Big Narstie and Mo Gilligan are back for a brand new series of their late-night anarchic chat, comedy and music show. Featuring huge celebrity guests, live music performances, and unlikely collaborations, the award-winning show continues to break every chat show rule in the book so expect the unexpected. Executive Producer: Ben Wicks, Obi Kevin Akudike & Nathan Brown; Series Producer: Aoife Bower; Prod Co: Expectation Entertainment & Dice Entertainment Prods
Today three terraced homes in St Albans go head-to-head in order to impress the 5 local judges and be chosen to compete in this week’s final of the Best House in Town: A 1930s space-saving conversion; A souped-up Victorian terrace; And a traditional two-up two-down terrace with a massive face lift
Today it’s the turn of the Semi-detached properties to battle it out to compete in this week’s final of the Best House in St Albans: A vibrant family home with an industrial twist; A sleek, split level semi; and an eclectic Edwardian, with a menagerie of surprises.
Today three detached properties in St Albans compete to be chosen for the Friday final of the Best House in Town: An ultra-modern family home; A country lodge given a new lease of life; And a 1970s house, updated for the 21st century.
Today, three St Albans ‘wildcard’ properties are thrown into the mix, and dazzle the judges into being selected for the final of the Best House in Town: A converted farmyard barn with a 21st century facelift; A zero-carbon self-build eco-home; and a 1950’s Scandinavian style bungalow.
Today, it’s the final of this week’s The Best House in Town. The winning homes from the four categories in St Albans – the best detached, best semi-detached, best terrace and best wildcard property – are revisited by the judges. They’ll be given new insight into these magnificent homes while their owners get one last chance to impress. At the end of the day the judges must make their ultimate decision and crown only one of them The Best House in Town!
How do some people stay slim despite never dieting and appearing not to exercise? In this series Sabrina Grant examines the lives of slim people who don't stick to a fitness regime or seem to worry about what they eat. They don't think they do anything differently from anyone else. With the help of private detectives and secret cameras this series unpicks their every move and morsel to find out what determines their size. With Britain in the middle of an obesity crisis what simple tips can we learn from people who stay trim without trying? Carl from Essex is puzzled about why he's never gained weight. Sabrina also meets Gaby from south London. Could her digestive system hold the secret to her keeping trim? Series Prod/Dir: Nick Aarons; Presenter: Sabrina Grant; Exec Prods: George Waldrum, Andy Dunn; Prod Co: ITN Productions
Fred Sirieix oversees a battle for investment between three restaurant ideas, who think their take on Modern British dining will secure them the chance for big-money backing to open on the high street.
First, they must pitch to four of the industry’s top investors for the opportunity to open for business in Manchester - the single idea, with the most investment potential, will be given a two-day trial to prove themselves worthy of the money they’re seeking. However, only those investors with the most passion and interest in the idea will follow it to Manchester
Amongst those pitching are Adam Wood, 25, and Gethin Davies, 24, childhood friends in Wales. After school Adam left home to train as a chef under Marcus Wareing. Gethin went into law, but decided to move into hospitality after a life-changing lunch with Adam. The idea for their restaurant, Coracle, was inspired by Adam’s childhood fishing trips on the River Teifi with his grandfather (a coracle is a small fishing boat). The pair are now asking for £750,000 to establish a relaxed restaurant that references their Welsh heritage with dishes like Glamorgan beef rib, calcot onions & malt vinegar.
Pitching against them is Oxalis – Michelin star trained chef, Nick Ross, 29, and former accountant, Max de Nahlik, 30, are after £200,000 to take their various residencies full-time. Max was schooled at Harrow and, after five years of accountancy, decided to go into the restaurant business. Nick is Canadian and knew at an early age he wanted to be a chef. In 2015, while working together, they realised their shared passion for seasonal British food and launched Oxalis in 2017. On the menu, dishes like wild seabass, smoked broth and samphire.
Finally, chef couple, Steve Huggett, 29, and Claire Hodgson, 31, are after £530,000 for their zero-waste, British seasonal concept, Hodge & Huggett. Hodge & Huggett currently trades as a street food stall and a number of festivals, including Wilderness, Port Eliot, Festival No.6 and Greenwich Music Time, along with various London street food markets and weekend farmers’ markets. The pair now want to open a casual relaxed restaurant, serving locally sourced sharing plates like slow roast pulled duck with heritage grains and roasted cauliflower greens.
Each of the three ideas pitches to a panel of four investors, all interested in backing the next hit Modern British idea on the high street:
Charlie McVeigh has been shaping London’s bar, club and restaurant scene for two decades, having started out with legendary nightclub Woody’s. He ended up establishing and running the hugely successful pub chain, Draft House before selling to beer giants BrewDog in early 2018 for a reported £16.5m. After taking some time out, Charlie’s keen to get back in the game and “make some serious money”.
