1 00:00:02,000 --> 00:00:04,000 Shall we do this, Chef? Missed! 2 00:00:04,040 --> 00:00:06,600 Take three restaurants... Ah ah, don't touch... 3 00:00:07,720 --> 00:00:10,080 ..all experts in culinary creations... 4 00:00:10,120 --> 00:00:12,840 Yes, baby. All that butter, wow. 5 00:00:12,880 --> 00:00:14,880 ..ask each to throw a three course feast... 6 00:00:14,920 --> 00:00:16,920 I think it looks all right. 7 00:00:16,960 --> 00:00:19,520 ..and get them to score each other in secret. 8 00:00:19,560 --> 00:00:22,440 Today, a chef-y showdown... 9 00:00:22,480 --> 00:00:24,880 My crackling's a little bit overcooked. 10 00:00:24,920 --> 00:00:29,160 I would have kept the crackling on the top. It will come with the pork. 11 00:00:29,200 --> 00:00:31,640 The questions came thick and fast about the food. 12 00:00:31,680 --> 00:00:35,080 Typical chef. Typical chef, yeah. ..a marital mix-up... 13 00:00:35,120 --> 00:00:37,960 Did you say you'd been together 30 years? 20 years. 14 00:00:38,000 --> 00:00:41,000 You really thought I got married when I was 6? No, sorry. 15 00:00:41,040 --> 00:00:43,400 And a royal revelation... 16 00:00:43,440 --> 00:00:46,120 I served the Queen of England when she came to India. 17 00:00:46,160 --> 00:00:49,840 He's cooked for the Queen. Could have been Queen Latifah for all... 18 00:00:50,800 --> 00:00:53,680 ..as six professionals tussle for £1,000. 19 00:00:53,720 --> 00:00:55,240 GASPING 20 00:00:55,280 --> 00:00:57,920 It's really hot. Hot and sexy. Like you and me. 21 00:01:04,600 --> 00:01:07,560 Today's competition comes from in and around Manchester, 22 00:01:07,600 --> 00:01:11,160 a city known for its cuisine, its curries and its caviar. 23 00:01:11,200 --> 00:01:14,080 Well, OK, that's clearly mushy peas. Still, delicious. 24 00:01:14,960 --> 00:01:18,200 Hoping to raise the standard this week are our first hosts, 25 00:01:18,240 --> 00:01:20,440 husband and wife duo David and Rachael... 26 00:01:20,480 --> 00:01:21,680 Beautiful. 27 00:01:21,720 --> 00:01:23,720 ..owners of Haydens Kitchen at the Gallows, 28 00:01:23,760 --> 00:01:27,040 a posh pub in the village of Milnrow just outside the city. 29 00:01:27,080 --> 00:01:29,560 We try to be the best in the area. 30 00:01:29,600 --> 00:01:34,320 Bringing new things in that a little local rural village has never seen. 31 00:01:34,360 --> 00:01:36,920 I've worked all over the world, I've been to Australia, 32 00:01:36,960 --> 00:01:39,800 Thailand, New Zealand, I worked in the Caribbean, 33 00:01:39,840 --> 00:01:42,080 in Barbados as a private chef. 34 00:01:42,120 --> 00:01:44,280 You're getting top-standard Manchester food 35 00:01:44,320 --> 00:01:47,560 in a little local pub in Milnrow. 36 00:01:47,600 --> 00:01:49,760 So how did this dream team come together? 37 00:01:49,800 --> 00:01:51,800 We met online five and a half years ago, 38 00:01:51,840 --> 00:01:55,880 and David's chat-up line was actually, "I'm a chef." 39 00:01:55,920 --> 00:01:59,560 I was just like, "Oh, really? That's a bit cheesy." 40 00:01:59,600 --> 00:02:02,800 Here I am now. Ah, the power of cheese. 41 00:02:02,840 --> 00:02:05,200 Everybody says Rachael's the boss, but I think 42 00:02:05,240 --> 00:02:07,240 the main man in the kitchen is the boss. 43 00:02:07,280 --> 00:02:10,720 I'm the boss. I'm the boss. Come on, let's go. 44 00:02:10,760 --> 00:02:12,800 We're really looking forward to this week, 45 00:02:12,840 --> 00:02:15,080 but we are only in it for one thing and that is... 46 00:02:15,120 --> 00:02:17,520 To win it. Best crack on, then. 47 00:02:17,560 --> 00:02:19,680 They're putting on their most popular dishes today, 48 00:02:19,720 --> 00:02:21,720 kicking off with their starter... 49 00:02:24,200 --> 00:02:26,200 I'm not a big fan of black pudding, 50 00:02:26,240 --> 00:02:28,840 and I'm not a big fan of soft poached egg. 51 00:02:28,880 --> 00:02:30,960 Black pudding is the blood of a pig. 52 00:02:31,000 --> 00:02:33,040 Now I really don't want to eat it. 53 00:02:33,080 --> 00:02:37,360 Meet our second duo, owners of Amma's Canteen, Saju and Ganga. 54 00:02:38,280 --> 00:02:41,080 Amma means Mum, and the whole idea of having the name is 55 00:02:41,120 --> 00:02:43,440 because we've got recipes from our mums. 56 00:02:43,480 --> 00:02:46,000 This is not a traditional British Indian restaurant. 57 00:02:46,040 --> 00:02:49,240 It is a traditional South Indian home-cooking restaurant. 58 00:02:49,280 --> 00:02:52,480 Like, if you were to come to our house, we give you the same thing. 59 00:02:52,520 --> 00:02:54,560 There's no poppadum at all, like, no naan bread, 60 00:02:54,600 --> 00:02:58,680 no chicken tikka masala, no Balti, no korma. 61 00:02:58,720 --> 00:03:00,920 Our food is just us. 62 00:03:00,960 --> 00:03:03,920 And this married pair have more than just a business to manage. 63 00:03:03,960 --> 00:03:07,800 We've been married for 20 years, and it's a proper arranged marriage. 64 00:03:07,840 --> 00:03:09,840 It's arranged marriage, not a forced one. 65 00:03:09,880 --> 00:03:12,720 People get confused with forced and arranged. 66 00:03:12,760 --> 00:03:16,560 Forced, yeah. But my mum still forced me in the beginning. 67 00:03:16,600 --> 00:03:18,920 You make me feel bad. 68 00:03:18,960 --> 00:03:21,040 Right... Back at the Gallows, 69 00:03:21,080 --> 00:03:24,160 front-of-house Rachael is giving chef David a hand today. 70 00:03:24,200 --> 00:03:26,520 While he chops black pudding, she scoops out spuds 71 00:03:26,560 --> 00:03:28,560 into a funny-looking sieve thing. 72 00:03:28,600 --> 00:03:33,440 This is called a moulin, and it makes all the potato nice and smooth. 73 00:03:33,480 --> 00:03:35,720 No lumpy mash. No, no, lumpy mash. 74 00:03:35,760 --> 00:03:38,640 You chefs and your gadgets. In goes the black pudding. 75 00:03:38,680 --> 00:03:40,760 Eureka. Yeah, all right! 76 00:03:40,800 --> 00:03:43,480 Next in, chives. Little bit of salt. 77 00:03:43,520 --> 00:03:46,400 You've never lived if you haven't tried black pudding. 78 00:03:46,440 --> 00:03:50,160 I can have a little bit of it, but I'm not overly keen. You like it. 79 00:03:50,200 --> 00:03:53,160 I like black pudding. It's the best part of a breakfast, isn't it? 80 00:03:53,200 --> 00:03:55,640 That's a big call! Our final competitors 81 00:03:55,680 --> 00:03:57,760 are from the Waterside in Eccles - 82 00:03:57,800 --> 00:04:00,600 general manager Mike and owner Jo. 83 00:04:00,640 --> 00:04:05,120 We're a local gastropub. When you walk into the Waterside, it's got such a wow factor. 84 00:04:05,160 --> 00:04:07,880 The new bar that we've all designed, the food we serve, 85 00:04:07,920 --> 00:04:10,840 we honestly believe that there's nothing like this... 86 00:04:10,880 --> 00:04:12,920 Absolutely not. This side of Manchester. No. 87 00:04:12,960 --> 00:04:15,040 We've got the staple dishes that we can't not have - 88 00:04:15,080 --> 00:04:17,080 fish and chips, steak and ale pie. 89 00:04:17,120 --> 00:04:19,520 We do a fabulous cocktail list now, which is amazing. 90 00:04:19,560 --> 00:04:23,000 Nice mixology, Mike. A man of many talents, are we? 91 00:04:23,040 --> 00:04:25,760 Mike started with us five years ago as a glass collector. 92 00:04:25,800 --> 00:04:30,520 He then developed into a waiter, a barman and cleaner, and DIY guy. 93 00:04:30,560 --> 00:04:32,840 A list as long as your arm what he does. 94 00:04:32,880 --> 00:04:35,480 He's the general manager now. He is like my adopted son. 95 00:04:35,520 --> 00:04:37,520 Can't get rid of me. No, absolutely not. 96 00:04:37,560 --> 00:04:39,640 We love working together. Sometimes. 97 00:04:40,480 --> 00:04:42,680 Hello! Come on Mike, spill the beans. 98 00:04:42,720 --> 00:04:44,920 She's like a lioness. You wouldn't cross her. 99 00:04:44,960 --> 00:04:47,120 No just do that one that way, that way. 100 00:04:47,160 --> 00:04:51,240 Really really firm, and it's your way or the highway. 101 00:04:51,280 --> 00:04:53,560 I think you missed fair out. Firm but fair. 102 00:04:53,600 --> 00:04:57,480 Better late than never. Meanwhile, back with David and Rachael... 103 00:04:57,520 --> 00:05:01,280 So I'll roll it and you pack it. Team work is dream work. 104 00:05:02,280 --> 00:05:05,120 The black pud potato cakes are coated in flour, 105 00:05:05,160 --> 00:05:07,200 egg and breadcrumbs for baking later. 106 00:05:07,240 --> 00:05:12,000 Next, David knocks up a tarragon butter sauce before poaching eggs. 107 00:05:12,040 --> 00:05:14,040 Ah-ah, don't touch. 108 00:05:16,400 --> 00:05:18,800 You'll get sent out. Might be a relief. 109 00:05:18,840 --> 00:05:20,880 Once done, they're set aside for later. 110 00:05:20,920 --> 00:05:22,920 Onto the main... 111 00:05:26,360 --> 00:05:30,280 I don't think it's a safe option, because it can overcook...monkfish as well. 112 00:05:30,320 --> 00:05:32,520 Yeah, you can... There's a lot that can go wrong. 