0:00:02 > 0:00:05- Britain's top chefs...- Yee-hah!
0:00:05 > 0:00:08..are going up against each other...
0:00:08 > 0:00:09This is going to be a good battle.
0:00:09 > 0:00:11..to see who can make the most money
0:00:11 > 0:00:14from creating fabulous food for the great British public.
0:00:14 > 0:00:18- It's all about making money. - Our award-winning chefs will be
0:00:18 > 0:00:21- putting their reputations on the line...- Help me!
0:00:21 > 0:00:24..as they are each challenged to produce a delicious
0:00:24 > 0:00:25three-course meal...
0:00:25 > 0:00:27- Yes!- ..for a room full of ravenous diners.
0:00:27 > 0:00:32- We can't have customers waiting! - We want beef!- Perfect.- Wow!
0:00:32 > 0:00:35They'll be working in kitchens they've never set foot in before...
0:00:35 > 0:00:38- This is impossible.- With a limited budget...- Deal.
0:00:38 > 0:00:40You'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 > 0:00:45That took for ever to cook.
0:00:45 > 0:00:48But the big question is, who will make the most money...
0:00:48 > 0:00:49- Rock on!- ..and win?
0:00:49 > 0:00:51We came, we saw, we conquered.
0:00:51 > 0:00:55Well, today's challenge is going to be a real transatlantic test,
0:00:55 > 0:00:57as our two chefs will be battling it out
0:00:57 > 0:01:00over a hot stove at an All-American Diner.
0:01:02 > 0:01:03Coming up...
0:01:03 > 0:01:06our duelling duo take the challenge out of the kitchen
0:01:06 > 0:01:07and into the bowling alley.
0:01:07 > 0:01:08Yes, that's all right.
0:01:12 > 0:01:14Provisions start to get on the low side...
0:01:14 > 0:01:17Stop doing what the chef tells you, count crab cakes, please!
0:01:17 > 0:01:20And whose mouth-watering delights will the customers prefer?
0:01:22 > 0:01:26Chefs, put your menu where your mouth is!
0:01:52 > 0:01:55The world of cooking has always had its simmering feuds
0:01:55 > 0:01:57and bitter rivalries.
0:01:57 > 0:02:01Now, in a public arena for the first time, two of the country's
0:02:01 > 0:02:07most respected chefs are about to explode onto the gastronomic stage.
0:02:07 > 0:02:12They both have much to prove and have promised to deliver nothing but
0:02:12 > 0:02:16punishment to their rival. This is no kitchen battle,
0:02:16 > 0:02:18this is chef WAR!
0:02:21 > 0:02:23Bl-bl-bl-bl!
0:02:25 > 0:02:26And first to stand up
0:02:26 > 0:02:29and be judged is a man of truly international background.
0:02:29 > 0:02:34Born in America, raised in Britain and trained in fine French cuisine.
0:02:34 > 0:02:38He's head cheffed at some of London's finest restaurants
0:02:38 > 0:02:42and received critical acclaim throughout a glowing career.
0:02:42 > 0:02:45Let me hear you shout it loud - it's Jun Tanaka!
0:02:45 > 0:02:51Yeah, I like to be the best. Yeah, I believe all chefs are competitive.
0:02:51 > 0:02:52You know, it's in our nature.
0:02:52 > 0:02:56I mean, we don't come in to work for 15 hours a day and strive to create
0:02:56 > 0:03:01this perfect dish without having a natural competitive streak inside us.
0:03:05 > 0:03:09His rival today is a real kitchen heavyweight. She's cooked her
0:03:09 > 0:03:11way through some of the toughest
0:03:11 > 0:03:15restaurants in London, the Groucho, the River Cafe, the Belvedere.
0:03:15 > 0:03:19She's cooked for presidents, she's cooked for royalty,
0:03:19 > 0:03:22she's even been awarded her own MBE.
0:03:22 > 0:03:26It's the West London mauler - Allegra McEvedy.
0:03:26 > 0:03:29I've been a restaurant chef for over 20 years in big kitchens,
0:03:29 > 0:03:32little kitchens, London, San Francisco, New York.
0:03:32 > 0:03:35To be honest, I've seen it all, nothing's going to phase me.
0:03:37 > 0:03:39Nothing, eh?
0:03:39 > 0:03:42Well, unbeknown to both chefs, the front line for tonight's cook-off
0:03:42 > 0:03:46is a popular restaurant in London's Brick Lane -
0:03:46 > 0:03:51it's the All Star Lanes American diner and tenpin bowling alley.
0:03:51 > 0:03:54The menu here might be imported from the US,
0:03:54 > 0:03:56but this is no fast-food joint.
0:03:56 > 0:04:01Tonight's 60 paying customers will be expecting top-notch nosh,
0:04:01 > 0:04:03but at attractive prices.
0:04:03 > 0:04:04So our chefs will
0:04:04 > 0:04:07have to be sparing with their £400 budgets,
0:04:07 > 0:04:09as the chef that makes the most profit will be the winner.
0:04:09 > 0:04:12The profits are going to their chosen charities.
0:04:12 > 0:04:14Jun Tanaka and Allegra McEvedy,
0:04:14 > 0:04:18it's time to put your menu where your mouth is.
0:04:18 > 0:04:20American diner!
0:04:20 > 0:04:23You know what? Because we're on Brick Lane, I thought
0:04:23 > 0:04:25it was going to be an Indian food challenge.
0:04:25 > 0:04:29So have you lined your jacket with spices?
0:04:29 > 0:04:31I happen to have some maple syrup in here(!)
0:04:31 > 0:04:32Great, I feel OK about that.
0:04:32 > 0:04:35That's all right, I love that, I love noshing that kind of food.
0:04:35 > 0:04:38The first thing that comes into my head is hot dogs,
0:04:38 > 0:04:40but I don't think that will cut it.
0:04:40 > 0:04:41My first thought was burgers
0:04:41 > 0:04:44but I'm not going to tell YOU all my good ideas.
0:04:44 > 0:04:45That's all right, you can keep them.
0:04:45 > 0:04:49Yes, forget the smiles, there's no love lost between these two battlers
0:04:49 > 0:04:53because in just a few hours' time, one of them - and only
0:04:53 > 0:04:56one of them - will be pronounced the best chef on the block.
0:04:56 > 0:05:00So a good early strategy will pay dividends later down the line.
0:05:00 > 0:05:04I've lived and worked in New York and San Francisco for a few years
0:05:04 > 0:05:08but then to really bring home my American credentials,
0:05:08 > 0:05:12I married a Virginian and I've spent a lot of time in the Deep South.
0:05:12 > 0:05:17My strategy is, I want to sell the most dishes and the way you
0:05:17 > 0:05:20do that is to give the customers what they're looking for.
0:05:20 > 0:05:23So, Jun's big idea is to go commercial
0:05:23 > 0:05:24and give them what they want.
0:05:24 > 0:05:28For Allegra, All-American authenticity is the key.
0:05:28 > 0:05:31And how will that translate into a menu?
0:05:31 > 0:05:34Time for round one - the first course.
0:05:34 > 0:05:40My starter's going to be a popcorn shrimp with tomato and chilli jam.
0:05:40 > 0:05:43I think it will be a perfect starter for an American diner.
0:05:43 > 0:05:48Jun's salt and pepper prawns will be deep-fried in a cornflour batter
0:05:48 > 0:05:51and served with a sweet and spicy tomato
0:05:51 > 0:05:54and chilli jam. It certainly looks the part.
0:05:54 > 0:05:57What will Allegra be serving up to counter that?
0:05:57 > 0:06:00So, to start with I'm going to do Louisiana crab cakes
0:06:00 > 0:06:04because crab always sells, crab cakes sell even more.
0:06:04 > 0:06:06Allegra's Deep South crab cakes
0:06:06 > 0:06:08will be served with grilled sweetcorn
0:06:08 > 0:06:11and a fresh-tasting mango salsa.
