Quaglino's Chefs: Put Your Menu Where Your Mouth Is

Britain's top chefs...

Yee-ha!

-..are going up against each other...

-This'll be a good battle!

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

for the great British public!

It's all about making money.

Our award-winning chefs

will be putting their reputations on the line...

Help me-e-e-e-e-e!

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

-Yes!

-..for a room full of ravenous diners.

-We can't have customers waiting!

-We want beef!

-Perfect.

-Wow.

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

This is impossible.

With a limited budget...

-Deal.

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

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

That took forever to cook.

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

-Rock on!

-And win?

We came, we saw, we conquered.

Today, Angel in an Apron, Stephanie Moon,

takes on Whizz-Kid in Whites, Galton Blackiston,

in an almighty cook-off that will leave only one man,

or woman, standing!

I'm back in the race, and I tell you what, it feels good.

Coming up, our chefs deal with some very unusual demands...

I've just heard the most ridiculous order come in -

one salmon without a salmon!

Stephanie contemplates covert sabotage...

-How long do you want it on for, chef?

-Until the puff pastry's cooked.

Let's say four hours then, chef!

And will it be Galton's sumptuous sirloin

or Stephanie's luscious lamb that will steal victory today?

I think Galton's going to be a hard man to beat.

Chefs, put your menu where your mouth is!

As the sun shines down on unsuspecting London town,

the scene is being set for two top chefs

to face their greatest challenge yet!

I'm not taking this one for granted by any stretch of the imagination.

Our challengers today are regional champions.

In the blue corner, representing Norfolk,

it's a Michelin star chef

who's worked his way up from humble beginnings on a market stall,

to become a star of the culinary firmament.

Galton Blackiston!

I've been cooking since I was 18,

so I've been cooking an awful long time.

The other chefs who I come up against are going to have to be on their top game to beat me.

I don't want to be beaten, I don't like losing.

In the red corner, representing Yorkshire, is an award-winning chef

who's cooked in top hotels all over the world.

It's Stephanie Moon!

I want to take simple ingredients and turn them into exciting food.

The thing that I think is very important with this challenge

and trying to win, is to know your diners,

to know what they want, to second guess the kind of food

that they want to eat.

Our chefs don't know it yet, but their battleground today

is right in the heart of London's stylish Mayfair.

And it's one of the capital's most iconic restaurants, Quaglino's.

This London institution is renowned for its sophisticated classics

and modern fine dining, so our chefs are going to have to

be on their best behaviour and cook their socks off!

Tastes good.

But the challenge doesn't stop there.

They'll also have to buy all their own ingredients.

They've each got a budget of £850

and they'll have to seek out the very best deals.

You're looking at about £9.50 a kilo.

What?! Come on!

Because the chef who makes the most money will be crowned

today's champ and all profits will be donated to charity.

This is the ultimate test.

Chefs, put your menu where your mouth is!

OK then. So, once I've got over the shock, £800, was it?

£850, I think, don't forget the £50.

£850 spend and we've got to make profit with it.

It's a good challenge, I think it's going to be tough.

It's taken me out of my comfort zone, I will say that.

One of the best restaurants in London. Well, good luck, Galton.

And you, and you.

-We're going to need it!

-We're both going to need it, aren't we? Well, have fun.

-All the best.

-See you later.

They both seem, well, slightly stunned.

And rightly so. This is a whopper of a challenge,

so our chefs need to come up with a strategy for success.

So my cunning plan today is, great ingredients, keep it simple,

because above all else, I've got to make money.

Well, we'll see if a "simple" menu will be enough

to entice the restaurant full of diners!

How's Stephanie feeling about the battle ahead?

I'm up for the challenge, I think my food is seasonal,

I think it's fresh, I think it's fun.

I hope it appeals to these West End guests.

So we've got fun versus simple.

Battle plans in place, our chefs turn their attention

to the first course.

I've got a really nice fresh marinated vanilla salmon starter

with some chicory in there, some fennel remoulade.

I've got all kinds of things going on and I think that'll be really good.

Oh, she's piling on the temptations!

Stephanie's vanilla salmon will be served with a chicory

and citrus salad, a fennel and celeriac remoulade

that's a sauce to you and me topped off with micro fennel leaves,

and served with homemade bread crisps on the side.

Sounds delicious! So how's Galton going to top that?

So my starter is fried sea bream, tomato chutney, cucumber relish.

Simple, really tasty, great quality fish.

So that's gonna be my stand out most important ingredient,

cook the fish right.

But which one would you choose?

Now, deciding your menu is one thing,

but cooking it up in an unfamiliar kitchen,

in a top-notch London dining establishment,

is a whole different ball game.

