Stoke Park Chefs: Put Your Menu Where Your Mouth Is


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Britain's top chefs...

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-Yee-ha!

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

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-This is going to be a good battle.

-..to see who can make the most money

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from creating fabulous food for the great British public.

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It's all about making money.

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Our award-winning chefs

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will be putting their reputations on the line...

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Help me!

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

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-Yes!

-..for a room full of ravenous diners.

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-We can't have customers waiting.

-We want beef!

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-Perfect.

-Wow.

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

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-This is impossible.

-..with a limited budget...

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-Deal.

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

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

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That took forever to cook.

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

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-Rock on.

-..and win?

-We came, we saw, we conquered.

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Today the superbly seasoned Ed Baines

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takes on the full of flavour Stephanie Moon.

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Both chefs are at the top of their game,

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but this is the match that will test their culinary strengths

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to the absolute limit.

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-Are you ready, Ed?

-Yeah, yeah!

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Coming up, Ed gives a classic dish his own unique sultry spin.

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This is no ordinary duck sauce,

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this is a duck sauce with Seville oranges.

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Stephanie finds herself in deep trouble with the man in charge.

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-I'm really sorry.

-I'll speak with the guests and we're going to speak after service.

-OK.

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-But who will claim victory today?

-APPLAUSE

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Ah, the great British countryside,

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sun-kissed oasis of peace, tranquillity and bird song...

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And it's all about to be shattered,

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as two gastronomic giants go head to head

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in one of the greatest food fights in TV history.

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I want to hit the ground running with this.

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I'm going to really come out fighting.

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Our challengers couldn't be more different. On one side,

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a chef who has worked his way around the world

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and run some of London's most popular restaurants,

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it's fearless food god, Ed Baines.

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Fresh, clean, simple.

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They're the three sort of pillars

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that I design and create everything around.

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I absolutely hate losing, I don't know how to deal with it.

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And on the other side,

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a Yorkshire lass who is renowned for the menus she's produced

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at some of the UK's finest country hotels.

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It's gourmet goddess, Stephanie Moon!

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'The thing for me that I love about being a chef is the food.'

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It's the ingredients,

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it's the turning something very simple into something amazing.

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I think as a chef you have to be on your game,

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you have to be competitive.

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Right now our battling chefs

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know nothing about the challenge ahead of them,

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but they're about to find out.

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They'll be fighting it out at Humphrey's,

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an award-winning fine dining restaurant at Stoke Park,

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a luxury country club and hotel in Buckinghamshire.

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This venue has a top notch reputation

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and customers here are used to service

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that is absolutely first class.

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I love the venue, it's a very special place for a very special occasion.

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The atmosphere here is really lovely, actually.

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It's really warm and actually quite intimate.

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So the challenge for our chefs is to rack their brains

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and pull out all the stops to create menus which are truly outstanding.

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And if that wasn't enough,

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they'll also have to source and buy all their own ingredients.

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They've each got a budget of £500

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with which they'll have to find the very best deals

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as the winner of this competition

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will be the chef who makes the most money for their chosen charity.

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Ed Baines and Stephanie Moon,

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

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So, country house hotel, Ed. Are you feeling happy about that?

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I've never worked professionally in a country house hotel. I know you have for years,

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so I'm sure you're feeling a lot happier about it than I am.

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I think it's right up your street,

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from the background of a hotel, fine dining...

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Well, we'll see. I'm not taking any chances with you.

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I think you're going to be bang on the button there

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and I think I need to watch my back.

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The thing is, I always feel there's an element of conservative nature

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within country house hotel menus and I'm not quite sure how to play this.

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I know you've got a great repertoire.

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I'm thinking, shall I go head to head,

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or maybe play it a bit different, like, "ooh"?

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I think it's a tough challenge. I think I'm not sitting pretty

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and I've just got to get out there and see what happens, really.

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-So good luck, Ed.

-Good luck.

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-All the best.

-I'm worried. SHE LAUGHS

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Well, what an almighty clash this looks set to be.

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Stephanie's background in country house hotel kitchens

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has got Ed quaking in his boots.

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But Stephanie knows that will only make the lad fight even harder.

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Does Stephanie have the edge?

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Or will Ed cook his socks off and surpass himself?

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Both chefs are plotting for victory.

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So my strategy is to get the best deals I can,

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get the best food I can on the plate,

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cook my heart out and hopefully those diners are going to love it.

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So Stephanie's going for great deals and top-notch cooking,

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but what about her opponent Ed?

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My strategy is very straightforward.

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I'm cooking in a Victorian house and I've created a Victorian menu.

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I'm not going to go, "Oh, I'm buying all cheap bits and bobs,"

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and then charge a load for them.

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No, this is a very, very up-market hotel. The clientele that go

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there aren't shy of spending money, if it's value for money.

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Ah, so Ed is playing it straight

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and creating a menu tailor-made for a country house hotel!

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With their battle plans in place, our chefs talk starters.

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My starter today is going to be a fantastic Arbroath smokie pate.

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I'm going to make it as a terrine.

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Very classical. You don't often see terrines nowadays. Very British,

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very honest, very modest.

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I'm going to sell a fair few of these.

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Ed will be serving his smokie haddock pate with...

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Stephanie has decided on local partridge.

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I'm going to crust the partridge with some local cobnuts, then serve

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it with a blackberry and herb salad and with some home-made

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oatcakes and a tiny bit of potted game on there as well.

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So Stephanie's dish is more elaborate than Ed's

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but which one will entice the diners?

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Getting a menu right in any restaurant is a massive challenge,

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but cooking it in a venue this grandiose

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and unfamiliar has got to be seriously intimidating.

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Our chefs are in awe as they pull up

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and Lucas, the restaurant's maitre d', is waiting to show them

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the opulent surroundings that will be their battleground today.

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Lovely, thank you.

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-Wow this is very grand, isn't it?

-It's gorgeous.

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The standards here are top-notch

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and our chefs are left under no illusion

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about what's expected of them.

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Guys, that's the kitchen for tonight.

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The restaurant has a very high expectation, so I want you to

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uphold that service and expectation, especially during the service.

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-Thank you.

-And good luck.

-Thank you.

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No pressure then, chefs!

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Ed and Stephanie have been assigned two valiant volunteers from the

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regular kitchen staff to help them prepare their three courses,

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and with service only hours away,

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they need to get their teams onside and fired up.

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We haven't got long. There's no time, really, for idle banter.

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Tonight, hopefully, we're going to kick their butt.

