Ellen E Jones and Mark Kermode discuss how restaurants are portrayed throughout cinema and the small screen, from Big Night to Ratatouille.

Mark is joined by film and TV journalist Roxana Hadadi to discuss an overview of the best depictions of restaurants on the silver screen and to define which ingredients make for a good restaurant movie.

And Ellen talks to Philip Barantini, the director of one-take restaurant film Boiling Point, about how his experience as a head chef has made him the director he is today. Ellen also speaks to restaurant critic Jimi Famurewa about how and why restaurants are the perfect setting for TV and film.

This week’s viewing note is courtesy of food critic and broadcaster Jay Rayner.

Producer: Hester Cant