The Clissold Arms Chefs: Put Your Menu Where Your Mouth Is

Britain's top chefs...

Yee ha!

..are going up against each other...

This is going to be a good battle!

..to see who can make the most money from creating fabulous food

for the great British public!

It's all about making money.

Our award-winning chefs will be putting their reputations

on the line...

Help me-e-e-e!

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

Yes!

..for a room full of ravenous diners.

We can't have customers waiting!

We want beef!

-Perfect.

-Wow.

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

This is impossible.

..with a limited budget...

Deal.

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

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

That took for ever to cook.

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

Rock on!

And win?

We came, we saw, we conquered.

Today's fight for gourmet glory is going to get wild

as two kitchen champions compete in a pub with a rock'n'roll pedigree.

Coming up, there's a ding-dong at the dining pass...

-There's no way that's one portion.

-What, that?

-No.

-Jun, no, look. That's a good old piece there.

..A massive meltdown...

Pork, pork, pork! Why have I done this?

But which delectable dishes will be a smash hit with the diners?

Chefs, put your menu where your mouth is!

Yeah! London, get ready to be rocked!

Two gods of the culinary arena are about to go head to head

in a kitchen cook-off of epic proportions.

This is the biggest gig since Elvis left the building,

but only one chef will win and take the number one spot.

So let's hear more about them.

HE LAUGHS

First to take the stage is a culinary colossus

who's been in the business for 27 years.

He's run four successful restaurants in London

and toured the world cooking up a storm.

He's a chef that loves the limelight.

It's good-looking gastronaut

Ed Baines.

What I love most about being a chef is the element of creativity it takes.

I start every day with a blank canvas.

I am always very, very disappointed when I don't win.

I hate losing, I hate it.

Playing the support slot to no man is a chef

that began his career at the tender age of 19.

He worked his way through most of London's Michelin star restaurants,

before taking residency

at one of the capital's finest French dining establishments.

He's the nicest chef on the block,

Jun Tanaka.

As a chef, you have to cook from your heart,

and that means cooking food that you love to eat.

Do I like to be the best? Yeah!

Our challengers don't know it yet,

but the arena for tonight's culinary combat is a north London boozer

with a big rock'n'roll back story, the Clissold Arms.

The Kinks played their very first gig here in 1960,

and their very last, in 1996.

But today's "dedicated followers" come for food rather than music,

and with a daily changing menu of seasonal British fare,

they expect a little more than gammon and pineapple!

Tonight, 60 of them will be demanding top-notch nosh,

so the chefs will need to serve up

a three course meal on a budget of just £350.

So they'll have to shop around for the very best deals,

because the chef that makes the biggest profit wins

and the cash is donated to a charity of their choice.

Chefs, it's time to put your menu where your mouth is!

Well, a pub, hey?

Yeah, 60 covers. £350, not a lot of money.

Traditional British, or could you just become eclectic?

You could become eclectic.

You could go out there completely, couldn't you?

You could do little rotis and...

You're trying to push me into something!

I'll be like coming out with this exotic Thai dish

and everyone's, "What is that?"!

"I'll have the steamed pudding, please."

And you'll be doing shepherd's pie or something.

Beef is too obvious, yeah?

Yeah, and you know, it's just the safe option.

Do you want to take it off the menu?

-Yeah.

-Yeah?

-Let's raise the bar, no beef.

No beef, yeah, good luck.

Good luck.

Blimey, not content that the challenge is tough enough already,

these two are really upping the stakes!

Get it? Beef, "steaks"... Let's move on.

But our adversaries know it's strategy that separates

the wheat from the chaff in this competition,

so what cunning plans do they have up their sleeves?

I'm not going to spend a lot of money,

I don't think you need to.

And I'm certainly not going to charge a lot of money.

I'm going to write a very affordable menu.

Popular dishes, done well.

My strategy today is to buy as cheap as possible

and I know that Ed will be thinking along the same lines

and he will keep his spending to an absolute minimum.

I'm sure he'd steal the food if he could get away with it!

Oh, that's a bit harsh! But as game plans go, there's not much in it.

Both chefs want to spend as little as possible.

So how will they divide and conquer with their dishes?

Let's start at the top, the first course.

My starter today is going to be the classic French bouillabaisse

which is, really, it's an exotic fish soup.

And I'll dress it up a bit by making some chilli croutons

and a lovely bit of rouille over the top

which is a sort of mayonnaise-based spiced sauce I'll drizzle all over

the top to give it a bit of wow factor.

My croutons, I'm going to give it a bit of height as well,

so it's got a bit of show to it. A bit of glamour.

Ooh, la la!

Not exactly traditional British, but it sounds delicious.

