Tastemade Travel

Luke reflects on his travels and discoveries before catching up with friend Brett Graham, co-owner of Michelin-starred The Ledbury; he meets Viking Ole who shares his secrets to smoking the perfect salmon.

Luke Nguyen's United Kingdom

The Last Viking of London

Luke discovers a chef's paradise at Vallum Farm, where he cooks a mouth-watering pork belly. Then, he visits the historic Hadrian's Wall and prepares a meal fit for a Roman emperor. Later, Luke explores Manchester's busy restaurant strip, Curry Mile.

Going the Curry Mile

Once in Edinburgh, Luke discovers 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 and learns how to make the Scottish delicacy, haggis.

The Poison Garden of Scotland

Luke chases langoustines and meets a seaweed who is making the most of the island's natural resources. He visits Mount Stuart, one of the most noble houses in Scotland where he creates a Scottish whiskey dessert fit for the Marquess of Bute.

The Lone Bagpiper of Bute

In the hills of the Lake District, Luke cooks with a cut of delicious local sheep, Herdwick Hogget. He meets Annette Gibbons, whose passion for Cumbrian food earned her an Order of the British Empire. Luke is taught the secrets of Haaf net fishing.

Viking Net Fishing

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.

Memphis-style BBQ in Wales

Venturing out with local Newquay fisherman Phil, Luke helps catch spiny spider crabs and cooks up Asian-inspired crab cakes; he meets Cornwall's best pasty maker, before traveling to Exmoor and discovering what it takes to produce caviar.

The Crab Fisherman

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 surprisingly local ingredients.

Secrets of The Haunch of Venison

Luke heads South West to historic Wiltshire. He travels through the stunning countryside to Devizes and creates a mouth watering lamb shoulder with wild garlic salsa verde.

The English Deer Hunter

Luke meets up with his London-based brother and explores some of the city's food markets; he learns the secrets to baking a traditional Victorian sponge, and later uses traditional ingredients to create an unusual, fresh salad.

Food Spotting in London

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Follow Luke's latest journey as his appetite for food leads him to continue his odyssey around Europe exploring a whole new world of cuisine in the UK.

S1 E5 | Memphis-style BBQ in Wales