0:00:02 > 0:00:04Britain's top chefs...
0:00:04 > 0:00:05Yee-ha!
0:00:05 > 0:00:07Are going up against each other...
0:00:07 > 0:00:08This 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 me-ee-ee!
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 for ever 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 > 0:00:55Today it's chirpy culinary queen Stephanie Moon
0:00:55 > 0:00:58versus cheeky kitchen king James Tanner.
0:00:58 > 0:01:01Wielding their saucepans in an epic clash of cookery.
0:01:01 > 0:01:02Coming up,
0:01:02 > 0:01:05James battles with some unfamiliar industrial kitchen equipment.
0:01:05 > 0:01:07Now I've broken the machine.
0:01:07 > 0:01:10Stephanie faces a crisis of confidence.
0:01:10 > 0:01:14James' queue is about 20 foot longer than mine.
0:01:14 > 0:01:16And will it be James's tasty Thai curry
0:01:16 > 0:01:20or Stephanie's juicy jerk chicken that will win the day?
0:01:20 > 0:01:24Chefs, put your menu where your mouth is.
0:01:50 > 0:01:52Ah London, our great capital,
0:01:52 > 0:01:55renowned centre of global academic endeavour.
0:01:55 > 0:01:59And few seats of learning are more prestigious than
0:01:59 > 0:02:01Goldsmith's University of London.
0:02:01 > 0:02:04Today the students are busily going about their business
0:02:04 > 0:02:08but they've got no idea what's about to hit them.
0:02:08 > 0:02:12Because two giants of the gastronomic galaxy are about to
0:02:12 > 0:02:16face-off here in one of the biggest challenges of their lives!
0:02:16 > 0:02:19We're taking them out of the comfort zone of their own restaurants
0:02:19 > 0:02:23and putting them in to an arena that's entirely new to them -
0:02:23 > 0:02:25a busy university canteen!
0:02:25 > 0:02:28Here they'll be challenged to cook up and serve up
0:02:28 > 0:02:31top-notch cuisine on a massive scale!
0:02:32 > 0:02:35Our challengers are like chalk and cheese!
0:02:35 > 0:02:38In the red corner, renowned for her top-notch menus for
0:02:38 > 0:02:40world class dining establishments,
0:02:40 > 0:02:45it's Yorkshire's First Lady, Stephanie Moon.
0:02:45 > 0:02:49I think being a chef you have to be dedicated and hard working
0:02:49 > 0:02:51but you also have to love what you do
0:02:51 > 0:02:54and I think being slightly eccentric also helps.
0:02:54 > 0:02:57I think as a chef you have to be competitive
0:02:57 > 0:03:00and I'm not taking any prisoners.
0:03:00 > 0:03:03And in the blue corner - he's run his own restaurants
0:03:03 > 0:03:05since the tender age of 23,
0:03:05 > 0:03:09he's the likely lad who loves a competition!
0:03:09 > 0:03:11It's Kent's culinary king - James Tanner.
0:03:13 > 0:03:16I think my philosophy with cooking is keep it quite simple,
0:03:16 > 0:03:21keep a few elements to the plate but let the flavour speak for themselves
0:03:21 > 0:03:23and try and cook with what you've got around you,
0:03:23 > 0:03:25what's best at that time of year.
0:03:25 > 0:03:29Like any chef, I want to succeed I want to cook that next best thing.
0:03:29 > 0:03:33These two have got no idea what they're in for!
0:03:33 > 0:03:35Going into combat in a university canteen,
0:03:35 > 0:03:39they'll be cooking for up to 200 ravenous students.
0:03:39 > 0:03:42They'll want top-notch grub, and they'll want it cheap!
0:03:42 > 0:03:45I am looking forward to having amazing food
0:03:45 > 0:03:47cooked by great chefs and also great uni prices.
0:03:47 > 0:03:50I just really looking forward to eating some amazing food
0:03:50 > 0:03:54at insanely cheap prices to be honest.
0:03:54 > 0:03:55No surprises there!
0:03:55 > 0:03:59For this challenge our chefs must each produce three dishes -
0:03:59 > 0:04:01a meat dish and a vegetarian option
0:04:01 > 0:04:04that will be served at the same time and then a dessert.
0:04:04 > 0:04:06And it doesn't stop there, oh no.
0:04:06 > 0:04:09They'll have to buy all their own ingredients from a budget
0:04:09 > 0:04:11of just £300 each.
0:04:11 > 0:04:14They'll need to get the very best deals, as it will be the chef
0:04:14 > 0:04:17who makes the most profit who will be crowned champion
0:04:17 > 0:04:21and all proceeds go to our chefs' chosen charities.
0:04:21 > 0:04:23Stephanie Moon and James Tanner -
0:04:23 > 0:04:27it's time to put your menu where your mouth is.
0:04:27 > 0:04:29Well, there you have it, a challenge set for today.
0:04:29 > 0:04:31I think that's going to be a hard one
0:04:31 > 0:04:34because they want something filling, they want something cheap.
0:04:34 > 0:04:37They want something cheap, all right, £300 budget.
0:04:37 > 0:04:40- It's not a lot of money that. - I don't think so.- To cook for 200.
0:04:40 > 0:04:45This is a lot more difficult than it sounds actually thinking about it.
0:04:45 > 0:04:47Well, look, all I can say is all the best.
0:04:47 > 0:04:49Yeah, good luck. We're going to need it.
0:04:49 > 0:04:53I'm going to get my thinking hat on. I haven't got a clue at the moment.
0:04:53 > 0:04:54Bless them, they look worried!
0:04:54 > 0:04:57The sheer number of people they're going to have to cook for
0:04:57 > 0:05:00and the relatively small budget they've got to work with
0:05:00 > 0:05:03will be the ultimate test of the skills on which
0:05:03 > 0:05:05our chefs have built their reputations!
0:05:05 > 0:05:07So what's the plan?
0:05:07 > 0:05:10The budget today is really, really tight so I'm
0:05:10 > 0:05:13looking for good wholesome food that doesn't break the bank,
0:05:13 > 0:05:15that's going to make me some profit.
0:05:15 > 0:05:17I really want to beat James today.
0:05:17 > 0:05:19Come on, the Moon, let's see what happens.
0:05:19 > 0:05:21Oh, the Moon is rising to the challenge!
0:05:21 > 0:05:26So Stephanie plans to buy cheap without compromising on quality!
0:05:26 > 0:05:29Come on, Mr Tanner, what have you got for us?
0:05:29 > 0:05:33So the strategy for me today, I've got to buy very, very cleverly.
0:05:33 > 0:05:36Basically, I'm going to cross use some of the ingredients.
0:05:36 > 0:05:39Some of the things that will be in my meat dish are also going to
0:05:39 > 0:05:43be in my vegetarian dish because it's a £300 budget
0:05:43 > 0:05:47and it's 200 people, sensible purchasing is the key.
0:05:49 > 0:05:51With their battle plans in place our chefs now need to
0:05:51 > 0:05:54make some crucial menu decisions.
0:05:54 > 0:05:57For my meat course I'm doing a jerk chicken,
0:05:57 > 0:06:01serving it with a herbed rice and some char grilled sweetcorn.
0:06:01 > 0:06:04The reason I think that this jerk chicken is going to sell is
0:06:04 > 0:06:06I'm splashing it with a bit of beer on the top
0:06:06 > 0:06:10because I don't know a student in the world who doesn't like beer.
0:06:10 > 0:06:11Oh cunning, Stephanie.
0:06:11 > 0:06:13Reeling in those party-loving students
0:06:13 > 0:06:15with an enticing splash of beer!
0:06:15 > 0:06:18What's James going to strike back with?
0:06:18 > 0:06:23My meat course today is Thai green chicken and vegetable curry,
0:06:23 > 0:06:27bulk that bad boy out I say, lots of flavour in there
0:06:27 > 0:06:29and it's going to go along way.