Especially one that will not tolerate anything but the best!

Now, tell me, Vito, what part do you play?

I am the restaurant manager, so I'll be running the actual show

this evening, and I just want you to understand that our reputation

is really important to us so obviously the quality of the food

and presentation must be top notch.

Our chefs have been warned! Luckily, they're not going it alone.

All right boys, how we doing? I'm Steph.

Each chef will have the assistance of two of the restaurant's regular kitchen staff.

Does that ever slide off there, Gregor?

-No, it'll not slide off.

-Famous last words!

Now, with only a few hours until service starts,

the enormity of the challenge really hits home!

Oh, my God. I've got loads to do.

No salmon here, where's my salmon?

This is where our chefs must summon up all their resolve

and get cracking!

Galton will be serving his sea bream with a spicy tomato chutney.

The sugar just gives it that little bit of sweetness to it,

I don't want it too sickly sweet or anything like it

because the tomatoes have a natural sweetness.

I don't want to make it too spicy, that's the thing.

He grills his tomatoes with shallots, ginger,

chilli and olive oil, and then in to the pot it goes.

It's quite a rustic chutney, but that's what a chutney is.

It's something that I personally think the public

will quite like, they really will like that.

Now, Stephanie is ear-wigging on Galton's every move,

but all the while she's working away. She's mixed olive oil,

vanilla seeds and seasoning to create a marinade for her salmon.

I'm just going to really drizzle that all the way around my vanilla,

so it's got time to marinade in, yeah?

Notice I'm being very, very gentle because I want to show the fish the respect it deserves.

Hmm. Mr Salmon might be a little bit past caring, Stephanie!

Now, Galton has retreated to a quiet corner of the kitchen,

because he's about to unleash something pretty spectacular.

This is my secret weapon. That.

That is... in Norfolk we call it "samfer". Everyone else seems

to call it samphire, we often call it sea asparagus, delicious.

Ooh, cunning Galton!

This battle could be won or lost on little touches like these.

But it's not just about getting the right ingredients.

It's about getting them at the lowest possible prices.

So, earlier in the day, our chefs headed out to buy their ingredients,

primed to barter as if their lives depended on it!

They both went up against manager Hattie,

and she looks no pushover. So which of them would get the better deal?

What I'm really looking for I think is some lovely sea bream.

-OK.

-But I could be persuaded with other things

if I get the right price. It's all about money, I'm afraid.

Let me get some bream out for you.

So this is the sea bream we've got.

Oh, look at those.

They do look wonderful. Look at that.

Aren't they beautiful?

Oh, yeah. You don't need to show me any more than that, that's perfect.

Oh, Galton's fallen for a fish!

Rival Stephanie was also after a great deal.

-Today I'm looking for some salmon.

-OK.

And I want some salmon with some provenance, please. So, Scottish...

So I've got Lochmuir, Scottish salmon.

Brilliant, what kind of price is this?

-I can do it at £7.50 a kilo.

-Can you come down in price a bit?

Might be able to do £6.95 a kilo.

How about £6?

We could do £6.50, that would be my lowest.

OK, £6.50 for two fish, please.

Yep, no problem.

One pound off a kilo, Stephanie's done well there.

But can Galton do any better in this fishy face-off?

-I need a really, really good price.

-So how about £8.70?

-£8.70's quite good.

-The best price we could do is £8.50.

-Come on, £8, come on.

-£8.50 is the price, I'm afraid.

-Come on, £8.25, come on.

-I can do £8.30.

£8.30, I'll accept that. Deal. Thank you so much.

Oh, Hattie's played hardball with both our chefs,

but Galton has reeled in a great deal

and he couldn't be more chuffed!

So that's a massive saving, I don't know how I did that one,

because she's quite shrewd, Hattie, but I'm delighted.

So how will their expenditure influence how our chefs

price up their starters on tonight's menu?

Well, with all the ingredients included,

Galton spent a total of £150.64

and has put his first course on the menu at £11.50.

Stephanie's total starter spend was half that of her opponent's,

just £73.22.

But she's priced her dish exactly two pounds cheaper at £9.50.

It's anyone game, but if Galton wants to come out on top,

he'll have to sell more dishes.

Back in the restaurant kitchen, our Galton's up against it.

I've only done 15, so obviously it's going to take a bit of time.

If I start rushing them,

I start leaving the skin on the fish and I don't want to do that.

So it's really important that I just crack on with it.

Both chefs will be cooking their fish to order during service,

and with not long to go, the pressure is starting to show!

I would help if I plugged it in, wouldn't it?!

Yes, it would.

