Manchester City Football Club Chefs: Put Your Menu Where Your Mouth Is

Britain's top chefs...

Yee-ha!

..are going up against each other...

This is going to be a good battle.

..to see who can make the most money

from creating fabulous food for the great British public.

It's all about making money.

Our award-winning chefs will be

putting their reputations on the line...

Help me-e-e!

..as they're each challenged to produce

a delicious three-course meal...

Yes!

..for a room full of ravenous diners.

We can't have customers waiting!

We want beef!

-Perfect.

-Wow.

They'll be working in kitchens they've never set foot in before...

This is impossible!

..with a limited budget...

-Deal.

-You've got to go a bit lower than that.

..and up against the deadline of that day's service.

That took forever to cook.

But the big question is, who will make the most money...

Rock on!

..and win?

We came, we saw, we conquered.

Well, today our two unsuspecting combatants really will have

to have their eyes on the ball, keep well onside

and avoid cooking anything foul,

because tonight they are going to be taking over

a swanky hospitality suite

at one of Britain's top premiership football clubs.

Coming up, one chef goes for an early bath...

In that corner. Ready?

..the match is marred by crowd trouble...

I'd just like to say I love Manchester United.

Sorry, Manchester City, Manchester City!

..and whose delicious delights will take the trophy?

Chefs - Put Your Menu Where Your Mouth Is!

Yes, welcome, food fans to the Etihad Stadium,

home of Manchester City FC.

It's a stadium that has seen

many a great sporting event over the years,

but not one quite like the one it's about to host today.

Two culinary athletes at the very top of their game,

one magnificent cook off.

At stake...their reputations.

And first to step into the arena,

a man who's trained under some of the greatest names in food-dom,

whose work is held in the highest esteem

by some of the harshest food critics,

and who's been the head chef at some of London's swankiest restaurants.

He's young, he's dynamic, he's the man who can...

it's Jun Tanaka!

In the kitchen, I'm incredibly focused.

I'm calm, I'm organised and all that energy

and that kind of passion inside me

is on the job that I'm doing at the time.

And taking on the young pretender is the old master himself -

when it comes to cooking, he's been there,

done it and came back with a Michelin star or two.

No stranger to our screens, it's the gastronomic guru himself,

the dark lord of the kitchen ...

John Burton-Race!

I'm very ambitious and just because I'm older,

greyer and slightly fatter than I used to be

doesn't mean to say that I don't want to win.

I do want to win and if you want to beat me

you'll have to be good.

Yes, come and have a go if you think you're hard enough.

So just what is this challenge

our two kitchen heroes have let themselves in for?

Well, like all good premiership stadiums,

Man City has a plethora of corporate hospitality suites

that are there to wine and dine their most prestigious customers -

it's a far cry from a pie and a pint at the back of the stands.

And tonight we're taking over the Connell Club,

where up to 80 paying customers

will be expecting the very best in fine dining.

Our chefs will each have to buy their own ingredients

on a strict budget of £500.

Can we say, then, four quid?

They have 10 hours to do it,

and all the profits will go to charity.

Jun Tanaka and John Burton-Race,

it's time to put your menu where your mouth is.

Man City, I'm not a big fan of Man City.

Why not?

Man United more.

I'm going to go in there saying I love them.

80 people, what do you think?

Yeah. £500 not a lot of money to do fine dining food for 80 people.

It's a lot more covers than I expected,

however we've got a little bit more money to spend

and then it depends who we've got helping us, really.

But considering it's Man City, you would expect a bigger budget

than 500 quid, wouldn't you, really? Let's be honest.

Yeah, they've got plenty of money. Anyway, look, that's what we've got

and we've only got a few hours to do it so come on.

-Good luck.

-Let's do it.

Yes, all smiles for now,

but beneath those tight-lipped grins,

both chefs will be desperate to outdo their rival,

to get the better deal, to sell more dishes

and, of course, to make the most profit and walk away triumphant.

So, what are the strategies they're preparing to deploy?

I've decided to keep it simple,

to give the people what they're used to,

in other words food that they're familiar with in a...

but cooked technically brilliantly,

where the emphasis is on the ingredients.

I love classic combinations of flavour,

but for every single course

I'm going to add something more exciting,

just entice the customers to choose my dish.

So John is going against his own grain and going simple.

And Jun is going to try and tempt the diners with something exotic.

I wonder what it's going to be.

Time for the chefs to decide on their menus,

starting with the first course.

For my starter, I'm doing a sea bream ceviche.

Now what's going to make this dish extra special

is pickled razor clams.

Jun's marinated fish and razor clams

will be served with a herb vinaigrette

and pickled cucumber.

It's a dish packed with mouth-watering taste.

So what does John have to challenge that?

