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This programme contains some strong
language
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GORDON: I'm back on the hunt for the
UK's next top food and drink
entrepreneur,
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so have hand-picked 12 amazing
contenders,
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each with an incredible
up-and-coming business.
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I want to invest £150,000 of my own
cash into one of them
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and catapult their business
to the next level.
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But I'm not giving the money
away easily.
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They'll need to earn it...
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SCREAMS
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It's on fire.
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BLEEP. Oh!
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..so I'm setting my contenders
a series
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of food and drink-related
challenges...
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Are you ready? Yep.
Action.
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I really need help.
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That is foul.
No.
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..which will test them on every
element of the industry.
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You are really right.
I like that.
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And the crowd went wild.
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Yeah!
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Only one of them will make the
grade.
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Who'll be my future food star?
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Previously...
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It's all about quality.
It's a little bit hard.
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Out you come.
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I want to see all of you running
a lunch service
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at one of my top London restaurants.
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Sorry to keep you waiting, guys.
It won't be too much longer.
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Table nine. That - nowhere near,
mate. Sh.
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That is not how I'd like to operate
a service.
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I deserve to be here.
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I was trying and literally being
told to shut up.
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I pushed and I didn't crumble.
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The person I will not be investing
in is Craig.
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It wasn't only service where
we had issues,
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which means I'll also
not be investing in Kier.
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We're done.
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ELECTRONIC MUSIC PLAYS
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We are in the semifinals.
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Why are we walking so fast, guys?
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I don't know.
Cos we're going for war!
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There's only four of us.
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That's a one in four chance
of winning.
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I'm getting to that final.
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No questions.
No doubt about it.
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How small does it feel, though?
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So small!
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I keep looking for people, like...
Oh, no, it's only us now.
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Obviously, the spotlight is a bit
brighter
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when there's only four of you.
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But you don't want to go out now,
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because you're so close to that end
goal.
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Oh, it's like a food market.
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This week is all about visuals
and being forward-thinking.
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Who can catch consumers' attention
and move with the times?
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It's the semifinals
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and I'm just one week away from
crowning my future food star,
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but I'll only invest in someone
who's one step ahead of the game.
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Today is all about social media,
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an essential tool in promoting
any food and drink business.
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And it's an area I have a fair bit
of experience in,
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having amassed over 100 million-plus
followers across all my channels.
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Shit, I'm getting good.
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So the contenders are going to have
to work extra hard
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to impress me.
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Good morning.
ALL: Morning!
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I've brought you all here
to the stunning Shelter Hall,
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Brighton's first and only food
market,
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because today I'm going to pair
you up with two incredible vendors.
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I'd like you to create social
media videos.
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Flo?
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I'm really not into the social
media.
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So, for me... Oh, la, la, la, la.
Mon Dieu! Mon Dieu!
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I know! I will do my best.
I know, I know I can nail it.
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Well, we need to be into the social
media platforms,
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because every business
depends on it.
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Andy and Flo, you'll be the
Red Team...
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OK.
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..which means Sam and Amy,
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you will be the Blue Team.
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Now, you've got seconds
to engage your audience,
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so your video should be unique,
exciting, captivating,
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but, more importantly,
do the brands justice.
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OK? Yes.
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Semifinal. Yeah.
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There is no room for error.
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Good luck. Off you go.
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Thank you. Let's go, girl. Let's go,
let's go, let's go.
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Come on, girl. We've got it.
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My business, we stay with the times.
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42,000 followers on Instagram.
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We've got the largest social
following
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of seafood boil companies in the UK.
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Yeah, my experience in this field
is a big bonus.
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Let's go. Let's go.
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Come on, come on.
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Social media for me is something
that I don't really enjoy,
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but I'm really creative.
Let's do it.
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I just want to nail it.
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So we are your social media
marketing team. Amazing.
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For the Blue Team...
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We're going to create magic for you
today. We absolutely are. I hope so.
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..they'll be promoting Sussex-based
hamburger brand Patty Guy.
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We smash our burgers American-style,
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done simply but done
really, really well.
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And that's...that's, for me,
the most important thing.
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Just your classic cheeseburger.
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Oh, my God.
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That is unbelievable.
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If you eat one of them,
you're coming back. Yeah.
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People need to see what
it is that we're feeling...
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I know. Yes. ..and that's
what we're going to do.
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Morning, guys. Morning. Morning.
How are we?
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The Red Team's client -
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a Brighton-based chicken brand...
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Chicken wings is probably our
speciality.
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..Chick Chick Crew.
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Our main thing, we're saucy, saucy,
saucy.
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And they range from, like, medium
hot,
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and then we go to super hot.
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Have you we had people come in and
do, like, the challenge-esque
things?
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Yeah, absolutely.
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Have a little try. Thank you.
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Get messy, right? Yeah. Yeah.
Get in there.
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It's got to be fun.
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Outrageous. Get... Get people going,
"Wow, what is that?"
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Ooh-la-la.
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It's hot.
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See you soon. Good luck.
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Briefs from the clients acquired...
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Good luck, guys. Thank you. Bye.
Alle, alle. Thank you.
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..now to come up with a catchy
concept for the videos.
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These are just one of my
mental ideas.
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Like, almost like letting the
general public choose your meal.
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Excuse me, madam,
this hand or this hand?
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Double cheeseburger.
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Do you know, I love the idea...
Mm-hm.
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..pick this or this, and then
it's like chips or tater tots.
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I know that Sam does a lot
of content,
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she's like the marketing
manager for her business.
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I didn't want to be overshadowed,
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so straight away I was like,
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"No, no, no, like, we need to get my
personality into this."
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Are we vibes-ing right now? We are
vibing. We're vibes-ing!
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Emphasis on the sauce
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and then the reaction.
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I think, sort of challenge-y,
review-based...
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Yes. Can we play on something like
Blindfolded Buffalo Challenge?
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Wings...? Yeah, yeah,
that is a good one.
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Even though Flo initially
might not have been the happiest
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with the social media challenge,
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I love working with her.
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I know she works real hard.
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She's great at adapting, creative.
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And I think what we're thinking
of doing is unique
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and I think it's going to impress
Gordon, hopefully.
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We can be, like, funny and we've
almost got that chemistry
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in front of a camera, so I think
that would work. Yeah, yeah.
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I think this could be good.
Yeah, yeah.
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While the teams crack on with
the videos,
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I'm meeting comedian
and social media legend Nigel Ng.
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Nigel, good to see you.
Good to see you, Gordon.
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With over 22.6 million followers,
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Nigel is best known
as his alter ego,
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Malaysian food critic Uncle Roger.
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Three tablespoons of soy sauce...
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Three tablespoon, three tablespoon
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and then he pour half
the bottle...
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Hi-yah...
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Notorious for his
no holds barred approach,
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even the world's most
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famous chef isn't safe from his
devastating reviews.
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Remember, niece and nephew,
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Gordon nail his egg fried rice -
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he get called Uncle Gordon.
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But then he fucked up ramen -
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so Uncle Roger take that title
away from him.
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Uncle Roger has become a worldwide
phenomenon,
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with millions and millions of
followers on social media.
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Take me back to the start.
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How did it kick off?
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Well, I was a stand-up comedian.
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I still am, I guess.
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And then when the pandemic hit,
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no, no jobs at all. Right?
So I had to figure something out.
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I was already doing social media
at the time,
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so I just doubled down
and came out with this character
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and then it just took off.
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Online, it is off the charts.
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Everybody hates shit cooking.
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Yes. So I need to call it out.
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Now, the contenders are here
devising a social media post.
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Mm-hm. What should they consider,
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getting something dynamic out there
online?
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You want it to have the potential
to go viral,
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so if someone sees it,
they want to share it.
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How many seconds at the top of that
video do you need to draw them in?
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Because it's got to be quick, right?
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Instant.
Two seconds. One second.
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00:08:01,600 --> 00:08:03,960
Just start with the food, mate.
Grab people's attention.
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Yeah. Tell us what we can get
from watching this 20-second video.
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About a year ago,
I was crowned Uncle Ramsay.
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You then kicked me in the nuts
and took my crown away from me.
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What do I need to do to get
my crown back?
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You know, make a good Asian dish.
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You messed up ramen. Come on, man.
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The amount of time you've spent
in the UK now,
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I've spent more time in Indonesia
than you ever have done.
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LAUGHS
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00:08:24,600 --> 00:08:26,200
See how many woks I've got?
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How many?
73.
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Then why didn't you use them
in your ramen video?
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00:08:29,840 --> 00:08:32,200
THEY LAUGH
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Grab that phone out. Let's start
trying to set up
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00:08:36,880 --> 00:08:38,960
what we're going to be doing here.
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With Uncle Roger and myself eagerly
awaiting the videos...
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00:08:41,840 --> 00:08:43,520
Maybe we should run.
Yeah.
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00:08:43,520 --> 00:08:45,920
..I've given the teams
90 minutes to shoot
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00:08:45,920 --> 00:08:47,920
and then edit their one-minute post.
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00:08:47,920 --> 00:08:51,920
We need a lot of shots. It's better
to have more video than not enough.
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AMY: Ladies, I'm going to run up to
you holding two things.
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I need you to choose this one.
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This or that?
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00:09:01,480 --> 00:09:02,680
This one. This one?
225
00:09:02,680 --> 00:09:04,480
No, that one. No, we need to do it
again!
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00:09:04,480 --> 00:09:06,720
Gordon said, you've got to
captivate them.
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00:09:06,720 --> 00:09:08,960
You've got to bring in personality.
Funny.
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00:09:08,960 --> 00:09:11,200
We're going to take the viewer on
this game of 'This or That?'
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The idea being that it doesn't
matter what you get from the vendor,
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because it's going to be delicious.
So it could be anything.
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Ooh, the lifeguards.
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Lifeguard? Excuse me.
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Just look lifeguard-y, yeah.
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And action.
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Take a break from saving lives.
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This or that?
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00:09:28,080 --> 00:09:29,560
We're here at Chick Chick Crew
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doing the
Blindfold Buffalo Challenge.
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Mine is good.
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Hot?
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A little bit hot.
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But it's fine.
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Our video is going to be organic,
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our natural reactions to the sauces
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that the guys provide.
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They're going to be at different
heat levels...
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Ah! So hot!
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..which is going to hopefully entice
some brand engagement,
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what the guys wanted from the video.
250
00:09:54,680 --> 00:09:56,560
Oh!
251
00:09:56,560 --> 00:09:57,880
COUGHS
252
00:09:59,960 --> 00:10:01,040
Keep cooking.
253
00:10:01,040 --> 00:10:03,120
Just keep cooking, yeah?
Just keep cooking.
254
00:10:04,320 --> 00:10:05,760
Oh, no, don't start that yet.
255
00:10:05,760 --> 00:10:07,040
So happy to be in a team with Amy,
256
00:10:07,040 --> 00:10:09,640
but are we hitting the points
that you need
257
00:10:09,640 --> 00:10:11,280
in a marketing campaign?
258
00:10:11,280 --> 00:10:14,040
Can we do it one more time?
259
00:10:14,040 --> 00:10:15,440
I think we can cut it.
260
00:10:15,440 --> 00:10:16,600
OK. Don't worry.
261
00:10:16,600 --> 00:10:17,960
It's all right, don't worry about
it.
262
00:10:17,960 --> 00:10:21,920
Yes, the idea is great,
but I feel like she's very...
263
00:10:21,920 --> 00:10:24,800
.."Ch-ch-ch" and then I, like, bring
things together.
264
00:10:24,800 --> 00:10:27,280
We only get, like, one shot
at this... OK.
265
00:10:27,280 --> 00:10:29,480
..so really, like, exaggerated.
266
00:10:31,480 --> 00:10:32,760
Oh, my God.
267
00:10:32,760 --> 00:10:34,240
That's so good.
268
00:10:34,240 --> 00:10:35,680
FLO: You know, you can film like
that.
269
00:10:35,680 --> 00:10:38,240
Rather than stop, start, stop,
start, stop, start,
270
00:10:38,240 --> 00:10:40,600
I think we need emphasis on the
challenge, you know what I mean?
271
00:10:40,600 --> 00:10:41,960
It's a challenge. I know.
272
00:10:41,960 --> 00:10:43,960
It's better to have more video than
not enough.
273
00:10:43,960 --> 00:10:46,040
Collaborate. Let's not...
I want to collaborate,
274
00:10:46,040 --> 00:10:48,600
but you are not listening. I'm
listening, but the thing is...
275
00:10:48,600 --> 00:10:50,960
No, you are taking over,
and you are not listening.
276
00:10:50,960 --> 00:10:54,240
It was intense. I wanted to focus on
the heart and belly of the reviewing
277
00:10:54,240 --> 00:10:56,120
and trying the food and, you know,
Flo
278
00:10:56,120 --> 00:10:58,440
wanted to shoot as much as possible
so we could trim it,
279
00:10:58,440 --> 00:11:00,800
but under time constraint,
I didn't think it was the best idea.
280
00:11:00,800 --> 00:11:02,000
We don't know... Relax, man.
281
00:11:02,000 --> 00:11:04,880
Just... You don't have to react like
that with me. Talk with me.
282
00:11:04,880 --> 00:11:06,680
Andy, you take my nerves right now.
