Episode list

Tim Gray is 21. He's the Head Chef at Bonapartes in Silsden, Keighley, Bradford, West Yorkshire and he specialises in 'fine dining'. He has ambitions to be a TV chef and one day hopes to open restaurants in London, Paris and New York. Unfortunately, as Gordon Ramsay discovers, Tim can't even cook an omelette and when he attempts to make dinner for his parents at home he manages to set the cooker alight. A true kitchen nightmare if ever you saw one.

Saturday night at the Glass House Restaurant in Ambleside is a nightmare. Orders in the kitchen are mixed up, food's not cooked properly and the customers are complaining. Not only is the chef in tears, but the owners on the brink as well. Neil Farrell's owned the Lake District restaurant for 3 years and he's up to this eyes in debt. The business won't survive if the restaurant's only busy on a Saturday night but with only 3,000 residents in the town, Neil has to attract the influx of visitors if he's going to fill the 90-seats every night.

The Walnut Tree Inn is in trouble ... there's no head chef, the customers have dwindled, and the owner has had to sell the family home to keep the business afloat. The Walnut Tree Inn in South Wales became a national institution under the ownership of Franco and Ann Taruschio, who successfully ran it for 37 years. But when fellow Italian Francesco bought the place 3 years ago he made the mistake of turning the warm and welcoming country inn into a cold and stark London-style restaurant. He achieved a Michelin star for the food but soon after that he lost his head chef. Donning his chefs whites and apron, Francesco tries to run the kitchen and be the host in the restaurant. Consequently he fails in both jobs. The customers aren't returning and the food's going downhill.

Nick and Richard are self-confessed restaurant virgins. They've both had successful careers in the brewery business so when they bought Moore Place in Escher last summer they thought their dream had come true. What they hadn't fathomed was just how difficult it would be to fill the 90-seater oak-panelled restaurant or find a chef who could cook decent food.