0:06:29 > 0:06:31So both chefs are going for chicken,
0:06:31 > 0:06:35but who's going to serve up the most popular dish?
0:06:35 > 0:06:37Deciding menus is a challenge,
0:06:37 > 0:06:39but it's just the tip of the iceberg.
0:06:39 > 0:06:40Look at the size of the place!
0:06:40 > 0:06:42All I can say is - bring it on.
0:06:42 > 0:06:45This is the house of learning and I think that by the end of tonight
0:06:45 > 0:06:48- it's going to teach us a lesson so... - I'm sure it is.- Shall we?
0:06:48 > 0:06:50- We've got a lot to learn! - Ladies first.
0:06:50 > 0:06:52Hello, guys. I'm Steph.
0:06:52 > 0:06:54Both our chefs have been assigned two brave volunteers
0:06:54 > 0:06:58from the regular kitchen staff to help them prepare their
0:06:58 > 0:07:02three courses, and with service only hours away, it's all about time!
0:07:02 > 0:07:04Right, the clock is ticking.
0:07:04 > 0:07:06We've got loads to do, boys, we've got to motor on.
0:07:06 > 0:07:09Most importantly, beat Stephanie Moon.
0:07:09 > 0:07:11We're up for the challenge tonight
0:07:11 > 0:07:14and I hope we're going to beat James Tanner.
0:07:14 > 0:07:16They're both talking tough
0:07:16 > 0:07:20but it all comes down to which dish wins the student vote!
0:07:20 > 0:07:23Both chefs launch themselves into their preparations,
0:07:23 > 0:07:26but already something's got James worried.
0:07:26 > 0:07:29I really didn't realise that Steph was doing chicken until I got
0:07:29 > 0:07:31into the kitchen today.
0:07:31 > 0:07:35Interesting to see a load of chicken sat there that wasn't mine.
0:07:35 > 0:07:37We're doing it in very different ways.
0:07:37 > 0:07:40I think this is going to turn out to be the battle of the chickens
0:07:40 > 0:07:42and I'm not taking any prisoners.
0:07:42 > 0:07:45Well, rest assured, James, your opponent will do everything she
0:07:45 > 0:07:50can to make sure that the chickens come home to roost - with the Moon!
0:07:50 > 0:07:53One thing actually that's quite reassuring is I've got
0:07:53 > 0:07:55two massive trays of chicken and he's on the one tray
0:07:55 > 0:07:58and hopefully I'm going to sell a lot more.
0:07:58 > 0:08:01I guess time will tell but...yeah.
0:08:01 > 0:08:02Stephanie's got the quantity,
0:08:02 > 0:08:05which means James needs to focus on quality.
0:08:05 > 0:08:08With four hours to go until the start of service,
0:08:08 > 0:08:10he's determined to get ahead.
0:08:10 > 0:08:15Seal off my chicken, butternut squash and sweet potato.
0:08:15 > 0:08:18The reason why I've put them in now is basically to get
0:08:18 > 0:08:20the juices of the chicken round them so they soak in.
0:08:20 > 0:08:23I've got the other vegetables to add a little bit later.
0:08:23 > 0:08:27And now, I'm going to lower the heat to just leave it to tick over.
0:08:27 > 0:08:31As James adds coconut milk to create that authentic Thai flavour,
0:08:31 > 0:08:34his opponent is eye-balling his every move.
0:08:34 > 0:08:38And she thinks she's spotted the fatal flaw in his plans.
0:08:38 > 0:08:42James is cooking chicken now and I worry for James
0:08:42 > 0:08:45that in a couple of hours that chicken will be dry.
0:08:45 > 0:08:48I'm going to start cooking my chicken at about 4.00,
0:08:48 > 0:08:53it will be perfect for about 5.30, ready for service bang on 6.00.
0:08:53 > 0:08:56Stephanie's confident that her methods will put her in the pink
0:08:56 > 0:08:59but that's not going to stop her having a little joke
0:08:59 > 0:09:01at her rival's expense.
0:09:01 > 0:09:06- So, James, I've brought you a present.- What's that for?
0:09:06 > 0:09:08It's a tie curry!
0:09:08 > 0:09:09And you get me a pink tie?
0:09:09 > 0:09:12It's a nice bit of pink, you know. I like my feminine side.
0:09:12 > 0:09:14Was this yours from the '80s?
0:09:15 > 0:09:19This is very nice, maybe I could wear it as a head band.
0:09:19 > 0:09:22I could be like the ninja of Thai curries.
0:09:23 > 0:09:26Cor, it's the Pink Ninja!
0:09:26 > 0:09:29Before Bruce Lee gets too carried away, let's remind ourselves
0:09:29 > 0:09:33that today's winner will be the chef who makes the most profit.
0:09:33 > 0:09:37So getting their ingredients for the lowest prices possible is crucial.
0:09:37 > 0:09:41Earlier in the day, both Stephanie and James were on the hunt
0:09:41 > 0:09:45for chicken and they both ended up at the same local butcher.
0:09:45 > 0:09:49But who would get the better deal? Chirpy Stephanie or cheeky James?
0:09:49 > 0:09:52- All right, mate. Morning, gentlemen. - Are you all right?
0:09:52 > 0:09:54- I'm kind of all right, I'll be honest.- Oh, here we go.
0:09:54 > 0:09:56I've got a bit of, I've got a bit of...
0:09:56 > 0:09:58- Sounds suspect. - It is a bit.- I thought it might.
0:09:58 > 0:10:00I'm probably after about 80 thighs and....
0:10:00 > 0:10:03- And you want a good price? - I want a great, fantastic...
0:10:03 > 0:10:05- Because you're smiling already. - I want a spanking price.
0:10:05 > 0:10:07Come on guys, come on.
0:10:07 > 0:10:08Oh, the lad's on fire.
0:10:08 > 0:10:13- It comes to about 26.80 that.- 26.80?
0:10:13 > 0:10:15Will James be able to get that down?
0:10:15 > 0:10:18His rival was after a great deal of her own.
0:10:18 > 0:10:21I noticed that in the window you've got some fantastic chicken.
0:10:21 > 0:10:24Now if I was going to buy 20, surely you'd give me a bit,
0:10:24 > 0:10:26a bit of something knocked off.
0:10:26 > 0:10:29A bit of a discount, how cheap are they already?
0:10:29 > 0:10:323.99, we'd do them for 3.5 quid for ya.
0:10:32 > 0:10:363.5 quid? How about 3.25? You know you want to.
0:10:36 > 0:10:37I couldn't do, not 3.25.
0:10:37 > 0:10:3920 chickens, big sale - 3.25.
0:10:39 > 0:10:44- I can't. I'd go 3.40 and that's it. - All right 3,35.- Go on then, 3.35.
0:10:44 > 0:10:46Oh, Stephanie's got a great bargain,
0:10:46 > 0:10:49will James be able to better that?
0:10:49 > 0:10:51OK, and that's your best price on that, yeah?
0:10:51 > 0:10:54Don't know. Ooh, tell you what, give us 22.5 quid.
0:10:54 > 0:10:57That's just a bit below, innit. Is that all right?
0:10:57 > 0:10:59- Yeah, cheers, fella.- Well done. - Fantastic.- Cheers.
0:10:59 > 0:11:01Oh he's happy with that!
0:11:01 > 0:11:04And he's forked out a lot less than his rival!
0:11:04 > 0:11:08So how will the money our chefs have spent affect the menu prices
0:11:08 > 0:11:10they give their dishes?
0:11:10 > 0:11:12With all the other ingredients included,
0:11:12 > 0:11:15James spent a total of £73.94.
0:11:15 > 0:11:20While Stephanie spent almost double that - a total of £141.88.
0:11:20 > 0:11:23But they've looked up the prices of similar dishes
0:11:23 > 0:11:25on the canteen's usual menu,
0:11:25 > 0:11:30and they've both decided to price their dishes the same - at £3.80.
