I'm Gordon Ramsay, Michelin starred chef and CEO of a global business empire.
Now, the food and drink industry has never been more exciting,
but it's also never been tougher to succeed.
So I want to catapult someone
to the next level and invest £150,000
of my own cash into their business.
This programme contains some strong language
Tonight...
Tarzan, I'm coming for you!
..I test how adaptable my contenders are...
I'm not very good with heights. Oh, oh.
..as I shake things up.
Why is it that colour of unique urine?
I'm the director. Move, move, move.
And don't give me this.
Holy sugar.
You should rename this Ring Of Fire.
Who will be my future food star?
SHEEP BAA
Mind the poo, mind the poo.
Look at this, this is incredible.
Isn't that romantic?
Oh, my God, are you feeling the moment?
God, I wonder what we've got in store for us today?
You think it's going to be scary?
I thought I was going to say horrific.
I've brought the contenders to the glorious Lake District.
This week is all about ingenuity.
Who can work well with limited time and resources?
Who can think out the box?
Here he comes.
Whoa!
CHEERING
- Right, good morning. - Good morning.
I've brought you all here to the heart
of the beautiful, glorious Lake District.
Now, the Mountain Rescue teams that patrol the lakes and mountains
are on call 24 hours,
365 days a year, no matter what the weather is.
That's what I call dedication, right? Yes. Yes.
Today, you'll be treating myself
and two amazing mountain rescuers
to lunch.
But there's a catch...
THEY CHUCKLE
..because we'll be dining...
..up there...
Whoa!
GASPS OF AMAZEMENT
Oh!
..1,000 feet from the valley floor.
Have you guys lost your mind?
OMG!
One of you from each team will be responsible
for walking across that high wire
and delivering a delicious lunch.
That's so high.
Right, let's split you into three teams.
Steph, Leah, Asher,
Victoria, you are the Red Team.
Jamie, Bola, and Amit, please.
That's all right.
You're the Green Team,
which leaves Matthew, Michelle and Valentina
as the Blue Team. Yay!
Over there are piles of fresh ingredients
and cooking equipment.
I want you to gather everything you need
to create and serve
an amazing meal.
I'm giving you two minutes...
THEY LAUGH
..to collect everything you need.
Are you ready? Yes. Yes. Yes.
Your two minutes start...
..now.
Let's go.
SCREAMING
Urgh!
One minute gone.
Oh!
This may seem like a physical challenge, but I'm testing
how resourceful these contenders are,
because in the food business
you need to make snap decisions...
Up here, up here, up here.
..be super creative and always think on your feet.
THEY LAUGH
Bola, stop rolling around on the hills, please.
Think about what you're collecting.
If they pick the wrong food and equipment,
myself and those mountain rescuers will go hungry. If that happens,
they're in trouble.
Five, four,
three, two, one
and stop.
Amit. Yep, yep, yep.
Right, start filling up your rucksacks,
and I'll see you at the top of the mountain.
The teams will be judged on how suitable,
satisfying and tasty their meals are.
Did you get any meat?
No. Oh. Oh.
On the Red Team... What did you get? ..taking the lead,
Leah.
So we're going to do like a spicy meat pasta tomato.
So you've got flavour, carbs and protein and heat. Perfect.
OK, so this is full.
Jamie, if you just sort the food.
For the Green Team...
Jamie, what are you thinking about cooking?
..a classic comfort dish.
Chicken stew. It's got lentils in it.
We've got lots of veg in there,
so it's really hearty.
Right, I got stock, I got carrots,
I got onions, I got eggs.
Eggs? So I was thinking today,
oh, a shakshuka. Shakshuka, what's that?
It's a tomato kind of stewy.
To get up there
it's because you've been walking and burning lots of calories, calorie energy,
so you want something that is filling.
So I thought shakshuka would be perfect.
We got a stove, didn't we? Yeah.
I just want to get up there now, mate.
It's a three-kilometre hike to the gorge
and a chance to discuss
who's going to deliver the food.
I really want to deliver.
I want to show him that I'm not a wimp.
I didn't manage to do much of the jumping on the coast.
Do you think you'll be able to be all right up there at that height?
I think I would do a good job. Yeah?
Ooh.
I would love to do it. All right.
Yeah.
Oh, dear, what a shame, I so wanted to do it.
THEY LAUGH
THEY BREATH HEAVILY
Thank you, guys. All right?
Got it, got it, got it, got it.
So, who's going across to take the food across, then?
I'll do it, Jamie. Yeah? Yeah, yeah, yeah.
I've nominated myself to get the food across to Gordon
because you've got to walk the walk.
Have you got water on the boil? It's nearly there.
How long do you think it's going to take for the pasta to cook?
About 12 minutes. OK.
The teams have got just 30 minutes to make their meals.
Jamie, if there's anything you need, just shout.
Carrots need to go in that water.
Check for... We need salt in there.
Some more paprika.
Oh, go on, don't be stingy.
Put more. Yeah?
Ah, I'm so excited!
Oh, my God.
While the teams finish cooking,
I'm off to join my fellow diners
suspended across this beautiful gorge, 1,000 feet above sea level.
All good.
With nearly 40 years' experience between them,
volunteers Dave Pratt and Alan Littlefair
have given up hours of their free time
to carry out rescues in these mountains.
Fucking hell. Table for two for lunch.
Having the right food is really important,
as they only get one meal whilst on duty.
What a spot for lunch.
What time's dinner?
Right, the egg, let's put the egg in.
Crack it. Yeah, that's it. Leave it.
Oh, dear, it's got a bitter taste.
Put more butter in, then we're good.
We've got about two minutes.
Yeah, yeah, yeah.
We got this. Don't rush it, don't rush it. We got it.
OK.
Looks like you've been sick, mate!
Let's go.
Bloody hell. The things I do for food.
Oh, mad. Wow.
