Circus Chefs: Put Your Menu Where Your Mouth Is


Circus

Similar Content

Browse content similar to Circus. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

-Britain's top chefs...

-Yee-ha!

0:00:020:00:04

-..are going up against each other...

-This is a good battle.

0:00:040:00:07

..to see who can make the most money from creating fabulous food for the great British public.

0:00:070:00:13

It's all about making money.

0:00:130:00:16

-Our award-winning chefs will be putting their reputations on the line...

-Help me!

0:00:160:00:21

..as they're challenged to produce a delicious three-course meal...

0:00:210:00:25

-Yes!

-..for a room full of ravenous diners.

-We can't have customers waiting.

-We want beef.

0:00:250:00:30

-Perfect.

-Wow.

0:00:300:00:31

-They'll be working in kitchens they've never set foot in before...

-This is impossible.

0:00:310:00:36

-..with a limited budget...

-Deal.

0:00:360:00:38

-You've got to go a bit lower than that.

-...and up against the deadline of that day's service.

0:00:380:00:43

That took forever to cook.

0:00:430:00:44

-But the big question is, who will make the most money...

-Rock on.

-..and win?

0:00:440:00:48

We came, we saw, we conquered.

0:00:480:00:51

Well, today's challenge is going to be a real culinary high-wire act,

0:00:510:00:56

as our two chefs will be battling for supremacy at a quirky circus-themed restaurant.

0:00:560:01:01

Coming up - one of our rivals gets all upset.

0:01:010:01:05

Oh, someone's crying in here, I can tell you.

0:01:050:01:07

-The chefs embrace the circus theme...

-Do you want to smell my flower?

0:01:070:01:11

THEY LAUGH

0:01:110:01:14

And whose mouth-watering delights will the customers prefer?

0:01:150:01:19

Please make somebody have a panna cotta. I'm begging you.

0:01:190:01:22

This is Put Your Menu Where Your Mouth Is.

0:01:220:01:25

Welcome, sports fans, to ringside,

0:01:520:01:54

at what could be one of the greatest cooking competitions to grace your screens.

0:01:540:01:59

Rarely in the field of kitchen combat

0:01:590:02:01

have we seen two such magnificent celebrity chefs

0:02:010:02:05

prepared to put their reputations on the line in a winner-takes-all cook-off!

0:02:050:02:10

And first to stand up and be judged

0:02:110:02:14

is the man who lives life in the fast lane.

0:02:140:02:17

He worked his way up through the tough hierarchy of London's top restaurants,

0:02:170:02:20

winning his first Michelin star at the age of 26.

0:02:200:02:25

He's as controversial as he is talented.

0:02:250:02:27

It's the Dark Lord of the kitchen...

0:02:270:02:30

I'm very strong-minded.

0:02:330:02:35

I've got a clear picture in my head about what I want and how I want it

0:02:350:02:39

and I'm fairly forceful about how I get there.

0:02:390:02:42

I'm very ambitious and, just because I'm older, greyer and slightly fatter than I used to be,

0:02:420:02:46

doesn't mean to say that I don't want to win.

0:02:460:02:48

I do want to win and if you want to beat me, you have to be good.

0:02:480:02:51

Facing the gastronomic guru today is a restaurateur who began his career at the Savoy Hotel

0:02:510:02:59

and went on to have his own Michelin-starred restaurant by the age of 29.

0:02:590:03:05

He has won more cooking awards and critical acclaim than you can shake a wooden spoon at.

0:03:050:03:10

It's the man of Kent...

0:03:100:03:13

After leaving catering college at the age of 18

0:03:130:03:15

I went on to work in a five-star hotel in London

0:03:150:03:17

and then a three-star Michelin restaurant for four and a half years. I've never looked back.

0:03:170:03:21

I'd like to think it's going to be very hard to beat me in this competition.

0:03:210:03:25

I will give it my all. I'm very, very competitive and very passionate about what I do.

0:03:250:03:31

Unbeknown to our two chefs, the battleground for tonight's cook-off

0:03:330:03:38

is a restaurant in London's Covent Garden that is famed for its cabaret entertainment.

0:03:380:03:42

It's called Circus and that's exactly what you get.

0:03:420:03:46

They say all the world's a stage, but at this restaurant, all the tables are a stage,

0:03:460:03:52

so not a place for those of you with a sensitive disposition.

0:03:520:03:56

The style of food is Pan-Asian, from Japanese to Malaysian.

0:03:560:03:59

It's a spanner in the works for our two British boys, who both specialise in European cuisine.

0:03:590:04:05

They're also going to have to seek out and buy their own ingredients, on a strict budget of £500,

0:04:050:04:11

because tonight, over 60 paying customers will be baying for food.

0:04:110:04:15

The winner will be the chef who makes the most profit and all their profit will go to charity.

0:04:150:04:20

John Burton-Race and Richard Phillips,

0:04:200:04:22

it's time to put your menu where your mouth is.

0:04:220:04:26

We've got 500 quid, 60 covers, circus-themed restaurant, Pan-Asian.

0:04:270:04:33

What's your take on that?

0:04:330:04:34

Look, ignore the circus. The circus is going to be in the kitchen, while we're all going mad!

0:04:340:04:40

-500 quid, 60 people?

-Yeah. That's a tough ask cos it's a tight budget

0:04:400:04:44

-but doable.

-Yeah, it is doable, it's doable.

0:04:440:04:47

-Well, good luck, my friend.

-Yeah, I think we both need it!

0:04:470:04:50

Yes, and with that final handshake, war will commence,

0:04:500:04:55

because by the end of the evening, either Richard or John

0:04:550:04:58

will be pronounced the best chef on the block -

0:04:580:05:00

a title they'll both be desperate to hold.

0:05:000:05:03

So what's the strategy?

0:05:030:05:05

I'm totally intrigued and slightly wary. Bit scared, if I'm honest,

0:05:050:05:09

so my strategy for today is try and keep it quite simple and to the point.

0:05:090:05:13

As it's a competition, I've got to keep it as tight as I possibly can, cos I need to beat John.

0:05:130:05:18

I have to keep thinking that I have to try and be commercial,

0:05:180:05:21

because the point of this exercise is to make as much profit as possible,

0:05:210:05:26

so it's no good going off the wall and doing some extraordinary stuff

0:05:260:05:30

because if you do, you'll probably end up not selling it.

0:05:300:05:33

If you don't sell it, you don't make any profit, so that'll be a waste of space.

0:05:330:05:36

So John's plan is to go commercial,

0:05:360:05:39

while Richard is hoping to buy quality ingredients that will give his dishes the edge.

0:05:390:05:43

Bit taller than you, aren't I, John?

0:05:430:05:45

Yeah, you are with high-heeled shoes on!

0:05:450:05:47

So the battle of words has begun, but what about their food?

0:05:470:05:50

Time to decide on their menus, starting with round one, the first course.

0:05:500:05:55

For my starter I'm thinking spring roll, really Pan-Asian. It's going to be a winning starter.

