0:00:02 > 0:00:04Britain's top chefs...
0:00:04 > 0:00:05Yee-ha!
0:00:05 > 0:00:08- ..are going up against each other... - This is going to be a good battle.
0:00:08 > 0:00:11..to see who can make the most money from creating
0:00:11 > 0:00:14fabulous food for the great British public!
0:00:14 > 0:00:15It's all about making money.
0:00:15 > 0:00:18Our award-winning chefs will be putting their
0:00:18 > 0:00:19reputations on the line...
0:00:19 > 0:00:21Help meeeeee!
0:00:21 > 0:00:23..as they are each challenged to produce
0:00:23 > 0:00:24a delicious three-course meal...
0:00:24 > 0:00:26Yes!
0:00:26 > 0:00:27..for a room full of ravenous diners.
0:00:27 > 0:00:29We can't have customers waiting!
0:00:29 > 0:00:31- 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 > 0:00:36This is impossible.
0:00:36 > 0:00:37..with a limited budget...
0:00:37 > 0:00:40- Deal. - You've got to do better than that.
0:00:40 > 0:00:42..and up against the deadline of that day's service.
0:00:42 > 0:00:44That took forever to cook.
0:00:44 > 0:00:47But the big question is, who will make the most money?
0:00:47 > 0:00:48Rock on!
0:00:48 > 0:00:49And win?
0:00:49 > 0:00:51We came, we saw, we conquered.
0:00:51 > 0:00:54Today, gastro juggernaut Ed Baines
0:00:54 > 0:00:57takes on cavalier culinarian James Tanner
0:00:57 > 0:01:01in a thrilling clash of cookery that will push their chef skills
0:01:01 > 0:01:04to the absolute limit.
0:01:04 > 0:01:05Come on, let's do it.
0:01:05 > 0:01:07Coming up...
0:01:07 > 0:01:09Ed faces a culinary crisis.
0:01:09 > 0:01:14My gut feeling is chuck it all away and start again but I can't.
0:01:14 > 0:01:17And James proves a bit of a hit with the paying public.
0:01:17 > 0:01:19You need relaxing.
0:01:19 > 0:01:21Yeah.
0:01:21 > 0:01:22THEY LAUGH
0:01:22 > 0:01:24Would you like to know about my dessert?
0:01:24 > 0:01:28And we find out whether it will be Ed's delicious dishes,
0:01:28 > 0:01:31or James's mouth-watering meal that wins the day!
0:01:59 > 0:02:02If you want some heat, come in to the kitchen
0:02:02 > 0:02:04and prepare for one of the biggest battles
0:02:04 > 0:02:07in the history of cooking shows!
0:02:07 > 0:02:11Two colossi of the culinary world are about to go head to head
0:02:11 > 0:02:15in a real restaurant to establish beyond doubt
0:02:15 > 0:02:17which of them is the better chef.
0:02:17 > 0:02:19Ed, are you getting a sweat on?
0:02:19 > 0:02:23Our challengers couldn't be more different.
0:02:23 > 0:02:27In one corner, a man who's run some of London's most popular restaurants,
0:02:27 > 0:02:32it's the maestro of all things gastro - Ed Baines.
0:02:32 > 0:02:35My cooking style is fresh, clean and simple.
0:02:35 > 0:02:40When I don't win I get terribly disappointed.
0:02:40 > 0:02:43In the other corner, a cheeky chappie who opened his
0:02:43 > 0:02:47first restaurant at the tender age of 23,
0:02:47 > 0:02:51and has gone on to become one of Britain's best-loved chefs,
0:02:51 > 0:02:54it's the young pretender - James Tanner.
0:02:54 > 0:02:57What I love about being a chef is creating
0:02:57 > 0:02:59different elements and different dishes.
0:02:59 > 0:03:01Every day is always different.
0:03:01 > 0:03:03Food's always changing, it's never boring.
0:03:03 > 0:03:05I absolutely love it.
0:03:06 > 0:03:09Right now, our champion chefs know nothing about the challenge
0:03:09 > 0:03:12ahead of them, but they're about to find out!
0:03:12 > 0:03:14They'll be going into battle at The Black Swan,
0:03:14 > 0:03:17a popular gastro pub in the South East.
0:03:17 > 0:03:20It's a big venue with a top notch reputation,
0:03:20 > 0:03:23and it attracts regular customers who expect a lot more than
0:03:23 > 0:03:26just your average scampi in a basket.
0:03:26 > 0:03:30I'm expecting the food to really exciting, quite different.
0:03:30 > 0:03:32Something that will tickle my taste buds.
0:03:32 > 0:03:36So our boys will need to focus all their expertise
0:03:36 > 0:03:39into creating exceptional menus.
0:03:39 > 0:03:41And it doesn't stop there.
0:03:41 > 0:03:44They'll also have to buy all their own ingredients.
0:03:44 > 0:03:48They've each got a budget of £850, with which they'll have to
0:03:48 > 0:03:51seek out the very best deals.
0:03:51 > 0:03:53- 50 quid.- 40?
0:03:53 > 0:03:56As it will be the chef who makes the most money who will be
0:03:56 > 0:04:01crowned the winner, and all profits will go to their chosen charities.
0:04:01 > 0:04:03Ed Baines and James Tanner -
0:04:03 > 0:04:07it's time to put your menu where your mouth is.
0:04:07 > 0:04:10So, gastro pub, could've been worse.
0:04:10 > 0:04:14For me, fits quite comfortably. I've owned a few gastro pubs in my time.
0:04:14 > 0:04:15Oh, all right.
0:04:15 > 0:04:19The thing I find daunting is the number of diners and the time frame
0:04:19 > 0:04:22we've got to create these three dishes and do a service.
0:04:22 > 0:04:25- Could be a problem, Ed.- So, James, have you got any ideas on your menu?
0:04:25 > 0:04:28I'm not giving anything away, Mr Baines, no way.
0:04:28 > 0:04:31I've already written my menu, you know that. A flash of light has
0:04:31 > 0:04:34come into my head, I've created this menu and it's a winner.
0:04:34 > 0:04:36- You just got something wrong then. - What's that?
0:04:36 > 0:04:37You said it was a winner,
0:04:37 > 0:04:39the competition hasn't started yet, Mr Baines.
0:04:39 > 0:04:43- We'll see, OK. Well, battle will commence at 7.00pm.- All the best.
0:04:43 > 0:04:46- I look forward to it. - But not too much luck.
0:04:47 > 0:04:49And so the challenge is set!
0:04:49 > 0:04:53Veteran Ed is awed by the sheer number of diners they'll be
0:04:53 > 0:04:57catering for, they're expecting over 90, while young James could be
0:04:57 > 0:05:00out of his comfort zone in a gastro pub.
0:05:01 > 0:05:05The first thing going through my head is how can I spend
0:05:05 > 0:05:08as little money as possible but create something that is
0:05:08 > 0:05:12really sensational that the diners are absolutely going to jump at.
0:05:12 > 0:05:15While Ed wants to keep his costs to a minimum,
0:05:15 > 0:05:17James' plan couldn't be more opposite.
0:05:17 > 0:05:19I'm going to spend that cash.
0:05:19 > 0:05:23I want to spend the cash sensibly but buy premium.
0:05:23 > 0:05:27I want premium ingredients, premium food at a premium price.
0:05:27 > 0:05:29It's a high risk strategy, James,
0:05:29 > 0:05:32you better hope those diners are willing to pay for it!
0:05:32 > 0:05:35With their battle plans in place,
0:05:35 > 0:05:38our boys turn their attentions to their starters.