0:06:11 > 0:06:15A traditional American dish that would even get Forrest Gump to
0:06:15 > 0:06:17sit up and beg for more.
0:06:17 > 0:06:20And that will be the customers' first choice -
0:06:20 > 0:06:22prawns or crab cakes.
0:06:22 > 0:06:24Which one would YOU choose?
0:06:26 > 0:06:29Well, planning the menu and cooking it are two different things.
0:06:29 > 0:06:32Remember, neither chef has even visited tonight's venue,
0:06:32 > 0:06:34let alone its kitchen.
0:06:34 > 0:06:38They will each be allocated two assistants from the regular
0:06:38 > 0:06:39kitchen staff.
0:06:39 > 0:06:41But while Allegra is keen to meet her team
0:06:41 > 0:06:44and get cooking... Jun is nowhere to be seen!
0:06:46 > 0:06:50I know that Allegra has already started cooking, which is fine,
0:06:50 > 0:06:52you know, I don't mind that
0:06:52 > 0:06:55because I'm writing a mise en place list which is a to-do list.
0:06:55 > 0:06:59My approach to working in the kitchen is calm, organised and this way,
0:06:59 > 0:07:05I cook so much better and I think that will give me the edge over Allegra.
0:07:05 > 0:07:11So, preparation, preparation, preparation is Jun's key to success.
0:07:11 > 0:07:14Whereas for Allegra, it's perspiration all the way.
0:07:14 > 0:07:18- Big, sweaty bloke is what I feel like!- If that's not too personal.
0:07:18 > 0:07:21And first up, it's on with the crab cakes.
0:07:21 > 0:07:24Now, the thing about starter crab cakes is they'll be little.
0:07:24 > 0:07:26They won't be like the big salmon fish cakes
0:07:26 > 0:07:30we're used to seeing in gastro-pubs up and down the land,
0:07:30 > 0:07:34so it's a little bit of potato... it's quite a lot of pepper...
0:07:34 > 0:07:36and it's quite a lot of green pepper, too,
0:07:36 > 0:07:40and it's quite a lot of spring onion, and as well as that,
0:07:40 > 0:07:42I'm going to put in some lemon zest...
0:07:46 > 0:07:48..a little bit of mayo,
0:07:48 > 0:07:53brown meat going in, and then these aren't very far from being done.
0:07:53 > 0:07:58Now, Jun may give off an air of total calm and professionalism,
0:07:58 > 0:08:02but on the quiet, he's up to mischief in the form of mind games,
0:08:02 > 0:08:04undermining Allegra's confidence.
0:08:04 > 0:08:09Crab cakes? Nice, a bit more work, a bit more work involved.
0:08:09 > 0:08:14So now Allegra is wondering if she's taken on too much.
0:08:14 > 0:08:16I've never been one to be able to
0:08:16 > 0:08:19make my life simple, that's never been something that works for me.
0:08:19 > 0:08:20Simple works the best.
0:08:20 > 0:08:22And Jun follows up
0:08:22 > 0:08:25with the "I've got a better recipe than what you've got" routine.
0:08:25 > 0:08:28I've got a great recipe for crab cakes. I have.
0:08:28 > 0:08:30I might come knocking on your door for that in a bit.
0:08:30 > 0:08:33But has he put Allegra off her own crab cakes?
0:08:33 > 0:08:34Yes?
0:08:34 > 0:08:35No?
0:08:35 > 0:08:36Maybe?
0:08:36 > 0:08:40- Yummy!- No, he hasn't. Good for her!
0:08:40 > 0:08:44Over on the other side of the kitchen, Jun is preparing the tomato
0:08:44 > 0:08:46and chilli jam to go with his prawns.
0:08:46 > 0:08:48In there I've got some olive oil,
0:08:48 > 0:08:52I've got some red onion, which is finely chopped.
0:08:52 > 0:08:53That goes straight in.
0:08:53 > 0:08:57I've got sliced chillies, sliced garlic, that goes straight in.
0:09:00 > 0:09:03OK, tomatoes goes in. Just cook that out, 20 minutes
0:09:03 > 0:09:06and then I'll put it inside a blender. A little bit of
0:09:06 > 0:09:09red wine vinegar, a touch of sugar and that's it, very simple.
0:09:09 > 0:09:12Now, Jun might be giving off an air of "cool, calm and collected,"
0:09:12 > 0:09:13but Allegra has a plan
0:09:13 > 0:09:18to stop all that - by winding him up with a little side competition.
0:09:18 > 0:09:21- Do you fancy some bowls?- Bowls? Yeah.- A quick game of bowling?
0:09:21 > 0:09:23Yeah, definitely.
0:09:25 > 0:09:28Yes, we are, after all, at a restaurant with its own
0:09:28 > 0:09:32bowling alley, so it would be a shame to waste it.
0:09:32 > 0:09:35Oh, my God, you're approaching like a pro.
0:09:35 > 0:09:37- Oh,- BLEEP.
0:09:38 > 0:09:41Oh, it looks like Jun
0:09:41 > 0:09:43might be a bit of a dab hand at the old tenpin.
0:09:43 > 0:09:46Seriously, just aim straight down the middle.
0:09:46 > 0:09:50I do understand the concept, it's the gutters that I just find
0:09:50 > 0:09:51so attractive.
0:09:51 > 0:09:56Maybe it's not such a good challenge after all, then.
0:09:56 > 0:10:00Ooh, Madam! Yes, you're not going to distract this whizz kid.
0:10:02 > 0:10:04Right, here we go for a strike.
0:10:04 > 0:10:09Here he goes, he's moving on in, it's Jun Tanaka going for a strike
0:10:09 > 0:10:11and he's got, has he got...? Oh, and he got one.
0:10:11 > 0:10:14Now I say she's not going to distract Jun,
0:10:14 > 0:10:16but of course that is exactly what she HAS done,
0:10:16 > 0:10:20because whilst he's showing off on the alley, over at the main event,
0:10:20 > 0:10:22Allegra's two assistants
0:10:22 > 0:10:25have been beavering away over her starter.
0:10:25 > 0:10:28Buying in a bit of precious time. Good plan, Allegra!
0:10:28 > 0:10:32- And very nice game, yeah, very good. - So, no stone left unturned
0:10:32 > 0:10:37in the desperate bid to sell as many dishes as possible, but of course
0:10:37 > 0:10:42this competition is not just about the food. The winner is the chef
0:10:42 > 0:10:43who makes the most profit.
0:10:43 > 0:10:45So, earlier on in the day, when both our chefs
0:10:45 > 0:10:50went shopping for their ingredients, it was essential they got good deals.
0:10:50 > 0:10:54The first port of call was a cavernous cash-and-carry store.
0:10:54 > 0:10:55Help!
0:10:55 > 0:10:59- Cornering, cornering!- And when I say massive, I mean MASSIVE.
0:10:59 > 0:11:05- Cat food, baby food. - This place is absolutely huge!
0:11:05 > 0:11:09With time against them, being lost amongst the consumer durables
0:11:09 > 0:11:11is not what either chef wants.
0:11:11 > 0:11:13Boop, boop, boop. Boop.
0:11:13 > 0:11:19Oh, yes, I found Useful World, not sure I've found useful trolley.
0:11:19 > 0:11:22So Allegra found a few bits and pieces, but it's
0:11:22 > 0:11:27the crab for her crab cakes that she really needed a deal price on.
0:11:27 > 0:11:30- How much are these normally? - 3.99.- I need about four.
0:11:30 > 0:11:34Can I get four for a tenner, please? Thank you very much, please?
0:11:34 > 0:11:38- Um, let me have a look. - Best price, best price, best way.
0:11:38 > 0:11:42Let me have a look at the date, yeah? OK, yeah, we can.
0:11:42 > 0:11:43- What, four for a tenner?- Yeah.
