1
00:00:02,083 --> 00:00:04,123
This programme contains
some strong language.

2
00:00:04,123 --> 00:00:07,363
I'm Gordon Ramsay,
Michelin-starred chef
and CEO of a global business empire.

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00:00:07,363 --> 00:00:09,763
The food and drink industry has
never been more exciting,

4
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but it's
never been tougher to succeed.

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So I want to catapult someone
to the next level

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00:00:15,403 --> 00:00:20,803
and invest £150,000
of my own cash into their business.

7
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Tonight... Service, please.
I've got a plant-based burger.

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How long have you been waiting?
A long time.

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..I send the contenders
on their bikes...

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BELL RINGS

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..to see if they can deliver.

12
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I need to restart this. It's burnt.

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Valentina, keep going, please.
We need two more tofu, please.

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This is vibrant, the colours
are great.

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No-one really loves food in that
kitchen. I'm disappointed.

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Who will be my Future Food Star?

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This week is all about fast food.

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I've asked the contenders to meet me
at Mollie's Motel and Diner

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here in Oxfordshire.

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OK, I can do burgers.

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It looks nice, doesn't it? Yay.

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Oh, wow. Woohoo!

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Because we're halfway
through the process,

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I've decided to treat the guys
to a delicious meal.

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I love the way that you can see
everything that's going on

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in the kitchen.

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Wicked, cheers.

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Oh, this is really nice.

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The food is so good.
This is good of Gordon! Yeah!

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Yeah, midweek treat.

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But, as anyone knows in business,
there's no such thing

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as a free lunch.

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Thank you. That was really,
really yummy. Thank you.

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I'm on edge right now.
He's going to make us pay for this.

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Look behind you. Hello.

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How are we? ALL: We're good.

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Let me tell you, this diner,
it's high quality fast food

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at its absolute best. Yes.

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And the service is amazing.

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Yeah, it was really good. And that's
all down to this incredible team.

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Ladies and gents, come on,
come over.

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Great job this morning.

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But the good news is,
you're off for the day.

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THEY LAUGH

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No! Thank you.

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THEY LAUGH

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For today's big challenge,

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you're going to be running
the entire diner -

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the kitchen, the front of house,
and drive-through.

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Oh, my God! Wow!

51
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The good news is, you're going to be
working as one dynamic team.

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Oh! Oh, nice!

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So the doors open
in under 60 minutes.

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First job - decide who's doing what.
Understood?

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Yes. Good luck.

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SHE LAUGHS

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I'm so excited! OK...

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For the first time, my contenders
will be working together

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as one big team.

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There's the drive-through, there's
the diner, and there's the kitchen.

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I want to see if they can work
in unity.

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Who wants to be in the kitchen?

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Me, defo. I think I should
definitely be in the kitchen.

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I'd like to host. I'd like to host.

65
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OK. I would love to be in
the drive-through.

66
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Does anyone else want to do the
drive-through?

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I'll do drive-through.

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My first ever job was a commis chef
in a banqueting suite.

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And six months in, the grill chef
phoned in sick.

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And so I was catapulted to work on
the grill that night,

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and basically
it was either sink or swim.

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Thankfully, I swam, and that's
exactly what I'm doing

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00:03:20,723 --> 00:03:23,163
to our contenders.
I'm throwing them in the deep end

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and I expect all of them to swim.

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Hi, guys. How are we doing?
Hello. How's it going?

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I've asked some of the staff
to show them the ropes.

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Nice to meet you.
You all right, yeah?

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I'm Jamie. Jamie.

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Hi! How you doing? You all right?

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Welcome to drive-through.
Thank you for having us.

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With fast food, it's all about
the customer.

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They want quality, quickly.

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As we greet the guests,
a nice warm welcome.

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The food should take eight minutes
to arrive

85
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if they're going straight to mains.

86
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Sorry, did you say eight minutes
for the main?

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Eight minutes for the mains, yeah.

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I haven't waitressed
for about 20 years.

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I know that I'm good with people.
I know I can do this.

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I'm just going to have to really
concentrate.

91
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We don't run by ticket form.
Right, OK.

92
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All ours comes on KDS screens.

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If you don't watch your screens,
you're going to fall behind,

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you're not going to know
where you are.

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In the kitchen, consistency is king.

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An order must look and taste
the same every time.

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I'm sort of managing the heartbeat
of the kitchen with the grill.

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Anticipating a busy service.

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So, yeah, I'm just trying
to get in the zone.

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And at the drive-through, it's all
about multitasking,

101
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listening to customers, getting the
order to the kitchen

102
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and keeping that queue moving.
Everything's all about the guest,

103
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and it's all about not keeping
the guest waiting.

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People think this might be the
easiest part of the business.

105
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It actually isn't. It's kind of like
patting your head,

106
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rubbing your tummy. So it's just
putting the customer first,

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listening to what they've got
to say. OK.

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I just don't want to get people's
orders wrong.

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Much as I know that it's a speed
challenge,

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I want us to be smooth with it.

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The main thing is getting people's
orders right

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and getting them shifted through as
quick as possible.

113
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And if we can do that, we can
hopefully get through this challenge

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as quick as possible.

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Training complete -
now to put it into practice.

116
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Right. We good? We ready?

117
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This is a fast food outlet,
so we need to be fast,

118
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they need to be fast, drive-through
pick-up needs to be fast,

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so no stalling.
Kitchen needs pushing,

120
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push the kitchen.
That doesn't just push itself.

121
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Push each other. OK? Yes. Let's go.

122
00:05:26,003 --> 00:05:27,723
Hello. Hi, how are you?

123
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It's midday, and with the customers
arriving, it's time for the team

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to start their two-hour
lunch service.

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I'm going to introduce you to...
Hello.

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..your waiter for today.
Good afternoon. How are you?

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Matthew's going to look
after you. Thank you.

128
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Wonderful.

129
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Please may I take your order?

130
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Just need one single burger,
please, mate. OK.

131
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Sweet potato fries as well.
Yeah, coming.

132
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Single with fries.

133
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Thank you so much. Thank you.

134
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A single burger, two quarter
chickens, two fries,

135
00:05:59,283 --> 00:06:00,803
three coleslaw. Yeah.

136
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Quarter chicken
with sweet potato fries.

137
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Chicken burger with sweet
potato fries. Yeah.

138
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OK, I'm sending that through.
It'll be with you in a moment.

139
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Would you like that with fries
or sweet potato fries?

140
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Sweet potato fries, please. Perfect.

141
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15 minutes into service, the diner
is starting to fill up

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and orders are coming in fast.

143
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I need one piece of bacon, please.
Yeah.

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In the kitchen, Michelle and Jamie
are off to a flying start.

145
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Fries and chicken.
That's sweet, defo?

146
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Yeah.

147
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Thank you so much, guys.

148
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Please enjoy.

149
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But at Amit's station, he's already
falling behind with the burgers.

150
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How long on that single burger,
mate?

151
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Single burger, about
three minutes. No, two minutes.

152
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Two minutes. Right, OK.

153
00:06:42,323 --> 00:06:44,643
We've got about 40 tables on, OK?

154
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You've only got two burgers on,
so you need to...

155
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Count how many burgers
you've got on there.

156
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Two, three, four, five, six, seven.

157
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So, I'm counting eight burgers on
there, and you've got two on there.

158
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It's OK. I'll catch up.
I'll catch up.

159
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Sorry.

160
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Amit, I'm going to need that plant
burger, yeah? Plant burger, yeah.

161
00:07:04,243 --> 00:07:07,163
OK. Jamie, there seems to be a delay
with everyone in the front

162
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getting their orders, but not us.
How long on that plant burger?

163
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It's going to be about five minutes.
Five?

164
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We had the plant burger eight
minutes ago.

165
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Plant burger, yeah. I had to start
it again, guys, sorry.

166
00:07:16,843 --> 00:07:19,843
Amit, check what's on there and jump
back on top of it, please.

167
00:07:19,843 --> 00:07:22,243
Right. So, there's your fries.

168
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Thank you.
And there's your chicken. Chicken.

169
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All right.

170
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We've got two fries and your burgers
are on the way

171
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and I'll be right back.

172
00:07:30,723 --> 00:07:33,483
Not the strongest of starts.
First of all, in that kitchen,

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they need to work as a team.
Amit's spinning around.

174
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He has a point of sale system
in front of him,

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he's not even following that,
so it's just not good enough.

176
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Service, please.

177
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I've got a plant-based burger.

178
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Halfway through service,

179
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and the backlog of orders
is causing inconsistency,

180
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which always leads

181
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to unhappy customers.

182
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Yours is loads bigger than mine!
Look at it!

183
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THEY LAUGH

184
00:07:58,403 --> 00:07:59,923
Hi, ladies. How are we?

185
00:07:59,923 --> 00:08:02,363
I got the sparrow
and she got the beast.

186
00:08:02,363 --> 00:08:04,803
My apologies. Give me two seconds.
It tastes good.

187
00:08:04,803 --> 00:08:07,083
One lady has got, like,
a slice of chicken

188
00:08:07,083 --> 00:08:09,883
you cut like a quail, a tiny bit.
And the other one's got, like,

189
00:08:09,883 --> 00:08:11,123
you know, a size of a turkey.

190
00:08:11,123 --> 00:08:13,043
So they need to keep these portions
straight.

191
00:08:13,043 --> 00:08:15,083
Go back and deal with it,
please. Yep. I will do.

192
00:08:15,083 --> 00:08:16,563
Straight to the point, let's go.

193
00:08:16,563 --> 00:08:18,803
The guy still hasn't got his
cheeseburger. I know.

194
00:08:18,803 --> 00:08:19,923
I'm waiting for that. OK.

195
00:08:19,923 --> 00:08:21,563
Can I have a chicken burger
straight up

196
00:08:21,563 --> 00:08:23,203
and I'll get rid of table 121,
please.

197
00:08:23,203 --> 00:08:26,523
And 132 is still waiting
for a cheeseburger.

198
00:08:26,523 --> 00:08:27,763
Really sorry about the wait.

199
00:08:27,763 --> 00:08:30,683
They're just having a bit of a mare
in the kitchen. That's all right.

200
00:08:30,683 --> 00:08:32,603
Hi, thank you so much
for your patience.

201
00:08:32,603 --> 00:08:36,523
Can I take your order, please?
Oh, wow. OK, there's a queue.

202
00:08:36,523 --> 00:08:38,723
Amit, where are we with
the cheeseburger, please?

203
00:08:38,723 --> 00:08:41,243
He's making yours right now.
I know he is, Valentina,

204
00:08:41,243 --> 00:08:43,523
I'm just speaking to him.
He's making yours right now.

205
00:08:43,523 --> 00:08:45,123
Let him work, that's what I'm
saying.

206
00:08:45,123 --> 00:08:47,523
This is a totally different
thing you're involved in.

207
00:08:47,523 --> 00:08:51,763
Excuse me, excuse me.
This is an open kitchen.

208
00:08:51,763 --> 00:08:55,483
So I need one single burger
and two fries.

209
00:08:55,483 --> 00:08:57,723
Table number. Can you tell me
what number?

210
00:08:57,723 --> 00:09:00,723
I'm going with table 132 here. 132.
Yeah, OK.

211
00:09:00,723 --> 00:09:02,563
We don't have a 132.

212
00:09:02,563 --> 00:09:06,723
132 is gone before. Jamie,
you need to close out the order,

213
00:09:06,723 --> 00:09:08,763
yeah, otherwise we're just getting
confused.

214
00:09:08,763 --> 00:09:10,723
With more and more tables
waiting for food,

215
00:09:10,723 --> 00:09:12,163
there's only one option left

216
00:09:12,163 --> 00:09:13,843
to get things back on track.

217
00:09:13,843 --> 00:09:14,923
Valentina. Yes?

218
00:09:14,923 --> 00:09:17,323
No more orders for five minutes
till we catch up. Yes.

219
00:09:17,323 --> 00:09:19,643
I don't care. Sit them down,
give them free drinks.

220
00:09:19,643 --> 00:09:22,043
Yes. Till we catch up, OK? Yes.

221
00:09:23,203 --> 00:09:25,283
It's so embarrassing, isn't it?

222
00:09:25,283 --> 00:09:28,523
I think to wait for food is not good
in a fine dining environment,

223
00:09:28,523 --> 00:09:31,403
let alone when you're just doing
burger and chicken and chips.

224
00:09:31,403 --> 00:09:32,723
No, it's not good.

225
00:09:32,723 --> 00:09:34,923
Can I get you a drink on the house?

226
00:09:34,923 --> 00:09:38,163
Another one of those?
We're both driving. Oh, man!

227
00:09:39,803 --> 00:09:41,763
With just half an hour left of
service,

228
00:09:41,763 --> 00:09:44,443
and having seen all I need to from
the front of house...

229
00:09:44,443 --> 00:09:46,843
Enjoy, guys,
and thank you for waiting.

230
00:09:46,843 --> 00:09:49,323
..I'm going to experience
what the service is like

231
00:09:49,323 --> 00:09:51,083
for the drive-through first hand.

232
00:09:56,763 --> 00:09:58,083
Hello?

233
00:09:59,923 --> 00:10:01,843
HE TOOTS HORN

234
00:10:01,843 --> 00:10:04,763
Anybody there? Hello?
Hi, can I get your order, please?

235
00:10:04,763 --> 00:10:08,763
May I have the chicken burger,
please, with fries and soda?

236
00:10:08,763 --> 00:10:12,363
Perfect. OK, could you come to
window two for us, please?

