Quack, quack, quack, quack, quack...
NARRATOR: Take three restaurants...
Cheers. Thank you, thank you.
..all experts in culinary creations.
Yes! Yes! SHE LAUGHS
Throw in three fantastic courses.
Where's the dinner, Winston?
Hiya.
And get them to score in secret.
CLATTERING AND SMASHING
Oh.
On today's show...
THEY LAUGH
..singed suppers...
I'm not happy with the way that they've come out.
The steak is all burnt at the bottom.
..and inadequate etiquette...
So, what you're saying is I haven't brought her up properly?
We're not sat in a cafe on the M62.
..as these competitive cooks go head-to-head
to win a £1,000 prize.
It actually keeps you regular... HONKING
..if you know what I mean. LAUGHTER
This week our Professionals competition is in West Yorkshire,
where you'll find the highest concentration
of Michelin-starred restaurants and gastropubs,
outside of that there London.
Two beef and two pork. OK, thank you.
Can I have some gravy and Yorkshires? Thank you.
And looking to notch up a win by the end of the week
are our first duo,
front-of-house manager Richard and chef patron John,
of The Quarry restaurant and bar.
There it is.
What we're all about is classic British food,
cooked freshly, locally sourced and served with friendly people.
Happy birthday. I hope you enjoy yourself.
I'll let you settle in, and we're going to come back to you.
Thank you.
Having worked together 20 years ago,
the duo recently reunited to run the restaurant together.
Is that big enough for you?
Yeah, big is always better.
We respect each other, we love each other. Yeah.
But he bloody annoys me sometimes. And he drives me insane.
Woo! Get off.
Here's hoping they'll show a united front in the kitchen
as, for one day only, Richard's been recruited to help out.
He needs to be focused and listen to clear instruction.
Listen to Daddy. I'll show him what needs to be done, as well.
Right, are you ready? I'm ready. Are you ready?
Come on then.
First thing on offer is a British classic -
good old sticky toffee pudding.
I want a sticky toffee pudding
as sticky as possible.
How sticky exactly?
As sticky as gorilla glue, I think.
Now that is sticky.
Meet chef Kenny and manager Winston
from Japanese restaurant and karaoke bar Bento.
The reason they come to Bento
is because of me, and Kenny's always here.
It's a big draw, but possibly also to sample your selection
of authentic Japanese street food and drink,
all of it served with a smile.
Here is your starter, enjoy.
We like to smile and be happy every day.
OK, nice. Let's get that on the table.
That's the first impression you get from us, isn't it, Winston?
Absolutely.
Come on, give us your best smile then.
TING! There you go.
Under John's beady eye,
Richard kicks off the pudding batter.
I've just got eggshell in it.
Do you know the best way to get eggshell out is by using
the other half of the eggshell?
I don't put it in in the first place.
Next, stewed figs are blitzed,
and Richard bungs them in the mixer.
Can you get it in the bowl, please? I want to lick it.
No, you can't lick it. Why?
How old do you think you are? You're not seven.
Spoilsport.
In go flour and eggs, and the batter gets a good churn.
That's smashing, John, smashing.
Wash up. All right.
Do as you're told, Richard.
You finish your tea, John.
SMASHING AND CLATTERING Butter fingers!
Hey.
Look at that, John.
Next, Richard fills ramekins with the figgy batter.
A piping bag would have been better, FYI.
Right, now you're making a mess, aren't you? OK, you do it.
No, look, you do it gently.
I do everything gently.
Smells really good though, I will give you that. Yeah.
Right, we need to get these in the oven.
John will sticky up his puds later with a butterscotch sauce.
Onto the main -
sea bass with a chilli, parmesan and spinach sauce.
Sea bass is a fish, OK? No, so... We all know.
What's sea bass?
Fish.
Ring any bells?
Is that...? We do sea bass here, sometimes. You've had sea bass.
No? You have a think.
Ooh, that's a charming wine glass, is that, Holly. Very clean.
Well done.
Meet our final double act of the week,
landlady of the West End House pub, Tammy, and her daughter, Holly.
There's no airs and graces.
It's down to earth.
It's not trying to be something that it's not.
Yeah, what you see is what you get really, isn't it?
So, that's the best thing about it.
Have you put the potatoes on? Yeah, potatoes are on.
All right, I'm just asking.
Food's traditional English grub.
Belly-busting, that's what it is.
Are you keeping all right, love? I am. I'm fine, yeah.
Oh, good, come here.
I love the community, I love the pub.
I know everybody.
And what do you like, Holly?
I love the free drinks and the free food.
Fair dos.
BELL RINGS
Last orders, please.
Back with the boys, and it's all about the bass.
So, I've taken the guts out for you already, so...
Are you all right? It stinks.
It does, it's fresh. It stinks.
So, find the bone, hear it crunching.
They've gone for a quite safe option, really. It is, yeah.
Yeah, I can't see much going wrong with it. Can't wait for tonight.
I'm hungry now. Yeah.
JOHN: There are some little fine bones,
so can you get the tweezers, use the tweezers?
Pluck it like you do your eyebrows. I don't pluck my eyebrows.