0:11:43 > 0:11:47- I like your work. Cheers, thank you.- You're welcome.
0:11:47 > 0:11:48I am happy with that!
0:11:48 > 0:11:50It's a great discount. Jun, top that.
0:11:50 > 0:11:53So, how much is this for a bag?
0:11:53 > 0:11:59- This is a kilo, right?- That's right, 8.99 for that.- 8.99 a kilo?- Yep.
0:11:59 > 0:12:04Four bags, 20 quid would be absolutely perfect.
0:12:04 > 0:12:07- Right, OK, that's fine.- Yeah? - OK.- Thank you, thank you, brilliant.
0:12:07 > 0:12:09So that was quick, cheap and cheerful -
0:12:09 > 0:12:11but who spent less
0:12:11 > 0:12:14and how will those prices impact on tonight's menu?
0:12:14 > 0:12:18Well, Jun's total spend on all his first course ingredients came
0:12:18 > 0:12:19to an incredible £31.85,
0:12:19 > 0:12:21and he's decided to
0:12:21 > 0:12:22put his dish on the menu
0:12:22 > 0:12:25tonight for a reasonable £6.50.
0:12:25 > 0:12:27Allegra, on the other hand,
0:12:27 > 0:12:30splashed out an enormous £102.12
0:12:30 > 0:12:32on her crab cake dish and as she is
0:12:32 > 0:12:34putting it on the menu
0:12:34 > 0:12:35for just £6.00.
0:12:35 > 0:12:37She is really going to have
0:12:37 > 0:12:38to outsell Jun by some margin to
0:12:38 > 0:12:40be in with a chance
0:12:40 > 0:12:41of taking the round.
0:12:44 > 0:12:47Back at the restaurant, the guests are starting to arrive.
0:12:47 > 0:12:51The chefs were expecting 60, but word must have got round about tonight because well over 70
0:12:51 > 0:12:55have turned up. The chefs have agreed to let the extras in,
0:12:55 > 0:12:58but it's really going to stretch both their ingredients and their time.
0:12:58 > 0:13:02Brave or foolhardy, we are about to find out, as regular head chef
0:13:02 > 0:13:04Steve, who will overseeing the match,
0:13:04 > 0:13:09has turned up and set his stall out.
0:13:09 > 0:13:13- We've got 30 minutes to service, restaurant's filling up.- Good, good.
0:13:13 > 0:13:15Nice competition tonight, we want to serve some good food up.
0:13:15 > 0:13:18- Have you got anything helpful to say?- Good luck.
0:13:18 > 0:13:19Thank you very much indeed, Steve.
0:13:19 > 0:13:23In the restaurant, the expectations are high.
0:13:23 > 0:13:26I'm hoping for the best
0:13:26 > 0:13:29sort of American that you can get, but with an English twist to it.
0:13:29 > 0:13:32Everybody looks like they're quite excited about the food
0:13:32 > 0:13:34and overhearing people's conversations, everybody's
0:13:34 > 0:13:38talking about the food and stuff and so it's quite exciting in here.
0:13:38 > 0:13:41But what are the first impressions of the menu?
0:13:41 > 0:13:43Tonight, I've ordered the prawns for my starter.
0:13:43 > 0:13:47I like prawns and I love popcorn and they were both on the menu together.
0:13:47 > 0:13:49I ordered the crab cakes
0:13:49 > 0:13:51because the salsa which it's coming with sounds amazing.
0:13:53 > 0:13:57Well, the first tasting of the event always goes to the chefs.
0:13:57 > 0:14:00Let's see what they think of their rival's dish.
0:14:00 > 0:14:03The thing about crab cakes, I mean, it could be too kind of
0:14:03 > 0:14:06overpowering with the crab but, actually, it's really nice.
0:14:06 > 0:14:09Yes, it's cos it's frozen. It's got a very mild taste.
0:14:09 > 0:14:10THEY LAUGH
0:14:10 > 0:14:13Oh, can we talk about this? This looks much more exciting.
0:14:13 > 0:14:15I always wonder what defines them as being popcorn.
0:14:15 > 0:14:17It's just a wording to make it more appealing.
0:14:17 > 0:14:20- Is it like saying "Louisiana"?- Yes. THEY LAUGH
0:14:20 > 0:14:25- Hm, nice.- Yeah, it's just deep-fried prawns with a bit of chilli sauce.
0:14:25 > 0:14:27- I think yours is way more sophisticated than mine.- Really?
0:14:29 > 0:14:31Oh, don't do yourself down, dear.
0:14:31 > 0:14:34Surely you must have something else to say about Jun's prawns?
0:14:34 > 0:14:37It's crowd-pleasing stuff that Jun's playing, all the way down the line
0:14:37 > 0:14:39and he's playing to win.
0:14:39 > 0:14:43- Playing to win. Not sure what I'm playing to do, though.- Jun?
0:14:43 > 0:14:46Playing to win? Surely not(!)
0:14:46 > 0:14:50I tried her crab cakes and they are, for me, tastier, but it doesn't mean
0:14:50 > 0:14:54she's going to win. Popcorn prawns sounds really inviting.
0:14:54 > 0:14:57What?! Even though it hasn't got any popcorn in it?
0:14:57 > 0:15:00Well, no further time for debate as the bell is about
0:15:00 > 0:15:05to go for round one service, and they are indeed...off!
0:15:05 > 0:15:09OK, guys, first order in. One crab cake, one popcorn prawn.
0:15:09 > 0:15:12Now, from the very start, it's a remarkably close race.
0:15:12 > 0:15:16You've now got six-and-six, guys, it's actually seven-and-seven.
0:15:16 > 0:15:19- Oh, my God, going hand-in-hand. - Neck-and-neck.
0:15:19 > 0:15:24Yes, seven-and-seven, hand-in-hand AND neck-and-neck! Well, that is close!
0:15:24 > 0:15:26Surely someone's going to make a break for it.
0:15:26 > 0:15:28You're got 14 portions on order.
0:15:28 > 0:15:31Yes, here we go. It looks like the crabs are off.
0:15:31 > 0:15:33One more prawns and three crab cake.
0:15:33 > 0:15:37- Whoa!- Yes, Allegra's crab cakes have made a scuttle for it,
0:15:37 > 0:15:39but have they gone too soon?
0:15:39 > 0:15:43I'm trying to cook this many portions in Mickey-Mouse pans.
0:15:43 > 0:15:46Because Allegra is struggling to keep up with the demand.
0:15:46 > 0:15:50Milan get me another tray of crab cakes, please...
0:15:50 > 0:15:53Milan, salsa.
0:15:53 > 0:15:54Three, three, two.
0:15:54 > 0:15:56Three? All right, let's just deal with that.
0:15:56 > 0:15:58Three-three, two-two.
0:15:58 > 0:16:00- What is this,- BLEEP- football?
0:16:00 > 0:16:03Three-three, two-two, is he doing anything?
0:16:03 > 0:16:07- Will Jun be able to take this battering?- On order, three prawns.
0:16:07 > 0:16:10Woo-hoo! Oh, I shouldn't be cheering, should I?
0:16:11 > 0:16:14Come on, Steve, I need to hear more prawns.
0:16:14 > 0:16:18Nope, looks like the big guy has run out of steam.
0:16:18 > 0:16:20Allegra, on the other hand, has plenty of steam.
0:16:20 > 0:16:23But she could be starting to run out of crab cakes.
0:16:23 > 0:16:25- We might be running out... - How many have you got?
0:16:25 > 0:16:28Have we got 13 portions?
0:16:28 > 0:16:33One, two, three, four, five, six, seven, eight, nine,
0:16:33 > 0:16:39- 10, 11, 12, 13, 14 portions. Mate, we've got one- BLEEP- fish cake left!
0:16:40 > 0:16:43I think she's seriously stressed.