Wow. Oh, my gosh. This is high.
Time now to judge the teams' efforts.
We are hungry.
Oh, I've got a bit of vertigo, actually.
Crossing this infinity bridge is no mean feat.
At nearly the same height of the Eiffel Tower,
they'll need to have a strong stomach as they deliver our meals.
Yes, Amit, go on. Go on, Amit.
Watch where your feet are going, yeah.
First up, to transport the Green Team's chicken stew, Amit.
AMIT BREATHES HEAVILY
Well done, Amit.
Well done, mate.
Didn't want to say, guys, but I'm not very good with heights.
Fuckin' heck.
Look at his feet moving everywhere.
BRIDGE RATTLES Oh, wow. Oh, bloody hell.
Well done, Amit.
Oh, fuckin' heck.
Right, what have we got?
Right, so we've got a chicken and bacon stew.
Zip it down, kid, we're starving.
OK, OK. And freezing. Come on, man.
Hang on, we're supposed to unclick...
I can feel him trembling.
Look at his feet.
Right, so we've got a stew,
we've got some Puy lentils,
cannellini beans,
a touch of rosemary running through it. Well done!
OK, bon appetit.
Al, first impressions?
Looks good.
Taste wise, a little bit plain.
I've got a hair in mine.
I'll let that one float on by.
Could do with a bit more...a bit more seasoning, I think.
It tastes pretty bland.
My carrots are undercooked and the chicken's rubbery.
Service was good, though. Service was very good.
Well done, mate. Fair play to him, as well, he was terrified there.
Well done.
All right. Good luck, Victoria.
Thank you.
Next, delivering the Red Team's spicy sausage pasta, Victoria.
It's getting wobbly.
Don't let go of the bag.
Oh, my gosh, it's a long way down.
Let's go. Big, deep breath.
OK.
I've got this.
I've got your meals for you.
Thank you. So, what is it?
It's a chorizo, Nduja and sausage pasta with tomato.
Well done. We've also got a lot of red peppers in there, parsley,
and feta cheese to garnish.
It's very hearty.
OK, well done, Victoria. Enjoy.
Victoria. Yes?
Do you have any salt?
No, sorry. OK, don't worry.
Honestly, it's fine, don't worry.
Off you go.
Right, Dave, first impressions?
Pasta's a little bit tough. Mm-hm, I agree.
But, yeah, I like the flavour. Mm-hm.
Alan, what do you think?
Tastes really good. Mm-hm.
Portion size, about spot on for us guys. Yeah.
Yeah, just enough to keep you going. Mm-hm.
I love the spice, the heat in that's lovely.
Gordon!
Finally, it's Valentina...
I'm coming for you!
..with the Blue Team's shakshuka.
The bag is so heavy.
What was I thinking?
She's doing well. She's doing really well.
Those are years of ballet.
Can you see from my feet?
Oh, no.
Oh!
This is no fun!
You better like my food now.
Well, let's hope it tastes good.
Also, this harness is killing me.
That's designed not to kill you, so keep it on for now.
I'm so glad I don't have...a penis.
THEY LAUGH
Come on.
Right, I hope you enjoy my fantastic shakshuka,
which is made with tomato sauce, some beans,
some potatoes, some peppers,
and an egg on top.
OK.
Right, safe trip back. Ciao.
Bloody bag.
OK, gents, how's it taste?
Tastes good. I like it.
Dave, how's that for you?
I can see just by looking at it that the potato isn't cooked.
So, I've got half an egg in mine and my vegetables are raw.
I don't find myself wanting to eat too much more of it, really.
No.
It's definitely not moreish, is it? No.
Alan, thank you. Dave, thank you.
I think it's pretty obvious we have a clear winner.
Absolutely.
Final question,
how the hell do we get down from here?
Right.
Well done, all of you, that was a challenge and a half.
But both those mountain rescuers and myself
identified one clear winner.
They said it was packed with flavour, full of nourishment,
hearty, spicy, everything they wanted
on the back of a tough rescue.
Congratulations...
..Red Team. Well done.
Yes!
Yes, guys!
I'm buzzing.
Spice on point, nutritional value on point,
carbs loaded in with the pasta.
Smart choice. Delicious. Well done.
Blue Team, shakshuka, it felt unfinished.
The spice was raw and the potatoes were undercooked.
Yes.
Green Team, sadly, the stew was somewhat underwhelming.
No seasoning whatsoever.
Whoever's cooking that didn't taste their food.
Right, tough challenge, but tomorrow it's time to get really creative,
creative like you've never, ever been before.
Well done, good job.
Thank you. Thanks very much. Thanks, Gordon.
I'm so happy.
For Gordon Ramsay to say that my food was on point,
that's my recipe I made.
Crying.
That was so nice, though, wasn't it?
That was a great day. Wasn't it a great day?
Buzzing. Absolutely buzzing.
Ooh, not great.
It's never great when you don't win.
I'm disappointed, obviously.
It's all right, got another day. The next challenge, yeah.
In business, you have to be ready for anything.
Yesterday, I tested the contenders' resourcefulness
halfway up a mountain.
Today, they're back at sea level, and I'm mixing things up again.
Wonder what we're doing today.
It's a distillery, do you think? Going to make some booze.
So, is distillery always whisky or can be it anything?
Think it's gin, vodka, whisky.
I like all those things.
I'm at the historic dockyard in Chatham.
Now, I've asked the contenders to meet me
at that beautiful Copper Rivet Distillery.
Now, if those contenders think, honestly, they're meeting me
for a drink today, trust me, they can think again.
It's so pretty, isn't it?
Gorgeous.
Amazing.
It smells so good, as well.
It smells good.
Right, good morning.
Good morning.
How are we feeling? Good.
Excited? Yes. Very excited.
So, for your next challenge,
I'd like to test your creativity and your ingenuity.
Today, you'll be creating your very own non-alcoholic spirit.
