0:00:02 > 0:00:06- Britain's top chefs...- Yeeha! - ..are going up against each other...
0:00:06 > 0:00:08This is going to be a good battle.
0:00:08 > 0:00:14..to see who can make the most money from creating fabulous food for the great British public!
0:00:14 > 0:00:16It's all about making money.
0:00:16 > 0:00:20- Our award-winning chefs will be putting their reputations on the line...- Help Meeeeee!
0:00:20 > 0:00:25..as they are each challenged to produce a delicious three-course meal...
0:00:25 > 0:00:27- Yes!- ..for a room full of ravenous diners.
0:00:27 > 0:00:31- We can't have customers waiting! - We want beef.- Perfect.- Wow!
0:00:31 > 0:00:35They'll be working in kitchens they've never set foot in before...
0:00:35 > 0:00:37- This is impossible. - ..with a limited budget...
0:00:37 > 0:00:39- 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 > 0:00:49- Rock On!- ..and win?
0:00:49 > 0:00:52We came, we saw, we conquered.
0:00:52 > 0:00:55- Today, queen of cookery, Lesley Waters...- Yes!
0:00:55 > 0:00:58..takes on king of the kitchen, Richard Phillips...
0:00:58 > 0:01:01You and I should be on Strictly next, shouldn't we?
0:01:01 > 0:01:04..in an all-out battle for gastronomic supremacy.
0:01:04 > 0:01:09Coming up: Perfectionist Richard struggles to stay in control.
0:01:09 > 0:01:13They're not big enough, are they? I've told you three times. Is that going to fit in there?
0:01:13 > 0:01:16Lesley faces potential portion disaster.
0:01:16 > 0:01:19Three more lamb left and that's it. One, two, three.
0:01:19 > 0:01:23It's going to be a fierce battle between fish and feta,
0:01:23 > 0:01:27beef and lamb, creme brulee and baklava!
0:01:53 > 0:01:56Great Britain, Great Britain, stand by for action!
0:01:57 > 0:02:00Anything can happen in the next 45 minutes
0:02:00 > 0:02:02because two of the country's best loved chefs
0:02:02 > 0:02:06are about to go head to head in an all-out battle
0:02:06 > 0:02:10for culinary supremacy that will require nerves of steel!
0:02:11 > 0:02:14Our challengers couldn't be more different.
0:02:14 > 0:02:17In one corner, it's London-born Lesley Waters.
0:02:17 > 0:02:22Lesley has run kitchens in top hotels both at home and abroad,
0:02:22 > 0:02:26before opening her own cooking school in rural West Dorset
0:02:26 > 0:02:30and becoming one of Britain's best-loved cookery teachers.
0:02:30 > 0:02:32Very much now, my food is very sort of rustic style
0:02:32 > 0:02:35but quite stylish too.
0:02:35 > 0:02:39But has lovely Lesley got what it takes to vanquish all opposition?
0:02:39 > 0:02:41I've got as much of a chance as any of them.
0:02:41 > 0:02:44I'm going to work hard, really hard.
0:02:45 > 0:02:50Lesley's rival today is the hardest man in cooking, Richard Phillips.
0:02:50 > 0:02:53A chef with scrupulously high standards
0:02:53 > 0:02:56who won his first Michelin star at the age of 29,
0:02:56 > 0:03:00and today runs four restaurants throughout Kent.
0:03:00 > 0:03:04This man takes his cooking very, very seriously.
0:03:04 > 0:03:07My style of cooking is modern British cooking,
0:03:07 > 0:03:09with my French foundations of all of my training.
0:03:09 > 0:03:13Seasonal ingredients, cooked well with great flavours.
0:03:13 > 0:03:16I'm very emotional. I'm very passionate.
0:03:16 > 0:03:21I want the best at all times and I do whatever I have to to get that.
0:03:25 > 0:03:27The battleground today for our duelling chefs
0:03:27 > 0:03:31is going to be deep in the heart of London's Theatreland, Drury Lane,
0:03:31 > 0:03:34in one of its most dazzling restaurants - Sarastro.
0:03:36 > 0:03:39This restaurant is renowned for its sumptuous theatrical decor
0:03:39 > 0:03:41and for its Turkish cuisine.
0:03:41 > 0:03:45So both chefs are going to be tested to the absolute limit,
0:03:45 > 0:03:48cooking authentic dishes in an unfamiliar style.
0:03:48 > 0:03:52They're going to have to pick it up pretty quickly, however,
0:03:52 > 0:03:55as tonight over 60 paying customers are booked in
0:03:55 > 0:03:59and they're expecting an unrivalled three course Turkish delight.
0:04:00 > 0:04:05The menu looks quite interesting, so just looking forward to seeing what the night holds.
0:04:05 > 0:04:08But the challenge doesn't stop there.
0:04:08 > 0:04:12Our chefs will also have to source and buy all their own ingredients.
0:04:12 > 0:04:15They've each got a budget of £500
0:04:15 > 0:04:18and they'll have to seek out the very best deals
0:04:18 > 0:04:20because it's the chef who makes the biggest overall profit
0:04:20 > 0:04:23who will be crowned today's winner
0:04:23 > 0:04:25and all profits will go to their chosen charities.
0:04:27 > 0:04:31Richard Phillips and Lesley Waters, this is the ultimate chef test.
0:04:31 > 0:04:34It's time to Put Your Menu Where Your Mouth Is.
0:04:34 > 0:04:37- Turkish.- Turkish. 60 covers.- Is it your bag?
0:04:37 > 0:04:40I love eating it. I don't know a huge amount.
0:04:40 > 0:04:43I know a bit about it. What about the budget?
0:04:43 > 0:04:45Well, 500 quid. I mean, 60 people, that's pretty tight.
0:04:45 > 0:04:49That's not an awful lot per head so we're going have to be very wise at buying.
0:04:49 > 0:04:53- It's got to be really authentic as well.- Well, I'm not going give too much away.
0:04:53 > 0:04:56- No. Are we not going to help one another then?- No.
0:04:56 > 0:04:58- Good luck, mate. - See you later.
0:04:58 > 0:05:03Well, right now, our chefs might be all chirpy and chummy, but don't be fooled.
0:05:03 > 0:05:08This is a huge challenge, even for two such seasoned professionals.
0:05:08 > 0:05:10so what's their strategy for success?
0:05:11 > 0:05:16With regards to my ingredients, I really need to buy quality Mediterranean fish.
0:05:16 > 0:05:19Good quality ingredients but not necessarily fillet steak.
0:05:19 > 0:05:23I'm going to be using cheaper cuts of meat but good quality.
0:05:23 > 0:05:25So both our chefs are going for quality.
0:05:25 > 0:05:29But this competition will be judged solely on profit,
0:05:29 > 0:05:32so they need to balance, keeping their costs low,
0:05:32 > 0:05:34whilst serving up some corking dishes.
0:05:34 > 0:05:38So what will they offer for the crucial first round - the starters?
0:05:38 > 0:05:42Lesley is going for a traditional Turkish flavour.
0:05:42 > 0:05:46What I'm looking for in the starter is some really good quality feta.
0:05:46 > 0:05:50Creamy but sort of crumbly, and that's going to be really important.
0:05:50 > 0:05:54Lesley's vegetarian starter will pair feta cheese
0:05:54 > 0:05:58with roasted pepper jam, and a fig and black pepper flatbread.
0:05:58 > 0:06:02Richard is looking to the sea for inspiration to beat his competition.