0:16:43 > 0:16:46Those extra diners could be taking their toll.
0:16:46 > 0:16:48This is going to be a close-run thing.
0:16:48 > 0:16:51If she runs out of crab cakes, the orders automatically go over
0:16:51 > 0:16:53to her rival and she won't want that.
0:16:53 > 0:16:55We are cooking for our lives here,
0:16:55 > 0:16:58like our Louisiana lives depended on it.
0:16:58 > 0:16:59At the moment, though,
0:16:59 > 0:17:03Jun is reeling from a veritable stampede of crabs!
0:17:03 > 0:17:05I've got eight more portions of prawns for you.
0:17:05 > 0:17:08One last rally from the prawns, but is it too little, too late?
0:17:08 > 0:17:12I need one more crab cake... and that's it, finito.
0:17:12 > 0:17:15One more crab cake... And one more is all she's got!
0:17:15 > 0:17:19Can we have a siesta before main course, please?
0:17:19 > 0:17:22Young man's game, this, young man's game and whoop, there he is,
0:17:22 > 0:17:24there's my young man.
0:17:24 > 0:17:27So, as it turned out. an almost perfect performance from Allegra.
0:17:27 > 0:17:30selling virtually everything she bought.
0:17:30 > 0:17:32So she's happy, Jun is sad,
0:17:32 > 0:17:35but what do the diners in the restaurant have to say about it all?
0:17:35 > 0:17:38I had the salt and pepper prawns. It was absolutely lovely.
0:17:38 > 0:17:41The sauce lacked a little bit of depth.
0:17:41 > 0:17:44I had the crabs cakes. It was better than I thought it was going to be,
0:17:44 > 0:17:46to be honest. Yeah, it was definitely better.
0:17:46 > 0:17:49I had the prawns to start with. I was a little bit disappointed
0:17:49 > 0:17:53in the actual prawns themselves, they were a little bit bland.
0:17:53 > 0:17:55I wish I'd gone for the crab cakes.
0:17:57 > 0:18:00So it's a tough crowd our chefs are performing for this evening,
0:18:00 > 0:18:03but the question on everyone's lips is, who sold the most dishes
0:18:03 > 0:18:05and took round one?
0:18:05 > 0:18:08- One, two, three. Pretty good! - Not bad, not bad.
0:18:08 > 0:18:10All right, that's OK.
0:18:10 > 0:18:12- Nine more, it felt like a lot more than that.- Yeah.
0:18:12 > 0:18:16Yes, as expected, a comfortable sales victory for Allegra,
0:18:16 > 0:18:20nine dishes ahead, but, remember, she spent an awful lot more than
0:18:20 > 0:18:23Jun on her ingredients, so it's not as black-and-white
0:18:23 > 0:18:26as you might think. Let's take a look at the figures in detail.
0:18:26 > 0:18:33Well Jun's 33 dishes sold brought in a total of £214.50. When you deduct
0:18:33 > 0:18:38the money he spent on ingredients that leaves a profit of £182.65.
0:18:38 > 0:18:43Allegra's 42 covers brought in a total of £252.00.
0:18:43 > 0:18:45Take away the money she spent
0:18:45 > 0:18:49at the shops and that leaves £149.88.
0:18:49 > 0:18:51That's over £30 less profit than Jun.
0:18:51 > 0:18:55So she may have won on numbers sold, but she is behind on profit
0:18:55 > 0:18:58and profit is what the game is all about.
0:19:00 > 0:19:04However, it's early days. Still plenty of time to make up ground
0:19:04 > 0:19:07as we head into round two, the main course.
0:19:07 > 0:19:10Feel a little bit flustered now.
0:19:10 > 0:19:13Both chefs will be acutely aware that this is the round that has
0:19:13 > 0:19:16the greatest profit margins and both will be desperate to win it.
0:19:16 > 0:19:19So what are they going to be serving up for mains?
0:19:19 > 0:19:21For the main course, I'm going for the good old burger.
0:19:21 > 0:19:26Now, who doesn't love a great, juicy, dirty burger?
0:19:26 > 0:19:28Jun is serving his topside beef "dirty burger"
0:19:28 > 0:19:30with a horseradish and
0:19:30 > 0:19:34mustard mayo, pickled onions, melted Red Leicester and a side
0:19:34 > 0:19:38of rosemary-salted thick-cut chips.
0:19:38 > 0:19:40You don't get much more American than that!
0:19:40 > 0:19:42Or do you?
0:19:42 > 0:19:46For my main course, I'm going to do a real classic Southern dish
0:19:46 > 0:19:48called pulled pork.
0:19:48 > 0:19:51Allegra's authentic maple pulled pork with barbecue beans,
0:19:51 > 0:19:56chilli cornbread and an apple and pecan slaw is authentic,
0:19:56 > 0:20:00tasty and different - a real dilemma for the diners.
0:20:02 > 0:20:04Back in the kitchen,
0:20:04 > 0:20:07- and while Allegra struggles with her wrappers...- Argh!
0:20:07 > 0:20:10..Jun gets down to making the perfect burger.
0:20:10 > 0:20:13You see that? Now, that's topside.
0:20:13 > 0:20:18Now, the secret for a great burger mincemeat is to get
0:20:18 > 0:20:22plenty of fat in there, because otherwise it's really dry.
0:20:22 > 0:20:25So I've got some beautiful topside which is too good a quality to
0:20:25 > 0:20:29put inside a burger but I've got some of the fat running through it
0:20:29 > 0:20:32and that's going to give it the moisture
0:20:32 > 0:20:34and that is the secret for a great mince inside a burger.
0:20:34 > 0:20:39Sounds tasty, and while Jun and his team portion up his topside,
0:20:39 > 0:20:43Allegra is giving one of her bellies a good old slap.
0:20:43 > 0:20:47Pork belly makes a good noise, I'm happy with it, it looks fine to me.
0:20:47 > 0:20:49Nice amount of fat. Not too much, though.
0:20:49 > 0:20:50On the bone, which is what I wanted.
0:20:50 > 0:20:54The main important thing I need to do is to get it chopped up.
0:20:54 > 0:20:56OK, Milan? Pieces like that, really quickly, bang, bang, bang,
0:20:56 > 0:20:59and lay it out in here. One, two, three, four, five, six.
0:20:59 > 0:21:03And it's not long before Allegra gets her pork in the oven,
0:21:03 > 0:21:05aided by her new assistant.
0:21:05 > 0:21:08Thank you very much, and in about five hours we'll have a beautiful,
0:21:08 > 0:21:12smoky, homogenous thing that we can pull apart and make yummy.
0:21:12 > 0:21:16Right now, I just need to get it in the oven.
0:21:16 > 0:21:20Although an unsuspecting Jun is soon to realise why Allegra was
0:21:20 > 0:21:23so quick to stake her claim on the oven.
0:21:23 > 0:21:26- Is this the only combi oven we've got?- Yes, we can steam in it.
0:21:26 > 0:21:28OK, slight problem.
0:21:28 > 0:21:31Yes, that's right, there is just one fully functioning
0:21:31 > 0:21:34oven in the kitchen. Allegra needs it for her pork
0:21:34 > 0:21:37and Jun needs it for his triple-cooked chips.
0:21:37 > 0:21:40- Time for a bit of negotiation. - How long do you reckon?- Tomorrow.
0:21:40 > 0:21:42HE LAUGHS
0:21:44 > 0:21:45You think I'm joking.
0:21:45 > 0:21:48What do you want me to do, what temperature do you want it on?
0:21:48 > 0:21:52- I'm flexible.- I need a steam and I need a hundred degrees as well.
0:21:52 > 0:21:56- OK, you have the oven. - You sure?- Yeah, yeah.- OK.
0:21:56 > 0:21:59So, Allegra very kindly capitulates,
0:21:59 > 0:22:03until she realises that all the other ovens are stuck on full-blast.
