0:00:02 > 0:00:04The nation's best loved chefs are hitting the road...
0:00:04 > 0:00:05This is not Italy!
0:00:05 > 0:00:07..to compete in some traditional country shows.
0:00:07 > 0:00:09And I'm hoping to win one of those rosettes.
0:00:09 > 0:00:12On the way, they'll meet some of Britain's best local food producers...
0:00:12 > 0:00:17Why would you ever eat a cupcake when you have parkin?
0:00:17 > 0:00:20..before competing head-to-head with each other...
0:00:20 > 0:00:23- It's only a competition! - It's only a show!
0:00:23 > 0:00:26..and the Great British public.
0:00:26 > 0:00:28I thought the competition was big enough.
0:00:28 > 0:00:31Our chefs are at the mercy of the harshest food critics in the land -
0:00:31 > 0:00:33the beady-eyed country show judges.
0:00:33 > 0:00:35We don't like odd ones.
0:00:38 > 0:00:41It's a competition and I'm taking it very seriously.
0:00:41 > 0:00:44Hold onto your aprons, it's Country Show Cook Off.
0:00:46 > 0:00:49This week, it's top-notch chefs Valentine Warner and Ed Baines
0:00:49 > 0:00:51competing at some of the nation's favourite
0:00:51 > 0:00:54country shows and food festivals.
0:00:56 > 0:00:58You can't be complacent. There's a lot of people who have been
0:00:58 > 0:01:01entering these categories year after year.
0:01:01 > 0:01:05Their demanding competition schedule takes them en-route all the way from
0:01:05 > 0:01:07the north to the south of England and back again.
0:01:07 > 0:01:10Today, they're heading from Lambeth to Brighton.
0:01:12 > 0:01:15It's all to play for, as Val's ahead by just one point to nil
0:01:15 > 0:01:18in this five-day culinary cook off, after Val swiped
0:01:18 > 0:01:22a sneaky third place for his roulade at the Otley Country Show.
0:01:26 > 0:01:27Well done. Congratulations.
0:01:27 > 0:01:30Both our boys lost out on the Garden Cake crown at the Lambeth Show,
0:01:30 > 0:01:33so Ed's now suffered two defeats.
0:01:35 > 0:01:37Oh, what?!
0:01:37 > 0:01:40Today's cook-off rolls into the popular
0:01:40 > 0:01:43south coast seaside resort of Brighton.
0:01:43 > 0:01:47This vibrant city attracts 8 million tourists a year to see its stunning
0:01:47 > 0:01:51sights, from the Grade II listed pier to its beautiful beaches.
0:01:53 > 0:01:56Well, it's very nice to be beside the sea.
0:01:56 > 0:01:58Are you happy to be beside the seaside, Val?
0:01:58 > 0:02:00I do like to be beside the seaside.
0:02:00 > 0:02:03But they're not here to be beside the seaside.
0:02:03 > 0:02:07Their cook-off is at the Fiery Foods UK Chilli Festival.
0:02:07 > 0:02:10Just eight years old, combining food, music, competition
0:02:10 > 0:02:12and, of course, chillies,
0:02:12 > 0:02:15from gentle pimentos to mind-blowing nagas.
0:02:16 > 0:02:21The festival lures in crowds of over 7,000 chilli-holics!
0:02:21 > 0:02:23Three, two, one, chew!
0:02:25 > 0:02:28It's totally different to the country shows the boys are now
0:02:28 > 0:02:30used to and if they thought they were tough,
0:02:30 > 0:02:32it's about to get even tougher.
0:02:35 > 0:02:38The festival plays host to the National Chilli Awards.
0:02:38 > 0:02:40Our chefs are entering the Amateur Hot Sauce Category,
0:02:40 > 0:02:43which could be the hottest contest of their careers,
0:02:43 > 0:02:46up against the fieriest of competitors.
0:02:47 > 0:02:50I'm expecting some serious competition today.
0:02:50 > 0:02:52This is the king of chilli contests.
0:02:52 > 0:02:56It's taken incredibly seriously, but isn't the WI.
0:02:57 > 0:02:59They're not facing one...
0:02:59 > 0:03:01not two...
0:03:01 > 0:03:03not three...
0:03:03 > 0:03:06but four judges.
0:03:07 > 0:03:11They are professional chilli eaters Ted "The Fire-Breathing Idiot"
0:03:11 > 0:03:15all the way from the USA, and Tony "Darth Naga" Ainsworth,
0:03:15 > 0:03:19and local chilli heads Carl Anderson and Steve Sewell.
0:03:19 > 0:03:21So, what are the fiery foursome looking for?
0:03:23 > 0:03:26A basic, sort of, nice all-rounder that has flavour, heat, texture,
0:03:26 > 0:03:29and comes in a really nice-looking bottle as well.
0:03:29 > 0:03:32In the Amateur Hot Sauce Category, Ed and Val will be
0:03:32 > 0:03:36judged on taste, texture, use of chilli, presentation and name.
0:03:37 > 0:03:40There are a few simple rules - it must be home-made
0:03:40 > 0:03:44and not already sold professionally. It can be any kind of sauce,
0:03:44 > 0:03:47chutney or jam, but it has to contain chilli - obviously!
