0:00:02 > 0:00:04- Britain's top chefs... - Yeeha!
0:00:04 > 0:00:06..are going up against each other...
0:00:06 > 0:00:08This is going to be a good battle.
0:00:08 > 0:00:14..to see who can make the most money from creating fabulous food for the Great British public.
0:00:14 > 0:00:16It's all about making money.
0:00:16 > 0:00:19Our award-winning chefs will be putting their reputations on the line...
0:00:19 > 0:00:21Help me!
0:00:21 > 0:00:25- ..as they're EACH challenged to produce a delicious three-course meal...- Yes!
0:00:25 > 0:00:27..for a room full of ravenous diners.
0:00:27 > 0:00:30- We can't have customers waiting! - We want beef!- Perfect.
0:00:30 > 0:00:32Wow!
0:00:32 > 0:00:35They'll be working in kitchens they've never set foot in before.
0:00:35 > 0:00:36This is impossible!
0:00:36 > 0:00:37With a limited budget.
0:00:37 > 0:00:40- Deal!- You've got to go lower than that!
0:00:40 > 0:00:43And up against the deadline of that day's service.
0:00:43 > 0:00:44That took forever to cook.
0:00:44 > 0:00:47But the question is who will make the most money...
0:00:47 > 0:00:49- Rock on! - ..and win?
0:00:49 > 0:00:51We came, we saw, we conquered.
0:00:51 > 0:00:53Coming up -
0:00:53 > 0:00:56One of today's chefs comes face to face with his greatest fan.
0:00:56 > 0:00:58Where did you get this, out of your bag?
0:00:58 > 0:01:00And there's a thief in the kitchen.
0:01:00 > 0:01:03- Waste not want not, eh! - Five quid, please.
0:01:03 > 0:01:05But the big question is; whose dishes
0:01:05 > 0:01:09will the customers in this top class Spanish restaurant choose?
0:01:09 > 0:01:11Where's the waiting staff? I think they've all gone home.
0:01:11 > 0:01:14Chefs, Put Your Menu Where Your Mouth Is!
0:01:40 > 0:01:43Friends, food lovers, sports fans.
0:01:43 > 0:01:46Yes, it's time once more to twiddle the knob on your oven
0:01:46 > 0:01:50right up to full as two toreadors of the cooking world
0:01:50 > 0:01:52are about to enter the culinary arena
0:01:52 > 0:01:55for a considerably colossal kitchen clash.
0:01:55 > 0:02:03For one lies victory and adulation, for the other a supersize serving of servitude and shame.
0:02:06 > 0:02:10- Ooh!- And first into the ring is a critically acclaimed chef
0:02:10 > 0:02:12who's worked at more Michelin star restaurants
0:02:12 > 0:02:15then you can wave a copper bottomed pot at.
0:02:15 > 0:02:18Trained in the very finest of French fine dining,
0:02:18 > 0:02:20he's king of the modern classic.
0:02:20 > 0:02:22He's cool, he's calm, he's collected,
0:02:22 > 0:02:26he's Jun Tanaka.
0:02:26 > 0:02:28I love cooking, it's a passion.
0:02:28 > 0:02:31I believe all chefs are competitive. It's in our nature.
0:02:31 > 0:02:34I'm incredibly focused, I'm calm, I'm organised.
0:02:34 > 0:02:39I definitely like winning. I mean, who doesn't like winning?
0:02:39 > 0:02:41Jun's rival today is a kitchen heavyweight
0:02:41 > 0:02:43who's charged his way up the culinary ladder,
0:02:43 > 0:02:48getting his first Michelin star at the tender age of 29.
0:02:48 > 0:02:51He currently runs no less than four,
0:02:51 > 0:02:54yes, four classic British food restaurants.
0:02:54 > 0:02:57Let's give it up large for Richard Phillips!
0:03:00 > 0:03:02I'm very emotional, very passionate
0:03:02 > 0:03:04and I want the best at all times
0:03:04 > 0:03:07and I do whatever I have to to get that,
0:03:07 > 0:03:09I'm very, very competitive and it's going to be very hard
0:03:09 > 0:03:11to beat me in this competition.
0:03:13 > 0:03:17Yes, they can talk the talk but can they cook the cooking?
0:03:17 > 0:03:19Because unbeknown to our brave challengers,
0:03:19 > 0:03:23London is the arena for tonight's culinary bloodbath.
0:03:23 > 0:03:25And specifically, L'Albufera,
0:03:25 > 0:03:30a fine dining restaurant in a prestigious Regent's Park hotel.
0:03:30 > 0:03:34All well and good, apart from the fact it's Spanish!
0:03:35 > 0:03:39Yes. Which is a right old Hispanic spanner in the Iberian works
0:03:39 > 0:03:42for our French and British cuisine specialists.
0:03:42 > 0:03:45With a menu that mixes up modern and traditional,
0:03:45 > 0:03:47using only the finest produce from Spain,
0:03:47 > 0:03:52the customers here expect more than a paltry plate of paella!
0:03:52 > 0:03:55Our chefs better have a head for haggling too,
0:03:55 > 0:03:58because they need to source and buy their ingredients
0:03:58 > 0:04:01on an itsy bitsy budget of £400.
0:04:01 > 0:04:04The winner is the chef who makes the most profit
0:04:04 > 0:04:07and their takings are donated to a charity of their choice.
0:04:07 > 0:04:10So, Jun Tanaka and Richard Philips,
0:04:10 > 0:04:14it's time to Put Your Menu Where Your Mouth Is!
0:04:14 > 0:04:19- So Spanish, how's your Spanish? - Err...what? Speaking or cooking?
0:04:19 > 0:04:22Spanish food, I mean, I've never really cooked Spanish food
0:04:22 > 0:04:24but it's all about the produce, isn't it.
0:04:24 > 0:04:27Yeah, simple, effective food. That's what it's about really.
0:04:27 > 0:04:3160 covers for £400. I mean, that's a pretty tight budget.
0:04:31 > 0:04:35I think it's the budget with the covers that makes it challenging.
0:04:35 > 0:04:37We have to be tight and watch what we spend on today
0:04:37 > 0:04:40but I wouldn't say Spanish cooking's really my comfort zone either,
0:04:40 > 0:04:43so it's gonna be a challenging, exciting day.
0:04:43 > 0:04:45- Good luck.- Good luck.
0:04:45 > 0:04:48Well, this promises to be one evenly-matched fight
0:04:48 > 0:04:52as both our chefs are completely out of their comfort zones.
0:04:52 > 0:04:55So how are they planning to emerge victorious?
0:04:55 > 0:04:59My strategy is to create something a little bit more interesting
0:04:59 > 0:05:02than your traditional, classic Spanish dishes,
0:05:02 > 0:05:04like the paella or croquetas.
0:05:04 > 0:05:07I want something with luxury ingredients,
0:05:07 > 0:05:10that's really gonna draw the customers to choose my dishes.
0:05:10 > 0:05:13When you think of Spanish food you think of seafood.
0:05:13 > 0:05:17I'm gonna buck the trend. I'm gonna go more mainland Spain, probably more meaty dishes.
0:05:17 > 0:05:21The key thing with Spanish cooking, it's got to be really wholesome, but fresh flavours.
0:05:21 > 0:05:23That's going to be quite expensive
0:05:23 > 0:05:26so I'm gonna really have to negotiate my prices well today
0:05:26 > 0:05:28and make sure I get the best value for money.
0:05:29 > 0:05:33So Jun is thinking 'costa lotta' instead of Costa Blanca
0:05:33 > 0:05:36and for Richard it's all about the ingredients.
0:05:36 > 0:05:39But how does that translate onto the plate?
0:05:39 > 0:05:43Let's find out what the chefs have in store for round numero uno.
0:05:43 > 0:05:46My starter is going to be something really luxurious,
0:05:46 > 0:05:48it's going to be caramelised scallops.
0:05:48 > 0:05:51It is going to blow their minds.
