0:00:02 > 0:00:03Britain's top chefs...
0:00:04 > 0:00:05Yee-ha!
0:00:05 > 0:00:07..are going up against each other...
0:00:07 > 0:00:08Be a good battle.
0:00:08 > 0:00:12..to see who can make the most money from creating fabulous food
0:00:12 > 0:00:14for the great British public!
0:00:14 > 0:00:15It's all about making money.
0:00:15 > 0:00:19Our award-winning chefs will be putting their reputations
0:00:19 > 0:00:20on the line...
0:00:20 > 0:00:21Help me!
0:00:21 > 0:00:22..as they are each challenged
0:00:22 > 0:00:25- to produce a delicious three-course meal...- Yes!
0:00:25 > 0:00:27..for a room full of ravenous diners.
0:00:27 > 0:00:29We can't have customers waiting!
0:00:29 > 0:00:32- We want beef!- Perfect.- Wow!
0:00:32 > 0:00:35They'll be working in kitchens they've never set foot in before...
0:00:35 > 0:00:37- This is impossible! - ..with a limited budget.
0:00:37 > 0:00:40- Deal!- You've got to go a bit lower than that.
0:00:40 > 0:00:43..and up against the deadline of that day's service.
0:00:43 > 0:00:44That took for ever to cook.
0:00:44 > 0:00:47But the big question is who will make the most money...
0:00:47 > 0:00:48- Rock on!- ..and win?
0:00:48 > 0:00:51We came, we saw, we conquered.
0:00:51 > 0:00:55Today's challenge is set to send our two rivals right off the rails,
0:00:55 > 0:00:58because our chefs will be battling to keep the diners happy
0:00:58 > 0:01:03on one of the most luxurious foodie experiences that money can buy -
0:01:03 > 0:01:05the Orient-Express British Pullman.
0:01:06 > 0:01:08It's not often you get to dine with silver cutlery
0:01:08 > 0:01:10and have crystal glasses.
0:01:10 > 0:01:13Chefs, put your menu where your mouth is!
0:01:41 > 0:01:43When you think of the British Pullman,
0:01:43 > 0:01:46you think of luxury, class, sophistication.
0:01:46 > 0:01:49The art deco jewel of the railways.
0:01:49 > 0:01:52A pinnacle of travel and fine dining.
0:01:52 > 0:01:56What you don't picture is two flustered celebrity chefs
0:01:56 > 0:01:59fighting it out head-to-head over a tiny hot stove,
0:01:59 > 0:02:02but that's exactly what's about to happen.
0:02:02 > 0:02:05We've set today's chefs the challenge of a lifetime.
0:02:05 > 0:02:09They have just ten hours and £350 to each come up with
0:02:09 > 0:02:12a three course menu, buy the ingredients, and cook the food
0:02:12 > 0:02:16for a very discerning train of over 40 fine diners.
0:02:16 > 0:02:18I think everyone's really excited.
0:02:18 > 0:02:21So just who are these gastronomic gladiators?
0:02:21 > 0:02:25Well, chef number one is a man who is used to life on the move.
0:02:25 > 0:02:28He was born in Singapore, has lived in France,
0:02:28 > 0:02:31and once even served food on Concorde.
0:02:31 > 0:02:32He's a giant in the kitchen.
0:02:35 > 0:02:40I am very, very ambitious, and I really, really want to win.
0:02:40 > 0:02:41On the other side of the tracks
0:02:41 > 0:02:44is a chef who knows what his customers want.
0:02:44 > 0:02:46He's worked at some of Britain's most popular restaurants,
0:02:46 > 0:02:49from the River Cafe to The Dorchester.
0:02:49 > 0:02:52He should know how to pitch his menu just right.
0:02:52 > 0:02:53It's the rampant restaurateur...
0:02:55 > 0:02:57I think the best way to describe my cooking style
0:02:57 > 0:02:59is fresh, clean and simple,
0:02:59 > 0:03:03and if I can use those three pillars as the basis to everything I do
0:03:03 > 0:03:05and it's successful, I'm happy.
0:03:06 > 0:03:09The battleground for today's culinary clash
0:03:09 > 0:03:12takes us back to the heyday of great train travel,
0:03:12 > 0:03:16a time when glamour, fun and a dash of the Bertie Woosters
0:03:16 > 0:03:17were all the rage.
0:03:17 > 0:03:21Today, the iconic brown and cream carriages take guests
0:03:21 > 0:03:25on five-star dining tours through the British countryside.
0:03:25 > 0:03:28So, here we are, John. The Orient-Express.
0:03:28 > 0:03:29This is a new one, isn't it?
0:03:29 > 0:03:31It is new. I've always wanted to go on this.
0:03:31 > 0:03:33Up we come. Wow, fantastic.
0:03:33 > 0:03:37- It's a long climb up, isn't it? - Beautiful.
0:03:37 > 0:03:39These trains, described as palaces on wheels,
0:03:39 > 0:03:43took the world's most exclusive passengers from London to Venice.
0:03:43 > 0:03:45The British Pullman met them at Dover,
0:03:45 > 0:03:48and whisked them to and from London.
0:03:48 > 0:03:51Audrey. This carriage is called Audrey.
0:03:51 > 0:03:53She's a good old girl.
0:03:53 > 0:03:55Creating menus to match these surroundings
0:03:55 > 0:03:57is going to be a challenge,
0:03:57 > 0:04:00but not as big a challenge as cooking and plating up
0:04:00 > 0:04:02in a tiny galley kitchen!
0:04:02 > 0:04:03Here we are.
0:04:03 > 0:04:06Here we what are? Are you serious?
0:04:07 > 0:04:10This is insane. I'm terribly claustrophobic.
0:04:10 > 0:04:12Well, it's got everything
0:04:12 > 0:04:14you'd expect to have in miniature, hasn't it?
0:04:14 > 0:04:16Well, you're not miniature.
0:04:16 > 0:04:17- No, nor are you.- No.
0:04:17 > 0:04:20So, erm, we're going to be struggling with the ovens.
0:04:21 > 0:04:24The chefs have a serious challenge in store.
0:04:24 > 0:04:27On board, there is no electricity for blenders and mixers,
0:04:27 > 0:04:29The galley ovens have no temperature control,
0:04:29 > 0:04:33and sauces must be made thick to ensure they don't slop
0:04:33 > 0:04:35onto the passengers' expensively-dressed laps.
0:04:36 > 0:04:40Fortunately, the chefs will have the morning to prepare their ingredients
0:04:40 > 0:04:41at the train depot kitchen.
0:04:41 > 0:04:44Here, they can start their dishes off before they are loaded
0:04:44 > 0:04:47onto trolleys and taken aboard before departure,
0:04:47 > 0:04:51ready for finishing and plating as the orders come in.
0:04:51 > 0:04:54Each chef has been shopping with a budget of £350,
0:04:54 > 0:04:56securing the best possible ingredients
0:04:56 > 0:04:58at the best possible prices.
0:04:58 > 0:05:00Oh, it's such a great smell.
0:05:00 > 0:05:03Both need to recreate a vintage fine dining experience
0:05:03 > 0:05:04with starter, main and dessert
0:05:04 > 0:05:08which fit the first class bill for over 40 paying passengers.
0:05:08 > 0:05:11Whichever chef makes the most money for their chosen charity
0:05:11 > 0:05:12will be the winner.
0:05:13 > 0:05:15And so the challenge is set.
0:05:15 > 0:05:18What menus have our chefs chosen to serve
0:05:18 > 0:05:20on the world's most luxurious travelling train?
0:05:21 > 0:05:24Well, for his starter, John has opted for a lobster salad
0:05:24 > 0:05:26with a lobster cream dressing
0:05:26 > 0:05:29and salad shoots bound in a tarragon dressing.
0:05:29 > 0:05:30You don't get more upmarket than that!
0:05:32 > 0:05:34But Ed is also aiming high-end,
0:05:34 > 0:05:37with a delicious crottin goats' cheese salad
0:05:37 > 0:05:39of honeyed white peaches, cobnuts
0:05:39 > 0:05:42and fresh black truffled mascarpone cream,
0:05:42 > 0:05:44but which one would you choose?
