The Bell Inn
Dave and Debbie are sinking all their savings into a rundown village pub in Gloucestershire. With pubs closing at the rate of 26 per week, is this a wise move? Businessman and restaurateur Russell Norman comes to the rescue with some badly needed, no-nonsense advice about this most perilous of restaurant incarnations, the gastropub.
Alarm bells ring when farmer Dave, trying to run several businesses as well as his farm, and Debbie, who has a high-powered job in management, think they can run the pub in their 'spare' time. Their ambitious 'farm to plate' concept and expensive venison steaks could price the locals off the menu - and that's if they can turn out any food whatsoever with a major building schedule to manage.
As the all-important opening night fast approaches, the menu, service and staffing seem to be an afterthought and the temperature in the kitchen is at boiling point.