0:00:01 > 0:00:03Britain's top chefs...
0:00:03 > 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 > 0:00:11..to see who can make the most money from creating
0:00:11 > 0:00:14fabulous food for the great British public!
0:00:14 > 0:00:15It's all about making money.
0:00:15 > 0:00:18Our award-winning chefs will be putting their
0:00:18 > 0:00:19reputations on the line...
0:00:19 > 0:00:21Help meeeeee!
0:00:21 > 0:00:22..as they are each challenged to produce
0:00:22 > 0:00:24a delicious three-course meal...
0:00:24 > 0:00:25Yes!
0:00:25 > 0:00:27..for a room full of ravenous diners.
0:00:27 > 0:00:29We can't have customers waiting!
0:00:29 > 0:00:31- We want beef!- Perfect.- Wow.
0:00:31 > 0:00:35They'll be working in kitchens they've never set foot in before...
0:00:35 > 0:00:36This is impossible.
0:00:36 > 0:00:37..with a limited budget...
0:00:37 > 0:00:40- Deal. - You've got to do better than that.
0:00:40 > 0:00:42..and up against the deadline of that day's service.
0:00:42 > 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 > 0:00:52Coming up,
0:00:52 > 0:00:55one of our chefs finds himself getting rusty with his linguine.
0:00:55 > 0:00:59- Are you having problems with your pasta over there, Galton?- Well...
0:00:59 > 0:01:01That's what happens when you do it too quickly, it goes too thin.
0:01:01 > 0:01:04And there's a last-minute panic over kitchen equipment.
0:01:04 > 0:01:06- It's 4.30.- Yes, all right!
0:01:06 > 0:01:08I haven't got my tins, what's happening?
0:01:08 > 0:01:10But in this Italian restaurant,
0:01:10 > 0:01:13whose superlative supper will the customers prefer?
0:01:13 > 0:01:16Chefs, put your menu where your mouth is!
0:01:41 > 0:01:46Yes, welcome, once again, friends, food lovers and sports fans
0:01:46 > 0:01:48to another high energy cook off.
0:01:48 > 0:01:52Now, you've all heard of 1066 - the Battle of Hastings,
0:01:52 > 0:01:57but have you heard of 21st century style - the Battle of Tastings?
0:01:57 > 0:02:01No? Well look no further as tonight, for one night only,
0:02:01 > 0:02:05two respected culinarians are going be fighting for their pride,
0:02:05 > 0:02:08their dignity, perhaps even their very souls.
0:02:08 > 0:02:11So let's find out more about these two.
0:02:11 > 0:02:15First to pop their head above the parapet is one of the feistiest
0:02:15 > 0:02:18cooks to have ever waved a wooden spoon.
0:02:18 > 0:02:21She's been the queen of the kitchen at many a restaurant,
0:02:21 > 0:02:24both at home and abroad, she runs her very own cookery school,
0:02:24 > 0:02:26she's a writer, a fighter, a mother
0:02:26 > 0:02:29and a lover of all that's wholesome and nutritious.
0:02:29 > 0:02:33Let me hear you give it large for Dorset's celebrated chef,
0:02:33 > 0:02:36it's Lesley Waters!
0:02:37 > 0:02:39When I'm in the kitchen when I'm teaching,
0:02:39 > 0:02:41you know, I'm really quite bossy.
0:02:41 > 0:02:44You want everyone to get something out of the day
0:02:44 > 0:02:46so very friendly but bossy.
0:02:46 > 0:02:50And playing Johnny Craddock to Lesley's Fanny,
0:02:50 > 0:02:53it's the smooth-tongued maitre chef de Norfolk,
0:02:53 > 0:02:56a man whose quest for culinary perfection has won him
0:02:56 > 0:03:02a Michelin star, which he's kept for an incredible 14 years in a row!
0:03:02 > 0:03:07He's lean, he's lugubrious, he's the polite gentleman of the kitchen.
0:03:07 > 0:03:12Give up some old school respect for Galton Blackiston!!
0:03:12 > 0:03:16I think the other chefs who I come up against are going to have to
0:03:16 > 0:03:18be on their top game to beat me.
0:03:18 > 0:03:22I don't want to be beaten, though, I don't like losing.
0:03:22 > 0:03:25So both chefs are like a pair of coiled springs.
0:03:25 > 0:03:28But what they don't know is that the battleground for
0:03:28 > 0:03:32today's encounter is in fact an award-winning,
0:03:32 > 0:03:36family-run Italian restaurant on the banks of the river Thames,
0:03:36 > 0:03:38at Putney in London.
0:03:38 > 0:03:42It's called Enoteca Turi and it prides itself
0:03:42 > 0:03:45on its authentic Italian cuisine, its intimate atmosphere
0:03:45 > 0:03:47and its loyal customers.
0:03:47 > 0:03:51And tonight, 60 of them are turning up - pockets full of cash
0:03:51 > 0:03:56and hungry for top notch nosh, just like mama used to make.
0:03:56 > 0:04:01But our chefs only have a budget of £400 to buy all their own
0:04:01 > 0:04:05ingredients, and get their dishes on the table for 7pm.
0:04:05 > 0:04:08Are they afraid? They should be!
0:04:08 > 0:04:12- Italian.- Argh, Italian! Dear, oh dear, oh dear.
0:04:12 > 0:04:15And family run, they're going to be picky.
0:04:15 > 0:04:17I'm not good on Italian, I have to say.
0:04:17 > 0:04:20I'll have a go but I'm not brilliant at it.
0:04:20 > 0:04:22£400 budget, I can blow that quite well.
0:04:22 > 0:04:24Well, a lot of very,
0:04:24 > 0:04:27we'll be using a lot of expensive ingredients, won't we?
0:04:27 > 0:04:32- Do you feel confident? - I shall hash something up!
0:04:32 > 0:04:34Whether I'm confident about it, I don't know.
0:04:34 > 0:04:37- But, 60 covers...- My brain's going already.- 60 covers...
0:04:37 > 0:04:38That's not too bad.
0:04:38 > 0:04:42That isn't too bad actually but it's just Italian.
0:04:42 > 0:04:43I don't cook Italian.
0:04:43 > 0:04:45THEY LAUGH
0:04:45 > 0:04:47I'm going to today, though.
0:04:47 > 0:04:50- We'll have a go, we'll have a laugh. - We'll have a laugh, won't we?- Yeah.
0:04:50 > 0:04:51See you in there, mate.
0:04:51 > 0:04:54Yeah, brilliant. I like that, fighting talk.
0:04:54 > 0:04:57Yes, the cracks are already starting to appear
0:04:57 > 0:04:59and they haven't even started cooking yet.
0:04:59 > 0:05:02The thought of Italian has obviously thrown the pair of them,
0:05:02 > 0:05:06especially Galton, and it's not just the menu that's on his mind,
0:05:06 > 0:05:07there's money too,
0:05:07 > 0:05:10as the winner will be the one who makes the most profit.
0:05:10 > 0:05:13Oh, yes, and the profits go to charity,
0:05:13 > 0:05:17so they'll both be desperate to win. So what's the strategy?
0:05:17 > 0:05:20I think what I am going to try and do today is, you know, it's
0:05:20 > 0:05:24a family-run Italian restaurant so it needs to be really authentic.
0:05:24 > 0:05:28It's not sort of chef-y towers of food. It's food from the heart,
0:05:28 > 0:05:31food from the soul, as authentic as possible.
0:05:31 > 0:05:34Rustic, that's what I'm going to do.
0:05:34 > 0:05:37Now I've got £400 to spend
0:05:37 > 0:05:39but I don't want to spend anything like £400.
0:05:39 > 0:05:44I am going to go and get the best, best, best bargains I can.
0:05:44 > 0:05:46It's Italian!
