1 00:00:02,000 --> 00:00:03,840 No-one wants a floppy souffle. 2 00:00:03,880 --> 00:00:05,680 Take three restaurants... Cheers. Sante. 3 00:00:05,720 --> 00:00:07,400 ..cooking up their finest fare. 4 00:00:07,440 --> 00:00:08,640 We're jamming over here. 5 00:00:08,680 --> 00:00:10,200 Woo! 6 00:00:10,240 --> 00:00:12,440 Throw in three fabulous courses... 7 00:00:12,480 --> 00:00:13,560 It's quacking. 8 00:00:13,600 --> 00:00:15,960 ..and get them to score in secret. 9 00:00:17,240 --> 00:00:18,600 On today's show... 10 00:00:18,640 --> 00:00:20,000 So tragic. 11 00:00:20,040 --> 00:00:21,240 ..clumsy comments... 12 00:00:21,280 --> 00:00:23,600 If I were to do a dating profile for you, Becky, 13 00:00:23,640 --> 00:00:25,800 I think you would be slightly unfit. 14 00:00:25,840 --> 00:00:29,600 Has anybody got a shovel so he can keep digging? 15 00:00:29,640 --> 00:00:31,160 ..and a passionate pony... 16 00:00:31,200 --> 00:00:33,440 Whoa, yeah, whoa. 17 00:00:33,480 --> 00:00:35,600 He kissed a horse in a pub this evening. 18 00:00:35,640 --> 00:00:36,720 And he liked it. 19 00:00:36,760 --> 00:00:41,080 ..as three local restaurants lock horns for a load of lolly. 20 00:00:44,760 --> 00:00:46,520 What's he doing there? 21 00:00:53,400 --> 00:00:57,480 Today our Professionals competition is in and around Nottingham 22 00:00:57,520 --> 00:01:00,440 where in 1776, angry locals started a riot 23 00:01:00,480 --> 00:01:02,840 over the soaring price of cheese. 24 00:01:04,560 --> 00:01:07,240 And one team hoping to be feta than all the rest 25 00:01:07,280 --> 00:01:12,000 are tonight's hosts, front of house manager Becky and chef patron Mark 26 00:01:12,040 --> 00:01:14,320 of the Plough restaurant and pub. 27 00:01:14,360 --> 00:01:16,960 The Plough is a classic English pub serving great food. 28 00:01:17,000 --> 00:01:19,680 When you come in, you're going to be shocked 29 00:01:19,720 --> 00:01:21,720 by just how amazing his food is. 30 00:01:21,760 --> 00:01:22,800 High praise. 31 00:01:22,840 --> 00:01:24,720 He's paid me to say this. 32 00:01:24,760 --> 00:01:26,000 Ah. 33 00:01:26,040 --> 00:01:28,880 Mark, how long for the chickens on table two? 34 00:01:28,920 --> 00:01:30,920 I'll go and catch it and then I'll cook it. 35 00:01:30,960 --> 00:01:33,720 We work as a great team. You know, we're here all day, 36 00:01:33,760 --> 00:01:37,400 it's long days and our banter is important. 37 00:01:37,440 --> 00:01:40,080 Table three, it's actually two scallops, not three. 38 00:01:40,120 --> 00:01:41,280 Cocked it up again, have we? 39 00:01:41,320 --> 00:01:43,360 I've not cocked the order up, thank you. 40 00:01:43,400 --> 00:01:46,440 I see more of you than I see of my family. 41 00:01:46,480 --> 00:01:48,320 I am your family. 42 00:01:48,360 --> 00:01:50,600 So what's the plan to win over your guests? 43 00:01:50,640 --> 00:01:54,840 What you're getting on our menu is fresh gorgeous food 44 00:01:54,880 --> 00:01:57,400 that Mark sometimes cooks well. 45 00:01:57,440 --> 00:01:59,120 Sometimes. 46 00:01:59,160 --> 00:02:02,920 No room for mistakes tonight. First up the main... 47 00:02:08,760 --> 00:02:11,520 I hope they don't cook it baa-dly. 48 00:02:11,560 --> 00:02:13,560 That's a bad joke. 49 00:02:13,600 --> 00:02:15,320 Meet our next double act, 50 00:02:15,360 --> 00:02:17,520 chef James and his uncle Antony, 51 00:02:17,560 --> 00:02:20,800 owner of swanky restaurant and bar, Paris. 52 00:02:20,840 --> 00:02:24,280 The food at Paris is inspired by Paris as a city. 53 00:02:24,320 --> 00:02:26,480 Paris is a multicultural city 54 00:02:26,520 --> 00:02:29,400 and we really try to use lots of different influences. 55 00:02:29,440 --> 00:02:30,800 Let's go, boys and girls. 56 00:02:30,840 --> 00:02:32,480 As soon as you come to this restaurant, 57 00:02:32,520 --> 00:02:35,880 if Antony greets you, you're greeted with great respect. 58 00:02:35,920 --> 00:02:38,120 Lovely, Jane. Let me show you to your seat, thank you. 59 00:02:38,160 --> 00:02:39,200 Thank you very much. 60 00:02:39,240 --> 00:02:40,760 You're made to feel warm. 61 00:02:40,800 --> 00:02:43,280 Could I have the dark chocolate mousse? 62 00:02:43,320 --> 00:02:46,000 Wonderful, you certainly can. 63 00:02:46,040 --> 00:02:48,680 Well I heard the other day, apparently I can charm 64 00:02:48,720 --> 00:02:50,160 the birds out of the trees. 65 00:02:52,480 --> 00:02:54,320 What's he doing there? 66 00:02:54,360 --> 00:02:57,360 And a little birdie tells me it's your birthday today? 67 00:02:57,400 --> 00:02:58,480 Yes, that's right. 68 00:02:58,520 --> 00:02:59,720 Well, many congratulations. 69 00:02:59,760 --> 00:03:00,920 We're super-competitive. 70 00:03:00,960 --> 00:03:04,320 I know he's the best chef in Nottingham. We're going to win. 71 00:03:04,360 --> 00:03:07,760 Confident! Back at the Plough, Mark's laying down the law 72 00:03:07,800 --> 00:03:11,080 to front of house Becky who's helping out in the kitchen 73 00:03:11,120 --> 00:03:12,120 for the day. 74 00:03:12,160 --> 00:03:14,720 Three rules. Yeah. You do as I say, 75 00:03:14,760 --> 00:03:17,480 you don't eat everything and no mobile phones. 76 00:03:17,520 --> 00:03:21,600 All right. One rule for you, Mark. Be nice. Let's go, chef. 77 00:03:21,640 --> 00:03:25,080 Jobs assigned, Becky's on spuds, Mark's on meat. 78 00:03:25,120 --> 00:03:27,440 It's only the very top layer, that's all we do. 79 00:03:27,480 --> 00:03:30,400 Do you think we'll get them potatoes done today? Less of the sass. 80 00:03:30,440 --> 00:03:35,480 The lamb will be roasted tonight. Onto the 'tato terrine. 81 00:03:35,520 --> 00:03:38,120 Don't press on too much, nice and thin. 82 00:03:38,160 --> 00:03:39,880 I've got this, don't panic. 83 00:03:39,920 --> 00:03:41,720 Careful, that's very sharp. 84 00:03:43,040 --> 00:03:45,640 Told you. Best take over, Mark. 85 00:03:45,680 --> 00:03:48,360 So what we're going to do is we're going to layer our potatoes in, 86 00:03:48,400 --> 00:03:50,800 like this, Becky, look. Yeah. Do you want to do this? 87 00:03:50,840 --> 00:03:53,720 I can have a go, yeah, definitely. Chef Becky. 88 00:03:53,760 --> 00:03:56,360 Yeah, it's took you long enough. All right. 89 00:03:56,400 --> 00:04:00,320 While the terrine bakes, Becky butchers beetroot. 90 00:04:00,360 --> 00:04:03,640 Oh, my gosh, it looks like it's bleeding. It's very red. 91 00:04:03,680 --> 00:04:07,600 Once pickled, the beets will debut on the plate alongside the lamb 92 00:04:07,640 --> 00:04:10,040 and a good dollop of whipped goat's cheese. 93 00:04:12,040 --> 00:04:14,840 Well done, amazing with that lamb. That's not too bad, that. 94 00:04:14,880 --> 00:04:18,200 Pud's next, and it's a retro favourite, 95 00:04:21,520 --> 00:04:23,320 Everybody loves ice cream roll. 96 00:04:23,360 --> 00:04:25,400 Definitely not a fine dining establishment. 97 00:04:25,440 --> 00:04:28,760 Can't be. That's more like going to your nana's on a Sunday afternoon. 98 00:04:28,800 --> 00:04:32,680 Yeah, the flavours work really well so it will be good to see. 99 00:04:32,720 --> 00:04:37,280 Completing the line-up of pros are chef Kyme and front of house manager 100 00:04:37,320 --> 00:04:39,760 Gemma, from gastropub, the Red Lion. 101 00:04:39,800 --> 00:04:42,520 What we do here food-wise is classically French 102 00:04:42,560 --> 00:04:44,240 with a modern British twist. 103 00:04:44,280 --> 00:04:46,840 We've got new innovative ideas. 104 00:04:46,880 --> 00:04:50,720 Kyme's very passionate but also moody. 105 00:04:50,760 --> 00:04:52,960 I'd love to say that he's a really happy chef 106 00:04:53,000 --> 00:04:55,760 and that my days here are filled with smiles and happiness 107 00:04:55,800 --> 00:04:57,200 but they absolutely aren't. 108 00:04:57,240 --> 00:05:00,000 Morning, Kyme. Morning, Gemma. 109 00:05:00,040 --> 00:05:01,760 You all right? Bit tired. 110 00:05:01,800 --> 00:05:03,680 Bit tired. Every day I come in, 111 00:05:03,720 --> 00:05:05,880 she's nagging me about something that I haven't done. 112 00:05:05,920 --> 00:05:07,520 How long on table three scallops? 113 00:05:07,560 --> 00:05:08,760 As long as it takes, Gemma. 114 00:05:08,800 --> 00:05:11,360 You know I don't like nagging at you, it's not something 115 00:05:11,400 --> 00:05:12,560 I enjoy doing. I think you do. 116 00:05:12,600 --> 00:05:15,360 Well, OK maybe I get a little bit of pleasure out of it. 117 00:05:15,400 --> 00:05:18,800 Despite being in their 20s, the childhood friends are confident 118 00:05:18,840 --> 00:05:21,440 a lack of experience won't hold them back. 119 00:05:21,480 --> 00:05:24,680 As a team that's so young, I think people underestimate us 120 00:05:24,720 --> 00:05:29,160 but I don't have any doubt in my mind that the food that we present 121 00:05:29,200 --> 00:05:30,840 is going to be the best. 122 00:05:30,880 --> 00:05:34,520 We shall see. Back at the Plough, 123 00:05:34,560 --> 00:05:37,360 Becky's knocking up a sponge, if Mark'll let her. 124 00:05:37,400 --> 00:05:42,120 If this was an Olympic sport, you would win. 125 00:05:42,160 --> 00:05:44,000 But you wouldn't be in it. 126 00:05:44,040 --> 00:05:47,240 The batter's spread thinly, then baked. 127 00:05:47,280 --> 00:05:49,680 Next, the ingredients for choccy mousse are bunged into 128 00:05:49,720 --> 00:05:51,560 a state of the art gadget. 129 00:05:51,600 --> 00:05:52,760 Nice. 130 00:05:52,800 --> 00:05:56,200 Now cooled, Mark zhuzhes up his genoise. 