0:22:03 > 0:22:06Not ideal for slow-cooking pork belly.
0:22:06 > 0:22:10How long do you reckon for that oven?
0:22:10 > 0:22:13I don't think I can go in to these ones, that's my problem.
0:22:15 > 0:22:17I mean, I will, but I just didn't want to
0:22:17 > 0:22:19until you're absolutely ready, ready, ready.
0:22:19 > 0:22:23OK. And then, even when you are ready, ready, ready, I'm doing it reluctantly.
0:22:23 > 0:22:26But I think you're a nice chap, so I'll try.
0:22:26 > 0:22:30Ah! Isn't she nice? Nice. She is...nice!
0:22:30 > 0:22:32Is there any way, Steve,
0:22:32 > 0:22:37- that your oven could be anything less than- BLEEP BLEEP- hot?!
0:22:37 > 0:22:39Well, perhaps she's not that nice.
0:22:39 > 0:22:43- Something that doesn't make my- BLEEP - flare up every time I bend over,
0:22:43 > 0:22:45would be fantastic.
0:22:45 > 0:22:47She's turned the air blue!
0:22:47 > 0:22:51And while she continues to get more and more flustered at the thought
0:22:51 > 0:22:54of her pulled pork being burnt to a crisp, a confident Jun is more
0:22:54 > 0:22:59than ready to step into her shoes and keep the customers well fed.
0:22:59 > 0:23:02I've made 49 burgers.
0:23:02 > 0:23:05Originally I bought for 40, but I'm pretty sure that
0:23:05 > 0:23:08I will be able to do it and if I sell 49 burgers, forget pudding,
0:23:08 > 0:23:10forget starters, it's all over.
0:23:10 > 0:23:13Yes, you might think it's all over, matey, but sadly for you,
0:23:13 > 0:23:19the red-hot oven issue has resolved itself and Allegra is a happy bunny.
0:23:19 > 0:23:21Whoop, whoop, whoop, whoop!
0:23:21 > 0:23:26Oh, yes, we WILL have pulled pork, we WILL go to the ball, huzzah!
0:23:26 > 0:23:29Huzzah, indeed. Yes, it's going to be pulled pork all round.
0:23:29 > 0:23:32Just one question, though. What is pulled pork?
0:23:34 > 0:23:38So, this is officially how you pull pork.
0:23:38 > 0:23:41So this is the good stuff, which is the meat. This is the stuff
0:23:41 > 0:23:45you don't want, which is the layers of fat and stuff in-between.
0:23:45 > 0:23:48You want to get rid of that and then you get the actual meat
0:23:48 > 0:23:50and you shred it like that and it's yummy.
0:23:50 > 0:23:53There you go - why not try that at home of a Sunday?
0:23:53 > 0:23:56Get hold of a bit of pork, give it a good old pull.
0:23:56 > 0:23:58If you feel you want to pull some pork, mate,
0:23:58 > 0:24:00I hear it's a better activity for two.
0:24:00 > 0:24:03Now, whilst the chefs are beavering away in the kitchen,
0:24:03 > 0:24:05it's a good time to remind ourselves that this competition
0:24:05 > 0:24:09is all about profit - and the main course is where the big money lies.
0:24:09 > 0:24:13So it was key earlier in the day that both chefs got a good
0:24:13 > 0:24:15deal on their meat.
0:24:15 > 0:24:18Allegra was unable to find her pork in person
0:24:18 > 0:24:22so she had to resort to phoning one of her butcher contacts.
0:24:22 > 0:24:26When you say 380, is that like your Regular Joe price or is
0:24:26 > 0:24:29that like your special "I love Allegra" price?
0:24:29 > 0:24:33OK, so I need you to come down just a little bit more for me on that,
0:24:33 > 0:24:37just a touch, Michael, so I can really feel that piggy love.
0:24:37 > 0:24:38Please!
0:24:40 > 0:24:43Oh, my God, he was about to do it when we got cut off!
0:24:43 > 0:24:45- Michael, Michael.- Oh!
0:24:45 > 0:24:46Cut off mid-piggy haggle,
0:24:46 > 0:24:49it must have been "crackling" on the line, yeah?
0:24:49 > 0:24:52- Let's hope Jun does a bit better. - Have you got any beef chuck?
0:24:52 > 0:24:54We don't have beef chuck at the moment
0:24:54 > 0:24:57but I have some topside if you're interested in that.
0:24:57 > 0:25:00- Can I have a look at the topside? - Yeah, I'll show you.
0:25:00 > 0:25:03So you were going to give me your super-duper special rainy
0:25:03 > 0:25:05Monday price?
0:25:05 > 0:25:07Do you know, from 380, 360 is decent
0:25:07 > 0:25:11but you know, what would make this woman absolutely over the moon,
0:25:11 > 0:25:15jump all over the place and say "Hoorah, huzzah" is 350.
0:25:15 > 0:25:18Go on, she's got it, sold! Michael, you're an absolute darling,
0:25:18 > 0:25:21thank you so muchy, lots of love, bye!
0:25:21 > 0:25:23Love that Michael, huzzah!
0:25:23 > 0:25:25What is the price of this?
0:25:25 > 0:25:28The price this one we are selling for 4.49 per kg.
0:25:28 > 0:25:31- I mean, chuck would be a lot cheaper...- That's right, yeah.
0:25:31 > 0:25:33..than a topside.
0:25:33 > 0:25:38- Yes.- So I'm thinking maybe around 350 a kilo?
0:25:38 > 0:25:40Yeah, I can do it for £4 for you.
0:25:40 > 0:25:43350 a kilo, I mean, I think that works,
0:25:43 > 0:25:46just because you haven't got the chuck available.
0:25:46 > 0:25:50- All right, OK.- Thank you so much. - That's all right.- Brilliant!
0:25:50 > 0:25:54There you go. Both chefs managed to drive their suppliers
0:25:54 > 0:25:55into the ground.
0:25:55 > 0:25:58Hats off, chaps. So how will those real knock-down prices affect
0:25:58 > 0:26:01tonight's menus? Let's check the stats.
0:26:01 > 0:26:06Well, in total, Jun spent just £76.92
0:26:06 > 0:26:08on the beef and other ingredients for his burger and chips
0:26:08 > 0:26:12and he's putting it on the menu for a reasonable £9.50.
0:26:12 > 0:26:14Allegra once again outspent her rival,
0:26:14 > 0:26:17forking out a weighty £116.14 on her pulled pork,
0:26:17 > 0:26:22but she is putting it on the menu
0:26:22 > 0:26:26at a fair bit more, at £12.
0:26:28 > 0:26:32Back at the restaurant, will that price difference sway the diners?
0:26:32 > 0:26:36I ordered the pulled pork because I really like pulled pork
0:26:36 > 0:26:38and I don't find it too often on menus here
0:26:38 > 0:26:41and being an American, I quite like it.
0:26:41 > 0:26:44I've ordered the burger for my main course and this one's got
0:26:44 > 0:26:47horseradish and mustard mayo, bacon, pickled onions, I can't think
0:26:47 > 0:26:50of anything better to have on a plate than all those things.
0:26:50 > 0:26:51Well, on first inspection,
0:26:51 > 0:26:54it seems the diners like a bit of both,
0:26:54 > 0:26:57but what about in the kitchen - what do the chefs think of each other's dishes?
0:26:57 > 0:27:02- Time for a tasting.- Mm, that's a beautiful-looking burger.
0:27:02 > 0:27:05My choice was to go with a burger because everyone loves a burger.
0:27:05 > 0:27:09You're quite right but I went and did THAT, which is
0:27:09 > 0:27:12one of my favourite diner dishes, very Southern, pulled pork.
0:27:12 > 0:27:15- I love pulled pork. - Yeah, I love pulled pork, too.
0:27:15 > 0:27:19That is true Southern food. I'd be happy with that plate.
