1 00:00:02,000 --> 00:00:03,120 FIRE ALARM RINGS 2 00:00:03,160 --> 00:00:05,440 Take three restaurants... Cheers. Cheers, guys. 3 00:00:05,480 --> 00:00:07,920 ..eager to show off their foodie fare. 4 00:00:07,960 --> 00:00:09,080 Lovely. 5 00:00:09,120 --> 00:00:10,480 Throw in a three-course meal... 6 00:00:10,520 --> 00:00:12,000 Service! 7 00:00:12,040 --> 00:00:14,440 ..and get them to score in secret. 8 00:00:14,480 --> 00:00:15,880 Let's do this. 9 00:00:15,920 --> 00:00:19,040 On today's show, a crafty cook... 10 00:00:19,080 --> 00:00:22,960 I was wrong, I thought it was going to be the other way round. 11 00:00:23,000 --> 00:00:27,120 They thought the fat bloke was the chef here and the thin one was the boss. 12 00:00:27,160 --> 00:00:29,120 ..and controversial customer service... 13 00:00:29,160 --> 00:00:31,600 If you are rude to me, 14 00:00:31,640 --> 00:00:34,520 I'm better at being rude than you are. 15 00:00:34,560 --> 00:00:36,760 CHEERING 16 00:00:36,800 --> 00:00:40,000 ..As they compete for a grand in cold, hard cash. 17 00:00:42,080 --> 00:00:43,280 Oh! 18 00:00:49,920 --> 00:00:51,800 This week's professionals competition 19 00:00:51,840 --> 00:00:53,920 is in and around Bristol, 20 00:00:53,960 --> 00:00:56,240 home to over 1,000 places to wine, 21 00:00:56,280 --> 00:00:58,800 dine and have a "gert-lush time". 22 00:00:58,840 --> 00:01:01,040 And one pair of foodie fanatics 23 00:01:01,080 --> 00:01:03,880 hoping to deliver some banging Bristolian bites 24 00:01:03,920 --> 00:01:05,920 are head chef Sebastian 25 00:01:05,960 --> 00:01:09,360 and general manager Alex from The Cloak & Dagger. 26 00:01:09,400 --> 00:01:12,640 The food that we serve here is good food. It's not posh. 27 00:01:12,680 --> 00:01:14,280 Looks quite posh to me. 28 00:01:14,320 --> 00:01:16,560 Even though a lot of people would say it's posh food, 29 00:01:16,600 --> 00:01:17,880 I don't like that terminology. 30 00:01:17,920 --> 00:01:19,360 Oh, I do beg your pardon. 31 00:01:19,400 --> 00:01:22,480 I worked in fine-dining restaurants. 32 00:01:22,520 --> 00:01:23,880 The highest level that I worked in 33 00:01:23,920 --> 00:01:25,760 was a three Michelin-star restaurant. 34 00:01:25,800 --> 00:01:27,960 Come on, that's definitely a bit posh. 35 00:01:29,480 --> 00:01:30,760 But Sebastian isn't afraid 36 00:01:30,800 --> 00:01:33,760 to get his hands dirty when it comes to ingredients. 37 00:01:33,800 --> 00:01:35,680 Smell that, mate. 38 00:01:35,720 --> 00:01:38,880 I'm really passionate about sustainability, 39 00:01:38,920 --> 00:01:41,240 ethicality of where your food comes from. 40 00:01:41,280 --> 00:01:42,800 The nettles that we're looking for, 41 00:01:42,840 --> 00:01:45,640 like these ones round here, they're quite young. 42 00:01:45,680 --> 00:01:48,360 We can fall out during services 43 00:01:48,400 --> 00:01:50,600 but we always hug and make up at the end of the day, yeah, 44 00:01:50,640 --> 00:01:53,600 because, yeah, you can't go to bed angry, darling. No. 45 00:01:53,640 --> 00:01:54,840 Wise words. 46 00:01:54,880 --> 00:01:57,200 So what's the plan today? 47 00:01:57,240 --> 00:02:01,000 Tonight we aim to showcase our mentality of sustainability, 48 00:02:01,040 --> 00:02:02,840 whilst bringing good food to the masses, 49 00:02:02,880 --> 00:02:05,800 and promising that we can give you one of the best evenings in Bristol. 50 00:02:05,840 --> 00:02:07,040 That is a bold statement. 51 00:02:08,000 --> 00:02:09,680 Up first is the starter, 52 00:02:09,720 --> 00:02:11,560 a selection of small plates. 53 00:02:21,440 --> 00:02:24,920 Oh. OK. That looks nice, doesn't it? So it all comes together, does it? 54 00:02:24,960 --> 00:02:26,960 Yup. Blinkin' Nora, that's good. 55 00:02:27,000 --> 00:02:28,360 Isn't it? 56 00:02:28,400 --> 00:02:29,880 Meet our next professionals - 57 00:02:29,920 --> 00:02:33,400 owner and front of house manager Rich and chef Kim 58 00:02:33,440 --> 00:02:36,320 from countryside pub, The Boar's Head. 59 00:02:36,360 --> 00:02:40,480 The food we serve is typically British country food. 60 00:02:40,520 --> 00:02:43,000 I don't mean to sound big-headed but our food is good 61 00:02:43,040 --> 00:02:45,960 and we've got one lady, she comes three hours just for our liver. 62 00:02:46,000 --> 00:02:47,280 That is some liver. 63 00:02:47,320 --> 00:02:48,720 Table six please. 64 00:02:48,760 --> 00:02:50,160 And the prawn? Yes, please. 65 00:02:50,200 --> 00:02:51,760 OK, thank you. 66 00:02:51,800 --> 00:02:54,840 Our working relationship, it works really well. 67 00:02:54,880 --> 00:02:56,480 Are they ready, Kim? No they're not. 68 00:02:56,520 --> 00:02:58,320 Can you just hang fire a minute please? 69 00:02:58,360 --> 00:03:02,120 We've got no qualms in speaking our minds really, have we? No. 70 00:03:02,160 --> 00:03:03,480 Can we have parsley on here? 71 00:03:03,520 --> 00:03:04,600 No, no, no, no, no! 72 00:03:04,640 --> 00:03:06,320 Can you please wait for the bell? 73 00:03:06,360 --> 00:03:08,320 I'd wait for the bell, if I were you, Rich. 74 00:03:09,920 --> 00:03:11,880 Back at The Cloak & Dagger, for one day only, 75 00:03:11,920 --> 00:03:15,160 Alex is putting his bartending skills to use in the kitchen. 76 00:03:16,240 --> 00:03:19,040 First job, an emulsion for the croquettes. 77 00:03:19,080 --> 00:03:21,800 Just shake the garlic up in your cocktail shaker 78 00:03:21,840 --> 00:03:24,920 and that will hopefully peel the garlic 79 00:03:24,960 --> 00:03:26,840 and I won't look like an absolute idiot. 80 00:03:26,880 --> 00:03:29,440 Talk about transferable skills. 81 00:03:29,480 --> 00:03:32,400 Meanwhile, Sebastian combines chardonnay vinegar, 82 00:03:32,440 --> 00:03:34,640 miso, hot sauce and soy. 83 00:03:35,920 --> 00:03:37,760 Aha. Aha! 84 00:03:37,800 --> 00:03:39,080 Aha. Urgh! 85 00:03:39,120 --> 00:03:40,600 Every so often you are right. 86 00:03:40,640 --> 00:03:41,880 Every so often. 87 00:03:41,920 --> 00:03:44,720 Garlic blitzed into the emulsion, it's done. 88 00:03:44,760 --> 00:03:46,320 How's it taste? 89 00:03:46,360 --> 00:03:47,720 Tastes banging. 90 00:03:47,760 --> 00:03:50,280 It'll be served with deep-fried croquettes later. 91 00:03:51,280 --> 00:03:54,640 It's definitely not easy starters. Not easy starters. It's a lot of work in here. 92 00:03:54,680 --> 00:03:57,000 Meet our final pair of the week, 93 00:03:57,040 --> 00:03:58,760 chef Shamil and his cousin, 94 00:03:58,800 --> 00:04:01,040 operations manager Rodrigo, 95 00:04:01,080 --> 00:04:03,760 who own Sri Lankan restaurant, The Coconut Tree. 96 00:04:05,000 --> 00:04:07,400 Our mission is to try and bring people on a journey 97 00:04:07,440 --> 00:04:10,000 through Sri Lankan street food, banging cocktails. 98 00:04:10,040 --> 00:04:13,680 Most of the recipes are from parents and our grandparents. 99 00:04:13,720 --> 00:04:17,200 But what these boys are really known for is their competitiveness. 100 00:04:18,720 --> 00:04:22,320 Even from cooking to, you know, even playing sport, 101 00:04:22,360 --> 00:04:24,560 we are definitely competitive. 102 00:04:24,600 --> 00:04:25,680 Yes! 103 00:04:25,720 --> 00:04:27,520 We're going to be the fun ones. 104 00:04:27,560 --> 00:04:29,680 Definitely the fun, yeah. 105 00:04:29,720 --> 00:04:31,160 Definitely the winners. 106 00:04:31,200 --> 00:04:32,760 Definitely the winners. 107 00:04:32,800 --> 00:04:34,920 It's tequila time! 108 00:04:34,960 --> 00:04:37,080 Actually it's sushi time. 109 00:04:37,120 --> 00:04:38,720 Not looking forward to the sushi. 110 00:04:38,760 --> 00:04:41,440 That's all right. I'm not a sushi person. I'll have that for myself. 111 00:04:41,480 --> 00:04:43,800 Best not tell Sebastian that, Rich. 112 00:04:44,800 --> 00:04:47,040 First job, cut up the trout. 113 00:04:47,080 --> 00:04:49,560 What do you need me to do, chef? Stand there and look pretty. 114 00:04:49,600 --> 00:04:51,440 Nice work if you can get it. 115 00:04:51,480 --> 00:04:54,880 The trout is rolled with rice and will be sliced up later. 116 00:04:55,960 --> 00:04:59,920 Caramel butter, oh, lovely. You're not going to like that, are you? Lovely. 117 00:04:59,960 --> 00:05:02,080 Top secret caramel butter no less. 118 00:05:02,120 --> 00:05:04,200 It's got quite a good reputation here. 119 00:05:04,240 --> 00:05:06,600 Nobody else makes it but me 120 00:05:06,640 --> 00:05:08,680 so I don't have to give the recipe away. 121 00:05:08,720 --> 00:05:10,520 Go on, I won't tell anyone. 122 00:05:10,560 --> 00:05:12,320 Smell that, guess what's in it? 123 00:05:12,360 --> 00:05:13,960 Salt, caramel, butter? 124 00:05:14,000 --> 00:05:15,560 No. Party pooper. 125 00:05:15,600 --> 00:05:19,040 The secret spread will chill till tonight. 126 00:05:19,080 --> 00:05:20,440 Onto the main. 127 00:05:28,000 --> 00:05:30,600 What's nduja? I've never heard of that. 128 00:05:30,640 --> 00:05:31,760 No. No. 129 00:05:31,800 --> 00:05:33,080 It's got to be a sauce. 130 00:05:33,120 --> 00:05:34,760 It's got to be a sauce, hasn't it? 131 00:05:34,800 --> 00:05:36,960 No, it's a spicy sausage. 132 00:05:38,080 --> 00:05:39,720 So this nduja is from a friend of mine. 133 00:05:39,760 --> 00:05:41,760 He started his own company of charcuteries. 