131 00:05:56,240 --> 00:05:58,880 Hey, Mark, are we jamming over here? 132 00:05:58,920 --> 00:06:00,680 Ignore her, Mark. She's trying to... 133 00:06:00,720 --> 00:06:01,920 # Stir it up. # 134 00:06:01,960 --> 00:06:02,960 Thanks, Bob. 135 00:06:03,000 --> 00:06:05,440 Every part of that has got to be home-made 136 00:06:05,480 --> 00:06:07,320 and that certainly includes the ice cream. 137 00:06:07,360 --> 00:06:08,640 Is it? 138 00:06:08,680 --> 00:06:12,160 The ice cream is pre-made and pre-rolled. 139 00:06:12,200 --> 00:06:13,520 That's a no then. 140 00:06:13,560 --> 00:06:17,040 The stranger's ice cream is wrapped in the jammy genoise. 141 00:06:17,080 --> 00:06:20,040 Oh, yeah. And that's dessert done. 142 00:06:20,080 --> 00:06:22,000 Last to prep, the starter... 143 00:06:26,160 --> 00:06:28,880 I think that says starter, it's middle of the road. 144 00:06:28,920 --> 00:06:31,520 I don't eat a lot of scallops so I'll give it a try, 145 00:06:31,560 --> 00:06:32,600 see what it's like. 146 00:06:32,640 --> 00:06:36,680 So we're using in the shell scallops from a great local supplier for us. 147 00:06:36,720 --> 00:06:39,840 Keep your knife as close to the flat edge. OK. 148 00:06:39,880 --> 00:06:41,160 That's it, that should open up. 149 00:06:41,200 --> 00:06:44,000 Perfect. Perfect. 150 00:06:44,040 --> 00:06:46,520 Hey, Mark, hope you don't clam up tonight. 151 00:06:46,560 --> 00:06:48,880 Oh, dear. It's going to be a long night. 152 00:06:48,920 --> 00:06:50,360 You're not wrong. 153 00:06:50,400 --> 00:06:53,320 Their scallops will be cooked later when they'll also make a tomato 154 00:06:53,360 --> 00:06:56,680 and vanilla dressing, so just the pickled fennel left to do. 155 00:06:56,720 --> 00:06:58,160 Watch your fingers, yeah? 156 00:06:58,200 --> 00:06:59,280 Yeah. Says you. 157 00:06:59,320 --> 00:07:02,040 I think you're the one wearing a plaster already. 158 00:07:02,080 --> 00:07:05,000 Veg left to pickle, that's the prep complete. 159 00:07:05,040 --> 00:07:06,080 We've got this in the bag. 160 00:07:06,120 --> 00:07:08,000 I think we've nailed this. 161 00:07:08,040 --> 00:07:10,160 I think this does have the potential to be a winning menu. 162 00:07:10,200 --> 00:07:11,960 Loads of nice flavours. 163 00:07:12,000 --> 00:07:14,360 I don't think there's a lot of risk being taken here 164 00:07:14,400 --> 00:07:16,440 so they have to get it bang on. 165 00:07:16,480 --> 00:07:20,000 Looks nice. The first rival restaurateurs to arrive are Gemma 166 00:07:20,040 --> 00:07:22,000 and Kyme from the Red Lion. 167 00:07:22,040 --> 00:07:25,720 Hey, guys. Hiya. Hey, how are we? Hiya. I'm Gemma. 168 00:07:25,760 --> 00:07:28,160 Hi, Gemma, Mark, nice to meet you. Nice to meet you. 169 00:07:28,200 --> 00:07:29,240 I'm Becky. Hi, Becky. 170 00:07:29,280 --> 00:07:30,880 Thank you very much. 171 00:07:35,000 --> 00:07:36,080 Oh, my gosh! 172 00:07:36,120 --> 00:07:37,840 Good first impression, Gemma. 173 00:07:37,880 --> 00:07:40,400 I'm so sorry, that was just... 174 00:07:40,440 --> 00:07:42,480 Can't take her anywhere. 175 00:07:42,520 --> 00:07:43,640 Beautiful. 176 00:07:43,680 --> 00:07:46,880 Finally it's the boys from Paris, Antony and James. 177 00:07:46,920 --> 00:07:49,400 Hi. I'm Antony. Pleased to meet you. 178 00:07:49,440 --> 00:07:52,080 Nice to meet you, Mark. Antony, I'm Becky, lovely to meet you. 179 00:07:52,120 --> 00:07:54,440 Hi, James. How are you? Very well, thanks. Yeah, good. 180 00:07:54,480 --> 00:07:56,640 Good to see you. Do you two know each other? 181 00:07:56,680 --> 00:07:58,000 Absolutely, yeah. 182 00:07:58,040 --> 00:08:01,120 We weirdly trained under the same head chef back in the day, yeah. 183 00:08:01,160 --> 00:08:03,320 Oh, wow! So you both know your stuff then? 184 00:08:03,360 --> 00:08:05,760 Yeah, that's right. No, you don't, Mark. 185 00:08:05,800 --> 00:08:08,440 We've got a game on here because I know he's a good chef. 186 00:08:08,480 --> 00:08:10,480 He's been cooking for longer than I have. 187 00:08:10,520 --> 00:08:12,480 Here's to a great night, some great food, 188 00:08:12,520 --> 00:08:14,200 and definitely the best night of the week. 189 00:08:14,240 --> 00:08:15,920 We'll see about that, Mark. 190 00:08:15,960 --> 00:08:17,880 Cheers. Cheers, everyone. 191 00:08:17,920 --> 00:08:20,080 And good luck, you'll need it. 192 00:08:21,880 --> 00:08:23,960 Coming up, shoddy sketches... 193 00:08:24,000 --> 00:08:27,120 This was what you kind of looked like a little bit. 194 00:08:29,200 --> 00:08:30,720 And a manners mix-up. 195 00:08:30,760 --> 00:08:34,240 I would 100% open the door, seat my lady before I sit down. 196 00:08:34,280 --> 00:08:36,720 Really? It's just a bit of old chivalry. 197 00:08:36,760 --> 00:08:38,720 Nothing wrong in being polite to a lady. 198 00:08:45,840 --> 00:08:48,360 It's the first night of our Professionals competition 199 00:08:48,400 --> 00:08:52,280 in and around Nottingham with Mark and Becky from the Plough 200 00:08:52,320 --> 00:08:56,280 serving up a night of gastro grub in a bid to win a £1,000 prize. 201 00:08:56,320 --> 00:08:59,520 Hope you're hungry. See you in a bit. See you soon. See you soon. 202 00:08:59,560 --> 00:09:01,040 So you guys know each other then? 203 00:09:01,080 --> 00:09:02,480 Yeah, I've known Mark for years, yeah. 204 00:09:02,520 --> 00:09:04,000 We trained under the same head chef. 205 00:09:04,040 --> 00:09:07,320 He gets a bit heated in the kitchen. Does he? 206 00:09:07,360 --> 00:09:09,040 Oh, maybe we'll see some of that. 207 00:09:09,080 --> 00:09:10,800 I need to be proper on it. 208 00:09:10,840 --> 00:09:12,880 Yeah, you do because I want to win. 209 00:09:12,920 --> 00:09:14,680 I want to win. Good. 210 00:09:14,720 --> 00:09:15,760 Crack on then. 211 00:09:15,800 --> 00:09:17,640 This is the roe off the scallop. 212 00:09:17,680 --> 00:09:21,280 We dry them and then make a powder. It's going to add bags of flavour. 213 00:09:21,320 --> 00:09:24,280 The pimped-up molluscs get a quick sizzle. 214 00:09:24,320 --> 00:09:26,840 There's nothing worse than an overcooked scallop. 215 00:09:26,880 --> 00:09:29,600 What about athlete's food, or bad breath? Just saying. 216 00:09:29,640 --> 00:09:31,520 Right, we're going. Piece of cake, this. 217 00:09:31,560 --> 00:09:34,440 It absolutely isn't a piece of cake. 218 00:09:34,480 --> 00:09:36,680 I'd like to think we're a bit quicker. Yeah, all right. 219 00:09:36,720 --> 00:09:38,320 Feeling the pressure, Mark? 220 00:09:38,360 --> 00:09:40,480 Winning dish, this, Becky. Yeah? Confident? 221 00:09:40,520 --> 00:09:42,400 Yeah, confident. I mean, it looks incredible. 222 00:09:42,440 --> 00:09:43,680 Et voila. 223 00:09:43,720 --> 00:09:45,760 Scallops with tomato and vanilla dressing, 224 00:09:45,800 --> 00:09:47,240 pickled fennel and watercress. 225 00:09:47,280 --> 00:09:49,720 Here we go, how are we all? 226 00:09:49,760 --> 00:09:52,600 Good. OK, enjoy. 227 00:09:54,960 --> 00:09:57,960 Beautiful colour, Mark. Thank you. What do you think, Antony? 228 00:09:58,000 --> 00:09:59,240 I do like scallops, Mark. 229 00:09:59,280 --> 00:10:01,960 Yeah? And they're nice. 230 00:10:02,000 --> 00:10:03,440 Good. 231 00:10:03,480 --> 00:10:06,920 I would 100% have been happy to have been served that in a restaurant 232 00:10:06,960 --> 00:10:08,360 and paid good money for it. 233 00:10:08,400 --> 00:10:10,640 The scallops are really, really lovely. 234 00:10:10,680 --> 00:10:12,440 I don't like scallops. OK. 235 00:10:12,480 --> 00:10:15,480 However, the dressing, it's so refreshing, 236 00:10:15,520 --> 00:10:17,160 I think it's beautiful. 237 00:10:17,200 --> 00:10:19,360 Fair play to Gemma. Yeah, Gemma admitted she wasn't... 238 00:10:19,400 --> 00:10:21,480 Doesn't like scallops, but still enjoyed the dish? 239 00:10:21,520 --> 00:10:23,240 Still tried them. Five and a half out of six, 240 00:10:23,280 --> 00:10:25,680 I think we're quite happy. We'll take that. Yeah, take that. 241 00:10:25,720 --> 00:10:28,280 So how long have you guys run this place? Do you run it together? 242 00:10:28,320 --> 00:10:30,880 So Becky's our general manager and we've had this for a year now. 243 00:10:30,920 --> 00:10:33,560 You've changed since when I first worked with you. 244 00:10:33,600 --> 00:10:35,160 You're a lot calmer now. There's no... 245 00:10:35,200 --> 00:10:36,520 Oh, no, tell us more. 246 00:10:36,560 --> 00:10:38,840 There's a... Give us specifics. 247 00:10:38,880 --> 00:10:40,640 There's no pans being thrown at anybody. 248 00:10:40,680 --> 00:10:43,480 I don't think I ever threw a pan, I don't think I was ever that bad. 249 00:10:43,520 --> 00:10:45,480 Are you sure you've never thrown a pan, Mark? 250 00:10:45,520 --> 00:10:49,040 Not sure I have but if I did, I probably missed. 251 00:10:49,080 --> 00:10:51,920 Don't get any idea about throwing anything around the kitchen. 252 00:10:51,960 --> 00:10:54,280 I'm just down in the gym on equipment, not worth it. 253 00:10:54,320 --> 00:10:57,280 Yeah, this is it, I don't think you'd do it, would you, you know? 254 00:10:57,320 --> 00:10:59,320 If I was in someone else's kitchen, maybe. 255 00:10:59,360 --> 00:11:01,960 It's different when it's your own. Yeah. 256 00:11:02,000 --> 00:11:06,160 I find in general, though, chefs moan a lot. 257 00:11:06,200 --> 00:11:08,520 You're not kidding, you're not kidding. 258 00:11:08,560 --> 00:11:12,880 Does your chefs in your kitchen work 2,500 hours a week like ours do? 259 00:11:12,920 --> 00:11:14,520 Absolutely. Because that's all I hear. 260 00:11:14,560 --> 00:11:16,800 They say that we don't have a difficult job 261 00:11:16,840 --> 00:11:18,280 but have you ever made one mistake 262 00:11:18,320 --> 00:11:20,200 and put a check on wrong or something? 