1 00:00:02,000 --> 00:00:04,080 I'm ready to rock and roll! Take three restaurants... 2 00:00:04,120 --> 00:00:07,240 Cheers! ..aiming for culinary excellence. 3 00:00:07,280 --> 00:00:09,240 Ta-da! Here's one I prepared earlier. 4 00:00:09,280 --> 00:00:10,880 They've got to be spot on. 5 00:00:10,920 --> 00:00:13,440 Ask each to host a three-course meal... 6 00:00:13,480 --> 00:00:15,640 I don't eat steak, I never eat steak. 7 00:00:15,680 --> 00:00:17,640 ..which will be scored in secret. 8 00:00:17,680 --> 00:00:18,840 High five to that. 9 00:00:20,600 --> 00:00:23,320 On today's show. Presentation put-downs... 10 00:00:23,360 --> 00:00:26,200 We like to think of ourselves as a 2022 restaurant, 11 00:00:26,240 --> 00:00:27,400 not the 1980s. 12 00:00:27,440 --> 00:00:29,360 Tonight we did come in with a bit of attitude. 13 00:00:29,400 --> 00:00:30,520 Salute! 14 00:00:30,560 --> 00:00:31,800 ..sickly spirits... 15 00:00:31,840 --> 00:00:34,800 LAUGHTER It was disgusting, Lemsip. 16 00:00:34,840 --> 00:00:36,320 ..and lairy landladies... 17 00:00:36,360 --> 00:00:37,920 Get out my pub! 18 00:00:37,960 --> 00:00:41,160 I think you cross with her and you don't know where you'd turn up. 19 00:00:41,200 --> 00:00:45,960 ..as they compete for £1,000 in cold, hard cash. 20 00:00:46,000 --> 00:00:48,200 Shall we go show the boys our crumpets? Yes. 21 00:00:54,080 --> 00:00:57,680 Today's professional cooking competition comes from South Wales, 22 00:00:57,720 --> 00:01:00,840 where the catch of the day on many menus doesn't have far to travel. 23 00:01:02,240 --> 00:01:06,200 And trying their luck up the River Taff are this week's first hosts. 24 00:01:06,240 --> 00:01:07,880 # Gone fishing... # 25 00:01:07,920 --> 00:01:09,280 Andrea! Yeah? 26 00:01:09,320 --> 00:01:11,040 How long are you going to be? 27 00:01:11,080 --> 00:01:13,560 Until we don't catch the trout, we don't go home. 28 00:01:13,600 --> 00:01:17,040 Angling for top spot are brothers Toni and Andrea, 29 00:01:17,080 --> 00:01:20,400 proprietors of Prego in Cardiff city centre. 30 00:01:20,440 --> 00:01:23,360 It's the fish. What have I got this thing for? 31 00:01:23,400 --> 00:01:25,200 You can have it. 32 00:01:25,240 --> 00:01:28,960 This place, the concept is a wine bar/restaurant. 33 00:01:29,000 --> 00:01:32,880 It is proper Italian authentic food. 34 00:01:32,920 --> 00:01:35,560 My brother Andrea is the head chef 35 00:01:35,600 --> 00:01:38,840 and I do the rest that needs to be done, basically. 36 00:01:38,880 --> 00:01:40,240 Toni said, he works all the time, 37 00:01:40,280 --> 00:01:44,120 but I don't see him working, just see him enjoying himself. 38 00:01:44,160 --> 00:01:45,440 Cheers! 39 00:01:45,480 --> 00:01:46,960 So perfect combination. 40 00:01:47,000 --> 00:01:48,600 Well, you would say that. 41 00:01:50,000 --> 00:01:52,560 So what's the secret to success today then? 42 00:01:52,600 --> 00:01:57,760 The important authentic Italian food is just using the right ingredient, 43 00:01:57,800 --> 00:01:59,200 fresh ingredient. 44 00:01:59,240 --> 00:02:00,680 We're going to blow them away. 45 00:02:01,920 --> 00:02:05,560 Kicking off with the main, tagliatelle alla carbonara. 46 00:02:05,600 --> 00:02:07,280 I knew it was going to be Italian. 47 00:02:07,320 --> 00:02:09,720 Ohhhh...bum. 48 00:02:12,160 --> 00:02:15,320 Meet owner Martine and assistant manager Lana 49 00:02:15,360 --> 00:02:17,360 of the Lamb and Flag in Cowbridge. 50 00:02:17,400 --> 00:02:21,720 We are a traditional country pub in a very, very small village. 51 00:02:21,760 --> 00:02:25,560 Yeah, it's pub food but it's really good pub food. Yes. 52 00:02:25,600 --> 00:02:28,080 Martine bought her boozer two and a half years ago 53 00:02:28,120 --> 00:02:31,080 and enlisted Lana 18 months later. 54 00:02:31,120 --> 00:02:35,240 Martine is the boss, her business, what she says goes. 55 00:02:35,280 --> 00:02:36,880 Yeah, just tip it all in. 56 00:02:36,920 --> 00:02:39,880 I look to Lana for, like, advice 57 00:02:39,920 --> 00:02:42,840 and then I can blame her when it goes wrong. Yeah. 58 00:02:42,880 --> 00:02:45,800 And while this dancing duo may pull plenty of pints, 59 00:02:45,840 --> 00:02:48,760 they won't be pulling any punches when it comes to the competition. 60 00:02:48,800 --> 00:02:53,520 I think critiquing other people will be OK for us. 61 00:02:53,560 --> 00:02:55,720 I don't think we're going to be scared to do it. 62 00:02:55,760 --> 00:02:57,600 And obviously we're going to win anyway 63 00:02:57,640 --> 00:03:00,680 so they just need to chill out. So they need to be intimidated of us. 64 00:03:00,720 --> 00:03:02,240 Yeah! Yeah! 65 00:03:02,280 --> 00:03:03,840 Back at Prego, 66 00:03:03,880 --> 00:03:06,560 Andrea's making his own pasta dough. 67 00:03:06,600 --> 00:03:09,680 It's a lot of hard work, basically. 68 00:03:09,720 --> 00:03:12,160 That's why he doesn't do the gym. That's my gym. 69 00:03:12,200 --> 00:03:17,120 That's his gym, you know. He does the gym and I do the gin. 70 00:03:17,160 --> 00:03:18,240 That's the spirit! 71 00:03:18,280 --> 00:03:19,480 Andrea, how's it going? 72 00:03:19,520 --> 00:03:21,960 Finished. Look, it doesn't break any more, see? 73 00:03:22,000 --> 00:03:24,480 The dough will get a rest and a roll later. 74 00:03:24,520 --> 00:03:26,360 Tagliatelle alla carbonara. 75 00:03:27,440 --> 00:03:30,360 Looks like an Indian restaurant to me, what do you think? 76 00:03:31,640 --> 00:03:34,920 These culinary clowns are owner Dan and head chef Rhys 77 00:03:34,960 --> 00:03:36,880 from La Cocina Tapas in Bridgend 78 00:03:36,920 --> 00:03:38,800 where the obvious question is... 79 00:03:38,840 --> 00:03:41,720 Are we Spanish? No, no, probably not, no. 80 00:03:41,760 --> 00:03:43,080 PROBABLY not?! 81 00:03:44,360 --> 00:03:47,600 I'd sum up this restaurant as being somewhere that's fun, vibrant. 82 00:03:47,640 --> 00:03:49,720 We source produce direct from Spain 83 00:03:49,760 --> 00:03:52,400 and you wouldn't get better in this sort of area. 84 00:03:52,440 --> 00:03:54,000 Looks really tidy, like. 85 00:03:54,040 --> 00:03:56,920 And where did you pick up that shiner, Dan? 86 00:03:56,960 --> 00:03:59,720 I've just got back from a weekend playing rugby. 87 00:03:59,760 --> 00:04:02,440 It got a bit rough. I'm often turning up to work looking like 88 00:04:02,480 --> 00:04:05,040 I've been in 12 rounds with Mike Tyson. 89 00:04:05,080 --> 00:04:07,080 No scraps this week, please. 90 00:04:07,120 --> 00:04:10,200 Back with today's hosts who are prepping their carbonara sauce. 91 00:04:10,240 --> 00:04:13,680 OK, so you want me to do the cheese now? Do some work, go on. OK. 92 00:04:13,720 --> 00:04:15,120 Half of it. 93 00:04:15,160 --> 00:04:17,080 Half of it, OK. I'll get on with it. 94 00:04:17,120 --> 00:04:21,680 While his brother chops cured pork cheek, Toni gets grating. 95 00:04:21,720 --> 00:04:24,080 Hey, Toni, already I make, you just start, 96 00:04:24,120 --> 00:04:26,760 not even 100 grams you've done, you've got to do half a kilo. 97 00:04:26,800 --> 00:04:28,640 Hey, I've been working an hour. 98 00:04:28,680 --> 00:04:31,680 I need a break, you know. Do you mind? 99 00:04:31,720 --> 00:04:33,080 OK, go for a break. 100 00:04:33,120 --> 00:04:34,160 Thank you, boss. 101 00:04:34,200 --> 00:04:36,440 You can't get the staff these days. 102 00:04:36,480 --> 00:04:37,760 What does that mean? 103 00:04:37,800 --> 00:04:39,840 Alla? With, I think. 104 00:04:39,880 --> 00:04:41,400 Well done, Martine. 105 00:04:41,440 --> 00:04:43,440 Definitely not alla Toni, 106 00:04:43,480 --> 00:04:46,160 Andrea rolls out and presses his pasta. 107 00:04:46,200 --> 00:04:47,920 This is easy. This is Italian so... 108 00:04:47,960 --> 00:04:50,560 This is easy. They could have gone for absolutely anything. 109 00:04:50,600 --> 00:04:51,800 They've gone for carbonara. 110 00:04:51,840 --> 00:04:53,120 There we are. 111 00:04:53,160 --> 00:04:56,480 He puts the finishing touches to his tagliatelle... 112 00:04:56,520 --> 00:04:59,320 Very nice. There you are, done. 113 00:04:59,360 --> 00:05:02,080 ..which will be cooked with the carbonara sauce tonight. 114 00:05:03,280 --> 00:05:05,400 Onto the starter, Gamberoni. 115 00:05:05,440 --> 00:05:08,000 Pan-fried king prawns in garlic and chilli. 116 00:05:08,040 --> 00:05:10,000 Simple dish, isn't it? Chilli, garlic, prawns. 117 00:05:10,040 --> 00:05:11,480 You can't really go wrong, I think. 118 00:05:11,520 --> 00:05:14,440 This is where we're going to win the competition. 119 00:05:14,480 --> 00:05:17,480 I'm gutted, I hate prawns. 120 00:05:17,520 --> 00:05:20,160 Prawns are weird. Do you think they're going to have, like... 121 00:05:21,400 --> 00:05:23,400 ..eyes and stuff? That's not a prawn. Yeah, it is. 122 00:05:23,440 --> 00:05:25,520 That's not a prawn. Yeah, it is. That's... 123 00:05:25,560 --> 00:05:28,160 You have to like pick the stuff off. That's not a prawn. 124 00:05:28,200 --> 00:05:29,800 Yes, it is. 125 00:05:29,840 --> 00:05:31,920 Is it? 126 00:05:31,960 --> 00:05:34,880 Don't know what you're eating! I don't eat them. 127 00:05:34,920 --> 00:05:36,680 At least try them tonight. 128 00:05:38,040 --> 00:05:42,320 The shells come off and are fried with garlic, dill and bay leaves. 