2. Samsara

Most chefs focus on what their diners want to eat in the present. That's a bit naff for Eduardo Martinez. Showing Ralph around the high-security space premises at NASA Futurefoods, Martinez explains why the future is where it's at.

When you eat at Bracken, you never know what's on your plate. And neither do the staff. It's all part of Tony Ogden's distinctive culinary philosophy. Here, he fleshes out the details and explains why the Pope has been so critical of his work.

61-year-old Gary Rackett, credited with bringing healthy nutrition to Newcastle United Football Club, grants the Come Into My Kitchen team a glimpse behind the scenes. Expect David Ginola, Philippe Albert, Peter Beardsley as you've never seen him before.

Most of Wendy Crane's diners are barely even two feet tall. That's right: they're children. In this episode, the culinary pioneer explains the challenges that accompany working in such a hectic environment, and why you can never trust a toddler.

In his castle, flanked by massive dogs, Colin Busst cuts an imposing figure. The distinctive chef takes Ralph on a tour, talking about his dishes and explaining why Yorkshire should fight for its independence.

The subject of several scandals, Jonathan Bagnell is the head chef at The Flaming Moose. In this episode he goes to war with Trip Advisor and lets Daniel taste his gazpacho.

For decades, Chad Lambrini has cooked for Arnold Schwarzenegger in the movie star's home. Here he spills the secrets of his time with the Terminator.

Daniel visits Winchester, where he squeezes down an alleyway to access Samsara, the smallest restaurant in the country, run by Bram Framley.

In his Georgian family home, Cranmore Philip has perfected a unique style of cuisine. Ralph speaks to him in his kitchen and even gets a glimpse of his mysterious Serbian colleague Vladan...