Chef James Martin visits places from his culinary past to show the sources of his best dessert recipes. The theme is puds around special occasions. James returns to the restaurant where he made his name as a head chef, Hotel du Vin. He visits chocolatier William Curley, who shows him that Japanese cooking is currently what's hot in the desserts world. There's also a trip to Lucy's On A Plate, a restaurant which has a night where the only thing on the menu is sweets, sweets and more sweets.