0:05:44 > 0:05:47So, with time very much not on their sides,
0:05:47 > 0:05:50our two chefs settle into the train depot kitchen.
0:05:50 > 0:05:53They have just four hours before departure, and each get a couple
0:05:53 > 0:05:57of handy assistant chefs, who won't be coming with them.
0:05:57 > 0:06:00For the last time today, our boys can enjoy a bit of space,
0:06:00 > 0:06:04freedom to move around at will and a chance to wind each other up.
0:06:05 > 0:06:07John and I know each other very well.
0:06:07 > 0:06:09I like to call him, like, my older uncle.
0:06:10 > 0:06:12Forget the old!
0:06:12 > 0:06:13Erm, Uncle John.
0:06:13 > 0:06:15You're being really ridiculous.
0:06:15 > 0:06:17Both the chefs have opted for cold starters -
0:06:17 > 0:06:20probably a good idea, as it minimises the amount
0:06:20 > 0:06:22of actual cooking they'll have to do on the train.
0:06:22 > 0:06:27Ed starts off with roasting the white peaches for his salad.
0:06:27 > 0:06:28Salt, vinegar, sugar, butter,
0:06:28 > 0:06:30and now I'm going to let them cool down,
0:06:30 > 0:06:32they're going to caramelise on the bottom,
0:06:32 > 0:06:34we're going to add a little bit of honey to these,
0:06:34 > 0:06:36and these will go beautifully with goats' cheese.
0:06:36 > 0:06:38So how is Ed planning to cope
0:06:38 > 0:06:41with the constraints of tonight's unique environment?
0:06:41 > 0:06:42During service on the train,
0:06:42 > 0:06:45every single element of what I'm doing is prepped.
0:06:45 > 0:06:46I don't have to really do anything,
0:06:46 > 0:06:49just reheat things and stand there doing this.
0:06:50 > 0:06:52I've asked lots of questions about working on the train
0:06:52 > 0:06:54and all these guys have an awful lot of experience
0:06:54 > 0:06:56of working in a galley kitchen,
0:06:56 > 0:06:58and the one thing they've pointed out to me is,
0:06:58 > 0:07:02"Ed, it's very, very small."
0:07:02 > 0:07:04Small, Ed, but perfectly formed,
0:07:04 > 0:07:07not unlike your portions of goats' cheese.
0:07:07 > 0:07:09Meanwhile, John has banked on lobsters -
0:07:09 > 0:07:11some may say the king of crustaceans.
0:07:11 > 0:07:13Mind you, the train is leaving from London Victoria,
0:07:13 > 0:07:15not King's Crustacean!
0:07:15 > 0:07:17Yeah(!)
0:07:17 > 0:07:19He's banking on lobster being seen above Ed's truffle
0:07:19 > 0:07:21as the opulent choice on the menu.
0:07:21 > 0:07:24But Old Johnny Lobster isn't cheap, you know - oh, no!
0:07:24 > 0:07:27So, once humanely dispatched,
0:07:27 > 0:07:30John needs to make sure he gets as much from his money as possible -
0:07:30 > 0:07:33heads, legs, the whole lobster caboodle.
0:07:33 > 0:07:35- Did you see this green?- Yeah.
0:07:35 > 0:07:37Keep it in a little bowl for me,
0:07:37 > 0:07:39cos that's going to make my sauce pink.
0:07:39 > 0:07:41That's called the coral, or the eggs.
0:07:41 > 0:07:44- But you give me the lobster shells. - Yeah.
0:07:44 > 0:07:47The lobster meat will simply be boiled and chilled
0:07:47 > 0:07:49ready to place on his salad.
0:07:49 > 0:07:51The real taste in this dish will come from its sauce,
0:07:51 > 0:07:54the lobster cream dressing - mm!
0:07:54 > 0:07:56We're reducing this down with the remaining shells...
0:07:58 > 0:08:03..and some cream to bring down and extract as much of the iodine
0:08:03 > 0:08:05and the flavour from the lobster shells.
0:08:05 > 0:08:09Also, all the coral that was kept back, that green stuff in the head
0:08:09 > 0:08:12that looked pretty revolting, that's gone in here, too,
0:08:12 > 0:08:15and that's like concentrated lobster flavour,
0:08:15 > 0:08:17so it's very straightforward.
0:08:17 > 0:08:22No truffle in this dish, no caviar, no foie gras, no nothing.
0:08:22 > 0:08:24Truffle? Who mentioned truffle?
0:08:24 > 0:08:28I spent all my money on this, really, all of it.
0:08:28 > 0:08:29Oh, can you smell it, though?
0:08:29 > 0:08:31Look, it's like Christmas!
0:08:31 > 0:08:34Christmas? What on earth is Ed talking about?
0:08:35 > 0:08:37Oh! Mmmm!
0:08:37 > 0:08:39That looks amazing.
0:08:39 > 0:08:41- £80?- £80.
0:08:41 > 0:08:43Do you know what, though? If you were in France,
0:08:43 > 0:08:44they'd appreciate it.
0:08:44 > 0:08:46If you were in Italy, they'd love it.
0:08:46 > 0:08:48In England, on the Orient-Express,
0:08:48 > 0:08:52- they'll say that smells like your dirty socks...- Put your shoes back on. I knew that!
0:08:52 > 0:08:56There we are, then. Ed's Christmas smells like dirty socks!
0:08:56 > 0:08:57According to John, anyway.
0:08:57 > 0:09:01But John is not the only one with a vivid imagination.
0:09:01 > 0:09:06Imagine peach trees, bees eating peach blossom,
0:09:06 > 0:09:09and goats wandering around.
0:09:09 > 0:09:13It all works together, plus nuts,
0:09:13 > 0:09:18goats, nuts, nuts growing, peaches, it's all there.
0:09:18 > 0:09:20Good. Well, I hope you all got that recipe at home.
0:09:20 > 0:09:24Nuts, goats, nuts, trees... Oh, never mind.
0:09:24 > 0:09:28Now, talking of recipes, how's Uncle John's lobster sauce coming on?
0:09:28 > 0:09:32It's taken such a long time to prepare, wouldn't it be awful
0:09:32 > 0:09:35if he accidentally threw it all over the floor?
0:09:35 > 0:09:38- PAN CRASHES - Argh!!!
0:09:38 > 0:09:40Oh, John!
0:09:40 > 0:09:46We've lost the lobster cream and about an hour's work.
0:09:46 > 0:09:48That, my friend, is a disaster.
0:09:48 > 0:09:51It smells absolutely lovely.
0:09:51 > 0:09:54I shouldn't laugh, really, but it's one of those, when someone
0:09:54 > 0:09:56falls over, sometimes it's funny.
0:09:56 > 0:09:58Yes, I wouldn't laugh if I were you, Ed.
0:09:58 > 0:10:03That's a classic case of less haste, more pace.
0:10:03 > 0:10:06John salvages a mere mug-full from the pan,
0:10:06 > 0:10:08and the stuff on the floor goes in the bin.
0:10:08 > 0:10:10Do you mind if I pop outside and have a scream
0:10:10 > 0:10:12and I'll come back in a minute?
0:10:12 > 0:10:13Poor old John.
0:10:13 > 0:10:14Arggggh!
0:10:14 > 0:10:17Ed, however, can barely hide the smirk on his face!
0:10:17 > 0:10:20I have to commend you on maintaining your calm.
0:10:20 > 0:10:22I can promise you I am not maintaining calm.
0:10:22 > 0:10:25I'm just holding it in and it's destroying me.
0:10:26 > 0:10:29Please don't tap me on the shoulder cos I might kill you!
0:10:29 > 0:10:33And while John tries to expand what's left of his lobster cream,
0:10:33 > 0:10:37it's time for Ed to whip out his deadly weapon - his fresh truffle.
0:10:37 > 0:10:40I've got mascarpone, a little lemon juice, a little olive oil
0:10:40 > 0:10:43and a pinch of salt and into that we've got this lovely truffle.
0:10:44 > 0:10:46Some people, you know, you can shave truffle,
0:10:46 > 0:10:49but I want it quite fine, quite delicate.
0:10:49 > 0:10:53Ed's truffle is a big gamble. It cost him £80,
0:10:53 > 0:10:56almost a quarter of his entire budget,
0:10:56 > 0:10:59and as this competition is all about making the most profit,
0:10:59 > 0:11:04spending £80 on a mushroom could come back to haunt him later on.
