0:00:02 > 0:00:03Britain's top chefs...
0:00:03 > 0:00:05Yee-ha!
0:00:05 > 0:00:08- ..are going up against each other... - This'll be a good battle.
0:00:08 > 0:00:11..to see who can make the most money from creating fabulous food
0:00:11 > 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 on the line...
0:00:19 > 0:00:21Help me-e-e!
0:00:21 > 0:00:24..as they're challenged to produce a delicious three-course meal...
0:00:24 > 0:00:25Yes!
0:00:25 > 0:00:27..for a room full of ravenous diners.
0:00:27 > 0:00:30- We can't have customers waiting! - We want beef.
0:00:30 > 0:00:31- Perfect.- Wow.
0:00:31 > 0:00:35They'll be working in kitchens they've never set foot in before.
0:00:35 > 0:00:36This is impossible.
0:00:36 > 0:00:38- With a limited budget.- Deal.
0:00:38 > 0:00:40You've got to go a bit lower than that.
0:00:40 > 0:00:42And up against the deadline of that day's service.
0:00:42 > 0:00:44That took forever 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 > 0:00:54Today, the fully flavoursome Paul Rankin
0:00:54 > 0:00:57takes on the superbly seasoned John Burton-Race.
0:00:57 > 0:01:02in an action-packed face-off that will push their cooking prowess to the edge.
0:01:02 > 0:01:05Coming up... John plays dirty.
0:01:05 > 0:01:07I'm going to have to start winding Paul up a bit more,
0:01:07 > 0:01:11see if I can break his concentration so that he makes mistakes.
0:01:11 > 0:01:12Tempers flare during service.
0:01:14 > 0:01:15What are you waiting for?
0:01:15 > 0:01:17Why is there a cold lamb on the pass?
0:01:17 > 0:01:19And it's Meat Wars -
0:01:19 > 0:01:22will John's sumptuous saddle of lamb get the vote?
0:01:22 > 0:01:25Or will Paul's splendid steak win the day?
0:01:25 > 0:01:28Chefs - put your menu where your mouth is!
0:01:53 > 0:01:57Ah, rural Britain - a green and pleasant land
0:01:57 > 0:01:59in which our villages and hamlets nestle!
0:01:59 > 0:02:03Our tale takes place in Buckinghamshire, in sleepy Denham,
0:02:03 > 0:02:05where you might imagine taking long strolls
0:02:05 > 0:02:07down unspoilt country lanes...
0:02:07 > 0:02:10Oh, the peace! Oh, the tranquillity!
0:02:10 > 0:02:13And it's all about to be blown apart.
0:02:14 > 0:02:18Because the food fight to end all food fights is about to kick off,
0:02:18 > 0:02:21right here, right now in the local pub!
0:02:22 > 0:02:24I think you've just declared war, mate.
0:02:24 > 0:02:26Two superstars of the culinary firmament
0:02:26 > 0:02:29are about to go into combat in this restaurant
0:02:29 > 0:02:33to establish beyond all doubt which one of them is the better chef.
0:02:34 > 0:02:36It looks like we're going to murder him.
0:02:36 > 0:02:41Both our challengers have headed award-winning gourmet restaurants.
0:02:41 > 0:02:42In the blue corner,
0:02:42 > 0:02:45the man who revolutionized cuisine in Northern Ireland...
0:02:45 > 0:02:47It's kitchen king...
0:02:49 > 0:02:52I suppose in the kitchen I'm really a very competitive person.
0:02:52 > 0:02:55You're only really as good as your last plate.
0:02:55 > 0:02:59In the red corner, it's the man with two Michelin stars to his name
0:02:59 > 0:03:01and a big personality...
0:03:04 > 0:03:06Like most chefs, I'm fairly competitive.
0:03:06 > 0:03:09If I'm going to do something, I want to do it properly, I want to win.
0:03:09 > 0:03:12If I take part in a competition, I like winning.
0:03:12 > 0:03:16As they home in on Denham, our top-ranking chefs have no idea
0:03:16 > 0:03:18about the challenge ahead,
0:03:18 > 0:03:20but it's time for them to find out!
0:03:20 > 0:03:23They'll be crossing saucepans at The Swan Inn -
0:03:23 > 0:03:26the village's award-winning country pub.
0:03:26 > 0:03:30Here, the loyal clientele have the highest expectations.
0:03:30 > 0:03:33We live locally and always expect a really good meal.
0:03:33 > 0:03:36This restaurant's usually really nice, amazing food.
0:03:36 > 0:03:40Good staff, a nice cosy, comfortable restaurant.
0:03:40 > 0:03:42I really enjoy coming to it.
0:03:42 > 0:03:45So our boys will need to call upon all their years of expertise
0:03:45 > 0:03:49to create sensational menus for up to 60 diners.
0:03:50 > 0:03:53And that's not all - they'll also have to source and buy
0:03:53 > 0:03:57all of their own ingredients. They've each got a budget of £350,
0:03:57 > 0:04:00with which they'll have to hunt out the very best deals.
0:04:00 > 0:04:03The winning chef is the one that makes the biggest profit
0:04:03 > 0:04:07and all proceeds go to their chosen charities.
0:04:07 > 0:04:09John Burton-Race and Paul Rankin,
0:04:09 > 0:04:12it's time to put your menu where your mouth is.
0:04:12 > 0:04:17- I'm quite comfortable with a gastro pub, you're probably comfortable with that too.- Gastro pub, well...
0:04:17 > 0:04:20- You like good, honest cooking. - I don't even know what a gastro pub is, to be honest.
0:04:20 > 0:04:23Is that a pub that does high-end cooking?
0:04:23 > 0:04:25Good, simple English food, John.
0:04:25 > 0:04:28- Good, simple English food, don't do that.- You do do that!
0:04:28 > 0:04:29350 quid - I don't even get out of bed.
0:04:31 > 0:04:33- For 60 people. - Do the numbers worry you?
0:04:33 > 0:04:36Yeah, it does. And I have an idea, straightaway in my head,
0:04:36 > 0:04:38about what I want to do but I don't know if I can afford it.
0:04:38 > 0:04:42- I'm a bit worried cos I think you'll be good at this. - You're worried about me?- Yeah.
0:04:42 > 0:04:44Yeah, you should be worried about me, actually.
0:04:44 > 0:04:47Well, with both chefs determined to decimate their opponent,
0:04:47 > 0:04:49the deciding factor here will be strategy.
0:04:51 > 0:04:52This is a really tough challenge.
0:04:52 > 0:04:55It's all about the money, I haven't got enough
0:04:55 > 0:04:57and it's really how I can buy it.
0:04:57 > 0:05:00I mean, I've got to barter like no-one can barter
0:05:00 > 0:05:03because if not, I'm not going to get what I want.
0:05:03 > 0:05:06So John's planning to spend minimally on ingredients,
0:05:06 > 0:05:07but what about rival Paul?
0:05:07 > 0:05:10For my strategy, what I'm thinking about
0:05:10 > 0:05:14is if I can really take John on the main,
0:05:14 > 0:05:16I should be able to take the whole day.
0:05:16 > 0:05:19Well, just you be careful, Paul,
0:05:19 > 0:05:23there are two other courses in this competition and the first one is the starter!
0:05:23 > 0:05:26What have these two old bruisers got planned?
0:05:26 > 0:05:31For my starter, I'm going to make a pan-fried scallop with a really rich cauliflower cream,
0:05:31 > 0:05:33truffle oil and chestnut mushrooms.
0:05:33 > 0:05:35I think that'll be delicious.
0:05:35 > 0:05:39You only get one scallop, though. That's not about money, but about the balance of the dish.
0:05:39 > 0:05:41Ooh, the balance of the dish!
0:05:41 > 0:05:43Yes, in a competition all about profit, right, John?
0:05:43 > 0:05:47What's Paul planning for tonight's discerning guests?
0:05:47 > 0:05:51My starter today is baked onion soup.
0:05:51 > 0:05:54If I can find a good local blue cheese,
0:05:54 > 0:05:55I'll use that as part of the crust.
