Ainsley Harriott takes a culinary tour of the Caribbean, visiting the islands that have inspired his cooking. His first stop is Jamaica, where his father grew up. He visits the island's famous Coronation Market and a Rastafarian farm-to-table restaurant, where he learns to make ackee-stuffed ravioli. He also takes a trip to the villa where Ian Fleming created James Bond.

Ainsley's Caribbean adventure continues on Grenada, known as the Spice Island. He meets up with chef Brian Benjamin, who teaches Ainsley about the national dish of Oil Down, a stew bursting with the flavours of Grenada. Exploring the island, Ainsley takes a trip to Dougaldston Spice Estate to find out more about the islands biggest export- nutmeg - so important to the island it appears on the national flag.

Ainsley is on an island that is close to his heart, and one he's visited many times - Barbados. Starting his Bajan adventure, Ainsley goes in search of some elusive green monkeys in Welchman Gully, famed for its lush vegetation and the place where grapefruits were first discovered. Moving to the south of the island, Ainsley visits chef Damian Leech at his restaurant Cocktail Kitchen. An innovator in Bajan cuisine, Damian has previously held the title of `Caribbean Chef of the Year'.