1 00:00:02,200 --> 00:00:03,680 Take three restaurants... 2 00:00:03,720 --> 00:00:06,560 So, welcome to Rapsa, guys. ALL: Cheers! 3 00:00:06,600 --> 00:00:08,240 ..aiming for culinary excellence... 4 00:00:08,280 --> 00:00:10,200 What is that?! 5 00:00:10,240 --> 00:00:13,000 ..ask each to host a three-course meal... 6 00:00:13,040 --> 00:00:16,240 It's a little bit risky trying to do something like a pig's head. 7 00:00:16,280 --> 00:00:19,000 ..which will be scored in secret. 8 00:00:19,040 --> 00:00:20,640 Hi! 9 00:00:20,680 --> 00:00:24,240 On today's show, piggy problems... 10 00:00:24,280 --> 00:00:27,080 The ears, the cheek, the snout. 11 00:00:27,120 --> 00:00:29,200 When they said tongue, I was like, "Eurgh!" 12 00:00:29,240 --> 00:00:31,120 ..fiery foolishness... 13 00:00:31,160 --> 00:00:32,600 Oh, God! 14 00:00:32,640 --> 00:00:35,760 You're going to really, really regret that. 15 00:00:35,800 --> 00:00:38,080 ..and cracking crockery... 16 00:00:39,240 --> 00:00:42,280 We smashed a good 30 quid's worth of plates. 17 00:00:42,320 --> 00:00:46,000 ..as they compete to win a £1,000 prize. 18 00:00:46,040 --> 00:00:48,440 I'm just very uncomfortable around bananas. 19 00:00:55,280 --> 00:00:58,280 This week's professional competition comes from East London, 20 00:00:58,320 --> 00:01:02,560 home to a countless collection of cultural cuisines. 21 00:01:02,600 --> 00:01:06,440 And looking to travel straight to the top spot are our first duo, 22 00:01:06,480 --> 00:01:08,800 owner Andrew and head chef Francis 23 00:01:08,840 --> 00:01:11,320 of Filipino fusion restaurant, Rapsa. 24 00:01:11,360 --> 00:01:15,040 A lot of our customers call it elevated Filipino cuisine. 25 00:01:15,080 --> 00:01:17,520 It's not too heavy, it's not too rich. 26 00:01:17,560 --> 00:01:19,640 You know, you can still function afterwards. 27 00:01:19,680 --> 00:01:22,400 You're not going to be like holding your stomach at the end of the evening. 28 00:01:22,440 --> 00:01:24,840 I keep it traditional, the flavour, you know, 29 00:01:24,880 --> 00:01:26,640 I change a little bit the ingredients, 30 00:01:26,680 --> 00:01:28,200 but all the flavour is still there, 31 00:01:28,240 --> 00:01:30,320 as you would have it back in the Philippines. 32 00:01:30,360 --> 00:01:33,120 Kitchen is mine. 33 00:01:33,160 --> 00:01:37,040 Yeah. The front of house is his. 34 00:01:37,080 --> 00:01:41,120 Not today it's not, as Andrew is on sous-chef duty. 35 00:01:41,160 --> 00:01:43,960 First course to tackle is the traditional Filipino main, 36 00:01:44,000 --> 00:01:48,680 Sisig, aka pig's head. Brave choice. Ooh! 37 00:01:48,720 --> 00:01:52,560 That makes my belly churn. Like, yeah, oh. 38 00:01:52,600 --> 00:01:54,960 I hope they serve the eyes and the ears and everything along with it. 39 00:01:55,000 --> 00:01:56,320 Oh, stop it, stop it. 40 00:01:56,360 --> 00:01:58,640 Meet Nic and his squeamish fiancee, 41 00:01:58,680 --> 00:02:01,520 Elena, proud owners of Touch of Greek. 42 00:02:01,560 --> 00:02:02,640 See you on Saturday. 43 00:02:02,680 --> 00:02:06,360 We're a family-run Greek restaurant selling modern cuisine. 44 00:02:06,400 --> 00:02:07,840 Authentic but modern. 45 00:02:07,880 --> 00:02:09,680 Yeah, authentic but modern. Yeah. 46 00:02:09,720 --> 00:02:12,200 Me and Elena took over the restaurant... 47 00:02:12,240 --> 00:02:14,560 January last year. January of last year. 48 00:02:14,600 --> 00:02:18,240 And when it comes to dining out, Elena has an eye for detail. 49 00:02:18,280 --> 00:02:21,480 I'm there looking at what the staff look like, 50 00:02:21,520 --> 00:02:25,120 their uniforms, how they approach us to the table, 51 00:02:25,160 --> 00:02:28,880 so that's my kind of feel on when I go out. 52 00:02:28,920 --> 00:02:31,800 Nic on the other hand looks at the food. 53 00:02:31,840 --> 00:02:34,600 Probably best to keep it that way tonight. 54 00:02:34,640 --> 00:02:36,640 It's the first time I've seen him butcher a pig's head. 55 00:02:36,680 --> 00:02:39,560 I am normally hiding in another room when he does it. 56 00:02:39,600 --> 00:02:41,240 We use every part of the head. 57 00:02:41,280 --> 00:02:42,640 Every part, every part of this. 58 00:02:42,680 --> 00:02:46,880 From the brains to the ears to the cheeks. Skin? 59 00:02:46,920 --> 00:02:49,080 Take the skin, everything. 60 00:02:49,120 --> 00:02:50,520 If you work in hospitality, 61 00:02:50,560 --> 00:02:52,760 I don't think you can be too squeamish. 62 00:02:52,800 --> 00:02:54,640 You've not met Elena yet. 63 00:02:54,680 --> 00:02:56,520 The diced pig's head will be fried 64 00:02:56,560 --> 00:02:59,120 and then cooked through with an egg tonight. 65 00:02:59,160 --> 00:03:03,640 Onto the starter, Kinilaw platter of salmon kilawin, 66 00:03:03,680 --> 00:03:04,880 prawns and oysters. 67 00:03:04,920 --> 00:03:06,600 Love an oyster. Yeah, me too. 68 00:03:06,640 --> 00:03:08,800 WOLF WHISTLES Sexy food. 69 00:03:08,840 --> 00:03:11,040 Meet our final professional duo of the week, 70 00:03:11,080 --> 00:03:13,880 chicken wing impresario Nick and his chef Joe, 71 00:03:13,920 --> 00:03:18,200 who run The Orange Buffalo pop-up kitchen and restaurant franchise. 72 00:03:18,240 --> 00:03:21,080 Started as a food truck essentially, 73 00:03:21,120 --> 00:03:24,360 with a love and passion for hot sauce. 74 00:03:24,400 --> 00:03:29,200 We make all our sauces from scratch, six different flavour sauces. 75 00:03:29,240 --> 00:03:31,720 We just want to keep it New York style, 76 00:03:31,760 --> 00:03:34,800 straight up, hot sauce on fried chicken. 77 00:03:34,840 --> 00:03:37,600 One of our first customers was Helena Christensen 78 00:03:37,640 --> 00:03:39,160 and she was just like, "This is amazing, 79 00:03:39,200 --> 00:03:40,880 "I've eaten wings all over the world 80 00:03:40,920 --> 00:03:43,240 "and you guys have got this amazing sauce," 81 00:03:43,280 --> 00:03:44,960 and I was like, 82 00:03:45,000 --> 00:03:47,840 "Super model likes it, that's good enough for me." 83 00:03:47,880 --> 00:03:50,200 Well, let's see if THIS is good enough for you. 84 00:03:50,240 --> 00:03:52,440 Andrew finely slices fresh salmon. 85 00:03:52,480 --> 00:03:54,880 Treat them with... With respect. ..a bit of love. 86 00:03:54,920 --> 00:03:57,000 I love you, fish. 87 00:03:57,040 --> 00:03:59,800 Love you too, mate! He tucks them in nice and tight, 88 00:03:59,840 --> 00:04:02,680 don't let the bedbugs bite, whilst Francis rinses off 89 00:04:02,720 --> 00:04:06,200 the oysters they'll prepare later. Oysters, Elena. 90 00:04:06,240 --> 00:04:08,360 Oysters make me gag. 91 00:04:08,400 --> 00:04:10,600 Terrific. Still there's always dessert, 92 00:04:10,640 --> 00:04:14,440 the intriguingly titled Ube leche flan. 93 00:04:14,480 --> 00:04:17,120 I don't know what the dessert is but I hope it's saucy 94 00:04:17,160 --> 00:04:20,200 because I love it saucy. Oh! 95 00:04:20,240 --> 00:04:22,120 I hope we're still talking about the flan. 96 00:04:22,160 --> 00:04:24,080 Never made a flan, I don't know, 97 00:04:24,120 --> 00:04:28,480 is it like an egg custard? Yeah. A custard tart, is it? 98 00:04:28,520 --> 00:04:30,560 No, a flan's more sponge. 99 00:04:30,600 --> 00:04:33,080 A flan's more of a sponge-based kind of dessert. 100 00:04:33,120 --> 00:04:34,880 Well, you're both kind of right. 101 00:04:34,920 --> 00:04:37,360 The boys start the flan by whisking egg yolks 102 00:04:37,400 --> 00:04:39,440 with condensed milk and vanilla essence, 103 00:04:39,480 --> 00:04:42,080 then pouring onto caramel in a ramekin. 104 00:04:42,120 --> 00:04:44,120 Whilst that cooks in a bain marie, 105 00:04:44,160 --> 00:04:46,240 they prepare a sponge with bananas 106 00:04:46,280 --> 00:04:49,640 and purple yam extract. That's the ube bit. 107 00:04:49,680 --> 00:04:50,760 The whole thing goes back to 108 00:04:50,800 --> 00:04:54,320 the warm bath whilst Francis knocks out some caramel tuiles. 109 00:04:54,360 --> 00:04:56,360 The pressure's on, chef. 110 00:04:56,400 --> 00:05:01,360 Very diverse and very adventurous and...brave. 111 00:05:01,400 --> 00:05:05,560 This isn't a winning menu. No. They haven't seen mine yet. 112 00:05:05,600 --> 00:05:10,000 All the prep went well and it's just a waiting game now. 113 00:05:10,040 --> 00:05:11,760 Bring on the customers. 114 00:05:11,800 --> 00:05:15,240 Quite right. Looks quite quirky. 115 00:05:15,280 --> 00:05:18,080 First restaurateurs to arrive at Rapsa are Nic 116 00:05:18,120 --> 00:05:21,360 and his meticulous fiancee, Elena, from Touch of Greek. 117 00:05:21,400 --> 00:05:23,080 When we arrived at Rapsa, 118 00:05:23,120 --> 00:05:27,440 the first thing I noticed was their windows - weren't clean, 119 00:05:27,480 --> 00:05:28,920 but I let that go. 120 00:05:28,960 --> 00:05:30,520 Until now of course. 121 00:05:30,560 --> 00:05:32,000 Nice to meet you. Nic. 122 00:05:32,040 --> 00:05:35,040 Francis. Nice to meet you, Francis. Hi, Andrew, I'm Elena, nice to 123 00:05:35,080 --> 00:05:37,840 meet you. You OK? Nice to meet you, Elena. Hi, nice to meet you. 124 00:05:37,880 --> 00:05:40,480 Nice to meet you, I'm Francis. Hi. Welcome to Rapsa. It looks lovely. 