Woohoo! Take three restaurants...
So, here's to the second night, guys. Cheers.
ALL: Cheers!
..ask each to host a three-course meal...
Just filled with delicious sweetness.
..which will be scored in secret.
BELL RINGS Service!
On today's show, crazy creations...
How did you come up with the idea of a breakfast pie?
I was, like, lying in bed literally one night...
Once he gets something in his head, that's it.
..and provocative punters.
What's the worst thing you think you've ever eaten?
Apart from last night's tea? Wow.
I don't understand why you would welcome people round the dinner
table and start off with insults.
THEY CHEER
..as they compete for a £1,000 prize.
ALL: Ooh!
I've had some dreams, but never dreams like that.
This week's Professional competition comes from
in and around Newcastle.
Home to such culinary oddities as the Craster kipper,
pease pudding,
singing hennies,
and the beloved stottie.
LOUD BITE
Mm...ooh, I couldn't help myself, sorry.
And looking to take a massive bite out of victory pie
is our first eatery - married couple Steph and Daimon,
who run Savoury Fix out of their local cricket club.
Well, well, well, you could bowl a maiden over!
The sort of food we do in the restaurant gauges from everything
from pub grub to, sort of, interesting pies.
I can put any type of food in a pie and make it taste good.
I do all of the desserts for Savoury Fix.
We made a burger with a rich, dark chocolate sauce
over the top.
It sounds wrong, but sweet and savoury goes together massively.
I'm like the Charlie... what was he called?
Willie Wonka.
What's he called? Willie Wonka!
Willie Wonka. Willie Wonka?
I'm like the Willie Wonka of the savoury world.
Well, there's a boast.
The first course of pure imagination Daimon tackles is his starter...
Sounds like a child's done it.
Meet owner and executive chef Andy and his front-of-house man, Charlie,
from Asian fusion restaurant River Beat.
How do you rate your grub, then, lads?
The food that we do would be good enough to be
in Michelin-star restaurants.
There's no other restaurants like River Beat.
There are more Asian restaurants... Yeah. Not as good as us.
Not shy of blowing your own trumpet, I see.
What about the working conditions?
Andy, he's too much of a perfectionist.
Every art has to be exactly straight.
And when you're putting it up, "To the left, to the right!
"Charlie...ooh, right!"
Why do you want a wonky picture?
I'm all right about millimetres out.
HE CHUCKLES
We do definitely have an amazing chance to win,
so it'll be interesting what we're...
Up against. Yeah.
Well, currently it's Billy Banger and his sausage factory.
Into shopbought pastry, Daimon layers bacon,
sausages, beans, black pudding and tomato.
Who doesn't love, you know, a good old classic fry-up?
It just looks gash.
THEY LAUGH
Which means "rubbish" to the locals.
Pie lids go on.
These are money in the bank.
Let's get them in the oven.
Daimon's investments will be served with a brown sauce gravy.
Onto the main...
Sounds a simple dish to me.
There's not too many components there.
Third to join the party, the Marcks -
owner and boss of Caboose, Marc with a C,
and his head chef, Mark with a K.
AK?
Not an O and a K, just the K, all right?
Oh, you know what I mean!
There's a bit of a gap between, sort of, bistro-style food
and fine dining.
And I think we, sort of, slot ourselves nicely in that gap.
We describe our food as "Instagram food that fills your belly".
But can it win a competition?
I think we'll win the competition simply because the honesty
comes out on our plates.
So, if you expect it up here and you get it down here,
there's summat wrong.
If you're coming to us, you get your expectation -
but you get it up here.
I'll bring a ladder.
The traditional Parmo is topped with bechamel and cheese -
but we tend to do it with anything you can think of.
Daimon butterflies chicken breasts, then coats in flour,
egg, and finally breadcrumbs,
and puts in the fridge ready to be deep-fried later.
Parmo base done, he sets to work on the first of his four toppings -
the Hot Shot Parmo.
It just looks like... heart attack on a plate.
Mince is browned,
then joined by tinned tomatoes and baked beans.
And we all know what beans are good for.
Yes, clearing a room.
Spices are then added and the whole lot churned about a bit
with a big spoon,
then tasted with a small one.
How is it look?
Winning chilli? Winning.
Daimon will prepare the other three toppings when his guests arrive.
Dessert next...
So, is it, like, small children cowboys
cooked in a cookie pit?
After the starter, you never know.
Come on, Steph. What is it then?
It's like a pie, but it's just all cookie.
And then, inside, it's all white chocolate.
She knocks up a cookie dough pastry for her pie casing,
while Daimon melts white chocolate with cream for the filling.
It's just filled with just delicious sweetness.
Yummy!
I'd rather just have the cookie on its own with some warm milk,
and then, told to go home.
Sadly, that's not how it works.
Steph smears a layer of cookie dough over the white chocolate ganache,
then it's in to bake.
That is not a winning menu.
I just think it lacks technical...
some technical components in there that'd make that really stand out.
It all looks absolutely hideous, I'm not going to lie.
There's not much more we can do now, apart from get through the night.
And go and get our clothes on. Let's do it.
First to arrive at the cricket club-cum-restaurant
are the boys from Caboose, Mark and Marc.
