0:00:02 > 0:00:04- Britain's top chefs... - Yee-ha!
0:00:04 > 0:00:07- ..are going up against each other... - This is a good battle.
0:00:07 > 0:00:13..to see who can make the most money from creating fabulous food for the great British public.
0:00:13 > 0:00:16It's all about making money.
0:00:16 > 0:00:21- Our award-winning chefs will be putting their reputations on the line...- Help me!
0:00:21 > 0:00:25..as they're challenged to produce a delicious three-course meal...
0:00:25 > 0:00:30- Yes!- ..for a room full of ravenous diners.- We can't have customers waiting.- We want beef.
0:00:30 > 0:00:31- Perfect.- Wow.
0:00:31 > 0:00:36- They'll be working in kitchens they've never set foot in before... - This is impossible.
0:00:36 > 0:00:38- ..with a limited budget...- Deal.
0:00:38 > 0:00:43- You've got to go a bit lower than that.- ...and up against the deadline of that day's service.
0:00:43 > 0:00:44That took forever to cook.
0:00:44 > 0:00:48- But the big question is, who will make the most money... - Rock on.- ..and win?
0:00:48 > 0:00:51We came, we saw, we conquered.
0:00:51 > 0:00:56Well, today's challenge is going to be a real culinary high-wire act,
0:00:56 > 0:01:01as our two chefs will be battling for supremacy at a quirky circus-themed restaurant.
0:01:01 > 0:01:05Coming up - one of our rivals gets all upset.
0:01:05 > 0:01:07Oh, someone's crying in here, I can tell you.
0:01:07 > 0:01:11- The chefs embrace the circus theme...- Do you want to smell my flower?
0:01:11 > 0:01:14THEY LAUGH
0:01:15 > 0:01:19And whose mouth-watering delights will the customers prefer?
0:01:19 > 0:01:22Please make somebody have a panna cotta. I'm begging you.
0:01:22 > 0:01:25This is Put Your Menu Where Your Mouth Is.
0:01:52 > 0:01:54Welcome, sports fans, to ringside,
0:01:54 > 0:01:59at what could be one of the greatest cooking competitions to grace your screens.
0:01:59 > 0:02:01Rarely in the field of kitchen combat
0:02:01 > 0:02:05have we seen two such magnificent celebrity chefs
0:02:05 > 0:02:10prepared to put their reputations on the line in a winner-takes-all cook-off!
0:02:11 > 0:02:14And first to stand up and be judged
0:02:14 > 0:02:17is the man who lives life in the fast lane.
0:02:17 > 0:02:20He worked his way up through the tough hierarchy of London's top restaurants,
0:02:20 > 0:02:25winning his first Michelin star at the age of 26.
0:02:25 > 0:02:27He's as controversial as he is talented.
0:02:27 > 0:02:30It's the Dark Lord of the kitchen...
0:02:33 > 0:02:35I'm very strong-minded.
0:02:35 > 0:02:39I've got a clear picture in my head about what I want and how I want it
0:02:39 > 0:02:42and I'm fairly forceful about how I get there.
0:02:42 > 0:02:46I'm very ambitious and, just because I'm older, greyer and slightly fatter than I used to be,
0:02:46 > 0:02:48doesn't mean to say that I don't want to win.
0:02:48 > 0:02:51I do want to win and if you want to beat me, you have to be good.
0:02:51 > 0:02:59Facing the gastronomic guru today is a restaurateur who began his career at the Savoy Hotel
0:02:59 > 0:03:05and went on to have his own Michelin-starred restaurant by the age of 29.
0:03:05 > 0:03:10He has won more cooking awards and critical acclaim than you can shake a wooden spoon at.
0:03:10 > 0:03:13It's the man of Kent...
0:03:13 > 0:03:15After leaving catering college at the age of 18
0:03:15 > 0:03:17I went on to work in a five-star hotel in London
0:03:17 > 0:03:21and then a three-star Michelin restaurant for four and a half years. I've never looked back.
0:03:21 > 0:03:25I'd like to think it's going to be very hard to beat me in this competition.
0:03:25 > 0:03:31I will give it my all. I'm very, very competitive and very passionate about what I do.
0:03:33 > 0:03:38Unbeknown to our two chefs, the battleground for tonight's cook-off
0:03:38 > 0:03:42is a restaurant in London's Covent Garden that is famed for its cabaret entertainment.
0:03:42 > 0:03:46It's called Circus and that's exactly what you get.
0:03:46 > 0:03:52They say all the world's a stage, but at this restaurant, all the tables are a stage,
0:03:52 > 0:03:56so not a place for those of you with a sensitive disposition.
0:03:56 > 0:03:59The style of food is Pan-Asian, from Japanese to Malaysian.
0:03:59 > 0:04:05It's a spanner in the works for our two British boys, who both specialise in European cuisine.
0:04:05 > 0:04:11They're also going to have to seek out and buy their own ingredients, on a strict budget of £500,
0:04:11 > 0:04:15because tonight, over 60 paying customers will be baying for food.
0:04:15 > 0:04:20The winner will be the chef who makes the most profit and all their profit will go to charity.
0:04:20 > 0:04:22John Burton-Race and Richard Phillips,
0:04:22 > 0:04:26it's time to put your menu where your mouth is.
0:04:27 > 0:04:33We've got 500 quid, 60 covers, circus-themed restaurant, Pan-Asian.
0:04:33 > 0:04:34What's your take on that?
0:04:34 > 0:04:40Look, ignore the circus. The circus is going to be in the kitchen, while we're all going mad!
0:04:40 > 0:04:44- 500 quid, 60 people?- Yeah. That's a tough ask cos it's a tight budget
0:04:44 > 0:04:47- but doable. - Yeah, it is doable, it's doable.
0:04:47 > 0:04:50- Well, good luck, my friend. - Yeah, I think we both need it!
0:04:50 > 0:04:55Yes, and with that final handshake, war will commence,
0:04:55 > 0:04:58because by the end of the evening, either Richard or John
0:04:58 > 0:05:00will be pronounced the best chef on the block -
0:05:00 > 0:05:03a title they'll both be desperate to hold.
0:05:03 > 0:05:05So what's the strategy?
0:05:05 > 0:05:09I'm totally intrigued and slightly wary. Bit scared, if I'm honest,
0:05:09 > 0:05:13so my strategy for today is try and keep it quite simple and to the point.
0:05:13 > 0:05:18As it's a competition, I've got to keep it as tight as I possibly can, cos I need to beat John.
0:05:18 > 0:05:21I have to keep thinking that I have to try and be commercial,
0:05:21 > 0:05:26because the point of this exercise is to make as much profit as possible,
0:05:26 > 0:05:30so it's no good going off the wall and doing some extraordinary stuff
0:05:30 > 0:05:33because if you do, you'll probably end up not selling it.
0:05:33 > 0:05:36If you don't sell it, you don't make any profit, so that'll be a waste of space.
0:05:36 > 0:05:39So John's plan is to go commercial,
0:05:39 > 0:05:43while Richard is hoping to buy quality ingredients that will give his dishes the edge.
0:05:43 > 0:05:45Bit taller than you, aren't I, John?
0:05:45 > 0:05:47Yeah, you are with high-heeled shoes on!
0:05:47 > 0:05:50So the battle of words has begun, but what about their food?
0:05:50 > 0:05:55Time to decide on their menus, starting with round one, the first course.
0:05:55 > 0:06:00For my starter I'm thinking spring roll, really Pan-Asian. It's going to be a winning starter.
0:06:00 > 0:06:04Richard's crab spring rolls will be served on a bed
0:06:04 > 0:06:08of spiced mango, with a star anise dressing. Looks good, doesn't it?
