1 00:00:02,000 --> 00:00:03,800 Woohoo! Take three restaurants... 2 00:00:03,840 --> 00:00:06,120 So, here's to the second night, guys. Cheers. 3 00:00:06,160 --> 00:00:07,280 ALL: Cheers! 4 00:00:07,320 --> 00:00:09,680 ..ask each to host a three-course meal... 5 00:00:09,720 --> 00:00:13,560 Just filled with delicious sweetness. 6 00:00:13,600 --> 00:00:15,320 ..which will be scored in secret. 7 00:00:15,360 --> 00:00:17,480 BELL RINGS Service! 8 00:00:17,520 --> 00:00:20,480 On today's show, crazy creations... 9 00:00:20,520 --> 00:00:23,040 How did you come up with the idea of a breakfast pie? 10 00:00:23,080 --> 00:00:25,080 I was, like, lying in bed literally one night... 11 00:00:25,120 --> 00:00:27,520 Once he gets something in his head, that's it. 12 00:00:27,560 --> 00:00:29,800 ..and provocative punters. 13 00:00:29,840 --> 00:00:31,960 What's the worst thing you think you've ever eaten? 14 00:00:32,000 --> 00:00:34,640 Apart from last night's tea? Wow. 15 00:00:34,680 --> 00:00:37,280 I don't understand why you would welcome people round the dinner 16 00:00:37,320 --> 00:00:38,920 table and start off with insults. 17 00:00:38,960 --> 00:00:40,160 THEY CHEER 18 00:00:40,200 --> 00:00:42,240 ..as they compete for a £1,000 prize. 19 00:00:42,280 --> 00:00:43,480 ALL: Ooh! 20 00:00:43,520 --> 00:00:45,960 I've had some dreams, but never dreams like that. 21 00:00:51,640 --> 00:00:54,160 This week's Professional competition comes from 22 00:00:54,200 --> 00:00:56,320 in and around Newcastle. 23 00:00:56,360 --> 00:00:59,720 Home to such culinary oddities as the Craster kipper, 24 00:00:59,760 --> 00:01:01,400 pease pudding, 25 00:01:01,440 --> 00:01:03,000 singing hennies, 26 00:01:03,040 --> 00:01:04,920 and the beloved stottie. 27 00:01:04,960 --> 00:01:05,960 LOUD BITE 28 00:01:06,000 --> 00:01:09,000 Mm...ooh, I couldn't help myself, sorry. 29 00:01:09,040 --> 00:01:12,640 And looking to take a massive bite out of victory pie 30 00:01:12,680 --> 00:01:15,840 is our first eatery - married couple Steph and Daimon, 31 00:01:15,880 --> 00:01:19,400 who run Savoury Fix out of their local cricket club. 32 00:01:19,440 --> 00:01:22,080 Well, well, well, you could bowl a maiden over! 33 00:01:23,480 --> 00:01:27,080 The sort of food we do in the restaurant gauges from everything 34 00:01:27,120 --> 00:01:29,640 from pub grub to, sort of, interesting pies. 35 00:01:29,680 --> 00:01:32,680 I can put any type of food in a pie and make it taste good. 36 00:01:32,720 --> 00:01:35,200 I do all of the desserts for Savoury Fix. 37 00:01:35,240 --> 00:01:38,640 We made a burger with a rich, dark chocolate sauce 38 00:01:38,680 --> 00:01:39,880 over the top. 39 00:01:39,920 --> 00:01:43,360 It sounds wrong, but sweet and savoury goes together massively. 40 00:01:43,400 --> 00:01:45,200 I'm like the Charlie... what was he called? 41 00:01:45,240 --> 00:01:46,240 Willie Wonka. 42 00:01:46,280 --> 00:01:47,640 What's he called? Willie Wonka! 43 00:01:47,680 --> 00:01:49,040 Willie Wonka. Willie Wonka? 44 00:01:49,080 --> 00:01:51,000 I'm like the Willie Wonka of the savoury world. 45 00:01:51,040 --> 00:01:52,400 Well, there's a boast. 46 00:01:52,440 --> 00:01:56,600 The first course of pure imagination Daimon tackles is his starter... 47 00:02:01,000 --> 00:02:02,480 Sounds like a child's done it. 48 00:02:05,160 --> 00:02:09,000 Meet owner and executive chef Andy and his front-of-house man, Charlie, 49 00:02:09,040 --> 00:02:11,680 from Asian fusion restaurant River Beat. 50 00:02:11,720 --> 00:02:14,200 How do you rate your grub, then, lads? 51 00:02:14,240 --> 00:02:16,280 The food that we do would be good enough to be 52 00:02:16,320 --> 00:02:17,640 in Michelin-star restaurants. 53 00:02:17,680 --> 00:02:19,560 There's no other restaurants like River Beat. 54 00:02:19,600 --> 00:02:22,400 There are more Asian restaurants... Yeah. Not as good as us. 55 00:02:22,440 --> 00:02:24,520 Not shy of blowing your own trumpet, I see. 56 00:02:24,560 --> 00:02:27,000 What about the working conditions? 57 00:02:27,040 --> 00:02:29,720 Andy, he's too much of a perfectionist. 58 00:02:29,760 --> 00:02:32,480 Every art has to be exactly straight. 59 00:02:32,520 --> 00:02:35,400 And when you're putting it up, "To the left, to the right! 60 00:02:35,440 --> 00:02:37,360 "Charlie...ooh, right!" 61 00:02:37,400 --> 00:02:38,920 Why do you want a wonky picture? 62 00:02:38,960 --> 00:02:40,800 I'm all right about millimetres out. 63 00:02:40,840 --> 00:02:41,840 HE CHUCKLES 64 00:02:41,880 --> 00:02:44,160 We do definitely have an amazing chance to win, 65 00:02:44,200 --> 00:02:46,400 so it'll be interesting what we're... 66 00:02:46,440 --> 00:02:47,960 Up against. Yeah. 67 00:02:48,000 --> 00:02:51,240 Well, currently it's Billy Banger and his sausage factory. 68 00:02:51,280 --> 00:02:55,080 Into shopbought pastry, Daimon layers bacon, 69 00:02:55,120 --> 00:02:58,040 sausages, beans, black pudding and tomato. 70 00:02:58,080 --> 00:03:01,320 Who doesn't love, you know, a good old classic fry-up? 71 00:03:01,360 --> 00:03:03,400 It just looks gash. 72 00:03:03,440 --> 00:03:04,600 THEY LAUGH 73 00:03:04,640 --> 00:03:06,840 Which means "rubbish" to the locals. 74 00:03:06,880 --> 00:03:08,120 Pie lids go on. 75 00:03:08,160 --> 00:03:09,920 These are money in the bank. 76 00:03:09,960 --> 00:03:11,640 Let's get them in the oven. 77 00:03:11,680 --> 00:03:15,600 Daimon's investments will be served with a brown sauce gravy. 78 00:03:15,640 --> 00:03:16,920 Onto the main... 79 00:03:20,640 --> 00:03:22,240 Sounds a simple dish to me. 80 00:03:22,280 --> 00:03:24,480 There's not too many components there. 81 00:03:24,520 --> 00:03:27,000 Third to join the party, the Marcks - 82 00:03:27,040 --> 00:03:29,880 owner and boss of Caboose, Marc with a C, 83 00:03:29,920 --> 00:03:32,120 and his head chef, Mark with a K. 84 00:03:32,160 --> 00:03:33,160 AK? 85 00:03:33,200 --> 00:03:35,560 Not an O and a K, just the K, all right? 86 00:03:35,600 --> 00:03:37,320 Oh, you know what I mean! 87 00:03:37,360 --> 00:03:40,240 There's a bit of a gap between, sort of, bistro-style food 88 00:03:40,280 --> 00:03:41,680 and fine dining. 89 00:03:41,720 --> 00:03:44,600 And I think we, sort of, slot ourselves nicely in that gap. 90 00:03:44,640 --> 00:03:47,960 We describe our food as "Instagram food that fills your belly". 91 00:03:48,000 --> 00:03:50,200 But can it win a competition? 92 00:03:50,240 --> 00:03:53,280 I think we'll win the competition simply because the honesty 93 00:03:53,320 --> 00:03:55,160 comes out on our plates. 94 00:03:55,200 --> 00:03:58,000 So, if you expect it up here and you get it down here, 95 00:03:58,040 --> 00:03:59,360 there's summat wrong. 96 00:03:59,400 --> 00:04:01,800 If you're coming to us, you get your expectation - 97 00:04:01,840 --> 00:04:02,960 but you get it up here. 98 00:04:03,000 --> 00:04:04,120 I'll bring a ladder. 99 00:04:04,160 --> 00:04:06,720 The traditional Parmo is topped with bechamel and cheese - 100 00:04:06,760 --> 00:04:09,640 but we tend to do it with anything you can think of. 101 00:04:09,680 --> 00:04:12,960 Daimon butterflies chicken breasts, then coats in flour, 102 00:04:13,000 --> 00:04:15,320 egg, and finally breadcrumbs, 103 00:04:15,360 --> 00:04:18,520 and puts in the fridge ready to be deep-fried later. 104 00:04:18,560 --> 00:04:22,680 Parmo base done, he sets to work on the first of his four toppings - 105 00:04:22,720 --> 00:04:24,760 the Hot Shot Parmo. 106 00:04:24,800 --> 00:04:28,480 It just looks like... heart attack on a plate. 107 00:04:28,520 --> 00:04:29,880 Mince is browned, 108 00:04:29,920 --> 00:04:32,520 then joined by tinned tomatoes and baked beans. 109 00:04:32,560 --> 00:04:34,760 And we all know what beans are good for. 110 00:04:34,800 --> 00:04:36,560 Yes, clearing a room. 111 00:04:36,600 --> 00:04:39,920 Spices are then added and the whole lot churned about a bit 112 00:04:39,960 --> 00:04:41,120 with a big spoon, 113 00:04:41,160 --> 00:04:43,000 then tasted with a small one. 114 00:04:43,040 --> 00:04:45,280 How is it look? 115 00:04:45,320 --> 00:04:47,600 Winning chilli? Winning. 116 00:04:47,640 --> 00:04:52,000 Daimon will prepare the other three toppings when his guests arrive. 117 00:04:52,040 --> 00:04:53,320 Dessert next... 118 00:04:56,480 --> 00:04:59,440 So, is it, like, small children cowboys 119 00:04:59,480 --> 00:05:01,080 cooked in a cookie pit? 120 00:05:01,120 --> 00:05:02,760 After the starter, you never know. 121 00:05:02,800 --> 00:05:04,360 Come on, Steph. What is it then? 122 00:05:04,400 --> 00:05:08,280 It's like a pie, but it's just all cookie. 123 00:05:08,320 --> 00:05:11,600 And then, inside, it's all white chocolate. 124 00:05:11,640 --> 00:05:14,280 She knocks up a cookie dough pastry for her pie casing, 125 00:05:14,320 --> 00:05:18,000 while Daimon melts white chocolate with cream for the filling. 126 00:05:18,040 --> 00:05:22,240 It's just filled with just delicious sweetness. 127 00:05:22,280 --> 00:05:23,480 Yummy! 128 00:05:23,520 --> 00:05:26,360 I'd rather just have the cookie on its own with some warm milk, 129 00:05:26,400 --> 00:05:27,880 and then, told to go home. 130 00:05:27,920 --> 00:05:30,120 Sadly, that's not how it works. 131 00:05:30,160 --> 00:05:33,600 Steph smears a layer of cookie dough over the white chocolate ganache, 132 00:05:33,640 --> 00:05:35,320 then it's in to bake. 133 00:05:35,360 --> 00:05:37,200 That is not a winning menu. 134 00:05:37,240 --> 00:05:40,520 I just think it lacks technical... 135 00:05:40,560 --> 00:05:44,200 some technical components in there that'd make that really stand out. 136 00:05:44,240 --> 00:05:48,280 It all looks absolutely hideous, I'm not going to lie. 137 00:05:48,320 --> 00:05:51,080 There's not much more we can do now, apart from get through the night. 