0:05:55 > 0:05:57It should be delicious.
0:05:57 > 0:06:00So John's gone high-end with a sophisticated scallop,
0:06:00 > 0:06:03while Paul's gone rustic with his hearty soup.
0:06:03 > 0:06:06But which one will win over the diners?
0:06:06 > 0:06:08Getting the menu right is hard enough,
0:06:08 > 0:06:11but cooking it up for nearly 60 people in a kitchen
0:06:11 > 0:06:16you've never even set foot in before is a whole new level of challenge!
0:06:16 > 0:06:20But look at these two - they look more like two amiable old pals
0:06:20 > 0:06:22on their way for a cheeky pint.
0:06:22 > 0:06:26But what a transformation when they don those chef whites!
0:06:26 > 0:06:30Now it's WAR - and our boys get to meet their soldiers!
0:06:30 > 0:06:33Paul and John have each been assigned a fearless volunteer
0:06:33 > 0:06:36from the regular kitchen staff who'll be their allies in combat.
0:06:36 > 0:06:39Glad you've decided to join the winning team.
0:06:39 > 0:06:43Yeah, so they've lost, we've won but we've got a lot to do, Mark, all right?
0:06:43 > 0:06:46Both sides have their sights firmly set on victory -
0:06:46 > 0:06:49but with service only hours away, they need to get cracking!
0:06:49 > 0:06:53John's wasting no time and starts hammering away at the mushrooms
0:06:53 > 0:06:55which will complement his scallops.
0:06:55 > 0:06:59Paul gets stuck into grating the cheese for his onion soup
0:06:59 > 0:07:02and he reckons he's got his hands on some top-notch merchandise!
0:07:02 > 0:07:04So look at this lovely Oxford Blue.
0:07:04 > 0:07:07Good local cheese...
0:07:09 > 0:07:11- Beautiful, mild... - We're not in Oxford.
0:07:11 > 0:07:13..creamy blue flavour.
0:07:14 > 0:07:17He's a cheeky one that John Burton-Race, isn't he?
0:07:17 > 0:07:19Cor, is this how it's going to be all day?
0:07:19 > 0:07:22Surely these two bastions of the business are way above
0:07:22 > 0:07:25resorting to cheap digs?
0:07:25 > 0:07:28Well, he's making a... This so-called onion soup for his starter
0:07:28 > 0:07:31but all I can see is like kilos and kilos and kilos
0:07:31 > 0:07:33of grated cheese.
0:07:33 > 0:07:35I can only hope that it curdles.
0:07:35 > 0:07:37Ah, clearly not.
0:07:37 > 0:07:39Looks like we're going to be enjoying the company of two
0:07:39 > 0:07:41overgrown naughty schoolboys!
0:07:41 > 0:07:44With his mushrooms chopped, John gets them into the saucepan
0:07:44 > 0:07:47and he's feeling confident about his starter.
0:07:47 > 0:07:50What I'm going to do is just seal the scallop
0:07:50 > 0:07:54and then this will sit on a little mushroom.
0:07:54 > 0:07:55The French call it duxelles,
0:07:55 > 0:07:59but basically what it is is fried mushroom with a little garlic shallots,
0:07:59 > 0:08:01some fresh thyme and then the scallop will sit on top
0:08:01 > 0:08:03and the cream will be round the outside and then
0:08:03 > 0:08:08we'll have some chopped chives and truffle, it will be lovely.
0:08:08 > 0:08:10Ooh, let's hope so, John!
0:08:10 > 0:08:12Now, earlier in the day our chefs went shopping
0:08:12 > 0:08:14for their ingredients.
0:08:14 > 0:08:16This could be my lucky day!
0:08:16 > 0:08:20It could be, Paul - but your opponent is taking no prisoners!
0:08:20 > 0:08:23The ultimate winner of this competition is the chef who
0:08:23 > 0:08:26makes the most profit, so both chefs were focused
0:08:26 > 0:08:28on keeping their costs to an absolute minimum!
0:08:28 > 0:08:33Paul needed onions - but how would he get them for a great price?
0:08:33 > 0:08:36Tony, I want to use your lovely English onions for my onion soup.
0:08:36 > 0:08:37Right.
0:08:37 > 0:08:42So they're 40p a pound, what about...20p a pound?
0:08:42 > 0:08:4420p a pound?
0:08:44 > 0:08:46Yeah, I don't have much money and I really want to beat John.
0:08:46 > 0:08:49I know, but...that's rather a big reduction, isn't it?
0:08:49 > 0:08:53I could probably go 5p off that.
0:08:53 > 0:08:55Ooh, it's not going to be easy, Paul!
0:08:55 > 0:08:58John hit the phones in the hunt for his most expensive ingredient.
0:08:58 > 0:09:00I'm after some scallops.
0:09:00 > 0:09:04Yeah, I need 40 pieces, so what's your best price?
0:09:04 > 0:09:0899p each? No, I can't afford that. What about 80p?
0:09:08 > 0:09:10Is that a deal? Thank you very much indeed.
0:09:10 > 0:09:13Thank you, bye-bye. Well, that guy drives a hard bargain.
0:09:13 > 0:09:16If they're a bit small, that's about right. If they're large, I've done a good deal.
0:09:16 > 0:09:18Good work, John!
0:09:18 > 0:09:23Back to Paul. Can he knock Tony down on his onions from 35 pence a pound?
0:09:23 > 0:09:24- 28.- 28?
0:09:24 > 0:09:27Come on, I need to beat John. I need to beat him, come on.
0:09:27 > 0:09:30- All right, just so you can beat John, 28.- Top man, done.
0:09:30 > 0:09:33He tried every tactic and he got the result!
0:09:33 > 0:09:36Now, how will the money our chefs have spent influence the menu price
0:09:36 > 0:09:38they give their starters?
0:09:38 > 0:09:41With all ingredients included,
0:09:41 > 0:09:44John has spent a total of £37.80 on his starter,
0:09:44 > 0:09:48but he's put his scallop dish on the menu at £7.25.
0:09:48 > 0:09:55Paul spent over £25 pounds more than John on his ingredients, at £63.72!
0:09:55 > 0:09:59But crucially, he's priced his soup at £5.75,
0:09:59 > 0:10:02over £1.50 cheaper than his rival's dish.
0:10:02 > 0:10:05So Paul really needs to sell more than John
0:10:05 > 0:10:08if he wants to win the starter round!
0:10:08 > 0:10:10Starter preparation is in full swing -
0:10:10 > 0:10:12but hold up, where's he off to?
0:10:12 > 0:10:14Has he got something to tell us?
0:10:14 > 0:10:17So to make things better for myself...
0:10:17 > 0:10:20I'm going to have to start winding Paul up a bit more,
0:10:20 > 0:10:26see if I can break his concentration so that he makes mistakes and loses.
0:10:26 > 0:10:29Well, that's all hopes of a fair fight out the window!
0:10:29 > 0:10:32Back in the kitchen, scheming John sticks to his word.
0:10:32 > 0:10:35- Can I have that pot?- Dave... - Can you put that, then, in there?
0:10:35 > 0:10:38Don't listen to a word he says. Don't put a pot anywhere he asks you to, put it...
0:10:38 > 0:10:41Excuse me, excuse me, I'm giving you a stainless steel pan.
0:10:41 > 0:10:43You're going to free up a pan for me at last(?)
0:10:43 > 0:10:47- I saved a stainless steel pan for you.- Ah, well, that's kindness(!)- I was thinking of you.
0:10:47 > 0:10:50I've offered him a stainless steel pan for his onion soup
0:10:50 > 0:10:53and what do I get? Abuse.
0:10:53 > 0:10:55- He deserves abuse. - I'll forgive you this time.
0:10:55 > 0:10:57He deserves lots and lots of abuse.
0:10:57 > 0:11:02John trying to help his rival? There must be more to this.
0:11:02 > 0:11:04I needed the space on the stove.
0:11:04 > 0:11:06Thought so!
0:11:06 > 0:11:09He's a tricky one, our John - watch your back, Paul!
