1
00:00:02,000 --> 00:00:04,720
Tabla two, let's go.
Take three restaurants...

2
00:00:04,760 --> 00:00:06,000
ALL: Cheers!

3
00:00:06,040 --> 00:00:07,920
..with years of professional
experience...

4
00:00:07,960 --> 00:00:10,320
Are they all the same?
Um... They'd better be.

5
00:00:10,360 --> 00:00:11,920
..ask each to cook three courses...

6
00:00:11,960 --> 00:00:13,720
Service, let's go. Let's go.

7
00:00:13,760 --> 00:00:16,400
..and get them to score in secret.

8
00:00:17,760 --> 00:00:20,200
On today's show, curious
chemistry...

9
00:00:20,240 --> 00:00:21,680
We're bestest friends.

10
00:00:21,720 --> 00:00:24,920
Has there been an accident?
Friends that have, you know...?

11
00:00:24,960 --> 00:00:27,560
I got the sense that they had
had history. History, yeah.

12
00:00:27,600 --> 00:00:28,800
..kitchen friction...

13
00:00:28,840 --> 00:00:30,040
You want me to give you a hand?

14
00:00:30,080 --> 00:00:32,120
You're up here doing absolutely
nothing, right?

15
00:00:32,160 --> 00:00:33,360
Go downstairs, please.

16
00:00:33,400 --> 00:00:37,480
Bless Lisa, she was hiding a million
things on her shoulder.

17
00:00:37,520 --> 00:00:39,120
..and controversial custard.

18
00:00:39,160 --> 00:00:41,280
It is a vegan custard.
But then it's not a custard.

19
00:00:41,320 --> 00:00:42,640
Did you like it? No.

20
00:00:42,680 --> 00:00:45,280
Things were getting higher
and higher and higher.

21
00:00:45,320 --> 00:00:48,360
..as they battle to bag
a £1,000 prize.

22
00:00:48,400 --> 00:00:51,800
It was cool for Halifax.
Sorry, Halifax people.

23
00:00:57,320 --> 00:00:59,800
Today's professional competition is
in Yorkshire,

24
00:00:59,840 --> 00:01:04,520
where Wallace and Gromit raised
the profile of Wensleydale cheese,

25
00:01:04,560 --> 00:01:08,040
and one couple hoping to be
the greatest this week

26
00:01:08,080 --> 00:01:10,080
are tonight's hosts Ben and Jo,

27
00:01:10,120 --> 00:01:12,240
chef and manager of the Barn in
Huddersfield,

28
00:01:12,280 --> 00:01:15,480
which serves an eclectic range
of posh nosh.

29
00:01:15,520 --> 00:01:18,640
Oi, private land here, mate. Do one.

30
00:01:18,680 --> 00:01:20,680
That's a warm welcome.

31
00:01:20,720 --> 00:01:24,600
The restaurant itself is very much
Ben's personality. Very much so.

32
00:01:24,640 --> 00:01:27,520
It's a bit on the cheeky side.
When it comes to the food,

33
00:01:27,560 --> 00:01:29,760
the food's as serious as it can be.

34
00:01:31,160 --> 00:01:33,440
Sea bass steak, please, table two.

35
00:01:33,480 --> 00:01:35,600
We both cook,
we both do front of house.

36
00:01:35,640 --> 00:01:37,440
The plates are quite warm.

37
00:01:37,480 --> 00:01:40,000
Normally, in restaurants,
front of house and kitchen...

38
00:01:40,040 --> 00:01:42,640
Hate each other. Yeah, it's a scrap
to the death.

39
00:01:42,680 --> 00:01:44,680
Out kitchen. Out, out, out.

40
00:01:44,720 --> 00:01:47,400
You guys look pretty cosy, though.
You an item?

41
00:01:47,440 --> 00:01:49,440
No, we're not a couple.
We're best friends.

42
00:01:49,480 --> 00:01:50,640
We've been mates for years.

43
00:01:50,680 --> 00:01:53,360
I think I've asked Jo to marry me
twice on drunken nights.

44
00:01:53,400 --> 00:01:54,680
Hopefully if we win that money,

45
00:01:54,720 --> 00:01:58,040
I've said my half's going towards
the wedding, yeah.

46
00:01:58,080 --> 00:02:00,880
That's your future sorted.
What's the plan for tonight?

47
00:02:00,920 --> 00:02:03,120
Very much romantic food.

48
00:02:03,160 --> 00:02:05,160
I like to sense a bit of love
on a plate.

49
00:02:05,200 --> 00:02:07,280
I just got Barry White in
my head then.

50
00:02:07,320 --> 00:02:09,960
You've got Barry White in your
head? Yeah.

51
00:02:11,680 --> 00:02:12,960
First up, dessert...

52
00:02:17,120 --> 00:02:18,760
A custard's a custard,

53
00:02:18,800 --> 00:02:21,560
and anglaise is something completely
different anyway.

54
00:02:22,840 --> 00:02:24,160
Did I miss something?

55
00:02:24,200 --> 00:02:26,760
I can just see which way
the night's going to go already.

56
00:02:26,800 --> 00:02:28,720
Meet our next restaurateurs...

57
00:02:28,760 --> 00:02:31,400
Least favourite job is polishing
all these bottles. I know.

58
00:02:31,440 --> 00:02:33,440
.chef Brian and front of house Lisa,

59
00:02:33,480 --> 00:02:39,160
long-term partners and owners of
street food bistro Disco Kitchen.

60
00:02:41,320 --> 00:02:43,080
Disco Kitchen is an eclectic mix

61
00:02:43,120 --> 00:02:46,680
of different gastronomies from
different locations in the world.

62
00:02:46,720 --> 00:02:48,720
Brian, how long is this pizza
going to be?

63
00:02:48,760 --> 00:02:50,640
That'll be about
a couple of minutes, Lise.

64
00:02:50,680 --> 00:02:54,560
I would definitely say that
I'm Brian's long-suffering partner.

65
00:02:54,600 --> 00:02:57,400
Right in the middle of the window.
No. Right, just... No.

66
00:02:57,440 --> 00:02:58,880
I am demanding.

67
00:02:58,920 --> 00:03:01,520
I am borderline obsessive.

68
00:03:01,560 --> 00:03:05,240
If I put it here...
That looks absolutely horrendous.

69
00:03:05,280 --> 00:03:08,520
We do argue
because I've moved a chair

70
00:03:08,560 --> 00:03:10,760
or because I've moved a table or...
Because it matters.

71
00:03:10,800 --> 00:03:12,280
That matters. Yeah.

72
00:03:12,320 --> 00:03:13,400
OK.

73
00:03:13,440 --> 00:03:15,520
Been a while, hasn't it, since you
ordered them.

74
00:03:15,560 --> 00:03:17,120
And what's the winning philosophy?

75
00:03:17,160 --> 00:03:20,000
Always make sure that you are
the best that you can be today

76
00:03:20,040 --> 00:03:22,120
because tomorrow's another day.
It's exhausting,

77
00:03:22,160 --> 00:03:25,480
It's exhausting being with him,
being around him.

78
00:03:25,520 --> 00:03:28,880
In the kitchen, the hosts are
whipping up their fancy custard.

79
00:03:28,920 --> 00:03:31,680
Vanilla pods are really expensive
at the moment, aren't they?

80
00:03:31,720 --> 00:03:33,520
They'll be selling on
the black market.

81
00:03:33,560 --> 00:03:36,000
"Give us a fiver! Give us a fiver
for your pods, love."

82
00:03:36,040 --> 00:03:39,600
Yeah, all right, whack them in the
milk before anyone sees.

83
00:03:39,640 --> 00:03:43,720
He heats through before straining
into an egg yolk and sugar mix...

84
00:03:43,760 --> 00:03:44,960
Phwoar.

85
00:03:45,000 --> 00:03:47,040
..then returns to the hob.

86
00:03:47,080 --> 00:03:50,680
Custard anglaise as well,
not just custard.

87
00:03:50,720 --> 00:03:52,360
Fancy custard.

88
00:03:52,400 --> 00:03:55,840
Meet our final professionals of
the week, chef and owner Simon...

89
00:03:55,880 --> 00:03:58,360
I know it needs
to be another crumpet.

90
00:03:58,400 --> 00:04:01,560
..and his front of house manager
Sakina... Here we go.

91
00:04:01,600 --> 00:04:05,000
..who run Scandi-inspired
restaurant FINT.

92
00:04:05,040 --> 00:04:07,480
We like a nice Nordic,
Scandinavian feel.

93
00:04:07,520 --> 00:04:09,600
The food is a little bit fancy,
you know,

94
00:04:09,640 --> 00:04:11,280
and it's fancier than the norm.

95
00:04:11,320 --> 00:04:13,000
That's your pain perdu with banana.

96
00:04:13,040 --> 00:04:14,720
Although we're not
a vegan restaurant,

97
00:04:14,760 --> 00:04:16,600
the menu is always designed
around the idea of

98
00:04:16,640 --> 00:04:18,320
making sure that people
are able to come in

99
00:04:18,360 --> 00:04:20,640
and just order something
without having to worry about,

100
00:04:20,680 --> 00:04:22,600
if that dish is going to kill me.
Exactly.

101
00:04:22,640 --> 00:04:26,240
Seems sensible. And I'm sensing a
strictly working relationship here?

102
00:04:26,280 --> 00:04:28,520
We're not a couple. We're not a
couple! We're not a couple.

103
00:04:28,560 --> 00:04:31,240
It's a working relationship.
I mean, you are lovely, Simon.

104
00:04:31,280 --> 00:04:33,680
So are you.
Both of us are otherwise inclined.

105
00:04:33,720 --> 00:04:35,720
I wouldn't have a chance,
I'm not pretty enough.

106
00:04:35,760 --> 00:04:37,760
Don't be so hard on yourself.

107
00:04:37,800 --> 00:04:40,480
In the kitchen, the roly-poly is
in full swing.

108
00:04:40,520 --> 00:04:45,320
Ben flattens his suet pastry before
adding his key ingredient.

109
00:04:45,360 --> 00:04:47,200
# We're jamming, we're jamming

110
00:04:47,240 --> 00:04:50,640
# We're jamming
Hope you like jamming too... #

111
00:04:50,680 --> 00:04:53,560
Nice rolling.
Bob Marley would be proud.

112
00:04:53,600 --> 00:04:56,240
So wrap it in this, so it steams it,

113
00:04:56,280 --> 00:04:59,160
keeps all the air inside.
That keeps it nice and moist.

114
00:04:59,200 --> 00:05:01,000
And it's into the oven.

115
00:05:01,040 --> 00:05:03,200
£1,000, baby.

116
00:05:03,240 --> 00:05:05,280
Onto the main...

117
00:05:10,040 --> 00:05:14,040
I would probably want to be asked
how I want my steak cooked.

118
00:05:14,080 --> 00:05:15,600
Well, my cuisson...

119
00:05:15,640 --> 00:05:16,840
Pardon?

120
00:05:16,880 --> 00:05:20,200
The way I prefer my piece of rump
to be cooked.

121
00:05:20,240 --> 00:05:22,200
Is what? Cuisson.

122
00:05:22,240 --> 00:05:24,720
The different variations of...

123
00:05:24,760 --> 00:05:26,480
He's just showing off, isn't he?

124
00:05:26,520 --> 00:05:28,040
So cooking steaks to order?

125
00:05:28,080 --> 00:05:30,040
Tonight, I'm going to be really
stubborn

126
00:05:30,080 --> 00:05:31,920
and telling them I'm cooking
the steaks

127
00:05:31,960 --> 00:05:34,680
how I would like them to be cooked.
I'm going to be cooking them pink.

128
00:05:34,720 --> 00:05:36,520
It will be the best thing
they've ever had.

129
00:05:36,560 --> 00:05:38,240
If you say so!

130
00:05:38,280 --> 00:05:41,320
Ben sears the steaks before
leaving to rest.

131
00:05:41,360 --> 00:05:43,400
He'll cook them in
the oven before serving.

132
00:05:43,440 --> 00:05:47,080
So when I kiss a woman,
I like to kiss them low and slow.

133
00:05:47,120 --> 00:05:49,760
That's how we're
going to cook our steaks tonight.

134
00:05:49,800 --> 00:05:51,720
Right... Onto the pepper sauce.

