1 00:00:02,000 --> 00:00:04,320 Come and clean my octopus. No, you're all right. 2 00:00:04,360 --> 00:00:06,000 Take three restaurants... 3 00:00:06,040 --> 00:00:09,000 ALL: Cheers! ..aiming for culinary excellence. 4 00:00:09,040 --> 00:00:11,520 Do you need me to do anything? No. 5 00:00:11,560 --> 00:00:14,000 Ask each to host a three-course meal... 6 00:00:14,040 --> 00:00:16,000 Ding, ding. Service, please. 7 00:00:16,040 --> 00:00:18,040 ..which will be scored in secret. 8 00:00:18,080 --> 00:00:20,760 Baaa-ye! LAUGHS 9 00:00:20,800 --> 00:00:23,640 On today's show, wonderful worms... 10 00:00:23,680 --> 00:00:26,080 Our very own worm salt. Don't taste any worms. 11 00:00:26,120 --> 00:00:28,160 Yeah, it just tastes like salt, really, doesn't it? 12 00:00:28,200 --> 00:00:30,320 The worm cut through the sweetness of the dessert. 13 00:00:30,360 --> 00:00:32,040 ..scorching sauces... 14 00:00:32,080 --> 00:00:33,680 I'm going to get stuck right in. 15 00:00:33,720 --> 00:00:36,040 Oh, my God. Can I have some milk, please? 16 00:00:36,080 --> 00:00:37,960 I thought he was going to pass out at one point. 17 00:00:38,000 --> 00:00:39,560 ..and a disgruntled diner... 18 00:00:39,600 --> 00:00:43,320 Stick to pub grub. Give me pub grub! 19 00:00:43,360 --> 00:00:47,120 Wow. Well, the man knows what he wants, when he wants it. 20 00:00:47,160 --> 00:00:50,200 ..as they thrash it out for a £1,000 in cash. 21 00:00:50,240 --> 00:00:53,800 On a personal man to fish basis, I don't like that fish. 22 00:00:58,880 --> 00:01:02,440 Today's Professional competition comes from in and around Cardiff, 23 00:01:02,480 --> 00:01:07,040 the capital of Wales - a nation famed for its beautiful spring lamb. 24 00:01:09,200 --> 00:01:12,760 And looking to spring to top spot are our first duo, 25 00:01:12,800 --> 00:01:18,800 co-owner Sam and head chef Gary of Mexican taco bar La Pantera. 26 00:01:18,840 --> 00:01:21,640 La Pantera is a tequila taco bar. 27 00:01:21,680 --> 00:01:23,400 We've developed a bit of a reputation. 28 00:01:23,440 --> 00:01:27,800 We like to burn the candle at both ends, like, every day. 29 00:01:27,840 --> 00:01:30,360 Let's hope you don't burn those tacos. 30 00:01:30,400 --> 00:01:33,080 It's kind of putting any kind of food inside of tacos 31 00:01:33,120 --> 00:01:35,680 and calling it Mexican. We change the menu every single week. 32 00:01:35,720 --> 00:01:38,440 We put pasta, rice... Everything, Big Macs... 33 00:01:38,480 --> 00:01:41,600 Whatever you can fit in between a tortilla has been there. 34 00:01:41,640 --> 00:01:44,600 The mind boggles. So, what's the plan today? 35 00:01:44,640 --> 00:01:47,240 We're kind of all about fun dining, not fine dining. 36 00:01:47,280 --> 00:01:49,320 We just try and have as much fun as we possibly can, 37 00:01:49,360 --> 00:01:51,440 and long may it continue, really. 38 00:01:51,480 --> 00:01:54,440 And the first course to have fun with is the starter... 39 00:01:57,240 --> 00:02:00,160 I'm not a big fan of... 40 00:02:00,200 --> 00:02:03,000 ..bottom-dwelling fish. 41 00:02:03,040 --> 00:02:06,560 Meet Gareth and his wife Heather, proud owners of The Gate. 42 00:02:06,600 --> 00:02:10,440 The Gate is the best restaurant around these parts, 43 00:02:10,480 --> 00:02:13,760 best steak house, freshest seafood. I just love food, 44 00:02:13,800 --> 00:02:16,520 love serving customers, love cooking it. 45 00:02:16,560 --> 00:02:20,080 We've worked together for years, but the rules are 46 00:02:20,120 --> 00:02:23,320 I don't get involved in the kitchen, and that's how we stay 47 00:02:23,360 --> 00:02:25,360 happy and married. 48 00:02:25,400 --> 00:02:28,200 We used to come here for date nights. 20 years ago. 49 00:02:28,240 --> 00:02:30,400 Yeah. We used to sit here and think, 50 00:02:30,440 --> 00:02:32,240 wouldn't it be lovely to have this place? 51 00:02:32,280 --> 00:02:34,560 And it was just a dream, because we never, ever imagined 52 00:02:34,600 --> 00:02:37,160 we would be able to have it. And now we come here every day, 53 00:02:37,200 --> 00:02:39,320 and I still love this place. 54 00:02:39,360 --> 00:02:43,240 Back at La Pantera, there's something very fishy going on. 55 00:02:43,280 --> 00:02:45,520 Doing mackerel three ways, we're going to do it pickled, 56 00:02:45,560 --> 00:02:48,360 we're going to do it potted in a pate form, and we're going to do 57 00:02:48,400 --> 00:02:51,120 grilled mackerel kind of Asian style. 58 00:02:51,160 --> 00:02:53,120 So basically a lot of mackerel, 59 00:02:53,160 --> 00:02:55,840 the first of which goes into a blender with creme fraiche 60 00:02:55,880 --> 00:02:57,200 for a blitz. 61 00:02:57,240 --> 00:02:59,440 It doesn't look too appetising at the moment. 62 00:02:59,480 --> 00:03:01,480 Maybe some chopped herbs will help? 63 00:03:01,520 --> 00:03:03,480 Delicious. Oh, that looks ten times better. 64 00:03:03,520 --> 00:03:06,960 I told you. A dollop of horseradish, and... 65 00:03:07,000 --> 00:03:09,800 That's really good. THEY LAUGH 66 00:03:09,840 --> 00:03:12,840 Just hope people like mackerel. Everyone loves mackerel. 67 00:03:12,880 --> 00:03:15,680 I hate mackerel. Hate mackerel. Not ideal. 68 00:03:16,760 --> 00:03:19,480 Completing the line-up are lint-free chef Joel 69 00:03:19,520 --> 00:03:22,840 and owner Sian of gastropub the Horse & Jockey. 70 00:03:22,880 --> 00:03:24,120 Ne-e-eigh! 71 00:03:24,160 --> 00:03:26,800 The Horse & Jockey is my lovely little country pub. 72 00:03:26,840 --> 00:03:28,880 The food's amazing, the staff's amazing, 73 00:03:28,920 --> 00:03:31,840 and we all strive for greatness here. 74 00:03:31,880 --> 00:03:35,120 Amazing. And what do you dish up at the Horse & Jockey? 75 00:03:35,160 --> 00:03:37,280 It's the top end of pub food. 76 00:03:37,320 --> 00:03:40,280 If Michelin star did a pub, we'd be it. 77 00:03:40,320 --> 00:03:42,880 They do. Do they? 78 00:03:42,920 --> 00:03:45,880 Oh, I didn't know that. Well, something to aim for, then. 79 00:03:45,920 --> 00:03:50,400 We're a very, very busy restaurant, and being only 23, 80 00:03:50,440 --> 00:03:53,200 I think we do a fabulous job. 81 00:03:53,240 --> 00:03:57,800 Back at Fish HQ, and the boys are in a pickle for their second tostada. 82 00:03:57,840 --> 00:04:01,480 Vinegar, water, bit of sugar, and then just a variety of seeds. 83 00:04:01,520 --> 00:04:04,680 Which is poured over raw mackerel. 84 00:04:04,720 --> 00:04:08,680 The third mackerel offering will be seared before serving. 85 00:04:08,720 --> 00:04:10,320 Onto the main... 86 00:04:15,040 --> 00:04:18,440 Welsh lamb tacos? No. That doesn't make sense. 87 00:04:18,480 --> 00:04:20,600 That's not, they don't go together. 88 00:04:20,640 --> 00:04:23,960 A nice leg of lamb, marinade it with loads of fresh chillies, 89 00:04:24,000 --> 00:04:26,480 peppercorns, white wine vinegar, bit of pineapple. 90 00:04:26,520 --> 00:04:29,680 This is our piece de resistance, as they say in Germany. 91 00:04:29,720 --> 00:04:31,760 Mais oui, Herr Gary. 92 00:04:31,800 --> 00:04:34,520 The marinated lamb will now roast for several hours. 93 00:04:34,560 --> 00:04:36,760 Baaa-ye! 94 00:04:36,800 --> 00:04:41,920 I like lamb, I like tacos, I like it all. What's not to love? 95 00:04:41,960 --> 00:04:46,240 Next up, Sam and Gary get to work on their salsa. 96 00:04:46,280 --> 00:04:48,560 Pico de gallo, like the red, white, 97 00:04:48,600 --> 00:04:51,600 and green of Mexico, so we've got the red of the tomatoes, 98 00:04:51,640 --> 00:04:53,920 the green of the coriander and then the white of the onions. 99 00:04:53,960 --> 00:04:56,880 Garlic and oil are added. It's onto their next side. 100 00:04:56,920 --> 00:04:59,480 Fri...fri... Fri-jol-es? 101 00:04:59,520 --> 00:05:02,600 Please don't ask me what "frijoles" is, because... No. 102 00:05:02,640 --> 00:05:05,920 ..in my years, I've never come across it. 103 00:05:05,960 --> 00:05:07,720 Come on, Sam. What is it? 104 00:05:07,760 --> 00:05:09,600 Frijoles is just basically refried beans. 105 00:05:09,640 --> 00:05:13,280 It's quite a traditional Mexican side, isn't it? Yeah. 106 00:05:13,320 --> 00:05:16,160 He adds chilli to the pre-soaked and cooked black beans, 107 00:05:16,200 --> 00:05:18,000 which are then blitzed. 108 00:05:20,000 --> 00:05:22,000 Finally, dessert... 109 00:05:24,320 --> 00:05:27,280 That sounds absolutely divine. Mm. 110 00:05:27,320 --> 00:05:30,120 I'm getting Spanish vibes from this menu. 111 00:05:30,160 --> 00:05:31,800 Well, Mexican Spanish. 112 00:05:31,840 --> 00:05:34,280 Obviously, in Mexico they speak Spanish. Obviously. 113 00:05:34,320 --> 00:05:37,960 I thought they spoke Mexican in Mexico. Spanish. 114 00:05:38,000 --> 00:05:40,840 For the caramel sauce, butter is added to sugar, 115 00:05:40,880 --> 00:05:42,720 and then hot cream. 116 00:05:42,760 --> 00:05:44,400 Oh-ha-ha. 117 00:05:44,440 --> 00:05:46,040 Little volcano going on. 118 00:05:46,080 --> 00:05:47,680 Before a final pinch of salt. 119 00:05:47,720 --> 00:05:49,720 We'll leave that to cool, shall we? Job done, let's go. 120 00:05:49,760 --> 00:05:52,080 The rest will be made later, so that's the prep complete. 