129 00:05:42,360 --> 00:05:44,400 Toni, can I have some... 130 00:05:44,440 --> 00:05:47,480 What do you want, white wine? No, ice. 131 00:05:47,520 --> 00:05:49,800 Ice in, it's brought to the boil 132 00:05:49,840 --> 00:05:52,400 and the bisque will be served with the prawns tonight. 133 00:05:53,560 --> 00:05:55,760 Time for dessert, tiramisu. 134 00:05:55,800 --> 00:05:59,560 It's an Italian trifle. That's not... 135 00:05:59,600 --> 00:06:01,400 That's a big statement to make. 136 00:06:01,440 --> 00:06:03,160 It's not hard. 137 00:06:03,200 --> 00:06:06,240 If it's executed well, it will be a winner for me. 138 00:06:06,280 --> 00:06:08,880 The way, Andrea, he does it, 139 00:06:08,920 --> 00:06:12,400 is the old traditional recipe. 140 00:06:12,440 --> 00:06:14,400 I'm sure they will love it. 141 00:06:14,440 --> 00:06:17,320 To start with, egg yolks are whisked with sugar. 142 00:06:17,360 --> 00:06:18,720 Just you, Andrea? 143 00:06:18,760 --> 00:06:20,120 Toni! 144 00:06:20,160 --> 00:06:21,800 Any excuse. 145 00:06:21,840 --> 00:06:23,320 Mascarpone goes into the mix 146 00:06:23,360 --> 00:06:26,560 and egg whites also get a whizz with some sugar. 147 00:06:26,600 --> 00:06:29,040 Then when it's ready, that's the check. 148 00:06:29,080 --> 00:06:30,600 Done with confidence! 149 00:06:30,640 --> 00:06:33,760 The two bowls are combined and orange zest added. 150 00:06:33,800 --> 00:06:36,280 It's got to be really boozy, though. 151 00:06:36,320 --> 00:06:39,200 I need to feel, like, "woof!", after eating a tiramisu. 152 00:06:39,240 --> 00:06:42,520 What alcohol is in a tiramisu? Is it... What's in a tiramisu? 153 00:06:42,560 --> 00:06:44,480 Marsala's in this one. 154 00:06:44,520 --> 00:06:45,840 You can do the mixture. 155 00:06:45,880 --> 00:06:48,360 I'll show you one and then you do the rest, OK? 156 00:06:48,400 --> 00:06:51,080 Not too long, just like that, that's enough. 157 00:06:51,120 --> 00:06:52,560 OK. OK? 158 00:06:52,600 --> 00:06:55,640 Because otherwise it will be too soggy, and you do like that, OK? 159 00:06:55,680 --> 00:06:58,960 As Tommy Cooper would say, just like that! 160 00:06:59,000 --> 00:07:03,440 AS TOMMY COOPER: Savoiardi biscuits, espresso coffee and marsala, ha-ha! 161 00:07:03,480 --> 00:07:04,760 Any good, Toni? 162 00:07:04,800 --> 00:07:06,920 Lovely. Would you like to try some? 163 00:07:06,960 --> 00:07:08,840 NORMAL VOICE: Not at the moment, thanks. 164 00:07:08,880 --> 00:07:10,000 Biscuits in bowls, 165 00:07:10,040 --> 00:07:12,200 Toni's got more jobs to do. 166 00:07:12,240 --> 00:07:14,760 Here we are. You know, he makes me work like slave. 167 00:07:14,800 --> 00:07:17,760 The egg mix made earlier is piped on. 168 00:07:17,800 --> 00:07:19,480 Perfecto, well done! 169 00:07:19,520 --> 00:07:21,720 Do you want a raspberry or strawberry? 170 00:07:21,760 --> 00:07:23,200 I think he's earned more than that. 171 00:07:23,240 --> 00:07:25,400 The tiramisus will be served tonight. 172 00:07:25,440 --> 00:07:29,360 Andrea, you have done amazing. We have finished now. Well done. 173 00:07:29,400 --> 00:07:31,640 Gently, Toni! 174 00:07:31,680 --> 00:07:33,400 This is not the winning menu. This is not. 175 00:07:33,440 --> 00:07:35,400 I don't believe this is the winning menu. 176 00:07:35,440 --> 00:07:38,440 Big smash, this, but in the overall grand scheme of things, 177 00:07:38,480 --> 00:07:40,760 I think there's nothing to worry too much about. 178 00:07:40,800 --> 00:07:43,360 First to say ciao at Prego 179 00:07:43,400 --> 00:07:45,440 are Martine and Lana from the Lamb and Flag. 180 00:07:45,480 --> 00:07:48,480 Buona sera! Hello! Che belle ragazze. 181 00:07:48,520 --> 00:07:50,120 Hello, how are you? 182 00:07:50,160 --> 00:07:52,560 Good evening! Hello! Welcome to Prego. 183 00:07:52,600 --> 00:07:53,640 Thank you very much. 184 00:07:53,680 --> 00:07:55,520 Going to introduce yourselves, Toni? 185 00:07:55,560 --> 00:07:56,800 There we are, cheers, 186 00:07:56,840 --> 00:07:59,320 here's to a good evening and thank you for coming to Prego. 187 00:07:59,360 --> 00:08:01,440 Toni, introduce yourselves! 188 00:08:01,480 --> 00:08:03,320 Hello, I'm Toni, this is Andrea. 189 00:08:03,360 --> 00:08:04,800 Hello. What's your name? 190 00:08:04,840 --> 00:08:06,320 I'm Martine. Martine. 191 00:08:06,360 --> 00:08:08,280 And this is Lana. I'm Lana. 192 00:08:08,320 --> 00:08:09,840 Better late than never. 193 00:08:09,880 --> 00:08:13,120 Next on the scene are Dan and Rhys from La Cocina. 194 00:08:13,160 --> 00:08:15,280 You all right? How's it going? Good evening. 195 00:08:15,320 --> 00:08:17,360 Buona sera, I'm Toni and that's my brother. 196 00:08:17,400 --> 00:08:18,640 Andrea. You OK? 197 00:08:18,680 --> 00:08:21,520 Welcome to Prego. Salute! 198 00:08:21,560 --> 00:08:23,040 That's Lana. 199 00:08:23,080 --> 00:08:24,800 Hello. And this is Martine. 200 00:08:24,840 --> 00:08:26,920 You all right, Martine? Yeah, you OK, Dan? 201 00:08:26,960 --> 00:08:28,320 They don't need an intro then. 202 00:08:28,360 --> 00:08:30,840 We've met before. Oh, you have? 203 00:08:30,880 --> 00:08:33,560 Dan and myself are from the same town. 204 00:08:33,600 --> 00:08:37,560 I think we will both support each other and I wish him all the best. 205 00:08:37,600 --> 00:08:38,840 Even this week? 206 00:08:38,880 --> 00:08:41,000 Except this week. Yeah... 207 00:08:41,040 --> 00:08:43,320 Cheers! ALL: Cheers! 208 00:08:43,360 --> 00:08:46,200 Coming up, smashing serenades. 209 00:08:46,240 --> 00:08:48,880 # Sweet Caroline... # GLASS SMASHES 210 00:08:50,720 --> 00:08:52,040 Dan smashed a glass... 211 00:08:52,080 --> 00:08:53,360 And blamed me. 212 00:08:53,400 --> 00:08:55,280 100% Martine broke that glass. 213 00:08:55,320 --> 00:08:57,360 And pudding palavers. 214 00:08:57,400 --> 00:09:00,640 In UK, it's all about alcohol, cream and butter, OK? 215 00:09:00,680 --> 00:09:02,160 Yes, yes! 216 00:09:02,200 --> 00:09:03,760 That's what it is. CHEERING 217 00:09:03,800 --> 00:09:06,120 When they come in here, they're in Italy. 218 00:09:13,680 --> 00:09:16,000 It's night one in South Wales and at Prego, 219 00:09:16,040 --> 00:09:19,240 the first pair of pros on show are Toni and Andrea, 220 00:09:19,280 --> 00:09:21,520 who are dishing up an authentic Italian experience 221 00:09:21,560 --> 00:09:23,040 for their diners. 222 00:09:23,080 --> 00:09:25,360 Well, one of them is anyway. 223 00:09:25,400 --> 00:09:27,320 Andrea, do you want me to do anything else 224 00:09:27,360 --> 00:09:29,200 apart from what I done already all day? 225 00:09:29,240 --> 00:09:31,960 Go for another break, that's what you've done all day. 226 00:09:32,000 --> 00:09:33,560 Break, have another break, yeah. 227 00:09:33,600 --> 00:09:36,000 Thank you, thank you. I'll see you later, good luck. Ciao. 228 00:09:36,040 --> 00:09:37,880 Don't call me, I'll call you. 229 00:09:37,920 --> 00:09:40,280 After getting shot of his sibling, 230 00:09:40,320 --> 00:09:43,440 Andrea gets his prawns going with garlic and bay leaves 231 00:09:43,480 --> 00:09:47,160 and, after a blaze in brandy, there's a splash of sauce. 232 00:09:47,200 --> 00:09:48,520 We are ready. 233 00:09:48,560 --> 00:09:50,920 Let's hope it tastes as it looks. 234 00:09:50,960 --> 00:09:52,840 Hello, he's back! 235 00:09:52,880 --> 00:09:54,000 What's going on here? 236 00:09:54,040 --> 00:09:56,280 It's food preparation, Toni. 237 00:09:56,320 --> 00:09:59,000 Andrea, that looks amazing, well done. 238 00:09:59,040 --> 00:10:00,520 No thanks to you. 239 00:10:00,560 --> 00:10:02,040 Here's the starter. 240 00:10:02,080 --> 00:10:05,440 Gamberoni, pan-fried king prawns in garlic and chilli. 241 00:10:05,480 --> 00:10:07,760 Thank you very much. Thank you very much, thank you. 242 00:10:07,800 --> 00:10:09,200 Good luck, Martine and Lana. 243 00:10:09,240 --> 00:10:11,080 Try, let me know what you think. 244 00:10:15,600 --> 00:10:17,040 Here we go... 245 00:10:17,080 --> 00:10:19,520 You don't like it? 246 00:10:19,560 --> 00:10:23,040 No, it's tasty but I think this just looks a little scary. I don't... 247 00:10:23,080 --> 00:10:24,320 Yeah, they look scary. 248 00:10:24,360 --> 00:10:25,560 It's got legs. 249 00:10:25,600 --> 00:10:27,200 Yeah, it's got legs. 250 00:10:27,240 --> 00:10:29,600 They won't bite you, they won't bite you. 251 00:10:29,640 --> 00:10:31,600 I never eat prawns. 252 00:10:31,640 --> 00:10:34,000 That's the most prawn I've ever eaten in my life. 253 00:10:34,040 --> 00:10:35,280 Oh, well done. 254 00:10:35,320 --> 00:10:37,160 I think if we did like that type of food, 255 00:10:37,200 --> 00:10:39,880 if we came here and ordered that, I wouldn't be disappointed. 256 00:10:39,920 --> 00:10:42,360 I would. Yeah, but you don't like it. 257 00:10:42,400 --> 00:10:43,560 I wouldn't order it. 258 00:10:43,600 --> 00:10:46,040 No, but I'm saying if we did like it, and we did order it... 259 00:10:46,080 --> 00:10:48,520 Well, I don't like it, and I wouldn't order it. OK. 260 00:10:48,560 --> 00:10:50,720 Just using your imagination but... OK. Yeah. 261 00:10:50,760 --> 00:10:52,040 All finished? 262 00:10:52,080 --> 00:10:53,960 I thought the prawns were cooked well. 263 00:10:54,000 --> 00:10:55,840 The flavour of the sauce is awesome. 264 00:10:55,880 --> 00:10:57,480 So what are your roles here then? 265 00:10:57,520 --> 00:11:02,200 Very simple. He does the work, and I just... 266 00:11:02,240 --> 00:11:04,280 You know, every two hours he needs a break. 