0:00:02 > 0:00:04Britain's top chefs...
0:00:04 > 0:00:05Yee-ha!
0:00:05 > 0:00:08- ..are going up against each other... - This'll be a good battle!
0:00:08 > 0:00:12..to see who can make the most money from creating fabulous food
0:00:12 > 0:00:14for the great British public!
0:00:14 > 0:00:16It's all about making money.
0:00:16 > 0:00:17Our award-winning chefs
0:00:17 > 0:00:19will be putting their reputations on the line...
0:00:19 > 0:00:21Help me-e-e-e-e-e!
0:00:21 > 0:00:24..as they are each challenged to produce a delicious three-course meal...
0:00:24 > 0:00:27- Yes!- ..for a room full of ravenous diners.
0:00:27 > 0:00:30- We can't have customers waiting! - We want beef!
0:00:30 > 0:00:32- Perfect.- Wow.
0:00:32 > 0:00:35They'll be working in kitchens they've never set foot in before...
0:00:35 > 0:00:36This is impossible.
0:00:36 > 0:00:37With a limited budget...
0:00:37 > 0:00:40- Deal.- You've got to go a bit lower than that.
0:00:40 > 0:00:43..and up against the deadline of that day's service...
0:00:43 > 0:00:44That took forever to cook.
0:00:44 > 0:00:47But the big question is, who will make the most money?
0:00:47 > 0:00:49- Rock on!- And win?
0:00:49 > 0:00:52We came, we saw, we conquered.
0:00:52 > 0:00:55Today, Angel in an Apron, Stephanie Moon,
0:00:55 > 0:00:58takes on Whizz-Kid in Whites, Galton Blackiston,
0:00:58 > 0:01:01in an almighty cook-off that will leave only one man,
0:01:01 > 0:01:03or woman, standing!
0:01:03 > 0:01:07I'm back in the race, and I tell you what, it feels good.
0:01:07 > 0:01:11Coming up, our chefs deal with some very unusual demands...
0:01:11 > 0:01:13I've just heard the most ridiculous order come in -
0:01:13 > 0:01:16one salmon without a salmon!
0:01:16 > 0:01:19Stephanie contemplates covert sabotage...
0:01:19 > 0:01:22- How long do you want it on for, chef? - Until the puff pastry's cooked.
0:01:22 > 0:01:24Let's say four hours then, chef!
0:01:24 > 0:01:27And will it be Galton's sumptuous sirloin
0:01:27 > 0:01:31or Stephanie's luscious lamb that will steal victory today?
0:01:31 > 0:01:34I think Galton's going to be a hard man to beat.
0:01:34 > 0:01:37Chefs, put your menu where your mouth is!
0:02:03 > 0:02:07As the sun shines down on unsuspecting London town,
0:02:07 > 0:02:11the scene is being set for two top chefs
0:02:11 > 0:02:13to face their greatest challenge yet!
0:02:13 > 0:02:18I'm not taking this one for granted by any stretch of the imagination.
0:02:18 > 0:02:21Our challengers today are regional champions.
0:02:21 > 0:02:24In the blue corner, representing Norfolk,
0:02:24 > 0:02:26it's a Michelin star chef
0:02:26 > 0:02:29who's worked his way up from humble beginnings on a market stall,
0:02:29 > 0:02:33to become a star of the culinary firmament.
0:02:33 > 0:02:35Galton Blackiston!
0:02:35 > 0:02:37I've been cooking since I was 18,
0:02:37 > 0:02:39so I've been cooking an awful long time.
0:02:39 > 0:02:44The other chefs who I come up against are going to have to be on their top game to beat me.
0:02:44 > 0:02:47I don't want to be beaten, I don't like losing.
0:02:48 > 0:02:53In the red corner, representing Yorkshire, is an award-winning chef
0:02:53 > 0:02:57who's cooked in top hotels all over the world.
0:02:57 > 0:02:58It's Stephanie Moon!
0:02:58 > 0:03:03I want to take simple ingredients and turn them into exciting food.
0:03:03 > 0:03:06The thing that I think is very important with this challenge
0:03:06 > 0:03:09and trying to win, is to know your diners,
0:03:09 > 0:03:13to know what they want, to second guess the kind of food
0:03:13 > 0:03:14that they want to eat.
0:03:16 > 0:03:20Our chefs don't know it yet, but their battleground today
0:03:20 > 0:03:23is right in the heart of London's stylish Mayfair.
0:03:23 > 0:03:28And it's one of the capital's most iconic restaurants, Quaglino's.
0:03:28 > 0:03:33This London institution is renowned for its sophisticated classics
0:03:33 > 0:03:36and modern fine dining, so our chefs are going to have to
0:03:36 > 0:03:40be on their best behaviour and cook their socks off!
0:03:40 > 0:03:42Tastes good.
0:03:42 > 0:03:44But the challenge doesn't stop there.
0:03:44 > 0:03:47They'll also have to buy all their own ingredients.
0:03:47 > 0:03:50They've each got a budget of £850
0:03:50 > 0:03:53and they'll have to seek out the very best deals.
0:03:53 > 0:03:55You're looking at about £9.50 a kilo.
0:03:55 > 0:03:57What?! Come on!
0:03:57 > 0:04:00Because the chef who makes the most money will be crowned
0:04:00 > 0:04:04today's champ and all profits will be donated to charity.
0:04:04 > 0:04:06This is the ultimate test.
0:04:06 > 0:04:11Chefs, put your menu where your mouth is!
0:04:11 > 0:04:15OK then. So, once I've got over the shock, £800, was it?
0:04:15 > 0:04:18£850, I think, don't forget the £50.
0:04:18 > 0:04:21£850 spend and we've got to make profit with it.
0:04:21 > 0:04:23It's a good challenge, I think it's going to be tough.
0:04:23 > 0:04:26It's taken me out of my comfort zone, I will say that.
0:04:26 > 0:04:29One of the best restaurants in London. Well, good luck, Galton.
0:04:29 > 0:04:30And you, and you.
0:04:30 > 0:04:33- We're going to need it! - We're both going to need it, aren't we? Well, have fun.
0:04:33 > 0:04:35- All the best.- See you later.
0:04:35 > 0:04:38They both seem, well, slightly stunned.
0:04:38 > 0:04:41And rightly so. This is a whopper of a challenge,
0:04:41 > 0:04:45so our chefs need to come up with a strategy for success.
0:04:45 > 0:04:49So my cunning plan today is, great ingredients, keep it simple,
0:04:49 > 0:04:52because above all else, I've got to make money.
0:04:52 > 0:04:55Well, we'll see if a "simple" menu will be enough
0:04:55 > 0:04:58to entice the restaurant full of diners!
0:04:58 > 0:05:01How's Stephanie feeling about the battle ahead?
0:05:01 > 0:05:04I'm up for the challenge, I think my food is seasonal,
0:05:04 > 0:05:06I think it's fresh, I think it's fun.
0:05:06 > 0:05:10I hope it appeals to these West End guests.
0:05:10 > 0:05:12So we've got fun versus simple.
0:05:12 > 0:05:15Battle plans in place, our chefs turn their attention
0:05:15 > 0:05:16to the first course.
0:05:16 > 0:05:20I've got a really nice fresh marinated vanilla salmon starter
0:05:20 > 0:05:23with some chicory in there, some fennel remoulade.
0:05:23 > 0:05:27I've got all kinds of things going on and I think that'll be really good.
0:05:27 > 0:05:29Oh, she's piling on the temptations!
0:05:29 > 0:05:33Stephanie's vanilla salmon will be served with a chicory
0:05:33 > 0:05:37and citrus salad, a fennel and celeriac remoulade
0:05:37 > 0:05:41that's a sauce to you and me topped off with micro fennel leaves,
0:05:41 > 0:05:44and served with homemade bread crisps on the side.
0:05:44 > 0:05:49Sounds delicious! So how's Galton going to top that?
0:05:49 > 0:05:54So my starter is fried sea bream, tomato chutney, cucumber relish.
