Food Network +1

Ingredients take centre stage as Tom reveals one of the more unusual dishes on his pub menu, a luxurious oyster mushroom risotto without rice.

Tom serves up generous helpings of nostalgic favourites. The menu features jam roly-poly, chicken Kiev, and deep-fried whitebait with Marie Rose sauce.

Tom shares his love for the heat of the pub kitchen. Rotisserie beetroot, blow torched mackerel, and a flambéed brandy sauce are all on the menu.

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 tenth 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 pub secrets revealed include what it takes to get a 5-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.

Jamie shows the traybake method that takes minutes to throw together and delivers maximum flavour. He makes roast veg and Camembert fondue, followed by a fish supper and his poached chicken. Jamie then whizzes up a spicy salsa and chocolate tiramisu.

In Denver, homemade Tater Tots, pork rinds and a pastrami sandwich, in Tacoma, pork shoulder tacos, elk sliders and Tater Tots stuffed with Parmesan cheese.

Burbank, Calif., a chili-serving spot with a name dating back a century, Philadelphia, a three-story gourmet bar food joint, Toronto, Canada, a smokehouse kicking burgers and fried chicken up a notch.