0:00:02 > 0:00:03Britain's top chefs...
0:00:03 > 0:00:05Yee-ha!
0:00:05 > 0:00:07..are going up against each other...
0:00:07 > 0:00:08This is going to be a good battle.
0:00:08 > 0:00:10..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 will be
0:00:17 > 0:00:19putting their reputations on the line...
0:00:19 > 0:00:20Help me-e-e!
0:00:20 > 0:00:22..as they're each challenged to produce
0:00:22 > 0:00:24a delicious three-course meal...
0:00:24 > 0:00:25Yes!
0:00:25 > 0:00:27..for a room full of ravenous diners.
0:00:27 > 0:00:28We can't have customers waiting!
0:00:28 > 0:00:30We 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 > 0:00:36This is impossible!
0:00:36 > 0:00:37..with a limited budget...
0:00:37 > 0:00:39- Deal.- You've got to go a bit lower than that.
0:00:39 > 0:00:42..and up against the deadline of that day's service.
0:00:42 > 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 > 0:00:48Rock on!
0:00:48 > 0:00:49..and win?
0:00:49 > 0:00:51We came, we saw, we conquered.
0:00:51 > 0:00:55Well, today our two unsuspecting combatants really will have
0:00:55 > 0:00:57to have their eyes on the ball, keep well onside
0:00:57 > 0:00:59and avoid cooking anything foul,
0:00:59 > 0:01:02because tonight they are going to be taking over
0:01:02 > 0:01:03a swanky hospitality suite
0:01:03 > 0:01:06at one of Britain's top premiership football clubs.
0:01:06 > 0:01:09Coming up, one chef goes for an early bath...
0:01:09 > 0:01:10In that corner. Ready?
0:01:11 > 0:01:14..the match is marred by crowd trouble...
0:01:14 > 0:01:17I'd just like to say I love Manchester United.
0:01:17 > 0:01:20Sorry, Manchester City, Manchester City!
0:01:20 > 0:01:24..and whose delicious delights will take the trophy?
0:01:24 > 0:01:27Chefs - Put Your Menu Where Your Mouth Is!
0:01:54 > 0:01:57Yes, welcome, food fans to the Etihad Stadium,
0:01:57 > 0:01:59home of Manchester City FC.
0:01:59 > 0:02:00It's a stadium that has seen
0:02:00 > 0:02:03many a great sporting event over the years,
0:02:03 > 0:02:07but not one quite like the one it's about to host today.
0:02:07 > 0:02:10Two culinary athletes at the very top of their game,
0:02:10 > 0:02:13one magnificent cook off.
0:02:13 > 0:02:17At stake...their reputations.
0:02:17 > 0:02:19And first to step into the arena,
0:02:19 > 0:02:22a man who's trained under some of the greatest names in food-dom,
0:02:22 > 0:02:25whose work is held in the highest esteem
0:02:25 > 0:02:28by some of the harshest food critics,
0:02:28 > 0:02:32and who's been the head chef at some of London's swankiest restaurants.
0:02:32 > 0:02:35He's young, he's dynamic, he's the man who can...
0:02:35 > 0:02:37it's Jun Tanaka!
0:02:37 > 0:02:40In the kitchen, I'm incredibly focused.
0:02:40 > 0:02:43I'm calm, I'm organised and all that energy
0:02:43 > 0:02:46and that kind of passion inside me
0:02:46 > 0:02:49is on the job that I'm doing at the time.
0:02:49 > 0:02:53And taking on the young pretender is the old master himself -
0:02:53 > 0:02:55when it comes to cooking, he's been there,
0:02:55 > 0:02:58done it and came back with a Michelin star or two.
0:02:58 > 0:03:03No stranger to our screens, it's the gastronomic guru himself,
0:03:03 > 0:03:05the dark lord of the kitchen ...
0:03:05 > 0:03:08John Burton-Race!
0:03:08 > 0:03:11I'm very ambitious and just because I'm older,
0:03:11 > 0:03:13greyer and slightly fatter than I used to be
0:03:13 > 0:03:15doesn't mean to say that I don't want to win.
0:03:15 > 0:03:17I do want to win and if you want to beat me
0:03:17 > 0:03:18you'll have to be good.
0:03:18 > 0:03:21Yes, come and have a go if you think you're hard enough.
0:03:21 > 0:03:23So just what is this challenge
0:03:23 > 0:03:26our two kitchen heroes have let themselves in for?
0:03:26 > 0:03:28Well, like all good premiership stadiums,
0:03:28 > 0:03:32Man City has a plethora of corporate hospitality suites
0:03:32 > 0:03:35that are there to wine and dine their most prestigious customers -
0:03:35 > 0:03:39it's a far cry from a pie and a pint at the back of the stands.
0:03:39 > 0:03:41And tonight we're taking over the Connell Club,
0:03:41 > 0:03:43where up to 80 paying customers
0:03:43 > 0:03:47will be expecting the very best in fine dining.
0:03:47 > 0:03:49Our chefs will each have to buy their own ingredients
0:03:49 > 0:03:52on a strict budget of £500.
0:03:52 > 0:03:53Can we say, then, four quid?
0:03:53 > 0:03:55They have 10 hours to do it,
0:03:55 > 0:03:58and all the profits will go to charity.
0:03:58 > 0:04:00Jun Tanaka and John Burton-Race,
0:04:00 > 0:04:04it's time to put your menu where your mouth is.
0:04:04 > 0:04:06Man City, I'm not a big fan of Man City.
0:04:06 > 0:04:07Why not?
0:04:07 > 0:04:08Man United more.
0:04:08 > 0:04:11I'm going to go in there saying I love them.
0:04:11 > 0:04:1380 people, what do you think?
0:04:13 > 0:04:16Yeah. £500 not a lot of money to do fine dining food for 80 people.
0:04:16 > 0:04:18It's a lot more covers than I expected,
0:04:18 > 0:04:21however we've got a little bit more money to spend
0:04:21 > 0:04:24and then it depends who we've got helping us, really.
0:04:24 > 0:04:27But considering it's Man City, you would expect a bigger budget
0:04:27 > 0:04:29than 500 quid, wouldn't you, really? Let's be honest.
0:04:29 > 0:04:32Yeah, they've got plenty of money. Anyway, look, that's what we've got
0:04:32 > 0:04:35and we've only got a few hours to do it so come on.
0:04:35 > 0:04:37- Good luck.- Let's do it.
0:04:37 > 0:04:39Yes, all smiles for now,
0:04:39 > 0:04:41but beneath those tight-lipped grins,
0:04:41 > 0:04:44both chefs will be desperate to outdo their rival,
0:04:44 > 0:04:47to get the better deal, to sell more dishes
0:04:47 > 0:04:50and, of course, to make the most profit and walk away triumphant.
0:04:50 > 0:04:54So, what are the strategies they're preparing to deploy?
0:04:54 > 0:04:55I've decided to keep it simple,
0:04:55 > 0:04:58to give the people what they're used to,
0:04:58 > 0:05:01in other words food that they're familiar with in a...
0:05:01 > 0:05:02but cooked technically brilliantly,
0:05:02 > 0:05:05where the emphasis is on the ingredients.
0:05:05 > 0:05:07I love classic combinations of flavour,
0:05:07 > 0:05:09but for every single course
0:05:09 > 0:05:12I'm going to add something more exciting,
0:05:12 > 0:05:15just entice the customers to choose my dish.
0:05:15 > 0:05:18So John is going against his own grain and going simple.
0:05:18 > 0:05:23And Jun is going to try and tempt the diners with something exotic.
0:05:23 > 0:05:24I wonder what it's going to be.
0:05:24 > 0:05:27Time for the chefs to decide on their menus,
0:05:27 > 0:05:29starting with the first course.
0:05:29 > 0:05:32For my starter, I'm doing a sea bream ceviche.
0:05:32 > 0:05:35Now what's going to make this dish extra special
0:05:35 > 0:05:37is pickled razor clams.
0:05:37 > 0:05:39Jun's marinated fish and razor clams
0:05:39 > 0:05:41will be served with a herb vinaigrette
0:05:41 > 0:05:43and pickled cucumber.
0:05:43 > 0:05:45It's a dish packed with mouth-watering taste.
0:05:45 > 0:05:49So what does John have to challenge that?
