Goldsmiths University Chefs: Put Your Menu Where Your Mouth Is

Britain's top chefs...

Yee-ha!

Are going up against each other...

This is going to be a good battle.

..To see who can make the most money from creating

fabulous food for the great British public!

It's all about making money.

Our award-winning chefs will be putting their

reputations on the line...

Help me-ee-ee!

..As they are each challenged to produce

a delicious three-course meal...

Yes!

..For a room full of ravenous diners.

We can't have customers waiting!

-We want beef!

-Perfect.

-Wow.

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

This is impossible.

..With a limited budget...

-Deal.

-You've got to do better than that.

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

That took for ever to cook.

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

Rock on!

And win?

We came, we saw, we conquered.

Today it's chirpy culinary queen Stephanie Moon

versus cheeky kitchen king James Tanner.

Wielding their saucepans in an epic clash of cookery.

Coming up,

James battles with some unfamiliar industrial kitchen equipment.

Now I've broken the machine.

Stephanie faces a crisis of confidence.

James' queue is about 20 foot longer than mine.

And will it be James's tasty Thai curry

or Stephanie's juicy jerk chicken that will win the day?

Chefs, put your menu where your mouth is.

Ah London, our great capital,

renowned centre of global academic endeavour.

And few seats of learning are more prestigious than

Goldsmith's University of London.

Today the students are busily going about their business

but they've got no idea what's about to hit them.

Because two giants of the gastronomic galaxy are about to

face-off here in one of the biggest challenges of their lives!

We're taking them out of the comfort zone of their own restaurants

and putting them in to an arena that's entirely new to them -

a busy university canteen!

Here they'll be challenged to cook up and serve up

top-notch cuisine on a massive scale!

Our challengers are like chalk and cheese!

In the red corner, renowned for her top-notch menus for

world class dining establishments,

it's Yorkshire's First Lady, Stephanie Moon.

I think being a chef you have to be dedicated and hard working

but you also have to love what you do

and I think being slightly eccentric also helps.

I think as a chef you have to be competitive

and I'm not taking any prisoners.

And in the blue corner - he's run his own restaurants

since the tender age of 23,

he's the likely lad who loves a competition!

It's Kent's culinary king - James Tanner.

I think my philosophy with cooking is keep it quite simple,

keep a few elements to the plate but let the flavour speak for themselves

and try and cook with what you've got around you,

what's best at that time of year.

Like any chef, I want to succeed I want to cook that next best thing.

These two have got no idea what they're in for!

Going into combat in a university canteen,

they'll be cooking for up to 200 ravenous students.

They'll want top-notch grub, and they'll want it cheap!

I am looking forward to having amazing food

cooked by great chefs and also great uni prices.

I just really looking forward to eating some amazing food

at insanely cheap prices to be honest.

No surprises there!

For this challenge our chefs must each produce three dishes -

a meat dish and a vegetarian option

that will be served at the same time and then a dessert.

And it doesn't stop there, oh no.

They'll have to buy all their own ingredients from a budget

of just £300 each.

They'll need to get the very best deals, as it will be the chef

who makes the most profit who will be crowned champion

and all proceeds go to our chefs' chosen charities.

Stephanie Moon and James Tanner -

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

Well, there you have it, a challenge set for today.

I think that's going to be a hard one

because they want something filling, they want something cheap.

They want something cheap, all right, £300 budget.

-It's not a lot of money that.

-I don't think so.

-To cook for 200.

This is a lot more difficult than it sounds actually thinking about it.

Well, look, all I can say is all the best.

Yeah, good luck. We're going to need it.

I'm going to get my thinking hat on. I haven't got a clue at the moment.

Bless them, they look worried!

The sheer number of people they're going to have to cook for

and the relatively small budget they've got to work with

will be the ultimate test of the skills on which

our chefs have built their reputations!

So what's the plan?

The budget today is really, really tight so I'm

looking for good wholesome food that doesn't break the bank,

that's going to make me some profit.

I really want to beat James today.

Come on, the Moon, let's see what happens.

Oh, the Moon is rising to the challenge!

So Stephanie plans to buy cheap without compromising on quality!

Come on, Mr Tanner, what have you got for us?

So the strategy for me today, I've got to buy very, very cleverly.

Basically, I'm going to cross use some of the ingredients.

Some of the things that will be in my meat dish are also going to

be in my vegetarian dish because it's a £300 budget

and it's 200 people, sensible purchasing is the key.

With their battle plans in place our chefs now need to

make some crucial menu decisions.

For my meat course I'm doing a jerk chicken,

serving it with a herbed rice and some char grilled sweetcorn.

The reason I think that this jerk chicken is going to sell is

I'm splashing it with a bit of beer on the top

because I don't know a student in the world who doesn't like beer.