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-Are you up for it, guys?

-Yes, chef. Let's go.

-Excellent, excellent.

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And now the race is on!

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With just over five hours until the start of service,

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our chefs launch themselves into their starter preparation.

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Stephanie's hoping that her partridge will be a winner.

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It's good stuff, that.

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What we've got here are new season partridge.

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We're roasting it as a crown. We're going to take the partridge

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breast off last minute. That's going to put myself

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and my guys under pressure because it's a la minute cooking.

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By cooking to order in this way,

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Stephanie's taking on a lot of extra pressure.

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We're then putting a crust on the top

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and we're gratinating it under the grill,

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which is even more pressure, so it's not an easy dish,

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but I believe in this.

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I think the cobnuts and this local partridge are sensational.

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So Stephanie's going for high risk, but what of her opponent Ed?

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The food I'm cooking is more... I wouldn't say more grounded.

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It's more straightforward, really.

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These are my Arbroath smokies,

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so I've gone for something a bit more down to earth, really.

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He's not been at it long, when old Ed starts to feel the strain.

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I need to spend a bit more time down the gym.

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You need to be fit to be a good cook.

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Luckily, relief is on its way, Ed.

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Lovely. Oh, thank you very much.

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After you've been a chef for a number of years,

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you struggle and suffer when you're a young pup in the kitchen,

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but once you've made it to the top, of course, you are a god

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and served tea on a regular basis.

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Ah, bless - Ed thinks he's a god.

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We'll see how divine his dishes are!

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That looks like a lovely cup of tea. Thank you very much

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and I think the young lady over there

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would probably like a cup of tea.

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Being from Yorkshire, she doesn't go long without a cup of tea.

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This truly is the lull before the storm

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and our chefs are displaying the camaraderie of the trenches.

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-Did you enjoy the tea I ordered for you?

-Very much so.

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Thank you very much.

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As time goes on and we go in to service, you and I will be feuding.

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Sounds good to me.

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But at the moment I think it's nice to keep it calm and friendly.

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Very quintessentially British of you.

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Well, we're not fooled by all this mutual back-patting.

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Once this competition kicks off,

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these poor innocents aren't going to know what's hit them!

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The chef who makes the most profit will win this competition, so

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earlier on in the day, Stephanie and Ed went shopping for their starter

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ingredients, focussed on buying the minimum they'd need to cover

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the evening's service, but keeping their costs as low as possible.

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I'm here at the butcher's.

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I want some local partridge, which is a quality product which

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demands a lot of money, but I'm looking for a really good price,

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because I want to nail this starter.

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I can see it all hanging behind you there.

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It's the start of the game season.

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-What have you got?

-Some fresh local partridge from the Hambleden Estate.

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That sounds exciting,

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that sounds like the sort of thing I'd like to cook.

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That's all very well, Stephanie but you need to get a good price

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and partridge doesn't come cheap.

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Ed went in search of his smokies.

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Oh, yeah, yeah.

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Got some beautiful stuff here, these fellas.

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The Arbroath smokies, fresh in today.

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We've come up at £74.

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Well, I need to get a really good price on these.

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This is the starter. I can't pay too much money on this.

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What are we in for, mate?

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If I start off by knocking £5 off a kilo,

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-from 17.50 down to 12.50.

-Right.

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That's a generous reduction, but Ed wants more.

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So from 74 down to 53. I can do them for 50.

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-45.

-45, I'm happy with 45.

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You're all right with 45?

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I'm absolutely chuffed, that's brilliant.

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-No worries.

-Chuffed as a smokie.

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So Ed's struck gold!

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He's managed to get the main ingredient

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for his starter for just £45.

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That's almost £30 off the original asking price!

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Will rival Stephanie be as plucky with her partridge?

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They're going to be around £3 each.

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Any chance of doing a little bit of something on £3.

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If I took 20, what kind of deal could we do there?

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-£50.

-£50 for 20 partridge. Yep.

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That's a really good price.

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Respect. Nice one, sir.

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Happy, very happy with that deal.

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So how will the money our chefs have spent on ingredients

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impact on the prices they give their starters?

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With the other ingredients included,

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Ed's spent a total of £66.57

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and has put his starter on the menu at £11.50.

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Stephanie's total spend on her starter ingredients was

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a pricey £79,

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but she has put her starter on the menu for £14.50,

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£3 more than Ed's,

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so both chefs could make some cracking profits.

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Back in the restaurant kitchen, the start of service is looming

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ever closer, but for now our chefs are still the best of chums.

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I've achieved nothing,

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but as you know with cooking, it's funny how suddenly...

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Achieved nothing? You seem to have a lot going on.

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Well, nothing actually making me feel

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an element of confidence that this is going to come together in time.

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Get cracking, then!

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Ed blends his smoked fish with creme fraiche, gherkins, capers

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and wholegrain mustard, before adding butter,

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parsley and lemon juice.

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And his rival is watching his every move.

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Ed said he'd done nothing.

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It doesn't look like he's done nothing to me.

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I'm not going to let him pull the wool over my eyes.

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I'm just going to keep strong and keep pressing on.

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It seems now our chefs are finally starting to feel the pressure.

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Time is slipping away from me and, to be honest, I've really

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sort of achieved nothing at the moment.

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So far I've made Arbroath smokie pate

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that's yet to go in the terrine moulds.

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The whole thing is bordering on catastrophe tonight,

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I've got to be honest.

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There's no wake-up call quite like running out of time, is there, Ed?

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Across the kitchen, Stephanie looks in control

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and on top of her game, literally.

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We're making a potted game.

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This is the leg from the partridge,

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stewed down with some of the game.

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Bit of venison in there, bit of rabbit.

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But instead of putting it in a pot,

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we're going to make, like, a sausage

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and then tie the ends off

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so it can't go anywhere

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and get it in the blast chiller.

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The clock strikes six

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and service is just one hour away.

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Already hungry diners are arriving

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and taking their seats in the opulent dining room.

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In the kitchen, our chefs are racing through

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the final stages of their preparation,

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while in the restaurant, there's a buzz of excitement and expectation.

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I'm hoping that tonight's going to be quite eventful.

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Looking at the menu, it does look like the food's going to be great.

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It looks very, very interesting, quite intricate.

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As the diners study their menus,

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they have no idea which chef is cooking which dish.

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Which starter will they go for?

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Ed's Arbroath smoked pate

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or Stephanie's partridge with cobnut crust?