138 00:05:51,120 --> 00:05:53,160 And go and get our clothes on. Let's do it. 139 00:05:55,320 --> 00:05:58,120 First to arrive at the cricket club-cum-restaurant 140 00:05:58,160 --> 00:06:00,960 are the boys from Caboose, Mark and Marc. 141 00:06:01,000 --> 00:06:04,680 Oh, wow, I wasn't expecting that. There you go, ladies first. 142 00:06:04,720 --> 00:06:06,280 I thought we were in the wrong place. 143 00:06:06,320 --> 00:06:08,760 I really didn't believe we were going to a cricket club. 144 00:06:08,800 --> 00:06:10,560 I'm Mark. Daimon. Marc. 145 00:06:10,600 --> 00:06:14,040 Steph, you all right? Hello. Steph. I'm Marc. 146 00:06:14,080 --> 00:06:16,000 I just won't forget your names. 147 00:06:16,040 --> 00:06:17,360 Mark I, Mark II. 148 00:06:17,400 --> 00:06:19,920 That made it a little bit easier for us, Marc-Mark. 149 00:06:19,960 --> 00:06:22,320 Right, do you want a drink? I would love one. Yes, please. 150 00:06:22,360 --> 00:06:23,960 So, we've got some Cosmos here. 151 00:06:24,000 --> 00:06:26,040 Oh, fancy little jugs! 152 00:06:26,080 --> 00:06:27,440 Thank you very much. 153 00:06:27,480 --> 00:06:29,320 Cheers. Cheers. 154 00:06:29,360 --> 00:06:31,320 I think Mark II is the chef. 155 00:06:31,360 --> 00:06:35,000 Yeah. Chefs have more of a jazzy, sort of, dress sense. 156 00:06:35,040 --> 00:06:37,840 We could call him "Snazzy Mark", number two, Snazzy Mark. 157 00:06:37,880 --> 00:06:39,520 And then, number one? Dapper Marc. 158 00:06:39,560 --> 00:06:42,440 Dapper Marc, Dapper and Snazzy, that's it, yeah. 159 00:06:42,480 --> 00:06:44,840 And next up, it's Damien Hearst and Zorro - 160 00:06:44,880 --> 00:06:47,440 sorry, I mean Andy and Charlie, from River Beat. 161 00:06:47,480 --> 00:06:49,200 After you. Thank you, boss. 162 00:06:49,240 --> 00:06:52,960 Hiya, you OK? I'm Charlie. Daimon. 163 00:06:53,000 --> 00:06:54,920 Hi, Daimon, Andy. Andy, nice to meet you. 164 00:06:54,960 --> 00:06:57,040 Definitely a colourful duo. 165 00:06:57,080 --> 00:06:59,280 I think there's a lot more to find out about them two. 166 00:06:59,320 --> 00:07:01,360 You need longer straws for your cups, so... 167 00:07:01,400 --> 00:07:04,160 It's easier through the lip, like that. 168 00:07:04,200 --> 00:07:06,720 I wasn't keen on the amount of drink at all. 169 00:07:06,760 --> 00:07:09,120 You had to actually physically drink out of the jug. 170 00:07:09,160 --> 00:07:11,200 No, I didn't enjoy anything of the drink. 171 00:07:11,240 --> 00:07:12,520 Clearly. 172 00:07:12,560 --> 00:07:14,840 ALL: Cheers. All the best. 173 00:07:14,880 --> 00:07:17,200 Coming up, pet names... 174 00:07:17,240 --> 00:07:19,720 We've got Dapper Marc. I'll take that. 175 00:07:19,760 --> 00:07:21,760 And then, we've got Jazzy Mark. 176 00:07:21,800 --> 00:07:24,040 You're more dapper than Dappy. 177 00:07:24,080 --> 00:07:25,680 ..and hefty mains... 178 00:07:25,720 --> 00:07:27,720 Don't know where to start. Far too much. 179 00:07:27,760 --> 00:07:28,880 They didn't finish it all, 180 00:07:28,920 --> 00:07:30,960 but I don't think they physically could. No. 181 00:07:37,640 --> 00:07:39,040 ALL: Cheers! 182 00:07:39,080 --> 00:07:41,880 It's the opening night in and around Newcastle. 183 00:07:41,920 --> 00:07:44,280 Going into bat first for the £1,000 prize 184 00:07:44,320 --> 00:07:47,040 are husband-and-wife duo, Steph and Daimon, 185 00:07:47,080 --> 00:07:50,520 in their cricket club pop-up kitchen, Savoury Fix. 186 00:07:50,560 --> 00:07:51,800 How's that? 187 00:07:51,840 --> 00:07:53,960 Right, guys, if you'd like to make yourself at home, 188 00:07:54,000 --> 00:07:56,600 and we'll go start your starters. See you, man. 189 00:07:56,640 --> 00:07:58,000 With the guys that we've got here, 190 00:07:58,040 --> 00:08:00,160 we've definitely got a good chance of a winning menu. 191 00:08:00,200 --> 00:08:02,960 Think you're a match for Zorro, eh? IMITATES WHIP 192 00:08:03,000 --> 00:08:06,440 The breakfast pies are heated through whilst eggs are fried. 193 00:08:06,480 --> 00:08:08,720 We'll definitely wake them up with our breakfast pie. 194 00:08:08,760 --> 00:08:11,160 Well, it is alarming! NERVOUS LAUGHTER 195 00:08:11,200 --> 00:08:14,240 Steph knocks up the sauce with instant gravy and brown sauce. 196 00:08:14,280 --> 00:08:16,760 Out come the pies, on go the eggs, and... 197 00:08:16,800 --> 00:08:18,120 BOTH: Breakfast is served. 198 00:08:18,160 --> 00:08:20,440 Somewhere in the world, it is morning. 199 00:08:20,480 --> 00:08:21,800 Breakfast pie, anyone? 200 00:08:23,440 --> 00:08:26,840 Breakfast pie. Oh, thank you, darling. 201 00:08:26,880 --> 00:08:28,240 So, enjoy. 202 00:08:32,400 --> 00:08:35,120 So, how did you come up with the idea of a breakfast pie? 203 00:08:35,160 --> 00:08:38,800 One of my favourite, sort of, meals is breakfast. 204 00:08:38,840 --> 00:08:40,760 I was, like, lying in bed literally one night... 205 00:08:40,800 --> 00:08:42,480 Lying in bed thinking about pies? 206 00:08:42,520 --> 00:08:45,040 Yeah, oh, yeah, that's it, yeah. Do you know what I mean? 207 00:08:45,080 --> 00:08:46,160 I do it the whole time. 208 00:08:46,200 --> 00:08:49,680 I woke up the next morning and rushed to the shops 209 00:08:49,720 --> 00:08:53,080 to buy the ingredients, came home, and then, the breakfast pie 210 00:08:53,120 --> 00:08:55,080 was made just there and then. 211 00:08:55,120 --> 00:08:57,440 Once he gets something in his head, that's it. 212 00:08:57,480 --> 00:08:58,480 THEY LAUGH 213 00:08:58,520 --> 00:09:00,960 I've had some dreams, but never dreams like that. 214 00:09:03,720 --> 00:09:06,040 The meat inside tasted quite cheap. 215 00:09:06,080 --> 00:09:07,960 It was very heavy as a starter, as well. 216 00:09:08,000 --> 00:09:09,320 It was too much for a starter. 217 00:09:09,360 --> 00:09:11,640 It was like a main course without the chips. You loved it. 218 00:09:11,680 --> 00:09:13,200 I did enjoy it, actually. 219 00:09:14,280 --> 00:09:16,240 Everything in the filling was spot-on, 220 00:09:16,280 --> 00:09:17,880 but it was just far too much. 221 00:09:17,920 --> 00:09:21,520 My egg was not cooked, but I have to say, the food was nice, yeah. 222 00:09:21,560 --> 00:09:23,520 The only complaint so far I've got is your knife 223 00:09:23,560 --> 00:09:24,880 and fork was the wrong way round. 224 00:09:24,920 --> 00:09:26,360 Oh, blame the missus. 225 00:09:26,400 --> 00:09:28,080 That's not my job. I don't do that. 226 00:09:28,120 --> 00:09:30,440 He threw us under the bus with the cutlery. 227 00:09:30,480 --> 00:09:33,240 It's because you put the cutlery, the knives and forks on 228 00:09:33,280 --> 00:09:35,040 the different side, like, switched. 229 00:09:35,080 --> 00:09:38,760 No, but the knives and forks were switched as well, the wrong way. 230 00:09:38,800 --> 00:09:40,840 But... Well, you didn't tell us. I didn't know. 231 00:09:40,880 --> 00:09:43,960 With the evening proving to be more complicated than he thought, 232 00:09:44,000 --> 00:09:46,800 Daimon decides to simplify things around the table. 233 00:09:46,840 --> 00:09:49,000 So, it's obviously a bit confusing, having two Marks. 234 00:09:49,040 --> 00:09:50,800 So, we've got Dapper Marc. 235 00:09:50,840 --> 00:09:53,040 Oh! You see, that's good. I'll take that. 236 00:09:53,080 --> 00:09:55,000 And then, we've got Jazzy Mark. 237 00:09:55,040 --> 00:09:56,440 Oh, well. Jazzy! 238 00:09:57,600 --> 00:09:59,720 It's nice if you can get to my age and still be Jazzy. 239 00:09:59,760 --> 00:10:02,960 It's good to get to your age and still be alive, mate. I know. 240 00:10:03,000 --> 00:10:05,320 I thought maybe it's Dapper and Dizzy. 241 00:10:05,360 --> 00:10:06,880 You're more dapper than Dappy. 242 00:10:06,920 --> 00:10:08,600 Yeah, I would've went "Cheap Dap". 243 00:10:08,640 --> 00:10:10,280 Cheap Dappy. 244 00:10:10,320 --> 00:10:12,080 Meow! 245 00:10:12,120 --> 00:10:13,520 The starter went down really well. 246 00:10:13,560 --> 00:10:16,600 So, now they've had their breakfast, it's time for the main event - 247 00:10:16,640 --> 00:10:18,760 the Four-Way Parmo. Let's do it. 248 00:10:18,800 --> 00:10:20,920 Daimon prepares the cheese topping, 249 00:10:20,960 --> 00:10:23,400 then deep fries his breaded chicken. 250 00:10:23,440 --> 00:10:25,800 Hoo! It's hot in the kitchen, innit? 251 00:10:25,840 --> 00:10:27,360 That's kitchens for you. 252 00:10:27,400 --> 00:10:30,840 Steph squirts out the shopbought salsa into ramekins. 253 00:10:30,880 --> 00:10:33,120 Literally there is nothing you can't put on a Parmo. 254 00:10:33,160 --> 00:10:34,960 If you name it, we'll put it on. 255 00:10:35,000 --> 00:10:36,120 Within reason. 256 00:10:36,160 --> 00:10:39,280 Daimon tops his chicken, and then, it's into the oven. 257 00:10:39,320 --> 00:10:40,520 Champion. 258 00:10:40,560 --> 00:10:43,120 Salad and a mountain of proper chips go on, 259 00:10:43,160 --> 00:10:46,880 and then, the main event - the Parmo, times four. 260 00:10:46,920 --> 00:10:49,480 So, yeah, we're proud on that everyone that comes in 261 00:10:49,520 --> 00:10:51,480 leaves absolutely full. 262 00:10:51,520 --> 00:10:53,920 And probably just a bit overflowing. 263 00:10:53,960 --> 00:10:55,320 The main is served... 264 00:10:57,920 --> 00:10:59,400 Wow. Thank you. 265 00:10:59,440 --> 00:11:00,960 Thank you very much. 266 00:11:01,000 --> 00:11:03,680 So, we've got a Hot-Shot Parmo, 267 00:11:03,720 --> 00:11:06,440 we have the original plain Parmo, 268 00:11:06,480 --> 00:11:08,600 then we have a Chicken Kyiv Parmo, 269 00:11:08,640 --> 00:11:11,760 and then, the Pizza Parmo. Enjoy. 270 00:11:11,800 --> 00:11:13,320 Don't know where to start. 271 00:11:13,360 --> 00:11:15,360 There was far too much on the plate, to start with. 272 00:11:15,400 --> 00:11:18,080 Piling everything on, it puts you off before you eat it. 273 00:11:18,120 --> 00:11:20,560 Yeah, you feel full, you go, "Oh, I'm not eating that." 274 00:11:20,600 --> 00:11:22,480 This is the first time I've ever had a Parmo. 