0:11:09 > 0:11:11With time counting down to the start of service,
0:11:11 > 0:11:14our battling boys hit the final stages of their preparation.
0:11:14 > 0:11:18John's making a base for his scallop dish -
0:11:18 > 0:11:20a luxurious cauliflower cream.
0:11:20 > 0:11:26All I've got in here is a couple of large onions and a handful of garlic, a little bit of parsley,
0:11:26 > 0:11:28thyme and a little bit of bay leaf.
0:11:28 > 0:11:30I'm cooking it in milk and cream.
0:11:30 > 0:11:34So it has to be rich, velvety and really, really creamy.
0:11:34 > 0:11:36It sounds mouth-watering, JBR,
0:11:36 > 0:11:39but Paul is putting the finishing touches to his soup.
0:11:39 > 0:11:43A nice big dollop of the blue cheese and Gruyere mix underneath.
0:11:44 > 0:11:50Two nice dry croutons on top to cover the whole surface of the soup
0:11:50 > 0:11:53and then generously more cheese on top.
0:11:53 > 0:11:57Nice hot oven for about four or five minutes.
0:11:57 > 0:12:00Looking good, Paul. John MUST be worried now?
0:12:00 > 0:12:02I have never in my life,
0:12:02 > 0:12:07in all of my career, seen such a big fuss about soup.
0:12:07 > 0:12:10Come on, it's not even a nice soup!
0:12:10 > 0:12:13Say what you like, Mr Smarty, it's tonight's diners
0:12:13 > 0:12:15who will decide who wins the day.
0:12:15 > 0:12:18And there they are now, ravenous and ready for action,
0:12:18 > 0:12:21and they've got big expectations!
0:12:21 > 0:12:24I'm looking forward to the flare that the chefs are going to bring to the table
0:12:24 > 0:12:26that we don't normally see.
0:12:26 > 0:12:31So from the chefs tonight, I guess we expect just for them to step it up one more level
0:12:31 > 0:12:34rather than just good quality pub food.
0:12:34 > 0:12:39Tonight's diners have no idea which chef is cooking which dish
0:12:39 > 0:12:42and they've got two very different starters to choose from.
0:12:42 > 0:12:45Will John's sophisticated scallops win them over,
0:12:45 > 0:12:47or will Paul's rustic onion soup seize the day?
0:12:47 > 0:12:49Before the onslaught of service,
0:12:49 > 0:12:52our chefs get the chance to see what they're up against.
0:12:52 > 0:12:55First up, its John's scallops.
0:12:55 > 0:12:57- It's got good flavour, hasn't it? - Mmmm, really.
0:12:57 > 0:12:59- It's quite...- Good strong flavours.
0:12:59 > 0:13:05- I have to say that I love it. - Yeah, but you would, you would.
0:13:05 > 0:13:08Well, he's full of admiration - for his OWN dish!
0:13:08 > 0:13:11What's he got to say about his rival's?
0:13:11 > 0:13:14It's really flavoursome, it really is.
0:13:14 > 0:13:17It's tasty, isn't it? But might be a wee bit too rich for some people.
0:13:17 > 0:13:21A big bowl of that like that... and I'm done.
0:13:21 > 0:13:24I'm not being rude, but I saw it all coming together and then I thought,
0:13:24 > 0:13:28"Oh, no," but it has got a really good flavour.
0:13:28 > 0:13:30Ooh, you've changed your tune, John!
0:13:30 > 0:13:32It's one thing being nice to each other's faces
0:13:32 > 0:13:34but what do our boys really think?
0:13:34 > 0:13:36Really, really liked John's scallop dish.
0:13:36 > 0:13:39Don't know where he got those scallops from
0:13:39 > 0:13:41but they are terrific actually, I'm afraid of that one.
0:13:41 > 0:13:43Properly afraid of that one.
0:13:43 > 0:13:45So Paul is clearly unnerved,
0:13:45 > 0:13:51but was John being genuine with his compliments of Paul's cheesy onion soup?
0:13:51 > 0:13:53I have to say, I was pleasantly surprised.
0:13:53 > 0:13:57I absolutely loved the flavour of the soup. Delicious, but very heavy.
0:13:57 > 0:14:00Hmmm, bit of a backhanded compliment there, John!
0:14:00 > 0:14:03And now, enter Mark - the manager of the pub -
0:14:03 > 0:14:05who will oversee tonight's proceedings,
0:14:05 > 0:14:08make sure his customers aren't short-served,
0:14:08 > 0:14:10and generally try to keep these boys in line.
0:14:10 > 0:14:13The moment of truth is almost upon us
0:14:13 > 0:14:16and as our chefs take their marks in the kitchen,
0:14:16 > 0:14:19the diners are giving their orders in the restaurant!
0:14:19 > 0:14:20Pan-fried scallop, please.
0:14:20 > 0:14:24- I'll have the onion soup, please. - I'll have the soup, please.
0:14:24 > 0:14:26As the orders come through...
0:14:27 > 0:14:29..the kitchen explodes into action.
0:14:29 > 0:14:33All right, chefs, orders in. Two soup, three scallop, please.
0:14:33 > 0:14:34Table one - five scallops, one soup.
0:14:34 > 0:14:38Table eight - two scallops, three soups, please.
0:14:38 > 0:14:41What a start for John - Ten scallops to six soups
0:14:41 > 0:14:44and already Paul's worried.
0:14:44 > 0:14:46Going well behind on this, going well behind on it.
0:14:46 > 0:14:50Get me a tray cos it looks like we're going to murder him.
0:14:50 > 0:14:52Steady, boys - this is only just beginning!
0:14:52 > 0:14:55- Scallops, please. - Scallops for me, please.
0:14:55 > 0:14:57- Yeah, Scallops.- Scallops?
0:14:57 > 0:14:59Another three scallops and then one soup.
0:14:59 > 0:15:02With the rush of orders for his scallops,
0:15:02 > 0:15:03John's having trouble keeping up.
0:15:03 > 0:15:06- Anything ready?- Nothing at all.
0:15:06 > 0:15:08And those orders keep on coming.
0:15:08 > 0:15:11OK, Chef - six scallops, two soups.
0:15:11 > 0:15:12Come on, John!
0:15:12 > 0:15:15I'm just bringing the pans to temperature. I know it sounds like there's a delay,
0:15:15 > 0:15:18- but you'll get everything at once. - And we have another two scallops.
0:15:18 > 0:15:21Oh, Paul does not look happy!
0:15:21 > 0:15:25It seems the diners have gone for his rival's dish in a big way!
0:15:25 > 0:15:28And it looks like John is finally getting on top of his service.
0:15:28 > 0:15:30Right, listen carefully to what I'm about to say.
0:15:30 > 0:15:33I am now going to give you a load.
0:15:33 > 0:15:35So it looks like we're winning this one, Mark.
0:15:35 > 0:15:39And out they go - a mighty legion of John's scallop dishes!
0:15:39 > 0:15:41It looks like Paul's strategy of putting
0:15:41 > 0:15:46all his focus on the main course has backfired spectacularly!
0:15:46 > 0:15:48I wasn't really that bothered about the starter,
0:15:48 > 0:15:51but this is a bit more serious a hiding than I thought I would take.
0:15:51 > 0:15:53Paul looks shell-shocked,
0:15:53 > 0:15:56but could success be a double-edged sword for John?
0:15:56 > 0:16:01We are selling a lot of scallops, but unfortunately I'm going to...
0:16:02 > 0:16:05I'm going to run out, which is a bit annoying
0:16:05 > 0:16:08because that means Paul's going to sell at least one soup.
0:16:08 > 0:16:10As John worries about meeting his orders,
0:16:10 > 0:16:14Paul can only watch and lament his failure.
0:16:14 > 0:16:16It's a bit soul destroying watching this...
0:16:16 > 0:16:19I can only keep my fingers crossed for the main course.
0:16:19 > 0:16:22I need, please, six scallops to go up, or do you want to do less than that?
0:16:22 > 0:16:24Six scallops, Jenny, don't go.
0:16:24 > 0:16:29Oh, another six scallops. How to kick a man when he's down!