0:05:46 > 0:05:49So Lesley's big idea is to go rustic,
0:05:49 > 0:05:53Galton is aiming to keep his hand stuck firmly in his pocket.
0:05:53 > 0:05:57So those are the plans, how do they translate into actual dishes?
0:05:57 > 0:06:01Let's begin with the first course. Lesley?
0:06:01 > 0:06:05Now my starter today is going to be roasted salt and pepper pears
0:06:05 > 0:06:07served with rosemary focaccia.
0:06:07 > 0:06:11Lesley's roasted salt and pepper pears with a walnut
0:06:11 > 0:06:13and blue cheese salad,
0:06:13 > 0:06:16will be served with freshly baked Italian bread.
0:06:16 > 0:06:18Looks quite simply delicious.
0:06:18 > 0:06:21What can Galton possibly do to top that?
0:06:21 > 0:06:24Well, what I'm doing for my starter is a wild mushroom risotto
0:06:24 > 0:06:27and, you know, everyone does risotto but this is going to be special
0:06:27 > 0:06:29because of the ingredients I'm using in it.
0:06:29 > 0:06:33Galton's risotto of porcini, girolle and chanterelle mushrooms
0:06:33 > 0:06:37will be served with a parmesan crisp, and Parma ham
0:06:37 > 0:06:41drizzled with chive oil - the perfect Italian starter.
0:06:41 > 0:06:45So that's the diners' first choice - pears or risotto.
0:06:45 > 0:06:49Which one would you choose?
0:06:49 > 0:06:52Well, planning the menu and cooking it are two different things.
0:06:52 > 0:06:55Remember, neither chef has even visited tonight's venue,
0:06:55 > 0:06:57let alone its kitchen.
0:06:57 > 0:07:00They'll each be allocated two assistants from the regular kitchen
0:07:00 > 0:07:04staff, and while Galton gets down to the nitty-gritty with his team...
0:07:04 > 0:07:06Well, we've got to win.
0:07:06 > 0:07:09I don't like getting beaten, especially by a lady.
0:07:09 > 0:07:11Terrible thing to say, I know.
0:07:11 > 0:07:15Yes, not very PC! Lesley has a problem with one of her team.
0:07:15 > 0:07:18Look, you're far too young and attractive, get off!
0:07:18 > 0:07:20THEY LAUGH
0:07:20 > 0:07:22I have the very same problem!
0:07:22 > 0:07:25- How old are you, Chin?- I'm 25.
0:07:25 > 0:07:2925, that feels like a long time ago.
0:07:29 > 0:07:31Yes, off to therapy with you!
0:07:31 > 0:07:36Now back to the cooking and Galton is sorting out his mushrooms.
0:07:36 > 0:07:39I have to say, I think the risotto on its own should...should be
0:07:39 > 0:07:42appealing because porcini, girolles and chanterelles
0:07:42 > 0:07:46are all wonderful mushrooms at this time of year.
0:07:46 > 0:07:50I think this may well be enough to bring me home the starter.
0:07:50 > 0:07:53Well, that's got round one all sewn up for Galton, then.
0:07:53 > 0:07:56Apart, of course, from the little matter of Lesley
0:07:56 > 0:07:58and her salt and pepper pears.
0:07:58 > 0:08:01So this is quite an unusual thing to do with pears
0:08:01 > 0:08:06and you can serve these, they're fantastic with Parma ham
0:08:06 > 0:08:08and blue cheese.
0:08:08 > 0:08:12And they're sort of a savoury way of doing,
0:08:12 > 0:08:16almost like a modern pickled pear but you're kind of roasting them
0:08:16 > 0:08:21in the oven with olive oil, cracked black pepper,
0:08:21 > 0:08:23salt, sugar and vinegar.
0:08:23 > 0:08:27Now, Lesley' s unusual starter has caught Galton's eye.
0:08:27 > 0:08:31Now this is very interesting, very interesting indeed.
0:08:31 > 0:08:32Good interesting?
0:08:32 > 0:08:34- Good interesting. - Well, that's a relief.
0:08:34 > 0:08:36Yes, he's saying good, interesting,
0:08:36 > 0:08:41but secretly he has an opinion about the size of Lesley's large pears.
0:08:41 > 0:08:44They're huge, they're huge. Too big for a starter.
0:08:44 > 0:08:47In my opinion, I wouldn't want to eat half a huge pear,
0:08:47 > 0:08:49I'd want a little bit of pear.
0:08:49 > 0:08:54- Lesley!- Yeah!- Is everybody on your side getting half a pear?
0:08:54 > 0:08:59- Half a huge pear per portion? - Yes.- Like it.
0:08:59 > 0:09:02Yes, and if he's not keen on the amount of fruit,
0:09:02 > 0:09:05what's he going to have to say about the enormous chunk of focaccia
0:09:05 > 0:09:07that's going with it?
0:09:07 > 0:09:09You cannot beat a hand-made loaf.
0:09:09 > 0:09:14Actually, when it becomes less sticky, you can have a lot of fun
0:09:14 > 0:09:15with your bread dough.
0:09:15 > 0:09:19You can get it on there and really start to work it.
0:09:19 > 0:09:21Cor, it's a work out!
0:09:24 > 0:09:27Yes, now we know why Lesley's team like a big starter -
0:09:27 > 0:09:29they've worked themselves up an appetite!
0:09:29 > 0:09:33- Lesley.- Yep, darling. - I'm a bit concerned about you.
0:09:33 > 0:09:36- Are you, darling, why's that? - There's a lot of panting going on.
0:09:36 > 0:09:38SHE LAUGHS
0:09:38 > 0:09:41- Cooking's supposed to be generally fun.- It is.
0:09:41 > 0:09:43You're bashing the hell out of things.
0:09:43 > 0:09:46I'm panting. It's not a bad thing, is it?
0:09:46 > 0:09:48Oooh, missus!
0:09:48 > 0:09:50And it's not just panting noises coming from that side!
0:09:50 > 0:09:54It actually sounds like the bread is breaking wind.
0:09:54 > 0:09:56SHE LAUGHS
0:09:56 > 0:09:57You dirty bread!
0:09:57 > 0:10:01Like all good Italian restaurants, this one is a family one.
0:10:01 > 0:10:04And the head of the family is Giuseppe -
0:10:04 > 0:10:08and you don't want to upset the head of the family.
0:10:08 > 0:10:11Is this the sort of thing you would be happy to sell?
0:10:11 > 0:10:15Yes, although we...this is more modern.
0:10:15 > 0:10:18- We will tend to do more of...- The classics?
0:10:18 > 0:10:21The classics. More of what people cook at home.
0:10:21 > 0:10:23The traditional, regional flavour
0:10:23 > 0:10:26rather than more than an elaboration of that.
0:10:26 > 0:10:29Mmm, Lesley, Giuseppe doesn't sound too keen.
0:10:29 > 0:10:31You want to watch yourself.
0:10:31 > 0:10:34I've just spoken to Giuseppe, who owns this restaurant,
0:10:34 > 0:10:37and he's just told me that a lot of his clients like
0:10:37 > 0:10:41some more of the old sort of classics. What they cook at home.
0:10:41 > 0:10:44So maybe my pears were a bit modern.
0:10:44 > 0:10:48But what about the other fellow, is he a good guy or a wise guy?
0:10:48 > 0:10:53I'm going to serve it with girolles sauteed off with flat parsley,
0:10:53 > 0:10:56chanterelles and porcini and a chive oil around it.
0:10:56 > 0:11:00Does that sound the sort of thing you like?
0:11:00 > 0:11:02Sounds very good, sounds very good, yes.
0:11:02 > 0:11:06Phew, I think they just about got away with that.