My starter today is scallops,

but it's a bit of a rave from the grave

It was sort of an 80's dish where I put the scallops back in the shell

and cover it with puff pastry.

John's puff pastry-topped Scottish scallops

with Morecambe Bay shrimps and julienne vegetables

will be drizzled with a beurre blanc.

Sounds delicious.

So that's going to be the first choice -

hot steamed scallops or chilled marinated sea bream...

which one would you choose?

Well, planning the menu and cooking it

are two very different kettles of fish -

especially when you are cooking, well...fish!

And, of course, when you are preparing food

in such a daunting venue as a football stadium.

Look at this!

Amazing, actually the pitch looks smaller than I thought.

-It's lovely though, isn't it?

-It's pretty impressive.

Yeah, very impressive indeed. And have you seen the logo?

-You can read Latin?

-No, but I know what it means.

-Oh, do you?

-"Pride in battle."

-That's good.

-And I'm adopting that logo for today.

Pride in battle.

Yes that's my...that's my slogan now.

Forget Manchester City, that's mine.

And as we are in a football ground, boys will be boys...

you've just got to have a kick-around,

even if the groundsman won't let you on the pitch!

This is for the cup.

What cup, which one?

The cup! Ready? Over there in that corner. Ready?

THEY LAUGH

1-all.

That does not work!

Well, I think we've quite clearly established that,

while both our chefs might be dynamite at cooking,

they are rubbish at football.

"Which cup"?! Get into the kitchen, you pair of characters!

Both chefs will have two helpers from the regular kitchen staff,

and to get his team in the mood, Jun tries a gentle pep talk.

OK, guys, so we're cooking for

80 of the Manchester City guests tonight. Are you up for this?

-Yeah, ready.

-Brilliant.

John, however, prefers the more dramatic approach.

Unless something goes wrong, like I die, we're going to win.

Oh, for goodness' sake!

Right, it's time to knuckle down to some proper cooking

as they now have only a few hours left before the diners arrive.

Jun starts by preparing his sea bream.

First it has to be skinned and filleted.

Remember, it will be served raw -

the only element of Jun's dish that needs cooking

is the razor clams.

Really important, before you cook any kind of shellfish,

look out for the ones with the broken shells.

If there are any broken shells in there, don't use them,

and once they're cooked, any which are not open, get rid of those.

You know, Jun went to a razor clam party once... yeah!

He pulled a mussel!

Oh, please yourselves!

Anyway. On the other side of the kitchen,

John is preparing his secret weapon -

a delicate fish mousse to accompany his scallops.

Right, so in here, I've got all the trimmings from the scallops,

I've got two plaice fillets, some cold butter, blanched tarragon,

cayenne pepper and salt and a little cream.

The idea is that you add a different texture...

..and dynamics to the scallop dish.

Back with Jun and his razor clams have finished cooking.

They've opened up nicely...

..they pull out really, really simply like that

and all I want is this part here.

That's what I'm looking for, just that, see that.

Hmm! Doesn't look terribly appetising, Jun.

In fact, the old razor clam can be a bit of an acquired taste -

a thought that John just can't wait to point out.

Razor clams, I love them.

-Yeah.

-It's a bit risky, isn't it?

Why? Why? You think the...

You expect them to appeal...?

..the customers...

Well, you know what...

Not everybody wants that.

I know how John works, he's just trying to put me off my game.

Goes in one ear and comes out the other.

In one ear, out the other and up John's nose hole?!

I do hope someone is going to run that clam under the tap

before it goes on someone's plate!

Anyway, time is ticking away and John needs to start

putting together his scallops,

which will be cooked in their shells with the fish mousse,

a few Morecambe bay shrimps and a puff pastry top.

It must be totally airtight because...

Stuart, are you listening?

..because if it isn't airtight, the scallop won't cook.

If there's a hole in the pastry, it won't cook properly,

so it's just you have to be very, very careful

and that's really a very simple dish,

but there's a lot of stages and techniques to this.

Well, both starters are no doubt going to be delicious,

but this competition isn't just about tickling the taste buds, no -

economics comes into it too,

as the winner will be the chef who makes the most profit.

So getting their ingredients at the best possible prices

was paramount earlier in the day -

and as they both targeted the same fishmonger,

it was a head to head haggle.

Who was prepared to push the hardest?

I'm looking for one type today and that's your gilt-head sea bream.

Yes, we've got some of those in there,

up at the top on the shore there.

-Can I just have a quick look at...?

-Yes of course, help yourself.

I'm looking for about, around 17 fish.

Right, well if you were buying by the box,

I would say this morning,

you would be able to get those for about £30 a box.

So that works out £5 a kilo. £5 a kilo, OK.

Any chance you could do that for £4 a kilo?