0:27:19 > 0:27:21Woo, all right, bring it on.
0:27:21 > 0:27:27So a bit of menu envy on both sides there, but what do they really think?
0:27:27 > 0:27:30I tried Allegra's pulled pork and it is delicious
0:27:30 > 0:27:34but I know everyone loves burgers because it's one of those things
0:27:34 > 0:27:39that you cannot resist when it's on a menu.
0:27:39 > 0:27:42If I've got Jun Tanaka next to me in the kitchen,
0:27:42 > 0:27:45do I really want to eat burger and chips? Not really,
0:27:45 > 0:27:47I'd rather see something a little bit more special
0:27:47 > 0:27:50because he's a very, very talented chef and burger and chips?
0:27:50 > 0:27:55I don't know, it's all right it's just it's not, it's not his finest work.
0:27:55 > 0:27:59Well, we'll soon find out if the customers share Allegra's sentiments...
0:27:59 > 0:28:01Are you ready for main courses coming in now?
0:28:01 > 0:28:02I've just got to get my lippy on.
0:28:02 > 0:28:06..as service for round two is about to kick off.
0:28:06 > 0:28:09Three pulled pork and six burgers.
0:28:09 > 0:28:14And from the very start, Allegra's worst fears are realised.
0:28:14 > 0:28:17- Three burgers, well-done.- Yes!
0:28:17 > 0:28:18It's a burger night!
0:28:18 > 0:28:21Yes, it seems when visiting an All-American diner,
0:28:21 > 0:28:25Joe Public are inexorably drawn to the All-American burger and chips.
0:28:25 > 0:28:29- The burger, please.- I'd like the burger, please.- And for me, as well.
0:28:29 > 0:28:34- And for Allegra, it just keeps getting worse.- Four burgers, pink.
0:28:34 > 0:28:35Yup!
0:28:35 > 0:28:38I think I came to the burger shack with the wrong dress on.
0:28:38 > 0:28:41In fact, rather than pack up and go home, poor Allegra has
0:28:41 > 0:28:45decided to throw in the towel and give her rival a hand.
0:28:45 > 0:28:48- Let me help you with your buns, mate.- OK, here you go.
0:28:48 > 0:28:50How very decent of her.
0:28:50 > 0:28:53- Do you want me to just toast as many of them as I can, Jun? - Er, yes please.
0:28:53 > 0:28:57- Buns away, young Jedi master. - So, where did it all go wrong?
0:28:57 > 0:29:00Obviously, I've had a bit of time to think about it now
0:29:00 > 0:29:04and, you know, really you can never ever win against a burger.
0:29:04 > 0:29:07There's just something, they're undefeatable, burger always wins.
0:29:07 > 0:29:10- Burger always wins.- Ah! But are things really that bad?
0:29:10 > 0:29:14Surely there's a few customers who like a bit of pork?
0:29:14 > 0:29:18- Pulled pork for me, please.- I'll go for the pulled pork, thank you.
0:29:18 > 0:29:20Five pulled pork, straight up, please.
0:29:20 > 0:29:23Woo! Five pork. OK, boys, we're back in business, let's do it.
0:29:23 > 0:29:28Yes, it's not all over yet, there's a veritable a flurry of pulled pork!
0:29:28 > 0:29:30- I'll have the pork.- And the pork.
0:29:30 > 0:29:33Which seems to have left Allegra a little confused.
0:29:33 > 0:29:36Somebody tell me what's going on round here! Steve?
0:29:36 > 0:29:39- Two more pulled pork I'm waiting on. - No.- I got all the burgers.
0:29:39 > 0:29:42- You told me to do seven. - Yeah, then I told you another six after that.
0:29:42 > 0:29:45- That's confusing me, but OK. - Lucky she wasn't doing burgers!
0:29:45 > 0:29:49If we can just either sell my dish or not sell my dish I'd be really happy.
0:29:49 > 0:29:50That's customers, eh?
0:29:50 > 0:29:54But the pulled pork flurry, whilst being a godsend to Allegra,
0:29:54 > 0:29:57is still really just a side show to the burger and chips
0:29:57 > 0:29:59which are still flying high.
0:29:59 > 0:30:02On order, two more burgers. Pink.
0:30:02 > 0:30:07- How many well-done burgers? - 25 pink and eight well-done.
0:30:07 > 0:30:09You've got the chips there, correct?
0:30:09 > 0:30:13Although, whilst he has a plentiful supply of burgers, the chips
0:30:13 > 0:30:17are starting to splutter...and it's caught the eye of maitre d', Steve.
0:30:17 > 0:30:20Guys, with the fries, can you make sure you're filling them up?
0:30:20 > 0:30:22Getting a bit shy on the portions.
0:30:22 > 0:30:26Yes, wouldn't it be a shame if Jun ran out of his triple-cooked chips?
0:30:26 > 0:30:28I mean, let's face it, potatoes are cheap
0:30:28 > 0:30:31so it's the last thing he should be running short of, isn't it?
0:30:31 > 0:30:34We're running low on chips, I think.
0:30:34 > 0:30:37Maybe go for some once-cooked chips. Have you got any more potatoes?
0:30:37 > 0:30:39No, we used ten kilo. We used them all up.
0:30:39 > 0:30:42How many portions of fries do you think we are going to be short?
0:30:42 > 0:30:47- We're going to be short by at least 12 portions.- 12 portions?- Yep.
0:30:47 > 0:30:49Oh, Jun! Now you are up the creek
0:30:49 > 0:30:52and it's no good looking to your rival for sympathy.
0:30:52 > 0:30:56I'm 12 portions of chips short. Can I offer the ones that I'm
0:30:56 > 0:31:03short on the chips a reduced price of £5 or the option to go with the pork?
0:31:03 > 0:31:05I don't feel frightfully happy about this.
0:31:05 > 0:31:08No? What's the best option for you, then?
0:31:08 > 0:31:10Are the chips not part of your mise en place?
0:31:10 > 0:31:13It is, but it's a part of my mise en place...
0:31:13 > 0:31:17- That dish is not your dish any more. - Yes, Allegra is quite right.
0:31:17 > 0:31:18It's in the rules of the competition.
0:31:18 > 0:31:23If you run out of a main ingredient, the order has to go to your opponent.
0:31:23 > 0:31:27And with 12 portions short, I don't think Allegra is going to let that one go.
0:31:27 > 0:31:30I could clean up here, you see, that's the thing.
0:31:30 > 0:31:33I could literally say "good night, Vienna" at this point.
0:31:33 > 0:31:36And I don't know, I sort of feel that at this stage,
0:31:36 > 0:31:39you and your triple-cooked chips can absolutely stick it!
0:31:39 > 0:31:42Before it turns nasty,
0:31:42 > 0:31:45time for referee Steve to step in and break it up.
0:31:45 > 0:31:49OK, guys, because Jun's run into trouble with fulfilling his orders,
0:31:49 > 0:31:52the dishes are going to be offered over to Allegra's pork, so it means
0:31:52 > 0:31:58any orders that were taken with Jun's burgers are now null and void.
0:31:58 > 0:32:02Ooh! What he wouldn't give for a bag of spuds right now!
0:32:02 > 0:32:05That's a huge number of orders to give his rival,
0:32:05 > 0:32:09and what was a burger whitewash is now no longer a walk in the park.
0:32:09 > 0:32:11And isn't Jun peeved!
0:32:11 > 0:32:14It's all my fault. I mean, I just didn't order enough chips,
0:32:14 > 0:32:16how silly of me is that?
0:32:16 > 0:32:18Allegra's lapping it up, though.
0:32:18 > 0:32:21I do feel sorry for him but I don't feel that sorry for him
0:32:21 > 0:32:22because I nicked it!
0:32:22 > 0:32:26And with that, service comes to an end.
0:32:26 > 0:32:28It's been high drama in the kitchen,
0:32:28 > 0:32:31but how have things been in the restaurant?