113 00:05:32,560 --> 00:05:35,120 I like my beef cooked pink, medium rare. 114 00:05:35,160 --> 00:05:38,920 Ganga, like... earlier she used to like...fall down, come back... 115 00:05:38,960 --> 00:05:40,960 Shut up. But not any more. 116 00:05:41,000 --> 00:05:44,200 Now she likes medium, so we...we are just educating... 117 00:05:44,240 --> 00:05:46,240 I have moved on, why won't you leave me alone? 118 00:05:46,280 --> 00:05:49,280 This beef will be nice and pink inside, medium, 119 00:05:49,320 --> 00:05:51,960 and then if anybody wants it well cooked, 120 00:05:52,000 --> 00:05:54,280 Rachael, might as well have a burger. 121 00:05:55,040 --> 00:05:57,680 David will cook his beef HIS way later, 122 00:05:57,720 --> 00:05:59,720 so for now he gets busy with the fish. 123 00:05:59,760 --> 00:06:02,160 It's good-quality, beautiful fish. 124 00:06:02,200 --> 00:06:04,800 This takes me back to working in Barbados. 125 00:06:04,840 --> 00:06:06,120 Oh! 126 00:06:06,160 --> 00:06:08,640 If we win, we're definitely going to Barbados. 127 00:06:08,680 --> 00:06:10,720 Well, let's not get ahead of ourselves. 128 00:06:10,760 --> 00:06:13,040 They'll poach the monkfish just before serving. 129 00:06:13,080 --> 00:06:15,280 On to the fondant potatoes. 130 00:06:15,320 --> 00:06:17,840 Do you not know what fondant potato is? I do. I've seen it... 131 00:06:17,880 --> 00:06:19,680 Uh... 132 00:06:19,720 --> 00:06:21,720 He hasn't got a clue. 133 00:06:21,760 --> 00:06:26,760 Fondant potatoes, I'd say, are one of your faves with the guests. Yes. 134 00:06:26,800 --> 00:06:29,560 The potatoes are cooked in a shedload of butter. 135 00:06:29,600 --> 00:06:33,200 I really hope none of the guests are on a diet. All that butter, wow. 136 00:06:33,240 --> 00:06:36,320 Rosemary and stock are added before a spell in the oven. 137 00:06:36,360 --> 00:06:39,120 Look at them beauties. Last to prep is dessert. 138 00:06:41,920 --> 00:06:45,120 I love key lime. They're going to have to be good with the cheesecake, though. 139 00:06:45,160 --> 00:06:48,360 That's it, a bit of competition there. We have a signature cheesecake. 140 00:06:48,400 --> 00:06:50,720 I did that in Key West itself, so, like... 141 00:06:50,760 --> 00:06:51,960 OK. 142 00:06:52,000 --> 00:06:54,080 Maybe David and Rachael had it in Florida too. 143 00:06:54,120 --> 00:06:57,680 Key lime cheesecake, it takes us right back to Barbados. 144 00:06:57,720 --> 00:06:59,800 Barbados, eh? Well, there's a shock. 145 00:06:59,840 --> 00:07:03,600 Rachael grates limes while David preps his biscuit base. 146 00:07:03,640 --> 00:07:06,200 In goes melted butter before whizzing. 147 00:07:06,240 --> 00:07:09,840 Take this to the texture of a wet sand. Oh, Barbados. 148 00:07:09,880 --> 00:07:12,000 Barbados. Ah! 149 00:07:12,040 --> 00:07:14,600 Into the pan go the crushed biscuits. 150 00:07:14,640 --> 00:07:18,480 For the topping, David blends double cream with cream cheese, before adding lime zest. 151 00:07:19,560 --> 00:07:20,560 And? 152 00:07:20,600 --> 00:07:22,600 Bloody lovely, that. 153 00:07:22,640 --> 00:07:24,640 As they say in Barbados. 154 00:07:24,680 --> 00:07:27,000 With the cheesecake left to set, David knocks up 155 00:07:27,040 --> 00:07:29,040 a lime syrup, and that's the prep done. 156 00:07:29,080 --> 00:07:32,760 Today's gone really good. I can feel the Caribbean breeze in my hair already, Dave. 157 00:07:32,800 --> 00:07:35,160 Let's do it. Come on. Pesky extractor fans. 158 00:07:35,200 --> 00:07:38,120 While they get ready, the guests ponder where they're off to tonight. 159 00:07:38,160 --> 00:07:40,280 Somewhere smaller than us, I would think. 160 00:07:40,320 --> 00:07:44,280 I've got like a picture of a little, like, countryside pub... 161 00:07:44,320 --> 00:07:46,840 kind of... -esque thing. Yeah, maybe. 162 00:07:46,880 --> 00:07:50,200 The chef, he is very...he or she is very proud. 163 00:07:50,240 --> 00:07:52,240 Not Indian. 164 00:07:52,280 --> 00:07:54,280 Definitely not Indian. 165 00:07:54,320 --> 00:07:56,920 First to pitch up to the pub are Mike and Jo. 166 00:07:56,960 --> 00:07:58,920 Exciting. 167 00:07:58,960 --> 00:08:01,480 Nice to meet you. I'm David. Hello, I'm Jo. Pleased to meet you. 168 00:08:01,520 --> 00:08:04,040 Hi, Jo. Mike. Hi, I'm Rachael. 169 00:08:04,080 --> 00:08:06,760 They were just so welcoming. I just see Rachael smiling. 170 00:08:06,800 --> 00:08:09,480 I felt immediately comfortable, to be fair. 171 00:08:09,520 --> 00:08:12,600 Next to arrive at the Gallows are Saju and Ganga. 172 00:08:12,640 --> 00:08:15,880 Nice to meet you. Ganga. I'm Rachael. This is... 173 00:08:15,920 --> 00:08:17,920 BARKS 174 00:08:18,440 --> 00:08:21,000 So he's your maitre d', is he? He is. 175 00:08:21,040 --> 00:08:23,360 Yeah, and he's my extra chef as well. 176 00:08:24,440 --> 00:08:28,200 The pub was brilliant but the name, I thought, the Gallows... 177 00:08:28,240 --> 00:08:30,600 I expected a noose hanging in the ceiling. 178 00:08:30,640 --> 00:08:32,680 Luckily, they didn't hang us, so it was OK. 179 00:08:32,720 --> 00:08:34,720 Always a good start. 180 00:08:34,760 --> 00:08:38,000 Yeah, feeling confident. Let's smash it, Rach. Yeah, we can do this. 181 00:08:38,040 --> 00:08:40,160 ALL: Cheers. 182 00:08:40,200 --> 00:08:42,440 Coming up, famous faces... 183 00:08:42,480 --> 00:08:45,520 These are clients - Tricia Penrose, Jim McDonald. 184 00:08:45,560 --> 00:08:47,880 No clue who they are. 185 00:08:47,920 --> 00:08:51,560 And dancing diners. The old put your cig out! 186 00:08:58,280 --> 00:09:01,240 It's our first night in and around Manchester, 187 00:09:01,280 --> 00:09:03,560 and David and Rachael from the Gallows 188 00:09:03,600 --> 00:09:06,360 are hoping some posh pub grub will bag them the grand. 189 00:09:06,400 --> 00:09:08,400 While they get busy with the starter, 190 00:09:08,440 --> 00:09:10,720 the rest of the group have spotted something. 191 00:09:10,760 --> 00:09:14,600 You see these up here? Do you recognise anyone? I don't recognise... 192 00:09:14,640 --> 00:09:16,680 I recognise one in all of them. 193 00:09:18,720 --> 00:09:21,160 Yeah, yeah, we all do. 194 00:09:21,200 --> 00:09:24,840 I don't know anyone. I thought these are the people who are barred from the pub, 195 00:09:24,880 --> 00:09:27,400 so you just take a selfie, and put it on like, you know, 196 00:09:27,440 --> 00:09:31,240 so staff can see that this is the person that's not supposed to come in. 197 00:09:31,280 --> 00:09:33,280 Oh, Saju. 198 00:09:34,480 --> 00:09:37,200 In the kitchen, David finishes the poached eggs 199 00:09:37,240 --> 00:09:39,440 and plates up the black pudding potato cakes. 200 00:09:39,480 --> 00:09:42,040 Top runny eggs. We shall see. 201 00:09:42,720 --> 00:09:45,080 After a drizzle of tarragon butter sauce, here it is, 202 00:09:45,120 --> 00:09:47,880 Lancashire black pudding potato cake with a poached egg. 203 00:09:50,000 --> 00:09:52,000 That looks lovely. 204 00:09:52,040 --> 00:09:55,800 I'm not a big fan of black pudding and poached egg. 205 00:09:55,840 --> 00:09:59,800 Runny egg is not my thing, but I'm happy to try it. 206 00:09:59,840 --> 00:10:02,760 Poached egg cooked really well. 207 00:10:02,800 --> 00:10:06,360 I was a little wary about how they are going to get the right shape of the poached egg. 208 00:10:06,400 --> 00:10:10,360 There is a chef-y term for that. I can't say - you'll bleep it - so I'm not saying that. 209 00:10:10,400 --> 00:10:12,400 Go on, it can't be that bad. 210 00:10:12,440 --> 00:10:14,440 It looks like the same shape of a dog's (BLEEP). 211 00:10:14,480 --> 00:10:16,480 Then again... 212 00:10:16,520 --> 00:10:18,920 And it looks perfect like that. It's a perfect poached egg. 213 00:10:18,960 --> 00:10:20,960 Nice. Yeah. 214 00:10:22,600 --> 00:10:24,600 Yeah. Very, very good. 215 00:10:24,640 --> 00:10:26,640 It was absolutely lovely. Yeah. 216 00:10:26,680 --> 00:10:30,000 The only thing for me, we expected a potato cake as opposed to... 217 00:10:30,040 --> 00:10:32,920 It was nearly like mashed potato, wasn't it? Yeah, underneath it. 218 00:10:32,960 --> 00:10:34,960 How is it, the boss? 219 00:10:35,760 --> 00:10:38,200 Yeah, the boss says it's OK, very good, very good. 220 00:10:38,240 --> 00:10:40,680 Just OK? Very good. 221 00:10:40,720 --> 00:10:43,520 That's usually your nickname. Boss. 222 00:10:43,560 --> 00:10:45,960 We don't have the questioning. I know I'm the boss already. 223 00:10:46,000 --> 00:10:48,000 Everybody knows. 224 00:10:48,040 --> 00:10:51,240 Empty plates. Embrace it. Let the success carry on. Well done. 225 00:10:51,280 --> 00:10:53,280 Thank you, boss. 226 00:10:53,320 --> 00:10:55,480 So we recently got married. So we met online. 