How will Jun compete with that?

So my starter is going to be a chicken liver parfait.

Now, this is a really traditional pub dish.

It's so popular and the great thing about it is it's so cheap to make.

To give his classic French dish a bit of a twist,

Jun's parfait will be topped with a beetroot jelly

and served with pickled beetroot and toasted sourdough.

So two very different starters.

A hearty bouillabaisse, or a chicken liver parfait.

Which one would you chose?

Deciding on menus is only half the battle.

Our chefs have never clapped eyes on tonight's venue,

let alone prepped, cooked and run a service for 60 hungry diners

from its very open plan kitchen.

I mean the nice thing is, you can actually see people's reactions

to what we've served them. You know, whether they sit there going...or...

Yeah, it's true.

To give our gourmet gladiators a fighting chance, they'll each

have one member from the regular kitchen staff to help them.

We're in a competition.

-I know that.

-We have to win.

Are you up for this?

-Yeah, no problem.

-OK, brilliant.

Time to get this show on the road. With only five hours until service

both chefs knuckle down to the cooking.

We've got the base to our fish soup so we've got mirepoix vegetables,

lots of chopped mixed vegetables.

We've got fennel, onions, we've got red peppers in there, garlic,

then we've got some spices, some smoked paprika,

a little bit of cayenne.

But the most important ingredient for bouillabaisse?

Fish bones and lots of them!

And this is the strange thing about this soup, with everything,

and it's all gone in, is that we grind up the bones.

So we fry the bones in with the vegetables and the spices

and then we're going to get a giant hand-held blender.

And then we're going to add some water to this and some white wine.

There will be fish in it too,

that will be cooked through just before service.

Bones start to break up, all the gubbins in there,

looking very nice indeed.

Lovely.

Looks a bit of mess right now, Ed.

Maybe Jun's parfait will look a bit prettier...

Oh. No.

I can't make the parfaits

because these chicken livers are still frozen

and it needs to come up to room temperature before I can make it.

I've made the wrong choice in trying to make a parfait in five hours.

Too late to change your mind now, Jun.

But you're not the only one contemplating the parfait.

Now we do a chicken liver pate at my restaurant,

it's the worst selling dish of all but there you go.

Well, Ed might be dismissive of the dish, but we'll see how popular

it proves with tonight's diners, and how much profit it makes.

This competition is won on cold, hard cash,

so earlier in the day, when our chefs went shopping

for ingredients, they had just one aim, getting the best bargains!

Jun went up against butcher, Steve.

I'm looking for some fresh chicken livers. Have you got any.

I'm afraid we haven't got fresh, we've got some

good quality frozen chicken livers, whole livers.

-Can I just have a look at them.

-Yeah, of course you can.

That's how they come, they're nice fresh whole livers.

-Yeah, how much is this a kilo.

-They're £2 a tub. £8 a kilo.

-£8 a kilo, really.

-Yeah.

-For chicken livers.

-Chicken livers, yeah.

I mean, when I buy them for the restaurant,

they're no more than £2.50 a kilo.

I'll do them at £1.50 a tub for you, that gives you...

-That's £6 a kilo still.

-I'll take 50p a tub off, yes.

That's the best we can do on that.

-Really, that the absolute...?

-Yeah.

OK, I'm going to have to re-think this.

Seems like Jun has hit a bit of a brick wall.

Can his rival fare any better?

He's up against fishmonger, John.

Got to make at least about 40 portions.

I've got to have four gurnard, I'm going to take a tail of hake,

a couple of tubes of squid, I always have a habit of buying too much.

Yeah, sounds like it! It's 60 diners, Ed, not 600.

-Oh, I'll have some pinks.

-Some of them with the shell on?

-Yes, 200 grams of them.

-200 grams of those.

That would be perfect, absolutely lovely.

Ed may be on a piscatorial spending spree,

but back at the butchers...

Erm...let's have a think.

Tell you what, Jun, we'll come back to you...

I've gone over what I think I need to spend and I'm going

to have to lose something, but tell me what you think it's worth.

15 quid, I suppose, the lot.

Yeah, that's fantastic. I'll shake on that.

Good work, yeah, lovely.

Look at that!

Without even having to utter the question, "What's your best price?"

Ed has managed to buy half the North Sea for an absolute song.

But what of his rival?

So if I was to take 10 of these tubs, that will be £15.

Yeah.

Yep, I'll take four... Yeah, two-and-a-half kilo.

Can you throw in another one?

-I'll throw you in an extra tub.

-Brilliant.

-Good man.

Nicely done, Jun, finally we have a deal!

So how is their spending going to affect our chefs' starter pricing?