I suppose I might just be able to meet you halfway

just to help you out there.

-£4.50.

-Yeah, yeah.

OK, brilliant, thanks for that.

So Jun tries charm and just manages to get 50p a kilo off his sea bream.

Now I wanted £6 a kilo, and I was hoping for £5 a kilo,

but I got it for £4.50.

Now, 50 pence doesn't seem like a lot of money,

but when you're buying in bulk,

it adds up to a lot and every penny counts so I'm really happy.

Yes, Jun is pleased with his 50p off. Can John top that?

I'm after some scallops.

Yes, we have some scallops on here somewhere.

Are they in the shell or out of it?

No, they are shucked, they are out of the shell.

-But have you got the shells?

-Yes, we have some shells as well.

And what about the quality of the meat itself?

Yes, they're very nice this morning.

-There we go, John. They're kilo tubs.

-Kilo tubs.

£18 a kilo, and I would think there's about 24,

25 scallops in the tub.

If I buy three tubs, cause you know, let's face it,

-they're not the biggest scallops in the world.

-No.

-16 quid.

Well I'd meet you halfway, John.

It will break my heart, but I will do it for you.

-Well let's break your heart, then.

-Thank you.

There you go. John manages to be rude

about the size of Jonathan's scallops

and still gets a full £1 off.

And you know, I bet he's still not happy.

The price, not too bad, I would have liked to have done a bit better

but I've got these little babies here, little Morecambe Bay shrimps.

They're going to look fantastic on the menu, so Jun,

I don't even know why you turned up today, because you've lost.

So that's what went on behind the scenes earlier today.

How will it affect the prices on tonight's menu?

Well, Jun's total spend on all the ingredients for his starter

came to £92.04,

and he is going to put his sea bream on the menu at £8.50.

John, on the other hand, spent considerably more -

£134.98 on his scallops

and all the other bits and pieces he's going to need.

He's also putting it on the menu at £8.50,

so he will need to sell a lot more dishes

if he wants to win the round.

Back at the restaurant and tonight's guests are starting to arrive,

and there are a few VIPs in the house.

My name's Alex Williams.

I work here at the football club. I'm a former player.

I'm really looking forward to it, great room and great company.

My name's Joe Corrigan. I'm an ex-player of Manchester City.

The first time I've ever been to anything like this.

I'm really looking forward to it.

The guests haven't got a clue who cooked what,

but the two seafood dishes are quite different in style.

So, will they go for John's hot scallop dish

or Jun's marinated raw sea bream?

Well, before service starts,

our chefs have time to have an opinion of their own,

as they come face to face for the first time

with their opponent's dish.

It's very fresh. I think less basil.

The basil's slightly overpowering. What do you think?

I think the sauce is nice.

I think the balance of the sauce is OK.

I love that, yeah. Delicious.

Right, this is a very simple rave from the grave classic dish.

The scallops nice, nicely cooked,

-I would have added a touch more seasoning personally but...

-Really?

Yeah, I think so. Touch, touch more seasoning.

-You like strong flavours, because I can tell by that.

-Yeah.

Whereas I like delicate and delicious.

I think I'm going to do very well with that.

So John's obviously pleased with his own work,

but anything else anyone wants to add?

In terms of seasoning, it definitely needed more seasoning.

He didn't admit to it, but it did need more seasoning.

Jun's sea bream was very fresh.

It was a lovely summery dish. It's a shame that it's October.

Mmm, so mixed reviews from the professionals,

but what about the diners? Has the menu tickled their fancies?

I'm going to go for the Scottish scallop anyway,

because I've not had that before in a restaurant.

I'm going to go for the sea bream and the main reason is

because the other one is puff pastry and it will fill me up.

The scallops. I'm a big fan of scallops

and I know the sea bream is...

would probably be my choice apart from scallops.

Well, you need to decide quickly,

because it's time to order starters...

-Right, chefs, are you ready?

-Yes!

..as the starters are now under starters orders,

if you see what I mean. Anyway, they're off!

Away, chef, I've got two scallop, one sea bream.

Away, three scallop, one sea bream.

The referee tonight who will be running the pass is

Man City's head chef Lee -

and any nonsense, and he'll be going straight for the yellow card.

-On order, one more scallop, one more sea bream.

-On order?

-Just come out now chef, yeah.

-Yes, sir.

I'm going to go with Scottish scallops to start with, please.

I want the scallop, please.

Sea bream, please.

It's a healthy start for the scallops

meaning this is going to be a tricky service for John,

as all his starters have to be cooked to order.

I need about eight minutes.

And the orders for scallops continue to come in thick and fast...

Away five scallops.

Got two more scallops and another three scallops

and one sea bream all on order.

Can I have a count, is it 13 so far?

..leaving Jun playing catch-up...