0:03:50 > 0:03:54The heat is on, so our chefs are facing one hot, hot cook off!
0:03:55 > 0:03:58This is a festival of pain. ED CHUCKLES
0:03:58 > 0:04:02Hunter, gatherer, fisherman and chef extraordinaire,
0:04:02 > 0:04:04Valentine Warner is a man of many talents,
0:04:04 > 0:04:07but competitions are a whole other ball game.
0:04:09 > 0:04:11It's hot. Neek! Neek! Neek!
0:04:11 > 0:04:14Ed Baines has cheffed his way through some of London's most
0:04:14 > 0:04:18successful restaurants and now runs one of his very own in trendy Soho,
0:04:18 > 0:04:20so failure is not usually an option.
0:04:22 > 0:04:26I'm not particularly competitive, I just hate losing.
0:04:26 > 0:04:28Our lads need to create a chilli sauce that
0:04:28 > 0:04:31will set the judges' world on fire.
0:04:31 > 0:04:34This time it's not just about the prestige of picking up a prize card,
0:04:34 > 0:04:38but the winner will get their chilli sauce reproduced to go on sale.
0:04:40 > 0:04:43So, Val, are you feeling all hottened up and ready to go?
0:04:43 > 0:04:45Yeah, I'm spiced up and ready to go.
0:04:45 > 0:04:48It's very interesting with this festival though.
0:04:48 > 0:04:50The winner of the category gets an opportunity to
0:04:50 > 0:04:55go into production and sell their sauces commercially.
0:04:55 > 0:04:59I just can see the people involved in the whole world of chilli,
0:04:59 > 0:05:01and there are a lot of them, are all going to be here.
0:05:01 > 0:05:04- Yeah.- Showing off their sauces.
0:05:04 > 0:05:06With over 400 cafes and restaurants,
0:05:06 > 0:05:09there are eateries everywhere you look in Brighton,
0:05:09 > 0:05:13whether it's the freshest seafood or the finest artisans.
0:05:13 > 0:05:16Before our lads turn up the heat with their chillies,
0:05:16 > 0:05:19they're opting for sweet with chocolate maker Galia Orme.
0:05:21 > 0:05:24Galia's Choc Chick kits are sold across the UK,
0:05:24 > 0:05:27enabling you to make chocolate from home.
0:05:28 > 0:05:31We're going to go and see Galia. She grew up in Argentina
0:05:31 > 0:05:35and she's going to guide us through the very traditional
0:05:35 > 0:05:38and simple ways of making chocolate.
0:05:38 > 0:05:42Galia sources ethical ingredients from South American farmers,
0:05:42 > 0:05:46including cocoa pods containing cocoa beans.
0:05:46 > 0:05:49The beans are then shelled to release their nibs inside,
0:05:49 > 0:05:52which are the edible part used to make chocolate.
0:05:52 > 0:05:55Galia's invited Val and Ed to her home to show them
0:05:55 > 0:05:59how easy it can be, using a simple chocolate recipe.
0:06:00 > 0:06:03That's the cocoa pod. I picked this in Ecuador.
0:06:03 > 0:06:06So, they don't look like this on the tree at all?
0:06:06 > 0:06:09No, this is dried and when I brought it back, it dried
0:06:09 > 0:06:11and it's completely natural. It's considered a superfood.
0:06:11 > 0:06:15It's got 300 nutritional properties, cocoa, so it's got so many benefits.
0:06:15 > 0:06:17And it's fun.
0:06:17 > 0:06:21Galia specialises in raw chocolate, which is free of bad fats,
0:06:21 > 0:06:26E numbers and refined sugars, making it a healthier option.
0:06:26 > 0:06:27To make enough for both the lads,
0:06:27 > 0:06:29they're melting 100 grams of cocoa butter.
0:06:31 > 0:06:34Could you explain to me how the butter is made?
0:06:34 > 0:06:36The cocoa nib it's like a nut, isn't it?
0:06:36 > 0:06:39So it's essentially the fat from the cocoa nib.
0:06:39 > 0:06:42Which is just after it's been fermented for a few days?
0:06:42 > 0:06:46Yes, fermented and dried, the nib is compressed into the cocoa mass,
0:06:46 > 0:06:49or the paste, and from that all the fat comes out
0:06:49 > 0:06:52and then everything else is ground up into the powder.
0:06:52 > 0:06:56It's not surprising Galia went into this line of work.
0:06:56 > 0:06:58My mum used to make chocolate as well and, you know,
0:06:58 > 0:07:01my grandfather was always making hot cocoa for us to drink.
0:07:01 > 0:07:03So your house smelt of chocolate?
0:07:03 > 0:07:06Always, yeah, yeah. There was always chocolate everywhere.
0:07:06 > 0:07:08Heaven! Ho-ho!
0:07:08 > 0:07:10Then it's six tablespoons of cocoa powder,
0:07:10 > 0:07:14which comes from what's left of the nib once the fat's been removed.
0:07:14 > 0:07:17Look at that. Look at the sheen on that.