Oh cunning, Stephanie.

Reeling in those party-loving students

with an enticing splash of beer!

What's James going to strike back with?

My meat course today is Thai green chicken and vegetable curry,

bulk that bad boy out I say, lots of flavour in there

and it's going to go along way.

So both chefs are going for chicken,

but who's going to serve up the most popular dish?

Deciding menus is a challenge,

but it's just the tip of the iceberg.

Look at the size of the place!

All I can say is - bring it on.

This is the house of learning and I think that by the end of tonight

-it's going to teach us a lesson so...

-I'm sure it is.

-Shall we?

-We've got a lot to learn!

-Ladies first.

Hello, guys. I'm Steph.

Both our chefs have been assigned two brave volunteers

from the regular kitchen staff to help them prepare their

three courses, and with service only hours away, it's all about time!

Right, the clock is ticking.

We've got loads to do, boys, we've got to motor on.

Most importantly, beat Stephanie Moon.

We're up for the challenge tonight

and I hope we're going to beat James Tanner.

They're both talking tough

but it all comes down to which dish wins the student vote!

Both chefs launch themselves into their preparations,

but already something's got James worried.

I really didn't realise that Steph was doing chicken until I got

into the kitchen today.

Interesting to see a load of chicken sat there that wasn't mine.

We're doing it in very different ways.

I think this is going to turn out to be the battle of the chickens

and I'm not taking any prisoners.

Well, rest assured, James, your opponent will do everything she

can to make sure that the chickens come home to roost - with the Moon!

One thing actually that's quite reassuring is I've got

two massive trays of chicken and he's on the one tray

and hopefully I'm going to sell a lot more.

I guess time will tell but...yeah.

Stephanie's got the quantity,

which means James needs to focus on quality.

With four hours to go until the start of service,

he's determined to get ahead.

Seal off my chicken, butternut squash and sweet potato.

The reason why I've put them in now is basically to get

the juices of the chicken round them so they soak in.

I've got the other vegetables to add a little bit later.

And now, I'm going to lower the heat to just leave it to tick over.

As James adds coconut milk to create that authentic Thai flavour,

his opponent is eye-balling his every move.

And she thinks she's spotted the fatal flaw in his plans.

James is cooking chicken now and I worry for James

that in a couple of hours that chicken will be dry.

I'm going to start cooking my chicken at about 4.00,

it will be perfect for about 5.30, ready for service bang on 6.00.

Stephanie's confident that her methods will put her in the pink

but that's not going to stop her having a little joke

at her rival's expense.

-So, James, I've brought you a present.

-What's that for?

It's a tie curry!

And you get me a pink tie?

It's a nice bit of pink, you know. I like my feminine side.

Was this yours from the '80s?

This is very nice, maybe I could wear it as a head band.

I could be like the ninja of Thai curries.

Cor, it's the Pink Ninja!

Before Bruce Lee gets too carried away, let's remind ourselves

that today's winner will be the chef who makes the most profit.

So getting their ingredients for the lowest prices possible is crucial.

Earlier in the day, both Stephanie and James were on the hunt

for chicken and they both ended up at the same local butcher.

But who would get the better deal? Chirpy Stephanie or cheeky James?

-All right, mate. Morning, gentlemen.

-Are you all right?

-I'm kind of all right, I'll be honest.

-Oh, here we go.

I've got a bit of, I've got a bit of...

-Sounds suspect.

-It is a bit.

-I thought it might.

I'm probably after about 80 thighs and....

-And you want a good price?

-I want a great, fantastic...

-Because you're smiling already.

-I want a spanking price.

Come on guys, come on.

Oh, the lad's on fire.

-It comes to about 26.80 that.

-26.80?

Will James be able to get that down?

His rival was after a great deal of her own.

I noticed that in the window you've got some fantastic chicken.

Now if I was going to buy 20, surely you'd give me a bit,

a bit of something knocked off.

A bit of a discount, how cheap are they already?

3.99, we'd do them for 3.5 quid for ya.

3.5 quid? How about 3.25? You know you want to.

I couldn't do, not 3.25.

20 chickens, big sale - 3.25.

-I can't. I'd go 3.40 and that's it.

-All right 3,35.

-Go on then, 3.35.

Oh, Stephanie's got a great bargain,

will James be able to better that?

OK, and that's your best price on that, yeah?

Don't know. Ooh, tell you what, give us 22.5 quid.

That's just a bit below, innit. Is that all right?

-Yeah, cheers, fella.

-Well done.

-Fantastic.

-Cheers.

Oh he's happy with that!

And he's forked out a lot less than his rival!

So how will the money our chefs have spent affect the menu prices

they give their dishes?