135
00:05:51,760 --> 00:05:53,240
To fried shallots and garlic

136
00:05:53,280 --> 00:05:55,280
he adds white wine
and cooking brandy.

137
00:05:55,320 --> 00:05:58,320
Do you know what? I hope that
peppercorn sauce is spicy enough.

138
00:05:58,360 --> 00:06:00,160
It's certainly full of peppercorns.

139
00:06:00,200 --> 00:06:02,360
We've got green peppercorns,
very flavoursome.

140
00:06:02,400 --> 00:06:04,560
You've got your traditional
black peppercorns.

141
00:06:04,600 --> 00:06:06,760
I'm going to put some pink
peppercorns in there.

142
00:06:06,800 --> 00:06:10,280
They tend to be more floral,
but it's smelling beautiful,

143
00:06:10,320 --> 00:06:12,200
like that aftershave you buy
in the pound shops.

144
00:06:12,240 --> 00:06:14,680
Classy! To finish, plenty of cream

145
00:06:14,720 --> 00:06:17,520
and some gravy browning for colour.

146
00:06:17,560 --> 00:06:19,480
How's it taste? Every time.

147
00:06:19,520 --> 00:06:21,720
That worked. Yeah.

148
00:06:21,760 --> 00:06:24,280
Great. They'll serve
with Hasselback potatoes

149
00:06:24,320 --> 00:06:27,440
and carrots later.
Finally the starter...

150
00:06:32,480 --> 00:06:34,200
Why grumpy?

151
00:06:34,240 --> 00:06:36,520
What's going to be grumpy about
the thermidor sauce?

152
00:06:36,560 --> 00:06:38,000
Over to you, Ben.

153
00:06:38,040 --> 00:06:40,880
This is my famous thermidor sauce,
made with dill,

154
00:06:40,920 --> 00:06:44,640
a beautiful herb. However,
it's a pain in the butt to prepare

155
00:06:44,680 --> 00:06:47,920
and when I'm having to do stuff
I don't want to do, I get grumpy.

156
00:06:47,960 --> 00:06:49,160
Don't we all.

157
00:06:49,200 --> 00:06:51,360
He adds the chopped dill
to fried shallots,

158
00:06:51,400 --> 00:06:53,840
along with cooking brandy,
wine and cream,

159
00:06:53,880 --> 00:06:56,800
a bit of mustard,
more dill and it's done.

160
00:06:56,840 --> 00:06:58,360
Look at that.

161
00:06:58,400 --> 00:07:00,160
Thermidor sauce.

162
00:07:00,200 --> 00:07:01,640
Onto the scallops.

163
00:07:01,680 --> 00:07:03,680
I love scallops,
I love thermidor sauce.

164
00:07:03,720 --> 00:07:05,280
Together, yeah, sounds delicious.

165
00:07:05,320 --> 00:07:07,000
Oh, fishmonger's arrived.

166
00:07:07,040 --> 00:07:09,520
Morning, Ben, you all right?
What you got for us today?

167
00:07:09,560 --> 00:07:11,400
Large hand-dived king scallops.

168
00:07:11,440 --> 00:07:13,840
Yeah, I tell you what,
that's the winning dish right there.

169
00:07:13,880 --> 00:07:16,560
That scallop there alone is
worth £1,000.

170
00:07:16,600 --> 00:07:18,520
That'll be 50 grand, then,
please, Ben.

171
00:07:18,560 --> 00:07:20,880
We'll see you next week.
Yeah, good luck. Take care.

172
00:07:20,920 --> 00:07:23,160
In the kitchen,
they clean up their shellfish.

173
00:07:23,200 --> 00:07:25,760
Looking at the size of these,
we're probably going to serve one

174
00:07:25,800 --> 00:07:27,720
and then we're going to sell
the rest of them on

175
00:07:27,760 --> 00:07:30,320
the black market to our chefs
to make some more money.

176
00:07:30,360 --> 00:07:33,080
They'll fry the scallops before
serving so, for now,

177
00:07:33,120 --> 00:07:34,640
that's the food prep done.

178
00:07:34,680 --> 00:07:37,320
Prep's gone really well.
Can't wait to meet our guests.

179
00:07:37,360 --> 00:07:39,440
Let's get the show on the road, Jo.
Yeah. Let's go.

180
00:07:39,480 --> 00:07:41,120
Thoughts about the venue, guys?

181
00:07:41,160 --> 00:07:43,920
Bit pubby.
Like a country gastropub.

182
00:07:43,960 --> 00:07:46,840
It's not a pub. It could be a...pub?

183
00:07:46,880 --> 00:07:48,240
It's not a pub.

184
00:07:48,280 --> 00:07:49,440
I think it's a pub.

185
00:07:49,480 --> 00:07:51,760
It's not. And after a quick change,

186
00:07:51,800 --> 00:07:54,440
they're ready to welcome their
first guests,

187
00:07:54,480 --> 00:07:57,760
chef Simon
and front of house manager Sakina.

188
00:07:57,800 --> 00:07:59,840
That's a bit weird. Oh...

189
00:07:59,880 --> 00:08:02,160
THEY LAUGH

190
00:08:02,200 --> 00:08:04,880
Hi. Hello. Hello! How are you doing?
Are you all right?

191
00:08:04,920 --> 00:08:07,720
Hi, I'm Ben. Hello, I'm Sakina,
pleasure to meet you.

192
00:08:07,760 --> 00:08:10,000
Pleased to meet you too. I'm Jo.

193
00:08:10,040 --> 00:08:12,400
Jo? Lovely to meet you. Simon.
Pleased to meet you, Simon.

194
00:08:12,440 --> 00:08:14,960
This is called a Breaking Blue.

195
00:08:15,000 --> 00:08:17,880
I've always been about pink
and blue with my colours,

196
00:08:17,920 --> 00:08:19,880
so you've got it there in a dish.

197
00:08:19,920 --> 00:08:22,760
Next in,
chef Brian and partner Lisa.

198
00:08:22,800 --> 00:08:23,880
Looks lovely.

199
00:08:23,920 --> 00:08:25,720
Not sure Brian agrees.

200
00:08:25,760 --> 00:08:27,280
LISA: Hi.

201
00:08:27,320 --> 00:08:28,480
Hi, I'm Jo.

202
00:08:28,520 --> 00:08:29,400
I'm Lisa.

203
00:08:29,440 --> 00:08:30,560
Welcome to the Barn. Brian.

204
00:08:30,600 --> 00:08:33,240
Hi, Brian, I'm Ben. Nice to meet
you. Nice to meet you too.

205
00:08:33,280 --> 00:08:35,320
Come on through.
This is called a Breaking Blue.

206
00:08:35,360 --> 00:08:37,680
So what's in it? Tequila?
So, it's a mezcal tequila,

207
00:08:37,720 --> 00:08:40,760
very smoky. Mm-hm.
Yeah? And it's got blue CARACO.

208
00:08:40,800 --> 00:08:41,920
I'm sorry?

209
00:08:41,960 --> 00:08:43,880
Is that how you pronounce it?
Curacao.

210
00:08:43,920 --> 00:08:46,200
Caraco. I call it caraco, yeah.
Oh...

211
00:08:46,240 --> 00:08:48,840
Now, we're not going to have a fight
about caraco, are we, really?

212
00:08:48,880 --> 00:08:50,880
It's curacao, isn't it, Lisa?

213
00:08:50,920 --> 00:08:52,000
C-Cakayo?

214
00:08:52,040 --> 00:08:53,480
Oh, dear.

215
00:08:53,520 --> 00:08:55,040
ALL: Cheers!

216
00:08:55,080 --> 00:08:56,680
Thank you!

217
00:08:56,720 --> 00:08:59,080
ALL LAUGH

218
00:08:59,120 --> 00:09:01,160
Coming up - foodie footwear...

219
00:09:01,200 --> 00:09:03,400
Would you not normally ask for
the cooking of the meat?

220
00:09:03,440 --> 00:09:05,560
If you order your steak more than
medium well,

221
00:09:05,600 --> 00:09:07,480
I will bring you
my trainer instead.

222
00:09:07,520 --> 00:09:09,080
..and noble name-dropping.

223
00:09:09,120 --> 00:09:11,000
I've cooked dinner
for Princess Diana,

224
00:09:11,040 --> 00:09:14,200
the Queen, and it just becomes
white noise.

225
00:09:14,240 --> 00:09:15,680
Ridiculous, that he just did that.

226
00:09:15,720 --> 00:09:17,480
"Just Princess Di and the Queen."

227
00:09:17,520 --> 00:09:20,320
He's got a little bit more ego
and a bit more to prove.

228
00:09:26,320 --> 00:09:29,640
It's night one of our professionals'
competition in Yorkshire...

229
00:09:29,680 --> 00:09:31,360
ALL: Cheers.

230
00:09:31,400 --> 00:09:33,760
..where three restaurant owners are
competing to throw

231
00:09:33,800 --> 00:09:36,520
the best dinner party,
and tonight, at the Barn,

232
00:09:36,560 --> 00:09:39,200
chef Ben and front of house Jo
are hoping

233
00:09:39,240 --> 00:09:43,000
to impress their guests
and bag the £1,000 prize.

234
00:09:43,040 --> 00:09:45,800
While Ben gets to work on
the starter...

235
00:09:45,840 --> 00:09:48,400
I've never seen scallops so big.

236
00:09:48,440 --> 00:09:50,520
..the others are taking their seats.

237
00:09:50,560 --> 00:09:53,200
It's very pink.
Who's in charge of the decor?

238
00:09:53,240 --> 00:09:56,000
So this is entirely
Ben's personality.

239
00:09:56,040 --> 00:09:58,720
His house is the same - pink and
purple are his favourite colours.

240
00:09:58,760 --> 00:10:00,200
Lots of character,

241
00:10:00,240 --> 00:10:02,800
lots of identity,
lots of personality.

242
00:10:02,840 --> 00:10:05,680
So these scallops are
so huge that they're just

243
00:10:05,720 --> 00:10:07,680
going to take a little bit longer
than normal.

244
00:10:07,720 --> 00:10:09,720
Yeah, no worries! Yeah, no problem.

245
00:10:09,760 --> 00:10:13,280
He ladles out the thermidor sauce,
then on go the scallops.

246
00:10:13,320 --> 00:10:14,760
BELL RINGS

247
00:10:14,800 --> 00:10:17,640
Let's be going.

248
00:10:17,680 --> 00:10:18,880
Et voila.

249
00:10:18,920 --> 00:10:22,720
King scallops with
grumpy thermidor sauce.

250
00:10:24,680 --> 00:10:27,440
Why did you decide to put
a thermidor sauce with a scallop?

251
00:10:27,480 --> 00:10:30,080
I mean, everyone just cops out
and does a pea and mint puree.

252
00:10:30,120 --> 00:10:31,960
We thought we'd do something
different here.

253
00:10:32,000 --> 00:10:34,680
The colours are really nice. Exactly
and so, for me, as you can see,

254
00:10:34,720 --> 00:10:36,200
everywhere it's all about colour.

255
00:10:36,240 --> 00:10:38,960
As I've got further into the dish,
I'm enjoying it more.

256
00:10:39,000 --> 00:10:41,720
Thank you. Yeah. The flavours are
really, really subtle.

257
00:10:41,760 --> 00:10:43,240
Those scallops were incredible.

258
00:10:43,280 --> 00:10:46,080
Wherever they got those from!
They were really lovely. They were.

259
00:10:46,120 --> 00:10:51,360
It was well done with skill, with
love and it was tasty. Yeah, it was.

260
00:10:51,400 --> 00:10:53,240
What's the grumpy bit, then?

261
00:10:53,280 --> 00:10:55,360
My ex-girlfriend used
to call me Grumpy Doughnut

262
00:10:55,400 --> 00:10:57,520
and then my customers call
me Grumpy. They'll ring up

263
00:10:57,560 --> 00:11:00,320
and say, "Is Grumpy there tonight?
Is he cooking?"

264
00:11:00,360 --> 00:11:02,040
So it's stuck with me.

265
00:11:02,080 --> 00:11:03,520
So your nickname's Grumpy?

266
00:11:03,560 --> 00:11:07,080
But you're clearly not that grumpy,
so what DOES make you grumpy?

267
00:11:07,120 --> 00:11:09,560
Customers, I suppose, you know.

