1 00:00:02,000 --> 00:00:03,120 Let's do it. Ouch. 2 00:00:03,160 --> 00:00:04,640 Take three restaurants... 3 00:00:04,680 --> 00:00:06,920 Make the portions bigger, boys. LAUGHTER 4 00:00:06,960 --> 00:00:08,560 Cheers. Cheers. 5 00:00:08,600 --> 00:00:10,520 ..cooking up their finest fare. 6 00:00:10,560 --> 00:00:12,040 Gorgeous! 7 00:00:12,080 --> 00:00:15,320 Ask each to host a three-course meal... 8 00:00:15,360 --> 00:00:17,160 Hey! 9 00:00:17,200 --> 00:00:19,400 ..which will be scored in secret. 10 00:00:19,440 --> 00:00:22,440 It's making you all tingly? It is making me feel tingly. 11 00:00:22,480 --> 00:00:25,760 On today's show, mollusc mouthfuls... 12 00:00:25,800 --> 00:00:28,560 You can do this. Go for it, yeah? Yeah, yeah. 13 00:00:30,080 --> 00:00:31,800 Ah! That was an experience. 14 00:00:31,840 --> 00:00:33,640 ..scorching spoonfuls... 15 00:00:33,680 --> 00:00:36,160 Served with little pots of blended Scotch bonnet. 16 00:00:36,200 --> 00:00:37,920 Yeah, go on. 17 00:00:37,960 --> 00:00:41,120 Nose burns? Ooh, that's coming after. 18 00:00:41,160 --> 00:00:44,320 I know when not to be a plonker. 19 00:00:44,360 --> 00:00:46,120 ..and dashy gnashers... 20 00:00:46,160 --> 00:00:48,400 You've had those teeth whitened up a little bit. 21 00:00:48,440 --> 00:00:51,600 They're actually natural teeth. I actually brush them, yeah. 22 00:00:51,640 --> 00:00:53,480 It was only a bit of fun. 23 00:00:53,520 --> 00:00:54,960 Took it very personally. 24 00:00:55,000 --> 00:00:57,320 ..as they compete to win a £1,000 prize. 25 00:00:57,360 --> 00:00:59,520 ALL: Ooh! 26 00:00:59,560 --> 00:01:01,600 Hello, I'm here. 27 00:01:07,600 --> 00:01:11,640 Today's professional competition comes from in and around Birmingham. 28 00:01:11,680 --> 00:01:13,880 It might have a rich culinary history 29 00:01:13,920 --> 00:01:16,560 and a plethora of Michelin star restaurants, 30 00:01:16,600 --> 00:01:19,800 but that doesn't compare to its most famous foodie icon - 31 00:01:19,840 --> 00:01:22,480 Spaghetti Junction. 32 00:01:22,520 --> 00:01:25,280 And, hoping not to drive their guests round the bend tonight, 33 00:01:25,320 --> 00:01:27,640 are our first hosts, head chef Rosie 34 00:01:27,680 --> 00:01:30,520 and front of house Jess of the Oyster Club. 35 00:01:32,160 --> 00:01:35,840 We're a very versatile restaurant, so if you want a casual lunch 36 00:01:35,880 --> 00:01:38,600 or a very expensive fancy dinner, 37 00:01:38,640 --> 00:01:41,440 you're more than welcome to come. Very expensive! 38 00:01:41,480 --> 00:01:43,360 I don't know why! 39 00:01:43,400 --> 00:01:46,280 I don't know either. Still, it looks fancy. 40 00:01:46,320 --> 00:01:50,120 Sometimes Jess sort of in the middle of a busy service will kind of, 41 00:01:50,160 --> 00:01:53,600 I can hear her and some of the other front of house giggling around 42 00:01:53,640 --> 00:01:55,240 the pot wash. 43 00:01:55,280 --> 00:01:57,480 Jess! SHE LAUGHS 44 00:01:57,520 --> 00:01:59,360 Shut up! Ooh. 45 00:01:59,400 --> 00:02:01,040 I'd get a wriggle on. 46 00:02:01,080 --> 00:02:02,600 Right, let's go then. 47 00:02:02,640 --> 00:02:05,560 Come on, get on with your job. THEY LAUGH 48 00:02:05,600 --> 00:02:08,240 So, what's the plan then, eh? 49 00:02:08,280 --> 00:02:10,520 Tonight, we're going to serve fancy food in 50 00:02:10,560 --> 00:02:12,760 a relaxed environment where everyone should enjoy it, 51 00:02:12,800 --> 00:02:15,040 so the best of both worlds, hopefully. 52 00:02:15,080 --> 00:02:16,960 They're kicking off with the starter... 53 00:02:22,480 --> 00:02:24,600 What does it mean, "chicken skin"? 54 00:02:24,640 --> 00:02:27,160 It means the outside of the chicken. 55 00:02:27,200 --> 00:02:29,240 I know what a chicken skin is, but, like... 56 00:02:29,280 --> 00:02:31,200 I'm pleased about that. 57 00:02:33,040 --> 00:02:36,240 Next into the professionals' den are dad and daughter duo 58 00:02:36,280 --> 00:02:38,440 Lorenzo and Jade of Wildmoor Oak. 59 00:02:40,360 --> 00:02:43,680 We're a classic country pub in the wilds of Worcestershire. 60 00:02:43,720 --> 00:02:46,480 We do Caribbean food as one of our main specialities, 61 00:02:46,520 --> 00:02:48,840 but we do maintain some British classics. 62 00:02:48,880 --> 00:02:50,680 Hello, answer, hello. 63 00:02:50,720 --> 00:02:52,760 You all right, Dad? 64 00:02:52,800 --> 00:02:54,640 Oh, you're on the phone again. Yeah, listen, 65 00:02:54,680 --> 00:02:56,040 I'm just getting lunch ready. 66 00:02:56,080 --> 00:02:58,200 He's a good chef, he's trained me well. 67 00:02:58,240 --> 00:03:00,600 Should I use the word "trained"? Um... 68 00:03:01,800 --> 00:03:05,840 Broken, I think, perhaps, like a horse. 69 00:03:05,880 --> 00:03:07,360 Sounds painful. 70 00:03:07,400 --> 00:03:10,480 You take those off, use your hand like that, 71 00:03:10,520 --> 00:03:12,560 everything that comes off is good, yeah? Yeah. 72 00:03:12,600 --> 00:03:15,440 Got that, Jade? At the Oyster Club, 73 00:03:15,480 --> 00:03:17,960 Jess is helping out Rosie in the kitchen today, 74 00:03:18,000 --> 00:03:22,520 and with the crab cooking, first job is de-stoning avocados. 75 00:03:22,560 --> 00:03:24,480 Watch those fingers, you. 76 00:03:24,520 --> 00:03:28,280 Fingers intact, Rosie blitzes the avo with chilli before adding 77 00:03:28,320 --> 00:03:30,680 food colouring?! Not green enough for you? 78 00:03:30,720 --> 00:03:34,920 Keep it nice and fresh looking. I'm learning all the tricks today. 79 00:03:34,960 --> 00:03:37,640 Her next trick is whisking it all together 80 00:03:37,680 --> 00:03:39,520 and popping it into a piping bag. 81 00:03:39,560 --> 00:03:41,320 Are you any good at tying balloons? 82 00:03:41,360 --> 00:03:44,520 No, I'm actually not, but I'll give it a go. 83 00:03:44,560 --> 00:03:47,360 There we go. Oh, no, that was a poor job. 84 00:03:47,400 --> 00:03:51,320 Look at all that, look at, it's so saggy now. 85 00:03:51,360 --> 00:03:53,200 Avocado, 86 00:03:53,240 --> 00:03:56,840 got to be seasoned right, otherwise I can't stand it. 87 00:03:56,880 --> 00:03:59,160 Meet our final professionals of the week, 88 00:03:59,200 --> 00:04:01,640 owners of high-end restaurant 8, 89 00:04:01,680 --> 00:04:04,200 head chef Andy and front of house Sam. 90 00:04:05,480 --> 00:04:09,480 So, I'd describe 8 as a countertop dining experience. 91 00:04:09,520 --> 00:04:12,200 There's no sort of bracket cuisine that we do, do you know, 92 00:04:12,240 --> 00:04:14,800 where people go modern British interpretations and all this. 93 00:04:14,840 --> 00:04:17,360 I just serve food that I think 94 00:04:17,400 --> 00:04:19,600 a lot of people can relate to. 95 00:04:19,640 --> 00:04:22,320 Yeah, I think that'd go really well with the cod, and then we just need 96 00:04:22,360 --> 00:04:24,360 to work out what we're going to serve with the beef. 97 00:04:24,400 --> 00:04:25,840 Definitely rioja with the beef. 98 00:04:25,880 --> 00:04:28,680 It's the only thing, really, that's going to hold up to it. 99 00:04:28,720 --> 00:04:30,440 And with a no-nonsense approach, 100 00:04:30,480 --> 00:04:33,920 they're not expecting much criticism this week. Oh, you missed a bit. 101 00:04:33,960 --> 00:04:36,640 I've never had anybody come in and say they don't like the food, ever. 102 00:04:36,680 --> 00:04:38,400 If we went through this whole experience 103 00:04:38,440 --> 00:04:42,080 and someone said I don't like the food, you know... 104 00:04:42,120 --> 00:04:43,960 We'll be surprised. 105 00:04:44,000 --> 00:04:45,720 Back with today's hosts... 106 00:04:45,760 --> 00:04:47,000 Steady on. 107 00:04:47,040 --> 00:04:49,640 ..and the crab's ready for cracking. 108 00:04:49,680 --> 00:04:52,240 The key for crab, keep your board tidy 109 00:04:52,280 --> 00:04:56,120 because we don't want bits of shell flying around everywhere. 110 00:04:56,160 --> 00:04:59,000 That's it. Nearly. 111 00:04:59,040 --> 00:05:00,600 Oy! 112 00:05:00,640 --> 00:05:01,760 SHE LAUGHS 113 00:05:01,800 --> 00:05:04,360 She just told you, Jess. That went everywhere. 114 00:05:04,400 --> 00:05:07,120 Hmm. I don't like crab. 115 00:05:07,160 --> 00:05:08,800 Do you not like crab? No. 116 00:05:08,840 --> 00:05:12,320 Oh, dear. Crab meat picked, they add chives, 117 00:05:12,360 --> 00:05:16,280 apples, mayo, ketchup and lime juice. 118 00:05:16,320 --> 00:05:20,320 It really kind of cuts through all that meatiness of the crab. 119 00:05:20,360 --> 00:05:23,000 It's mixed, then set aside for tonight. 120 00:05:25,200 --> 00:05:26,800 So it's onto the main... 121 00:05:33,720 --> 00:05:35,280 That's more fish, Jade. 122 00:05:35,320 --> 00:05:39,120 No! This isn't happening. This is not happening. 123 00:05:39,160 --> 00:05:40,800 I'm afraid it is. 124 00:05:40,840 --> 00:05:43,360 This is the turbot for our main course, 125 00:05:43,400 --> 00:05:45,120 so it is the king of the sea. 126 00:05:45,160 --> 00:05:48,120 It really is one of the best fish money can buy. 127 00:05:48,160 --> 00:05:53,400 Rosie begins with a decapitation, before the hard work really starts. 128 00:05:53,440 --> 00:05:55,080 That's it, go on, 129 00:05:55,120 --> 00:05:57,600 give it all your strength, all your strength. 