134 00:05:41,800 --> 00:05:46,120 I'd much rather use something made locally rather than flying something in from a different country. 135 00:05:46,160 --> 00:05:48,640 Sebastian makes up the ravioli filling 136 00:05:48,680 --> 00:05:52,840 by adding lemon zest, garlic and toasted nigella seeds to ricotta 137 00:05:52,880 --> 00:05:54,160 and the nduja. 138 00:05:55,200 --> 00:05:57,280 Onto the pasta itself. 139 00:05:57,320 --> 00:05:58,960 Getting the ravioli right, 140 00:05:59,000 --> 00:06:00,800 cooking it to, you know, al dente 141 00:06:00,840 --> 00:06:03,360 is going to be the hard bit. 142 00:06:03,400 --> 00:06:06,000 The filling is piped onto the pasta. 143 00:06:06,040 --> 00:06:09,400 Do you not trust me to do that then? No. That's fair. 144 00:06:09,440 --> 00:06:12,200 Yup, just keep standing there looking pretty, Alex. 145 00:06:12,240 --> 00:06:15,000 The pasta parcels will be cooked tonight and served 146 00:06:15,040 --> 00:06:16,520 with a wild garlic sauce. 147 00:06:17,720 --> 00:06:19,160 On to the short ribs. 148 00:06:19,200 --> 00:06:21,520 Ribs should just fall apart anyway, shouldn't it? Yeah. 149 00:06:21,560 --> 00:06:23,440 It's moist, as long as it's not too dry. Yeah. 150 00:06:23,480 --> 00:06:27,320 So long as that's slowly cooked. Yeah, it'll be all right. Yeah, I'm sure that will be lovely. 151 00:06:27,360 --> 00:06:29,520 The reason I've chosen the short rib is because 152 00:06:29,560 --> 00:06:32,840 it is our best seller and it's an absolute banger. 153 00:06:32,880 --> 00:06:35,280 Flame grilling ribs on your doorstep. 154 00:06:36,840 --> 00:06:38,400 That's certainly a new one on me. 155 00:06:38,440 --> 00:06:40,720 To cook the short rib on the barbecue, to give it 156 00:06:40,760 --> 00:06:42,840 like a nice smoky barbecue sort of flavour. 157 00:06:42,880 --> 00:06:44,680 And there's a lot of smoke. 158 00:06:44,720 --> 00:06:46,520 Adds that Umami-ness. 159 00:06:46,560 --> 00:06:47,680 FIRE ALARM RINGS 160 00:06:47,720 --> 00:06:49,000 Uh-oh! 161 00:06:49,040 --> 00:06:50,960 I knew that would BLEEP happen. 162 00:06:51,000 --> 00:06:52,160 So did I. 163 00:06:53,320 --> 00:06:54,680 Smoking seen to, 164 00:06:54,720 --> 00:06:57,240 the beef is burrowed into a braising liquor 165 00:06:57,280 --> 00:06:59,080 and will slow cook till tonight. 166 00:07:00,120 --> 00:07:02,480 Last to prep, the crispy potato terrine 167 00:07:02,520 --> 00:07:05,720 and Alex has finally been trusted to get back on duty. 168 00:07:05,760 --> 00:07:07,800 This is tedium. 169 00:07:07,840 --> 00:07:11,040 I think I can guess why Sebastian delegated this job. 170 00:07:11,080 --> 00:07:14,280 The spud slices are dipped in butter and stacked, 171 00:07:14,320 --> 00:07:16,040 ready to be baked tonight. 172 00:07:16,080 --> 00:07:18,080 Final course to prep, dessert, 173 00:07:21,360 --> 00:07:23,240 I love chocolate and caramel. 174 00:07:23,280 --> 00:07:25,080 Nice simple dessert, yeah. 175 00:07:25,120 --> 00:07:27,720 And I think after those flavours you would need something 176 00:07:27,760 --> 00:07:31,800 a bit more, I'd say it horribly, but plainer. Yeah. 177 00:07:31,840 --> 00:07:34,080 Why don't you go away and have a coffee? 178 00:07:34,120 --> 00:07:36,640 All right. And I'll do it. 179 00:07:36,680 --> 00:07:38,040 Hang in there, Alex. 180 00:07:38,080 --> 00:07:39,120 HE GULPS 181 00:07:39,160 --> 00:07:42,720 Sebastian whips up a crunchy base for his bar. 182 00:07:44,280 --> 00:07:46,520 Then milk, eggs, chocolate and gelatine 183 00:07:46,560 --> 00:07:47,880 are given a good old whisk. 184 00:07:49,480 --> 00:07:50,640 Oh, he's back. 185 00:07:50,680 --> 00:07:52,480 Hold the bowl. Great. 186 00:07:52,520 --> 00:07:54,000 SEBASTIAN LAUGHS 187 00:07:54,040 --> 00:07:56,960 It's very technical, mate. That is terrific bowl-holding. 188 00:07:57,000 --> 00:07:58,200 The mix is dolloped on 189 00:07:58,240 --> 00:08:00,080 and finished with a miso toffee topping. 190 00:08:00,120 --> 00:08:01,880 It'll chill till tonight. 191 00:08:03,560 --> 00:08:05,680 While the hosts pop off to pretty up, 192 00:08:05,720 --> 00:08:08,000 the guests make some predictions for this evening. 193 00:08:08,040 --> 00:08:10,480 The flavours sounds like 194 00:08:10,520 --> 00:08:12,960 someone who knows what they're doing, isn't it? Yeah. 195 00:08:13,000 --> 00:08:15,640 Have you got a dress? Yeah, I'll have to put a dress on. 196 00:08:15,680 --> 00:08:17,680 Can't wear your jeans along to this one, can you? 197 00:08:17,720 --> 00:08:18,880 I'm sure you could. 198 00:08:18,920 --> 00:08:21,280 It's up to the hospitality gods now. 199 00:08:21,320 --> 00:08:23,600 Well, not exactly, it's up to your guests. 200 00:08:23,640 --> 00:08:25,120 # Putting on the Ritz...# 201 00:08:25,160 --> 00:08:27,080 And the first ones are here - 202 00:08:27,120 --> 00:08:29,160 chef at the Boar's Head, Kim, 203 00:08:29,200 --> 00:08:32,200 and owner Rich, looking very dapper. 204 00:08:32,240 --> 00:08:33,800 Hi, there. Hello. 205 00:08:33,840 --> 00:08:35,080 Hi, there guys. 206 00:08:35,120 --> 00:08:37,680 Nice to meet you. Lovely to meet you. And you. 207 00:08:37,720 --> 00:08:39,120 Welcome to the Cloak & Dagger. 208 00:08:39,160 --> 00:08:41,160 Seb. Hello, there, Kim. Kim, nice to meet you. 209 00:08:41,200 --> 00:08:44,080 I'm Rich. Rich, nice to meet you. Good to meet you. 210 00:08:44,120 --> 00:08:45,800 Gin and tonics with a bit of a twist. 211 00:08:45,840 --> 00:08:49,240 They've been made with beer in a gin process. 212 00:08:49,280 --> 00:08:51,160 Beer and tonic. I like that. 213 00:08:51,200 --> 00:08:52,600 I could get quite used to that. 214 00:08:52,640 --> 00:08:55,280 Oh, yeah, how many more can we have? Steady on. 215 00:08:55,320 --> 00:08:57,560 The final guests are Shamil and Rodrigo 216 00:08:57,600 --> 00:08:59,400 from The Coconut Tree. 217 00:08:59,440 --> 00:09:01,600 Hiya. Hi, there, how's it going? 218 00:09:01,640 --> 00:09:04,040 I'm Seb. I'm Rich, lovely to meet you. 219 00:09:04,080 --> 00:09:06,280 Shamil, nice to meet you. Lovely to meet you. 220 00:09:06,320 --> 00:09:09,520 I've been optimistic in saying that it's better to go first. 221 00:09:09,560 --> 00:09:11,920 We're at least going to be at the top at least once this week. 222 00:09:11,960 --> 00:09:13,080 That's true. 223 00:09:13,120 --> 00:09:15,080 That's an interesting way of looking at it. 224 00:09:15,120 --> 00:09:17,880 Cheers, everybody! Let's do this. 225 00:09:17,920 --> 00:09:20,560 Coming up, a cracking CV... 226 00:09:20,600 --> 00:09:24,840 Went to work as a private chef on superyachts in the Mediterranean. 227 00:09:24,880 --> 00:09:27,880 Oh, dear, we've got a real, real strong competition. 228 00:09:27,920 --> 00:09:29,600 ..and fabulous fashion. 229 00:09:29,640 --> 00:09:31,400 Hides a lot of sins, waistcoats. 230 00:09:32,640 --> 00:09:35,280 Until you sit down, it comes up like a boob tube. 231 00:09:37,160 --> 00:09:38,760 We're going to smash it. 232 00:09:45,400 --> 00:09:47,320 It's night one in Bristol 233 00:09:47,360 --> 00:09:49,600 where Sebastian and Alex at The Cloak & Dagger 234 00:09:49,640 --> 00:09:51,480 are hoping to impress with their menu 235 00:09:51,520 --> 00:09:53,160 of sustainable local produce. 236 00:09:54,560 --> 00:09:58,040 Nothing negative so far whatsoever. It's all been pretty pozzie. 237 00:09:58,080 --> 00:09:59,160 Pozzie? 238 00:09:59,200 --> 00:10:01,200 Positive thoughts, positive outcomes. 239 00:10:01,240 --> 00:10:02,640 Oh, catchy! 240 00:10:02,680 --> 00:10:04,800 I'm feeling pretty confident about the starter. 241 00:10:04,840 --> 00:10:08,080 Now I just have to remember how to cook it and how to plate it. 242 00:10:08,120 --> 00:10:09,840 That would definitely help. 243 00:10:09,880 --> 00:10:12,600 While they crack on with the starter, 244 00:10:12,640 --> 00:10:14,760 the others soak up their surroundings. 245 00:10:14,800 --> 00:10:16,280 Oh, this is nice. 246 00:10:16,320 --> 00:10:17,640 Oh, isn't this lovely? 247 00:10:17,680 --> 00:10:19,120 Yeah, it's very nice. 248 00:10:19,160 --> 00:10:20,680 I like the umbrellas. 249 00:10:20,720 --> 00:10:23,640 Those umbrellas, you couldn't have one because you'd take off... 250 00:10:23,680 --> 00:10:25,280 I know. ..for being so short. 251 00:10:25,320 --> 00:10:27,000 I'd have two, I'd go wooph. 252 00:10:27,040 --> 00:10:30,040 Yeah, Rich is definitely the fun one who breaks the ice. 253 00:10:30,080 --> 00:10:32,120 We'd never see her again and we can't do that. 254 00:10:32,160 --> 00:10:33,760 We need you. 255 00:10:35,320 --> 00:10:38,160 Back in the kitchen, Sebastian fries the croquettes. 256 00:10:38,200 --> 00:10:41,120 Lovely, lovely! 257 00:10:41,160 --> 00:10:43,400 Little bit odd. Bread is barbecued, 258 00:10:43,440 --> 00:10:46,320 sushi is sliced and garnishes galore go on. 259 00:10:46,360 --> 00:10:48,000 Ready to rock and roll. 260 00:10:48,040 --> 00:10:50,360 Short rib and goat's cheese croquettes, 261 00:10:50,400 --> 00:10:52,720 trout sushi and sourdough bread 262 00:10:52,760 --> 00:10:55,000 with a special, secret salted-caramel butter. 