0:00:02 > 0:00:04Britain's top chefs...
0:00:04 > 0:00:07- Yee-ha! - ..are going up against each other...
0:00:07 > 0:00:10- This is going to be a good battle. - ..to see who can make the most money
0:00:10 > 0:00:14from creating fabulous food for the great British public.
0:00:14 > 0:00:15It's all about making money.
0:00:15 > 0:00:17Our award-winning chefs
0:00:17 > 0:00:19will be putting their reputations on the line...
0:00:19 > 0:00:21Help me!
0:00:21 > 0:00:24..as they're each challenged to produce a delicious three-course meal...
0:00:24 > 0:00:27- Yes!- ..for a room full of ravenous diners.
0:00:27 > 0:00:30- We can't have customers waiting. - We want beef!
0:00:30 > 0:00:31- Perfect.- Wow.
0:00:31 > 0:00:35They'll be working in kitchens they've never set foot in before...
0:00:35 > 0:00:37- This is impossible. - ..with a limited budget...
0:00:37 > 0:00:40- Deal.- You've got to go a bit lower than that.
0:00:40 > 0:00:43..and up against the deadline of that day's service.
0:00:43 > 0:00:44That took forever to cook.
0:00:44 > 0:00:47But the big question is, who will make the most money...
0:00:47 > 0:00:51- Rock on.- ..and win? - We came, we saw, we conquered.
0:00:51 > 0:00:54Today the superbly seasoned Ed Baines
0:00:54 > 0:00:57takes on the full of flavour Stephanie Moon.
0:00:57 > 0:00:59Both chefs are at the top of their game,
0:00:59 > 0:01:02but this is the match that will test their culinary strengths
0:01:02 > 0:01:04to the absolute limit.
0:01:04 > 0:01:06- Are you ready, Ed?- Yeah, yeah!
0:01:06 > 0:01:11Coming up, Ed gives a classic dish his own unique sultry spin.
0:01:11 > 0:01:13This is no ordinary duck sauce,
0:01:13 > 0:01:17this is a duck sauce with Seville oranges.
0:01:17 > 0:01:21Stephanie finds herself in deep trouble with the man in charge.
0:01:21 > 0:01:25- I'm really sorry. - I'll speak with the guests and we're going to speak after service.- OK.
0:01:25 > 0:01:28- But who will claim victory today? - APPLAUSE
0:01:54 > 0:01:56Ah, the great British countryside,
0:01:56 > 0:02:00sun-kissed oasis of peace, tranquillity and bird song...
0:02:02 > 0:02:04And it's all about to be shattered,
0:02:04 > 0:02:08as two gastronomic giants go head to head
0:02:08 > 0:02:11in one of the greatest food fights in TV history.
0:02:11 > 0:02:13I want to hit the ground running with this.
0:02:13 > 0:02:15I'm going to really come out fighting.
0:02:15 > 0:02:18Our challengers couldn't be more different. On one side,
0:02:18 > 0:02:21a chef who has worked his way around the world
0:02:21 > 0:02:23and run some of London's most popular restaurants,
0:02:23 > 0:02:27it's fearless food god, Ed Baines.
0:02:27 > 0:02:29Fresh, clean, simple.
0:02:29 > 0:02:30They're the three sort of pillars
0:02:30 > 0:02:33that I design and create everything around.
0:02:33 > 0:02:36I absolutely hate losing, I don't know how to deal with it.
0:02:36 > 0:02:37And on the other side,
0:02:37 > 0:02:41a Yorkshire lass who is renowned for the menus she's produced
0:02:41 > 0:02:44at some of the UK's finest country hotels.
0:02:44 > 0:02:47It's gourmet goddess, Stephanie Moon!
0:02:47 > 0:02:51'The thing for me that I love about being a chef is the food.'
0:02:51 > 0:02:52It's the ingredients,
0:02:52 > 0:02:55it's the turning something very simple into something amazing.
0:02:55 > 0:02:58I think as a chef you have to be on your game,
0:02:58 > 0:02:59you have to be competitive.
0:03:02 > 0:03:04Right now our battling chefs
0:03:04 > 0:03:06know nothing about the challenge ahead of them,
0:03:06 > 0:03:08but they're about to find out.
0:03:08 > 0:03:10They'll be fighting it out at Humphrey's,
0:03:10 > 0:03:13an award-winning fine dining restaurant at Stoke Park,
0:03:13 > 0:03:17a luxury country club and hotel in Buckinghamshire.
0:03:17 > 0:03:20This venue has a top notch reputation
0:03:20 > 0:03:22and customers here are used to service
0:03:22 > 0:03:25that is absolutely first class.
0:03:25 > 0:03:30I love the venue, it's a very special place for a very special occasion.
0:03:30 > 0:03:32The atmosphere here is really lovely, actually.
0:03:32 > 0:03:35It's really warm and actually quite intimate.
0:03:35 > 0:03:39So the challenge for our chefs is to rack their brains
0:03:39 > 0:03:43and pull out all the stops to create menus which are truly outstanding.
0:03:44 > 0:03:45And if that wasn't enough,
0:03:45 > 0:03:49they'll also have to source and buy all their own ingredients.
0:03:49 > 0:03:52They've each got a budget of £500
0:03:52 > 0:03:54with which they'll have to find the very best deals
0:03:54 > 0:03:56as the winner of this competition
0:03:56 > 0:04:00will be the chef who makes the most money for their chosen charity.
0:04:00 > 0:04:03Ed Baines and Stephanie Moon,
0:04:03 > 0:04:06it's time to put your menu where your mouth is.
0:04:06 > 0:04:09So, country house hotel, Ed. Are you feeling happy about that?
0:04:09 > 0:04:13I've never worked professionally in a country house hotel. I know you have for years,
0:04:13 > 0:04:16so I'm sure you're feeling a lot happier about it than I am.
0:04:16 > 0:04:18I think it's right up your street,
0:04:18 > 0:04:21from the background of a hotel, fine dining...
0:04:21 > 0:04:23Well, we'll see. I'm not taking any chances with you.
0:04:23 > 0:04:26I think you're going to be bang on the button there
0:04:26 > 0:04:28and I think I need to watch my back.
0:04:28 > 0:04:31The thing is, I always feel there's an element of conservative nature
0:04:31 > 0:04:36within country house hotel menus and I'm not quite sure how to play this.
0:04:36 > 0:04:37I know you've got a great repertoire.
0:04:37 > 0:04:39I'm thinking, shall I go head to head,
0:04:39 > 0:04:42or maybe play it a bit different, like, "ooh"?
0:04:42 > 0:04:45I think it's a tough challenge. I think I'm not sitting pretty
0:04:45 > 0:04:49and I've just got to get out there and see what happens, really.
0:04:49 > 0:04:50- So good luck, Ed.- Good luck.
0:04:50 > 0:04:52- All the best.- I'm worried. SHE LAUGHS
0:04:52 > 0:04:56Well, what an almighty clash this looks set to be.
0:04:56 > 0:04:59Stephanie's background in country house hotel kitchens
0:04:59 > 0:05:01has got Ed quaking in his boots.
0:05:01 > 0:05:05But Stephanie knows that will only make the lad fight even harder.
0:05:05 > 0:05:06Does Stephanie have the edge?
0:05:06 > 0:05:09Or will Ed cook his socks off and surpass himself?
0:05:09 > 0:05:12Both chefs are plotting for victory.
0:05:12 > 0:05:16So my strategy is to get the best deals I can,
0:05:16 > 0:05:19get the best food I can on the plate,
0:05:19 > 0:05:22cook my heart out and hopefully those diners are going to love it.
0:05:22 > 0:05:26So Stephanie's going for great deals and top-notch cooking,
0:05:26 > 0:05:28but what about her opponent Ed?
0:05:28 > 0:05:29My strategy is very straightforward.
0:05:29 > 0:05:33I'm cooking in a Victorian house and I've created a Victorian menu.
0:05:33 > 0:05:36I'm not going to go, "Oh, I'm buying all cheap bits and bobs,"
0:05:36 > 0:05:38and then charge a load for them.
0:05:38 > 0:05:42No, this is a very, very up-market hotel. The clientele that go
0:05:42 > 0:05:47there aren't shy of spending money, if it's value for money.
