1 00:00:02,000 --> 00:00:03,800 This programme contains strong language. 2 00:00:03,800 --> 00:00:05,120 I'm back on the hunt for the UK's 3 00:00:05,120 --> 00:00:06,720 next top food and drink entrepreneur. 4 00:00:06,720 --> 00:00:09,760 So I've hand-picked 12 amazing contenders, each with an incredible 5 00:00:09,760 --> 00:00:12,440 up-and-coming business and all looking for an investment. 6 00:00:12,440 --> 00:00:14,600 I got here starting from zero. 7 00:00:14,600 --> 00:00:16,520 I'm supposed to be here. I'm driven. 8 00:00:16,520 --> 00:00:17,840 Like, I'm so ready for this. 9 00:00:17,840 --> 00:00:20,240 Winning this competition would literally change my life. 10 00:00:20,240 --> 00:00:24,440 I want to invest £150,000 of my own cash into one of them 11 00:00:24,440 --> 00:00:26,880 and catapult their business to the next level. 12 00:00:26,880 --> 00:00:29,320 But I'm not giving the money away easily. 13 00:00:29,320 --> 00:00:31,200 They'll need to earn it. 14 00:00:31,200 --> 00:00:32,240 THEY SCREAM 15 00:00:35,000 --> 00:00:36,160 It's on fire. 16 00:00:36,160 --> 00:00:38,080 BLEEP. Oh! 17 00:00:38,080 --> 00:00:40,480 So I'm setting my contenders a series 18 00:00:40,480 --> 00:00:42,920 of food and drink-related challenges... 19 00:00:42,920 --> 00:00:45,240 We want our drinks! 20 00:00:45,240 --> 00:00:46,760 It's fine. It's not fine. 21 00:00:46,760 --> 00:00:48,360 It's a BLEEP show. 22 00:00:48,360 --> 00:00:51,360 ..which will test them on every element of the industry... 23 00:00:51,360 --> 00:00:54,200 How long on table 10? Table 12. Table 9. 24 00:00:54,200 --> 00:00:56,000 That? We're nowhere near it. 25 00:00:56,000 --> 00:00:57,200 We're going as fast as we can. 26 00:00:57,200 --> 00:00:58,280 Just don't stop. 27 00:00:58,280 --> 00:01:01,400 If anyone can't give me a standard, then please go home. 28 00:01:01,400 --> 00:01:03,880 Three, two, one, go. 29 00:01:03,880 --> 00:01:05,040 SHE COUGHS 30 00:01:05,040 --> 00:01:06,880 This is like a horror movie. 31 00:01:06,880 --> 00:01:09,160 ..and most importantly, their character. 32 00:01:09,160 --> 00:01:11,480 You folded! You folded! I folded? 33 00:01:11,480 --> 00:01:13,000 You can't handle taking criticism. 34 00:01:13,000 --> 00:01:15,040 I want to collaborate, but you are not listening. 35 00:01:15,040 --> 00:01:16,800 Did you behave like a petulant teenager? 36 00:01:16,800 --> 00:01:18,920 What happened this week was an absolute shambles. 37 00:01:18,920 --> 00:01:22,120 Yeah, absolutely I was overwhelmed, but I didn't crumble. 38 00:01:22,120 --> 00:01:24,040 Why should you stay in this competition? 39 00:01:24,040 --> 00:01:26,120 I deserve the investment. I deserve to be here. 40 00:01:26,120 --> 00:01:27,640 I'm better than this. 41 00:01:28,840 --> 00:01:30,640 Only one of them will make the grade. 42 00:01:30,640 --> 00:01:32,840 Who'll be my future food star? 43 00:01:51,880 --> 00:01:55,360 I'm so excited. This is going to be so much fun. 44 00:01:56,880 --> 00:01:58,320 Are you nervous? Yeah. 45 00:01:58,320 --> 00:02:00,520 Am I nervous? No, not at all. Are you? 46 00:02:00,520 --> 00:02:03,120 Yeah. That's good. Gives me more of a chance. 47 00:02:03,120 --> 00:02:04,800 THEY LAUGH 48 00:02:04,800 --> 00:02:06,080 I'm looking forward to seeing 49 00:02:06,080 --> 00:02:08,800 what the other contenders are going to be doing in their business 50 00:02:08,800 --> 00:02:10,240 but, at the end of the day, 51 00:02:10,240 --> 00:02:12,280 I'm here for one thing only and that's to win. 52 00:02:12,280 --> 00:02:13,920 Oh, my gosh. Look at it. 53 00:02:13,920 --> 00:02:15,640 Wow. This is crazy, though. 54 00:02:15,640 --> 00:02:17,560 Is anybody shit-scared of meeting Gordon? 55 00:02:17,560 --> 00:02:19,760 Yeah. I think he's going to eat someone alive. 56 00:02:19,760 --> 00:02:21,760 He's got someone on the menu, definitely. 57 00:02:21,760 --> 00:02:23,640 Leading up to this point, I was a bit nervous 58 00:02:23,640 --> 00:02:26,200 wanting to prove myself, like, show what I'm really worth. 59 00:02:26,200 --> 00:02:28,840 But now I'm ready. Now I just want to get to it. 60 00:02:28,840 --> 00:02:30,320 Wow. Look at this place. 61 00:02:30,320 --> 00:02:32,520 I've been here before. Have you? 62 00:02:32,520 --> 00:02:34,840 I'm quite surprised that I'm so close to my hometown. 63 00:02:34,840 --> 00:02:37,160 We're maybe about 20 miles from my shop. 64 00:02:37,160 --> 00:02:38,760 So it's good to be on the home turf. 65 00:02:38,760 --> 00:02:42,480 I hope I don't get kicked out in this first week. 66 00:02:42,480 --> 00:02:45,360 I think everyone's going to be really crazy competitive. 67 00:02:45,360 --> 00:02:47,800 Everyone's laughing and joking now... Yeah, yeah. 68 00:02:47,800 --> 00:02:49,080 You're all friendly now. 69 00:02:49,080 --> 00:02:51,000 We all want to win. And we're all going to bring 70 00:02:51,000 --> 00:02:53,320 something a bit different. We can play to our strengths. 71 00:02:53,320 --> 00:02:55,880 Most looking forward to really pushing myself to my limit 72 00:02:55,880 --> 00:02:58,560 and just seeing what I'm really capable of. 73 00:02:58,560 --> 00:03:00,880 I want to know where Gordon's going to come from. 74 00:03:00,880 --> 00:03:03,360 ENGINE TURNS OVER 75 00:03:07,600 --> 00:03:09,800 He might abseil down a window. 76 00:03:18,320 --> 00:03:19,920 Oh, here he comes. 77 00:03:25,240 --> 00:03:26,600 Oh! 78 00:03:28,480 --> 00:03:29,960 Yeah! 79 00:03:32,800 --> 00:03:34,840 Oh, I love the bike. 80 00:03:34,840 --> 00:03:36,120 Good morning. 81 00:03:36,120 --> 00:03:37,720 How are we? Good! 82 00:03:37,720 --> 00:03:39,080 Motivated? Excited? 83 00:03:39,080 --> 00:03:40,160 ALL: Yes. 84 00:03:40,160 --> 00:03:42,640 All of you, welcome to Scotland. How beautiful is this? 85 00:03:42,640 --> 00:03:44,640 Stunning. Gorgeous. 86 00:03:44,640 --> 00:03:47,880 Now, I have hand-selected you 12 87 00:03:47,880 --> 00:03:50,280 because all of you have some of the most exciting 88 00:03:50,280 --> 00:03:53,160 food and drink businesses anywhere in the UK. 89 00:03:53,160 --> 00:03:55,960 The competition this year is fierce. 90 00:03:58,400 --> 00:04:03,400 Eight weeks from now, I'm going to invest 150 grand of my own cash 91 00:04:03,400 --> 00:04:05,040 into one of you. 92 00:04:05,040 --> 00:04:06,960 But it's not just about the money, 93 00:04:06,960 --> 00:04:09,400 it's about tapping into my experience. My whole network. 94 00:04:09,400 --> 00:04:11,320 One of the best marketing teams, digital teams 95 00:04:11,320 --> 00:04:14,360 dealing with over 100 million followers on social media. 96 00:04:14,360 --> 00:04:16,720 Skies are the limit. 97 00:04:16,720 --> 00:04:19,960 Now, I've studied all of your businesses, 98 00:04:19,960 --> 00:04:24,040 but I'd like to hear from you as individuals. 99 00:04:24,040 --> 00:04:26,080 Andy, what am I going to witness from you? 100 00:04:26,080 --> 00:04:28,240 You're going to see me push myself being with people 101 00:04:28,240 --> 00:04:30,440 who are great at what they do, but just trying 102 00:04:30,440 --> 00:04:33,280 to be on top of that group and just show what I'm really good at. 103 00:04:33,280 --> 00:04:35,800 Get comfortable being uncomfortable. 104 00:04:35,800 --> 00:04:39,320 Hebe, this is a very tough process. 105 00:04:39,320 --> 00:04:42,320 What am I going to see from you under adversity? 106 00:04:42,320 --> 00:04:43,960 I know it's out of my comfort zone. 107 00:04:43,960 --> 00:04:47,880 I know this is something totally new, but I've put my life aside 108 00:04:47,880 --> 00:04:50,640 to be here and I'm ready to give it everything. 109 00:04:50,640 --> 00:04:53,080 So we've established the competition is fierce. 110 00:04:53,080 --> 00:04:55,600 The question is, are you ready for your first big challenge? 111 00:04:55,600 --> 00:04:57,360 ALL: Yeah. Good. 112 00:04:59,400 --> 00:05:01,480 I brought you here to Glenapp Castle. 113 00:05:01,480 --> 00:05:08,240 This stunning castle has played host to huge events across the years. 114 00:05:08,240 --> 00:05:14,480 And tomorrow, you 12 will be hosting your very own exclusive banquets... 115 00:05:15,760 --> 00:05:20,040 ..for some very special invited guests. 116 00:05:20,040 --> 00:05:23,520 The guests coming tomorrow want nothing less 117 00:05:23,520 --> 00:05:28,480 than a five-star experience that really celebrates Scottish heritage. 118 00:05:29,840 --> 00:05:31,880 Do not let me down. 119 00:05:31,880 --> 00:05:32,960 Is that clear? 120 00:05:32,960 --> 00:05:34,040 ALL: Yes. 121 00:05:34,040 --> 00:05:35,680 Good. 122 00:05:35,680 --> 00:05:39,040 Now, we're going to go into two teams for this challenge. 123 00:05:39,040 --> 00:05:41,600 Each team cooking for 30 guests. 124 00:05:41,600 --> 00:05:46,320 Let's start with Amy, Keir, Naomi, 125 00:05:46,320 --> 00:05:50,200 Craig, Sophie and Gary. 126 00:05:50,200 --> 00:05:52,080 You guys are the Red Team. 127 00:05:55,040 --> 00:05:56,640 Which means the Blue Team is... 128 00:05:58,160 --> 00:06:05,480 ..Flo, Sam, Andy, Rachel, Hebe and Kris. 129 00:06:05,480 --> 00:06:11,320 Now, each team needs to be creative, ambitious, and work well together 130 00:06:11,320 --> 00:06:13,920 with one clear vision. 131 00:06:13,920 --> 00:06:16,520 The team that receives the best feedback 132 00:06:16,520 --> 00:06:19,680 and the team that impresses me the most will win. 133 00:06:19,680 --> 00:06:21,360 It's as simple as that. 134 00:06:21,360 --> 00:06:22,640 Get your head in the game. 135 00:06:22,640 --> 00:06:24,720 Get out the gate fast. 136 00:06:24,720 --> 00:06:27,080 Understood? ALL: Yeah. 137 00:06:27,080 --> 00:06:30,040 All of you, good luck, off you go. ALL: Thank you. 138 00:06:34,520 --> 00:06:36,440 Just off the Ayrshire coastline, 139 00:06:36,440 --> 00:06:40,360 this castle is set in over 36 acres of woodlands and gardens. 140 00:06:40,360 --> 00:06:42,480 Are you ready for cooking with that, guys? 141 00:06:42,480 --> 00:06:43,640 Look at that grill. 142 00:06:43,640 --> 00:06:45,440 And within this beautiful estate, 143 00:06:45,440 --> 00:06:48,920 I'm giving the teams an area each to host their banquets. 144 00:06:48,920 --> 00:06:51,040 Does anyone know how to use that? 145 00:06:51,040 --> 00:06:53,160 The standards could not be higher here 146 00:06:53,160 --> 00:06:54,560 and, for that reason, 147 00:06:54,560 --> 00:06:57,640 I expect nothing less than perfection from the teams. 148 00:06:57,640 --> 00:07:00,200 Probably not 100% confident cooking on that. 149 00:07:00,200 --> 00:07:02,120 I reckon we can do this easily. 150 00:07:02,120 --> 00:07:04,880 I was with you until the "easily". 151 00:07:04,880 --> 00:07:08,080 I brought the contenders here to this five-star luxury castle 152 00:07:08,080 --> 00:07:09,920 right in the heart of the Scottish lowlands. 153 00:07:09,920 --> 00:07:12,640 Now, I was born in Scotland, literally two hours away from here. 154 00:07:12,640 --> 00:07:16,960 So, what better way to start the competition than on my home turf? 155 00:07:16,960 --> 00:07:18,480 I own a bakery, 156 00:07:18,480 --> 00:07:21,680 but then, prior to that, it was ten years in restaurants. 157 00:07:21,680 --> 00:07:22,840 OK. Right. 158 00:07:22,840 --> 00:07:25,200 The teams now must decide on their roles. 159 00:07:25,200 --> 00:07:27,800 I'd rather do service, I'm not going to lie. 160 00:07:27,800 --> 00:07:30,040 Half will oversee service... 161 00:07:30,040 --> 00:07:33,040 I own two bars. I would love to do the cocktail and canape. 162 00:07:33,040 --> 00:07:35,760 ..while the other half will be creating the menu. 163 00:07:35,760 --> 00:07:36,960 I'm a trained chef. 164 00:07:36,960 --> 00:07:39,000 Right. So I'm going to look after the mains. 