In the premiere, Gordon Ramsay reads the riot act to Bonaparte's, a failing Yorkshire restaurant with the wrong menu, spoiled ingredients and poor management. Included: Ramsay chews out the unprepared staff and the overwhelmed owner before revamping the eatery into a bistro.
The Glass House Restaurant in Ambleside, Cumbria, is visited.
The Walnut Tree Restaurant in Wales gets a makeover.
Gordon offers advice to the befuddled owners of Moore Place, a Surrey restaurant hampered by an outdated menu, indifferent service and a purple paint job.
An Italian restaurant losing money gets the Ramsay treatment in an effort to turn La Lanterna into a profitable eatery.
A fashionable café that serves fusion cuisine gets the Ramsay touch when the dysfunctional staff threatens to self-destruct.
Momma Cherri's Soul Food Shack in Brighton, England, is in serious financial trouble due to a scarcity of customers.
A return to the Inverness, Scotland, restaurant La Riviera to see if business has turned around.
The outspoken chef visits an Irish family-run restaurant in Cheshire. Owner Maura has sunk her life savings into the struggling establishment. Gordon identifies a badly thought-out menu and family squabbles as part of the problem, but more pressing are the personal issues affecting head chef Lenin.
Ramsay comes to the aid of a seaside hotel in Kent. Owners Lois and Peter have no previous experience, and are now managing an establishment with four different food outlets. Head chef Stuart, also a beginner, is struggling to cope with four menus at once, while the front-of-house staff show little sense of a chain of command, resulting in haphazard service.
Ramsay comes to the aid of a Blackpool restaurant that's been praised by the town's tourist board but largely ignored by the general public. Gordon has to sort out a disorganised menu, a chef who can't handle the demands of the kitchen and a badly demoralised staff before the business can become a success.
The outspoken chef visits a hotel that was one of Derby's most popular restaurants in the 1970s and 1980s. However, the establishment's glory days are long behind it and now owner Daniela Bayfield is struggling to make a profit. Gordon soon realises the problem is that the decor and menu haven't been updated in decades.
For the first time, Gordon goes abroad to the La Parra de Burriana Restaurant in Spain.
Gordon visits a market town on the Norfolk coast; King's Lynn. Where he tackles an upmarket restaurant in the rococo style.
An intimate restaurant in a prime Liverpool location is failing to attract the trendy local clientèle and has put the antiques dealer-turned-restauranteur owner approximately £100,000 in debt.
Gordon attempts to help a man transform his fish restaurant in Brighton into a success in just two weeks.
Rachel is running a struggling business in Paris. Gordon attempts to help her turn the business around.
Gordon revisits Brian and Elaine on year on to see how they are now doing with their restaurant. He finds out that they are still having problems that Brian is considering giving it all up.
Gordon revisits the Costa del Sol to see how Laurence is doing after he offered him help in a previous series. Laurence has decided to open a second restaurant and once again Gordon offers him more advise.
Gordon makes the trip to the town of Haywards Heath in Sussex to offer Scott advise with his restaurant. Gordon attempts to help him turn his business around into a thriving success.
Gordon makes the trip to Wales to help ex-boxer Mike and his wife Caron transform their restaurant called The Fish & Anchor. Currently they are losing around £1000 per week.
Gordon visits the Curry Lounge in Nottingham this week to offer advise to it's owners and turn the business around.
Gordon visits Mayfair, a restaurant that is a prime location of a busy seafront in Fuengirola, Costa del Sol. The restaurant was set up twenty-eight years ago by ex-pats, Pat and Jack. The place is stuck in a 1970s time warp. Their children, Jon and Marie are keen to be able to get the business back to how it used to be.