The Hidden World of Hospitality with Tom Kerridge
(2023)Streaming Episode Guide
Series 1
Showtime
Episode 8 - 9-21-2023
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.
Haven't Seen
Shock of the New
Episode 7 - 9-14-2023
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.
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Open Season
Episode 6 - 9-07-2023
The changeable UK weather can bring sharp peaks and troughs in revenue for hospitality businesses. 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.
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Join the Club
Episode 5 - 8-24-2023
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.
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Chop and Change
Episode 4 - 8-17-2023
Tom meets trailblazing operators who are risking everything to redefine the British pub, all whilst trying to navigate the cost of living crisis. He visits a rural pub that began a refurbishment during the Covid-19 pandemic, as well as a pair of friends who have created a state-of-the-art brewery and taproom.
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All Hands on Deck
Episode 3 - 8-10-2023
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.
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Rolling the Dice
Episode 2 - 8-03-2023
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.
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Star Quality
Episode 1 - 7-27-2023
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?
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