0:06:02 > 0:06:07I want to create some really, really lovely fresh flavours, especially for my starter.
0:06:07 > 0:06:11Think of the Med, think of really fresh fish, grilled fish, lemon dressing.
0:06:11 > 0:06:12That's where I want to go.
0:06:12 > 0:06:17Richard will be creating a starter of grilled fillet of sea bream,
0:06:17 > 0:06:20deep fried calamari, chickpea and radish salad
0:06:20 > 0:06:22and tomato and olive dressing.
0:06:22 > 0:06:27But will it be his dish or Lesley's that will win the diners over?
0:06:28 > 0:06:31Our chefs know that deciding what to serve is one thing,
0:06:31 > 0:06:33but cooking it for over 60 diners
0:06:33 > 0:06:35in a kitchen you've never even seen before
0:06:35 > 0:06:37is a whole new level of challenge!
0:06:39 > 0:06:41Thankfully our chefs will have some support.
0:06:41 > 0:06:45Each of them will have two helpers from the restaurant's regular kitchen staff
0:06:45 > 0:06:48and they're determined to get them fired up.
0:06:48 > 0:06:53- I need you to help me to beat Lesley. You ready? - Yeah.- Yeah.- Let's do it!
0:06:53 > 0:06:57- Are you up for this?- Yes.- Are we going beat these guys.- Yeah.
0:06:59 > 0:07:00Rock on!
0:07:00 > 0:07:03Rock on indeed, Lesley!
0:07:03 > 0:07:05This lively lady is full of beans
0:07:05 > 0:07:07and no sooner has the starting bell rung
0:07:07 > 0:07:10than she's cracking on with her starter.
0:07:11 > 0:07:16So this is the start of my pepper jam.
0:07:16 > 0:07:19It's got sugar, salt, olive oil,
0:07:19 > 0:07:24bay leaf, the big chillies without seeds, all the peppers and garlic.
0:07:24 > 0:07:26We've also got some lemons in there as well, OK.
0:07:26 > 0:07:30And that's basically a jam.
0:07:30 > 0:07:33It's a flying start for gung ho Lesley,
0:07:33 > 0:07:36but her rival is under no illusions about the battle ahead.
0:07:36 > 0:07:39It's going to get very frantic in here later.
0:07:39 > 0:07:41I can feel it already starting to bubble.
0:07:41 > 0:07:44There's lots to do and we haven't got a lot of time.
0:07:44 > 0:07:48While Lesley is taking the rustic 'throw it all in the pot' approach,
0:07:48 > 0:07:50Richard's preparation is forensic.
0:07:51 > 0:07:54We've got our wonderful Turkish radish here.
0:07:54 > 0:07:57So we just need to slice these really thinly with a nice sharp knife.
0:07:57 > 0:08:01Go through them then plunge them into iced water
0:08:01 > 0:08:03and leave them in ice water.
0:08:03 > 0:08:06While Richard is taking complete control of the kitchen...
0:08:06 > 0:08:08You need a sieve. Get a sieve.
0:08:08 > 0:08:11..Lesley is working hard to make her team feel at ease.
0:08:11 > 0:08:17You have to remind me that I'm putting these chillies in whole into the jam.
0:08:17 > 0:08:21Before we serve, we must make sure we remove them.
0:08:22 > 0:08:26While Lesley is used to the more relaxed environment of her cookery school,
0:08:26 > 0:08:30Richard was forged in the fires of restaurant kitchens
0:08:30 > 0:08:32and he's not about to let his rival forget it.
0:08:32 > 0:08:34All right, Lesley? How are we doing?
0:08:34 > 0:08:39- It's a bit alien this, being in a restaurant kitchen.- Why? Does it look like it's been a while?!
0:08:39 > 0:08:43- Look, here we go. Here we go, my love.- Thank you, darling. Where's my gin and tonic?
0:08:43 > 0:08:45That's tonight. If you win, I'll buy you one.
0:08:45 > 0:08:49Do you know what? It's been a long time since I've been in a restaurant kitchen.
0:08:49 > 0:08:53- But you're enjoying it. - I am enjoying it but you have to think on your feet.
0:08:53 > 0:08:55Work with people that don't know us.
0:08:55 > 0:08:59It's like being in the cookery school, working with people that you've never met before.
0:08:59 > 0:09:03- Yeah, you're good with that I suppose.- Except that these guys know a lot more.
0:09:03 > 0:09:07You might have more patience than me. Anyway, I've got to get on. I can't talk.
0:09:07 > 0:09:09Are you sure? You can stay and chat!
0:09:09 > 0:09:13Well, our chefs are coming at this challenge from two very different angles.
0:09:13 > 0:09:15Lesley is a first class team builder.
0:09:15 > 0:09:19We're using plain flour, not a strong bread flour for these.
0:09:19 > 0:09:23You'd normally use a strong bread flour which would take a lot more kneading.
0:09:23 > 0:09:25Richard, on the other hand,
0:09:25 > 0:09:29has come straight from the tough love school of team motivation.
0:09:30 > 0:09:33This is mine, this is yours. You could hold a door open with that, couldn't you?
0:09:33 > 0:09:36I tell you what, I'll do it. Leave it. Leave it.
0:09:36 > 0:09:39I think Richard might be getting a bit stressed.
0:09:42 > 0:09:45- What are you standing there doing nothing for? You want a job?- Yeah.
0:09:45 > 0:09:48OK, let's give you a job to do. You can't stand there.
0:09:48 > 0:09:51We won't get this food cooked if you're standing there doing nothing.
0:09:51 > 0:09:54My boys need to speed up a little bit. I'm having to repeat myself.
0:09:54 > 0:09:56I feel a bit like a parrot today!
0:09:56 > 0:10:00While Richard is terse, tough and demanding,
0:10:00 > 0:10:03Lesley seems to be having a whale of a time!
0:10:03 > 0:10:06But she hasn't forgotten that she's in a competition.
0:10:06 > 0:10:08She's seen that her rival is tense
0:10:08 > 0:10:11and she's not about to miss a chance to have a little dig.
0:10:11 > 0:10:14You need to wear this. How do you feel about that?
0:10:14 > 0:10:18- I know what you really want to say. - I'd like to put it where the sun doesn't shine.
0:10:18 > 0:10:22- Do you think it will suit me? - Look at me. Gorgeous!
0:10:24 > 0:10:28I tell you what I'll do. If I lose, I'll wear it for a week.
0:10:28 > 0:10:30- You're on.- Is that a deal? - Yeah, it's a deal.
0:10:30 > 0:10:34Oh, Richard! That's a brave bet to make in a competition as unpredictable as this!
0:10:36 > 0:10:39Remember this challenge is not just about the cooking.
0:10:39 > 0:10:42The winner will be the chef that makes the most profit.
0:10:42 > 0:10:45So earlier in the day the chefs set out to buy
0:10:45 > 0:10:47all their ingredients as cheaply as possible.
0:10:47 > 0:10:51- Morning.- Morning, how are you doing? - I'm all right, thank you.
0:10:51 > 0:10:55Richard is quick to pin-point some Mediterranean Gilt Head Bream
0:10:55 > 0:10:57and he goes in for the kill.
0:10:57 > 0:11:00So what's the best price I can have on this?
0:11:00 > 0:11:03I can go 8.50 a kilo on the whole fish there.
0:11:03 > 0:11:068.50 a kilo. Yeah, that's not too bad. Eight quid?
0:11:06 > 0:11:09No, I can't do eight quid. 8.50.
