0:00:02 > 0:00:05Two rival amateur cooks are converting their homes into restaurants.
0:00:05 > 0:00:07We deserve a gin.
0:00:07 > 0:00:09No, this hasn't happened before.
0:00:09 > 0:00:14They've been given just one day and a budget of up to £200.
0:00:14 > 0:00:16I don't know what to say at the moment.
0:00:16 > 0:00:17Absolute nightmare.
0:00:17 > 0:00:21Twenty strangers will be judging the results.
0:00:23 > 0:00:28And it'll be entirely up to them how much or how little they pay.
0:00:29 > 0:00:32It was great, and I mean that most sincerely,
0:00:32 > 0:00:36until my companion here found a hair in hers.
0:00:36 > 0:00:37They're beautiful.
0:00:37 > 0:00:43I don't think there could've much more on my plate that would've made me not want to eat it.
0:00:43 > 0:00:45What's wrong with people?
0:00:45 > 0:00:50So can the cooks deliver the goods, and will either of them make any money?
0:00:57 > 0:01:01Hello, and welcome to Instant Restaurant.
0:01:01 > 0:01:04Two amateur chefs are pulling out all the stops
0:01:04 > 0:01:07to create a gourmet dining experience.
0:01:07 > 0:01:13Their guests will then decide how much they think it's worth, so can either of our cooks make a profit?
0:01:13 > 0:01:1838-year-old sales manager Debi Backhurst loves nothing more than filling plates with food
0:01:18 > 0:01:22and watching other people empty them.
0:01:22 > 0:01:24I've always enjoyed cooking for people.
0:01:24 > 0:01:27I get more pleasure, I guess, out of the actual cooking
0:01:27 > 0:01:32and creating something that somebody really enjoys eating that looks fantastic.
0:01:32 > 0:01:38For her culinary inspiration, single mum Debi has taken a little walk on the wild side.
0:01:38 > 0:01:45The concept that I'm having for my restaurant is just really great food in a relaxed atmosphere,
0:01:45 > 0:01:49with as much as possible being foraged from local hedges,
0:01:49 > 0:01:54being home-grown produce and local produce.
0:01:54 > 0:02:00Her rival is 42-year-old would-be comedy writer, John Stephens.
0:02:00 > 0:02:05At the moment, I'm in between jobs. I've been made redundant but I'm looking into script-writing.
0:02:05 > 0:02:09It's something I'm passionate about and I enjoy doing along with my cookery as well.
0:02:09 > 0:02:14My food is quite simple. There's nothing posh or fine dining about it...
0:02:14 > 0:02:17nice and easy, and good, honest, local food.
0:02:17 > 0:02:25And, if he can't make people laugh, he's hoping a culinary icon might inspire him to great things today.
0:02:25 > 0:02:28Rick Stein's a hero of mine, and his programmes and books have
0:02:28 > 0:02:30given me a lot of ideas to do what I want to do.
0:02:30 > 0:02:33My dream, I suppose, if I can pull this off,
0:02:33 > 0:02:38would be to open up my own restaurant so to speak, my own gastro pub.
0:02:38 > 0:02:41- Let's hope the dream starts here, John.- That tastes good.
0:02:41 > 0:02:45But this challenge is about more than just food.
0:02:45 > 0:02:49The cooks and their helpers have to transform their homes into tempting restaurants.
0:02:49 > 0:02:54Getting the right ambience will be critical, as good first impressions
0:02:54 > 0:02:58may ultimately mean the difference between a profit or a loss.
0:03:01 > 0:03:06Forager Debi's aiming for elegant simplicity at her Glastonbury instant restaurant
0:03:06 > 0:03:08in a cosy setting.
0:03:08 > 0:03:11What I'm after achieving is just a nice, comfortable,
0:03:11 > 0:03:15relaxed atmosphere in which people can enjoy some really fantastic food.
0:03:15 > 0:03:20To help her pull it off, she's roped in best friend Emma to look after front of house.
0:03:20 > 0:03:22Quite a rustic setting,
0:03:22 > 0:03:27but then there's this juxtaposition with this sort of modern look on the table,
0:03:27 > 0:03:30so probably not what people are going to be expecting.
0:03:30 > 0:03:33I don't know. It doesn't look too radical.