0:11:30 > 0:11:33That means Stephanie is going to have to sell a lot more portions
0:11:33 > 0:11:36if she wants to make the most profit!
0:11:38 > 0:11:39Back in the restaurant kitchen,
0:11:39 > 0:11:43James's curry has been cooking for nearly two hours and Stephanie's
0:11:43 > 0:11:47convinced that by the start of service it will have dried out.
0:11:47 > 0:11:51She reckons she's got her timings exactly right.
0:11:51 > 0:11:54I'm putting my chicken on now, it's 4.00
0:11:54 > 0:11:56and hopefully it's going to be nice and juicy.
0:11:56 > 0:12:00We'll have to look and see how James' comes out,
0:12:00 > 0:12:02it will be very interesting to try that chicken.
0:12:02 > 0:12:05With her chicken sizzling away, Stephanie adds peppers,
0:12:05 > 0:12:07garlic and chilli.
0:12:07 > 0:12:12This is my jerk chicken mix, in here we've got some honey,
0:12:12 > 0:12:16we've got some soy sauce, we've got some jerk spices.
0:12:16 > 0:12:19Those spices are going to marry up with that chicken
0:12:19 > 0:12:23and make this chicken dish taste sensational. They really are.
0:12:23 > 0:12:27Well she sounds confident, but James has a major weapon up his sleeve,
0:12:27 > 0:12:31in the form of the flatbreads he'll be serving with his curry.
0:12:31 > 0:12:33I'm going to add the milk, the oil, the pinch of salt
0:12:33 > 0:12:37and the sugar, no yeast remember because it's just flat bread.
0:12:37 > 0:12:42Just so I see it create a dough. Now I've broken the machine.
0:12:42 > 0:12:44Hold up, this doesn't look good!
0:12:44 > 0:12:46Yep, I've broken the machine.
0:12:48 > 0:12:50It's stopped working.
0:12:50 > 0:12:51Come on, David the sous chef.
0:12:54 > 0:12:57And it doesn't go unnoticed by his rival.
0:12:57 > 0:12:59Even you look worried now.
0:12:59 > 0:13:02- So how are you doing, Chef? - Yeah, great, Steph.
0:13:02 > 0:13:04- Yep?- Yep, never been better. - Making bread?
0:13:04 > 0:13:08Yeah, I'm trying to at the moment but I've broken the machine though.
0:13:08 > 0:13:09Broken the machine.
0:13:09 > 0:13:11It's stopped working on me. It doesn't like me.
0:13:11 > 0:13:13He killed it, I think. Personally, I...
0:13:13 > 0:13:16You know it's got a six minute timer on it?
0:13:16 > 0:13:19I might be able to help you a bit here, Chef.
0:13:19 > 0:13:20- Bring it on, Steph.- Right.
0:13:22 > 0:13:25Oh, look at her go!
0:13:27 > 0:13:29That's put James in his place.
0:13:32 > 0:13:33What do you say, young man?
0:13:33 > 0:13:37- Thank, thank you, Steph. - Any time, Chef. Any time!
0:13:37 > 0:13:41Well sweet as it is, the camaraderie can't last!
0:13:41 > 0:13:45Stephanie will use every trick up her sleeve to beat her opponent.
0:13:45 > 0:13:48This is my secret student ingredient that hopefully is going to
0:13:48 > 0:13:50make this dish sell, beer.
0:13:50 > 0:13:53Blimey, Stephanie. Easy!
0:13:53 > 0:13:56And then I'm going to save a bit just to splash on top.
0:13:56 > 0:13:59Cor, they'll be falling asleep in their lectures!
0:13:59 > 0:14:02James is facing the moment of truth for his flatbreads.
0:14:02 > 0:14:04I've rolled out one to see if it works really.
0:14:04 > 0:14:06If not, I'm not using them.
0:14:06 > 0:14:09A very hot pan and if it bubbles and colours...
0:14:09 > 0:14:11Yes, yes, we're looking good, looking good.
0:14:11 > 0:14:13We're dining with flat bread tonight.
0:14:13 > 0:14:16They take about 30 seconds each side to make,
0:14:16 > 0:14:19there's 55 minutes left and I've got 98 to do.
0:14:19 > 0:14:24I don't know why I do this to myself but they are rather stunning.
0:14:24 > 0:14:25Oh, he's happy!
0:14:25 > 0:14:28But with service edging ever closer, is James going to have enough
0:14:28 > 0:14:32time to get them all ready, and who will win chicken wars?
0:14:33 > 0:14:36Outside the dining hall, a line is forming
0:14:36 > 0:14:39of some of Britain's finest young minds
0:14:39 > 0:14:42there they are, and boy do they look hungry!
0:14:42 > 0:14:45As the canteen doors open and our diners take their seats,
0:14:45 > 0:14:48the expectations couldn't be higher.
0:14:48 > 0:14:50I'm hoping to enjoy some really great food.
0:14:50 > 0:14:53It's just a good experience and taste different flavours.
0:14:53 > 0:14:57I'm really looking forward just to have some nicely cooked food really.
0:14:57 > 0:15:00In the kitchen, our chefs seize a last-minute opportunity to
0:15:00 > 0:15:03taste each other's meat dishes.
0:15:03 > 0:15:06- That bread is gorgeous. - It works all right, doesn't it?
0:15:06 > 0:15:11The sauce is gorgeous. I love the veg in there, the chicken...is OK.
0:15:11 > 0:15:15Ooh, OK? Damning with faint praise there, Stephanie!
0:15:15 > 0:15:17Will young James return fire?
0:15:17 > 0:15:19Steph, I don't mean to be rude now.
0:15:19 > 0:15:20That means he's going to be!
0:15:20 > 0:15:22No, no, no, sir, bring it on.
0:15:22 > 0:15:25- Honestly, that ain't jerk chicken. - But it's like a jerk chicken stew.
0:15:25 > 0:15:28It's jerk chicken curry, you've made jerk chicken curry.
0:15:28 > 0:15:29That is not jerk chicken.
0:15:29 > 0:15:31I don't know how you can call that jerk chicken.
0:15:31 > 0:15:34The way I'm looking at this, and the reason I haven't
0:15:34 > 0:15:37kept it on the bone is, I think the bone will put them off.
0:15:37 > 0:15:39You see, honestly, it doesn't get dry on the bone.
0:15:39 > 0:15:43- I don't think that's dry. - You don't think that's dry?- No.
0:15:45 > 0:15:46OK, Chef.
0:15:46 > 0:15:48Oh, James is not holding back!
0:15:48 > 0:15:50Are you sure that's not jerk chicken, James?
0:15:50 > 0:15:51That ain't jerk chicken.
0:15:51 > 0:15:54It tastes like jerk chicken, don't look like jerk chicken.
0:15:54 > 0:15:56That's a curry.
0:15:56 > 0:15:58It's curry versus curry tonight.
0:15:58 > 0:16:00It's not chicken wars, it's curry wars.
0:16:00 > 0:16:04Well James thinks his opponent is guilty of false advertising,
0:16:04 > 0:16:07but our starving students aren't going to care!
0:16:07 > 0:16:10The only thing that matters now is which dish they go for -
0:16:10 > 0:16:12James's Thai green chicken curry
0:16:12 > 0:16:16or Stephanie's beer-splashed jerk style chicken!
0:16:16 > 0:16:19And now, it's time for our chefs to come out from the kitchen,
0:16:19 > 0:16:22face their customers, and try to convince them
0:16:22 > 0:16:25that their meat dish is the one to go for!
0:16:25 > 0:16:28If you're familiar with Thai green curry and people like
0:16:28 > 0:16:31Thai green curry, good, because I've cooked Thai green curry.
0:16:31 > 0:16:34I've just made loads of fresh flat breads for it as well
0:16:34 > 0:16:35to go with it, all right.