0:11:09 > 0:11:12I don't do the haggle. I go straight in at my best price.
0:11:12 > 0:11:16- All right. 1.50 a portion is a pretty good price. - And that's fair as well.
0:11:16 > 0:11:20So Richard tested the water, but fishmonger Jonathan wouldn't budge
0:11:20 > 0:11:24on his offer of trade price for the fish.
0:11:24 > 0:11:27Did Lesley do any better shopping for her starter?
0:11:28 > 0:11:31She headed to a Turkish supermarket in search of feta.
0:11:32 > 0:11:35Hiya. I'm buying quite a lot of this feta cheese.
0:11:35 > 0:11:37Can you do me a deal on that?
0:11:37 > 0:11:40For whole shopping, I will give you a 5% discount.
0:11:40 > 0:11:44- You wouldn't do 10, would you? - I give you 10% discount.
0:11:44 > 0:11:49- 10%.- Yeah. It will be around £29. Will it be all right? Instead of £32.
0:11:49 > 0:11:50£28?
0:11:52 > 0:11:53OK, no problem.
0:11:54 > 0:11:59You don't ask you don't get. Thank you very, very much.
0:11:59 > 0:12:02Well, in a competition where every pound counts,
0:12:02 > 0:12:05Lesley's played a blinder by knocking the manager down
0:12:05 > 0:12:08even further than the 10% discount he first offered!
0:12:11 > 0:12:13So how will their expenditure influence how our chefs
0:12:13 > 0:12:16price up their starters on tonight's menu?
0:12:17 > 0:12:20Well, with all the ingredients included,
0:12:20 > 0:12:22Richard spent a total of £101.03
0:12:22 > 0:12:26and has put his first course on the menu at £8.95.
0:12:28 > 0:12:30Lesley's total spend on her starter
0:12:30 > 0:12:34was substantially less than her opponent's at just £65.25.
0:12:34 > 0:12:40But she has priced her dish over two pounds cheaper than his at £6.25.
0:12:40 > 0:12:43So she's going to need to sell a higher number of starters
0:12:43 > 0:12:44to win the round.
0:12:48 > 0:12:51Back in the restaurant kitchen, our chefs have each prepared
0:12:51 > 0:12:54a sample starter for their opponent to taste.
0:12:54 > 0:12:56What will they make of what they're up against?
0:12:56 > 0:13:01This is lovely. I could almost be in Turkey. Lovely. Really nice,
0:13:01 > 0:13:03Lucky guests that are coming up for service.
0:13:03 > 0:13:05Oh. Wow!
0:13:05 > 0:13:08I cooked it very simple, very straight forward. Do you like it?
0:13:08 > 0:13:12- Do you think I'll sell many? - Yeah, I do. I think that's stunning.
0:13:13 > 0:13:16Well, face to face it's all very complimentary
0:13:16 > 0:13:18but come on Richard, what do you really think
0:13:18 > 0:13:21about your rival's starter?
0:13:21 > 0:13:23I would imagine it's very, very cheap.
0:13:23 > 0:13:27There wasn't a lot spent on it. There was no meat, there was no fish.
0:13:27 > 0:13:31I would probably feel a little bit hard done by if I'd spent £7 on that.
0:13:31 > 0:13:33Ah, interesting!
0:13:33 > 0:13:37Richard clearly thinks his dish will hold greater appeal for the diners.
0:13:37 > 0:13:39But what did Lesley make of it?
0:13:39 > 0:13:42The fish was beautiful, beautifully served.
0:13:42 > 0:13:46The squid, well, it was just so tender. It was lovely.
0:13:46 > 0:13:50But mine was just as good. Just different style of food, that's all.
0:13:50 > 0:13:52While Lesley has gone for a cheaper starter,
0:13:52 > 0:13:54Richard has gone for appeal.
0:13:54 > 0:13:57But will our diners favour fish or feta!
0:13:58 > 0:14:02As service draws closer, Richard is fully focussed on tactics.
0:14:02 > 0:14:07I'd really like to cook it to order but I've had a problem this afternoon with communication,
0:14:07 > 0:14:09so I want to take the pressure off myself.
0:14:09 > 0:14:12I'm just going to sear and caramelise off that skin now,
0:14:12 > 0:14:15put it into a tray and cut down the pressure during service.
0:14:15 > 0:14:19Well, Richard had better hope that his plan will work
0:14:19 > 0:14:22because the hour of reckoning is almost upon our chefs.
0:14:23 > 0:14:25The diners have started to arrive.
0:14:25 > 0:14:29They look hungry and soon over 60 of them will be seated
0:14:29 > 0:14:31and baying for food.
0:14:34 > 0:14:38In charge of proceedings at the pass tonight will be Ali,
0:14:38 > 0:14:41the restaurant's own resident head chef.
0:14:41 > 0:14:44He'll be making sure that our chefs don't short-serve his diners.
0:14:44 > 0:14:46But he doesn't speak the best English,
0:14:46 > 0:14:50which should make for an interesting relationship with Richard,
0:14:50 > 0:14:53who's been having issues with communication all day.
0:14:53 > 0:14:57Don't touch the heat. Don't touch the heat. I might as well talk to the wall.
0:14:57 > 0:15:01Outside in the restaurant, the guests are getting seated.
0:15:01 > 0:15:06They have no idea which chef has cooked which dishes, but their expectations couldn't be higher.
0:15:06 > 0:15:09I'm looking forward to obviously being served by these great chefs.
0:15:09 > 0:15:12I really expect the food to be really, really good.
0:15:12 > 0:15:17I'm expecting something different. I've never tried Turkish food before so hopefully it will be good.
0:15:17 > 0:15:21The first enviable choice our diners get to make tonight is between the starters.
0:15:21 > 0:15:25Lesley's marinated feta versus Richard's fillet of sea bream.
0:15:25 > 0:15:28But whose dish will it be?
0:15:28 > 0:15:33I did go for the feta cheese because I really like the idea of the red pepper jelly,
0:15:33 > 0:15:36but also the flatbread that had fig and black pepper in it.
0:15:36 > 0:15:43The flamed sea bream and deep fried calamari, chickpea and radish salad sounds divine. I can't wait!
0:15:43 > 0:15:44Hidden away in the kitchen,
0:15:44 > 0:15:47our chefs are racing to make their final preparations.
0:15:47 > 0:15:50They're on absolute tenterhooks
0:15:50 > 0:15:52and then the first orders come through.
0:15:55 > 0:15:57One sea bream, One feta.
0:15:57 > 0:16:00With one order for each chef, the flood gates open
0:16:00 > 0:16:04and more orders start pouring in, Ali calling them out rapid-fire.
0:16:04 > 0:16:07One sea bream, one feta, two sea bream, one feta, four sea bream.
0:16:07 > 0:16:10- How many was that?- Two feta.
0:16:10 > 0:16:12No, how many sea bream?
0:16:13 > 0:16:16- Three sea bream, four sea bream. - Four sea bream all day.
0:16:16 > 0:16:19- And five sea bream. - Five sea bream all day.- Yes.
0:16:21 > 0:16:24Oh! Already, Richard's finding Ali hard to follow.
0:16:24 > 0:16:27But one thing is clear. His sea bream is off to a great start!
0:16:29 > 0:16:30I'd like the sea bream please.
0:16:30 > 0:16:34Richard's having to finish grilling each fish portion to order,
0:16:34 > 0:16:38so this early success isn't helping his stress levels.
0:16:38 > 0:16:41OK, calamari. Calamari, chef. Calamari, let's go.