227 00:10:55,520 --> 00:11:01,200 And our first conversation with Rachael was, "I'm a chef", 228 00:11:01,240 --> 00:11:05,200 and obviously it went down well, because here I am now. 229 00:11:05,240 --> 00:11:08,680 Mike uses that chat-up line, actually. Yeah. I've heard him. 230 00:11:09,400 --> 00:11:11,400 Get your jacket, love. 231 00:11:12,320 --> 00:11:15,400 And get my chef whites as well. Get my chef whites! 232 00:11:15,440 --> 00:11:18,520 So what about you guys? We're not a couple, by the way. 233 00:11:18,560 --> 00:11:21,600 We're not. We're absolutely not a couple. She wishes. He wishes. 234 00:11:21,640 --> 00:11:22,960 Awkward... 235 00:11:23,000 --> 00:11:25,000 Are you guys married? Yes, we are married. 236 00:11:25,040 --> 00:11:27,720 Do you work together? Yes, at the moment. 237 00:11:27,760 --> 00:11:30,800 Like me and Rachael? Yeah. We work together, yeah. 238 00:11:30,840 --> 00:11:34,880 Right, OK. It's tough, mate. It's actually easy. 239 00:11:34,920 --> 00:11:37,280 Honestly, for me it's really easy. 240 00:11:37,320 --> 00:11:40,720 It's not that bad as we thought. Yeah, I am enjoying it. 241 00:11:40,760 --> 00:11:42,920 Because I am the boss there. 242 00:11:42,960 --> 00:11:46,200 In business relationship, when we have a fall-out, it's very short-lived. 243 00:11:46,240 --> 00:11:49,480 Yeah, absolutely. But personally, at home, it's not. 244 00:11:51,000 --> 00:11:53,480 Sometimes I even forget what happened. 245 00:11:53,520 --> 00:11:56,040 What happened. I have to remind you. 246 00:11:56,080 --> 00:11:58,080 I won't forget. 247 00:11:58,120 --> 00:12:00,160 What an absolute character, laugh a minute. 248 00:12:00,200 --> 00:12:03,160 Oh, my gosh, he's hilarious. She's so lovely. 249 00:12:03,200 --> 00:12:05,960 So are you the chef? He's the chef, yes. 250 00:12:06,000 --> 00:12:08,680 Are you front of house? I am the front of the house. 251 00:12:08,720 --> 00:12:11,000 I think it's a carbon copy. 252 00:12:11,040 --> 00:12:13,800 Them two are exactly the same as me and Rach. Yeah. 253 00:12:13,840 --> 00:12:16,320 Time for the main. After searing the beef... 254 00:12:16,360 --> 00:12:18,360 Getting a bit of colourisation on there, 255 00:12:18,400 --> 00:12:20,560 keeping all the flavour locked in. 256 00:12:20,600 --> 00:12:23,120 ..David griddles till medium, just how he likes it, 257 00:12:23,160 --> 00:12:25,480 and with everything assembled, it's ready. 258 00:12:25,520 --> 00:12:27,760 Fillet of beef, garlic monkfish tail, 259 00:12:27,800 --> 00:12:30,280 rosemary fondant potato, and a red wine jus. 260 00:12:30,320 --> 00:12:33,000 Thank you very much, thank you. 261 00:12:39,920 --> 00:12:43,480 So how's the meal, guys? It's simple, I like it. 262 00:12:43,520 --> 00:12:45,520 Thank you very much. 263 00:12:45,560 --> 00:12:48,320 Nothing extraordinary, but it's a really good meal. 264 00:12:48,360 --> 00:12:50,360 Will I eat it again? Yes. 265 00:12:50,400 --> 00:12:53,320 So what do you think to the monkfish, and complementing it with the beef? 266 00:12:53,360 --> 00:12:57,440 The tastes that are going on between both - perfection. 267 00:12:57,480 --> 00:13:00,920 I would have liked to have been asked how I would have liked my steak cooked. 268 00:13:00,960 --> 00:13:02,960 Had I had been in a restaurant somewhere, 269 00:13:03,000 --> 00:13:05,280 I would have asked for that to be cooked a little bit more. 270 00:13:05,320 --> 00:13:09,520 My chef always says the cow has already died. Don't kill the soul. 271 00:13:09,560 --> 00:13:13,720 That's a great compliment. Yeah, definitely. 272 00:13:13,760 --> 00:13:16,160 Can I get a copyright? 273 00:13:18,080 --> 00:13:21,760 If I'd have gone into a Michelin starred restaurant and ate that, I'd have been, wow. 274 00:13:21,800 --> 00:13:23,800 Would you? Yeah, absolutely. 275 00:13:23,840 --> 00:13:25,840 That's near to Raymond's, that, isn't it? 276 00:13:25,880 --> 00:13:29,600 Moving on...Saju wants to know about David's photo collection. 277 00:13:29,640 --> 00:13:33,840 So I see loads of pictures up there, but I don't understand who is who, other than you. 278 00:13:33,880 --> 00:13:37,280 So these are clients - Tricia Penrose from Heartbeat, 279 00:13:39,520 --> 00:13:41,520 Antony Cotton from Coronation Street. 280 00:13:41,560 --> 00:13:43,560 Anyone else? 281 00:13:43,600 --> 00:13:47,400 From Coronation Street, Steve McDonald's dad, Jim McDonald. 282 00:13:48,280 --> 00:13:50,440 So you are the celebrated chef here, then? 283 00:13:50,480 --> 00:13:53,080 Not really, no. 284 00:13:53,120 --> 00:13:56,320 I just do what I do best and cook. 285 00:13:56,360 --> 00:13:58,360 He cooked for loads of celebrities, 286 00:13:58,400 --> 00:14:00,640 but the only problem is I don't know anybody. 287 00:14:00,680 --> 00:14:02,680 No clue who they are. 288 00:14:02,720 --> 00:14:04,720 I cooked a lot of celebrities. 289 00:14:04,760 --> 00:14:06,760 Bet you can't top Tricia Penrose. 290 00:14:06,800 --> 00:14:10,400 So I served the Queen of England when she came to India, like, I cooked for her. 291 00:14:10,440 --> 00:14:12,440 Oh, you can. 292 00:14:12,480 --> 00:14:16,320 He's cooked for the Queen! I don't think we've won it now, Rach. 293 00:14:16,360 --> 00:14:18,360 Chin up, David. You'll always have Jim McDonald. 294 00:14:18,400 --> 00:14:20,400 No one can take that away from you. 295 00:14:20,440 --> 00:14:24,200 They may have just told him that's who they are, and he wouldn't have had a clue who they are! 296 00:14:24,240 --> 00:14:26,640 It could have been Queen Latifah! 297 00:14:27,720 --> 00:14:31,720 Time for dessert. After slicing and plating the cheesecake... 298 00:14:31,760 --> 00:14:34,080 This is going to knock them for six. 299 00:14:34,120 --> 00:14:37,200 ..here it is - Key lime cheesecake with ice-cream. 300 00:14:37,240 --> 00:14:39,240 Ooh, and a pretty little flower. 301 00:14:44,360 --> 00:14:46,960 I love the lime. That lime syrup... 302 00:14:47,000 --> 00:14:49,360 Yeah, that for me sets the whole thing off. 303 00:14:49,400 --> 00:14:53,400 I can't find any fault. Believe me, I'm a guy who finds a lot of fault. 304 00:14:53,440 --> 00:14:56,480 But I couldn't find any fault, and the dish itself is very nice. 305 00:14:56,520 --> 00:14:59,840 Presentation was good, especially with the flower. I loved the flower. 306 00:14:59,880 --> 00:15:03,760 Edible flowers are about a fiver a pop, so, you know... 307 00:15:04,840 --> 00:15:07,480 Stick a slice of lime on, and save yourself some dough. 308 00:15:08,160 --> 00:15:10,160 Ssh. Trade secrets! 309 00:15:10,200 --> 00:15:13,640 With the night drawing to an end, time to show how the Gallows comes alive. 310 00:15:13,680 --> 00:15:16,840 OK, let's have some entertainment now here at the Gallows. 311 00:15:16,880 --> 00:15:19,000 Oh, I love an awkward boogie. 312 00:15:19,040 --> 00:15:21,840 Come on. 313 00:15:21,880 --> 00:15:23,880 # What you drinking 314 00:15:23,920 --> 00:15:25,920 # Rum and whiskey... # 315 00:15:27,600 --> 00:15:29,920 Tonight we're creating an atmosphere that 316 00:15:29,960 --> 00:15:33,800 you would usually experience at a weekend in the pub. 317 00:15:33,840 --> 00:15:36,000 Cheers. 318 00:15:36,920 --> 00:15:39,360 It was a nice vibe, and I think certainly on the first night 319 00:15:39,400 --> 00:15:42,040 it kind of give us that little bit of loosen up a bit, 320 00:15:42,080 --> 00:15:44,640 and let's get loosey goosey. 321 00:15:44,680 --> 00:15:48,000 Not with your moves. The old put your cig out! 322 00:15:48,040 --> 00:15:50,160 I think that was excellent, that was really good. 323 00:15:50,200 --> 00:15:52,200 We all had fun. 324 00:15:52,240 --> 00:15:56,760 We all danced, and Saju usually is not the best dancer, but he did dance today. 325 00:15:56,800 --> 00:15:58,840 He belly danced today. 326 00:15:58,880 --> 00:16:01,440 I can't dance. Absolute rubbish. 327 00:16:01,480 --> 00:16:03,280 CHEERING 328 00:16:03,320 --> 00:16:05,680 Tonight just went A1, perfect. 329 00:16:05,720 --> 00:16:08,400 20 out of 20. Just give us the envelope with the money. 330 00:16:08,440 --> 00:16:10,440 Scores out of 20. 331 00:16:10,480 --> 00:16:13,000 Tonight's food is really good. The atmosphere is really good. 332 00:16:13,040 --> 00:16:15,160 Being the first night, it's all very well. 333 00:16:15,200 --> 00:16:17,200 There's no innovation in the food. 334 00:16:17,240 --> 00:16:19,720 For that we would like to give a score of... 335 00:16:19,760 --> 00:16:20,840 17. 336 00:16:20,880 --> 00:16:23,680 David and Rachael gave us a great night, great food. 337 00:16:23,720 --> 00:16:25,800 There was a couple of little points we thought 338 00:16:25,840 --> 00:16:28,920 could have been improved on, and that's why... 339 00:16:28,960 --> 00:16:31,480 We're going to score...17. 