Million Pound Menu

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My Million Pound Menu

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Fred Sirieix oversees a battle for investment between new restaurant ideas.

Series 1

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Fred Sirieix

Matthew Hawksley

Miguel D'Oliveira

Thomas Holborow

Nuala Sheridan

Sonny Lota

Dan Hoare

Tom Askew

Ben Langley

Andy Allen

Simon Dadge

Jon Kassell

Steve Pennington

Olly Wiggins

Chris Box

Tom Jessup

Calum Thomson

Matt Chalk

Adam Mitchell

Cassie Mitchell

Ian Mulcahy

Tony Phillpott

Mark Shean

Chris Titman

James Tinsley

Joe Mccann

Beth Howson

Megan Skinner

Emma Mahil

Lloyd Rees

Samuel Lee-Redman

Jess Abrahams

Darren O'Hagan

Jamie Heard

Nat Spink

Darren Vose

Georgina Bayford

Laura Marston

Bex Hevingham

Ollie Elliott

Michael Ogden

Lucy Terrell

Mel Walden

Rob Fisher

Meredith Chambers

Karl Warner

Ben Kelly

Mark Leslie

Electric Ray

My Million Pound Menu: Series 1: Episode 3: Hollings and The Cheese Wheel

Hollings and The Cheese Wheel

Episode 3

Episode 3: Hollings and The Cheese Wheel

BBC Two - My Million Pound Menu, Series 1, Hollings and The Cheese Wheel

Fred Sirieix welcomes British chophouse classics and an Italian-inspired pasta stall.

Restaurant concepts seek investment. Fred Sirieix welcomes British chophouse classics and an Italian-inspired fresh pasta stall.

Fred Sirieix welcomes Hollings, an idea serving British chophouse classics, and The Cheese Wheel, an Italian-inspired fresh pasta stall with a cheese wheel at its heart, to Manchester. Hollings is looking for £200,000 to open in London's commuter belt. The Cheese Wheel is asking for £500,000.

Hollings is the brainchild of the ex-Hix Group head chef Ronnie Murray and ex-Hix bar manager James Randall. Both wanted to create a restaurant that would serve classic British food and drinks, with city-centre food and service, in the suburbs. On the menu - tiny tinis (mini cocktails), red leicester mac 'n' cheese with slow braised brisket and horseradish, and truffle cheese chips. Unlike most other ideas, Hollings has never traded or opened to the public. It is purely an idea on paper. Investors interested include Lydia Forte of the five-star Rocco Forte Hotels group with hotels in London, Edinburgh and across Europe, who is looking for new concepts to fit into her luxury hotels. Another interested investor is Darrel Connell, partner with IMBIBA Partnership, an investment group that specialises in backing and growing high-end bar and restaurant concepts. To date IMBIBA has backed over 100 individual F&B businesses across 16 different brands.

The Cheese Wheel was established by Graham Bradbury in 2017, after he approached Camden Market with the idea of serving fresh pasta from a cheese wheel. An ex-chef at L'Escargot in London, Graham wants The Cheese Wheel to become the next Italian-inspired restaurant chain. The signature dish is fettuccine alfredo - freshly rolled pasta, cooked to order and tossed in a giant cheese wheel of grana padano. One investor is interested in The Cheese Wheel - Jeremy Roberts, CEO of Living Ventures, a northern-based restaurant and bar group with an annual turnover in excess of £100 million.

Can these two ideas convince the investors they are worth investing in? They have got three days to prove their food, business plans and management team have what it takes.

My Million Pound Menu: Series 1

BBC Two

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12 restaurant concepts seek major investment to launch their brand.

Business series hosted by Fred Sirieix. 12 restaurant concepts seek major investment to launch their brand.

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My Million Pound Menu

Series 1

Episode 3: Hollings and The Cheese Wheel

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