263 00:10:55,040 --> 00:10:56,280 Ooh! 264 00:10:58,440 --> 00:11:00,360 Excellent. Tuck in and enjoy, guys. 265 00:11:02,840 --> 00:11:03,880 I'm going to be honest. 266 00:11:03,920 --> 00:11:07,000 I was not looking forward to the sushi. 267 00:11:07,040 --> 00:11:09,680 I think you might have just converted me to be fair. 268 00:11:09,720 --> 00:11:11,480 There's so much flavour in this 269 00:11:11,520 --> 00:11:14,520 and I really like the fried chillies. 270 00:11:14,560 --> 00:11:15,720 Thanks, man. 271 00:11:15,760 --> 00:11:17,600 I feel like Rodrigo and Shamil, 272 00:11:17,640 --> 00:11:19,360 they were tasting the food 273 00:11:19,400 --> 00:11:22,240 and they were looking through every component. 274 00:11:22,280 --> 00:11:24,040 I think that they, they're definitely 275 00:11:24,080 --> 00:11:25,960 going to bring something high to the table. 276 00:11:26,000 --> 00:11:28,160 Croquettes are my favourite, yeah, so far. 277 00:11:28,200 --> 00:11:30,680 A little bit slightly dry 278 00:11:30,720 --> 00:11:32,640 but when you have it with the sauce, 279 00:11:32,680 --> 00:11:34,200 I mean, 280 00:11:34,240 --> 00:11:35,560 nothing to complain. 281 00:11:35,600 --> 00:11:37,040 The inside is, 282 00:11:37,080 --> 00:11:38,480 I feel it's quite moist 283 00:11:38,520 --> 00:11:41,200 and quite enjoyable, from what I ate anyway. 284 00:11:41,240 --> 00:11:43,360 Alex, what's in the butter again? 285 00:11:43,400 --> 00:11:46,240 So he won't tell me or anyone. 286 00:11:46,280 --> 00:11:48,280 I think that one's going to his grave. 287 00:11:48,320 --> 00:11:50,200 It would be nice to know the recipe 288 00:11:50,240 --> 00:11:53,280 but no, he wouldn't give that up. No, and that's fair enough. 289 00:11:53,320 --> 00:11:55,840 No, not at all. Quite right, yeah, that's fair enough. 290 00:11:55,880 --> 00:11:58,160 So, Sebastian, what's your background? 291 00:11:58,200 --> 00:12:00,560 Went to London, was there for 13 years, 292 00:12:00,600 --> 00:12:02,560 worked up to a private members' club, 293 00:12:02,600 --> 00:12:04,880 three Michelin star restaurants. 294 00:12:04,920 --> 00:12:07,080 Went to work as a private chef 295 00:12:07,120 --> 00:12:09,160 on superyachts in the Mediterranean. 296 00:12:09,200 --> 00:12:12,280 Oh, dear, we've got a real, real strong competition 297 00:12:12,320 --> 00:12:14,800 and I think that did shine through with the food. 298 00:12:14,840 --> 00:12:18,520 If you guys didn't work in hospitality, what would be your sort of choice of career path? 299 00:12:18,560 --> 00:12:20,640 I would be a pilot, definitely, 300 00:12:20,680 --> 00:12:24,120 but sadly people with my accent are not trusted 301 00:12:24,160 --> 00:12:26,360 to be pilots apparently. 302 00:12:26,400 --> 00:12:30,040 I'd be more concerned if somebody with a Bristolian accent came over, "All right, my musher, 303 00:12:30,080 --> 00:12:32,120 "we're coming in to land." 304 00:12:32,160 --> 00:12:34,400 Good afternoon, ladies and gentlemen. 305 00:12:34,440 --> 00:12:36,840 Hey, bab, how are you, airlines here, 306 00:12:36,880 --> 00:12:39,920 come on in, have a good time, sit back and relax. 307 00:12:39,960 --> 00:12:41,800 I think I'll take the train. 308 00:12:41,840 --> 00:12:45,040 I would love to be a tequila taster, I would fly to Mexico. 309 00:12:45,080 --> 00:12:46,440 A tequila taster? 310 00:12:46,480 --> 00:12:48,400 I feel like you're making jobs up now. 311 00:12:49,800 --> 00:12:52,120 There was lots of giggles with Shamil wasn't there? 312 00:12:52,160 --> 00:12:54,560 He seems to be the quieter one out of the two. 313 00:12:54,600 --> 00:12:58,560 And we all seem to be sort of gelling quite well together thus far. 314 00:12:58,600 --> 00:13:00,400 It's a shame he's here really but there we go. 315 00:13:00,440 --> 00:13:01,640 Charming. 316 00:13:01,680 --> 00:13:04,920 If they enjoy the second course as much as they enjoyed the first course, 317 00:13:04,960 --> 00:13:07,560 then I definitely think that we'd be in with a chance for a win. 318 00:13:07,600 --> 00:13:09,000 Positive thoughts, 319 00:13:09,040 --> 00:13:11,080 positive outcomes, let's think pozzie. 320 00:13:11,120 --> 00:13:14,120 Yeah, but let's not say "pozzie" any more though perhaps. 321 00:13:14,160 --> 00:13:16,960 After an impressive start, it's onto the main. 322 00:13:17,000 --> 00:13:18,400 Asparagus is griddled 323 00:13:18,440 --> 00:13:21,000 and the ravioli is plonked in a pan. 324 00:13:21,040 --> 00:13:22,960 So Seb's rad-ish. 325 00:13:23,000 --> 00:13:24,920 Oh, dear. 326 00:13:24,960 --> 00:13:27,160 With the short rib and potatoes cooked, 327 00:13:27,200 --> 00:13:29,120 all that's left to do is plate up. 328 00:13:29,160 --> 00:13:31,280 They're looking good, they're looking all right. 329 00:13:31,320 --> 00:13:34,840 Umami short rib with crispy potato terrine 330 00:13:34,880 --> 00:13:38,360 and Somerset nduja and ricotta ravioli. 331 00:13:38,400 --> 00:13:40,800 Lovely, sir, thank you. No worries. 332 00:13:40,840 --> 00:13:44,880 So this is a nduja and ricotta ravioli. 333 00:13:44,920 --> 00:13:48,480 You've got a wild garlic sauce which I go and pick the wild garlic myself. 334 00:13:48,520 --> 00:13:52,400 We had a debate about the "endula". 335 00:13:52,440 --> 00:13:55,320 Nduja, yeah. Yeah, so what is it? 336 00:13:55,360 --> 00:14:00,200 So nduja is a spicy pork sausage meat 337 00:14:00,240 --> 00:14:02,320 that is traditionally from Italy. 338 00:14:02,360 --> 00:14:04,240 Nayoudo. 339 00:14:04,280 --> 00:14:05,600 Nayoudo? Nayoudo? No. 340 00:14:05,640 --> 00:14:08,280 Not quite. Oh, God. Oh, Kim. 341 00:14:08,320 --> 00:14:09,480 Dig in, guys, enjoy. 342 00:14:09,520 --> 00:14:11,000 Lovely. 343 00:14:11,040 --> 00:14:13,040 What's everyone think of the dish, guys? 344 00:14:13,080 --> 00:14:14,960 The short rib's absolutely beautiful, 345 00:14:15,000 --> 00:14:16,920 melts in your mouth. 346 00:14:16,960 --> 00:14:21,080 The short rib, absolutely superb, just fell apart. 347 00:14:21,120 --> 00:14:24,680 We've got a lot um, yeah. 348 00:14:24,720 --> 00:14:27,120 Yeah. We'll be fine. 349 00:14:29,560 --> 00:14:31,240 And the ravioli, yeah, 350 00:14:31,280 --> 00:14:33,720 it's a little bit too salty but amazing. 351 00:14:33,760 --> 00:14:35,240 Thank you, thank you, man. 352 00:14:35,280 --> 00:14:39,400 It's not the first time that I've been told that I'm a little bit heavy-handed with the old salt. 353 00:14:39,440 --> 00:14:41,160 I think it is a chef thing. 354 00:14:41,200 --> 00:14:44,920 That is too strong for my palate. 355 00:14:44,960 --> 00:14:46,240 I think it might be the sausage. 356 00:14:46,280 --> 00:14:49,240 So the thing with the food here is that it's... 357 00:14:49,280 --> 00:14:51,680 it's small plates that will pack a punch 358 00:14:51,720 --> 00:14:54,440 and they are quite decadent as well, like. 359 00:14:54,480 --> 00:14:55,960 It just wasn't my taste 360 00:14:56,000 --> 00:14:57,720 and I felt really, really mean 361 00:14:57,760 --> 00:15:00,200 telling him that as well. Oh, bless, yeah. 362 00:15:00,240 --> 00:15:02,840 But how does everyone handle speaking their mind 363 00:15:02,880 --> 00:15:04,360 when it comes to customers? 364 00:15:04,400 --> 00:15:05,720 Unfortunately, yeah, 365 00:15:05,760 --> 00:15:07,520 a lot of the time the customer is not right 366 00:15:07,560 --> 00:15:11,360 but it's how you bring about telling them that they're in the wrong 367 00:15:11,400 --> 00:15:12,680 is the real challenge. 368 00:15:12,720 --> 00:15:14,960 I do think that the guest, 369 00:15:15,000 --> 00:15:16,560 the customer is always right 370 00:15:16,600 --> 00:15:21,360 because it's how they perceive that situation at that time, 371 00:15:21,400 --> 00:15:23,120 and I do think it's our job 372 00:15:23,160 --> 00:15:26,120 to make sure that we do everything possible. 373 00:15:26,160 --> 00:15:28,560 In the type of venue that we are and what we're doing 374 00:15:28,600 --> 00:15:31,840 and what we're trying to achieve, that's not necessarily the case. 375 00:15:31,880 --> 00:15:34,480 I like to describe ourselves, we are but mirrors. 376 00:15:34,520 --> 00:15:37,560 If you, like, are rude to me, 377 00:15:37,600 --> 00:15:40,120 I'm better at being rude than you are. Yeah. 378 00:15:40,160 --> 00:15:41,400 He seems chilled 379 00:15:41,440 --> 00:15:43,760 and then when he responded with the customers, 380 00:15:43,800 --> 00:15:45,000 I was like, 381 00:15:45,040 --> 00:15:46,840 that actually did surprise me a fair bit. 382 00:15:46,880 --> 00:15:49,000 I guess it just takes your time and energy. 383 00:15:49,040 --> 00:15:51,400 I wouldn't bother. It's already done. 384 00:15:51,440 --> 00:15:55,640 I will, like, show, tell them what they've done wrong, 385 00:15:55,680 --> 00:15:57,520 why we gave them that service 386 00:15:57,560 --> 00:16:00,880 because it's also a case of, I don't want them back. 387 00:16:00,920 --> 00:16:04,160 Blimey! At least this lot are getting the full three courses. 388 00:16:04,200 --> 00:16:06,640 Sebastian blowtorches his chocolaty bar 389 00:16:06,680 --> 00:16:10,760 and serves up a fancy-looking sphere of ice cream. 390 00:16:10,800 --> 00:16:12,600 Ready to go, see what they think. 