268
00:11:09,600 --> 00:11:11,600
We used to do a steak night on
a Thursday night,

269
00:11:11,640 --> 00:11:13,720
so when you book a table
for a steak night,

270
00:11:13,760 --> 00:11:15,320
I presume you're coming for a...

271
00:11:15,360 --> 00:11:17,440
ALL: Steak! Steak. Thank you.
My kitchen's tiny

272
00:11:17,480 --> 00:11:19,680
but it's really noisy,
so when I'm shouting and effing

273
00:11:19,720 --> 00:11:22,280
and blinding, people can't hear me,
they can't hear me out here.

274
00:11:22,320 --> 00:11:26,680
Joanna comes and says, "Just letting
you know there's a vegan in."

275
00:11:26,720 --> 00:11:30,880
So I say, "What BLEEP vegan comes to
a steak night?",

276
00:11:30,920 --> 00:11:32,680
not realising the music had stopped,

277
00:11:32,720 --> 00:11:34,400
the fan had gone off

278
00:11:34,440 --> 00:11:37,920
and the whole restaurant was looking
at me like that.

279
00:11:37,960 --> 00:11:41,200
I'm sure he's a normal,
of a generation, chef.

280
00:11:41,240 --> 00:11:43,960
He's a chef.
Gets quite hot-headed. He's a chef.

281
00:11:44,000 --> 00:11:45,400
So he's a chef, then!

282
00:11:45,440 --> 00:11:47,680
If you're all finished,
we'll get all this cleared away

283
00:11:47,720 --> 00:11:49,360
and we'll get ready for
the main course.

284
00:11:49,400 --> 00:11:52,280
First course down and, yeah, feeling
great, feeling really good.

285
00:11:52,320 --> 00:11:53,600
Onto the main...

286
00:11:53,640 --> 00:11:55,000
Here's our beautiful steaks.

287
00:11:55,040 --> 00:11:57,840
I'm just going to finish them off
now with a little bit more heat.

288
00:11:57,880 --> 00:11:59,000
In go the steaks

289
00:11:59,040 --> 00:12:02,040
and out come the
Hasselback potatoes.

290
00:12:02,080 --> 00:12:05,280
He dishes out the pepper sauce
with whole peppercorns.

291
00:12:05,320 --> 00:12:07,720
On go the greens, the carrots,

292
00:12:07,760 --> 00:12:09,640
and how's that steak looking?

293
00:12:09,680 --> 00:12:10,880
Absolutely beautiful.

294
00:12:10,920 --> 00:12:13,040
They're going to love this
and if they don't,

295
00:12:13,080 --> 00:12:17,440
they're in the taxi.
Via, via, via, tabla two, let's go.

296
00:12:17,480 --> 00:12:20,640
And there it is -
rump steak with pepper sauce,

297
00:12:20,680 --> 00:12:23,280
Hasselback potatoes, and carrots.

298
00:12:28,320 --> 00:12:30,560
It's so good. Oh, bless you.

299
00:12:30,600 --> 00:12:33,120
Would you not normally ask for
the cooking of the meat?

300
00:12:33,160 --> 00:12:35,000
I have a thing on my menu that says,

301
00:12:35,040 --> 00:12:37,400
"If you order your steak more than
medium well,

302
00:12:37,440 --> 00:12:39,320
"I will bring you
my trainer instead."

303
00:12:39,360 --> 00:12:40,920
That's more of a chef's perspective

304
00:12:40,960 --> 00:12:43,520
rather than a front of house
so, for me,

305
00:12:43,560 --> 00:12:45,480
I would love to have been asked,

306
00:12:45,520 --> 00:12:47,960
but on the receiving end,
it's really nice.

307
00:12:48,000 --> 00:12:51,080
That beef was astonishing.

308
00:12:51,120 --> 00:12:53,960
The chef gave it to me how he
thought it should be done.

309
00:12:54,000 --> 00:12:55,640
There's a confidence in that.

310
00:12:55,680 --> 00:12:57,800
The jus is slightly too reduced
for me

311
00:12:57,840 --> 00:13:01,240
and I would have blitzed
the peppercorns down into a pulse.

312
00:13:01,280 --> 00:13:05,200
Really? The pepper sauce, there were
so many peppercorns in it.

313
00:13:05,240 --> 00:13:06,360
Actual peppercorns.

314
00:13:06,400 --> 00:13:08,440
Actual peppercorns that got stuck
in my throat.

315
00:13:08,480 --> 00:13:10,120
With mixed reviews on the main,

316
00:13:10,160 --> 00:13:13,200
Simon wants to find out about
the hosts' relationship.

317
00:13:13,240 --> 00:13:15,560
So what is this? Are you
together together because...?

318
00:13:15,600 --> 00:13:16,960
We're bestest friends.

319
00:13:17,000 --> 00:13:18,480
Bestest friends. Aw.

320
00:13:18,520 --> 00:13:22,720
I love Ben. I love Jo. So how long
have you known each other? Years.

321
00:13:22,760 --> 00:13:27,160
Has there been an accidental
or, you know, friends that have...?

322
00:13:27,200 --> 00:13:30,000
There have. You've obviously
forgotten about it. No!

323
00:13:30,040 --> 00:13:33,480
I have a very good memory.

324
00:13:33,520 --> 00:13:35,960
It was a cold, dark night.

325
00:13:36,000 --> 00:13:38,560
Yeah, they've obviously got
undeniable chemistry.

326
00:13:38,600 --> 00:13:41,720
Yeah, I got the sense that they had
had history. History, yeah.

327
00:13:41,760 --> 00:13:42,840
Yeah, let's move on.

328
00:13:42,880 --> 00:13:44,560
We don't really know much
about you guys.

329
00:13:44,600 --> 00:13:47,880
Can we presume you're husband
and wife? Boyfriend, girlfriend?

330
00:13:47,920 --> 00:13:50,800
We just work together. I am Simon's
front of house manager.

331
00:13:50,840 --> 00:13:52,200
OK, so you're front of house?

332
00:13:52,240 --> 00:13:56,200
He is the owner of the business
and executive chef, as it were.

333
00:13:56,240 --> 00:13:59,360
I thought she was the boss,
I thought she owned the business.

334
00:13:59,400 --> 00:14:03,040
Simon was the head chef
and it was really that demographic.

335
00:14:03,080 --> 00:14:04,600
I think he means "dynamic".

336
00:14:04,640 --> 00:14:06,480
So not husband and wife.

337
00:14:06,520 --> 00:14:08,000
We've been together for ever.

338
00:14:08,040 --> 00:14:09,840
Yeah, well, we met when we were 17.

339
00:14:09,880 --> 00:14:12,840
Do you get the chance to get
any time apart from each other?

340
00:14:12,880 --> 00:14:15,040
Because if you're working
and living together...

341
00:14:15,080 --> 00:14:17,880
It more than has its challenges,
you know? I am exacting,

342
00:14:17,920 --> 00:14:22,560
I'm borderline obsessed
about standards.

343
00:14:22,600 --> 00:14:25,000
To live 24/7 and work 24/7...

344
00:14:25,040 --> 00:14:27,480
You know, I don't think
I could handle you 24/7, Jo.

345
00:14:27,520 --> 00:14:29,320
Two days a week's enough for me.

346
00:14:29,360 --> 00:14:31,600
I've worked high-end restaurants,

347
00:14:31,640 --> 00:14:34,680
cooked dinner for Princess Diana,
for Bill Clinton,

348
00:14:34,720 --> 00:14:36,160
the Queen.

349
00:14:36,200 --> 00:14:38,520
I used to be Simon Cowell's
personal chef,

350
00:14:38,560 --> 00:14:39,920
blah-di-blah-di-blah,

351
00:14:39,960 --> 00:14:41,720
and it just becomes white noise.

352
00:14:41,760 --> 00:14:44,800
I mean, that was ridiculous,
that he just did that.

353
00:14:44,840 --> 00:14:47,040
"Just Princess Di and the Queen."

354
00:14:47,080 --> 00:14:48,520
"Simon Cowell's private chef,

355
00:14:48,560 --> 00:14:52,320
"but none of that matters because
it's all white noise."

356
00:14:52,360 --> 00:14:55,520
He's just... I've met
a million Brians before.

357
00:14:55,560 --> 00:14:58,760
He's got a little bit more ego
and a bit more to prove.

358
00:14:58,800 --> 00:15:00,560
Two winning courses down.

359
00:15:00,600 --> 00:15:02,520
Job's a good 'un.
We've got it in the bag.

360
00:15:02,560 --> 00:15:05,680
It's not won yet.
You've still got dessert to go.

361
00:15:05,720 --> 00:15:08,480
He dishes out a small puddle
of custard onto a plate.

362
00:15:08,520 --> 00:15:12,640
On goes the roly-poly
and... Oh, jam from a jar!

363
00:15:12,680 --> 00:15:14,840
BELL RINGS
Via, via, let's having it.

364
00:15:14,880 --> 00:15:16,520
And dessert is good to go.

365
00:15:20,480 --> 00:15:22,240
The thing about Jam Roly-poly Man,

366
00:15:22,280 --> 00:15:24,600
sometimes I do little
late-night drop-offs

367
00:15:24,640 --> 00:15:29,320
for certain ladies that would ring
up wanting an after hours...

368
00:15:29,360 --> 00:15:32,240
Or if you wanted a late-night roll,
here's your...

369
00:15:32,280 --> 00:15:34,320
He's your Roly-poly Man. Yeah.

370
00:15:34,360 --> 00:15:36,520
That's a pretty niche service.

371
00:15:36,560 --> 00:15:39,400
When I read it,
I thought it was going to be soggy,

372
00:15:39,440 --> 00:15:41,640
jam stodgy, and it's not.
And it's crispy...

373
00:15:41,680 --> 00:15:43,240
And lovely.

374
00:15:43,280 --> 00:15:44,880
Have you made your own
raspberry jam?

375
00:15:44,920 --> 00:15:47,240
I didn't want to stress myself out.
It's a French one.

376
00:15:47,280 --> 00:15:49,520
You know the one I mean.
I know it, I know exactly, yeah.

377
00:15:49,560 --> 00:15:53,160
I loved how spirally it was
and it was crispy.

378
00:15:53,200 --> 00:15:55,640
But that jam almost was the best bit

379
00:15:55,680 --> 00:15:58,240
and the fact that I know he didn't
make the jam is a bit annoying.

380
00:15:58,280 --> 00:16:01,560
It absolutely, for me, needs
to be just drowned in custard.

381
00:16:01,600 --> 00:16:05,120
I think he's tried to refine
the plate a little bit.

382
00:16:05,160 --> 00:16:07,560
Do you want some more custard?

383
00:16:07,600 --> 00:16:09,440
ALL LAUGH

384
00:16:10,720 --> 00:16:13,000
There you go.

385
00:16:14,400 --> 00:16:16,000
Scores out of 20, please.

386
00:16:16,040 --> 00:16:19,320
Amazing food.
Amazing food, amazing ingredients.

387
00:16:19,360 --> 00:16:20,800
I would come back.

388
00:16:20,840 --> 00:16:22,480
They made us so welcome.

389
00:16:22,520 --> 00:16:25,040
We've had a great time.
The food's been delicious.

390
00:16:25,080 --> 00:16:26,520
There's been a few little things

391
00:16:26,560 --> 00:16:28,600
but, on the whole, I'd say...

392
00:16:28,640 --> 00:16:31,080
I think we'll go...
..a solid, 16.

393
00:16:31,120 --> 00:16:35,240
But it wasn't perfect so, for us,
it's going to be

394
00:16:35,280 --> 00:16:36,840
a 15. A 15.

395
00:16:36,880 --> 00:16:38,800
So the Barn has laid down

396
00:16:38,840 --> 00:16:41,200
the gauntlet with 31 points.

397
00:16:45,440 --> 00:16:47,760
It's the second day of
the professionals' competition

398
00:16:47,800 --> 00:16:51,800
and we're in Halifax with Brian
and Lisa from Disco Kitchen.

399
00:16:51,840 --> 00:16:53,680
Tonight, we're
going to be serving fun,

400
00:16:53,720 --> 00:16:56,800
fresh and tasty food.
It's more street-food-esque.

401
00:16:56,840 --> 00:16:59,720
It's more relaxed.
Welcome to the disco.

402
00:16:59,760 --> 00:17:02,400
Thanks very much.
What's everyone expecting?

