Million Pound Menu Season 1
Next-gen restaurateurs get the chance to open their own pop-up eateries to impress the paying public -- and a panel of discerning U.K. investors.
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Million Pound Menu Season 1 Full Episode Guide
A married couple makes burgers so good, they don't need any gimmicks. Best friends scoop up a sweet American craze: edible cookie dough.
Twelve restaurant concepts seek major investment to launch their brand. Fred Sirieix welcomes a bubble and squeak idea and a high-end Korean idea to Manchester.
Fred Sirieix welcomes Trap Kitchen, a soul-food inspired takeaway selling lobster tails, and Greedy Khao, a vegan Thai grab-and-go idea.
Fred Sirieix welcomes Hollings, an idea serving British chophouse classics, and The Cheese Wheel, an Italian-inspired fresh pasta stall, with a cheese wheel at its heart, to Manchester. Hollings is looking for £200,000 to open in London's commuter belt. The Cheese Wheel is asking for £500,000.
Fred Sirieix welcomes FINCA, a Cuban street-food brand, and Wholesome Junkies, a local vegan junk-food idea, to Manchester.
Presenter Fred Sirieix welcomes an all-British fine-dining concept, Epoch, and a Scottish street-food trader, ShrimpWreck, selling tempura prawn buns to Manchester. Epoch is seeking £600,000 to open its first restaurant in central London. ShrimpWreck is after £100,000 to open in Scotland.
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