Especially as London's finest have started to arrive,

and they look like the types who expect top notch nosh!

They have no idea who the chefs are, let alone who is cooking which dish.

But they waste no time getting to grips with the menu.

Let's hope they like fish, because for starters

it's either Galton's fillet of sea bream or Stephanie's salmon in vanilla.

What a choice!

I was just intrigued by the combination of vanilla and salmon

and how that would come out.

I've had vanilla with fish before

and I didn't really like the combination,

so I chose the sea bream.

I love fish, any fresh fish. And samphire, I want to see how the samphire turns out.

Expectations are high, but before the diners get to tuck in,

our chefs take a chance to check out the competition for themselves.

This looks lovely, absolutely lovely,

it looks very appetising, very summery.

That looks an amazing plate of food. The crispness of that batter.

You pulled a blinder there, Galton.

I don't know. No, because this is delicious.

No, it's the sort of thing that I really like,

not over done it with the vanilla.

-No, no.

-Just a hint.

Oh, for goodness sake!

If these two were any more polite, they'd be waving the white flag of surrender!

Come on, Galton, you're the chef who hates to lose.

What do you really think?

Obviously, I do prefer my dish. I think mine has zingy flavours

banging around there and all that sort of thing,

it had the samfer, all of that. And had interesting flavours,

whereas I think, actually, I think Steph's dish

was a touch on the safe side.

Oh, I think that just might have been a criticism!

And Stephanie made all the right noises,

but was she spinning her opponent a line?

That dish was lovely, it was fresh it was crispy, it was light,

it was salty, it was sweet, it was everything a dish should be.

Am I worried? Yeah, always!

Nothing fishy there, she sounds genuinely worried!

But it's too late now to make any changes,

because the hour of reckoning is upon our chefs.

Restaurant manager Vito will be overseeing the pass for tonight's service.

And we already know that he will stand for nothing but the best.

And the first check's in. Chefs, let's have a good one.

Ready or not chefs, here it comes.

And the order is one salmon, one bream.

We're off and it's one-all!

Next order in, one salmon, one bream.

Two-all!

And the following one, two bream, please.

Five bream and two salmon altogether.

Oh, there's the game changer, four to Stephanie, nine to Galton!

-Oh, I like that!

-Everyone's having bream!

Oh, Stephanie looks crestfallen!

Galton's bream is flying out the door.

But he's cooking it to order, and he's already struggling to keep up.

I really need that bream. How long for the bream, please?

Two minutes.

Galton is flapping like a fish out of water.

What do you need? What do you need? I've forgotten your name.

I need four bream from you.

While Stephanie is forced to watch helplessly.

I just wish I was selling more starters,

Galton's running away round there. I thought this was a winner, gutted.

Hold your horses, Stephanie, the waiters haven't even finished taking orders.

Salmon.

Salmon.

-Can I go for the sea bream as well?

-Could I have the salmon?

Four salmon, two bream in order, please. Four salmon, two bream.

Ah, that's my kind of check! I like that one.

Oh, Stephanie's back in the game!

But then, a curved ball that no-one's expecting.

Can I have a salmon without a salmon?

Chef, can we have salmon without the salmon?

-You can.

-You can't count that!

I've just heard the most ridiculous order come in -

one salmon without a salmon. What is all that about?

Salmon or no salmon,

it's still another one in the bag for Stephanie.

And just in the nick of time.

-No more orders at the moment?

-Nothing else.

-HE SIGHS

-That was one out of the way.

I think we're sort of level pegging on that.

Oh, the modesty, Galton!

It's been a frantic first round, but before we find out how many dishes

each chef has sold, what did the customers make of their starters?

I had the sea bream, and I thought it was delicious,

it was really light and tasty and very fresh.

I had the salmon. I thought it was quite nice, it was maybe a little overcooked,

but I liked the flavours of the orange.

The samphire was beautiful and it was just a lovely dish.

Simple dish and light.

The salmon was fantastic - mine was pink inside, very moist.

I thought the citrus with the salmon and the salad was fantastic.

Both dishes have gone down a treat, but which starter sold more?

I am feeling nervous, because you sold a lot of sea bream, chef,

a lot of sea bream.

I don't think a great deal more than you.

I think you are worrying untowardly, I do think so.

-Well, I certainly hope you're right.

-Are you ready?

-Yep, let's go.

One, two, three...

-Oh!

-Yeah, I figured as much.

The proof will be in how much we paid for the stuff.

Well, exactly, you see my bream, as much as I thought I had a good deal,

I paid quite a bit of money for that.

Yes, profit is king in this competition,

and Galton spent a lot more on his ingredients.