121 00:05:52,120 --> 00:05:54,880 Really shocked. I thought, like, I would be wowed. 122 00:05:54,920 --> 00:05:58,360 Instead, the only "wow" I've got is, "Wow, is that it?" 123 00:05:58,400 --> 00:06:00,720 I'd say it's possibly a runners-up menu. 124 00:06:00,760 --> 00:06:02,880 After... 125 00:06:02,920 --> 00:06:05,280 After ours. Thought so. 126 00:06:05,320 --> 00:06:08,040 First to arrive at La Pantera are Sian and Joel 127 00:06:08,080 --> 00:06:10,360 from the Horse & Jockey. 128 00:06:10,400 --> 00:06:13,400 Hello, are you OK? Joel. Joel, Gary, nice to meet you. 129 00:06:13,440 --> 00:06:15,920 How you doing? Sian. Sian. Nice to meet you. 130 00:06:15,960 --> 00:06:19,320 Would you like to take a lagerita? A lagerita? So what's in it, Sam? 131 00:06:19,360 --> 00:06:21,720 Lime juice, sugar, tequila, 132 00:06:21,760 --> 00:06:24,360 beer, and then it's all just frozen in our slushy machine. 133 00:06:24,400 --> 00:06:25,760 Sounds delightful. 134 00:06:25,800 --> 00:06:29,480 Finally, it's husband and wife team from The Gate, Gareth and Heather. 135 00:06:29,520 --> 00:06:32,320 Welcome to La Pantera. I'm Gary, nice to meet you. Heather. 136 00:06:32,360 --> 00:06:35,280 Hi, I'm Sam. How are you? How are you, mate, you OK? Gary. 137 00:06:35,320 --> 00:06:36,880 How are you? 138 00:06:36,920 --> 00:06:39,160 Welcome to our night, guys. Let's have a good week. 139 00:06:39,200 --> 00:06:41,800 ALL: Cheers! 140 00:06:41,840 --> 00:06:44,680 Coming up, interior insults... 141 00:06:44,720 --> 00:06:47,960 No disrespect, but they haven't spent a lot of money on the decor. 142 00:06:48,000 --> 00:06:51,160 Do you think they look down on us a little bit? Maybe, maybe. I got that impression. 143 00:06:51,200 --> 00:06:53,320 ..and slippery stories. 144 00:06:53,360 --> 00:06:54,640 Python steak. 145 00:06:54,680 --> 00:06:57,720 It cost me a horrendous amount for this 4oz python steak. 146 00:06:57,760 --> 00:06:59,800 That steak story went on a bit, didn't it? 147 00:06:59,840 --> 00:07:01,800 Doesn't shut up, does he, really? No. 148 00:07:07,980 --> 00:07:10,620 It's the first night of our Pro competition 149 00:07:10,660 --> 00:07:12,380 from in and around Cardiff... 150 00:07:12,420 --> 00:07:13,940 ALL: Cheers! 151 00:07:13,980 --> 00:07:16,700 ..with Sam and Gary treating their guests to a fiesta 152 00:07:16,740 --> 00:07:20,820 of inauthentic Mexican dishes at their restaurant, La Pantera. 153 00:07:20,860 --> 00:07:22,140 Whoop. Got it. 154 00:07:22,180 --> 00:07:24,020 If everyone wants to go downstairs and relax, 155 00:07:24,060 --> 00:07:27,460 we'll just get the starters ready. As the hosts begin cooking... 156 00:07:27,500 --> 00:07:29,940 This mackerel is going to be the centrepiece of the show, isn't it? 157 00:07:29,980 --> 00:07:31,740 It's going to look very nice. 158 00:07:31,780 --> 00:07:34,420 ..their guests are admiring the surroundings. 159 00:07:34,460 --> 00:07:37,900 It's a lovely little place. Yes, very quaint. 160 00:07:37,940 --> 00:07:39,660 No disrespect to the two guys, 161 00:07:39,700 --> 00:07:42,660 but they haven't spent a lot of money on the decor. 162 00:07:42,700 --> 00:07:44,540 It's not a professional type of place, 163 00:07:44,580 --> 00:07:47,740 it's more of a street food, chilled vibe. 164 00:07:47,780 --> 00:07:50,300 I'd pop in on my way past if I was hungry 165 00:07:50,340 --> 00:07:53,060 and there was nowhere else open. Ouch! 166 00:07:53,100 --> 00:07:56,580 Downstairs, Chef Gary is sticking tostadas to plates. 167 00:07:56,620 --> 00:07:58,860 We're just putting the guacamole on the bottom of the tostadas 168 00:07:58,900 --> 00:08:00,700 to stop them sliding round the plates. 169 00:08:00,740 --> 00:08:02,140 A little chef trick, isn't it? 170 00:08:02,180 --> 00:08:05,260 Top tip there. And they're crowned with slaw. 171 00:08:05,300 --> 00:08:07,780 So, this is the pickled element of the mackerel dish. 172 00:08:07,820 --> 00:08:09,940 We've basically cured it in a pickle brine. 173 00:08:09,980 --> 00:08:11,700 Any more mackerel? Do you know what, 174 00:08:11,740 --> 00:08:13,420 they're going to love this mackerel pate. 175 00:08:13,460 --> 00:08:14,780 Let's hope so. 176 00:08:14,820 --> 00:08:16,540 Before some lightly seared... 177 00:08:16,580 --> 00:08:18,060 ..mackerel. 178 00:08:18,100 --> 00:08:19,620 Service. 179 00:08:19,660 --> 00:08:23,980 And there it is, a trio of mackerel tostadas. 180 00:08:24,020 --> 00:08:26,820 I hope you all like mackerel. HE LAUGHS 181 00:08:31,740 --> 00:08:34,860 This is REALLY delicious. It's really lovely. 182 00:08:34,900 --> 00:08:38,300 I can appreciate the effort that went into this, I really can, but... 183 00:08:38,340 --> 00:08:40,940 You don't have to be polite, Joel. Mackerel is not for me. 184 00:08:40,980 --> 00:08:44,380 I mean, the only one I can really get along with is the pate one. 185 00:08:44,420 --> 00:08:47,660 Yeah. That's OK. I can see, that's fair enough, yeah, yeah. 186 00:08:47,700 --> 00:08:49,820 I ate it to not be disrespectful. 187 00:08:49,860 --> 00:08:53,380 Mackerel's OK, but I couldn't eat the raw fish bit. 188 00:08:53,420 --> 00:08:57,100 I despise mackerel, but that was phenomenal. 189 00:08:57,140 --> 00:08:58,980 I still just don't like it as a fish. 190 00:08:59,020 --> 00:09:01,900 On a personal man to fish basis, I don't like that fish. 191 00:09:01,940 --> 00:09:04,140 Is this a place you'd normally kind of come? 192 00:09:04,180 --> 00:09:07,900 Personally, no, but you have taken me by surprise. That's good. Yeah. 193 00:09:07,940 --> 00:09:13,500 This is where I'd want to go for a couple of drinks before I go 194 00:09:13,540 --> 00:09:16,540 to a nice meal later on in the night. And, er... 195 00:09:16,580 --> 00:09:19,540 Gareth, they CAN hear you!..yeah. NERVOUS LAUGHTER 196 00:09:19,580 --> 00:09:21,020 We wouldn't want you to leave. 197 00:09:21,060 --> 00:09:24,820 Do they think they've come to the slums? Do you think they look down on us a little bit? Maybe, maybe. 198 00:09:24,860 --> 00:09:26,660 I got that impression. I got that too. 199 00:09:26,700 --> 00:09:28,940 So, Gareth and Heather, why did you set up your place? 200 00:09:28,980 --> 00:09:32,540 Well, we used to go date nights in our restaurant 20 years ago, 201 00:09:32,580 --> 00:09:35,620 when it was owned by someone else, and we've had numerous restaurants 202 00:09:35,660 --> 00:09:39,020 before, but this one came up about five years ago, 203 00:09:39,060 --> 00:09:41,620 and so it holds good memories. It's got a sentimental value? 204 00:09:41,660 --> 00:09:43,020 Yeah. And yourselves? 205 00:09:43,060 --> 00:09:46,020 Our restaurant is really iconic. Everyone met their husbands, 206 00:09:46,060 --> 00:09:48,500 their aunties, brothers, cousins, sisters, wives, dogs, 207 00:09:48,540 --> 00:09:51,900 goldfish, handbags, you know. It was the place to be. 208 00:09:51,940 --> 00:09:54,220 We've completely transformed it, mind you, 209 00:09:54,260 --> 00:09:56,460 half a million pound later. If you look around, 210 00:09:56,500 --> 00:09:59,100 we haven't spent half a million pounds. 211 00:09:59,140 --> 00:10:01,220 Imagine spending half a million pounds on a refurb. 212 00:10:01,260 --> 00:10:04,300 I mean, I can't even imagine... I don't think this building cost half a million. 213 00:10:04,340 --> 00:10:08,020 If you don't mind, we'll crack on with your main courses. 214 00:10:08,060 --> 00:10:10,980 Yeah, they absolutely smashed that mackerel, didn't they? I think so, mate. 215 00:10:11,020 --> 00:10:14,340 I thought it was going to go down the pan, but, yeah, it went all right. 216 00:10:14,380 --> 00:10:16,980 Not entirely sure they all enjoyed it, but hopefully the main course 217 00:10:17,020 --> 00:10:19,700 will go down better. Sweet corn fritters are given 218 00:10:19,740 --> 00:10:23,140 a deep fry, and out comes a selection of salsas. 219 00:10:23,180 --> 00:10:24,580 It's a chipotle mole. 220 00:10:24,620 --> 00:10:28,020 So, mole traditionally has just a touch of chocolate for the sweetness, doesn't it? Yes. 221 00:10:28,060 --> 00:10:30,940 That's just going to give it a nice little spicy kick. 222 00:10:30,980 --> 00:10:33,220 ,So we're literally going to put everything on the table 223 00:10:33,260 --> 00:10:35,900 and people are just going to help themselves and get stuck in. 224 00:10:35,940 --> 00:10:39,540 And they'll be getting stuck into Welsh lamb tacos. 225 00:10:39,580 --> 00:10:42,060 Enjoy. Thank you very much, boys. 226 00:10:42,100 --> 00:10:43,340 Thank you. 227 00:10:47,380 --> 00:10:49,060 That salsa's lovely. 228 00:10:49,100 --> 00:10:51,900 I love coriander anyway, but that is really good. 229 00:10:51,940 --> 00:10:54,780 Guacamole has never been one for me. OK. 230 00:10:54,820 --> 00:10:58,420 But this, this is very pleasant actually, yeah. 231 00:10:58,460 --> 00:11:00,740 You can tell from me I'm not a big vegetable fan. 232 00:11:00,780 --> 00:11:03,220 The only vegetable I do eat is sweet corn. 233 00:11:03,260 --> 00:11:04,500 Sweet corn is my favourite. 