0:05:550:06:00

Richard's crab spring rolls will be served on a bed

0:06:000:06:04

of spiced mango, with a star anise dressing. Looks good, doesn't it?

0:06:040:06:08

John, on the other hand, is finding it harder to make a decision.

0:06:080:06:12

His mind is awash with food from the Orient.

0:06:120:06:15

Starter is a bit of an issue,

0:06:150:06:17

because I want to do sushi, I want to do tempura, I'd like to do dumplings.

0:06:170:06:21

Is sushi a starter, really? Not sure.

0:06:210:06:23

Salad? Boring. Little dumplings? Blah blah blah.

0:06:230:06:27

Yeah(!) Hurry up. The guests will be here in a minute.

0:06:270:06:29

The other thing is tempura.

0:06:290:06:31

Everyone loves tempura prawns. Tiger prawns are my favourite.

0:06:310:06:34

Do you know what? That's the one I'm going to do.

0:06:340:06:37

Thank goodness for that. I thought we were all going to starve!

0:06:370:06:40

So John has eventually plumped for tempura tiger prawns,

0:06:400:06:44

complemented with a velvety chilli and ginger bisque -

0:06:440:06:48

a simple dish that should taste sensational.

0:06:480:06:51

And that will be the customers' first choice -

0:06:510:06:54

spring rolls or tempura prawns. Which one would you choose?

0:06:540:06:59

Well, planning the menu and cooking it are two different things.

0:07:010:07:05

Remember, neither chef has even visited tonight's venue, let alone its kitchen.

0:07:050:07:09

The restaurant's manager Nico will be overseeing the events.

0:07:090:07:13

-How you doing?

-Hello.

-I hope you enjoy tonight.

0:07:130:07:16

Both chefs will have two helpers from the regular kitchen staff

0:07:160:07:19

and are keen to make sure they know this is a fight to the death.

0:07:190:07:23

Well, not exactly the death, but something pretty close to it.

0:07:230:07:26

John, we've got to beat him today. How much do you want to win?

0:07:260:07:30

-We'll do it, no problem.

-Fantastic.

0:07:300:07:31

-We're the blue team and lucky for you, blue is a winning colour.

-Ha-ha! Hopefully.

0:07:310:07:36

That's what we've got to do. I haven't come here to lose, all right?

0:07:360:07:39

Now, John Burton-Race has a competitive streak a mile wide,

0:07:390:07:44

and no sooner does he get in the kitchen, than he nicks all the saucepans.

0:07:440:07:48

-Yeah, baby.

-What a sneak!

0:07:480:07:50

Any little pans? It's all quite big pans, isn't it?

0:07:500:07:53

-You got any little saute pans?

-Don't help him. Wrong team.

0:07:530:07:57

The fact of the matter is you've actually got all the equipment on your side.

0:07:570:08:01

Yeah? Get up early!

0:08:010:08:03

As you know, I'm an old man. It's too much running around. I'm nearly as old as you.

0:08:030:08:07

Come off it, Richard. No-one's as old as John!

0:08:070:08:10

Basically, what it is, it's first come, first served.

0:08:100:08:13

There are my pans. Those empty hooks are Richard's.

0:08:130:08:17

Yes, Richard. Try boiling your rice in that!

0:08:170:08:19

Right, time to knuckle down and get on with the cooking

0:08:190:08:22

as it's now just a few hours till the guests arrive.

0:08:220:08:25

Richard has bought whole fresh crabs which he has boiled,

0:08:250:08:29

ready to extract the meat for his spring rolls.

0:08:290:08:32

And then get rid of all of the shell.

0:08:320:08:35

Just checking all the time there's no shell.

0:08:350:08:39

It's not very nice if a customer gets a bit of shell.

0:08:390:08:42

We're going to keep all these bones

0:08:420:08:44

and make a very quick sauce to go with it.

0:08:440:08:47

On the other side of the kitchen, John too is making sure even his scraps go to good use.

0:08:470:08:52

These are the shells off my tiger prawns.

0:08:540:08:57

I'm using all the shells and the heads to make the base for the bisque.

0:08:570:09:01

As they cook in the hot sunflower oil,

0:09:010:09:04

they change from this horrible grey-brown colour

0:09:040:09:07

to a beautiful prawn pink, rose pink, which is very nice.

0:09:070:09:12

Then I'm going to add some vegetables, tomatoes, tomato puree,

0:09:120:09:16

maybe a bit of white wine and then some fish bones and water. And that's it, really.

0:09:160:09:21

That's got to cook out for two hours.

0:09:210:09:23

While Richard has planned his recipe to perfection,

0:09:230:09:27

John, in his drive to keep costs down, has misjudged his amounts

0:09:270:09:31

and is concerned his bisque might end up a bit on the thin side.

0:09:310:09:35

So hold the starters, it's time to eat a bit of humble pie.

0:09:350:09:38

-So, Richard?

-Hello.

-Have you done your crab?

0:09:400:09:43

We're in the process of doing them. You seem worried about my crabs.

0:09:430:09:46

If there's any spare bones...

0:09:460:09:48

-Because you've been very tight?

-No.

-You haven't got enough?

0:09:480:09:52

-Not at all.

-Or you're worried?

-No, I'm not worried.

0:09:520:09:56

-What I'm saying is, rather than waste food...

-I don't waste.

0:09:560:09:58

What's that word? Waste? I don't understand that word.

0:09:580:10:02

Rather than you throw it away, I say, I could take them off your hands

0:10:020:10:06

-and do you a favour.

-OK, I'll bear that in mind.

-What happened to the other prawns?

0:10:060:10:10

Well, serves John right for nicking all the pans.

0:10:100:10:13

It's not just his bisque that's a bit thin.

0:10:130:10:15

It appears he's been a little selfish with his shellfish.

0:10:150:10:20

One thing I want you to do is count these when they're done.

0:10:200:10:23

The way it looks is we won't be able to give two a portion. I don't think so.

0:10:230:10:27

That's not going to sound great on a menu, is it? One prawn!

0:10:270:10:31

Richard is lapping it up, though.

0:10:310:10:33

Have you got everything else you need, John?

0:10:330:10:36

-Not short of anything?

-Not that I'm aware of.

0:10:360:10:38

Good, good. Somebody told me you might be short of something.

0:10:380:10:42

When I was buying the prawns, I hadn't bought enough.

0:10:420:10:45

In fact I've only got about 32 portions of prawns

0:10:450:10:48

and because it's going to be the bestseller,

0:10:480:10:50

I figure we'd better send out to Chinatown and get some more prawns.

0:10:500:10:54

So John has had to send out for more prawns

0:10:540:10:57

and without being there, to haggle over the price,

0:10:570:11:00

he's going to have to pay top dollar. This is a serious knock to John's finances.

0:11:000:11:04

As time until service is now running out, even Richard is starting to feel the pressure.

0:11:040:11:09

He's now mixed up the crab meat

0:11:090:11:11

with chopped spring onions, bean shoots and fresh coriander

0:11:110:11:15

to make the filling for his spring rolls.