Who are you kidding? I don't pluck my eyebrows.
No, honestly, I've never plucked my eyebrows.
Yeah, sure you don't.
Fish filleted, it'll be pan-fried tonight
and dished up with a cheesy spinach sauce.
Any good?
Oh, that's banging.
They're also serving crushed new potatoes.
Are you counting these? Counting them? For what?
Portion control.
Meany.
Just the starter left now - chicken and chorizo skewers.
It's a quite simple dish, really, isn't it?
Well, I make it, I can make it at home myself.
I would like to see how they can pull it off tonight, to be honest.
Chorizo. I need it half-inch thick.
Do you know what half an inch looks like?
You should know how thick a half an inch is.
Yes, thank you, Richard.
The chunky chicken is marinated in oil and garlic.
Pretty simple. I think I could do that.
In your sleep? Yeah, fairly easily whip one of them up.
RICHARD HUMS
Yeah, that's raw chorizo. It's raw, it's not cooked.
Yeah, OK, yeah. Thank you.
Every day's a school day with John, isn't it, sir? It is.
I'm losing the will now. OK, is that enough?
Do you want me to do the last one? Yes, please. God, almighty.
Part-timer.
The meaty sticks will be griddled tonight,
so that's all they can do for now.
Shall we hug it out? Shall...? Yeah, go on.
You smell like fish. I know I do. Ooh.
Thank you. Cheers.
Off you pop, and please get a shower.
It's not scaring me as it should do.
No, it's not really mind-blowing.
SHE LAUGHS
Sounds like the whole menu is from a supermarket, really.
Exactly, yes.
That's a bit harsh.
This looks very nice, doesn't it?
First to the soiree, it's Tammy and daughter Holly
from West End House.
Posh. It's very nice.
Hi. Hello, there. Hi, there, how are you?
Hello. Hi, are you all right? I'm Richard. Hi. Nice to meet you.
Nice to meet you. Tammy. Tammy, nice to meet you. I'm John.
Hi, John. Nice to meet you. I'm Holly. Holly, nice to meet you.
I'm Richard. Are you both related? We are.
OK, mother and daughter? Daughter, yeah.
I think you meant sisters didn't you? I did, yeah. Yeah.
Smoothie.
I hope the next two are fellas.
Will these two do? It's Kenny and Winston from Bento.
Wow, nice place.
Hi, hello, you OK? How are you?
Hello. Hi, I'm Rick. Hi, Rick, nice to meet you.
I'm Winston. Winston, nice to meet you. How are you?
Nice to meet you, good. That was a firm handshake.
Hi, Rick, I'm Kenny. Nice to meet you.
Kenny, nice to meet you. Let the party begin. Thank you very much.
Let it all go, yeah. absolutely. Cheers, everyone. Cheers.
Thank you so much. Nice to meet you. Cheers.
Coming up, clumsy comments...
How old do we think Mum is?
48, 49.
What?
Even if they look 50, just say they look 30.
..and spirit shenanigans.
Muriel.
HE CACKLES, SHE SCREAMS
A little bit of wee came out.
THEY LAUGH
It's the first night of our Professionals competition
in West Yorkshire, where The Quarry's John and Richard
are hoping to beat two rival duos to a £1,000 prize.
So, what's with the rhubarb on the table then?
So, obviously, we're in Wakefield,
which is part of the rhubarb triangle.
And talking of rhubarb,
we have a very special guest -
the one and only Ruby Rhubarb.
No way! CHEERING AND APPLAUSE
That's more like it!
I'm Ruby Rhubarb, world-famous round these here parts
for my knowledge of rhubarb.
She is massive in Wakefield. Massive.
It's like looking in a mirror. LAUGHTER
It really is.
I felt like I was supposed to know who it was.
Like, "Oh, yeah. Yeah, I do. Ruby Rhu...yeah, yeah, yeah.
"I know who that is."
Now, the other interesting fact about rhubarb
is it actually keeps you regular... HONKING
..if you know what I mean.
I genuinely don't like clown sort of type of people.
Ooh, Winston, you do look regular.
I always look like regular.
Oh, he likes to be regular.
I just personally don't like that sort of act so... I totally agree.
Yeah.
Luckily for you, it's time to ditch the dame,
as The Quarry boys get cracking with the starter.
Don't let them stick.
No, they're not sticking.
The kebabs are daintily placed on seasonal leaves,
and it's good to go.
Oh, it looks great. Thank you. Lovely.
Chicken and chorizo skewers with harissa yoghurt and olives.
Tuck in.
Wow. Do I just pick it up with my hands,
and just go straight in?
You can eat it...you can eat it however you want.
The chorizo is home-made, right?
The chorizo is a Spanish chorizo.
I'm not aware of anywhere in Yorkshire that makes chorizo, so...
Yeah. Just thought I'd ask.
How is it, girls?
I love it. You OK, you like it?
Yeah, it's really nice.
It's quite filling, big pieces of meat,
so just how I like my meat, really. LAUGHTER
It was a filling starter.
But it was pretty chunky meat, wasn't it? It was pretty hearty.