So has he sold enough to beat Stephanie on profit?

Let's find out.

Stephanie's 19 starters bagged her an impressive £180.50.

Subtract the £73.22 spent on ingredients,

and she's made a tasty profit of £107.28.

It's good, but not quite good enough.

Galton sold 28 dishes and brought in a total of £322.

After costs, that gives him a cracking profit of £171.36,

putting him in pole position.

For now!

-One down.

-Yeah, one down, let's go.

-Let's move on.

It's round two - the main course.

In terms of potential profit,

this is the high-stakes round where fortunes can change in an instant,

so what have our chefs got up their sleeves?

My main course is sirloin of beef - simple but delicious.

Oh, a tried and tested favourite from Galton.

He'll be serving his beef with chips, beetroot, spinach,

and a beef jus, so Stephanie will have a lot to match up to.

Main course is a mini rack of lamb, and who doesn't like lamb?

Stunning piece of meat.

Determined to regain lost ground,

Stephanie's decided to cook her lamb

not one, not two, but three ways - a cutlet,

a slow cooked shoulder, and a minced lamb herb crusted bon bon.

She'll serve it with gratin potatoes,

baby beets and a mint salsa verde.

Lovely!

Both chefs have heaps to do with limited prep time,

so it's all hands on saucepans.

Galton's first job is to make his beef jus.

I'm putting these beef bones in the oven just to give a final roast

and give them a good caramelisation.

The most important thing you ever do is your sauce, really.

I'm a bit concerned about it,

because I'm going to have to use beef stock cubes,

so I want to get the flavour from the bones

to sort of counteract some of the stocky-cubey flavour.

Stock cubes, Galton? With your reputation?

Well, whatever it takes, because Stephanie is busy making sure

that her dish is packed with flavour.

The butcher, Michael, he gave me a load of lamb trim,

but what he did was he chopped quite a bit of lamb shoulder pieces

in there, so it's really, really good trim,

so all I've done is fry that off, and all the caramelisation

on the black pans, I've swilled them out

to get all that extra golden brown goodness into this pan.

I'm going to slow cook this now, add a bit of wine in a few minutes,

and then that's going to be my confit ball.

So far so good - I'm still smiling.

That's the spirit, Stephanie,

but the only thing that counts in this competition is profit.

So when our chefs went shopping for their produce,

they had one thing in mind - getting the very best deals.

For her lamb, Stephanie went up against Michael.

So, Michael, what's the damage?

Right, what I've done, I've charged you for a boneless shoulder

as apposed to a bone in shoulder, so you save quite a bit there.

I can give you the lamb trimmings, and I'll give you 10% off as well,

which comes to an equivalent of £190 in total.

£190...if you could just come down another £10..?

Oh, she's pulling out all the stops!

Can our Stephanie get that extra bit off?

Galton, in a bid to save time,

decided to phone a local supplier for his beef.

This will be his biggest outlay of the day,

so buying sight unseen could be risky.

I'm after your best quality strip sirloin.

I do need it at your best price that you've ever given anybody.

£410? Oh, I can't afford that.

Let me say 325 and it's a deal.

Thank you, thank you.

£85 off, and Galton is clearly a happy chappy.

But did Stephanie triumph over in Mayfair?

I can do you £180, then, but that's my limit.

Sold, thank you very much, then.

So both chefs got great deals,

but how will their outlay affect what they charge for their mains?

Galton spent a budget busting £353.75

on his main course ingredients,

so he's had to price his dish accordingly at a hefty £25.

Will the diners be willing to fork out that much, though?

Stephanie spent far less on her ingredients - £212.54,

so she can price her lamb at a much more digestible £19.95.

Which of our chefs has chosen the winning strategy?

Back in the kitchen, Stephanie is prepping her lamb.

Her cutlets have been browned off,

ready to be transferred to the oven for cooking shortly before service.

The lamb shoulder has been braised,

and needs to go in the oven for three hours,

which frees Stephanie to focus on her lamb bon bons.

Got my lovely bits of shoulder of lamb, leg pieces,

everything that the butcher gave me, I'm blitzing these down,

to form, like, a very slow-cooked confit bon bon.

Well, this could be pretty spectacular. Here it comes!

And...oh...how appealing(!)

I'm just going to roll these into balls.

Balls!

Is she feeling all right?

The bon bons will be rolled in a herb mix

and fried off closer to service.

As quick as you can, Ali, you've got 15 minutes to do 70.

Oh, no pressure, Ali!

So Stephanie's doing lamb three ways, and she's got gratin potatoes

on the go. Any chance she's bitten off more than she can chew?