0:05:38 > 0:05:42There's a trout farm near here and I feel that I want to support a local
0:05:42 > 0:05:45producer so it's going to be trout and something that everyone loves.
0:05:45 > 0:05:49So Ed is opting for trout, and after further deliberation
0:05:49 > 0:05:53he decides to serve it up with spiced crispy squid
0:05:53 > 0:05:58on a bed of apple, ginger and kohlrabi - a type of German cabbage.
0:05:58 > 0:06:01On the side, a vegetable scented broth.
0:06:01 > 0:06:05James, like his rival, is also going for seafood.
0:06:05 > 0:06:08I'm going to go for Thai-style fish cakes
0:06:08 > 0:06:10with sweet and sour cucumbers.
0:06:11 > 0:06:14Deciding what to dish up is a huge challenge,
0:06:14 > 0:06:17but it's nothing compared to cooking it on a massive scale
0:06:17 > 0:06:21in a kitchen you've never even seen before.
0:06:21 > 0:06:25As our chefs set foot in this kitchen for the first time,
0:06:25 > 0:06:27Ed gets used to the layout.
0:06:28 > 0:06:30Lovely.
0:06:30 > 0:06:33And James is determined not to give off any sign of nerves.
0:06:33 > 0:06:36- Mr Tanner. - Mr Baines.- Where have you been?
0:06:36 > 0:06:38Shopping, buying premium ingredients.
0:06:38 > 0:06:40Yeah, you're taking your time.
0:06:40 > 0:06:43I know but as you're more senior I think you need that more time.
0:06:43 > 0:06:45- So I can plod along. - You can plod along and...
0:06:45 > 0:06:47You're going to show me how it's done, aren't you, today?
0:06:47 > 0:06:49I don't need to do that, Ed, surely.
0:06:49 > 0:06:51You're going to whizz around like a young whippersnapper
0:06:51 > 0:06:53while you see me plodding along in the corner.
0:06:53 > 0:06:56You'd better get going, you're going to be way behind.
0:06:56 > 0:06:57No, I won't.
0:06:57 > 0:07:00No more time for idle chit chat. I've got to get back to do the job now.
0:07:00 > 0:07:04- I wish you the best.- Nice to see you though, I'll see you later.- Yeah!
0:07:04 > 0:07:06Ageist jokes, James? That's a bit below the belt.
0:07:06 > 0:07:10Anyway, time to get your kit on and meet your team.
0:07:10 > 0:07:13Both chefs have been assigned two brave volunteers
0:07:13 > 0:07:15from the regular kitchen staff to help them prepare
0:07:15 > 0:07:17their three courses.
0:07:17 > 0:07:20Come closer and I'll explain what we're doing.
0:07:20 > 0:07:23And with service only hours away, they need to get cracking.
0:07:23 > 0:07:28One of us start blitzing up the fish cakes and we've got four hours.
0:07:28 > 0:07:32And so the race begins for our chefs to prepare their starters.
0:07:32 > 0:07:37Ed is determined that nothing he's spent money on will go to waste.
0:07:37 > 0:07:42I've got loads of trimmings here, leek tops, sort of celery tops.
0:07:42 > 0:07:46You stuff them into the jars and then boil them for four hours.
0:07:46 > 0:07:50All the sweetness, all the aromas are going to be caught into these
0:07:50 > 0:07:53little jars, the idea is when you're cooking and you've got
0:07:53 > 0:07:57an awful lot going on if you try and get as many things working for you
0:07:57 > 0:07:59before you move on to the next thing.
0:07:59 > 0:08:03So I should have about four or five happening and then I can go
0:08:03 > 0:08:07and sit at the bar or watch James and laugh at him making,
0:08:07 > 0:08:10I think I heard him saying something about fish cakes.
0:08:10 > 0:08:12Yes, Ed, you heard right!
0:08:12 > 0:08:15So what we're making here is the Thai fish cakes, OK.
0:08:15 > 0:08:16We've got our mixed white fish
0:08:16 > 0:08:19that I got from a selection from the fishmonger earlier.
0:08:19 > 0:08:24We've got red Thai curry paste, bit of that.
0:08:24 > 0:08:28Here we have citrus zest, lime, lime zest.
0:08:31 > 0:08:34Now we're going to add egg, egg binds things as we all know
0:08:34 > 0:08:36and it helps hold everything together, OK.
0:08:38 > 0:08:42Can you get me a big bowl and a maryse to scrape everything out?
0:08:42 > 0:08:47Unbeknownst to James, his opponent is eye-balling his every move.
0:08:47 > 0:08:51My cat Percy would just have a field day in that bowl.
0:08:51 > 0:08:54The thing is it looks nice on the menu, Thai fish cakes,
0:08:54 > 0:08:57we all eat them, but look.
0:08:57 > 0:09:02Ed, you know, I don't, I wouldn't be concerned about my starter.
0:09:02 > 0:09:04Just think about your own, mate.
0:09:04 > 0:09:08Think about your own. That's a nervous man.
0:09:08 > 0:09:11Look at him sweat, it will do him good actually today,
0:09:11 > 0:09:13working a full day for once in his life.
0:09:13 > 0:09:16So as well as the seafood starters it seems that
0:09:16 > 0:09:21barbed personal insults have also made their way onto tonight's menu!
0:09:21 > 0:09:24Both our chefs are coming out fighting -
0:09:24 > 0:09:26but which dish will be the winner?
0:09:27 > 0:09:31Victory in this competition will go to the chef who makes
0:09:31 > 0:09:34the most profit, so earlier on in the day,
0:09:34 > 0:09:36whilst shopping for their ingredients,
0:09:36 > 0:09:39both chefs were focussed on buying the minimum they'd need
0:09:39 > 0:09:41to cover the evening's service.
0:09:41 > 0:09:45And keeping their expenditure as low as possible.
0:09:45 > 0:09:48The less they spend, the greater their potential profits.
0:09:48 > 0:09:52For the fresh smoked trout for his starter,
0:09:52 > 0:09:56Ed headed off to a local trout farm to meet Gerry.
0:09:56 > 0:09:59But was he able to find the right ingredients at a bargain price?
0:09:59 > 0:10:04- It's so lovely.- Boned already. - It's all, it's sensational.
0:10:04 > 0:10:08The smokies also come from a local hurdle maker.
0:10:08 > 0:10:11He makes hurdles for race horses and that sort of thing, it's ash.
0:10:11 > 0:10:14So you're giving me lots of little pointers now to write the menu,
0:10:14 > 0:10:19so it's ash smoked trout. Hurdler's ash smoked trout, in fact.
0:10:19 > 0:10:20Are you happy with that?
0:10:20 > 0:10:23Yeah, this is brilliant. This is absolutely perfect.
0:10:23 > 0:10:24I'm on to a winner here.
0:10:24 > 0:10:26Don't speak too soon, Ed,
0:10:26 > 0:10:30as James is also out to secure the ingredients for his fish cakes -
0:10:30 > 0:10:34but how great a deal will he be able to get?
0:10:34 > 0:10:37I need great price white fish, basically.
0:10:37 > 0:10:41Obviously, I can see you've got haddock and cod and stuff like that.
0:10:41 > 0:10:44Basically, mate, it boils down to, like, a final price
0:10:44 > 0:10:47for about six kilos of fillet weight.
0:10:47 > 0:10:50OK, we can do that for 60 quid for you.
0:10:51 > 0:10:54You couldn't do it for 50 quid, could ya?
0:10:54 > 0:10:57- Yeah, I can do it for 50 quid for you.- Fantastic stuff.
0:10:57 > 0:11:02Oh, a tenner discount and £50 for the main ingredient of his starter
0:11:02 > 0:11:04means James is a happy man.