263 00:11:20,240 --> 00:11:22,160 Oh. Because if I make a mistake, 264 00:11:22,200 --> 00:11:24,520 it's like the world's ended so if my job was that easy, 265 00:11:24,560 --> 00:11:27,280 surely making a tiny mistake wouldn't be that big an issue. 266 00:11:27,320 --> 00:11:29,840 In fairness I never make them mistakes. 267 00:11:29,880 --> 00:11:33,240 However, however, I do only work Saturday evenings. 268 00:11:33,280 --> 00:11:36,520 Antony likes to think he works harder than he does. 269 00:11:36,560 --> 00:11:39,080 Let's get it right, let's get it right. 270 00:11:39,120 --> 00:11:42,600 I mean, doing a Saturday night and swanning in and just, 271 00:11:42,640 --> 00:11:45,600 "Take a seat, madam, take a seat, sir," 272 00:11:45,640 --> 00:11:47,720 you know, I bet it's tough. 273 00:11:47,760 --> 00:11:49,480 It's what they come for, though, isn't it? 274 00:11:49,520 --> 00:11:52,520 You think they come for the food. Possibly, yeah. 275 00:11:52,560 --> 00:11:56,640 Well, it's definitely about the food tonight. How's that lamb looking? 276 00:11:56,680 --> 00:11:58,720 Happy with that. 277 00:11:58,760 --> 00:12:02,360 Whoopsie. That's better. 278 00:12:02,400 --> 00:12:04,640 Don't throw it on. Yeah, Becky! 279 00:12:04,680 --> 00:12:08,240 Accompaniments arranged, Mark throws on gravy. 280 00:12:08,280 --> 00:12:10,440 Everything's gone according to plan. Perfect. 281 00:12:10,480 --> 00:12:11,960 Happy with it. Are we going to win? 282 00:12:12,000 --> 00:12:13,280 Of course we are. Good. 283 00:12:13,320 --> 00:12:16,120 And there it is, Lamb rump with pickled beetroot, 284 00:12:16,160 --> 00:12:19,320 potato terrine and whipped goat's cheese. 285 00:12:19,360 --> 00:12:21,800 And for you, my darling. Thank you so much. 286 00:12:21,840 --> 00:12:23,640 Enjoy your lamb. 287 00:12:25,640 --> 00:12:28,000 Maybe a touch more sauce on the plate would have been nice 288 00:12:28,040 --> 00:12:30,000 with the lamb jus because it is really tasty. 289 00:12:30,040 --> 00:12:32,920 The lamb for me was perfectly cooked, lovely. 290 00:12:32,960 --> 00:12:36,480 I thought my first piece of lamb was tough. 291 00:12:36,520 --> 00:12:40,040 Antony thought the lamb was tough on one piece which I thought 292 00:12:40,080 --> 00:12:42,880 was a bit odd, but overall, good reaction, happy. 293 00:12:42,920 --> 00:12:44,920 I think it's really important front of house 294 00:12:44,960 --> 00:12:47,360 because, above everything, manners, 295 00:12:47,400 --> 00:12:49,880 so showing a couple to a table, 296 00:12:49,920 --> 00:12:52,280 it's still pull the chair out for the lady. 297 00:12:52,320 --> 00:12:56,160 I would 100% open the door and seat my lady before I sit down. 298 00:12:56,200 --> 00:12:58,920 I was taught many, many years ago by my father, 299 00:12:58,960 --> 00:13:02,200 yeah, always take your lady's drink to the table 300 00:13:02,240 --> 00:13:03,360 and that's stuck with me. 301 00:13:03,400 --> 00:13:05,880 That's an interesting reaction you've given me there. 302 00:13:05,920 --> 00:13:06,920 Yeah, absolutely! 303 00:13:06,960 --> 00:13:08,480 It's just a bit of old chivalry. 304 00:13:08,520 --> 00:13:10,520 I don't need someone to pull my chair up, 305 00:13:10,560 --> 00:13:12,360 I don't need someone to hand me a menu first. 306 00:13:12,400 --> 00:13:14,080 I don't need someone to look at me as diff. 307 00:13:14,120 --> 00:13:16,760 I don't want to go to a restaurant with Kyme and someone look at me 308 00:13:16,800 --> 00:13:18,640 as different to Kyme. I want us to be the same. 309 00:13:18,680 --> 00:13:21,520 It's taken me three years to get to a point where in my own restaurant, 310 00:13:21,560 --> 00:13:24,040 people respect me, and even now I still struggle with that. 311 00:13:24,080 --> 00:13:26,840 I'm surprised by the reaction, if I'm honest. 312 00:13:26,880 --> 00:13:30,320 The girls didn't seem to like it. I don't get that. 313 00:13:30,360 --> 00:13:32,960 Nothing wrong in being polite to a lady. 314 00:13:33,000 --> 00:13:36,280 These days, I think the minute you ever start talking 315 00:13:36,320 --> 00:13:39,760 about where a lady, what a lady should do or what position 316 00:13:39,800 --> 00:13:41,000 a lady should be in, 317 00:13:41,040 --> 00:13:43,160 I think you'll always get women 318 00:13:43,200 --> 00:13:45,800 on the bit of a back foot to begin with. 319 00:13:45,840 --> 00:13:49,320 Let's lighten the mood with a spot of inoffensive art, eh? 320 00:13:49,360 --> 00:13:51,680 So I want you to draw the person opposite you 321 00:13:51,720 --> 00:13:54,920 and I want you to emphasise their best or worst features. 322 00:13:57,200 --> 00:13:58,720 Yeah, I've got it. 323 00:13:58,760 --> 00:14:00,840 I should never have given you a white board. 324 00:14:03,600 --> 00:14:05,320 Don't be offended, please. 325 00:14:05,360 --> 00:14:07,000 Is that legal? 326 00:14:09,120 --> 00:14:12,440 I think I've captured Becky quite well in my mind. 327 00:14:12,480 --> 00:14:13,800 Hair and nose ring. 328 00:14:13,840 --> 00:14:14,920 Very flattering. 329 00:14:14,960 --> 00:14:17,720 I'm happy with that. You're happy with that? Yeah. 330 00:14:17,760 --> 00:14:21,520 Mark. And that's the pan that you threw. 331 00:14:21,560 --> 00:14:24,440 I was going to say, is that the pan? The infamous pan! 332 00:14:24,480 --> 00:14:28,840 This was what you kind of looked like a little bit. 333 00:14:31,680 --> 00:14:33,240 It is the only thing I can draw. 334 00:14:33,280 --> 00:14:34,680 It's certainly memorable. 335 00:14:34,720 --> 00:14:35,800 It's super accurate. 336 00:14:35,840 --> 00:14:37,920 It's a bit round, it's a bit obnoxious. 337 00:14:37,960 --> 00:14:42,360 What's this bit? I don't know, what is that bit? Looks like a hat. 338 00:14:42,400 --> 00:14:43,640 I don't wear hats. 339 00:14:43,680 --> 00:14:47,440 Or look like a nappy-wearing octopus for that matter. 340 00:14:47,480 --> 00:14:48,840 Shall we have some pud? 341 00:14:48,880 --> 00:14:51,120 Oh, that looks good, doesn't it? Happy with that. 342 00:14:51,160 --> 00:14:52,280 Look at the jam. 343 00:14:52,320 --> 00:14:55,360 And look at the choccy plop, and the swanky splodges. 344 00:14:55,400 --> 00:14:56,680 Ooh! 345 00:14:56,720 --> 00:14:58,960 With a sprig of lemon verbena, 346 00:14:59,000 --> 00:15:02,560 the ice cream roll with chocolate mousse and strawberry gel is ready. 347 00:15:04,280 --> 00:15:06,040 Can't wait. Enjoy. 348 00:15:09,520 --> 00:15:11,200 Lovely, lovely, really love it. 349 00:15:11,240 --> 00:15:14,400 The first mouthful of that was beautiful. Home-made ice cream? 350 00:15:14,440 --> 00:15:16,160 It's not, no. 351 00:15:16,200 --> 00:15:18,040 It is a bought-in ice cream 352 00:15:18,080 --> 00:15:21,080 because with home-made ice creams you don't get that stability 353 00:15:21,120 --> 00:15:22,720 of being able to slice it. 354 00:15:22,760 --> 00:15:25,640 I would have hoped the ice cream would have been home-made. 355 00:15:25,680 --> 00:15:27,880 The ice cream roll went down a treat. 356 00:15:27,920 --> 00:15:30,640 I think everyone polished it off super quick. 357 00:15:30,680 --> 00:15:34,760 OK, so if you had to describe your working colleague/partner 358 00:15:34,800 --> 00:15:37,560 as a pudding, what kind of pudding would you describe them as? 359 00:15:37,600 --> 00:15:41,080 I would say a lemon posset 360 00:15:41,120 --> 00:15:44,800 because he's very zesty 361 00:15:44,840 --> 00:15:47,600 and very one-dimensional. 362 00:15:47,640 --> 00:15:49,720 Ouch! 363 00:15:49,760 --> 00:15:50,960 An attack! 364 00:15:51,000 --> 00:15:52,240 Going off the back of that one, 365 00:15:52,280 --> 00:15:56,400 I would describe Gemma as a vanilla ice cream. 366 00:15:56,440 --> 00:15:58,560 She's a bit, yeah, plain. 367 00:16:01,000 --> 00:16:04,000 What do you mean, plain? What about me is plain? 368 00:16:04,040 --> 00:16:05,960 I don't know. Oh, God. 369 00:16:06,000 --> 00:16:07,960 Every life choice is quite... 370 00:16:08,000 --> 00:16:12,520 Every life choice! It's getting personal now. 371 00:16:12,560 --> 00:16:15,160 Stop now before it gets personal and she hits me. 372 00:16:15,200 --> 00:16:16,640 I think that ship's sailed. 373 00:16:16,680 --> 00:16:19,240 I'd describe Mark as a sticky toffee pudding, 374 00:16:19,280 --> 00:16:22,320 classic, little bit simple 375 00:16:22,360 --> 00:16:25,040 but every... 376 00:16:25,080 --> 00:16:26,800 But also everybody loves it. 377 00:16:26,840 --> 00:16:31,480 I think I'd probably describe you as a crumble, just rough on top. 378 00:16:31,520 --> 00:16:32,960 Mark! 379 00:16:33,000 --> 00:16:35,840 Probably a good time for scores. Out of 20, please. 380 00:16:35,880 --> 00:16:37,960 Lovely solid cooking, really good flavours. 381 00:16:38,000 --> 00:16:42,040 And we had a really good time so we're going to give 382 00:16:42,080 --> 00:16:43,680 Mark and Becky, 16. 383 00:16:43,720 --> 00:16:45,240 We both enjoyed tonight. 384 00:16:45,280 --> 00:16:46,480 We had some good food too. 385 00:16:46,520 --> 00:16:48,840 And we're giving Mark and Becky a... 386 00:16:48,880 --> 00:16:50,000 ..16. 387 00:16:50,040 --> 00:16:52,880 So the Plough start the week with a solid score of 32 388 00:16:52,920 --> 00:16:55,680 out of a possible 40. 389 00:17:01,000 --> 00:17:03,440 It's day two of the Professionals competition 390 00:17:03,480 --> 00:17:07,560 and the turn of competitive duo Antony and James from Paris to host. 391 00:17:07,600 --> 00:17:11,000 Tonight is going to see excellence. We're raising the bar. 392 00:17:11,040 --> 00:17:14,000 I think James and Antony's standards are going to be very high tonight 393 00:17:14,040 --> 00:17:16,680 and I think they're going to really pull out their A-game. 394 00:17:16,720 --> 00:17:20,080 I think James, from his questioning and knowledge of ingredients 395 00:17:20,120 --> 00:17:22,280 last night, I think he does know his stuff. 