With all the ingredients included, Jun spent £86.97,

and has decided to put his parfait on the menu at £7.50.

Ed has barely even opened his wallet,

spending a stupendously low £26.05 for all his starter produce.

However, in an attempt to appeal to the diners' pockets,

as well as stomachs, he's only charging £5.50 for his soup.

Which means Ed will have to sell more dishes to take the round.

Back in the restaurant kitchen,

Ed is having a little gloat over his successful buying spree.

I bought large quantities of fish for next to nothing

I don't know, the man went back in time in a time machine

and was charging me the prices of about 1963.

You're going to hate this, but £15 for all the fish,

so I've got brill, gurnard, sea bream, prawns, squid.

Oh, Jun's not happy about that!

He got the whole lot, enough to feed everybody tonight

for £15, which is not right.

Poor Jun! Those chicken livers are looking more high-risk every minute!

The last thing he needs now is any technical hitches.

It's starting to...

-It's starting to smell of burning, isn't it?

-Yeah.

If it blows up in my hand...

I'm stuffed

While his opponent enjoys the drama,

Jun soldiers on in the hope that he can finish blending his mix

without the whole thing going up in smoke.

Now, that is really hot.

Phew! Armageddon averted, for now!

But there's still a long way to go.

So I need to crack on, because I really am behind.

As service edges ever closer, Jun's not the only one

having trouble getting to grips with this unfamiliar kitchen.

I haven't looked at the soup bowls yet, which is a bit stupid,

but I haven't really had time so now I should probably find...

They're quite big actually, so it's going to be...

They're huge.

No, they're huge, I don't want those.

Is that all we've got?

Is that all we have? That's it?

We're absolutely stuffed then, aren't we?

Oh, that's a major blow!

The restaurant's soup bowls are larger than most,

so Ed's now forced to consider

whether he'll have enough bouillabaisse to go round!

And breaking news - more diners are turning up than anticipated.

Instead of 60, there are closer to 70.

This will pile even more pressure on our chefs,

and it looks like this ravenous hoard isn't going to be easy to please.

My expectations are very high

cos we've got two great chefs here this evening.

I'm hoping it's going to be brilliant.

I'm hoping for a fantastic meal which I can regale the wife with when I get home.

While the diners check out the evening's delights,

our chefs take the chance to check out their competition.

-It's a fish soup.

-Yep.

OK, it's lots of flavour, quite light,

it's taken from a sort of derivative of bouillabaisse.

That packs some flavour, doesn't it?

Yeah, it tastes like fish soup really.

-That's nice.

-There we go

So, classic chicken liver parfait.

We've got beetroot jelly on the top

and then a little bit of raw pickled beetroot and some sour dough.

Mmm, that's lovely.

Lovely flavour, parfait tastes like it should,

that jelly is great, really great.

Really?! Go on, tell us what you really think!

So Ed's bouillabaisse, got loads and loads of flavour.

It's really nice, and the thing is, he got it all for around £15,

which I'm really annoyed about

because I did pay quite a lot of money.

I've just tasted Jun's starter and it's really very nice.

The combination of the beetroot works really well.

Just that sort of sweet and sour flavour

with the chicken liver parfait. The parfait's perfect.

So it's the mutual admiration society,

but it's not down to these two. Which dish will the customers chose?

I'm going to go for the chicken liver parfait,

that sounds really nice.

Probably the fish just because I love fish.

Both look quite lovely. I'm still debating between the two.

There's no telling which way this competition is going to go.

Refereeing the pass tonight is restaurant manager Dan...

Chefs, everything OK?

..who will be making sure the chefs don't short-change his customers.

As Ed and Jun prepare for the onslaught,

the diners are placing their orders.

Let battle commence!

Hi, guys, are you ready to order?

Can I get the bouillabaisse please.

-Yeah, I'll go for the same, bouillabaisse.

-Right, OK.

Chefs, first order up - two bouillabaisses.

Service begins with a major strike for Ed.

It's not a good start.

Three bouillabaisse, one parfait.

There you go, now we've got five.

Ed takes pole position,

but at least Jun is off the starting blocks.

-And for yourself, for your starter?

-Chicken liver parfait.

Can I have the bouillabaisse with sea bream.

That's two bouillabaisse, two parfait.

It's 6-2 to Ed, and Jun's falling behind.

I might look worried, but I'm not, it's just the way I look.

I think, once the customers see the actual parfait,

then they will be swayed towards it because it looks beautiful.

That's the spirit, Jun, stay positive!

-Chicken liver.

-I want the chicken liver parfait.

Ooh, Looks like Jun was right! The parfait is picking up.

-Can I get four chicken liver parfait?

-Yes.