125 00:05:40,520 --> 00:05:42,040 It's lovely. Thank you. Really lovely. 126 00:05:42,080 --> 00:05:45,480 I don't think they were very hospitable when we arrived. 127 00:05:45,520 --> 00:05:49,240 I mean, when someone comes to my restaurant, I'm like, "Hi!" 128 00:05:49,280 --> 00:05:51,120 Yes, no jazz hands here. 129 00:05:51,160 --> 00:05:54,000 Maybe a lovely little drink will break the ice. 130 00:05:54,040 --> 00:05:55,240 Cheers, guys. 131 00:05:55,280 --> 00:05:57,720 Cheers. Lovely to meet you. Thank you for having us. 132 00:05:57,760 --> 00:05:59,360 Good luck. 133 00:05:59,400 --> 00:06:01,960 You're going to need it. Oh, that's cocky! 134 00:06:02,000 --> 00:06:04,920 Finally, it's the boys from The Orange Buffalo, Nick and Joe. 135 00:06:04,960 --> 00:06:08,440 We're going in. Yeah. Windows look fine to me. 136 00:06:08,480 --> 00:06:11,160 Hi, nice to meet you, I'm Elena. I'm Nick. How are you? 137 00:06:11,200 --> 00:06:12,280 Nic, nice to meet you. 138 00:06:12,320 --> 00:06:16,320 You're Nick? Oh, come on, easy peasy. How's it going? 139 00:06:16,360 --> 00:06:19,120 This is chef Francis. What happened to the finger? 140 00:06:19,160 --> 00:06:22,720 Chopping and I chopped a significant chunk of my nail off. 141 00:06:22,760 --> 00:06:25,600 So I ate it. THEY LAUGH 142 00:06:25,640 --> 00:06:28,320 I presume he's joking. 143 00:06:28,360 --> 00:06:29,800 So, welcome to Rapsa, guys. 144 00:06:29,840 --> 00:06:32,080 Hope you have a lovely evening with us. Cheers. 145 00:06:32,120 --> 00:06:34,840 ALL: Cheers! 146 00:06:34,880 --> 00:06:37,040 Coming up - gagging guests... 147 00:06:37,080 --> 00:06:39,280 Oh! Number one, I don't like oysters. 148 00:06:39,320 --> 00:06:42,040 Number two, he told me to do some crazy manoeuvre. 149 00:06:42,080 --> 00:06:44,600 ..and howling hosts. 150 00:06:44,640 --> 00:06:46,680 # ..My way! # 151 00:06:46,720 --> 00:06:49,440 When Andrew went down, I thought about jumping on him. 152 00:06:55,440 --> 00:06:58,440 ALL: Cheers. Cheers indeed. 153 00:06:58,480 --> 00:07:01,600 It's the first night of the Professionals' cooking competition 154 00:07:01,640 --> 00:07:04,880 in East London, with Andrew and Francis treating their guests to 155 00:07:04,920 --> 00:07:08,200 a night of Filipino-inspired dishes at their restaurant, 156 00:07:08,240 --> 00:07:11,280 Rapsa, in a bid to win the £1,000 prize. 157 00:07:11,320 --> 00:07:13,040 Come on, team, let's get on with it. 158 00:07:13,080 --> 00:07:16,240 Right, let's crack on. Let's do it. High five. Whoo! 159 00:07:16,280 --> 00:07:17,280 Exactly. 160 00:07:17,320 --> 00:07:21,000 Andrew cracks on by freeing oysters from their shells. 161 00:07:21,040 --> 00:07:23,520 You need to go faster, mate. You've got two more. 162 00:07:23,560 --> 00:07:25,400 While chef Francis dresses 163 00:07:25,440 --> 00:07:28,480 the marine molluscs with his special sauces. 164 00:07:28,520 --> 00:07:30,280 Couple of wedge of lemon. 165 00:07:30,320 --> 00:07:31,960 Out comes the kilawin salmon 166 00:07:32,000 --> 00:07:34,880 and boom! Starter, ready for service. 167 00:07:38,240 --> 00:07:42,520 Ooh, yes! That looks absolutely gorgeous. 168 00:07:43,680 --> 00:07:45,800 Not sure Elena agrees. 169 00:07:45,840 --> 00:07:47,880 So here we have our Kinilaw platter. 170 00:07:47,920 --> 00:07:49,400 We have oysters, 171 00:07:49,440 --> 00:07:51,800 we have prawn and then we also have salmon. 172 00:07:51,840 --> 00:07:53,920 How do you feel about oysters? 173 00:07:53,960 --> 00:07:56,800 Not happy. LAUGHTER 174 00:07:56,840 --> 00:07:58,720 I'll give it a go. 175 00:07:58,760 --> 00:08:00,960 Go on, Elena, that's what I like to hear. 176 00:08:01,000 --> 00:08:03,800 When we eat oysters at Rapsa, it's obligatory we do that kind 177 00:08:03,840 --> 00:08:06,960 of New Year's Eve thing where you interlock your arms 178 00:08:07,000 --> 00:08:09,240 and down the hatch. 179 00:08:09,280 --> 00:08:11,760 Yes, I don't think he means the whole shell, Nick. 180 00:08:11,800 --> 00:08:14,560 That way? Ready? I'm going to feed you, you feed me. 181 00:08:14,600 --> 00:08:17,080 Hold on, I don't get it. Go on, feed me. No. 182 00:08:19,520 --> 00:08:21,640 LAUGHTER 183 00:08:23,680 --> 00:08:25,040 Oh, you've got it in your hair. 184 00:08:25,080 --> 00:08:28,440 As long as it doesn't end up in her lap. Uh-oh, gip alert. 185 00:08:28,480 --> 00:08:31,360 Oh, come on, Elena, that is tasty. You can't taste the oyster, 186 00:08:31,400 --> 00:08:33,280 it's all...That was lovely. SHE RETCHES 187 00:08:33,320 --> 00:08:35,360 Clearly. Heh-oy! 188 00:08:35,400 --> 00:08:37,040 Number one, I don't like oysters. Number two, 189 00:08:37,080 --> 00:08:40,200 he told me to do some crazy manoeuvre to eat it. 190 00:08:40,240 --> 00:08:42,760 I didn't know how to eat it. 191 00:08:42,800 --> 00:08:44,280 There's so much effort gone into that. 192 00:08:44,320 --> 00:08:47,600 Usually it's like a bit of tabasco, squeeze of lime, 193 00:08:47,640 --> 00:08:51,440 down the hatch but there's so many different flavours. 194 00:08:51,480 --> 00:08:55,640 For me, one of the things with oysters is you really want to, 195 00:08:55,680 --> 00:08:58,280 you want to taste the oyster. You want to feel like you're by the sea 196 00:08:58,320 --> 00:09:01,000 and I felt a little bit like some of 197 00:09:01,040 --> 00:09:04,040 the other ingredients covered up the natural flavour of the oyster. 198 00:09:04,080 --> 00:09:05,160 The oyster taste, 199 00:09:05,200 --> 00:09:07,840 I mean, experience is, you know, you put it in your mouth, 200 00:09:07,880 --> 00:09:09,600 you know, you can taste the ocean. 201 00:09:09,640 --> 00:09:12,320 Ingredients that we add to it are jalapeno, 202 00:09:12,360 --> 00:09:16,360 patis, the fish sauce, it gives that little bit more kick. 203 00:09:16,400 --> 00:09:17,560 He's eaten all the oysters 204 00:09:17,600 --> 00:09:20,640 and I've only had one, so God help me tonight. 205 00:09:20,680 --> 00:09:23,480 Yes, but before that, you've still got two courses to go, 206 00:09:23,520 --> 00:09:27,000 one of which is the main. Pig's head, anyone? 207 00:09:27,040 --> 00:09:29,160 I know it's a little bit risky trying 208 00:09:29,200 --> 00:09:31,040 to do something like a pig's head 209 00:09:31,080 --> 00:09:33,320 and serving it to people that you don't know, 210 00:09:33,360 --> 00:09:34,880 but I still think they'll love it. 211 00:09:34,920 --> 00:09:37,760 Having fried up the piggy portions in herbs and spices, 212 00:09:37,800 --> 00:09:39,960 chef Francis eggs up his mix, 213 00:09:40,000 --> 00:09:41,200 bowls out some rice 214 00:09:41,240 --> 00:09:44,000 and then takes a bit of a liberty with some heat. 215 00:09:44,040 --> 00:09:46,280 A little bit of chilli for the kick. 216 00:09:46,320 --> 00:09:48,480 I hope they don't mind a little bit of a kick. 217 00:09:48,520 --> 00:09:53,000 Fingers crossed. There it is, pig's head or Sisig to the locals. 218 00:09:55,200 --> 00:09:56,720 That is not what I expected. 219 00:09:56,760 --> 00:09:58,280 No, me neither. 220 00:09:58,320 --> 00:09:59,480 I was actually hoping for 221 00:09:59,520 --> 00:10:01,960 a pig's head with an apple in its mouth. 222 00:10:02,000 --> 00:10:03,360 Yes, I bet you were. 223 00:10:03,400 --> 00:10:05,440 Right, see what do you think, have a go. 224 00:10:05,480 --> 00:10:07,000 Bon appetit, guys. 225 00:10:07,040 --> 00:10:09,520 So, yeah. You mix the whole thing up, yeah? 226 00:10:09,560 --> 00:10:14,440 Look at that. The pig's head really kind of got my... 227 00:10:14,480 --> 00:10:18,280 It got me going a bit, like I like ordering weird stuff. 228 00:10:18,320 --> 00:10:20,520 I like offal and all that sort of stuff, so... 229 00:10:20,560 --> 00:10:24,320 It's a good marriage of the richness of the meat, 230 00:10:24,360 --> 00:10:27,520 the egg just ties it together. I could eat it all night long. 231 00:10:27,560 --> 00:10:30,840 I haven't even thought that it's pig's head while I'm eating it. 232 00:10:30,880 --> 00:10:32,080 Best not to. 233 00:10:32,120 --> 00:10:35,520 What is actually in there? What parts of the pig is in there? 234 00:10:35,560 --> 00:10:39,160 It's basically the whole part of the pig. 235 00:10:39,200 --> 00:10:42,240 It's the ears, the cheek, the snout. 236 00:10:42,280 --> 00:10:46,120 The tongue is in there and also the brain is in there. 237 00:10:46,160 --> 00:10:48,440 Oh, wow. You did ask. 238 00:10:48,480 --> 00:10:52,040 When they said tongue, I was like, "Eurgh! I'm going to gag!" 239 00:10:52,080 --> 00:10:56,320 They had part of the trotter, the cheeks. 240 00:10:56,360 --> 00:10:57,800 No, the trotter comes from the foot, love. 241 00:10:57,840 --> 00:10:59,800 The feet, yeah, that's what I mean. 242 00:10:59,840 --> 00:11:01,800 The snout. The snout, that's it. 243 00:11:01,840 --> 00:11:03,920 NIC SNORTS No. 244 00:11:03,960 --> 00:11:07,840 Do you know what? With me, with my food, I like to stay safe. 245 00:11:07,880 --> 00:11:08,920 Honest opinion? 