The Chefs' Brigade

Jason takes 10 chefs with raw talent to Puglia, Italy. He has to take account of the different skill levels of the 10 so puts them through their paces before taking over their rival's kitchen.

The Brigade land in Bergen, Norway. Jason knows this will be a step up for his team so makes some difficult decisions about who will make up his Brigade.

After the results of the previous week, Jason has his eye on several of the team who will need to work hard to keep their places in the Brigade as it arrives in Cadiz in Andalusia in southern Spain.

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. This week they take on their first Michelin-starred kitchen run by head chef Paulo Airaudo and the jump up in cooking skill will be very tough for our young Brigade. After losing two chefs at the end of the final service in Andalusia, Jason has asked two reserves to step into chef positions - Lee and Wil join the Brigade at their farmhouse training base outside the city. Lee, used to running his own pop-up business, finds it difficult to work in a larger Brigade and Wil jostles for position with military chef James, who is used to being in a leadership role. Jason, Dale and Andy take the Brigade to a Txoko - a secret food society - to experience the ancient culinary history of the city and deep love for food of its residents. Head chef Paulo is shaping up to be a very tough competitor and Jason needs his Brigade to cook better than they ever have before to have a chance of beating Paulo's chef brigade in the final service. But with tensions running high and two new recruits trying to find their place, the Brigade are under more pressure than ever as they face the hardest service of their careers.

Following a difficult service in San Sebastian, Jason is determined to push his brigade further and introduce them to the country that brought the world of Michelin to the world of cooking, France. This week they travel to the Alpine region of the Savoie, famed for its fresh produce and also in recent years for a new generation of talented chefs transforming classic French cuisine into modern, delicate fine dining. The rival chef this week is Alain Perillat-Mercerot, owner and head chef of Michelin-starred restaurant Atmospheres, which has views out to the mountains and the 'Lac du Bourget'' from which he sources his produce. Alain's restaurant has held its Michelin star for nine consecutive years, and he has put together a challenging seven-course menu to test the brigade's technical skills. Last week Jason introduced new members Lee and Wil into the brigade. Now, following a falling out during the tense final service, one member of the brigade decides to end their journey, and the team are now down to just nine members. Battling on, Jason teaches the brigade the art of French classics such as Quenelle de Brochet, using the very pike the chefs fish from the lake in order to show the brigade just how far they need to go to beat the French at their own game. In final service all eyes are on Wil and Jess as they are given two of the most complicated dishes of the menu in what becomes one of their most important services of the brigade's journey yet.