0:06:08 > 0:06:12John, on the other hand, is finding it harder to make a decision.
0:06:12 > 0:06:15His mind is awash with food from the Orient.
0:06:15 > 0:06:17Starter is a bit of an issue,
0:06:17 > 0:06:21because I want to do sushi, I want to do tempura, I'd like to do dumplings.
0:06:21 > 0:06:23Is sushi a starter, really? Not sure.
0:06:23 > 0:06:27Salad? Boring. Little dumplings? Blah blah blah.
0:06:27 > 0:06:29Yeah(!) Hurry up. The guests will be here in a minute.
0:06:29 > 0:06:31The other thing is tempura.
0:06:31 > 0:06:34Everyone loves tempura prawns. Tiger prawns are my favourite.
0:06:34 > 0:06:37Do you know what? That's the one I'm going to do.
0:06:37 > 0:06:40Thank goodness for that. I thought we were all going to starve!
0:06:40 > 0:06:44So John has eventually plumped for tempura tiger prawns,
0:06:44 > 0:06:48complemented with a velvety chilli and ginger bisque -
0:06:48 > 0:06:51a simple dish that should taste sensational.
0:06:51 > 0:06:54And that will be the customers' first choice -
0:06:54 > 0:06:59spring rolls or tempura prawns. Which one would you choose?
0:07:01 > 0:07:05Well, planning the menu and cooking it are two different things.
0:07:05 > 0:07:09Remember, neither chef has even visited tonight's venue, let alone its kitchen.
0:07:09 > 0:07:13The restaurant's manager Nico will be overseeing the events.
0:07:13 > 0:07:16- How you doing? - Hello.- I hope you enjoy tonight.
0:07:16 > 0:07:19Both chefs will have two helpers from the regular kitchen staff
0:07:19 > 0:07:23and are keen to make sure they know this is a fight to the death.
0:07:23 > 0:07:26Well, not exactly the death, but something pretty close to it.
0:07:26 > 0:07:30John, we've got to beat him today. How much do you want to win?
0:07:30 > 0:07:31- We'll do it, no problem. - Fantastic.
0:07:31 > 0:07:36- We're the blue team and lucky for you, blue is a winning colour. - Ha-ha! Hopefully.
0:07:36 > 0:07:39That's what we've got to do. I haven't come here to lose, all right?
0:07:39 > 0:07:44Now, John Burton-Race has a competitive streak a mile wide,
0:07:44 > 0:07:48and no sooner does he get in the kitchen, than he nicks all the saucepans.
0:07:48 > 0:07:50- Yeah, baby.- What a sneak!
0:07:50 > 0:07:53Any little pans? It's all quite big pans, isn't it?
0:07:53 > 0:07:57- You got any little saute pans? - Don't help him. Wrong team.
0:07:57 > 0:08:01The fact of the matter is you've actually got all the equipment on your side.
0:08:01 > 0:08:03Yeah? Get up early!
0:08:03 > 0:08:07As you know, I'm an old man. It's too much running around. I'm nearly as old as you.
0:08:07 > 0:08:10Come off it, Richard. No-one's as old as John!
0:08:10 > 0:08:13Basically, what it is, it's first come, first served.
0:08:13 > 0:08:17There are my pans. Those empty hooks are Richard's.
0:08:17 > 0:08:19Yes, Richard. Try boiling your rice in that!
0:08:19 > 0:08:22Right, time to knuckle down and get on with the cooking
0:08:22 > 0:08:25as it's now just a few hours till the guests arrive.
0:08:25 > 0:08:29Richard has bought whole fresh crabs which he has boiled,
0:08:29 > 0:08:32ready to extract the meat for his spring rolls.
0:08:32 > 0:08:35And then get rid of all of the shell.
0:08:35 > 0:08:39Just checking all the time there's no shell.
0:08:39 > 0:08:42It's not very nice if a customer gets a bit of shell.
0:08:42 > 0:08:44We're going to keep all these bones
0:08:44 > 0:08:47and make a very quick sauce to go with it.
0:08:47 > 0:08:52On the other side of the kitchen, John too is making sure even his scraps go to good use.
0:08:54 > 0:08:57These are the shells off my tiger prawns.
0:08:57 > 0:09:01I'm using all the shells and the heads to make the base for the bisque.
0:09:01 > 0:09:04As they cook in the hot sunflower oil,
0:09:04 > 0:09:07they change from this horrible grey-brown colour
0:09:07 > 0:09:12to a beautiful prawn pink, rose pink, which is very nice.
0:09:12 > 0:09:16Then I'm going to add some vegetables, tomatoes, tomato puree,
0:09:16 > 0:09:21maybe a bit of white wine and then some fish bones and water. And that's it, really.
0:09:21 > 0:09:23That's got to cook out for two hours.
0:09:23 > 0:09:27While Richard has planned his recipe to perfection,
0:09:27 > 0:09:31John, in his drive to keep costs down, has misjudged his amounts
0:09:31 > 0:09:35and is concerned his bisque might end up a bit on the thin side.
0:09:35 > 0:09:38So hold the starters, it's time to eat a bit of humble pie.
0:09:40 > 0:09:43- So, Richard?- Hello. - Have you done your crab?
0:09:43 > 0:09:46We're in the process of doing them. You seem worried about my crabs.
0:09:46 > 0:09:48If there's any spare bones...
0:09:48 > 0:09:52- Because you've been very tight? - No.- You haven't got enough?
0:09:52 > 0:09:56- Not at all.- Or you're worried? - No, I'm not worried.
0:09:56 > 0:09:58- What I'm saying is, rather than waste food...- I don't waste.
0:09:58 > 0:10:02What's that word? Waste? I don't understand that word.
0:10:02 > 0:10:06Rather than you throw it away, I say, I could take them off your hands
0:10:06 > 0:10:10- and do you a favour. - OK, I'll bear that in mind. - What happened to the other prawns?
0:10:10 > 0:10:13Well, serves John right for nicking all the pans.
0:10:13 > 0:10:15It's not just his bisque that's a bit thin.
0:10:15 > 0:10:20It appears he's been a little selfish with his shellfish.
0:10:20 > 0:10:23One thing I want you to do is count these when they're done.
0:10:23 > 0:10:27The way it looks is we won't be able to give two a portion. I don't think so.
0:10:27 > 0:10:31That's not going to sound great on a menu, is it? One prawn!
0:10:31 > 0:10:33Richard is lapping it up, though.
0:10:33 > 0:10:36Have you got everything else you need, John?
0:10:36 > 0:10:38- Not short of anything? - Not that I'm aware of.
0:10:38 > 0:10:42Good, good. Somebody told me you might be short of something.
0:10:42 > 0:10:45When I was buying the prawns, I hadn't bought enough.
0:10:45 > 0:10:48In fact I've only got about 32 portions of prawns
0:10:48 > 0:10:50and because it's going to be the bestseller,
0:10:50 > 0:10:54I figure we'd better send out to Chinatown and get some more prawns.
0:10:54 > 0:10:57So John has had to send out for more prawns
0:10:57 > 0:11:00and without being there, to haggle over the price,
0:11:00 > 0:11:04he's going to have to pay top dollar. This is a serious knock to John's finances.
0:11:04 > 0:11:09As time until service is now running out, even Richard is starting to feel the pressure.
0:11:09 > 0:11:11He's now mixed up the crab meat
0:11:11 > 0:11:15with chopped spring onions, bean shoots and fresh coriander
0:11:15 > 0:11:18to make the filling for his spring rolls.
0:11:18 > 0:11:22The quality was easy enough, but the quantity is proving a bit of a setback.
0:11:23 > 0:11:27We're just up to our eyeballs in spring rolls at the moment.
