Service. Take three restaurants...
Oh!
ALL: O'zapft is!
..all experts in culinary creations...
Oh, ho, ho! Yeah, that looks good.
..ask each to host a three-course meal...
Yes! CHEERING
..which will be scored in secret.
Yodelay, yodelay, yode-LADLE.
On today's show...
Welcome.
..fashion failures...
Where's your outfits? Sorry.
I thought they could have made more of an effort.
..moving meals...
It was like... You can't... It's faultless.
Sorry. Oh, Jo, you daft sausage, come on.
I can't help it, I'm just very passionate with what I do.
..and wayward warbling...
Ooh-ooh-ooh-ooh-ooh!
LAUGHTER
Gave one of my vocal ooh-ooh... Vocal!
..as they compete to win a £1,000 prize.
THEY CHEER
Sorry, Mum. She's going to disown me.
Today's professional competition is in Birmingham,
home to the delicacy known as groaty dick,
which is a kind of meat porridge. Mm.
No, no, no, that's too much. There we go.
And two chaps who are no stranger to a bit of beef are tonight's hosts,
chef Ruman and front of house manager Syeem,
co-owners of burger and kebab joint Bun & Co.
Watch. Move man, move. Ah! Blimey.
I hate him. I hate him, too.
I can't stand his bald head, to be fair.
I hope this is just banter.
You know I love you.
Right, enough chat. Fill us in on the chow you do here.
Burgers, mashed patties, we do kebabish.
It's got a bit of fusion to it.
My food is good because of me, to be fair. It's my magic hands.
And what are your magic hands conjuring up today?
We're all about the juiciest, tastiest burgers around.
One bite and you'll be in love
and you will be saying our saying...
Mmm, jaaahmojaaa.
And that means?
It means very tasty.
Right. And the first dish to tickle their taste buds is the...
This dish is right up my street, this is.
Yeah. And I do love a burger.
Glad to hear it.
Meet our next restauranteurs,
chef Paul and his front of house manager Liz,
from family-run cafe The Rafters.
Liz, what's BB today? Is it brown bread or baked beans?
Because yesterday it was burnt bacon.
Who orders burnt bacon?
The kind of food we do at Rafters
is good, honest home-cooked food, good portion sizes.
You never go away from Rafters hungry, ever.
Well done, Liz. Yeah, good job, Liz.
Can I get you an apple juice with some ice in?
No. What about an orange juice? No. Milkshake?
Another satisfied customer.
Rafters is a cafe by day
and then party extravaganza by night,
and then we do, like, themed evenings based around
a lot of musical stuff.
Themed evenings, you say? That's electrifying.
We're in it to win it, obviously.
And our strategy is to...
BOTH: Win it.
Well, that sounds like a plan.
Back in the kitchen
and Syeem is precisely weighing out his patties...
100.
..before massaging the meat.
So you need to make sure the fat
and the meat actually come together.
You can see this, it's not coming apart now, all right?
They'll smash and fry the patties before serving,
so now it's onto the naga mango sauce.
What is naga? A chilli. Is it naa-ga or na-ga? Naa-ga?
Or na-ga. I'd say na-ga.
Our final professional duo are chef Jojo
and manager Toni from sports bar The Lion.
It's pub street food, isn't it? Yeah, pub, yeah.
It's something that you can munch standing, watching a match.
Caribbean food is my speciality. I do it once a week here.
Jojo's cooking is... It's second to none.
I'm very competitive.
If your food don't win, we're taking it off the menu.
No, no, no, it's going to win, it's going to win. Yeah, OK.
Something that's not a winner for Toni is rudeness.
I don't tolerate, unfortunately, bad manners. I can't stand it.
Excuse me, love, can I have some ketchup?
But you can't help it, though, You can't help it.
It's just the way I'm built.
And what's the magic word, sir? Thanks.
I think it's please, mate.
Back in the kitchen and Ruman's prepping his mango
and naga chilli sauce.
Jaaahmojaaa.
I know that one now. It means very tasty.
He adds the mango to his chilli mix along with
a sprinkle of sugar.
He'll smother the chips in the sauce tonight.
Onto the starter.
I like the sound of that. Yeah. I like the sound of that. Love lamb.
I think it's a lot of meat for a starter, to be honest. Hm.
Ruman starts on his lamb chops adding oil,
chilli powder, mixed spices,
yoghurt and mustard before giving it a stir.
In a life you need spice,
and I'll sure they will be saying my slogan, jaaahmojaaa.
Yes, that's enough of that now. Onto the chicken wings.
I love spicy chicken wings.
Yeah, no and they're going to be saucy.
They look pretty saucy to me.
It's more or less similar spices to it.
He leaves the wings and chops to marinate.
Finally, dessert.
As long as the texture's not too gooey and thick.