For one person, it's, like, perfect.
For another person, it's, like, too much,
and it's always like... Yeah, it's down to people's preference.
Depends what sort of target you want to go for, I suppose.
Exactly, yeah. If you want to go for the, like,
more fine-dining type, I would say, yeah, probably smaller pieces.
He mentioned going fine-dining.
We've never professed to be fine-dining. No.
You know, we're a Yorkshire family restaurant
that has wholesome food.
Better than what I imagined, so, yeah, it's not bad overall.
Starter scoffed, time for John to wow,
with a lecture in local history.
Horbury Bridge is famous for -
I don't know if you've heard it - Onward, Christian Soldiers song.
Hymn, actually.
They used to sing it walking up the hill,
and they used to stop off here for refreshments. Really?
Go on, give us a burst then.
# Onward, Christian soldiers... # OTHERS JOIN IN
# Marching as to war... #
Tune!
When John was doing his song,
it did feel like I were sat back in assembly.
The song that they sung? I have not got a clue about it.
I don't even follow the charts, to be honest. Yeah.
To be fair, it was a bit of a one-hit wonder.
That's the first time I've ever had that starter,
so I'm really impressed, so well done. Yeah, I enjoyed that.
It was good, and we've got the table to relax,
so on with the main course. Smashing.
With sea bass, it cooks very quickly, within two minutes,
so high heat, bit of butter - perfect.
Guys, how long is it going to be? Three minutes. OK, good.
The fillets are straddled over spuds.
All good?
And with veg and a saucy drizzle, the dish is ready for the table.
Service.
Sea bass with a chilli, parmesan and spinach sauce,
crushed new potatoes, seasonal greens
and a parmesan crisp.
KENNY: Wow.
WINSTON: Oh, wow, look at that.
Guys, enjoy. Bon appetit. Bon appetit.
I think, so far, I'm impressed. Thank you.
It's actually a good combination, you know?
The cheesy sauce and the vegetables, and I quite like a sea bass.
It's not too heavy.
I would say it is a tiny little bit fishery.
Fishery?
Is the fish fishy, Kenny? LAUGHTER
So, yeah, no, it's fresh, fresh in, so it should be...
No, it's nice.
Them telling me, you know, the fish was a bit fishy was...
Still confused with that.
Um...
But, yeah, it's fish.
Well, you wouldn't want it to taste of cheese, would you? No.
The skin could have been a little bit crispier,
but apart from that, you guys have done a good job.
Excellent, good.
Kenny is still being a bit picky.
I think Kenny is the, like, big chef of the group.
Time for a quick game of How Old Is My Mum?
Always a winner.
Right, so how old do we think Mum is?
Be honest, though. Don't tell any lies. OK.
Just come right out with it.
I think maybe 46.
Probably go a bit higher.
That's not a good idea.
LAUGHTER
Just to 48, 49.
What? Oh, really? Oh.
You were warned.
I'm 46. You were bang on. APPLAUSE
Good guess.
I was only two years out, but noted. HE LAUGHS
Ah, well, get over it.
Not that big of a deal.
Yeah, I know, I'm...
I'll forgive him. We'll see how we go.
I'm not convinced.
If I were John, next time,
even if they look 50, just say they look 30.
Just keep them sweet and happy.
Well, that's one approach, I suppose.
So, I treated myself for my 40th birthday,
a couple of years ago, and I used to be kind of bald,
so I had myself a little hair transplant.
Is it like me? Do you know something?
My hairline, kind of similar. It was, yeah.
Rick, if you don't mind, can I come round to have a look
at your lovely hair?
You want to have a look at my hair? Yeah, yeah.
All right, just don't pull it out.
Can I touch your hair?
If you want to touch me, you can do. LAUGHTER
Wow.
I feel like I have to get you guys a room or something.
LAUGHTER
Everyone's in, like, a good mood.
I think everyone's having a nice night.
I saw a lot of clear plates. I think we're doing a good job.
And I think...yeah, I think we can win this.
Steady, tiger.
There's still dessert to go.
So pleased with these.
John drizzles the puds with butterscotch sauce.
OK, get the ice cream on, onto the breadcrumbs.
Thank you.
This looks amazing, and it's good to go.
Sticky toffee pudding with ice cream and a swanky caramel sugary thingy.
Thank you.
Well, it looks amazing, I must admit.
Has the pudding been kept warm for a bit because it's...?
It's been out, yeah.
Yeah, because it's dried out a little bit, that's all.
Well, it is what it is. Yeah, I know, I know.
The outside were a bit crispy.
I would have liked it a bit more light and fluffy.
I thought that the sticky toffee pudding was really nice, actually,
and the buttersc... There wasn't too much sauce.
I just think it was a bit too big.
I think the presentation were fantastic,
I don't think we had anything to feel worried about.
Pud polished off, there's one final guest to introduce.
Ever since I've started,
there's always been stories of a ghost here,
and so I've named her Muriel.
There's just this really kind of eerie uncomfortableness.
Shall we go over and see if she's in?
Yeah, let's.
It's just this area, it's just, like, really, really cold.