275 00:11:22,520 --> 00:11:25,800 It's kind of like a... pizza on a chicken, isn't it? 276 00:11:25,840 --> 00:11:26,840 Really? 277 00:11:26,880 --> 00:11:28,120 Didn't really enjoy it. 278 00:11:28,160 --> 00:11:32,560 I don't think I'll ever have one again, sickly deep-fried chicken. 279 00:11:32,600 --> 00:11:35,120 There was a lot of things going on there - cooked well,, 280 00:11:35,160 --> 00:11:38,600 seasoned well, but I think you need to pick one thing and own it. 281 00:11:38,640 --> 00:11:40,960 I'm just intrigued about why I'm in a cricket club. 282 00:11:41,000 --> 00:11:43,760 We did a Christmas fair with our different foods that we do, 283 00:11:43,800 --> 00:11:47,400 and everyone just kept coming back up asking for more. 284 00:11:47,440 --> 00:11:48,880 Just sold out of everything. 285 00:11:48,920 --> 00:11:51,520 Yeah, they said, "Are you interested in coming and..." 286 00:11:51,560 --> 00:11:52,560 Oh, OK. 287 00:11:52,600 --> 00:11:55,000 Definitely a strange venue for a restaurant. 288 00:11:55,040 --> 00:11:57,400 I'd rather just come in and have a beer and play cricket. 289 00:11:57,440 --> 00:11:59,400 I think when they first walked through the door, 290 00:11:59,440 --> 00:12:02,480 and obviously, seeing, you know, "Cricket Club" on the front of 291 00:12:02,520 --> 00:12:05,720 the building, I think they were, sort of, a little bit confused 292 00:12:05,760 --> 00:12:07,440 by it, maybe. Yeah. 293 00:12:07,480 --> 00:12:10,840 You know, which is what we want, really, isn't it? 294 00:12:10,880 --> 00:12:12,240 Job done, then. 295 00:12:12,280 --> 00:12:14,720 We've obviously got our established nicknames, 296 00:12:14,760 --> 00:12:17,160 so have you had time to think in the kitchen about 297 00:12:17,200 --> 00:12:19,000 what these guys are called? 298 00:12:19,040 --> 00:12:22,560 Because of your beautiful mane that you've got there, 299 00:12:22,600 --> 00:12:25,840 we thought of Leo, the Lion. 300 00:12:25,880 --> 00:12:28,480 Leo lion. For yours, Andy, 301 00:12:28,520 --> 00:12:30,720 the impression that we got off you was funny. 302 00:12:30,760 --> 00:12:33,160 We called you the "Cheeky Boy". OK. 303 00:12:33,200 --> 00:12:36,720 I'm not a boy. Boys are teenagers. 304 00:12:36,760 --> 00:12:39,480 A man - should've been called Cheeky Man. 305 00:12:39,520 --> 00:12:41,880 If I had to think of a nickname for yourself, 306 00:12:41,920 --> 00:12:43,160 it would be Desperate Dan - 307 00:12:43,200 --> 00:12:45,920 because he was the pie chucker wasn't he, with cow in? 308 00:12:45,960 --> 00:12:47,600 Yeah? I'll take anything. 309 00:12:47,640 --> 00:12:49,800 So, you have managed to escape this. I've got to say. 310 00:12:49,840 --> 00:12:53,800 Maybe I'll keep Steph's nickname till after dessert. 311 00:12:53,840 --> 00:12:55,920 The Parmo Four Ways went down really well. 312 00:12:55,960 --> 00:12:57,080 They didn't finish it all, 313 00:12:57,120 --> 00:12:59,520 but I don't think they physically could. No. 314 00:12:59,560 --> 00:13:01,240 Just hope they've left some room. 315 00:13:01,280 --> 00:13:02,680 THEY LAUGH 316 00:13:02,720 --> 00:13:05,640 Good job you opted for a tiny dessert, then. 317 00:13:05,680 --> 00:13:08,320 Steph heaves out the Kid Cowboy Cookie Pie 318 00:13:08,360 --> 00:13:10,000 and attempts to cut it up. 319 00:13:10,040 --> 00:13:11,480 This is one tough cookie. 320 00:13:11,520 --> 00:13:13,920 Yeah, I wouldn't want to mess with it. 321 00:13:13,960 --> 00:13:16,960 Daimon doles out the ice cream, and there it is. 322 00:13:17,000 --> 00:13:18,200 Room for a small one? 323 00:13:20,640 --> 00:13:21,840 Thank you. 324 00:13:25,640 --> 00:13:28,120 It's very sickly, the pie. I think you could've halved that. 325 00:13:28,160 --> 00:13:29,680 I love sweet stuff. 326 00:13:29,720 --> 00:13:31,880 I think the ice cream's really nice. 327 00:13:31,920 --> 00:13:33,240 You're nice, Dapper. 328 00:13:33,280 --> 00:13:34,600 Yeah, you're not. 329 00:13:34,640 --> 00:13:37,400 That's not very nice. LAUGHTER 330 00:13:37,440 --> 00:13:39,880 There's a little edge on Dapper, and I quite like it. 331 00:13:39,920 --> 00:13:42,840 So, if someone wants a challenge, I'm up for the challenge. 332 00:13:42,880 --> 00:13:44,200 Bring it on, Dapper. 333 00:13:44,240 --> 00:13:47,600 So, we still haven't got your nickname, Steph, so... Good. 334 00:13:47,640 --> 00:13:49,480 Dapper, I think you should... No, no. 335 00:13:51,160 --> 00:13:54,600 No. I'd love to hear your nickname for Steph. 336 00:13:55,920 --> 00:13:59,200 No pressure. You didn't like my opinion a minute ago. 337 00:13:59,240 --> 00:14:02,160 But it would be nice, you know, for the group to know what you 338 00:14:02,200 --> 00:14:04,240 thought of Steph's nickname. 339 00:14:04,280 --> 00:14:05,600 It's all right, mate. 340 00:14:05,640 --> 00:14:08,840 Just get your gloves off. THEY CHUCKLE 341 00:14:08,880 --> 00:14:12,080 Putting him on the spot, which... Yeah. ..was, sort of... 342 00:14:12,120 --> 00:14:14,320 It was fun to watch, to be honest with you. 343 00:14:14,360 --> 00:14:16,560 I've not got a nickname for Steph. I haven't. 344 00:14:16,600 --> 00:14:19,040 I think Andy could end up being a bit much this week. 345 00:14:19,080 --> 00:14:21,280 He's definitely made an impression on the first day. 346 00:14:21,320 --> 00:14:23,280 Enough of that! What about the food? 347 00:14:23,320 --> 00:14:27,400 I definitely think we've set a benchmark, sort of, to beat. 348 00:14:27,440 --> 00:14:31,120 I think the competition at the minute, I think, from day one, 349 00:14:31,160 --> 00:14:33,240 from today, there's no competition. 350 00:14:33,280 --> 00:14:36,400 I thought Steph and Daimon were really genuine, warm, 351 00:14:36,440 --> 00:14:39,080 honest people, fantastic hosts. 352 00:14:39,120 --> 00:14:41,360 I thought the food was cooked really well. 353 00:14:41,400 --> 00:14:43,480 I just found the food overwhelming. 354 00:14:43,520 --> 00:14:47,120 It was far too much, so tonight, we are scoring Steph and Daimo... 355 00:14:48,800 --> 00:14:51,320 Tonight, we're going to score Steph and Daimo a... 356 00:14:52,800 --> 00:14:56,400 Which gives Savoury Fix 26 - oh, that rhymes - 357 00:14:56,440 --> 00:14:57,560 out of 40. 358 00:14:57,600 --> 00:14:58,720 That doesn't. 359 00:15:06,240 --> 00:15:09,080 It's the second day of our Professional cooking competition, 360 00:15:09,120 --> 00:15:10,600 and the turn of the two Marcks - 361 00:15:10,640 --> 00:15:12,920 or Dapper and Jazzy, as they're now known - 362 00:15:12,960 --> 00:15:15,320 to take control in the Caboose kitchen. 363 00:15:15,360 --> 00:15:16,560 Last night was good. 364 00:15:16,600 --> 00:15:18,400 Yeah, I mean, there's a lot to live up to. 365 00:15:18,440 --> 00:15:19,800 Andy was very particular. 366 00:15:19,840 --> 00:15:21,680 He picked up on a few things around service, 367 00:15:21,720 --> 00:15:24,080 so we'll have to be absolutely on our A-game tonight. 368 00:15:24,120 --> 00:15:26,400 We're always on our A game. Let's conquer tonight, yeah? 369 00:15:26,440 --> 00:15:28,520 Absolutely, we'll knock the socks off them now. 370 00:15:28,560 --> 00:15:31,440 I think Marc and Mark, Daps and Jazz, 371 00:15:31,480 --> 00:15:34,120 have got quite an a la carte restaurant. 372 00:15:34,160 --> 00:15:37,040 But regardless what it is, to me, food's food. 373 00:15:37,080 --> 00:15:38,760 If it's on a plate, I'll eat it. 374 00:15:38,800 --> 00:15:41,720 I'm definitely looking forward to their menu today. 375 00:15:41,760 --> 00:15:45,200 I think it's got to be better than last night's, I would hope. 376 00:15:45,240 --> 00:15:47,360 If it gets any worse than yesterday, 377 00:15:47,400 --> 00:15:50,120 then I'm leaving. I'm outta here. 378 00:15:50,160 --> 00:15:52,360 Let's hope they can tempt you to hang in there 379 00:15:52,400 --> 00:15:53,680 with their starter... 380 00:15:59,320 --> 00:16:02,440 It's a massive improvement on last night. 381 00:16:02,480 --> 00:16:04,160 It's seafood, I just, I can't eat. 382 00:16:04,200 --> 00:16:05,920 It's the texture. 383 00:16:05,960 --> 00:16:07,200 It makes us retch. 384 00:16:09,600 --> 00:16:12,120 That'll be fun for Daimon, then. 385 00:16:12,160 --> 00:16:15,040 The Caboose boys start by shucking their scallops. 386 00:16:15,080 --> 00:16:16,720 We specialise a lot in fish. 387 00:16:16,760 --> 00:16:19,320 Everything's brought in daily. What's not to like? 388 00:16:19,360 --> 00:16:20,800 Don't worry, Steph. 389 00:16:20,840 --> 00:16:23,040 They're only using the pretty bits. 390 00:16:23,080 --> 00:16:24,240 Meat removed... 391 00:16:24,280 --> 00:16:26,440 Take these to wash, that's going in the bin. 392 00:16:26,480 --> 00:16:28,200 Wow. What a lot of waste. 393 00:16:28,240 --> 00:16:32,760 ..the undiscarded bits get put on ice and will be flash-fried later. 394 00:16:32,800 --> 00:16:36,640 The black puddings are shaped, seasoned, and stored ready to cook. 395 00:16:36,680 --> 00:16:38,440 Take that off, get the stems out. 396 00:16:38,480 --> 00:16:42,560 Jazzy, now in charge, gets Dapper to work on an apple-and-mint gel. 397 00:16:42,600 --> 00:16:44,600 So, what's going in here? 398 00:16:44,640 --> 00:16:47,280 All of it. Skins, apple, the lot. 399 00:16:47,320 --> 00:16:48,800 What was the point in peeling them? 400 00:16:48,840 --> 00:16:50,680 So, it's nice and small, and it cooks quicker. 401 00:16:50,720 --> 00:16:53,040 Whatever, you just made me do a pointless job didn't you? 402 00:16:53,080 --> 00:16:54,280 Works for the head chef. 403 00:16:54,320 --> 00:16:57,000 In goes mint, and the whole lot is reduced. 404 00:16:57,040 --> 00:17:00,160 The scallops and black pudding will be served with a crumbling 405 00:17:00,200 --> 00:17:01,720 of pork crackling tonight. 406 00:17:01,760 --> 00:17:03,480 Onto the main... 407 00:17:08,440 --> 00:17:11,440 If the sea bass skin isn't crispy, 408 00:17:11,480 --> 00:17:13,240 I think that might be an issue. 