0:05:51 > 0:05:55Jun's caramelised scallops will be sitting on a butternut squash puree,
0:05:55 > 0:05:58and served with Iberico ham shavings.
0:05:58 > 0:06:03It's cheeky, it's tasty, it's packed with Spanish delight.
0:06:03 > 0:06:06What could Richard do to top that?
0:06:06 > 0:06:10So my starter today. I'm thinking a bit of a classic combination,
0:06:10 > 0:06:12monkfish with some chorizo.
0:06:12 > 0:06:18Richard's monkfish medallions will be served on top of a chorizo and chickpea salad,
0:06:18 > 0:06:21with aged balsamic vinegar and a tomato and lemon dressing.
0:06:21 > 0:06:26Light, fresh, delicious - like a party going on in your mouth.
0:06:26 > 0:06:29And that's the decision for the diners:
0:06:29 > 0:06:33Scallops or monkfish, which one would you choose?
0:06:34 > 0:06:37So our chefs have their menus mapped out,
0:06:37 > 0:06:39but that's only half the battle.
0:06:39 > 0:06:41They now have to cook in a kitchen
0:06:41 > 0:06:43they've never even clapped eyes on before.
0:06:43 > 0:06:46We are giving them a fighting chance though,
0:06:46 > 0:06:49as each will have two members of the regular kitchen staff to help them.
0:06:49 > 0:06:53And today they've come dressed for business...as ninjas!
0:06:53 > 0:06:55- Are you up for this?- Yes.- Yeah.
0:06:55 > 0:06:59- I don't know the kitchen, you don't know me.- Ready to go?- Yes.
0:06:59 > 0:07:00- Let's get on! - Let's win this!
0:07:02 > 0:07:06Efficient, to the point, and with only a few hours until service,
0:07:06 > 0:07:09there's certainly no time for siesta.
0:07:09 > 0:07:12Err...the chorizo, which is here, I'll show you how to cut that.
0:07:12 > 0:07:14Chickpeas, I've seen up there, so you just open them,
0:07:14 > 0:07:16drain them through, very little wash.
0:07:16 > 0:07:18There should be brown sugar with the fish as well.
0:07:18 > 0:07:21For Richard it's all about delegation.
0:07:21 > 0:07:25Do everything, put it all into containers, onto a tray - perfect.
0:07:25 > 0:07:28Whereas Jun is taking a more hands-on approach
0:07:28 > 0:07:31with his butternut squash puree.
0:07:31 > 0:07:33We've got butter in there, slightly nutty brown colour,
0:07:33 > 0:07:37that's really important you get that wonderful nutty flavour.
0:07:37 > 0:07:40Chopped onions goes in, as soon as I put the onions,
0:07:40 > 0:07:42we are gonna add a touch of seasoning
0:07:42 > 0:07:44and that salt is going to draw out the water
0:07:44 > 0:07:47from the onions and prevent them from colouring up too much.
0:07:47 > 0:07:49I'm gonna add the butternut squash
0:07:49 > 0:07:51and them I'm gonna turn down the heat
0:07:51 > 0:07:53and let it slowly stew,
0:07:53 > 0:07:56which is going to bring out all that sweetness.
0:07:56 > 0:08:00I'm gonna add a touch of water, not too much cos I want it quite thick,
0:08:00 > 0:08:02and then I'm going to add a little bit of stock.
0:08:04 > 0:08:07In this kitchen the chefs are eyeball to eyeball
0:08:07 > 0:08:11so there's no secrets about what they're cooking today.
0:08:11 > 0:08:12So what's the starter?
0:08:12 > 0:08:16- It's going to be scallops.- Oh, OK. - Everyone loves scallops.- Yeah.
0:08:16 > 0:08:19- Although they are pricey.- Not cheap. What are you doing those with?
0:08:19 > 0:08:22- Iberico ham.- Nice. I bet that wasn't cheap either.
0:08:22 > 0:08:24And butternut squash puree.
0:08:24 > 0:08:27Wafer thin, guy knew what he was doing when he sliced that didn't he?
0:08:27 > 0:08:29Absolutely lovely, that is.
0:08:29 > 0:08:32That's a new tactic - nibble your way through your rival's ingredients
0:08:32 > 0:08:33before they can serve it up!
0:08:33 > 0:08:36So Richard, you didn't tell me what you were cooking.
0:08:36 > 0:08:39Ah, see? Cards very close to the chest.
0:08:39 > 0:08:42Yep, there are no flies on Richard.
0:08:42 > 0:08:43Jun's menu sounds really nice,
0:08:43 > 0:08:45he's gone for some very expensive ingredients
0:08:45 > 0:08:49I'd imagine he's right at the top of his budget, I would of thought.
0:08:49 > 0:08:51I'd be interested to see how much he spent.
0:08:51 > 0:08:54Wouldn't you just! Because let's remember,
0:08:54 > 0:08:56this competition isn't just about cooking,
0:08:56 > 0:09:00the winning chef is the one that makes the most profit.
0:09:00 > 0:09:04So earlier in the day when they went shopping for their ingredients,
0:09:04 > 0:09:07both chefs needed to keep a tight hold on the purse strings.
0:09:07 > 0:09:10Richard headed straight for a Spanish deli
0:09:10 > 0:09:12in search of spicy sausage.
0:09:12 > 0:09:16- I'm looking for uncooked chorizo, you have some?- Yeah, we have.
0:09:16 > 0:09:20This is a really nice chorizo which is made in Salamanca.
0:09:20 > 0:09:23OK. I'll take that. How much?
0:09:23 > 0:09:27This is £30 per kilo, it's around £15.
0:09:27 > 0:09:30OK, £15 just for that piece.
0:09:30 > 0:09:33- What can you do? A better price? - Better price?
0:09:33 > 0:09:37- What if I said £10? - No, I don't know...
0:09:37 > 0:09:39We have to sell for £15.
0:09:39 > 0:09:42There's nothing you can do, not even a few pounds?
0:09:42 > 0:09:44- No.- I'll meet you halfway at £12.50.
0:09:44 > 0:09:47- Sorry, I can't do it.- Really? You strike a hard bargain.
0:09:47 > 0:09:50Well I need it, it's a fundamental part of my dish.
0:09:50 > 0:09:52If you're not gonna knock anything off,
0:09:52 > 0:09:54I'll have to find that money elsewhere.
0:09:54 > 0:09:57- I'll take it.- Yeah, sure. Thank you.
0:09:57 > 0:09:59A case of 'no way jose' for Richard.
0:09:59 > 0:10:01So did Jun fare any better?
0:10:01 > 0:10:06He headed to the same central London deli for his Iberico ham.
0:10:06 > 0:10:09Ah, this is exactly what I'm looking for,
0:10:09 > 0:10:10but I need to get a really good deal.
0:10:10 > 0:10:14If you can tell me, how much per kilo?
0:10:14 > 0:10:20Err...this normally we sell at £170 per kilo.
0:10:20 > 0:10:24How much? £170! That's a mighty pricey piggy!
0:10:24 > 0:10:28So if it's 10 grams a portion, I need 400 grams.
0:10:28 > 0:10:30Yeah, it would be £68.
0:10:30 > 0:10:34Is there any way you could do that for...50?
0:10:34 > 0:10:36For £50 instead of 68?
0:10:36 > 0:10:39I say we make a deal and you can have it for £50.
0:10:39 > 0:10:41Yep. That's a deal.
0:10:41 > 0:10:43Well, he got himself a decent discount.
0:10:43 > 0:10:45Although I'm not sure whether it was bartering
0:10:45 > 0:10:48or outright flirting that sealed the deal,
0:10:48 > 0:10:51but the senorita she said 'si'.
0:10:51 > 0:10:54So how will that spend affect tonight's menu prices?
0:10:54 > 0:10:58Well, Jun's total expenditure on all his starter ingredients
0:10:58 > 0:11:00came to a budget busting £128.61.
0:11:03 > 0:11:06But with Spain's finest ham included in his dish,
0:11:06 > 0:11:10he thinks £11.50 is a fair price for his starter.