0:05:54 > 0:05:57Simple, really tasty, great quality fish.
0:05:57 > 0:06:00So that's gonna be my stand out most important ingredient,
0:06:00 > 0:06:01cook the fish right.
0:06:01 > 0:06:04But which one would you choose?
0:06:05 > 0:06:08Now, deciding your menu is one thing,
0:06:08 > 0:06:10but cooking it up in an unfamiliar kitchen,
0:06:10 > 0:06:13in a top-notch London dining establishment,
0:06:13 > 0:06:15is a whole different ball game.
0:06:15 > 0:06:18Especially one that will not tolerate anything but the best!
0:06:18 > 0:06:21Now, tell me, Vito, what part do you play?
0:06:21 > 0:06:24I am the restaurant manager, so I'll be running the actual show
0:06:24 > 0:06:29this evening, and I just want you to understand that our reputation
0:06:29 > 0:06:33is really important to us so obviously the quality of the food
0:06:33 > 0:06:36and presentation must be top notch.
0:06:36 > 0:06:41Our chefs have been warned! Luckily, they're not going it alone.
0:06:41 > 0:06:43All right boys, how we doing? I'm Steph.
0:06:43 > 0:06:48Each chef will have the assistance of two of the restaurant's regular kitchen staff.
0:06:48 > 0:06:50Does that ever slide off there, Gregor?
0:06:50 > 0:06:54- No, it'll not slide off. - Famous last words!
0:06:55 > 0:06:57Now, with only a few hours until service starts,
0:06:57 > 0:07:01the enormity of the challenge really hits home!
0:07:01 > 0:07:03Oh, my God. I've got loads to do.
0:07:03 > 0:07:05No salmon here, where's my salmon?
0:07:05 > 0:07:09This is where our chefs must summon up all their resolve
0:07:09 > 0:07:10and get cracking!
0:07:10 > 0:07:15Galton will be serving his sea bream with a spicy tomato chutney.
0:07:15 > 0:07:17The sugar just gives it that little bit of sweetness to it,
0:07:17 > 0:07:20I don't want it too sickly sweet or anything like it
0:07:20 > 0:07:22because the tomatoes have a natural sweetness.
0:07:22 > 0:07:25I don't want to make it too spicy, that's the thing.
0:07:25 > 0:07:28He grills his tomatoes with shallots, ginger,
0:07:28 > 0:07:31chilli and olive oil, and then in to the pot it goes.
0:07:31 > 0:07:34It's quite a rustic chutney, but that's what a chutney is.
0:07:34 > 0:07:37It's something that I personally think the public
0:07:37 > 0:07:41will quite like, they really will like that.
0:07:41 > 0:07:44Now, Stephanie is ear-wigging on Galton's every move,
0:07:44 > 0:07:47but all the while she's working away. She's mixed olive oil,
0:07:47 > 0:07:51vanilla seeds and seasoning to create a marinade for her salmon.
0:07:53 > 0:07:57I'm just going to really drizzle that all the way around my vanilla,
0:07:57 > 0:07:59so it's got time to marinade in, yeah?
0:07:59 > 0:08:05Notice I'm being very, very gentle because I want to show the fish the respect it deserves.
0:08:05 > 0:08:08Hmm. Mr Salmon might be a little bit past caring, Stephanie!
0:08:08 > 0:08:11Now, Galton has retreated to a quiet corner of the kitchen,
0:08:11 > 0:08:15because he's about to unleash something pretty spectacular.
0:08:15 > 0:08:19This is my secret weapon. That.
0:08:19 > 0:08:23That is... in Norfolk we call it "samfer". Everyone else seems
0:08:23 > 0:08:27to call it samphire, we often call it sea asparagus, delicious.
0:08:27 > 0:08:29Ooh, cunning Galton!
0:08:29 > 0:08:32This battle could be won or lost on little touches like these.
0:08:32 > 0:08:35But it's not just about getting the right ingredients.
0:08:35 > 0:08:38It's about getting them at the lowest possible prices.
0:08:38 > 0:08:42So, earlier in the day, our chefs headed out to buy their ingredients,
0:08:42 > 0:08:45primed to barter as if their lives depended on it!
0:08:45 > 0:08:48They both went up against manager Hattie,
0:08:48 > 0:08:52and she looks no pushover. So which of them would get the better deal?
0:08:52 > 0:08:56What I'm really looking for I think is some lovely sea bream.
0:08:56 > 0:08:59- OK.- But I could be persuaded with other things
0:08:59 > 0:09:02if I get the right price. It's all about money, I'm afraid.
0:09:02 > 0:09:03Let me get some bream out for you.
0:09:03 > 0:09:06So this is the sea bream we've got.
0:09:06 > 0:09:07Oh, look at those.
0:09:09 > 0:09:11They do look wonderful. Look at that.
0:09:11 > 0:09:12Aren't they beautiful?
0:09:14 > 0:09:17Oh, yeah. You don't need to show me any more than that, that's perfect.
0:09:17 > 0:09:21Oh, Galton's fallen for a fish!
0:09:21 > 0:09:23Rival Stephanie was also after a great deal.
0:09:23 > 0:09:26- Today I'm looking for some salmon. - OK.
0:09:26 > 0:09:30And I want some salmon with some provenance, please. So, Scottish...
0:09:30 > 0:09:33So I've got Lochmuir, Scottish salmon.
0:09:33 > 0:09:35Brilliant, what kind of price is this?
0:09:35 > 0:09:39- I can do it at £7.50 a kilo. - Can you come down in price a bit?
0:09:39 > 0:09:41Might be able to do £6.95 a kilo.
0:09:41 > 0:09:43How about £6?
0:09:43 > 0:09:46We could do £6.50, that would be my lowest.
0:09:46 > 0:09:49OK, £6.50 for two fish, please.
0:09:49 > 0:09:50Yep, no problem.
0:09:50 > 0:09:53One pound off a kilo, Stephanie's done well there.
0:09:53 > 0:09:57But can Galton do any better in this fishy face-off?
0:09:57 > 0:10:01- I need a really, really good price. - So how about £8.70?
0:10:02 > 0:10:06- £8.70's quite good. - The best price we could do is £8.50.
0:10:06 > 0:10:09- Come on, £8, come on. - £8.50 is the price, I'm afraid.
0:10:09 > 0:10:13- Come on, £8.25, come on. - I can do £8.30.
0:10:13 > 0:10:17£8.30, I'll accept that. Deal. Thank you so much.
0:10:18 > 0:10:21Oh, Hattie's played hardball with both our chefs,
0:10:21 > 0:10:24but Galton has reeled in a great deal
0:10:24 > 0:10:26and he couldn't be more chuffed!
0:10:26 > 0:10:29So that's a massive saving, I don't know how I did that one,
0:10:29 > 0:10:32because she's quite shrewd, Hattie, but I'm delighted.
0:10:32 > 0:10:35So how will their expenditure influence how our chefs
0:10:35 > 0:10:38price up their starters on tonight's menu?
0:10:38 > 0:10:41Well, with all the ingredients included,
0:10:41 > 0:10:44Galton spent a total of £150.64
0:10:44 > 0:10:48and has put his first course on the menu at £11.50.
0:10:48 > 0:10:52Stephanie's total starter spend was half that of her opponent's,
0:10:52 > 0:10:54just £73.22.
0:10:54 > 0:10:59But she's priced her dish exactly two pounds cheaper at £9.50.
0:10:59 > 0:11:02It's anyone game, but if Galton wants to come out on top,
0:11:02 > 0:11:04he'll have to sell more dishes.
0:11:06 > 0:11:10Back in the restaurant kitchen, our Galton's up against it.
0:11:10 > 0:11:14I've only done 15, so obviously it's going to take a bit of time.
0:11:14 > 0:11:16If I start rushing them,
0:11:16 > 0:11:19I start leaving the skin on the fish and I don't want to do that.
0:11:19 > 0:11:22So it's really important that I just crack on with it.
0:11:25 > 0:11:28Both chefs will be cooking their fish to order during service,
0:11:28 > 0:11:32and with not long to go, the pressure is starting to show!