And then, there's just this weird kind of...
..I don't know, just this eeriness. It's a bit chilly here, isn't it?
When we were walking to where she was, supposedly,
it did get a little bit colder.
Muriel.
HE CACKLES, SHE SCREAMS
LAUGHTER
How did you take to that? A little bit of wee came out.
It could have been a lot worse.
I definitely think we've done the best we could do.
I know they've enjoyed it.
The empty plates have demonstrated that.
Scores out of 20, please.
We've had a great night. We've really enjoyed it,
Good hosts, good food, good company.
So, we're going to give Richard and John...
..18. 18.
Only thing that let me down was the dessert.
For me, it was the starter.
For that reason, we're giving Richard and John...
BOTH: 15.
So, Richard and John's
best of British Beano earns them
a very respectable 33 points
out of 40.
It's day two and the turn of Bento's Kenny and Winston to host.
And after last night, they might have to up their game.
I thought our night was... It were amazing.
I think we've definitely got it in the bag.
The bar's been set, I reckon.
We'll be fine. We're comfortable we're going to pull it off.
We never get complaint about these dishes, so...
Confident.
First up on their menu of authentic Japanese street food
is the starter, Salmon okonomiyaki.
I think that sounds Japanese.
Basically, it's a Japanese street food type of pancake,
which is very traditional in Japan.
Give that man a prize.
Salmon.
What about it?
Don't like salmon.
Not even a little bit?
At all. Oh, dear.
The salmon's that fresh from this morning
that it's practically still moving, you know?
HE LAUGHS
If it is a sushi starter, it'll be good. Yeah, yeah.
I like raw fish.
It won't be raw for long.
Put the lid back on.
Once poached, the fillets are flaked.
Mm, that's perfect. That's nice.
Next job, pancake batter, and Kenny's got a tip.
Our top secret of making a light and fluffy pancake
is using this sparkling water.
Not much of a secret now.
Right, I think it's the perfect texture now.
Let's put it in the fridge, ready for tonight.
See you later.
The salmon, along with shredded cabbage
will be added to the batter mix when the pancakes are cooked tonight.
Onto the main - miso duck.
So, what's duck like, Mum?
Well, I'd say it were more like pigeon
than it is like chicken, so it's...I'd say,
it's a cross, somewhere in between chicken and pigeon.
Think "chigeon".
Duck is a...can be a hard dish to cook,
depending on the amount of fat it's got on there.
We need to reduce some of the fat so it's not over fatty.
The duck will be pan-fried tonight
and served with miso and teriyaki sauce.
Perfect.
I'm kind of curious to see if there's anything else on the plate
cos it sounds quite basic.
Am I getting any veggies? That's what I want to know.
I want my veggies.
To satiate John's roughage needs, there will be green beans...
Bigger the better.
..king oyster mushrooms and sweet potato mash.
Oh. HE GASPS
THEY LAUGH
Oh, Winston, you wag.
Last up, pud -
matcha mousse with ume wine raindrop cake.
I know what a mousse is but not matcha mousse.
Matcha powder is basically
the Japanese green tea in a powder form.
The tea powder is mixed with milk,
then added to a sour cream and cream cheese mix.
Is that nice, Winston?
Perfect.
That goes onto a biscuit base, and it's in to chill.
The mousse will be served with raindrop cake,
which is a plum-wine flavoured jelly.
We've got everything ready. Smashing it.
I cannot wait for tonight now. Here we go.
THEY CHEER
I don't feel that this is competition for us.
You're either going to love it or you hate it,
but I don't feel that we need to be worried.
I'm not worried. No?
I think I'm excited for this tonight
because a lot of it seems like something I've never had before,
so I'm really always eager to try new things.
Japanese food.
Ah, I thought so.
First up, it's current leaders, John and Richard.
Hi! Hey, how are you?
Are you well? Hi, Rick. Hello.
Nice to see you, are you all right? Hey, John.
Nice to see you again. Ah thank you for coming. Thank you.
Lovely, thank you. There you go, gents.
Thank you so much, lovely. Thank you.
Gentlemen, welcome to our restaurant tonight.
You're going to have the best meal of the week tonight.
I think you might find that last night's was the best meal
of the week. Well, you never know.
We'll have to wait and see. THEY LAUGH
Last in...
Oh, God, we've gone to the wrong place.
Almost. It's Tammy and Holly.
HOLLY LAUGHS It's this one.
Hey! Welcome to our restaurant.
Hello, Tammy. Hello, Holly.
There you go.
Thank you very much. We made it extra strong for you.
THEY LAUGH
So, in Japan, instead of we say cheers,
we say kampai. Kampai.
Kampai. Kampai, it means cheers. Shall we do that together?
Yes. So, yeah.
Three, two, one. ALL: Kampai.
And in Yorkshire, we say, "Ay-up."
Ay-up. THEY LAUGH
Ay-up, my love.
Coming up...
There we go.
..luscious locks...
To be honest, I think the wig quite suits you. 100%.
I think so.
..and car-crash karaoke.
# If I could turn back time... # LAUGHTER
If I'm going to go in, I'm going to go in deep.
