James' adventure begins in San Sebastian - a city with 16 Michelin stars - as he experiences pintxos, tries whole-grilled turbot, and samples local cider.
James visits Spain's wine region, La Rioja, and a mile long cellar. He eats tapas in the capital, Longrono. We explore a Michelin star restaurant in a tiny town, and a community garden rich in produce.
In Bilbao, James visits a huge indoor food market, takes a funicular to a famous steak restaurant, and sees how La Carolina is made.
The chef meets a family who live off grid, samples fabada stew, Urbies cheese, and visits a restaurant famous for its sardines.
The chef visits Santiago de Compostela, meets pilgrims, and explores the local market. James later tries lampreys, visits a bakery to try Tarta de Santiago, and takes a mussel boat tour.
The chef visits Vigo in north-west Spain, which is home to the biggest fish market in Europe, and tries local octopus and sees how a traditional Galician loaf is made.