0:05:47 > 0:05:49Ah, so Ed is playing it straight
0:05:49 > 0:05:53and creating a menu tailor-made for a country house hotel!
0:05:53 > 0:05:57With their battle plans in place, our chefs talk starters.
0:05:57 > 0:06:01My starter today is going to be a fantastic Arbroath smokie pate.
0:06:01 > 0:06:03I'm going to make it as a terrine.
0:06:03 > 0:06:07Very classical. You don't often see terrines nowadays. Very British,
0:06:07 > 0:06:09very honest, very modest.
0:06:09 > 0:06:11I'm going to sell a fair few of these.
0:06:11 > 0:06:14Ed will be serving his smokie haddock pate with...
0:06:21 > 0:06:24Stephanie has decided on local partridge.
0:06:24 > 0:06:28I'm going to crust the partridge with some local cobnuts, then serve
0:06:28 > 0:06:31it with a blackberry and herb salad and with some home-made
0:06:31 > 0:06:34oatcakes and a tiny bit of potted game on there as well.
0:06:34 > 0:06:37So Stephanie's dish is more elaborate than Ed's
0:06:37 > 0:06:39but which one will entice the diners?
0:06:41 > 0:06:45Getting a menu right in any restaurant is a massive challenge,
0:06:45 > 0:06:47but cooking it in a venue this grandiose
0:06:47 > 0:06:51and unfamiliar has got to be seriously intimidating.
0:06:53 > 0:06:55Our chefs are in awe as they pull up
0:06:55 > 0:06:58and Lucas, the restaurant's maitre d', is waiting to show them
0:06:58 > 0:07:02the opulent surroundings that will be their battleground today.
0:07:02 > 0:07:04Lovely, thank you.
0:07:04 > 0:07:06- Wow this is very grand, isn't it?- It's gorgeous.
0:07:06 > 0:07:09The standards here are top-notch
0:07:09 > 0:07:11and our chefs are left under no illusion
0:07:11 > 0:07:13about what's expected of them.
0:07:13 > 0:07:15Guys, that's the kitchen for tonight.
0:07:15 > 0:07:19The restaurant has a very high expectation, so I want you to
0:07:19 > 0:07:22uphold that service and expectation, especially during the service.
0:07:22 > 0:07:25- Thank you.- And good luck.- Thank you.
0:07:25 > 0:07:26No pressure then, chefs!
0:07:26 > 0:07:30Ed and Stephanie have been assigned two valiant volunteers from the
0:07:30 > 0:07:32regular kitchen staff to help them prepare their three courses,
0:07:32 > 0:07:35and with service only hours away,
0:07:35 > 0:07:38they need to get their teams onside and fired up.
0:07:39 > 0:07:43We haven't got long. There's no time, really, for idle banter.
0:07:43 > 0:07:47Tonight, hopefully, we're going to kick their butt.
0:07:47 > 0:07:50- Are you up for it, guys?- Yes, chef. Let's go.- Excellent, excellent.
0:07:50 > 0:07:52And now the race is on!
0:07:52 > 0:07:55With just over five hours until the start of service,
0:07:55 > 0:07:59our chefs launch themselves into their starter preparation.
0:07:59 > 0:08:02Stephanie's hoping that her partridge will be a winner.
0:08:02 > 0:08:04It's good stuff, that.
0:08:04 > 0:08:07What we've got here are new season partridge.
0:08:07 > 0:08:10We're roasting it as a crown. We're going to take the partridge
0:08:10 > 0:08:13breast off last minute. That's going to put myself
0:08:13 > 0:08:17and my guys under pressure because it's a la minute cooking.
0:08:18 > 0:08:20By cooking to order in this way,
0:08:20 > 0:08:22Stephanie's taking on a lot of extra pressure.
0:08:22 > 0:08:24We're then putting a crust on the top
0:08:24 > 0:08:26and we're gratinating it under the grill,
0:08:26 > 0:08:29which is even more pressure, so it's not an easy dish,
0:08:29 > 0:08:31but I believe in this.
0:08:31 > 0:08:35I think the cobnuts and this local partridge are sensational.
0:08:35 > 0:08:39So Stephanie's going for high risk, but what of her opponent Ed?
0:08:39 > 0:08:42The food I'm cooking is more... I wouldn't say more grounded.
0:08:42 > 0:08:44It's more straightforward, really.
0:08:44 > 0:08:46These are my Arbroath smokies,
0:08:46 > 0:08:49so I've gone for something a bit more down to earth, really.
0:08:49 > 0:08:53He's not been at it long, when old Ed starts to feel the strain.
0:08:53 > 0:08:56I need to spend a bit more time down the gym.
0:08:56 > 0:08:59You need to be fit to be a good cook.
0:08:59 > 0:09:01Luckily, relief is on its way, Ed.
0:09:01 > 0:09:04Lovely. Oh, thank you very much.
0:09:04 > 0:09:07After you've been a chef for a number of years,
0:09:07 > 0:09:10you struggle and suffer when you're a young pup in the kitchen,
0:09:10 > 0:09:15but once you've made it to the top, of course, you are a god
0:09:15 > 0:09:18and served tea on a regular basis.
0:09:18 > 0:09:20Ah, bless - Ed thinks he's a god.
0:09:20 > 0:09:23We'll see how divine his dishes are!
0:09:23 > 0:09:25That looks like a lovely cup of tea. Thank you very much
0:09:25 > 0:09:27and I think the young lady over there
0:09:27 > 0:09:29would probably like a cup of tea.
0:09:29 > 0:09:32Being from Yorkshire, she doesn't go long without a cup of tea.
0:09:32 > 0:09:34This truly is the lull before the storm
0:09:34 > 0:09:38and our chefs are displaying the camaraderie of the trenches.
0:09:38 > 0:09:41- Did you enjoy the tea I ordered for you?- Very much so.
0:09:41 > 0:09:43Thank you very much.
0:09:43 > 0:09:45As time goes on and we go in to service, you and I will be feuding.
0:09:45 > 0:09:47Sounds good to me.
0:09:47 > 0:09:50But at the moment I think it's nice to keep it calm and friendly.
0:09:50 > 0:09:52Very quintessentially British of you.
0:09:52 > 0:09:56Well, we're not fooled by all this mutual back-patting.
0:09:56 > 0:09:57Once this competition kicks off,
0:09:57 > 0:10:00these poor innocents aren't going to know what's hit them!
0:10:02 > 0:10:06The chef who makes the most profit will win this competition, so
0:10:06 > 0:10:09earlier on in the day, Stephanie and Ed went shopping for their starter
0:10:09 > 0:10:13ingredients, focussed on buying the minimum they'd need to cover
0:10:13 > 0:10:17the evening's service, but keeping their costs as low as possible.
0:10:17 > 0:10:20I'm here at the butcher's.
0:10:20 > 0:10:23I want some local partridge, which is a quality product which
0:10:23 > 0:10:26demands a lot of money, but I'm looking for a really good price,
0:10:26 > 0:10:29because I want to nail this starter.
0:10:29 > 0:10:31I can see it all hanging behind you there.
0:10:31 > 0:10:33It's the start of the game season.
0:10:33 > 0:10:37- What have you got?- Some fresh local partridge from the Hambleden Estate.
0:10:37 > 0:10:38That sounds exciting,
0:10:38 > 0:10:41that sounds like the sort of thing I'd like to cook.
0:10:41 > 0:10:44That's all very well, Stephanie but you need to get a good price
0:10:44 > 0:10:46and partridge doesn't come cheap.
0:10:46 > 0:10:49Ed went in search of his smokies.
0:10:49 > 0:10:51Oh, yeah, yeah.
0:10:51 > 0:10:54Got some beautiful stuff here, these fellas.
0:10:54 > 0:10:56The Arbroath smokies, fresh in today.
0:10:57 > 0:10:59We've come up at £74.
0:10:59 > 0:11:01Well, I need to get a really good price on these.
0:11:01 > 0:11:04This is the starter. I can't pay too much money on this.
0:11:04 > 0:11:05What are we in for, mate?
0:11:05 > 0:11:08If I start off by knocking £5 off a kilo,
0:11:08 > 0:11:11- from 17.50 down to 12.50.- Right.
