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This programme contains
some strong language
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I'm on the hunt for the UK's next
top food and drink entrepreneur,
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so I've hand-picked
12 amazing contenders,
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each with an incredible
up-and-coming business.
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I want to invest £150,000
of my own cash into one of them
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and catapult their business
to the next level.
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But I'm not giving the money away
easily. They'll need to earn it.
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SQUEALING
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That's not how you do it.
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It's on fire.
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SHE GASPS
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BLEEP!
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I'm setting my contenders
a series of
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food and drink-related
challenges...
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I mean, they're cooking,
but in the wrong way.
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GRUNTING
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SPLUTTERING
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Stop now. You're being rude.
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..which will test them
on every element of the industry.
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Close up, please, Hebe.
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Just all stop.
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If anyone can't give me a standard,
then please go home.
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Only one of them
will make the grade.
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Who will be
my Future Food Star?
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Previously...
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It's all about innovation
and reinventing the classics.
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Oh...whoa!
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It's not good.
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You'll all be launching
a high-end canned vodka drink.
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That's...
A bit disappointed, if I'm honest.
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Everyone likes a cheeky vodka,
don't they?
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Would you use words like
"It's 12 o'clock somewhere"
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on any of your drinks?
I don't think that we would.
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It's not advertising that it's a
cool thing to do. It was a mistake.
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They left me to tidy up
what they had created.
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That is as an out-and-out lie
and, I'll be honest with you,
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excuse my language, but it's BLEEP!
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I need a leader, not a follower.
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Naomi, we're done.
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Oh, wow. Ooh!
Well, this is quite impressive.
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Is it your house?
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Yeah...my house!?
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Welcome to Kier's place!
Oh, you know...!
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It feels like I'm in Wonderland.
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I've invited the guys to meet me
here in Lowther Castle
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in the beautiful Lake District,
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and I've laid on a stunning
high-end afternoon tea for them all.
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Oh, wow, look at this.
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Aw, this is cute.
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Now, this week is all about
creativity,
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making something out of nothing,
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and then turning humble ingredients
into a huge profit.
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They say that money
doesn't grow on trees.
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Trust me, it certainly does here.
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What is everyone going for? Ooh.
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Oh, my God, that is really good!
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I feel like we're going to have
to really earn this afternoon tea.
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Abseil down the castle backwards
or something!
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What flavour's on this?
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It tastes like, you know,
like a scone.
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I hope we don't have to make them.
Oh-la-la.
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Oh, here he is. Hello.
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Good morning.
CONTENDERS: Morning.
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Are we good?
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THEY RESPOND QUIETLY
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How beautiful is this?
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THEY MURMUR POSITIVELY
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Stunning.
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Now, what you've just eaten
really epitomises
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what I'm looking for this week -
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turning something humble,
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and elevating it
into something really special.
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So, for your first challenge,
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I want you all to recreate
four of those Michelin-starred
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mille-feuilles you've just eaten.
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First of all, you're going to need
to forage for the star ingredient
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over there
in that beautiful woodland nearby.
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The star ingredient -
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pine needles and pine cones.
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To get the needles and the cones,
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you'll need to climb 40 feet...
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No, Gordon! ..up a tree.
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LAUGHTER
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Today you'll be in
two teams of four.
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Let's have Rachel, Hebe,
Sam and Kier.
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You're going to be the Red team.
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That means Flo, Craig, Andy and
Amy, you'll be the Blue team.
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I'd like two people from your team
to get up into that tree
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and collect your needles
and your cones.
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The other two
will make the pine glaze
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and then construct
that beautiful mille-feuille..
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The winning team will have an
advantage in tomorrow's challenge.
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Anybody scared of heights?
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Kier! Come on.
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LAUGHTER
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I told them on the form and...!
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LAUGHTER
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Right. Good luck. Off you go.
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Anyone got any
tree-climbing experience?
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I've fallen out of a few.
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Don't say that. Don't say that!
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I would love to go in the trees
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but I think you two really want
to go in the trees. Yeah.
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Yeah, you need hunks like us
in the tree!
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Yeah, I'm well-confident. I just
want to get sent up that tree.
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You'll probably see me shit
myself a bit, but I'm ready.
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Tarzan! Yeah.
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You've got the hair for it.
Thanks.
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OK, so we have to do the glaze
and make the mille-feuille.
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Do you feel confident building?
Yeah. OK. Yeah?
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You feel OK with glazing?
Yeah. All right.
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Are we all good, we're ready?
Yeah, we're good. I'm ready.
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Who's going to do the tree?
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I might freeze in fear if I'm...
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I'm going to be better up a tree
than in the kitchen.
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See, I don't mind the tree,
but I know when I get up there,
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the whole tree will vibrate.
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And I'll be like that if you put me
in the kitchen. Yeah, all right.
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I'm happy to glaze the pastries.
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Obviously, I'm not
climbing up in the tree.
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Balancing on a branch? No chance!
Have you seen the size of me?
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I reckon I could have a go
at building a mille-feuille.
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It's just pastry, bit of glaze,
a bit of mousse, pastry...
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He's sacrificing you!
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You'll be all right.
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Get those pine needles.
What could be so hard?
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While the teams get ready
to climb the pine trees...
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Cal, are we good?
We're good.
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..I've gone to see Cal Byerley,
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co-owner and chef patron
of Restaurant Pine,
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and creator of those
remarkable mille-feuilles.
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Congrats on Restaurant Pine.
Thank you.
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Sustainability is the DNA
of the restaurant. Absolutely.
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You've been open a year. Yeah.
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The refreshing thing about these
ingredients is they're free. Yeah,
absolutely.
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So from a business perspective,
you know,
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we get this humble ingredient
and we elevate it to these beauties.
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Tell me about these.
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So this is the mille-feuille
for our afternoon tea.
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So you've got layers of puff pastry
which are glazed with pine,
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that they're going to make today.
What does the pine do to the glaze?
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It just adds a lot of refreshing
floralness to it,
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really helps bring it all together.
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Tell me about the glaze because
it's no ordinary glaze, is it?
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What do the contenders
have to focus on
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because if it goes too far,
it crystallises. Yeah, that's right.
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If not in there long enough,
it doesn't infuse.
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Yeah, it's not going to infuse.
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It won't have that right consistency
to glaze the pastry with,
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so it will just be running off.
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Fingers crossed the contenders do it
justice today. I hope so, cheers.
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Rock, paper, scissors
for who goes first.
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One, two, three.
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Yes!
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Have you already found
a couple of acorns?
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LAUGHTER
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Right, Blue team. Who's first?
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Craig, good luck, off you go.
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Each pair have 20 minutes
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to collect 25 pine cones
and around 100 needles.
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Oh, yes, Rache! Yay!
Legend, go on, mate.
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Ugh.
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They need to collect pine cones from
the outer edge of the branches...
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Careful, careful.
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..as these get the most sun
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and are the most succulent
and unique in flavour.
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Yes, Rache. Yes! Ah, go on.
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Now just sit there
and get everything.
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Don't sit down right now.
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Aah!
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SHE LAUGHS
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Just slightly
behind you to your right,
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see how they're all exposed
to that light there? Oh, yeah.
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Ugh.
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Yeah. There, there, there.
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Look at them. That's it.
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Well done.
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Let's go, Hebe. Oh.
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Next to climb the trees - Hebe...
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Let's go. Climb, climb, climb!
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HEBE SQUEALS AND LAUGHS
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..and Andy.
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Right to the end.
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That's the ones in the sunshine.
That's it.
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We've all seen your muscles.
We know you can do it.
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HEBE SQUEALS
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Right, Hebe, turn round,
you're going the wrong way.
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Ooh, this branch is so wobbly.
Is it strong?
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Yes, it is. It's sturdy.
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It's being held up by the other one
as well, so you're fine.
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I don't want to snap the tree!
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SHARP SNAP, TEAM GASPS
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Are you OK? Yeah, don't worry.
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One minute, one minute. Go on, Andy.
Come on, Andy.
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You can do it, go, go.
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Right on the end,
the branch in front of you.
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What, this little cone? No,
not them. They're the wrong ones.
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They're dead.
They're right on the end.
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30 seconds left. Come on.
200
00:08:11,080 --> 00:08:13,480
Brilliant, Hebe! Come on, Hebe.
THEY SHOUT ENCOURAGEMENT
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Pull it, keep pulling.
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Well done. Oh, well done. Well done,
boys.
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Ooh, my back.
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Well done. Well done, Hebe.
Right, good job. You did good.
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Oh, my God.
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We've done OUR job.
Yeah, well done. Now it's our turn.
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Mille-feuille, please!
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You get up there and you've
got your face full of branches,
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you can't really see.
I'm like battle-scarred and cut
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and I've got a wedgie!
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Right, I'm going to strip these down
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and then get the big cones out
for you to crush.
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Pine cones and needles foraged...
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Ooh. Ah.
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..the teams must now follow
Cal's three-stage recipe.
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Is that enough?
Definitely 200 in there, yeah.
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OK, so that's boiling.
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Where are the pine needles going?
In here. In Sam's glaze.
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First, they need to boil
the pine cones and needles
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to extract the flavour
for their glaze.
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It's not boiling yet.
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Can't do anything, it needs
to get a temperature. No.
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We should have thought
about boiling it first.
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So the Blue team are
a little bit behind. Yeah.
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They didn't bring it up to the boil
first, so they stick
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all their pine in, it's going to
take longer... They panicked early.
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I can have a little taste of them,
I don't mind.
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It's got a good flavour, right?
Wow. That's really good.
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Let's go. Yeah.
Got the flavouring, let's do it.
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Ooh, it looks good. It's got
some green colour. Yummy, yummy.
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The good news, the Red team, they're
tasting their stuff. Yeah, yeah.
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It sounds like they've got
the right flavours. Sounds good.
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Also, I don't think the Blue team
tasted theirs. No.
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You can't guess it, right? You can't
guess it, no, you should be tasting.
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And the quality, we've got time,
and there's quality, quality -
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that's what we're being judged on.
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With glazes made...
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Just like your toothpaste!
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..the next stage is to start
assembling the mille-feuille,
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layering puff pastry
with piped glaze.
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Good work, Flo, keep it going, girl.
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I've never done this before.
Yes, my man! Oh, Kier.
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Lovely old job.
244
00:09:57,000 --> 00:09:59,200
Oh, I'm shaking like crazy.
245
00:09:59,200 --> 00:10:00,800
It looks amazing. Keep it going.
246
00:10:00,800 --> 00:10:02,600
It's hard to watch, isn't it?
247
00:10:02,600 --> 00:10:04,360
One of them's cracked already.
248
00:10:04,360 --> 00:10:07,440
Just kee...
Ooh, yeah. It's very fragile.
249
00:10:07,440 --> 00:10:09,520
The final step is
the most delicate -
250
00:10:09,520 --> 00:10:11,760
adding the tempered
white chocolate layer.
251
00:10:11,760 --> 00:10:13,920
The secret to
the white chocolate garnish
252
00:10:13,920 --> 00:10:16,040
is to lay it on the top
and peel it off. Yeah, exactly.
253
00:10:16,040 --> 00:10:18,000
The second it's in your hand,
it starts melting.
254
00:10:18,000 --> 00:10:19,360
It's very fragile.
255
00:10:19,360 --> 00:10:22,400
The longer it's in your hand,
it's going to melt. Yeah. Oh.
256
00:10:22,400 --> 00:10:24,120
Sorry, that was my fault.
257
00:10:26,200 --> 00:10:27,800
30 seconds to go.
258
00:10:27,800 --> 00:10:30,040
Go on, Flo.
Well done.
259
00:10:30,040 --> 00:10:31,080
We've got this.
260
00:10:32,120 --> 00:10:35,080
Five, four, three...
261
00:10:35,080 --> 00:10:37,640
two, one... And stop, guys.
Well done.
262
00:10:37,640 --> 00:10:39,400
Good work, Flo. Good job.
263
00:10:41,720 --> 00:10:43,800
I never did that before.
264
00:10:43,800 --> 00:10:46,600
In my mind, I was like,
it has to be kind of perfect
265
00:10:46,600 --> 00:10:50,440
because we are presenting our food
to two Michelin-stars chefs,
266
00:10:50,440 --> 00:10:52,800
so it just has to be perfect.
267
00:10:54,360 --> 00:10:57,280
I think as much as the presentation
is super-important right now,
268
00:10:57,280 --> 00:10:58,560
it's all in the taste.
269
00:10:58,560 --> 00:11:01,040
I mean, ours look
a little bit messier, I think,
270
00:11:01,040 --> 00:11:03,960
but if the taste is there,
then I think we'll edge it.
271
00:11:03,960 --> 00:11:07,440
Time to see if these desserts meet
Cal's Michelin-starred standards.
272
00:11:07,440 --> 00:11:10,600
So, Blue team -
they didn't taste it first. Yeah.
273
00:11:10,600 --> 00:11:12,360
How important is that?
Yeah. Seriously.
274
00:11:12,360 --> 00:11:14,600
Colour-wise, what do you think?
Yeah, colour's OK but
275
00:11:14,600 --> 00:11:17,080
I think it would have been better
if they'd boiled it first,
276
00:11:17,080 --> 00:11:19,920
then added the pine in. It tastes
nice. But it does taste good.
277
00:11:19,920 --> 00:11:21,440
They look beautiful. They do.