396 00:17:22,320 --> 00:17:24,160 What's this called again, apron? Yeah. 397 00:17:24,200 --> 00:17:25,520 Bodes well. 398 00:17:25,560 --> 00:17:27,960 The boys are kicking off with the main... 399 00:17:33,640 --> 00:17:37,000 Duck has to be served pink. Served pink. 100%. 400 00:17:37,040 --> 00:17:42,120 If that fat's not rendered, it's not pink, the dish is dead. 401 00:17:42,160 --> 00:17:45,080 So the reason we score the duck is to make the skin crispy. 402 00:17:45,120 --> 00:17:47,600 We render the fat out and it tastes incredible after. 403 00:17:47,640 --> 00:17:49,120 The breasts are flash fried, 404 00:17:49,160 --> 00:17:51,600 then coated with a honey glaze ready for roasting. 405 00:17:51,640 --> 00:17:54,720 Look at the caramelisation on that bad boy. Ooh. 406 00:17:54,760 --> 00:17:56,080 Next they prep the oranges, 407 00:17:56,120 --> 00:17:59,320 or as they say in Paris, les oranges. 408 00:17:59,360 --> 00:18:02,880 How is your French, Ant, all right? Je m'appelle Antony, bonsoir. 409 00:18:02,920 --> 00:18:05,560 Bonsoir? It's morning, mate. Bon matin. 410 00:18:05,600 --> 00:18:08,200 You actually surprise me, you knew bon matin. 411 00:18:08,240 --> 00:18:11,920 I thought you only knew mange-tout and... I'm not Del Boy. 412 00:18:11,960 --> 00:18:14,760 And you're not Jean-Paul Sartre either. 413 00:18:14,800 --> 00:18:18,400 Red wine jus is reduced, then James tackles his tartes. 414 00:18:18,440 --> 00:18:20,800 Do you want me to do the rest of the shallots, chef? 415 00:18:20,840 --> 00:18:23,200 No, thanks, there's pots to wash, pal. Off you pop. 416 00:18:23,240 --> 00:18:25,320 The trimmed shallots are fried with herbs. 417 00:18:25,360 --> 00:18:27,440 Easy, this cheffing malarkey, James. 418 00:18:27,480 --> 00:18:29,160 Raymond Blanc, watch your back. 419 00:18:29,200 --> 00:18:33,120 The shallots go in to roast ready for the pastry topping. 420 00:18:33,160 --> 00:18:37,080 If James is making his own puff pastry for this tarte tatin, 421 00:18:37,120 --> 00:18:38,280 fair play to him. 422 00:18:38,320 --> 00:18:39,800 Looks home-made to me. 423 00:18:39,840 --> 00:18:41,480 Whenever I make pastry from fresh, 424 00:18:41,520 --> 00:18:43,680 and you don't use a machine, you use your hands, 425 00:18:43,720 --> 00:18:46,320 I think it adds so much more passion to the dish. 426 00:18:46,360 --> 00:18:49,880 After an eggy wash, the dish is ready for baking later. 427 00:18:49,920 --> 00:18:52,000 Onto dessert... 428 00:18:55,200 --> 00:18:57,160 Everything could go wrong with a souffle. 429 00:18:57,200 --> 00:19:00,360 It's got to rise to the occasion. No-one wants a floppy souffle. 430 00:19:00,400 --> 00:19:01,400 Tell me about it. 431 00:19:01,440 --> 00:19:02,880 Doing a souffle is a massive risk. 432 00:19:02,920 --> 00:19:04,840 It's a risk that I think is worth taking. Yeah. 433 00:19:04,880 --> 00:19:06,360 We want to win this, don't we? Yeah. 434 00:19:06,400 --> 00:19:07,800 That's the spirit. 435 00:19:07,840 --> 00:19:10,400 James whips up a passion fruit puree. 436 00:19:10,440 --> 00:19:11,880 Have you got confidence in me? 437 00:19:11,920 --> 00:19:14,080 Total confidence, James, you're the man. Brilliant. 438 00:19:14,120 --> 00:19:17,200 To avoid the dreaded droop, meringue will be added to the puree 439 00:19:17,240 --> 00:19:18,840 when the puds are baked tonight. 440 00:19:18,880 --> 00:19:21,480 If I could bathe in chocolate ice cream, I probably would, yeah. 441 00:19:21,520 --> 00:19:24,040 Yeah, definitely. That's something I'd do. 442 00:19:24,080 --> 00:19:25,880 Not much room for a dip in there. 443 00:19:25,920 --> 00:19:28,360 We're making the chocolate ice cream from scratch today. 444 00:19:28,400 --> 00:19:30,600 How exciting! 445 00:19:30,640 --> 00:19:33,280 James, your ice cream is ready. 446 00:19:33,320 --> 00:19:34,520 Ooh. 447 00:19:34,560 --> 00:19:36,240 Ooh. Looks a bit runny. 448 00:19:36,280 --> 00:19:37,360 Basically it's a custard. 449 00:19:37,400 --> 00:19:39,720 Chocolate custard set in the freezer. 450 00:19:39,760 --> 00:19:41,200 In it goes. 451 00:19:41,240 --> 00:19:43,400 The puds will be adorned with fancy dark and white 452 00:19:43,440 --> 00:19:45,120 chocolate shards later. 453 00:19:45,160 --> 00:19:46,600 That's my signature. 454 00:19:46,640 --> 00:19:50,040 Must be a nightmare getting that on the back of your debit card. 455 00:19:50,080 --> 00:19:52,960 Last up, the starter... 456 00:19:58,880 --> 00:20:02,040 How big's a quail's breast then? 457 00:20:02,080 --> 00:20:04,200 It's probably, well... 458 00:20:04,240 --> 00:20:05,440 Oh, that's quite big. 459 00:20:05,480 --> 00:20:06,920 As in that's like the whole bird. 460 00:20:06,960 --> 00:20:09,280 Oh, so if it's just the breast... Yeah, so... 461 00:20:09,320 --> 00:20:11,680 So what we're in for is a night of tiny food. 462 00:20:11,720 --> 00:20:13,280 Looks like it. 463 00:20:13,320 --> 00:20:15,360 To ensure the quail is moist and tender, 464 00:20:15,400 --> 00:20:17,880 James is vacuum packing it with herbs 465 00:20:17,920 --> 00:20:20,320 before slow-cooking in warm water. 466 00:20:20,360 --> 00:20:22,520 Right, in for a bird bath, 45 minutes. 467 00:20:22,560 --> 00:20:25,160 Now for the world's smallest Scotch eggs. 468 00:20:25,200 --> 00:20:28,680 If that quail's egg is overcooked in the middle, it's no good. 469 00:20:28,720 --> 00:20:29,920 It's game over. 470 00:20:29,960 --> 00:20:34,080 To avoid that, James uses iced water to halt the cooking process. 471 00:20:34,120 --> 00:20:36,720 Then the diddy eggs are bound in black pudding. 472 00:20:36,760 --> 00:20:41,160 The concentration on his face, a master at work. 473 00:20:41,200 --> 00:20:45,960 The master coats them in breadcrumbs ready for frying tonight. 474 00:20:46,000 --> 00:20:47,520 How's the sweetcorn puree? 475 00:20:47,560 --> 00:20:48,760 Voila. 476 00:20:48,800 --> 00:20:51,360 I think you mean tres bon, Antony. 477 00:20:51,400 --> 00:20:53,800 Finally, the pineapple brunoise. 478 00:20:53,840 --> 00:20:55,120 What's a pineapple brunoise? 479 00:20:55,160 --> 00:20:57,440 Just look it up, just look up what pineapple brunoise is. 480 00:20:57,480 --> 00:20:59,080 Yeah, give us a sec, I'll just look. 481 00:20:59,120 --> 00:21:00,560 Brace yourself, Gemma. 482 00:21:00,600 --> 00:21:03,960 Oh, another way of saying... Tiny pineapple. 483 00:21:04,000 --> 00:21:05,600 More tiny food. 484 00:21:05,640 --> 00:21:06,840 We're going to brunoise it, 485 00:21:06,880 --> 00:21:09,040 which basically means smallest possible dice. 486 00:21:09,080 --> 00:21:11,600 We're going to put it into a vac pack, compress it 487 00:21:11,640 --> 00:21:13,360 and let it cook in its own juices. 488 00:21:13,400 --> 00:21:16,160 In it goes and that's all they can do for now. 489 00:21:16,200 --> 00:21:18,440 James, come on, mate, we've got a lot to get on. 490 00:21:18,480 --> 00:21:19,840 Let's go win this competition. 491 00:21:19,880 --> 00:21:22,160 It's definitely... Yeah, I think it could be a winner. 492 00:21:22,200 --> 00:21:24,960 This could be a winning night, yes. It's actually a bit worrying. 493 00:21:25,000 --> 00:21:26,680 I still think our menu is better. 494 00:21:26,720 --> 00:21:29,080 Yeah, I think we're going to win still. 495 00:21:29,120 --> 00:21:31,560 Wow. First in are Gemma and Kyme. 496 00:21:31,600 --> 00:21:32,640 After you. 497 00:21:32,680 --> 00:21:35,520 Been taking tips from Antony, Kyme? 498 00:21:35,560 --> 00:21:38,440 Hello. How are you, you all right? 499 00:21:38,480 --> 00:21:39,760 Welcome, darling. 500 00:21:39,800 --> 00:21:41,600 Nice to see you, nice to see you, Kyme. 501 00:21:41,640 --> 00:21:44,240 Wonderful, thank you very much. Thank you very much. 502 00:21:44,280 --> 00:21:46,240 So what can we expect from you guys this evening? 503 00:21:46,280 --> 00:21:47,480 What are you expecting then? 504 00:21:47,520 --> 00:21:49,200 Nothing short of perfection. 505 00:21:49,240 --> 00:21:53,360 OK. The great news is it's all on James. 506 00:21:53,400 --> 00:21:56,200 That's true. To be fair, that is true. 507 00:21:56,240 --> 00:22:00,480 So much for one team, one dream. Here's Becky and Mark. 508 00:22:00,520 --> 00:22:04,240 Good to see you, Mark. Good to see you again. Good to see you, Mark. 509 00:22:04,280 --> 00:22:07,320 I've got a cocktail for you. Oh, this is fabulous. 510 00:22:07,360 --> 00:22:10,360 Cheers to a good night. Cheers. Sante. Cheers. 511 00:22:10,400 --> 00:22:12,320 Coming up, A list associates. 512 00:22:12,360 --> 00:22:14,600 Well, I did meet Keanu Reeves. I met Kylie Minogue, 513 00:22:14,640 --> 00:22:16,120 I met Cat Deeley. Kylie Minogue! 514 00:22:16,160 --> 00:22:18,560 Arnold Schwarzenegger was in the restaurant. 515 00:22:18,600 --> 00:22:21,520 I think if Keanu or Kylie walked into our establishment, 516 00:22:21,560 --> 00:22:22,800 they'd probably be lost. 517 00:22:22,840 --> 00:22:24,960 And dubious doppelgangers. 518 00:22:25,000 --> 00:22:28,200 I've had a few run-ins in the past of looks like Daniel Craig. 519 00:22:28,240 --> 00:22:30,160 Bond, James Bond. 520 00:22:32,680 --> 00:22:35,800 I want to know what delusional person said he looked like that. 521 00:22:43,440 --> 00:22:46,400 It's night two of our Professionals competition... 522 00:22:46,440 --> 00:22:49,680 Cheers. ..where Antony and nephew James are hosting 523 00:22:49,720 --> 00:22:53,280 a night of fancy French fare in Paris. 