0:16:35 > 0:16:37THEY APPLAUD
0:16:37 > 0:16:41By contrast, I've done a Jamaican jerk flavoured chicken
0:16:41 > 0:16:45and this is my piece de resistance, this is the char grilled
0:16:45 > 0:16:48sweetcorn and just to finish it off, because I know you students
0:16:48 > 0:16:52like a bit of beer, I've splashed a bit of beer on the top.
0:16:52 > 0:16:56Oh, which way will this will go? Will Stephanie bag it with the beer
0:16:56 > 0:16:59or will James flatten her with his flatbreads?
0:16:59 > 0:17:02I'll go for Stephanie's option of the beer splashed jerk chicken
0:17:02 > 0:17:04with the...it just sounds amazing.
0:17:04 > 0:17:07Jerk chicken with beer splashed sounds incredible but then
0:17:07 > 0:17:12I also really like Thai food, so then there's the green Thai curry.
0:17:12 > 0:17:15I think I'd have to go with the beer splashed jerk chicken,
0:17:15 > 0:17:17that stands out to me.
0:17:17 > 0:17:20I was kind of torn between the two different meat dishes
0:17:20 > 0:17:23but I think I'm going to go for the jerk chicken, it sounds pretty good.
0:17:24 > 0:17:27And now, crunch time!
0:17:27 > 0:17:29As the ravenous hordes line up, Stephanie and James
0:17:29 > 0:17:31anxiously take their places behind
0:17:31 > 0:17:34the counters where they'll be serving up their dishes,
0:17:34 > 0:17:36but who will attract the customers?
0:17:36 > 0:17:41Right from the get-go there's a big queue for Stephanie's jerk chicken.
0:17:41 > 0:17:43Now why on earth do you think that could be?
0:17:43 > 0:17:46Here we go, a bit of beer splashed on the top.
0:17:46 > 0:17:50Over on James' counter, the queue for curry is off to a slower start.
0:17:50 > 0:17:53Oh, I don't know mine's starting to grow a bit.
0:17:53 > 0:17:56It's early days, man. And her counter's by the door.
0:17:56 > 0:18:00And our boy can't help noticing the difference.
0:18:00 > 0:18:02Queue's looking good. I'm loving the queue.
0:18:02 > 0:18:05Stephanie's team are quick to settle into a rhythm,
0:18:05 > 0:18:07bashing out the servings.
0:18:07 > 0:18:09Think Stephanie will need a lie down after this one.
0:18:09 > 0:18:11Don't get disheartened yet, James!
0:18:11 > 0:18:13It's not the number of customers that counts,
0:18:13 > 0:18:16it's the chef who makes the most profit who wins the game,
0:18:16 > 0:18:19and don't forget, the vegetarian course is still to play out.
0:18:19 > 0:18:22Our curry war is now in full swing.
0:18:22 > 0:18:24In the canteen, the students are tucking in merrily.
0:18:24 > 0:18:28And look at this! James' queue is starting to grow.
0:18:28 > 0:18:29Chicken curry.
0:18:29 > 0:18:32But Stephanie's still got more students in her queue
0:18:32 > 0:18:34and a big spring in her step!
0:18:34 > 0:18:37- Yeah, fantastic.- Sold with the beer. - Sold with the beer, love it.
0:18:37 > 0:18:40- Everybody's sold with the beer. - Yeah!
0:18:40 > 0:18:43But the silent destroyer is beavering away
0:18:43 > 0:18:46and his queue of customers is still growing.
0:18:46 > 0:18:47Look at the queue now.
0:18:47 > 0:18:50Could the Thai be turning, James?
0:18:50 > 0:18:53At first I was - oh, which way is it going to go? I don't know.
0:18:53 > 0:18:55And her queue's been fantastic, I'm not going to deny it,
0:18:55 > 0:18:58but all of a sudden...look at that.
0:18:58 > 0:19:01- Chicken curry, yeah? Chicken curry. - Chicken? I like your style.
0:19:01 > 0:19:05Stephanie's still serving, but no weakness escapes James.
0:19:05 > 0:19:07So Stephanie had massive monster queue
0:19:07 > 0:19:11but look, oh it's starting to run out. What a shame.
0:19:11 > 0:19:12James sounds gutted!
0:19:12 > 0:19:16To get a better look he decides to go behind enemy lines.
0:19:16 > 0:19:17How's it going?
0:19:17 > 0:19:20- Good.- Good.- Yeah, yeah, good.- Happy with it?- Yeah, very happy with it.
0:19:20 > 0:19:23We've got about the same left, we're all right.
0:19:23 > 0:19:25- Yeah?- Yeah. Yeah. Did you run out of anything?
0:19:25 > 0:19:27Not yet, no. Have you?
0:19:27 > 0:19:29- Err actually, I was getting low. - Yeah?- Yeah.
0:19:29 > 0:19:33Well the friendliness seems a little forced now, doesn't it!
0:19:33 > 0:19:35Thank you very much.
0:19:35 > 0:19:39As service draws to a close, it's James who has the last laugh.
0:19:39 > 0:19:43- How are you doing on seconds? - Yeah, do you want some?
0:19:43 > 0:19:46So was it a victory for James's chicken curry
0:19:46 > 0:19:48or Stephanie's jerk chicken?
0:19:48 > 0:19:52Before we find out, let's see what the diners thought of the food.
0:19:52 > 0:19:55I found the chicken Thai green curry quite bland, unfortunately.
0:19:55 > 0:19:57I mean, the sauce itself was quite nice,
0:19:57 > 0:20:00it was quite creamy, but the rice was under cooked.
0:20:00 > 0:20:02When I went up to order, my first instinct was to choose the
0:20:02 > 0:20:05jerk chicken, it wasn't like traditional jerk chicken,
0:20:05 > 0:20:07by any means, but it was almost a bit like a curry
0:20:07 > 0:20:09and especially like the rice was quite sticky.
0:20:09 > 0:20:12Cor blimey, they're a tough crowd!
0:20:12 > 0:20:14Things must have moved on since the good old days
0:20:14 > 0:20:17of sliced spam and instant mash potato!
0:20:17 > 0:20:21So who sold the most dishes and who has taken round one?
0:20:21 > 0:20:23Fast, furious, I think on both sides though.
0:20:23 > 0:20:26At one point, you had a lot of people there.
0:20:26 > 0:20:27I did but so did you.
0:20:27 > 0:20:30And then I looked up and then...yeah, but I seemed to get it
0:20:30 > 0:20:32- a little bit later on so I... - I think it will be fairly even.
0:20:32 > 0:20:34Let's do it. Ready, go!
0:20:36 > 0:20:37Ohh that, I'm happy with that.
0:20:37 > 0:20:39I think your meat course was good.
0:20:39 > 0:20:41I loved that flat bread, that was lovely.
0:20:41 > 0:20:43- I'll tell ya. I'm really... - I'll have that recipe, Chef.
0:20:43 > 0:20:45I'm really glad I did that, actually.
0:20:45 > 0:20:48- I think that swung it for you. - Yeah, I think you're right.
0:20:48 > 0:20:51Well what a turn up! Despite the cracking start,
0:20:51 > 0:20:55Stephanie got pipped at the post by James in a late spurt.
0:20:55 > 0:20:56But the crucial question is -
0:20:56 > 0:21:00how much profit have they made on their meat dishes?
0:21:00 > 0:21:03James's 39 sales of his chicken curry have netted him
0:21:03 > 0:21:07a total of £148.20 and when he takes off all his costs he's left
0:21:07 > 0:21:11with a respectable profit of £74.26.
0:21:11 > 0:21:14Stephanie spent much more on her ingredients,
0:21:14 > 0:21:16but she charged the same as James for her dish.
0:21:16 > 0:21:20So while she bagged a total of £133 in sales,
0:21:20 > 0:21:24she has actually made a loss of £8.88!
0:21:24 > 0:21:27So our Stephanie now has a serious challenge ahead of her
0:21:27 > 0:21:30if she wants to catch up with James and win the game!
