1
00:00:02,000 --> 00:00:04,840
I'm back on the hunt
for the UK's next top
food and drink entrepreneur,
2
00:00:04,840 --> 00:00:07,440
so I've hand-picked
12 amazing contenders,
3
00:00:07,440 --> 00:00:09,760
each with an incredible
up-and-coming business.
4
00:00:09,760 --> 00:00:14,000
I want to invest £150,000
of my own cash into one of them
5
00:00:14,000 --> 00:00:16,480
and catapult their business
to the next level,
6
00:00:16,480 --> 00:00:19,000
but I'm not giving
the money away easily.
7
00:00:19,000 --> 00:00:20,480
They'll need to earn it.
8
00:00:20,480 --> 00:00:23,280
SCREAMING
9
00:00:23,280 --> 00:00:25,480
That's not...how you do it.
10
00:00:25,480 --> 00:00:27,600
It's on fire. BLEEP!
11
00:00:27,600 --> 00:00:29,840
I'm setting my contenders a series
12
00:00:29,840 --> 00:00:31,880
of food-and-drink-related
challenges...
13
00:00:32,880 --> 00:00:34,560
Cooking, but in the wrong way.
14
00:00:37,080 --> 00:00:38,680
Stop now. Stop now.
You're being rude.
15
00:00:38,680 --> 00:00:41,120
..which will test them on
every element of the industry.
16
00:00:41,120 --> 00:00:42,280
Close up, please.
17
00:00:42,280 --> 00:00:44,960
Let's just all stop.
If anyone can't give me a standard,
18
00:00:44,960 --> 00:00:46,800
then please go home.
19
00:00:46,800 --> 00:00:49,000
Only one of them
will make the grade.
20
00:00:49,000 --> 00:00:51,320
Who will be my future food star?
21
00:00:54,760 --> 00:00:56,120
Previously...
22
00:00:56,120 --> 00:00:58,440
Anybody scared of heights?
Oh, my God!
23
00:00:58,440 --> 00:01:00,320
This week,
it's all about creativity,
24
00:01:00,320 --> 00:01:02,840
turning something humble
into something really special.
25
00:01:02,840 --> 00:01:04,840
Make your very own bottled sauce.
26
00:01:06,080 --> 00:01:09,280
Oh, no! Here we go.
Does anyone like hot sauce?
27
00:01:09,280 --> 00:01:12,080
The main thing is
the gold in the inside. Ah!
28
00:01:12,080 --> 00:01:14,480
Let's not have a tantrum.
Don't patronise me.
29
00:01:14,480 --> 00:01:16,880
I'm kicking myself
more than anyone else could.
30
00:01:16,880 --> 00:01:18,240
I'm letting my voice be heard,
31
00:01:18,240 --> 00:01:20,360
which can sometimes transpire
as being difficult.
32
00:01:20,360 --> 00:01:22,480
We spent
I don't know how long bickering.
33
00:01:22,480 --> 00:01:24,800
We wasted precious time
on that day two.
34
00:01:24,800 --> 00:01:26,080
There were too many mistakes
35
00:01:26,080 --> 00:01:28,320
for just one of you
to leave the competition this week.
36
00:01:28,320 --> 00:01:30,280
Rachel, Hebe, we're done.
37
00:01:31,280 --> 00:01:38,320
This programme contains
some strong language
38
00:01:41,960 --> 00:01:45,080
I can't believe how small
this group feels now.
39
00:01:45,080 --> 00:01:48,000
Did we think we were going to be
at week six or did we just hope it?
40
00:01:48,000 --> 00:01:51,040
Oh, I knew. I knew it.
You knew? I knew.
41
00:01:51,040 --> 00:01:53,080
It's the quarterfinals
of the competition,
42
00:01:53,080 --> 00:01:55,040
and I've asked the contenders
to meet me here
43
00:01:55,040 --> 00:01:57,680
at The Fish Society in Surrey.
44
00:01:57,680 --> 00:01:59,720
Oh, I smell the fish!
45
00:01:59,720 --> 00:02:04,160
Founded 25 years ago, it's the UK's
leading online fishmonger,
46
00:02:04,160 --> 00:02:07,680
supplying everything from crab
to caviar.
47
00:02:07,680 --> 00:02:11,040
This week is all about
the finer things in life,
48
00:02:11,040 --> 00:02:13,880
celebrating high-end ingredients
and hospitality,
49
00:02:13,880 --> 00:02:17,280
and, trust me, this is going to be
the hardest week to date.
50
00:02:18,440 --> 00:02:21,760
Ooh! There's a coche.
A cloche, coche?
51
00:02:21,760 --> 00:02:25,200
No, what is under that?
Fish? A big fish?
52
00:02:28,400 --> 00:02:30,440
Good morning. ALL: Good morning.
53
00:02:30,440 --> 00:02:34,000
I've brought you to the amazing
Fish Society here in Surrey
54
00:02:34,000 --> 00:02:36,600
because, this week,
it's all about quality.
55
00:02:37,680 --> 00:02:40,560
I want you all to tackle
one of the most expensive
56
00:02:40,560 --> 00:02:43,040
and delicious foods
you'll find on any menu.
57
00:02:47,040 --> 00:02:49,640
Ah! Lobster. There we go.
58
00:02:49,640 --> 00:02:51,680
Each of you will have
a fresh lobster
59
00:02:51,680 --> 00:02:53,960
that I want you to shell. Oh!
60
00:02:53,960 --> 00:02:56,600
You need to remove
all the meat intact
61
00:02:56,600 --> 00:03:02,040
because the more intact the meat,
the higher the price when it's sold.
62
00:03:02,040 --> 00:03:04,640
This thing costs around £30,
63
00:03:04,640 --> 00:03:08,400
but has a yield in a restaurant
of around four times that.
64
00:03:09,720 --> 00:03:11,120
Understood? ALL: Yeah.
65
00:03:11,120 --> 00:03:13,120
I'm going to give you all
ten minutes
66
00:03:13,120 --> 00:03:15,080
to de-shell your lobster.
67
00:03:15,080 --> 00:03:17,520
Now, the person
who impresses me the most
68
00:03:17,520 --> 00:03:21,120
will get a big advantage
in tomorrow's challenge.
69
00:03:21,120 --> 00:03:23,640
But, first, I'm going
to give you a masterclass.
70
00:03:23,640 --> 00:03:26,000
All of you, watch and learn.
71
00:03:33,200 --> 00:03:37,040
OK, we're going to snap off
the claws first.
72
00:03:37,040 --> 00:03:40,440
Hold firm the head
and twist that tail round
73
00:03:40,440 --> 00:03:42,040
and pull that out there.
74
00:03:42,040 --> 00:03:44,880
Two claws, tail and the head.
75
00:03:44,880 --> 00:03:47,320
Now, it's one of the most
expensive parts - the tail.
76
00:03:47,320 --> 00:03:50,440
Open up the tail. Grasp your cloth
cos it's still very hot,
77
00:03:50,440 --> 00:03:53,720
and just press gently, gently,
all the way down.
78
00:03:55,600 --> 00:04:00,640
Pull that shell back,
and that tail should just shake out.
79
00:04:00,640 --> 00:04:04,280
There you go.
Got a beautiful lobster tail.
80
00:04:04,280 --> 00:04:08,440
Now, for the claws,
separate the knuckles,
81
00:04:08,440 --> 00:04:10,160
pull off the little pincer,
82
00:04:10,160 --> 00:04:13,440
get your knife in and twist.
83
00:04:13,440 --> 00:04:15,000
Just twist and break.
84
00:04:15,000 --> 00:04:20,480
Very carefully, finger in,
and just...pull out.
85
00:04:20,480 --> 00:04:21,720
Wow.
86
00:04:21,720 --> 00:04:26,120
With the knuckles, slice up,
and then open it up.
87
00:04:26,120 --> 00:04:27,880
Come through.
88
00:04:27,880 --> 00:04:30,840
Push down with the scissors and then
pull that whole knuckle out.
89
00:04:30,840 --> 00:04:33,400
It's amazing how much meat
comes out there.
90
00:04:33,400 --> 00:04:34,920
Eight legs.
91
00:04:34,920 --> 00:04:38,680
The yield inside here
is extraordinary.
92
00:04:38,680 --> 00:04:42,360
Take your rolling pin
and very carefully squeeze!
93
00:04:42,360 --> 00:04:45,280
ALL: Ah! And squeeze!
94
00:04:45,280 --> 00:04:48,040
That is mad, isn't it?
95
00:04:48,040 --> 00:04:50,520
And now for the presentation.
96
00:04:50,520 --> 00:04:53,840
Claws - one on that side.
97
00:04:53,840 --> 00:04:57,000
The beautiful knuckles.
From there, the body.
98
00:04:57,000 --> 00:05:00,560
That just sits on there beautifully,
like that.
99
00:05:00,560 --> 00:05:05,280
Top legs - two, four, eight.
100
00:05:05,280 --> 00:05:07,000
Tuck that underneath,
101
00:05:07,000 --> 00:05:09,280
and there we go -
a beautiful lobster
102
00:05:09,280 --> 00:05:11,560
with two claws, two knuckles...
103
00:05:09,280 --> 00:05:11,560
APPLAUSE
104
00:05:11,560 --> 00:05:15,720
..and eight legs, extracted...
In ten minutes.
105
00:05:15,720 --> 00:05:19,360
Seven and a half.
I'm giving you ten. Oh!
106
00:05:19,360 --> 00:05:23,160
Any questions? No. Right,
head to your benches. Good luck.
107
00:05:23,160 --> 00:05:27,960
Thank you. Let's go. That's mental!
That looks tough.
108
00:05:27,960 --> 00:05:29,920
Gordon's just literally
smashed a lobster up
109
00:05:29,920 --> 00:05:32,360
and made a lobster out of a lobster.
110
00:05:32,360 --> 00:05:35,920
And I have never chopped
a crustacean in my life.
111
00:05:35,920 --> 00:05:38,720
I've peeled a prawn
with a fork once.
112
00:05:38,720 --> 00:05:40,840
He makes it look so easy,
doesn't he? He does.
113
00:05:40,840 --> 00:05:42,680
He's just like,
"Knock that out there,
114
00:05:42,680 --> 00:05:43,960
"snip that, push that."
115
00:05:43,960 --> 00:05:47,040
So, you feel confident? Yeah.
It's not foreign to me.
116
00:05:47,040 --> 00:05:48,720
I've got a seafood boil company,
117
00:05:48,720 --> 00:05:51,920
so it is so important that I smash
this challenge out of the park.
118
00:05:54,480 --> 00:05:57,080
Praying to the lobster gods?
Mm-hm. I'll need it.
119
00:05:57,080 --> 00:06:00,440
It's a bit stingy, innit,
ten minutes for a whole lobster?
120
00:06:00,440 --> 00:06:03,280
Well, you know, it's just
another day at the office, isn't it?
121
00:06:08,800 --> 00:06:10,880
Let's go. When it's hot, let's go.
122
00:06:10,880 --> 00:06:13,640
Ten minutes. Good luck.
Your time starts now.
123
00:06:19,320 --> 00:06:20,640
Oh, fuck, it's hot!
124
00:06:22,320 --> 00:06:24,840
Once cracked,
they need to tackle the tail -
125
00:06:24,840 --> 00:06:27,000
the most expensive part
of the lobster.
126
00:06:27,000 --> 00:06:30,320
Ooh! Oh, God. Don't know
what that is. I think it's guts.
127
00:06:30,320 --> 00:06:32,160
This challenge
is all about celebrating
128
00:06:32,160 --> 00:06:34,840
the best ingredients
and following instructions.
129
00:06:34,840 --> 00:06:38,000
Oh, shit! Why is it stuck
to the shell?
130
00:06:38,000 --> 00:06:41,280
I'm looking for a maximum yield
and a perfect extraction -
131
00:06:41,280 --> 00:06:43,120
no broken bits.
132
00:06:43,120 --> 00:06:45,920
Oh! It's a little bit hard.
133
00:06:45,920 --> 00:06:48,840
The better they do,
the more the lobster will sell for,
134
00:06:48,840 --> 00:06:50,760
and that ultimately means
more profit.
135
00:06:50,760 --> 00:06:53,520
Come on, Mr Lobster.
Get yourself out of here.
136
00:06:53,520 --> 00:06:56,480
Mine's glued. It is so much harder.
137
00:06:56,480 --> 00:06:58,720
Come out. Come out! That'll do.
138
00:06:58,720 --> 00:07:01,160
Two minutes gone.
You know what you're doing, Sam.
139
00:07:01,160 --> 00:07:03,200
Eight minutes to go. Come on.
140
00:07:03,200 --> 00:07:05,200
Next, the claws.
141
00:07:05,200 --> 00:07:09,480
To break through the tough shell
requires excellent knife skills.
142
00:07:09,480 --> 00:07:10,760
Ah!
143
00:07:10,760 --> 00:07:13,920
Oh, no! I broke my knife. Fuck!
144
00:07:16,000 --> 00:07:17,680
Thank you. Thank you.
145
00:07:19,720 --> 00:07:23,560
Are you actually taking the mick?
Has anyone got a claw out?
146
00:07:24,760 --> 00:07:28,600
SHE GASPS
Oh, Lord! The claw's falling apart.
147
00:07:30,880 --> 00:07:34,200
Bah! You OK? I broke it.
148
00:07:34,200 --> 00:07:37,480
Any meat wasted
is profit down the drain.
149
00:07:37,480 --> 00:07:41,320
Craig, how's it going, mate?
Really badly. Arrgh!
150
00:07:42,440 --> 00:07:44,560
SHE GIGGLES EXCITEDLY
151
00:07:46,720 --> 00:07:49,760
Just coming up to halfway. Shit!
152
00:07:49,760 --> 00:07:51,560
Then the knuckles.
153
00:07:51,560 --> 00:07:54,760
Most important part -
tail, claws, knuckles.
154
00:07:54,760 --> 00:07:56,840
Mine's, like, hench.