237
00:10:12,363 --> 00:10:14,643
Thank you. Thank you.

238
00:10:14,643 --> 00:10:16,363
Window two.

239
00:10:16,363 --> 00:10:18,163
What the fuck?!

240
00:10:18,163 --> 00:10:22,323
Hi, mate. How are you doing? 1007.
OK, that sounds good. Yeah.

241
00:10:23,763 --> 00:10:26,763
Excuse me.
How long have you been waiting?

242
00:10:26,763 --> 00:10:30,723
Er... About an hour. A long time.
We're quite hungry.

243
00:10:30,723 --> 00:10:33,083
Here's your food. We've got your
drinks coming up.

244
00:10:33,083 --> 00:10:36,003
I've got a strawberry shake, a Coke.

245
00:10:36,003 --> 00:10:38,563
A still water? Still water,
that's me. Coming up.

246
00:10:38,563 --> 00:10:42,443
Would you want that with ice? No,
just a bottle's fine. Just water.

247
00:10:42,443 --> 00:10:45,283
Guys, what are you waiting for now?
Your food's going to be cold!

248
00:10:45,283 --> 00:10:47,083
Water. She's putting water in a cup.

249
00:10:48,283 --> 00:10:50,563
I'm so sorry. Here you are.

250
00:10:50,563 --> 00:10:52,643
Thank you so much, guys.

251
00:10:52,643 --> 00:10:54,123
Enjoy.

252
00:10:54,123 --> 00:10:56,403
Did you make them pay, or...?
Sorry, guys! Did they pay?

253
00:10:56,403 --> 00:10:58,763
No, did you not charge them?
No. Excuse me, please.

254
00:10:58,763 --> 00:11:01,483
Excuse me, guys! Sorry.
Have you guys paid?

255
00:11:01,483 --> 00:11:03,043
SHE LAUGHS

256
00:11:03,043 --> 00:11:05,603
They haven't paid.
They haven't paid. No.

257
00:11:05,603 --> 00:11:08,283
I'm not going to let them pay.
Hey, guys, I'm taking care of that.

258
00:11:08,283 --> 00:11:11,363
Not waiting an hour. My apologies.
So sorry.

259
00:11:11,363 --> 00:11:12,883
Ride safely.

260
00:11:12,883 --> 00:11:14,683
Oh, my God!

261
00:11:14,683 --> 00:11:18,283
OK, so they had a huge order...
It doesn't matter. I'll pay for it.

262
00:11:18,283 --> 00:11:21,643
After two hours of turning
fast food into a food fast,

263
00:11:21,643 --> 00:11:25,563
it's time to call it a day - and
give the contenders my feedback.

264
00:11:25,563 --> 00:11:26,963
Oh, boy!

265
00:11:29,523 --> 00:11:32,163
OK, that was a very tough challenge.

266
00:11:32,163 --> 00:11:34,363
Let's get that right. Yeah?

267
00:11:34,363 --> 00:11:38,563
But let's be honest, that first
hour was absolute carnage.

268
00:11:38,563 --> 00:11:41,083
Orders going out half-complete,

269
00:11:41,083 --> 00:11:44,883
hour-long waits for food -
in a diner!

270
00:11:44,883 --> 00:11:47,923
Jamie, you were leading
that kitchen.

271
00:11:47,923 --> 00:11:51,723
How did we get into such
a backlog on flipping burgers?

272
00:11:51,723 --> 00:11:54,363
You three behind the scenes
were not on the same page.

273
00:11:54,363 --> 00:11:56,403
Just not good enough.

274
00:11:56,403 --> 00:11:58,043
Service was sticky.

275
00:11:58,043 --> 00:12:00,483
Towards the end we actually got
on top of it,

276
00:12:00,483 --> 00:12:03,523
but we comped £120 today on drinks.

277
00:12:04,523 --> 00:12:07,683
Moving on to the drive-through.

278
00:12:07,683 --> 00:12:12,603
There was a bunch of cyclists
57 minutes behind that line.

279
00:12:13,563 --> 00:12:14,803
I was sat behind them.

280
00:12:14,803 --> 00:12:18,803
My drive-through turned into
a DIVE-thru. What happened?

281
00:12:18,803 --> 00:12:21,403
We were doing the best we could
with the situation it was.

282
00:12:21,403 --> 00:12:23,883
We understand that there was a
backup of customers all over.

283
00:12:23,883 --> 00:12:26,403
We were trying to communicate
with the kitchen

284
00:12:26,403 --> 00:12:28,723
and Jamie's going as fast as he can.

285
00:12:28,723 --> 00:12:33,203
When I set this challenge, I knew
that some of you would sink or swim.

286
00:12:33,203 --> 00:12:34,723
A few of you were treading water,

287
00:12:34,723 --> 00:12:37,483
and some of you were literally
just drowning.

288
00:12:37,483 --> 00:12:40,123
So, going forward
for your next challenge,

289
00:12:40,123 --> 00:12:42,563
I need you all to step up.

290
00:12:42,563 --> 00:12:45,523
Understood? ALL: Yes.

291
00:12:45,523 --> 00:12:47,643
Jesus Christ!

292
00:12:49,483 --> 00:12:50,883
That was really intense.

293
00:12:50,883 --> 00:12:54,283
There was just so much shit
going on at once.

294
00:12:54,283 --> 00:12:57,483
It was a bit of a crazy show.
Let's call it like that.

295
00:12:57,483 --> 00:13:00,243
We did the best that we could.
There's just so much you can do

296
00:13:00,243 --> 00:13:02,203
when you're waiting for food.

297
00:13:02,203 --> 00:13:03,923
Every challenge is totally
different,

298
00:13:03,923 --> 00:13:07,363
and I wonder if there's easier ways
to win 150K at this point!

299
00:13:12,643 --> 00:13:15,363
That was a tough challenge.
It's a diner.

300
00:13:15,363 --> 00:13:18,243
But the beginning was slow,
and so they spent the rest of

301
00:13:18,243 --> 00:13:20,763
the service trying to catch up.

302
00:13:20,763 --> 00:13:23,323
And, more importantly,
they wouldn't maintain standards.

303
00:13:23,323 --> 00:13:26,363
So, trust me, if they thought
THAT was a tough challenge,

304
00:13:26,363 --> 00:13:29,203
wait till you see what's in store
for them tomorrow.

305
00:13:34,283 --> 00:13:36,683
This week is all about fast food.

306
00:13:36,683 --> 00:13:39,123
Yesterday was a bit of
a false start.

307
00:13:39,123 --> 00:13:42,803
So today, my contenders will
really need to deliver.

308
00:13:42,803 --> 00:13:44,803
Woo. The River Building.

309
00:13:44,803 --> 00:13:47,043
What do they do in there?
No idea. You know what,

310
00:13:47,043 --> 00:13:48,563
I can't even guess this one.

311
00:13:48,563 --> 00:13:50,843
I've asked the guys to meet me
on this beautiful rooftop

312
00:13:50,843 --> 00:13:52,323
in central London.

313
00:13:52,323 --> 00:13:55,083
Up here, you can see these
office blocks for miles,

314
00:13:55,083 --> 00:13:58,043
filled with busy workers.
Come lunchtime,

315
00:13:58,043 --> 00:14:01,163
those workers will become
hungry customers, and,

316
00:14:01,163 --> 00:14:04,483
in the food business,
hungry customers means profit.

317
00:14:06,083 --> 00:14:08,963
Oh, isn't this beautiful? Wow!

318
00:14:10,443 --> 00:14:12,243
I'm quite nervous.

319
00:14:12,243 --> 00:14:13,963
Here he is.

320
00:14:13,963 --> 00:14:15,763
Hi!

321
00:14:15,763 --> 00:14:19,443
Right. How are we? ALL: Good.

322
00:14:19,443 --> 00:14:23,923
I've asked you all to meet me
up here on the rooftop,

323
00:14:23,923 --> 00:14:27,083
the HQ of Deliveroo.

324
00:14:27,083 --> 00:14:31,123
Ya! Oh, my gosh! Really?!

325
00:14:31,123 --> 00:14:34,283
Now, for your next challenge,

326
00:14:34,283 --> 00:14:39,083
I want you all to run
a delivery-only restaurant.

327
00:14:39,083 --> 00:14:41,563
Oh, love that. Cool. Yes.

328
00:14:41,563 --> 00:14:43,923
You'll be in three teams.

329
00:14:43,923 --> 00:14:47,723
Amit, Michelle and Leah
together, please.

330
00:14:47,723 --> 00:14:50,803
You are the Red Team, yes?

331
00:14:50,803 --> 00:14:53,603
Jamie, Asher and Matthew,

332
00:14:53,603 --> 00:14:55,843
you are the Green Team.

333
00:14:55,843 --> 00:15:00,283
Which leaves Steph, Victoria
and Valentina as the Blue Team.

334
00:15:00,283 --> 00:15:02,003
Right, OK.

335
00:15:02,003 --> 00:15:05,123
So, today each team must
devise their own menu. Yeah.

336
00:15:05,123 --> 00:15:07,523
Tomorrow you'll be open
for business

337
00:15:07,523 --> 00:15:10,243
feeding hungry customers at
lunchtime.

338
00:15:10,243 --> 00:15:13,163
OK. Cool. The team that gets
the best overall feedback

339
00:15:13,163 --> 00:15:14,643
wins this challenge.

340
00:15:14,643 --> 00:15:17,443
Now, I have a very, very
special guest...

341
00:15:18,603 --> 00:15:21,723
..Deliveroo founder Will Shu.

342
00:15:21,723 --> 00:15:23,523
Wow! Wow!

343
00:15:26,363 --> 00:15:28,563
Nice to see you. Absolute pleasure.

344
00:15:28,563 --> 00:15:32,203
Eight years ago, Will, you were in
the same position as these guys

345
00:15:32,203 --> 00:15:34,923
with a brilliant business idea,

346
00:15:34,923 --> 00:15:38,243
and now you've turned it into
a global phenomenon.

347
00:15:38,243 --> 00:15:41,563
Yeah, I was the first rider.
I did the job every single day

348
00:15:41,563 --> 00:15:44,403
for a year, because we didn't have
any funding,

349
00:15:44,403 --> 00:15:46,523
so I've been in your shoes,
for sure.

350
00:15:46,523 --> 00:15:49,923
So, for this challenge, what advice
would you give our contenders today?

351
00:15:49,923 --> 00:15:53,323
Well, restaurants are an emotional,
passion-led business, right?

352
00:15:53,323 --> 00:15:56,203
How do you bring that emotion,
that passion,

353
00:15:56,203 --> 00:15:59,123
both to an online
context, but also to people's homes?

354
00:15:59,123 --> 00:16:01,443
Put yourself in the shoes of
the customer.

355
00:16:01,443 --> 00:16:04,003
What do you think they want?
You guys ready? ALL: Yes.

356
00:16:04,003 --> 00:16:06,243
OK, good luck. Off you go.

357
00:16:06,243 --> 00:16:07,763
Thank you. Well done.

358
00:16:07,763 --> 00:16:09,843
We've got this, ladies.
THEY SCREAM

359
00:16:12,283 --> 00:16:15,283
I'm setting this challenge because
the restaurant delivery market

360
00:16:15,283 --> 00:16:18,123
is absolutely booming. And come
lunchtime tomorrow, trust me,

361
00:16:18,123 --> 00:16:21,003
those orders will come in thick and
fast. And you have to be good,

362
00:16:21,003 --> 00:16:23,843
quick and really consistent.

363
00:16:23,843 --> 00:16:26,643
Strong team. Very strong team.

364
00:16:26,643 --> 00:16:29,683
Less than 24 hours until
their restaurants go live...

365
00:16:29,683 --> 00:16:32,483
I'm really excited about this.
I'm really excited.

366
00:16:32,483 --> 00:16:36,203
..the first job they need to do is
decide what they'll be serving.

367
00:16:36,203 --> 00:16:40,363
I am very clear on kind of
what works with Japanese food,

368
00:16:40,363 --> 00:16:42,523
because that's basically my market.

369
00:16:42,523 --> 00:16:45,963
So, I feel like I can make
a really mean katsu curry. OK.

370
00:16:45,963 --> 00:16:48,203
I can make gyozas,
I can make sushi.

371
00:16:48,203 --> 00:16:51,643
I'm just worried about the rice,
the sauce,

372
00:16:51,643 --> 00:16:54,483
as making the gyoza.
You can make those ahead.

373
00:16:54,483 --> 00:16:57,803
I think that most of the food
is going to lie on my back,

374
00:16:57,803 --> 00:17:01,523
as in, like, I'm between the two,
I'm the chef.

375
00:17:01,523 --> 00:17:04,563
I think, like, a rice dish
would be so easy to get out.

376
00:17:04,563 --> 00:17:06,403
And the smells will be delicious.

377
00:17:06,403 --> 00:17:09,443
Yeah, fine. I'm for it for those
reasons. Let's go, let's go.

378
00:17:09,443 --> 00:17:12,083
It needs to be something
that we can get out quickly.

379
00:17:12,083 --> 00:17:13,203
Absolutely.

380
00:17:13,203 --> 00:17:15,363
I think something nice and
colourful for lunch.

381
00:17:15,363 --> 00:17:18,163
Loads of, like, Mediterranean
flavours in there or something,

382
00:17:18,163 --> 00:17:20,203
like a Greek salad or something
like that.

383
00:17:20,203 --> 00:17:24,323
High protein, low carb main
with, like, chicken.

384
00:17:24,323 --> 00:17:26,723
Something like chicken
is very easy and quick to cook.

