0:00:02 > 0:00:04Britain'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 > 0:00:08This is going to be 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 > 0:00:16It's all about making money.
0:00:16 > 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-e-e-e!
0:00:21 > 0:00:24..as they are each challenged to produce a delicious three-course meal...
0:00:24 > 0:00:26Yes!
0:00:26 > 0:00:27..for a room full of ravenous diners.
0:00:27 > 0:00:29We can't have customers waiting!
0:00:29 > 0:00:30We want beef!
0:00:30 > 0:00:32- Perfect.- Wow.
0:00:32 > 0:00:35They'll be working in kitchens they've never set foot in before...
0:00:35 > 0:00:36This is impossible.
0:00:36 > 0:00:37..with a limited budget...
0:00:37 > 0:00:38Deal.
0:00:38 > 0:00:40You'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 > 0:00:48Rock on!
0:00:48 > 0:00:49And win?
0:00:49 > 0:00:51We came, we saw, we conquered.
0:00:51 > 0:00:55Today's fight for gourmet glory is going to get wild
0:00:55 > 0:01:01as two kitchen champions compete in a pub with a rock'n'roll pedigree.
0:01:01 > 0:01:04Coming up, there's a ding-dong at the dining pass...
0:01:04 > 0:01:06- There's no way that's one portion. - What, that?
0:01:06 > 0:01:10- No.- Jun, no, look. That's a good old piece there.
0:01:10 > 0:01:11..A massive meltdown...
0:01:11 > 0:01:14Pork, pork, pork! Why have I done this?
0:01:14 > 0:01:18But which delectable dishes will be a smash hit with the diners?
0:01:18 > 0:01:22Chefs, put your menu where your mouth is!
0:01:48 > 0:01:51Yeah! London, get ready to be rocked!
0:01:51 > 0:01:55Two gods of the culinary arena are about to go head to head
0:01:55 > 0:01:59in a kitchen cook-off of epic proportions.
0:01:59 > 0:02:02This is the biggest gig since Elvis left the building,
0:02:02 > 0:02:06but only one chef will win and take the number one spot.
0:02:06 > 0:02:08So let's hear more about them.
0:02:08 > 0:02:10HE LAUGHS
0:02:12 > 0:02:15First to take the stage is a culinary colossus
0:02:15 > 0:02:18who's been in the business for 27 years.
0:02:18 > 0:02:21He's run four successful restaurants in London
0:02:21 > 0:02:23and toured the world cooking up a storm.
0:02:24 > 0:02:26He's a chef that loves the limelight.
0:02:26 > 0:02:28It's good-looking gastronaut
0:02:28 > 0:02:30Ed Baines.
0:02:30 > 0:02:34What I love most about being a chef is the element of creativity it takes.
0:02:34 > 0:02:36I start every day with a blank canvas.
0:02:36 > 0:02:40I am always very, very disappointed when I don't win.
0:02:40 > 0:02:43I hate losing, I hate it.
0:02:43 > 0:02:46Playing the support slot to no man is a chef
0:02:46 > 0:02:49that began his career at the tender age of 19.
0:02:49 > 0:02:53He worked his way through most of London's Michelin star restaurants,
0:02:53 > 0:02:55before taking residency
0:02:55 > 0:02:59at one of the capital's finest French dining establishments.
0:02:59 > 0:03:01He's the nicest chef on the block,
0:03:01 > 0:03:03Jun Tanaka.
0:03:03 > 0:03:06As a chef, you have to cook from your heart,
0:03:06 > 0:03:10and that means cooking food that you love to eat.
0:03:10 > 0:03:12Do I like to be the best? Yeah!
0:03:15 > 0:03:18Our challengers don't know it yet,
0:03:18 > 0:03:22but the arena for tonight's culinary combat is a north London boozer
0:03:22 > 0:03:26with a big rock'n'roll back story, the Clissold Arms.
0:03:26 > 0:03:30The Kinks played their very first gig here in 1960,
0:03:30 > 0:03:34and their very last, in 1996.
0:03:36 > 0:03:40But today's "dedicated followers" come for food rather than music,
0:03:40 > 0:03:44and with a daily changing menu of seasonal British fare,
0:03:44 > 0:03:47they expect a little more than gammon and pineapple!
0:03:47 > 0:03:51Tonight, 60 of them will be demanding top-notch nosh,
0:03:51 > 0:03:53so the chefs will need to serve up
0:03:53 > 0:03:56a three course meal on a budget of just £350.
0:03:56 > 0:03:59So they'll have to shop around for the very best deals,
0:03:59 > 0:04:02because the chef that makes the biggest profit wins
0:04:02 > 0:04:06and the cash is donated to a charity of their choice.
0:04:06 > 0:04:10Chefs, it's time to put your menu where your mouth is!
0:04:10 > 0:04:12Well, a pub, hey?
0:04:12 > 0:04:16Yeah, 60 covers. £350, not a lot of money.
0:04:16 > 0:04:19Traditional British, or could you just become eclectic?
0:04:19 > 0:04:21You could become eclectic.
0:04:21 > 0:04:23You could go out there completely, couldn't you?
0:04:23 > 0:04:24You could do little rotis and...
0:04:24 > 0:04:26You're trying to push me into something!
0:04:26 > 0:04:29I'll be like coming out with this exotic Thai dish
0:04:29 > 0:04:31and everyone's, "What is that?"!
0:04:31 > 0:04:32"I'll have the steamed pudding, please."
0:04:32 > 0:04:35And you'll be doing shepherd's pie or something.
0:04:35 > 0:04:37Beef is too obvious, yeah?
0:04:37 > 0:04:39Yeah, and you know, it's just the safe option.
0:04:39 > 0:04:41Do you want to take it off the menu?
0:04:41 > 0:04:43- Yeah.- Yeah? - Let's raise the bar, no beef.
0:04:43 > 0:04:44No beef, yeah, good luck.
0:04:44 > 0:04:46Good luck.
0:04:46 > 0:04:50Blimey, not content that the challenge is tough enough already,
0:04:50 > 0:04:53these two are really upping the stakes!
0:04:53 > 0:04:56Get it? Beef, "steaks"... Let's move on.
0:04:56 > 0:04:59But our adversaries know it's strategy that separates
0:04:59 > 0:05:01the wheat from the chaff in this competition,
0:05:01 > 0:05:04so what cunning plans do they have up their sleeves?
0:05:04 > 0:05:06I'm not going to spend a lot of money,
0:05:06 > 0:05:07I don't think you need to.
0:05:07 > 0:05:09And I'm certainly not going to charge a lot of money.
0:05:09 > 0:05:11I'm going to write a very affordable menu.
0:05:11 > 0:05:13Popular dishes, done well.
0:05:13 > 0:05:16My strategy today is to buy as cheap as possible
0:05:16 > 0:05:19and I know that Ed will be thinking along the same lines
0:05:19 > 0:05:24and he will keep his spending to an absolute minimum.
0:05:24 > 0:05:27I'm sure he'd steal the food if he could get away with it!
0:05:27 > 0:05:31Oh, that's a bit harsh! But as game plans go, there's not much in it.
0:05:31 > 0:05:34Both chefs want to spend as little as possible.
0:05:34 > 0:05:36So how will they divide and conquer with their dishes?
0:05:36 > 0:05:39Let's start at the top, the first course.
0:05:39 > 0:05:42My starter today is going to be the classic French bouillabaisse
0:05:42 > 0:05:45which is, really, it's an exotic fish soup.
0:05:45 > 0:05:47And I'll dress it up a bit by making some chilli croutons
0:05:47 > 0:05:50and a lovely bit of rouille over the top
0:05:50 > 0:05:54which is a sort of mayonnaise-based spiced sauce I'll drizzle all over
0:05:54 > 0:05:56the top to give it a bit of wow factor.
0:05:56 > 0:05:58My croutons, I'm going to give it a bit of height as well,
0:05:58 > 0:06:01so it's got a bit of show to it. A bit of glamour.
0:06:01 > 0:06:02Ooh, la la!
0:06:02 > 0:06:05Not exactly traditional British, but it sounds delicious.
