About the Show
Sue Perkins hosts a series in which three brilliant chefs demonstrate their skills and answer questions from a studio audience
Series 1 Summary
Three professional chefs share their expertise with a studio audience and host Sue Perkins
Creative chef Jason Atherton, Irish born Richard Corrigan and Lancashire's Lisa Allen take turns to tackle the audience's three big questions on shellfish, bread, and the art of braising.
Sue asks the chefs to make signature dishes with beetroot, resulting in an exotic pairing with venison and cappuccino dessert.
Outside the studio, two-Michelin-starred master Phil Howard at The Square demonstrates the secret of spherification in a magical gazpacho made up of spheres of red, green and yellow peppers.
There's also a look at Peruvian cuisine and the art of ceviche with rising star Virgilio Martínez, and Theo Randall, master of rustic Italian fare, visits a student cook in Bath to prove that anyone can rustle up restaurant-quality roast pork.
Sue is joined by Phil Howard, Atul Kochhar and Claude Bosi - who have five Michelin stars between them - as the chefs take turns to tackle the audience's questions and make dishes with rhubarb.
There's a visit to Gidleigh Park, in Devon, where chef Michael Caines makes lamb and boulangère potatoes.
And Allegra McEvedy, of Leon, makes a home cook visit, to show that anyone can rustle up a restaurant-quality Moroccan filo pie.
Michelin-starred chefs Michael Caines, Frances Atkins and Glynn Purnell discuss the secret to cooking fish. Chef Tom Aikens puts together a delicate smoked eel and cucumber dish.
Gennaro Contaldo drops in on a mum at home to show that everyone can rustle up restaurant quality pizza.
Vanilla is the ingredient of the day, with dishes including pineapple kebabs.
Two-Michelin-starred Daniel Clifford, the creative Jason Atherton and Peter Gordon are on hand to take questions, share their knowledge, and up the nation's culinary game.
The chefs make signature dishes with goat's cheese; something Sue isn't a fan of, so they have their work cut out to impress.
Outside the studio the show enters the world of two-Michelin-starred supremo Hélène Darroze at The Connaught, who shows how to froth the perfect parmesan foam for a squid ink calamari risotto.
Seasonal British chef Richard Corrigan; two-Michelin-starred David Everitt-Matthias and Birmingham-based Glynn Purnell tackle the audience's three big questions on the perfect Beef Wellington, the best way to handle caramel and butchery.
Asked to make signature dishes with scallops, the chefs transform the whole scallop (bar the shell!) in to a masterful scallop tripe and coral powder dish, and a zesty marinated scallop dish with wasabi 'snow'.
Outside the studio, two-starred Claude Bosi at Hibiscus blowtorches hay for a very special hare-in-hay dish, and James 'Jocky' Petrie demonstrates the latest craze for multi-sensory cuisine, with an astonishing pear-that's-not-a-pear dessert.
The three big questions are on pasta, roast chicken and filleting. The signature dish is tarte tatin. Anglo-Indian chef Atul Kocchar demonstrates the art of pickling. And chef Emily Watkins makes 21-day-cured salami using the finest locally reared trimmings.
Cooks' Questions synopsis
Sue Perkins hosts a series in which three brilliant chefs demonstrate their skills and answer questions from a studio audienceEpisode Guide >