155
00:07:56,840 --> 00:08:00,640
Oh, no! Whoops!
Let's try another knuckle.
156
00:08:02,240 --> 00:08:03,360
Ooh!
157
00:08:04,840 --> 00:08:07,880
He made it look so easy. Oh!
158
00:08:10,000 --> 00:08:13,800
Three minutes to go. What?!
Come on, we've got this.
159
00:08:13,800 --> 00:08:17,920
And finally,
extract the eight delicate legs.
160
00:08:17,920 --> 00:08:20,640
Roll too hard
and the meat will be ruined.
161
00:08:20,640 --> 00:08:23,440
Yeah, boy! Out you come.
Out you come.
162
00:08:25,320 --> 00:08:27,120
Why are my hands shaking?
163
00:08:29,800 --> 00:08:33,280
Oh, lobster juice in my face!
Lovely!
164
00:08:33,280 --> 00:08:35,600
60 seconds to go. Good job. Come on.
165
00:08:38,000 --> 00:08:39,960
Right, at least he's got a head.
166
00:08:41,120 --> 00:08:44,760
Ten, nine, eight, seven,
167
00:08:44,760 --> 00:08:48,120
six, five, four,
168
00:08:48,120 --> 00:08:50,520
three, two, one.
169
00:08:50,520 --> 00:08:52,360
And stop. Hands in the air.
170
00:08:52,360 --> 00:08:54,640
SAM LAUGHS
171
00:08:54,640 --> 00:08:56,760
Sam, are you OK?
172
00:08:56,760 --> 00:08:59,800
Are you waving at me or are
your hands shaking? I don't know!
173
00:08:59,800 --> 00:09:02,000
Well done.
174
00:09:02,000 --> 00:09:03,600
Thank you.
175
00:09:03,600 --> 00:09:05,240
I would shake your hand, but...
176
00:09:06,760 --> 00:09:08,760
..I've got lobster all over it.
177
00:09:08,760 --> 00:09:10,200
I think I managed to get meat
178
00:09:10,200 --> 00:09:13,840
from every part of the lobster,
which is a plus,
179
00:09:13,840 --> 00:09:16,800
so, yeah, I'm pretty proud of myself
for the first time.
180
00:09:18,560 --> 00:09:20,280
It went so quick.
181
00:09:20,280 --> 00:09:22,000
I struggled with the knife
182
00:09:22,000 --> 00:09:25,000
and I'm not happy about my job,
to be honest. Not at all.
183
00:09:26,040 --> 00:09:28,000
My hands were shaking because
184
00:09:28,000 --> 00:09:30,160
I put a lot of pressure on myself
to really kill it,
185
00:09:30,160 --> 00:09:32,720
but I'm just hoping I've won that.
186
00:09:32,720 --> 00:09:34,360
I think it's quite close.
187
00:09:41,200 --> 00:09:43,040
I've assessed
the contenders' lobsters,
188
00:09:43,040 --> 00:09:46,320
and I've ranked them from
highest yield produced to lowest.
189
00:09:57,440 --> 00:09:58,680
Right...
190
00:10:01,160 --> 00:10:02,320
..results.
191
00:10:03,360 --> 00:10:05,600
So, let's go from the bottom
to the best.
192
00:10:08,080 --> 00:10:12,240
So, this one had some issues -
claws missing, obviously knuckles.
193
00:10:12,240 --> 00:10:14,280
There's one leg.
I think it's one leg.
194
00:10:14,280 --> 00:10:15,680
Either that or they sneezed.
195
00:10:15,680 --> 00:10:18,280
And it looks like
it was done with a hammer.
196
00:10:18,280 --> 00:10:20,200
This one belongs to...
197
00:10:20,200 --> 00:10:22,520
That's mine, yeah. ..Craig.
198
00:10:22,520 --> 00:10:25,760
In terms of business,
the worst yield. The worst.
199
00:10:27,000 --> 00:10:30,360
Moving along, no legs on this one.
Two claws, one broken.
200
00:10:30,360 --> 00:10:33,200
The head's been cracked, as well.
Flo. Yeah, I know.
201
00:10:33,200 --> 00:10:35,720
I thought you were going to shine
in this one. Me, too.
202
00:10:35,720 --> 00:10:37,960
Right, this one's missing the head.
203
00:10:37,960 --> 00:10:40,960
Presentation is key.
What happened to the head?
204
00:10:40,960 --> 00:10:44,160
Andy? I just ran out of time,
and I was just trying to focus on
205
00:10:44,160 --> 00:10:45,760
getting quality out of
what I did have,
206
00:10:45,760 --> 00:10:47,680
rather than force what I didn't.
207
00:10:47,680 --> 00:10:49,760
So, in third place...
208
00:10:51,440 --> 00:10:56,040
..two nice claws, knuckles,
beautifully presented, but six legs,
209
00:10:56,040 --> 00:11:00,080
Sam. It's the legs that let you down
because eight legs on that
210
00:11:00,080 --> 00:11:02,680
and I'm talking about
yield in business, OK?
211
00:11:02,680 --> 00:11:04,200
So, third place.
212
00:11:06,400 --> 00:11:10,200
Top two. This one -
eight legs, two knuckles,
213
00:11:10,200 --> 00:11:13,360
claws are out beautifully
and a really good yield.
214
00:11:13,360 --> 00:11:16,000
In first place,
congratulations goes to...
215
00:11:17,160 --> 00:11:18,960
..Amy. Well done.
216
00:11:18,960 --> 00:11:20,320
Really well done.
217
00:11:20,320 --> 00:11:22,800
Thanks. That is
a really strong effort.
218
00:11:22,800 --> 00:11:27,640
Kier, the claw let you down,
but strong yield again.
219
00:11:27,640 --> 00:11:29,840
Amy and Kier, in terms of business,
220
00:11:29,840 --> 00:11:34,240
we can sell all that
for £180 upwards.
221
00:11:34,240 --> 00:11:35,560
Well done.
222
00:11:35,560 --> 00:11:39,240
Now, if you thought
today was all about quality,
223
00:11:39,240 --> 00:11:42,760
wait till you see
what's just around the corner.
224
00:11:42,760 --> 00:11:45,600
Rest, please,
cos you're going to need it.
225
00:11:47,160 --> 00:11:49,960
Well, that went well. Well done.
Well done, well done, well done!
226
00:11:49,960 --> 00:11:51,720
Don't even know
why you're happy any more.
227
00:11:51,720 --> 00:11:53,480
You're getting so used to winning!
228
00:11:55,760 --> 00:11:58,160
I'm just chuffed. I gave it my best,
229
00:11:58,160 --> 00:11:59,520
and it worked.
230
00:12:00,680 --> 00:12:03,160
Good boy! Good boy!
231
00:12:03,160 --> 00:12:08,640
Yeah, ranked dead last again,
which is, yeah, a 100% record.
232
00:12:08,640 --> 00:12:10,200
But I've still got a chance.
233
00:12:10,200 --> 00:12:12,600
It's just making sure
I'm positive and keep going.
234
00:12:12,600 --> 00:12:14,840
I need to nail
the next challenge because
235
00:12:14,840 --> 00:12:16,800
there's absolutely no way
I want to leave
236
00:12:16,800 --> 00:12:19,320
now I'm so close to the final.
237
00:12:19,320 --> 00:12:20,880
Tomorrow, I will be better.
238
00:12:34,760 --> 00:12:38,320
Oh, is this us? Lucky Cat.
Who's feeling lucky?
239
00:12:38,320 --> 00:12:39,920
Ooh! Here we go.
240
00:12:41,160 --> 00:12:43,320
This week's all about
the finer things in life.
241
00:12:43,320 --> 00:12:46,320
Yesterday was all about
preparing quality ingredients.
242
00:12:46,320 --> 00:12:50,080
Today, I want the guys
to experience high-end hospitality,
243
00:12:50,080 --> 00:12:53,920
so I've arranged for them to eat at
one of my top London restaurants
244
00:12:53,920 --> 00:12:55,280
right here in Mayfair.
245
00:12:55,280 --> 00:12:59,320
I may be picking up the bill,
but that meal will come at a price.
246
00:13:01,320 --> 00:13:03,920
Afternoon, guys. Welcome.
Six of you? ALL: Yes.
247
00:13:03,920 --> 00:13:06,640
Follow me, please. I'll show you
to the table. Oh, my goodness!
248
00:13:06,640 --> 00:13:07,880
Been here before?
249
00:13:07,880 --> 00:13:10,160
Can't say I can afford it,
I'll be honest.
250
00:13:12,040 --> 00:13:16,520
Inspired by Tokyo's 1930s jazz bars
and Shanghai's drinking dens...
251
00:13:16,520 --> 00:13:17,680
Thank you.
252
00:13:17,680 --> 00:13:20,040
..I opened my Mayfair restaurant
hoping to bring back
253
00:13:20,040 --> 00:13:21,400
some of the culinary wonder
254
00:13:21,400 --> 00:13:24,000
from my trips to
Southeast Asia and Japan.
255
00:13:24,000 --> 00:13:26,040
So, we've got some snacks
to start with,
256
00:13:26,040 --> 00:13:28,360
our pea guac with some rice crackers
on the side.
257
00:13:28,360 --> 00:13:30,440
Oh, my days! Wow.
For today, we'll be serving
258
00:13:30,440 --> 00:13:32,880
a selection of
three different bento boxes,
259
00:13:32,880 --> 00:13:36,400
which you can choose between a fish,
a meat or a veggie one.
260
00:13:36,400 --> 00:13:38,120
At the heart of
the lunchtime menu...
261
00:13:38,120 --> 00:13:40,680
We got a shiitake on, yeah?
..bento boxes.
262
00:13:40,680 --> 00:13:42,720
Compact and creative,
263
00:13:42,720 --> 00:13:44,920
these all-in-one
Japanese-style lunch boxes
264
00:13:44,920 --> 00:13:47,680
contain several portions
of a balanced meal.
265
00:13:47,680 --> 00:13:49,840
Can I have the fish bento, please?
Sure you can.
266
00:13:49,840 --> 00:13:53,560
May I have the same?
And the meat for me, please.
267
00:13:53,560 --> 00:13:55,880
Chefs, check on.
Three meat, three fish.
268
00:13:55,880 --> 00:13:57,440
Once an order's placed,
269
00:13:57,440 --> 00:14:00,360
the food needs to be on the pass
within ten minutes,
270
00:14:00,360 --> 00:14:02,720
meaning my restaurant team
of top chefs
271
00:14:02,720 --> 00:14:05,640
have to work in perfect unison
to create the boxes.
272
00:14:06,840 --> 00:14:09,680
Hey, guys, are we hungry? ALL: Yes!
273
00:14:09,680 --> 00:14:12,480
Oh, my days! That smell! What?!
274
00:14:12,480 --> 00:14:14,360
From the fish option, you've got
275
00:14:14,360 --> 00:14:16,360
some king prawn skewers
with yuzu kosho.
276
00:14:16,360 --> 00:14:18,200
We then move into
salt-and-pepper squid,
277
00:14:18,200 --> 00:14:19,400
courgette tempura,
278
00:14:19,400 --> 00:14:21,520
wakame seaweed salad,
some steamed rice.
279
00:14:21,520 --> 00:14:23,400
On the meat option,
we've got fried chicken,
280
00:14:23,400 --> 00:14:26,120
pork belly skewers
glazed with honey soy sauce,
281
00:14:26,120 --> 00:14:28,440
some steamed edamame,
seaweed salad again.
282
00:14:28,440 --> 00:14:31,720
Enjoy. Buon appetito.
Thank you so much. Prego.
283
00:14:31,720 --> 00:14:33,920
I'll swap you a chicken
for a squid, yeah? Go on, then.
284
00:14:33,920 --> 00:14:36,400
Mm! Those prawns are really good.
285
00:14:36,400 --> 00:14:39,640
Beautifully seasoned.
Oh, my gosh! This is insane!
286
00:14:39,640 --> 00:14:42,600
Whenever we get nice stuff
like this, I'm like,
287
00:14:42,600 --> 00:14:46,640
"What's the catch?
What is he about to do?"
288
00:14:46,640 --> 00:14:50,200
The Last Supper. Gordon is coming.
289
00:14:53,920 --> 00:14:55,400
Good morning.
290
00:14:55,400 --> 00:14:58,280
Hello. How was lunch?
Absolutely beautiful.
291
00:14:58,280 --> 00:15:01,040
Unreal. Yeah. Excellent,
292
00:15:01,040 --> 00:15:02,840
because, for your next challenge,
293
00:15:02,840 --> 00:15:07,120
I want to see all of you
running a lunch service here -
294
00:15:07,120 --> 00:15:10,200
three in the kitchen
and three in the dining room,
295
00:15:10,200 --> 00:15:12,600
one big, dynamic team.
296
00:15:12,600 --> 00:15:15,600
Amy, as you impressed me the most
in yesterday's challenge,
297
00:15:15,600 --> 00:15:18,280
you get to decide who goes where -
298
00:15:18,280 --> 00:15:21,880
who's running front of house
and who's running the kitchen.
299
00:15:21,880 --> 00:15:24,000
Allocate the roles wisely.
300
00:15:24,000 --> 00:15:25,840
Lunchtime diners want
to come in and out.
301
00:15:25,840 --> 00:15:29,120
They haven't got three hours.
It needs to be efficient.
302
00:15:29,120 --> 00:15:30,240
Understood?
303
00:15:31,760 --> 00:15:35,640
This is my restaurant,
so my reputation is on the line.
304
00:15:35,640 --> 00:15:38,320
Good luck. Let's get started.
Thank you. Thanks, Gordon.
305
00:15:38,320 --> 00:15:40,520
Oh, my gosh, Amy! Pressure on you.
306
00:15:41,800 --> 00:15:43,760
Now, I'm setting
this challenge because
307
00:15:43,760 --> 00:15:46,480
I want to see if
they can work together as a team,
308
00:15:46,480 --> 00:15:48,360
especially when
the stakes are this high.
