Britain’s first rock star chef Marco Pierre White will step back into the kitchen for the first time in seven years when he takes over the reigns at TV’s most exclusive restaurant and puts a team of celebrities through their paces.

Hell’s Kitchen is back. And the first ever British chef to achieve three Michelin stars - before handing them back - is in charge.

Marco, described as the ‘Godfather of British cooking,’ will use his considerable talents to turn a group of celebrities into chefs in just two weeks.

And he is already promising to take no prisoners as he attempts to turn the famous trainees into fully fledged chefs.

Marco is sure to feel the heat as he steps back up to the serving plate and he could employ some of his old-school tactics to knock both the trainees and celebrity diners into shape. In the past his legendary temper has resulted in him throwing irritating staff into the bin and dumping customers out on the street.

His bid for perfection may have earned him three Michelin stars but how will he cope in the ultimate celebrity diner? Will the customers go hungry and who will feel the heat and be forced out of the kitchen should the trainee celebrity chefs fail to meet his exacting standards?

“I won’t be thinking of the trainees as celebrities,” says Marco. “What I’ll be looking for is talent. I want to see tears, I want to hear laughter, I want to see people fight and I want to see people learn.

“I might be the hardest person they’ll have ever met but I’ve got a heart just as big. It’s about picking people up off the floor and inspiring them to want to carry on ‘til the end.”

Head of factual entertainment Richard Cowles said: “Marco Pierre White is a kitchen legend and we are very excited to have coaxed him out of retirement and into Hell’s Kitchen.

“He is the man responsible for teaching some of the country’s greatest chefs – Gordon Ramsay and Heston Blumenthal both worked in his kitchens. Now a group of celebrities will get the chance to be taught by the original super chef.

“It’s going to be fascinating to see whether, after seven years away from the kitchen, Marco’s fiery passion still burns bright – I suspect that time hasn’t mellowed him.”