0:06:05 > 0:06:07How will Jun compete with that?
0:06:07 > 0:06:11So my starter is going to be a chicken liver parfait.
0:06:11 > 0:06:14Now, this is a really traditional pub dish.
0:06:14 > 0:06:19It's so popular and the great thing about it is it's so cheap to make.
0:06:19 > 0:06:22To give his classic French dish a bit of a twist,
0:06:22 > 0:06:25Jun's parfait will be topped with a beetroot jelly
0:06:25 > 0:06:29and served with pickled beetroot and toasted sourdough.
0:06:29 > 0:06:32So two very different starters.
0:06:32 > 0:06:35A hearty bouillabaisse, or a chicken liver parfait.
0:06:35 > 0:06:38Which one would you chose?
0:06:40 > 0:06:43Deciding on menus is only half the battle.
0:06:43 > 0:06:45Our chefs have never clapped eyes on tonight's venue,
0:06:45 > 0:06:49let alone prepped, cooked and run a service for 60 hungry diners
0:06:49 > 0:06:52from its very open plan kitchen.
0:06:52 > 0:06:54I mean the nice thing is, you can actually see people's reactions
0:06:54 > 0:06:58to what we've served them. You know, whether they sit there going...or...
0:06:58 > 0:06:59Yeah, it's true.
0:06:59 > 0:07:03To give our gourmet gladiators a fighting chance, they'll each
0:07:03 > 0:07:05have one member from the regular kitchen staff to help them.
0:07:05 > 0:07:07We're in a competition.
0:07:07 > 0:07:08- I know that. - We have to win.
0:07:08 > 0:07:10Are you up for this?
0:07:10 > 0:07:12- Yeah, no problem. - OK, brilliant.
0:07:12 > 0:07:16Time to get this show on the road. With only five hours until service
0:07:16 > 0:07:19both chefs knuckle down to the cooking.
0:07:19 > 0:07:22We've got the base to our fish soup so we've got mirepoix vegetables,
0:07:22 > 0:07:24lots of chopped mixed vegetables.
0:07:24 > 0:07:27We've got fennel, onions, we've got red peppers in there, garlic,
0:07:27 > 0:07:30then we've got some spices, some smoked paprika,
0:07:30 > 0:07:31a little bit of cayenne.
0:07:31 > 0:07:34But the most important ingredient for bouillabaisse?
0:07:34 > 0:07:35Fish bones and lots of them!
0:07:35 > 0:07:38And this is the strange thing about this soup, with everything,
0:07:38 > 0:07:43and it's all gone in, is that we grind up the bones.
0:07:43 > 0:07:46So we fry the bones in with the vegetables and the spices
0:07:46 > 0:07:50and then we're going to get a giant hand-held blender.
0:07:50 > 0:07:55And then we're going to add some water to this and some white wine.
0:07:55 > 0:07:56There will be fish in it too,
0:07:56 > 0:07:59that will be cooked through just before service.
0:07:59 > 0:08:02Bones start to break up, all the gubbins in there,
0:08:02 > 0:08:05looking very nice indeed.
0:08:05 > 0:08:06Lovely.
0:08:06 > 0:08:08Looks a bit of mess right now, Ed.
0:08:08 > 0:08:11Maybe Jun's parfait will look a bit prettier...
0:08:11 > 0:08:13Oh. No.
0:08:13 > 0:08:15I can't make the parfaits
0:08:15 > 0:08:18because these chicken livers are still frozen
0:08:18 > 0:08:21and it needs to come up to room temperature before I can make it.
0:08:21 > 0:08:26I've made the wrong choice in trying to make a parfait in five hours.
0:08:26 > 0:08:27Too late to change your mind now, Jun.
0:08:27 > 0:08:31But you're not the only one contemplating the parfait.
0:08:31 > 0:08:34Now we do a chicken liver pate at my restaurant,
0:08:34 > 0:08:37it's the worst selling dish of all but there you go.
0:08:37 > 0:08:40Well, Ed might be dismissive of the dish, but we'll see how popular
0:08:40 > 0:08:44it proves with tonight's diners, and how much profit it makes.
0:08:45 > 0:08:49This competition is won on cold, hard cash,
0:08:49 > 0:08:52so earlier in the day, when our chefs went shopping
0:08:52 > 0:08:56for ingredients, they had just one aim, getting the best bargains!
0:08:56 > 0:08:59Jun went up against butcher, Steve.
0:08:59 > 0:09:03I'm looking for some fresh chicken livers. Have you got any.
0:09:03 > 0:09:05I'm afraid we haven't got fresh, we've got some
0:09:05 > 0:09:07good quality frozen chicken livers, whole livers.
0:09:07 > 0:09:10- Can I just have a look at them. - Yeah, of course you can.
0:09:10 > 0:09:12That's how they come, they're nice fresh whole livers.
0:09:12 > 0:09:16- Yeah, how much is this a kilo. - They're £2 a tub. £8 a kilo.
0:09:16 > 0:09:19- £8 a kilo, really.- Yeah.
0:09:19 > 0:09:22- For chicken livers. - Chicken livers, yeah.
0:09:22 > 0:09:24I mean, when I buy them for the restaurant,
0:09:24 > 0:09:26they're no more than £2.50 a kilo.
0:09:26 > 0:09:29I'll do them at £1.50 a tub for you, that gives you...
0:09:29 > 0:09:32- That's £6 a kilo still. - I'll take 50p a tub off, yes.
0:09:32 > 0:09:34That's the best we can do on that.
0:09:34 > 0:09:37- Really, that the absolute...?- Yeah.
0:09:37 > 0:09:39OK, I'm going to have to re-think this.
0:09:39 > 0:09:42Seems like Jun has hit a bit of a brick wall.
0:09:42 > 0:09:44Can his rival fare any better?
0:09:44 > 0:09:46He's up against fishmonger, John.
0:09:46 > 0:09:48Got to make at least about 40 portions.
0:09:48 > 0:09:51I've got to have four gurnard, I'm going to take a tail of hake,
0:09:51 > 0:09:55a couple of tubes of squid, I always have a habit of buying too much.
0:09:55 > 0:09:59Yeah, sounds like it! It's 60 diners, Ed, not 600.
0:09:59 > 0:10:02- Oh, I'll have some pinks. - Some of them with the shell on?
0:10:02 > 0:10:05- Yes, 200 grams of them. - 200 grams of those.
0:10:05 > 0:10:07That would be perfect, absolutely lovely.
0:10:07 > 0:10:10Ed may be on a piscatorial spending spree,
0:10:10 > 0:10:12but back at the butchers...
0:10:15 > 0:10:19Erm...let's have a think.
0:10:19 > 0:10:21Tell you what, Jun, we'll come back to you...
0:10:21 > 0:10:24I've gone over what I think I need to spend and I'm going
0:10:24 > 0:10:27to have to lose something, but tell me what you think it's worth.
0:10:27 > 0:10:2915 quid, I suppose, the lot.
0:10:29 > 0:10:31Yeah, that's fantastic. I'll shake on that.
0:10:31 > 0:10:33Good work, yeah, lovely.
0:10:33 > 0:10:34Look at that!
0:10:34 > 0:10:37Without even having to utter the question, "What's your best price?"
0:10:37 > 0:10:41Ed has managed to buy half the North Sea for an absolute song.
0:10:41 > 0:10:43But what of his rival?
0:10:43 > 0:10:49So if I was to take 10 of these tubs, that will be £15.
0:10:49 > 0:10:50Yeah.
0:10:50 > 0:10:55Yep, I'll take four... Yeah, two-and-a-half kilo.
0:10:57 > 0:10:59Can you throw in another one?
0:10:59 > 0:11:02- I'll throw you in an extra tub. - Brilliant.- Good man.
0:11:02 > 0:11:05Nicely done, Jun, finally we have a deal!
0:11:05 > 0:11:09So how is their spending going to affect our chefs' starter pricing?
0:11:09 > 0:11:14With all the ingredients included, Jun spent £86.97,
0:11:14 > 0:11:18and has decided to put his parfait on the menu at £7.50.