524 00:22:53,320 --> 00:22:55,520 Not the city, the Nottingham bistro 525 00:22:55,560 --> 00:22:58,240 off junction 25 of the M1 via the A52. 526 00:22:58,280 --> 00:23:00,840 We'll show you to your table shortly. Enjoy. 527 00:23:00,880 --> 00:23:02,400 Thank you. See you soon, guys. 528 00:23:02,440 --> 00:23:05,760 It's all about the food tonight. I'm feeling confident. 529 00:23:05,800 --> 00:23:07,680 I've got a great chef next to me. 530 00:23:07,720 --> 00:23:11,480 With Scotch eggs in the fryer, James browns the quail. 531 00:23:11,520 --> 00:23:13,680 Yeah, I'm pleased with them. A little bit more colour 532 00:23:13,720 --> 00:23:16,480 and they'll be good. We're starting to plate the dish and we'll go. 533 00:23:16,520 --> 00:23:18,720 How you getting on, James? You're looking pressured. 534 00:23:18,760 --> 00:23:21,520 I'm not pressured at all, pal. How long to the table? Three minutes. 535 00:23:21,560 --> 00:23:23,320 On goes the sweetcorn puree. 536 00:23:23,360 --> 00:23:26,160 You all right there, Ant? Yeah? You've had a tough day, haven't you? 537 00:23:26,200 --> 00:23:27,600 You OK just stood there watching? 538 00:23:27,640 --> 00:23:30,080 Been a tough day but I find sometimes standing 539 00:23:30,120 --> 00:23:33,240 is actually harder work than actually working, I find. 540 00:23:33,280 --> 00:23:34,560 Yeah, I'm sure. 541 00:23:34,600 --> 00:23:37,000 I don't know why you bother, Antony. 542 00:23:37,040 --> 00:23:39,240 Beautiful. Let's get them on the table. 543 00:23:39,280 --> 00:23:40,320 Best place for it. 544 00:23:40,360 --> 00:23:42,440 Quail breast with Scotch quail's egg, 545 00:23:42,480 --> 00:23:46,240 sweetcorn puree and pineapple brunoise. 546 00:23:46,280 --> 00:23:47,920 Bon appetit. 547 00:23:47,960 --> 00:23:49,160 Bon appetit. 548 00:23:49,200 --> 00:23:50,760 Very good French again, Antony. 549 00:23:53,360 --> 00:23:55,640 Very nice, James. It is really nice. 550 00:23:55,680 --> 00:23:58,520 Very good, very good. Very intrigued by the pineapple in the quail 551 00:23:58,560 --> 00:24:00,040 because even as a chef, 552 00:24:00,080 --> 00:24:02,480 I wouldn't have put them ingredients together 553 00:24:02,520 --> 00:24:04,000 but I have to say, it did work. 554 00:24:04,040 --> 00:24:07,080 I've never tried quail before and it's very nice, really nice. 555 00:24:07,120 --> 00:24:09,320 And the egg's bang on. Thank you. 556 00:24:09,360 --> 00:24:11,800 I must say I was very pleasantly surprised 557 00:24:11,840 --> 00:24:14,440 and I would probably order that again in a restaurant 558 00:24:14,480 --> 00:24:15,520 now that I've had it. 559 00:24:15,560 --> 00:24:19,480 Sweetcorn, couldn't really taste a lot of the sweetcorn in it myself 560 00:24:19,520 --> 00:24:21,400 but still, really, really nice. 561 00:24:21,440 --> 00:24:22,920 I disagree with her, to be honest. 562 00:24:22,960 --> 00:24:25,480 Obviously it was three quarters of the recipe was sweetcorn 563 00:24:25,520 --> 00:24:27,840 and there was no other similar comments from the table 564 00:24:27,880 --> 00:24:29,680 so she can have her opinion. That's fine. 565 00:24:29,720 --> 00:24:31,440 How did you get involved in cheffing? 566 00:24:31,480 --> 00:24:32,880 I've been a chef for 25 years, 567 00:24:32,920 --> 00:24:36,120 I got the opportunity to work in London with Gordon Ramsay. 568 00:24:36,160 --> 00:24:38,680 Wow. Yeah, I worked for two years at Claridge's 569 00:24:38,720 --> 00:24:41,520 and we gained a Michelin star in the first three months 570 00:24:41,560 --> 00:24:43,360 that I was there so it's nice to know 571 00:24:43,400 --> 00:24:45,480 I prepped the mushrooms for that, you know. 572 00:24:45,520 --> 00:24:47,280 I think he said himself, 573 00:24:47,320 --> 00:24:49,680 very much in there prepping mushrooms 574 00:24:49,720 --> 00:24:51,880 as opposed to being in the thick of everything. 575 00:24:51,920 --> 00:24:55,040 So, no, it didn't, it didn't faze me one bit. 576 00:24:55,080 --> 00:24:57,840 Well, if that didn't impress, this might do the trick. 577 00:24:57,880 --> 00:25:00,120 So who have you met that's really famous? 578 00:25:00,160 --> 00:25:03,200 I did meet Keanu Reeves, had a ten-minute chat with him. Stop it! 579 00:25:03,240 --> 00:25:05,560 Yeah. One of my favourites was Alex Ferguson, 580 00:25:05,600 --> 00:25:07,840 I met Kylie Minogue, I met Cat Deeley. 581 00:25:07,880 --> 00:25:10,000 Arnold Schwarzenegger was in the restaurant. 582 00:25:10,040 --> 00:25:12,880 I think if Keanu or Kylie walked into our establishment, 583 00:25:12,920 --> 00:25:14,520 they'd probably be lost. 584 00:25:14,560 --> 00:25:17,000 The chances of Kylie Minogue walking into our pub are slim to none. 585 00:25:17,040 --> 00:25:18,680 Very slim, I would have thought. 586 00:25:18,720 --> 00:25:21,080 So, I can top your Keanu, are you ready? 587 00:25:21,120 --> 00:25:23,120 Ooh, yes, make it a good one. 588 00:25:23,160 --> 00:25:25,800 I actually had some of the cast from Love Island once. 589 00:25:25,840 --> 00:25:27,200 Oh. 590 00:25:27,240 --> 00:25:28,400 ALL: Ooooh! 591 00:25:28,440 --> 00:25:30,480 I was all starstruck. 592 00:25:30,520 --> 00:25:32,480 Not exactly A-listers, though. 593 00:25:32,520 --> 00:25:34,880 Not quite Kylie or Arnie, no, but you know, 594 00:25:34,920 --> 00:25:36,800 it was relevant at the time. 595 00:25:36,840 --> 00:25:37,960 Lovely, James, thank you. 596 00:25:38,000 --> 00:25:40,120 I thought we had great feedback on the starter, 597 00:25:40,160 --> 00:25:42,240 clean plates all round. Ready to go with the main. 598 00:25:42,280 --> 00:25:44,280 James plates up his tartes. 599 00:25:44,320 --> 00:25:46,240 I'm really pleased with the colour on these. 600 00:25:46,280 --> 00:25:48,680 Nice crispy pastry as well. How's that duck looking? 601 00:25:48,720 --> 00:25:50,240 This duck looks quacking. 602 00:25:50,280 --> 00:25:53,240 Quacking! Ha-ha-ha. Ohhh. 603 00:25:53,280 --> 00:25:55,440 You happy with them? 604 00:25:55,480 --> 00:25:57,880 Yes, mate, I am. Let's go with them, eh? Good. 605 00:25:57,920 --> 00:26:00,240 Honey roasted duck breast with caramelised oranges, 606 00:26:00,280 --> 00:26:01,880 shallot tarte tatin 607 00:26:01,920 --> 00:26:04,120 and a diddy little jug of red wine jus. 608 00:26:05,720 --> 00:26:07,080 Thank you very much. 609 00:26:07,120 --> 00:26:09,440 Nice sauce, James, some good shine on that. 610 00:26:09,480 --> 00:26:10,640 Yes. 611 00:26:12,360 --> 00:26:14,280 The duck's just incredible. 612 00:26:14,320 --> 00:26:17,560 Absolutely incredible and I don't really like duck. 613 00:26:17,600 --> 00:26:20,000 Only critique, maybe a bit more veg. 614 00:26:20,040 --> 00:26:21,880 But, apart from that, great dish. 615 00:26:21,920 --> 00:26:24,840 I love duck, I really do. 616 00:26:24,880 --> 00:26:27,280 Wait, this is duck, isn't it? LAUGHTER 617 00:26:27,320 --> 00:26:30,160 In my head I went, "This isn't duck, and I've just said it's duck." 618 00:26:30,200 --> 00:26:32,840 Oh, my gosh. Of course it's duck. 619 00:26:32,880 --> 00:26:36,360 Duck's one of my favourite meats as well. This is the best thing. 620 00:26:36,400 --> 00:26:39,320 It's her favourite meat and she couldn't even identify it. 621 00:26:39,360 --> 00:26:43,240 The sauce is amazing. Thank you. I think it's a really good dish. 622 00:26:43,280 --> 00:26:45,080 Really good comments all around the table. 623 00:26:45,120 --> 00:26:47,400 I was really concerned about the sweetness, but, yeah, 624 00:26:47,440 --> 00:26:49,640 the red wine worked. 625 00:26:49,680 --> 00:26:52,920 Now, do I hear the sound of wedding bells? 626 00:26:52,960 --> 00:26:55,440 James is getting married this year. I'm getting married this year. 627 00:26:55,480 --> 00:26:58,360 Oh, wow. Oh, wow. What was the proposal like? 628 00:26:58,400 --> 00:27:00,560 I imagine with you it was quite extravagant. 629 00:27:00,600 --> 00:27:03,840 We had some circus acts, we had some firefighters. 630 00:27:03,880 --> 00:27:06,360 Ooh, actual firemen? 631 00:27:06,400 --> 00:27:09,040 I'd also said get 50 red roses. 632 00:27:09,080 --> 00:27:12,560 And the firefighter went in front of him, produced the roses 633 00:27:12,600 --> 00:27:14,840 and that was my cue to get on one knee, 634 00:27:14,880 --> 00:27:17,480 and it was a yes. Aww. 635 00:27:17,520 --> 00:27:20,440 It was the most unsurprising story I've ever heard. 636 00:27:20,480 --> 00:27:23,520 Of course that's what happened. It's perfect, it's perfect for him. 637 00:27:23,560 --> 00:27:27,200 In my personal experience, chefs are horrible people to date. 638 00:27:27,240 --> 00:27:31,080 Ouch! Why's that then? 639 00:27:31,120 --> 00:27:34,440 Always smell? They're just really not very nice. 640 00:27:34,480 --> 00:27:36,560 So how many chefs have you been out with? 641 00:27:36,600 --> 00:27:38,880 Yeah, Gemma? Officially, one. 642 00:27:38,920 --> 00:27:39,960 Oh, OK. 643 00:27:40,000 --> 00:27:42,120 Maybe internet dating's the way forward? 644 00:27:42,160 --> 00:27:45,400 If I was writing Gemma's dating profile, 645 00:27:45,440 --> 00:27:47,840 "Prickly and loud." 646 00:27:47,880 --> 00:27:50,320 You always talk to me about how you think I would be happier 647 00:27:50,360 --> 00:27:51,600 if I had a boyfriend. 648 00:27:51,640 --> 00:27:54,080 You could have used that opportunity to sell me to the world, 649 00:27:54,120 --> 00:27:56,480 and you really didn't. Lovely young lady, 650 00:27:56,520 --> 00:27:59,400 she would be a great wife one day, I'm sure of it. 651 00:27:59,440 --> 00:28:02,200 Any takers? Just looking for the next chef. 652 00:28:02,240 --> 00:28:03,320 Oh, my God! 653 00:28:03,360 --> 00:28:05,400 I think if I had to do a dating profile for you, 654 00:28:05,440 --> 00:28:08,120 Becky, I think it would be outgoing... Nice. 655 00:28:08,160 --> 00:28:09,840 .adventurous... Nice. 656 00:28:09,880 --> 00:28:12,320 But slightly unfit. 