0:11:11 > 0:11:14That's a generous reduction, but Ed wants more.
0:11:14 > 0:11:18So from 74 down to 53. I can do them for 50.
0:11:18 > 0:11:21- 45.- 45, I'm happy with 45.
0:11:21 > 0:11:23You're all right with 45?
0:11:23 > 0:11:25I'm absolutely chuffed, that's brilliant.
0:11:25 > 0:11:27- No worries.- Chuffed as a smokie.
0:11:27 > 0:11:29So Ed's struck gold!
0:11:29 > 0:11:31He's managed to get the main ingredient
0:11:31 > 0:11:33for his starter for just £45.
0:11:33 > 0:11:38That's almost £30 off the original asking price!
0:11:38 > 0:11:41Will rival Stephanie be as plucky with her partridge?
0:11:41 > 0:11:45They're going to be around £3 each.
0:11:45 > 0:11:50Any chance of doing a little bit of something on £3.
0:11:50 > 0:11:55If I took 20, what kind of deal could we do there?
0:11:55 > 0:11:58- £50.- £50 for 20 partridge. Yep.
0:11:58 > 0:12:00That's a really good price.
0:12:00 > 0:12:03Respect. Nice one, sir.
0:12:03 > 0:12:05Happy, very happy with that deal.
0:12:05 > 0:12:08So how will the money our chefs have spent on ingredients
0:12:08 > 0:12:11impact on the prices they give their starters?
0:12:11 > 0:12:14With the other ingredients included,
0:12:14 > 0:12:16Ed's spent a total of £66.57
0:12:16 > 0:12:20and has put his starter on the menu at £11.50.
0:12:20 > 0:12:23Stephanie's total spend on her starter ingredients was
0:12:23 > 0:12:25a pricey £79,
0:12:25 > 0:12:28but she has put her starter on the menu for £14.50,
0:12:28 > 0:12:30£3 more than Ed's,
0:12:30 > 0:12:33so both chefs could make some cracking profits.
0:12:34 > 0:12:37Back in the restaurant kitchen, the start of service is looming
0:12:37 > 0:12:42ever closer, but for now our chefs are still the best of chums.
0:12:42 > 0:12:43I've achieved nothing,
0:12:43 > 0:12:46but as you know with cooking, it's funny how suddenly...
0:12:46 > 0:12:48Achieved nothing? You seem to have a lot going on.
0:12:48 > 0:12:50Well, nothing actually making me feel
0:12:50 > 0:12:53an element of confidence that this is going to come together in time.
0:12:53 > 0:12:55Get cracking, then!
0:12:55 > 0:12:59Ed blends his smoked fish with creme fraiche, gherkins, capers
0:12:59 > 0:13:01and wholegrain mustard, before adding butter,
0:13:01 > 0:13:03parsley and lemon juice.
0:13:03 > 0:13:06And his rival is watching his every move.
0:13:06 > 0:13:07Ed said he'd done nothing.
0:13:07 > 0:13:09It doesn't look like he's done nothing to me.
0:13:09 > 0:13:12I'm not going to let him pull the wool over my eyes.
0:13:12 > 0:13:15I'm just going to keep strong and keep pressing on.
0:13:15 > 0:13:19It seems now our chefs are finally starting to feel the pressure.
0:13:19 > 0:13:22Time is slipping away from me and, to be honest, I've really
0:13:22 > 0:13:24sort of achieved nothing at the moment.
0:13:24 > 0:13:27So far I've made Arbroath smokie pate
0:13:27 > 0:13:29that's yet to go in the terrine moulds.
0:13:29 > 0:13:32The whole thing is bordering on catastrophe tonight,
0:13:32 > 0:13:33I've got to be honest.
0:13:33 > 0:13:37There's no wake-up call quite like running out of time, is there, Ed?
0:13:37 > 0:13:40Across the kitchen, Stephanie looks in control
0:13:40 > 0:13:43and on top of her game, literally.
0:13:43 > 0:13:45We're making a potted game.
0:13:45 > 0:13:47This is the leg from the partridge,
0:13:47 > 0:13:49stewed down with some of the game.
0:13:49 > 0:13:51Bit of venison in there, bit of rabbit.
0:13:51 > 0:13:53But instead of putting it in a pot,
0:13:53 > 0:13:56we're going to make, like, a sausage
0:13:56 > 0:13:58and then tie the ends off
0:13:58 > 0:14:01so it can't go anywhere
0:14:01 > 0:14:03and get it in the blast chiller.
0:14:03 > 0:14:05The clock strikes six
0:14:05 > 0:14:08and service is just one hour away.
0:14:08 > 0:14:09Already hungry diners are arriving
0:14:09 > 0:14:13and taking their seats in the opulent dining room.
0:14:13 > 0:14:15In the kitchen, our chefs are racing through
0:14:15 > 0:14:17the final stages of their preparation,
0:14:17 > 0:14:22while in the restaurant, there's a buzz of excitement and expectation.
0:14:22 > 0:14:24I'm hoping that tonight's going to be quite eventful.
0:14:24 > 0:14:27Looking at the menu, it does look like the food's going to be great.
0:14:27 > 0:14:30It looks very, very interesting, quite intricate.
0:14:30 > 0:14:32As the diners study their menus,
0:14:32 > 0:14:35they have no idea which chef is cooking which dish.
0:14:35 > 0:14:37Which starter will they go for?
0:14:37 > 0:14:39Ed's Arbroath smoked pate
0:14:39 > 0:14:42or Stephanie's partridge with cobnut crust?
0:14:42 > 0:14:46Before we find out, our chefs get the chance to suss out
0:14:46 > 0:14:49their rival's opening salvo in today's culinary clash.
0:14:49 > 0:14:53Stephanie's partridge is up first.
0:14:53 > 0:14:56So often game is looked upon as a masculine type dish.
0:14:56 > 0:14:59What you've achieved here I think is so lovely,
0:14:59 > 0:15:01cos it's got a real effeminate, gentle feel.
0:15:01 > 0:15:03The flavours are lovely,
0:15:03 > 0:15:06nothing's overpowering, it all weaves together.
0:15:06 > 0:15:08- Shall we try yours?- Come on, then.
0:15:08 > 0:15:10What I'm hoping I've achieved is to retain
0:15:10 > 0:15:12the flavour of an Arbroath smokie, without all
0:15:12 > 0:15:16the shenanigans of hacking your way through it. So a simple pate.
0:15:16 > 0:15:17It's simple, but it's lovely.
0:15:17 > 0:15:18Nice, clean flavours.
0:15:18 > 0:15:21- You serve me this, chef, I'd be quite happy.- You'd be happy.
0:15:21 > 0:15:25Well, they're both impressed, which isn't going to ease the nerves.
0:15:25 > 0:15:29Overseeing tonight's proceedings and making sure the chefs don't
0:15:29 > 0:15:33short-serve the diners is Chris, the restaurant's usual head chef.
0:15:33 > 0:15:37The hour of reckoning is upon us and, ready or not, it's time
0:15:37 > 0:15:39for our chefs to go to war.
0:15:40 > 0:15:43Are you ready to order your starter, please?
0:15:43 > 0:15:45Can I have partridge, please?
0:15:45 > 0:15:47I like game and I'm not too keen on smoked food,
0:15:47 > 0:15:49so it's the partridge for me.
0:15:49 > 0:15:51- Pate for me, please.- Very good.
0:15:51 > 0:15:53And I'm going to choose the pate because it's got the word
0:15:53 > 0:15:56beetroot in it, my favourite food.
0:15:56 > 0:15:58As the orders come through to the kitchen,
0:15:58 > 0:16:00both our chefs are on tenterhooks.
0:16:00 > 0:16:01First check on, guys.
0:16:01 > 0:16:03We want to do proud tonight.
0:16:03 > 0:16:05So it's four pate, six partridge.
0:16:05 > 0:16:07- Yes!- Yes, chef!
0:16:07 > 0:16:08Six partridge, yes!
0:16:08 > 0:16:11Oh, Stephanie's off to a strong start,
0:16:11 > 0:16:14but there are plenty of diners still to order.
0:16:14 > 0:16:16Madam.
0:16:16 > 0:16:19I would really like to try the smoked pate, please.
