Luke takes a taxi around London discovering the wide diversity of food and tastes in the capital. Meeting up with his London based brother Lewis, they explore some fascinating foodie markets. Overlooking Trafalgar Square, Head Chef Kameel whips up his unique Chilli Salted Squid, then Luke learns the secrets in baking the traditional Victoria sponge with a gooseberry twist. Dating back to the 1680s Luke discovers Gordon's Wine Bar, then using traditional ingredients creates an unusual fresh salad in Covent Garden.

Luke heads South West to the historic county of Wiltshire visiting some of the UK's most fascinating locations. In the fascinating and stunning countryside Luke meets Caron Cooper and learns how to cook the traditional Lardy Cake and what inspired a Japanese production company to use her farmhouse as the setting for an animated television series. It's into the great outdoors as Luke tries his hand at deer hunting then cooks the venison in a Hangi, then travels down the dramatic locks at Devizes and creates a mouth-watering lamb shoulder with wild garlic salsa verde.

Luke continues his journey through Wiltshire and into Hampshire setting up a stall in Winchester farmers market, visits famous Salisbury Cathedral and learns the secrets behind Salisbury's oldest pub - the Haunch of Venison and Lacock Abbey. Luke wanders through the Winchester farmers market and sets up a stall, cooking mussels with some surprising local ingredients. He then travels to Devon and meets the real life Willy Wonka.

Luke travels to the crystal clear waters and towering cliffs of Cornwall learning the secrets behind Cornish delicacies, venturing out with local Newquay fisherman Phil to catch spiny spider crabs before cooking up delicious Spider Crab Cakes and meets Cornwall's best pasty maker before travelling to Exmoor and discovering how to produce caviar fit for the Queen.

Luke travels to Wales and investigates the traditional and influences changing Welsh cuisine. Starting his visit in Cardiff Luke meets an artisan bread maker who delivers fresh bread to homes on a bike then heads to the seaside town of Llantwit Major where he stumbles across the Hangfire Smokehouse BBQ pop up restaurant. Luke then travels to Wentwood Reservoir for a spot of fly-fishing.

Luke travels through the breathtaking and spectacular Lake District in Cumbria. Atop the tranquil hills in the picturesque Lake District, Luke cooks delicious local Herdwick Hogget sheep, meets Annette Gibbons whose passion for Cumbrian food earned her an OBE; Annette cooks some tantalizing recipes using local ingredients. Luke is then taught the secrets of Haaf net fishing by local experts - a skill left over from the Vikings and cooks a sensational fish dish with the catch of the day.