0:07:17 > 0:07:19This is a natural sweetener made from fruit.
0:07:19 > 0:07:22You can use agave honey or maple syrup.
0:07:22 > 0:07:26Start with four or five tablespoons and then we'll taste it,
0:07:26 > 0:07:28and see if it needs more.
0:07:28 > 0:07:32Base done, onto the fun bit - adding the flavours.
0:07:32 > 0:07:35Val's going for an unusual savoury petit four,
0:07:35 > 0:07:37whilst Ed's sticking with sweet.
0:07:38 > 0:07:41What I want to do is use some fruit, so fruit and nut,
0:07:41 > 0:07:44but I also want to put some cereal in it.
0:07:44 > 0:07:46Then you can pour it into a plastic tub
0:07:46 > 0:07:48and you'll have your own chocolate bar.
0:07:48 > 0:07:50I'd like to make a bar of chocolate rather than
0:07:50 > 0:07:51a little petit four.
0:07:51 > 0:07:54Bit of strawberries. It's going to be good, isn't it?
0:07:54 > 0:07:57- So your all-day breakfast bar? - Yeah.
0:07:57 > 0:07:59This is really inspiring me.
0:07:59 > 0:08:01Pop these in the freezer.
0:08:03 > 0:08:04Yum!
0:08:04 > 0:08:05Can't resist a spoon lick.
0:08:05 > 0:08:07Pop it in the freezer for half an hour.
0:08:07 > 0:08:09So, do you want to try a little raw cocoa bean, black pepper
0:08:09 > 0:08:10and sea salt chocolate?
0:08:10 > 0:08:14Salt and pepper?! It's chocolate, not crisps, Val!
0:08:15 > 0:08:17Can you taste the pepper?
0:08:17 > 0:08:18- Not really.- No.
0:08:18 > 0:08:19That's gorgeous.
0:08:21 > 0:08:24- Mmm!- Full of little surprises.
0:08:24 > 0:08:26Little treat snack.
0:08:26 > 0:08:27That is delicious.
0:08:27 > 0:08:31Galia could have some competition on her hands. Speaking of which,
0:08:31 > 0:08:33it's time to turn up the heat as Ed and Val
0:08:33 > 0:08:37must get into competition mode and channel chillies!
0:08:37 > 0:08:39It has become very fashionable, chilli, hasn't it?
0:08:39 > 0:08:42I mean, you find it now, there's chilli in everything.
0:08:42 > 0:08:45Chilli in chocolate, chilli in cheese.
0:08:45 > 0:08:48Let's make some beer with chilli in it. No, don't.
0:08:48 > 0:08:50They're having a right old moan, aren't they?
0:08:50 > 0:08:53But now it's all about the Amateur Hot Sauce Category where the
0:08:53 > 0:08:56judges will be marking for taste, texture, use of chilli,
0:08:56 > 0:08:59presentation and name.
0:08:59 > 0:09:03I'm using lots of things from Central America in mine.
0:09:03 > 0:09:06I've got tomatoes, coriander, the chillies, of course.
0:09:06 > 0:09:09Despite Ed's first chutney for his roulade at Otley Show
0:09:09 > 0:09:12being ignored, he's decided to have another go.
0:09:12 > 0:09:14I'm actually going to be making a chilli chutney,
0:09:14 > 0:09:16because I love chutney.
0:09:16 > 0:09:19It's going to have a slightly sort of Indian flavour. I'm going
0:09:19 > 0:09:22to put curry leaves in there to give it a little bit of a curry kick.
0:09:22 > 0:09:25Our culinary buddies are cooking up their entries within the
0:09:25 > 0:09:29six stunning acres of Sussex Prairie Gardens.
0:09:29 > 0:09:30Beautiful spot.
0:09:30 > 0:09:34Designed by two landscape gardeners, these gorgeous grounds
0:09:34 > 0:09:36with around 30,000 plants
0:09:36 > 0:09:39provide the perfect inspiration for cooking outdoors,
0:09:39 > 0:09:44with the aid of the bespoke kitchen in the back of their van.
0:09:44 > 0:09:48- Perfect!- What a lovely spot. - Beautiful spot.
0:09:48 > 0:09:49But there's no time to relax.
0:09:49 > 0:09:52Our lads must now prepare their sauces ready for judging
0:09:52 > 0:09:55at the chilli festival,
0:09:55 > 0:09:58so Ed's up first with his Silk Road Chilli Chutney.
0:09:58 > 0:10:01I'm starting off with this wonderful ingredient, an onion.
0:10:01 > 0:10:03Most sauces seem to start off with an onion
0:10:03 > 0:10:05and this one does indeed start with an onion.
0:10:05 > 0:10:09But, of course, the battle here, with making a chilli sauce,
0:10:09 > 0:10:14is to give it that little back-hit of heat without it blowing you away.
0:10:14 > 0:10:17I'm not trying to make to make some sort of vindaloo-type sauce.
0:10:17 > 0:10:19I know some people seem to like those things,
0:10:19 > 0:10:20but for me it's too intense.
0:10:20 > 0:10:22That'll do, into that oil.
