BOTH: Yeehaw! Take three restaurants...
ALL: Ganbei!
..with high professional standards.
Hello.
Ask each to host a three-course meal...
Now this is why I don't get you into the kitchen.
..and get them to score in secret.
Yes!
On today's show, bubbly bother...
You'd think I'd know how to do this.
Do you want a hand?
I think it started off bumpy.
..footloose frolics...
I thought it was a cringe fest.
I felt like a bit of a performing seal.
..and DIY dining...
Our biggest USP is you do your own cooking on the grill.
I was a little bit surprised that we were going to have to start
cooking for ourselves.
..as they compete to win a £1,000 prize.
I cannot believe you used to be a fence gobbler.
Today's professional competition comes from Manchester,
home of the Curry Mile,
one of the largest clusters of South Asian restaurants in the UK.
They really got curried away there!
Sorry.
And hoping to spice up proceedings are this week's first hosts,
Dave and Raj,
owners of BrewChimp Indian Social Club.
BrewChimp Indian Social Club is not your typical Indian restaurant.
We serve South Indian tapas-style street food,
and it's superb.
Raj is predominantly in the kitchen.
I get involved in the day-to-day running.
Oh, ruined that.
Do you want a flake?
No, thanks.
The agreement when we first went into this,
you just concentrate on the food, leave the rest to me.
Yeah.
But at the moment, I'm doing everything.
You're not doing everything. And managing you.
We're both very different.
It's a kind of unique relationship.
He's a health freak and I'm not.
You know what my favourite machine is, though, don't you?
It's the treadmill.
No, no, the vending machine.
Mine too!
Come on.
What?!
Get to work!
I hope he's showered.
For one day only, Dave is joining Raj in the kitchen.
Good luck, Raj.
We're going to win the grand
because of the experience that we give to our customers.
They are going to be surprised with the amount of flavours
and authentic Indian taste that we give.
Confident!
Their starter is...
Mark, I hope that this chaat bomb does not give us blazing saddles.
MUSIC: The Magnificent Seven Theme
Meet owner Mark and head chef Dawn from the Old School BBQ Bus.
BOTH: Yeehaw!
Yeehaw, indeed.
Problems with your horse, Mark?
This is a Wild, Wild West themed restaurant.
We're bringing the Wild West to the North West.
Blimey, that's a big 'un.
We serve burgers, we serve long-smoked ribs,
brisket, pulled pork, all kinds of gorgeous stuff.
All cooked up on four wheels, no less.
The bus itself is a kitchen.
We're always dancing, we're always singing. It's brilliant.
Howdy. Welcome to the Old School BBQ Bus.
Oh, I've called the wrong number, dear.
Yeehaw!
You're from Oldham.
I'm definitely a cowboy.
I've got the hat, I've got the clothes, I've got the boots.
He hasn't got the accent, though. No.
Or the horse.
Dave and Raj begin their starter by creating their chaat bombs,
pastry balls filled with chutneys.
Onion, tomatoes, and coriander are chopped,
the doughy discs are fried,
and will be filled later this evening.
Onto the Gobi Manchurian, or crispy cauliflower.
Can you not go any faster?
It'll be easier if you start helping me out and stop talking.
I'm just here for moral support.
No, I don't need the moral support.
All I need is some support in cutting this cauliflower.
You've got it.
Trouble in paradise?
With spices added, it's in to chill.
Finally, the mutton chukka.
The meat is mixed with a selection of spices,
and will be slow-cooked, minced, and reheated later.
Onto dessert, carrot halwa.
Bit of carrot, bit of milk.
Something that you'd feed a rabbit, wouldn't you?
Our final professionals are Alan and Michelle,
husband and wife owners of Chinese restaurant One+.
We have been married nearly 14 years.
Ouch.
As a restaurant, we offer traditional Chinese food.
Not the typical food that you would normally find.
Dishes such as your pigs' brains, your ducks' tongues,
your chicken hearts.
Mm!
So we get people coming in asking for sweet and sour chicken,
crispy chilli beef.
Oh, my favourite!
Listen, mate, you're in the wrong place.
You need to go to the buffet down the road.
Charming.
Hi, welcome. Let me show you to your seat.
I'm normally front of house, just chatting away to customers,
making sure they're having a good time.
Just make sure it's perfect, yeah?
It IS perfect.
Mine's more perfect. Whatever.
Michelle's role is more in charge of the staff
and making sure everything's running smoothly in the kitchen.
I think we are a good team, working together.
We'll see.
Back in the kitchen, it's onwards with the carrot halwa,
and Dave's finally making himself useful.
We need to win with this dish.
Oof! You nearly took his eye out.
