Globe-trotting Gordon gets a taste of Peru...
IN THIS high energy foodie travel show, Gordon Ramsay journeys to some of the most incredible and remote locations on Earth.
He’s in search of culinary inspiration, epic adventures and cultural experiences that he will never forget.
Over the series he will be in New Zealand, Morocco, Hawaii, Laos and Alaska.
But in this first episode, he’s 11,000ft above sea level in Peru, where he meets a “mad potato scientist”, cooks in a mud oven and scales a towering cliff face in search of a rare herb.
He also embarks on a motorcycle trip to the Sacred Valley of the Incas in Peru to learn the secrets of high-altitude cooking.
It all completely blows Gordon’s mind – and he’s not usually a man easily impressed.
“Normally chefs bond over dinner, but I can’t believe we’re bonding on a cliff edge on a mountain,” he says to Michelin-starred chef Virgilio Martinez.
They are relaxing on a rock shelf, enjoying the spectacular view of the Sacred Valley and a
traditional Andean snack of dried Alpaca meat.
Gordon also meets Manuel Choqque, who works on cross-pollinating high-altitude potato strains once used by the Incas. The results include an incredible deep purple potato that’s red on the inside.
Elsewhere, Gordon visits a colourful food market.
“You can’t smell it but I can!” he says. “These are ingredients from the Sacred Valley where everything’s hand reared, hand grown, hand picked.
“Everything is picked, diced and sliced and ready to go, all you need to do is cook it. It’s extraordinary.”