409 00:17:13,280 --> 00:17:16,400 I like my fish battered or out of a tin. 410 00:17:16,440 --> 00:17:17,920 Unlucky, Steph. 411 00:17:17,960 --> 00:17:20,680 It's only the finest ingredients for these boys. 412 00:17:20,720 --> 00:17:22,960 Jazzy Mark gets to work on the fish. 413 00:17:23,000 --> 00:17:26,600 The best way to make a fish cook evenly is to score the skin. 414 00:17:28,760 --> 00:17:31,160 Well, get on with it then. 415 00:17:31,200 --> 00:17:35,040 Skin scored, the fish goes into the fridge to pan-fry later. 416 00:17:35,080 --> 00:17:36,320 Onto the champ. 417 00:17:36,360 --> 00:17:38,240 "Champ cake?" 418 00:17:38,280 --> 00:17:39,880 I don't know what a champ cake is. 419 00:17:39,920 --> 00:17:42,520 I really don't know what a champ cake is. 420 00:17:42,560 --> 00:17:44,560 It's basically mashed potato cake. 421 00:17:44,600 --> 00:17:47,160 Spuds are boiled in saffron water. 422 00:17:47,200 --> 00:17:51,080 I think that's another safe dish, pre-made mash. 423 00:17:51,120 --> 00:17:54,520 The potatoes are then ground in... what is that, Jazzy? 424 00:17:54,560 --> 00:17:55,920 It's a mouli. 425 00:17:55,960 --> 00:17:57,480 Come again? 426 00:17:57,520 --> 00:17:58,520 Fancy masher. 427 00:17:58,560 --> 00:17:59,560 Thank you. 428 00:17:59,600 --> 00:18:02,280 Once fancifully mashed, spring onions are added, 429 00:18:02,320 --> 00:18:05,120 and then, the cakes are shaped to be cooked later. 430 00:18:05,160 --> 00:18:06,480 Dessert, please! 431 00:18:12,960 --> 00:18:14,440 I hope it's a baked cheesecake. 432 00:18:14,480 --> 00:18:16,360 Is it home-made? It is, indeed. 433 00:18:16,400 --> 00:18:19,040 Jazzy puts Dapper to work, grating lime. 434 00:18:19,080 --> 00:18:21,480 You want to mix it with a bit of sugar so it's nice and sweet? 435 00:18:21,520 --> 00:18:22,520 Yes, chef. 436 00:18:22,560 --> 00:18:25,200 Oh, Mark! Do you want a bit of knuckle in here, as well? 437 00:18:25,240 --> 00:18:27,280 Yeah. Maybe put him on something easier. 438 00:18:27,320 --> 00:18:29,760 Look at that! I'm like an actual chef now. 439 00:18:29,800 --> 00:18:32,000 Well, maybe head grater, perhaps. 440 00:18:32,040 --> 00:18:34,840 Jazzy mixes cream with vanilla paste, sugar and zest, 441 00:18:34,880 --> 00:18:38,000 and the juice of a lime, then samples. Any good? 442 00:18:40,520 --> 00:18:42,200 I'm going to take that as a "yes". 443 00:18:42,240 --> 00:18:44,960 The cheesecake filling gets plonked onto home-made 444 00:18:45,000 --> 00:18:47,200 ginger biscuit bases, then into the fridge. 445 00:18:47,240 --> 00:18:49,640 Sorry, Andy, it's not a baked one. 446 00:18:49,680 --> 00:18:52,120 Jazzy then knocks up a Chantilly cream that gives 447 00:18:52,160 --> 00:18:53,640 the cheesecake its name. 448 00:18:53,680 --> 00:18:56,920 And this is what makes it the Gatsby cheesecake - 449 00:18:56,960 --> 00:18:59,160 the whisky liquor. 450 00:18:59,200 --> 00:19:01,320 I thought that was for me. No. 451 00:19:01,360 --> 00:19:03,600 You can have a sniff of it. 452 00:19:03,640 --> 00:19:05,360 Oh, lush. 453 00:19:05,400 --> 00:19:09,080 Cream done, it's boxed up to be served with the cheesecake tonight. 454 00:19:09,120 --> 00:19:10,920 I think prep's went really smoothly. 455 00:19:10,960 --> 00:19:13,320 And we actually worked well together. We have done, aye. 456 00:19:13,360 --> 00:19:15,920 First time for everything - and I got my hands dirty. 457 00:19:15,960 --> 00:19:17,880 First time for everything. THEY LAUGH 458 00:19:19,120 --> 00:19:21,680 I can't see it being a winning menu, 459 00:19:21,720 --> 00:19:25,280 just because it's fish-fish-fish - well, apart from the cheesecake. 460 00:19:25,320 --> 00:19:29,520 I've never actually tried the scallops or sea bass, 461 00:19:29,560 --> 00:19:33,040 so if I try and I like it, then it could turn things round. 462 00:19:33,080 --> 00:19:35,640 I think we've definitely got a better menu than this menu. 463 00:19:35,680 --> 00:19:39,040 I think, to get the winning money at the end of tomorrow night, 464 00:19:39,080 --> 00:19:40,200 they'd have to kill us. 465 00:19:43,040 --> 00:19:45,000 Because they ain't going to win. 466 00:19:45,040 --> 00:19:46,400 MARK: Tonight's our night. 467 00:19:46,440 --> 00:19:48,040 Yeah, it's all about you now, big man. 468 00:19:48,080 --> 00:19:50,240 Aye, we're going for it, come on. Let's go and smash it. 469 00:19:50,280 --> 00:19:53,760 First up, the ultra-confident boys from River Beat, Andy and Charlie. 470 00:19:53,800 --> 00:19:58,000 So, it looks we're at the Caboose tonight. Yeah, interesting. 471 00:19:58,040 --> 00:20:01,800 How's it going? All right, aye. How you doing, all right? And you? 472 00:20:01,840 --> 00:20:04,640 There's definitely not some boring dress sense going on in this room, 473 00:20:04,680 --> 00:20:05,680 that's for sure. 474 00:20:05,720 --> 00:20:08,520 I think Jazzy's still looking jazzy tonight, lads, what do you think? 475 00:20:08,560 --> 00:20:11,040 What colour underpants you got on today? Black-and-purple. 476 00:20:11,080 --> 00:20:13,720 Well, there's a coincidence - so have I! 477 00:20:13,760 --> 00:20:17,240 Anyway, next up, seafood novice Steph and husband, Daimon, 478 00:20:17,280 --> 00:20:18,680 from Savoury Fix. 479 00:20:18,720 --> 00:20:20,800 Nice to see you again. You all right? Well. 480 00:20:20,840 --> 00:20:23,040 Guys, we've got some nice martinis here for you. 481 00:20:23,080 --> 00:20:25,200 There's straws on the side, if you prefer. 482 00:20:25,240 --> 00:20:27,520 Just to look ladylike. THEY CHUCKLE 483 00:20:27,560 --> 00:20:30,480 My favourite cocktail, so I was impressed. 484 00:20:30,520 --> 00:20:32,440 So, here's to the second night, guys. Cheers. 485 00:20:32,480 --> 00:20:33,520 ALL: Cheers! 486 00:20:33,560 --> 00:20:37,400 Three, two, one, go... Coming up, dancing at the table... 487 00:20:37,440 --> 00:20:39,040 # YMCA, it's fun to... # 488 00:20:39,080 --> 00:20:42,200 I didn't do any YMCA tonight because I'm not weird. 489 00:20:42,240 --> 00:20:44,480 ..and an unusual appraisal. 490 00:20:44,520 --> 00:20:48,040 All I could taste was, like... New kettle. 491 00:20:48,080 --> 00:20:49,200 A new, or an old kettle? 492 00:20:55,760 --> 00:20:57,800 It's the second night of the competition 493 00:20:57,840 --> 00:20:59,080 in and around Newcastle. 494 00:20:59,120 --> 00:21:00,520 ALL: Cheers! 495 00:21:00,560 --> 00:21:04,320 And the turn of Marc and Mark, aka Dapper and Jazzy, 496 00:21:04,360 --> 00:21:09,280 to host their restaurant rivals in a bid to win the £1,000 prize. 497 00:21:09,320 --> 00:21:11,760 OK, guys, well, if you want to take a seat, get settled in, 498 00:21:11,800 --> 00:21:13,520 we'll go and get your starters prepared. 499 00:21:13,560 --> 00:21:15,360 Thank you very much. 500 00:21:15,400 --> 00:21:17,640 We're excited about this, cooking for other people - 501 00:21:17,680 --> 00:21:20,520 a great opportunity to show people what we're all about. 502 00:21:20,560 --> 00:21:23,880 Scallops are dispatched to a fiery furnace. 503 00:21:23,920 --> 00:21:26,240 How are we doing? They're looking lovely. 504 00:21:26,280 --> 00:21:29,320 Good-o! Then plonked onto the black pudding before 505 00:21:29,360 --> 00:21:31,720 a quick crumble of pork crackling. 506 00:21:31,760 --> 00:21:33,560 That's what you call a winner. 507 00:21:33,600 --> 00:21:35,920 And there it is, Steph's favourite food - 508 00:21:35,960 --> 00:21:37,280 on black pudding. 509 00:21:38,920 --> 00:21:40,560 Thank you very much. 510 00:21:40,600 --> 00:21:42,080 Is everyone a scallop fan? No. 511 00:21:42,120 --> 00:21:44,280 No? So, do you just not like them, or have you just not 512 00:21:44,320 --> 00:21:45,480 had them before, or...? 513 00:21:45,520 --> 00:21:48,920 I've never tried them, but I am happy to obviously try them. 514 00:21:48,960 --> 00:21:51,280 Very brave. 515 00:21:51,320 --> 00:21:53,040 Are you enjoying that, Steph? 516 00:21:53,080 --> 00:21:55,080 HE LAUGHS Bless. 517 00:21:55,120 --> 00:21:56,600 Looks like a "no" to me. 518 00:21:56,640 --> 00:21:58,640 The scallops just didn't cut it. 519 00:21:58,680 --> 00:22:01,840 Fishy jelly, that's what it tasted like. 520 00:22:01,880 --> 00:22:05,120 I really enjoyed it, but that's because I love, sort of, 521 00:22:05,160 --> 00:22:07,480 seafood and black pudding. 522 00:22:07,520 --> 00:22:09,040 Which is what it was. 523 00:22:10,200 --> 00:22:12,120 It's really good. The scallops are done nice. 524 00:22:12,160 --> 00:22:14,960 The only criticism I would give, which isn't a bad criticism, 525 00:22:15,000 --> 00:22:16,880 too much black pudding. Yeah. 526 00:22:16,920 --> 00:22:19,720 The effort put in tonight was much higher than last night. 527 00:22:19,760 --> 00:22:21,600 When you've plated that dish before, 528 00:22:21,640 --> 00:22:23,920 there was one piece of black pudding, and then, 529 00:22:23,960 --> 00:22:25,440 the three scallops around it. 530 00:22:25,480 --> 00:22:28,080 So, we just tried something a little bit different tonight, so, 531 00:22:28,120 --> 00:22:29,720 trying to explore different options. 532 00:22:29,760 --> 00:22:32,240 Experimenting? Yeah. Yeah, basically, yes. 533 00:22:32,280 --> 00:22:34,080 You won't do that again though, will you? 534 00:22:34,120 --> 00:22:35,360 BOTH: No. 535 00:22:35,400 --> 00:22:39,000 No! Back at the table, and Dapper's sharing his childhood ambitions. 536 00:22:39,040 --> 00:22:41,240 As a kid, I actually wanted to be a fireman. 537 00:22:41,280 --> 00:22:42,640 What did you guys want to be? 538 00:22:42,680 --> 00:22:44,560 I wanted to be a PE teacher. 539 00:22:44,600 --> 00:22:46,360 Aye? How did that not work out, then? 540 00:22:46,400 --> 00:22:48,800 Just life changes doesn't it, as you grow up, as you know? 541 00:22:48,840 --> 00:22:50,320 Have you grown up? Yeah, yeah. 542 00:22:50,360 --> 00:22:53,480 You hide it well. Yeah, thanks, I learnt from the best. 543 00:22:53,520 --> 00:22:57,040 When I was younger, I wanted to be, like, an entertainer, 544 00:22:57,080 --> 00:23:00,400 so I did it for, like, 4-5 years. 