The reason why we went for carrot halwa is everybody likes carrot.
I don't like carrots,
especially carrots as a dessert.
That's a lot of carrot.
Oh, and that's a lot of sugar.
There you go.
Do you think that's enough?
No, we could always go bigger, yeah.
No? Let's add more.
I just hope it's not sweet and sugary.
Milk. Milk? Carrot milk?
Uh-oh!
With the milk added to the sweet sugary carrot,
all that's left to do is add cashews and raisins before serving tonight.
Job done, Dave.
Finally, it's the main...
I'm interested to see if these two different components go together.
Salna, which is a typical authentic curry that we do back home.
Dave grinds spices whilst Raj flexes his muscles.
Tell you what, them guns - amazing.
You think so? Yeah. Needs kissing.
What do you think?
Show-off!
Onions and coriander fried,
chicken wings are added, and that's the salna done.
As a main, it does look a little bit, erm...
I wouldn't say "all over the show"...
You just did.
..but I personally wouldn't put the chicken and the lamb together.
The chops in question are coated in coriander powder and mustard oil.
A gentle nice massage.
Oh! Lucky old lamb.
You know something? Yeah?
Watch out.
Oh, my God. What have you done?
Now this is why I don't get you into the kitchen.
It's a good job you've finished.
Chops chilled, they'll be cooked later.
So everything's gone really well.
I think it will go well, this evening.
Yeah, I think we've smashed it. Let's do it.
Looking at this menu,
it's looking more of a yee-hoo instead of a yeehaw.
I'm expecting flavour, spice, and a party in my mouth.
Let's hope it's not fancy dress.
# I wanna be a cowboy, baby... #
First in, it's Mark and Dawn from the Old School BBQ Bus.
Hi. Hi.
Hi, my name is Raj, nice to meet you.
I'm Dawn, nice to meet you. Nice to meet you.
David. Pleased to meet you.
Hi, Dawn. Lovely to meet you.
I think we need to open this.
I think we do. Let's get it done.
Good luck, Dave. Looking forward to three great days.
Finally, Dave's chance to show off his hospitality skills.
You'd think I'd know how to do this.
You want a hand?
Come on, man.
Oh! Oh, we've got a dud.
I think it started off bumpy with the prosecco.
The struggle with the cork was quite funny, weren't it?
What have you done? You've broke it.
It's those muscles!
Who's got a corkscrew?
CHEERING
Trust me, Dave. Boom.
I hope it tastes all right after all that.
So do I!
Finally, it's married couple and One+ owners, Michelle and Alan.
Hi, guys, how are you?
Hi, I'm Mark.
Michelle.
Hello.
Hi, Raj, nice to meet you.
Can I get you...? Oh, yes, please.
Looks like we've also got some really colourful shirts today.
Speak for yourself.
Pink goes with my eyes.
And your cheeks.
I say!
Let the fun begin, guys.
ALL: Cheers.
Coming up, dairy dodging...
I would have liked it with a bit of vanilla ice cream.
I think that would go really well.
Yeah, that's how we used to serve it back home.
I was kind of baffled as to why they didn't want to add that
onto the menu in the first place.
..and trendy tats.
And I woke up with a logo on my chest.
It's a bit..."What?!"
It's night one in Manchester...
ALL: Cheers.
..where professionals Dave and Raj of BrewChimp Indian Social Club
are hoping their Indian tapas will bag them a grand.
Just need you to deliver now, mate, because we need to win this.
Let's get cracking, then.
The pastry cases for the chaat bombs are delicately tapped,
then filled with chickpeas, chutney, and chillies.
Onto the Gobi Manchurian.
Crispy cauliflower is chucked in with peppers and onions
before adding...
This is our home-made chilli paste,
and I definitely don't want to make it too spicy,
so I'm going to be careful with my spice.
Very wise.
The mutton chukka is reheated, and there we have it.
Service.
The starter is...
Ooh!
I've never seen anything like this before.
Tuck in, everybody. Cheers.
I'm a massive fan of lamb and mutton,
so to have this dish is really nice.
The only thing I'd change about it -
if the pieces were bigger, a bit more chunky,
a bit more like a puree, but still very good flavours, really nice.
I'm really enjoying the mutton.
I think it's really delicious, that.
The balls were really refreshing,
and I could have left the cauliflower, so a bit hit and miss.
Not too keen on the cauliflower. OK. Erm...
Yeah, I think it is not so crispy.
Oh, right, OK, I get it.
It's in a sauce, so it's...
I think that was the wrong...
When you're giving that description maybe you shouldn't call it...
Yeah, probably not.