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Before we find out, our chefs get the chance to suss out

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their rival's opening salvo in today's culinary clash.

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Stephanie's partridge is up first.

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So often game is looked upon as a masculine type dish.

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What you've achieved here I think is so lovely,

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cos it's got a real effeminate, gentle feel.

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The flavours are lovely,

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nothing's overpowering, it all weaves together.

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-Shall we try yours?

-Come on, then.

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What I'm hoping I've achieved is to retain

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the flavour of an Arbroath smokie, without all

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the shenanigans of hacking your way through it. So a simple pate.

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It's simple, but it's lovely.

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Nice, clean flavours.

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-You serve me this, chef, I'd be quite happy.

-You'd be happy.

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Well, they're both impressed, which isn't going to ease the nerves.

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Overseeing tonight's proceedings and making sure the chefs don't

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short-serve the diners is Chris, the restaurant's usual head chef.

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The hour of reckoning is upon us and, ready or not, it's time

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for our chefs to go to war.

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Are you ready to order your starter, please?

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Can I have partridge, please?

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I like game and I'm not too keen on smoked food,

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so it's the partridge for me.

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-Pate for me, please.

-Very good.

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And I'm going to choose the pate because it's got the word

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beetroot in it, my favourite food.

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As the orders come through to the kitchen,

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both our chefs are on tenterhooks.

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First check on, guys.

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We want to do proud tonight.

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So it's four pate, six partridge.

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-Yes!

-Yes, chef!

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Six partridge, yes!

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Oh, Stephanie's off to a strong start,

0:16:080:16:11

but there are plenty of diners still to order.

0:16:110:16:14

Madam.

0:16:140:16:16

I would really like to try the smoked pate, please.

0:16:160:16:19

This battle is all about profit and as Stephanie spent more on her

0:16:190:16:24

ingredients, she's got to sell more dishes to win the round.

0:16:240:16:28

Can I have the Arbroath smoked pate, please?

0:16:280:16:31

Could I have the partridge, please?

0:16:310:16:33

So far our chefs are evenly matched.

0:16:330:16:37

Three pate, three partridge.

0:16:370:16:39

There we go there. I'll finish the bread and we're off.

0:16:390:16:42

Ed is lining up his plates and banging them out

0:16:420:16:44

but as predicted, Stephanie's "of the minute"

0:16:440:16:46

preparation is piling on the pressure.

0:16:460:16:49

So this is my a la minute bit.

0:16:490:16:50

This is where, if I burn it, we're in trouble.

0:16:500:16:54

Check on, two partridge, two pate.

0:16:560:17:00

Happy days.

0:17:010:17:02

Our chefs are slugging it out blow for blow,

0:17:020:17:05

but then Ed lands a punch.

0:17:050:17:07

Four pate, two partridge.

0:17:070:17:09

Oh, I don't like that check.

0:17:090:17:11

That's no good.

0:17:110:17:13

Even Stevens now.

0:17:130:17:15

All right then, chef, all right.

0:17:150:17:17

And then Ed strikes again.

0:17:170:17:19

-Four covers, four pate.

-Ooh!

0:17:190:17:22

It looks like Ed is taking the lead

0:17:220:17:24

and Stephanie isn't happy.

0:17:240:17:26

Oh, I think I've had it.

0:17:260:17:28

Check on, large table.

0:17:280:17:30

Ten covers, six pate, four partridge.

0:17:300:17:33

Another strike for Ed.

0:17:330:17:34

Five covers, five pate.

0:17:340:17:37

-Aargh, no!

-And then another!

0:17:370:17:39

And then the final insult.

0:17:390:17:42

Last order of the night, two covers, two pate.

0:17:420:17:46

I've never been so disheartened to hear the word pate in my life.

0:17:480:17:52

Before we find out who sold the most dishes,

0:17:520:17:55

what did the diners think of their starters?

0:17:550:17:58

I had the pate as the starter.

0:17:580:18:00

It was very nice. It was very mild, but quite creamy.

0:18:000:18:04

I had the partridge. It was amazing.

0:18:040:18:07

It was so delicious, I can't even begin to explain.

0:18:070:18:10

A glowing reception for our chefs' creations

0:18:100:18:14

but the question that really matters is how many servings have

0:18:140:18:17

each of them sold in this first round?

0:18:170:18:20

Three, two, one.

0:18:200:18:22

-Yeah.

-Well.

0:18:220:18:25

I think that's what you call a whitewash.

0:18:250:18:27

Not bad, chef.

0:18:270:18:28

But that gives me a way to go, doesn't it?

0:18:280:18:31

You've got a battle now.

0:18:310:18:33

-You ready?

-Yeah, I am.

0:18:330:18:34

-It's going to get hot now, isn't it?

-Well, hot and bothered, hey?

0:18:340:18:37

Ed and Stephanie know how many starters they've sold,

0:18:370:18:40

but what they don't know is how much profit they've made.

0:18:400:18:43

Ed spent less than his rival and

0:18:430:18:45

charged less for his pate starter.

0:18:450:18:48

His 35 sales have earned him a total

0:18:480:18:50

of £402.50 and when he takes

0:18:500:18:52

off what he spent on ingredients,

0:18:520:18:55

he's left with a profit of £335.93.

0:18:550:18:58

Stephanie spent more on ingredients

0:19:000:19:02

but priced her starter higher than Ed's.

0:19:020:19:05

Her 24 sales have netted a total of £348.

0:19:050:19:09

When she takes away her costs, she is left with

0:19:090:19:11

a smaller profit of £269.

0:19:110:19:14

So Ed is currently in the lead, but it's the main course

0:19:150:19:19

round that's the big one, so there's still everything to play for.

0:19:190:19:22

This is the round where both chefs have the chance to make their

0:19:240:19:27

biggest profits, so what delights do they have up their sleeves?

0:19:270:19:31

For my main course today I'm going to serve Duck a L'Orange.

0:19:310:19:34

That goes together perfectly. It fits with my strategy

0:19:340:19:37

and of course it's going to jump out of the menu.

0:19:370:19:40

Ed will be serving his duck with...

0:19:400:19:42

So Ed's going for a classic dish,

0:19:450:19:47

but what's his rival Stephanie going for?

0:19:470:19:50

My main course, I'm going for halibut.

0:19:500:19:53

Halibut to me is one of the kings of the sea, it really is,

0:19:530:19:56

and I think halibut is really going to impress those diners.