If I wanted to take it easy, maybe I should have done steak and chips.

Ooh, dear! The gloves are off!

Now, Steph's main course sounds lovely, lamb three ways,

but she's giving herself a load of work there.

I would be worried if I was Steph with that one.

I'm going straight down the middle, slice of sirloin,

vegetables on a plate, job's a good 'un.

Whoo!

So Galton sounding pretty confident there, but he needs to be careful -

in this competition, something can knock you for six when you least expect it.

It has surprised me, the paleness of this beef,

hopefully it'll cook all right,

but a little bit worried about it, I have to say.

Nothing I can do about it now.

A bit of a shock for our Galton.

He bought his beef over the phone, sight unseen,

and now he's not impressed.

But will this be a game changer?

The big man might be in the lead, but there's only £70 in it.

Stephanie's very much still in the game.

This gratin has turned out spot-on -

it's creamy, it's soft all the way through.

Oh... That is really nice!

For Galton, things are going from bad to worse.

He's focused all his efforts on the jus that will go with his beef,

but fortune is not favouring our boy.

When you're using stock cubes,

then stock cubes have a lot of salt in them,

and I was trying to get it so it was a sauce consistency

with stock cubes and the bones, I got it really tasting nice,

but the more you reduce it,

obviously the more salt comes out of it,

and it's now salty, and I'm really loath to serve it.

Oh, what a situation for Galton to be in -

it can't be good for the nerves!

Yes, I am worried, I am worried a little bit about it all.

Come on, Galton, don't despair!

It's the choices that the customers make

that will decide today's outcome.

Our stressed chefs will find out their fate soon enough,

but first, another chance to size up the competition.

Well, Galton, that looks nice.

So does yours, yours looks lovely.

I feel I might have gone too simple on this one.

-Really?

-But I don't know, you know, it's just a...

-Steak and chips!

-I love these chips.

-Yeah, chips are all right.

It's all about the beef, though, and the beef isn't good enough.

-Tell me straight, because I know myself.

-Yeah.

-It...it is a bit tougher.

-It is.

-Well, I'm loving this lamb.

-I know!

-HE LAUGHS

Oh, poor Galton sounds crestfallen!

At least Stephanie's being gentle with him.

That lamb is spot-on.

Yeah, oh, easy, Stephanie - that's not going to help!

So Galton enters this round with his confidence seriously knocked,

but it's the point of no return, because in the restaurant,

the diners are busy sealing the fates of our chefs.

Your main course.

-I'm going to go for the lamb.

-The beef as well, please.

The lamb.

In the kitchen, Vito is poised to deliver the first orders,

and our chefs are on tenterhooks.

Are we ready to go, chefs.

We are like racehorses.

Our nervous thoroughbreds are under starter's orders.

And then, they're off!

Three lambs and three sirloins, please.

It's level pegging at three apiece.

Shoulder, where's the shoulder?

Yeah, I'm done, go, yeah.

Already, Stephanie's behind,

and Galton needs to stop fretting and start concentrating.

Just be gentle with that sauce, please.

-Sorry, Vito.

-It's all over the plate.

In the restaurant, the orders are coming in thick and fast.

Medium for me, yeah.

I'm going to go for the lamb as well.

So in the kitchen, our chefs have got to focus.

Right, let's get a bit more organised now.

Two lambs, two sirloins.

Still it's neck and neck, but can it last?

OK, so next we have five lamb in order, and two sirloin in order.

-Yes!

-Disaster!

Five lamb! Back in the game!

Back in the game, big time.

Stephanie's pulling out in front, and she couldn't be happier.

It's going a bit more my way, hallelujah.

And Galton's powerless to intervene.

I am waiting for orders. This is very disturbing.

In the dining room, the customers are tucking in.

Well, I had the lamb, and it's all gone!

It was delicious, it was absolutely superb.

It was beautifully presented, wonderfully cooked,

and I'd like some more.

I ordered the Aberdeen Angus -

thoroughly enjoyed it, the taste was lovely.

But it seems that not every diner is happy.

-What's wrong? Sorry, chef.

-One lady I was serving was complaining,

she wants the lamb instead.

-Chef, can I have one lamb, please?

-With pleasure!

-GALTON:

-What was that about?

She's just said that she's not willing to pay for that plate.

Oh, poor Galton looks devastated.

He desperately needs more orders for his beef, but will he get them?

-Five more lambs.

-Oh, it's a shocker!

There's no more beef orders. I'm devastated.

Well, there's nothing more either chef can do.

But before the results of round two are revealed,

how did the two dishes go down with the diners?

I had the lamb, and it was absolutely delicious.