0:16:19 > 0:16:24This battle is all about profit and as Stephanie spent more on her
0:16:24 > 0:16:28ingredients, she's got to sell more dishes to win the round.
0:16:28 > 0:16:31Can I have the Arbroath smoked pate, please?
0:16:31 > 0:16:33Could I have the partridge, please?
0:16:33 > 0:16:37So far our chefs are evenly matched.
0:16:37 > 0:16:39Three pate, three partridge.
0:16:39 > 0:16:42There we go there. I'll finish the bread and we're off.
0:16:42 > 0:16:44Ed is lining up his plates and banging them out
0:16:44 > 0:16:46but as predicted, Stephanie's "of the minute"
0:16:46 > 0:16:49preparation is piling on the pressure.
0:16:49 > 0:16:50So this is my a la minute bit.
0:16:50 > 0:16:54This is where, if I burn it, we're in trouble.
0:16:56 > 0:17:00Check on, two partridge, two pate.
0:17:01 > 0:17:02Happy days.
0:17:02 > 0:17:05Our chefs are slugging it out blow for blow,
0:17:05 > 0:17:07but then Ed lands a punch.
0:17:07 > 0:17:09Four pate, two partridge.
0:17:09 > 0:17:11Oh, I don't like that check.
0:17:11 > 0:17:13That's no good.
0:17:13 > 0:17:15Even Stevens now.
0:17:15 > 0:17:17All right then, chef, all right.
0:17:17 > 0:17:19And then Ed strikes again.
0:17:19 > 0:17:22- Four covers, four pate.- Ooh!
0:17:22 > 0:17:24It looks like Ed is taking the lead
0:17:24 > 0:17:26and Stephanie isn't happy.
0:17:26 > 0:17:28Oh, I think I've had it.
0:17:28 > 0:17:30Check on, large table.
0:17:30 > 0:17:33Ten covers, six pate, four partridge.
0:17:33 > 0:17:34Another strike for Ed.
0:17:34 > 0:17:37Five covers, five pate.
0:17:37 > 0:17:39- Aargh, no!- And then another!
0:17:39 > 0:17:42And then the final insult.
0:17:42 > 0:17:46Last order of the night, two covers, two pate.
0:17:48 > 0:17:52I've never been so disheartened to hear the word pate in my life.
0:17:52 > 0:17:55Before we find out who sold the most dishes,
0:17:55 > 0:17:58what did the diners think of their starters?
0:17:58 > 0:18:00I had the pate as the starter.
0:18:00 > 0:18:04It was very nice. It was very mild, but quite creamy.
0:18:04 > 0:18:07I had the partridge. It was amazing.
0:18:07 > 0:18:10It was so delicious, I can't even begin to explain.
0:18:10 > 0:18:14A glowing reception for our chefs' creations
0:18:14 > 0:18:17but the question that really matters is how many servings have
0:18:17 > 0:18:20each of them sold in this first round?
0:18:20 > 0:18:22Three, two, one.
0:18:22 > 0:18:25- Yeah.- Well.
0:18:25 > 0:18:27I think that's what you call a whitewash.
0:18:27 > 0:18:28Not bad, chef.
0:18:28 > 0:18:31But that gives me a way to go, doesn't it?
0:18:31 > 0:18:33You've got a battle now.
0:18:33 > 0:18:34- You ready?- Yeah, I am.
0:18:34 > 0:18:37- It's going to get hot now, isn't it? - Well, hot and bothered, hey?
0:18:37 > 0:18:40Ed and Stephanie know how many starters they've sold,
0:18:40 > 0:18:43but what they don't know is how much profit they've made.
0:18:43 > 0:18:45Ed spent less than his rival and
0:18:45 > 0:18:48charged less for his pate starter.
0:18:48 > 0:18:50His 35 sales have earned him a total
0:18:50 > 0:18:52of £402.50 and when he takes
0:18:52 > 0:18:55off what he spent on ingredients,
0:18:55 > 0:18:58he's left with a profit of £335.93.
0:19:00 > 0:19:02Stephanie spent more on ingredients
0:19:02 > 0:19:05but priced her starter higher than Ed's.
0:19:05 > 0:19:09Her 24 sales have netted a total of £348.
0:19:09 > 0:19:11When she takes away her costs, she is left with
0:19:11 > 0:19:14a smaller profit of £269.
0:19:15 > 0:19:19So Ed is currently in the lead, but it's the main course
0:19:19 > 0:19:22round that's the big one, so there's still everything to play for.
0:19:24 > 0:19:27This is the round where both chefs have the chance to make their
0:19:27 > 0:19:31biggest profits, so what delights do they have up their sleeves?
0:19:31 > 0:19:34For my main course today I'm going to serve Duck a L'Orange.
0:19:34 > 0:19:37That goes together perfectly. It fits with my strategy
0:19:37 > 0:19:40and of course it's going to jump out of the menu.
0:19:40 > 0:19:42Ed will be serving his duck with...
0:19:45 > 0:19:47So Ed's going for a classic dish,
0:19:47 > 0:19:50but what's his rival Stephanie going for?
0:19:50 > 0:19:53My main course, I'm going for halibut.
0:19:53 > 0:19:56Halibut to me is one of the kings of the sea, it really is,
0:19:56 > 0:20:01and I think halibut is really going to impress those diners.
0:20:01 > 0:20:04Stephanie is serving her halibut with crab and lime croquette,
0:20:04 > 0:20:05carrots, vermouth sauce
0:20:05 > 0:20:06and spinach princess,
0:20:06 > 0:20:09which is spinach cooked with mushrooms and butter.
0:20:11 > 0:20:15Which of these tasty dishes will the diners go for in tonight's service?
0:20:15 > 0:20:20Time will tell, but first our chefs need to get them ready, and fast.
0:20:20 > 0:20:22Ed talks one of his sous chefs through
0:20:22 > 0:20:25how he wants his duck breasts prepared.
0:20:25 > 0:20:27You're going to pan fry them fat side down.
0:20:27 > 0:20:28You'll start on a moderate heat
0:20:28 > 0:20:30to render the fat off the duck breast.
0:20:30 > 0:20:33I don't want to add too much oil to the duck, just to retain the flavour.
0:20:33 > 0:20:36So you just want to go nice and close, scoring it, keeping
0:20:36 > 0:20:39only a centimetre between each slice
0:20:39 > 0:20:41and really allow the fat to escape
0:20:41 > 0:20:45and then we're going to get a lovely crispy skin all the way through.
0:20:45 > 0:20:47- All right, chef?- Thank you.
0:20:47 > 0:20:49On the other side of the kitchen,
0:20:49 > 0:20:52Stephanie's in high spirits.
0:20:52 > 0:20:54Look, Wayne, we're on a roll!
0:20:55 > 0:20:57She's got her team onto making the crab
0:20:57 > 0:21:00and lime croquettes that will go with her halibut.
0:21:00 > 0:21:03After mixing fresh crab meat with lime zest
0:21:03 > 0:21:06and mashed potato, they're made into barrel shapes, dipped in flour,
0:21:06 > 0:21:10egg and breadcrumbs and then they're ready for deep-frying.
0:21:12 > 0:21:15The winner of this competition will be the chef
0:21:15 > 0:21:17who makes the most profit,
0:21:17 > 0:21:20so earlier in the day, when they went shopping, Stephanie and Ed knew
0:21:20 > 0:21:24they had to keep their spending on ingredients to an absolute minimum.
0:21:24 > 0:21:28By making a pricey fish like halibut the star of her main dish,
0:21:28 > 0:21:31Stephanie knew that she was taking a big tactical risk
0:21:31 > 0:21:35and that failing to get a good deal could cost her the competition.
0:21:35 > 0:21:37I want the quality that that fish is going to give me.
0:21:37 > 0:21:39With halibut, you've got to be winning.
0:21:39 > 0:21:41- Get it on the scale and weigh it up for you.- Yeah.
0:21:41 > 0:21:42And how much would that be?
0:21:42 > 0:21:44£124.
0:21:45 > 0:21:48I'm thinking maybe a little bit less.
0:21:48 > 0:21:49Less fish?
0:21:49 > 0:21:51Yeah, 16 out of that.
0:21:52 > 0:21:54I really need it all.
