Tom and Chris are joined by one of the most talked-about artists in the UK today, Tom Grennan. He chats about getting fit during lockdown, how food poisoning has turned him off meat and his irrational fear of elbows. WORKING UNDER PRESSURE What exactly is chef’s arse? This week we learn that corn flour isn’t just for cooking as Tom recounts some of the extremely pressurised work environments he’s had to endure. GUEST - TOM GRENNAN Tom Grennan joins Chris and Tom from the sidelines of a 5-a-side pitch. He chats with the guys about life during lockdown, how much he’s looking forward to touring and his hatred of coriander. Fussy eaters Mike and Chris put their taste buds to the test when they try olives and mushrooms - will they love or loathe the new food? TOASTIES This week, Natalie in Blackpool offers up her filling suggestion. A Northern special: black pudding, brown sauce and crumbly cheese. Think you can do better? Get in touch. COCKTAILS Fro, the Head Barman at Tom’s Michelin star restaurant The Hand and Flowers, is on hand to make Charlotte a Raspberry Elderflower Spritz for her end of exams party. GET INVOLVED Are you a fussy eater or do you know a fussy eater who's up for a challenge? Have an amazing toastie filling that we should try? Have a big event you want the perfect cocktail for? Questions for Tom and Chris? Get in touch - [email protected] Follow the fun on Twitter and Instagram: https://twitter.com/ChefTomKerridge https://www.instagram.com/cheftomkerridge https://twitter.com/Chris_Stark https://www.instagram.com/chrisstark/