283
00:11:06,680 --> 00:11:08,360
You really take my nerves.
Just work with me.
284
00:11:08,360 --> 00:11:10,960
Don't... You're being reactive.
Work with me also.
285
00:11:12,760 --> 00:11:16,880
We had a little argument,
because he was focused on one idea.
286
00:11:16,880 --> 00:11:19,160
You need to think of the global
video.
287
00:11:19,160 --> 00:11:21,080
Don't be stuck on one point.
288
00:11:21,080 --> 00:11:22,280
Just take the shot,
289
00:11:22,280 --> 00:11:23,680
if we don't use it, we don't use it,
290
00:11:23,680 --> 00:11:25,360
but at least we got it.
291
00:11:28,680 --> 00:11:30,680
Yay, I've never edited this fast.
292
00:11:30,680 --> 00:11:32,520
Filming done.
293
00:11:32,520 --> 00:11:35,920
FLO: We are too long. We want to
keep the dynamic of the video.
294
00:11:35,920 --> 00:11:39,160
The teams now need to cut their
footage down to a one-minute video.
295
00:11:39,160 --> 00:11:41,160
AMY: Oh, my God.
296
00:11:41,160 --> 00:11:42,640
I've never seen myself run before.
297
00:11:42,640 --> 00:11:44,120
It's not attractive.
298
00:11:47,160 --> 00:11:48,360
I'd have that on my Instagram.
299
00:11:48,360 --> 00:11:49,680
Yeah, so would I.
300
00:11:49,680 --> 00:11:51,920
Well, maybe without my face
and my voice.
301
00:11:51,920 --> 00:11:53,240
God.
302
00:11:53,240 --> 00:11:54,480
Intro first.
303
00:11:54,480 --> 00:11:56,440
Let's see what the better
clip of the two is.
304
00:11:56,440 --> 00:11:58,400
This one, I'm not sure. Not now.
305
00:11:58,400 --> 00:12:01,920
We just want a toss. We don't want
the guy pouring all the sauce.
306
00:12:01,920 --> 00:12:03,960
We only need one toss.
Do you want to pick the best toss?
307
00:12:03,960 --> 00:12:06,960
No, we don't. Don't even need this
one? We don't need this one.
308
00:12:06,960 --> 00:12:10,040
All the things, we can cut it.
Cut, yeah. Cut, cut, cut.
309
00:12:10,040 --> 00:12:12,160
I do understand Flo's sentiment
of wanting to get as many
310
00:12:12,160 --> 00:12:13,200
clips as possible.
311
00:12:13,200 --> 00:12:14,600
We don't need that.
312
00:12:14,600 --> 00:12:16,200
Yeah, cos there's a lot there.
313
00:12:16,200 --> 00:12:17,520
When we got to the edit, you know,
314
00:12:17,520 --> 00:12:19,200
it did turn out that we shot
a bit too much.
315
00:12:19,200 --> 00:12:21,880
We deleted probably three quarters
of what we had
316
00:12:21,880 --> 00:12:24,680
and only ended up using about four
or five videos.
317
00:12:24,680 --> 00:12:26,400
Are you happy with the job?
I think so.
318
00:12:26,400 --> 00:12:28,080
Yeah... I think we've...
Considering, yeah.
319
00:12:28,080 --> 00:12:29,560
Not considering. Are you happy?
320
00:12:29,560 --> 00:12:31,240
If you're not happy now...
Considering...
321
00:12:31,240 --> 00:12:32,880
You know, we have time, you know.
322
00:12:35,400 --> 00:12:37,400
Social media videos complete...
323
00:12:37,400 --> 00:12:38,960
Oh, my God.
324
00:12:38,960 --> 00:12:41,720
..time for them to face the critics.
325
00:12:41,720 --> 00:12:43,560
Right. How are we feeling?
326
00:12:43,560 --> 00:12:44,920
ALL: Good, good.
327
00:12:44,920 --> 00:12:47,360
Good. Two great brands.
Happy with the videos?
328
00:12:47,360 --> 00:12:48,400
ALL: Yes.
329
00:12:48,400 --> 00:12:51,600
Good. I've got a very special
treat for you all.
330
00:12:51,600 --> 00:12:53,880
Helping me judge your videos today,
331
00:12:53,880 --> 00:12:57,800
please welcome the internet
sensation Uncle Roger.
332
00:12:57,800 --> 00:12:59,280
Oh, my God!
333
00:12:59,280 --> 00:13:01,160
LAUGHTER, CHEERS AND APPLAUSE
334
00:13:01,160 --> 00:13:04,760
Oh, hello, hello, Gordon.
We meet again.
335
00:13:04,760 --> 00:13:06,320
So many empty seats here,
336
00:13:06,320 --> 00:13:08,000
remind me of your restaurant.
337
00:13:08,000 --> 00:13:09,280
Eh...
338
00:13:09,280 --> 00:13:11,360
As you can see,
not the best of friends,
339
00:13:11,360 --> 00:13:13,440
but he knows his stuff.
340
00:13:13,440 --> 00:13:15,440
First up to face Uncle Roger's
wrath...
341
00:13:15,440 --> 00:13:17,200
..the Blue Team.
342
00:13:17,200 --> 00:13:18,840
OK.
343
00:13:18,840 --> 00:13:21,080
Let's play a Patty Guys
'This or That?'
344
00:13:21,080 --> 00:13:22,320
Let's go.
345
00:13:22,320 --> 00:13:23,360
This or that?
346
00:13:23,360 --> 00:13:25,080
That.
347
00:13:25,080 --> 00:13:26,840
Saving lives. This or that?
348
00:13:30,440 --> 00:13:32,600
Guys, this or that?
349
00:13:35,520 --> 00:13:37,520
What... what happening?
350
00:13:37,520 --> 00:13:39,880
Are you playing some game
or something?
351
00:13:39,880 --> 00:13:43,440
If you want to play game, you need
to explain what the game is,
352
00:13:43,440 --> 00:13:46,680
otherwise you just look like
some mad woman
353
00:13:46,680 --> 00:13:49,360
running on beach bothering people.
Haiyaa.
354
00:13:51,520 --> 00:13:53,360
I need this, this and this.
355
00:14:00,680 --> 00:14:03,320
Ah, I like the creative
camera angle,
356
00:14:03,320 --> 00:14:05,600
the top down thing you do.
357
00:14:17,520 --> 00:14:19,120
Ah! Oh, no.
358
00:14:19,120 --> 00:14:20,320
What that face?
359
00:14:20,320 --> 00:14:21,960
Don't pause it there!
360
00:14:21,960 --> 00:14:24,120
You can't do another take?
361
00:14:24,120 --> 00:14:27,040
This not food video any more.
This like horror movie.
362
00:14:31,560 --> 00:14:34,120
It doesn't matter what you
order from Patty Guys,
363
00:14:34,120 --> 00:14:36,680
cos it's going to be absolutely
delicious.
364
00:14:36,680 --> 00:14:37,880
OK. Not bad.
365
00:14:37,880 --> 00:14:39,520
I see the food, it look good.
366
00:14:39,520 --> 00:14:42,280
OK, shall we look at the Red
Team's effort?
367
00:14:42,280 --> 00:14:45,200
We're doing the Blindfold
Buffalo Challenge.
368
00:14:45,200 --> 00:14:47,480
Are you ready? Don't know. Me
neither.
369
00:14:48,560 --> 00:14:50,520
We will do it for you guys.
370
00:14:52,040 --> 00:14:54,120
All right, Flo, blindfold on.
371
00:14:54,120 --> 00:14:57,600
Take, what, 20 seconds before
the food show up?
372
00:14:57,600 --> 00:15:00,680
And then it just look so
unappetizing. Haiyaa.
373
00:15:00,680 --> 00:15:03,160
That is not really showcasing
the food.
374
00:15:06,320 --> 00:15:09,440
Our hottest sauce.
Fermented Carolina Reapers.
375
00:15:09,440 --> 00:15:11,720
Hot? A little bit hot.
376
00:15:11,720 --> 00:15:14,760
Rufio. Our second hottest
sauce. Fermented Scotch Bonnets.
377
00:15:14,760 --> 00:15:16,360
COUGHS
378
00:15:18,000 --> 00:15:19,640
How was that?
379
00:15:21,520 --> 00:15:24,400
Woman choking and blindfolded.
380
00:15:24,400 --> 00:15:27,480
Is this chicken wing
or 50 Shades of Grey?
381
00:15:27,480 --> 00:15:30,080
You're supposed to be enjoying
the food.
382
00:15:30,080 --> 00:15:31,920
GORDON: Videos critiqued.
383
00:15:31,920 --> 00:15:33,800
Now to decide on a winner.
384
00:15:33,800 --> 00:15:36,840
Uncle Roger, you've just witnessed
both teams' videos.
385
00:15:36,840 --> 00:15:38,600
Do you have a winner?
386
00:15:41,240 --> 00:15:43,400
Uncle Roger definitely think...
387
00:15:45,600 --> 00:15:47,160
..Blue Team better.
388
00:15:48,720 --> 00:15:52,000
The video, they showcase the food,
the food looked appetising
389
00:15:52,000 --> 00:15:53,520
and I feel like I want to eat it,
390
00:15:53,520 --> 00:15:55,360
I want to check out the restaurant
afterwards.
391
00:15:55,360 --> 00:15:56,800
So, good job, Blue Team.
392
00:15:56,800 --> 00:15:59,800
It had pace, it was engaging, and it
looked like you were having fun.
393
00:15:59,800 --> 00:16:03,200
And the Red Team didn't live up
to your standards. Why?
394
00:16:03,200 --> 00:16:05,920
You don't even see close-up
of the chicken wing,
395
00:16:05,920 --> 00:16:08,520
the same angle throughout
whole video.
396
00:16:08,520 --> 00:16:10,840
And then, the editing a bit dated.
397
00:16:10,840 --> 00:16:13,680
It's almost like we're focused
on you, as opposed to the food.
398
00:16:13,680 --> 00:16:16,120
Feedback's been amazing.
As always, continued success...
399
00:16:16,120 --> 00:16:18,280
Thank you. ..and stay away from
my restaurants. Thank you.
400
00:16:18,280 --> 00:16:20,360
THEY LAUGH
401
00:16:20,360 --> 00:16:21,720
Take care.
402
00:16:21,720 --> 00:16:22,960
APPLAUSE
403
00:16:22,960 --> 00:16:24,640
Blue Team, congrats.
404
00:16:24,640 --> 00:16:27,440
Amy and Sam, I think you really
did the brand justice.
405
00:16:27,440 --> 00:16:28,760
Well done, both of you.
406
00:16:28,760 --> 00:16:30,480
I'm so happy with the video.
407
00:16:30,480 --> 00:16:32,400
I'm not happy about the still...
408
00:16:32,400 --> 00:16:34,160
..in the video,
409
00:16:34,160 --> 00:16:35,800
but I'm happy about the video.
410
00:16:35,800 --> 00:16:37,320
If we'd have had five more minutes,
411
00:16:37,320 --> 00:16:39,080
we could have polished that
little bit up.
412
00:16:39,080 --> 00:16:41,280
Red Team, it was somewhat
lacklustre, OK?
413
00:16:41,280 --> 00:16:43,840
The food was in the background
and you were in the foreground,
414
00:16:43,840 --> 00:16:45,360
so just be mindful of that.
415
00:16:45,360 --> 00:16:47,640
I wanted the room to swallow me up,
you know what I mean?
416
00:16:47,640 --> 00:16:49,120
It was just embarrassing.
417
00:16:49,120 --> 00:16:52,160
I think maybe we were
just too focused on
418
00:16:52,160 --> 00:16:53,640
trying to make something too unique.
419
00:16:53,640 --> 00:16:55,400
Yeah, it was kind of hard
to watch it.
420
00:16:55,400 --> 00:16:57,280
But what else can you do,
you know what I mean?
421
00:16:57,280 --> 00:17:01,000
That was one small challenge today,
but let me tell you...
422
00:17:01,000 --> 00:17:03,160
..an even bigger challenge tomorrow.
423
00:17:03,160 --> 00:17:06,160
And I really do need all of you
bringing your A-game.
424
00:17:06,160 --> 00:17:08,560
There's a lot more to show,
a lot more to prove.
425
00:17:08,560 --> 00:17:11,600
But off the back of this, it's
given me, you know, the push,
426
00:17:11,600 --> 00:17:14,480
the confidence going into
the next challenge.
427
00:17:14,480 --> 00:17:17,440
There's a place in the finale
at stake.
428
00:17:17,440 --> 00:17:20,480
It's my last chance tomorrow
to nail this challenge
429
00:17:20,480 --> 00:17:22,360
and get my place in the final.
430
00:17:22,360 --> 00:17:25,800
So, yeah, I need to...
I need to fight.
431
00:17:35,200 --> 00:17:37,120
How do you feel going into this?
432
00:17:37,120 --> 00:17:38,760
We're backed into a corner.
433
00:17:38,760 --> 00:17:40,800
We're going to fight.
We are fighters. We're fighters.
434
00:17:42,240 --> 00:17:44,720
Now, it's all about visuals
this week.
435
00:17:44,720 --> 00:17:47,480
Who knows how to capture a market,
sell a brand,
436
00:17:47,480 --> 00:17:49,560
and hook people in immediately?
