Running a restaurant is hard. Long hours, tight margins and constant stress. In this week's programme Rumella Dasgupta travels to Edinburgh, Scotland, to meet Lisa He and her mum Sophie. Lisa has just put her life and acting career on hold, to try and help her mum save the family's restaurant, the China Star. A video she made documenting her attempt has gone viral, with more than fifteen million views.

But is a viral video going to be enough to turn a failing business into a success? Lisa's got to fix the sprawling menu, digitise the paper ordering system and cut costs.

Lisa and Rumella meet restaurant turnaround expert David Hopkins from the Fifteen Group in Canada, who's on hand to give advice and to explain why restaurants are such difficult businesses to run.

Meanwhile the Mand family in Sydney Australia know only too well what Lisa and Sophie are going through. Last year, son Bhav documented his fight to save his dad's failing restaurant. So how's it doing now?

And, in such a difficult industry, when is the right time to walk away? Rumella hears from Carleigh Bond, who made the tough decision to close her vegan fast-food restaurant Forked Up in October 2025.

Producers: Lexy O'Connor and Beatrice Pickup.

Sound Engineer: Andrew Mills

Image description: Lisa He and mum Sophie in their restaurant, The China Star. Lisa is looking at mum and smiling. (Credit: BBC)

Food tours are becoming one of the fastest-growing parts of the travel industry, with tourists increasingly choosing to explore cities and cultures through what they eat.

In this episode, Ruth Alexander explores the global rise of guided food experiences and the people building businesses around them.

In Manchester, food tour guide Julia Fairburn takes Ruth through some of the city’s best-known food spots, explaining how successful tours combine local history, storytelling and carefully paced eating experiences designed to leave visitors with lasting memories.

Eric Wolf, founder and executive director of the World Food Travel Association in Valencia, Spain, explains how food tourism has expanded worldwide into a multi-billion-dollar industry, as travellers increasingly seek authentic and immersive culinary experiences.

We also hear from Judith von Prockel, who began creating holidays centred around food experiences more than two decades ago, long before culinary tourism became mainstream. She reflects on how attitudes towards food travel have changed and why people are increasingly planning trips around what they want to eat.

And in Malaysia, Pauline Lee from Simply Enak describes the work involved in creating memorable food tours in a growing and increasingly competitive market, where guides must balance logistics, hospitality and cultural storytelling alongside the food itself.

From hidden local gems to global tourism trends, we explore why food tours have become big business — and what travellers are really looking for when they book them.

If you’d like to get in touch with the programme, please email: [email protected]

Producer: Izzy Greenfield Sound engineer: Andy Mills Picture: Simple Enak

Making cocktails isn't just about flair - bottles spinning through the air as the bartender puts on a show. It's about precision, perfectionism and people skills.

Ruth Alexander meets three world-class bartenders to hear stories about their most glamorous customers, the dangerous ones, and what it takes to make the perfect drink.

Hear about the highs and lows; from the glamour of working on a movie set to the what happens when customers turn nasty. What's it like to make this challenging job your career?

Plus of course: how to make the perfect martini! (The answer might surprise you!)

Producers: Lexy O'Connor and Izzy Greenfield Sound Engineer: Andrew Mills

Image description:

Meal prepping is supposed to save us time, money and stress. It is a huge trend on social media, but how can we make it work in our own real, messy lives?

Ruth Alexander meets Hannah, a busy working mum who wants help to make meal times easier, quicker and more varied. Could batch cooking be the answer?

On hand to offer advice and inspiration are Jess Rice from the US website Budget Bytes and Kevin Curry, who has around two million followers across his Fit Men Cook social media accounts.

And if you have ever wondered whether those leftovers are safe to eat, or how long you should leave hot food cooling on the kitchen counter before you freeze it, there is advice from Natalie Stanton, who trains chefs in food safety.

If you would like to get in touch with The Food Chain team, please email [email protected]

Producer: Lexy O'Connor

Sound engineer: Hal Haines

(Image: A food container with chicken and vegetables being opened by a woman's hands. Credit: Getty Images)