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Meeting up with his London-based brother, Lewis, Luke explores some of the city's fascinating foodie markets. Stopping at at Trafalgar Square, Luke meets the The Trafalgar Hotel's Executive Head Chef, Kameel Nankan, who whips up his unique chilli-salted squid and chorizo salad. Luke learns the secrets to baking a traditional Victorian sponge, and later uses traditional ingredients to create an unusual, fresh salad in Covent Garden.

In the region's stunning countryside, Luke meets Caron Cooper who teaches him how to cook traditional lardy cake and tells of why a Japanese production company used her farmhouse for an animated television series. Next, it’s into the great outdoors as Luke tries his hand at deer hunting, before cooking the venison in a Hangi. Travelling down the dramatic locks at Devizes, Luke makes a mouth-watering lamb shoulder with wild garlic salsa verde.

Luke visits the famous Salisbury Cathedral and learns the secrets behind the city's oldest pub, The Haunch of Venison, and Lacock Abbey. Setting up shop at the Winchester farmers' market, Luke cooks mussels with some surprising local ingredients. He then travels to Devon and meets a real life Willy Wonka.

Venturing out with local Newquay fisherman Phil, Luke helps catch spiny spider crabs and cooks up Asian-inspired crab cakes. Later on, Luke meets Cornwall’s "best" pasty maker, before travelling to Exmoor and discovering what it takes to produce caviar that's fit for the Queen.

Starting his visit in Cardiff, Luke meets an artisan bread maker who delivers fresh bread to homes by bicycle. Next, Luke heads to the seaside town of Llantwit Major, where he stumbles across the Hang Fire Smokehouse pop-up restaurant. Luke then travels to Wentwood Reservoir for a spot of fly fishing.

Atop the tranquil and picturesque hills of the Lake District, Luke cooks with a cut of the delicious local sheep, Herdwick Hogget. He meets Annette Gibbons, whose passion for Cumbrian food earned her an Order of the British Empire, and enjoys some Annette's tantalising recipes. Later, Luke is taught the secrets of Haaf net fishing - a skill left over from the Vikings - by a group of local experts, and prepares a sensational fish dish with the catch of the day.

Between the waters of Bute and the mainland, Luke chases succulent langoustines with local fishermen and meets seaweed harvester, Iain McKellar, who is making the most of the island’s natural resources. Luke cooks up a beef and fresh seaweed salad on the rocky shoreline serenaded by a lone Scottish bagpiper. Later, he visits Mount Stuart, one of the most significant noble houses in Scotland. After exploring the rich interior, Luke heads outside to the equally breathtaking gardens and creates a Scottish whiskey dessert fit for the Marquess of Bute.

Once in Edinburgh, Luke uncovers the country's traditional cuisine and checks out the Scots Monument and Edinburgh Castle. Luke is treated to a whiskey tasting in the famous 5-star Balmoral Hotel, then learns how to make the famous Scottish delicacy, haggis. Beginning his return leg, Luke winds his way southwards through picturesque countryside and is entertained by the gracious Duchess of Northumberland. After an enthralling tour of the ‘poison garden’ in the grounds of her home, Alnwick Castle, Luke cooks a fresh salad for the Duchess using locally grown produce.

On this week's journey, Luke discovers a chef’s paradise at Vallum Farm, where he meets up with friend David Kennedy and cooks a mouth-watering pork belly. Luke visits the historic, 116 kilometre Hadrian’s Wall, and prepares a meal fit for a Roman emperor. Arriving in Manchester, our UK-trotter pops into celebrity dining hotspot Australasia Restaurant, before exploring one of city's busiest restaurant strips, Curry Mile, and meeting Manchester’s Mr Pieman. Unbeknown to Luke, the iconic piemaker was inspired by his Vietnamese pho to produce the first and now very popular pho pie.

Returning to London, Luke reflects on his travels and discoveries, before catching up with friend Brett Graham, the co-owner of Michelin-starred restaurant, The Ledbury. Brett treats Luke to a delightful tart with wild English strawberries. Later, Luke meets Viking Ole who shares his secrets to smoking the perfect salmon.