0:21:34 > 0:21:39For today's competition, our chefs each had to offer a vegetarian
0:21:39 > 0:21:42option to be served at the same time as their meat dishes.
0:21:42 > 0:21:45So what did our chefs decide to go for in their bid for triumph?
0:21:45 > 0:21:48OK, so my vegetarian course today it's going to be
0:21:48 > 0:21:53roasted autumn style vegetables, tomato fondue, penne pasta
0:21:53 > 0:21:58and a cheesy crumble topping. Goes a long way and is cheap to make.
0:21:58 > 0:22:01I think the students are going to have my veggie course
0:22:01 > 0:22:03because I'm doing a spicy bean cake,
0:22:03 > 0:22:07serving it with a tomato lime salsa just to cool it down
0:22:07 > 0:22:10and then bring back up the heat again with a few kicking chips.
0:22:10 > 0:22:15Oh she sounds confident, but we'll see which of these two
0:22:15 > 0:22:20lip-smacking dishes gets the better of its rival in tonight's service.
0:22:20 > 0:22:24But first, our chefs have got some serious coursework to do!
0:22:24 > 0:22:28James launches in to the preparation for what looks like a tomato sauce,
0:22:28 > 0:22:31only he's calling it his tomato fondue!
0:22:31 > 0:22:35Nothing like a bit of creative spin, eh, James?
0:22:35 > 0:22:38It looks really watery at the moment, doesn't it?
0:22:38 > 0:22:41But the idea is again, same principle, instead of like rushing
0:22:41 > 0:22:44around and trying to do everything so full on, just let it come down.
0:22:44 > 0:22:49Stephanie's getting stuck in to spicing up her bean burgers.
0:22:49 > 0:22:52In here, I've butter beans, I've got kidney beans,
0:22:52 > 0:22:54I've got black eyed beans, beans all over the place
0:22:54 > 0:22:59but the secret ingredient is this fella, Scotch bonnet chillies,
0:22:59 > 0:23:04little bit of rocket fuel, but that tastes sensational.
0:23:04 > 0:23:06That does it for me.
0:23:06 > 0:23:09Blimey! Did she just eat a chilli? Don't mess with her, James!
0:23:09 > 0:23:11Unfortunately for Steph,
0:23:11 > 0:23:14this competition isn't judged on how tough you are,
0:23:14 > 0:23:16but rather on how much profit you can make.
0:23:16 > 0:23:20So earlier in the day when our chefs went to buy their ingredients,
0:23:20 > 0:23:23they knew that spending as little as possible was key.
0:23:23 > 0:23:26I'm getting a load of beans for my spicy bean burger.
0:23:26 > 0:23:30I'm going to use some fresh beans but because I've only got a
0:23:30 > 0:23:33few hours to make this, I'm going to have to use a few tinned.
0:23:33 > 0:23:37Stephanie's not the only one who's targeting beans.
0:23:37 > 0:23:39An abundance of green beans.
0:23:39 > 0:23:41I'm definitely going to have a box of these.
0:23:41 > 0:23:43So let the big bean barter begin.
0:23:43 > 0:23:47What is the best price you can do for all these beans?
0:23:47 > 0:23:51Those 16 here are 49 pence. And three of them are 59.
0:23:51 > 0:23:54Which is going to be £9.61.
0:23:54 > 0:23:58- £9.61? Right.- I can give you for £9, yeah. Is that really good for you?
0:23:58 > 0:24:01- £8.50, go on. - That's the best I can do
0:24:01 > 0:24:04because we don't get a lot out of the beans. We get about....
0:24:04 > 0:24:08No, I respect that. I respect that. I think that 49p for a can of beans,
0:24:08 > 0:24:12you know, when you haven't got time to soak them,
0:24:12 > 0:24:14this is where the money comes in.
0:24:14 > 0:24:16I hope I don't lose by a few quid.
0:24:16 > 0:24:19Thank you. I'm all beaned up.
0:24:19 > 0:24:21You surely are, Steph!
0:24:21 > 0:24:23Let's see what this cheeky chappy can do.
0:24:23 > 0:24:26Hopefully, you can give me a wonderful price on it.
0:24:26 > 0:24:33- No problem, grand total 37.31. - 35?- 35 for you.- Cool.
0:24:33 > 0:24:35Blinding! Gentleman.
0:24:35 > 0:24:37That was easy, he didn't even break a sweat!
0:24:39 > 0:24:42Now how will the amounts they've spent influence the menu prices
0:24:42 > 0:24:45our chef's give their vegetarian courses?
0:24:45 > 0:24:47Well, with all the ingredients included,
0:24:47 > 0:24:50Stephanie has spent a total of £45.14.
0:24:50 > 0:24:55And she's put her spicy bean cakes on the menu at £3.55.
0:24:55 > 0:24:59James has spent less than Stephanie at £35.93,
0:24:59 > 0:25:05and he's put his dish on the menu at slightly more than hers - at £3.60.
0:25:05 > 0:25:08So this piles even more pressure onto Stephanie.
0:25:08 > 0:25:11Is she going to be able to sell enough dishes to hack away
0:25:11 > 0:25:14James's lead from the meat course?
0:25:14 > 0:25:17Back in the kitchen during prep time, James has mixed his pasta
0:25:17 > 0:25:20and vegetables, added his tomato fondue
0:25:20 > 0:25:23and topped the lot with cheese and breadcrumbs.
0:25:23 > 0:25:25It's ready for the oven, but in this kitchen
0:25:25 > 0:25:27you need to be quick off the mark!
0:25:27 > 0:25:30Bit of a minor setback, she's taken all the ovens.
0:25:30 > 0:25:32This one's now off steam but I'm still getting
0:25:32 > 0:25:35a bit of a sauna from it though. I don't want to ruin my pasta.
0:25:35 > 0:25:38But this goes in now for all of ten to 15 minutes in the oven
0:25:38 > 0:25:39and then I'm taking it upstairs.
0:25:39 > 0:25:43Now cook, cook, cook, cook.
0:25:43 > 0:25:46Pipped to the best ovens, James is reduced to praying for his pasta,
0:25:46 > 0:25:51while opponent Stephanie's going at her salsa ten to the dozen.
0:25:51 > 0:25:54Time's running very short, there's hungry students upstairs
0:25:54 > 0:25:58and we've got to crack on. I'm making my salsa.
0:25:58 > 0:26:01I've got extra virgin olive oil here,
0:26:01 > 0:26:04into that I've got some fresh chopped coriander,
0:26:04 > 0:26:10some spring onions, mango, chilli, and that's my tomato chilli salsa.
0:26:10 > 0:26:14This is going to take the heat away from that spicy bean burger
0:26:14 > 0:26:16and I'm going to mix that with a yoghurt which has got
0:26:16 > 0:26:20some lime and some coriander in there
0:26:20 > 0:26:22and I think that's going to go really well.
0:26:22 > 0:26:27Let's hope so, Stephanie, you really need to wallop James with this dish!
0:26:27 > 0:26:31Will Stephanie's spicy bean burgers put her back in the game?
0:26:31 > 0:26:35Or will James' baked pasta extend an already tasty lead?
0:26:35 > 0:26:39Before we find out, our chef's get to assess each other's dishes.
0:26:39 > 0:26:40Stephanie's up first.
0:26:40 > 0:26:43Mmm, the salsa's lovely.
0:26:43 > 0:26:46Yeah, maybe a little bit more spice, but I think...
0:26:46 > 0:26:48No, for me, I think that's about right.
0:26:48 > 0:26:50Oh, he's being a lot nicer this time.
0:26:50 > 0:26:54- This looks interesting. - Well, it's not rocket science.
0:26:54 > 0:26:58This is a pasta with cooked down tomatoes, garlic and all that jazz.
0:26:58 > 0:27:02- Autumn vegetables basically with breadcrumbs.- What's your cheese?