0:21:54 > 0:21:56It's a lot of money that, oh!
0:21:56 > 0:21:57Oh, the dilemma!
0:21:57 > 0:22:00Stephanie needs to make the right decision here.
0:22:00 > 0:22:03She can't risk not buying enough, but she has to hold on
0:22:03 > 0:22:04to every penny she can.
0:22:06 > 0:22:11Ed's in search of duck breasts for his retro classic main course
0:22:11 > 0:22:13and decent duck isn't cheap either.
0:22:13 > 0:22:15I want a big buy up today, so I know you're going
0:22:15 > 0:22:17to do me some deals, aren't you?
0:22:17 > 0:22:20We're going to start at about £4 per breast.
0:22:21 > 0:22:23That's eight quid a packet.
0:22:23 > 0:22:27I mean, I'd ideally want to get a packet of duck for a fiver.
0:22:27 > 0:22:29- Do you now?- Yeah.
0:22:29 > 0:22:32- That's a very good price, isn't it? - It is a good price.
0:22:32 > 0:22:36- So you want to pay a fiver and I want to charge you £8.- Yes.- So £6?
0:22:36 > 0:22:38- 5.50?- 5.50 and we've got a deal.
0:22:38 > 0:22:40Lovely, that's good.
0:22:40 > 0:22:42Oh, Ed's bagged a cracking reduction there!
0:22:42 > 0:22:45Will Stephanie be able to get a result like that?
0:22:45 > 0:22:47Well, you say it should be 124 quid.
0:22:47 > 0:22:51- Yes.- How about 90 quid?
0:22:51 > 0:22:55- If we go 100...- Go on! - If we go 100 then we can...
0:22:55 > 0:22:57How about 95?
0:22:57 > 0:23:00- Yeah, I'm happy with that. - 95 quid.- 95 quid. Fishy hands.
0:23:00 > 0:23:02Yeah, I don't mind.
0:23:02 > 0:23:0395 quid, I'm happy.
0:23:03 > 0:23:05She's smiling!
0:23:05 > 0:23:07Stephanie's got a great deal on her halibut
0:23:07 > 0:23:10but in trying to reduce her costs, she's only bought
0:23:10 > 0:23:13enough for half the number of diners expected in the restaurant tonight,
0:23:13 > 0:23:16so she's taking one almighty risk.
0:23:16 > 0:23:19I've portioned up my halibut.
0:23:19 > 0:23:21There's only 30 pieces here.
0:23:21 > 0:23:25That's a risky thing, only cooking for half the customers, but it's
0:23:25 > 0:23:29so expensive, I don't want to waste one single piece of this fish.
0:23:29 > 0:23:31So Stephanie's playing high stakes,
0:23:31 > 0:23:35while Ed is playing it safe, but how will the amounts they've spent
0:23:35 > 0:23:38impact on the menu prices our chefs give their main courses?
0:23:39 > 0:23:42Well, Ed's spent a total of £146.96
0:23:42 > 0:23:44on his main course ingredients
0:23:44 > 0:23:49and has put his duck on the menu at a costly £21.50.
0:23:50 > 0:23:53Stephanie's total spend on her main course ended up being less than
0:23:53 > 0:23:56Ed's at £132.42,
0:23:56 > 0:23:58but she's priced her dish
0:23:58 > 0:24:01at a rather steep £25.
0:24:01 > 0:24:03With only enough portions to feed half the diners,
0:24:03 > 0:24:06she hasn't got much choice other than to price high.
0:24:08 > 0:24:12Back in the restaurant kitchen, Ed's keen tactical mind has already
0:24:12 > 0:24:15worked out that he could be in a win-win situation.
0:24:15 > 0:24:18Steph's got 30 portions of fish there.
0:24:18 > 0:24:23Whatever happens, I'm getting 50% of the sales so, you know, great.
0:24:23 > 0:24:27If you order halibut and she's run out, you're getting duck.
0:24:27 > 0:24:30Ed's racing through all possible scenarios,
0:24:30 > 0:24:32but Stephanie doesn't seem too phased
0:24:32 > 0:24:34and is doing a test run of her dish.
0:24:34 > 0:24:38Get a few bits of dill on there, here and there.
0:24:38 > 0:24:40I think this halibut dish, it is a risk taker
0:24:40 > 0:24:42but I feel good about it,
0:24:42 > 0:24:46I want to make lots of profit on it and I think it's a winner.
0:24:46 > 0:24:48We'll see, Stephanie.
0:24:48 > 0:24:51Ed thinks that old retro classic Duck a L'Orange
0:24:51 > 0:24:53will be a winner for him.
0:24:53 > 0:24:56Just making his sauce has made him come over all creative.
0:24:56 > 0:24:58This is no ordinary duck sauce,
0:24:58 > 0:25:02this is a duck sauce with Seville oranges.
0:25:02 > 0:25:05Time to get serious, Ed, this is a competition!
0:25:05 > 0:25:07OK, with an a l'orange sauce, the first thing you must do,
0:25:07 > 0:25:11if you've got zest of orange is blanch it in boiling water,
0:25:11 > 0:25:14take out the bitterness. Lots of bitterness in the orange zest.
0:25:14 > 0:25:16Then it's gone back into the orange juice.
0:25:16 > 0:25:18We've got no bits in there, so it's smooth.
0:25:18 > 0:25:20Bring it up to the boil, and I've got some hot chicken stock.
0:25:20 > 0:25:23I'm going to add the chicken stock to the orange sauce.
0:25:23 > 0:25:25Ed sweetens the sauce with honey,
0:25:25 > 0:25:29adds thyme and reduces it until syrupy.
0:25:29 > 0:25:32Service is drawing closer and we'll soon find out whether it will be
0:25:32 > 0:25:36Ed's classic duck or Stephanie's pricey fish that wins the day.
0:25:36 > 0:25:40But first, what do our chefs make of each other's weapons of war?
0:25:40 > 0:25:41Ed's up first.
0:25:41 > 0:25:43I love the sweetness of the duck.
0:25:43 > 0:25:48- The carrots are a bit sweet on sweet for me.- Right.
0:25:48 > 0:25:50I think the mash is a little bit gloopy.
0:25:50 > 0:25:51That's more like it.
0:25:51 > 0:25:54Steph's not holding back. What will Ed hit back with?
0:25:54 > 0:25:56- It's a beautiful piece of fish. - Yeah, it is.
0:25:56 > 0:25:58Beautifully cooked. I love the presentation.
0:25:58 > 0:26:00I love the spinach, I love the mushrooms,
0:26:00 > 0:26:03the carrots are perfect and then I get lost.
0:26:03 > 0:26:06- And the vermouth sauce, what do you think about that?- I don't like it.
0:26:06 > 0:26:08- No?- No.- Fair enough.
0:26:08 > 0:26:12The sauce I think is very... again, a little bit sweet for me.
0:26:12 > 0:26:14- Yeah?- And it masks... - Which is interesting,
0:26:14 > 0:26:15cos you've got a lot of sweet here.
0:26:15 > 0:26:18I say! The knives could be out for this round!
0:26:18 > 0:26:22The diners tonight don't have a clue which chef has cooked which dish
0:26:22 > 0:26:26and as ordering begins, both options are proving popular.
0:26:26 > 0:26:29- Can I have the halibut? - Halibut, yes ma'am.
0:26:29 > 0:26:31- The Duck a L'Orange, please. - Thank you very much, ma'am.
0:26:31 > 0:26:33In the kitchen, both chefs
0:26:33 > 0:26:36are listening out for that crucial first order.
0:26:36 > 0:26:38Six halibut, four duck.
0:26:38 > 0:26:40SHE MOUTHS
0:26:42 > 0:26:45Six halibut makes me happy. Hey, Ed?
0:26:45 > 0:26:47Yeah, yeah.
0:26:47 > 0:26:50Don't believe you, Ed. But this round is only just beginning.
0:26:50 > 0:26:54Next check - nine covers, seven halibut, two duck.
0:26:54 > 0:26:56Rock and roll.
0:26:56 > 0:26:57Oh, she's happy!
0:26:57 > 0:26:59And the orders are still coming in.
0:26:59 > 0:27:01I'll go for the Duck a L'Orange.
0:27:01 > 0:27:03It's an all-time favourite.