403
00:17:02,440 --> 00:17:04,920
It could be a country
pub somewhere. No.

404
00:17:04,960 --> 00:17:08,080
It could be a trendy little
bistro somewhere. No.

405
00:17:08,120 --> 00:17:11,360
It could be a street food place
with loads of crazy music.

406
00:17:11,400 --> 00:17:12,840
Wow, spot on.

407
00:17:12,880 --> 00:17:15,480
I think it's going to be
a bit of a curved ball.

408
00:17:15,520 --> 00:17:17,960
I think it's
going to be, like, weird food.

409
00:17:18,000 --> 00:17:21,880
Weird, like a runny hen's egg on
a wild garlic veloute?

410
00:17:21,920 --> 00:17:24,000
That's a thick soup, to you and me.

411
00:17:24,040 --> 00:17:26,240
It's the time of year. You know,
for the next month or so,

412
00:17:26,280 --> 00:17:28,440
everyone's going to go
wild garlic crazy.

413
00:17:28,480 --> 00:17:30,680
I know I am, and so's Brian.

414
00:17:30,720 --> 00:17:32,720
The smells around here
are incredible.

415
00:17:32,760 --> 00:17:35,360
If you like garlic.
Right, enough of that.

416
00:17:35,400 --> 00:17:38,800
Listen, you don't see veloute on
many menus at all these days

417
00:17:38,840 --> 00:17:42,160
so, yeah, that's definitely
his classic point coming through.

418
00:17:42,200 --> 00:17:43,680
Back at the stove,

419
00:17:43,720 --> 00:17:46,080
the wild garlic goes in
the pot before Brian makes

420
00:17:46,120 --> 00:17:48,240
a start on the roux
for his veloute.

421
00:17:48,280 --> 00:17:52,680
Salted butter into a warm pan,
always using a wooden spoon.

422
00:17:52,720 --> 00:17:54,720
Oh, why's that?

423
00:17:54,760 --> 00:17:56,800
Why? I don't know why.

424
00:17:56,840 --> 00:17:59,760
Right, then. To the melted butter,
he adds flour...

425
00:17:59,800 --> 00:18:02,520
Just going to cook that out
for another minute or so.

426
00:18:02,560 --> 00:18:04,920
..before adding stock, double cream,

427
00:18:04,960 --> 00:18:08,760
then blitzing in the wild garlic,
and on to the eggs.

428
00:18:08,800 --> 00:18:11,520
The pressure's on for
a soft, runny boiled egg.

429
00:18:11,560 --> 00:18:13,160
Yeah, they're not easy to do. Yeah.

430
00:18:13,200 --> 00:18:15,520
Deep pan, so the egg's got
lots of room to breathe.

431
00:18:15,560 --> 00:18:18,160
Bit hard to breathe in
boiling water.

432
00:18:18,200 --> 00:18:22,400
They're cooled,
peeled and wrapped in sausage meat,

433
00:18:22,440 --> 00:18:24,240
so in fact they're Scotch eggs.

434
00:18:24,280 --> 00:18:25,880
This process is called pane-ing.

435
00:18:25,920 --> 00:18:28,000
I'll probably get beaten up
for that pronunciation

436
00:18:28,040 --> 00:18:29,840
but I'm a northerner.

437
00:18:29,880 --> 00:18:33,080
"Pane" is a French culinary term
for dipping in flour,

438
00:18:33,120 --> 00:18:35,200
egg and breadcrumbs.

439
00:18:35,240 --> 00:18:38,240
He'll deep-fry them before serving.

440
00:18:38,280 --> 00:18:40,600
They're also adding a Parmesan tuile

441
00:18:40,640 --> 00:18:43,040
and Lisa's braving the kitchen
for the first time.

442
00:18:43,080 --> 00:18:44,520
Done, Chef. Thank you very much.

443
00:18:44,560 --> 00:18:46,560
Is that OK?
Is that to your standard?

444
00:18:46,600 --> 00:18:50,440
Well done. No, great. One, two,
three, four, five, six, please.

445
00:18:50,480 --> 00:18:51,560
Yes, Chef.

446
00:18:51,600 --> 00:18:53,200
Have you finished yet, Lise?

447
00:18:53,240 --> 00:18:54,440
Yeah, I think so.

448
00:18:54,480 --> 00:18:55,920
Are they all the same?

449
00:18:55,960 --> 00:18:57,080
Um... They'd better be.

450
00:18:57,120 --> 00:18:58,560
The one on the end's a bit small.

451
00:18:58,600 --> 00:19:00,360
Well, that's got half
the amount of that,

452
00:19:00,400 --> 00:19:02,280
and that into that, so...

453
00:19:02,320 --> 00:19:05,680
So... Well, no, let's just...
I'll bake them and we'll see.

454
00:19:05,720 --> 00:19:08,360
Once baked, they'll be served on
top of the egg.

455
00:19:08,400 --> 00:19:11,520
So it's onto the main...

456
00:19:16,000 --> 00:19:19,080
A lot can go wrong with a burger.
Yeah. Is he going to mince his own?

457
00:19:19,120 --> 00:19:21,520
Is he going to make his own patty?
Has he bought it in?

458
00:19:21,560 --> 00:19:23,320
They look bought in, for sure.

459
00:19:23,360 --> 00:19:26,680
We're going to be creating
the miniature burger.

460
00:19:26,720 --> 00:19:29,720
So you need to turn big patties
into little patties.

461
00:19:29,760 --> 00:19:31,120
Pulling it and squeezing it.

462
00:19:31,160 --> 00:19:33,760
Pulling it and squeezing it?
Inwards, yeah.

463
00:19:33,800 --> 00:19:35,800
Pull it and squeeze.
Pull and squeeze.

464
00:19:35,840 --> 00:19:38,360
Ah, the old pull and squeeze!
I love that dance move.

465
00:19:38,400 --> 00:19:40,880
Now we put them back in
the fridge and let them relax,

466
00:19:40,920 --> 00:19:43,720
and then ten minutes before...
Relax in the fridge? Relax, yeah.

467
00:19:43,760 --> 00:19:46,160
Nothing more relaxing than being in
the fridge, believe me.

468
00:19:46,200 --> 00:19:48,160
Are you sure you know what
you're doing?

469
00:19:48,200 --> 00:19:50,240
I've forgotten more than you know.
Charming.

470
00:19:50,280 --> 00:19:53,920
He'll cook the burgers later,
so it's on to the Steve Jobs slaw.

471
00:19:53,960 --> 00:19:57,720
Maybe Steve's the pot-wash guy
and that's his job, chopping slaw.

472
00:19:57,760 --> 00:19:59,800
Slaw. Maybe. Not sure about that.

473
00:19:59,840 --> 00:20:02,440
You OK? Yeah.
You're doing a good job, actually.

474
00:20:02,480 --> 00:20:04,520
I'm doing a good job?
I have chopped an onion before.

475
00:20:04,560 --> 00:20:06,880
Brian chops some cabbage
and combines with the onion.

476
00:20:06,920 --> 00:20:09,880
A bit of Steve Jobs slaw,
I'm guessing that's APPLE coleslaw.

477
00:20:09,920 --> 00:20:11,160
Oh, cos it's apple!

478
00:20:11,200 --> 00:20:14,040
Of course. I just got that now.

479
00:20:14,080 --> 00:20:15,360
Apple! Yeah.

480
00:20:15,400 --> 00:20:17,960
To be honest,
I've only just got that as well.

481
00:20:18,000 --> 00:20:19,200
In goes apple sauce,

482
00:20:19,240 --> 00:20:22,160
mustard, horseradish,
raisins and parsley.

483
00:20:22,200 --> 00:20:24,120
Right, so we leave it.

484
00:20:24,160 --> 00:20:25,600
They'll dress the coleslaw later

485
00:20:25,640 --> 00:20:28,760
and knock up the burrito
and poutine before serving.

486
00:20:28,800 --> 00:20:30,440
On to dessert...

487
00:20:34,200 --> 00:20:36,480
Classy. Classy, yeah.
Again very French.

488
00:20:36,520 --> 00:20:40,200
He starts by rolling out his
premade shortcrust.

489
00:20:40,240 --> 00:20:42,480
I'm hoping that all
the way through it is exactly

490
00:20:42,520 --> 00:20:44,200
the same thickness of pastry.

491
00:20:44,240 --> 00:20:47,080
I hope so too.
It goes in to blind bake.

492
00:20:47,120 --> 00:20:48,960
You don't want it to be too hard,

493
00:20:49,000 --> 00:20:51,680
but you don't want it to be too
soft. Don't want it soggy, do you?

494
00:20:51,720 --> 00:20:53,000
What's the verdict?

495
00:20:53,040 --> 00:20:54,760
Yeah, very happy with that.

496
00:20:54,800 --> 00:20:56,240
To cream, butter and chocolate,

497
00:20:56,280 --> 00:20:59,840
he adds orange liquor
before heating in a bain marie.

498
00:20:59,880 --> 00:21:03,040
Have a whiff of that,
doesn't that smell good?

499
00:21:03,080 --> 00:21:04,920
SNIFFS
Smells great!

500
00:21:04,960 --> 00:21:07,200
It goes onto the pastry
and is left to set.

501
00:21:07,240 --> 00:21:09,800
He'll serve with creme fraiche
and candied zest later,

502
00:21:09,840 --> 00:21:11,840
so for now that's
the food prep done.

503
00:21:11,880 --> 00:21:13,400
As an entire meal,

504
00:21:13,440 --> 00:21:16,360
I just don't know how these things
go together. They don't.

505
00:21:16,400 --> 00:21:18,200
It's soup, burger and a tart.

506
00:21:18,240 --> 00:21:20,600
Who you calling a tart?

507
00:21:20,640 --> 00:21:23,200
Never call you a tart, darling.

508
00:21:23,240 --> 00:21:25,640
A final table touch-up

509
00:21:25,680 --> 00:21:28,040
and they're ready
to welcome their first guests,

510
00:21:28,080 --> 00:21:30,080
last night's hosts, Ben and Jo.

511
00:21:30,120 --> 00:21:33,600
Hello. Hello! How are you?
Nice to see you.

512
00:21:33,640 --> 00:21:35,800
Do you think we've got
enough balls?

513
00:21:35,840 --> 00:21:38,040
You can never have enough balls,
can you, really?

514
00:21:38,080 --> 00:21:39,480
There's room for more.

515
00:21:39,520 --> 00:21:41,880
Bit of a fun vibe and a relax.

516
00:21:41,920 --> 00:21:45,280
There's no rules here apart from
be respectful.

517
00:21:45,320 --> 00:21:46,560
Well, that's one rule.

518
00:21:46,600 --> 00:21:48,440
Hello. Hi!

519
00:21:48,480 --> 00:21:50,840
And here are Simon and Sakina.

520
00:21:50,880 --> 00:21:52,840
Nice to see you. And you.
Nice to see you.

521
00:21:52,880 --> 00:21:55,560
Welcome to Disco Kitchen
and here's to a great night.

522
00:21:55,600 --> 00:21:57,120
ALL: Cheers.

523
00:21:57,160 --> 00:21:59,240
Coming up -
green-eyed girlfriends...

524
00:21:59,280 --> 00:22:03,240
I've thrown a few pints over his
head on the Coliseum dance floor.

525
00:22:03,280 --> 00:22:05,760
Have you? There might be a few more
tonight after today.

526
00:22:05,800 --> 00:22:07,600
..and indecent proposals...

527
00:22:07,640 --> 00:22:09,200
I would like to ask you,

528
00:22:09,240 --> 00:22:12,240
would you make me
the honour of being my number one?

529
00:22:12,280 --> 00:22:14,120
BRIAN: Yeah!

530
00:22:20,120 --> 00:22:23,360
It's night two of the professionals'
competition in Yorkshire...

531
00:22:23,400 --> 00:22:24,680
ALL: Cheers.

532
00:22:24,720 --> 00:22:27,520
..where long-term partners Brian
and Lisa are hosting

533
00:22:27,560 --> 00:22:31,080
two other duos at their restaurant
Disco Kitchen.

534
00:22:31,120 --> 00:22:33,840
Upstairs, Brian's deep-frying
his Scotch eggs.

535
00:22:33,880 --> 00:22:35,880
How long's it going to be?
As long as it takes.