0:11:04 > 0:11:06I've got a pound's worth there.
0:11:10 > 0:11:11Oh!
0:11:13 > 0:11:14Oh!
0:11:18 > 0:11:19Delicious!
0:11:19 > 0:11:21Well, that was a pound well-spent, then!
0:11:21 > 0:11:24Let's hope the customers will share Ed's enthusiasm.
0:11:24 > 0:11:26And with such an expensive ingredient,
0:11:26 > 0:11:29at what price will Ed put his starter on the menu?
0:11:30 > 0:11:31Time to talk money.
0:11:33 > 0:11:36Ed's total spend on his goats' cheese
0:11:36 > 0:11:39salad ingredients was £123.71,
0:11:39 > 0:11:40£80 of which
0:11:40 > 0:11:42went on his huge truffle.
0:11:42 > 0:11:43He's decided to put his starter
0:11:43 > 0:11:45on the menu at £14.50.
0:11:47 > 0:11:49John has spent slightly less
0:11:49 > 0:11:50at £110.13.
0:11:50 > 0:11:52However, he has thrown
0:11:52 > 0:11:54half the lobster on the floor.
0:11:54 > 0:11:55He put his starter
0:11:55 > 0:11:57on the dining car menus for £12.50,
0:11:57 > 0:11:59a full £2 less than Ed's dish.
0:12:01 > 0:12:04It's nearly time for the majestic British Pullman to leave the depot
0:12:04 > 0:12:06and make its way to Victoria Station,
0:12:06 > 0:12:10where it will be picking up tonight's discerning travellers,
0:12:10 > 0:12:13and in the kitchen, the chefs are having to say goodbye to their
0:12:13 > 0:12:15half-cooked food, as it's popped onto trays
0:12:15 > 0:12:17and wheeled off to the train.
0:12:17 > 0:12:19Oh, just look at it go!
0:12:21 > 0:12:22Hmm...
0:12:24 > 0:12:27Time for those last minute tweaks, or, in John's case,
0:12:27 > 0:12:31the complete rebuild of his now less-saucy lobster starter.
0:12:31 > 0:12:35So, I'm just having a play, to see how I think this might look tonight.
0:12:35 > 0:12:37Time's up, John. It's time to board the train.
0:12:43 > 0:12:46At Victoria Station, the vintage carriages are prepared
0:12:46 > 0:12:50for the evening's journey, and the food is loaded aboard.
0:12:50 > 0:12:52The starters will be served from the onboard kitchen
0:12:52 > 0:12:54shortly after the train leaves.
0:12:54 > 0:12:56Over 40 diners are joining the train for the journey,
0:12:56 > 0:12:58and getting their first glimpse of the opulence
0:12:58 > 0:13:00they will spend their evening in.
0:13:00 > 0:13:04It really feels like a throwback to the times...
0:13:05 > 0:13:09..when you're travelling in style, and just looking at the whole set up,
0:13:09 > 0:13:12oh, it's just wonderful. I'm really looking forward to dinner now.
0:13:12 > 0:13:14It feels a little bit like you're going back in time.
0:13:14 > 0:13:16The atmosphere is just wonderful.
0:13:16 > 0:13:19It's such a beautiful, beautiful treat.
0:13:19 > 0:13:21Up in the kitchen carriage, our chefs are trying to
0:13:21 > 0:13:24get their heads around what might be in store for them.
0:13:24 > 0:13:27I'm not sure about John but I'm feeling quite apprehensive.
0:13:27 > 0:13:30You can't have anything loose, or not sort of balanced like this,
0:13:30 > 0:13:33it's all going to fall over as the train, apparently,
0:13:33 > 0:13:36Geoff, the manager's told us it moves around a lot, so really...
0:13:37 > 0:13:40..you know, one thing you don't want is to create something
0:13:40 > 0:13:41and it falls all over the floor.
0:13:41 > 0:13:44Yes, be warned - no butter fingers in there!
0:13:44 > 0:13:46So it's time for the off.
0:13:46 > 0:13:50In stately procession, the historic carriages pull out of the station.
0:13:50 > 0:13:53Usually, passengers have all their meals included in their ticket,
0:13:53 > 0:13:55but for the purposes of today's competition,
0:13:55 > 0:13:58these diners will be choosing from the special menus
0:13:58 > 0:14:03prepared by our chefs and will be paying for each course themselves.
0:14:03 > 0:14:06My expectations of the food tonight - well, I presumed
0:14:06 > 0:14:09we were going to have the best,
0:14:09 > 0:14:15and just reading the menu has proved that that is the case.
0:14:15 > 0:14:19I think, you know, Michelin star, I would imagine,
0:14:19 > 0:14:22so, yeah, my expectations are quite high.
0:14:22 > 0:14:25No pressure there, then, guys!
0:14:25 > 0:14:29At the moment, the diners have no idea who cooked which dishes.
0:14:29 > 0:14:32All they have to go on are the menus.
0:14:32 > 0:14:34Ed and John, however, get to compare the two dishes
0:14:34 > 0:14:36in the flesh, as it were.
0:14:36 > 0:14:38But are they satisfied their rival
0:14:38 > 0:14:41has come up to their own exacting standards?
0:14:41 > 0:14:44Right, John, here we go, tasting.
0:14:44 > 0:14:47First up is John's cold lobster salad.
0:14:47 > 0:14:49Lovely way to start a meal.
0:14:49 > 0:14:52- No one's going to complain about that.- No.
0:14:52 > 0:14:55And if they do, they should be thrown from the train!
0:14:55 > 0:14:58So John's lobster gets the thumbs up from Ed.
0:14:58 > 0:15:01What about John's thoughts on the goats' cheese?
0:15:01 > 0:15:03I think this is English goats' cheese.
0:15:03 > 0:15:04It is indeed, yeah.
0:15:04 > 0:15:06Is it? And so it's quite sour?
0:15:06 > 0:15:07Oh, so it's sour now, is it?
0:15:07 > 0:15:10Luckily, you've got the sweetness of the peaches,
0:15:10 > 0:15:12otherwise you might be in some sort of conflict,
0:15:12 > 0:15:14but it's a lovely little plate, Ed.
0:15:15 > 0:15:19Even John's convoluted compliments somehow sound patronising.
0:15:19 > 0:15:21How does he get away with it?
0:15:21 > 0:15:24Anyway, blissfully unaware of the compact kitchen shenanigans,
0:15:24 > 0:15:28the unsuspecting diners have already started to make their choices.
0:15:28 > 0:15:31I fancied something a little more exotic so I went for the lobster.
0:15:31 > 0:15:34I like goats' cheese and honey, I think that's a nice combination.
0:15:34 > 0:15:37You know, it's a no-brainer. I'm going to go for the lobster,
0:15:37 > 0:15:40but, actually, I then read the second choice,
0:15:40 > 0:15:42and I thought, OK, that looks interesting as well,
0:15:42 > 0:15:45but I stayed with the lobster, so I'm going for the lobster.
0:15:45 > 0:15:48Let's see what happens now.
0:15:48 > 0:15:49Here we go!
0:15:49 > 0:15:52And with the train barely out of Victoria Station,
0:15:52 > 0:15:55the diners' minds are made up, and the first orders come in.
0:15:55 > 0:15:58On your marks, get set, go!
0:15:59 > 0:16:01- I'm going to go for the lobster, please.- The lobster.
0:16:01 > 0:16:04- Goats' cheese salad, please. - And a goats' cheese.
0:16:04 > 0:16:06Could I have the lobster to start with, please?
0:16:06 > 0:16:08- The lobster, certainly. - I'll have the goats' cheese.
0:16:08 > 0:16:11First orders are pretty evenly matched, but how are the boys
0:16:11 > 0:16:14going to get on for space in this tiniest of kitchens?
0:16:14 > 0:16:17OK, one lobster, one goats' cheese, one lobster, one goats' cheese,
0:16:17 > 0:16:20so obviously we're making two of each.
0:16:20 > 0:16:22Erm, John's not.
0:16:22 > 0:16:25I don't know why, John, you're not. Just make another one next to it.