0:16:29 > 0:16:31My beautiful soup.
0:16:31 > 0:16:34There, there, Paul. There are still two more courses to go.
0:16:34 > 0:16:38The war is not over, but this battle is coming to an end.
0:16:38 > 0:16:41OK, nine scallops to go. Four soup and then we're done.
0:16:41 > 0:16:42All orders have now been taken,
0:16:42 > 0:16:46but has John got enough scallops to see him through?
0:16:46 > 0:16:49Right, so we've got nine scallops left and I'm out,
0:16:49 > 0:16:52but luckily there aren't any more customers.
0:16:52 > 0:16:56Oh, by the skin of his teeth, John has made it through the round.
0:16:56 > 0:17:00Before we find out exactly how many dishes our chefs have sold,
0:17:00 > 0:17:02what did the diners think of their starters?
0:17:02 > 0:17:05I had the scallops and the only thing wrong with it
0:17:05 > 0:17:07is it had to come to an end.
0:17:07 > 0:17:10I had the scallops to start and they were beautiful.
0:17:10 > 0:17:12The cauliflower cream was really beautifully light
0:17:12 > 0:17:14and the perfect amount for a starter.
0:17:14 > 0:17:16I had the soup, it was fantastic.
0:17:16 > 0:17:19I chose the onion soup tonight, it was absolutely amazing,
0:17:19 > 0:17:20really delicious.
0:17:20 > 0:17:22Ah, happy diners!
0:17:22 > 0:17:26Our chefs will be delighted, but the question they'll care about a lot more
0:17:26 > 0:17:29is WHO has sold the highest number of portions?
0:17:29 > 0:17:32BOTH: One, two, three...
0:17:33 > 0:17:36Oh, twice as many, more than twice as many.
0:17:36 > 0:17:38Yeah, more than twice as many.
0:17:39 > 0:17:41Oh, that smug face!
0:17:41 > 0:17:44So Paul and John know how many starters they've sold,
0:17:44 > 0:17:46but this competition is judged on profit -
0:17:46 > 0:17:49how much of it have they made?
0:17:49 > 0:17:53Paul's 16 soup sales have netted him a total of £92
0:17:53 > 0:17:55and when his costs are deducted,
0:17:55 > 0:17:58he's earned a profit of less than £30.
0:17:58 > 0:18:02John spent less on his starter and charged more for it.
0:18:02 > 0:18:05His scallops have netted him a healthy sum of £268.25
0:18:05 > 0:18:08and when he takes off his costs,
0:18:08 > 0:18:12he's left with a tidy profit of just over £230.
0:18:14 > 0:18:17So Paul enters round two lagging behind,
0:18:17 > 0:18:20but this is the round where the really big profits can be made,
0:18:20 > 0:18:24and the round that our Paul said he was focussing all his attention on!
0:18:24 > 0:18:28So, will Paul dazzle us with his offering?
0:18:28 > 0:18:33For my main course, I'm going to do steak with a horseradish cream.
0:18:33 > 0:18:36Baked beetroot with a lovely red wine glaze
0:18:36 > 0:18:39and smoked garlic crushed potatoes.
0:18:39 > 0:18:41Ooh, that does look good, Paul!
0:18:41 > 0:18:43But will it be the right choice
0:18:43 > 0:18:45to catch you up with your rival?
0:18:45 > 0:18:48Speaking of which, what's he got up his sleeve?
0:18:48 > 0:18:50For my main course, I'd like to do a saddle of lamb,
0:18:50 > 0:18:54roasted in a herb crust with a lovely thyme and tomato juice.
0:18:54 > 0:18:56It's going to be amazing.
0:18:56 > 0:18:58John's sumptuous saddle of lamb
0:18:58 > 0:19:00will be served with potato gratin
0:19:00 > 0:19:02dauphinoise and glazed fennel.
0:19:03 > 0:19:06Which of these two marvellously meaty dishes will reign
0:19:06 > 0:19:09victorious in tonight's service?
0:19:09 > 0:19:12We'll see, but first, our chefs need to get prepping!
0:19:12 > 0:19:15So we need to get the beetroot washed, wrapped in foil,
0:19:15 > 0:19:18so that will be one of our first jobs.
0:19:18 > 0:19:21I'm going to get on with all the stocks and after we've cleared that
0:19:21 > 0:19:22and things are cooking,
0:19:22 > 0:19:26we'll sit down for ten minutes and work out exactly how we're going to plan this, all right?
0:19:26 > 0:19:29So they're off - and it looks like they've
0:19:29 > 0:19:32moved on from the schoolboy ribbing of the first round.
0:19:33 > 0:19:35Steaks can go in the fridge.
0:19:35 > 0:19:38You've got to hope that that steak's been hung properly.
0:19:38 > 0:19:40It has, I know it has, I've seen it.
0:19:40 > 0:19:43And what's that going to be served with, chips?
0:19:43 > 0:19:44Oh, here we go again...
0:19:44 > 0:19:47I was thinking about doing prawn cocktail,
0:19:47 > 0:19:50fish and chips with mushy peas and black forest gateau,
0:19:50 > 0:19:53but there's something came over me and said,
0:19:53 > 0:19:58"Hang on, is this 1970, bell-bottom trousers and platform shoes,
0:19:58 > 0:20:03"or is this 2012 and cooking's moved on?"
0:20:03 > 0:20:05Cor, he just doesn't give up, does he?
0:20:05 > 0:20:07But is it having the desired effect
0:20:07 > 0:20:10and putting his opponent on the back foot?
0:20:10 > 0:20:13You know what? I think John is really rattled.
0:20:13 > 0:20:14I think we've got him.
0:20:14 > 0:20:19He thinks we've got the better gastro pub menu
0:20:19 > 0:20:23and he's just all bravado and fluff
0:20:23 > 0:20:25but he's really worried actually. He's worried.
0:20:25 > 0:20:28- How are you going to do your lamb, John?- Properly.
0:20:28 > 0:20:31Oh, it really is like being back at school!
0:20:31 > 0:20:34Enough squabbling, boys. Time is ticking!
0:20:34 > 0:20:37Paul's cooking smoked garlic in butter which he'll mix with
0:20:37 > 0:20:39the crushed potatoes he's serving with his steak.
0:20:39 > 0:20:43This is going to be on gastro pub menus all over England.
0:20:43 > 0:20:46With so much to do, our boys now need to stop the ribbing
0:20:46 > 0:20:48and concentrate.
0:20:48 > 0:20:50Ah, smoked garlic.
0:20:50 > 0:20:52Yeah, nice, eh?
0:20:52 > 0:20:53I don't like it.
0:20:55 > 0:20:59It's too sort of modern, too avant-garde for an old guy like you.
0:20:59 > 0:21:01Less of the old, mate.
0:21:01 > 0:21:04There isn't much of your hair that's not grey, mate.
0:21:04 > 0:21:06Good grief! Here we go again... Teacher!
0:21:06 > 0:21:08I don't have any.
0:21:08 > 0:21:12John's seared his saddles of lamb and brushed them with mustard.
0:21:12 > 0:21:14Next he rolls them in a herb crust.
0:21:14 > 0:21:20And in this crust I've got some bread, olive oil, garlic,
0:21:20 > 0:21:23thyme and lots and lots and lots of parsley and, when I've done
0:21:23 > 0:21:27this, I've then got to get it in the oven, quite a hot oven, about
0:21:27 > 0:21:33200 degrees, and cook it for about 10 minutes and it'll just be pink.
0:21:33 > 0:21:36With a temporary cease-fire in the bickering, let's remind ourselves
0:21:36 > 0:21:41that this contest is judged purely on how much profit our chefs make.
0:21:41 > 0:21:43Earlier in the day when they went shopping,
0:21:43 > 0:21:45they were both out to spend as little as possible.
0:21:45 > 0:21:48In the quest for the meat for their main courses,
0:21:48 > 0:21:51they both paid a visit to local butcher Anton.
0:21:51 > 0:21:53But which of our chefs would get the better deal?
0:21:53 > 0:21:57First up - the bruiser from Belfast!