536
00:22:35,920 --> 00:22:37,400
As long as it takes, there you go.

537
00:22:37,440 --> 00:22:40,360
Lise, can you just wipe any dirty
fingermarks off these bowls?

538
00:22:40,400 --> 00:22:41,560
Yes, Chef.

539
00:22:41,600 --> 00:22:42,880
Good job, Lisa.

540
00:22:42,920 --> 00:22:45,160
Downstairs, the others are checking
out the venue.

541
00:22:45,200 --> 00:22:47,320
I can see Brian gets behind here
on his decks,

542
00:22:47,360 --> 00:22:49,840
giving it some of that, yeah.

543
00:22:49,880 --> 00:22:53,160
When I turned up,
it wasn't the restaurant I expected.

544
00:22:53,200 --> 00:22:55,200
It was cool for Halifax, I think.

545
00:22:55,240 --> 00:22:56,680
What are you saying?!

546
00:22:56,720 --> 00:22:58,000
Sorry, Halifax people.

547
00:22:58,040 --> 00:23:00,280
Beautiful, love it,
absolutely love it.

548
00:23:00,320 --> 00:23:01,680
It's really nice.

549
00:23:01,720 --> 00:23:04,040
Back in the kitchen,
let's have a look at those eggs.

550
00:23:04,080 --> 00:23:05,320
This is make or break.

551
00:23:05,360 --> 00:23:08,480
It's a soft, runny boiled egg
and if it's not,

552
00:23:08,520 --> 00:23:10,040
I'm in the doodoo.

553
00:23:10,080 --> 00:23:11,760
I'm happy with that.

554
00:23:11,800 --> 00:23:13,360
They go in with the veloute

555
00:23:13,400 --> 00:23:15,560
and are topped with
a Parmesan crisp.

556
00:23:15,600 --> 00:23:17,360
I've just realised I haven't put
soup spoons out.

557
00:23:17,400 --> 00:23:19,800
Have you done it now? Shall I run
down and do it? Yeah.

558
00:23:19,840 --> 00:23:22,760
Of course. Sorry. You can't serve
the food before the cutlery.

559
00:23:22,800 --> 00:23:24,680
Yes, Chef! And there it is,

560
00:23:24,720 --> 00:23:27,720
a hen's egg
with wild garlic veloute.

561
00:23:27,760 --> 00:23:29,560
Scotch egg. Thank you very much.

562
00:23:29,600 --> 00:23:30,600
Thank you.

563
00:23:30,640 --> 00:23:34,800
Honest feedback to myself
is most welcome.

564
00:23:34,840 --> 00:23:36,520
Righto.

565
00:23:37,560 --> 00:23:39,080
It's super delicious

566
00:23:39,120 --> 00:23:41,160
and not what I expected as
a veloute.

567
00:23:41,200 --> 00:23:43,080
It's absolutely beautiful
but as a starter,

568
00:23:43,120 --> 00:23:45,520
I just feel it a bit...
A bit big.

569
00:23:45,560 --> 00:23:49,120
From the menu description,
that is not what I was expecting.

570
00:23:49,160 --> 00:23:51,880
I thought it was really tasty,
I really enjoyed it, yeah.

571
00:23:51,920 --> 00:23:54,240
Beautiful. Beautiful. Fabulous
colours, flavours,

572
00:23:54,280 --> 00:23:56,160
but it was very filling
for a starter.

573
00:23:56,200 --> 00:23:58,880
Those Parmesan crisps,
they're so lovely.

574
00:23:58,920 --> 00:24:02,280
Did you actually use
the Parmesan crisps that I did?

575
00:24:02,320 --> 00:24:05,320
No, no, you made them, didn't you?
Lisa is not normally involved.

576
00:24:05,360 --> 00:24:08,040
It's not my habitat.
I didn't even know where to stand.

577
00:24:08,080 --> 00:24:09,800
I was so awkward,
I felt really awkward,

578
00:24:09,840 --> 00:24:12,000
I didn't know where to stand
because it's his domain.

579
00:24:12,040 --> 00:24:14,280
And has he been bossing you around?
You know what,

580
00:24:14,320 --> 00:24:16,920
he's been really, really nice today.
Like, yeah.

581
00:24:16,960 --> 00:24:18,280
Are you sure about that?

582
00:24:18,320 --> 00:24:20,680
Yeah. Do you want some water?
Does anyone want some water?

583
00:24:20,720 --> 00:24:24,520
Sorry to interrupt. Yeah? Yeah.
Get some water. I'll get some water.

584
00:24:24,560 --> 00:24:25,960
Well, that didn't last long.

585
00:24:26,000 --> 00:24:30,240
What's that we were talking about
you? About in the kitchen?

586
00:24:30,280 --> 00:24:32,160
No, I'm not listening.

587
00:24:32,200 --> 00:24:34,200
I think the impression I got
tonight,

588
00:24:34,240 --> 00:24:35,720
it was quite a stressful service.

589
00:24:35,760 --> 00:24:38,280
There's just so much passion
and so much desire

590
00:24:38,320 --> 00:24:41,480
to get it right that it just throws
you completely awry.

591
00:24:41,520 --> 00:24:43,080
Moving on...

592
00:24:43,120 --> 00:24:44,720
So why is it called Disco Kitchen?

593
00:24:44,760 --> 00:24:48,320
The discotheque was one of
the first environments

594
00:24:48,360 --> 00:24:50,840
where different classes of people,

595
00:24:50,880 --> 00:24:53,880
different cultures of people,
rubbed shoulders with one another,

596
00:24:53,920 --> 00:24:55,360
so the word "disco" to me means

597
00:24:55,400 --> 00:24:56,920
an eclectic mix of something.

598
00:24:56,960 --> 00:24:59,520
Gastronomy is from different parts
of the globe,

599
00:24:59,560 --> 00:25:01,320
so that was the interpretation.

600
00:25:01,360 --> 00:25:03,560
So, yeah, it's something that
doesn't make sense

601
00:25:03,600 --> 00:25:06,320
but if it makes sense to you, Brian,
that's what matters.

602
00:25:06,360 --> 00:25:09,400
Disco Kitchen to me should have
roller girls

603
00:25:09,440 --> 00:25:12,200
scooting around the place and having
a little bit of...

604
00:25:12,240 --> 00:25:15,520
They could do some great roller girl
things here, couldn't they, yeah?

605
00:25:15,560 --> 00:25:18,640
I thought it was well received.
Did anybody dislike it?

606
00:25:18,680 --> 00:25:20,200
No. So that's my opinion.

607
00:25:20,240 --> 00:25:22,000
Law of averages suggests it was
a winner.

608
00:25:22,040 --> 00:25:24,160
On to the main,
and there's plenty to do.

609
00:25:24,200 --> 00:25:27,440
So we're serving a selection of some
of our bestsellers, basically.

610
00:25:27,480 --> 00:25:30,360
He starts with his garlic bread
burrito before moving on

611
00:25:30,400 --> 00:25:31,400
to his poutine.

612
00:25:31,440 --> 00:25:34,560
Traditionally, in Canadian poutine,
you would have curds,

613
00:25:34,600 --> 00:25:37,920
but this is fior di latte which is
a bit of a posh mozzarella, really.

614
00:25:37,960 --> 00:25:40,280
Next up, his teeny-tiny burgers.

615
00:25:40,320 --> 00:25:43,000
I'm getting confused
with all these bundles I've done.

616
00:25:43,040 --> 00:25:48,280
Pardon? Nothing. Do you want me to
give you a hand, or not?

617
00:25:48,320 --> 00:25:49,800
I'm conscious of our guests.

618
00:25:49,840 --> 00:25:52,480
You're up here
doing absolutely nothing, right?

619
00:25:52,520 --> 00:25:56,240
Go downstairs, please,
and just run the service.

620
00:25:56,280 --> 00:25:59,520
Yeah, all right, see you later. Bye.
Bye.

621
00:25:59,560 --> 00:26:01,320
All right, Brian,
keep your hair on.

622
00:26:01,360 --> 00:26:04,680
Yeah, I think he's best left
by himself.

623
00:26:04,720 --> 00:26:07,480
Oh, OK, all right.
That's all right.

624
00:26:07,520 --> 00:26:09,040
He's having a little moment, yeah.

625
00:26:09,080 --> 00:26:12,320
Bless Lisa, she had a smile
that was hiding

626
00:26:12,360 --> 00:26:14,680
a million things on her shoulder.

627
00:26:14,720 --> 00:26:15,800
Now on his own,

628
00:26:15,840 --> 00:26:18,360
Brian puts the finishing touches
to his burgers -

629
00:26:18,400 --> 00:26:19,680
mmm, cheesy -

630
00:26:19,720 --> 00:26:21,520
before dressing his apple coleslaw,

631
00:26:21,560 --> 00:26:23,680
and it all gets served up on...

632
00:26:23,720 --> 00:26:25,240
Oh, an old record.

633
00:26:25,280 --> 00:26:26,760
It's a bit of theatre,

634
00:26:26,800 --> 00:26:29,400
it's a bit of fun
and I'm hoping that they get it.

635
00:26:29,440 --> 00:26:31,880
We'll soon find out. There it is,

636
00:26:31,920 --> 00:26:33,480
burger on the dance floor,

637
00:26:33,520 --> 00:26:34,920
garlic bread burrito,

638
00:26:34,960 --> 00:26:36,880
poutine and apple slaw.

639
00:26:36,920 --> 00:26:40,720
I don't want to eat it,
it just looks too good, too pretty.

640
00:26:42,280 --> 00:26:43,680
Eating off the record,

641
00:26:43,720 --> 00:26:45,520
it's freaking me out
because, as a child,

642
00:26:45,560 --> 00:26:48,000
you always got told, "Don't scratch
the record."

643
00:26:48,040 --> 00:26:52,080
For me, I can see there's so many
different elements in here and...

644
00:26:52,120 --> 00:26:56,000
My question... Sorry to interrupt.
My question to you is...

645
00:26:56,040 --> 00:26:57,880
In your own time, fella.

646
00:26:57,920 --> 00:26:59,240
Does that work?

647
00:26:59,280 --> 00:27:01,520
How do you feel?
I feel that's great.

648
00:27:01,560 --> 00:27:04,200
I'm sat down in my dining room
for the first ever time.

649
00:27:04,240 --> 00:27:05,600
Yeah.

650
00:27:05,640 --> 00:27:07,720
And I've eaten the burrito
and I don't like it.

651
00:27:07,760 --> 00:27:09,360
I think I may have misheard that.

652
00:27:09,400 --> 00:27:12,160
I don't like it. It's probably the
worst thing on the plate.

653
00:27:12,200 --> 00:27:13,720
That's opened the floodgates.

654
00:27:13,760 --> 00:27:16,280
That weird garlic... Even Chef
wasn't happy with it.

655
00:27:16,320 --> 00:27:18,440
I said, "Well, why have you served
it?" Yeah.

656
00:27:18,480 --> 00:27:19,960
He didn't taste it, did he?

657
00:27:20,000 --> 00:27:22,120
There was a lot happening on there,
lots of flavours.

658
00:27:22,160 --> 00:27:24,400
My mouth didn't know if it
was coming or going. Too busy.

659
00:27:24,440 --> 00:27:25,720
Yeah, too complicated.

660
00:27:25,760 --> 00:27:28,880
Your Canadian little dish here,
you don't see it.

661
00:27:28,920 --> 00:27:32,520
It's delicious, but it's not curd
and chips. It's...

662
00:27:32,560 --> 00:27:33,960
Yeah, good point, I suppose.

663
00:27:34,000 --> 00:27:36,160
Just call it cheesy, lovely
gravy chips.

664
00:27:36,200 --> 00:27:38,680
He is essentially selling
cheesy chips

665
00:27:38,720 --> 00:27:40,960
with gravy as poutine, and it's not.

666
00:27:41,000 --> 00:27:43,440
It's cheesy chips with gravy.
Just say what it is.

667
00:27:43,480 --> 00:27:45,960
With the main course
causing confusion,

668
00:27:46,000 --> 00:27:49,080
Ben wants to find out more about
the hosts' relationship.

669
00:27:49,120 --> 00:27:52,040
Under pressure as a couple,
how do you cope with things?

670
00:27:52,080 --> 00:27:56,000
I've learnt to not take it
personally when he's, you know,

671
00:27:56,040 --> 00:27:57,440
on one. Kicking off.