278
00:11:21,440 --> 00:11:24,000
Piping? Piping's very good.
Very good. They've done well.
279
00:11:24,000 --> 00:11:25,720
The Red team, flavour-wise?
280
00:11:25,720 --> 00:11:27,320
Yeah. Good consistency.
281
00:11:28,720 --> 00:11:31,160
Ooh, that's delicious.
Mm, very good.
282
00:11:31,160 --> 00:11:33,960
They've got one beautiful one.
So they lost the final presentation
283
00:11:33,960 --> 00:11:36,600
because they...
Handled it too long, yeah. Yeah.
284
00:11:36,600 --> 00:11:38,920
It's a shame because the glaze
is delicious. Yeah, it is.
285
00:11:38,920 --> 00:11:41,280
HE SIGHS
286
00:11:38,920 --> 00:11:41,280
Tough. It's a close call.
287
00:11:44,000 --> 00:11:45,600
OK, well done.
288
00:11:45,600 --> 00:11:47,080
That was a tall order.
289
00:11:47,080 --> 00:11:50,080
The winning team is down
to the tiniest of margins.
290
00:11:54,400 --> 00:11:55,920
Congratulations...
291
00:11:55,920 --> 00:11:58,200
..Blue team, well done.
292
00:11:58,200 --> 00:12:00,600
MURMURS OF RELIEF
293
00:11:58,200 --> 00:12:00,600
Well done!
294
00:12:00,600 --> 00:12:04,000
The finesse was beautifully done
to Cal's standard,
295
00:12:04,000 --> 00:12:06,400
Michelin-star standard.
In fact, Cal said
296
00:12:06,400 --> 00:12:08,600
they could go into his restaurant
tonight.
297
00:12:08,600 --> 00:12:10,520
Well done, guys. Well done.
298
00:12:10,520 --> 00:12:12,160
Red team, what a shame.
299
00:12:12,160 --> 00:12:15,040
When you put that white chocolate in
your hands, it instantly melts it.
300
00:12:15,040 --> 00:12:17,640
Visually, it didn't have the impact.
301
00:12:17,640 --> 00:12:20,200
Blue team,
tomorrow we've got a big challenge
302
00:12:20,200 --> 00:12:21,800
and you guys have got an advantage.
303
00:12:21,800 --> 00:12:25,240
Right, who'd like a bite?
Let's go, dig in!
304
00:12:27,000 --> 00:12:29,040
I'm chuffed with
everyone's performance.
305
00:12:29,040 --> 00:12:31,920
Obviously, Amy, with the syrup.
Credit to Flo for the finesse of it.
306
00:12:31,920 --> 00:12:33,080
I'm just chuffed right now
307
00:12:33,080 --> 00:12:36,040
and I hope that we can carry
this momentum over to tomorrow.
308
00:12:36,040 --> 00:12:38,760
Cheers. Cheers. Cheers.
Here's to tomorrow.
309
00:12:38,760 --> 00:12:42,360
It was Rachel who was peeling off
the white chocolate layers
310
00:12:42,360 --> 00:12:44,280
and I think that's what we lost on.
311
00:12:44,280 --> 00:12:47,600
But...nothing
we can do about it now.
312
00:12:47,600 --> 00:12:49,920
We need a medic
to cut Craig out of his uniform!
313
00:12:49,920 --> 00:12:51,360
THEY LAUGH
314
00:12:51,360 --> 00:12:53,600
Blue team got a bit lucky there.
Not tasting that glaze
315
00:12:53,600 --> 00:12:55,440
could have come back
to bite them on the arse
316
00:12:55,440 --> 00:12:57,240
but it did look
good and it tasted good.
317
00:12:57,240 --> 00:13:00,960
Sadly, the Red team, they lost it
through the finesse. Tiny margins.
318
00:13:00,960 --> 00:13:03,800
Tomorrow is a big challenge
but no room for error.
319
00:13:15,520 --> 00:13:19,560
Have you been to Newcastle before?
Of course not! Miles away.
320
00:13:19,560 --> 00:13:21,200
I reckon the real challenge is
321
00:13:21,200 --> 00:13:23,360
to not get shit on by the seagulls.
Yeah.
322
00:13:24,400 --> 00:13:26,320
I've asked the guys
to meet me here
323
00:13:26,320 --> 00:13:28,680
at the stunning
Hawker Market in Gateshead.
324
00:13:28,680 --> 00:13:31,360
Now, yesterday was all about
using humble ingredients
325
00:13:31,360 --> 00:13:33,560
to create a high-end product.
326
00:13:33,560 --> 00:13:37,160
Today, I really want to see how they
can take a store cupboard staple
327
00:13:37,160 --> 00:13:39,760
and transform it
into something special.
328
00:13:39,760 --> 00:13:42,520
And trust me, that is not easy.
329
00:13:45,240 --> 00:13:48,920
Oh. Here we go! Uh-oh. Here he
comes, here he comes! Here we go.
330
00:13:48,920 --> 00:13:51,840
Good...morning!
ALL: Morning!
331
00:13:51,840 --> 00:13:53,160
Are we good?
ALL: Yes.
332
00:13:53,160 --> 00:13:54,760
Right, for your next big challenge,
333
00:13:54,760 --> 00:13:56,720
I want all of you to take on
334
00:13:56,720 --> 00:13:59,800
an absolute staple
from the dinner table.
335
00:13:59,800 --> 00:14:04,240
You'll be creating your
very own brand-new bottled sauce.
336
00:14:04,240 --> 00:14:06,280
THEY GASP AND LAUGH
337
00:14:07,840 --> 00:14:09,080
Yes.
338
00:14:09,080 --> 00:14:12,240
Listen carefully. Think creatively.
339
00:14:12,240 --> 00:14:15,600
How is your sauce going to stand out
on those supermarket shelves?
340
00:14:15,600 --> 00:14:17,000
Think about the occasion.
341
00:14:17,000 --> 00:14:20,080
When will your customers
enjoy it, and what food
342
00:14:20,080 --> 00:14:21,600
will it pair with?
343
00:14:21,600 --> 00:14:25,560
Tomorrow, you'll have your very own
stand here at this amazing market.
344
00:14:25,560 --> 00:14:28,600
Whoever sells the most bottles,
wins.
345
00:14:28,600 --> 00:14:32,720
OK? Yep. Now, you're going to be
in the same teams as yesterday.
346
00:14:32,720 --> 00:14:37,480
So Rachel, Hebe, Sam and Kier,
you are the Reds, which means
347
00:14:37,480 --> 00:14:41,440
Flo, Craig, Amy and Andy,
you are the Blues.
348
00:14:41,440 --> 00:14:44,480
Now, before we get started, I want
to introduce you to an amazing
349
00:14:44,480 --> 00:14:49,480
couple who have turned the bottled
sauce industry on its head.
350
00:14:49,480 --> 00:14:51,080
Sauce Shop...
351
00:14:51,080 --> 00:14:55,240
Welcome, Pam and James
from the amazing Sauce Shop.
352
00:14:55,240 --> 00:14:57,200
Good morning.
353
00:14:55,240 --> 00:14:57,200
APPLAUSE
354
00:14:57,200 --> 00:15:01,200
Nottingham-based duo Pam and James
started Sauce Shop in 2014
355
00:15:01,200 --> 00:15:02,880
from their kitchen.
356
00:15:02,880 --> 00:15:06,840
Nine years and multiple awards
later, they now supply over 1,000
357
00:15:06,840 --> 00:15:08,800
shops and supermarkets.
358
00:15:08,800 --> 00:15:11,520
Good to see you. Good to see you.
Take me back to the beginning.
359
00:15:11,520 --> 00:15:14,400
The inspiration came from where?
We used to work in food product
360
00:15:14,400 --> 00:15:15,760
development, and we thought
361
00:15:15,760 --> 00:15:17,560
that the sauces in the
supermarkets
362
00:15:17,560 --> 00:15:19,320
just weren't doing our
food justice.
363
00:15:19,320 --> 00:15:21,440
We just thought - we can do
better than this.
364
00:15:21,440 --> 00:15:25,720
What's the secret behind creating an
exciting new sauce that absolutely
365
00:15:25,720 --> 00:15:27,360
blows those customers away?
366
00:15:27,360 --> 00:15:29,800
It's got to be unique and it's got
to go with something.
367
00:15:29,800 --> 00:15:33,000
A lot of our recipes are kind
of reinventions of classics,
368
00:15:33,000 --> 00:15:35,880
but we've obviously got some pretty
unique flavours as well.
369
00:15:35,880 --> 00:15:37,240
Here's the good news.
370
00:15:37,240 --> 00:15:39,680
Both Pam and James have agreed
that the winning sauce
371
00:15:39,680 --> 00:15:42,960
will be featured as a limited
edition on their website.
372
00:15:42,960 --> 00:15:45,480
Yes. How cool is that? That's
amazing.
373
00:15:45,480 --> 00:15:50,160
So, take inspiration from Pam
and James because their business
374
00:15:50,160 --> 00:15:54,920
was in the exact same position
as yours, under a decade ago.
375
00:15:54,920 --> 00:15:58,520
Blue team, as you won that
mille-feuille challenge yesterday,
376
00:15:58,520 --> 00:16:01,440
you'll get to spend some
very special time with Pam and James
377
00:16:01,440 --> 00:16:03,200
to give you some amazing tips.
378
00:16:03,200 --> 00:16:05,280
Excited?
ALL: Yes!
379
00:16:05,280 --> 00:16:07,280
OK. Off you go, guys. Good luck.
380
00:16:09,680 --> 00:16:13,800
Right. Who has experiences with
sauces?
381
00:16:13,800 --> 00:16:15,760
OK.
382
00:16:15,760 --> 00:16:18,440
As a prolific sauce entrepreneur...
383
00:16:18,440 --> 00:16:20,760
Are you feeling good? Feeling
the pressure?
384
00:16:20,760 --> 00:16:23,120
I'm excited and terrified,
all in equal measure.
385
00:16:23,120 --> 00:16:25,320
And, hopefully, I won't have a
meltdown. Yeah.
386
00:16:25,320 --> 00:16:29,320
I'm setting this challenge
because half of us use a condiment
387
00:16:29,320 --> 00:16:32,400
with every meal, which means the UK
industry is worth around
388
00:16:32,400 --> 00:16:34,040
£2.5 billion.
389
00:16:34,040 --> 00:16:38,440
And honestly, it's a huge market.
Crack it, you're onto a winner.
390
00:16:38,440 --> 00:16:40,840
I'm thinking, like, with your
business,
391
00:16:40,840 --> 00:16:43,760
that hot sauce is the most
popular sauce.
392
00:16:43,760 --> 00:16:46,240
I would go for the hot sauce
if we took a vote on it.
393
00:16:46,240 --> 00:16:49,240
I literally do carry hot sauce
in my bag everywhere I go.
394
00:16:49,240 --> 00:16:51,880
And for the pairing, if we've got
hot sauce, we should do tacos.
395
00:16:51,880 --> 00:16:54,240
I think it just will marry-up well.
396
00:16:54,240 --> 00:16:58,120
I am feeling immense
pressure because it's my thing,
397
00:16:58,120 --> 00:17:01,600
but everyone's looking at me like,
"Kier, save us from the grilling."
398
00:17:01,600 --> 00:17:03,600
Keep calm. Carry on.
399
00:17:05,560 --> 00:17:08,200
We know that they're going
to be relying on Kier.
400
00:17:08,200 --> 00:17:10,240
They're going to take his
lead. Exactly.
401
00:17:10,240 --> 00:17:12,960
If they got for hot sauce,
he's going to get judged on - that
402
00:17:12,960 --> 00:17:16,040
better be the bloody best hot sauce
that they've all ever tried.
403
00:17:16,040 --> 00:17:18,160
If he doesn't live up to that,
that's on him.
404
00:17:18,160 --> 00:17:20,600
I would more go round, like, a
ketchup.
405
00:17:20,600 --> 00:17:22,880
It would have to be so original,
though, wouldn't it?
406
00:17:22,880 --> 00:17:25,440
Could you not do a play on,
like, a tartare sauce or...
407
00:17:25,440 --> 00:17:28,560
..a mushy peas?
Mushy pea ketchup? Yeah.
408
00:17:28,560 --> 00:17:32,080
With ketchup, you can pair it with
fish, chips and gravy, fish, chips
and curry sauce,
409
00:17:32,080 --> 00:17:36,000
fish, chips and mushy peas.
Fish and chips, then? What?!
410
00:17:36,000 --> 00:17:38,080
Yeah. Fish and chips?!
411
00:17:38,080 --> 00:17:40,120
No, it's terrible. For me, it's
terrible.
412
00:17:40,120 --> 00:17:41,600
I don't really eat fish and chips.
413
00:17:41,600 --> 00:17:44,440
I think I never had a good fish
and chips in my life,
414
00:17:44,440 --> 00:17:48,080
and it's cultural, so doing a
ketchup will be really hard for me.
415
00:17:50,320 --> 00:17:51,920
Decisions made,
416
00:17:51,920 --> 00:17:55,160
the teams now have two hours to
develop their sauce recipes.
417
00:17:55,160 --> 00:17:59,240
I have to strip a little bit.
Ladies, watch out.
418
00:17:59,240 --> 00:18:01,120
That is fenugreek.
419
00:18:02,160 --> 00:18:04,880
Yeah. And that goes really nicely
with peas. Peas?