Cookie dough cannot be firm.
It's really got to be soft, squidgy dough.
Syeem starts by mixing white and brown sugar.
Can you see the clumps there?
So you need to make sure it's all consistent and all fine.
In goes butter,
cream and flour before adding chocolate chips.
Chocolate chip bae.
Yeah, here we go.
People would pay good money to see that.
They'll bake the dough later and serve with ice cream
and chai tea, so for now that's the prep sorted.
Now that all of our preparation is done,
we're going to have to get our game face on.
And maybe some fresh clothes too? Any idea where you're headed, guys?
Quite honestly, looking at that,
I don't know what sort of place it would be.
I think it's some kind of burger bar, Asian burger bar.
Spot on!
Are you ready to do this?
Let's do it.
Yeah, dust off that welcome mat, lads.
Right, let's do it, Liz.
First to the door, Paul and Liz from The Rafters.
Nice to meet you. Nice to meet you. I'm Liz.
Hi, Liz, I'm Ruman. Nice to meet you.
You are? Paul. Paul. Paul and Liz, I'm Syeem.
This is my head chef, Ruman.
Ladies first. Thank you. Thank you very much.
Here we have some... It's a strawberry mocktail.
How are you feeling, all right?
LIZ: Yeah, you? SYEEM: Yeah, not too bad.
I know today's a busy day, but it's cool. All under control.
Come on, then. Let's go.
Finally, it's Jojo and Toni from The Lion.
My name's Ruman. I'm Jojo.
Hello, I'm Toni.
RUMAN: Toni, nice to meet you.
Toni, I'm Syeem. Jojo. Jojo, yeah. Like Casey and Jojo?
Yeah.
CHUCKLING: Yeah... Who?
Everybody, thank you for attending this evening.
Welcome to Bun & Co from myself, Syeem, and Ruman.
We hope you enjoy the food, our company and our jokes.
Cheers. ALL: Cheers!
Coming up, diabolical dairy...
I genuinely believe melted cheese is the work of the devil.
Yeah. I'm not too sure about that one.
..and break bragging.
What's everyone's favourite place to go on holiday, then?
He goes Dubai, he goes to Turkey, he goes Greece.
Who has three holidays a year? I'm lucky if I have one.
It's night one of our Pros competition
in and around Birmingham...
ALL: Cheers!
..where Ruman and Syeem of Bun & Co
are hoping some banging burgers will bag them the £1,000 booty.
In the kitchen, Ruman gets to work on the starter...
Look at them juicy lamb chops.
..griddling his marinated meat before moving onto
the chicken wings, and browning the stir fry.
Presentation is a key.
Attention to details is everything.
Service, service.
Come on, boys, take the bloody food out.
I can see why you're not front of house.
And there it is, marinated lamb chops
and chicken wings with a mushroom stir fry.
Thank you very much.
I have to say, the lamb is delicious.
The kick, the nice spice to it. I like the spice.
I loved the starter. Yeah, the starter was good.
The lamb was amazing.
The chicken didn't have that oomph like the lamb did.
I did actually think to myself, "God, that seems a lot."
Yeah. The portion?
Yeah. I thought that it would have been more as a main.
I thought it was lovely. The flavours, beautiful.
I'm not denying it wasn't nice, because it was.
I just feel that it was far too much for a starter.
Do you two get on well at work?
We do have our differences. Who doesn't? You know how it goes.
You've got to just forget it when the day is over. Yeah.
SYEEM: That's it. That's how it is.
I don't know why he's looking at me for that.
Well, with us we do play silly pranks on each other.
Let's just leave it at that.
LIZ: What kind of silly pranks?
Water prank, like, example, if he's standing on the decking,
someone will go upstairs on the rooftop and that's it.
If he's in his nice watch, nice suit,
he's there on his phone, that's it.
That is a chance, boys. Yeah, yeah. Get in there.
I'd kill Paul if he poured water on my head, so don't even try to do it.
He's thinking about it.
Definitely good banter. They're bants.
They've got a good relationship.
Everyone looks like they were pleased,
everyone finished their plates, so, yeah, got off to a good start.
Onto the main.
Oh. That's a smashed patty, that is.
It certainly is.
Ooh, now that's what I call branding.
This is what makes it Juicy Lucy, with mozzarella cheese.
And a slice of Monterey Jack for even more cheesiness.
To finish, they toss the chips in their special mango
and chilli sauce and it's good to go.
The Juicy Lucy burger with house fries
and a cheese-free version for Toni.
Just tried to get the spice right. Hopefully it's not too hot.
It's a lot for me to handle, I'll be honest.
CHEERING
Paul seems to be up to the task.
It was a big burger.
I couldn't have gone diving straight in like you did.
No, but I think if you want a burger, you've got to...