It's night two in West Yorkshire...
Kampai!
..where hosts Winston and Kenny of Bento are hoping
their Japanese junket will bag them
approximately 161,573 yen,
which is £1,000.
Shall we get seated,
and let's get the starter on the go?
Sounds good. Yeah. There we go.
So, I think we're going to smash it tonight, aren't we, bro?
You've got confidence. Yeah, let's give it a fist bump. Yeah!
Kenny kicks off by re-fluffing his pancake batter.
So, this bowl of batter is the best batter you'll ever get.
Well, they do say better butter makes a bitter batter better.
You wouldn't get a better batter than that.
Flaked salmon is added to shredded cabbage.
Oh, looking nice, looking nice.
And on goes the batter.
The food or me, Winston? I would say both.
After a quick sizzle, then a fancy drizzle,
it's time for a sprinkle of Japanese spice.
All looking good, Kenny. Yes.
Almost done. Can't wait to serve it?
Let's get it to the table.
With a dried fish topping, it's good to go,
after a quick snap, of course.
You look amazing. I mean, the food looks amazing.
Ah, nice.
With a pinch of pickled ginger, Salmon okonomiyaki is served.
RICHARD: Mm, wow.
So, the flakes on top, what are they?
So, the flakes on the top, which is called bonito,
which is the dried fish from Japan.
Do you like it?
I don't usually go for salmon.
It's not my least favourite, but it's not my favourite,
but I'm actually really enjoying it. Awesome.
It's right up my street.
I love this kind of food, so it's really, really nice. Awesome.
I probably would want, as a starter, maybe half the size.
I don't like salmon.
You don't like salmon?
But actually...actually, I quite like this, yeah.
Is it stem ginger that's on the top, with the flake?
Do you mean the red bit, or...? The red bit, yeah.
Yeah, yeah. That really enhances the salmon flavour.
The elements of it's very good.
It's just the batter mix I'm struggling with.
No problem, no problem. I'll be honest with you,
I wouldn't be able to finish it because...
No, it's fine, absolutely fine.
The Japanese culture, a lot of the time, we share our food,
so sometimes they might buy this one starter
and share between two of you,
so that's why we make the portion size it is.
Back at the table, Richard is sharing his pet peeve.
Do you know what really, really winds me up,
at our restaurant, certainly, is parents that haven't
taught their children how to hold a knife and fork?
What about how Holly has left her knife and fork crossed,
instead of... Like, literally, yeah.
It must be really annoying. It would bother me.
I don't know. I don't want to be rude.
So, what you're saying is I haven't brought her up properly?
You've not brought her up right.
And might have to give, yeah, the authorities a call.
That's not a happy face.
Sort it out, Holly. That's must be...
That's it.
I definitely will be thinking about that
every time I go somewhere to eat,
and just see how it offends everyone else.
You know, a 20-year-old, she should know how to place
a knife and fork after she's eaten, you know.
We're not sat in a cafe on the M62.
Ooh!
In the kitchen, Kenny's on duck duty.
Duck. Quack, quack, quack, quack...
He's quackers. I'm so sorry.
Where's the dinner, Winston?
Come on.
Hiya! THEY LAUGH
I want to speak to the manager.
It's his day off today, sorry. Oh, typical.
Mash, mushrooms and greens are plated, and the duck's done.
It's cooked to perfection. I can't be any more pleased.
With a final drizzle of sauce, it's ready.
Miso duck with sweet potato mash.
Perfect, thank you.
We serve with this teriyaki sauce. Perfect.
Lovely, thank you.
I hope you all enjoy. Thank you. Let's get tucked in.
TAMMY: Thank you so much.
Oh, whoopsie!
The miso paste, the sauce, miso sauce,
what's the key ingredient in that?
Every meal that came out,
John asked lots of questions about it.
The balance being very sweet, is that something,
how you serve it all the time?
It's definitely put me on edge tomorrow night.
I feel like I'm going to be like,
"Will you stop asking me questions, John? Just get it down your trap."
The duck breast actually was cooked perfectly,
but however I did find the sauce,
the teriyaki sauce, and the sweet potato
made it too sweet for me.
This is my first time having duck.
Definitely won't be the last after this one.
It's absolutely gorgeous. Oh, thank you.
I can't pick a fault with it.
I'm blown out the water with it.
Yeah, I loved it.
I could have eaten everybody's, to be fair.
Main course, I thought it went really well,
just as I hoped.
The main important part is the duck cooked to perfection. Yes.
And I think I achieved that today.
Can you remember last night, when we were talking about
what I bought myself for my 40th? The hair transplant?
Oh. So, this is just to keep you going
until you can get to Istanbul.
Let's see what it is. Yeah.
Oh, wow! THEY LAUGH
That's lovely.
It's going to look even better than mine.
Nice sort of hair. Tuck out the fringe.
There we go. LAUGHTER
It really suits you. It really suits you.
It does. It's your look.
KENNY: To be honest, I think the wig quite suits you.
Really? Yeah, 100%.
I think so.
Just keep away from naked flames.