0:32:31 > 0:32:37I ordered the burger. I found the burger a bit well-done to my liking.
0:32:37 > 0:32:40I did ask for it to be well-done.
0:32:40 > 0:32:43Well, how very dare chef give you a well-done burger
0:32:43 > 0:32:46when you merely ordered your burger well-done(!)
0:32:46 > 0:32:50Grr! And what about those that ordered burger and got pork?
0:32:50 > 0:32:53The pork came and it was absolutely amazing. Loved it.
0:32:53 > 0:32:55I'm quite glad in the end I had to change around and have the pork
0:32:55 > 0:32:57because it was so succulent and juicy
0:32:57 > 0:33:00and the side of apples was amazing, I loved it.
0:33:00 > 0:33:03I ordered the burger, I thought it tasted lovely,
0:33:03 > 0:33:05just what I'd normally order.
0:33:05 > 0:33:08So all seem to be reasonably happy even after the "chipgate"
0:33:08 > 0:33:11incident, but just how big a burger balls up was it for Jun?
0:33:11 > 0:33:14Time to find out the round two scores.
0:33:14 > 0:33:16Ready?
0:33:17 > 0:33:20Three more. It's close.
0:33:20 > 0:33:21Interessant! Onwards and upwards.
0:33:21 > 0:33:25- All in the pudding.- The final frontier?- Yeah.- Let's do it, Jun.
0:33:25 > 0:33:26Yes, so close to a victory
0:33:26 > 0:33:28and then he let it slip away.
0:33:28 > 0:33:31Let's take a look at the figures in detail.
0:33:31 > 0:33:35Jun, you might want to look away, because in the end, the burger and
0:33:35 > 0:33:38chips only raised a total of £351.50,
0:33:38 > 0:33:41and when you deduct the money
0:33:41 > 0:33:46spent on ingredients, that leaves a main course profit of £274.58.
0:33:46 > 0:33:49Allegra charged more for her pulled pork
0:33:49 > 0:33:53and it in turn pulled in a total of £398.
0:33:53 > 0:33:59Once you take off her expenses, it leaves her a profit of £281.86.
0:33:59 > 0:34:02Just over £7 more than Jun.
0:34:06 > 0:34:10That means it will all come down to round three, the puddings!
0:34:10 > 0:34:15My pudding is going to be a sticky caramel brioche pudding with
0:34:15 > 0:34:17pecan ice cream.
0:34:17 > 0:34:19Jun's take on a classic bread
0:34:19 > 0:34:21and butter pudding will be soaked in a creme anglaise
0:34:21 > 0:34:25and served with praline ice cream, enough to make your mouth water.
0:34:25 > 0:34:29Is it possible for Allegra to top that?
0:34:29 > 0:34:32So I'm going to fess up here, I'm not very in to puddings.
0:34:32 > 0:34:35But when they said the theme was "American diner" I was really
0:34:35 > 0:34:38pleased because straight away I knew I was going to do a whoopie pie.
0:34:38 > 0:34:42Allegra's chocolate whoopie pie will be served with
0:34:42 > 0:34:47a salt and caramel peanut brittle and a shot of peanut butter milkshake on the side.
0:34:47 > 0:34:51How very, very, scrumdiddlyumptious!
0:34:51 > 0:34:56In the kitchen, Jun starts by preparing the brioche bread for his pudding.
0:34:56 > 0:34:59I've got the toffee sauce at the bottom of this dish
0:34:59 > 0:35:01and then, I've got the buttered brioche,
0:35:01 > 0:35:07and I'm just going to layer it in one single layer.
0:35:07 > 0:35:12I'm just ladling the custard over the brioche, just making sure that
0:35:12 > 0:35:14brioche soaks up all that custard
0:35:14 > 0:35:16because that's where the flavour's going to come from.
0:35:16 > 0:35:20So Jun's putting a lot of love into his pudding, and on the other
0:35:20 > 0:35:23side of the kitchen, Allegra is making whoopie.
0:35:23 > 0:35:25Look, I've chosen for my pudding,
0:35:25 > 0:35:29my Southern pudding, whoopie pies which are essentially like this.
0:35:29 > 0:35:32They're little kind of soft-centred cookies.
0:35:32 > 0:35:34What did you put in it again, what's the mix?
0:35:34 > 0:35:37I got cocoa powder, plain flour, sugar, butter, coffee,
0:35:37 > 0:35:42- vanilla essence.- Cake mix, basically, but I love the name
0:35:42 > 0:35:45and it's the name that I was really, really attracted to.
0:35:45 > 0:35:48But they are a very traditional diner, American pudding.
0:35:48 > 0:35:50Jonny, whoopie your life away, mate.
0:35:50 > 0:35:53And while sous chef Jonny whips out a few more whoopies,
0:35:53 > 0:35:57Allegra turns her attention to her peanut butter milkshake, and,
0:35:57 > 0:36:01if I were to guess, I'd say she was making it up as she goes along.
0:36:01 > 0:36:05You've probably guessed by now I'm making this recipe up as we go along.
0:36:05 > 0:36:07Yep! Thought so!
0:36:07 > 0:36:11And by the way, if you were wondering why they're called whoopie pies?
0:36:11 > 0:36:15- Numa-numa-num!- It's because they make you go "whoopee!"
0:36:15 > 0:36:17Don't they, Allegra?
0:36:17 > 0:36:20Give me a la-la-la-la. La-la-la-la-la-la-la.
0:36:20 > 0:36:22Yip-yip-yip, yip-yip-yip.
0:36:22 > 0:36:25Flubber, flubber, flubber, flubber, flubber. Yee-hah, yee-hah.
0:36:25 > 0:36:28Whoop, whoop, whoop, whoop, whoopie pies,
0:36:28 > 0:36:29whoopie pies!
0:36:29 > 0:36:33Hup-hah!
0:36:33 > 0:36:34Allegra's loving it!
0:36:34 > 0:36:37Yes, but we're not! So that's enough of that!
0:36:37 > 0:36:41Now, as far as competitions go, this one couldn't be closer.
0:36:41 > 0:36:45Even the amount spent on ingredients for their desserts was negligible.
0:36:45 > 0:36:50Jun spent a reasonable £46.39 on his sticky toffee brioche pud,
0:36:50 > 0:36:57and Allegra an even more reasonable £22.82 on her whoopie pies.
0:36:57 > 0:37:00So what do they taste like?
0:37:00 > 0:37:03Well, Allegra's dessert may have only cost peanuts but that's
0:37:03 > 0:37:06because it's mostly made of...well, peanuts.
0:37:06 > 0:37:08But what about Jun's?
0:37:08 > 0:37:11Is his brioche pudding likely to bring in the bread and butter?
0:37:11 > 0:37:15- Mmm, sublime! - It's nice and light, isn't it?
0:37:15 > 0:37:18That taste, totally, because it's very light,
0:37:18 > 0:37:21much less dense than I was figuring.
0:37:21 > 0:37:24It's a very classy pudding. Welcome to my board of fun.
0:37:24 > 0:37:26Whoopie!
0:37:28 > 0:37:32- With a little bit of peanut butter shake.- That is actually quite nice.
0:37:32 > 0:37:35So, both chefs generous about the rival dish,
0:37:35 > 0:37:38but that's just the polite exterior. Inside, they are a raging
0:37:38 > 0:37:43torrent of competitiveness cascading into waterfalls of wanting to win.
0:37:43 > 0:37:48- Oh, yes!- Jun undoubtedly outclassed me on the pudding.
0:37:48 > 0:37:52What I don't have in talent in the patisserie section,
0:37:52 > 0:37:53I made up for in, like, fun.
0:37:53 > 0:37:57I think mine looks jollier. His definitely looks classier.