130 00:05:57,640 --> 00:05:59,000 Go on, girl, give it some! 131 00:05:59,040 --> 00:06:01,080 Right, you're going to have to leave this one to 132 00:06:01,120 --> 00:06:03,080 the professionals, Jess, OK? 133 00:06:05,120 --> 00:06:07,800 Crikey! Now, that's how you do it. 134 00:06:07,840 --> 00:06:10,040 I love turbot, absolutely love it. 135 00:06:10,080 --> 00:06:13,120 I love it when it's cooked properly. I hate it when it's overcooked. 136 00:06:13,160 --> 00:06:16,480 On the bone, the turbot cooks really, really nicely. 137 00:06:16,520 --> 00:06:19,280 It gives it such soft flesh. 138 00:06:19,320 --> 00:06:21,760 It'll be cooked and garnished tonight, 139 00:06:21,800 --> 00:06:25,000 so the final dish to prep is dessert... 140 00:06:29,320 --> 00:06:32,560 I don't know what pear choux bun is. 141 00:06:32,600 --> 00:06:34,600 Do you? Yeah. 142 00:06:34,640 --> 00:06:37,000 Oh, God, you're really embarrassing me, keep showing me up. 143 00:06:37,040 --> 00:06:39,960 I went to college, I did go to college, I did go to college. 144 00:06:40,000 --> 00:06:41,720 Yeah, we believe you. 145 00:06:41,760 --> 00:06:43,960 Jess begins with yet more banging. 146 00:06:45,840 --> 00:06:48,160 I never realised how much you need anger to be a chef, 147 00:06:48,200 --> 00:06:50,480 how much banging you do. Hard work. 148 00:06:50,520 --> 00:06:52,800 Angry people, you are. 149 00:06:52,840 --> 00:06:55,960 I think you do more banging than I do, Jess. 150 00:06:56,000 --> 00:06:57,240 THEY LAUGH 151 00:06:57,280 --> 00:07:00,360 Yeah, let's just pipe out the choux bun mixture, shall we? 152 00:07:00,400 --> 00:07:03,600 You want to go nice and tall so it can really rise, 153 00:07:03,640 --> 00:07:05,440 so it doesn't look flat. Yeah. 154 00:07:05,480 --> 00:07:09,320 Keep it nice and pointed upright, Jess. Right. 155 00:07:09,360 --> 00:07:11,000 Lovely. 156 00:07:11,040 --> 00:07:12,640 Kind of upright. 157 00:07:12,680 --> 00:07:16,560 Yeah, perfect. We'll go, we'll go with that, Jess. 158 00:07:16,600 --> 00:07:20,240 They're topped with the craquelin and left to bake. 159 00:07:20,280 --> 00:07:22,200 That's one of the things that I know how 160 00:07:22,240 --> 00:07:24,200 to do really well, so I'll be the first to say 161 00:07:24,240 --> 00:07:25,680 if they haven't done it well. 162 00:07:25,720 --> 00:07:27,640 Noted. Uh-oh. 163 00:07:27,680 --> 00:07:30,520 I do have some extras, but I'm very tempted to give you that one. 164 00:07:30,560 --> 00:07:32,320 It's so funny. 165 00:07:32,360 --> 00:07:34,680 Chouxs out, the pears are left to poach 166 00:07:34,720 --> 00:07:37,280 and will be served with the pastries tonight. 167 00:07:37,320 --> 00:07:39,040 Everything's prepped and ready to go, 168 00:07:39,080 --> 00:07:40,600 so all you've got to do tonight, Jess, 169 00:07:40,640 --> 00:07:42,400 is follow my lead and we'll be onto a winner. 170 00:07:42,440 --> 00:07:43,720 Yes, Chef! 171 00:07:43,760 --> 00:07:48,040 Yes, Chef! Better get off to meet your guests. 172 00:07:48,080 --> 00:07:50,840 I mean, it all sounds lovely, to be honest. 173 00:07:50,880 --> 00:07:54,160 I mean, with Andy, I can tell instantly whether he likes something 174 00:07:54,200 --> 00:07:56,760 or whether he doesn't, just by looking at him. He doesn't have 175 00:07:56,800 --> 00:07:59,000 to say anything. Well? I mean, I like that. 176 00:07:59,040 --> 00:08:01,000 Oh, that's ruined it. 177 00:08:01,040 --> 00:08:04,760 First to arrive are Lorenzo and daughter Jade from Wildmoor Oak. 178 00:08:04,800 --> 00:08:07,680 Ooh, oysters. Makes sense. 179 00:08:07,720 --> 00:08:09,520 It does, doesn't it? 180 00:08:09,560 --> 00:08:12,240 Hi, welcome to the Oyster Club. 181 00:08:12,280 --> 00:08:15,080 There you go, glass of fizzy. Thank you, nice to meet you. 182 00:08:15,120 --> 00:08:16,880 Jess, nice to meet you. 183 00:08:16,920 --> 00:08:18,760 I'm Rosie. What's your name, sorry? Lorenzo. 184 00:08:18,800 --> 00:08:21,480 Beautiful place, lovely, love all the mirrors, lovely, looks... 185 00:08:21,520 --> 00:08:24,520 Oh, yeah, you like mirrors, don't you? I do. See myself. 186 00:08:24,560 --> 00:08:25,800 THEY LAUGH 187 00:08:25,840 --> 00:08:27,360 Oh, we were right, it was here. 188 00:08:27,400 --> 00:08:32,520 Yeah, you're at the right place. Next it's Andy and Sam from 8. 189 00:08:32,560 --> 00:08:35,840 Hiya. Hi, guys. I'm Andy, nice to meet you, OK? 190 00:08:35,880 --> 00:08:39,080 Sam, nice to meet you. Hi, Jess. Nice to meet you. 191 00:08:39,120 --> 00:08:41,400 Nice to meet you, Sam. Jess, nice to meet you. 192 00:08:41,440 --> 00:08:44,520 We'll get you something to nibble and get you a few oysters on the go. 193 00:08:44,560 --> 00:08:46,320 I'll get them opened. 194 00:08:46,360 --> 00:08:48,320 Bonus canape, anyone? 195 00:08:48,360 --> 00:08:50,280 Has anyone not tried an oyster? I haven't. 196 00:08:50,320 --> 00:08:52,160 Yeah, you're going to have to give it a go. 197 00:08:52,200 --> 00:08:55,080 No, no, I don't... Argh. 198 00:08:55,120 --> 00:08:57,520 You can do this. Go for it, yeah? Yeah, yeah. 199 00:08:57,560 --> 00:08:58,680 Oh, OK. 200 00:08:58,720 --> 00:09:00,880 Go on, Jade! You can do this. 201 00:09:02,560 --> 00:09:04,320 Ooh, that's not a good face. 202 00:09:04,360 --> 00:09:06,560 And swallow. 203 00:09:06,600 --> 00:09:10,920 That was really, that was... That, that... 204 00:09:10,960 --> 00:09:14,840 That was an experience. Don't worry, it's all out the way. 205 00:09:14,880 --> 00:09:17,040 It's a little smoked eel and mackerel, 206 00:09:17,080 --> 00:09:18,800 with a little bit of horseradish. 207 00:09:18,840 --> 00:09:20,800 Spoke too soon. 208 00:09:23,760 --> 00:09:25,680 Take a breath, Jade. 209 00:09:26,840 --> 00:09:28,240 SHE EXHALES 210 00:09:28,280 --> 00:09:30,320 Enjoying it? Bear with me. 211 00:09:30,360 --> 00:09:32,240 Not sure that's a yes. 212 00:09:32,280 --> 00:09:35,400 Coming up, aquatic aspirations... 213 00:09:35,440 --> 00:09:38,680 I don't know, I'd probably choose a shark or a killer whale. 214 00:09:38,720 --> 00:09:41,320 Yeah, not many things are going to eat you. 215 00:09:41,360 --> 00:09:42,920 Andy is a character. 216 00:09:42,960 --> 00:09:44,560 ..and snoopy superiors. 217 00:09:44,600 --> 00:09:46,920 We've got all the CCTV cameras. We'll get a phone call. 218 00:09:46,960 --> 00:09:48,240 Yeah, yeah. "Why's he leaning?" 219 00:09:48,280 --> 00:09:49,880 You know, I'll give you a minute or two. 220 00:09:49,920 --> 00:09:52,040 But like seven minutes later, are you still leaning? 221 00:09:52,080 --> 00:09:54,680 I'm not down for Big Brother eyes on people. 222 00:10:00,680 --> 00:10:03,760 It's the first night of our professionals competition 223 00:10:03,800 --> 00:10:05,320 in and around Birmingham... 224 00:10:05,360 --> 00:10:07,240 ALL: Cheers! 225 00:10:07,280 --> 00:10:10,360 ..where Rosie and Jess from the Oyster Club are hoping 226 00:10:10,400 --> 00:10:14,520 their seafood menu will make a splash in a bid for the cash. 227 00:10:14,560 --> 00:10:17,080 Right, let's do it. Ouch. 228 00:10:17,120 --> 00:10:19,200 Ooh, I felt that. Crab on! 229 00:10:19,240 --> 00:10:22,440 Jess, you spilt a bit on the side of the plate there. Oh, sorry. 230 00:10:22,480 --> 00:10:25,200 Do you want to win this or not? I want to win this, 231 00:10:25,240 --> 00:10:26,680 yeah, very much, Rosie. 232 00:10:26,720 --> 00:10:28,640 Once more with feeling, Jess. 233 00:10:28,680 --> 00:10:32,320 On go tiny bits of salmon, avocado and chicken skin. 234 00:10:32,360 --> 00:10:34,840 Right, I think we're good to go. Yeah, let's do the crab dab. 235 00:10:34,880 --> 00:10:36,560 Do you have to? 236 00:10:36,600 --> 00:10:38,080 Yes. 237 00:10:38,120 --> 00:10:40,400 There it is, dressed white crab 238 00:10:40,440 --> 00:10:42,440 with chicken skin, avocado 239 00:10:42,480 --> 00:10:44,240 and sourdough croutons. 240 00:10:44,280 --> 00:10:48,520 Here you go, dressed white crab. Thank you. Thank you very much. 241 00:10:48,560 --> 00:10:50,200 Thank you. 242 00:10:53,720 --> 00:10:57,000 How are you finding it, Jade? Lovely. It's really nice, yeah. 243 00:10:57,040 --> 00:10:59,080 Converted you? 244 00:10:59,120 --> 00:11:01,040 It's nice. THEY LAUGH 245 00:11:01,080 --> 00:11:03,840 I wouldn't say converted, but, no, it's nice. 246 00:11:03,880 --> 00:11:07,120 Good clean flavours. Yeah. Fresh. 247 00:11:07,160 --> 00:11:09,880 I'm not a fish fan, but do you know what, that starter, 248 00:11:09,920 --> 00:11:12,400 it was really, really nice. It was good. It was really nice. 249 00:11:12,440 --> 00:11:13,960 I really liked it. 250 00:11:14,000 --> 00:11:16,480 I know that Andy's enjoying it because he's nearly finished it. 251 00:11:16,520 --> 00:11:19,200 Not even speaking. You're quite quiet, aren't you? Makes a change. 252 00:11:19,240 --> 00:11:20,480 LAUGHTER 253 00:11:20,520 --> 00:11:22,360 I haven't got to the end yet. 254 00:11:22,400 --> 00:11:25,600 When I find a bit of shell in it, I'll go, what is that? 255 00:11:25,640 --> 00:11:28,320 My nails are all intact, you're all good. Game over. 256 00:11:28,360 --> 00:11:31,480 It was nice, it was nice. It didn't blow me away, it was nice. 257 00:11:31,520 --> 00:11:32,520 Nice. 258 00:11:32,560 --> 00:11:34,920 If I got served it in a restaurant, I'd go, yeah, it's nice. 259 00:11:34,960 --> 00:11:37,120 Yeah, I guessed that. Quite a large starter. 