340 00:16:31,520 --> 00:16:34,480 And with that, David and Rachael from the Gallows 341 00:16:34,520 --> 00:16:37,160 post an impressive score of 34 out of 40. 342 00:16:42,000 --> 00:16:44,520 It's the second day in Manchester, and Saju and Ganga 343 00:16:44,560 --> 00:16:46,560 have a special treat for their guests. 344 00:16:46,600 --> 00:16:48,600 The basic idea of our restaurant is to 345 00:16:48,640 --> 00:16:50,760 change the mind-set of people about Indian food. 346 00:16:50,800 --> 00:16:54,040 Our food in South India is extremely different than North Indian food. 347 00:16:54,080 --> 00:16:56,080 It is a big challenge, and we will win it. 348 00:16:56,120 --> 00:16:58,120 Saju is really like a laugh a minute, 349 00:16:58,160 --> 00:17:01,080 but we'll see if he's laughing tonight when he's in the kitchen. 350 00:17:02,000 --> 00:17:06,080 I think it will be very simple food, but executed really well. 351 00:17:06,120 --> 00:17:08,120 Well, he's cooked for the Queen. 352 00:17:08,160 --> 00:17:10,160 I know he's cooked for the Queen, cooked for Liz. 353 00:17:10,200 --> 00:17:13,840 I don't think it'll be a straight Indian, how we would... No. 354 00:17:13,880 --> 00:17:17,600 ..have a vision of Indian. No, maybe not just the chicken tikka masala, but... 355 00:17:17,640 --> 00:17:19,920 Yeah, I think he'll definitely put a twist to it. 356 00:17:19,960 --> 00:17:22,480 I think you might be right. For starters, they're doing... 357 00:17:25,760 --> 00:17:27,760 There's quite a bit of mix there, isn't there? 358 00:17:27,800 --> 00:17:30,960 There's cauliflower, beef and prawns, so you've got a bit of everything there. 359 00:17:31,000 --> 00:17:33,000 It's like a surf and turf, isn't it? Yeah. 360 00:17:33,040 --> 00:17:35,800 It'll be interesting to see the presentation on that as well. Yeah. 361 00:17:36,520 --> 00:17:40,840 Cauliflower bezule is the most famous dish on our menu. 362 00:17:40,880 --> 00:17:46,480 Our customers come and tell me I'm dreaming of cauliflower yesterday, so that's the dish. 363 00:17:46,520 --> 00:17:50,400 Under the watchful gaze of Saju, Ganga prepares the cauliflower. 364 00:17:50,440 --> 00:17:52,960 It's too small, Ganga. You need to make bigger florets. 365 00:17:53,000 --> 00:17:55,800 Thanks for not trusting me. I trust my life with you. 366 00:17:55,840 --> 00:17:57,840 Not with the cauliflower, yes, that's true. 367 00:17:57,880 --> 00:18:00,280 Into boiling water go ginger, garlic paste, 368 00:18:00,320 --> 00:18:03,560 turmeric, salt and chilli, followed by the cauliflower. 369 00:18:03,600 --> 00:18:06,640 Next, Saju prepares a chilli and garlic batter. 370 00:18:06,680 --> 00:18:09,960 We will go with medium spice, because Saju believes 371 00:18:10,000 --> 00:18:12,560 that's how everybody will enjoy the flavours. 372 00:18:12,600 --> 00:18:15,160 Sensible strategy. Cauliflower marinating, 373 00:18:15,200 --> 00:18:17,400 he makes a chilli and yoghurt dressing. 374 00:18:17,440 --> 00:18:19,440 Really nice, yeah. 375 00:18:19,480 --> 00:18:21,480 It'll be deep fried before serving. 376 00:18:21,520 --> 00:18:25,120 Beef sukka? Really? That's interesting. 377 00:18:25,160 --> 00:18:27,920 Can you explain that one to me, please? 378 00:18:27,960 --> 00:18:30,760 So tonight I will be... Who's sucking the beef tonight? 379 00:18:32,320 --> 00:18:35,760 He's taking us for a sucker. Beef sukka? Yeah, don't know. 380 00:18:35,800 --> 00:18:37,920 No. Again, quite interesting. 381 00:18:37,960 --> 00:18:41,400 This is for the beef sukka. I already marinated it last night. 382 00:18:41,440 --> 00:18:43,640 Beef with homemade garam masala. 383 00:18:43,680 --> 00:18:45,680 This is my medium sized pressure cooker. 384 00:18:45,720 --> 00:18:47,720 Don't fall in. 385 00:18:47,760 --> 00:18:50,840 In goes the pulled beef. Ganga, don't fall in. 386 00:18:50,880 --> 00:18:52,880 I don't want to be cooked with the beef. 387 00:18:52,920 --> 00:18:55,280 Water added, the pressure cooker's left to do its thing, 388 00:18:55,320 --> 00:18:57,320 and it's onto the prawns. 389 00:18:57,360 --> 00:19:00,040 So beef and seafood - a bit like last night? 390 00:19:00,080 --> 00:19:02,080 We are doing the surf and turf war, 391 00:19:02,120 --> 00:19:04,680 because ours is spiced up, it's really hot. 392 00:19:04,720 --> 00:19:07,240 Hot and sexy. Like you and me. 393 00:19:07,280 --> 00:19:09,800 For the dressings, Saju chops and fries fresh coconut 394 00:19:09,840 --> 00:19:11,840 with curry leaves and chilli paste. 395 00:19:11,880 --> 00:19:14,840 The prawns will be mixed in later tonight. 396 00:19:14,880 --> 00:19:16,880 On to the main... 397 00:19:20,040 --> 00:19:24,160 I would always opt for a fish tikka when I'm in a curry house so, yeah, 398 00:19:24,200 --> 00:19:27,360 that sounds like it could be my choice, that. 399 00:19:27,400 --> 00:19:29,840 There's no pakoras. No pakoras. 400 00:19:29,880 --> 00:19:32,240 And there's no poppadums on there. 401 00:19:32,280 --> 00:19:35,280 We might be calling at a kebab house on the way home. I think so. 402 00:19:35,320 --> 00:19:37,320 Kappa means cassava. 403 00:19:37,360 --> 00:19:40,400 Kappa is a Malayalam word, we call it in our language, 404 00:19:40,440 --> 00:19:43,760 and meenum means fish, so obviously it's a fish curry, 405 00:19:43,800 --> 00:19:45,880 so the cassava is served with the fish curry. 406 00:19:45,920 --> 00:19:47,960 That's why it's called kappayum meenum. 407 00:19:48,000 --> 00:19:51,520 This sea bass is perfect. It's smiling at me, I think. 408 00:19:51,560 --> 00:19:55,000 He's going to be happy, because he's going to go in a good curry. 409 00:19:55,040 --> 00:19:57,600 The clearly euphoric fish will be poached in 410 00:19:57,640 --> 00:20:01,400 a ginger garlic mixed spice stock and coconut concoction. 411 00:20:01,440 --> 00:20:03,440 How is it tasting? 412 00:20:03,480 --> 00:20:04,800 Nice. 413 00:20:04,840 --> 00:20:07,160 It turned out better than last time I made it. 414 00:20:07,200 --> 00:20:09,200 Bonus. Onto the veg. 415 00:20:09,240 --> 00:20:12,640 I don't know what cassava is. No idea. Not too sure. 416 00:20:12,680 --> 00:20:16,240 Cassava. Cassava. It might be something like... 417 00:20:17,200 --> 00:20:19,200 ..avocado-y type thing. 418 00:20:19,240 --> 00:20:22,440 Very good chefs know what cassava is, because cassava, 419 00:20:22,480 --> 00:20:26,920 it's a staple food for nearly one third of the world's population. 420 00:20:26,960 --> 00:20:28,960 Never mind, David. 421 00:20:29,000 --> 00:20:31,360 The root veg is chopped and boiled with turmeric and salt. 422 00:20:31,400 --> 00:20:34,120 Next, Saju heats mustard seeds, garlic, 423 00:20:34,160 --> 00:20:36,960 cumin and curry leaves, before adding the cooked cassava. 424 00:20:37,000 --> 00:20:39,040 It will be served with the fish later tonight. 425 00:20:39,080 --> 00:20:41,080 Last up, dessert... 426 00:20:43,360 --> 00:20:46,240 I know what that is. Do you? Golden plantain. 427 00:20:46,280 --> 00:20:48,840 Go on then. It's like bananas, isn't it? It is, it is. 428 00:20:48,880 --> 00:20:50,880 Well done, you. 429 00:20:50,920 --> 00:20:53,080 This is what my mum used to make me for breakfast, 430 00:20:53,120 --> 00:20:56,400 so I just turned that into a pudding, that's it, easy peasy. 431 00:20:56,440 --> 00:20:59,080 I think it's a bit boring. I'm a bit, mm. 432 00:20:59,120 --> 00:21:01,560 It's not jumping out at me, that. No. 433 00:21:01,600 --> 00:21:03,800 Ganga begins by crushing cardamom. 434 00:21:03,840 --> 00:21:06,560 This is Saju's head. Who says romance is dead? 435 00:21:07,360 --> 00:21:10,640 Saju heats ghee, palm sugar and coconut milk for the sauce. 436 00:21:10,680 --> 00:21:13,040 He'll serve with plantain later tonight. 437 00:21:13,080 --> 00:21:16,160 We are really, really, really confident, yes, we are going to win. 438 00:21:16,200 --> 00:21:19,000 We will win it. Only time will tell. 439 00:21:19,040 --> 00:21:21,160 I think it's going to be quite trendy, 440 00:21:21,200 --> 00:21:23,680 I think there's going to be a bit of a Bhangra feel. 441 00:21:23,720 --> 00:21:27,040 Saju's going to love hosting tonight. Saju's going to thrive tonight. 442 00:21:27,080 --> 00:21:30,400 First to arrive - last night's hosts, Rachael and David. 443 00:21:30,440 --> 00:21:33,000 Amma's Canteen. Who's Amma? 444 00:21:34,040 --> 00:21:36,040 Let's find out. 445 00:21:36,080 --> 00:21:40,200 Hello, welcome. Nice to see you. 446 00:21:40,240 --> 00:21:44,240 Nice to meet you again. How are you? I'm good, how are you? 447 00:21:45,160 --> 00:21:47,160 LAUGHTER 448 00:21:47,200 --> 00:21:51,920 Twins! Yeah. I can see the connection there. 449 00:21:51,960 --> 00:21:54,960 Must be a chef thing. Mike and Jo are next to rock up. 450 00:21:55,000 --> 00:21:57,000 Amma's Canteen. 