672
00:27:57,480 --> 00:27:59,760
Have you considered swapping roles?

673
00:27:59,800 --> 00:28:02,760
No, I just... I wouldn't want to.
That would help you so much.

674
00:28:02,800 --> 00:28:07,040
There was an incident on Saturday
evening. We were at it...

675
00:28:07,080 --> 00:28:08,400
I'm sorry?

676
00:28:08,440 --> 00:28:10,360
No, I don't mean...

677
00:28:10,400 --> 00:28:11,480
ALL LAUGH

678
00:28:11,520 --> 00:28:12,920
SAKINA: Easy now, Chef.

679
00:28:12,960 --> 00:28:16,160
The only thing they're going to do
by swapping roles is benefit from it

680
00:28:16,200 --> 00:28:18,240
and they will understand how
each other works.

681
00:28:18,280 --> 00:28:20,200
It should be that in any business.

682
00:28:20,240 --> 00:28:21,520
On to dessert, then,

683
00:28:21,560 --> 00:28:23,640
and Brian's dividing up his
chocolate torte.

684
00:28:23,680 --> 00:28:25,720
Agh! What's the matter?

685
00:28:25,760 --> 00:28:29,880
One side of the tart is about 3mm
and this side is... 4mm.

686
00:28:29,920 --> 00:28:31,200
Nobody's going to know.

687
00:28:31,240 --> 00:28:34,200
I know. "I know! I know." I know.

688
00:28:34,240 --> 00:28:35,800
And now I know.

689
00:28:35,840 --> 00:28:38,960
On goes a blob of creme fraiche
and candied orange.

690
00:28:39,000 --> 00:28:40,000
Are we going?

691
00:28:40,040 --> 00:28:41,760
Yes, but easy.

692
00:28:41,800 --> 00:28:44,000
I am doing it easy.

693
00:28:44,040 --> 00:28:48,040
And there we have it,
chocolate and Seville orange torte.

694
00:28:51,040 --> 00:28:53,200
When I saw that,
it was a piece of art.

695
00:28:53,240 --> 00:28:56,000
Oh, Ben, that's lovely.
Oh, Ben, you're so lovely.

696
00:28:56,040 --> 00:28:58,360
Give over! You'll get me waffing
in a minute.

697
00:28:58,400 --> 00:29:01,680
It's really delicious, Chef. It's
immense, it's really immense.

698
00:29:01,720 --> 00:29:04,040
Super balanced,
it was really well made.

699
00:29:04,080 --> 00:29:05,720
The candied oranges were delicious.

700
00:29:05,760 --> 00:29:08,600
It was like we were in a different
restaurant. A different restaurant.

701
00:29:08,640 --> 00:29:09,840
It was like we were in France

702
00:29:09,880 --> 00:29:12,160
and we're waiting for
a little espresso to come with

703
00:29:12,200 --> 00:29:14,200
a glass of water. Affogato. Amazing.

704
00:29:14,240 --> 00:29:16,480
I think our host must have some
disco stories.

705
00:29:16,520 --> 00:29:18,760
You've named your empire from it.

706
00:29:18,800 --> 00:29:21,920
I've thrown a few pints over his
head on the Coliseum dance floor.

707
00:29:21,960 --> 00:29:23,640
Have you?

708
00:29:23,680 --> 00:29:26,400
When we were, like, 18, 19, yeah.

709
00:29:26,440 --> 00:29:29,320
When you were courting? He was a bit
of a one with the women.

710
00:29:29,360 --> 00:29:30,800
Was he?

711
00:29:30,840 --> 00:29:33,440
In my mind, we'd officially
finished.

712
00:29:33,480 --> 00:29:35,120
I was talking to another female.

713
00:29:35,160 --> 00:29:37,200
Got a few pints thrown over
his head, yeah.

714
00:29:37,240 --> 00:29:40,200
There might be
a few more after today but...

715
00:29:41,760 --> 00:29:44,000
Look at your curly-wurly hair.

716
00:29:44,040 --> 00:29:48,280
It's like someone out of the
Mondays, innit? Happy Mondays.

717
00:29:48,320 --> 00:29:51,000
Yeah. That's Alan Davis,
isn't it? Scores, please!

718
00:29:51,040 --> 00:29:53,360
I had a great night tonight.
For me, unfortunately.

719
00:29:53,400 --> 00:29:56,000
the food just didn't quite meet
my expectations.

720
00:29:56,040 --> 00:29:59,720
Because Brian was clearly so
in the moment,

721
00:29:59,760 --> 00:30:03,400
I think it impacted them both
and the night. Yeah.

722
00:30:03,440 --> 00:30:06,120
For me, it didn't flow very well,
wasn't consistent.

723
00:30:06,160 --> 00:30:10,400
And for that reason,
we're going to give them 13.

724
00:30:10,440 --> 00:30:12,320
They're lovely, lovely people

725
00:30:12,360 --> 00:30:14,800
but the food just didn't quite
hit the mark,

726
00:30:14,840 --> 00:30:16,800
so for that reason I think
we've agreed...

727
00:30:16,840 --> 00:30:18,520
BOTH: ..we're going to give it 12.

728
00:30:18,560 --> 00:30:19,800
Oh, dear.

729
00:30:19,840 --> 00:30:21,400
So Disco Kitchen are bringing up

730
00:30:21,440 --> 00:30:22,960
the rear in last place

731
00:30:23,000 --> 00:30:24,760
with 25 points.

732
00:30:28,480 --> 00:30:30,640
It's the final day of the
professionals' competition

733
00:30:30,680 --> 00:30:32,520
in Yorkshire, and the turn of Simon

734
00:30:32,560 --> 00:30:35,320
and Sakina to host at their
Scandi-inspired restaurant FINT

735
00:30:35,360 --> 00:30:38,080
in Leeds.
How are you feeling about tonight?

736
00:30:38,120 --> 00:30:40,600
I'm quietly confident that we'll do
really well.

737
00:30:40,640 --> 00:30:44,600
I'm probably not as quiet
but I'm confident. I know!

738
00:30:44,640 --> 00:30:46,200
Going on the first night

739
00:30:46,240 --> 00:30:50,400
and then after our night has
finished, I'm slightly worried.

740
00:30:50,440 --> 00:30:52,360
Personally, I think we're
in the lead

741
00:30:52,400 --> 00:30:55,560
and that our night was
better than last night. Yeah.

742
00:30:55,600 --> 00:30:58,200
You are in the lead
but it's all to play for.

743
00:30:58,240 --> 00:31:01,160
The hosts are kicking off their
night with...

744
00:31:04,440 --> 00:31:05,680
You love soup as a starter.

745
00:31:05,720 --> 00:31:08,000
I think soup is
the greatest invention of mankind.

746
00:31:08,040 --> 00:31:10,240
I can't...
Like, soup as a starter...

747
00:31:10,280 --> 00:31:12,120
Come on, Sakina,
give us the hard sell.

748
00:31:12,160 --> 00:31:14,720
It tastes like a version of curry
sauce

749
00:31:14,760 --> 00:31:17,280
which you get maybe at the
fish and chip shop.

750
00:31:17,320 --> 00:31:19,760
Thanks for that.
Sakina's normally front of house

751
00:31:19,800 --> 00:31:21,720
but today she's helping in
the kitchen.

752
00:31:21,760 --> 00:31:24,640
So we've got our own curry spice.
Caraway seeds,

753
00:31:24,680 --> 00:31:27,480
pink peppercorns,
fenugreek, ginger.

754
00:31:27,520 --> 00:31:29,720
In go lentils and green chillies.

755
00:31:29,760 --> 00:31:31,440
It's a soup, at the end of the day.

756
00:31:31,480 --> 00:31:33,360
One you have to have on the menu

757
00:31:33,400 --> 00:31:36,000
to keep Grandma happy
in the corner.

758
00:31:36,040 --> 00:31:38,320
Look at that. Look at that.

759
00:31:38,360 --> 00:31:40,040
The sweet potato is sliced

760
00:31:40,080 --> 00:31:42,680
and added to the mix
with veg stock.

761
00:31:42,720 --> 00:31:44,200
Oh! Smelling delicious.

762
00:31:44,240 --> 00:31:46,520
Once boiled, it's in to blitz.

763
00:31:46,560 --> 00:31:48,720
That's it then, simple, done.

764
00:31:48,760 --> 00:31:51,480
It'll be served later
with his sexy bread.

765
00:31:51,520 --> 00:31:53,600
It's on to the main...

766
00:32:00,600 --> 00:32:03,560
That, to me, sounds Scandinavian.

767
00:32:03,600 --> 00:32:06,320
I don't know what
he's trying to do there.

768
00:32:06,360 --> 00:32:08,440
It's not like a Chinese sweet
and sour,

769
00:32:08,480 --> 00:32:09,840
but the Swedish version.

770
00:32:09,880 --> 00:32:12,560
You're getting the sweetness just
from the lamb itself.

771
00:32:12,600 --> 00:32:15,240
For the lamb base,
they add mixed vegetables to

772
00:32:15,280 --> 00:32:18,440
a pot with seasoning
and in go the shanks.

773
00:32:18,480 --> 00:32:19,960
We're using Oetker.

774
00:32:20,000 --> 00:32:21,200
I'm sorry?

775
00:32:21,240 --> 00:32:23,360
It's acetic acid.
If you went into a chippie,

776
00:32:23,400 --> 00:32:25,400
this is what they've got on
the counter

777
00:32:25,440 --> 00:32:27,480
but they've put some caramel
colouring into it

778
00:32:27,520 --> 00:32:28,720
so it looks like malt vinegar.

779
00:32:28,760 --> 00:32:30,000
Interesting.

780
00:32:30,040 --> 00:32:31,920
It's potent, innit?
Yeah, it is potent.

781
00:32:31,960 --> 00:32:34,240
A splash of water
and it's on to the heat.

782
00:32:34,280 --> 00:32:37,880
The presentation I know will be
small, very, very precise.

783
00:32:37,920 --> 00:32:40,640
You say that. How do you make a lamb
shank small? Oh, yeah.

784
00:32:40,680 --> 00:32:42,680
Looks like he's pulling
the meat from the bone.

785
00:32:42,720 --> 00:32:44,400
We'll have to take off some of
the skin

786
00:32:44,440 --> 00:32:47,440
and gristly bits so it's
a bit nicer to eat.

787
00:32:47,480 --> 00:32:48,920
Onto the brunkal.

788
00:32:48,960 --> 00:32:50,680
Brunkal? Have you heard of that?

789
00:32:50,720 --> 00:32:52,280
I have but I don't know what it is.

790
00:32:52,320 --> 00:32:53,680
Helpful. Simon?

791
00:32:53,720 --> 00:32:56,000
Strictly speaking,
it just means brown cabbage

792
00:32:56,040 --> 00:32:59,080
but it's much nicer than
the name suggests.

793
00:32:59,120 --> 00:33:01,120
First job, slicing cabbage.

794
00:33:01,160 --> 00:33:03,640
Come on, put your back into it,
Sakina.

795
00:33:03,680 --> 00:33:05,920
Give it a bit of heft, girl.
I can't do it.

796
00:33:05,960 --> 00:33:11,000
It's like you've put cabbage
in a pan before!

797
00:33:11,040 --> 00:33:14,280
In go mixed spices
and a caramelised vegan butter,

798
00:33:14,320 --> 00:33:17,120
and it's on to simmer.

799
00:33:17,160 --> 00:33:20,160
Next, the cavolo nero
and pumpkin seed cream.

800
00:33:20,200 --> 00:33:22,160
Those flavours are
going to be fighting.

801
00:33:22,200 --> 00:33:24,000
There's a lot of fighting.
There's a scrap,

802
00:33:24,040 --> 00:33:25,720
there's a scrap right there
in that dish.

803
00:33:25,760 --> 00:33:29,440
The cavolo nero is boiled before
it's dunked into ice.

804
00:33:29,480 --> 00:33:32,240
It's like Scandinavian cabbage.
Go from your sauna,

805
00:33:32,280 --> 00:33:34,600
jump into the frozen lake.

806
00:33:34,640 --> 00:33:35,960
I can see it now.

807
00:33:36,000 --> 00:33:38,160
A quick squeeze
and it's into the blender

808
00:33:38,200 --> 00:33:40,800
with herbs,
pumpkin seeds and olive oil.