Yes! Yes, buzzing.
Huge market there.
Now, after devising your original blend,
you'll then need to make a stunning signature cocktail.
Oh, brilliant.
Tomorrow you'll be shooting a video...
Ooh! I love this.
..showcasing your product
before presenting to an expert panel.
Wow!
OK? OK.
Now, we have a couple of drinks phenomenons in this group.
Steph, Bola,
I'm expecting big things from you.
Right, we'll remain in our three teams for this challenge.
So, be creative, passionate,
and more importantly, tell that story
because the team that I think has created the best original product
for their brand will win.
- Clear? - Yes.
Understood? Yes.
OK, good luck. Off you go.
This challenge will test a variety of skills,
so the teams will need to identify their strengths.
Trust me on this one, I run a drinks company,
and we've got three flavours.
On the Green Team, drinks entrepreneur Bola
is keen to take the reins.
I have done lots of trade shows,
and I know what people are looking for,
so please let me lead on this.
I'd love you to do that. Awesome.
The story is all about the fruit.
Yeah?
Yeah, cool. OK.
So, I would suggest we go with strawberry as a top note,
and the reason is because it's very familiar, it's very popular,
people love berries.
It's Bola's bag, this, really.
She's got a drinks business, so, like, I'm looking to Bola, really.
In terms of, like, the theme, something I know a lot about
is the Navy and nautical things.
On the Red Team, looking for inspiration from her past...
So, what are nautical flavours?
..former naval officer Steph.
Things like citrus... OK. ..is amazing because the problem
back in the day was people not getting enough vitamin C
and scurvy was a big thing for seafarers.
OK. And I think we could bring that into the name.
So, it's called Scurvy now?
Get this woman some paper.
A person with scurvy on the bottle.
THEY LAUGH
We're the only ones that have not got a drinks expert.
I'm a good drinker.
Well, that's good!
Over on the Blue Team...
Well, I've kind of got an idea.
..with a proposal for their drink...
What were you thinking?
..maitre d' Matthew.
There isn't anything that I've seen that is Scotch.
I do like that idea. Singing to your heritage.
Maybe like a Scotchless.
I love a Scotch.
Think about, like, the Old Fashioned,
we could do a New Fashioned. Yes.
Yeah. Oh, my gosh! Yeah.
The new way of drinking Scotch.
Yes!
This is so good.
Excellent. Shall we get tasting and trying?
See what we've got.
Having decided their concepts, the teams now have an hour
to create their non-alcoholic spirits.
Ooh, strawberry and sancho. Yeah.
There's some really cool ones here.
I think, like, oak-wood could be cool
because ships are made of oak.
Have a sniff. Ooh, I like that note.
No, I'm not so keen on that one.
Just think it needs more oomph.
Let's just start again.
Before I return to check on their progress,
I've enlisted the help of Ben Branson,
farmer turned entrepreneur.
Ben is responsible for creating the world's first
distilled non-alcoholic spirits.
The story of Seedlip began when he started distilling garden herbs
to try and create the flavours of a spirit without the alcohol.
Launched in 2015, it's now stocked in some of the biggest bars
and retailers in the world.
How did you come up with the idea of non-alcoholic drinks?
Being in a restaurant in London... Mm-hm.
..served a disgusting,
pink, fruity, childish mocktail.
And you thought, "Right, I can do better."
I'd come across a copy of this book... Mm-hm.
..that detailed all this distillation of herbs and spices
back in the 17th century. Right.
And I started playing around in my kitchen... Yes.
..with a little two and a half litre copper still,
herbs from my garden.
Two years later, launched in Selfridges.
You've got the story.
With our teams, what should their strategy be?
I want to see clarity on, "This is the story,
"here are the ingredients, this is the blend,"
and for it to all join up.
The hardest thing is making it simple, actually, with this.
If it was to be Scotland...
Yes. ..we'd be ginger obviously.
Finalising flavours for their non-alcoholic Scotch whisky...
I think that our top note should be cardamom.
..the Blue Team.
Cardamom, I think that's a good base that we can build on.
But we need to make sure
that we have that real Scots warmth coming through.
I really want to put chilli in.
Chilli just does not remind me of Scotland or home.
I really don't want chilli.
Let's bring it and let's see.
How much chilli do you want?
Just two drops. I really don't want the chilli in this.
I'm trying my best to get a word in edgeways.
I am the Scottish person on the team,
so, I mean, how can I pitch chilli to Scots people?
I mean, I just can't.
Ooh, it's a big bubble.
How are we doing? Hi, hello. Hello.
Good, thank you.
What's the theme? Take us to the beginning.
We want to go down sort of this Scottish heritage... Oh, good.
..whisky, Scotch, that sort of thing. OK, nice.
So what's in here?
Cardamom, sancho, lemongrass.
Now, what's Scottish about this? Where are we going?
I think sort of... It's just the heritage cos you...
Heritage of what? Lemongrass isn't Scottish.
Think about the execution, be smart with blending. Yeah.
OK, see you shortly. Thank you. Thank you. Thank you.
I think the lemongrass, I think we almost need to completely remove it.
OK. Yeah, I think so.
Right, guys, let's give this a taste.
Working on their nautical inspired spirit...
There's nothing strong coming through for me.
It is horrible, it takes like ginger ale.
..the Red Team.
I think that we need to add another flavour.
I'm thinking we try cardamom.
You can't taste anything in there. Well, I'm here as leader,
this is what we're going for. OK?
In terms of leadership, Steph tends to let her personal feelings
get in the way of the decision making.
So I'm really worried that ideas are just kind of being sidelined.
We're going to draw a line, and we're going to move forward.
I'm confident that this is going to taste good, all right.
Yeah. Hug it out.
No, it's...
No, honestly, what I'm saying is it doesn't taste of anything.
I've been on ships with 600 people where I'm in charge of 50 odd.