Atul Kochhar, chef and entrepreneur, was the first Indian chef to be awarded a Michelin star in the UK, and now oversees a portfolio of five restaurants, with a combined value of between £8m - £10m. Having invested £1m in Series 1 in Epoch, which is set to launch once a location is found, Atul is now seeking to grow his group.
Chris Miller, a former Commercial Director of Soho House Group, founded White Rabbit Investment in 2016 and has backed 11 restaurants, across four different brands since. With a keen eye and palette for the next big thing, Chris is keen to find the next idea to open on the high street.
Sanja Moll is the co-founder of the Salt Yard Group of restaurants in London, and a non-executive director of Investing Women, Scotland’s only all-female angel investment group. Sanja is also currently setting up an 11 room, low-key boutique hotel with restaurant, in the Highlands, due to open in 2020.
In each episode the winning idea will then have two days in a brand new 50-seater restaurant, in the heart of Manchester’s bustling bar and restaurant district, to prove that their food, menus, pricing, service, team-management and business plans are worth the big money investment they’re asking for.
On the first night they will open for a half-price soft launch to the public, and the investors, before being grilled in detail on their numbers and business plans the following morning.
Finally, they will open for a full-priced lunch service, during which the investors must consider whether to invest or not. As the investors are in competition with each other, Fred will set them a deadline by which time they have to return to the restaurant if they intend to invest.
With final service over, the operators face an anxious wait with Fred to see if anyone returns. All they need is for one investor to walk through the doors and make them an offer, and their business fortunes and restaurant dreams will change forever.
Jacob is a 19-year old student and the son of multi-millionaire parents from Kent. Jacob boasts an impressive wardrobe including almost 3 thousand pounds’ worth of jackets and a collection of designer belts worth thousands. Not only does Jacob enjoy countless holidays bankrolled by his parents, they have also bought him his own flat in Chelsea that means he can watch his beloved Chelsea Football Club in person, for which he has his £4000 season ticket. In short, Jacob has wanted for nothing in life and continues to live off the bank of Mum and Dad full time.
Jacob will be heading to Manchester where he’ll meet cash-strapped Terri, Gareth and their 3 kids, plus two pet dogs and a snake. Terri and Gareth work full time to support their family but at the end of the month are left with nothing in the bank.
Jacob is confronted with the massive disparity in wealth when he finds out how much this family have to live off per week compared to him. Their weekly food budget is the equivalent of one meal for him in a restaurant.
When Jacob is challenged to shop for their weekly meals, including food for the dogs, he ends up completely out of his element and even has to call in the support of the kids. Tasked with cooking dinner for the family Jacob is again taken out of his comfort zone, but manages to make a success of it, much to relief the of the family
Rich Kid Jacob leaves the family a changed man, with a resolve to not take his parents’ generosity for granted ever again. The question is, will he manage to keep up the chores he was challenged with when he’s back at University?
The brutal public murder of 22 year old Clare Bernal in Harvey Nichols, one of Britain’s most exclusive department stores, shocked the nation. A shy, sweet, beautiful girl who worked in the make up department of the world famous store was stalked for months by their security guard, 30 year old Michael Pech. In this moving documentary Clare's family tell how the work colleague she dated turned into her brutal killer.
Out of the thousands who applied, this series’ amateur cooks have made it through to compete over four weeks of heats, ready to produce some of the most inspiring exceptional and unusual food ever seen on the series.
It’s the second week of Heats and seven more hopefuls need to pull out all the stops to prove to judges John Torode and Gregg Wallace that they have the potential to rise above the rest to become MasterChef 2019 Champion.
This year sees the return of the MasterChef Market, stocked full of the best quality produce from across the world including meat, fish, fruit, vegetables, nuts, pulses, grains and dairy. The challenge is to invent and then cook one dish using anything from the Market. This time, the featured ingredients include poussin, lamb mince, halibut, and squid. They have an hour and 10 minutes to dazzle the judges and prove they are good enough to stay in the competition. The stakes are high in this round and it’s important to choose wisely because after tasting all seven dishes, John and Gregg will decide which four cooks are good enough to stay, while three cooks will be sent straight home.
The four remaining cooks now have one more challenge standing between them and a Quarter Final place. They must cook two courses that will excite not just John and Gregg, but also some very special guests. Some of MasterChef’s most inspiring winners and finalists return to judge the food of this year’s new contenders to the throne.
In tonight’s Heat, the contestants must attempt to impress MasterChef champions Saliha Mahmood-Ahmed (2017), Steven Wallis (2007) and 2016 Semi-Finalist Liz Cottam.
After the four hopefuls have cooked, John and Gregg will decide which three contestants deserve to take the next step in the competition and go through to Friday’s Quarter Final. In a competition where only the food matters, these amateurs will need to be good to survive - taking their first step towards being crowned MasterChef Champion 2019.