0:05:49 > 0:05:50My starter today is scallops,
0:05:50 > 0:05:52but it's a bit of a rave from the grave
0:05:52 > 0:05:56It was sort of an 80's dish where I put the scallops back in the shell
0:05:56 > 0:05:58and cover it with puff pastry.
0:05:58 > 0:06:00John's puff pastry-topped Scottish scallops
0:06:00 > 0:06:03with Morecambe Bay shrimps and julienne vegetables
0:06:03 > 0:06:06will be drizzled with a beurre blanc.
0:06:06 > 0:06:08Sounds delicious.
0:06:08 > 0:06:10So that's going to be the first choice -
0:06:10 > 0:06:15hot steamed scallops or chilled marinated sea bream...
0:06:15 > 0:06:16which one would you choose?
0:06:18 > 0:06:20Well, planning the menu and cooking it
0:06:20 > 0:06:22are two very different kettles of fish -
0:06:22 > 0:06:25especially when you are cooking, well...fish!
0:06:25 > 0:06:27And, of course, when you are preparing food
0:06:27 > 0:06:30in such a daunting venue as a football stadium.
0:06:30 > 0:06:31Look at this!
0:06:31 > 0:06:34Amazing, actually the pitch looks smaller than I thought.
0:06:34 > 0:06:36- It's lovely though, isn't it? - It's pretty impressive.
0:06:36 > 0:06:38Yeah, very impressive indeed. And have you seen the logo?
0:06:38 > 0:06:41- You can read Latin?- No, but I know what it means.- Oh, do you?
0:06:41 > 0:06:44- "Pride in battle."- That's good.- And I'm adopting that logo for today.
0:06:44 > 0:06:45Pride in battle.
0:06:45 > 0:06:47Yes that's my...that's my slogan now.
0:06:47 > 0:06:50Forget Manchester City, that's mine.
0:06:50 > 0:06:53And as we are in a football ground, boys will be boys...
0:06:53 > 0:06:55you've just got to have a kick-around,
0:06:55 > 0:06:58even if the groundsman won't let you on the pitch!
0:06:58 > 0:07:00This is for the cup.
0:07:00 > 0:07:02What cup, which one?
0:07:02 > 0:07:05The cup! Ready? Over there in that corner. Ready?
0:07:05 > 0:07:06THEY LAUGH
0:07:06 > 0:07:071-all.
0:07:07 > 0:07:09That does not work!
0:07:09 > 0:07:11Well, I think we've quite clearly established that,
0:07:11 > 0:07:13while both our chefs might be dynamite at cooking,
0:07:13 > 0:07:15they are rubbish at football.
0:07:15 > 0:07:19"Which cup"?! Get into the kitchen, you pair of characters!
0:07:19 > 0:07:23Both chefs will have two helpers from the regular kitchen staff,
0:07:23 > 0:07:27and to get his team in the mood, Jun tries a gentle pep talk.
0:07:27 > 0:07:29OK, guys, so we're cooking for
0:07:29 > 0:07:3280 of the Manchester City guests tonight. Are you up for this?
0:07:32 > 0:07:34- Yeah, ready.- Brilliant.
0:07:34 > 0:07:36John, however, prefers the more dramatic approach.
0:07:36 > 0:07:40Unless something goes wrong, like I die, we're going to win.
0:07:40 > 0:07:42Oh, for goodness' sake!
0:07:42 > 0:07:45Right, it's time to knuckle down to some proper cooking
0:07:45 > 0:07:49as they now have only a few hours left before the diners arrive.
0:07:49 > 0:07:51Jun starts by preparing his sea bream.
0:07:51 > 0:07:54First it has to be skinned and filleted.
0:07:54 > 0:07:56Remember, it will be served raw -
0:07:56 > 0:07:59the only element of Jun's dish that needs cooking
0:07:59 > 0:08:01is the razor clams.
0:08:01 > 0:08:03Really important, before you cook any kind of shellfish,
0:08:03 > 0:08:06look out for the ones with the broken shells.
0:08:06 > 0:08:09If there are any broken shells in there, don't use them,
0:08:09 > 0:08:13and once they're cooked, any which are not open, get rid of those.
0:08:13 > 0:08:17You know, Jun went to a razor clam party once... yeah!
0:08:17 > 0:08:18He pulled a mussel!
0:08:20 > 0:08:22Oh, please yourselves!
0:08:22 > 0:08:24Anyway. On the other side of the kitchen,
0:08:24 > 0:08:26John is preparing his secret weapon -
0:08:26 > 0:08:30a delicate fish mousse to accompany his scallops.
0:08:30 > 0:08:34Right, so in here, I've got all the trimmings from the scallops,
0:08:34 > 0:08:39I've got two plaice fillets, some cold butter, blanched tarragon,
0:08:39 > 0:08:42cayenne pepper and salt and a little cream.
0:08:42 > 0:08:45The idea is that you add a different texture...
0:08:46 > 0:08:48..and dynamics to the scallop dish.
0:08:48 > 0:08:53Back with Jun and his razor clams have finished cooking.
0:08:53 > 0:08:54They've opened up nicely...
0:08:55 > 0:08:59..they pull out really, really simply like that
0:08:59 > 0:09:03and all I want is this part here.
0:09:03 > 0:09:06That's what I'm looking for, just that, see that.
0:09:06 > 0:09:09Hmm! Doesn't look terribly appetising, Jun.
0:09:09 > 0:09:13In fact, the old razor clam can be a bit of an acquired taste -
0:09:13 > 0:09:16a thought that John just can't wait to point out.
0:09:16 > 0:09:17Razor clams, I love them.
0:09:17 > 0:09:19- Yeah.- It's a bit risky, isn't it?
0:09:19 > 0:09:21Why? Why? You think the...
0:09:21 > 0:09:22You expect them to appeal...?
0:09:22 > 0:09:24..the customers...
0:09:24 > 0:09:25Well, you know what...
0:09:25 > 0:09:26Not everybody wants that.
0:09:28 > 0:09:32I know how John works, he's just trying to put me off my game.
0:09:32 > 0:09:34Goes in one ear and comes out the other.
0:09:34 > 0:09:37In one ear, out the other and up John's nose hole?!
0:09:37 > 0:09:39I do hope someone is going to run that clam under the tap
0:09:39 > 0:09:41before it goes on someone's plate!
0:09:41 > 0:09:44Anyway, time is ticking away and John needs to start
0:09:44 > 0:09:46putting together his scallops,
0:09:46 > 0:09:50which will be cooked in their shells with the fish mousse,
0:09:50 > 0:09:54a few Morecambe bay shrimps and a puff pastry top.
0:09:54 > 0:09:56It must be totally airtight because...
0:09:56 > 0:09:58Stuart, are you listening?
0:09:58 > 0:10:01..because if it isn't airtight, the scallop won't cook.
0:10:01 > 0:10:04If there's a hole in the pastry, it won't cook properly,
0:10:04 > 0:10:07so it's just you have to be very, very careful
0:10:07 > 0:10:09and that's really a very simple dish,
0:10:09 > 0:10:12but there's a lot of stages and techniques to this.
0:10:12 > 0:10:16Well, both starters are no doubt going to be delicious,
0:10:16 > 0:10:19but this competition isn't just about tickling the taste buds, no -
0:10:19 > 0:10:21economics comes into it too,
0:10:21 > 0:10:25as the winner will be the chef who makes the most profit.
0:10:25 > 0:10:28So getting their ingredients at the best possible prices
0:10:28 > 0:10:31was paramount earlier in the day -
0:10:31 > 0:10:33and as they both targeted the same fishmonger,
0:10:33 > 0:10:36it was a head to head haggle.
0:10:36 > 0:10:38Who was prepared to push the hardest?
0:10:38 > 0:10:42I'm looking for one type today and that's your gilt-head sea bream.
0:10:42 > 0:10:44Yes, we've got some of those in there,
0:10:44 > 0:10:45up at the top on the shore there.
0:10:45 > 0:10:48- Can I just have a quick look at...? - Yes of course, help yourself.
0:10:48 > 0:10:52I'm looking for about, around 17 fish.
0:10:52 > 0:10:55Right, well if you were buying by the box,
0:10:55 > 0:10:56I would say this morning,
0:10:56 > 0:10:58you would be able to get those for about £30 a box.
0:10:58 > 0:11:03So that works out £5 a kilo. £5 a kilo, OK.
0:11:03 > 0:11:05Any chance you could do that for £4 a kilo?