0:11:19 > 0:11:22Ed has barely even opened his wallet,
0:11:22 > 0:11:27spending a stupendously low £26.05 for all his starter produce.
0:11:27 > 0:11:30However, in an attempt to appeal to the diners' pockets,
0:11:30 > 0:11:34as well as stomachs, he's only charging £5.50 for his soup.
0:11:34 > 0:11:38Which means Ed will have to sell more dishes to take the round.
0:11:38 > 0:11:41Back in the restaurant kitchen,
0:11:41 > 0:11:45Ed is having a little gloat over his successful buying spree.
0:11:45 > 0:11:48I bought large quantities of fish for next to nothing
0:11:48 > 0:11:52I don't know, the man went back in time in a time machine
0:11:52 > 0:11:54and was charging me the prices of about 1963.
0:11:54 > 0:11:59You're going to hate this, but £15 for all the fish,
0:11:59 > 0:12:04so I've got brill, gurnard, sea bream, prawns, squid.
0:12:04 > 0:12:07Oh, Jun's not happy about that!
0:12:07 > 0:12:11He got the whole lot, enough to feed everybody tonight
0:12:11 > 0:12:14for £15, which is not right.
0:12:14 > 0:12:19Poor Jun! Those chicken livers are looking more high-risk every minute!
0:12:19 > 0:12:23The last thing he needs now is any technical hitches.
0:12:23 > 0:12:25It's starting to...
0:12:27 > 0:12:29- It's starting to smell of burning, isn't it?- Yeah.
0:12:29 > 0:12:33If it blows up in my hand...
0:12:33 > 0:12:34I'm stuffed
0:12:34 > 0:12:36While his opponent enjoys the drama,
0:12:36 > 0:12:40Jun soldiers on in the hope that he can finish blending his mix
0:12:40 > 0:12:42without the whole thing going up in smoke.
0:12:44 > 0:12:48Now, that is really hot.
0:12:48 > 0:12:50Phew! Armageddon averted, for now!
0:12:50 > 0:12:53But there's still a long way to go.
0:12:53 > 0:12:56So I need to crack on, because I really am behind.
0:12:56 > 0:12:59As service edges ever closer, Jun's not the only one
0:12:59 > 0:13:03having trouble getting to grips with this unfamiliar kitchen.
0:13:03 > 0:13:06I haven't looked at the soup bowls yet, which is a bit stupid,
0:13:06 > 0:13:09but I haven't really had time so now I should probably find...
0:13:09 > 0:13:11They're quite big actually, so it's going to be...
0:13:11 > 0:13:12They're huge.
0:13:12 > 0:13:14No, they're huge, I don't want those.
0:13:14 > 0:13:16Is that all we've got?
0:13:16 > 0:13:18Is that all we have? That's it?
0:13:18 > 0:13:20We're absolutely stuffed then, aren't we?
0:13:20 > 0:13:22Oh, that's a major blow!
0:13:22 > 0:13:26The restaurant's soup bowls are larger than most,
0:13:26 > 0:13:27so Ed's now forced to consider
0:13:27 > 0:13:31whether he'll have enough bouillabaisse to go round!
0:13:31 > 0:13:35And breaking news - more diners are turning up than anticipated.
0:13:35 > 0:13:37Instead of 60, there are closer to 70.
0:13:37 > 0:13:41This will pile even more pressure on our chefs,
0:13:41 > 0:13:44and it looks like this ravenous hoard isn't going to be easy to please.
0:13:44 > 0:13:46My expectations are very high
0:13:46 > 0:13:48cos we've got two great chefs here this evening.
0:13:48 > 0:13:50I'm hoping it's going to be brilliant.
0:13:50 > 0:13:53I'm hoping for a fantastic meal which I can regale the wife with when I get home.
0:13:53 > 0:13:56While the diners check out the evening's delights,
0:13:56 > 0:13:59our chefs take the chance to check out their competition.
0:13:59 > 0:14:01- It's a fish soup.- Yep.
0:14:01 > 0:14:05OK, it's lots of flavour, quite light,
0:14:05 > 0:14:07it's taken from a sort of derivative of bouillabaisse.
0:14:07 > 0:14:09That packs some flavour, doesn't it?
0:14:09 > 0:14:12Yeah, it tastes like fish soup really.
0:14:12 > 0:14:15- That's nice.- There we go
0:14:15 > 0:14:16So, classic chicken liver parfait.
0:14:16 > 0:14:18We've got beetroot jelly on the top
0:14:18 > 0:14:22and then a little bit of raw pickled beetroot and some sour dough.
0:14:24 > 0:14:27Mmm, that's lovely.
0:14:27 > 0:14:30Lovely flavour, parfait tastes like it should,
0:14:30 > 0:14:33that jelly is great, really great.
0:14:33 > 0:14:36Really?! Go on, tell us what you really think!
0:14:36 > 0:14:39So Ed's bouillabaisse, got loads and loads of flavour.
0:14:39 > 0:14:42It's really nice, and the thing is, he got it all for around £15,
0:14:42 > 0:14:44which I'm really annoyed about
0:14:44 > 0:14:47because I did pay quite a lot of money.
0:14:47 > 0:14:49I've just tasted Jun's starter and it's really very nice.
0:14:49 > 0:14:52The combination of the beetroot works really well.
0:14:52 > 0:14:55Just that sort of sweet and sour flavour
0:14:55 > 0:14:58with the chicken liver parfait. The parfait's perfect.
0:14:58 > 0:15:00So it's the mutual admiration society,
0:15:00 > 0:15:04but it's not down to these two. Which dish will the customers chose?
0:15:04 > 0:15:06I'm going to go for the chicken liver parfait,
0:15:06 > 0:15:08that sounds really nice.
0:15:08 > 0:15:12Probably the fish just because I love fish.
0:15:12 > 0:15:15Both look quite lovely. I'm still debating between the two.
0:15:15 > 0:15:19There's no telling which way this competition is going to go.
0:15:19 > 0:15:23Refereeing the pass tonight is restaurant manager Dan...
0:15:23 > 0:15:25Chefs, everything OK?
0:15:25 > 0:15:29..who will be making sure the chefs don't short-change his customers.
0:15:29 > 0:15:32As Ed and Jun prepare for the onslaught,
0:15:32 > 0:15:34the diners are placing their orders.
0:15:34 > 0:15:36Let battle commence!
0:15:36 > 0:15:37Hi, guys, are you ready to order?
0:15:37 > 0:15:39Can I get the bouillabaisse please.
0:15:39 > 0:15:42- Yeah, I'll go for the same, bouillabaisse.- Right, OK.
0:15:42 > 0:15:44Chefs, first order up - two bouillabaisses.
0:15:44 > 0:15:48Service begins with a major strike for Ed.
0:15:48 > 0:15:49It's not a good start.
0:15:49 > 0:15:51Three bouillabaisse, one parfait.
0:15:51 > 0:15:53There you go, now we've got five.
0:15:53 > 0:15:55Ed takes pole position,
0:15:55 > 0:15:58but at least Jun is off the starting blocks.
0:15:58 > 0:16:01- And for yourself, for your starter? - Chicken liver parfait.
0:16:01 > 0:16:03Can I have the bouillabaisse with sea bream.
0:16:03 > 0:16:05That's two bouillabaisse, two parfait.
0:16:05 > 0:16:09It's 6-2 to Ed, and Jun's falling behind.
0:16:09 > 0:16:12I might look worried, but I'm not, it's just the way I look.
0:16:12 > 0:16:16I think, once the customers see the actual parfait,
0:16:16 > 0:16:20then they will be swayed towards it because it looks beautiful.
0:16:20 > 0:16:23That's the spirit, Jun, stay positive!
0:16:23 > 0:16:26- Chicken liver. - I want the chicken liver parfait.
0:16:26 > 0:16:30Ooh, Looks like Jun was right! The parfait is picking up.
0:16:30 > 0:16:33- Can I get four chicken liver parfait?- Yes.
0:16:34 > 0:16:36Three parfait, one bouillabaisse
0:16:36 > 0:16:38That's what I'm talking about.