420
00:18:04,880 --> 00:18:06,360
Britain's favourite dish is curry.
421
00:18:06,360 --> 00:18:08,560
The second favourite dish
is fish and chips.
422
00:18:08,560 --> 00:18:10,520
So I know we had the mushy pea idea.
423
00:18:10,520 --> 00:18:12,520
What about doing something like...
424
00:18:12,520 --> 00:18:15,080
..like a tikka masala mushy pea
ketchup?
425
00:18:15,080 --> 00:18:17,680
A curried ketchup? Yeah?
Let's start.
426
00:18:19,080 --> 00:18:21,520
Base-wise, I think we've got
to think about stuff that goes
427
00:18:21,520 --> 00:18:24,040
with Mexican food as well.
So pineapple definitely could work.
428
00:18:24,040 --> 00:18:25,960
Molasses could work,
but it's quite dark.
429
00:18:25,960 --> 00:18:28,080
Or you could have cider,
so you could have a cider
430
00:18:28,080 --> 00:18:29,640
and pineapple hot sauce.
431
00:18:29,640 --> 00:18:33,560
I don't make sauce, but one
thing, when I was travelling
432
00:18:33,560 --> 00:18:35,440
in Mexico, was chocolate.
433
00:18:35,440 --> 00:18:37,720
I just don't think I can make
that taste nice.
434
00:18:37,720 --> 00:18:39,760
We use it with the molasses and the
cider.
435
00:18:39,760 --> 00:18:42,480
I think pineapple and molasses is
interesting enough. Yeah.
436
00:18:42,480 --> 00:18:45,960
Yeah. Pineapple, cider, molasses.
Let's rock it. And I'm happy doing
whatever.
437
00:18:45,960 --> 00:18:49,080
I know myself pretty well, and I
know that I'm not the loudest one.
438
00:18:49,080 --> 00:18:52,800
And I think that can be a little bit
hard to get your voice heard.
439
00:18:52,800 --> 00:18:56,480
Start with this pineapple.
But it's about trying to make sure
440
00:18:56,480 --> 00:18:58,280
we play to everyone's strengths.
441
00:18:58,280 --> 00:19:00,880
Ah! I haven't really used molasses
before.
442
00:19:00,880 --> 00:19:04,480
It's, like, I do this every day,
but under this kind of pressure,
443
00:19:04,480 --> 00:19:07,600
I'm like, "Ah! Am I remembering
everything?"
444
00:19:07,600 --> 00:19:09,280
As the teams cook-up their sauces...
445
00:19:09,280 --> 00:19:11,880
So we've started off with onions
and garlic, basil,
446
00:19:11,880 --> 00:19:15,720
pea, gherkins and then fenugreek.
447
00:19:15,720 --> 00:19:18,720
..yesterday's challenge winners...
Hello.
448
00:19:18,720 --> 00:19:21,640
..are getting some top tips
from Pam and James.
449
00:19:21,640 --> 00:19:25,320
We know that you've got to hit
a certain pH, slightly acidic,
450
00:19:25,320 --> 00:19:29,560
but don't go too far, because
you'll create something really sour.
451
00:19:29,560 --> 00:19:31,360
OK. It's all about consistency.
452
00:19:31,360 --> 00:19:34,960
So you want your sauce
to be coherent, smooth, homogeneous,
453
00:19:34,960 --> 00:19:38,120
and you achieve that by cooking
it properly and blending it for long
454
00:19:38,120 --> 00:19:40,400
enough, as well, so it's all nicely
held together.
455
00:19:40,400 --> 00:19:42,600
So the secret is blended?
Yeah.
456
00:19:42,600 --> 00:19:45,680
And in terms of flavour?
It's up to you.
457
00:19:45,680 --> 00:19:48,360
Ah! OK. OK.
458
00:19:48,360 --> 00:19:51,280
We'll have to work on the texture
and the acidity.
459
00:19:51,280 --> 00:19:53,880
And I really like this fenugreek.
460
00:19:53,880 --> 00:19:55,960
We need a little bit more, I think.
461
00:19:58,240 --> 00:20:00,520
On the Red team... It's a good
colour, isn't it?
462
00:20:00,520 --> 00:20:04,640
..the first attempt at their
pineapple hot sauce is ready to
taste.
463
00:20:04,640 --> 00:20:06,720
Got the sweet balance right.
464
00:20:06,720 --> 00:20:08,480
I don't know if I can taste
the pineapple.
465
00:20:08,480 --> 00:20:11,040
I think the after notes
was pineapple.
466
00:20:11,040 --> 00:20:14,240
I don't feel like I feel flavours.
I just feel, like, sweet and heat.
467
00:20:14,240 --> 00:20:17,200
It's not "pineapple-y" enough.
The challenge is, though,
468
00:20:17,200 --> 00:20:20,400
if we increase too much more of it,
it's going to get too thick.
469
00:20:20,400 --> 00:20:21,600
Yeah.
470
00:20:22,720 --> 00:20:26,280
Are you good, guys? Oh, hello. How
are we doing? Hello.
471
00:20:26,280 --> 00:20:28,120
Well. Tell me, where are we going?
472
00:20:28,120 --> 00:20:31,320
We went with pineapple
for the base of the hot sauce,
473
00:20:31,320 --> 00:20:33,640
but didn't want to go too standard.
474
00:20:33,640 --> 00:20:36,160
So we went with molasses to sweeten
it, and it adds a little bit
475
00:20:36,160 --> 00:20:37,520
of bitterness as well.
476
00:20:37,520 --> 00:20:40,720
But, you know, it's counterintuitive
because it's the base of a barbecue.
477
00:20:40,720 --> 00:20:44,200
Can be, but it's... I think it's a
bit original.
478
00:20:44,200 --> 00:20:45,720
So, what's in here? Yeah.
479
00:20:45,720 --> 00:20:48,240
So we've got a bit of onion
and garlic, just for the touch
480
00:20:48,240 --> 00:20:51,240
of savoury-ness.
I like the heat level of that.
481
00:20:51,240 --> 00:20:54,840
Yeah? It's got a good heat
coming through. Maybe a bit too much
482
00:20:54,840 --> 00:20:58,680
sort of fighting on the
flavour-wise. The flavour doesn't
come through enough - the pineapple.
483
00:20:58,680 --> 00:21:02,120
No. I lost that pineapple there.
I want to taste that fruitiness.
484
00:21:02,120 --> 00:21:04,560
All right. Think carefully about
naming it as well.
485
00:21:04,560 --> 00:21:06,640
There's quite a lot going on,
isn't there?
486
00:21:06,640 --> 00:21:09,760
How do you communicate that flavour
in a few words?
487
00:21:09,760 --> 00:21:13,040
What I need you to do, is all of
you taste it, because you're a team.
488
00:21:13,040 --> 00:21:17,240
So you need to win as a team.
OK? Good luck.
489
00:21:17,240 --> 00:21:19,880
Your successful hot sauce,
does it have molasses in?
490
00:21:19,880 --> 00:21:21,960
No. We'd use that in a barbecue
sauce.
491
00:21:21,960 --> 00:21:23,520
I've never seen it in a hot sauce.
492
00:21:23,520 --> 00:21:26,480
Yeah, it seems a bit of an obscure
ingredient for a hot sauce.
493
00:21:26,480 --> 00:21:29,320
I don't know if they're doing enough
to stand out. Like, the pineapple
494
00:21:29,320 --> 00:21:31,520
didn't come through. If it's a
pineapple hot sauce,
495
00:21:31,520 --> 00:21:34,160
you really want to just taste
a fresh punch of pineapple.
496
00:21:34,160 --> 00:21:36,480
Do you want to maybe ramp
the pineapple up a bit, then?
497
00:21:36,480 --> 00:21:38,960
To see if we can get
the pineapple to come through.
498
00:21:38,960 --> 00:21:42,360
I wouldn't go too much extra
on the pineapple.
499
00:21:42,360 --> 00:21:44,720
I mean, personally, I think
it's quite well-balanced.
500
00:21:44,720 --> 00:21:48,440
But he did just say there that he
didn't taste the pineapple in it.
Yeah.
501
00:21:48,440 --> 00:21:49,560
At all. Yeah.
502
00:21:49,560 --> 00:21:51,720
And I wouldn't want to lose
the task based on the fact
503
00:21:51,720 --> 00:21:54,480
that the main element of the sauce
isn't tasted.
504
00:21:54,480 --> 00:21:56,520
I just don't want to end
up with something worse.
505
00:21:56,520 --> 00:21:59,040
Kier's pretty headstrong
on what he wants to do.
506
00:21:59,040 --> 00:22:02,880
But from past experience, not
taking the advice, you end
507
00:22:02,880 --> 00:22:06,200
up in the losing team, so, a bit
concerned.
508
00:22:06,200 --> 00:22:08,200
Maybe, let's go up by, like, 10g.
509
00:22:08,200 --> 00:22:10,240
We can try it, absolutely. Yeah?
510
00:22:10,240 --> 00:22:13,160
I'm not going to be...
not going to be a knob about it.
511
00:22:17,880 --> 00:22:19,320
How's that?
512
00:22:19,320 --> 00:22:21,400
Gosh, it's good. Ooh.
513
00:22:21,400 --> 00:22:23,480
That's very good.
514
00:22:23,480 --> 00:22:25,600
That's lovely.
515
00:22:25,600 --> 00:22:27,200
Are you happy with that consistency?
516
00:22:27,200 --> 00:22:29,160
No, it's too thick.
517
00:22:29,160 --> 00:22:31,160
So we need to work on the texture.
518
00:22:33,920 --> 00:22:35,680
Hello. Blue team, we good?
519
00:22:35,680 --> 00:22:38,240
How are we feeling?
Good. Good.
520
00:22:38,240 --> 00:22:39,840
Where are we going?
521
00:22:39,840 --> 00:22:41,520
A mushy pea ketchup.
522
00:22:41,520 --> 00:22:43,840
Do you want a little taste?
Yeah, absolutely.
523
00:22:43,840 --> 00:22:46,200
So, this is a real classic one,
this one, right?
524
00:22:46,200 --> 00:22:49,000
In terms of, like, ketchup.
So it needs to stand out.
525
00:22:49,000 --> 00:22:50,920
Visuals first. What do you think?
526
00:22:50,920 --> 00:22:53,320
It's, erm... For me,
it's not really ketchup-y.
527
00:22:53,320 --> 00:22:55,880
I think it needs a lot
more blitzing. Yeah.
528
00:22:55,880 --> 00:22:58,080
It's kind of like pea puree.
It's more like a pea puree.
529
00:22:58,080 --> 00:22:59,920
Which is nice.
So, I need to work on the texture?
530
00:22:59,920 --> 00:23:01,320
It needs to pour nicely.
531
00:23:01,320 --> 00:23:03,800
I'm getting really strong fenugreek.
Did you put fenugreek? Yeah.
532
00:23:03,800 --> 00:23:06,320
Yeah, you literally get hit with
that. Yeah, fenugreek's a bit weird
533
00:23:06,320 --> 00:23:08,680
in there, cos it's not the kind of
thing you traditionally put
534
00:23:08,680 --> 00:23:10,880
on fish and chips.
It stays with you, as well.
535
00:23:10,880 --> 00:23:12,800
So, it's working on the balance.
536
00:23:12,800 --> 00:23:14,720
OK, got it.
537
00:23:14,720 --> 00:23:16,920
So, Blue team, the consistency
looked a bit...
538
00:23:16,920 --> 00:23:18,560
No, it wasn't ketchup.
539
00:23:18,560 --> 00:23:21,000
There's a shine that ketchup should
have, cos of that sweetness,
540
00:23:21,000 --> 00:23:22,600
cos it's so well-blended. Yeah.
541
00:23:22,600 --> 00:23:24,720
So, how do we make it like
a ketchup, then?
542
00:23:24,720 --> 00:23:26,480
Well, we blend better.
543
00:23:26,480 --> 00:23:29,160
Flavour-wise? Peas have got to come
through, cos at the moment
544
00:23:29,160 --> 00:23:30,920
it does taste just like fenugreek.
545
00:23:30,920 --> 00:23:33,600
Yeah, it's not the kind of thing you
find with peas, is it, fenugreek?
546
00:23:33,600 --> 00:23:35,680
Not really. No.
You put it in curry.
547
00:23:35,680 --> 00:23:38,200
I'm not sure if it's even...
Look. It's not enough.
548
00:23:38,200 --> 00:23:40,040
This is not a ketchup.
549
00:23:40,040 --> 00:23:41,800
So, more water.
550
00:23:41,800 --> 00:23:44,920
I didn't know it was so tricky
to make a sauce.
551
00:23:46,920 --> 00:23:48,600
Shit! Fuck's sake.
552
00:23:48,600 --> 00:23:50,160
You OK, Kier?
553
00:23:50,160 --> 00:23:51,800
How are you getting on? Ugh...
554
00:23:51,800 --> 00:23:54,240
It's all sticking to the bottom.
Fuck's sake.
555
00:23:57,840 --> 00:23:59,440
I know I'm panicking a bit.
556
00:23:59,440 --> 00:24:01,320
My entire future's at stake.
No biggie.
557
00:24:01,320 --> 00:24:03,960
All our futures are at stake,
though, as well, Kier, remember.
558
00:24:03,960 --> 00:24:06,080
Like, we all have to contribute
enough to... Oh, I know.
