This week, Dan and Rich get a little deeper behind the pass. From the kitchen tasks they could prep blindfolded, to the people they’d cook for one last time — this one hits a bit harder. There’s emotion, honesty, and a few near-tears as they open up about the chefs who influenced them, the ego that comes with the job, and when you actually feel ready in a kitchen.

Rich finds out he’s been Dan’s influence all along, and they both get hit with a reminder of why food really matters.

Still full of laughs, banter, and blunt truth — it’s everything you love about the show, with a bit more heart on the plate.

This week, Rich swaps chef whites for warehouse boots. We clash old school vs new gen kitchen mentality, debate whether food is art or ego, and dive into the age-old question: should recipes be freely shared or fiercely guarded? All that, plus laughs, flames, and deep chef chat — only on Behind the Pass.

Dan and Rich serve up a raw slice of kitchen truth—spotlighting the unsung heroes behind the pass, digging into the legacy of foie gras, and unpacking the fallout of Brexit on the industry. From classic dishes to sourcing struggles, it's a brutally honest chat about food, pride, and pressure in UK kitchens. Grab a knife and a pint—this one hits deep.