Time for a singsong in the karaoke room.
Take it away, guys.
# If I could turn back time # Turn back time
# If I could find a way... #
I think Richard's so talented in so many ways.
# And you'd love me, love me like you used to do... #
He can sing, he can host. He can dance.
Maybe he needs to think about his new career.
He's not the only one.
# If I could turn back time... # LAUGHTER
CHEERING AND APPLAUSE # Oh, baby... #
It's like Cher's in the room.
You stole the show, didn't you?
In I went. I thought, "Right."
Going to be hearing that in the shower tomorrow.
"If I'm going to go in, I'm going to go in deep."
You certainly did that. CHEERING
KENNY: Really, it opened them all up.
See the fun side of them.
Really proud of the night, yeah.
That was hilarious.
So, only the dessert to go now,
and I think they will love it.
Yeah, I'm sure they will.
Fingers crossed.
It's matcha mousse with ume wine raindrop cake.
I've never seen anything like this before.
It looks really nice. Thank you. Thank you very much.
So, I'm a really big fan of this.
I think the texture's really nice.
I really like it.
It felt really smooth, it was easy to eat.
It's just a nice way to end the night. Yeah, thank you.
So, in Japan,
after we finish the meal for the night,
we say, "Gochiso sama deshita."
ALL: "Gochiso sama deshita."
Well, I think we pulled it off tonight. Nice work.
Yeah, thank you. Thank you, thank you.
We done it.
Right, well, as they say in Japan, sukoa o onegaishimasu.
Scores, please.
We had a really fun night tonight.
But a few points on the food let them down.
And for that reason, we're giving Kenny and Winston...
BOTH: ..15.
Really good night, so we're going to give Kenny and Winston...
..18.
With 33 points,
the Bento boys prove big in Japan
and go into joint-first place.
It's the final day of the competition,
and at the West End House pub,
Tammy and Holly are feeling upbeat about tonight's shindig.
I think we've got a good chance of winning cos we always...
..even before this, we always feel like we're winning.
I'd say your cooking, Mum, is ten out of ten.
Really? Thank you.
I'd give myself a nine because I'm not big-headed.
Just modest, eh?
Well you're not the only one who's feeling chipper.
I'm very confident.
The boys did a great job last night,
but I still think we've pipped them.
After last night's performance,
I think we really have got a good chance of winning this competition.
What do you think, Winston?
Well, we need to see what happens tonight.
So, ladies, what's the plan to bag the bootie?
We're trying to do good home-cooked food,
British food that everybody loves, that everyone knows.
Big portions. Massive portions, but we try and do it...
..we do it right.
Stretchy pants tonight, then.
Their first belly-busting British classic
is French onion soup?
That's not very British.
Very British.
That is a French onion soup. You can't say it's British.
It is still British. Really? Trust me.
Don't, he's lying.
That's a hard, hard soup to do... Yeah.
..French onion, to do it well.
First step, onion prep.
In goes the onions. Woo!
Yeah, there's plenty of onion in there.
And a big knob of butter.
We don't count calories in this kitchen.
Un petit soupcon of brown sugar, and for that authentic touch...
We're going to put some of this nice cognac in there.
Oh-huh-huh! Tres bien.
Oh, yeah.
I'm just going to put a bit of garlic in there, Holl. Yeah.
C'est bon?
Oh.
Magnifique? Oh, my God.
To cater for non-beef-eating Winston, they're using veg stock.
Here it goes.
Right, I'm going to put the lid on now because that's done.
They'll serve the soup with cheesy croutons,
made fresh tonight.
The main's next - now you're talking.
A good old British classic - steak and ale pie.
We do a version of that... Yep. ..and I'll tell you now,
it won't be as good as ours. I don't think so.
It's very basic. Easy to make.
Yeah, it's not a wow factor, is it? Yeah.
Tammy sweats onions, adds garlic, chucks in half a cow,
beef bouillon and a bucket of best bitter.
Just get it in there, get it whacked in.
Looking good, isn't it? Colander.
Meanwhile, Holly's given the important job
of washing mushrooms.
Just give it a quick rinse under the cold-water tap.
Right, is the cold one the blue tap, Mum?
This bodes well.
Yeah. If she doesn't know what the cold-water tap is already,
then God knows how the day's going to unfold.
The youth of today, eh?
So, yeah, we'll just leave that for another 15, 20 minutes,
and then we'll put it into the bowls
that we're going to use tonight, the pie dishes,
and then we'll put the pastry on top and bake it in the oven.
Winston's having a lamb and mint sauce roast instead,
and both mains will be served with mash and veg.
Finally, it's onto dessert -
apple crumble with custard.
I think you're going to have to have
your three o'clock nanny nap tomorrow.
I think I will after all that. Burn it all off.
Definitely the gym for me after this.
Yeah, I hope there's enough apples.
Oh, well, if we haven't, it's tough.
We can always do small restaurant portions.
No, no, no. we do big portions.
With the apple crumble,
I'm expecting, hopefully, they are putting some cinnamon.
Fear not, Winston, they are, as well as...
Just a little pinch.
Hang on, what's that?