234 00:11:04,540 --> 00:11:06,900 Lamb, originally I thought in a taco, bit weird. 235 00:11:06,940 --> 00:11:09,060 However, the lamb's lovely. 236 00:11:09,100 --> 00:11:11,740 Do you know, the main course was not bad. 237 00:11:11,780 --> 00:11:13,780 Yeah, I really liked the main course, to be fair. 238 00:11:13,820 --> 00:11:15,140 It was really lovely. 239 00:11:15,180 --> 00:11:18,740 The hot sauce was too hot for me, but that doesn't take much. 240 00:11:18,780 --> 00:11:20,820 I bet it's not as hot as my extra hot sauce. 241 00:11:20,860 --> 00:11:23,580 Oh, well, I'm looking forward. We can have a hot sauce-off. 242 00:11:23,620 --> 00:11:25,980 Now that IS something to look forward to. 243 00:11:26,020 --> 00:11:29,060 If I had to be really picky, the lamb was a little bit done 244 00:11:29,100 --> 00:11:32,180 too much for me, but then the sauces were delicious. 245 00:11:32,220 --> 00:11:36,580 The mole, the hot sauce, really, really good. 246 00:11:36,620 --> 00:11:40,740 Back at the table, Sam's sharing the secret of La Pantera's success. 247 00:11:40,780 --> 00:11:43,340 When you have such a small menu like we do, I think we have 248 00:11:43,380 --> 00:11:46,060 to keep it sort of changing every week. 249 00:11:46,100 --> 00:11:48,940 What have we put in there? Rice, pasta, noodles. 250 00:11:48,980 --> 00:11:51,380 Fish and chips. Fish and chips. We've done meatballs. 251 00:11:51,420 --> 00:11:53,780 We've done steak pie taco. Yeah. 252 00:11:53,820 --> 00:11:56,940 But if you had to choose a taco, which taco is for you? 253 00:11:56,980 --> 00:11:59,900 One of my favourites was the roast dinner taco. 254 00:11:59,940 --> 00:12:02,660 Interesting actually, yeah. With your places, guys, 255 00:12:02,700 --> 00:12:05,820 what's the weirdest thing that anyone's put on a menu ever? 256 00:12:05,860 --> 00:12:09,980 The strangest was python steak, 257 00:12:10,020 --> 00:12:12,180 and that was... No way. 258 00:12:12,220 --> 00:12:15,260 Yeah, it cost me a horrendous amount for this 4oz python steak. 259 00:12:15,300 --> 00:12:16,900 Right. Wow. 260 00:12:16,940 --> 00:12:21,220 And it was shocking. It was chewy, bland. 261 00:12:21,260 --> 00:12:25,260 I only had, I think I bought, say, about half a dozen or ten steaks. 262 00:12:25,300 --> 00:12:27,900 Where are we going with this? I sold one. 263 00:12:27,940 --> 00:12:30,100 That steak story went on a bit, didn't it? 264 00:12:30,140 --> 00:12:32,700 Yeah. Doesn't shut up, does he, really? No. 265 00:12:32,740 --> 00:12:36,460 I wouldn't be surprised if in the next couple of weeks 266 00:12:36,500 --> 00:12:38,740 they had an exotic meat in a tortilla. 267 00:12:38,780 --> 00:12:41,460 I wouldn't bet on it, Gareth. But how's the main gone? 268 00:12:41,500 --> 00:12:43,740 Second course, everyone was a bit more open, weren't they? 269 00:12:43,780 --> 00:12:46,700 I think when everyone gets stuck in, it just kind of breaks the ice. 270 00:12:46,740 --> 00:12:48,100 Completely. 271 00:12:48,140 --> 00:12:50,020 Hopefully, dessert will carry on the thaw. 272 00:12:50,060 --> 00:12:52,300 Yet another taco is smothered in caramel 273 00:12:52,340 --> 00:12:54,820 and chopped bananas, and onto the hot plate. 274 00:12:54,860 --> 00:12:57,140 Is this a winner? It's a bit of everything, isn't it? Yeah. 275 00:12:57,180 --> 00:12:59,220 Bit of everything, and your fruit, five a day. 276 00:12:59,260 --> 00:13:02,020 Final dish of the night, a banoffee pie birria 277 00:13:02,060 --> 00:13:04,220 with tequila whipped cream. 278 00:13:04,260 --> 00:13:07,180 So, it's our twist on a classic Mexican dish. So, we've put 279 00:13:07,220 --> 00:13:09,900 a dessert inside a birria, basically. 280 00:13:14,020 --> 00:13:16,140 There's tacos, there's cream, there's bananas, 281 00:13:16,180 --> 00:13:18,180 there's tequila, what more could you want? 282 00:13:18,220 --> 00:13:21,580 It is slightly too falling-out. Yeah? 283 00:13:21,620 --> 00:13:24,100 Excuse the pun, that's when it all fell apart for me. 284 00:13:24,140 --> 00:13:26,140 I like to be in control of my food. 285 00:13:26,180 --> 00:13:29,940 Banoffee pie is caramel and banana, not chocolate. 286 00:13:29,980 --> 00:13:32,460 I ate the banana out the middle. I don't like chocolate. 287 00:13:32,500 --> 00:13:34,740 Don't worry, Sian. Here's something that'll take away 288 00:13:34,780 --> 00:13:35,980 the chocolaty taste. 289 00:13:36,020 --> 00:13:38,380 What we've got here is our very own worm salt. 290 00:13:38,420 --> 00:13:41,740 Worm salt is fried worms ground up with salt. 291 00:13:41,780 --> 00:13:44,020 Are any of you brave enough to try this? I am. 292 00:13:44,060 --> 00:13:46,740 Straight in. Are you mad? 293 00:13:46,780 --> 00:13:50,180 Why do you think it's not going to go? 294 00:13:50,220 --> 00:13:51,620 That salt is not for me. 295 00:13:51,660 --> 00:13:55,340 I'm not shy of trying things, but I could've done without that. 296 00:13:55,380 --> 00:13:57,660 Oh... 297 00:13:57,700 --> 00:14:00,100 How's that? Yeah, it just tastes like salt really, doesn't it? 298 00:14:00,140 --> 00:14:03,020 It's nothing, like... Yeah, a bit of salt. 299 00:14:03,060 --> 00:14:05,220 Don't taste any worms, obviously. You can't say, 300 00:14:05,260 --> 00:14:09,580 "Oh, that's a lovely earthworm from Outer Hebrides." 301 00:14:09,620 --> 00:14:13,700 The saltiness takes that to a level where it should be anyway. 302 00:14:13,740 --> 00:14:16,420 The worm cut through the sweetness of the dessert a bit. 303 00:14:16,460 --> 00:14:19,260 And the only way to follow a plate of worm salt is... 304 00:14:19,300 --> 00:14:22,700 So, it wouldn't be a night at La Pantera without something 305 00:14:22,740 --> 00:14:24,300 a little bit special. 306 00:14:24,340 --> 00:14:25,580 THEY CHEER 307 00:14:26,700 --> 00:14:28,340 Asbestos hands. 308 00:14:33,340 --> 00:14:36,660 I was expecting a mariachi band. SHE LAUGHS 309 00:14:36,700 --> 00:14:38,860 You can't always get what you want, Gareth. 310 00:14:38,900 --> 00:14:41,940 Right, time for some scores. Out of 20, please. 311 00:14:41,980 --> 00:14:46,820 We've had a great evening. Gary and Sam are lovely hosts. 312 00:14:46,860 --> 00:14:49,020 Really enjoyed tonight. It's different. Makes a change. 313 00:14:49,060 --> 00:14:51,180 Because it's different from anything we'd normally do. 314 00:14:51,220 --> 00:14:52,980 We actually enjoyed our food, 315 00:14:53,020 --> 00:14:54,740 really didn't think we were going to. 316 00:14:54,780 --> 00:14:56,500 Mackerel surprised us, 317 00:14:56,540 --> 00:14:58,780 dessert let it down a little bit, 318 00:14:58,820 --> 00:15:01,100 so tonight we're going to score them a... 319 00:15:01,140 --> 00:15:02,300 BOTH: 13. 320 00:15:02,340 --> 00:15:04,580 Good food, good welcome. 321 00:15:04,620 --> 00:15:06,540 Yeah. So... 322 00:15:06,580 --> 00:15:09,620 BOTH: We're going to score them 15. 323 00:15:09,660 --> 00:15:14,060 Which gives la Pantera a very respectable 28 out of 40. 324 00:15:18,780 --> 00:15:21,700 It's the second day and the turn of The Gate, 325 00:15:21,740 --> 00:15:23,980 with Gareth and Heather to host. 326 00:15:24,020 --> 00:15:27,900 Most definitely last night, they could be our main contenders. 327 00:15:27,940 --> 00:15:30,580 They could be in with a shout. Chalk and cheese to what we do here. 328 00:15:30,620 --> 00:15:33,100 Tonight will be fine dining on a steakhouse level, 329 00:15:33,140 --> 00:15:35,780 good quality food and knives and forks. 330 00:15:35,820 --> 00:15:37,540 Cutlery's always nice. 331 00:15:37,580 --> 00:15:41,220 Maybe they run, like, a pub. Yeah, we think country pubby. Yeah. 332 00:15:41,260 --> 00:15:44,860 I'm hoping tonight that it's going to be my cup of tea, 333 00:15:44,900 --> 00:15:48,220 I'm going to have a really good night, and we are going to love it. 334 00:15:48,260 --> 00:15:51,020 The first dish to fall in love with is the starter... 335 00:15:54,820 --> 00:15:57,460 I cannot wait for the starter. What, you like seafood? 336 00:15:57,500 --> 00:15:59,900 I LOVE octopus. I love scallops. 337 00:15:59,940 --> 00:16:02,020 Since when? I've always loved it. 338 00:16:02,060 --> 00:16:04,700 For starter, I'm going to do a hot fruits de mer, 339 00:16:04,740 --> 00:16:07,180 which is a mixture of fresh seafood. 340 00:16:07,220 --> 00:16:09,300 Come on, then, let's see what you've got. 341 00:16:09,340 --> 00:16:12,380 Beautiful langoustines from Scottish waters, 342 00:16:12,420 --> 00:16:14,420 lovely fresh Scottish scallops as well, 343 00:16:14,460 --> 00:16:16,260 and then we've got the New Zealand mussels. 344 00:16:16,300 --> 00:16:19,020 I think you've forgotten something. Heather, I've got a job for you. 345 00:16:19,060 --> 00:16:21,660 Go on. Come and clean my octopus. No, you're all right. 346 00:16:21,700 --> 00:16:23,500 Clean it yourself. 347 00:16:23,540 --> 00:16:27,740 The octopus is popped in a pot with salt and lemon and then boiled. 