0:11:06 > 0:11:09But be careful, guys, he's watching you.
0:11:09 > 0:11:13Now this competition is not just about cooking
0:11:13 > 0:11:16as the winner is the one who makes the most profit.
0:11:16 > 0:11:19So earlier on in the day when they went shopping for ingredients,
0:11:19 > 0:11:22it was vital they got the best deals possible.
0:11:22 > 0:11:26Galton needed the girolles for his risotto,
0:11:26 > 0:11:29but was there much room for negotiation?
0:11:29 > 0:11:33These are what I want. And also, the porcini.
0:11:33 > 0:11:34Yes, the porcini.
0:11:34 > 0:11:37But the thing about it is, I quite like the chanterelles as well.
0:11:37 > 0:11:39A few of these chanterelles.
0:11:39 > 0:11:42But I know these things come at quite a price.
0:11:42 > 0:11:45I know that because I am... But we need to get the best price.
0:11:45 > 0:11:48- Yes, that's no problem. - So I can do justice on them.
0:11:48 > 0:11:51I can give you these for £5.
0:11:51 > 0:11:53- GALTON CHUCKLES - Yes!
0:11:53 > 0:11:57- So you mix this one and this one for £8.- OK. That's perfect.- Deal.
0:11:57 > 0:12:00- Get that, get that. That's fantastic.- Lovely.
0:12:00 > 0:12:02HE SIGHS HAPPILY
0:12:02 > 0:12:04I didn't realise my bargaining powers were so good.
0:12:04 > 0:12:07Well, Galton could hardly contain himself there,
0:12:07 > 0:12:12but what about Lesley, who's popped into a very authentic Italian deli?
0:12:12 > 0:12:16OK, so, Vito, I'm going to do this sort of roasted pear salad
0:12:16 > 0:12:19with walnuts and rocket and Parma ham.
0:12:19 > 0:12:23And I was originally going to do it with dolcelatte but this
0:12:23 > 0:12:28gorgonzola looks so beautiful. Which do you think I should go with?
0:12:28 > 0:12:30Well, the dolcelatte is a bit sweeter
0:12:30 > 0:12:34but because you're using the rocket and the pear...
0:12:34 > 0:12:37- Yeah, and the pear.- And the pear, probably then slightly tougher.
0:12:37 > 0:12:40Yeah, the gorgonzola will stand up more.
0:12:40 > 0:12:43- It will stand up more, I think. - OK. How much is this?
0:12:43 > 0:12:47For the gorgonzola, if you behave well,
0:12:47 > 0:12:51there's always a chance for a tiny discount.
0:12:51 > 0:12:54Grand total is £49.50 but because you're been so good,
0:12:54 > 0:12:58we are going to round it up with a 15% discount to £40 flat.
0:12:58 > 0:13:00- Oh, that's great.- Fine?
0:13:00 > 0:13:03Yeah, that's really, really great. Thank you very, very much.
0:13:03 > 0:13:07Well, both chefs happy with their deals but who spent the least?
0:13:07 > 0:13:10And how will that influence the menu prices?
0:13:10 > 0:13:14Lesley spent in total £90.01 on all her round one ingredients
0:13:14 > 0:13:19and she is putting it up for sale for a hefty £11.50.
0:13:19 > 0:13:23Galton on the other hand forked out a reasonable £65.73,
0:13:23 > 0:13:28and is putting his dish on the menu for an attractive £9.75 -
0:13:28 > 0:13:31nearly £2 less than his rival.
0:13:31 > 0:13:33So will the prices sway the diners?
0:13:33 > 0:13:35Well, it won't be long before we find out,
0:13:35 > 0:13:38as back at the restaurant they are starting to arrive -
0:13:38 > 0:13:41all 64 of them, and they are ready for a slap up!
0:13:41 > 0:13:45The atmosphere is very friendly and warm and inviting in here tonight.
0:13:45 > 0:13:48It's a really great venue.
0:13:48 > 0:13:50It seems really vibrant and I've heard a lot of good things,
0:13:50 > 0:13:53looking forward to sampling some of the food.
0:13:53 > 0:13:55Yes, expectations in the dining room are high,
0:13:55 > 0:13:58but what are the first impressions of the menu?
0:13:58 > 0:14:02I like the salt and pepper pears, it's something a bit different
0:14:02 > 0:14:04so I thought I'd give that a try.
0:14:04 > 0:14:08I'm not a fan of fruit with like savoury things and cheese.
0:14:08 > 0:14:09I'm not a cheese fan
0:14:09 > 0:14:12so I'm definitely going to opt for the risotto.
0:14:12 > 0:14:16Well, I suppose before all hell breaks loose in the kitchen,
0:14:16 > 0:14:19the chefs should have a little taste of each other's dishes.
0:14:19 > 0:14:22The risotto is beautiful because it's perfectly cooked
0:14:22 > 0:14:26- but it's still got a little bit of a...- A little bit, yeah.
0:14:26 > 0:14:29..of a bite. Lovely, really, really lovely.
0:14:29 > 0:14:32Well, we couldn't be further apart, could we, in what we've done?
0:14:32 > 0:14:35I wouldn't want too much because I've got a small...
0:14:35 > 0:14:37because I eat lots of little things.
0:14:37 > 0:14:40- I'm a big portion girl.- Are you?
0:14:40 > 0:14:41SHE LAUGHS
0:14:41 > 0:14:43- I'm glad you like it. - I can't knock it.
0:14:43 > 0:14:45SHE LAUGHS
0:14:45 > 0:14:49Well, a lot of love for each other's food there, any further comments?
0:14:49 > 0:14:52I didn't like it at all.
0:14:52 > 0:14:54Are you joking? Delicious.
0:14:54 > 0:14:59I've just tried Lesley's starter and I'm really disappointed
0:14:59 > 0:15:01in the fact that I can't criticise it,
0:15:01 > 0:15:04it's delicious, it's really delicious.
0:15:04 > 0:15:09Oh! Chef-y love all round but no time to dwell on it
0:15:09 > 0:15:12because the traps are open and service is off.
0:15:12 > 0:15:15And Giuseppe is running the pass, so no mistakes
0:15:15 > 0:15:18or you'll be in big trouble!
0:15:18 > 0:15:21OK, three pears, one no walnuts.
0:15:21 > 0:15:24The risotto, please, to start.
0:15:24 > 0:15:26I'll have the pear, please.
0:15:26 > 0:15:29Three risotto, one pear.
0:15:29 > 0:15:31Two risotto.
0:15:31 > 0:15:35Yes, at the kick off, it's pretty even - four pear and five risotto.
0:15:35 > 0:15:38But it's early days and could go either way.
0:15:38 > 0:15:41But as the orders start to flood in it doesn't go either way at all,
0:15:41 > 0:15:45it stays remarkably even, in a roundabout sort of way.
0:15:45 > 0:15:50I will need one more risotto and one pear. One pear, one risotto.
0:15:50 > 0:15:52One risotto, one pear.
0:15:52 > 0:15:56There we go, one pear, one risotto, one risotto, one pear, one pear,
0:15:56 > 0:15:58one risotto...what does that all mean?
0:15:58 > 0:15:59Yes, it means mayhem!
0:15:59 > 0:16:02I am so glad I don't work in a restaurant any more.
0:16:02 > 0:16:06Yes, but tonight, Lesley, you do, so get those pears on your plates!
0:16:06 > 0:16:08It's mad now, mad.
0:16:11 > 0:16:13Nuts, nuts.
0:16:13 > 0:16:15Yes, mad and nuts in the kitchen,
0:16:15 > 0:16:19but what's going down in the dining room?
0:16:19 > 0:16:23I had roast salt pepper pears. Very nice, I really enjoyed it.
