At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding.

There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood.

Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, dirty mac and cheese and Caesar salad.

The secrets of the pub include what it takes to get a five-star hygiene rating and how to make venison chilli with toasted rice cream and chocolate. Tom also cooks a delicious duck salad, a guinea fowl schnitzel, and a mint chocolate cheesecake.

Tom fillets and skins a freshly caught turbot which is served with hollandaise sauce. There are more flavour double acts in his test kitchen, including cheese and onion scones, lamb rump with mint salsa, and toffee apple crumble cake.

Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet, and frangipane tart.