348 00:16:27,780 --> 00:16:31,860 Sounds delicious. I mean, we love seafood, don't we, so...? Yeah. 349 00:16:31,900 --> 00:16:33,940 After a brief spell in the blast chiller, 350 00:16:33,980 --> 00:16:36,540 it's off with the tentacles - crikey - 351 00:16:36,580 --> 00:16:38,580 and into a vacuum bag with garlic butter 352 00:16:38,620 --> 00:16:41,660 to be cooked sous vide for four hours. 353 00:16:41,700 --> 00:16:44,700 "Famous squid dip." Squid dip? 354 00:16:44,740 --> 00:16:48,460 How can a squid dip be famous? I don't know. 355 00:16:48,500 --> 00:16:49,900 Tell us, Gareth. 356 00:16:49,940 --> 00:16:53,140 This squid sauce is the most important thing. 357 00:16:53,180 --> 00:16:56,020 That's way too thick, you can't give that. 358 00:16:56,060 --> 00:16:57,820 So, yeah, we'd be hounded out of town 359 00:16:57,860 --> 00:16:59,540 if we ever took this off the menu. 360 00:16:59,580 --> 00:17:03,380 And, for tonight only, Heather's being shown how to make it. 361 00:17:03,420 --> 00:17:06,260 Do you have to watch? Thinner, thinner. Thinner? Thinner. 362 00:17:06,300 --> 00:17:08,180 Thinner. 363 00:17:08,220 --> 00:17:10,460 Keep it together with your hand. Together. 364 00:17:10,500 --> 00:17:13,020 Downward motion. Downward. 365 00:17:13,060 --> 00:17:15,540 Like a professional. 366 00:17:15,580 --> 00:17:18,060 But she's flying solo on the chilli. 367 00:17:18,100 --> 00:17:21,340 Not really enjoying this. It's really out of my comfort zone. 368 00:17:21,380 --> 00:17:24,700 This is why I married a chef, so I didn't have to do this. 369 00:17:24,740 --> 00:17:28,380 Everything's then tipped into the secret sauce base. 370 00:17:28,420 --> 00:17:30,980 So what do you put in there then? I can't tell you. Not even you. 371 00:17:31,020 --> 00:17:32,500 Not even me? Not even you. 372 00:17:32,540 --> 00:17:34,660 It's then poured into pots. 373 00:17:34,700 --> 00:17:36,260 Onto the main... 374 00:17:42,260 --> 00:17:44,980 Do you reckon he's dry-aged this himself? 375 00:17:46,620 --> 00:17:49,020 I don't know. Where's he going to dry-age it? 376 00:17:49,060 --> 00:17:50,100 THEY LAUGH 377 00:17:50,140 --> 00:17:52,780 Only in one of his TWO dry-ageing cabinets. 378 00:17:52,820 --> 00:17:56,540 This is our 40 day dry-aged fillet mignon, 379 00:17:56,580 --> 00:17:58,140 centre cut, 380 00:17:58,180 --> 00:18:00,580 the most tenderest bit of meat you can get. 381 00:18:00,620 --> 00:18:03,420 The meat will be cooked prior to serving tonight. 382 00:18:03,460 --> 00:18:06,220 Done right, it's the best thing in the world as well. 383 00:18:06,260 --> 00:18:08,580 Done wrong? The worst thing in the world. 384 00:18:08,620 --> 00:18:09,860 Thank you. 385 00:18:09,900 --> 00:18:13,820 Tournedos Rossini, the old Italian traditional dish. 386 00:18:13,860 --> 00:18:16,500 Basically a crouton, pate, 387 00:18:16,540 --> 00:18:18,660 fillet steak, 388 00:18:18,700 --> 00:18:20,820 and some shaved truffle on top. 389 00:18:20,860 --> 00:18:23,060 For the Rossini pate, Gareth empties 390 00:18:23,100 --> 00:18:26,220 a huge bowl of chicken livers that have been soaking in brandy 391 00:18:26,260 --> 00:18:28,060 into a pan of frying shallots. 392 00:18:28,100 --> 00:18:31,100 Smelling amazing. Yeah, it's going to be good. 393 00:18:31,140 --> 00:18:35,220 Everything's blitzed with a generous helping of butter. 394 00:18:35,260 --> 00:18:37,460 The liquidised livers are then popped into 395 00:18:37,500 --> 00:18:39,140 the blast chiller to set. 396 00:18:39,180 --> 00:18:43,020 Lovely. Love that. Perfect, can't wait, let's go. 397 00:18:43,060 --> 00:18:46,940 The final part of the main is the classic potato dauphinoise, and yes, 398 00:18:46,980 --> 00:18:49,980 another cookery lesson for lucky old Heather. 399 00:18:50,020 --> 00:18:54,500 Once you've done one layer, fresh garlic, and then keep going. 400 00:18:54,540 --> 00:18:56,900 Every other layer, put the garlic on. 401 00:18:56,940 --> 00:19:00,060 Every other layer? Yeah. Unsupervised, eh? 402 00:19:02,460 --> 00:19:05,180 Oh, maybe not. I'm just making sure. 403 00:19:05,220 --> 00:19:07,020 We want the best for our guests tonight. 404 00:19:07,060 --> 00:19:08,660 You've only been gone a second. 405 00:19:08,700 --> 00:19:10,780 In with the cream, be quite liberal, 406 00:19:10,820 --> 00:19:12,300 all the way over. 407 00:19:12,340 --> 00:19:14,380 You might as well finish it now. 408 00:19:14,420 --> 00:19:18,420 Is that it? Yeah, that's it. Now it can go in the oven. 409 00:19:18,460 --> 00:19:24,060 Onto dessert, and a classic from yesteryear - Crepes Suzette. 410 00:19:24,100 --> 00:19:27,900 This is very '70s, this menu. Yeah, you're kind of right. 411 00:19:27,940 --> 00:19:29,860 Last night we had the fire dancer. 412 00:19:29,900 --> 00:19:32,380 Tonight we're going to bring a bit of theatre inside 413 00:19:32,420 --> 00:19:35,300 and have some flambeing at the table instead. 414 00:19:35,340 --> 00:19:36,460 Oh, la, la! 415 00:19:36,500 --> 00:19:39,540 But before the theatrics, you need to make the crepes. 416 00:19:39,580 --> 00:19:41,820 Never made these before, ever. 417 00:19:41,860 --> 00:19:43,420 I bet Gareth has. 418 00:19:43,460 --> 00:19:45,940 Same as Yorkshire pudding, but with a little bit of sugar. 419 00:19:45,980 --> 00:19:47,140 Never made those either. 420 00:19:47,180 --> 00:19:50,540 To flour and eggs, Gareth helpfully adds sugar and milk. 421 00:19:52,660 --> 00:19:54,900 And? Fantastic. 422 00:19:54,940 --> 00:19:56,740 Well done. 423 00:19:56,780 --> 00:19:58,460 Just going to add a little bit of salt. 424 00:19:58,500 --> 00:20:00,340 Ooh, you couldn't help yourself, could you? 425 00:20:00,380 --> 00:20:03,500 Not sure what a crepe is. Of course you know what a crepe is. 426 00:20:03,540 --> 00:20:05,780 A shoe? No. 427 00:20:05,820 --> 00:20:07,900 A pancake, a crepe. 428 00:20:07,940 --> 00:20:09,660 Why are they not called pancakes? 429 00:20:09,700 --> 00:20:12,340 Don't ask. Heather ladles the batter. 430 00:20:12,380 --> 00:20:14,780 That's it, all the way round. 431 00:20:14,820 --> 00:20:17,020 This is easy. 432 00:20:17,060 --> 00:20:18,700 Straight under and flip. 433 00:20:18,740 --> 00:20:21,140 Oh, no... 434 00:20:21,180 --> 00:20:23,340 No. Spoke too soon. 435 00:20:25,300 --> 00:20:27,380 Ah! 436 00:20:27,420 --> 00:20:30,180 I think I'll take over this. There's a surprise. 437 00:20:31,260 --> 00:20:32,740 Six perfect crepes, 438 00:20:32,780 --> 00:20:34,860 ready to be flambeed at the table tonight. 439 00:20:34,900 --> 00:20:36,340 Show off. 440 00:20:36,380 --> 00:20:39,220 All the prep's done now. Feeling uber-confident. 441 00:20:39,260 --> 00:20:42,020 If they like steak, they like seafood, it's ours. 442 00:20:42,060 --> 00:20:45,420 If this is done well, I think... Better than us. 443 00:20:45,460 --> 00:20:47,260 I'm a little bit nervous. Yeah. 444 00:20:47,300 --> 00:20:51,100 Is this the winning menu? Of course not. We've got it in the bag. 445 00:20:51,140 --> 00:20:54,100 I love this menu. Maybe it is. We'll see. 446 00:20:54,140 --> 00:20:55,900 First to rock up to The Gate, 447 00:20:55,940 --> 00:20:59,180 it's La Pantera party boys, Sam and Gary. 448 00:20:59,220 --> 00:21:02,020 Good to see you again. Yeah, you too. Hi, how are you? 449 00:21:02,060 --> 00:21:03,980 How are you? Good, thank you. 450 00:21:04,020 --> 00:21:05,700 THEY CHEER 451 00:21:05,740 --> 00:21:08,700 Sounds a bit of a heathen, but champagne's not for me, 452 00:21:08,740 --> 00:21:10,900 it's not my cup of tea. 453 00:21:10,940 --> 00:21:12,740 I'll have yours, then. 454 00:21:12,780 --> 00:21:13,940 THEY LAUGH 455 00:21:13,980 --> 00:21:16,300 Be a shame to waste it. 456 00:21:16,340 --> 00:21:18,460 Last in, it's Sian and Joel. 457 00:21:18,500 --> 00:21:21,580 Hiya guys, you OK? ALL: Hello! How are you, how are you? 458 00:21:21,620 --> 00:21:24,020 Nice to see you again. Lovely to see you. 459 00:21:24,060 --> 00:21:25,780 Hi, Joel, you OK? Welcome, Joel. 460 00:21:25,820 --> 00:21:28,020 Cheers, guys. Cheers. 461 00:21:28,060 --> 00:21:31,020 Coming up, fiery flambes... 462 00:21:31,060 --> 00:21:33,380 Good old '70s dish, Crepes Suzette. 463 00:21:33,420 --> 00:21:34,500 Oh! 464 00:21:34,540 --> 00:21:37,900 I felt like for a brief second I wasn't in Wales, I was on holiday. 465 00:21:37,940 --> 00:21:39,940 ..and fabulous foliage. 466 00:21:39,980 --> 00:21:43,020 The mint is actually grown in our own garden. 467 00:21:43,060 --> 00:21:46,180 Right in this pot. Maybe don't point it out, it looks a bit scruffy. 468 00:21:46,220 --> 00:21:47,260 LAUGHS 469 00:21:47,300 --> 00:21:50,540 Wasn't very minty, was it? Less mint, more moss. 470 00:21:56,420 --> 00:21:59,580 It's night two from in and around Cardiff... 471 00:21:59,620 --> 00:22:01,500 Cheers, guys. 472 00:22:01,540 --> 00:22:03,620 ..and the turn of Gareth and Heather to impress 473 00:22:03,660 --> 00:22:05,660 with their classic steakhouse menu 474 00:22:05,700 --> 00:22:08,540 in an attempt to win the £1,000 prize. 475 00:22:08,580 --> 00:22:11,260 So, relax, make yourselves at home, and we're going to go 476 00:22:11,300 --> 00:22:13,020 and get your starters ready. 477 00:22:13,060 --> 00:22:15,980 Whilst Gareth tackles his fishy feast starter... 478 00:22:16,020 --> 00:22:19,340 This is looking and smelling fantastic. 