0:27:03 > 0:27:05I'm going to go for the halibut,
0:27:05 > 0:27:08mainly because I'm not a massive fan of duck, actually.
0:27:08 > 0:27:10Next check - four covers, three halibut, one duck.
0:27:10 > 0:27:12Chef!
0:27:13 > 0:27:17Stephanie's off to a flying start and Ed's feeling the pressure.
0:27:17 > 0:27:20Steph's got the run on me at the moment, I'm trailing
0:27:20 > 0:27:23quite significantly, actually, so I need a big order.
0:27:23 > 0:27:25I need a big order to come my way.
0:27:25 > 0:27:27I really need that.
0:27:27 > 0:27:31- Four covers. Three halibut, one duck.- Yes, chef!
0:27:31 > 0:27:33Oh, it's not looking good for Ed
0:27:33 > 0:27:37and there's more orders for halibut to come!
0:27:37 > 0:27:38The fillet of halibut, please.
0:27:38 > 0:27:40Can I have the halibut, please?
0:27:40 > 0:27:44But it's not just Ed who's concerned by the halibut's popularity.
0:27:44 > 0:27:48Stephanie only has 30 portions of halibut, so if her orders
0:27:48 > 0:27:52continue at this rate, she'll be in serious danger of selling out!
0:27:52 > 0:27:57Is it possible to have a count on how many halibut we've sold?
0:27:57 > 0:27:59I'm sure it's not 30 yet, but...
0:27:59 > 0:28:03- New check - five covers, four halibut, one duck.- Yay!
0:28:03 > 0:28:06Oh, look at Ed's face. That's got to hurt.
0:28:06 > 0:28:08It's all over.
0:28:08 > 0:28:10I've got absolutely trounced on this.
0:28:10 > 0:28:12I've got more duck than I know what to do with.
0:28:12 > 0:28:16We haven't sold many at all. I've sold about 11 or 12 portions
0:28:16 > 0:28:18and the halibut is flying, absolutely flying.
0:28:18 > 0:28:21Oh, Ed. Could this be the end?
0:28:21 > 0:28:25Well, hold on, because there could be a ray of hope.
0:28:25 > 0:28:27You have 18 more halibut on order.
0:28:29 > 0:28:30Chef, I've got a problem.
0:28:30 > 0:28:33Two, three, four, five, six, seven.
0:28:33 > 0:28:34Seven...
0:28:34 > 0:28:37eight, nine, ten, 11, 12...
0:28:37 > 0:28:4113, chef. Unlucky for some. 13.
0:28:43 > 0:28:44Five extras.
0:28:44 > 0:28:47Bail me out, Ed, bail me out, chef.
0:28:47 > 0:28:49Oh, what a disaster for Stephanie!
0:28:49 > 0:28:52She's got 18 outstanding orders for halibut
0:28:52 > 0:28:54but only 13 portions left.
0:28:54 > 0:28:58So five diners will either have to have Ed's duck, or go without.
0:28:58 > 0:29:00One lady's fall is another's gain.
0:29:02 > 0:29:05Oh, the Ed Baines victory dance!
0:29:05 > 0:29:08What a turn up. Not buying enough fish has lost Stephanie
0:29:08 > 0:29:10the profits from five diners
0:29:10 > 0:29:12and handed them straight to her opponent!
0:29:14 > 0:29:16Now Stephanie has to break the news
0:29:16 > 0:29:18to the restaurant's maitre d', Lucas.
0:29:18 > 0:29:20I've got a problem.
0:29:20 > 0:29:24I need 18 halibut and I've got 13.
0:29:24 > 0:29:27- I've sold out. - Yeah, but how is that possible?
0:29:27 > 0:29:30More people had halibut. I'm really sorry.
0:29:30 > 0:29:33OK, I'll speak with the guests and we're going to speak after service.
0:29:33 > 0:29:35- OK.- Thank you, let's crack on.
0:29:35 > 0:29:37Ooh, it's like being up in front of the headmaster!
0:29:37 > 0:29:41Up until about one minute ago, I was actually feeling really good.
0:29:41 > 0:29:44I thought "Wow, we're selling a lot of this, this is great."
0:29:44 > 0:29:47Now I've managed to upset the restaurant manager, which is never good.
0:29:47 > 0:29:50And it's not just Lucas you need to worry about, Stephanie,
0:29:50 > 0:29:54it's the diners who will now be offered Ed's duck.
0:29:54 > 0:29:56I'm sorry I'm disturbing. We ran out of halibut.
0:29:56 > 0:29:58Can I offer you the duck instead?
0:29:58 > 0:30:01I'm really sorry I'm disturbing. We just ran out of the halibut.
0:30:01 > 0:30:03Can I offer you duck instead?
0:30:03 > 0:30:05- I'll take the duck.- Thank you.
0:30:05 > 0:30:08That is going to be music to Ed's ears!
0:30:08 > 0:30:11Was originally two duck, four halibut
0:30:11 > 0:30:13but now it's got to be six duck, I'm afraid.
0:30:13 > 0:30:15Don't be afraid, be delighted. I am.
0:30:15 > 0:30:18As Ed finally gets the orders he's been after,
0:30:18 > 0:30:20what did the diners think of their main courses?
0:30:20 > 0:30:22Unfortunately, the maitre d' came round
0:30:22 > 0:30:24and said that they'd run out of halibut
0:30:24 > 0:30:26and they offered me the duck instead,
0:30:26 > 0:30:27which I'm a bit disappointed.
0:30:27 > 0:30:30I had the duck for my main course and I found it was really delicious.
0:30:30 > 0:30:33I was expecting perhaps a little bit overpowering, a bit '70s
0:30:33 > 0:30:36Duck a L'Orange, but it was actually
0:30:36 > 0:30:38really quite delicate and very tasty.
0:30:38 > 0:30:41The halibut was absolutely cooked perfectly
0:30:41 > 0:30:44and the vermouth sauce was just to die for.
0:30:44 > 0:30:46Once again the, diners are impressed
0:30:46 > 0:30:50but the big question is how many dishes did our chefs each sell?
0:30:50 > 0:30:52Stephanie was way out in front
0:30:52 > 0:30:55but did her error allow Ed to claw it back?
0:30:55 > 0:30:58We kind of know what it's going to say under here.
0:30:58 > 0:31:00I actually have learnt a valuable lesson from this
0:31:00 > 0:31:02and that lesson that I've learnt
0:31:02 > 0:31:05is that sometimes you've got to have faith in your dish
0:31:05 > 0:31:08and I just wish I'd bought 40 portions.
0:31:08 > 0:31:10What I've learnt today is
0:31:10 > 0:31:11not all of the classical dishes
0:31:11 > 0:31:15- are as popular as I thought they might be.- Yeah.
0:31:15 > 0:31:18Shall we just have a look to see if we're right?
0:31:18 > 0:31:21- Ooh.- One more.- One more.
0:31:21 > 0:31:22Can I tell you something now?
0:31:22 > 0:31:25I'm going to really come out fighting.
0:31:25 > 0:31:26Yeah, for the dessert?
0:31:26 > 0:31:29I am. I'm going to give it everything I've got.
0:31:29 > 0:31:31So even though she ran out of fish, Stephanie still managed to
0:31:31 > 0:31:33sell one more dish than Ed.
0:31:33 > 0:31:37She also charged more and had lower costs, so let's find out
0:31:37 > 0:31:39who's made the most profit.
0:31:39 > 0:31:42Ed gained five orders from Stephanie.
0:31:42 > 0:31:46His 29 duck dishes have netted him £623.50,
0:31:46 > 0:31:48and after deducting his costs
0:31:48 > 0:31:50he's made a respectable profit
0:31:50 > 0:31:53of £476.54.
0:31:53 > 0:31:57Losing out on five orders cost Stephanie £125,
0:31:57 > 0:32:00but the 30 halibut dishes that she did sell
0:32:00 > 0:32:03have made her a healthy £750.
0:32:03 > 0:32:06After costs, she's left with a tidy profit
0:32:06 > 0:32:09of £617.58.
0:32:12 > 0:32:14And so the final battle begins - dessert.