0:11:27 > 0:11:33Lots to roll. All hand rolled, so we just need to ensure we keep the speed up,
0:11:33 > 0:11:36we keep a focus on the quantities of crab.
0:11:36 > 0:11:39We don't want to get to the end and have 20-30 spring rolls to make
0:11:39 > 0:11:42and not have a lot of filling.
0:11:42 > 0:11:46We need to stretch this crab as much as we possibly can.
0:11:46 > 0:11:49So, with Richard beavering furiously over his crab
0:11:49 > 0:11:51and John poking away at his prawns,
0:11:51 > 0:11:56it might be a good time to remind ourselves about the money.
0:11:57 > 0:12:01The winner of the competition is the chef who makes the most profit
0:12:01 > 0:12:04and earlier in the day, both chefs went shopping for their ingredients.
0:12:04 > 0:12:08It's essential they get the best possible deals.
0:12:08 > 0:12:12First port of call was a massive Chinese cash and carry in North London,
0:12:12 > 0:12:16where naughty John left his manners outside.
0:12:16 > 0:12:20£9.90. What could you do those for? Can they be cheaper than that?
0:12:20 > 0:12:22I'm going to need five or six packets of these.
0:12:22 > 0:12:26- OK.- And that's a lot of money and I can't afford it.
0:12:26 > 0:12:32- So can you go away? Come back with a price.- OK.- That's really...
0:12:32 > 0:12:35I mean, these are on offer, so you can make these on offer.
0:12:35 > 0:12:39While John's poor sales assistant pops off to see her manager,
0:12:39 > 0:12:44Richard's lurking round the fish counter, where he's made an extraordinary discovery.
0:12:45 > 0:12:50They've got some lovely live carp here. They look a bit familiar.
0:12:50 > 0:12:52A touch of the John Burton-Race about it?
0:12:52 > 0:12:56There is a certain resemblance, now you come to mention it!
0:12:56 > 0:12:58Anyway, what about your crabs?
0:12:58 > 0:13:02- What's the crabs a kilo? - £4.68 per kilo.- 4.68 a kilo.
0:13:02 > 0:13:05The claws aren't very big. I won't get a lot of meat from them.
0:13:05 > 0:13:11You've got the male one. It's £5.95 per kilo.
0:13:11 > 0:13:13OK. Yeah, it's a bit better, isn't it?
0:13:13 > 0:13:19He's got five live crabs. He's gone to ask his manager if he can give me a better price if I buy the lot.
0:13:19 > 0:13:20I need all of those,
0:13:20 > 0:13:24so I've got to have a bit of a thinking process and see what option to take.
0:13:24 > 0:13:27So you can't knock any more money off?
0:13:27 > 0:13:31- No.- You're a hard taskmaster but I do understand.
0:13:31 > 0:13:36I will have six, because I really need those prawns. You've got me over a barrel.
0:13:36 > 0:13:39If I don't win, I'm coming back here to complain to you, OK?
0:13:39 > 0:13:43- You can't do any discount? - Yeah.- Even if I buy all five?
0:13:43 > 0:13:46This is a deal for us.
0:13:46 > 0:13:51So that's your rock bottom price, at the moment, already, that's why you can't do it.
0:13:51 > 0:13:56So neither chef got the price they really wanted,
0:13:56 > 0:13:58but is that going to reflect on tonight's menu price?
0:13:58 > 0:14:02Richard's total spend on all his first course ingredients
0:14:02 > 0:14:04came to £62.52,
0:14:04 > 0:14:09so he has decided to put his dish on the menu at £9.50.
0:14:09 > 0:14:12John ended up having to send out for more prawns,
0:14:12 > 0:14:17which inflated the amount he spent on his starter to a hefty £97.76
0:14:17 > 0:14:21and he's putting it on the menu at a straight £9,
0:14:21 > 0:14:24meaning he spent more and is charging less
0:14:24 > 0:14:28so it's essential he outsells Richard to take the round.
0:14:31 > 0:14:35Back at the restaurant and the guests are starting to arrive.
0:14:35 > 0:14:39We were expecting 60, but well over 70 have turned up,
0:14:39 > 0:14:42which could really put a fly in the chefs' ointment.
0:14:42 > 0:14:45I've never been here before. It looks exciting.
0:14:45 > 0:14:47I've heard there's a bit of entertainment.
0:14:47 > 0:14:51I imagine, given it's celebrity chefs, it will be good.
0:14:51 > 0:14:54Well, the expectations are high, but what are the first impressions of the menu?
0:14:54 > 0:14:56I'm going for crab spring rolls.
0:14:56 > 0:14:59Tempura prawns. I'm expecting it to be delicious.
0:15:00 > 0:15:03It's a seafood dilemma and when our chefs see food,
0:15:03 > 0:15:07they're going to eat it. Time for a tasting.
0:15:07 > 0:15:10Really simple. It's a tempura tiger prawn with Sichuan pepper
0:15:10 > 0:15:13and a little bisque made from the shells,
0:15:13 > 0:15:15with a little bit of ginger and chilli.
0:15:15 > 0:15:17Crispy on the outside, succulent,
0:15:17 > 0:15:21translucent, which means it's not overcooked in the middle.
0:15:21 > 0:15:23Yeah, nice bisque. Yeah, good flavour.
0:15:23 > 0:15:25Tell me what you've got here, then.
0:15:25 > 0:15:27Mango, underneath, so, fresh mango diced.
0:15:27 > 0:15:31Crab spring rolls, just dead simple.
0:15:31 > 0:15:34I prefer crab to lobster. Lovely.
0:15:34 > 0:15:37OK, well, that was all very polite, but what do they really think?
0:15:37 > 0:15:42I'd have probably liked a bit more of a punch, a bit more fishy flavour, shellfish flavour.
0:15:42 > 0:15:46But that was probably down to the fact that he hadn't had a lot of bones, cos he had to stretch it.
0:15:46 > 0:15:50The spring roll paste was a little bit undercooked and a little bit soggy,
0:15:50 > 0:15:53but apart from that, the flavours are all there.
0:15:53 > 0:15:54So, yeah. Well done, Richard.
0:15:54 > 0:15:56Well, I never did!
0:15:56 > 0:16:00John is actually complimenting Richard's food. Got to be a first!
0:16:00 > 0:16:04Anyway the clock is ticking down and in the restaurant, the entertainment has begun.
0:16:04 > 0:16:09Ladies and gentlemen, Elvis is in the building!
0:16:09 > 0:16:11And he's brought his Hula Hoops!
0:16:11 > 0:16:15MUSIC: Jailhouse Rock by Elvis Presley
0:16:17 > 0:16:20# You ain't nothing but a hound dog Crying all the time... #
0:16:20 > 0:16:24Can you hear this? It's like being at a concert, not a restaurant!
0:16:24 > 0:16:27# Crying all the time
0:16:27 > 0:16:30# Well, you ain't never caught a rabbit
0:16:30 > 0:16:32# And you ain't no friend of mine. #
0:16:32 > 0:16:38So the first act is over, but in the kitchen, the entertainment is about to begin.
0:16:38 > 0:16:41Here we go, guys. Six crab. One prawn.
0:16:41 > 0:16:42Crab spring rolls, please.
0:16:42 > 0:16:44Can I have the prawns to start?
0:16:44 > 0:16:46Can I have the spring rolls, please?
0:16:46 > 0:16:51And on first impressions Richard's crab cakes seem to be edging ahead.
0:16:51 > 0:16:53Take these to the pass, please. Take these crabs.
0:16:53 > 0:16:56And John is left playing catch-up.
0:16:56 > 0:17:00We're trailing behind at the moment on the prawns against the crab,
0:17:00 > 0:17:02but it's not over till the fat lady sings.
