Ainsley visits Tyntesfield one final time with Serena Appleby, who's well-known for her appearance on BBC Three's Hungry For It, and Judy Joo, chef, author and restaurateur. Ainsley picks rare Ashmead Kernel apples for his maple-griddled apple, fennel and prosciutto salad. Serena uses her street-food style cooking to create a summer garden frittata, and Judy makes a salad dish inspired by her Korean heritage.

Ainsley visits Tyntesfield one final time with Serena Appleby, who's well-known for her appearance on BBC Three's Hungry For It, and Judy Joo, chef, author and restaurateur. Ainsley picks rare Ashmead Kernel apples for his maple-griddled apple, fennel and prosciutto salad. Serena uses her street-food style cooking to create a summer garden frittata, and Judy makes a salad dish inspired by her Korean heritage.

Ainsley goes back to Blickling Estate with Ben Ebbrell, co-founder of Sorted Food, and Cyrus Todiwala, Indian celebrity chef and owner of Café Spice Namasté. Ainsley uses stripey tomatoes from the greenhouse for his pan-fried mackerel, while Ben creates a Latin-American-inspired dish and Cyrus pays homage to his Indian roots.

Ainsley goes back to Blickling Estate with Ben Ebbrell, co-founder of Sorted Food, and Cyrus Todiwala, Indian celebrity chef and owner of Café Spice Namasté. Ainsley uses stripey tomatoes from the greenhouse for his pan-fried mackerel, while Ben creates a Latin-American-inspired dish and Cyrus pays homage to his Indian roots.

In episode eight, Ainsley visits Tyntesfield accompanied by self-taught cook and author, Genevieve Taylor and Irish chef, Nico Reynolds. Ainsley chooses patty pan squash from the garden to add to his chargrilled summer squash recipe. Genevieve shows off her skills with the wood-fired and pizza ovens to make a pizza blanca, and Nico gets creative with Tyntesfield's home-grown onions.

In episode eight, Ainsley visits Tyntesfield accompanied by self-taught cook and author, Genevieve Taylor and Irish chef, Nico Reynolds. Ainsley chooses patty pan squash from the garden to add to his chargrilled summer squash recipe. Genevieve shows off her skills with the wood-fired and pizza ovens to make a pizza blanca, and Nico gets creative with Tyntesfield's home-grown onions.

Ainsley returns to Wimpole, this time with 2018 Great British Bake Off finalist, Ruby Bhogal and Michelin-starred French chef, Daniel Galmiche. Ainsley digs up Charlotte potatoes from the Walled Garden to make flatbread pizza with Charlotte potato, rosemary and chilli rings. Ruby celebrates her Indian heritage using one of her mother's recipes, while Daniel showcases his French influences.

Ainsley returns to Wimpole, this time with 2018 Great British Bake Off finalist, Ruby Bhogal and Michelin-starred French chef, Daniel Galmiche. Ainsley digs up Charlotte potatoes from the Walled Garden to make flatbread pizza with Charlotte potato, rosemary and chilli rings. Ruby celebrates her Indian heritage using one of her mother's recipes, while Daniel showcases his French influences.

Back at Tyntesfield, Ainsley is joined by Yvonne Cobb, deaf celebrity chef and founder of Yumma Food, and Dr Rupy Aujla, GP and creator of The Doctor's Kitchen. Ainsley creates brioche French toast with chargrilled greengages and cinnamon crème fraiche, while Yvonne experiments with strong flavours and Dr Rupy emphasises the importance of eating fresh fruit and vegetables.

Back at Tyntesfield, Ainsley is joined by Yvonne Cobb, deaf celebrity chef and founder of Yumma Food, and Dr Rupy Aujla, GP and creator of The Doctor's Kitchen. Ainsley creates brioche French toast with chargrilled greengages and cinnamon crème fraiche, while Yvonne experiments with strong flavours and Dr Rupy emphasises the importance of eating fresh fruit and vegetables.

In episode five, Ainsley heads back to Blickling Estate and is accompanied by Freddy Forster, who appeared on Channel 4's Beat the Chef, and Lerato Umah-Shaylor, food writer and presenter. Ainsley picks cucumbers from the greenhouse to make 'bash-bang' chicken and cucumber noodle salad. Freddy demonstrates his skills in French cuisine, while Lerato highlights her expertise in traditional African cooking.

In episode five, Ainsley heads back to Blickling Estate and is accompanied by Freddy Forster, who appeared on Channel 4's Beat the Chef, and Lerato Umah-Shaylor, food writer and presenter. Ainsley picks cucumbers from the greenhouse to make 'bash-bang' chicken and cucumber noodle salad. Freddy demonstrates his skills in French cuisine, while Lerato highlights her expertise in traditional African cooking.

Ainsley visits Wimpole Estate with chef, restaurateur and BBC Great British Menu winner Tristan Welch, and Asian-inspired chef and author, Philli Armitage-Mattin, who was a finalist on BBC MasterChef. Ainsley picks fresh beetroot and makes beetroot and carrot patties with a vegan horseradish yoghurt. Meanwhile, Tristan shares his passion for zero-waste cooking and Philli creates a Japanese-inspired summer vegetable pancake.

Ainsley visits Wimpole Estate with chef, restaurateur and BBC Great British Menu winner Tristan Welch, and Asian-inspired chef and author, Philli Armitage-Mattin, who was a finalist on BBC MasterChef. Ainsley picks fresh beetroot and makes beetroot and carrot patties with a vegan horseradish yoghurt. Meanwhile, Tristan shares his passion for zero-waste cooking and Philli creates a Japanese-inspired summer vegetable pancake.

In episode three, Ainsley is joined by celebrity chef and presenter Briony May Williams, who competed in the Great British Bake Off, and Gaz Oakley, cookbook author and YouTube chef, formerly known as 'the Avant-Garde Vegan'. This time, the chefs set up their kitchen at Tyntesfield in Somerset. Ainsley uses fresh chives to make potato and chive scones with eggs, bacon and blistered tomatoes, while Briony cooks on a wood-fired oven and Gaz explains the health benefits of using garden-fresh vegetables.

In episode three, Ainsley is joined by celebrity chef and presenter Briony May Williams, who competed in the Great British Bake Off, and Gaz Oakley, cookbook author and YouTube chef, formerly known as 'the Avant-Garde Vegan'. This time, the chefs set up their kitchen at Tyntesfield in Somerset. Ainsley uses fresh chives to make potato and chive scones with eggs, bacon and blistered tomatoes, while Briony cooks on a wood-fired oven and Gaz explains the health benefits of using garden-fresh vegetables.