657 00:28:12,360 --> 00:28:14,400 Did he really just say that?! 658 00:28:14,440 --> 00:28:16,560 So, in all fairness I started off with two positives. 659 00:28:16,600 --> 00:28:18,560 Yes. That didn't go far. 660 00:28:18,600 --> 00:28:20,720 I then did go slightly, slightly controversial. 661 00:28:20,760 --> 00:28:23,080 What did we go for? 662 00:28:23,120 --> 00:28:25,680 You cannot tell a woman she's unfit. 663 00:28:25,720 --> 00:28:27,560 When I say unfit, 664 00:28:27,600 --> 00:28:31,440 I mean in the pure exercise term, 665 00:28:31,480 --> 00:28:34,440 as opposed to your appearance. Mm-hm. 666 00:28:34,480 --> 00:28:38,600 Has anybody got a shovel so he can keep digging, anybody? 667 00:28:38,640 --> 00:28:41,480 So if I was writing my own dating profile, 668 00:28:41,520 --> 00:28:44,120 I think I'd maybe have to refer back to, 669 00:28:44,160 --> 00:28:45,840 I've had a few runs in the past of 670 00:28:45,880 --> 00:28:47,880 "Looks like Daniel Craig." 671 00:28:47,920 --> 00:28:49,560 Bond, James Bond. 672 00:28:49,600 --> 00:28:51,080 It's like he's in the room. 673 00:28:51,120 --> 00:28:54,120 Yes, I've been confused with Daniel Craig 674 00:28:54,160 --> 00:28:55,920 back in the day, yeah. 675 00:28:55,960 --> 00:28:58,680 Perhaps maybe the looks are going a little bit nowadays though. 676 00:28:58,720 --> 00:29:00,400 Oh, don't be so modest. 677 00:29:02,960 --> 00:29:06,480 I want to know what delusional person said he looked like that. 678 00:29:06,520 --> 00:29:09,200 I could, honestly, I can see it a little bit. 679 00:29:09,240 --> 00:29:11,520 No, I can't see it at all. 680 00:29:11,560 --> 00:29:14,840 I love that, "Eight or nine years ago, right?" 681 00:29:14,880 --> 00:29:16,320 Antony probably goes on holiday 682 00:29:16,360 --> 00:29:19,800 and comes out of the sea in little tiny shorts. 683 00:29:19,840 --> 00:29:22,000 Do I want to imagine it? No, not really. 684 00:29:22,040 --> 00:29:23,560 Well, we all have to now. 685 00:29:23,600 --> 00:29:25,680 Right, two courses down, one more to go. 686 00:29:25,720 --> 00:29:29,280 Took a real risk with the souffle, so fingers crossed. 687 00:29:29,320 --> 00:29:32,800 To fruit puree, James adds whipped egg whites. 688 00:29:32,840 --> 00:29:34,240 That's good. 689 00:29:34,280 --> 00:29:35,400 How's it looking, James? 690 00:29:35,440 --> 00:29:37,240 Time will tell, but I'm confident. 691 00:29:37,280 --> 00:29:39,920 While they bake, bananas are blowtorched, 692 00:29:39,960 --> 00:29:41,280 ice-cream's portioned, 693 00:29:41,320 --> 00:29:43,880 and with the puds puffed up, it's good to go. 694 00:29:43,920 --> 00:29:46,800 Passion fruit souffle with banana crisp, 695 00:29:46,840 --> 00:29:49,480 chocolate ice cream and a milkshake chaser. 696 00:29:49,520 --> 00:29:52,480 Enjoy. Thank you very much. Thank you. Thank you so much. 697 00:29:54,320 --> 00:29:57,440 I think sometimes people underpower a souffle. 698 00:29:57,480 --> 00:30:00,880 That's bags of flavour, great job. 699 00:30:00,920 --> 00:30:02,480 Absolutely agree, I loved it. 700 00:30:02,520 --> 00:30:04,520 I'm going to go out there and say it's probably one of 701 00:30:04,560 --> 00:30:06,480 the best desserts I've had in a long time. 702 00:30:06,520 --> 00:30:10,440 So would it surprise you to know I did the souffle? 703 00:30:10,480 --> 00:30:12,760 Did you actually? No, I didn't. 704 00:30:12,800 --> 00:30:14,520 LAUGHTER 705 00:30:14,560 --> 00:30:17,360 Did I help at all with the souffle? Just remind me. No. 706 00:30:17,400 --> 00:30:19,840 That's why it was the best bit! 707 00:30:19,880 --> 00:30:22,520 CHUCKLING 708 00:30:22,560 --> 00:30:24,240 CACKLING 709 00:30:24,280 --> 00:30:26,320 Right you lot, let's call it a night. 710 00:30:26,360 --> 00:30:29,840 100% done it. If it wasn't decided by the main, 711 00:30:29,880 --> 00:30:31,600 it was decided at the dessert. 712 00:30:31,640 --> 00:30:35,080 I've really enjoyed the food tonight, great hosting too. 713 00:30:35,120 --> 00:30:38,160 So we're scoring Antony and James... 18. 714 00:30:38,200 --> 00:30:39,840 I think the food has been really top notch. 715 00:30:39,880 --> 00:30:41,400 And we've had a really great night, 716 00:30:41,440 --> 00:30:43,880 so we're going to score Antony and James a... 717 00:30:43,920 --> 00:30:45,760 BOTH: 17. 718 00:30:45,800 --> 00:30:49,720 So, a score of 35 takes Paris into the lead. 719 00:30:49,760 --> 00:30:51,560 Tres bien, mes amis. 720 00:30:55,280 --> 00:30:57,160 It's the final day of the competition 721 00:30:57,200 --> 00:31:00,480 and chef Kyme and front of house Gemma from the Red Lion 722 00:31:00,520 --> 00:31:04,480 are hoping their gastropub grub will catapult them into pole position. 723 00:31:04,520 --> 00:31:06,600 I'm really nervous about being in the kitchen today. 724 00:31:06,640 --> 00:31:09,000 You'll be fine, you'll be fine. Yeah, but I know... 725 00:31:09,040 --> 00:31:10,840 As long as you follow some instruction. 726 00:31:10,880 --> 00:31:12,440 I'm not good at following instructions. 727 00:31:12,480 --> 00:31:14,440 Yeah, well, you need to be. 728 00:31:14,480 --> 00:31:17,400 So Kyme's a little bit younger. I think he's 26 729 00:31:17,440 --> 00:31:20,520 so he might crumble under the pressure. I really hope he doesn't. 730 00:31:20,560 --> 00:31:24,480 I think there's a little dark horse in Kyme and I think, yeah, he's 731 00:31:24,520 --> 00:31:27,640 going to pull something out that is going to be a bit shocking. 732 00:31:27,680 --> 00:31:29,880 That sounds painful. 733 00:31:29,920 --> 00:31:32,040 So guys, feeling the pressure? 734 00:31:32,080 --> 00:31:35,120 Our food is on par. If not better. 735 00:31:35,160 --> 00:31:38,440 I can't wait to see their reaction to what we serve tonight. 736 00:31:38,480 --> 00:31:40,160 First up for scrutiny, 737 00:31:40,200 --> 00:31:42,800 Beef fillet carpaccio with truffle espuma, 738 00:31:42,840 --> 00:31:46,720 aged Parmesan and pickled shimeji mushrooms. 739 00:31:46,760 --> 00:31:50,040 Right up my street that is, yeah. 740 00:31:50,080 --> 00:31:52,320 Fillet of beef carpaccio is thinly sliced beef, 741 00:31:52,360 --> 00:31:54,680 just seared on the outside and raw in the middle. 742 00:31:54,720 --> 00:31:56,200 Did you say raw? 743 00:31:56,240 --> 00:31:58,200 Very, very, very rare. 744 00:31:58,240 --> 00:32:00,400 OK, I think that's brave. 745 00:32:00,440 --> 00:32:04,240 Kyme starts by seasoning his meat with industrial amounts of pepper. 746 00:32:04,280 --> 00:32:07,200 I hope they like pepper, Kyme. I hope so too. 747 00:32:07,240 --> 00:32:10,400 Adding anything else? Using a little bit of cep powder on the outside, 748 00:32:10,440 --> 00:32:13,040 it's literally just dried cep mushrooms. 749 00:32:13,080 --> 00:32:16,360 To get a nice crust, the fillets are seared in a hot pan. 750 00:32:16,400 --> 00:32:20,800 The secret of any good steak is butter and baste. 751 00:32:20,840 --> 00:32:23,720 That is a winning starter if I've ever seen one. For sure. 752 00:32:23,760 --> 00:32:27,440 They're doing a foam, OK? OK. Is that what espuma is? Yeah. 753 00:32:27,480 --> 00:32:30,320 Oh, we do love a good foam, don't we, Mark? 754 00:32:30,360 --> 00:32:32,240 Well, who doesn't? 755 00:32:32,280 --> 00:32:36,400 For the espuma, truffle oil is added to milk and beef stock. Any good? 756 00:32:36,440 --> 00:32:38,600 Ooh. That's amazing. 757 00:32:38,640 --> 00:32:42,920 The amazing sauce is decanted into a fancy foam frother. 758 00:32:42,960 --> 00:32:45,120 Ready for tonight, lovely. Lovely. 759 00:32:45,160 --> 00:32:47,400 Lovely. Mushrooms are next. 760 00:32:47,440 --> 00:32:50,840 A shimeji mushroom is a Japanese style mushroom. 761 00:32:50,880 --> 00:32:53,360 I love a pickled little mushroom, I think they're brilliant. 762 00:32:53,400 --> 00:32:56,080 I think they bring a lot of excitement to the dish. 763 00:32:56,120 --> 00:32:58,360 To be fair, that does look exciting 764 00:32:58,400 --> 00:33:01,000 but wait till you see the shaved cheese. 765 00:33:01,040 --> 00:33:03,320 Aged Parmesan. I like Parmesan. 766 00:33:03,360 --> 00:33:05,680 But that could taste like granny's foot shavings. 767 00:33:05,720 --> 00:33:07,600 Never tasted them, to be honest. 768 00:33:07,640 --> 00:33:09,560 NARRATOR RETCHES 769 00:33:09,600 --> 00:33:11,560 Shall we move onto the main? 770 00:33:11,600 --> 00:33:16,120 Chicken supreme with a wild garlic emulsion and olive oil pomme puree. 771 00:33:16,160 --> 00:33:18,880 I'm a bit underwhelmed with the main course, overall. 772 00:33:18,920 --> 00:33:21,280 I think I just expected something to go wow. 773 00:33:21,320 --> 00:33:25,000 I wonder if the walls in the restaurant are magnolia as well. 774 00:33:25,040 --> 00:33:27,040 That's harsh. 775 00:33:27,080 --> 00:33:31,240 To elevate it above the ordinary, Kyme is pimping up his poultry. 776 00:33:31,280 --> 00:33:33,760 This technique is called French trimming. 777 00:33:33,800 --> 00:33:36,160 Just taking all the meat off the bone, 778 00:33:36,200 --> 00:33:38,520 just so they're nice and clean and presentable. 779 00:33:38,560 --> 00:33:41,400 Fit for a royal garden party. 780 00:33:41,440 --> 00:33:45,240 For the emulsion, blanched wild garlic is blitzed with oil. 781 00:33:45,280 --> 00:33:47,840 Look at that, the colour on that. Lovely and green. 