0:16:25 > 0:16:27All right, he's going to make everything...
0:16:27 > 0:16:28He's doing one at a time.
0:16:28 > 0:16:33So multi-tasking is not for John, but the late arrival of his starters
0:16:33 > 0:16:35doesn't seem to put the guests off ordering the dish,
0:16:35 > 0:16:39and little by little, John's lobster is clawing its way into the lead.
0:16:39 > 0:16:42I'm going to have a cold lobster salad, please.
0:16:42 > 0:16:46I would, please, like the lobster to start.
0:16:46 > 0:16:50The popularity of the lobster is not lost on Ed.
0:16:50 > 0:16:53Oh, you've got four lobster now.
0:16:53 > 0:16:554-2, two lobster.
0:16:55 > 0:16:58John's slightly running away with this now.
0:16:58 > 0:17:01Er, one lobster, one goats' cheese, three lobster, one goats' cheese.
0:17:01 > 0:17:03You know, I'm really pleased.
0:17:03 > 0:17:05Erm, I'm not that much ahead anyway.
0:17:05 > 0:17:06Five dishes. Five dishes, John.
0:17:06 > 0:17:08- Is it five plates? - Yeah, five dishes ahead.
0:17:08 > 0:17:11Oh, right, OK. That's not massive.
0:17:11 > 0:17:12Well, it's 25%.
0:17:14 > 0:17:15Well, here we go.
0:17:15 > 0:17:19This is the added moment now of making dishes up
0:17:19 > 0:17:21whilst riding a fun fair.
0:17:21 > 0:17:23And John's already thrown his lobster on the floor once.
0:17:23 > 0:17:27Better not do it again, as his sales are starting to flood in.
0:17:27 > 0:17:30Can I have the lobster salad to start, please?
0:17:30 > 0:17:32- Goats' cheese.- Goats' cheese, certainly.- Yeah.
0:17:32 > 0:17:36I think I would love to start with the lobster salad, please.
0:17:36 > 0:17:39Once lobster, one goats' cheese, two lobsters.
0:17:40 > 0:17:42John, I'm quite interested to know,
0:17:42 > 0:17:46you know after you threw your lobster sauce all over the floor,
0:17:46 > 0:17:48how did you manage to salvage,
0:17:48 > 0:17:50because it was quite an intricate thing that happened there.
0:17:50 > 0:17:53I know, I lost the best sauce.
0:17:53 > 0:17:57What I did was, I had a few shells left in the pan,
0:17:57 > 0:18:00I creamed it and to get the colour I put in tomato puree.
0:18:00 > 0:18:02Tomato puree?
0:18:02 > 0:18:04Let's hope you don't get rumbled by the diners.
0:18:04 > 0:18:05Madame, what are you having?
0:18:05 > 0:18:08Can I have the lobster salad, please?
0:18:08 > 0:18:09Another lobster.
0:18:09 > 0:18:11Can I get the lobster salad as well?
0:18:11 > 0:18:13- And another lobster. - And yourself, sir?
0:18:13 > 0:18:15I'd like the lobster as well, please.
0:18:15 > 0:18:16Three! Go on, make it four.
0:18:16 > 0:18:18And the same for myself.
0:18:18 > 0:18:21A full house of lobster! And make it snappy!
0:18:21 > 0:18:23Oh, God, I've been slaughtered.
0:18:23 > 0:18:24Two lobster followed by four lobster.
0:18:24 > 0:18:26I'm going to run out.
0:18:26 > 0:18:28I only made 30.
0:18:28 > 0:18:29The last diners have ordered,
0:18:29 > 0:18:33and has John's sauce-light lobster wiped the floor again?
0:18:33 > 0:18:36I've just been absolutely beaten up by that order.
0:18:36 > 0:18:40I was sort of limping along behind, hoping for something good to happen,
0:18:40 > 0:18:42and now I've just fallen flat on my face.
0:18:42 > 0:18:46Flat on his face? Beaten up? It's like Murder On The Orient-Express!
0:18:46 > 0:18:48But this time the lobster did it!
0:18:48 > 0:18:52So what did the customers think of John's piece de resistance?
0:18:52 > 0:18:54I thought it was very nice, it was very tasty,
0:18:54 > 0:18:56it was very light.
0:18:56 > 0:18:59I thought it was absolutely lovely.
0:18:59 > 0:19:02Very flavoursome, very tender, wonderful.
0:19:02 > 0:19:04The sauce was very good, yeah.
0:19:04 > 0:19:07I was a bit wary of it at first,
0:19:07 > 0:19:11because it looked a bit like thousand island dressing,
0:19:11 > 0:19:14sort of straight from the 80s, but it was actually much nicer
0:19:14 > 0:19:16than that would suggest. It was really good.
0:19:16 > 0:19:17It really sort of enhanced everything.
0:19:17 > 0:19:19So, yeah, it was great.
0:19:19 > 0:19:20Oh, if only he knew!
0:19:20 > 0:19:23Anyway, Johnny Lobster went down a treat with the customers,
0:19:23 > 0:19:26but what about Ed's cheesy hors d'oeuvre?
0:19:26 > 0:19:28Everything about it was perfect.
0:19:28 > 0:19:30It was really nice and the presentation on the dish
0:19:30 > 0:19:31was really good.
0:19:31 > 0:19:34And the £80 truffle?
0:19:34 > 0:19:37I couldn't actually taste much of a truffle taste to it,
0:19:37 > 0:19:39because I think the goats' cheese was quite a strong taste,
0:19:39 > 0:19:42so even if it was there, perhaps it just overwhelmed it.
0:19:42 > 0:19:44Oh, well. It was only £80.
0:19:44 > 0:19:46£80!
0:19:46 > 0:19:49Anyway, truffle aside, the big question is how many servings
0:19:49 > 0:19:52did our chefs sell in round one of this special railway challenge?
0:19:53 > 0:19:55- John, how was it for you? - Er, yeah, that was great.
0:19:55 > 0:19:57- You enjoyed that? - Yeah, I think I've done well,
0:19:57 > 0:20:00but it's not over, it's just the first course, Ed.
0:20:00 > 0:20:03OK, let's have a look, it wasn't good for me, you know.
0:20:03 > 0:20:05I would have like to have sold more, but here we go.
0:20:05 > 0:20:08Let's have a look. Ready, one, two three.
0:20:08 > 0:20:1028-17. Oooh!
0:20:12 > 0:20:14- That's all right. - Well, that's a lead of 11.
0:20:14 > 0:20:16That's not bad, that's not much.
0:20:16 > 0:20:18If it was a football score, it would be painful,
0:20:18 > 0:20:20but if it was a rugby score it's acceptable, I suppose.
0:20:20 > 0:20:21And it's neither, so there you go!
0:20:23 > 0:20:25So that's the number of covers sold,
0:20:25 > 0:20:27but this competition is all about profit.
0:20:29 > 0:20:30John's 28 starters
0:20:30 > 0:20:33brought him in a total of £350.
0:20:33 > 0:20:35Deducting the £110.13
0:20:35 > 0:20:37spent on his ingredients,
0:20:37 > 0:20:41that leaves a profit of £239.87.
0:20:41 > 0:20:44Ed only sold 17 starters,
0:20:44 > 0:20:47bringing in £246.50.
0:20:47 > 0:20:49He spent £123.71 on ingredients
0:20:49 > 0:20:52including his expensive truffle
0:20:52 > 0:20:53so his profit going
0:20:53 > 0:20:56into the next round is £122.79,
0:20:56 > 0:20:58almost half as much as John made.
0:21:02 > 0:21:05Ed might be trailing at this stage,
0:21:05 > 0:21:07but with carriages still full of hungry diners,
0:21:07 > 0:21:10there's plenty of opportunity to pick up steam.
0:21:10 > 0:21:14Time, then, for round two - the main course.
0:21:14 > 0:21:18For this, Ed is going to be serving a grilled free-range chicken breast
0:21:18 > 0:21:21with morel mushroom cream sauce, parmentier potatoes
0:21:21 > 0:21:23and buttered baby vegetables.
0:21:25 > 0:21:29John has opted for beef - a roast sirloin of Aberdeen angus
0:21:29 > 0:21:33with a fricassee of girolle mushrooms in a red wine sauce.