0:16:23 > 0:16:26I had a risotto and I think it's really nice
0:16:26 > 0:16:28and the layout is really good.
0:16:28 > 0:16:30So the food's going down a treat,
0:16:30 > 0:16:32but back in the kitchen there's a bit of a blockage.
0:16:32 > 0:16:34I've got it all lined up, ready to go,
0:16:34 > 0:16:36but there's no service at the moment.
0:16:36 > 0:16:38Yes, the orders are piling up on the pass,
0:16:38 > 0:16:41but the waiters are not getting it out quick enough.
0:16:41 > 0:16:43Oh, here they come.
0:16:43 > 0:16:46Thank goodness for that. Let me hear you say whoo!
0:16:46 > 0:16:50- Whoo!- BLEEP- hell, Lesley. I'm trying to put my risotto on.
0:16:50 > 0:16:53Yes, blockage cleared, the end-to-end stuff continues.
0:16:53 > 0:16:57Until a small but noticeable rise of the risotto.
0:16:57 > 0:17:00We have two for risotto. Two and two.
0:17:00 > 0:17:02- Two and two, four risotto?- Yeah.
0:17:02 > 0:17:05Although that doesn't last for long, and it's back to even-stevens.
0:17:05 > 0:17:07We'll go for the risotto, please.
0:17:07 > 0:17:09I'll have the salt and pepper pears, please.
0:17:09 > 0:17:13Three pears, one risotto.
0:17:13 > 0:17:15Two pears, two risotto.
0:17:15 > 0:17:17It was all going well up until that point.
0:17:17 > 0:17:22Two pear, two risotto. One pear, one risotto.
0:17:22 > 0:17:24Neck and neck.
0:17:24 > 0:17:26How many more orders to come in, Giuseppe?
0:17:26 > 0:17:29I would say we have quite a lot, I'm afraid.
0:17:29 > 0:17:30I don't like that.
0:17:30 > 0:17:35So it started off, it went up, it went down, it went down,
0:17:35 > 0:17:39it went neck and neck and now it's neck and neck again.
0:17:39 > 0:17:43Neck and neck, even-stevens, 50-50, slap-bang in the middle,
0:17:43 > 0:17:45surely one table in the restaurant wants
0:17:45 > 0:17:47to go one way and not the other?
0:17:47 > 0:17:50The salt and pepper pears, please.
0:17:50 > 0:17:52The pears, please.
0:17:52 > 0:17:56Two pears, one risotto, One pear and two pears.
0:17:56 > 0:17:59Yes, at last a flurry of pears to add a bit of jeopardy
0:17:59 > 0:18:02to the proceedings and rattle Galton's cage.
0:18:02 > 0:18:07That's really put the cat amongst the pigeons. Six pears, whoa!
0:18:07 > 0:18:09And with that, service comes to an end.
0:18:09 > 0:18:12It's certainly tight, but before the results are in,
0:18:12 > 0:18:14let's get a last thought from the diners.
0:18:14 > 0:18:18I had the risotto to start with and it was really well cooked,
0:18:18 > 0:18:20the rice was perfect.
0:18:20 > 0:18:25I ordered the pears, the flavours, the walnut, the gorgonzola
0:18:25 > 0:18:28and the oil together were delicious.
0:18:28 > 0:18:32Well, they just loved the food, but the burning question is -
0:18:32 > 0:18:36which of our two chefs sold the most and took round one?
0:18:36 > 0:18:38I wonder if you can guess.
0:18:38 > 0:18:40BOTH: One, two, three.
0:18:40 > 0:18:42THEY LAUGH
0:18:43 > 0:18:46- Hey, kiddo.- Well done. - Well done, mate.
0:18:46 > 0:18:49So, a dead heat in the sales department, but it's not about
0:18:49 > 0:18:52the number of covers, it's all about profit,
0:18:52 > 0:18:55and this is where the earlier spending and menu pricing
0:18:55 > 0:18:57really come into play.
0:18:57 > 0:19:00You see, it all comes down to whether we haggled enough
0:19:00 > 0:19:04for our ingredients, our more expensive ingredients and
0:19:04 > 0:19:06I have to say, I'm beginning to wonder now
0:19:06 > 0:19:08whether or not I haggled enough.
0:19:08 > 0:19:12So if Lesley's matched me on the starter
0:19:12 > 0:19:15but she's charging £2 more, oh, that builds up.
0:19:15 > 0:19:18Don't like to think of that.
0:19:18 > 0:19:21Well, let's take a look at the results in detail.
0:19:21 > 0:19:23And at last it's not quite so even,
0:19:23 > 0:19:28because Lesley's 32 starters brought in a total of £368.
0:19:28 > 0:19:31Take off the money she spent on ingredients
0:19:31 > 0:19:34and she is left with a profit of £277.99.
0:19:34 > 0:19:37Galton's risotto was cheaper on the menu
0:19:37 > 0:19:40and brought him in a total of £312,
0:19:40 > 0:19:45and even though he spent less at the shops, when you take away his costs,
0:19:45 > 0:19:49it leaves a profit of just £246.27.
0:19:49 > 0:19:53That's over £31 behind his rival as we head into the second round -
0:19:53 > 0:19:55the main course.
0:19:55 > 0:19:58Both chefs will be acutely aware that this is the round that has
0:19:58 > 0:20:02the greatest profit margins and both will be desperate to win it.
0:20:02 > 0:20:05So what are they going to be serving up for mains?
0:20:05 > 0:20:07For my main today I'm going to do pork loin,
0:20:07 > 0:20:11served on cannellini bean-style ragout.
0:20:11 > 0:20:14Lesley's pork medallions will be stuffed
0:20:14 > 0:20:18with figs and sage and served with a dry Marsala sauce,
0:20:18 > 0:20:22creamy scalloped potatoes and cannellini beans.
0:20:22 > 0:20:25Does that look tasty, or does that look tasty?
0:20:25 > 0:20:28What could Galton possibly come up with to rival that?
0:20:28 > 0:20:29For my main course,
0:20:29 > 0:20:32what I'm going to do is a seafood sort of thing.
0:20:32 > 0:20:34I'm going to go and look at the market,
0:20:34 > 0:20:36see what really good seafood I am going to use.
0:20:36 > 0:20:39Eventually, Galton settled with crab and mussels
0:20:39 > 0:20:41to accompany his fresh linguine.
0:20:41 > 0:20:44It will also come with a side of Piedmont peppers
0:20:44 > 0:20:48and a rich fontina mash - a real taste of Italy,
0:20:48 > 0:20:51and a delicious dilemma for the diners.
0:20:51 > 0:20:52Back in the kitchen,
0:20:52 > 0:20:55and while Galton laughs off his round one defeat,
0:20:55 > 0:20:58Lesley gets on with stuffing her pork.
0:20:58 > 0:21:04I'm cutting two slits in the pork like that, all the way through.
0:21:04 > 0:21:07And then I'm - it's not a culinary term
0:21:07 > 0:21:11but I'm kind of squidging the fig, just a lovely bit of sage,
0:21:11 > 0:21:14and then we'll season them with black pepper, but just before
0:21:14 > 0:21:18they go into the butter to cook, we'll sprinkle with a little salt.
0:21:18 > 0:21:20And while Lesley beavers away over her medallions,
0:21:20 > 0:21:23Galton prefers the more hands-off method.
0:21:23 > 0:21:27In fact, he's made it quite clear that Italian is not his forte,
0:21:27 > 0:21:31so why not utilise someone to whom it's second nature?
0:21:31 > 0:21:32Malik, pasta.
0:21:32 > 0:21:35Talk to me. What are you doing with the pasta?
0:21:35 > 0:21:38We're going to do the flour, one kilo of flour.
0:21:38 > 0:21:40- One kilo of flour, how many eggs? - 11.