Oh, wow, I wasn't expecting that. There you go, ladies first.
I thought we were in the wrong place.
I really didn't believe we were going to a cricket club.
I'm Mark. Daimon. Marc.
Steph, you all right? Hello. Steph. I'm Marc.
I just won't forget your names.
Mark I, Mark II.
That made it a little bit easier for us, Marc-Mark.
Right, do you want a drink? I would love one. Yes, please.
So, we've got some Cosmos here.
Oh, fancy little jugs!
Thank you very much.
Cheers. Cheers.
I think Mark II is the chef.
Yeah. Chefs have more of a jazzy, sort of, dress sense.
We could call him "Snazzy Mark", number two, Snazzy Mark.
And then, number one? Dapper Marc.
Dapper Marc, Dapper and Snazzy, that's it, yeah.
And next up, it's Damien Hearst and Zorro -
sorry, I mean Andy and Charlie, from River Beat.
After you. Thank you, boss.
Hiya, you OK? I'm Charlie. Daimon.
Hi, Daimon, Andy. Andy, nice to meet you.
Definitely a colourful duo.
I think there's a lot more to find out about them two.
You need longer straws for your cups, so...
It's easier through the lip, like that.
I wasn't keen on the amount of drink at all.
You had to actually physically drink out of the jug.
No, I didn't enjoy anything of the drink.
Clearly.
ALL: Cheers. All the best.
Coming up, pet names...
We've got Dapper Marc. I'll take that.
And then, we've got Jazzy Mark.
You're more dapper than Dappy.
..and hefty mains...
Don't know where to start. Far too much.
They didn't finish it all,
but I don't think they physically could. No.
ALL: Cheers!
It's the opening night in and around Newcastle.
Going into bat first for the £1,000 prize
are husband-and-wife duo, Steph and Daimon,
in their cricket club pop-up kitchen, Savoury Fix.
How's that?
Right, guys, if you'd like to make yourself at home,
and we'll go start your starters. See you, man.
With the guys that we've got here,
we've definitely got a good chance of a winning menu.
Think you're a match for Zorro, eh? IMITATES WHIP
The breakfast pies are heated through whilst eggs are fried.
We'll definitely wake them up with our breakfast pie.
Well, it is alarming! NERVOUS LAUGHTER
Steph knocks up the sauce with instant gravy and brown sauce.
Out come the pies, on go the eggs, and...
BOTH: Breakfast is served.
Somewhere in the world, it is morning.
Breakfast pie, anyone?
Breakfast pie. Oh, thank you, darling.
So, enjoy.
So, how did you come up with the idea of a breakfast pie?
One of my favourite, sort of, meals is breakfast.
I was, like, lying in bed literally one night...
Lying in bed thinking about pies?
Yeah, oh, yeah, that's it, yeah. Do you know what I mean?
I do it the whole time.
I woke up the next morning and rushed to the shops
to buy the ingredients, came home, and then, the breakfast pie
was made just there and then.
Once he gets something in his head, that's it.
THEY LAUGH
I've had some dreams, but never dreams like that.
The meat inside tasted quite cheap.
It was very heavy as a starter, as well.
It was too much for a starter.
It was like a main course without the chips. You loved it.
I did enjoy it, actually.
Everything in the filling was spot-on,
but it was just far too much.
My egg was not cooked, but I have to say, the food was nice, yeah.
The only complaint so far I've got is your knife
and fork was the wrong way round.
Oh, blame the missus.
That's not my job. I don't do that.
He threw us under the bus with the cutlery.
It's because you put the cutlery, the knives and forks on
the different side, like, switched.
No, but the knives and forks were switched as well, the wrong way.
But... Well, you didn't tell us. I didn't know.
With the evening proving to be more complicated than he thought,
Daimon decides to simplify things around the table.
So, it's obviously a bit confusing, having two Marks.
So, we've got Dapper Marc.
Oh! You see, that's good. I'll take that.
And then, we've got Jazzy Mark.
Oh, well. Jazzy!
It's nice if you can get to my age and still be Jazzy.
It's good to get to your age and still be alive, mate. I know.
I thought maybe it's Dapper and Dizzy.
You're more dapper than Dappy.
Yeah, I would've went "Cheap Dap".
Cheap Dappy.
Meow!
The starter went down really well.
So, now they've had their breakfast, it's time for the main event -
the Four-Way Parmo. Let's do it.
Daimon prepares the cheese topping,
then deep fries his breaded chicken.
Hoo! It's hot in the kitchen, innit?
That's kitchens for you.
Steph squirts out the shopbought salsa into ramekins.
Literally there is nothing you can't put on a Parmo.
If you name it, we'll put it on.
Within reason.
Daimon tops his chicken, and then, it's into the oven.
Champion.
Salad and a mountain of proper chips go on,
and then, the main event - the Parmo, times four.
So, yeah, we're proud on that everyone that comes in
leaves absolutely full.
And probably just a bit overflowing.
The main is served...
Wow. Thank you.
Thank you very much.
So, we've got a Hot-Shot Parmo,
we have the original plain Parmo,
then we have a Chicken Kyiv Parmo,
and then, the Pizza Parmo. Enjoy.