With all the other ingredients included,

James spent a total of £73.94.

While Stephanie spent almost double that - a total of £141.88.

But they've looked up the prices of similar dishes

on the canteen's usual menu,

and they've both decided to price their dishes the same - at £3.80.

That means Stephanie is going to have to sell a lot more portions

if she wants to make the most profit!

Back in the restaurant kitchen,

James's curry has been cooking for nearly two hours and Stephanie's

convinced that by the start of service it will have dried out.

She reckons she's got her timings exactly right.

I'm putting my chicken on now, it's 4.00

and hopefully it's going to be nice and juicy.

We'll have to look and see how James' comes out,

it will be very interesting to try that chicken.

With her chicken sizzling away, Stephanie adds peppers,

garlic and chilli.

This is my jerk chicken mix, in here we've got some honey,

we've got some soy sauce, we've got some jerk spices.

Those spices are going to marry up with that chicken

and make this chicken dish taste sensational. They really are.

Well she sounds confident, but James has a major weapon up his sleeve,

in the form of the flatbreads he'll be serving with his curry.

I'm going to add the milk, the oil, the pinch of salt

and the sugar, no yeast remember because it's just flat bread.

Just so I see it create a dough. Now I've broken the machine.

Hold up, this doesn't look good!

Yep, I've broken the machine.

It's stopped working.

Come on, David the sous chef.

And it doesn't go unnoticed by his rival.

Even you look worried now.

-So how are you doing, Chef?

-Yeah, great, Steph.

-Yep?

-Yep, never been better.

-Making bread?

Yeah, I'm trying to at the moment but I've broken the machine though.

Broken the machine.

It's stopped working on me. It doesn't like me.

He killed it, I think. Personally, I...

You know it's got a six minute timer on it?

I might be able to help you a bit here, Chef.

-Bring it on, Steph.

-Right.

Oh, look at her go!

That's put James in his place.

What do you say, young man?

-Thank, thank you, Steph.

-Any time, Chef. Any time!

Well sweet as it is, the camaraderie can't last!

Stephanie will use every trick up her sleeve to beat her opponent.

This is my secret student ingredient that hopefully is going to

make this dish sell, beer.

Blimey, Stephanie. Easy!

And then I'm going to save a bit just to splash on top.

Cor, they'll be falling asleep in their lectures!

James is facing the moment of truth for his flatbreads.

I've rolled out one to see if it works really.

If not, I'm not using them.

A very hot pan and if it bubbles and colours...

Yes, yes, we're looking good, looking good.

We're dining with flat bread tonight.

They take about 30 seconds each side to make,

there's 55 minutes left and I've got 98 to do.

I don't know why I do this to myself but they are rather stunning.

Oh, he's happy!

But with service edging ever closer, is James going to have enough

time to get them all ready, and who will win chicken wars?

Outside the dining hall, a line is forming

of some of Britain's finest young minds

there they are, and boy do they look hungry!

As the canteen doors open and our diners take their seats,

the expectations couldn't be higher.

I'm hoping to enjoy some really great food.

It's just a good experience and taste different flavours.

I'm really looking forward just to have some nicely cooked food really.

In the kitchen, our chefs seize a last-minute opportunity to

taste each other's meat dishes.

-That bread is gorgeous.

-It works all right, doesn't it?

The sauce is gorgeous. I love the veg in there, the chicken...is OK.

Ooh, OK? Damning with faint praise there, Stephanie!

Will young James return fire?

Steph, I don't mean to be rude now.

That means he's going to be!

No, no, no, sir, bring it on.

-Honestly, that ain't jerk chicken.

-But it's like a jerk chicken stew.

It's jerk chicken curry, you've made jerk chicken curry.

That is not jerk chicken.

I don't know how you can call that jerk chicken.

The way I'm looking at this, and the reason I haven't

kept it on the bone is, I think the bone will put them off.

You see, honestly, it doesn't get dry on the bone.

-I don't think that's dry.

-You don't think that's dry?

-No.

OK, Chef.

Oh, James is not holding back!

Are you sure that's not jerk chicken, James?

That ain't jerk chicken.

It tastes like jerk chicken, don't look like jerk chicken.

That's a curry.

It's curry versus curry tonight.

It's not chicken wars, it's curry wars.

Well James thinks his opponent is guilty of false advertising,

but our starving students aren't going to care!

The only thing that matters now is which dish they go for -

James's Thai green chicken curry

or Stephanie's beer-splashed jerk style chicken!

And now, it's time for our chefs to come out from the kitchen,

face their customers, and try to convince them

that their meat dish is the one to go for!

If you're familiar with Thai green curry and people like

Thai green curry, good, because I've cooked Thai green curry.