0:19:560:20:01

Stephanie is serving her halibut with crab and lime croquette,

0:20:010:20:04

carrots, vermouth sauce

0:20:040:20:05

and spinach princess,

0:20:050:20:06

which is spinach cooked with mushrooms and butter.

0:20:060:20:09

Which of these tasty dishes will the diners go for in tonight's service?

0:20:110:20:15

Time will tell, but first our chefs need to get them ready, and fast.

0:20:150:20:20

Ed talks one of his sous chefs through

0:20:200:20:22

how he wants his duck breasts prepared.

0:20:220:20:25

You're going to pan fry them fat side down.

0:20:250:20:27

You'll start on a moderate heat

0:20:270:20:28

to render the fat off the duck breast.

0:20:280:20:30

I don't want to add too much oil to the duck, just to retain the flavour.

0:20:300:20:33

So you just want to go nice and close, scoring it, keeping

0:20:330:20:36

only a centimetre between each slice

0:20:360:20:39

and really allow the fat to escape

0:20:390:20:41

and then we're going to get a lovely crispy skin all the way through.

0:20:410:20:45

-All right, chef?

-Thank you.

0:20:450:20:47

On the other side of the kitchen,

0:20:470:20:49

Stephanie's in high spirits.

0:20:490:20:52

Look, Wayne, we're on a roll!

0:20:520:20:54

She's got her team onto making the crab

0:20:550:20:57

and lime croquettes that will go with her halibut.

0:20:570:21:00

After mixing fresh crab meat with lime zest

0:21:000:21:03

and mashed potato, they're made into barrel shapes, dipped in flour,

0:21:030:21:06

egg and breadcrumbs and then they're ready for deep-frying.

0:21:060:21:10

The winner of this competition will be the chef

0:21:120:21:15

who makes the most profit,

0:21:150:21:17

so earlier in the day, when they went shopping, Stephanie and Ed knew

0:21:170:21:20

they had to keep their spending on ingredients to an absolute minimum.

0:21:200:21:24

By making a pricey fish like halibut the star of her main dish,

0:21:240:21:28

Stephanie knew that she was taking a big tactical risk

0:21:280:21:31

and that failing to get a good deal could cost her the competition.

0:21:310:21:35

I want the quality that that fish is going to give me.

0:21:350:21:37

With halibut, you've got to be winning.

0:21:370:21:39

-Get it on the scale and weigh it up for you.

-Yeah.

0:21:390:21:41

And how much would that be?

0:21:410:21:42

£124.

0:21:420:21:44

I'm thinking maybe a little bit less.

0:21:450:21:48

Less fish?

0:21:480:21:49

Yeah, 16 out of that.

0:21:490:21:51

I really need it all.

0:21:520:21:54

It's a lot of money that, oh!

0:21:540:21:56

Oh, the dilemma!

0:21:560:21:57

Stephanie needs to make the right decision here.

0:21:570:22:00

She can't risk not buying enough, but she has to hold on

0:22:000:22:03

to every penny she can.

0:22:030:22:04

Ed's in search of duck breasts for his retro classic main course

0:22:060:22:11

and decent duck isn't cheap either.

0:22:110:22:13

I want a big buy up today, so I know you're going

0:22:130:22:15

to do me some deals, aren't you?

0:22:150:22:17

We're going to start at about £4 per breast.

0:22:170:22:20

That's eight quid a packet.

0:22:210:22:23

I mean, I'd ideally want to get a packet of duck for a fiver.

0:22:230:22:27

-Do you now?

-Yeah.

0:22:270:22:29

-That's a very good price, isn't it?

-It is a good price.

0:22:290:22:32

-So you want to pay a fiver and I want to charge you £8.

-Yes.

-So £6?

0:22:320:22:36

-5.50?

-5.50 and we've got a deal.

0:22:360:22:38

Lovely, that's good.

0:22:380:22:40

Oh, Ed's bagged a cracking reduction there!

0:22:400:22:42

Will Stephanie be able to get a result like that?

0:22:420:22:45

Well, you say it should be 124 quid.

0:22:450:22:47

-Yes.

-How about 90 quid?

0:22:470:22:51

-If we go 100...

-Go on!

-If we go 100 then we can...

0:22:510:22:55

How about 95?

0:22:550:22:57

-Yeah, I'm happy with that.

-95 quid.

-95 quid. Fishy hands.

0:22:570:23:00

Yeah, I don't mind.

0:23:000:23:02

95 quid, I'm happy.

0:23:020:23:03

She's smiling!

0:23:030:23:05

Stephanie's got a great deal on her halibut

0:23:050:23:07

but in trying to reduce her costs, she's only bought

0:23:070:23:10

enough for half the number of diners expected in the restaurant tonight,

0:23:100:23:13

so she's taking one almighty risk.

0:23:130:23:16

I've portioned up my halibut.

0:23:160:23:19

There's only 30 pieces here.

0:23:190:23:21

That's a risky thing, only cooking for half the customers, but it's

0:23:210:23:25

so expensive, I don't want to waste one single piece of this fish.

0:23:250:23:29

So Stephanie's playing high stakes,

0:23:290:23:31

while Ed is playing it safe, but how will the amounts they've spent

0:23:310:23:35

impact on the menu prices our chefs give their main courses?

0:23:350:23:38

Well, Ed's spent a total of £146.96

0:23:390:23:42

on his main course ingredients

0:23:420:23:44

and has put his duck on the menu at a costly £21.50.

0:23:440:23:49

Stephanie's total spend on her main course ended up being less than

0:23:500:23:53

Ed's at £132.42,

0:23:530:23:56

but she's priced her dish

0:23:560:23:58

at a rather steep £25.

0:23:580:24:01

With only enough portions to feed half the diners,

0:24:010:24:03

she hasn't got much choice other than to price high.

0:24:030:24:06

Back in the restaurant kitchen, Ed's keen tactical mind has already

0:24:080:24:12

worked out that he could be in a win-win situation.

0:24:120:24:15

Steph's got 30 portions of fish there.

0:24:150:24:18

Whatever happens, I'm getting 50% of the sales so, you know, great.

0:24:180:24:23

If you order halibut and she's run out, you're getting duck.

0:24:230:24:27

Ed's racing through all possible scenarios,

0:24:270:24:30

but Stephanie doesn't seem too phased

0:24:300:24:32

and is doing a test run of her dish.

0:24:320:24:34

Get a few bits of dill on there, here and there.

0:24:340:24:38

I think this halibut dish, it is a risk taker

0:24:380:24:40

but I feel good about it,

0:24:400:24:42

I want to make lots of profit on it and I think it's a winner.