0:10:22 > 0:10:25The feel of this chutney has Indian origins
0:10:25 > 0:10:29with a sort of Silk Road collection of ingredients
0:10:29 > 0:10:32and maybe a little taste of South America.
0:10:32 > 0:10:35And it is a chutney really. You can have it with cheese,
0:10:35 > 0:10:41you could use it as a sauce, you could have it with cured meat,
0:10:41 > 0:10:42you could have it on bread,
0:10:42 > 0:10:45you could have it on toast, with cooked meat...
0:10:45 > 0:10:47All right, Ed! You're clearly a big fan of chutney!
0:10:47 > 0:10:50..with game pie, you could have it with ham, egg and chips.
0:10:50 > 0:10:52Fish and chips?
0:10:52 > 0:10:55You couldn't have it with fish and chips, that would be a huge no-no.
0:10:55 > 0:10:57Why not? Moving on.
0:10:57 > 0:10:58I've really got to make a winner.
0:10:58 > 0:11:01Really the most important part of this process is to try
0:11:01 > 0:11:04and beat Val.
0:11:04 > 0:11:08That it's better than Val's one, that's what matters.
0:11:08 > 0:11:11These are starting to soften down.
0:11:13 > 0:11:16Garlic - you want to be careful not to use too much,
0:11:16 > 0:11:20but at the same time not too little that you won't be able to taste it.
0:11:20 > 0:11:24It's absolutely such a gift to be able to stand here in this
0:11:24 > 0:11:28beautiful garden on a sunny day cooking.
0:11:28 > 0:11:32Going to add the garlic into the onions.
0:11:32 > 0:11:35Picking up some tips there, Val?
0:11:35 > 0:11:38OK. Moving on. Got some ginger.
0:11:38 > 0:11:42It's sort of known as a hand of ginger. When you break a piece off
0:11:42 > 0:11:44it becomes a thumb of ginger..
0:11:44 > 0:11:46The best way of peeling ginger is with a teaspoon
0:11:46 > 0:11:51and you just scratch off all the skin. Little thin slices.
0:11:51 > 0:11:54I'm spending quite a while chopping these down,
0:11:54 > 0:11:56because again, I want really nice little pieces,
0:11:56 > 0:11:59so when the judge dips his spoon in, what he's going to taste
0:11:59 > 0:12:02is the fusion of flavours we've created here,
0:12:02 > 0:12:04rather than one dominant flavour.
0:12:04 > 0:12:06So that's that in there.
0:12:06 > 0:12:09I've got this fellow. It's a little smoked jalapeno.
0:12:09 > 0:12:13It was dried. It's been rehydrated in a pot of water.
0:12:13 > 0:12:16It's got a bit of a kick to it as well.
0:12:16 > 0:12:19And that goes in along with chopped green chillies,
0:12:19 > 0:12:23then for sweetness, Ed flings in corn and chopped tomatoes.
0:12:23 > 0:12:27In this saucepan, I'm going to make a mixture of vinegar,
0:12:27 > 0:12:29a couple of chunks of sugar,
0:12:29 > 0:12:32and just gently melt that down.
0:12:32 > 0:12:34Which takes about five minutes.
0:12:36 > 0:12:40I'm also going to add just that touch of tomato juice,
0:12:40 > 0:12:42so I want this to be quite light.
0:12:42 > 0:12:44Give them a good old squeeze.
0:12:44 > 0:12:49If you put a pinch of salt into anything tomato-based,
0:12:49 > 0:12:52it really brings out the sweetness in what you've got.
0:12:53 > 0:12:56You see this wonderful combination of the vinegar,
0:12:56 > 0:12:59the tomato juice and the rock sugar is melted down.
0:12:59 > 0:13:02I'm going to add that now, and pour that over there.
0:13:02 > 0:13:03Now for the aromatics.
0:13:03 > 0:13:09I've got some mustard seeds and some little cumin seeds here.
0:13:09 > 0:13:12The reason for doing that is it releases the aromas
0:13:12 > 0:13:15and I'm then going to finish it with this wonderful mixture
0:13:15 > 0:13:20of spices, called ras el hanout, which is traditionally Moroccan and
0:13:20 > 0:13:23it's just a wonderful combination of different spices.
0:13:23 > 0:13:27You've got little fennel seeds in there, got some rose petals, all sorts going on.
0:13:27 > 0:13:29Ooh, you can smell 'em from here!
0:13:29 > 0:13:32Once the spices are toasted, they're ground up,
0:13:32 > 0:13:35then Ed throws in a touch of smoked paprika
0:13:35 > 0:13:39and some lightly fried curry leaves to really spice it up.
0:13:39 > 0:13:41Fantastic. Just let this bubble away.
0:13:41 > 0:13:47Half of this is going to have body, and half of it is going to be smooth.
0:13:52 > 0:13:55Mmm!
0:13:55 > 0:13:58Oh, that's quite good, actually. Yeah.
0:13:58 > 0:14:00As it's a hot sauce competition,
0:14:00 > 0:14:03does it have that all-important kick?
0:14:04 > 0:14:08No, the only thing it hasn't got is a kick. It's extremely mild.