545 00:23:01,800 --> 00:23:04,600 But then, I had to grow up, basically, you know what I mean? 546 00:23:04,640 --> 00:23:06,800 Because there's only so many times you can get paid 547 00:23:06,840 --> 00:23:08,240 for doing the "YMCA" on stage. 548 00:23:08,280 --> 00:23:10,000 Tell that to the Village People. 549 00:23:10,040 --> 00:23:12,480 But then, them aspirations as a kid, 550 00:23:12,520 --> 00:23:14,640 have they played into any part of your life now? 551 00:23:14,680 --> 00:23:17,240 Obviously entertainment-wise, if you can speak to your guests 552 00:23:17,280 --> 00:23:20,240 and customers and everything else, so, yeah, so you're entertaining 553 00:23:20,280 --> 00:23:21,280 in a different way. 554 00:23:21,320 --> 00:23:24,480 If you're working front-of-house, your guest is every customer - 555 00:23:24,520 --> 00:23:28,080 so you're flowing, you're showing off and doing the biggest show 556 00:23:28,120 --> 00:23:29,440 of your life, in my eyes. 557 00:23:29,480 --> 00:23:32,960 Generally when I was on stage, we'd do party dances all the time. 558 00:23:33,000 --> 00:23:35,920 Why don't we do a bit now, bit of "YMCA"? 559 00:23:35,960 --> 00:23:37,440 Oh, must we? 560 00:23:37,480 --> 00:23:40,120 Come on. Three, two, one, go! 561 00:23:40,160 --> 00:23:43,240 # YMCA... THEY LAUGH 562 00:23:43,280 --> 00:23:45,320 # YMCA... 563 00:23:45,360 --> 00:23:47,840 I think Daimon was born to be a performer. 564 00:23:47,880 --> 00:23:50,160 He's a big guy, he's a big character, isn't he? 565 00:23:50,200 --> 00:23:52,120 SINGING CONTINUES 566 00:23:52,160 --> 00:23:53,360 Come on. 567 00:23:55,160 --> 00:23:57,640 I didn't do any "YMCA" tonight. 568 00:23:57,680 --> 00:24:00,880 Because I'm not weird... and I'm not ten. 569 00:24:01,920 --> 00:24:04,480 So, if we're all done, we'll go and get your mains on. 570 00:24:04,520 --> 00:24:06,600 Thank you. I think we've done really well. 571 00:24:06,640 --> 00:24:09,520 A few little things to critique, but it was good to hear things. 572 00:24:09,560 --> 00:24:12,520 If you don't hear feedback, you can't improve, so I'm happy. 573 00:24:12,560 --> 00:24:14,840 Are you happy? I'm very happy. Glad to hear it! 574 00:24:14,880 --> 00:24:18,520 Jazzy fries his potato champ cakes and puts the broccoli on. 575 00:24:18,560 --> 00:24:19,920 Just like a spare part here. 576 00:24:19,960 --> 00:24:22,320 I'm sure Jazzy can find you something to do. 577 00:24:22,360 --> 00:24:24,240 My job? Yeah. 578 00:24:24,280 --> 00:24:25,680 Told you. 579 00:24:25,720 --> 00:24:28,040 Oh, mate, you're fired! 580 00:24:28,080 --> 00:24:31,040 Charming. Jazzy fries the sea bass. 581 00:24:31,080 --> 00:24:32,400 Are you happy, Mark? 582 00:24:32,440 --> 00:24:34,240 Probably not. You just fired him. 583 00:24:34,280 --> 00:24:37,480 On go the champ, broccoli, and fish. 584 00:24:37,520 --> 00:24:39,160 Service, please. 585 00:24:39,200 --> 00:24:42,920 And there it is - another one of Steph's favourites she hasn't tried. 586 00:24:45,040 --> 00:24:46,680 So, how is everyone with fish? 587 00:24:46,720 --> 00:24:49,800 Sorry... SHE LAUGHS 588 00:24:49,840 --> 00:24:53,120 I've never tried it, but I'm going to try it. 589 00:24:53,160 --> 00:24:54,520 'Atta girl, Steph! 590 00:24:57,920 --> 00:24:59,720 So, Steph, what's your thoughts on the fish? 591 00:24:59,760 --> 00:25:02,320 It's actually nice. It's actually nice? Yeah. Wow. 592 00:25:02,360 --> 00:25:04,640 It's like a salty bacon-y flavour. It's really nice. 593 00:25:04,680 --> 00:25:07,560 Yeah, fish bacon - you can't beat it. 594 00:25:07,600 --> 00:25:09,840 Steph doesn't like fish, apparently. 595 00:25:09,880 --> 00:25:11,040 Now she does. 596 00:25:11,080 --> 00:25:13,880 Can't ask for better than that, can we, really? 597 00:25:13,920 --> 00:25:15,080 I enjoyed the fish, 598 00:25:15,120 --> 00:25:18,960 but the other two components, which was the green... 599 00:25:19,000 --> 00:25:20,640 The stem broccoli... 600 00:25:20,680 --> 00:25:22,960 The long-stem broccoli and the champ mash. 601 00:25:23,000 --> 00:25:24,480 They tasted of...plasticky. 602 00:25:24,520 --> 00:25:25,880 Plasticky? Really? 603 00:25:25,920 --> 00:25:29,160 Where they, sort of, used a kettle that needed, sort of, descaling. 604 00:25:29,200 --> 00:25:30,600 Right. 605 00:25:30,640 --> 00:25:33,160 All I could taste was, sort of, a weird... 606 00:25:33,200 --> 00:25:34,480 Like new kettle. 607 00:25:34,520 --> 00:25:35,520 New kettle? 608 00:25:35,560 --> 00:25:36,760 A new or an old kettle... 609 00:25:36,800 --> 00:25:37,920 Old kettle? 610 00:25:37,960 --> 00:25:39,040 ..flavour. Flavour. 611 00:25:39,080 --> 00:25:40,080 Oh, right. 612 00:25:40,120 --> 00:25:42,000 I can't say anything else, you know what I mean? 613 00:25:42,040 --> 00:25:44,520 I'm pleased you said it, love, cos I thought it was just me. No. 614 00:25:44,560 --> 00:25:46,840 Andy, are you getting any household appliances? 615 00:25:46,880 --> 00:25:48,520 The vegetables were cooked very well, 616 00:25:48,560 --> 00:25:49,920 the sauce was done well. 617 00:25:49,960 --> 00:25:52,720 The sea bass was slightly overcooked for me, 618 00:25:52,760 --> 00:25:54,520 the skin was done very well. 619 00:25:54,560 --> 00:25:56,320 Overall, it was a pretty good dish. 620 00:25:56,360 --> 00:25:58,480 No hint of a toaster then. 621 00:25:58,520 --> 00:26:02,240 Back at the table, and Dapper's interested in working relationships. 622 00:26:02,280 --> 00:26:04,960 So, do you guys clash a lot at work, or does it bring some conflict? 623 00:26:05,000 --> 00:26:08,240 It's easier working with your wife than it is working with, like, 624 00:26:08,280 --> 00:26:11,280 people I don't know fully well, if that makes sense. 625 00:26:11,320 --> 00:26:13,920 Me and Steph single-handedly run everything. 626 00:26:13,960 --> 00:26:16,480 Yeah, there's, like, quite a full team here, 627 00:26:16,520 --> 00:26:19,320 compared to me and Daimon running a full kitchen. 628 00:26:19,360 --> 00:26:21,440 Tonight, I just felt like it was more of a, sort of, 629 00:26:21,480 --> 00:26:24,320 a military operation, if that makes sense. 630 00:26:24,360 --> 00:26:26,280 We have that personal touch. 631 00:26:26,320 --> 00:26:29,040 We took our dishes out and delivered them. 632 00:26:29,080 --> 00:26:31,520 They sat down and someone else waited them. 633 00:26:31,560 --> 00:26:33,600 That'll be the waiters. 634 00:26:33,640 --> 00:26:35,560 I think the main went down really well. 635 00:26:35,600 --> 00:26:37,640 Everyone seemed to enjoy it. The dessert next now - 636 00:26:37,680 --> 00:26:40,040 and I think the dessert's really going to finish this off. 637 00:26:40,080 --> 00:26:41,240 This is a winning dessert. 638 00:26:41,280 --> 00:26:42,400 Let's see, shall we? 639 00:26:42,440 --> 00:26:45,760 Jazzy makes fancy balls out of his whisky cream. 640 00:26:45,800 --> 00:26:47,320 I love a nice quenelle. 641 00:26:47,360 --> 00:26:49,240 Who doesn't? 642 00:26:49,280 --> 00:26:51,600 And there it is, a Gatsby cheesecake 643 00:26:51,640 --> 00:26:53,040 with edible flowers. 644 00:26:57,120 --> 00:26:59,920 It's based on the classic Gatsby cocktail. 645 00:26:59,960 --> 00:27:02,600 It's got ginger, lime, and whisky cream. 646 00:27:02,640 --> 00:27:05,720 Because it's the last dish of the night, I think I'm done. 647 00:27:05,760 --> 00:27:09,400 SULTRY MUSIC PLAYS 648 00:27:09,440 --> 00:27:12,280 # Feels so good... # 649 00:27:12,320 --> 00:27:14,760 It's like you've just walked out of a salon - 650 00:27:14,800 --> 00:27:16,960 or maybe a saloon. 651 00:27:17,000 --> 00:27:18,320 Let's tuck in. 652 00:27:20,720 --> 00:27:22,680 So, what are we thinking so far, then, guys? 653 00:27:22,720 --> 00:27:25,160 Did you say there was whisky in it? Yes, there is, yeah. 654 00:27:25,200 --> 00:27:27,480 I can taste like the lime and the ginger, but I couldn't - 655 00:27:27,520 --> 00:27:29,600 I didn't get, like, loads of whisky, through. 656 00:27:29,640 --> 00:27:31,240 I prefer baked cheesecake. 657 00:27:31,280 --> 00:27:33,520 Personally when I put cream on top of a cream, 658 00:27:33,560 --> 00:27:35,360 I'd rather have had, like, a sauce with it. 659 00:27:35,400 --> 00:27:37,160 I agree with the cream on cream. 660 00:27:37,200 --> 00:27:39,120 We were talking about that in the kitchen. 661 00:27:39,160 --> 00:27:42,520 Well, I'm enjoying the cream on cream. Yeah? 662 00:27:42,560 --> 00:27:45,440 It upset me a little bit, but you know, I'll get through it. 663 00:27:45,480 --> 00:27:47,480 The work that went into that was tremendous. 664 00:27:47,520 --> 00:27:50,400 So, I don't think that quite got appreciated as much as we'd expect. 665 00:27:50,440 --> 00:27:52,880 Home-made, definitely, yeah. You can tell it was home-made. 666 00:27:52,920 --> 00:27:55,360 That's probably why it didn't taste as good as it should have. 667 00:27:55,400 --> 00:27:56,680 They should've bought it. 668 00:27:56,720 --> 00:28:00,120 The dessert might have let you down from the first two dishes, 669 00:28:00,160 --> 00:28:02,080 and lucky it's made you number two. 670 00:28:02,120 --> 00:28:05,640 Yeah, yeah, yeah. We'll see. 671 00:28:06,920 --> 00:28:10,560 I think Mark and Marc have put on a very good show tonight. 672 00:28:10,600 --> 00:28:13,040 I'm not scared about tomorrow. 673 00:28:13,080 --> 00:28:15,680 But I think they've made it a little bit closer than what I thought 674 00:28:15,720 --> 00:28:16,920 it would've been. Yeah. 675 00:28:16,960 --> 00:28:20,600 Personally I don't believe the menu reflects a winning menu. 676 00:28:23,120 --> 00:28:26,920 When you're serving, sort of, fish, and then, fish again, 677 00:28:26,960 --> 00:28:30,040 it's nice if, you know, if you're a fish lover, 678 00:28:30,080 --> 00:28:34,800 but I wouldn't personally serve cheesecake as a... 679 00:28:34,840 --> 00:28:36,760 As a, sort of, dessert. 