559
00:24:06,080 --> 00:24:09,160
But maybe slightly less embarrassing
for you.
560
00:24:09,160 --> 00:24:14,320
I'm thinking, am I in the process
of destroying my reputation?
561
00:24:14,320 --> 00:24:16,280
I'm second-guessing everything.
562
00:24:16,280 --> 00:24:18,320
I'm a bit of a mess.
563
00:24:18,320 --> 00:24:20,480
Slightly less spice,
slightly more pineapple.
564
00:24:20,480 --> 00:24:22,080
How's that taste?
565
00:24:22,080 --> 00:24:24,680
I'm finding it hard to find
the pineapple in it,
if you know what I mean?
566
00:24:24,680 --> 00:24:26,200
I don't taste pineapple either.
567
00:24:26,200 --> 00:24:27,440
Oh, fuck me.
568
00:24:27,440 --> 00:24:29,680
Right, let's just chuck a little bit
more pineapple in there,
569
00:24:29,680 --> 00:24:31,040
and see what we can do.
570
00:24:32,960 --> 00:24:35,520
The teams now have 30 minutes
left to perfect
571
00:24:35,520 --> 00:24:37,640
their final sauce recipes.
572
00:24:37,640 --> 00:24:40,520
Take a deep breath, Blue team.
No panic.
573
00:24:40,520 --> 00:24:42,160
As well as producing their sauce...
574
00:24:42,160 --> 00:24:43,640
Ooh-la-la.
575
00:24:43,640 --> 00:24:45,280
Going to do a beer batter.
576
00:24:45,280 --> 00:24:47,680
..the teams also have to come up
with sample dishes
577
00:24:47,680 --> 00:24:49,400
to help showcase it tomorrow.
578
00:24:49,400 --> 00:24:51,520
A fish, chips and sauce -
is that it?
579
00:24:51,520 --> 00:24:52,720
Yeah.
580
00:24:54,520 --> 00:24:57,440
We've got tortilla chips for the
veggies, chicken tacos...
581
00:24:57,440 --> 00:24:59,960
I mean, we could make taco without
the chicken on the top,
582
00:24:59,960 --> 00:25:02,160
then it's a veggie taco.
583
00:25:02,160 --> 00:25:04,520
But then it would just be a taco
with just salad in it.
584
00:25:04,520 --> 00:25:05,840
Yeah.
585
00:25:05,840 --> 00:25:08,280
Me and Hebe conflict on a lot of
stuff. Like, I think the ideas
586
00:25:08,280 --> 00:25:10,840
she comes up with are shit,
and then she thinks ideas I come up
587
00:25:10,840 --> 00:25:13,040
with are shit, and we just
conflict all the time.
588
00:25:13,040 --> 00:25:16,120
Tomorrow, I'm worried how much the
kitchen team might have to do
589
00:25:16,120 --> 00:25:18,800
if they're doing a lot.
590
00:25:18,800 --> 00:25:21,280
But what we are meant to do,
make the tacos shit?
591
00:25:21,280 --> 00:25:23,200
Well, not make the tacos shit...
592
00:25:25,000 --> 00:25:26,680
Has anybody thought of any names?
593
00:25:28,480 --> 00:25:32,360
I think we should play on the fact
that it's ketchup and peas.
594
00:25:34,440 --> 00:25:36,240
Pea-ky Blinder?
595
00:25:36,240 --> 00:25:38,000
Pea, ha-pea...
596
00:25:38,000 --> 00:25:40,000
Ha'pea Ketchup?
597
00:25:40,000 --> 00:25:43,160
Like, as in "ha-pea", as in with
a pea? Yeah. Ha-PEA.
598
00:25:43,160 --> 00:25:45,640
Like, H-A-P...
Oh, I see what you mean.
599
00:25:45,640 --> 00:25:47,680
What did you think I meant?
Oh! You're ha'pea!
600
00:25:47,680 --> 00:25:49,640
Just you were calling it
a happy sauce.
601
00:25:49,640 --> 00:25:51,320
So, I like Ha'pea Sauce.
602
00:25:51,320 --> 00:25:53,880
We've got ten minutes to get
this done, all right?
603
00:25:59,520 --> 00:26:02,240
Allez, allez, allez. Sorry.
604
00:26:02,240 --> 00:26:05,080
You say "allez" a lot when the
time's going... I know, I know.
605
00:26:05,080 --> 00:26:07,360
It's just, let's go. We can do it.
606
00:26:09,560 --> 00:26:11,240
Ooh. No.
607
00:26:11,240 --> 00:26:13,080
I'm happy about the taste.
608
00:26:13,080 --> 00:26:14,760
I'm not happy about the texture.
609
00:26:14,760 --> 00:26:16,640
I think we are a little bit
too thick.
610
00:26:16,640 --> 00:26:18,400
I like thick sauces.
611
00:26:18,400 --> 00:26:21,320
I think that will be a little bit
tricky for tomorrow.
612
00:26:21,320 --> 00:26:23,240
Ah...! Oh, yeah. It's hot.
613
00:26:23,240 --> 00:26:24,720
Yeah, it's very hot.
614
00:26:33,560 --> 00:26:35,800
I can taste the pineapple
a bit more.
615
00:26:35,800 --> 00:26:37,880
Can you taste the pineapple more?
616
00:26:37,880 --> 00:26:40,600
Wee bit. A wee bit?
617
00:26:40,600 --> 00:26:42,520
I think I'm tasting pineapple, yeah.
618
00:26:42,520 --> 00:26:44,840
So, this is the final recipe, right?
Yeah.
619
00:26:44,840 --> 00:26:46,880
We're all going with it.
We have to get behind it.
620
00:26:46,880 --> 00:26:48,520
Yeah, yeah. Let's do it.
621
00:26:48,520 --> 00:26:50,240
What are we going to go with?
622
00:26:50,240 --> 00:26:53,400
Pineapple Molasses Hot Sauce.
Flaming Pineapple Molasses.
623
00:26:53,400 --> 00:26:54,920
What are you thinking, Hebe?
624
00:26:54,920 --> 00:26:58,840
I quite like the
Flaming Pineapple Molasses.
625
00:26:58,840 --> 00:27:00,760
That's what it'll be.
626
00:27:00,760 --> 00:27:02,800
It was emotional, guys!
627
00:27:03,920 --> 00:27:05,600
It tastes fine.
628
00:27:05,600 --> 00:27:09,120
But it's been really tough
juggling all of the opinions.
629
00:27:09,120 --> 00:27:12,400
I think I'm just a bit overwhelmed
with the whole thing.
630
00:27:12,400 --> 00:27:14,400
It's just a lot of self-doubt.
631
00:27:25,440 --> 00:27:27,400
9am.
632
00:27:27,400 --> 00:27:30,400
Hawker Market.
633
00:27:30,400 --> 00:27:33,680
Nestled under the iconic Tyne
Bridge, it's one of the top
634
00:27:33,680 --> 00:27:36,720
independent food markets in the
north of England.
635
00:27:36,720 --> 00:27:39,840
A great place to showcase new food
brands to members of the public
636
00:27:39,840 --> 00:27:42,080
and local retailers.
637
00:27:43,080 --> 00:27:44,840
Game faces on today.
638
00:27:44,840 --> 00:27:46,360
Let's do it.
639
00:27:46,360 --> 00:27:48,560
Peas. Mushy peas. Easy sell.
640
00:27:48,560 --> 00:27:50,920
So ready to sell the pea.
641
00:27:50,920 --> 00:27:53,840
Flaming Pineapple Molasses.
642
00:27:53,840 --> 00:27:56,440
It sounds really sexy. Ooh!
643
00:27:56,440 --> 00:28:00,400
Overnight, the teams' sauces
have been mass-produced...
644
00:28:00,400 --> 00:28:03,480
We're really going to kill it today,
guys. Show me the sauce.
645
00:28:03,480 --> 00:28:06,200
..and I've set them up with their
own stalls at the market,
646
00:28:06,200 --> 00:28:07,720
to sell them from.
647
00:28:07,720 --> 00:28:09,960
Ooh, this is a bit cute.
Oh, that looks nice.
648
00:28:09,960 --> 00:28:12,640
Plenty of peas, guys.
Plenty of peas.
649
00:28:12,640 --> 00:28:14,040
Oh.
650
00:28:14,040 --> 00:28:15,960
Oh, they're in there.
651
00:28:15,960 --> 00:28:17,760
Wow.
652
00:28:17,760 --> 00:28:19,600
Flaming Pineapple Molasses.
653
00:28:19,600 --> 00:28:22,800
I'm really happy with how it's
come out. I'd buy that.
654
00:28:22,800 --> 00:28:24,720
Oh-la-la. Hey!
655
00:28:24,720 --> 00:28:27,160
Ha'pea Ketchup.
656
00:28:27,160 --> 00:28:30,320
Ah! I love it. Like it.
657
00:28:30,320 --> 00:28:32,120
Shall we try it?
658
00:28:32,120 --> 00:28:33,480
Taste.
659
00:28:36,200 --> 00:28:38,600
Oh, that tastes amazing.
Yeah, it tastes really good.
660
00:28:38,600 --> 00:28:40,400
Tastes really good. It's hot.
661
00:28:40,400 --> 00:28:42,600
It tastes really good,
it looks really good.
662
00:28:42,600 --> 00:28:44,160
I think it works.
663
00:28:44,160 --> 00:28:45,440
I'm feeling better.
664
00:28:45,440 --> 00:28:48,080
Obviously, yesterday was a bit of
an emotional roller-coaster.
665
00:28:48,080 --> 00:28:50,200
Today's a new day.
666
00:28:50,200 --> 00:28:52,840
It's all about the selling now
and...
667
00:28:52,840 --> 00:28:54,240
..ta-da!
668
00:28:54,240 --> 00:28:55,840
So it should be good.
669
00:28:57,400 --> 00:29:01,000
Sort yourself out, why don't you?
I'm having some happy sauce.
670
00:29:01,000 --> 00:29:02,920
You want more? That is so nice.
671
00:29:02,920 --> 00:29:05,080
It's got that curry kick
to it a bit, though.
672
00:29:05,080 --> 00:29:07,200
It's different. It's curry.
673
00:29:10,920 --> 00:29:12,960
You'll need probably one
of those two.
674
00:29:12,960 --> 00:29:15,400
Before their stalls open
in 30 minutes...
675
00:29:15,400 --> 00:29:17,120
Yeah, baby, work it.
676
00:29:17,120 --> 00:29:18,960
Work it, baby, yeah.
Oh, you're an animal.
677
00:29:18,960 --> 00:29:21,280
..the teams have a chance to snap
some promotional material
678
00:29:21,280 --> 00:29:22,720
for their sauces.
679
00:29:22,720 --> 00:29:25,480
Can we do, like, half the chips
in... Exactly.
680
00:29:25,480 --> 00:29:27,160
Half the fish and chips in the shot.
681
00:29:27,160 --> 00:29:29,080
That's a nice one.
That is a nice one.
682
00:29:29,080 --> 00:29:30,680
So, that's a barbecue underneath it?
683
00:29:30,680 --> 00:29:32,240
Yeah. Is there nothing else?
684
00:29:32,240 --> 00:29:34,680
What about out at that
Portakabin?
685
00:29:34,680 --> 00:29:37,120
It's, like, got multiple colours,
just outside a wee bit.
686
00:29:37,120 --> 00:29:39,840
We'll be back in a second, guys.
OK.
687
00:29:39,840 --> 00:29:42,520
I just think the colours are
irrelevant behind it. Yeah.
688
00:29:42,520 --> 00:29:44,680
I think the barbecue one looks
really... it just blends.
689
00:29:44,680 --> 00:29:46,640
It's just dark.
I don't really like it.
690
00:29:46,640 --> 00:29:48,320
She's a tough mistress, isn't she?
691
00:29:48,320 --> 00:29:50,800
It'd be nice once to just be like,
"Oh, that's actually quite good."
692
00:29:50,800 --> 00:29:52,720
Yeah, she doesn't like anything!
693
00:29:52,720 --> 00:29:55,160
If it were me, I would've found
something with red and yellow
694
00:29:55,160 --> 00:29:56,920
in the background.
Red and orange.
695
00:29:56,920 --> 00:29:58,960
I just think it looks a bit lost.
696
00:29:58,960 --> 00:30:00,800
Yeah, can you take the pineapple
out?
697
00:30:00,800 --> 00:30:02,760
And I'll just take one
that's wider.
698
00:30:04,280 --> 00:30:07,480
Yeah, I mean, that's it. We have to
go and have a look. See if...
699
00:30:07,480 --> 00:30:11,480
See if that meets Rachel's approval!
700
00:30:11,480 --> 00:30:13,960
So, this is what we have now.
No, I know. I'm just saying...
701
00:30:13,960 --> 00:30:17,080
And we haven't got more time.
Do you not think you were
a bit far away, though?
702
00:30:17,080 --> 00:30:20,000
I mean, there's a lot of things
we could, would and should've done.
703
00:30:20,000 --> 00:30:22,640
But there's no point in us worrying
about what we could have done.
704
00:30:22,640 --> 00:30:24,760
This is what we have. It's going
to be worst if we don't...
705
00:30:24,760 --> 00:30:27,080
One of these, I think,
will look really cool.
706
00:30:27,080 --> 00:30:31,120
It's just typical Rachel. Not happy
with a lot of things, as per.
707
00:30:31,120 --> 00:30:34,320
But, like Kier said,
she's a hard mistress to please!