0:16:41 > 0:16:44These first few orders have not been good for Lesley.
0:16:44 > 0:16:49This competition is all about profit and her dish is priced at less than Richard's,
0:16:49 > 0:16:52so she really needs to keep up or this round is lost!
0:16:53 > 0:16:56It's gone a little bit quiet now. Let's hope we get some more.
0:16:59 > 0:17:03Out in the restaurant, both dishes seem to be going down well.
0:17:04 > 0:17:07And then, for Lesley, a breakthrough!
0:17:07 > 0:17:10- Can I have the feta please? - Marinated feta please.
0:17:10 > 0:17:13There's suddenly a flurry of interest in her feta
0:17:13 > 0:17:16and the laughing lady is back in the game!
0:17:16 > 0:17:18- Six feta.- Yes! - Six sea bream.
0:17:18 > 0:17:20Oh, but not for long!
0:17:20 > 0:17:24Ah, beast! Beast!
0:17:24 > 0:17:26Six sea bream. I'd love to chat!
0:17:26 > 0:17:29Six sea bream. Another mighty order for Richard.
0:17:29 > 0:17:31Could it be that our Lesley
0:17:31 > 0:17:34is heading for a bit of a fishy whitewash?
0:17:37 > 0:17:40The first round has been a baptism of fire for our chefs,
0:17:40 > 0:17:43but before we find out how many dishes each of them have sold,
0:17:43 > 0:17:45what did the diners think of the food?
0:17:45 > 0:17:49I ordered the sea bream with calamari,
0:17:49 > 0:17:52which was really, really yummy.
0:17:52 > 0:17:54I ordered the feta cheese with the jam.
0:17:54 > 0:17:57Very nicely presented. It was a good amount of food.
0:17:57 > 0:18:01No complaints, but the bottom line is, will it be Richard's sea bream
0:18:01 > 0:18:05or Lesley's feta that has sold the highest number of portions?
0:18:05 > 0:18:08One, two, three.
0:18:10 > 0:18:13- Oooh! Wow! - I'll take it. I'll take that.
0:18:13 > 0:18:15Oh, yeah. Well done, you.
0:18:15 > 0:18:18Right, well, I guess we better get on with the mains.
0:18:18 > 0:18:20- Come on.- Good luck. - Let's see how that goes.
0:18:20 > 0:18:24Oh, that's a convincing win for Richard on number of dishes sold.
0:18:24 > 0:18:29But the all-important question is, how much profit have they made?
0:18:29 > 0:18:33Lesley's 25 starters bagged her a total £156.25.
0:18:33 > 0:18:36So when she takes off the cost of ingredients,
0:18:36 > 0:18:40that leaves her with a tidy profit of £91.
0:18:42 > 0:18:44It's good, but not good enough.
0:18:44 > 0:18:50Richard sold 41 dishes and brought in a total of £366.95.
0:18:50 > 0:18:55After costs that gives him a cracking profit of £265.92
0:18:55 > 0:18:58and shoots him into the lead.
0:18:58 > 0:19:00But that was just round one
0:19:00 > 0:19:02and the big profits are still out there to be won!
0:19:08 > 0:19:11It's time for round two - the main course.
0:19:11 > 0:19:12In terms of potential profit,
0:19:12 > 0:19:15this is the stage of the contest with the highest stakes,
0:19:15 > 0:19:19so what are our two gastronomic giants planning to serve up?
0:19:21 > 0:19:26Main course wise, I'm thinking beef. I'm going go down the route of maybe cooking beef two different ways.
0:19:26 > 0:19:30A slower cooked beef but I'm then going to do a rubbed rump of beef.
0:19:30 > 0:19:33Richard has chosen to cook a roast rump of beef
0:19:33 > 0:19:37on a slow-cooked beef shoulder bed, with Turkish mint butter,
0:19:37 > 0:19:40spiced roasted couscous and a red wine sauce.
0:19:40 > 0:19:42But what of his opponent?
0:19:42 > 0:19:47For my main course, I'm going to do a slow roasted shoulder of lamb.
0:19:47 > 0:19:48It's a rustic dish.
0:19:48 > 0:19:52It's not going to look incredibly refined but it's full of flavour.
0:19:52 > 0:19:55Lesley has decided to offer the customers
0:19:55 > 0:19:58a slow roasted lamb shoulder with lemon and oregano
0:19:58 > 0:20:01and a pomegranate, pine nut and green bean salad.
0:20:03 > 0:20:06Which dish will grab the diners' attention
0:20:06 > 0:20:08and then grab the biggest profits?
0:20:08 > 0:20:12And who will be crowned the winner of today's challenge?
0:20:12 > 0:20:14Bring on Round Two!
0:20:14 > 0:20:17Right, come on, guys, we really need to move it.
0:20:17 > 0:20:19Both our chefs know that they've got to use every second
0:20:19 > 0:20:23of their limited prep time to make their dishes as tasty as they can be.
0:20:25 > 0:20:27Lesley wants to create a rich stock for her lamb
0:20:27 > 0:20:31by using the bones trimmed from the shoulder meat.
0:20:31 > 0:20:33Meat stock generally takes a lot longer to cook,
0:20:33 > 0:20:36sometimes eight, nine hours simmering
0:20:36 > 0:20:40but we will still get some flavour from it if we roast the bones first.
0:20:40 > 0:20:46I'm going to cover with cold water, some onions and hope for the best!
0:20:47 > 0:20:49That's the spirit Lesley!
0:20:49 > 0:20:51Richard is aiming to inject flavour into his dish
0:20:51 > 0:20:54via a much quicker method.
0:20:54 > 0:20:57A nice little find in the Turkish supermarket, some nice seasoning,
0:20:57 > 0:21:02some kebshi spices. This is like a mixed spice but from Turkey.
0:21:02 > 0:21:06We're going to roll this in our spices
0:21:06 > 0:21:09then I'm going to roll this up in cling film now
0:21:09 > 0:21:12and let that marinade like that for three hours.
0:21:12 > 0:21:14All this attention to detail is commendable
0:21:14 > 0:21:18but it won't mean a thing if our chefs don't make serious profits.
0:21:19 > 0:21:21Earlier today, when they went shopping,
0:21:21 > 0:21:25they knew they had to keep their costs to an absolute minimum.
0:21:25 > 0:21:29Lesley was after the best price for her shoulders of British lamb.
0:21:29 > 0:21:33- What is it a pound? - They are £2.75 a pound.
0:21:33 > 0:21:36- If I buy eight can you do me a deal? - I can do you £2.50.
0:21:36 > 0:21:39£2.50 a deal? Could we do it for £2.25?
0:21:40 > 0:21:42Oh, Lesley's determined to push it
0:21:42 > 0:21:45but will she get the result she's after?
0:21:45 > 0:21:48For his beef, Richard decided to get straight on the phone
0:21:48 > 0:21:50to a meat supplier.
0:21:51 > 0:21:54I reckon for something like beef cheeks, ox cheeks, blade,
0:21:54 > 0:21:55something like that.
0:21:55 > 0:21:58This will be Richard's biggest expenditure of the day
0:21:58 > 0:22:02so it's vital he gets the lowest price he possibly can.
0:22:02 > 0:22:04Can you knock a little bit off that kilo for us?
0:22:04 > 0:22:08You've got to be tough in this game. I've got money to make tonight.
0:22:08 > 0:22:11£11.50. Brilliant. All right, you knocked a quid off, brilliant.