0:24:420:24:46

We'll see, Stephanie.

0:24:460:24:48

Ed thinks that old retro classic Duck a L'Orange

0:24:480:24:51

will be a winner for him.

0:24:510:24:53

Just making his sauce has made him come over all creative.

0:24:530:24:56

This is no ordinary duck sauce,

0:24:560:24:58

this is a duck sauce with Seville oranges.

0:24:580:25:02

Time to get serious, Ed, this is a competition!

0:25:020:25:05

OK, with an a l'orange sauce, the first thing you must do,

0:25:050:25:07

if you've got zest of orange is blanch it in boiling water,

0:25:070:25:11

take out the bitterness. Lots of bitterness in the orange zest.

0:25:110:25:14

Then it's gone back into the orange juice.

0:25:140:25:16

We've got no bits in there, so it's smooth.

0:25:160:25:18

Bring it up to the boil, and I've got some hot chicken stock.

0:25:180:25:20

I'm going to add the chicken stock to the orange sauce.

0:25:200:25:23

Ed sweetens the sauce with honey,

0:25:230:25:25

adds thyme and reduces it until syrupy.

0:25:250:25:29

Service is drawing closer and we'll soon find out whether it will be

0:25:290:25:32

Ed's classic duck or Stephanie's pricey fish that wins the day.

0:25:320:25:36

But first, what do our chefs make of each other's weapons of war?

0:25:360:25:40

Ed's up first.

0:25:400:25:41

I love the sweetness of the duck.

0:25:410:25:43

-The carrots are a bit sweet on sweet for me.

-Right.

0:25:430:25:48

I think the mash is a little bit gloopy.

0:25:480:25:50

That's more like it.

0:25:500:25:51

Steph's not holding back. What will Ed hit back with?

0:25:510:25:54

-It's a beautiful piece of fish.

-Yeah, it is.

0:25:540:25:56

Beautifully cooked. I love the presentation.

0:25:560:25:58

I love the spinach, I love the mushrooms,

0:25:580:26:00

the carrots are perfect and then I get lost.

0:26:000:26:03

-And the vermouth sauce, what do you think about that?

-I don't like it.

0:26:030:26:06

-No?

-No.

-Fair enough.

0:26:060:26:08

The sauce I think is very... again, a little bit sweet for me.

0:26:080:26:12

-Yeah?

-And it masks...

-Which is interesting,

0:26:120:26:14

cos you've got a lot of sweet here.

0:26:140:26:15

I say! The knives could be out for this round!

0:26:150:26:18

The diners tonight don't have a clue which chef has cooked which dish

0:26:180:26:22

and as ordering begins, both options are proving popular.

0:26:220:26:26

-Can I have the halibut?

-Halibut, yes ma'am.

0:26:260:26:29

-The Duck a L'Orange, please.

-Thank you very much, ma'am.

0:26:290:26:31

In the kitchen, both chefs

0:26:310:26:33

are listening out for that crucial first order.

0:26:330:26:36

Six halibut, four duck.

0:26:360:26:38

SHE MOUTHS

0:26:380:26:40

Six halibut makes me happy. Hey, Ed?

0:26:420:26:45

Yeah, yeah.

0:26:450:26:47

Don't believe you, Ed. But this round is only just beginning.

0:26:470:26:50

Next check - nine covers, seven halibut, two duck.

0:26:500:26:54

Rock and roll.

0:26:540:26:56

Oh, she's happy!

0:26:560:26:57

And the orders are still coming in.

0:26:570:26:59

I'll go for the Duck a L'Orange.

0:26:590:27:01

It's an all-time favourite.

0:27:010:27:03

I'm going to go for the halibut,

0:27:030:27:05

mainly because I'm not a massive fan of duck, actually.

0:27:050:27:08

Next check - four covers, three halibut, one duck.

0:27:080:27:10

Chef!

0:27:100:27:12

Stephanie's off to a flying start and Ed's feeling the pressure.

0:27:130:27:17

Steph's got the run on me at the moment, I'm trailing

0:27:170:27:20

quite significantly, actually, so I need a big order.

0:27:200:27:23

I need a big order to come my way.

0:27:230:27:25

I really need that.

0:27:250:27:27

-Four covers. Three halibut, one duck.

-Yes, chef!

0:27:270:27:31

Oh, it's not looking good for Ed

0:27:310:27:33

and there's more orders for halibut to come!

0:27:330:27:37

The fillet of halibut, please.

0:27:370:27:38

Can I have the halibut, please?

0:27:380:27:40

But it's not just Ed who's concerned by the halibut's popularity.

0:27:400:27:44

Stephanie only has 30 portions of halibut, so if her orders

0:27:440:27:48

continue at this rate, she'll be in serious danger of selling out!

0:27:480:27:52

Is it possible to have a count on how many halibut we've sold?

0:27:520:27:57

I'm sure it's not 30 yet, but...

0:27:570:27:59

-New check - five covers, four halibut, one duck.

-Yay!

0:27:590:28:03

Oh, look at Ed's face. That's got to hurt.

0:28:030:28:06

It's all over.

0:28:060:28:08

I've got absolutely trounced on this.

0:28:080:28:10

I've got more duck than I know what to do with.

0:28:100:28:12

We haven't sold many at all. I've sold about 11 or 12 portions

0:28:120:28:16

and the halibut is flying, absolutely flying.

0:28:160:28:18

Oh, Ed. Could this be the end?

0:28:180:28:21

Well, hold on, because there could be a ray of hope.

0:28:210:28:25

You have 18 more halibut on order.

0:28:250:28:27

Chef, I've got a problem.

0:28:290:28:30

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

0:28:300:28:33

Seven...

0:28:330:28:34

eight, nine, ten, 11, 12...

0:28:340:28:37

13, chef. Unlucky for some. 13.

0:28:370:28:41

Five extras.

0:28:430:28:44

Bail me out, Ed, bail me out, chef.

0:28:440:28:47

Oh, what a disaster for Stephanie!

0:28:470:28:49

She's got 18 outstanding orders for halibut

0:28:490:28:52

but only 13 portions left.

0:28:520:28:54

So five diners will either have to have Ed's duck, or go without.

0:28:540:28:58

One lady's fall is another's gain.

0:28:580:29:00

Oh, the Ed Baines victory dance!

0:29:020:29:05

What a turn up. Not buying enough fish has lost Stephanie

0:29:050:29:08

the profits from five diners

0:29:080:29:10

and handed them straight to her opponent!