All the lamb was perfectly cooked, it was beautifully presented.

So I had the sirloin for dinner.

It didn't live up to my expectations.

I was expecting a sirloin steak with chips,

and it looked like a sirloin... kind of roast beef dinner.

I had the Aberdeen Angus beef steak, which was very nice.

Um...a little bit overcooked for my liking -

it could've been a little bit more rare.

Ooh, it's harsh feedback for Galton,

but he wasn't that impressed with his beef when he first saw it.

But will his sales figures be up to scratch?

Come on, one, two, three...

-Ooh!

-Yes! SHE LAUGHS

-Good grief!

-Blimey!

-You've stuffed me, and absolutely well done.

-Wow!

We've both tasted the beef, I bought that unseen, massive mistake.

Anyway, it wouldn't have made any difference,

because the people chose the lamb.

-I'm just in a happy place, that's all I can say!

-Oh, get out of it!

Congrats to Stephanie - she wins on sales,

but this competition is all about profit, so time to do the maths.

Galton's main racked up £375 in total,

but he made a measly profit of £21.25.

Ouch!

Stephanie's lamb sales totalled a whopping £598.50,

and she spent far less on produce,

giving her a massive profit of £385.96.

Both chefs now have a round each under their belts,

so there's even more pressure on them for round three.

And here begins the final battle - desserts.

If Galton wants to win, he needs to surpass himself with his pudding.

So how is he planning to wow?

It's going to be a strawberry and raspberry millefeuille -

classic dish, ice cream on top, maybe a mint creme anglais,

that's going to be a winner.

Another simple classic.

Galton has tasted both victory and defeat with this strategy,

but is it going to be enough this time to beat Stephanie's offering?

I'm doing a blackberry and apple dessert,

I've got a hazelnut roulade in there with meringue,

I've got blackberries, I've got apples.

And sticking with her "more is more" approach,

Stephanie will serve her hazelnut and blackberry roulade

with Dutch apple cake, a blackberry jelly and caramelised apples.

Yeah, I've decided to go all-out.

I worry I may have overstretched myself.

With so much to do and so little time, Stephanie gets cracking.

She whisks her egg whites until stiff,

then gradually adds sugar to make the meringue

which will form the basis of her roulade.

Very important that it's fairly flat all the way along,

which is easier said than done.

Basically, what we're making is a meringue swiss roll, really.

It's going to have blackberries in the middle,

it's going to have cream, it's going to have lots of lovely flavours,

but the outside of the meringue is going to be cinnamon, hazelnuts

and some sugar, and what the sugar does is gives it a little crunch.

Unsurprisingly, Galton's been earwigging away.

-I haven't seen a roulade since the 1990s.

-Ooh, bitchy!

Ooh! So as well as roulade on the menu,

it looks like we've got barbed insults, too.

Galton's already slipping behind.

This is my puff pastry for my millefeuille.

I'm going to be honest, I haven't made it, cos I haven't had time.

In an ideal world, I would make my own puff pastry,

but for the amount of people, it just doesn't make sense.

Cutting corners could cost Galton dearly,

because the rules of the game for dessert are slightly different.

Not only will the chefs have to pitch their puddings

in the dining room, their customers will only have to pay

what they think their dessert is worth.

So earlier in the day when the chefs were buying their ingredients,

they knew it was vital to keep a very tight hold

of the purse strings.

It's like an Aladdin's cave in here.

So blackberries. Fantastic, that's what we're after.

They are beauties, aren't they? They're lovely and plump.

They normally go out at about £3.20 a punnet.

That's a lot of money.

35 quid.

Oh, no, no, no, no.

No, you've got to go a bit lower than that, Matt.

Stephanie isn't going to give up without a fight,

but Galton was also going into battle, against Tim.

What I am looking for are English strawberries, English raspberries.

I've got some British strawberries here.

We're doing them at about £1.50, £1.60 a punnet at the moment.

-A punnet!

-Yeah.

-Back home in Norfolk I get two punnets for that.

-I've also got some British raspberries.

-How much are they?

I can do them for about the same, £1.50 a punnet.

It's going to cost me a fortune!

-They are good.

-They are nice.

You're going to have to do an extraordinary deal for me,

-cos I want these.

-You want them?

-They are really good.

Right, the lowest I can go is £1.40 a punnet.

Can you not do me at £1 a punnet?

-Just for...

-I can't do £1 a punnet. £1.30.

-£1.30 and it's a deal.

-£1.25, come on, £1.25.

-£1.25, yeah.

-Cool.

25 pence off a punnet - not bad.

But Stephanie is still bartering...

The best I can do for the tray is 33 quid.