246 00:11:10,040 --> 00:11:12,280 It wouldn't be something I would order off a menu. 247 00:11:12,320 --> 00:11:17,400 I can't take heat. Taste-wise, yes, it has the taste, 248 00:11:17,440 --> 00:11:20,480 the tastes are there, but for me, just that heat, for me. 249 00:11:20,520 --> 00:11:22,200 It wasn't spicy at all, 250 00:11:22,240 --> 00:11:25,120 just a little kind of like, you know, tickle on the tongue. 251 00:11:25,160 --> 00:11:27,760 With the food proving to be somewhat of a curiosity, 252 00:11:27,800 --> 00:11:31,360 Nic wants to know exactly how adventurous everyone is. 253 00:11:31,400 --> 00:11:34,120 So, Francis, what's the weirdest food that you've ever had? 254 00:11:34,160 --> 00:11:37,800 Back home is a delicacy, the duck embryo. 255 00:11:37,840 --> 00:11:39,120 Ooh, lovely. 256 00:11:39,160 --> 00:11:42,880 In Cambodia, I ate scorpion and tarantula. 257 00:11:42,920 --> 00:11:44,520 I've had monkey sausages. 258 00:11:44,560 --> 00:11:46,080 You ate a monkey?! 259 00:11:46,120 --> 00:11:47,520 Monkey sausage. 260 00:11:47,560 --> 00:11:49,320 How do you even eat monkey sausage? 261 00:11:49,360 --> 00:11:50,840 What is monkey sausage? 262 00:11:50,880 --> 00:11:52,880 A sausage made out of monkey meat? 263 00:11:52,920 --> 00:11:55,640 Why would you kill a monkey and eat that? That's weird. 264 00:11:55,680 --> 00:11:58,600 There's just no way it was really monkey meat, no way. 265 00:11:58,640 --> 00:12:00,480 Yeah, they definitely saw you coming. 266 00:12:00,520 --> 00:12:02,600 Anyway, time for pud. 267 00:12:02,640 --> 00:12:04,800 Andrew blowtorches the flan cases 268 00:12:04,840 --> 00:12:07,920 to loosen their contents. Careful, that'll be hot! 269 00:12:07,960 --> 00:12:10,000 BLEEP. I told you. 270 00:12:10,040 --> 00:12:11,160 Wait, wait, wait, wait. 271 00:12:11,200 --> 00:12:14,280 Yeah, leave it to the pros. Out it comes, 272 00:12:14,320 --> 00:12:18,440 little fruit garnish and tada! Ube leche flan. 273 00:12:18,480 --> 00:12:20,840 Does not contain monkeys or spices. 274 00:12:23,840 --> 00:12:27,040 All right. So what we've got here is ube and banana, 275 00:12:27,080 --> 00:12:30,120 and there, some orange segments. 276 00:12:30,160 --> 00:12:31,640 Oh, my God, that's lovely. 277 00:12:31,680 --> 00:12:32,800 It's nice, isn't it? 278 00:12:32,840 --> 00:12:34,240 Really yummy. 279 00:12:34,280 --> 00:12:35,720 At last she likes something! 280 00:12:35,760 --> 00:12:38,120 Did you say there's banana in there? Yes. 281 00:12:38,160 --> 00:12:39,480 I know I like said earlier, 282 00:12:39,520 --> 00:12:43,080 I ate tarantulas and scorpions, but banana is like, 283 00:12:43,120 --> 00:12:45,120 it's my weird thing. 284 00:12:45,160 --> 00:12:48,160 I've always felt the word phobia is a bit strong 285 00:12:48,200 --> 00:12:50,960 but it's definitely, it's like, 286 00:12:51,000 --> 00:12:53,920 I'm just very uncomfortable around bananas. 287 00:12:53,960 --> 00:12:56,840 I'm going to eat the top sort of flan custard-y bit, 288 00:12:56,880 --> 00:12:58,480 but I'm really sorry, I can't, 289 00:12:58,520 --> 00:13:01,080 I really can't make myself eat the bottom bit, 290 00:13:01,120 --> 00:13:03,200 I'm really sorry. Understandable. 291 00:13:03,240 --> 00:13:07,840 The dessert was unbelievable. The presentation on first glance... 292 00:13:07,880 --> 00:13:10,160 Can I just butt in? Yeah. 293 00:13:10,200 --> 00:13:13,800 When we looked at the menu and it said flan, 294 00:13:13,840 --> 00:13:14,960 I said a flan was 295 00:13:15,000 --> 00:13:18,240 an egg or custard-based dish and you said it was... 296 00:13:18,280 --> 00:13:20,440 I said it was a spongey thing. You said it was a sponge, yeah. 297 00:13:20,480 --> 00:13:21,760 It was quite spongey. 298 00:13:21,800 --> 00:13:25,800 Yeah, but the flan was the custard bit. That's the flan. 299 00:13:25,840 --> 00:13:27,760 Dessert was divine. It was lovely. 300 00:13:27,800 --> 00:13:30,120 Yeah, I cannot fault them on their dessert. 301 00:13:30,160 --> 00:13:32,520 So the flan might have been the horrible base you didn't like. 302 00:13:32,560 --> 00:13:34,840 The flan, no the flan was the top bit, that was the bit that I ate. 303 00:13:34,880 --> 00:13:37,560 It was all right, it was nice. 304 00:13:37,600 --> 00:13:38,800 Yeah, it was like sponge. 305 00:13:38,840 --> 00:13:42,240 No, the bottom bit was the sponge. The flan bit was the, 306 00:13:42,280 --> 00:13:46,600 the word flan is a custard tart. Yeah. 307 00:13:46,640 --> 00:13:47,920 A custard tart? 308 00:13:47,960 --> 00:13:49,600 I've got one complaint, boys. 309 00:13:49,640 --> 00:13:52,600 Can't get this little bit off the bottom of the bloomin' plate! 310 00:13:52,640 --> 00:13:54,880 Leave it for the dishwasher. 311 00:13:54,920 --> 00:13:56,560 You've got bigger fish to fry now. 312 00:13:56,600 --> 00:14:01,200 It's Rapsa's very own karaoke chamber. Earplugs at the ready. 313 00:14:01,240 --> 00:14:06,840 # And now the end is near... # Oh, not near enough. 314 00:14:06,880 --> 00:14:12,440 # ..And so I face the final curtain... # 315 00:14:12,480 --> 00:14:15,120 My Way is one of the best songs of all time, 316 00:14:15,160 --> 00:14:17,640 certainly one of the best karaoke songs of all time. 317 00:14:17,680 --> 00:14:19,000 Well, it used to be. 318 00:14:19,040 --> 00:14:24,680 # ..I'll state my case Of which I'm certain... # 319 00:14:24,720 --> 00:14:28,880 No, I just... I felt uncomfortable. Really uncomfortable. 320 00:14:28,920 --> 00:14:32,160 You're not the only one. # ..And did it... # 321 00:14:32,200 --> 00:14:36,560 Oh, he's gone! # ..My way! # 322 00:14:36,600 --> 00:14:38,160 When Andrew went down, 323 00:14:38,200 --> 00:14:40,280 I thought about jumping on him and then, 324 00:14:40,320 --> 00:14:42,240 and then I realised he was actually trying 325 00:14:42,280 --> 00:14:44,400 to hit one of Sinatra's high notes. 326 00:14:44,440 --> 00:14:46,680 When I sing karaoke, it feels like there's 327 00:14:46,720 --> 00:14:49,280 a devil that wants to come out inside me. 328 00:14:49,320 --> 00:14:51,800 A devil? A devil?! Why a devil? 329 00:14:51,840 --> 00:14:52,920 I don't know, I don't know. 330 00:14:52,960 --> 00:14:55,480 He's certainly not an angel. 331 00:14:55,520 --> 00:14:57,320 I think we've definitely done well enough 332 00:14:57,360 --> 00:15:00,040 to compete very strongly. You know, when you're hosting, 333 00:15:00,080 --> 00:15:01,920 there's always a temptation to take over 334 00:15:01,960 --> 00:15:07,360 the conversation. I felt that we, me and chef, 335 00:15:07,400 --> 00:15:10,400 we allowed them to talk, allowed them to have a nice time, you know, 336 00:15:10,440 --> 00:15:13,080 and still was interactive, so I think we got a nice balance. 337 00:15:13,120 --> 00:15:15,480 I don't think they're competition for us. 338 00:15:15,520 --> 00:15:18,480 I'm actually even more confident now. 339 00:15:18,520 --> 00:15:20,560 I've had a good night. I think the food was, 340 00:15:20,600 --> 00:15:23,200 the food was exceptional overall. 341 00:15:23,240 --> 00:15:25,640 Scores out of 20, please. 342 00:15:25,680 --> 00:15:29,000 I think their hosting skills let them down a little bit. 343 00:15:29,040 --> 00:15:31,040 Their food wasn't great, 344 00:15:31,080 --> 00:15:35,440 so we're scoring them an 11. 345 00:15:35,480 --> 00:15:38,640 Tonight, we're scoring 16. 346 00:15:38,680 --> 00:15:42,640 Which gives Rapsa a not unbeatable 27 out of 40. 347 00:15:48,640 --> 00:15:51,040 It's the second day of the Professionals' competition 348 00:15:51,080 --> 00:15:54,080 and the turn of The Orange Buffalo boys, who are hosting from one 349 00:15:54,120 --> 00:15:55,680 of their pop-up kitchens. 350 00:15:55,720 --> 00:15:58,440 I think our dinner party tonight is going to be 351 00:15:58,480 --> 00:16:02,080 a little bit more fast and loose than last night. 352 00:16:02,120 --> 00:16:05,200 We're not fine dining, you know. We're kind of eat with your hands. 353 00:16:05,240 --> 00:16:08,760 We believe that you don't enjoy it unless the sauce is in your ears. 354 00:16:08,800 --> 00:16:11,800 Sounds messy. And all over your hair and shoes. 355 00:16:11,840 --> 00:16:15,480 Thoughts, Andrew? I'm imagining the place could possibly be like 356 00:16:15,520 --> 00:16:18,240 a gastropub or something along those lines. 357 00:16:18,280 --> 00:16:25,920 I think Nick and Joe are more of a bistro/pub food. 358 00:16:25,960 --> 00:16:27,880 Quirky. Yeah, quirky pub food. 359 00:16:27,920 --> 00:16:29,080 Less quirky, 360 00:16:29,120 --> 00:16:31,320 more turkey, but actually, 361 00:16:31,360 --> 00:16:34,880 chicken wings with sides and house sauces. 362 00:16:34,920 --> 00:16:38,000 Let's be honest, that main is what I'm in a rush, 363 00:16:38,040 --> 00:16:40,320 I've got to stick some food on for my kids, 364 00:16:40,360 --> 00:16:42,720 goes in the oven, out the door. 365 00:16:42,760 --> 00:16:46,360 In the house sauces I can see there being some serious heat in at least 366 00:16:46,400 --> 00:16:47,960 a couple of them. 367 00:16:48,000 --> 00:16:50,560 You're not wrong, Andrew. 