0:21:57 > 0:22:00I want a really nice bit of steak.
0:22:00 > 0:22:04But you know what? It looks pretty dear at £19 a kilo
0:22:04 > 0:22:06and I'm going to want 35 portions.
0:22:06 > 0:22:08Will Paul grind the price down?
0:22:08 > 0:22:11Hot on his heels, his determined rival.
0:22:11 > 0:22:14I've noticed this saddle of lamb. It looks absolutely lovely.
0:22:14 > 0:22:16The price, I don't like.
0:22:16 > 0:22:20I'm looking to buy enough meat for about 40 people.
0:22:20 > 0:22:22You're going to have to give me your best price, mate.
0:22:22 > 0:22:27I'm going to do you a price of round about the 7.50 a kilo mark.
0:22:27 > 0:22:29- Yeah, that'll do.- OK.- That's a deal. Thank you very much indeed.
0:22:29 > 0:22:32Oh, Anton nearly got his hand bitten off there!
0:22:32 > 0:22:35Can Paul match his rival's success?
0:22:35 > 0:22:39I will do it at £10 a kilo. How does that sound?
0:22:39 > 0:22:41- Yes, that's a deal.- OK. Excellent. - That's a deal.
0:22:41 > 0:22:43Oh, Paul jumps at his deal too!
0:22:43 > 0:22:45Both our chefs have done well there
0:22:45 > 0:22:49but how much have they each spent in total and how will that
0:22:49 > 0:22:53influence the menu prices they give their main course dishes?
0:22:53 > 0:22:56Well, with the other ingredients included, John's spent
0:22:56 > 0:22:58a total of £114.75
0:22:58 > 0:23:03and he's put his lamb on the menu at £16.75.
0:23:03 > 0:23:07Paul's total spend on his main course was just under £30 more
0:23:07 > 0:23:10than his rival's, at £144.17
0:23:10 > 0:23:15but he put his steak on the menu at £18.75 -
0:23:15 > 0:23:18£2 more than John's lamb!
0:23:18 > 0:23:19Back in the restaurant kitchen,
0:23:19 > 0:23:22the clock is ticking down to service.
0:23:22 > 0:23:24Paul is in the thick of steak preparation
0:23:24 > 0:23:26but his mind's been working over-time.
0:23:26 > 0:23:30The only thing I'm slightly worried about here is
0:23:30 > 0:23:35if I have enough steaks. If I overcook a couple,
0:23:35 > 0:23:36then I'll definitely not have enough
0:23:36 > 0:23:40and I'm still relying on the steak course.
0:23:40 > 0:23:43The other thing I'm a little bit worried about -
0:23:43 > 0:23:45have I chosen the wrong garnish?
0:23:45 > 0:23:48Beetroot's one of my favourites, especially with horseradish,
0:23:48 > 0:23:52but might have been one step too far.
0:23:52 > 0:23:56Oh, the pre-service doubts are setting in for our Paul!
0:23:56 > 0:23:59The last thing he'll need is John chipping away at him!
0:23:59 > 0:24:02I saw Paul's rump steak and it looked really good.
0:24:02 > 0:24:05Really nice beef. I think it's nicely hung.
0:24:06 > 0:24:08Oh! Well, that wasn't so bad!
0:24:08 > 0:24:11But those garnishes - (forget it). No chance.
0:24:11 > 0:24:14Did I hear you say you didn't like my garnishes?
0:24:14 > 0:24:17I do. I love it. Beetroot - delicious.
0:24:17 > 0:24:19The man's a terror!
0:24:19 > 0:24:22Come on then, Trouble, what about YOUR dish?
0:24:22 > 0:24:26So I've got lovely lamb. It's really, really first-class lamb
0:24:26 > 0:24:29but I'm not sure if I've got enough and that will be a real shame
0:24:29 > 0:24:33cos if it does sell well, I could get in serious trouble
0:24:33 > 0:24:35and that means that Paul will get some sales
0:24:35 > 0:24:38on the back of the fact that I haven't bought enough.
0:24:38 > 0:24:41Ah, so Paul's not the only chef here with worries!
0:24:41 > 0:24:43As service creeps ever closer,
0:24:43 > 0:24:47both of our boys are working on the finishing touches to their dishes.
0:24:47 > 0:24:50Paul's adding a fiery touch to his steak in the form
0:24:50 > 0:24:52of horseradish creme fraiche.
0:24:52 > 0:24:55Double cream, lightly whipped, a little bit of English mustard,
0:24:55 > 0:24:58salt and white pepper the zest of one lemon,
0:24:58 > 0:25:01in goes a good handful of horseradish.
0:25:01 > 0:25:05Look at this, look how much is going in and I might even add more.
0:25:05 > 0:25:09So you don't want it too thick before you add your lemon juice.
0:25:09 > 0:25:11In goes the lemon juice and watch this thicken.
0:25:11 > 0:25:13The lemon juice thickens the cream.
0:25:13 > 0:25:16It doesn't curdle it. It thickens it.
0:25:16 > 0:25:18John's working on the dauphinoise potatoes
0:25:18 > 0:25:20that will accompany his lamb.
0:25:20 > 0:25:23That's the gratin dauphinoise but it needs to cook for at least 20
0:25:23 > 0:25:27more minutes because it needs to set up and for the remaining
0:25:27 > 0:25:30starch to explode - what we've got to do is cut it out and lay it
0:25:30 > 0:25:34down as a centrepiece to our lamb dish, but it's coming along nicely.
0:25:34 > 0:25:37Which of these dishes will emerge victorious?
0:25:37 > 0:25:39That will be up to our diners.
0:25:39 > 0:25:43Will they be supporters of steak or lovers of lamb?
0:25:43 > 0:25:48Before we find out, our enemy chefs come face to face for a taste-off!
0:25:48 > 0:25:50First up for scrutiny - Paul's steak.
0:25:50 > 0:25:52It's very simple, really.
0:25:52 > 0:25:54It's a lovely flavour but it's a bit tough.
0:25:54 > 0:25:56The bit I got there was just grand.
0:25:56 > 0:25:58That's it, Paul - stand up for yourself!
0:25:58 > 0:26:01What are Paul's thoughts on John's lamb?
0:26:01 > 0:26:02Right, OK, bit of lamb here.
0:26:02 > 0:26:06Looks beautiful. Looks very proper restauranty to me.
0:26:06 > 0:26:09This lamb is beautifully tender and that beef is quite chewy.
0:26:09 > 0:26:12The bit of lamb I just had wasn't beautifully tender.
0:26:12 > 0:26:16- It wasn't?- No.- Right, so where did you get that from?
0:26:16 > 0:26:18From that piece of lamb.
0:26:18 > 0:26:19Really?
0:26:19 > 0:26:23It's about the same, if not tougher, than my beef.
0:26:23 > 0:26:27I like the combination of that. It really works for me.
0:26:27 > 0:26:30I just think that beef's a bit, you know...
0:26:30 > 0:26:33I think the lambs a bit fatty and tough, too.
0:26:33 > 0:26:36Listen, you don't even need teeth for this.
0:26:36 > 0:26:40Cor, it's like watching two schoolboys in a playground!
0:26:40 > 0:26:43Maybe they're just trying to disguise the nerves, bless them!
0:26:43 > 0:26:48Once again the diners have no idea which chef has cooked which dish.
0:26:48 > 0:26:50They've only got the menu descriptions to go on
0:26:50 > 0:26:53as they place those all-important orders.
0:26:53 > 0:26:56- And if I then go with our main courses?- One lamb.
0:26:56 > 0:26:58May I have the beef, please?
0:26:58 > 0:27:01- The steak medium rare, please. - Medium rare.
0:27:01 > 0:27:04Initially it looks like both options are popular.
0:27:04 > 0:27:06In the kitchen, John and Paul
0:27:06 > 0:27:09are on tenterhooks as they await the first orders.
0:27:09 > 0:27:12And then the kitchen explodes into action.
0:27:12 > 0:27:14We've got three rump steak medium rare, two lamb.
0:27:14 > 0:27:16Three to two, not bad.