0:11:150:11:18

The quality was easy enough, but the quantity is proving a bit of a setback.

0:11:180:11:22

We're just up to our eyeballs in spring rolls at the moment.

0:11:230:11:27

Lots to roll. All hand rolled, so we just need to ensure we keep the speed up,

0:11:270:11:33

we keep a focus on the quantities of crab.

0:11:330:11:36

We don't want to get to the end and have 20-30 spring rolls to make

0:11:360:11:39

and not have a lot of filling.

0:11:390:11:42

We need to stretch this crab as much as we possibly can.

0:11:420:11:46

So, with Richard beavering furiously over his crab

0:11:460:11:49

and John poking away at his prawns,

0:11:490:11:51

it might be a good time to remind ourselves about the money.

0:11:510:11:56

The winner of the competition is the chef who makes the most profit

0:11:570:12:01

and earlier in the day, both chefs went shopping for their ingredients.

0:12:010:12:04

It's essential they get the best possible deals.

0:12:040:12:08

First port of call was a massive Chinese cash and carry in North London,

0:12:080:12:12

where naughty John left his manners outside.

0:12:120:12:16

£9.90. What could you do those for? Can they be cheaper than that?

0:12:160:12:20

I'm going to need five or six packets of these.

0:12:200:12:22

-OK.

-And that's a lot of money and I can't afford it.

0:12:220:12:26

-So can you go away? Come back with a price.

-OK.

-That's really...

0:12:260:12:32

I mean, these are on offer, so you can make these on offer.

0:12:320:12:35

While John's poor sales assistant pops off to see her manager,

0:12:350:12:39

Richard's lurking round the fish counter, where he's made an extraordinary discovery.

0:12:390:12:44

They've got some lovely live carp here. They look a bit familiar.

0:12:450:12:50

A touch of the John Burton-Race about it?

0:12:500:12:52

There is a certain resemblance, now you come to mention it!

0:12:520:12:56

Anyway, what about your crabs?

0:12:560:12:58

-What's the crabs a kilo?

-£4.68 per kilo.

-4.68 a kilo.

0:12:580:13:02

The claws aren't very big. I won't get a lot of meat from them.

0:13:020:13:05

You've got the male one. It's £5.95 per kilo.

0:13:050:13:11

OK. Yeah, it's a bit better, isn't it?

0:13:110:13:13

He's got five live crabs. He's gone to ask his manager if he can give me a better price if I buy the lot.

0:13:130:13:19

I need all of those,

0:13:190:13:20

so I've got to have a bit of a thinking process and see what option to take.

0:13:200:13:24

So you can't knock any more money off?

0:13:240:13:27

-No.

-You're a hard taskmaster but I do understand.

0:13:270:13:31

I will have six, because I really need those prawns. You've got me over a barrel.

0:13:310:13:36

If I don't win, I'm coming back here to complain to you, OK?

0:13:360:13:39

-You can't do any discount?

-Yeah.

-Even if I buy all five?

0:13:390:13:43

This is a deal for us.

0:13:430:13:46

So that's your rock bottom price, at the moment, already, that's why you can't do it.

0:13:460:13:51

So neither chef got the price they really wanted,

0:13:510:13:56

but is that going to reflect on tonight's menu price?

0:13:560:13:58

Richard's total spend on all his first course ingredients

0:13:580:14:02

came to £62.52,

0:14:020:14:04

so he has decided to put his dish on the menu at £9.50.

0:14:040:14:09

John ended up having to send out for more prawns,

0:14:090:14:12

which inflated the amount he spent on his starter to a hefty £97.76

0:14:120:14:17

and he's putting it on the menu at a straight £9,

0:14:170:14:21

meaning he spent more and is charging less

0:14:210:14:24

so it's essential he outsells Richard to take the round.

0:14:240:14:28

Back at the restaurant and the guests are starting to arrive.

0:14:310:14:35

We were expecting 60, but well over 70 have turned up,

0:14:350:14:39

which could really put a fly in the chefs' ointment.

0:14:390:14:42

I've never been here before. It looks exciting.

0:14:420:14:45

I've heard there's a bit of entertainment.

0:14:450:14:47

I imagine, given it's celebrity chefs, it will be good.

0:14:470:14:51

Well, the expectations are high, but what are the first impressions of the menu?

0:14:510:14:54

I'm going for crab spring rolls.

0:14:540:14:56

Tempura prawns. I'm expecting it to be delicious.

0:14:560:14:59

It's a seafood dilemma and when our chefs see food,

0:15:000:15:03

they're going to eat it. Time for a tasting.

0:15:030:15:07

Really simple. It's a tempura tiger prawn with Sichuan pepper

0:15:070:15:10

and a little bisque made from the shells,

0:15:100:15:13

with a little bit of ginger and chilli.

0:15:130:15:15

Crispy on the outside, succulent,

0:15:150:15:17

translucent, which means it's not overcooked in the middle.

0:15:170:15:21

Yeah, nice bisque. Yeah, good flavour.

0:15:210:15:23

Tell me what you've got here, then.

0:15:230:15:25

Mango, underneath, so, fresh mango diced.

0:15:250:15:27

Crab spring rolls, just dead simple.

0:15:270:15:31

I prefer crab to lobster. Lovely.

0:15:310:15:34

OK, well, that was all very polite, but what do they really think?

0:15:340:15:37

I'd have probably liked a bit more of a punch, a bit more fishy flavour, shellfish flavour.

0:15:370:15:42

But that was probably down to the fact that he hadn't had a lot of bones, cos he had to stretch it.

0:15:420:15:46

The spring roll paste was a little bit undercooked and a little bit soggy,

0:15:460:15:50

but apart from that, the flavours are all there.

0:15:500:15:53

So, yeah. Well done, Richard.

0:15:530:15:54

Well, I never did!

0:15:540:15:56

John is actually complimenting Richard's food. Got to be a first!

0:15:560:16:00

Anyway the clock is ticking down and in the restaurant, the entertainment has begun.

0:16:000:16:04

Ladies and gentlemen, Elvis is in the building!

0:16:040:16:09

And he's brought his Hula Hoops!

0:16:090:16:11

MUSIC: Jailhouse Rock by Elvis Presley

0:16:110:16:15

# You ain't nothing but a hound dog Crying all the time... #

0:16:170:16:20

Can you hear this? It's like being at a concert, not a restaurant!

0:16:200:16:24

# Crying all the time

0:16:240:16:27

# Well, you ain't never caught a rabbit

0:16:270:16:30

# And you ain't no friend of mine. #

0:16:300:16:32

So the first act is over, but in the kitchen, the entertainment is about to begin.

0:16:320:16:38

Here we go, guys. Six crab. One prawn.

0:16:380:16:41

Crab spring rolls, please.

0:16:410:16:42

Can I have the prawns to start?

0:16:420:16:44

Can I have the spring rolls, please?

0:16:440:16:46

And on first impressions Richard's crab cakes seem to be edging ahead.

0:16:460:16:51

Take these to the pass, please. Take these crabs.

0:16:510:16:53

And John is left playing catch-up.