You've got to go in. The chips were lovely.
I could have just eaten a bowlful of those chips on their own.
The burger, lovely, juicy.
I see why you call it the Juicy Lucy.
I was sitting there thinking, "Oh, God, why is it so nice?
"Why can't it just be just OK?" And that was annoying.
So, has anybody got anything they don't like in food,
any phobias, anything that makes them feel sick?
Yeah, melted cheese.
Cheese just melted you don't like it, so you like it if it's dry?
I can eat it hard.
I love melted cheese.
I genuinely believe melted cheese is the work of the devil.
I mean, the work of the devil for melted cheese...
Yeah, I thought that was a bit strong. Yeah.
I'm not too sure about that one.
Especially when she sees our starter tomorrow.
Yeah, good luck with that.
Mains done, it's onto dessert.
They start by baking the cookie dough
before heating up their special tea.
That's our famous Azadi Chaii.
A squirt of cream, a drizzle of chocolate sauce,
a blob of ice cream and it's good to go.
Perfect, soft, gooey, sweet, rich, ready to rock.
And there it is,
home-made cookie dough with ice cream and chai-spiced tea.
CHUCKLING
I'm not too sure about the tea,
but cookie dough is delicious, yeah, really good.
I absolutely love chai tea and that's lovely.
Cookie dough's nice,
but it is going to be too much for me. It was very rich. Yeah.
But it was nice.
It was really nice, tasty.
The cookie dough was nice. It was lovely, just too much of it.
With mixed reviews on pud, talk turns to travel.
What's everyone's favourite place to go on holiday, then?
This guy goes on holiday three times a year.
He goes Dubai, he goes to Turkey, he goes to Greece.
Who has three holidays a year?
I'm lucky if I have one so, yeah, flash.
I've never set foot off this rock, out the country.
RUMAN: Are you scared of flying? TONI: I don't know.
I've never tried it to be scared of it.
There is some lovely places in England.
You can't beat Weston-super-Mare. It's only a couple of hours away.
You can't beat a bit of Weston-super-Mare.
Another Weston fan, eh?
It's a Brummie thing. As soon as the sun comes out,
get in the car, get the kids in the car and off you go.
Every year we book for the next year.
That's really sad, I know, but it's brilliant.
Yeah, Maldives, Schmaldives.
I think the night has gone as well as we could have really hoped for.
If we was going to score ourselves out of 20, it's going to be 20.
It was a great night, but it wasn't perfect, so...
We're going to score...
So, I think it was a high standard, the food.
A few things perhaps we'd say,
but other than that we'd give them, Syeem and Ruman...
So, Bun & Co have laid down the gauntlet with 31 points.
It's the second day of our Professionals competition
and the turn of Liz and Paul from The Rafters.
Definitely not fancy fine dining here at Rafters.
We're more about a fun night. Yeah, and I reckon...
BOTH: We're going to party our way...
To the £1,000 prize.
You know, I've got this pub sort of
hotel restaurant thing in my head.
Judging on the impression I got from Paul,
I'm not expecting fine dining,
but tonight's going to be a bit more of a party. Yeah.
Our themed evening is a Bavarian Oktoberfest,
so it's a Rafterfest.
Move over, Oktoberfest, it's Rafterfest from now on.
And they're getting the festivities going
with their starter.
Good luck saying that one.
Zee-weh-bel-ich...with oba-da-da-da-da.
Zuwibel kutchen with obad... Oh, bloody hell.
I'll put you out of your misery.
It's an onion tart with a cheese dip.
If it's done properly, done nice, cooked well,
nice filling if that's what it's going to be,
I think it could be nice. So, nice, then.
It's a bit ba...sic.
In the kit...chen, Paul starts on his pastry base.
Being a cafe,
we don't tend to do a lot of pastry.
Not a bad effort, then.
Pastry done, it's onto the filling.
He whisks eggs with sour cream,
milk and parsley before adding fried onions
and tipping the whole lot onto the base.
Get a bit more onion in.
The onion tart goes in to bake
before moving onto the obatzda.
That's the cheese dip.
I could have melted cheese on my cereal. I absolutely love it.
Not sure everyone feels the same.
Why is everything with melted cheese?
Oh! Devil's work, devil's work.
Toni's not going to have a problem with this at all,
cos it's not melted cheese. It's just cheese mixed together.
Toni will definitely tell you if she doesn't like it.
I'm sure she will.
Paul starts by blending Brie with butter...
Ooh. Is that your breath? Wow, that's stinky rank!
..before adding German wheat beer.
I've made the one there for the lads without any alcohol,
all right, Liz? Yeah.
They'll serve the dip with the baked onion tart later,
so it's onto the main.
What makes a beef goulash for me
is the consistency of the sauce.
