The Hidden World of Hospitality with Tom Kerridge

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 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 biggest celebrations in people's lives would be nothing without great hospitality operators working tirelessly behind the scenes. Tom looks at how the industry delivers exceptional service on a huge scale.

In Wolverhampton, Tom meets the team behind Grand Station, a large events venue housed in a former railway station. In the Scottish village of Grandtully, the Highland Chocolatier supplies the trade with fine chocolates relied upon by the hospitality industry. And Tom has a huge catering event of his own: the Six Nations rugby match between England and France at Twickenham.