0:16:530:16:56

We're trailing behind at the moment on the prawns against the crab,

0:16:560:17:00

but it's not over till the fat lady sings.

0:17:000:17:02

And indeed the fat lady must be having a good old warble,

0:17:020:17:06

as the prawns are now starting to become the customers' choice.

0:17:060:17:10

-Can I have the prawns?

-I'll have the prawns, as well.

0:17:100:17:13

This is exactly what I said. Wait till they see the dish and then they'll start ordering it.

0:17:130:17:17

Now we're coming back and we're catching up.

0:17:170:17:20

-Five more, please.

-Yeah, no problem.

0:17:200:17:23

I need the next order, please.

0:17:230:17:25

But it's not long before both dishes are in such demand

0:17:250:17:28

that confusion starts to reign.

0:17:280:17:31

Four crabs, please, followed by three prawns, two crabs.

0:17:310:17:34

-Is the prawn ready?

-I need two minutes, please, Richard.

0:17:340:17:39

Can we have the prawn now?

0:17:390:17:41

-You got a crab there, Richard?

-Yeah.

0:17:410:17:43

-Three crab, four prawns, please.

-Yeah.

0:17:430:17:46

How long for those four, John?

0:17:460:17:48

-The four prawns have gone, haven't they?

-Oh, right. Thanks for the communication.

0:17:480:17:52

Or lack of communication!

0:17:520:17:54

My goodness, it's exhausting just watching it.

0:17:540:17:57

However, as quick as it all began, it comes to an abrupt halt.

0:17:570:18:01

No more tables for the starters. Thank you.

0:18:010:18:03

So was it a victory crab roll or a tempura prawn battering?

0:18:030:18:08

Before we find out, let's see what the diners thought of the food.

0:18:080:18:11

So I ordered the prawns. They were lovely. They were really good, actually.

0:18:110:18:15

The portions were massive. I mean, he had a massive prawn like that big.

0:18:150:18:19

We had the crab.

0:18:190:18:21

Certainly the fruit dominated the crab dish and the crab was very wet.

0:18:210:18:26

It just didn't have the flavour it should have had.

0:18:260:18:28

Ooh, hark at him, with his soggy spring rolls!

0:18:280:18:31

Anybody else feel the urge to criticise?

0:18:310:18:33

I had the spring rolls. They were nice. A little bit bland.

0:18:330:18:38

Bland!

0:18:380:18:39

I ordered the crab spring rolls, because it was slightly different to the prawns.

0:18:390:18:43

I also tried a little bit of the prawn. I'm glad I chose the crab.

0:18:430:18:47

Well, obviously, a very discerning clientele, as the reviews were a little mixed.

0:18:470:18:53

But the question in the kitchen is, who sold the most dishes and who has taken round one?

0:18:530:18:58

-Three...

-Two...

-BOTH: One.

0:18:580:19:01

Look at that.

0:19:010:19:02

-That's close.

-That's not bad. Five in difference.

0:19:020:19:06

Yeah, it's... Right, well, you had me on the starter...

0:19:060:19:09

-I'm going to have you on the main.

-No chance.

0:19:090:19:11

So, Richard, edges ahead on the number of dishes sold,

0:19:110:19:16

but this competition is all about profit.

0:19:160:19:18

John's 35 starters brought him in a total of £315.

0:19:180:19:22

Deducting the £97.76 he spent on his ingredients,

0:19:220:19:26

that leaves a profit of £217.24.

0:19:260:19:30

Richard cleared 40 starters, bringing in £380.

0:19:300:19:35

He spent £62.52 on his crab and other ingredients

0:19:350:19:38

so his profit going into the next round is £317.48,

0:19:380:19:44

just over £100 more than John, giving Richard a good lead

0:19:440:19:48

as we head into round two, the main course.

0:19:480:19:51

Both chefs will be acutely aware that this is the round that has the greatest profit margins,

0:19:550:20:01

so both will be desperate to win it.

0:20:010:20:03

So what are they going to be serving up for mains?

0:20:030:20:07

Main course, I'm going to do a salmon dish.

0:20:070:20:09

I think most people like salmon and this particular salmon dish is delicious.

0:20:090:20:13

John's planning to serve up his grilled salmon

0:20:130:20:17

with Japanese spices in a miso broth

0:20:170:20:19

with udon noodles and wakame seaweed.

0:20:190:20:22

It's very Oriental, very light and very tasty.

0:20:220:20:26

So what will Richard have to counter that?

0:20:260:20:29

Main course I'm thinking my take on beef teriyaki.

0:20:290:20:33

I'm going to buy a really good quality beef.

0:20:330:20:35

Richard has opted for a fusion dish of grilled beef sirloin

0:20:350:20:38

accompanied by garlic pak choi,

0:20:380:20:40

roast mushrooms, jasmine rice and teriyaki five spice sauce.

0:20:400:20:44

It looks delicious but will it sway the customers?

0:20:440:20:48

In the kitchen, it's all go.

0:20:480:20:50

After portioning up his beef,

0:20:500:20:52

Richard turns his attention to the all-important sauce.

0:20:520:20:56

Got a little bit of soy here, a touch of red wine,

0:20:560:20:59

into the meat trimmings, which are now really well coloured.

0:20:590:21:04

I've added some sliced ginger, a little bit of chopped red onion.

0:21:040:21:08

Cook those down until the flavour starts to release.

0:21:080:21:10

Then we add red wine.

0:21:100:21:12

Scraped the bottom of that pan,

0:21:120:21:14

make sure we get all of that meat sediment from the bottom,

0:21:140:21:17

into this pan where we had our five spice warming through

0:21:170:21:20

and cooking those spices out.

0:21:200:21:23

I've added a little bit of star anise, a little bit of cinnamon,

0:21:230:21:27

and then when the flavour's released and I can start to smell the five spice coming through,

0:21:270:21:32

I've added a little bit of soy. I'm just cooking those spices out.

0:21:320:21:35

Really nice and thick. That's what's going to help flavour our sauce.

0:21:350:21:40

Sounds nice. In the opposing camp John's strategy of spending the bare minimum on his ingredients

0:21:410:21:47

has once again come back to bite him on the bottom.

0:21:470:21:50

What?

0:21:500:21:52

Because earlier on, rather than making his own broth for his salmon,

0:21:520:21:55

John decided to invest in some sachets of miso soup,

0:21:550:21:59

a fact that has not gone unnoticed by Richard.

0:21:590:22:01

Soup in a packet.

0:22:010:22:04

John, however, has a very good excuse.

0:22:040:22:07

Normally what I'd have is a concentrated miso paste,

0:22:070:22:10

the Japanese call it dashi, but they didn't have that available.

0:22:100:22:15

They had a red miso paste which looked very similar to what I'm used to,

0:22:150:22:19

but this was the only stuff that I think would work with my fish tonight,

0:22:190:22:24

so I'm trying it out for the first time.

0:22:240:22:26

Hm. All sounds a bit suspect to me.

0:22:260:22:30

And sure enough...

