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