Don't know where to start.
There was far too much on the plate, to start with.
Piling everything on, it puts you off before you eat it.
Yeah, you feel full, you go, "Oh, I'm not eating that."
This is the first time I've ever had a Parmo.
It's kind of like a... pizza on a chicken, isn't it?
Really?
Didn't really enjoy it.
I don't think I'll ever have one again, sickly deep-fried chicken.
There was a lot of things going on there - cooked well,,
seasoned well, but I think you need to pick one thing and own it.
I'm just intrigued about why I'm in a cricket club.
We did a Christmas fair with our different foods that we do,
and everyone just kept coming back up asking for more.
Just sold out of everything.
Yeah, they said, "Are you interested in coming and..."
Oh, OK.
Definitely a strange venue for a restaurant.
I'd rather just come in and have a beer and play cricket.
I think when they first walked through the door,
and obviously, seeing, you know, "Cricket Club" on the front of
the building, I think they were, sort of, a little bit confused
by it, maybe. Yeah.
You know, which is what we want, really, isn't it?
Job done, then.
We've obviously got our established nicknames,
so have you had time to think in the kitchen about
what these guys are called?
Because of your beautiful mane that you've got there,
we thought of Leo, the Lion.
Leo lion. For yours, Andy,
the impression that we got off you was funny.
We called you the "Cheeky Boy". OK.
I'm not a boy. Boys are teenagers.
A man - should've been called Cheeky Man.
If I had to think of a nickname for yourself,
it would be Desperate Dan -
because he was the pie chucker wasn't he, with cow in?
Yeah? I'll take anything.
So, you have managed to escape this. I've got to say.
Maybe I'll keep Steph's nickname till after dessert.
The Parmo Four Ways went down really well.
They didn't finish it all,
but I don't think they physically could. No.
Just hope they've left some room.
THEY LAUGH
Good job you opted for a tiny dessert, then.
Steph heaves out the Kid Cowboy Cookie Pie
and attempts to cut it up.
This is one tough cookie.
Yeah, I wouldn't want to mess with it.
Daimon doles out the ice cream, and there it is.
Room for a small one?
Thank you.
It's very sickly, the pie. I think you could've halved that.
I love sweet stuff.
I think the ice cream's really nice.
You're nice, Dapper.
Yeah, you're not.
That's not very nice. LAUGHTER
There's a little edge on Dapper, and I quite like it.
So, if someone wants a challenge, I'm up for the challenge.
Bring it on, Dapper.
So, we still haven't got your nickname, Steph, so... Good.
Dapper, I think you should... No, no.
No. I'd love to hear your nickname for Steph.
No pressure. You didn't like my opinion a minute ago.
But it would be nice, you know, for the group to know what you
thought of Steph's nickname.
It's all right, mate.
Just get your gloves off. THEY CHUCKLE
Putting him on the spot, which... Yeah. ..was, sort of...
It was fun to watch, to be honest with you.
I've not got a nickname for Steph. I haven't.
I think Andy could end up being a bit much this week.
He's definitely made an impression on the first day.
Enough of that! What about the food?
I definitely think we've set a benchmark, sort of, to beat.
I think the competition at the minute, I think, from day one,
from today, there's no competition.
I thought Steph and Daimon were really genuine, warm,
honest people, fantastic hosts.
I thought the food was cooked really well.
I just found the food overwhelming.
It was far too much, so tonight, we are scoring Steph and Daimo...
Tonight, we're going to score Steph and Daimo a...
Which gives Savoury Fix 26 - oh, that rhymes -
out of 40.
That doesn't.
It's the second day of our Professional cooking competition,
and the turn of the two Marcks -
or Dapper and Jazzy, as they're now known -
to take control in the Caboose kitchen.
Last night was good.
Yeah, I mean, there's a lot to live up to.
Andy was very particular.
He picked up on a few things around service,
so we'll have to be absolutely on our A-game tonight.
We're always on our A game. Let's conquer tonight, yeah?
Absolutely, we'll knock the socks off them now.
I think Marc and Mark, Daps and Jazz,
have got quite an a la carte restaurant.
But regardless what it is, to me, food's food.
If it's on a plate, I'll eat it.
I'm definitely looking forward to their menu today.
I think it's got to be better than last night's, I would hope.
If it gets any worse than yesterday,
then I'm leaving. I'm outta here.
Let's hope they can tempt you to hang in there
with their starter...
It's a massive improvement on last night.
It's seafood, I just, I can't eat.
It's the texture.
It makes us retch.
That'll be fun for Daimon, then.
The Caboose boys start by shucking their scallops.
We specialise a lot in fish.
Everything's brought in daily. What's not to like?
Don't worry, Steph.
They're only using the pretty bits.
Meat removed...
Take these to wash, that's going in the bin.
Wow. What a lot of waste.
..the undiscarded bits get put on ice and will be flash-fried later.
The black puddings are shaped, seasoned, and stored ready to cook.
Take that off, get the stems out.
Jazzy, now in charge, gets Dapper to work on an apple-and-mint gel.
So, what's going in here?
All of it. Skins, apple, the lot.
What was the point in peeling them?
So, it's nice and small, and it cooks quicker.