680 00:28:36,800 --> 00:28:39,240 When would you serve it, then? Don't answer that. 681 00:28:39,280 --> 00:28:40,520 How are the boys feeling? 682 00:28:40,560 --> 00:28:43,120 I think, if we were to score ourselves tonight, 683 00:28:43,160 --> 00:28:46,080 I think we'd be 19. 684 00:28:46,120 --> 00:28:47,840 I would think about 17. 685 00:28:47,880 --> 00:28:49,760 Really? Yeah, just... 686 00:28:49,800 --> 00:28:52,920 Why? Because of the last moment, that's all. 687 00:28:52,960 --> 00:28:54,400 That's you being hard on yourself. 688 00:28:54,440 --> 00:28:56,520 I know, that's being hard on myself, but, yeah, 17. 689 00:28:56,560 --> 00:28:58,520 Tonight, we're going to score them a... 690 00:28:59,760 --> 00:29:02,640 You know, I still believe that our menu was a lot stronger, 691 00:29:02,680 --> 00:29:04,960 and it offered a lot more, sort of, choice. 692 00:29:05,000 --> 00:29:07,400 So, tonight, we're scoring Jazzy and Dappy a... 693 00:29:09,000 --> 00:29:11,360 Which puts Mark and Marc into the lead, 694 00:29:11,400 --> 00:29:13,560 with 29 out of a possible 40. 695 00:29:20,280 --> 00:29:23,360 It's the final day in and around Newcastle, 696 00:29:23,400 --> 00:29:26,360 and Andy and Charlie from River Beat's turn to host. 697 00:29:26,400 --> 00:29:28,680 And their confidence, although not knocked, 698 00:29:28,720 --> 00:29:30,920 has been at least gently tapped. 699 00:29:30,960 --> 00:29:33,880 Well, last night, thought they did quite well. 700 00:29:33,920 --> 00:29:36,400 Much better than I thought they were going to do. 701 00:29:36,440 --> 00:29:39,240 Still a few little things I thought weren't quite right, 702 00:29:39,280 --> 00:29:41,120 but we can't all be perfect. 703 00:29:41,160 --> 00:29:42,760 No, not like us. 704 00:29:42,800 --> 00:29:43,800 I think we can win. 705 00:29:43,840 --> 00:29:47,200 I think I'm really chuffed with what we put forward. 706 00:29:47,240 --> 00:29:50,000 I think the cooking in the kitchen was first class. 707 00:29:50,040 --> 00:29:52,240 We've still got a good chance of winning, 708 00:29:52,280 --> 00:29:53,560 winning the £1,000. 709 00:29:53,600 --> 00:29:55,720 We think that tonight's probably going to be the... 710 00:29:55,760 --> 00:29:57,280 The competition. The competition. 711 00:29:57,320 --> 00:29:59,400 I wish we were first, then we would've had the bar set 712 00:29:59,440 --> 00:30:01,520 to the highest, and everyone would've panicked. 713 00:30:01,560 --> 00:30:05,080 I think they'll all realise once the first plate goes down on the table, 714 00:30:05,120 --> 00:30:06,760 that we've won the £1,000. 715 00:30:06,800 --> 00:30:09,480 Time to put your money where your mouth is. 716 00:30:09,520 --> 00:30:12,560 Andy kicks off with his multiple starters... 717 00:30:23,280 --> 00:30:25,840 What a mouthful - literally. 718 00:30:27,440 --> 00:30:29,240 It's not something I would eat. 719 00:30:29,280 --> 00:30:30,640 What, any of it? 720 00:30:30,680 --> 00:30:32,520 I'm looking forward to it? 721 00:30:32,560 --> 00:30:34,200 I don't know, to be honest with you, 722 00:30:34,240 --> 00:30:37,200 I couldn't really tell you cos I don't know what some of these are. 723 00:30:37,240 --> 00:30:38,600 It sounds lovely. 724 00:30:38,640 --> 00:30:40,840 Is it one dish, is it... 725 00:30:40,880 --> 00:30:43,080 Is it tapas? It's got to be three dishes. 726 00:30:43,120 --> 00:30:44,680 It must be tapas. It's got to be. 727 00:30:44,720 --> 00:30:46,520 You're not wrong. 728 00:30:46,560 --> 00:30:49,840 Andy kicks off the gargantuan task of prepping his starter 729 00:30:49,880 --> 00:30:51,480 in a flurry of fish scales. 730 00:30:52,880 --> 00:30:54,680 See all the scales on my arm? Ohh. 731 00:30:54,720 --> 00:30:56,040 Looks like scabs. 732 00:30:56,080 --> 00:31:01,360 Once de-scabbed, Andy fillets, bones, and scores his sea bass. 733 00:31:01,400 --> 00:31:03,600 I reckon they're on the right size, don't you? 734 00:31:03,640 --> 00:31:05,000 Yeah, yeah. Definitely. 735 00:31:05,040 --> 00:31:07,680 They're then plonked into the Thai drunken sauce - 736 00:31:07,720 --> 00:31:11,160 chin-chin, little fishes - before being refrigerated. 737 00:31:11,200 --> 00:31:12,400 Onto the scallops. 738 00:31:12,440 --> 00:31:15,000 It's the starter and main of last night in one plate. 739 00:31:15,040 --> 00:31:16,040 In one go. Yeah. 740 00:31:16,080 --> 00:31:18,400 So, seeing as we're using hand-dived scallops, 741 00:31:18,440 --> 00:31:19,880 we're going to use every part of it. 742 00:31:19,920 --> 00:31:22,440 We're going to use the meat, the roe, and we'll even serve it 743 00:31:22,480 --> 00:31:23,760 back in the shell. 744 00:31:23,800 --> 00:31:25,680 Waste not, want not. 745 00:31:25,720 --> 00:31:27,760 Andy removes the meat and roe. 746 00:31:27,800 --> 00:31:30,040 You can't get fresher than a hand-dived scallop. 747 00:31:30,080 --> 00:31:31,360 Pretty as a picture. 748 00:31:31,400 --> 00:31:34,640 The roe will be blanched, and the scallops will be flash-fried 749 00:31:34,680 --> 00:31:37,560 later before serving with all the other dishes. 750 00:31:37,600 --> 00:31:39,000 The main is... 751 00:31:44,280 --> 00:31:46,480 It's exactly something I would order, that. 752 00:31:46,520 --> 00:31:47,960 Sounds really nice. 753 00:31:48,000 --> 00:31:51,280 If it is like a Thai red curry, 754 00:31:51,320 --> 00:31:53,680 and with the Thai fragrant rice, it's going to be, for me, 755 00:31:53,720 --> 00:31:56,120 it's going to be very perfume-y. 756 00:31:56,160 --> 00:31:59,080 And I...don't really like eating perfume. 757 00:31:59,120 --> 00:32:02,760 Don't worry, I don't think Andy will be using any Old Spice tonight. 758 00:32:02,800 --> 00:32:03,920 I'm so sorry. 759 00:32:03,960 --> 00:32:06,000 Turmeric is tumbled into chicken thighs, 760 00:32:06,040 --> 00:32:08,720 then added to sauteed onions before Andy lets loose 761 00:32:08,760 --> 00:32:10,920 with his classified information. 762 00:32:10,960 --> 00:32:13,480 This is the red Thai curry paste that we make in-house. 763 00:32:13,520 --> 00:32:17,840 This is our secret ingredient, which unfortunately is secret. 764 00:32:17,880 --> 00:32:19,880 As all good secrets are. 765 00:32:19,920 --> 00:32:22,160 Less confidential ingredients are then popped in, 766 00:32:22,200 --> 00:32:25,200 such as ground cloves, cinnamon, star anise, and tomatoes. 767 00:32:25,240 --> 00:32:28,240 D'oh! Shh, don't tell anyone about the tomatoes. 768 00:32:28,280 --> 00:32:30,560 I'm not a fan of spice. 769 00:32:30,600 --> 00:32:33,600 So, if he's using a lot of spice in his cooking, 770 00:32:33,640 --> 00:32:35,080 that could be an issue for me. 771 00:32:35,120 --> 00:32:36,960 Charlie, I think this curry's ready. 772 00:32:37,000 --> 00:32:39,520 I think it's going to blow their socks off tonight, man. 773 00:32:39,560 --> 00:32:41,200 Ooh, sounds spicy to me. 774 00:32:41,240 --> 00:32:45,600 The curry's left to reduce and will be served with Thai fragrant rice. 775 00:32:45,640 --> 00:32:47,080 Time for pud... 776 00:32:52,000 --> 00:32:55,040 I like cherry and chocolate together. Yeah? 777 00:32:55,080 --> 00:32:57,320 I'm just not sure on the star anise. 778 00:32:57,360 --> 00:33:00,760 Star anise, I'm sure, yeah, star anise is the little... 779 00:33:00,800 --> 00:33:02,800 Little star, fragrant thing. 780 00:33:02,840 --> 00:33:04,600 Oh, is it a fruit? 781 00:33:04,640 --> 00:33:05,840 No. I don't know that then. 782 00:33:05,880 --> 00:33:07,400 The star anise is another - 783 00:33:07,440 --> 00:33:10,920 it's another Asian influence, isn't it? So... 784 00:33:10,960 --> 00:33:13,400 It's aniseedy. I think it works in desserts. 785 00:33:13,440 --> 00:33:15,680 I'm sure he's going to execute it very well. 786 00:33:15,720 --> 00:33:18,840 It's a great chocolate dish. It's gluten-free, it's a winner. 787 00:33:18,880 --> 00:33:21,000 And I think they'll all poo themselves. Yeah. 788 00:33:21,040 --> 00:33:23,200 Is that what you really want? 789 00:33:23,240 --> 00:33:25,320 Charlie starts by separating egg whites, 790 00:33:25,360 --> 00:33:27,480 which Andy whips up with sugar. 791 00:33:27,520 --> 00:33:30,560 Here, we like to add a little bit of salt into our egg whites 792 00:33:30,600 --> 00:33:32,520 to make the peaks just that little bit firmer. 793 00:33:32,560 --> 00:33:34,320 Oh, top tip! 794 00:33:34,360 --> 00:33:37,040 Chocolate's then melted with butter, vanilla paste, 795 00:33:37,080 --> 00:33:38,680 and ground star anise. 796 00:33:38,720 --> 00:33:41,040 Just enough to give it a nice little bit of flavour. 797 00:33:41,080 --> 00:33:43,120 Which all goes into yolky sugar, 798 00:33:43,160 --> 00:33:47,040 with ground almonds and very firm egg whites. 799 00:33:47,080 --> 00:33:50,440 And then, we're just going to combine all this together. 800 00:33:50,480 --> 00:33:53,000 The mix is then loaded into a tin. 801 00:33:53,040 --> 00:33:54,280 And in it goes. 802 00:33:54,320 --> 00:33:56,320 And, whilst that bakes, 803 00:33:56,360 --> 00:33:58,600 the ganache topping is made. 804 00:33:58,640 --> 00:34:00,840 Smells lovely, that, Andy. 805 00:34:00,880 --> 00:34:03,680 It's amazing what a bit of cream and chocolate does, innit? I know. 806 00:34:03,720 --> 00:34:06,440 Ganache done, it's artfully manoeuvred over the torte 807 00:34:06,480 --> 00:34:09,920 and will be served with a black cherry and kirsch ice cream. 808 00:34:09,960 --> 00:34:12,440 That is a winning dessert right there, Charlie. 809 00:34:12,480 --> 00:34:14,840 I know. I'm excited for this, like. 810 00:34:14,880 --> 00:34:19,160 From my sort of point of view, and my sort of likes, 811 00:34:19,200 --> 00:34:21,680 from what I'm reading, it's not... 812 00:34:21,720 --> 00:34:23,440 I would put my menu above it. 813 00:34:23,480 --> 00:34:24,800 I think it sounds a lot like 814 00:34:24,840 --> 00:34:26,920 Andy knows what he's doing in the kitchen. 