260 00:11:37,160 --> 00:11:40,000 Yeah, it was large. Nice though, yeah? 261 00:11:40,040 --> 00:11:42,800 Everyone seemed happy. Yeah, six clean plates. Yeah. 262 00:11:42,840 --> 00:11:44,520 What more can we ask for? Yeah. 263 00:11:44,560 --> 00:11:46,640 So, you guys are father and daughter, right, yeah? 264 00:11:46,680 --> 00:11:49,760 Yes, yes, yes. She's the father, I'm the daughter. 265 00:11:49,800 --> 00:11:52,080 How is it working with your dad? 266 00:11:52,120 --> 00:11:53,360 LAUGHTER 267 00:11:53,400 --> 00:11:56,840 Everybody, everybody asks that question. 268 00:11:56,880 --> 00:11:59,160 How is it working with your daughter? 269 00:11:59,200 --> 00:12:01,320 It's a journey, yeah. 270 00:12:01,360 --> 00:12:04,080 I think... Do you get on really well? 271 00:12:04,120 --> 00:12:06,640 I love her. THEY CHUCKLE 272 00:12:06,680 --> 00:12:07,960 Good save. 273 00:12:08,000 --> 00:12:11,520 I don't think I could work with my parents, to be honest. 274 00:12:11,560 --> 00:12:15,360 I grew up on a farm, so I did do a lot of jobs and stuff with them. 275 00:12:15,400 --> 00:12:18,560 You never got paid, though, did you? Not much. 276 00:12:18,600 --> 00:12:19,840 LAUGHS 277 00:12:19,880 --> 00:12:22,280 50p here and there. 278 00:12:22,320 --> 00:12:25,480 Trying to make a point? No, no, I'm just having a conversation. 279 00:12:25,520 --> 00:12:27,320 Right. Here we go. 280 00:12:27,360 --> 00:12:31,440 I haven't really spoken much, I thought I'd just speak to her. 281 00:12:31,480 --> 00:12:33,440 Oh, Lorenzo, definitely a character. 282 00:12:33,480 --> 00:12:36,960 Yeah, I think he livened the table up without shouting anybody down. 283 00:12:37,000 --> 00:12:39,200 Everyone's getting on really well at the moment, yeah. 284 00:12:39,240 --> 00:12:42,280 Yeah, it's a very chatty group. Yeah. Very chatty group. 285 00:12:42,320 --> 00:12:46,560 Better keep them fed, then. Rosie begins by searing the turbot. 286 00:12:46,600 --> 00:12:50,080 Bit of a WEIGHT on these fish, isn't there? Good one. Thank you. 287 00:12:50,120 --> 00:12:52,400 Very good. Once done, she adds... 288 00:12:52,440 --> 00:12:54,960 Lots of butter, lots of butter. 289 00:12:55,000 --> 00:12:56,640 You're not kidding. 290 00:12:56,680 --> 00:13:01,000 The buttery turbot's left to cook, so Jess attends to the sauce. 291 00:13:01,040 --> 00:13:03,960 So, make sure it doesn't get too hot. You don't want to split it. 292 00:13:04,000 --> 00:13:07,120 Make sure you keep your eye on it. All right. 293 00:13:07,160 --> 00:13:11,280 Sauce heated, in go cucumber, caviar and chives. 294 00:13:11,320 --> 00:13:15,360 Then it's onto the fish, along with a sprinkling of sea vegetables. 295 00:13:15,400 --> 00:13:17,480 Right, let's go. It's turbo time. 296 00:13:19,040 --> 00:13:21,960 And there it is - roasted turbot with butter sauce, 297 00:13:22,000 --> 00:13:24,280 smoked caviar and sea vegetables. 298 00:13:25,560 --> 00:13:28,520 There you go, your turbot. Thank you very much. 299 00:13:28,560 --> 00:13:30,200 Enjoy. Thank you. 300 00:13:33,240 --> 00:13:35,800 So, guys, how are you finding it? 301 00:13:35,840 --> 00:13:38,040 Lovely. Yeah? Yeah, really good. 302 00:13:38,080 --> 00:13:40,720 How are you finding it, Jade? The fish is cooked beautifully. 303 00:13:40,760 --> 00:13:43,040 It's really nice, yeah. It's really, really nice, yeah. 304 00:13:43,080 --> 00:13:44,800 Are we converting you to fish? 305 00:13:44,840 --> 00:13:47,400 Getting there, yeah.Getting there? THEY LAUGH 306 00:13:47,440 --> 00:13:49,680 Baby steps, Jade, baby steps. 307 00:13:49,720 --> 00:13:52,520 The only niggle I'd have is the sauce was split, 308 00:13:52,560 --> 00:13:55,640 and I think because they'd used seaweed in so many elements, 309 00:13:55,680 --> 00:13:59,000 it almost became a very samey, samey flavour. 310 00:13:59,040 --> 00:14:01,240 The sauce on the turbot, yeah, perfect I'd say, yeah? 311 00:14:01,280 --> 00:14:04,280 Yeah, we were happy. A little bit of smokiness, 312 00:14:04,320 --> 00:14:06,840 and some of the pickled cucumber really cutting through there. 313 00:14:06,880 --> 00:14:09,240 Yeah, it was really nice. Yeah, I was happy with it. 314 00:14:09,280 --> 00:14:11,400 It needed some seasoning, yeah. 315 00:14:11,440 --> 00:14:14,400 It was like it was laying down, 316 00:14:14,440 --> 00:14:17,280 and I wanted it to sit up, if that makes sense. 317 00:14:17,320 --> 00:14:19,000 Not really, no. 318 00:14:19,040 --> 00:14:20,840 Hello, I'm here. 319 00:14:20,880 --> 00:14:22,840 Oh, no, I do get it! 320 00:14:22,880 --> 00:14:26,440 With the lazy turbot put to bed, Sam talks tech. 321 00:14:26,480 --> 00:14:29,920 Our till system can be operated from anywhere in the world. 322 00:14:29,960 --> 00:14:32,800 Do you know what he actually said to me the other day, really excited? 323 00:14:32,840 --> 00:14:35,120 He went, I can access the till from home, 324 00:14:35,160 --> 00:14:37,760 and then his wife went, oh, lucky me. 325 00:14:37,800 --> 00:14:39,640 LAUGHTER 326 00:14:39,680 --> 00:14:42,880 Well, I just access the cameras and I thought that was bad. 327 00:14:42,920 --> 00:14:45,280 Yeah, yeah, we've got all the CCTV cameras. 328 00:14:45,320 --> 00:14:47,600 We'll get a phone call. "Why is he leaning?" 329 00:14:47,640 --> 00:14:50,120 I mean I'll give it, you know, a minute or two, 330 00:14:50,160 --> 00:14:54,000 but like seven minutes later, are you still leaning? "Yeah." 331 00:14:54,040 --> 00:14:57,200 I'd feel a little bit upset 332 00:14:57,240 --> 00:14:59,360 that someone felt the need to check on... Check on us. 333 00:14:59,400 --> 00:15:00,600 Check on me. Yeah. 334 00:15:00,640 --> 00:15:03,640 I'm not down for Big Brothers eyes on people. 335 00:15:03,680 --> 00:15:05,480 Got more important things to do than that. 336 00:15:05,520 --> 00:15:07,160 Yeah, like checking the tills. 337 00:15:07,200 --> 00:15:09,960 I hope we have done well with the starter and the main course, 338 00:15:10,000 --> 00:15:12,880 so now I think this dessert really is a winner. 339 00:15:12,920 --> 00:15:14,240 Crack on, then! 340 00:15:14,280 --> 00:15:17,720 Rosie pops her poached pears onto piped praline cream, 341 00:15:17,760 --> 00:15:20,080 whilst Jess takes care of the chocolate crumb. 342 00:15:20,120 --> 00:15:22,480 They look like a little fancy burger, don't they? 343 00:15:22,520 --> 00:15:24,400 If you really squint at it. 344 00:15:24,440 --> 00:15:26,480 On goes the ice cream quenelle. 345 00:15:26,520 --> 00:15:29,320 Perfect. Let's go. Let's go. Quickly, before it melts. 346 00:15:29,360 --> 00:15:30,880 You get that one. 347 00:15:30,920 --> 00:15:34,320 Et voila - a pear choux bun with bitter chocolate ice cream. 348 00:15:36,000 --> 00:15:38,360 Thank you. 349 00:15:38,400 --> 00:15:41,000 Right, enjoy. Thank you. 350 00:15:42,160 --> 00:15:45,400 I think it's good. You've got your bitter, your sweet, 351 00:15:45,440 --> 00:15:48,120 lots of different levels. It's well put together. 352 00:15:48,160 --> 00:15:50,400 I love a good choux bun, I've made thousands of them, 353 00:15:50,440 --> 00:15:51,800 and that is a good choux bun. 354 00:15:51,840 --> 00:15:53,680 And I would've been completely honest with you, 355 00:15:53,720 --> 00:15:55,720 because if it had been like a soggy one... 356 00:15:55,760 --> 00:15:58,120 Yeah, he would've had a moan about that. I'd have been the first 357 00:15:58,160 --> 00:16:00,000 to be like, oh, I'm not going for that. 358 00:16:00,040 --> 00:16:02,000 The chocolate ice cream was very, very bitter, 359 00:16:02,040 --> 00:16:04,160 so I'd rather have the dessert without the ice cream, 360 00:16:04,200 --> 00:16:06,560 but I can see where they were going with it. 361 00:16:06,600 --> 00:16:08,440 It was a good dessert. It wasn't a wow, dessert. 362 00:16:08,480 --> 00:16:11,000 It was a good dessert. Better than "nice" at least. 363 00:16:11,040 --> 00:16:13,400 A bit of fun after dessert, 364 00:16:13,440 --> 00:16:16,640 what sea creature would you be, and why? 365 00:16:16,680 --> 00:16:19,560 I think I'd be a starfish. Whitebait. Lay on the floor, 366 00:16:19,600 --> 00:16:23,200 look up at the ocean, and just see everyone pass by. 367 00:16:23,240 --> 00:16:26,960 I don't know, I'd probably choose something like a shark 368 00:16:27,000 --> 00:16:29,360 or a killer whale. THEY LAUGH 369 00:16:29,400 --> 00:16:31,960 Yeah, because you'd get to eat a lot of stuff, wouldn't you, 370 00:16:32,000 --> 00:16:34,440 and not many things are going to eat you. That is true, that's good. 371 00:16:34,480 --> 00:16:36,680 You don't want to be a lobster, do you? Lobsters taste good, 372 00:16:36,720 --> 00:16:38,600 so everyone's going to want to bite you. 373 00:16:38,640 --> 00:16:41,840 Andy is a character. He's, um, very relatable, 374 00:16:41,880 --> 00:16:46,560 but, yeah, he is a character. He reminds me of my dad a lot. 375 00:16:46,600 --> 00:16:49,720 I think as hosts we kind of struggled maybe to get 376 00:16:49,760 --> 00:16:51,560 a lot of words in with them. 377 00:16:51,600 --> 00:16:53,600 I was expecting maybe a few more questions about 378 00:16:53,640 --> 00:16:55,240 the restaurant and things like that. 379 00:16:55,280 --> 00:16:59,360 They seem to be the quieter pair out of the group, definitely. 