If goulash is what I think it's going to be,
I think it's going to be a bit blander to what I'm used to.
Paul starts by browning his beef, then in go onions,
garlic, carrots, paprika, and, is that coffee, Paul?
Bit of beef stock. Not fresh cubes.
Oh, fair enough.
Next, German beer, tomato puree and the stock.
Beef has to be tender.
If you overcook it, it's going to be hard.
To finish, a few peppers, then he leaves to simmer.
He'll serve with mash and bread later,
so it's onto dessert.
I like the flavours of Black Forest, and I love cheesecake, so, yeah.
That sounds nice.
You don't like cheesecake? Pass.
Don't worry, they're making a non-cheese version for you.
For this course,
it's front of house manager Liz who's in charge.
So, this is my baby, my area of expertise.
She starts by blitzing biscuits for the base.
Can you be my sous-chef, Paul? Yeah.
Could you melt my chocolate for me, please?
That's it, put him to work.
Could you do the butter for me now, please, Paul?
Yeah. Who's making...? I like telling you what to do.
Clearly.
She mixes the blitzed biscuits with the chocolate
and butter before transferring to serving glasses.
And one more job for your glamorous assistant?
Can you put those in the fridge for me, please? Yeah. Of course I can.
Onto the filling.
Liz starts by mixing cream cheese with icing sugar,
Black Forest syrup and a load of chocolate.
It can never be too chocolatey enough.
She adds a splash of cherry syrup,
spoons onto the biscuit base and leaves to set.
There will be a non-cheese version for Toni, too,
so that's the food prep done.
So, now all we've got to do is get our...
BOTH: ..lederhosen on. Yeah.
Let's hope everyone else embraces the Oktoberfest dress code
as much as you two.
I don't exactly keep things like that in my wardrobe.
That bodes well.
I'm just going to wear a suit, shirt and trousers.
Right. Syeem?
Let's see. I'm struggling here.
Well, the hosts have certainly made the effort.
They're more than ready to welcome their first guests.
I'm looking forward to seeing what the guests are wearing. I'm looking forward...
Yeah, yeah, yeah. Let's hope...
They're going to be dressed up. I know they'll be dressed up.
Yes, I'm not sure Toni
and Jojo have quite nailed the brief. Hello!
Hello! Welcome.
Yeah, where's your outfits? Sorry, sorry.
I'm the German flag, so I've got yellow,
I've got black, yellow, red, I've got red. Ahh, OK.
I thought they could have made more of an effort. Yeah, at least just got a hat.
Hopefully Ruman and Syeem will pull something out of the...
Oh, dear. No, they haven't.
Whoa, it's a cafe.
Hi! Hello. Hello!
Check you out.
Welcome.
The lads might have got the wrong... End of the stick.
..night. Is this Bavarian, Ruman?
Well, I tried to be one.
Oh, very swish. I like the braces.
The braces at least go with what we've got.
Tommy Shelby, eat your heart out. Rock on, Tommy.
LAUGHTER
O'zapft is! ALL: O'zapft is!
Coming up, terrible tasting...
SHE RETCHES
I thought, "That's it.
"She's gone, she's finished, she's KO'd."
..and provocative professions.
I would have said, especially in that outfit, a stripper.
Yeah, come on baby.
No. No. No. No.
It's night two of our Professionals competition
in and around Birmingham,
where chef Paul and manager Liz
are throwing a Bavarian-themed evening at The Rafters...
ALL: O'zapft is!
..in a bid to win the grand.
In the kitchen, Paul's preparing his onion tart for the oven
before moving onto the cheese dip.
And what's your alternative for Toni,
who doesn't like melted cheese?
We've decided we're going to give Toni
the same cheese as everybody else. The same cheese.
To be on the safe side, it's going in a little bowl.
Probably for the best.
Right, there's Toni's.
And for everyone else, it's going straight on the plate.
I'm just going to do a nice smear.
Ooh, like a fine dining one.
Heston, eat your heart out.
And with the onion tart heated through,
it's ready to go.
There it is,
zwiebelkuchen with a smear of cheese sauce.
Is that cheese? Yeah, but it's not melted.
Yeah, but it's blue cheese?
No, it's not blue cheese, it's Camembert.
Oh, God, that's even worse. I'm sorry.
Do you not want to try it at all?
I feel awful. Oh. Jojo.
We're rooting for you. Don't do it, Toni.
SHE RETCHES Oi, oi. Gip alert.
There.
Go on, girl, hold it in. Swallow it down.
She's shaking!
SHE COUGHS
At least you tried it.
Such a supportive friend.
I don't even find you amusing.
I thought, "That's it. She's gone, she's finished, she's KO'd."
Toni, you all right? SHE COUGHS
I thought she was going to vomit. Yeah.
