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.

Tom serves up generous helpings of delicious nostalgia. Jam roly poly, chicken Kiev and deep-fried whitebait with Marie Rose sauce are on the menu.

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

It's all about bold flavours as Tom and his team share the secrets behind a favourite starter: salt cod scotch egg with red pepper puree and chorizo.

Tom shares the secrets of one of the pub's favourite desserts: treacle tart. He reveals his sophisticated techniques to impress their guests.

In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.

Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding.

Tom puts a spotlight on some fresh ingredients. Tom and his team debut a new sea bass dish and a delicious starter of courgettes and goat's cheese.

At his Michelin-starred pub, the Coach, Tom and his head chef Sarah reveal the secrets behind the famous Coach Burger, a tasty towering construction.