Heston's mission is to revolutionise British Airways airline food, but with no kitchen, no pans, no sharp knives and no naked flames, Heston realises that cooking gourmet food in a metal tube at 37,000 ft is no mean feat.
In his last mission, Heston is on board a nuclear-powered Royal Navy submarine, HMS Turbulent, to shake up the sailors' food using the revolutionary sous vide method.