0:11:11 > 0:11:16Richard also spent high with all his ingredients totalling £117.58.
0:11:16 > 0:11:20Crucially though, he's putting his starter on the menu
0:11:20 > 0:11:21at £2.00 less than Jun's
0:11:21 > 0:11:23so it means he's going to have to shift
0:11:23 > 0:11:26a lot more plates to take the lead.
0:11:28 > 0:11:30Back in the kitchen
0:11:30 > 0:11:34and all those expensive ingredients are put straight to good use.
0:11:34 > 0:11:36So the chorizo's gone into the dry pan, high heat.
0:11:36 > 0:11:38We've cooked it through.
0:11:38 > 0:11:42As it starts to cook the fat from the chorizo comes out of the chorizo itself
0:11:42 > 0:11:45and that's what I'm going to use to make my dressing.
0:11:45 > 0:11:48So I put it into a strainer and we drain off all the oil
0:11:48 > 0:11:51and we have this amazing orange oil
0:11:51 > 0:11:55which is gonna be made into a vinaigrette to go with the monkfish.
0:11:55 > 0:11:58And with all that chorizo and jamon sizzling away
0:11:58 > 0:12:03it's not long before the Spanish flavour rubs off on one the chefs.
0:12:03 > 0:12:05- Alright, Jun. How's it going here? - Yeah, alright.
0:12:05 > 0:12:09- You look like you're a bit hot. - No, no.
0:12:09 > 0:12:11Actually, you can do that for me.
0:12:11 > 0:12:13A Spanish fan for you.
0:12:13 > 0:12:15Let's hope you've got a lot of fans out there tonight.
0:12:15 > 0:12:18Where did you get this, out your bag?
0:12:18 > 0:12:20It actually suits you, it really does.
0:12:22 > 0:12:24Yes, he'll be whipping out his castanets next!
0:12:24 > 0:12:26Though hopefully not too soon,
0:12:26 > 0:12:29as the diners have started to arrive.
0:12:29 > 0:12:33Now tonight's restaurant is a hotel, so unlike a normal restaurant,
0:12:33 > 0:12:36where most bookings are taken in advance,
0:12:36 > 0:12:39here there's no telling how many guests will turn up.
0:12:39 > 0:12:43It can seat 60, but some nights there are less
0:12:43 > 0:12:46and tonight looks like one of those nights.
0:12:47 > 0:12:50Currently there are less than 30 diners.
0:12:50 > 0:12:52This is every chef's worst nightmare
0:12:52 > 0:12:56because making a profit now is all the more difficult.
0:12:56 > 0:13:01The bad news has hit the kitchen and it's not gone down well.
0:13:01 > 0:13:05- 26 in the building, is there?- Yeah. - That's not gonna be good. We're not gonna make a lot of profit.
0:13:05 > 0:13:08If it's 26 people in there I'm not gonna make any profit.
0:13:08 > 0:13:10- It will be a loss, probably. - Yeah, I think so.
0:13:10 > 0:13:13- I mean, that's less than half.- Yeah, yeah.- Do you know what I mean?
0:13:13 > 0:13:17So are you gonna go bigger portions, expecting less to turn up?
0:13:17 > 0:13:19No, I'm gonna keep my powder dry,
0:13:19 > 0:13:21I'm gonna stick to the same game plan.
0:13:21 > 0:13:23Yes, both chefs will now be praying
0:13:23 > 0:13:26that the diners will go for their dish.
0:13:26 > 0:13:30But is it the monkfish or the scallops that's taken their fancy?
0:13:30 > 0:13:32The menu is amazing.
0:13:32 > 0:13:35I actually found it really hard to decide between the starters.
0:13:35 > 0:13:39Scallops or monkfish medallions, it's quite difficult isn't it?
0:13:39 > 0:13:43There's so many things on here, we won't be able to choose between all of them.
0:13:43 > 0:13:46Well the diners are finding it a difficult choice.
0:13:46 > 0:13:48Time for the chefs to try each other's dishes
0:13:48 > 0:13:51and see which one they think is best.
0:13:51 > 0:13:54- Ham is lovely. Ham's fantastic. - Yeah. Really, really nice.
0:13:54 > 0:13:57- Scallop comes through doesn't it? - Nice, yeah, yeah exactly.
0:13:57 > 0:14:00Like you say the ham's got a strong flavour,
0:14:00 > 0:14:02I like the almond. Works nicely.
0:14:02 > 0:14:05I've got chickpeas, chorizo, olives underneath mixed together,
0:14:05 > 0:14:07nice little vinaigrette there,
0:14:07 > 0:14:10saffron marinated monkfish loins, sliced, put on top.
0:14:10 > 0:14:12Just simple.
0:14:14 > 0:14:16That's a lot fresher and lighter than I thought.
0:14:16 > 0:14:19Well, it's all very complimentary face to face,
0:14:19 > 0:14:21but what do the chefs really think?
0:14:21 > 0:14:24I would be surprised if people feel they've got value for money,
0:14:24 > 0:14:27but I think the flavours and quality of ingredients there
0:14:27 > 0:14:29will probably back that up.
0:14:29 > 0:14:32Yes, I think there's a compliment in there somewhere. Jun?
0:14:32 > 0:14:36Monkfish, chickpeas, I thought it would be really heavy for a starter
0:14:36 > 0:14:39but actually, it's fresh, it's light and the flavours
0:14:39 > 0:14:42work really well together. Damn!
0:14:42 > 0:14:45Yes, begrudging admiration.
0:14:45 > 0:14:47But before they have time to digest any further,
0:14:47 > 0:14:51regular head chef Gines arrives with an important announcement.
0:14:53 > 0:14:55OK guys, everybody ready?
0:14:55 > 0:14:57I think we can safely say we're ready.
0:14:57 > 0:15:00Five minutes to service, OK. Good luck, eh? Let's go!
0:15:00 > 0:15:02When you're ready, off you go.
0:15:02 > 0:15:04There's no turning back now.
0:15:04 > 0:15:07- The first orders are coming in... - Monkfish medallions.
0:15:07 > 0:15:09Scallops, please.
0:15:09 > 0:15:11So it's uno, dos, tres, go!
0:15:11 > 0:15:13The scallops for you, ma'am?
0:15:13 > 0:15:15Yes, I'll go scallops as well, please.
0:15:15 > 0:15:17- For you?- Scallops as well, please.
0:15:17 > 0:15:20And the first flurry of orders look good for Jun.
0:15:20 > 0:15:22Four scallops.
0:15:22 > 0:15:25But it's not long before the monkfish starts to pick up.
0:15:25 > 0:15:27So the first two cheques in - all scallops.
0:15:27 > 0:15:30That was pretty scary to begin with.
0:15:30 > 0:15:32I'll go with the roast monkfish medallions.
0:15:32 > 0:15:35Can I have the roast monkfish, please?
0:15:36 > 0:15:38After the initial demand for scallops
0:15:38 > 0:15:41the orders are now starting to even out.
0:15:41 > 0:15:43but both chefs are keenly aware
0:15:43 > 0:15:47that every single dish sold is absolutely vital.
0:15:47 > 0:15:49This dish is an expensive dish.
0:15:49 > 0:15:52I've got scallops on there, Iberico ham.
0:15:52 > 0:15:55I need to sell a lot, otherwise I'll lose money on it.
0:15:55 > 0:16:00With less dishes to prepare, presentation is now key to success,
0:16:00 > 0:16:03as the chefs are desperate to win the diners over.
0:16:03 > 0:16:08We've got our chickpea and chorizo and the olive in the centre, there.
0:16:08 > 0:16:11A little bit more, make it rounder as well, please.
0:16:11 > 0:16:14You've got beautiful monkfish, look at the contrast of colours,
0:16:14 > 0:16:17you've got the lovely saffron red on the outside there,
0:16:17 > 0:16:18where it's been marinated.