I've just made loads of fresh flat breads for it as well

to go with it, all right.

THEY APPLAUD

By contrast, I've done a Jamaican jerk flavoured chicken

and this is my piece de resistance, this is the char grilled

sweetcorn and just to finish it off, because I know you students

like a bit of beer, I've splashed a bit of beer on the top.

Oh, which way will this will go? Will Stephanie bag it with the beer

or will James flatten her with his flatbreads?

I'll go for Stephanie's option of the beer splashed jerk chicken

with the...it just sounds amazing.

Jerk chicken with beer splashed sounds incredible but then

I also really like Thai food, so then there's the green Thai curry.

I think I'd have to go with the beer splashed jerk chicken,

that stands out to me.

I was kind of torn between the two different meat dishes

but I think I'm going to go for the jerk chicken, it sounds pretty good.

And now, crunch time!

As the ravenous hordes line up, Stephanie and James

anxiously take their places behind

the counters where they'll be serving up their dishes,

but who will attract the customers?

Right from the get-go there's a big queue for Stephanie's jerk chicken.

Now why on earth do you think that could be?

Here we go, a bit of beer splashed on the top.

Over on James' counter, the queue for curry is off to a slower start.

Oh, I don't know mine's starting to grow a bit.

It's early days, man. And her counter's by the door.

And our boy can't help noticing the difference.

Queue's looking good. I'm loving the queue.

Stephanie's team are quick to settle into a rhythm,

bashing out the servings.

Think Stephanie will need a lie down after this one.

Don't get disheartened yet, James!

It's not the number of customers that counts,

it's the chef who makes the most profit who wins the game,

and don't forget, the vegetarian course is still to play out.

Our curry war is now in full swing.

In the canteen, the students are tucking in merrily.

And look at this! James' queue is starting to grow.

Chicken curry.

But Stephanie's still got more students in her queue

and a big spring in her step!

-Yeah, fantastic.

-Sold with the beer.

-Sold with the beer, love it.

-Everybody's sold with the beer.

-Yeah!

But the silent destroyer is beavering away

and his queue of customers is still growing.

Look at the queue now.

Could the Thai be turning, James?

At first I was - oh, which way is it going to go? I don't know.

And her queue's been fantastic, I'm not going to deny it,

but all of a sudden...look at that.

-Chicken curry, yeah? Chicken curry.

-Chicken? I like your style.

Stephanie's still serving, but no weakness escapes James.

So Stephanie had massive monster queue

but look, oh it's starting to run out. What a shame.

James sounds gutted!

To get a better look he decides to go behind enemy lines.

How's it going?

-Good.

-Good.

-Yeah, yeah, good.

-Happy with it?

-Yeah, very happy with it.

We've got about the same left, we're all right.

-Yeah?

-Yeah. Yeah. Did you run out of anything?

Not yet, no. Have you?

-Err actually, I was getting low.

-Yeah?

-Yeah.

Well the friendliness seems a little forced now, doesn't it!

Thank you very much.

As service draws to a close, it's James who has the last laugh.

-How are you doing on seconds?

-Yeah, do you want some?

So was it a victory for James's chicken curry

or Stephanie's jerk chicken?

Before we find out, let's see what the diners thought of the food.

I found the chicken Thai green curry quite bland, unfortunately.

I mean, the sauce itself was quite nice,

it was quite creamy, but the rice was under cooked.

When I went up to order, my first instinct was to choose the

jerk chicken, it wasn't like traditional jerk chicken,

by any means, but it was almost a bit like a curry

and especially like the rice was quite sticky.

Cor blimey, they're a tough crowd!

Things must have moved on since the good old days

of sliced spam and instant mash potato!

So who sold the most dishes and who has taken round one?

Fast, furious, I think on both sides though.

At one point, you had a lot of people there.

I did but so did you.

And then I looked up and then...yeah, but I seemed to get it

-a little bit later on so I...

-I think it will be fairly even.

Let's do it. Ready, go!

Ohh that, I'm happy with that.

I think your meat course was good.

I loved that flat bread, that was lovely.

-I'll tell ya. I'm really...

-I'll have that recipe, Chef.

I'm really glad I did that, actually.

-I think that swung it for you.

-Yeah, I think you're right.

Well what a turn up! Despite the cracking start,

Stephanie got pipped at the post by James in a late spurt.

But the crucial question is -

how much profit have they made on their meat dishes?

James's 39 sales of his chicken curry have netted him

a total of £148.20 and when he takes off all his costs he's left

with a respectable profit of £74.26.

Stephanie spent much more on her ingredients,

but she charged the same as James for her dish.

So while she bagged a total of £133 in sales,

she has actually made a loss of £8.88!