809
00:33:43,440 --> 00:33:44,960
Good-oh.

810
00:33:45,000 --> 00:33:47,640
He whacks a whole celeriac
in to roast,

811
00:33:47,680 --> 00:33:50,080
then it's time for dessert...

812
00:33:54,200 --> 00:33:56,480
Rhubarb - brilliant.
There should be lots of flavour,

813
00:33:56,520 --> 00:33:58,000
lots of colour in there.

814
00:33:58,040 --> 00:34:00,200
Sakina precisely slices
the rhubarb.

815
00:34:00,240 --> 00:34:02,000
Is that 5cm?

816
00:34:02,040 --> 00:34:05,120
It's onto a bed of tarragon
and smothered in an orange syrup.

817
00:34:05,160 --> 00:34:07,160
What's not to love?
What is not to love?

818
00:34:07,200 --> 00:34:08,480
What's not to love.

819
00:34:08,520 --> 00:34:09,760
Then it's in to roast.

820
00:34:09,800 --> 00:34:11,840
BRIAN: Custard again.
That was Monday night's...

821
00:34:11,880 --> 00:34:13,480
Yeah, battle of the custards.

822
00:34:13,520 --> 00:34:15,040
Yeah, ours is very different

823
00:34:15,080 --> 00:34:17,840
so I'm glad we're not replicating
anything that's been done already.

824
00:34:17,880 --> 00:34:20,800
Well, you don't often see seeds
and oat milk in custard.

825
00:34:20,840 --> 00:34:22,120
So we've got a vegan custard

826
00:34:22,160 --> 00:34:24,080
because we like our menu
to be accessible.

827
00:34:24,120 --> 00:34:27,360
In go sugar and vanilla syrup.
Funky chicken? Very nice.

828
00:34:27,400 --> 00:34:30,920
Sunflower seed custard,
so will we be picking seeds

829
00:34:30,960 --> 00:34:33,360
out of our teeth
when we're chomping away?

830
00:34:33,400 --> 00:34:36,000
Hopefully not, as it's all blended
and sieved.

831
00:34:36,040 --> 00:34:37,520
Happy with that, Chef?

832
00:34:37,560 --> 00:34:39,360
Absolutely. Winning custard.

833
00:34:39,400 --> 00:34:41,560
They'll add the shortbread, oat
and seed crumble

834
00:34:41,600 --> 00:34:44,400
before serving,
so for now, that's the prep done.

835
00:34:44,440 --> 00:34:47,000
I think we're
going to smash it out the park.

836
00:34:47,040 --> 00:34:49,480
I think we are. It's going to be
great. Come on, let's get ready.

837
00:34:49,520 --> 00:34:52,240
Not in a million years would
I have put that with them two.

838
00:34:52,280 --> 00:34:54,240
I would. Really? Yeah, I would.

839
00:34:54,280 --> 00:34:56,760
We're so not worried about this
menu, are we, Jo? No.

840
00:34:56,800 --> 00:34:58,360
And after a quick change,

841
00:34:58,400 --> 00:35:00,040
they rustle up a cocktail

842
00:35:00,080 --> 00:35:02,880
and are ready to welcome
their first guests.

843
00:35:02,920 --> 00:35:03,960
Here we go.

844
00:35:04,000 --> 00:35:07,320
It's current leaders
Ben and Jo from the Barn.

845
00:35:07,360 --> 00:35:09,920
Good evening.
Good evening, good evening.

846
00:35:09,960 --> 00:35:12,360
Welcome. Hello, Chef, how are you?
Nice to see you.

847
00:35:12,400 --> 00:35:14,600
What do you think of the place?
Yeah, beautiful, yeah.

848
00:35:14,640 --> 00:35:16,760
Typical, nice, cute little Leeds,

849
00:35:16,800 --> 00:35:18,120
you know, spot on.

850
00:35:18,160 --> 00:35:21,640
Next up, last night's hosts,
Brian and Lisa from Disco Kitchen.

851
00:35:21,680 --> 00:35:24,600
Come on in, nice to see you.
Are you all right?

852
00:35:24,640 --> 00:35:28,600
As glamorous as ever. Nice to see
you. So what do you think?

853
00:35:28,640 --> 00:35:32,280
It's Scandinavian,
minimalistic, yeah.

854
00:35:32,320 --> 00:35:34,440
Yeah, yeah. Cheers. ALL: Cheers.

855
00:35:35,640 --> 00:35:37,680
Coming up - fashion feuds...

856
00:35:37,720 --> 00:35:39,560
Too stylish for me,

857
00:35:39,600 --> 00:35:42,280
I didn't like that. You were going
to show me up. Too stylish?

858
00:35:42,320 --> 00:35:45,080
I don't like anybody else who's in
the room who's more cool than me.

859
00:35:45,120 --> 00:35:47,040
What a ridiculous thing to say.

860
00:35:47,080 --> 00:35:49,920
And someone collects the cash.

861
00:35:49,960 --> 00:35:52,400
In second place we have...

862
00:35:58,640 --> 00:36:01,560
It's night three of the
professionals' competition

863
00:36:01,600 --> 00:36:02,680
in Yorkshire...

864
00:36:02,720 --> 00:36:04,080
ALL: Cheers.

865
00:36:04,120 --> 00:36:07,240
..where chef Simon and
front of house Sakina are hosting

866
00:36:07,280 --> 00:36:10,600
a night out at their
Scandi-inspired restaurant FINT.

867
00:36:10,640 --> 00:36:14,080
In the kitchen, they're dishing
out the soup,

868
00:36:14,120 --> 00:36:17,560
salting the butter
and slicing the rye bread.

869
00:36:17,600 --> 00:36:18,880
Ooh, it's a right wedge, that.

870
00:36:18,920 --> 00:36:21,160
I got a bit chunky. Yeah, perfect.

871
00:36:21,200 --> 00:36:23,440
Let's get them up
to our guests, then.

872
00:36:23,480 --> 00:36:25,320
Yeah, lovely. Thank you, Chef.

873
00:36:25,360 --> 00:36:26,760
And there it is,

874
00:36:26,800 --> 00:36:30,520
sweet potato and lentil soup
with borodinsky bread and butter.

875
00:36:30,560 --> 00:36:33,000
Thank you so much.
You're very welcome.

876
00:36:33,040 --> 00:36:35,720
So borodinsky bread is just
a dark rye bread

877
00:36:35,760 --> 00:36:38,120
with coriander seeds
and some other spices.

878
00:36:40,560 --> 00:36:42,680
It's beautiful, it's beautiful.

879
00:36:42,720 --> 00:36:47,120
It's lovely. For me, just slightly
a little bit more seasoning.

880
00:36:47,160 --> 00:36:49,880
Sometimes I try to err
a bit more cautiously

881
00:36:49,920 --> 00:36:52,000
but I should have remembered
my crowd.

882
00:36:52,040 --> 00:36:55,280
A soup as a starter,
it's not my cup of tea.

883
00:36:55,320 --> 00:36:57,120
I want a treat.

884
00:36:57,160 --> 00:37:00,080
It was tasty but, again, it was a
soup, but it was tasty. Very sweet.

885
00:37:00,120 --> 00:37:03,000
I loved it,
I thought it was so tasty.

886
00:37:03,040 --> 00:37:04,960
For me, massively under-seasoned.

887
00:37:05,000 --> 00:37:08,480
With the soup a bit hit and miss,
talk turns to decor.

888
00:37:08,520 --> 00:37:12,160
As soon as I walked through
that door, I felt at ease. Yeah.

889
00:37:12,200 --> 00:37:14,960
The colour palette... It is very
soft. It's warming.

890
00:37:15,000 --> 00:37:16,880
So different to ours, but I love it.

891
00:37:16,920 --> 00:37:19,680
It was my other half who's got
the eye. He designed all this.

892
00:37:19,720 --> 00:37:21,200
Is your other half Swedish?

893
00:37:21,240 --> 00:37:22,360
He's half-Norwegian.

894
00:37:22,400 --> 00:37:24,080
It's smart. Smart.

895
00:37:24,120 --> 00:37:26,400
It's lovely,
it's a very welcoming environment.

896
00:37:26,440 --> 00:37:30,080
So, Ben, if you weren't in this
industry, what would you do?

897
00:37:30,120 --> 00:37:34,000
I think it would obviously have
to be a male swimwear model.

898
00:37:34,040 --> 00:37:36,160
Ohh! Yeah.

899
00:37:36,200 --> 00:37:40,160
My dream job would be
professional wine-taster.

900
00:37:40,200 --> 00:37:42,040
OTHERS: Ohh!

901
00:37:42,080 --> 00:37:44,920
The more you try, the better
you are at it. I'm up for that.

902
00:37:44,960 --> 00:37:46,680
Get your nose right in.

903
00:37:46,720 --> 00:37:48,920
Get the aroma,
what are you finding there?

904
00:37:48,960 --> 00:37:51,080
Ooh, what are we getting?
Let me guess. Grapes?

905
00:37:51,120 --> 00:37:54,120
Blackcurrant?
I was going to say blackcurrant.

906
00:37:54,160 --> 00:37:56,560
Any other budding sommeliers
in the house?

907
00:37:56,600 --> 00:37:59,320
Yeah, it's fruity.
It's soft and fruity.

908
00:37:59,360 --> 00:38:01,960
Do you know what, it's giving me
quite a lot of tannin.

909
00:38:02,000 --> 00:38:05,880
Is it? Yeah. Oh, it shouldn't do.
It's definitely not the wine.

910
00:38:05,920 --> 00:38:08,520
It's definitely not the wine that's
giving you the tannin.

911
00:38:08,560 --> 00:38:11,600
If I, as a customer, am saying it's
my experience having tannin,

912
00:38:11,640 --> 00:38:13,160
then she told me it's not.

913
00:38:13,200 --> 00:38:16,000
I thought that was
massively peculiar.

914
00:38:16,040 --> 00:38:19,120
So we're one course down.
The next course is going to be...

915
00:38:19,160 --> 00:38:20,760
Still pretty confident, yeah.

916
00:38:20,800 --> 00:38:22,840
..is a little bit different again
and, you know...

917
00:38:22,880 --> 00:38:24,240
But I'm sure they'll love it.

918
00:38:24,280 --> 00:38:25,640
Time for the main.

919
00:38:25,680 --> 00:38:28,360
Simon starts by slicing up
his root veg.

920
00:38:28,400 --> 00:38:33,000
Celeriac is a really ugly veg.
It does look like a bit of a brain.

921
00:38:33,040 --> 00:38:35,800
Mmm! Fried brain. Next is sauce.

922
00:38:35,840 --> 00:38:38,200
To reduced stock,
he adds cream and dill.

923
00:38:38,240 --> 00:38:41,640
Dill and lamb goes amazingly well.
It's a very Nordic thing to do.

924
00:38:41,680 --> 00:38:43,440
It's added to the lamb shank.

925
00:38:43,480 --> 00:38:44,640
Happy, happy.

926
00:38:44,680 --> 00:38:47,680
Then it all goes on the plate
with a large spoonful of

927
00:38:47,720 --> 00:38:49,760
the herby cavolo nero puree.

928
00:38:49,800 --> 00:38:52,920
BELL RINGS
Right, service, let's go.Let's go.

929
00:38:52,960 --> 00:38:56,560
Sweet and sour dill lamb shank
with roasted celeriac,

930
00:38:56,600 --> 00:39:00,200
brunkal and a cavolo nero
and pumpkin seed cream.

931
00:39:03,400 --> 00:39:07,280
The aroma around this table right
now is just divine.

932
00:39:10,800 --> 00:39:12,280
So this is brunkal?

933
00:39:12,320 --> 00:39:13,280
Yes, yeah.

934
00:39:13,320 --> 00:39:15,160
A Swedish version,
whack it together,

935
00:39:15,200 --> 00:39:17,000
of bubble and squeak,
Chef, would you say?

936
00:39:17,040 --> 00:39:18,240
Absolutely, absolutely.

937
00:39:18,280 --> 00:39:20,640
Beautiful braised lamb. Thank you.

938
00:39:20,680 --> 00:39:23,600
The celeriac, a triumph.
My only comment,

939
00:39:23,640 --> 00:39:26,480
the cavolo nero puree was
quite claggy.