0:37:57 > 0:38:00Allegra's pudding, yeah, it's really good fun, you know,
0:38:00 > 0:38:04it matches this diner perfectly because it doesn't take itself
0:38:04 > 0:38:08too seriously, it's a bit of fun and it tastes good.
0:38:10 > 0:38:12Now, the rules for dessert are slightly different.
0:38:12 > 0:38:15Tonight, we have Allegra McEvedy.
0:38:15 > 0:38:16Hello.
0:38:16 > 0:38:17APPLAUSE
0:38:17 > 0:38:20And in this round, the two chefs have to present their dishes
0:38:20 > 0:38:23directly to the customers - who can then pay what
0:38:23 > 0:38:27they think the dish is worth, so good salesmanship is essential.
0:38:27 > 0:38:29I mean, you don't want to go into the restaurant
0:38:29 > 0:38:31and admit that you're not very good at puddings.
0:38:31 > 0:38:34I'm not very good at puddings, I'd like to say that for a starter.
0:38:34 > 0:38:37No, no, you DON'T want to go out there
0:38:37 > 0:38:39and admit you're not very good at puddings!
0:38:39 > 0:38:41- I'm not very good at puddings. - Oh, I give up!
0:38:41 > 0:38:44And how's Jun faring under a good grilling from the customers?
0:38:44 > 0:38:46Did you make the ice cream?
0:38:46 > 0:38:50No, because they don't have an ice cream machine.
0:38:51 > 0:38:55- Bread and butter pudding is really traditional and really classic.- Yes.
0:38:55 > 0:38:58So why would you mess around with bread and butter pudding?
0:38:58 > 0:39:02- Because that's an improvement on a classic.- An improvement?- Absolutely.
0:39:02 > 0:39:04Ooh, they are a hard bunch to please.
0:39:04 > 0:39:07Perhaps get off the food and talk about...oh, I don't know...politics?
0:39:07 > 0:39:10- How's the sisterhood working tonight?- Sisterhood?- Yeah.
0:39:10 > 0:39:11In terms of...?
0:39:11 > 0:39:14- Get my pudding.- No, I definitely might.- Come on, girls, one sisterhood.
0:39:14 > 0:39:17- Sisterhood. Sisterhood. All right. - Going for the feminist vote?
0:39:17 > 0:39:21Yes all a bit obvious, eh, boys? Mind you, it works.
0:39:21 > 0:39:23I went for the whoopie pudding
0:39:23 > 0:39:26because I think the chef sold it to me so, basically,
0:39:26 > 0:39:29I don't know what it's going to taste like
0:39:29 > 0:39:31but I'm going to go for it.
0:39:31 > 0:39:35Well, who knows how that's all going to affect the final round.
0:39:35 > 0:39:37Only one way to find out and that is to start service.
0:39:37 > 0:39:40I'll have the sticky toffee pudding.
0:39:40 > 0:39:43Definitely the sticky toffee pudding because we quite like the chef.
0:39:43 > 0:39:48Three sticky toffee, one whoopie pie. And another six sticky toffee.
0:39:48 > 0:39:50Oh, my God, he's done it.
0:39:52 > 0:39:55And as the first orders come in, it's looking rosy for Jun.
0:39:55 > 0:40:02- 18 sticky toffee and 11 whoopie pie. - 18 sticky toffees against 11.
0:40:02 > 0:40:05- Are you going to run out there, Jun?- No, definitely won't run out. Keep them coming.
0:40:05 > 0:40:09It's only halfway, but it's looking pretty good
0:40:09 > 0:40:12and I am not going to run out on this.
0:40:12 > 0:40:14Well, I'm glad to hear it.
0:40:14 > 0:40:17But, like the man says, we're only halfway through
0:40:17 > 0:40:21and it could yet all change. In fact, for some customers, it already has.
0:40:21 > 0:40:25They changed what, two, from two sticky to two whoopie pies?
0:40:25 > 0:40:29They shouldn't be allowed to change their orders, you see.
0:40:29 > 0:40:31Yes, but they have,
0:40:31 > 0:40:34and little-by-little, Allegra is whoopie-ing her way back into it.
0:40:34 > 0:40:36I can hear some whoopies!
0:40:36 > 0:40:38This is tight. It could all come down to pennies!
0:40:38 > 0:40:44- Go whoopie!- I'll go for the whoopie pie.- Whoopie pie.- Whoopie!
0:40:44 > 0:40:49- Nine sticky toffee, eight whoopie pies.- Come on, more orders.
0:40:49 > 0:40:52- Seven sticky toffees, seven whoopie pies, after that lot.- Neck-and-neck.
0:40:52 > 0:40:54It is neck-and-neck.
0:40:54 > 0:40:58It is indeed, and the two chefs are still belting out puddings,
0:40:58 > 0:41:00- until...- Last order, guys.
0:41:00 > 0:41:03Two whoopie pies and that's end of service.
0:41:07 > 0:41:12- Whoop, whoop, whoop, whoop, whoop, whoop, all done.- Yes.- All righty!
0:41:12 > 0:41:14Quite right, job done!
0:41:14 > 0:41:17And of course, as it's this close, it's all down to the diners now
0:41:17 > 0:41:21and what they feel like paying for our chefs' efforts.
0:41:21 > 0:41:24I had the sticky toffee brioche and I'm going to pay £6 for it,
0:41:24 > 0:41:26I thought it was delicious.
0:41:26 > 0:41:28I had the whoopie pie, which was really, really tasty.
0:41:28 > 0:41:32It was really sweet but really light at the same time.
0:41:32 > 0:41:33I'd definitely pay £6.50 for it.
0:41:33 > 0:41:36And while we tot up the final profits,
0:41:36 > 0:41:37let's find out just how many
0:41:37 > 0:41:40desserts our chefs actually sold.
0:41:40 > 0:41:44Well, it was, as suspected, incredibly close. Jun managed to
0:41:44 > 0:41:48sell 32 portions of his sticky toffee bread and butter pudding,
0:41:48 > 0:41:53while Allegra sold 28 whoopie pies - so it really is to the wire.
0:41:56 > 0:41:59What a day it's been for our chefs with its highs
0:41:59 > 0:42:03and lows, its ins and its outs and its ups and downs.
0:42:03 > 0:42:07But at last it's time to put our duelling duo out of their misery and
0:42:07 > 0:42:12find out just who's taken the bacon and who's going home with a doggy bag.
0:42:14 > 0:42:17- Shall we do it?- Let's do it.- Ready? BOTH: One, two, three.
0:42:17 > 0:42:18Go.
0:42:18 > 0:42:21We're both like, "Uh?"
0:42:21 > 0:42:26- Just!- Nicked it, 60 quid. - That's so close!
0:42:26 > 0:42:30Win-win, I would put that down as. Mostly cos I don't like losing.
0:42:32 > 0:42:36Yes, Jun takes the crown, but with less than £60 in it,
0:42:36 > 0:42:40it was a close-run battle and certainly no shame in defeat.
0:42:40 > 0:42:44If I could please get one more round of applause for Jun Tanaka.
0:42:44 > 0:42:48Because both chefs earned a load of money for their chosen charities,
0:42:48 > 0:42:52and Jun's is particularly close to his heart.
0:42:52 > 0:42:54My charity is Action Against Hunger
0:42:54 > 0:42:57and they are fully committed to helping malnourished children
0:42:57 > 0:43:01all around the world and I am incredibly passionate about it.
0:43:01 > 0:43:04My chosen charity today is the Joshua Foundation which gives
0:43:04 > 0:43:08terminally ill kids opportunities to do the things that they always
0:43:08 > 0:43:10wanted to do before they die.
0:43:10 > 0:43:14It's hoorahs all round as once again two top chefs have shown that
0:43:14 > 0:43:18they've got what it takes to put their menus where their mouths are.
0:43:18 > 0:43:21For a selection of recipes from the series, log on to...
0:43:49 > 0:43:52Subtitles by Red Bee Media Ltd