479 00:22:19,380 --> 00:22:22,860 ..Gary and Sam are admiring his rather impressive meat... 480 00:22:22,900 --> 00:22:25,340 Wow. ..in his dry-ageing cabinet. 481 00:22:25,380 --> 00:22:27,620 He actually does his own dry-ageing. That's impressive. 482 00:22:27,660 --> 00:22:30,140 You don't see that every day, do you? You don't. That's incredible. 483 00:22:30,180 --> 00:22:31,340 That's wonderful. 484 00:22:31,380 --> 00:22:33,940 We'll get one in about four years, when we can afford it, maybe. 485 00:22:33,980 --> 00:22:37,380 Which room do we convert? Put it on the roof. 486 00:22:37,420 --> 00:22:39,620 Dream big, boys, dream big. 487 00:22:39,660 --> 00:22:43,300 Samphire is covered with a huge tentacle, 488 00:22:43,340 --> 00:22:46,900 a giant langoustine, and a large scallop. 489 00:22:46,940 --> 00:22:49,580 Bit of wow factor when you first see it, and hopefully it tastes 490 00:22:49,620 --> 00:22:52,860 just as good as it looks. This is why I married him. 491 00:22:52,900 --> 00:22:55,620 And there we have it, an ocean's worth of goodies - 492 00:22:55,660 --> 00:22:58,420 and that's just for starters. 493 00:22:58,460 --> 00:23:00,060 Take it away, Gareth. 494 00:23:00,100 --> 00:23:03,500 I'll start with the octopus. That was boiled for an hour and a half. 495 00:23:03,540 --> 00:23:05,460 SCRIBBLES: "Boiled for hour and half." 496 00:23:05,500 --> 00:23:09,500 Straight boiled, bay leaves, salt water and then... 497 00:23:09,540 --> 00:23:12,660 "Salt water." ..chilled in a blast chiller. 498 00:23:12,700 --> 00:23:13,940 "Chiller." 499 00:23:13,980 --> 00:23:16,300 Tentacles taken off. Vac packed with garlic butter, 500 00:23:16,340 --> 00:23:18,140 sous vided for another four hours. 501 00:23:18,180 --> 00:23:20,860 "Sous vide." And then chilled, 502 00:23:20,900 --> 00:23:25,020 and then finally, just before service, grilled on our char-grill. 503 00:23:25,060 --> 00:23:28,780 The intro to the starter was long, but it only showed that 504 00:23:28,820 --> 00:23:32,220 the man knew exactly what he was doing. 505 00:23:32,260 --> 00:23:35,380 The lobster, boiled, butter poached. 506 00:23:35,420 --> 00:23:37,900 Gareth forgets that we're also professionals. 507 00:23:37,940 --> 00:23:41,820 We don't need to hear about every single element of every single dish. 508 00:23:41,860 --> 00:23:44,900 Oh, right, well I'll cross that out then. 509 00:23:44,940 --> 00:23:47,780 You can suck the head if you want. HE SUCKS 510 00:23:47,820 --> 00:23:50,060 Nice goodness. 511 00:23:50,100 --> 00:23:52,780 Pull it off, squeeze and pull, yeah. 512 00:23:52,820 --> 00:23:55,660 I'm uneducated when it comes to seafood. 513 00:23:55,700 --> 00:23:59,740 Gareth made it a lot easier for me, taught us how to eat. 514 00:23:59,780 --> 00:24:02,980 Nice, fleshy, perfect. Loved it. 515 00:24:03,020 --> 00:24:07,740 As a starter, I don't think it could get any better. 516 00:24:07,780 --> 00:24:09,660 Speechless, yeah. 517 00:24:09,700 --> 00:24:11,820 It was delicious, but it was a lot of food. 518 00:24:11,860 --> 00:24:13,700 Do you know what? I actually loved the octopus, 519 00:24:13,740 --> 00:24:16,300 and I'm not a fan of octopus, but it was really good. 520 00:24:16,340 --> 00:24:18,580 Right, I'm glad you've all enjoyed your starters. 521 00:24:18,620 --> 00:24:21,820 We're off now to sort out your main courses. 522 00:24:21,860 --> 00:24:26,020 Done and dusted. If you stopped now, that's ours. 523 00:24:26,060 --> 00:24:27,980 How's that steak looking, Gareth? 524 00:24:28,020 --> 00:24:30,820 The steak is looking phenomenal. I thought you might say that. 525 00:24:30,860 --> 00:24:33,420 On goes a quenelle of home-made pate, 526 00:24:33,460 --> 00:24:37,180 a sliver of truffle, and a crown of parsnip crips. 527 00:24:37,220 --> 00:24:39,300 Ding, ding. Service, please. 528 00:24:39,340 --> 00:24:42,380 The main course, fillet steak with its life story 529 00:24:42,420 --> 00:24:45,300 and cooking instructions on the side. 530 00:24:45,340 --> 00:24:47,100 Deep breath, everyone. 531 00:24:47,140 --> 00:24:51,300 So, we've got a 40 day dry-aged whole fillet, 532 00:24:51,340 --> 00:24:53,740 out of the dry-ager this morning. Left it out, 533 00:24:53,780 --> 00:24:55,740 then this afternoon we put it in the oven, 534 00:24:55,780 --> 00:24:58,540 took it to 44 degrees, so, rare. 535 00:24:58,580 --> 00:25:00,820 So, tuck in. 536 00:25:00,860 --> 00:25:03,020 Ah, like butter. 537 00:25:05,180 --> 00:25:07,460 This is my cup of tea. 538 00:25:07,500 --> 00:25:11,260 Absolutely love it, love it, love it, love it. 539 00:25:11,300 --> 00:25:15,140 The steak is like butter, the pate is perfectly seasoned, 540 00:25:15,180 --> 00:25:17,380 the sauce is just deliciously rich. 541 00:25:17,420 --> 00:25:20,980 Delicious. The steak was so tender, 542 00:25:21,020 --> 00:25:23,380 I could've cut through it with my spoon. 543 00:25:23,420 --> 00:25:25,980 Never mind that, what do you think of the dauphinoise? 544 00:25:26,020 --> 00:25:27,220 LAUGHS 545 00:25:27,260 --> 00:25:29,380 Never mind what he did. The dauphinoise is amazing. 546 00:25:29,420 --> 00:25:31,380 Yeah. Was it a triumph? It's incredible, 547 00:25:31,420 --> 00:25:33,780 probably one of the best dauphinoise potatoes I've ever had. 548 00:25:33,820 --> 00:25:35,380 There you go. 549 00:25:35,420 --> 00:25:37,700 Arguably, the best element on that main course was 550 00:25:37,740 --> 00:25:39,980 the dauphinoise potatoes, which came from Heather. 551 00:25:40,020 --> 00:25:44,300 They were a taste sensation, and, you know, 552 00:25:44,340 --> 00:25:48,260 you'd better snap me up before somebody else does. 553 00:25:48,300 --> 00:25:51,180 After the conversation about your sauce, 554 00:25:51,220 --> 00:25:53,100 I've got something just for you. 555 00:25:54,300 --> 00:25:59,060 So, this is our "kick in the nagas," I call this, because I've got... 556 00:25:59,100 --> 00:26:00,620 Whoa! 557 00:26:00,660 --> 00:26:03,620 Just in case you need a bit of mouth relief. 558 00:26:04,860 --> 00:26:06,500 Oh. 559 00:26:06,540 --> 00:26:10,380 I'm going to follow suit, I'm going to get stuck right in. 560 00:26:10,420 --> 00:26:12,820 Oh, careful, Joel, that looks rather hot. 561 00:26:14,700 --> 00:26:17,780 Oh, my God. It's not that horrible type of hot. 562 00:26:17,820 --> 00:26:19,140 It's not, is it? No. 563 00:26:19,180 --> 00:26:20,860 BLEEP Yeah, it is! 564 00:26:20,900 --> 00:26:22,540 You're a baby, though. 565 00:26:22,580 --> 00:26:24,580 Really nice, spicy sauce. 566 00:26:24,620 --> 00:26:26,980 Speak for yourself when you talk about the sauce. No, no, no. 567 00:26:27,020 --> 00:26:29,460 I was choking. Can I have some milk, please? 568 00:26:29,500 --> 00:26:32,060 The flavour is amazing. Yeah, it is. 569 00:26:32,100 --> 00:26:34,860 I think Joel overreacted slightly. I thought he was going to pass out 570 00:26:34,900 --> 00:26:37,700 at one point. Joel does like an over-reaction, doesn't he? 571 00:26:37,740 --> 00:26:39,700 HEATHER: Fair play to you for trying it. 572 00:26:39,740 --> 00:26:41,420 No sympathy! 573 00:26:43,460 --> 00:26:45,380 Right, Gareth, how did the main go? 574 00:26:45,420 --> 00:26:49,100 It went well, didn't it? Told you. That level, stay on the level. 575 00:26:49,140 --> 00:26:53,460 Or take it to another level by bringing dessert out on a trolley. 576 00:26:53,500 --> 00:26:55,700 ALL: Woo! 577 00:26:57,500 --> 00:27:02,260 Guys, we're going to have a good old '70s dish - crepes suzette. 578 00:27:02,300 --> 00:27:04,580 Just don't spoil it with a history lesson. 579 00:27:04,620 --> 00:27:06,300 1895... NARRATOR GROANS 580 00:27:06,340 --> 00:27:08,500 ..in the Cafe de Paris in Monte Carlo, 581 00:27:08,540 --> 00:27:13,500 there was a trainee waiter who was working... 582 00:27:13,540 --> 00:27:16,140 Just make them! 583 00:27:16,180 --> 00:27:18,660 In goes orange liqueur. Steady, Gareth. 584 00:27:18,700 --> 00:27:20,900 I felt like, for a brief second, 585 00:27:20,940 --> 00:27:23,780 that I wasn't in Wales, I was on holiday. 586 00:27:23,820 --> 00:27:26,420 It's certainly been a long haul so far. 587 00:27:26,460 --> 00:27:28,860 The butter in there gives it the velvety texture. 588 00:27:28,900 --> 00:27:31,740 The crepe is given a swirl in the boozy sauce 589 00:27:31,780 --> 00:27:35,740 and finally we have a dessert - a classic Crepe Suzette. 590 00:27:40,300 --> 00:27:41,780 Unreal, love it. 591 00:27:41,820 --> 00:27:44,460 The crepe's amazing. Lush, lush, lush. 592 00:27:44,500 --> 00:27:46,340 Whoa. She's gone triple lush. 593 00:27:46,380 --> 00:27:47,540 Flawless, Gareth. 594 00:27:47,580 --> 00:27:49,220 No complaints, no complaints. 595 00:27:49,260 --> 00:27:50,740 Absolutely in my element. 596 00:27:50,780 --> 00:27:52,300 Sozzled. Three out of three, Gareth. 597 00:27:52,340 --> 00:27:53,420 Thank you very much, sir. 598 00:27:53,460 --> 00:27:54,620 How about some scores? 599 00:27:54,660 --> 00:27:56,140 The starters were amazing, 600 00:27:56,180 --> 00:27:58,620 the main course was incredible, the dessert was good, 601 00:27:58,660 --> 00:28:00,060 it was a bit dated. 