0:11:04 > 0:11:09Ed has now gathered his smoked trout, some garlic and some squid.
0:11:09 > 0:11:12But can he get as good a deal as his rival?
0:11:12 > 0:11:19- What's the damage?- 50 quid. - 40?- 45.- 42?
0:11:19 > 0:11:22£42, yeah, that's brilliant.
0:11:22 > 0:11:26Oh, Ed gets a cracking deal, knocking Gerry down by £8
0:11:26 > 0:11:31and securing the main ingredients for his starter for £42.
0:11:31 > 0:11:35So how will the money our chefs have spent on ingredients
0:11:35 > 0:11:39influence what menu price they give their starters?
0:11:39 > 0:11:41Well, with the other ingredients included,
0:11:41 > 0:11:44Ed spent a total of £62.28
0:11:44 > 0:11:48and has put his starter on the menu at £9.00.
0:11:48 > 0:11:52James' total spend on his starter was £78.11
0:11:52 > 0:11:56and crucially he has priced it at £6.95,
0:11:56 > 0:11:59over £2 cheaper than his opponent's,
0:11:59 > 0:12:02meaning he's going to have to sell considerably
0:12:02 > 0:12:05more portions if he is going to win the round.
0:12:05 > 0:12:09And the starters are just the first leg of this competition -
0:12:09 > 0:12:11there's mains and desserts to follow!
0:12:13 > 0:12:16James is prepared for high demand
0:12:16 > 0:12:18and is moulding his fish cakes ready to order,
0:12:18 > 0:12:21but Ed is getting concerned that, unlike his opponent,
0:12:21 > 0:12:24he may not have bought enough.
0:12:24 > 0:12:28We've got two sides of this smoked trout and we've had a look at this
0:12:28 > 0:12:31and we were going to give two slices, that's now reduced to one slice.
0:12:31 > 0:12:39I have to at least prepare 50 portions, there's 90 guests,
0:12:39 > 0:12:41so 50 covers me, hopefully.
0:12:41 > 0:12:44What we were going to do was give two.
0:12:44 > 0:12:47We're now going to give one but with everything else going with this dish,
0:12:47 > 0:12:51with the slaw, the broth, it should be enough.
0:12:51 > 0:12:54Well, let's hope for your sake it is, Ed.
0:12:54 > 0:12:56If you haven't bought enough to cover demand,
0:12:56 > 0:12:58you could be in big trouble!
0:12:58 > 0:13:03The clock strikes 6.00 and the hour of reckoning is upon our chefs!
0:13:03 > 0:13:08Outside, almost 100 hungry diners are queuing up to take their seats.
0:13:09 > 0:13:13Inside, our chefs are on the final stage of the preparation
0:13:13 > 0:13:15of their starters - plating up!
0:13:15 > 0:13:20Ed is serving one slice of trout per dish, cut into two pieces.
0:13:20 > 0:13:23And like every top chef, he's pulling his team together to help.
0:13:23 > 0:13:26So if you go slaw, I'll go fish.
0:13:26 > 0:13:29James is going to plate up all by himself.
0:13:29 > 0:13:33But the advantage is that his fishcakes are already made
0:13:33 > 0:13:35and standing by.
0:13:35 > 0:13:39As the diners take their seats, the expectations couldn't be higher.
0:13:39 > 0:13:42There is a definite bit of a buzz.
0:13:42 > 0:13:44The atmosphere is electric.
0:13:44 > 0:13:48I'm expecting the food to be quite experimental.
0:13:48 > 0:13:52The diners tonight don't even know the identity of our chefs,
0:13:52 > 0:13:55let alone which chef is cooking which dish.
0:13:55 > 0:13:59They've got two quite different starters to choose from -
0:13:59 > 0:14:03James's gastro pub classic Thai-style fishcakes,
0:14:03 > 0:14:08and Ed's more experimental dish of hot hurdler's ash smoked trout.
0:14:08 > 0:14:12Which dish will prove more popular with the discerning guests?
0:14:12 > 0:14:13Before we find out,
0:14:13 > 0:14:16our chefs get the chance to taste each other's starters.
0:14:16 > 0:14:18Now, do try to be nice, boys.
0:14:18 > 0:14:22- Nice that.- It's nice, isn't it? - Yeah, it's all right.
0:14:22 > 0:14:26This is lovely. I have to say, this is correct, very authentic.
0:14:26 > 0:14:28You don't want to do anything else to it, do you?
0:14:28 > 0:14:30- Very authentic.- That's what it is.
0:14:30 > 0:14:33It does exactly what it says on the tin.
0:14:33 > 0:14:36Ah, the lull of politeness before the storm of combat!
0:14:36 > 0:14:40Come on, James, what do you really think of Ed's trout?
0:14:40 > 0:14:42A lot going on.
0:14:42 > 0:14:45I think it would be great in a fusion restaurant, a country pub,
0:14:45 > 0:14:47I'm not sure, maybe because it's different
0:14:47 > 0:14:50though people'll order it, I don't know.
0:14:50 > 0:14:54Not so convinced then! What's Ed got to say about James's offering?
0:14:54 > 0:14:57It's completely authentic, the flavours are all there.
0:14:57 > 0:14:59The guy's sort of playing it more safe,
0:14:59 > 0:15:01something that they'll be more familiar with, of course.
0:15:01 > 0:15:04They're going to go with the fish cake
0:15:04 > 0:15:07and the ones that don't eat fish are really in trouble.
0:15:07 > 0:15:10Oh, this could go either way!
0:15:10 > 0:15:14Now the pub's head chef, Dave, will be overseeing tonight's proceedings,
0:15:14 > 0:15:18taking care of any complaints and making sure
0:15:18 > 0:15:20the chefs don't short serve his diners.
0:15:20 > 0:15:23And with the orders about to come in,
0:15:23 > 0:15:27ready or not, chefs, it's time for action.
0:15:27 > 0:15:29Right, guys, we've got a full restaurant,
0:15:29 > 0:15:31- are we ready for service? - Yep!- Yes, Chef!
0:15:31 > 0:15:33Here we go!
0:15:33 > 0:15:35I'm going to try the hurdler's ash smoked river trout.
0:15:35 > 0:15:38Smoked trout, yeah. What would you like for the starter, sir?
0:15:38 > 0:15:40Can I have fish cakes, please?
0:15:40 > 0:15:42Please can I start with the river trout?
0:15:42 > 0:15:45- The river trout, absolutely. - Fish cakes, please.
0:15:45 > 0:15:48While the dining room feels like an oasis of calm,
0:15:48 > 0:15:51in the kitchen, it's getting frenetic!
0:15:51 > 0:15:56Check on for two. One river trout, one fish cake. Let's go, let's go.
0:15:56 > 0:15:59And check on for four, two fish cake, two river trout.
0:15:59 > 0:16:03The orders come flooding in, but as Dave is receiving the chits,
0:16:03 > 0:16:07it's difficult for our chefs to keep overall count,
0:16:07 > 0:16:11so all they can do is keep churning out the starters.
0:16:11 > 0:16:14Fish cakes are ready to go, guys, yeah. Thanks, bye.
0:16:14 > 0:16:16Remember, this battle is all about profit
0:16:16 > 0:16:19and as James spent more on his ingredients
0:16:19 > 0:16:22and has priced his dish considerably lower than Ed's,
0:16:22 > 0:16:26he's the one who needs to sell more dishes.
0:16:26 > 0:16:28Right now, the orders are coming in for
0:16:28 > 0:16:31each starter almost in equal measure.
0:16:31 > 0:16:34I'll have the Thai-style fish cakes.