309
00:15:48,360 --> 00:15:51,360
It is my name above the door and,
as always, in my restaurants,
310
00:15:51,360 --> 00:15:54,240
I expect nothing but the very best.
311
00:15:54,240 --> 00:15:56,360
I think I'm going
to run the kitchen.
312
00:15:56,360 --> 00:15:59,080
It's your chance to shine,
so go for it.
313
00:15:59,080 --> 00:16:01,800
Do you feel confident
in the kitchen, Kier? Yeah.
314
00:16:01,800 --> 00:16:03,560
Flo, kitchen. Of course.
315
00:16:03,560 --> 00:16:06,560
So, we're going to go
kitchen - me, Flo, Kier.
316
00:16:06,560 --> 00:16:09,800
Front of house,
we've got Sam, Andy, Craig.
317
00:16:09,800 --> 00:16:12,080
I'm happy to run front of house.
318
00:16:12,080 --> 00:16:13,800
You want to maitre d'? Yeah.
319
00:16:13,800 --> 00:16:16,440
I will throw my hat into the pot.
To what? To run it?
320
00:16:16,440 --> 00:16:18,640
My job is front of house, isn't it?
321
00:16:18,640 --> 00:16:21,200
But the thing is, like, when
you're running the front of house,
322
00:16:21,200 --> 00:16:23,560
you have to make sure
that it runs like clockwork.
323
00:16:23,560 --> 00:16:27,920
I'm putting myself out there
this week. This is my thing.
324
00:16:30,880 --> 00:16:32,280
I'm going to go with Craig
325
00:16:32,280 --> 00:16:34,720
only because
that's what Craig does every day.
326
00:16:34,720 --> 00:16:38,000
I'm happy to do it. Yeah?
Yes, that's fine.
327
00:16:38,000 --> 00:16:39,720
I'm happy to be wherever.
328
00:16:40,760 --> 00:16:44,480
I haven't known Craig
to successfully lead any challenges
329
00:16:44,480 --> 00:16:46,680
during this whole experience,
330
00:16:46,680 --> 00:16:50,320
but let's just hope that
Craig is up for the challenge.
331
00:16:51,680 --> 00:16:54,400
There is no easy role.
There's nowhere to hide.
332
00:16:54,400 --> 00:16:57,000
There's six people.
Oh, God! Now I feel nervous.
333
00:16:57,000 --> 00:16:59,280
And I'm going to run
Gordon Ramsay's kitchen.
334
00:16:59,280 --> 00:17:01,520
LAUGHTER AND CHEERING
335
00:17:01,520 --> 00:17:03,880
One team, one dream!
336
00:17:03,880 --> 00:17:05,440
This is make or break today.
337
00:17:05,440 --> 00:17:08,440
If I cock this up, then I'm going.
338
00:17:13,240 --> 00:17:15,360
With only a few hours
until this restaurant
339
00:17:15,360 --> 00:17:19,480
is packed with expectant guests...
These are the aprons.
340
00:17:19,480 --> 00:17:21,840
..the contenders have
a lot to learn.
341
00:17:21,840 --> 00:17:26,080
Is yours the wrong way round?
Yeah. Spot who works in a pub.
342
00:17:27,160 --> 00:17:28,600
Are we ready for this?
343
00:17:28,600 --> 00:17:31,080
Showing them the run of service...
Think so.
344
00:17:31,080 --> 00:17:33,560
..my director of restaurants, Mario.
345
00:17:33,560 --> 00:17:36,000
So, who's going to be the maitre d'?
346
00:17:36,000 --> 00:17:40,000
That's me, yeah. The fun part.
CRAIG CHUCKLES
347
00:17:40,000 --> 00:17:43,560
And in the kitchen... Hello.
CONTESTANTS: Hello. Welcome.
348
00:17:43,560 --> 00:17:45,440
..group executive chef Jocky.
349
00:17:45,440 --> 00:17:48,640
Got your aprons?
All the gear, no idea.
350
00:17:48,640 --> 00:17:49,800
Have I mentioned that
351
00:17:49,800 --> 00:17:52,480
I've never worked in
a professional kitchen before?
352
00:17:54,200 --> 00:17:58,600
Right, so any of you have
any experience in hospitality?
353
00:17:58,600 --> 00:18:00,320
I've got a couple of pubs.
354
00:18:00,320 --> 00:18:03,160
OK. I deal with the public, so...
Great.
355
00:18:03,160 --> 00:18:07,840
So, today, we have 35 guests
coming through the doors.
356
00:18:07,840 --> 00:18:10,240
The room is going to be split
in three sections.
357
00:18:10,240 --> 00:18:12,680
You are the maitre d'
and you will decide where they go.
358
00:18:12,680 --> 00:18:15,320
Yeah. The maitre d' will always
welcome them at the door
359
00:18:15,320 --> 00:18:18,640
when the guests arrive, and then sit
the guests down at the table. Yeah.
360
00:18:18,640 --> 00:18:22,000
And very important that
you take the order
361
00:18:22,000 --> 00:18:24,280
as per the timing
that they sit down.
362
00:18:24,280 --> 00:18:26,120
It's very crucial that table four
363
00:18:26,120 --> 00:18:28,000
doesn't get the food
before table five.
364
00:18:28,000 --> 00:18:30,400
Obviously, when I'm spreading
the customers out into...
365
00:18:30,400 --> 00:18:33,160
Guests, please. Guests.
They're guests in our house.
366
00:18:33,160 --> 00:18:35,200
Remember, you work for
Gordon Ramsay,
367
00:18:35,200 --> 00:18:38,040
one of the most powerful people
in the hospitality industry,
368
00:18:38,040 --> 00:18:41,280
so it's important that
we have that standard. Yeah.
369
00:18:41,280 --> 00:18:43,920
I run pubs for guys
that have just finished work,
370
00:18:43,920 --> 00:18:45,240
guys that want a pint.
371
00:18:45,240 --> 00:18:48,960
It's not high-end at all,
but it's go-hard-or-go-home today.
372
00:18:48,960 --> 00:18:50,360
Yeah.
373
00:18:50,360 --> 00:18:52,680
When you're getting the drinks,
at the same time,
374
00:18:52,680 --> 00:18:54,800
you will be getting some snacks
for the table,
375
00:18:54,800 --> 00:18:56,800
so you don't waste time
going back and forth.
376
00:18:56,800 --> 00:18:58,360
Time is very crucial for you guys
377
00:18:58,360 --> 00:19:01,320
and you have to always be
on the floor with your guests.
378
00:19:02,440 --> 00:19:04,360
The first section
I'm going to show you
379
00:19:04,360 --> 00:19:05,840
is the robata and the grill.
380
00:19:05,840 --> 00:19:08,720
Back in the kitchen,
a crash course on the food stations
381
00:19:08,720 --> 00:19:10,680
from exec chef Jocky.
382
00:19:10,680 --> 00:19:11,960
As soon as a check comes on,
383
00:19:11,960 --> 00:19:13,840
it needs to be gone
within ten minutes.
384
00:19:13,840 --> 00:19:17,760
Prawn - skewer on.
Pork skewer - shiitake mushroom on.
385
00:19:17,760 --> 00:19:19,480
This is, like,
a four-, five-minute cook.
386
00:19:19,480 --> 00:19:22,800
This will go up to the pass.
Everything goes into the middle.
387
00:19:22,800 --> 00:19:24,680
Next up will be the wok station.
388
00:19:24,680 --> 00:19:28,400
A little bit of oil, salt.
Bok choy goes in.
389
00:19:28,400 --> 00:19:32,040
Meanwhile, this is for the edamame.
Boiling water.
390
00:19:32,040 --> 00:19:33,520
It's quite overwhelming.
391
00:19:33,520 --> 00:19:37,680
There's an extremely large amount
of stuff to remember.
392
00:19:37,680 --> 00:19:40,360
You drain it, and that'll go
to the chef on the pass.
393
00:19:40,360 --> 00:19:43,400
I'd be lying if I said
that I wasn't anxious.
394
00:19:43,400 --> 00:19:46,000
All right? So, next up,
tempura section.
395
00:19:46,000 --> 00:19:50,400
Open vats of oil. Do not be sticking
your hand in the oil, all right?
396
00:19:50,400 --> 00:19:52,640
Squid into the basket.
397
00:19:52,640 --> 00:19:55,400
So, the aubergine goes into
the tempura batter.
398
00:19:55,400 --> 00:19:57,480
About five minutes,
it takes to cook.
399
00:19:57,480 --> 00:20:00,280
So, you just have to kind of guess
what five minutes is.
400
00:20:00,280 --> 00:20:02,960
You've got a watch. That is true.
401
00:20:02,960 --> 00:20:06,480
This is a very super fast service.
You'll communicate with each other
402
00:20:06,480 --> 00:20:08,720
and work together
to deliver the box.
403
00:20:08,720 --> 00:20:11,640
I'm not sure I'm confident
for the challenge today because
404
00:20:11,640 --> 00:20:14,280
we need to keep communicating
between each other
405
00:20:14,280 --> 00:20:16,480
without shouting to each other.
406
00:20:16,480 --> 00:20:18,200
That will be a challenge.
407
00:20:18,200 --> 00:20:20,880
You work as a team.
This is the whole thing about this.
408
00:20:20,880 --> 00:20:23,800
To be successful in this challenge,
jump in, get involved.
409
00:20:23,800 --> 00:20:27,720
That's what we're doing every day.
It's about supporting each other.
410
00:20:27,720 --> 00:20:30,560
So, this is where we're going
to be welcoming the guests.
411
00:20:30,560 --> 00:20:32,560
The maitre d' is going
to be standing here,
412
00:20:32,560 --> 00:20:34,000
and when the guests are coming,
413
00:20:34,000 --> 00:20:37,240
"Good afternoon. Welcome to
Lucky Cat. Come through."
414
00:20:37,240 --> 00:20:41,440
So, table one, table two,
table three behind us,
415
00:20:41,440 --> 00:20:44,280
and then table four. We have
to memorise these table numbers,
416
00:20:44,280 --> 00:20:45,520
do we? That's right.
417
00:20:47,280 --> 00:20:50,960
What table number was that again?
Six. Sev... Ah, six.
418
00:20:50,960 --> 00:20:53,680
You don't want to get the wrong food
to the wrong table number.
419
00:20:53,680 --> 00:20:55,320
We're laughing about it now,
420
00:20:55,320 --> 00:20:58,880
but it's not going to be a joke
when you're in the service. Yeah.
421
00:20:58,880 --> 00:21:02,680
Right, now it's a case of
building the bento box.
422
00:21:02,680 --> 00:21:03,920
This is the pass.
423
00:21:03,920 --> 00:21:05,440
It's about listening to one voice,
424
00:21:05,440 --> 00:21:08,360
and that one voice is the person
who's on the pass.
425
00:21:08,360 --> 00:21:09,840
We have rice,
426
00:21:09,840 --> 00:21:12,920
the pickles, the seaweed
and cucumber salad.
427
00:21:12,920 --> 00:21:16,400
Skewers - always top right.
All the boxes are looking the same.
428
00:21:16,400 --> 00:21:18,200
The only way it's not going
to be a success
429
00:21:18,200 --> 00:21:19,800
is if you haven't got
good leadership.
430
00:21:19,800 --> 00:21:22,960
Who's going to do what section?
I'm gravitating towards the grill.
431
00:21:22,960 --> 00:21:27,120
That's fine, but please make sure
everything's cooked, yeah?
432
00:21:27,120 --> 00:21:30,040
So, fryers. Fryers for me? Yeah.
433
00:21:30,040 --> 00:21:32,440
And if I get slammed,
then just jump over
434
00:21:32,440 --> 00:21:34,920
and maybe help with the bok choy.
435
00:21:34,920 --> 00:21:36,360
I'm running the pass,
436
00:21:36,360 --> 00:21:38,080
so that's communicating
with everybody
437
00:21:38,080 --> 00:21:39,920
and putting all the dishes together.
438
00:21:39,920 --> 00:21:43,240
I've put myself in the firing line
and it's sink or swim.
439
00:21:43,240 --> 00:21:44,760
What could possibly go wrong?
440
00:21:46,960 --> 00:21:49,240
With less than an hour
until the doors open
441
00:21:49,240 --> 00:21:51,360
and my reputation on the line,
442
00:21:51,360 --> 00:21:53,840
I'm paying the contenders
another surprise visit
443
00:21:53,840 --> 00:21:55,600
for a trial run before service.
444
00:21:55,600 --> 00:21:57,960
Gordon's here. Oh, shit!
445
00:21:57,960 --> 00:21:59,960
We're OK. We're OK.
446
00:22:01,280 --> 00:22:04,000
May I have a look at the menus
super quick, yes?
447
00:22:04,000 --> 00:22:05,840
Sam, what are the snacks, please?
448
00:22:05,840 --> 00:22:07,560
Erm, the snacks.
449
00:22:07,560 --> 00:22:12,600
So, we have a pea guacamole and...
450
00:22:12,600 --> 00:22:17,320
Oh, God! I didn't write it down.
A pea guacamole with cucumber
451
00:22:17,320 --> 00:22:19,320
and smashed cucumber...
OK, stop, stop, stop.
452
00:22:19,320 --> 00:22:21,920
You guys need to learn this.
You've only got two things on there.
453
00:22:23,280 --> 00:22:25,480
Let's have one meat, one vegetarian
454
00:22:25,480 --> 00:22:28,400
and one fish bento box, please,
with the snacks.
455
00:22:28,400 --> 00:22:33,000
Thank you. Craig... Yeah? ..how can
Sam not know about the snacks?
456
00:22:33,000 --> 00:22:34,640
Yeah, she should.
457
00:22:34,640 --> 00:22:37,040
Crackers and pea guacamole.
458
00:22:37,040 --> 00:22:38,880
This is for Gordon.
459
00:22:38,880 --> 00:22:42,280
Check on - one meat,
one veg, one fish.