0:16:18 > 0:16:21A little bit closer together as well, a little bit rounder.
0:16:23 > 0:16:27We got our salad leaves so that goes on top.
0:16:27 > 0:16:30Not too much, we don't want to hide the gorgeous monkfish.
0:16:30 > 0:16:32So four bits.
0:16:32 > 0:16:34A little bit of mint ripped on top,
0:16:34 > 0:16:36and there we go.
0:16:36 > 0:16:38Beautiful, finished dish.
0:16:38 > 0:16:39Yes, they all look lovely,
0:16:39 > 0:16:42but don't forget to get them to the customers!
0:16:42 > 0:16:44Service! How long to scallops, Jun?
0:16:44 > 0:16:47- Right now. - Those two, on their own, are.
0:16:47 > 0:16:50- So you can send them.- I can send them...- Don't let them go cold.
0:16:50 > 0:16:53- Service!- Where's the waiting staff? I think they've gone home.
0:16:53 > 0:16:55The scallops, please.
0:16:55 > 0:16:59Little by little, the scallops are outselling the monkfish.
0:16:59 > 0:17:03But it's not long before service starts to grind to a halt,
0:17:03 > 0:17:08leaving our chefs pondering over the expensive food they haven't sold.
0:17:08 > 0:17:11However just when they thought it was all over,
0:17:11 > 0:17:13there's some good news for the chefs.
0:17:16 > 0:17:20Table for six! Three more scallop, three more fish!
0:17:20 > 0:17:22Yes, there's a few late arrivals,
0:17:22 > 0:17:26but sadly for Richard, there's not the sudden surge for monkfish
0:17:26 > 0:17:31that he's hoping for, and he's left once again whistling in the wind.
0:17:31 > 0:17:33HE WHISTLES
0:17:33 > 0:17:36And it's not gone unnoticed by Jun.
0:17:36 > 0:17:40I sold more scallops, the scallop dish is £2 more expensive per dish
0:17:40 > 0:17:43so I have definitely taken more money than Richard's side.
0:17:43 > 0:17:45And with the last few orders trickling in,
0:17:45 > 0:17:47round one comes to an end.
0:17:51 > 0:17:54So what was the final opinion from the diners?
0:17:55 > 0:17:58I had the scallops and the flavours were sensational.
0:17:58 > 0:18:02The butternut squash puree blended everything and it made the dish, it was delicious.
0:18:02 > 0:18:05With the monkfish there was the chickpeas and the chorizo
0:18:05 > 0:18:08were what stood out to me. They were amazing.
0:18:08 > 0:18:11The chickpeas, I've never tasted chickpeas this good before,
0:18:11 > 0:18:14I could have had just chickpeas and would've loved it.
0:18:14 > 0:18:17Well, both dishes were well received by this small
0:18:17 > 0:18:19but perfectly formed bunch of epicureans,
0:18:19 > 0:18:22but which chef sold the most dishes?
0:18:22 > 0:18:24BOTH: Ready? One, two, three.
0:18:24 > 0:18:27- Actually...- Oh, that's not bad. I'll take that.
0:18:27 > 0:18:30- I thought it would be more. - Yeah, I thought you sold more,
0:18:30 > 0:18:32a lot more than me than that.
0:18:32 > 0:18:34- Well done.- Cheers.
0:18:34 > 0:18:37Yes, as expected Jun takes round one,
0:18:37 > 0:18:39but the question that will be eating away at the chefs
0:18:39 > 0:18:43is were there enough dishes sold to put them into profit?
0:18:43 > 0:18:45Let's check the stats.
0:18:45 > 0:18:49Jun's 16 dishes raised a total of £184.00.
0:18:49 > 0:18:52Take away the money he spent on ingredients
0:18:52 > 0:18:56and that leaves a small but important £55.39 of pure profit.
0:18:56 > 0:18:58Relief for him.
0:19:00 > 0:19:03However, Richard's 11 dishes were selling for £2 less
0:19:03 > 0:19:06and only brought him in a paltry £104.50.
0:19:07 > 0:19:12So when you deduct his expenses he's left with a loss of £13.08.
0:19:13 > 0:19:16He's now in the red and looking vulnerable
0:19:16 > 0:19:19as we head into round two, the main course.
0:19:21 > 0:19:24Both chefs will be acutely aware that this is the round
0:19:24 > 0:19:26with the biggest money potential.
0:19:26 > 0:19:31However, with so few guests it's also where the losses could be catastrophic,
0:19:31 > 0:19:34it's that fine line between success and financial ruin
0:19:34 > 0:19:38that chefs have to face every day of their working lives.
0:19:38 > 0:19:41So what are they planning to serve up to save their bacon?
0:19:42 > 0:19:45My main course is going to be a crisp braised sea bass.
0:19:45 > 0:19:49Jun's crispy sea bass will be served with paprika roast potatoes
0:19:49 > 0:19:53and a warm salad of chorizo, pimientos
0:19:53 > 0:19:56and a drizzle of basil and caper dressing.
0:19:56 > 0:19:59Light, packed with flavour... Top that, Richard!
0:19:59 > 0:20:02So for my main course, I'm choosing pork.
0:20:02 > 0:20:06Richard's roast marinated pork loin will come with rosemary potatoes,
0:20:06 > 0:20:10garlic scented mushrooms and a Madeira cream sauce.
0:20:10 > 0:20:14Looks great, doesn't it? What a dilemma for the diners.
0:20:16 > 0:20:19Back in the kitchen, and the serious business begins,
0:20:19 > 0:20:21starting with Richard.
0:20:21 > 0:20:22This is my lovely pork loin.
0:20:22 > 0:20:24What I'm going to do first and foremost is to marinade it.
0:20:24 > 0:20:26It's about four hours to marinade,
0:20:26 > 0:20:28hence the reason why I've got to get it on quickly.
0:20:28 > 0:20:31What I've done is I've blended down a mixture of sea salt
0:20:31 > 0:20:36and rock salt, herbs of rosemary, sage and parsley and garlic.
0:20:36 > 0:20:37We've blended them down
0:20:37 > 0:20:40until you get this amazing, vibrant green colour.
0:20:40 > 0:20:43What we're going to do is we're going to marinade the pork,
0:20:43 > 0:20:45skin side down, pat it right down there.
0:20:45 > 0:20:48The salt does two things, packs it full of flavour,
0:20:48 > 0:20:50and it also dries that skin out a little bit,
0:20:50 > 0:20:52so when I clean it off later,
0:20:52 > 0:20:55I should get a really nice, crispy, flavoursome crackling.
0:20:57 > 0:21:01On the other side of the kitchen, Jun is preparing his sea bass.
0:21:01 > 0:21:05This is the seabass filleted from the fishmongers,
0:21:05 > 0:21:08but they always leave scales left on the fillets,
0:21:09 > 0:21:15so I always make sure I get rid of all that excess scales,
0:21:15 > 0:21:17which is not going to be nice to eat,
0:21:17 > 0:21:21and then very lightly pinch either side of the seabass
0:21:21 > 0:21:24and just score them, and what that does,
0:21:24 > 0:21:25as soon as the skin hits the hot pan
0:21:25 > 0:21:28it's going to curl up and shrink, but by scoring it,
0:21:28 > 0:21:29it keeps it nice and flat
0:21:29 > 0:21:33and that way I'm going to have this beautiful, crisp skin.
0:21:33 > 0:21:35Now, as well as de-scaling the sea bass,
0:21:35 > 0:21:38Jun is also getting bogged down with another fishy issue
0:21:38 > 0:21:41that's eating away at his preparation time.
0:21:41 > 0:21:43Poor old Jun, I think he's bought some seabass
0:21:43 > 0:21:46and he asked the guy to pin-bone it and he hasn't
0:21:46 > 0:21:49so he's been standing over there for about an hour now
0:21:49 > 0:21:50pin-boning his fish.
0:21:50 > 0:21:52I bet he's not very happy about that.