0:21:33 > 0:21:37It'll be served with garlic cream potatoes and green beans.
0:21:37 > 0:21:39Which one would you choose?
0:21:39 > 0:21:42The chefs prepped their main courses during the afternoon
0:21:42 > 0:21:44at the train depot kitchens,
0:21:44 > 0:21:48where Ed made no bones about John's more intricate dish.
0:21:48 > 0:21:52John's created a very complicated menu by the sounds of things.
0:21:52 > 0:21:57We can slowly watch himself combust as the time runs out.
0:21:57 > 0:21:59This is the challenge, I'll tell you what,
0:21:59 > 0:22:01cos we haven't got a lot of time,
0:22:01 > 0:22:04and, you know, if you're boarding the Orient-Express,
0:22:04 > 0:22:06you're expecting a superb meal...
0:22:09 > 0:22:12..but one thing you must have, of course, is a meal.
0:22:12 > 0:22:14So, first shot to Ed.
0:22:14 > 0:22:18I think a bit of chicken in a cream sauce with some dried mushrooms is,
0:22:18 > 0:22:22you know, it's fairly nice, but let's face it, Ed,
0:22:22 > 0:22:23it's not terribly challenging.
0:22:23 > 0:22:26Ooh, neatly parried by John.
0:22:26 > 0:22:27This is no ordinary sauce.
0:22:28 > 0:22:32Well, this is no ordinary competition!
0:22:32 > 0:22:34Morella.
0:22:34 > 0:22:38These little fellows grow on the stumps of fallen trees usually,
0:22:38 > 0:22:40a wonderful fungus,
0:22:40 > 0:22:43very prevalent in France.
0:22:43 > 0:22:45Lovely, lovely flavour, very woody, very autumnal.
0:22:45 > 0:22:49What I'm going to be doing is making a Madeira-based sauce
0:22:49 > 0:22:53with chicken and morels, finishing it with cream,
0:22:53 > 0:23:00fresh thyme, and that's going to go with my little breast of chicken.
0:23:00 > 0:23:03John might find Ed's recipe rather tiresome,
0:23:03 > 0:23:08but what trick has he got up his sleeve to make him quite so smug?
0:23:08 > 0:23:09These are my marrow bones,
0:23:09 > 0:23:13and they're going in to give my sauce some strength and flavour.
0:23:13 > 0:23:16I'm trying to roast off some chicken bones to give it
0:23:16 > 0:23:20some sort of sweetness, but this has taken 25 minutes to boil,
0:23:20 > 0:23:23so I don't know what's going on, quite.
0:23:23 > 0:23:26But I'm going to cook that out now for two hours
0:23:26 > 0:23:27and we'll see what we've got.
0:23:28 > 0:23:32Just make sure you don't drop it on the floor this time, John!
0:23:32 > 0:23:35Now, both chefs are having to cook their food several hours
0:23:35 > 0:23:37ahead of service in the terra firma prep kitchen,
0:23:37 > 0:23:41as there is only room to warm it through in the train's galley.
0:23:41 > 0:23:44Ed pan fries his chicken breasts to seal and colour them,
0:23:44 > 0:23:47before putting them in the oven to roast.
0:23:47 > 0:23:49They will then be cooled and wrapped up for transit.
0:23:49 > 0:23:54Nice and easy, simple to manage, ideal for a small kitchen.
0:23:54 > 0:23:56I mean, you wouldn't want to be messing about with a huge hunk
0:23:56 > 0:23:58of meat now, would you?
0:23:59 > 0:24:04Aberdeen Angus, it's been hung for about 32 days, it's delicious,
0:24:04 > 0:24:06and it should be for that price,
0:24:06 > 0:24:09but because it's a train, what I'm doing is I'm going to sear it
0:24:09 > 0:24:12and I'm going to cook it to the point where it's medium rare.
0:24:12 > 0:24:15That's going to take about 40 minutes,
0:24:15 > 0:24:16and then let it relax,
0:24:16 > 0:24:19so that when it comes to the train journey and serving,
0:24:19 > 0:24:22I'll just warm it through the oven
0:24:22 > 0:24:27and slice it...slice it to order, is the plan.
0:24:27 > 0:24:29The only thing I am worried about, I have to tell you this,
0:24:29 > 0:24:33I don't know if there's any room to slice the beef,
0:24:33 > 0:24:38so it's going to be one of those chaotic services, I think,
0:24:38 > 0:24:41where I might do an Ed Baines and lose my temper.
0:24:41 > 0:24:43Well, there's something to look forward to -
0:24:43 > 0:24:47a big explosion of beef and Burton-Race, in a tiny kitchen.
0:24:47 > 0:24:49And what does Ed have to say about this?
0:24:50 > 0:24:54Well, the butcher has done a fabulous job and so has the farmer,
0:24:54 > 0:24:58and it looks nice, it's all crusted and lovely and juicy.
0:24:59 > 0:25:00It's nicely cooked...
0:25:01 > 0:25:04I like a little more colour on the skin, myself.
0:25:04 > 0:25:05Would you, really?
0:25:05 > 0:25:07- Yeah, maybe, a bit more. - Oh, right, yeah, OK.
0:25:07 > 0:25:08A bit more crispy.
0:25:11 > 0:25:13But it smells good to me.
0:25:13 > 0:25:16Of course, this competition is all about who makes the most profit,
0:25:16 > 0:25:18not who has the biggest ego,
0:25:18 > 0:25:22so let's find out what the chefs have decided as the menu price
0:25:22 > 0:25:23for their main courses.
0:25:24 > 0:25:30John spent £145.72 on the ingredients for his main,
0:25:30 > 0:25:33and £120 of that was just on his upmarket beef.
0:25:33 > 0:25:37He's decided his dish will be priced on the menu at £22.50.
0:25:37 > 0:25:41Ed spent a little less. £127.06 on his chicken,
0:25:41 > 0:25:43morel mushrooms and other ingredients,
0:25:43 > 0:25:47and is pricing his main at exactly the same price as John is,
0:25:47 > 0:25:48which means he stands to make
0:25:48 > 0:25:52a little more profit per serving than John.
0:25:52 > 0:25:54Four hours later at service,
0:25:54 > 0:25:56the diners are weighing up their options,
0:25:56 > 0:25:58while in the kitchen, the two chefs are weighing up
0:25:58 > 0:25:59each other's dishes.
0:25:59 > 0:26:01All right, here we go.
0:26:01 > 0:26:04John's offering is his Aberdeen Angus steak with garlic potatoes
0:26:04 > 0:26:08and green beans, and, of course, his special sauce.
0:26:09 > 0:26:10Yeah, that's good.
0:26:10 > 0:26:13I made a rich red wine sauce, with beef marrow.
0:26:13 > 0:26:15Lovely, isn't it?
0:26:15 > 0:26:16Very nice.
0:26:16 > 0:26:19Ed's serving up chicken breast, with parmentier potatoes,
0:26:19 > 0:26:23baby vegetables and a morel mushroom sauce.
0:26:23 > 0:26:26It's very good. I think the sauce is a bit reduced, do you?
0:26:26 > 0:26:28- It's quite strong.- Yeah.
0:26:28 > 0:26:31That's because it's been on the stove for three hours.
0:26:31 > 0:26:34Yeah, yeah. Otherwise, fabulous.
0:26:34 > 0:26:37So, tasting over and time for round two.
0:26:37 > 0:26:40Let the battle of the beef and the charge of the chicken commence!
0:26:42 > 0:26:45But which way will our diners lean?
0:26:45 > 0:26:47Well, both ways, probably, as they are on a moving train.
0:26:48 > 0:26:51I'll have the steak, please.
0:26:51 > 0:26:53I'll have the chicken, please.
0:26:53 > 0:26:55Can I have the chicken breast, please?
0:26:55 > 0:26:57The steak for me, please.
0:26:57 > 0:26:59Here we go, the bun fight begins.
0:26:59 > 0:27:02The first orders seem pretty even - two chicken, two beef.
0:27:02 > 0:27:05But as our two chefs make the best of the tiny amount of space
0:27:05 > 0:27:09available to them, one dish seems to be edging ahead.
0:27:10 > 0:27:12The Aberdeen Angus, for my main.
0:27:13 > 0:27:14Can I just copy her?