0:29:100:29:12

Now Stephanie has to break the news

0:29:140:29:16

to the restaurant's maitre d', Lucas.

0:29:160:29:18

I've got a problem.

0:29:180:29:20

I need 18 halibut and I've got 13.

0:29:200:29:24

-I've sold out.

-Yeah, but how is that possible?

0:29:240:29:27

More people had halibut. I'm really sorry.

0:29:270:29:30

OK, I'll speak with the guests and we're going to speak after service.

0:29:300:29:33

-OK.

-Thank you, let's crack on.

0:29:330:29:35

Ooh, it's like being up in front of the headmaster!

0:29:350:29:37

Up until about one minute ago, I was actually feeling really good.

0:29:370:29:41

I thought "Wow, we're selling a lot of this, this is great."

0:29:410:29:44

Now I've managed to upset the restaurant manager, which is never good.

0:29:440:29:47

And it's not just Lucas you need to worry about, Stephanie,

0:29:470:29:50

it's the diners who will now be offered Ed's duck.

0:29:500:29:54

I'm sorry I'm disturbing. We ran out of halibut.

0:29:540:29:56

Can I offer you the duck instead?

0:29:560:29:58

I'm really sorry I'm disturbing. We just ran out of the halibut.

0:29:580:30:01

Can I offer you duck instead?

0:30:010:30:03

-I'll take the duck.

-Thank you.

0:30:030:30:05

That is going to be music to Ed's ears!

0:30:050:30:08

Was originally two duck, four halibut

0:30:080:30:11

but now it's got to be six duck, I'm afraid.

0:30:110:30:13

Don't be afraid, be delighted. I am.

0:30:130:30:15

As Ed finally gets the orders he's been after,

0:30:150:30:18

what did the diners think of their main courses?

0:30:180:30:20

Unfortunately, the maitre d' came round

0:30:200:30:22

and said that they'd run out of halibut

0:30:220:30:24

and they offered me the duck instead,

0:30:240:30:26

which I'm a bit disappointed.

0:30:260:30:27

I had the duck for my main course and I found it was really delicious.

0:30:270:30:30

I was expecting perhaps a little bit overpowering, a bit '70s

0:30:300:30:33

Duck a L'Orange, but it was actually

0:30:330:30:36

really quite delicate and very tasty.

0:30:360:30:38

The halibut was absolutely cooked perfectly

0:30:380:30:41

and the vermouth sauce was just to die for.

0:30:410:30:44

Once again the, diners are impressed

0:30:440:30:46

but the big question is how many dishes did our chefs each sell?

0:30:460:30:50

Stephanie was way out in front

0:30:500:30:52

but did her error allow Ed to claw it back?

0:30:520:30:55

We kind of know what it's going to say under here.

0:30:550:30:58

I actually have learnt a valuable lesson from this

0:30:580:31:00

and that lesson that I've learnt

0:31:000:31:02

is that sometimes you've got to have faith in your dish

0:31:020:31:05

and I just wish I'd bought 40 portions.

0:31:050:31:08

What I've learnt today is

0:31:080:31:10

not all of the classical dishes

0:31:100:31:11

-are as popular as I thought they might be.

-Yeah.

0:31:110:31:15

Shall we just have a look to see if we're right?

0:31:150:31:18

-Ooh.

-One more.

-One more.

0:31:180:31:21

Can I tell you something now?

0:31:210:31:22

I'm going to really come out fighting.

0:31:220:31:25

Yeah, for the dessert?

0:31:250:31:26

I am. I'm going to give it everything I've got.

0:31:260:31:29

So even though she ran out of fish, Stephanie still managed to

0:31:290:31:31

sell one more dish than Ed.

0:31:310:31:33

She also charged more and had lower costs, so let's find out

0:31:330:31:37

who's made the most profit.

0:31:370:31:39

Ed gained five orders from Stephanie.

0:31:390:31:42

His 29 duck dishes have netted him £623.50,

0:31:420:31:46

and after deducting his costs

0:31:460:31:48

he's made a respectable profit

0:31:480:31:50

of £476.54.

0:31:500:31:53

Losing out on five orders cost Stephanie £125,

0:31:530:31:57

but the 30 halibut dishes that she did sell

0:31:570:32:00

have made her a healthy £750.

0:32:000:32:03

After costs, she's left with a tidy profit

0:32:030:32:06

of £617.58.

0:32:060:32:09

And so the final battle begins - dessert.

0:32:120:32:14

Stephanie is ahead profit wise, so the pressure is on Ed

0:32:140:32:17

to deliver a dessert that will whip the diners into a frenzy.

0:32:170:32:21

For my dessert, I'm not going to be making a rum baba,

0:32:220:32:25

in fact I'm going to be making a plum baba,

0:32:250:32:28

so I'm going to use lovely Victoria plums and make

0:32:280:32:31

a wonderful traditional rum baba with plums in it.

0:32:310:32:34

Once again Ed's going for a retro dish.

0:32:340:32:37

A baba is a cross between bread and cake

0:32:370:32:40

and was popular in the 1970s.

0:32:400:32:42

Ed will be serving it with creme fraiche ice cream

0:32:420:32:45

and a syrup made from Frangelico,

0:32:450:32:48

which is a hazelnut liqueur.

0:32:480:32:49

What's Stephanie got up her sleeve?

0:32:490:32:51

On a cold day like this, there's nothing better than

0:32:510:32:54

sitting down to some comforting, fantastic autumn fruit rice pudding.

0:32:540:32:59

Stephanie is serving her rice pudding with a fig coulis.

0:33:000:33:04

As Ed and Stephanie get stuck into preparing their desserts,

0:33:040:33:08

they both know that this is their last chance to turn things around.

0:33:080:33:12

Ed and his team are preparing his baba mix.

0:33:120:33:15

So far, flour, sugar and salt have gone into the bowl.

0:33:150:33:19

Yeast is going in. There it is, in it goes.

0:33:190:33:21

And then we make a combination of eggs and milk

0:33:210:33:23

and we add three-quarters.

0:33:230:33:24

When it starts to form together as a dough,

0:33:240:33:27

we add that last third of egg

0:33:270:33:28

and milk and then we add the butter.

0:33:280:33:31

You knead it for another six minutes and then we're going to leave

0:33:310:33:33

it somewhere, covered with clingfilm, in a big bowl

0:33:330:33:37

cos it doubles in volume.