815 00:34:26,960 --> 00:34:31,800 There's a lot of flavour combinations going on there 816 00:34:31,840 --> 00:34:34,960 that are...interesting, but I think if he gets them right, 817 00:34:35,000 --> 00:34:36,720 he could absolutely nail it with this. 818 00:34:36,760 --> 00:34:38,600 So, well done so far, mate, good luck. 819 00:34:41,960 --> 00:34:44,120 First up, and in matching mustard, 820 00:34:44,160 --> 00:34:46,840 Savoury Fix's Steph and Daimon. 821 00:34:46,880 --> 00:34:48,320 How you doing, darling? All right. 822 00:34:48,360 --> 00:34:50,760 Got a nice little bit of fizzy for you. 823 00:34:50,800 --> 00:34:52,080 There you go, mate. 824 00:34:52,120 --> 00:34:54,440 It's English sparkling wine from East Sussex. 825 00:34:54,480 --> 00:34:56,480 I think it's nicer than champagne. 826 00:34:56,520 --> 00:34:58,520 If it's wet and alcoholic, I'll drink it. 827 00:34:58,560 --> 00:35:00,160 Well, quite. 828 00:35:00,200 --> 00:35:03,560 Next up the, ones to beat - Mark and Marc, from Caboose. 829 00:35:03,600 --> 00:35:07,160 Hello, how are we doing? Hi, Dapper. 830 00:35:07,200 --> 00:35:08,880 THEY CHUCKLE 831 00:35:08,920 --> 00:35:10,960 Right, guys, here's to the last night. 832 00:35:11,000 --> 00:35:13,840 ALL: Cheers. Enjoy! 833 00:35:13,880 --> 00:35:17,080 Coming up, baffling bouquets... 834 00:35:17,120 --> 00:35:19,920 I don't like mouthfuls of perfume in my, like, 835 00:35:19,960 --> 00:35:22,320 do you know what I mean? With it being a fragrant spice. 836 00:35:22,360 --> 00:35:25,840 We're going on about fragrant rice, thinking it was going to be floral. 837 00:35:25,880 --> 00:35:27,080 THEY CHEER 838 00:35:27,120 --> 00:35:28,960 ..and the bounty is bagged. 839 00:35:29,000 --> 00:35:30,000 ALL: Ooh! 840 00:35:30,040 --> 00:35:31,520 In first place, it's... 841 00:35:37,960 --> 00:35:40,720 It's the final night of our Professionals competition 842 00:35:40,760 --> 00:35:42,160 in and around Newcastle. 843 00:35:42,200 --> 00:35:43,720 ALL: Cheers! 844 00:35:43,760 --> 00:35:46,560 And the turn of River Beat duo, Andy and Charlie, 845 00:35:46,600 --> 00:35:51,840 to impress with some Asian fusion food in the hope of winning £1,000. 846 00:35:51,880 --> 00:35:53,840 So, guys, I think we're all ready to eat. 847 00:35:53,880 --> 00:35:56,040 Let's follow me, and I'll take you to the table. 848 00:35:56,080 --> 00:35:57,120 Thank you very much. 849 00:35:57,160 --> 00:35:59,720 River Beat is going to be bursting out of the water tonight. 850 00:35:59,760 --> 00:36:02,600 You're going to be like a mermaid, aren't you? 851 00:36:02,640 --> 00:36:04,760 That's stumped him. 852 00:36:04,800 --> 00:36:06,520 Andy fries his pork belly. 853 00:36:07,800 --> 00:36:11,200 In goes a sweet peanut sauce, with some added fancy pan work. 854 00:36:12,320 --> 00:36:14,880 What a tosser. I'm glad I didn't say that. 855 00:36:14,920 --> 00:36:17,280 Then it's onto the next element of the starter. 856 00:36:17,320 --> 00:36:20,000 This is our special salt mix. 857 00:36:20,040 --> 00:36:21,240 The plates are dressed. 858 00:36:21,280 --> 00:36:23,520 Wow, you do mean business! 859 00:36:23,560 --> 00:36:25,280 So, Sensible Andy's coming out now, 860 00:36:25,320 --> 00:36:27,400 because obviously, it's a little bit of pressure. 861 00:36:27,440 --> 00:36:28,560 It's all going well. 862 00:36:28,600 --> 00:36:30,040 Three elements to their one. 863 00:36:30,080 --> 00:36:32,960 Three times as hard for three times as tasty. 864 00:36:33,000 --> 00:36:37,280 On goes the belly pork, scallops, and finally, the sea bass. 865 00:36:37,320 --> 00:36:40,480 And there it is - a selection of Asian tapas! 866 00:36:43,760 --> 00:36:45,680 Thank you very much. Enjoy. 867 00:36:48,520 --> 00:36:51,320 So, Jazzy, what's your favourite thing so far? Scallop. 868 00:36:51,360 --> 00:36:53,880 I wouldn't have served it in the shell myself, because it's hot 869 00:36:53,920 --> 00:36:55,360 and it's moving around like, but... 870 00:36:55,400 --> 00:36:58,000 The only reason why we serve it in the shell, it just seemed a waste 871 00:36:58,040 --> 00:36:59,680 after getting hand-dived scallops. 872 00:36:59,720 --> 00:37:01,080 Just tried a bit of scallop. 873 00:37:01,120 --> 00:37:03,960 They taste nice, but I cannae get away with the texture. 874 00:37:04,000 --> 00:37:05,720 Have you tried the roe yet, though? 875 00:37:05,760 --> 00:37:07,120 Not yet. It's a different... 876 00:37:07,160 --> 00:37:09,520 Not brave enough to try, I think. It's a different texture. 877 00:37:09,560 --> 00:37:11,320 Yes, it's totally different. 878 00:37:11,360 --> 00:37:12,600 I didn't like the roe. 879 00:37:12,640 --> 00:37:14,480 It tasted like a crab stick, just jellified. 880 00:37:14,520 --> 00:37:17,080 It might've been my fault, though, because I think I, sort of... 881 00:37:17,120 --> 00:37:18,920 He went, "Oh, eat that roe, it's not bad," 882 00:37:18,960 --> 00:37:21,440 so I put quite a big bit in my mouth. Sorry. 883 00:37:21,480 --> 00:37:24,640 Is it the worst thing you've put in your mouth? One of them. 884 00:37:24,680 --> 00:37:26,200 One of them? 885 00:37:26,240 --> 00:37:29,240 I think with Steph, fish generally is a no-no. 886 00:37:29,280 --> 00:37:32,000 She doesn't really understand... 887 00:37:32,040 --> 00:37:33,200 ..food. 888 00:37:33,240 --> 00:37:35,040 I struggle a little bit with spice, so... 889 00:37:35,080 --> 00:37:36,680 Are you a Plain Jane? Yeah. 890 00:37:36,720 --> 00:37:38,520 Steak and chips. Yeah, I like, yeah. 891 00:37:38,560 --> 00:37:41,440 I thought he would've been a little bit more adventurous, 892 00:37:41,480 --> 00:37:44,120 but he's a bit similar to Steph, really, isn't he? 893 00:37:44,160 --> 00:37:46,960 The scallop was slightly under. 894 00:37:47,000 --> 00:37:49,240 But the roe on top, being blanched - 895 00:37:49,280 --> 00:37:51,320 if I was going to serve a roe, it'd be roasted. 896 00:37:51,360 --> 00:37:52,600 You'd throw it in the bin. 897 00:37:52,640 --> 00:37:53,960 I really liked the pork belly. 898 00:37:54,000 --> 00:37:57,200 The only downside to that was that the peanuts were really 899 00:37:57,240 --> 00:37:59,080 heavily smoked, or heavily roasted. 900 00:37:59,120 --> 00:38:01,360 So, the flavour overtook everything. 901 00:38:01,400 --> 00:38:04,800 Back at the table, and Andy's giving a history lesson. 902 00:38:04,840 --> 00:38:06,920 You know this used to be above a police station. 903 00:38:06,960 --> 00:38:08,360 Is that what it was? Yeah, yeah. 904 00:38:08,400 --> 00:38:11,440 I've probably been arrested in here at some point, like, but you know... 905 00:38:11,480 --> 00:38:14,080 You're probably old enough, yeah. It was 1950s. 906 00:38:14,120 --> 00:38:16,160 HE LAUGHS 907 00:38:16,200 --> 00:38:18,760 Don't understand why you would welcome people round 908 00:38:18,800 --> 00:38:21,920 the dinner table and start off with insults. 909 00:38:21,960 --> 00:38:23,840 I think the starter went down quite well. 910 00:38:23,880 --> 00:38:27,520 The guests tonight are... hard to gauge still. 911 00:38:27,560 --> 00:38:30,480 I think with the chicken dish, with our curry, 912 00:38:30,520 --> 00:38:34,440 should win back some of the fish-haters. 913 00:38:34,480 --> 00:38:37,320 Ah, but will it worry the spice wimps? 914 00:38:37,360 --> 00:38:39,080 I'm a little bit worried about Dappy. 915 00:38:39,120 --> 00:38:41,880 But hopefully, if he likes curries, then we should be all right. 916 00:38:41,920 --> 00:38:44,120 Coconut chutney is added to the dish. 917 00:38:44,160 --> 00:38:46,320 Looking lovely, mate. Thank you very much. 918 00:38:46,360 --> 00:38:47,960 And there it is... 919 00:38:49,680 --> 00:38:51,120 Good luck, Dapper. 920 00:38:55,040 --> 00:38:57,320 Are you worried? Yeah. 921 00:38:57,360 --> 00:38:59,400 What's worrying you? Chillies. 922 00:38:59,440 --> 00:39:02,080 You don't have to eat the chillies. I won't judge you. 923 00:39:02,120 --> 00:39:04,640 Would you like me to get you some fish fingers from the freezer? 924 00:39:04,680 --> 00:39:06,120 Yes, please. THEY LAUGH 925 00:39:06,160 --> 00:39:08,080 I like curries, but I don't like spice, 926 00:39:08,120 --> 00:39:10,920 so I like the flavours that can be introduced to a curry. 927 00:39:10,960 --> 00:39:14,880 Korma? No, no, I wouldn't say I'm a korma person. 928 00:39:14,920 --> 00:39:17,960 I like the curry, just not... too fragrant. 929 00:39:18,000 --> 00:39:19,840 Don't really go out for many Thai curries. 930 00:39:19,880 --> 00:39:21,840 You'll be all right, because it's Malayan. 931 00:39:21,880 --> 00:39:24,760 Good, well enjoy, guys. Enjoy. 932 00:39:24,800 --> 00:39:26,280 I'm enjoying the spice. It's nice. 933 00:39:26,320 --> 00:39:27,880 Good. Not too fragrant for you? 934 00:39:27,920 --> 00:39:29,640 No, it's nice. 935 00:39:29,680 --> 00:39:31,800 Are you struggling with that? 936 00:39:31,840 --> 00:39:33,720 For me, it's sort of like a, 937 00:39:33,760 --> 00:39:35,440 something that I wouldn't normally have 938 00:39:35,480 --> 00:39:37,880 because I don't like Thai, 939 00:39:37,920 --> 00:39:39,160 I associate with floral. 940 00:39:39,200 --> 00:39:41,200 So, when he said obviously the fragrant rice, 941 00:39:41,240 --> 00:39:43,920 I was a little bit worried because I was thinking it was going to be, 942 00:39:43,960 --> 00:39:46,840 like, mouthfuls of perfume and be, like, oh, do you know what I mean? 943 00:39:46,880 --> 00:39:48,200 With it being fragrant rice. 944 00:39:48,240 --> 00:39:50,400 I think Steph and Daimon are definitely a little bit 945 00:39:50,440 --> 00:39:51,440 out of their depths. 946 00:39:51,480 --> 00:39:53,120 They're going on about fragrant rice, 947 00:39:53,160 --> 00:39:54,640 thinking it was going to be floral. 948 00:39:54,680 --> 00:39:58,160 I don't think they're very fine dining or adventurous. 