460
00:22:42,280 --> 00:22:43,760
You've got ten minutes.
461
00:22:43,760 --> 00:22:45,880
Craig, can you turn around,
tuck your shirt in?
462
00:22:45,880 --> 00:22:48,600
It's all hanging out at the back.
Yeah, yeah. Sorry. Thank you.
463
00:22:48,600 --> 00:22:50,640
I've seen better service
down the Golden Egg
464
00:22:50,640 --> 00:22:51,840
down the Old Kent Road.
465
00:22:54,000 --> 00:22:56,520
I think all three of us need to
relax a bit, you know what I mean?
466
00:22:56,520 --> 00:22:58,320
Just taking the pressure
off ourselves.
467
00:22:58,320 --> 00:23:00,400
Just going to top his water up.
Yeah, yeah.
468
00:23:00,400 --> 00:23:03,320
Have you got your skewers on, Kier?
I had to take this out.
469
00:23:03,320 --> 00:23:07,040
That's going to wait.
Please put them on now.
470
00:23:07,040 --> 00:23:09,520
Get your edamame down.
Are you OK, Flo?
471
00:23:09,520 --> 00:23:12,160
So, you've got flour,
then batter for your courgette.
472
00:23:12,160 --> 00:23:14,840
I'm not sure about the flour,
but let's see.
473
00:23:14,840 --> 00:23:17,240
Have you got your bok choy in?
No, I haven't yet.
474
00:23:17,240 --> 00:23:19,120
We need to be thinking.
Get your meat on,
475
00:23:19,120 --> 00:23:22,600
then move on to your edamame
and your bok choy. Yeah.
476
00:23:22,600 --> 00:23:25,360
Craig, one thing you should know
about the guests here is
477
00:23:25,360 --> 00:23:27,840
they're in and they're out,
so be efficient.
478
00:23:27,840 --> 00:23:30,200
Sam, what are the snacks, please?
479
00:23:30,200 --> 00:23:33,560
Pea guacamole with rice...with
rice cake...crackers.
480
00:23:33,560 --> 00:23:35,520
Sorry. And, erm...
481
00:23:39,200 --> 00:23:41,960
Go back to the kitchen. Oh, God!
482
00:23:41,960 --> 00:23:43,600
Oh, my Lord.
483
00:23:43,600 --> 00:23:46,480
Kier, my squid cooked
really quickly.
484
00:23:46,480 --> 00:23:47,640
Are you ready or not yet?
485
00:23:47,640 --> 00:23:50,520
Erm, just got to make sure
I don't burn this meat.
486
00:23:50,520 --> 00:23:54,080
Courgette for the fish. Salt.
Don't worry about the... Salt.
487
00:23:54,080 --> 00:23:56,120
Ow! Salt. Yeah, yeah,
we're all good.
488
00:23:56,120 --> 00:23:58,240
I'm done with the fish.
How long, Kier?
489
00:23:58,240 --> 00:24:00,800
I'm nearly there. There's the meat.
490
00:24:00,800 --> 00:24:05,080
Service, please.
One meat, one fish, one vegetable.
491
00:24:10,120 --> 00:24:13,960
In the fish bento,
we have yuzu-glazed prawns
492
00:24:13,960 --> 00:24:16,760
with tempura, erm, courgettes,
493
00:24:16,760 --> 00:24:21,040
seaweed salad, rice and, erm,
salt-and-pepper squid.
494
00:24:21,040 --> 00:24:22,920
Nice explanation.
Just need to be quicker.
495
00:24:22,920 --> 00:24:24,240
OK. I need you to be more fluid.
496
00:24:24,240 --> 00:24:27,120
Thank you. Is everything OK
with your meal?
497
00:24:27,120 --> 00:24:28,360
I haven't tried it yet.
498
00:24:28,360 --> 00:24:30,440
It'd be nice if you let me have
a little bite to eat,
499
00:24:30,440 --> 00:24:33,840
and then I'll let you know.
Thank you. Thank you. Sorry.
500
00:24:38,000 --> 00:24:39,160
First time in a restaurant,
501
00:24:39,160 --> 00:24:40,880
Gordon Ramsay's just
eating your food.
502
00:24:40,880 --> 00:24:42,280
No biggie. No biggie.
503
00:24:44,400 --> 00:24:45,440
Shit!
504
00:24:47,440 --> 00:24:49,440
Is everything OK with your meal?
505
00:24:49,440 --> 00:24:51,120
Would you mind just
taking that one back?
506
00:24:51,120 --> 00:24:53,720
There's no seasoning on the squid
whatsoever. It's just bland.
507
00:24:53,720 --> 00:24:56,400
Sure. Thank you. Oh, no! He's not
sending something back, is he?
508
00:24:56,400 --> 00:24:59,720
What is he sending back?
The squid - he said it's bland.
509
00:24:59,720 --> 00:25:01,880
Yeah? We can try
and reseason the batter.
510
00:25:01,880 --> 00:25:05,000
More salt? Salt and pepper.
Can we change the batter?
511
00:25:05,000 --> 00:25:07,320
Do you want me
to recook anything of that?
512
00:25:07,320 --> 00:25:10,360
It should be OK.
Close the bento to keep it hot.
513
00:25:10,360 --> 00:25:12,680
This is exactly
what they need to avoid.
514
00:25:12,680 --> 00:25:15,840
Every returned box not only affects
the customer experience,
515
00:25:15,840 --> 00:25:17,640
but also has huge cost implications.
516
00:25:17,640 --> 00:25:20,880
It's crispier.
Definitely crispier. Service!
517
00:25:23,920 --> 00:25:27,000
Right. Erm...
518
00:25:27,000 --> 00:25:29,440
Just so I'm clear,
the box went back to the kitchen,
519
00:25:29,440 --> 00:25:32,280
and they redid the squid,
and everything else is the same?
520
00:25:32,280 --> 00:25:35,240
When we send something back
to the kitchen, what do we do?
521
00:25:35,240 --> 00:25:37,480
The whole thing would get redone.
The whole thing.
522
00:25:37,480 --> 00:25:39,400
That is basic - very basic.
523
00:25:41,280 --> 00:25:44,640
If somebody complains about
one sector of that box,
524
00:25:44,640 --> 00:25:47,080
the whole lot needs to get redone.
525
00:25:47,080 --> 00:25:50,040
OK? We're in Mayfair,
not a camping site.
526
00:25:50,040 --> 00:25:52,320
Yeah. Yeah? Standards, OK?
527
00:25:52,320 --> 00:25:54,240
I know we can be a lot better.
528
00:25:54,240 --> 00:25:57,560
My restaurant.
Your quarterfinal. Own it.
529
00:25:58,680 --> 00:26:00,720
Good luck. ALL: Thank you.
530
00:26:00,720 --> 00:26:02,720
Oh, I feel like I want to cry.
531
00:26:02,720 --> 00:26:04,920
GORDON SIGHS
532
00:26:02,720 --> 00:26:04,920
Hey, we ordered the snacks.
533
00:26:04,920 --> 00:26:06,440
No snacks. Fuck me!
534
00:26:06,440 --> 00:26:08,240
Let's go. Let's go. Let's go.
We got this.
535
00:26:08,240 --> 00:26:10,920
I think people are feeling
the pressure. Final six.
536
00:26:10,920 --> 00:26:12,120
No-one can really hide.
537
00:26:12,120 --> 00:26:14,840
But I just think this is still
way too early for me to go home,
538
00:26:14,840 --> 00:26:16,520
and I would hate
to go home on something
539
00:26:16,520 --> 00:26:17,840
that's not in my back garden.
540
00:26:17,840 --> 00:26:20,680
Just positive. It's fine.
We are here. We are a team.
541
00:26:22,920 --> 00:26:27,880
I am treating every single bento box
like it's a bento box for Gordon,
542
00:26:27,880 --> 00:26:30,760
without missing anything off
or falling behind on timings
543
00:26:30,760 --> 00:26:33,240
and making sure that
everyone's doing it in the kitchen.
544
00:26:33,240 --> 00:26:36,680
Ah! I think I've just realised
what's about to happen.
545
00:26:39,880 --> 00:26:41,480
I don't have any concerns.
546
00:26:41,480 --> 00:26:44,120
No, no, no. It'll go well.
It'll go well.
547
00:26:44,120 --> 00:26:47,080
It'll go well. Yes, it will go well.
548
00:26:47,080 --> 00:26:51,160
So, smashed cucumber.
Pea guac with rice crackers. OK.
549
00:26:51,160 --> 00:26:53,880
Not the best start.
Slightly all over the place.
550
00:26:53,880 --> 00:26:56,760
That's just with one customer
sat in the dining room.
551
00:26:56,760 --> 00:26:59,120
Can you imagine
when there's 30 in there?
552
00:26:59,120 --> 00:27:01,120
Right now, I'm not feeling too good.
553
00:27:07,560 --> 00:27:09,520
With the start of
the lunchtime service
554
00:27:09,520 --> 00:27:12,600
only minutes away, I hope the teams
have taken on my feedback.
555
00:27:12,600 --> 00:27:14,680
Guys, you've checked
all your fridges, yeah?
556
00:27:14,680 --> 00:27:16,440
The only way
they're going to succeed
557
00:27:16,440 --> 00:27:18,960
in this quarterfinal challenge
is if they communicate...
558
00:27:18,960 --> 00:27:21,520
Four, five, six, nine and seven.
559
00:27:21,520 --> 00:27:22,880
..and keep calm.
560
00:27:25,600 --> 00:27:30,080
1pm, and the guests are starting
to arrive for lunch.
561
00:27:30,080 --> 00:27:33,720
So, you've got two woks,
you've got enough clean water.
562
00:27:33,720 --> 00:27:36,480
Can you tie me up a bit tighter?
563
00:27:36,480 --> 00:27:37,920
It's a 90-minute service
564
00:27:37,920 --> 00:27:40,640
and I expect every guest
to leave the restaurant
565
00:27:40,640 --> 00:27:43,000
with the same
high-end dining experience,
566
00:27:43,000 --> 00:27:45,240
as well as a swift
and delicious meal.
567
00:27:45,240 --> 00:27:46,520
Be yourself, girl.
568
00:27:46,520 --> 00:27:49,280
That's how you smash it -
just being yourself, innit? Yeah.
569
00:27:49,280 --> 00:27:50,640
Be myself.
570
00:27:52,320 --> 00:27:54,320
With my expert team and I
keeping an eye
571
00:27:54,320 --> 00:27:56,280
on the contenders' performance,
572
00:27:56,280 --> 00:28:00,520
it's time to see who shines
under this added level of pressure.
573
00:28:00,520 --> 00:28:03,360
Hi, guys. How are you?
Welcome to the Lucky Cat.
574
00:28:03,360 --> 00:28:04,920
Nice to meet you. I'm Craig.
575
00:28:04,920 --> 00:28:07,040
Follow me through
and I'll show you where to sit.
576
00:28:07,040 --> 00:28:09,080
You can sit at table 12.
Everyone looks nice.
577
00:28:09,080 --> 00:28:10,480
Enjoying the weather? Thank you.
578
00:28:10,480 --> 00:28:13,640
You'll be looked after by Sam today,
so take care.
579
00:28:13,640 --> 00:28:16,520
AMY: We've got guests coming in,
so look alive.
580
00:28:16,520 --> 00:28:19,280
Would you like to wait there, guys,
and I'll be with you in a second?
581
00:28:19,280 --> 00:28:21,720
I'll take you to your seats.
How are you? You all right? Yeah.
582
00:28:21,720 --> 00:28:24,600
Enjoying the weather? My name's Sam
and I'll be your server today.
583
00:28:24,600 --> 00:28:26,120
Do you know what
you'd like to drink?
584
00:28:26,120 --> 00:28:28,280
I'll leave you with Andy.
Thank you, Andy.
585
00:28:28,280 --> 00:28:30,840
My name's Andy. Like Craig said,
welcome to Lucky Cat.
586
00:28:30,840 --> 00:28:33,560
For drinks, what would you like?
We'll have white wine.
587
00:28:33,560 --> 00:28:35,600
Everyone with a white wine,
right? OK.
588
00:28:35,600 --> 00:28:37,280
With the restaurant filling up...
589
00:28:37,280 --> 00:28:38,800
Enjoying the weather, then?
590
00:28:38,800 --> 00:28:40,880
..and the welcome snacks
finally served...
591
00:28:40,880 --> 00:28:44,640
We have some pea guac
and some smashed cucumber.
592
00:28:44,640 --> 00:28:46,320
That's my favourite.
593
00:28:46,320 --> 00:28:48,320
Have you looked through
the menu at all?
594
00:28:48,320 --> 00:28:50,120
I'll go for the meat, please.
595
00:28:50,120 --> 00:28:52,160
Three fish and a meat, yeah.
596
00:28:52,160 --> 00:28:55,160
..Craig wastes no time
taking orders to the pass...
597
00:28:55,160 --> 00:28:58,920
Guys, check. Right,
three fish, one meat.
598
00:28:58,920 --> 00:29:02,520
..but, for Mario,
standards are already falling short.
599
00:29:02,520 --> 00:29:05,840
We just started the service
and Craig's already messed it up.
600
00:29:05,840 --> 00:29:08,600
You look after the tables
on the order of sitting down,
601
00:29:08,600 --> 00:29:10,440
so the first seated
gets served first.
602
00:29:10,440 --> 00:29:12,040
He's taken an order
from other tables,
603
00:29:12,040 --> 00:29:14,120
rather than taking the order
from the first table,
604
00:29:14,120 --> 00:29:15,480
so they're already behind.
605
00:29:15,480 --> 00:29:17,600
Not a great start.
606
00:29:17,600 --> 00:29:21,440
What? Six skewers, yeah?
Yeah, will do.
607
00:29:21,440 --> 00:29:24,640
Rock that edamame, as well.
Just one portion of edamame.
608
00:29:24,640 --> 00:29:28,160
We need three minutes for the meat,
so, wait, wait. Yeah.