0:11:32 > 0:11:35I would help if I plugged it in, wouldn't it?!
0:11:35 > 0:11:36Yes, it would.
0:11:36 > 0:11:39Especially as London's finest have started to arrive,
0:11:39 > 0:11:43and they look like the types who expect top notch nosh!
0:11:43 > 0:11:47They have no idea who the chefs are, let alone who is cooking which dish.
0:11:47 > 0:11:51But they waste no time getting to grips with the menu.
0:11:51 > 0:11:53Let's hope they like fish, because for starters
0:11:53 > 0:11:57it's either Galton's fillet of sea bream or Stephanie's salmon in vanilla.
0:11:57 > 0:11:58What a choice!
0:11:58 > 0:12:01I was just intrigued by the combination of vanilla and salmon
0:12:01 > 0:12:04and how that would come out.
0:12:04 > 0:12:06I've had vanilla with fish before
0:12:06 > 0:12:08and I didn't really like the combination,
0:12:08 > 0:12:10so I chose the sea bream.
0:12:10 > 0:12:16I love fish, any fresh fish. And samphire, I want to see how the samphire turns out.
0:12:16 > 0:12:20Expectations are high, but before the diners get to tuck in,
0:12:20 > 0:12:24our chefs take a chance to check out the competition for themselves.
0:12:24 > 0:12:25This looks lovely, absolutely lovely,
0:12:25 > 0:12:28it looks very appetising, very summery.
0:12:28 > 0:12:32That looks an amazing plate of food. The crispness of that batter.
0:12:32 > 0:12:34You pulled a blinder there, Galton.
0:12:34 > 0:12:36I don't know. No, because this is delicious.
0:12:36 > 0:12:38No, it's the sort of thing that I really like,
0:12:38 > 0:12:40not over done it with the vanilla.
0:12:40 > 0:12:42- No, no.- Just a hint.
0:12:42 > 0:12:44Oh, for goodness sake!
0:12:44 > 0:12:47If these two were any more polite, they'd be waving the white flag of surrender!
0:12:47 > 0:12:51Come on, Galton, you're the chef who hates to lose.
0:12:51 > 0:12:52What do you really think?
0:12:52 > 0:12:56Obviously, I do prefer my dish. I think mine has zingy flavours
0:12:56 > 0:12:58banging around there and all that sort of thing,
0:12:58 > 0:13:02it had the samfer, all of that. And had interesting flavours,
0:13:02 > 0:13:06whereas I think, actually, I think Steph's dish
0:13:06 > 0:13:09was a touch on the safe side.
0:13:10 > 0:13:13Oh, I think that just might have been a criticism!
0:13:13 > 0:13:15And Stephanie made all the right noises,
0:13:15 > 0:13:18but was she spinning her opponent a line?
0:13:18 > 0:13:22That dish was lovely, it was fresh it was crispy, it was light,
0:13:22 > 0:13:27it was salty, it was sweet, it was everything a dish should be.
0:13:27 > 0:13:30Am I worried? Yeah, always!
0:13:30 > 0:13:33Nothing fishy there, she sounds genuinely worried!
0:13:33 > 0:13:35But it's too late now to make any changes,
0:13:35 > 0:13:38because the hour of reckoning is upon our chefs.
0:13:38 > 0:13:43Restaurant manager Vito will be overseeing the pass for tonight's service.
0:13:43 > 0:13:46And we already know that he will stand for nothing but the best.
0:13:46 > 0:13:50And the first check's in. Chefs, let's have a good one.
0:13:50 > 0:13:52Ready or not chefs, here it comes.
0:13:52 > 0:13:56And the order is one salmon, one bream.
0:13:56 > 0:13:58We're off and it's one-all!
0:13:58 > 0:14:01Next order in, one salmon, one bream.
0:14:01 > 0:14:02Two-all!
0:14:02 > 0:14:06And the following one, two bream, please.
0:14:06 > 0:14:08Five bream and two salmon altogether.
0:14:08 > 0:14:13Oh, there's the game changer, four to Stephanie, nine to Galton!
0:14:13 > 0:14:16- Oh, I like that! - Everyone's having bream!
0:14:16 > 0:14:18Oh, Stephanie looks crestfallen!
0:14:18 > 0:14:21Galton's bream is flying out the door.
0:14:21 > 0:14:25But he's cooking it to order, and he's already struggling to keep up.
0:14:25 > 0:14:27I really need that bream. How long for the bream, please?
0:14:27 > 0:14:28Two minutes.
0:14:28 > 0:14:31Galton is flapping like a fish out of water.
0:14:31 > 0:14:34What do you need? What do you need? I've forgotten your name.
0:14:34 > 0:14:36I need four bream from you.
0:14:36 > 0:14:39While Stephanie is forced to watch helplessly.
0:14:39 > 0:14:41I just wish I was selling more starters,
0:14:41 > 0:14:46Galton's running away round there. I thought this was a winner, gutted.
0:14:46 > 0:14:49Hold your horses, Stephanie, the waiters haven't even finished taking orders.
0:14:49 > 0:14:51Salmon.
0:14:51 > 0:14:52Salmon.
0:14:52 > 0:14:56- Can I go for the sea bream as well? - Could I have the salmon?
0:14:56 > 0:15:00Four salmon, two bream in order, please. Four salmon, two bream.
0:15:00 > 0:15:02Ah, that's my kind of check! I like that one.
0:15:02 > 0:15:05Oh, Stephanie's back in the game!
0:15:05 > 0:15:08But then, a curved ball that no-one's expecting.
0:15:08 > 0:15:11Can I have a salmon without a salmon?
0:15:11 > 0:15:13Chef, can we have salmon without the salmon?
0:15:13 > 0:15:15- You can.- You can't count that!
0:15:15 > 0:15:18I've just heard the most ridiculous order come in -
0:15:18 > 0:15:21one salmon without a salmon. What is all that about?
0:15:21 > 0:15:23Salmon or no salmon,
0:15:23 > 0:15:26it's still another one in the bag for Stephanie.
0:15:26 > 0:15:27And just in the nick of time.
0:15:27 > 0:15:30- No more orders at the moment? - Nothing else.
0:15:30 > 0:15:32- HE SIGHS - That was one out of the way.
0:15:32 > 0:15:35I think we're sort of level pegging on that.
0:15:35 > 0:15:36Oh, the modesty, Galton!
0:15:36 > 0:15:40It's been a frantic first round, but before we find out how many dishes
0:15:40 > 0:15:44each chef has sold, what did the customers make of their starters?
0:15:44 > 0:15:46I had the sea bream, and I thought it was delicious,
0:15:46 > 0:15:49it was really light and tasty and very fresh.
0:15:49 > 0:15:54I had the salmon. I thought it was quite nice, it was maybe a little overcooked,
0:15:54 > 0:15:57but I liked the flavours of the orange.
0:15:57 > 0:16:00The samphire was beautiful and it was just a lovely dish.
0:16:00 > 0:16:01Simple dish and light.
0:16:01 > 0:16:06The salmon was fantastic - mine was pink inside, very moist.
0:16:06 > 0:16:10I thought the citrus with the salmon and the salad was fantastic.
0:16:10 > 0:16:14Both dishes have gone down a treat, but which starter sold more?
0:16:14 > 0:16:18I am feeling nervous, because you sold a lot of sea bream, chef,
0:16:18 > 0:16:20a lot of sea bream.
0:16:20 > 0:16:22I don't think a great deal more than you.
0:16:22 > 0:16:25I think you are worrying untowardly, I do think so.
0:16:25 > 0:16:28- Well, I certainly hope you're right. - Are you ready?- Yep, let's go.
0:16:28 > 0:16:29One, two, three...
0:16:31 > 0:16:33- Oh!- Yeah, I figured as much.
0:16:33 > 0:16:35The proof will be in how much we paid for the stuff.
0:16:35 > 0:16:40Well, exactly, you see my bream, as much as I thought I had a good deal,
0:16:40 > 0:16:41I paid quite a bit of money for that.