0:11:05 > 0:11:07I suppose I might just be able to meet you halfway
0:11:07 > 0:11:09just to help you out there.
0:11:09 > 0:11:11- £4.50.- Yeah, yeah.
0:11:11 > 0:11:13OK, brilliant, thanks for that.
0:11:13 > 0:11:19So Jun tries charm and just manages to get 50p a kilo off his sea bream.
0:11:19 > 0:11:24Now I wanted £6 a kilo, and I was hoping for £5 a kilo,
0:11:24 > 0:11:25but I got it for £4.50.
0:11:25 > 0:11:28Now, 50 pence doesn't seem like a lot of money,
0:11:28 > 0:11:30but when you're buying in bulk,
0:11:30 > 0:11:34it adds up to a lot and every penny counts so I'm really happy.
0:11:34 > 0:11:38Yes, Jun is pleased with his 50p off. Can John top that?
0:11:38 > 0:11:40I'm after some scallops.
0:11:40 > 0:11:42Yes, we have some scallops on here somewhere.
0:11:42 > 0:11:43Are they in the shell or out of it?
0:11:43 > 0:11:45No, they are shucked, they are out of the shell.
0:11:45 > 0:11:48- But have you got the shells? - Yes, we have some shells as well.
0:11:48 > 0:11:50And what about the quality of the meat itself?
0:11:50 > 0:11:52Yes, they're very nice this morning.
0:11:52 > 0:11:55- There we go, John. They're kilo tubs.- Kilo tubs.
0:11:55 > 0:11:59£18 a kilo, and I would think there's about 24,
0:11:59 > 0:12:0125 scallops in the tub.
0:12:01 > 0:12:06If I buy three tubs, cause you know, let's face it,
0:12:06 > 0:12:09- they're not the biggest scallops in the world.- No.- 16 quid.
0:12:09 > 0:12:10Well I'd meet you halfway, John.
0:12:10 > 0:12:12It will break my heart, but I will do it for you.
0:12:12 > 0:12:15- Well let's break your heart, then.- Thank you.
0:12:15 > 0:12:17There you go. John manages to be rude
0:12:17 > 0:12:19about the size of Jonathan's scallops
0:12:19 > 0:12:21and still gets a full £1 off.
0:12:21 > 0:12:23And you know, I bet he's still not happy.
0:12:23 > 0:12:26The price, not too bad, I would have liked to have done a bit better
0:12:26 > 0:12:29but I've got these little babies here, little Morecambe Bay shrimps.
0:12:29 > 0:12:32They're going to look fantastic on the menu, so Jun,
0:12:32 > 0:12:36I don't even know why you turned up today, because you've lost.
0:12:36 > 0:12:39So that's what went on behind the scenes earlier today.
0:12:39 > 0:12:42How will it affect the prices on tonight's menu?
0:12:42 > 0:12:46Well, Jun's total spend on all the ingredients for his starter
0:12:46 > 0:12:48came to £92.04,
0:12:48 > 0:12:51and he is going to put his sea bream on the menu at £8.50.
0:12:53 > 0:12:55John, on the other hand, spent considerably more -
0:12:55 > 0:12:58£134.98 on his scallops
0:12:58 > 0:13:01and all the other bits and pieces he's going to need.
0:13:01 > 0:13:04He's also putting it on the menu at £8.50,
0:13:04 > 0:13:06so he will need to sell a lot more dishes
0:13:06 > 0:13:08if he wants to win the round.
0:13:09 > 0:13:13Back at the restaurant and tonight's guests are starting to arrive,
0:13:13 > 0:13:16and there are a few VIPs in the house.
0:13:16 > 0:13:17My name's Alex Williams.
0:13:17 > 0:13:20I work here at the football club. I'm a former player.
0:13:20 > 0:13:23I'm really looking forward to it, great room and great company.
0:13:23 > 0:13:27My name's Joe Corrigan. I'm an ex-player of Manchester City.
0:13:27 > 0:13:29The first time I've ever been to anything like this.
0:13:29 > 0:13:31I'm really looking forward to it.
0:13:31 > 0:13:34The guests haven't got a clue who cooked what,
0:13:34 > 0:13:38but the two seafood dishes are quite different in style.
0:13:38 > 0:13:40So, will they go for John's hot scallop dish
0:13:40 > 0:13:43or Jun's marinated raw sea bream?
0:13:43 > 0:13:45Well, before service starts,
0:13:45 > 0:13:48our chefs have time to have an opinion of their own,
0:13:48 > 0:13:50as they come face to face for the first time
0:13:50 > 0:13:52with their opponent's dish.
0:13:52 > 0:13:55It's very fresh. I think less basil.
0:13:55 > 0:13:58The basil's slightly overpowering. What do you think?
0:13:58 > 0:13:59I think the sauce is nice.
0:13:59 > 0:14:01I think the balance of the sauce is OK.
0:14:01 > 0:14:04I love that, yeah. Delicious.
0:14:04 > 0:14:08Right, this is a very simple rave from the grave classic dish.
0:14:08 > 0:14:11The scallops nice, nicely cooked,
0:14:11 > 0:14:14- I would have added a touch more seasoning personally but...- Really?
0:14:14 > 0:14:16Yeah, I think so. Touch, touch more seasoning.
0:14:16 > 0:14:19- You like strong flavours, because I can tell by that.- Yeah.
0:14:19 > 0:14:22Whereas I like delicate and delicious.
0:14:22 > 0:14:24I think I'm going to do very well with that.
0:14:24 > 0:14:27So John's obviously pleased with his own work,
0:14:27 > 0:14:29but anything else anyone wants to add?
0:14:29 > 0:14:32In terms of seasoning, it definitely needed more seasoning.
0:14:32 > 0:14:34He didn't admit to it, but it did need more seasoning.
0:14:34 > 0:14:37Jun's sea bream was very fresh.
0:14:37 > 0:14:41It was a lovely summery dish. It's a shame that it's October.
0:14:41 > 0:14:45Mmm, so mixed reviews from the professionals,
0:14:45 > 0:14:48but what about the diners? Has the menu tickled their fancies?
0:14:48 > 0:14:51I'm going to go for the Scottish scallop anyway,
0:14:51 > 0:14:53because I've not had that before in a restaurant.
0:14:53 > 0:14:56I'm going to go for the sea bream and the main reason is
0:14:56 > 0:15:01because the other one is puff pastry and it will fill me up.
0:15:01 > 0:15:03The scallops. I'm a big fan of scallops
0:15:03 > 0:15:07and I know the sea bream is...
0:15:07 > 0:15:11would probably be my choice apart from scallops.
0:15:11 > 0:15:13Well, you need to decide quickly,
0:15:13 > 0:15:15because it's time to order starters...
0:15:15 > 0:15:17- Right, chefs, are you ready?- Yes!
0:15:17 > 0:15:19..as the starters are now under starters orders,
0:15:19 > 0:15:22if you see what I mean. Anyway, they're off!
0:15:22 > 0:15:25Away, chef, I've got two scallop, one sea bream.
0:15:25 > 0:15:28Away, three scallop, one sea bream.
0:15:28 > 0:15:31The referee tonight who will be running the pass is
0:15:31 > 0:15:32Man City's head chef Lee -
0:15:32 > 0:15:36and any nonsense, and he'll be going straight for the yellow card.
0:15:36 > 0:15:39- On order, one more scallop, one more sea bream.- On order?
0:15:39 > 0:15:42- Just come out now chef, yeah. - Yes, sir.
0:15:42 > 0:15:45I'm going to go with Scottish scallops to start with, please.
0:15:45 > 0:15:48I want the scallop, please.
0:15:48 > 0:15:49Sea bream, please.
0:15:49 > 0:15:51It's a healthy start for the scallops
0:15:51 > 0:15:54meaning this is going to be a tricky service for John,
0:15:54 > 0:15:57as all his starters have to be cooked to order.
0:15:57 > 0:15:58I need about eight minutes.
0:15:58 > 0:16:02And the orders for scallops continue to come in thick and fast...
0:16:02 > 0:16:04Away five scallops.
0:16:04 > 0:16:06Got two more scallops and another three scallops
0:16:06 > 0:16:08and one sea bream all on order.
0:16:08 > 0:16:10Can I have a count, is it 13 so far?
0:16:10 > 0:16:12..leaving Jun playing catch-up...
0:16:12 > 0:16:16Yeah, I'm getting killed. He is selling way, way more scallop.
0:16:16 > 0:16:18..and John playing the fool.
