Meeting up with his London-based brother, Lewis, Luke explores some of the city's fascinating foodie markets. Stopping at at Trafalgar Square, Luke meets the The Trafalgar Hotel's Executive Head Chef, Kameel Nankan, who whips up his unique chilli-salted squid and chorizo salad. Luke learns the secrets to baking a traditional Victorian sponge, and later uses traditional ingredients to create an unusual, fresh salad in Covent Garden.