0:27:15 > 0:27:18It seems to be going John's way.
0:27:18 > 0:27:20Three steak, one chicken.
0:27:20 > 0:27:23But Ed has other issues to contend with.
0:27:23 > 0:27:26Peas on a plate on a moving train is not a great idea.
0:27:30 > 0:27:32Lack of space is even harder.
0:27:32 > 0:27:34Ed might have a bit of a pea problem,
0:27:34 > 0:27:37but John is starting to have a lovely time.
0:27:37 > 0:27:40The potatoes are perfect now. They've taken on
0:27:40 > 0:27:43all that lovely garlic cream and they're just perfect.
0:27:45 > 0:27:48The only thing is I've only got 50 portions of them,
0:27:48 > 0:27:51so I don't know if I'll have enough!
0:27:51 > 0:27:53Ooh, he loves his own spuds, does John.
0:27:53 > 0:27:56In fact, at the moment, he's loving everything.
0:27:56 > 0:27:58The beef's looking amazing.
0:27:58 > 0:28:03I think it's probably the best beef I've ever cooked and tasted.
0:28:03 > 0:28:05In fact, I'd go as far as saying this is probably
0:28:05 > 0:28:07the best beef in the world.
0:28:07 > 0:28:11Modesty, understatement, generosity of spirit.
0:28:11 > 0:28:14Three words that are not really in John's vocabulary.
0:28:14 > 0:28:16And what would you like for the main course, sir?
0:28:16 > 0:28:18Can I have the Aberdeen Angus, please?
0:28:18 > 0:28:21- Thanks very much. - I'm going to have the Aberdeen Angus.
0:28:21 > 0:28:22Two more beef!
0:28:23 > 0:28:26I'm going to have the Aberdeen Angus steak, please. Thank you.
0:28:26 > 0:28:30Everyone wants Aberdeen Angus, and no-one wants poor old London Ed.
0:28:30 > 0:28:34I'm not in the slightest bit sad about Ed's demise.
0:28:34 > 0:28:37This chicken is so lovely, it really is, you know,
0:28:37 > 0:28:39it's so juicy and lovely.
0:28:40 > 0:28:42It's just a shame, really.
0:28:43 > 0:28:46In this game, it's possible to have too much of a good thing,
0:28:46 > 0:28:49and John is starting to have some fears.
0:28:49 > 0:28:51It's going very well.
0:28:53 > 0:28:59Really well, but I think I'm going to, seriously, joking apart,
0:28:59 > 0:29:04I'm going to, I'm definitely going to run out of beef.
0:29:04 > 0:29:06If either chef runs out of food,
0:29:06 > 0:29:08his opponent gets to pick up his orders,
0:29:08 > 0:29:10and take the profit for himself.
0:29:10 > 0:29:14Surely that can't happen to either of our seasoned professionals?
0:29:14 > 0:29:15Last two beef sold, Ed.
0:29:15 > 0:29:16Oh.
0:29:16 > 0:29:19What does that mean, then?
0:29:19 > 0:29:20How many chicken do you need?
0:29:20 > 0:29:22Probably quite a lot, Ed.
0:29:22 > 0:29:25It's up to the train crew to break the news to the hungry diners.
0:29:25 > 0:29:28Ladies and gents, just to let you know we've run out of beef,
0:29:28 > 0:29:31so we just want to know whether it's OK
0:29:31 > 0:29:34if everybody switches to the chicken who has ordered the beef.
0:29:35 > 0:29:38- No!- No.- No, I want the beef!
0:29:38 > 0:29:39I do apologise.
0:29:42 > 0:29:45I'm going to have to offer you the chicken, if that's all right.
0:29:45 > 0:29:48There's not going to some sort of great train mutiny, is there?
0:29:48 > 0:29:50We want beef! We want beef!
0:29:52 > 0:29:55Poirot would have expected beef when beef should have been served.
0:29:55 > 0:29:57Poirot does not want chicken.
0:29:57 > 0:30:00Chicken is good, but not as good as beef.
0:30:02 > 0:30:04We want beef!
0:30:04 > 0:30:06Do you think she wants beef?
0:30:06 > 0:30:09I can't have 40 people on the train and do 40 beef.
0:30:11 > 0:30:13- You haven't had 40 beef. - Well, it feels like it.
0:30:13 > 0:30:17I thought if I bought three-quarters of the whole of the diners
0:30:17 > 0:30:20that would be enough. Obviously I got that wrong,
0:30:20 > 0:30:22but I'm still winning.
0:30:22 > 0:30:25If John had planned his portions right, he would have satisfied
0:30:25 > 0:30:28nine more passengers' orders with his beef.
0:30:28 > 0:30:30And at £17.64 profit per portion,
0:30:30 > 0:30:33that's nearly £160 he has lost out on.
0:30:33 > 0:30:35I'll win this.
0:30:35 > 0:30:37I'll win this.
0:30:38 > 0:30:40Watch.
0:30:40 > 0:30:43Well, £160 on top of all his other orders
0:30:43 > 0:30:45is certainly not to be sniffed at.
0:30:45 > 0:30:49Just when he thought it was all over, Ed Baines is back in the game,
0:30:49 > 0:30:51as long as the whole lot doesn't go flying, that is!
0:30:51 > 0:30:54Slightly asking for trouble here, stacking all this up in this way,
0:30:54 > 0:30:58cos if the train suddenly hits a set of points,
0:30:58 > 0:31:00everything's on the floor.
0:31:00 > 0:31:02Even with those bonus orders,
0:31:02 > 0:31:05Ed is still nowhere near selling all his chicken,
0:31:05 > 0:31:08a fact John is all-too-keen to point out.
0:31:08 > 0:31:11Out in the carriage, it's chicken all round.
0:31:11 > 0:31:12Sorry, I ordered the beef!
0:31:12 > 0:31:13Yeah, it's beef substitute.
0:31:14 > 0:31:17Ed and John have finished the massive challenge
0:31:17 > 0:31:21of serving over 40 diners from a tiny, shaking train kitchen.
0:31:21 > 0:31:24Let's find out what their customers thought of their efforts.
0:31:24 > 0:31:26So, I had beef.
0:31:26 > 0:31:28The presentation of it was beautiful
0:31:28 > 0:31:32and I was really looking forward to getting into it.
0:31:32 > 0:31:35Chicken breast was really, really big. Bit worried that it looked like
0:31:35 > 0:31:37I had a whole plate of peas at one point
0:31:37 > 0:31:39and they seemed to be going on for ever.
0:31:39 > 0:31:43What about the customers who wanted beef but got chicken?
0:31:43 > 0:31:45It worked out really well for me
0:31:45 > 0:31:49because I didn't understand why top chefs cooked chicken,
0:31:49 > 0:31:52but now I do, because it's all about the sauce that goes with it,
0:31:52 > 0:31:54and it was actually really, really good.
0:31:54 > 0:31:56And what about madam?
0:31:56 > 0:31:57Oh, my goodness.
0:31:57 > 0:31:59I ordered the beef this evening,
0:31:59 > 0:32:05ended up with the chicken, but yeah, it was great.
0:32:05 > 0:32:08I did enjoy the chicken, it was really, really tasty,
0:32:08 > 0:32:12but I must admit, I would still have loved the beef.
0:32:12 > 0:32:13Oh, you and your beef!
0:32:13 > 0:32:18Well, it's all very nice to get good reviews, but this a competition,
0:32:18 > 0:32:21so as the slow eaters down their last few mouthfuls,
0:32:21 > 0:32:25it's time to find out exactly how many dishes each chef served.
0:32:25 > 0:32:27Well, John, I have to congratulate you there,
0:32:27 > 0:32:29you got a run on that one
0:32:29 > 0:32:31and, you know, what I picked up on in the end,
0:32:31 > 0:32:34cos I think I served about six or seven pieces of chicken, really,
0:32:34 > 0:32:36- was that you didn't buy enough beef. - I know.
0:32:36 > 0:32:39Let's be honest, if you hadn't had those extra chicken sales
0:32:39 > 0:32:41you would have hated me.
0:32:41 > 0:32:43I would have been in pain, yeah, no, you know,
0:32:43 > 0:32:47they like eating beef on the train, so, ready?