0:16:34 > 0:16:37- Fish cakes, yes.- I'm going to try the smoked river trout, please.
0:16:37 > 0:16:41- Smoked river trout.- And the fish cakes again for me, thank you.
0:16:41 > 0:16:44James's fishcakes are doing well,
0:16:44 > 0:16:48and Ed's gamble on going for the unusual seems to be paying off.
0:16:48 > 0:16:51It's going better than I thought actually because
0:16:51 > 0:16:54this is a bit of a strange dish and I'm quite pleased that the
0:16:54 > 0:16:59guys out there are prepared to try something very different, very new.
0:16:59 > 0:17:03No complaints from the diners so far who have no idea which chef
0:17:03 > 0:17:07cooked each dish, but in the kitchen our boys are desperately
0:17:07 > 0:17:10trying to keep up with the sheer volume of orders pouring in.
0:17:10 > 0:17:15Right, your next tables are going to be a three and a three,
0:17:15 > 0:17:17followed by three river trout.
0:17:17 > 0:17:20Yeah, we're looking at five river trout right now, guys.
0:17:20 > 0:17:22One chef is starting to worry.
0:17:22 > 0:17:25Ed is rapidly running out of portions.
0:17:25 > 0:17:28And it doesn't go unnoticed by his opponent.
0:17:28 > 0:17:31Ed, are your portions getting smaller or what?
0:17:31 > 0:17:36- Yeah. Yeah. Marginally.- Marginally? Where's the squid?
0:17:36 > 0:17:38They'll be going, "Oh, my God, there's no squid on this dish."
0:17:38 > 0:17:40Scrape it, Ed, scrape it.
0:17:40 > 0:17:43Oh, it doesn't get closer to the wire than this.
0:17:43 > 0:17:46Ed manages to squeeze out one final portion,
0:17:46 > 0:17:51but has he made it through to the end of service?
0:17:51 > 0:17:55- Is this, is it, is that it now? - That's it on starters.- OK, cool.
0:17:55 > 0:17:59It's been a very closely fought battle throughout this first course,
0:17:59 > 0:18:03but before we find out how many dishes were sold,
0:18:03 > 0:18:07the big question is - what did our diners think of the food?
0:18:07 > 0:18:10I had the river trout and I have to say on our table
0:18:10 > 0:18:12definitely it won hands down.
0:18:12 > 0:18:16We had the Thai fish cakes which were, they were OK.
0:18:16 > 0:18:20The cucumber coleslaw was nice, really, really nice.
0:18:20 > 0:18:23We both had the smoked river trout.
0:18:23 > 0:18:26- Broth.- Broth, yes, and it was very, very nice.
0:18:26 > 0:18:29Well, both starters proved popular with the customers.
0:18:29 > 0:18:32But the bottom line is, will it be Ed's trout
0:18:32 > 0:18:37or James's fishcakes that have sold the highest number of portions?
0:18:37 > 0:18:39- Shall we?- Yes, let's go, let's have a look. Ready.
0:18:39 > 0:18:41One, two, three.
0:18:42 > 0:18:44Ooooh.
0:18:44 > 0:18:47HE LAUGHS Here we go.
0:18:47 > 0:18:51- Right, this is so down to the wire now.- Here we go, look at that.
0:18:51 > 0:18:53All right, OK.
0:18:53 > 0:18:57Main course, the main course. Come on, let's do it.
0:18:57 > 0:19:00Ed and James might know how many starters they've sold
0:19:00 > 0:19:04but the all-important question is, how much profit have they made?
0:19:04 > 0:19:08Ed spent less and charged more for his trout starters.
0:19:08 > 0:19:11They've bagged him a big total of £414.
0:19:11 > 0:19:15And when he takes off his costs, he's left with an impressive profit
0:19:15 > 0:19:18of just under £352.
0:19:18 > 0:19:24James's 46 fishcakes have netted him a smaller total of £319.70,
0:19:24 > 0:19:30and when his costs are deducted, he's pocketed less than £242 profit.
0:19:30 > 0:19:34So James is behind, but there are bigger potential profits to be made
0:19:34 > 0:19:38in the next round, so this contest is far from over.
0:19:40 > 0:19:44It's time for round two, the main course.
0:19:44 > 0:19:48Profit-wise this is the most crucial stage of the contest
0:19:48 > 0:19:51so let's find out what our gastronomic greats are planning.
0:19:51 > 0:19:55I'm going to do a lovely slow cooked lamb leg.
0:19:55 > 0:19:59Beautiful sliced meat over the top, it's going to sell.
0:19:59 > 0:20:02Ed will be serving his lamb leg with heritage vegetables,
0:20:02 > 0:20:06borlotti beans and honey tomato relish.
0:20:06 > 0:20:07For my main course I'm going for it,
0:20:07 > 0:20:09it's going to be beef fillet medallions.
0:20:09 > 0:20:12There's something a bit pubby traditional
0:20:12 > 0:20:14but with my little twist on it.
0:20:14 > 0:20:16James's beef fillet medallions will be served with
0:20:16 > 0:20:22wild mushroom brandy cream, green bean fricassee and champ potatoes.
0:20:22 > 0:20:25Which of these two splendid dishes will be triumphant
0:20:25 > 0:20:27in tonight's service?
0:20:27 > 0:20:29Only time will tell,
0:20:29 > 0:20:32but both our boys know they've got to do their prep work fast.
0:20:32 > 0:20:34Ed drizzles his lamb legs in oil
0:20:34 > 0:20:37and rubs them with rosemary and thyme
0:20:37 > 0:20:39ready for slow roasting.
0:20:39 > 0:20:43So I'm going to cut nice, just lovely little slices to go with our dish
0:20:43 > 0:20:47to sit on top of that sour cream mash that we're serving with it.
0:20:47 > 0:20:51So at least 12 to 14 portions out of each leg.
0:20:51 > 0:20:54On the opposite side of the kitchen, James is racing away
0:20:54 > 0:20:57with his premium beef fillet.
0:20:57 > 0:21:00I'm slicing it up now, just getting it ready, prepared
0:21:00 > 0:21:03and what we'll do is, we'll leave it out at room temperature.
0:21:03 > 0:21:06Very important to cook your meat at room temp and then
0:21:06 > 0:21:09we'll season it up with a touch of salt and pepper oil.
0:21:09 > 0:21:10Oil the product, not the grill.
0:21:10 > 0:21:13And then I think I'm going to have a go at char-grilling them off
0:21:13 > 0:21:16but I'll do that obviously a lot closer to the time.
0:21:16 > 0:21:21James's wild mushroom brandy cream is made by frying shallots,
0:21:21 > 0:21:26garlic and mushrooms and adding brandy, stock and cream.
0:21:26 > 0:21:31This competition will be judged purely on how much profit
0:21:31 > 0:21:35our chefs make, so, earlier in the day, when they went shopping,
0:21:35 > 0:21:38they knew they had to spend minimally on their ingredients.
0:21:39 > 0:21:43In choosing to offer the much more expensive option of beef fillet,
0:21:43 > 0:21:47James knew he was taking a huge tactical risk,
0:21:47 > 0:21:49so how much of a good deal was he able to get?
0:21:51 > 0:21:55- How much is it a kilo? - I can do that at 25.50 a kilo.
0:21:55 > 0:22:00- Can you see how...?- Yeah, yeah, yeah, yeah, yeah, this is crucial.
0:22:00 > 0:22:04- I can't watch, I can't watch. - It's coming up at 194.82.
0:22:04 > 0:22:07I can help you out and round it down to 190.
0:22:07 > 0:22:13190? I keep looking at the size of them.