Take the "crispy" word out and just say "cauliflower." Yeah.
So how do you guys know each other, then?
I met Raj about five years ago,
and Raj had a restaurant down the road, a small Indian cafe.
This opportunity came along.
We built it from scratch,
here we are, and we've just become really good friends.
Are you two married?
We're not married, no.
We usually get told that we're married because we bicker.
A boss and a pal. Yeah.
We're like a family, so we just... We just have fun.
Very similar characters, aren't we?
Brother and sister. Yeah, separated at birth. Yeah.
We are a married couple.
What's that face?
A married couple could easily just have a bad day at work,
and then take that home.
You could argue all day at home,
and before you know it, you're bald.
Pretty sure those two things aren't related.
Time now for the age-old question -
how would you describe your partner as a food?
I'd describe her... Michelle's a ghost pepper.
Looks small and sweet but you bite into it,
she's very fiery, very fiery.
Yeah, felt that wrath many a times.
I can't believe you called me ghost chilli.
It's a compliment.
How is that a compliment?
I told you, you know, you're small and sweet, but if you bite into you,
you know, you're fiery.
I think you got away with that.
Silly Alan.
Oh, maybe you didn't.
Let's get cracking with the mains.
The marinated lamb chops are skewered
and stuck in a tandoor oven.
Paratha bread is added to the salna,
given a good mix, and dolloped onto a banana leaf.
When the couples are going to unwrap this,
it's going to be an absolutely amazing taste and smell sensation.
To finish off, they're wrapped and tied.
How are those lamb chops looking?
Cooked to perfection.
After a final garnish, the mains are good to go.
BELL RINGS Service.
Let's see who can unwrap it.
It's like opening a birthday present.
Definitely not what I expected at all.
No, not at all.
Why is yours bigger than mine?
It's definitely the same size portion, it just looks...
Can we swap?
More than welcome.
Let's hope you like it.
It's almost like the stuffing from a turkey.
That's the type of texture I'm getting from it.
No, it's not really for me, that. I did say that it was quite stodgy.
Not so keen on this. It tastes like...
..like the inside of an onion bhaji that's not quite been cooked
all the way through.
To be honest with you, that's thoroughly cooked,
and I wouldn't serve without it being cooked.
I didn't like it at all. I thought it was slightly bland.
It could have done with more flavour, but the textures,
and it was just not for me at all.
A bit too...of a weird thick dish as a main dish,
but I reckon that eating all that, I would find that really filling
because it's quite heavy.
I wish I didn't swap now.
Can we swap back? No, no, no, chance.
I think we're happy with what we've got. Can we swap back?
It's your choice.
What the guests are not getting is, is that they're used to
a certain type of Indian food, which is not what we do.
We're not going to alter what we do
because somebody's gave a rubbish opinion.
With the main proving too heavy for some,
Dave tries to lighten the mood.
I've got three tattoos.
I went to Magaluf with all me mates, and we were out for the night,
it was 4.00 in the morning.
What tattooist is open at 4.00 in the morning?
Not a very good one.
And I woke up with a logo on my chest.
Will you show us now?
You really want to see it? Yeah! Yeah.
Ooh, I hope you kept the receipt.
I nearly said that!
It's a bit..."What?!
"It's a label on your chest?"
I wouldn't have it.
If you could get any tattoo, what would you get and why?
I'm a massive movie fan. I'd have to have...
Citizen Kane? Casablanca?
..Back To The Future on one arm,
and Ghostbusters on the other arm.
That's it. Ghostbusters,
but I'd have to have Back To The Future I, II, and III,
and then Ghostbusters 1, 2,
not the third one with the women...
Oh, yeah, that would be a step too far. Top that, Alan.
You know, if I had a tattoo, I'd have something old school.
I'd have love on my knuckles here,
and guess what I'd have on the other?
Cool.
Wife.
Ah! Love wife.
Michelle, you lucky lady!
Mains done. Let's get this sweet down,
get the dessert out, and let's win this thing.
Let's do this.
Their carroty pud is shaped...
Come on, Dave, let's finish this on a high.
..nuts are scattered...
Service!
..the final course of the night, carrot halwa.
Guys, tuck in and enjoy.
I really enjoyed that. Yeah, I loved the nuts.
It's not too sweet.
I thought it might be sweet because I know Indian dishes,
desserts can be really sweet, can't they?
The dessert was the best course of the night for me, for sure.
It was a lot better than I imagined.
If I didn't read the menu, knowing that's carrot, you wouldn't tell.
I would have liked it with a little bit of vanilla ice cream.
I think that would go really well.
Yeah, that's how we used to serve it back home.