165 00:07:39,000 --> 00:07:40,280 I want to be the head chef. 166 00:07:41,480 --> 00:07:43,240 My name is Gary. 167 00:07:43,240 --> 00:07:46,680 I own a business called Taquitos in Belfast, 168 00:07:46,680 --> 00:07:49,280 which serves authentic Mexican cuisine. 169 00:07:50,440 --> 00:07:52,600 We won an award last year, 170 00:07:52,600 --> 00:07:56,160 the best healthy takeaway in Northern Ireland. 171 00:07:56,160 --> 00:07:59,280 It catapulted us to opening our own restaurant. 172 00:08:01,000 --> 00:08:03,240 My staff would describe me as fiery 173 00:08:03,240 --> 00:08:04,800 and someone who gets shit done. 174 00:08:04,800 --> 00:08:06,640 Laser focused, that's me. 175 00:08:08,480 --> 00:08:10,320 I own a hot sauce business, 176 00:08:10,320 --> 00:08:12,800 so I reckon I could have a crack at a mean gravy. 177 00:08:12,800 --> 00:08:14,920 Well, I'm a baker, so I'll go in the kitchen. 178 00:08:14,920 --> 00:08:16,400 I'll take you through everything. 179 00:08:16,400 --> 00:08:19,200 All you need to do is a lovely dessert... 180 00:08:19,200 --> 00:08:22,800 ..for 30 people. Right. I'll give it my best shot. 181 00:08:22,800 --> 00:08:24,880 I own a vegan ice coffee business. 182 00:08:24,880 --> 00:08:27,000 I've got a lot of experience in selling it direct. 183 00:08:27,000 --> 00:08:29,320 Yeah. So that's why I think I'd be good at front of house. 184 00:08:29,320 --> 00:08:30,720 Excellent. OK. 185 00:08:32,000 --> 00:08:35,160 My business is called Sophie's Iced Coffee Blend. 186 00:08:35,160 --> 00:08:37,760 Iced coffee is a huge growing market. 187 00:08:37,760 --> 00:08:41,040 It's going to be bigger than the hot coffee sector. 188 00:08:41,040 --> 00:08:43,800 Coming from Essex, you can get judged a little bit 189 00:08:43,800 --> 00:08:45,080 and underestimated. 190 00:08:45,080 --> 00:08:48,240 So I want to prove that I'm not just a ditzy girl. 191 00:08:48,240 --> 00:08:50,760 I've got a brain and I've got a great business 192 00:08:50,760 --> 00:08:53,400 that I think Gordon will want to invest in. 193 00:08:53,400 --> 00:08:57,280 Actually not a bad team, is it? It's actually a great team. 194 00:08:57,280 --> 00:08:58,840 Who's most comfortable cooking? 195 00:08:58,840 --> 00:09:01,160 Yeah, I'm happy to take the lead in the kitchen. 196 00:09:01,160 --> 00:09:03,600 You want to go head and I'll go second chef? OK. 197 00:09:03,600 --> 00:09:06,520 I'll be on the service side. So I will lead the service. 198 00:09:06,520 --> 00:09:08,800 OK. And who is doing the speech? 199 00:09:08,800 --> 00:09:10,880 I'll take on the speech. You take on the speech. 200 00:09:10,880 --> 00:09:14,240 OK. So just to clarify, I will be the head chef in the kitchen. 201 00:09:14,240 --> 00:09:16,080 All good with that? Yeah. 202 00:09:19,000 --> 00:09:21,400 So my business is Kids En Cuisine. 203 00:09:21,400 --> 00:09:24,440 It's a cookery school for children, teaching them how to cook 204 00:09:24,440 --> 00:09:28,240 from scratch with seasonal vegetables and fruits. 205 00:09:28,240 --> 00:09:33,000 I'm from south of France, so we have this reputation to be direct. 206 00:09:33,000 --> 00:09:36,400 Sometimes my French side's getting out of me 207 00:09:36,400 --> 00:09:41,240 and I roll my eyes up like, "Mm! You bother me!" 208 00:09:41,240 --> 00:09:43,000 Not with the kids, with my chefs. 209 00:09:43,000 --> 00:09:46,360 So I think I would be direct, as Gordon is. 210 00:09:46,360 --> 00:09:48,760 Like, "Mm! No." 211 00:09:50,080 --> 00:09:51,600 So what type of banquet should we do? 212 00:09:51,600 --> 00:09:53,280 We're here to impress people, like... 213 00:09:53,280 --> 00:09:55,600 It needs to look... it needs to look immaculate. 214 00:09:55,600 --> 00:09:57,240 Like Michelin star restaurant. 215 00:09:57,240 --> 00:10:00,720 Yeah. If we serve up by plate, it would be really smart. 216 00:10:00,720 --> 00:10:02,240 Yeah. And roll it out. 217 00:10:02,240 --> 00:10:04,760 Let's make something Michelin. We will. 218 00:10:04,760 --> 00:10:08,000 Gordon said about it being like a bit of an experience. 219 00:10:08,000 --> 00:10:11,640 So think with the carve at table is an experience. 220 00:10:11,640 --> 00:10:13,480 If I was sat outside a castle in Scotland, 221 00:10:13,480 --> 00:10:15,560 do I want meat carved in front of me? Yes. I do. 222 00:10:15,560 --> 00:10:18,560 Carve at table. Scottish, Scottish, Scottish. 223 00:10:18,560 --> 00:10:19,960 Win. Win, win, win. 224 00:10:22,280 --> 00:10:24,720 With less than 24 hours till their banquet, 225 00:10:24,720 --> 00:10:26,640 the teams need to get cracking. 226 00:10:26,640 --> 00:10:29,760 What do we have local that we can kind of build a story from? 227 00:10:29,760 --> 00:10:32,720 For the kitchen teams, first job, come up with a menu 228 00:10:32,720 --> 00:10:34,680 to blow away their 30 guests. 229 00:10:34,680 --> 00:10:37,400 I think we should start off with the ribeye of beef 230 00:10:37,400 --> 00:10:40,560 with garlic and herbs and also some roast veg. 231 00:10:40,560 --> 00:10:42,400 What are we going to do for our dessert? 232 00:10:42,400 --> 00:10:44,280 Use all the lovely berries that we've got. 233 00:10:44,280 --> 00:10:47,000 Shortbread, vanilla whisky mascarpone. Sorted. 234 00:10:47,000 --> 00:10:49,840 Vanilla whisky? Oh, yeah, that sounds lovely. 235 00:10:49,840 --> 00:10:52,040 Let's nail down what meat we're going to go for. 236 00:10:52,040 --> 00:10:54,400 Well, the lamb will be Scottish. Yeah? Straight up. 237 00:10:54,400 --> 00:10:58,240 I think we can make something really smart with the rack. 238 00:10:58,240 --> 00:11:01,320 Could go with a rosemary and thyme crust. 239 00:11:01,320 --> 00:11:04,640 I think we've got to think, as much as it's Michelin star, 240 00:11:04,640 --> 00:11:07,240 it's 30 people, with three people doing it. 241 00:11:07,240 --> 00:11:08,760 It's quite pernickety, isn't it? 242 00:11:08,760 --> 00:11:11,720 But we have to have the five-star element to it. 243 00:11:11,720 --> 00:11:14,000 We have taken a massive risk. 244 00:11:14,000 --> 00:11:16,280 30 plates for 30 guests. 245 00:11:16,280 --> 00:11:17,760 It's a crazy challenge. 246 00:11:17,760 --> 00:11:20,240 If I fail, I will be the one leaving, 247 00:11:20,240 --> 00:11:22,120 because the responsibility is on me. 248 00:11:23,600 --> 00:11:25,360 We're going to get the beef. 249 00:11:25,360 --> 00:11:27,840 I'm just going to give it a quick season here. Yeah? Yeah. 250 00:11:27,840 --> 00:11:30,600 With the kitchen teams busy trialling their dishes... 251 00:11:30,600 --> 00:11:33,280 Just start peeling away, like so. 252 00:11:33,280 --> 00:11:34,600 ..for the service teams... 253 00:11:34,600 --> 00:11:36,880 The first canape you make in you make in your life. 254 00:11:36,880 --> 00:11:38,160 "Oh, yeah, how was it?" 255 00:11:38,160 --> 00:11:40,640 "I don't know, but Gordon Ramsay tasted it." 256 00:11:40,640 --> 00:11:43,480 ..it's all about creating a Scottish welcome for the guests. 257 00:11:43,480 --> 00:11:47,320 Mmm! It's our Scottish twist on bruschetta. 258 00:11:47,320 --> 00:11:49,280 This is "Scotetta". 259 00:11:49,280 --> 00:11:50,760 Scotetta! 260 00:11:49,280 --> 00:11:50,760 SHE CHUCKLES 261 00:11:50,760 --> 00:11:52,920 As well as canapes, I've told the teams 262 00:11:52,920 --> 00:11:55,520 I want to see a signature cocktail at their events. 263 00:11:55,520 --> 00:11:58,080 Oh, my God. Gin and prosecco is amazing together. 264 00:11:58,080 --> 00:12:00,720 We could do a gin and prosecco cocktail with the strawberry. 265 00:12:00,720 --> 00:12:02,680 With some edible flowers just to finish it. 266 00:12:02,680 --> 00:12:04,560 So what are we thinking? Gin, whisky? 267 00:12:04,560 --> 00:12:07,600 Oh, I was thinking gin. I was thinking elderflower. 268 00:12:07,600 --> 00:12:08,960 There's elderflower cordial. 269 00:12:08,960 --> 00:12:10,480 Gordon said Scotland. 270 00:12:11,640 --> 00:12:14,480 The one thing that people say in Scotland is whisky. 271 00:12:14,480 --> 00:12:15,520 Gin... 272 00:12:16,840 --> 00:12:20,040 I know whisky is Scottish, but do people really know of that? 273 00:12:20,040 --> 00:12:21,440 Yeah. They don't say, 274 00:12:21,440 --> 00:12:23,880 "Let's go to Scotland and have an elderflower drink." 275 00:12:23,880 --> 00:12:25,280 LAUGHING: But, then, do they say, 276 00:12:25,280 --> 00:12:27,080 "Let's go to Scotland and have whisky"? 277 00:12:27,080 --> 00:12:28,120 Yes! Yes, they do. 278 00:12:29,800 --> 00:12:32,360 I run bars. I know that people are going to want something 279 00:12:32,360 --> 00:12:33,640 from a place like this. 280 00:12:33,640 --> 00:12:36,800 Craig's... That's his job. Yeah. 281 00:12:36,800 --> 00:12:38,760 I'm the one who sells drinks for a living. 282 00:12:38,760 --> 00:12:40,680 I stand behind a bar in two different joints 283 00:12:40,680 --> 00:12:43,120 that are busy all the time, serving whisky. 284 00:12:43,120 --> 00:12:45,080 I know people like whisky and we're in Scotland. 285 00:12:45,080 --> 00:12:46,240 I know what you're saying, 286 00:12:46,240 --> 00:12:49,120 but I really, really, really feel passionate about the elderflower. 287 00:12:49,120 --> 00:12:50,640 Like, I really, really do. 288 00:12:50,640 --> 00:12:52,680 Please don't take the whisky out of it. 289 00:12:52,680 --> 00:12:54,240 We can experiment with elderflower. 290 00:12:54,240 --> 00:12:56,240 OK. What? With whisky? 291 00:12:56,240 --> 00:12:57,440 Why not? 292 00:12:57,440 --> 00:12:58,480 Yeah. OK. 293 00:13:00,000 --> 00:13:02,240 Me and Craig are definitely on the same page. 294 00:13:02,240 --> 00:13:03,800 I trust him. That's his job. 295 00:13:03,800 --> 00:13:06,520 But I wasn't necessarily expecting so much pushback. 296 00:13:07,840 --> 00:13:10,600 What about if we put, like, one yellow or orange flower? 297 00:13:10,600 --> 00:13:13,000 Like, just literally on the top. 298 00:13:13,000 --> 00:13:16,120 I just think it would look really nice, just a finishing touch. 299 00:13:16,120 --> 00:13:18,280 That looks lovely. That looks really nice. 300 00:13:18,280 --> 00:13:20,960 That looks like it's fallen off the tree. 301 00:13:20,960 --> 00:13:22,840 I have never made a cocktail. 302 00:13:22,840 --> 00:13:25,040 I've drunk a few, 303 00:13:25,040 --> 00:13:27,560 but I do think I have quite a keen eye 304 00:13:27,560 --> 00:13:30,320 and my ideas were better, 305 00:13:30,320 --> 00:13:33,920 so we're going to add a bit of a elderflower twist to the whisky. 306 00:13:33,920 --> 00:13:36,240 I'd like to say that I was right about the flower. 307 00:13:36,240 --> 00:13:37,720 But not the whisky. 308 00:13:37,720 --> 00:13:39,280 We're never going to agree. 309 00:13:42,320 --> 00:13:43,880 I used the fat from the lamb 310 00:13:43,880 --> 00:13:45,360 and I hung it here 311 00:13:45,360 --> 00:13:47,360 and the fat is gonna drip on the... 312 00:13:47,360 --> 00:13:48,880 Vegetarians, though... 313 00:13:48,880 --> 00:13:50,240 Vegetarians. Thank you. 314 00:13:50,240 --> 00:13:52,360 Don't do that, Flo. Well done. 315 00:13:52,360 --> 00:13:55,480 With less than an hour till I trial tomorrow's menus... 316 00:13:55,480 --> 00:13:56,920 I'm going to start making the sauce 317 00:13:56,920 --> 00:13:59,440 and chopping some veg as well. 318 00:13:59,440 --> 00:14:01,720 ..the teams will need to work fast. 319 00:14:01,720 --> 00:14:02,880 I was under the impression 320 00:14:02,880 --> 00:14:05,160 that, Gary, you were focusing solely on the meat. 321 00:14:05,160 --> 00:14:06,880 We want to support you as much as possible 322 00:14:06,880 --> 00:14:09,280 so that you can get that meat perfect. Thank you. 323 00:14:09,280 --> 00:14:12,400 So let the meat be your main focus. Yeah, no problem. 