Three parfait, one bouillabaisse

That's what I'm talking about.

The parfait strikes back!

Competitions don't get much closer than this!

-Chefs, one parfait, one bouillabaisse.

-Yep.

It's even Stevens really.

Three parfait, one bouillabaisse.

Oh, Jun edges ahead. Could it be that Ed's affordable pricing plan

has come back to bite him on the behind?

Oh, on the menu I think I could have charged £7.50 now, in hindsight,

tried to make a bit more money out of this.

You know, no-one's really looking at the menu thinking,

"Well, I'll have that because it's five quid," they're just thinking,

"Oh, I've come out to eat and I'm going to eat that."

There's just a couple of tables left to go now,

but what will it be, bouillabaisse or parfait?

Ten bouillabaisses.

-Ten.

-Bouillabaisse.

Four parfaits.

HE LAUGHS

Oh, laugh it up, chef,

but ten bouillabaisses is tall order especially in these big bowls!

I've got an order for ten, but my only fear is, have I got ten?

This is going to be very, very tight.

Are you running out of fish? You can't do that last one, can you?

-Maybe I can, yeah.

-Can I have that one?

-No.

-Really!

-Of course you can't.

-Chef, one more bouillabaisse please.

Oh, a last-minute order for Ed, but will he have enough soup left

to fill another one of those great big bowls?

There's an order for ten bouillabaisses,

I exactly measured out ten portions,

the chap here said, "Actually, it's 11,"

which at that point Jun looked at me and said,

"Can you give me that one?"

And I'm like, "No, I can't give it to you and he goes,

"Ed, you can't start breaking up the portions that you've just made up."

The rules of the game state that for any orders a chef can't fulfil,

the customers are offered the rival dish.

Good news for Jun, bad news for Ed!

Jun's nicked one of mine...

and if he beats me by about three or four quid,

we all know why...

..kindness.

OK, saintly Ed, before we reveal the sales figures,

how did the diners rate their dishes?

I had the bouillabaisse and I thought it was really tasty.

I had the chicken liver parfait. I thought it was great, really smooth.

I had the bouillabaisse for starters.

It was a good combination with the squid and the prawns.

The liver, it was very nice, very tasty, very nice indeed

and I enjoyed it very much.

Resounding reviews for both dishes - a perfect parfait,

and a brilliant bouillabaisse, but who sold the most?

-Shall we have a look?

-Yeah.

One, two, three...

-35, 31.

-Close.

Ooh, but you're ahead.

-Yeah, because of the money.

-Muchos!

-Yeah, yeah, yeah, yeah.

More sales less pennies.

They think they're so clever, these boys, but are they right?

Ed's 35 starters bagged him a total of £192.50.

Take away his modest outlay on ingredients,

and he's made a profit of £166.45.

Jun sold less starters, but he charged more for them,

earning him a whopping £232.50.

However, he also spent more on produce,

take that off and his profit comes to £145.53.

So, Ed takes the lead, but there's little more than £20 in it.

Now, both our chefs know that the main course is the big money round,

in which the potential to maximise profit margins is massive,

so what have they come up with to steal the show?

For my main course I'm going to cook belly pork.

I think it's very comforting, it's warming, it's cheap.

Ed will serve his slow roast pork belly with caramelised potato

and celeriac puree, smoked savoy cabbage

with an apple and fennel sauce.

It looks delicious, so how will Jun better that?

My main course is going to be a slow-cooked venison casserole.

Jun's casserole will be accompanied by braised red cabbage

and butternut squash puree.

What a deliciously meaty decision facing our diners.

Which one would you choose?

With the clock ticking,

Jun throws himself into preparing his casserole.

I want to get caramelised colour and flavour on the venison before

I put it in the casserole and I don't want to put too much in there

because if I just crowd the pan, it's just going to take out

too much heat and it's going to stew rather than caramelise.

I'm just going to put some spices in with the vegetables,

so I've got some black peppercorns, some star anise.

Spices and venison just work really well together.

Jun will combine the veg with the venison and add red wine,

but his casserole will need to cook for three hours.

Now I need to get everything in the oven as quickly as possible

because all the recipes I'm doing today actually take a long time to cook.

You're not the only one, Jun!

This course looks set to be a showdown of slow cooking,

as Ed's pork belly takes even longer.

It's been in the oven for a couple of hours

when Ed gets walloped by his next curve ball.

This oven is very uneven so the front of the pork belly's

really lovely and crisp and blistered

and the backs are completely uncooked.

I don't know what to do, I going to really have to whack it up

to try and get the pork nice and crisp.

It needs to be absolute melt-in-the-mouth and crispy on the outside.

You know, anything less and it's a bit disappointing.

