Trailer
Synopsis
Business series hosted by Fred Sirieix. 12 restaurant concepts seek major investment to launch their brand. Participants try to convince a jury that their new restaurant ideas could work.
Seasons & Episode
2
1
Episode 1 - Fast Casual - The Duck Truck, BBQ Dreamz & Jah Jyot
January. 08,2019
Three restaurant ideas battle for a life-changing investment - a Filipino food van, a duck stall and an Indian street-food stall.
Episode 2 - New Asian - Baba G'S, KraPow, XXVI
January. 15,2019
Three new restaurant ideas battle for a life-changing investment - an Indian burger stall, a Thai concept and an Indian-Nepalese pop-up.
Episode 3 - New International - MATR, Pilgrim, Blue Caribou Canteen
January. 22,2019
Three new restaurant ideas battle for a life-changing investment - a Nordic concept, a New-Spanish supper club and a Quebec diner.
Episode 4 - Sustainable - Skaus, Sustainable Food Story, Devi's
February. 05,2019
Three new restaurant ideas battle for a life-changing investment - a plant-based concept after £1m, a sustainable cafe asking for £300k, and a Nordic pop-up looking for £210k.
Episode 5 - Grab-and-Go - Tiger Bites, Burmese Kitchen, Really Rice
February. 12,2019
New restaurant ideas battle for a life-changing investment - a bao bun concept seeking £575k, a Burmese supper club asking for £100k and a vegan rice-bowl stall after £250k.
Episode 6 - Modern British - Coracle, Oxalis, Hodge and Huggett
February. 19,2019
Three new restaurant ideas battle for a life-changing investment - a Welsh concept seeking £750k, a seasonal pop-up after £200k, and a zero-waste food stall after £530k.
Similar titles
The Restaurant
The Restaurant is a reality television series that aired on NBC in 2003, with a second season broadcasting in 2004. The series had encore presentations on CNBC and Bravo.
Celebrity chef Rocco DiSpirito opened the Gramercy Park, New York City, restaurant Union Pacific in August, 1997. The NBC series, it was announced, would follow DiSpirito as he launched and operated a new Manhattan restaurant. The first season revolved around the construction and opening of Rocco's on 22nd, scheduled to open in five weeks. Some 7.5 million viewers tuned in for the July 20, 2003 premiere focusing on the search for a location and construction work for the new restaurant.
Among the 2000 people who showed up hoping to be hired were various actors, models and show business hopefuls. In addition to Rocco's mother, Nicolina DiSpirito, known for her famous meatballs, the show's on-camera personnel included David Miller, Alex Corrado, Domiziano Arcangeli, Heather Kristin, Natalie Norman, Topher Goodman, Lisa Wurzel, Brian Allen, Gideon Horowitz, Heather Snell, Amanda Congdon, Pete Giovine, Uzay Tumer, Emily Shaw, Lonn Coward, Carrie Keranen, Colleen Fitzgerald, Caroline Matler, Brian Petruzzell, Lola Belle, Susanna Hari, Tony Acinapura, John Charlesworth, Laurent Saillard, Perry Pollaci, Matt DiBarro and Tim Donoho.
Jamie's Chef
Over forty trainees have graduated from Fifteen. Now it's time for Jamie Oliver to cut the apron strings and see who has what it takes to open and run their own gastro-pub. A mass cook-off leaves Jamie with four potential candidates, and a series of challenges resulting in a final pitch will reveal who gets their hands on the keys to an Essex pub. Then the real hard work begins. Jamie's biggest challenge will be letting his protégé get on with it, without getting stuck in himself.
Ridiculous Cakes
You'll be wowed and downright impressed—and perhaps a bit hungry for dessert—when you see showstopping creations from some of the best cake artists across the country. In place of usual layered chocolate, vanilla and red velvet beauties, these showstopping features will include a massive 500-pound replica of Earth and an upside-down chandelier. They're changing the cake game once and for all, and on Ridiculous Cakes, you'll get an insider's look at how these masterpieces are designed, created and decorated.
Food Factory
Each episode offers a behind-the-scenes view of production lines in food factories across Canada to find out how some of the most-popular food items are really made. Through the ingredients, techniques and required processes, this documentary series reveals how raw ingredients are turned into everyday eats.
Gourmet Farmer
Matthew Evans once trained as a chef before he crossed to the dark side of the industry and became a restaurant reviewer. After five years and 2,000 restaurant meals as the chief reviewer for the Sydney Morning Herald, he came to the slow realisation that chefs don’t have the best produce in the land, normal people who live close to the land do. So he moved to Tasmania, to a small patch of earth, where he’s raising pigs and sheep, milking a cow and waiting for his chickens to start laying.
How She Rolls
Meet Carrie Morey --an award-winning baker, cookbook author and entrepreneur who is growing a tiny made-by-hand mail order biscuit company into a booming business with a ravenous following.
Family Dinner
Andrew Zimmern visits families across America to explore how the cultural, regional, and historical facets of who we are inform what and how we eat, and all the ways food brings people together.
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