‘Gordon Ramsay’s Food Stars’ Renewed By Fox; Season 2 To Film In UK

EXCLUSIVE: Fox is firing up another season of Gordon Ramsay’s Food Stars and is moving filming from California to the UK in order that the host can explore new territories.

The Apprentice-style series from the chef’s Studio Ramsay Global will continue to feature U.S. contestants but this time be filmed across Ramsay’s native Britain. The show originated in the UK on the BBC but that version was axed last year after two series. An Australian version is due to launch shortly on Network Nine.

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Food Stars sees food and beverage industry professionals put through a multitude of challenges designed to showcase their skills, as Ramsay searches for the next great culinary entrepreneur. Each week, one person gets eliminated, and the winner is eventually handed a hefty angel investment.

Season 1 of the format averaged 3.3 million multiplatform viewers, according to Fox, and was last summer’s number one show among adults aged 18 to 49. It was won by a chemist, Chris Kanik, who created the world’s first printed beverage. Other contestants included the founder of Malibu’s Pizza Girl and creator of Fat Milk.

The recommission is the latest Ramsay franchise to establish itself via his wide-ranging deal with Fox. He also fronts and produces Next Level Chef, Hell’s Kitchen, MasterChef, MasterChef Junior and Kitchen Nightmares.

Ramsay said: “America is full of incredible food and drink entrepreneurs and I can’t wait to see the talent and ingenuity that we discover.”

Fox Unscripted Programming President Allison Wallach added: “Simply put, Gordon Ramsay has the golden touch in connecting with viewers and contestants across his impressive slate of shows.”

Fox execs have been in London this week selling their wares at the London TV Screenings. Last week, we revealed that Fox had ordered a presentation for a version of iconic British multi-cam comedy The Kumars at No. 42.

Ramsay serves as an executive producer on Food Stars. Deborah Sargeant is showrunner and EP.

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