Ep 4. Trap Kitchen and Greedy Khao

In episode 4 of Million Pound Menu season 1, viewers are introduced to two new restaurant concepts: Trap Kitchen and Greedy Khao.

First up is Trap Kitchen, a food truck business that specializes in homestyle cooking with a gourmet twist. The owners, Malachi "Spankihanas" Jenkins and Roberto "News" Smith, come from South Central Los Angeles and have brought their unique flavors to London. They draw inspiration from their upbringing and use locally sourced ingredients to create dishes like ribs and mac 'n' cheese with a truffle-infused twist.

Next, viewers meet Greedy Khao, which is a Thai street food concept owned by former banker Lizzy King. She quit her high-paying job to pursue her passion for cooking and travel, and it has led her to create a menu with flavors from all over Thailand. Her stand-out dish is the massive "Geang Massaman" curry, which is served over a kilogram of fluffy jasmine rice.

In this episode, both concepts have the opportunity to pitch their ideas to a panel of investors, who will decide whether or not to invest £1 million in their businesses. The investors include food critic Jay Rayner, restaurant owner Atul Kochhar, and venture capitalist Michael Aldrich.

The show follows both teams as they prepare to present their businesses to the investors. This includes setting up their stands, perfecting their dishes, and strategizing how to convince the investors to choose them.

During the presentation, both teams are given feedback on their businesses as well as questions about their finances and growth plans. The investors must decide which team, if any, they want to invest in.

Throughout the episode, viewers also get a glimpse of the pressure and stress that comes with running a food business. From long hours to unexpected challenges, both Trap Kitchen and Greedy Khao must prove that they have what it takes to succeed in one of the world's most competitive food markets.

Without giving away any spoilers, episode 4 of Million Pound Menu season 1 is a thrilling ride for any foodie or entrepreneur. It showcases the highs and lows of starting a food business and provides insight into what it takes to succeed in a highly competitive industry.