0:22:11 > 0:22:14Richard does his best to get the price down
0:22:14 > 0:22:18and he's rewarded with £1 per kilo off the original asking price.
0:22:20 > 0:22:23But can Lesley match his success?
0:22:23 > 0:22:25£2.25. It's a bit of a push.
0:22:25 > 0:22:27- Yeah, I suppose I can because they're quite big.- Yeah?
0:22:27 > 0:22:29- £2.25 yeah.- You've got a deal.
0:22:29 > 0:22:33I'm really pleased with that. I think I got a really good deal
0:22:33 > 0:22:36and best of all, it looks like fantastic lamb.
0:22:36 > 0:22:38Oh, hasn't she done well!
0:22:38 > 0:22:42But how will the amounts they've spent affect the menu prices
0:22:42 > 0:22:44our chefs give their main courses?
0:22:44 > 0:22:50Richard's total spend on his main course ingredients came to £144.35
0:22:50 > 0:22:53and he's decided to put his beef on the menu at a weighty £19.95.
0:22:55 > 0:22:58But will a price that high put the diners off?
0:22:59 > 0:23:03Lesley's total spend on mains came to £164.92
0:23:03 > 0:23:08and her lamb will go on tonight's menu at £16.25.
0:23:08 > 0:23:11So she spent more than Richard, but she's charging less
0:23:11 > 0:23:14so she's going to have to sell a lot more dishes.
0:23:14 > 0:23:18Will Lesley pull it off or will Richard extend his lead?
0:23:19 > 0:23:22Right come on, guys, we really need to move it.
0:23:22 > 0:23:25I need to get this lamb in the oven as soon as possible.
0:23:25 > 0:23:28In the restaurant kitchen, Lesley is preparing her main course.
0:23:28 > 0:23:31Potatoes and shallots go in to the tray first
0:23:31 > 0:23:33followed by fresh herbs.
0:23:33 > 0:23:37Just rip it, sprinkle that over your potatoes,
0:23:37 > 0:23:41and then your lamb and here it is.
0:23:41 > 0:23:45What we've done is lemon juice, black pepper and salt
0:23:45 > 0:23:49and we're just going to place that,
0:23:49 > 0:23:51we're not going to sear it,
0:23:51 > 0:23:53we're not going to do anything like that.
0:23:53 > 0:23:55Nothing gets thrown away.
0:23:55 > 0:23:57The rinds of the lemons get scattered on top
0:23:57 > 0:24:01together with the hot stock fresh from the roasted bones.
0:24:01 > 0:24:03Pour on the stock, then that gets covered
0:24:03 > 0:24:06with a really tight fitting lid or tin foil
0:24:06 > 0:24:08and it goes in the oven for three and a half to four hours
0:24:08 > 0:24:11and that's it.
0:24:11 > 0:24:14Lesley's dish now requires a long time in the oven.
0:24:14 > 0:24:16But with only three hours until the start of service,
0:24:16 > 0:24:19is she going to have enough time to actually cook it?
0:24:19 > 0:24:23Richard's side of the kitchen is a little more frenetic.
0:24:23 > 0:24:28We need to get those pans, frying pans, frying pans to cook my beef.
0:24:29 > 0:24:33Richard is a chef who knows exactly what he wants but once again,
0:24:33 > 0:24:36communication is proving a bit of an issue.
0:24:36 > 0:24:39They're not big enough are they? Look, I've told you three times.
0:24:39 > 0:24:41Is that going to fit in there?
0:24:41 > 0:24:45Richard's main dish is made up of two pieces of beef cooked separately.
0:24:45 > 0:24:49The first, the rump, Richard's already marinating in his Turkish spices,
0:24:49 > 0:24:53but the second, the beef blade, needs to be seared
0:24:53 > 0:24:55before a long, slow cook.
0:24:55 > 0:24:59That's what I want to be hearing, sizzling straight away.
0:24:59 > 0:25:01Remembering your starting point,
0:25:01 > 0:25:05that's the first area where we are going to turn it over.
0:25:05 > 0:25:08OK, so there's my beef, now caramelised.
0:25:08 > 0:25:11That's what we're looking for, look at that beautiful caramelisation
0:25:11 > 0:25:13and that's what I'm looking for.
0:25:13 > 0:25:16Four hours in the oven, that's going to be just beautiful.
0:25:16 > 0:25:18Four hours Richard?
0:25:18 > 0:25:22That's going to be tight. It's nearly four o'clock now!
0:25:22 > 0:25:25Both our chefs are under real time pressure here
0:25:25 > 0:25:28and even laid-back Lesley's now getting into a bit of tizz.
0:25:28 > 0:25:30Salt. Salt. Where's it gone?
0:25:30 > 0:25:33Salt. Salt. Where's it gone?
0:25:34 > 0:25:38Lesley may be cooking a lovely Turkish dinner, but look at the time
0:25:38 > 0:25:41and she still hasn't managed to get it in the oven.
0:25:41 > 0:25:43Oh! I forgot the garlic.
0:25:43 > 0:25:47Just cut the garlic in half, wash it really well, cut it in half.
0:25:47 > 0:25:50That's me just being very, very eager to get it in.
0:25:50 > 0:25:52Less haste more speed as they say.
0:25:53 > 0:25:56That's it Lesley, bung it in there!
0:25:57 > 0:26:00Which dish will win the favour of tonight's diners?
0:26:00 > 0:26:03Richard's Turkish take on a classic beef dinner
0:26:03 > 0:26:07or Lesley's rustic bowl of zesty lamb?
0:26:07 > 0:26:09Before we find out, let's see how our chefs rate
0:26:09 > 0:26:11each other's greatest weapons!
0:26:12 > 0:26:16- This is lovely.- A bit of mint, a bit of freshness.- Lovely textures.
0:26:19 > 0:26:20It's cost me a lot though.
0:26:20 > 0:26:23That's not cheap so I need to make sure I sell a lot.
0:26:23 > 0:26:26- And you've got lamb.- It's a meal in a pot. You've got garlic...
0:26:26 > 0:26:27Turkish cuisine is quite a lot like that.
0:26:27 > 0:26:30- It's quite a lot of cooking in one pot, isn't it?- Yeah, absolutely.
0:26:30 > 0:26:32Lovely and tender, packed full of flavour, fresh
0:26:32 > 0:26:36- and I love that zestiness from the lemon.- Yeah.- Brilliant.
0:26:36 > 0:26:39Oh, once again our chefs are being guarded!
0:26:39 > 0:26:42Come on guys, are you feeling confident
0:26:42 > 0:26:45or has your opponent's dish got you quaking in your boots?
0:26:45 > 0:26:48Turkish food on a plate, that's pretty much what you get out of there.
0:26:48 > 0:26:51Really good and I think she'll do well with that.
0:26:51 > 0:26:55I think mine's more Turkish somehow, it's more sort of rustic
0:26:55 > 0:26:59so I'm hoping mine's just going to beat him.
0:27:00 > 0:27:03We'll see which of these two has judged their menu right
0:27:03 > 0:27:05by what the customers think.
0:27:05 > 0:27:07Which dish will they go for? Lesley's or Richard's?
0:27:09 > 0:27:12I've ordered the beef because I'm not normally a fan of couscous,
0:27:12 > 0:27:13but I want to see what the chefs do with it.
0:27:13 > 0:27:18I've ordered the lamb and I'm quite looking forward to the oregano and pomegranate combination.
0:27:18 > 0:27:22Going into this round, Lesley's the one under real pressure
0:27:22 > 0:27:24after losing the first round to Richard.