385
00:17:26,723 --> 00:17:27,803
The main thing I want to do

386
00:17:27,803 --> 00:17:30,163
is just get the best out of each
and every one of us. Yeah.

387
00:17:30,163 --> 00:17:31,883
But also
coming out of our comfort zone

388
00:17:31,883 --> 00:17:34,723
in certain things. Like, Jamie,
there's often a reliance on you

389
00:17:34,723 --> 00:17:37,363
for cooking. Yeah, yeah.
Maybe we move on from that.

390
00:17:37,363 --> 00:17:39,363
We've got to shine
in different areas.

391
00:17:39,363 --> 00:17:42,843
Any area where you're relied on to
host, let's move away from that.

392
00:17:42,843 --> 00:17:46,443
We're going to do a Greek salad,
but it's going to be the biggest,

393
00:17:46,443 --> 00:17:48,603
sexiest Greek salad
you've ever seen.

394
00:17:48,603 --> 00:17:51,563
If we all get on the same page,
which I think we are,

395
00:17:51,563 --> 00:17:54,123
there is no reason we can't bring a
win home from this.

396
00:17:54,123 --> 00:17:59,603
I've been involved in Indian food
in our family house since 1967.

397
00:17:59,603 --> 00:18:01,483
That's what I specialise in, really.

398
00:18:01,483 --> 00:18:05,563
My only concern about the Indian
food is, I eat Indian food at night,

399
00:18:05,563 --> 00:18:08,683
and I don't know whether I eat
Indian food at lunchtime.

400
00:18:08,683 --> 00:18:12,083
Got any recipes in your head
that are more summery?

401
00:18:12,083 --> 00:18:15,283
I've got, like, 147 recipes
in my head.

402
00:18:15,283 --> 00:18:18,043
You're going to have to narrow
that down, aren't you?

403
00:18:18,043 --> 00:18:21,043
As far as I'm concerned, the other
challenges are ancient history.

404
00:18:21,043 --> 00:18:24,523
This is my specialism, and I'm going
to prove that to Gordon.

405
00:18:24,523 --> 00:18:28,203
I know it's lunch service. Yeah.
But if it's based on quality,

406
00:18:28,203 --> 00:18:32,563
believe me, I can really deliver
that for us, honestly.

407
00:18:32,563 --> 00:18:35,523
So the teams can prepare their
menus for the app tomorrow,

408
00:18:35,523 --> 00:18:38,003
I've laid on three prep kitchens.

409
00:18:39,363 --> 00:18:42,243
Team Red. Thank you.

410
00:18:42,243 --> 00:18:47,763
I want each team's menus to have two
main dishes and at least one side.

411
00:18:47,763 --> 00:18:50,363
I'll be along to taste in two hours.

412
00:18:50,363 --> 00:18:53,843
We've got, like, a couscous base
with roasted vegetables.

413
00:18:53,843 --> 00:18:57,123
And the salad, we can just get made.
Yeah. Get a big salad made.

414
00:18:57,123 --> 00:18:58,403
Bang, bang, bang.

415
00:18:58,403 --> 00:19:00,923
If we take note of the recipes
that we're doing today

416
00:19:00,923 --> 00:19:03,683
so that you can pull off tomorrow.
Also, we'll have to learn

417
00:19:03,683 --> 00:19:06,323
what you're doing because you won't
be able to make both curries.

418
00:19:06,323 --> 00:19:09,523
So, you're going to have to give...
I will, I will. I'll be fine.

419
00:19:09,523 --> 00:19:12,283
So, I'm quite excited
that I'm making something

420
00:19:12,283 --> 00:19:13,563
that actually, I want to eat.

421
00:19:13,563 --> 00:19:14,923
Like, you know, miso aubergine

422
00:19:14,923 --> 00:19:17,363
is one of
my favourite things in the world.

423
00:19:17,363 --> 00:19:19,043
It's so nice. It's so tasty.

424
00:19:19,043 --> 00:19:21,363
Being an online restaurant,
the first thing

425
00:19:21,363 --> 00:19:24,323
that has to grab the customer's
attention is the name.

426
00:19:24,323 --> 00:19:26,603
How about Tokyo Crush?

427
00:19:26,603 --> 00:19:28,243
Ooh, I like that.

428
00:19:28,243 --> 00:19:31,763
As in, crush of flavour,
crush as in love.

429
00:19:31,763 --> 00:19:33,883
Yeah. So, Tokyo Crush?
It's nice, no?

430
00:19:33,883 --> 00:19:35,843
Yeah, Tokyo Crush is cool.

431
00:19:35,843 --> 00:19:38,123
So, what are we going to call our
fabulous restaurant?

432
00:19:38,123 --> 00:19:41,843
With it being, you know, the hummus
and then the Greek influence,

433
00:19:41,843 --> 00:19:44,523
let's go with something
more Mediterranean focused.

434
00:19:44,523 --> 00:19:47,243
I'm thinking Mediterranean Munch.
Well, Mediterranean Munch,

435
00:19:47,243 --> 00:19:49,243
it kind of says what we're doing,
doesn't it?

436
00:19:49,243 --> 00:19:52,043
Yeah, I'd be happy with that,
to be honest.

437
00:19:52,043 --> 00:19:54,963
I like the sort of rickshaw type...
I love rickshaws. ..you know?

438
00:19:54,963 --> 00:19:56,403
What does that name represent?

439
00:19:56,403 --> 00:19:59,083
Well, the delivery service
is like the rickshaw.

440
00:19:59,083 --> 00:20:01,643
Delhi Rickshaw Club?
Yeah! I love that.

441
00:20:06,763 --> 00:20:09,563
While the teams continue
to prep their sample menus,

442
00:20:09,563 --> 00:20:12,283
I want to talk to Will Shu.

443
00:20:12,283 --> 00:20:16,403
So, the online delivery phenomenon,
how does it work?

444
00:20:16,403 --> 00:20:19,843
The app, it is basically the
storefront, but online, right?

445
00:20:19,843 --> 00:20:22,803
So, having the right pictures,
having the right descriptions -

446
00:20:22,803 --> 00:20:25,403
that's really, really important.
So, what are you looking for

447
00:20:25,403 --> 00:20:28,763
from these contenders? I want to see
them tell their story online.

448
00:20:28,763 --> 00:20:32,363
I want to see that passion come
through in the presentation as well.

449
00:20:32,363 --> 00:20:35,603
And I want them to pick, you know,
a type of food or dishes

450
00:20:35,603 --> 00:20:38,763
that really resonate with them.

451
00:20:38,763 --> 00:20:41,003
Do you need the turmeric?
Have you got all your spices?

452
00:20:41,003 --> 00:20:43,643
I'm going to layer them on now.
Don't worry. "Don't you worry."

453
00:20:43,643 --> 00:20:45,323
Famous last words.

454
00:20:45,323 --> 00:20:46,403
PAN SIZZLES

455
00:20:46,403 --> 00:20:48,643
It's spicy. Oh, don't worry, I'm
going to numb it down.

456
00:20:48,643 --> 00:20:52,003
It's giving me a kick at the back of
my throat. Yes.

457
00:20:52,003 --> 00:20:53,963
Genuinely, they want to help.

458
00:20:53,963 --> 00:20:57,283
But if they just moved out of
my way, I would just get on,

459
00:20:57,283 --> 00:20:58,683
do what I needed to do.

460
00:20:58,683 --> 00:21:00,923
I'm not happy with that.
He keeps saying, "Trust me",

461
00:21:00,923 --> 00:21:02,323
so I'm going to just wait till...

462
00:21:02,323 --> 00:21:05,923
I wish I had recipes that
I can follow.

463
00:21:05,923 --> 00:21:08,963
OK, we've probably got maybe
10, 15 minutes.

464
00:21:08,963 --> 00:21:10,403
Are you joking? Yeah.

465
00:21:10,403 --> 00:21:12,643
I'm struggling with the time
a little bit.

466
00:21:12,643 --> 00:21:16,243
Like, there is a lot of prep to do.

467
00:21:16,243 --> 00:21:19,203
When we walked in here kind of an
hour ago, I was the only person

468
00:21:19,203 --> 00:21:20,923
that knew how to cook Japanese food.

469
00:21:20,923 --> 00:21:23,123
And now Victoria's made a katsu
curry

470
00:21:23,123 --> 00:21:27,563
and Valentina's made
a bento box, and I've made gyozas,

471
00:21:27,563 --> 00:21:29,803
which I haven't made for a year.

472
00:21:29,803 --> 00:21:31,843
And they actually look OK.

473
00:21:31,843 --> 00:21:34,163
What's burning? Oh, no.

474
00:21:34,163 --> 00:21:37,123
Don't know how that happened.

475
00:21:37,123 --> 00:21:39,123
For fuck's sake, it burnt.

476
00:21:39,123 --> 00:21:40,603
Hmm.

477
00:21:40,603 --> 00:21:43,163
So, what I'm thinking, is
for the chicken breast,

478
00:21:43,163 --> 00:21:48,643
if we do thin slices, and three
pieces like that in each one,

479
00:21:48,643 --> 00:21:50,483
they'll cook in minutes.

480
00:21:50,483 --> 00:21:54,843
We've really played to the strengths
of quick eats, quick bites.

481
00:21:54,843 --> 00:21:57,523
How does it look when it comes out?
So, we're putting the chicken

482
00:21:57,523 --> 00:22:00,323
down the side here. I've sampled it
myself, and I'd be really happy

483
00:22:00,323 --> 00:22:02,763
to have that at lunch.

484
00:22:02,763 --> 00:22:06,283
Lovely, that. Lovely. Mmmm!
It's good, isn't it?

485
00:22:06,283 --> 00:22:09,523
Prep time up, I've come to sample
what the teams will be serving

486
00:22:09,523 --> 00:22:10,923
tomorrow on the app.

487
00:22:10,923 --> 00:22:14,083
Gentlemen. Hi, Gordon. How are we
doing? Very well, thank you.

488
00:22:14,083 --> 00:22:15,443
Give us the theme, the identity.

489
00:22:15,443 --> 00:22:18,243
We're going for a Mediterranean
Munch, and that's the name...

490
00:22:18,243 --> 00:22:20,723
Wow. Mediterranean what?
Munch. Munch. Munch? Yeah.

491
00:22:20,723 --> 00:22:24,803
That sounds a little bit juvenile.
Mediterranean Munch. Yeah.

492
00:22:24,803 --> 00:22:26,203
And dishes, what're we doing?

493
00:22:26,203 --> 00:22:29,363
So, we're doing a Greek salad for
the side, and then either chicken

494
00:22:29,363 --> 00:22:33,243
or halloumi. With that as well,
we're serving hummus and pitta

495
00:22:33,243 --> 00:22:36,043
with the main as well.
Hummus and pitta? Mm-hm.

496
00:22:36,043 --> 00:22:37,163
Super simple, I get it,

497
00:22:37,163 --> 00:22:39,523
but just make sure those flavours
are elevated.

498
00:22:39,523 --> 00:22:41,443
I asked you for an
exciting lunch, yes?

499
00:22:43,523 --> 00:22:45,723
Oh, that's so clever.

500
00:22:45,723 --> 00:22:47,163
Well done. Well done.

501
00:22:48,483 --> 00:22:49,883
Mmmm! Hello.

502
00:22:49,883 --> 00:22:52,283
Right. How are we feeling?
Good. Concept-wise,

503
00:22:52,283 --> 00:22:55,163
where are we going?
So, we're doing Japanese cuisine.

504
00:22:55,163 --> 00:22:57,643
Oh. So, playing to your strengths,
obviously.

505
00:22:57,643 --> 00:22:59,443
Is it a traditional Japanese?

506
00:22:59,443 --> 00:23:02,923
Yeah, it's using kind of carrots and
sweet potatoes and all things

507
00:23:02,923 --> 00:23:05,883
that you'd find in a Japanese.
OK. Name, where are we going?

508
00:23:05,883 --> 00:23:09,203
Right. So, we were thinking
Tokyo Crush,

509
00:23:09,203 --> 00:23:12,563
because it's a crush...
Tokyo Cra...? Crush. Oh, crush!

510
00:23:12,563 --> 00:23:16,283
Tokyo Crush. OK, right. It's like
you love it. Tokyo Crush.

511
00:23:16,283 --> 00:23:19,883
Because it's a crush of flavour...
You're attracted to it.

512
00:23:19,883 --> 00:23:22,883
It's a crush of flavour,
it's a crush of personality,

513
00:23:22,883 --> 00:23:24,963
coming together, making something
beautiful.

514
00:23:24,963 --> 00:23:26,963
No, that's not a crush.
That's a clash.

515
00:23:26,963 --> 00:23:28,043
THEY LAUGH

516
00:23:28,043 --> 00:23:29,963
I think it just needs acidity.

517
00:23:29,963 --> 00:23:32,043
It needs a bit of tomato.
Shall I add some in?

518
00:23:32,043 --> 00:23:35,363
Ah... I just don't want it to end up
being like a tomato...

519
00:23:35,363 --> 00:23:37,763
Oh, you've put tomato in
the coconut now? Yeah.

520
00:23:37,763 --> 00:23:39,603
We needed a bit of acidity.

521
00:23:39,603 --> 00:23:41,603
Um, yeah, but...

522
00:23:41,603 --> 00:23:44,603
Mmmm! Something smells good.

523
00:23:44,603 --> 00:23:46,963
Right, let me stand over there.
How are we?

524
00:23:46,963 --> 00:23:50,843
Putting our full trust in Amit's
ability. Full trust? Semi trust.