0:21:52 > 0:21:53Yes, the clock is ticking,
0:21:53 > 0:21:56and while Jun patiently tugs away at his bones,
0:21:56 > 0:22:02Richard has time for quick chat with Gines to find out how the land lies.
0:22:02 > 0:22:03Do think this is the kind of food
0:22:03 > 0:22:06your customers would normally expect when they come here?
0:22:06 > 0:22:07That's it.
0:22:07 > 0:22:08What's a popular dish out there?
0:22:08 > 0:22:10The popular dish is the paella.
0:22:10 > 0:22:11Paella.
0:22:11 > 0:22:12And the suckling pig.
0:22:12 > 0:22:16Suckling pig. Oh, right, so I'm onto a winner cos I've got pork.
0:22:16 > 0:22:17Let's hope we get a few of your regulars in,
0:22:17 > 0:22:19they'll like my pork, that's for sure.
0:22:19 > 0:22:22Yes, so pork is popular with the punters.
0:22:22 > 0:22:24Has Jun made a fundamental error
0:22:24 > 0:22:27by deciding to serve fish followed by fish?
0:22:27 > 0:22:32You think Spanish food, in terms of meat, you instantly think pork,
0:22:32 > 0:22:34and I knew that he was going to go that way, so I wanted to do
0:22:34 > 0:22:38something completely different, and do a perfectly roast piece
0:22:38 > 0:22:41of seabass with kind of a light garnish to go with it.
0:22:41 > 0:22:44Yes, Jun is certainly gambling that there is going to be
0:22:44 > 0:22:46a fish-loving clientele out there,
0:22:46 > 0:22:49because this is also the course that he spent the most money on
0:22:49 > 0:22:51when they were out shopping earlier in the day.
0:22:52 > 0:22:56Now we know that there are only a few customers in the restaurant,
0:22:56 > 0:22:57it made it all the more important
0:22:57 > 0:23:00that those earlier deals were ruthless.
0:23:00 > 0:23:02What have you got in the way of pork?
0:23:02 > 0:23:05- In pork we've got two types, we've got the rib ends.- Yep.
0:23:05 > 0:23:07- Which will give you a lovely pork chop.- Yeah.
0:23:07 > 0:23:11- Or if you want to go special, go for the t-bone end.- Yeah.
0:23:11 > 0:23:13Which will give you the same size pork chop all the way through.
0:23:13 > 0:23:16- That's probably better value for money, isn't it?- It is, yes.
0:23:16 > 0:23:19- I'll get a few more portions for my money.- Definitely.
0:23:19 > 0:23:21So what am I talking there, price-wise?
0:23:21 > 0:23:27On this one, you are talking £38 for that, but we can change the price
0:23:27 > 0:23:30and I can do that wholesale price for you at £23.
0:23:30 > 0:23:31Best price?
0:23:31 > 0:23:33That's the best I can do, wholesale price.
0:23:33 > 0:23:35OK, all right. Well, that's the best I can get,
0:23:35 > 0:23:37so if I can get four of those, that would be brilliant.
0:23:37 > 0:23:39- That's not a problem. - Cheers, thanks a lot.
0:23:39 > 0:23:43So Richard gets an amazing wholesale discount on his pork.
0:23:43 > 0:23:45Jun needs to match that,
0:23:45 > 0:23:48and with time against him, has to deal on the phone.
0:23:48 > 0:23:51Now what price is your seabass per kilo?
0:23:52 > 0:23:54£13.50, really?
0:23:54 > 0:23:57£13.50 for four farmed seabass,
0:23:57 > 0:24:00I mean, that's really, really expensive.
0:24:00 > 0:24:02I'm looking to get the best deal possible,
0:24:02 > 0:24:05so could you do it for around £10 a kilo.
0:24:06 > 0:24:11So what are we looking at? 10% of £13 a kilo.
0:24:11 > 0:24:14£11.70 a kilo, right, and that's the absolute best you can do?
0:24:17 > 0:24:19OK, no problem. See you in a bit.
0:24:19 > 0:24:22He aimed for a tenner and ended up with £11.70,
0:24:22 > 0:24:24so not great news for Jun.
0:24:24 > 0:24:27Let's find out how much they both spent in total.
0:24:28 > 0:24:31Well, Jun indeed did splash out on his ingredients
0:24:31 > 0:24:35to the tune of £171.53,
0:24:35 > 0:24:38and he's putting his dish on the menu for £19.
0:24:39 > 0:24:41Richard benefited from a hard haggle,
0:24:41 > 0:24:45and ended up spending just £139.12.
0:24:46 > 0:24:49He's also putting his dish on the menu at £19.00,
0:24:49 > 0:24:51meaning it's Jun who needs to sell more
0:24:51 > 0:24:53if he wants to stay in the lead.
0:24:56 > 0:24:59So back in the restaurant, and the destiny of the chefs
0:24:59 > 0:25:01now lies with the customers.
0:25:01 > 0:25:04Which dish are they going to go for?
0:25:04 > 0:25:07I'm still debating between pork and seabass.
0:25:07 > 0:25:11Well, early indications are always a bit inconclusive.
0:25:11 > 0:25:14The chefs, however, are stuck with their choices,
0:25:14 > 0:25:16but what do they think of each other's dishes?
0:25:16 > 0:25:19It should just be sort of quite a tender pork loin.
0:25:20 > 0:25:22It should get a bit of a kick from the paprika.
0:25:22 > 0:25:24That is a nice bit of pork, that, isn't it?
0:25:24 > 0:25:26Really good flavour.
0:25:26 > 0:25:29And it's so much nicer when you roast it whole rather than in chops.
0:25:29 > 0:25:31Exactly. That's what I'm trying to do,
0:25:31 > 0:25:33and you get a bit more yield from it.
0:25:33 > 0:25:35So, obviously, the seabass you bought...
0:25:35 > 0:25:38OK, so, roast potatoes with paprika, I've got the chorizo that you used.
0:25:38 > 0:25:40Really, really simple.
0:25:40 > 0:25:43Great colours. The peppers work really well, really well.
0:25:43 > 0:25:46I'm going to get a bit of that chorizo.
0:25:46 > 0:25:48Nice, yeah.
0:25:48 > 0:25:50Well, that was all very complimentary,
0:25:50 > 0:25:53but what did Richard really think about Jun's?
0:25:53 > 0:25:57I think it's a dish which people would probably more relate
0:25:57 > 0:26:00Spanish cuisine to, but I always like to go a little bit off-piste,
0:26:00 > 0:26:02I've gone a little bit different, and hopefully people
0:26:02 > 0:26:04will notice that and they'll choose mine.
0:26:04 > 0:26:07Richard's dish compared to mine is a lot heavier,
0:26:07 > 0:26:10so if you wanted something lighter, you would definitely go with mine,
0:26:10 > 0:26:14so depending if there's more women dining tonight,
0:26:14 > 0:26:16I think I'll sell more seabass.
0:26:16 > 0:26:17Ready for the main course?
0:26:17 > 0:26:20So Jun is hoping the ladies will go with the fish.
0:26:20 > 0:26:23Well, we are about to find out, as round two service begins.
0:26:24 > 0:26:25I'll have the seabass.
0:26:25 > 0:26:27Seabass, please.
0:26:27 > 0:26:29And Jun is right - they've gone for the fish.
0:26:29 > 0:26:32We have started the main course now, chefs. Two seabass.
0:26:32 > 0:26:34Well, for the first two dishes, anyway!
0:26:34 > 0:26:36Two seabass, good start.
0:26:36 > 0:26:37Unlucky, Richard!
0:26:37 > 0:26:39All right, all right, easy, easy.
0:26:39 > 0:26:42Yes, quite right, Richard. That was only one table's worth,
0:26:42 > 0:26:44and within seconds he's back on track.
0:26:44 > 0:26:46Two main course, two pork loin.
0:26:46 > 0:26:49Yes! Two pork!
0:26:49 > 0:26:52After that, it's pretty much neck and neck all the way.