0:27:24 > 0:27:28The ingredients of her main course cost more than her rival's
0:27:28 > 0:27:31but she's priced her dish cheaper than his
0:27:31 > 0:27:34so she must sell substantially more dishes.
0:27:34 > 0:27:37And then - they're off!
0:27:37 > 0:27:40- Three beef, one lamb.- Three beef, one lamb. OK, three couscous, go.
0:27:40 > 0:27:43Oh, three beef, one lamb. Not a great start for Lesley.
0:27:45 > 0:27:48But Richard gets straight into the rhythm.
0:27:49 > 0:27:52You and I should be on Strictly next, shouldn't we.
0:27:52 > 0:27:55- What's next?- New order, four beef.
0:27:55 > 0:27:58Yeah. I said cover, I said cover.
0:27:58 > 0:28:00Oh, that's got to hurt!
0:28:00 > 0:28:03Already, that's seven beef to just one lamb.
0:28:03 > 0:28:06OK, guys, you know what we're doing, let's go, let's go, let's go!
0:28:06 > 0:28:08Four couscous. Four.
0:28:08 > 0:28:11Forgetting to put the lemon on, it's part of the dish.
0:28:11 > 0:28:13Nice and hot, we've got to keep the food hot.
0:28:13 > 0:28:15Richard has the upper hand here in that he's more used
0:28:15 > 0:28:18to the intense pressure of restaurant service.
0:28:18 > 0:28:21I knew this was going to be the stressful one.
0:28:21 > 0:28:23I feel really out of my depth here.
0:28:23 > 0:28:26Things like this, forgetting lemon.
0:28:27 > 0:28:29In the restaurant,
0:28:29 > 0:28:32our diners are having a whale of a time tucking into their grub.
0:28:32 > 0:28:36But in the kitchen, it's like a pressure cooker.
0:28:36 > 0:28:39Once again, Richard's restaurant experience is showing.
0:28:39 > 0:28:43Can someone give me a count on how many covers are left to order?
0:28:44 > 0:28:47Because while Lesley's just hoping for more lamb orders
0:28:47 > 0:28:50he's planning ahead to make sure he's got enough beef
0:28:50 > 0:28:52to last to the end of service.
0:28:53 > 0:28:56Seven orders. How many people? How many people?
0:28:56 > 0:28:59- 21.- 21. Thank you.
0:28:59 > 0:29:03Richard's keeping his portion sizes under the tightest control
0:29:03 > 0:29:07which means our diners are getting very different dishes for their money.
0:29:07 > 0:29:11The diners who order Richard's beef are getting a modest serving
0:29:11 > 0:29:17which they're paying almost £20 for and it seems the feedback is mixed.
0:29:17 > 0:29:21I ordered the rump of beef, good flavours coming out of it.
0:29:21 > 0:29:24I had the beef and frankly I was a bit disappointed,
0:29:24 > 0:29:27because it came up a bit cold which was disappointing.
0:29:27 > 0:29:31My wife, who had the lamb, had made the better choice.
0:29:31 > 0:29:34The diners who order Lesley's lamb are getting a big bowl
0:29:34 > 0:29:37of rustic style grub for just £16
0:29:37 > 0:29:41and it seems to be going down an absolute treat.
0:29:41 > 0:29:42I had the lamb as a main course.
0:29:42 > 0:29:45It was more like a Lancashire hotpot really.
0:29:45 > 0:29:47I mean it was really, really tasty.
0:29:47 > 0:29:48I had the lamb for my main course
0:29:48 > 0:29:50and when it arrived it looked lovely.
0:29:50 > 0:29:52I couldn't finish it
0:29:52 > 0:29:54I was very happy with mine.
0:29:54 > 0:29:56Oh, what a turn up!
0:29:56 > 0:30:01Could this mark the beginnings of a comeback for our lady?
0:30:01 > 0:30:03Well, we'll see, because while Lesley's generous portions
0:30:03 > 0:30:06are going down a treat in the restaurant,
0:30:06 > 0:30:09in the kitchen, she's just realised something
0:30:09 > 0:30:12that could stop her hopes in their tracks.
0:30:15 > 0:30:17These are going, yeah?
0:30:17 > 0:30:19OK, I'm running out of lamb.
0:30:19 > 0:30:21I just heard she's running out of lamb, that's good for me.
0:30:21 > 0:30:23I think my portions are too big.
0:30:25 > 0:30:28Oh, it looks like Lesley has made a major miscalculation
0:30:28 > 0:30:30with her portion sizes.
0:30:30 > 0:30:34Could this blow her chances of a comeback right out of the water?
0:30:35 > 0:30:39If Lesley does run out of lamb, she knows the rules of the game.
0:30:39 > 0:30:43Any diners whom she fails to provide for can be served by her rival.
0:30:43 > 0:30:46How many more is left to come on?
0:30:46 > 0:30:49- Eight more lamb left altogether. - Are you all right on that?
0:30:49 > 0:30:51No. I've got three more lamb left and that's it.
0:30:51 > 0:30:53One, two, three.
0:30:54 > 0:30:56With eight more lamb orders outstanding
0:30:56 > 0:30:58and only three more servings left,
0:30:58 > 0:31:01Lesley is staring into the face of disaster!
0:31:02 > 0:31:05I've run out of lamb
0:31:05 > 0:31:08which means that Richard is going to cover it,
0:31:08 > 0:31:10which means I'm losing all those orders.
0:31:10 > 0:31:12Damn!
0:31:12 > 0:31:15Oh, Lesley, what a crusher!
0:31:15 > 0:31:18Your remaining five diners will be offered Richard's beef
0:31:18 > 0:31:20at the same price as your lamb!
0:31:20 > 0:31:22That's five sets of profits that you loose
0:31:22 > 0:31:24and they go straight to your rival.
0:31:24 > 0:31:28- Can I help you?- No, I'm all right. - Are you sure?
0:31:28 > 0:31:32If you want to turn that into about double the portion.
0:31:32 > 0:31:35- Let's get a sharp knife. - Slice thin, baby, slice thin.
0:31:35 > 0:31:39As the last plates go out Lesley knows that her chances
0:31:39 > 0:31:43of turning this competition around have taken a major battering.
0:31:43 > 0:31:45Main course service is finished, thank you.
0:31:45 > 0:31:48- Cheers, Ali.- Thank you.
0:31:48 > 0:31:52Finding out how many dishes she sold compared to her opponent could be painful.
0:31:54 > 0:31:57- Let's lift it. Ready? - One, two, three.- Ooh!
0:32:00 > 0:32:02Well done. You deserve it.
0:32:02 > 0:32:06No, it's a little bit luck by default because you ran out
0:32:06 > 0:32:08but it would've been very close it, I think, very close.
0:32:08 > 0:32:10Well, thank God you had enough mate.
0:32:10 > 0:32:13- Customers were fed, that's the main thing.- Absolutely.
0:32:13 > 0:32:15Well, you've got to hand it to the lady,
0:32:15 > 0:32:18she can see the positive side in almost anything!
0:32:18 > 0:32:22And it's just as well, because her profits are not looking so perky!
0:32:23 > 0:32:28Richard's beef has brought in nearly £740.00.
0:32:28 > 0:32:30After subtracting ingredients costs,
0:32:30 > 0:32:34this round has secured him a profit of nearly £600.
0:32:34 > 0:32:39Lesley sold much less of her lamb bringing in £383.75.