525
00:23:50,843 --> 00:23:53,323
What is it? We're going to go
down the curry route.

526
00:23:53,323 --> 00:23:55,243
We've got a vegetable and coconut,

527
00:23:55,243 --> 00:23:57,363
and we've got a chicken
and tomato-based.

528
00:23:57,363 --> 00:23:58,923
Gotcha. What's the name of this app?

529
00:23:58,923 --> 00:24:00,443
Delhi Rickshaw Club.

530
00:24:00,443 --> 00:24:03,843
Rickshaw as in, like, the delivery
that they use to do that in Delhi.

531
00:24:03,843 --> 00:24:06,763
Gotcha. Delhi Rickshaw Club.
Exactly. It's lunch, right?

532
00:24:06,763 --> 00:24:09,203
So, just bear that in mind.

533
00:24:09,203 --> 00:24:12,123
That's why we're trying to make it
light. OK. Good luck.

534
00:24:12,123 --> 00:24:15,203
Thank you. Yes.
Oh, one more thing.

535
00:24:15,203 --> 00:24:17,683
It's a delivery, right? Yeah. Yeah.

536
00:24:17,683 --> 00:24:19,523
Oh! Oh, my God.

537
00:24:19,523 --> 00:24:21,843
Are we going to deliver it?

538
00:24:21,843 --> 00:24:23,843
Oh, boy! Ha-ha!

539
00:24:23,843 --> 00:24:25,923
One of you, pop that on your back,
get the helmet on,

540
00:24:25,923 --> 00:24:28,683
and have a spin around the block,
and then I'll taste it.

541
00:24:28,683 --> 00:24:31,683
OK, I'll take it round the block,
shall I?

542
00:24:31,683 --> 00:24:34,003
Nice!

543
00:24:34,003 --> 00:24:35,243
Here we go!

544
00:24:35,243 --> 00:24:37,883
Out of all the moments to rain.

545
00:24:39,243 --> 00:24:40,803
Oh!

546
00:24:40,803 --> 00:24:41,923
HE RINGS BELL

547
00:24:41,923 --> 00:24:43,843
I want the teams to road-test their
food

548
00:24:43,843 --> 00:24:46,243
to check not only how well
it travels... Woo!

549
00:24:46,243 --> 00:24:50,323
..but how good it tastes when it's
been boxed up for 15 minutes.

550
00:24:50,323 --> 00:24:52,003
This is wonderful.

551
00:24:52,003 --> 00:24:54,563
Who doesn't like cycling
in the rain?

552
00:24:54,563 --> 00:24:56,563
Sorry, excuse me. Thank you.

553
00:24:57,763 --> 00:25:02,443
Hats off to delivery drivers,
all day doing this.

554
00:25:04,203 --> 00:25:06,043
Oh, Jesus.

555
00:25:07,163 --> 00:25:09,123
Here she is. Lovely day for it!

556
00:25:09,123 --> 00:25:13,283
Right, OK. Let's see the moment.

557
00:25:13,283 --> 00:25:17,443
So, that's the sweet potato. Let's
put that on there first.

558
00:25:17,443 --> 00:25:19,203
Taste it, please.

559
00:25:20,483 --> 00:25:23,163
It's... It's bland.
Needs a bit more salt.

560
00:25:23,163 --> 00:25:25,483
Yeah, there's just no salt in there
whatsoever. Yeah.

561
00:25:25,483 --> 00:25:27,323
And the butter chicken. Yeah.

562
00:25:28,803 --> 00:25:31,563
There's a really strong
acidic note in there.

563
00:25:31,563 --> 00:25:33,763
I know what you've done.

564
00:25:33,763 --> 00:25:36,643
Yeah, it's tinned tomatoes.
So, that needs to be cooked out,

565
00:25:36,643 --> 00:25:38,123
because it's very acidic.

566
00:25:38,123 --> 00:25:41,083
Listen, it travelled well,
it looked appetising.

567
00:25:41,083 --> 00:25:43,683
Just be careful of that
sweet potato. Lift it a little bit.

568
00:25:43,683 --> 00:25:46,123
Yeah. Yeah? OK, thank you.

569
00:25:46,123 --> 00:25:47,523
Thank you.

570
00:25:47,523 --> 00:25:49,683
Amit's driving this concept,
and his background,

571
00:25:49,683 --> 00:25:51,323
it should be playing to his
strengths.

572
00:25:51,323 --> 00:25:53,043
But it's mediocre and it's for
lunch.

573
00:25:53,043 --> 00:25:55,483
First of all, do you want to
eat curry across a lunch?

574
00:25:55,483 --> 00:25:57,643
And if you
do, make sure it's exceptional.

575
00:25:57,643 --> 00:26:02,003
Next to return - Jamie,
with his team's Mediterranean Munch.

576
00:26:03,043 --> 00:26:06,283
Here he is, Bradley Wiggins.
Jamie, come in. Let's go.

577
00:26:06,283 --> 00:26:07,803
Pass it over here, please.

578
00:26:07,803 --> 00:26:10,403
So, um...

579
00:26:10,403 --> 00:26:12,723
What's in there? Like a lucky dip?

580
00:26:12,723 --> 00:26:14,363
That's the pitta for the hummus.

581
00:26:14,363 --> 00:26:16,003
Wow, fuck me. I mean...

582
00:26:16,003 --> 00:26:17,043
HE LAUGHS

583
00:26:17,043 --> 00:26:18,963
Think of what Will said.
Emotion and passion.

584
00:26:18,963 --> 00:26:20,843
I've got a half-bitten pitta.

585
00:26:20,843 --> 00:26:22,963
OK, so, who cooked the couscous?

586
00:26:22,963 --> 00:26:25,003
I did. Couscous is nice.

587
00:26:25,003 --> 00:26:27,563
So, couscous and feta salad,
actually quite refreshing.

588
00:26:27,563 --> 00:26:30,443
That's a plain Jane of salads. I can
give you 2,000 locations

589
00:26:30,443 --> 00:26:31,483
where you can get that

590
00:26:31,483 --> 00:26:33,723
within a square mile of where you're
going to be.

591
00:26:33,723 --> 00:26:34,883
So make that elevated.

592
00:26:34,883 --> 00:26:37,443
Now for the most exciting bit,
my three sticks of pitta.

593
00:26:37,443 --> 00:26:39,923
Who made the, er, hummus?

594
00:26:39,923 --> 00:26:42,403
I made the hummus. A little bit
too runny, right? Yeah.

595
00:26:43,683 --> 00:26:46,483
Not good? Give it some love.
I'm not feeling emotion,

596
00:26:46,483 --> 00:26:48,843
I'm just feeling all this little
play safe, play safe.

597
00:26:48,843 --> 00:26:50,923
It's all about the flavour
and presentation.

598
00:26:50,923 --> 00:26:54,003
Yeah. Thank you, Gordon. Thank you.

599
00:26:54,003 --> 00:26:56,963
Green Team, Mediterranean Munch -
lacklustre.

600
00:26:56,963 --> 00:26:59,723
Listen to the brief.
Bring emotion and passion,

601
00:26:59,723 --> 00:27:03,003
and give it some excitement.
It's a 30-minute lunch break

602
00:27:03,003 --> 00:27:06,923
to get excited,
not a 30 minutes of misery.

603
00:27:06,923 --> 00:27:10,723
Final menu to sample -
the Blue Team's Tokyo Crush.

604
00:27:10,723 --> 00:27:12,443
Ah! I'm back.

605
00:27:12,443 --> 00:27:16,443
Man, the weather wasn't too kind,
was it? No, it wasn't.

606
00:27:16,443 --> 00:27:18,843
Right. Ladies, come down.
I'll get that, don't worry.

607
00:27:18,843 --> 00:27:21,443
So, visually, the katsu
looks lovely.

608
00:27:21,443 --> 00:27:23,163
It's vibrant and it looks good.

609
00:27:24,323 --> 00:27:26,163
Very nice breading on there.

610
00:27:26,163 --> 00:27:27,483
OK? Really nice breading.

611
00:27:27,483 --> 00:27:29,683
Valentina, this is your...
That's the tofu, yeah.

612
00:27:29,683 --> 00:27:32,443
It just doesn't travel very well,
that's all. That goes soggy.

613
00:27:32,443 --> 00:27:34,403
Soggy, yeah.
What have you done here?

614
00:27:34,403 --> 00:27:36,883
Pan-fried that with breadcrumb.

615
00:27:36,883 --> 00:27:39,443
The actual tofu's delicious.
The eggplant's seasoned well,

616
00:27:39,443 --> 00:27:42,403
but cut down on the eggplant.
So, tell me about the stuffing.

617
00:27:42,403 --> 00:27:45,323
What's in there? So, the mushroom
gyozas... That is burnt.

618
00:27:45,323 --> 00:27:47,483
Yeah. There's a difference
between being coloured,

619
00:27:47,483 --> 00:27:49,923
yeah, and being burnt, OK? So you
need less colour on there.

620
00:27:49,923 --> 00:27:53,483
What's in the filling?
It's got mushroom hoisin filling.

621
00:27:53,483 --> 00:27:55,603
It's nicely seasoned.
They need to be crispy.

622
00:27:55,603 --> 00:27:57,643
Yeah? There's hardly any
filling in there. OK.

623
00:27:57,643 --> 00:28:00,163
The idea is to get that filling
two thirds up

624
00:28:00,163 --> 00:28:03,283
and the crimp right at the tip.
Yeah? So fill it, pack it.

625
00:28:03,283 --> 00:28:06,563
Great potential, slightly
miffed with the execution.

626
00:28:06,563 --> 00:28:08,963
OK. Thank you. Thank you.

627
00:28:08,963 --> 00:28:10,643
Blue Team, the Tokyo Crush.

628
00:28:10,643 --> 00:28:14,363
That was a very ambitious effort,
um, quite pleasing on the eye,

629
00:28:14,363 --> 00:28:16,603
except for the gyozas.
Customers really care

630
00:28:16,603 --> 00:28:18,843
what the food looks like.
It's got to taste brilliant

631
00:28:18,843 --> 00:28:20,443
and look delicious.

632
00:28:20,443 --> 00:28:21,803
I like these colours.

633
00:28:21,803 --> 00:28:24,443
I like that there's little seeds
on the table as well.

634
00:28:24,443 --> 00:28:28,083
Final task of the day, and just as
important as getting the food right,

635
00:28:28,083 --> 00:28:31,443
the online menu. Happy with that
pitta? Yeah, yeah, yeah.

636
00:28:31,443 --> 00:28:33,843
My business is actually based
on food photography.

637
00:28:33,843 --> 00:28:37,123
I make sales solely on taking
photographs of food.

638
00:28:37,123 --> 00:28:39,763
If they want to draw in the lunch
crowd tomorrow, they'll need

639
00:28:39,763 --> 00:28:42,003
mouthwatering photos of all
their dishes...

640
00:28:42,003 --> 00:28:44,163
I've got up, down,
I've got eye level,

641
00:28:44,163 --> 00:28:45,923
I've got everything.

642
00:28:45,923 --> 00:28:47,803
..and engaging descriptions.

643
00:28:47,803 --> 00:28:51,563
Father and son duo sharing over
50 years of Indian food

644
00:28:51,563 --> 00:28:53,843
from the finest Indian kitchens.

645
00:28:53,843 --> 00:28:56,363
20g of protein, vegetarian.
Do you need the protein?

646
00:28:56,363 --> 00:28:59,523
Yeah, because we've mentioned
a high-protein lunch earlier.

647
00:28:59,523 --> 00:29:01,603
Jamie is not going to be
in the kitchen tomorrow.

648
00:29:01,603 --> 00:29:02,803
It's up to Asher and I.

649
00:29:02,803 --> 00:29:05,323
Neither of us have got
the experience that Jamie has,

650
00:29:05,323 --> 00:29:08,443
but it's good, this has been put
there to test us.

651
00:29:08,443 --> 00:29:10,683
"Have you got a crush
on Japanese food?" Yep.

652
00:29:10,683 --> 00:29:12,763
It's like, "We've got you."
Perfect.

653
00:29:12,763 --> 00:29:15,923
We had a really successful day
today, but the work continues.

654
00:29:15,923 --> 00:29:19,363
What's going to win this task
for us is flavour and timing.

655
00:29:19,363 --> 00:29:21,403
So, I'm going to focus on
those two things.

656
00:29:21,403 --> 00:29:24,603
This is so exciting. Woo! Done!

657
00:29:24,603 --> 00:29:26,683
Tomorrow's going to be really
interesting,

658
00:29:26,683 --> 00:29:28,683
when these
restaurant deliveries go live.

659
00:29:28,683 --> 00:29:30,723
This looks beautiful.
It looks really nice.

660
00:29:30,723 --> 00:29:33,363
I hope they listen to the brief
and cook with passion.

661
00:29:33,363 --> 00:29:37,523
I've got the patience of a saint,
dealing with you two. - Ooooh!

662
00:29:37,523 --> 00:29:39,723
But I've got one more big
surprise for them.

663
00:29:39,723 --> 00:29:42,043
They've got no idea what's coming.

664
00:29:49,843 --> 00:29:52,963
I'm excited about today,
aren't you, Amit? Yeah.

665
00:29:52,963 --> 00:29:54,643
After yesterday's run-through,

666
00:29:54,643 --> 00:29:58,083
today the teams' delivery-only
restaurants open for business.

667
00:29:58,083 --> 00:30:01,483
I'm obviously a bit nervous about
what is going to come up.

668
00:30:01,483 --> 00:30:02,763
I've given each team a kitchen

669
00:30:02,763 --> 00:30:05,483
in the heart of the design
district in Greenwich.

