Ramsay's Best Restaurant

In the 2nd episode, after sifting through over 12,000 nominations, Gordon presents his two finest Indian restaurants, Bradford's Prashad and The Brilliant. Prashad is a family affair. The restaurant is run by Bobby and his wife Minal, who is the head chef, while Bobby's mother Kaushy was responsible for training Minal and now helps in the kitchen. Prashad was originally run by Bobby's mother Kaushy. She learned to cook as a girl in India, helping her landowner grandmother prepare feasts for the farm workers. When her daughter-in-law, Minal, arrived from India after marrying Bobby, Kushay encouraged her to start cooking as a way of finding her feet in a new country. The Brilliant Restaurant is a family-run Southall institution. The Brilliant is headed by owner, Gulu, whose son and daughter work for him in the restaurant. The restaurant was set up by brothers Gulu & Kewal Anand, who came to Britain in 1972 from Nairobi, where they ran a successful restaurant called Brilliant.

Gordon presents his two best Chinese restaurants, Kai, based in London's Mayfair, and Yu & You, a family-run outfit in Blackburn, and puts them through a series of gruelling tests.

After sifting through over 12,000 nominations made by the public, Gordon presents his two finest local British restaurants, The West House in Biddenden, Kent and The Milestone in Sheffield.

Gordon presents his two finest local Thai restaurants, Nahm Jim, a Thai outlet in Scotland and London's Mango Tree. Sparks fly and tempers fray as the chefs bid to be best of the best.

At La Garrigue in Edinburgh and Winteringham Fields battle it out this week to be named the best French restaurant and gain a place in the next round of the competition.

Hammersmith restaurant Azou and Moroccan-themed establishment Momo in the heart of London's West End battle it out this week to be named Britian's best African themed restaurant and gain a place in the next round of the competition.

Gordon Ramsay highlights Spanish restaurants, pitting the Hart brothers' Fino in Fitzrovia, central London, against Notting Hill's El Pirata Detapas, which can serve up to 600 dishes in one service. The fare on offer includes squid wrapped in pancetta, stuffed courgette flowers and Iberian pork cheeks with foie gras. The first four semi-finalists also face further scrutiny as the chef sends in his secret collaborators to assess the dining experiences they provide, before making a personal appearance with chef Angela Hartnett and critic Simon Davis.

| British, French, Indian and North African restaurants take part in the semi-finals, which sees them enter a sudden-death secret dining competition. The successful competitors then progress through to the last round of the contest, in which they go head to head with the winners of last week's heat. The challenge is to cater for a party of more than 30 guests at Gordon Ramsay's Petrus in London's Knightsbridge, with one service receiving this year's accolade. Last in the series.