609
00:29:28,160 --> 00:29:30,960
My name's Sam.
I'll be your host today.
610
00:29:30,960 --> 00:29:33,840
And it's not long before the
problems from their practice run...
611
00:29:33,840 --> 00:29:38,480
So, on the menu today, we have
a meat bento, fish and, erm...
612
00:29:40,600 --> 00:29:42,400
..veg. ..crop up again.
613
00:29:42,400 --> 00:29:45,280
How did I forget that veg? Oh, boy!
614
00:29:46,680 --> 00:29:49,640
I had the fish earlier and I thought
it was great, to be honest.
615
00:29:49,640 --> 00:29:52,520
But whilst the first order
is yet to be boxed...
616
00:29:52,520 --> 00:29:55,640
See with this one? That's meat
without the seaweed salad.
617
00:29:55,640 --> 00:29:56,960
What would you like?
618
00:29:56,960 --> 00:29:58,880
..a rapid stream of checks
to the pass...
619
00:29:58,880 --> 00:30:01,080
I'm meat, as well, yeah.
Fantastic. Thank you so much.
620
00:30:01,080 --> 00:30:03,080
..is already overburdening
the kitchen.
621
00:30:03,080 --> 00:30:05,000
So we've got table 12.
622
00:30:05,000 --> 00:30:06,760
Yeah. Just leave it.
623
00:30:06,760 --> 00:30:08,560
Where would you like this, Amy?
624
00:30:08,560 --> 00:30:10,000
Just stick it on the board.
625
00:30:10,000 --> 00:30:11,240
I want to put this cup here.
626
00:30:11,240 --> 00:30:13,800
So we've got another three fish,
one meat.
627
00:30:13,800 --> 00:30:15,320
I'll get that on in just a sec.
628
00:30:15,320 --> 00:30:17,120
Watch that prawn doesn't burn there,
Kier.
629
00:30:17,120 --> 00:30:19,800
It's caramelised, yeah, not burnt,
yeah? Big difference.
630
00:30:19,800 --> 00:30:23,360
So I have six prawn skewers there.
Yeah.
631
00:30:23,360 --> 00:30:25,520
You've got five prawn skewers here,
Kier.
632
00:30:25,520 --> 00:30:26,880
I need another one now.
633
00:30:26,880 --> 00:30:29,360
What? Is there only five? Now. Kier.
634
00:30:29,360 --> 00:30:31,520
Three twos are six,
yeah? Not five. Yes?
635
00:30:31,520 --> 00:30:33,040
You need to be super-vocal.
636
00:30:33,040 --> 00:30:36,440
Kier, do you need help?
I'm OK, actually, yeah. Maybe.
637
00:30:36,440 --> 00:30:37,600
What have we got?
638
00:30:37,600 --> 00:30:39,560
We've got three fish and one
meat on the next.
639
00:30:39,560 --> 00:30:41,000
Listen. Yeah, I'm listening.
640
00:30:41,000 --> 00:30:43,680
Tell me what I have to do.
641
00:30:43,680 --> 00:30:46,160
Three, one, two...
642
00:30:46,160 --> 00:30:50,640
Kier, you can't lift the shrimp and
the pork with the same tongs.
643
00:30:50,640 --> 00:30:51,680
OK? OK.
644
00:30:53,560 --> 00:30:55,280
Starting to regret this.
645
00:30:56,720 --> 00:30:58,760
I'll bring over some snacks
for you and also
646
00:30:58,760 --> 00:31:00,400
put your drinks order through.
647
00:31:00,400 --> 00:31:01,440
Thank you. Thank you.
648
00:31:05,360 --> 00:31:07,720
How are you? Are you well?
Very well, thank you. That's good.
649
00:31:07,720 --> 00:31:10,680
I'm sure Craig will be over to seat
you in a second, OK?
650
00:31:13,800 --> 00:31:16,360
Just ignoring the guests waiting
at the entrance.
651
00:31:18,680 --> 00:31:21,400
Tell him. Yes. Just tap him and
tell him.
652
00:31:21,400 --> 00:31:23,360
Your guests are at the entrance
waiting.
653
00:31:23,360 --> 00:31:25,200
Yep, no worries. Let's go. Let's go.
654
00:31:28,440 --> 00:31:30,680
Sorry, I won't be a second.
That's OK.
655
00:31:30,680 --> 00:31:32,080
Nice cold beer...
656
00:31:32,080 --> 00:31:33,120
Thank you.
657
00:31:34,560 --> 00:31:35,600
INDISTINCT
658
00:31:37,840 --> 00:31:40,040
Be back with your drinks in two
seconds.
659
00:31:41,200 --> 00:31:42,840
Would you like to come with me?
660
00:31:42,840 --> 00:31:45,080
How are you enjoying the weather?
661
00:31:45,080 --> 00:31:48,640
I'll get you seated. Just over
here for me.
662
00:31:48,640 --> 00:31:51,880
The guests at the entrance are
waiting for a long time.
663
00:31:51,880 --> 00:31:53,400
Oh, my God. Craig's lost it.
664
00:31:53,400 --> 00:31:55,520
The room's running him
rather than him running the room.
665
00:31:55,520 --> 00:31:57,480
There's no communication
with him or his team.
666
00:31:57,480 --> 00:32:00,000
Guests waiting at the door. Say
again. Guests waiting at the door.
667
00:32:00,000 --> 00:32:01,720
OK. Thank you.
668
00:32:01,720 --> 00:32:04,080
Hello, ladies, how are you, all
right? And gentlemen, I can see.
669
00:32:04,080 --> 00:32:05,760
Come through. Come through.
670
00:32:06,920 --> 00:32:07,960
Service!
671
00:32:09,120 --> 00:32:12,680
20 minutes into lunch, and with
the restaurant almost at capacity...
672
00:32:12,680 --> 00:32:13,760
My pleasure.
673
00:32:13,760 --> 00:32:16,400
..the service team are still
finding their feet.
674
00:32:16,400 --> 00:32:18,320
We are ready for the big reveal,
yeah? Absolutely.
675
00:32:18,320 --> 00:32:20,760
One, two, three. There we go.
Sorry.
676
00:32:20,760 --> 00:32:22,800
I hope you all enjoy your food.
677
00:32:22,800 --> 00:32:24,080
Thank you. Andy.
678
00:32:24,080 --> 00:32:25,920
No-one's explained what's in there.
679
00:32:25,920 --> 00:32:27,840
Come on, give me those. Give me
those.
680
00:32:27,840 --> 00:32:29,080
Come on.
681
00:32:29,080 --> 00:32:31,080
Let me just give you a little
rundown on what we have.
682
00:32:31,080 --> 00:32:32,760
Let's see if I get this the right
way round.
683
00:32:32,760 --> 00:32:36,680
OK, so we have the fish
and meat, and the big reveal.
684
00:32:38,320 --> 00:32:40,520
Is this the wrong way round?
685
00:32:40,520 --> 00:32:42,880
We've swapped meals. OK.
686
00:32:42,880 --> 00:32:44,520
Bloody hell.
687
00:32:44,520 --> 00:32:46,640
Sam, they're
positioned on the check.
688
00:32:46,640 --> 00:32:49,040
So you don't go over there, "Who's
having fish, who's having meat?"
689
00:32:49,040 --> 00:32:51,760
But more importantly, you've got to
be in and out. Nippy, nippy, nippy,
yeah?
690
00:32:51,760 --> 00:32:53,360
A little bit quicker. Let's go.
691
00:32:55,280 --> 00:32:59,360
I am about one minute off on the
fish and about two minutes off on
the meat.
692
00:32:59,360 --> 00:33:01,360
When did you put that edamame
in, mate?
693
00:33:01,360 --> 00:33:04,200
Right at the start. Get it out.
Get a fresh one in.
694
00:33:04,200 --> 00:33:05,840
With orders backing
up in the kitchen...
695
00:33:05,840 --> 00:33:08,000
Meat. No seaweed. Mushroom instead.
696
00:33:08,000 --> 00:33:10,520
..it's vital that Amy and her team
box clever...
697
00:33:10,520 --> 00:33:12,680
Fish, no seaweed,
mushroom instead.
698
00:33:12,680 --> 00:33:14,400
..and communicate any changes...
699
00:33:14,400 --> 00:33:18,560
Three fish, three prawns incoming.
Fish, no seaweed, mushroom instead.
700
00:33:18,560 --> 00:33:21,520
..otherwise, there's no way
guests are getting fed.
701
00:33:21,520 --> 00:33:23,360
I've got my three fish there.
702
00:33:23,360 --> 00:33:26,600
Stop talking while I'm thinking,
please, I pray to God.
703
00:33:26,600 --> 00:33:30,440
Well, that's going to be difficult.
Please, just literally just give me
silence
704
00:33:30,440 --> 00:33:31,600
for two minutes.
705
00:33:31,600 --> 00:33:33,680
This next check, right...
Bit louder, Amy.
706
00:33:33,680 --> 00:33:35,000
I'm not talking to you.
707
00:33:35,000 --> 00:33:36,600
It's fine. Amy.
708
00:33:36,600 --> 00:33:37,880
You're landing the aircraft.
709
00:33:37,880 --> 00:33:40,800
So you're central control to this,
that's why you talk to each other.
710
00:33:40,800 --> 00:33:43,280
The timing and the communication
is off.
711
00:33:43,280 --> 00:33:45,280
We need to get our timing
back, please.
712
00:33:45,280 --> 00:33:50,600
Right. So we are sending three meat,
three fish, yeah?
713
00:33:52,680 --> 00:33:56,040
When done correctly, the bento boxes
should be cooked and served
714
00:33:56,040 --> 00:33:57,520
in around ten minutes.
715
00:33:57,520 --> 00:33:59,600
Sorry about the wait, guys.
I've just chased up your food.
716
00:33:59,600 --> 00:34:01,200
It should only be a few minutes.
That's OK.
717
00:34:01,200 --> 00:34:04,240
How long on table ten?
That? Nowhere near, mate.
718
00:34:04,240 --> 00:34:06,560
But with the kitchen behind...
Table 12, how long, please?
719
00:34:06,560 --> 00:34:09,840
..timings have gone
completely out the window...
720
00:34:09,840 --> 00:34:11,360
Table nine is waiting.
721
00:34:11,360 --> 00:34:13,080
Everyone's waiting at the moment.
722
00:34:13,080 --> 00:34:15,440
..and guests are getting
hungry and restless.
723
00:34:18,800 --> 00:34:21,680
Sam, table 12 was the first
table in.
724
00:34:21,680 --> 00:34:23,280
We've already fed three other
tables.
725
00:34:23,280 --> 00:34:24,440
What's happened to their food?
726
00:34:24,440 --> 00:34:26,520
I've asked them several
times and they keep saying,
727
00:34:26,520 --> 00:34:27,640
"It's coming, it's coming."
728
00:34:27,640 --> 00:34:29,840
Well, it just looks a bit
embarrassing, they're looking round.
729
00:34:29,840 --> 00:34:31,280
How long for table 12, please?
730
00:34:31,280 --> 00:34:33,440
They were here first and still
haven't been served.
731
00:34:33,440 --> 00:34:35,600
OK, I swear to God it's coming.
732
00:34:35,600 --> 00:34:37,000
Guys, I'm so sorry about the wait.
733
00:34:37,000 --> 00:34:39,680
Your food is just getting
plated now.
734
00:34:39,680 --> 00:34:42,520
Table 12 is our first table
to sit down and no food.
735
00:34:42,520 --> 00:34:43,880
There's no communication.
736
00:34:43,880 --> 00:34:45,280
Craig is not talking.
737
00:34:45,280 --> 00:34:47,240
And Amy's shut down.
738
00:34:47,240 --> 00:34:49,000
What a shame.
739
00:34:49,000 --> 00:34:51,360
An hour into the 90-minute
service...
740
00:34:51,360 --> 00:34:53,040
This is table 12.
741
00:34:53,040 --> 00:34:56,280
..and table 12's order
is finally on the pass.
742
00:34:56,280 --> 00:34:58,040
Going to go and get your food
for you now.
743
00:34:58,040 --> 00:35:00,040
Thank you so much for your patience.
744
00:35:00,040 --> 00:35:01,840
All right, there's the meat.
745
00:35:01,840 --> 00:35:03,760
But there's another problem.
746
00:35:03,760 --> 00:35:06,320
Hey, come on, look at this.
Black is burnt.
747
00:35:06,320 --> 00:35:08,680
Kier, get some more pork on.
Oh, my gosh.
748
00:35:08,680 --> 00:35:10,560
We have to restart all of them.
Yeah. Come on, guys.
749
00:35:10,560 --> 00:35:12,080
Let's pick it up. How much? Six.
750
00:35:12,080 --> 00:35:14,880
Kier looks a mess, man.
751
00:35:14,880 --> 00:35:17,120
He's not even thinking
about what he's doing.
752
00:35:17,120 --> 00:35:18,680
Flo, she's working super-fast.
753
00:35:18,680 --> 00:35:20,840
She should have been on the fucking
hotplate, if I'm honest.
754
00:35:20,840 --> 00:35:22,920
We need to keep an eye
on this pork.
755
00:35:22,920 --> 00:35:24,280
Kier, how many have you burned now?
756
00:35:24,280 --> 00:35:26,760
Eight. Too many. Eight.
Yeah, sorry about that.
757
00:35:26,760 --> 00:35:28,800
When you put too much on there,
it's just starting to burn.
758
00:35:28,800 --> 00:35:31,560
Yeah, yeah, I get it. And then
there's no point in putting 12 on
and burning six, right?
759
00:35:31,560 --> 00:35:32,720
Yeah.
760
00:35:32,720 --> 00:35:33,800
Please be careful.
761
00:35:33,800 --> 00:35:35,040
Kier's got no standards.
762
00:35:35,040 --> 00:35:38,320
There's no standards being held
there. No.
763
00:35:38,320 --> 00:35:41,280
There you are. My pleasure.