0:27:16 > 0:27:19Another two lamb, another rump medium rare.
0:27:19 > 0:27:22We're coming back. Everybody loves lamb.
0:27:22 > 0:27:26Easy, tiger! With four orders each, our chefs are even Stevens.
0:27:27 > 0:27:29Two lamb and two rump medium rare.
0:27:29 > 0:27:32Still even! As the diners start tucking in to their food,
0:27:32 > 0:27:35the battle in the kitchen is intensifying.
0:27:35 > 0:27:39John's got a line of lamb dishes plated up and ready to go,
0:27:39 > 0:27:41but they don't seem to be going anywhere.
0:27:41 > 0:27:43What? Why are we waiting?
0:27:43 > 0:27:45Because you made me wait on the scallops
0:27:45 > 0:27:47so I'll make you wait on the main course.
0:27:47 > 0:27:48Oh, no more Mr Nice Guy!
0:27:48 > 0:27:51But that's not going to frighten John off the barbed insults.
0:27:51 > 0:27:54Remember, absolute maximum care on the plate, Mark,
0:27:54 > 0:27:56none of this granny cooking.
0:27:56 > 0:27:58Assume that was aimed at Paul, eh, John?
0:27:58 > 0:28:02Tell all the customers lamb is in, lamb is the best.
0:28:02 > 0:28:04In the restaurant, they're still ordering.
0:28:04 > 0:28:06The lamb, please.
0:28:06 > 0:28:08And the steak, please.
0:28:08 > 0:28:10The lamb, please.
0:28:10 > 0:28:13But in the kitchen, the orders are coming in so fast
0:28:13 > 0:28:15that things are starting to get muddled.
0:28:15 > 0:28:17I want another lamb and rump, please.
0:28:17 > 0:28:19- And we're going to have another three lamb.- Two lamb now?
0:28:19 > 0:28:21I'm just saying orders that are coming up now.
0:28:21 > 0:28:23Just new orders coming in.
0:28:23 > 0:28:27John is battling on, but Paul seems to have lost his place.
0:28:27 > 0:28:28What are you waiting for?
0:28:28 > 0:28:32We're waiting for two ribeyes and we're waiting for two lamb.
0:28:33 > 0:28:37The pressure is really getting to Paul and, sensing weakness,
0:28:37 > 0:28:39JBR is loving it!
0:28:40 > 0:28:43Could this be the best chef in the world?
0:28:43 > 0:28:48As John sings his own praises - loudly - Paul is really struggling.
0:28:48 > 0:28:50I need your ribeyes up, please, lads. You're holding us back.
0:28:50 > 0:28:52If you call them out right!
0:28:52 > 0:28:54I've been calling them, chef. One more rump ASAP.
0:28:54 > 0:28:56Five ribeyes. I need two and three. That's five.
0:28:58 > 0:29:00Two rumps to go, please, chef.
0:29:00 > 0:29:02The waitress just asked me for one,
0:29:02 > 0:29:04so what do we need? Do we need one or do we need two?
0:29:04 > 0:29:06I need one more rump, please, chef.
0:29:06 > 0:29:08Oh. Chaos.
0:29:08 > 0:29:10I need one more rump to finish the table, please.
0:29:10 > 0:29:13The tension is at boiling point in here,
0:29:13 > 0:29:15and it's even getting to John now!
0:29:15 > 0:29:17Why is there a cold lamb on the pass?
0:29:17 > 0:29:19What's that lamb doing?
0:29:19 > 0:29:21It's waiting, just one second, chef.
0:29:21 > 0:29:23Oh, all right, I'll have a word with it.
0:29:23 > 0:29:25Do you mind waiting until you're stone-cold
0:29:25 > 0:29:28and then pop out to a customer?
0:29:28 > 0:29:31Hm, not sure talking to your food will speed things up, John.
0:29:31 > 0:29:34Even for our seasoned gastro greats,
0:29:34 > 0:29:37this service is stretching their self-control to the limit.
0:29:37 > 0:29:40I find it quite difficult to understand the maitre d' calling
0:29:40 > 0:29:45the tickets away but in fairness to him, he doesn't do it all the time.
0:29:45 > 0:29:48Because I'm concentrating so much on trying to figure that out,
0:29:48 > 0:29:51I have no idea how the scores are going.
0:29:51 > 0:29:53After this, guys, to clear the orders,
0:29:53 > 0:29:57we need five lamb and six rump and
0:29:57 > 0:29:59that should clear the orders, I think.
0:29:59 > 0:30:03So as service starts to wind down, our boys have no idea who's
0:30:03 > 0:30:04sold the most dishes.
0:30:04 > 0:30:07But at least they have the consolation that neither of them
0:30:07 > 0:30:09ran out of servings.
0:30:09 > 0:30:11Our diners have been well fed and watered.
0:30:11 > 0:30:13So what's the verdict on the food?
0:30:13 > 0:30:17I had the lamb. Generally something I probably wouldn't have chosen
0:30:17 > 0:30:21but it was really delicious, it was perfectly cooked.
0:30:21 > 0:30:26I had the beef with the horseradish creme fraiche and the potatoes
0:30:26 > 0:30:28and the beets, and it was absolutely excellent.
0:30:28 > 0:30:31It's a big thumbs up for both dishes.
0:30:31 > 0:30:35After a tough and intense round, it's time for the moment of truth.
0:30:35 > 0:30:39Which one of our gourmet gladiators managed to sell the most dishes?
0:30:39 > 0:30:41- One.- Two.- Three.
0:30:43 > 0:30:45Oh, didn't see that coming.
0:30:45 > 0:30:47- I did.- That's me gone, I think.
0:30:47 > 0:30:51Oh, yeah, man, yeah. I just need to put the final nail in the coffin.
0:30:51 > 0:30:53Hate you.
0:30:53 > 0:30:55Lots of people do.
0:30:55 > 0:31:00So just one dish between them. Was John keeping scores all along?
0:31:00 > 0:31:02The truth is, I really did think we just got it
0:31:02 > 0:31:05but I thought we did about 30.
0:31:05 > 0:31:10It turned out it was so close. 27 to 26. That was a close fight.
0:31:10 > 0:31:13Now we've got to finish it off with the dessert.
0:31:13 > 0:31:18That's really disappointing for me, although he probably
0:31:18 > 0:31:21deserved it. I mean, that's a great dish but never say never.
0:31:21 > 0:31:23I'll be back.
0:31:23 > 0:31:24That's the spirit, Paul!
0:31:24 > 0:31:26So after that closest of calls,
0:31:26 > 0:31:30the crucial question is, which chef has made the most profit?
0:31:30 > 0:31:36John's 27 lamb dishes have earned him a very healthy £452.25
0:31:36 > 0:31:38and after deducting his costs,
0:31:38 > 0:31:41he's banked a profit of £337.50.
0:31:41 > 0:31:47Paul's 26 steaks have made him a larger sum of £487.50
0:31:47 > 0:31:50and even though his costs were more than his rival's,
0:31:50 > 0:31:54Paul's benefited from pricing his dish higher
0:31:54 > 0:31:58and he's earned a profit of £343.33.
0:31:58 > 0:32:02It might not be by much, but the Rankin strikes back!
0:32:02 > 0:32:06There's everything to play for as the final battle begins - dessert.
0:32:06 > 0:32:09He may have won the last round, but Paul has to make up for his big
0:32:09 > 0:32:13loss in the starter round so he needs to surpass himself now.
0:32:13 > 0:32:16For my dessert, I'm going to do
0:32:16 > 0:32:20a pear, apple and blackberry crumble with a hazelnut crust.
0:32:20 > 0:32:21I think people are going to
0:32:21 > 0:32:24find it very hard to go by a crumble like that.
0:32:24 > 0:32:27Paul will be serving his crumble with home-made hazelnut ice cream.
0:32:27 > 0:32:30What's John planning for his final assault?
0:32:30 > 0:32:33For my dessert I want to do something local and regional
0:32:33 > 0:32:36and the second crop raspberries are just about happening,
0:32:36 > 0:32:39so I want to do a raspberry plate, quintessentially British.