Yeah, I'm getting killed. He is selling way, way more scallop.

..and John playing the fool.

It doesn't matter what I do, I always run out of food.

Although I wouldn't joke too soon, John, as there is starting to be

a bit of a sea bream revival.

I'm going to go for the sea bream, please.

Can I have the sea bream, please?

Can I have the sea bream as well, please?

It started off pretty badly,

but now we're selling about the same amount.

Could this be the greatest football stadium comeback

since Man City beat QPR in the 90th minute to take the premiership?!

Scallops.

-Scottish scallops.

-Scallops, please.

-No!

-Six scallop on order.

Sadly for Jun, the raw fish is being given the cold shoulder,

and he's getting walloped by the scallops.

Can I have the hand-dived Scottish scallops, please?

I'd like scallops, please.

Can I have the scallops, please?

If you butter them up and send the first five, please.

In fact, it's so one-sided that all Jun can do is start

a bickering contest on the side to try and distract John.

I'm impressed that you made puff pastry, just today.

-I mean that's a lot of puff pastry to make.

-Three-quarter puff.

Oh, really, you didn't actually buy it in?

Do you know what, though? I've looked at your sauce,

and I've realised why it was so thin and watery

and then it was that plastic stock that you bought from the supermarket.

Why am I making fresh fish stock?

Why am I making fresh chicken stock? Why am I making a butter sauce?

Why am I making the blackberry sauce and cream?

I should just whip down the supermarket and get out a packet!

Yes, I'm not sure Jun's going to win the starters

or the bickering contest.

He'll just have to bite the bullet and let it all go to John,

which hopefully will shut him up!

So far, so good.

But what did the customers think of the food?

I had scallops to start with.

The whole dish itself was absolutely superb.

The pastry was a real, a real compliment

to everything that was involved in the whole thing.

I had the scallop. It was delicious

and if they came out with another one, I'd probably have another one.

Had the sea bream for starter.

Just fancied something different. Nice and light, it was perfect.

A little bit surprised that it was raw.

I ordered the sea bream for my starter.

I was really surprised because

I wasn't actually expecting it to be raw fish,

but it was actually surprising nice.

So it was the rawness of the bream

that seemed to catch the diners out,

but for the real stats on the starters,

we go over to the terraces for the round one results.

-No surprises there.

-Well, I don't know.

You...don't know?

I mean, I did beat you,

but I don't really know exactly how many by. It just felt a lot.

-Are you ready, come on.

-Ready. 1.

2, 3.

-A lot.

-Yep.

Quelle surprise!

Over double the amount. So basically, what's 80, 160...

You're up by at least 180 quid.

Yeah, I know, but it's all on the main course.

-It is.

-The main courses - it's going to be a lot tougher.

So no surprises there,

A convincing round one victory for John,

outselling Jun by more than 2 to 1.

But how does that convert into the all-important profits?

Well, Jun's 20 dishes raised £170 in sales.

Take away the amount he spent on ingredients

and Jun is left with a pretty lame £77.96.

However, John did really well -

his 43 dishes brought in a total of £365.50.

Taking away his expenses,

that leaves him sitting on a Round 1 profit of £230.52.

Not a bad start, and ample time for Jun to catch up

as we go into Round 2 - the main course.

Both chefs will be acutely aware that this is the round

with the big money potential -

both will be desperate to win, neither will want to give an inch.

So what are the culinary big guns

they will be wheeling out to blast their opponent off the pitch?

My main course is going to be herb-crusted lamb

with honey-glazed shallots.

Jun's herb-crusted lamb will be served with truffle gnocchi

and a selection of seasonal vegetables - lip smacking!

So how will John trump that?

Main course today, I've gone for some local beef. A little tournedos,

i.e a small fillet steak with a spiced curry butter on top.

It sounds unusual, but it's absolutely delicious

and all the components in the butter work.

John's fillet of beef will be topped with an aromatic butter,

fondant potato and glazed vegetables.

What a treat, and what a dilemma for the diners.

So this is the best end of lamb. It's the most tender,

so it doesn't need a lot of cooking, so it has to be cooked pink,

and I'm going to make a very vibrant green herb crust to coat it

and it's going to be cooked in the oven and they only take

about five minutes to cook until they're perfectly pink.

John has opted to cook beef...

And I'm loving it. The beef is amazing.

..and once portioned up, he concentrates on preparing

the aromatic butter that will sit on each steak.

Sounds a bit odd, you know. A spicy curry butter for a steak,

but actually it's delicious and it's only a slight flavour.

It's got everything in there, 13 different spices and aromats,

so the idea is you seal the steaks to whatever you want.

I think I'm going to cook all the steaks

about medium tonight, whatever people want,

top it with the spiced butter, and that starts to melt

and creates its own spicy sauce,

and the top part should glaze and bubble.