It's now six o'clock, and service starts at seven,

so Ed's only got a couple of hours to get his pork

cooked to perfection ready for main course service.

The thing is with pork, you start from raw, you go very high,

you get the crackling cooked and then you turn it down slowly

and cook it for about three-and-a-half to four hours gently

to get the pork really juicy.

It's the wisdom of hindsight, you should check the oven.

You know, it's me taking it for granted, "Oh, it will be fine."

Oh, Ed, now you've got a race against time on your hands!

As if you weren't under enough pressure!

It's enough to send a chap over the edge, and talking nonsense!

The reason I'm sad is because, really, it was a pig

and now it's supposed to be delicious pork.

And so it feels as if it was sort of slightly sacrificed in vain

if it's not perfect.

It's not an ego thing, it's more to do with the fact that, you know,

it's been beautifully reared, well farmed

and perfectly butchered, it's not quite right.

So as Ed wonders how to save his bacon,

and Jun checks up on his casserole.

I would like the chunks a little bit bigger

but the flavour's there and that's what counts.

Let's remind ourselves

that the winner will be the chef that makes the most profit,

so when they went shopping earlier in the day

our boys knew they had to get their goods at the lowest possible prices.

Once again, Jun went up against Steve, the butcher,

the man who gave him a rough ride over those chicken livers.

Could he get a better deal on his venison?

The haunch over there is £20 a kilo which is really expensive,

What's the absolute best price you can do on that?

I could probably do you £18 a kilo on that,

but that is the very best cuts out of the haunch.

£18 a kilo.

Oh, that Steve is one tough nut to crack.

Jun tries another tactic.

For the haunch I would pay less than ten quid about £8.50 to £9 a kilo.

That's a pretty good price, yeah.

Nice try, Jun, but Steve's not budging.

Ed is going up against butcher, Lee.

How will he get on haggling for his hog?

Wow, look at those, they are fantastic.

Boned, rolled, scored.

-These are beautiful, perfectly butchered.

-Thank you.

I'll get about 40-something portions out of this.

Can you give me a trade price on these?

-20 quid the pair.

-That's very, very fair.

I can't haggle on that. Yeah, great, fantastic.

Oh, he makes it look so easy!

Ed's picked up his pork for a pittance.

If only it was that easy for poor old Jun!

This will cost you £10 a kilo.

-OK.

-And £16 for the best cuts.

You've got 45 quid there, I'll pick you out five kilos of the best one.

-OK.

-Five kilos at £10 a kilo that's 50 quid...95 quid.

OK, OK, we'll do that.

Jun gets a few pounds knocked off,

but he sounds far from triumphant.

How will that expenditure affect how our chefs price their main courses?

Giving Scrooge a run for his money,

Ed spent just £37.85 on his ingredients,

and has put his main course on the menu for £14.50.

Jun has spent almost three times more than his rival at £118.52,

but he's also going to charge considerably more, a hefty £21.00.

So, for each dish sold, he'll make £6.50 more than his opponent.

Back in the restaurant,

will that difference in prices have any impact on the paying customer?

The main course, a difficult choice,

but I think I am going to go for the belly pork.

Venison casserole sounds quite good.

Looks like it could be an even match.

But what will our competitors make of each other's dishes?

Time for a taste-off. First up, Jun's venison.

Very nice. Tender as you like, that's lovely.

Good cooking.

-Let's go on yours?

-Here we go.

That is nice. Nice bit of pork.

I've got this on the menu, I believe, at about £14.50.

-£14.50?

-Yep.

-And how much did you pay for that.

-20 quid for the whole lot.

How does that happen?

Oh, poor Jun can't believe it!

What does he really make of his rival's work?

It's a lovely bit of pork.

It was super crispy, it's got just the right amount of meat.

Yeah, I still can't believe he paid 20 quid for that pork.

Jun's clearly flummoxed by Ed's bargaining skills.

But what does Ed think of Jun's venison?

I mean, my "but" on venison is that it's not something you come across

particularly often and it hasn't got what I call, "yum factor".

Pork belly's really obvious, it's got yum factor, it's just yum.

Ooh, Ed's feeling perky about his porky,

but it all comes down to the diners.

I'm going to have the venison, please.

I'm going to have pork belly.

And for your main?

I would love to try the venison casserole.

In the kitchen, our chefs steel themselves for the off.

On your marks, get set...!

Go, please, four venison.

Four venison, four venison, good start.

Oh, what a shock! First order, and it's a full house for Jun!

Two venison.

What a start! Ed wasn't expecting that!

That's ridiculous!

Two venison, two pork.

What was that about venison not having the "yum factor", Ed?

It's giving your pork a right thrashing.