391 00:16:12,640 --> 00:16:14,480 With a sprinkle of salt, it's ready. 392 00:16:14,520 --> 00:16:17,440 Chocolate and caramel bar with milk ice cream. 393 00:16:20,360 --> 00:16:23,040 The chocolate's a bit too bitter for me. Yeah. 394 00:16:23,080 --> 00:16:26,040 But the ice cream is second to none. That is nice, yeah. 395 00:16:26,080 --> 00:16:28,560 Thanks. For me, I think the chocolate's perfect 396 00:16:28,600 --> 00:16:31,680 and then the ice cream cuts through. Thanks, man. 397 00:16:31,720 --> 00:16:35,240 It's up there, isn't it? It's up there, yeah. Well, we'll do better. 398 00:16:35,280 --> 00:16:37,440 Yeah! 399 00:16:37,480 --> 00:16:39,640 The chocolate was a little bit bitter 400 00:16:39,680 --> 00:16:42,320 but it's 70% chocolate so I'm not surprised. 401 00:16:42,360 --> 00:16:45,320 They all complimented the dish so I'm happy with it. 402 00:16:45,360 --> 00:16:47,720 Rich, I definitely want to steal your waistcoat. 403 00:16:47,760 --> 00:16:51,240 Do you? We can do a twirl just for you. Whoo! 404 00:16:51,280 --> 00:16:52,840 This is... 405 00:16:52,880 --> 00:16:54,680 this is the normal attire, I'm afraid. 406 00:16:54,720 --> 00:16:56,840 That's dapper, that is. Very nice. 407 00:16:56,880 --> 00:16:59,520 I'd see that man being somebody that I could spend 408 00:16:59,560 --> 00:17:02,320 a good amount of time with and not get bored, so, yeah. 409 00:17:02,360 --> 00:17:05,960 Hides a lot of sins, waistcoats. Until you sit down, 410 00:17:06,000 --> 00:17:09,320 it comes up like a boob tube but other than that, 411 00:17:09,360 --> 00:17:10,840 yeah, it does hide a lot. 412 00:17:10,880 --> 00:17:12,800 I think that everybody enjoyed themselves 413 00:17:12,840 --> 00:17:15,040 and everybody had a nice night and everybody left happy 414 00:17:15,080 --> 00:17:17,360 and if you do that, then obviously that's a winner, 415 00:17:17,400 --> 00:17:18,920 regardless of the score. 416 00:17:18,960 --> 00:17:20,560 Talking of which... 417 00:17:20,600 --> 00:17:22,200 We had a great night apart from 418 00:17:22,240 --> 00:17:26,040 a few minor errors like saltiness in the mains. 419 00:17:26,080 --> 00:17:28,960 Apart from that, it was great atmosphere, loved the staff, 420 00:17:29,000 --> 00:17:31,840 loved the company so we decided to give them... 421 00:17:31,880 --> 00:17:33,400 17. 422 00:17:33,440 --> 00:17:36,400 So we're giving the guys 17. 423 00:17:36,440 --> 00:17:40,720 So the Cloak and Dagger's fine food gets them off to a strong start, 424 00:17:40,760 --> 00:17:43,040 scoring 34 out of a possible 40. 425 00:17:49,000 --> 00:17:50,920 It's the second day of the competition 426 00:17:50,960 --> 00:17:52,120 in and around Bristol, 427 00:17:52,160 --> 00:17:56,320 and the turn of Rodrigo and Shamil from the Coconut Tree. 428 00:17:56,360 --> 00:17:57,880 The one to impress tonight, 429 00:17:57,920 --> 00:18:00,520 after hearing Sebastian's stories last night, 430 00:18:00,560 --> 00:18:02,680 I would like to see what he thinks of it. 431 00:18:02,720 --> 00:18:04,080 Sebastian, wow. 432 00:18:04,120 --> 00:18:08,480 How I'm ever going to match up to that standard, don't know. 433 00:18:08,520 --> 00:18:11,280 I'm feeling pretty confident about the competition at the moment, 434 00:18:11,320 --> 00:18:13,840 that maybe they went home with a little bit of nerves, maybe. 435 00:18:13,880 --> 00:18:15,320 It's still early days! 436 00:18:15,360 --> 00:18:18,040 So what's everyone expecting tonight? 437 00:18:18,080 --> 00:18:20,960 I think those guys are absolute great cooks. I think... 438 00:18:21,000 --> 00:18:23,800 They've been doing it for a while, I reckon. 439 00:18:23,840 --> 00:18:27,520 Tonight it's all about bringing authentic street food dishes. 440 00:18:27,560 --> 00:18:30,600 Yeah, it's about bringing some iron vibes and fun to the table. 441 00:18:30,640 --> 00:18:33,320 That sounds like a plan. On with the starter. 442 00:18:33,360 --> 00:18:35,800 Egg hoppers, crispy fried lamb balls 443 00:18:35,840 --> 00:18:38,600 and isso wade, aka prawn falafels. 444 00:18:40,240 --> 00:18:42,000 Ooh, nice! 445 00:18:42,040 --> 00:18:45,160 I must admit I've never had an egg hopper before 446 00:18:45,200 --> 00:18:46,880 or an isso wade before, 447 00:18:46,920 --> 00:18:48,400 or crispy fried lamb balls before, 448 00:18:48,440 --> 00:18:50,800 so I'm looking forward to trying new things. 449 00:18:50,840 --> 00:18:53,360 An adventure awaits, Alex. 450 00:18:53,400 --> 00:18:55,760 First to prep, the lamb balls. 451 00:18:55,800 --> 00:18:59,480 Crispy fried lamb balls are our take on tuna cutlets. 452 00:18:59,520 --> 00:19:01,720 It's basically tuna cooked with potatoes 453 00:19:01,760 --> 00:19:03,480 and stuffed into a crispy fried ball 454 00:19:03,520 --> 00:19:06,080 but the same we're going to do with lamb instead. 455 00:19:06,120 --> 00:19:09,160 Seasoned lamb mince is added to onions, 456 00:19:09,200 --> 00:19:10,840 garlic, chilli and curry leaves. 457 00:19:12,320 --> 00:19:14,320 Crispy fried lamb balls. Mm. 458 00:19:14,360 --> 00:19:15,760 I wonder if they're big. 459 00:19:17,240 --> 00:19:19,240 Reasonably sized, I'd say. 460 00:19:19,280 --> 00:19:20,880 They're rolled in a crispy coating 461 00:19:20,920 --> 00:19:23,040 and will be fried later. 462 00:19:23,080 --> 00:19:26,000 Next, hoppers, a type of Sri Lankan pancake. 463 00:19:26,040 --> 00:19:28,240 I've definitely had an egg hopper before. 464 00:19:28,280 --> 00:19:29,360 Show off! 465 00:19:29,400 --> 00:19:32,200 If you're a tourist in Sri Lanka, you probably had it for breakfast 466 00:19:32,240 --> 00:19:34,880 but growing up in Sri Lanka we only eat it for dinner 467 00:19:34,920 --> 00:19:36,800 and usually we will eat six or seven of them. 468 00:19:36,840 --> 00:19:38,520 Impressive. 469 00:19:38,560 --> 00:19:41,120 Rice flour, sugar, coconut milk and yeast 470 00:19:41,160 --> 00:19:42,960 are whisked together to make a batter. 471 00:19:43,000 --> 00:19:45,440 The hoppers will be cooked tonight. 472 00:19:45,480 --> 00:19:48,800 Sri Lankan prawn faf...fafalas. 473 00:19:50,080 --> 00:19:52,000 To make the prawn fafalas, 474 00:19:52,040 --> 00:19:55,040 in go lentils, onion, chilli, chickpeas, 475 00:19:55,080 --> 00:19:58,960 Sri Lankan spices and teeny tiny prawns. 476 00:19:59,000 --> 00:20:02,480 So the prawn man has told us these are the best prawns in town. 477 00:20:02,520 --> 00:20:04,760 They're certainly the smallest. 478 00:20:04,800 --> 00:20:05,840 Verdict? 479 00:20:05,880 --> 00:20:07,200 Very prawny. 480 00:20:07,240 --> 00:20:08,840 Not surprising. 481 00:20:08,880 --> 00:20:11,480 The mix is made into rounds and will be fried tonight. 482 00:20:11,520 --> 00:20:13,120 Onto the main, 483 00:20:13,160 --> 00:20:18,000 Black pork, chicken curry kottu and coconut sambol. 484 00:20:18,040 --> 00:20:21,360 I've had black pork before. It was delicious. 485 00:20:21,400 --> 00:20:23,840 That's one of our special dishes, 486 00:20:23,880 --> 00:20:26,880 a recipe passed down to us from our grandma. 487 00:20:26,920 --> 00:20:29,360 It'll give Sebastian a run for his money. 488 00:20:29,400 --> 00:20:30,920 The gloves are off! 489 00:20:30,960 --> 00:20:33,840 The pork is coated in a selection of seasonings, 490 00:20:33,880 --> 00:20:37,000 then it's fried with onions and loads of chilli, 491 00:20:37,040 --> 00:20:38,640 and left to slow cook. 492 00:20:38,680 --> 00:20:41,200 Next up, the chicken curry kottu. 493 00:20:41,240 --> 00:20:42,840 I've had chicken curry so I've never had 494 00:20:42,880 --> 00:20:45,280 a chicken curry kottu. I'm not quite sure what that is. 495 00:20:45,320 --> 00:20:47,080 Fill him in, Rodrigo. 496 00:20:47,120 --> 00:20:49,960 Kottu is made with chopped roti 497 00:20:50,000 --> 00:20:52,920 and then you stir-fry that with vegetables like carrot, 498 00:20:52,960 --> 00:20:54,560 leeks and onions, 499 00:20:54,600 --> 00:20:58,400 and then you put in the chicken curry on top 500 00:20:58,440 --> 00:20:59,720 and kind of chop it up. 501 00:20:59,760 --> 00:21:04,400 I'm hoping for juicy meat and loads of sauce with the curry. 502 00:21:04,440 --> 00:21:06,560 Chicken is tossed in curry seasonings 503 00:21:06,600 --> 00:21:08,280 and the roti bread is chopped. 504 00:21:08,320 --> 00:21:11,400 Well, I don't mind a bit of spice. Do you mind a bit of spice? 505 00:21:11,440 --> 00:21:13,000 Nothing too excessive though. 506 00:21:13,040 --> 00:21:14,680 I've got some bad news, Kim. 507 00:21:14,720 --> 00:21:17,760 Sam's always a bit heavy on his spices. 508 00:21:17,800 --> 00:21:19,680 The chicken is fried with onions. 509 00:21:21,160 --> 00:21:24,720 All that's left to do is whip up the coconut sambol. Any good? 510 00:21:24,760 --> 00:21:27,240 How is it? Nice. 511 00:21:27,280 --> 00:21:29,160 I'll take his word. And so will I. 512 00:21:29,200 --> 00:21:31,760 Last to prep, dessert. 513 00:21:31,800 --> 00:21:32,920 More hoppers, 514 00:21:32,960 --> 00:21:36,680 but this time sweet treacle ones served with coconut ice cream. 