267 00:11:04,320 --> 00:11:08,240 He's the chef, he pays the wages with my money 268 00:11:08,280 --> 00:11:10,600 and he does the shopping with my money. 269 00:11:10,640 --> 00:11:14,360 My role is to make sure that the customer is happy 270 00:11:14,400 --> 00:11:16,480 and now and again, taste the wine. 271 00:11:16,520 --> 00:11:17,640 Nice job! 272 00:11:17,680 --> 00:11:19,800 Cheers to that. Salute! 273 00:11:19,840 --> 00:11:22,760 I think Toni's obviously, he's been, he's been in the industry 274 00:11:22,800 --> 00:11:24,800 a long time. You can see that, the way he talks. 275 00:11:24,840 --> 00:11:26,640 Andrea, I think, is the passion 276 00:11:26,680 --> 00:11:28,640 and he wants to deliver this, 277 00:11:28,680 --> 00:11:31,960 you know, amazing sort of like culinary experience. 278 00:11:32,000 --> 00:11:34,080 Where is your kitchen? It's me. 279 00:11:34,120 --> 00:11:37,040 But where...where? Behind the bar. 280 00:11:37,080 --> 00:11:38,920 Do you fall over each other back there? 281 00:11:38,960 --> 00:11:40,680 Because that's not a lot of space? 282 00:11:40,720 --> 00:11:43,320 No, I don't go there. It's just... You don't go behind there! 283 00:11:43,360 --> 00:11:44,800 He doesn't, he never comes there. 284 00:11:44,840 --> 00:11:48,360 In that little tiny kitchen, he's like a bit of a magician. Yeah. 285 00:11:48,400 --> 00:11:51,320 I can't say it's a kitchen. 286 00:11:51,360 --> 00:11:54,480 It's a bar with a hob. 287 00:11:54,520 --> 00:11:56,760 With a few prawns not polished off, 288 00:11:56,800 --> 00:11:59,280 Toni and Andrea move onto their main. 289 00:11:59,320 --> 00:12:01,680 Are you ready to go? Yeah, I'm ready to go. 290 00:12:01,720 --> 00:12:03,640 And I'm ready to rock and roll. 291 00:12:03,680 --> 00:12:05,160 Music to my ears. 292 00:12:05,200 --> 00:12:07,480 For his carbonara sauce, 293 00:12:07,520 --> 00:12:09,800 Andrea combines pecorino and Parmesan cheese 294 00:12:09,840 --> 00:12:11,440 with eggs and black pepper. 295 00:12:11,480 --> 00:12:14,840 The more you put black pepper, the better taste it is. 296 00:12:16,080 --> 00:12:19,880 After frying up some pork cheek, the cheesy sauce is heated through. 297 00:12:19,920 --> 00:12:21,480 Toni, are you on a break? 298 00:12:23,680 --> 00:12:25,360 He's not even listening, is he? 299 00:12:25,400 --> 00:12:28,720 He's always on a break. He's always on a break! 300 00:12:28,760 --> 00:12:30,320 Luckily Andrea isn't, 301 00:12:30,360 --> 00:12:33,400 and pairs the sauce with pasta, ready to be plated up. 302 00:12:33,440 --> 00:12:35,560 Some Parmesan cheese. 303 00:12:35,600 --> 00:12:37,320 All right, there, Toni? 304 00:12:37,360 --> 00:12:38,920 Jolly good. 305 00:12:38,960 --> 00:12:40,560 On goes that crispy pork. 306 00:12:40,600 --> 00:12:42,200 For me, it's fantastic. Fantastic. 307 00:12:42,240 --> 00:12:45,680 That's Italian, proper Italian carbonara. 308 00:12:45,720 --> 00:12:49,120 And here it is, served on a Parmesan nest. 309 00:12:49,160 --> 00:12:51,520 Buon appetito. Buon appetito. 310 00:12:55,520 --> 00:12:57,000 I think it's lovely. 311 00:12:57,040 --> 00:12:59,640 It's really well executed, it's... Yeah, fair play. 312 00:12:59,680 --> 00:13:02,440 This is perfect, it's lovely. Thank you very much. Really happy. 313 00:13:02,480 --> 00:13:04,680 And I'm so glad you haven't put cream in. 314 00:13:04,720 --> 00:13:07,640 I really enjoyed the carbonara but it could have done with 315 00:13:07,680 --> 00:13:10,680 just slightly less pecorino, so it was slightly less salty. 316 00:13:10,720 --> 00:13:12,160 It is tasty. 317 00:13:12,200 --> 00:13:14,800 It is just more cheesy than I thought it would be. 318 00:13:14,840 --> 00:13:16,280 Unfortunately that's the way we do, 319 00:13:16,320 --> 00:13:18,520 only with the cheese and the yolk of egg. 320 00:13:18,560 --> 00:13:21,560 Too much cheese, basically, and I love cheese. 321 00:13:21,600 --> 00:13:24,320 I loved the presentation. The portion size was great. 322 00:13:24,360 --> 00:13:28,480 I think so far the night has gone very well. 323 00:13:29,880 --> 00:13:31,440 So you've been here a long time. 324 00:13:31,480 --> 00:13:34,440 Do you have lots of celebrities on the high street? 325 00:13:36,520 --> 00:13:41,040 Er, yes. Pop star, opera, boxing, 326 00:13:41,080 --> 00:13:43,680 I think why they keep coming through my doors, 327 00:13:43,720 --> 00:13:46,040 because I make them feel comfortable. 328 00:13:46,080 --> 00:13:48,000 They just want normality. Yeah. 329 00:13:48,040 --> 00:13:50,800 Toni's very...talkative, should we say. 330 00:13:50,840 --> 00:13:52,680 He's got the gift of the gab really, 331 00:13:52,720 --> 00:13:54,840 to kind of bring people through those doors. 332 00:13:54,880 --> 00:13:58,040 You don't want to turn your back because Tom Jones is here. 333 00:13:58,080 --> 00:13:59,240 Well, you know, 334 00:13:59,280 --> 00:14:02,400 so I never done that and I think that... 335 00:14:02,440 --> 00:14:04,640 It's not unusual for him to turn up either, is it? 336 00:14:04,680 --> 00:14:06,120 Boom boom! 337 00:14:06,160 --> 00:14:07,520 He owes me a big cigar, 338 00:14:07,560 --> 00:14:13,280 big cigar and his manager never paid for it. Tom, you owe me a bill. 339 00:14:13,320 --> 00:14:17,200 Whether Tom Jones or anyone actually owes him a cigar is... 340 00:14:17,240 --> 00:14:18,400 is up for interpretation. 341 00:14:18,440 --> 00:14:20,640 He does, actually. 342 00:14:20,680 --> 00:14:21,840 I'm sure he's watching. 343 00:14:21,880 --> 00:14:23,280 I hope so. 344 00:14:23,320 --> 00:14:24,680 He's a massive fan. 345 00:14:24,720 --> 00:14:26,760 And talking of people with big hits... 346 00:14:26,800 --> 00:14:31,400 Dan, I seen the black eye there. Yeah. When you come in. 347 00:14:31,440 --> 00:14:32,760 There's no big story to that. 348 00:14:32,800 --> 00:14:36,000 It's... I actually play for the Maltese national rugby team. 349 00:14:36,040 --> 00:14:38,680 So, yeah, we had a game out there against Cyprus on the weekend 350 00:14:38,720 --> 00:14:42,560 and I got caught with an unfortunate elbow maybe. 351 00:14:42,600 --> 00:14:46,160 Well, if you need a good scrum half, I'd be just ideal. 352 00:14:46,200 --> 00:14:50,000 Yeah? Who do I need to speak to? Andrea or... 353 00:14:50,040 --> 00:14:52,680 I didn't know Dan was an international rugby player. 354 00:14:52,720 --> 00:14:55,840 Is he? Apparently he plays for Malta. 355 00:14:55,880 --> 00:14:58,080 How does that work? I don't know. 356 00:14:58,120 --> 00:15:02,240 Malta, as in the... This is going to make me sound really stupid 357 00:15:02,280 --> 00:15:04,640 but Malta, the country? 358 00:15:04,680 --> 00:15:06,200 I love you! 359 00:15:06,240 --> 00:15:08,360 But he doesn't live in Malta. 360 00:15:08,400 --> 00:15:10,920 No. And he's a bit old now. 361 00:15:10,960 --> 00:15:12,280 Ouch! 362 00:15:12,320 --> 00:15:14,160 I got a little surprise for you. 363 00:15:14,200 --> 00:15:16,320 Let's go outside, let's have a look. 364 00:15:16,360 --> 00:15:17,720 It's going to be Tom Jones! 365 00:15:17,760 --> 00:15:19,720 # Where it began... # 366 00:15:19,760 --> 00:15:21,440 Or maybe not. 367 00:15:21,480 --> 00:15:24,080 # I can't begin to know it... # 368 00:15:24,120 --> 00:15:28,040 I've got to be honest, entertainment in an evening, yeah, it was good. 369 00:15:28,080 --> 00:15:31,200 I just couldn't believe Mick Hucknall had turned up 370 00:15:31,240 --> 00:15:32,280 to do a set for us. 371 00:15:32,320 --> 00:15:34,840 Whoever he is, he's got you dancing. 372 00:15:34,880 --> 00:15:36,280 Come on, everyone! 373 00:15:36,320 --> 00:15:39,720 # Sweet Caroline... # GLASS SMASHES 374 00:15:41,960 --> 00:15:43,480 Who was that?! 375 00:15:45,680 --> 00:15:47,120 Dan smashed a glass. 376 00:15:47,160 --> 00:15:48,600 And blamed me. 377 00:15:48,640 --> 00:15:50,080 Oh, it was definitely Martine. 378 00:15:50,120 --> 00:15:51,800 100%, Martine broke that glass. 379 00:15:51,840 --> 00:15:55,560 # Why, why, why, Delilah? # 380 00:15:55,600 --> 00:15:59,440 Yes, safe to say we've strayed from the authentic Italian theme. 381 00:15:59,480 --> 00:16:02,720 # Why, why, why, Delilah? # 382 00:16:03,800 --> 00:16:07,440 Tom Jones is a living icon. Still living? 383 00:16:07,480 --> 00:16:11,920 He's a living icon but I wouldn't have requested that song. 384 00:16:11,960 --> 00:16:14,720 What's the song with the house on fire? 385 00:16:16,080 --> 00:16:17,320 No-one knows. 386 00:16:17,360 --> 00:16:19,080 I would have requested that one. 387 00:16:19,120 --> 00:16:21,120 Bravo! CHEERING 388 00:16:21,160 --> 00:16:22,480 Pudding, please. 389 00:16:22,520 --> 00:16:25,000 Tiramisu, that means pull me up, 390 00:16:25,040 --> 00:16:27,920 so that's where the dessert come from, 391 00:16:27,960 --> 00:16:31,120 is a dessert that picks you up, 392 00:16:31,160 --> 00:16:33,240 tiramisu, tiramisu... 393 00:16:33,280 --> 00:16:34,960 Yeah, got it, thanks, Toni. 394 00:16:35,000 --> 00:16:36,720 So what do you want me to do with it? 395 00:16:36,760 --> 00:16:38,560 Just put it on the plate and we serve it. 396 00:16:38,600 --> 00:16:40,560 What, serve it in the middle? In the middle. 397 00:16:40,600 --> 00:16:43,040 OK I can do that. Can you? That's very nice. 398 00:16:43,080 --> 00:16:45,960 And you want me to put this in the middle again? Yeah! 399 00:16:46,000 --> 00:16:48,040 I know what I'm doing now. It's so easy. 400 00:16:48,080 --> 00:16:50,120 I don't know what these chefs, they moan about. 