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Alex Polizzi heads to The Gilpin, a fine dining hotel in the Lake District. This much-loved family run business is desperate to find a new Executive Head Chef, can Alex find them the perfect match from her group of budding chefs? Subscribe to Our Taste: https://bit.ly/3OZoDcV

This film was first broadcast: 2015

Hospitality expert Alex Polizzi is on a mission to help restaurant owners find a new head chef. Head chefs are crucial for fine dining and popular eateries as they oversee the kitchen and maintain high food standards. However, filling this position can be difficult. Polizzi takes on the task by sourcing nine candidates to go through a tough interview process over four nights. The contenders with the best cooking skills move forward to the final stages, where one person is selected to become the head chef at the restaurant.

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48 Comments

  1. Allen may not be fine dinning but I would of smashed that first dish he made. Love that style of food

  2. Alex is such a class act. She's so vibrant yet sophisticated at the same time.
    I really feel for Alan, he was so nervous and had some unexpected Black Swans.
    Great bunch of men and some fabulously innovative dishes. Wonderful.

  3. Scoff scoff presentation, scoff scoff fine dining, michelin, some french, shortlist. Capitalism will eat your soul.

  4. Ben is just 24 years old. The other one is Simon is another very experienced chef. Ben have a huge future

  5. Great series. Great chefs, owners are open to ideas and suggestions. And unlike many cooking shows, especially the US ones, a real focus on the food rather than drama.

  6. Thank you " darling" you don't say that In a professional interview.
    I've been in a few of these types of hotels called " fine dining," last time I was in Guildford and was very disappointed they didn't deliver what usually was in the menu.
    What you understood about this position: To be a Slave & forget my family ! 😂

  7. I’d steer clear of Simon on all levels. “You don’t Gell” son, you don’t Gell with many owners. This guy will be here 3/4 months, and gone. One argument with the cranky old guy, and it’s over.
    Look your either going to get a 35 year old with baggage or a 24 year old you can mold.
    Mold him, and make him family.. Ben is a once in a lifetime hiring.

  8. Well straight away I wouldn't go to Sat Bains in my Porche. Those portions
    are very small. What's with the dotted stains on the plate. He's pretending to
    be something he's not. 2 Stars ?? who did he confuse. ??
    The young lad at 24 has no life experience, so why would you employ him ?
    The current staff look up to an older man. It's a human thing.

  9. $10 pounds for the pigeon???? You can shoot all you want of them here and get them for free. I wouldn't eat one if you paid me. The egg yolk might cost around 5c and the rest??? Ever see what birds eat and drink? You wouldn't eat one if you knew.

  10. Is that Ben Murphy from the Launceston Place? Must be. He is about 32 or 33 now. So that series must be bare old. Funny to see him that young

  11. This is a very underrated series when you see the absolute tosh that for eg great British menu has become

  12. make food rthat no body can afford to eat.xcepting hunters and country folk that do it themselves.

  13. Incredible talents in the kitchen, Alex polizzi has always been a favourite of mine her presenting simply can't be matched.

  14. I’ve worked with chefs like Ben before and they are truly incredible. Such an understanding of food, that young man will go far

  15. I find it very unfair how the never asked Ben the cost of his meal which was way over what it should have been make you wonder why the didn't

  16. The young chef was beaten in the end by a chef that he already knew, a judge of a cooking competition. Management of a kitchen, costing, people skills, portion control, waste management… It's all equally important.

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