And I thought, "Oh, please don't vomit,
"because if you vomit, I'm going to vomit,
"and then if we vomit, we've got a problem in here."
Well done for trying, anyway.
Right, count yourself lucky, because I try for no-one.
Ah! I'll be honest with you.
Dairy dip aside, what about the onion tart? Toni?
This is actually really, really tasty.
Well, that's a relief.
There is a lot of onions in it but,
it needed a bit more salt and pepper, it needed.
Onion wasn't... It was still kind of raw.
It wasn't soft. It was quite bland, to be fair.
But I think the crust and the sauce is bang on.
The onions I think could have been just a bit more well done.
I enjoyed it, as you can tell.
I was going to say, it's nice to see a clear plate.
The only thing I could probably say is probably
a bit more salt in the onion tart.
That's all, a bit more seasoning. That's it.
For me,
I would have said it's seasoned perfectly.
With the starter proving a bit hit and miss,
Ruman wants to find out more about the concept behind the venue.
Is it like a cafe kind of place? Is it cafe kind of vibe?
Cafe by day
and then we turn it into a venue, like, of a night-time
and we do the themed nights, so our nights...
They're really, like, themes, aren't they? Yeah, themed about musicals,
so Sound Of Music we've done, we've done Grease, Mamma Mia.
Yeah, and then we kind of match the food to it. And then we match the food.
This is the first Oktoberfest night that we have done, so...
The first time you've actually cooked this dish? Yeah.
The fact that he tried it for the first time... First time.
It's brave. Brave, yeah.
It was a definite gamble.
Whether it paid off, probably not. No.
So, we love characters and musicals
and events and things like that,
so if you were a character from a musical, who would you be?
I'd go for James Bond.
That's not a musical!
Licensed to...
Thrill?
LAUGHTER
Any other look-alikes?
I'd go for Phil Mitchell.
Take your hats off, let's see. Yeah?
Hey! It's the Mitchell brothers.
The Mitchell brothers. Phil and Grant.
I've been called a lot worse than Phil
and Grant Mitchell, so pretty big compliment.
I'll take it but, yeah, you've got to embrace it, man.
You know, it's there.
AS PEGGY MITCHELL: Get out of my pub!
CHEERING
I wouldn't do that just yet, Peggy.
You've still got two more courses to serve.
Onto the main, and Paul reheats the goulash
before adding a splash of beef stock.
How's the meat? Is the meat tender?
I'm happy that's tender.
And I'm happy, too. Next, a giant spoonful of mash.
Hold on. Yodelay, yodelay, yode-LADLE.
Yeah, I see what you did there.
Oh, Bavarian goulash with mash and bread.
You know something,
this is the first time I'm having goulash.
LIZ: Oh, really? SYEEM: Honestly.
I didn't know what it was.
It's lovely, really tasty, yeah.
Is that meant to be a curry-based, is it? No?
Tomato, onion, vegetables.
I'm just finding it a bit plain, to be honest with you.
It's like, I reckon it could have done with a bit more flavour to it.
Needs a bit more spice? But it doesn't because it's a goulash.
Yeah, I think it was harsh. Hmm.
Paul did look very crestfallen.
It's difficult to tell a chef,
especially coming from another chef,
where they've gone wrong on their dish.
I think the meat is a bit tough for me.
I do prefer the meat to be a bit more softer,
do you know what I mean? It was OK but not to my... Standard.
Yeah, not standard, not to my taste, I would say. Taste, yeah.
I think the meat could be a little bit more tender,
but the flavours, it's the flavours of goulash, so...
The meat was very tough.
Yeah, no, I was a little bit, little bit disappointed.
I thought that the... I thought the meat was tender.
So, if you didn't work in this industry, what would you do?
I would have said, especially in that outfit,
a stripper.
It's the way the bow tie hangs down. I will take this off now for you.
LADIES: Da-da-da, da-da-da-da!
Not while people are eating!
Da-da-da! Da-da-da-da!
I'm not sure I want to see Ruman as a stripper. No.
JOJO SIGHS No.No.
No. No. Too small.
I'm sorry?
Height. Oh, right.
If you would like to follow me,
we have a little surprise for you all. Oh!
Walk this way.
An accordion, that is a surprise.
So, we're going to do a yodelaying competition
and the prize is an actual ladle.
Oh, my God, really? Wow.
I just thought, "Why? Why?"
Come on, Jojo. Give us a blast.
Yodel-ay-hee-hoo!
CHEERING
OK, all right. Here we go.
Yodel-ay-hee-hoo!
Yeah! Hang on, is that an official yodelling technique?
Thank you, thank you. I'm here all week.
Are you serious? Me?
LAUGHTER
CHEERING
Someone's feeling confident.
Yeah, he loves the attention.