0:21:40 > 0:21:42We'll leave you with that.
0:21:42 > 0:21:44There you go - Italian cooking made easy.
0:21:44 > 0:21:47Just get someone else to do it for you!
0:21:47 > 0:21:51What I'm looking for Malik to do is to make this almost see-through.
0:21:51 > 0:21:54I don't want it too thick, if you know what I mean.
0:21:54 > 0:21:56And once someone else has done it for you, that's when
0:21:56 > 0:21:59you can take over and really show off.
0:22:00 > 0:22:03Malik has shown me how to do it, it's basically the same principle
0:22:03 > 0:22:07on a smaller machine, but obviously 10 times the size.
0:22:09 > 0:22:12Too thing, that one.
0:22:12 > 0:22:15That's what happens when you do it too quickly, it goes too thin.
0:22:15 > 0:22:18No, that's what happens when you don't know what you're doing.
0:22:18 > 0:22:22- You having problems with your pasta over there, Galton?- Well, not really.
0:22:22 > 0:22:23Ooh, you little liar!
0:22:23 > 0:22:26Anyway, he's not the only one making errors.
0:22:26 > 0:22:29Lesley Waters is finding herself running a little short
0:22:29 > 0:22:32in the fig-squidging department.
0:22:32 > 0:22:35Getting low on figs.
0:22:35 > 0:22:38What we're going to do is, rather than do two figs on each side,
0:22:38 > 0:22:40we're going to do the herb and the fig.
0:22:40 > 0:22:44So, Lesley's fig-stuffed pork is not quite as stuffed as it was earlier.
0:22:44 > 0:22:45Oh, Lesley!
0:22:45 > 0:22:50Now back with Galton, and at last he's mastered the pasta machine.
0:22:51 > 0:22:53Here we go, this is the linguine.
0:22:53 > 0:22:57It's supposed to be like fine girls' hair, blonde girls' hair.
0:23:01 > 0:23:04- You mean naturally blonde!?- No!
0:23:05 > 0:23:07You're cheeky!
0:23:07 > 0:23:11I'm going to come over and see you in a minute. Naughty boy.
0:23:11 > 0:23:13Yes, you naughty boy! What are you suggesting?
0:23:13 > 0:23:16Lesley pops a load of pasta on her barnet? I don't think so.
0:23:16 > 0:23:20Now, as we discovered earlier, owner Giuseppe is very particular
0:23:20 > 0:23:23about what is served up in his restaurant,
0:23:23 > 0:23:27so Lesley has been very brave and served him up a taster plate.
0:23:27 > 0:23:29But will it get the thumbs up?
0:23:29 > 0:23:31I just hope they like it!
0:23:33 > 0:23:36It looks yummy, really rustic and...
0:23:36 > 0:23:38He said the right word! Rustic!
0:23:38 > 0:23:41Well, he likes the look of it, that's a start.
0:23:41 > 0:23:43But does he think his diners will?
0:23:43 > 0:23:46Do you think your customers are going to like this?
0:23:46 > 0:23:49I think so, it is very much...
0:23:49 > 0:23:55I mean, obviously, the taste of the dish itself
0:23:55 > 0:23:57will be slightly different than what we do.
0:23:57 > 0:24:01- Are you going to sell it for me? - I can't do that!
0:24:02 > 0:24:05There you are - straight from the horse's head.
0:24:05 > 0:24:07Sorry, mouth! Horse's mouth!
0:24:07 > 0:24:10Right, as this is the big-money round, earlier in the day
0:24:10 > 0:24:12when the chefs went shopping for ingredients,
0:24:12 > 0:24:15they had big money on their minds and how not to spend it.
0:24:15 > 0:24:18I'm after some pork fillet.
0:24:18 > 0:24:21I need you to give me a really good deal.
0:24:21 > 0:24:24If you take the 14, we'll do a 10% discount for you.
0:24:24 > 0:24:27- 70 quid.- 70 quid?- Yes.
0:24:27 > 0:24:29- OK.- All right? - Yeah, no, that's good.
0:24:29 > 0:24:31I'm actually quite shocked,
0:24:31 > 0:24:35that's a lot better than I thought it was going to be! Phew!
0:24:35 > 0:24:37So, Lesley's all done.
0:24:37 > 0:24:39But did Galton better her barter banter
0:24:39 > 0:24:42while shopping for shellfish at the seafood stall?
0:24:42 > 0:24:46What I'm really after, I think, is some crab meat.
0:24:46 > 0:24:51But I know this is expensive, so I'll ask.
0:24:51 > 0:24:54Hi, sir. Now, crab meat.
0:24:56 > 0:25:00- Have you got more than this? - No, only this.- How much is that?
0:25:00 > 0:25:01It's £30.
0:25:01 > 0:25:05If I have this for £30, could you throw in two of those?
0:25:06 > 0:25:08£30?
0:25:08 > 0:25:0933?
0:25:10 > 0:25:12Yeah, deal.
0:25:12 > 0:25:15Well, deal done, but you don't get a lot for your money.
0:25:15 > 0:25:18Galton's obviously planning that his crab linguine
0:25:18 > 0:25:21is heavy on the linguini and light on the crab.
0:25:21 > 0:25:24So, let's just check those final spending stats
0:25:24 > 0:25:27and see who's sitting pretty on the spending front.
0:25:27 > 0:25:31Well, Lesley's spent in total a very reasonable £146.34
0:25:31 > 0:25:33on her main course ingredients
0:25:33 > 0:25:37and she's going to put her pork on the menu at a hefty old £19.95.
0:25:39 > 0:25:41Galton once again was very sparing with his cash
0:25:41 > 0:25:47and forked out no more than £82.66 on everything for his mains.
0:25:47 > 0:25:53However, he's pricing his pasta dish on tonight's menu at £12.50.
0:25:53 > 0:25:56That's over £7 less than his rival's dish.
0:25:56 > 0:25:58He's either very brave, or very foolhardy.
0:26:00 > 0:26:01Well, back in the restaurant,
0:26:01 > 0:26:03and the guests are making their minds up.
0:26:03 > 0:26:06Would you like to order your main course, please?
0:26:06 > 0:26:09I'll have the fresh linguine, please.
0:26:09 > 0:26:11I'll have the pork medallions.
0:26:11 > 0:26:13The pork medallions, please.
0:26:13 > 0:26:15Well, if Galton was hoping people would go for the pasta
0:26:15 > 0:26:18because it's cheaper, his hopes could be dashed,
0:26:18 > 0:26:21but that was just a rough straw poll.
0:26:21 > 0:26:23It's time to find out what the guests really think
0:26:23 > 0:26:26as the whistle blows for service.
0:26:26 > 0:26:28One linguine, one pork.
0:26:28 > 0:26:30Two linguine, two pork.
0:26:30 > 0:26:33And they are off and straightaway...
0:26:33 > 0:26:34Potato! Potato!
0:26:34 > 0:26:37..Lesley's come out without her spuds.
0:26:37 > 0:26:38I forgot my potatoes.
0:26:39 > 0:26:41I don't know what happened there.
0:26:41 > 0:26:43Come on, Les, concentrate!
0:26:43 > 0:26:46Right, is it going to be a case of even-stevens again?
0:26:46 > 0:26:48Seven linguine.
0:26:48 > 0:26:49- Oh, no!- That's better!
0:26:50 > 0:26:52No, it is not.
0:26:52 > 0:26:56That is a huge order for Galton - seven linguine to nil,
0:26:56 > 0:26:58what a barnstormer!
0:26:58 > 0:27:01How much did I need that? A lot!
0:27:01 > 0:27:07Yes, but has he scored too soon? Will he be able to defend that lead?
0:27:07 > 0:27:09They don't know what they're missing.