-That's what I think...

-30 quid and you've got a deal.

-Go on, then.

-Are you going to throw these in for free?

-We'll sort something out!

-Excellent! I'm a bit happier now.

She never quits, this lady,

and she managed 80p off a punnet, which is a cracking result!

I'll get over it and I'll get on with it - I think that's the best thing to do.

Stephanie has managed to keep her spending on her pudding ingredients

to just £46.86,

whilst Galton, true to form, has spent nearly double that,

blowing £98.98, which includes that shop-bought puff pastry,

and some shop-bought ice cream, too.

Back in the kitchen, Galton is on the rampage.

Steph... I need this oven.

How many ovens do you want?

You've got this oven, you've got that one over there...

I'm all right cooking in a small basic oven.

SHE LAUGHS You can have this one, chef.

-With pleasure.

-Can you put it at 210?

-210?

-No fan.

TIMER BUZZES

-How long do you want it on for, chef?

-Till the puff pastry's cooked.

Let's say four hours then, chef. HE LAUGHS

Ha ha!

A double bluff or outright sabotage?

Keep a close eye on that oven, Galton!

If this doesn't work, I'm in a bit of trouble.

Also, if I don't shut the oven door, I'll be in trouble.

Come on, Galton - stiff upper lip!

There's no stopping Stephanie.

She's finished her roulades, and her apple cake is baked.

-All right, Steph?

-All right, Galton, how you doing?

I'm great, I'm great. Wow!

-So...

-This is your Dutch apple cake.

Yeah, I've got a lot of things on the go here.

Blimey.

-You know what, this'll be the first...

-Still a bit hot.

Oh, it's not cooked!

-Oh, it's all right, don't you worry.

-I'm joking, I'm joking.

Aw...Galton gets his own back.

But he'd better not forget those pastries.

OK, I left this in here a bit too long, maybe.

Oh, hang on... Not too bad.

Now... that...

Look at that glaze on there -

that is a boing boing moment.

Cos that's lovely, that's the glaze that I wanted, you know,

so I don't need to use a blowtorch on it.

So I'll just take the top off, scoop out the soft flesh,

put my strawberries and raspberries in there, a scoop of ice cream,

mint creme anglais as it goes out...

Ahh, that's going to be good.

Ooh, boing boing! Galton's back on form!

Both chefs are confident about their final dishes,

but will they be quite so sure after they've sized up the competition?

Galton's up first.

Oh, that is lovely.

There's only one thing that's surprising me, chef, and that's this.

I thought you made it. I thought it was...

-Couldn't do it.

-No?

If I could, if they had an ice cream machine,

it would've been a no-brainer.

Ah, that's the problem - no ice cream machine!

What's a guy to do, eh?

Diago has just told me there's an ice cream machine around the corner.

I'm saying nothing. No way!

Let's assume he just didn't spot it, eh, Stephanie?

Now, let's see what Galton makes of your dessert.

-Here you go, sir.

-Wow.

We've got, um... Wow wow wow!

I am a pudding fanatic.

Delicious. Can't knock it, can't moan about it, unfortunately.

Really, Galton?

It's got me puzzled.

It's not unpleasant or anything like that.

I don't see where the little bit of cake comes from, don't understand that.

-If I don't do well on this, then something's badly wrong.

-Chefs ready?

Well, it's the diners who will decide, and they're waiting with bated breath

to find out who their chefs are and what they're offering for dessert.

Ladies and gentlemen, let me introduce you

chefs for this evening, Stephanie Moon and Galton Blackiston.

-Your chefs.

-Thank you, thank you.

To emerge triumphant, our gastronomic greats

need to go on an all-out charm offensive

to ensure it's their dessert the diners choose.

Ladies, there's the pudding. It is summer on a plate.

They are English strawberries and raspberries, it's a lovely pudding.

-It speaks for itself.

-It does, honestly.

The idea is, this is light and easygoing.

After quite a big meal, you know, I think it's a little taste,

a sharp taste of apple and blackberry in there.

You've got the spiced apple cake, it's nice, it's kinda squidgy.

Galton is determined to get his message through.

It's a summer dish on a plate.

It is summer on a plate. It is summertime on a plate.

That dessert is like summer on a plate, you know!

I promise you, you wouldn't regret eating this,

it's absolutely delicious.

You look wary, madam.

Oh, I'll order that one.

-Yes! Good girl!

-THEY LAUGH

And Stephanie is working just as hard.

If you're after a light dessert, I think this is the one I'd pick.

Our chefs have given it their all,

but which dish will the customers go for?

I've gone for the roulade.

