Out of the Frying Pan - Season 1
Season 1
Episodes
Dinner for Duncan
Having worked at Raymond Blanc's Michelin-starred restaurant since 2009, The Restaurant contestants James Knight Pacheco and Alasdair Hooper now test their skills as event caterers. Their first client couldn't be a bigger challenge: Duncan Bannatyne wants a dinner party for eight friends and neighbours, and he wants it at his villa in the south of France. Without language skills or local knowledge, can chef James and front-of-house Ali deliver Duncan a night to remember?
The Shooting Party
The pair have spent nine months training under Raymond Blanc - now they are ready to step out of the professional kitchen into the real world. This time they are joining the country set, catering for a family throwing a shooting party for friends on their country estate. Chef James is keen to put his modern spin on a six-course game banquet, while Front of House Ali needs to learn to be a butler, fast. Can James and Ali deliver the family a night to remember?
Sandhurst
Here, James and Ali are called up to Sandhurst to cater the prestigious Commissioning Dinner for nearly 300 officers and cadets. Not only is it the largest number James has ever cooked for, but Ali is going to have to get to grips with army etiquette to ensure the night runs like a military operation. Can they deliver a regimental dinner to remember?
The Boat
James and Ali join the corporate world, catering for design company clients with an ambitious brief. Six courses for 75 guests is tough enough, but James and Ali need to serve it in just two hours, on a luxury yacht, sailing down the Thames. Have they bitten off more than they can chew?
The Castle
James and Ali are called to the Castle to cater a charity buffet for a society hostess with firm ideas of what she wants. With a tiny budget to play with, they are going to have to draw on all their organisational skills and creativity if anyone is going to be fed.
Raymond
James and Ali create a bespoke menu for their most discerning and influential diners to date. Can they impress a tableful of food producers, restaurateurs and chefs led by none other than their mentor Raymond Blanc?
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