940
00:39:26,520 --> 00:39:29,440
Everything on that dish I enjoyed.

941
00:39:29,480 --> 00:39:31,600
The overwhelming factor
for me was that

942
00:39:31,640 --> 00:39:34,720
I didn't understand that puree that
superseded every other flavour.

943
00:39:34,760 --> 00:39:36,880
I didn't get sweet and sour.

944
00:39:36,920 --> 00:39:39,680
With the Swedish sweet and sour,
you don't add any sugar.

945
00:39:39,720 --> 00:39:41,320
All the sweetness is coming...

946
00:39:41,360 --> 00:39:43,960
It's just what's in the lamb.
It's not a sweet and sour.

947
00:39:44,000 --> 00:39:47,240
So when you read it... It's not like
a Chinese sweet and sour.

948
00:39:47,280 --> 00:39:50,240
I didn't get any sweet or
sour flavours.

949
00:39:50,280 --> 00:39:51,640
I got the dill.

950
00:39:51,680 --> 00:39:54,360
I don't really place dill
with lamb.

951
00:39:54,400 --> 00:39:56,240
With the main falling
a little short,

952
00:39:56,280 --> 00:39:58,200
the group discusses
first impressions.

953
00:39:58,240 --> 00:40:01,160
When I first met you,
not a couple. Then a moment later,

954
00:40:01,200 --> 00:40:03,400
they are a couple.
Then they're not a couple.

955
00:40:03,440 --> 00:40:06,480
You've clearly got the most
beautiful, lovely relationship.

956
00:40:06,520 --> 00:40:09,000
You clearly support each other.
You'll make me cry.

957
00:40:09,040 --> 00:40:11,400
Jo and Ben,
they're lovely people

958
00:40:11,440 --> 00:40:13,760
and I'm really glad that
I've met them.

959
00:40:13,800 --> 00:40:15,080
Too stylish for me.

960
00:40:15,120 --> 00:40:19,480
I didn't like that. You were going
to show me up. Ooh.

961
00:40:19,520 --> 00:40:20,720
Too stylish?

962
00:40:20,760 --> 00:40:24,240
I don't like anybody else who's in
the room that's more cool than me.

963
00:40:24,280 --> 00:40:26,920
Anyone who thinks they're cool
is not cool.

964
00:40:26,960 --> 00:40:28,440
What a ridiculous thing to say.

965
00:40:28,480 --> 00:40:31,560
The first night, between you...
We could see you were so in love.

966
00:40:31,600 --> 00:40:32,960
It was beautiful.

967
00:40:33,000 --> 00:40:35,520
Whether in ten years' time,
that's a different story,

968
00:40:35,560 --> 00:40:36,720
you know what I mean?

969
00:40:36,760 --> 00:40:38,600
Living with someone that
you work with

970
00:40:38,640 --> 00:40:41,160
must be really tough.
It's a love and hate relationship.

971
00:40:41,200 --> 00:40:43,120
But bet they work really good
together.

972
00:40:43,160 --> 00:40:45,800
ALL: Cheers.
Cheers for getting through it.

973
00:40:45,840 --> 00:40:48,800
On to dessert,
and Simon reheats his rhubarb.

974
00:40:48,840 --> 00:40:52,280
So these are dried apricots that
we've pickled off.

975
00:40:52,320 --> 00:40:55,480
In they go, and it's time
for that slightly unusual custard.

976
00:40:55,520 --> 00:40:57,160
It's not what you expect from
a custard

977
00:40:57,200 --> 00:40:59,000
because it's not double cream
and eggs.

978
00:40:59,040 --> 00:41:01,280
A sprinkle of crumble mix
and it's done.

979
00:41:01,320 --> 00:41:03,840
Do you know what, I'm very happy
with these today. Good.

980
00:41:03,880 --> 00:41:05,040
Wonderful.

981
00:41:05,080 --> 00:41:08,880
It's rhubarb and apricot crumble
with sunflower seed custard.

982
00:41:08,920 --> 00:41:11,160
Go on, have a sniff.

983
00:41:11,200 --> 00:41:12,840
Brian?

984
00:41:12,880 --> 00:41:14,520
Brian!

985
00:41:14,560 --> 00:41:15,920
Oh, he's back.

986
00:41:19,600 --> 00:41:22,400
The rhubarb was amazing.
It was super sweet,

987
00:41:22,440 --> 00:41:24,800
it was super tangy,
it was super acidic.

988
00:41:24,840 --> 00:41:27,800
For me, it didn't work.
That's all right.

989
00:41:27,840 --> 00:41:29,920
It reminds me of something that
I would eat

990
00:41:29,960 --> 00:41:31,600
when I'm going to the gym.

991
00:41:31,640 --> 00:41:33,880
It was like a smoothie that had
been heated up

992
00:41:33,920 --> 00:41:35,400
with loads of nuts thrown on it.

993
00:41:35,440 --> 00:41:38,440
Like something that I would eat in
a morning that I don't really like.

994
00:41:38,480 --> 00:41:41,080
I'd like to know how,
how have you made custard?

995
00:41:41,120 --> 00:41:42,120
It is a vegan custard

996
00:41:42,160 --> 00:41:44,480
so I can't use eggs,
I can't use cream.

997
00:41:44,520 --> 00:41:45,880
Then it's not a custard.

998
00:41:45,920 --> 00:41:47,080
OK.

999
00:41:47,120 --> 00:41:50,120
A vegan sausage roll is not
a sausage roll,

1000
00:41:50,160 --> 00:41:52,960
and that's my point.
I feel very strongly about this.

1001
00:41:53,000 --> 00:41:55,320
I call it a custard
because what else would I call it?

1002
00:41:55,360 --> 00:41:57,160
That is not a custard to me,
I'm sorry.

1003
00:41:57,200 --> 00:42:00,920
OK. So as a sauce for a dessert,
did you like it?

1004
00:42:00,960 --> 00:42:02,120
No.

1005
00:42:02,160 --> 00:42:03,160
OK.

1006
00:42:03,200 --> 00:42:07,440
It was a grey, claggy,
underwhelming...

1007
00:42:07,480 --> 00:42:09,160
..don't know what.

1008
00:42:09,200 --> 00:42:11,520
Then you challenged me last night
about the poutine.

1009
00:42:11,560 --> 00:42:14,080
But poutine is such
a specific thing.

1010
00:42:14,120 --> 00:42:17,280
But it's not a registered trademark
as a heritage...

1011
00:42:17,320 --> 00:42:19,280
Well, neither is custard.
Neither is custard.

1012
00:42:19,320 --> 00:42:22,040
I'll call it a vegan sauce.
Just for you. Have an option.

1013
00:42:22,080 --> 00:42:24,360
Crumble and vegan sauce on top.

1014
00:42:24,400 --> 00:42:26,600
Everyone's like, "Why don't you just
call it custard?"

1015
00:42:26,640 --> 00:42:28,440
"Cos Brian said not
to call it custard."

1016
00:42:28,480 --> 00:42:30,920
Fair comment, fair comment. I'll
serve what I want to serve

1017
00:42:30,960 --> 00:42:33,080
and how I serve it. Yeah.
Fair comment. Do what you do.

1018
00:42:33,120 --> 00:42:36,120
Yeah, absolutely.
We don't do... Yeah.

1019
00:42:36,160 --> 00:42:38,200
Ooh, it's a bit awkward.

1020
00:42:38,240 --> 00:42:39,960
Yeah, Brian was
a little bit annoying

1021
00:42:40,000 --> 00:42:44,080
but I don't really care what
Brian says, if I was honest.

1022
00:42:44,120 --> 00:42:46,160
Things were getting higher
and higher and higher,

1023
00:42:46,200 --> 00:42:48,400
and it was putting
a little tinge on the evening

1024
00:42:48,440 --> 00:42:50,080
because we were all having
a good time.

1025
00:42:50,120 --> 00:42:53,000
It was getting a bit too much -
for a bit of custard, really.

1026
00:42:53,040 --> 00:42:56,000
It's a fair point.
Hello, what's going on here?

1027
00:42:56,040 --> 00:42:58,320
I would like to ask you, Jo,

1028
00:42:58,360 --> 00:43:02,000
would you make me the honour of
being my number one

1029
00:43:02,040 --> 00:43:04,960
best female friend
with possible benefits?

1030
00:43:05,000 --> 00:43:06,800
OTHERS LAUGH

1031
00:43:06,840 --> 00:43:08,800
No possible benefits.

1032
00:43:08,840 --> 00:43:10,360
SAKINA: It's the wrong finger.

1033
00:43:10,400 --> 00:43:11,960
BEN: Exactly!

1034
00:43:12,000 --> 00:43:13,880
Is that a yes?

1035
00:43:13,920 --> 00:43:15,600
Mwah!

1036
00:43:15,640 --> 00:43:17,640
Whoa, whoa, whoa, whoa!

1037
00:43:17,680 --> 00:43:20,040
Oh, I think it's a no.

1038
00:43:20,080 --> 00:43:22,800
I always carry a spare.

1039
00:43:22,840 --> 00:43:26,760
This one's flashy as well.
Jo, you had it all.

1040
00:43:26,800 --> 00:43:30,160
Brian, someone's finally made
an honest woman out of me.

1041
00:43:30,200 --> 00:43:33,120
If that makes you happy,
darling, carry on. Crack on!

1042
00:43:33,160 --> 00:43:35,600
We've done enough to be...

1043
00:43:35,640 --> 00:43:37,440
Not third. ..not third.

1044
00:43:37,480 --> 00:43:38,880
Scores, please.

1045
00:43:38,920 --> 00:43:41,120
Enjoyed it a little bit
more than you.

1046
00:43:41,160 --> 00:43:44,360
But, equally, I thought it was
a very strong night. Yeah, it was.

1047
00:43:44,400 --> 00:43:47,240
So we're going to give it...
BOTH: ..16.

1048
00:43:47,280 --> 00:43:49,800
Tonight we're
going to score Simon and Sakina...

1049
00:43:49,840 --> 00:43:51,480
Whoa there!

1050
00:43:51,520 --> 00:43:52,920
They need another 16

1051
00:43:52,960 --> 00:43:54,680
from Ben and Jo to win outright.

1052
00:43:54,720 --> 00:43:56,840
ALL CHEER

1053
00:43:56,880 --> 00:43:59,320
ALL GASP

1054
00:44:00,600 --> 00:44:03,160
In third place we have

1055
00:44:03,200 --> 00:44:06,360
Brian and Lisa with Disco
Kitchen.

1056
00:44:06,400 --> 00:44:08,800
Oh, well done, guys.

1057
00:44:08,840 --> 00:44:13,560
In second place, we have,
Simon and Sakina of FINT.

1058
00:44:13,600 --> 00:44:16,000
Which means the winner is...

1059
00:44:17,440 --> 00:44:21,720
Ben and Jo gave Simon and Sakina 13,
meaning the Barn are the winners.

1060
00:44:21,760 --> 00:44:23,240
It doesn't matter,

1061
00:44:23,280 --> 00:44:25,600
it really doesn't,
and we've made some good friends.

1062
00:44:25,640 --> 00:44:27,160
Brian? Disappointed.

1063
00:44:27,200 --> 00:44:28,600
Yeah.

1064
00:44:28,640 --> 00:44:31,560
Hey, forza, forza, forza.

1065
00:44:31,600 --> 00:44:34,440
Very worthy winners,
they've been smashing it all week.

1066
00:44:34,480 --> 00:44:36,040
Just looking forward to having
a night

1067
00:44:36,080 --> 00:44:38,280
when I'm not having
a three-course meal.

1068
00:44:38,320 --> 00:44:39,960
Whoo!

1069
00:44:40,000 --> 00:44:41,960
I'm going to cry now.

1070
00:44:42,000 --> 00:44:45,040
You big, soft lemon. I know.

1071
00:44:45,080 --> 00:44:47,360
That's why I have to be there,
to man you up.

1072
00:44:47,400 --> 00:44:48,960
All right, why do you have to...?

1073
00:44:49,000 --> 00:44:51,120
We were doing so bloody well,
for God's sake.

1074
00:44:51,160 --> 00:44:53,880
# It's a nice day for
a white wedding

1075
00:44:56,960 --> 00:45:03,200
# It's a nice day
to start again... #

1076
00:45:12,320 --> 00:45:15,560
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