0:27:02 > 0:27:03- Cheddar.- It's very nice.
0:27:03 > 0:27:08- Very safe.- But that's maybe a bit more edgy, for me.
0:27:08 > 0:27:11Yeah, if you like, if you like beans, yeah.
0:27:11 > 0:27:13If you like beans, you're in for fun.
0:27:13 > 0:27:16Oh, there's a bit of edge creeping in there.
0:27:16 > 0:27:19Come on, you two, what do you really think?
0:27:19 > 0:27:22To me, I'm quite surprised at that dish because I think it's
0:27:22 > 0:27:27quite safe, so the veggie course, I'm feeling quite confident about.
0:27:27 > 0:27:30I never went there saying mine's off the wall and all different
0:27:30 > 0:27:32but honestly, neither's hers.
0:27:32 > 0:27:36It's a bean burger with too much flour on the outside and a
0:27:36 > 0:27:39little bit dry in the middle and the best bit about it was the salsa.
0:27:39 > 0:27:45Oh, he's tearing it to bits! Forget curry wars, welcome to veg wars!
0:27:45 > 0:27:49The battle began when our chefs headed out into the dining room
0:27:49 > 0:27:51to sell their dishes.
0:27:51 > 0:27:53I've got some spicy bean cakes
0:27:53 > 0:27:58and I'm serving that with a mango, tomato and coriander salsa.
0:27:58 > 0:28:01Lots of fresh mango, which I think is a nice thing.
0:28:01 > 0:28:05My vegetarian option this evening is vine tomatoes cooked down
0:28:05 > 0:28:08so it's a plum tomato fondue, penne pasta and then I went for
0:28:08 > 0:28:10the autumn vegetable route,
0:28:10 > 0:28:12obviously because they've all just come into season.
0:28:12 > 0:28:15And also it's got a cheese crumble topping.
0:28:15 > 0:28:17Sounds different but you've got to order it to try it,
0:28:17 > 0:28:20haven't you, so there you go. THEY LAUGH
0:28:20 > 0:28:21Cheeky chappy!
0:28:21 > 0:28:24Our chefs have given their vegetarian dishes the hard sell,
0:28:24 > 0:28:27but will this brainy bunch be going for Stephanie's bean burgers
0:28:27 > 0:28:29or James' pasta?
0:28:29 > 0:28:33I really, really like penne pasta and it's got a bit of a twist on it
0:28:33 > 0:28:37with the cheese crumble topping so I'm quite intrigued by that.
0:28:37 > 0:28:41I think I'm going to go for Stephanie's bean cakes
0:28:41 > 0:28:44because I really like mango and it sounds a bit unusual.
0:28:44 > 0:28:47Bless 'em, they've never had it so good!
0:28:47 > 0:28:50Once again, the hungry hordes descend
0:28:50 > 0:28:53and our brave chefs take their posts behind their serving counters.
0:28:53 > 0:28:57As the first few dishes fly off the counter, it's neck and neck,
0:28:57 > 0:29:00but it's not long before Stephanie's spicy bean burgers
0:29:00 > 0:29:02prove to be a bit of a hit!
0:29:02 > 0:29:04Really surprised with the queue, loving the queue.
0:29:04 > 0:29:08The bean burgers are selling like hot cakes, which is brilliant.
0:29:08 > 0:29:12Yup, I think that fresh mango has just tipped it in my favour.
0:29:12 > 0:29:14In James's camp, the pressure is showing.
0:29:14 > 0:29:16Got to be quick please, yeah.
0:29:16 > 0:29:18But the lad keeps going.
0:29:18 > 0:29:20Make sure you season it.
0:29:20 > 0:29:22James's queue is starting to grow
0:29:22 > 0:29:24and it hasn't gone unnoticed by his rival.
0:29:24 > 0:29:28He's got a big queue has James, a very big queue.
0:29:28 > 0:29:31It's going to be, it's going to be a fight to the finish I reckon.
0:29:31 > 0:29:35Our chefs served their vegetarian dishes alongside their meat dishes
0:29:35 > 0:29:37and we'll find out how many students
0:29:37 > 0:29:39went for the vegetarian option shortly.
0:29:39 > 0:29:42But first, what did they make of it?
0:29:42 > 0:29:44I ordered the penne pasta from James.
0:29:44 > 0:29:46I really liked it, the vegetables were really soft
0:29:46 > 0:29:50they like melted in mouth. It was really good.
0:29:50 > 0:29:54I had Stephanie's spicy bean cakes which were really nice.
0:29:54 > 0:29:57They were quite dry but the salsa was amazing. It was great.
0:29:57 > 0:30:01Well the question that matters is have Stephanie's bean burgers
0:30:01 > 0:30:04done enough to get her back in to the competition?
0:30:04 > 0:30:10So the vegetarian course, Steph, and I'm not sure how you did
0:30:10 > 0:30:13because you were over there and you looked busy, you looked busy.
0:30:13 > 0:30:17- I think this course maybe I did OK. - I think so.
0:30:17 > 0:30:19- Shall we?- Yeah, let's do it.
0:30:19 > 0:30:22- I hate this part. After three. - One, two, three.
0:30:22 > 0:30:26- Yeah.- Oh yes.- Five in it. Look.
0:30:26 > 0:30:28Good news for Stephanie,
0:30:28 > 0:30:31but her dish had higher costs and she priced it lower!
0:30:31 > 0:30:34So which chef has made the most profit?
0:30:34 > 0:30:38James' 15 pasta dishes have made him £54
0:30:38 > 0:30:43and after deducting his costs, he's made a profit of £18.07.
0:30:43 > 0:30:47Stephanie's 20 bean cakes have banked a healthy £71.00.
0:30:47 > 0:30:52When she takes away her costs she's managed to make a profit of £25.86.
0:30:54 > 0:30:57With one last round to go, James is ahead on profit,
0:30:57 > 0:30:59but Stephanie's clawing her way back.
0:30:59 > 0:31:01She's still got a lot to do,
0:31:01 > 0:31:05so for her dessert, she's really going to have to surpass herself!
0:31:05 > 0:31:07I'm trying to pull in a crowd pleaser,
0:31:07 > 0:31:09this is a chocolate brownie.
0:31:09 > 0:31:12Everybody loves chocolate but I'm serving it with
0:31:12 > 0:31:15some cinder toffee crumbs and a chocolate sauce.
0:31:15 > 0:31:20Sounds cracking, Stephanie, but there are two runners in this race!
0:31:20 > 0:31:22So for my dessert today I'm going to be doing a
0:31:22 > 0:31:24cocoa bread and butter pudding
0:31:24 > 0:31:30with wonderful butterscotch caramelised pears. Delicious.
0:31:30 > 0:31:33James will be serving his pudding with a chocolate sauce
0:31:33 > 0:31:35and a Chantilly cream.
0:31:35 > 0:31:40From curry wars to veg wars to chocolate wars. And all in one day!
0:31:40 > 0:31:41Phew!
0:31:41 > 0:31:45Our chefs get to work, and James has a little trick up his sleeve.
0:31:45 > 0:31:49This is a poor man's chocolate sauce. And it's as simple as this.
0:31:50 > 0:31:58Take some great quality cocoa powder, into a pan with tap water,
0:31:58 > 0:31:59regular water, yeah.
0:31:59 > 0:32:02A sprinkling of sugar once it starts to boil
0:32:02 > 0:32:04and then reduce it by one third.
0:32:04 > 0:32:07Whisk in a bit of cream, dark chocolate sauce.
0:32:07 > 0:32:10Oh, the cunning machinations of the Tanner mind!
0:32:10 > 0:32:14It's all about balance. Well, Steph's balance at the moment.
0:32:14 > 0:32:17Stephanie is using top quality chocolate for her brownies,
0:32:17 > 0:32:21but with time running away, it's got to be melted in the microwave,
0:32:21 > 0:32:24Which has got Stephanie right on edge.