0:32:14 > 0:32:17Stephanie is ahead profit wise, so the pressure is on Ed
0:32:17 > 0:32:21to deliver a dessert that will whip the diners into a frenzy.
0:32:22 > 0:32:25For my dessert, I'm not going to be making a rum baba,
0:32:25 > 0:32:28in fact I'm going to be making a plum baba,
0:32:28 > 0:32:31so I'm going to use lovely Victoria plums and make
0:32:31 > 0:32:34a wonderful traditional rum baba with plums in it.
0:32:34 > 0:32:37Once again Ed's going for a retro dish.
0:32:37 > 0:32:40A baba is a cross between bread and cake
0:32:40 > 0:32:42and was popular in the 1970s.
0:32:42 > 0:32:45Ed will be serving it with creme fraiche ice cream
0:32:45 > 0:32:48and a syrup made from Frangelico,
0:32:48 > 0:32:49which is a hazelnut liqueur.
0:32:49 > 0:32:51What's Stephanie got up her sleeve?
0:32:51 > 0:32:54On a cold day like this, there's nothing better than
0:32:54 > 0:32:59sitting down to some comforting, fantastic autumn fruit rice pudding.
0:33:00 > 0:33:04Stephanie is serving her rice pudding with a fig coulis.
0:33:04 > 0:33:08As Ed and Stephanie get stuck into preparing their desserts,
0:33:08 > 0:33:12they both know that this is their last chance to turn things around.
0:33:12 > 0:33:15Ed and his team are preparing his baba mix.
0:33:15 > 0:33:19So far, flour, sugar and salt have gone into the bowl.
0:33:19 > 0:33:21Yeast is going in. There it is, in it goes.
0:33:21 > 0:33:23And then we make a combination of eggs and milk
0:33:23 > 0:33:24and we add three-quarters.
0:33:24 > 0:33:27When it starts to form together as a dough,
0:33:27 > 0:33:28we add that last third of egg
0:33:28 > 0:33:31and milk and then we add the butter.
0:33:31 > 0:33:33You knead it for another six minutes and then we're going to leave
0:33:33 > 0:33:37it somewhere, covered with clingfilm, in a big bowl
0:33:37 > 0:33:38cos it doubles in volume.
0:33:38 > 0:33:42And for her rice pudding, Stephanie's cooking
0:33:42 > 0:33:46the rice in milk and cream with a vanilla pod added for extra flavour.
0:33:46 > 0:33:48Once the rice is cooked, condensed milk is added.
0:33:48 > 0:33:51So my rice pudding is now soft.
0:33:51 > 0:33:53That's actually cooked now.
0:33:53 > 0:33:56I'm going to chill this down and then I'm going to reheat it
0:33:56 > 0:34:00for service with a nice bit of cream and make it really rich and lovely.
0:34:00 > 0:34:03Now, for dessert, the rules are a little different
0:34:03 > 0:34:06because our chefs will have to go out into the restaurant to
0:34:06 > 0:34:09pitch their dishes to the diners face to face.
0:34:09 > 0:34:11And the customers will only have to pay whatever
0:34:11 > 0:34:14they think the dessert they choose is actually worth.
0:34:16 > 0:34:19So when Stephanie and Ed went shopping earlier, they knew they
0:34:19 > 0:34:23had to buy their pudding ingredients for as little as possible.
0:34:23 > 0:34:27OK, I need to find some plums, good old... Ah, yes, look at these.
0:34:27 > 0:34:31They're beautiful. I'm going to be a bit naughty and try one.
0:34:31 > 0:34:33You'll have to pay for that one, Ed!
0:34:33 > 0:34:36- Hello.- Hello.- How are you? I'm Ed.
0:34:36 > 0:34:39- Hello.- I'm Belinda. - Hello, Belinda. That's a lovely name.
0:34:39 > 0:34:41Oh, here he goes! Mr Charmer!
0:34:41 > 0:34:44But will he get a good deal on his plums?
0:34:44 > 0:34:48Now, how much are all these plums?
0:34:48 > 0:34:51They are 4.20 a kilo, which is 1.90 a pound.
0:34:51 > 0:34:53Two kilos here. Two kilos.
0:34:53 > 0:34:554.20, 8.40.
0:34:55 > 0:34:58I'm going to be really cheeky. Can you let the whole lot go for a fiver?
0:34:58 > 0:35:00No, not £5.
0:35:00 > 0:35:04I could go down to 3.30 a kilo,
0:35:04 > 0:35:07which is now making it 7.24.
0:35:07 > 0:35:08Can we round it off and just...?
0:35:08 > 0:35:12Round it off to a nice number, 6.50?
0:35:12 > 0:35:14- Seven.- Seven.- £7.- You're done.
0:35:14 > 0:35:16- OK.- Lovely. Thank you.
0:35:16 > 0:35:19Cheeky boy! Ed's done a great deal there.
0:35:19 > 0:35:20Stephanie's hunting for local
0:35:20 > 0:35:23apples and pears to go with her rice pudding.
0:35:24 > 0:35:28These are 1.85 per kilo
0:35:28 > 0:35:31so how about if we come in at something like about 1.65.
0:35:31 > 0:35:35A little bit lower. Go on, give us 1.60. You know you want to.
0:35:35 > 0:35:37I can do 1.60 for you, yeah.
0:35:37 > 0:35:42That's 4.80 but you've got a lovely smile so how about £4 for cash?
0:35:42 > 0:35:45- Sounds good to me. You're done.- Thank you very much.
0:35:45 > 0:35:48So Ed's not the only charmer in town.
0:35:48 > 0:35:51Stephanie's got a great deal on her fruit.
0:35:51 > 0:35:54With all the other ingredients included, Stephanie's spent
0:35:54 > 0:35:56just £15.26 on her dessert,
0:35:56 > 0:36:01whilst Ed's total expenditure was over £10 more at £26.53.
0:36:01 > 0:36:05But which of them will make the most profit?
0:36:05 > 0:36:09Back in the restaurant kitchen, Stephanie is the picture of focus.
0:36:09 > 0:36:13The rice pudding is the dish that I'm most worried about.
0:36:13 > 0:36:15It needs a bit of sexing up, really.
0:36:15 > 0:36:19So what I'm going to do is puree this, pass it through a sieve
0:36:19 > 0:36:23and then I end up with a very fine, smooth fig coulis which is
0:36:23 > 0:36:26going to look great drizzled along the top of that rice pudding.
0:36:26 > 0:36:30We'll see whether Stephanie's fig coulis will be the winning
0:36:30 > 0:36:32touch to sway the diners.
0:36:32 > 0:36:35Ed's serving creme fraiche ice cream with his plum babas.
0:36:35 > 0:36:36How's it turned out, Ed?
0:36:36 > 0:36:39- Lovely!- Two containers, chef.
0:36:43 > 0:36:44It's very nice.
0:36:44 > 0:36:48He's like a schoolboy who's just been given an ice cream.
0:36:48 > 0:36:52Steph's poaching her pears in turmeric, vanilla, cloves and water.
0:36:52 > 0:36:55Look at that. Perfect, it's getting there, not ready yet
0:36:55 > 0:36:58but it's getting there and I think they're going to make me
0:36:58 > 0:37:02a good profit because I got those pears quite cheap.
0:37:02 > 0:37:05For a selection of recipes from the series, log on to...
0:37:08 > 0:37:10Before the final round kicks off,
0:37:10 > 0:37:14our chefs take the chance to suss out each other's final salvos.
0:37:14 > 0:37:17You really get the hazelnut from that Frangelico. Really nice.
0:37:19 > 0:37:20And the ice cream's a nice touch.
0:37:22 > 0:37:26So Stephanie's a fan of Ed's work but will the love flow both ways?
0:37:26 > 0:37:28It's no ordinary rice pudding, is it, this one?
0:37:28 > 0:37:30- It's got grown-up flavours.- Yeah.
0:37:30 > 0:37:35The underlining taste there is fond childhood memories.
0:37:35 > 0:37:39I think the fruit's really nice. It's got a warming compote sort of feel.
0:37:40 > 0:37:41Interesting!
0:37:41 > 0:37:43It's a thumbs up from both sides.
0:37:43 > 0:37:46But which dessert will decide the day?
