The Brigade arrive in the culinary mecca of the Basque region - San Sebastian. With more Michelin stars per square foot than anywhere else in Europe, the city is a melting pot of local and international culinary excellence and the Brigade's toughest challenge yet.

This week they take on their first Michelin-starred kitchen run by head chef Paulo Airaudo and the jump up in cooking skill will be very tough for our young Brigade. After losing two chefs at the end of the final service in Andalusia, Jason has asked two reserves to step into chef positions - Lee and Wil join the Brigade at their farmhouse training base outside the city. Lee, used to running his own pop-up business, finds it difficult to work in a larger Brigade and Wil jostles for position with military chef James, who is used to being in a leadership role.

Jason, Dale and Andy take the Brigade to a Txoko - a secret food society - to experience the ancient culinary history of the city and deep love for food of its residents. Head chef Paulo is shaping up to be a very tough competitor and Jason needs his Brigade to cook better than they ever have before to have a chance of beating Paulo's chef brigade in the final service. But with tensions running high and two new recruits trying to find their place, the Brigade are under more pressure than ever as they face the hardest service of their careers. Show less