368 00:16:50,600 --> 00:16:52,160 So this is our signature sauce, 369 00:16:52,200 --> 00:16:54,760 this is something that we've done for nearly ten years now, 370 00:16:54,800 --> 00:16:59,840 sticking to the same recipe that we originally did. 371 00:16:59,880 --> 00:17:03,040 The boys shred up a mountain of Scotch bonnets, 372 00:17:03,080 --> 00:17:06,400 to which they add sugar, extra hot chilli powder, 373 00:17:06,440 --> 00:17:08,520 white vinegar and water. 374 00:17:10,240 --> 00:17:12,160 That lot is then boiled before 375 00:17:12,200 --> 00:17:14,800 Nick applies his outboard motor. 376 00:17:22,440 --> 00:17:27,120 Thoroughly whisked, the hot sauce is decanted into bottles ready for use. 377 00:17:27,160 --> 00:17:30,560 If anything's going to win us that bag of sand, it'll be this. 378 00:17:30,600 --> 00:17:32,920 We'll see. Onto the starter... 379 00:17:38,640 --> 00:17:40,360 I like mackerel, yeah. 380 00:17:40,400 --> 00:17:43,440 Mackerel wouldn't be the first choice that I would put in a bao bun 381 00:17:43,480 --> 00:17:46,760 but I'm a fish man, so... Yeah, I like mackerel. 382 00:17:46,800 --> 00:17:48,440 ..I suppose it could work. 383 00:17:48,480 --> 00:17:50,920 It's a little bit tricky to make bao bun, you know. 384 00:17:50,960 --> 00:17:54,560 I made it maybe once or twice before, but it's got a little... 385 00:17:54,600 --> 00:17:56,920 Do you think they're ordering them in or they're going to make it? 386 00:17:56,960 --> 00:17:59,520 Probably they buy it in the bunch. 387 00:17:59,560 --> 00:18:03,040 That's where you're wrong. These boys know what they're doing. 388 00:18:03,080 --> 00:18:05,200 They're making their baos from scratch. 389 00:18:05,240 --> 00:18:06,680 When the milk is at temperature, 390 00:18:06,720 --> 00:18:09,840 we're going to put the yeast and sugar in there. 391 00:18:09,880 --> 00:18:11,800 Wait for that to bubble up for about five minutes 392 00:18:11,840 --> 00:18:14,320 and then we're going to knead everything all together. 393 00:18:14,360 --> 00:18:18,600 The yeast mix is added to flour and salt. Once thoroughly churned, 394 00:18:18,640 --> 00:18:21,640 the bao dough is put to one side to prove. 395 00:18:21,680 --> 00:18:24,520 It'll be shaped into buns and steamed before serving with 396 00:18:24,560 --> 00:18:25,640 the boys' own line 397 00:18:25,680 --> 00:18:28,760 of specially tinned mackerel. Onto dessert. 398 00:18:28,800 --> 00:18:31,920 Beautiful British strawberries, look at them. 399 00:18:34,800 --> 00:18:35,880 I reckon it's coming out 400 00:18:35,920 --> 00:18:38,440 the freezer and it's a strawberry sorbet. 401 00:18:38,480 --> 00:18:39,880 Yeah, I do. 402 00:18:39,920 --> 00:18:43,240 So, the antivenoms, yeah, the venom must be the heat. 403 00:18:43,280 --> 00:18:45,440 The heat that's coming from the main, starter 404 00:18:45,480 --> 00:18:49,800 and the main and then, cool it down with the strawberry. 405 00:18:49,840 --> 00:18:52,720 Maybe something a bit creamy there, maybe like a strawberry mousse. 406 00:18:52,760 --> 00:18:56,280 Good detective work. Strawberries are roasted in sugar. 407 00:18:56,320 --> 00:18:58,360 Beautiful, Joseph. 408 00:18:58,400 --> 00:19:01,280 Condensed and whole milk are added to the strawberries, 409 00:19:01,320 --> 00:19:06,160 and blended. Then shaken not stirred. 410 00:19:06,200 --> 00:19:09,840 Please be careful. Thank you. 411 00:19:11,520 --> 00:19:13,080 Any good? 412 00:19:13,120 --> 00:19:14,520 It's like a dream, Jo. 413 00:19:14,560 --> 00:19:15,760 A happy one, I hope. 414 00:19:15,800 --> 00:19:18,360 Chopped strawberries are then added to the mix and there it is, 415 00:19:18,400 --> 00:19:20,560 Strawberry Antivenom, ready for the freezer. 416 00:19:20,600 --> 00:19:22,520 Put them on there. 417 00:19:23,720 --> 00:19:26,120 Food prep done, the chicken wing slingers have 418 00:19:26,160 --> 00:19:28,040 an extra surprise for their guests. 419 00:19:28,080 --> 00:19:30,760 What we're known for at Orange Buffalo is our Viper Sauce. 420 00:19:30,800 --> 00:19:34,080 Now, here I have our extract, which goes into one 421 00:19:34,120 --> 00:19:35,920 of our other base sauces. 422 00:19:35,960 --> 00:19:39,320 It's about 2.5 million Scovilles, something like that. 423 00:19:39,360 --> 00:19:43,200 Which is equivalent to police grade pepper spray. Sounds fun. 424 00:19:43,240 --> 00:19:46,200 Now, I want them to have a little taste of that, 425 00:19:46,240 --> 00:19:49,640 so I've got a cheeky little treat and a little game to play. 426 00:19:49,680 --> 00:19:51,720 You'll enjoy that then, Nic. 427 00:19:51,760 --> 00:19:54,600 On paper, it's a basic menu 428 00:19:54,640 --> 00:19:57,680 but I think we could be pleasantly surprised tonight 429 00:19:57,720 --> 00:19:59,760 with Nick and Joe's personalities. 430 00:19:59,800 --> 00:20:02,800 I was expecting something that would look more of 431 00:20:02,840 --> 00:20:05,440 a winning menu than what I see right now, 432 00:20:05,480 --> 00:20:06,680 but it's just a menu, 433 00:20:06,720 --> 00:20:08,800 it's just words on a piece of paper. 434 00:20:08,840 --> 00:20:11,440 What comes out could be completely different. 435 00:20:11,480 --> 00:20:13,560 Prep done, feeling good. 436 00:20:13,600 --> 00:20:16,560 Yeah, all good. Come on, let's wow, them guests. 437 00:20:16,600 --> 00:20:18,240 Give me that. Come on then. 438 00:20:18,280 --> 00:20:20,120 First to roam up to 439 00:20:20,160 --> 00:20:22,800 The Orange Buffalo, Andrew and Francis. 440 00:20:22,840 --> 00:20:24,280 Fellas! You all right, guys? 441 00:20:24,320 --> 00:20:27,640 How are we? How you doing, mate? How you been? 442 00:20:27,680 --> 00:20:30,080 We have some... A margarita. 443 00:20:30,120 --> 00:20:33,640 ..margaritas ready for you here. Thank you very much. 444 00:20:33,680 --> 00:20:35,400 Tequila always gets the party started. 445 00:20:35,440 --> 00:20:38,240 There you go. Thank you very much. It definitely does. 446 00:20:38,280 --> 00:20:42,320 Last in, spice shirker Nic and his betrothed, Elena. 447 00:20:42,360 --> 00:20:43,960 Hey! 448 00:20:44,000 --> 00:20:45,760 Hey! How are you, buddy? 449 00:20:45,800 --> 00:20:48,640 Come here, love. How are you? I'm good. How are you? 450 00:20:48,680 --> 00:20:52,320 Hi. You OK? Nice to see you. 451 00:20:52,360 --> 00:20:56,400 Cheers, everyone. Let's have a good one. Cheers. We're in good hands. 452 00:20:58,000 --> 00:21:00,280 Coming up, bad bao bun puns... 453 00:21:00,320 --> 00:21:02,760 Joe, take a bao, son. Ha-ha! 454 00:21:02,800 --> 00:21:06,600 I think Andrew's got quite a quirky sense of humour. 455 00:21:06,640 --> 00:21:09,560 ..and a not so nicey spicy surprise-y. 456 00:21:09,600 --> 00:21:11,560 Let's see how the Viper does. 457 00:21:11,600 --> 00:21:13,760 Oh, my God! HE COUGHS 458 00:21:13,800 --> 00:21:16,160 That was the hottest thing I've ever put into my mouth. 459 00:21:16,200 --> 00:21:18,920 It was like fire. Do you need a bucket? 460 00:21:24,920 --> 00:21:27,960 Cheers, everyone. It's the second night of the Professionals' 461 00:21:28,000 --> 00:21:29,360 competition in East London 462 00:21:29,400 --> 00:21:31,960 and the turn of chicken wing vendors Nick and Joe 463 00:21:32,000 --> 00:21:34,240 to impress with their poultry offerings, 464 00:21:34,280 --> 00:21:37,880 in an attempt to win the £1,000 prize. 465 00:21:37,920 --> 00:21:42,120 Feeling nervous about the pressure of hosting for the evening. 466 00:21:42,160 --> 00:21:44,280 Don't worry, I'm doing that. 467 00:21:44,320 --> 00:21:47,320 And because of Joe's finger, a lot of the cooking, I'd wager. 468 00:21:47,360 --> 00:21:49,520 Our guests might have bao buns with chicken, pork. 469 00:21:49,560 --> 00:21:52,600 They've never had it with Orange Buffalo tinned mackerel. 470 00:21:52,640 --> 00:21:55,680 My bao buns should be called wow buns. 471 00:21:55,720 --> 00:21:56,960 Check out my wow buns. 472 00:21:57,000 --> 00:21:59,600 Lovely. Anyway, 473 00:21:59,640 --> 00:22:02,320 Joe rolls out the bao dough with a tiny roller 474 00:22:02,360 --> 00:22:05,720 and Nick's tinned mackerel in special sauce gets heated through. 475 00:22:05,760 --> 00:22:07,400 This is no sardines on toast. 476 00:22:07,440 --> 00:22:09,960 This is wild Scottish mackerel fillet, 477 00:22:10,000 --> 00:22:11,960 skinless and boneless. It's succulent. 478 00:22:12,000 --> 00:22:13,880 The sauce makes it. 479 00:22:13,920 --> 00:22:16,040 They're going to absolutely love it. 480 00:22:16,080 --> 00:22:18,560 The baos are steamed and then the whole lot plated 481 00:22:18,600 --> 00:22:20,080 with pretty little side garnishes. 482 00:22:23,080 --> 00:22:24,120 Oh, wow. 483 00:22:24,160 --> 00:22:28,400 Thank you. Guys, this is our dish called What Are You On A Bao? 484 00:22:28,440 --> 00:22:31,360 It's a bit of a play from where I'm from in Hull, 485 00:22:31,400 --> 00:22:33,400 it's kind of what you say, "What you on about?" 