451 00:21:58,400 --> 00:22:01,200 Hello, how are you? Hi. 452 00:22:04,560 --> 00:22:07,480 Welcome to Amma's Canteen. It's a street food South Indian restaurant. 453 00:22:07,520 --> 00:22:10,280 we are in the middle of the street, and this is what we created here, 454 00:22:10,320 --> 00:22:12,680 like you know - street vibe, you know. 455 00:22:12,720 --> 00:22:15,440 The food sounds nice. Yeah, we're excited, really excited. 456 00:22:15,480 --> 00:22:19,400 Tonight you are going to get the true taste of Chennai from South India, so cheers. 457 00:22:19,440 --> 00:22:20,760 ALL: Cheers. 458 00:22:21,760 --> 00:22:24,200 Coming up, intriguing ingredients... 459 00:22:24,240 --> 00:22:26,840 Is this potato? No that's cassava. 460 00:22:26,880 --> 00:22:29,880 It's like stroking a cow. 461 00:22:29,920 --> 00:22:32,240 And controversial comparisons. 462 00:22:32,280 --> 00:22:36,520 I'd probably describe Rachael as sauteed prawns. 463 00:22:36,560 --> 00:22:38,640 So are you comparing me to a prawn? 464 00:22:45,080 --> 00:22:48,360 It's night two of the Professionals competition in Manchester, 465 00:22:48,400 --> 00:22:51,160 where Saju and Ganga of Amma's Canteen are hoping 466 00:22:51,200 --> 00:22:53,840 their South Indian fare will bag them a grand. 467 00:22:53,880 --> 00:22:56,120 I have to make it right. First time they are eating, 468 00:22:56,160 --> 00:22:58,880 and I can't do injustice to my food and my culture. 469 00:22:58,920 --> 00:23:01,760 I think Saju looks a bit stressed, like I was yesterday. 470 00:23:01,800 --> 00:23:05,200 There's a distinct lack of prosecco in his glass, so, yeah. 471 00:23:05,240 --> 00:23:08,520 A distinct lack of jokes since we arrived. 472 00:23:08,560 --> 00:23:10,600 More serious tonight, yeah. 473 00:23:10,640 --> 00:23:13,360 Things certainly seem serious in the kitchen. 474 00:23:13,400 --> 00:23:15,600 How long? One second. Hello? 475 00:23:15,640 --> 00:23:17,880 My prawns. Oh, dear. 476 00:23:17,920 --> 00:23:22,400 Steffie, Stef was doing it. Yeah. Do you hear me? 477 00:23:22,440 --> 00:23:25,360 They put it somewhere else. I don't know where they put it. 478 00:23:25,400 --> 00:23:28,280 In the fridge? Yeah, thought so. 479 00:23:28,320 --> 00:23:31,200 Saju fries the prawns with his spicy coconut mix, 480 00:23:31,240 --> 00:23:33,320 before turning his attention to the beef. 481 00:23:33,360 --> 00:23:35,400 It's looking really quite good. I'm really happy. 482 00:23:35,440 --> 00:23:37,960 So much easier when you have the ingredients. 483 00:23:38,000 --> 00:23:40,000 How long now? Three more minutes. 484 00:23:40,040 --> 00:23:42,880 The cauliflower is deep fried, and mixed into the sauce. 485 00:23:42,920 --> 00:23:44,920 Ganga, service. 486 00:23:44,960 --> 00:23:47,840 I'm very, very happy with how it looks. Well done, Saju. 487 00:23:47,880 --> 00:23:49,880 Thank you, thank you. For a change. 488 00:23:49,920 --> 00:23:51,160 Charming. 489 00:23:51,200 --> 00:23:53,440 Tonight's starter is Cauliflower bezule, 490 00:23:53,480 --> 00:23:55,800 beef sukka and sauteed prawns. 491 00:23:55,840 --> 00:23:58,880 Thank you very much. Sauteed prawns. Enjoy. 492 00:23:58,920 --> 00:24:02,280 It looks and smells beautiful. Thank you. 493 00:24:02,320 --> 00:24:04,320 Smells amazing. 494 00:24:09,160 --> 00:24:11,960 Everything is all right? How is the spice for you? 495 00:24:12,000 --> 00:24:14,760 Lovely, yeah, not too spiced, but really tasty. 496 00:24:14,800 --> 00:24:19,320 We're both not great with spice, but it was tasty spice tonight. 497 00:24:19,360 --> 00:24:21,960 It was a nice, tasty... It wasn't like... Yeah, it was lovely. 498 00:24:22,000 --> 00:24:25,800 Oh, my mouth's burning. Yeah, because then it's pointless. You don't taste the dish, do you? 499 00:24:25,840 --> 00:24:30,600 The cauliflower.. I could turn vegan, absolutely. That is just stunning. 500 00:24:30,640 --> 00:24:32,960 I didn't get the same...wow factor 501 00:24:33,000 --> 00:24:35,480 from the cauliflower as you guys did. 502 00:24:35,520 --> 00:24:40,200 Too many flavours then killed...a different dish. 503 00:24:40,240 --> 00:24:42,560 Some may think it's clashing each other, 504 00:24:42,600 --> 00:24:44,640 but that's what India is all about. 505 00:24:44,680 --> 00:24:47,760 It's loads of different things in one bowl. 506 00:24:47,800 --> 00:24:50,440 Back with the group, and Rachael's probing. 507 00:24:50,480 --> 00:24:52,840 So Ganga, where does Amma's Canteen come from? 508 00:24:52,880 --> 00:24:56,240 Amma's means something like mum, so that's what it is, exactly, 509 00:24:56,280 --> 00:24:59,520 when you miss your mum's food, and you can enjoy. 510 00:24:59,560 --> 00:25:02,880 You must have got really well fed as a kid, then. 511 00:25:03,800 --> 00:25:06,480 It really makes it feel like family orientated. 512 00:25:06,520 --> 00:25:09,880 How did you meet? It's a proper arranged marriage. 513 00:25:09,920 --> 00:25:12,840 How old were you then, sorry? I was 20... Six. 514 00:25:16,440 --> 00:25:19,080 That's what you're thinking, that's what you're thinking. 515 00:25:19,120 --> 00:25:21,160 I know what you're thinking. 516 00:25:21,200 --> 00:25:24,960 Child marriage. So I was 22. 517 00:25:25,000 --> 00:25:27,360 And did you say you'd been together 30 years? 518 00:25:27,400 --> 00:25:31,720 20 years. Yeah, yeah. You really thought I got married when I was six.? 519 00:25:34,480 --> 00:25:37,840 How did everything go down? It went really well, Stefano. 520 00:25:37,880 --> 00:25:40,520 Saju did a very good job. Brilliant, Saju. 521 00:25:40,560 --> 00:25:45,840 The plates are all clear, though. All clean. They look very hungry. 522 00:25:45,880 --> 00:25:48,320 Better feed them some more then. For the main, 523 00:25:48,360 --> 00:25:52,000 Saju poaches the sea bass in coconut broth, before frying veg. 524 00:25:52,040 --> 00:25:54,120 The cassava is plated and on goes the fish. 525 00:25:54,160 --> 00:25:56,920 Saju's skills are just coming out now. 526 00:25:56,960 --> 00:26:00,360 The more and more he concentrates, the more and more it comes out. 527 00:26:00,400 --> 00:26:02,400 There you go, there you go. Yes, baby. 528 00:26:02,440 --> 00:26:05,080 A drizzle of sauce, and Alleppey fish curry 529 00:26:05,120 --> 00:26:08,560 with smashed cassava and greens is served. 530 00:26:08,600 --> 00:26:10,600 Service on. Thank you very much. 531 00:26:20,960 --> 00:26:24,520 Is this potato? No, that's cassava. You know what cassava is? 532 00:26:24,560 --> 00:26:25,840 No. 533 00:26:25,880 --> 00:26:27,880 If I show you how it... Look... 534 00:26:27,920 --> 00:26:29,320 Hari. 535 00:26:29,360 --> 00:26:32,640 This is it. Pass it around like... 536 00:26:33,560 --> 00:26:36,680 So everyone can get a good feel. Yeah, a feel of it. 537 00:26:36,720 --> 00:26:39,080 And then you know what you're eating like, you know. 538 00:26:39,120 --> 00:26:42,280 It's like stroking a cow, you know, before you eat it. 539 00:26:42,320 --> 00:26:45,680 Before you have a fillet. Yeah. 540 00:26:45,720 --> 00:26:48,080 Unusual consistency, isn't it? It's very hard. 541 00:26:48,120 --> 00:26:50,560 Just a little bit heavy for me. Yeah, I understand that. 542 00:26:50,600 --> 00:26:53,760 We weren't keen on that, were we? Thought it was a bit tasteless. Stodgy. 543 00:26:53,800 --> 00:26:57,080 It was a bit tasteless, and a little bit hard to get through. 544 00:26:57,120 --> 00:26:59,400 Cassava is a very heavy dish, I know, 545 00:26:59,440 --> 00:27:02,680 but this is what the labourers of India will have, 546 00:27:02,720 --> 00:27:07,080 so I just want to bring poor people's food to the palate here. 547 00:27:07,120 --> 00:27:10,960 Slightly disappointed in that it was... 548 00:27:11,000 --> 00:27:14,040 In the presentation of it. The fish was nice. 549 00:27:14,080 --> 00:27:17,520 It was cooked perfectly, but it didn't give it that punch. 550 00:27:17,560 --> 00:27:20,160 It didn't give it that wow factor. 551 00:27:20,200 --> 00:27:22,200 At the table, Ganga's got a question. 552 00:27:22,240 --> 00:27:24,640 If you guys have to describe your partners, 553 00:27:24,680 --> 00:27:26,760 each other, related to food, which food? 554 00:27:26,800 --> 00:27:30,520 I'd probably describe Rachael as sauteed prawns. 555 00:27:30,560 --> 00:27:32,800 Oh, I wouldn't. Quite delicate. 556 00:27:32,840 --> 00:27:35,920 OK... Beautiful. 557 00:27:35,960 --> 00:27:37,320 Yes... 558 00:27:37,360 --> 00:27:40,680 There's a little bit of an edge to it, as always with Rachael. 559 00:27:40,720 --> 00:27:43,120 Yeah. You see, I did warn you. 560 00:27:43,160 --> 00:27:46,000 So you are comparing me to a prawn? 561 00:27:46,040 --> 00:27:48,360 Yeah, beautiful and succulent. 