437
00:17:49,560 --> 00:17:52,280
Trust me, the pressure's on,
because after this challenge,
438
00:17:52,280 --> 00:17:56,240
I'll choose my three finalists
and I'll be sending somebody home.
439
00:17:56,240 --> 00:17:59,800
And, honestly, no-one wants
to fall at the last hurdle.
440
00:18:04,560 --> 00:18:06,160
Good morning.
441
00:18:06,160 --> 00:18:08,560
Good morning. Morning. Morning.
442
00:18:08,560 --> 00:18:11,880
Right, for your next challenge,
I want you to create
443
00:18:11,880 --> 00:18:17,640
a stunning, delicious, eye-catching
meat-free recipe.
444
00:18:17,640 --> 00:18:21,840
Then I'd like you to style
and photograph it.
445
00:18:21,840 --> 00:18:25,280
Because if it's good enough,
it's going to feature
446
00:18:25,280 --> 00:18:29,280
on the front cover of
Waitrose in-house magazine -
447
00:18:29,280 --> 00:18:31,480
read by half a million
people a week,
448
00:18:31,480 --> 00:18:33,120
two million people a month.
449
00:18:33,120 --> 00:18:34,600
That's big.
450
00:18:35,680 --> 00:18:40,080
After you've done that, tomorrow,
you'll be demoing your dish
451
00:18:40,080 --> 00:18:44,320
live in front of experts,
who will then decide
452
00:18:44,320 --> 00:18:47,120
which one is worthy of hitting
the front cover.
453
00:18:47,120 --> 00:18:48,880
It's a big challenge,
454
00:18:48,880 --> 00:18:52,000
and a big brand is risking
everything on you four.
455
00:18:52,000 --> 00:18:54,560
Now, you'll be in the same teams
for this.
456
00:18:54,560 --> 00:18:56,360
It's the semifinal.
457
00:18:56,360 --> 00:18:58,600
Only three of you are going to make
it into the finale.
458
00:18:58,600 --> 00:19:00,840
Do not be that person
leaving this week.
459
00:19:00,840 --> 00:19:03,080
All four of you, good luck.
Off you go.
460
00:19:03,080 --> 00:19:04,440
Thank you. Thank you.
461
00:19:09,000 --> 00:19:12,360
I just feel like I've got a lot of
ideas running through my head. Same.
462
00:19:12,360 --> 00:19:13,920
This is the semifinals.
463
00:19:13,920 --> 00:19:17,840
Every week I put 110% in,
and it's not failed me yet,
464
00:19:17,840 --> 00:19:19,720
and that's exactly what
I'm going to do today.
465
00:19:19,720 --> 00:19:21,240
I feel confident.
466
00:19:21,240 --> 00:19:23,280
This is your thing,
you've got a cookery school. Yeah.
467
00:19:23,280 --> 00:19:25,440
You've done recipe cards, right?
This is your strength.
468
00:19:25,440 --> 00:19:27,680
I'm just going to facilitate you,
but we'll do it together.
469
00:19:27,680 --> 00:19:30,440
I can't fail in this challenge -
it's just my daily life,
470
00:19:30,440 --> 00:19:32,160
teaching how to make a recipe -
471
00:19:32,160 --> 00:19:35,080
and the fact that I failed
the previous challenge.
472
00:19:35,080 --> 00:19:38,200
I have to be successful today,
it's just no choice.
473
00:19:38,200 --> 00:19:42,360
A modern food customer is absolutely
bombarded with choices these days,
474
00:19:42,360 --> 00:19:46,080
so only something that's appealing
and of the highest quality
475
00:19:46,080 --> 00:19:48,240
is going to make the grade.
476
00:19:48,240 --> 00:19:49,760
People want something easy.
477
00:19:49,760 --> 00:19:51,840
If it's too complicated,
they will be like, "Ugh!"
478
00:19:51,840 --> 00:19:53,400
They'll be unengaged, yeah.
479
00:19:53,400 --> 00:19:56,080
I would say, let's go on a cold
dish, like a salad,
480
00:19:56,080 --> 00:19:58,640
but you also have to use your pan.
481
00:19:58,640 --> 00:20:01,240
To secure the front cover,
the teams' dishes
482
00:20:01,240 --> 00:20:03,080
will need to be visually exciting...
483
00:20:03,080 --> 00:20:05,960
An upside down strawberry
shortcake cheesecake.
484
00:20:05,960 --> 00:20:08,480
Something that the family can do.
I like that concept.
485
00:20:08,480 --> 00:20:11,920
..highlighting a hero
vegetarian ingredient.
486
00:20:11,920 --> 00:20:13,960
I quite like the asparagus.
487
00:20:13,960 --> 00:20:15,720
British asparagus.
488
00:20:15,720 --> 00:20:20,680
You can fry them, and then you pour
with a little bit of balsamic glaze.
489
00:20:20,680 --> 00:20:23,040
Ooh. You pour it on the top. Mm!
490
00:20:23,040 --> 00:20:25,880
I'm someone that probably wouldn't
be the biggest salad eater,
491
00:20:25,880 --> 00:20:28,360
it's not something that
I'm the hugest fan of.
492
00:20:28,360 --> 00:20:30,200
But, yeah, I'm here to help Flo out.
493
00:20:30,200 --> 00:20:33,160
And then, come tomorrow in the demo,
I'm showing my personality.
494
00:20:33,160 --> 00:20:35,240
I'm putting myself out there.
495
00:20:35,240 --> 00:20:37,600
Let's go over, like, exactly
what we're doing,
496
00:20:37,600 --> 00:20:39,880
so that we can be on the same page.
497
00:20:39,880 --> 00:20:42,680
When you write a recipe,
you need to be just... Yeah.
498
00:20:42,680 --> 00:20:44,120
..efficient.
499
00:20:47,120 --> 00:20:50,200
Need to think about how we're going
to add colour to the top,
500
00:20:50,200 --> 00:20:53,240
because when I look at food
magazines, the more colourful it is,
501
00:20:53,240 --> 00:20:54,440
the more it draws me in.
502
00:20:54,440 --> 00:20:56,760
So, we can add some lemon to it.
503
00:20:58,040 --> 00:21:00,600
Typically, I don't really cook
food like this,
504
00:21:00,600 --> 00:21:02,760
but I'm a very visual person.
505
00:21:02,760 --> 00:21:06,480
So, for me, the part of the brief
that I want to hit is, you know,
506
00:21:06,480 --> 00:21:09,640
making it eye-catching, making
it a beautiful piece of food,
507
00:21:09,640 --> 00:21:12,720
that when people see the cover,
they want to cook it.
508
00:21:12,720 --> 00:21:14,480
Lemon changes the flavour.
509
00:21:14,480 --> 00:21:15,800
A bit of lemon zest on top.
510
00:21:15,800 --> 00:21:18,480
But then, they're going to come
in and go, "So where's the
lemon in this?"
511
00:21:18,480 --> 00:21:20,600
And I'll be like, "It's white
chocolate..." Do you know what?
512
00:21:20,600 --> 00:21:23,200
Then we just add a little bit of
lemon. No. I hate lemon.
513
00:21:23,200 --> 00:21:26,080
But it's not just about our
personal preferences.
514
00:21:28,160 --> 00:21:31,080
As well as nailing the recipes,
they'll need their dishes
515
00:21:31,080 --> 00:21:34,280
to be visually stunning to secure
that front cover.
516
00:21:34,280 --> 00:21:38,080
So, I'm meeting with world-renowned
photographer and vegetarian cookery
517
00:21:38,080 --> 00:21:40,600
book writer Mary McCartney.
518
00:21:40,600 --> 00:21:43,360
You've been part of this huge
movement of incredible
519
00:21:43,360 --> 00:21:46,800
vegetarian food and eating meatless.
520
00:21:46,800 --> 00:21:49,760
How important is that on a cover?
521
00:21:49,760 --> 00:21:52,840
Well, my mum, I think most
people would agree,
522
00:21:52,840 --> 00:21:56,200
was, like, the vegetarian pioneer -
Linda McCartney. -
523
00:21:56,200 --> 00:21:59,080
and my dad was really there
backing her.
524
00:21:59,080 --> 00:22:02,080
So, I'm more aiming towards not
vegetarian and vegans,
525
00:22:02,080 --> 00:22:04,600
I'm more aiming towards meat
reducers who say,
526
00:22:04,600 --> 00:22:06,840
"Look, I want to do one day a week."
527
00:22:06,840 --> 00:22:09,160
Less. "Less meat, Meat Free Monday.
528
00:22:09,160 --> 00:22:11,080
"It helps me reduce my
carbon footprint
529
00:22:11,080 --> 00:22:13,800
"and it's something I can
really do at home."
530
00:22:13,800 --> 00:22:15,600
You know the art of demonstrating,
531
00:22:15,600 --> 00:22:18,400
taking pictures and keeping
the audience alight.
532
00:22:18,400 --> 00:22:19,840
What's the secret behind that?
533
00:22:19,840 --> 00:22:21,480
The secret is thinking of
the audience.
534
00:22:21,480 --> 00:22:22,880
Make it accessible.
535
00:22:22,880 --> 00:22:24,680
So, it's like, "That's something
I could cook."
536
00:22:24,680 --> 00:22:26,000
Not too intimidating.
537
00:22:26,000 --> 00:22:27,400
A cover is a big deal.
538
00:22:27,400 --> 00:22:29,320
What do you focus on when
you shoot a cover?
539
00:22:29,320 --> 00:22:32,960
The cover shot has to just
immediately be like, "Buy me."
540
00:22:32,960 --> 00:22:35,160
You want that image to pop out
at you.
541
00:22:35,160 --> 00:22:38,000
Some of your foods,
I'm surprised how easy it is.
542
00:22:38,000 --> 00:22:40,440
Is there a sort of cut-off
in terms of steps?
543
00:22:40,440 --> 00:22:44,080
I think with vegetarian, meat-free
cooking, people think it's going
544
00:22:44,080 --> 00:22:47,120
to be loads of ingredients
and really a faff to make.
545
00:22:47,120 --> 00:22:50,120
The pitfalls are having too many
different things to do.
546
00:22:50,120 --> 00:22:52,720
Like, you don't want to have to boil
one thing, fry another thing,
547
00:22:52,720 --> 00:22:55,480
bake another thing.
Just keep it as simple as possible.
548
00:22:55,480 --> 00:22:57,240
Love that.
549
00:22:57,240 --> 00:23:00,520
We need colour. I'm going to tell
you like I do with my kids. Yeah.
550
00:23:00,520 --> 00:23:03,120
You need to eat the rainbow
every day.
551
00:23:03,120 --> 00:23:04,840
We need to have something red.
552
00:23:04,840 --> 00:23:06,760
Pomegranate will work well.
553
00:23:06,760 --> 00:23:08,560
Oh, I love pomegranate, yeah.
554
00:23:12,440 --> 00:23:16,160
In the next one we make, can we
try using less white chocolate?
555
00:23:17,440 --> 00:23:19,040
Just cos it tastes really sweet.
556
00:23:19,040 --> 00:23:21,240
Try it. Try it.
557
00:23:23,200 --> 00:23:24,680
It's lovely.
558
00:23:24,680 --> 00:23:26,800
That's way too sweet.
559
00:23:26,800 --> 00:23:30,480
So, if we could try less white
chocolate, please.
560
00:23:30,480 --> 00:23:32,480
Do you have a separate section
for, like, say,
561
00:23:32,480 --> 00:23:34,840
the salad, and then the marinade,
or are they in the same...? Yeah.
562
00:23:34,840 --> 00:23:37,480
You always have a little...
Separate them? Yeah. OK.
563
00:23:37,480 --> 00:23:40,080
LAUGHING: Andy knows basically
nothing about food,
564
00:23:40,080 --> 00:23:41,560
so it's on me.
565
00:23:41,560 --> 00:23:44,480
I've got eight steps on the cooking
instructions, four on the marinade.
566
00:23:44,480 --> 00:23:46,920
Four steps sounds a lot. Yeah?
Yeah, yeah.
567
00:23:46,920 --> 00:23:48,920
We can refine that together.
568
00:23:50,560 --> 00:23:53,200
With the teams' recipes
nearly finished...
569
00:23:53,200 --> 00:23:55,000
Are you doing basil or mint?
570
00:23:55,000 --> 00:23:56,840
I just did basil and lemon.
571
00:23:56,840 --> 00:24:00,840
..it's time for me to see if either
of them feel front-cover-worthy.
572
00:24:00,840 --> 00:24:02,720
Hello. Right. How are we?
573
00:24:02,720 --> 00:24:05,000
How are we feeling? We're doing
good. Yeah, good, thank you.
574
00:24:05,000 --> 00:24:07,480
What is the dish and
what's the hero product?
575
00:24:07,480 --> 00:24:09,800
So, the hero product is strawberry.
576
00:24:09,800 --> 00:24:12,080
The concept was, basically,
we wanted to go down
577
00:24:12,080 --> 00:24:14,320
this whole family route,
a family favourite,
578
00:24:14,320 --> 00:24:17,240
with, like, an upside down
strawberry and white chocolate
cheesecake.