So you'd normally serve it with ice cream back home
but you're not serving it tonight? How does that work?
Kind of baffled as to why they didn't want to add that
onto the menu in the first place.
So if that's the way it's meant to be,
why did we not get that on that evening?
Some have it with ice cream, some don't,
so we just didn't want to include something that we don't do.
Time for a BrewChimp tradition.
Usually in our restaurant, if people have had a really good time,
they ring the bell on the way out,
so just wanted to put it on the table
and see if anyone wanted to ring the bell.
Not your average after-dinner ding-dong.
I'm going to do it for the dessert.
Thank you, thank you.
A ringing endorsement.
Thank you.
Anyone else?
Two out of four ain't bad.
Exactly.
Oh, hey!
Saved by the bell!
I think we've given our best today.
We've shown who we are and what we do,
and hopefully that should put us in a good place
to win this competition.
Overall, because I have eaten in a lot of Indian restaurants,
a little bit underwhelming.
I don't think we've anything to worry about after this evening.
Scores out of 20, please.
So it was a good start to the week, the food was good,
could have been a little bit better,
so we'll give Raj and Dave 14.
The food sounded amazing.
The execution wasn't there, so for that reason,
we're giving it an 11.
# You can ring my bell... #
So BrewChimp Indian Social Club start the week with
a not-so-sociable 25 out of 40.
It's day two of our professionals competition,
and hoping to throw a rootin' tootin' son of a dinner party
is Old School BBQ Bus owner Mark and head chef Dawn.
Come on, let's get this meat on.
So how are you going to lasso the lolly?
We are bringing the taste of Texas to Oldham.
We've got fire, we've got spice, we've got sauce.
It's going to be dirty, it's going to be sexy,
and they're going to love it.
Plus surely you'll have the element of surprise.
I'm expecting some sort of barbecue beef or grill plates.
As an educated guess, I'd say barbecue food.
Maybe not.
Let's go.
First up, the main...
I could get that at any chain restaurant,
so I don't think they've upped their game with this menu at all.
This is the time for some magic.
The pork belly is covered with a barbecue rub
and carefully caressed.
Well, I say carefully.
You wouldn't pay for that kind of caper.
We've got some knots in this meat, Mark,
we'll have to work this out with a good massage today.
That's it, go in deep.
You would think I was a masseuse in a past life.
Before you lost your licence.
I just like rubbing meat.
I'm looking forward to getting this pork belly into my belly.
I feel your pain.
With the barbecue blazing, the pork is smoked
and left to cook low and slow for six hours.
This is going to be amazing.
The rest of the main will be assembled this evening.
See you soon. See you soon.
Bye!
I don't think it's a technical main.
There's nothing exciting that I find in this.
Roll on dessert...
The thing that really sticks out for me here is home-made.
They've obviously put in a lot of effort into making it themselves.
Our famous key lime pie sells out every single week,
and this is going to knock their socks off.
Biccies are bashed...
Who are you thinking of here now?
You don't want to know. The competition!
Take that, Raj! Take that, Dave!
We're going to smash you out of the water.
All right, let's settle down, fella.
..the base is pressed into a tin, and shoved in to bake.
This dessert isn't a winning dessert for me,
doesn't really set my juices going.
Talking of juices...
Oh! Whoopsie.
Lime is added to condensed milk and eggs. How's it smelling?
Zesty.
Once set, the pie will be served with cream tonight.
Mark was banging on that our dessert was missing ice cream yesterday,
and Alan, so he'd better have ice cream with this pie tonight,
or he will be getting it.
Frosty!
Finally, the starter...
I like seafood, absolutely love it.
I expect the shrimps to be this big.
Bad luck, Dave.
The shrimps will be battered tonight.
It is our fresh salsa that goes on top.
It's called pico de gallo.
Not a lot of people have tried it,
and it just suits well with the hot sauce that we put on,
and it's just banging.
Spicy jalapenos, coriander, and gherkins are combined.
That smell will knock their socks off, that.
Oh, yeah! Yeah?
Salsa sorted, the tacos will be assembled later.
Everything's looking pukka, the meat's looking sexy.
I think we need to get this show on the road.
It's not the most technical menu, but if they do it correctly,
it could be... make us a little worried.
The technicality and the excitement reading the menu,
I think ours was way better.
Wow! Look at that.
It's proper old school, isn't it? It is.
First in, Alan and Michelle with matching leathers.
LOUD AND VARIED GREETINGS
Hat for you. Oh, mate!
And a hat for you. Can we take them home?
Take them home, you're more than welcome to.
Got sweet Mississippis on the line here.
What's in it?
I literally don't know what's in it.
I did not expect you to own a place like this.