602 00:28:00,100 --> 00:28:01,980 Tonight has been amazing. 603 00:28:02,020 --> 00:28:04,340 It's absolutely lived up to what I expected it to be. 604 00:28:04,380 --> 00:28:06,780 So tonight we're scoring Gareth and Heather... 605 00:28:07,900 --> 00:28:09,460 Absolutely flawless. 606 00:28:09,500 --> 00:28:12,060 Thank you very much to Gareth and Heather, 607 00:28:12,100 --> 00:28:14,180 and for this reason we are giving you a... 608 00:28:15,740 --> 00:28:20,540 Oh! That maximum score means The Gate notch a whopping 36 out of 40 609 00:28:20,580 --> 00:28:22,460 and rocket into top spot. 610 00:28:27,140 --> 00:28:29,700 It's the final day in and around Cardiff 611 00:28:29,740 --> 00:28:32,860 and the turn of youngsters Sian and Joel to host in 612 00:28:32,900 --> 00:28:35,580 Sian's restaurant, the Horse & Jockey. 613 00:28:35,620 --> 00:28:37,220 Last night was absolutely faultless 614 00:28:37,260 --> 00:28:41,620 so tonight we are focusing on not coming last. 615 00:28:41,660 --> 00:28:44,540 We serve the best pub food for miles around. 616 00:28:44,580 --> 00:28:45,700 And we may be young, 617 00:28:45,740 --> 00:28:47,420 but we absolutely know what we're doing 618 00:28:47,460 --> 00:28:49,980 and we're going to end this week with a bang. 619 00:28:50,020 --> 00:28:51,540 That's the spirit. 620 00:28:51,580 --> 00:28:54,500 I'm expecting something quite country pub-y. 621 00:28:54,540 --> 00:28:56,180 I would like a rustic gastropub. 622 00:28:56,220 --> 00:28:58,860 I would like a good rustic gastropub, yeah. 623 00:28:58,900 --> 00:29:00,180 No airs and graces. 624 00:29:00,220 --> 00:29:01,820 Try this for size... 625 00:29:16,740 --> 00:29:20,020 That's a... I'll take one for the team. ..bit of a long-winded... Hm. 626 00:29:20,060 --> 00:29:23,340 "A perfect melody of black pudding." 627 00:29:23,380 --> 00:29:25,580 Black pudding, goat's cheese on toast. Yeah, black pudding, 628 00:29:25,620 --> 00:29:27,220 goat's cheese on toast with poached egg. 629 00:29:27,260 --> 00:29:28,540 Basically, yes. 630 00:29:28,580 --> 00:29:31,900 And the first thing to start is the mouth-watering chutney. 631 00:29:31,940 --> 00:29:35,580 This chutney we're making absolutely complements this starter. 632 00:29:35,620 --> 00:29:38,140 Why does mine look like that and yours looks like that? 633 00:29:38,180 --> 00:29:40,580 So if you turn it round then, 634 00:29:40,620 --> 00:29:42,220 like that, 635 00:29:42,260 --> 00:29:44,900 and then slice, dice that way down. 636 00:29:44,940 --> 00:29:46,500 Top tip, chef. 637 00:29:46,540 --> 00:29:49,940 Joel, I'm done now, it's making me cry so I'm going to go. 638 00:29:49,980 --> 00:29:51,220 Thank you for your help. 639 00:29:51,260 --> 00:29:55,580 The onions soften in butter before sugar and red wine are added. 640 00:29:55,620 --> 00:29:57,380 The smell of the red wine, 641 00:29:57,420 --> 00:30:00,340 if my boss wasn't in the next room, I think I would have 642 00:30:00,380 --> 00:30:01,700 a glass right now. 643 00:30:01,740 --> 00:30:04,940 Everything's spooned into tiny jars. 644 00:30:04,980 --> 00:30:07,540 It's... It's the gastropub. ..gastropub-y, 645 00:30:07,580 --> 00:30:10,860 trying-to-be-a-gastropub-y pub grub. 646 00:30:10,900 --> 00:30:12,820 Yeah. Trying to be a gastropub. 647 00:30:12,860 --> 00:30:15,060 Joel shapes Italian bread. 648 00:30:15,100 --> 00:30:19,180 This is locally sourced ciabatta, all Welsh ingredients. 649 00:30:19,220 --> 00:30:23,180 Then black pudding and a large wheel of goat's cheese. 650 00:30:23,220 --> 00:30:24,980 Do you need me to do anything? 651 00:30:25,020 --> 00:30:27,180 No. That's told you, Sian. 652 00:30:27,220 --> 00:30:30,220 The melody will be arranged before serving. 653 00:30:30,260 --> 00:30:32,180 Onto the main. Wait for it... 654 00:30:44,860 --> 00:30:46,660 Oh. Hmm. 655 00:30:46,700 --> 00:30:50,100 So it's just lamb, mash and some samphire, basically. 656 00:30:50,140 --> 00:30:56,940 Tried a bit too hard, I think, to make a dish look good. 657 00:30:56,980 --> 00:30:59,220 I'm going to score and season the meat 658 00:30:59,260 --> 00:31:01,820 while you make your way out of the kitchen. 659 00:31:01,860 --> 00:31:04,740 Thank you. I'm going to go and get my hair done now so, er... 660 00:31:04,780 --> 00:31:07,460 See you in a bit. ..all the best. 661 00:31:07,500 --> 00:31:10,340 With Sian off, it's all on Joel. 662 00:31:10,380 --> 00:31:15,220 I'm going to rub it with seasoning to sort of inlock the flavours. 663 00:31:15,260 --> 00:31:16,700 A sprinkling of seasoning, 664 00:31:16,740 --> 00:31:17,940 a touch of rosemary 665 00:31:17,980 --> 00:31:20,620 and the lamb will be cooked later tonight. 666 00:31:20,660 --> 00:31:23,060 Next, the samphire-infused mash. 667 00:31:23,100 --> 00:31:24,940 That's not going to... I'm not sure why that's there. 668 00:31:24,980 --> 00:31:29,740 Yeah, you can't infuse mashed potato with samphire. 669 00:31:29,780 --> 00:31:32,860 So our sapphire isn't just any regular sapphire. 670 00:31:32,900 --> 00:31:34,740 It's Gower-picked sapphire. 671 00:31:34,780 --> 00:31:36,180 Samphire. 672 00:31:36,220 --> 00:31:40,900 And it is a vegetable of the sea, which will add extra flavour. 673 00:31:40,940 --> 00:31:45,300 The samphire is chopped and the Welsh spuds boiled... 674 00:31:45,340 --> 00:31:47,820 These are going to be the best hand-mashed potatoes 675 00:31:47,860 --> 00:31:48,980 they have today. 676 00:31:49,020 --> 00:31:52,180 ..before everything is combined with melted butter. 677 00:31:52,220 --> 00:31:57,500 The key to nice, fluffy mash is a lot of mashing. 678 00:31:57,540 --> 00:31:58,860 Thanks for that. 679 00:31:58,900 --> 00:32:00,420 Joel will reheat tonight. 680 00:32:00,460 --> 00:32:01,620 Onto dessert... 681 00:32:10,620 --> 00:32:12,220 It's... Hmm... 682 00:32:12,260 --> 00:32:14,380 This is the exact reason why I left fine dining. 683 00:32:14,420 --> 00:32:15,700 It's all nonsense. Yeah. 684 00:32:15,740 --> 00:32:17,540 It's just jargon on a page. 685 00:32:17,580 --> 00:32:19,420 Hair looks lovely. Thank you. 686 00:32:19,460 --> 00:32:20,700 Thank you. Oh, right. 687 00:32:20,740 --> 00:32:23,100 I'm just going to show you how we're going to have the dessert tonight. 688 00:32:23,140 --> 00:32:24,660 Perfect, yeah, nice. 689 00:32:24,700 --> 00:32:28,900 So we've got some pre-home-made raspberry coulis. 690 00:32:28,940 --> 00:32:30,940 There's too much raspberry on the plate. 691 00:32:30,980 --> 00:32:32,460 It's concentrated raspberry, innit? 692 00:32:32,500 --> 00:32:34,060 That's going to be way too much flavour. 693 00:32:34,100 --> 00:32:35,860 I've got everything all under control. 694 00:32:35,900 --> 00:32:37,820 I know you don't like being in the kitchen 695 00:32:37,860 --> 00:32:40,380 so I'll allow you to go out and get ready for the guests. 696 00:32:40,420 --> 00:32:42,620 Deconstructed Welsh cake. 697 00:32:42,660 --> 00:32:43,900 Put it together, you lazy gits. 698 00:32:43,940 --> 00:32:46,380 What is wrong with these people? 699 00:32:46,420 --> 00:32:48,700 He's just going to crumble a Welsh... 700 00:32:48,740 --> 00:32:50,140 He's going to grab a Welsh cake, 701 00:32:50,180 --> 00:32:52,740 crumble it all over. Deconstructed Welsh cake. 702 00:32:52,780 --> 00:32:53,940 Not far wrong, Gareth, 703 00:32:53,980 --> 00:32:58,060 but Joel chops rather than crumbles his shop-bought Welsh cake. 704 00:32:58,100 --> 00:33:00,580 I have made Welsh cakes before by scratch 705 00:33:00,620 --> 00:33:03,660 and that is the reason why we've bought 'em in locally. 706 00:33:03,700 --> 00:33:05,020 Right, I see. 707 00:33:05,060 --> 00:33:07,340 Cos I'm no good at making Welsh cakes. 708 00:33:07,380 --> 00:33:11,140 Yes. They'll reconstruct their deconstructed dessert later tonight. 709 00:33:11,180 --> 00:33:13,820 Confident in our cooking, confident in ourselves. 710 00:33:13,860 --> 00:33:15,740 Killer curls, let's go. 711 00:33:15,780 --> 00:33:17,540 Is anyone feeling worried? 712 00:33:17,580 --> 00:33:19,900 Not threatened at all, to be honest, no. 713 00:33:19,940 --> 00:33:22,500 I personally don't think it's going to be better than ours. 714 00:33:22,540 --> 00:33:24,980 No, no. This has filled me with confidence. Yeah. Yeah. 715 00:33:26,620 --> 00:33:29,500 Nicely done. Yeah. There's a gap by there, though. 716 00:33:29,540 --> 00:33:32,100 Too late now - your first guests are here. 717 00:33:32,140 --> 00:33:35,380 Hello! Husband-and-wife team from The Gate, Gareth and Heather. 718 00:33:35,420 --> 00:33:38,020 Nice to see you again. Hiya, Joel, you all right? How are we? Yeah. 719 00:33:38,060 --> 00:33:40,860 Here are our home-made mojitos 720 00:33:40,900 --> 00:33:44,940 and the mint is actually grown in our own garden. 721 00:33:44,980 --> 00:33:47,220 Right, right, right in this pot. 722 00:33:47,260 --> 00:33:51,020 All right, Joel, maybe don't point it out. It looks a bit scruffy! 723 00:33:51,060 --> 00:33:54,500 Last up, it's Sam and Gary from La Pantera. 724 00:33:54,540 --> 00:33:56,980 How are we? Nice to see you again. You OK? Yeah, really good, thanks. 