0:16:18 > 0:16:20It doesn't matter what I do, I always run out of food.
0:16:20 > 0:16:23Although I wouldn't joke too soon, John, as there is starting to be
0:16:23 > 0:16:26a bit of a sea bream revival.
0:16:26 > 0:16:28I'm going to go for the sea bream, please.
0:16:28 > 0:16:30Can I have the sea bream, please?
0:16:30 > 0:16:32Can I have the sea bream as well, please?
0:16:32 > 0:16:34It started off pretty badly,
0:16:34 > 0:16:37but now we're selling about the same amount.
0:16:37 > 0:16:39Could this be the greatest football stadium comeback
0:16:39 > 0:16:43since Man City beat QPR in the 90th minute to take the premiership?!
0:16:43 > 0:16:44Scallops.
0:16:44 > 0:16:46- Scottish scallops.- Scallops, please.
0:16:46 > 0:16:48- No!- Six scallop on order.
0:16:48 > 0:16:51Sadly for Jun, the raw fish is being given the cold shoulder,
0:16:51 > 0:16:54and he's getting walloped by the scallops.
0:16:54 > 0:16:58Can I have the hand-dived Scottish scallops, please?
0:16:58 > 0:16:59I'd like scallops, please.
0:16:59 > 0:17:01Can I have the scallops, please?
0:17:01 > 0:17:06If you butter them up and send the first five, please.
0:17:06 > 0:17:10In fact, it's so one-sided that all Jun can do is start
0:17:10 > 0:17:13a bickering contest on the side to try and distract John.
0:17:13 > 0:17:16I'm impressed that you made puff pastry, just today.
0:17:16 > 0:17:19- I mean that's a lot of puff pastry to make.- Three-quarter puff.
0:17:19 > 0:17:22Oh, really, you didn't actually buy it in?
0:17:22 > 0:17:25Do you know what, though? I've looked at your sauce,
0:17:25 > 0:17:28and I've realised why it was so thin and watery
0:17:28 > 0:17:31and then it was that plastic stock that you bought from the supermarket.
0:17:31 > 0:17:34Why am I making fresh fish stock?
0:17:34 > 0:17:39Why am I making fresh chicken stock? Why am I making a butter sauce?
0:17:39 > 0:17:42Why am I making the blackberry sauce and cream?
0:17:42 > 0:17:46I should just whip down the supermarket and get out a packet!
0:17:46 > 0:17:48Yes, I'm not sure Jun's going to win the starters
0:17:48 > 0:17:50or the bickering contest.
0:17:50 > 0:17:52He'll just have to bite the bullet and let it all go to John,
0:17:52 > 0:17:55which hopefully will shut him up!
0:17:55 > 0:17:57So far, so good.
0:17:57 > 0:17:59But what did the customers think of the food?
0:17:59 > 0:18:01I had scallops to start with.
0:18:01 > 0:18:04The whole dish itself was absolutely superb.
0:18:04 > 0:18:07The pastry was a real, a real compliment
0:18:07 > 0:18:09to everything that was involved in the whole thing.
0:18:09 > 0:18:12I had the scallop. It was delicious
0:18:12 > 0:18:16and if they came out with another one, I'd probably have another one.
0:18:16 > 0:18:18Had the sea bream for starter.
0:18:18 > 0:18:21Just fancied something different. Nice and light, it was perfect.
0:18:21 > 0:18:24A little bit surprised that it was raw.
0:18:24 > 0:18:25I ordered the sea bream for my starter.
0:18:25 > 0:18:27I was really surprised because
0:18:27 > 0:18:29I wasn't actually expecting it to be raw fish,
0:18:29 > 0:18:31but it was actually surprising nice.
0:18:31 > 0:18:33So it was the rawness of the bream
0:18:33 > 0:18:35that seemed to catch the diners out,
0:18:35 > 0:18:37but for the real stats on the starters,
0:18:37 > 0:18:40we go over to the terraces for the round one results.
0:18:40 > 0:18:43- No surprises there. - Well, I don't know.
0:18:43 > 0:18:45You...don't know?
0:18:45 > 0:18:47I mean, I did beat you,
0:18:47 > 0:18:51but I don't really know exactly how many by. It just felt a lot.
0:18:51 > 0:18:53- Are you ready, come on.- Ready. 1.
0:18:53 > 0:18:552, 3.
0:18:55 > 0:18:56- A lot.- Yep.
0:18:56 > 0:18:57Quelle surprise!
0:18:57 > 0:19:02Over double the amount. So basically, what's 80, 160...
0:19:02 > 0:19:04You're up by at least 180 quid.
0:19:04 > 0:19:06Yeah, I know, but it's all on the main course.
0:19:06 > 0:19:09- It is.- The main courses - it's going to be a lot tougher.
0:19:09 > 0:19:11So no surprises there,
0:19:11 > 0:19:13A convincing round one victory for John,
0:19:13 > 0:19:16outselling Jun by more than 2 to 1.
0:19:16 > 0:19:20But how does that convert into the all-important profits?
0:19:20 > 0:19:25Well, Jun's 20 dishes raised £170 in sales.
0:19:25 > 0:19:28Take away the amount he spent on ingredients
0:19:28 > 0:19:31and Jun is left with a pretty lame £77.96.
0:19:31 > 0:19:33However, John did really well -
0:19:33 > 0:19:38his 43 dishes brought in a total of £365.50.
0:19:38 > 0:19:40Taking away his expenses,
0:19:40 > 0:19:44that leaves him sitting on a Round 1 profit of £230.52.
0:19:44 > 0:19:48Not a bad start, and ample time for Jun to catch up
0:19:48 > 0:19:51as we go into Round 2 - the main course.
0:19:54 > 0:19:57Both chefs will be acutely aware that this is the round
0:19:57 > 0:19:59with the big money potential -
0:19:59 > 0:20:02both will be desperate to win, neither will want to give an inch.
0:20:02 > 0:20:04So what are the culinary big guns
0:20:04 > 0:20:08they will be wheeling out to blast their opponent off the pitch?
0:20:08 > 0:20:10My main course is going to be herb-crusted lamb
0:20:10 > 0:20:12with honey-glazed shallots.
0:20:12 > 0:20:16Jun's herb-crusted lamb will be served with truffle gnocchi
0:20:16 > 0:20:20and a selection of seasonal vegetables - lip smacking!
0:20:20 > 0:20:23So how will John trump that?
0:20:23 > 0:20:26Main course today, I've gone for some local beef. A little tournedos,
0:20:26 > 0:20:30i.e a small fillet steak with a spiced curry butter on top.
0:20:30 > 0:20:32It sounds unusual, but it's absolutely delicious
0:20:32 > 0:20:35and all the components in the butter work.
0:20:35 > 0:20:39John's fillet of beef will be topped with an aromatic butter,
0:20:39 > 0:20:42fondant potato and glazed vegetables.
0:20:42 > 0:20:45What a treat, and what a dilemma for the diners.
0:20:46 > 0:20:49So this is the best end of lamb. It's the most tender,
0:20:49 > 0:20:54so it doesn't need a lot of cooking, so it has to be cooked pink,
0:20:54 > 0:20:59and I'm going to make a very vibrant green herb crust to coat it
0:20:59 > 0:21:02and it's going to be cooked in the oven and they only take
0:21:02 > 0:21:05about five minutes to cook until they're perfectly pink.
0:21:05 > 0:21:06John has opted to cook beef...
0:21:06 > 0:21:09And I'm loving it. The beef is amazing.
0:21:09 > 0:21:13..and once portioned up, he concentrates on preparing
0:21:13 > 0:21:16the aromatic butter that will sit on each steak.
0:21:16 > 0:21:19Sounds a bit odd, you know. A spicy curry butter for a steak,
0:21:19 > 0:21:23but actually it's delicious and it's only a slight flavour.
0:21:23 > 0:21:26It's got everything in there, 13 different spices and aromats,
0:21:26 > 0:21:30so the idea is you seal the steaks to whatever you want.
0:21:30 > 0:21:32I think I'm going to cook all the steaks
0:21:32 > 0:21:34about medium tonight, whatever people want,
0:21:34 > 0:21:38top it with the spiced butter, and that starts to melt
0:21:38 > 0:21:41and creates its own spicy sauce,
0:21:41 > 0:21:43and the top part should glaze and bubble.
0:21:43 > 0:21:46Right, here we go. That's a perfect butter.