0:16:38 > 0:16:40The parfait strikes back!
0:16:40 > 0:16:44Competitions don't get much closer than this!
0:16:44 > 0:16:47- Chefs, one parfait, one bouillabaisse.- Yep.
0:16:47 > 0:16:48It's even Stevens really.
0:16:48 > 0:16:50Three parfait, one bouillabaisse.
0:16:50 > 0:16:54Oh, Jun edges ahead. Could it be that Ed's affordable pricing plan
0:16:54 > 0:16:57has come back to bite him on the behind?
0:16:57 > 0:17:01Oh, on the menu I think I could have charged £7.50 now, in hindsight,
0:17:01 > 0:17:03tried to make a bit more money out of this.
0:17:03 > 0:17:05You know, no-one's really looking at the menu thinking,
0:17:05 > 0:17:09"Well, I'll have that because it's five quid," they're just thinking,
0:17:09 > 0:17:11"Oh, I've come out to eat and I'm going to eat that."
0:17:11 > 0:17:14There's just a couple of tables left to go now,
0:17:14 > 0:17:17but what will it be, bouillabaisse or parfait?
0:17:17 > 0:17:19Ten bouillabaisses.
0:17:19 > 0:17:21- Ten.- Bouillabaisse.
0:17:21 > 0:17:22Four parfaits.
0:17:22 > 0:17:24HE LAUGHS
0:17:24 > 0:17:27Oh, laugh it up, chef,
0:17:27 > 0:17:31but ten bouillabaisses is tall order especially in these big bowls!
0:17:31 > 0:17:34I've got an order for ten, but my only fear is, have I got ten?
0:17:34 > 0:17:37This is going to be very, very tight.
0:17:37 > 0:17:41Are you running out of fish? You can't do that last one, can you?
0:17:41 > 0:17:43- Maybe I can, yeah. - Can I have that one?
0:17:43 > 0:17:45- No.- Really!
0:17:45 > 0:17:48- Of course you can't. - Chef, one more bouillabaisse please.
0:17:48 > 0:17:51Oh, a last-minute order for Ed, but will he have enough soup left
0:17:51 > 0:17:54to fill another one of those great big bowls?
0:17:54 > 0:17:56There's an order for ten bouillabaisses,
0:17:56 > 0:17:58I exactly measured out ten portions,
0:17:58 > 0:18:01the chap here said, "Actually, it's 11,"
0:18:01 > 0:18:05which at that point Jun looked at me and said,
0:18:05 > 0:18:06"Can you give me that one?"
0:18:06 > 0:18:09And I'm like, "No, I can't give it to you and he goes,
0:18:09 > 0:18:13"Ed, you can't start breaking up the portions that you've just made up."
0:18:13 > 0:18:17The rules of the game state that for any orders a chef can't fulfil,
0:18:17 > 0:18:19the customers are offered the rival dish.
0:18:19 > 0:18:22Good news for Jun, bad news for Ed!
0:18:22 > 0:18:25Jun's nicked one of mine...
0:18:25 > 0:18:28and if he beats me by about three or four quid,
0:18:28 > 0:18:30we all know why...
0:18:31 > 0:18:32..kindness.
0:18:32 > 0:18:36OK, saintly Ed, before we reveal the sales figures,
0:18:36 > 0:18:38how did the diners rate their dishes?
0:18:38 > 0:18:42I had the bouillabaisse and I thought it was really tasty.
0:18:42 > 0:18:45I had the chicken liver parfait. I thought it was great, really smooth.
0:18:45 > 0:18:47I had the bouillabaisse for starters.
0:18:47 > 0:18:50It was a good combination with the squid and the prawns.
0:18:50 > 0:18:53The liver, it was very nice, very tasty, very nice indeed
0:18:53 > 0:18:55and I enjoyed it very much.
0:18:55 > 0:18:59Resounding reviews for both dishes - a perfect parfait,
0:18:59 > 0:19:02and a brilliant bouillabaisse, but who sold the most?
0:19:02 > 0:19:04- Shall we have a look?- Yeah.
0:19:04 > 0:19:05One, two, three...
0:19:06 > 0:19:08- 35, 31.- Close.
0:19:08 > 0:19:10Ooh, but you're ahead.
0:19:10 > 0:19:13- Yeah, because of the money.- Muchos! - Yeah, yeah, yeah, yeah.
0:19:13 > 0:19:15More sales less pennies.
0:19:15 > 0:19:20They think they're so clever, these boys, but are they right?
0:19:20 > 0:19:25Ed's 35 starters bagged him a total of £192.50.
0:19:25 > 0:19:27Take away his modest outlay on ingredients,
0:19:27 > 0:19:32and he's made a profit of £166.45.
0:19:32 > 0:19:35Jun sold less starters, but he charged more for them,
0:19:35 > 0:19:38earning him a whopping £232.50.
0:19:38 > 0:19:41However, he also spent more on produce,
0:19:41 > 0:19:46take that off and his profit comes to £145.53.
0:19:46 > 0:19:50So, Ed takes the lead, but there's little more than £20 in it.
0:19:51 > 0:19:56Now, both our chefs know that the main course is the big money round,
0:19:56 > 0:20:01in which the potential to maximise profit margins is massive,
0:20:01 > 0:20:04so what have they come up with to steal the show?
0:20:04 > 0:20:06For my main course I'm going to cook belly pork.
0:20:06 > 0:20:09I think it's very comforting, it's warming, it's cheap.
0:20:09 > 0:20:14Ed will serve his slow roast pork belly with caramelised potato
0:20:14 > 0:20:17and celeriac puree, smoked savoy cabbage
0:20:17 > 0:20:19with an apple and fennel sauce.
0:20:19 > 0:20:22It looks delicious, so how will Jun better that?
0:20:22 > 0:20:27My main course is going to be a slow-cooked venison casserole.
0:20:27 > 0:20:31Jun's casserole will be accompanied by braised red cabbage
0:20:31 > 0:20:33and butternut squash puree.
0:20:33 > 0:20:37What a deliciously meaty decision facing our diners.
0:20:37 > 0:20:39Which one would you choose?
0:20:39 > 0:20:41With the clock ticking,
0:20:41 > 0:20:44Jun throws himself into preparing his casserole.
0:20:44 > 0:20:47I want to get caramelised colour and flavour on the venison before
0:20:47 > 0:20:51I put it in the casserole and I don't want to put too much in there
0:20:51 > 0:20:55because if I just crowd the pan, it's just going to take out
0:20:55 > 0:20:58too much heat and it's going to stew rather than caramelise.
0:20:58 > 0:21:02I'm just going to put some spices in with the vegetables,
0:21:02 > 0:21:04so I've got some black peppercorns, some star anise.
0:21:04 > 0:21:07Spices and venison just work really well together.
0:21:07 > 0:21:11Jun will combine the veg with the venison and add red wine,
0:21:11 > 0:21:14but his casserole will need to cook for three hours.
0:21:14 > 0:21:17Now I need to get everything in the oven as quickly as possible
0:21:17 > 0:21:21because all the recipes I'm doing today actually take a long time to cook.
0:21:21 > 0:21:22You're not the only one, Jun!
0:21:22 > 0:21:26This course looks set to be a showdown of slow cooking,
0:21:26 > 0:21:28as Ed's pork belly takes even longer.
0:21:28 > 0:21:30It's been in the oven for a couple of hours
0:21:30 > 0:21:33when Ed gets walloped by his next curve ball.
0:21:33 > 0:21:36This oven is very uneven so the front of the pork belly's
0:21:36 > 0:21:38really lovely and crisp and blistered
0:21:38 > 0:21:41and the backs are completely uncooked.
0:21:41 > 0:21:44I don't know what to do, I going to really have to whack it up
0:21:44 > 0:21:47to try and get the pork nice and crisp.
0:21:47 > 0:21:50It needs to be absolute melt-in-the-mouth and crispy on the outside.
0:21:50 > 0:21:52You know, anything less and it's a bit disappointing.