Whatever, you just made me do a pointless job didn't you?
Works for the head chef.
In goes mint, and the whole lot is reduced.
The scallops and black pudding will be served with a crumbling
of pork crackling tonight.
Onto the main...
If the sea bass skin isn't crispy,
I think that might be an issue.
I like my fish battered or out of a tin.
Unlucky, Steph.
It's only the finest ingredients for these boys.
Jazzy Mark gets to work on the fish.
The best way to make a fish cook evenly is to score the skin.
Well, get on with it then.
Skin scored, the fish goes into the fridge to pan-fry later.
Onto the champ.
"Champ cake?"
I don't know what a champ cake is.
I really don't know what a champ cake is.
It's basically mashed potato cake.
Spuds are boiled in saffron water.
I think that's another safe dish, pre-made mash.
The potatoes are then ground in... what is that, Jazzy?
It's a mouli.
Come again?
Fancy masher.
Thank you.
Once fancifully mashed, spring onions are added,
and then, the cakes are shaped to be cooked later.
Dessert, please!
I hope it's a baked cheesecake.
Is it home-made? It is, indeed.
Jazzy puts Dapper to work, grating lime.
You want to mix it with a bit of sugar so it's nice and sweet?
Yes, chef.
Oh, Mark! Do you want a bit of knuckle in here, as well?
Yeah. Maybe put him on something easier.
Look at that! I'm like an actual chef now.
Well, maybe head grater, perhaps.
Jazzy mixes cream with vanilla paste, sugar and zest,
and the juice of a lime, then samples. Any good?
I'm going to take that as a "yes".
The cheesecake filling gets plonked onto home-made
ginger biscuit bases, then into the fridge.
Sorry, Andy, it's not a baked one.
Jazzy then knocks up a Chantilly cream that gives
the cheesecake its name.
And this is what makes it the Gatsby cheesecake -
the whisky liquor.
I thought that was for me. No.
You can have a sniff of it.
Oh, lush.
Cream done, it's boxed up to be served with the cheesecake tonight.
I think prep's went really smoothly.
And we actually worked well together. We have done, aye.
First time for everything - and I got my hands dirty.
First time for everything. THEY LAUGH
I can't see it being a winning menu,
just because it's fish-fish-fish - well, apart from the cheesecake.
I've never actually tried the scallops or sea bass,
so if I try and I like it, then it could turn things round.
I think we've definitely got a better menu than this menu.
I think, to get the winning money at the end of tomorrow night,
they'd have to kill us.
Because they ain't going to win.
MARK: Tonight's our night.
Yeah, it's all about you now, big man.
Aye, we're going for it, come on. Let's go and smash it.
First up, the ultra-confident boys from River Beat, Andy and Charlie.
So, it looks we're at the Caboose tonight. Yeah, interesting.
How's it going? All right, aye. How you doing, all right? And you?
There's definitely not some boring dress sense going on in this room,
that's for sure.
I think Jazzy's still looking jazzy tonight, lads, what do you think?
What colour underpants you got on today? Black-and-purple.
Well, there's a coincidence - so have I!
Anyway, next up, seafood novice Steph and husband, Daimon,
from Savoury Fix.
Nice to see you again. You all right? Well.
Guys, we've got some nice martinis here for you.
There's straws on the side, if you prefer.
Just to look ladylike. THEY CHUCKLE
My favourite cocktail, so I was impressed.
So, here's to the second night, guys. Cheers.
ALL: Cheers!
Three, two, one, go... Coming up, dancing at the table...
# YMCA, it's fun to... #
I didn't do any YMCA tonight because I'm not weird.
..and an unusual appraisal.
All I could taste was, like... New kettle.
A new, or an old kettle?
It's the second night of the competition
in and around Newcastle.
ALL: Cheers!
And the turn of Marc and Mark, aka Dapper and Jazzy,
to host their restaurant rivals in a bid to win the £1,000 prize.
OK, guys, well, if you want to take a seat, get settled in,
we'll go and get your starters prepared.
Thank you very much.
We're excited about this, cooking for other people -
a great opportunity to show people what we're all about.
Scallops are dispatched to a fiery furnace.
How are we doing? They're looking lovely.
Good-o! Then plonked onto the black pudding before
a quick crumble of pork crackling.
That's what you call a winner.
And there it is, Steph's favourite food -
on black pudding.
Thank you very much.
Is everyone a scallop fan? No.
No? So, do you just not like them, or have you just not
had them before, or...?
I've never tried them, but I am happy to obviously try them.
Very brave.
Are you enjoying that, Steph?
HE LAUGHS Bless.
Looks like a "no" to me.
The scallops just didn't cut it.
Fishy jelly, that's what it tasted like.
I really enjoyed it, but that's because I love, sort of,
seafood and black pudding.
Which is what it was.
It's really good. The scallops are done nice.
The only criticism I would give, which isn't a bad criticism,
too much black pudding. Yeah.
The effort put in tonight was much higher than last night.
When you've plated that dish before,
there was one piece of black pudding, and then,
the three scallops around it.
So, we just tried something a little bit different tonight, so,
trying to explore different options.
Experimenting? Yeah. Yeah, basically, yes.