-What would you like for your main course?

-Venison.

Can I get pork belly, please?

I'm really in trouble now.

I was hoping they would all look at the menu

and just go, "Pork, pork, pork!" But they're not.

Easy, Ed, there's a long way to go yet.

-The venison.

-Can I get the venison, please?

Four venison, one pork.

Oh, another cracking order for Jun!

That is a good lot of orders, really happy with that.

Jun is surging ahead, but who knows what'll happen next!

One pork with no pork, please, chef.

Eh? Pork with no pork?

Is there a vegetarian in the house?

So, I'm vegetarian, I was the fussy one.

Well, whether there's pork on the plate or not,

it's another one in the bag for Ed...

or is it?

-Jun.

-Yeah.

Can you give me a bit of red cabbage because I can't give them my cabbage

-cos it's got bacon in it.

-I can give you red cabbage.

Jun's red cabbage will bolster the plate,

so the proceeds from that dish will have to be split between both chefs.

But will it be appreciated?

The main was really potatoes and cabbage!

Obviously it didn't work if there was no meat unfortunately.

I've got the wine to compensate so I think I'm drinking the most

and eating the least. SHE LAUGHS

That lady might need a cab home later!

This main course match is far from over.

There are still tables left to feed, and the tide can turn at any time.

OK, chefs, next round of orders, please - nine pork, two venison.

Well, what a turn-up for Ed!

I'm smiling all of a sudden. I'm looking up again.

That's if Ed's little piggies can make it all the way to market.

Yes, he's running low yet again...

I need nine pork and I don't think I've got nine.

And for his opponent it's no more Mr Nice Guy!

-There's no way that's one portion.

-What, that?

No. You've got nine on order and six there.

And I'll get two out of that.

Didn't you have two slices to begin with on each one?

No, I've got two like that. Jun, that's a good old piece there.

It looks like Ed's going to have trouble making that stretch.

No, they were thinner pieces, it's just that I can't

cut them as thin as I used to. I'm one short.

Oh, Ed, can't fulfil the order, which means, once again,

Jun is called upon to step in and offer his dish as an alternative.

It's anybody's guess which way this round has gone,

but before we find out, what did our diners make of tonight's main event?

I ordered the belly pork, it was really nice,

the crackling was really crispy, just to perfection.

I had the venison which was absolutely superb.

I've had it before but not as nice as that.

Positive feedback so far,

but what about the customer who missed out on Ed's pork?

Well, I originally ordered the pork belly, but they'd run out

but I was happy to change to the venison and it was really good.

Well, a happy ending there,

but which of our chefs is going to get the happy ending to this round?

Whose main course proved more popular with the diners?

You edged it right at the end with your lovely slivers of pork belly.

No, they were fine. The plate had a weight to it.

-Shall we do it?

-Let's go.

34... 31.5, 34.5.

-Yeah, three more.

-Edged ahead.

Oh, you got a lot more money though.

So despite sharing the vegetarian dish with his rival,

Ed still comes out on top.

Let's see what impact this has on the profits.

Ed made £500.25.

Subtract the modest £37.85 he spent on produce,

and he's made one very tasty profit of £462.40.

Jun sold less, but took far more money at the till,

thanks to his higher pricing, a total of £651.75.

However he also spent a lot more,

and when that's taken off, he's left with a profit of £533.23.

So Jun takes round two.

It's one round apiece, but in total there's only £50 between our boys.

So, as we go into the final round, dessert,

this competition is on a knife edge!

Ed is playing catch up,

so he needs to produce a career-defining pudding!

I think it's got to be the humble apple pie.

I'm going to make a delicious apple pie using Cox's Pippins,

some nice homemade pastry, a good ladle full of custard

and a dollop of vanilla ice cream on the top.

Well, it's not revolutionary, but it sure looks like a hug on a plate.

Come on, Jun, how are you going to beat that?

For my dessert, I'm doing a traditional custard tart

with poached prunes.

But not just any old prunes. Oh, no!

Jun will be poaching them in Earl Grey tea.

It's certainly unusual, but will it pay off?

A tempting tart or a palatable pie. Which one would you choose?

In the restaurant kitchen, Ed plunges into preparing his pastry.

We've got a sweet paste here.

Very, very simple, it's flour, sugar, butter.

In my sweet paste I've used one-third lard.

Lard gets hotter than butter and it will flake more

so the pastry will become, ideally, crunchier and crumblier.

Now wrap it in cling film and rest it.

Pastry's just been moved and battered around,

it needs to calm and rest.

If I don't rest it, when I roll it, it will shrink.

Ed Baines, professor of pastry! Now, how's Jun getting on?