401 00:16:50,160 --> 00:16:51,800 You know, it's so bloody easy. 402 00:16:51,840 --> 00:16:55,120 Toni! Here's dessert, Tiramisu. 403 00:16:55,160 --> 00:16:57,800 Thank you very much. Go on, tell them what it means then. 404 00:16:57,840 --> 00:16:59,280 That means... Thank you very much. 405 00:16:59,320 --> 00:17:01,560 ..pull me up or pick me up. 406 00:17:01,600 --> 00:17:03,160 Is that what it means? Yes. 407 00:17:03,200 --> 00:17:04,240 Oh! 408 00:17:04,280 --> 00:17:06,880 You don't like, give it to me. Don't send it back, give it to me. 409 00:17:06,920 --> 00:17:08,160 OK, OK. 410 00:17:13,280 --> 00:17:19,520 I need loads of booze in a tiramisu. It's not boozy enough. 411 00:17:19,560 --> 00:17:22,600 What I'm trying to do is just the original recipe. 412 00:17:22,640 --> 00:17:24,880 I don't want to change the recipe. 413 00:17:24,920 --> 00:17:27,560 I like it to be quite strong and it wasn't. 414 00:17:27,600 --> 00:17:29,720 I personally think it was lovely. 415 00:17:29,760 --> 00:17:30,800 Thank you very much. 416 00:17:30,840 --> 00:17:33,880 But I would agree with Martine, a little bit more alcohol, 417 00:17:33,920 --> 00:17:37,840 mainly because in a tiramisu, that's what I'm used to having. 418 00:17:37,880 --> 00:17:40,240 Yeah. That's what you used to have. 419 00:17:40,280 --> 00:17:43,240 Because it's not the original recipe. Correct. I agree. 420 00:17:43,280 --> 00:17:46,600 You go to Italy, that's what you are going to have. I agree with that. 421 00:17:46,640 --> 00:17:50,880 In UK it's all about alcohol, cream and butter, OK? Yeah, yeah. 422 00:17:50,920 --> 00:17:53,640 CHEERING That's what it is. 423 00:17:53,680 --> 00:17:57,200 When they come here, they are in Italy. Yeah, yeah, I know. 424 00:17:57,240 --> 00:18:00,320 So if you go to Italy, that's what you get. But we're not in Italy. 425 00:18:00,360 --> 00:18:02,280 I don't care what they like. It doesn't matter. 426 00:18:02,320 --> 00:18:04,200 We're not in Italy, Andrea, we are in Cardiff. 427 00:18:04,240 --> 00:18:06,200 When they step in the door, they are in Italy. 428 00:18:06,240 --> 00:18:08,480 You know, you've got to pay the rent, pay the rates. 429 00:18:08,520 --> 00:18:11,080 When they come inside here, they are in Italy. 430 00:18:11,120 --> 00:18:13,920 Outside they are in the UK, inside here, in Prego, 431 00:18:13,960 --> 00:18:17,000 in Prego, they are in Italy. I do agree with you but... 432 00:18:17,040 --> 00:18:20,280 OK, we can argue all night, it doesn't matter. OK, OK. 433 00:18:20,320 --> 00:18:21,920 Well, I'm glad we cleared that up. 434 00:18:21,960 --> 00:18:23,800 Well, as we do in Italy, 435 00:18:23,840 --> 00:18:25,720 we finish with a limoncello. 436 00:18:25,760 --> 00:18:26,960 Salute. 437 00:18:28,880 --> 00:18:31,760 It was disgusting, though. 438 00:18:31,800 --> 00:18:34,320 It was. Lemsip. 439 00:18:34,360 --> 00:18:36,320 That's gratitude for you. 440 00:18:36,360 --> 00:18:39,160 I think we did enough to win it. 441 00:18:39,200 --> 00:18:42,280 Yeah, I think so. You think so? Yeah. OK. 442 00:18:42,320 --> 00:18:45,600 We've had a lovely authentic Italian evening. 443 00:18:45,640 --> 00:18:48,560 Unfortunately the food wasn't to our liking 444 00:18:48,600 --> 00:18:50,800 so we are giving Andrea and Toni... 445 00:18:52,480 --> 00:18:55,240 For Toni and Andrea, they executed their menu really well. 446 00:18:55,280 --> 00:18:56,600 It didn't blow our minds. 447 00:18:56,640 --> 00:19:00,040 So on that basis we are going to score them a 16. 448 00:19:00,080 --> 00:19:03,840 Meaning Prego starts the week with a solid 29. 449 00:19:09,560 --> 00:19:11,400 It's day two of the competition 450 00:19:11,440 --> 00:19:12,760 and stepping into the area, 451 00:19:12,800 --> 00:19:17,560 owner Dan and head chef Rhys from tapas restaurant, La Cocina. 452 00:19:17,600 --> 00:19:20,560 Excited. Yeah, if you mess up, you're gone tomorrow, anyway. 453 00:19:20,600 --> 00:19:22,040 Very supportive. 454 00:19:22,080 --> 00:19:24,560 I don't know what they do, I don't know their menu, 455 00:19:24,600 --> 00:19:26,320 I've never been to their place 456 00:19:26,360 --> 00:19:29,720 so it will be quite interesting to see what they can come up with. 457 00:19:29,760 --> 00:19:32,080 The place we're going tonight is Dan and Rhys's place. 458 00:19:32,120 --> 00:19:36,040 We know it very well. We think this is our competition. 459 00:19:36,080 --> 00:19:38,680 Their food is lovely from what we know of it, 460 00:19:38,720 --> 00:19:40,520 and I think they will do very well. 461 00:19:40,560 --> 00:19:43,640 So what makes your tapas tidy, senors? 462 00:19:43,680 --> 00:19:46,600 We source a lot of our produce directly from Spain. 463 00:19:46,640 --> 00:19:47,680 The quality is there. 464 00:19:47,720 --> 00:19:49,440 We bring our A-game, we'll nail this. 465 00:19:49,480 --> 00:19:51,200 Yeah, I think so as well, ready for it. 466 00:19:51,240 --> 00:19:53,240 Let's get cracking then. Let's go. 467 00:19:53,280 --> 00:19:55,720 They kick things off with a tapas starter. 468 00:19:55,760 --> 00:19:57,160 Pulled pork croquettes, 469 00:19:57,200 --> 00:20:01,280 seared garrotxa and bellota iberico pan con tomate. 470 00:20:01,320 --> 00:20:04,760 The starter is going to be fun to find out what it is. Yeah. 471 00:20:04,800 --> 00:20:07,320 It's Spanish food, definitely. 472 00:20:07,360 --> 00:20:10,560 I haven't got a clue what it is and how it will be look like. 473 00:20:10,600 --> 00:20:13,240 Well, this is the current state of the croquettes. 474 00:20:13,280 --> 00:20:15,520 We're using Spanish sweet sherry 475 00:20:15,560 --> 00:20:18,480 so it's a dessert sherry made from Pedro Ximenez grapes. 476 00:20:18,520 --> 00:20:21,120 That will really give the pork a nice coating, 477 00:20:21,160 --> 00:20:24,960 sort of sweetness then to the... to the inside of the croquette. 478 00:20:25,000 --> 00:20:27,320 Alongside the sherry, the pork will roast with 479 00:20:27,360 --> 00:20:30,320 red onions, garlic, thyme and water. 480 00:20:30,360 --> 00:20:32,840 Lovely jubbly. As they say on the Costa Del Sol. 481 00:20:34,400 --> 00:20:35,640 Looking good. 482 00:20:35,680 --> 00:20:37,560 Falling apart. Onto a winner with this, Dan. 483 00:20:37,600 --> 00:20:40,080 The cooked pork gets pulled apart. 484 00:20:40,120 --> 00:20:42,760 Lovely piquillo peppers going in there. 485 00:20:42,800 --> 00:20:44,400 Breadcrumbs are added with an egg 486 00:20:44,440 --> 00:20:46,760 and they'll be finished off tonight. 487 00:20:46,800 --> 00:20:48,520 Along with all this. 488 00:20:48,560 --> 00:20:50,040 Time for the main, 489 00:20:50,080 --> 00:20:53,800 sea bass, presa iberica and Galician beef fillet. 490 00:20:53,840 --> 00:20:56,680 I'm happy with the three different things. 491 00:20:56,720 --> 00:21:00,080 I don't know what the main is but fish, ham, steak. 492 00:21:00,120 --> 00:21:03,400 Pretty much. First up the beef fillet. 493 00:21:03,440 --> 00:21:07,400 This is from the Galicia region in Spain. 494 00:21:07,440 --> 00:21:09,800 I don't think you'd be able to get much better than this. 495 00:21:09,840 --> 00:21:13,360 Let's hope your guests think so too. Onto the presa iberica. 496 00:21:13,400 --> 00:21:15,360 So what's this? That's what I don't understand. 497 00:21:15,400 --> 00:21:17,520 What's the presa iberica? 498 00:21:17,560 --> 00:21:19,400 Presa? No idea. 499 00:21:19,440 --> 00:21:21,760 Iberico, Iberica. 500 00:21:21,800 --> 00:21:24,360 Oh, the Spanish different pronouns. 501 00:21:25,800 --> 00:21:30,680 But Iberico is ham, it's like... A male pig and a female pig. 502 00:21:30,720 --> 00:21:32,360 I don't know. 503 00:21:32,400 --> 00:21:33,600 Yes... 504 00:21:34,960 --> 00:21:38,600 We're just sourcing some, you know, incredible presa iberica 505 00:21:38,640 --> 00:21:41,880 which is flat iron pork from the Iberian pig. 506 00:21:41,920 --> 00:21:44,320 It's from the shoulder, served medium rare so that might get 507 00:21:44,360 --> 00:21:47,200 a few eyebrows raised round the table tonight. 508 00:21:47,240 --> 00:21:49,960 Hopefully you won't have to explain its gender. 509 00:21:50,000 --> 00:21:53,280 I'm guessing that's not supermarket sea bass either. 510 00:21:53,320 --> 00:21:57,040 It's wild caught, none of this farmed sea bass, 511 00:21:57,080 --> 00:21:59,960 and you get a nice crispy skin from it. 512 00:22:00,000 --> 00:22:03,560 But for now, it's in to chill with everything else. 513 00:22:04,560 --> 00:22:07,080 Onto dessert, crema Catalana. 514 00:22:07,120 --> 00:22:09,320 Catalan makes me think of Matalan, the shop. 515 00:22:09,360 --> 00:22:12,240 I don't know why, I don't know why. 516 00:22:12,280 --> 00:22:14,440 It's a cheap brulee. 517 00:22:14,480 --> 00:22:17,040 Oh, is it like a cream caramel? 518 00:22:17,080 --> 00:22:20,360 Cream caramel, yeah, creme caramel. Some kind of... Yeah, yeah. 519 00:22:20,400 --> 00:22:23,000 It is a traditional Spanish dessert with a bit of cinnamon, 520 00:22:23,040 --> 00:22:25,680 orange and lemon, and I think if anything is going to win it, 521 00:22:25,720 --> 00:22:27,760 it's going to be that. Right then, Dan, 522 00:22:27,800 --> 00:22:32,240 I need you to measure out 800 ml of cream. 