Ainsley starts his Maltese adventure in its stunning capital city, Valletta. He joins historian Liam for a tour of the harbour where he discovers why Malta is such a melting pot of cultures and the impact this has on the cuisine. After his history lesson, Ainsley hits the streets to explore what the city has to offer from its long history of café culture to sweet treats from street stalls with Arabic influence. Whilst exploring the sights he visits a church where he tries his hand at bell ringing. Before dropping into a Valetta hot spot to find out chef Jonathan’s modern take on a Maltese classic. And he meets a local butcher to find out about Maltese sausage… Along the way he whips up some dishes inspired by his adventures.

Ainsley explores the south of Malta, starting in the picturesque fishing harbour of Marsaxlokk where he ventures around the weekly fish market, with local fisherman Joe, to check out the catch of the day. Next, he heads to a nearby vineyard to hear about the varieties grown and of course try a tipple or two! Some locals teach Ainsley the game of Bocchi, before he heads to meet a baker making a traditional Maltese bake to find out its history and maybe sample a bite or two! After a sweet treat, he takes a visit to a potato farm to see what makes them such a popular export. Once again Ainsley’s cooks are inspired by the people he meets and foods he tries.

Ainsley’s journey continues and today he is in central Malta where he starts his day exploring the beautiful ancient city of Mdina. After a tour he stops at a restaurant with an impressive history and view. He then pays a visit to the home of Maltese cookery legend Pippa, which sees him learning to make a staple of all Maltese homes. Ainsley tries to learn a new skill, glass blowing before getting a masterclass in Ftira from chef Carl. His adventure in Central Malta finishes with a trip to Crystal Place where they’ve been serving up delicious flaky parcels of pastry known as pastizzi to loyal customers from over 100 years. Ainsley cooks delicious dishes taking inspiration from his travels.

Ainsley heads to the idyllic island of Gozo to finish his journey. Beginning with a picturesque clifftop picnic filled with the tastes of Malta courtesy of Ana. He then heads to a farm to find out how Maltese cheese is made and even lends a hand with milking. Whilst on Gozo, Ainsley tries his hand at lace making, a craft Gozo is famous for, known to produce intricate and beautiful designs. Chef, Trevor shows Ainsley the secrets behind Beef Bragioli and the meaning behind it’s name.