Right, here we go. That's a perfect butter.

You see the butter's melted, but it's still got some consistency,

and it's starting to colour,

so I know that when this is cold and set,

that half the butter will melt and create this delicious herbed,

spicy sauce and the other half will glaze like that

and put a little light bubbling crust

like a souffle on the top of the steak.

It smells tremendous.

A shame you can't smell it. It really is lovely.

Now with so much to do and so little time to do it in,

you'd think that both chefs would be focused on their food

and forget the earlier bickering over who bought what at the shops.

But you'd be wrong.

I think Jun bought packet stock today. I'm not sure, but I'm not...

What was that about packet stock?

But I'm not one of the chefs. I have to make my own stocks.

-I am making my own stock.

-Oh, I thought that...

My lamb jus, the only thing is those liquid stocks

that you buy in the supermarket,

if I had the time, I would definitely make it.

OK, so there's some chefs make the time.

So John just commented that I bought this ready-made

liquid chicken stock, which I have,

and normally I wouldn't use that at all,

but ultimately, when you do a sauce in five hours, a lamb jus,

so I'm actually making the lamb stock.

Yeah, yadda, yadda, yadda.

Would you two please get on with your cooking!

At least they've got it out of their systems.

That won't have any flavour at all.

Oh no, here we go again!

We'll see, I'll...I'll...

That needs two days, mate.

-Two days?

-Well, at least eight hours. Let's say that.

No way. Maybe back in the '70s.

Right, that's it. You can both go and stand on the naughty step!

And whilst they do, we can remind ourselves of how much money

those two very bad boys spent earlier in the day

when they went shopping -

and how it will influence the price of their main course on the menu.

With both chefs going for expensive cuts of meat, it was essential

they both got great deals.

We start with John and his beef.

This is a full fillet.

Yep. And they all come vacuum-packed, do they?

Vacuum-packed and this is what you call a rump fillet,

butt end fillet.

Right. If I go for six ounces, what's a unit going to cost me?

Have you got a calculator?

We have, yes. 11... £8.25, I think.

Yeah, but I haven't got the money, 8.25.

Now, over the years, John's won many awards for his cooking...

sadly, he's won none at all for his mathematics.

If we did, let's say £20 a kilo for you, how's that?

I don't know. What is that a unit price?

And it's quite infectious!

-Errr...how much...

-No, that's not...

-Errr...

-It's about five, five...

Eight ounces would be £10, wouldn't it? So £1.56 times...

£4 wouldn't be far off the mark, to be honest.

So can we say then 4 quid?

-4.50.

-4.50?

-OK.

Well who knows whether he got a good deal or not -

they lost me when the calculator came out,

but John seems happy, so that's the main thing.

Well, I did the deal - 4.50 a steak.

Fantastic price. He shoots, he scores, the winner is...

Hmm - well let's hope Jun's negotiations go a little easier.

I'm looking for about 15 double best ends of lamb.

So how much is it a kilo?

-7.70 a kilo, Jun.

-7.70 a kilo.

-Yes.

Is there any way you could do it for £5 a kilo?

-£5 a kilo?

-I know, but...

Oh... Oh-oh-ohhh!

I know, but this is the big one

and, you know, I'm buying quite a lot of quantity, you know,

and that £2.50, it will make a huge difference.

Yeah. What if we did it for £6? That's more or less half way on it.

-How's that for ya?

-£6

-£6 a kilo then, Jun.

-Brilliant.

-Thanks so much for that. Really appreciate it.

-No problem.

That was brilliant. I couldn't have asked for more.

£7.50 was the starting price for the lamb.

I went in at £5, which I felt slightly guilty about

because that's taking the mickey, but then I got it for £6 a kilo

for fantastic quality lamb. I couldn't ask for more.

See, John? That's the way to do it - simple!

But how do those prices affect tonight's menu?

Well, Jun ended up in total spending £253.94

on all the ingredients for his mains, including his lamb,

and he's putting his dish on the menu for £18.50.

John's expenditure was only slightly more - £268.95,

but crucially, he's putting his mains on the menu at £22.50,

meaning he will make a full £4 more than Jun on every dish sold.

Back in the restaurant and the price difference

between the beef and the lamb

doesn't seem to have affected the diners' decisions.

I've gone for the lamb, because it's my favourite meat,

so hopefully it will come out perfect, just how I like it.

For the main course, I'm going to go for the lamb,

basically for the truffle gnocchi.

For my main I'm going to go for the fillet steak.

I quite like the idea of the herb butter on top of it.

I've never actually had that with steak before.

So looks like it's going to be a close-run thing.