324 00:14:12,400 --> 00:14:14,360 I feel like Gary was trying to take on quite a lot. 325 00:14:14,360 --> 00:14:16,320 And I don't see success in that way. 326 00:14:16,320 --> 00:14:18,080 One person kind of carrying the load. 327 00:14:18,080 --> 00:14:19,920 I'm going to make a honey mustard dressing. 328 00:14:19,920 --> 00:14:21,680 Leave the honey mustard dressing with me. 329 00:14:21,680 --> 00:14:22,920 Do you know the quantities? 330 00:14:22,920 --> 00:14:25,880 You don't worry, bud. You stay over there, Gary. 331 00:14:28,440 --> 00:14:29,520 SHE WINCES 332 00:14:29,520 --> 00:14:30,920 SHE PANTS 333 00:14:30,920 --> 00:14:32,440 That was hot. 334 00:14:32,440 --> 00:14:34,560 Working on their fine dining-style menu... 335 00:14:35,680 --> 00:14:38,560 These mushrooms are definitely overcooked. 336 00:14:38,560 --> 00:14:40,040 ..the Blue Team. 337 00:14:40,040 --> 00:14:42,240 I think all of this is going to look absolutely shit. 338 00:14:42,240 --> 00:14:44,160 The cauliflower is not doing well. 339 00:14:44,160 --> 00:14:46,880 It's only going to take six minutes to cook on there. Really? Mm-hm. 340 00:14:46,880 --> 00:14:48,880 When I do it in the oven, it takes an hour. 341 00:14:48,880 --> 00:14:50,400 But that's roasting, though. 342 00:14:50,400 --> 00:14:51,440 It's a bit up in the air. 343 00:14:51,440 --> 00:14:53,760 No-one really has a clue about the timeframes. 344 00:14:53,760 --> 00:14:55,560 Nothing seems to be cooking right. 345 00:14:55,560 --> 00:14:56,960 It's a bit of a shit-show. 346 00:14:56,960 --> 00:14:58,400 Meat looks shit. 347 00:15:02,920 --> 00:15:04,400 I think it looks perfect. 348 00:15:04,400 --> 00:15:05,920 Hello. Looking busy. 349 00:15:09,400 --> 00:15:11,280 I reckon you could have more whisky in it. 350 00:15:11,280 --> 00:15:13,960 I'm mainly getting elderflower, but more whisky, up the whisky. 351 00:15:13,960 --> 00:15:15,120 Yeah. 352 00:15:16,240 --> 00:15:18,320 The sides look really unsubstantial, 353 00:15:18,320 --> 00:15:21,200 but it's meant to be, like, carrot, leeks and courgettes, 354 00:15:21,200 --> 00:15:22,920 but they've reduced down really small, 355 00:15:22,920 --> 00:15:25,400 and I think it just looks really bland on the plate. 356 00:15:25,400 --> 00:15:28,320 We've got broccoli here. Can you do a side of broccoli? 357 00:15:28,320 --> 00:15:30,640 Can you do, like, a vegetable medley type thing? 358 00:15:30,640 --> 00:15:32,640 Our problem is that we've got too much going on. 359 00:15:32,640 --> 00:15:35,480 We have too much. We just keep adding, we're adding to our problem. 360 00:15:35,480 --> 00:15:37,000 It doesn't matter what the brief is. 361 00:15:37,000 --> 00:15:40,200 Trying to make a new thing now is beyond. We can't. It's beyond. 362 00:15:46,040 --> 00:15:47,800 Oh. How are we doing? 363 00:15:47,800 --> 00:15:48,960 Hi, Gordon. 364 00:15:48,960 --> 00:15:51,640 Right, let's start off with the cocktails. 365 00:15:51,640 --> 00:15:53,280 Who's tasted this? I have. 366 00:15:53,280 --> 00:15:55,480 I think it's really good. 367 00:15:55,480 --> 00:15:56,920 You're in the drinks business. 368 00:15:56,920 --> 00:15:59,680 Why elderflower whisky? Why would you do that to Scottish whisky? 369 00:15:59,680 --> 00:16:02,400 So we kind of mix it together to try and get the best of both worlds. 370 00:16:02,400 --> 00:16:03,880 Right. And does it go? You know, 371 00:16:03,880 --> 00:16:06,040 I'd never put elderflower in a whisky. No. 372 00:16:06,040 --> 00:16:08,640 Think of the power of whisky in Scotland. Yeah. 373 00:16:08,640 --> 00:16:11,080 OK. So, that needs reworking. 374 00:16:11,080 --> 00:16:13,360 Yep. OK? Absolutely. Yeah? 375 00:16:13,360 --> 00:16:14,800 Main course, where are we going? 376 00:16:14,800 --> 00:16:18,160 Grilled ribeye with some vegetables, which we chargrilled. 377 00:16:18,160 --> 00:16:22,320 We've got asparagus, fennel and some buttered roast potatoes. 378 00:16:22,320 --> 00:16:23,960 Right. And so, how are you serving that? 379 00:16:23,960 --> 00:16:25,800 So you're going to carve at the table? Yeah. 380 00:16:25,800 --> 00:16:27,960 Right. Well, that's bold. That could be a highlight 381 00:16:27,960 --> 00:16:30,160 at the feast tomorrow. That could be the show stopper. 382 00:16:30,160 --> 00:16:32,280 What do we end with? What do we send them on high with? 383 00:16:32,280 --> 00:16:34,080 What's the dessert? What are you grilling? 384 00:16:34,080 --> 00:16:36,000 The dessert is me. We've got a layered pudding. 385 00:16:36,000 --> 00:16:38,000 So, we've got shortbread on the bottom, 386 00:16:38,000 --> 00:16:41,360 an orange-zest mascarpone and caramelised berries on top. 387 00:16:41,360 --> 00:16:45,760 Right. So I look at the baskets and I'm thinking whisky glaze, 388 00:16:45,760 --> 00:16:49,440 roasted pineapple - something celebrating a feast. 389 00:16:49,440 --> 00:16:51,480 OK, it's the kind of dessert you can get anywhere. 390 00:16:51,480 --> 00:16:53,840 So, think about that again. OK. Use the grill. 391 00:16:53,840 --> 00:16:57,040 Use the grill. That is the DNA of this challenge - the grill. Yeah. 392 00:16:57,040 --> 00:16:59,800 Thank you. Thank you. 393 00:16:59,800 --> 00:17:02,320 Gary is attempting to cook ribeye for 30 guests. 394 00:17:02,320 --> 00:17:04,840 That is a tall order. If he gets that right, 395 00:17:04,840 --> 00:17:07,160 they could be absolutely off to a flying start. 396 00:17:07,160 --> 00:17:09,080 But he needs to delegate. 397 00:17:09,080 --> 00:17:12,160 This guy goes into this feast tomorrow as a one-man band, 398 00:17:12,160 --> 00:17:13,840 he's going to crash and burn. 399 00:17:13,840 --> 00:17:17,320 And that elderflower and whisky cocktail, 400 00:17:17,320 --> 00:17:18,720 that's not making sense. 401 00:17:18,720 --> 00:17:21,600 They're just accepting one another's participation. 402 00:17:21,600 --> 00:17:24,720 In business, you need to be stern, stand by your convictions, 403 00:17:24,720 --> 00:17:27,640 and get a standard that everybody else falls in line with. 404 00:17:30,760 --> 00:17:32,160 Are we good? 405 00:17:32,160 --> 00:17:34,360 Trying. Trying? I hope you're trying. Trying. 406 00:17:34,360 --> 00:17:36,760 Right, front of house. Who's running front of house? 407 00:17:36,760 --> 00:17:38,200 We're service. The three. 408 00:17:38,200 --> 00:17:39,840 Who's doing the welcoming? 409 00:17:39,840 --> 00:17:42,200 Excellent. Welcome me. 410 00:17:42,200 --> 00:17:48,720 Welcome to our Scottish Heritage Historical Banquet. 411 00:17:48,720 --> 00:17:53,320 We have elements flowing through every single dish 412 00:17:53,320 --> 00:17:56,640 that you see today, you know, different parts of Scotland. 413 00:17:56,640 --> 00:17:59,080 And, yeah, you're going to have a fabulous time. 414 00:17:59,080 --> 00:18:00,880 Clearly, you haven't practised. No. No. 415 00:18:00,880 --> 00:18:03,680 So, we need to nail that. Mm. But it needs to be engaging. 416 00:18:03,680 --> 00:18:07,000 Mm. OK. OK, so really focus on that, OK? Yep, working on it. 417 00:18:07,000 --> 00:18:08,280 Right, canapes. 418 00:18:08,280 --> 00:18:10,480 The first thing I'm seeing is bread everywhere. 419 00:18:10,480 --> 00:18:12,320 It's very beige, right? Very beige. 420 00:18:12,320 --> 00:18:15,800 Looks like a fucking 1980s cover of Prue Leith's cookbook. 421 00:18:15,800 --> 00:18:18,720 You need to grill that thing. You need to get those marks on there. 422 00:18:18,720 --> 00:18:21,280 You need something that pops in terms of colour. Yeah, yeah. 423 00:18:21,280 --> 00:18:23,400 Menu. Who's in charge of the menu? Yeah, it's me. 424 00:18:23,400 --> 00:18:28,000 Dis-moi. So, we went through a lamb rack, that we portion it, 425 00:18:28,000 --> 00:18:29,560 and then we made a little crust. 426 00:18:29,560 --> 00:18:32,080 And then, we made a sweet-potatoes puree 427 00:18:32,080 --> 00:18:33,240 with a little juice. 428 00:18:33,240 --> 00:18:37,000 You've picked the most difficult... I know. ..cut of meat on a grill. 429 00:18:37,000 --> 00:18:38,320 And then there's a herb crust. 430 00:18:38,320 --> 00:18:41,560 It looks like something that's come from inside the castle, 431 00:18:41,560 --> 00:18:43,080 in the fine-dining restaurant. 432 00:18:43,080 --> 00:18:45,720 How are we serving the guests? By plate. 433 00:18:45,720 --> 00:18:47,200 Wow. It's all plates. 434 00:18:47,200 --> 00:18:48,960 So, that's 90 chops. 435 00:18:48,960 --> 00:18:52,120 Wow. There's going to be five plates served lukewarm, 436 00:18:52,120 --> 00:18:54,400 and 25 plates are going to be stone-cold. 437 00:18:54,400 --> 00:18:56,600 That's going to be a shitshow. 438 00:18:56,600 --> 00:18:59,240 You need to understand what the objective is here. 439 00:18:59,240 --> 00:19:01,120 It's a feast. We're outside. 440 00:19:01,120 --> 00:19:02,760 We have no gas. We have no electric. 441 00:19:02,760 --> 00:19:05,200 Get your head out of the restaurant and think of the feast. 442 00:19:05,200 --> 00:19:06,720 Understood? Yeah. Yes, Gordon. 443 00:19:06,720 --> 00:19:08,520 OK. Good luck. 444 00:19:08,520 --> 00:19:10,320 That was fucking awful. 445 00:19:10,320 --> 00:19:12,000 Blue Team have forgotten the brief. 446 00:19:12,000 --> 00:19:15,480 It's a five-star feast experience, but they're not listening. 447 00:19:15,480 --> 00:19:16,840 It was just tunnel-visioned - 448 00:19:16,840 --> 00:19:18,480 fine dining, fine dining, fine dining. 449 00:19:18,480 --> 00:19:22,720 And how on earth are they going to get 90 chops out on a plate, 450 00:19:22,720 --> 00:19:24,360 all served at the same time? 451 00:19:24,360 --> 00:19:26,640 It's going to absolutely come off the rails. 452 00:19:26,640 --> 00:19:28,960 I think we're trying to do too much. Too much. 453 00:19:28,960 --> 00:19:31,280 When, actually, we could simplify things a lot more. 454 00:19:31,280 --> 00:19:34,160 About halfway through, I realised that we weren't hitting the brief, 455 00:19:34,160 --> 00:19:36,720 and I kept saying - maybe not in the most constructive way, 456 00:19:36,720 --> 00:19:39,360 to be honest - I just kept saying, "This is really shit." 457 00:19:39,360 --> 00:19:43,800 So we take off the crust? And don't individually cut them. 458 00:19:43,800 --> 00:19:45,840 Just cut them into three. 459 00:19:45,840 --> 00:19:49,280 I think we... Out-and-out whisky. That's fine. We'll do that. 460 00:19:49,280 --> 00:19:50,720 We'll do that. We'll do that. 461 00:19:50,720 --> 00:19:52,520 I feel a little bit disappointed in myself 462 00:19:52,520 --> 00:19:54,040 that I didn't stick with my guns, 463 00:19:54,040 --> 00:19:56,240 but I'll be taking the cocktail back tomorrow. 464 00:19:56,240 --> 00:19:58,360 I'll put a much bigger kick of whisky in it 465 00:19:58,360 --> 00:20:01,080 and make sure that it's a Scottish drink. 466 00:20:01,080 --> 00:20:03,120 Excellent. Everybody ready for tomorrow? 467 00:20:03,120 --> 00:20:04,920 Let's go. Yep. 468 00:20:04,920 --> 00:20:06,760 This is challenge one. 469 00:20:06,760 --> 00:20:09,440 I don't think they've got any idea what's about to hit them. 470 00:20:09,440 --> 00:20:12,360 Someone from one of these teams is getting sent home. 471 00:20:12,360 --> 00:20:14,440 They've got to get on the same page quick. 472 00:20:14,440 --> 00:20:17,920 Otherwise, it's going to be an absolute disaster. 473 00:20:33,480 --> 00:20:35,120 11am. 474 00:20:35,120 --> 00:20:36,760 Day of the banquet. 