So our Stephanie now has a serious challenge ahead of her

if she wants to catch up with James and win the game!

For today's competition, our chefs each had to offer a vegetarian

option to be served at the same time as their meat dishes.

So what did our chefs decide to go for in their bid for triumph?

OK, so my vegetarian course today it's going to be

roasted autumn style vegetables, tomato fondue, penne pasta

and a cheesy crumble topping. Goes a long way and is cheap to make.

I think the students are going to have my veggie course

because I'm doing a spicy bean cake,

serving it with a tomato lime salsa just to cool it down

and then bring back up the heat again with a few kicking chips.

Oh she sounds confident, but we'll see which of these two

lip-smacking dishes gets the better of its rival in tonight's service.

But first, our chefs have got some serious coursework to do!

James launches in to the preparation for what looks like a tomato sauce,

only he's calling it his tomato fondue!

Nothing like a bit of creative spin, eh, James?

It looks really watery at the moment, doesn't it?

But the idea is again, same principle, instead of like rushing

around and trying to do everything so full on, just let it come down.

Stephanie's getting stuck in to spicing up her bean burgers.

In here, I've butter beans, I've got kidney beans,

I've got black eyed beans, beans all over the place

but the secret ingredient is this fella, Scotch bonnet chillies,

little bit of rocket fuel, but that tastes sensational.

That does it for me.

Blimey! Did she just eat a chilli? Don't mess with her, James!

Unfortunately for Steph,

this competition isn't judged on how tough you are,

but rather on how much profit you can make.

So earlier in the day when our chefs went to buy their ingredients,

they knew that spending as little as possible was key.

I'm getting a load of beans for my spicy bean burger.

I'm going to use some fresh beans but because I've only got a

few hours to make this, I'm going to have to use a few tinned.

Stephanie's not the only one who's targeting beans.

An abundance of green beans.

I'm definitely going to have a box of these.

So let the big bean barter begin.

What is the best price you can do for all these beans?

Those 16 here are 49 pence. And three of them are 59.

Which is going to be £9.61.

-£9.61? Right.

-I can give you for £9, yeah. Is that really good for you?

-£8.50, go on.

-That's the best I can do

because we don't get a lot out of the beans. We get about....

No, I respect that. I respect that. I think that 49p for a can of beans,

you know, when you haven't got time to soak them,

this is where the money comes in.

I hope I don't lose by a few quid.

Thank you. I'm all beaned up.

You surely are, Steph!

Let's see what this cheeky chappy can do.

Hopefully, you can give me a wonderful price on it.

-No problem, grand total 37.31.

-35?

-35 for you.

-Cool.

Blinding! Gentleman.

That was easy, he didn't even break a sweat!

Now how will the amounts they've spent influence the menu prices

our chef's give their vegetarian courses?

Well, with all the ingredients included,

Stephanie has spent a total of £45.14.

And she's put her spicy bean cakes on the menu at £3.55.

James has spent less than Stephanie at £35.93,

and he's put his dish on the menu at slightly more than hers - at £3.60.

So this piles even more pressure onto Stephanie.

Is she going to be able to sell enough dishes to hack away

James's lead from the meat course?

Back in the kitchen during prep time, James has mixed his pasta

and vegetables, added his tomato fondue

and topped the lot with cheese and breadcrumbs.

It's ready for the oven, but in this kitchen

you need to be quick off the mark!

Bit of a minor setback, she's taken all the ovens.

This one's now off steam but I'm still getting

a bit of a sauna from it though. I don't want to ruin my pasta.

But this goes in now for all of ten to 15 minutes in the oven

and then I'm taking it upstairs.

Now cook, cook, cook, cook.

Pipped to the best ovens, James is reduced to praying for his pasta,

while opponent Stephanie's going at her salsa ten to the dozen.

Time's running very short, there's hungry students upstairs

and we've got to crack on. I'm making my salsa.

I've got extra virgin olive oil here,

into that I've got some fresh chopped coriander,

some spring onions, mango, chilli, and that's my tomato chilli salsa.

This is going to take the heat away from that spicy bean burger

and I'm going to mix that with a yoghurt which has got

some lime and some coriander in there

and I think that's going to go really well.

Let's hope so, Stephanie, you really need to wallop James with this dish!

Will Stephanie's spicy bean burgers put her back in the game?

Or will James' baked pasta extend an already tasty lead?

Before we find out, our chef's get to assess each other's dishes.

Stephanie's up first.

Mmm, the salsa's lovely.

Yeah, maybe a little bit more spice, but I think...

No, for me, I think that's about right.

Oh, he's being a lot nicer this time.

-This looks interesting.

-Well, it's not rocket science.

This is a pasta with cooked down tomatoes, garlic and all that jazz.