I've come to roll out the sweet paste

and these haven't got any bases on them.

So what I'm looking for is exactly like what Ed's got here,

but his one's have got bases.

So Jun's been pipped to the pastry tins by his opponent,

is that just bad luck, or is our Ed playing a wily game?

Got to keep an eye on Jun because he spots

all the best bits of equipment and then hoards them over there.

I planned ahead and I knew I need a really good tart shell

to make my apple pies in so I actually put a request in

and sure enough Jun spotted them and tried to run off with them

and I managed to save them.

Yes, Jun...he is talking about you!

Time is slipping by, and while Jun frets

about getting hold of the tart tins,

Ed is pulling his pastry from the oven.

The edges have collapsed slightly on these guys

because the pastry didn't rest for long enough.

I wanted to leave it to rest longer but I'm running out of time.

Oh, dear! Could our professor of pastry end up eating humble pie?

Because it's not just the pastry causing Ed problems.

I don't think I've got enough filling to make four pies

so I'm going to make three, and as simple as that.

We bought 10 kilos of apples, I now know this forever more,

makes 36 portions of apple pie.

Oh, Ed's underestimated his ingredients, again!

Getting the right balance between the amount of ingredients you buy

and the amount you spend can turn this entire game.

So earlier in the day when our chefs went shopping,

they knew they had to haggle hard, especially as they were both going

head-to-head against one mighty opponent -

fruit and veg man Michael.

-Good morning.

-I'm Michael.

-All right, Ed.

-Welcome, Ed, nice to see you.

I'm going to use some Cox's apples which I've got here.

-Yes.

-Some of these fellas.

-The Bramleys.

-Good old cooking apples.

-Good.

-And these little chaps

-I don't know exactly what they are.

-That's a Royal Gala.

-I got four bags of Coxes.

-OK.

£1.95.

Look, if we just round it up... Two, four, six, eight, a tenner.

A tenner.

Oh, he's good, Ed's telling Michael the price.

A tenner for these and the Bramleys thrown in.

-Everything, 10 quid.

-I'd be more than happy to do that.

-All right?

-Fine.

Luckily, Michael's a generous chap,

but our Ed will end up wishing he'd bought more of those apples!

Rival Jun was after his prunes.

How much would it be for all that?

-You've got there...

-Nine packets.

-Nine packets at £1.49,

-I can do them for 1.20 a piece.

-How about a pound each?

Ooh, you're pushing it, Jun.

I'll make an exception. Today I'll them a pound each.

-You're a gentleman.

-No problem.

-Thank you so much.

-Done.

-Brilliant.

-£9 it is.

50p off a pack, Jun's played a blinder!

Throw in the ingredients for pastry and custard

and Jun managed to spend just £54.67.

But is it good enough to beat the last of the big spenders,

that Ed Baines?

No, it's not!

Once again Ed kept his spending to a minimum, at just £38.58.

Back in the restaurant kitchen, our boys have each completed

a sample dessert to show their opponent what they're up against.

Ed's apple pie is up first.

Vanilla ice cream, vanilla custard, apple pie!

Coxes and Royal Gala really, a little Bramley in there.

-That's very tasty.

-That's all right.

-That's nice.

Not too sweet.

Custard tart.

One of my favourites, Jun, this is.

You described this earlier and you said how the very soft custard

with the very, very, very crisp pastry

and you're spot on there because it's so flaky and light,

this pastry, it's like...

I mean, it's like a shortbread. It's like really...

really nice, it works. This works.

Ah, sweet harmony! Come on, Jun, what do you really think?

When he said, I'm doing an apple pie for dessert, I thought

"Well, you know, it's one of those things you can have

"any day of the week," but after tasting it, it is delicious.

It's actually his best dish in terms of flavour.

High praise indeed. What about you, Ed?

I think the downfall there might be prunes

because it's one of my things that I won't eat.

Prunes, praline, nuts in chocolate.

Well, unfortunately it's not up to you, Ed, it's up to the diners,

but the rules are different for dessert.

Our chefs have to go out and present their dishes to the diners,

who can pay as much as they think their desserts are worth.

So come on, chefs, tempt, tease and tantalise them

with your sales patter!

Can we have a round of applause for your chefs tonight,

Ed Baines and Jun Tanaka.

APPLAUSE AND CHEERING

Jun is first up.

So my dessert is actually my favourite dessert of all time.

It's a vanilla custard tart with poached prunes.

Slightly unusual, but it works beautifully

and it will be great if you can sample this.

It's a proud submission from Jun, but Ed goes for a different tactic.

It's a humble apple pie

but it isn't like an apple pie you might buy in a box.

Please, buy me pies!

