New series Talented young chef Oliver Rowe set himself a challenge: to run a restaurant in the heart of London, having sourced all his ingredients within access of the London Tube.

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Episode six Episode seven

Episode eight Episode nine

Episode ten

Week two (12-16 June)

After a well-earned break with his girlfriend, Ollie came back from holiday to find the financial state of the restaurant in jeopardy, though he was determined to keep battling on to find the right suppliers.

Ollie visited Harvest Moon, an organic chicken farm in Hertfordshire, just within reach of the Metropolitan Line. Was the farm able to supply the restaurant on the right scale, and, more importantly, were the birds within Ollie’s dwindling budget?

• Chicken with honey-roasted pumpkin and sage and onion sauce
• Vanilla ice cream with rhubarb compote

Ollie visited East London’s Agridutt Mushroom Farm, located just under the North Circular. With the traffic rumbling overhead, Ollie began to worry about the effect pollution could have on London produce. Ollie took his concerns to toxicologist John Henry.

• Sea bass baked in salt with pilaff rice
• Spinach gnocchi with mushroom sauce

Ollie invited his former boss, Moro chef and restaurateur Sam Clark, to assess the project as it stands. His suggestions encouraged Ollie to get even more focussed on the issue of suppliers.

Ollie visited an ostrich farm in Chesham, which inspires recipes for ostrich steaks with beetroot and boiled ostrich egg with his version of tarator, a pine nut sauce.

• Ostrich with beetroot and pickled walnut relish and braised sprouting broccoli
• Ostrich egg with tarragon and pine nut tarator

With less than three weeks to go until the opening, Ollie’s restaurant was far from ready. He still lacked locally produced spices or oil, and problems with the building work were keeping him on his toes.

Ollie decided to throw a dinner party for the suppliers who have helped him with his venture, but did he manage to get all the key ingredients on the table in time for dinner?

• Pigeon breast with red wine gravy, roast leeks and wild mushrooms
• Cullen skink

Opening night is nigh and a glamorous launch party opened the restaurant in style, though there was still the major issue of supplying locally produced oil for the project.

• Pepper-crusted beef with roast potatoes and leek and mustard relish
• Mutton chops with bread sauce and wild garlic

Episodes one to five

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