764
00:35:41,280 --> 00:35:44,760
Is everything OK with your food?
It's pretty nice. Fantastic.
765
00:35:44,760 --> 00:35:45,960
Enjoy.
766
00:35:45,960 --> 00:35:47,240
How is the wine?
767
00:35:47,240 --> 00:35:49,560
Exquisite. That's what I like to
hear.
768
00:35:49,560 --> 00:35:51,400
Right. Bring the pork here now.
769
00:35:53,120 --> 00:35:55,600
Craig, pick this up, please.
That is table 12.
770
00:35:55,600 --> 00:35:58,360
You've got fish, meat, fish, meat.
OK.
771
00:35:58,360 --> 00:35:59,800
You've got a fish.
772
00:36:01,240 --> 00:36:03,400
Thank you.
And a meat. Enjoy. It's delicious.
773
00:36:03,400 --> 00:36:05,400
Craig? Thank you. Thanks.
You just put them down.
774
00:36:05,400 --> 00:36:07,160
No-one's got any idea
what they're eating.
775
00:36:07,160 --> 00:36:08,960
No, that's fine. Explain. Quickly.
776
00:36:08,960 --> 00:36:12,640
Sorry, guys. I should have explained
exactly what you're eating.
777
00:36:12,640 --> 00:36:14,760
So, what's next? Hang on.
778
00:36:14,760 --> 00:36:16,640
Yeah, I just need to know
so I can cook.
779
00:36:16,640 --> 00:36:18,800
Yeah. No, I know you do,
but please just be quiet.
780
00:36:18,800 --> 00:36:20,320
Kier and Flo can't see the tickets.
781
00:36:20,320 --> 00:36:22,400
They're depending on Amy to
co-ordinate that.
782
00:36:22,400 --> 00:36:23,840
Now she's shut down.
783
00:36:26,080 --> 00:36:28,840
Amy? You've got to communicate
to the team. Yeah.
784
00:36:28,840 --> 00:36:31,120
Up next... Yeah.
..five meat, one veg.
785
00:36:31,120 --> 00:36:33,040
After that, two veg, two fish.
786
00:36:33,040 --> 00:36:34,920
You need to speak up now
and use your voice. Yes.
787
00:36:34,920 --> 00:36:36,320
So we are going on table eight,
788
00:36:36,320 --> 00:36:38,120
which is five meat and one
vegetable.
789
00:36:38,120 --> 00:36:40,720
After that, we are going on table
nine, which is two meat,
790
00:36:40,720 --> 00:36:43,200
after that, two meat, so we're
making... OK, well, stop there.
791
00:36:43,200 --> 00:36:45,240
Yeah? So that's easy.
Put two twos together.
792
00:36:45,240 --> 00:36:47,240
Start a time. Yeah.
Four minutes, three minutes.
793
00:36:47,240 --> 00:36:49,360
So we work in unison, please. OK.
794
00:36:49,360 --> 00:36:51,160
We can do this, guys.
We can do it!
795
00:36:54,120 --> 00:36:55,880
With food stalling in the kitchen,
796
00:36:55,880 --> 00:36:59,160
the service team have to deal
with the fallout in the restaurant.
797
00:36:59,160 --> 00:37:01,840
Sorry to keep you waiting, guys.
It won't be too much longer.
798
00:37:01,840 --> 00:37:03,720
Can I get you a drink at all?
799
00:37:03,720 --> 00:37:05,880
Can you look if our bentos are
coming?
800
00:37:05,880 --> 00:37:07,400
I'll chase that for you now.
801
00:37:07,400 --> 00:37:08,880
I'm here with more drinks.
802
00:37:08,880 --> 00:37:11,400
But they've got problems
of their own.
803
00:37:11,400 --> 00:37:14,160
Craig, we're still leaving the menus
on the table. Looks so tacky.
804
00:37:14,160 --> 00:37:17,760
OK. Get some standards across the
service now. Of course, yeah.
No worries. OK. It's not a pub.
805
00:37:17,760 --> 00:37:19,560
I've never, ever
seen a service like this.
806
00:37:19,560 --> 00:37:23,360
Menus around, guests complaining,
hands up on the tables everywhere.
807
00:37:23,360 --> 00:37:25,040
This is not a service.
808
00:37:25,040 --> 00:37:26,480
This is a mess.
809
00:37:26,480 --> 00:37:28,800
Fucking hell. What have I done?
810
00:37:28,800 --> 00:37:30,040
Come on, let's do this, yeah?
811
00:37:30,040 --> 00:37:31,360
Thank God we have Andy.
812
00:37:31,360 --> 00:37:33,200
Sam, go in front of me
cos you're one and two.
813
00:37:33,200 --> 00:37:35,400
He's speaking to the guests.
He's speaking to his team.
814
00:37:35,400 --> 00:37:37,600
He's communicating very well
with everyone around him.
815
00:37:37,600 --> 00:37:39,400
He's owning his section.
816
00:37:39,400 --> 00:37:41,720
ALL: Wow.
817
00:37:41,720 --> 00:37:44,560
OK. I'll bring over some water
in a second for you. Yeah?
818
00:37:44,560 --> 00:37:46,360
GUESTS: Thank you. My pleasure.
819
00:37:54,720 --> 00:37:56,760
How long's that ticket been there,
Craig? An hour.
820
00:37:56,760 --> 00:37:59,400
Yes. One hour. You're supposed to be
in and out within an hour. Yeah.
821
00:37:59,400 --> 00:38:01,520
Not sat for an hour. No worries.
We're so sorry.
822
00:38:04,080 --> 00:38:06,120
Yeah.
823
00:38:06,120 --> 00:38:07,920
Yeah, we'll just chase for you.
I apologise.
824
00:38:07,920 --> 00:38:09,800
I'll check with the kitchen.
825
00:38:12,120 --> 00:38:13,720
Table seven need to go home.
826
00:38:13,720 --> 00:38:15,280
So... I don't know how I'm supposed
827
00:38:15,280 --> 00:38:17,720
to physically cook food
quicker, though, Craig.
828
00:38:17,720 --> 00:38:19,640
Yeah? I've offered them a
complimentary wine.
829
00:38:19,640 --> 00:38:22,560
I'll pay the bill. No, no, no, it's
fine, but I've given them a drink.
830
00:38:22,560 --> 00:38:24,920
Amy, just give me a time for table
seven, please. Meat and fish.
831
00:38:24,920 --> 00:38:26,160
How long on a meat?
832
00:38:26,160 --> 00:38:27,560
I am two minutes off on the meat.
833
00:38:27,560 --> 00:38:29,000
How long on a fish?
834
00:38:29,000 --> 00:38:31,240
Er... Two minutes, three minutes,
yeah? About one minute.
835
00:38:31,240 --> 00:38:33,480
More edamame working, yeah?
Thanks. That's all right.
836
00:38:33,480 --> 00:38:36,520
Would you mind chucking
some edamame in for me?
837
00:38:36,520 --> 00:38:39,240
You're an absolute legend, Flo.
Thank you for that.
838
00:38:39,240 --> 00:38:41,320
I couldn't have simplified
the menu any more.
839
00:38:41,320 --> 00:38:43,520
There's three boxes on there.
Meat, fish and veg.
840
00:38:43,520 --> 00:38:45,680
I agree. I agree. Come on.
841
00:38:45,680 --> 00:38:47,920
Kier, four minutes for me.
Is it OK for you?
842
00:38:47,920 --> 00:38:50,360
I am nearly there on the fish.
843
00:38:50,360 --> 00:38:53,800
90 minutes up and the lunch service
should be coming to its end.
844
00:38:53,800 --> 00:38:55,560
Service, please.
845
00:38:55,560 --> 00:38:57,240
Service, please.
846
00:38:57,240 --> 00:38:59,080
Where are they?
847
00:38:59,080 --> 00:39:02,960
But instead, some tables are only
just receiving their food.
848
00:39:02,960 --> 00:39:05,480
So sorry about the wait there, guys.
I'm really sorry.
849
00:39:05,480 --> 00:39:07,320
Can I get you a drink at all?
850
00:39:07,320 --> 00:39:09,120
Here you go.
This one's for you.
851
00:39:09,120 --> 00:39:10,320
This is the meat, right? Yes.
852
00:39:12,560 --> 00:39:14,000
I'll get the chopsticks.
853
00:39:14,000 --> 00:39:15,840
There you are.
854
00:39:15,840 --> 00:39:17,360
Thank you, my friend.
855
00:39:18,840 --> 00:39:21,200
Come on. The last table's a fish and
a meat, yeah?
856
00:39:21,200 --> 00:39:23,320
One fish, one meat. Let's go.
857
00:39:23,320 --> 00:39:26,440
The contenders have one last
push to turn this around.
858
00:39:26,440 --> 00:39:28,400
Is this the last one?
Kier just cooked that.
859
00:39:28,400 --> 00:39:30,440
Come on. Chicken is done.
860
00:39:30,440 --> 00:39:31,920
Last one. Come on.
861
00:39:31,920 --> 00:39:34,280
Done? Done.
862
00:39:34,280 --> 00:39:36,320
It's on the pass. It's on the pass.
I'm so sorry, guys.
863
00:39:36,320 --> 00:39:38,240
Oh, thank you, darling.
Yeah? Are you OK?
864
00:39:38,240 --> 00:39:41,120
I'm starving! Yes. Very hungry?
Yeah, I'm sure. Yeah.
865
00:39:41,120 --> 00:39:44,040
I'm starving! I promise you...I
promise you. It's on the way.
866
00:39:46,000 --> 00:39:48,080
Kier, come over.
I just touched them.
867
00:39:48,080 --> 00:39:50,200
They've been sat there five
minutes... Yeah, yeah.
868
00:39:50,200 --> 00:39:51,840
..because no-one's on the same
page.
869
00:39:51,840 --> 00:39:54,720
I mean, I am calling out our times,
I just... It's fine.
870
00:39:54,720 --> 00:39:56,600
It's not fine.
It's a shitshow,
871
00:39:56,600 --> 00:39:59,040
and the last three tables
there was just embarrassing.
872
00:39:59,040 --> 00:40:01,400
So can you and Flo talk
and give me a fresh one
873
00:40:01,400 --> 00:40:02,760
for the last table, please? Yes.
874
00:40:02,760 --> 00:40:04,600
Is that too much to ask for?
No, it's not.
875
00:40:04,600 --> 00:40:06,480
No. So, I'd like a standard to be
set. Yes.
876
00:40:06,480 --> 00:40:09,480
So can we have fresh? Yeah.
Absolutely fresh on.
877
00:40:09,480 --> 00:40:12,320
Two prawns, two pork skewers,
two prawn skewers.
878
00:40:12,320 --> 00:40:13,920
Can you do it in three minutes?
879
00:40:13,920 --> 00:40:15,760
Yes, I can. OK.
880
00:40:28,040 --> 00:40:29,800
Service.
881
00:40:30,880 --> 00:40:32,880
Ah. Well done.
882
00:40:32,880 --> 00:40:35,320
There you are. Ooooh!
883
00:40:45,000 --> 00:40:46,360
How do you feel?
884
00:40:48,160 --> 00:40:50,560
Don't break. Not now.
Not now. Not now.
885
00:40:53,360 --> 00:40:56,880
It's almost three, and the lunch
service is finally over.
886
00:40:56,880 --> 00:40:58,840
Thank you. No worries.
Yeah, lovely to meet you.
887
00:40:58,840 --> 00:41:01,080
Take it easy. Thank you.
And sorry for the delay again.
888
00:41:03,240 --> 00:41:05,600
Table six were waiting for...
889
00:41:05,600 --> 00:41:07,960
..45 minutes, it was. An hour.
890
00:41:07,960 --> 00:41:10,160
I think there's going to be a ton
for Gordon to critique us
891
00:41:10,160 --> 00:41:12,760
on in the grilling. For people
to wait 50 minutes...
892
00:41:12,760 --> 00:41:14,680
There's no way there should be
a compliment there.
893
00:41:14,680 --> 00:41:17,560
Just communication for me.
I was shit at that. It's cool, man.
894
00:41:17,560 --> 00:41:19,400
I think we controlled the
controller.
895
00:41:19,400 --> 00:41:21,560
I wish I could have done better,
896
00:41:21,560 --> 00:41:24,680
but I did the best that I could to
keep the guests happy.
897
00:41:24,680 --> 00:41:28,640
In a room of this size with three
people, it's tough, isn't it?
898
00:41:28,640 --> 00:41:31,520
I feel proud of myself
that I've given it a shot,
899
00:41:31,520 --> 00:41:33,480
but I would change a few
things if I could.
900
00:41:33,480 --> 00:41:36,200
Because you're not in the pub,
Craig.
901
00:41:36,200 --> 00:41:39,080
Yeah. I must say,
not my favourite thing.
902
00:41:39,080 --> 00:41:42,360
That was the hardest thing I've ever
fucking done in my life, I think.
903
00:41:42,360 --> 00:41:44,400
I did my best. I jumped
904
00:41:44,400 --> 00:41:48,480
a lot on Kier's station to help him
905
00:41:48,480 --> 00:41:51,240
because I didn't want
to let my team down today.
906
00:41:54,880 --> 00:41:57,840
I didn't take the easy road
and I put my neck on the line.
907
00:41:57,840 --> 00:42:00,720
I feel like I was supported,
especially by Flo.
908
00:42:00,720 --> 00:42:02,960
Kier did come into his own
towards the end.
909
00:42:02,960 --> 00:42:05,160
But it's too little, too late.
910
00:42:12,000 --> 00:42:13,440
OK.
911
00:42:13,440 --> 00:42:16,880
Last guest just gone.
That was a tough 90 minutes.
912
00:42:16,880 --> 00:42:18,920
It's painful. It's very painful.
913
00:42:18,920 --> 00:42:21,040
Let's talk about the service first.
Front of house.