0:17:02 > 0:17:06And indeed the fat lady must be having a good old warble,
0:17:06 > 0:17:10as the prawns are now starting to become the customers' choice.
0:17:10 > 0:17:13- Can I have the prawns? - I'll have the prawns, as well.
0:17:13 > 0:17:17This is exactly what I said. Wait till they see the dish and then they'll start ordering it.
0:17:17 > 0:17:20Now we're coming back and we're catching up.
0:17:20 > 0:17:23- Five more, please.- Yeah, no problem.
0:17:23 > 0:17:25I need the next order, please.
0:17:25 > 0:17:28But it's not long before both dishes are in such demand
0:17:28 > 0:17:31that confusion starts to reign.
0:17:31 > 0:17:34Four crabs, please, followed by three prawns, two crabs.
0:17:34 > 0:17:39- Is the prawn ready? - I need two minutes, please, Richard.
0:17:39 > 0:17:41Can we have the prawn now?
0:17:41 > 0:17:43- You got a crab there, Richard?- Yeah.
0:17:43 > 0:17:46- Three crab, four prawns, please.- Yeah.
0:17:46 > 0:17:48How long for those four, John?
0:17:48 > 0:17:52- The four prawns have gone, haven't they?- Oh, right. Thanks for the communication.
0:17:52 > 0:17:54Or lack of communication!
0:17:54 > 0:17:57My goodness, it's exhausting just watching it.
0:17:57 > 0:18:01However, as quick as it all began, it comes to an abrupt halt.
0:18:01 > 0:18:03No more tables for the starters. Thank you.
0:18:03 > 0:18:08So was it a victory crab roll or a tempura prawn battering?
0:18:08 > 0:18:11Before we find out, let's see what the diners thought of the food.
0:18:11 > 0:18:15So I ordered the prawns. They were lovely. They were really good, actually.
0:18:15 > 0:18:19The portions were massive. I mean, he had a massive prawn like that big.
0:18:19 > 0:18:21We had the crab.
0:18:21 > 0:18:26Certainly the fruit dominated the crab dish and the crab was very wet.
0:18:26 > 0:18:28It just didn't have the flavour it should have had.
0:18:28 > 0:18:31Ooh, hark at him, with his soggy spring rolls!
0:18:31 > 0:18:33Anybody else feel the urge to criticise?
0:18:33 > 0:18:38I had the spring rolls. They were nice. A little bit bland.
0:18:38 > 0:18:39Bland!
0:18:39 > 0:18:43I ordered the crab spring rolls, because it was slightly different to the prawns.
0:18:43 > 0:18:47I also tried a little bit of the prawn. I'm glad I chose the crab.
0:18:47 > 0:18:53Well, obviously, a very discerning clientele, as the reviews were a little mixed.
0:18:53 > 0:18:58But the question in the kitchen is, who sold the most dishes and who has taken round one?
0:18:58 > 0:19:01- Three...- Two... - BOTH: One.
0:19:01 > 0:19:02Look at that.
0:19:02 > 0:19:06- That's close. - That's not bad. Five in difference.
0:19:06 > 0:19:09Yeah, it's... Right, well, you had me on the starter...
0:19:09 > 0:19:11- I'm going to have you on the main.- No chance.
0:19:11 > 0:19:16So, Richard, edges ahead on the number of dishes sold,
0:19:16 > 0:19:18but this competition is all about profit.
0:19:18 > 0:19:22John's 35 starters brought him in a total of £315.
0:19:22 > 0:19:26Deducting the £97.76 he spent on his ingredients,
0:19:26 > 0:19:30that leaves a profit of £217.24.
0:19:30 > 0:19:35Richard cleared 40 starters, bringing in £380.
0:19:35 > 0:19:38He spent £62.52 on his crab and other ingredients
0:19:38 > 0:19:44so his profit going into the next round is £317.48,
0:19:44 > 0:19:48just over £100 more than John, giving Richard a good lead
0:19:48 > 0:19:51as we head into round two, the main course.
0:19:55 > 0:20:01Both chefs will be acutely aware that this is the round that has the greatest profit margins,
0:20:01 > 0:20:03so both will be desperate to win it.
0:20:03 > 0:20:07So what are they going to be serving up for mains?
0:20:07 > 0:20:09Main course, I'm going to do a salmon dish.
0:20:09 > 0:20:13I think most people like salmon and this particular salmon dish is delicious.
0:20:13 > 0:20:17John's planning to serve up his grilled salmon
0:20:17 > 0:20:19with Japanese spices in a miso broth
0:20:19 > 0:20:22with udon noodles and wakame seaweed.
0:20:22 > 0:20:26It's very Oriental, very light and very tasty.
0:20:26 > 0:20:29So what will Richard have to counter that?
0:20:29 > 0:20:33Main course I'm thinking my take on beef teriyaki.
0:20:33 > 0:20:35I'm going to buy a really good quality beef.
0:20:35 > 0:20:38Richard has opted for a fusion dish of grilled beef sirloin
0:20:38 > 0:20:40accompanied by garlic pak choi,
0:20:40 > 0:20:44roast mushrooms, jasmine rice and teriyaki five spice sauce.
0:20:44 > 0:20:48It looks delicious but will it sway the customers?
0:20:48 > 0:20:50In the kitchen, it's all go.
0:20:50 > 0:20:52After portioning up his beef,
0:20:52 > 0:20:56Richard turns his attention to the all-important sauce.
0:20:56 > 0:20:59Got a little bit of soy here, a touch of red wine,
0:20:59 > 0:21:04into the meat trimmings, which are now really well coloured.
0:21:04 > 0:21:08I've added some sliced ginger, a little bit of chopped red onion.
0:21:08 > 0:21:10Cook those down until the flavour starts to release.
0:21:10 > 0:21:12Then we add red wine.
0:21:12 > 0:21:14Scraped the bottom of that pan,
0:21:14 > 0:21:17make sure we get all of that meat sediment from the bottom,
0:21:17 > 0:21:20into this pan where we had our five spice warming through
0:21:20 > 0:21:23and cooking those spices out.
0:21:23 > 0:21:27I've added a little bit of star anise, a little bit of cinnamon,
0:21:27 > 0:21:32and then when the flavour's released and I can start to smell the five spice coming through,
0:21:32 > 0:21:35I've added a little bit of soy. I'm just cooking those spices out.
0:21:35 > 0:21:40Really nice and thick. That's what's going to help flavour our sauce.
0:21:41 > 0:21:47Sounds nice. In the opposing camp John's strategy of spending the bare minimum on his ingredients
0:21:47 > 0:21:50has once again come back to bite him on the bottom.
0:21:50 > 0:21:52What?
0:21:52 > 0:21:55Because earlier on, rather than making his own broth for his salmon,
0:21:55 > 0:21:59John decided to invest in some sachets of miso soup,
0:21:59 > 0:22:01a fact that has not gone unnoticed by Richard.
0:22:01 > 0:22:04Soup in a packet.
0:22:04 > 0:22:07John, however, has a very good excuse.
0:22:07 > 0:22:10Normally what I'd have is a concentrated miso paste,
0:22:10 > 0:22:15the Japanese call it dashi, but they didn't have that available.
0:22:15 > 0:22:19They had a red miso paste which looked very similar to what I'm used to,
0:22:19 > 0:22:24but this was the only stuff that I think would work with my fish tonight,
0:22:24 > 0:22:26so I'm trying it out for the first time.
0:22:26 > 0:22:30Hm. All sounds a bit suspect to me.
0:22:30 > 0:22:32And sure enough...
0:22:32 > 0:22:34Absolutely BLEEP tasteless.
0:22:34 > 0:22:39Serves you right for trying to cut corners, John. You should know better!
0:22:39 > 0:22:43Don't matter. If I get some bones, I'll make it taste of something.