0:21:52 > 0:21:55It's now six o'clock, and service starts at seven,
0:21:55 > 0:21:59so Ed's only got a couple of hours to get his pork
0:21:59 > 0:22:02cooked to perfection ready for main course service.
0:22:02 > 0:22:05The thing is with pork, you start from raw, you go very high,
0:22:05 > 0:22:08you get the crackling cooked and then you turn it down slowly
0:22:08 > 0:22:10and cook it for about three-and-a-half to four hours gently
0:22:10 > 0:22:12to get the pork really juicy.
0:22:12 > 0:22:15It's the wisdom of hindsight, you should check the oven.
0:22:15 > 0:22:18You know, it's me taking it for granted, "Oh, it will be fine."
0:22:18 > 0:22:21Oh, Ed, now you've got a race against time on your hands!
0:22:21 > 0:22:24As if you weren't under enough pressure!
0:22:24 > 0:22:28It's enough to send a chap over the edge, and talking nonsense!
0:22:28 > 0:22:33The reason I'm sad is because, really, it was a pig
0:22:33 > 0:22:35and now it's supposed to be delicious pork.
0:22:35 > 0:22:38And so it feels as if it was sort of slightly sacrificed in vain
0:22:38 > 0:22:40if it's not perfect.
0:22:40 > 0:22:44It's not an ego thing, it's more to do with the fact that, you know,
0:22:44 > 0:22:47it's been beautifully reared, well farmed
0:22:47 > 0:22:51and perfectly butchered, it's not quite right.
0:22:51 > 0:22:54So as Ed wonders how to save his bacon,
0:22:54 > 0:22:57and Jun checks up on his casserole.
0:22:57 > 0:22:59I would like the chunks a little bit bigger
0:22:59 > 0:23:02but the flavour's there and that's what counts.
0:23:02 > 0:23:03Let's remind ourselves
0:23:03 > 0:23:06that the winner will be the chef that makes the most profit,
0:23:06 > 0:23:09so when they went shopping earlier in the day
0:23:09 > 0:23:13our boys knew they had to get their goods at the lowest possible prices.
0:23:13 > 0:23:17Once again, Jun went up against Steve, the butcher,
0:23:17 > 0:23:21the man who gave him a rough ride over those chicken livers.
0:23:21 > 0:23:23Could he get a better deal on his venison?
0:23:25 > 0:23:29The haunch over there is £20 a kilo which is really expensive,
0:23:29 > 0:23:32What's the absolute best price you can do on that?
0:23:32 > 0:23:34I could probably do you £18 a kilo on that,
0:23:34 > 0:23:37but that is the very best cuts out of the haunch.
0:23:37 > 0:23:40£18 a kilo.
0:23:40 > 0:23:43Oh, that Steve is one tough nut to crack.
0:23:43 > 0:23:45Jun tries another tactic.
0:23:45 > 0:23:51For the haunch I would pay less than ten quid about £8.50 to £9 a kilo.
0:23:51 > 0:23:53That's a pretty good price, yeah.
0:23:53 > 0:23:56Nice try, Jun, but Steve's not budging.
0:23:56 > 0:23:59Ed is going up against butcher, Lee.
0:23:59 > 0:24:02How will he get on haggling for his hog?
0:24:02 > 0:24:04Wow, look at those, they are fantastic.
0:24:04 > 0:24:05Boned, rolled, scored.
0:24:05 > 0:24:08- These are beautiful, perfectly butchered.- Thank you.
0:24:08 > 0:24:10I'll get about 40-something portions out of this.
0:24:10 > 0:24:12Can you give me a trade price on these?
0:24:12 > 0:24:15- 20 quid the pair. - That's very, very fair.
0:24:15 > 0:24:18I can't haggle on that. Yeah, great, fantastic.
0:24:18 > 0:24:20Oh, he makes it look so easy!
0:24:20 > 0:24:23Ed's picked up his pork for a pittance.
0:24:23 > 0:24:26If only it was that easy for poor old Jun!
0:24:26 > 0:24:28This will cost you £10 a kilo.
0:24:28 > 0:24:31- OK.- And £16 for the best cuts.
0:24:31 > 0:24:36You've got 45 quid there, I'll pick you out five kilos of the best one.
0:24:36 > 0:24:40- OK.- Five kilos at £10 a kilo that's 50 quid...95 quid.
0:24:40 > 0:24:42OK, OK, we'll do that.
0:24:42 > 0:24:44Jun gets a few pounds knocked off,
0:24:44 > 0:24:47but he sounds far from triumphant.
0:24:47 > 0:24:51How will that expenditure affect how our chefs price their main courses?
0:24:51 > 0:24:53Giving Scrooge a run for his money,
0:24:53 > 0:24:57Ed spent just £37.85 on his ingredients,
0:24:57 > 0:25:01and has put his main course on the menu for £14.50.
0:25:01 > 0:25:06Jun has spent almost three times more than his rival at £118.52,
0:25:06 > 0:25:11but he's also going to charge considerably more, a hefty £21.00.
0:25:11 > 0:25:16So, for each dish sold, he'll make £6.50 more than his opponent.
0:25:16 > 0:25:19Back in the restaurant,
0:25:19 > 0:25:23will that difference in prices have any impact on the paying customer?
0:25:23 > 0:25:25The main course, a difficult choice,
0:25:25 > 0:25:27but I think I am going to go for the belly pork.
0:25:27 > 0:25:29Venison casserole sounds quite good.
0:25:29 > 0:25:31Looks like it could be an even match.
0:25:31 > 0:25:34But what will our competitors make of each other's dishes?
0:25:34 > 0:25:38Time for a taste-off. First up, Jun's venison.
0:25:38 > 0:25:41Very nice. Tender as you like, that's lovely.
0:25:41 > 0:25:42Good cooking.
0:25:42 > 0:25:45- Let's go on yours? - Here we go.
0:25:45 > 0:25:47That is nice. Nice bit of pork.
0:25:47 > 0:25:51I've got this on the menu, I believe, at about £14.50.
0:25:51 > 0:25:54- £14.50?- Yep.
0:25:54 > 0:25:57- And how much did you pay for that. - 20 quid for the whole lot.
0:25:57 > 0:25:59How does that happen?
0:25:59 > 0:26:01Oh, poor Jun can't believe it!
0:26:01 > 0:26:03What does he really make of his rival's work?
0:26:03 > 0:26:05It's a lovely bit of pork.
0:26:05 > 0:26:08It was super crispy, it's got just the right amount of meat.
0:26:08 > 0:26:12Yeah, I still can't believe he paid 20 quid for that pork.
0:26:12 > 0:26:15Jun's clearly flummoxed by Ed's bargaining skills.
0:26:15 > 0:26:17But what does Ed think of Jun's venison?
0:26:17 > 0:26:21I mean, my "but" on venison is that it's not something you come across
0:26:21 > 0:26:25particularly often and it hasn't got what I call, "yum factor".
0:26:25 > 0:26:28Pork belly's really obvious, it's got yum factor, it's just yum.
0:26:28 > 0:26:32Ooh, Ed's feeling perky about his porky,
0:26:32 > 0:26:34but it all comes down to the diners.
0:26:34 > 0:26:36I'm going to have the venison, please.
0:26:36 > 0:26:38I'm going to have pork belly.
0:26:38 > 0:26:39And for your main?
0:26:39 > 0:26:42I would love to try the venison casserole.
0:26:42 > 0:26:45In the kitchen, our chefs steel themselves for the off.
0:26:45 > 0:26:47On your marks, get set...!
0:26:47 > 0:26:50Go, please, four venison.
0:26:50 > 0:26:52Four venison, four venison, good start.
0:26:52 > 0:26:56Oh, what a shock! First order, and it's a full house for Jun!
0:26:56 > 0:26:57Two venison.
0:26:57 > 0:27:00What a start! Ed wasn't expecting that!
0:27:00 > 0:27:02That's ridiculous!
0:27:02 > 0:27:04Two venison, two pork.
0:27:04 > 0:27:07What was that about venison not having the "yum factor", Ed?
0:27:07 > 0:27:09It's giving your pork a right thrashing.
0:27:09 > 0:27:13- What would you like for your main course?- Venison.