579
00:24:17,240 --> 00:24:19,880
I thought that was a trifle.
I had no idea it was a cheesecake.
580
00:24:19,880 --> 00:24:23,760
OK. Don't forget, it's a cover
we're trying to win.
581
00:24:23,760 --> 00:24:25,280
The cover.
582
00:24:25,280 --> 00:24:26,480
OK? OK.
583
00:24:26,480 --> 00:24:27,560
Let's have a taste.
584
00:24:28,880 --> 00:24:31,600
My mouth is just obliterated
with sugar.
585
00:24:31,600 --> 00:24:33,680
Do you honestly think this
is family-friendly,
586
00:24:33,680 --> 00:24:35,200
with the amount of sugar in it?
587
00:24:35,200 --> 00:24:37,120
The amount of...
No, yeah, you're right.
588
00:24:37,120 --> 00:24:38,880
It's too sugary.
589
00:24:38,880 --> 00:24:40,960
And the whole thing about
cheesecake,
590
00:24:40,960 --> 00:24:43,200
when you think about it growing up,
is the layers -
591
00:24:43,200 --> 00:24:46,760
but it doesn't strike me as
an upside down cheesecake.
592
00:24:46,760 --> 00:24:50,960
That does not feel like
a semifinal attempt
593
00:24:50,960 --> 00:24:53,840
at getting yourself into the finale,
594
00:24:53,840 --> 00:24:55,440
Have a think, ladies.
595
00:24:57,920 --> 00:24:59,320
Man...
596
00:25:02,480 --> 00:25:03,760
OK, what can I do?
597
00:25:05,320 --> 00:25:07,040
Blue Team. That's so frustrating.
598
00:25:07,040 --> 00:25:09,560
They're going for this upside
down cheesecake.
599
00:25:09,560 --> 00:25:11,960
Amy wants to bring this sort
of family style.
600
00:25:11,960 --> 00:25:13,760
But that's not family style.
601
00:25:13,760 --> 00:25:17,120
That's just a family sugar high,
because it's sweet on sweet on
sweet.
602
00:25:17,120 --> 00:25:19,160
And secondly,
it looks like a trifle.
603
00:25:19,160 --> 00:25:20,920
They're upside down in there
right now.
604
00:25:22,160 --> 00:25:23,680
How are we?
605
00:25:23,680 --> 00:25:24,960
Good. Hello.
606
00:25:24,960 --> 00:25:27,040
We good? Yeah. Yeah.
Excellent.
607
00:25:27,040 --> 00:25:28,360
Right, tell me about the dish.
608
00:25:28,360 --> 00:25:30,640
What's the hero ingredient
first, please? Smells good.
609
00:25:30,640 --> 00:25:31,800
The asparagus. Yeah.
610
00:25:31,800 --> 00:25:33,000
What's the dish?
611
00:25:33,000 --> 00:25:35,840
Balsamic glazed asparagus on a bed
of seasonal veg.
612
00:25:35,840 --> 00:25:39,720
So, we've got some sweetness in
there with our pomegranate tomatoes,
613
00:25:39,720 --> 00:25:41,760
also egg and radish.
614
00:25:41,760 --> 00:25:44,440
I think you've got a really smart
choice with asparagus. Yeah.
615
00:25:44,440 --> 00:25:46,520
I think what I'm going
to ask you both now,
616
00:25:46,520 --> 00:25:50,200
is this dish interesting enough
for semifinalists?
617
00:25:50,200 --> 00:25:51,760
We wanted something colourful,
618
00:25:51,760 --> 00:25:54,960
because we want to bring the summer
vibes with the asparagus.
619
00:25:54,960 --> 00:25:56,600
So we have some sweetcorn.
620
00:25:56,600 --> 00:25:59,760
We have a lot of easy slicing
with the tomatoes.
621
00:25:59,760 --> 00:26:02,560
This demo almost is like
a chopping demo,
622
00:26:02,560 --> 00:26:05,400
as opposed to a dish that's going
to blow their socks off.
623
00:26:05,400 --> 00:26:08,160
I don't know if it's captivating
enough for a cover.
624
00:26:08,160 --> 00:26:09,480
OK. OK?
625
00:26:09,480 --> 00:26:11,040
Semifinal. Yeah. Yeah, yeah.
626
00:26:11,040 --> 00:26:14,320
No, we're with you. We get what
you're saying. Thank you. Thank you.
627
00:26:14,320 --> 00:26:16,240
OK, we need to rethink.
All right.
628
00:26:16,240 --> 00:26:19,600
He wants the people in front
of us saying, "Wow."
629
00:26:19,600 --> 00:26:21,960
Frustrating, that Red Team,
Flo and Andy.
630
00:26:21,960 --> 00:26:24,000
It's almost like there's style
over substance,
631
00:26:24,000 --> 00:26:25,600
because there's no actual dish.
632
00:26:25,600 --> 00:26:27,760
It's just like a cold chop salad.
633
00:26:27,760 --> 00:26:30,040
The asparagus is supposed
to be the hero.
634
00:26:30,040 --> 00:26:33,160
So, there's another nine or ten
ingredients mixed in with that.
635
00:26:33,160 --> 00:26:35,760
The asparagus is lost
in translation.
636
00:26:35,760 --> 00:26:38,200
We need to do something else
with the asparagus.
637
00:26:38,200 --> 00:26:40,880
I'm going to cook them,
I'm going to blend it,
638
00:26:40,880 --> 00:26:42,960
and I will make a sauce.
639
00:26:44,800 --> 00:26:48,960
The teams have only got one hour
left to refine their dishes...
640
00:26:48,960 --> 00:26:53,280
Maybe fill in cheesecake
with strawberries,
641
00:26:53,280 --> 00:26:55,040
and then build it up like that.
642
00:26:55,040 --> 00:26:59,960
..as well as taking their cover
photos and writing up the recipes...
643
00:26:59,960 --> 00:27:02,360
Would you like a method?
I would love a method. OK.
644
00:27:02,360 --> 00:27:04,840
..I provided the teams with some
of the magazine's in-house
645
00:27:04,840 --> 00:27:07,400
copywriters and photographers.
646
00:27:07,400 --> 00:27:09,080
Boil another pan of water.
647
00:27:09,080 --> 00:27:11,320
Is this one a separate...?
Yeah, this is number two. Sorry.
648
00:27:11,320 --> 00:27:12,800
Yeah, that's OK.
649
00:27:12,800 --> 00:27:15,400
Do you want to see it up high
or down low?
650
00:27:15,400 --> 00:27:17,960
Is it possible to see what it looks
like as a tight shot?
651
00:27:17,960 --> 00:27:19,280
Yeah.
652
00:27:19,280 --> 00:27:21,400
See if we can capture any
of the layers.
653
00:27:21,400 --> 00:27:24,040
This cheesecake incorporates
silky smooth white chocolate
654
00:27:24,040 --> 00:27:26,640
and a zesty strawberry compote,
meaning every single spoonful...
655
00:27:26,640 --> 00:27:28,360
I'm thinking that...
656
00:27:28,360 --> 00:27:30,600
Should we include the fact
that it's really quick to make?
657
00:27:30,600 --> 00:27:32,520
Yeah. Really quick and
it looks amazing.
658
00:27:32,520 --> 00:27:34,280
Trust me. I'm getting there.
659
00:27:34,280 --> 00:27:37,920
Not only is this dessert going to...
660
00:27:37,920 --> 00:27:39,600
..impress friends and family,
661
00:27:39,600 --> 00:27:43,800
once brought to...
It's quick and easy to make. Yeah.
662
00:27:43,800 --> 00:27:47,680
So, it's super-quick...and easy to
make.
663
00:27:47,680 --> 00:27:50,120
I've worked with Sam
on a few challenges,
664
00:27:50,120 --> 00:27:52,480
but I feel like this has
been the hardest one.
665
00:27:52,480 --> 00:27:55,160
And don't forget the lemon zest
that goes on the top, yeah?
666
00:27:55,160 --> 00:27:58,480
OK, I know, but lemon zest and mint
are literally the...
667
00:27:58,480 --> 00:28:01,400
..the least of my worries
at the moment.
668
00:28:01,400 --> 00:28:05,360
I've taken on 80% of the workload,
and...
669
00:28:05,360 --> 00:28:07,080
..she's took three photos.
670
00:28:07,080 --> 00:28:09,520
We've got limited time.
I'm not having an argument about it.
671
00:28:09,520 --> 00:28:12,760
All I can do is put 110% into
what I'm doing.
672
00:28:12,760 --> 00:28:14,960
But it's three photos.
673
00:28:16,520 --> 00:28:19,920
Flo, I've gone with Two Way
British Asparagus Salad.
674
00:28:19,920 --> 00:28:21,960
I think we want to highlight
it's British.
675
00:28:21,960 --> 00:28:23,720
Move on from that, yeah?
676
00:28:23,720 --> 00:28:26,440
More asparagus.
677
00:28:26,440 --> 00:28:29,520
Do I have to say deshell egg,
or is that obvious, Flo?
678
00:28:29,520 --> 00:28:31,160
No, it's obvious. Cool.
679
00:28:31,160 --> 00:28:32,600
Did that delete something?
680
00:28:32,600 --> 00:28:35,360
Flo, when you made this thing...
Yeah. ..what is it?
681
00:28:35,360 --> 00:28:39,040
You boil the asparagus
bottom until soft... OK.
682
00:28:39,040 --> 00:28:41,200
..and then you blend it.
683
00:28:41,200 --> 00:28:42,480
That's it.
684
00:28:42,480 --> 00:28:44,160
But I've already got,
like, eight points.
685
00:28:44,160 --> 00:28:45,680
Add salt. Add salt in the water.
686
00:28:45,680 --> 00:28:47,640
Cook for 12 minutes.
All right, I've got it.
687
00:28:47,640 --> 00:28:49,760
Have you got it? So, now we're just
going to do it simple...
688
00:28:49,760 --> 00:28:51,200
Easy wording. Cool.
689
00:28:51,200 --> 00:28:53,640
Add two tablespoons...
I've still got so much to do.
690
00:28:53,640 --> 00:28:55,640
First, it was a glazed something.
691
00:28:55,640 --> 00:28:57,600
Now it's not. It's a two-way,
and it's...
692
00:28:57,600 --> 00:28:59,200
We've added this
and we've taken this away.
693
00:28:59,200 --> 00:29:00,840
The ingredients changed.
694
00:29:00,840 --> 00:29:02,680
Obviously, I'm writing down
the ingredients,
695
00:29:02,680 --> 00:29:05,920
and as I'm writing them,
they're different to what it is.
696
00:29:05,920 --> 00:29:08,200
I mean, it's...
What can I do, innit?
697
00:29:09,480 --> 00:29:12,120
It's up to you which one you
want to pick for the cover.
698
00:29:12,120 --> 00:29:13,600
Time's almost up...
699
00:29:13,600 --> 00:29:14,960
This is definitely the front page,
700
00:29:14,960 --> 00:29:17,080
cos I love the details on
the front of that.
701
00:29:17,080 --> 00:29:19,800
..and the teams need to sign off
on their magazine content.
702
00:29:19,800 --> 00:29:21,080
I like this one.
703
00:29:21,080 --> 00:29:23,200
It's good, huh? Looks lovely.
704
00:29:23,200 --> 00:29:25,880
Delicious Summer
Strawberry Surprise.
705
00:29:26,880 --> 00:29:29,600
Yeah. Delicious Summer
Strawberry Surprise.
706
00:29:29,600 --> 00:29:31,080
Where would you like it?
707
00:29:31,080 --> 00:29:32,440
That's not bad.
708
00:29:32,440 --> 00:29:35,160
You can see a lot of the cheesecake,
you can see all the top.
709
00:29:35,160 --> 00:29:36,760
Beautiful. Love it.
710
00:29:36,760 --> 00:29:38,760
Yeah, happy? Yeah. Cool.
711
00:29:38,760 --> 00:29:41,760
Happy. All right.
Thank you so much. Thank you.
712
00:29:41,760 --> 00:29:45,600
I'm not a baker, but I did my best
to give my opinion
713
00:29:45,600 --> 00:29:48,360
where it's needed and to uplift
the product.
714
00:29:48,360 --> 00:29:50,080
I'm feeling confident.
715
00:29:50,080 --> 00:29:52,880
Yeah, I can literally taste the
final. I'm not going home.
716
00:29:52,880 --> 00:29:55,360
Place your asparagus on top
and dress with your..
717
00:29:56,360 --> 00:29:57,760
OK.
718
00:29:57,760 --> 00:30:00,400
Wait. Dress.... Place your asparagus
on the salad bed.
719
00:30:00,400 --> 00:30:03,520
Oh, no. On top,
and then take out... Yeah.
720
00:30:03,520 --> 00:30:05,560
Uh... Sorry.
721
00:30:05,560 --> 00:30:08,080
So, we really need to send this
across now, so when you're ready.
722
00:30:08,080 --> 00:30:09,680
Andy, recipe? OK.
723
00:30:09,680 --> 00:30:11,880
How is it going?
I've done what I can.
724
00:30:11,880 --> 00:30:14,400
Are you happy with the instruction?
Is it clear?
725
00:30:14,400 --> 00:30:16,400
We've made it as clear as possible.
Cool.
