Ravneet Gill's Chop House

Ravneet and Mattie gear up to open their unique take on a traditional chop house. They test a pork and mash recipe and a unique Black Forest gateau.

With two months to launch, Ravneet and Mattie are £70k over budget! They test fish and chips with salad, and Ravneet makes her mum's chicken pulao.

Aiming for the perfect lunch menu, Ravneet bakes Tottenham cake, discovers a mouthwatering chocolate tart, and Mattie makes glazed ham.

With the restaurant sign up, Mattie cooks his mum's pasta, Ravneet makes trifle, and they source suppliers. But will her trifle pass the mum test.

The renovation is behind schedule. Ravneet cooks steak and ale pie, Mattie tries out lamb chops, and Ravneet visits Cornwall for the perfect eggs.

With twelve days until opening night, Ravneet whips up vol-au-vents and bread while Mattie crafts gluten-free ratatouille. Their dream is almost real.

Ravneet makes rum baba and seafood cocktails but also escapes the building site chaos for Cornwall in search of fresh air and a fresh fish supplier.

With crockery and lamps unpacked, Ravneet perfects raspberry soufflé while Mattie fires up the grill for burgers in their new kitchen.

Five days to launch and the menu is still being tested. With only one oven, Ravneet and Mattie host a vibrant street tasting for locals.

After four months of hard work, launch night is finally here. Guests are treated to canapés and cheese pie, but will the foodies and family approve.