Jason Atherton takes his group of chefs to Bergen, Norway, where they are challenged to emulate the precise style of well-regarded local chef Christopher Haatuft's award-winning restaurant. The chefs get an in-depth course in the specifics of Scandinavian cooking and ingredients as they prepare venison stew. A more experienced chef joins the brigade to help them rise to the challenge of preparing food for an award-winning restaurant, leaving some of the existing members fearful that they will be replaced.