726
00:30:16,400 --> 00:30:18,080
And tried to refine every step.
727
00:30:18,080 --> 00:30:20,600
I struggled to try and get
the changes into the stuff
728
00:30:20,600 --> 00:30:23,120
I'd already written, cos I thought
it was set in stone, you know?
729
00:30:23,120 --> 00:30:27,600
I think Andy had a little bit of
tricky time with the instruction.
730
00:30:27,600 --> 00:30:31,360
I don't really know, because I was
so focused on making a recipe.
731
00:30:31,360 --> 00:30:35,240
We still have the demo tomorrow
to go together, as a team,
732
00:30:35,240 --> 00:30:37,520
strong and smash the challenge.
733
00:30:37,520 --> 00:30:39,480
I'm confident with him.
734
00:30:39,480 --> 00:30:41,480
We had a hard day today.
We get on with it. Yeah.
735
00:30:41,480 --> 00:30:43,840
Do the same tomorrow.
Cos we can't go home. No.
736
00:30:43,840 --> 00:30:46,440
Well done, though, you smashed it.
Well done.
737
00:30:55,000 --> 00:30:58,080
Today I've arranged for the teams
to demo their front cover recipes
738
00:30:58,080 --> 00:30:59,960
at Season Cookery School.
739
00:31:01,160 --> 00:31:03,680
Are you ready?
Do you know what? I am.
740
00:31:03,680 --> 00:31:05,680
How do you feel?
Yeah, I feel good, actually.
741
00:31:05,680 --> 00:31:08,120
I think this is where we
actually excel. Yeah.
742
00:31:13,240 --> 00:31:15,080
Dun-dun-dun!
Do you want to turn them over?
743
00:31:15,080 --> 00:31:16,440
Oh, wow.
744
00:31:16,440 --> 00:31:19,080
Before the teams get started,
a chance to check out
745
00:31:19,080 --> 00:31:21,120
their potential magazine covers
and recipes.
746
00:31:21,120 --> 00:31:22,200
Nice.
747
00:31:23,320 --> 00:31:26,080
Delicious Summer Strawberry
Surprise!
748
00:31:26,080 --> 00:31:29,800
I'm proud of the photographs.
It's beautifully captured...
749
00:31:29,800 --> 00:31:32,000
..the lemon zest that you were
fighting with me...!
750
00:31:32,000 --> 00:31:33,640
Are you happy with it now, Amy?
751
00:31:33,640 --> 00:31:35,720
I'll tolerate the lemon zest, yeah.
752
00:31:37,280 --> 00:31:39,400
That page looks colourful
and beautiful.
753
00:31:39,400 --> 00:31:41,160
OK. What about the recipe?
754
00:31:41,160 --> 00:31:42,760
Uh...
755
00:31:42,760 --> 00:31:44,200
What's wrong with that?
756
00:31:44,200 --> 00:31:46,000
It's a lot of wording.
757
00:31:46,000 --> 00:31:48,120
I think some steps on the recipes
are missing.
758
00:31:48,120 --> 00:31:50,320
Yeah... I mean, it was hard for
me to get that down.
759
00:31:50,320 --> 00:31:52,680
Yeah, yeah, yeah. You know?
It's fine. It's fine.
760
00:31:52,680 --> 00:31:55,000
It's easy to, like, say,
"Right, this should have been done.
761
00:31:55,000 --> 00:31:56,280
"This should have been done."
762
00:31:56,280 --> 00:31:58,560
I think there's an element of
saving face on Flo's part.
763
00:31:58,560 --> 00:32:01,200
"I really love the pictures.
You missed this. You missed that."
764
00:32:01,200 --> 00:32:02,280
"You missed this."
765
00:32:02,280 --> 00:32:04,640
But there was no comms during it
to tell me that.
766
00:32:05,880 --> 00:32:08,600
Prep-wise, let's do as much
as we can of it.
767
00:32:08,600 --> 00:32:11,680
Really thin, the radishes,
if you can. Yeah.
768
00:32:11,680 --> 00:32:13,760
The teams now need to prep
their ingredients
769
00:32:13,760 --> 00:32:15,280
and rehearse their demos.
770
00:32:15,280 --> 00:32:17,760
So, Andy, beautiful British
asparagus.
771
00:32:17,760 --> 00:32:19,320
Do you eat asparagus?
772
00:32:19,320 --> 00:32:20,880
All the time. All the time.
773
00:32:20,880 --> 00:32:22,600
Are you a big fan of asparagus?
A huge fan.
774
00:32:22,600 --> 00:32:23,920
A huge fan.
775
00:32:23,920 --> 00:32:26,600
Their demos will offer the
opportunity to showcase the dish
776
00:32:26,600 --> 00:32:30,120
and prove that their recipe works
and is easy to follow.
777
00:32:30,120 --> 00:32:32,400
Do you have any tips when
they're whisking it?
778
00:32:32,400 --> 00:32:34,120
What should they be looking for?
779
00:32:34,120 --> 00:32:36,480
It's probably going to be quite
liquid to start with, but you'll
780
00:32:36,480 --> 00:32:39,480
find that, especially in this heat,
it comes together quite quickly. OK.
781
00:32:39,480 --> 00:32:42,040
Which we're looking for before we
start to add the cream cheese.
782
00:32:42,040 --> 00:32:45,680
Obviously, if you're at home,
you can do this with a stand mixer.
783
00:32:45,680 --> 00:32:48,600
But for the purposes of today,
we are going to...
784
00:32:48,600 --> 00:32:52,240
OK. So, basically, when I ask you
questions, don't go on for too long.
785
00:32:52,240 --> 00:32:54,600
Cos, otherwise, I'll be stood there
doing nothing.
786
00:32:54,600 --> 00:32:56,200
Try and be straight to the point.
787
00:32:56,200 --> 00:32:57,640
Do you know what it is?
788
00:32:57,640 --> 00:33:00,680
I don't want to feel the dish that
I've literally put everything into
789
00:33:00,680 --> 00:33:03,080
over the last couple of days...
You haven't done it alone, Amy.
790
00:33:03,080 --> 00:33:04,600
You've done it as a team.
791
00:33:04,600 --> 00:33:06,560
I know it's a team effort...
This isn't about ego.
792
00:33:06,560 --> 00:33:08,120
It's not about ego.
793
00:33:08,120 --> 00:33:10,360
I don't want to feel like
I'm being sidelined.
794
00:33:10,360 --> 00:33:12,480
I'm not going to let somebody
stand there and be
795
00:33:12,480 --> 00:33:15,200
at the forefront of selling
a product that I've created.
796
00:33:15,200 --> 00:33:17,680
I'll make myself involved,
basically.
797
00:33:17,680 --> 00:33:21,080
The purpose of this challenge
is for us to present it.
798
00:33:21,080 --> 00:33:23,920
Don't try and sabotage it by doing
all the talking,
799
00:33:23,920 --> 00:33:26,120
and I'm just stood there.
Don't do that.
800
00:33:26,120 --> 00:33:29,320
It did feel like I was trying
to rein in a child.
801
00:33:29,320 --> 00:33:31,520
We need to work as a team.
802
00:33:31,520 --> 00:33:33,280
I'm just praying that when we go up
803
00:33:33,280 --> 00:33:35,560
that Amy doesn't try to take
the whole stand,
804
00:33:35,560 --> 00:33:38,680
when the purpose of this challenge
is to work together.
805
00:33:42,920 --> 00:33:45,600
The winning team's recipe will
feature on the front cover
806
00:33:45,600 --> 00:33:47,920
of Waitrose in-house magazine.
807
00:33:50,520 --> 00:33:53,040
The teams will not only have to
demo in front of
808
00:33:53,040 --> 00:33:55,160
a live cookery school audience,
809
00:33:55,160 --> 00:33:59,120
but they will also have to impress
some top industry experts.
810
00:33:59,120 --> 00:34:01,760
Joining me again, Mary McCartney,
811
00:34:01,760 --> 00:34:04,840
food author and broadcaster
Yasmin Khan,
812
00:34:04,840 --> 00:34:07,960
and Waitrose food and drink editor
Alison Oakervee.
813
00:34:09,040 --> 00:34:11,840
What you expecting today,
Yas? What are you hoping to see?
814
00:34:11,840 --> 00:34:16,240
What I really want is a clear guide
to how they're making these recipes.
815
00:34:16,240 --> 00:34:18,800
Sure. I want clear, step by step,
so if I'm at home and I'm busy,
816
00:34:18,800 --> 00:34:20,640
I can just whack it together.
817
00:34:20,640 --> 00:34:23,400
When that copy becomes a favourite,
and we're talking about hundreds
818
00:34:23,400 --> 00:34:26,600
and hundreds of thousands of people,
it becomes a... Kind of a...
819
00:34:26,600 --> 00:34:28,920
..a classic. One of the classics
that people go to,
820
00:34:28,920 --> 00:34:31,160
and that's what we want
every recipe to do. Sure.
821
00:34:31,160 --> 00:34:33,640
And can we get something that
dynamic across in 20 minutes?
822
00:34:33,640 --> 00:34:34,920
You should be able to.
823
00:34:34,920 --> 00:34:36,600
I think they can, yeah.
824
00:34:36,600 --> 00:34:39,000
But it's not easy,
even for professionals.
825
00:34:39,000 --> 00:34:41,240
The chemistry between them
is quite important,
826
00:34:41,240 --> 00:34:44,760
and that will reflect in the actual
finished recipe, I think.
827
00:34:47,440 --> 00:34:49,800
First to demo will be the Blue Team
828
00:34:49,800 --> 00:34:52,680
with their family-friendly
strawberry cheesecake.
829
00:34:52,680 --> 00:34:54,760
Blue Team, first impressions
visually.
830
00:34:54,760 --> 00:34:56,160
Does it scream cheesecake?
831
00:34:56,160 --> 00:34:58,120
It does look delicious,
but it looks like a trifle,
832
00:34:58,120 --> 00:35:00,080
so you kind of need to
read what it is.
833
00:35:00,080 --> 00:35:02,480
Sort of targeting this towards
the family, kids.
834
00:35:02,480 --> 00:35:05,080
If it's a family, then you want
four or five of those.
835
00:35:05,080 --> 00:35:06,960
Are they individual?
Are they for two?
836
00:35:06,960 --> 00:35:09,320
It always feels weird with just one.
Yeah.
837
00:35:09,320 --> 00:35:11,640
Cos when you think family,
you think serving, style,
838
00:35:11,640 --> 00:35:13,280
a big thing you can all tuck into.
839
00:35:13,280 --> 00:35:15,800
Look, it is looking bright and
summery, isn't it?
840
00:35:15,800 --> 00:35:17,680
It's all down to the demo. Yes!
841
00:35:17,680 --> 00:35:20,520
They're up first. Shall we?
Yeah. Looking forward to it.
842
00:35:21,720 --> 00:35:24,400
Hello. Hi, everyone.
Hello, everyone.
843
00:35:26,160 --> 00:35:28,760
Welcome. My name is Sam
and this is... Amy.
844
00:35:28,760 --> 00:35:31,800
And today we're going to demonstrate
for you how to make this
845
00:35:31,800 --> 00:35:34,640
delicious summer strawberry
layered cheesecake.
846
00:35:34,640 --> 00:35:38,680
So, first, we're going to start with
melting the chocolate.
847
00:35:38,680 --> 00:35:41,240
That gets whipped into the
cheesecake layers.
848
00:35:41,240 --> 00:35:43,160
So, Amy, what are you doing here?
849
00:35:43,160 --> 00:35:46,120
So, what I'm going to do now is, use
the stand mixer to create
850
00:35:46,120 --> 00:35:48,040
some soft peaks within the cream,
851
00:35:48,040 --> 00:35:50,520
ready to incorporate our
cream cheese into it.
852
00:35:50,520 --> 00:35:52,600
OK, so... We've got some
beautiful as well...
853
00:35:52,600 --> 00:35:56,080
some beautiful vanilla bean, as
well, to go through that mixture.
854
00:35:56,080 --> 00:35:58,720
We're going to fold in the
melted white chocolate,
855
00:35:58,720 --> 00:36:00,720
and then just layer everything up.
856
00:36:00,720 --> 00:36:03,120
We've got a gorgeous
shortcake crust.
857
00:36:03,120 --> 00:36:05,480
So... It's delicious.
858
00:36:05,480 --> 00:36:06,680
It's... Yeah.
859
00:36:06,680 --> 00:36:08,640
How are we doing with
that chocolate?
860
00:36:08,640 --> 00:36:10,440
Yeah. So, the chocolate's
almost done.
861
00:36:10,440 --> 00:36:12,520
Fantastic. That's ready...
Is that ready to go in?
862
00:36:12,520 --> 00:36:14,760
This is ready to be incorporated.
Lovely.
863
00:36:14,760 --> 00:36:16,920
There we go. Thank you.
864
00:36:16,920 --> 00:36:19,600
So, Amy, you have a family,
you have a son. Yes.
865
00:36:19,600 --> 00:36:22,880
So I guess, like, this dish is
perfect for your family
866
00:36:22,880 --> 00:36:24,320
to make together.
867
00:36:26,160 --> 00:36:27,560
My son's four.
868
00:36:27,560 --> 00:36:30,600
So, he can mash things together,
he can smash the biscuit.