Yeah, he does, he does.
All eyes on him. Yeah. Brilliant.
Ooh-ooh-ooh-ooh-ooh!
LAUGHTER
Is that it? Get everybody pumped up a bit, you know,
and I gave one of my vocal oohs. Vocal?
OK, it was...
LAUGHTER
Thank you, thank you.
We have a winner.
Reckon you've got one more in you, fella?
Yodel-ooh-ooh-ooh-ooh!
Well, that's tickled Syeem.
With everyone recovering from Ruman's rendition...
..it's time to keep the good times going with dessert.
They add a splodge of raspberry coulis
and a scoop of ice cream...
..and there we have it,
Black Forest cheesecake with a cheese-free version for Toni.
I like the way you presented it.
Overall...
It's OK, it's nice.
I think the topping, the actual cream cheese,
is delicious, proper delicious.
I think the base is too hard, though. LIZ: Yeah, yeah.
It's like I can't really break it to get it, but...
We've got a hammer.
I thought it was nice. OK, it was a little bit hard.
The biscuit base tasted nice.
The topping and the actual cream cheese section
was really, really nice, but the base,
it was just refrigerated for way too long
and you couldn't actually break it.
Au contraire, you just need the right tools.
Come on, smack it. Do you want that for your...?
Put the fork in.
Don't smack his head, will you?
LAUGHTER
CHEERING
Liz is top dollar. Top dollar, yeah.
She's really... She's genuine.
Liz is a fantastic hostess. Yeah. It was a fun night.
The food didn't wow me,
but the night itself was a fun night. Mm.
Scores please. Yeah.
Had a lot of fun. Yeah.
But unfortunately the food wasn't up to what I was hoping for,
so because of that, we're going to score a...
I liked the food.
Each course was not perfect, not how I would like it.
No, yeah,
it wasn't for me at all,
so we are going to score...
So The Rafters' first ever Oktoberfest has failed
to topple Bun & Co from top spot,
with a disappointing 25 points.
It's the final day of our Professionals competition
in and around Birmingham,
and the turn of Jojo and Toni to host at The Lion,
where the competition's hotting up.
I'm not going to lie, I'm nervous.
I know those nerves really aren't warranted,
because your food is absolutely...
Her food is astounding.
I think Jojo will be a good cook. Me too.
I think Jojo, as the week's gone on,
you can see she's starting to get into game mode.
If there's any criticism, I want to know why.
So, what's the plan?
Tonight we are bringing the taste of the Caribbean
to this competition.
Sunshine, spice and £1,000 would be nice.
Wouldn't it just?
So, I will be doing the cooking today as normal.
I like to kind of work on my own.
Take the hint, Toni.
Jojo's got to crack on with her main.
I do like my mutton curry.
It's my favourite curry, to be fair. Yeah, you do.
Mutton has to be... Juicy.
Juicy, soft, tender.
In the kitchen, Jojo's getting to work on her curry sauce,
slicing garlic, ginger and chilli.
Two Scotch bonnets, I think that's more than enough.
They are known for being pretty poky.
Ooh. Yeah, that's hot, that's hot.
Why am I not surprised?
Along with her pre-made jerk mix,
it's then all massaged into the mutton before frying.
Take anything up to about three hours,
nice and slow.
I like it to be nice and tender and falling off the bone.
In go sliced onions and it's left to simmer.
Next, the dumplings.
I can take or leave fried dumplings, to be honest.
Yeah, I'm not really a dumpling fan. I think they're a bit like... Stodge.
Jojo starts by mixing flour with salt and baking powder.
Now I'm going to add a bit of water to this to make it into the dough.
A thorough knead and the dough is good to go.
And that is perfect.
A wet cloth to keep it moist,
it will be divided and fried later,
then served with the mutton curry, plantain and coleslaw.
Next, dessert.
I'd like a dessert that's something like a sticky toffee,
a cheesecake, not just a little bit of fruit.
Looking forward to the home-made vanilla ice cream.
That's a bit of a fair play, hats off to Jojo.
For the home-made ice cream,
Jojo mixes double cream with condensed milk
and vanilla extract, before blitzing.
It's a bit of a gamble.
This could be the thing what wins it,
as it's home-made, so please set.
Let's all pray to the ice cream gods.
Next, the pineapple, and Jojo's rustling up a marinade.
To ginger, cloves and nutmeg, she adds brown sugar,
water and Jamaican rum.
Happy days, rum sauce. Rum sauce, yeah. That's a winner.
Yeah.
Ooh! Good, eh?
There will be an alcohol-free version for Syeem and Ruman.
Next, the pineapple is soaked in the mixture
and left to marinate.
Onto the coconut and cashew crumb.
I'm not a big fan of coconut.