708
00:30:39,000 --> 00:30:41,040
One bottle, £3.50.
709
00:30:42,760 --> 00:30:44,960
We don't need to have them
all out, though, do we?
710
00:30:44,960 --> 00:30:47,920
Just put them all out, Hebe,
because that's our product.
Like, that looks good.
711
00:30:47,920 --> 00:30:50,000
What is the argument for not
having them out?
712
00:30:50,000 --> 00:30:52,760
If you knock one over, like,
20 will just fall off the side.
713
00:30:52,760 --> 00:30:55,480
I think, me and Rachel,
we have to work together.
714
00:30:55,480 --> 00:30:59,600
Not let's talk for 20 minutes about
how many exact bottles of sauce.
715
00:30:59,600 --> 00:31:01,440
Not really an important detail.
716
00:31:01,440 --> 00:31:03,760
We're in a team together.
We have to make this work.
717
00:31:03,760 --> 00:31:05,720
I think we're focusing on
a really minor detail
718
00:31:05,720 --> 00:31:07,280
a little bit too much.
719
00:31:07,280 --> 00:31:09,440
Do any of you have bricks
and mortar shops, though?
720
00:31:09,440 --> 00:31:11,680
Like, do you know how visual
merchandising works?
721
00:31:11,680 --> 00:31:14,600
There's just so many times you can
say something without it being
heard.
722
00:31:14,600 --> 00:31:17,160
But if the team don't want to hear
it, then that's their problem.
723
00:31:17,160 --> 00:31:18,800
I'll fight my corner.
724
00:31:18,800 --> 00:31:20,680
All right, let's not have a tantrum.
725
00:31:20,680 --> 00:31:23,320
It's not a tantrum, Kier.
It's a sales task.
726
00:31:23,320 --> 00:31:24,920
Yeah, I know.
727
00:31:24,920 --> 00:31:26,160
Just don't patronise me.
728
00:31:26,160 --> 00:31:27,840
You putting them all out?
729
00:31:27,840 --> 00:31:29,160
I just do as I'm told.
730
00:31:29,160 --> 00:31:31,160
There you go. Sauce just got real.
731
00:31:32,440 --> 00:31:35,720
With the market nearly ready
to open its gates,
732
00:31:35,720 --> 00:31:38,480
the teams need to decide on their
roles for today.
733
00:31:38,480 --> 00:31:39,720
Oh!
734
00:31:39,720 --> 00:31:42,000
I think it's a given
that I'm going to be out.
735
00:31:42,000 --> 00:31:45,200
I'm more confident selling.
So, I'll be in the kitchen with you,
736
00:31:45,200 --> 00:31:48,800
I'll be here with you, and then
you two will be out on the pitch.
737
00:31:48,800 --> 00:31:51,800
Yes, I'm going to start
in the front.
738
00:31:51,800 --> 00:31:53,320
Amy's starting in the kitchen.
739
00:31:53,320 --> 00:31:54,680
I'm out the front.
740
00:31:54,680 --> 00:31:56,880
No, no. I will be on the front, too.
741
00:31:56,880 --> 00:31:58,440
We have, we have turns.
742
00:31:58,440 --> 00:32:00,240
We just have turns. Make sense?
743
00:32:00,240 --> 00:32:01,640
If I'm being honest,
744
00:32:01,640 --> 00:32:03,280
I don't see myself
in that kitchen.
745
00:32:03,280 --> 00:32:06,040
I understand we want turns, but in
the kitchen, I'm just going
746
00:32:06,040 --> 00:32:08,200
to be useless there.
I'm better with people.
747
00:32:08,200 --> 00:32:09,520
There is absolutely no way
748
00:32:09,520 --> 00:32:12,640
they're going to stick me
in the kitchen and cooking again.
749
00:32:12,640 --> 00:32:13,880
No way.
750
00:32:13,880 --> 00:32:16,720
I work too hard to make this sauce,
so I'm going to sell it.
751
00:32:21,800 --> 00:32:23,080
Here we go!
752
00:32:23,080 --> 00:32:25,600
Midday and the market is open.
753
00:32:25,600 --> 00:32:28,480
Does anyone like hot sauce?
Roll up, roll up.
754
00:32:28,480 --> 00:32:31,080
So this is our little spin
on a mushy pea sauce.
755
00:32:31,080 --> 00:32:34,520
The teams have 90 minutes to sell
as many sauce bottles as they can.
756
00:32:34,520 --> 00:32:37,400
Here we are.
Get a little dish of this.
757
00:32:37,400 --> 00:32:39,360
Only £3.50 for a bottle.
758
00:32:39,360 --> 00:32:41,440
Or three bottles for £10.
759
00:32:41,440 --> 00:32:42,880
So, how many would you like?
760
00:32:42,880 --> 00:32:44,760
Three, please. Three bottles.
761
00:32:44,760 --> 00:32:47,080
Three bottles! First order
of the day!
762
00:32:47,080 --> 00:32:49,280
Have you guys tried some? Do you
want to come forward?
763
00:32:49,280 --> 00:32:50,600
Limited edition.
764
00:32:50,600 --> 00:32:52,320
Guys, it's going to be a manic
situation.
765
00:32:52,320 --> 00:32:54,800
Let's not panic, do you know what I
mean? We are not panicking.
766
00:32:54,800 --> 00:32:56,720
I'm happy to go out also
at some point.
767
00:32:56,720 --> 00:32:58,600
Yeah, no worries, we'll come back.
768
00:32:58,600 --> 00:33:00,000
Here we go. Let's go. Let's go.
769
00:33:00,000 --> 00:33:02,280
Let's do it.
Grab a fish and chip. Thank you.
770
00:33:02,280 --> 00:33:03,520
Grab your sauce.
771
00:33:03,520 --> 00:33:05,600
This is our take on a mushy
pea ketchup.
772
00:33:05,600 --> 00:33:07,760
It's a bit different.
What do we think?
773
00:33:07,760 --> 00:33:10,480
Tastes like mushy peas
with a curry taste.
774
00:33:10,480 --> 00:33:12,200
That's banging. Banging, innit?
775
00:33:12,200 --> 00:33:14,600
Can I interest you
in a little bundle? Why not? Yeah?
776
00:33:14,600 --> 00:33:17,280
So it's called our Ha'pea Ketchup.
777
00:33:17,280 --> 00:33:20,240
Bit punny, but the main thing is the
gold in the inside, you know?
778
00:33:20,240 --> 00:33:23,000
We're only here for the day, so
we're really the only people
779
00:33:23,000 --> 00:33:24,600
to do something like this.
780
00:33:24,600 --> 00:33:27,360
So, Andy's got this patter about him
that he can sell stuff
781
00:33:27,360 --> 00:33:29,120
and he's selling to everyone.
782
00:33:29,120 --> 00:33:30,920
So we do the one for 3.50
783
00:33:30,920 --> 00:33:33,080
or you can get the three
for a tenner.
784
00:33:33,080 --> 00:33:34,600
Yeah, I'll take three for ten.
785
00:33:36,800 --> 00:33:40,480
With sales in full swing,
I want to check-in on the teams.
786
00:33:40,480 --> 00:33:43,120
Are we happy? We are happy.
787
00:33:43,120 --> 00:33:46,400
How's it going? Really well. You
want to try it? I'd love to try one.
788
00:33:46,400 --> 00:33:47,920
Yes, please. Thank you.
789
00:33:47,920 --> 00:33:50,920
What's the feedback? They're getting
the fenugreek, definitely,
790
00:33:50,920 --> 00:33:52,280
and they do love it.
791
00:33:52,280 --> 00:33:54,280
Keep on pushing them.
Absolutely.
792
00:33:55,400 --> 00:33:57,240
Thank you.
793
00:33:57,240 --> 00:33:58,680
The Blue team off to a flying start.
794
00:33:58,680 --> 00:34:00,440
Smart move, that, with the fish
and chips.
795
00:34:00,440 --> 00:34:02,560
What's impressive about the Blue
team is the system
796
00:34:02,560 --> 00:34:05,440
because Craig and Andy are out the
front and they've got this beautiful
797
00:34:05,440 --> 00:34:07,880
mechanism where they are dropping
the fries
798
00:34:07,880 --> 00:34:09,640
and sending them immediately.
799
00:34:09,640 --> 00:34:12,400
Customers are eating
and they're happy.
800
00:34:12,400 --> 00:34:13,960
On the Red team...
801
00:34:13,960 --> 00:34:15,840
Have we got any more samples
on the way?
802
00:34:15,840 --> 00:34:19,320
We're just getting some more
samples, everyone, hold tight.
803
00:34:19,320 --> 00:34:21,960
..there are some issues
with their production line.
804
00:34:21,960 --> 00:34:24,560
If anyone wants to buy any
without testing them first,
805
00:34:24,560 --> 00:34:27,320
you're more than welcome
to come over here and grab it.
806
00:34:27,320 --> 00:34:30,240
People are waiting, like.
We're going as fast as we can.
807
00:34:30,240 --> 00:34:32,960
Our biggest challenge really so far
has been we haven't been getting
808
00:34:32,960 --> 00:34:35,600
the food out quick enough for people
to sample the sauce,
809
00:34:35,600 --> 00:34:37,920
so we can sell it to them.
I know, it's coming.
810
00:34:37,920 --> 00:34:39,040
It's coming.
811
00:34:39,040 --> 00:34:41,840
Oh, my Lord. We're getting them
as fast as we can.
812
00:34:41,840 --> 00:34:45,520
They're just sort of like getting
all the bits ready individually.
813
00:34:45,520 --> 00:34:47,160
Bam.
814
00:34:47,160 --> 00:34:49,200
Production seems a little slow.
815
00:34:49,200 --> 00:34:52,720
Try and get a conveyor belt working
where you do five tacos in one,
816
00:34:52,720 --> 00:34:56,000
so lettuce, chicken, garnish,
garnish, rather than one at a time.
817
00:34:56,000 --> 00:34:58,760
OK. Because that's what's going to
sell that sauce.
818
00:34:58,760 --> 00:35:01,400
And also tell your team to take
the business down there!
819
00:35:01,400 --> 00:35:03,320
Don't just stay in here. OK.
820
00:35:03,320 --> 00:35:04,880
Go, go, go.
821
00:35:04,880 --> 00:35:07,120
Red team feel a little bit more
disorganised
822
00:35:07,120 --> 00:35:10,400
because they're all clustered
round the front of that kiosk.
823
00:35:10,400 --> 00:35:11,720
There's 200 people here.
824
00:35:11,720 --> 00:35:12,880
Get out, sell it.
825
00:35:12,880 --> 00:35:15,400
This place is packed and they can't
execute the tacos quick enough.
826
00:35:18,760 --> 00:35:22,480
Would anyone else like a
lovely bottle of hot sauce?
827
00:35:22,480 --> 00:35:25,680
30 minutes till the market
closes its doors.
828
00:35:25,680 --> 00:35:28,360
Can I interest you in a little
bundle deal? What do you reckon?
829
00:35:28,360 --> 00:35:29,880
You're going to buy one.
830
00:35:29,880 --> 00:35:33,000
But before it does, I've sent in
some pretty special customers.
831
00:35:33,000 --> 00:35:36,000
These guys have the potential
to blow the team's current sales
832
00:35:36,000 --> 00:35:37,640
out of the water.
833
00:35:37,640 --> 00:35:39,320
Ready for trying? Ready.
834
00:35:39,320 --> 00:35:43,200
Checking out the team's sauces are
Charlotte Macken and Dave Akmeta
835
00:35:43,200 --> 00:35:46,840
from on-demand grocery
delivery company Gorillas.
836
00:35:46,840 --> 00:35:49,280
I'm getting a lot of curry.
A lot of curry.
837
00:35:49,280 --> 00:35:52,120
What food is it meant to go in, or
is it like anything, very versatile?
838
00:35:52,120 --> 00:35:53,680
Really good with Mexican food,
839
00:35:53,680 --> 00:35:56,440
really good on your eggs in the
morning. It's got a kick.
840
00:35:56,440 --> 00:35:59,840
Haris Deane from high-end
supermarket chain, Booths.
841
00:35:59,840 --> 00:36:01,320
You can definitely taste the pea.
842
00:36:01,320 --> 00:36:04,520
Yeah. There's a good percentage of
pineapple in there. Yeah.
843
00:36:04,520 --> 00:36:09,840
And Paul Hargreaves, CEO of leading
fine food suppliers Cotswold Fayre.
844
00:36:09,840 --> 00:36:13,720
It's reminding me a bit of curry
and chips I used to get at school.
845
00:36:13,720 --> 00:36:16,600
What do you think?
It's tasty, yeah.
846
00:36:20,600 --> 00:36:24,040
After sampling the team sauces,
I want to see whether these buyers
847
00:36:24,040 --> 00:36:26,840
are impressed enough to spend big.
848
00:36:26,840 --> 00:36:29,320
So, Red team's Flaming Pineapple
Molasses.
849
00:36:29,320 --> 00:36:32,080
First impressions?
It probably wasn't flaming,
850
00:36:32,080 --> 00:36:33,640
I didn't get a lot of pineapple
851
00:36:33,640 --> 00:36:35,840
and didn't get too many
molasses either.
852
00:36:35,840 --> 00:36:37,200
I didn't get a lot of anything.
853
00:36:37,200 --> 00:36:39,480
There's not much depth of flavour
with that product.