869
00:36:30,600 --> 00:36:32,960
So this is great for your kids
to get involved
870
00:36:32,960 --> 00:36:34,280
if you have any children.
871
00:36:36,040 --> 00:36:38,120
And, I have to say, that
strawberries are definitely
872
00:36:38,120 --> 00:36:40,200
arguably one of Britain's
best produce.
873
00:36:40,200 --> 00:36:41,920
They really are. Fresh strawberries.
874
00:36:41,920 --> 00:36:44,160
I love taking Alby strawberry
picking, as well.
875
00:36:44,160 --> 00:36:46,680
I don't like it when he's
wearing white,
876
00:36:46,680 --> 00:36:49,000
but I definitely enjoy
taking him there.
877
00:36:52,800 --> 00:36:55,280
So, what we can do is start
to layer the glasses.
878
00:36:55,280 --> 00:36:58,480
And then what I'm doing here is,
I'm just thinly chopping
879
00:36:58,480 --> 00:37:01,440
the strawberries, which we'll
add to the layers as well.
880
00:37:01,440 --> 00:37:04,560
This is the perfect summertime
dessert.
881
00:37:10,640 --> 00:37:12,800
How are you getting on with
the compote?
882
00:37:12,800 --> 00:37:14,560
It smells amazing. It's almost done.
883
00:37:14,560 --> 00:37:16,320
Can you smell it from where you are?
884
00:37:16,320 --> 00:37:18,800
Yeah, we can smell it.
We can smell it. Looking good.
885
00:37:18,800 --> 00:37:21,120
Just dress this last one here
with the compote,
886
00:37:21,120 --> 00:37:23,200
the zest and the mint.
887
00:37:23,200 --> 00:37:25,560
And then we put the strawberry
on to end it.
888
00:37:25,560 --> 00:37:28,320
And then we've got a little bit
of the lemon zest.
889
00:37:28,320 --> 00:37:30,320
Last little sprigs of mint.
890
00:37:30,320 --> 00:37:31,800
And, voila.
891
00:37:36,680 --> 00:37:39,080
And we would absolutely love
to take some questions
892
00:37:39,080 --> 00:37:40,760
from you now, as well.
893
00:37:40,760 --> 00:37:42,720
Well, well done.
You did a great job.
894
00:37:42,720 --> 00:37:45,080
I loved your chemistry, and it was
really, really engaging.
895
00:37:45,080 --> 00:37:46,400
Thank you.
896
00:37:46,400 --> 00:37:48,360
Tell us, on the front cover,
897
00:37:48,360 --> 00:37:50,840
you call it a Delicious Summer
Strawberry Surprise. Yes.
898
00:37:50,840 --> 00:37:52,480
What's the surprise?
899
00:37:54,160 --> 00:37:56,880
When you take the, like,
the mouthful of it... Yeah.
900
00:37:56,880 --> 00:37:59,080
..the flavours in your mouth
is like, "Wow!" OK.
901
00:37:59,080 --> 00:38:00,720
And that's the surprise.
902
00:38:00,720 --> 00:38:04,080
And by putting that on the front
page, it's to invite people in.
903
00:38:05,800 --> 00:38:07,120
Look at it, though.
904
00:38:07,120 --> 00:38:09,440
Array of glasses there,
they look beautiful.
905
00:38:09,440 --> 00:38:11,280
This looks way more attractive.
906
00:38:11,280 --> 00:38:14,880
Why not a cluster for the potential
cover, as opposed to sticking one
907
00:38:14,880 --> 00:38:17,880
on there and covering it
with a big, bold text?
908
00:38:17,880 --> 00:38:20,160
I mean, the text can be taken off.
909
00:38:20,160 --> 00:38:23,720
The glass looked quite lonely, and
I was like, "Oh, it's a family
dish,"
910
00:38:23,720 --> 00:38:26,280
but that doesn't scream family
to me, you know. No.
911
00:38:26,280 --> 00:38:27,760
It's individual portion.
912
00:38:27,760 --> 00:38:30,840
Because it's for children,
and there's some really strict
913
00:38:30,840 --> 00:38:33,360
guidelines about fat and salt
and sugar levels,
914
00:38:33,360 --> 00:38:36,480
is there any way we can lighten
it up, so that it can say
915
00:38:36,480 --> 00:38:38,920
it's for children with kind
of a clear conscience? Yeah.
916
00:38:38,920 --> 00:38:41,360
Well, like I say, it wasn't aimed
specifically at children.
917
00:38:41,360 --> 00:38:44,160
It was aimed at more the family. OK.
As a mother....
918
00:38:44,160 --> 00:38:46,760
So, it was something
that, I would enjoy this,
919
00:38:46,760 --> 00:38:48,480
I would let my little boy have it.
920
00:38:48,480 --> 00:38:51,560
But obviously, it's a balanced
diet with...with children.
921
00:38:51,560 --> 00:38:53,600
No way would he eat a full one.
922
00:38:53,600 --> 00:38:56,240
But what I would do is, get a
separate bowl, a bit of crumb,
923
00:38:56,240 --> 00:38:58,560
fresh strawberries,
and a little bit on there.
924
00:38:58,560 --> 00:39:00,960
Ladies and gentlemen,
please give it up for Amy and Sam.
925
00:39:00,960 --> 00:39:02,400
Great job. Thank you. Thank you.
926
00:39:07,080 --> 00:39:09,720
That couldn't have gone better.
It couldn't have gone better.
927
00:39:09,720 --> 00:39:11,320
We bounced off each other.
928
00:39:11,320 --> 00:39:13,120
And the questions, we had
answers to.
929
00:39:13,120 --> 00:39:15,600
Wasn't even good. That was great!
930
00:39:15,600 --> 00:39:17,400
It was clear, it was concise.
931
00:39:17,400 --> 00:39:19,760
I would find that a very easy
recipe to follow. Yeah.
932
00:39:19,760 --> 00:39:21,800
I need more strawberries in there,
though. I agree.
933
00:39:21,800 --> 00:39:23,240
Cos that was the hero, right?
934
00:39:23,240 --> 00:39:25,480
That's the point of this,
a strawberry layered cheesecake.
935
00:39:25,480 --> 00:39:27,000
I embraced the challenge.
936
00:39:27,000 --> 00:39:31,040
I reined Amy in, I made sure that
we were on the same page.
937
00:39:31,040 --> 00:39:33,640
The panel said that they loved
our chemistry.
938
00:39:33,640 --> 00:39:36,960
If I hadn't reined it in, it would
have been a different outcome.
939
00:39:36,960 --> 00:39:38,640
So, child-friendly or not?
940
00:39:38,640 --> 00:39:40,960
It's good for children to cook,
but not to eat. Yeah.
941
00:39:40,960 --> 00:39:43,080
But it would be so easy to
lighten it, wouldn't it?
942
00:39:43,080 --> 00:39:46,440
Instead of using double cream,
use creme fraiche, use yoghurt.
943
00:39:46,440 --> 00:39:49,240
Exactly. Give it that kind of lovely
kind of summer freshness.
944
00:39:49,240 --> 00:39:50,600
Yeah.
945
00:39:50,600 --> 00:39:53,440
All I can control is
my contribution,
946
00:39:53,440 --> 00:39:57,000
and I feel I've definitely
done enough to justify
947
00:39:57,000 --> 00:39:58,880
why I should be a finalist.
948
00:40:00,640 --> 00:40:02,720
Next up is the Red Team,
949
00:40:02,720 --> 00:40:06,000
showcasing their Two Way
British Asparagus Salad.
950
00:40:06,000 --> 00:40:08,560
First impressions. Asparagus being
the hero, what do you think?
951
00:40:08,560 --> 00:40:10,440
Well, you can tell it is asparagus,
I think.
952
00:40:10,440 --> 00:40:12,920
There's a lot of ingredients,
though, wouldn't you say?
953
00:40:12,920 --> 00:40:16,480
Yeah, I have to say, I'm a little
bit surprised, for something
954
00:40:16,480 --> 00:40:19,800
that should be ready in 20 minutes,
there is coming on...
955
00:40:19,800 --> 00:40:21,760
..ooh, 13 steps.
956
00:40:21,760 --> 00:40:24,920
I would say that it looks good, but
it's far too complex a recipe. Yeah.
957
00:40:24,920 --> 00:40:27,040
Well, it's all going to be down
to the demo. Yeah.
958
00:40:27,040 --> 00:40:29,320
Shall we? Let's do it.
Great job.
959
00:40:30,920 --> 00:40:33,320
Welcome, everyone. Hello!
960
00:40:34,600 --> 00:40:36,880
My name is Andy, I'm here with...
Flo.
961
00:40:36,880 --> 00:40:40,640
Today we're going to be doing for
you a Two Way British Asparagus
Salad.
962
00:40:40,640 --> 00:40:42,360
You can do it in 20 minutes.
963
00:40:42,360 --> 00:40:44,560
Are you ready to do it
in 20 minutes, guy?
964
00:40:44,560 --> 00:40:46,360
Yeah?
965
00:40:46,360 --> 00:40:49,240
We'll have a pan for the
bulgur quinoa.
966
00:40:49,240 --> 00:40:50,680
We will have a pan for the eggs,
967
00:40:50,680 --> 00:40:52,720
because we're going to
boil the eggs.
968
00:40:52,720 --> 00:40:56,840
And we will have another pan to
boil the end of the asparagus.
969
00:40:56,840 --> 00:41:00,000
We're going to use some of the water
from the asparagus, and we're going
970
00:41:00,000 --> 00:41:02,800
to use that to give it a nice
texture, something that's going to
971
00:41:02,800 --> 00:41:04,880
be a bit creamier to add at
the end to our salad.
972
00:41:04,880 --> 00:41:06,600
Am I right?
You are really right.
973
00:41:06,600 --> 00:41:07,960
Thank you. I like that.
974
00:41:11,600 --> 00:41:13,920
With our dressing and our marinade
what we're going to do is,
975
00:41:13,920 --> 00:41:17,480
we're going to start with two
tablespoons of our olive oil.
976
00:41:17,480 --> 00:41:18,760
Yeah.
977
00:41:18,760 --> 00:41:20,520
Apple cider vinegar.
978
00:41:20,520 --> 00:41:22,560
We're going to go in with
one teaspoon.
979
00:41:26,440 --> 00:41:28,760
Next step, the courgettes.
Courgettes, yes.
980
00:41:28,760 --> 00:41:31,640
So, rather than just chopping the
courgette, we wanted to add a bit
981
00:41:31,640 --> 00:41:33,760
of, you know, zhoosh to
our courgette.
982
00:41:33,760 --> 00:41:35,560
So, basically, we are making
little ribbons.
983
00:41:35,560 --> 00:41:37,480
Cos we are not cooking
the courgette.
984
00:41:37,480 --> 00:41:40,080
We're going to marinate the
courgette with our dressing.
985
00:41:41,800 --> 00:41:44,400
Pour a bit of that marinade in.
Et voila.
986
00:41:44,400 --> 00:41:46,760
Are you turning French?
Oh, yeah, yeah. Oh, yeah, cool.
987
00:41:46,760 --> 00:41:48,160
Everything's a bit better in French.
988
00:41:48,160 --> 00:41:49,520
Oui, Gordon?
989
00:41:49,520 --> 00:41:51,160
Yes. Here we go.
990
00:41:51,160 --> 00:41:52,920
There we go.
991
00:41:57,200 --> 00:42:00,600
You take your little tomatoes,
play with the colours,
992
00:42:00,600 --> 00:42:02,600
put them how you want.
993
00:42:02,600 --> 00:42:04,600
We're going to go in with
our asparagus.
994
00:42:11,440 --> 00:42:14,240
You take the ribbon. If you want
to play with the ribbon,
995
00:42:14,240 --> 00:42:17,840
you can roll it like that with your
finger and you can drop it.
996
00:42:17,840 --> 00:42:21,280
Be creative. It's fine.
It's your recipe now, right?
997
00:42:21,280 --> 00:42:23,840
So, you take your asparagus,
you put them on the top.
998
00:42:23,840 --> 00:42:25,200
Voila.
999
00:42:25,200 --> 00:42:26,800
And the final touch. May I?
1000
00:42:26,800 --> 00:42:28,240
Yeah, go. Please.
1001
00:42:34,760 --> 00:42:37,240
And voila!
There you are.
1002
00:42:40,720 --> 00:42:42,360
QUIETLY: Huh? Egg...
1003
00:42:42,360 --> 00:42:44,440
And before we finish...
Oh, the egg, yeah.
1004
00:42:44,440 --> 00:42:47,360
Rather than just taking the egg
and splitting it,
1005
00:42:47,360 --> 00:42:49,520
we're going to shave it. Exactly.
1006
00:42:49,520 --> 00:42:51,520
Coming out just like that.
1007
00:42:51,520 --> 00:42:54,120
How good is it? Ready to try it?
1008
00:42:57,360 --> 00:42:59,400
We'd love to take some questions.
1009
00:43:00,560 --> 00:43:02,280
Really well done.
1010
00:43:02,280 --> 00:43:05,200
I know it's not easy to cook and
talk at the same time. Thank you.