0:26:52 > 0:26:53Can I have the seabass, please?
0:26:53 > 0:26:55I think I'd like pork.
0:26:55 > 0:26:56Until...
0:26:56 > 0:26:59Four main course now, three pork loin, one seabass.
0:26:59 > 0:27:00- Three pork?- Yes.
0:27:01 > 0:27:03Yeah, three.
0:27:03 > 0:27:07Yes, little by little, the pork is working its way onto the pass.
0:27:07 > 0:27:10So my theory about people going meat after shellfish
0:27:10 > 0:27:12was probably right.
0:27:12 > 0:27:14Yes, it's all going well for Richard,
0:27:14 > 0:27:17but how's the fruit of his pork loins going down next door?
0:27:17 > 0:27:20I had the pork. Oh, it was just lovely.
0:27:20 > 0:27:22It was well cooked, the meat was perfect.
0:27:22 > 0:27:24I would have it every Sunday.
0:27:24 > 0:27:27It was a really nice roast pork with potatoes.
0:27:27 > 0:27:30And it's not just the diners who are enjoying the pork.
0:27:30 > 0:27:33Oh, look at that, beautiful.
0:27:33 > 0:27:36I think this is possibly the best pork I've ever seen.
0:27:36 > 0:27:40Spend wisely and you will get amazing produce.
0:27:40 > 0:27:43I mean, that pork wasn't cheap, but just quality.
0:27:43 > 0:27:46Jun is hellbent on visual perfection on the plate -
0:27:46 > 0:27:48each one is going out like an oil painting.
0:27:48 > 0:27:51Make sure you've got the same amount, and be quite generous.
0:27:51 > 0:27:55But is he spending too much time fiddling with his fishy composition?
0:27:55 > 0:27:57Someone in the restaurant thinks he is.
0:27:57 > 0:28:00I need the potatoes more hot please, it's not hot enough.
0:28:00 > 0:28:04Repeat, for the seabass, please.
0:28:05 > 0:28:07A diner has sent back Jun's dish,
0:28:07 > 0:28:09because the potatoes aren't hot enough,
0:28:09 > 0:28:11and that's really set Gines off.
0:28:11 > 0:28:13It's not hot enough.
0:28:13 > 0:28:14It's a warm salad.
0:28:14 > 0:28:15OK.
0:28:15 > 0:28:17Well, it might be a warm salad to you,
0:28:17 > 0:28:19but to one customer it's cold potatoes.
0:28:19 > 0:28:22And just when Jun is reeling from the assault on his spuds,
0:28:22 > 0:28:25an order comes in to finish him off.
0:28:25 > 0:28:26I need seven pork loin.
0:28:26 > 0:28:29We're doing three and then we're doing four.
0:28:29 > 0:28:32Yes, seven pork. What a blow!
0:28:32 > 0:28:34Yeah, I've sent all my seabass.
0:28:34 > 0:28:37Richard has definitely got at least, I'd say,
0:28:37 > 0:28:41six or seven portions of pork more than my seabass.
0:28:41 > 0:28:43Yes, Jun might think service is over,
0:28:43 > 0:28:46but Richard is still going strong.
0:28:46 > 0:28:48And it just gets worse and worse.
0:28:48 > 0:28:50Two pork loin more, please.
0:28:50 > 0:28:52It's four followed by two, yeah?
0:28:52 > 0:28:53So that's six you want now?
0:28:53 > 0:28:55Yeah. Yes, please.
0:28:56 > 0:28:59Leaving Jun wondering where it all went wrong.
0:29:02 > 0:29:06It really isn't a good feeling when you've got all the food prepared
0:29:06 > 0:29:09to serve the customers and you're standing around
0:29:09 > 0:29:13and you're watching the other chef running around, selling his food,
0:29:13 > 0:29:15it's not a good feeling.
0:29:15 > 0:29:18Ah, you've got to feel a bit sorry for him.
0:29:18 > 0:29:22Mind you, Richard doesn't - he's nicking his expensive ham!
0:29:22 > 0:29:24Good ham. Waste not, want not, eh?
0:29:24 > 0:29:26Five quid, please. I need the money.
0:29:26 > 0:29:29There's a lot left, I thought I'd come and taste a bit.
0:29:29 > 0:29:32Cheeky! And with that, service comes to an end.
0:29:34 > 0:29:36For Jun, it couldn't have ended too soon -
0:29:36 > 0:29:39for Richard, it could have carried on all night,
0:29:39 > 0:29:43but what about the diners? What are their final thoughts on the food?
0:29:43 > 0:29:45I had the pork. It was really, really lovely.
0:29:45 > 0:29:47I was really looking forward to the creamy sauce,
0:29:47 > 0:29:49and it was, it was lovely and creamy
0:29:49 > 0:29:51and the Madeira came out really well.
0:29:51 > 0:29:52All round, I really enjoyed it.
0:29:52 > 0:29:56I think the mushrooms and the sauce were the nicest parts for me.
0:29:56 > 0:30:00I had the seabass, top marks for presentation, the colours,
0:30:00 > 0:30:04the crispiness, everything was just set off perfectly.
0:30:04 > 0:30:08I was ready to dive into that main, it was fantastic.
0:30:08 > 0:30:10How very generous.
0:30:10 > 0:30:13But, of course, the real question that is on everyone's lips
0:30:13 > 0:30:14is who sold the most dishes?
0:30:14 > 0:30:17And more to the point, by how many?
0:30:17 > 0:30:18- Right, then. Ready? - Ready.
0:30:18 > 0:30:19One, two, three, go.
0:30:22 > 0:30:24It's close, it really is down to the wire.
0:30:24 > 0:30:25- Good luck with the desserts. - Yep.
0:30:25 > 0:30:29Yes, as expected, a pretty convincing thrashing there
0:30:29 > 0:30:32by Richard, but of course it's not all about numbers,
0:30:32 > 0:30:34there's the profits to take into account.
0:30:34 > 0:30:37But again, it's not great news for Jun.
0:30:37 > 0:30:41His 12 dishes raised a total of £228.00, but when you take off
0:30:41 > 0:30:48the amount he spent on ingredients, it leaves a profit of just £56.47.
0:30:48 > 0:30:52Richard's pork brought in a more respectable £342.00,
0:30:52 > 0:30:55and if you deduct the amount he spent at the shops it leaves him
0:30:55 > 0:30:59a main course profit of £202.88, and a huge sigh of relief
0:30:59 > 0:31:02as we head into the 3rd and final round - the puddings.
0:31:09 > 0:31:12So, what have you got for us, chefs?
0:31:12 > 0:31:15My dessert is a saffron poached pear with a warm chocolate pudding.
0:31:15 > 0:31:18Jun's saffron and spiced poached pears
0:31:18 > 0:31:20will be served with a warm chocolate pudding.
0:31:21 > 0:31:24It's fruity, it's rich, it's a stunning combination.
0:31:24 > 0:31:26Top that, Richard.
0:31:26 > 0:31:29My pudding, I'm going to keep it quite fresh and quite fragrant,
0:31:29 > 0:31:31I'm going to do a lemon mousse.
0:31:31 > 0:31:34Richard's light lemon mousse is accompanied by a side
0:31:34 > 0:31:39of roasted strawberries drizzled in a rioja and lemon syrup.
0:31:39 > 0:31:44Tangy, sweet and sharp - possibly the perfect end to a perfect meal.
0:31:44 > 0:31:47Oh, diners! What are you going to choose?
0:31:49 > 0:31:53Well, back in the kitchen, and calm has once again befallen the room,
0:31:53 > 0:31:56as the chefs get down to the serious business of making their desserts.
0:31:56 > 0:31:59For my strawberries, you can see I've put a little bit
0:31:59 > 0:32:00of caster sugar in there,
0:32:00 > 0:32:04and once it starts to go a lovely golden caramel colour like that,
0:32:04 > 0:32:06sort of smell of toffee apples,
0:32:06 > 0:32:08we are going to add a knob of butter,
0:32:11 > 0:32:15so there's my caramel, you can see now, golden brown,
0:32:15 > 0:32:19lovely flavours coming from that, then in with the strawberries.