800 ml? Yeah, 800 ml. 523 00:22:32,280 --> 00:22:34,520 It only goes up to 400 ml. It only goes up to 600. 524 00:22:34,560 --> 00:22:36,800 That's not helpful, is it? It's really not helpful. 525 00:22:36,840 --> 00:22:38,720 I'm sure you can work it out. 526 00:22:38,760 --> 00:22:39,960 Now another 200 ml. 527 00:22:40,000 --> 00:22:41,480 There you go. 528 00:22:41,520 --> 00:22:44,320 Orange and lemon zest are added along with cinnamon. 529 00:22:44,360 --> 00:22:47,320 There we are, leave that to simmer away now and get the rest on. 530 00:22:47,360 --> 00:22:49,880 Dan whisks egg yolks, sugar and cornflour. 531 00:22:49,920 --> 00:22:52,680 That all ready now? Yeah, all good. 532 00:22:52,720 --> 00:22:54,760 And it's added to the milky mix. 533 00:22:54,800 --> 00:22:57,240 How does it taste? Nice, isn't it? 534 00:22:57,280 --> 00:22:59,520 Winning dish, I reckon, that. Yeah, you could be right. 535 00:22:59,560 --> 00:23:03,200 It'll firm up in the fridge ready for a blow torching later. 536 00:23:03,240 --> 00:23:06,760 Good work. High five to that. Fist pump, same one. 537 00:23:06,800 --> 00:23:08,360 Smooth. 538 00:23:08,400 --> 00:23:11,000 I was expecting more of an English menu from them, 539 00:23:11,040 --> 00:23:13,520 to be honest, not as Spanish. Yeah. 540 00:23:13,560 --> 00:23:16,080 I'm really looking forward to this menu tonight. 541 00:23:16,120 --> 00:23:18,840 Even though I don't really know what half of it is, 542 00:23:18,880 --> 00:23:20,680 I know it's going to be done well. 543 00:23:20,720 --> 00:23:22,840 First in are Toni and Andrea. 544 00:23:22,880 --> 00:23:24,720 Nice to see you, Toni. 545 00:23:24,760 --> 00:23:26,840 Nice to see you. Hello. Nice to see you again. 546 00:23:26,880 --> 00:23:30,240 Looks nice, nice. Very trendy, innit? 547 00:23:30,280 --> 00:23:31,720 Down with the kids, innit? 548 00:23:31,760 --> 00:23:33,120 I'd say. 549 00:23:33,160 --> 00:23:36,480 Completing the line-up are Martine and Lana. 550 00:23:36,520 --> 00:23:37,800 Welcome, ladies. Hello! 551 00:23:37,840 --> 00:23:40,240 How are you, all right? Yeah, how are you? 552 00:23:40,280 --> 00:23:42,240 Yeah, not too bad. Welcome, guys, to La Cocina 553 00:23:42,280 --> 00:23:45,920 and I hope you have a lovely evening. Cheers. Cheers! 554 00:23:45,960 --> 00:23:48,360 Coming up, picky punters. 555 00:23:48,400 --> 00:23:51,520 Appearance-wise, I'd be a bit put off. 556 00:23:51,560 --> 00:23:53,280 It's the marbling through it. 557 00:23:53,320 --> 00:23:54,880 I don't really think they're foodies. 558 00:23:54,920 --> 00:23:56,600 And smoky stories. 559 00:23:56,640 --> 00:23:58,080 The stove caught fire. 560 00:23:58,120 --> 00:24:00,600 There was smoke bellowing out the kitchen door. 561 00:24:00,640 --> 00:24:03,240 Ended up having to ring my mother who came down to give me a hand. 562 00:24:03,280 --> 00:24:06,960 Mum! The kitchen's on fire! 563 00:24:13,800 --> 00:24:15,600 It's night two in South Wales 564 00:24:15,640 --> 00:24:18,280 where Dan and Rhys of La Cocina are hoping 565 00:24:18,320 --> 00:24:22,160 their tantalising tapas takes them all the way to the £1,000 prize. 566 00:24:23,200 --> 00:24:27,360 If we execute all our dishes well, I think, yeah, we'll do well. 567 00:24:27,400 --> 00:24:31,880 With everyone sipping comfortably, the hosts get set for the starter. 568 00:24:31,920 --> 00:24:33,760 It's a breeze for us, I think, the starter. 569 00:24:33,800 --> 00:24:34,920 Nice few flavours in there. 570 00:24:34,960 --> 00:24:36,480 And plenty of confidence. 571 00:24:36,520 --> 00:24:39,840 Rhys gets going with the cheese and pork croquettes 572 00:24:39,880 --> 00:24:41,720 while Dan's on hand to deliver the ham. 573 00:24:41,760 --> 00:24:43,720 You're pretty much ready, aren't you? 574 00:24:43,760 --> 00:24:46,240 Yeah, I'm good to go on these, we're happy, we are. 575 00:24:46,280 --> 00:24:49,360 Yeah, it's looking, it's looking lovely. Banging, to be honest. 576 00:24:49,400 --> 00:24:51,920 Here's the starter, a trio of tapas. 577 00:24:51,960 --> 00:24:54,400 Pulled pork croquettes, seared garrotxa 578 00:24:54,440 --> 00:24:58,760 and bellota iberico pan con tomate. Ole! 579 00:24:58,800 --> 00:25:00,320 Thank you. 580 00:25:01,400 --> 00:25:02,760 And hope you enjoy. 581 00:25:06,600 --> 00:25:08,520 It's delicious, it's all lovely. 582 00:25:08,560 --> 00:25:10,920 I like the croquette. It's light. 583 00:25:10,960 --> 00:25:14,520 The croquette, it was very good but a bit too dry. 584 00:25:14,560 --> 00:25:17,600 I just think the goat's cheese maybe needed to be on something, 585 00:25:17,640 --> 00:25:19,000 maybe even have, like, 586 00:25:19,040 --> 00:25:22,280 a bit of, like, mixed leaves or something with it. 587 00:25:22,320 --> 00:25:24,120 Lana mentioned it should be on a bed of rocket 588 00:25:24,160 --> 00:25:26,480 which was a bit bizarre, you know. 589 00:25:26,520 --> 00:25:30,240 That's... Quite outdated sort of way of presenting food. Yeah. 590 00:25:30,280 --> 00:25:31,880 What do you think about the iberico ham? 591 00:25:31,920 --> 00:25:33,480 I don't think it went with this bread. 592 00:25:33,520 --> 00:25:36,360 I think the goat's cheese would have been lovely on this bread. 593 00:25:36,400 --> 00:25:39,200 You almost wanted the ham alone. 594 00:25:39,240 --> 00:25:40,720 Yeah. Not the cheese. 595 00:25:40,760 --> 00:25:42,240 The starter was very good, 596 00:25:42,280 --> 00:25:46,200 but I didn't... I can't say, wow, amazing. 597 00:25:46,240 --> 00:25:47,840 Really happy with how the starters went. 598 00:25:47,880 --> 00:25:49,600 I think we start strong and stay strong now. 599 00:25:49,640 --> 00:25:51,760 Yeah, a great start I think for us, yeah. 600 00:25:51,800 --> 00:25:54,680 Have you ever been in Spain working in a tapas restaurant? 601 00:25:54,720 --> 00:25:57,160 I have never been abroad in my life. 602 00:25:57,200 --> 00:25:59,280 Wow. I don't even have a passport. 603 00:25:59,320 --> 00:26:00,360 Wow! 604 00:26:00,400 --> 00:26:04,080 Rhys, I think he has a passion for cooking 605 00:26:04,120 --> 00:26:08,200 but I was very shocked when he said he never travelled anywhere. 606 00:26:08,240 --> 00:26:11,040 I've got an idea. If you win the competition, 607 00:26:11,080 --> 00:26:12,800 there is £1,000 there. 608 00:26:12,840 --> 00:26:16,000 Invest on Rhys so you can take him 609 00:26:16,040 --> 00:26:18,520 and have a look at the culture, the Spanish culture. 610 00:26:18,560 --> 00:26:19,800 I like you, Toni. 611 00:26:19,840 --> 00:26:22,920 I think it would be... No, seriously now, Dan, 612 00:26:22,960 --> 00:26:24,480 it would be a great investment. 613 00:26:24,520 --> 00:26:26,000 The comment about going to Spain, 614 00:26:26,040 --> 00:26:28,200 I think it's one of those... 615 00:26:28,240 --> 00:26:31,160 I've never needed to or wanted to 616 00:26:31,200 --> 00:26:33,800 and I don't feel as if I have to, really. 617 00:26:33,840 --> 00:26:37,200 Vamonos! There's no time for a Spanish sojourn now. 618 00:26:37,240 --> 00:26:38,760 You've got mains to make. 619 00:26:38,800 --> 00:26:40,840 I don't want these steaks overcooked, Dan, yeah? 620 00:26:40,880 --> 00:26:43,160 They've got to be spot on. 621 00:26:43,200 --> 00:26:44,800 Got VIPs in, have we? 622 00:26:44,840 --> 00:26:46,440 Keep these guests happy, mate. 623 00:26:46,480 --> 00:26:49,360 With the steak sizzling, the pork goes on. 624 00:26:49,400 --> 00:26:51,840 To be served medium rare as well. 625 00:26:51,880 --> 00:26:54,760 Medium rare pork. We'll see how that goes down. 626 00:26:54,800 --> 00:26:57,040 Meanwhile the fish gets a fry. 627 00:26:57,080 --> 00:26:59,160 I'm feeling confident on my main course. 628 00:26:59,200 --> 00:27:02,360 I think everything's looking lovely and as it should at the minute. 629 00:27:02,400 --> 00:27:05,480 And there's no time to wait, as it all hits the plates. 630 00:27:05,520 --> 00:27:08,000 Sliced meat, we just want to get that out, medium rare. 631 00:27:08,040 --> 00:27:10,040 I think raring to go now, raring to go. 632 00:27:10,080 --> 00:27:11,560 Here's the main. Sea bass, 633 00:27:11,600 --> 00:27:14,040 presa iberica and Galician beef fillet. 634 00:27:16,600 --> 00:27:18,320 Thank you. It looks lovely. 635 00:27:18,360 --> 00:27:22,600 So we've got the Galician fillet beef served medium rare. 636 00:27:22,640 --> 00:27:25,240 Then we've got the pork also served medium rare. 637 00:27:25,280 --> 00:27:26,760 Tuck in, guys. 638 00:27:31,160 --> 00:27:33,040 The beef is nice. 639 00:27:33,080 --> 00:27:34,800 The taste of it's really, really good 640 00:27:34,840 --> 00:27:38,520 but just appearance-wise, I'd be a bit put off. 641 00:27:38,560 --> 00:27:40,320 It's the marbling through it 642 00:27:40,360 --> 00:27:42,200 because personally, I don't like that. 643 00:27:42,240 --> 00:27:44,240 It's just a personal taste. I don't eat steak, 644 00:27:44,280 --> 00:27:46,480 I never eat steak. I don't like it. 645 00:27:46,520 --> 00:27:49,200 I think with Martine and Lana, I think there's a bit of a pattern 646 00:27:49,240 --> 00:27:52,200 emerging here where I don't really think they're foodies. 647 00:27:52,240 --> 00:27:55,840 If you're a restaurateur, then you've got to be open-minded. 648 00:27:55,880 --> 00:27:57,680 Basically, I like it all. 649 00:27:57,720 --> 00:28:01,600 The sea bass maybe is just slightly overcooked. 