1011
00:43:05,200 --> 00:43:09,920
I guess my first question is maybe
about the title of the recipe -
1012
00:43:09,920 --> 00:43:12,680
the Two Way British Asparagus Salad.
Yeah.
1013
00:43:12,680 --> 00:43:16,320
I guess what confused me about
that is, we've got pomegranates
1014
00:43:16,320 --> 00:43:19,000
from the Middle East, we've got
bulgur wheat from the Middle East,
1015
00:43:19,000 --> 00:43:21,040
quinoa from Latin America,
1016
00:43:21,040 --> 00:43:23,080
we've got balsamic glaze from Italy.
1017
00:43:23,080 --> 00:43:26,120
I just wondered how the title
fitted with the recipe.
1018
00:43:26,120 --> 00:43:30,000
So, with the "British",
we were more so referring to
the asparagus itself.
1019
00:43:30,000 --> 00:43:32,280
But we didn't want to just have
a generic salad.
1020
00:43:32,280 --> 00:43:34,480
We tried to add different
inspirations.
1021
00:43:34,480 --> 00:43:37,520
So, there is a bit of, you know,
a difference to this dish.
1022
00:43:38,880 --> 00:43:41,160
It looks delicious and colourful.
1023
00:43:41,160 --> 00:43:42,440
Thank you.
1024
00:43:42,440 --> 00:43:45,360
How would you simplify the recipe?
Cos it did feel like a lot of steps.
1025
00:43:45,360 --> 00:43:47,120
OK.
1026
00:43:47,120 --> 00:43:49,720
In terms of courgette,
if you don't want to spend time
1027
00:43:49,720 --> 00:43:53,560
doing the ribbons, you can just
chop it. It's quicker.
1028
00:43:53,560 --> 00:43:56,920
And, uh...and then you put them
in the salad dressing. Mix it.
1029
00:43:56,920 --> 00:43:58,160
Interesting.
1030
00:43:59,320 --> 00:44:01,440
So, on the beautiful picture...
Yeah.
1031
00:44:01,440 --> 00:44:05,280
..you've got whole asparagus, and
the dish has got tips of asparagus.
1032
00:44:05,280 --> 00:44:07,920
So it's just a little bit
inconsistent.
1033
00:44:07,920 --> 00:44:10,080
Which is the right one to follow?
1034
00:44:10,080 --> 00:44:13,480
We would definitely say to do it
this method, mainly because you do
1035
00:44:13,480 --> 00:44:16,600
want to make your sauce out of
the hard ends itself.
1036
00:44:16,600 --> 00:44:17,840
Right.
1037
00:44:17,840 --> 00:44:20,160
Excellent, Flo and Andy.
Well done, good job.
1038
00:44:28,600 --> 00:44:30,560
Oh, alors. Good. Alors.
1039
00:44:30,560 --> 00:44:32,000
Happy with that?
Yeah, I'm happy.
1040
00:44:32,000 --> 00:44:33,720
We couldn't do better.
1041
00:44:34,840 --> 00:44:37,200
Their enthusiasm came through
for it, actually,
1042
00:44:37,200 --> 00:44:39,880
and I think that's really important
when you're trying to sell a dish.
1043
00:44:39,880 --> 00:44:42,440
It was an entertaining demo.
There was bits of humour.
1044
00:44:42,440 --> 00:44:43,920
Could you follow it easily?
1045
00:44:43,920 --> 00:44:45,160
No. No.
1046
00:44:45,160 --> 00:44:47,000
Today has been quite emotional.
1047
00:44:47,000 --> 00:44:49,640
I wanted to show that, OK,
I can do it.
1048
00:44:49,640 --> 00:44:52,240
I'm here, this is my job,
and I'm good at that.
1049
00:44:52,240 --> 00:44:54,840
I think I'm happy with the result.
1050
00:44:54,840 --> 00:44:58,040
I just think it's a really nice
salad, and they overcomplicate it,
1051
00:44:58,040 --> 00:44:59,960
cos the asparagus is great.
1052
00:44:59,960 --> 00:45:02,960
It took 2 of them 20 minutes,
so that's 40 minutes cooking time.
1053
00:45:02,960 --> 00:45:04,840
It could be simplified. Yeah.
1054
00:45:04,840 --> 00:45:06,680
And there's a lot of washing-up.
1055
00:45:06,680 --> 00:45:07,960
Yeah, I'm happy with it.
1056
00:45:07,960 --> 00:45:10,040
There's definitely some things
that I'd have liked
1057
00:45:10,040 --> 00:45:11,720
to have done a bit different.
1058
00:45:11,720 --> 00:45:14,240
I'm worried that the steps
were complicated.
1059
00:45:14,240 --> 00:45:18,000
You know, I struggled to try and
get all of the steps in there,
1060
00:45:18,000 --> 00:45:20,240
and still have a small amount
of them.
1061
00:45:20,240 --> 00:45:24,120
But I'm just praying it's enough
for...to get us through.
1062
00:45:28,120 --> 00:45:30,920
Two really good demos.
I mean, potential cover?
1063
00:45:30,920 --> 00:45:33,560
I think they're both...they both
could be a potential cover.
1064
00:45:33,560 --> 00:45:35,280
I think there's some title changes
1065
00:45:35,280 --> 00:45:37,480
and I think there's some
simplification of both recipes.
1066
00:45:37,480 --> 00:45:40,000
Got a lot to think about here,
because it's the semifinal stage.
1067
00:45:40,000 --> 00:45:41,360
Yeah, it's going to be tough.
1068
00:45:41,360 --> 00:45:42,840
You've been amazing,
all three of you.
1069
00:45:42,840 --> 00:45:44,440
Thank you so much. Thank you.
1070
00:45:44,440 --> 00:45:47,480
The contenders have given their all.
1071
00:45:47,480 --> 00:45:51,440
Tomorrow, I will decide
who will make it into the final.
1072
00:46:15,080 --> 00:46:16,880
How are you guys feeling?
1073
00:46:16,880 --> 00:46:18,760
It's all in the balance now.
We don't really know.
1074
00:46:18,760 --> 00:46:20,280
We have no idea.
1075
00:46:23,880 --> 00:46:26,360
Good morning. Good morning.
1076
00:46:31,080 --> 00:46:33,320
Semifinals.
1077
00:46:33,320 --> 00:46:37,800
We are literally within touching
distance of the finale.
1078
00:46:39,040 --> 00:46:43,040
This week was all about creating
visually-engaging content.
1079
00:46:43,040 --> 00:46:47,600
It's an area that is essential
to any food and drink business.
1080
00:46:47,600 --> 00:46:52,040
I set you all a massive task,
trying to create a recipe
1081
00:46:52,040 --> 00:46:55,160
to feature on the front cover
of the weekend supplement
1082
00:46:55,160 --> 00:46:58,280
for one of the largest supermarkets
in the country,
1083
00:46:58,280 --> 00:47:01,400
and then present it to
a panel of experts.
1084
00:47:01,400 --> 00:47:04,400
Red Team, Two Way British
Asparagus Salad.
1085
00:47:04,400 --> 00:47:05,840
Andy, what does that mean?
1086
00:47:05,840 --> 00:47:08,680
So, firstly, we started with the
Two Way because we wanted to
1087
00:47:08,680 --> 00:47:11,280
put emphasis on the fact that it
wasn't just one way of doing
1088
00:47:11,280 --> 00:47:14,600
the asparagus and, you know,
make use of the hard ends.
1089
00:47:14,600 --> 00:47:17,320
The "British" mainly came from
the asparagus being British.
1090
00:47:17,320 --> 00:47:20,400
I took the feedback about, you know,
it had the, sort of, almost
1091
00:47:20,400 --> 00:47:22,760
a Middle Eastern feel with
pomegranate and stuff.
1092
00:47:22,760 --> 00:47:25,480
It was to have all of the elements
of a summery vibe,
1093
00:47:25,480 --> 00:47:27,480
but also have that sweetness...
Sure.
1094
00:47:27,480 --> 00:47:30,320
I'm glad you stopped at Two Way,
because I don't think any magazine
1095
00:47:30,320 --> 00:47:32,560
would feature a Three Way
on the cover. Yeah!
1096
00:47:33,920 --> 00:47:37,320
I'll talk about the elephant
in the room here.
1097
00:47:37,320 --> 00:47:42,040
How did we end up with 13 steps
for a salad?
1098
00:47:42,040 --> 00:47:45,040
It was a bit of a lack of
communication, shall I say,
1099
00:47:45,040 --> 00:47:46,600
just between myself and Flo.
1100
00:47:46,600 --> 00:47:48,200
I was doing the photos.
1101
00:47:48,200 --> 00:47:51,280
I jumped on Andy's work at the
beginning to correct the recipe
1102
00:47:51,280 --> 00:47:54,160
and tell him, "OK, we have to be
more punchy, short words."
1103
00:47:54,160 --> 00:47:56,920
I did it, and I didn't do it
at the end of the recipe.
1104
00:47:56,920 --> 00:47:59,840
I didn't have enough time.
So, my bad.
1105
00:47:59,840 --> 00:48:03,040
Talking, cooking, demoing
at the same time
1106
00:48:03,040 --> 00:48:05,000
is bloody difficult.
1107
00:48:05,000 --> 00:48:07,600
I just think you made such
hard work of something
1108
00:48:07,600 --> 00:48:10,480
that could have been a lot
more simpler.
1109
00:48:10,480 --> 00:48:12,600
Right, Blue Team.
1110
00:48:12,600 --> 00:48:14,360
The visuals.
1111
00:48:14,360 --> 00:48:17,400
Why go for one single glass,
which is very hard to shoot,
1112
00:48:17,400 --> 00:48:19,240
covered by text?
1113
00:48:19,240 --> 00:48:23,200
In the image, like, ideally we would
have had multiple glasses. Yeah.
1114
00:48:23,200 --> 00:48:27,520
But we only had the one, so I just
had to get right in close
1115
00:48:27,520 --> 00:48:30,080
with the dish that we had
and make it shine.
1116
00:48:30,080 --> 00:48:32,720
It needs napkins, spoon.
1117
00:48:32,720 --> 00:48:34,920
You know, texture. OK.
1118
00:48:36,000 --> 00:48:38,600
This was a kid-friendly recipe.
1119
00:48:38,600 --> 00:48:41,280
White chocolate. Yeah.
Double cream.
1120
00:48:41,280 --> 00:48:43,240
Shortbread. Yeah.
1121
00:48:43,240 --> 00:48:45,040
Sugar, sugar, sugar, sugar.
1122
00:48:45,040 --> 00:48:47,640
It was never aimed at children,
at all.
1123
00:48:47,640 --> 00:48:50,400
It was something that as
a family of four, five, six,
1124
00:48:50,400 --> 00:48:52,920
you could make it, and there's
elements in there
1125
00:48:52,920 --> 00:48:55,720
that every single member of
the family can enjoy.
1126
00:48:55,720 --> 00:48:58,080
So, they can make it, but the kids
can only eat the strawberry,
1127
00:48:58,080 --> 00:49:00,240
because there's too much sugar
underneath. No. God, no.
1128
00:49:00,240 --> 00:49:03,240
If you're going to say
family-friendly, then you need to be
careful.
1129
00:49:03,240 --> 00:49:05,360
OK, on to the results.
1130
00:49:07,800 --> 00:49:10,720
I consulted at length
with the panel.
1131
00:49:13,400 --> 00:49:17,080
They were unanimous in their
decision.
1132
00:49:18,720 --> 00:49:23,000
The winning team this week
and going through to the finale...
1133
00:49:24,080 --> 00:49:26,680
Congratulations...
1134
00:49:26,680 --> 00:49:28,800
..Blue Team.
1135
00:49:28,800 --> 00:49:29,960
Well done.
1136
00:49:31,320 --> 00:49:33,480
A couple of changes to the images,
1137
00:49:33,480 --> 00:49:37,480
they would be happy to feature
your recipe on the cover.
1138
00:49:39,320 --> 00:49:40,760
Congratulations.
1139
00:49:40,760 --> 00:49:43,000
That means you're in the final,
both of you.
1140
00:49:45,400 --> 00:49:47,080
Right, unfortunately, Red Team.
1141
00:49:47,080 --> 00:49:49,800
Gallant effort.
1142
00:49:49,800 --> 00:49:53,440
The panel felt, overall, the recipe
was just too complicated.
1143
00:49:53,440 --> 00:49:57,920
13 steps for a salad would never
make it into the magazine.
1144
00:49:57,920 --> 00:50:01,720
Which means, Andy and Flo, I'd like
to see both you in the restaurant
1145
00:50:01,720 --> 00:50:03,840
to grill you on your performances.
1146
00:50:03,840 --> 00:50:06,040
One of you will be making it
into the final.
1147
00:50:06,040 --> 00:50:09,080
Sadly, one of you will be
going home.
1148
00:50:09,080 --> 00:50:10,800
AMY: Thank you.
1149
00:50:10,800 --> 00:50:12,760
The recipe had a lot in it.
1150
00:50:12,760 --> 00:50:15,240
But, you know, what do...
I don't know about cooking.
1151
00:50:15,240 --> 00:50:18,280
I haven't done a demo before and I
looked to Flo for guidance at times.
1152
00:50:18,280 --> 00:50:20,520
I can't put the right copy in
if I'm not told.