0:32:24 > 0:32:26Mehmet, if you burn it, we're dead.
0:32:26 > 0:32:29- Don't leave that, that's your baby. - I'm going to watch it, Chef.
0:32:29 > 0:32:30No pressure, Mehmet!
0:32:32 > 0:32:35Will his chocolate meet Stephanie's exacting standards?
0:32:35 > 0:32:38Everything's going to be spot-on. Yeah, well done.
0:32:38 > 0:32:41Ah, no chocolate disasters for our Stephanie!
0:32:41 > 0:32:44Now the rules for dessert are a little different to the main course,
0:32:44 > 0:32:47because the prices aren't set and our college customers will
0:32:47 > 0:32:51only have to pay whatever they think the dessert they choose is worth.
0:32:52 > 0:32:56So when Stephanie and James went shopping earlier in the day,
0:32:56 > 0:32:59they were out to get their ingredients as cheaply as possible.
0:32:59 > 0:33:03Stephanie was after top-notch chocolate.
0:33:03 > 0:33:06I've been all over the place, I've heard they sell it here.
0:33:06 > 0:33:10This is my last chance. Hopefully, I can get a good deal.
0:33:12 > 0:33:15James was on the hunt for the pears that would be
0:33:15 > 0:33:17the crowning glory of his dessert.
0:33:17 > 0:33:20- Where did you get these from? Are they English?- English, yes, Kent.
0:33:20 > 0:33:23Fantastic, my home county, even better.
0:33:23 > 0:33:27- Good price on 25 of them? How much for the tray?- Fiver?
0:33:27 > 0:33:31Fiver for the tray? Fantastic, yeah. I'll take it, thanks very much.
0:33:31 > 0:33:35So there you have it, new season Kentish pears, £5 for the tray.
0:33:35 > 0:33:38I wasn't even going to haggle with him over that one, that's a bargain.
0:33:38 > 0:33:42James has got a great deal, but what of his opponent?
0:33:42 > 0:33:46Well, been round the whole market and couldn't find chocolate
0:33:46 > 0:33:50and fantastic news, this shop has come up with the goods.
0:33:50 > 0:33:5520 bars of good quality chocolate, the guy even knocked me £5 off
0:33:55 > 0:33:59so I'm really happy with that price, really good news.
0:33:59 > 0:34:02Good work, Stephanie. With all the other ingredients included
0:34:02 > 0:34:07our lady's total spend on her dessert was £42.98
0:34:07 > 0:34:12but once again, savvy shopper James has spent less - at just £29.23!
0:34:12 > 0:34:14Cunning!
0:34:15 > 0:34:20Back in the restaurant kitchen, Steph adds her melted chocolate to
0:34:20 > 0:34:23her brownie mix of whisked eggs and sugar, flour,
0:34:23 > 0:34:27baking and cocoa powder. And then, it's time to get messy!
0:34:27 > 0:34:30And now what I'm doing is I'm gently feeling through the mix
0:34:30 > 0:34:33to make sure there's no lumps of flour in there.
0:34:33 > 0:34:36The last thing we want is big lumps of flour.
0:34:36 > 0:34:40A lump of chocolate's not so bad but a lump of flour, that's not cool.
0:34:40 > 0:34:44James is steaming away with his bread and butter pudding.
0:34:44 > 0:34:46And he's made a butterscotch sauce for his pears.
0:34:46 > 0:34:49Now this is red hot, don't go sticking your fingers in it
0:34:49 > 0:34:53or anything else, but what we do stick in it is these.
0:34:53 > 0:34:56Can you remember those Kentish pears that I bought, £5 for a tray?
0:34:56 > 0:34:59On with the B&B, some chocolate sauce, or poor man's chocolate sauce
0:34:59 > 0:35:04on the top and it might overtake the brownie, who knows, I don't know.
0:35:05 > 0:35:08Who knows, James, but we can't wait to find out!
0:35:08 > 0:35:10With dessert service looming closer,
0:35:10 > 0:35:14once again, our chefs come face to face to taste each other's dishes.
0:35:15 > 0:35:20As you know, I've used the cocoa in there and the cinnamon.
0:35:21 > 0:35:25Chocolate sauce but a poor man's one because it's not chocolate.
0:35:27 > 0:35:30- I mean, I'd sit in on a cold night and eat that.- Same here.
0:35:30 > 0:35:33There's nothing wrong with that at all. Yeah, happy days.
0:35:33 > 0:35:38Now I've got to admit, I love a brownie, I want to dig into it.
0:35:40 > 0:35:43- Oh, yeah, that's delicious. - Yeah, good.
0:35:43 > 0:35:46Pains me to say it, but I think that that's a winner.
0:35:46 > 0:35:48Don't know. Don't know.
0:35:48 > 0:35:53Cocoa bread and butter pudding sounds like a nice comforting dish.
0:35:53 > 0:35:56Chocolate brownie is chocolate brownie, at the end of the day.
0:35:56 > 0:35:59I could eat this. I could eat all of it.
0:35:59 > 0:36:01Are they actually being nice to each other?
0:36:01 > 0:36:05Or are they lulling each other into a false sense of security?
0:36:05 > 0:36:11James' dessert, is it better than the brownie? I hope not.
0:36:11 > 0:36:14I hope the brownie wins out for me.
0:36:14 > 0:36:17I think it could have been better for the same amount of work
0:36:17 > 0:36:21but that would be one I'd easily sit there and eat as a plate.
0:36:21 > 0:36:24It is very nice and I'm sure people will love it.
0:36:24 > 0:36:28However, I think they should all order bread and butter pudding.
0:36:28 > 0:36:30Obviously, James!
0:36:30 > 0:36:34And so, for the last time today, it's over the top for our chefs,
0:36:34 > 0:36:39or out into the canteen, to give their dishes the hard sell.
0:36:39 > 0:36:43This is a chocolate brownie but it's made with really good quality
0:36:43 > 0:36:48chocolate and then, just to freshen it up, a mint cream on the top.
0:36:48 > 0:36:50I've got a wicked one here.
0:36:50 > 0:36:53I've got cocoa and cinnamon bread and butter pudding.
0:36:53 > 0:36:56Kent pears, poached them in butterscotch sauce.
0:36:56 > 0:37:00Personally, darlings, I think brownies are so last year, anyway.
0:37:01 > 0:37:05Well, what a dilemma these keen young minds face now!
0:37:05 > 0:37:06What will they go for?
0:37:06 > 0:37:09I think I'm going to go for the hot chocolate brownie
0:37:09 > 0:37:12and the chocolate sauce and obviously the honeycomb crumbs.
0:37:12 > 0:37:15I decided to choose James' bread and butter pudding
0:37:15 > 0:37:17because the pitch completely swayed me.
0:37:17 > 0:37:19Bread and butter pudding is one of my favourite desserts,
0:37:19 > 0:37:21yeah, so, it sounds amazing.
0:37:21 > 0:37:24I ordered the chocolate brownie. It looks very good,
0:37:24 > 0:37:27it's very tempting, it's got hot chocolate sauce
0:37:27 > 0:37:28so sounds really great.
0:37:28 > 0:37:30I love bread and butter pudding, to be honest.
0:37:30 > 0:37:32And I did quite like the idea of the Kent pears,
0:37:32 > 0:37:34that that kind of swung it for me but, yeah,
0:37:34 > 0:37:38I'm looking forward to it, should be good. If not, there'll be trouble.
0:37:38 > 0:37:40Blimey! Don't get on the wrong side of her!
0:37:40 > 0:37:44As service starts, James' dessert proves a bit of draw!
0:37:44 > 0:37:46Look at the sauce!
0:37:46 > 0:37:49- So chocolate sauce on this, yeah?- Yes, please.
0:37:49 > 0:37:51But Stephanie's getting some attention too.
0:37:51 > 0:37:55Queue's building up. Hopefully, a lot of people like the brownies.
0:37:55 > 0:37:58I spent a lot of money on the chocolate a lot of money.