0:32:39 > 0:32:42Three little different raspberry desserts on a plate
0:32:42 > 0:32:47brought all together with a lovely pink rhubarb and lime syrup.
0:32:47 > 0:32:48Should be amazing.
0:32:48 > 0:32:52John's raspberry plate consists of shortcake biscuit,
0:32:52 > 0:32:55lemon and raspberry posset and raspberry and vanilla conde,
0:32:55 > 0:32:58which is a creamy rice pudding.
0:32:58 > 0:33:01Once again, two very different dishes.
0:33:01 > 0:33:05John's going high-end while Paul's going for a nostalgic favourite.
0:33:05 > 0:33:08But which chef has made the right decision?
0:33:08 > 0:33:10John's dessert has lots of different elements,
0:33:10 > 0:33:13one of which is already proving rather tricky.
0:33:13 > 0:33:19Mark's made some nice biscuits or tuile.
0:33:19 > 0:33:21Unfortunately, they are far too thick.
0:33:21 > 0:33:23That's not working, is it?
0:33:23 > 0:33:27John's struggles have not gone unnoticed by his rival.
0:33:27 > 0:33:28How's that going, John?
0:33:28 > 0:33:31Badly. Can I have this...? How about....?
0:33:31 > 0:33:33That's a shame, that's a shame.
0:33:33 > 0:33:34Shut up.
0:33:34 > 0:33:35If we...
0:33:35 > 0:33:38Oh, Paul getting his own back there!
0:33:38 > 0:33:40So John's biscuits are going horribly wrong.
0:33:42 > 0:33:44You know what?
0:33:44 > 0:33:46I feel for him.
0:33:46 > 0:33:49I'm really glad, but I feel for him.
0:33:49 > 0:33:51Look at him chuckling away there!
0:33:51 > 0:33:54It's not just the biscuits that are giving John a headache.
0:33:54 > 0:33:55It's his rice pudding, too.
0:33:55 > 0:33:59The problem is, the rice is taking about three days to cook
0:33:59 > 0:34:01so that's putting me behind a bit.
0:34:01 > 0:34:05- Paul.- What?- Did you do anything to my rice, mate?
0:34:05 > 0:34:07- Yeah.- What was it?
0:34:07 > 0:34:11I threw in half a packet of new stuff about 20 minutes ago.
0:34:11 > 0:34:14No, you didn't, Paul. Stop winding him up!
0:34:14 > 0:34:17Besides, it looks like our Paul's got problems of his own.
0:34:17 > 0:34:20His toasted hazelnuts are a bit to, well, toasted.
0:34:20 > 0:34:23Have we got more hazelnuts?
0:34:23 > 0:34:25How did that happen?
0:34:25 > 0:34:28And no surprise - John's loving it!
0:34:28 > 0:34:31Don't ask Paul about his nuts.
0:34:32 > 0:34:34How are your nuts, Paul?
0:34:34 > 0:34:37Yeah, they're good, I like them really dark.
0:34:37 > 0:34:39It's called burnt, Paul.
0:34:39 > 0:34:41He just doesn't stop, does he?
0:34:41 > 0:34:44With both our chefs battling against disaster in the kitchen,
0:34:44 > 0:34:47let's remind ourselves of the rules for dessert.
0:34:47 > 0:34:49Our chefs must go out
0:34:49 > 0:34:53into the restaurant to pitch their dishes to the diners face to face.
0:34:53 > 0:34:55And the customers will only have to pay whatever
0:34:55 > 0:34:58they think the dessert they choose is worth.
0:34:58 > 0:35:01So earlier in the day, John and Paul were on a mission to
0:35:01 > 0:35:03buy their ingredients for as little as possible.
0:35:03 > 0:35:06They both went up against fruit and veg man Tony,
0:35:06 > 0:35:08but which of them would get the better deal?
0:35:08 > 0:35:12Tony, you have two of my favourite fruits in the world here.
0:35:12 > 0:35:14Bramley apples and Comice pears.
0:35:14 > 0:35:20And you have them both at the same price - £1.98 per kilo.
0:35:20 > 0:35:22What is the best deal you can do me?
0:35:22 > 0:35:26We could probably go, what, £1.75 a kilo.
0:35:26 > 0:35:29- £1.60, come on.- £1.60?- Come on, I'm going to buy a whole lot.
0:35:29 > 0:35:31£1.70 and I think we're there, aren't we?
0:35:31 > 0:35:36- £1.65.- £1.65?- Come on. - Go on, £1.65.- £1.65.
0:35:36 > 0:35:39- You've twisted my arm once again, we're there.- Deal done.- Done.
0:35:39 > 0:35:43Oh, Paul's done well. Rival John was after his raspberries.
0:35:43 > 0:35:46- These raspberries look fantastic. Are they English?- They are, yes.
0:35:46 > 0:35:49I thought they were. They smell beautiful. £1.50 a punnet.
0:35:49 > 0:35:50It's a good price.
0:35:50 > 0:35:53What I was thinking of is something around £1.20.
0:35:53 > 0:35:56£1.20. I could perhaps stretch to £1.30.
0:35:57 > 0:36:00- £1.25.- £1.25. Well, it's in the middle, isn't it? OK.
0:36:00 > 0:36:02- Deal done.- Done.
0:36:02 > 0:36:04Oh, and John gets a great deal too!
0:36:04 > 0:36:06With all the other ingredients included,
0:36:06 > 0:36:10John's total expenditure on his dessert was £56.80.
0:36:10 > 0:36:14Paul has spent slightly less at £47.44.
0:36:15 > 0:36:19In the restaurant kitchen, John's back on track. He's managed
0:36:19 > 0:36:22to get his biscuits to work and there's good news with his rice.
0:36:22 > 0:36:26Well, the rice is finally, finally ready. It's taken forever.
0:36:26 > 0:36:29Now we've got to get this into moulds. When it's hot, normally
0:36:29 > 0:36:33I would wait for it to cool slightly. That took forever to cook.
0:36:33 > 0:36:36Paul has produced a perfectly roasted tray of nuts
0:36:36 > 0:36:39and is working on the fruit filling for his crumble.
0:36:39 > 0:36:43He's cooked his apples and pears and is now stirring in the blackberries.
0:36:43 > 0:36:46This is going to be world-class. World-class.
0:36:46 > 0:36:50World-class, he's calling it. Have a look for yourself
0:36:50 > 0:36:53and you tell me. I'm not saying a word. Just go and have a look.
0:36:53 > 0:36:56Well, John may be carping from the sidelines,
0:36:56 > 0:36:58but Paul isn't having any of it.
0:36:58 > 0:37:02- John, what do you think of that? - Erm, seriously?
0:37:02 > 0:37:03- Yes.- Not much.
0:37:03 > 0:37:05Fair enough.
0:37:06 > 0:37:09Guy doesn't know very much.
0:37:09 > 0:37:11That is a beautiful dessert, John.
0:37:11 > 0:37:13I think you've just declared war, man.
0:37:13 > 0:37:17War it is! But the proof of the pudding is in the eating.
0:37:17 > 0:37:20So will John find fault when he tastes Paul's crumble?
0:37:21 > 0:37:26It is a home-style dessert. It is a dessert your granny would make.
0:37:26 > 0:37:31It is, yeah, but it's a good granny and a good dessert
0:37:31 > 0:37:32and I love blackberries.
0:37:32 > 0:37:36What a turn up! After being so rude about Paul's crumble,
0:37:36 > 0:37:38John gives a respectful thumbs up.
0:37:38 > 0:37:40Will Paul be as complimentary?
0:37:40 > 0:37:42It is very elegant and very light.
0:37:43 > 0:37:45It's a super dessert, John.
0:37:47 > 0:37:48Really. Delicious.
0:37:48 > 0:37:51Come on, boys! Whatever happened to that declaration of war?
0:37:51 > 0:37:55And now the time has come for the final battle in today's contest.
0:37:55 > 0:37:59For this round, our chefs must convince the diners that theirs
0:37:59 > 0:38:01is the dessert to go for.