562 00:27:48,400 --> 00:27:51,920 To describe his wife as a prawn, where are we going here? 563 00:27:51,960 --> 00:27:54,920 Then he said beautiful, and I was like, "You've got it back a little bit." 564 00:27:54,960 --> 00:27:56,960 Yeah, he just did actually, yeah. 565 00:27:57,000 --> 00:28:00,000 Did he? Maybe Mike's a little more tactful. 566 00:28:00,040 --> 00:28:03,760 Jo's like a coconut. Like, hard on the outside, 567 00:28:03,800 --> 00:28:05,800 hard as nails... 568 00:28:07,920 --> 00:28:10,760 but soft and sweet in the middle. 569 00:28:10,800 --> 00:28:13,200 Aw! Oh, yes, well played Mike. 570 00:28:13,240 --> 00:28:16,320 I mean I wasn't going down the hairy route, I was going down, 571 00:28:16,360 --> 00:28:19,960 I was going down like the hard, and soft in the middle. Rather than hairy. 572 00:28:20,000 --> 00:28:22,120 Just when it was going so well. 573 00:28:22,160 --> 00:28:23,600 God. 574 00:28:23,640 --> 00:28:26,960 We haven't figured out what Jo's all about. Like, let's see tomorrow. 575 00:28:27,000 --> 00:28:29,280 I think Ganga is a jackfruit, 576 00:28:29,320 --> 00:28:32,440 particularly on the outside, soft-centred, sweet. 577 00:28:32,480 --> 00:28:35,280 I let him go for this one. Well, that's a relief. 578 00:28:35,320 --> 00:28:38,200 So I'm pretty outside? You look pretty. 579 00:28:38,240 --> 00:28:40,800 I look pretty. You can be like, you know... 580 00:28:40,840 --> 00:28:44,920 That's not helping. OK, let's change that. Shaved jackfruit. 581 00:28:44,960 --> 00:28:47,920 No you lost it now, you already said that, so you can't change it. 582 00:28:47,960 --> 00:28:50,960 How about a plantain? Which Saju prepares for the pud. 583 00:28:51,000 --> 00:28:54,040 How long they are going to be ready? As long as it takes. 584 00:28:54,080 --> 00:28:56,080 Oh, ho. Who's prickly now? 585 00:28:56,120 --> 00:29:00,280 Into the syrup goes the plantain, before a quick taste, and... 586 00:29:00,320 --> 00:29:02,360 That is Heaven, actually. 587 00:29:02,400 --> 00:29:05,400 Good. Finally it's topped with palm sugar and torched. 588 00:29:06,480 --> 00:29:08,880 Good, Saju, good. Don't fall into the pot. 589 00:29:08,920 --> 00:29:10,920 Yes. Be careful. 590 00:29:10,960 --> 00:29:14,040 Here it is - Golden plantain with vanilla ice-cream. 591 00:29:16,560 --> 00:29:18,560 Thank you very much. 592 00:29:23,080 --> 00:29:25,080 How is it, guys? 593 00:29:25,120 --> 00:29:28,920 I think it's a bit of a mix between bananas and custard, and a banana fritter. 594 00:29:28,960 --> 00:29:31,120 I wasn't overly keen on the plantain. 595 00:29:31,160 --> 00:29:34,520 It was a bit tasteless. I would have loved that dessert with banana. 596 00:29:34,560 --> 00:29:36,560 Plantain got everything. 597 00:29:36,600 --> 00:29:40,600 It's got the fibre, so it will be, you know, like crunchy, and to cook, 598 00:29:40,640 --> 00:29:44,160 it goes through the pounding of the cooking process. 599 00:29:44,200 --> 00:29:47,960 If you don't want to use plantain, use jackfruit. 600 00:29:48,000 --> 00:29:49,920 Really? 601 00:29:49,960 --> 00:29:52,600 I thought it was quite heavy to finish off the meal. 602 00:29:55,160 --> 00:29:57,800 Yeah, maybe. It's a bit too much stodge. 603 00:29:57,840 --> 00:29:59,840 Time for some scores. 604 00:29:59,880 --> 00:30:01,640 20. 605 00:30:01,680 --> 00:30:04,080 I like her positivity. That's why she likes me. 606 00:30:04,120 --> 00:30:06,440 Always aim for the best. Yeah, she aims for me. 607 00:30:06,480 --> 00:30:09,040 Elements could have been better. 608 00:30:09,080 --> 00:30:12,600 Probably expected a little bit more from Saju. 609 00:30:12,640 --> 00:30:16,240 And on that basis, we have scored... 610 00:30:16,280 --> 00:30:18,200 14. 611 00:30:18,240 --> 00:30:22,600 The food was fab. The only criticism - maybe the cassava 612 00:30:22,640 --> 00:30:25,720 was a little bit bland and a bit stodgy. 613 00:30:25,760 --> 00:30:29,600 And for me the plantain was a little bit tasteless, and that's why... 614 00:30:29,640 --> 00:30:33,080 Yeah, all in all I think it was a good night, so we're going to score... 615 00:30:33,120 --> 00:30:34,600 16. 616 00:30:34,640 --> 00:30:36,640 And with that, Amma's Canteen scored 617 00:30:36,680 --> 00:30:39,480 a very respectable 30 points, putting them second. 618 00:30:43,360 --> 00:30:45,840 It's the final day, and Mike and Jo are feeling confident 619 00:30:45,880 --> 00:30:48,240 about welcoming the competition to the Waterside. 620 00:30:48,280 --> 00:30:50,560 We're not fazed whatsoever. 621 00:30:50,600 --> 00:30:52,760 Everything we've got here and we've worked so hard on 622 00:30:52,800 --> 00:30:54,800 is just going to shine through tonight. 623 00:30:54,840 --> 00:30:57,080 Mike and Jo are our competition tonight. 624 00:30:57,120 --> 00:30:59,840 Yeah, I kind of take that as well. 625 00:30:59,880 --> 00:31:02,760 Mike and Jo, we will be watching you. 626 00:31:03,440 --> 00:31:06,520 And someone else who will be watching is head chef Gary. 627 00:31:06,560 --> 00:31:08,960 Morning, Chef. Morning, Gary. You OK? 628 00:31:09,000 --> 00:31:11,480 Morning. I think so, yeah. Confident? Yeah, yeah. 629 00:31:11,520 --> 00:31:13,520 They are going to pull all the stops out. 630 00:31:13,560 --> 00:31:15,560 That's what I think, like, you know. 631 00:31:15,600 --> 00:31:17,600 It's going to be really, they're trying... 632 00:31:17,640 --> 00:31:20,280 They will showcase something extraordinary on the plate. 633 00:31:20,320 --> 00:31:23,120 Well, their first extraordinary offering is a starter of... 634 00:31:27,080 --> 00:31:30,160 Easy dish, easy... Easy and quite simple dish. 635 00:31:30,200 --> 00:31:34,480 Chicken nuggets with some salt and pepper in it. McDonalds. 636 00:31:34,520 --> 00:31:36,040 No. 637 00:31:36,080 --> 00:31:38,080 Mike begins by chopping the chicken, 638 00:31:38,120 --> 00:31:40,120 and Jo gets creative with the garnish. 639 00:31:40,160 --> 00:31:42,560 Pretty. On goes seasoning. 640 00:31:42,600 --> 00:31:47,280 We've got Gary's secret recipe, with his salt and pepper seasoning mix. 641 00:31:47,320 --> 00:31:50,600 Can't tell you what goes in that. Trade secret. 642 00:31:50,640 --> 00:31:53,960 Understood, but I'm guessing it involves salt and pepper for a kick off. 643 00:31:54,000 --> 00:31:56,280 With the mysterious rub applied, 644 00:31:56,320 --> 00:31:59,280 the chicken will be coated and deep fried tonight. 645 00:31:59,320 --> 00:32:04,040 So it's on to the main... 646 00:32:07,440 --> 00:32:09,440 This is me, this dish, isn't it? Absolutely. 647 00:32:09,480 --> 00:32:13,080 Yeah, so, Mike, it had better be good. 648 00:32:14,360 --> 00:32:18,120 Saju always cooks, and he cooks really well, so I need to be comparing this. 649 00:32:18,160 --> 00:32:21,280 The pork belly should be very soft everywhere, 650 00:32:21,320 --> 00:32:24,600 and very crispy crackling-ike skin on the top. 651 00:32:24,640 --> 00:32:27,360 Right, Mike, let's get tackling that crackling. 652 00:32:27,400 --> 00:32:29,720 The key to a good crackling, plenty of salt. 653 00:32:29,760 --> 00:32:32,160 It dries it out, gives it a real crisp finish. 654 00:32:32,200 --> 00:32:34,200 It's got to have that crackling. 655 00:32:34,240 --> 00:32:37,120 If there's no crackling, it's not the dish, is it? 656 00:32:37,160 --> 00:32:39,160 Out the water. Out the water. 657 00:32:39,200 --> 00:32:42,120 Pressure's on. Once weighted down, it's into the oven. 658 00:32:42,160 --> 00:32:45,200 The rest of the meat is covered in stock and left to cook, 659 00:32:45,240 --> 00:32:48,680 so Mike moves on to the fondant potatoes. 660 00:32:48,720 --> 00:32:52,160 They're going to get one each on the plate, and then we've done 661 00:32:52,200 --> 00:32:54,680 an extra one there just in case anyone's hungry. 662 00:32:54,720 --> 00:32:57,280 Or we drop one. Which is more likely. 663 00:32:57,320 --> 00:32:59,880 A quick fry and go on herbs. 664 00:32:59,920 --> 00:33:02,760 The rosemary and thyme just give that extra little kick. 665 00:33:02,800 --> 00:33:04,800 Followed by stock. 666 00:33:04,840 --> 00:33:06,840 Oh, that smell, amazing. 667 00:33:06,880 --> 00:33:09,000 I wonder if it's going to be buttery, 668 00:33:09,040 --> 00:33:11,160 buttery, loads of butter in there, 669 00:33:11,200 --> 00:33:13,720 because with mine it was full buttery, wasn't it? 670 00:33:13,760 --> 00:33:16,000 I'm not sure it's (IN YORKSHIRE ACCENT) full buttery, 671 00:33:16,040 --> 00:33:18,480 but a bit of butter's added, and the fondants go in to bake. 672 00:33:18,520 --> 00:33:20,520 How's that pork getting on? 673 00:33:20,560 --> 00:33:22,080 Oh. 674 00:33:22,120 --> 00:33:24,120 Wow, looking good. 675 00:33:24,160 --> 00:33:26,840 Happy days. Next they make the apple bonbons, 676 00:33:26,880 --> 00:33:30,160 by dipping apple balls in flour, egg and panko breadcrumbs. 