I've never been a big fan of coconut,
so I think I might have a bit of an issue with coconut. OK.
I think he doesn't like coconut. Did you get that?
I did.
Jojo toasts the cashew nuts with coconut and sugar,
before chopping into a fine crumb.
Perfect.
She'll sprinkle the mixture onto the grilled pineapple
and ice cream before serving later.
Finally, the starter.
Saltfish fritters, so you're expecting
some sort of fish in a batter.
I hope the fritters are going to be not too greasy.
First job, those fritters,
and Jojo boils her saltfish before dicing onions,
peppers, thyme and a Scotch bonnet.
I'm keeping the seeds in there because I want the heat.
Then the whole lot is mixed with self-raising flour
and put aside to be deep-fried before serving.
Just time for Toni to quickly set the scene.
The plan is I'm going to lay the table as
a little bit of fine dining,
give them a bit of the old wow factor.
So, with all this effort,
I would imagine £1,000 is in the bag.
That's a lot riding on those napkins.
Come on, then, let's get it.
Off you pop, get into your glad rags.
There's guests on their way.
And first in, Paul and Liz from The Rafters.
Ooh, nice shirt, fella.
Let's have some fun.
Do you like it? Yeah. Yeah, it's lovely.
It's a shock. I didn't think we were coming here.
No. Oh, I see you got in with the vibe. The vibe.
Paul has made a real good effort with his shirt, love his shirt.
Kind of wondering what kind of a collection of shirts he has got,
to be honest. I know!
Maybe he shops where you got your dress.
Next in, straight from a wedding, it's Syeem and Ruman.
You two are looking very dapper tonight. I like it.
Thank you. Thank you. Let's have a twirl.
CHEERING, WOLF-WHISTLING
It's just a suit and tie, guys.
Welcome to The Lion, Shirley.
I hope you have a fantastic evening
and may the best team win.
Yeah. Cheers.
Coming up, awful etiquette...
BOTH: Lick it, lick it.
Hey!
I did crumble under the peer pressure
and licked my plate.
..and we find out who wins the wonga.
THEY CHEER
It's night three of our Professionals competition
in and around Birmingham
where chef Jojo and front of house Toni are hosting
a Caribbean night at their sports-themed pub, the Lion.
In the kitchen, Jojo gets to work on the starter.
With the fritters, I want to make sure they're nice and golden brown
and crispy.
Toni sets the tropical salad and Jojo's fritters are ready to go.
Getting excited about these fritters.
Service.
All right, Jojo, she's right in front of you.
There we go. Saltfish fritters with tropical salsa.
So what do you think?
The saltfish is nice but watermelon and pineapple,
I don't think it goes with the fish very much.
No, no, I disagree,
and I have to say I think the salad complements it.
So I'll agree with you.
Thank you, thank you.
It's tropical.
You have to have an element of tropical in it.
I wouldn't call that tropical salad, not really.
I think she's started becoming very defensive.
Pineapple with fish is an absolute classic in Caribbean.
Yeah, yeah. I think I held myself well. Inside I was boiling.
The saltfish fritters were delicious.
The batter is nice as well, crispy, a bit thick.
I absolutely loved it.
She put a lot of love into that food.
I am classically French trained, so I worked, I've worked all over.
I've worked in Denmark, I've worked everywhere. Oh, my goodness.
You say classic French trained? Yes. So like pastries and patisseries?
Yeah. I think this week I've kept my cards close
to my chest sort of thing.
Yeah, I was really impressed with her background
and everything that she said. I was you know really pleasantly
surprised, which is, well. that's like I appreciate that
because I'm a pastry and cake guy sort of thing.
We need to change numbers. I love French pastries.
I'm sorry, she's going nowhere.
I'm sorry, she's off limits, all right? Keep your hands off.
Syeem was definitely trying to poach Jojo.
I would offer Jojo a job like this.
Yeah, it did sound for a minute there that Syeem
was trying to poach Jojo,
but he can keep his mitts off. You're mine.
Yeah, focus on the job you've got, Jojo.
Onto the main, she starts by deep frying her plantain and dumplings,
before heating her rice and peas.
I'm on fluffing duty. It's about the only thing I can do.
Oh, now that's nonsense. Don't put yourself down.
Do you want to leave the bones in and be open
to any sort of criticism?
I'm going to leave them in. OK.
The bones are what gives the flavour.
You stick to your guns.
I don't think there will be any criticisms on this dish.
I think everything's perfect. Service.
You ruddy love that bell, don't you?
There it is, mutton curry with rice and peas,
plantain, dumpling and a smidge of home-made coleslaw.
That dumpling is amazing.
I'd take a bag full of those home, honestly.
So you make the dumpling fresh from scratch yourself?
Yeah, I do, yeah. Really, really good.