0:14:08 > 0:14:10Ah!
0:14:10 > 0:14:12You know what I'm going to do is, I'm going to bring this back up
0:14:12 > 0:14:18to the heat with a couple of those dried chillies, and remove them.
0:14:18 > 0:14:24And Val's not one to miss out on a taste of the competition.
0:14:24 > 0:14:27It's quite sweet. It needs a little bit more salt.
0:14:27 > 0:14:30That's intriguing. It slightly reminds... Looks-wise,
0:14:30 > 0:14:33it slightly reminds me of a pavement on a Friday night.
0:14:33 > 0:14:36Oh, how rude! Lovely.
0:14:36 > 0:14:39To finish, Ed stirs in chopped coriander, before jarring up and
0:14:39 > 0:14:43popping it into boiling water for half an hour to infuse the flavours.
0:14:44 > 0:14:46I think I could have a winner on my hands.
0:14:47 > 0:14:49That there's fighting talk,
0:14:49 > 0:14:52but Val's still got to make his Edge Of Reason Chilli Sauce.
0:14:52 > 0:14:56I'm going to call this sauce, I've decided, Edge Of Reason Sauce
0:14:56 > 0:15:01because my wife gave birth two days ago and I'm feeling pretty demented.
0:15:01 > 0:15:04I think there's a lot of chemical weapons grade,
0:15:04 > 0:15:07uneatable chilli things on offer these days
0:15:07 > 0:15:10so I'm going for something a little more gentle, slightly violent,
0:15:10 > 0:15:12but not overly.
0:15:12 > 0:15:15So tomatoes -
0:15:15 > 0:15:19just cut the cores out, criss-cross their bums
0:15:19 > 0:15:23and soak them in some hot water for a minute or so.
0:15:23 > 0:15:25My onion, I want to get it kind of burnt.
0:15:25 > 0:15:30I want it charred so there's a very hot pan there.
0:15:30 > 0:15:33Some garlic - I'm going to do the same. Right, chillies.
0:15:33 > 0:15:35They use many chillies to cook with in Mexico.
0:15:35 > 0:15:38Mainly cook with them dried.
0:15:38 > 0:15:41This is the guajillo.
0:15:41 > 0:15:45This has got a kind of rather fruity, tea-like smell and it is the
0:15:45 > 0:15:47most vivid red when it's hydrated
0:15:47 > 0:15:51and these are going to be the main chilli in my sauce.
0:15:51 > 0:15:54This is the pasilla chilli.
0:15:54 > 0:15:57It translates as little raisin or something like that
0:15:57 > 0:16:00and if you scrumple it up and smell it, it smells very,
0:16:00 > 0:16:02very strongly of a box of raisins.
0:16:04 > 0:16:11There's wonderful kind of nutty, fruity, tobacco,
0:16:11 > 0:16:15kind of chocolaty, wonderful smells coming off these.
0:16:15 > 0:16:20Yum. Val then toasts a teaspoon of cumin and peels the tomatoes.
0:16:20 > 0:16:24Caramel and chillies goes very well together so the chillies can go
0:16:24 > 0:16:30back in the pan and I'm going to rehydrate them with Coca Cola.
0:16:33 > 0:16:34And now, the chopped onions
0:16:34 > 0:16:37and garlic need to sizzle away in the other pan.
0:16:38 > 0:16:42Mexican oregano - like dried oregano that we're used to
0:16:42 > 0:16:45but even more floral and flowery.
0:16:45 > 0:16:48It's very, very powerful so about half a teaspoon.
0:16:50 > 0:16:51And some black pepper.
0:16:51 > 0:16:55And not forgetting the tomatoes,
0:16:55 > 0:16:57ground cloves,
0:16:57 > 0:16:59tomato juice and salt.
0:17:00 > 0:17:03If you need to put a bit more in, put a bit more in.
0:17:03 > 0:17:06It's not the devil's dandruff.
0:17:06 > 0:17:11Right. Now, these chillies also need orange juice.
0:17:13 > 0:17:14The chillies go in.
0:17:19 > 0:17:24I want something quite gentle, so cider vinegar.
0:17:24 > 0:17:25I've got to be really easy.
0:17:27 > 0:17:29It's hot.
0:17:29 > 0:17:32It's kind of on the edge of, "Whooo."
0:17:32 > 0:17:34But still not too hot.
0:17:34 > 0:17:37Ah-ha-ha, nyick, nyick, nyick.
0:17:37 > 0:17:41And just to make sure of maximum flavour, Val adds extra cola,
0:17:41 > 0:17:43spices, sugar and seasoning to taste.
0:17:45 > 0:17:47Ed, will you come and have a taste?
0:17:47 > 0:17:50I think I might like a tiny bit more tomato in there,
0:17:50 > 0:17:51I'm not quite sure yet.
0:17:57 > 0:18:00It's quite hot, isn't it? Too hot?
0:18:00 > 0:18:03No. No. Ah.
0:18:03 > 0:18:06Val has picked up one last special ingredient
0:18:06 > 0:18:07from chocolate maker Galia.