515 00:21:39,040 --> 00:21:41,640 Yeah, that's straightforward. Yeah. I don't think anything 516 00:21:41,680 --> 00:21:43,840 could go wrong with that. No, that should be good. 517 00:21:43,880 --> 00:21:46,240 Looking forward to that. Be nice light actual dessert, 518 00:21:46,280 --> 00:21:48,000 actually, isn't it? So that'll be good. 519 00:21:48,040 --> 00:21:50,440 So long as it's not anything to do with us going on a... 520 00:21:50,480 --> 00:21:53,320 What are they called? The old... Space hopper. That's the one! 521 00:21:53,360 --> 00:21:55,920 A hopper batter is knocked up with treacle 522 00:21:55,960 --> 00:21:57,880 and it'll be fried tonight. 523 00:21:57,920 --> 00:22:00,600 So what's everyone expecting later? 524 00:22:00,640 --> 00:22:03,000 I do feel like they're going to be good cooks 525 00:22:03,040 --> 00:22:05,560 and I feel like they're definitely going to bring their A-game 526 00:22:05,600 --> 00:22:07,760 so we'll have to wait and see, won't we? 527 00:22:07,800 --> 00:22:10,360 But the most important question is... 528 00:22:10,400 --> 00:22:13,160 What colour waistcoat do you think Rich is going to wear? 529 00:22:13,200 --> 00:22:16,040 I think he's going to go for yellow today. 530 00:22:16,080 --> 00:22:18,240 Hmm, I'm going to say bright pink. 531 00:22:18,280 --> 00:22:19,720 I reckon blue. 532 00:22:19,760 --> 00:22:25,080 Tonight I will be certainly wearing a lovely two-piece outfit. 533 00:22:25,120 --> 00:22:26,840 A blue one, I hope. 534 00:22:26,880 --> 00:22:28,800 Ready to do this tonight? It'll be a good night. 535 00:22:28,840 --> 00:22:30,280 We're gonna smash it. 536 00:22:30,320 --> 00:22:34,200 First in are last night's hosts, Sebastian and Alex. 537 00:22:34,240 --> 00:22:35,520 Well, after you. 538 00:22:35,560 --> 00:22:36,880 Why, thank you. 539 00:22:36,920 --> 00:22:40,280 How's it going, mate? Good to see you. 540 00:22:40,320 --> 00:22:45,360 That's the proper Sri Lankan welcome, you always give a big hug. 541 00:22:45,400 --> 00:22:47,360 So here we've got Ruby. 542 00:22:47,400 --> 00:22:50,520 Is that the name of the drink? Name of the elephant is Ruby. 543 00:22:50,560 --> 00:22:53,160 Cheers, guys. Cheers, guys, thank you. 544 00:22:54,840 --> 00:22:56,320 I knew it. 545 00:22:56,360 --> 00:23:00,920 The final guests are Rich in a lovely blue two-piece and Kim. 546 00:23:00,960 --> 00:23:04,440 Hi, Kim, you all right? Come on! 547 00:23:04,480 --> 00:23:07,040 We had an amazing welcome this evening, didn't we? 548 00:23:07,080 --> 00:23:09,160 Yeah, we did. Really, really friendly. 549 00:23:09,200 --> 00:23:12,480 So what's Ruby going to think is going to happen tonight then, guys? 550 00:23:12,520 --> 00:23:13,880 Good gracious. 551 00:23:13,920 --> 00:23:15,800 Ruby is looking for a home-made... 552 00:23:15,840 --> 00:23:18,560 LAUGHTER Yes. 553 00:23:18,600 --> 00:23:20,240 ALL: Cheers, guys. 554 00:23:20,280 --> 00:23:23,120 Coming up, a corker of a porker. 555 00:23:23,160 --> 00:23:26,560 Licking your fingers is always a good sign, right? Yeah. 556 00:23:26,600 --> 00:23:28,520 BOTH: That black pork. 557 00:23:28,560 --> 00:23:30,160 Jesus Christ. 558 00:23:30,200 --> 00:23:31,680 And family friction. 559 00:23:31,720 --> 00:23:33,880 You'd probably be like 560 00:23:33,920 --> 00:23:36,560 the older aunt that you don't really see. 561 00:23:36,600 --> 00:23:39,440 You're older than me as well, you cheeky sod! 562 00:23:45,680 --> 00:23:49,720 It's night two of the Professionals competition in and around Bristol. 563 00:23:49,760 --> 00:23:51,200 ALL: Cheers, guys. 564 00:23:51,240 --> 00:23:53,080 Where Shamil and Rodrigo are hosting 565 00:23:53,120 --> 00:23:55,440 a night of Sri Lankan street food in their restaurant, 566 00:23:55,480 --> 00:23:57,560 the Coconut Tree. 567 00:23:57,600 --> 00:24:00,000 Come on then, let's do it. Let's do this. 568 00:24:00,040 --> 00:24:03,320 While Shamil kicks off the final prep for the starter, 569 00:24:03,360 --> 00:24:05,080 the rest are having a look around. 570 00:24:05,120 --> 00:24:06,680 I really like the bar there, 571 00:24:06,720 --> 00:24:09,200 all the 2p pieces lined up like that, it's really, really cool. 572 00:24:09,240 --> 00:24:12,040 2ps? Yeah. Or not 2p. 573 00:24:12,080 --> 00:24:14,480 That is the question, yes! 574 00:24:14,520 --> 00:24:17,800 In the kitchen, the hopper batter is cooked with an egg. 575 00:24:17,840 --> 00:24:20,920 Then the prawn falafels and lamb balls are fried. 576 00:24:20,960 --> 00:24:24,760 Finally, on go the garnishes and they're off to the pass. 577 00:24:24,800 --> 00:24:26,080 Service. 578 00:24:26,120 --> 00:24:29,440 Egg hoppers, crispy fried lamb balls and prawn falafels. 579 00:24:30,720 --> 00:24:33,240 Amazing. Thank you. Thank you. 580 00:24:33,280 --> 00:24:34,880 Right, let's dig in, guys. 581 00:24:34,920 --> 00:24:36,920 Lovely, thank you. 582 00:24:36,960 --> 00:24:39,600 This is the nicest hopper that I've ever had. 583 00:24:39,640 --> 00:24:40,920 Can I get that in writing? 584 00:24:40,960 --> 00:24:42,760 You can and I will say... 585 00:24:42,800 --> 00:24:45,240 I wanted Sebastian to enjoy it rather than being critical 586 00:24:45,280 --> 00:24:48,120 because, you know, he knows his food so, 587 00:24:48,160 --> 00:24:50,600 yeah, it means a lot, means a lot. Yeah. 588 00:24:50,640 --> 00:24:54,440 The lamb balls, perfection, absolute perfection. 589 00:24:54,480 --> 00:24:55,600 You like the flavour? 590 00:24:55,640 --> 00:24:58,000 The lamb balls, they were just spot-on, weren't they? 591 00:24:58,040 --> 00:25:00,680 What's the matter with you? Nope, she's gone. 592 00:25:00,720 --> 00:25:04,000 Sorry... Sorry, sorry. 593 00:25:04,040 --> 00:25:08,920 They were absolutely spot-on. So, they were crispy, weren't they? 594 00:25:11,520 --> 00:25:14,200 This is going to take ages. 595 00:25:14,240 --> 00:25:16,000 The sauce that went with the lamb balls... 596 00:25:16,040 --> 00:25:18,640 Oh, God, I could literally... Well, we were eating... 597 00:25:18,680 --> 00:25:21,040 We were literally eating that with a spoon, yeah. 598 00:25:21,080 --> 00:25:23,280 THEY LAUGH HYSTERICALLY 599 00:25:28,240 --> 00:25:29,680 I mean... 600 00:25:30,960 --> 00:25:34,160 How unprofessional. Oh, God! 601 00:25:34,200 --> 00:25:36,240 He's not laughing at the lamb balls. 602 00:25:36,280 --> 00:25:37,320 Just give me two minutes. 603 00:25:37,360 --> 00:25:39,320 I'll get myself together in a minute. 604 00:25:41,440 --> 00:25:43,120 Lamb balls. 605 00:25:43,160 --> 00:25:44,840 The texture was lovely. 606 00:25:44,880 --> 00:25:46,120 Of the lamb balls? 607 00:25:46,160 --> 00:25:47,880 Don't, don't...! 608 00:25:49,000 --> 00:25:52,000 Come on, guys. It's going to be the adverts in a minute. 609 00:25:55,120 --> 00:25:57,360 We're just going to have to press on. 610 00:25:57,400 --> 00:25:59,400 Yesterday I judged that there was some sort of 611 00:25:59,440 --> 00:26:02,280 further relationship between you guys apart from colleagues, 612 00:26:02,320 --> 00:26:06,400 so whether it's a relation or, it was obvious, was it? 613 00:26:06,440 --> 00:26:08,680 Yeah, we are first cousins so, yeah. 614 00:26:08,720 --> 00:26:10,800 Well, yeah, he's a bit younger than me 615 00:26:10,840 --> 00:26:13,960 but we grew up together in the same town in Sri Lanka. 616 00:26:14,000 --> 00:26:15,840 They're just lovely genuine guys. 617 00:26:15,880 --> 00:26:19,120 They're genuine, that's the thing. They're genuine, definitely. 618 00:26:19,160 --> 00:26:22,200 There's nothing pretentious about them. No, no. 619 00:26:22,240 --> 00:26:23,800 I guess keep your head down, be humble, 620 00:26:23,840 --> 00:26:26,520 work hard, isn't it? That's what you've got to do. 621 00:26:26,560 --> 00:26:29,960 So we're definitely not related. 622 00:26:30,000 --> 00:26:31,440 No. Definitely. 623 00:26:31,480 --> 00:26:35,960 You'd probably be like the older aunt that you don't really see. 624 00:26:36,000 --> 00:26:38,880 Ooh, awkward! 625 00:26:38,920 --> 00:26:43,000 Oh! You're older than me as well, you cheeky sod. 626 00:26:43,040 --> 00:26:46,120 There's a lot of banter that comes with Rich and Kim. 627 00:26:46,160 --> 00:26:48,960 They like to have digs at each other 628 00:26:49,000 --> 00:26:51,920 and like to play on each other quite a bit, I think, yeah. Yeah. 629 00:26:51,960 --> 00:26:53,960 With rave reviews for the starters, 630 00:26:54,000 --> 00:26:56,360 the boys are keeping it in the family for the main. 631 00:26:56,400 --> 00:26:58,520 Part of our mains is actually our granny's recipe 632 00:26:58,560 --> 00:26:59,920 and she says it's going to be a win. 633 00:26:59,960 --> 00:27:01,280 We'll see. 634 00:27:01,320 --> 00:27:04,360 Shamil starts by frying the pork. 635 00:27:04,400 --> 00:27:06,440 It looks nice. Does it taste good? 636 00:27:06,480 --> 00:27:09,360 Good, of course, man. I made it. 637 00:27:09,400 --> 00:27:13,360 Then whips up the kottu by frying egg with chicken curry, 638 00:27:13,400 --> 00:27:14,960 chopped roti and veg. 639 00:27:16,600 --> 00:27:17,880 And it's good to go. 640 00:27:18,960 --> 00:27:20,160 Black pork, 641 00:27:20,200 --> 00:27:22,280 chicken curry kottu and coconut sambol. 642 00:27:25,640 --> 00:27:27,280 We got black pork. 643 00:27:27,320 --> 00:27:30,320 This is something we had on the menu from day one. 644 00:27:30,360 --> 00:27:32,400 It's a recipe from our granny. 