In the kitchen, it's time for our two chefs to give

their opinions on their rival's dish -

and with the amount of bickering we've had already,

this is not going to be pretty.

Nice bit of lamb, isn't it?

Truffle gnocchi, you've got the flavour.

Simple, effective, nicely balanced dish, I love it.

And the lamb is stunning. I mean, I love Devon lamb.

Obviously I'd say that because that's where I come from,

but that's just like butter.

Yeah, a lovely bit of lamb.

It's very straightforward. Try it for yourself and see what you think.

That butter's lovely.

Really good flavour.

Anyway, love your lamb, lovely. Good luck.

-Yeah, good luck.

-Let's see.

Oh, actually, it was pretty! They both loved each other's dishes.

Ah, but what about behind each other's backs?

I thought Jun's lamb was really good.

The actual flavour of the butter and the beef was delicious.

No, it's true compliments all round. Remarkable.

So with it all to play for, it's time for kick off,

and from the start it's neck and neck.

Right, are you ready now, boys?

Main course, first check going, yeah?

Can I have the fillet steak, please?

The fillet steak, please.

I'm going to go for the lamb please.

The herb-crusted lamb.

Although slowly but surely

John's beef starts to pull in front of its rival.

Away, I need four beef, two lamb away.

But it's not long before the lamb starts to catch up.

Three lamb, one beef on this one, yeah.

Straight after that, Jun, I want three lamb.

First it's beef, then it's lamb...

Two beef, two lamb after this one going now, yeah!

This competition is swinging either way,

a little bit like John's temperament.

What's that steak doing there?

Waiting for the lamb chefs.

I can't keep letting all my glaze go to bits.

Ooh, John's ratty.

But on the up side, he's been practising his maths!

Two twos and one make...

two and two is four and one is five.

Thank you, chef.

We're talking the same language, Lee.

Where's the other three plates?

Two twos.

Two twos and a one.

That's one two. I need two twos.

Two twos, two lamb, two beef.

So that's 10, then.

There we go.

Two twos and a one make five...or ten!

Will someone please explain what's going on?!

It's going really, really well.

It's a little bit confusing, this service.

We've had a few delays with the lamb,

but as far as sales are concerned, we're in the lead.

Well, John may think he's in the lead,

but let's see what the diners think.

For the main course, I had the lamb and the gnocchi

and the truffle. It was beautiful. Really nicely cooked.

Just melted in your mouth, was beautifully nice.

I had the lamb and I thought the coating on the lamb

was really gorgeous.

I thought the lamb was really juicy, really soft

and the gnocchi was really good as well.

Yes, Jun is by no means out of this,

and the orders for lamb are still coming in.

Four lamb away, one more lamb, one beef.

Three lamb, one beef on this one, yeah?

But what about the beef - how's that going down?

I had the fillet steak and it was absolutely delicious.

The sauce I thought was gorgeous.

It was absolutely cooked to exactly how I love it

and the sauce was beautiful, absolutely perfect.

Well, it's end-to-end stuff.

And as main course service comes to a conclusion...

Right, last check away now. One lamb, one beef.

..somebody thinks that he's taken the round.

It's been a real pleasure working with two professional chefs

like you guys, and for that reason,

I can announce that we've won this course as well.

Well, John could be a bit previous.

This round could be a lot closer than he thinks.

Time to reveal the facts.

Right, Jun. I think that was quite a hard service, don't you?

That was, that was pretty difficult.

-I reckon we're about even on how many we sold.

-Do you?

-Yeah.

-I think that I'm ahead.

-Yeah?

-Yeah, absolutely. Let's have a look.

1, 2, 3.

-You are ahead.

-I know.

I'm surprised.

So am I. I thought it was 38.

-27.

-36.

I'm screwed.

Totally.

Yes, Jun really needed to win that round, but is it all over?

Let's check the stats, because it's profit,

not dishes sold, that really counts.

Jun's 27 lamb dishes raised a total of £499.50,

but take away his expenses and that leaves just £245.56 profit.

John's beef brought him in a total of £810 exactly.

Take off expenses and he is left with a main course profit

of £541.05, nearly £300 more than his rival.

Which means, as we enter the third and final round,

that it's now going to be a real uphill struggle for Jun.

Not impossible, though,

as the rules are slightly different for puddings,

as the customers from this point can pay

what they think their dish is worth,

with a minimum of £2 and a maximum of the sky's the limit.

So if he throws himself on the mercy of the customers,

he could still snatch victory if he picks the right dish.

So what do our chefs have in mind for today's pud?

My dessert is going to be a classic panna cotta

but I'm serving it with poached figs and plums scented with rosemary.

It's going to be really different.

Jun's light and creamy panna cotta drizzled with late summer fruits

and rosemary poached figs looks absolutely mouth-watering.