0:22:43 > 0:22:48So, once again, John's plan of cutting corners to save money has failed miserably.
0:22:48 > 0:22:51He will just have to resort to doing it properly,
0:22:51 > 0:22:54using fish bones and leftovers from his filleted salmon
0:22:54 > 0:22:58to make up his broth. But will he be able to do it in time?
0:23:00 > 0:23:03Out in the restaurant the between-course entertainment
0:23:03 > 0:23:07is bending over backwards to keep the customers amused
0:23:07 > 0:23:10whilst they await their food. Careful, dear!
0:23:10 > 0:23:14Tonight's circus theme seems to have worked its way into the kitchen.
0:23:14 > 0:23:18As this is a circus, do you want to smell my flower?
0:23:20 > 0:23:23THEY LAUGH
0:23:23 > 0:23:26You are actually the clown of the kitchen, so it's quite...
0:23:26 > 0:23:29- Wait until after service before we...- It's quite apt!
0:23:29 > 0:23:32You want some fighting talk? I'm ready.
0:23:32 > 0:23:37And if John's practical jokes are aimed at putting Richard off his cooking, it's worked.
0:23:37 > 0:23:41Right, Mr Race, as you've brought up the clown antics,
0:23:41 > 0:23:43I'll do you a side bet.
0:23:43 > 0:23:46The loser wears this home.
0:23:46 > 0:23:49Happy. But what will your wife say?
0:23:49 > 0:23:53What? When you turn up at my house with this on?
0:23:53 > 0:23:54She'll be very shocked.
0:23:54 > 0:23:56Well, that should up the ante, then!
0:23:56 > 0:24:01Let's not forget this competition is not all about who's going to wear a silly bow tie.
0:24:01 > 0:24:03It's a serious clash of culinary giants.
0:24:03 > 0:24:07The winner is the chef who makes the most profit
0:24:07 > 0:24:10and earlier on in the day when they went shopping,
0:24:10 > 0:24:11money was very much on the agenda.
0:24:11 > 0:24:17John was after his salmon, but only at a rock bottom price.
0:24:17 > 0:24:24For 6.50 a kilo, would you sell me these two fish, filleted, pin boned?
0:24:24 > 0:24:27I want the bones and I want the head for the stock.
0:24:27 > 0:24:29Would you do that for me?
0:24:29 > 0:24:30I'll have to ask my manager.
0:24:30 > 0:24:35Please ask him. And while you're there, can you ask him for an assortment of white fish bones?
0:24:35 > 0:24:38He'll want the kitchen sink next!
0:24:39 > 0:24:43Richard struggled at the cash and carry to find his beef
0:24:43 > 0:24:46and eventually resorted to phoning one of his contacts.
0:24:46 > 0:24:50I'm looking for a strip loin, Rob. Have you got that there?
0:24:50 > 0:24:53If you can give me your best price on two, that would be great. 4.50, you say?
0:24:53 > 0:24:57Brilliant. That's fantastic, Rob. Thank you very much for that.
0:24:57 > 0:25:00Done deal. £125 for my main course. Brilliant. Very happy with that.
0:25:00 > 0:25:03So Richard's happy. What about John?
0:25:03 > 0:25:10I've just spoken to my manager and we can give you the price. £6.50.
0:25:10 > 0:25:11Fantastic.
0:25:11 > 0:25:14Well, I think I've got a good deal. It's a great price really.
0:25:14 > 0:25:18£6.50 a kilo. I've got nearly 10 kilos of fish there.
0:25:18 > 0:25:21Just under £70. That can't be bad.
0:25:21 > 0:25:23I've got to be very careful and very clever with money,
0:25:23 > 0:25:27cos I know Richard Phillips is the meanest chef in the land.
0:25:27 > 0:25:33Well, with both chefs delighted with their haggles, how do those prices affect tonight's menu?
0:25:33 > 0:25:39John's total spend on his main course ingredients came to £150.70
0:25:39 > 0:25:42and he is putting it on the menu for £19.50.
0:25:42 > 0:25:47Richard's ingredients for round two came to £169.99,
0:25:47 > 0:25:48so slightly more than John's,
0:25:48 > 0:25:52but he's putting it on the menu for a hefty £22.50,
0:25:52 > 0:25:55a full £3 more than his opponent.
0:25:57 > 0:26:00Back at the restaurant, will that price difference sway the diners?
0:26:00 > 0:26:04I ordered the steak and I just liked the idea of the combination
0:26:04 > 0:26:07between the steak and the Chinese spices.
0:26:07 > 0:26:09I chose the salmon because I love salmon
0:26:09 > 0:26:14and I quite like the way that they put noodles and a few other different things with it.
0:26:14 > 0:26:16Well, that's the rough straw poll in the restaurant
0:26:16 > 0:26:21but what about in the kitchen? What do the chefs think of their rival's offering?
0:26:21 > 0:26:22The salmon's cooked perfectly.
0:26:22 > 0:26:26Crispy skin is paramount, isn't it, to digest it?
0:26:26 > 0:26:29- Do you think that's big enough for a main course?- Yeah, I think so.
0:26:29 > 0:26:32The salmon weighs 200 grams. The protein in the stock
0:26:32 > 0:26:35will take it up to another 150 grams.
0:26:35 > 0:26:39That should be enough, especially after a starter and a dessert coming on the way.
0:26:39 > 0:26:43- So just sirloin of beef.- Lovely. - Chargrilled.- Beautifully cooked.
0:26:43 > 0:26:48I like the combination of the pak choi, cos it's quite cleansing.
0:26:48 > 0:26:52- I think... Is it pink grapefruit? - Regular and pink grapefruit.
0:26:52 > 0:26:54For me, it's a little bit overpowering,
0:26:54 > 0:26:57- but I think that's just a question of taste.- Yeah, absolutely.
0:26:57 > 0:27:03Hm. All nice and polite face to face, but what about behind each other's backs?
0:27:03 > 0:27:07A lot of acidity from that fruit
0:27:07 > 0:27:11has almost curdled the blood in the beef. It sounds nasty.
0:27:11 > 0:27:15Nasty? It sounds disgusting! And what does Richard think?
0:27:15 > 0:27:18John's salmon, I know what he said about the protein element,
0:27:18 > 0:27:22I'd say you put that in front of somebody they're probably going to think
0:27:22 > 0:27:24"That's a little bit of a small portion."
0:27:24 > 0:27:28So Richard's beef is bloodcurdling and John has a tiny portion.
0:27:28 > 0:27:30Don't mince your words, guys.
0:27:30 > 0:27:33Let's hope the diners are a little more generous.
0:27:33 > 0:27:35We will soon find out, as service is about to begin.
0:27:35 > 0:27:40And as the starter pistol fires, the first orders get underway.
0:27:40 > 0:27:42Can I go for the beef, please?
0:27:42 > 0:27:43Can I get the grilled salmon?
0:27:43 > 0:27:46Six beef, five salmon. That's what I need now.
0:27:46 > 0:27:50Six beef, five salmon. Let's go. You do the rice. Six rice.
0:27:50 > 0:27:51I need four minutes.
0:27:51 > 0:27:54From the off, it's neck and neck.
0:27:54 > 0:27:56But with the tables ordering both dishes at the same time,
0:27:56 > 0:27:59it's proving a problem for team John...
0:27:59 > 0:28:01I'm ready with five salmon.
0:28:01 > 0:28:05..as the salmon takes a lot less time to plate up than the beef,
0:28:05 > 0:28:08meaning John has food sitting on the pass getting cold
0:28:08 > 0:28:10while they wait for Richard to catch up.
0:28:10 > 0:28:12And John is not best pleased.