0:16:41 > 0:16:44Yes, profit is king in this competition,
0:16:44 > 0:16:47and Galton spent a lot more on his ingredients.
0:16:47 > 0:16:50So has he sold enough to beat Stephanie on profit?
0:16:50 > 0:16:51Let's find out.
0:16:53 > 0:16:58Stephanie's 19 starters bagged her an impressive £180.50.
0:16:58 > 0:17:01Subtract the £73.22 spent on ingredients,
0:17:01 > 0:17:05and she's made a tasty profit of £107.28.
0:17:05 > 0:17:08It's good, but not quite good enough.
0:17:08 > 0:17:13Galton sold 28 dishes and brought in a total of £322.
0:17:13 > 0:17:17After costs, that gives him a cracking profit of £171.36,
0:17:17 > 0:17:20putting him in pole position.
0:17:20 > 0:17:22For now!
0:17:22 > 0:17:25- One down.- Yeah, one down, let's go. - Let's move on.
0:17:25 > 0:17:28It's round two - the main course.
0:17:28 > 0:17:29In terms of potential profit,
0:17:29 > 0:17:34this is the high-stakes round where fortunes can change in an instant,
0:17:34 > 0:17:37so what have our chefs got up their sleeves?
0:17:37 > 0:17:41My main course is sirloin of beef - simple but delicious.
0:17:41 > 0:17:44Oh, a tried and tested favourite from Galton.
0:17:44 > 0:17:48He'll be serving his beef with chips, beetroot, spinach,
0:17:48 > 0:17:52and a beef jus, so Stephanie will have a lot to match up to.
0:17:52 > 0:17:56Main course is a mini rack of lamb, and who doesn't like lamb?
0:17:56 > 0:17:57Stunning piece of meat.
0:17:57 > 0:17:59Determined to regain lost ground,
0:17:59 > 0:18:01Stephanie's decided to cook her lamb
0:18:01 > 0:18:05not one, not two, but three ways - a cutlet,
0:18:05 > 0:18:09a slow cooked shoulder, and a minced lamb herb crusted bon bon.
0:18:09 > 0:18:11She'll serve it with gratin potatoes,
0:18:11 > 0:18:14baby beets and a mint salsa verde.
0:18:14 > 0:18:16Lovely!
0:18:16 > 0:18:19Both chefs have heaps to do with limited prep time,
0:18:19 > 0:18:21so it's all hands on saucepans.
0:18:21 > 0:18:25Galton's first job is to make his beef jus.
0:18:25 > 0:18:30I'm putting these beef bones in the oven just to give a final roast
0:18:30 > 0:18:31and give them a good caramelisation.
0:18:31 > 0:18:34The most important thing you ever do is your sauce, really.
0:18:34 > 0:18:36I'm a bit concerned about it,
0:18:36 > 0:18:39because I'm going to have to use beef stock cubes,
0:18:39 > 0:18:41so I want to get the flavour from the bones
0:18:41 > 0:18:45to sort of counteract some of the stocky-cubey flavour.
0:18:45 > 0:18:48Stock cubes, Galton? With your reputation?
0:18:48 > 0:18:51Well, whatever it takes, because Stephanie is busy making sure
0:18:51 > 0:18:54that her dish is packed with flavour.
0:18:54 > 0:18:57The butcher, Michael, he gave me a load of lamb trim,
0:18:57 > 0:19:01but what he did was he chopped quite a bit of lamb shoulder pieces
0:19:01 > 0:19:03in there, so it's really, really good trim,
0:19:03 > 0:19:08so all I've done is fry that off, and all the caramelisation
0:19:08 > 0:19:11on the black pans, I've swilled them out
0:19:11 > 0:19:15to get all that extra golden brown goodness into this pan.
0:19:15 > 0:19:18I'm going to slow cook this now, add a bit of wine in a few minutes,
0:19:18 > 0:19:23and then that's going to be my confit ball.
0:19:23 > 0:19:25So far so good - I'm still smiling.
0:19:25 > 0:19:27That's the spirit, Stephanie,
0:19:27 > 0:19:30but the only thing that counts in this competition is profit.
0:19:30 > 0:19:33So when our chefs went shopping for their produce,
0:19:33 > 0:19:36they had one thing in mind - getting the very best deals.
0:19:36 > 0:19:40For her lamb, Stephanie went up against Michael.
0:19:40 > 0:19:42So, Michael, what's the damage?
0:19:42 > 0:19:44Right, what I've done, I've charged you for a boneless shoulder
0:19:44 > 0:19:47as apposed to a bone in shoulder, so you save quite a bit there.
0:19:47 > 0:19:51I can give you the lamb trimmings, and I'll give you 10% off as well,
0:19:51 > 0:19:54which comes to an equivalent of £190 in total.
0:19:54 > 0:19:58£190...if you could just come down another £10..?
0:19:58 > 0:20:00Oh, she's pulling out all the stops!
0:20:00 > 0:20:04Can our Stephanie get that extra bit off?
0:20:04 > 0:20:06Galton, in a bid to save time,
0:20:06 > 0:20:09decided to phone a local supplier for his beef.
0:20:09 > 0:20:12This will be his biggest outlay of the day,
0:20:12 > 0:20:15so buying sight unseen could be risky.
0:20:15 > 0:20:18I'm after your best quality strip sirloin.
0:20:18 > 0:20:21I do need it at your best price that you've ever given anybody.
0:20:21 > 0:20:24£410? Oh, I can't afford that.
0:20:24 > 0:20:27Let me say 325 and it's a deal.
0:20:28 > 0:20:30Thank you, thank you.
0:20:30 > 0:20:34£85 off, and Galton is clearly a happy chappy.
0:20:34 > 0:20:37But did Stephanie triumph over in Mayfair?
0:20:37 > 0:20:39I can do you £180, then, but that's my limit.
0:20:39 > 0:20:41Sold, thank you very much, then.
0:20:41 > 0:20:44So both chefs got great deals,
0:20:44 > 0:20:48but how will their outlay affect what they charge for their mains?
0:20:48 > 0:20:52Galton spent a budget busting £353.75
0:20:52 > 0:20:54on his main course ingredients,
0:20:54 > 0:20:59so he's had to price his dish accordingly at a hefty £25.
0:20:59 > 0:21:02Will the diners be willing to fork out that much, though?
0:21:02 > 0:21:08Stephanie spent far less on her ingredients - £212.54,
0:21:08 > 0:21:13so she can price her lamb at a much more digestible £19.95.
0:21:13 > 0:21:17Which of our chefs has chosen the winning strategy?
0:21:17 > 0:21:20Back in the kitchen, Stephanie is prepping her lamb.
0:21:20 > 0:21:22Her cutlets have been browned off,
0:21:22 > 0:21:26ready to be transferred to the oven for cooking shortly before service.
0:21:26 > 0:21:27The lamb shoulder has been braised,
0:21:27 > 0:21:30and needs to go in the oven for three hours,
0:21:30 > 0:21:33which frees Stephanie to focus on her lamb bon bons.
0:21:33 > 0:21:37Got my lovely bits of shoulder of lamb, leg pieces,
0:21:37 > 0:21:40everything that the butcher gave me, I'm blitzing these down,
0:21:40 > 0:21:46to form, like, a very slow-cooked confit bon bon.
0:21:46 > 0:21:50Well, this could be pretty spectacular. Here it comes!
0:21:50 > 0:21:54And...oh...how appealing(!)
0:21:54 > 0:21:58I'm just going to roll these into balls.
0:21:58 > 0:22:00Balls!
0:22:00 > 0:22:02Is she feeling all right?
0:22:02 > 0:22:04The bon bons will be rolled in a herb mix
0:22:04 > 0:22:07and fried off closer to service.
0:22:07 > 0:22:11As quick as you can, Ali, you've got 15 minutes to do 70.
0:22:11 > 0:22:12Oh, no pressure, Ali!