914
00:42:21,040 --> 00:42:24,400
Watching guests being ignored at the
reception, watching guests waiting
915
00:42:24,400 --> 00:42:27,440
for their meal and watching
the maitre d' in charge
916
00:42:27,440 --> 00:42:30,360
not communicating with the kitchen
or not with his team,
917
00:42:30,360 --> 00:42:32,520
that was very painful as well.
Right.
918
00:42:32,520 --> 00:42:34,400
Craig should have led that...
919
00:42:34,400 --> 00:42:37,200
Craig wasn't in charge. He should
have led the whole operation.
920
00:42:37,200 --> 00:42:41,080
He just lost it. The service looked
a little bit haphazard.
921
00:42:41,080 --> 00:42:42,920
They were just throwing
the food at the table.
922
00:42:42,920 --> 00:42:45,360
They weren't even telling
the guests what was in the boxes.
923
00:42:45,360 --> 00:42:48,000
In the kitchen, Amy started with a
strong voice. Yes.
924
00:42:48,000 --> 00:42:50,560
What happened there? She got spun
out from the first check
925
00:42:50,560 --> 00:42:53,520
and never managed to really catch up
on herself.
926
00:42:53,520 --> 00:42:57,720
It's just too much information.
She didn't know how to get
that information out.
927
00:42:57,720 --> 00:43:00,280
So, what happened with Kier burning
those skewers? How do you burn a
928
00:43:00,280 --> 00:43:02,080
skewer? They're only on there for
two minutes.
929
00:43:02,080 --> 00:43:05,480
Yeah, the fact was that he burned
them. He was told they were burnt.
930
00:43:05,480 --> 00:43:07,840
And then he sent out even more
burnt skewers.
931
00:43:07,840 --> 00:43:09,480
I just felt it was a lack
of interest.
932
00:43:09,480 --> 00:43:12,600
Kitchen-wise, standouts.
I mean, Flo seemed organised.
933
00:43:12,600 --> 00:43:14,280
Flo was running.
She started running.
934
00:43:14,280 --> 00:43:16,640
She started jumping onto Kier's
side as well,
935
00:43:16,640 --> 00:43:19,760
and was super positive in the way
she handled herself.
936
00:43:19,760 --> 00:43:22,560
So, calm, collected service by Andy.
937
00:43:22,560 --> 00:43:25,920
Andy is. Andy really, really kept
his cool, smiling all the time,
938
00:43:25,920 --> 00:43:28,000
even though there were some
delays on his tables.
939
00:43:28,000 --> 00:43:29,920
He was going to the tables,
speaking to his guests.
940
00:43:29,920 --> 00:43:31,680
Really good feedback.
Appreciate it, gents.
941
00:43:31,680 --> 00:43:35,120
Thank you. Thank you. See you later.
Take care. See you. Thank you.
942
00:43:36,360 --> 00:43:38,040
Fucking hell.
943
00:43:57,280 --> 00:43:59,320
Back here so soon.
944
00:43:59,320 --> 00:44:01,440
Here we go, here we go.
945
00:44:01,440 --> 00:44:03,200
Here we go.
946
00:44:03,200 --> 00:44:05,560
Here we go, kitchen team.
947
00:44:05,560 --> 00:44:07,560
Did anyone else not sleep
last night?
948
00:44:07,560 --> 00:44:10,880
My dreams are just like...
either have got Gordon in them,
949
00:44:10,880 --> 00:44:13,200
or I'm doing some form of task.
Yeah.
950
00:44:13,200 --> 00:44:17,200
I'm like, "Oh, no!" Like...
951
00:44:18,680 --> 00:44:20,200
Welcome back.
952
00:44:21,560 --> 00:44:23,680
Good to see you all.
953
00:44:23,680 --> 00:44:27,080
This week was all about quality
and high-end service.
954
00:44:27,080 --> 00:44:29,600
Crucial in business. I told
you it was going to be tough,
955
00:44:29,600 --> 00:44:31,320
and I wasn't lying.
956
00:44:31,320 --> 00:44:34,560
Now, this challenge was in my
restaurant, my name above the door,
957
00:44:34,560 --> 00:44:39,720
and I handed my 25 years'
experience to you six.
958
00:44:39,720 --> 00:44:42,680
I had my staff training you,
959
00:44:42,680 --> 00:44:47,680
and myself and they were watching you
across every minute of that service.
960
00:44:47,680 --> 00:44:49,640
We're in the quarterfinals now,
961
00:44:49,640 --> 00:44:53,000
and the margins for error
are so slim.
962
00:44:55,200 --> 00:44:58,720
So, I had a big debrief with Mario
and Jocky at the end
963
00:44:58,720 --> 00:45:01,200
of that service and discussed
all your performances,
964
00:45:01,200 --> 00:45:06,720
and we all agreed that there
were two of you that stood out
965
00:45:06,720 --> 00:45:10,040
across this challenge
as two strong performers,
966
00:45:10,040 --> 00:45:12,720
and for that reason,
967
00:45:12,720 --> 00:45:15,560
the first person that I will not be
grilling tonight
968
00:45:15,560 --> 00:45:19,600
and will be in the semifinal...
969
00:45:19,600 --> 00:45:21,800
..is Flo.
970
00:45:21,800 --> 00:45:25,360
Thank you. Young lady, you acted
professionally in the kitchen,
971
00:45:25,360 --> 00:45:29,760
offering help to cover all aspects
of that kitchen,
972
00:45:29,760 --> 00:45:32,960
and honestly, I felt without you, it
would've been an even bigger
973
00:45:32,960 --> 00:45:36,440
disaster than it actually was.
So, good job. Thank you.
974
00:45:36,440 --> 00:45:41,120
The second person I won't be
grilling this week kept their cool
975
00:45:41,120 --> 00:45:47,120
under pressure and actually
did manage to keep a decent level
976
00:45:47,120 --> 00:45:49,520
of communication on the floor.
977
00:45:49,520 --> 00:45:52,040
My second semifinalist is...
978
00:45:53,720 --> 00:45:56,080
..Andy.
979
00:45:56,080 --> 00:45:59,640
Just unfazed under pressure,
which is a great sign.
980
00:45:59,640 --> 00:46:01,160
Well done, young man. Thank you.
981
00:46:01,160 --> 00:46:04,960
As for the rest of you,
simply not good enough.
982
00:46:04,960 --> 00:46:08,840
Sam, Craig, Amy and Keir.
983
00:46:08,840 --> 00:46:12,120
I want to see all of you in
the restaurant to grill
984
00:46:12,120 --> 00:46:14,280
you on your performances.
985
00:46:14,280 --> 00:46:18,200
At least one of you will be leaving
tonight.
986
00:46:18,200 --> 00:46:20,640
Good job, Flo, Andy. Well done.
987
00:46:20,640 --> 00:46:23,160
Well done. Well done.
988
00:46:23,160 --> 00:46:24,440
That was well deserved.
989
00:46:24,440 --> 00:46:25,760
Well done, bud.
990
00:46:25,760 --> 00:46:27,560
Well done.
991
00:46:27,560 --> 00:46:29,960
I'm not surprised
that I'm in grilling this week.
992
00:46:29,960 --> 00:46:33,760
I did struggle with the challenge,
but I'm going to fight my corner.
993
00:46:33,760 --> 00:46:36,160
I had a bad day in the office,
if you like.
994
00:46:36,160 --> 00:46:39,160
So, I have to tell Gordon exactly
why I need to be here
995
00:46:39,160 --> 00:46:41,600
and that I deserve to be here,
and I do.
996
00:46:41,600 --> 00:46:47,120
We're on week six and I've been five
weeks on the winning team
997
00:46:47,120 --> 00:46:51,080
and I need to prove to Gordon
that the common denominator
998
00:46:51,080 --> 00:46:54,160
between all of these
winning teams was me.
999
00:46:54,160 --> 00:46:56,360
It would be really difficult
to go out now
1000
00:46:56,360 --> 00:47:00,160
because it's, like, in touching
distance. There's a lot at stake.
1001
00:47:00,160 --> 00:47:03,200
So, yeah, I'm going to fight for it
because I want to be in the final.
1002
00:47:03,200 --> 00:47:04,720
That's what I'm going to do.
1003
00:47:07,880 --> 00:47:09,560
Kier, sit down, please.
1004
00:47:11,760 --> 00:47:14,320
Sam, take a seat, please.
1005
00:47:14,320 --> 00:47:16,280
Craig, sit down, please.
1006
00:47:17,640 --> 00:47:19,480
Amy, sit down, please.
1007
00:47:29,480 --> 00:47:31,800
In your mind, what went wrong?
1008
00:47:31,800 --> 00:47:34,480
Obviously, I made errors.
Of course I made errors.
1009
00:47:34,480 --> 00:47:38,440
But it was very difficult
having food coming from one side
1010
00:47:38,440 --> 00:47:41,960
and the other side,
getting one on time
1011
00:47:41,960 --> 00:47:44,800
and then finding out that six
skewers have gone in the bin.
1012
00:47:44,800 --> 00:47:47,080
So on that note, did you shut
that communication down?
1013
00:47:47,080 --> 00:47:48,520
Is that why they weren't talking?
1014
00:47:48,520 --> 00:47:50,760
I didn't shut the communication
down between that.
1015
00:47:50,760 --> 00:47:53,720
I was asking Kier questions
and he was getting very confused.
1016
00:47:53,720 --> 00:47:58,480
And I'm like, "No, listen, don't
talk. Just listen, listen to me."
1017
00:47:58,480 --> 00:48:02,560
Those levels of communication
should have been so much easier.
1018
00:48:02,560 --> 00:48:04,480
Why had you shut down?
1019
00:48:04,480 --> 00:48:08,040
I think communication between me
and Flo was good.
1020
00:48:08,040 --> 00:48:09,600
But without mincing words,
1021
00:48:09,600 --> 00:48:12,040
Amy kept telling me to shut up,
literally.
1022
00:48:12,040 --> 00:48:14,480
And there's only so many
times you can be told
1023
00:48:14,480 --> 00:48:16,360
to shut up before you have to,
really.
1024
00:48:16,360 --> 00:48:19,960
Because it was Amy's show.
She was running the kitchen.
1025
00:48:19,960 --> 00:48:22,200
If I was going against her
in that respect,
1026
00:48:22,200 --> 00:48:24,920
the wheels would have fallen off
even more.
1027
00:48:24,920 --> 00:48:27,280
Let's make one thing
fundamentally clear.
1028
00:48:27,280 --> 00:48:30,920
That is not how I'd like to operate
a service in the middle of Mayfair.
1029
00:48:30,920 --> 00:48:34,040
No. That 90 minutes was a shambles.
1030
00:48:34,040 --> 00:48:36,040
You were all over the place.
1031
00:48:36,040 --> 00:48:38,880
You were literally putting
those boxes down and disappearing.
1032
00:48:38,880 --> 00:48:40,800
Yeah.
You weren't even explaining.
1033
00:48:40,800 --> 00:48:42,440
No, no. Why?
1034
00:48:42,440 --> 00:48:45,800
I'm not going to sit here
and say I was at my best yesterday.
1035
00:48:45,800 --> 00:48:47,480
I can't do that, because I wasn't.
1036
00:48:47,480 --> 00:48:51,880
I just made a couple of mistakes
yesterday and I've learnt something.
1037
00:48:54,240 --> 00:48:57,120
We start the service. Yes.
You get one of the first tables sat.
1038
00:48:57,120 --> 00:48:58,600
Yes.
1039
00:48:58,600 --> 00:49:01,840
45 minutes later,
still no food on that table. Yes.
1040
00:49:01,840 --> 00:49:04,800
How does that happen?
You'd have to ask Amy.
1041
00:49:04,800 --> 00:49:06,840
There was no movement
in the kitchen.
1042
00:49:06,840 --> 00:49:09,920
Two thirds of the way through,
we were still taking orders
1043
00:49:09,920 --> 00:49:11,400
and leaving the menu on the table,
1044
00:49:11,400 --> 00:49:14,000
which was causing mass confusion
amongst all three of you,
1045
00:49:14,000 --> 00:49:15,800
to who had their order taken.
1046
00:49:15,800 --> 00:49:18,280
Why can't we clear the menus
after we've taken the order?
1047
00:49:18,280 --> 00:49:20,440
My mistake. Hands up.
That was my mistake.
1048
00:49:20,440 --> 00:49:22,720
But as soon as it was brought
to my attention,
1049
00:49:22,720 --> 00:49:24,280
I cleared them straight away.
1050
00:49:24,280 --> 00:49:26,960
Yesterday was a shitshow,
but I can tell you
1051
00:49:26,960 --> 00:49:29,840
that that's not
how I run my business.
1052
00:49:29,840 --> 00:49:32,680
It's not a reflection
of what I can do.
1053
00:49:34,560 --> 00:49:37,600
The big question for me
is where was your quality control?
1054
00:49:37,600 --> 00:49:41,040
Knowing full well that you can't
overcaramelise them,
1055
00:49:41,040 --> 00:49:42,440
then they look burnt... Yeah.
1056
00:49:42,440 --> 00:49:44,560
..and yet you did that and sent
them to the hotplate
1057
00:49:44,560 --> 00:49:47,000
when you know the standard.
Why do that?
1058
00:49:47,000 --> 00:49:49,360
In retrospect,
it was a silly mistake.
1059
00:49:49,360 --> 00:49:52,440
I wasn't trying to pull the wool
over anyone's eyes,
1060
00:49:52,440 --> 00:49:54,840
but I think it was Amy's call.
1061
00:49:54,840 --> 00:49:58,240
If she wasn't happy with it,
she could give it back to me.
1062
00:49:58,240 --> 00:50:01,680
The minute you dispose of something,
your job is then to communicate
1063
00:50:01,680 --> 00:50:04,000
to your team,
can we flip the ticket? Yeah.
1064
00:50:04,000 --> 00:50:06,960
Can we go elsewhere?
Because I've just ruined something.
1065
00:50:06,960 --> 00:50:08,720
I was trying to communicate.