854
00:36:39,480 --> 00:36:42,440
Flaming Pineapple Molasses,
first thoughts...?
855
00:36:42,440 --> 00:36:45,200
The bottle, I think the biggest
thing, it doesn't tell you
856
00:36:45,200 --> 00:36:47,720
what it is. There's nothing about
it's actually a hot sauce.
857
00:36:47,720 --> 00:36:49,600
It's a big miss.
858
00:36:49,600 --> 00:36:52,120
And how did you find the flavour
on the taco. Taco's nice.
859
00:36:52,120 --> 00:36:54,200
When you're kind of eating it,
like, it's a nice eat,
860
00:36:54,200 --> 00:36:56,640
but the pineapple just doesn't come
through that strongly.
861
00:36:56,640 --> 00:36:58,480
That's the first thing
that you want to taste
862
00:36:58,480 --> 00:37:00,440
and it's just not, yeah,
it's not strong enough.
863
00:37:00,440 --> 00:37:02,960
I think if you're a consumer and
find this in the hot sauce section,
864
00:37:02,960 --> 00:37:05,000
I think you would be a little bit
confused.
865
00:37:05,000 --> 00:37:07,800
Fair enough, it does say flaming,
but that could be like cooking it
866
00:37:07,800 --> 00:37:10,280
on a barbecue to get that
chargrilled flavour.
867
00:37:10,280 --> 00:37:12,720
Let's talk about the pea,
Ha'pea Ketchup.
868
00:37:12,720 --> 00:37:15,040
How did it taste?
Better than I expected. Really?
869
00:37:15,040 --> 00:37:17,600
Did taste a bit like the curry and
chips I used to sneak out of
870
00:37:17,600 --> 00:37:19,920
the back of the school gate
to buy at lunchtime.
871
00:37:19,920 --> 00:37:22,160
I was there as well.
Ha'pea Ketchup.
872
00:37:22,160 --> 00:37:24,800
Love the name. The product is, like,
different, it's fun,
873
00:37:24,800 --> 00:37:26,000
it's completely new.
874
00:37:26,000 --> 00:37:29,280
I think my issue with it was
it's being branded as a pea product,
875
00:37:29,280 --> 00:37:31,800
but it is the texture you get
from the mushy peas
876
00:37:31,800 --> 00:37:34,920
and you can't really taste the pea
as much as you'd probably like to,
877
00:37:34,920 --> 00:37:36,400
but it's a pea product.
878
00:37:36,400 --> 00:37:37,880
Branding wise, in terms of name,
879
00:37:37,880 --> 00:37:39,960
on point? In terms of the name,
I really like it.
880
00:37:39,960 --> 00:37:42,040
I guess my only concern
with this product, Gordon,
881
00:37:42,040 --> 00:37:44,160
is you might buy this and have it
with fish and chips,
882
00:37:44,160 --> 00:37:46,800
but if you don't have fish and chips
as frequently, you know, as some
883
00:37:46,800 --> 00:37:49,160
other people, then you'll just
be left with the product
884
00:37:49,160 --> 00:37:51,120
in the fridge and that's
the last thing you want.
885
00:37:51,120 --> 00:37:53,960
The buyers have given their feedback
on the teams' efforts,
886
00:37:53,960 --> 00:37:56,200
but will they place any orders?
887
00:37:57,520 --> 00:38:02,560
So we have a beautiful,
juicy, flavoursome concoction
888
00:38:02,560 --> 00:38:03,840
of flavours here.
889
00:38:03,840 --> 00:38:05,880
So are we going for the three
for ten?
890
00:38:05,880 --> 00:38:08,400
Yes. Yeah. Yeah, yeah.
891
00:38:08,400 --> 00:38:10,560
That's what we like to hear.
892
00:38:10,560 --> 00:38:14,440
Back at the market,
15 minutes to shift their sauces.
893
00:38:14,440 --> 00:38:17,800
So I'm just checking the kitchen
one more time.
894
00:38:17,800 --> 00:38:20,280
You OK? I'm pissed off, but it's a
team work.
895
00:38:20,280 --> 00:38:22,440
That's it. Don't want you in the
kitchen,
896
00:38:22,440 --> 00:38:24,040
I genuinely want you to...
897
00:38:24,040 --> 00:38:25,880
To sell. To thrive somewhere else.
898
00:38:25,880 --> 00:38:28,120
Like, I don't want you to feel
like you're being...
899
00:38:28,120 --> 00:38:29,960
Stuck in the kitchen.
..pigeonholed.
900
00:38:29,960 --> 00:38:33,240
We had a deal that at some point
I wouldn't be stuck in the kitchen,
901
00:38:33,240 --> 00:38:36,160
so I'm waiting for Craig to come
back in the kitchen,
902
00:38:36,160 --> 00:38:38,240
like that, I can go out a little bit
more.
903
00:38:38,240 --> 00:38:39,720
Sorry, we were selling so many.
904
00:38:39,720 --> 00:38:41,440
We're selling so many.
905
00:38:41,440 --> 00:38:43,680
OK, let's go.
We have one more tray ready.
906
00:38:43,680 --> 00:38:45,480
We're smashing it.
Let's just carry on.
907
00:38:45,480 --> 00:38:46,720
Just take it. Let's go.
908
00:38:46,720 --> 00:38:48,960
OK, grab that.
909
00:38:48,960 --> 00:38:51,800
There was obviously a strategy at
the beginning to send two out
910
00:38:51,800 --> 00:38:54,400
and two stay in and then rotate, and
Flo wanted to go out on the floor.
911
00:38:54,400 --> 00:38:56,880
Do you want to try some fish
and chips
912
00:38:56,880 --> 00:38:59,560
with a little bit of
pea ketchup?
913
00:38:59,560 --> 00:39:01,040
I knew they were pressing for it,
914
00:39:01,040 --> 00:39:03,880
but sometimes, just fucking ignore
them. You know what I mean?
915
00:39:03,880 --> 00:39:06,360
They wanted to get out,
but we're, like, useless here.
916
00:39:06,360 --> 00:39:08,480
My bread and butter
is really selling with people,
917
00:39:08,480 --> 00:39:10,200
like, making deals.
I'm ready to go.
918
00:39:10,200 --> 00:39:11,760
I just want to get back into it.
919
00:39:11,760 --> 00:39:13,280
Want to go back home with one?
920
00:39:13,280 --> 00:39:15,320
I'll have a think about it.
It's nice.
921
00:39:15,320 --> 00:39:17,320
Go, go, go, go, go.
922
00:39:18,800 --> 00:39:23,080
I kind of sent Andy back out to sell
as many bottles as possible,
923
00:39:23,080 --> 00:39:24,960
so we had to keep him out there.
924
00:39:26,360 --> 00:39:28,040
I know that's frustrating.
925
00:39:28,040 --> 00:39:29,600
It's fucking frustrating.
926
00:39:29,600 --> 00:39:31,360
He's selling so much sauce.
927
00:39:31,360 --> 00:39:33,040
Honestly, he's a machine.
928
00:39:33,040 --> 00:39:34,400
I'm fuming.
929
00:39:36,920 --> 00:39:39,920
If we can get some more, a couple of
samples, that'd be wonderful.
930
00:39:39,920 --> 00:39:42,760
We're just waiting for more tacos
to come out of the kitchen.
931
00:39:42,760 --> 00:39:44,160
Like, it's taken too long.
932
00:39:44,160 --> 00:39:45,520
I knew these were too fatty.
933
00:39:45,520 --> 00:39:49,080
Can we help? Just get in there and
just chuck a tray with some nachos
934
00:39:49,080 --> 00:39:51,800
on it. Sorry, guys.
I'm going to just help.
935
00:39:51,800 --> 00:39:54,520
I get you want to get the nachos out
fast, but we want something
936
00:39:54,520 --> 00:39:56,960
that's going to really sell
the sauce.
937
00:39:56,960 --> 00:39:59,560
Let's just work in a production line
and just get stuff streamlined.
938
00:39:59,560 --> 00:40:00,760
And that's the problem.
939
00:40:00,760 --> 00:40:02,880
Can we, look, we're just fucking
about now.
940
00:40:02,880 --> 00:40:05,080
I'm disappointed in Rachel,
If I'm honest.
941
00:40:05,080 --> 00:40:07,760
In a task like this, you want the
rest of your team to be on board
942
00:40:07,760 --> 00:40:09,240
and I don't think she was.
943
00:40:10,520 --> 00:40:13,880
Here's a trade. Go out and then I'll
deal with people that come here.
944
00:40:13,880 --> 00:40:16,920
Hi, guys. How are you? Do you want
to come closer?
945
00:40:16,920 --> 00:40:19,280
Gents, we're ending in five minutes.
946
00:40:19,280 --> 00:40:21,920
So could we interest you in a little
bulk order just before we go?
947
00:40:21,920 --> 00:40:25,760
It's a limited edition, so I think
you should have this in your shop.
948
00:40:25,760 --> 00:40:29,200
We have a prize for, like,
20, 10 bottles.
949
00:40:29,200 --> 00:40:30,920
Do you like mushy peas, normally.
950
00:40:30,920 --> 00:40:32,560
Yeah? I don't.
951
00:40:32,560 --> 00:40:34,400
These will go off the shelf
in a shop
952
00:40:34,400 --> 00:40:36,240
because there's nothing like it.
953
00:40:36,240 --> 00:40:38,320
One minute left!
954
00:40:38,320 --> 00:40:40,440
Go, go!
955
00:40:40,440 --> 00:40:43,080
I'll tell you what,
We'll take ten off you. Yeah?
956
00:40:43,080 --> 00:40:44,360
There you go, buddy.
957
00:40:44,360 --> 00:40:45,480
Thank you very much.
958
00:40:45,480 --> 00:40:48,000
You go for 20 bottles it's £60,
just saying.
959
00:40:49,640 --> 00:40:51,560
I am, innit! Go on.
960
00:40:51,560 --> 00:40:52,800
Go on, then.
961
00:40:52,800 --> 00:40:55,040
Hey! Thank you so much.
962
00:40:55,040 --> 00:40:56,360
Thank you so much, guys.
963
00:40:56,360 --> 00:40:57,720
Really appreciate that.
964
00:40:57,720 --> 00:40:59,160
Well done, Sam.
965
00:40:59,160 --> 00:41:01,240
Can I interest you in a bottle each?
966
00:41:01,240 --> 00:41:02,600
We'll get three.
967
00:41:02,600 --> 00:41:05,480
Don't worry about this guy.
Don't worry about this guy.
968
00:41:05,480 --> 00:41:07,000
Is that time up?
969
00:41:07,000 --> 00:41:09,440
We're done. Oh, well done, guys.
970
00:41:09,440 --> 00:41:11,360
Well done. Good work.
971
00:41:11,360 --> 00:41:12,880
I don't know how many we sold.
972
00:41:12,880 --> 00:41:15,080
It was just a blur of,
we were selling a lot.
973
00:41:15,080 --> 00:41:17,600
So I'm really pleased with
the performance in terms of sales.
974
00:41:17,600 --> 00:41:19,280
Yeah, we'll see. We'll see.
975
00:41:19,280 --> 00:41:20,720
Put it there. Put it there.
976
00:41:23,440 --> 00:41:26,680
I think winning for me would just
be a relief
977
00:41:26,680 --> 00:41:31,480
because my reputation's on the line,
or at least it feels like that.
978
00:41:31,480 --> 00:41:34,640
So if we win, I think it'll be tears
of relief
979
00:41:34,640 --> 00:41:37,720
more than anything else.
In it to win it, baby.
980
00:41:37,720 --> 00:41:39,360
We're in it to win it!
981
00:42:03,240 --> 00:42:05,280
Ready, Andy? I'm ready.
982
00:42:05,280 --> 00:42:07,400
It's going to be close.
983
00:42:07,400 --> 00:42:08,800
Did we sell enough?
984
00:42:13,440 --> 00:42:15,320
Good morning. Good morning.
985
00:42:17,680 --> 00:42:21,800
Right, we are now getting into the
latter stage of the process,
986
00:42:21,800 --> 00:42:24,960
and trust me, the competition is
really heating up.
987
00:42:24,960 --> 00:42:28,600
You all had to create a brand-new
original sauce
988
00:42:28,600 --> 00:42:32,600
to sell to local retailers
and members of the public.
989
00:42:32,600 --> 00:42:36,560
Let's start with the Red team,
Hebe, Sam, Rachel and Kier.
990
00:42:36,560 --> 00:42:38,600
Flaming Pineapple Molasses.
991
00:42:39,920 --> 00:42:44,120
Obviously, Kier, you've got a range
of delicious hot sauces yourself.
992
00:42:44,120 --> 00:42:49,120
Mm-hm. So did this feel like it was
in your comfort zone?
993
00:42:49,120 --> 00:42:52,560
It was, obviously, but that was
almost to my detriment in some ways.
994
00:42:52,560 --> 00:42:55,480
Like, I think I definitely
overthought a fair bit.
995
00:42:55,480 --> 00:42:59,480
Kier was under a lot of pressure
and there was a lot of opinions,
996
00:42:59,480 --> 00:43:02,400
and I think he did really well
to keep us sort of
997
00:43:02,400 --> 00:43:04,160
on the right tracks.
998
00:43:04,160 --> 00:43:07,240
It was so many cooks in the kitchen
situation.