0:32:47 > 0:32:49BOTH: One, two, three.
0:32:50 > 0:32:51There you go.
0:32:52 > 0:32:5420 to 23.
0:32:54 > 0:32:56- Has that really niggled you? - Yes!
0:32:56 > 0:32:58I bet that does niggle.
0:32:58 > 0:33:02It means he handed over a full nine portions to Ed.
0:33:02 > 0:33:04What was he thinking only buying enough beef
0:33:04 > 0:33:06to serve so few customers?
0:33:06 > 0:33:09Let's find out how those figures translate into profits.
0:33:09 > 0:33:13John's sales have banked him a total of £517.50,
0:33:13 > 0:33:15and after deducting his costs,
0:33:15 > 0:33:19he has made a reasonable £371.78 on his mains.
0:33:21 > 0:33:23Ed's chicken, including bonus dishes,
0:33:23 > 0:33:25has netted him £450 exactly.
0:33:25 > 0:33:29He spent £127.06 on his ingredients,
0:33:29 > 0:33:32so he makes a little less profit at £322.94.
0:33:35 > 0:33:38For a selection of recipes from the series, log on to...
0:33:42 > 0:33:44Now, let's find out what our two battling chefs
0:33:44 > 0:33:47have prepared for their final assault.
0:33:47 > 0:33:49John is once more going fancy,
0:33:49 > 0:33:53with a chocolate and coffee layered mousse, and a cold coffee anglaise.
0:33:55 > 0:33:58Ed is hoping comfort food will win the orders,
0:33:58 > 0:34:00with a blueberry sponge pudding,
0:34:00 > 0:34:03almond custard and blueberry compote.
0:34:03 > 0:34:06The desserts, like all the food, had to be prepared in advance
0:34:06 > 0:34:08in the depot kitchen and taken on the train
0:34:08 > 0:34:10before it leaves for its journey.
0:34:10 > 0:34:14John's dessert is an assemblage of complicated components -
0:34:14 > 0:34:17a biscuit sponge that has to be baked
0:34:17 > 0:34:19and a chocolate mousse that will take hours to set.
0:34:19 > 0:34:22A risky decision on a time-limited challenge!
0:34:23 > 0:34:26Where is the other mousse?
0:34:26 > 0:34:29Yeah, but why aren't they in the oven?
0:34:29 > 0:34:32No, no, man, no, seriously, we haven't got time.
0:34:32 > 0:34:33Three hours to set this.
0:34:33 > 0:34:34It's too hot, you know.
0:34:34 > 0:34:36I don't care, I really don't care.
0:34:36 > 0:34:40Three hours is three hours, and no dessert's going to wait for you.
0:34:40 > 0:34:43The train certainly won't wait for anyone.
0:34:43 > 0:34:45Ed seems much more on top of his game.
0:34:45 > 0:34:50What we have here is the batter mix to make a steamed sponge pudding.
0:34:50 > 0:34:53So it's flour, eggs, sugar, lemon zest, butter.
0:34:53 > 0:34:54So how we're making these different
0:34:54 > 0:34:57is we've got these absolutely beautiful Devon blueberries,
0:34:57 > 0:35:00and these taste like blueberries should.
0:35:00 > 0:35:02They're really delicious, so they're going in,
0:35:02 > 0:35:06and this one I keep to make a little blueberry syrup.
0:35:06 > 0:35:08John is starting the construction of his dessert.
0:35:08 > 0:35:11So, here we are, here's my little chocolate dessert for tonight.
0:35:11 > 0:35:16Now, what I've got is the almond sponge in the bottom.
0:35:16 > 0:35:19Next job is to create the coffee mousse.
0:35:19 > 0:35:22Basically, what I'm doing so we don't have any raw egg situation
0:35:22 > 0:35:26in the dessert is I'm cooking out the egg yolks
0:35:26 > 0:35:29over a bain-marie of water, and to that I'm going
0:35:29 > 0:35:32to add 50g of instant coffee.
0:35:32 > 0:35:34But has John attempted the impossible?
0:35:34 > 0:35:37This is where it could all go horribly wrong.
0:35:37 > 0:35:39Get them in the blast freezer to bring the temperature down
0:35:39 > 0:35:41so I can set the mousse fast,
0:35:41 > 0:35:44because what we're trying to do is something that takes overnight,
0:35:44 > 0:35:48we're trying to do it in three and a half hours. That's why I was getting a little bit...
0:35:48 > 0:35:49- Anxious.- That's the word.
0:35:49 > 0:35:51Fingers crossed, John!
0:35:51 > 0:35:55The fine diners are not going want a runny half-set mousse.
0:35:55 > 0:35:56Will he manage to pull it together?
0:35:56 > 0:36:01Will Ed's blueberry sponge go down well with the upmarket clientele?
0:36:01 > 0:36:02And what about the money?
0:36:02 > 0:36:04Because it will come down to profit!
0:36:05 > 0:36:07Well, John spent £41.57
0:36:07 > 0:36:10on the components for his chocolate mousse,
0:36:10 > 0:36:12but Ed has secured himself an advantage
0:36:12 > 0:36:15in this round by clearing a shade under £16
0:36:15 > 0:36:17for his blueberry sponge.
0:36:17 > 0:36:20What makes this really exciting is that, for desserts,
0:36:20 > 0:36:23the customers can pay what they want.
0:36:23 > 0:36:26The good old British Pullman is now heading homeward,
0:36:26 > 0:36:28slipping through the night while the diners enjoy
0:36:28 > 0:36:31their last few sips of pre-pudding wine.
0:36:31 > 0:36:35In the kitchen, however, disaster has struck once again.
0:36:35 > 0:36:38They've come out of the ring moulds too early.
0:36:38 > 0:36:39OK.
0:36:39 > 0:36:43John was gambling on his chocolate mousse setting in record time.
0:36:43 > 0:36:45Unfortunately, it didn't!
0:36:45 > 0:36:48There's nothing I can do about this now, cos it's not set.
0:36:48 > 0:36:50The only thing I've lost is about half the chocolate mousse.
0:36:50 > 0:36:54It's a tiny dessert. I hope they're not terribly hungry after this.
0:36:54 > 0:36:57This is the worst round for a disaster like this,
0:36:57 > 0:36:58because, for the first time,
0:36:58 > 0:37:01the diners are not choosing off the menu.
0:37:01 > 0:37:05John and Ed have to go out in person with a sample portion
0:37:05 > 0:37:07and try to sell their dishes to the customers.
0:37:07 > 0:37:10They need their desserts looking as impressive as possible.
0:37:11 > 0:37:14Ed's is exactly as he planned it -
0:37:14 > 0:37:18a mouth-watering syrup sponge pudding with blueberries inside
0:37:18 > 0:37:22and on top, and served with an almond custard.
0:37:22 > 0:37:23It looks perfect.
0:37:23 > 0:37:25That's delicious.
0:37:25 > 0:37:28It's just, you know, it's got an almond custard,
0:37:28 > 0:37:29it's a sponge pudding.
0:37:29 > 0:37:31Yeah, it's a very good one, though.
0:37:31 > 0:37:33- It's all right, you know. - I love it.
0:37:33 > 0:37:37John's construction of sponge and rather unset mousse
0:37:37 > 0:37:39is served with a cold coffee Anglaise.
0:37:39 > 0:37:43He's made the best of it, but it's half the size it was supposed to be.
0:37:43 > 0:37:46Better hope that by now the diners aren't feeling hungry.
0:37:46 > 0:37:49Combination of coffee, chocolate and almond.
0:37:51 > 0:37:52Very sophisticated.
0:37:53 > 0:37:54Like me, Ed. Like me.
0:37:56 > 0:37:58So, time for our chefs to face their travelling public
0:37:58 > 0:37:59with their creations.
0:37:59 > 0:38:02Obviously, this is the point in the evening when you decide and choose
0:38:02 > 0:38:04what you might want to eat for pudding.
0:38:04 > 0:38:06This is a very classic pudding with a twist,
0:38:06 > 0:38:08and it's got Devon blueberries in there,
0:38:08 > 0:38:11so you can have a look at it. I'm going to cruise along.
0:38:11 > 0:38:14There it is, it's very lovely and I'm going to head this way,
0:38:14 > 0:38:15there we are.
