Earlier this year, chef Heston Blumenthal took on a challenge as he tried to breathe some culinary life back into Little Chef, one of the most familiar, but troubled, food brands across the water in Britain. Little Chef gave him a budget of £350,000 and six months to come up with a new menu and design to help put the old-fashioned chain of roadside restaurants back on the map. It was a massive clash of cultures. Could this three Michelin-starred chef forget fine dining and get to grips with what ordinary people want to eat at a roadside stop-off? After months of hard work, walk outs and a fair share of ups and downs, Heston finally succeeded and transformed one trial restaurant, at Popham Services in Hampshire. If the public liked the new restaurant and profits improved, Little Chef promised to roll out Heston's vision across the country. They also promised that Heston's menu wouldn't be changed without consultation. Six months after the critically acclaimed opening of the Popham branch, Heston is back to find out if the restaurant he transformed is still up to scratch, whether profits are up, and, if so, whether Little Chef is planning to roll out his concept as a model for other restaurants. Things get off to a bad start when Heston is denied access to the kitchen by the regional manager.