You won't do that again though, will you?
BOTH: No.
No! Back at the table, and Dapper's sharing his childhood ambitions.
As a kid, I actually wanted to be a fireman.
What did you guys want to be?
I wanted to be a PE teacher.
Aye? How did that not work out, then?
Just life changes doesn't it, as you grow up, as you know?
Have you grown up? Yeah, yeah.
You hide it well. Yeah, thanks, I learnt from the best.
When I was younger, I wanted to be, like, an entertainer,
so I did it for, like, 4-5 years.
But then, I had to grow up, basically, you know what I mean?
Because there's only so many times you can get paid
for doing the "YMCA" on stage.
Tell that to the Village People.
But then, them aspirations as a kid,
have they played into any part of your life now?
Obviously entertainment-wise, if you can speak to your guests
and customers and everything else, so, yeah, so you're entertaining
in a different way.
If you're working front-of-house, your guest is every customer -
so you're flowing, you're showing off and doing the biggest show
of your life, in my eyes.
Generally when I was on stage, we'd do party dances all the time.
Why don't we do a bit now, bit of "YMCA"?
Oh, must we?
Come on. Three, two, one, go!
# YMCA... THEY LAUGH
# YMCA...
I think Daimon was born to be a performer.
He's a big guy, he's a big character, isn't he?
SINGING CONTINUES
Come on.
I didn't do any "YMCA" tonight.
Because I'm not weird... and I'm not ten.
So, if we're all done, we'll go and get your mains on.
Thank you. I think we've done really well.
A few little things to critique, but it was good to hear things.
If you don't hear feedback, you can't improve, so I'm happy.
Are you happy? I'm very happy. Glad to hear it!
Jazzy fries his potato champ cakes and puts the broccoli on.
Just like a spare part here.
I'm sure Jazzy can find you something to do.
My job? Yeah.
Told you.
Oh, mate, you're fired!
Charming. Jazzy fries the sea bass.
Are you happy, Mark?
Probably not. You just fired him.
On go the champ, broccoli, and fish.
Service, please.
And there it is - another one of Steph's favourites she hasn't tried.
So, how is everyone with fish?
Sorry... SHE LAUGHS
I've never tried it, but I'm going to try it.
'Atta girl, Steph!
So, Steph, what's your thoughts on the fish?
It's actually nice. It's actually nice? Yeah. Wow.
It's like a salty bacon-y flavour. It's really nice.
Yeah, fish bacon - you can't beat it.
Steph doesn't like fish, apparently.
Now she does.
Can't ask for better than that, can we, really?
I enjoyed the fish,
but the other two components, which was the green...
The stem broccoli...
The long-stem broccoli and the champ mash.
They tasted of...plasticky.
Plasticky? Really?
Where they, sort of, used a kettle that needed, sort of, descaling.
Right.
All I could taste was, sort of, a weird...
Like new kettle.
New kettle?
A new or an old kettle...
Old kettle?
..flavour. Flavour.
Oh, right.
I can't say anything else, you know what I mean?
I'm pleased you said it, love, cos I thought it was just me. No.
Andy, are you getting any household appliances?
The vegetables were cooked very well,
the sauce was done well.
The sea bass was slightly overcooked for me,
the skin was done very well.
Overall, it was a pretty good dish.
No hint of a toaster then.
Back at the table, and Dapper's interested in working relationships.
So, do you guys clash a lot at work, or does it bring some conflict?
It's easier working with your wife than it is working with, like,
people I don't know fully well, if that makes sense.
Me and Steph single-handedly run everything.
Yeah, there's, like, quite a full team here,
compared to me and Daimon running a full kitchen.
Tonight, I just felt like it was more of a, sort of,
a military operation, if that makes sense.
We have that personal touch.
We took our dishes out and delivered them.
They sat down and someone else waited them.
That'll be the waiters.
I think the main went down really well.
Everyone seemed to enjoy it. The dessert next now -
and I think the dessert's really going to finish this off.
This is a winning dessert.
Let's see, shall we?
Jazzy makes fancy balls out of his whisky cream.
I love a nice quenelle.
Who doesn't?
And there it is, a Gatsby cheesecake
with edible flowers.
It's based on the classic Gatsby cocktail.
It's got ginger, lime, and whisky cream.
Because it's the last dish of the night, I think I'm done.
SULTRY MUSIC PLAYS
# Feels so good... #
It's like you've just walked out of a salon -
or maybe a saloon.
Let's tuck in.
So, what are we thinking so far, then, guys?
Did you say there was whisky in it? Yes, there is, yeah.
I can taste like the lime and the ginger, but I couldn't -
I didn't get, like, loads of whisky, through.
I prefer baked cheesecake.
Personally when I put cream on top of a cream,
I'd rather have had, like, a sauce with it.
I agree with the cream on cream.
We were talking about that in the kitchen.
Well, I'm enjoying the cream on cream. Yeah?
It upset me a little bit, but you know, I'll get through it.
The work that went into that was tremendous.
So, I don't think that quite got appreciated as much as we'd expect.
Home-made, definitely, yeah. You can tell it was home-made.
That's probably why it didn't taste as good as it should have.