725 00:33:57,020 --> 00:33:59,220 Can I offer you gentlemen a mojito? 726 00:33:59,260 --> 00:34:02,340 Absolutely. Yes, please. Thank you very much. There we are. 727 00:34:02,380 --> 00:34:04,940 Our theme tonight is locally sourced ingredients. Yeah? 728 00:34:04,980 --> 00:34:08,460 The mint leaves are freshly picked from our very own garden 729 00:34:08,500 --> 00:34:09,660 here at the Jockey. No way. 730 00:34:09,700 --> 00:34:10,940 It's pretty fresh, isn't it? 731 00:34:10,980 --> 00:34:12,980 Oh, yeah, you can definitely taste the difference, yeah. 732 00:34:13,020 --> 00:34:14,620 It wasn't very minty, was it? 733 00:34:14,660 --> 00:34:16,340 Less mint, more moss, I would say. 734 00:34:16,380 --> 00:34:18,220 Moss! Mossy. Damp mint. 735 00:34:18,260 --> 00:34:19,900 Cheers, let's have a good night. Woo! 736 00:34:19,940 --> 00:34:21,820 ALL: Cheers. 737 00:34:21,860 --> 00:34:24,180 Coming up: Musical meals... 738 00:34:24,220 --> 00:34:27,380 Poached egg with goat's cheese is a no in my book. 739 00:34:27,420 --> 00:34:29,540 Can I ask why you called it a melody? 740 00:34:29,580 --> 00:34:30,940 Well, cos it's singing to me. 741 00:34:30,980 --> 00:34:32,820 Combination, totally weird. 742 00:34:32,860 --> 00:34:35,900 I think Gareth was a little bit out of order tonight. 743 00:34:35,940 --> 00:34:38,140 ..and the wonga is won. 744 00:34:38,180 --> 00:34:39,620 In second place... 745 00:34:46,760 --> 00:34:50,600 It's the final night of our pro competition in and around Cardiff... 746 00:34:50,640 --> 00:34:51,720 Woo! 747 00:34:51,760 --> 00:34:54,880 ..where Sian and Joel are hoping their restaurant, 748 00:34:54,920 --> 00:34:56,120 the Horse & Jockey, 749 00:34:56,160 --> 00:34:57,840 will romp home in first place 750 00:34:57,880 --> 00:34:59,920 and bag them the £1,000 guineas. 751 00:34:59,960 --> 00:35:02,080 Sorry, pounds. 752 00:35:02,120 --> 00:35:04,920 As their guests relax in the mint fields... 753 00:35:04,960 --> 00:35:06,880 ..back in the kitchen... 754 00:35:06,920 --> 00:35:08,920 Do you think the black pudding's cut a little bit too thick? 755 00:35:08,960 --> 00:35:12,760 No, the black pudding is cut to perfection. 756 00:35:12,800 --> 00:35:15,760 ..the perfectly cut pieces are doused in olive oil 757 00:35:15,800 --> 00:35:17,880 and popped into the oven. 758 00:35:17,920 --> 00:35:21,080 Joel squeezes out a balsamic reduction, 759 00:35:21,120 --> 00:35:23,120 plates the toasted cheese 760 00:35:23,160 --> 00:35:24,760 and tops with the black pudding, 761 00:35:24,800 --> 00:35:26,840 a dollop of sweet red onion chutney, 762 00:35:26,880 --> 00:35:30,280 a poached egg and a final flourish of pea shoots. 763 00:35:30,320 --> 00:35:31,720 I am over the moon with these. 764 00:35:31,760 --> 00:35:35,360 I can't wait to rush to the table and to get it down myself. 765 00:35:35,400 --> 00:35:37,120 Sounds messy, but there we go. 766 00:35:37,160 --> 00:35:38,440 Joel, take it away. 767 00:35:39,760 --> 00:35:42,440 It's the perfect melody of goat's cheese, 768 00:35:42,480 --> 00:35:45,240 black pudding with a poached egg on top, 769 00:35:45,280 --> 00:35:46,520 the drizzle down over 770 00:35:46,560 --> 00:35:50,560 that complement each different flavour in its entirety. 771 00:35:50,600 --> 00:35:53,760 And after that poetic description, how does it taste? 772 00:35:53,800 --> 00:35:55,400 I can't stand goat's cheese. 773 00:35:55,440 --> 00:35:56,720 LAUGHTER 774 00:35:56,760 --> 00:35:59,160 I don't like the smell, I don't like the taste. 775 00:35:59,200 --> 00:36:02,040 When I originally got told this recipe, 776 00:36:02,080 --> 00:36:03,880 goat's cheese, black pudding and a poached... 777 00:36:03,920 --> 00:36:05,120 I was, like, "Are you mad?" 778 00:36:05,160 --> 00:36:09,120 All them ingredients into one, but until I initially tried it, 779 00:36:09,160 --> 00:36:11,960 as soon as I put it in my mouth, I was, like, "Oh, my God." 780 00:36:12,000 --> 00:36:14,520 For me, the flavours just don't seem to work together 781 00:36:14,560 --> 00:36:17,160 so you've got acidic, you've got salty... Yeah. 782 00:36:17,200 --> 00:36:19,400 ..and then you've got the richness of the black pudding. 783 00:36:19,440 --> 00:36:23,240 Poached egg to go with goat's cheese is a no in my book. 784 00:36:23,280 --> 00:36:24,680 That's why I separated the two. 785 00:36:24,720 --> 00:36:26,840 Goat's cheese on the crust there, loving it. 786 00:36:26,880 --> 00:36:28,960 Black pudding, poached egg, loving it. 787 00:36:29,000 --> 00:36:30,600 Combination, totally weird. 788 00:36:30,640 --> 00:36:33,360 It was not a melody, it was like a Picasso painting. 789 00:36:33,400 --> 00:36:35,520 It was just... It just didn't work for me. 790 00:36:35,560 --> 00:36:39,240 Can I ask why you call it a melody? It's not singing to me. 791 00:36:39,280 --> 00:36:41,000 Well, cos it's singing to me. 792 00:36:41,040 --> 00:36:45,080 When we saw the menu, it screamed out a chef that's trying too hard. 793 00:36:45,120 --> 00:36:47,400 No offence. Some taken. 794 00:36:47,440 --> 00:36:49,880 You know, I've seen restaurants bring out these menus, 795 00:36:49,920 --> 00:36:51,480 call it, like, poached hen's egg. 796 00:36:51,520 --> 00:36:53,600 It's a chicken, it's an egg from a chicken. 797 00:36:53,640 --> 00:36:56,040 You know, you don't have to bring these words out. 798 00:36:56,080 --> 00:36:57,240 There's no need for it. 799 00:36:57,280 --> 00:37:00,000 I completely agree, but I thought, special occasion, 800 00:37:00,040 --> 00:37:05,160 why not go all out and, for once, actually try my damn hardest? 801 00:37:05,200 --> 00:37:09,040 With the menu wording, a little bit over the top with their criticism, 802 00:37:09,080 --> 00:37:11,480 but, I mean, at the end of the day, it is a competition 803 00:37:11,520 --> 00:37:13,000 and somebody has to win. 804 00:37:13,040 --> 00:37:15,280 And talking of flowery descriptions... 805 00:37:15,320 --> 00:37:16,760 If I had to describe Sian, 806 00:37:16,800 --> 00:37:20,800 I would describe Sian as a vintage bottle of Dom Perignon - 807 00:37:20,840 --> 00:37:23,920 rich, bubbly and nothing more than enjoyable. 808 00:37:23,960 --> 00:37:29,720 If I was to describe Joel as a menu item, I would describe him as 809 00:37:29,760 --> 00:37:34,960 an extravagant, pink, fluffy piece of pork. 810 00:37:37,880 --> 00:37:41,200 Joel is the best possible person in this whole entire world. 811 00:37:41,240 --> 00:37:43,280 Pink, fluffy pig. 812 00:37:43,320 --> 00:37:45,920 Not sure that's a compliment. 813 00:37:45,960 --> 00:37:48,760 Moving on, it's pink, but it's the lamb for 814 00:37:48,800 --> 00:37:50,960 the main course that Joel flambes. 815 00:37:52,840 --> 00:37:56,280 Some quick fancy tong work, then it's into the oven. 816 00:37:56,320 --> 00:37:59,040 I am piping this mash straight from the bag. 817 00:37:59,080 --> 00:38:02,000 I'm trying to pull out as many stops as possible. 818 00:38:03,520 --> 00:38:05,920 I mean, have you any decent scissors here, Sian? 819 00:38:08,200 --> 00:38:10,440 And again. Mind out at the back. 820 00:38:11,960 --> 00:38:13,400 These will be lovely inside 821 00:38:13,440 --> 00:38:15,600 and I'm hoping they're lovely and pink. 822 00:38:15,640 --> 00:38:17,320 But not like a fluffy, pink pig. 823 00:38:17,360 --> 00:38:18,640 I'm really not hungry. 824 00:38:18,680 --> 00:38:19,920 That's fine, just don't eat it. 825 00:38:19,960 --> 00:38:21,440 And finally, the gravy. 826 00:38:21,480 --> 00:38:23,440 BELL RINGS Service! 827 00:38:23,480 --> 00:38:24,720 The last main of the week, 828 00:38:24,760 --> 00:38:28,600 Welsh rack of lamb on samphire mash with gravy and veg. 829 00:38:30,040 --> 00:38:32,880 If you'd all like to tuck in, be my guest. 830 00:38:39,040 --> 00:38:40,640 One rack was cooked really well, 831 00:38:40,680 --> 00:38:44,080 the other one is pretty much raw inside. 832 00:38:44,120 --> 00:38:48,080 You've taken a rack of lamb, an expensive piece of meat. 833 00:38:48,120 --> 00:38:49,680 Shouldn't have been slow-roasted. 834 00:38:49,720 --> 00:38:51,280 Whether that was slow-roasted... 835 00:38:51,320 --> 00:38:54,520 Yeah, that was sealed then put into the oven to cook. 836 00:38:54,560 --> 00:38:55,760 Sealed or seared? Seared. 837 00:38:55,800 --> 00:38:58,240 Seared. It's been sealed... 838 00:38:58,280 --> 00:39:02,080 ..seared... Yep. ..and then popped into the oven to cook to 839 00:39:02,120 --> 00:39:03,360 the according temperature. 840 00:39:03,400 --> 00:39:07,080 And, to be honest, that's impossible to cut even with... 841 00:39:07,120 --> 00:39:09,640 ..look, even with a steak knife. 842 00:39:09,680 --> 00:39:11,120 Apart from that, though? 843 00:39:11,160 --> 00:39:14,400 And it's rare, pink... 844 00:39:14,440 --> 00:39:16,120 It's unedible. Not a word. 845 00:39:16,160 --> 00:39:17,160 SHE CHUCKLES 846 00:39:17,200 --> 00:39:20,080 Wow. Well, the man knows what he wants, when he wants it 847 00:39:20,120 --> 00:39:22,880 and clearly, tonight, he did not want that. 848 00:39:22,920 --> 00:39:24,320 The main course was awful. 