0:33:370:33:38

And for her rice pudding, Stephanie's cooking

0:33:380:33:42

the rice in milk and cream with a vanilla pod added for extra flavour.

0:33:420:33:46

Once the rice is cooked, condensed milk is added.

0:33:460:33:48

So my rice pudding is now soft.

0:33:480:33:51

That's actually cooked now.

0:33:510:33:53

I'm going to chill this down and then I'm going to reheat it

0:33:530:33:56

for service with a nice bit of cream and make it really rich and lovely.

0:33:560:34:00

Now, for dessert, the rules are a little different

0:34:000:34:03

because our chefs will have to go out into the restaurant to

0:34:030:34:06

pitch their dishes to the diners face to face.

0:34:060:34:09

And the customers will only have to pay whatever

0:34:090:34:11

they think the dessert they choose is actually worth.

0:34:110:34:14

So when Stephanie and Ed went shopping earlier, they knew they

0:34:160:34:19

had to buy their pudding ingredients for as little as possible.

0:34:190:34:23

OK, I need to find some plums, good old... Ah, yes, look at these.

0:34:230:34:27

They're beautiful. I'm going to be a bit naughty and try one.

0:34:270:34:31

You'll have to pay for that one, Ed!

0:34:310:34:33

-Hello.

-Hello.

-How are you? I'm Ed.

0:34:330:34:36

-Hello.

-I'm Belinda.

-Hello, Belinda. That's a lovely name.

0:34:360:34:39

Oh, here he goes! Mr Charmer!

0:34:390:34:41

But will he get a good deal on his plums?

0:34:410:34:44

Now, how much are all these plums?

0:34:440:34:48

They are 4.20 a kilo, which is 1.90 a pound.

0:34:480:34:51

Two kilos here. Two kilos.

0:34:510:34:53

4.20, 8.40.

0:34:530:34:55

I'm going to be really cheeky. Can you let the whole lot go for a fiver?

0:34:550:34:58

No, not £5.

0:34:580:35:00

I could go down to 3.30 a kilo,

0:35:000:35:04

which is now making it 7.24.

0:35:040:35:07

Can we round it off and just...?

0:35:070:35:08

Round it off to a nice number, 6.50?

0:35:080:35:12

-Seven.

-Seven.

-£7.

-You're done.

0:35:120:35:14

-OK.

-Lovely. Thank you.

0:35:140:35:16

Cheeky boy! Ed's done a great deal there.

0:35:160:35:19

Stephanie's hunting for local

0:35:190:35:20

apples and pears to go with her rice pudding.

0:35:200:35:23

These are 1.85 per kilo

0:35:240:35:28

so how about if we come in at something like about 1.65.

0:35:280:35:31

A little bit lower. Go on, give us 1.60. You know you want to.

0:35:310:35:35

I can do 1.60 for you, yeah.

0:35:350:35:37

That's 4.80 but you've got a lovely smile so how about £4 for cash?

0:35:370:35:42

-Sounds good to me. You're done.

-Thank you very much.

0:35:420:35:45

So Ed's not the only charmer in town.

0:35:450:35:48

Stephanie's got a great deal on her fruit.

0:35:480:35:51

With all the other ingredients included, Stephanie's spent

0:35:510:35:54

just £15.26 on her dessert,

0:35:540:35:56

whilst Ed's total expenditure was over £10 more at £26.53.

0:35:560:36:01

But which of them will make the most profit?

0:36:010:36:05

Back in the restaurant kitchen, Stephanie is the picture of focus.

0:36:050:36:09

The rice pudding is the dish that I'm most worried about.

0:36:090:36:13

It needs a bit of sexing up, really.

0:36:130:36:15

So what I'm going to do is puree this, pass it through a sieve

0:36:150:36:19

and then I end up with a very fine, smooth fig coulis which is

0:36:190:36:23

going to look great drizzled along the top of that rice pudding.

0:36:230:36:26

We'll see whether Stephanie's fig coulis will be the winning

0:36:260:36:30

touch to sway the diners.

0:36:300:36:32

Ed's serving creme fraiche ice cream with his plum babas.

0:36:320:36:35

How's it turned out, Ed?

0:36:350:36:36

-Lovely!

-Two containers, chef.

0:36:360:36:39

It's very nice.

0:36:430:36:44

He's like a schoolboy who's just been given an ice cream.

0:36:440:36:48

Steph's poaching her pears in turmeric, vanilla, cloves and water.

0:36:480:36:52

Look at that. Perfect, it's getting there, not ready yet

0:36:520:36:55

but it's getting there and I think they're going to make me

0:36:550:36:58

a good profit because I got those pears quite cheap.

0:36:580:37:02

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

0:37:020:37:05

Before the final round kicks off,

0:37:080:37:10

our chefs take the chance to suss out each other's final salvos.

0:37:100:37:14

You really get the hazelnut from that Frangelico. Really nice.

0:37:140:37:17

And the ice cream's a nice touch.

0:37:190:37:20

So Stephanie's a fan of Ed's work but will the love flow both ways?

0:37:220:37:26

It's no ordinary rice pudding, is it, this one?

0:37:260:37:28

-It's got grown-up flavours.

-Yeah.

0:37:280:37:30

The underlining taste there is fond childhood memories.

0:37:300:37:35

I think the fruit's really nice. It's got a warming compote sort of feel.

0:37:350:37:39

Interesting!

0:37:400:37:41

It's a thumbs up from both sides.

0:37:410:37:43

But which dessert will decide the day?

0:37:430:37:46

Up till now, the diners have had no idea which chef has cooked

0:37:460:37:50

which dish but now that's all about to change because the next challenge

0:37:500:37:54

for Stephanie and Ed is to meet the diners and pitch their desserts.

0:37:540:37:58

Tonight, I've done a vanilla rice pudding.

0:37:590:38:03

We're not talking school dinners here, we're talking a very light

0:38:030:38:06

rice pudding made with Madagascan vanilla pods

0:38:060:38:10

and served on the top with local fruit.

0:38:100:38:12

I've kept things quite simple, probably a bit like me.

0:38:120:38:15

I've made a little thing called a plum baba

0:38:150:38:18

so any of you that have had a rum baba,

0:38:180:38:20

and any of you enjoy a rum baba, it's a similar thing.

0:38:200:38:23

Really, it's like a rum baba. A couple of key differences.

0:38:230:38:25

It's served with ice cream,

0:38:250:38:27

which is made with creme fraiche so it's very light and it's got

0:38:270:38:30

Frangelico in which is a sort of very autumnal liquor made with hazelnuts.

