Come Dine with Me: The Professionals S2E18 29 May 2024 on Channel 4
On Wednesday 29 May 2024, Channel 4 broadcasts an episode of the series Come Dine with Me: The Professionals!
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Season 2 Episode 18 Episode Summary
In this episode of “Come Dine with Me: The Professionals” on Channel 4, viewers are treated to a culinary journey through Devon, where three top-notch dining establishments showcase their gastronomic prowess. At Honky Tonk, guests can expect a delightful blend of grazing options paired with fine wines, promising a relaxed yet sophisticated dining experience.
Meanwhile, The Bear and Blacksmith offers patrons a farm-to-fork adventure, highlighting the freshest local ingredients in a rustic setting. With a focus on sustainability and quality, diners can savor the flavors of Devon’s countryside in every bite.
Lastly, Twenty Seven’s fine food takes center stage as the restaurant puts its culinary skills to the test. With high expectations and discerning palates, guests are in for a treat as they sample the chef’s innovative creations and expertly crafted dishes.
From casual grazing to farm-fresh fare to fine dining elegance, this episode of “Come Dine with Me: The Professionals” promises to showcase the diverse culinary landscape of Devon. So tune in to Channel 4 and join the culinary adventure as these top professionals vie to impress with their culinary creations.
What Time is the Episode On?
The episode of Come Dine with Me: The Professionals will be broadcast on May 29 2024 on Channel 4 at 5:00 PM.
Is the Episode New?
The episode of Come Dine with Me: The Professionals is all new!
Come Dine with Me: The Professionals Cast & Stars
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Episode Videos & Previews
Watch Come Dine with Me: The Professionals Online
Come Dine with Me: The Professionals Series Information
| In Brighton and Hove, Indian vegetarian restaurant Planet India kickstarts the week. Second hosts, Amy and Dom, hope to impress at their Southeast Asian vegan restaurant. Last to host is Botanique, where Josie showcases her huge love of vegetables. |