APPLAUSE

It's a good start, but our chefs are determined

to take the fight directly to their potential buyers.

Jun strikes first.

How often do you get an opportunity to come to an event like this

and poached prunes with the Earl Grey

is something that you haven't had before.

Ed hits back by making fun of his rival's dish.

If any of you are feeling you need some assistance,

maybe you should eat some prunes but if you're feeling comfortable...

THEY LAUGH ..eat apple pie.

But two can play at that game.

I love apple pie, I really do,

but then it's something that you could have pretty much any day.

And finally Ed pulls out all the stops, with a sob story.

We started at five o'clock this morning

then we have to do the shopping, work out what your menu is

and how much you want to charge.

And then you arrive somewhere that you've never been to before,

walk into a kitchen that you have no idea where anything is,

-like "Why have I done this?"

-"What the hell?!"

-Yeah.

Our hearts bleed, Ed!

But will all that sweet-talking sway the diners?

I'm ordering the custard tart because when he came out,

I saw it, it looked really nice and it's not something

I'd normally order - apple pie is apple pie.

I'm really looking forward to a good apple pie, good winter food.

The dessert we've been offered with Earl Grey sounds

really interesting and I know not everybody likes something different.

There's nothing more our chefs can do now,

other than head back to the kitchen and prepare for the final onslaught!

One apple pie, one custard tart

and two apple pie with extra custard, please.

Two apple pie, one no custard.

Oh, that's a strong start for Ed!

I'll have the apple pie.

The apple pie, please.

-Four apple pie.

-He's ahead.

You're right there, Jun, Ed's apple pie is flying!

I've got six apple pies going out now, which is nice.

Ed, you old master of the under-statement.

-Two apple pies, please.

-Oh, poor Jun!

If his tarts lie around much longer, they'll wrinkle up, like...

well, old prunes!

One custard tart, two apple pies.

Oh, that's one for Jun,

Ah, it's early days, so not too worried at the moment.

He's ever the optimist, which is more than can be said for our Ed.

Of course, the thing is here, is what people think this pie is worth,

you know, how much they're going to pay for the pie.

If they give me a pound for the pie,

it's not really, you know, "Oh, well, thanks a bunch."

Oh, come on, Ed, look on the bright side!

Three apple pies, one no custard and one custard tart.

Oh, this is not looking good for Jun.

It's slipping away. He's edging that lead.

..and so is any chance of turning things around.

Three custard tart, one apple pie.

Three custard tart, yeah, I'll take that.

Chefs, your last order's there,

three apple pie, three custard tart.

-That's the last three, yeah?

-Yeah.

Oh, they think it's all over, and it is now!

Before we tally up the final figures,

let's find out what the diners paid for those puds.

I went for the custard tart with the Earl Grey prunes

because it was something a bit different.

I really enjoyed it, it surprised me, I've gone for £7 for my dessert.

I had the apple pie and it was a very nice dish

and I would happily pay £6 for the dish.

I had the apple pie and I thoroughly enjoyed every little bit of it.

Apart from anything else I didn't have to make it myself,

which always makes a difference

and I would happily pay £6 for the pudding.

Happy eaters all round!

But before we find out the final profit totals,

how did the desserts sell?

Jun sold 29 custard tarts - not bad -

but Ed got 35 orders for his apple pie.

Surely this competition couldn't be closer!

It's been a tough day for the chefs -

from haggling their little hearts out,

to tackling temperamental cooking equipment.

Now, there's nothing more they can do,

so it's time to put them out of their misery.

-It's going to be really close, don't you think?

-I've got no idea.

-Come on, come on.

-Ready?

-Three, two, one...

-Go.

-Oh 793, 757. It's yours.

-Oh!

-Oh!

40, less that 40. I'm really chuffed with that actually.

Do you know what I am trying to work out? I'm trying to work out if...

-Where you lost...

-THEY LAUGH

-That's good.

-I'm really happy with that.

OK, well, well done. Congratulations, Jun.

-Nice one.

-Cheers.

What a result!

Despite spending more and selling less on every round,

Jun steals victory by a whisker.

Brilliant result. And just to edge it over Ed

by less than 40 quid feels amazing.

I think that I'm thinking, "What could I have done really?"

I certainly won't be going home with my head between my hands.

It was a valiant effort indeed, and both chefs have made

a huge amount of cash for their chosen charities.

My charity today is Rainbow Trust Children's Charity,

they provide support to families who have a child

with a life-threatening or terminal illness.

My charity today is a charity called Home Start.

It focuses on young families that are deprived

and assists them and enables them to really get involved with society.

Deserved applause all round as both our chefs have proved

that they have what it takes to put their menus where their mouths are.

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

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