This is my challenge. If I piss a few people off on the way,
it's not something I'm afraid of.
How are we? Hello, hi. Doing well.
What's the theme? What's the story?
We've gone for a nautical theme,
evoking kind of 300 years ago on old sailing ships
where they had the problem with scurvy
from a lack of vitamin C.
Can I just quickly go back to the scurvy?
I mean, it didn't sound very appetising,
but where are we going with that?
Lemons were a medicine for a problem 300 years ago,
and our drink is going to be the medicine for a problem nowadays
of boring drinks.
These are our finished ones.
That just tastes a bit flat, that tastes of tonic. Yeah.
So... Taste the tonic on its own,
because you're trying to complement something and blend something.
It's... I completely agree.
OK, good luck.
Thank you. Thank you.
Really want the top note to stay the top note.
Strawberries, make it six, please.
Leading the Green Team with a fruit flavoured blend, Bola.
It's always good to have things that people are familiar with,
ingredients that they already know.
It's something to do with science, apparently.
How are we doing?
Give us a theme. What is the story?
We decided to go with strawberries and fruits
because we wanted to pick ingredients that people will know.
So sorry for interrupting. What's the theme?
You're talking about strawberries, what's the theme?
We've got fruit and we've got some exotic spices.
We're still listing ingredients. Is this...? Is that it there?
Yes. Looks like my grandad's bedpan.
Why is it that colour of unique urine?
I think it's the ginger that kicked it out,
and a bit of the sancho, as well.
To Grandad. Thank you. To Grandad.
To Grandad.
So, it's predominantly ginger. That's the first thing that comes.
If you're talking about strawberries,
I want some of that... More of the strawberries.
..fruity brightness. Exactly.
But that is so overpowering. A lot of work to do.
Thank you. Right, thanks very much, guys.
Right, OK, so give the ginger the chop, then.
But if we're worried about the colour, it's the sancho.
Green Team - overkill on the palate?
Ginger, ginger, ginger.
And they've got some great ingredients,
some lovely, bright, summery, fresh flavours. Sure.
And they need to watch out on the colour of the liquid.
But they seem to be skipping over the most important part -
what is our story? Yeah.
Blue Team, I'm a little bit confused.
The ingredients is not Scottish,
lemongrass doesn't come from Scotland, so... No.
There needs to be more understanding of where the ingredients
are coming from and how they relate to Scotland.
Yeah, it tastes like Scotch.
Red Team. Scurvy. Yeah, you mentioned that word straight away.
I mean, you'd never put that on the side of your bottle, would you? No.
They've got that citrus element. Yes. Seaweed. Oak.
Exciting, yeah. What you make boats from. But nothing was popping.
No. I think they've got they've got the bones of a great theme,
they just need to actually pull it all together.
What makes you think of home? What makes you think of Scotland?
Definitely the mountains.
With flavours signed off
and their spirits taken away to be distilled...
I think we should tie it to the sea.
..I've asked the team to design a label for their bottle...
What if there was an icon in the background of a ship?
..and give their non-alcoholic spirit a name.
There was, like, this Navy battle where they practised
before the Battle of Trafalgar in this place called Quiberon Bay,
which is off the coast of Spain.
What's it...What's it called?
Quiberon Bay. Quiberon Bay.
I'd love to go with, like, Sober Sancho,
because we've got a load... I love it. Yeah.
Just sends the message, clear, we're non-alcoholic,
you're not going to get drunk on this one.
Jamie came out with Sober Sancho, and something just clicked,
and I thought, "You know what, that's a great name."
I quite like the idea of Rock And Barrel.
I'll have a Rock And Barrel. Rock And Barrel and Coke.
Rock And Barrel and Coke?
Yeah.
What do you think? I'm not feeling it.
Or there's Peat.
Peat as in a peat bog.
Thoughts? I like Peat.
Yeah. Nice and simple.
I don't like Peat.
I really don't like Peat.
It says Scottish. I like Rock And Barrel.
I am all about selling.
Like, really make sure that, you know, that the brand is strong.
When it comes to Michelle, I don't think that's what her skills is.
OK, so go Peat?
Yes.
It's a nice name. Yeah.
So, with the fruit in this, that's a bit Del Boy, innit? Yeah.
With the teams' spirits back from the distillers...
..I've got one final job for today...
Smile, it makes it taste better.
..create a signature cocktail featuring their new original spirit.
The acidity is fine, but we need to add a bit of sweetness.
More syrup?
A bit more syrup.
Go for it.
Come on.
I can't wait to hear what Gordon has to say.
I think he's going to love it, I think we've got a great sweet drink
that anyone would enjoy.
Bangin'? Absolutely fucking bangin', that.
I told you.
It's a good cocktail, but...
It's very bland.
Can we not put two...two shots of Peat?
Yeah.
Trying to give their cocktail more of a punch...
I just wish that Peat was a bit stronger. It's there.
..the Blue Team.
Why don't we try three shots this time?
Yes, now you're talking. Yeah, I can taste Peat now.
We've got that earthiness coming through now.
I love it. Don't change it.
This is just mango puree and alcohol-free prosecco.
Looking to add a wow factor to their cocktail...
It's not intense enough.
..the Red Team.
I think the prosecco waters it down.
This is my task, and I'm leading it,
and we're going with prosecco, OK?
Sure. Absolutely.
Is it worth putting a little bit of chilli in it?
It is worth putting chilli in.
You can almost do like a chilli salt, then,
if you were looking for that lip smacking flavour.
We could, like, grind down the chilli
and have it as, like, a garnish on top.
And then this chilli, that will be put there.
It's pretty spicy.
Today's happened, decisions have been made,
and therefore, tomorrow, we just need to be looking forward.
Now, when I left the teams yesterday,
they'd created their non-alcoholic blend.
They had to brand it, name it,
and then devise a signature cocktail.
