Chef!

Gareth is invited to a cooking contest in France. He's forced to use English ingredients and needs English wine.

Everton makes a partridge terrine that is so good, Gareth has to put it on the menu. The chef of Le Chateau doesn't like it all that Everton's star is rising.

After an argument with a health inspector, Gareth goes with Everton and Janice to buy game birds from a poacher. After buying the birds, Gareth is stopped by a policeman. He is certain they are about to be arrested, but instead the policeman tells Gareth he can provide birds and other game animals at a lower price. A salmon Gareth buys from the policeman is tagged and traced to Le Chateau by a warden from the National Rivers Authority.

Le Chateau is in desperate need of new personnel and Gareth stumbles upon the name of a chef he once ate at. He decides to visit him.

Gareth does interviews with journalists and agrees to have a documentary filmed in the kitchen to publicize the restaurant. When Everton accidentally releases some live crawfish, Gareth's vigorous and obscene rant is caught on film, drawing further media attention.

Chef's plan to buy Le Chateau is stalled by inability to sell the house. A sentimental conversation about living in the house turns into an argument between Gareth and Janice when Janice finds out that Gareth remembers exactly what she ordered the night they first met in a restaurant but can't remember what she wore. The kitchen is in disarray when Everton loses a band-aid and thinks it might be somewhere in the food he's prepared. The purchase of the restaurant moves forward again after an article about the house in a local publication brings in new buyers.

The premiere episode serves primarily to set up the series and introduce the main character, Gareth Blackstock, a master chef with an obsessive drive for culinary perfection, no friends or outside interests other than his wife Janice, and remarkable verbal talents used primarily to creatively abuse his unfortunate staff of assistant cooks, although he is perfectly prepared to give the same treatment to waiters, management, suppliers, bankers, and, occasionally, customers. As the show opens, Gareth is shown verbally lacerating his kitchen staff as ""easily the most bone-idle bunch of useless toe-rags I have ever encountered in any kitchen anywhere. You are sloppy, lazy, half asleep, late, and, at the moment, only giving about 12 1/2 per cent."" Gareth is then shown with the restaurant manager who insists that he must reduce his staff to save money. He replies that the staff is dedicated, superbly efficient, and already impossibly overworked and underpaid. Gareth announces he is quittin