0:32:39 > 0:32:42And as she spent more than Richard on her ingredients,
0:32:42 > 0:32:47this round banks her a smaller profit of £218.83.
0:32:49 > 0:32:52Never mind Lesley - the game is not over yet.
0:32:53 > 0:32:55For a selection of recipes from the series,
0:32:55 > 0:32:59log on to -
0:33:04 > 0:33:08And so we enter the final round in this epic competition.
0:33:08 > 0:33:12Our chefs still have a restaurant full of diners needing a sweet treat
0:33:12 > 0:33:14to finish off their evening
0:33:14 > 0:33:16and so there's everything still to play for.
0:33:17 > 0:33:20Our indomitable lady has been planning
0:33:20 > 0:33:23the perfect classic Turkish dessert.
0:33:23 > 0:33:26For my pudding I'm going to do a pistachio baklava
0:33:26 > 0:33:30served with a cardamom custard, with roasted vanilla nectarines.
0:33:31 > 0:33:34Baklava is eaten all over Turkey.
0:33:34 > 0:33:36Its rich honey and pistachio crunch,
0:33:36 > 0:33:38combined with a smooth cardamom custard
0:33:38 > 0:33:40is about as Turkish as you can get.
0:33:40 > 0:33:44So Lesley gets top marks for authenticity
0:33:44 > 0:33:46but what's her opponent planning?
0:33:46 > 0:33:50So dessert wise, I'm thinking a Turkish delight creme brulee.
0:33:50 > 0:33:52My take on the creme brulee,
0:33:52 > 0:33:55but obviously in keeping with Turkish flavours.
0:33:55 > 0:33:58Creme brulee is French, Richard, as we're sure you know,
0:33:58 > 0:34:02but adding pistachio and figs will give it a nice little Turkish twist.
0:34:02 > 0:34:05But which of these desserts will the diners go for?
0:34:06 > 0:34:09Our chefs start work on putting together their final salvos
0:34:09 > 0:34:11of this competition.
0:34:12 > 0:34:15Have you turned it down? How long did it simmer for?
0:34:15 > 0:34:17Richard has taken on a big challenge.
0:34:17 > 0:34:21Quite understandably, his Turkish sous chefs have never previously
0:34:21 > 0:34:25been called upon to knock up a classic French creme brulee.
0:34:25 > 0:34:28Listen, listen, listen, listen, bring it to the boil,
0:34:28 > 0:34:31stirring to the boil and then turn it down
0:34:31 > 0:34:34and let it tick over - simmer, simmer, yeah.
0:34:34 > 0:34:38But it looks like Lesley has played an absolute blinder.
0:34:38 > 0:34:41By choosing to make baklava, a Turkish desert,
0:34:41 > 0:34:45she's ensured that her team couldn't be on more familiar territory
0:34:45 > 0:34:49and even Ali has been flattered into helping out.
0:34:49 > 0:34:51- You shouldn't need so much sugar. - Just a little here? So it sticks?
0:34:51 > 0:34:55- No, no.- I've only ever made one of these once before in my life
0:34:55 > 0:34:58and it was a healthy version, so I'm going to try and make
0:34:58 > 0:35:01the real thing. I've had lots of expert advice.
0:35:02 > 0:35:05The filo pastry is layered with butter and pistachios
0:35:05 > 0:35:09and then baked, to be doused with honey syrup as it cools.
0:35:10 > 0:35:13All we've got to do now with the pudding is to make the custard.
0:35:13 > 0:35:16Lesley's team is like one big happy family
0:35:16 > 0:35:19but for Richard, it's a little different.
0:35:23 > 0:35:26Looking a little lonely there Richard.
0:35:32 > 0:35:35Oh, there we go. It's a knack, it's a kitchen knack.
0:35:35 > 0:35:40Well, it seems even the mighty Richard needs a helping hand sometimes!
0:35:40 > 0:35:42Always do two layers in a creme brulee.
0:35:42 > 0:35:44That's what gives it the crunch.
0:35:44 > 0:35:47Now, creme brulee is not expensive to make.
0:35:47 > 0:35:50It's mostly eggs, cream and sugar.
0:35:50 > 0:35:52The major cost in Richard's version is the figs
0:35:52 > 0:35:55so when he went shopping earlier in the day
0:35:55 > 0:35:59Richard knew he had to get them for the lowest possible price.
0:35:59 > 0:36:02What sort of price can you do me on a box of figs, if I take the whole box?
0:36:02 > 0:36:05Whole box, it normally comes for £3.29.
0:36:05 > 0:36:08So what are we going to do on this then?
0:36:08 > 0:36:12- I'll give you for £3.- Three quid? - Yeah.- That's good.- Yeah.
0:36:12 > 0:36:15I'm not going to haggle anymore, I'm happy. Thank you very much.
0:36:15 > 0:36:18Richard did well to get a small reduction
0:36:18 > 0:36:21but he wasn't the only one out to get a great deal.
0:36:21 > 0:36:25Lesley's major cost for her desert will be the filo pastry
0:36:25 > 0:36:27and the pistachios.
0:36:27 > 0:36:31They're in small packets and, as I expected, really expensive,
0:36:31 > 0:36:35so I'm going to have to really barter.
0:36:35 > 0:36:39Lesley is hoping that by combining the pistachios and the filo
0:36:39 > 0:36:41- she will get a better deal. - Hi, it's me again.
0:36:41 > 0:36:46It comes to around £28 or something, so I give you for £26.
0:36:46 > 0:36:49She's not about to give up without a fight.
0:36:49 > 0:36:51Not for £25 even?
0:36:51 > 0:36:56- I try my best but I think I can go to maximum of £26.- OK.- Yep.
0:36:56 > 0:36:58It's a deal, cheers.
0:36:58 > 0:37:01Lesley has to content herself with a £2 reduction.
0:37:01 > 0:37:05With all the ingredients totted up, Richard has spent a total
0:37:05 > 0:37:08of £29.01 on his dessert ingredients.
0:37:08 > 0:37:11But Lesley didn't get a major bargaining breakthrough
0:37:11 > 0:37:14so all her ingredients cost her over £50.
0:37:18 > 0:37:21Which dessert will the diners be willing to shell out most on?
0:37:21 > 0:37:25Before we find out, our chefs face off one last time
0:37:25 > 0:37:27to get a good look at what they're up against.
0:37:27 > 0:37:29First up - Lesley's baklava.
0:37:30 > 0:37:34Yeah. Lovely vanilla roasted, you can tell that just coming through
0:37:34 > 0:37:36and it actually lifts that custard really well.
0:37:36 > 0:37:39Yeah, nice. I'm not going to say I'm going to be worried,
0:37:39 > 0:37:40but I'm worried.
0:37:40 > 0:37:43Well, coming from Richard that's a major admission!
0:37:43 > 0:37:46What does Lesley make of his creme brulee?
0:37:46 > 0:37:49I'm going to go with the fig because I think they need to be paired up.
0:37:51 > 0:37:54Lovely with that. Lovely and fresh because that's very, very rich
0:37:54 > 0:37:56- and then that cuts it. - You need that fruit.
0:37:56 > 0:38:00- Have you got enough?- I hope so!
0:38:00 > 0:38:03Now for dessert. The rules are a little different to before.
0:38:03 > 0:38:06The chefs for the evening - Lesley Waters, Richard Phillips.
0:38:07 > 0:38:11Our chefs must go out to the restaurant to present their dishes
0:38:11 > 0:38:15to the diners, face to face, in true Theatreland style.
0:38:16 > 0:38:18Good evening, ladies and gentlemen.