Oh. Ah-ha-ha-ha!
Look at it, look at it! GASPING
Oh, wow. Oh, my gosh.
This is, like, what my vision was.
And do you know what, as well... So classy.
..I knew it wasn't going to come out looking like Grandad's piss.
BOLA LAUGHS
Later today, the teams will pitch their non-alcoholic spirits
and cocktails to my expert panel.
Ooh-la-la. Hiya, you all right? Hi.
How are you guys? You OK?
As part of the pitches, I've asked them to create a video
showing how to make their signature cocktails.
Jamie will be doing all the demonstrations and all of that.
Amit is going to be my super duper assistant director.
The light levels are too bright right now.
I've recruited food video creators Mob Kitchen to help shoot and edit.
Hello, hello. Hello, everyone.
Victoria is going to be working really closely with you
to get the shots,
and then I'm going to be making sure times are running
because we don't want to run out of time with this.
I'm going to direct the video.
Yeah, I know you're director,
but we've got to decide who's presenting.
Casting roles for their Scotch cocktail video...
I'm just thinking I'm from Scotland with the Scottish accent. Yes.
..the Blue Team.
If you want a Scottish accent and a Scottish person,
you're sitting here with it.
I cannot see you doing this.
I totally disagree with you.
I think because of, like, your job,
you'd be the perfect person to do that.
Cos I can also shake a cocktail shaker.
So you're going to do the presenter. Yeah.
We'll take five minutes for each,
then if we've got time we can go back at the end.
OK, five minutes starting now.
Perfect. So the main thing is we have to keep this
in the shot at all times.
Directing the Red Team's video...
Move forward.
..Victoria...
And even closer.
Four minutes left.
..under the watchful eye of team leader Steph.
So we've got two and a half minutes left for this one.
Tough Steph's coming out today, we're keeping to times.
Like, this is going to be like being back in the Navy.
I want to do everything with five minutes to spare.
Yeah, so just peeling the mango.
That's half the time.
All right, so we're going to do a cross shot of you
when you're cutting it.
You got one and a half minutes left.
And then we'll get the pineapple and we'll start on the pineapple.
So I'll start five minutes again in a second. Uh-huh.
All right, so we just want to get some lifestyle shots.
OK, we've got a minute and a half.
Steph was getting in the way a little bit.
I think she just kind of wanted to add her voice in,
but I don't think she added much value to the video.
Got five minutes from now.
BOTTLE POPS LOUDLY Jesus Christ!
That could've knocked her eye out!
Jamie, can you go just slightly slower?
Just slightly slower. Just imagine...
Yeah, that's better.
On the Green Team...
We don't need any of the steam shots.
Definitely be cutting those out.
..stepping up as director, Bola.
Every time you pick up an ingredient,
just imagine you're talking, saying, "This is an orange" kind of thing.
Just think about it. Yeah, yeah, yeah. Yeah, awesome.
And then just slightly raise the spoon up.
And imagine you're just saying, "Oh, the syrup is done now."
The syrup's done. That looks nice and playful, doesn't it?
You get a little movement with that.
Jamie, can you...can you almost do like a...?
You like these ideas, don't you?
OK, my advice would be now let's just get on
to getting some of the... Amit. Yeah.
You're in my space. I'm the director.
Just show me that you trust me.
Don't want to burn it. Don't want to burn it. It won't burn.
It won't burn. Just do it quicker.
Does it need to be adjusted slightly?
Amit, please let the professionals do their job.
I'm a professional. I love that.
What camera is this?
Amit, I'm going to have to lift you. No, no, you're not going to do that.
Move, move, move. No, no, no. Amit, honestly. No, no, no.
Honestly, Amit... Hang on. ..let's talk for a minute.
Let's talk for a minute, please. Can we just have a chat?
Amit... OK. ..we all have roles to play here. I'm directing this.
Right now, Amit is so overexcited,
he really wants to get in there,
when at the moment we should be focusing on getting the nitty gritty
of the video created.
Can I try one with the reflector? If you'd like, yeah.
Yeah, OK.
You need this, this, this, this.
And don't give me this. Fine.
A modern twist to a traditional classic.
Presenting a step-by-step guide to making a Scotch mocktail, Matthew.
The non-alcoholic whisky alternative.
Gosh, that was beautiful. Yeah?
I'm loving it.
Yeah...
Right... Yeah. ..let's move on.
Michelle is going to cut the orange for you and prepare that.
I would've gladly presented, but it wasn't my decision,
it was director's decision,
and I'm happy to go with my team
rather than bicker, bicker, bicker all day.
Video, done.
This is great.
Mm!
This is Peat.
If there's anything that you really like, just let me know. Yeah.
Shooting finished.
That's so playful.
Now the teams need to edit their videos.
Can we add the caption?
Do you want it in the whole time the clip's on?
Same area again? No, I want to put it somewhere different.
And then you've got the measurement after the fact.
We haven't got time to go back through every single one
and change it round. OK? HE MUTTERS
OK, getting stroppy isn't going to help.
I'm not getting stroppy, it's just you haven't listened to anything.
So I don't know what the point is necessarily.
Well, we can talk about that later.
Time is nearly up and the Green Team still need to add their instructions
to the video.
We just need to move on now to the voiceover.
Amit, do you want to do that?
I can do that. I need to use the boys' room very quickly, though.
We've got, like, five minutes,
so who'd go for a piss in the middle of an editing session?
Don't know what it is with Amit, why he's like this. Fucks me off.
OK, I'm back.
We're going too slow.
We have to get on to the voiceover.
We've got about...a minute and a half.
What?
This is Peat.
Get quite emotional, don't you?
Aww!
While the other teams have finished editing...
CHEERING
How long do we have? Ten seconds. OK.
What the fuck?
..the Green Team are out of time.
OK, maybe we can just introduce it ourselves, then.