475 00:20:36,760 --> 00:20:39,360 We're all here to help each other, and we're definitely going 476 00:20:39,360 --> 00:20:41,160 to smash this today, folks, you know that? 477 00:20:41,160 --> 00:20:43,920 Blue Team... Let's do it. ..no-one is leaving this week, OK? 478 00:20:43,920 --> 00:20:45,920 ALL: Whoo! Let's go. 479 00:20:45,920 --> 00:20:47,840 Now, when I left the guys yesterday, 480 00:20:47,840 --> 00:20:49,960 the Reds were planning a really ambitious menu 481 00:20:49,960 --> 00:20:53,160 with a delicious ribeye steak as the star of the show. 482 00:20:53,160 --> 00:20:56,160 But, honestly, the service team - they were lacking cohesion. 483 00:20:56,160 --> 00:20:59,160 On the Blues, I'm seriously worried that they missed the brief 484 00:20:59,160 --> 00:21:01,800 with that pompous Michelin-star menu. 485 00:21:01,800 --> 00:21:03,640 60 guests are arriving soon, 486 00:21:03,640 --> 00:21:06,600 and, right now, I'm praying for a miracle. 487 00:21:09,680 --> 00:21:11,480 So I'm going to get this beef on. 488 00:21:11,480 --> 00:21:13,080 Does it make it taste better 489 00:21:13,080 --> 00:21:15,440 if the salt is dropped from a great height? From a height? 490 00:21:15,440 --> 00:21:16,760 If you drop it from a height, 491 00:21:16,760 --> 00:21:20,040 then you are going to distribute it evenly. Ah. 492 00:21:20,040 --> 00:21:22,480 So there is a reason for it. Oh, I've earned something new! 493 00:21:22,480 --> 00:21:25,200 I thought it was just to show off. Oh, well, I'm showing off as well. 494 00:21:25,200 --> 00:21:26,240 Oh, God. 495 00:21:28,600 --> 00:21:30,400 Girls, are you feeling good about this? 496 00:21:30,400 --> 00:21:32,000 Far better than yesterday, I think. 497 00:21:32,000 --> 00:21:33,640 SHE PUFFS 498 00:21:32,000 --> 00:21:33,640 Couldn't have been worse. 499 00:21:33,640 --> 00:21:35,280 Cos there's a system now, innit? Yep. 500 00:21:35,280 --> 00:21:37,800 OK, so we need to start the potatoes and the garlic, 501 00:21:37,800 --> 00:21:39,560 and then we kick them out on the top. 502 00:21:39,560 --> 00:21:41,760 Just don't kill the fire. If you put too much... 503 00:21:41,760 --> 00:21:44,040 Trust me, I know how to set fires. 504 00:21:44,040 --> 00:21:46,120 We're going to make some butterscotch sauce. 505 00:21:46,120 --> 00:21:47,200 On the Red Team... 506 00:21:47,200 --> 00:21:49,280 The butterscotch sauce is covered, Gary. 507 00:21:49,280 --> 00:21:53,040 ..working on a new dessert, bakery owner Naomi. 508 00:21:53,040 --> 00:21:54,320 Gary... Here we go. 509 00:21:54,320 --> 00:21:57,400 ..don't, cos that's not how you do it. 510 00:21:57,400 --> 00:21:58,600 That's OK. 511 00:21:59,880 --> 00:22:02,800 And I want it precise with... Measurements? Yeah. 512 00:22:02,800 --> 00:22:04,160 I know by looking at it by eye. 513 00:22:04,160 --> 00:22:06,000 You don't need exact amount, but... No. 514 00:22:06,000 --> 00:22:08,680 You need them pineapples grilled first, and then we can argue, OK? 515 00:22:08,680 --> 00:22:10,800 Yeah, I know. I'm just waiting for the space, Gary. 516 00:22:10,800 --> 00:22:11,960 Yeah, no problem. 517 00:22:11,960 --> 00:22:13,200 I'm very good at what I do. 518 00:22:13,200 --> 00:22:16,560 A bit more trust that I can make a butterscotch sauce 519 00:22:16,560 --> 00:22:18,000 would be appreciated. 520 00:22:18,000 --> 00:22:19,600 I need you to follow my lead. 521 00:22:19,600 --> 00:22:23,240 And if you don't follow my lead, one of us are going to go home. 522 00:22:23,240 --> 00:22:25,280 I'm not even going to argue with him. 523 00:22:25,280 --> 00:22:26,920 But I'm just going to stand my ground. 524 00:22:26,920 --> 00:22:29,480 And I think, maybe, that's not what he likes. 525 00:22:32,480 --> 00:22:34,040 Oh, that looks really good. 526 00:22:34,040 --> 00:22:35,640 Foliage is really nice. 527 00:22:35,640 --> 00:22:38,600 We'd better have a little think about the welcome speech. 528 00:22:38,600 --> 00:22:41,440 So it's got some facts about that rock, 529 00:22:41,440 --> 00:22:45,600 that Ailsa Craig is the source of all the granite 530 00:22:45,600 --> 00:22:48,280 for most of the curling stones in the world. 531 00:22:48,280 --> 00:22:51,080 Curling? Like the sport? Yeah, yeah. 532 00:22:51,080 --> 00:22:52,720 Oh, that's so fun. 533 00:22:54,360 --> 00:22:56,400 OK, another fun fact - 534 00:22:56,400 --> 00:22:58,240 from Glenapp Castle, 535 00:22:58,240 --> 00:23:01,120 you can also see 30-foot basking sharks. 536 00:23:03,560 --> 00:23:06,920 That is such a good fact. 537 00:23:03,560 --> 00:23:06,920 SHE CHUCKLES 538 00:23:11,200 --> 00:23:12,800 So, I'm doing the table design, 539 00:23:12,800 --> 00:23:15,160 trying to really make it really natural, 540 00:23:15,160 --> 00:23:17,320 so, like, putting all the leaves and the flowers 541 00:23:17,320 --> 00:23:19,480 and going to make it look really pretty. 542 00:23:20,480 --> 00:23:22,480 I put more whiskey in, a little bit of brown sugar 543 00:23:22,480 --> 00:23:24,320 to take the edge off it, and some soda. 544 00:23:24,320 --> 00:23:26,960 And then, I've smoked the orange peel, 545 00:23:26,960 --> 00:23:29,280 and that's more of a...more of a Scottish thing, I think. 546 00:23:29,280 --> 00:23:30,880 So, I'm quite happy with that now. 547 00:23:32,200 --> 00:23:33,520 Shall we go check the table, 548 00:23:33,520 --> 00:23:36,120 and just make sure everyone's happy with it? Yeah. Yeah? 549 00:23:37,200 --> 00:23:39,680 We've got all the flowers, plants, and we've got the acorns. 550 00:23:39,680 --> 00:23:42,080 And then, obviously, we'll light the candles, as well. 551 00:23:42,080 --> 00:23:43,240 Yeah. What do you think? 552 00:23:43,240 --> 00:23:46,640 I think we need more stuff. 553 00:23:46,640 --> 00:23:49,000 I don't think we should add anything else. 554 00:23:49,000 --> 00:23:52,080 But that candle on a piece of wood with two acorns, 555 00:23:52,080 --> 00:23:54,240 it looks like a cock and balls. 556 00:23:54,240 --> 00:23:56,320 It looks good. It looks good. 557 00:23:56,320 --> 00:24:00,200 I think we need more, like, moss around the candles. 558 00:24:00,200 --> 00:24:02,240 I just think that looks too much. 559 00:24:02,240 --> 00:24:04,080 You think it looks good as well, don't you? 560 00:24:04,080 --> 00:24:06,360 I'm going to go back to the cocktails. OK. 561 00:24:06,360 --> 00:24:08,960 I'll let you two decide. You run away. 562 00:24:08,960 --> 00:24:11,000 That's exactly what I'm doing. I know. 563 00:24:13,800 --> 00:24:15,680 I think it's fine how it is. 564 00:24:15,680 --> 00:24:16,720 Right. 565 00:24:16,720 --> 00:24:20,200 I'm just going to go smash my hazelnuts. All right. 566 00:24:20,200 --> 00:24:22,440 I've found it difficult working with Sophie. 567 00:24:22,440 --> 00:24:25,080 There's certain things that she's standing her ground on, 568 00:24:25,080 --> 00:24:26,800 but it's things that are wrong. 569 00:24:27,920 --> 00:24:29,640 I didn't like the table. 570 00:24:29,640 --> 00:24:33,560 It's difficult when you have got something constructive to say, 571 00:24:33,560 --> 00:24:35,200 and it's not taken on board. 572 00:24:37,920 --> 00:24:39,640 Soon, this place will be full of guests 573 00:24:39,640 --> 00:24:42,800 expecting a flawless 90-minute service. 574 00:24:42,800 --> 00:24:44,240 That's ten people. 575 00:24:44,240 --> 00:24:45,760 That's 20 people. 576 00:24:45,760 --> 00:24:46,800 That's 30 people. 577 00:24:46,800 --> 00:24:48,440 OK, let's make a couple more, then. 578 00:24:48,440 --> 00:24:50,320 Time to see if the teams are ready. 579 00:24:50,320 --> 00:24:53,080 How are we feeling? Good. Excited. Are we good? 580 00:24:53,080 --> 00:24:54,480 Table looks great. 581 00:24:54,480 --> 00:24:56,320 Thank you. 582 00:24:56,320 --> 00:24:59,040 OK, Flo, tell me about the lamb. How are you feeling? 583 00:24:59,040 --> 00:25:01,080 So, basically, we will have the lamb rack, 584 00:25:01,080 --> 00:25:03,160 instead of portioning individually, 585 00:25:03,160 --> 00:25:07,160 we're going to serve three cutlets per person. Got you. 586 00:25:07,160 --> 00:25:09,800 Be careful. Plated is a lot more difficult to get done, 587 00:25:09,800 --> 00:25:11,280 but if you pull it off, 588 00:25:11,280 --> 00:25:13,600 it's going to look fantastic. If. Yeah. 589 00:25:13,600 --> 00:25:15,040 Good luck, let's go. 590 00:25:15,040 --> 00:25:18,040 Everyone's feeling under pressure. Like, we're cooking for 30 people. 591 00:25:18,040 --> 00:25:19,680 If you weren't feeling under pressure, 592 00:25:19,680 --> 00:25:20,960 you're not in the right place. 593 00:25:20,960 --> 00:25:23,280 But right now, I'm just trying to be the best pair of hands 594 00:25:23,280 --> 00:25:24,640 for my team, that's all. 595 00:25:24,640 --> 00:25:26,240 Here, here, I'm good now. 596 00:25:26,240 --> 00:25:27,800 Morning. Where's the service team? 597 00:25:27,800 --> 00:25:29,000 Service team? 598 00:25:31,560 --> 00:25:33,360 Er, right... 599 00:25:33,360 --> 00:25:34,840 ..when are we dressing the table. 600 00:25:34,840 --> 00:25:36,040 This is not it, is it? 601 00:25:36,040 --> 00:25:39,000 My concern was I didn't want it to be too messy, but I will go and... 602 00:25:39,000 --> 00:25:41,600 It's not messy. You know, we need some of the beautiful flowers. 603 00:25:41,600 --> 00:25:44,000 Yeah. Some of the heather through the back of the chairs. 604 00:25:44,000 --> 00:25:47,960 You can't just go and dump this in the middle and say, "Bang." 605 00:25:47,960 --> 00:25:49,160 It just feels flat. 606 00:25:49,160 --> 00:25:51,720 Do you know what I mean? OK. OK? Thank you. 607 00:25:51,720 --> 00:25:54,000 Welcoming. Who's taking charge? 608 00:25:54,000 --> 00:25:55,880 I am. Take a seat, you two. 609 00:25:55,880 --> 00:25:57,160 Yeah? 610 00:25:57,160 --> 00:26:00,040 Take five steps back. Come in, and hit me with the opening. 611 00:26:00,040 --> 00:26:02,280 Let's go. Hello. Welcome. 612 00:26:02,280 --> 00:26:04,960 So we've come here today... Oh, fuck. 613 00:26:04,960 --> 00:26:07,640 Let me just start that again. Two secs. How about, "How are you?" 614 00:26:07,640 --> 00:26:11,080 Yeah. "So nice to see you." I know. Sell it, girl. Let's go. 615 00:26:11,080 --> 00:26:12,920 Hello. How are we all today? 616 00:26:12,920 --> 00:26:15,720 We've got the beautiful Glenapp Castle here today. 617 00:26:15,720 --> 00:26:17,400 I'd love to invite you all to... 618 00:26:17,400 --> 00:26:19,600 What do you mean, invite? We're already fucking here. 619 00:26:19,600 --> 00:26:21,600 One more. One more go. OK. 620 00:26:21,600 --> 00:26:25,560 Ladies and gentlemen, I would like to welcome you to Glenapp Castle. 621 00:26:25,560 --> 00:26:28,080 We have prepared for you, today, a feast. 622 00:26:28,080 --> 00:26:30,160 It's based completely around natural Scotland. 623 00:26:30,160 --> 00:26:31,880 We've got meat. 624 00:26:33,440 --> 00:26:35,720 Yeah. Fucking hell. No, sorry, sorry, sorry. Yeah. OK. 625 00:26:35,720 --> 00:26:38,280 Do you know what? I'll leave you to it. That needs work on. OK. 626 00:26:38,280 --> 00:26:40,520 Hey, punchy, short, vibrant. 30 guests. Yeah. 627 00:26:40,520 --> 00:26:42,040 Get their attention. Wow them. 628 00:26:42,040 --> 00:26:44,640 But right now, you're scaring the shit out of me. 629 00:26:46,360 --> 00:26:48,120 He rocks up, and I look like I've... 630 00:26:49,240 --> 00:26:51,480 ..been sat with my thumb up my arse all day! 631 00:26:53,320 --> 00:26:56,360 We can't stick a fucking thistle on the back. I was trying to weave it. 632 00:26:56,360 --> 00:26:58,960 That's the Scottish thistle. Now you're going to stab them. OK. 633 00:26:58,960 --> 00:27:01,720 I was trying to weave it through. You're going to weave a thistle? 634 00:27:01,720 --> 00:27:04,440 I was trying to weave it through. Would you sit on a thistle? 635 00:27:04,440 --> 00:27:06,200 No. Holy fuck. 636 00:27:07,680 --> 00:27:08,960 I'm feeling stressed. 