0:27:09 > 0:27:11Six pork, one linguine.
0:27:11 > 0:27:16No. Lesley shoots and she scores. Six pork to one linguine.
0:27:16 > 0:27:21Back to even-stevens and they've now started to row about it.
0:27:21 > 0:27:25I'm very happy with how the linguine has come out.
0:27:25 > 0:27:28The only trying side is it's not selling enough.
0:27:28 > 0:27:30- It is!- No!
0:27:30 > 0:27:31Yes! Yes!
0:27:31 > 0:27:36Yes, Galton's starting to look tired. Has he got anything left?
0:27:36 > 0:27:39Five pork, one linguine.
0:27:39 > 0:27:42- Wahey!- It's a disaster.
0:27:42 > 0:27:44Yes, not the linguine rush that Galton needed,
0:27:44 > 0:27:46and he's left clutching at straws.
0:27:48 > 0:27:50Yes, so I got a good deal on the crab,
0:27:50 > 0:27:53which I'm delighted with, because I need all the help I can get.
0:27:53 > 0:27:56Five pork, three linguine away.
0:27:56 > 0:28:00After Galton's good start, there is very little in it now,
0:28:00 > 0:28:02but, unfortunately for Lesley,
0:28:02 > 0:28:04there's also very little in her pan of beans.
0:28:04 > 0:28:06That would be a tragedy, wouldn't it?
0:28:06 > 0:28:10Running out of the beans, the cheaper ingredient!
0:28:10 > 0:28:11Yes, it would, Les.
0:28:11 > 0:28:15If you run out, your orders could go straight to your rival.
0:28:15 > 0:28:16Out in the dining room,
0:28:16 > 0:28:19the customers are none the wiser about the mayhem in the kitchen,
0:28:19 > 0:28:22but are they enjoying the fruits of the labour?
0:28:22 > 0:28:26I had the linguine and was very impressed, I must say.
0:28:26 > 0:28:29I had the pork, which was really nicely flavoured,
0:28:29 > 0:28:32but I just thought the portion was a little bit too big.
0:28:32 > 0:28:33Back in the kitchen,
0:28:33 > 0:28:36and it's looking touch and go for Les's beans.
0:28:36 > 0:28:38More beans. We've got about half a pot there,
0:28:38 > 0:28:40I'm praying we've got enough.
0:28:40 > 0:28:43And team Les has now resorted to supplementing their dish
0:28:43 > 0:28:45using Galton's leftovers.
0:28:45 > 0:28:48There's a crisis with the sauce.
0:28:48 > 0:28:51So they're nicking my chicken stock from the risotto.
0:28:51 > 0:28:54But, hey, I don't mind!
0:28:54 > 0:28:56Yes, a bit cheeky, that.
0:28:56 > 0:28:58But it looks like she's just about got away with it
0:28:58 > 0:29:00as service comes to an end.
0:29:00 > 0:29:03All the orders are in, thanks very much.
0:29:03 > 0:29:06We have just enough beans, just.
0:29:08 > 0:29:11Well, you might want to hold on to that sigh of relief, Les,
0:29:11 > 0:29:13as there's been a terrible mistake.
0:29:13 > 0:29:15- It's fine.- No, it's not fine!
0:29:15 > 0:29:21I'm very sorry, guys, there is three more tables just ordering.
0:29:21 > 0:29:22We missed them.
0:29:22 > 0:29:26Yes, just when they thought it was all over, three more orders come in.
0:29:26 > 0:29:28I'm really seriously running out now.
0:29:28 > 0:29:31But Lesley has just enough beans to cover the new demand.
0:29:31 > 0:29:34Have you magicked some beans up here?
0:29:34 > 0:29:37Yes, I have. They're called magic beans.
0:29:37 > 0:29:39I'll give you magic beans!
0:29:39 > 0:29:42Now, for Galton, as it's just an extra three of each,
0:29:42 > 0:29:43it's not really helped,
0:29:43 > 0:29:46but for Lesley it's been career affirming.
0:29:46 > 0:29:50My God, I feel I've done three days work.
0:29:50 > 0:29:52I'm going back to teaching!
0:29:52 > 0:29:55So, she is exhausted, Galton is crestfallen -
0:29:55 > 0:29:57what about the customers? Did they enjoy their dinner?
0:29:57 > 0:30:00I had the linguine for my main.
0:30:00 > 0:30:03It came, it was beautifully presented,
0:30:03 > 0:30:05the red pepper really made it look appealing.
0:30:05 > 0:30:10For my main, I ordered the pork, which I thought was excellent.
0:30:10 > 0:30:12Really nice mix of flavours.
0:30:12 > 0:30:15Yes, compliments all round, but the burning question is,
0:30:15 > 0:30:17who sold the most dishes?
0:30:17 > 0:30:19BOTH: One, two, three.
0:30:22 > 0:30:25- Nothing in it, though.- Well...
0:30:25 > 0:30:27That's a big "in it", actually.
0:30:27 > 0:30:31- But there again, I spent more. - I hope so.
0:30:31 > 0:30:33I hope that pork was gold-lined!
0:30:33 > 0:30:35So, not great for Galton,
0:30:35 > 0:30:38and I'm afraid the figures back that up,
0:30:38 > 0:30:41because Lesley's 35 dishes
0:30:41 > 0:30:45actually raised a massive £698.25.
0:30:45 > 0:30:48And even when you take off the amount she spent at the shops,
0:30:48 > 0:30:52that still leaves her with a stunning profit of £551.91.
0:30:52 > 0:30:55Galton may have sold just six less dishes than Lesley,
0:30:55 > 0:30:58but as they were priced at £7 less,
0:30:58 > 0:31:01he only raised a total of £362.50.
0:31:01 > 0:31:04Take off his expenses and Galton's main course profit
0:31:04 > 0:31:08comes to just £279.84.
0:31:08 > 0:31:11That's a lot of catching-up to do, as we enter round three.
0:31:11 > 0:31:15So let's find out what treat we have in store for pudding.
0:31:15 > 0:31:20For my dessert today I'm going to do an almond lemon polenta torte
0:31:20 > 0:31:22and some poached fruits.
0:31:22 > 0:31:26Lesley's almond polenta cake will be drizzled with a lemon syrup
0:31:26 > 0:31:31and served with orange mascarpone and caramelised satsumas.
0:31:31 > 0:31:33It's sweet, it is tangy,
0:31:33 > 0:31:36it'll get the diners drooling over the menu.
0:31:36 > 0:31:38So, Galton, top that!
0:31:38 > 0:31:41For my pudding, it's going to be sort of a classic tiramisu
0:31:41 > 0:31:44and with mascarpone.
0:31:44 > 0:31:47Galton's version of the Italian classic chocolate
0:31:47 > 0:31:51and coffee tiramisu will be served with an espresso creme Inglese.
0:31:51 > 0:31:54It's rich, it's chocolaty, it's sumptuous.
0:31:54 > 0:31:56What will the diners make of those two?
0:31:58 > 0:31:59Well, back in the kitchen,
0:31:59 > 0:32:02and you can cut the competitive atmosphere with a knife.
0:32:02 > 0:32:06Can you stop what you're doing and let me use that?
0:32:06 > 0:32:09Yes, both chefs are keen to get the dessert round just right,
0:32:09 > 0:32:11and Lesley is in her element.
0:32:11 > 0:32:14What I'm doing here is the pudding,
0:32:14 > 0:32:16which is this almond lemon polenta cake.
0:32:16 > 0:32:20The great thing about this is, because it hasn't got flour in it,
0:32:20 > 0:32:23it's got a lot of almonds in it and a tiny bit of polenta.
0:32:23 > 0:32:27The polenta gives it a really nice kind of texture,
0:32:27 > 0:32:30but the almonds keep it moist, really, really moist.
