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Season 1
Tom explores a part of the industry close to his heart: the highly skilled and competitive world of fine dining. He meets chefs who, like him, are obsessed with the pursuit of culinary
.. show full overview
Tom explores a part of the industry close to his heart: the highly skilled and competitive world of fine dining. He meets chefs who, like him, are obsessed with the pursuit of culinary excellence. Is it possible to reach perfection when chefs are, by nature, never satisfied?
Tom meets brave and ambitious entrepreneurs looking to expand their businesses in the midst of some of the toughest economic conditions the industry has ever seen.
Tom meets brave and ambitious entrepreneurs looking to expand their businesses in the midst of some of the toughest economic conditions the industry has ever seen.
Tom Kerridge continues to lift the lid on the UK’s hospitality industry, this time turning the spotlight on staffing. Despite a UK-wide recruitment crisis, Tom discovers how some
.. show full overview
Tom Kerridge continues to lift the lid on the UK’s hospitality industry, this time turning the spotlight on staffing. Despite a UK-wide recruitment crisis, Tom discovers how some businesses are finding clever ways to build and retain strong, effective teams.
Tom meets trailblazing operators who are risking everything to redefine the British pub, all whilst trying to navigate the cost of living crisis.
Tom meets trailblazing operators who are risking everything to redefine the British pub, all whilst trying to navigate the cost of living crisis.
Tom serves up more revelations from the world of hospitality. This time, his attention turns to street food, which is experiencing something of a boom when the industry is struggling.
Tom serves up more revelations from the world of hospitality. This time, his attention turns to street food, which is experiencing something of a boom when the industry is struggling.
Tom heads to a remote hotel, an ice cream parlour and his own restaurant to look at inventive methods businesses employ to cope with fluctuating seasonal demand.
Tom heads to a remote hotel, an ice cream parlour and his own restaurant to look at inventive methods businesses employ to cope with fluctuating seasonal demand.
Tom visits three restaurants hoping to expand their businesses. Among them are a fusion restaurant combining Caribbean and west African dishes, a vegan restaurant and a pub-cum-butcher's shop.
Tom visits three restaurants hoping to expand their businesses. Among them are a fusion restaurant combining Caribbean and west African dishes, a vegan restaurant and a pub-cum-butcher's shop.
The biggest celebrations in life would be nothing without hospitality operators working tirelessly behind the scenes. Tom looks at how the industry delivers exceptional service on a huge scale.
The biggest celebrations in life would be nothing without hospitality operators working tirelessly behind the scenes. Tom looks at how the industry delivers exceptional service on a huge scale.
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