0:22:12 > 0:22:17So Stephanie's doing lamb three ways, and she's got gratin potatoes
0:22:17 > 0:22:21on the go. Any chance she's bitten off more than she can chew?
0:22:21 > 0:22:24If I wanted to take it easy, maybe I should have done steak and chips.
0:22:24 > 0:22:26Ooh, dear! The gloves are off!
0:22:26 > 0:22:29Now, Steph's main course sounds lovely, lamb three ways,
0:22:29 > 0:22:31but she's giving herself a load of work there.
0:22:31 > 0:22:34I would be worried if I was Steph with that one.
0:22:34 > 0:22:36I'm going straight down the middle, slice of sirloin,
0:22:36 > 0:22:39vegetables on a plate, job's a good 'un.
0:22:39 > 0:22:41Whoo!
0:22:41 > 0:22:45So Galton sounding pretty confident there, but he needs to be careful -
0:22:45 > 0:22:50in this competition, something can knock you for six when you least expect it.
0:22:50 > 0:22:53It has surprised me, the paleness of this beef,
0:22:53 > 0:22:54hopefully it'll cook all right,
0:22:54 > 0:22:57but a little bit worried about it, I have to say.
0:22:57 > 0:22:59Nothing I can do about it now.
0:22:59 > 0:23:00A bit of a shock for our Galton.
0:23:00 > 0:23:04He bought his beef over the phone, sight unseen,
0:23:04 > 0:23:06and now he's not impressed.
0:23:06 > 0:23:08But will this be a game changer?
0:23:09 > 0:23:13The big man might be in the lead, but there's only £70 in it.
0:23:13 > 0:23:16Stephanie's very much still in the game.
0:23:16 > 0:23:18This gratin has turned out spot-on -
0:23:18 > 0:23:22it's creamy, it's soft all the way through.
0:23:22 > 0:23:25Oh... That is really nice!
0:23:25 > 0:23:28For Galton, things are going from bad to worse.
0:23:28 > 0:23:32He's focused all his efforts on the jus that will go with his beef,
0:23:32 > 0:23:34but fortune is not favouring our boy.
0:23:34 > 0:23:38When you're using stock cubes,
0:23:38 > 0:23:40then stock cubes have a lot of salt in them,
0:23:40 > 0:23:43and I was trying to get it so it was a sauce consistency
0:23:43 > 0:23:47with stock cubes and the bones, I got it really tasting nice,
0:23:47 > 0:23:48but the more you reduce it,
0:23:48 > 0:23:50obviously the more salt comes out of it,
0:23:50 > 0:23:54and it's now salty, and I'm really loath to serve it.
0:23:54 > 0:23:58Oh, what a situation for Galton to be in -
0:23:58 > 0:24:00it can't be good for the nerves!
0:24:00 > 0:24:04Yes, I am worried, I am worried a little bit about it all.
0:24:04 > 0:24:05Come on, Galton, don't despair!
0:24:05 > 0:24:08It's the choices that the customers make
0:24:08 > 0:24:09that will decide today's outcome.
0:24:09 > 0:24:13Our stressed chefs will find out their fate soon enough,
0:24:13 > 0:24:16but first, another chance to size up the competition.
0:24:16 > 0:24:18Well, Galton, that looks nice.
0:24:18 > 0:24:20So does yours, yours looks lovely.
0:24:20 > 0:24:23I feel I might have gone too simple on this one.
0:24:23 > 0:24:27- Really?- But I don't know, you know, it's just a...- Steak and chips!
0:24:27 > 0:24:29- I love these chips. - Yeah, chips are all right.
0:24:29 > 0:24:32It's all about the beef, though, and the beef isn't good enough.
0:24:32 > 0:24:35- Tell me straight, because I know myself.- Yeah.
0:24:35 > 0:24:38- It...it is a bit tougher.- It is.
0:24:38 > 0:24:42- Well, I'm loving this lamb.- I know! - HE LAUGHS
0:24:42 > 0:24:44Oh, poor Galton sounds crestfallen!
0:24:44 > 0:24:47At least Stephanie's being gentle with him.
0:24:47 > 0:24:49That lamb is spot-on.
0:24:49 > 0:24:52Yeah, oh, easy, Stephanie - that's not going to help!
0:24:52 > 0:24:56So Galton enters this round with his confidence seriously knocked,
0:24:56 > 0:24:59but it's the point of no return, because in the restaurant,
0:24:59 > 0:25:02the diners are busy sealing the fates of our chefs.
0:25:02 > 0:25:04Your main course.
0:25:04 > 0:25:06- I'm going to go for the lamb. - The beef as well, please.
0:25:06 > 0:25:08The lamb.
0:25:08 > 0:25:11In the kitchen, Vito is poised to deliver the first orders,
0:25:11 > 0:25:14and our chefs are on tenterhooks.
0:25:14 > 0:25:16Are we ready to go, chefs.
0:25:16 > 0:25:17We are like racehorses.
0:25:17 > 0:25:20Our nervous thoroughbreds are under starter's orders.
0:25:20 > 0:25:23And then, they're off!
0:25:23 > 0:25:25Three lambs and three sirloins, please.
0:25:25 > 0:25:28It's level pegging at three apiece.
0:25:28 > 0:25:29Shoulder, where's the shoulder?
0:25:29 > 0:25:31Yeah, I'm done, go, yeah.
0:25:31 > 0:25:33Already, Stephanie's behind,
0:25:33 > 0:25:37and Galton needs to stop fretting and start concentrating.
0:25:37 > 0:25:39Just be gentle with that sauce, please.
0:25:39 > 0:25:42- Sorry, Vito. - It's all over the plate.
0:25:42 > 0:25:45In the restaurant, the orders are coming in thick and fast.
0:25:45 > 0:25:46Medium for me, yeah.
0:25:49 > 0:25:51I'm going to go for the lamb as well.
0:25:52 > 0:25:55So in the kitchen, our chefs have got to focus.
0:25:55 > 0:25:58Right, let's get a bit more organised now.
0:25:58 > 0:26:00Two lambs, two sirloins.
0:26:00 > 0:26:03Still it's neck and neck, but can it last?
0:26:03 > 0:26:08OK, so next we have five lamb in order, and two sirloin in order.
0:26:08 > 0:26:11- Yes!- Disaster!
0:26:11 > 0:26:13Five lamb! Back in the game!
0:26:13 > 0:26:15Back in the game, big time.
0:26:15 > 0:26:19Stephanie's pulling out in front, and she couldn't be happier.
0:26:19 > 0:26:22It's going a bit more my way, hallelujah.
0:26:22 > 0:26:24And Galton's powerless to intervene.
0:26:24 > 0:26:29I am waiting for orders. This is very disturbing.
0:26:29 > 0:26:32In the dining room, the customers are tucking in.
0:26:32 > 0:26:34Well, I had the lamb, and it's all gone!
0:26:34 > 0:26:36It was delicious, it was absolutely superb.
0:26:36 > 0:26:39It was beautifully presented, wonderfully cooked,
0:26:39 > 0:26:40and I'd like some more.
0:26:40 > 0:26:42I ordered the Aberdeen Angus -
0:26:42 > 0:26:45thoroughly enjoyed it, the taste was lovely.
0:26:45 > 0:26:47But it seems that not every diner is happy.
0:26:47 > 0:26:50- What's wrong? Sorry, chef.- One lady I was serving was complaining,
0:26:50 > 0:26:52she wants the lamb instead.
0:26:52 > 0:26:55- Chef, can I have one lamb, please? - With pleasure!
0:26:55 > 0:26:57- GALTON:- What was that about?
0:26:57 > 0:27:00She's just said that she's not willing to pay for that plate.
0:27:00 > 0:27:03Oh, poor Galton looks devastated.
0:27:03 > 0:27:06He desperately needs more orders for his beef, but will he get them?
0:27:06 > 0:27:09- Five more lambs.- Oh, it's a shocker!
0:27:09 > 0:27:12There's no more beef orders. I'm devastated.
0:27:12 > 0:27:15Well, there's nothing more either chef can do.