949 00:39:58,200 --> 00:39:59,480 My curry had split. 950 00:39:59,520 --> 00:40:02,440 The grease had come out, had to mix it back up to start with. 951 00:40:02,480 --> 00:40:03,920 The flavour was great. 952 00:40:03,960 --> 00:40:06,400 It was lovely there, it was happening, and all of a sudden... 953 00:40:06,440 --> 00:40:08,320 You like spice though, don't you? I like spice. 954 00:40:08,360 --> 00:40:10,440 I didn't think the rice had a lot of flavour, 955 00:40:10,480 --> 00:40:12,920 but that might've been because the spice, for me, 956 00:40:12,960 --> 00:40:14,760 was overpowering everything else. 957 00:40:17,040 --> 00:40:18,840 Sweat's running down his face. 958 00:40:18,880 --> 00:40:21,560 I'm sweating here! I don't respond well to spice. 959 00:40:21,600 --> 00:40:23,040 Yeah, thanks, mate, yeah. 960 00:40:23,080 --> 00:40:24,960 I was going to knock you down for service there, 961 00:40:25,000 --> 00:40:27,440 but you've recovered it. THEY LAUGH 962 00:40:27,480 --> 00:40:29,680 The actual curry isn't that spicy, 963 00:40:29,720 --> 00:40:31,920 so I guess he's just a bit of a wuss. 964 00:40:31,960 --> 00:40:35,240 So, because you don't like spicy foods, what's probably 965 00:40:35,280 --> 00:40:36,640 the worst thing you've had, 966 00:40:36,680 --> 00:40:39,400 or the most adventurous thing you've ever had? 967 00:40:39,440 --> 00:40:40,440 Zebra. 968 00:40:40,480 --> 00:40:43,960 The most adventurous thing I've ever eaten is probably goat's willy. 969 00:40:44,000 --> 00:40:46,480 THEY LAUGH 970 00:40:46,520 --> 00:40:47,760 HE COUGHS 971 00:40:47,800 --> 00:40:51,200 It was, kind of, just this wee little shack in Vietnam. 972 00:40:51,240 --> 00:40:54,000 And I didn't know what I was eating, and then, I ate it, and then, 973 00:40:54,040 --> 00:40:56,640 they came back giggling saying, "Oh, hee-hee-hee, by the way, 974 00:40:56,680 --> 00:40:58,600 "you've eaten goat willy." Was it big? 975 00:41:00,200 --> 00:41:02,280 Well, I swallowed it. 976 00:41:02,320 --> 00:41:04,480 What's the worst thing you think you've ever eaten, 977 00:41:04,520 --> 00:41:06,240 apart from last night's tea? 978 00:41:06,280 --> 00:41:07,760 Oh! Andy, really? 979 00:41:07,800 --> 00:41:09,800 Wow. I'm only kidding, I'm only kidding. 980 00:41:09,840 --> 00:41:12,600 That's all right. It's said now. You can't take it back. 981 00:41:12,640 --> 00:41:14,120 He's not biting back, is he? 982 00:41:14,160 --> 00:41:15,320 No, he's not. 983 00:41:15,360 --> 00:41:17,280 I thought he was a fun guy, but he's not. 984 00:41:17,320 --> 00:41:19,280 So, guys, if you've all finished your mains, 985 00:41:19,320 --> 00:41:21,520 we'll get these cleared away, and then, get the pudding 986 00:41:21,560 --> 00:41:22,680 up and running for you. 987 00:41:22,720 --> 00:41:24,920 The confidence we have has probably not been knocked, 988 00:41:24,960 --> 00:41:27,520 because we know that we're very good at what we do. 989 00:41:27,560 --> 00:41:30,520 I just the people who are eating our cuisine aren't really up to 990 00:41:30,560 --> 00:41:32,400 the challenge of our food. 991 00:41:32,440 --> 00:41:34,920 Well, maybe your dessert will be a safer bet. 992 00:41:34,960 --> 00:41:37,200 I mean, who doesn't like chocolate? 993 00:41:37,240 --> 00:41:40,560 Andy divvies up the torte and torches the top. 994 00:41:40,600 --> 00:41:42,480 Charlie adds some golf leaf... 995 00:41:42,520 --> 00:41:45,040 ..and with a scoop of ice cream, there it is... 996 00:41:46,320 --> 00:41:47,840 Pretty as a picture. 997 00:41:51,960 --> 00:41:53,640 So, enjoy. Thank you. 998 00:41:53,680 --> 00:41:55,760 You've left the tinfoil on here, you know? 999 00:41:55,800 --> 00:41:56,920 THEY CHUCKLE 1000 00:41:56,960 --> 00:41:58,520 Well, enjoy the tinfoil, mate. 1001 00:41:58,560 --> 00:42:00,240 Hope you haven't got dodgy teeth. 1002 00:42:03,280 --> 00:42:07,200 I was a little bit worried with the star anise through it, 1003 00:42:07,240 --> 00:42:09,080 but it all comes together. 1004 00:42:09,120 --> 00:42:11,520 Yeah? I was the same, I thought it was going to be, like, 1005 00:42:11,560 --> 00:42:13,040 fragrant with the star anise. 1006 00:42:13,080 --> 00:42:15,160 You love that word tonight, "fragrant," don't you? 1007 00:42:15,200 --> 00:42:17,240 I do. Fragrant. 1008 00:42:17,280 --> 00:42:18,920 I thought the texture was really nice. 1009 00:42:18,960 --> 00:42:20,760 If you cut through it nice with your spoon... 1010 00:42:20,800 --> 00:42:22,520 Jazzy. It felt nice when you ate it. 1011 00:42:22,560 --> 00:42:23,560 Jazzy! 1012 00:42:23,600 --> 00:42:26,480 And it tasted like dark chocolate, like it should have done. 1013 00:42:26,520 --> 00:42:29,200 And he's back with us. Well done, fella. 1014 00:42:29,240 --> 00:42:31,120 I preferred my dessert, 1015 00:42:31,160 --> 00:42:34,080 just because it was more chocolaty. 1016 00:42:34,120 --> 00:42:35,880 Tonight was too rich. 1017 00:42:35,920 --> 00:42:37,440 Dessert dividing opinion, 1018 00:42:37,480 --> 00:42:40,160 Andy has a literary question for the table. 1019 00:42:40,200 --> 00:42:42,520 If you had to write your own autobiography, 1020 00:42:42,560 --> 00:42:44,080 what title would you give it? 1021 00:42:44,120 --> 00:42:47,160 All About The Pie, or, you know, a pie reference. 1022 00:42:48,840 --> 00:42:52,800 I think I'd have to title my autobiography Failure. 1023 00:42:52,840 --> 00:42:54,800 Oh, I feel like I need to give you a cuddle. 1024 00:42:54,840 --> 00:42:55,880 No, no, no, no. 1025 00:42:55,920 --> 00:42:58,520 The way I see things, I'm always willing to fail, because I think 1026 00:42:58,560 --> 00:42:59,880 if you're not willing to fail, 1027 00:42:59,920 --> 00:43:02,320 then you're not willing to try things - and for me, 1028 00:43:02,360 --> 00:43:05,360 I've tried so many things because I'm willing to fail. 1029 00:43:05,400 --> 00:43:07,080 I find that quite an odd concept. 1030 00:43:07,120 --> 00:43:08,840 Yeah? It is an odd concept. 1031 00:43:08,880 --> 00:43:11,640 Failure. Why would you want to be a failure. 1032 00:43:11,680 --> 00:43:14,600 No, but he's not scared about failing. That was the way I... 1033 00:43:14,640 --> 00:43:17,000 Yeah, but it's a very negative thing to look forward to. 1034 00:43:17,040 --> 00:43:19,520 So, let's hope he's a failure tonight. 1035 00:43:19,560 --> 00:43:23,560 Tonight, I don't believe they've done enough to win. 1036 00:43:23,600 --> 00:43:26,040 But that, again, is literally because it's my, sort of, 1037 00:43:26,080 --> 00:43:27,520 personal flavour and taste. 1038 00:43:27,560 --> 00:43:30,960 I always say, my expectation, as I walk through that door, 1039 00:43:31,000 --> 00:43:34,040 if them expectations are met, then it's done. 1040 00:43:34,080 --> 00:43:35,600 But they haven't been tonight. 1041 00:43:35,640 --> 00:43:37,600 If we were going to score ourselves tonight, 1042 00:43:37,640 --> 00:43:40,360 I think we would score ourselves a 18. 1043 00:43:40,400 --> 00:43:43,280 The River Beat fellows need 30 to take first place from 1044 00:43:43,320 --> 00:43:45,560 current leaders, Caboose. 1045 00:43:45,600 --> 00:43:47,880 Tonight, we're scoring Andy and Charlie a... 1046 00:43:48,960 --> 00:43:50,160 Tonight, we're scoring... 1047 00:43:50,200 --> 00:43:52,160 Oh, hold it right there! 1048 00:43:52,200 --> 00:43:53,360 THEY CHEER 1049 00:43:53,400 --> 00:43:55,320 As Andy and Charlie are tonight's hosts, 1050 00:43:55,360 --> 00:43:57,320 it's down to them to reveal the results. 1051 00:43:57,360 --> 00:43:59,520 ALL: Ooh! 1052 00:43:59,560 --> 00:44:02,040 Good luck. Yeah, yeah, good luck, guys. 1053 00:44:02,080 --> 00:44:03,400 So, here we go. 1054 00:44:03,440 --> 00:44:05,520 Joint second place, we have... 1055 00:44:07,440 --> 00:44:10,360 ..Daimon and Steph, and... 1056 00:44:10,400 --> 00:44:13,000 ..River Beat, Andy and Charlie. 1057 00:44:13,040 --> 00:44:15,400 Caboose scored them 13. 1058 00:44:15,440 --> 00:44:18,760 Which means, in first place, it's Caboose! 1059 00:44:18,800 --> 00:44:20,000 Wow! 1060 00:44:20,040 --> 00:44:21,960 CHEERING 1061 00:44:22,000 --> 00:44:23,680 Well done. 1062 00:44:23,720 --> 00:44:27,000 Right now, all I'm feeling, overwhelmed. 1063 00:44:27,040 --> 00:44:29,000 I can't believe we've actually done it. 1064 00:44:29,040 --> 00:44:30,680 We've struggled since we started, 1065 00:44:30,720 --> 00:44:33,600 and to be recognised by people who are in the same industry 1066 00:44:33,640 --> 00:44:35,080 really means a lot. 1067 00:44:35,120 --> 00:44:38,720 Woohoo! That's what I think, you know, I'm happy. 1068 00:44:38,760 --> 00:44:39,760 Obviously. 1069 00:44:39,800 --> 00:44:42,840 The fact that we came second with an establishment like this, 1070 00:44:42,880 --> 00:44:44,320 you know, we can't complain. 1071 00:44:44,360 --> 00:44:46,320 ALL: Cheers! 1072 00:44:46,360 --> 00:44:49,280 I feel a little bit disappointed that we didn't come second 1073 00:44:49,320 --> 00:44:51,360 completely, we were joint second. 1074 00:44:51,400 --> 00:44:53,680 So, really, we're last. 1075 00:44:53,720 --> 00:44:54,840 Yeah. 1076 00:44:54,880 --> 00:44:56,880 BLEEP negative, but we were last. 1077 00:44:56,920 --> 00:44:58,120 Joint last. 1078 00:44:58,160 --> 00:45:00,640 # I came here tonight to hear the crowd go 1079 00:45:00,680 --> 00:45:02,920 # Boom, shake, shake, shake the room 1080 00:45:02,960 --> 00:45:05,440 # Boom, shake, shake, shake the room 1081 00:45:05,480 --> 00:45:07,800 # Boom, shake, shake, shake the room 1082 00:45:07,840 --> 00:45:10,120 # Tick, tick, tick, tick, boom 1083 00:45:10,160 --> 00:45:12,520 # Boom, shake, shake, shake the room 1084 00:45:12,560 --> 00:45:15,000 # Boom, shake, shake, shake the room 1085 00:45:15,040 --> 00:45:17,280 # Boom, shake, shake, shake the room 1086 00:45:17,320 --> 00:45:19,760 # Tick, tick, tick, tick, boom... # 1087 00:45:19,800 --> 00:45:23,280 Subtitles by Red Bee Media