0:21:46 > 0:21:49You see the butter's melted, but it's still got some consistency,
0:21:49 > 0:21:51and it's starting to colour,
0:21:51 > 0:21:54so I know that when this is cold and set,
0:21:54 > 0:21:58that half the butter will melt and create this delicious herbed,
0:21:58 > 0:22:00spicy sauce and the other half will glaze like that
0:22:00 > 0:22:02and put a little light bubbling crust
0:22:02 > 0:22:04like a souffle on the top of the steak.
0:22:04 > 0:22:05It smells tremendous.
0:22:05 > 0:22:08A shame you can't smell it. It really is lovely.
0:22:08 > 0:22:12Now with so much to do and so little time to do it in,
0:22:12 > 0:22:15you'd think that both chefs would be focused on their food
0:22:15 > 0:22:19and forget the earlier bickering over who bought what at the shops.
0:22:19 > 0:22:21But you'd be wrong.
0:22:21 > 0:22:28I think Jun bought packet stock today. I'm not sure, but I'm not...
0:22:28 > 0:22:29What was that about packet stock?
0:22:29 > 0:22:33But I'm not one of the chefs. I have to make my own stocks.
0:22:33 > 0:22:36- I am making my own stock. - Oh, I thought that...
0:22:36 > 0:22:38My lamb jus, the only thing is those liquid stocks
0:22:38 > 0:22:40that you buy in the supermarket,
0:22:40 > 0:22:45if I had the time, I would definitely make it.
0:22:45 > 0:22:47OK, so there's some chefs make the time.
0:22:47 > 0:22:51So John just commented that I bought this ready-made
0:22:51 > 0:22:53liquid chicken stock, which I have,
0:22:53 > 0:22:56and normally I wouldn't use that at all,
0:22:56 > 0:23:01but ultimately, when you do a sauce in five hours, a lamb jus,
0:23:01 > 0:23:03so I'm actually making the lamb stock.
0:23:03 > 0:23:05Yeah, yadda, yadda, yadda.
0:23:05 > 0:23:09Would you two please get on with your cooking!
0:23:09 > 0:23:12At least they've got it out of their systems.
0:23:12 > 0:23:14That won't have any flavour at all.
0:23:14 > 0:23:17Oh no, here we go again!
0:23:17 > 0:23:18We'll see, I'll...I'll...
0:23:18 > 0:23:19That needs two days, mate.
0:23:19 > 0:23:23- Two days?- Well, at least eight hours. Let's say that.
0:23:23 > 0:23:25No way. Maybe back in the '70s.
0:23:25 > 0:23:29Right, that's it. You can both go and stand on the naughty step!
0:23:29 > 0:23:33And whilst they do, we can remind ourselves of how much money
0:23:33 > 0:23:36those two very bad boys spent earlier in the day
0:23:36 > 0:23:37when they went shopping -
0:23:37 > 0:23:40and how it will influence the price of their main course on the menu.
0:23:40 > 0:23:43With both chefs going for expensive cuts of meat, it was essential
0:23:43 > 0:23:45they both got great deals.
0:23:45 > 0:23:47We start with John and his beef.
0:23:47 > 0:23:48This is a full fillet.
0:23:48 > 0:23:52Yep. And they all come vacuum-packed, do they?
0:23:52 > 0:23:54Vacuum-packed and this is what you call a rump fillet,
0:23:54 > 0:23:56butt end fillet.
0:23:56 > 0:24:00Right. If I go for six ounces, what's a unit going to cost me?
0:24:00 > 0:24:01Have you got a calculator?
0:24:01 > 0:24:06We have, yes. 11... £8.25, I think.
0:24:06 > 0:24:08Yeah, but I haven't got the money, 8.25.
0:24:08 > 0:24:12Now, over the years, John's won many awards for his cooking...
0:24:12 > 0:24:15sadly, he's won none at all for his mathematics.
0:24:15 > 0:24:19If we did, let's say £20 a kilo for you, how's that?
0:24:19 > 0:24:21I don't know. What is that a unit price?
0:24:21 > 0:24:23And it's quite infectious!
0:24:23 > 0:24:25- Errr...how much... - No, that's not...
0:24:25 > 0:24:27- Errr...- It's about five, five...
0:24:27 > 0:24:33Eight ounces would be £10, wouldn't it? So £1.56 times...
0:24:33 > 0:24:35£4 wouldn't be far off the mark, to be honest.
0:24:35 > 0:24:37So can we say then 4 quid?
0:24:37 > 0:24:39- 4.50.- 4.50?- OK.
0:24:39 > 0:24:42Well who knows whether he got a good deal or not -
0:24:42 > 0:24:44they lost me when the calculator came out,
0:24:44 > 0:24:46but John seems happy, so that's the main thing.
0:24:46 > 0:24:49Well, I did the deal - 4.50 a steak.
0:24:49 > 0:24:53Fantastic price. He shoots, he scores, the winner is...
0:24:53 > 0:24:56Hmm - well let's hope Jun's negotiations go a little easier.
0:24:56 > 0:25:02I'm looking for about 15 double best ends of lamb.
0:25:02 > 0:25:04So how much is it a kilo?
0:25:04 > 0:25:07- 7.70 a kilo, Jun. - 7.70 a kilo.- Yes.
0:25:07 > 0:25:10Is there any way you could do it for £5 a kilo?
0:25:10 > 0:25:13- £5 a kilo?- I know, but...
0:25:13 > 0:25:14Oh... Oh-oh-ohhh!
0:25:14 > 0:25:17I know, but this is the big one
0:25:17 > 0:25:21and, you know, I'm buying quite a lot of quantity, you know,
0:25:21 > 0:25:25and that £2.50, it will make a huge difference.
0:25:25 > 0:25:29Yeah. What if we did it for £6? That's more or less half way on it.
0:25:29 > 0:25:31- How's that for ya?- £6
0:25:31 > 0:25:33- £6 a kilo then, Jun.- Brilliant.
0:25:33 > 0:25:35- Thanks so much for that. Really appreciate it.- No problem.
0:25:35 > 0:25:38That was brilliant. I couldn't have asked for more.
0:25:38 > 0:25:41£7.50 was the starting price for the lamb.
0:25:41 > 0:25:44I went in at £5, which I felt slightly guilty about
0:25:44 > 0:25:48because that's taking the mickey, but then I got it for £6 a kilo
0:25:48 > 0:25:52for fantastic quality lamb. I couldn't ask for more.
0:25:52 > 0:25:54See, John? That's the way to do it - simple!
0:25:54 > 0:25:58But how do those prices affect tonight's menu?
0:25:59 > 0:26:04Well, Jun ended up in total spending £253.94
0:26:04 > 0:26:07on all the ingredients for his mains, including his lamb,
0:26:07 > 0:26:11and he's putting his dish on the menu for £18.50.
0:26:11 > 0:26:17John's expenditure was only slightly more - £268.95,
0:26:17 > 0:26:21but crucially, he's putting his mains on the menu at £22.50,
0:26:21 > 0:26:26meaning he will make a full £4 more than Jun on every dish sold.
0:26:28 > 0:26:31Back in the restaurant and the price difference
0:26:31 > 0:26:32between the beef and the lamb
0:26:32 > 0:26:35doesn't seem to have affected the diners' decisions.
0:26:36 > 0:26:38I've gone for the lamb, because it's my favourite meat,
0:26:38 > 0:26:43so hopefully it will come out perfect, just how I like it.
0:26:43 > 0:26:45For the main course, I'm going to go for the lamb,
0:26:45 > 0:26:47basically for the truffle gnocchi.
0:26:47 > 0:26:49For my main I'm going to go for the fillet steak.
0:26:49 > 0:26:52I quite like the idea of the herb butter on top of it.
0:26:52 > 0:26:54I've never actually had that with steak before.
0:26:54 > 0:26:57So looks like it's going to be a close-run thing.
0:26:57 > 0:27:00In the kitchen, it's time for our two chefs to give
0:27:00 > 0:27:02their opinions on their rival's dish -
0:27:02 > 0:27:05and with the amount of bickering we've had already,
0:27:05 > 0:27:07this is not going to be pretty.
0:27:07 > 0:27:08Nice bit of lamb, isn't it?
0:27:08 > 0:27:11Truffle gnocchi, you've got the flavour.
0:27:11 > 0:27:14Simple, effective, nicely balanced dish, I love it.