0:38:18 > 0:38:23- My pudding is a pistachio baklava... - Yes!- ..and it's served with
0:38:23 > 0:38:28roasted vanilla pears and a cardamom custard on the side.
0:38:30 > 0:38:34Sounds good, sounds good. Nearly as good as this.
0:38:34 > 0:38:36I've got a lemon creme brulee.
0:38:36 > 0:38:41Accompanying this we've got some amazing Turkish figs.
0:38:41 > 0:38:45Just remember where you are, that's the influence.
0:38:45 > 0:38:47Both chefs know they've got to persuade the diners
0:38:47 > 0:38:50to choose their dessert.
0:38:50 > 0:38:53Ah, so, I've come to tell you about my pudding.
0:38:53 > 0:38:56And they're giving them the hard sell.
0:38:56 > 0:39:00So what makes your creme brulee different to any other creme brulee?
0:39:00 > 0:39:03It's been made by me, which means it's going to be fantastic.
0:39:03 > 0:39:07Ultimately, however hard our chefs work the room, the dessert
0:39:07 > 0:39:10choices the diners make now could turn the entire competition.
0:39:10 > 0:39:12I am a definite fan of baklava.
0:39:12 > 0:39:15She's a lovely lady, she came round, she has a great spiel,
0:39:15 > 0:39:17so that's what I thought I'd go for.
0:39:17 > 0:39:19I chose the creme brulee.
0:39:19 > 0:39:22That was my choice but I think he sold it to me as well.
0:39:22 > 0:39:24Can I get the creme brulee?
0:39:24 > 0:39:28As service begins, can Lesley generate enough orders to
0:39:28 > 0:39:31make up for her losses in the last round?
0:39:31 > 0:39:33Can I have the baklava, please?
0:39:33 > 0:39:35New order. Six creme brulee and one baklava.
0:39:35 > 0:39:37Oh, Richard.
0:39:37 > 0:39:40First orders in. Six creme brulee. Good start.
0:39:40 > 0:39:42Oh, what a start for Richard!
0:39:42 > 0:39:45As the kitchen kicks into life again, the orders start flying in.
0:39:45 > 0:39:48Three baklava. Three creme brulee.
0:39:48 > 0:39:51Three creme brulee. One baklava.
0:39:51 > 0:39:53Next order. Two baklava. Three creme brulee.
0:39:53 > 0:39:55The creme brulee is selling.
0:39:55 > 0:39:58Right now, Lesley's got to hang on in there.
0:39:58 > 0:40:00Yeah. There's your creme brulee, boss.
0:40:00 > 0:40:02Yes. Two baklava. Two creme brulee.
0:40:02 > 0:40:04No problem.
0:40:04 > 0:40:06Oh, darling, you're doing good.
0:40:06 > 0:40:08What's next, Ali?
0:40:08 > 0:40:10Two baklava. Two creme brulee. New order.
0:40:10 > 0:40:13It's not been the best start for Lesley
0:40:13 > 0:40:14but then things start to pick up.
0:40:14 > 0:40:16Three baklava. One creme brulee.
0:40:16 > 0:40:18I tell you what, Lesley, you are doing well now.
0:40:18 > 0:40:20You've picked a few up there, haven't you?
0:40:20 > 0:40:23After the main course, I'm just trying to be really careful
0:40:23 > 0:40:25not to run out again.
0:40:25 > 0:40:28In this round, Lesley's costs were higher than Richard's,
0:40:28 > 0:40:31so she's hoping that the quality of her desserts will persuade
0:40:31 > 0:40:33the diners to pay more.
0:40:38 > 0:40:39All gone.
0:40:39 > 0:40:41Last one going out now.
0:40:41 > 0:40:43I didn't run out.
0:40:43 > 0:40:45Although that's not good, is it?
0:40:45 > 0:40:47Thank you very much.
0:40:47 > 0:40:49Thank you very much, Ali. Well done.
0:40:49 > 0:40:52As the final orders go out, there's little more our chefs can do
0:40:52 > 0:40:56other than breathe a huge sigh of relief.
0:40:56 > 0:40:59Well done, Les. Give us a hug, love.
0:40:59 > 0:41:01Well done, you, mate.
0:41:01 > 0:41:02The all important question now is
0:41:02 > 0:41:06what will the diners be willing to pay for their desserts?
0:41:06 > 0:41:08I had the creme brulee.
0:41:08 > 0:41:12I think when he brought it out and I saw it, it looked exciting
0:41:12 > 0:41:15but unfortunately the taste, for me, just didn't live up to it
0:41:15 > 0:41:18so I think I'll probably pay £3.
0:41:18 > 0:41:21I had the baklava. It was really delicious.
0:41:21 > 0:41:23I'd never had it before.
0:41:23 > 0:41:26I'd pay about £7 for it. I thought it was really good.
0:41:26 > 0:41:29I ordered creme brulee and I liked it very much.
0:41:29 > 0:41:34I like the lemon flavour and I intend to pay £4.61p.
0:41:34 > 0:41:36How very precise!
0:41:36 > 0:41:39Before we find out how much profit our chefs have made,
0:41:39 > 0:41:42let's see how many desserts they've each sold.
0:41:43 > 0:41:46Lesley's Baklava sold to 26 of the diners.
0:41:46 > 0:41:48But it's not looking good.
0:41:48 > 0:41:5239 of the diners went for Richard's creme brulee.
0:41:54 > 0:41:57It's been an exhausting day of plotting, planning and cooking
0:41:57 > 0:41:59but now our chefs' work is done
0:41:59 > 0:42:03and it's time to reveal the outcome of today's competition.
0:42:03 > 0:42:05Ready?
0:42:05 > 0:42:07One, two three.
0:42:07 > 0:42:10Oh, wow!
0:42:10 > 0:42:11Wow.
0:42:11 > 0:42:13You have made serious profit!
0:42:13 > 0:42:15That'll do, won't it?
0:42:15 > 0:42:17That is fantastic.
0:42:18 > 0:42:22It's victory for the iron man. And he's pretty chuffed about it!
0:42:22 > 0:42:24Yeah, I'm pretty pleased with that.
0:42:24 > 0:42:26I think you've done brilliantly.
0:42:26 > 0:42:28Don't get clever.
0:42:28 > 0:42:31- Very, very good.- Thanks. - Well done, mate.- Cheers. Thank you.
0:42:31 > 0:42:32Lesley Waters.
0:42:32 > 0:42:34APPLAUSE Thank you.
0:42:34 > 0:42:37Both our chefs have made an amazing amount of money
0:42:37 > 0:42:42and all of their profits will be going to their chosen charities.
0:42:42 > 0:42:45My charity today is the St Margaret's Hospice.
0:42:45 > 0:42:46My chosen charity today is
0:42:46 > 0:42:48Great Ormond Street Children's Hospital.
0:42:53 > 0:42:56Disappointed. But glad that I've made some money.
0:42:56 > 0:42:59That's a good profit and that's really, really good.
0:42:59 > 0:43:02I'm very happy about that and I must have spent wiser than I thought.
0:43:02 > 0:43:06And, well, I suppose I better go off and do the washing up now.
0:43:08 > 0:43:09Good luck, Lesley!
0:43:09 > 0:43:12Richard may be the winner in today's competition
0:43:12 > 0:43:15but both our chefs have shown that they've got what it takes to
0:43:15 > 0:43:18put their menus where their mouths are!
0:43:25 > 0:43:28Subtitles by Red Bee Media Ltd