0:38:15 > 0:38:18So, Ed is charming as usual, but what about John?
0:38:18 > 0:38:20OK, we've got rid of the rubbish.
0:38:20 > 0:38:22Has he showed you that really revolting flat sponge thing?
0:38:22 > 0:38:25- Yeah.- Don't eat it, please.
0:38:25 > 0:38:27I think Ed's probably come through the carriage
0:38:27 > 0:38:31with a really revolting, tasteless blueberry sponge thing.
0:38:31 > 0:38:34Isn't he rude? Rude! Perhaps that's why he's best off in the kitchen.
0:38:34 > 0:38:36John might have won the last two rounds,
0:38:36 > 0:38:39but misjudging his pitch to the customers
0:38:39 > 0:38:41could now prove a costly disaster.
0:38:41 > 0:38:45I think a lot of the table went for the chocolate and coffee dessert
0:38:45 > 0:38:47and I went the other way with the blueberry sponge,
0:38:47 > 0:38:50because the pitch was actually quite aggressive
0:38:50 > 0:38:52with the chocolate and coffee dessert.
0:38:52 > 0:38:55Yes, sure enough, John has put his foot in his mouth,
0:38:55 > 0:38:58and more to the point, put Ed's sponge in the customers' mouths!
0:38:58 > 0:39:01The rule with the dessert round is that the customers must pay
0:39:01 > 0:39:03what they think their pudding is worth,
0:39:03 > 0:39:07with a minimum of £2 and maximum of the sky's the limit,
0:39:07 > 0:39:10which has led to a bit of wishful thinking in the kitchen.
0:39:10 > 0:39:13All you need is one guy out there who is absolutely minted
0:39:13 > 0:39:18with loads of dosh, and he just drops like 700 quid on a coffee.
0:39:18 > 0:39:20But Ed doesn't have to dream too much,
0:39:20 > 0:39:24as sales of his blueberry sponge appear to be mounting.
0:39:24 > 0:39:26Can I have a blueberry sponge, please?
0:39:26 > 0:39:28Er, blueberry sponge, as well.
0:39:28 > 0:39:30Sir, what would you like for dessert?
0:39:30 > 0:39:32I'll have the blueberry sponge, please.
0:39:32 > 0:39:34And what about madam? Is it beef?
0:39:34 > 0:39:38Chocolate one sounds too divine to miss.
0:39:38 > 0:39:41Now in the kitchen it couldn't get worse for John, or could it?
0:39:41 > 0:39:44The train has started to speed up.
0:39:44 > 0:39:47This is nigh on impossible to...
0:39:47 > 0:39:49to plate up properly.
0:39:49 > 0:39:51I've got sauce all over the place,
0:39:51 > 0:39:54the train seems to have picked up speed
0:39:54 > 0:39:56and we're getting chucked all over the kitchen.
0:39:56 > 0:40:01It's like, sort of, surfing, trying to cook on a surfboard...
0:40:02 > 0:40:03..cos this train has decided now...
0:40:03 > 0:40:06I think what normally happens, is they finish serving food,
0:40:06 > 0:40:09but the driver doesn't know that John and I are still struggling
0:40:09 > 0:40:11back here, and at this point it's like,
0:40:11 > 0:40:13"Well, look, you've had your supper."
0:40:13 > 0:40:16"I'm gunning it back home now."
0:40:16 > 0:40:18Two blueberries coming now. Whoa!
0:40:18 > 0:40:19Coming now.
0:40:19 > 0:40:22Well, all hell has broken loose in the kitchen,
0:40:22 > 0:40:24but in the comfort and tranquillity of the carriages,
0:40:24 > 0:40:26how have the desserts gone down?
0:40:26 > 0:40:29And, more to the point, how much do the diners think they're worth?
0:40:29 > 0:40:31I had the blueberry sponge. It was lovely.
0:40:31 > 0:40:35Perfect end to a lovely meal, light, fluffy, absolutely perfect, divine.
0:40:35 > 0:40:36I would pay at least £12 for it.
0:40:36 > 0:40:41I had the chocolate dessert. It was very nice and I paid £5.
0:40:41 > 0:40:44I went for the blueberry sponge.
0:40:44 > 0:40:49I thought it was absolutely fabulous and I was willing to pay £15 for it.
0:40:49 > 0:40:50£15?!
0:40:50 > 0:40:51A few more customers like that
0:40:51 > 0:40:56and Ed is not just going to take the round but the whole competition.
0:40:56 > 0:41:00Sadly for him, though, the orders draw rapidly to an end.
0:41:00 > 0:41:01That's me.
0:41:01 > 0:41:02Finished.
0:41:02 > 0:41:04Well, no need to look so miserable, Ed!
0:41:04 > 0:41:07So how have our heroes really enjoyed their day?
0:41:09 > 0:41:14This whole experience today has been absolutely insane.
0:41:14 > 0:41:16It's been a very interesting experience,
0:41:16 > 0:41:19it has been very wonderful to be on the Orient-Express
0:41:19 > 0:41:21and, erm, and THAT I have loved.
0:41:21 > 0:41:24I've enjoyed fighting with John all day.
0:41:24 > 0:41:26Well, good that you've both enjoyed it,
0:41:26 > 0:41:29because now it's that all-important moment of truth.
0:41:29 > 0:41:32We will find out shortly how much profit our chefs have made,
0:41:32 > 0:41:36but, first, let's see how many desserts they've sold.
0:41:36 > 0:41:40Ed managed to sell 23 of his Blueberry sponges.
0:41:40 > 0:41:43A sterling effort, especially when compared to John,
0:41:43 > 0:41:46who managed a less impressive 18 chocolate mousses.
0:41:46 > 0:41:50It's been a tough day for Ed and John cooking against the clock
0:41:50 > 0:41:53in a tiny kitchen on a moving train,
0:41:53 > 0:41:54but now their work is done,
0:41:54 > 0:41:58and it's time to reveal the outcome of today's competition.
0:41:58 > 0:42:00That was a journey, wasn't it?
0:42:00 > 0:42:02A real train journey, yes.
0:42:02 > 0:42:03Shall we have a look?
0:42:03 > 0:42:05Yeah, come on, let's do it.
0:42:05 > 0:42:08One, two, three.
0:42:11 > 0:42:14There you go. It's yours. A hard battle was fought.
0:42:14 > 0:42:16Congratulations, I'll shake your hand.
0:42:16 > 0:42:19- Thank you, Ed.- Good job.
0:42:19 > 0:42:22- There we go.- Oh, it's only like 50 quid, isn't it, really?
0:42:22 > 0:42:25Come on, man. It's at least 55!
0:42:27 > 0:42:31So, victory for John, but only by a margin of three dishes.
0:42:31 > 0:42:32That was tight!
0:42:32 > 0:42:35Winning today was like any day, really, when you win.
0:42:35 > 0:42:38It's fantastic, but it's been a fantastic experience
0:42:38 > 0:42:40being on the Orient-Express.
0:42:40 > 0:42:42I've really, really enjoyed myself.
0:42:42 > 0:42:44Certainly not ashamed of what I did today.
0:42:44 > 0:42:46I thought it was good, good cooking, good food.
0:42:46 > 0:42:48John got a great run on the beef,
0:42:48 > 0:42:51and, all in all, the experience of cooking on a train
0:42:51 > 0:42:53was second to none.
0:42:53 > 0:42:56Both our chefs have made an amazing amount of money,
0:42:56 > 0:42:59and all of their profits will be going to their chosen charities.
0:42:59 > 0:43:02I'm going to be donating the money tonight to a charity called
0:43:02 > 0:43:06Ray Of Sunshine, which makes donations for children
0:43:06 > 0:43:08that are terribly ill, or terminally ill,
0:43:08 > 0:43:12to just have that one big wish in their life come true.
0:43:12 > 0:43:15My charity today is Shelter Box.
0:43:15 > 0:43:18They provide accommodation for people in times of disasters.
0:43:18 > 0:43:21Well, John may be the winner in today's competition,
0:43:21 > 0:43:24but both our chefs have shown that they've got what it takes
0:43:24 > 0:43:27to put their menus where their mouths are!
0:43:44 > 0:43:47Subtitles by Red Bee Media