0:22:300:22:32

Absolutely BLEEP tasteless.

0:22:320:22:34

Serves you right for trying to cut corners, John. You should know better!

0:22:340:22:39

Don't matter. If I get some bones, I'll make it taste of something.

0:22:390:22:43

So, once again, John's plan of cutting corners to save money has failed miserably.

0:22:430:22:48

He will just have to resort to doing it properly,

0:22:480:22:51

using fish bones and leftovers from his filleted salmon

0:22:510:22:54

to make up his broth. But will he be able to do it in time?

0:22:540:22:58

Out in the restaurant the between-course entertainment

0:23:000:23:03

is bending over backwards to keep the customers amused

0:23:030:23:07

whilst they await their food. Careful, dear!

0:23:070:23:10

Tonight's circus theme seems to have worked its way into the kitchen.

0:23:100:23:14

As this is a circus, do you want to smell my flower?

0:23:140:23:18

THEY LAUGH

0:23:200:23:23

You are actually the clown of the kitchen, so it's quite...

0:23:230:23:26

-Wait until after service before we...

-It's quite apt!

0:23:260:23:29

You want some fighting talk? I'm ready.

0:23:290:23:32

And if John's practical jokes are aimed at putting Richard off his cooking, it's worked.

0:23:320:23:37

Right, Mr Race, as you've brought up the clown antics,

0:23:370:23:41

I'll do you a side bet.

0:23:410:23:43

The loser wears this home.

0:23:430:23:46

Happy. But what will your wife say?

0:23:460:23:49

What? When you turn up at my house with this on?

0:23:490:23:53

She'll be very shocked.

0:23:530:23:54

Well, that should up the ante, then!

0:23:540:23:56

Let's not forget this competition is not all about who's going to wear a silly bow tie.

0:23:560:24:01

It's a serious clash of culinary giants.

0:24:010:24:03

The winner is the chef who makes the most profit

0:24:030:24:07

and earlier on in the day when they went shopping,

0:24:070:24:10

money was very much on the agenda.

0:24:100:24:11

John was after his salmon, but only at a rock bottom price.

0:24:110:24:17

For 6.50 a kilo, would you sell me these two fish, filleted, pin boned?

0:24:170:24:24

I want the bones and I want the head for the stock.

0:24:240:24:27

Would you do that for me?

0:24:270:24:29

I'll have to ask my manager.

0:24:290:24:30

Please ask him. And while you're there, can you ask him for an assortment of white fish bones?

0:24:300:24:35

He'll want the kitchen sink next!

0:24:350:24:38

Richard struggled at the cash and carry to find his beef

0:24:390:24:43

and eventually resorted to phoning one of his contacts.

0:24:430:24:46

I'm looking for a strip loin, Rob. Have you got that there?

0:24:460:24:50

If you can give me your best price on two, that would be great. 4.50, you say?

0:24:500:24:53

Brilliant. That's fantastic, Rob. Thank you very much for that.

0:24:530:24:57

Done deal. £125 for my main course. Brilliant. Very happy with that.

0:24:570:25:00

So Richard's happy. What about John?

0:25:000:25:03

I've just spoken to my manager and we can give you the price. £6.50.

0:25:030:25:10

Fantastic.

0:25:100:25:11

Well, I think I've got a good deal. It's a great price really.

0:25:110:25:14

£6.50 a kilo. I've got nearly 10 kilos of fish there.

0:25:140:25:18

Just under £70. That can't be bad.

0:25:180:25:21

I've got to be very careful and very clever with money,

0:25:210:25:23

cos I know Richard Phillips is the meanest chef in the land.

0:25:230:25:27

Well, with both chefs delighted with their haggles, how do those prices affect tonight's menu?

0:25:270:25:33

John's total spend on his main course ingredients came to £150.70

0:25:330:25:39

and he is putting it on the menu for £19.50.

0:25:390:25:42

Richard's ingredients for round two came to £169.99,

0:25:420:25:47

so slightly more than John's,

0:25:470:25:48

but he's putting it on the menu for a hefty £22.50,

0:25:480:25:52

a full £3 more than his opponent.

0:25:520:25:55

Back at the restaurant, will that price difference sway the diners?

0:25:570:26:00

I ordered the steak and I just liked the idea of the combination

0:26:000:26:04

between the steak and the Chinese spices.

0:26:040:26:07

I chose the salmon because I love salmon

0:26:070:26:09

and I quite like the way that they put noodles and a few other different things with it.

0:26:090:26:14

Well, that's the rough straw poll in the restaurant

0:26:140:26:16

but what about in the kitchen? What do the chefs think of their rival's offering?

0:26:160:26:21

The salmon's cooked perfectly.

0:26:210:26:22

Crispy skin is paramount, isn't it, to digest it?

0:26:220:26:26

-Do you think that's big enough for a main course?

-Yeah, I think so.

0:26:260:26:29

The salmon weighs 200 grams. The protein in the stock

0:26:290:26:32

will take it up to another 150 grams.

0:26:320:26:35

That should be enough, especially after a starter and a dessert coming on the way.

0:26:350:26:39

-So just sirloin of beef.

-Lovely.

-Chargrilled.

-Beautifully cooked.

0:26:390:26:43

I like the combination of the pak choi, cos it's quite cleansing.

0:26:430:26:48

-I think... Is it pink grapefruit?

-Regular and pink grapefruit.

0:26:480:26:52

For me, it's a little bit overpowering,

0:26:520:26:54

-but I think that's just a question of taste.

-Yeah, absolutely.

0:26:540:26:57

Hm. All nice and polite face to face, but what about behind each other's backs?

0:26:570:27:03

A lot of acidity from that fruit

0:27:030:27:07

has almost curdled the blood in the beef. It sounds nasty.

0:27:070:27:11

Nasty? It sounds disgusting! And what does Richard think?

0:27:110:27:15

John's salmon, I know what he said about the protein element,

0:27:150:27:18

I'd say you put that in front of somebody they're probably going to think

0:27:180:27:22

"That's a little bit of a small portion."

0:27:220:27:24

So Richard's beef is bloodcurdling and John has a tiny portion.

0:27:240:27:28

Don't mince your words, guys.

0:27:280:27:30

Let's hope the diners are a little more generous.

0:27:300:27:33

We will soon find out, as service is about to begin.

0:27:330:27:35

And as the starter pistol fires, the first orders get underway.

0:27:350:27:40

Can I go for the beef, please?

0:27:400:27:42

Can I get the grilled salmon?

0:27:420:27:43

Six beef, five salmon. That's what I need now.

0:27:430:27:46

Six beef, five salmon. Let's go. You do the rice. Six rice.

0:27:460:27:50

I need four minutes.

0:27:500:27:51

From the off, it's neck and neck.

0:27:510:27:54

But with the tables ordering both dishes at the same time,

0:27:540:27:56

it's proving a problem for team John...

0:27:560:27:59

I'm ready with five salmon.

0:27:590:28:01

..as the salmon takes a lot less time to plate up than the beef,

0:28:010:28:05

meaning John has food sitting on the pass getting cold

0:28:050:28:08

while they wait for Richard to catch up.