380 00:16:59,400 --> 00:17:02,040 Let's see if their scores are anything to shout about. 381 00:17:02,080 --> 00:17:03,520 Marks out of 20, please. 382 00:17:03,560 --> 00:17:06,760 The starter was really good, the mains were OK. 383 00:17:06,800 --> 00:17:08,400 The hosts were quite quiet. 384 00:17:08,440 --> 00:17:11,240 I think we heard more from Sam and Andy tonight, 385 00:17:11,280 --> 00:17:13,360 so, I think that's why we're going to give them 386 00:17:13,400 --> 00:17:15,000 a 13. 387 00:17:15,040 --> 00:17:17,680 Enjoyed the food. Couple of minor tweaks, 388 00:17:17,720 --> 00:17:20,200 didn't blow us away, so we're going to give it... 389 00:17:20,240 --> 00:17:22,240 BOTH: ..14. 390 00:17:22,280 --> 00:17:27,360 So, the Oyster Club have managed to hook a solid score of 27 out of 40. 391 00:17:31,680 --> 00:17:34,160 It's day two of our professionals competition 392 00:17:34,200 --> 00:17:37,080 and the turn of Wildmoor Oak dad and daughter team 393 00:17:37,120 --> 00:17:39,560 Lorenzo and Jade. 394 00:17:39,600 --> 00:17:42,120 I don't think we're going to leave there not being full. 395 00:17:42,160 --> 00:17:44,160 I think it's going to be good portions, 396 00:17:44,200 --> 00:17:46,840 bold flavours, almost like comfort food. Homely. 397 00:17:46,880 --> 00:17:49,160 Yeah, I think we might get... Not too much spice. 398 00:17:49,200 --> 00:17:50,760 I think we might get a bit of spice. 399 00:17:50,800 --> 00:17:53,440 Yeah, it'll be spicy, I'm just not a spicy person. 400 00:17:53,480 --> 00:17:55,160 I will die. THEY LAUGH 401 00:17:55,200 --> 00:17:56,440 Let's hope not. 402 00:17:56,480 --> 00:17:58,840 We're going to tear it up. Are we going to tear it up, Jade? 403 00:17:58,880 --> 00:18:00,960 We're going to tear it up. Are we going to tear it up? 404 00:18:01,000 --> 00:18:03,280 Tear it up, tear it up... 405 00:18:03,320 --> 00:18:05,080 Tear it up! 406 00:18:05,120 --> 00:18:06,960 Too much energy for the morning. 407 00:18:07,000 --> 00:18:08,800 First to prep is the starter... 408 00:18:11,680 --> 00:18:13,800 Has to fall off the bone for rib, definitely. 409 00:18:13,840 --> 00:18:15,240 Yeah. I think, yeah, 410 00:18:15,280 --> 00:18:17,880 it's got to be messy, get your hands involved. 411 00:18:17,920 --> 00:18:22,600 Roast meat, that's definitely going to tick my box. 412 00:18:22,640 --> 00:18:25,280 First meat box to be ticked are the ribs, 413 00:18:25,320 --> 00:18:28,040 which have been marinating for 24 hours. 414 00:18:28,080 --> 00:18:30,720 Everyone's proper, like, surprised by the size of it. 415 00:18:30,760 --> 00:18:32,480 Yeah, I get that a lot, um, 416 00:18:32,520 --> 00:18:34,120 with the ribs. 417 00:18:34,160 --> 00:18:37,000 With the ribs, Jade! Gosh! 418 00:18:37,040 --> 00:18:38,240 Jade! 419 00:18:38,280 --> 00:18:40,800 Lorenzo carefully adds water and covers. 420 00:18:43,000 --> 00:18:45,640 Just like to take this and hold it over your head, just to make sure 421 00:18:45,680 --> 00:18:47,880 it's watertight. Ooh - I wouldn't. 422 00:18:47,920 --> 00:18:49,960 No? Not today? No, OK. 423 00:18:50,000 --> 00:18:54,160 They're left to cook, low and slow, while they tackle the chicken. 424 00:18:54,200 --> 00:18:57,680 We use what I'd like to say is the best part of the wing. 425 00:18:57,720 --> 00:19:01,120 This bit here, if it was a human, but it's not. 426 00:19:01,160 --> 00:19:04,560 I'm glad to hear that. The wings are twice fried. 427 00:19:04,600 --> 00:19:06,120 I think they'll be a sticky wing. 428 00:19:06,160 --> 00:19:09,000 Do you think they'll be a sticky wing? Yeah, definitely. 429 00:19:09,040 --> 00:19:10,560 I'm feeling it. 430 00:19:10,600 --> 00:19:13,000 Later on, just before service, they'll get flashed again 431 00:19:13,040 --> 00:19:15,000 through the fryer, and then I'll finish them off 432 00:19:15,040 --> 00:19:18,040 with my sauce. You'll see the sauce. It's good. 433 00:19:18,080 --> 00:19:19,600 Ooh, I can't wait. 434 00:19:19,640 --> 00:19:21,080 Next is the main... 435 00:19:24,920 --> 00:19:27,120 I feel like it's going to be different to any jerk chicken 436 00:19:27,160 --> 00:19:29,080 I've had before. It's going to be very authentic. 437 00:19:29,120 --> 00:19:30,480 Yeah, probably, yeah. 438 00:19:30,520 --> 00:19:32,760 I usually have my kebab in a wrap from the kebab shop 439 00:19:32,800 --> 00:19:34,360 and a bit of salad and stuff. 440 00:19:34,400 --> 00:19:36,160 It'll be interesting to see how it comes. 441 00:19:36,200 --> 00:19:37,960 I went to Jamaica 442 00:19:38,000 --> 00:19:41,720 to hone my skills as regards to how I jerk. 443 00:19:43,440 --> 00:19:46,280 They start with, er, leaves. 444 00:19:46,320 --> 00:19:49,120 So, when I use the drum outside, 445 00:19:49,160 --> 00:19:50,840 I'm going to put this inside the drum, 446 00:19:50,880 --> 00:19:53,000 and this has all come directly from Jamaica. 447 00:19:53,040 --> 00:19:54,880 Yeah, I've had it flown over. 448 00:19:54,920 --> 00:19:58,320 The well-travelled foliage is bathed in Jamaican ale. 449 00:20:00,040 --> 00:20:03,080 Is it making you all tingly? It is making me feel tingly. 450 00:20:03,120 --> 00:20:05,640 Hopefully that's a good thing. 451 00:20:05,680 --> 00:20:09,480 After a good soak, they're popped into the hot barbecue drum, 452 00:20:09,520 --> 00:20:13,080 followed by the chicken. What's in your marinade? 453 00:20:13,120 --> 00:20:16,000 Scotch bonnet, spring onion, 454 00:20:16,040 --> 00:20:18,720 and that's all I'm prepared to share with you right now, yeah? 455 00:20:18,760 --> 00:20:20,920 HE CHUCKLES 456 00:20:20,960 --> 00:20:22,600 Spoilsport. 457 00:20:22,640 --> 00:20:25,360 It's left to grill and will be finished off tonight. 458 00:20:25,400 --> 00:20:26,720 Onto dessert... 459 00:20:31,320 --> 00:20:34,920 Could be interesting. Yeah. Rum, Caribbean. 460 00:20:34,960 --> 00:20:37,720 Oh, yeah, of course. We're going on the Caribbean theme maybe. 461 00:20:37,760 --> 00:20:41,720 Well, I love rum and raisin, and I love cheesecake, so... 462 00:20:41,760 --> 00:20:44,320 Dessert box ticked. Yeah. 463 00:20:44,360 --> 00:20:46,520 First job, biscuits. 464 00:20:46,560 --> 00:20:48,400 Going to follow my lead on this? I will indeed. 465 00:20:48,440 --> 00:20:50,880 Always a pleasure, never a chore. You want to blend those for me, 466 00:20:50,920 --> 00:20:52,640 please? I'm here for you. Sorry? 467 00:20:52,680 --> 00:20:54,960 You want me to blend the biscuits? That'd be great. OK. 468 00:20:55,000 --> 00:20:57,360 Switch it on at the wall, yeah? Switch it on at the wall, Chef, 469 00:20:57,400 --> 00:20:58,760 OK, no problem. Thank you. 470 00:21:00,360 --> 00:21:01,760 Biscuits blended... 471 00:21:01,800 --> 00:21:03,080 Ooh, look at that. 472 00:21:03,120 --> 00:21:06,440 ..in goes melted butter and the base is patted down, 473 00:21:06,480 --> 00:21:10,080 as Jade knocks up a sugary, cheesy, whippy cream. 474 00:21:10,120 --> 00:21:12,000 Quick taste test. 475 00:21:12,040 --> 00:21:14,280 Yeah, I said quick, Lorenzo. 476 00:21:14,320 --> 00:21:17,160 Come on! It's not mouth wash. 477 00:21:17,200 --> 00:21:19,040 Go, keep going. Thanks for that. 478 00:21:19,080 --> 00:21:21,200 In go rum-soaked raisins. 479 00:21:21,240 --> 00:21:23,400 That liquor looks good. 480 00:21:23,440 --> 00:21:26,040 And it's all added to the moulds, 481 00:21:26,080 --> 00:21:28,840 left to set, and will be dished up tonight, 482 00:21:28,880 --> 00:21:30,320 so that's it. 483 00:21:31,640 --> 00:21:34,760 Yeah, I mean, it's chalk and cheese from last night's menu, isn't it? 484 00:21:34,800 --> 00:21:36,720 It's chalk and cheese. 485 00:21:39,360 --> 00:21:43,320 First in to the sunshine of Bromsgrove are Rosie and Jess. 486 00:21:43,360 --> 00:21:45,840 Come on! 487 00:21:45,880 --> 00:21:48,400 Nice arm twirls. 488 00:21:48,440 --> 00:21:52,360 Hey. Hi, guys, you all right, you OK? 489 00:21:52,400 --> 00:21:54,320 Good to see you. How you doing? 490 00:21:54,360 --> 00:21:58,240 Caribbean rum punch for you there. Here we go. Cheers, guys! 491 00:21:58,280 --> 00:22:00,680 To life and love. 492 00:22:00,720 --> 00:22:03,280 Very flamboyant cheers. Wasn't it? 493 00:22:03,320 --> 00:22:06,440 Full movement. THEY LAUGH 494 00:22:06,480 --> 00:22:09,160 Something our next guests seem to be lacking. 495 00:22:09,200 --> 00:22:10,560 It's Andy and Sam. 496 00:22:10,600 --> 00:22:12,320 Not even a little dance? 497 00:22:12,360 --> 00:22:15,320 Come on, we're paying him by the hour. Hey, guys, you all right? 498 00:22:15,360 --> 00:22:18,000 Hi, guys, you all right? Good to see you again. You too. 499 00:22:18,040 --> 00:22:20,040 Good to see you. You all right? 500 00:22:20,080 --> 00:22:21,360 You good, yeah? 501 00:22:21,400 --> 00:22:24,000 Welcome to I Island, 502 00:22:24,040 --> 00:22:25,920 not Bromsgrove. 503 00:22:25,960 --> 00:22:27,400 ALL: Cheers. 504 00:22:29,120 --> 00:22:31,720 Coming up, tear jerking... 505 00:22:31,760 --> 00:22:34,280 I'll be honest, this is the first time I've ever tried jerk chicken. 