The Chefs' Brigade

With pressure piling on the newly formed brigade, Jason makes the decision to send home a chef who isn't gelling, and bring in new blood – is it enough to beat the Italian brigade?

Jason Atherton takes his group of chefs to Bergen, Norway, where they get an in-depth course in the specifics of Scandinavian cooking and ingredients as they prepare venison stew. A more experienced chef joins the brigade to help them rise to the challenge of preparing food for an award-winning restaurant, leaving some of the existing members fearful that they will be replaced.

Jason Atherton takes the chefs to Cadiz in southern Spain, a city famous for its seafood. The brigade must cook for a restaurant that has been run by the same family for 50 years, and is adored by locals and tourists alike. Jason must encourage the chefs to appreciate local traditions, and arranges for a local fisherman to take them to the salt flats that have provided seafood to residents for thousands of years. Back in the kitchen, several members of the brigade have to win back Jason's trust following recent confrontations.

The Brigade arrive in the culinary mecca of the Basque region - San Sebastian. With more Michelin stars per square foot than anywhere else in Europe, the city is a melting pot of local and international culinary excellence and the Brigade's toughest challenge yet.

Jason teaches the brigade the art of French classics, using fish from the local lake in order to show the brigade just how far they need to go to beat the French at their own game.

With the stakes never higher, Jason is determined to prove what can be achieved in just six weeks as his brigade of raw talent take on the might of Parisian haute cuisine.