So, what has John got up his sleeve to counter that?

For dessert, no-brainer really.

Here we are in the north west of England

It's got to be spotted dick.

John's take on a classic steamed spotted dick

with double cream custard and blackberry sauce

is a great British favourite -

so choosing between these two delicious desserts

gives the customers a real dilemma.

In the kitchen John starts by soaking the dried fruit

that will be the spots of his spotted dick.

Although this is just a simple spotted dick,

it will be a spotted dick with a slightly different,

I hate the word "twist" but a slightly different approach.

What I've got here is a heavy syrup and a heavy syrup simply is

equal quantities of caster sugar to water and then I've added

a good glass of dark rum

and that rum with the raisins and the delicious sultanas

will be quite interesting, I think, in a spotted dick.

And on the other side of the kitchen,

Jun prepares his panna cotta.

Very, very simple, one of the simplest desserts that you can do.

It's milk, cream, sugar, vanilla pods and that's it.

So I'm going to bring it up to the boil

and then once it cools down a little bit,

I'm going to add some gelatine to that

and then get it into moulds. You can put it inside cups,

any kind of mould that you like, and set it in the fridge,

but it's really important I get this in the fridge

as quickly as possible,

because it's going to take at least three hours to set.

Now, does anyone want to know the history of custard?

The French call this creme anglaise

because unlike most things that the French put their name to,

creme anglaise means "English cream",

so it's one of our inventions unless, of course, you're Spanish

then it's creme Catalana and they'd argue the point with me,

but they'd lose, because I can prove it in history.

So anyway, this is a creme anglaise, or custard.

Ooh, and I just thought it was something

you popped on your rhubarb.

Sometimes I wonder where I got all this skill from, you know?

I mean, that's probably the best custard they're ever going to eat.

Now, custard aside - this competition is about

cold hard culinary economics,

and Jun, who is currently trailing by two rounds to nil,

needs to make up ground.

So when they went shopping earlier today, did he manage to get

a good deal at the fruit market on his figs and plums?

So, how much are the golden plums?

-They're £10.

-For the whole box?

For the whole box. It's a six kilo net weight.

So any chance you could do the whole lot for around 15 quid?

Oh, that's pushing it. I could do the whole lot for 20.

-I can do the whole lot for 20.

-OK, thanks.

-That gets me a little bit of profit.

-Thanks.

-You're welcome.

-Really appreciate it.

-No, no, that's fine.

Well, Jun may be happy with that, but did he out-haggle John?

Blackberries is what I want.

Yeah, fresh Dutch.

These look lovely. how much can you do these for?

I'll charge you 1.75.

No you won't, mate, that's too expensive.

I really only wanted eight punnets.

If I buy the whole tray, what can you do it for?

I'll charge you 1.70 for cash.

Is that the best you can do?

-Definitely, John.

-All right, go on. Thanks a lot, that's a deal.

-Cheers.

Right, blackberries, I've got them.

I'm afraid I've just missed the season for English ones.

These are Dutch, but they smell and taste delicious

and it's... I think the quality will shine through

and they will do just the right job for me, so not quite as cheap

as I wanted to buy them for, but they're still fantastic.

Well, John ought to be a bit happier,

because when we look at their costs, he only spent £53.66 in total

on all his dessert ingredients.

Whereas Jun forked out more at £72.45 -

giving himself less of an uphill struggle

and more of a mountain to climb.

Back in the kitchen, and it's tasting time.

John's spotted dick may have cost less to make,

but does that mean it's not as tasty as Jun's fruity panna cotta?

So, spotted dick.

Eats well, doesn't it?

I kind of like heavier desserts.

-Yeah, it's tasty.

-Oh, yeah.

-It's good.

So what have we got here? Panna cotta.

Yeah, I think the panna cotta could do with more vanilla.

And it's also not, not light enough.

Yeah I'm going to leave it out, let it warm up a bit.

OK, we'll just have to wait and see, won't we,

whether they go for something Italian or British.

Heavy and light.

Yeah.

Let's go.

Well, face to face, all well and good,

but I just bet John has a little something he wants to add...

Panna cotta - I really, really liked the fruit.

Yes, I thought so. Rude!

Well, it doesn't matter, because Jun has a cunning plan.

Hopefully a few footballers out there

and they're going to have a bit of cash, so I expect at least

a couple of hundred quid per portion for this panna cotta.

Yes, good luck, old son - with your dream customers out there,

you've got this game in the bag!

Right, the rules for desserts are a little different -

in this round, the two chefs have to go out to the restaurant and

present their dishes directly to the customers, but it's essential that

Jun gets his pitch just right.

he needs to have done his research and be sensitive to this

very partisan Man City-supporting audience.

I'd just like to say I love Manchester United.