999
00:43:07,240 --> 00:43:10,280
Why no mention of hot sauce
on the bottle?
1000
00:43:10,280 --> 00:43:12,560
That was one of those
wake-up-in-the-middle-of-the-night,
1001
00:43:12,560 --> 00:43:14,600
fuck, moments for me. Yeah.
1002
00:43:14,600 --> 00:43:16,120
So, yeah, that was an oversight.
1003
00:43:16,120 --> 00:43:19,120
I think it's so easy just to forget
those small details.
1004
00:43:19,120 --> 00:43:22,360
Yeah. I respect your honesty,
but it's pretty key, isn't it?
1005
00:43:22,360 --> 00:43:24,640
Yeah, it is.
It's a stupid mistake.
1006
00:43:24,640 --> 00:43:28,600
Blue team. Flo, Amy, Andy and Craig.
1007
00:43:28,600 --> 00:43:32,000
Ha'pea Ketchup. Flo, we established
very quickly
1008
00:43:32,000 --> 00:43:35,280
you're not a fan of fish
and chips or ketchup!
1009
00:43:35,280 --> 00:43:38,160
Not really,
but I follow my team.
1010
00:43:38,160 --> 00:43:40,080
They are English.
1011
00:43:40,080 --> 00:43:41,840
Their culture is not mine.
1012
00:43:41,840 --> 00:43:43,320
I tried your sauce.
1013
00:43:43,320 --> 00:43:47,800
I noticed it had a strong curry
flavour with that fenugreek.
1014
00:43:47,800 --> 00:43:52,040
We all really liked it because we
felt as though it sort of combined
1015
00:43:52,040 --> 00:43:54,600
those classic flavours that you
would have on a fish and chips,
1016
00:43:54,600 --> 00:43:57,120
which is, like, ketchup, peas and
curry sauce.
1017
00:43:57,120 --> 00:44:00,320
Yeah. But there's no reference
to the curry on your bottle.
1018
00:44:00,320 --> 00:44:02,880
So how are the customers going to
know that?
1019
00:44:02,880 --> 00:44:06,000
It was a bit of an oversight
on our part.
1020
00:44:06,000 --> 00:44:08,040
Right, on to results.
1021
00:44:11,440 --> 00:44:14,680
Blue team, in that very busy market,
1022
00:44:14,680 --> 00:44:19,320
you ended up selling 133 bottles
of Ha'pea Ketchup.
1023
00:44:21,760 --> 00:44:25,760
Red team, with your pineapple
molasses hot sauce...
1024
00:44:29,040 --> 00:44:30,680
..you managed to sell...
1025
00:44:33,440 --> 00:44:35,280
..118 bottles.
1026
00:44:37,840 --> 00:44:41,360
So, Blue team, you sold the most
in the market.
1027
00:44:44,800 --> 00:44:48,480
But just press pause on
the celebrations for one moment.
1028
00:44:51,920 --> 00:44:55,400
Amongst the public and the local
retailers of that market
1029
00:44:55,400 --> 00:44:58,680
were some very, very special
big buyers.
1030
00:44:58,680 --> 00:45:04,200
The CEO of wholesaler Cotswold Fayre
was there.
1031
00:45:04,200 --> 00:45:09,480
Also the head buyer of the largest
independent supermarket
1032
00:45:09,480 --> 00:45:13,560
in the north-west, Booths,
came along,
1033
00:45:13,560 --> 00:45:17,080
as did the head buyers
from Gorillas.
1034
00:45:17,080 --> 00:45:20,480
So that is a massive buying
potential right there.
1035
00:45:20,480 --> 00:45:21,960
That's crazy.
1036
00:45:21,960 --> 00:45:24,120
Blue team, let's start
with Gorillas.
1037
00:45:24,120 --> 00:45:27,720
They felt your sauce
was more curry than pea.
1038
00:45:27,720 --> 00:45:30,840
They felt that the lack
of description of your flavours
1039
00:45:30,840 --> 00:45:33,840
could be very misleading
to their consumers.
1040
00:45:33,840 --> 00:45:36,600
They placed no order for your sauce.
1041
00:45:36,600 --> 00:45:41,320
Red team, Gorillas felt that the
word molasses was a strange choice.
1042
00:45:41,320 --> 00:45:44,120
They were slightly worried that
customers wouldn't understand
1043
00:45:44,120 --> 00:45:48,120
what it is. But when they tried your
sauce, they liked it and they placed
1044
00:45:48,120 --> 00:45:51,400
an order of 50 units.
1045
00:45:51,400 --> 00:45:53,240
50 units.
1046
00:45:53,240 --> 00:45:56,320
Blue team, Booths...
1047
00:45:58,080 --> 00:46:01,120
..they were worried about the usage
of your sauce.
1048
00:46:01,120 --> 00:46:04,160
Apart from fish and chips,
what else would it pair with?
1049
00:46:04,160 --> 00:46:08,440
But they felt the sauce was unique
and that it would stand out
1050
00:46:08,440 --> 00:46:09,680
on their shelves.
1051
00:46:09,680 --> 00:46:12,360
They placed an order for...
1052
00:46:12,360 --> 00:46:14,560
..300 units.
1053
00:46:17,120 --> 00:46:22,560
Red Team, Booths felt that your
sauce flavours didn't stand out.
1054
00:46:22,560 --> 00:46:27,280
They felt that it wouldn't be any
good in an already congested market.
1055
00:46:27,280 --> 00:46:29,840
They placed zero orders.
1056
00:46:29,840 --> 00:46:31,720
Finally,
1057
00:46:31,720 --> 00:46:33,320
Cotswold Fayre.
1058
00:46:33,320 --> 00:46:37,880
Blue team, Cotswold Fayre
felt that your name was pretty cool.
1059
00:46:37,880 --> 00:46:40,160
They loved the depth of flavour.
1060
00:46:40,160 --> 00:46:42,040
They placed an order...
1061
00:46:42,040 --> 00:46:44,360
..for 360 units.
1062
00:46:46,560 --> 00:46:49,040
Red Team, Cotswold Fayre,
1063
00:46:49,040 --> 00:46:52,200
they loved the pairing with
the tacos, but they felt
1064
00:46:52,200 --> 00:46:56,440
the pineapple flavour wasn't strong
enough, and they said the lack
1065
00:46:56,440 --> 00:46:59,160
of hot sauce in the name
would be extremely
1066
00:46:59,160 --> 00:47:01,160
problematic for them.
1067
00:47:01,160 --> 00:47:02,720
So they placed...
1068
00:47:05,880 --> 00:47:07,320
..zero orders.
1069
00:47:11,040 --> 00:47:15,560
That makes the Blue team the winners
of this week's challenge.
1070
00:47:15,560 --> 00:47:17,320
Blue team, well done!
1071
00:47:17,320 --> 00:47:18,760
Here's a really cool thing.
1072
00:47:18,760 --> 00:47:22,040
Your Ha'pea Ketchup will be
featured as a limited run
1073
00:47:22,040 --> 00:47:24,160
on the Sauce Shop website.
1074
00:47:24,160 --> 00:47:25,640
Well done.
1075
00:47:25,640 --> 00:47:28,080
Red team, I'm sorry - you lost.
1076
00:47:29,200 --> 00:47:31,000
Absolutely pummelled.
1077
00:47:33,240 --> 00:47:36,480
But I would like to single one
individual out,
1078
00:47:36,480 --> 00:47:39,880
because I felt they did really well
in the selling and hustled nonstop,
1079
00:47:39,880 --> 00:47:43,560
and without whom, I don't think
you'd have anywhere near
1080
00:47:43,560 --> 00:47:45,840
the sales you did.
1081
00:47:45,840 --> 00:47:49,160
Sam, I will not be grilling you
this week.
1082
00:47:50,440 --> 00:47:52,400
Kier, Rachel and Hebe,
1083
00:47:52,400 --> 00:47:55,120
I'd like to see all three of you
in the restaurant,
1084
00:47:55,120 --> 00:47:57,040
to grill you on your performance.
1085
00:47:57,040 --> 00:47:59,360
From that, somebody will be leaving
tonight.
1086
00:47:59,360 --> 00:48:00,920
Blue team, well done.
1087
00:48:00,920 --> 00:48:02,640
Great job.
1088
00:48:04,640 --> 00:48:06,160
Here we go again.
1089
00:48:06,160 --> 00:48:07,760
Worst-case scenario!
1090
00:48:07,760 --> 00:48:10,600
That word "flaming", it wasn't clear
enough.
1091
00:48:10,600 --> 00:48:13,080
It should have been
Pineapple Molasses Hot Sauce.
1092
00:48:13,080 --> 00:48:15,480
Like, yeah, kick myself.
1093
00:48:15,480 --> 00:48:18,280
I had a feeling it was going to go
this way.
1094
00:48:18,280 --> 00:48:20,840
I think we worked really hard.
I'm proud of what we did,
1095
00:48:20,840 --> 00:48:24,080
but I think I just got up too much
in my own head and let that impact
1096
00:48:24,080 --> 00:48:26,200
what I did.
1097
00:48:26,200 --> 00:48:29,680
In the other tasks, I've known that
I've made mistakes that have led
1098
00:48:29,680 --> 00:48:31,520
to the failings of the task,
1099
00:48:31,520 --> 00:48:33,880
but this time around I don't feel
that. I'm just going to go in
1100
00:48:33,880 --> 00:48:36,600
and state where I feel the failings
were and hopefully Gordon can see
1101
00:48:36,600 --> 00:48:38,600
the same as I can.
1102
00:48:42,360 --> 00:48:44,360
Kier, sit down, please.
1103
00:48:45,400 --> 00:48:48,840
Rachel, take a seat, please.
Thank you.
1104
00:48:48,840 --> 00:48:51,800
Hebe, sit down, please.
1105
00:48:51,800 --> 00:48:55,160
Looking at your brand and how
successful that's been,
1106
00:48:55,160 --> 00:48:57,520
I'm talking about
award-winning sauces.
1107
00:48:57,520 --> 00:48:59,800
Honestly, I was expecting
more from you.
1108
00:48:59,800 --> 00:49:01,360
I'm gutted, to be honest.
1109
00:49:01,360 --> 00:49:02,960
Like, devastated.
1110
00:49:02,960 --> 00:49:05,480
I was so worried about getting a
sauce that tasted good
1111
00:49:05,480 --> 00:49:10,120
and also paired well with the food,
that I think I played it too safe.
1112
00:49:11,840 --> 00:49:14,280
I don't make sauce.
Kier makes sauce.
1113
00:49:14,280 --> 00:49:16,080
I'd taken a sort of back-seat.
1114
00:49:16,080 --> 00:49:18,920
The word "back-seat" doesn't
resonate with me. Especially...
1115
00:49:18,920 --> 00:49:21,720
However, in the kitchen,
I recognised that their strengths
1116
00:49:21,720 --> 00:49:24,160
were stronger than mine. You can't
have all of these voices
1117
00:49:24,160 --> 00:49:25,480
coming in at different angles.
1118
00:49:25,480 --> 00:49:28,440
You have to at some point realise
their skills are stronger
1119
00:49:28,440 --> 00:49:31,520
in the kitchen, and I'm here
to help them.
1120
00:49:31,520 --> 00:49:35,360
When Kier was doing the samples,
I was continually saying to him,
1121
00:49:35,360 --> 00:49:38,320
"We can't sell a hot sauce that says
pineapple on it
1122
00:49:38,320 --> 00:49:39,960
"that doesn't taste like pineapple."
1123
00:49:39,960 --> 00:49:42,320
Any time he was met with any sort
of feedback,
1124
00:49:42,320 --> 00:49:44,080
he just wasn't prepared to take it.
1125
00:49:44,080 --> 00:49:46,680
He was just dead set
on what he wanted to do.
1126
00:49:48,400 --> 00:49:51,080
Let's talk about the name.
I've got a website up here.
1127
00:49:51,080 --> 00:49:53,640
You probably recognise that.
Yeah, it's mine.
1128
00:49:53,640 --> 00:49:56,560
"Smokey Dragon Hot Sauce."
Yeah.
1129
00:49:56,560 --> 00:49:58,040
"Seance Hot Sauce."
1130
00:49:58,040 --> 00:49:59,520
Yeah.
1131
00:49:59,520 --> 00:50:01,520
"Siren's Island Hot Sauce."
1132
00:50:01,520 --> 00:50:03,800
What's common with all those names?
1133
00:50:03,800 --> 00:50:06,360
Honestly, Gordon, I'm kicking
myself more than,
1134
00:50:06,360 --> 00:50:07,880
more than anyone else could.
1135
00:50:07,880 --> 00:50:10,880
These are your fricking
award-winning sauces,
1136
00:50:10,880 --> 00:50:14,200
all stipulating hot sauce
on the front of the fricking bottle.
1137
00:50:14,200 --> 00:50:16,400
I had a bad day in the office.
1138
00:50:16,400 --> 00:50:18,920
I got in my head and I made some
stupid mistakes
1139
00:50:18,920 --> 00:50:21,280
that I would never usually
do, outside of this environment.
1140
00:50:22,560 --> 00:50:25,440
You were in that room when
they were coming up with a name.
1141
00:50:25,440 --> 00:50:28,200
How in the hell do you let anybody
in your team
1142
00:50:28,200 --> 00:50:30,160
put the word "molasses" on there?