0:28:12 > 0:28:16- What's happening with the salmon, please?- I need the beef.
0:28:16 > 0:28:20Well, I need hot salmon. If any of the food comes back
0:28:20 > 0:28:23and they complain it's not hot enough, that's when I'll kick off.
0:28:23 > 0:28:26And it's not just the salmon that's getting cold.
0:28:26 > 0:28:30The whole atmosphere in the kitchen is becoming distinctly chilly.
0:28:30 > 0:28:32Guys, for the beef it's too long.
0:28:32 > 0:28:35Just slow up on the salmon. It's easy, isn't it?
0:28:35 > 0:28:38It's about communication and everyone going out at the same time.
0:28:38 > 0:28:42We did communicate. We said four minutes. Four minutes is four minutes.
0:28:42 > 0:28:45It's not a race here, it's about quality food.
0:28:45 > 0:28:48His is, chuck it on a plate and send it. We're taking our time here.
0:28:48 > 0:28:50Ooh, is there going to be a fight?
0:28:50 > 0:28:53Well, no, because, unfortunately for John, the customers
0:28:53 > 0:28:56are now swinging so heavily towards the beef
0:28:56 > 0:29:00that he can pack up grumbling about his dishes getting cold
0:29:00 > 0:29:03and start contemplating on where it's all gone wrong.
0:29:03 > 0:29:06- Can I go for the beef, please? - Sirloin.- Can I have the beef?
0:29:06 > 0:29:12Eight beef we've got. Ten beef. Five salmon. I will call you for the salmon.
0:29:12 > 0:29:18In the restaurant, it's a virtual landslide of beef.
0:29:18 > 0:29:22And while Richard's teams are firing on all cylinders...
0:29:22 > 0:29:23OK, here's your four.
0:29:23 > 0:29:25And then 11 more, yeah?
0:29:25 > 0:29:29..John's team are watching tumbleweed blow through the kitchen.
0:29:29 > 0:29:33So far he's absolutely trashing us in volume.
0:29:33 > 0:29:37Although Richard has his opinion why the salmon has faltered so badly.
0:29:37 > 0:29:42I saw a few of John's dishes there. It's just a bit of salmon really, in a bowl.
0:29:42 > 0:29:44Wasn't a lot there. I don't know how much he's charging,
0:29:44 > 0:29:47but I think mine was better value for money.
0:29:49 > 0:29:53And as the last few orders come in, once again it's Richard
0:29:53 > 0:29:55who has planned his portions to perfection,
0:29:55 > 0:29:58down, in fact, to the very last slice of beef.
0:29:59 > 0:30:01Right, that's me definitely out.
0:30:01 > 0:30:05OK, guys, end of service. Thank you very much.
0:30:05 > 0:30:09And John, it seems, has given up and gone home!
0:30:09 > 0:30:13I can't see John. I don't know where he's gone. He's in the fridge cooling down a bit.
0:30:13 > 0:30:15Well, John may be nowhere to be seen,
0:30:15 > 0:30:18but in the restaurant the customers have plenty to say
0:30:18 > 0:30:22about tonight's two main attractions.
0:30:22 > 0:30:25I had the beef. It was beautifully presented,
0:30:25 > 0:30:29had a lovely bowl of rice with it.
0:30:29 > 0:30:31It was really nice to have a filling main, as well.
0:30:31 > 0:30:34I had the salmon. The portion sizes were quite small.
0:30:34 > 0:30:38I did like the salmon and the way it was prepared. The skin was nice and crispy.
0:30:38 > 0:30:41I had the beef and it was amazing. The beef was really lovely.
0:30:41 > 0:30:43The pak choi with the garlic was incredible.
0:30:43 > 0:30:47So both dishes were well received by the diners,
0:30:47 > 0:30:50but was it really a sales disaster for John?
0:30:50 > 0:30:52Now he's back, it's time to find out.
0:30:52 > 0:30:54One, two, three.
0:30:55 > 0:30:56Ugh.
0:30:56 > 0:30:58Nice, I'll take that.
0:30:58 > 0:31:02To catch up that deficit, I'm going to have to work really hard begging for the puddings.
0:31:02 > 0:31:04Hands and knees.
0:31:04 > 0:31:05HE WAILS
0:31:05 > 0:31:09You might well cry, John. That was a disaster.
0:31:09 > 0:31:13I can't believe how many people went for beef.
0:31:13 > 0:31:19I know steaks are popular, but I just expected a lot more in a classy joint in London.
0:31:19 > 0:31:20Obviously not.
0:31:20 > 0:31:22Well, that told them.
0:31:22 > 0:31:25Anyway, round two was a tragedy for John
0:31:25 > 0:31:28and the figures, I'm afraid, don't make it any easier.
0:31:28 > 0:31:31Although his salmon raised a total of £526.50,
0:31:31 > 0:31:34once you've deducted the money spent on ingredients
0:31:34 > 0:31:39it leaves John with a main course profit of £375.80.
0:31:39 > 0:31:42Not the end of the world, until you compare it with Richard's figures.
0:31:42 > 0:31:48His 49 portions of teriyaki beef raised an amazing £1,102.50.
0:31:48 > 0:31:51Take away the money he spent on the ingredients
0:31:51 > 0:31:55and he has a round two profit of £932.51 -
0:31:55 > 0:31:59well over twice as much as John. Ouch!
0:32:06 > 0:32:10So John's reputation is in the balance
0:32:10 > 0:32:13and his dessert will need to perform spectacularly
0:32:13 > 0:32:16or it'll be the silly bow tie for him!
0:32:16 > 0:32:20With that thought in mind, we go into the third, and final, round - puddings!
0:32:20 > 0:32:24This is where the rules might come to John's rescue.
0:32:24 > 0:32:27The customers can pay what they think the dish is worth, with a minimum of £2
0:32:27 > 0:32:30and a maximum of the sky's the limit.
0:32:30 > 0:32:34Who knows? One rich benefactor with a sweet tooth,
0:32:34 > 0:32:35and the game could go to John.
0:32:35 > 0:32:39All right, it's a bit of a dream but stranger things have happened.
0:32:39 > 0:32:43So what has our self-styled gastro guru lined up for pud?
0:32:43 > 0:32:50I'm going to do a really rich creamy cheesecake, just a small cheesecake.
0:32:50 > 0:32:52Well, John is famed for his cheesecake
0:32:52 > 0:32:56and whether or not it fits with the Pan-Asian theme of the restaurant,
0:32:56 > 0:32:58that's exactly what he's serving up.
0:32:58 > 0:33:01Sitting on an almond biscuit base
0:33:01 > 0:33:03and drizzled with an orange and cardamom syrup -
0:33:03 > 0:33:06beat that Richard!
0:33:06 > 0:33:08For dessert, to top off my meal, I'm going to do
0:33:08 > 0:33:12a vanilla set cream and a ginger and mint syrup.
0:33:12 > 0:33:15Richard has continued down the fusion route
0:33:15 > 0:33:19and will be serving his vanilla panna cotta with roasted watermelon.
0:33:19 > 0:33:21What an impossible choice!
0:33:21 > 0:33:24Earlier in prep, Richard started by mixing
0:33:24 > 0:33:26the ingredients for his panna cotta.
0:33:26 > 0:33:30In here, we've got double cream, sugar and the vanilla pods, which
0:33:30 > 0:33:34have all been scraped and then the seeds have gone in, but also the
0:33:34 > 0:33:38pods been chopped up and put in as well to infuse the cream even more.
0:33:38 > 0:33:42A big chunk of money on vanilla - a pound per pod -
0:33:42 > 0:33:44so there's 22 in there,
0:33:44 > 0:33:46so £22, just in vanilla.
0:33:46 > 0:33:50Making sure that you utilise those pods is essential.
