Chef drama Boiling Point to be made into BBC TV series
The BBC has announced that the feature film Boiling Point will be made into a five-part drama series.
Boiling Point, which was released in 2021, was filmed in one-shot and follows head chef Andy, played by Stephen Graham, through a ruthless evening service in a busy restaurant, switching between drama in the kitchen and front of house.
It will return to BBC One and iPlayer to tell the story of sous chef Carly, played by Vinette Robinson, as head chef of her own restaurant, six months on from where the movie left off.
Many members of the film's original cast will be taking on the same roles, including Graham and Hannah Walters as pastry chef Emily.
The series will begin filming in early 2023 in partnership with Ascendant Fox, Matriarch Productions and Made Up Productions.
Philip Barantini, co-writer and director of the movie, will be joined by co-writer James Cummings, alongside producers Bart Ruspoli and Hester Ruoff for the television series.
Ruspoli and Ruoff, executive producers for Ascendant Fox, said: "We were blown away by the worldwide success of the film and are really excited to bring Boiling Point back as a series for television. The show delves into the heart of the restaurant and hospitality industry where just about anything can happen between the starter and the main."
Walters and Graham, executive producers for Matriarch Productions, added: "To be able to explore and go on a journey with our established and new characters will be a rollercoaster of feelings and emotions, but a rollercoaster you will want to keep getting back on. Our aim is to make powerful drama which reflects social realism, raising real-life issues which have an effect on each and every one of us."
Boiling Point received four BAFTA nominations and generally positive reviews, with the Observer film critic Mark Kermode describing it as "a divine comedy barrelling towards inevitable tragedy, played out in hell's kitchen".
The film divided opinion in the hospitality sector on its release, with some chefs wary it could portrayal the industry in a negative light.
