01: 7 Bone | The Restaurant Man

01: 7 Bone | The Restaurant Man

Business and Management | BBC Two | 2014 | 58'51''

Restaurateur Russell Norman helps newcomers to the trade. Rich and Matt start up an edgy burger restaurant in Southampton. London restaurateu...

S8E4: Stuffed Pasta | Inside the Factory

S8E4: Stuffed Pasta | Inside the Factory

Hospitality and Catering | BBC Two | 2024 | 59'02''

Gregg Wallace visits a food factory in Hertfordshire that produces 500 million parcels of stuffed pasta every year.

S7E4: Jaffa Cakes | Inside the Factory

S7E4: Jaffa Cakes | Inside the Factory

Hospitality and Catering | BBC Two | 2023 | 58'49''

Gregg Wallace visits a factory that churns out 1.4 billion Jaffa Cakes a year, while Cherry Healey is in the city responsible for grow...

Episode 3 | Teen Canteen

Episode 3 | Teen Canteen

Hospitality and Catering | BBC Two | 2013 | 59'00''

In this episode, it's time for the Teen Canteen to open its doors and begin trading, but they face some local competition.

Episode 2 | Teen Canteen

Episode 2 | Teen Canteen

Hospitality and Catering | BBC Two | 2013 | 59'01''

Documentary series following the 6th years of Linlithgow Academy, who have the opportunity to use their school kitchen to set up a takeaway food bus...

Episode 1 | Teen Canteen

Episode 1 | Teen Canteen

Hospitality and Catering | BBC Two | 2013 | 58'53''

Documentary series following the 6th years of Linlithgow Academy, who have the opportunity to use their school kitchen to set up a takeaway food bus...

Fish and Chips | The Best of British Takeaways

Fish and Chips | The Best of British Takeaways

Hospitality and Catering | BBC Two | 2017 | 57'58''

Tom Kerridge and Cherry Healey celebrate our favourite takeaways. Tom learns what makes the best fish and chips and Cherry dis...

The Royal Wedding | The Supersizers

The Royal Wedding | The Supersizers

History | BBC Two | 2011 | 47'34''

Giles Coren and Sue Perkins assume the roles of a modern prince and his princess-to-be as they agonise over every step of the wedding pla...

The Twenties | The Supersizers

The Twenties | The Supersizers

History | BBC Two | 2009 | 58'56''

Giles Coren and Sue Perkins discover the culinary delights of the bright young things in the 1920s, with social engagements at The Ritz, Cafe ...

The French Revolution | The Supersizers

The French Revolution | The Supersizers

History | BBC Two | 2009 | 58'59''

Giles Coren and Sue Perkins experience the food culture of years gone by. They don wigs and corsets to go back to Revolutionary Franc...

The Fifties | The Supersizers

The Fifties | The Supersizers

History | BBC Two | 2009 | 59'02''

Giles Coren and Sue Perkins experience the food culture of years gone by. They go back to the 1950s, an era that began on rations. Cookery writ...

The Eighties | The Supersizers

The Eighties | The Supersizers

History | BBC Two | 2009 | 58'59''

Giles Coren and Sue Perkins experience the food culture of years gone by. They enjoy an 80s dinner party with guests Ken Livingstone, Carol De...

Regency | The Supersizers

Regency | The Supersizers

History | BBC Two | 2008 | 58'57''

Giles Coren and Sue Perkins indulge the Regency diet of 1789-1821. During their week they try boars head and salmon poached in Champagne and discov...

Seventies | The Supersizers

Seventies | The Supersizers

History | BBC Two | 2008 | 58'50''

Giles Coren and Sue Perkins, having spent a week going back to the food of the 1970s, discover whether their diet has been good for them. Cooking...

Victorian | The Supersizers

Victorian | The Supersizers

History | BBC Two | 2008 | 58'57''

Restaurant critic Giles Coren and writer and performer Sue Perkins spend the week on the diet of a wealthy Victorian couple.

Restoration | The Supersizers

Restoration | The Supersizers

Early Modern Britain | BBC Two | 2008 | 58'44''

Restaurant critic Giles Coren and writer and performer Sue Perkins try the food of Restoration Britain in the 1660s, a time of fire and plague.

Wartime | The Supersizers

Wartime | The Supersizers

Conflict and Warfare | BBC Two | 2008 | 59'00''

Restaurant critic Giles Coren and writer and comedian Sue Perkins grab their ration books for one week and chomp their way through the food of 1940...

Medieval | The Supersizers

Medieval | The Supersizers

History | BBC Two | 2009 | 58'58''

Giles Coren and Sue Perkins experience the food culture of years gone by. This time, they go back to medieval England to live the life of a Lord a...

Bad attitude to training | Michel Roux’s Service

Bad attitude to training | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 3'36''

Fred has some issues with Jarel who continues to be sarcastic when learning how to do silver service.

”Shadow restaurant-ing” | Michel Roux’s Service

”Shadow restaurant-ing” | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 2'40''

Fred makes the trainees imagine how and where tonight's service might go wrong so they can correct their mi...

Greeting guests | Michel Roux’s Service

Greeting guests | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 2'11''

Fred explains the importance of greeting guests, with a tale from his childhood.

Speaking to customers poorly | Michel Roux’s Service

Speaking to customers poorly | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 3'01''

A trainee's attitude is getting in the way of serving customers politely.