That is not sugar.
What was it then?
Is it salt? It's...BEEP...salt.
Don't look at me.
No bleeping. It's not going to kill anyone, is it?
Oh, that's all right, then.
Right, so now, we're going to put some sugar on it, Holls.
Definitely sugar.
A little bit more, food for the devil.
The slightly salty apples are topped with crumble mix.
There's a final sprinkle of brown sugar.
Just shake the whole thing in, Mum.
And it's in to bake.
Thank you.
For the dessert, I would want a nice, smooth home-made custard.
I never normally make custard myself.
I always get one of my staff to do that for me.
It's ages since I made...
It looks like custard, it smells like custard.
All good signs, but does it taste like custard?
Oh!
Happy with that?
Yes! HOLLY LAUGHS
Yes!
I did it, I did it, I did it, I did it!
THEY LAUGH
Blimey, who'd have thought custard was that exciting?
I did it. I didn't muck it up. Yes!
Oh, this is going to save the day.
And that's the prep done.
We're excited. We can't wait now to get sat down and judged. I know.
We just can't wait. I just want to eat it myself.
I don't care what they think.
You won't have to wait too long to find out.
Joint leaders Kenny and Winston have just rocked up.
Hi. Hello. Hello, again.
How are we doing? We're good.
How you doing? Not too bad.
Help yourselves to a nice glass of fizz, guys.
Awesome.
NARRATOR: Oh, isn't this nice.
LAUGHTER
Ha-ha-ha! Ha-ha-ha-ha-ha.
Oh.
Well, here we are then.
Crazy.
Mad.
Last to join the party, it's John and Richard.
Hi, there. Hi, guys.
Hello. You all right? Nice to see you.
Nice to see you again. Thank you, thank you.
How you doing, you OK? Yeah, not bad.
Nice to see you. Hi, babes. Nice to see you, John.
You all right? Yeah.
So, guys, help yourselves. These? OK, thank you. Thank you.
Right, I hope you guys have a super night. Thank you.
Here's to us. ALL: Cheers. Cheers, boys.
Coming up, dinner drama.
I think all that was a bit hard to hear
because I know how hard you've worked.
The atmosphere definitely took a nosedive after that happened.
And who gets their mitts on the moolah?
I have the results.
WHOOPING AND CHEERING
It's the final night in West Yorkshire...
Cheers!
..and at West End House,
Tammy and daughter Holly are hoping to impress
with an evening of good old-fashioned pub grub.
Right, come on, gang. Let's get you seated and get your tea on.
CHEERING
We're all here, we've all got a glass of fizz,
we're all buzzing.
Let's get this party started.
Off you go, then.
Let's do it.
First job, croutons.
This cheese what we're putting on is Swiss cheese, "grureri".
That's a new one.
With Holly on crouton watch, Tammy serves up the soup.
More time, Mum?
Sorry, I haven't got eyes in the back of my head.
Yeah, put them back under.
Ooh.
The starters are ready, so let's get them out to the table
as quick as we can.
Here it is, French onion soup with a gruyere crouton
and a fancy chive cross.
Wow!
Ooh.
Didn't expect this when you come in tonight, did you?
What sort of cheese, is it?
If I can say it properly, it's "grureri".
Grureri? I'm not a French-speaking person, but I thought it was "goya".
It's gruyere actually, John.
What stock did you use on this?
I would normally use beef stock. Beef stock, right.
But I realised there's someone here who doesn't eat beef,
so I used vegetable stock.
John just went into John mode. Yeah.
I think we didn't expect anything other than...from John.
For me, it just needs to be cooked a bit longer
because you've still got the... Oil. ..oil on top.
Oil, yeah.
The French onion soup was just too thin for me,
a bit of grease on the top,
and the crouton just wasn't cooked through.
I tried some before, and it was a little bit stronger taste,
but, again, you used a vegetable stock, instead of the beef.
The soup was OK for me, but it wasn't really a wow factor.
I think it's quite nice.
And to be fair,
I'm going to finish it.
Go on, Winston.
Everyone ate everything, so I'm quite pleased with that.
That'll do for me for starters. Ah!
Oh, I see what you did there.
So, we recently won Community Pub of the Year
by a well-recognised ale group.
So, have you guys won any other awards?
My greatest achievement was having afternoon tea
with Worzel Gummidge and Aunt Sally.
It was a competition within the restaurant
to present the best afternoon tea.
We won the best afternoon tea.
I've never heard of Worzel Gummidge. Have you, Winston?
Who?
So, Worzel Gummidge was a scarecrow that came alive,
and he had a bad stutter.
"I be happy with that."
And he'd get his words mixed backwards and forwards
all the time, like I do.
I think John was very proud of the award he won,
to be honest, wasn't he? Bless him.
Time for the main.
I spy with my little pie.
A bit more juice, as well.
Yeah, I'll do that afterwards, Holly,
when I've put all the meat in.
Hey, don't tell me how to suck eggs.
Tetchy!
On go the pie lids.
Do you make the pastry yourself? Yes, I do.
No, you don't. THEY LAUGH
After a quick slosh of butter, they're in to bake.
