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.

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.

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.

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.

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.

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.

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.

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?