637 00:27:08,960 --> 00:27:11,120 Obviously, I was in charge of the table, 638 00:27:11,120 --> 00:27:12,720 but it's quite a big job. 639 00:27:12,720 --> 00:27:15,200 So now I've just had to try and go round quickly, 640 00:27:15,200 --> 00:27:16,920 try and decorate it a little bit more. 641 00:27:16,920 --> 00:27:19,520 It's been really overwhelming today. 642 00:27:19,520 --> 00:27:22,080 Some of these are a bit over. GARY: No, they're perfect, mate. 643 00:27:22,080 --> 00:27:24,400 What? Not... That isn't. That's what we're looking for. 644 00:27:24,400 --> 00:27:25,880 We're looking for character. 645 00:27:25,880 --> 00:27:27,600 You're sure these aren't too burnt. 646 00:27:27,600 --> 00:27:29,400 No, man. Trust me. 647 00:27:31,800 --> 00:27:33,120 Right, kitchen. 648 00:27:33,120 --> 00:27:34,880 What's happened to that? 649 00:27:34,880 --> 00:27:36,680 Why is it so dark? 650 00:27:36,680 --> 00:27:39,120 Just...just touch that. Yeah. Taste that. 651 00:27:40,200 --> 00:27:41,520 So that's charred? Yep. 652 00:27:41,520 --> 00:27:43,800 I said to take advantage of the grill, but... 653 00:27:43,800 --> 00:27:46,040 Yeah? OK, not as much. No. Fucking hell. 654 00:27:46,040 --> 00:27:48,840 What are they?! Oh, they're some courgettes. 655 00:27:48,840 --> 00:27:50,560 What the fuck? 656 00:27:50,560 --> 00:27:53,240 "They're some courgettes"? Yep. 657 00:27:53,240 --> 00:27:55,120 Let's just close our eyes. 658 00:27:57,120 --> 00:27:59,000 HE SPITS 659 00:27:59,000 --> 00:28:00,480 It's just bitter. 660 00:28:00,480 --> 00:28:02,480 It's bitter. OK. OK? 661 00:28:02,480 --> 00:28:03,720 It's all going to come back. 662 00:28:03,720 --> 00:28:06,240 They're going to start sending food back. Then we're fucked. 663 00:28:06,240 --> 00:28:08,200 Get a plan, quickly. 664 00:28:08,200 --> 00:28:09,560 GARY SIGHS 665 00:28:09,560 --> 00:28:11,040 Just got to try and keep calm. 666 00:28:12,080 --> 00:28:14,840 It goes fast. It goes too fast. It's too fast. 667 00:28:14,840 --> 00:28:17,480 Flo, I think we should check all of this veg. 668 00:28:17,480 --> 00:28:19,400 Did you put these in, right in the middle? 669 00:28:19,400 --> 00:28:21,640 Look. Some of these are, like, completely charcoaled, 670 00:28:21,640 --> 00:28:24,000 and then some of them aren't cooked at all. OK. 671 00:28:24,000 --> 00:28:26,080 These potatoes are completely burnt as well. 672 00:28:26,080 --> 00:28:28,480 I said to her, "You're putting this veg in way too early." 673 00:28:28,480 --> 00:28:29,680 Didn't listen to me. 674 00:28:29,680 --> 00:28:32,200 I like Flo, but it's just not flowing between us 675 00:28:32,200 --> 00:28:33,880 for whatever reason. 676 00:28:33,880 --> 00:28:36,160 Table's ready? Table, I think, is ready. 677 00:28:36,160 --> 00:28:37,560 Sophie! 678 00:28:37,560 --> 00:28:38,920 1pm... 679 00:28:38,920 --> 00:28:40,880 It's the wrong cutlery. 680 00:28:40,880 --> 00:28:43,360 ..and the guests descend on the castle. 681 00:28:43,360 --> 00:28:46,920 It's knife on the right. Fork, fork, knife, spoon. 682 00:28:46,920 --> 00:28:48,040 Yeah? Yeah, so... 683 00:28:48,040 --> 00:28:49,560 MAN: Quick march. Oh, no. 684 00:28:49,560 --> 00:28:53,760 BAGPIPES AND DRUMS PLAY 685 00:28:53,760 --> 00:28:56,960 Among them, the Royal Edinburgh Military Tattoo. 686 00:29:05,040 --> 00:29:07,000 Oh, my God. Is that them arriving? 687 00:29:07,000 --> 00:29:08,920 Just keep going, babe. Keep going. 688 00:29:08,920 --> 00:29:11,520 Big smiles. You can do this. Come on. 689 00:29:14,840 --> 00:29:16,840 No setting. 690 00:29:16,840 --> 00:29:18,400 Fucking up against it. 691 00:29:18,400 --> 00:29:21,800 I've been saying all day we're up against it. Come on. 692 00:29:21,800 --> 00:29:24,960 What's all that shit behind the table? 693 00:29:24,960 --> 00:29:26,840 Is that all your props? Um, yeah. 694 00:29:26,840 --> 00:29:29,080 Can we move it, please? Absolutely. Yeah. Yeah, yeah. 695 00:29:29,080 --> 00:29:31,520 What's it all there for? Sophie! Oh, my Lord. 696 00:29:35,400 --> 00:29:37,720 Whose idea was, "Leave all that there"? 697 00:29:37,720 --> 00:29:39,240 Amy, who's...? 698 00:29:39,240 --> 00:29:41,120 I'm not in charge of the table. 699 00:29:41,120 --> 00:29:43,000 They're literally second's away. 700 00:29:43,000 --> 00:29:44,800 Here we go, guys. 701 00:29:44,800 --> 00:29:48,680 Whisky with...whisky with ginger. Yeah. From GlenDronach Distillery. 702 00:29:48,680 --> 00:29:50,200 You've got it. 703 00:29:53,320 --> 00:29:54,800 Hello, everyone. 704 00:29:54,800 --> 00:29:56,480 Welcome. Welcome, guys. 705 00:29:56,480 --> 00:29:59,520 I've got a non-alcoholic version here, as well. 706 00:29:59,520 --> 00:30:01,960 Hello. Hi, guys. How are you? 707 00:30:01,960 --> 00:30:03,960 Whisky with ginger, distilled in Baldock? 708 00:30:03,960 --> 00:30:05,480 Welcome, welcome. 709 00:30:05,480 --> 00:30:08,440 There is a non-alcoholic option, if you'd prefer one. 710 00:30:08,440 --> 00:30:10,320 Five? OK, so, six. Perfect. 711 00:30:10,320 --> 00:30:11,760 OK. Seven. 712 00:30:11,760 --> 00:30:14,440 Craig, we need seven non-alcoholics. 713 00:30:14,440 --> 00:30:16,560 We had none set up on the tray? There are a couple now. 714 00:30:16,560 --> 00:30:19,160 Yeah, there wasn't a couple set up. Nothing. You know, out of 30, 715 00:30:19,160 --> 00:30:21,520 at least 10 or 15. Yeah, that was my fault. 716 00:30:21,520 --> 00:30:24,120 I filled up the last... OK, work and talk at the same time. 717 00:30:24,120 --> 00:30:26,920 The guests are here now, guys, yes? We're live. Let's go. 718 00:30:26,920 --> 00:30:29,320 Oh, my God, I'm shaking. 719 00:30:29,320 --> 00:30:33,200 So, you've got here smoked salmon with capers, beetroot, 720 00:30:33,200 --> 00:30:35,880 and then, like, a little dill creme fraiche. 721 00:30:35,880 --> 00:30:37,080 Help yourselves. 722 00:30:37,080 --> 00:30:40,640 So here we have some locally sourced crab meat 723 00:30:40,640 --> 00:30:44,880 with salmon, caviar and edible flowers. Great. 724 00:30:44,880 --> 00:30:48,120 Hebe, it's sunshine, keep them there, they're all sitting down. 725 00:30:48,120 --> 00:30:50,040 Oh, OK. But let's enjoy the sunshine. 726 00:30:50,040 --> 00:30:52,640 Yeah. We don't see this in Scotland. Let's go, back out, quick. 727 00:30:52,640 --> 00:30:54,320 Come and enjoy the sunshine, everyone. 728 00:30:54,320 --> 00:30:56,600 If we could all bring our refreshing cocktails 729 00:30:56,600 --> 00:30:59,280 and come and stand in the sun with us all, over here. 730 00:30:59,280 --> 00:31:01,080 Oh, my good God. 731 00:31:01,080 --> 00:31:06,240 When you sit a table down too early, all it does is back up the kitchen. 732 00:31:06,240 --> 00:31:07,440 Not a good start. 733 00:31:07,440 --> 00:31:09,640 Ladies and gentlemen, 734 00:31:09,640 --> 00:31:14,600 I'm so happy to welcome you to Glenapp Castle. 735 00:31:14,600 --> 00:31:19,280 Today, with the aid of this amazing outdoor cooking space, 736 00:31:19,280 --> 00:31:23,800 we've created for you a feast based around natural Scotland. 737 00:31:23,800 --> 00:31:26,480 So, for the main course, for the last few hours, 738 00:31:26,480 --> 00:31:29,720 we have been cooking the most amazing rump of beef. 739 00:31:29,720 --> 00:31:31,240 WHISPERS: Ribeye. 740 00:31:31,240 --> 00:31:32,440 Ribeye? Ribeye. 741 00:31:32,440 --> 00:31:34,560 Sorry, it's a ribeye. 742 00:31:34,560 --> 00:31:36,480 It's a ribeye. Shit, I'm so sorry. 743 00:31:36,480 --> 00:31:38,160 It is still delicious. 744 00:31:38,160 --> 00:31:39,960 I'm going to invite you to sit down and then 745 00:31:39,960 --> 00:31:43,440 we'll start serving the meal. Thank you so much. Thank you. 746 00:31:43,440 --> 00:31:45,320 Amy's announcing the main course as a rump. 747 00:31:45,320 --> 00:31:46,360 I'm sorry. 748 00:31:46,360 --> 00:31:48,120 It's not a rump, it's a beautiful ribeye. 749 00:31:48,120 --> 00:31:50,080 You need to be knowledgeable. 750 00:31:50,080 --> 00:31:52,200 Hi, guys. Non-alcoholic cocktails. 751 00:31:52,200 --> 00:31:53,800 Sorry about the wait there. 752 00:31:53,800 --> 00:31:56,000 Right now, they're like three headless chickens. 753 00:31:56,000 --> 00:31:58,400 If they don't get their shit together, honestly, 754 00:31:58,400 --> 00:32:00,040 the Red Team are going to go down. 755 00:32:00,040 --> 00:32:04,680 So, welcome, everybody, to our Scottish banquet. 756 00:32:04,680 --> 00:32:06,240 We are situated 757 00:32:06,240 --> 00:32:08,800 in the beautiful grounds of Glenapp Castle. 758 00:32:08,800 --> 00:32:10,240 We have prepared for you today, 759 00:32:10,240 --> 00:32:13,720 we have hand-selected, local Scottish ingredients. 760 00:32:13,720 --> 00:32:16,760 So, for the main, we have Scottish lamb 761 00:32:16,760 --> 00:32:18,720 and then we have a dessert for you, 762 00:32:18,720 --> 00:32:23,120 which will be stone fruit with a whisky sauce. 763 00:32:23,120 --> 00:32:26,160 So, in the spirit of Scotland, 764 00:32:26,160 --> 00:32:28,600 can we raise our glasses 765 00:32:28,600 --> 00:32:33,680 and cheers to the Scottish spirit and enjoy our banquet. 766 00:32:33,680 --> 00:32:35,760 Cheers. Cheers! 767 00:32:35,760 --> 00:32:37,560 Thank you. 768 00:32:37,560 --> 00:32:39,120 Welcomes done... 769 00:32:40,560 --> 00:32:43,000 ..time for the main course. 770 00:32:43,000 --> 00:32:45,120 Let's go, let's go, let's go, let's go. 771 00:32:45,120 --> 00:32:48,080 On the Red Team, mains are ready to be served. 772 00:32:48,080 --> 00:32:50,000 All hands to the pump. Potatoes on the left. 773 00:32:50,000 --> 00:32:52,200 If you're coming to me, I need to go slice, OK? 774 00:32:52,200 --> 00:32:53,520 At the Blue Team's banquet... 775 00:32:53,520 --> 00:32:55,160 What is happening with this lamb? 776 00:32:55,160 --> 00:32:57,400 How long will it take? Ten minutes. 777 00:32:57,400 --> 00:32:59,000 ..they're running behind. 778 00:32:59,000 --> 00:33:00,560 I just want yous to cook the lamb 779 00:33:00,560 --> 00:33:03,560 and then we're going to concentrate on cooking all the veg. 780 00:33:03,560 --> 00:33:04,880 What a mess. 781 00:33:04,880 --> 00:33:06,320 The big issue with the Blue Team 782 00:33:06,320 --> 00:33:08,320 is that they are not across their timings. 783 00:33:08,320 --> 00:33:10,800 Put it on neat so we can fit as much as we can on. 784 00:33:10,800 --> 00:33:12,840 You can't fast track a rack of lamb. 785 00:33:12,840 --> 00:33:16,680 30 hungry guests waiting for something exciting. 786 00:33:16,680 --> 00:33:18,040 It's just not good enough. 787 00:33:23,200 --> 00:33:25,440 In full view of their guests... 788 00:33:25,440 --> 00:33:29,360 Ladies and gentlemen, I am so sorry to interrupt your conversation. 789 00:33:29,360 --> 00:33:31,680 May I just introduce Gary? 790 00:33:32,760 --> 00:33:35,160 ..it's the moment of truth for head chef Gary. 791 00:33:36,160 --> 00:33:39,720 So, today, what we want to serve you is the most amazing 792 00:33:39,720 --> 00:33:42,920 Limousin cross Aberdeen Angus beef. 793 00:33:42,920 --> 00:33:47,440 It's very local and, hopefully, it's cooked to perfection. 794 00:33:54,640 --> 00:33:57,720 Excellent. Excellent, excellent, excellent. 795 00:33:59,360 --> 00:34:00,640 Beautiful. 796 00:34:00,640 --> 00:34:03,320 Get a wee bit of salt on that. Absolutely. Beautiful. Let's go. 797 00:34:03,320 --> 00:34:05,960 This is looking really delicious, isn't it? Beautiful. 798 00:34:05,960 --> 00:34:07,680 The beef was fantastic. 799 00:34:07,680 --> 00:34:10,560 I can't deny it, regardless of how we work together, 800 00:34:10,560 --> 00:34:13,320 credit where credit's due. It's a show stopper. 801 00:34:17,280 --> 00:34:19,240 How long, Flo? We need 15 more minutes. 