This place looks fantastic.
Wait till you see the inside.
It's going to blow you away. All about rootin' tootin' tonight. Yeah.
Again?
Rootin' tootin.
Nice. Finally, it's Dave and Raj. Giddy up, lads!
LOUD AND VARIED GREETINGS
We're bringing the Wild West to the north west.
ALL: Yeehaw!
Coming up - terrifying toilets...
You're going to struggle to reach this.
The toilet flushed on its own.
I smelt a presence.
..and a huffy hoedown.
Dave, he reminds me a little bit of a grumpy old man.
It's night two in Manchester...
ALL: Yeehaw!
..where Wild West wannabes Mark and Dawn are hoping
their Texan-inspired menu spurs them to the top of the leaderboard.
We're going to go and make a start on the starters for you,
so make yourselves at home, and have a nosy round.
And what better place to begin than where the cowboys take a pit stop?
Where are we?
Tell you what, Dave, you're going to struggle to reach this.
I'll give you a peg up, then.
How did they use toilets back then?
Surely not.
Raj, Raj, hand wash only.
Cor, that was close!
There's the toilet.
Oh, God. Oh, my God. How did I not see that? Yeah, I know.
Back on the bus, Mark gets to work on his blazing buffalo batter.
It's warm on here.
Shall I mop your brow there, boss? Oh, cheers. Woo!
Is that better? Beautiful.
I think they'll appreciate the size of my prawns tonight.
It's what you do with them that counts,
in this case, tossing in panko breadcrumbs and deep frying.
Tacos assembled, the final touch is a slice of lime.
Saloon! Saloon!
The starter is buffalo-fried shrimp tacos.
Thank you. Best just get your hands stuck in.
Not a knife and fork job?
No, no, get your hands straight in. Not at all.
Oh!
Bit messy, I know, but...
It's supposed to be. It's supposed to be, yeah.
Yeah, yeah. I like it, however, can I just say something?
It's a little bit spicy.
OK. So the spiciness is overtaking the prawn.
Oh, right, OK.
Cos it's buffalo, buffalo's like, it's not too spicy,
but it has a bit of heat,
but with the pico, we're trying to calm it down.
Yeah, yeah. Hopefully with the pico.
I think I would prefer without the lime. OK.
It's just, I think the lime, when you put it on the dish,
it's just overpowering. Right. You really can't taste the shrimp.
We put the limes on, as well, just as an optional extra,
because some people like to have an extra zing. It's just me.
Absolutely, yeah.
It was way too overpowering.
I think the first one, I squeezed a bit of lime in it.
I thought probably the lime was overpowering,
so then I didn't do it for the next one.
I still could not taste the shrimp, you know.
That was a bit disappointing for me.
I can't really fault it. If anything, maybe the taco's
a little bit tough but that's about it. OK.
Flavours went really well together.
I do feel that our starter will be better.
As you can probably tell, Mark is a massive movie buff,
a bit of a movie geek, I think you'd say, wouldn't you? Oh, yes.
Who would you think would play you best in a movie?
I think it's pretty obvious, to be honest. Good-looking, grey hair.
George Clooney. Bang on!
Back of the net.
Clooney, all day long. OK, all right.
Not his mum, either.
Can't remember her name. Rosemary Clooney!
That was his aunt.
George.
He wishes. Gangnam Style, because he looks like it.
Psy.
He was... He really looks like him.
It's uncanny!
# Gangnam style. # Oh, here we go.
# Whoop, whoop, whoop, whoop. #
All right.
Time for the main. Come on, Dawn. Get on your corn.
Yeehaw!
These are the best skin-on fries you can get this side of Texas.
Not frozen, are they?
They are frozen, unfortunately.
Unfortunately, we hadn't got time to make our own skin-on fries.
With the fries frying and the slaw spooned out,
it's time for the star of the show.
This pork belly is absolutely beautiful.
It's lovely and rendered down and it's just going to be so juicy.
After a final griddling in gallons of barbecue sauce, it's good to go.
Saloon!
Barbecue pork belly with fries, corn and a purple slaw.
Thank you.
Let's tuck in, guys. Let's enjoy.
Did you smoke this yourself?
Yeah, all smoked. Start early in the morning.
I love it. Oh, thank you.
I really love it, really enjoying it.
You can tell - it's really tender -
it's been cooking for a long time and now it's in your mouth.
A lot of love has gone into this. Eating food,
you know when it's been done right.
You can taste the flavours, you can taste the tenderness.
I'm a big fan of it. Thank you very much.
Getting goose bumps.
You don't spend hours smoking
a piece of meat like that just to, er, just because you've got to.