650 00:28:01,640 --> 00:28:04,280 I don't think anyone's going to say that about the pork. 651 00:28:04,320 --> 00:28:08,840 I like the flavour, but pork and chicken is the two things 652 00:28:08,880 --> 00:28:11,280 I'm scared of to eat raw. 653 00:28:11,320 --> 00:28:16,560 My culture, we think pork, it should be well done. 654 00:28:16,600 --> 00:28:18,840 We took a bit of a risk with the menu in bringing... 655 00:28:18,880 --> 00:28:21,480 we wanted to really showcase all the best produce from Spain 656 00:28:21,520 --> 00:28:24,080 and it might be something which maybe you hadn't tried before. 657 00:28:24,120 --> 00:28:26,880 They've gone out, got really expensive ingredients, 658 00:28:26,920 --> 00:28:29,720 cooked them well and that's it. 659 00:28:29,760 --> 00:28:32,080 I don't think anything kind of went together. 660 00:28:32,120 --> 00:28:33,960 You still ate most of it though. 661 00:28:34,000 --> 00:28:35,840 I think apart from a couple of little niggles, 662 00:28:35,880 --> 00:28:39,400 I think overall the main course went really, really well. 663 00:28:39,440 --> 00:28:40,920 We had a Tuesday night and I was on, 664 00:28:40,960 --> 00:28:43,560 I was left to my own devices in the kitchen. 665 00:28:43,600 --> 00:28:44,880 Regretfully. 666 00:28:44,920 --> 00:28:48,320 Yeah. And around eight o'clock, sort of mid service, 667 00:28:48,360 --> 00:28:51,200 the stove caught fire so I carried on cooking through it. 668 00:28:51,240 --> 00:28:54,680 There was smoke bellowing out of the kitchen door which culminated in 669 00:28:54,720 --> 00:28:57,280 the fire alarms going off in the building. 670 00:28:57,320 --> 00:29:00,000 I ended up having to ring my mother who came down to give me a hand. 671 00:29:00,040 --> 00:29:03,480 We ended up putting the fire out with about 25 tea towels. 672 00:29:03,520 --> 00:29:06,360 I can imagine Dan setting the kitchen on fire. 673 00:29:06,400 --> 00:29:10,920 I think the fact he rang his mum over the firefighters. I love that! 674 00:29:10,960 --> 00:29:12,480 Is his mum a firefighter? 675 00:29:12,520 --> 00:29:15,920 "Mum! The kitchen's on fire!" "Muuuum!" 676 00:29:15,960 --> 00:29:18,840 Have any of you guys any sort of like funny stories or mishaps? 677 00:29:18,880 --> 00:29:22,160 So I was a grill chef, T-bone steak, blah blah, 678 00:29:22,200 --> 00:29:24,640 olive oil, bit of show 679 00:29:24,680 --> 00:29:28,560 and suddenly the canopy went on fire. 680 00:29:28,600 --> 00:29:31,200 We had about 40, 50 people there. 681 00:29:31,240 --> 00:29:34,280 Next thing, the alarm go, everybody ran out. 682 00:29:34,320 --> 00:29:37,320 Nobody paid the bills, basically. So, you know. 683 00:29:37,360 --> 00:29:40,640 Happened to me 40 years ago. It happens, see, it does happen. 684 00:29:40,680 --> 00:29:43,920 My fire was bigger than yours. My fire was bigger than yours! 685 00:29:43,960 --> 00:29:46,800 If Dan's been to Tenerife, Toni's been to Elevenerife. 686 00:29:46,840 --> 00:29:48,080 How about you, Martine? 687 00:29:48,120 --> 00:29:51,320 I'm covered in burns. I did my finger this week, 688 00:29:51,360 --> 00:29:54,720 my arm last week, shut the oven door on my arm. 689 00:29:54,760 --> 00:29:57,360 So you cook very passionate with your body basically, 690 00:29:57,400 --> 00:29:58,800 so you feel... Enjoy it! 691 00:29:58,840 --> 00:30:01,120 Love to come in your kitchen tomorrow. 692 00:30:01,160 --> 00:30:03,320 Don't, it's not safe. I know! 693 00:30:03,360 --> 00:30:05,760 I won't come in your kitchen then. 694 00:30:05,800 --> 00:30:08,200 I think Martine, she would be a nightmare in the kitchen. 695 00:30:08,240 --> 00:30:11,080 Let's hope Martine doesn't set the kitchen on fire tomorrow. 696 00:30:11,120 --> 00:30:13,840 Or herself. Or herself, yeah. 697 00:30:13,880 --> 00:30:15,080 Ha, right! 698 00:30:15,120 --> 00:30:18,600 Well, it's Rhys's turn to try not to bother the fire brigade tonight. 699 00:30:18,640 --> 00:30:21,440 Dan is certainly not allowed to play with this blowtorch in the kitchen. 700 00:30:21,480 --> 00:30:23,440 He may set the kitchen on fire again. 701 00:30:23,480 --> 00:30:25,720 That's a nervous laugh. 702 00:30:25,760 --> 00:30:27,760 Here's pud, crema Catalana. 703 00:30:27,800 --> 00:30:29,160 Looks good. 704 00:30:29,200 --> 00:30:30,680 Thank you. 705 00:30:30,720 --> 00:30:34,120 So this is a traditional crema Catalana. 706 00:30:34,160 --> 00:30:36,840 Enjoy, everyone. Thank you. 707 00:30:40,240 --> 00:30:42,200 How's everyone enjoying their desserts? 708 00:30:42,240 --> 00:30:45,360 I think Andrea's doing all right. 709 00:30:45,400 --> 00:30:46,880 Almost finished. 710 00:30:46,920 --> 00:30:48,520 Everything's spot on. 711 00:30:48,560 --> 00:30:50,040 I'm happy with that. 712 00:30:50,080 --> 00:30:54,440 I think it's really, really good. I am really enjoying this. 713 00:30:54,480 --> 00:30:56,760 Only Lana left for a clean sweep. 714 00:30:56,800 --> 00:31:00,080 The cream is really lovely. I can't stand cinnamon, 715 00:31:00,120 --> 00:31:01,360 I'm really, really sorry. 716 00:31:01,400 --> 00:31:03,920 Cinnamon, eh? What are the chances? 717 00:31:03,960 --> 00:31:06,440 I'm not a dessert man but that was good. 718 00:31:06,480 --> 00:31:10,040 The sugar, the set custard, the set cream, 719 00:31:10,080 --> 00:31:12,120 perfect. It was lovely, it really was. 720 00:31:12,160 --> 00:31:14,840 Obviously we serve dessert with a glass of PX sherry 721 00:31:14,880 --> 00:31:17,800 which is traditional Spanish sort of sweet sherry. 722 00:31:17,840 --> 00:31:19,440 Is this cinnamon? 723 00:31:19,480 --> 00:31:21,360 Where did you find her? 724 00:31:22,960 --> 00:31:24,960 I personally don't like cinnamon, surprise. 725 00:31:25,000 --> 00:31:26,480 ALL: Cheers! 726 00:31:26,520 --> 00:31:27,960 Strong finish from us, I think. 727 00:31:28,000 --> 00:31:29,960 I think we made a good account of ourselves tonight 728 00:31:30,000 --> 00:31:31,400 and hopefully we're in the running. 729 00:31:31,440 --> 00:31:32,720 Let's find out. 730 00:31:32,760 --> 00:31:36,480 I think tonight, the produce was very high quality 731 00:31:36,520 --> 00:31:38,600 but for both of us, 732 00:31:38,640 --> 00:31:42,320 not enough balance across the dishes so for that reason, 733 00:31:42,360 --> 00:31:44,680 we're scoring Dan and Rhys... 734 00:31:46,680 --> 00:31:49,280 Tonight was pretty good 735 00:31:49,320 --> 00:31:52,240 but it could have been a lot better. 736 00:31:52,280 --> 00:31:54,800 Dan and Rhys, I think... 737 00:31:54,840 --> 00:31:58,360 So Dan and Rhys score 28 for their tapas, 738 00:31:58,400 --> 00:32:00,240 putting them a point behind Prego. 739 00:32:04,960 --> 00:32:06,280 It's the final day 740 00:32:06,320 --> 00:32:08,800 and we find ourselves in the tranquil surroundings of 741 00:32:08,840 --> 00:32:10,120 the Lamb and Flag. 742 00:32:10,160 --> 00:32:12,720 HARDOCRE HOUSE MUSIC, NARRATOR YELPS 743 00:32:15,200 --> 00:32:17,720 I hope that's not your entertainment! 744 00:32:17,760 --> 00:32:20,480 Tonight, I think they're going to really critique us. 745 00:32:20,520 --> 00:32:23,600 Up to now they don't like anything. You know, 746 00:32:23,640 --> 00:32:25,920 "I don't eat that, I don't eat that," so I want to know, 747 00:32:25,960 --> 00:32:27,520 it'll be interesting, what do they do? 748 00:32:27,560 --> 00:32:30,320 There might be some maybe technical criticism coming their way, 749 00:32:30,360 --> 00:32:32,280 see what happens tonight. Yeah, I think so. 750 00:32:32,320 --> 00:32:34,400 I hope they're not too mean. 751 00:32:34,440 --> 00:32:36,120 So what are you cooking? 752 00:32:36,160 --> 00:32:41,160 Our menu is pub food but done really well. 753 00:32:41,200 --> 00:32:42,840 Sounds promising so far. 754 00:32:42,880 --> 00:32:45,240 First under the spotlight is the main, 755 00:32:45,280 --> 00:32:46,800 gourmet ox cheek burger 756 00:32:46,840 --> 00:32:49,080 with home-made chips and coleslaw. 757 00:32:49,120 --> 00:32:54,400 Burger, you know, I don't mind if it's well made and well cooked, 758 00:32:54,440 --> 00:32:56,280 then why not? 759 00:32:56,320 --> 00:32:58,240 I'd hope they're making their own burgers 760 00:32:58,280 --> 00:33:00,200 but I don't think they will be. 761 00:33:00,240 --> 00:33:03,080 They are, Rhys! With chuck steak, brisket, 762 00:33:03,120 --> 00:33:06,080 ox cheek, onions, thyme and mixed herbs. 763 00:33:06,120 --> 00:33:07,240 Now for the fun bit. 764 00:33:08,520 --> 00:33:10,000 Let's give Toni the smallest one 765 00:33:10,040 --> 00:33:13,080 so he can get his little hands around it, bless him. 766 00:33:13,120 --> 00:33:15,560 They're big enough to hold a menu. 767 00:33:15,600 --> 00:33:19,080 The meat's made into patties and set aside till tonight. 768 00:33:19,120 --> 00:33:22,320 Time for dessert, strawberry shortcake waffles. 769 00:33:22,360 --> 00:33:23,800 Every time this is on the menu, 770 00:33:23,840 --> 00:33:26,600 it sells out so it's perfect to do tonight. 771 00:33:26,640 --> 00:33:28,760 The waffle, yeah, I know, I had it before. 772 00:33:28,800 --> 00:33:30,720 I think it'll be very Instagramable. 773 00:33:31,760 --> 00:33:34,040 This is the waffle mix that we use. 774 00:33:34,080 --> 00:33:37,080 It's secret so I'm actually not going to tell you what it is. 775 00:33:37,120 --> 00:33:39,840 Right. The ingredients Lana does kindly agree 776 00:33:39,880 --> 00:33:42,480 to divulge are butter, sugar, eggs... 777 00:33:42,520 --> 00:33:45,320 I'll add a little dash of vanilla for you. Yes. 778 00:33:45,360 --> 00:33:47,120 Milk. 779 00:33:47,160 --> 00:33:50,600 ..and water, which are all off for a whisk. 