802 00:34:19,240 --> 00:34:20,960 15 minutes? Enjoy the sun, guys. 803 00:34:20,960 --> 00:34:23,400 Shout us when you've got portions ready to go, 804 00:34:23,400 --> 00:34:26,120 cos we're just going to keep topping up wine. 805 00:34:26,120 --> 00:34:29,440 Anyone for a top-up of wine? White or red? 806 00:34:31,200 --> 00:34:32,560 Oh, it is on the way. 807 00:34:32,560 --> 00:34:35,000 We're just checking it's all cooked thoroughly. 808 00:34:35,000 --> 00:34:36,840 I think it's cooked. 809 00:34:36,840 --> 00:34:38,200 You put them in? 810 00:34:38,200 --> 00:34:40,720 Oh, Flo, it's cold. It's cold, look. 811 00:34:40,720 --> 00:34:42,280 It's not cooked. It's cold. Yeah. 812 00:34:44,000 --> 00:34:46,360 Um, maybe about six... 813 00:34:46,360 --> 00:34:47,720 I'm not sure. 814 00:34:47,720 --> 00:34:49,600 Maybe about seven, ten minutes. 815 00:34:49,600 --> 00:34:51,080 It will be worth the wait. 816 00:34:51,080 --> 00:34:52,680 Flo! It's on fire. 817 00:34:52,680 --> 00:34:54,600 What the fuck? 818 00:34:58,000 --> 00:34:59,040 WHISPERING: Fuck me. 819 00:35:01,920 --> 00:35:03,720 Right, what do you want me to do? 820 00:35:03,720 --> 00:35:05,800 Do you want to get two dishes? 821 00:35:05,800 --> 00:35:09,360 Do you know which side you're going to? No. Go left. 822 00:35:09,360 --> 00:35:12,400 So I'm going this side here? You're going to the left. OK. 823 00:35:12,400 --> 00:35:13,720 Your other left. 824 00:35:13,720 --> 00:35:16,120 These are potatoes in garlic butter sauce. 825 00:35:16,120 --> 00:35:17,800 Two at a time. And what's these again? 826 00:35:17,800 --> 00:35:20,120 It doesn't matter, we've done all of that. He's...? 827 00:35:20,120 --> 00:35:21,480 Yeah, we've done all that. 828 00:35:23,840 --> 00:35:26,040 She seems so nervous. 829 00:35:26,040 --> 00:35:27,760 Sophie? 830 00:35:27,760 --> 00:35:29,840 Is it...? One for here, please. 831 00:35:29,840 --> 00:35:32,440 Oh, nearly forgot that. There you go, sir. 832 00:35:38,720 --> 00:35:41,200 Flo, how long for the first ten, please? 833 00:35:41,200 --> 00:35:43,520 I know we're behind, but I'd rather wait and get it right, 834 00:35:43,520 --> 00:35:46,320 but that's half an hour we said 15 minutes. How long is the lamb? 835 00:35:46,320 --> 00:35:47,880 I don't know. No-one's asking this. 836 00:35:47,880 --> 00:35:49,680 Flo, how long do we have till the lamb...? 837 00:35:49,680 --> 00:35:50,960 Or do we just check it now? 838 00:35:52,440 --> 00:35:55,040 FLO: Fuck, it doesn't cook, it doesn't cook. 839 00:35:55,040 --> 00:35:57,480 We are ready, go. Take it, take this one. 840 00:35:57,480 --> 00:36:01,720 One. But is there a point in lifting one if the rest aren't ready? 841 00:36:01,720 --> 00:36:03,000 Three. Yeah? 842 00:36:03,000 --> 00:36:05,600 Four. I've got another one here. 843 00:36:05,600 --> 00:36:07,320 That's definitely not cooked. 844 00:36:07,320 --> 00:36:10,200 Make sure these are cooked through, guys. As soon we you start serving, 845 00:36:10,200 --> 00:36:12,920 we can't stop. Hey, guys, look - just stop for two seconds. 846 00:36:12,920 --> 00:36:14,320 This is a shitshow right now. 847 00:36:14,320 --> 00:36:17,280 We're not thinking this through, OK? That's undercooked. 848 00:36:17,280 --> 00:36:20,040 What we're doing is grabbing stuff and throwing it on the plate. 849 00:36:20,040 --> 00:36:21,520 OK, we need to get organised. 850 00:36:21,520 --> 00:36:23,240 Restaurant team out, front of house. 851 00:36:23,240 --> 00:36:25,560 Kitchen team, stick together, please. Let's go. 852 00:36:25,560 --> 00:36:27,600 What about if I cook all of them like that? 853 00:36:27,600 --> 00:36:31,000 You put them, you fry them, and we are done? I think so. 854 00:36:31,000 --> 00:36:32,560 Any water? 855 00:36:32,560 --> 00:36:34,280 CHUCKLING: Keep hydrated. 856 00:36:34,280 --> 00:36:37,200 We had people waiting almost like 45 minutes to get food out. 857 00:36:37,200 --> 00:36:39,000 Any white or red? A top-up? 858 00:36:39,000 --> 00:36:41,440 So, to deal with the delays, we make sure that people 859 00:36:41,440 --> 00:36:44,120 are well topped up with wine. That's our job as a service, 860 00:36:44,120 --> 00:36:46,240 to try and deal with that as best we can. 861 00:36:46,240 --> 00:36:47,280 Fuck! 862 00:36:51,320 --> 00:36:53,600 Are these ready to go? Wait, wait, wait, wait, wait. 863 00:36:53,600 --> 00:36:55,240 You need three bits for each plate. 864 00:36:55,240 --> 00:36:57,720 Right, we need to adjust. Right? 865 00:36:57,720 --> 00:37:00,240 You can take that, that and that. 866 00:37:00,240 --> 00:37:01,880 That is cooked. That is cooked. 867 00:37:01,880 --> 00:37:02,920 Show me those. 868 00:37:05,480 --> 00:37:07,760 Flo? Oui? Yes, yes. 869 00:37:07,760 --> 00:37:10,560 Flo, I've got one with two chops and one with one chop on. 870 00:37:11,680 --> 00:37:14,280 Is it one, two, three? We started with three. 871 00:37:14,280 --> 00:37:16,760 How many is that got on there? This has two chops. 872 00:37:16,760 --> 00:37:19,360 There's one chop on there. It's two each. 873 00:37:19,360 --> 00:37:21,000 You shouldn't leave with only one. 874 00:37:21,000 --> 00:37:23,200 These plates are a riot. There we go. 875 00:37:23,200 --> 00:37:24,400 Can we have a proper chop? 876 00:37:24,400 --> 00:37:27,720 It looks like we've dug up our grandad's fucking toenail. 877 00:37:27,720 --> 00:37:28,920 Please. 878 00:37:28,920 --> 00:37:32,320 Come on, guys. Two nice chops, nice and thick. Yeah? 879 00:37:36,040 --> 00:37:38,560 Hey, young lady. 880 00:37:38,560 --> 00:37:40,920 If you've given up, I'll take over. I don't give up. 881 00:37:40,920 --> 00:37:43,360 I have no problem taking over, you know that. 882 00:37:43,360 --> 00:37:46,160 I don't give up. I have no problem taking over, I'm just saying. 883 00:37:46,160 --> 00:37:48,120 Don't take over, just don't throw the meat. 884 00:37:48,120 --> 00:37:50,480 It wasn't meat, it was a bone. OK. Some people... Ah. 885 00:37:50,480 --> 00:37:52,320 And I said please don't serve it. 886 00:37:52,320 --> 00:37:54,560 Wait, don't start lifting stuff until we're told, OK? 887 00:37:54,560 --> 00:37:56,280 Just wait a minute. 888 00:37:56,280 --> 00:37:59,320 Just stop two seconds. Just all stop. Just all stop. 889 00:37:59,320 --> 00:38:02,360 I've just thrown a piece of meat away cos I don't want it served. 890 00:38:02,360 --> 00:38:05,360 Can I ask what that is doing on a plate? 891 00:38:05,360 --> 00:38:07,720 I think our guests deserve something better. 892 00:38:07,720 --> 00:38:12,840 Nobody is setting a standard, and I am begging for a standard. 893 00:38:12,840 --> 00:38:15,960 And if anyone can't give me a standard, then please go home. 894 00:38:17,960 --> 00:38:19,640 Let's go. 895 00:38:19,640 --> 00:38:21,640 Right, let's sort it out. 896 00:38:21,640 --> 00:38:24,760 Is there any plates with potatoes down there? Let me check. Two. 897 00:38:24,760 --> 00:38:27,480 Right, we need to get a head count because we're starting to run out. 898 00:38:27,480 --> 00:38:29,760 Yeah? There's a two here if you need that. 899 00:38:29,760 --> 00:38:32,200 I'm going to give you a fresh plate here. Thanks. 900 00:38:32,200 --> 00:38:34,160 Sam, how many potatoes on there? 901 00:38:36,840 --> 00:38:39,080 No potatoes on there? We've ran out. 902 00:38:39,080 --> 00:38:40,920 We've run out of potatoes? Serious? 903 00:38:40,920 --> 00:38:42,680 We can do big tomatoes instead. 904 00:38:42,680 --> 00:38:46,680 Go, go, go. We had the right number, how this is even possible? 905 00:38:46,680 --> 00:38:49,360 How the fuck do we run out of potatoes? 906 00:38:55,360 --> 00:38:57,600 Can I just take your plate for you? 907 00:38:57,600 --> 00:38:59,600 Thank you. 908 00:38:59,600 --> 00:39:00,920 On the Red Team... 909 00:39:00,920 --> 00:39:03,360 Can we have some more creme on that one, please? Thank you. 910 00:39:03,360 --> 00:39:04,880 ..it's the final course. 911 00:39:04,880 --> 00:39:06,280 Here you are, pineapple. 912 00:39:07,640 --> 00:39:08,920 Here we go, guys. 913 00:39:13,720 --> 00:39:15,640 I'll just take that for you, sir. 914 00:39:18,240 --> 00:39:21,720 Grab another plate. I'll hold this. 915 00:39:21,720 --> 00:39:23,040 Just take that for you, madam. 916 00:39:24,320 --> 00:39:26,080 Jesus Christ. Hebe, Hebe. 917 00:39:27,800 --> 00:39:30,760 We can't go around... I know, I'm just trying to do it quickly. 918 00:39:30,760 --> 00:39:32,360 You can't do that, like a trough. 919 00:39:32,360 --> 00:39:36,120 We can't do that. There's three on there, come on. 920 00:39:36,120 --> 00:39:38,640 You can't walk around the table like you got a trough of food. 921 00:39:38,640 --> 00:39:40,160 Jesus Christ. 922 00:39:40,160 --> 00:39:42,360 I've never seen a table being cleared like that. 923 00:39:42,360 --> 00:39:45,400 It's like a slop bucket following the waiter's behind, 924 00:39:45,400 --> 00:39:47,600 right next to the guests' shoulders. 925 00:39:47,600 --> 00:39:50,360 A bucket full of slop, how disgusting. 926 00:39:50,360 --> 00:39:52,120 Excellent. Thank you. 927 00:39:53,120 --> 00:39:55,160 We've got 15 minutes to serve and for them to eat. 928 00:39:55,160 --> 00:39:57,480 Yeah, you're fine. We're literally two minutes away. 929 00:39:57,480 --> 00:39:59,040 Good, this looks good. 930 00:40:00,160 --> 00:40:02,160 This looks very good. 931 00:40:02,160 --> 00:40:04,960 I think I'm going to cry after this. SHE LAUGHS 932 00:40:04,960 --> 00:40:07,760 Do you want to go and have a cry in the bar? 933 00:40:07,760 --> 00:40:10,720 Let's go. Caramel sauce. Wait, you need to add more sauce. 934 00:40:10,720 --> 00:40:12,400 There we are, sir. 935 00:40:12,400 --> 00:40:14,200 Here is dessert. 936 00:40:14,200 --> 00:40:16,200 Thank you. 937 00:40:16,200 --> 00:40:17,960 And for you. Enjoy. 938 00:40:20,080 --> 00:40:22,160 Excellent, thank you so much. Well done. 939 00:40:23,600 --> 00:40:24,800 Right. 940 00:40:24,800 --> 00:40:26,760 Is that it? Finish service? Yeah. 941 00:40:28,680 --> 00:40:30,880 Take a breather. 942 00:40:30,880 --> 00:40:33,120 Banquets complete... 943 00:40:33,120 --> 00:40:35,920 We did well. We did what we could, though. We did what we could. 944 00:40:35,920 --> 00:40:39,280 ..the guests will now feed back on the food and the service. 945 00:40:39,280 --> 00:40:41,480 We had an amazing time cooking food for you. 946 00:40:41,480 --> 00:40:43,440 Thank you, everyone. 947 00:40:43,440 --> 00:40:45,960 Thank you for your patience and I hope you enjoyed it. 948 00:40:45,960 --> 00:40:47,200 Thank you so much. 949 00:40:48,400 --> 00:40:51,520 Tomorrow, at the restaurant, I'll deliver my decision. 950 00:40:51,520 --> 00:40:55,680 I would compare today, honestly, to the most stressful situation. 951 00:40:55,680 --> 00:40:57,160 It was just horrible. 952 00:40:57,160 --> 00:41:00,760 There were a few times where Gordon came up to me and said a few things. 953 00:41:00,760 --> 00:41:02,600 That's what I'm a bit worried about, 954 00:41:02,600 --> 00:41:05,000 if I do end up in the grilling. 955 00:41:06,520 --> 00:41:09,520 FLO: Whatever happen, I don't have any regrets at all. 956 00:41:09,520 --> 00:41:12,320 I think I've done a good job despite everything. 957 00:41:12,320 --> 00:41:14,560 And the guests were happy, it looks like. 958 00:41:14,560 --> 00:41:16,440 So let's see how it turns. 959 00:41:44,200 --> 00:41:47,000 Nervous? Like, still nervous. But, like, nervous excited. 960 00:41:47,000 --> 00:41:48,800 I think we did everything we could. 961 00:41:48,800 --> 00:41:50,280 Want to hear the feedback, man. 962 00:41:50,280 --> 00:41:52,280 Cut to... Cut to the chase. 963 00:41:52,280 --> 00:41:54,480 I'll be gutted if we lose. Yeah, me too. 964 00:41:58,360 --> 00:42:01,640 Right. First challenge is now done. 965 00:42:01,640 --> 00:42:07,560 Hosting a banquet in the grounds of that stunning castle 966 00:42:07,560 --> 00:42:13,920 for 60 esteemed guests, including the Royal Edinburgh Military Tattoo. 