0:32:21 > 0:32:24That is a balanced dessert, and that's what we're looking for.
0:32:24 > 0:32:25Then in here, in with the Rioja,
0:32:27 > 0:32:29and we'll let that marinade up,
0:32:29 > 0:32:32and that's just going to work a treat.
0:32:33 > 0:32:36And while Richard cooks off the rest of his strawberries
0:32:36 > 0:32:37and pours out his mousse,
0:32:37 > 0:32:40Jun prepares his final salvo of the evening -
0:32:40 > 0:32:44the poached pears that will accompany his chocolate pudding.
0:32:44 > 0:32:47Now I'm just going to cut them into quarters,
0:32:47 > 0:32:51just take the root out, like this, and then as soon as I've done that
0:32:51 > 0:32:53I'm going to drop them straight into this stock syrup
0:32:53 > 0:32:56and that's going to prevent it from discolouring.
0:32:56 > 0:33:00In the stock syrup, I've got some water, sugar, some cinnamon,
0:33:00 > 0:33:05star anise and the saffron, and you can see that golden colour already.
0:33:05 > 0:33:08Once I've quartered all the pears and taken the core out,
0:33:08 > 0:33:09I'm going to put this back onto the stove,
0:33:09 > 0:33:13bring it up to the boil, cook it for two minutes,
0:33:13 > 0:33:16take it straight off and as soon as it cools down, they're ready.
0:33:16 > 0:33:19And with that, the puddings are just about done.
0:33:19 > 0:33:21With a half-full restaurant,
0:33:21 > 0:33:24all they have left to do now is wait for service.
0:33:26 > 0:33:28Maybe do a bit of wiping up.
0:33:30 > 0:33:31Pull a face.
0:33:33 > 0:33:35Watch a bit of tumbleweed blow through.
0:33:36 > 0:33:39I tell you what. Why not review each other's food?
0:33:39 > 0:33:41That'll while the away the time.
0:33:41 > 0:33:43So it's a warm chocolate pudding,
0:33:43 > 0:33:47creme fraiche and saffron poached pairs.
0:33:47 > 0:33:52Lovely, eats well, chocolaty, might get the female vote tonight.
0:33:52 > 0:33:55So I've gone for something which is in abundance out there, lemons.
0:33:55 > 0:33:58So a very light lemon mousse.
0:33:58 > 0:34:02That's very good. That's actually your best dish, I think.
0:34:02 > 0:34:04Well, let's hope they spend £10 on that, then.
0:34:04 > 0:34:05No, it's not that good!
0:34:06 > 0:34:10Well, they liked each other's, but they liked their own dishes better.
0:34:10 > 0:34:12There's a surprise!
0:34:12 > 0:34:14It's not the most exciting dessert.
0:34:14 > 0:34:15They might be swayed by mine
0:34:15 > 0:34:19because it feels a little bit more exciting, maybe.
0:34:19 > 0:34:22It's a lovely chocolate dessert.
0:34:22 > 0:34:24Where the Spanish influence comes from,
0:34:24 > 0:34:27I'm a bit lost with that, really.
0:34:28 > 0:34:31Now, making a profit from the desserts today
0:34:31 > 0:34:33is going to be a real challenge,
0:34:33 > 0:34:36so it was essential that they spent as little as possible
0:34:36 > 0:34:38on their ingredients, as every little helps.
0:34:38 > 0:34:41Earlier in the day, when they went shopping,
0:34:41 > 0:34:44Richard wasted no time bagging a bargain on his fruit.
0:34:44 > 0:34:48I got all my strawberries here, 20 quid. Lemons, six quid,
0:34:48 > 0:34:50so lemon mousse, roasted strawberries,
0:34:50 > 0:34:52great dessert, great price.
0:34:52 > 0:34:55Job done! Over to Jun.
0:34:55 > 0:34:57Now this is exactly what I'm looking for.
0:34:57 > 0:35:00This is saffron, and I'm going to use it for my poached pear,
0:35:00 > 0:35:03and it's going to transform a simple poached pear
0:35:03 > 0:35:06into the most beautiful dessert.
0:35:06 > 0:35:11But it's really expensive, so I need to get a really good price.
0:35:11 > 0:35:13Time to turn on the charm.
0:35:13 > 0:35:17I know it's really expensive, but how much for these three?
0:35:17 > 0:35:19£26.90.
0:35:19 > 0:35:23Is there any way you could do it for 10 quid?
0:35:23 > 0:35:24I know it's cheeky.
0:35:24 > 0:35:28Because you're trying to bring your uniqueness of saffron to your dish,
0:35:28 > 0:35:30I'll give it to you for £10.
0:35:30 > 0:35:33£10 pounds, brilliant.
0:35:33 > 0:35:34Wow, that's over £16 off!
0:35:36 > 0:35:41Jun haggled hard and ended up forking out just £43.39
0:35:41 > 0:35:43for all his dessert components.
0:35:43 > 0:35:48A good result, but not as good as Richard, who spent just £35.47
0:35:48 > 0:35:52on everything he needed for his lemon mousse and strawberries.
0:35:52 > 0:35:54There's less than £8 between their costs.
0:35:57 > 0:35:58Back at the restaurant,
0:35:58 > 0:36:01and it's time for the chefs to present their dishes to the diners.
0:36:01 > 0:36:05I'd like to introduce you to tonight's celebrity chefs.
0:36:05 > 0:36:07Richard Phillips and Jun Tanaka.
0:36:08 > 0:36:11The rules for desserts are a little different,
0:36:11 > 0:36:14in that the guests can pay what they think the dish is worth,
0:36:14 > 0:36:17so both chefs will want to get their pitch just right.
0:36:17 > 0:36:19In other words, beg!
0:36:19 > 0:36:22For this meal we will need you to dig very, very, very deep,
0:36:22 > 0:36:24LAUGHTER
0:36:24 > 0:36:25It's not funny!
0:36:25 > 0:36:28And then follow up your begging by some very hard selling.
0:36:28 > 0:36:31Although, for Richard, they are a hard bunch to please.
0:36:31 > 0:36:33- Are they soggy? - No, no, no.
0:36:33 > 0:36:37- Are they crisp on the outside? - I wouldn't say crisp.
0:36:37 > 0:36:38I'm a chocolate freak.
0:36:38 > 0:36:40- Are you?- Sorry.
0:36:40 > 0:36:42Can we convert you?
0:36:42 > 0:36:43I don't know.
0:36:43 > 0:36:46Until, at last, he hits upon table of lemon mousse lovers.
0:36:46 > 0:36:50I think, as soon as we saw the menu, we decided on the lemon.
0:36:50 > 0:36:51Are you sold?
0:36:51 > 0:36:53- Sold.- Nearly. Good job.
0:36:53 > 0:36:55Jun, of course, as a bearer of chocolate,
0:36:55 > 0:36:58heads straight for a table of ladies.
0:36:58 > 0:37:00Yes, he's no mug!
0:37:00 > 0:37:02- Any questions?- Can I have 2?
0:37:02 > 0:37:05Yeah, definitely, you can have three. I've got loads.
0:37:05 > 0:37:08Yes, this could be the perfect table for Jun,
0:37:08 > 0:37:10until he discovers one thing.
0:37:10 > 0:37:11We're students.
0:37:11 > 0:37:13Students?
0:37:13 > 0:37:16Oh, no, I'll take this.
0:37:16 > 0:37:18Right, no profit there, then.
0:37:18 > 0:37:19How about another table of ladies?
0:37:20 > 0:37:23I'm definitely having your pudding, absolutely.
0:37:23 > 0:37:26You know you could pay whatever you like for this,
0:37:26 > 0:37:30it could be 15, 20.
0:37:30 > 0:37:32Yes, you're pushing your luck now.
0:37:32 > 0:37:35Back in the kitchen with you and wait for service.
