With Manchester up and running, Nico heads to Liverpool to what will be his biggest site yet. At the same time, he faces the huge challenge of creating his next six-dish menu. Nico’s idea is that with two restaurants only 35 miles apart he can create a hub and use staff in both locations, but the pressure is back on as Nico wants to open the Liverpool restaurant in November, which is just six weeks away.

The even bigger challenge is making sure that the new menu is ready in time. We follow this from the seed of an idea, all the way to fruition on the plate in the restaurants. The more themes that Nico creates, the harder it is to stay original and keep the customers interested.

With the Liverpool site being as big as it is, Nico makes the decision to have a bar area, thus reducing the amount of covers. He feels that if the number of covers were too high, then the quality of the food might suffer. Despite that, the Liverpool restaurant, at 103 covers, is still the largest yet.

We meet Nico’s wife, Valentina, and his two children, Vasco and Illaria. They talk about the harrowing time when Valentina was diagnosed with stage four non-Hodgkin’s lymphoma and how they thought that they would never be able to have children. Nico was at a low point but, since then, he feels he has been blessed by God.

Nico’s executive development chef, Andy, explains the process of getting the six-dish menu from idea to execution. The highs and lows come thick and fast and they are up against the clock. They aren’t just serving a plate of food, they also have to make sure the presentation is perfect! Show less