782 00:33:47,880 --> 00:33:51,080 In go soft boiled eggs, the garlic juice and, 783 00:33:51,120 --> 00:33:53,440 after another blitz, it's done. 784 00:33:53,480 --> 00:33:56,040 Yeah, happy with that. Yay. 785 00:33:56,080 --> 00:33:58,760 Yay indeed. Now the mash. 786 00:33:58,800 --> 00:34:00,880 Olive oil pomme puree? 787 00:34:00,920 --> 00:34:03,760 Well it's an apple sauce with olive oil. 788 00:34:03,800 --> 00:34:07,360 OK, a little bit of knowledge for you. 789 00:34:07,400 --> 00:34:10,400 In French, pomme de terre means... It's potato. 790 00:34:10,440 --> 00:34:11,920 I know that. 791 00:34:11,960 --> 00:34:13,920 And those potatoes are whipped till smooth. 792 00:34:13,960 --> 00:34:16,320 It means apples of the ground which is why it's pommes. 793 00:34:16,360 --> 00:34:18,280 I 100% know that too. OK. 794 00:34:18,320 --> 00:34:19,520 Learnt that when I was 12. 795 00:34:19,560 --> 00:34:22,120 OK. So why did you say apple puree? Were you joking? 796 00:34:22,160 --> 00:34:23,920 Because it said pommes. 797 00:34:23,960 --> 00:34:25,160 Oh, I feel your pain. 798 00:34:25,200 --> 00:34:28,080 The lumpless spuds are blended with cream. 799 00:34:28,120 --> 00:34:31,440 It's not pomme de terre puree. Pomme puree. A classic French potato. 800 00:34:31,480 --> 00:34:33,280 So I wasn't wrong in saying pomme was apple then? 801 00:34:33,320 --> 00:34:35,320 No, you're not, but that's not an apple puree. 802 00:34:35,360 --> 00:34:37,040 Oh, are you two done? 803 00:34:37,080 --> 00:34:41,440 Finally, les pommes de terre are joined by huile d'olive. 804 00:34:41,480 --> 00:34:43,200 That's olive oil, Antony. 805 00:34:43,240 --> 00:34:44,600 Perfect. That's lovely. 806 00:34:44,640 --> 00:34:47,120 Lovely. Onto the final course, 807 00:34:47,160 --> 00:34:48,440 Tonka bean cream 808 00:34:48,480 --> 00:34:51,560 with strawberry granita and meringue shards. 809 00:34:51,600 --> 00:34:53,600 What's a tonka bean? I don't know that. 810 00:34:53,640 --> 00:34:55,320 And neither do I. 811 00:34:55,360 --> 00:34:57,880 It's a vanilla substitute. Vanilla substitute. 812 00:34:57,920 --> 00:35:01,640 It is indeed. Used in perfumery, 813 00:35:01,680 --> 00:35:05,240 this gourmet ingredient has a nuanced aroma of cinnamon, 814 00:35:05,280 --> 00:35:08,520 almonds, cherries and furniture polish. 815 00:35:08,560 --> 00:35:12,600 It brings a bit of luxury. That's what we like doing here. 816 00:35:12,640 --> 00:35:15,880 The luxurious seeds are added to cream, sugar and gelatine. 817 00:35:15,920 --> 00:35:18,720 If you put too much in, it's overperfumed, 818 00:35:18,760 --> 00:35:20,600 overpower the whole dish. 819 00:35:20,640 --> 00:35:23,560 It becomes quite sickly. And, is it? 820 00:35:23,600 --> 00:35:26,360 Bang on. Perfect. Great! 821 00:35:26,400 --> 00:35:29,280 With the cream in to set, they get busy with meringue. 822 00:35:29,320 --> 00:35:31,680 Sugar's added to whipped egg whites. 823 00:35:31,720 --> 00:35:34,200 This is the cheffy bit. 824 00:35:34,240 --> 00:35:37,440 Yeah, not sure slapping a bowl makes you a chef. 825 00:35:37,480 --> 00:35:40,520 The baked meringue will be sprinkled on the puds this evening 826 00:35:40,560 --> 00:35:42,880 along with a frozen dollop of strawberry puree 827 00:35:42,920 --> 00:35:44,680 and that's the prep done. 828 00:35:44,720 --> 00:35:49,240 For me this isn't really a risky menu, so I'm quite confident. 829 00:35:49,280 --> 00:35:52,360 That has got to be executed to perfection to challenge 830 00:35:52,400 --> 00:35:54,680 the intricacies of what we delivered last night. 831 00:35:54,720 --> 00:35:56,640 I think everything's going to go great tonight, 832 00:35:56,680 --> 00:35:58,960 as long as you don't mess up. As long as you keep smiling. 833 00:35:59,000 --> 00:36:00,480 BOTH: Smile and wave. 834 00:36:00,520 --> 00:36:02,480 Now's your chance to try it out. 835 00:36:02,520 --> 00:36:05,160 This looks rather nice, dun't it? Dun't it just. 836 00:36:05,200 --> 00:36:07,640 It's Mark and Becky from the Plough. 837 00:36:07,680 --> 00:36:09,840 Lovely to see you, hello, my darling. 838 00:36:09,880 --> 00:36:12,240 Very good to see you. You OK? Good, how are you guys? 839 00:36:12,280 --> 00:36:14,920 Good. Brilliant, got a little welcome drink for you. 840 00:36:14,960 --> 00:36:18,440 It's called the Blushing Monk. The story goes that the monks had 841 00:36:18,480 --> 00:36:20,640 a secret tunnel leading from the priory to 842 00:36:20,680 --> 00:36:22,680 the cellar of our little pub here 843 00:36:22,720 --> 00:36:26,000 and so we've done a cocktail with a chaser of real ale 844 00:36:26,040 --> 00:36:27,760 because that's how the monks would do it. 845 00:36:27,800 --> 00:36:30,320 Typical monks, always encouraging bad habits. 846 00:36:30,360 --> 00:36:32,400 Hey-hey! Sorry. 847 00:36:32,440 --> 00:36:34,840 It's a winning combination that one, isn't it? 848 00:36:34,880 --> 00:36:36,960 This looks nice, Ant. JAMES BOND THEME PLAYS 849 00:36:37,000 --> 00:36:39,720 Last up it's Daniel Craig - oh, no sorry, it's Antony - 850 00:36:39,760 --> 00:36:42,160 with nephew James, from Paris. 851 00:36:42,200 --> 00:36:44,760 Are you feeling nervous? Pressure on? 852 00:36:44,800 --> 00:36:47,800 We're in this competition for a reason. We're in it to win it. 853 00:36:47,840 --> 00:36:49,720 Wow, fighting talk. 854 00:36:49,760 --> 00:36:52,480 Absolutely. James is looking quite smug over there. 855 00:36:52,520 --> 00:36:56,240 Do I really come across as smug? You are doing today, to be fair. 856 00:36:56,280 --> 00:36:58,320 Yes, Smuggy McSmugface. 857 00:36:58,360 --> 00:37:03,400 Here's to a great night, a great week, and the winning night. Cheers. 858 00:37:03,440 --> 00:37:05,960 Coming up, bovine bunkum. 859 00:37:06,000 --> 00:37:08,520 Every week in the countryside in the UK, 860 00:37:08,560 --> 00:37:10,240 people are killed by cows. 861 00:37:10,280 --> 00:37:12,320 Cows herd together and trample you to death. 862 00:37:12,360 --> 00:37:15,280 I don't often wander in fields with cows 863 00:37:15,320 --> 00:37:17,000 and think they're going to kill me. 864 00:37:17,040 --> 00:37:18,120 Yay. 865 00:37:18,160 --> 00:37:19,840 And someone wins the wonga. 866 00:37:19,880 --> 00:37:21,320 Ohhhhh! 867 00:37:28,720 --> 00:37:31,440 It's the final night of our Professionals competition 868 00:37:31,480 --> 00:37:34,160 in Nottingham, where Kyme and Gemma from the Red Lion 869 00:37:34,200 --> 00:37:37,320 are serving up posh pub grub in the hope of grabbing a grand. 870 00:37:37,360 --> 00:37:39,960 I'll go and get the starters done, and we'll see you soon. 871 00:37:40,000 --> 00:37:42,680 Nice one, look forward to it. See you soon. 872 00:37:42,720 --> 00:37:45,000 Do you want me to do anything or shall I just stand back? 873 00:37:45,040 --> 00:37:47,120 Please stand back. I'll just let you do it. 874 00:37:47,160 --> 00:37:50,280 Probably best. Kyme starts by plating his beef. 875 00:37:50,320 --> 00:37:52,640 I don't want to distract an artist at work. 876 00:37:52,680 --> 00:37:53,840 Oh, Gemma. 877 00:37:53,880 --> 00:37:55,760 On go mini mushrooms. 878 00:37:55,800 --> 00:37:58,160 Do you need... are you sweating? No, I'm not sweating. 879 00:37:58,200 --> 00:38:00,440 So much for standing back! 880 00:38:00,480 --> 00:38:02,400 Get the tissue off my head. 881 00:38:02,440 --> 00:38:04,480 That went down like a lead balloon, didn't it? 882 00:38:04,520 --> 00:38:05,760 Yes, it did. 883 00:38:05,800 --> 00:38:09,280 With a good splodge of fancy foam, it's ready to serve. 884 00:38:09,320 --> 00:38:11,600 They look amazing, Kyme, well done. 885 00:38:11,640 --> 00:38:15,400 Service! Beef carpaccio with a truffle espuma, 886 00:38:15,440 --> 00:38:18,960 pickled shimeji mushrooms and aged Parmesan. 887 00:38:19,000 --> 00:38:21,560 There you go, Mark. Thank you so much. 888 00:38:21,600 --> 00:38:23,680 Dig in. 889 00:38:23,720 --> 00:38:25,320 How are we all finding it? 890 00:38:25,360 --> 00:38:27,200 I think it's a great opening starter. 891 00:38:27,240 --> 00:38:29,080 The beef's cooked amazing. 892 00:38:29,120 --> 00:38:31,200 I really like the mushrooms because I love mushrooms. 893 00:38:31,240 --> 00:38:33,520 That was tasty, that was up my street. Good. 894 00:38:33,560 --> 00:38:37,160 I'd probably like to have seen the pickled shimeji separate, 895 00:38:37,200 --> 00:38:39,760 maybe not hidden in the espuma. Don't you just hate it 896 00:38:39,800 --> 00:38:42,160 when you can't see the shimeji for the espuma? 897 00:38:42,200 --> 00:38:44,880 The beef was amazingly pink. I wanted to see it, 898 00:38:44,920 --> 00:38:46,840 I wanted to see those pickled mushrooms. 899 00:38:46,880 --> 00:38:50,600 That's all they had to say, was there was too much on the plate. 900 00:38:50,640 --> 00:38:53,320 I think that's the best comment to have. 901 00:38:53,360 --> 00:38:56,240 Back with the gang, talking horses during courses. 902 00:38:56,280 --> 00:38:59,160 It's a very dog-friendly pub and I suppose some people think 903 00:38:59,200 --> 00:39:01,560 they can bring other animals into the mix. 904 00:39:01,600 --> 00:39:03,760 So they came through the door, 905 00:39:03,800 --> 00:39:06,600 referred to it as, "Can I bring my big dog in?" 906 00:39:06,640 --> 00:39:08,080 We were like, yeah sure. 907 00:39:08,120 --> 00:39:10,880 And you just hear this click-clack. click-clack. 908 00:39:10,920 --> 00:39:14,480 It was literally a miniature horse walking through the pub. 909 00:39:14,520 --> 00:39:16,120 We've got diners. 910 00:39:16,160 --> 00:39:18,600 The worst part of it is I'm petrified of horses. 