1153
00:50:20,520 --> 00:50:22,600
Yeah, I'm ready to get in there,
explain my point.
1154
00:50:22,600 --> 00:50:26,080
And if Gordon, you know, picks me or
doesn't, then that's what it is.
1155
00:50:27,960 --> 00:50:29,800
Well done. Thank you.
1156
00:50:29,800 --> 00:50:32,000
I'm upset. I'm really upset.
1157
00:50:32,000 --> 00:50:34,000
It was my fear to be
in the grilling.
1158
00:50:34,000 --> 00:50:36,160
In we go. I'm here.
1159
00:50:37,760 --> 00:50:40,960
I just need to fight now
to get my place in the final.
1160
00:50:40,960 --> 00:50:43,800
So, yeah, I'm going to fight
for my business.
1161
00:50:45,240 --> 00:50:46,720
Flo, sit down, please.
1162
00:50:49,560 --> 00:50:51,600
Andy, take a seat, please.
1163
00:50:53,720 --> 00:50:56,200
We're agonisingly close
to the finale.
1164
00:50:56,200 --> 00:50:58,360
The outstanding performances
you've put in
1165
00:50:58,360 --> 00:51:00,080
over these last couple of weeks.
1166
00:51:00,080 --> 00:51:01,720
Uh, this is painful.
1167
00:51:01,720 --> 00:51:04,360
Let's talk about the social
media performance.
1168
00:51:04,360 --> 00:51:07,480
I failed the challenge.
Now I learnt from the challenge.
1169
00:51:07,480 --> 00:51:09,920
I know that I have to focus
on the social media.
1170
00:51:09,920 --> 00:51:13,200
If we're going into business,
social media is huge,
1171
00:51:13,200 --> 00:51:16,080
and I have to depend on those
platforms on a daily basis. Yeah.
1172
00:51:16,080 --> 00:51:17,880
Why are you so anti it?
1173
00:51:17,880 --> 00:51:21,760
Social media takes a lot of time
if you want to be good at it.
1174
00:51:21,760 --> 00:51:23,360
So that is one of the reasons.
1175
00:51:23,360 --> 00:51:26,000
So, it's not the fact you
don't like it. You just
haven't got time to do it.
1176
00:51:26,000 --> 00:51:27,800
I don't have time to do it. Right.
1177
00:51:29,520 --> 00:51:32,560
That social media challenge,
how could it go so wrong?
1178
00:51:32,560 --> 00:51:35,520
I think I was just trying to
find a balance between my idea
1179
00:51:35,520 --> 00:51:37,520
and how Flo wanted to execute it.
1180
00:51:37,520 --> 00:51:39,320
With what you're saying,
I completely agree.
1181
00:51:39,320 --> 00:51:40,960
I was not happy with how it went.
1182
00:51:40,960 --> 00:51:42,520
I know that I am that target market,
1183
00:51:42,520 --> 00:51:44,320
and how I should have
performed on it.
1184
00:51:44,320 --> 00:51:48,360
I think I show in my own business
how powerful I can be in that realm.
1185
00:51:49,760 --> 00:51:52,920
Let's talk about the potential
cover, and then the demo.
1186
00:51:52,920 --> 00:51:54,480
Mm-hm.
1187
00:51:54,480 --> 00:51:59,280
You must have realised that
13 steps across this salad
1188
00:51:59,280 --> 00:52:02,120
was way too many. Yes.
1189
00:52:02,120 --> 00:52:06,000
I think my mistake has been that
I didn't explain properly to Andy
1190
00:52:06,000 --> 00:52:09,360
how to combine all the
steps together.
1191
00:52:09,360 --> 00:52:12,680
And so, then you have less steps
in your recipes.
1192
00:52:12,680 --> 00:52:15,280
I've got 3,500 dishes on my website.
1193
00:52:15,280 --> 00:52:18,280
There's one dish with 11 steps,
and it's a beef Wellington.
1194
00:52:18,280 --> 00:52:21,040
A masterpiece, a showpiece...
A beef Wellington! Yeah, yeah.
1195
00:52:21,040 --> 00:52:22,640
Your salad had 13 steps.
1196
00:52:22,640 --> 00:52:25,520
I was involved in the copywriting,
but I was going off what I was told
1197
00:52:25,520 --> 00:52:27,920
of what was in the recipe,
cos I didn't write the recipe.
1198
00:52:27,920 --> 00:52:29,520
I don't know what it's like to cook.
1199
00:52:29,520 --> 00:52:33,680
Flo is the expert in that challenge
when it comes to taste and recipes.
1200
00:52:35,080 --> 00:52:38,920
When you've got Great British
salad in your title,
1201
00:52:38,920 --> 00:52:41,640
and barely none of those ingredients
were from Great Britain,
1202
00:52:41,640 --> 00:52:44,200
what does that say about
that whole demo?
1203
00:52:44,200 --> 00:52:46,800
I agreed with the title at the
beginning, to be honest.
1204
00:52:46,800 --> 00:52:48,600
It was British asparagus.
1205
00:52:48,600 --> 00:52:51,840
And I wanted to bring a little bit
of his culture, a little bit of
mine,
1206
00:52:51,840 --> 00:52:54,000
and that has been my mistake,
I think.
1207
00:52:55,440 --> 00:52:58,400
If I asked you to do that demo
again in half the time,
1208
00:52:58,400 --> 00:53:00,560
in ten minutes, what would you do?
1209
00:53:00,560 --> 00:53:03,760
I would simplify it, I wouldn't have
as many cooking elements in there
1210
00:53:03,760 --> 00:53:07,040
and I would remove some of the
complexities that was contradicting
1211
00:53:07,040 --> 00:53:08,920
to the fact that it was British.
1212
00:53:10,720 --> 00:53:13,120
There's one spot left
in this finale.
1213
00:53:13,120 --> 00:53:15,880
I know how much this means to you,
I can see how much effort
1214
00:53:15,880 --> 00:53:18,360
you've put into this competition
on a weekly basis.
1215
00:53:18,360 --> 00:53:20,280
Why should you gain that spot?
1216
00:53:20,280 --> 00:53:22,120
I've got eight years of experience.
1217
00:53:22,120 --> 00:53:26,160
Where I started, in Belgravia, in
the most competitive area in London,
1218
00:53:26,160 --> 00:53:30,200
my clients put pressure on me
every, every single day.
1219
00:53:30,200 --> 00:53:31,800
I know how to deal with that.
1220
00:53:31,800 --> 00:53:34,000
I'm the cool head of
the competition.
1221
00:53:34,000 --> 00:53:37,360
In six months' time, I will have
another kitchen open,
1222
00:53:37,360 --> 00:53:40,640
and in one year time I will have
three kitchens running.
1223
00:53:40,640 --> 00:53:42,520
And we can go everywhere
in the world.
1224
00:53:42,520 --> 00:53:44,760
The business is capable.
1225
00:53:44,760 --> 00:53:47,800
What would I see from you if I put
you in the finale next week
1226
00:53:47,800 --> 00:53:49,720
that I haven't seen already
in this competition?
1227
00:53:49,720 --> 00:53:52,800
I'm here to grow. I'm not here
to be heard all the time
1228
00:53:52,800 --> 00:53:54,760
just because I want to say
something.
1229
00:53:54,760 --> 00:53:58,000
Across the whole seven weeks,
I have been, you know, investable
1230
00:53:58,000 --> 00:54:01,080
by just the fact that I want to
learn. That's my dying need here.
1231
00:54:01,080 --> 00:54:03,640
I had a goal to be in this final,
1232
00:54:03,640 --> 00:54:06,120
and I don't think I can go home,
because I feel like I've showed
1233
00:54:06,120 --> 00:54:08,280
throughout this seven weeks
that I am adaptable.
1234
00:54:08,280 --> 00:54:10,040
I evolve every single time.
1235
00:54:10,040 --> 00:54:12,520
I think it's not just going to be
a loss for myself
1236
00:54:12,520 --> 00:54:15,040
if you don't invest in me,
I think it will also be for you.
1237
00:54:15,040 --> 00:54:18,000
I think with this industry that
I'm in, albeit innovative,
1238
00:54:18,000 --> 00:54:20,760
I'm a maverick in this industry,
and I feel I'm going from strength
1239
00:54:20,760 --> 00:54:23,120
to strength every week,
but daily as well.
1240
00:54:23,120 --> 00:54:25,360
Thank you, Andy.
Thank you, Gordon.
1241
00:54:25,360 --> 00:54:27,480
Flo, thank you. Thank you.
1242
00:54:44,000 --> 00:54:47,680
Flo, Andy, thank you for your time
in the restaurant.
1243
00:54:47,680 --> 00:54:51,720
Being this close to the finale
and having it within reach,
1244
00:54:51,720 --> 00:54:55,360
I can understand how much this means
to both of you.
1245
00:54:57,520 --> 00:55:01,280
Flo, honestly, it was your area
of expertise,
1246
00:55:01,280 --> 00:55:05,760
but I don't think you quite
delivered across that demonstration.
1247
00:55:08,520 --> 00:55:13,000
Andy, I felt if you'd just
communicated more with Flo,
1248
00:55:13,000 --> 00:55:15,960
we wouldn't have ended up
in the mess we did.
1249
00:55:17,600 --> 00:55:21,320
This has been a very difficult
decision to make.
1250
00:55:23,000 --> 00:55:25,960
The person I will not be
investing in...
1251
00:55:29,400 --> 00:55:30,960
..is Flo.
1252
00:55:32,920 --> 00:55:36,680
Flo, you've been an incredibly
strong contender,
1253
00:55:36,680 --> 00:55:39,600
and what you've already achieved
across your own business
1254
00:55:39,600 --> 00:55:41,200
is incredible.
1255
00:55:41,200 --> 00:55:45,000
With your determination, I know
it's going to be a success.
1256
00:55:45,000 --> 00:55:47,920
Andy, Sam, Amy, congratulations.
1257
00:55:47,920 --> 00:55:52,000
You've all proved to me that you
are investable as individuals,
1258
00:55:52,000 --> 00:55:54,880
but now it's going to be about
your businesses.
1259
00:55:54,880 --> 00:55:58,480
And, trust me, I will not leave
any stone unturned.
1260
00:55:58,480 --> 00:56:00,000
Understood?
1261
00:56:04,640 --> 00:56:07,360
I'm fine...
1262
00:56:07,360 --> 00:56:10,320
Both Andy and Flo had very similar
records across this competition,
1263
00:56:10,320 --> 00:56:12,800
and Flo was very unlucky not
to make it into the finale.
1264
00:56:12,800 --> 00:56:14,480
I just think when it
came down to it,
1265
00:56:14,480 --> 00:56:16,360
I saw a bit more potential in Andy.
1266
00:56:16,360 --> 00:56:19,200
I'm really excited to see what
Andy, Amy and Sam will bring
1267
00:56:19,200 --> 00:56:20,560
to the finale next week.
1268
00:56:20,560 --> 00:56:24,040
This will be the hardest challenge
they've ever faced.
1269
00:56:24,040 --> 00:56:26,120
I lost. Obviously disappointed.
1270
00:56:26,120 --> 00:56:28,120
I took a risk, it didn't pay off.
1271
00:56:28,120 --> 00:56:30,400
But I'm leaving this competition
with my head up,
1272
00:56:30,400 --> 00:56:32,880
and I'm really happy for
the other contestants,
1273
00:56:32,880 --> 00:56:35,600
because they have good businesses,
too, so it's good.
1274
00:56:35,600 --> 00:56:37,480
It's not nice. It's not.
It's fucking horrible.
1275
00:56:37,480 --> 00:56:39,600
I'm just overwhelmed.
1276
00:56:41,760 --> 00:56:43,840
I'm so proud of myself.
1277
00:56:43,840 --> 00:56:46,600
I'm really looking forward to
the final and showcasing
1278
00:56:46,600 --> 00:56:48,120
my business to Gordon.
1279
00:56:48,120 --> 00:56:50,560
It's all to play for now, isn't it?
1280
00:56:50,560 --> 00:56:52,720
I'm still not content.
Still not content.
1281
00:56:52,720 --> 00:56:54,440
I have to win this thing.
1282
00:56:54,440 --> 00:56:56,520
Proud of myself,
all of the goodness.
1283
00:56:56,520 --> 00:56:59,320
but, yeah, I need to...
I need to win this.
1284
00:56:59,320 --> 00:57:00,560
Next time...
1285
00:57:00,560 --> 00:57:02,360
Congratulations for making
it into the finale.
1286
00:57:02,360 --> 00:57:03,880
I'm going to take that
150 grand home!
1287
00:57:03,880 --> 00:57:06,320
Are you sure it's good? Cos you
don't look like you're enjoying it.
1288
00:57:06,320 --> 00:57:07,720
Would you like to try some CBD?
1289
00:57:07,720 --> 00:57:10,400
This investment would absolutely
change my life.
1290
00:57:10,400 --> 00:57:13,040
There's nothing to lose by trying
to be great.
1291
00:57:13,040 --> 00:57:15,560
In less than five years' time,
this could go global.
1292
00:57:15,560 --> 00:57:18,120
I am the best option,
and I won't let you down.
1293
00:57:18,120 --> 00:57:19,840
I've made my mind up.