Fundamentals of waiting | Michel Roux’s Service

Fundamentals of waiting | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 6'41''

The trainees get a crash course in the basics of waiting.

Cafe basics | Michel Roux’s Service

Cafe basics | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 1'55''

A renound café owner, explains how she serves a whole café singlehandidly.

Shadowing waiters in Zizzi’s | Michel Roux’s Service

Shadowing waiters in Zizzi’s | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 4'32''

The trainees get a chance to soak up waiting tricks and tips as they shadow waiters at a chain of Zizzi's.

Waiter gets upset whilst training | Michel Roux’s Service

Waiter gets upset whilst training | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 2'24''

One of the trainees gets upset when the others are rude and demand a lot from his service.

Walk-ins and reservations | Michel Roux’s Service

Walk-ins and reservations | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 2'49''

Confusion about table numbers mounts as the amount of walk-ins increases and people are told to leave their table.

Ordering problems | Michel Roux’s Service

Ordering problems | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 2'32''

One of the trainees has brought the wrong-sized beer and another table has been waiting 20 minutes for their drinks.

Fine Dining Essentials | Michel Roux’s Service

Fine Dining Essentials | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 4'40''

Fred gives the trainees a fine dining experience and highlights behaviours of the waiting staff that are key to good ser...

Hospitality on a train | The Apprentice

Hospitality on a train | The Apprentice

Hospitality and Catering | BBC One | 2019 | 8'07''

The teams attempt to serve elegance on an high-class steam train, much to the bemusement of the customers.

Sustainable catering | Amazing Hotels: Life Beyond the Lobby

Sustainable catering | Amazing Hotels: Life Beyond the Lobby

Hospitality and Catering | BBC Two | 2011 | 2'50''

Monica questions the sustainability of feeding so many people in such a big hotel, and finds some answers at a S...

Hotels and Social Media | Amazing Hotels: Life Beyond the Lobby

Hotels and Social Media | Amazing Hotels: Life Beyond the Lobby

Hospitality and Catering | BBC Two | 2011 | 1'28''

The unique infinity pool at the top of the Marina Bay Sands provides free marketing in the age of the "selfie".

Food Service Management | The Learning Zone

Food Service Management | The Learning Zone

Hospitality and Catering | BBC Two | 2000 | 1'27''

A quick run-down of how a catering business works.

Bar management | The Learning Zone

Bar management | The Learning Zone

Hospitality and Catering | BBC Two | 2000 | 55''

A bar manager gives a short explanation of how his job works and what you need to make it in the industry.

Head of hotel reception | The Learning Zone

Head of hotel reception | The Learning Zone

Hospitality and Catering | BBC Two | 2000 | 2'16''

Head of reception details how she got into the job and what skills are needed.

Teamwork in a kitchen | The Learning Zone

Teamwork in a kitchen | The Learning Zone

Hospitality and Catering | BBC Two | 2000 | 1'51''

The different roles in the kitchen describe what they do to ensure each part of the meal is ready for the customer.

Upselling and specials | Michel Roux’s Service

Upselling and specials | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 1'37''

The trainees are taught about the importance of specials and upselling, which can make significant returns for any resta...

Towels and laundry | Amazing Hotels: Life Beyond the Lobby

Towels and laundry | Amazing Hotels: Life Beyond the Lobby

Hospitality and Catering | BBC Two | 2011 | 4'14''

Giles finds out what happens to all the discarded towels and linen when over a 1000 are asked for each day.

Feeding a Super-Hotel | Amazing Hotels: Life Beyond the Lobby

Feeding a Super-Hotel | Amazing Hotels: Life Beyond the Lobby

Hospitality and Catering | BBC Two | 2011 | 2'21''

Monica talks numbers with one of the hotel's top chefs, and there is no surprise that the numbers are astronomi...

Housekeeping on an island | Amazing Hotels: Life Beyond the Lobby

Housekeeping on an island | Amazing Hotels: Life Beyond the Lobby

Hospitality and Catering | BBC Two | 2011 | 3'04''

Monica discovers housekeeping that is up to Michelin star standard but also on a secluded island.

Serving at a wedding | Michel Roux’s Service

Serving at a wedding | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 6'52''

The trainees are in chucked into the deep end as they experience waiting at a 75-person wedding.

Waiting at a Royal Polo game | Michel Roux’s Service

Waiting at a Royal Polo game | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 5'43''

The trainees are given the challenge of a service amongst high society as they attend a Royal Polo game with the Q...

Being a sommelier | Michel Roux’s Service

Being a sommelier | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 5'02''

The trainees have a go at wine tasting and find out what it takes to be a sommelier.

Table decorations | Michel Roux’s Service

Table decorations | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 2'00''

The trainees get some advice from Fred about the table decorations they have arranged.

Tricky Customers | Michel Roux’s Service

Tricky Customers | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 1'54''

A customer gives one of the trainees a unfair grilling about the term "biodynamic", to which she responds positively.

Telling white lies | Michel Roux’s Service

Telling white lies | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 1'25''

A trainee gets creative when not knowing the answer to a question about the origin of the food.

Serving Chinese | Michel Roux’s Service

Serving Chinese | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 1'28''

Gok Wan has some advice for the trainees about serving Chinese food.

Preparing for a wedding | Michel Roux’s Service

Preparing for a wedding | Michel Roux’s Service

Hospitality and Catering | BBC Two | 2011 | 3'05''

The trainees learn about the differences when serving at a wedding.