You do it because you really love it.
And are the fries home-made, as well?
The fries aren't, unfortunately.
We haven't got enough time to do fries.
I think the pork belly is cooked to perfection,
so it tastes nice, really nice.
I don't think there was a lot of effort in cooking that,
because fries were bought, there was no skill involved in it.
I think the meats,
you've got six hours of technique right there.
We had a little look round before, Mark.
Interesting toilets.
I'm a little bit too short for a couple of them.
The amount of times we've had to sanitise those sinks.
Oh!
We think we've got haunted toilets.
I was here smoking through the night.
The toilet flushed on its own.
There was nobody here. And I'm not going to lie, I legged it.
Didn't feel any presence, but I smelt a presence.
It's just my perfume. Hmm. Yeah.
Eau de toilette.
That's actually very good. Moving swiftly on.
This dessert is fantastic.
We know it's going to be the winning dessert of the week.
That looks delicious.
The pud is sliced and good to go.
BOTH: Service!
The final course of the evening -
home-made Key lime pie.
Got enough... Just the right amount of zing, hasn't it?
It's got a little bit too much. I can feel it here a little bit.
I wouldn't have minded a blob of ice cream.
For me. I didn't want the ice cream on, just
because we've got cream on it already.
Overall, I like it. I'm with Dave.
A blob of ice cream would work really well, purely
because you've got the zinginess of the zest.
First time I've ever had Key lime pie. I don't think it'll be the last.
They thought maybe it might have been a little bit sharp with lime.
It's a Key lime.Yeah, I beg to differ. I didn't feel... BREATHES IN SHARPLY
I didn't feel like Esther Rantzen. No, it's a Key lime pie,
so at least you know it's got lime in it.
Massive cowboy, at heart,
so I want to see who's got the best yeehaw.
Yeehaw!
Too short.
Yeeee-haaaaw! Too much tongue.
Ee ha, ee ha, ee haa! Ee ha, ee ha, ee haa!
I give up. Right, who fancies a hoedown?
Take it away, boys.
ALL: Yeehaw!
That's the first time I've actually danced in
a restaurant so it was
a really good experience for me. I enjoyed that.
I don't normally dance!
I don't know really how to, but I enjoyed it.
Dave, he reminds me of a little bit of a grumpy old man.
He's hiding it well.
Yeah, it was more of a hand-clap dance,
but, you know, he was still there with the rest of us.
I thought it was a cringe-fest.
I felt like a bit of a performing seal
and it took me right out of my comfort zone, so
didn't enjoy it at all.
I don't think Dave was a massive fan.
He wasn't. He may score us down for that,
but we're trying to give them a good night.
GUESTS: Whoo!
CHEERING
We definitely brought the Wild West to the North West
and, at this moment in time, I think we're the best.
After tonight, I do believe Mark
and Dawn are our biggest competitors.
It didn't really have any wow factor for me.
Well done, partner. Well done, partner.
Scores, please.
The food was good but, technically, it could have been a bit better
and, for that reason, we're
going to give Mark and Dawn a big fat 12.
Tonight we score Mark and Dawn... BOTH: 16.
So, with a total of 28,
Mark and Dawn go yeehawing to the top of the leaderboard.
It's the final day of the competition in Manchester
and it's love birds Alan and Michelle's turn to compete
for the cash with their restaurant, One Plus.
Our strongest competitor is Mark and Dawn.
Their food was fabulous last night.
We are in pole position and it's going to have
to be pretty special to beat us tonight.
I think we're probably still in the lead.
Sorry, Dave. You're currently in last place.
Any ideas what you're having tonight?
I'm thinking we're going down the Chinese route.
Potentially, it's going to be a street-food edge.
I think Alan and Michelle, they will be serving Chinese food,
but they have something up their sleeve which they will bring tonight.
I can't see any reason why we can't bring it home tonight.
We're going to offer
a dining experience that these guys have never had before.
Starting with the main -
a selection of barbecue meats with broccoli and fried rice.
Well, that sounds familiar.
Barbecue again?
Barbecue. Oh, the comp's on, the comp is on.
I definitely think it's going to be the battle of the barbecues.
We're more Asian-inspired Chinese barbecue.
This is where we're going to win it.
To start their main,
beef chicken and pork are very finely sliced.
The knife skills here,
it takes years of practice to get the meat
the same consistency all the way through.
They're bringing a selection of meats and so...
Ooh-ooh-ooh. Yeah.
The guests tonight, they're going to be doing their own cooking, doing that themselves at the table.
I expect my meat to be fully cooked. I like it well done.
Good job you're cooking it yourself, then.