911 00:39:18,640 --> 00:39:21,160 How scared of horses, are you? To be honest, I didn't really know 912 00:39:21,200 --> 00:39:23,200 I was that scared of them until it came in 913 00:39:23,240 --> 00:39:26,600 and then it just washed over me. I have a similar fear of horses. 914 00:39:26,640 --> 00:39:29,680 Do you? Do you like cows? 915 00:39:29,720 --> 00:39:34,000 I wouldn't go and pat one but, yeah, I've no problem with cows. 916 00:39:34,040 --> 00:39:37,320 Right, every week in the countryside, in the UK, 917 00:39:37,360 --> 00:39:38,800 people are killed by cows. 918 00:39:38,840 --> 00:39:40,440 Mooo! 919 00:39:40,480 --> 00:39:44,200 They walk through fields thinking cows are friendly. 920 00:39:44,240 --> 00:39:46,960 Cows herd together and trample you to death. 921 00:39:47,000 --> 00:39:51,200 Do they wear ca-moo-flage, eh? Heh. 922 00:39:51,240 --> 00:39:52,920 He said it to try and make us feel better 923 00:39:52,960 --> 00:39:54,480 but it made us all feel worse. Yeah. 924 00:39:54,520 --> 00:39:57,320 I don't often wander in fields with cows 925 00:39:57,360 --> 00:39:59,160 and think they're going to kill me. 926 00:39:59,200 --> 00:40:02,200 Don't panic. I've rung the vets, it's very, very unlikely. 927 00:40:02,240 --> 00:40:04,720 Cows might look cute, I personally like cows, 928 00:40:04,760 --> 00:40:06,480 but there's another side to them. 929 00:40:06,520 --> 00:40:08,880 Mooooooooooo-ving on. 930 00:40:08,920 --> 00:40:12,360 The first course has gone down really well, so quite happy. 931 00:40:12,400 --> 00:40:13,960 Just need to nail this next one. 932 00:40:14,000 --> 00:40:16,920 Kyme kicks off the main by frying his chicken. 933 00:40:16,960 --> 00:40:18,960 Don't burn them, Kyme. 934 00:40:19,000 --> 00:40:22,040 Thanks, Gemma. Absolutely solid support there. 935 00:40:22,080 --> 00:40:23,720 Yeah. Come on, Kyme. 936 00:40:23,760 --> 00:40:26,200 Look, I'm providing some entertainment over here. 937 00:40:27,880 --> 00:40:30,280 So tragic. 938 00:40:31,920 --> 00:40:35,240 Mate, stop. He's not feeling it, Gemma. 939 00:40:35,280 --> 00:40:38,320 Oh, I'm trying to lighten the mood. You're very serious. 940 00:40:38,360 --> 00:40:40,600 I'm just trying to cook. Happier now? 941 00:40:40,640 --> 00:40:42,280 Absolutely how I wanted it. 942 00:40:42,320 --> 00:40:44,560 Good. Whack it on a plate then. 943 00:40:44,600 --> 00:40:47,320 Super pleased with that. It's everything how I planned so... 944 00:40:47,360 --> 00:40:49,720 Chicken supreme with a wild garlic emulsion, 945 00:40:49,760 --> 00:40:53,480 olive oil pomme puree and chicken sauce. 946 00:40:53,520 --> 00:40:55,000 Thank you very much. 947 00:40:55,040 --> 00:40:57,160 Enjoy. It looks great. 948 00:40:58,560 --> 00:41:02,040 Chicken breast, cooked perfectly. Thank you very much. 949 00:41:02,080 --> 00:41:04,240 Absolutely love it. The pomme puree, 950 00:41:04,280 --> 00:41:05,960 there's a lot of people just say pomme puree 951 00:41:06,000 --> 00:41:08,520 and it's not pomme puree and this really is. 952 00:41:08,560 --> 00:41:11,520 I was massively impressed. It was absolutely banging. 953 00:41:11,560 --> 00:41:15,440 Really, really strong main course, and I'd be so proud to serve that. 954 00:41:15,480 --> 00:41:18,320 It means a lot that you guys say that to us, it really does. 955 00:41:18,360 --> 00:41:21,000 Thank you. Sorry. Don't be like that. 956 00:41:21,040 --> 00:41:23,120 He's just so modest. 957 00:41:23,160 --> 00:41:24,880 Like, thank you. 958 00:41:24,920 --> 00:41:27,240 You've set me off now. 959 00:41:27,280 --> 00:41:29,520 I'm just very emotional. I'm sorry that I did that. 960 00:41:29,560 --> 00:41:31,400 No, it was quite nice. 961 00:41:31,440 --> 00:41:32,480 Oh, you big softie. 962 00:41:32,520 --> 00:41:34,640 Hope you enjoyed your main courses. 963 00:41:34,680 --> 00:41:36,360 If you'd like to follow us next door, 964 00:41:36,400 --> 00:41:38,360 we've got a little surprise for you. 965 00:41:38,400 --> 00:41:42,680 Oh, I love a surprise. Let's hope it's H from Steps. 966 00:41:42,720 --> 00:41:45,800 I'd like to introduce you to our little friend, Basil. 967 00:41:45,840 --> 00:41:47,360 It's only Basil, 968 00:41:47,400 --> 00:41:50,120 the little horse Gemma and Kyme were talking about. 969 00:41:50,160 --> 00:41:53,600 We walked down the stairs and there was a horse in the bar. 970 00:41:53,640 --> 00:41:56,800 There was a Shetland pony in the room. I couldn't believe it. 971 00:41:56,840 --> 00:41:59,680 I backed that at the Grand National. 972 00:41:59,720 --> 00:42:02,120 Are you all right, Mark? Strangely I'm OK with that. 973 00:42:02,160 --> 00:42:03,280 I'll do it if you do it. 974 00:42:03,320 --> 00:42:06,160 Go on, stroke the pony. 975 00:42:06,200 --> 00:42:08,040 If you hold the treats next to your face, 976 00:42:08,080 --> 00:42:12,240 Basil will give you a little kiss. Oh, lovely. Kiss. 977 00:42:12,280 --> 00:42:14,520 No tongues, Antony. 978 00:42:14,560 --> 00:42:18,240 I'm wondering if Antony will have this conversation with his fiancee. 979 00:42:18,280 --> 00:42:19,480 About kissing a horse. 980 00:42:19,520 --> 00:42:21,840 I've kissed a horse in a pub this evening. 981 00:42:21,880 --> 00:42:24,560 And he liked it. I'm not sure Basil did. 982 00:42:24,600 --> 00:42:26,360 To be fair, I think it was just flirting 983 00:42:26,400 --> 00:42:28,120 with me. I don't think it was interested. 984 00:42:28,160 --> 00:42:31,000 He's a tease, isn't he? See you, Basil. Bye, Basil. 985 00:42:31,040 --> 00:42:35,200 GRUFFLY: Don't forget to write. Excuse me, I'm a little horse. 986 00:42:35,240 --> 00:42:38,080 Time for the last course of the competition. 987 00:42:38,120 --> 00:42:41,160 I made that meringue, all on my own, didn't I, Kyme? 988 00:42:41,200 --> 00:42:43,000 You sure did. Woo. 989 00:42:43,040 --> 00:42:44,280 Woo indeed. 990 00:42:44,320 --> 00:42:45,480 They're going to love it. 991 00:42:45,520 --> 00:42:47,200 Tonka bean cream 992 00:42:47,240 --> 00:42:50,400 with strawberry granita and Gemma's meringue shards. 993 00:42:50,440 --> 00:42:52,880 So last course of the week, enjoy. 994 00:42:55,360 --> 00:42:58,280 It seems different, more sturdy than pannacotta. 995 00:42:58,320 --> 00:43:01,400 I've set it in a glass so it is a little bit thicker. 996 00:43:01,440 --> 00:43:04,040 I enjoyed it, it was nothing special. 997 00:43:04,080 --> 00:43:08,440 It's not my favourite course but it's still really nice. 998 00:43:08,480 --> 00:43:10,680 For some reason, I expected a bit more theatre from it. 999 00:43:10,720 --> 00:43:11,720 Right, OK. 1000 00:43:11,760 --> 00:43:14,680 The elements were there that we wanted, 1001 00:43:14,720 --> 00:43:16,400 just not in the right proportion. 1002 00:43:16,440 --> 00:43:17,680 I think the amount 1003 00:43:17,720 --> 00:43:19,600 of tonka bean cream needed that 1004 00:43:19,640 --> 00:43:22,120 extra amount of strawberry just to kind of balance it all. 1005 00:43:22,160 --> 00:43:24,720 I think there was enough granita on there. 1006 00:43:24,760 --> 00:43:26,240 I think we did a great job tonight 1007 00:43:26,280 --> 00:43:28,040 and I'm really happy with what we did, 1008 00:43:28,080 --> 00:43:29,440 and that's all that really matters. 1009 00:43:29,480 --> 00:43:31,520 Apart from the scores, that is. 1010 00:43:31,560 --> 00:43:34,080 The Red Lion need to score 36 or more 1011 00:43:34,120 --> 00:43:36,640 to outrun current leaders, Paris. 1012 00:43:36,680 --> 00:43:38,480 Good hosts, good food. 1013 00:43:38,520 --> 00:43:41,720 The only thing that slightly let it down tonight was the dessert. 1014 00:43:41,760 --> 00:43:43,560 So we're going to score Gemma and Kyme... 1015 00:43:43,600 --> 00:43:45,840 17. 1016 00:43:45,880 --> 00:43:49,360 Good food but it was lacking slightly in technical difficulty 1017 00:43:49,400 --> 00:43:51,080 so we're going to give Gemma and Kyme... 1018 00:43:51,120 --> 00:43:53,240 Hold your miniature horses, boys. 1019 00:43:53,280 --> 00:43:55,120 Hurray. 1020 00:43:55,160 --> 00:43:57,760 Let's find out together who's going to bag the cash. 1021 00:43:57,800 --> 00:44:00,520 Ooh. 1022 00:44:00,560 --> 00:44:04,280 In joint second place is... 1023 00:44:04,320 --> 00:44:08,040 the Red Lion and the Plough. 1024 00:44:08,080 --> 00:44:12,880 Paris scored Kyme and Gemma 15, giving them a total of 32. 1025 00:44:12,920 --> 00:44:16,400 So that means that in first place is Paris. 1026 00:44:19,760 --> 00:44:22,560 Thank you, darling. Thank you. 1027 00:44:23,560 --> 00:44:26,440 The three of us are all at the top of our game 1028 00:44:26,480 --> 00:44:30,360 and it could have been anyone's so congratulations to them. 1029 00:44:34,280 --> 00:44:36,800 We came across two fantastic restaurants 1030 00:44:36,840 --> 00:44:38,320 with fantastic chefs, 1031 00:44:38,360 --> 00:44:40,800 brilliant front of house team and to be honest, 1032 00:44:40,840 --> 00:44:42,920 we couldn't have lost to anyone better. 1033 00:44:42,960 --> 00:44:44,920 No. 1034 00:44:44,960 --> 00:44:46,880 Whoa, that's coming out your prize money. 1035 00:44:46,920 --> 00:44:48,560 This boy can cook. 1036 00:44:48,600 --> 00:44:50,520 I think it's all down to the hosting skills at 1037 00:44:50,560 --> 00:44:52,600 the end of the day. 1038 00:44:52,640 --> 00:44:53,640 Bond, James Bond. 1039 00:44:55,840 --> 00:44:57,800 Shaken, not stirred. 1040 00:44:57,840 --> 00:44:59,560 # And I wish I was James Bond 1041 00:44:59,600 --> 00:45:02,080 # Just for the day 1042 00:45:02,120 --> 00:45:04,200 # Kissing all the girls 1043 00:45:04,240 --> 00:45:06,440 # Blow the bad guys away... # 1044 00:45:07,960 --> 00:45:10,160 Subtitles by Red Bee Media