506 00:22:34,320 --> 00:22:36,080 Never tried it before in my life. Oh! 507 00:22:36,120 --> 00:22:38,920 It's an honour, bordering on emotional. 508 00:22:38,960 --> 00:22:40,400 ..and lanky limbo. 509 00:22:43,160 --> 00:22:46,040 I'm built for destruction, not for flexibility. 510 00:22:51,520 --> 00:22:54,240 It's night two of our pros competition 511 00:22:54,280 --> 00:22:56,720 in and around Birmingham... Cheers, everybody. Cheers. 512 00:22:56,760 --> 00:23:00,000 ..where Lorenzo and Jade of Wildmoor Oak are hoping their 513 00:23:00,040 --> 00:23:04,400 Caribbean pub food will see them calypso off with the cash. 514 00:23:04,440 --> 00:23:07,920 In the kitchen, it's time for the hosts to get going with the starter. 515 00:23:07,960 --> 00:23:10,080 I don't know if we should take them some tissues out. 516 00:23:10,120 --> 00:23:13,080 Some people get tearful when they're eating the food. 517 00:23:13,120 --> 00:23:17,200 They get a little bit emotional, not like sad but happy. 518 00:23:17,240 --> 00:23:18,640 Right... 519 00:23:18,680 --> 00:23:21,040 The chicken wings are coated in butter, 520 00:23:21,080 --> 00:23:23,040 as the ribs come out the oven. 521 00:23:23,080 --> 00:23:24,720 Gorgeous! 522 00:23:24,760 --> 00:23:26,800 Lovely flavours, all the colours, 523 00:23:26,840 --> 00:23:29,960 it looks really, really amazing, doesn't it? 524 00:23:30,000 --> 00:23:32,520 Just three courses to go, Jade. 525 00:23:32,560 --> 00:23:34,960 They do look really good, to be honest. 526 00:23:35,000 --> 00:23:37,200 Service, please! 527 00:23:37,240 --> 00:23:40,320 And there it is - wings and ribs combo. 528 00:23:42,520 --> 00:23:44,400 Thank you. Thank you. 529 00:23:44,440 --> 00:23:45,960 Oh, wow. 530 00:23:46,000 --> 00:23:47,800 It looks delicious. Thank you. 531 00:23:49,520 --> 00:23:53,200 There's no nice ways to eat this, is there? No. 532 00:23:53,240 --> 00:23:55,960 This is back to the beginning, you know, back to basics. 533 00:23:56,000 --> 00:23:58,640 Yeah. I take it no-one leaves here hungry, no? 534 00:23:58,680 --> 00:24:02,960 No. I'd be mortified if somebody left my restaurant 535 00:24:03,000 --> 00:24:04,480 and still was hungry. 536 00:24:04,520 --> 00:24:07,680 It's meant to whet your appetite for the main course, 537 00:24:07,720 --> 00:24:09,880 not destroy your ability to eat the main course. 538 00:24:09,920 --> 00:24:12,360 The flavour of those ribs are really delicious. 539 00:24:12,400 --> 00:24:14,760 I don't think I needed any of the sweet corn or the salad. 540 00:24:14,800 --> 00:24:18,320 Them ribs, for me, I'd just come back here again for them ribs. 541 00:24:18,360 --> 00:24:20,200 I think the ribs went down really well. 542 00:24:20,240 --> 00:24:22,400 I think everyone was really impressed with the flavours, 543 00:24:22,440 --> 00:24:24,040 and they slid off the bone. 544 00:24:24,080 --> 00:24:28,280 With the sizeable starter downed, Lorenzo talks heritage. 545 00:24:28,320 --> 00:24:30,800 Yeah, so, the pub is very old, so it's got a lot of history. 546 00:24:30,840 --> 00:24:33,360 The pub is haunted. We've had, like, experiences, 547 00:24:33,400 --> 00:24:35,520 haven't we all, as staff? Yeah, I mean, sometimes 548 00:24:35,560 --> 00:24:38,000 you know when you're after work and you're sat there having 549 00:24:38,040 --> 00:24:41,000 a few drinks at the bar, and then the kitchen door goes... 550 00:24:41,040 --> 00:24:42,880 WHISTLES Flirty ghost. 551 00:24:42,920 --> 00:24:45,760 Like, who's in the kitchen? No-one. Oh, the window's open. 552 00:24:45,800 --> 00:24:47,520 No. Is the extraction on? 553 00:24:47,560 --> 00:24:50,280 No. So why has the door just opened like that? 554 00:24:50,320 --> 00:24:53,120 Every member of staff has had some sort of weird story 555 00:24:53,160 --> 00:24:56,360 to tell or some sort of weird experience here, so... 556 00:24:56,400 --> 00:24:58,920 You can stay the night if you like and we'll see what happens. 557 00:24:58,960 --> 00:25:00,280 I'm all right, thanks. 558 00:25:00,320 --> 00:25:03,200 I think their taste buds have been opened up now, 559 00:25:03,240 --> 00:25:07,000 and I think they're ready to receive the main event, yeah? 560 00:25:07,040 --> 00:25:09,960 Yeah, go on, then, and the chicken's out the oven. 561 00:25:10,000 --> 00:25:11,920 Careful! 562 00:25:11,960 --> 00:25:14,560 This has been endorsed by the Hairy Bikers, my friend. Ooh! 563 00:25:14,600 --> 00:25:17,400 It's the best jerk chicken in the country, mm. 564 00:25:17,440 --> 00:25:19,680 And I've been trained in Jamaica. 565 00:25:21,320 --> 00:25:23,040 Very impressive. 566 00:25:23,080 --> 00:25:26,160 OK, good. I think this is a goer. Service, please. 567 00:25:26,200 --> 00:25:29,000 Well, there it is, the best jerk chicken in the country - 568 00:25:29,040 --> 00:25:31,000 in a kebab. 569 00:25:31,040 --> 00:25:32,840 Thank you very much. 570 00:25:32,880 --> 00:25:34,360 Wow. 571 00:25:38,040 --> 00:25:39,960 Cor, stuff it in there! 572 00:25:40,000 --> 00:25:41,920 It's not as spicy as I thought it'd be. Mm. 573 00:25:41,960 --> 00:25:44,600 Yeah, I'm pleasantly surprised. Like, I'm not really a spicy person. 574 00:25:44,640 --> 00:25:47,800 Yeah? I'll be honest, it's the first time I've ever tried jerk chicken. 575 00:25:47,840 --> 00:25:51,480 Oh, brilliant. Oh, really? Never tried it before in my life. Ah! 576 00:25:51,520 --> 00:25:54,960 It's an honour, and it's bordering on emotional. 577 00:25:55,000 --> 00:25:59,320 I feel great that I had the opportunity to do that for him, 578 00:25:59,360 --> 00:26:02,320 because that's a gift. It's just a kebab, Lorenzo. 579 00:26:02,360 --> 00:26:05,520 I'm a kebab connoisseur. I think it's probably the best chicken kebab 580 00:26:05,560 --> 00:26:08,040 I've had in a long time. Thank you. 581 00:26:08,080 --> 00:26:11,240 That is the star of the show, the chicken, the spices on there. 582 00:26:11,280 --> 00:26:13,520 You can't beat my dad's chicken. 583 00:26:14,640 --> 00:26:15,960 That's it. 584 00:26:16,000 --> 00:26:17,520 You got that, everyone? 585 00:26:17,560 --> 00:26:19,880 When I was in Jamaica, they'd serve little pots 586 00:26:19,920 --> 00:26:22,800 of blended Scotch bonnet, which we serve here, 587 00:26:22,840 --> 00:26:24,960 and if you fancy trying it, I'll bring a little tub out 588 00:26:25,000 --> 00:26:27,160 just so you can try what it's like. 589 00:26:27,200 --> 00:26:29,280 I don't think they've got a choice. 590 00:26:29,320 --> 00:26:32,440 Hello. What could possibly go wrong? 591 00:26:32,480 --> 00:26:34,480 Are you all right?! Go on, go on. 592 00:26:34,520 --> 00:26:36,080 Oh, that's a brave amount! 593 00:26:36,120 --> 00:26:37,440 Oh, good luck. 594 00:26:39,240 --> 00:26:41,560 You swallowed it whole, your throat. 595 00:26:41,600 --> 00:26:42,800 LAUGHTER 596 00:26:42,840 --> 00:26:44,000 Say something, Sam. 597 00:26:44,040 --> 00:26:45,320 Nose burns? 598 00:26:45,360 --> 00:26:48,080 Ooh, that's coming after. Is it? 599 00:26:48,120 --> 00:26:51,360 It's not the instant kick, it's the after kick on it. 600 00:26:51,400 --> 00:26:54,200 I'm one of them people, I know, you know, when to have 601 00:26:54,240 --> 00:26:57,480 a little bit, and when not to be a plonker. What you trying to say? 602 00:26:57,520 --> 00:27:00,400 Well, it's time to heat things up even more now. 603 00:27:00,440 --> 00:27:02,080 Limbo competition, anyone? 604 00:27:02,120 --> 00:27:04,160 LORENZO LAUGHS 605 00:27:04,200 --> 00:27:06,680 OK. So, the rules are your head is the last thing 606 00:27:06,720 --> 00:27:07,960 that should go under the bar. 607 00:27:08,000 --> 00:27:09,680 Show them how it's done then, Jade. 608 00:27:09,720 --> 00:27:11,160 Oh, that was quick. 609 00:27:11,200 --> 00:27:12,880 Simple as that, yeah? 610 00:27:12,920 --> 00:27:16,200 And that's not how it's done. 611 00:27:16,240 --> 00:27:17,680 Yay! 612 00:27:21,880 --> 00:27:24,440 I feel like it really brought everyone out of their shell. 613 00:27:24,480 --> 00:27:26,560 Everyone seemed really happy and confident, 614 00:27:26,600 --> 00:27:28,040 everyone was shouting loud. 615 00:27:28,080 --> 00:27:29,760 No chance. 616 00:27:29,800 --> 00:27:32,160 I'm not exactly the smallest in the world. 617 00:27:32,200 --> 00:27:33,680 LAUGHTER 618 00:27:33,720 --> 00:27:36,360 I'm built for destruction, not for flexibility. 619 00:27:36,400 --> 00:27:37,600 Go on! 620 00:27:37,640 --> 00:27:39,200 OK, OK, OK, OK. 621 00:27:39,240 --> 00:27:40,720 Go on, son, you've got this. 622 00:27:46,600 --> 00:27:48,280 Well done, Jess. Thank you. 623 00:27:48,320 --> 00:27:50,480 This will be hung up proudly in the restaurant. 624 00:27:50,520 --> 00:27:54,240 It's the only medal she's going to win this week. There is that. 625 00:27:54,280 --> 00:27:55,680 Meee-ow! 626 00:27:55,720 --> 00:27:57,240 Fair play. 627 00:27:57,280 --> 00:27:58,920 Oh! 628 00:27:58,960 --> 00:28:00,680 Just one course left. 629 00:28:00,720 --> 00:28:02,560 I have a great feeling about this. 630 00:28:02,600 --> 00:28:05,240 Liking that confidence. 631 00:28:05,280 --> 00:28:06,680 SHE GASPS 632 00:28:06,720 --> 00:28:08,320 Jesus! 633 00:28:08,360 --> 00:28:11,480 Oh, that was short-lived. One final flourish. 