0:27:13 > 0:27:15Can I get pork belly, please?
0:27:15 > 0:27:17I'm really in trouble now.
0:27:17 > 0:27:19I was hoping they would all look at the menu
0:27:19 > 0:27:21and just go, "Pork, pork, pork!" But they're not.
0:27:21 > 0:27:25Easy, Ed, there's a long way to go yet.
0:27:25 > 0:27:27- The venison. - Can I get the venison, please?
0:27:27 > 0:27:29Four venison, one pork.
0:27:29 > 0:27:32Oh, another cracking order for Jun!
0:27:32 > 0:27:36That is a good lot of orders, really happy with that.
0:27:36 > 0:27:39Jun is surging ahead, but who knows what'll happen next!
0:27:39 > 0:27:42One pork with no pork, please, chef.
0:27:42 > 0:27:44Eh? Pork with no pork?
0:27:44 > 0:27:47Is there a vegetarian in the house?
0:27:47 > 0:27:49So, I'm vegetarian, I was the fussy one.
0:27:49 > 0:27:52Well, whether there's pork on the plate or not,
0:27:52 > 0:27:53it's another one in the bag for Ed...
0:27:53 > 0:27:55or is it?
0:27:55 > 0:27:56- Jun.- Yeah.
0:27:56 > 0:27:59Can you give me a bit of red cabbage because I can't give them my cabbage
0:27:59 > 0:28:01- cos it's got bacon in it. - I can give you red cabbage.
0:28:01 > 0:28:04Jun's red cabbage will bolster the plate,
0:28:04 > 0:28:08so the proceeds from that dish will have to be split between both chefs.
0:28:08 > 0:28:10But will it be appreciated?
0:28:10 > 0:28:14The main was really potatoes and cabbage!
0:28:14 > 0:28:17Obviously it didn't work if there was no meat unfortunately.
0:28:17 > 0:28:20I've got the wine to compensate so I think I'm drinking the most
0:28:20 > 0:28:22and eating the least. SHE LAUGHS
0:28:22 > 0:28:25That lady might need a cab home later!
0:28:25 > 0:28:27This main course match is far from over.
0:28:27 > 0:28:32There are still tables left to feed, and the tide can turn at any time.
0:28:32 > 0:28:35OK, chefs, next round of orders, please - nine pork, two venison.
0:28:35 > 0:28:39Well, what a turn-up for Ed!
0:28:39 > 0:28:41I'm smiling all of a sudden. I'm looking up again.
0:28:41 > 0:28:45That's if Ed's little piggies can make it all the way to market.
0:28:45 > 0:28:48Yes, he's running low yet again...
0:28:48 > 0:28:50I need nine pork and I don't think I've got nine.
0:28:50 > 0:28:54And for his opponent it's no more Mr Nice Guy!
0:28:54 > 0:28:57- There's no way that's one portion. - What, that?
0:28:57 > 0:28:59No. You've got nine on order and six there.
0:28:59 > 0:29:01And I'll get two out of that.
0:29:01 > 0:29:03Didn't you have two slices to begin with on each one?
0:29:03 > 0:29:06No, I've got two like that. Jun, that's a good old piece there.
0:29:06 > 0:29:10It looks like Ed's going to have trouble making that stretch.
0:29:10 > 0:29:12No, they were thinner pieces, it's just that I can't
0:29:12 > 0:29:15cut them as thin as I used to. I'm one short.
0:29:15 > 0:29:17Oh, Ed, can't fulfil the order, which means, once again,
0:29:17 > 0:29:21Jun is called upon to step in and offer his dish as an alternative.
0:29:21 > 0:29:24It's anybody's guess which way this round has gone,
0:29:24 > 0:29:29but before we find out, what did our diners make of tonight's main event?
0:29:29 > 0:29:32I ordered the belly pork, it was really nice,
0:29:32 > 0:29:34the crackling was really crispy, just to perfection.
0:29:34 > 0:29:37I had the venison which was absolutely superb.
0:29:37 > 0:29:39I've had it before but not as nice as that.
0:29:39 > 0:29:41Positive feedback so far,
0:29:41 > 0:29:44but what about the customer who missed out on Ed's pork?
0:29:44 > 0:29:47Well, I originally ordered the pork belly, but they'd run out
0:29:47 > 0:29:50but I was happy to change to the venison and it was really good.
0:29:50 > 0:29:53Well, a happy ending there,
0:29:53 > 0:29:56but which of our chefs is going to get the happy ending to this round?
0:29:56 > 0:29:59Whose main course proved more popular with the diners?
0:29:59 > 0:30:05You edged it right at the end with your lovely slivers of pork belly.
0:30:05 > 0:30:07No, they were fine. The plate had a weight to it.
0:30:07 > 0:30:09- Shall we do it?- Let's go.
0:30:11 > 0:30:1434... 31.5, 34.5.
0:30:14 > 0:30:16- Yeah, three more.- Edged ahead.
0:30:16 > 0:30:18Oh, you got a lot more money though.
0:30:18 > 0:30:22So despite sharing the vegetarian dish with his rival,
0:30:22 > 0:30:24Ed still comes out on top.
0:30:24 > 0:30:26Let's see what impact this has on the profits.
0:30:26 > 0:30:30Ed made £500.25.
0:30:30 > 0:30:35Subtract the modest £37.85 he spent on produce,
0:30:35 > 0:30:40and he's made one very tasty profit of £462.40.
0:30:40 > 0:30:43Jun sold less, but took far more money at the till,
0:30:43 > 0:30:48thanks to his higher pricing, a total of £651.75.
0:30:48 > 0:30:51However he also spent a lot more,
0:30:51 > 0:30:57and when that's taken off, he's left with a profit of £533.23.
0:30:57 > 0:30:59So Jun takes round two.
0:30:59 > 0:31:04It's one round apiece, but in total there's only £50 between our boys.
0:31:05 > 0:31:09So, as we go into the final round, dessert,
0:31:09 > 0:31:12this competition is on a knife edge!
0:31:12 > 0:31:13Ed is playing catch up,
0:31:13 > 0:31:17so he needs to produce a career-defining pudding!
0:31:17 > 0:31:19I think it's got to be the humble apple pie.
0:31:19 > 0:31:22I'm going to make a delicious apple pie using Cox's Pippins,
0:31:22 > 0:31:25some nice homemade pastry, a good ladle full of custard
0:31:25 > 0:31:28and a dollop of vanilla ice cream on the top.
0:31:28 > 0:31:33Well, it's not revolutionary, but it sure looks like a hug on a plate.
0:31:33 > 0:31:35Come on, Jun, how are you going to beat that?
0:31:35 > 0:31:38For my dessert, I'm doing a traditional custard tart
0:31:38 > 0:31:39with poached prunes.
0:31:39 > 0:31:42But not just any old prunes. Oh, no!
0:31:42 > 0:31:45Jun will be poaching them in Earl Grey tea.
0:31:45 > 0:31:49It's certainly unusual, but will it pay off?
0:31:49 > 0:31:55A tempting tart or a palatable pie. Which one would you choose?
0:31:55 > 0:31:59In the restaurant kitchen, Ed plunges into preparing his pastry.
0:31:59 > 0:32:00We've got a sweet paste here.
0:32:00 > 0:32:04Very, very simple, it's flour, sugar, butter.
0:32:04 > 0:32:07In my sweet paste I've used one-third lard.
0:32:07 > 0:32:11Lard gets hotter than butter and it will flake more
0:32:11 > 0:32:15so the pastry will become, ideally, crunchier and crumblier.
0:32:15 > 0:32:17Now wrap it in cling film and rest it.
0:32:17 > 0:32:19Pastry's just been moved and battered around,
0:32:19 > 0:32:21it needs to calm and rest.
0:32:21 > 0:32:24If I don't rest it, when I roll it, it will shrink.
0:32:24 > 0:32:28Ed Baines, professor of pastry! Now, how's Jun getting on?
0:32:28 > 0:32:31I've come to roll out the sweet paste
0:32:31 > 0:32:34and these haven't got any bases on them.