0:22:13 > 0:22:17James has got to be careful here. He doesn't want to over-spend,
0:22:17 > 0:22:21but with over 90 diners due for the evening's service,
0:22:21 > 0:22:23he can't risk not buying enough.
0:22:23 > 0:22:26Have you got a half you could top it up with?
0:22:26 > 0:22:28Yeah, finding a half is no problem.
0:22:28 > 0:22:31I really think I need that extra piece because if it is popular
0:22:31 > 0:22:34and I run out, Ed's going to get it all in the main courses
0:22:34 > 0:22:35and I can't let that happen.
0:22:35 > 0:22:38James has decided how much he's buying.
0:22:38 > 0:22:41His next challenge will be getting it for the best price.
0:22:41 > 0:22:44Ed is out on the hunt for his lamb legs,
0:22:44 > 0:22:46and they're a lot cheaper.
0:22:46 > 0:22:48Right, how much do you want for these then?
0:22:48 > 0:22:55- Well, £80.- 80 quid? You couldn't let them go for 60, could you?
0:22:55 > 0:22:59- Shall we go 70 - in between?- 65?- 68?
0:23:01 > 0:23:04- 68.- 68.- All right, that's a fair price, that's lovely.
0:23:04 > 0:23:06Graham, I'll take those and if you can bag them up
0:23:06 > 0:23:09- and obviously I'll have the bones as well.- Pleasure.- Lovely.
0:23:09 > 0:23:12Oh, Ed's haggled well there for his lamb,
0:23:12 > 0:23:16but James's beef is surely going to be a lot more expensive.
0:23:16 > 0:23:20Can you do anything else on the price at all?
0:23:20 > 0:23:23I'll put a chunk like that and we'll call it 200 quid.
0:23:23 > 0:23:25That's a good deal.
0:23:25 > 0:23:28- Yeah, all right, go on. Yeah. - I'm earning nothing.
0:23:28 > 0:23:31Yeah, I know. Let me just...a nice chunk, yeah.
0:23:31 > 0:23:33- A nice chunk, like that. - A nice, a nice chunk, back.
0:23:33 > 0:23:35There you go. Done.
0:23:35 > 0:23:40So James is playing a high risk game, while Ed is playing safe,
0:23:40 > 0:23:43but how will the amounts they've spent influence the menu prices
0:23:43 > 0:23:48our chefs give their main courses?
0:23:48 > 0:23:51Well, with the other ingredients included, Ed's spent
0:23:51 > 0:23:57a total of £108.75, and he's put his lamb on the menu at £14.50.
0:23:58 > 0:24:04James' total spend on his main course was a whopping £239.45,
0:24:04 > 0:24:07and he's had to make that extra expenditure count.
0:24:07 > 0:24:11He's priced his beef at £18.95,
0:24:11 > 0:24:14over £3 more expensive than his opponent's!
0:24:16 > 0:24:18Back in the kitchen,
0:24:18 > 0:24:21Ed does not seem overtly phased by his rival's strategy.
0:24:21 > 0:24:23If they'd rather have fillet steak,
0:24:23 > 0:24:25you don't get much fillet steak, by the way,
0:24:25 > 0:24:26you just get a little slither.
0:24:26 > 0:24:28A piece of fillet steak for a lot of money,
0:24:28 > 0:24:31he's going to charge a lot for that, or a lovely slice of
0:24:31 > 0:24:33roasted lamb, beans and vegetables,
0:24:33 > 0:24:35don't say anything, I haven't finished yet.
0:24:35 > 0:24:36I'm not, I'm listening.
0:24:36 > 0:24:39Let the master finish what he's got to say now. So be it.
0:24:39 > 0:24:41Ed's doing this, do you know why?
0:24:41 > 0:24:43It's cheaper and he can get a lot of portions
0:24:43 > 0:24:45and he's probably going to...
0:24:45 > 0:24:47Cheek, it's a lamb leg, it cost 80, well, 70 quid.
0:24:47 > 0:24:49Well, you've got four of them and you've got...
0:24:49 > 0:24:51How much did you spend on your fillet?
0:24:51 > 0:24:54Oh, honestly, 200, straight up.
0:24:54 > 0:24:55Oh, that face!
0:24:55 > 0:24:59Ed pales at the very thought of spending £200 on ingredients,
0:24:59 > 0:25:02but he knows he's got to sell more dishes than James
0:25:02 > 0:25:04to match his rival's profits!
0:25:04 > 0:25:08And so our boys throw themselves into their final preparations.
0:25:10 > 0:25:14Only time will tell whether it will be Ed's cheaper slow roast lamb leg
0:25:14 > 0:25:18that will triumph or whether it will be James's more expensive
0:25:18 > 0:25:19beef fillet medallions.
0:25:19 > 0:25:23But for now, let's see how our chefs rate each other's work.
0:25:23 > 0:25:27This is lovely, very classical French bistro.
0:25:27 > 0:25:30I could be in a little cafe in Lyon.
0:25:30 > 0:25:32But obviously, as we all know, I did spend money on it.
0:25:32 > 0:25:35Do you have reservations on that now that you've gone off
0:25:35 > 0:25:37and just spent loads of money?
0:25:37 > 0:25:39No, because if you want it, you buy it and if you don't, you don't.
0:25:39 > 0:25:41This is good flavour. What about these?
0:25:41 > 0:25:45- Have they got anything else on them or are they just parsnip?- And salt.
0:25:45 > 0:25:47Well, what do you want?
0:25:47 > 0:25:49It's a parsnip crisp, what do you want to put on them?
0:25:49 > 0:25:52I wouldn't put it on there personally but...
0:25:52 > 0:25:54I know, I think older chefs kind of do that stuff.
0:25:54 > 0:25:57Right, anyway, shall we crack on, Ed?
0:25:57 > 0:26:00Tonight's diners don't know which chef has cooked what
0:26:00 > 0:26:02as they decide on their orders -
0:26:02 > 0:26:06so which dish will be the one that wins the day?
0:26:06 > 0:26:09- I'd like the lamb, please. - The beef medallions, please.
0:26:09 > 0:26:13- Can I have the same, beef medallions.- Fantastic.
0:26:13 > 0:26:16In the kitchen, Ed and James await the first orders.
0:26:16 > 0:26:19And the restaurant's head chef and adjudicator Dave
0:26:19 > 0:26:21doesn't keep them waiting for long!
0:26:21 > 0:26:26First table, 25, two beef, both pink, please.
0:26:26 > 0:26:28The kitchen explodes into action.
0:26:30 > 0:26:33Table 24, two lamb, two beef.
0:26:33 > 0:26:34And as they vie for space,
0:26:34 > 0:26:37James and Ed are brimming with competitive spirit.
0:26:37 > 0:26:40So the only thing that's going to go on this course.
0:26:40 > 0:26:43Well, considering you need to sell about twice as many as me
0:26:43 > 0:26:46because you spent so much money, I think I'm in good shape, James.
0:26:46 > 0:26:48You think?
0:26:48 > 0:26:52Come on, boys, focus! The orders are coming in thick and fast.
0:26:52 > 0:26:54Can I have the beef, please?
0:26:54 > 0:26:59- I'll try the lamb, please. - Four, fix, six lamb. Seven beef.
0:26:59 > 0:27:01James, seven beef.
0:27:01 > 0:27:02Right, OK, cool.
0:27:02 > 0:27:04Ed's calling the shots.
0:27:04 > 0:27:08And it looks like our man has plans to dominate the entire kitchen.
0:27:08 > 0:27:10Can you get me some plates up there?
0:27:10 > 0:27:13Because Ed's got the entire pass to himself.