0:27:15 > 0:27:17But before the results of round two are revealed,
0:27:17 > 0:27:21how did the two dishes go down with the diners?
0:27:21 > 0:27:23I had the lamb, and it was absolutely delicious.
0:27:23 > 0:27:28All the lamb was perfectly cooked, it was beautifully presented.
0:27:28 > 0:27:30So I had the sirloin for dinner.
0:27:30 > 0:27:32It didn't live up to my expectations.
0:27:32 > 0:27:34I was expecting a sirloin steak with chips,
0:27:34 > 0:27:38and it looked like a sirloin... kind of roast beef dinner.
0:27:38 > 0:27:42I had the Aberdeen Angus beef steak, which was very nice.
0:27:42 > 0:27:45Um...a little bit overcooked for my liking -
0:27:45 > 0:27:47it could've been a little bit more rare.
0:27:47 > 0:27:49Ooh, it's harsh feedback for Galton,
0:27:49 > 0:27:53but he wasn't that impressed with his beef when he first saw it.
0:27:53 > 0:27:55But will his sales figures be up to scratch?
0:27:55 > 0:27:57Come on, one, two, three...
0:27:58 > 0:28:00- Ooh!- Yes! SHE LAUGHS
0:28:00 > 0:28:01- Good grief!- Blimey!
0:28:01 > 0:28:04- You've stuffed me, and absolutely well done.- Wow!
0:28:04 > 0:28:08We've both tasted the beef, I bought that unseen, massive mistake.
0:28:08 > 0:28:11Anyway, it wouldn't have made any difference,
0:28:11 > 0:28:13because the people chose the lamb.
0:28:13 > 0:28:16- I'm just in a happy place, that's all I can say!- Oh, get out of it!
0:28:16 > 0:28:19Congrats to Stephanie - she wins on sales,
0:28:19 > 0:28:24but this competition is all about profit, so time to do the maths.
0:28:24 > 0:28:27Galton's main racked up £375 in total,
0:28:27 > 0:28:31but he made a measly profit of £21.25.
0:28:31 > 0:28:33Ouch!
0:28:33 > 0:28:37Stephanie's lamb sales totalled a whopping £598.50,
0:28:37 > 0:28:39and she spent far less on produce,
0:28:39 > 0:28:44giving her a massive profit of £385.96.
0:28:44 > 0:28:48Both chefs now have a round each under their belts,
0:28:48 > 0:28:51so there's even more pressure on them for round three.
0:28:53 > 0:28:58And here begins the final battle - desserts.
0:28:58 > 0:29:02If Galton wants to win, he needs to surpass himself with his pudding.
0:29:02 > 0:29:04So how is he planning to wow?
0:29:04 > 0:29:07It's going to be a strawberry and raspberry millefeuille -
0:29:07 > 0:29:11classic dish, ice cream on top, maybe a mint creme anglais,
0:29:11 > 0:29:14that's going to be a winner.
0:29:14 > 0:29:16Another simple classic.
0:29:16 > 0:29:19Galton has tasted both victory and defeat with this strategy,
0:29:19 > 0:29:23but is it going to be enough this time to beat Stephanie's offering?
0:29:23 > 0:29:25I'm doing a blackberry and apple dessert,
0:29:25 > 0:29:28I've got a hazelnut roulade in there with meringue,
0:29:28 > 0:29:32I've got blackberries, I've got apples.
0:29:32 > 0:29:34And sticking with her "more is more" approach,
0:29:34 > 0:29:38Stephanie will serve her hazelnut and blackberry roulade
0:29:38 > 0:29:43with Dutch apple cake, a blackberry jelly and caramelised apples.
0:29:43 > 0:29:45Yeah, I've decided to go all-out.
0:29:45 > 0:29:49I worry I may have overstretched myself.
0:29:49 > 0:29:53With so much to do and so little time, Stephanie gets cracking.
0:29:53 > 0:29:55She whisks her egg whites until stiff,
0:29:55 > 0:29:58then gradually adds sugar to make the meringue
0:29:58 > 0:30:01which will form the basis of her roulade.
0:30:01 > 0:30:05Very important that it's fairly flat all the way along,
0:30:05 > 0:30:06which is easier said than done.
0:30:06 > 0:30:12Basically, what we're making is a meringue swiss roll, really.
0:30:12 > 0:30:14It's going to have blackberries in the middle,
0:30:14 > 0:30:19it's going to have cream, it's going to have lots of lovely flavours,
0:30:19 > 0:30:26but the outside of the meringue is going to be cinnamon, hazelnuts
0:30:26 > 0:30:30and some sugar, and what the sugar does is gives it a little crunch.
0:30:30 > 0:30:33Unsurprisingly, Galton's been earwigging away.
0:30:33 > 0:30:38- I haven't seen a roulade since the 1990s.- Ooh, bitchy!
0:30:38 > 0:30:40Ooh! So as well as roulade on the menu,
0:30:40 > 0:30:43it looks like we've got barbed insults, too.
0:30:43 > 0:30:45Galton's already slipping behind.
0:30:45 > 0:30:47This is my puff pastry for my millefeuille.
0:30:47 > 0:30:52I'm going to be honest, I haven't made it, cos I haven't had time.
0:30:52 > 0:30:54In an ideal world, I would make my own puff pastry,
0:30:54 > 0:30:59but for the amount of people, it just doesn't make sense.
0:30:59 > 0:31:01Cutting corners could cost Galton dearly,
0:31:01 > 0:31:04because the rules of the game for dessert are slightly different.
0:31:04 > 0:31:07Not only will the chefs have to pitch their puddings
0:31:07 > 0:31:10in the dining room, their customers will only have to pay
0:31:10 > 0:31:12what they think their dessert is worth.
0:31:12 > 0:31:15So earlier in the day when the chefs were buying their ingredients,
0:31:15 > 0:31:18they knew it was vital to keep a very tight hold
0:31:18 > 0:31:20of the purse strings.
0:31:20 > 0:31:22It's like an Aladdin's cave in here.
0:31:22 > 0:31:26So blackberries. Fantastic, that's what we're after.
0:31:26 > 0:31:29They are beauties, aren't they? They're lovely and plump.
0:31:29 > 0:31:33They normally go out at about £3.20 a punnet.
0:31:33 > 0:31:35That's a lot of money.
0:31:35 > 0:31:3735 quid.
0:31:37 > 0:31:38Oh, no, no, no, no.
0:31:38 > 0:31:40No, you've got to go a bit lower than that, Matt.
0:31:40 > 0:31:43Stephanie isn't going to give up without a fight,
0:31:43 > 0:31:47but Galton was also going into battle, against Tim.
0:31:47 > 0:31:52What I am looking for are English strawberries, English raspberries.
0:31:52 > 0:31:55I've got some British strawberries here.
0:31:55 > 0:31:58We're doing them at about £1.50, £1.60 a punnet at the moment.
0:31:58 > 0:32:02- A punnet!- Yeah.- Back home in Norfolk I get two punnets for that.
0:32:02 > 0:32:06- I've also got some British raspberries.- How much are they?
0:32:06 > 0:32:09I can do them for about the same, £1.50 a punnet.
0:32:09 > 0:32:12It's going to cost me a fortune!
0:32:12 > 0:32:13- They are good.- They are nice.
0:32:13 > 0:32:16You're going to have to do an extraordinary deal for me,
0:32:16 > 0:32:19- cos I want these.- You want them? - They are really good.
0:32:19 > 0:32:23Right, the lowest I can go is £1.40 a punnet.
0:32:23 > 0:32:25Can you not do me at £1 a punnet?
0:32:25 > 0:32:29- Just for...- I can't do £1 a punnet. £1.30.
0:32:29 > 0:32:34- £1.30 and it's a deal.- £1.25, come on, £1.25.- £1.25, yeah.- Cool.
0:32:34 > 0:32:3725 pence off a punnet - not bad.
0:32:37 > 0:32:39But Stephanie is still bartering...
0:32:39 > 0:32:42The best I can do for the tray is 33 quid.
0:32:42 > 0:32:45- That's what I think... - 30 quid and you've got a deal.