0:37:46 > 0:37:50Up till now, the diners have had no idea which chef has cooked
0:37:50 > 0:37:54which dish but now that's all about to change because the next challenge
0:37:54 > 0:37:58for Stephanie and Ed is to meet the diners and pitch their desserts.
0:37:59 > 0:38:03Tonight, I've done a vanilla rice pudding.
0:38:03 > 0:38:06We're not talking school dinners here, we're talking a very light
0:38:06 > 0:38:10rice pudding made with Madagascan vanilla pods
0:38:10 > 0:38:12and served on the top with local fruit.
0:38:12 > 0:38:15I've kept things quite simple, probably a bit like me.
0:38:15 > 0:38:18I've made a little thing called a plum baba
0:38:18 > 0:38:20so any of you that have had a rum baba,
0:38:20 > 0:38:23and any of you enjoy a rum baba, it's a similar thing.
0:38:23 > 0:38:25Really, it's like a rum baba. A couple of key differences.
0:38:25 > 0:38:27It's served with ice cream,
0:38:27 > 0:38:30which is made with creme fraiche so it's very light and it's got
0:38:30 > 0:38:36Frangelico in which is a sort of very autumnal liquor made with hazelnuts.
0:38:36 > 0:38:40Having introduced their desserts, our chefs have precious moments
0:38:40 > 0:38:43to persuade the diners that theirs is the one to go for.
0:38:43 > 0:38:45While Ed is using all the charm he can muster...
0:38:45 > 0:38:48- Here we are, right. - Shall we get cosy?- Let me...
0:38:48 > 0:38:50I'll do a private delivery.
0:38:50 > 0:38:52..Stephanie is going for the authentic approach.
0:38:52 > 0:38:56I'm a farmer's daughter and this is a local farmer's apples
0:38:56 > 0:39:00and pears and plums and blackberries so that's good enough for me.
0:39:00 > 0:39:01Thank you.
0:39:02 > 0:39:03Well, they've given it their all
0:39:03 > 0:39:06but which dessert will the diners go for?
0:39:06 > 0:39:08I've decided to have the rice pudding.
0:39:08 > 0:39:11I liked the description of the rice pudding on the menu
0:39:11 > 0:39:13but also liked the pitch that Steph gave.
0:39:13 > 0:39:16I decided to order the plum baba for my pudding.
0:39:16 > 0:39:18It appealed to me initially
0:39:18 > 0:39:22because it was something I can remember from when I was much younger.
0:39:22 > 0:39:25I was going to order the rum baba but Steph seemed
0:39:25 > 0:39:29so passionate about her pitch that it kind of won me over.
0:39:29 > 0:39:31So it looks like it's going to be
0:39:31 > 0:39:33another close call in the final round.
0:39:33 > 0:39:36Which dessert will get off to that crucial good start?
0:39:36 > 0:39:42Check on. Five plum, three rice pudding, extra crispy topping.
0:39:42 > 0:39:45Oh, it's Ed who breaks away first!
0:39:45 > 0:39:50Check on. Four covers. Three plum, one rice pudding.
0:39:50 > 0:39:53Ed knows he's got a lot of catching up to do...
0:39:53 > 0:39:56I need to sell a lot of rum babas. As simple as that.
0:39:56 > 0:39:59..so he needs these orders to be going his way.
0:39:59 > 0:40:05Check on. Five covers. One plum, four rice pudding.
0:40:05 > 0:40:07Oh, that's a blow for Ed.
0:40:07 > 0:40:10Check on. Six covers. Six plum.
0:40:10 > 0:40:13- Oh!- Now you're talking. - Now you're talking.
0:40:13 > 0:40:15Now you're talking, back at you!
0:40:15 > 0:40:18Back at you with a cherry on the top.
0:40:18 > 0:40:21Oh, Ed's delighted and it's got Stephanie unnerved.
0:40:21 > 0:40:25After main course, I actually think I was in the lead. Now I'm not
0:40:25 > 0:40:28so sure because there's a lot of rum babas going out there.
0:40:28 > 0:40:30Could Stephanie be right?
0:40:30 > 0:40:32Four rice pudding, six plum.
0:40:32 > 0:40:34That's good, that's good.
0:40:34 > 0:40:36Oh, that's another hefty order for Ed.
0:40:36 > 0:40:40Check on. Ten covers. Seven plum, three rice pudding.
0:40:40 > 0:40:42Yes, chef.
0:40:42 > 0:40:45Like plum central over there.
0:40:45 > 0:40:49Will the surge in Ed's plum babas be enough to win him the round?
0:40:49 > 0:40:52Remember, this won't be decided on how many dishes our chefs have
0:40:52 > 0:40:56sold but on how much the diners are willing to pay for them.
0:40:56 > 0:41:00I had the rice pudding. Very nice with the local fruit.
0:41:00 > 0:41:02I think I paid £6. Well worth it.
0:41:02 > 0:41:04I ordered the plum baba.
0:41:04 > 0:41:08I really like the hazelnut syrup. It really made it moist.
0:41:08 > 0:41:10I think I'd pay about £8 for that.
0:41:10 > 0:41:12I chose the plum baba.
0:41:12 > 0:41:17I had two bites and it didn't say, "Come back for a third time."
0:41:17 > 0:41:19I paid the minimum £2.
0:41:19 > 0:41:23I ordered the rice pudding. I'm paying £4 for it
0:41:23 > 0:41:28because the rice wasn't creamy enough.
0:41:28 > 0:41:30Oh, they're a tough crowd!
0:41:30 > 0:41:33We'll find out shortly how much profit our chefs have made.
0:41:33 > 0:41:37But first, let's see how many desserts they've each sold.
0:41:38 > 0:41:41Stephanie managed to sell a total of 20 rice puddings.
0:41:41 > 0:41:43It's a good effort but it's not good enough
0:41:43 > 0:41:46as Ed sold an impressive 39 plum babas!
0:41:49 > 0:41:51Remember, the diners have only paid what
0:41:51 > 0:41:54they think their dessert is worth so today's winner could be
0:41:54 > 0:41:57entirely decided by the money they hand over now.
0:41:58 > 0:42:01It's been a tough old day for Ed and Stephanie, cooking
0:42:01 > 0:42:05against the clock in an unfamiliar kitchen but now their hard work
0:42:05 > 0:42:09is done and it's time to reveal the outcome of today's competition.
0:42:12 > 0:42:14- Shall we just get this out the way? - Yeah.
0:42:14 > 0:42:17The more we pontificate, the worse it's going to be.
0:42:17 > 0:42:21I just want to know what's underneath there, definitely.
0:42:21 > 0:42:23OK, three, two, one.
0:42:25 > 0:42:27Oh!
0:42:27 > 0:42:30Oh, that's very close. Very.
0:42:30 > 0:42:34£12, what, £12.62p? Good God.
0:42:34 > 0:42:37I've really, really enjoyed working with you today and...
0:42:37 > 0:42:38Yes, likewise.
0:42:38 > 0:42:42..to be honest, it's... You know, you made me raise my game.
0:42:42 > 0:42:44I was watching you for that first hour and I thought,
0:42:44 > 0:42:46"Bainesey, pick up now. Come on."
0:42:46 > 0:42:49- Well, thank you for that. - So, there we go.
0:42:49 > 0:42:51I know exactly where I went wrong there, I really do.
0:42:51 > 0:42:54And it was not having enough fish.
0:42:54 > 0:42:58Well, what a turn up. It was close but victory goes to Ed.
0:42:58 > 0:43:00Oh, that was a tough old day.
0:43:00 > 0:43:03It was really even. It was really tight. I'd say that was
0:43:03 > 0:43:07a photo finish. You can't really get tighter than 12 quid.
0:43:07 > 0:43:10Both our chefs have made a great amount of money
0:43:10 > 0:43:14and all of their profits will be going to their chosen charities.
0:43:14 > 0:43:18My charity today is the Marie Curie Cancer Care.
0:43:18 > 0:43:23My charity today is the Upper Wharfedale Mountain Rescue.
0:43:23 > 0:43:24Well, Ed may have won today's contest
0:43:24 > 0:43:27but both our chefs have shown that they've got what it takes
0:43:27 > 0:43:29to put their put their menus where their mouths are.
0:43:55 > 0:43:56Subtitles by Red Bee Media Ltd