0:37:58 > 0:38:01Stephanie knows she's coming from behind
0:38:01 > 0:38:03so she's got to sell as many brownies as she can.
0:38:03 > 0:38:07But demand for James' bread and butter pudding is rising.
0:38:07 > 0:38:10Massive queue. Brilliant. Yeah, I'm real happy about that.
0:38:10 > 0:38:13I hope Steph's all right, though. She's got about ten people there,
0:38:13 > 0:38:16which is good, at least she's got some, but I've got more.
0:38:16 > 0:38:18Stephanie's numbers are not matching her rival's -
0:38:18 > 0:38:21she's really got to draw in those customers.
0:38:21 > 0:38:24Hot chocolate brownie, I like your style.
0:38:24 > 0:38:28The bad news for Stephanie is that James' queue is getting bigger.
0:38:28 > 0:38:31Maybe it's the cunning Kent pears that did it, I don't know.
0:38:31 > 0:38:34Or maybe it's that cunning Kentish charm, eh, James!
0:38:34 > 0:38:37My queue is small and compact and full of chocoholics
0:38:37 > 0:38:40so I'm happy with that.
0:38:40 > 0:38:45James' queue is about 20 foot longer than mine but... never mind.
0:38:45 > 0:38:48Stephanie's taking it well but this isn't looking so good.
0:38:48 > 0:38:50Oh, hold up, she's got some custom.
0:38:50 > 0:38:52Chocolate brownie?
0:38:52 > 0:38:55A really nice big juicy one there. Would you like two?
0:38:55 > 0:38:57- Yes, please. - I can give you a whole tray!
0:38:57 > 0:39:00- Two is fine. - Two pieces of chocolate brownie.
0:39:00 > 0:39:02Two bits, guys. Come on.
0:39:02 > 0:39:04Well what a situation.
0:39:04 > 0:39:08On one side, Stephanie has resorted to giving away extra brownies,
0:39:08 > 0:39:11but on the other side, James is facing the opposite problem.
0:39:11 > 0:39:15Yeah, I might have to get one of them to count the queue because I'm
0:39:15 > 0:39:19inundated by so many people that I might run out on this one.
0:39:19 > 0:39:21Look at that, he's loving this!
0:39:21 > 0:39:24- Please have one. - She's got one there.
0:39:24 > 0:39:30This really is not looking good for the Moon. Oh, she looks broken!
0:39:30 > 0:39:33Stephanie's down to no-one, you know, which is a shame.
0:39:33 > 0:39:36Survey Mr Tanner's queue.
0:39:36 > 0:39:40Well there's nothing like a bit of generosity in victory, eh, James!
0:39:40 > 0:39:41He's loving it.
0:39:41 > 0:39:45Service is winding down, and for Stephanie all is not quite lost
0:39:45 > 0:39:48as she reels in those last few sales.
0:39:48 > 0:39:52But is James going to have enough portions of his pudding left?
0:39:52 > 0:39:56They're standing over there having a chat, I'm down to my last tray.
0:39:56 > 0:39:59Thank you, thank you very much. OK, last one.
0:39:59 > 0:40:01Oh, he's just made it!
0:40:02 > 0:40:05Remember the poor man's chocolate sauce,
0:40:05 > 0:40:09it's going to make me a rich man one day, I tell ya! Love it.
0:40:09 > 0:40:11James looks pleased as punch!
0:40:11 > 0:40:13There's no doubt he's outsold his rival,
0:40:13 > 0:40:16but this competition won't be decided on how many dishes
0:40:16 > 0:40:18our chefs have sold,
0:40:18 > 0:40:21but on how much those diners are willing to pay.
0:40:21 > 0:40:23I ordered the brownie for the dessert and it was really nice.
0:40:23 > 0:40:26I think the mint was a bit strange with it but I still think
0:40:26 > 0:40:28I would have paid more than £2.
0:40:28 > 0:40:31But with being a student, a bit difficult.
0:40:31 > 0:40:35I ordered the brownies with the whipped cream mint
0:40:35 > 0:40:38and the honeycomb sprinkles, I paid £2 for it.
0:40:38 > 0:40:42I chose the brownie because I really like chocolate and I paid £2 for it.
0:40:42 > 0:40:46Hang on a minute, are you starting to spot a pattern here?
0:40:46 > 0:40:49I would have paid £4 but I only have £2 on me so...
0:40:49 > 0:40:51Hmmm.
0:40:51 > 0:40:54But I think it's worth a lot more than £2, definitely.
0:40:54 > 0:40:59I ordered the bread and butter pudding and I paid £3 for it
0:40:59 > 0:41:02because I thought it was a big healthy portion.
0:41:02 > 0:41:07Hallelujah! We'll find out shortly how much profit our chefs have made,
0:41:07 > 0:41:10but first let's see how many desserts they've each sold.
0:41:10 > 0:41:12It wasn't easy for our Stephanie
0:41:12 > 0:41:17but she battled on and managed to sell a respectable 44 desserts.
0:41:17 > 0:41:19Unsurprisingly, James had more sales
0:41:19 > 0:41:23but not that many more - 51 in total.
0:41:24 > 0:41:27The diners have paid only what they think their dessert is worth.
0:41:27 > 0:41:31So if people paid a lot more for Stephanie's brownies,
0:41:31 > 0:41:34then she could still be in with a chance of winning!
0:41:34 > 0:41:38It's been a very tough challenge for Stephanie and James today.
0:41:38 > 0:41:40They've had to cook in an unfamiliar canteen
0:41:40 > 0:41:43for a hungry horde of students!
0:41:43 > 0:41:45But now their work is done it's time to reveal
0:41:45 > 0:41:47the outcome of today's competition.
0:41:49 > 0:41:54I reckon you've beat me by...300 quid.
0:41:54 > 0:42:00- No! Oh, come on, let's find out. Ready?- Yeah, let's go for it.
0:42:00 > 0:42:05- On three.- OK.- One, two, three.
0:42:07 > 0:42:09Oooh, wow.
0:42:09 > 0:42:14Steph, I mean, don't get me wrong, I'm very happy about that but...
0:42:14 > 0:42:17I actually thought you were going to win by more there, I really did.
0:42:17 > 0:42:20That dessert queue had me, had me, you know,
0:42:20 > 0:42:23heart palpitations over that dessert queue.
0:42:23 > 0:42:27No, look, I'm well happy, it's been fantastic working with you.
0:42:27 > 0:42:29Likewise, James, all the best.
0:42:29 > 0:42:32So James passes with flying colours
0:42:32 > 0:42:35and surprise, surprise, he's pretty pleased with himself!
0:42:35 > 0:42:40Fantastic that I won. Fantastic that the charity got some money.
0:42:40 > 0:42:41Both charities got some money.
0:42:41 > 0:42:44What more can I say to that, very, very happy about it all,
0:42:44 > 0:42:46brilliant stuff.
0:42:46 > 0:42:50I thought my food was good, the students seemed to love it
0:42:50 > 0:42:52so it's all, it's all good fun.
0:42:52 > 0:42:55Both our chefs have made a good amount of money
0:42:55 > 0:42:59and all of their profits will be going to their chosen charities.
0:42:59 > 0:43:03My profits tonight I'd like to go to Children's Hospice South West
0:43:03 > 0:43:06who help young children in their final stages of cancer.
0:43:06 > 0:43:10My charity this evening is the Follifoot Disabled Riders Group.
0:43:10 > 0:43:13They take disabled people on horseback
0:43:13 > 0:43:15out and about in the countryside.
0:43:15 > 0:43:17Well James may have won today's contest
0:43:17 > 0:43:20but both our chefs have shown that they've got what it takes
0:43:20 > 0:43:23to put their menus where their mouths are!
0:43:23 > 0:43:29For a selection of recipes from the series, log on to:
0:43:47 > 0:43:50Subtitles by Red Bee Media Ltd