Restaurateur Russell Norman helps newcomers to the trade. Rich and Matt start up an edgy burger restaurant in Southampton. London restaurateu...
Gregg Wallace visits a food factory in Hertfordshire that produces 500 million parcels of stuffed pasta every year.
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...
In this episode, it's time for the Teen Canteen to open its doors and begin trading, but they face some local competition.
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...
Tom Kerridge and Cherry Healey celebrate our favourite takeaways. Tom learns what makes the best fish and chips and Cherry dis...
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...
Giles Coren and Sue Perkins discover the culinary delights of the bright young things in the 1920s, with social engagements at The Ritz, Cafe ...
Giles Coren and Sue Perkins experience the food culture of years gone by. They don wigs and corsets to go back to Revolutionary Franc...
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...
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...
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...
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...
Restaurant critic Giles Coren and writer and performer Sue Perkins spend the week on the diet of a wealthy Victorian couple.
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.
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...
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...
Fred has some issues with Jarel who continues to be sarcastic when learning how to do silver service.
Fred makes the trainees imagine how and where tonight's service might go wrong so they can correct their mi...
Fred explains the importance of greeting guests, with a tale from his childhood.
A trainee's attitude is getting in the way of serving customers politely.
The trainees get a crash course in the basics of waiting.
A renound café owner, explains how she serves a whole café singlehandidly.
The trainees get a chance to soak up waiting tricks and tips as they shadow waiters at a chain of Zizzi's.
One of the trainees gets upset when the others are rude and demand a lot from his service.
Confusion about table numbers mounts as the amount of walk-ins increases and people are told to leave their table.
One of the trainees has brought the wrong-sized beer and another table has been waiting 20 minutes for their drinks.
Fred gives the trainees a fine dining experience and highlights behaviours of the waiting staff that are key to good ser...
The teams attempt to serve elegance on an high-class steam train, much to the bemusement of the customers.
Monica questions the sustainability of feeding so many people in such a big hotel, and finds some answers at a S...
The unique infinity pool at the top of the Marina Bay Sands provides free marketing in the age of the "selfie".
A quick run-down of how a catering business works.
A bar manager gives a short explanation of how his job works and what you need to make it in the industry.
Head of reception details how she got into the job and what skills are needed.
The different roles in the kitchen describe what they do to ensure each part of the meal is ready for the customer.
The trainees are taught about the importance of specials and upselling, which can make significant returns for any resta...
Giles finds out what happens to all the discarded towels and linen when over a 1000 are asked for each day.
Monica talks numbers with one of the hotel's top chefs, and there is no surprise that the numbers are astronomi...
Monica discovers housekeeping that is up to Michelin star standard but also on a secluded island.
The trainees are in chucked into the deep end as they experience waiting at a 75-person wedding.
The trainees are given the challenge of a service amongst high society as they attend a Royal Polo game with the Q...
The trainees have a go at wine tasting and find out what it takes to be a sommelier.
The trainees get some advice from Fred about the table decorations they have arranged.
A customer gives one of the trainees a unfair grilling about the term "biodynamic", to which she responds positively.
A trainee gets creative when not knowing the answer to a question about the origin of the food.
Gok Wan has some advice for the trainees about serving Chinese food.
The trainees learn about the differences when serving at a wedding.
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