0:37:35 > 0:37:38So did their pitches sway the diners?
0:37:38 > 0:37:40I'm going for the chocolate and pears,
0:37:40 > 0:37:43but mainly because I really don't like lemon-flavoured things,
0:37:43 > 0:37:45so it was fairly easy.
0:37:45 > 0:37:47The pitch for lemon was really well made,
0:37:47 > 0:37:51and then seeing it right there, sold, I think.
0:37:53 > 0:37:56In the kitchen, you could cut the atmosphere with a knife.
0:37:59 > 0:38:00As they wait nervously.
0:38:02 > 0:38:08This is now no ordinary service. This is the last chance saloon,
0:38:09 > 0:38:11a real Mexican stand-off,
0:38:13 > 0:38:16a Spanish Mexican stand-off, in London.
0:38:19 > 0:38:21Suddenly, the ticket machine to crackles into life.
0:38:21 > 0:38:23One lemon mousse and one chocolate.
0:38:25 > 0:38:27Four chocolate, one lemon.
0:38:27 > 0:38:30And they're off! Straight away, Richard is swept away
0:38:30 > 0:38:32by a great swathe of chocolate.
0:38:32 > 0:38:34Two chocolate more.
0:38:34 > 0:38:35Seven chocolate altogether.
0:38:35 > 0:38:39Yes, that's seven chocolate puddings, to two lemon mousses.
0:38:39 > 0:38:41Three chocolate, one lemon mousse.
0:38:41 > 0:38:44It's a chocolate surge of enormous proportions.
0:38:44 > 0:38:4510?
0:38:47 > 0:38:50Chocolate mousse is flying in, which is not good.
0:38:50 > 0:38:52It's chocolate all the way!
0:38:52 > 0:38:55Hold on a second, there's been loads of orders for chocolate
0:38:55 > 0:38:59but so far not one of them has gone out. What on earth is going on?
0:38:59 > 0:39:00I've got a lot of chocolate on order,
0:39:00 > 0:39:03but they take eight minutes to cook in the oven,
0:39:03 > 0:39:04so once they're in the oven,
0:39:04 > 0:39:08all I do is wait until they come out nice and soft in the middle.
0:39:08 > 0:39:10Oh, Jun, for goodness sake, couldn't you have done it earlier
0:39:10 > 0:39:14when you were just standing around doing nothing?
0:39:14 > 0:39:16Look at that, look at all them.
0:39:16 > 0:39:18Yes, it might be lovely to see them all stacked up in the oven,
0:39:18 > 0:39:20but Richard's are ready to go
0:39:20 > 0:39:22and they're supposed to be in the dining room.
0:39:22 > 0:39:26# Why are we waiting? #
0:39:26 > 0:39:29In fact, they are supposed to be in the diners' tummies!
0:39:29 > 0:39:32- Wake me up when the chocolate comes, will you?- Jun, how long?
0:39:32 > 0:39:35There we go, Richard. Chocolate fondant.
0:39:35 > 0:39:38Good things come to those who wait.
0:39:38 > 0:39:42Thank goodness for that, slow-coach! And how they are going down?
0:39:42 > 0:39:43Looks good.
0:39:43 > 0:39:47I had the chocolate pudding and it was just wonderful,
0:39:47 > 0:39:51there are no actual words to describe how good it tasted.
0:39:51 > 0:39:53Well, I went for the chocolate pudding, obviously there's
0:39:53 > 0:39:55no other choice except chocolate pudding,
0:39:55 > 0:39:57and it lived up to expectations.
0:39:57 > 0:40:01There's a lot of ladies out there, and clearly the chocolate dessert
0:40:01 > 0:40:05has taken their fancy over the citrus dessert.
0:40:05 > 0:40:09It's a fact, isn't it? Women love chocolate.
0:40:09 > 0:40:11Yes, he's right, you know.
0:40:11 > 0:40:13Hey, guys, seven chocolate, please.
0:40:13 > 0:40:17Seven chocolate! I'm well happy with that.
0:40:18 > 0:40:19Seven more.
0:40:19 > 0:40:22Ouch! A table for seven and it's all chocolate. That's got to hurt!
0:40:22 > 0:40:24The ascendancy of the chocolate pudding
0:40:24 > 0:40:26really has put the cat amongst the pigeons.
0:40:26 > 0:40:28After his victory in the mains,
0:40:28 > 0:40:31Richard only needed to sell a few to be assured of victory.
0:40:31 > 0:40:34I needed to sell more desserts than I've sold.
0:40:34 > 0:40:36Even if it had been level-pegging on dessert,
0:40:36 > 0:40:38I think I would have beaten him today.
0:40:38 > 0:40:40Now he's not so sure.
0:40:40 > 0:40:44All he can do now is sit back, enjoy the fruits of his labour...
0:40:44 > 0:40:46Someone might as well eat them.
0:40:46 > 0:40:47And have a good old sulk.
0:40:49 > 0:40:52Back in the dining room, and both puddings are going down a storm.
0:40:53 > 0:40:55Really nicely spiced, the saffron.
0:40:55 > 0:40:56The strawberries are perfect.
0:40:56 > 0:40:59And as service comes to a close...
0:40:59 > 0:41:02OK, guys, the last order table for two, two lemon mousse, please.
0:41:02 > 0:41:05How much are the diners willing to pay for their puds?
0:41:05 > 0:41:09I went for the poached pear, saffron and chocolate pudding,
0:41:09 > 0:41:11which was absolutely delicious,
0:41:11 > 0:41:13and I think I'd probably pay about £8 for that.
0:41:13 > 0:41:16I had the lemon mousse with the strawberries.
0:41:16 > 0:41:19Lovely, and after a lot of deliberation,
0:41:19 > 0:41:23decided £5.50 was a reasonable amount to pay for that.
0:41:23 > 0:41:25So before we tot up the totals,
0:41:25 > 0:41:27let's see who sold what in the final round.
0:41:29 > 0:41:32Well, as expected, it was a bit of a choccy day,
0:41:32 > 0:41:36with Jun eventually selling 19 pear and chocolate puddings,
0:41:36 > 0:41:38compared to a feeble display from Richard,
0:41:38 > 0:41:40who only managed to sell nine lemon mousses.
0:41:43 > 0:41:46It's been a difficult day for our two chefs -
0:41:46 > 0:41:49an emotional roller coaster with its highs and lows,
0:41:49 > 0:41:50its twists and turns,
0:41:50 > 0:41:53but now it's time to put them out of their misery
0:41:53 > 0:41:57and find out just who is going to be the Spanish conquistador.
0:41:59 > 0:42:00One, two, three, go.
0:42:04 > 0:42:05Oh.
0:42:05 > 0:42:07So I won. Happy, very happy.
0:42:09 > 0:42:11He's a bit gutted. I can hear him moaning already.
0:42:11 > 0:42:15I lost. About £40 difference in it, not a lot,
0:42:15 > 0:42:21and to come out with £176 for my charity is great, you know.
0:42:21 > 0:42:24Round of applause for Richard Phillips.
0:42:24 > 0:42:27Well, a victory for Richard, but sighs of relief all round,
0:42:27 > 0:42:29as under the most difficult conditions,
0:42:29 > 0:42:31they both broke into profit
0:42:31 > 0:42:34and managed to earn a bit of cash for their chosen charities.
0:42:34 > 0:42:37My charity for today is StreetSmart,
0:42:37 > 0:42:40they raise funds for homeless people all over the country.
0:42:40 > 0:42:42My charity for today is the Heart of Kent Hospice,
0:42:42 > 0:42:45cos they help people in the last days of their life.
0:42:45 > 0:42:47Yes, it's hurrahs all round, as once again,
0:42:47 > 0:42:50two top chefs have shown that they've got what it takes
0:42:50 > 0:42:52to put their menus where their mouths are.
0:42:54 > 0:42:56For a selection of recipes from the series, log on to...
0:43:24 > 0:43:27Subtitles by Red Bee Media