0:32:30 > 0:32:33So, Lesley has an air of quiet confidence about her.
0:32:33 > 0:32:36Galton, on the other hand, is in a muddle.
0:32:36 > 0:32:39Chocolate, anyone seen my chocolate? What happened to my chocolate?
0:32:39 > 0:32:43You see, he's never made a tiramisu before, but you'd never know it.
0:32:43 > 0:32:46This in here is for my tiramisu,
0:32:46 > 0:32:51so what it is is chocolate with a hot syrup added to it
0:32:51 > 0:32:54to melt it, then lots of egg yolks,
0:32:54 > 0:32:57so ten egg yolks have gone in there.
0:32:57 > 0:32:59I'll whip some cream up into another bowl,
0:32:59 > 0:33:02add the two together, and that's it.
0:33:02 > 0:33:07So, both chefs are happy to go about their pudding business,
0:33:07 > 0:33:09until Galton stumbles on a problem.
0:33:09 > 0:33:12You see, there are only two cake tins in the kitchen
0:33:12 > 0:33:15and Lesley has both of them.
0:33:15 > 0:33:16- Lesley?- Yes?
0:33:16 > 0:33:19How long are you going to be with those tins?
0:33:19 > 0:33:23- About at least another half an hour, 45 minutes.- That's fine.
0:33:23 > 0:33:25- Is that all right, chef? - Yeah, that's fine.
0:33:25 > 0:33:28Now, when Lesley says she wants the tins for half an hour
0:33:28 > 0:33:31to 45 minutes, does that mean 45 minutes to an hour?
0:33:31 > 0:33:34Or does it mean a full two hours?
0:33:34 > 0:33:36How's my tins?
0:33:36 > 0:33:39Can they...? They're still warm, my love.
0:33:39 > 0:33:43- I'm very sorry, can I just have another half-hour?- No problem.
0:33:43 > 0:33:46I'm desperately wanting to assemble this tiramisu, but I can't,
0:33:46 > 0:33:49because Lesley has all the tins for her polenta cake
0:33:49 > 0:33:53and I can't do it until the polenta cake goes cold.
0:33:53 > 0:33:57I have to wait around. Why is it me? I always have to wait around.
0:33:57 > 0:33:58That's the trouble.
0:33:58 > 0:34:02Women are never on time, they never do things on time.
0:34:02 > 0:34:04My wife is the same.
0:34:04 > 0:34:06The bane of my life!
0:34:06 > 0:34:08Well, that's just lost Galton the ladies' vote,
0:34:08 > 0:34:11but to be fair, girls, he's got a point.
0:34:11 > 0:34:13Lesley has been hogging those tins,
0:34:13 > 0:34:16which is enough to make a chap get a little ratty.
0:34:16 > 0:34:20It's half past four, I haven't got my tins, what's happening?
0:34:20 > 0:34:25Guys, go and bring the cakes in from the outside. They're coming, honey.
0:34:25 > 0:34:26- OK.- They're coming, baby.
0:34:26 > 0:34:29Well, thank goodness for that, he's got his tins,
0:34:29 > 0:34:32and Galton at last won't have to send out a floppy tiramisu.
0:34:34 > 0:34:37Right, the rules for the desserts are a little different.
0:34:37 > 0:34:40This time the customers can pay what they think the dish is worth,
0:34:40 > 0:34:44so it's not just essential their puddings look and taste good,
0:34:44 > 0:34:48it's essential the chefs can make them as cheaply as possible,
0:34:48 > 0:34:51just in case the diners are a bunch of meanies.
0:34:51 > 0:34:53So, earlier on at the shopping stage,
0:34:53 > 0:34:56the chefs were after the best bargains,
0:34:56 > 0:34:59and at the Italian deli it was a real haggle fest.
0:34:59 > 0:35:01I want some good quality chocolate,
0:35:01 > 0:35:04I'm going to make a classic tiramisu.
0:35:04 > 0:35:10Look at that. Powerful, gives a nice bitter flavour to the tiramisu.
0:35:10 > 0:35:15Yes. Now, six bars, 70% chocolate,
0:35:15 > 0:35:19I know it's expensive. What's your best price?
0:35:19 > 0:35:22It costs 19.50. Usually we do a 10% discount.
0:35:22 > 0:35:24I need to pay less than that.
0:35:24 > 0:35:27The boss is not here, say nothing...
0:35:27 > 0:35:30(We'll charge you a tenner.)
0:35:30 > 0:35:31Deal!
0:35:31 > 0:35:34So, Galton's pleased with his deal.
0:35:34 > 0:35:36Let's see how Lesley got on.
0:35:36 > 0:35:38Luigi, would you be able to do me a deal on it, do you think?
0:35:38 > 0:35:42- Of course we will.- Fantastic. Phew!
0:35:44 > 0:35:4622.45. Let's make it £19.
0:35:46 > 0:35:49- Could you make it 18?- £18.
0:35:50 > 0:35:52And after a jolly good haggle,
0:35:52 > 0:35:57Lesley's total outlay for desserts came to £46.66.
0:35:57 > 0:36:00A good result that Galton couldn't match, although with his pudding
0:36:00 > 0:36:05ingredients coming to a total of £56.14, he's only a tenner behind.
0:36:06 > 0:36:10Back in the restaurant, the guests are baying for pud,
0:36:10 > 0:36:13but before they decide which dish they fancy, the chefs are going
0:36:13 > 0:36:18to go out there and try and convince them they should buy theirs.
0:36:18 > 0:36:22Please welcome Lesley Waters and Galton Blackiston.
0:36:22 > 0:36:24APPLAUSE AND CHEERING
0:36:24 > 0:36:26Good evening, ladies and gentlemen.
0:36:26 > 0:36:30First of all, thank you very much for coming this evening.
0:36:30 > 0:36:35My pudding is an almond and lemon warm polenta cake
0:36:35 > 0:36:36and a lovely orange syrup.
0:36:36 > 0:36:39I've gone down the route of a really classical tiramisu,
0:36:39 > 0:36:42so that's what you've got.
0:36:42 > 0:36:45You've got a coffee Inglese to go with it.
0:36:45 > 0:36:48It's one of the best things I think I've tasted for a long time.
0:36:48 > 0:36:52How very modest, Galton. Time to work the room.
0:36:52 > 0:36:55I can only go on taste, I am a pudding freak myself.
0:36:55 > 0:36:59That's where I started off in the kitchen, on the desserts.
0:36:59 > 0:37:03So it's really, really moist. It's not dry, like a cake.
0:37:03 > 0:37:06So, has either Galton's past history
0:37:06 > 0:37:09or the moistness of Lesley's cake swung the deal?
0:37:09 > 0:37:13I'm going to order the orange polenta cake.
0:37:13 > 0:37:18I love polenta and I love the fruit element and the nut element.
0:37:18 > 0:37:20I've always wanted to have the tiramisu,
0:37:20 > 0:37:23because it's one of my favourite desserts.
0:37:23 > 0:37:26Although, I don't think it's like the traditional tiramisu.
0:37:26 > 0:37:29Well, while the guests make their minds up in the dining room,
0:37:29 > 0:37:32back in the kitchen it's time for the chefs to see
0:37:32 > 0:37:34if their puds live up to their sales pitch.
0:37:34 > 0:37:37I love the custard with it.
0:37:37 > 0:37:40- You see, I do think that works together.- It does!
0:37:40 > 0:37:42But wherever you go in Italy,
0:37:42 > 0:37:45you'll probably find each area has their own interpretation...
0:37:45 > 0:37:47- Yeah, yeah.- ..of a tiramisu.
0:37:47 > 0:37:50And in Norfolk, that's a tiramisu.
0:37:50 > 0:37:52On to the polenta cake.