849 00:39:24,360 --> 00:39:26,520 Thank you for your, er, very thorough feedback. 850 00:39:26,560 --> 00:39:29,920 I really am gutted that you've described it as inedible. 851 00:39:29,960 --> 00:39:32,720 Well, you know, I wouldn't if I could eat it. 852 00:39:32,760 --> 00:39:35,160 I think Gareth was a little bit out of order tonight. 853 00:39:35,200 --> 00:39:37,040 It wasn't as bad as what he made out. 854 00:39:37,080 --> 00:39:39,840 I'm quite glad it's pinker and the mash is really tasty, 855 00:39:39,880 --> 00:39:41,880 the veg is seasoned really well. 856 00:39:41,920 --> 00:39:46,080 Overall, I quite like it for a gastropub dish. I think it's good. 857 00:39:46,120 --> 00:39:48,320 That means absolutely loads to me. 858 00:39:48,360 --> 00:39:49,360 I know when lamb is good 859 00:39:49,400 --> 00:39:52,280 and I thought that lamb course was really good. Yeah, it was tasty. 860 00:39:52,320 --> 00:39:55,160 I think Gareth was being dramatic. He over-reacted. 861 00:39:55,200 --> 00:40:00,360 Sian, I have to say, since you're 23, 862 00:40:00,400 --> 00:40:03,040 I think you are doing an amazing job here. 863 00:40:03,080 --> 00:40:04,960 It's full of people, it's buzzing 864 00:40:05,000 --> 00:40:07,560 and I think you're doing really, really well. 865 00:40:07,600 --> 00:40:10,320 I love it. I live and breathe this place, you know. 866 00:40:10,360 --> 00:40:13,520 Hearing nice things from Heather was really lovely. 867 00:40:13,560 --> 00:40:16,080 She understands how much stress it is. 868 00:40:16,120 --> 00:40:18,600 I was not doing anything like this when I was 23. 869 00:40:18,640 --> 00:40:20,640 You've done really well. Thank you. 870 00:40:20,680 --> 00:40:21,800 She's smashing it. 871 00:40:21,840 --> 00:40:24,440 23 years of age with the responsibility, 872 00:40:24,480 --> 00:40:26,800 she's got a beautiful premises here. 873 00:40:26,840 --> 00:40:27,960 It's great. 874 00:40:28,000 --> 00:40:30,800 Right, guys, if you would like to follow me and Sian, 875 00:40:30,840 --> 00:40:33,000 we'll take you to your surprise. 876 00:40:33,040 --> 00:40:35,920 Anyone fancy a pop classic? 877 00:40:35,960 --> 00:40:39,040 # A teenage dream is so hard to beat 878 00:40:39,080 --> 00:40:42,520 # And every time she walks down the street 879 00:40:42,560 --> 00:40:45,640 # Another girl in your neighbourhood... # 880 00:40:45,680 --> 00:40:47,800 It was like being at an outdoor gig. I like that. 881 00:40:47,840 --> 00:40:50,560 Oh, my God. We'll be going to Glastonbury next. 882 00:40:50,600 --> 00:40:51,840 Maybe not. No. 883 00:40:51,880 --> 00:40:55,520 # You need excitement and you need it bad... # 884 00:40:55,560 --> 00:40:58,800 The band were great, weren't they? They were great. They were, yeah. 885 00:40:58,840 --> 00:41:00,840 I've really enjoyed tonight. Yeah. 886 00:41:00,880 --> 00:41:02,680 So a thumbs up for the band. 887 00:41:02,720 --> 00:41:04,280 Onto dessert. 888 00:41:04,320 --> 00:41:07,760 This is the deconstruction part of the Welsh cake. 889 00:41:07,800 --> 00:41:09,520 Looking good, Siany. 890 00:41:09,560 --> 00:41:11,520 The deconstructed - or trimmed - 891 00:41:11,560 --> 00:41:13,920 Welsh cakes are popped into the microwave. 892 00:41:13,960 --> 00:41:17,560 The edges are crumbled and on goes a boule of shop-bought ice cream. 893 00:41:17,600 --> 00:41:18,960 Service! 894 00:41:19,000 --> 00:41:21,760 Dessert - a deconstructed Welsh cake with ice cream 895 00:41:21,800 --> 00:41:23,000 and a smudge of coulis. 896 00:41:26,720 --> 00:41:28,040 What's St David's ice cream? 897 00:41:28,080 --> 00:41:32,640 It is a rum and raisin, traditionally made into 898 00:41:32,680 --> 00:41:38,480 a Welsh dessert, which makes it none other than the St David dessert 899 00:41:38,520 --> 00:41:40,200 that it is today. 900 00:41:40,240 --> 00:41:41,520 The very same. 901 00:41:41,560 --> 00:41:44,760 When I read "deconstructed", I didn't know what to expect. 902 00:41:44,800 --> 00:41:45,880 Where did it come from? 903 00:41:45,920 --> 00:41:50,080 Cut the sides off, crumble a bit up, deconstructed a Welsh cake. 904 00:41:50,120 --> 00:41:52,880 That Welsh cake wasn't deconstructed, was it? 905 00:41:52,920 --> 00:41:54,840 HE EXHALES It was awful. 906 00:41:54,880 --> 00:41:56,760 Did you make the Welsh cakes? 907 00:41:56,800 --> 00:41:58,000 We didn't, no. 908 00:41:58,040 --> 00:42:00,880 Right, I'm not being pedantic - that was a brought-in Welsh cake... 909 00:42:00,920 --> 00:42:03,600 Yeah. ..with the sides cut off, which doesn't make it deconstructed, 910 00:42:03,640 --> 00:42:06,440 but that's a brought-in Welsh cake, a brought-in ice cream, 911 00:42:06,480 --> 00:42:08,560 brought-in fudge pieces. 912 00:42:08,600 --> 00:42:12,080 As a restaurant, we could not keep up with the quantity 913 00:42:12,120 --> 00:42:16,080 and that's why we buy it in so every dessert is the same 914 00:42:16,120 --> 00:42:17,800 for each individual customer. 915 00:42:17,840 --> 00:42:20,280 I cannot believe you've not made your own Welsh cakes tonight. 916 00:42:20,320 --> 00:42:22,040 I can't believe you've not made your own ice cream. 917 00:42:22,080 --> 00:42:25,440 Well, I had starter and main, juggling my left and right. 918 00:42:25,480 --> 00:42:27,720 The dessert was up to Sian tonight. 919 00:42:27,760 --> 00:42:30,360 No, it wasn't, because I don't even like this! 920 00:42:30,400 --> 00:42:32,000 I don't like nothing on there. 921 00:42:32,040 --> 00:42:34,040 Come on, team, you're nearly there. 922 00:42:34,080 --> 00:42:35,920 It's been a night of ups and downs. 923 00:42:35,960 --> 00:42:39,760 Yes, I know that we have cracking food so maybe we should have 924 00:42:39,800 --> 00:42:41,840 simplified it a little bit. 925 00:42:41,880 --> 00:42:44,960 Forget tonight, forget everything you've done tonight. 926 00:42:45,000 --> 00:42:47,840 Stick to pub grub. People love pub grub. 927 00:42:47,880 --> 00:42:50,640 I love pub grub. I love pub grub... 928 00:42:50,680 --> 00:42:52,560 ..and this is a bloody pub! 929 00:42:52,600 --> 00:42:54,840 Give me pub grub! Ugh! 930 00:42:54,880 --> 00:42:58,400 Calm down, Gareth, and let's have some scores. 931 00:42:58,440 --> 00:43:01,960 Now, the Horse & Jockey need 36 or more to be this week's winners. 932 00:43:02,000 --> 00:43:03,120 Good luck. 933 00:43:03,160 --> 00:43:04,880 The food was disappointing. 934 00:43:04,920 --> 00:43:07,600 He tried too hard, he needs to keep things simple... 935 00:43:07,640 --> 00:43:09,680 I don't think we saw the true reflection 936 00:43:09,720 --> 00:43:12,000 of what they do as a restaurant tonight. 937 00:43:12,040 --> 00:43:16,280 ..but they've got a great place here, great atmosphere, and Sian 938 00:43:16,320 --> 00:43:17,680 and Joel are really great people, 939 00:43:17,720 --> 00:43:20,080 and, for that reason, we're going to score them a... 940 00:43:20,120 --> 00:43:22,760 The starters weren't for me... Yeah. ..but the main course was good. 941 00:43:22,800 --> 00:43:24,280 Yeah. The dessert? 942 00:43:24,320 --> 00:43:26,120 The dessert was an embarrassment. 943 00:43:26,160 --> 00:43:28,760 The entertainment was OK. Which has recouped them a bit. 944 00:43:28,800 --> 00:43:31,920 So tonight, we're going to score Sian and Joel... 945 00:43:33,400 --> 00:43:34,720 CHEERING 946 00:43:42,280 --> 00:43:44,680 So in third place, guys, 947 00:43:44,720 --> 00:43:48,000 is the Horse & Jockey with Sian and Joel. 948 00:43:51,760 --> 00:43:53,440 In second place, 949 00:43:53,480 --> 00:43:56,040 La Pantera with Sam and Gary. 950 00:43:58,920 --> 00:44:02,280 Which means the winner is The Gate! Woo! 951 00:44:02,320 --> 00:44:04,360 Well done, guys, well done. 952 00:44:04,400 --> 00:44:06,600 It's been amazing. It's been such a good few days. 953 00:44:06,640 --> 00:44:07,640 POP! 954 00:44:07,680 --> 00:44:08,800 CHEERING 955 00:44:08,840 --> 00:44:11,120 I am disappointed. Of course I am. 956 00:44:11,160 --> 00:44:14,440 The best professional restaurant won tonight 957 00:44:14,480 --> 00:44:16,480 and I'm really happy about that. 958 00:44:16,520 --> 00:44:19,120 Congratulations. Cheers. Congratulations, guys. 959 00:44:19,160 --> 00:44:21,200 The best team won, absolutely. 960 00:44:21,240 --> 00:44:23,920 At least we didn't come...last? Yeah. 961 00:44:23,960 --> 00:44:25,360 CHEERING 962 00:44:26,760 --> 00:44:28,560 It was never in doubt, was it? 963 00:44:28,600 --> 00:44:30,800 If it goes on food, it was never in doubt. 964 00:44:30,840 --> 00:44:34,080 # Who do you think you are, Mr Big Stuff? 965 00:44:36,000 --> 00:44:38,560 # You're never going to get my love 966 00:44:38,600 --> 00:44:42,520 # Now, because you wear all those fancy clothes 967 00:44:42,560 --> 00:44:43,960 # Oh, yeah 968 00:44:44,000 --> 00:44:48,000 # And have a big fine car Oh, yes, you do now 969 00:44:48,040 --> 00:44:52,760 # Do you think I can afford to give you my love? 970 00:44:52,800 --> 00:44:54,160 # Oh, yeah 971 00:44:54,200 --> 00:44:57,480 # You think you're higher than every star above... # 972 00:44:57,520 --> 00:44:59,720 Subtitles by Red Bee Media