22min - Tom welcomes us into his pub, The Coach, where we get an exclusive look at how the legendary Coach Burger is created. In his test kitchen, we discovery how Tom crafts three more pub favourites, including an indulgent sticky toffee pudding.
22min - Today in the pub kitchen, the spotlight is on the freshest ingredients. Tom and his team debut a new sea bass dish on the menu. There is also a delicious starter of courgettes and goat’s cheese and a colourful rhubarb crumble dessert.
22min - Tom reveals the secrets behind his favourite food ‘double acts’; dishes in which two ingredients create a perfect partnership. In the pub, there’s an extraordinary Rhubarb and Custard Choux Bun, and an iconic Steak and Ale pie we can create at home.
22min - Tom and his chefs excel in creating stunning dishes daily. Discover their secrets to crafting their signature starter dish, duck liver parfait and Tom’s expert tips for making meals that both look and taste incredible.
22min - Today's pub lunch features roast pork, needing total team effort. In his test kitchen, Tom demonstrates another pork dish - this time served with a special Calvados sauce, paneer and pea fritters, and baked pears with peanut brittle for dessert.
22min - Tom shares the secrets of one of the pub’s favourite desserts, treacle tart, and whips up a crowd-pleasing menu in his test kitchen. The lineup includes: hot honey chicken wings, lattice-topped fish pies, and a nostalgic cherry Bakewell tart.
22min - Tom’s food is all about bold, punchy flavours. Highlights include salt cod scotch egg with red pepper puree and chorizo. He also teaches how to make our own flavour-packed scotch egg, spicy saag aloo cottage pie, and zesty lemon verbena crème brulée.
22min - At Tom’s pub, every dish is built around quality ingredients. Tom lifts the lid on a luxurious risotto packed with mushrooms. He showcases more top ingredients with his crab and broad beans on toast. And for dessert, British strawberries are the star.
22min - In Tom’s pub, retro dishes get a new lease of life. On the dessert menu is strawberry jam roly poly, a far cry from the school dinners of our childhood. More blasts from the past include chicken Kiev and deep-fried whitebait with Marie Rose sauce.
22min - Sparks fly when Tom reflects on the heat and danger of the pub kitchen. On his fiery menu is flame grilled beetroot, blowtorched mackerel and a flambéed brandy and mushroom sauce. Can an ice cream sundae quench the flames?
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