They should've bought it.
The dessert might have let you down from the first two dishes,
and lucky it's made you number two.
Yeah, yeah, yeah. We'll see.
I think Mark and Marc have put on a very good show tonight.
I'm not scared about tomorrow.
But I think they've made it a little bit closer than what I thought
it would've been. Yeah.
Personally I don't believe the menu reflects a winning menu.
When you're serving, sort of, fish, and then, fish again,
it's nice if, you know, if you're a fish lover,
but I wouldn't personally serve cheesecake as a...
As a, sort of, dessert.
When would you serve it, then? Don't answer that.
How are the boys feeling?
I think, if we were to score ourselves tonight,
I think we'd be 19.
I would think about 17.
Really? Yeah, just...
Why? Because of the last moment, that's all.
That's you being hard on yourself.
I know, that's being hard on myself, but, yeah, 17.
Tonight, we're going to score them a...
You know, I still believe that our menu was a lot stronger,
and it offered a lot more, sort of, choice.
So, tonight, we're scoring Jazzy and Dappy a...
Which puts Mark and Marc into the lead,
with 29 out of a possible 40.
It's the final day in and around Newcastle,
and Andy and Charlie from River Beat's turn to host.
And their confidence, although not knocked,
has been at least gently tapped.
Well, last night, thought they did quite well.
Much better than I thought they were going to do.
Still a few little things I thought weren't quite right,
but we can't all be perfect.
No, not like us.
I think we can win.
I think I'm really chuffed with what we put forward.
I think the cooking in the kitchen was first class.
We've still got a good chance of winning,
winning the £1,000.
We think that tonight's probably going to be the...
The competition. The competition.
I wish we were first, then we would've had the bar set
to the highest, and everyone would've panicked.
I think they'll all realise once the first plate goes down on the table,
that we've won the £1,000.
Time to put your money where your mouth is.
Andy kicks off with his multiple starters...
What a mouthful - literally.
It's not something I would eat.
What, any of it?
I'm looking forward to it?
I don't know, to be honest with you,
I couldn't really tell you cos I don't know what some of these are.
It sounds lovely.
Is it one dish, is it...
Is it tapas? It's got to be three dishes.
It must be tapas. It's got to be.
You're not wrong.
Andy kicks off the gargantuan task of prepping his starter
in a flurry of fish scales.
See all the scales on my arm? Ohh.
Looks like scabs.
Once de-scabbed, Andy fillets, bones, and scores his sea bass.
I reckon they're on the right size, don't you?
Yeah, yeah. Definitely.
They're then plonked into the Thai drunken sauce -
chin-chin, little fishes - before being refrigerated.
Onto the scallops.
It's the starter and main of last night in one plate.
In one go. Yeah.
So, seeing as we're using hand-dived scallops,
we're going to use every part of it.
We're going to use the meat, the roe, and we'll even serve it
back in the shell.
Waste not, want not.
Andy removes the meat and roe.
You can't get fresher than a hand-dived scallop.
Pretty as a picture.
The roe will be blanched, and the scallops will be flash-fried
later before serving with all the other dishes.
The main is...
It's exactly something I would order, that.
Sounds really nice.
If it is like a Thai red curry,
and with the Thai fragrant rice, it's going to be, for me,
it's going to be very perfume-y.
And I...don't really like eating perfume.
Don't worry, I don't think Andy will be using any Old Spice tonight.
I'm so sorry.
Turmeric is tumbled into chicken thighs,
then added to sauteed onions before Andy lets loose
with his classified information.
This is the red Thai curry paste that we make in-house.
This is our secret ingredient, which unfortunately is secret.
As all good secrets are.
Less confidential ingredients are then popped in,
such as ground cloves, cinnamon, star anise, and tomatoes.
D'oh! Shh, don't tell anyone about the tomatoes.
I'm not a fan of spice.
So, if he's using a lot of spice in his cooking,
that could be an issue for me.
Charlie, I think this curry's ready.
I think it's going to blow their socks off tonight, man.
Ooh, sounds spicy to me.
The curry's left to reduce and will be served with Thai fragrant rice.
Time for pud...
I like cherry and chocolate together. Yeah?
I'm just not sure on the star anise.
Star anise, I'm sure, yeah, star anise is the little...
Little star, fragrant thing.
Oh, is it a fruit?
No. I don't know that then.
The star anise is another -
it's another Asian influence, isn't it? So...
It's aniseedy. I think it works in desserts.
I'm sure he's going to execute it very well.
It's a great chocolate dish. It's gluten-free, it's a winner.
And I think they'll all poo themselves. Yeah.
Is that what you really want?
Charlie starts by separating egg whites,
which Andy whips up with sugar.
Here, we like to add a little bit of salt into our egg whites
to make the peaks just that little bit firmer.
Oh, top tip!
Chocolate's then melted with butter, vanilla paste,
and ground star anise.
Just enough to give it a nice little bit of flavour.
Which all goes into yolky sugar,
with ground almonds and very firm egg whites.
And then, we're just going to combine all this together.
The mix is then loaded into a tin.
And in it goes.
And, whilst that bakes,
the ganache topping is made.
Smells lovely, that, Andy.