645 00:27:32,440 --> 00:27:34,440 It's a family favourite. 646 00:27:34,480 --> 00:27:38,520 KIM: It's very different, something I've never tried before. 647 00:27:38,560 --> 00:27:40,640 The pork just melts in your mouth. 648 00:27:40,680 --> 00:27:45,200 It's spicy but it's not over, like, burn your mouth out which is good. 649 00:27:45,240 --> 00:27:49,160 It was that black, you thought it was burnt but it wasn't. 650 00:27:49,200 --> 00:27:52,280 It was just... It was just perfect. 651 00:27:52,320 --> 00:27:55,120 Perfect. It was perfect, it was perfect, to be fair. It was. 652 00:27:55,160 --> 00:27:58,680 Licking your fingers is always a good sign, right? Yeah. 653 00:27:58,720 --> 00:28:01,280 The main was great. That blackened... 654 00:28:01,320 --> 00:28:02,640 That black pork. 655 00:28:04,160 --> 00:28:07,000 Jesus Christ, yeah, that was good, that black pork. 656 00:28:08,040 --> 00:28:10,360 We made Granny proud. We made Granny proud. 657 00:28:10,400 --> 00:28:13,480 Yeah, really, really good, well done, mate. 658 00:28:13,520 --> 00:28:15,120 So while cooking, 659 00:28:15,160 --> 00:28:20,880 we had a small competition to guess your waistcoat colour. 660 00:28:20,920 --> 00:28:23,280 OK. So I went with yellow. 661 00:28:23,320 --> 00:28:25,440 I'm glad you never said size but, yeah, 662 00:28:25,480 --> 00:28:28,680 waistcoat colour, yeah. You went with yellow? 663 00:28:28,720 --> 00:28:31,720 Yeah, I said yellow and he said pink. 664 00:28:31,760 --> 00:28:33,240 Pink! 665 00:28:33,280 --> 00:28:37,680 And I said blue. I'll collect my winnings later. 666 00:28:37,720 --> 00:28:41,840 Now, from a well-dressed diner to a headliner. 667 00:28:41,880 --> 00:28:43,200 Many years ago, 668 00:28:43,240 --> 00:28:48,600 I was a compere for a little while called Maud Minger, 669 00:28:48,640 --> 00:28:52,800 which was an old-fashioned hospital matron. 670 00:28:52,840 --> 00:28:56,440 Yeah, it was very fruity, very fruity, 671 00:28:56,480 --> 00:28:59,160 not something you could say round a dinner table. 672 00:29:01,160 --> 00:29:04,680 That's probably where the waistcoat styles came from. 673 00:29:04,720 --> 00:29:06,480 Ooh, matron! 674 00:29:06,520 --> 00:29:08,440 Ooh, dessert! 675 00:29:10,280 --> 00:29:13,360 I think we've got the easiest one left but no, let's not jinx it! 676 00:29:13,400 --> 00:29:16,080 But it's definitely the easier course out of the three. 677 00:29:16,120 --> 00:29:18,840 Shamil whips up the sweet hoppers. 678 00:29:18,880 --> 00:29:20,160 Beautiful. 679 00:29:20,200 --> 00:29:23,040 Then on goes ice cream and treacle sauce. 680 00:29:26,480 --> 00:29:29,960 Sri Lankan treacle hoppers with coconut ice cream. 681 00:29:30,000 --> 00:29:31,800 Dig in. 682 00:29:33,400 --> 00:29:34,720 What do you think? 683 00:29:34,760 --> 00:29:37,520 I don't like coconut. Oh, right, OK. 684 00:29:37,560 --> 00:29:39,520 And I don't do nuts. 685 00:29:39,560 --> 00:29:43,080 For me that was the worst thing that could have been put in front of me. 686 00:29:43,120 --> 00:29:46,440 I hope you feel really awful about it. I do feel really bad about it. 687 00:29:46,480 --> 00:29:48,920 I think you should as well because it was really nice. 688 00:29:48,960 --> 00:29:52,120 I know, but...I can't help being an awkward cow. 689 00:29:53,760 --> 00:29:55,320 Maybe the hopper's a bit... 690 00:29:56,480 --> 00:29:58,200 Yes? 691 00:29:58,240 --> 00:30:04,320 A bit too thick? But beautiful, tastes absolutely beautiful. 692 00:30:04,360 --> 00:30:06,000 All the harder things went really well 693 00:30:06,040 --> 00:30:08,800 and then I think the hopper could have done better 694 00:30:08,840 --> 00:30:12,240 because I think we were... kind of lost focus by then, we were like... 695 00:30:12,280 --> 00:30:15,360 Yes, the hopper is thick but I really like it. 696 00:30:15,400 --> 00:30:17,760 I'm a massive fan of like the American style pancakes, 697 00:30:17,800 --> 00:30:20,280 the big fluffy doughy pancakes. 698 00:30:20,320 --> 00:30:24,160 So, guys, anybody got any talents here? 699 00:30:24,200 --> 00:30:25,600 What's your talent? 700 00:30:25,640 --> 00:30:28,720 Kim's talent is being patient, putting up with you, Rich. 701 00:30:30,240 --> 00:30:33,120 Kim seems like the more reserved one out of the two 702 00:30:33,160 --> 00:30:36,320 and I feel like she's the one that keeps him in tow 703 00:30:36,360 --> 00:30:39,560 and makes sure that he doesn't go too far off the tracks, maybe. 704 00:30:39,600 --> 00:30:41,600 Sam can play drums. OK. 705 00:30:41,640 --> 00:30:42,840 Can you? 706 00:30:42,880 --> 00:30:45,440 Traditional Sri Lankan drum. 707 00:30:45,480 --> 00:30:47,520 Oh! Have you got one nearby? 708 00:30:47,560 --> 00:30:48,960 It's here! 709 00:30:49,000 --> 00:30:50,560 Fancy that! 710 00:30:58,640 --> 00:31:00,120 Banging. 711 00:31:01,600 --> 00:31:03,000 I think we might win it. 712 00:31:03,040 --> 00:31:05,840 I think I'm going to go Sri Lanka, yeah. 713 00:31:05,880 --> 00:31:08,560 No, I'm going, not you. You're going to give me the money, right? 714 00:31:08,600 --> 00:31:10,360 You're going to give me the money. 715 00:31:10,400 --> 00:31:11,640 Scores please. 716 00:31:11,680 --> 00:31:14,240 The atmosphere was great, conversation flowed all night, 717 00:31:14,280 --> 00:31:17,040 so did the drinks, and I think we'll give them a 19. 718 00:31:17,080 --> 00:31:19,600 That's what we're going to give them tonight. 719 00:31:19,640 --> 00:31:21,480 So Rodrigo and Shamil, 720 00:31:21,520 --> 00:31:24,280 we're going to give you an amazing... 721 00:31:28,480 --> 00:31:31,880 So the Coconut Tree net a massive bunch of scores, 722 00:31:31,920 --> 00:31:35,120 taking them into the lead with a whopping 38. 723 00:31:38,760 --> 00:31:42,520 It's the third and final day of the competition in and around Bristol, 724 00:31:42,560 --> 00:31:44,760 and we're heading to the village of Aust, 725 00:31:44,800 --> 00:31:48,520 to Rich and Kim's countryside pub, the Boar's Head. 726 00:31:48,560 --> 00:31:50,440 Last night was amazing, wasn't it? 727 00:31:50,480 --> 00:31:53,280 The food was absolutely beyond belief. 728 00:31:53,320 --> 00:31:55,280 It was really good. It was beautiful, wasn't it? 729 00:31:55,320 --> 00:31:58,320 The confidence and arrogance that we gained on Monday night 730 00:31:58,360 --> 00:32:00,400 has definitely been deplenished. Yeah. 731 00:32:00,440 --> 00:32:05,520 I would like to say we had a winning night, or at least close. 732 00:32:05,560 --> 00:32:07,600 You're in the lead for now. 733 00:32:07,640 --> 00:32:09,200 I think Rich is the chef. 734 00:32:09,240 --> 00:32:10,440 Almost! 735 00:32:10,480 --> 00:32:13,520 Today Rich is going to be my little helper. Yeah, I am. 736 00:32:13,560 --> 00:32:16,560 Out of the three of us, I am the least experienced. 737 00:32:16,600 --> 00:32:19,160 I'm a local girl, I work in a local pub. 738 00:32:19,200 --> 00:32:22,160 That's all I've done. Do you know what I mean, it's... 739 00:32:22,200 --> 00:32:24,480 But it works. It does work. It does work. 740 00:32:24,520 --> 00:32:26,480 So what's your plan to wow them? 741 00:32:26,520 --> 00:32:29,440 Tonight we're going to be delivering 742 00:32:29,480 --> 00:32:33,400 wholesome, hearty, locally-sourced country food. 743 00:32:33,440 --> 00:32:35,440 On with the starter. 744 00:32:35,480 --> 00:32:38,160 Chorizo hash topped with a fried egg and parsnip crisps. 745 00:32:39,640 --> 00:32:42,880 That definitely sounds like that's up my street. Mm-hm. 746 00:32:42,920 --> 00:32:46,600 I think it's a safe style. It's a safe style, yeah. 747 00:32:46,640 --> 00:32:48,840 I'm feeling a bit more confident now. 748 00:32:48,880 --> 00:32:50,800 Cocky! 749 00:32:50,840 --> 00:32:53,120 It's a very popular dish in our menu. 750 00:32:53,160 --> 00:32:55,440 See if we can wow them with the first course. 751 00:32:55,480 --> 00:32:57,360 While Kim's left to mash the hash, 752 00:32:57,400 --> 00:33:01,400 Rich has donned his country garb to pick up the chorizo. 753 00:33:02,720 --> 00:33:04,640 Hola, girls! 754 00:33:04,680 --> 00:33:06,840 Yeah, they're from Bristol, not Spain. 755 00:33:06,880 --> 00:33:09,200 Dave! Yeah? Oh, that Dave. 756 00:33:09,240 --> 00:33:11,880 How you doing? Oh, Dave, we need your help. 757 00:33:11,920 --> 00:33:14,360 So you're promising me this is the best one that you've got? 758 00:33:14,400 --> 00:33:16,320 Absolutely, best in England. 759 00:33:16,360 --> 00:33:19,600 Dave, I'm going to keep you to that. Thank you. 760 00:33:19,640 --> 00:33:20,800 Give us a hug. 761 00:33:20,840 --> 00:33:22,880 Yeah, not sure she's keen. 762 00:33:24,720 --> 00:33:26,040 Kim, Kim bab, 763 00:33:26,080 --> 00:33:28,400 I've got the sausage you sent me out for. 764 00:33:28,440 --> 00:33:30,320 Hoping he'd take a bit longer, eh, Kim? 765 00:33:30,360 --> 00:33:33,000 So how are you feeling today, working with me in the kitchen? 766 00:33:33,040 --> 00:33:36,800 Always love working with you, Kim. Love being in the kitchen. 767 00:33:36,840 --> 00:33:38,960 I wonder if the feeling's mutual. 