670
00:30:05,483 --> 00:30:08,723
Oh, thank God. Look at this!
It's bigger than it was yesterday.

671
00:30:08,723 --> 00:30:11,243
This is SO hot! This is amazing.

672
00:30:11,243 --> 00:30:12,763
Gosh, look at it.

673
00:30:12,763 --> 00:30:15,843
Wow! Look at this, guys.
Look at all the space!

674
00:30:15,843 --> 00:30:17,603
Wow. Christ.

675
00:30:17,603 --> 00:30:20,883
I've never cooked in a kitchen like
this before, I'll be honest. No.

676
00:30:20,883 --> 00:30:24,243
And, in just over an hour, office
workers in the area will be able

677
00:30:24,243 --> 00:30:26,923
to log on and order their lunch.

678
00:30:26,923 --> 00:30:28,763
It looks so good!

679
00:30:29,803 --> 00:30:31,803
OK, so we've got our katsu curry.

680
00:30:31,803 --> 00:30:33,763
We don't have a picture
for the panko chicken.

681
00:30:33,763 --> 00:30:36,763
I would have loved to have a picture
for that, because they would know

682
00:30:36,763 --> 00:30:39,123
exactly what they're getting. Yeah.

683
00:30:39,123 --> 00:30:42,003
We haven't got the picture
for the chicken, but I think people

684
00:30:42,003 --> 00:30:45,923
are smart enough to take out the
tofu and put in the chicken. Yeah.

685
00:30:45,923 --> 00:30:47,843
So, let's make our roles
really clear,

686
00:30:47,843 --> 00:30:50,643
so when we start from here,
we know exactly what we're doing.

687
00:30:50,643 --> 00:30:54,203
Amit, you are head chef
focusing on the curry.

688
00:30:54,203 --> 00:30:57,283
If you make the recipes
and make sure they're spot on,

689
00:30:57,283 --> 00:30:59,723
and then I'm potting.
I might be able to do that.

690
00:30:59,723 --> 00:31:02,363
Yeah. Shall we do it?
Let's go. Let's go.

691
00:31:02,363 --> 00:31:05,643
Right. So, I think we need to get
a good prep on today. But Jamie,

692
00:31:05,643 --> 00:31:07,603
I really want you
handling these orders.

693
00:31:07,603 --> 00:31:11,883
So, Matthew. Yeah. You're going
to be doing the colder stuff.

694
00:31:11,883 --> 00:31:14,443
Hummus, couscous, and then
you're going to be putting

695
00:31:14,443 --> 00:31:17,003
the chicken on as well and making
that look... Fine, OK. Great.

696
00:31:18,403 --> 00:31:20,323
Just hope it tastes good.

697
00:31:20,323 --> 00:31:22,483
With the app going live
in under an hour,

698
00:31:22,483 --> 00:31:25,363
the teams need to get organised
fast to be ready

699
00:31:25,363 --> 00:31:27,003
for the busy lunchtime rush.

700
00:31:27,003 --> 00:31:29,083
The thing I'm most worried
about is the gyozas.

701
00:31:29,083 --> 00:31:31,923
Just because you can make 12 gyozas
at home doesn't mean

702
00:31:31,923 --> 00:31:35,243
you should volunteer to make 150
for a delivery service.

703
00:31:35,243 --> 00:31:37,323
OK, we've got 30 minutes, guys.

704
00:31:37,323 --> 00:31:38,643
Argh! Woo!

705
00:31:40,043 --> 00:31:42,883
We're keeping to the recipe that we
did yesterday, Amit, yes,

706
00:31:42,883 --> 00:31:44,923
in your head?

707
00:31:44,923 --> 00:31:46,323
Yeah.

708
00:31:46,323 --> 00:31:50,843
My main focus is keeping Amit
on track with the recipes

709
00:31:50,843 --> 00:31:53,163
in his head, making sure
we don't deviate,

710
00:31:53,163 --> 00:31:54,883
and we just need to keep consistent.

711
00:31:54,883 --> 00:31:57,403
These potatoes are still
really hard.

712
00:31:57,403 --> 00:32:00,483
My only concern is, this isn't
going to be ready and cooked

713
00:32:00,483 --> 00:32:02,963
in 20 minutes.
Just cover it, honestly.

714
00:32:02,963 --> 00:32:04,923
Just let it cook.
It will do its thing.

715
00:32:04,923 --> 00:32:06,363
It'll be ready in time.

716
00:32:08,123 --> 00:32:10,163
Matthew, how are you feeling
about your hummus?

717
00:32:10,163 --> 00:32:13,083
Well, hopefully all right. Good.
You got your veggies done?

718
00:32:13,083 --> 00:32:15,603
So, I prepped all the vegetables
at first, seasoned them,

719
00:32:15,603 --> 00:32:18,203
the taste being the main thing.
But we've also got how it looks,

720
00:32:18,203 --> 00:32:21,163
being beautiful as well. So I'm
really pleased with how we're doing.

721
00:32:21,163 --> 00:32:23,363
We've got ten minutes until
we need to open,

722
00:32:23,363 --> 00:32:25,403
till the first orders come through.

723
00:32:25,403 --> 00:32:27,603
It's day two of the restaurant
delivery challenge.

724
00:32:27,603 --> 00:32:30,323
Now their kitchens are going live,
and, honestly, I can't wait

725
00:32:30,323 --> 00:32:32,123
to see their businesses operate.

726
00:32:32,123 --> 00:32:33,763
But what the teams don't know

727
00:32:33,763 --> 00:32:38,683
is that I've invited a very secret
panel of top industry experts

728
00:32:38,683 --> 00:32:40,403
for an amazing lunch.

729
00:32:40,403 --> 00:32:43,323
Helping me judge today
alongside Will Shu -

730
00:32:43,323 --> 00:32:48,203
Thomasina Miers, co-founder of
Mexican restaurant chain Wahaca -

731
00:32:48,203 --> 00:32:51,723
and Steve Mangleshot,
global executive chef

732
00:32:51,723 --> 00:32:54,603
of Japanese-inspired Wagamama.

733
00:32:54,603 --> 00:32:58,843
First of all, thank you so much
for coming, all of you.

734
00:32:58,843 --> 00:33:02,243
We set the ground rules yesterday.
What are you expecting?

735
00:33:02,243 --> 00:33:05,483
I just want a great lunch,
and I'm really excited to see

736
00:33:05,483 --> 00:33:06,763
what the teams are going to do.

737
00:33:06,763 --> 00:33:09,083
I want to see, like, proper
flavours on the plate.

738
00:33:09,083 --> 00:33:12,163
It just shows there's a bit of heart
and a bit of thought behind it.

739
00:33:12,163 --> 00:33:14,403
Sure. What I'd love to see today,
some innovation.

740
00:33:14,403 --> 00:33:17,123
Something new, something different,
something cool. Right.

741
00:33:17,123 --> 00:33:19,083
Shall we have a look at the apps?

742
00:33:19,083 --> 00:33:22,403
Let's start off with the
Delhi Rickshaw Club.

743
00:33:22,403 --> 00:33:24,283
I mean, it's a bit beige, isn't it?

744
00:33:24,283 --> 00:33:27,683
And I love curry, but that's not
really drawing me in.

745
00:33:27,683 --> 00:33:28,883
The name's great, though.

746
00:33:28,883 --> 00:33:31,483
"Delhi Rickshaw Club"
totally makes me want to eat it.

747
00:33:31,483 --> 00:33:33,323
Enticing. Steve, appetising or not?

748
00:33:33,323 --> 00:33:36,323
The pictures don't do it justice.
Reading it, when they said

749
00:33:36,323 --> 00:33:39,803
the recipes are down the generations
of old Delhi culinary arts

750
00:33:39,803 --> 00:33:43,603
and kitchens, and how they've passed
that down, you're sort of excited

751
00:33:43,603 --> 00:33:46,563
by actually, the flavour of the food
could be amazing.

752
00:33:46,563 --> 00:33:49,243
Mediterranean Munch.
It's not much of a name, is it?

753
00:33:49,243 --> 00:33:52,043
But look at the picture. I mean,
the picture's enticing.

754
00:33:52,043 --> 00:33:55,083
Lovely, fresh ingredients.
It looks great.

755
00:33:55,083 --> 00:33:56,803
"Mediterranean Munch was started

756
00:33:56,803 --> 00:33:59,043
"from a desire to beat the afternoon
slump

757
00:33:59,043 --> 00:34:01,283
"with a high-protein
and delicious clean meal."

758
00:34:01,283 --> 00:34:03,683
It sounds like I've been sent
a diet from my trainer.

759
00:34:03,683 --> 00:34:05,443
I think they've gone into too much
detail,

760
00:34:05,443 --> 00:34:06,763
because it is a treat for lunch.

761
00:34:06,763 --> 00:34:08,923
I'm not worried about the calories
I'm going to eat,

762
00:34:08,923 --> 00:34:11,483
I just want some food at
lunch, some really good, tasty food.

763
00:34:11,483 --> 00:34:13,963
Tokyo Crush. Tommi, what do you
think? Yeah, I love it.

764
00:34:13,963 --> 00:34:15,763
I love the fresh ingredients out
there,

765
00:34:15,763 --> 00:34:17,683
and also just the way
they've talked about it.

766
00:34:17,683 --> 00:34:19,803
"Do you have a crush on Japanese
food? We got you."

767
00:34:19,803 --> 00:34:21,603
But no picture of the chicken bento
box.

768
00:34:21,603 --> 00:34:24,403
I mean, I'm definitely not going to
order that if I'm a customer.

769
00:34:24,403 --> 00:34:27,483
That's essential, Will, right? Yeah,
I mean, it helps menu conversion

770
00:34:27,483 --> 00:34:29,523
hugely when you can see
what you're going to get.

771
00:34:29,523 --> 00:34:31,683
And these pictures are great,
so I don't know why

772
00:34:31,683 --> 00:34:33,683
they're just not putting one
in here.

773
00:34:36,523 --> 00:34:41,563
1pm. As the restaurants open for
their hour-long lunch service,

774
00:34:41,563 --> 00:34:45,563
hungry office workers nearby are
starting to place their orders.

775
00:34:45,563 --> 00:34:47,443
How far are we off that
sweet potato?

776
00:34:47,443 --> 00:34:49,723
You need to try it,
because it's your curry.

777
00:34:49,723 --> 00:34:52,803
More than just curry, guys. Oh, my
God! It's happened, it's happened!

778
00:34:52,803 --> 00:34:58,003
Oh, we got an order. We've got four
chickens, four coconuts, please.

779
00:34:58,003 --> 00:34:59,243
ALERT TONE

780
00:34:59,243 --> 00:35:00,723
Yes! Right, OK.

781
00:35:00,723 --> 00:35:05,963
We have got four grilled chicken
and four halloumi and four salad.

782
00:35:05,963 --> 00:35:07,283
ALERT TONE

783
00:35:07,283 --> 00:35:08,883
THEY SCREAM

784
00:35:08,883 --> 00:35:11,603
We've got an order!
All right, guys. Accept.

785
00:35:11,603 --> 00:35:13,323
Right, all the rice is done.

786
00:35:13,323 --> 00:35:16,523
We just need four chicken,
and then this order is done.

787
00:35:16,523 --> 00:35:18,923
I just want to taste it one
last time.

788
00:35:18,923 --> 00:35:22,683
Nice? Ah! It's really nice today.
Yeah, it's really nice.

789
00:35:22,683 --> 00:35:24,083
Hello! Hello.

790
00:35:24,083 --> 00:35:28,003
So, it's order 7082,
and it's all one.

791
00:35:28,003 --> 00:35:30,643
With the orders going out,
the kitchens are starting

792
00:35:30,643 --> 00:35:32,203
to feel the pressure.

793
00:35:34,163 --> 00:35:36,323
These are overcooking.
What's going on?

794
00:35:36,323 --> 00:35:39,363
OK, Matthew, in a minute,
I'm going to need you to take out

795
00:35:39,363 --> 00:35:42,243
some of the bad ones of these.
The bad ones? Yeah.

796
00:35:42,243 --> 00:35:46,123
Not being in the kitchen for service
was quite hard for me, really.

797
00:35:46,123 --> 00:35:48,443
Yeah, I just wanted to jump
in and help out a lot,

798
00:35:48,443 --> 00:35:51,283
and standing around
was tough for me, yeah.

799
00:35:51,283 --> 00:35:54,723
Ah, for fuck's sake.
I need to restart this halloumi.

800
00:35:54,723 --> 00:35:57,083
It got slightly burnt. My fault.

801
00:35:57,083 --> 00:35:59,283
That's all right, isn't it?
Is that not all right?

802
00:35:59,283 --> 00:36:02,683
Jamie, four halloumi.
Thank you very much. Cheers.

803
00:36:02,683 --> 00:36:04,643
Thank you very much, buddy.

804
00:36:05,643 --> 00:36:08,683
So, we've got our four
katsu curries ready,

805
00:36:08,683 --> 00:36:10,563
gyozas ready.

806
00:36:10,563 --> 00:36:13,243
- We need our...
- I'm doing the bento.

807
00:36:13,243 --> 00:36:15,323
Perfect.

808
00:36:15,323 --> 00:36:18,243
I feel like we could
be better organised.

809
00:36:18,243 --> 00:36:20,123
I am struggling.

810
00:36:20,123 --> 00:36:22,403
Yeah. We've got three... Guys!

811
00:36:22,403 --> 00:36:24,683
121.