1066
00:50:08,720 --> 00:50:11,800
I had learned from previous weeks
that that was important.
1067
00:50:11,800 --> 00:50:14,400
Amy was so overwhelmed at that pass,
1068
00:50:14,400 --> 00:50:18,640
partly because the front of house
team hadn't assigned one person
1069
00:50:18,640 --> 00:50:20,160
to communicate to her,
1070
00:50:20,160 --> 00:50:23,160
so she was getting three or four
voices in her ear at one time.
1071
00:50:23,160 --> 00:50:24,920
Were you overwhelmed?
1072
00:50:24,920 --> 00:50:28,360
Oh, my God, yeah.
Absolutely, I was overwhelmed.
1073
00:50:28,360 --> 00:50:31,480
But I pushed and pushed
and I didn't crumble.
1074
00:50:31,480 --> 00:50:36,640
I pushed until every box
had every element cooked well.
1075
00:50:36,640 --> 00:50:38,600
No food came back
into the restaurant.
1076
00:50:38,600 --> 00:50:40,440
There was no components missing.
1077
00:50:40,440 --> 00:50:42,840
The quality of the food was there.
1078
00:50:42,840 --> 00:50:46,120
The timing of the food was an issue.
1079
00:50:46,120 --> 00:50:50,400
How do we wait nearly 60 minutes
for a ten-minute pick-up of a box?
1080
00:50:50,400 --> 00:50:53,160
That's the situation we were in.
And from my perspective,
1081
00:50:53,160 --> 00:50:55,000
I couldn't get the food
out any quicker.
1082
00:50:55,000 --> 00:50:58,200
What I could do is try and salvage
the situation by pacifying people.
1083
00:50:58,200 --> 00:51:00,000
That's where I draw on
my experience.
1084
00:51:00,000 --> 00:51:02,480
Yes, it's pubs, it's not your level
of business, of course,
1085
00:51:02,480 --> 00:51:04,800
but a lot of those people
waited 60 minutes and they left
1086
00:51:04,800 --> 00:51:07,360
with a smile on their face.
So I had to draw on what experience
1087
00:51:07,360 --> 00:51:08,680
I had to do that. Sure.
1088
00:51:08,680 --> 00:51:11,200
I actually stopped half
of that restaurant walking out,
1089
00:51:11,200 --> 00:51:12,800
because they would have done,
Gordon.
1090
00:51:12,800 --> 00:51:15,400
But by giving them free drinks
and compo meals.
1091
00:51:15,400 --> 00:51:18,240
You have to speculate to accumulate.
1092
00:51:18,240 --> 00:51:21,080
Craig was the maitre d'. Yes.
You and Andy were supposed to be
1093
00:51:21,080 --> 00:51:22,600
the sort of wingmen. Mm-hm.
1094
00:51:22,600 --> 00:51:24,840
Did you feel he led
the dining room properly?
1095
00:51:24,840 --> 00:51:27,080
No. I don't feel like he led
the dining room.
1096
00:51:27,080 --> 00:51:29,400
Andy took a bit
more control than Craig.
1097
00:51:29,400 --> 00:51:31,840
You could see the wheels were
falling off in service. Yes.
1098
00:51:31,840 --> 00:51:37,240
Why didn't you then call a meeting,
take control of the dining room
1099
00:51:37,240 --> 00:51:40,040
and reconstruct that whole service?
1100
00:51:40,040 --> 00:51:42,000
When I tried to communicate
with the kitchen,
1101
00:51:42,000 --> 00:51:43,440
Amy wasn't...
1102
00:51:43,440 --> 00:51:47,160
It was... You were literally
shooed away.
1103
00:51:47,160 --> 00:51:50,680
It's the semifinal... Yeah.
..next week. Mm-hm.
1104
00:51:50,680 --> 00:51:53,520
The pressure's off the charts.
Mm-hm.
1105
00:51:53,520 --> 00:51:55,400
Have you plateaued?
1106
00:51:55,400 --> 00:51:58,720
Have you maxed out with what you
can deal with in this competition?
1107
00:51:58,720 --> 00:52:01,040
No, I haven't maxed out.
Impossible.
1108
00:52:01,040 --> 00:52:03,120
I've survived two heart surgeries.
1109
00:52:03,120 --> 00:52:05,640
That's not enough for me to max out.
1110
00:52:05,640 --> 00:52:08,480
There's a semifinal place at stake.
Yeah.
1111
00:52:08,480 --> 00:52:10,320
Tell me why you think
you should be in that.
1112
00:52:10,320 --> 00:52:12,320
I think I've managed to relate
to people well,
1113
00:52:12,320 --> 00:52:15,160
which I think is important.
I think I've been vulnerable.
1114
00:52:15,160 --> 00:52:18,520
I think that's just as important
as barking orders.
1115
00:52:18,520 --> 00:52:21,520
And, yeah, this has been the hardest
experience of my life.
1116
00:52:21,520 --> 00:52:22,920
But I'm still here.
1117
00:52:22,920 --> 00:52:25,880
I'm still fighting,
and I want to do it.
1118
00:52:25,880 --> 00:52:28,760
What have you done to warrant
a place in the semifinal?
1119
00:52:28,760 --> 00:52:31,800
Look at all of the six tasks. Yes.
Look at profit margins. Yes.
1120
00:52:31,800 --> 00:52:33,120
Look at being part of a team.
1121
00:52:33,120 --> 00:52:35,320
Look at some of the stuff
I did for you yesterday
1122
00:52:35,320 --> 00:52:37,640
to save you from losing
customers in that restaurant.
1123
00:52:37,640 --> 00:52:39,720
I'm not a finished article
in terms of a business,
1124
00:52:39,720 --> 00:52:42,160
but I've learnt something yesterday
and I learnt something
1125
00:52:42,160 --> 00:52:44,640
the day before and I learnt
something the day before that.
1126
00:52:44,640 --> 00:52:47,200
And what I have got is a product
that would make you a lot of money
1127
00:52:47,200 --> 00:52:48,880
because it's innovative
and it's unique
1128
00:52:48,880 --> 00:52:51,600
and it's new and nobody in my sector
of the business is doing it.
1129
00:52:51,600 --> 00:52:53,200
I would like to take
you along the way,
1130
00:52:53,200 --> 00:52:55,480
and I deserve the investment.
I deserve to be here.
1131
00:52:55,480 --> 00:52:58,840
But I just made a couple
of mistakes yesterday.
1132
00:53:00,040 --> 00:53:05,080
I have shown you over the last
five weeks that I am competent
1133
00:53:05,080 --> 00:53:06,480
across the board.
1134
00:53:06,480 --> 00:53:09,520
I have won every single challenge.
1135
00:53:09,520 --> 00:53:13,800
Marketing, tag lines,
things that I have no experience in,
1136
00:53:13,800 --> 00:53:17,800
no formal training in,
I have excelled in.
1137
00:53:17,800 --> 00:53:21,160
Everything that I put my mind to,
I can achieve.
1138
00:53:21,160 --> 00:53:23,920
Amy, thank you. Thank you
for giving me the opportunity.
1139
00:53:23,920 --> 00:53:26,240
Genuinely appreciate it so much.
1140
00:53:27,400 --> 00:53:29,040
Kier, thank you.
Thank you very much.
1141
00:53:30,320 --> 00:53:32,160
Thank you, Craig. Thank you.
1142
00:53:33,960 --> 00:53:36,040
Thank you, Sam. Thank you.
1143
00:53:45,480 --> 00:53:48,440
Hiya. Hi. Oh, God!
1144
00:53:53,960 --> 00:53:57,360
Amy, Kier, Sam and Craig.
1145
00:53:57,360 --> 00:53:59,720
Running one of my restaurants
was never going to be easy,
1146
00:53:59,720 --> 00:54:02,000
but this is
for a place in the semifinal.
1147
00:54:02,000 --> 00:54:03,640
Amy, for me,
1148
00:54:03,640 --> 00:54:05,760
you shut down your team
in the kitchen
1149
00:54:05,760 --> 00:54:08,920
and you couldn't control the voices
from the restaurant.
1150
00:54:08,920 --> 00:54:13,400
Kier, the food wasn't coming out
of the kitchen fast enough.
1151
00:54:13,400 --> 00:54:15,960
And one of the main reasons
for that was quality control
1152
00:54:15,960 --> 00:54:17,440
from your station.
1153
00:54:17,440 --> 00:54:21,560
Craig, your team looked towards
you as a leader, and honestly,
1154
00:54:21,560 --> 00:54:23,960
at times you were
like a deer in headlights.
1155
00:54:23,960 --> 00:54:26,480
Sam, the pressure got to you
on that floor,
1156
00:54:26,480 --> 00:54:29,880
and I don't think we saw
the best of you.
1157
00:54:29,880 --> 00:54:33,320
I've done a lot of thinking,
and especially at this stage
1158
00:54:33,320 --> 00:54:35,680
of the competition,
nothing's easy.
1159
00:54:35,680 --> 00:54:37,080
I've made a decision.
1160
00:54:38,240 --> 00:54:40,920
The service started off
on the bad foot.
1161
00:54:40,920 --> 00:54:45,320
And from that point, honestly,
I don't think it ever recovered.
1162
00:54:46,600 --> 00:54:49,320
So the person I will not
be investing in...
1163
00:54:52,200 --> 00:54:53,680
..is Craig.
1164
00:54:53,680 --> 00:54:55,280
Thank you.
1165
00:54:55,280 --> 00:54:58,440
Young man, you had that pressure
on your shoulders.
1166
00:54:58,440 --> 00:55:00,440
You were supposed to be running
that service.
1167
00:55:00,440 --> 00:55:02,640
Unfortunately, it was running you.
1168
00:55:02,640 --> 00:55:05,040
I hope you take a lot
of these lessons and apply it
1169
00:55:05,040 --> 00:55:08,880
to your phenomenal business.
You've got two smart micro pubs.
1170
00:55:08,880 --> 00:55:13,560
Yeah. And I know...are going to go
on and become a huge success.
1171
00:55:13,560 --> 00:55:16,080
Thank you.
But I'm afraid we're done.
1172
00:55:19,920 --> 00:55:24,840
It wasn't only service
where we had issues this week.
1173
00:55:24,840 --> 00:55:28,280
There were problems in the kitchen
that led to the breakdown
1174
00:55:28,280 --> 00:55:30,200
throughout that challenge.
1175
00:55:30,200 --> 00:55:33,080
Which means I'll also not
be investing in...
1176
00:55:36,600 --> 00:55:37,800
..Kier.
1177
00:55:39,560 --> 00:55:43,080
Last week, I gave you a pass,
and this week I really needed
1178
00:55:43,080 --> 00:55:46,160
to see you step up.
And honestly, I don't think you did.
1179
00:55:46,160 --> 00:55:47,560
OK. Yeah.
1180
00:55:47,560 --> 00:55:53,280
I know that you're an incredibly
articulate man with a huge future,
1181
00:55:53,280 --> 00:55:57,200
and I understand how passionate
you are with those sources.
1182
00:55:57,200 --> 00:56:00,120
Take everything you've done
in this competition
1183
00:56:00,120 --> 00:56:03,160
and put it into that business.
All right.
1184
00:56:03,160 --> 00:56:08,000
Congratulations, Amy, Sam,
Andy and Flo,
1185
00:56:08,000 --> 00:56:10,280
into the semifinals.
1186
00:56:10,280 --> 00:56:15,600
The margins of error are going
to be even smaller next week.
1187
00:56:15,600 --> 00:56:20,680
Understood? Yes. Yeah.
Congratulations. Thank you.
1188
00:56:20,680 --> 00:56:25,000
Well done, guys. Well done.
Give me a hug.
1189
00:56:25,000 --> 00:56:27,280
Craig was overwhelmed
with the challenge.
1190
00:56:27,280 --> 00:56:29,640
He fell asleep during service.
1191
00:56:29,640 --> 00:56:31,880
With Kier, it was a really
difficult decision
1192
00:56:31,880 --> 00:56:34,640
because I gave him a chance last
week and I needed to see
1193
00:56:34,640 --> 00:56:37,040
more of him this week.
Sadly, I didn't.
1194
00:56:37,040 --> 00:56:39,840
Really excited
with the four talented guys
1195
00:56:39,840 --> 00:56:42,280
in the semifinal,
and if they didn't know beforehand
1196
00:56:42,280 --> 00:56:45,440
how high the stakes are,
they definitely do now.
1197
00:56:45,440 --> 00:56:47,960
I've really enjoyed the competition.
1198
00:56:47,960 --> 00:56:49,960
This is a once-in-a-lifetime
opportunity.
1199
00:56:49,960 --> 00:56:53,640
I'm so lucky to have got this far,
so I'm not going to take anything
1200
00:56:53,640 --> 00:56:55,280
other than positive stuff from it.
1201
00:56:55,280 --> 00:56:57,880
It sounds super cheesy because
everyone says that, don't they?
1202
00:56:57,880 --> 00:56:59,960
They all go, "Oh, I've had this
amazing experience
1203
00:56:59,960 --> 00:57:01,720
"and I'm so much
of a better person now."
1204
00:57:01,720 --> 00:57:04,120
But I have learned a lot.
I have grown.
1205
00:57:04,120 --> 00:57:06,880
So it's been an incredible
experience.
1206
00:57:08,480 --> 00:57:09,800
Next time...
1207
00:57:09,800 --> 00:57:11,600
It's all about creativity.
1208
00:57:11,600 --> 00:57:14,160
Create social media videos.
1209
00:57:14,160 --> 00:57:16,480
You are taking over.
You are not listening.
1210
00:57:16,480 --> 00:57:18,240
This is like a horror movie.
1211
00:57:18,240 --> 00:57:20,040
There's a place
in the finale at stake.
1212
00:57:20,040 --> 00:57:22,360
When I ask you questions,
don't go on for too long.
1213
00:57:22,360 --> 00:57:24,480
Et voila!
1214
00:57:26,600 --> 00:57:28,360
Oh, the egg. Yeah.