0:27:14 > 0:27:18And the lamb is stunning. I mean, I love Devon lamb.
0:27:18 > 0:27:20Obviously I'd say that because that's where I come from,
0:27:20 > 0:27:22but that's just like butter.
0:27:22 > 0:27:24Yeah, a lovely bit of lamb.
0:27:24 > 0:27:28It's very straightforward. Try it for yourself and see what you think.
0:27:28 > 0:27:30That butter's lovely.
0:27:31 > 0:27:33Really good flavour.
0:27:33 > 0:27:35Anyway, love your lamb, lovely. Good luck.
0:27:35 > 0:27:37- Yeah, good luck.- Let's see.
0:27:37 > 0:27:41Oh, actually, it was pretty! They both loved each other's dishes.
0:27:41 > 0:27:44Ah, but what about behind each other's backs?
0:27:44 > 0:27:46I thought Jun's lamb was really good.
0:27:46 > 0:27:50The actual flavour of the butter and the beef was delicious.
0:27:50 > 0:27:54No, it's true compliments all round. Remarkable.
0:27:54 > 0:27:56So with it all to play for, it's time for kick off,
0:27:56 > 0:27:59and from the start it's neck and neck.
0:27:59 > 0:28:00Right, are you ready now, boys?
0:28:00 > 0:28:02Main course, first check going, yeah?
0:28:02 > 0:28:04Can I have the fillet steak, please?
0:28:04 > 0:28:06The fillet steak, please.
0:28:06 > 0:28:08I'm going to go for the lamb please.
0:28:08 > 0:28:10The herb-crusted lamb.
0:28:10 > 0:28:11Although slowly but surely
0:28:11 > 0:28:14John's beef starts to pull in front of its rival.
0:28:14 > 0:28:17Away, I need four beef, two lamb away.
0:28:17 > 0:28:20But it's not long before the lamb starts to catch up.
0:28:20 > 0:28:23Three lamb, one beef on this one, yeah.
0:28:23 > 0:28:25Straight after that, Jun, I want three lamb.
0:28:25 > 0:28:28First it's beef, then it's lamb...
0:28:28 > 0:28:30Two beef, two lamb after this one going now, yeah!
0:28:30 > 0:28:33This competition is swinging either way,
0:28:33 > 0:28:35a little bit like John's temperament.
0:28:35 > 0:28:37What's that steak doing there?
0:28:37 > 0:28:39Waiting for the lamb chefs.
0:28:39 > 0:28:42I can't keep letting all my glaze go to bits.
0:28:42 > 0:28:44Ooh, John's ratty.
0:28:44 > 0:28:47But on the up side, he's been practising his maths!
0:28:47 > 0:28:49Two twos and one make...
0:28:49 > 0:28:52two and two is four and one is five.
0:28:52 > 0:28:54Thank you, chef.
0:28:54 > 0:28:57We're talking the same language, Lee.
0:28:57 > 0:28:59Where's the other three plates?
0:28:59 > 0:29:01Two twos.
0:29:01 > 0:29:03Two twos and a one.
0:29:03 > 0:29:05That's one two. I need two twos.
0:29:05 > 0:29:07Two twos, two lamb, two beef.
0:29:07 > 0:29:08So that's 10, then.
0:29:08 > 0:29:10There we go.
0:29:10 > 0:29:13Two twos and a one make five...or ten!
0:29:13 > 0:29:15Will someone please explain what's going on?!
0:29:15 > 0:29:17It's going really, really well.
0:29:17 > 0:29:19It's a little bit confusing, this service.
0:29:19 > 0:29:21We've had a few delays with the lamb,
0:29:21 > 0:29:25but as far as sales are concerned, we're in the lead.
0:29:25 > 0:29:27Well, John may think he's in the lead,
0:29:27 > 0:29:29but let's see what the diners think.
0:29:29 > 0:29:33For the main course, I had the lamb and the gnocchi
0:29:33 > 0:29:36and the truffle. It was beautiful. Really nicely cooked.
0:29:36 > 0:29:40Just melted in your mouth, was beautifully nice.
0:29:40 > 0:29:42I had the lamb and I thought the coating on the lamb
0:29:42 > 0:29:43was really gorgeous.
0:29:43 > 0:29:46I thought the lamb was really juicy, really soft
0:29:46 > 0:29:48and the gnocchi was really good as well.
0:29:48 > 0:29:51Yes, Jun is by no means out of this,
0:29:51 > 0:29:54and the orders for lamb are still coming in.
0:29:54 > 0:29:56Four lamb away, one more lamb, one beef.
0:29:56 > 0:29:58Three lamb, one beef on this one, yeah?
0:29:58 > 0:30:01But what about the beef - how's that going down?
0:30:01 > 0:30:05I had the fillet steak and it was absolutely delicious.
0:30:05 > 0:30:07The sauce I thought was gorgeous.
0:30:07 > 0:30:10It was absolutely cooked to exactly how I love it
0:30:10 > 0:30:14and the sauce was beautiful, absolutely perfect.
0:30:14 > 0:30:16Well, it's end-to-end stuff.
0:30:16 > 0:30:18And as main course service comes to a conclusion...
0:30:18 > 0:30:21Right, last check away now. One lamb, one beef.
0:30:21 > 0:30:24..somebody thinks that he's taken the round.
0:30:24 > 0:30:27It's been a real pleasure working with two professional chefs
0:30:27 > 0:30:29like you guys, and for that reason,
0:30:29 > 0:30:32I can announce that we've won this course as well.
0:30:32 > 0:30:34Well, John could be a bit previous.
0:30:34 > 0:30:37This round could be a lot closer than he thinks.
0:30:37 > 0:30:39Time to reveal the facts.
0:30:39 > 0:30:41Right, Jun. I think that was quite a hard service, don't you?
0:30:41 > 0:30:43That was, that was pretty difficult.
0:30:43 > 0:30:46- I reckon we're about even on how many we sold.- Do you?
0:30:46 > 0:30:47- Yeah.- I think that I'm ahead.
0:30:47 > 0:30:50- Yeah?- Yeah, absolutely. Let's have a look.
0:30:50 > 0:30:521, 2, 3.
0:30:54 > 0:30:56- You are ahead.- I know.
0:30:56 > 0:30:57I'm surprised.
0:30:57 > 0:30:58So am I. I thought it was 38.
0:31:01 > 0:31:03- 27.- 36.
0:31:03 > 0:31:04I'm screwed.
0:31:04 > 0:31:06Totally.
0:31:07 > 0:31:11Yes, Jun really needed to win that round, but is it all over?
0:31:11 > 0:31:14Let's check the stats, because it's profit,
0:31:14 > 0:31:16not dishes sold, that really counts.
0:31:18 > 0:31:22Jun's 27 lamb dishes raised a total of £499.50,
0:31:22 > 0:31:28but take away his expenses and that leaves just £245.56 profit.
0:31:28 > 0:31:32John's beef brought him in a total of £810 exactly.
0:31:32 > 0:31:36Take off expenses and he is left with a main course profit
0:31:36 > 0:31:42of £541.05, nearly £300 more than his rival.
0:31:44 > 0:31:47Which means, as we enter the third and final round,
0:31:47 > 0:31:50that it's now going to be a real uphill struggle for Jun.
0:31:50 > 0:31:52Not impossible, though,
0:31:52 > 0:31:54as the rules are slightly different for puddings,
0:31:54 > 0:31:57as the customers from this point can pay
0:31:57 > 0:31:59what they think their dish is worth,
0:31:59 > 0:32:03with a minimum of £2 and a maximum of the sky's the limit.
0:32:03 > 0:32:06So if he throws himself on the mercy of the customers,
0:32:06 > 0:32:10he could still snatch victory if he picks the right dish.
0:32:10 > 0:32:14So what do our chefs have in mind for today's pud?
0:32:14 > 0:32:16My dessert is going to be a classic panna cotta
0:32:16 > 0:32:21but I'm serving it with poached figs and plums scented with rosemary.
0:32:21 > 0:32:23It's going to be really different.
0:32:23 > 0:32:28Jun's light and creamy panna cotta drizzled with late summer fruits
0:32:28 > 0:32:31and rosemary poached figs looks absolutely mouth-watering.
0:32:31 > 0:32:36So, what has John got up his sleeve to counter that?
0:32:36 > 0:32:37For dessert, no-brainer really.