It's amazing what a bit of cream and chocolate does, innit? I know.
Ganache done, it's artfully manoeuvred over the torte
and will be served with a black cherry and kirsch ice cream.
That is a winning dessert right there, Charlie.
I know. I'm excited for this, like.
From my sort of point of view, and my sort of likes,
from what I'm reading, it's not...
I would put my menu above it.
I think it sounds a lot like
Andy knows what he's doing in the kitchen.
There's a lot of flavour combinations going on there
that are...interesting, but I think if he gets them right,
he could absolutely nail it with this.
So, well done so far, mate, good luck.
First up, and in matching mustard,
Savoury Fix's Steph and Daimon.
How you doing, darling? All right.
Got a nice little bit of fizzy for you.
There you go, mate.
It's English sparkling wine from East Sussex.
I think it's nicer than champagne.
If it's wet and alcoholic, I'll drink it.
Well, quite.
Next up the, ones to beat - Mark and Marc, from Caboose.
Hello, how are we doing? Hi, Dapper.
THEY CHUCKLE
Right, guys, here's to the last night.
ALL: Cheers. Enjoy!
Coming up, baffling bouquets...
I don't like mouthfuls of perfume in my, like,
do you know what I mean? With it being a fragrant spice.
We're going on about fragrant rice, thinking it was going to be floral.
THEY CHEER
..and the bounty is bagged.
ALL: Ooh!
In first place, it's...
It's the final night of our Professionals competition
in and around Newcastle.
ALL: Cheers!
And the turn of River Beat duo, Andy and Charlie,
to impress with some Asian fusion food in the hope of winning £1,000.
So, guys, I think we're all ready to eat.
Let's follow me, and I'll take you to the table.
Thank you very much.
River Beat is going to be bursting out of the water tonight.
You're going to be like a mermaid, aren't you?
That's stumped him.
Andy fries his pork belly.
In goes a sweet peanut sauce, with some added fancy pan work.
What a tosser. I'm glad I didn't say that.
Then it's onto the next element of the starter.
This is our special salt mix.
The plates are dressed.
Wow, you do mean business!
So, Sensible Andy's coming out now,
because obviously, it's a little bit of pressure.
It's all going well.
Three elements to their one.
Three times as hard for three times as tasty.
On goes the belly pork, scallops, and finally, the sea bass.
And there it is - a selection of Asian tapas!
Thank you very much. Enjoy.
So, Jazzy, what's your favourite thing so far? Scallop.
I wouldn't have served it in the shell myself, because it's hot
and it's moving around like, but...
The only reason why we serve it in the shell, it just seemed a waste
after getting hand-dived scallops.
Just tried a bit of scallop.
They taste nice, but I cannae get away with the texture.
Have you tried the roe yet, though?
Not yet. It's a different...
Not brave enough to try, I think. It's a different texture.
Yes, it's totally different.
I didn't like the roe.
It tasted like a crab stick, just jellified.
It might've been my fault, though, because I think I, sort of...
He went, "Oh, eat that roe, it's not bad,"
so I put quite a big bit in my mouth. Sorry.
Is it the worst thing you've put in your mouth? One of them.
One of them?
I think with Steph, fish generally is a no-no.
She doesn't really understand...
..food.
I struggle a little bit with spice, so...
Are you a Plain Jane? Yeah.
Steak and chips. Yeah, I like, yeah.
I thought he would've been a little bit more adventurous,
but he's a bit similar to Steph, really, isn't he?
The scallop was slightly under.
But the roe on top, being blanched -
if I was going to serve a roe, it'd be roasted.
You'd throw it in the bin.
I really liked the pork belly.
The only downside to that was that the peanuts were really
heavily smoked, or heavily roasted.
So, the flavour overtook everything.
Back at the table, and Andy's giving a history lesson.
You know this used to be above a police station.
Is that what it was? Yeah, yeah.
I've probably been arrested in here at some point, like, but you know...
You're probably old enough, yeah. It was 1950s.
HE LAUGHS
Don't understand why you would welcome people round
the dinner table and start off with insults.
I think the starter went down quite well.
The guests tonight are... hard to gauge still.
I think with the chicken dish, with our curry,
should win back some of the fish-haters.
Ah, but will it worry the spice wimps?
I'm a little bit worried about Dappy.
But hopefully, if he likes curries, then we should be all right.
Coconut chutney is added to the dish.
Looking lovely, mate. Thank you very much.
And there it is...
Good luck, Dapper.
Are you worried? Yeah.
What's worrying you? Chillies.
You don't have to eat the chillies. I won't judge you.
Would you like me to get you some fish fingers from the freezer?
Yes, please. THEY LAUGH
I like curries, but I don't like spice,
so I like the flavours that can be introduced to a curry.
Korma? No, no, I wouldn't say I'm a korma person.
I like the curry, just not... too fragrant.
Don't really go out for many Thai curries.
You'll be all right, because it's Malayan.
Good, well enjoy, guys. Enjoy.
I'm enjoying the spice. It's nice.
Good. Not too fragrant for you?
No, it's nice.
Are you struggling with that?
For me, it's sort of like a,
something that I wouldn't normally have
because I don't like Thai,
I associate with floral.