-Autumn vegetables basically with breadcrumbs.

-What's your cheese?

-Cheddar.

-It's very nice.

-Very safe.

-But that's maybe a bit more edgy, for me.

Yeah, if you like, if you like beans, yeah.

If you like beans, you're in for fun.

Oh, there's a bit of edge creeping in there.

Come on, you two, what do you really think?

To me, I'm quite surprised at that dish because I think it's

quite safe, so the veggie course, I'm feeling quite confident about.

I never went there saying mine's off the wall and all different

but honestly, neither's hers.

It's a bean burger with too much flour on the outside and a

little bit dry in the middle and the best bit about it was the salsa.

Oh, he's tearing it to bits! Forget curry wars, welcome to veg wars!

The battle began when our chefs headed out into the dining room

to sell their dishes.

I've got some spicy bean cakes

and I'm serving that with a mango, tomato and coriander salsa.

Lots of fresh mango, which I think is a nice thing.

My vegetarian option this evening is vine tomatoes cooked down

so it's a plum tomato fondue, penne pasta and then I went for

the autumn vegetable route,

obviously because they've all just come into season.

And also it's got a cheese crumble topping.

Sounds different but you've got to order it to try it,

haven't you, so there you go. THEY LAUGH

Cheeky chappy!

Our chefs have given their vegetarian dishes the hard sell,

but will this brainy bunch be going for Stephanie's bean burgers

or James' pasta?

I really, really like penne pasta and it's got a bit of a twist on it

with the cheese crumble topping so I'm quite intrigued by that.

I think I'm going to go for Stephanie's bean cakes

because I really like mango and it sounds a bit unusual.

Bless 'em, they've never had it so good!

Once again, the hungry hordes descend

and our brave chefs take their posts behind their serving counters.

As the first few dishes fly off the counter, it's neck and neck,

but it's not long before Stephanie's spicy bean burgers

prove to be a bit of a hit!

Really surprised with the queue, loving the queue.

The bean burgers are selling like hot cakes, which is brilliant.

Yup, I think that fresh mango has just tipped it in my favour.

In James's camp, the pressure is showing.

Got to be quick please, yeah.

But the lad keeps going.

Make sure you season it.

James's queue is starting to grow

and it hasn't gone unnoticed by his rival.

He's got a big queue has James, a very big queue.

It's going to be, it's going to be a fight to the finish I reckon.

Our chefs served their vegetarian dishes alongside their meat dishes

and we'll find out how many students

went for the vegetarian option shortly.

But first, what did they make of it?

I ordered the penne pasta from James.

I really liked it, the vegetables were really soft

they like melted in mouth. It was really good.

I had Stephanie's spicy bean cakes which were really nice.

They were quite dry but the salsa was amazing. It was great.

Well the question that matters is have Stephanie's bean burgers

done enough to get her back in to the competition?

So the vegetarian course, Steph, and I'm not sure how you did

because you were over there and you looked busy, you looked busy.

-I think this course maybe I did OK.

-I think so.

-Shall we?

-Yeah, let's do it.

-I hate this part. After three.

-One, two, three.

-Yeah.

-Oh yes.

-Five in it. Look.

Good news for Stephanie,

but her dish had higher costs and she priced it lower!

So which chef has made the most profit?

James' 15 pasta dishes have made him £54

and after deducting his costs, he's made a profit of £18.07.

Stephanie's 20 bean cakes have banked a healthy £71.00.

When she takes away her costs she's managed to make a profit of £25.86.

With one last round to go, James is ahead on profit,

but Stephanie's clawing her way back.

She's still got a lot to do,

so for her dessert, she's really going to have to surpass herself!

I'm trying to pull in a crowd pleaser,

this is a chocolate brownie.

Everybody loves chocolate but I'm serving it with

some cinder toffee crumbs and a chocolate sauce.

Sounds cracking, Stephanie, but there are two runners in this race!

So for my dessert today I'm going to be doing a

cocoa bread and butter pudding

with wonderful butterscotch caramelised pears. Delicious.

James will be serving his pudding with a chocolate sauce

and a Chantilly cream.

From curry wars to veg wars to chocolate wars. And all in one day!

Phew!

Our chefs get to work, and James has a little trick up his sleeve.

This is a poor man's chocolate sauce. And it's as simple as this.

Take some great quality cocoa powder, into a pan with tap water,

regular water, yeah.

A sprinkling of sugar once it starts to boil

and then reduce it by one third.

Whisk in a bit of cream, dark chocolate sauce.

Oh, the cunning machinations of the Tanner mind!

It's all about balance. Well, Steph's balance at the moment.

Stephanie is using top quality chocolate for her brownies,

but with time running away, it's got to be melted in the microwave,

Which has got Stephanie right on edge.