0:32:45 > 0:32:48- Go on, then.- Are you going to throw these in for free?
0:32:48 > 0:32:52- We'll sort something out! - Excellent! I'm a bit happier now.
0:32:52 > 0:32:54She never quits, this lady,
0:32:54 > 0:32:58and she managed 80p off a punnet, which is a cracking result!
0:32:58 > 0:33:02I'll get over it and I'll get on with it - I think that's the best thing to do.
0:33:02 > 0:33:06Stephanie has managed to keep her spending on her pudding ingredients
0:33:06 > 0:33:08to just £46.86,
0:33:08 > 0:33:12whilst Galton, true to form, has spent nearly double that,
0:33:12 > 0:33:16blowing £98.98, which includes that shop-bought puff pastry,
0:33:16 > 0:33:19and some shop-bought ice cream, too.
0:33:19 > 0:33:22Back in the kitchen, Galton is on the rampage.
0:33:23 > 0:33:26Steph... I need this oven.
0:33:26 > 0:33:28How many ovens do you want?
0:33:28 > 0:33:32You've got this oven, you've got that one over there...
0:33:32 > 0:33:34I'm all right cooking in a small basic oven.
0:33:34 > 0:33:37SHE LAUGHS You can have this one, chef.
0:33:37 > 0:33:41- With pleasure. - Can you put it at 210?
0:33:41 > 0:33:43- 210?- No fan.
0:33:43 > 0:33:44TIMER BUZZES
0:33:44 > 0:33:46- How long do you want it on for, chef?- Till the puff pastry's cooked.
0:33:46 > 0:33:49Let's say four hours then, chef. HE LAUGHS
0:33:49 > 0:33:50Ha ha!
0:33:50 > 0:33:53A double bluff or outright sabotage?
0:33:53 > 0:33:55Keep a close eye on that oven, Galton!
0:33:55 > 0:33:58If this doesn't work, I'm in a bit of trouble.
0:33:58 > 0:34:02Also, if I don't shut the oven door, I'll be in trouble.
0:34:02 > 0:34:04Come on, Galton - stiff upper lip!
0:34:04 > 0:34:06There's no stopping Stephanie.
0:34:06 > 0:34:09She's finished her roulades, and her apple cake is baked.
0:34:09 > 0:34:12- All right, Steph? - All right, Galton, how you doing?
0:34:12 > 0:34:15I'm great, I'm great. Wow!
0:34:15 > 0:34:18- So...- This is your Dutch apple cake.
0:34:18 > 0:34:20Yeah, I've got a lot of things on the go here.
0:34:20 > 0:34:22Blimey.
0:34:22 > 0:34:25- You know what, this'll be the first...- Still a bit hot.
0:34:26 > 0:34:28Oh, it's not cooked!
0:34:28 > 0:34:32- Oh, it's all right, don't you worry. - I'm joking, I'm joking.
0:34:32 > 0:34:33Aw...Galton gets his own back.
0:34:33 > 0:34:36But he'd better not forget those pastries.
0:34:36 > 0:34:39OK, I left this in here a bit too long, maybe.
0:34:39 > 0:34:43Oh, hang on... Not too bad.
0:34:43 > 0:34:47Now... that...
0:34:47 > 0:34:49Look at that glaze on there -
0:34:49 > 0:34:52that is a boing boing moment.
0:34:52 > 0:34:55Cos that's lovely, that's the glaze that I wanted, you know,
0:34:55 > 0:34:59so I don't need to use a blowtorch on it.
0:34:59 > 0:35:01So I'll just take the top off, scoop out the soft flesh,
0:35:01 > 0:35:05put my strawberries and raspberries in there, a scoop of ice cream,
0:35:05 > 0:35:08mint creme anglais as it goes out...
0:35:08 > 0:35:09Ahh, that's going to be good.
0:35:09 > 0:35:13Ooh, boing boing! Galton's back on form!
0:35:13 > 0:35:15Both chefs are confident about their final dishes,
0:35:15 > 0:35:19but will they be quite so sure after they've sized up the competition?
0:35:19 > 0:35:22Galton's up first.
0:35:22 > 0:35:23Oh, that is lovely.
0:35:23 > 0:35:26There's only one thing that's surprising me, chef, and that's this.
0:35:26 > 0:35:29I thought you made it. I thought it was...
0:35:29 > 0:35:30- Couldn't do it.- No?
0:35:30 > 0:35:32If I could, if they had an ice cream machine,
0:35:32 > 0:35:33it would've been a no-brainer.
0:35:33 > 0:35:37Ah, that's the problem - no ice cream machine!
0:35:37 > 0:35:39What's a guy to do, eh?
0:35:39 > 0:35:43Diago has just told me there's an ice cream machine around the corner.
0:35:43 > 0:35:46I'm saying nothing. No way!
0:35:46 > 0:35:50Let's assume he just didn't spot it, eh, Stephanie?
0:35:50 > 0:35:52Now, let's see what Galton makes of your dessert.
0:35:52 > 0:35:54- Here you go, sir.- Wow.
0:35:54 > 0:35:56We've got, um... Wow wow wow!
0:35:56 > 0:35:57I am a pudding fanatic.
0:35:57 > 0:36:02Delicious. Can't knock it, can't moan about it, unfortunately.
0:36:02 > 0:36:04Really, Galton?
0:36:04 > 0:36:06It's got me puzzled.
0:36:06 > 0:36:09It's not unpleasant or anything like that.
0:36:09 > 0:36:12I don't see where the little bit of cake comes from, don't understand that.
0:36:12 > 0:36:17- If I don't do well on this, then something's badly wrong. - Chefs ready?
0:36:17 > 0:36:21Well, it's the diners who will decide, and they're waiting with bated breath
0:36:21 > 0:36:25to find out who their chefs are and what they're offering for dessert.
0:36:25 > 0:36:27Ladies and gentlemen, let me introduce you
0:36:27 > 0:36:32chefs for this evening, Stephanie Moon and Galton Blackiston.
0:36:32 > 0:36:34- Your chefs.- Thank you, thank you.
0:36:34 > 0:36:37To emerge triumphant, our gastronomic greats
0:36:37 > 0:36:39need to go on an all-out charm offensive
0:36:39 > 0:36:42to ensure it's their dessert the diners choose.
0:36:42 > 0:36:45Ladies, there's the pudding. It is summer on a plate.
0:36:45 > 0:36:49They are English strawberries and raspberries, it's a lovely pudding.
0:36:49 > 0:36:52- It speaks for itself. - It does, honestly.
0:36:52 > 0:36:54The idea is, this is light and easygoing.
0:36:54 > 0:36:58After quite a big meal, you know, I think it's a little taste,
0:36:58 > 0:37:01a sharp taste of apple and blackberry in there.
0:37:01 > 0:37:04You've got the spiced apple cake, it's nice, it's kinda squidgy.
0:37:04 > 0:37:08Galton is determined to get his message through.
0:37:08 > 0:37:09It's a summer dish on a plate.
0:37:09 > 0:37:13It is summer on a plate. It is summertime on a plate.
0:37:13 > 0:37:15That dessert is like summer on a plate, you know!
0:37:15 > 0:37:18I promise you, you wouldn't regret eating this,
0:37:18 > 0:37:20it's absolutely delicious.
0:37:20 > 0:37:21You look wary, madam.
0:37:21 > 0:37:23Oh, I'll order that one.
0:37:23 > 0:37:25- Yes! Good girl! - THEY LAUGH
0:37:25 > 0:37:27And Stephanie is working just as hard.
0:37:27 > 0:37:30If you're after a light dessert, I think this is the one I'd pick.
0:37:30 > 0:37:32Our chefs have given it their all,
0:37:32 > 0:37:35but which dish will the customers go for?
0:37:35 > 0:37:36I've gone for the roulade.
0:37:36 > 0:37:39I think Steph's pitch was really good, it sounds amazing,
0:37:39 > 0:37:42I think the level of complexity makes it really appealing as well -
0:37:42 > 0:37:44it looks amazing.