1143
00:50:30,160 --> 00:50:32,880
Well, I opposed it. There was a lot
of names getting fired about
1144
00:50:32,880 --> 00:50:34,480
that I said that I didn't like,
1145
00:50:34,480 --> 00:50:36,920
and I didn't like the molasses
element from the get go,
1146
00:50:36,920 --> 00:50:38,880
and I did highlight that. I did try.
1147
00:50:38,880 --> 00:50:42,480
"Hot sauce" was not used and so
you lost multiple sales
1148
00:50:42,480 --> 00:50:44,560
from all three major supermarkets.
1149
00:50:44,560 --> 00:50:47,120
I did want to put hot sauce, but
when you've got someone
1150
00:50:47,120 --> 00:50:49,400
that's so stuck on what they're
doing, like,
1151
00:50:49,400 --> 00:50:52,240
what can you actually do
apart from just keep saying it?
1152
00:50:52,240 --> 00:50:54,640
I do feel like I'm trying
to put points across.
1153
00:50:54,640 --> 00:50:57,440
I can't help it if they're
not heard.
1154
00:50:57,440 --> 00:51:00,600
I've studied your drinks
on your website and it's clear -
1155
00:51:00,600 --> 00:51:04,080
when you order, you know
exactly within seconds what it is.
1156
00:51:04,080 --> 00:51:06,640
"Flaming Pineapple Molasses".
1157
00:51:06,640 --> 00:51:09,560
How do we end up with that
on the bottle?
1158
00:51:09,560 --> 00:51:12,720
It was this breakdown of
communication.
1159
00:51:12,720 --> 00:51:15,120
At some point, you're bickering,
bickering, bickering.
1160
00:51:15,120 --> 00:51:17,920
Someone has to back down,
because then we end up with no name.
1161
00:51:17,920 --> 00:51:20,560
We had room for four words
on that bottle.
1162
00:51:20,560 --> 00:51:24,680
It should have been
"Pineapple Molasses Hot Sauce".
1163
00:51:24,680 --> 00:51:27,320
It was obvious the tacos were so
elaborate, cos you couldn't get them
1164
00:51:27,320 --> 00:51:29,800
out quick enough in order to taste
the sauce,
1165
00:51:29,800 --> 00:51:31,720
because the tacos
were too complicated.
1166
00:51:31,720 --> 00:51:34,760
I think in retrospect, I didn't
really take on board
1167
00:51:34,760 --> 00:51:37,920
just how much volume of people would
come through the door so quickly.
1168
00:51:37,920 --> 00:51:40,760
But I did try to set up a production
line with everything in order,
1169
00:51:40,760 --> 00:51:43,760
like, as it would go on the taco.
1170
00:51:43,760 --> 00:51:47,280
You could have trebled those sales
had you been organised. Yeah. I
agree.
1171
00:51:47,280 --> 00:51:50,320
And had the - the taco hadn't
been so difficult to execute.
1172
00:51:50,320 --> 00:51:54,040
I was the only one saying
these tacos are too elaborate,
1173
00:51:54,040 --> 00:51:56,440
but yet again, Rachel didn't listen.
1174
00:51:56,440 --> 00:51:59,320
I was in the team with Rachel last
week, and I saw the same pattern
1175
00:51:59,320 --> 00:52:02,480
of behaviour. When an idea isn't
carried forward that she likes,
1176
00:52:02,480 --> 00:52:05,480
it's like a strop. We spent I don't
know how long bickering,
1177
00:52:05,480 --> 00:52:07,800
wasted precious time on that day
too,
1178
00:52:07,800 --> 00:52:10,120
when we should have been
prepping the tacos.
1179
00:52:11,120 --> 00:52:13,400
The sauce was actually
going down really well.
1180
00:52:13,400 --> 00:52:16,080
The kitchen basically couldn't keep
up.
1181
00:52:16,080 --> 00:52:19,480
Whilst I will put my hands up
and accept my role in this,
1182
00:52:19,480 --> 00:52:22,440
it was, at the end of the day,
a team task
1183
00:52:22,440 --> 00:52:25,320
and the kitchen didn't carry
its weight.
1184
00:52:25,320 --> 00:52:28,320
It felt like we were all
on these different islands.
1185
00:52:28,320 --> 00:52:31,840
Yeah, I think particularly
Rachel I had some trouble with.
1186
00:52:31,840 --> 00:52:34,760
She checked out.
Rachel checked out?
1187
00:52:34,760 --> 00:52:37,680
She did, yeah, yeah. We didn't
immediately see eye-to-eye,
1188
00:52:37,680 --> 00:52:40,360
and she just kind of got
her nose put out of joint,
1189
00:52:40,360 --> 00:52:44,040
and then from that point, barely
talked to the rest of us. Wow.
1190
00:52:44,040 --> 00:52:48,240
And it kind of felt like it was us
three and her, to a degree.
1191
00:52:48,240 --> 00:52:50,200
No, that's not true.
1192
00:52:50,200 --> 00:52:53,920
I mean, I think when you continually
give someone your opinion
1193
00:52:53,920 --> 00:52:57,040
and it's not met, you just have
to stick to what you're doing,
1194
00:52:57,040 --> 00:52:58,640
and that's what I did.
1195
00:52:58,640 --> 00:53:01,480
Tell me why I should keep you
in this competition.
1196
00:53:01,480 --> 00:53:04,240
Prior to this week, I'd won
three challenges in a row.
1197
00:53:04,240 --> 00:53:07,280
I've brought two brands
to market, successfully,
1198
00:53:07,280 --> 00:53:09,040
and won those challenges.
1199
00:53:09,040 --> 00:53:11,280
This challenge was in your
back garden.
1200
00:53:11,280 --> 00:53:13,200
This was yours to absolutely nail.
1201
00:53:13,200 --> 00:53:15,000
And I didn't.
1202
00:53:15,000 --> 00:53:17,600
Partly because
I was not on my A-game,
1203
00:53:17,600 --> 00:53:20,120
and partly because I think the rest
of my team stood back
1204
00:53:20,120 --> 00:53:21,600
and enjoyed the ride.
1205
00:53:22,800 --> 00:53:24,960
Are you coasting? No.
1206
00:53:24,960 --> 00:53:27,760
I know it might appear
that I'm in the background.
1207
00:53:27,760 --> 00:53:31,000
However, there are key moments
when I've either taken leadership
1208
00:53:31,000 --> 00:53:33,400
or become a really valuable
member of a team.
1209
00:53:33,400 --> 00:53:35,840
I'm so far out of my comfort zone
in the kitchen.
1210
00:53:35,840 --> 00:53:37,520
However, I am getting on with it.
1211
00:53:37,520 --> 00:53:40,840
I'm getting my head down
and I'm learning new skills.
1212
00:53:40,840 --> 00:53:44,360
You've lost four out of the last
five challenges.
1213
00:53:44,360 --> 00:53:47,800
Are you difficult to work with
in a team?
1214
00:53:47,800 --> 00:53:49,560
Why am I seeing you the most?
1215
00:53:49,560 --> 00:53:52,760
I think you've seen me the most
because I am not taking back-seats.
1216
00:53:52,760 --> 00:53:55,400
I'm always putting myself out
there and letting my voice be heard,
1217
00:53:55,400 --> 00:53:57,880
which can sometimes transpire
as being difficult
1218
00:53:57,880 --> 00:53:59,560
but I don't think that it is,
1219
00:53:59,560 --> 00:54:02,160
and the one task that I did do
exceptionally well on
1220
00:54:02,160 --> 00:54:04,760
is the one that is closest
to my business.
1221
00:54:04,760 --> 00:54:07,880
So I think the fact that Kier
has flopped in this task,
1222
00:54:07,880 --> 00:54:09,760
it can't be me that's to blame.
1223
00:54:09,760 --> 00:54:12,040
Thank you, Rachel.
Thank you.
1224
00:54:12,040 --> 00:54:13,720
Thank you, Kier.
1225
00:54:15,360 --> 00:54:16,920
Thank you.
1226
00:54:16,920 --> 00:54:19,320
Thank you very much for
the opportunity, as well.
1227
00:54:23,880 --> 00:54:25,280
All right?
1228
00:54:28,160 --> 00:54:29,320
I didn't cry.
1229
00:54:29,320 --> 00:54:30,560
Oh, well done.
1230
00:54:37,160 --> 00:54:39,920
Kier, Rachel and Hebe,
1231
00:54:39,920 --> 00:54:42,800
overall, this was not a good week
for all of you.
1232
00:54:42,800 --> 00:54:45,400
Kier, everyone is allowed a bad day
at the office,
1233
00:54:45,400 --> 00:54:49,040
but you chose a pretty terrible day
to have it.
1234
00:54:49,040 --> 00:54:50,840
Yeah, I agree.
1235
00:54:50,840 --> 00:54:54,840
Rachel, you've been in the losing
team now four times,
1236
00:54:54,840 --> 00:54:58,440
and in this challenge, it felt
like you felt you could hide
1237
00:54:58,440 --> 00:55:02,640
behind Kier as the expert,
and avoid collateral damage.
1238
00:55:02,640 --> 00:55:06,040
Hebe, this week, much
like the previous weeks,
1239
00:55:06,040 --> 00:55:09,960
I'm struggling to identify any ideas
that you actually managed to get
1240
00:55:09,960 --> 00:55:11,520
on the table.
1241
00:55:11,520 --> 00:55:14,120
This has been a really tough
decision.
1242
00:55:15,840 --> 00:55:18,520
The person I will not
be investing in...
1243
00:55:19,880 --> 00:55:21,720
HE SIGHS
1244
00:55:21,720 --> 00:55:23,120
..is Rachel.
1245
00:55:25,600 --> 00:55:28,640
In business, we need to be
proactive, not reactive.
1246
00:55:28,640 --> 00:55:32,120
And I wish you all the very best
with your eco cafe,
1247
00:55:32,120 --> 00:55:33,760
but I'm afraid we're done.
1248
00:55:33,760 --> 00:55:37,280
All of you just stay seated
for a moment.
1249
00:55:37,280 --> 00:55:40,080
There were too many mistakes for
just one of you to leave
1250
00:55:40,080 --> 00:55:43,360
the competition this week, and it's
too late, especially at this stage
1251
00:55:43,360 --> 00:55:46,840
in the competition for anyone to be
fading into the background.
1252
00:55:46,840 --> 00:55:49,280
So, I'll also not be investing in...
1253
00:55:53,160 --> 00:55:55,280
..Hebe.
1254
00:55:55,280 --> 00:55:59,640
Young lady, I love the energy
you brought to this competition,
1255
00:55:59,640 --> 00:56:03,240
and I know that your kombucha bar
down the line
1256
00:56:03,240 --> 00:56:05,640
will be a huge success,
1257
00:56:05,640 --> 00:56:09,160
but unfortunately it won't be
with me. Thank you.
1258
00:56:17,880 --> 00:56:20,360
Now, we all make mistakes
in business, but for me,
1259
00:56:20,360 --> 00:56:21,880
it's about accountability.
1260
00:56:21,880 --> 00:56:24,440
And Kier stood up and owned
his. With the other two,
1261
00:56:24,440 --> 00:56:27,080
one person didn't listen,
and the other couldn't be heard,
1262
00:56:27,080 --> 00:56:30,520
so that's why Rachel and Hebe
had to go.
1263
00:56:30,520 --> 00:56:35,240
I'm a little bit gutted, but I'm
leaving with my head held high
1264
00:56:35,240 --> 00:56:38,280
and I wish all of them
the best of luck.
1265
00:56:38,280 --> 00:56:40,040
I do need to get my voice heard,
1266
00:56:40,040 --> 00:56:42,520
so I've learned a valuable
lesson here.
1267
00:56:42,520 --> 00:56:46,080
I'm excited for the future
and for what I'll go on to achieve.
1268
00:56:46,080 --> 00:56:49,080
I've done a lot in the past two
years, and with all this experience
1269
00:56:49,080 --> 00:56:51,440
and knowledge that I've learned,
I'm going to go on
1270
00:56:51,440 --> 00:56:52,960
to do something great.
1271
00:56:52,960 --> 00:56:54,560
I'm surprised to stay in,
1272
00:56:54,560 --> 00:56:57,640
because I thought I'd fucked-up
too badly this week.
1273
00:56:57,640 --> 00:57:00,440
Six people have gone,
six people are left.
1274
00:57:00,440 --> 00:57:03,360
It's getting tantalisingly close
to actually being able
1275
00:57:03,360 --> 00:57:07,680
to win this thing.
So, yeah, I'm in it. I'm in.
1276
00:57:07,680 --> 00:57:09,200
Next time...
1277
00:57:09,200 --> 00:57:10,720
It's all about quality.
1278
00:57:10,720 --> 00:57:12,360
It's a little bit hot.
1279
00:57:12,360 --> 00:57:14,800
Embrace the world
of high-end hospitality.
1280
00:57:14,800 --> 00:57:18,040
I'm talking. I'm asking a question.
I need... Listen.
1281
00:57:18,040 --> 00:57:19,560
Go back to the kitchen. Oh, God.
1282
00:57:19,560 --> 00:57:21,320
My restaurant, your quarterfinal.
1283
00:57:21,320 --> 00:57:23,720
Sorry to keep you waiting, guys.
It won't be too much longer.
1284
00:57:23,720 --> 00:57:25,640
That, nowhere near, mate.
1285
00:57:25,640 --> 00:57:27,360
Fucking hell, what have I done?