812
00:36:24,683 --> 00:36:26,563
Valentina, keep going, please.

813
00:36:26,563 --> 00:36:29,323
I can't keep going, that's what
you don't understand.

814
00:36:29,323 --> 00:36:31,043
So, you need two more tofu.

815
00:36:31,043 --> 00:36:33,243
I need you to put your station
somewhere else.

816
00:36:33,243 --> 00:36:36,763
I can't fit here. OK.
So, we need two more tofu, please.

817
00:36:36,763 --> 00:36:38,123
Valentina, come on.

818
00:36:38,123 --> 00:36:41,243
We're all working on tight spaces,
but let's keep it calm, please.

819
00:36:41,243 --> 00:36:46,123
I got stressed because we didn't
have a system in place.

820
00:36:46,123 --> 00:36:48,083
Ah, shit. Oh!

821
00:36:49,963 --> 00:36:51,843
So, we started with no system.

822
00:36:51,843 --> 00:36:54,323
Like, no-one knew who's doing what.

823
00:36:54,323 --> 00:36:57,163
It says order expected.
Are we far off?

824
00:36:57,163 --> 00:36:59,923
Five more... Five more?
Er, two more minutes.

825
00:36:59,923 --> 00:37:01,883
Two more, OK.
I can give you two more.

826
00:37:01,883 --> 00:37:04,083
One tofu box, please. And that's it?

827
00:37:04,083 --> 00:37:05,963
Yeah. And then she can go?

828
00:37:05,963 --> 00:37:08,723
Yes. Right. Here you go.

829
00:37:08,723 --> 00:37:10,203
Perfect.

830
00:37:10,203 --> 00:37:11,883
ALERT TONE
Done.

831
00:37:11,883 --> 00:37:14,963
We've got another order.
Yeah, let me accept it. Thank you.

832
00:37:16,003 --> 00:37:19,643
As orders come in thick and fast,
riders race across the city,

833
00:37:19,643 --> 00:37:21,563
dropping off their
lunch deliveries...

834
00:37:21,563 --> 00:37:23,163
Thank you so much. Thank you.

835
00:37:23,163 --> 00:37:25,403
Four chicken makhani!

836
00:37:25,403 --> 00:37:28,563
..which, unbeknownst to our teams,
includes our own.

837
00:37:28,563 --> 00:37:31,443
That was beautiful.
That was like ballet.

838
00:37:31,443 --> 00:37:34,443
Oh, man. He's got...
He's got everything. There we are.

839
00:37:34,443 --> 00:37:36,563
I'll be using the feedback from my
panel of experts

840
00:37:36,563 --> 00:37:39,563
to help me work out who's nailed
this challenge

841
00:37:39,563 --> 00:37:42,643
and whose food
has failed to deliver.

842
00:37:42,643 --> 00:37:44,883
Delhi Rickshaw Club.

843
00:37:44,883 --> 00:37:46,163
OK.

844
00:37:46,163 --> 00:37:47,883
It smells delicious.

845
00:37:47,883 --> 00:37:49,163
It does smell great.

846
00:37:49,163 --> 00:37:51,123
I mean, this looks about 50 times
better

847
00:37:51,123 --> 00:37:55,683
than what we saw in the photos. This
is vibrant, the colours are great.

848
00:37:55,683 --> 00:37:58,803
Steve, how was the butter chicken?
Very delicate. Mm-hm.

849
00:37:58,803 --> 00:38:01,403
Really good flavours to it,
the right amount of spice.

850
00:38:01,403 --> 00:38:04,083
Because for lunchtime, you might be
looking for something light,

851
00:38:04,083 --> 00:38:06,243
but you want full of flavour.
Yeah, I agree.

852
00:38:06,243 --> 00:38:09,683
The butter chicken is creamy,
it's aromatic, it's delicious.

853
00:38:09,683 --> 00:38:12,363
I want to eat the whole pot.
It feels healthy. It's a curry,

854
00:38:12,363 --> 00:38:13,923
but it feels light and healthy.

855
00:38:13,923 --> 00:38:15,843
Steve, what we saw initially on the
app

856
00:38:15,843 --> 00:38:18,363
is the opposite end of the spectrum
to what we've just seen.

857
00:38:18,363 --> 00:38:21,283
You'd look at that first and go,
"Yeah, I'll go somewhere else."

858
00:38:21,283 --> 00:38:23,603
Quite a major error.

859
00:38:23,603 --> 00:38:24,803
ALERT TONE

860
00:38:24,803 --> 00:38:27,523
New order! Right, OK, cool.
Let's have a look.

861
00:38:27,523 --> 00:38:31,083
Next up, the Green Team with
their Mediterranean Munch.

862
00:38:31,083 --> 00:38:35,163
Two chicken, two halloumi,
four salad it is. Four salads.

863
00:38:35,163 --> 00:38:36,803
Coming up now.

864
00:38:36,803 --> 00:38:39,563
Matthew, if there's any you think
need bulking out, let me know.

865
00:38:39,563 --> 00:38:41,163
It's fine, that looks really good.

866
00:38:41,163 --> 00:38:43,523
OK, that other order is
seven minutes in.

867
00:38:45,243 --> 00:38:47,163
Right, Mediterranean Munch.

868
00:38:47,163 --> 00:38:50,443
Will, big no-no for
sort of burying plastic?

869
00:38:50,443 --> 00:38:52,403
Oh, that doesn't look good.

870
00:38:52,403 --> 00:38:55,443
This sort of looks like there's
a lot of stuff jumbled together.

871
00:38:55,443 --> 00:38:57,123
What about that? I mean, I was
expecting

872
00:38:57,123 --> 00:39:00,443
some really nice grilled bread with
a bit of herbs and olive oil on top,

873
00:39:00,443 --> 00:39:02,123
and just got a kind of
dry old pitta.

874
00:39:06,603 --> 00:39:09,803
Tommi, what do you think?
I'm not inspired.

875
00:39:09,803 --> 00:39:12,443
The vegetables are a little bit
undercooked. I think all of it

876
00:39:12,443 --> 00:39:14,723
is basically a little bit
under-seasoned. Steve?

877
00:39:14,723 --> 00:39:17,563
Overall, not blown away by it,
I'm afraid.

878
00:39:17,563 --> 00:39:19,963
Will, are you excited
by the Mediterranean diet?

879
00:39:19,963 --> 00:39:23,563
You know, the pictures were great.
I thought the food was not great.

880
00:39:23,563 --> 00:39:25,963
I'm disappointed, because
the pictures drew us in.

881
00:39:25,963 --> 00:39:28,723
I don't need to be lectured about
how much protein we're eating.

882
00:39:28,723 --> 00:39:29,763
I just want to eat lunch.

883
00:39:29,763 --> 00:39:33,123
I mean, you feel like no-one really
loves food in that kitchen.

884
00:39:33,123 --> 00:39:34,963
I mean, there was no love or taste,

885
00:39:34,963 --> 00:39:39,923
seasoning, dressing. It was all
just really underwhelming.

886
00:39:39,923 --> 00:39:42,843
Once I'm done this, I'll help
you over there, Valentina.

887
00:39:44,683 --> 00:39:47,003
Just frying off the bottom of the
gyozas.

888
00:39:47,003 --> 00:39:49,803
We've got all four portions
ready to go. Perfect.

889
00:39:49,803 --> 00:39:52,443
Hello, how are you? Hello!

890
00:39:53,563 --> 00:39:57,603
There you are. Thank you. Amazing.
Woo!

891
00:39:57,603 --> 00:39:59,563
So, Tokyo Crush.

892
00:39:59,563 --> 00:40:01,603
Wow. This presentation looks great.

893
00:40:01,603 --> 00:40:03,603
That's the... That's the gyoza.

894
00:40:03,603 --> 00:40:05,323
Wow. Yeah. Tommi, what do you think?

895
00:40:05,323 --> 00:40:07,723
Looks good. It looks kind of crispy.

896
00:40:07,723 --> 00:40:09,643
The colour's good.
There's lots of greenery.

897
00:40:09,643 --> 00:40:11,883
I love these little gyoza.
I think they're delicious.

898
00:40:11,883 --> 00:40:14,323
Really nice, fiery ginger.
Great dipping sauce.

899
00:40:14,323 --> 00:40:17,443
I love these gyoza. I think they've
seasoned them so well.

900
00:40:17,443 --> 00:40:19,603
The mushroom in there,
there's plenty of filling.

901
00:40:19,603 --> 00:40:21,043
It just delivers for me.

902
00:40:21,043 --> 00:40:23,363
I will be taking some of these home

903
00:40:23,363 --> 00:40:26,483
just to put on our menu
at some point. Will?

904
00:40:26,483 --> 00:40:30,043
I think I liked it all.
Gyoza, perfect.

905
00:40:30,043 --> 00:40:32,923
I thought the chicken was
really, really good.

906
00:40:32,923 --> 00:40:35,523
The tofu, I think,
is a little bit big.

907
00:40:35,523 --> 00:40:38,163
I mean, that's a massive chunk.
Not that crispy.

908
00:40:38,163 --> 00:40:40,523
So I think that could be delivered
a bit better.

909
00:40:40,523 --> 00:40:43,923
Rice is a little bit sticky. Yeah,
the rice is kind of very hard.

910
00:40:43,923 --> 00:40:46,363
Mm-hm. They obviously know
their food.

911
00:40:46,363 --> 00:40:48,803
I feel they just need to go back
and just really tighten up

912
00:40:48,803 --> 00:40:51,043
a few things there.

913
00:40:51,043 --> 00:40:53,083
Having tasted each of the team's
food,

914
00:40:53,083 --> 00:40:55,763
time to digest how we think
they've all done.

915
00:40:55,763 --> 00:40:58,123
Let's be honest, that was a very
tough challenge overall.

916
00:40:58,123 --> 00:41:00,483
The food's got to be exciting
and it's got to look great,

917
00:41:00,483 --> 00:41:01,523
it's got to taste great,

918
00:41:01,523 --> 00:41:03,963
and it's got to have a really great
brand appeal,

919
00:41:03,963 --> 00:41:05,483
and none of them had all of it.

920
00:41:05,483 --> 00:41:07,323
You take the food from Delhi,

921
00:41:07,323 --> 00:41:10,403
you take the picture
from Mediterranean Munch,

922
00:41:10,403 --> 00:41:14,203
and you take the script, the way
they've written it, for Tokyo Crush.

923
00:41:14,203 --> 00:41:16,563
If you can figure out a way
to combine it, then I think

924
00:41:16,563 --> 00:41:18,323
you have a winning formula.

925
00:41:20,363 --> 00:41:24,083
Thank you so much. This is cold, and
then I've got two bags of hot.

926
00:41:24,083 --> 00:41:26,883
Thanks so much.
Lunchtime rush over...

927
00:41:26,883 --> 00:41:29,083
Last order, right?
Yeah, it's the last one.

928
00:41:29,083 --> 00:41:30,683
Thank you so much.

929
00:41:30,683 --> 00:41:34,203
..the teams' restaurants are no
longer open for delivery.

930
00:41:34,203 --> 00:41:36,443
OK, we're officially closed.
We did it!

931
00:41:36,443 --> 00:41:38,443
Well done! Fantastic! Well done!

932
00:41:38,443 --> 00:41:40,443
Oh! You did so good!

933
00:41:40,443 --> 00:41:43,123
You guys, thank you so much.
Well done.

934
00:41:43,123 --> 00:41:47,203
There was a whole heap of pressure
on me, because that's my food.

935
00:41:47,203 --> 00:41:49,083
Do you think we've done enough?

936
00:41:49,083 --> 00:41:52,163
It was all about flavour.
It's all about customer feedback.

937
00:41:52,163 --> 00:41:55,043
But if we lost the task,
I would be gutted.

938
00:41:55,043 --> 00:41:57,403
Well done. Well done.

939
00:41:57,403 --> 00:42:00,163
I really think that we've done
all we can with this challenge.

940
00:42:00,163 --> 00:42:03,963
Like, all three of us have put
so much effort into doing this,

941
00:42:03,963 --> 00:42:06,123
and I think Gordon will see that.

942
00:42:06,123 --> 00:42:08,643
I wouldn't change a single thing
about working with you two.

943
00:42:08,643 --> 00:42:12,003
I take full responsibility as leader
for anything that goes wrong.

944
00:42:12,003 --> 00:42:14,403
I feel we've done enough,
though, individually to stay,

945
00:42:14,403 --> 00:42:18,003
and I think it would be a massive,
massive mistake on Gordon's part

946
00:42:18,003 --> 00:42:20,203
if he let us three go.

947
00:42:20,203 --> 00:42:23,923
Because I think all three of us
could win this.

948
00:42:23,923 --> 00:42:26,283
Amazing feedback by
my panel of experts.

949
00:42:26,283 --> 00:42:29,563
Now, I'm going to digest all that,
sleep on it, and tomorrow

950
00:42:29,563 --> 00:42:32,643
I'm going to deliver the three
teams my verdict.

951
00:43:08,043 --> 00:43:11,843
Halfway - four weeks in.
What a journey.

952
00:43:11,843 --> 00:43:13,923
This week was all about fast food.

953
00:43:13,923 --> 00:43:18,163
Your first challenge was to run
an amazing diner.

954
00:43:18,163 --> 00:43:21,923
Let's be honest. Not the smoothest
of services, right? Yeah.

955
00:43:21,923 --> 00:43:25,203
- But we learnt a lot, didn't we?
- Yeah.

956
00:43:25,203 --> 00:43:29,123
For your second challenge, I asked
you all to create

957
00:43:29,123 --> 00:43:32,523
your very own
delivery-only restaurants.