0:37:44 > 0:37:47I actually was going to have the roulade, cos I love meringue.
0:37:47 > 0:37:50Anything sugary sweet, love it.
0:37:50 > 0:37:55However, I decided to change and go for the millefeuille instead,
0:37:55 > 0:37:57because the glaze on the top looked amazing.
0:37:57 > 0:38:01I've ordered the roulade because I think it looked really pretty,
0:38:01 > 0:38:05it looks very tasty, beautifully presented.
0:38:05 > 0:38:08We went for one each cos we wanted to try them both -
0:38:08 > 0:38:11they both look very nice.
0:38:11 > 0:38:13Ooh, this could be a close-run thing.
0:38:13 > 0:38:18And, as our final showdown gets underway, the orders start pouring in.
0:38:18 > 0:38:22OK, first order, four strawberries, two meringue, please.
0:38:22 > 0:38:24That's a good start for Galton.
0:38:24 > 0:38:26Three-one.
0:38:26 > 0:38:28You're getting back there, Galton.
0:38:28 > 0:38:30I need...I need more than that.
0:38:30 > 0:38:33He's right - having had a disastrous last round,
0:38:33 > 0:38:36Galton has to get the orders in or it's game over.
0:38:36 > 0:38:37Er...
0:38:37 > 0:38:40- Next one, two millefeuille, please. - Oh no!
0:38:40 > 0:38:43- Galton's back in the game now. - Three millefeuille away.
0:38:43 > 0:38:45OK, roulade on the pass.
0:38:45 > 0:38:4812 to Galton, but only four to Stephanie!
0:38:48 > 0:38:50How's it going, Steph, how's the meringue roulade?
0:38:50 > 0:38:53- It's a bit quiet. - It's all gone quiet.
0:38:53 > 0:38:56Bit quiet. Could do with being a bit busier over here.
0:38:56 > 0:38:59- OK, perfect, two away.- Perfect.
0:38:59 > 0:39:01I'm liking this, this is good.
0:39:01 > 0:39:03Can you bring me another ice cream out, please?
0:39:03 > 0:39:05- Ice cream is that, chef?- Ice cream.
0:39:05 > 0:39:09- You know Diago's just told me something.- What's that?
0:39:09 > 0:39:11He told me there's an ice cream machine round the corner.
0:39:11 > 0:39:13Oh, she couldn't resist it!
0:39:13 > 0:39:15Well, they didn't tell me that.
0:39:15 > 0:39:17- Did you make your pastry? - I'd like to tell you yes.
0:39:17 > 0:39:19I'd love to tell you yes. It just shows you,
0:39:19 > 0:39:22you don't have to make everything to make something sell.
0:39:22 > 0:39:25Ooh, he's on the defensive, and Stephanie's loving it.
0:39:25 > 0:39:28But the diners are loving Galton's dessert.
0:39:28 > 0:39:30Four millefeuille and one roulade in order, please.
0:39:30 > 0:39:33Four millefeuille, he's pulled it back.
0:39:33 > 0:39:36And the last order, chefs, what's it going to be..
0:39:36 > 0:39:38and that's roulade, two roulade please.
0:39:38 > 0:39:40- Yes!- This and we're done, thank you.
0:39:40 > 0:39:44Oh, a last minute comeback for Stephanie, but will it be enough?
0:39:44 > 0:39:47Remember, this round isn't won on the number of dishes sold,
0:39:47 > 0:39:50but on how much the diners are willing to pay for them.
0:39:50 > 0:39:52I had the roulade. It was absolutely delicious,
0:39:52 > 0:39:55there were so many different elements that just worked
0:39:55 > 0:39:58really well together, I thought it was beautifully put together,
0:39:58 > 0:40:01and I would be more than happy to pay £8.50.
0:40:01 > 0:40:06I had the strawberry millefeuille. Er...I paid a fiver for it.
0:40:06 > 0:40:09The texture didn't work together,
0:40:09 > 0:40:12so the texture as a combination was a bit weird,
0:40:12 > 0:40:16um...and it felt like it had been assembled rather than cooked.
0:40:16 > 0:40:18I ordered the millefeuille,
0:40:18 > 0:40:21and I was actually a little bit disappointed.
0:40:21 > 0:40:25Um...the strawberries were very sour, um...
0:40:25 > 0:40:28the vanilla ice cream wasn't exceptional at all,
0:40:28 > 0:40:31so I'd probably pay about £3 for that.
0:40:31 > 0:40:34Ooh dear, It doesn't sound like the diners want to fork out
0:40:34 > 0:40:36much for the millefeuille.
0:40:36 > 0:40:37So I just had the roulade,
0:40:37 > 0:40:40and I thought everything just came together really well on the plate,
0:40:40 > 0:40:41and the roulade was really good.
0:40:41 > 0:40:44It was kind of chewy, but it was nice and light as well.
0:40:44 > 0:40:47I would put that at about £9.50 for that dessert.
0:40:47 > 0:40:49That was...it was really tasty.
0:40:49 > 0:40:51£9.50? Blimey!
0:40:51 > 0:40:54But before we find out how much profit - or loss -
0:40:54 > 0:40:58our chefs have made, let's see how many desserts they've each sold.
0:40:58 > 0:41:01Well, the diners bought 18 of Stephanie's desserts,
0:41:01 > 0:41:05but Galton's romped home with 31!
0:41:05 > 0:41:08It's been a rollercoaster of a day for Stephanie and Galton,
0:41:08 > 0:41:13but now it's time to reveal who is today's champion chef.
0:41:13 > 0:41:16- Well, what a day.- Been a bit up, a bit down, a bit up,
0:41:16 > 0:41:18a bit down, a bit like that, really.
0:41:18 > 0:41:21I honestly can say, hand on heart,
0:41:21 > 0:41:23I don't know what's going to be in there.
0:41:23 > 0:41:25I think you've wiped the floor with me.
0:41:25 > 0:41:27- Let's go for it.- Yep. - One, two, three...
0:41:29 > 0:41:32- Yes, you did nail it. Well done, girl.- Good God!
0:41:32 > 0:41:35- You did nail it.- Wow!
0:41:35 > 0:41:36She's speechless!
0:41:36 > 0:41:41It's victory for our angel of the north, and she's chuffed to bits.
0:41:41 > 0:41:48I am very rarely speechless, but that result absolutely blew me away.
0:41:48 > 0:41:52It's been a superb day, really has, Galton is a fantastic rival,
0:41:52 > 0:41:55there's been some real banter there, and it's been great fun.
0:41:55 > 0:41:56I expected you to do really well.
0:41:56 > 0:42:00- It's the...- I didn't realise you were as tight as that.
0:42:00 > 0:42:03- I am not tight!- But that's good, you just squeak when you walk.
0:42:03 > 0:42:06Fair play to Steph, she's done a really good job,
0:42:06 > 0:42:08and I take my hat off to her.
0:42:08 > 0:42:11Next, time, I'm going to think about this a lot more,
0:42:11 > 0:42:13and make sure I buy better,
0:42:13 > 0:42:16cos that's what it's all down to, you know.
0:42:16 > 0:42:20I got two out of the three courses, you know, I sold more courses,
0:42:20 > 0:42:22but I didn't make the profit.
0:42:22 > 0:42:25Both our chefs have made an amazing amount of money,
0:42:25 > 0:42:29and all of their profits will be going to their chosen charities.
0:42:29 > 0:42:32My chosen charity this evening is Simon on the Streets -
0:42:32 > 0:42:35it's a charity for homeless people.
0:42:35 > 0:42:38My chosen charity for tonight is the East Anglian Air Ambulance.
0:42:38 > 0:42:41Well, Stephanie may be the victor in today's competition,
0:42:41 > 0:42:45but both our chefs have shown that they've got what it takes
0:42:45 > 0:42:47to put their menus where their mouths are!
0:42:47 > 0:42:50For a selection of recipes from the series, log on to:
0:43:17 > 0:43:21Subtitles by Red Bee Media Ltd