634 00:28:11,520 --> 00:28:13,520 OK, toodle-pip, we're off to do desserts, yeah? 635 00:28:13,560 --> 00:28:16,120 So we're going to eat and, you know, we're going to have the sweet. 636 00:28:16,160 --> 00:28:17,400 Toodle-pip indeed! 637 00:28:17,440 --> 00:28:20,680 There it is - rum and raisin cheesecake. 638 00:28:20,720 --> 00:28:22,560 There you go. Thank you. 639 00:28:23,840 --> 00:28:26,160 All compliments to Jade, because this is her baby. 640 00:28:26,200 --> 00:28:29,040 You could've waited to see if they liked it before you said that. 641 00:28:29,080 --> 00:28:30,320 LAUGHTER 642 00:28:33,440 --> 00:28:36,080 Flavour, really, really tasty. 643 00:28:36,120 --> 00:28:38,440 For me, 644 00:28:38,480 --> 00:28:41,000 it could probably set a little bit. Yeah. 645 00:28:41,040 --> 00:28:43,320 More, like, cheesecakey. Yeah. 646 00:28:43,360 --> 00:28:46,120 A lot of rum in it, I'd say. It's a lot of rum-rum, 647 00:28:46,160 --> 00:28:48,840 and then a bit of raisin almost, yeah. Nice, though. 648 00:28:48,880 --> 00:28:52,040 I don't think you need any of the sort of extras like 649 00:28:52,080 --> 00:28:53,440 the rice paper. 650 00:28:53,480 --> 00:28:55,480 I don't even think you need raspberry with it. 651 00:28:55,520 --> 00:28:57,840 But it's really tasty, really tasty. 652 00:28:57,880 --> 00:29:01,080 The texture needed to set a little bit longer, 653 00:29:01,120 --> 00:29:03,160 but other than that, I'm happy. 654 00:29:03,200 --> 00:29:06,360 So, have you served anyone else famous other than the Hairy Bikers? 655 00:29:06,400 --> 00:29:08,960 Chef Marco. Oh, legend! 656 00:29:09,000 --> 00:29:11,280 Daley Thompson, Kris Akabusi. 657 00:29:11,320 --> 00:29:13,720 What do I always say when you say someone's come in? 658 00:29:13,760 --> 00:29:17,440 I don't give a... Yeah. I genuinely don't care. 659 00:29:17,480 --> 00:29:20,680 Pictures of, what's her name, Rusty Lee... 660 00:29:20,720 --> 00:29:22,680 Yeah, Andy doesn't care, Lorenzo. 661 00:29:22,720 --> 00:29:24,960 ..Astro from UB40. 662 00:29:25,000 --> 00:29:26,840 He's still not caring. 663 00:29:26,880 --> 00:29:29,760 The night went really well, no two ways about it. 664 00:29:29,800 --> 00:29:33,080 So far, I will say I think it was the best night. 665 00:29:33,120 --> 00:29:36,120 Let's see what your guests made of it, then. 666 00:29:36,160 --> 00:29:38,400 Lorenzo and Jade were great hosts tonight. 667 00:29:38,440 --> 00:29:41,480 We had a great time. It was a lot of fun. 668 00:29:41,520 --> 00:29:43,440 There was just a little bit too much food, 669 00:29:43,480 --> 00:29:45,440 and it just lacked a little bit of finesse. 670 00:29:45,480 --> 00:29:48,400 So, for that reason, we're scoring them a 13. 671 00:29:48,440 --> 00:29:51,120 The food for me tonight wasn't as refined as last night. 672 00:29:51,160 --> 00:29:53,280 Overall experience, though, 673 00:29:53,320 --> 00:29:56,120 amazing, couldn't fault it. So score-wise... 674 00:29:56,160 --> 00:29:58,560 We're scoring it 14. 675 00:29:58,600 --> 00:30:02,280 So, Wildmoor Oak join the Oyster Club at the top 676 00:30:02,320 --> 00:30:04,040 with a score of 27. 677 00:30:09,960 --> 00:30:12,200 It's the final day of our competition, 678 00:30:12,240 --> 00:30:15,480 and the turn of head chef Andy and co-owner Sam to wow 679 00:30:15,520 --> 00:30:18,560 the guests at their restaurant, 8. 680 00:30:18,600 --> 00:30:22,400 Well, as far as I'm concerned, when it comes to food, 681 00:30:22,440 --> 00:30:25,480 I don't think anybody's really competition at the minute for us. 682 00:30:25,520 --> 00:30:27,360 The lads have talked a good game this week, 683 00:30:27,400 --> 00:30:29,080 so I'm expecting big things tonight. 684 00:30:29,120 --> 00:30:31,600 Andy was talking about, you know, just having one element on 685 00:30:31,640 --> 00:30:33,960 the plate that was really good. I'm just hoping, you know, 686 00:30:34,000 --> 00:30:36,680 we're going to have enough food tonight to sort of fill us up, 687 00:30:36,720 --> 00:30:39,360 like... Yeah, won't need a burger afterwards. 688 00:30:39,400 --> 00:30:41,400 So tonight, it's a creative dining experience. 689 00:30:41,440 --> 00:30:43,240 I think it's something that none of the guests 690 00:30:43,280 --> 00:30:45,600 is going to have seen before. Usually we're doing 12 courses, 691 00:30:45,640 --> 00:30:47,080 today we're only doing three. 692 00:30:47,120 --> 00:30:50,320 Let's not get any ideas about changing it to three. 693 00:30:50,360 --> 00:30:53,400 First on the heavily-reduced three-course tasting menu 694 00:30:53,440 --> 00:30:54,960 is the starter... 695 00:30:58,240 --> 00:31:01,480 I was not expecting that. Like from the chip shop. 696 00:31:01,520 --> 00:31:04,440 Andy begins by salting cod. 697 00:31:04,480 --> 00:31:06,760 And the lemon is just going to penetrate the fish a bit, 698 00:31:06,800 --> 00:31:10,320 so you get a little bit of that nice lemony, floral flavour. 699 00:31:10,360 --> 00:31:16,200 Lemon on, after half an hour, it's all washed off. Oh. 700 00:31:16,240 --> 00:31:18,680 OK, Sam, can you grab us a board and some clingfilm, mate? 701 00:31:18,720 --> 00:31:20,920 Yeah, give him something to do. 702 00:31:20,960 --> 00:31:23,000 Andy makes a cod sausage 703 00:31:23,040 --> 00:31:25,400 and it's left for tonight, so he cracks on with 704 00:31:25,440 --> 00:31:31,160 the curry sauce, chopping and sauteing celery and garlic. 705 00:31:31,200 --> 00:31:33,800 Do not get it twisted, yeah? 706 00:31:33,840 --> 00:31:37,240 There's more to that story than meets the eye. 707 00:31:37,280 --> 00:31:40,640 You're on the money, as in goes champers. 708 00:31:40,680 --> 00:31:43,200 I use it instead of usually traditionally wine, 709 00:31:43,240 --> 00:31:45,600 if making a fish white wine sauce or anything like that. 710 00:31:45,640 --> 00:31:49,960 Finally, he adds curry leaves, home-made madras paste, 711 00:31:50,000 --> 00:31:52,480 stock and cream. 712 00:31:52,520 --> 00:31:54,520 How's it tasting, then? 713 00:31:54,560 --> 00:31:55,880 Yeah, delicious. 714 00:31:55,920 --> 00:31:58,520 I expected nothing less. Onto the main... 715 00:32:01,040 --> 00:32:02,640 Ker-ching! 716 00:32:02,680 --> 00:32:04,760 Waygu beef, wow. Got to be cooked right. 717 00:32:04,800 --> 00:32:07,400 He is pulling out all the stops with that, isn't he? Yeah. 718 00:32:08,960 --> 00:32:10,640 It's go big or go home, yeah? 719 00:32:10,680 --> 00:32:12,440 It's not like a beef texture, is it? 720 00:32:12,480 --> 00:32:15,040 It dissolves, it's almost like putting an ice cube in your mouth 721 00:32:15,080 --> 00:32:17,360 and thinking, where's it going? Worth the money, then. 722 00:32:17,400 --> 00:32:21,440 Luxurious and expensive, it's Wagyu beef, oyster and truffle. 723 00:32:21,480 --> 00:32:26,640 Which lends itself to, it's going to be a little bit of it. 724 00:32:26,680 --> 00:32:30,080 So they're going to get, I don't know, probably four or five slices 725 00:32:30,120 --> 00:32:31,800 out of each one. Oh. 726 00:32:31,840 --> 00:32:34,760 Don't need any more than that. It's going to be too rich, you know, 727 00:32:34,800 --> 00:32:37,400 and if somebody does ask for more... 728 00:32:37,440 --> 00:32:39,160 They'll have to pay twice. Yeah. 729 00:32:39,200 --> 00:32:40,760 Ever the businessman. 730 00:32:40,800 --> 00:32:43,520 The perfectly-portioned slabs will be cooked tonight, 731 00:32:43,560 --> 00:32:47,760 so Andy uses yet more expensive meat to make a very expensive gravy. 732 00:32:50,080 --> 00:32:52,200 I've got some pink peppercorns, 733 00:32:52,240 --> 00:32:53,760 little bit of thyme, bay leaves, 734 00:32:53,800 --> 00:32:55,880 bonito flakes, little bit of garlic. 735 00:32:55,920 --> 00:32:58,040 A quick fry before it's deglazed. 736 00:32:58,080 --> 00:32:59,920 You got some red wine, mate? Yeah. 737 00:32:59,960 --> 00:33:03,320 Well done, Sam. In goes truffle honey, naturally, 738 00:33:03,360 --> 00:33:05,560 and a generous helping of stock. 739 00:33:06,720 --> 00:33:08,800 Leave that to reduce now, that's it. 740 00:33:10,080 --> 00:33:12,280 So, last to prep is dessert... 741 00:33:14,800 --> 00:33:16,840 I wouldn't be surprised if there was, 742 00:33:16,880 --> 00:33:18,520 everybody had little volcanoes, 743 00:33:18,560 --> 00:33:21,200 individual volcanoes with blood orange shooting out 744 00:33:21,240 --> 00:33:23,040 the top as the lava, 745 00:33:23,080 --> 00:33:26,240 and the chocolate is the base of the volcano. I don't know. 746 00:33:26,280 --> 00:33:28,200 Not long left, Jade. 747 00:33:29,320 --> 00:33:32,360 Andy pours runny chocolate into a fancy-looking gadget. 748 00:33:32,400 --> 00:33:34,800 Pop that in the fridge now, and then tonight we'll charge it up 749 00:33:34,840 --> 00:33:36,760 with two N2O chargers, 750 00:33:36,800 --> 00:33:39,160 and that's going to turn it into an aerated mousse. 751 00:33:39,200 --> 00:33:41,760 Nice. What else you got, then? 752 00:33:41,800 --> 00:33:46,200 I've got this delicious milk sponge here, 753 00:33:46,240 --> 00:33:48,680 and then in this little piping bag 754 00:33:48,720 --> 00:33:52,120 I've got a blood orange gel, 755 00:33:52,160 --> 00:33:53,600 blood orange sorbet, 756 00:33:53,640 --> 00:33:55,680 and then over here we've got some little bits 757 00:33:55,720 --> 00:33:57,640 of dehydrated blood orange. 