0:28:080:28:10

And John is not best pleased.

0:28:100:28:12

-What's happening with the salmon, please?

-I need the beef.

0:28:120:28:16

Well, I need hot salmon. If any of the food comes back

0:28:160:28:20

and they complain it's not hot enough, that's when I'll kick off.

0:28:200:28:23

And it's not just the salmon that's getting cold.

0:28:230:28:26

The whole atmosphere in the kitchen is becoming distinctly chilly.

0:28:260:28:30

Guys, for the beef it's too long.

0:28:300:28:32

Just slow up on the salmon. It's easy, isn't it?

0:28:320:28:35

It's about communication and everyone going out at the same time.

0:28:350:28:38

We did communicate. We said four minutes. Four minutes is four minutes.

0:28:380:28:42

It's not a race here, it's about quality food.

0:28:420:28:45

His is, chuck it on a plate and send it. We're taking our time here.

0:28:450:28:48

Ooh, is there going to be a fight?

0:28:480:28:50

Well, no, because, unfortunately for John, the customers

0:28:500:28:53

are now swinging so heavily towards the beef

0:28:530:28:56

that he can pack up grumbling about his dishes getting cold

0:28:560:29:00

and start contemplating on where it's all gone wrong.

0:29:000:29:03

-Can I go for the beef, please?

-Sirloin.

-Can I have the beef?

0:29:030:29:06

Eight beef we've got. Ten beef. Five salmon. I will call you for the salmon.

0:29:060:29:12

In the restaurant, it's a virtual landslide of beef.

0:29:120:29:18

And while Richard's teams are firing on all cylinders...

0:29:180:29:22

OK, here's your four.

0:29:220:29:23

And then 11 more, yeah?

0:29:230:29:25

..John's team are watching tumbleweed blow through the kitchen.

0:29:250:29:29

So far he's absolutely trashing us in volume.

0:29:290:29:33

Although Richard has his opinion why the salmon has faltered so badly.

0:29:330:29:37

I saw a few of John's dishes there. It's just a bit of salmon really, in a bowl.

0:29:370:29:42

Wasn't a lot there. I don't know how much he's charging,

0:29:420:29:44

but I think mine was better value for money.

0:29:440:29:47

And as the last few orders come in, once again it's Richard

0:29:490:29:53

who has planned his portions to perfection,

0:29:530:29:55

down, in fact, to the very last slice of beef.

0:29:550:29:58

Right, that's me definitely out.

0:29:590:30:01

OK, guys, end of service. Thank you very much.

0:30:010:30:05

And John, it seems, has given up and gone home!

0:30:050:30:09

I can't see John. I don't know where he's gone. He's in the fridge cooling down a bit.

0:30:090:30:13

Well, John may be nowhere to be seen,

0:30:130:30:15

but in the restaurant the customers have plenty to say

0:30:150:30:18

about tonight's two main attractions.

0:30:180:30:22

I had the beef. It was beautifully presented,

0:30:220:30:25

had a lovely bowl of rice with it.

0:30:250:30:29

It was really nice to have a filling main, as well.

0:30:290:30:31

I had the salmon. The portion sizes were quite small.

0:30:310:30:34

I did like the salmon and the way it was prepared. The skin was nice and crispy.

0:30:340:30:38

I had the beef and it was amazing. The beef was really lovely.

0:30:380:30:41

The pak choi with the garlic was incredible.

0:30:410:30:43

So both dishes were well received by the diners,

0:30:430:30:47

but was it really a sales disaster for John?

0:30:470:30:50

Now he's back, it's time to find out.

0:30:500:30:52

One, two, three.

0:30:520:30:54

Ugh.

0:30:550:30:56

Nice, I'll take that.

0:30:560:30:58

To catch up that deficit, I'm going to have to work really hard begging for the puddings.

0:30:580:31:02

Hands and knees.

0:31:020:31:04

HE WAILS

0:31:040:31:05

You might well cry, John. That was a disaster.

0:31:050:31:09

I can't believe how many people went for beef.

0:31:090:31:13

I know steaks are popular, but I just expected a lot more in a classy joint in London.

0:31:130:31:19

Obviously not.

0:31:190:31:20

Well, that told them.

0:31:200:31:22

Anyway, round two was a tragedy for John

0:31:220:31:25

and the figures, I'm afraid, don't make it any easier.

0:31:250:31:28

Although his salmon raised a total of £526.50,

0:31:280:31:31

once you've deducted the money spent on ingredients

0:31:310:31:34

it leaves John with a main course profit of £375.80.

0:31:340:31:39

Not the end of the world, until you compare it with Richard's figures.

0:31:390:31:42

His 49 portions of teriyaki beef raised an amazing £1,102.50.

0:31:420:31:48

Take away the money he spent on the ingredients

0:31:480:31:51

and he has a round two profit of £932.51 -

0:31:510:31:55

well over twice as much as John. Ouch!

0:31:550:31:59

So John's reputation is in the balance

0:32:060:32:10

and his dessert will need to perform spectacularly

0:32:100:32:13

or it'll be the silly bow tie for him!

0:32:130:32:16

With that thought in mind, we go into the third, and final, round - puddings!

0:32:160:32:20

This is where the rules might come to John's rescue.

0:32:200:32:24

The customers can pay what they think the dish is worth, with a minimum of £2

0:32:240:32:27

and a maximum of the sky's the limit.

0:32:270:32:30

Who knows? One rich benefactor with a sweet tooth,

0:32:300:32:34

and the game could go to John.

0:32:340:32:35

All right, it's a bit of a dream but stranger things have happened.

0:32:350:32:39

So what has our self-styled gastro guru lined up for pud?

0:32:390:32:43

I'm going to do a really rich creamy cheesecake, just a small cheesecake.

0:32:430:32:50

Well, John is famed for his cheesecake

0:32:500:32:52

and whether or not it fits with the Pan-Asian theme of the restaurant,

0:32:520:32:56

that's exactly what he's serving up.

0:32:560:32:58

Sitting on an almond biscuit base

0:32:580:33:01

and drizzled with an orange and cardamom syrup -

0:33:010:33:03

beat that Richard!

0:33:030:33:06

For dessert, to top off my meal, I'm going to do

0:33:060:33:08

a vanilla set cream and a ginger and mint syrup.

0:33:080:33:12

Richard has continued down the fusion route

0:33:120:33:15

and will be serving his vanilla panna cotta with roasted watermelon.

0:33:150:33:19

What an impossible choice!

0:33:190:33:21

Earlier in prep, Richard started by mixing

0:33:210:33:24

the ingredients for his panna cotta.

0:33:240:33:26

In here, we've got double cream, sugar and the vanilla pods, which

0:33:260:33:30

have all been scraped and then the seeds have gone in, but also the

0:33:300:33:34

pods been chopped up and put in as well to infuse the cream even more.

0:33:340:33:38

A big chunk of money on vanilla - a pound per pod -

0:33:380:33:42

so there's 22 in there,

0:33:420:33:44

so £22, just in vanilla.

