Season 1

Ainsley Harriott focuses on Bahamian comfort food as he serves up prawn and coconut fritters with a pickled coconut slaw.

Ainsley Harriott explores the Bahamas' home-grown side as he picks ingredients straight from the trees at Chiccharney Farms and sizzles a whole snapper.

Aisnley Harriott dives into honey, sugarcane, and the Bahamas' beloved guava duff as he creates coconut-lime creams with a crunchy Bahamian twist.

Ainsley Harriott starts the day Bahamian-style with coffee and a fish dish at a shack, then makes a plantain-and-sweet-potato rosti.

Ainsley Harriott enjoys some Bahamian fusion food and drink before going completely bananas in the Bahamas with a super-sweet seaside bake.

Ainsley Harriott tours a rum distillery and an island rum cake factory, a trip which offers inspiration for a Bahama Mama tiramisu.

Ainsley Harriott explores Greek-Bahamian flavours and a wine cellar with a 'million-dollar' wine rack before cooking up pork skewers in his kitchen.

Ainsley Harriott explores the roots of Bahamian history while also making a hearty island veggie stew pot and a warm Johnny cake.

Ainsley Harriott cooks grouper Nassau-style, has a lesson in 'conch-servation', and heads into his beach kitchen to make rum punch chicken wings.

Ainsley Harriott celebrates the Bahamas' festival spirit, has a fritto misto masterclass with chef Scott Conant and serves up barbecue jerk-spiced chicken.