0:38:300:38:36

Having introduced their desserts, our chefs have precious moments

0:38:360:38:40

to persuade the diners that theirs is the one to go for.

0:38:400:38:43

While Ed is using all the charm he can muster...

0:38:430:38:45

-Here we are, right.

-Shall we get cosy?

-Let me...

0:38:450:38:48

I'll do a private delivery.

0:38:480:38:50

..Stephanie is going for the authentic approach.

0:38:500:38:52

I'm a farmer's daughter and this is a local farmer's apples

0:38:520:38:56

and pears and plums and blackberries so that's good enough for me.

0:38:560:39:00

Thank you.

0:39:000:39:01

Well, they've given it their all

0:39:020:39:03

but which dessert will the diners go for?

0:39:030:39:06

I've decided to have the rice pudding.

0:39:060:39:08

I liked the description of the rice pudding on the menu

0:39:080:39:11

but also liked the pitch that Steph gave.

0:39:110:39:13

I decided to order the plum baba for my pudding.

0:39:130:39:16

It appealed to me initially

0:39:160:39:18

because it was something I can remember from when I was much younger.

0:39:180:39:22

I was going to order the rum baba but Steph seemed

0:39:220:39:25

so passionate about her pitch that it kind of won me over.

0:39:250:39:29

So it looks like it's going to be

0:39:290:39:31

another close call in the final round.

0:39:310:39:33

Which dessert will get off to that crucial good start?

0:39:330:39:36

Check on. Five plum, three rice pudding, extra crispy topping.

0:39:360:39:42

Oh, it's Ed who breaks away first!

0:39:420:39:45

Check on. Four covers. Three plum, one rice pudding.

0:39:450:39:50

Ed knows he's got a lot of catching up to do...

0:39:500:39:53

I need to sell a lot of rum babas. As simple as that.

0:39:530:39:56

..so he needs these orders to be going his way.

0:39:560:39:59

Check on. Five covers. One plum, four rice pudding.

0:39:590:40:05

Oh, that's a blow for Ed.

0:40:050:40:07

Check on. Six covers. Six plum.

0:40:070:40:10

-Oh!

-Now you're talking.

-Now you're talking.

0:40:100:40:13

Now you're talking, back at you!

0:40:130:40:15

Back at you with a cherry on the top.

0:40:150:40:18

Oh, Ed's delighted and it's got Stephanie unnerved.

0:40:180:40:21

After main course, I actually think I was in the lead. Now I'm not

0:40:210:40:25

so sure because there's a lot of rum babas going out there.

0:40:250:40:28

Could Stephanie be right?

0:40:280:40:30

Four rice pudding, six plum.

0:40:300:40:32

That's good, that's good.

0:40:320:40:34

Oh, that's another hefty order for Ed.

0:40:340:40:36

Check on. Ten covers. Seven plum, three rice pudding.

0:40:360:40:40

Yes, chef.

0:40:400:40:42

Like plum central over there.

0:40:420:40:45

Will the surge in Ed's plum babas be enough to win him the round?

0:40:450:40:49

Remember, this won't be decided on how many dishes our chefs have

0:40:490:40:52

sold but on how much the diners are willing to pay for them.

0:40:520:40:56

I had the rice pudding. Very nice with the local fruit.

0:40:560:41:00

I think I paid £6. Well worth it.

0:41:000:41:02

I ordered the plum baba.

0:41:020:41:04

I really like the hazelnut syrup. It really made it moist.

0:41:040:41:08

I think I'd pay about £8 for that.

0:41:080:41:10

I chose the plum baba.

0:41:100:41:12

I had two bites and it didn't say, "Come back for a third time."

0:41:120:41:17

I paid the minimum £2.

0:41:170:41:19

I ordered the rice pudding. I'm paying £4 for it

0:41:190:41:23

because the rice wasn't creamy enough.

0:41:230:41:28

Oh, they're a tough crowd!

0:41:280:41:30

We'll find out shortly how much profit our chefs have made.

0:41:300:41:33

But first, let's see how many desserts they've each sold.

0:41:330:41:37

Stephanie managed to sell a total of 20 rice puddings.

0:41:380:41:41

It's a good effort but it's not good enough

0:41:410:41:43

as Ed sold an impressive 39 plum babas!

0:41:430:41:46

Remember, the diners have only paid what

0:41:490:41:51

they think their dessert is worth so today's winner could be

0:41:510:41:54

entirely decided by the money they hand over now.

0:41:540:41:57

It's been a tough old day for Ed and Stephanie, cooking

0:41:580:42:01

against the clock in an unfamiliar kitchen but now their hard work

0:42:010:42:05

is done and it's time to reveal the outcome of today's competition.

0:42:050:42:09

-Shall we just get this out the way?

-Yeah.

0:42:120:42:14

The more we pontificate, the worse it's going to be.

0:42:140:42:17

I just want to know what's underneath there, definitely.

0:42:170:42:21

OK, three, two, one.

0:42:210:42:23

Oh!

0:42:250:42:27

Oh, that's very close. Very.

0:42:270:42:30

£12, what, £12.62p? Good God.

0:42:300:42:34

I've really, really enjoyed working with you today and...

0:42:340:42:37

Yes, likewise.

0:42:370:42:38

..to be honest, it's... You know, you made me raise my game.

0:42:380:42:42

I was watching you for that first hour and I thought,

0:42:420:42:44

"Bainesey, pick up now. Come on."

0:42:440:42:46

-Well, thank you for that.

-So, there we go.

0:42:460:42:49

I know exactly where I went wrong there, I really do.

0:42:490:42:51

And it was not having enough fish.

0:42:510:42:54

Well, what a turn up. It was close but victory goes to Ed.

0:42:540:42:58

Oh, that was a tough old day.

0:42:580:43:00

It was really even. It was really tight. I'd say that was

0:43:000:43:03

a photo finish. You can't really get tighter than 12 quid.

0:43:030:43:07

Both our chefs have made a great amount of money

0:43:070:43:10

and all of their profits will be going to their chosen charities.

0:43:100:43:14

My charity today is the Marie Curie Cancer Care.

0:43:140:43:18

My charity today is the Upper Wharfedale Mountain Rescue.

0:43:180:43:23

Well, Ed may have won today's contest

0:43:230:43:24

but both our chefs have shown that they've got what it takes

0:43:240:43:27

to put their put their menus where their mouths are.

0:43:270:43:29

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