967 00:42:15,080 --> 00:42:20,480 That was a massive challenge to open up this competition. 968 00:42:20,480 --> 00:42:23,640 Now, let's start with the Blue Team. 969 00:42:25,040 --> 00:42:29,960 Your objective was to create a five-star event. 970 00:42:29,960 --> 00:42:32,880 Were you all in agreement that this Michelin-star experience 971 00:42:32,880 --> 00:42:34,640 was right for the occasion? 972 00:42:34,640 --> 00:42:37,480 I felt like we understood that we were in a beautiful place 973 00:42:37,480 --> 00:42:39,720 and we wanted to deliver the best experience. 974 00:42:39,720 --> 00:42:42,320 With this beautiful Scottish produce, we wanted to create 975 00:42:42,320 --> 00:42:44,360 something that they could really remember, 976 00:42:44,360 --> 00:42:46,320 and we thought we'd do that with beautiful food. 977 00:42:46,320 --> 00:42:50,320 You were putting on a banquet in the grounds of a castle. 978 00:42:50,320 --> 00:42:53,000 Did you not just look at the kitchen apparatus, 979 00:42:53,000 --> 00:42:54,400 what you were grilling on? 980 00:42:54,400 --> 00:42:56,760 Definitely, but... Charcoal, wood. 981 00:42:56,760 --> 00:42:59,320 I think... No electricity, no running water. 982 00:42:59,320 --> 00:43:02,400 I think we held on to the five-star experience probably a bit too much. 983 00:43:02,400 --> 00:43:04,760 Flo, you were instrumental putting the menu together, 984 00:43:04,760 --> 00:43:07,120 yet you've been the most silent. I messed up with the lamb. 985 00:43:07,120 --> 00:43:09,440 I completely take the responsibility of that. 986 00:43:09,440 --> 00:43:12,400 We had problem of communication at the beginning. 987 00:43:12,400 --> 00:43:14,800 When we were just putting the lamb on the grill 988 00:43:14,800 --> 00:43:17,720 and were like, "OK, they're on the table." I was like, "What? Already?" 989 00:43:17,720 --> 00:43:19,520 They might have sat down a little bit early, 990 00:43:19,520 --> 00:43:21,360 but they all had full glasses of cocktails. 991 00:43:21,360 --> 00:43:24,000 We even made them extra cocktails to pad it out a little bit more, 992 00:43:24,000 --> 00:43:25,520 to give the guys some more time. 993 00:43:25,520 --> 00:43:28,160 For me, the major shortcomings came from the kitchen. 994 00:43:28,160 --> 00:43:31,360 The confusion. We were half serving, no, we were bringing it back. 995 00:43:31,360 --> 00:43:33,480 It's not cooked properly, it's cooked properly. 996 00:43:33,480 --> 00:43:35,480 I think we got a third of the way through serving 997 00:43:35,480 --> 00:43:36,960 and we ran out of potatoes. 998 00:43:36,960 --> 00:43:38,360 So, for me, those are the basics. 999 00:43:38,360 --> 00:43:40,920 If we can't get enough food on the plates that we expect... 1000 00:43:40,920 --> 00:43:43,680 We improvised, though, we improvised with what we had. 1001 00:43:43,680 --> 00:43:46,680 Service team. Hebe, Kris and Sam. 1002 00:43:46,680 --> 00:43:49,680 In fairness, you did pretty well keeping the guests content 1003 00:43:49,680 --> 00:43:52,520 when the food's backed up and nothing's coming out of the kitchen. 1004 00:43:52,520 --> 00:43:55,880 But in 35 years in the food and drink business, 1005 00:43:55,880 --> 00:43:59,600 I've never seen anyone drag a slop bucket 1006 00:43:59,600 --> 00:44:02,600 behind guests and clear tables. 1007 00:44:02,600 --> 00:44:04,360 What were you thinking? 1008 00:44:04,360 --> 00:44:07,760 Yeah. I mean, now, it is ridiculous that we did that. 1009 00:44:07,760 --> 00:44:12,040 I said a five-star experience, that ending was not professional. 1010 00:44:12,040 --> 00:44:13,880 Clear? Yes. 1011 00:44:13,880 --> 00:44:14,920 Red Team. 1012 00:44:16,600 --> 00:44:20,240 Again, the concept was super-ambitious. 1013 00:44:20,240 --> 00:44:23,760 You created this theatrical experience for your guests, 1014 00:44:23,760 --> 00:44:25,440 carving the meat at the table. 1015 00:44:25,440 --> 00:44:28,080 Whose idea was that? That was me. 1016 00:44:28,080 --> 00:44:31,040 I wanted to give them the best experience possible 1017 00:44:31,040 --> 00:44:32,600 without going over the top. 1018 00:44:32,600 --> 00:44:35,080 Everybody happy with that show-stopping ribeye? 1019 00:44:35,080 --> 00:44:36,680 Very happy. Very happy, yeah. 1020 00:44:36,680 --> 00:44:39,040 Gary, the beef needs a great sear, 1021 00:44:39,040 --> 00:44:43,280 but when you've got the courgettes and the pineapple and the asparagus, 1022 00:44:43,280 --> 00:44:44,920 there was more charcoal in there 1023 00:44:44,920 --> 00:44:47,800 than there was in the local crematorium. Yeah, I shat the bed, 1024 00:44:47,800 --> 00:44:51,840 Gordon, I was relying on my two team members to help me along, 1025 00:44:51,840 --> 00:44:54,280 and that's what happened. Well, breaking news, 1026 00:44:54,280 --> 00:44:57,480 get used to being uncomfortable if you want my investment. Yeah. 1027 00:44:57,480 --> 00:45:01,600 Right, let's look at the service team, Amy, Craig and Sophie. 1028 00:45:01,600 --> 00:45:05,480 From day one, it didn't feel like you guys were united. 1029 00:45:05,480 --> 00:45:08,000 Would you agree? When it came to the cocktails, 1030 00:45:08,000 --> 00:45:11,040 I thought whisky, Craig thought whisky, Sophie thought gin. 1031 00:45:11,040 --> 00:45:14,560 I thought that they would enjoy the elderflower and gin. 1032 00:45:14,560 --> 00:45:16,920 We basically got to this point where Sophie was like, 1033 00:45:16,920 --> 00:45:19,960 "I am dead set on a gin cocktail." 1034 00:45:19,960 --> 00:45:22,280 I didn't say that, you actually suggested... 1035 00:45:22,280 --> 00:45:25,320 You said, "I'm not moving." I said I was passionate, and so was Craig. 1036 00:45:25,320 --> 00:45:28,160 The idea was the customer's experience, not yours. 1037 00:45:28,160 --> 00:45:31,080 Understand that. No, I thought customers would enjoy it more. 1038 00:45:31,080 --> 00:45:34,720 It was just about too many cooks in that situation. 1039 00:45:34,720 --> 00:45:36,560 Too many egos in one glass. 1040 00:45:36,560 --> 00:45:38,720 Let's move on to the banquet. 1041 00:45:38,720 --> 00:45:40,960 You were all over the place. 1042 00:45:40,960 --> 00:45:42,880 It was chaotic when I walked in there. 1043 00:45:42,880 --> 00:45:45,000 The table was unfinished. 1044 00:45:45,000 --> 00:45:49,320 There was seven boxes behind your guest chairs. 1045 00:45:49,320 --> 00:45:52,560 Where was the preparation? I have never done a table design. 1046 00:45:52,560 --> 00:45:55,720 I've never done the table before. So I did my best. 1047 00:45:55,720 --> 00:45:58,160 You have both seen the table as well. 1048 00:45:58,160 --> 00:46:00,440 Nobody noticed that the boxes were there. 1049 00:46:00,440 --> 00:46:02,320 That was a massive mistake by all of us. 1050 00:46:02,320 --> 00:46:04,160 Maybe a lack of communication, yeah. 1051 00:46:04,160 --> 00:46:06,320 Front of house was so fragmented. 1052 00:46:06,320 --> 00:46:09,400 It's all about being prepared and you guys were underprepared. 1053 00:46:09,400 --> 00:46:12,760 Look, I didn't expect it to be perfect, let's get that clear, 1054 00:46:12,760 --> 00:46:15,400 but I do expect you to use your business sense 1055 00:46:15,400 --> 00:46:17,520 across everything you do. 1056 00:46:17,520 --> 00:46:20,120 Right, most importantly, the results. 1057 00:46:23,320 --> 00:46:25,720 Coupled with feedback from the guests... 1058 00:46:28,080 --> 00:46:32,280 ..and what I saw first-hand at your events... 1059 00:46:32,280 --> 00:46:33,320 ..it was close. 1060 00:46:34,880 --> 00:46:37,560 But I've decided the winning team is... 1061 00:46:44,040 --> 00:46:45,280 ..the Red Team. 1062 00:46:45,280 --> 00:46:46,320 Yes! 1063 00:46:49,400 --> 00:46:51,680 Get in. Well done, folks. 1064 00:46:51,680 --> 00:46:52,920 Excellent. 1065 00:46:52,920 --> 00:46:54,120 Well done. 1066 00:46:54,120 --> 00:46:56,600 The food made the difference here. 1067 00:46:56,600 --> 00:47:00,120 And, Gary, you clearly had some issues on the execution, 1068 00:47:00,120 --> 00:47:03,400 but you did lead that team well. 1069 00:47:03,400 --> 00:47:05,640 Thank you, Gordon. Well done. Thank you. 1070 00:47:05,640 --> 00:47:07,400 Blue Team. 1071 00:47:07,400 --> 00:47:10,280 Unfortunately, it just wasn't good enough. 1072 00:47:10,280 --> 00:47:14,520 The only thing that stopped this from being a total disaster 1073 00:47:14,520 --> 00:47:18,240 was the service team keeping the customers happy 1074 00:47:18,240 --> 00:47:21,200 and I feel the real problem was in the kitchen. 1075 00:47:21,200 --> 00:47:24,200 For that reason, I'd like to see Flo... 1076 00:47:25,440 --> 00:47:27,160 ..and Rachel... 1077 00:47:27,160 --> 00:47:30,360 ..in the restaurant to grill you both on your performance. 1078 00:47:31,960 --> 00:47:35,320 Andy, honestly, for someone who's never been in a kitchen before, 1079 00:47:35,320 --> 00:47:38,240 you did so well. You took direction, you did as you told, 1080 00:47:38,240 --> 00:47:41,080 and you just followed suit. Thank you, Gordon. 1081 00:47:41,080 --> 00:47:42,320 Now, Red Team... 1082 00:47:43,840 --> 00:47:45,840 ..you may have won, 1083 00:47:45,840 --> 00:47:47,760 but nothing gets past me. 1084 00:47:49,840 --> 00:47:52,320 The only reason you got this win 1085 00:47:52,320 --> 00:47:54,280 was because of the team in the kitchen. 1086 00:47:55,800 --> 00:47:58,680 The service team was way underprepared 1087 00:47:58,680 --> 00:48:00,680 and disorganised from the get-go. 1088 00:48:01,960 --> 00:48:03,440 And for that reason... 1089 00:48:05,600 --> 00:48:06,960 ..Sophie and Amy... 1090 00:48:08,000 --> 00:48:11,200 ..you'll also be meeting me in the restaurant. 1091 00:48:11,200 --> 00:48:13,720 One of you will be leaving tonight. 1092 00:48:13,720 --> 00:48:15,320 I'll see you in the restaurant. 1093 00:48:18,200 --> 00:48:20,840 OK, that was a curveball. Fuck. 1094 00:48:20,840 --> 00:48:23,400 I was so relieved, I thought we were OK. 1095 00:48:24,800 --> 00:48:26,360 I thought we were OK. 1096 00:48:27,640 --> 00:48:30,480 When he said that the Red Team had won, I was relieved. 1097 00:48:30,480 --> 00:48:32,040 I was like, "Oh, thank God. 1098 00:48:32,040 --> 00:48:34,760 "Like, I've got another week to show my best." 1099 00:48:34,760 --> 00:48:37,600 And then, obviously, I'm getting brought into the grilling. 1100 00:48:37,600 --> 00:48:39,680 But I've just got to show Gordon 1101 00:48:39,680 --> 00:48:42,920 that he needs to keep me in the competition. 1102 00:48:42,920 --> 00:48:45,160 I don't want to start throwing people under a bus 1103 00:48:45,160 --> 00:48:47,400 because that's not what I'm about. 1104 00:48:47,400 --> 00:48:50,400 But at the end of the day, Sophie was instrumental 1105 00:48:50,400 --> 00:48:52,240 in blocking decisions 1106 00:48:52,240 --> 00:48:56,320 but isn't prepared to take any responsibility for it. 1107 00:48:56,320 --> 00:48:58,680 I think that Flo was in over her head. 1108 00:48:58,680 --> 00:49:02,280 It was just chaos and I think that she's the reason that we're here. 1109 00:49:02,280 --> 00:49:03,520 Oh, I'm going in fighting. 1110 00:49:03,520 --> 00:49:06,040 You're going to have to drag me out of here if you want me out. 1111 00:49:06,040 --> 00:49:07,760 I know that I have made mistakes. 1112 00:49:07,760 --> 00:49:11,840 I took massive risks and it pays off or I leave. 1113 00:49:11,840 --> 00:49:13,080 It's that simple. 1114 00:49:17,360 --> 00:49:19,520 Rachel, take a seat, please. Thank you. 1115 00:49:22,080 --> 00:49:23,800 Amy, sit down, please. Thank you. 1116 00:49:25,760 --> 00:49:27,160 Flo, take a seat, please. 1117 00:49:29,640 --> 00:49:30,920 Sophie, take a seat. 1118 00:49:32,360 --> 00:49:37,760 OK. The brief was a five-star feast outdoors. 