Mehmet, if you burn it, we're dead.

-Don't leave that, that's your baby.

-I'm going to watch it, Chef.

No pressure, Mehmet!

Will his chocolate meet Stephanie's exacting standards?

Everything's going to be spot-on. Yeah, well done.

Ah, no chocolate disasters for our Stephanie!

Now the rules for dessert are a little different to the main course,

because the prices aren't set and our college customers will

only have to pay whatever they think the dessert they choose is worth.

So when Stephanie and James went shopping earlier in the day,

they were out to get their ingredients as cheaply as possible.

Stephanie was after top-notch chocolate.

I've been all over the place, I've heard they sell it here.

This is my last chance. Hopefully, I can get a good deal.

James was on the hunt for the pears that would be

the crowning glory of his dessert.

-Where did you get these from? Are they English?

-English, yes, Kent.

Fantastic, my home county, even better.

-Good price on 25 of them? How much for the tray?

-Fiver?

Fiver for the tray? Fantastic, yeah. I'll take it, thanks very much.

So there you have it, new season Kentish pears, £5 for the tray.

I wasn't even going to haggle with him over that one, that's a bargain.

James has got a great deal, but what of his opponent?

Well, been round the whole market and couldn't find chocolate

and fantastic news, this shop has come up with the goods.

20 bars of good quality chocolate, the guy even knocked me £5 off

so I'm really happy with that price, really good news.

Good work, Stephanie. With all the other ingredients included

our lady's total spend on her dessert was £42.98

but once again, savvy shopper James has spent less - at just £29.23!

Cunning!

Back in the restaurant kitchen, Steph adds her melted chocolate to

her brownie mix of whisked eggs and sugar, flour,

baking and cocoa powder. And then, it's time to get messy!

And now what I'm doing is I'm gently feeling through the mix

to make sure there's no lumps of flour in there.

The last thing we want is big lumps of flour.

A lump of chocolate's not so bad but a lump of flour, that's not cool.

James is steaming away with his bread and butter pudding.

And he's made a butterscotch sauce for his pears.

Now this is red hot, don't go sticking your fingers in it

or anything else, but what we do stick in it is these.

Can you remember those Kentish pears that I bought, £5 for a tray?

On with the B&B, some chocolate sauce, or poor man's chocolate sauce

on the top and it might overtake the brownie, who knows, I don't know.

Who knows, James, but we can't wait to find out!

With dessert service looming closer,

once again, our chefs come face to face to taste each other's dishes.

As you know, I've used the cocoa in there and the cinnamon.

Chocolate sauce but a poor man's one because it's not chocolate.

-I mean, I'd sit in on a cold night and eat that.

-Same here.

There's nothing wrong with that at all. Yeah, happy days.

Now I've got to admit, I love a brownie, I want to dig into it.

-Oh, yeah, that's delicious.

-Yeah, good.

Pains me to say it, but I think that that's a winner.

Don't know. Don't know.

Cocoa bread and butter pudding sounds like a nice comforting dish.

Chocolate brownie is chocolate brownie, at the end of the day.

I could eat this. I could eat all of it.

Are they actually being nice to each other?

Or are they lulling each other into a false sense of security?

James' dessert, is it better than the brownie? I hope not.

I hope the brownie wins out for me.

I think it could have been better for the same amount of work

but that would be one I'd easily sit there and eat as a plate.

It is very nice and I'm sure people will love it.

However, I think they should all order bread and butter pudding.

Obviously, James!

And so, for the last time today, it's over the top for our chefs,

or out into the canteen, to give their dishes the hard sell.

This is a chocolate brownie but it's made with really good quality

chocolate and then, just to freshen it up, a mint cream on the top.

I've got a wicked one here.

I've got cocoa and cinnamon bread and butter pudding.

Kent pears, poached them in butterscotch sauce.

Personally, darlings, I think brownies are so last year, anyway.

Well, what a dilemma these keen young minds face now!

What will they go for?

I think I'm going to go for the hot chocolate brownie

and the chocolate sauce and obviously the honeycomb crumbs.

I decided to choose James' bread and butter pudding

because the pitch completely swayed me.

Bread and butter pudding is one of my favourite desserts,

yeah, so, it sounds amazing.

I ordered the chocolate brownie. It looks very good,

it's very tempting, it's got hot chocolate sauce

so sounds really great.

I love bread and butter pudding, to be honest.

And I did quite like the idea of the Kent pears,

that that kind of swung it for me but, yeah,

I'm looking forward to it, should be good. If not, there'll be trouble.

Blimey! Don't get on the wrong side of her!

As service starts, James' dessert proves a bit of draw!

Look at the sauce!

-So chocolate sauce on this, yeah?