0:32:34 > 0:32:38So what I'm looking for is exactly like what Ed's got here,
0:32:38 > 0:32:40but his one's have got bases.
0:32:40 > 0:32:43So Jun's been pipped to the pastry tins by his opponent,
0:32:43 > 0:32:48is that just bad luck, or is our Ed playing a wily game?
0:32:48 > 0:32:50Got to keep an eye on Jun because he spots
0:32:50 > 0:32:52all the best bits of equipment and then hoards them over there.
0:32:52 > 0:32:55I planned ahead and I knew I need a really good tart shell
0:32:55 > 0:32:59to make my apple pies in so I actually put a request in
0:32:59 > 0:33:02and sure enough Jun spotted them and tried to run off with them
0:33:02 > 0:33:04and I managed to save them.
0:33:04 > 0:33:07Yes, Jun...he is talking about you!
0:33:07 > 0:33:09Time is slipping by, and while Jun frets
0:33:09 > 0:33:11about getting hold of the tart tins,
0:33:11 > 0:33:15Ed is pulling his pastry from the oven.
0:33:15 > 0:33:17The edges have collapsed slightly on these guys
0:33:17 > 0:33:20because the pastry didn't rest for long enough.
0:33:20 > 0:33:23I wanted to leave it to rest longer but I'm running out of time.
0:33:23 > 0:33:28Oh, dear! Could our professor of pastry end up eating humble pie?
0:33:28 > 0:33:31Because it's not just the pastry causing Ed problems.
0:33:31 > 0:33:33I don't think I've got enough filling to make four pies
0:33:33 > 0:33:36so I'm going to make three, and as simple as that.
0:33:36 > 0:33:39We bought 10 kilos of apples, I now know this forever more,
0:33:39 > 0:33:42makes 36 portions of apple pie.
0:33:42 > 0:33:45Oh, Ed's underestimated his ingredients, again!
0:33:45 > 0:33:49Getting the right balance between the amount of ingredients you buy
0:33:49 > 0:33:53and the amount you spend can turn this entire game.
0:33:53 > 0:33:55So earlier in the day when our chefs went shopping,
0:33:55 > 0:33:59they knew they had to haggle hard, especially as they were both going
0:33:59 > 0:34:02head-to-head against one mighty opponent -
0:34:02 > 0:34:05fruit and veg man Michael.
0:34:05 > 0:34:06- Good morning.- I'm Michael.
0:34:06 > 0:34:09- All right, Ed. - Welcome, Ed, nice to see you.
0:34:09 > 0:34:12I'm going to use some Cox's apples which I've got here.
0:34:12 > 0:34:13- Yes.- Some of these fellas.
0:34:13 > 0:34:15- The Bramleys. - Good old cooking apples.
0:34:15 > 0:34:17- Good.- And these little chaps
0:34:17 > 0:34:20- I don't know exactly what they are. - That's a Royal Gala.
0:34:20 > 0:34:22- I got four bags of Coxes.- OK.
0:34:22 > 0:34:23£1.95.
0:34:23 > 0:34:27Look, if we just round it up... Two, four, six, eight, a tenner.
0:34:27 > 0:34:28A tenner.
0:34:28 > 0:34:31Oh, he's good, Ed's telling Michael the price.
0:34:31 > 0:34:33A tenner for these and the Bramleys thrown in.
0:34:33 > 0:34:37- Everything, 10 quid.- I'd be more than happy to do that.- All right?- Fine.
0:34:37 > 0:34:39Luckily, Michael's a generous chap,
0:34:39 > 0:34:43but our Ed will end up wishing he'd bought more of those apples!
0:34:43 > 0:34:46Rival Jun was after his prunes.
0:34:46 > 0:34:48How much would it be for all that?
0:34:48 > 0:34:51- You've got there...- Nine packets. - Nine packets at £1.49,
0:34:53 > 0:34:57- I can do them for 1.20 a piece. - How about a pound each?
0:34:57 > 0:34:58Ooh, you're pushing it, Jun.
0:34:58 > 0:35:00I'll make an exception. Today I'll them a pound each.
0:35:00 > 0:35:02- You're a gentleman. - No problem.- Thank you so much.
0:35:02 > 0:35:04- Done.- Brilliant.- £9 it is.
0:35:04 > 0:35:0850p off a pack, Jun's played a blinder!
0:35:08 > 0:35:11Throw in the ingredients for pastry and custard
0:35:11 > 0:35:14and Jun managed to spend just £54.67.
0:35:14 > 0:35:18But is it good enough to beat the last of the big spenders,
0:35:18 > 0:35:20that Ed Baines?
0:35:20 > 0:35:21No, it's not!
0:35:21 > 0:35:26Once again Ed kept his spending to a minimum, at just £38.58.
0:35:26 > 0:35:30Back in the restaurant kitchen, our boys have each completed
0:35:30 > 0:35:34a sample dessert to show their opponent what they're up against.
0:35:34 > 0:35:36Ed's apple pie is up first.
0:35:36 > 0:35:39Vanilla ice cream, vanilla custard, apple pie!
0:35:39 > 0:35:43Coxes and Royal Gala really, a little Bramley in there.
0:35:44 > 0:35:47- That's very tasty. - That's all right.- That's nice.
0:35:47 > 0:35:49Not too sweet.
0:35:49 > 0:35:50Custard tart.
0:35:50 > 0:35:53One of my favourites, Jun, this is.
0:35:53 > 0:35:56You described this earlier and you said how the very soft custard
0:35:56 > 0:35:59with the very, very, very crisp pastry
0:35:59 > 0:36:02and you're spot on there because it's so flaky and light,
0:36:02 > 0:36:04this pastry, it's like...
0:36:04 > 0:36:07I mean, it's like a shortbread. It's like really...
0:36:07 > 0:36:11really nice, it works. This works.
0:36:11 > 0:36:14Ah, sweet harmony! Come on, Jun, what do you really think?
0:36:14 > 0:36:17When he said, I'm doing an apple pie for dessert, I thought
0:36:17 > 0:36:19"Well, you know, it's one of those things you can have
0:36:19 > 0:36:23"any day of the week," but after tasting it, it is delicious.
0:36:23 > 0:36:26It's actually his best dish in terms of flavour.
0:36:26 > 0:36:29High praise indeed. What about you, Ed?
0:36:29 > 0:36:31I think the downfall there might be prunes
0:36:31 > 0:36:34because it's one of my things that I won't eat.
0:36:34 > 0:36:37Prunes, praline, nuts in chocolate.
0:36:37 > 0:36:41Well, unfortunately it's not up to you, Ed, it's up to the diners,
0:36:41 > 0:36:44but the rules are different for dessert.
0:36:44 > 0:36:47Our chefs have to go out and present their dishes to the diners,
0:36:47 > 0:36:51who can pay as much as they think their desserts are worth.
0:36:51 > 0:36:53So come on, chefs, tempt, tease and tantalise them
0:36:53 > 0:36:55with your sales patter!
0:36:55 > 0:36:58Can we have a round of applause for your chefs tonight,
0:36:58 > 0:37:00Ed Baines and Jun Tanaka.
0:37:00 > 0:37:02APPLAUSE AND CHEERING
0:37:02 > 0:37:05Jun is first up.
0:37:05 > 0:37:09So my dessert is actually my favourite dessert of all time.
0:37:09 > 0:37:12It's a vanilla custard tart with poached prunes.
0:37:12 > 0:37:15Slightly unusual, but it works beautifully
0:37:15 > 0:37:18and it will be great if you can sample this.
0:37:18 > 0:37:22It's a proud submission from Jun, but Ed goes for a different tactic.
0:37:22 > 0:37:24It's a humble apple pie
0:37:24 > 0:37:27but it isn't like an apple pie you might buy in a box.
0:37:27 > 0:37:29Please, buy me pies!
0:37:29 > 0:37:31APPLAUSE
0:37:31 > 0:37:35It's a good start, but our chefs are determined
0:37:35 > 0:37:38to take the fight directly to their potential buyers.
0:37:38 > 0:37:40Jun strikes first.