0:18:09 > 0:18:12In goes about a quarter of a cocoa nib.
0:18:16 > 0:18:21And there is Valentine Warner's Edge Of Reason Sauce.
0:18:21 > 0:18:23All it needs now is a label.
0:18:25 > 0:18:27The judges are not only looking at the way it tastes
0:18:27 > 0:18:30but there are also points for presentation.
0:18:30 > 0:18:33So Val and Ed are turning their attention to labelling
0:18:33 > 0:18:36and, surprise, surprise, they're doing it from the pub.
0:18:38 > 0:18:40With an extra prize on offer for design,
0:18:40 > 0:18:43Ed's doing everything he can to get the look he wants.
0:18:44 > 0:18:47Former art student Val is using felt tips.
0:18:48 > 0:18:51I just want it to look like it's travelled
0:18:51 > 0:18:55all the way along the Silk Road through India and finally
0:18:55 > 0:18:59it's ended up in sunny old Brighton.
0:18:59 > 0:19:03I've come up with no better idea than an eye with flames
0:19:03 > 0:19:05coming out of it. There you go.
0:19:05 > 0:19:10Val's Edge Of Reason Chilli Sauce and Ed's Silk Road Chilli Chutney
0:19:10 > 0:19:13are all set for judging at the Chilli Festival tomorrow.
0:19:13 > 0:19:16- Cheers. - Cheers, Val. Good work, mate.
0:19:22 > 0:19:24It's the day of Brighton's Chilli Festival.
0:19:24 > 0:19:27Here you can sample the delights of the most
0:19:27 > 0:19:30potent of peppers in anything and everything from ice cream
0:19:30 > 0:19:33and candy floss to the spiciest of sauces.
0:19:33 > 0:19:37We take no responsibility for anyone trying that sauce.
0:19:37 > 0:19:40This weekend-long celebration of all things chilli has been
0:19:40 > 0:19:44running since 2004 and attracts the most devoted chilli-heads
0:19:44 > 0:19:45for the craziest of contests.
0:19:45 > 0:19:50We started with very mild ones. Each round, the heat increases.
0:19:50 > 0:19:54- Three...- CROWD: Two, one, chew!
0:19:56 > 0:19:58It's a world away from country shows
0:19:58 > 0:20:02but the Amateur Hot Sauce category is serious stuff.
0:20:02 > 0:20:05First place gets their sauce reproduced professionally
0:20:05 > 0:20:06to go on sale.
0:20:06 > 0:20:10It's a huge opportunity, calling for world-class judges.
0:20:10 > 0:20:12Ed and Val have four to contend with -
0:20:12 > 0:20:18Tony 'Darth Naga' Ainsworth, Carl Anderson, Steve Sewell
0:20:18 > 0:20:23and Ted The Fire-Breathing Idiot and they are very thorough.
0:20:23 > 0:20:27You need to know the difference between a habanero, a fatali,
0:20:27 > 0:20:30a ghost chilli, a naga, a scorpion, a 7-pot.
0:20:30 > 0:20:32You tell 'em, Ted.
0:20:32 > 0:20:35Big prizes could mean big business, so there are 26 different amateur
0:20:35 > 0:20:40sauces, chutneys and jams vying for that exclusive first prize.
0:20:40 > 0:20:44It's pretty fierce competition. A lot of hot chilli peppers around.
0:20:44 > 0:20:48Rob's maximising his chances by making two sauces.
0:20:48 > 0:20:50I've been building up for the last six to seven months,
0:20:50 > 0:20:52trying to perfect the recipes.
0:20:52 > 0:20:55And after missing out last year,
0:20:55 > 0:20:59Karen AKA Mrs Chutney has brought along three entries.
0:20:59 > 0:21:03Sunrise and sunset are made with different coloured mixed peppers
0:21:03 > 0:21:07and a fatali, scotch bonnet and aji lemon.
0:21:07 > 0:21:10Three sauces? Ed and Val have just one chance each.
0:21:10 > 0:21:14After two defeats, Ed's desperate for a prize card
0:21:14 > 0:21:18but everywhere they turn it's all about the hottest chillies and the
0:21:18 > 0:21:22fieriest sauces so he's beginning to wonder if he's actually blown it.
0:21:22 > 0:21:26I'm feeling a bit worried now. My very mild sauce.
0:21:26 > 0:21:27This is a festival of pain.
0:21:30 > 0:21:33Our chefs have less than 15 minutes to hand in their
0:21:33 > 0:21:35sauces before judging begins.
0:21:37 > 0:21:40Let's get our entries in because we're running out of time.
0:21:40 > 0:21:43Event organiser Miranda runs specialist chilli shop,
0:21:43 > 0:21:45Chilli Pepper Pete.
0:21:45 > 0:21:48It was Miranda and her husband, who has sadly since passed away,
0:21:48 > 0:21:50that first set up the festival.
0:21:50 > 0:21:54Today she's overseeing judging and gathering all 26 entries.
0:21:56 > 0:21:58Let's see what you've got.
0:21:58 > 0:22:03OK, I'll unveil it for you there. This is called Silk Road Chutney.