1119 00:49:37,760 --> 00:49:41,280 What went wrong? I fixed on the stars in my mind, 1120 00:49:41,280 --> 00:49:43,880 so then it was like, "OK, three stars, Michelin." 1121 00:49:43,880 --> 00:49:46,640 And it's at that point where I made the mistake. 1122 00:49:46,640 --> 00:49:50,640 I've had three Michelin stars for 21 years. I know. 1123 00:49:50,640 --> 00:49:56,160 I've never done a table above six, and that's with 55 members of staff. 1124 00:49:56,160 --> 00:50:02,400 Why would you think attempting a 30 top, in a field, 1125 00:50:02,400 --> 00:50:06,000 would be anything along the lines of three-star Michelin? 1126 00:50:06,000 --> 00:50:07,800 The first day when we did the tasting, 1127 00:50:07,800 --> 00:50:10,040 you made it clear I made the mistake about the menu. 1128 00:50:10,040 --> 00:50:12,440 I change everything. Flo, we had no gas. 1129 00:50:12,440 --> 00:50:15,240 It was the wrong environment for that dish. Yep, I agree. 1130 00:50:15,240 --> 00:50:16,640 I made mistakes. 1131 00:50:18,440 --> 00:50:20,400 Food was going out late. It did go out late. 1132 00:50:20,400 --> 00:50:23,440 We ran out of potatoes, there was probes going everywhere, 1133 00:50:23,440 --> 00:50:24,920 it was just a shitshow. 1134 00:50:24,920 --> 00:50:27,760 Can I just say, Flo had chucked all the veg into the fire, 1135 00:50:27,760 --> 00:50:29,440 like, two hours before service. 1136 00:50:29,440 --> 00:50:32,080 I told here it needed to be half an hour beforehand. 1137 00:50:32,080 --> 00:50:34,240 I started putting the lamb on the grill in order, 1138 00:50:34,240 --> 00:50:36,520 so we knew what went on first and what was coming on. 1139 00:50:36,520 --> 00:50:38,760 Flo was coming in, chucking it all on randomly. 1140 00:50:38,760 --> 00:50:40,600 I can't control what she was doing, 1141 00:50:40,600 --> 00:50:43,120 but I feel I tried to bring order to the chaos. 1142 00:50:43,120 --> 00:50:46,000 In business, Rachel, I'm looking for someone that will be listened to, 1143 00:50:46,000 --> 00:50:48,120 so when problems arise, they're heard. 1144 00:50:48,120 --> 00:50:51,240 I'm listened to by my staff. Flo is a hard person to work with. 1145 00:50:51,240 --> 00:50:53,280 Everything I said, she wanted to counteract. 1146 00:50:53,280 --> 00:50:56,320 I think the reason that we failed this task is because of Flo. 1147 00:50:59,040 --> 00:51:03,320 Amy, you may have won, but I was at your event 1148 00:51:03,320 --> 00:51:04,920 and I witnessed everything. 1149 00:51:04,920 --> 00:51:07,040 And the biggest shock for me 1150 00:51:07,040 --> 00:51:11,600 is the 15 years' experience you have in hospitality. 1151 00:51:11,600 --> 00:51:15,120 I didn't see that person across that feast. 1152 00:51:15,120 --> 00:51:19,440 OK. I can understand why that's a concern for you. 1153 00:51:19,440 --> 00:51:23,160 But we were constantly up against Sophie being, like, 1154 00:51:23,160 --> 00:51:26,120 "I disagree, I disagree. That's not right." 1155 00:51:26,120 --> 00:51:28,640 In business, you need to be assertive. 1156 00:51:28,640 --> 00:51:30,640 I have no interest in going to business with you 1157 00:51:30,640 --> 00:51:32,680 if you just crumble every time you hit pressure. 1158 00:51:32,680 --> 00:51:34,520 I don't crumble every time I hit pressure. 1159 00:51:34,520 --> 00:51:38,000 So how did you allow that to happen, then? 1160 00:51:38,000 --> 00:51:42,440 I expected that somebody that has also built a business up 1161 00:51:42,440 --> 00:51:46,280 would have certain levels of, like, common sense. 1162 00:51:48,280 --> 00:51:51,920 You took the ownership of setting up that table. 1163 00:51:51,920 --> 00:51:55,200 You were told clearly that it was lacklustre and unfinished 1164 00:51:55,200 --> 00:51:58,840 and you refused to listen to your team. Why? 1165 00:51:58,840 --> 00:52:02,200 The table, I didn't want to have green bits that Amy wanted 1166 00:52:02,200 --> 00:52:05,280 on the table, so I felt like I really stuck to my convictions. 1167 00:52:05,280 --> 00:52:08,960 In business, you must understand that product is number one. Yeah. 1168 00:52:08,960 --> 00:52:10,640 Not the ego and then the product. 1169 00:52:10,640 --> 00:52:12,360 I don't believe that it was my ego. 1170 00:52:12,360 --> 00:52:15,960 I did back down when we got your feedback. 1171 00:52:15,960 --> 00:52:18,920 Guests arrived, panic set in. 1172 00:52:18,920 --> 00:52:24,720 We left all the empty boxes behind the guest chairs. 1173 00:52:24,720 --> 00:52:27,480 With the boxes, the team had also seen that 1174 00:52:27,480 --> 00:52:29,280 and no-one thought to move it. 1175 00:52:31,560 --> 00:52:35,040 Day two, there was a huge communication breakdown 1176 00:52:35,040 --> 00:52:39,520 in the kitchen. Why couldn't you delegate better? 1177 00:52:39,520 --> 00:52:43,160 When we did the mise en place, I think I've delegated really well. 1178 00:52:43,160 --> 00:52:45,520 When the service started, with the pressure, 1179 00:52:45,520 --> 00:52:48,440 we had a mix-up and things went wrong. 1180 00:52:48,440 --> 00:52:52,400 You sent the plate of lamb and it was a charred piece of gristle 1181 00:52:52,400 --> 00:52:54,960 that was burnt. I felt somewhat embarrassed 1182 00:52:54,960 --> 00:52:58,480 that we were serving such a terrible standard. Mm-hm. 1183 00:52:58,480 --> 00:53:00,920 Were you proud of that performance? 1184 00:53:00,920 --> 00:53:02,160 Not at all. 1185 00:53:02,160 --> 00:53:05,800 This is not the type of plate that I would like to serve to my guests, 1186 00:53:05,800 --> 00:53:06,840 clearly not. 1187 00:53:09,960 --> 00:53:13,200 The service felt underprepared and disorganised. 1188 00:53:13,200 --> 00:53:15,640 But there was three individuals, there was no leader. 1189 00:53:15,640 --> 00:53:18,840 I said, "Put your best foot forward. Somebody step up and lead." 1190 00:53:18,840 --> 00:53:22,080 So why didn't you lead across that challenge? 1191 00:53:22,080 --> 00:53:25,880 I did. In the lead-up to it, it was a complete mess. 1192 00:53:25,880 --> 00:53:28,720 And you said to me, "You need to work on that." 1193 00:53:28,720 --> 00:53:29,960 And I did. 1194 00:53:29,960 --> 00:53:32,080 Did you get sidelined? Were you ignored? 1195 00:53:32,080 --> 00:53:35,840 I think, where I am slightly younger, I did feel like I was put 1196 00:53:35,840 --> 00:53:39,560 out of the side a little bit, as much as I was trying to be involved. 1197 00:53:39,560 --> 00:53:42,400 Who was leading your team? There wasn't any leadership at all. 1198 00:53:42,400 --> 00:53:45,720 And that's where, ultimately, I think, everything went wrong. 1199 00:53:45,720 --> 00:53:47,360 Why should you stay in the competition? 1200 00:53:47,360 --> 00:53:50,640 I should stay because I should be given the chance to lead a team. 1201 00:53:50,640 --> 00:53:52,520 And if I get into next week, I will lead the team 1202 00:53:52,520 --> 00:53:54,880 and I'll show you what I'm made of. 1203 00:53:54,880 --> 00:53:57,440 Are you willing to fight for my investment? 1204 00:53:57,440 --> 00:53:59,640 Give me one more week. 1205 00:53:59,640 --> 00:54:03,920 If you are not happy with me next week, kick me out straight. 1206 00:54:03,920 --> 00:54:06,200 Why weren't you more prepared? 1207 00:54:06,200 --> 00:54:09,320 Sophie wasn't on the same page as us. 1208 00:54:09,320 --> 00:54:11,560 She wasn't even in the same book. 1209 00:54:11,560 --> 00:54:13,880 Did you feel that you're out your depth? 1210 00:54:13,880 --> 00:54:16,200 Yes, I was overwhelmed. I was overwhelmed. 1211 00:54:16,200 --> 00:54:19,560 But I stick by the decisions that I made. 1212 00:54:19,560 --> 00:54:21,120 If I have another chance, 1213 00:54:21,120 --> 00:54:24,200 I will show you exactly what I'm made of. 1214 00:54:24,200 --> 00:54:26,120 Thank you, Sophie. Thank you. 1215 00:54:26,120 --> 00:54:28,120 Thank you for your time. Bye. 1216 00:54:31,520 --> 00:54:32,800 Thank you. 1217 00:54:32,800 --> 00:54:34,000 Hmm. 1218 00:54:45,080 --> 00:54:46,920 I went in and bossed it, I think. 1219 00:54:55,000 --> 00:54:56,080 HE SIGHS 1220 00:54:56,080 --> 00:54:58,320 Tough week. Really tough week. 1221 00:54:58,320 --> 00:55:02,320 Rachel, Flo, Sophie and Amy, 1222 00:55:02,320 --> 00:55:03,960 thank you for your honesty. 1223 00:55:05,280 --> 00:55:08,160 It was really good to hear you all speak up. 1224 00:55:08,160 --> 00:55:10,240 That's important in business. 1225 00:55:10,240 --> 00:55:14,400 Rachel, this challenge, young lady, was in your back garden. 1226 00:55:14,400 --> 00:55:17,760 And, unfortunately, you didn't get your voice heard. 1227 00:55:17,760 --> 00:55:19,320 That worries me. 1228 00:55:19,320 --> 00:55:22,320 Flo, you were in charge of that kitchen. Yes. 1229 00:55:22,320 --> 00:55:26,360 But you did completely miss the brief. 1230 00:55:26,360 --> 00:55:29,360 Sophie, you seemed overwhelmed by the occasion. 1231 00:55:31,680 --> 00:55:36,760 Amy, 15 years of experience in the hospitality sector, 1232 00:55:36,760 --> 00:55:41,200 I felt that you were completely unprepared for that event. 1233 00:55:41,200 --> 00:55:42,760 I've made my decision. 1234 00:55:44,240 --> 00:55:46,960 The person I will not be investing in... 1235 00:55:50,400 --> 00:55:51,520 ..is Sophie. 1236 00:55:54,120 --> 00:55:58,200 Sophie, very few people ever get the chance to go into business 1237 00:55:58,200 --> 00:56:01,160 in their teens. You've done that. 1238 00:56:01,160 --> 00:56:04,680 But right now, I feel like this competition... 1239 00:56:05,760 --> 00:56:08,920 ..may be too much, too soon for you. 1240 00:56:08,920 --> 00:56:11,440 Good luck for the future. 1241 00:56:11,440 --> 00:56:13,200 But for now, we're done. 1242 00:56:17,760 --> 00:56:19,960 Sophie, sadly, got lost in that challenge. 1243 00:56:21,920 --> 00:56:24,440 I feel, honestly, that she's got a bright future 1244 00:56:24,440 --> 00:56:27,440 with those vegan, nut-free iced coffees, 1245 00:56:27,440 --> 00:56:30,800 but right now, truly, she's out of her depth. 1246 00:56:30,800 --> 00:56:32,560 There was a lot of things in the challenge 1247 00:56:32,560 --> 00:56:33,920 that I'd never done before, 1248 00:56:33,920 --> 00:56:37,400 so I'm really proud of myself for doing my best 1249 00:56:37,400 --> 00:56:39,680 in a really high-pressure situation as well. 1250 00:56:39,680 --> 00:56:42,640 I am only 23, I was the youngest in this competition, 1251 00:56:42,640 --> 00:56:45,360 so I would just say, Gordon Ramsay, watch out, 1252 00:56:45,360 --> 00:56:47,840 cos in a couple of years, who knows where I'll be? 1253 00:56:47,840 --> 00:56:51,360 AMY: I just keep thinking he's going to walk back out. 1254 00:56:51,360 --> 00:56:54,400 RACHEL: I'm not going to be in this position again if I can help it. 1255 00:56:54,400 --> 00:56:57,560 Yeah, I'm determined. Not here to take part, here to take over. 1256 00:57:00,480 --> 00:57:02,320 Can't believe I just said that. 1257 00:57:02,320 --> 00:57:03,360 Next time... 1258 00:57:03,360 --> 00:57:05,120 Try and remain calm. 1259 00:57:05,120 --> 00:57:06,360 Whoa! 1260 00:57:06,360 --> 00:57:07,680 My eyelashes! 1261 00:57:07,680 --> 00:57:09,720 This is all about quality control. 1262 00:57:09,720 --> 00:57:11,200 Oh, my God! A crab! 1263 00:57:11,200 --> 00:57:12,280 Ooh! 1264 00:57:12,280 --> 00:57:13,640 It's literally like Italy. 1265 00:57:13,640 --> 00:57:15,400 What are we doing here? Make some pizzas. 1266 00:57:15,400 --> 00:57:18,280 I'm far behind, I really need help. 1267 00:57:18,280 --> 00:57:20,320 That whole oven's on fire. 1268 00:57:20,320 --> 00:57:22,040 Your pizza is ready! 1269 00:57:22,040 --> 00:57:24,640 And if you don't come and eat it, I'm going to eat it.