0:37:40 > 0:37:43How often do you get an opportunity to come to an event like this
0:37:43 > 0:37:44and poached prunes with the Earl Grey
0:37:44 > 0:37:47is something that you haven't had before.
0:37:47 > 0:37:50Ed hits back by making fun of his rival's dish.
0:37:50 > 0:37:54If any of you are feeling you need some assistance,
0:37:54 > 0:37:57maybe you should eat some prunes but if you're feeling comfortable...
0:37:57 > 0:37:59THEY LAUGH ..eat apple pie.
0:37:59 > 0:38:01But two can play at that game.
0:38:01 > 0:38:05I love apple pie, I really do,
0:38:05 > 0:38:09but then it's something that you could have pretty much any day.
0:38:09 > 0:38:14And finally Ed pulls out all the stops, with a sob story.
0:38:14 > 0:38:16We started at five o'clock this morning
0:38:16 > 0:38:18then we have to do the shopping, work out what your menu is
0:38:18 > 0:38:20and how much you want to charge.
0:38:20 > 0:38:23And then you arrive somewhere that you've never been to before,
0:38:23 > 0:38:26walk into a kitchen that you have no idea where anything is,
0:38:26 > 0:38:29- like "Why have I done this?" - "What the hell?!"- Yeah.
0:38:29 > 0:38:31Our hearts bleed, Ed!
0:38:31 > 0:38:35But will all that sweet-talking sway the diners?
0:38:35 > 0:38:38I'm ordering the custard tart because when he came out,
0:38:38 > 0:38:41I saw it, it looked really nice and it's not something
0:38:41 > 0:38:43I'd normally order - apple pie is apple pie.
0:38:43 > 0:38:48I'm really looking forward to a good apple pie, good winter food.
0:38:48 > 0:38:51The dessert we've been offered with Earl Grey sounds
0:38:51 > 0:38:55really interesting and I know not everybody likes something different.
0:38:55 > 0:38:57There's nothing more our chefs can do now,
0:38:57 > 0:39:02other than head back to the kitchen and prepare for the final onslaught!
0:39:02 > 0:39:04One apple pie, one custard tart
0:39:04 > 0:39:06and two apple pie with extra custard, please.
0:39:06 > 0:39:09Two apple pie, one no custard.
0:39:09 > 0:39:11Oh, that's a strong start for Ed!
0:39:11 > 0:39:13I'll have the apple pie.
0:39:13 > 0:39:15The apple pie, please.
0:39:15 > 0:39:18- Four apple pie. - He's ahead.
0:39:18 > 0:39:21You're right there, Jun, Ed's apple pie is flying!
0:39:21 > 0:39:25I've got six apple pies going out now, which is nice.
0:39:25 > 0:39:28Ed, you old master of the under-statement.
0:39:28 > 0:39:31- Two apple pies, please. - Oh, poor Jun!
0:39:31 > 0:39:34If his tarts lie around much longer, they'll wrinkle up, like...
0:39:34 > 0:39:36well, old prunes!
0:39:36 > 0:39:38One custard tart, two apple pies.
0:39:38 > 0:39:40Oh, that's one for Jun,
0:39:40 > 0:39:43Ah, it's early days, so not too worried at the moment.
0:39:43 > 0:39:47He's ever the optimist, which is more than can be said for our Ed.
0:39:47 > 0:39:51Of course, the thing is here, is what people think this pie is worth,
0:39:51 > 0:39:54you know, how much they're going to pay for the pie.
0:39:54 > 0:39:56If they give me a pound for the pie,
0:39:56 > 0:39:59it's not really, you know, "Oh, well, thanks a bunch."
0:39:59 > 0:40:02Oh, come on, Ed, look on the bright side!
0:40:02 > 0:40:04Three apple pies, one no custard and one custard tart.
0:40:04 > 0:40:06Oh, this is not looking good for Jun.
0:40:06 > 0:40:10It's slipping away. He's edging that lead.
0:40:12 > 0:40:15..and so is any chance of turning things around.
0:40:15 > 0:40:16Three custard tart, one apple pie.
0:40:16 > 0:40:19Three custard tart, yeah, I'll take that.
0:40:19 > 0:40:21Chefs, your last order's there,
0:40:21 > 0:40:23three apple pie, three custard tart.
0:40:23 > 0:40:26- That's the last three, yeah? - Yeah.
0:40:26 > 0:40:29Oh, they think it's all over, and it is now!
0:40:29 > 0:40:32Before we tally up the final figures,
0:40:32 > 0:40:35let's find out what the diners paid for those puds.
0:40:35 > 0:40:39I went for the custard tart with the Earl Grey prunes
0:40:39 > 0:40:41because it was something a bit different.
0:40:41 > 0:40:44I really enjoyed it, it surprised me, I've gone for £7 for my dessert.
0:40:44 > 0:40:47I had the apple pie and it was a very nice dish
0:40:47 > 0:40:49and I would happily pay £6 for the dish.
0:40:49 > 0:40:52I had the apple pie and I thoroughly enjoyed every little bit of it.
0:40:52 > 0:40:54Apart from anything else I didn't have to make it myself,
0:40:54 > 0:40:56which always makes a difference
0:40:56 > 0:40:58and I would happily pay £6 for the pudding.
0:40:58 > 0:41:00Happy eaters all round!
0:41:00 > 0:41:02But before we find out the final profit totals,
0:41:02 > 0:41:04how did the desserts sell?
0:41:04 > 0:41:07Jun sold 29 custard tarts - not bad -
0:41:07 > 0:41:11but Ed got 35 orders for his apple pie.
0:41:11 > 0:41:13Surely this competition couldn't be closer!
0:41:16 > 0:41:18It's been a tough day for the chefs -
0:41:18 > 0:41:20from haggling their little hearts out,
0:41:20 > 0:41:23to tackling temperamental cooking equipment.
0:41:23 > 0:41:25Now, there's nothing more they can do,
0:41:25 > 0:41:27so it's time to put them out of their misery.
0:41:27 > 0:41:31- It's going to be really close, don't you think?- I've got no idea.
0:41:31 > 0:41:32- Come on, come on.- Ready?
0:41:32 > 0:41:35- Three, two, one...- Go.
0:41:37 > 0:41:42- Oh 793, 757. It's yours.- Oh!- Oh!
0:41:42 > 0:41:4540, less that 40. I'm really chuffed with that actually.
0:41:45 > 0:41:49Do you know what I am trying to work out? I'm trying to work out if...
0:41:49 > 0:41:53- Where you lost... - THEY LAUGH
0:41:53 > 0:41:55- That's good. - I'm really happy with that.
0:41:55 > 0:41:57OK, well, well done. Congratulations, Jun.
0:41:57 > 0:41:59- Nice one.- Cheers.
0:41:59 > 0:42:00What a result!
0:42:00 > 0:42:04Despite spending more and selling less on every round,
0:42:04 > 0:42:07Jun steals victory by a whisker.
0:42:07 > 0:42:10Brilliant result. And just to edge it over Ed
0:42:10 > 0:42:13by less than 40 quid feels amazing.
0:42:13 > 0:42:17I think that I'm thinking, "What could I have done really?"
0:42:17 > 0:42:21I certainly won't be going home with my head between my hands.
0:42:21 > 0:42:24It was a valiant effort indeed, and both chefs have made
0:42:24 > 0:42:27a huge amount of cash for their chosen charities.
0:42:27 > 0:42:30My charity today is Rainbow Trust Children's Charity,
0:42:30 > 0:42:34they provide support to families who have a child
0:42:34 > 0:42:37with a life-threatening or terminal illness.
0:42:37 > 0:42:39My charity today is a charity called Home Start.
0:42:39 > 0:42:42It focuses on young families that are deprived
0:42:42 > 0:42:45and assists them and enables them to really get involved with society.
0:42:45 > 0:42:49Deserved applause all round as both our chefs have proved
0:42:49 > 0:42:53that they have what it takes to put their menus where their mouths are.
0:42:53 > 0:42:56For a selection of recipes from the series, log on to...
0:43:16 > 0:43:20Subtitles by Red Bee Media Ltd