958
00:43:32,523 --> 00:43:37,563
Will Shu told you all he wanted
to see emotion and passion.

959
00:43:37,563 --> 00:43:39,443
Remember that? Mm-hm.

960
00:43:39,443 --> 00:43:41,843
Shall we have a look at
your efforts?

961
00:43:41,843 --> 00:43:43,563
THEY LAUGH NERVOUSLY
Right.

962
00:43:43,563 --> 00:43:47,363
Let's start with the Blue Team -

963
00:43:47,363 --> 00:43:50,603
Steph, Victoria and Valentina.

964
00:43:50,603 --> 00:43:52,683
Tokyo Crush. Yeah.

965
00:43:52,683 --> 00:43:55,843
"Do you have a crush on Japanese
food? We've got you."

966
00:43:55,843 --> 00:43:58,163
Really impressive. It draws you in.

967
00:43:58,163 --> 00:44:01,963
It's modern, and like you said,
"Give it a go."

968
00:44:03,083 --> 00:44:06,723
Panko chicken bento box. No photo?
Yes. Yeah.

969
00:44:06,723 --> 00:44:09,883
How do you expect to sell
food online with no photo?

970
00:44:09,883 --> 00:44:11,323
I definitely gave direction.

971
00:44:11,323 --> 00:44:14,403
Valentina was in charge
of the photography.

972
00:44:14,403 --> 00:44:18,283
So what happened?
Like, like... There is no excuse.

973
00:44:18,283 --> 00:44:22,323
We should have had a picture
that we didn't. Yeah.

974
00:44:22,323 --> 00:44:26,283
Right. Green Team - Jamie,
Asher and Matthew.

975
00:44:26,283 --> 00:44:29,243
"Mediterranean Munch was started
from a desire to beat

976
00:44:29,243 --> 00:44:33,923
"the afternoon slump with a high
protein and delicious clean meal.

977
00:44:33,923 --> 00:44:37,323
"Grilled chicken, 50g of protein."

978
00:44:37,323 --> 00:44:41,403
It all feels very fitness-led,
as if we've had instructions

979
00:44:41,403 --> 00:44:45,363
from our instructor to eat
70g of protein a day.

980
00:44:45,363 --> 00:44:46,923
Why? I disagree.

981
00:44:46,923 --> 00:44:49,163
You said that you wanted
something that was passion,

982
00:44:49,163 --> 00:44:52,643
that invoked what we did, and we
wanted to go with a lean lunch,

983
00:44:52,643 --> 00:44:56,523
and I feel very comfortable
in that being our narrative.

984
00:44:56,523 --> 00:44:59,483
So your plan, Asher, was to go
simple, right?

985
00:44:59,483 --> 00:45:03,403
It was to have stuff that we could
just bang out. Bang out?

986
00:45:03,403 --> 00:45:04,963
Just to get it... Yeah.

987
00:45:04,963 --> 00:45:08,843
That wasn't the essence I got from
Will Shu, "bang food out".

988
00:45:08,843 --> 00:45:10,203
Photographs.

989
00:45:10,203 --> 00:45:12,443
Who designed these?

990
00:45:12,443 --> 00:45:14,163
Myself and Jamie did the
photographs.

991
00:45:14,163 --> 00:45:15,603
We did the photographs.

992
00:45:15,603 --> 00:45:20,763
Beautiful. Well styled,
lots of fresh ingredients,

993
00:45:20,763 --> 00:45:23,243
and it looks like a cover of a book.

994
00:45:23,243 --> 00:45:25,283
Very appetising.

995
00:45:25,283 --> 00:45:28,963
Red Team, Leah, Michelle
and Amit,

996
00:45:28,963 --> 00:45:32,043
the Delhi Rickshaw Club.

997
00:45:32,043 --> 00:45:35,003
Amit, you finally got your wish to
cook a curry.

998
00:45:35,003 --> 00:45:37,203
A bold choice for lunch.

999
00:45:37,203 --> 00:45:39,483
I just thought we collectively
made the right choice

1000
00:45:39,483 --> 00:45:41,363
because it was lunch
and it was fresh,

1001
00:45:41,363 --> 00:45:44,003
and I think we all played to our
strengths, so...

1002
00:45:44,003 --> 00:45:45,923
We had to extract
from his brains.

1003
00:45:45,923 --> 00:45:47,763
All the recipes were in his head.

1004
00:45:47,763 --> 00:45:50,043
But Will was asking for passion
and emotion.

1005
00:45:50,043 --> 00:45:52,003
Is that what you felt you gave?

1006
00:45:52,003 --> 00:45:55,203
Absolutely. 100%. 100%. Right. 100%.
Yes.

1007
00:45:55,203 --> 00:45:57,843
Wow, what a mess.

1008
00:45:57,843 --> 00:45:59,763
Who was responsible for these?

1009
00:45:59,763 --> 00:46:01,443
Because that looks dull
as dishwater.

1010
00:46:01,443 --> 00:46:04,003
We didn't want distractions.
We were using the table.

1011
00:46:04,003 --> 00:46:06,243
It was essentially meant
to be more zoomed in.

1012
00:46:06,243 --> 00:46:08,283
The issue you've got here,
we've got no colour.

1013
00:46:08,283 --> 00:46:10,963
Yeah. Even just a bunch
of coriander,

1014
00:46:10,963 --> 00:46:13,283
something that would lighten
that up.

1015
00:46:13,283 --> 00:46:14,523
It's just a beige mess.

1016
00:46:16,843 --> 00:46:20,123
Right, the most important,
the results.

1017
00:46:20,123 --> 00:46:26,003
Now, I told you that this challenge
will be based on customer feedback.

1018
00:46:26,003 --> 00:46:32,083
What I didn't tell you is I also
ordered all of your menus myself...

1019
00:46:33,523 --> 00:46:37,923
..and to help me test your food,

1020
00:46:37,923 --> 00:46:43,523
we had Wagamama's executive
chef, Steve Mangleshot.

1021
00:46:46,043 --> 00:46:49,683
And the co-founder
of Wahaca, Thomasina Miers.

1022
00:46:49,683 --> 00:46:52,283
Oh, my God! Wow! Oh, my God!

1023
00:46:52,283 --> 00:46:54,643
OK, that's a big deal.

1024
00:46:54,643 --> 00:46:58,043
And Mr Will Shu himself
popped in for lunch.

1025
00:46:58,043 --> 00:46:59,883
Oh, wow.

1026
00:46:59,883 --> 00:47:04,363
The good news is, overall,
they were impressed.

1027
00:47:05,843 --> 00:47:08,723
But each team did make fundamental
errors.

1028
00:47:10,723 --> 00:47:15,403
So, there was no clear winner
this week,

1029
00:47:15,403 --> 00:47:19,723
but we all felt there was one
definite losing team.

1030
00:47:20,803 --> 00:47:22,963
So this week's losing team
is...

1031
00:47:25,403 --> 00:47:27,043
..the Green Team.

1032
00:47:33,323 --> 00:47:35,323
Red and Blue,

1033
00:47:35,323 --> 00:47:39,683
it was too close to call
between you two.

1034
00:47:41,163 --> 00:47:44,323
Amit, Leah and Michelle,
Delhi Rickshaw Club.

1035
00:47:44,323 --> 00:47:45,483
They loved that name.

1036
00:47:45,483 --> 00:47:47,683
And whilst the pictures
were somewhat lacklustre

1037
00:47:47,683 --> 00:47:49,523
when they got the food, Amit,

1038
00:47:49,523 --> 00:47:52,443
they said the curries
were so good,

1039
00:47:52,443 --> 00:47:55,563
they wanted to take it home with
them.

1040
00:47:55,563 --> 00:47:58,323
Well done!
APPLAUSE

1041
00:47:58,323 --> 00:48:01,563
Well done. Blue Team...

1042
00:48:02,683 --> 00:48:05,643
..another great name, Tokyo Crush.
Thank you.

1043
00:48:05,643 --> 00:48:07,683
Text was great. Drew you in.

1044
00:48:07,683 --> 00:48:11,563
Missing images - a huge no-no.

1045
00:48:11,563 --> 00:48:14,683
But, Steph, your gyozas
were a knockout.

1046
00:48:14,683 --> 00:48:18,163
In fact, the Japanese restaurant
chain said

1047
00:48:18,163 --> 00:48:20,723
he'd put them on his menu tomorrow.

1048
00:48:20,723 --> 00:48:22,803
Wow!

1049
00:48:22,803 --> 00:48:26,603
Well done, Steph! Well done.
Well done.

1050
00:48:26,603 --> 00:48:28,923
Asher... Yeah. Matthew and Jamie,

1051
00:48:28,923 --> 00:48:32,043
Mediterranean Munch,
shocking name.

1052
00:48:32,043 --> 00:48:35,163
Your photos were amazing,

1053
00:48:35,163 --> 00:48:39,963
but it didn't taste anywhere
near as good as it looked.

1054
00:48:39,963 --> 00:48:42,603
And that's the massive problem.

1055
00:48:42,603 --> 00:48:44,923
So, Matthew, Jamie and Asher,

1056
00:48:44,923 --> 00:48:47,803
at least one of
you will be leaving today,

1057
00:48:47,803 --> 00:48:50,363
and before I decide who that is,

1058
00:48:50,363 --> 00:48:53,683
I'd like to give you all a chance
to tell me why you shouldn't.

1059
00:48:53,683 --> 00:48:54,803
Understood?

1060
00:48:54,803 --> 00:48:55,843
Understood. Yes.

1061
00:48:56,843 --> 00:48:58,683
I'll see you in the restaurant.

1062
00:48:59,643 --> 00:49:02,443
I've been in the grilling twice
already.

1063
00:49:02,443 --> 00:49:05,243
This is my third time in four weeks,

1064
00:49:05,243 --> 00:49:08,323
but I wouldn't have changed working
with those boys at all,

1065
00:49:08,323 --> 00:49:10,683
and I wouldn't have changed
what we served.

1066
00:49:10,683 --> 00:49:11,723
I just feel...

1067
00:49:13,563 --> 00:49:15,043
..gutted.

1068
00:49:15,043 --> 00:49:16,763
It's a tough day.

1069
00:49:16,763 --> 00:49:20,003
I'm not surprised by the comments,
but, no, very disappointed.

1070
00:49:20,003 --> 00:49:22,003
Being in the grilling again,
I feel shit.

1071
00:49:22,003 --> 00:49:23,643
It knocks your confidence down.

1072
00:49:23,643 --> 00:49:26,083
I've just got to let Gordon know
why I'm here, really,

1073
00:49:26,083 --> 00:49:29,643
why he needs to invest in me
and to keep me in.

1074
00:49:31,163 --> 00:49:33,083
Asher, sit down, please.

1075
00:49:33,083 --> 00:49:34,123
Thank you.

1076
00:49:35,403 --> 00:49:36,643
Good afternoon, Gordon.

1077
00:49:36,643 --> 00:49:37,883
Sit down, please, Matthew.

1078
00:49:39,803 --> 00:49:42,683
Jamie, take a seat. Thank you.

1079
00:49:45,243 --> 00:49:47,403
Take me from the top.

1080
00:49:47,403 --> 00:49:49,563
How do we end up in this mess
with an app

1081
00:49:49,563 --> 00:49:51,403
that looked incredibly delicious

1082
00:49:51,403 --> 00:49:55,083
and then it falls flat on the most
important part - the flavour?

1083
00:49:55,083 --> 00:49:56,643
Why? Yeah.

1084
00:49:56,643 --> 00:49:59,323
Obviously, I presented them dishes
for the photographs,

1085
00:49:59,323 --> 00:50:01,723
and I feel like if I was in
the forefront of the kitchen,

1086
00:50:01,723 --> 00:50:04,163
they would have tasted as good as
the pictures, definitely.

1087
00:50:04,163 --> 00:50:06,563
You had nothing to do with the food.
Why?

1088
00:50:06,563 --> 00:50:08,763
Because I wanted to take myself
away a little bit

1089
00:50:08,763 --> 00:50:10,523
to show that I was good at other
things

1090
00:50:10,523 --> 00:50:12,403
rather than just in the kitchen
as well.

1091
00:50:12,403 --> 00:50:14,723
The way we worked around it,
where we've decided

1092
00:50:14,723 --> 00:50:15,883
to take different roles,

1093
00:50:15,883 --> 00:50:18,243
that was a bad decision, doing that,
like, really, and...

1094
00:50:18,243 --> 00:50:19,323
Stop right there.

1095
00:50:19,323 --> 00:50:22,443
Sorry. I understand why
you wanted to shine.

1096
00:50:22,443 --> 00:50:23,763
I get that.

1097
00:50:23,763 --> 00:50:27,483
But then you stood by
and watched that food go out -

1098
00:50:27,483 --> 00:50:29,883
under-seasoned, overcooked.

1099
00:50:29,883 --> 00:50:31,203
I thought that they had it

1100
00:50:31,203 --> 00:50:33,603
and they wanted to prove
themselves as well.

1101
00:50:33,603 --> 00:50:38,283
I know now that I need to be there
at the end of the process

1102
00:50:38,283 --> 00:50:40,043
to make sure that everything's
all right,

1103
00:50:40,043 --> 00:50:41,683
that this won't happen again.

1104
00:50:43,043 --> 00:50:45,163
So let's just go back
to the beginning.

1105
00:50:45,163 --> 00:50:48,523
I have nothing against a healthy,
inspired lunch.

1106
00:50:48,523 --> 00:50:50,883
Healthy food can do really well
on those apps.