0:33:440:33:46

Making sure that you utilise those pods is essential.

0:33:460:33:50

And what does John think about Richard's dessert?

0:33:500:33:53

I thought panna cotta was an Italian dessert.

0:33:530:33:55

Interesting. Well, you'd better get on with your cheesecake then,

0:33:550:33:58

which is a New York dish, by the way!

0:33:580:34:01

Stick with me, kid.

0:34:010:34:03

John has lined his cake tins with his almond sponge

0:34:030:34:06

and slowly baked his cheesecake mix, until it is set.

0:34:060:34:10

For him, it's all about presentation and timing.

0:34:100:34:13

You see, it's all crunchy on top with the almonds?

0:34:130:34:16

You put some syrup all the way round, let that

0:34:160:34:18

soak in a little bit and then you should be able to lift the ring off.

0:34:180:34:22

If you try and lift the ring off now without this being a little

0:34:220:34:25

moist, you'll rip the cheesecake to bits. Do you understand?

0:34:250:34:29

For their dessert dishes,

0:34:290:34:31

detail and presentation are all-important for both chefs.

0:34:310:34:35

And for Richard, it's his roasted watermelon that will

0:34:350:34:37

add a little panache.

0:34:370:34:39

What you get with this is the natural sugar coming from the melon,

0:34:390:34:44

crystallizing and just get a lovely dimension to the dish.

0:34:440:34:48

So both chefs are set and ready for orders, but John -

0:34:490:34:53

who has lost the last two rounds -

0:34:530:34:54

has now resorted to mind games, to undermine his rival's confidence.

0:34:540:34:59

Do you know how much 22 vanilla pods cost?

0:34:590:35:02

-22 quid.

-You paid a pound each?

0:35:020:35:04

-Yeah.

-I got six for 50p.

-Did you?

0:35:040:35:07

That's good.

0:35:070:35:09

Oh, no, you didn't, John!

0:35:090:35:11

You paid exactly the same price as Richard - a pound a pod!

0:35:110:35:14

Although, while shopping earlier in the day, Richard did

0:35:140:35:17

take his eye off the ball and ease off on his haggling.

0:35:170:35:20

So I've found my watermelons, and these nice and cheap.

0:35:200:35:24

£4, just under £4 each,

0:35:240:35:26

so I need three, so 12 quid

0:35:260:35:29

for the main ingredient of my dessert - bargain.

0:35:290:35:32

So Richard settled for the set prices, but John bravely

0:35:320:35:36

bartered on and took to the street,

0:35:360:35:38

in search of bargains. Collie, olly, olly!

0:35:380:35:41

-So what are these then?

-Minneolas.

-Minneolas.

0:35:410:35:44

-What, half orange...

-Half orange, half tangerine, yeah.

0:35:440:35:46

-And how much are they?

-£1 a bowl.

-£1 a bowl?

0:35:460:35:49

Fantastic, thanks very much indeed.

0:35:490:35:52

Look at that. A whole bag of citrus fruit here, £4.50.

0:35:520:35:57

Goodbye, Richard

0:35:570:35:58

So, John's trip out was well worth it.

0:36:000:36:03

With all the other dessert ingredients

0:36:030:36:05

added to his oranges,

0:36:050:36:07

John has actually made up a little ground on his rival,

0:36:070:36:09

spending a mere £25.28.

0:36:090:36:12

Richard, on the other hand, spent

0:36:120:36:14

considerably more, totalling

0:36:140:36:15

up £44.21 on melon, vanilla pods

0:36:150:36:18

and all the other bits and pieces.

0:36:180:36:20

Back in the kitchen and time for a quick tasting.

0:36:240:36:27

Does Richard's dish reflect that extra money he spent?

0:36:270:36:30

Very simple vanilla panna cotta.

0:36:300:36:32

Yeah, very different.

0:36:320:36:34

Yeah, interesting combination.

0:36:340:36:36

So it's an Italian-based dessert, gone to the Orient.

0:36:360:36:39

-You could say that.

-Cool.

0:36:390:36:41

-What have we got? Cheesecake?

-Yeah.

0:36:410:36:43

And it's what it says on the lid, really.

0:36:430:36:46

-It's light, lighter than you think it's going to be.

-Yep.

0:36:460:36:50

The citrus aspect works really well.

0:36:500:36:53

Nice, really good.

0:36:530:36:54

Come on, boys. Really?

0:36:540:36:57

I think he's onto a bit of a winner there. It's a good dessert,

0:36:570:37:00

but I don't know how much he spent on it.

0:37:000:37:02

And John?

0:37:020:37:03

I thought that was definitely his...

0:37:030:37:07

worst course.

0:37:070:37:08

Yes, diplomatic as ever, then, John.

0:37:080:37:11

So the rules for desserts are a little different.

0:37:110:37:14

Ladies and gentlemen, John Burton-Race

0:37:140:37:17

and Richard Phillips.

0:37:170:37:19

CHEERING

0:37:190:37:20

In this round, the two chefs have to go out

0:37:200:37:22

to the restaurant and present their dishes directly to the customers.

0:37:220:37:25

Or, in John's case, throw yourself on their mercy

0:37:250:37:28

and beg them to buy it!

0:37:280:37:30

When it comes to results, I've had

0:37:300:37:32

a really bad, unsuccessful evening,

0:37:320:37:34

so I am going to beg...

0:37:340:37:36

LAUGHTER

0:37:360:37:38

I'm disappointed that everyone ate the steak

0:37:380:37:41

and it's getting to the point where, yes, I've had

0:37:410:37:43

my nose rubbed in it, but I don't think I can take much more,

0:37:430:37:46

without being violent.

0:37:460:37:48

LAUGHTER

0:37:480:37:49

-So, for God's sake, buy my dessert, not his

-BLEEP

-thing.

0:37:490:37:54

Thank you very much.

0:37:540:37:55

APPLAUSE

0:37:550:37:57

What a load of rabble that was! Oh, God!

0:37:570:38:02

Now they are supposed to be selling their puddings to the customers,

0:38:020:38:05

but it seems, instead, they've turned it

0:38:050:38:07

into a bit of a slanging match.

0:38:070:38:09

Cheesecake should have a crumb base. Sponge, what's all that about?

0:38:090:38:12

I really must insist that you don't eat that panna cotta,

0:38:120:38:15

it's full of gelatine.

0:38:150:38:17

-Does it taste like cheesecake?

-No, no, no, no.

0:38:170:38:19

You can have cheesecake anywhere.

0:38:190:38:21

So they have both bad-mouthed each other's dishes,

0:38:210:38:23

but has it put the customer off?

0:38:230:38:25

No, it hasn't!

0:38:250:38:26

For my dessert, I've gone for the cheesecake, and I think that

0:38:260:38:29

was partly based on John's pitch. I, kind of, felt a bit sorry for him.

0:38:290:38:33

I ordered the panna cotta. Big fan of watermelon.

0:38:330:38:35

Absolutely hate cheesecake, so no matter what John has said to me,

0:38:350:38:38

it wouldn't have happened.