780 00:33:50,640 --> 00:33:51,840 All done ready for tonight. 781 00:33:51,880 --> 00:33:53,360 Mission accomplished. 782 00:33:57,520 --> 00:33:58,920 Time for the starter. 783 00:33:58,960 --> 00:34:00,560 Goat's cheese crumpet. 784 00:34:00,600 --> 00:34:03,200 Crumpet? I don't know what it is. 785 00:34:03,240 --> 00:34:05,320 OK, we will find out the crumpet. 786 00:34:05,360 --> 00:34:08,640 With the crumpet, when you bake the goat's cheese, 787 00:34:08,680 --> 00:34:10,760 it all kind of melts into all 788 00:34:10,800 --> 00:34:14,160 the little holes and it's just naughty. 789 00:34:14,200 --> 00:34:15,960 Naughty goat's cheese. 790 00:34:16,000 --> 00:34:18,120 Where's the crumpet coming from? Yeah, yeah. 791 00:34:18,160 --> 00:34:22,080 Is it a Warburtons crumpet or are we talking some, 792 00:34:22,120 --> 00:34:25,200 some artisan home-made crumpet? 793 00:34:25,240 --> 00:34:27,960 We are using these ones which we have locally sourced. 794 00:34:28,000 --> 00:34:29,360 They are from Wales. 795 00:34:29,400 --> 00:34:31,640 Yeah, you can tell just by looking at them. 796 00:34:31,680 --> 00:34:33,520 These crumpets are quite thick. Yeah. 797 00:34:33,560 --> 00:34:36,160 So if we had a nice thick bit of goat's cheese. 798 00:34:36,200 --> 00:34:38,520 First up, a spread of onion relish. 799 00:34:38,560 --> 00:34:40,040 Later on, you'd better eat this. 800 00:34:40,080 --> 00:34:44,320 Yeah, I'll do positive movements, I'll rub my belly and go, "Mm!" 801 00:34:44,360 --> 00:34:46,800 I'm sure that'll make all the difference. 802 00:34:46,840 --> 00:34:48,480 On goes the goat's cheese. 803 00:34:48,520 --> 00:34:49,960 Perfect, there you go. 804 00:34:50,000 --> 00:34:52,000 Today's gone really, really well. 805 00:34:52,040 --> 00:34:53,920 I feel really confident for tonight now. 806 00:34:53,960 --> 00:34:57,960 Yeah, I feel confident. I think we've smashed prep. Yeah. 807 00:35:00,120 --> 00:35:03,520 This will be an interesting evening, it looks like. 808 00:35:03,560 --> 00:35:06,560 I don't think that's a winning menu, personally. 809 00:35:08,480 --> 00:35:11,520 First to the Lamb and Flag are Toni and Andrea. 810 00:35:11,560 --> 00:35:13,040 Countryside pub, innit? 811 00:35:13,080 --> 00:35:14,720 Make yourselves at home, lads. 812 00:35:17,160 --> 00:35:19,640 Hello! Hello. Welcome. 813 00:35:19,680 --> 00:35:21,880 This is my first traditional pub. 814 00:35:21,920 --> 00:35:23,920 Is it? I've never been in a pub. 815 00:35:23,960 --> 00:35:27,520 Have you never been in a pub? There you are, I'm going to start now. 816 00:35:29,120 --> 00:35:30,960 It's downhill from here. This is the best pub. 817 00:35:31,000 --> 00:35:32,400 Yeah! 818 00:35:32,440 --> 00:35:33,880 Here's Dan and Rhys. 819 00:35:33,920 --> 00:35:36,640 Welcome to the Lamb and Flag. Cheers, guys. 820 00:35:36,680 --> 00:35:38,240 ALL: Cheers. 821 00:35:38,280 --> 00:35:39,840 Oh! Never mind. 822 00:35:39,880 --> 00:35:42,920 Coming up, jaw-dropping jiving. 823 00:35:42,960 --> 00:35:45,440 Toni thought he was in Wembley Stadium at one point. 824 00:35:45,480 --> 00:35:47,440 And someone wins the wonga. 825 00:35:47,480 --> 00:35:49,560 CHEERING 826 00:35:49,600 --> 00:35:51,080 In third place... 827 00:35:57,280 --> 00:36:00,320 It's the final night of the competition in South Wales 828 00:36:00,360 --> 00:36:01,840 where, at the Lamb and Flag, 829 00:36:01,880 --> 00:36:04,600 Martine and Lana are putting on some posh pub grub 830 00:36:04,640 --> 00:36:06,200 in a bid to win a thousand quid. 831 00:36:06,240 --> 00:36:10,080 I love pubs, you know, especially pubs like this. 832 00:36:10,120 --> 00:36:13,080 While their competitors catch up over a cocktail, 833 00:36:13,120 --> 00:36:15,600 the hosts get cooking in the kitchen. 834 00:36:15,640 --> 00:36:18,640 Ta-da! Here's one I prepared earlier. 835 00:36:18,680 --> 00:36:23,160 I'm like 99% sure none of them have had a goat's cheese crumpet. 836 00:36:23,200 --> 00:36:24,960 It's a new one on me too. 837 00:36:25,000 --> 00:36:27,960 Lana made a good point last night that there were no mixed leaves with 838 00:36:28,000 --> 00:36:30,240 the crumpet so we're going out with mixed leaves. 839 00:36:30,280 --> 00:36:31,440 Crunch. 840 00:36:31,480 --> 00:36:33,560 Indeed. And after a quick roast, 841 00:36:33,600 --> 00:36:36,560 on goes that crunch with a drizzle of dressing. 842 00:36:36,600 --> 00:36:38,640 Shall we go show the boys our crumpets? Yes. 843 00:36:38,680 --> 00:36:40,080 And here it is. 844 00:36:41,320 --> 00:36:42,800 Thank you. 845 00:36:42,840 --> 00:36:44,720 So this is our goat's cheese crumpet. 846 00:36:44,760 --> 00:36:46,360 Do you know what a crumpet is? 847 00:36:46,400 --> 00:36:48,800 No, never had it. So first time. Ah, I'm intrigued then 848 00:36:48,840 --> 00:36:51,000 to see what you think. Maybe I like it, maybe not. 849 00:36:51,040 --> 00:36:53,880 Let's see what you think. Let's see. OK, what about you guys? 850 00:36:53,920 --> 00:36:57,640 Because you served yours obviously without mixed leaves or bread. 851 00:36:57,680 --> 00:36:59,480 Yeah... 852 00:36:59,520 --> 00:37:03,080 We like to think of ourselves as a 2022 restaurant, not the 1980s. 853 00:37:04,760 --> 00:37:06,600 Don't blow your own crumpet, Daniel. 854 00:37:06,640 --> 00:37:08,520 Well, I hope you like it. 855 00:37:08,560 --> 00:37:11,640 So what do you think, first time of trying a crumpet? 856 00:37:11,680 --> 00:37:13,680 I like it. Oh, thank you. 857 00:37:13,720 --> 00:37:15,280 It's too stodgy for me. 858 00:37:15,320 --> 00:37:18,000 With the goat's cheese, it's quite strong anyway. 859 00:37:18,040 --> 00:37:23,560 For me, I would not order that sort of thing and I won't have it again. 860 00:37:23,600 --> 00:37:25,880 Dan, do you feel like you're in 1984? 861 00:37:25,920 --> 00:37:28,480 I'm not a massive goat's cheese fan. 862 00:37:29,480 --> 00:37:30,720 Yeah, it was all right. 863 00:37:30,760 --> 00:37:33,160 Didn't really work, I think. 864 00:37:33,200 --> 00:37:35,120 The crumpet just became really soggy. 865 00:37:35,160 --> 00:37:37,840 I finished my plate, apart from those mixed leaves, you know. 866 00:37:37,880 --> 00:37:40,360 Well, that's Lana. 867 00:37:40,400 --> 00:37:42,920 They weren't shy to coming forward in voicing their opinion 868 00:37:42,960 --> 00:37:44,600 on certain things so I think, 869 00:37:44,640 --> 00:37:47,560 I think tonight we did come in with a bit of attitude. 870 00:37:47,600 --> 00:37:51,200 We've kind of given them a bit of jib over their night 871 00:37:51,240 --> 00:37:53,480 so I think they're giving it back but that's fine, 872 00:37:53,520 --> 00:37:54,600 that's what we want so... 873 00:37:54,640 --> 00:37:57,400 I'm trying not to do my whole tipping the table, 874 00:37:57,440 --> 00:37:59,480 like I'm playing Monopoly, kind of thing. Yeah. 875 00:37:59,520 --> 00:38:00,880 Only two more courses! 876 00:38:00,920 --> 00:38:03,160 Do you find the locals quite difficult to please, or...? 877 00:38:03,200 --> 00:38:05,040 Do you know what... 878 00:38:05,080 --> 00:38:10,800 I have had to physically kick out one customer? 879 00:38:10,840 --> 00:38:13,160 Really? Yeah. 880 00:38:13,200 --> 00:38:15,520 Wasn't you, was it? It's Toni, later, that is now. 881 00:38:15,560 --> 00:38:18,080 He was bigger than Dan. Is he? Oh, wow. 882 00:38:18,120 --> 00:38:20,040 He was bigger than Dan and, yeah, 883 00:38:20,080 --> 00:38:23,320 I managed to bag myself the nickname Babs, 884 00:38:23,360 --> 00:38:27,320 as in Peggy Mitchell from EastEnders. 885 00:38:27,360 --> 00:38:28,360 Well done. 886 00:38:28,400 --> 00:38:30,840 You, out. I did the whole, "Get out my pub!" 887 00:38:30,880 --> 00:38:32,320 She seems a very happy girl, 888 00:38:32,360 --> 00:38:34,680 laughing a lot and she can make atmosphere 889 00:38:34,720 --> 00:38:36,960 but I think you cross with her 890 00:38:37,000 --> 00:38:38,680 and you don't know where you turn up. 891 00:38:38,720 --> 00:38:40,880 EASTENDERS DOOF-DOOFS 892 00:38:40,920 --> 00:38:43,960 I thought she was more Pat Butcher than Peggy Mitchell, to be honest. 893 00:38:44,000 --> 00:38:47,880 Ouch! From Pat to patties and after a sizzle, 894 00:38:47,920 --> 00:38:49,600 the burgers are topped with cheese 895 00:38:49,640 --> 00:38:52,640 and ready for assembly with buns, hash browns, 896 00:38:52,680 --> 00:38:55,440 onion rings and relish. Wow! 897 00:38:55,480 --> 00:38:59,000 If this doesn't shut the boys up... Nothing will. ..nothing's going to. 898 00:38:59,040 --> 00:39:00,520 No. 899 00:39:00,560 --> 00:39:01,600 Loosen your belts! 900 00:39:01,640 --> 00:39:05,760 The main is gourmet ox cheek burger with home-made chips and coleslaw. 901 00:39:05,800 --> 00:39:08,240 Thank you. Thank you. 902 00:39:08,280 --> 00:39:11,200 It's almost as tall as you! That was our line. 903 00:39:11,240 --> 00:39:12,960 How do you eat this? 904 00:39:13,000 --> 00:39:14,320 I would cut it in half. 905 00:39:14,360 --> 00:39:16,120 Ready, steady, go. 906 00:39:16,160 --> 00:39:17,160 Good luck, Toni. 907 00:39:17,200 --> 00:39:18,840 Go on, Toni. 908 00:39:18,880 --> 00:39:20,280 Go on, Dan! 909 00:39:20,320 --> 00:39:23,880 Yeah, well done. You made that look easy. 910 00:39:23,920 --> 00:39:26,840 Well, he's got a big mouth, hasn't he? 911 00:39:26,880 --> 00:39:28,560 So what do you think, guys? 912 00:39:28,600 --> 00:39:31,240 The burger is very tasty, it's moist. 