Yeah?
Yep.
Well, we'll have to see what they say
about a fucking voiceover, won't we? Do you know what I mean?
It was either a voiceover or a piss at the end of the day, wasn't it?
Hmm.
The time has come for the teams to pitch their spirits.
Our story began with the word "heritage".
Ben is back to help me judge their non-alcoholic drinks
on flavour and branding.
I'm so excited. Yeah. Seriously. Looking forward to this.
I've also invited along award winning mixologist Mr Lyan.
Ryan will attempt to knock up their signature cocktails.
What are we looking for?
I want them to tell us a story... Yeah.
..Ryan to be able to make some great drinks. Yeah.
It's got to be exciting, but not too long, right?
Absolutely. They need to be very clear on the instructions.
It's got to visually impress us,
and it's got to ultimately reflect their blend in an incredible drink.
Mm-hm. Right, let's get cracking.
And the team that we think have created
the best overall brand will win.
First up, with their nautical themed creation, the Red Team.
Red Team, welcome.
Let's start with a story.
Sell it, please.
We're taking you on a journey.
We're going back in time to the late 1700s off the coast of France,
before the Battle of Quiberon Bay in the Bay of Quiberon.
Imagine yourself there, surrounded by livestock, citrus fruits,
exotic spices from the east, and saltiness from the waves
as the ship drives towards battle.
You are trying Quiberon Bay, a spirit that's steeped in history.
Can I just say, thank you for dropping the scurvy.
STEPH LAUGHS
I like the minerality.
I like the kind of flavours that are coming through from that.
It's definitely got that element of the sea coming to life.
It reinforces the story, which I think is great.
Yeah, it does have a coastal fragrance. Yeah.
So it has got that there.
I'm excited about the cocktail.
Ryan, you ready? Indeed.
Shall we? Please.
Great to actually see the measurements on the video.
One whole chilli?
I like chilli, but I've got to say I'm pretty nervous.
Yeah.
Why chilli?
We wanted to go with that chilli
because it does have that lip smacking feeling, a sensation to it.
Is the chilli round the whole rim?
Yeah. Jesus.
We should rename this Ring Of Fire.
Holy sugar.
GORDON COUGHS
Do you feel warm and happiness?
No.
It is somewhat abrasive.
I mean, it's very, very sharp.
The chilli is really detracting from the other elements. OK.
And all of that lovely delicacy that you had in the blend,
that's been kind of bludgeoned.
I mean, you're going into battle on every sip, excuse the pun,
because it is so strong.
And so I've got this numbness now.
I'm trying to find the flavours,
but I've got to fight the heat first. Yeah.
All four of you, thank you.
Thank you.
Damn, that is so powerful. Yeah. Isn't it?
What was brilliant is they criticised the thing
that could be improved on the easiest, I feel.
The cocktail. Yeah. We did the best we can. Yeah.
So we'll have to wait and see what the other team has done.
Yeah. Yeah.
Next up is the Blue Team
with their non-alcoholic whisky alternative.
We are the founders of Peat, a modern twist...
Peat as in the cow dung?
Peat as in warmth, and layers, and full of history.
Peat. Peat from Scotland.
"A brown deposit resembling soil."
That peat? That's the peat.
Fair enough. Tell me about the Peat story.
Peat is a non-alcoholic alternative to whisky,
because I'm from Scotland, obviously.
Ryan, how was that for you?
I find the nose quite interesting.
There's some good spice, there's a bit of greenness there,
- there is an earthiness. - Yeah.
OK, so, let's check out the marketing video.
Who was the director?
I was. And who presented it?
He was the presenter.
Are you from Scotland, as well? I'm not from Scotland, no.
I do have Scottish heritage,
and I've done Burns Night suppers and stuff, so...
And that makes you Scottish...
Well... ..doing Burns Night in January?
Michelle, you're from Scotland, right?
Yes. You sound very Scottish.
I am. Why didn't you present a Scottish branded non-alcoholic drink
with a Scottish, authentic, lovely voice?
I wanted to, Gordon, but we had a director,
and I'm happy to follow my director.
The director fired you.
The director did fire me.
I didn't employ her, so I could not fire her.
OK, let's watch the video.
Ryan, good luck. Please.
If you think all non-alcoholic spirits are the same, think again.
This is Peat.
I'm going to show you how to make The Rock And Barrel,
our signature cocktail.
Fresh lime and ginger, grenadine syrup,
aquafaba, burnt orange peel.
Peat, the non-alcoholic whisky alternative.
Nice Scottish voice there.
You OK?
I'm a little concerned by how much of the Peat needed to go in.
What was in the instructions?
It was 150ml of Peat.
Hold on. That's three shots.
Yeah. Three shots into one...
Three shots into one cocktail. A third of the bottle goes. I know.
Ryan, is that normal?
No, that's...that's an excessive amount.
Thank God it's non-alcoholic.
You're almost using it like a mixer.
- Yeah. - Yeah.
OK. So, visually, what do you think?
I think that's really pretty. Yeah. Yeah.
It looks elegant, doesn't it? Yeah.
I like the dryness.
Not too sweet.
But it's going to be a sort of one cocktail bottle.
So, thank you.
Thank you.
Bye-bye.
I mean, that's not economical, is it?
Under half. That's... Yeah. That's crazy. Crazy.
So, how are you feeling?
I feel like an idiot.
If we knew that we had to add so much, we could have gone
with something else to mix it together that didn't...
I don't know, you know. But it's first time.
I just feel like, "Oh, really?"
Last to pitch their spirit, the Green Team.
Sell it. Off you go. Story.
Take one mixologist, two amazing chefs,
we get the most loved botanicals.
Strawberry, pineapples, throw in some fantastic exotic spices,
sancho peppers...
Psst. So sorry.
That's the ingredients. What's the story?
So, we're building up the story.
Sorry, can we start with story first? Yes.