677 00:33:30,200 --> 00:33:33,200 Right come on, guys, stop milking it. 678 00:33:33,240 --> 00:33:35,520 These are panko, now they're done. 679 00:33:35,560 --> 00:33:39,240 Finally Mike braises the cabbage, and makes an accompanying cider sauce. 680 00:33:39,280 --> 00:33:41,280 On to pud... 681 00:33:44,480 --> 00:33:46,680 If I was to have a dessert, it would be cheesecake. 682 00:33:46,720 --> 00:33:48,920 I change the cheesecake every week, 683 00:33:48,960 --> 00:33:52,400 they're all different flavours, so this had better be on the bar. 684 00:33:53,160 --> 00:33:58,280 Mike has made three in the last week to make sure he does it completely right. Been practising. 685 00:33:58,320 --> 00:34:01,600 Mike begins by whipping mascarpone and creme fraiche with sugar, 686 00:34:01,640 --> 00:34:04,000 while Jo blitzes biscuits for the base. 687 00:34:04,040 --> 00:34:06,640 Use the back of the spoon there, press down. 688 00:34:06,680 --> 00:34:09,440 Next, creme de menthe is poured into the cheese mixture. 689 00:34:09,480 --> 00:34:11,480 That smells amazing. 690 00:34:11,520 --> 00:34:14,160 In goes a dash of vanilla followed by broken chocolates. 691 00:34:14,200 --> 00:34:16,200 Oh, what's this? 692 00:34:16,240 --> 00:34:20,560 You have to do this, shimmy shimmy, and it slides down your head. 693 00:34:20,600 --> 00:34:21,800 Oh! 694 00:34:21,840 --> 00:34:24,600 Oh, you've had a shocker there, Mike, not even close. 695 00:34:24,640 --> 00:34:27,000 On goes the topping. 696 00:34:27,040 --> 00:34:29,280 That can go in the fridge. Where it will set. 697 00:34:29,320 --> 00:34:31,480 Finally they whip up a chocolate ganache. 698 00:34:31,520 --> 00:34:34,120 The chocolate mint is just a classic combination, 699 00:34:34,160 --> 00:34:37,560 and in a cheesecake it just...yeah, really works. 700 00:34:37,600 --> 00:34:40,240 I'm not looking forward to it, because mint and... 701 00:34:40,280 --> 00:34:42,680 She don't like mint and dark chocolate. 702 00:34:42,720 --> 00:34:45,080 I don't like mint in my desserts. 703 00:34:45,120 --> 00:34:46,280 Ah. 704 00:34:46,320 --> 00:34:49,080 All finished. Let's go smash this. Yes, chef. 705 00:34:49,120 --> 00:34:52,400 First to sample the Waterside's ambience are Saju and Ganga. 706 00:34:52,440 --> 00:34:54,640 Hi! 707 00:34:54,680 --> 00:34:56,680 ALL GREET EACH OTHER 708 00:34:58,240 --> 00:35:02,080 It's a really amazing, good-looking place, like, loads, like... 709 00:35:02,120 --> 00:35:04,120 Yeah, it feels like a wow. Wow factor. 710 00:35:04,160 --> 00:35:08,400 What is this drink, sir? So it's a lychee sour, one of our special cocktails. 711 00:35:08,440 --> 00:35:10,440 It tastes really good, it's really nice. 712 00:35:10,480 --> 00:35:12,480 Not too many of them for you tonight though, 713 00:35:12,520 --> 00:35:14,920 Saju, them dance moves again. 714 00:35:16,200 --> 00:35:18,200 Tonight, I can have... 715 00:35:18,240 --> 00:35:21,480 And strutting their stuff, here come current leaders David and Rachael. 716 00:35:21,520 --> 00:35:23,560 Hi. 717 00:35:23,600 --> 00:35:26,120 Have you had a good day? She only threatened me a few times. 718 00:35:27,760 --> 00:35:30,160 The knives have been out in the kitchen. 719 00:35:30,200 --> 00:35:32,720 Just a dangerous work space. Did you threaten Jo? 720 00:35:32,760 --> 00:35:34,840 I wouldn't dream of it. 721 00:35:34,880 --> 00:35:37,120 I'm not nervous. We've got this in the bag, haven't we? 722 00:35:37,160 --> 00:35:39,640 We've got it. Shall we do this? Great food, great service. 723 00:35:39,680 --> 00:35:41,680 Shall we do this, chef? Oh, we missed. 724 00:35:41,720 --> 00:35:42,960 Slick. 725 00:35:43,000 --> 00:35:46,480 Here's to a great night, last night of the week. Yeah, excited. 726 00:35:46,520 --> 00:35:48,520 ALL: Cheers. 727 00:35:48,560 --> 00:35:51,280 Coming up, a divisive dessert. 728 00:35:51,320 --> 00:35:53,480 Mint is not my kind of dessert. 729 00:35:53,520 --> 00:35:55,520 It's disaster for us, personally. 730 00:35:55,560 --> 00:35:57,560 And someone bags the big bucks. 731 00:36:07,120 --> 00:36:11,040 It's the final night in Manchester, and Jo and Mike from the Waterside 732 00:36:11,080 --> 00:36:13,440 are hoping their best-selling dishes 733 00:36:13,480 --> 00:36:15,840 will see them pocket the £1,000 prize. 734 00:36:17,160 --> 00:36:19,280 While they get the starter going, 735 00:36:19,320 --> 00:36:21,600 the rest of the gang take in the surroundings. 736 00:36:21,640 --> 00:36:25,040 I think Jo is the lady behind this. I think she's the one. 737 00:36:25,080 --> 00:36:27,080 What do you reckon? Yeah, yeah. 738 00:36:27,120 --> 00:36:30,000 We knew Jo was going to have something special. 739 00:36:30,040 --> 00:36:33,280 And she's working her magic on the salad too. 740 00:36:33,320 --> 00:36:37,240 Stop, stop, put it away. You're dressing the salad way too early. 741 00:36:37,280 --> 00:36:39,720 Wait till the chicken's plated, or it's going to be wilted. 742 00:36:39,760 --> 00:36:41,760 Oh, it's going to be a long night. 743 00:36:41,800 --> 00:36:43,800 Deep breaths, Gary. 744 00:36:43,840 --> 00:36:45,840 Mike deep-fries his battered chicken... 745 00:36:45,880 --> 00:36:47,960 You might have to clean your fryer tonight. 746 00:36:48,000 --> 00:36:50,320 ..before tossing in the secret salt and pepper mix. 747 00:36:53,320 --> 00:36:55,320 I think it looks all right. 748 00:36:55,360 --> 00:37:00,160 Et voila... Salt and pepper chicken bites with a hoisin and plum sauce. 749 00:37:00,200 --> 00:37:02,880 Oh, wow. Tuck in, guys. 750 00:37:02,920 --> 00:37:04,920 Smells amazing. Enjoy. 751 00:37:04,960 --> 00:37:07,280 Looks amazing, yeah. Just going for it. 752 00:37:13,640 --> 00:37:16,800 So, what's the dipping sauce then, Mike? 753 00:37:16,840 --> 00:37:19,720 The sauce is our signature, like, hoisin and plum sauce. 754 00:37:19,760 --> 00:37:21,760 Great flavour there, Mike. 755 00:37:21,800 --> 00:37:24,400 I think I was being a bit polite, but the flavour, 756 00:37:24,440 --> 00:37:26,840 I was getting more from the actual garnish, 757 00:37:26,880 --> 00:37:29,560 so I had to put some of the spring onion 758 00:37:29,600 --> 00:37:32,960 and the chilli onto the chicken to enhance it a bit more. 759 00:37:33,000 --> 00:37:35,320 It just lacked the kick for me. 760 00:37:35,360 --> 00:37:37,960 You know the best thing about the whole dish is I love the sauce. 761 00:37:38,000 --> 00:37:40,320 And it goes really well with the whole dish. 762 00:37:40,360 --> 00:37:44,280 The starter was good. There's no wow factor to it. 763 00:37:44,320 --> 00:37:49,560 They were fab, exactly how we'd send it every other table, 764 00:37:49,600 --> 00:37:53,520 every one that goes out, and without a doubt it's our best-seller. 765 00:37:53,560 --> 00:37:55,560 Oh, God, yeah, it's just a winner for us. 766 00:37:55,600 --> 00:37:58,440 Back with the group, Saju has a question. 767 00:37:58,480 --> 00:38:00,520 We are intrigued to find more about you, like, 768 00:38:00,560 --> 00:38:02,560 you are a mystic person, you know. 769 00:38:02,600 --> 00:38:06,200 Mystery Jo, Mystery Jo. 770 00:38:06,240 --> 00:38:08,720 I'm not very mystery, really, so, yeah, 771 00:38:08,760 --> 00:38:11,240 started the restaurant 23 years ago. 772 00:38:11,280 --> 00:38:14,360 My business partner was my mum. We love the decor. 773 00:38:14,400 --> 00:38:17,920 What stands out, the corrugated roof in the bar. 774 00:38:17,960 --> 00:38:22,080 Three days of my life are in that ceiling. It's... Honestly... 775 00:38:22,120 --> 00:38:24,240 Stop being dramatic. No, honestly, three full days 776 00:38:24,280 --> 00:38:27,200 of my life looking up, on my own, trying to do it. 777 00:38:27,240 --> 00:38:29,720 I first saw that idea, which you've probably seen it as well 778 00:38:29,760 --> 00:38:32,360 in Barbados, we bought it from a farm. 779 00:38:32,400 --> 00:38:34,400 So you didn't pinch it from any farm, then? 780 00:38:34,440 --> 00:38:37,400 Well, we did a little bit. So you heard? 781 00:38:37,440 --> 00:38:39,880 It was up in Rochdale. 782 00:38:39,920 --> 00:38:43,840 I wondered why the cows were wet. 783 00:38:43,880 --> 00:38:46,880 Poor Mike, he's been on the roof for months. 784 00:38:46,920 --> 00:38:50,160 I bet he's got arm ache or back ache, or you know, neck ache. 785 00:38:50,200 --> 00:38:53,400 He'll have pork belly ache if he doesn't nail this main. 786 00:38:53,440 --> 00:38:55,440 The meat goes in to fry. 787 00:38:55,480 --> 00:38:57,760 Just a real good stir on the top of the pork. 788 00:38:57,800 --> 00:38:59,960 It's cooked in stock, 789 00:39:00,000 --> 00:39:02,280 reunited with the crackling, and with the extras added, 790 00:39:02,320 --> 00:39:04,320 it's ready... 791 00:39:04,360 --> 00:39:06,360 Pork belly with fondant potatoes, 792 00:39:06,400 --> 00:39:09,040 panko apple bonbons and braised red cabbage. 