0:27:13 > 0:27:14HE LAUGHS
0:27:14 > 0:27:17In the restaurant, happy diners are tucking in,
0:27:17 > 0:27:22but in the kitchen, a battle for supremacy is raging.
0:27:22 > 0:27:24I need one beef to finish table 20.
0:27:24 > 0:27:27- I need one beef.- Come on, Tanner, look, you're slowing us all down.
0:27:27 > 0:27:29I'm not listening, Mr Baines.
0:27:29 > 0:27:32Right now it's looking like equal orders are coming in
0:27:32 > 0:27:34for both dishes.
0:27:34 > 0:27:39Lamb's up now. Followed by table 18, three lamb, three beef, pink.
0:27:39 > 0:27:43Last course, you know, neck and neck all the way,
0:27:43 > 0:27:47this is close now though and obviously a lot of it's down to...
0:27:47 > 0:27:48PANS CRASH
0:27:48 > 0:27:51Well, there's banging and crashing in the kitchen,
0:27:51 > 0:27:54but in the restaurant, how is the food going down?
0:27:54 > 0:27:57I ordered the beef for my main course and it arrived
0:27:57 > 0:28:01just as I ordered it, pink, tender, beautiful. I really enjoyed it.
0:28:01 > 0:28:04I had the lamb and it was very, very nice.
0:28:04 > 0:28:09Especially the crispy, whatever it was, parsnips I think it was on top.
0:28:09 > 0:28:12Oh, this could go either way.
0:28:12 > 0:28:15But Dave, the man keeping an eye on things in the kitchen,
0:28:15 > 0:28:18is about to give Ed some bad news.
0:28:18 > 0:28:20Table number 16's lamb is not hot enough.
0:28:20 > 0:28:23- Not hot enough. - Yes, they said it's barely warm.
0:28:23 > 0:28:27OK, two cold meals. Can you replace them with two hot lambs, yeah?
0:28:27 > 0:28:29Two hot lamb away, please.
0:28:29 > 0:28:32Seven hot beef on the pass.
0:28:32 > 0:28:35Oh, you couldn't resist it, could you, James?
0:28:35 > 0:28:39Two of them, two of them! They're sending out cold food, yeah.
0:28:39 > 0:28:42Ed can't let two returned dishes get to him.
0:28:42 > 0:28:45He's got to hope that overall his lamb has gone down just as well
0:28:45 > 0:28:47as his rival's beef.
0:28:47 > 0:28:51Well, I had the lamb and it was absolutely delicious.
0:28:51 > 0:28:54It was very tender, just melted in the mouth.
0:28:54 > 0:28:56Very happy I've got the beef.
0:28:56 > 0:28:58It was beautiful, very well cooked and lovely.
0:28:58 > 0:29:01Positive reviews on both sides!
0:29:01 > 0:29:03After another fiercely fought round,
0:29:03 > 0:29:07our chefs are desperate to find out the results of all their hard work.
0:29:07 > 0:29:10The moment of truth. How many main courses we've sold.
0:29:10 > 0:29:13You sold more than me. I'm pretty sure about that.
0:29:13 > 0:29:17But it's all about the margins now. Well, shall we have a look?
0:29:17 > 0:29:19I don't really want to now you've said that.
0:29:19 > 0:29:21One, two, three.
0:29:23 > 0:29:24Blimey, blimey.
0:29:24 > 0:29:26That's disappointing actually. I thought I'd at least...
0:29:26 > 0:29:28What do you mean, that's fantastic!
0:29:28 > 0:29:31- It's not fantastic. 37! It's fantastic for you.- Ed.
0:29:31 > 0:29:34Do you know what, I thought, I was hoping for 42, 43.
0:29:34 > 0:29:37It's a bit like when you get your exam grades, this is.
0:29:37 > 0:29:41You thought you were going to get maybe a B and you got a D.
0:29:41 > 0:29:45This is a stupid game. I don't want to play any more.
0:29:45 > 0:29:49Oh, come back, Ed. Ed? Ed?!
0:29:49 > 0:29:53Well, James may have sold more dishes but he had much higher costs.
0:29:53 > 0:29:57So let's find out who's made the most profit.
0:29:57 > 0:30:03Ed's 37 lamb dishes have banked him a healthy £536.50,
0:30:03 > 0:30:05and after deducting his costs,
0:30:05 > 0:30:08he's made a respectable £427.75 in profit.
0:30:09 > 0:30:13It's a good effort, but it's not good enough.
0:30:13 > 0:30:18Because James's 55 beef fillets have made him almost double,
0:30:18 > 0:30:21just over £1,042.
0:30:21 > 0:30:24Although he spent a hefty £239.45,
0:30:24 > 0:30:29he's made an amazing profit of £802.80.
0:30:33 > 0:30:39For a selection of recipes from this series, log on to:
0:30:39 > 0:30:43And so the final battle begins - dessert.
0:30:43 > 0:30:47Ed has got some serious catching up to do, so he's chosen to
0:30:47 > 0:30:51serve up a favourite dessert of his from American chef Thomas Keller.
0:30:52 > 0:30:56I love puddings and I think I make a good pudding,
0:30:56 > 0:30:57so chocolate souffle.
0:30:57 > 0:31:00Ed will be serving up his chocolate souffle
0:31:00 > 0:31:03with a cookie and cinnamon ice cream.
0:31:03 > 0:31:06James is going to have his work cut out matching that!
0:31:06 > 0:31:10I think lovely spiced apple cake with a lovely bit of custard on it,
0:31:10 > 0:31:13perfect for a pub, I'm going to give that one a shot.
0:31:13 > 0:31:17And so our boys put together their final salvos of the day!
0:31:17 > 0:31:20James and his team have boiled their apples,
0:31:20 > 0:31:23added bicarbonate of soda, butter, eggs and sugar
0:31:23 > 0:31:26and mixed with baking powder, ready for baking.
0:31:26 > 0:31:30So far so good, but watch out for your custard, James.
0:31:30 > 0:31:33Keep an eye on the anglaise, yeah.
0:31:33 > 0:31:35I'd take that off and pass it, yeah.
0:31:35 > 0:31:38- Pass it.- Yeah, quickly on to ice please, it's too hot.
0:31:38 > 0:31:42The thing with the custard there almost made scrambled eggs
0:31:42 > 0:31:44so we saved it in the nick of time.
0:31:44 > 0:31:48Ed's dessert is a complicated one too but he's being canny.
0:31:48 > 0:31:51He's using shop-bought cookies and vanilla ice cream
0:31:51 > 0:31:55so he can concentrate on creating his chocolate souffle.
0:31:55 > 0:32:01We've got a combination in there, egg yolks, cocoa powder, milk, sugar.
0:32:01 > 0:32:06Ed then adds dark chocolate, whisked egg whites and gelatine.
0:32:06 > 0:32:08Due to the nature of this pudding being quite unique,
0:32:08 > 0:32:11having gelatine in it means we can then set it by freezing it.
0:32:11 > 0:32:14So each time we get an order, we've got the oven on,
0:32:14 > 0:32:16pop them into the oven and we send it out.
0:32:16 > 0:32:19It's a very, very, very simple modern dessert.
0:32:19 > 0:32:21But is it a winner, Ed?
0:32:21 > 0:32:23Now the rules are a little different for dessert,
0:32:23 > 0:32:26because our chefs must go out into the restaurant
0:32:26 > 0:32:29to pitch their dishes to the diners face to face.
0:32:29 > 0:32:32And the customers will only have to pay whatever
0:32:32 > 0:32:35they think the dessert they choose is worth.