0:33:50 > 0:33:53And what does John think about Richard's dessert?
0:33:53 > 0:33:55I thought panna cotta was an Italian dessert.
0:33:55 > 0:33:58Interesting. Well, you'd better get on with your cheesecake then,
0:33:58 > 0:34:01which is a New York dish, by the way!
0:34:01 > 0:34:03Stick with me, kid.
0:34:03 > 0:34:06John has lined his cake tins with his almond sponge
0:34:06 > 0:34:10and slowly baked his cheesecake mix, until it is set.
0:34:10 > 0:34:13For him, it's all about presentation and timing.
0:34:13 > 0:34:16You see, it's all crunchy on top with the almonds?
0:34:16 > 0:34:18You put some syrup all the way round, let that
0:34:18 > 0:34:22soak in a little bit and then you should be able to lift the ring off.
0:34:22 > 0:34:25If you try and lift the ring off now without this being a little
0:34:25 > 0:34:29moist, you'll rip the cheesecake to bits. Do you understand?
0:34:29 > 0:34:31For their dessert dishes,
0:34:31 > 0:34:35detail and presentation are all-important for both chefs.
0:34:35 > 0:34:37And for Richard, it's his roasted watermelon that will
0:34:37 > 0:34:39add a little panache.
0:34:39 > 0:34:44What you get with this is the natural sugar coming from the melon,
0:34:44 > 0:34:48crystallizing and just get a lovely dimension to the dish.
0:34:49 > 0:34:53So both chefs are set and ready for orders, but John -
0:34:53 > 0:34:54who has lost the last two rounds -
0:34:54 > 0:34:59has now resorted to mind games, to undermine his rival's confidence.
0:34:59 > 0:35:02Do you know how much 22 vanilla pods cost?
0:35:02 > 0:35:04- 22 quid.- You paid a pound each?
0:35:04 > 0:35:07- Yeah.- I got six for 50p.- Did you?
0:35:07 > 0:35:09That's good.
0:35:09 > 0:35:11Oh, no, you didn't, John!
0:35:11 > 0:35:14You paid exactly the same price as Richard - a pound a pod!
0:35:14 > 0:35:17Although, while shopping earlier in the day, Richard did
0:35:17 > 0:35:20take his eye off the ball and ease off on his haggling.
0:35:20 > 0:35:24So I've found my watermelons, and these nice and cheap.
0:35:24 > 0:35:26£4, just under £4 each,
0:35:26 > 0:35:29so I need three, so 12 quid
0:35:29 > 0:35:32for the main ingredient of my dessert - bargain.
0:35:32 > 0:35:36So Richard settled for the set prices, but John bravely
0:35:36 > 0:35:38bartered on and took to the street,
0:35:38 > 0:35:41in search of bargains. Collie, olly, olly!
0:35:41 > 0:35:44- So what are these then? - Minneolas.- Minneolas.
0:35:44 > 0:35:46- What, half orange... - Half orange, half tangerine, yeah.
0:35:46 > 0:35:49- And how much are they? - £1 a bowl.- £1 a bowl?
0:35:49 > 0:35:52Fantastic, thanks very much indeed.
0:35:52 > 0:35:57Look at that. A whole bag of citrus fruit here, £4.50.
0:35:57 > 0:35:58Goodbye, Richard
0:36:00 > 0:36:03So, John's trip out was well worth it.
0:36:03 > 0:36:05With all the other dessert ingredients
0:36:05 > 0:36:07added to his oranges,
0:36:07 > 0:36:09John has actually made up a little ground on his rival,
0:36:09 > 0:36:12spending a mere £25.28.
0:36:12 > 0:36:14Richard, on the other hand, spent
0:36:14 > 0:36:15considerably more, totalling
0:36:15 > 0:36:18up £44.21 on melon, vanilla pods
0:36:18 > 0:36:20and all the other bits and pieces.
0:36:24 > 0:36:27Back in the kitchen and time for a quick tasting.
0:36:27 > 0:36:30Does Richard's dish reflect that extra money he spent?
0:36:30 > 0:36:32Very simple vanilla panna cotta.
0:36:32 > 0:36:34Yeah, very different.
0:36:34 > 0:36:36Yeah, interesting combination.
0:36:36 > 0:36:39So it's an Italian-based dessert, gone to the Orient.
0:36:39 > 0:36:41- You could say that.- Cool.
0:36:41 > 0:36:43- What have we got? Cheesecake?- Yeah.
0:36:43 > 0:36:46And it's what it says on the lid, really.
0:36:46 > 0:36:50- It's light, lighter than you think it's going to be.- Yep.
0:36:50 > 0:36:53The citrus aspect works really well.
0:36:53 > 0:36:54Nice, really good.
0:36:54 > 0:36:57Come on, boys. Really?
0:36:57 > 0:37:00I think he's onto a bit of a winner there. It's a good dessert,
0:37:00 > 0:37:02but I don't know how much he spent on it.
0:37:02 > 0:37:03And John?
0:37:03 > 0:37:07I thought that was definitely his...
0:37:07 > 0:37:08worst course.
0:37:08 > 0:37:11Yes, diplomatic as ever, then, John.
0:37:11 > 0:37:14So the rules for desserts are a little different.
0:37:14 > 0:37:17Ladies and gentlemen, John Burton-Race
0:37:17 > 0:37:19and Richard Phillips.
0:37:19 > 0:37:20CHEERING
0:37:20 > 0:37:22In this round, the two chefs have to go out
0:37:22 > 0:37:25to the restaurant and present their dishes directly to the customers.
0:37:25 > 0:37:28Or, in John's case, throw yourself on their mercy
0:37:28 > 0:37:30and beg them to buy it!
0:37:30 > 0:37:32When it comes to results, I've had
0:37:32 > 0:37:34a really bad, unsuccessful evening,
0:37:34 > 0:37:36so I am going to beg...
0:37:36 > 0:37:38LAUGHTER
0:37:38 > 0:37:41I'm disappointed that everyone ate the steak
0:37:41 > 0:37:43and it's getting to the point where, yes, I've had
0:37:43 > 0:37:46my nose rubbed in it, but I don't think I can take much more,
0:37:46 > 0:37:48without being violent.
0:37:48 > 0:37:49LAUGHTER
0:37:49 > 0:37:54- So, for God's sake, buy my dessert, not his- BLEEP- thing.
0:37:54 > 0:37:55Thank you very much.
0:37:55 > 0:37:57APPLAUSE
0:37:57 > 0:38:02What a load of rabble that was! Oh, God!
0:38:02 > 0:38:05Now they are supposed to be selling their puddings to the customers,
0:38:05 > 0:38:07but it seems, instead, they've turned it
0:38:07 > 0:38:09into a bit of a slanging match.
0:38:09 > 0:38:12Cheesecake should have a crumb base. Sponge, what's all that about?
0:38:12 > 0:38:15I really must insist that you don't eat that panna cotta,
0:38:15 > 0:38:17it's full of gelatine.
0:38:17 > 0:38:19- Does it taste like cheesecake? - No, no, no, no.
0:38:19 > 0:38:21You can have cheesecake anywhere.
0:38:21 > 0:38:23So they have both bad-mouthed each other's dishes,
0:38:23 > 0:38:25but has it put the customer off?
0:38:25 > 0:38:26No, it hasn't!
0:38:26 > 0:38:29For my dessert, I've gone for the cheesecake, and I think that
0:38:29 > 0:38:33was partly based on John's pitch. I, kind of, felt a bit sorry for him.
0:38:33 > 0:38:35I ordered the panna cotta. Big fan of watermelon.
0:38:35 > 0:38:38Absolutely hate cheesecake, so no matter what John has said to me,
0:38:38 > 0:38:40it wouldn't have happened.