486 00:22:33,440 --> 00:22:35,560 Pretty sure that's not just a Hull thing. 487 00:22:35,600 --> 00:22:37,960 Handmade bao bun 488 00:22:38,000 --> 00:22:39,840 and the special part 489 00:22:39,880 --> 00:22:42,040 of it is our very own tinned mackerel. 490 00:22:42,080 --> 00:22:45,320 We like to call this, on our menu, the K-town sauce is like 491 00:22:45,360 --> 00:22:47,200 a medium spice. I'm going to give it a go. 492 00:22:47,240 --> 00:22:49,000 I've got a feeling it's going to be a bit spicy. 493 00:22:49,040 --> 00:22:52,000 Dig in. There's a lot of sauce in the tin, so get the fish out 494 00:22:52,040 --> 00:22:54,520 and then you can pour a little sauce on afterwards. 495 00:22:54,560 --> 00:22:56,200 I'm ashamed to say I thought 496 00:22:56,240 --> 00:23:00,400 the bao bun would be... Assembled. ..bought in. 497 00:23:00,440 --> 00:23:04,600 I didn't think you'd make it home-made. Joe, take a bao, son. 498 00:23:04,640 --> 00:23:07,000 Not a pun man, Nic? 499 00:23:07,040 --> 00:23:08,800 I love mackerel. 500 00:23:08,840 --> 00:23:11,920 Do you really? Love it. Tinned mackerel? Mm-hm. Yeah, amazing. 501 00:23:11,960 --> 00:23:13,440 All mackerel, I love mackerel. 502 00:23:13,480 --> 00:23:14,760 I think she likes mackerel. 503 00:23:14,800 --> 00:23:17,200 I love mackerel. I wouldn't have put it together with the... No, 504 00:23:17,240 --> 00:23:19,520 with the bao bun, but it went nice together though, Nic. 505 00:23:19,560 --> 00:23:22,240 Yeah, because it was saucy and it was bread that you could dip in. 506 00:23:22,280 --> 00:23:25,600 I mean, who doesn't like a bit of dipping with your bread? 507 00:23:25,640 --> 00:23:27,560 Taste-wise, amazing, 508 00:23:27,600 --> 00:23:31,080 can't knock it. That spice? It's just, it's the chilli. 509 00:23:31,120 --> 00:23:34,240 Ooh, here we go! I just can't get past that chilli aspect. 510 00:23:34,280 --> 00:23:36,680 Yeah, yeah, yeah. And it's just my taste buds. 511 00:23:36,720 --> 00:23:39,640 Oh, good luck with the main! 512 00:23:39,680 --> 00:23:41,600 This is the time now we bring our wings out. 513 00:23:41,640 --> 00:23:43,080 It's what we started our business with, 514 00:23:43,120 --> 00:23:46,280 it's what we're passionate about, it's what we're known for. 515 00:23:46,320 --> 00:23:47,680 Chicken wings are deep-fried, 516 00:23:47,720 --> 00:23:49,480 along with curly fries and onion rings. 517 00:23:49,520 --> 00:23:52,000 Then, special sauces are liberally applied. 518 00:23:52,040 --> 00:23:54,760 Do you want to know why we're called The Orange Buffalo? 519 00:23:54,800 --> 00:23:58,680 That's why. Bright orange, tangy, spicy sauce. 520 00:23:58,720 --> 00:24:00,480 I reckon these will wing their bells. 521 00:24:00,520 --> 00:24:02,680 And get them all in a flap. 522 00:24:02,720 --> 00:24:04,400 Oh, there it is, wings, sauce and sides. 523 00:24:07,840 --> 00:24:10,480 This is a selection of our wings, some of our sauces. 524 00:24:10,520 --> 00:24:11,960 This is our original, 525 00:24:12,000 --> 00:24:14,680 this is our barbecue, Nicky boy's sauce. 526 00:24:14,720 --> 00:24:16,080 Oh, yes! 527 00:24:16,120 --> 00:24:18,200 We created this one for kids and your nana. 528 00:24:18,240 --> 00:24:20,560 LAUGHTER 529 00:24:20,600 --> 00:24:22,880 So get busy. 530 00:24:22,920 --> 00:24:24,560 I'm going for the baby one. 531 00:24:24,600 --> 00:24:26,080 How very brave of you. 532 00:24:26,120 --> 00:24:28,520 There was about five different sauces, wasn't there? 533 00:24:28,560 --> 00:24:31,880 Unfortunately I didn't venture out and try four of them, 534 00:24:31,920 --> 00:24:34,360 but the barbecue ones I give a go and they were tasty. 535 00:24:34,400 --> 00:24:36,960 I mean, you can't really go wrong with a chicken wing. 536 00:24:37,000 --> 00:24:41,400 Nic's our classic customer that we try and educate. 537 00:24:41,440 --> 00:24:44,400 There's more to life than barbecue sauce. 538 00:24:44,440 --> 00:24:46,320 I must admit, Nick, when I saw the menu, 539 00:24:46,360 --> 00:24:47,880 I didn't think you had a wing and a prayer, 540 00:24:47,920 --> 00:24:49,360 but now that I've tried the food 541 00:24:49,400 --> 00:24:52,720 and seen what you've done - good job, mate. 542 00:24:52,760 --> 00:24:55,560 Wing and a prayer, Nic? No? Please yourself. 543 00:24:55,600 --> 00:24:57,240 They were really good chicken wings 544 00:24:57,280 --> 00:24:59,680 and if that's what they specialise in, 545 00:24:59,720 --> 00:25:02,360 then, you know, they really, they really nailed it. 546 00:25:02,400 --> 00:25:05,440 With everyone's spice levels being catered for on the main, 547 00:25:05,480 --> 00:25:07,200 Nick has a question for the table. 548 00:25:07,240 --> 00:25:10,000 If you was to lose one of your senses, what would it be? 549 00:25:10,040 --> 00:25:13,120 I don't think I'd want to lose any of my like normal senses, 550 00:25:13,160 --> 00:25:18,120 but I do have a sixth sense where I can read other people's thoughts, 551 00:25:18,160 --> 00:25:20,320 kind of like a sixth sense of knowing what's going to happen. 552 00:25:20,360 --> 00:25:22,600 You're freaking me out, Andrew. It just happens 553 00:25:22,640 --> 00:25:25,600 to be really, really bad, so I don't mind if I lose it. 554 00:25:25,640 --> 00:25:28,000 Oh, it was a joke! 555 00:25:28,040 --> 00:25:31,840 I think Andrew's come out of his shell from obviously what we 556 00:25:31,880 --> 00:25:34,960 saw of him yesterday and, yeah, 557 00:25:35,000 --> 00:25:38,160 he's got quite a quirky sense of humour. 558 00:25:38,200 --> 00:25:39,880 That's one word for it. 559 00:25:39,920 --> 00:25:41,120 If I could lose one sense, 560 00:25:41,160 --> 00:25:45,440 I'd lose my hearing so he don't whinge in my earholes. 561 00:25:45,480 --> 00:25:49,480 That's exactly what I would do. Mr Nicholas? 562 00:25:49,520 --> 00:25:51,600 My sixth sense, I knew you were going to say that. 563 00:25:51,640 --> 00:25:53,000 Exactly, there you go. 564 00:25:53,040 --> 00:25:54,560 Yeah, let's leave it now, shall we? 565 00:25:54,600 --> 00:25:57,960 Me and Andrew are just on two different wavelengths. I mean, 566 00:25:58,000 --> 00:26:01,320 he's a more serious character than what the other group is. 567 00:26:01,360 --> 00:26:03,240 So they've enjoyed their starters and the mains, 568 00:26:03,280 --> 00:26:04,360 but what we're really known 569 00:26:04,400 --> 00:26:07,560 for at Orange Buffalo is our famous Viper Sauce. 570 00:26:07,600 --> 00:26:09,480 Now I want to give them a little taste of that. 571 00:26:09,520 --> 00:26:12,120 THEY LAUGH I've seen it all now! 572 00:26:13,640 --> 00:26:16,160 The name of the game is, 573 00:26:16,200 --> 00:26:20,560 if it lands on a viper, you do a finger of the Viper. Oh, no. 574 00:26:20,600 --> 00:26:24,160 If it lands on a safe, you put a finger of blue cheese. 575 00:26:24,200 --> 00:26:27,080 This is the cheesiest game I've ever seen. 576 00:26:27,120 --> 00:26:28,760 THEY LAUGH 577 00:26:28,800 --> 00:26:31,440 Oh, you're really not helping. First up, Francis. 578 00:26:35,960 --> 00:26:37,880 Oh! 579 00:26:37,920 --> 00:26:40,600 We have a winner! 580 00:26:45,720 --> 00:26:48,000 Well, that seems all right so far, doesn't it? 581 00:26:48,040 --> 00:26:50,080 Oh, crikey! He's done the lot! 582 00:26:51,960 --> 00:26:55,040 You're going to really, really regret that. 583 00:26:55,080 --> 00:26:58,200 His eyes are off. 584 00:26:58,240 --> 00:27:00,680 Francis, one word of advice - 585 00:27:00,720 --> 00:27:03,640 put the toilet roll in the freezer for tomorrow morning. 586 00:27:03,680 --> 00:27:07,400 Ooh! I think I might do that. 587 00:27:07,440 --> 00:27:11,960 That's something I never really do and I probably wouldn't do it again. 588 00:27:12,000 --> 00:27:13,400 Who's next? 589 00:27:13,440 --> 00:27:16,000 I'll take one for the team, go on, then. 590 00:27:16,040 --> 00:27:19,160 Oh, ho-ho-ho! This should be good. Come on, come on, come on! 591 00:27:19,200 --> 00:27:24,920 Viper, viper, viper, viper, viper, viper... 592 00:27:24,960 --> 00:27:29,000 Oh, no! What a dreadful pity! Oh, Nic! 593 00:27:30,560 --> 00:27:32,880 Let's see how the viper does. 594 00:27:32,920 --> 00:27:34,280 Oh, in one bite. 595 00:27:34,320 --> 00:27:36,080 THEY GIGGLE 596 00:27:36,120 --> 00:27:39,000 Oh, my God! HE COUGHS 597 00:27:45,200 --> 00:27:46,640 Do you need a bucket? 598 00:27:46,680 --> 00:27:48,080 NIC COUGHS 599 00:27:48,120 --> 00:27:50,120 You all right, big dog? 600 00:27:53,040 --> 00:27:55,040 That was the hottest thing I've ever put into my mouth. 601 00:27:55,080 --> 00:27:56,680 It was like fire. 602 00:27:56,720 --> 00:28:00,240 I've started sweating, I've started tapping. 