758 00:33:57,680 --> 00:33:58,960 Well, as it's all prepared, 759 00:33:59,000 --> 00:34:01,280 you might as well go and put your feet up, lads. 760 00:34:03,440 --> 00:34:07,640 I think if we said we didn't like it, he'd say we were wrong. 761 00:34:07,680 --> 00:34:09,480 Yeah, which is caring. 762 00:34:09,520 --> 00:34:11,360 No, it's not. 763 00:34:11,400 --> 00:34:13,640 First in, it's Rosie and Jess. 764 00:34:15,760 --> 00:34:18,560 Hello. Nice to see you. How you doing? You all right? 765 00:34:18,600 --> 00:34:20,320 Good to see you. 766 00:34:20,360 --> 00:34:23,480 Good to see you. Good to see you. Excellent, just come through. 767 00:34:25,040 --> 00:34:27,880 Where's Andy? He's in the kitchen just finishing off the last bits. 768 00:34:27,920 --> 00:34:29,240 He should be through in a second. 769 00:34:29,280 --> 00:34:32,000 In the meantime, we're going to rustle up some drinks. 770 00:34:35,560 --> 00:34:37,520 Any moment now, ladies. 771 00:34:40,400 --> 00:34:42,040 Oh, thank goodness for that. 772 00:34:42,080 --> 00:34:45,320 Cheers. Thank you. 773 00:34:45,360 --> 00:34:47,920 Lastly, it's Lorenzo and Jade. 774 00:34:50,000 --> 00:34:53,200 Hi, guys. Hello. Nice to see you all. 775 00:34:53,240 --> 00:34:55,000 Nice of you to join us, Andy. 776 00:34:55,040 --> 00:34:57,280 Welcome to the cocktail lounge. Is everyone hungry? 777 00:34:57,320 --> 00:35:00,880 Yeah, very. Yeah, I just had a packet of crisps this morning, 778 00:35:00,920 --> 00:35:02,280 that's it, really. 779 00:35:02,320 --> 00:35:05,160 So no pressure on our portion size tonight, then. 780 00:35:05,200 --> 00:35:07,400 Make the portions bigger, boys. LAUGHTER 781 00:35:07,440 --> 00:35:09,240 That's all I've had. 782 00:35:09,280 --> 00:35:11,240 You might need more beef. 783 00:35:11,280 --> 00:35:14,200 Coming up, a flavour fall-out. 784 00:35:14,240 --> 00:35:16,720 I'm just searching for a little bit more acidity. 785 00:35:16,760 --> 00:35:18,680 No, I don't agree with the girls, what they said, 786 00:35:18,720 --> 00:35:20,680 but that's their personal opinion, isn't it? 787 00:35:20,720 --> 00:35:22,680 And the winners are revealed. 788 00:35:22,720 --> 00:35:24,400 ALL: Ooooh! 789 00:35:30,400 --> 00:35:33,840 It's the final night of our Birmingham pros cook-off. 790 00:35:33,880 --> 00:35:35,080 ALL: Cheers. 791 00:35:35,120 --> 00:35:37,760 And the turn of head chef Andy and co-owner Sam 792 00:35:37,800 --> 00:35:40,920 to dish up some fanciful food from their restaurant, 8, 793 00:35:40,960 --> 00:35:43,800 in a bid for the £1,000 prize. 794 00:35:43,840 --> 00:35:46,360 I'm confident that we're going to give them an amazing experience. 795 00:35:46,400 --> 00:35:48,320 That's what we set out to do with every guest, 796 00:35:48,360 --> 00:35:50,000 so they're no different in that fact. 797 00:35:50,040 --> 00:35:51,920 Yeah, you're not that special, guys. 798 00:35:51,960 --> 00:35:54,480 Whilst the guests experience the dining room cum kitchen 799 00:35:54,520 --> 00:35:58,600 cum dining room, Andy cracks on with his cod. 800 00:35:58,640 --> 00:36:00,840 It took me a while to get used to cooking with people. 801 00:36:00,880 --> 00:36:04,000 I'd spent so long in the kitchen, you know, being locked away, 802 00:36:04,040 --> 00:36:06,200 so you can imagine when I opened this space, I remember 803 00:36:06,240 --> 00:36:09,760 the first night in it, I was like that. I was a bag of nerves. 804 00:36:09,800 --> 00:36:12,520 Hands like stone tonight, though, eh? 805 00:36:12,560 --> 00:36:16,640 With the fish cooked, it's topped with herring roe - and boom! 806 00:36:16,680 --> 00:36:20,640 Cod and curry sauce with Japanese milk bread. 807 00:36:20,680 --> 00:36:22,240 Thank you. 808 00:36:22,280 --> 00:36:24,880 Here is your first course for this evening. 809 00:36:24,920 --> 00:36:27,720 So, a little interesting fact, all the dishes that are on 8's menu 810 00:36:27,760 --> 00:36:30,360 have got a significant meaning to the number 8. So, if we all turn 811 00:36:30,400 --> 00:36:33,200 to the page now where it's called oxidised, 812 00:36:33,240 --> 00:36:35,040 the chemical number for oxygen is 8. 813 00:36:35,080 --> 00:36:37,240 Now, everybody knows that when wine and oxygen react, 814 00:36:37,280 --> 00:36:39,560 it creates a process called oxidisation. 815 00:36:39,600 --> 00:36:41,280 I don't think Rosie knew that. 816 00:36:41,320 --> 00:36:45,400 Chemistry probably wasn't my strongest subject, but... 817 00:36:45,440 --> 00:36:47,400 There we go, we learn something new every day. 818 00:36:47,440 --> 00:36:48,720 I wonder if it was Andy's. 819 00:36:48,760 --> 00:36:50,480 Now, we sell a lot of wines by the glass, 820 00:36:50,520 --> 00:36:52,800 so instead of throwing them wines or champagnes away, 821 00:36:52,840 --> 00:36:54,760 we decided to create this dish so we could use up 822 00:36:54,800 --> 00:36:56,080 all the left-over wine. 823 00:36:56,120 --> 00:36:57,800 Mm, the dregs! 824 00:37:02,480 --> 00:37:04,120 So, how's everyone finding it, guys? 825 00:37:04,160 --> 00:37:06,760 It is really nice. The curry sauce is beautiful. Yeah? 826 00:37:06,800 --> 00:37:08,840 Yeah. The bread's really, really nice. 827 00:37:08,880 --> 00:37:11,480 The starter was really, really nice, other than the herring roe. 828 00:37:11,520 --> 00:37:14,080 I tried it. That's the first thing I ate. 829 00:37:14,120 --> 00:37:18,240 I did give it a go out of respect for Andy, but, 830 00:37:18,280 --> 00:37:20,800 I don't like smoked things and fish eggs are not for me. 831 00:37:20,840 --> 00:37:23,240 Yeah, I wasn't disappointed. It was beautiful, 832 00:37:23,280 --> 00:37:26,600 well-presented, balanced, the flavours were great. 833 00:37:26,640 --> 00:37:28,760 And you, guys? Yeah, I'm really enjoying it. 834 00:37:28,800 --> 00:37:31,120 For me, probably I'm just searching for 835 00:37:31,160 --> 00:37:33,040 a little bit more acidity in the dish. 836 00:37:33,080 --> 00:37:36,120 I find it's quite rich, that's all. 837 00:37:36,160 --> 00:37:38,840 It's, you know, the cod's cooked perfectly. I just... 838 00:37:38,880 --> 00:37:42,000 We do finish it with lemon juice on the top as we're finishing it. 839 00:37:42,040 --> 00:37:44,880 Um... But you've got to have a balance, haven't you? Yeah, yeah. 840 00:37:44,920 --> 00:37:47,640 I think you get the acidity from the wine when you drink the wine. 841 00:37:47,680 --> 00:37:49,880 Unfortunately, you haven't got the wine. 842 00:37:49,920 --> 00:37:51,800 I probably should've taken a leaf out of their book 843 00:37:51,840 --> 00:37:54,480 and added more lime juice like their split salad the other night 844 00:37:54,520 --> 00:37:57,840 when we had the crab, and it probably would've worked a little bit better. 845 00:37:57,880 --> 00:37:59,600 Something's curdled. 846 00:37:59,640 --> 00:38:02,200 What is this, brioche? No, no, no, Japanese milk bread. 847 00:38:02,240 --> 00:38:03,840 Right. Close. 848 00:38:03,880 --> 00:38:07,560 It's a little bit sweet, in my opinion. Like, I don't know. 849 00:38:07,600 --> 00:38:10,280 I'm not a fan of the bread, to be honest with you. 850 00:38:10,320 --> 00:38:12,720 I think it's really nice, I like the bread. 851 00:38:12,760 --> 00:38:15,600 Yeah. JADE: Really nice. That's not gone down well. 852 00:38:15,640 --> 00:38:17,840 I don't agree with the girls, what they said, but that's 853 00:38:17,880 --> 00:38:20,240 their personal opinion, isn't it? They can have their opinion, 854 00:38:20,280 --> 00:38:22,640 just like I did about their overcooked turbot the other night. 855 00:38:22,680 --> 00:38:23,760 Ooh-oh. 856 00:38:23,800 --> 00:38:27,440 I think he took it very personally. Yeah, I think it just lacked a bit, 857 00:38:27,480 --> 00:38:29,760 maybe a bit of texture as well. It was just all very... 858 00:38:29,800 --> 00:38:32,240 Yeah, maybe a crunch. Yeah. Yeah, true. 859 00:38:32,280 --> 00:38:34,360 Yeah. I'd move on. 860 00:38:34,400 --> 00:38:36,200 Nothing to watch out for the main, 861 00:38:36,240 --> 00:38:38,360 I'm really confident on this one, absolutely delicious. 862 00:38:38,400 --> 00:38:40,320 Well, crack on, then! 863 00:38:40,360 --> 00:38:43,280 This is an A5 Wagyu beef. 864 00:38:43,320 --> 00:38:46,200 So, this was £79 a kilo. 865 00:38:46,240 --> 00:38:47,520 How much?! 866 00:38:47,560 --> 00:38:49,120 It melts like butter in your mouth, 867 00:38:49,160 --> 00:38:51,320 and anyone that says that it doesn't, 868 00:38:51,360 --> 00:38:54,880 hasn't got a clue what they're talking about. Understood. 869 00:38:54,920 --> 00:38:58,720 This is pickled onions. Acidity. 870 00:38:58,760 --> 00:39:01,240 They'll love this one. Subtle. 871 00:39:01,280 --> 00:39:05,440 He paints on honey truffle before slicing, saucing, 872 00:39:05,480 --> 00:39:07,360 and, er, truffling. 873 00:39:08,840 --> 00:39:11,680 Right, ready to rock. Let's go, guys. 874 00:39:11,720 --> 00:39:16,880 And bingo, four slithers of Wagyu beef with oyster and truffle. 875 00:39:16,920 --> 00:39:18,480 OK, guys. Thank you. 876 00:39:19,680 --> 00:39:21,240 Please dig in, guys. 877 00:39:26,840 --> 00:39:30,600 How have you found it? Yeah, I think you literally can't go wrong. 