We created the most fabulous non-alcoholic spirit,
we also created the most amazing cocktail.
So, the story is three of you come together
with personality and attitude.
We call it Sober Sancho.
Yeah.
OK. Sober Sancho.
Sober Sancho, yeah. We've came up with that as our brand name
cos we are using the sancho peppers in there and it is low alcohol.
I think it's a bold name to go with.
I think it's a... It's an odd choice for that.
It brings to mind the idea of not being drunk
or not wanting to be drunk. Yeah.
The word sober is not the word you use
drinking a non-alcoholic cocktail. Period.
Taste wise, what do you think?
I think you've got a good balance of...of some of that tickle
that you get from the sancho,
some of that really kind of bright citrus at the back of the throat,
the berry coming over the top is nice,
and a good bit of astringency from the oak.
Shall we watch the video?
Yeah. OK. Good luck.
How you getting on, Ryan?
It's a little confusing.
I'm trying to follow what we need as measurements.
Is there any voiceovers?
We kind of, like, lost time and couldn't do the proper voice.
It should have been on there.
Right, how does he execute it, then, if he doesn't know what to put in?
All three of you are going to divide the country up into three
and go round everyone's house?
We can talk you through.
Lime juice in there.
And now you're putting the egg whites in there.
And then we've got the caramelised pineapple, as well,
which to go in there, which will be 100ml of that.
Visually, what do you think?
I mean, it's...it's fun.
It sends me back to Maui.
It's got that exotic excitement about it.
Shall we? Yeah.
Cheers.
Ryan, please. There's a lot of layers of sweet in this.
When you're talking through the recipe there,
it ended up layering a lot of the fruit flavours
rather than pulling out the elements from your blend.
It needs a sour note,
whether it's a sour cherry,
but everything's sweet on sweet on sweet.
It's getting to a dessert factor.
It's quite heavy. That's not something that I could finish.
And I couldn't have another one because it's too sweet.
But it looks good.
Thank you. Thank you very much. Thank you. Very nice to you.
Thank you.
How are you feeling?
Erm...
I wish we had just put in more lime now.
But do you know what, if we had time,
that would just be an absolute knockout of a mocktail.
We made something in 24 hours.
Yeah. Yeah.
A tough challenge, guys, right?
It was.
So, the Red Team, Quiberon Bay.
Good story. I was quite touched by the background.
That sucked you in, didn't it?
They had kombu seaweed in there, they had oak.
Like, it made sense of the nautical theme.
And then it came to the execution.
I was embarrassed because actually it was just obliterating.
It was just laden with one flavour that completely bulldozed the rest.
They liked the spirit, they liked the brand,
they liked the story. I can change a cocktail.
If you gave me another 20 minutes, I'd make another cocktail.
So, the Blue Team, Peat, the Scottish heritage.
I mean, I didn't see it, did you see it?
Just didn't add up. Sounds like they maybe couldn't agree,
wasn't just brought together,
and then needed way too much to actually make a drink.
Yeah, I was shocked. Wholly impractical.
Not something that you could do.
No, you'd go bust, right? Absolutely.
I'm so upset. I think we got a really good chance
to be at the bottom.
And, yeah, so it could be me.
We'll see.
Green Team, Sober Sancho.
The name was not a great start.
And lacking the story. Did you get the gist of that? Cos I was lost.
No premise. No. I mean, there was actually a really good story
in terms of the flavour when you tasted it,
but they couldn't tell you where it came from and why.
No.
We got laid into right there.
Like, Gordon was like, boosh, bash, boosh.
But I think it wasn't totally terrible.
Some good feedback.
It's difficult to tell.
It was hard.
Let's go get sober!
No, I'm not going to be sober tonight, mate.
We are here.
Right.
This week was a really tough, hard week.
For challenge one, I asked you all to feed me
and two amazing mountain rescuers
whilst suspended 8,000 feet in the air.
So, well done, all of you.
For your next challenge, I asked you all to create a original
non-alcoholic spirit before presenting to myself
and those drink experts yesterday.
So, let's start with the Red Team.
Quiberon Bay, your nautical themed spirit,
or, as you've said, "The modern day cure for scurvy."
Medicine. It's medicinal.
Not the most appealing, is it?
And what happened with that cocktail?
Chilli three ways!
We wanted to make something that was really memorable.
Oh, it was memorable.
Over emphasised that chilli.
It's like you're firing cannons off at every sip.
Sure. Yeah.
Right, Green Team.
Sober Sancho.
"Sober" in a non-alcohol brand.
I think it's a bit bold,
a little bit risky. Bold?
Yeah. Like...
We don't use that word, "sober".
It's negative.
Oh, wow. Poor choice.
The actual flavour of that cocktail was so ladened with sugar,
it was so sweet.
Right, Blue Team. Yes.
Peat. Peat. The Scottish bog.
Yes.
I mean, what were we thinking in the name?
A deposit resembling soil laced with 2,000 bluebottles.
Heritage.
Yeah. Let's talk about the cocktail.
Three shots to make one cocktail.
How does that work financially?
Come on!
Now, Michelle,
born in Scotland. Yes.
The Scottish lady was nowhere to be seen in the video.
Doesn't quite add up.
Right, time to reveal the results.
I spoke at length with the drink experts after your presentations.
And for all three of us, there was one standout winner.
Congratulations...
..Red Team. VICTORIA SQUEALS
Well done.
Really good job.
Strong story. It came to light in a really good way.
And whilst you got a little bit lost at sea with the cocktail,
both the judges were really impressed with your spirit,
your presentation,
and how it all tied in well together.
It's such a relief. I put everything into kind of the story,
and so there's a part of me in that brand.
Well done.
APPLAUSE
Moving on.
Green and Blue Team,
the judges and I agreed it was a very close call.
But one did hit the brief better than the other.
Blue Team, lots of problems with the overall concept.