Sorry, Manchester City, Manchester City!

Yes, probably not the best opening line, Jun,

whereas John plays the perfect combo...

yes, flattering the customers...

Wow, what a venue this is. I've never seen anything like it.

..and shameless grovelling.

I'm begging you, pleading...

..pleading with you not to buy that rubbish

and a bit of gelatine, what's that?

Followed by putting the boot in on his opponent, the old one two.

Jun tries a feeble counter.

If you want something within this century,

then you should definitely go for this.

But too late - John shoots, he scores, textbook!

Well done, John.

Go for a real British pudding.

But what do the fans think?

I went for the spotted dick.

I've ordered the spotted dick.

When one comes out in a red chef's apron

and the first words he says is "Manchester United",

even though I hate sultanas and I hate dates, trust me,

I'm going to eat that before I eat the panna cotta.

Yes, looks like Jun shot himself in the foot with his sales pitch,

but surely someone is brave enough to try the panna cotta?

I ordered the panna cotta.

When I first saw the menu I wasn't sure which one I'd go for,

but when the chef came out and showed us the dish

and also said it has rosemary in it,

I thought that was unusual, so I went for that one.

Back in the relative safety of the kitchen

and Jun really has to pull out all the stops now,

and as service starts, he needs orders just for panna cotta.

Right, six spotted dick.

Yup, Jun needs those orders to be just panna cotta...

Two spotted dicks straight away after that.

Panna cotta!

We're going to go with seven spotted dick.

Anyone?

The first orders always reflect how the service is going to go,

and our first orders, the first eight people

have gone for the spotted dick,

so I think, you know, game, set and match. Is it 3 nil?

I'll have spotted dick, please.

Spotted dick.

Oh, sorry, spotted dick, please.

Oh, my god. I think I'm going to run out.

Oh, no, this is damage control! I've completely lost this one.

And I want three spotted dick.

Yes, sir!

You know, we're not... We haven't finished yet,

I'm still waiting for more panna cottas. I've got loads left.

I need to start selling seriously.

Three panna cotta, one spotted dick.

Well, that's one order for three,

but too little, too late -

where did he go so horribly wrong?

The thing is, when it comes to the desserts, if you go out

and try to sell them to a bunch of Manchester City supporters, patrons,

board of governors and ex-football players

and then say and admit to them,

1) he thinks he's in Manchester United

and 2) that he supports them,

3) wears a red apron,

how many panna cotta are you going to sell? Seriously.

Last check away now. Two panna cotta.

Well, a few consolation orders for panna cotta,

but it looks like an early bath for the red team.

Let's find out what the diners thought.

I had the spotted dick.

It was very light as the chef suggested,

and the sauces that go round it were actually very...

Really, really nice. They made the whole thing, actually,

so I decided to pay £12 for the dessert.

I had the panna cotta. Thought it was lovely.

Really fruity, I thought the figs were fantastic. Happy to pay.

I paid £6.50 for it,

I thought it was well worth the money.

I ordered the spotted dick. It was absolutely fantastic.

I ordered it because it was a classic British dish

and I was really happy to pay £8 for it tonight.

So, smiles all round. Well, apart from Jun, of course.

And while we tot up the final profits,

let's find out just how many desserts our chefs actually sold.

And John, as expected, did very well indeed, selling 39 portions.

Jun was left lagging behind, selling just 24 panna cottas.

He is now completely reliant on the generosity of his customers.

So without further ado, time to put our chefs out of their misery

and find out just who has won this premiership battle.

No prizes for guessing who won, then.

Well, no, I know I've won, but let's see how big a margin it was.

1, 2, 3.

-Oh.

-Wow.

-That's a lot.

-That is a lot.

-Yeah, nearly £600.

-600 quid!

Yeah, yeah. That's pretty good.

-Pretty damn good.

-Well played.

Well played to you too.

A resounding victory today, then, for John Burton-Race

who earned a fabulous £920.91

and who will leave the ground a happy man.

Well, I'll tell you what - I'm not surprised I won.

I am slightly disappointed that I only won by about £600

It should have been at least 6,000.

Yes, never one for understatement, is he(?)

You know, I lost because John did a fantastic menu.

Scallops, everyone loves that, beef everyone's favourite

and the spotted dick, and it probably didn't help

that I was wearing a red apron.

But let's not forget that really, both chefs are winners,

as they have each earned

a huge amount of money for their chosen charities.

My charity tonight is the Mare and Foal Sanctuary they look

after neglected equines and it's something that's dear to my heart.

My charity today is the Ben Kinsella Trust.

It raises knife crime awareness.

Once again two top chefs have shown that they've got what it takes

to put their menus where their mouths are.

They think it's all over...

It is now!

For a selection of recipes from the series,

log on to...

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