0:32:37 > 0:32:39Here we are in the north west of England
0:32:39 > 0:32:41It's got to be spotted dick.
0:32:41 > 0:32:44John's take on a classic steamed spotted dick
0:32:44 > 0:32:47with double cream custard and blackberry sauce
0:32:47 > 0:32:49is a great British favourite -
0:32:49 > 0:32:52so choosing between these two delicious desserts
0:32:52 > 0:32:54gives the customers a real dilemma.
0:32:54 > 0:32:57In the kitchen John starts by soaking the dried fruit
0:32:57 > 0:33:00that will be the spots of his spotted dick.
0:33:00 > 0:33:03Although this is just a simple spotted dick,
0:33:03 > 0:33:06it will be a spotted dick with a slightly different,
0:33:06 > 0:33:09I hate the word "twist" but a slightly different approach.
0:33:09 > 0:33:13What I've got here is a heavy syrup and a heavy syrup simply is
0:33:13 > 0:33:16equal quantities of caster sugar to water and then I've added
0:33:16 > 0:33:19a good glass of dark rum
0:33:19 > 0:33:23and that rum with the raisins and the delicious sultanas
0:33:23 > 0:33:26will be quite interesting, I think, in a spotted dick.
0:33:26 > 0:33:28And on the other side of the kitchen,
0:33:28 > 0:33:30Jun prepares his panna cotta.
0:33:30 > 0:33:33Very, very simple, one of the simplest desserts that you can do.
0:33:33 > 0:33:36It's milk, cream, sugar, vanilla pods and that's it.
0:33:36 > 0:33:38So I'm going to bring it up to the boil
0:33:38 > 0:33:40and then once it cools down a little bit,
0:33:40 > 0:33:42I'm going to add some gelatine to that
0:33:42 > 0:33:45and then get it into moulds. You can put it inside cups,
0:33:45 > 0:33:47any kind of mould that you like, and set it in the fridge,
0:33:47 > 0:33:49but it's really important I get this in the fridge
0:33:49 > 0:33:51as quickly as possible,
0:33:51 > 0:33:55because it's going to take at least three hours to set.
0:33:55 > 0:33:59Now, does anyone want to know the history of custard?
0:33:59 > 0:34:01The French call this creme anglaise
0:34:01 > 0:34:06because unlike most things that the French put their name to,
0:34:06 > 0:34:08creme anglaise means "English cream",
0:34:08 > 0:34:11so it's one of our inventions unless, of course, you're Spanish
0:34:11 > 0:34:14then it's creme Catalana and they'd argue the point with me,
0:34:14 > 0:34:17but they'd lose, because I can prove it in history.
0:34:17 > 0:34:21So anyway, this is a creme anglaise, or custard.
0:34:21 > 0:34:24Ooh, and I just thought it was something
0:34:24 > 0:34:25you popped on your rhubarb.
0:34:25 > 0:34:31Sometimes I wonder where I got all this skill from, you know?
0:34:31 > 0:34:35I mean, that's probably the best custard they're ever going to eat.
0:34:35 > 0:34:38Now, custard aside - this competition is about
0:34:38 > 0:34:40cold hard culinary economics,
0:34:40 > 0:34:44and Jun, who is currently trailing by two rounds to nil,
0:34:44 > 0:34:45needs to make up ground.
0:34:45 > 0:34:49So when they went shopping earlier today, did he manage to get
0:34:49 > 0:34:52a good deal at the fruit market on his figs and plums?
0:34:52 > 0:34:53So, how much are the golden plums?
0:34:53 > 0:34:55- They're £10.- For the whole box?
0:34:55 > 0:34:58For the whole box. It's a six kilo net weight.
0:34:58 > 0:35:01So any chance you could do the whole lot for around 15 quid?
0:35:01 > 0:35:06Oh, that's pushing it. I could do the whole lot for 20.
0:35:07 > 0:35:09- I can do the whole lot for 20. - OK, thanks.
0:35:09 > 0:35:11- That gets me a little bit of profit. - Thanks.- You're welcome.
0:35:11 > 0:35:13- Really appreciate it. - No, no, that's fine.
0:35:13 > 0:35:17Well, Jun may be happy with that, but did he out-haggle John?
0:35:17 > 0:35:18Blackberries is what I want.
0:35:18 > 0:35:19Yeah, fresh Dutch.
0:35:19 > 0:35:22These look lovely. how much can you do these for?
0:35:22 > 0:35:24I'll charge you 1.75.
0:35:24 > 0:35:27No you won't, mate, that's too expensive.
0:35:27 > 0:35:29I really only wanted eight punnets.
0:35:29 > 0:35:32If I buy the whole tray, what can you do it for?
0:35:32 > 0:35:33I'll charge you 1.70 for cash.
0:35:33 > 0:35:35Is that the best you can do?
0:35:35 > 0:35:38- Definitely, John.- All right, go on. Thanks a lot, that's a deal.- Cheers.
0:35:38 > 0:35:40Right, blackberries, I've got them.
0:35:40 > 0:35:42I'm afraid I've just missed the season for English ones.
0:35:42 > 0:35:45These are Dutch, but they smell and taste delicious
0:35:45 > 0:35:47and it's... I think the quality will shine through
0:35:47 > 0:35:51and they will do just the right job for me, so not quite as cheap
0:35:51 > 0:35:55as I wanted to buy them for, but they're still fantastic.
0:35:55 > 0:35:57Well, John ought to be a bit happier,
0:35:57 > 0:36:02because when we look at their costs, he only spent £53.66 in total
0:36:02 > 0:36:04on all his dessert ingredients.
0:36:04 > 0:36:09Whereas Jun forked out more at £72.45 -
0:36:09 > 0:36:11giving himself less of an uphill struggle
0:36:11 > 0:36:13and more of a mountain to climb.
0:36:13 > 0:36:16Back in the kitchen, and it's tasting time.
0:36:16 > 0:36:19John's spotted dick may have cost less to make,
0:36:19 > 0:36:22but does that mean it's not as tasty as Jun's fruity panna cotta?
0:36:22 > 0:36:24So, spotted dick.
0:36:26 > 0:36:27Eats well, doesn't it?
0:36:27 > 0:36:31I kind of like heavier desserts.
0:36:31 > 0:36:34- Yeah, it's tasty. - Oh, yeah.- It's good.
0:36:34 > 0:36:36So what have we got here? Panna cotta.
0:36:36 > 0:36:39Yeah, I think the panna cotta could do with more vanilla.
0:36:39 > 0:36:41And it's also not, not light enough.
0:36:41 > 0:36:44Yeah I'm going to leave it out, let it warm up a bit.
0:36:44 > 0:36:46OK, we'll just have to wait and see, won't we,
0:36:46 > 0:36:51whether they go for something Italian or British.
0:36:51 > 0:36:52Heavy and light.
0:36:52 > 0:36:53Yeah.
0:36:54 > 0:36:56Let's go.
0:36:56 > 0:36:58Well, face to face, all well and good,
0:36:58 > 0:37:02but I just bet John has a little something he wants to add...
0:37:02 > 0:37:06Panna cotta - I really, really liked the fruit.
0:37:09 > 0:37:11Yes, I thought so. Rude!
0:37:11 > 0:37:14Well, it doesn't matter, because Jun has a cunning plan.
0:37:14 > 0:37:16Hopefully a few footballers out there
0:37:16 > 0:37:19and they're going to have a bit of cash, so I expect at least
0:37:19 > 0:37:22a couple of hundred quid per portion for this panna cotta.
0:37:22 > 0:37:25Yes, good luck, old son - with your dream customers out there,
0:37:25 > 0:37:27you've got this game in the bag!
0:37:27 > 0:37:30Right, the rules for desserts are a little different -
0:37:30 > 0:37:33in this round, the two chefs have to go out to the restaurant and
0:37:33 > 0:37:37present their dishes directly to the customers, but it's essential that
0:37:37 > 0:37:39Jun gets his pitch just right.
0:37:39 > 0:37:42he needs to have done his research and be sensitive to this
0:37:42 > 0:37:46very partisan Man City-supporting audience.
0:37:46 > 0:37:49I'd just like to say I love Manchester United.
0:37:49 > 0:37:52Sorry, Manchester City, Manchester City!
0:37:52 > 0:37:55Yes, probably not the best opening line, Jun,
0:37:55 > 0:37:58whereas John plays the perfect combo...
0:37:58 > 0:38:00yes, flattering the customers...