913 00:39:31,280 --> 00:39:32,520 Sounding positive. 914 00:39:32,560 --> 00:39:35,200 The rest of it, for me, you can just throw in the bin. 915 00:39:35,240 --> 00:39:36,480 Not so positive. 916 00:39:36,520 --> 00:39:39,680 The flavour's awesome on the burger. Thank you. Really nice. 917 00:39:39,720 --> 00:39:42,200 I don't mind a burger myself. 918 00:39:42,240 --> 00:39:44,120 Burger, beer and chips, you can't go wrong. 919 00:39:44,160 --> 00:39:48,240 I thought the meat was cooked really well and the chips were nice. 920 00:39:48,280 --> 00:39:51,040 I think the burgers went down really really well. Yeah, definitely. 921 00:39:51,080 --> 00:39:53,440 I think everybody enjoyed the meat. 922 00:39:53,480 --> 00:39:55,720 So what do you do when you're not in a pub 923 00:39:55,760 --> 00:39:58,160 behind the bar, when you're not working? 924 00:39:58,200 --> 00:40:03,840 I used to weight train quite a lot, every day, 925 00:40:03,880 --> 00:40:05,880 twice a day, really serious. 926 00:40:05,920 --> 00:40:09,400 Starting to go down a bikini modelling kind of route, 927 00:40:09,440 --> 00:40:11,880 but I would like to get back into it again. 928 00:40:11,920 --> 00:40:15,280 The comments about Martine obviously being a former body builder 929 00:40:15,320 --> 00:40:18,000 or training to be a body builder were a bit surprising. 930 00:40:18,040 --> 00:40:20,280 Obviously, she's, you know, quite petite. 931 00:40:20,320 --> 00:40:22,480 As surprising as this?! 932 00:40:22,520 --> 00:40:24,960 They really haven't prepared for this. Come on, come on! 933 00:40:25,000 --> 00:40:27,680 What was more interesting though was watching Toni 934 00:40:27,720 --> 00:40:30,040 come up with the moves which were pretty choreographed. 935 00:40:30,080 --> 00:40:32,200 Toni's nailing it! 936 00:40:32,240 --> 00:40:33,960 Toni's a natural. 937 00:40:34,000 --> 00:40:36,520 I think there's definitely more to him than meets the eye 938 00:40:36,560 --> 00:40:38,880 with what he's, what he's got up to in the past. 939 00:40:38,920 --> 00:40:41,640 Well done, Toni! Well done, Toni. 940 00:40:41,680 --> 00:40:44,360 You're a good sport. Thank you. I think Toni's done that before. 941 00:40:44,400 --> 00:40:45,960 Yeah, have you done that before, Tone? 942 00:40:46,000 --> 00:40:48,960 Yeah. I knew it! 943 00:40:49,000 --> 00:40:51,480 I think Toni would win an opposing contest. 944 00:40:51,520 --> 00:40:54,280 I think he practices every morning in front of the mirror. And I do. 945 00:40:54,320 --> 00:40:56,600 I can imagine him in his budgie smugglers. 946 00:40:56,640 --> 00:40:59,600 And now here he is in his dancing shoes. 947 00:41:01,440 --> 00:41:03,840 I think it did end the evening quite well there, I think. 948 00:41:06,360 --> 00:41:08,200 I think they did well with that. 949 00:41:08,240 --> 00:41:11,040 No prizes for guessing who's taking centre stage. 950 00:41:13,840 --> 00:41:16,600 This man? Oh, God, he's always dancing, isn't he? 951 00:41:16,640 --> 00:41:19,520 He's got some moves, mind. You can't take that away from him. 952 00:41:19,560 --> 00:41:21,920 And he's not afraid to use them. 953 00:41:23,120 --> 00:41:25,200 Toni thought he was in Wembley Stadium at one point. 954 00:41:27,800 --> 00:41:31,080 What's the Italian for "in his element"? 955 00:41:31,120 --> 00:41:32,840 Yeah, at his age I don't know how he did it, 956 00:41:32,880 --> 00:41:34,600 to be honest with you. No, I don't either. 957 00:41:34,640 --> 00:41:36,120 Oh, yeah! 958 00:41:36,160 --> 00:41:38,280 CHEERING 959 00:41:38,320 --> 00:41:39,880 Well done, Toni! 960 00:41:39,920 --> 00:41:42,160 For me, what they did, 961 00:41:42,200 --> 00:41:46,760 that brought up for me a next couple of points. 962 00:41:49,360 --> 00:41:52,560 That's quite enough of that now. Let's have some pudding. 963 00:41:52,600 --> 00:41:54,520 Lana is the queen of desserts 964 00:41:54,560 --> 00:41:57,720 so I kind of... just kind of help here. 965 00:41:57,760 --> 00:41:59,800 I'm sure you'll be very useful. 966 00:41:59,840 --> 00:42:03,360 What do you want me to do with these? 967 00:42:03,400 --> 00:42:05,200 Maybe circles would have been nice 968 00:42:05,240 --> 00:42:07,640 because you've got the triangle of the thing so circles. 969 00:42:07,680 --> 00:42:10,040 You want me to make a circle out of a strawberry? 970 00:42:10,080 --> 00:42:13,600 It is a circle. What? Oh, you want me to slice them? 971 00:42:16,560 --> 00:42:19,840 I thought you wanted me to do some weird origami with it. 972 00:42:19,880 --> 00:42:22,040 Good job Lana's on the waffles, I think. 973 00:42:22,080 --> 00:42:24,760 Yay! Whoo! 974 00:42:24,800 --> 00:42:27,240 Nice and crispy for Toni. 975 00:42:27,280 --> 00:42:28,880 They're covered in white chocolate, 976 00:42:28,920 --> 00:42:32,560 crushed biscuits and Martine's circular strawberries. 977 00:42:32,600 --> 00:42:34,480 Definitely wonderful waffles. 978 00:42:34,520 --> 00:42:36,920 And after a dollop of ice cream, they're done. 979 00:42:36,960 --> 00:42:39,360 Strawberry shortcake waffles. 980 00:42:39,400 --> 00:42:41,800 So can we start? Yeah. 981 00:42:45,560 --> 00:42:48,960 Doesn't look like it's your kind of cup of tea? 982 00:42:49,000 --> 00:42:51,360 It's not. You don't like sweet things, do you? 983 00:42:51,400 --> 00:42:54,040 No, no. For me, it's a bit too dry as a dessert. 984 00:42:54,080 --> 00:42:56,280 Dessert, it was a mess, really. 985 00:42:56,320 --> 00:42:58,600 It's like I'm in a bowl of ice cream with bread. 986 00:42:58,640 --> 00:43:01,120 I commend the fact you've, like, made a waffle. 987 00:43:01,160 --> 00:43:03,760 The flavour of the waffle is awesome, 988 00:43:03,800 --> 00:43:06,400 especially with that chocolate and the strawberry and stuff. 989 00:43:06,440 --> 00:43:08,000 I just think it's a little bit dry. 990 00:43:08,040 --> 00:43:11,640 Basic, safe dessert which I think could have been executed 991 00:43:11,680 --> 00:43:12,920 a little bit better. 992 00:43:12,960 --> 00:43:16,360 They'd had two nights of pure cream. 993 00:43:16,400 --> 00:43:19,400 Cream, yeah. Of course it's dry in comparison. 994 00:43:19,440 --> 00:43:21,640 It's been really nice to meet you all, 100%. 995 00:43:21,680 --> 00:43:25,560 It's been nice. Cheers! ALL: Cheers! 996 00:43:25,600 --> 00:43:27,400 We've both done ourselves really proud 997 00:43:27,440 --> 00:43:29,920 and I think we've done this pub really proud as well. 998 00:43:29,960 --> 00:43:31,760 I completely agree. 999 00:43:31,800 --> 00:43:34,400 Time to find out what they've scored you. 1000 00:43:34,440 --> 00:43:36,720 The Lamb and Flag needs 30 to win. 1001 00:43:36,760 --> 00:43:38,560 Well, we've had a great evening this evening 1002 00:43:38,600 --> 00:43:40,880 but we feel that the standard hasn't quite been there, 1003 00:43:40,920 --> 00:43:42,920 like it has been through the rest of the week, 1004 00:43:42,960 --> 00:43:47,120 so for that reason we are scoring Lana and Martine... 1005 00:43:47,160 --> 00:43:49,200 It was a great time, 1006 00:43:49,240 --> 00:43:54,200 great atmosphere but they need work on their food. 1007 00:43:54,240 --> 00:43:55,520 Martine and Lana... 1008 00:43:55,560 --> 00:43:56,880 Hold on, Andrea. 1009 00:43:58,280 --> 00:44:01,120 Let's let our hosts reveal who's topping up their takings. 1010 00:44:04,160 --> 00:44:06,120 So in third place... 1011 00:44:07,560 --> 00:44:10,000 ..it's the Lamb and Flag! CHEERING 1012 00:44:10,040 --> 00:44:12,920 Toni and Andrea scored Martine and Lana 12, 1013 00:44:12,960 --> 00:44:15,240 giving them a total of 26. 1014 00:44:15,280 --> 00:44:17,000 In second place, 1015 00:44:17,040 --> 00:44:19,400 it's La Cocina. 1016 00:44:19,440 --> 00:44:20,840 CHEERING 1017 00:44:20,880 --> 00:44:22,680 In first place, Prego! 1018 00:44:26,200 --> 00:44:28,440 I'm not bothered about coming last. 1019 00:44:28,480 --> 00:44:31,600 I feel really chuffed for the guys, they're so lush. Yeah! 1020 00:44:31,640 --> 00:44:33,600 Well done, guys. 1021 00:44:33,640 --> 00:44:36,000 Well done, guys. Thank you very much, thank you. 1022 00:44:36,040 --> 00:44:38,680 Really happy to finish second, had a great week. 1023 00:44:38,720 --> 00:44:41,200 It's been hard work but been well worth it. 1024 00:44:41,240 --> 00:44:42,800 CHEERING 1025 00:44:44,600 --> 00:44:48,280 It is so nice to win as well at the end of the day, 1026 00:44:48,320 --> 00:44:52,160 and we've got £1,000 here. Hello, baby! 1027 00:44:52,200 --> 00:44:54,080 Arrivederci, Toni. 1028 00:44:54,120 --> 00:44:56,560 # This is a song about a superhero named Tony 1029 00:44:56,600 --> 00:44:58,400 # It's called Tony's Theme! 1030 00:45:04,240 --> 00:45:08,680 # He's got the oil on his chain, for a ride in the rain 1031 00:45:08,720 --> 00:45:10,360 # No baloney 1032 00:45:10,400 --> 00:45:13,400 # Ride around on my bicycle like a pony 1033 00:45:13,440 --> 00:45:16,320 # I'm waving hi, hi, hi, hi, hi 1034 00:45:16,360 --> 00:45:17,760 # G-g-g-gimme a scream 1035 00:45:17,800 --> 00:45:20,040 # Give me, give me the theme of Tony... # 1036 00:45:20,080 --> 00:45:21,680 Subtitles by Red Bee Media