Next up, I'm sensing a theme here -
barbecued scallops, oysters and razor clams.
I'm a massive seafood fan. I love scallops,
I love oysters, I love razor clams.
Oysters. It's just like swallowing snot.
Look how fresh they are. It's wriggling!
We've got to get them cleaned
and make sure there's no sand in there.
The razor clams, oysters and scallops are washed.
Ooh, look at the sand in there.
There's half the Scottish coast in there, isn't there?
Hope you brought your bucket and spade.
They're going to have to be careful just to make sure that
they're really well rinsed and there's no grit.
It's the fine details that we're going to be looking at, really.
HIGH-PITCHED VOICE: Hello! What are you like?
Stop playing with your food! All right, all right.
With seafood, you have to be really careful how you cook it.
Undercook, overcook, it just can completely spoil the dish.
The seafood is chilled, and Alan and Michelle will barbecue it later.
Onto dessert - black sesame-seed and lychee ice creams.
We've finally got ice cream. Wahey!
We've been complaining about this.
I love sesame of any variety. Lychees,
I really don't like. I've tried quite a few times.
It can't be shop-bought ice cream, can it? I hope not.
Ah.
We're not making it ourselves. We have bought it in,
but it is the best ice cream going.
It's going to have to be.
The ice cream will be scooped out later.
Prep's gone really well. Service is going to be en pointe.
Definitely going to win this.
Give me a high five. Let's do it. Do it.
We barbecue, they barbecue.
The competition's on, baby.
Game on. Cor!
Knowing Michelle and Alan for the last few days,
I was expecting a lot more.
First to arrive are current leaders Mark and Dawn.
Hello, welcome.
Hello, welcome to my place.
So what we've got here is fresh young coconut with vodka.
Oh, OK. I did not expect you to be doing a barbecue.
Last thing I would have expected, so it's a nice shock
and I'm really looking forward to it.
Are you nervous? No! Are you nervous?
No.
We do have a little surprise for you
and I hope you are going to enjoy it.
I think it's game on.
Final players to enter the game are Dave and Raj.
Hi, guys. OTHERS: Hiya!
In Chinese, we say cheers as ganbei.
ALL: Ganbei!
Coming up - barbecue blunders.
All the heat seems to be up there.
I was starving. I just wanted to eat a dinner.
Any minute now, it'll be ready.
And the winners are revealed. ALL: Ooh!
It's the final night in Manchester...
ALL: Ganbei!
..where married couple Alan and Michelle of One Plus are hoping
to dazzle with their DIY dinner, and win the £1,000 prize.
Really confident that the guests are going to love the starter.
Crikey, they look hot!
This is proper barbecue food.
You're telling me.
Ah, they're looking beautiful. Look how fresh they are.
I can almost smell the sea.
That might be the Manchester Ship Canal.
The fresh oysters and scallops are barbecued
and the razor clams are steamed.
Chilli and garlic join the party
and, with a splash of soy sauce, that's the starter complete.
Service, please!
A barbecued seafood selection.
Everybody, enjoy.
The presentation was really good.
I really liked the chilli, I like my garlic.
I enjoyed everything about the starter.
How about you, Dave?
I was pleasantly surprised. I'm not a big fan of seafood.
Really enjoyed it. I think that's praise!
Maybe a little heavy on the garlic for me,
but that was absolutely delicious.
I really, really enjoyed the oyster. It was really tender,
it was plump and I thought
the textures on the oyster were delicious.
Guys, how did you two meet?
We met in a restaurant, funnily enough.
First impressions of Michelle... "You need a new wardrobe," that's what I said.
Harsh!
I'm surprised you got any further with her after that comment.
I think if that was me, I'd have liked to have lamped him one -
definitely wouldn't have married him.
Michelle is the most stylish, classy-looking person.
Alan, sometimes, looks like he's mugged a tramp, to be honest.
Wow!
Bless her. Because English isn't her first language,
she just doesn't get me, sometimes.
Is that because of the English or is
that because your jokes are not very good?
I think it's because of the jokes. I don't get it, sometimes.
Do you not get my jokes? Alan, what's your best joke?
Knock, knock. Who's there?
Interrupting cow. Don't fall for it.
Interrup... Moo!
Knock, knock. Who's there?
Needup. Surely not again.
Needup who? Do you?
Oh, Dave!
Overall, really happy with
the comments that came back from the table about starters.
Confident!
Time to get marinating that meat.
Pork belly and beef are soaked in barbecue sauce,
then a generous helping of black pepper is added to
the chicken.
Mmm, raw meat.
With the rice and broccoli fried,
all that's left to do is for
the guests to cook the meat at the table.
Let's hope the guests don't mind cooking it.