793 00:39:09,080 --> 00:39:11,880 Thank you. Thank you, Lydia. 794 00:39:13,120 --> 00:39:15,600 Tuck in, everyone. Enjoy. Yeah, enjoy. 795 00:39:21,640 --> 00:39:26,320 Very crispy, salty. The crackling is the best bit for me. 796 00:39:26,360 --> 00:39:28,360 My crackling's a little bit overcooked. 797 00:39:28,400 --> 00:39:33,720 Probably the only piece that could have gone out wrongly, probably did to David. 798 00:39:33,760 --> 00:39:36,800 How long did you cook the belly pork for, then, Mike? 799 00:39:36,840 --> 00:39:40,040 The belly pork was in for about two hours, two and a half hours. 800 00:39:40,080 --> 00:39:42,920 I would have kept the crackling on the top, 801 00:39:42,960 --> 00:39:45,160 I would have pressed it down, 802 00:39:45,200 --> 00:39:49,040 then in a pan I invert it, and make the crackling. 803 00:39:49,080 --> 00:39:51,080 It will come with the pork. 804 00:39:51,120 --> 00:39:53,760 The questions came thick and fast about the food tonight. 805 00:39:53,800 --> 00:39:56,520 Typical chef. Two chefs. Trying to pick it apart, I think. 806 00:39:56,560 --> 00:39:58,960 60 years of experience in two chefs. Yeah. 807 00:39:59,000 --> 00:40:02,800 Compared to my pork belly, it just wasn't in the same league, no. 808 00:40:02,840 --> 00:40:05,040 I was quite disappointed with it, to be honest. 809 00:40:05,080 --> 00:40:08,160 I definitely think Saju's belly pork is much more better than... 810 00:40:08,200 --> 00:40:11,560 She was served by the best, so she can't like the rest. 811 00:40:11,600 --> 00:40:13,680 Oh, dear, come on, Ganga, change the subject. 812 00:40:13,720 --> 00:40:17,360 Do you guys have any embarrassing stories which has happened in the restaurant? 813 00:40:17,400 --> 00:40:19,960 There's a few, but the one that I love about Mike was 814 00:40:20,000 --> 00:40:23,560 the time that I've clocked that he's seen this girl, 815 00:40:23,600 --> 00:40:25,920 and he's got a bit of a thing for this girl, 816 00:40:25,960 --> 00:40:28,080 so he's saying, "Hi, are you OK? 817 00:40:28,120 --> 00:40:30,320 Do you want to go through to the bar, I'll be with you 818 00:40:30,360 --> 00:40:32,520 in five minutes, and I'll get you to a table." 819 00:40:32,560 --> 00:40:35,720 He starts walking backwards, he turns round, falls over a stool... 820 00:40:37,840 --> 00:40:41,480 In front of the whole restaurant. She's not come back since. 821 00:40:41,520 --> 00:40:44,000 Thanks again for reminding not just me, 822 00:40:44,040 --> 00:40:46,760 but telling everyone about all my embarrassing stories. 823 00:40:46,800 --> 00:40:48,800 You're welcome. 824 00:40:48,840 --> 00:40:52,280 So, just dessert to go, and it needs to be a belter. 825 00:40:52,320 --> 00:40:55,440 With the cheesecake set, Jo pours the Irish cream liqueur. 826 00:40:55,480 --> 00:40:57,960 Would you portion this now or just cut a slice out of it? 827 00:40:58,000 --> 00:41:01,280 I'd put your finger on the plate... 828 00:41:01,320 --> 00:41:03,320 No, the sauce on the plate. 829 00:41:03,360 --> 00:41:05,920 You definitely don't put your finger on the plate. 830 00:41:05,960 --> 00:41:08,880 You said put your finger on the plate. What's that supposed to achieve? 831 00:41:08,920 --> 00:41:10,920 Everything plated, it's ready. 832 00:41:10,960 --> 00:41:14,560 Mint and dark chocolate cheesecake with a shot of Irish cream liqueur. 833 00:41:15,400 --> 00:41:17,400 Thank you. 834 00:41:22,600 --> 00:41:28,200 Mint is not something I would want in my dark chocolate. Not my kind of dessert. 835 00:41:28,240 --> 00:41:30,840 That's the only reason, not because you've chosen it. 836 00:41:30,880 --> 00:41:33,160 It's disaster for us personally. 837 00:41:33,200 --> 00:41:35,680 I like mint but I don't like mint and chocolate. 838 00:41:35,720 --> 00:41:38,760 I like both of them separate. I like mint in biryani. 839 00:41:38,800 --> 00:41:41,680 For me, it's a bit too cloggy. 840 00:41:41,720 --> 00:41:43,800 Really? 841 00:41:43,840 --> 00:41:45,960 It's not as light as it could be. 842 00:41:46,000 --> 00:41:48,840 I think there was too much gelatine in it. 843 00:41:48,880 --> 00:41:54,240 Maybe it was a little bit more gelatine in it than his. 844 00:41:54,280 --> 00:41:56,720 Who's to say that that's right and that's wrong? 845 00:41:56,760 --> 00:41:59,240 It is a very, very fine line with something like that. 846 00:41:59,280 --> 00:42:03,000 I think Rachael and David are really out to get it now. Quite competitive tonight. 847 00:42:04,160 --> 00:42:09,640 To play out the evening, it's resident Waterside warbler, Tony. 848 00:42:09,680 --> 00:42:11,680 # Twist and shout... 849 00:42:11,720 --> 00:42:13,800 The atmosphere tonight was really good. 850 00:42:13,840 --> 00:42:15,960 It's cracking, more than the crackling. 851 00:42:16,000 --> 00:42:19,400 # You twist so fine... # Twist so fine! 852 00:42:19,440 --> 00:42:21,760 The music at the end of the night, I think it was a bit of fun 853 00:42:21,800 --> 00:42:24,960 and getting us all into a relaxed mode. Yeah, really nice. 854 00:42:25,000 --> 00:42:27,040 It's been stressful, hasn't it? 855 00:42:29,880 --> 00:42:32,720 I think live music in any venue just adds to it, 856 00:42:32,760 --> 00:42:35,160 where you've got a bar that looks as amazing as ours, 857 00:42:35,200 --> 00:42:37,360 you put live music in, you're going to have a good time. 858 00:42:37,400 --> 00:42:39,440 It's a win-win, isn't it? 859 00:42:39,480 --> 00:42:41,040 # Ah... 860 00:42:41,080 --> 00:42:44,400 The singing was really good, like the "ahhh" bit. 861 00:42:44,440 --> 00:42:46,440 # Ah.... # 862 00:42:46,480 --> 00:42:48,480 ALL CHEER 863 00:42:50,360 --> 00:42:52,600 Right, who's going to be a grand better off? 864 00:42:52,640 --> 00:42:55,760 Tonight, great host, great venue. 865 00:42:55,800 --> 00:42:57,800 The food is not for us. 866 00:42:57,840 --> 00:43:01,480 Little bit things which we didn't like, but we give the score of... 867 00:43:01,520 --> 00:43:03,080 15. 868 00:43:03,120 --> 00:43:04,880 Wey! 869 00:43:04,920 --> 00:43:07,560 Mike and Jo need 19 from David and Rachael 870 00:43:07,600 --> 00:43:11,840 for a share of victory, or 15 to avoid coming outright last. 871 00:43:11,880 --> 00:43:16,320 Tonight the chicken didn't have enough salt and pepper seasoning on it, 872 00:43:16,360 --> 00:43:20,720 the main course of belly pork wasn't cooked enough for us, 873 00:43:20,760 --> 00:43:24,160 and the cheesecake was quite gelatinous 874 00:43:24,200 --> 00:43:26,680 and was more mousse-y, 875 00:43:26,720 --> 00:43:30,080 so for that reason we are scoring Mike and Jo... 876 00:43:30,120 --> 00:43:33,640 Hold it. As hosts, it's Mike and Jo's job to reveal the winners. 877 00:43:33,680 --> 00:43:37,080 ALL CHEER 878 00:43:38,920 --> 00:43:42,000 Moment of truth, everyone. ALL GASP 879 00:43:42,040 --> 00:43:44,360 All right, let's see who it is. 880 00:43:44,400 --> 00:43:46,400 Good luck, everybody. Good luck. 881 00:43:46,440 --> 00:43:51,160 In third place, we have Jo and Mike from the Waterside. 882 00:43:51,200 --> 00:43:53,800 David and Rachael scored Mike and Jo 12. 883 00:43:56,560 --> 00:44:02,240 In second place, Amma's Canteen, Saju and Ganga. Well done. 884 00:44:05,920 --> 00:44:10,280 Which means in first place we've got David and Rachael at the Gallows. 885 00:44:10,320 --> 00:44:12,320 CHEERING 886 00:44:12,800 --> 00:44:15,560 See you later, guys, enjoy your taxi ride home. 887 00:44:15,600 --> 00:44:20,720 So what won it for us, dear? My food, obviously, Rach, come on. 888 00:44:20,760 --> 00:44:23,720 Excuse me! What about my hosting? 889 00:44:23,760 --> 00:44:27,520 Yeah, I'll give you that one. Hostess with the mostest. Cheers. 890 00:44:27,560 --> 00:44:30,080 ALL: Cheers. 891 00:44:30,120 --> 00:44:32,960 Thank you, Jo, for tonight. I still think it was a fix. 892 00:44:33,000 --> 00:44:35,000 I second that. 893 00:44:35,040 --> 00:44:37,040 SHOUTS COMMENT 894 00:44:39,080 --> 00:44:41,960 We've had an amazing experience, it's just been fabulous. 895 00:44:42,000 --> 00:44:46,680 Absolute ball, like, a great few days. I mean definitely a fix. 896 00:44:46,720 --> 00:44:49,080 Robbed. 897 00:44:49,120 --> 00:44:52,440 We would love to do this again, and we have made great friends. 898 00:44:52,480 --> 00:44:55,120 And we love it. Bring it on, baby. 899 00:44:55,160 --> 00:44:59,840 # Whoa, I'm going to Barbados 900 00:44:59,880 --> 00:45:01,880 # Whoa 901 00:45:01,920 --> 00:45:03,920 # Back to the palm trees 902 00:45:04,680 --> 00:45:07,680 # I'm going to see my girlfriend 903 00:45:09,120 --> 00:45:12,960 # Whoa, in the sunny Caribbean sea 904 00:45:13,000 --> 00:45:17,080 # Whoa, I'm going to Barbados 905 00:45:18,080 --> 00:45:19,480 # Whoa... # 906 00:45:19,520 --> 00:45:21,520 Subtitles by Red Bee Media