768 00:33:39,000 --> 00:33:41,760 Potatoes are mashed with parsley. 769 00:33:41,800 --> 00:33:43,520 Everything OK, Rich? 770 00:33:43,560 --> 00:33:47,080 Chef, do you want a bit... OK, I won't interfere. 771 00:33:47,120 --> 00:33:50,920 Best not to. In goes the chorizo, olive oil and then a taste test. 772 00:33:52,360 --> 00:33:54,000 That's really nice. 773 00:33:54,040 --> 00:33:56,760 The hash will be baked later. 774 00:33:56,800 --> 00:33:58,200 Onto the main. 775 00:33:58,240 --> 00:33:59,640 Poached stuffed chicken breast 776 00:33:59,680 --> 00:34:02,160 with a thyme and white wine sauce, potatoes and veg. 777 00:34:04,800 --> 00:34:09,440 That is...something that I've done thousands of times. 778 00:34:09,480 --> 00:34:11,920 It's very classic, that is. 779 00:34:11,960 --> 00:34:14,400 It's giving me pub vibes, isn't it? Yeah. 780 00:34:14,440 --> 00:34:16,440 Blimey, you're not feeding the 5,000. 781 00:34:16,480 --> 00:34:19,240 We've always been known for big portions. Yes. 782 00:34:19,280 --> 00:34:20,480 We obviously like our food. 783 00:34:20,520 --> 00:34:22,080 I hope they're hungry. 784 00:34:22,120 --> 00:34:24,200 The chicken breast is bashed. 785 00:34:24,240 --> 00:34:26,720 That's it, put some welly into it, Kim! 786 00:34:26,760 --> 00:34:29,680 Chicken breasts can be dry if you don't cook it properly. 787 00:34:29,720 --> 00:34:30,760 Got to be nice and moist. 788 00:34:30,800 --> 00:34:33,440 That's definitely a challenge, yeah. Challenge, and then... 789 00:34:33,480 --> 00:34:34,960 Getting chicken breasts right. 790 00:34:35,000 --> 00:34:38,960 The chicken and stuffing are rolled and will be poached later. 791 00:34:39,000 --> 00:34:40,720 Last to prep for the main, potatoes. 792 00:34:40,760 --> 00:34:44,240 Chunky spud slices are fried in olive oil. 793 00:34:44,280 --> 00:34:47,960 On goes stock and a dollop of wine, then they're baked. 794 00:34:49,040 --> 00:34:50,960 So that just leaves dessert. 795 00:34:51,000 --> 00:34:53,520 Chocolate and brioche bread and butter pudding 796 00:34:53,560 --> 00:34:54,680 with cream custard. 797 00:34:55,800 --> 00:34:58,760 Wow, that sounds delish already. 798 00:34:58,800 --> 00:35:01,080 This sounds very homely to me as well. 799 00:35:01,120 --> 00:35:02,400 Yeah. 800 00:35:02,440 --> 00:35:05,000 It's our most popular dessert. It's our most popular, yeah. 801 00:35:05,040 --> 00:35:06,720 It is our most popular dessert. 802 00:35:06,760 --> 00:35:08,280 And a very decadent one. 803 00:35:09,360 --> 00:35:12,120 First job, buttering up the brioche. 804 00:35:12,160 --> 00:35:14,680 There's gonna be a certain amount of nostalgia that comes along 805 00:35:14,720 --> 00:35:16,800 with this dish which I'm really looking forward to. 806 00:35:16,840 --> 00:35:20,160 Cognac-soaked raisins are sprinkled onto the bread 807 00:35:20,200 --> 00:35:22,440 and covered with a custard cream sauce. 808 00:35:24,080 --> 00:35:25,880 Next, on goes some sugar... 809 00:35:25,920 --> 00:35:27,840 Oh, good lord, that is a lot. 810 00:35:27,880 --> 00:35:30,360 Kim, ten times more sugar than that. 811 00:35:30,400 --> 00:35:31,880 What?! 812 00:35:31,920 --> 00:35:33,840 Layers and layers of stodge. 813 00:35:33,880 --> 00:35:35,920 Love it, I love a bit of stodge. 814 00:35:35,960 --> 00:35:38,000 Yes, but there are limits! 815 00:35:38,040 --> 00:35:41,640 Melted chocolate gets poured on before one final layer of stodge. 816 00:35:43,240 --> 00:35:45,680 Can I lick the bowl now, can I? Go on, then. 817 00:35:45,720 --> 00:35:48,120 Can you grab a spoon? Yeah, I've got a spoon. 818 00:35:49,880 --> 00:35:51,200 Cheeky! 819 00:35:51,240 --> 00:35:52,960 Lovely. 820 00:35:53,000 --> 00:35:55,400 That's gonna win, gimme five. That's gonna win. 821 00:35:55,440 --> 00:35:56,760 That's gonna win. 822 00:35:56,800 --> 00:35:59,760 The stodgy sugary sweet will be baked tonight. 823 00:35:59,800 --> 00:36:01,000 Everything's gone well today 824 00:36:01,040 --> 00:36:03,320 but I'm definitely feeling the pressure. 825 00:36:03,360 --> 00:36:04,800 Come on then, bab. 826 00:36:04,840 --> 00:36:07,440 Let's go and get ready. Yeah? Come on. Come on then. 827 00:36:07,480 --> 00:36:11,560 If the chat and the banter and the personality 828 00:36:11,600 --> 00:36:14,080 and the evenings that we've had with them so far 829 00:36:14,120 --> 00:36:16,520 is matched with what they're going to do tonight, 830 00:36:16,560 --> 00:36:19,280 I definitely think that it's going to be a winning night, yeah. 831 00:36:19,320 --> 00:36:21,400 I think it's playing a bit too safe. 832 00:36:21,440 --> 00:36:25,320 I would like to see a bit more interesting stuff in them. 833 00:36:25,360 --> 00:36:28,440 First to arrive are Sebastian and Alex. 834 00:36:30,160 --> 00:36:33,160 Hello! Alex, Sebastian. Welcome! 835 00:36:33,200 --> 00:36:36,000 Nice to see you. Mate, look at that! 836 00:36:36,040 --> 00:36:38,000 That blazer is next level. 837 00:36:38,040 --> 00:36:41,920 This jacket only comes out on special occasions such as Christmas, 838 00:36:41,960 --> 00:36:45,800 last Easter, and of course it's come out for this week. 839 00:36:45,840 --> 00:36:49,480 I was wrong, I thought it was going to be the other way round, 840 00:36:49,520 --> 00:36:51,320 but I'm pleasantly surprised. 841 00:36:51,360 --> 00:36:52,960 Kim was stood there in her chef whites. 842 00:36:53,000 --> 00:36:56,040 I thought, "Well, I've been proven wrong but happily proven wrong." 843 00:36:56,080 --> 00:36:57,240 Very glad to have been. 844 00:36:57,280 --> 00:36:59,880 They thought the fat bloke was the chef here 845 00:36:59,920 --> 00:37:01,720 and the thin one was the boss. 846 00:37:01,760 --> 00:37:04,840 Next up are the ones to beat, Rodrigo and Shamil. 847 00:37:04,880 --> 00:37:06,760 Your waistcoat! THEY CHEER 848 00:37:06,800 --> 00:37:08,440 Your waistcoat. 849 00:37:08,480 --> 00:37:09,520 Very snazzy. 850 00:37:09,560 --> 00:37:11,800 So here's to a fantastic last night. 851 00:37:11,840 --> 00:37:13,960 Let's enjoy it, let's just have a good time. 852 00:37:14,000 --> 00:37:15,280 Good luck to the winners. 853 00:37:15,320 --> 00:37:18,520 Yes. Cheers, guys. 854 00:37:18,560 --> 00:37:21,960 Coming up, a clucking cameo... 855 00:37:22,000 --> 00:37:23,880 Kim, come on, we've got to get the main done. 856 00:37:23,920 --> 00:37:25,360 HE CLUCKS 857 00:37:25,400 --> 00:37:27,120 ..and someone collects the cash. 858 00:37:27,160 --> 00:37:29,720 In third place - are you ready for this? 859 00:37:37,280 --> 00:37:39,960 It's the third and final night in and around Bristol, 860 00:37:40,000 --> 00:37:43,000 where professionals Rich and Kim from the Boar's Head 861 00:37:43,040 --> 00:37:46,840 are hoping they'll wow with their traditional pub food. 862 00:37:46,880 --> 00:37:48,880 The atmosphere's great, isn't it? Yeah. 863 00:37:48,920 --> 00:37:51,560 Looks likely there's going to be a hell of a party tonight, I think. 864 00:37:51,600 --> 00:37:54,760 Yeah. That's how it feels. It's all good. Yes. 865 00:37:54,800 --> 00:37:56,360 While Kim kicks things off in 866 00:37:56,400 --> 00:37:59,520 the kitchen, the boys peruse the poultry. 867 00:37:59,560 --> 00:38:02,400 Ooh, look at this! Ooh. 868 00:38:02,440 --> 00:38:04,880 They have some chickens. 869 00:38:04,920 --> 00:38:07,880 Looking forward to the fried egg. 870 00:38:07,920 --> 00:38:09,840 Shamil's my chicken. HE CLUCKS 871 00:38:09,880 --> 00:38:11,040 Yeah, moving on... 872 00:38:11,080 --> 00:38:12,720 With the eggs fried... 873 00:38:12,760 --> 00:38:14,240 Beautiful. 874 00:38:14,280 --> 00:38:16,120 ..all that's left to do is plunge 875 00:38:16,160 --> 00:38:20,760 the parsnip crisps into hot oil and serve up the chorizo hash. 876 00:38:20,800 --> 00:38:23,720 Oh, looking lovely, chef! 877 00:38:23,760 --> 00:38:25,840 With a drizzle of parsley oil, it's ready - 878 00:38:25,880 --> 00:38:31,160 chorizo hash topped with a fried egg and parsnip crisps. 879 00:38:31,200 --> 00:38:33,080 BOTH: Service! 880 00:38:33,120 --> 00:38:35,600 Beautiful. Ooh. 881 00:38:35,640 --> 00:38:38,360 Tuck in, guys, enjoy. Thank you. 882 00:38:40,680 --> 00:38:42,880 I like the hash brown. 883 00:38:42,920 --> 00:38:46,240 It's, like, soft in the middle and crispy on the outside. Perfect. 884 00:38:46,280 --> 00:38:48,880 It feels like mashed potato, but you've got that coarseness 885 00:38:48,920 --> 00:38:50,840 with it as well, which is really, really nice. 886 00:38:50,880 --> 00:38:53,600 Sebastian's comments, they really meant a lot didn't they? Yeah. 887 00:38:53,640 --> 00:38:55,880 He was probably one of them that we were... 888 00:38:55,920 --> 00:38:57,160 Worried about, yeah. 889 00:38:57,200 --> 00:38:58,800 Yeah, because of his background. 890 00:38:58,840 --> 00:39:00,200 But I think we pulled it off. 891 00:39:00,240 --> 00:39:03,400 The starter, for me, hash brown, absolutely amazing. 892 00:39:03,440 --> 00:39:06,640 The parsnip crisps, I wasn't really sure because it wasn't crispy. 893 00:39:06,680 --> 00:39:10,080 No, I was very happy with them. They were how... 894 00:39:10,120 --> 00:39:12,560 Yeah, they were crispy, they were sweet. 