1107
00:50:50,883 --> 00:50:56,163
OK? But what you need to put out
is a delicious, healthy lunch.

1108
00:50:56,163 --> 00:51:00,043
I feel that the food we made
was delicious.

1109
00:51:00,043 --> 00:51:01,923
The pitta bread was hard.

1110
00:51:01,923 --> 00:51:03,803
The halloumi cheese was grilled
so much

1111
00:51:03,803 --> 00:51:06,283
that it was curling like my
grandad's toes.

1112
00:51:06,283 --> 00:51:07,843
The chicken was dry.

1113
00:51:07,843 --> 00:51:09,323
Yeah. Dry.

1114
00:51:09,323 --> 00:51:11,883
And you're saying to me now
it was delicious?

1115
00:51:11,883 --> 00:51:13,683
Your palates are all fucked.

1116
00:51:13,683 --> 00:51:17,203
I do not eat that food often,
I'm not...

1117
00:51:17,203 --> 00:51:19,043
It's not something that's my forte.

1118
00:51:19,043 --> 00:51:20,923
I hadn't cooked on those ovens
before,

1119
00:51:20,923 --> 00:51:23,923
so I was, you know, trying
to get out of my comfort zone.

1120
00:51:23,923 --> 00:51:26,483
But I take responsibility for that.

1121
00:51:28,043 --> 00:51:31,123
Customer experience, you know
better than anybody,

1122
00:51:31,123 --> 00:51:32,883
is so important. Yeah.

1123
00:51:32,883 --> 00:51:34,883
I've built a career on it.

1124
00:51:34,883 --> 00:51:36,923
How that food turns up

1125
00:51:36,923 --> 00:51:39,683
needs to mirror what it's like sat
in a restaurant.

1126
00:51:39,683 --> 00:51:41,083
Yes.

1127
00:51:41,083 --> 00:51:44,123
We had pots hidden in the couscous.

1128
00:51:44,123 --> 00:51:48,683
We were scraping off couscous
and coming across plastic pots.

1129
00:51:48,683 --> 00:51:51,643
Why weren't you serving
those condiments separate?

1130
00:51:51,643 --> 00:51:54,083
In hind... Who was doing all that
packaging?

1131
00:51:54,083 --> 00:51:55,323
We... I was doing it.

1132
00:51:55,323 --> 00:51:56,683
We, who's we? Myself and Jamie.

1133
00:51:56,683 --> 00:51:58,243
So I was packaging the food
in there,

1134
00:51:58,243 --> 00:51:59,803
and then Jamie was putting
the lids on

1135
00:51:59,803 --> 00:52:01,123
and making sure it all went out.

1136
00:52:01,123 --> 00:52:03,243
Who was tasting that food
before it went in the box?

1137
00:52:03,243 --> 00:52:05,403
Well, that was something
that was clearly missed

1138
00:52:05,403 --> 00:52:08,083
by all of us. We put...
The most important thing!

1139
00:52:08,083 --> 00:52:09,363
Exactly.

1140
00:52:09,363 --> 00:52:12,083
You know the essence of customer
service. Yes.

1141
00:52:12,083 --> 00:52:14,363
You understand quality control.

1142
00:52:14,363 --> 00:52:16,923
You had a chef in there
and then you had a leader.

1143
00:52:16,923 --> 00:52:19,323
None of you played
to your strengths.

1144
00:52:20,603 --> 00:52:23,763
Will Shu said, "Cook with emotion.
Give us your passion."

1145
00:52:23,763 --> 00:52:26,203
Was that your most passionate lunch?

1146
00:52:26,203 --> 00:52:31,883
I'm so passionate about what I do,
like, so I take everything 100%.

1147
00:52:31,883 --> 00:52:35,003
I know that I should have stepped
up more and I will do.

1148
00:52:35,003 --> 00:52:37,803
Like, I'm not going to let myself
get to this position again.

1149
00:52:37,803 --> 00:52:40,043
Although we didn't win,
something that I have loved

1150
00:52:40,043 --> 00:52:41,963
is getting myself
out of my comfort zone

1151
00:52:41,963 --> 00:52:44,123
and trying to excel in an area
of the industry

1152
00:52:44,123 --> 00:52:46,283
that I have very little
knowledge of.

1153
00:52:46,283 --> 00:52:50,163
This process is not sending you on a
two-week package holiday to India

1154
00:52:50,163 --> 00:52:52,283
to find yourself.
It's a competition!

1155
00:52:52,283 --> 00:52:53,683
I get that. Get that in there.

1156
00:52:53,683 --> 00:52:55,843
I get that and I am committed
to this competition.

1157
00:52:55,843 --> 00:52:58,403
To see how you are in business!

1158
00:52:58,403 --> 00:53:00,803
The criticism of not
being passionate about it,

1159
00:53:00,803 --> 00:53:04,483
I disagree with. My aim
as being a leader in that group

1160
00:53:04,483 --> 00:53:07,123
was to get the best out of the boys
that I had with me.

1161
00:53:07,123 --> 00:53:09,483
I felt like I got the best
out of them.

1162
00:53:09,483 --> 00:53:12,283
Asher, I relish criticism.

1163
00:53:12,283 --> 00:53:15,563
I don't want arse-kissing
bullshit compliments.

1164
00:53:15,563 --> 00:53:17,243
I just want the negatives.

1165
00:53:17,243 --> 00:53:19,083
That's what makes me better.

1166
00:53:19,083 --> 00:53:21,443
And I'm struggling to sort
of understand

1167
00:53:21,443 --> 00:53:22,843
why you can't take criticism...

1168
00:53:22,843 --> 00:53:24,723
Because I don't want it against my
team...

1169
00:53:24,723 --> 00:53:26,723
You're not listening to me, though.

1170
00:53:26,723 --> 00:53:28,643
Why are you so defensive?

1171
00:53:28,643 --> 00:53:30,923
I'm... Because I've been here twice.

1172
00:53:30,923 --> 00:53:33,083
I tried to show improvement.

1173
00:53:33,083 --> 00:53:35,003
I don't want those two to leave.

1174
00:53:35,003 --> 00:53:36,243
I don't.

1175
00:53:36,243 --> 00:53:38,523
I take full responsibility for it.

1176
00:53:38,523 --> 00:53:42,283
This is not a reflection
on why I came here,

1177
00:53:42,283 --> 00:53:45,683
and the reason I'm defensive is
because I really back them.

1178
00:53:45,683 --> 00:53:48,323
You're not here as a martyr.
You're here as a competitor.

1179
00:53:48,323 --> 00:53:49,923
Who dropped the ball in that team?

1180
00:53:49,923 --> 00:53:53,243
With regarding going down, like,
a healthy style, probably Asher.

1181
00:53:53,243 --> 00:53:55,243
And then I'd probably say me
as well

1182
00:53:55,243 --> 00:53:57,723
for not putting me in the kitchen
fully.

1183
00:53:57,723 --> 00:53:59,403
I don't blame those boys
for anything.

1184
00:53:59,403 --> 00:54:01,283
I take full responsibility
for what happened

1185
00:54:01,283 --> 00:54:02,443
as I was the leader.

1186
00:54:02,443 --> 00:54:04,683
Asher was the leader,
he wanted to take that.

1187
00:54:04,683 --> 00:54:07,203
He'd not led in a challenge before.

1188
00:54:07,203 --> 00:54:08,363
We went too far off-piste.

1189
00:54:08,363 --> 00:54:10,563
There's lots of things I would
have done differently.

1190
00:54:10,563 --> 00:54:12,323
Whoever's leading, it doesn't
matter,

1191
00:54:12,323 --> 00:54:14,243
the other two need to step up
equally.

1192
00:54:14,243 --> 00:54:16,643
Yes. And I felt that all
three of you... We failed.

1193
00:54:16,643 --> 00:54:18,723
We all failed. Yeah.
Just danced around.

1194
00:54:18,723 --> 00:54:21,923
Yeah, it was an embarrassing week.

1195
00:54:21,923 --> 00:54:23,003
Thank you, Jamie.

1196
00:54:23,003 --> 00:54:24,883
Thanks, Gordon.

1197
00:54:24,883 --> 00:54:26,123
Thank you for your time.

1198
00:54:26,123 --> 00:54:27,843
Thank you, Matthew.

1199
00:54:32,323 --> 00:54:33,683
Here come the boys.

1200
00:54:44,883 --> 00:54:45,923
OK.

1201
00:54:48,043 --> 00:54:49,963
You three, thank you

1202
00:54:49,963 --> 00:54:52,323
for being so honest and open.

1203
00:54:52,323 --> 00:54:54,203
Asher, Jamie and Matthew,

1204
00:54:54,203 --> 00:54:57,083
the thing that I can't stomach
here

1205
00:54:57,083 --> 00:55:01,123
is that if your food had tasted
as good as it looked,

1206
00:55:01,123 --> 00:55:03,603
you wouldn't be in this position
right now.

1207
00:55:03,603 --> 00:55:07,883
One person made too many mistakes to
ignore.

1208
00:55:07,883 --> 00:55:11,523
Jamie, from a chef's point of
view... Hm-mm.

1209
00:55:11,523 --> 00:55:13,803
..you let that food leave
that kitchen,

1210
00:55:13,803 --> 00:55:15,723
and it was below standards.

1211
00:55:15,723 --> 00:55:17,203
As a chef, that's criminal.

1212
00:55:18,603 --> 00:55:23,203
Matthew, for someone that prides
himself on customer experience...

1213
00:55:24,803 --> 00:55:27,043
..well, it was non-existent
on this challenge,

1214
00:55:27,043 --> 00:55:31,163
but the person I will not be
investing in...

1215
00:55:31,163 --> 00:55:33,763
..is Asher.

1216
00:55:33,763 --> 00:55:38,283
Young man, I love your passion
and I love your drive.

1217
00:55:38,283 --> 00:55:40,443
I love the determination.

1218
00:55:40,443 --> 00:55:43,803
But you've got to learn
from your mistakes. Will do.

1219
00:55:43,803 --> 00:55:46,003
And I just want to thank
you for this experience.

1220
00:55:46,003 --> 00:55:48,763
Thank you, Gordon.
Thank you. Thank you.

1221
00:55:53,083 --> 00:55:55,403
I don't think Jamie and Matthew
really understood

1222
00:55:55,403 --> 00:55:57,283
how close they were to going
tonight,

1223
00:55:57,283 --> 00:55:59,363
but, for me,
Ashley was so tunnel vision,

1224
00:55:59,363 --> 00:56:02,723
he couldn't see all the mistakes
he was making around him.

1225
00:56:02,723 --> 00:56:05,483
He was obviously a very smart,
driven kid,

1226
00:56:05,483 --> 00:56:08,243
but this week, he was way
out of his depth.

1227
00:56:09,603 --> 00:56:11,163
I'm gutted to be leaving.

1228
00:56:11,163 --> 00:56:13,643
I've loved every second of this
and to think

1229
00:56:13,643 --> 00:56:17,043
that tomorrow I'm not going be able
to do that - heartbreaking.

1230
00:56:17,043 --> 00:56:20,363
But I feel I can walk
away with my head held high.

1231
00:56:22,003 --> 00:56:24,723
Seeing Asher go, yeah,
it's proper sad

1232
00:56:24,723 --> 00:56:26,043
because he's such a top lad.

1233
00:56:26,043 --> 00:56:27,603
You know, Gordon said it at the end,

1234
00:56:27,603 --> 00:56:29,843
like, you know, you know,
his passion is there as well,

1235
00:56:29,843 --> 00:56:31,003
and to keep going,

1236
00:56:31,003 --> 00:56:34,163
he strongly believes in himself
and other people as well.

1237
00:56:34,163 --> 00:56:36,403
I'm devastated to see Asher go.

1238
00:56:37,563 --> 00:56:39,843
I didn't think it was going
to be quite so emotional.

1239
00:56:39,843 --> 00:56:41,763
The ups and downs of absolutely
everything,

1240
00:56:41,763 --> 00:56:44,363
it's every single emotion
imaginable.

1241
00:56:44,363 --> 00:56:46,843
I'm exhausted, but I'm motivated.

1242
00:56:46,843 --> 00:56:50,083
I know I've got more in me
and that has lit a spark in me.

1243
00:56:50,083 --> 00:56:52,643
There's a fire in my belly
that I didn't even know was there,

1244
00:56:52,643 --> 00:56:57,043
that Gordon has lit and I cannot
wait to push forward for success.

1245
00:56:57,043 --> 00:56:58,363
Hello!

1246
00:56:58,363 --> 00:56:59,683
Next time...

1247
00:56:59,683 --> 00:57:01,723
It's like all my phobias
all in one.

1248
00:57:01,723 --> 00:57:03,283
..the contenders have to dig deep...

1249
00:57:03,283 --> 00:57:05,203
Are you sure we can fit
through that hole?

1250
00:57:05,203 --> 00:57:07,483
..as they head down to the farm...

1251
00:57:07,483 --> 00:57:08,843
Have you got potatoes?

1252
00:57:08,843 --> 00:57:11,323
..to create a healthy kids' product
range.

1253
00:57:11,323 --> 00:57:14,603
Oh, my gosh. OK, well, now we know
that that doesn't work.

1254
00:57:14,603 --> 00:57:16,723
So much chocolate.

1255
00:57:16,723 --> 00:57:19,683
Don't get upset, you don't need
to get upset.

1256
00:57:19,683 --> 00:57:22,043
You are ALL at fault in
this challenge.

1257
00:57:22,043 --> 00:57:23,723
Stick to your convictions!