0:37:54 > 0:37:56I like it.
0:37:56 > 0:37:58This is depressing.
0:37:58 > 0:38:00What are you depressed about?!
0:38:00 > 0:38:02Everything you've done I've liked!
0:38:02 > 0:38:05Everything you've done I've liked, what's wrong with that?
0:38:05 > 0:38:08Two different styles, but it's still really enjoyable food,
0:38:08 > 0:38:10that's what it's about, isn't it?
0:38:10 > 0:38:13Goodness me, they are like an old married couple!
0:38:13 > 0:38:16Giuseppe, put an end to this bickering and call some orders.
0:38:16 > 0:38:19Two polenta, two tiramisu.
0:38:21 > 0:38:23What would you like as a dessert?
0:38:23 > 0:38:25I'm going to have the almond and lemon.
0:38:25 > 0:38:27Tiramisu, please.
0:38:27 > 0:38:29One polenta, one tiramisu.
0:38:29 > 0:38:32Four tiramisu and three polenta.
0:38:32 > 0:38:35Well, the tiramisu is edging ahead after the first few orders.
0:38:35 > 0:38:39I wonder if that had anything to do with Galton's sales technique.
0:38:39 > 0:38:40I did a good enough pitch, I must admit.
0:38:40 > 0:38:42I told them all about it, how I made it,
0:38:42 > 0:38:44how I started off as a pastry chef.
0:38:44 > 0:38:48Yeah, are you sure it was nothing to do with your portion size?
0:38:48 > 0:38:53I did notice that Galton took out a rather huge lump of tiramisu cake
0:38:53 > 0:38:55when he went out - look at it now.
0:38:55 > 0:38:58Ooh, Galton! Are you stinting on your portions?
0:38:58 > 0:39:01Well, whatever he did, it seems to have worked.
0:39:01 > 0:39:03Two polenta, one tiramisu.
0:39:03 > 0:39:05One polenta, one tiramisu.
0:39:05 > 0:39:07Four tiramisu.
0:39:07 > 0:39:09Two tiramisu, two polenta.
0:39:09 > 0:39:13We're not that many down. So there.
0:39:13 > 0:39:15Yes, Lesley's nonchalant.
0:39:15 > 0:39:17She knows that the odd tiramisu here or there
0:39:17 > 0:39:20isn't going to swing this competition,
0:39:20 > 0:39:22as indeed does Galton.
0:39:22 > 0:39:25It needs, really, to be seven tiramisu and no polenta.
0:39:27 > 0:39:29Seven tiramisu? You'll be lucky!
0:39:29 > 0:39:32- Seven tiramisu.- Oooh!
0:39:32 > 0:39:34Like that! Like that!
0:39:34 > 0:39:37Oh! He is lucky!
0:39:37 > 0:39:40So, just who is it ordering all the chocolate in the dining room?
0:39:40 > 0:39:42Could it possibly be ladies?
0:39:42 > 0:39:44I'm going to order the tiramisu,
0:39:44 > 0:39:47and the espresso creme Inglese that went with it.
0:39:47 > 0:39:48Tiramisu, please.
0:39:48 > 0:39:50Yes, the ladies are loving the chocolate,
0:39:50 > 0:39:54but there are gentlemen out there and they have to eat too, you know.
0:39:54 > 0:39:55One cake down.
0:39:56 > 0:39:58This one I'll get plenty out of.
0:39:58 > 0:40:01I'm quietly confident I'll have enough cake.
0:40:01 > 0:40:04Now, as the tiramisu starts selling out, Lesley has noticed
0:40:04 > 0:40:07a little something going on on Galton's plates.
0:40:07 > 0:40:10That tiramisu is getting smaller and smaller.
0:40:10 > 0:40:15Look, there's a difference between selling a doorstep and a nice slice.
0:40:15 > 0:40:17As it turns out, it doesn't matter whether your potions
0:40:17 > 0:40:19are big or small, Galton,
0:40:19 > 0:40:21I'm afraid Giuseppe has a bit of bad news for you.
0:40:21 > 0:40:24- Six polenta.- I can't help...
0:40:24 > 0:40:25Six polenta?!
0:40:25 > 0:40:28Yes, that could be a killer blow for Galton.
0:40:28 > 0:40:31It has also meant that Lesley is now strangely silent
0:40:31 > 0:40:33about Galton's portion sizes.
0:40:33 > 0:40:37- Are your portions getting smaller?- No!
0:40:37 > 0:40:39Well, you're both up to mischief,
0:40:39 > 0:40:42so it's just as well service has come to an end.
0:40:42 > 0:40:45But out in the restaurant, how did those final few dishes go down?
0:40:45 > 0:40:46And, more importantly,
0:40:46 > 0:40:49what do the customers think the pudding is worth?
0:40:49 > 0:40:56I had polenta cake with the satsumas and it was absolutely amazing.
0:40:56 > 0:40:59I paid £10 for it because it was well worth it.
0:40:59 > 0:41:02I had the tiramisu, which I found was delicious,
0:41:02 > 0:41:06I'm a tiramisu fan, and I ended up paying £10 for it.
0:41:06 > 0:41:09So, is that going to be enough for Galton to catch up with Lesley?
0:41:09 > 0:41:12Well, while we tot up the final profits,
0:41:12 > 0:41:16let's find out just how many desserts our chefs actually sold.
0:41:16 > 0:41:18It was, in the end, a close call.
0:41:18 > 0:41:21Galton managed to sell 32 portions of tiramisu,
0:41:21 > 0:41:25while Lesley in the end just pipped him at the post with 33.
0:41:25 > 0:41:29But it all comes down to what people have paid.
0:41:29 > 0:41:31It's been a day of high drama for our chefs.
0:41:31 > 0:41:33There's been laughs, tears,
0:41:33 > 0:41:35and of course there's been a lot of cooking.
0:41:35 > 0:41:38But at last it's time to hang up the aprons
0:41:38 > 0:41:40and find out today's overall profits.
0:41:40 > 0:41:44BOTH: One, two, three, go.
0:41:45 > 0:41:47Look at the profit you've made!
0:41:47 > 0:41:51- That's extraordinary!- Oh, my God!
0:41:51 > 0:41:54I would normally say that is pretty good,
0:41:54 > 0:41:57but that is amazing.
0:41:57 > 0:42:00I don't know what to say. I'm never short for words.
0:42:00 > 0:42:04I've had a great day and I'm absolutely exhausted,
0:42:04 > 0:42:06but I'm so thrilled.
0:42:09 > 0:42:12People out there have enjoyed the evening, and that, to me,
0:42:12 > 0:42:15is the most important thing. That's my thing of being a chef.
0:42:15 > 0:42:18I want to see happy faces when I go in the dining room.
0:42:18 > 0:42:20And I think we've achieved that,
0:42:20 > 0:42:22and to make that sort of profit is great.
0:42:22 > 0:42:25Well, in the end, a convincing win for Lesley,
0:42:25 > 0:42:28but when you think about it everyone is a winner,
0:42:28 > 0:42:31as both chefs have earned a massive amount of money
0:42:31 > 0:42:32for their chosen charities.
0:42:32 > 0:42:36My charity today is Wessex Heartbeat,
0:42:36 > 0:42:40and this is a charity that helps people who have heart problems.
0:42:40 > 0:42:44My charity is the Royal National Lifeboat Institution,
0:42:44 > 0:42:47and they save lives around the country.
0:42:47 > 0:42:50Yes, it's hats off once again, as two top chefs have shown
0:42:50 > 0:42:54they have what it takes to put their menus where their mouths are.
0:42:54 > 0:42:56For a selection of recipes from the series, log on to...
0:43:23 > 0:43:27Subtitles by Red Bee Media Ltd