895 00:39:12,600 --> 00:39:16,080 From a contented chef to a candid conversation. 896 00:39:16,120 --> 00:39:21,040 Someone bought a packet of chocolate covered biscuits, wasn't it, and they were on the side. 897 00:39:21,080 --> 00:39:22,720 So, yes, so they got shared around 898 00:39:22,760 --> 00:39:26,080 and someone said they couldn't possibly let that pass their lips. 899 00:39:26,120 --> 00:39:28,560 I could not possibly let one of those pass my lips. 900 00:39:28,600 --> 00:39:30,520 And I looked up and said, 901 00:39:30,560 --> 00:39:34,040 as you do, "He's obviously lying, look at him." 902 00:39:34,080 --> 00:39:35,480 He is a fat... 903 00:39:35,520 --> 00:39:37,680 I did not say that! 904 00:39:37,720 --> 00:39:39,040 Blimey! 905 00:39:39,080 --> 00:39:41,680 Rich and Kim definitely have a good relationship. Yeah. 906 00:39:41,720 --> 00:39:45,800 With the starter a smash hit, time for the next course. 907 00:39:45,840 --> 00:39:48,160 Kim, come on, we've got to get the main done. 908 00:39:48,200 --> 00:39:49,200 Oh, hello! 909 00:39:49,240 --> 00:39:51,400 Come on! Oh, right, sorry. 910 00:39:51,440 --> 00:39:54,400 Ethel the chicken was definitely not hurt. No. 911 00:39:54,440 --> 00:39:57,520 No. She likes to do her little debuts now and again. 912 00:39:57,560 --> 00:39:59,120 Only when you make her! 913 00:39:59,160 --> 00:40:01,240 The veg is baked and fried, 914 00:40:01,280 --> 00:40:03,440 and with a completely different chicken poached, 915 00:40:03,480 --> 00:40:06,200 it's all loaded onto the plate. Here it is - 916 00:40:06,240 --> 00:40:08,000 poached stuffed chicken breast 917 00:40:08,040 --> 00:40:11,360 with a thyme and white wine sauce, potatoes and veg. 918 00:40:13,280 --> 00:40:15,400 Look at this! 919 00:40:15,440 --> 00:40:16,960 That smells absolutely amazing. 920 00:40:18,840 --> 00:40:21,040 I've worked in up to three Michelin star kitchens 921 00:40:21,080 --> 00:40:23,880 and this would be very worthy of being served in that kitchen. 922 00:40:23,920 --> 00:40:27,200 Oh, that's really kind. That means a lot, that does. 923 00:40:27,240 --> 00:40:28,760 That is really, really delicious. 924 00:40:28,800 --> 00:40:31,880 I'm gobsmacked. You are, weren't you? You just said. 925 00:40:31,920 --> 00:40:33,720 I am absolutely gobsmacked. 926 00:40:33,760 --> 00:40:37,000 I honestly thought he'd just - I know, I don't mean to be impolite - 927 00:40:37,040 --> 00:40:41,560 he'd really be critical because of, obviously, all of his experience, 928 00:40:41,600 --> 00:40:44,080 and he wasn't, he loved it. 929 00:40:44,120 --> 00:40:46,000 Beautifully cooked, in my opinion. 930 00:40:46,040 --> 00:40:49,600 The stuffing inside the breast was absolutely... Fantastic. 931 00:40:49,640 --> 00:40:53,080 Yeah, fantastic, yeah. 932 00:40:53,120 --> 00:40:55,080 I'll be honest, I'm not a fan of chicken breast 933 00:40:55,120 --> 00:40:57,080 so it's not my type of thing. No, that's fine. 934 00:40:57,120 --> 00:40:59,560 I like chicken on the bone, so that's probably the thing. 935 00:40:59,600 --> 00:41:01,920 I wouldn't eat chicken on the bone, I don't know about you. 936 00:41:01,960 --> 00:41:03,200 No, not really. No. 937 00:41:03,240 --> 00:41:05,480 So, yeah, it went really well, we think, yeah. Yeah. 938 00:41:05,520 --> 00:41:09,720 And it seems the hosts aren't the only ones in high spirits. 939 00:41:09,760 --> 00:41:12,320 This is an old, old pub 940 00:41:12,360 --> 00:41:16,080 and it must have been probably about four o'clock one morning, 941 00:41:16,120 --> 00:41:20,560 and I heard a chair being pulled across the bar floor, 942 00:41:20,600 --> 00:41:23,160 and the end chair at the table in the bar 943 00:41:23,200 --> 00:41:26,560 had moved about eight foot towards the snug area. 944 00:41:26,600 --> 00:41:28,400 Right. Time to go home! 945 00:41:28,440 --> 00:41:30,440 Right on the edge. 946 00:41:30,480 --> 00:41:32,880 I'm going home now. 947 00:41:34,440 --> 00:41:35,840 See you later, yeah. 948 00:41:35,880 --> 00:41:37,280 I don't like ghosts. 949 00:41:37,320 --> 00:41:39,400 Oh, bless your nylon knickers. 950 00:41:39,440 --> 00:41:40,920 Oh, thanks, mate. 951 00:41:40,960 --> 00:41:42,040 I don't want to see ghosts. 952 00:41:42,080 --> 00:41:43,560 Yeah. 953 00:41:43,600 --> 00:41:46,440 But there's one behind you! 954 00:41:46,480 --> 00:41:48,160 Ha-ha - got you! 955 00:41:48,200 --> 00:41:50,200 With mixed reviews on the main, it's time to try 956 00:41:50,240 --> 00:41:52,600 and pull back some points with dessert. 957 00:41:52,640 --> 00:41:53,960 I think... 958 00:41:54,000 --> 00:41:56,800 Dessert's going to do it. It's going to be wow. Yeah. Yeah. 959 00:41:56,840 --> 00:42:00,240 Hopefully. And I'm going to have the biggest spoon out of everyone. 960 00:42:00,280 --> 00:42:02,960 That's fine. 961 00:42:03,000 --> 00:42:07,040 Kim portions out the hefty puds into some fancy little bowls, 962 00:42:07,080 --> 00:42:08,560 and it's good to go. 963 00:42:08,600 --> 00:42:10,640 Chocolate and brioche bread and butter pudding 964 00:42:10,680 --> 00:42:12,600 with cream custard. 965 00:42:12,640 --> 00:42:14,240 Thank you, yeah. 966 00:42:14,280 --> 00:42:16,920 The sultanas are soaked in cognac. 967 00:42:16,960 --> 00:42:18,960 ALL: Ooh! 968 00:42:19,000 --> 00:42:21,280 Matron! 969 00:42:21,320 --> 00:42:22,920 Yes. 970 00:42:22,960 --> 00:42:25,000 That is ten out of ten, honestly. Lovely. Thank you. 971 00:42:25,040 --> 00:42:26,560 I would have ten of them. 972 00:42:26,600 --> 00:42:28,200 Good, that's good. 973 00:42:28,240 --> 00:42:32,760 Ten out of ten, Kim. Absolutely. Ten out of ten. Kim, legend. 974 00:42:32,800 --> 00:42:36,920 The cognac in the raisins is a great addition. 975 00:42:36,960 --> 00:42:38,960 The entire night tonight I've been taken on 976 00:42:39,000 --> 00:42:42,680 a nostalgia trip from, like, growing up in the country. Yeah. 977 00:42:42,720 --> 00:42:44,360 This perfectly finishes it off. 978 00:42:44,400 --> 00:42:46,000 I think that was probably 979 00:42:46,040 --> 00:42:49,400 the best of all the courses that we did. Desserts, yeah. 980 00:42:49,440 --> 00:42:50,920 Final thoughts? 981 00:42:50,960 --> 00:42:52,800 First things first, 982 00:42:52,840 --> 00:42:55,360 I want the name and number of your tailor. 983 00:42:57,360 --> 00:43:02,000 The biggest thing that I've learnt this week is maybe going back to my roots. 984 00:43:02,040 --> 00:43:05,240 I've taken a lot of technique and a lot of skill, 985 00:43:05,280 --> 00:43:08,600 but not maybe so much the soul. 986 00:43:08,640 --> 00:43:11,440 It is lovely just to know that whether you're from 987 00:43:11,480 --> 00:43:14,040 a different culture or see things differently 988 00:43:14,080 --> 00:43:15,560 and have gone round the world, 989 00:43:15,600 --> 00:43:18,360 we all have the passion for what's on the plate, 990 00:43:18,400 --> 00:43:21,600 and hopefully we've all inspired each other by that. 991 00:43:21,640 --> 00:43:23,880 Doesn't matter how smart you are and how clever you are 992 00:43:23,920 --> 00:43:26,200 with your cooking, sometimes it just takes... 993 00:43:26,240 --> 00:43:29,480 Simplicity is the key, and I think they executed that really well. 994 00:43:29,520 --> 00:43:31,000 Absolutely exceptionally. 995 00:43:31,040 --> 00:43:32,520 Here's to the winners. 996 00:43:32,560 --> 00:43:33,840 ALL: To the winners! 997 00:43:33,880 --> 00:43:38,760 Rich and Kim need 39 or more to top the table. 998 00:43:38,800 --> 00:43:40,800 We're going to give them a... 999 00:43:40,840 --> 00:43:42,560 ..19. 1000 00:43:42,600 --> 00:43:43,840 We're going to give... 1001 00:43:43,880 --> 00:43:44,960 Hold it! 1002 00:43:45,000 --> 00:43:47,440 Let's find out who's going to land the lolly. 1003 00:43:49,480 --> 00:43:53,480 ALL: Whooooooa! 1004 00:43:53,520 --> 00:43:56,880 So in third place, are you ready for this? 1005 00:43:56,920 --> 00:44:00,400 Is the Cloak & Dagger, Alex and Sebastian. 1006 00:44:03,640 --> 00:44:06,040 Second place... 1007 00:44:06,080 --> 00:44:09,120 ..the Boar's Head village pub in Aust, Rich and Kim, 1008 00:44:09,160 --> 00:44:11,000 which means in first place is 1009 00:44:11,040 --> 00:44:13,800 the Coconut Tree, Shamil and Rodrigo. 1010 00:44:18,640 --> 00:44:20,040 Well done, mate. Well done. 1011 00:44:20,080 --> 00:44:23,360 Shamil and Rodrigo scored Rich and Kim 16, 1012 00:44:23,400 --> 00:44:26,800 meaning a slam dunk for the Sri Lankan boys. 1013 00:44:26,840 --> 00:44:28,800 Really pleased to win, really, really happy. 1014 00:44:28,840 --> 00:44:31,920 I'm glad to put Sri Lanka on the map. 1015 00:44:31,960 --> 00:44:35,400 Top three, baby. Top three, top three. 1016 00:44:35,440 --> 00:44:38,360 Knew we'd get it, I knew we'd get top three. Oh, God, yeah. Yeah, yeah. 1017 00:44:41,720 --> 00:44:44,240 I really think this jacket brought us luck today. 1018 00:44:44,280 --> 00:44:45,760 Look at it, look. 1019 00:44:45,800 --> 00:44:48,560 How can this not bring you a bit of luck, there? I know. 1020 00:44:48,600 --> 00:44:50,040 It's well good. 1021 00:44:50,080 --> 00:44:52,320 Cheers, guys! It's been an absolutely amazing week. 1022 00:44:52,360 --> 00:44:55,920 There you go. I did it wrong.