878 00:39:30,640 --> 00:39:32,160 It's, like, literally delicious. 879 00:39:32,200 --> 00:39:35,480 I just wish I had probably like three times the amount. 880 00:39:35,520 --> 00:39:38,000 Well, we've still got a couple of courses to go yet. 881 00:39:38,040 --> 00:39:40,640 Yeah, the sauce is beautiful. It's really, really well done. 882 00:39:40,680 --> 00:39:43,040 All of the flavours go together, so it's really, really nice. 883 00:39:43,080 --> 00:39:45,280 Thank you very much, guys. As soon as I started to eat it, 884 00:39:45,320 --> 00:39:48,600 my biggest concern was when it was going to finish. 885 00:39:48,640 --> 00:39:51,040 I knew it was going to happen soon. It's happened now. 886 00:39:51,080 --> 00:39:53,520 Now I don't know what to do with myself. 887 00:39:53,560 --> 00:39:56,240 I'm not going to lie, I'm still hungry, 888 00:39:56,280 --> 00:40:00,040 really bad, to the point that we can't do this much longer. 889 00:40:00,080 --> 00:40:02,840 I need to go and eat something. Yeah? 890 00:40:02,880 --> 00:40:05,280 He was actually searching for peanuts at one point. 891 00:40:05,320 --> 00:40:08,960 I was going to... He said, ask for some bar snacks, some peanuts. 892 00:40:09,000 --> 00:40:10,560 Go on, I dare you. 893 00:40:10,600 --> 00:40:13,440 So, talking about sort of presentation, 894 00:40:13,480 --> 00:40:16,600 obviously, you know, we've got a few dapper people here. 895 00:40:16,640 --> 00:40:18,880 Like, does anybody have anything they, kind of, 896 00:40:18,920 --> 00:40:22,080 would anyone get any work done or maybe, you know, 897 00:40:22,120 --> 00:40:24,600 you've had those teeth whitened up a little bit? 898 00:40:24,640 --> 00:40:26,440 Er... That's a no. 899 00:40:26,480 --> 00:40:28,360 They're actually natural teeth. Are they? 900 00:40:28,400 --> 00:40:30,880 I was actually born blessed. I actually brush them. 901 00:40:30,920 --> 00:40:33,200 LAUGHTER 902 00:40:33,240 --> 00:40:35,080 So, for me, girls, well done. 903 00:40:35,120 --> 00:40:38,320 I'll teach you about dental hygiene after the meal, 904 00:40:38,360 --> 00:40:41,080 and hopefully you'll have as clean a teeth as I have. 905 00:40:41,120 --> 00:40:44,040 It was only a bit of fun. He took it very personally. 906 00:40:45,120 --> 00:40:48,560 The only concern with your dental hygiene is when you go to 907 00:40:48,600 --> 00:40:51,200 the restaurant toilet with the electric toothbrush, 908 00:40:51,240 --> 00:40:53,280 and all you can hear is this buzzing sound coming from 909 00:40:53,320 --> 00:40:55,080 a toilet cubicle. 910 00:40:55,120 --> 00:40:57,760 Well, it's not the only thing he likes to keep clean, 911 00:40:57,800 --> 00:41:00,280 as he's got a DIY palate cleanser. 912 00:41:00,320 --> 00:41:01,920 Look at the smoke. 913 00:41:01,960 --> 00:41:04,000 So, in front of you now you've got a mortar. 914 00:41:04,040 --> 00:41:06,680 In the bottom of that mortar, you've got some fresh lemon balm. 915 00:41:06,720 --> 00:41:09,040 In here we've got some liquid nitrogen. 916 00:41:09,080 --> 00:41:10,840 Ooooh! 917 00:41:10,880 --> 00:41:13,480 Yeah, you get all the tricks at these fancy-prancy places, 918 00:41:13,520 --> 00:41:15,440 don't you? 919 00:41:15,480 --> 00:41:16,960 I liked it! 920 00:41:17,000 --> 00:41:19,680 Yeah, I think the palate cleanser's definitely a little bit of theatre. 921 00:41:19,720 --> 00:41:21,640 I think they loved all getting interactive. 922 00:41:21,680 --> 00:41:24,440 Some people think, oh, you know, is it style over substance? It's not. 923 00:41:24,480 --> 00:41:27,440 You know, the actual flavour combinations in there are epic. 924 00:41:27,480 --> 00:41:30,560 So, your next layer, this is your vanilla ice cream, 925 00:41:30,600 --> 00:41:33,240 so a little bit like a rhubarb and custard. 926 00:41:33,280 --> 00:41:36,360 How is it, guys? Palates cleansed? 927 00:41:36,400 --> 00:41:39,080 I can't taste anything any more, not at all. 928 00:41:39,120 --> 00:41:42,480 He's shutting down. Quick, get desserts out, lads! 929 00:41:42,520 --> 00:41:43,760 Chocolate mousse. 930 00:41:43,800 --> 00:41:45,000 Thanks, Andy. 931 00:41:45,040 --> 00:41:47,080 It's piped into bite-sized bowls with 932 00:41:47,120 --> 00:41:50,160 a sprinkle of dehydrated blood orange. 933 00:41:50,200 --> 00:41:54,040 It's got everything on it, hasn't it? Acidity, crunch, texture. 934 00:41:54,080 --> 00:41:57,360 He tops it off with a blood orange tuile, 935 00:41:57,400 --> 00:42:01,400 and there it is - chocolate and blood orange. 936 00:42:03,200 --> 00:42:07,440 Thank you. OK, guys. Here is your dessert. OK, dig in, guys. 937 00:42:09,640 --> 00:42:11,560 Savour it, Lorenzo. 938 00:42:13,840 --> 00:42:16,640 So, guys, are you enjoying the dessert? Really nice, yeah. 939 00:42:16,680 --> 00:42:18,040 It is, yeah. 940 00:42:18,080 --> 00:42:19,880 THEY LAUGH OK, good. 941 00:42:19,920 --> 00:42:22,200 HE SMACKS HIS LIPS It's making me do that. 942 00:42:22,240 --> 00:42:24,280 JADE: And can I just say, he's not a dessert person, 943 00:42:24,320 --> 00:42:26,040 and that's empty, so that's a good sign. 944 00:42:26,080 --> 00:42:27,680 Wow, that is a good sign. 945 00:42:27,720 --> 00:42:30,760 Involuntary. My lips were doing their own thing, 946 00:42:30,800 --> 00:42:33,720 almost like when I have tequila. 947 00:42:33,760 --> 00:42:35,240 He doesn't drink tequila. 948 00:42:35,280 --> 00:42:37,680 So, guys, if you could hire anyone around this table, 949 00:42:37,720 --> 00:42:39,880 who would you hire and why? 950 00:42:39,920 --> 00:42:41,800 Nothing against my other contestants here, 951 00:42:41,840 --> 00:42:44,720 but I'd actually hire Sam to work in the kitchen with me, 952 00:42:44,760 --> 00:42:47,600 right? Because I think his wife 953 00:42:47,640 --> 00:42:49,480 would really appreciate it 954 00:42:49,520 --> 00:42:52,520 if he cooked a little bit more food at home. 955 00:42:52,560 --> 00:42:53,880 LAUGHTER 956 00:42:56,280 --> 00:42:59,120 I think I would hire Rosie. 957 00:42:59,160 --> 00:43:01,720 We're a few decent chefs down at the moment. 958 00:43:01,760 --> 00:43:03,200 LAUGHTER 959 00:43:04,840 --> 00:43:08,280 He did not find that funny! 960 00:43:08,320 --> 00:43:10,480 I've got to get my own back! 961 00:43:10,520 --> 00:43:13,520 I think it's been an experience. 962 00:43:13,560 --> 00:43:15,720 I think it's been a completely different experience 963 00:43:15,760 --> 00:43:17,400 than any of the others for them. 964 00:43:17,440 --> 00:43:19,520 I just hope that they feel the same way. 965 00:43:19,560 --> 00:43:23,160 8 need 28 or more to win the grand. 966 00:43:23,200 --> 00:43:25,880 The concept of the restaurant tonight was really interesting. 967 00:43:25,920 --> 00:43:27,640 The quality of the food was really nice, 968 00:43:27,680 --> 00:43:30,560 but the portions of the food were just a bit too small 969 00:43:30,600 --> 00:43:33,800 for a three-course meal. And that's why we're scoring them 970 00:43:33,840 --> 00:43:35,520 a 14. 971 00:43:35,560 --> 00:43:38,600 I think the experience was unique. The hosts did a good job. 972 00:43:38,640 --> 00:43:41,400 I think the only thing missing was the portion sizes. 973 00:43:41,440 --> 00:43:44,640 They were quite small, and there wasn't really any entertainment. 974 00:43:44,680 --> 00:43:46,800 So, I think that's why we're scoring Sam and Andy... 975 00:43:46,840 --> 00:43:48,520 Hold your horses! 976 00:43:48,560 --> 00:43:51,040 We'll let the hosts reveal the results. 977 00:43:53,960 --> 00:43:56,680 ALL: Ooh! 978 00:43:56,720 --> 00:43:59,640 Controversial moment. We have a joint second. 979 00:43:59,680 --> 00:44:02,160 Wildmoor Oak... Ooh! 980 00:44:02,200 --> 00:44:03,600 ..and... 981 00:44:03,640 --> 00:44:05,640 ..the Oyster Club, Rosie and Jess. 982 00:44:05,680 --> 00:44:07,360 Ah! 983 00:44:07,400 --> 00:44:09,640 Which means, in first place, 984 00:44:09,680 --> 00:44:12,400 we have 8, Sam and Andy. 985 00:44:14,480 --> 00:44:18,600 Lorenzo and Jade scored 15, meaning 8 win by two points. 986 00:44:18,640 --> 00:44:20,720 Well done, mate. 987 00:44:20,760 --> 00:44:22,520 I'll be honest, I'm glad that we've won. 988 00:44:22,560 --> 00:44:24,960 I think we've worked our arse off to get the restaurant the way 989 00:44:25,000 --> 00:44:28,160 that it is, and I'm just glad that the guys appreciated it too. 990 00:44:28,200 --> 00:44:29,800 Ooooh....! 991 00:44:31,680 --> 00:44:33,480 LAUGHTER 992 00:44:33,520 --> 00:44:36,160 ALL: Cheers! Cheers, guys. 993 00:44:36,200 --> 00:44:40,360 All right, I mean, joint second, it's not last, technically. 994 00:44:40,400 --> 00:44:42,680 I think it is last, but never mind. 995 00:44:42,720 --> 00:44:44,520 THEY LAUGH 996 00:44:44,560 --> 00:44:46,080 THEY CHEER 997 00:44:46,120 --> 00:44:47,840 THEY LAUGH 998 00:44:47,880 --> 00:44:50,440 They delivered, do you know what I mean, more than expected, 999 00:44:50,480 --> 00:44:53,000 the restaurant, the venue, their hospitality. 1000 00:44:53,040 --> 00:44:55,560 They deserve the win. I just want them to give me the money 1001 00:44:55,600 --> 00:44:58,520 for my takeaway that I've just eaten. I thought you'd perked up! 1002 00:44:58,560 --> 00:45:01,840 Subtitles by Red Bee Media