Much like the spirit,
the Scottishness just didn't punch through.
And Green Team, your name was incredibly problematic
from the get go.
And at the start of this challenge,
I asked you all to come up with a story.
So, for me...
..the team who impressed us the least is...
..the Green Team.
You lost.
It just wasn't good enough.
VALENTINA SIGHS
Amit, Bola and Jamie,
it's up to each of you to convince me why you think you should stay
in this competition.
I'll see you in the restaurant.
For someone that runs a drinks brand, this is just nowhere to be.
I am gutted that I'm here again, a little bit embarrassed.
It's not a good day.
The way we performed wasn't great,
so I'm not surprised we're in the grilling,
but I'm going to do my best to not be the person that gets kicked out.
I shouldn't be in this position, really.
If I was not there, God knows what they would have produced.
I couldn't have done any more.
I'm not going home today.
Amit, sit down, please.
Jamie, sit down, please.
Come and take a seat, please, Bola. Thank you.
Bola, third week running.
It's almost like you've got your name on the back of that chair.
OK.
The reason why you're in this competition... Yes.
..is the fact that you have an amazing drinks brand. Yes.
And behind every good business brand is a story. Yes.
And your drink yesterday was void of one.
In your pitch, you had a real moment to sell,
and all we got was a shopping list of ingredients.
So... I take that on board. I think we missed the mark there.
I was expecting you to own that part,
especially with your own drinks brand... Yes.
..the no sugar cider vinegar tonics. Indeed.
Your cocktail was absolutely opposite.
It was packed with sugary content that was so sweet
it was just impossible to finish.
When it came to creating the spirit, I led on that.
When it came to creating the cocktail,
I worked with two chefs that were very keen
to have their own inputs into the drink.
They don't have drinks businesses, you do.
And with your experience, tenacity, passion,
I was expecting those two to fall behind you and take your guidance.
If you're working as a team, a leader listens, as well...
Bola. ..and that is what I wanted to put forward.
A leader uses their experience to drive their team to victory.
You are the expert.
Right, Jamie, take me back to the big issue
with the fact that there was no story. Mm-hm. What happened?
I just feel like it just got lost in the chaos of creating everything.
I was in that pitch and I was lost.
You could see it was making no sense.
Why didn't you jump in and take control of the reins?
All of us talking, Amit was talking, I was just...tried to jump in
a little bit, but I was waiting for my chance to explain
my side with the cocktail.
You know in business, you only get one shot at this. Yes.
So if you're watching this thing going pear shaped,
you jump in, you salvage, you try to pull this thing back.
Why didn't you?
Let's talk about the name.
Yes. Where I'm from, like, we use sober a lot in just north...
You know, did you have a drink last night? No, I stayed sober.
Jesus Christ. I'm not saying that's an excuse.
"Did you have a drink last night? I stayed sober."
Every time you have a drink, you don't have to get pissed.
Yeah, I know that. The word sober doesn't resonate
in a non-alcoholic brand. Yeah.
You know the importance of a brand... Mm-hm.
..and how a name could sink it.
OK, yeah, at that point,
I thought sober screamed that it was non-alcoholic.
Yeah, I realise that it should have been something different.
OK, Amit.
Now, you were pulling in a different direction from your team
across this challenge.
You were quite obstructive and you weren't really a team player.
Would you agree?
I wouldn't agree, no. No.
I mean, I stepped in on... I did as much as everyone did.
If I left... If I left them to their...to their...on their own,
to do what they were doing,
I think we would have been stuck.
The only way we got to half a decent cocktail was because of me.
Yes, it was too sugary, I get that. Way too sugary.
Not just a little bit. It was. No-one's taking the brunt,
no-one's accepting the mistakes.
I said to Jamie, I said, "It's sugary."
"No, no, I thought it was all right."
I go, "OK, I think it's sugary."
If they didn't want to listen...
I mean...
Right, OK, three individuals...
..can you just tell me, and be honest with me,
who dropped the ball in that team?
Bola was the team leader and wasn't there.
From the leadership, it wasn't there.
I feel like it should have been managed properly,
and I think that's where it went wrong.
I stepped forward and said,
"You know what, I'm going to lead this team."
But, Gordon, I think where we fell flat was
it was really hard to control Amit
and he was becoming really disruptive.
I had to make my team work.
What was important to me was not for me to have a fight on my hand.
All along the challenge, I felt like I was saying everything
that needed to be said,
and they just weren't taking it on board.
So...
Thank you, Amit.
Right.
This was a very, very tough challenge.
And I know that you are working hard,
but I can't ignore blatant mistakes.
Jamie, that name was a huge error.
Amit, you were quite obstructive
and you seemed to be working as a one man operation.
And, Bola, there was a total lack of story.
You missed the brief,
and this challenge should have been an amazing chance for you to shine.
So I've made my decision.
I'm sorry, Bola,
I won't be investing in you.
Thank you.
Bola, I was expecting her to use that expertise and strength,
and I saw nothing.
I'm not in the habit of giving second chances, let alone third.
So, for me, Bola had to go.
Not happy that I've got to leave at this time.
Feels like I've had a masterclass in business.
Now I've been set free to go and run my own race.
My heart sank for Bola,
but for me, it was almost like a massive sigh of relief
and, you know, they've given me a chance again.
I'm relieved because there was a moment where I thought,
"Do you know what, I could be going home,"
and I'm just so glad that it's not me.
Hey, I'm here, hopefully, to stay.
Next time...
Service, please.
..it's fast food...
How long have you been waiting? A long time.
Hey, excuse me. Excuse me. What are you doing? This is an open kitchen.
..as I send the contenders on their bikes
running delivery only restaurants.
I need to restart this.
Valentina, keep going, please.
We need two more tofu, please.
This is vibrant, the colours are great.
Does no-one really love food in that kitchen?
I'm disappointed.