603 00:28:00,280 --> 00:28:02,400 Do you want me to take you for a little walk? 604 00:28:02,440 --> 00:28:03,800 Oh, mate... 605 00:28:03,840 --> 00:28:07,120 I had to go to the loo! 606 00:28:07,160 --> 00:28:09,240 We've had this sauce now for over eight years 607 00:28:09,280 --> 00:28:11,680 and it's still the funniest thing you'll see, when people, 608 00:28:11,720 --> 00:28:14,600 how different people react to it 609 00:28:14,640 --> 00:28:17,840 and it floors the best of them, honestly. It is relentless. 610 00:28:17,880 --> 00:28:19,520 I think you'd better get your dessert out, 611 00:28:19,560 --> 00:28:23,280 the appropriately named Strawberry Antivenom. 612 00:28:23,320 --> 00:28:24,800 Now I see why it's called that. 613 00:28:26,320 --> 00:28:28,600 The proteins in the creams 614 00:28:28,640 --> 00:28:31,680 and the yoghurts in this will break down that capsaicin, 615 00:28:31,720 --> 00:28:33,440 that horrible hot stuff, 616 00:28:33,480 --> 00:28:36,680 that pain that you're feeling now. Dig in. 617 00:28:36,720 --> 00:28:38,080 They have. 618 00:28:38,120 --> 00:28:40,280 Dessert looked great, presented well. 619 00:28:40,320 --> 00:28:42,520 It wasn't the most delicious dessert 620 00:28:42,560 --> 00:28:44,640 but I don't think that matters. I think it was just, 621 00:28:44,680 --> 00:28:46,680 it's there to do the job. 622 00:28:46,720 --> 00:28:49,760 Held my hand up, I ate it because... It made it feel like... 623 00:28:49,800 --> 00:28:51,680 Yeah, my mouth was on fire. 624 00:28:51,720 --> 00:28:55,880 Elena, are you sorry you missed out on the Viper Sauce? No, not at all. 625 00:28:55,920 --> 00:28:57,880 In a word, no. No. 626 00:28:57,920 --> 00:28:59,120 Right now, Joe, 627 00:28:59,160 --> 00:29:01,480 I think it's time for your banana challenge. 628 00:29:01,520 --> 00:29:04,200 I'm not going to eat banana. You won't get me to do it. 629 00:29:04,240 --> 00:29:06,600 It's their turn to host tomorrow. 630 00:29:06,640 --> 00:29:08,360 Let's finish tonight off first, eh? 631 00:29:08,400 --> 00:29:10,160 I think tonight went really well. 632 00:29:10,200 --> 00:29:12,800 I think the guys seemed to really enjoy it. 633 00:29:12,840 --> 00:29:15,520 Essentially we're a street food brand. 634 00:29:15,560 --> 00:29:16,680 We're proud of what we do. 635 00:29:16,720 --> 00:29:18,760 I think everything went out well 636 00:29:18,800 --> 00:29:21,760 and the guests were happy. Let's just hope that's enough. 637 00:29:21,800 --> 00:29:23,560 Time for some scores. 638 00:29:23,600 --> 00:29:26,360 The mackerel was outstanding, the chicken wings were chicken wings, 639 00:29:26,400 --> 00:29:28,280 but they were very well done 640 00:29:28,320 --> 00:29:31,800 and the hosting was exquisite. We're going to score them... 641 00:29:31,840 --> 00:29:33,400 BOTH: ..17. 642 00:29:33,440 --> 00:29:36,600 The food was good. Some I liked, some I didn't 643 00:29:36,640 --> 00:29:39,400 but as hosts they did really, really well, 644 00:29:39,440 --> 00:29:42,960 so therefore we're scoring them... BOTH: ..a 15. 645 00:29:43,000 --> 00:29:47,880 Which means The Orange Buffalo go into the lead with 32. 646 00:29:52,120 --> 00:29:54,760 It's the final day of the competition in East London 647 00:29:54,800 --> 00:29:57,000 and the turn of Nic and Elena to shoot for glory 648 00:29:57,040 --> 00:29:59,480 with their restaurant, Touch of Greek. 649 00:29:59,520 --> 00:30:02,280 I'm not going to lie, nerves are kicking in. 650 00:30:02,320 --> 00:30:05,960 However, having been to the other two establishments, 651 00:30:06,000 --> 00:30:08,680 I'm quite confident. Physically, mentally, 652 00:30:08,720 --> 00:30:11,040 we're raring to go, so bring it on. 653 00:30:11,080 --> 00:30:13,560 I think we can win. I think our food stands up. 654 00:30:13,600 --> 00:30:16,800 I think mine and Joe's chitchat and kind of our hosting, 655 00:30:16,840 --> 00:30:18,280 I think we all had a really good time. 656 00:30:18,320 --> 00:30:20,320 Rapsa is definitely still in the game. 657 00:30:20,360 --> 00:30:23,840 I still think we've definitely got a very good chance of winning. 658 00:30:23,880 --> 00:30:26,160 I'm afraid not. You're currently in last place. 659 00:30:26,200 --> 00:30:28,320 However, if these two get it right, 660 00:30:28,360 --> 00:30:31,200 there will be celebrations on Mount Olympus tonight. 661 00:30:31,240 --> 00:30:33,160 Any ideas on what you'll be eating, boys? 662 00:30:33,200 --> 00:30:36,560 For sure they're going to be cooking Greek food. 663 00:30:36,600 --> 00:30:37,600 Bingo. 664 00:30:37,640 --> 00:30:38,800 100%. 665 00:30:38,840 --> 00:30:43,920 I think Nic and Elena...are something to do with Italian food. 666 00:30:43,960 --> 00:30:47,280 Nothing at all! As will become apparent when they tackle dessert... 667 00:30:50,000 --> 00:30:53,360 That's an Italian dessert, if I've ever heard one, Greek custard pie. 668 00:30:53,400 --> 00:30:56,360 I'm a custard fan although I haven't made custard in 669 00:30:56,400 --> 00:30:58,560 a while, but I love a good custard. 670 00:30:58,600 --> 00:30:59,760 That's good. 671 00:30:59,800 --> 00:31:01,960 Ably assisted by kitchen novice Elena, 672 00:31:02,000 --> 00:31:04,640 Nic whips up a quick custard with extra sugar. 673 00:31:04,680 --> 00:31:06,360 So you needed that extra sugar. 674 00:31:06,400 --> 00:31:09,400 Needed the woman's touch. To make it sweet like me. 675 00:31:09,440 --> 00:31:12,680 Aw! Nic then layers filo pastry into a tin. 676 00:31:12,720 --> 00:31:14,880 I would get you to do this but I'm scared you're 677 00:31:14,920 --> 00:31:16,720 going to slice the filo with your nails. 678 00:31:16,760 --> 00:31:19,080 Well, I'm not taking that responsibility then. 679 00:31:19,120 --> 00:31:21,400 Wise choice, Elena. 680 00:31:21,440 --> 00:31:23,000 So this is my favourite bit. 681 00:31:23,040 --> 00:31:26,840 This is the bit where the custard does its magic 682 00:31:26,880 --> 00:31:30,520 and the dessert starts coming together. 683 00:31:30,560 --> 00:31:33,920 Filo filled and folded, the pies are in to bake. 684 00:31:35,360 --> 00:31:37,360 Bravo, Nico, bravo. 685 00:31:37,400 --> 00:31:39,240 Bravo indeed. Onto the main... 686 00:31:42,520 --> 00:31:44,840 The Mediterranean meats could be with anything, 687 00:31:44,880 --> 00:31:46,280 it could be with any type of sauce, 688 00:31:46,320 --> 00:31:48,920 it could be, you know, a mountain of meat, 689 00:31:48,960 --> 00:31:52,000 it could be little slivers here and there. 690 00:31:52,040 --> 00:31:56,360 I've got no idea. OK, so now I have an idea with Smashing Medley. 691 00:31:56,400 --> 00:31:58,560 It will be like lamb heads or something 692 00:31:58,600 --> 00:32:01,400 and we have to smash it and open it up. What?! 693 00:32:01,440 --> 00:32:05,480 No. I was thinking maybe it was going to be mince. 694 00:32:05,520 --> 00:32:08,480 Well, yes, mince is involved but no lambs' heads, 695 00:32:08,520 --> 00:32:09,760 sorry, Francis. 696 00:32:09,800 --> 00:32:12,840 Meet the first meat of the Mediterranean meat medley, 697 00:32:12,880 --> 00:32:15,440 sheftalia, aka Greek sausage. 698 00:32:15,480 --> 00:32:17,560 Lamb and pork mince are mixed with onions, 699 00:32:17,600 --> 00:32:20,720 herbs and spices before being rolled into sausages. 700 00:32:20,760 --> 00:32:22,880 It's important when you're making a sheftalia 701 00:32:22,920 --> 00:32:24,440 that you don't over-squeeze it. 702 00:32:24,480 --> 00:32:27,960 You want air in between the meat, so when it cooks, 703 00:32:28,000 --> 00:32:29,520 they come out moist and juicy. 704 00:32:29,560 --> 00:32:31,160 Ooh, lovely! 705 00:32:31,200 --> 00:32:32,840 The sausages are then wrapped in 706 00:32:32,880 --> 00:32:37,000 a thin lacy membrane of fat. Looks like cobwebs to me. 707 00:32:37,040 --> 00:32:38,520 These will be cooked later. 708 00:32:38,560 --> 00:32:41,360 Meanwhile, chicken is marinated and, along with lamb, 709 00:32:41,400 --> 00:32:44,920 skewered and slowly roasted over coals. 710 00:32:44,960 --> 00:32:47,800 Oh, yes, and not forgetting the pork kebabs that will join them on 711 00:32:47,840 --> 00:32:51,480 the night. Are there any animals left in Greece? 712 00:32:51,520 --> 00:32:52,800 Land animals dealt with, 713 00:32:52,840 --> 00:32:55,920 Nic then drains the sea for his starter. 714 00:32:55,960 --> 00:32:58,520 'Ello, I'm Bill the octopus. 715 00:32:58,560 --> 00:33:00,600 Ocean's Delight, including... 716 00:33:04,280 --> 00:33:07,400 Absolutely love seafood. Calamari's always something 717 00:33:07,440 --> 00:33:09,480 I order, especially on holidays and stuff. 718 00:33:09,520 --> 00:33:12,680 Octopus, you can get it wrong, you can undercook it. 719 00:33:12,720 --> 00:33:13,840 If you undercook it, 720 00:33:13,880 --> 00:33:16,400 it's rubbery and chewy, or if you overcook it, 721 00:33:16,440 --> 00:33:18,760 it will be like soft and you know... 722 00:33:18,800 --> 00:33:23,480 You need a bit of texture. You need a bit of... Find the middle balance. 723 00:33:23,520 --> 00:33:25,280 Pressure's on, Nic. 724 00:33:25,320 --> 00:33:28,560 What is that?! It's the mouth. 725 00:33:28,600 --> 00:33:29,760 Mouth removed, 726 00:33:29,800 --> 00:33:33,080 the octopus is cleaned and simmered with herbs and onions. 