01: 7 Bone | The Restaurant Man

The Supersizers Go...2: Restoration | The Supersizers

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

Chef v Science: The Ultimate Kitchen Challenge

Materialist scientist Professor Mark Miodownik challenges two-Michelin-star chef Marcus Wareing to the ultimate cookery compet...

The Supersizers Go...1: Wartime | The Supersizers

Restaurant critic Giles Coren and writer and comedian Sue Perkins grab their ration books for one week and chomp their way ...

Episode 1 | Teen Canteen

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...

The Supersizers Eat...2: Medieval | The Supersizers

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

Brigade de cuisine | The First Master Chef: Michel Roux on Escoffier

Michel explains the ''Brigade'' system, Auguste Escoffier's invention of a completely revolutionary way ...

Fine Dining Essentials | Michel Roux's Service

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

Food Safety | Panorama

A teenager suffers an allergic reaction due to poor food safety at a takeaway restaurant.

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

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

01: Fish and Chips | The Best of British Takeaways

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

Being a greeter | Michel Roux's Service

One of the trainees finds it difficult to consistently greet people on the hotel doorstep.

Cafe basics | Michel Roux's Service

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

Greeting guests | Michel Roux's Service

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

Hospitality on a train | The Apprentice

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

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

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

Market research | Teen Canteen

The teens ask their families about home-cooked meals to gauge what their customers might want to eat in their canteen.

Reading customers | Michel Roux's Service

Fred gives some quick tips about reading customers and anticipating their needs.

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

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

Speaking to customers poorly | Michel Roux's Service

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

Sustainable catering | Amazing Hotels: Life Beyond the Lobby

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