So, when he said obviously the fragrant rice,
I was a little bit worried because I was thinking it was going to be,
like, mouthfuls of perfume and be, like, oh, do you know what I mean?
With it being fragrant rice.
I think Steph and Daimon are definitely a little bit
out of their depths.
They're going on about fragrant rice,
thinking it was going to be floral.
I don't think they're very fine dining or adventurous.
My curry had split.
The grease had come out, had to mix it back up to start with.
The flavour was great.
It was lovely there, it was happening, and all of a sudden...
You like spice though, don't you? I like spice.
I didn't think the rice had a lot of flavour,
but that might've been because the spice, for me,
was overpowering everything else.
Sweat's running down his face.
I'm sweating here! I don't respond well to spice.
Yeah, thanks, mate, yeah.
I was going to knock you down for service there,
but you've recovered it. THEY LAUGH
The actual curry isn't that spicy,
so I guess he's just a bit of a wuss.
So, because you don't like spicy foods, what's probably
the worst thing you've had,
or the most adventurous thing you've ever had?
Zebra.
The most adventurous thing I've ever eaten is probably goat's willy.
THEY LAUGH
HE COUGHS
It was, kind of, just this wee little shack in Vietnam.
And I didn't know what I was eating, and then, I ate it, and then,
they came back giggling saying, "Oh, hee-hee-hee, by the way,
"you've eaten goat willy." Was it big?
Well, I swallowed it.
What's the worst thing you think you've ever eaten,
apart from last night's tea?
Oh! Andy, really?
Wow. I'm only kidding, I'm only kidding.
That's all right. It's said now. You can't take it back.
He's not biting back, is he?
No, he's not.
I thought he was a fun guy, but he's not.
So, guys, if you've all finished your mains,
we'll get these cleared away, and then, get the pudding
up and running for you.
The confidence we have has probably not been knocked,
because we know that we're very good at what we do.
I just the people who are eating our cuisine aren't really up to
the challenge of our food.
Well, maybe your dessert will be a safer bet.
I mean, who doesn't like chocolate?
Andy divvies up the torte and torches the top.
Charlie adds some golf leaf...
..and with a scoop of ice cream, there it is...
Pretty as a picture.
So, enjoy. Thank you.
You've left the tinfoil on here, you know?
THEY CHUCKLE
Well, enjoy the tinfoil, mate.
Hope you haven't got dodgy teeth.
I was a little bit worried with the star anise through it,
but it all comes together.
Yeah? I was the same, I thought it was going to be, like,
fragrant with the star anise.
You love that word tonight, "fragrant," don't you?
I do. Fragrant.
I thought the texture was really nice.
If you cut through it nice with your spoon...
Jazzy. It felt nice when you ate it.
Jazzy!
And it tasted like dark chocolate, like it should have done.
And he's back with us. Well done, fella.
I preferred my dessert,
just because it was more chocolaty.
Tonight was too rich.
Dessert dividing opinion,
Andy has a literary question for the table.
If you had to write your own autobiography,
what title would you give it?
All About The Pie, or, you know, a pie reference.
I think I'd have to title my autobiography Failure.
Oh, I feel like I need to give you a cuddle.
No, no, no, no.
The way I see things, I'm always willing to fail, because I think
if you're not willing to fail,
then you're not willing to try things - and for me,
I've tried so many things because I'm willing to fail.
I find that quite an odd concept.
Yeah? It is an odd concept.
Failure. Why would you want to be a failure.
No, but he's not scared about failing. That was the way I...
Yeah, but it's a very negative thing to look forward to.
So, let's hope he's a failure tonight.
Tonight, I don't believe they've done enough to win.
But that, again, is literally because it's my, sort of,
personal flavour and taste.
I always say, my expectation, as I walk through that door,
if them expectations are met, then it's done.
But they haven't been tonight.
If we were going to score ourselves tonight,
I think we would score ourselves a 18.
The River Beat fellows need 30 to take first place from
current leaders, Caboose.
Tonight, we're scoring Andy and Charlie a...
Tonight, we're scoring...
Oh, hold it right there!
THEY CHEER
As Andy and Charlie are tonight's hosts,
it's down to them to reveal the results.
ALL: Ooh!
Good luck. Yeah, yeah, good luck, guys.
So, here we go.
Joint second place, we have...
..Daimon and Steph, and...
..River Beat, Andy and Charlie.
Caboose scored them 13.
Which means, in first place, it's Caboose!
Wow!
CHEERING
Well done.
Right now, all I'm feeling, overwhelmed.
I can't believe we've actually done it.
We've struggled since we started,
and to be recognised by people who are in the same industry
really means a lot.
Woohoo! That's what I think, you know, I'm happy.
Obviously.
The fact that we came second with an establishment like this,
you know, we can't complain.
ALL: Cheers!
I feel a little bit disappointed that we didn't come second
completely, we were joint second.
So, really, we're last.
Yeah.
BLEEP negative, but we were last.
Joint last.
# I came here tonight to hear the crowd go
# Boom, shake, shake, shake the room
# Tick, tick, tick, tick, boom
# Boom, shake, shake, shake the room
# Tick, tick, tick, tick, boom... #
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