Next, mash.
Any lumps in there, Mum?
I'll lump you in a minute if you don't get out of my face.
Oh!
How are those pies doing?
Sh...
Happy with them?
Great. Are they burnt? They're a little bit...
Well done?
..crispy.
Are you all right, Mum? Well, no.
So, what's the plan?
I'm going to redo these lids
because I'm not happy with the way that they've come out.
Oh, I'm not sure recooking the filling's a good idea.
So, we waited a long time for the main course to come out.
You know, after that soup, it was a long wait.
Breakfast time. A full English breakfast.
Take two.
Let's have a look at these bad boys.
Any better?
Oh, yeah, that's better.
Beautiful. Pop that one on there.
Get that slapped on.
Right, I'm quite happy with those now, Holly.
I think they'll do just nicely.
If you want to start taking them to the table.
Better late than never,
it's steak and ale pie with mash and veg,
And for non-beef-eating Winston, it's lamb.
Wow! Look at that. Thank you so much. Thank you.
KENNY: Oh, wow.
I want to say one thing.
I'm really sorry about the delay, guys, because... Don't apologise.
No, I need to because I burnt the pie lids,
so I've had to do them again.
And cue John.
You prefer puff pastry, as opposed to shortcrust?
I do on this pie, yeah.
We don't normally have the traumas that I'm having.
It's worked for over 20 years,
so I suppose we're doing something right.
Winston, how's your lamb, pal?
A little bit too much mint sauce, you know, on the plate.
Is it too minty?
Yeah, because it's all around the plate,
and a bit sour for every bite.
Kenny?
So, I know you said you burnt the top. The original lid.
But the steak is all burnt at the bottom so... Is it all burnt?
The steak and the sauce in the middle of the pie
were a little bit overdone.
It dried out a little bit.
I don't think Holly's happy with the feedback.
Can I be honest? Oh, aye.
So, it's a little bit burnt underneath.
So, at least it's not mooing at you. That's all I can say.
The mashed potato is fantastic - really, really tasty.
Really well done. That's it.
For me, the carrots are perfect.
The pie was a bit of a disaster.
It didn't come out as well as what she wanted,
and it certainly didn't taste like how we wanted it to.
It was, yeah...
I felt for her. Yeah. I really felt for her.
That's probably because I had to redo the tops again. Yeah. Yeah.
We understand. So, that... So, yeah, I mean, it wouldn't have...
..it wasn't originally. You all right?
Oh, dear. Not sure Holly is.
I'm fine. I'm going to go see her. Yeah.
That's OK.
Oh.
The atmosphere definitely took a nosedive after that happened.
I think everyone felt a bit uncomfortable.
It went a little bit quiet.
Time for a mum-and-daughter chat.
I think all that was a bit hard to hear because I know.
I've been here all day, I know how hard you've worked.
It just... I don't want anyone feeling sorry for us so...
No. It just happened on the wrong day.
That's the way it is. It's not normally like that.
Everyone we know knows that.
Yeah? So, we're going to go in there and show them how it's done.
We've got this.
Come here, give me a hug.
I love you. Love you, too.
That's the spirit.
Time for the last course of the week.
Well, I think that looks great.
It's not burnt - that's a bonus.
I'm really pleased with this.
Get it on the table while it's still hot.
# Apple crumble... #
Apple crumple with custard, everyone.
Really, heavy. Really heavy. Thank you.
Wow.
You get a contrast of sour,
sweetness and the freshness.
I love it.
Thank you very much. Thank you very much.
We both enjoyed the dessert,
and I think it is the best course of tonight.
I really do like the crumble.
I think the apple mixed in with it is really nice.
Thank you very much. Thank you.
JOHN: It's a really good crumble. Thank you very much.
Cheers everyone. Here's to new friends.
Cheers. Cheers, everyone.
Now, do me a favour, get out of my pub!
LAUGHTER
I think, tonight, we'd probably be happy if we were rated
about 15, 16. 15, 16.
Let's find out.
Unfortunately, the food just didn't
live up to the expectation tonight,
but we had a lovely time in a lovely pub.
So, for that reason, we're going to give Holly and Tammy...
BOTH: ..13.
Tammy and Holly were fantastic hosts tonight,
but sadly, they really messed up the mains.
And for that reason, we're going to score them...
BOTH: ..13.
CHEERING AND APPLAUSE
I have the results.
THEY CHEER
In third place...
West End House! ..West End House. OTHERS CHEER
It's between you two and you two.
In joint first place is The Quarry and Bento.
THEY CHEER
So, that's 500 quid each for Bento and The Quarry.
Well done, guys. Yeah.
Congratulations.
It's been really nice getting to know everyone,
and I'm really pleased.
Really?
Yeah.
OK.
CORK POPS
THEY CHEER
We've had a great time, we've met some amazing people...
And it's been a brilliant week.
Yay! Yay!
THEY CHEER
BOTH: We won.
Ooh-wee! Ooh! Boom!
Yay!
MUSIC: Hurry Up, Harry by Sham 69
Subtitles by Red Bee Media