0:38:380:38:40

And as service for Round 3 gets underway, it's obvious

0:38:400:38:43

that John's begging has come good.

0:38:430:38:46

-Orange cheesecake, please.

-Perfect.

0:38:470:38:49

Cheesecake for me.

0:38:490:38:50

Can I get the cheesecake, please.

0:38:500:38:51

Three cheesecake, one panna cotta.

0:38:510:38:54

Seven cheesecake, two panna cotta.

0:38:540:38:55

-God, we've only just started and we're running out.

-Cheesecake on the pass, chef.

0:38:550:38:59

Cheesecake is simply flying off the pass and don't we know it!

0:38:590:39:04

Four cheesecake, two panna cotta.

0:39:040:39:06

Not another cheesecake! Oh, my God.

0:39:060:39:08

-Four cheesecake, one panna cotta.

-Oh, no!

0:39:080:39:11

Please make somebody have a panna cotta, I'm begging you.

0:39:110:39:13

All of a sudden, Mr Burton-Race has come alive.

0:39:130:39:16

It's the first time...

0:39:160:39:17

Oh, someone's crying in here, I can tell you!

0:39:170:39:20

Nice to see you smiling, for the first time all day.

0:39:200:39:22

I'm happy for you.

0:39:220:39:24

Do you know what? Thank you. It's nice to hear you crying.

0:39:240:39:26

LAUGHTER

0:39:260:39:28

Well, it was getting too easy, wasn't it?

0:39:280:39:30

This could be the greatest comeback since Take That!

0:39:300:39:33

-The cheesecake, as well, please.

-Another cheesecake.

0:39:330:39:37

Four cheesecake, please.

0:39:370:39:38

And it's Richard who is this time left

0:39:380:39:40

standing, pondering over a plethora of superfluous panna cotta. Ah.

0:39:400:39:45

John, of course, is in his element.

0:39:470:39:49

Wouldn't it be a shame if, in his moment of glory

0:39:490:39:52

he suddenly discovered he's not made enough and ran out?

0:39:520:39:56

I need three cheesecake, three panna cotta.

0:39:560:39:59

I haven't got it.

0:39:590:40:00

Ooh, he's run out. Ooh. Shame.

0:40:000:40:03

Oh, dear!

0:40:030:40:04

I told you to make another one!

0:40:040:40:06

It's your fault.

0:40:060:40:08

What a blow!

0:40:080:40:09

Not only has John lost money on those last few sales,

0:40:090:40:12

he's having to pass the dishes and the profit over to his rival.

0:40:120:40:16

Lucky it's all over.

0:40:160:40:19

Chefs, service is all over.

0:40:190:40:20

-Thank you.

-Thank you very much, John.

0:40:200:40:22

Cheers. Thanks for a good day.

0:40:220:40:24

Well, he might have been caught short in the cheesecake department,

0:40:240:40:27

or he might have just done enough to pull a pudding fast one.

0:40:270:40:31

It's all down to the diners now and what they feel like paying

0:40:310:40:34

for our chefs' efforts.

0:40:340:40:35

For the dessert, I had the panna cotta

0:40:350:40:38

and the panna cotta itself was really nice, really rich and creamy.

0:40:380:40:41

I paid £8 for it.

0:40:410:40:42

I had the cheesecake for dessert.

0:40:420:40:44

I thought it was absolutely fantastic

0:40:440:40:46

and very happy to pay £5 for that.

0:40:460:40:48

I'd just like to eat another one.

0:40:480:40:49

I ordered the panna cotta and I would pay

0:40:490:40:52

certainly full whack for that. £8.

0:40:520:40:56

And while we tot up the final profits,

0:40:560:40:58

let's find out just how many desserts

0:40:580:41:01

our chefs actually sold.

0:41:010:41:02

Well, John did, indeed, do very well,

0:41:020:41:05

selling 45 portions,

0:41:050:41:07

although could have sold a few more, had he made enough.

0:41:070:41:11

Richard was left in the doldrums, selling just 26 panna cottas,

0:41:110:41:15

including the bonus sales he picked up from John.

0:41:150:41:18

So it's been a punishing day of highs and lows for both teams,

0:41:210:41:25

from hard-core haggling to bare-knuckle baking.

0:41:250:41:28

But at last, it's time to put them out of their misery

0:41:280:41:31

and find out just who has won this major league cook off

0:41:310:41:34

and who is going to take the journey of shame,

0:41:340:41:37

wearing a silly bow tie.

0:41:370:41:39

Come on, let's get it over with.

0:41:390:41:41

One, two, three.

0:41:410:41:44

Not bad, though.

0:41:470:41:49

All right.

0:41:500:41:51

LAUGHTER

0:41:510:41:53

-Oh,

-BLEEP.

0:41:530:41:55

A resounding victory today, then, for Richard Phillips,

0:41:550:41:58

who earned over £500 more

0:41:580:42:00

than his rival and who will leave

0:42:000:42:02

the kitchen a happy man.

0:42:020:42:04

-I don't know if you remember, John...

-I do remember.

0:42:040:42:06

-It seems a long time ago now.

-Give me the bow tie.

0:42:060:42:09

The booby bow tie. Come on, let's see if it suits you.

0:42:090:42:12

It will. It will match my eyes.

0:42:120:42:14

Flap your feet and your flower, you're laughing.

0:42:140:42:17

A round of applause for Richard Phillips.

0:42:170:42:20

Yes, it's Richard who takes the applause.

0:42:220:42:25

But let's not forget that both chefs are winners,

0:42:250:42:28

as they've earned a huge amount of money for their chosen charities.

0:42:280:42:32

My chosen charity this evening is Hospice in the Weald,

0:42:320:42:34

who work with people that are terminally ill.

0:42:340:42:36

My charity tonight is STARS.

0:42:360:42:38

They're going to get all the money that I won tonight.

0:42:380:42:40

They do a lot of work for heart conditions,

0:42:400:42:44

including vasovagal syndrome and so they will definitely

0:42:440:42:48

benefit from my efforts today.

0:42:480:42:50

Thank you very much. Thank you. Thank you, thank you.

0:42:500:42:53

John's a great chef, but a really, really bad loser,

0:42:530:42:56

so when you beat him, it's even more satisfying.

0:42:560:42:58

And I didn't just beat him by a little, I beat him by loads - £500!

0:42:580:43:01

He won it and I'm not very good at losing,

0:43:010:43:05

I have to be honest with you.

0:43:050:43:07

However, one consolation -

0:43:070:43:09

I quite like myself in this. What do you think?

0:43:090:43:12

Hmm, suits you. sir,

0:43:120:43:13

But it's hurrahs all round, as once again, two top chefs have shown

0:43:130:43:17

that they've got what it takes

0:43:170:43:18

to put their menus where their mouths are!

0:43:180:43:21

For a selection of recipes from the series, log on to...

0:43:210:43:27

Subtitles by Red Bee Media Ltd

0:43:510:43:54

Download Subtitles

SRT

ASS