0:38:40 > 0:38:43And as service for Round 3 gets underway, it's obvious
0:38:43 > 0:38:46that John's begging has come good.
0:38:47 > 0:38:49- Orange cheesecake, please.- Perfect.
0:38:49 > 0:38:50Cheesecake for me.
0:38:50 > 0:38:51Can I get the cheesecake, please.
0:38:51 > 0:38:54Three cheesecake, one panna cotta.
0:38:54 > 0:38:55Seven cheesecake, two panna cotta.
0:38:55 > 0:38:59- God, we've only just started and we're running out. - Cheesecake on the pass, chef.
0:38:59 > 0:39:04Cheesecake is simply flying off the pass and don't we know it!
0:39:04 > 0:39:06Four cheesecake, two panna cotta.
0:39:06 > 0:39:08Not another cheesecake! Oh, my God.
0:39:08 > 0:39:11- Four cheesecake, one panna cotta.- Oh, no!
0:39:11 > 0:39:13Please make somebody have a panna cotta, I'm begging you.
0:39:13 > 0:39:16All of a sudden, Mr Burton-Race has come alive.
0:39:16 > 0:39:17It's the first time...
0:39:17 > 0:39:20Oh, someone's crying in here, I can tell you!
0:39:20 > 0:39:22Nice to see you smiling, for the first time all day.
0:39:22 > 0:39:24I'm happy for you.
0:39:24 > 0:39:26Do you know what? Thank you. It's nice to hear you crying.
0:39:26 > 0:39:28LAUGHTER
0:39:28 > 0:39:30Well, it was getting too easy, wasn't it?
0:39:30 > 0:39:33This could be the greatest comeback since Take That!
0:39:33 > 0:39:37- The cheesecake, as well, please. - Another cheesecake.
0:39:37 > 0:39:38Four cheesecake, please.
0:39:38 > 0:39:40And it's Richard who is this time left
0:39:40 > 0:39:45standing, pondering over a plethora of superfluous panna cotta. Ah.
0:39:47 > 0:39:49John, of course, is in his element.
0:39:49 > 0:39:52Wouldn't it be a shame if, in his moment of glory
0:39:52 > 0:39:56he suddenly discovered he's not made enough and ran out?
0:39:56 > 0:39:59I need three cheesecake, three panna cotta.
0:39:59 > 0:40:00I haven't got it.
0:40:00 > 0:40:03Ooh, he's run out. Ooh. Shame.
0:40:03 > 0:40:04Oh, dear!
0:40:04 > 0:40:06I told you to make another one!
0:40:06 > 0:40:08It's your fault.
0:40:08 > 0:40:09What a blow!
0:40:09 > 0:40:12Not only has John lost money on those last few sales,
0:40:12 > 0:40:16he's having to pass the dishes and the profit over to his rival.
0:40:16 > 0:40:19Lucky it's all over.
0:40:19 > 0:40:20Chefs, service is all over.
0:40:20 > 0:40:22- Thank you.- Thank you very much, John.
0:40:22 > 0:40:24Cheers. Thanks for a good day.
0:40:24 > 0:40:27Well, he might have been caught short in the cheesecake department,
0:40:27 > 0:40:31or he might have just done enough to pull a pudding fast one.
0:40:31 > 0:40:34It's all down to the diners now and what they feel like paying
0:40:34 > 0:40:35for our chefs' efforts.
0:40:35 > 0:40:38For the dessert, I had the panna cotta
0:40:38 > 0:40:41and the panna cotta itself was really nice, really rich and creamy.
0:40:41 > 0:40:42I paid £8 for it.
0:40:42 > 0:40:44I had the cheesecake for dessert.
0:40:44 > 0:40:46I thought it was absolutely fantastic
0:40:46 > 0:40:48and very happy to pay £5 for that.
0:40:48 > 0:40:49I'd just like to eat another one.
0:40:49 > 0:40:52I ordered the panna cotta and I would pay
0:40:52 > 0:40:56certainly full whack for that. £8.
0:40:56 > 0:40:58And while we tot up the final profits,
0:40:58 > 0:41:01let's find out just how many desserts
0:41:01 > 0:41:02our chefs actually sold.
0:41:02 > 0:41:05Well, John did, indeed, do very well,
0:41:05 > 0:41:07selling 45 portions,
0:41:07 > 0:41:11although could have sold a few more, had he made enough.
0:41:11 > 0:41:15Richard was left in the doldrums, selling just 26 panna cottas,
0:41:15 > 0:41:18including the bonus sales he picked up from John.
0:41:21 > 0:41:25So it's been a punishing day of highs and lows for both teams,
0:41:25 > 0:41:28from hard-core haggling to bare-knuckle baking.
0:41:28 > 0:41:31But at last, it's time to put them out of their misery
0:41:31 > 0:41:34and find out just who has won this major league cook off
0:41:34 > 0:41:37and who is going to take the journey of shame,
0:41:37 > 0:41:39wearing a silly bow tie.
0:41:39 > 0:41:41Come on, let's get it over with.
0:41:41 > 0:41:44One, two, three.
0:41:47 > 0:41:49Not bad, though.
0:41:50 > 0:41:51All right.
0:41:51 > 0:41:53LAUGHTER
0:41:53 > 0:41:55- Oh,- BLEEP.
0:41:55 > 0:41:58A resounding victory today, then, for Richard Phillips,
0:41:58 > 0:42:00who earned over £500 more
0:42:00 > 0:42:02than his rival and who will leave
0:42:02 > 0:42:04the kitchen a happy man.
0:42:04 > 0:42:06- I don't know if you remember, John...- I do remember.
0:42:06 > 0:42:09- It seems a long time ago now. - Give me the bow tie.
0:42:09 > 0:42:12The booby bow tie. Come on, let's see if it suits you.
0:42:12 > 0:42:14It will. It will match my eyes.
0:42:14 > 0:42:17Flap your feet and your flower, you're laughing.
0:42:17 > 0:42:20A round of applause for Richard Phillips.
0:42:22 > 0:42:25Yes, it's Richard who takes the applause.
0:42:25 > 0:42:28But let's not forget that both chefs are winners,
0:42:28 > 0:42:32as they've earned a huge amount of money for their chosen charities.
0:42:32 > 0:42:34My chosen charity this evening is Hospice in the Weald,
0:42:34 > 0:42:36who work with people that are terminally ill.
0:42:36 > 0:42:38My charity tonight is STARS.
0:42:38 > 0:42:40They're going to get all the money that I won tonight.
0:42:40 > 0:42:44They do a lot of work for heart conditions,
0:42:44 > 0:42:48including vasovagal syndrome and so they will definitely
0:42:48 > 0:42:50benefit from my efforts today.
0:42:50 > 0:42:53Thank you very much. Thank you. Thank you, thank you.
0:42:53 > 0:42:56John's a great chef, but a really, really bad loser,
0:42:56 > 0:42:58so when you beat him, it's even more satisfying.
0:42:58 > 0:43:01And I didn't just beat him by a little, I beat him by loads - £500!
0:43:01 > 0:43:05He won it and I'm not very good at losing,
0:43:05 > 0:43:07I have to be honest with you.
0:43:07 > 0:43:09However, one consolation -
0:43:09 > 0:43:12I quite like myself in this. What do you think?
0:43:12 > 0:43:13Hmm, suits you. sir,
0:43:13 > 0:43:17But it's hurrahs all round, as once again, two top chefs have shown
0:43:17 > 0:43:18that they've got what it takes
0:43:18 > 0:43:21to put their menus where their mouths are!
0:43:21 > 0:43:27For a selection of recipes from the series, log on to...
0:43:51 > 0:43:54Subtitles by Red Bee Media Ltd