0:32:35 > 0:32:39So earlier in the day, when James and Ed went shopping, they knew they
0:32:39 > 0:32:43had to pick up their key ingredients for as little as possible.
0:32:43 > 0:32:45Ed was on the hunt for chocolate.
0:32:48 > 0:32:51That is worth about £40 so...
0:32:51 > 0:32:53Yeah, make me a sensible offer on that.
0:32:53 > 0:32:56- Five quid.- That's a bit hard.
0:32:56 > 0:32:59The thing is, I'm not going to use all of this.
0:32:59 > 0:33:03- I know, I know.- And it's a massive block of chocolate.- It certainly is.
0:33:03 > 0:33:06- I'm going to use about that much of it.- What can you afford to pay then?
0:33:06 > 0:33:10- Eight quid.- A tenner and it's yours. - £10?
0:33:12 > 0:33:15Tenner, OK. Done, done, done, done.
0:33:15 > 0:33:19Oh that's a mighty reduction! James is also on the hunt.
0:33:19 > 0:33:22Are you looking for a bit of apple there, James?
0:33:22 > 0:33:24- We are indeed, yep. - What are you after?
0:33:24 > 0:33:27Well, I was thinking something from the south east region,
0:33:27 > 0:33:31something British and I'm looking at them Bramley apples.
0:33:31 > 0:33:34Bramley from Kent, yeah, that's grown in Kent.
0:33:34 > 0:33:36Excellent, how much is half a case?
0:33:36 > 0:33:41Well, we're at £15 a box so half a case would be £7.50.
0:33:41 > 0:33:44OK, yes, seven quid and I'll take 'em, brilliant.
0:33:44 > 0:33:47- That's not a problem. - OK, you're a star. Thanks very much.
0:33:47 > 0:33:48- Cheers.- Thank you very much.
0:33:48 > 0:33:51With all the other ingredients included,
0:33:51 > 0:33:54James total expenditure on his desserts was £41.44.
0:33:54 > 0:33:58While Ed spent slightly more - £62.34.
0:34:00 > 0:34:02In the kitchen in the run-up to service,
0:34:02 > 0:34:06Ed's preparation time is draining away, and he's got a problem -
0:34:06 > 0:34:09his delicate souffle mix is starting to congeal.
0:34:09 > 0:34:13Keep it moving, yeah. It's starting to curdle and it mustn't curdle.
0:34:13 > 0:34:15Keep that moving, keep it moving.
0:34:15 > 0:34:19That's the only thing to do with chocolate is that it's always
0:34:19 > 0:34:20very tricky, very difficult.
0:34:20 > 0:34:22It's incredibly temperature sensitive.
0:34:22 > 0:34:25We've got some little curdling in there from the egg yolks
0:34:25 > 0:34:27and we're trying to bring it back.
0:34:27 > 0:34:30My gut feeling is - chuck it all away, start again
0:34:30 > 0:34:32but I can't because I've used all my...I've got 36 eggs in there.
0:34:32 > 0:34:37With such a limited supply of ingredients, Ed has no option but
0:34:37 > 0:34:42to keep going, and someone's taking great delight in his discomfort.
0:34:42 > 0:34:45I think, I think you've left it quite late with them, eh?
0:34:45 > 0:34:47You left it quite late with them.
0:34:47 > 0:34:51How is your pudding? You've burnt it! That's burnt.
0:34:51 > 0:34:54- It's brown sugar. - Burnt! I'd send it back.
0:34:54 > 0:34:57Do you know, I've got one thing to say about that pudding,
0:34:57 > 0:34:58it shouldn't be allowed.
0:35:00 > 0:35:02- Burnt, they're all burnt. - What's happened to yours?
0:35:04 > 0:35:05Nothing.
0:35:05 > 0:35:06THEY LAUGH
0:35:06 > 0:35:08OK, I'm going to leave you alone.
0:35:08 > 0:35:10They're perfect, my puddings are perfect.
0:35:10 > 0:35:12- I'm going to leave you alone.- Yeah.
0:35:12 > 0:35:15I have no idea what's going on with Ed.
0:35:15 > 0:35:18He seems literally like he's pulling his hair out.
0:35:18 > 0:35:21I'm digging myself into a hole here.
0:35:21 > 0:35:23I must admit though, yeah, bought-in...
0:35:23 > 0:35:28he's bought cookies, I've seen that he's bought ice cream
0:35:28 > 0:35:30and he's panicking.
0:35:30 > 0:35:35He's bought half of it and he's still messed it up.
0:35:35 > 0:35:39Oh, James is loving this, but he shouldn't speak too soon.
0:35:39 > 0:35:42Ed pushes ahead with his dessert preparation,
0:35:42 > 0:35:45but he'll only know for sure if he's managed to avert disaster
0:35:45 > 0:35:49once his trial chocolate covered cookie has been baked.
0:35:49 > 0:35:52Look, there you go.
0:35:52 > 0:35:58Gooey on the inside. Oh yeah!
0:35:58 > 0:36:01The biscuit's all nice and gooey.
0:36:01 > 0:36:03Shaboose!
0:36:03 > 0:36:04Well, what a turn up.
0:36:04 > 0:36:07Ed's dessert was teetering on the edge of disaster,
0:36:07 > 0:36:10but he pulls it back from the brink!
0:36:10 > 0:36:12He's pretty pleased with himself.
0:36:12 > 0:36:16But let's see what his harshest critic has to say.
0:36:16 > 0:36:20That's got a great chocolate kick, big time.
0:36:20 > 0:36:23It's nice and gooey. I like it.
0:36:23 > 0:36:26Do you know what I like here is the textures. This is what I like.
0:36:26 > 0:36:29I like the texture and I like the sweetness of the sauce
0:36:29 > 0:36:31and then the custard.
0:36:31 > 0:36:33Compliments aside, our boys know exactly
0:36:33 > 0:36:36what this competition is really about.
0:36:36 > 0:36:38It's not necessarily about covers, is it?
0:36:38 > 0:36:41- It's about money. - It's about the money.
0:36:41 > 0:36:46- Let's see, let's see. I don't know. - Bring on the tranches.- There we go.
0:36:47 > 0:36:50And now it's time for the final push in today's competition.
0:36:50 > 0:36:54Once again, the diners don't even know the identity of our chefs,
0:36:54 > 0:36:57let alone which chef is offering which dish,
0:36:57 > 0:37:01but the choices they make now could swing the entire competition.
0:37:01 > 0:37:04Time for James and Ed to finally reveal themselves
0:37:04 > 0:37:06and pitch their desserts.
0:37:06 > 0:37:08Right I'm going to reveal tonight's chefs,
0:37:08 > 0:37:10it's Ed Baines and James Tanner.
0:37:10 > 0:37:13CROWD APPLAUD
0:37:14 > 0:37:18That's very nice. Ladies and gentlemen, thank you very much.
0:37:18 > 0:37:21It's been a bit of a battle there obviously between the two of us
0:37:21 > 0:37:24and now it falls down to desserts.
0:37:24 > 0:37:26Indeed.
0:37:26 > 0:37:29Obviously, what you're prepared to pay for them
0:37:29 > 0:37:32and who buys the most of whichever one.
0:37:32 > 0:37:36To emerge victorious today, our boys know they've got to
0:37:36 > 0:37:39pull out all the stops to persuade the diners to choose their dessert.
0:37:39 > 0:37:41Hi-ho, good evening.
0:37:41 > 0:37:45- That's my dessert this evening. - That's what I'm going for.
0:37:45 > 0:37:47And they're giving them the hard sell.
0:37:47 > 0:37:50It's very simple, it's very modern, it's very rich
0:37:50 > 0:37:53and it's a little bit gooey inside.
