Tony and Giorgio

On a trip to Italy, Tony and Giorgio visit a bakery where ciabatta is sold by the feet and a deli where Parma ham is sold in bulk, rather than sliced in packets, and Tony agrees that you can't beat the Italians when it comes food shopping.

The pair prove that cooking fish can be simple - this week's delicious offerings are pan-fried wild salmon with balsamic vinegar; crab linguine, griddled tuna with a rocket salad and eels with mash and mustard beurre blanc.

Tony Allan and Giorgio Locatelli are constantly infuriated by how much food the British throw away. They let us into the secret of leftovers.

What do Michelin-starred chefs eat the morning after the night before? Giorgio Locatelli goes for fresh zabaglione, whilst restaurateur Tony Allan hits the greasy spoon for a typical English breakfast fry-up.

Celebrated chef Giorgio Locatelli and restaurateur Tony Allan meet actor Vinnie Jones and his gamekeeper dad, Pete, to compare ways of cooking pheasant.

Restaurateur Tony Allan and celebrated London chef Giorgio Locatelli prepare an alfresco feast for actor Vinnie Jones and the boys.