0:22:03 > 0:22:05Oh, nice. Excellent. Thank you so much.
0:22:05 > 0:22:08And this is my Edge Of Reason Chilli Sauce.
0:22:08 > 0:22:11Oh, very nice. I like the bottle as well.
0:22:11 > 0:22:13It looks like there's quite a few entries already.
0:22:13 > 0:22:15Yeah, we have got quite a lot.
0:22:15 > 0:22:17Our lads have put tons of effort into their entries
0:22:17 > 0:22:19but so have their opponents.
0:22:20 > 0:22:23There's lots of entries coming in, even more scope for me
0:22:23 > 0:22:27and Ed to yet again leave empty-handed.
0:22:28 > 0:22:30Val's Edge Of Reason Sauce
0:22:30 > 0:22:34and Ed's Silk Road Chutney must tick all the judges' boxes.
0:22:34 > 0:22:36Their reputations are at stake
0:22:36 > 0:22:40but now they must leave the tent as it's closing for judging.
0:22:40 > 0:22:44One thing us chefs love is trying out other people's cooking.
0:22:44 > 0:22:47Can I have a little chutney? Yeah. These are different, these chutneys?
0:22:47 > 0:22:49This is a mango and quince.
0:22:49 > 0:22:52Chutney, Ed, you're obsessed! Chutney, chutney, chutney!
0:22:52 > 0:22:54That would have been a really good use for my pumpkin loaf that
0:22:54 > 0:22:57didn't do very well in the competition.
0:22:57 > 0:22:59- I could have hollowed it out. - And put something in it.
0:22:59 > 0:23:02- You could have hollowed out your roulade.- Or the roulade.
0:23:02 > 0:23:05You wouldn't need to line it.
0:23:05 > 0:23:08Too late now! 12.30 and judging begins.
0:23:08 > 0:23:12Sitting just behind the music stage, our ferocious foursome
0:23:12 > 0:23:16have 26 entries to taste and just three prizes to give plus an extra
0:23:16 > 0:23:22award for design so they need to separate the wheat from the chaff.
0:23:22 > 0:23:26- That's horrible. - Yeah, that's not good.- Sorry.
0:23:26 > 0:23:28- A simple sauce.- Zero.
0:23:28 > 0:23:31Sauces are grouped according to heat so the judges' mouths
0:23:31 > 0:23:33aren't impaired from the start.
0:23:33 > 0:23:37Milk on standby, being one of the best remedies for curing spiciness.
0:23:37 > 0:23:42As Ed's chutney is mild, it's one of the first things in the firing line.
0:23:42 > 0:23:44Silk Road Chutney.
0:23:44 > 0:23:47Yes, that looks cool. It looks nice and weathered.
0:23:47 > 0:23:50That is postapocalyptic Women's Institute.
0:23:50 > 0:23:52It's really good.
0:23:52 > 0:23:56Oh, yeah, I could eat a whole bottle of this. Not much heat,
0:23:56 > 0:23:58but it's really, really good.
0:23:58 > 0:23:59This is my favourite so far.
0:23:59 > 0:24:02I found it really, really bland, personally. No chilli in it at all.
0:24:02 > 0:24:04It doesn't taste like there is, anyway.
0:24:04 > 0:24:06Yeah, that was really tasty.
0:24:06 > 0:24:08It's a mixed bag for Ed's chutney,
0:24:08 > 0:24:13but could Karen AKA Mrs Chutney's first sauce sneak in front?
0:24:13 > 0:24:17Naga More. I like the name. I like the label too.
0:24:17 > 0:24:20I don't even like sweet stuff and that's really good.
0:24:20 > 0:24:22- I'm not getting any heat. - Could I...?
0:24:22 > 0:24:24Next in the hot seat is Val's sauce.
0:24:24 > 0:24:26Needs more of everything.
0:24:26 > 0:24:30There's no heat. It's very bland. It's like brown water.
0:24:30 > 0:24:32Boy, they're not holding back.
0:24:32 > 0:24:35It's watery, it's bland and there's almost no spice.
0:24:35 > 0:24:38It's not good. Label's good.
0:24:38 > 0:24:40Well, there's always the special prize for design.
0:24:40 > 0:24:43Next up, it's the mildest of Rob's two hot sauces.
0:24:46 > 0:24:48Phlogiston. Interesting.
0:24:48 > 0:24:50I like the packaging.
0:24:50 > 0:24:52I like that.
0:24:52 > 0:24:55But will Karen's third entry Sunrise, combining fatali,
0:24:55 > 0:24:59scotch bonnet and aji lemon chillies have the saleability
0:24:59 > 0:25:00the judges are after?
0:25:02 > 0:25:05This is Sunrise.
0:25:05 > 0:25:09My first attempt to taste. That is the best one yet, easily.
0:25:09 > 0:25:10Yeah, that's good.
0:25:10 > 0:25:12That is amazing.
0:25:12 > 0:25:15Over two hours after judging began, results are in.
0:25:15 > 0:25:19Some say Ed's was tasty and his presentation top-notch,
0:25:19 > 0:25:20but it lacked heat.