Oh, the dumpling was incredible.
If I have mutton curry,
I'll push the dumpling to the side usually but that was,
that was the best one.
You're being quiet, Ruman. Thoughts?
The lamb is very tender.
It's, look, you can see, it's on the bone even, it's like...
No complaints? That's a first.
The mutton curry is like, you can't, it's faultless.
It just shreds apart, look. It's soft, it's...
That's how mutton should be, very, you know,
it should just melt away.
I need to put that in my mouth, to be fair.
Amazing.
Jojo, I have to give that to you.
Oh, Jo, you daft sausage, come on.
Give your head a wobble, girl. Come on.
Hey.
We can still see you.
I felt like an idiot crying but, yeah,
it feels good. I can't help it,
I'm just very passionate with what I do so, yeah.
She does get really emotional because she's,
it's someone else recognising what she puts in. Yeah.
The way she done the mutton curry, it was spot on.
The rice is, it is dry.
Oh, that didn't last long.
The rice could have done with a bit more,
as you could see like, you could feel it even.
You know it's got that thingy to it.
He mentioned that the rice was dry
and I think I picked up my glass of gin
because I thought put something by your mouth, Toni,
so you don't open it.
With the main course a success, bar the rice,
time for some home truths.
When I first met you, I thought to myself, "Aye aye,"
here we go, he's a know-it-all chef.
Honest as ever.
I still think that,
simply because when we're talking about food,
you always bring it round slightly on
the narcissistic side because you sort of like...
Toni. Hold on, hold on! Because you sort of like bring it round
to your own food and how you would do things.
To be fair, you know, I do know a lot,
I've been around and not just gone to Weston-super-Mare, then, yeah.
I do know a lot.
Probably time to sweeten the mood with dessert
and it's the moment of truth for Jojo's home-made ice cream.
Oh, fingers crossed.
Yeah, that looks good, yeah.
That's perfect, absolutely.
Glad to hear it.
The ice cream goes onto the rum-soaked pineapple
with a sprinkle of cashews and coconut,
and it's finished with a drizzle of rum sauce.
This will bag us the grand.
Service.
You and that bell!
There it is, grilled pineapple with home-made ice cream and a coconut
and cashew crumb.
It's so good.
Eating sweet but it's really nice.
Toni, what's the sprinkles on top?
It's coconut and cashew nut.
Oh, OK, I like cashew nut but I don't like coconut.
Oh, you should have said, I wouldn't have put it on.
Dessert, I loved it and I loved the rum and I loved the sauce.
I've never had cashew nuts with ice cream, never,
not even thought about it. Yeah.
It's bang on.
The ice cream, Jojo, is really good, yeah.
The ice cream was, like, delicious. The thickness, the sweetness,
the texture, the colour. It was bang on.
That's some serious technique there.
Jojo, I'm not going to lie, if I was at home, I'd lick the plate clean.
Lick it, lick it, lick it!
Come on, Liz.
CHEERING
I did crumble under the peer pressure
and licked my plate.
Sorry, Mum. She's going to disown me.
Have you got any straws? Drink it, drink it, drink it!
CHEERING
Right, I think we've had enough of that.
That would be the cherry on the top, if we did win.
It's been a great experience, I've loved it,
but that would be the cherry on the top.
Yeah, definitely.
31 is the current score to beat.
A couple of the items I really, really enjoyed.
The curry and the ice cream were absolutely spot on.
Some of the sides, I didn't enjoy as much.
Could have been better but Jojo done her best.
She showed her talent and on behalf of that we're going to score it...
15.
I'd probably say I preferred the first night
a little bit more, so for that reason we're going to give them a...
Hold on, you two.
It's over to the hosts to reveal the winner.
CHEERING
So the moment of truth. So third place...
..is Paul and Liz, Rafters. Yay, well done!
And in second place...
..joint first place is Ruman and Syeem and me and you!
CHEERING
Paul and Liz scored Tony and Jojo a 16,
giving them a total of 31.
Second.
Second, we came second!
Second, yeah.
Yeah, great, cheers.
Cheers!
Ecstatic that we were joint winners.
Yeah. It's going to be good to share the money with Jojo
because we're going to pinch her into our business anyway.
Come on, Jojo, join the team.
CHEERING
I do feel like a winner, I do.
I just want to shout it from the top of the rooftops and go, "Yes!"
CHEERING
Weston-super-Mare, here we come!
# Oh, I do like to be beside the seaside
# Oh, I do like to be beside the sea
# I do like to stroll upon the prom, prom, prom!
# Where the brass bands play, "Tiddely-om-pom-pom!"
# So just let me be beside the seaside
# I'll be beside myself with glee
# And there's lots of girls beside
# I should like to be beside
# Beside the seaside... #
Subtitles by Red Bee Media