I think Steph's pitch was really good, it sounds amazing,

I think the level of complexity makes it really appealing as well -

it looks amazing.

I actually was going to have the roulade, cos I love meringue.

Anything sugary sweet, love it.

However, I decided to change and go for the millefeuille instead,

because the glaze on the top looked amazing.

I've ordered the roulade because I think it looked really pretty,

it looks very tasty, beautifully presented.

We went for one each cos we wanted to try them both -

they both look very nice.

Ooh, this could be a close-run thing.

And, as our final showdown gets underway, the orders start pouring in.

OK, first order, four strawberries, two meringue, please.

That's a good start for Galton.

Three-one.

You're getting back there, Galton.

I need...I need more than that.

He's right - having had a disastrous last round,

Galton has to get the orders in or it's game over.

Er...

-Next one, two millefeuille, please.

-Oh no!

-Galton's back in the game now.

-Three millefeuille away.

OK, roulade on the pass.

12 to Galton, but only four to Stephanie!

How's it going, Steph, how's the meringue roulade?

-It's a bit quiet.

-It's all gone quiet.

Bit quiet. Could do with being a bit busier over here.

-OK, perfect, two away.

-Perfect.

I'm liking this, this is good.

Can you bring me another ice cream out, please?

-Ice cream is that, chef?

-Ice cream.

-You know Diago's just told me something.

-What's that?

He told me there's an ice cream machine round the corner.

Oh, she couldn't resist it!

Well, they didn't tell me that.

-Did you make your pastry?

-I'd like to tell you yes.

I'd love to tell you yes. It just shows you,

you don't have to make everything to make something sell.

Ooh, he's on the defensive, and Stephanie's loving it.

But the diners are loving Galton's dessert.

Four millefeuille and one roulade in order, please.

Four millefeuille, he's pulled it back.

And the last order, chefs, what's it going to be..

and that's roulade, two roulade please.

-Yes!

-This and we're done, thank you.

Oh, a last minute comeback for Stephanie, but will it be enough?

Remember, this round isn't won on the number of dishes sold,

but on how much the diners are willing to pay for them.

I had the roulade. It was absolutely delicious,

there were so many different elements that just worked

really well together, I thought it was beautifully put together,

and I would be more than happy to pay £8.50.

I had the strawberry millefeuille. Er...I paid a fiver for it.

The texture didn't work together,

so the texture as a combination was a bit weird,

um...and it felt like it had been assembled rather than cooked.

I ordered the millefeuille,

and I was actually a little bit disappointed.

Um...the strawberries were very sour, um...

the vanilla ice cream wasn't exceptional at all,

so I'd probably pay about £3 for that.

Ooh dear, It doesn't sound like the diners want to fork out

much for the millefeuille.

So I just had the roulade,

and I thought everything just came together really well on the plate,

and the roulade was really good.

It was kind of chewy, but it was nice and light as well.

I would put that at about £9.50 for that dessert.

That was...it was really tasty.

£9.50? Blimey!

But before we find out how much profit - or loss -

our chefs have made, let's see how many desserts they've each sold.

Well, the diners bought 18 of Stephanie's desserts,

but Galton's romped home with 31!

It's been a rollercoaster of a day for Stephanie and Galton,

but now it's time to reveal who is today's champion chef.

-Well, what a day.

-Been a bit up, a bit down, a bit up,

a bit down, a bit like that, really.

I honestly can say, hand on heart,

I don't know what's going to be in there.

I think you've wiped the floor with me.

-Let's go for it.

-Yep.

-One, two, three...

-Yes, you did nail it. Well done, girl.

-Good God!

-You did nail it.

-Wow!

She's speechless!

It's victory for our angel of the north, and she's chuffed to bits.

I am very rarely speechless, but that result absolutely blew me away.

It's been a superb day, really has, Galton is a fantastic rival,

there's been some real banter there, and it's been great fun.

I expected you to do really well.

-It's the...

-I didn't realise you were as tight as that.

-I am not tight!

-But that's good, you just squeak when you walk.

Fair play to Steph, she's done a really good job,

and I take my hat off to her.

Next, time, I'm going to think about this a lot more,

and make sure I buy better,

cos that's what it's all down to, you know.

I got two out of the three courses, you know, I sold more courses,

but I didn't make the profit.

Both our chefs have made an amazing amount of money,

and all of their profits will be going to their chosen charities.

My chosen charity this evening is Simon on the Streets -

it's a charity for homeless people.

My chosen charity for tonight is the East Anglian Air Ambulance.

Well, Stephanie may be the victor in today's competition,

but both our chefs have shown that they've got what it takes

to put their menus where their mouths are!

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