-Yes, please.

But Stephanie's getting some attention too.

Queue's building up. Hopefully, a lot of people like the brownies.

I spent a lot of money on the chocolate a lot of money.

Stephanie knows she's coming from behind

so she's got to sell as many brownies as she can.

But demand for James' bread and butter pudding is rising.

Massive queue. Brilliant. Yeah, I'm real happy about that.

I hope Steph's all right, though. She's got about ten people there,

which is good, at least she's got some, but I've got more.

Stephanie's numbers are not matching her rival's -

she's really got to draw in those customers.

Hot chocolate brownie, I like your style.

The bad news for Stephanie is that James' queue is getting bigger.

Maybe it's the cunning Kent pears that did it, I don't know.

Or maybe it's that cunning Kentish charm, eh, James!

My queue is small and compact and full of chocoholics

so I'm happy with that.

James' queue is about 20 foot longer than mine but... never mind.

Stephanie's taking it well but this isn't looking so good.

Oh, hold up, she's got some custom.

Chocolate brownie?

A really nice big juicy one there. Would you like two?

-Yes, please.

-I can give you a whole tray!

-Two is fine.

-Two pieces of chocolate brownie.

Two bits, guys. Come on.

Well what a situation.

On one side, Stephanie has resorted to giving away extra brownies,

but on the other side, James is facing the opposite problem.

Yeah, I might have to get one of them to count the queue because I'm

inundated by so many people that I might run out on this one.

Look at that, he's loving this!

-Please have one.

-She's got one there.

This really is not looking good for the Moon. Oh, she looks broken!

Stephanie's down to no-one, you know, which is a shame.

Survey Mr Tanner's queue.

Well there's nothing like a bit of generosity in victory, eh, James!

He's loving it.

Service is winding down, and for Stephanie all is not quite lost

as she reels in those last few sales.

But is James going to have enough portions of his pudding left?

They're standing over there having a chat, I'm down to my last tray.

Thank you, thank you very much. OK, last one.

Oh, he's just made it!

Remember the poor man's chocolate sauce,

it's going to make me a rich man one day, I tell ya! Love it.

James looks pleased as punch!

There's no doubt he's outsold his rival,

but this competition won't be decided on how many dishes

our chefs have sold,

but on how much those diners are willing to pay.

I ordered the brownie for the dessert and it was really nice.

I think the mint was a bit strange with it but I still think

I would have paid more than £2.

But with being a student, a bit difficult.

I ordered the brownies with the whipped cream mint

and the honeycomb sprinkles, I paid £2 for it.

I chose the brownie because I really like chocolate and I paid £2 for it.

Hang on a minute, are you starting to spot a pattern here?

I would have paid £4 but I only have £2 on me so...

Hmmm.

But I think it's worth a lot more than £2, definitely.

I ordered the bread and butter pudding and I paid £3 for it

because I thought it was a big healthy portion.

Hallelujah! We'll find out shortly how much profit our chefs have made,

but first let's see how many desserts they've each sold.

It wasn't easy for our Stephanie

but she battled on and managed to sell a respectable 44 desserts.

Unsurprisingly, James had more sales

but not that many more - 51 in total.

The diners have paid only what they think their dessert is worth.

So if people paid a lot more for Stephanie's brownies,

then she could still be in with a chance of winning!

It's been a very tough challenge for Stephanie and James today.

They've had to cook in an unfamiliar canteen

for a hungry horde of students!

But now their work is done it's time to reveal

the outcome of today's competition.

I reckon you've beat me by...300 quid.

-No! Oh, come on, let's find out. Ready?

-Yeah, let's go for it.

-On three.

-OK.

-One, two, three.

Oooh, wow.

Steph, I mean, don't get me wrong, I'm very happy about that but...

I actually thought you were going to win by more there, I really did.

That dessert queue had me, had me, you know,

heart palpitations over that dessert queue.

No, look, I'm well happy, it's been fantastic working with you.

Likewise, James, all the best.

So James passes with flying colours

and surprise, surprise, he's pretty pleased with himself!

Fantastic that I won. Fantastic that the charity got some money.

Both charities got some money.

What more can I say to that, very, very happy about it all,

brilliant stuff.

I thought my food was good, the students seemed to love it

so it's all, it's all good fun.

Both our chefs have made a good amount of money

and all of their profits will be going to their chosen charities.

My profits tonight I'd like to go to Children's Hospice South West

who help young children in their final stages of cancer.

My charity this evening is the Follifoot Disabled Riders Group.

They take disabled people on horseback

out and about in the countryside.

Well James may have won today's contest

but both our chefs have shown that they've got what it takes

to put their menus where their mouths are!

For a selection of recipes from the series, log on to:

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