Judge John Torode
Judge Gregg Wallace
Seven more amateurs try to prove to judges John Torode and Gregg Wallace that they have the potential to be the 2019 MasterChef Champion.
This year sees the return of the MasterChef Market, stocked full of the best quality produce from across the world including meat, fish, fruit, vegetables, nuts, pulses, grains and dairy. The challenge is to invent and then cook one dish using anything from the Market. This time, the featured ingredients include tiger prawns, mackerel, chicken Supremes, chicken livers and pork chops. They have an hour and 10 minutes to dazzle the judges and prove they are good enough to stay in the competition. The stakes are high in this round and it’s important to choose wisely because after tasting all seven dishes, John and Gregg will decide which four cooks are good enough to stay, while three cooks will be sent straight home.
The four remaining cooks now have one more challenge standing between them and a Quarter Final place. They must cook an impressive menu that will excite not just John and Gregg, but also some very special guests. In this second heat of the week, the contestants must attempt to impress the MasterChef Champions Thomasina Miers (2005) and Ping Coombes (2014) and Finalist Alex Jorge (2018).
After the four hopefuls have cooked, John and Gregg will decide who has what it takes to go through to Friday’s Quarter Final. In a competition where only the food matters, these amateurs will need to be good to survive - taking their first step towards being crowned MasterChef Champion 2019.
Judge John Torode
Judge Gregg Wallace
It’s the Quarter Final, and the six talented heat winners have no time to rest on their laurels as they continue to fight for their place in the competition.
In the Critic’s Test, the week’s best amateurs will be put through the mill with a seriously daunting test set by one of the country’s toughest food critics. Tonight’s brief has been set by Grace Dent.
Her challenge for the amateur cooks is to make a dish where the vegetables are the star. The dish doesn’t have to be vegetarian or vegan but the vegetables must be the main feature.
After cooking their dish based on this brief, the contestants stand before Grace Dent and judges John and Gregg, to hear, face-to-face, what they think of their dish and whether they’ve managed to rise to the challenge and fulfil the expectations.
At the end of this Quarter Final, the best cooks will go through to Knockout Week, taking another step closer to being crowned MasterChef Champion 2019.
Judge John Torode
Judge Gregg Wallace
Guest Judge Grace Dent
With exclusive access, this returning series follows the construction workers of Crossrail as they battle to finish the final stages of the new Elizabeth Line underground railway beneath the streets of London.
Costing over fifteen billion pounds and stretching 120km across the capital, this extraordinary construction project is one of the biggest in Europe and one of the most ambitious engineering feats in Britain since the time of Brunel.
In the final part of the series, our cameras pick up immediately after the shock news that the Elizabeth Line has been delayed by over a year and will cost hundreds of millions of pounds more than planned. We’ll discover how engineers, technicians and train staff must pull together - working on borrowed time - to build and fit out 10 brand new stations, learn to operate the new trains, and test out the new 21-km twin tunnels under London, before it can open to the public. At stake are the reputation of the engineers, the reputation of the new railway, and the reputation of British engineering.
Project Manager, Lih Ling Highe, is back to lead the installation of thousands of kilometres of vital power cables through the largest station on the Elizabeth Line – Tottenham Court Road. Tottenham Court Road is also expected to be one of the busiest underground stations attracting 200,000 passengers a day. If the cables are damaged or incorrectly wired, the station cannot be switched on and the project will be delayed once more.
At Bond Street Station, beneath London’s most expensive shopping street, Tim Weihen and his team are tasked with installing three 65-metre-long escalators – the longest on the railway – in the tightest of shafts so passengers can get to the trains. In a nail-biting process, the team must lower the bulky escalator sections, weighing up to seven tonnes, over the edge of a 30 degree drop in order to build all three escalators on time.
One of the world’s most famous train stations - Paddington Station – is getting a new Elizabeth Line station hub next door, and Site Manager Cynthia Myndhardt is in charge of building and fitting it out. The most daring feature of the station is a 130m long great glass canopy to soar above the site, and help plug it into Brunel’s original grade one listed station – a nerve wracking feat considering any damage to the historic building could result in a prison sentence.
We also meet back up with new recruit Rochelle as she continues her quest to become an Elizabeth Line driver. We follow her on her most nerve-wracking challenge to date – driving 1,500 passengers from Shenfield, Essex, to Central London… in rush hour. Ahead of her lies 32km of busy track, 73 warning signals and 16 strict speed restriction to follow, all of which must be intensely monitored along her route.
The episode ends with a second, shock announcement that the project must delay again and that an even bigger bailout of £2 billion is needed. With station construction, tunnel fit out and train testing still incomplete, the fate of the now £17 billion-pound railway hangs in the balance...