0:38:01 > 0:38:04But which of our two charmers will be most persuasive?
0:38:04 > 0:38:07Guys, give it up for John Burton-Race and Paul Rankin.
0:38:07 > 0:38:09APPLAUSE
0:38:10 > 0:38:12That's Paul Rankin.
0:38:12 > 0:38:13LAUGHTER
0:38:13 > 0:38:15Hi, everyone.
0:38:15 > 0:38:17Oh, John gets in there with the first put-down.
0:38:17 > 0:38:20And there's more to come as he pitches his dessert.
0:38:20 > 0:38:24It's tremendously light, unlike Paul's dish.
0:38:24 > 0:38:26LAUGHTER
0:38:26 > 0:38:29A really, really seasonal crumble of Comice pears...
0:38:29 > 0:38:32JOHN YAWNS Sorry!
0:38:32 > 0:38:33Please do forgive John.
0:38:35 > 0:38:37He doesn't get out much.
0:38:37 > 0:38:39These two can't let it go for a second.
0:38:39 > 0:38:42You know, the best way of judging that crumble is,
0:38:42 > 0:38:44is it as good as your mother's or your grandmother's?
0:38:44 > 0:38:46The answer is no.
0:38:46 > 0:38:49Time for our boys to tear themselves away from the slanging match
0:38:49 > 0:38:51and sell, sell, sell.
0:38:51 > 0:38:53Let's face it - less calorific than the crumble.
0:38:53 > 0:38:55That's true.
0:38:55 > 0:38:59I have managed to perfect a crumble that will actually take
0:38:59 > 0:39:01inches off your waistline.
0:39:01 > 0:39:04Both chefs are going all out to peddle their puddings,
0:39:04 > 0:39:06but which one will the diners go for?
0:39:07 > 0:39:09I've gone for the crumble
0:39:09 > 0:39:12because he said nothing could beat your mother's crumble.
0:39:12 > 0:39:14Mum wasn't a good cook, so
0:39:14 > 0:39:17I've decided nothing can be worse than that. Sorry, Mum.
0:39:17 > 0:39:20I've gone with the raspberry trio because it's much more
0:39:20 > 0:39:23my cup of tea. The crumble looks a bit heavy and a bit stodgy for me.
0:39:23 > 0:39:25Well, this looks set to be a close call.
0:39:25 > 0:39:29And as service gets under way, the orders start pouring in.
0:39:29 > 0:39:33All right, lads, we have three crumble and one trio.
0:39:33 > 0:39:36Yes! It's not over yet.
0:39:36 > 0:39:41First table and it's three crumble to one of mine, so not good.
0:39:41 > 0:39:44Patience, John. That was only the first order.
0:39:44 > 0:39:47OK, we have another two crumble and three trio.
0:39:47 > 0:39:49And we have three crumble.
0:39:49 > 0:39:50Yeah!
0:39:50 > 0:39:54Oh, what a start for Paul! And the diners are still ordering.
0:39:54 > 0:39:57I'm a sucker for raspberry so I have gone for the raspberry.
0:39:57 > 0:40:00Crumble, please.
0:40:00 > 0:40:01One trio, two crumble.
0:40:01 > 0:40:03They're ahead now.
0:40:03 > 0:40:07Paul's leading by ten sales to five and the orders are still coming!
0:40:07 > 0:40:10Six crumble, I need now. Six trio.
0:40:10 > 0:40:11Three crumble, two trio.
0:40:11 > 0:40:14We have four crumble, four trio.
0:40:14 > 0:40:17Look at this. It's almost neck and neck on every order.
0:40:17 > 0:40:19Three crumble and three trio.
0:40:19 > 0:40:22But Paul's starting to panic.
0:40:22 > 0:40:25I cannot see me winning this now.
0:40:25 > 0:40:27Come on, Paul, that's not the attitude!
0:40:27 > 0:40:31Remember, this game is all about profit so all's not lost yet.
0:40:31 > 0:40:34Right, lads, I need two crumble, three trio, please.
0:40:36 > 0:40:39All right, lads, last one. We've got four crumble and four trio.
0:40:39 > 0:40:42Last order. That means...
0:40:42 > 0:40:45death. I mean, it's not enough.
0:40:45 > 0:40:47Don't be so sure, Paul!
0:40:47 > 0:40:49The last nail-biting round has come to an end,
0:40:49 > 0:40:51but it was so close that it's almost impossible
0:40:51 > 0:40:54to tell which chef will win the day.
0:40:54 > 0:40:57Remember, this round will be decided on how much
0:40:57 > 0:41:00the diners are willing to pay for their desserts.
0:41:00 > 0:41:04I had the crumble and it was excellent and I liked it
0:41:04 > 0:41:06so much that I paid £6 for it.
0:41:06 > 0:41:09I had the raspberry tasting plate.
0:41:09 > 0:41:12I paid £6.50 for it because I clearly liked it.
0:41:12 > 0:41:16I got for my dessert the apple crumble. I paid £8.50 for it
0:41:16 > 0:41:19and it was absolutely delicious. Worth every penny.
0:41:19 > 0:41:22We'll find out shortly how much profit our chefs have made.
0:41:22 > 0:41:26But first, let's see how many desserts they've each sold.
0:41:26 > 0:41:30John managed to sell a total of 24 raspberry plates.
0:41:30 > 0:41:33It's a good effort but Paul sold more -
0:41:33 > 0:41:36an impressive 30 crumbles!
0:41:36 > 0:41:39If the diners were feeling generous with the prices they paid
0:41:39 > 0:41:44for Paul's crumble, could he still walk away as today's winning chef?
0:41:44 > 0:41:47It's been a roller coaster of a day for John and Paul,
0:41:47 > 0:41:51but now it's time to reveal who is today's champion chef.
0:41:51 > 0:41:54Can John find it in his heart to say something, anything, nice?
0:41:57 > 0:42:00Paul, joking apart, that crumble was your best course tonight
0:42:00 > 0:42:02and not only was that your best course, it was
0:42:02 > 0:42:06one of the nicest desserts I've had for yonks.
0:42:06 > 0:42:09But it still wasn't enough to get me back in the game.
0:42:09 > 0:42:11- No, that's true.- Yeah.
0:42:11 > 0:42:14You haven't got a hope in hell, actually. Get ready, watch this.
0:42:14 > 0:42:16- One.- Two, three.
0:42:17 > 0:42:19Yeah, you got me.
0:42:19 > 0:42:20Yeah, man. Stuffed.
0:42:20 > 0:42:22We both did good, eh?
0:42:22 > 0:42:23I did.
0:42:23 > 0:42:25- We both did good.- I did.
0:42:25 > 0:42:28I don't know what happened here. Somebody must have
0:42:28 > 0:42:33had a nostalgic moment to give you a lot of money for your crumble.
0:42:33 > 0:42:35Come on, I'll buy you a drink.
0:42:35 > 0:42:36You need to buy me two.
0:42:36 > 0:42:39I think they paid what they were wanting to pay...
0:42:39 > 0:42:42Oh, it's going to go on all night!
0:42:42 > 0:42:44So, John is today's winner.
0:42:45 > 0:42:47Yeah! The champion.
0:42:47 > 0:42:51You know, at the start of the day I thought I had him on this
0:42:51 > 0:42:55but he's a crafty so and so, is John,
0:42:55 > 0:42:57and he's done really, really well today.
0:42:57 > 0:43:00All the profits made by both our chefs will be going
0:43:00 > 0:43:02to their chosen charities.
0:43:02 > 0:43:05Today my charity is Futures Homescape,
0:43:05 > 0:43:07a charity for homeless people.
0:43:07 > 0:43:10My charity for today is Fields of Life.
0:43:10 > 0:43:14They're making the dream of clean water in Africa a reality.
0:43:14 > 0:43:17John may be the winner in today's competition
0:43:17 > 0:43:21but both our chefs have shown that they've got what it takes
0:43:21 > 0:43:23to put their menus where their mouths are.
0:43:24 > 0:43:29For a selection of recipes from the series, log on to:
0:43:36 > 0:43:39Subtitles by Red Bee Media Ltd