727 00:33:33,120 --> 00:33:37,520 So a little old wives' tale, back home from Cyprus, 728 00:33:37,560 --> 00:33:41,920 when boiling an octopus, add a cork into the water. 729 00:33:41,960 --> 00:33:45,280 Apparently it tenderises the octopus, 730 00:33:45,320 --> 00:33:49,360 so let's put it in and pray. See you soon, Bill. 731 00:33:49,400 --> 00:33:53,640 Once boiled, Bill will be grilled with his mates Colin calamari 732 00:33:53,680 --> 00:33:55,480 and Paul the giant prawn. 733 00:33:55,520 --> 00:33:58,960 Urgh! Look, I'm coming to kiss you! 734 00:33:59,000 --> 00:34:02,800 Stop mucking about, Elena. This is a serious competition. 735 00:34:02,840 --> 00:34:07,200 Prep done and confidence levels are riding high. 736 00:34:07,240 --> 00:34:09,880 We've won already, in my eyes. 737 00:34:09,920 --> 00:34:11,360 Based on the last two nights, 738 00:34:11,400 --> 00:34:14,160 I don't think we have anything to worry about. No. 739 00:34:15,440 --> 00:34:18,640 We'll see about that. First up, the boys from Rapsa, 740 00:34:18,680 --> 00:34:20,280 Andrew and Francis. 741 00:34:20,320 --> 00:34:22,160 Hey! Hey! 742 00:34:22,200 --> 00:34:24,480 How are you, mate? Yasou. Yasou. 743 00:34:24,520 --> 00:34:26,760 Nice bit of Greek, Francis. 744 00:34:26,800 --> 00:34:28,120 So here at Touch of Greek, 745 00:34:28,160 --> 00:34:29,520 we sprinkle the glitter 746 00:34:29,560 --> 00:34:31,640 to give it that little bit of sparkle. 747 00:34:31,680 --> 00:34:35,280 Got to have a bit of glitter... When I'm involved, it has to sparkle. 748 00:34:35,320 --> 00:34:37,680 If it doesn't sparkle, it's not good enough. 749 00:34:37,720 --> 00:34:39,440 A life motto for everyone. 750 00:34:39,480 --> 00:34:42,360 Yamas. ALL: Yamas. 751 00:34:42,400 --> 00:34:45,080 Last up, it's Nick and Joe from The Orange Buffalo. 752 00:34:45,120 --> 00:34:47,440 Looks like it is a Greek then. 753 00:34:47,480 --> 00:34:48,800 I still think it's Italian. 754 00:34:48,840 --> 00:34:51,400 Clue's in the name, Nick. 755 00:34:51,440 --> 00:34:56,160 Hey! Hello! Hi, boys. How are you, mate? 756 00:34:56,200 --> 00:34:58,560 Yasou. Hello, gorgeous. 757 00:34:58,600 --> 00:35:00,440 How's it going? Are you well? 758 00:35:00,480 --> 00:35:03,280 Oh, mind the drink! Well saved. 759 00:35:03,320 --> 00:35:06,560 Was that me? Was that me? It's fine. 760 00:35:06,600 --> 00:35:09,200 I'm getting rowdy already. The Greek Cosmo. 761 00:35:09,240 --> 00:35:10,640 Better to be drunk than worn. 762 00:35:10,680 --> 00:35:12,760 Yamas. ALL: Yamas! 763 00:35:12,800 --> 00:35:15,960 Coming up, desirable decorations... 764 00:35:16,000 --> 00:35:18,040 I'm all about glitz, I'm all about glam. 765 00:35:18,080 --> 00:35:20,640 I wanted to bring the sexiness to Chingford. 766 00:35:20,680 --> 00:35:23,120 There's even more bling to come to Touch of Greek. 767 00:35:23,160 --> 00:35:25,320 Oh, my God. No, there is. 768 00:35:25,360 --> 00:35:27,200 ..and the wonga is won. 769 00:35:36,480 --> 00:35:39,840 ALL CHEER It's the final night 770 00:35:39,880 --> 00:35:42,080 of the Professionals' competition in East London, 771 00:35:42,120 --> 00:35:44,040 with Nic and Elena offering their guests 772 00:35:44,080 --> 00:35:45,880 a touch of Greek cuisine in 773 00:35:45,920 --> 00:35:48,720 the hope of bagging the £1,000 prize. 774 00:35:48,760 --> 00:35:51,280 We're going to leave you in the capable hands of our staff 775 00:35:51,320 --> 00:35:55,040 whilst me and Elena go and prepare your starters. 776 00:35:55,080 --> 00:35:57,440 Beginning of the night, I had a little bit of nerves. 777 00:35:57,480 --> 00:36:01,000 Now the boys are here and we've got the hellos out the way, 778 00:36:01,040 --> 00:36:03,080 I'm ready to go. I feel all right. 779 00:36:03,120 --> 00:36:08,280 Nic kicks off his starter by flame grilling Bill and frying Colin. 780 00:36:08,320 --> 00:36:09,720 These are the dog's tentacles. 781 00:36:09,760 --> 00:36:11,960 No, Nic, that's squid. 782 00:36:12,000 --> 00:36:14,200 Fava paste is smeared over plates 783 00:36:14,240 --> 00:36:17,120 and then topped with the seafood, and there it is, 784 00:36:17,160 --> 00:36:19,640 Ocean's Delight, with an edible flower. 785 00:36:19,680 --> 00:36:21,840 Whoa-ho-ho! 786 00:36:23,480 --> 00:36:26,440 #BestItalianInTown. LAUGHTER 787 00:36:28,080 --> 00:36:29,160 That's some prawn, man. 788 00:36:29,200 --> 00:36:32,120 If you're going to do prawns, you've got to do prawns properly. 789 00:36:32,160 --> 00:36:34,800 This is the biggest prawn I've ever seen in my life. 790 00:36:34,840 --> 00:36:37,280 I don't know where he gets them from, 791 00:36:37,320 --> 00:36:39,800 but I don't think it's from this planet. 792 00:36:39,840 --> 00:36:43,080 Back at home, this is what I do, we suck the brains out. 793 00:36:43,120 --> 00:36:47,000 That's your party trick. I'm worried. Are you worried? 794 00:36:47,040 --> 00:36:48,280 He's not worried. 795 00:36:48,320 --> 00:36:49,680 Mm! 796 00:36:49,720 --> 00:36:53,000 That is the best part of the prawn, is the head. 797 00:36:53,040 --> 00:36:57,280 All the flavours is there. Suck the brain, you won't be sorry. 798 00:36:57,320 --> 00:36:59,120 I'll bear that in mind, Francis. 799 00:36:59,160 --> 00:37:00,840 Back to business, and Andrew's keen 800 00:37:00,880 --> 00:37:03,160 to find out more about the restaurant's decor. 801 00:37:03,200 --> 00:37:05,840 Did you design and decorate this place? 802 00:37:05,880 --> 00:37:09,080 I did. When I decided that we should revamp 803 00:37:09,120 --> 00:37:11,640 the restaurant, I had an idea in my head. 804 00:37:11,680 --> 00:37:14,280 I wanted to bring my personality into the restaurant. 805 00:37:14,320 --> 00:37:16,360 I'm all about glitz, I'm all about glam. 806 00:37:16,400 --> 00:37:21,720 I wanted to bring the sexiness to Chingford with my feature wall. 807 00:37:21,760 --> 00:37:23,440 I think it's glam-tastic. 808 00:37:23,480 --> 00:37:24,920 A real touch of Greek. 809 00:37:24,960 --> 00:37:27,480 I want to get a selfie in front of it. Absolutely. 810 00:37:27,520 --> 00:37:29,080 They've picked up on the glamour. 811 00:37:29,120 --> 00:37:31,360 That's exactly what I wanted them to pick up on 812 00:37:31,400 --> 00:37:32,720 and that's not the end of it. 813 00:37:32,760 --> 00:37:35,560 That's just the start of it, so there's even more bling 814 00:37:35,600 --> 00:37:37,040 to come to Touch of Greek. 815 00:37:37,080 --> 00:37:38,680 Oh, my God. 816 00:37:38,720 --> 00:37:39,880 No, there is. 817 00:37:39,920 --> 00:37:43,160 I really enjoyed the starter. I finished the whole plate. 818 00:37:43,200 --> 00:37:46,720 Yeah, seafood, right up my street. 819 00:37:46,760 --> 00:37:50,520 Our starter went down really well. Empty plates, 820 00:37:50,560 --> 00:37:53,640 all I heard is, "Mm! Mm! Mm! Yeah! Mm! Mm!" 821 00:37:53,680 --> 00:37:56,440 Positive review if ever I heard one. 822 00:37:56,480 --> 00:37:58,800 As the guests go snap happy, 823 00:37:58,840 --> 00:38:01,000 Nic cracks on with grilling the main - 824 00:38:01,040 --> 00:38:03,560 a smashing Medley of Mediterranean Meats. 825 00:38:03,600 --> 00:38:06,640 Loosen your belts, everyone. Crikey! 826 00:38:06,680 --> 00:38:10,600 Wow. Oh, ho-ho! Ho-ho-ho! 827 00:38:10,640 --> 00:38:13,280 I don't where to rest my eyes, so many things. 828 00:38:13,320 --> 00:38:17,000 As soon as it come up, I was, "Whoa!" I was overwhelmed. 829 00:38:17,040 --> 00:38:20,080 So what you have here, guys, is a traditional mini mezze. 830 00:38:20,120 --> 00:38:21,360 Mini mezze? 831 00:38:21,400 --> 00:38:22,720 Yeah, this is the mini meze. 832 00:38:22,760 --> 00:38:25,400 Our main meze consists of 28 different dishes. 833 00:38:25,440 --> 00:38:26,720 We haven't got time for that. 834 00:38:26,760 --> 00:38:28,120 Hope you enjoy, dig in. 835 00:38:28,160 --> 00:38:29,720 Thank you so much. 836 00:38:29,760 --> 00:38:32,760 Where does one start? 837 00:38:32,800 --> 00:38:34,720 Nic, I love that lamb, that's really tender. 838 00:38:34,760 --> 00:38:35,800 Thank you, mate. 839 00:38:35,840 --> 00:38:37,760 It's cooked to perfection. 840 00:38:37,800 --> 00:38:40,840 I knew the amount of meat there, I was never going to put back, 841 00:38:40,880 --> 00:38:42,600 but I had a little bit of everything. 842 00:38:42,640 --> 00:38:45,080 Really, really, really pleasantly surprised with everything. 843 00:38:45,120 --> 00:38:49,120 The lamb was lovely, sausage was spicy. That was really good. 844 00:38:49,160 --> 00:38:50,960 I think it plays to their strengths, 845 00:38:51,000 --> 00:38:54,160 charcoal, grilling and slow-cooking. 846 00:38:54,200 --> 00:38:56,560 The lamb was like particularly delicious. 847 00:38:56,600 --> 00:39:00,560 You guys have been in the industry a lot longer than we have. 848 00:39:00,600 --> 00:39:04,760 What advice do you feel that we need to take on board 849 00:39:04,800 --> 00:39:07,120 to run with our show? 850 00:39:07,160 --> 00:39:10,240 Have you thought about selling some of your sauces online? 