0:37:53 > 0:37:55- Right.- I'm going to have that.
0:37:57 > 0:37:59- It's still gooey inside.- Oh, yum!
0:37:59 > 0:38:02Both our chefs are getting a great reception,
0:38:02 > 0:38:05but neither of them could have anticipated that here tonight
0:38:05 > 0:38:08James would have a bit of an admirer.
0:38:08 > 0:38:10Come and sit with me, darling.
0:38:10 > 0:38:12HE SIGHS
0:38:12 > 0:38:13You need relaxing.
0:38:13 > 0:38:15Yeah.
0:38:15 > 0:38:16SHE LAUGHS
0:38:16 > 0:38:19Would you like to know about my dessert?
0:38:19 > 0:38:21I would love to know about your dessert.
0:38:21 > 0:38:23Well, James, you've certainly got one customer!
0:38:23 > 0:38:26But which dish will the rest of the diners go for?
0:38:26 > 0:38:29I think James' pitch was the best.
0:38:29 > 0:38:32Ed was full of enthusiasm and he loves his chocolate but
0:38:32 > 0:38:37I reckon James explained a little bit more of why he cooked what he cooked.
0:38:37 > 0:38:42James did a great sales job but I still want the chocolate.
0:38:42 > 0:38:45Oh, this looks set to be incredibly close!
0:38:45 > 0:38:48It's not long before the orders start rushing in
0:38:48 > 0:38:51and the final round of today's battle begins!
0:38:51 > 0:38:54We go on six apple cakes to begin with, please.
0:38:54 > 0:38:57Five chocolate souffles and five apple cakes.
0:38:57 > 0:39:02So it's nine apple cake and five chocolate souffle,
0:39:02 > 0:39:05that's three tables, please.
0:39:05 > 0:39:08James' apple cake is off to a flying start.
0:39:08 > 0:39:11Ohhh, come on!
0:39:11 > 0:39:14Sorry, sorry, did you say nine apple cake then?
0:39:14 > 0:39:17- It's nine.- It's nine, is it?- OK, right, I'll get on with them, Chef.
0:39:17 > 0:39:19I'll get on with them.
0:39:19 > 0:39:22James is delighted, unlike his opponent!
0:39:22 > 0:39:28Well, James sold 18 more main courses than me and he took like four quid
0:39:28 > 0:39:33more on each dish so I've got some catching up to do.
0:39:37 > 0:39:40Not looking good, it's not looking good.
0:39:40 > 0:39:44Come on, Ed! Don't give up, the diners are still tucking in!
0:39:44 > 0:39:49James' apple cake is still going great guns and Ed is falling behind.
0:39:49 > 0:39:55The next four checks is eight apple cake and four chocolate souffle.
0:39:55 > 0:39:57Yes, Chef.
0:39:57 > 0:39:59I need a blanket order.
0:39:59 > 0:40:02I need a boom boom to get back in there because at the moment...
0:40:02 > 0:40:06The next batch is five apple and two chocolate souffle, please.
0:40:06 > 0:40:08After the three you're doing now.
0:40:08 > 0:40:13Nine apple cake and we have three chocolate souffle, please.
0:40:13 > 0:40:14Nine apple cake.
0:40:16 > 0:40:23Last ones going out now. I've smashed him, I've smashed him.
0:40:23 > 0:40:25We'll see, James, we'll see!
0:40:25 > 0:40:29This won't be decided on how many dishes our chefs have sold,
0:40:29 > 0:40:33but on how those dishes have gone down with the diners
0:40:33 > 0:40:36and how much they're willing to pay for them.
0:40:36 > 0:40:40I ordered the sticky toffee apple cake.
0:40:40 > 0:40:45I think the toffee flavour sort of overpowered everything else.
0:40:45 > 0:40:49Overall, I think I'd pay maximum 5.95 for it.
0:40:49 > 0:40:53I ordered the chocolate dessert, it certainly was quite chocolaty,
0:40:53 > 0:40:57quite rich and I was happy to pay 6.95. It seemed reasonable.
0:40:57 > 0:40:59I was very impressed with the presentation
0:40:59 > 0:41:01of the...of the apple cake.
0:41:01 > 0:41:04The custard was fantastic
0:41:04 > 0:41:10and I would have paid £7 to £8 for my dessert. It was lovely.
0:41:10 > 0:41:14Well, we'll find out shortly how much profit our chefs have made,
0:41:14 > 0:41:17but first, let's see how many desserts they've each sold.
0:41:18 > 0:41:22Ed managed to sell a total of 32 chocolate souffles.
0:41:22 > 0:41:24It's a decent effort,
0:41:24 > 0:41:27but James sold a very impressive 52 apple cakes.
0:41:29 > 0:41:33The diners have only paid what they think their dessert is worth
0:41:33 > 0:41:36so if people paid good money for Ed's dessert,
0:41:36 > 0:41:40he could still walk away the victor in today's contest.
0:41:40 > 0:41:44It's been a tough day for Ed and James cooking against the clock
0:41:44 > 0:41:48in an unfamiliar kitchen, but now their work is done
0:41:48 > 0:41:52and it's time to reveal the outcome of today's competition.
0:41:52 > 0:41:55- Can we just do this? Cos, you know...- Yeah, let's have a look.
0:41:55 > 0:41:58I need to sit down after this whatever happens.
0:41:58 > 0:42:02- It's been a big day. - Three, two, one.
0:42:04 > 0:42:08- Ooooh!- Wow.- James. - Well, high-five myself on that one.
0:42:08 > 0:42:09THEY LAUGH
0:42:09 > 0:42:11- Well, well done.- Thank you, Ed.
0:42:11 > 0:42:13A little disappointed but, you know,
0:42:13 > 0:42:15it's still a king's ransom there.
0:42:15 > 0:42:18That's quite a big, considering what I spent, I'm well surprised.
0:42:18 > 0:42:20Job well done.
0:42:20 > 0:42:21So it's victory for James
0:42:21 > 0:42:25and the young pretender is pretty chuffed about it!
0:42:25 > 0:42:27I don't know what to say, really.
0:42:27 > 0:42:29I didn't think it was going to be that much.
0:42:29 > 0:42:31I didn't think I was going to win anyway, to be honest,
0:42:31 > 0:42:33at one point, if I'm, you know...
0:42:33 > 0:42:36Throughout the day, I didn't think I'd win.
0:42:36 > 0:42:41But to win it by that, about 500 quid, nice, that's sweet.
0:42:41 > 0:42:44I think he made a better pudding, I've got to be honest.
0:42:44 > 0:42:47And it certainly created more sales.
0:42:47 > 0:42:49Obviously, when you mark up and you've got your margins
0:42:49 > 0:42:51and your charge on top,
0:42:51 > 0:42:54the moment you get a bit of a run on something in this competition,
0:42:54 > 0:42:56you storm ahead.
0:42:56 > 0:43:00Both our chefs have made an amazing amount of money
0:43:00 > 0:43:03and all of their profits will be going to their chosen charities.
0:43:03 > 0:43:08My chosen charity Barnados, which is for disadvantaged children.
0:43:08 > 0:43:11My charity this evening is St Luke's Hospice in Plymouth,
0:43:11 > 0:43:16which really helps cancer sufferers that are terminal
0:43:16 > 0:43:17and in their last weeks of life.
0:43:17 > 0:43:21Well, James may be the winner in today's competition,
0:43:21 > 0:43:24but both our chefs have shown that they've got what it takes to
0:43:24 > 0:43:27put their menus where their mouths are!
0:43:42 > 0:43:45Subtitles by Red Bee Media Ltd