Service!
The main is a selection of barbecue meats with sides.
Our biggest USP in this restaurant
is that you do your own cooking on the grill.
I'll cook anything, so I'll go straight in.
You should be the best at this. I know.
Am I cooking for all you, then as well?
No, this is your night off.
I was a little bit surprised we were going to have to start cooking for ourselves.
We gave a good meal, we thought we were going to get a good meal back
and not for us to kind of fend for ourselves.
Everyone gets to see your barbecue skills now, Mark.
Let's hope he's brought his blowtorch.
So we were really slow to get the meat cooking,
so I was starving. I just wanted to eat a dinner.
Any minute now, if you're ready.
This is taking a while to cook round here.
You see, all the heat seems to be up there.
Better to add a bit more coal, then? Yeah.
Want me to fire it up, yeah?
It does take time to cook,
but, at the same time, I think maybe a bit of a small mistake on our
side. We should have had a little bit more coal in there at first.
We noticed that, we rectified it
and we were all systems go when we got that sorted.
Should be a bit more power in there now.
Let's stop poking around and get it on.
So how do you feel about your main?
I think I enjoyed everything.
Thank you, thank you.
The theatre of cooking your own food is really quite an experience.
I would have liked for you to cook so I can see your skills.
I do like the aesthetics of it all.
It's a really, really good idea.
It's all the rage at the moment, doing your own cooking.
At the end of the meal, you do your own washing up, as well.
Oh, dear!
Nice try. One thing I couldn't fault,
the flavour was really, really good. It was really, really good.
There's no negative comments, so...
WHISPERS: Yes!
So, guys, we have some pretty unusual items on our menu.
What is the most unusual item you've ever eaten?
Crocodile. I've eaten crocodile.
Strong start.
Probably ostrich.
Can anyone beat ostrich?
I used to eat my fence. Yep, we have a winner.
What? You're supposed to paint the fence.
Right. I lived on a council estate
and all the fence panels were exactly the same, till
the one that I used to gnaw on...
And then it went off and people used to walk past, I'm just going...
What did it taste like?
Wood. Wood.
I cannot believe you used to be a fence gobbler.
I don't trust him.
Because, over the last three days, he's said stuff which I don't believe.
So I think this is just a made-up story.
Our dessert is probably our weakest dish,
purely because we did not make it ourselves.
But, hopefully, the guests will give it a go
and really enjoy the different type of Asian-inspired flavours.
With the shop-bought ice cream scooped, dessert is ready.
Service! Black sesame and lychee ice creams.
Finally, we've got ice cream.
Hey!
I could take a bath in this sesame ice cream.
A nice ice-cold bath.
Sesame ice cream, it was delicious.
I like the ice cream.
The sesame has got that strong flavour to it.
Um, I love lychee. Is it home-made by you guys or...?
It's not home-made, I've got to be honest with you.
We only offer these ice creams on our menu
and nothing else as a dessert.
Disappointing that all they had
to do was scoop it out of a carton and then serve it.
I would have appreciated them turning their hand to making their own.
We didn't make it. It was just plated up.
But the fact that we put a bit of a different spin on it, being an Asian...tailored towards
the Asian palate, it went really well.
So what has everyone learned this week?
It's nice to hear some feedback, actually, from people in
the same experience as us.
The good thing is to see that there is
a passion involved in everything that we do,
which is very inspiring, to be honest.
I think we wish everybody
a successful business in the future.
I'd drink to that. ALL: Ganbei!
After everything we've done this week,
I still think we're on the top and we're going to win.
We'll be pretty close.
I am confident that we've done enough
to win this tonight, because the food was en pointe.
Alan and Michelle need to score 29 or more
to snatch victory from leaders Mark and Dawn.
The food was really quite nice tonight,
but there was room for improvement, so, I think
for that reason, we're going to give them a 14.
We're scoring Alan and Michelle... Hold your horses!
Who's going to round up the readies?
# Show me the money! Show me the money!
ALL: Oooooh! Hurray!
In third place,
David and Raj.
from BrewChimp Indian Social.
In second place,
Dawn and Mark from the Old School BBQ Bus.
Which means, first place,
Alan and Michelle.
CHEERING
Dave and Raj scored Alan and Michelle 16,
giving One Plus a winning total of 30.
Well done. Thank you so much.
CHEERING
I can't believe we've won! I can't believe it.
Hey! Nice one, give us a kiss.
CHEERING
Bit disappointed, but the best team won, I think.
CHEERING
Bit disgusted, really, Raj.
This is my resignation.
MUSIC: Career Opportunities by the Clash
Subtitles by Red Bee Media