851 00:39:10,280 --> 00:39:12,920 There's so many on the market at the moment, so many. 852 00:39:12,960 --> 00:39:14,520 I tell you what might be a good idea, 853 00:39:14,560 --> 00:39:16,200 developing a little rub, 854 00:39:16,240 --> 00:39:18,480 selling that online, you know, for the meats. 855 00:39:18,520 --> 00:39:20,400 Virtual massage. 856 00:39:20,440 --> 00:39:22,080 The virtual massage! 857 00:39:22,120 --> 00:39:25,600 And call it Touched By A Greek! 858 00:39:25,640 --> 00:39:27,280 Yeah, the name could do with some work. 859 00:39:27,320 --> 00:39:29,560 I've never actually thought about doing a meat rub. 860 00:39:29,600 --> 00:39:31,320 Don't even think about it. 861 00:39:31,360 --> 00:39:32,640 Why not? 862 00:39:32,680 --> 00:39:35,000 Most restaurateurs never listen to advice. 863 00:39:35,040 --> 00:39:37,720 They always ask for it but they never actually listen to it. 864 00:39:37,760 --> 00:39:40,120 Just create a hot sauce, you know, any hot sauce, 865 00:39:40,160 --> 00:39:43,520 the Greek hot sauce, a mega super mega death hot sauce, 866 00:39:43,560 --> 00:39:45,800 the blue goat from hell from Greece. 867 00:39:45,840 --> 00:39:47,560 HE HISSES 868 00:39:47,600 --> 00:39:51,000 I think I preferred Touched By A Greek. 869 00:39:51,040 --> 00:39:53,040 Main done - well, as much as possible - 870 00:39:53,080 --> 00:39:56,320 it's onto the final dessert of the competition. 871 00:39:56,360 --> 00:39:59,480 This is a Greek old take on a custard pie. 872 00:39:59,520 --> 00:40:01,600 Nic pipes cream over his pie 873 00:40:01,640 --> 00:40:05,160 as Elena sticks leaves in ice cream and there it is. 874 00:40:05,200 --> 00:40:07,720 I'll leave the Greek translation to you, Nic. 875 00:40:07,760 --> 00:40:09,200 What you have here is 876 00:40:09,240 --> 00:40:11,960 a traditional Cypriot dessert called Galaktoboureko. 877 00:40:12,000 --> 00:40:13,800 Say again? Galaktoboureko. 878 00:40:13,840 --> 00:40:16,320 Ah, labradorko. Yeah. 879 00:40:16,360 --> 00:40:18,240 What was that, a Labrador? 880 00:40:18,280 --> 00:40:20,760 Labrador. That's all I heard. 881 00:40:20,800 --> 00:40:23,120 Delle, er...bollocka. I beg your pardon? 882 00:40:23,160 --> 00:40:25,920 Radaledabourocka? I can't remember. 883 00:40:25,960 --> 00:40:29,640 Raba... Rabador... Labradorko. 884 00:40:29,680 --> 00:40:33,200 Radaleb... It was called something Greek. 885 00:40:33,240 --> 00:40:36,880 NIC: Galaktoboureko! Galaktoboureko! 886 00:40:36,920 --> 00:40:38,080 Got that, Joe? 887 00:40:38,120 --> 00:40:40,600 Custard pie, yeah. Custard pie. 888 00:40:40,640 --> 00:40:42,480 Near enough. 889 00:40:42,520 --> 00:40:44,600 That's the pinkest thing I've ever seen in my life. 890 00:40:44,640 --> 00:40:46,280 It's pink to make you wink. 891 00:40:46,320 --> 00:40:48,920 Oh, you tickled me pink with that one. Oh, Andrew! 892 00:40:50,760 --> 00:40:52,160 Andrew's puns tonight, 893 00:40:52,200 --> 00:40:55,000 they're getting worse and worse as the week's going on. 894 00:40:55,040 --> 00:40:58,400 I find it a bit difficult to laugh at, you know, 895 00:40:58,440 --> 00:41:00,200 trying to laugh to be polite, 896 00:41:00,240 --> 00:41:03,520 but it's just not my cup of tea, that kind of, 897 00:41:03,560 --> 00:41:06,000 that kind of, that kind of thing really. 898 00:41:06,040 --> 00:41:09,760 I am known amongst the family as the pun-master, yes. 899 00:41:09,800 --> 00:41:11,920 Possibly just to your face though. 900 00:41:13,640 --> 00:41:16,720 This is delicious, guys. I think the rose ice cream goes really well with 901 00:41:16,760 --> 00:41:19,560 the custard tart and I think, yeah, it just goes great together. 902 00:41:19,600 --> 00:41:24,800 It's a heavy dessert to have after that big chunk of plate of meat. 903 00:41:24,840 --> 00:41:26,960 It was a bit too heavy for me. 904 00:41:27,000 --> 00:41:28,760 Not to worry, nearly there. 905 00:41:28,800 --> 00:41:31,920 If you could only eat one food for the rest of your life, 906 00:41:31,960 --> 00:41:34,600 what would it be, boys? Sandwiches. Sandwiches? 907 00:41:34,640 --> 00:41:37,120 Yeah, you can do everything with a sandwich, you can put anything. 908 00:41:37,160 --> 00:41:39,160 What's your favourite filling in a sandwich? 909 00:41:39,200 --> 00:41:41,320 I know what sandwich he likes. Go on. 910 00:41:41,360 --> 00:41:43,160 A really cheesy sandwich. 911 00:41:43,200 --> 00:41:45,160 He's definitely heard that before. 912 00:41:45,200 --> 00:41:47,680 That's it, lad, that's it. 913 00:41:47,720 --> 00:41:49,880 Yeah, dessert went down well. Everyone seemed, 914 00:41:49,920 --> 00:41:52,480 they said they enjoyed it. Some of them didn't finish it but... 915 00:41:52,520 --> 00:41:54,720 No, but I think that was more because it was, 916 00:41:54,760 --> 00:41:56,600 it was quite a big portion. 917 00:41:56,640 --> 00:42:00,120 Thankfully the Greeks have got some calorie-shedding fun lined up. 918 00:42:05,000 --> 00:42:06,400 Opa! 919 00:42:09,640 --> 00:42:11,640 Saves on the washing-up, I suppose. 920 00:42:22,000 --> 00:42:23,840 Yasou! 921 00:42:26,640 --> 00:42:28,640 We smashed a good 30 quid's worth of plates. 922 00:42:28,680 --> 00:42:32,240 I think I did all my steps for about the next two weeks. 923 00:42:32,280 --> 00:42:34,320 Got to go faster! 924 00:42:41,120 --> 00:42:43,800 LAUGHING: It was really hard work. 925 00:42:43,840 --> 00:42:47,440 A lot of jumping, a lot of dancing, yeah. 926 00:42:47,480 --> 00:42:48,920 That's a work out and a half. 927 00:42:48,960 --> 00:42:51,880 Francis is a good foot smaller than all of us, so he might have got, 928 00:42:51,920 --> 00:42:53,720 he might have got lost in the head of like 929 00:42:53,760 --> 00:42:57,560 a six-foot fellas just like raging around the dance floor, 930 00:42:57,600 --> 00:43:00,320 but I was just focusing on not having an heart attack. 931 00:43:00,360 --> 00:43:02,920 ALL CHEER 932 00:43:08,160 --> 00:43:11,400 Wahey! It's definitely like a normal Saturday night in 933 00:43:11,440 --> 00:43:13,520 the restaurant. You had great entertainment, 934 00:43:13,560 --> 00:43:16,080 great food, drink was flowing 935 00:43:16,120 --> 00:43:18,440 and you had us as hosts. What more could you want? 936 00:43:18,480 --> 00:43:19,880 Some scores maybe. 937 00:43:19,920 --> 00:43:23,240 Touch Of Greek need 33 or more to be this week's winners. 938 00:43:23,280 --> 00:43:25,520 The Greeks pulled it out of the bag tonight. 939 00:43:25,560 --> 00:43:28,080 The entertainment was great, the food was delicious, 940 00:43:28,120 --> 00:43:30,920 slightly big portion size for us, but all round, 941 00:43:30,960 --> 00:43:34,440 a cracking evening so we're going to score them... 942 00:43:34,480 --> 00:43:35,760 BOTH: ..18. 943 00:43:35,800 --> 00:43:38,200 Tonight the Greeks pulled out all the stops. 944 00:43:38,240 --> 00:43:39,440 We had a smashing evening. 945 00:43:39,480 --> 00:43:41,480 The only thing was that the portion sizes were 946 00:43:41,520 --> 00:43:44,360 a touch too big, but we still had a great time. 947 00:43:44,400 --> 00:43:46,440 We're going to give them... Whoa there! 948 00:43:46,480 --> 00:43:49,960 Hold on to your bouzoukis. As all the scoring was done in secret, 949 00:43:50,000 --> 00:43:53,520 let's find out together who's going to win the £1,000 prize. 950 00:43:59,560 --> 00:44:01,920 So, in third place... 951 00:44:01,960 --> 00:44:05,400 Rapsa, so Andrew and Francis. 952 00:44:13,200 --> 00:44:16,480 Second place, it's Orange Buffalo... 953 00:44:18,280 --> 00:44:20,840 Rapsa scored Nic and Elena 17, 954 00:44:20,880 --> 00:44:23,600 giving them a table-topping total of 35! 955 00:44:35,240 --> 00:44:38,360 I think it was a fair result. They put a lot of effort in. 956 00:44:38,400 --> 00:44:41,680 Everything was super polished. They had a good team, good food. 957 00:44:41,720 --> 00:44:44,000 They really pulled out all the stops. 958 00:44:44,040 --> 00:44:46,360 Did I expect it? I didn't expect anything. 959 00:44:46,400 --> 00:44:51,000 We didn't know what to expect. No. No. Oh, yeah, over the moon. 960 00:44:51,040 --> 00:44:52,760 Yeah. Over the moon. 961 00:44:52,800 --> 00:44:54,560 I think the only regret I've got is not putting 962 00:44:54,600 --> 00:44:55,720 the Viper Sauce on our wings 963 00:44:55,760 --> 00:44:58,960 and killing off the competition and winning by default. 964 00:44:59,000 --> 00:45:01,760 # I'm standing on the corner with my feet in my shoes 965 00:45:01,800 --> 00:45:03,880 # Racking my brains how to pay my dues 966 00:45:03,920 --> 00:45:06,400 # My jug was empty of my number one booze 967 00:45:06,440 --> 00:45:08,800 # Along comes a viper and I blew my blues 968 00:45:11,040 --> 00:45:14,000 # I got the elation, hesitation, dissipation, coagulation 969 00:45:14,040 --> 00:45:16,560 # Relation, angzation, emancipation, propagation 970 00:45:16,600 --> 00:45:20,480 # Moppin', soppin', talk about your coppin' blues! # 971 00:45:20,520 --> 00:45:22,520 Subtitles by Red Bee Media