0:38:00 > 0:38:02Wow, what a venue this is. I've never seen anything like it.
0:38:02 > 0:38:04..and shameless grovelling.
0:38:04 > 0:38:06I'm begging you, pleading...
0:38:08 > 0:38:10..pleading with you not to buy that rubbish
0:38:10 > 0:38:14and a bit of gelatine, what's that?
0:38:14 > 0:38:17Followed by putting the boot in on his opponent, the old one two.
0:38:17 > 0:38:19Jun tries a feeble counter.
0:38:19 > 0:38:22If you want something within this century,
0:38:22 > 0:38:24then you should definitely go for this.
0:38:24 > 0:38:27But too late - John shoots, he scores, textbook!
0:38:27 > 0:38:28Well done, John.
0:38:28 > 0:38:30Go for a real British pudding.
0:38:30 > 0:38:32But what do the fans think?
0:38:32 > 0:38:34I went for the spotted dick.
0:38:34 > 0:38:36I've ordered the spotted dick.
0:38:36 > 0:38:39When one comes out in a red chef's apron
0:38:39 > 0:38:44and the first words he says is "Manchester United",
0:38:44 > 0:38:46even though I hate sultanas and I hate dates, trust me,
0:38:46 > 0:38:49I'm going to eat that before I eat the panna cotta.
0:38:49 > 0:38:52Yes, looks like Jun shot himself in the foot with his sales pitch,
0:38:52 > 0:38:56but surely someone is brave enough to try the panna cotta?
0:38:56 > 0:38:57I ordered the panna cotta.
0:38:57 > 0:39:00When I first saw the menu I wasn't sure which one I'd go for,
0:39:00 > 0:39:03but when the chef came out and showed us the dish
0:39:03 > 0:39:05and also said it has rosemary in it,
0:39:05 > 0:39:08I thought that was unusual, so I went for that one.
0:39:08 > 0:39:10Back in the relative safety of the kitchen
0:39:10 > 0:39:13and Jun really has to pull out all the stops now,
0:39:13 > 0:39:17and as service starts, he needs orders just for panna cotta.
0:39:17 > 0:39:19Right, six spotted dick.
0:39:19 > 0:39:23Yup, Jun needs those orders to be just panna cotta...
0:39:23 > 0:39:26Two spotted dicks straight away after that.
0:39:26 > 0:39:27Panna cotta!
0:39:27 > 0:39:29We're going to go with seven spotted dick.
0:39:29 > 0:39:30Anyone?
0:39:30 > 0:39:33The first orders always reflect how the service is going to go,
0:39:33 > 0:39:36and our first orders, the first eight people
0:39:36 > 0:39:39have gone for the spotted dick,
0:39:39 > 0:39:44so I think, you know, game, set and match. Is it 3 nil?
0:39:44 > 0:39:47I'll have spotted dick, please.
0:39:47 > 0:39:48Spotted dick.
0:39:48 > 0:39:50Oh, sorry, spotted dick, please.
0:39:50 > 0:39:53Oh, my god. I think I'm going to run out.
0:39:53 > 0:39:59Oh, no, this is damage control! I've completely lost this one.
0:39:59 > 0:40:02And I want three spotted dick.
0:40:02 > 0:40:03Yes, sir!
0:40:03 > 0:40:05You know, we're not... We haven't finished yet,
0:40:05 > 0:40:09I'm still waiting for more panna cottas. I've got loads left.
0:40:09 > 0:40:11I need to start selling seriously.
0:40:11 > 0:40:14Three panna cotta, one spotted dick.
0:40:14 > 0:40:15Well, that's one order for three,
0:40:15 > 0:40:17but too little, too late -
0:40:17 > 0:40:20where did he go so horribly wrong?
0:40:20 > 0:40:22The thing is, when it comes to the desserts, if you go out
0:40:22 > 0:40:28and try to sell them to a bunch of Manchester City supporters, patrons,
0:40:28 > 0:40:32board of governors and ex-football players
0:40:32 > 0:40:34and then say and admit to them,
0:40:34 > 0:40:371) he thinks he's in Manchester United
0:40:37 > 0:40:39and 2) that he supports them,
0:40:39 > 0:40:413) wears a red apron,
0:40:41 > 0:40:45how many panna cotta are you going to sell? Seriously.
0:40:46 > 0:40:48Last check away now. Two panna cotta.
0:40:48 > 0:40:51Well, a few consolation orders for panna cotta,
0:40:51 > 0:40:53but it looks like an early bath for the red team.
0:40:53 > 0:40:56Let's find out what the diners thought.
0:40:56 > 0:40:57I had the spotted dick.
0:40:57 > 0:40:59It was very light as the chef suggested,
0:40:59 > 0:41:01and the sauces that go round it were actually very...
0:41:01 > 0:41:04Really, really nice. They made the whole thing, actually,
0:41:04 > 0:41:07so I decided to pay £12 for the dessert.
0:41:07 > 0:41:10I had the panna cotta. Thought it was lovely.
0:41:10 > 0:41:13Really fruity, I thought the figs were fantastic. Happy to pay.
0:41:13 > 0:41:15I paid £6.50 for it,
0:41:15 > 0:41:17I thought it was well worth the money.
0:41:17 > 0:41:22I ordered the spotted dick. It was absolutely fantastic.
0:41:22 > 0:41:25I ordered it because it was a classic British dish
0:41:25 > 0:41:29and I was really happy to pay £8 for it tonight.
0:41:29 > 0:41:32So, smiles all round. Well, apart from Jun, of course.
0:41:32 > 0:41:35And while we tot up the final profits,
0:41:35 > 0:41:39let's find out just how many desserts our chefs actually sold.
0:41:39 > 0:41:44And John, as expected, did very well indeed, selling 39 portions.
0:41:44 > 0:41:49Jun was left lagging behind, selling just 24 panna cottas.
0:41:49 > 0:41:52He is now completely reliant on the generosity of his customers.
0:41:52 > 0:41:56So without further ado, time to put our chefs out of their misery
0:41:56 > 0:42:00and find out just who has won this premiership battle.
0:42:00 > 0:42:02No prizes for guessing who won, then.
0:42:02 > 0:42:05Well, no, I know I've won, but let's see how big a margin it was.
0:42:05 > 0:42:081, 2, 3.
0:42:08 > 0:42:09- Oh.- Wow.
0:42:09 > 0:42:11- That's a lot.- That is a lot.
0:42:11 > 0:42:13- Yeah, nearly £600.- 600 quid!
0:42:13 > 0:42:16Yeah, yeah. That's pretty good.
0:42:16 > 0:42:17- Pretty damn good.- Well played.
0:42:19 > 0:42:20Well played to you too.
0:42:20 > 0:42:24A resounding victory today, then, for John Burton-Race
0:42:24 > 0:42:27who earned a fabulous £920.91
0:42:27 > 0:42:30and who will leave the ground a happy man.
0:42:30 > 0:42:33Well, I'll tell you what - I'm not surprised I won.
0:42:33 > 0:42:36I am slightly disappointed that I only won by about £600
0:42:36 > 0:42:38It should have been at least 6,000.
0:42:38 > 0:42:41Yes, never one for understatement, is he(?)
0:42:41 > 0:42:45You know, I lost because John did a fantastic menu.
0:42:45 > 0:42:48Scallops, everyone loves that, beef everyone's favourite
0:42:48 > 0:42:51and the spotted dick, and it probably didn't help
0:42:51 > 0:42:54that I was wearing a red apron.
0:42:54 > 0:42:57But let's not forget that really, both chefs are winners,
0:42:57 > 0:42:58as they have each earned
0:42:58 > 0:43:01a huge amount of money for their chosen charities.
0:43:01 > 0:43:04My charity tonight is the Mare and Foal Sanctuary they look
0:43:04 > 0:43:09after neglected equines and it's something that's dear to my heart.
0:43:09 > 0:43:11My charity today is the Ben Kinsella Trust.
0:43:11 > 0:43:13It raises knife crime awareness.
0:43:13 > 0:43:17Once again two top chefs have shown that they've got what it takes
0:43:17 > 0:43:20to put their menus where their mouths are.
0:43:20 > 0:43:21They think it's all over...
0:43:21 > 0:43:22It is now!
0:43:22 > 0:43:25For a selection of recipes from the series,
0:43:25 > 0:43:29log on to...
0:43:45 > 0:43:48Subtitles by Red Bee Media Ltd