0:25:20 > 0:25:24They thought Val's was bland and watery yet they loved the label.
0:25:24 > 0:25:27This time there are no prize cards.
0:25:27 > 0:25:30The winners are announced in front of everyone.
0:25:30 > 0:25:34Third place goes to Kiss Hot Pepper Sauce.
0:25:34 > 0:25:36Third place is nowhere to be seen.
0:25:36 > 0:25:39With just two chances left, pressure's on.
0:25:39 > 0:25:43Second place - Organ Grinder's Twisted Seven.
0:25:43 > 0:25:48Oh, no, that's second prize gone too. Only first place left.
0:25:48 > 0:25:51At least one of the fellows is going home empty-handed
0:25:51 > 0:25:54but can the other scoop that exclusive win?
0:25:54 > 0:25:55OK, we're now down to the winner.
0:25:58 > 0:26:00Sunrise by Mrs Chutney.
0:26:00 > 0:26:01Oh, no.
0:26:01 > 0:26:06Sorry, lads, another loss, making it Ed's third defeat of the week.
0:26:06 > 0:26:08Congratulations, Mrs Chutney.
0:26:08 > 0:26:09Thank you very much.
0:26:09 > 0:26:12How are you feeling? Are you looking forward to producing it?
0:26:12 > 0:26:15Definitely. Yes. Thank you very much, guys.
0:26:15 > 0:26:16Val and Ed are crushed.
0:26:16 > 0:26:20But there's still the special prize for design up for grabs.
0:26:20 > 0:26:23There was one product here that got a special mention,
0:26:23 > 0:26:25because of the presentation.
0:26:25 > 0:26:26Silk Road Chutney.
0:26:28 > 0:26:30Ed's finally bagged himself an award.
0:26:30 > 0:26:33Well, he gets his sauce back anyway.
0:26:33 > 0:26:37There we go. How do you feel about that?
0:26:37 > 0:26:41Fantastic. Thank you. And I'm delighted to take this home with me.
0:26:41 > 0:26:43Excellent. Big round of applause.
0:26:43 > 0:26:47It's just a pity the prize wasn't for cooking!
0:26:47 > 0:26:51They liked the styling and I really enjoyed styling it, simple as.
0:26:51 > 0:26:55I might have a... I never really had a good old taste of it.
0:26:55 > 0:26:58Oh, that's delicious. The curry leaves have really come out.
0:26:58 > 0:27:00Yeah.
0:27:00 > 0:27:02There's no chilli in there whatsoever, is there?
0:27:02 > 0:27:03No. It's flat as a pancake.
0:27:03 > 0:27:06None whatsoever. Any chilli?
0:27:06 > 0:27:07No.
0:27:07 > 0:27:10No, just how I like it actually.
0:27:10 > 0:27:12Can see where the problem was then.
0:27:12 > 0:27:15But the winning sauce was also one of the mildest, of course.
0:27:15 > 0:27:19Mr Chutney himself can't resist tasting Mrs Chutney's winner.
0:27:20 > 0:27:22Wow.
0:27:22 > 0:27:23Oh, wowee!
0:27:23 > 0:27:27- It's like pineapple jam with a kick of chilli.- Yes.
0:27:27 > 0:27:29- This is very good. - Can we see your trophy?
0:27:29 > 0:27:30My lovely trophy.
0:27:30 > 0:27:33I really, really, really, really wanted to win that.
0:27:33 > 0:27:35Did you? I'm really sorry, Ed.
0:27:38 > 0:27:40Not that sorry!
0:27:40 > 0:27:44Our chefs pick up points if they win a country show prize.
0:27:44 > 0:27:47Three for first, two for second and one for third.
0:27:47 > 0:27:48Val's earned one for his roulade
0:27:48 > 0:27:51and to help Ed off the starting block,
0:27:51 > 0:27:53he's getting a special point for his design award.
0:27:53 > 0:27:55So it's one all at the end of Day Three,
0:27:55 > 0:27:59which isn't going down well with everyone.
0:27:59 > 0:28:00I'm slightly miffed that
0:28:00 > 0:28:03Ed won the best graphics cos I think I should have got that.
0:28:03 > 0:28:04Meow!
0:28:04 > 0:28:08I wasn't expecting that and I know it went third prize, second prize,
0:28:08 > 0:28:11Val and I were looking at each other thinking,
0:28:11 > 0:28:14"Have we really pulled this off?"
0:28:14 > 0:28:15And sure enough, we didn't.
0:28:15 > 0:28:18No, you didn't.
0:28:18 > 0:28:20Next time on Country Show Cook Off,
0:28:20 > 0:28:22our gastronomic duo head to the more traditional
0:28:22 > 0:28:24Stokesley Show in North Yorkshire,
0:28:24 > 0:28:27where they're entering a packed lunch for two competition.
0:28:27 > 0:28:31- I'm going to make a little chutney. - Is it Silk Road Chutney?
0:28:31 > 0:28:33No, it's not, actually. It's a piccalilli.
0:28:33 > 0:28:36So, Ed's third chutney of the week! Hoorah!
0:28:38 > 0:28:42Subtitles by Red Bee Media Ltd