0:03:33 > 0:03:36In the kitchen, Debi's dad completes the staff.
0:03:36 > 0:03:41- I'm just doing what I'm told to. - No, you're not. You're chopping potatoes, come on!
0:03:41 > 0:03:44Oh, sorry. You're right, yes. Chopping potatoes.
0:03:44 > 0:03:49- I think Debi will cope really well this evening. - They're looking very good.
0:03:49 > 0:03:51She's generally a bit unflappable.
0:03:51 > 0:03:53It should be good. I'm looking forward to it.
0:03:53 > 0:03:56And so are we. So that's one restaurant down...
0:03:56 > 0:04:02and one to go, and it seems John's Somerset dining room is even simpler than Debi's
0:04:02 > 0:04:05with just a nod to his food guru's home on the wall.
0:04:05 > 0:04:09What I've got on display as well as my three paintings from Padstow.
0:04:09 > 0:04:12Whenever I go down there, I always buy a new one.
0:04:12 > 0:04:15I mean, presentation is very, very important.
0:04:15 > 0:04:20It's no good doing a good meal, etc, if you're going to portray this quite shabby.
0:04:20 > 0:04:22Nothing too posh.
0:04:22 > 0:04:26And John's wife Nicky has bravely risen from her sick bed to help out.
0:04:26 > 0:04:31I think John will cope wonderfully. He's such a strong character.
0:04:31 > 0:04:35He's so organised, I think it'll go really, really smoothly.
0:04:35 > 0:04:38She keeps me calm and relaxed throughout the day, which I need.
0:04:38 > 0:04:42And to make absolutely sure there's no foul play in the dining room this evening,
0:04:42 > 0:04:46John's drafted in local football ref Jo.
0:04:46 > 0:04:49Confidence and being quite assertive is going to help me tonight
0:04:49 > 0:04:53in taking the orders and keeping the party under control.
0:04:53 > 0:04:57Both cooks have been given an allowance of up to £200.
0:04:57 > 0:05:00As most of Debi's ingredients were donated by nature,
0:05:00 > 0:05:03she's needed less than £80 of hers
0:05:03 > 0:05:06and must take £8 a head to break even.
0:05:06 > 0:05:11But John has needed to spend almost twice that...
0:05:11 > 0:05:17£151 - so he'll want over £15 from each diner just to cover costs.
0:05:18 > 0:05:22So it's a battle between rustic forager Debi
0:05:22 > 0:05:25- and no-frills seafood-lover John. - Still calm.
0:05:25 > 0:05:27Feeling quite nervous now.
0:05:27 > 0:05:32Each cook will be judged by ten strangers, drawn from different walks of life,
0:05:32 > 0:05:34who will hopefully arrive with their appetites
0:05:34 > 0:05:37and leave with full stomachs and empty wallets.
0:05:37 > 0:05:39It's exciting, I think!
0:05:41 > 0:05:42Good evening!
0:05:42 > 0:05:45Debi's restaurant gets off to a flying start.
0:05:45 > 0:05:51- It's nicely set out as well.- It's fantastic, especially when you walk into the room and you feel... wow!
0:05:51 > 0:05:53Very interesting.
0:05:54 > 0:05:58It's laid out very nice. It's very homely, quite cosy, too.
0:05:58 > 0:06:03Everything's laid out beautifully, tables are nicely laid out, there was a nice welcome.
0:06:03 > 0:06:06I felt a freshness as I went into the room, so that was good.
0:06:06 > 0:06:10But while Debi's guests settle in, over at John's,
0:06:10 > 0:06:13there's an unexpected problem. Two of the ten strangers
0:06:13 > 0:06:16who arrive for dinner discover they actually know John,
0:06:16 > 0:06:18so we've no option, but to turn them away.
0:06:18 > 0:06:22It's unfortunate that I know a couple of people that are due in here tonight.
0:06:22 > 0:06:25It's now gone from ten down to eight people.
0:06:25 > 0:06:29It might be seen as a bit of a bonus for me, but I was quite happy to cook for ten.
0:06:29 > 0:06:33John's stroke of bad luck means that, with only eight mouths to feed,
0:06:33 > 0:06:38his total takings will be reduced so, in the interests of fairness,
0:06:38 > 0:06:43we'll recalculate his earnings as if he had a full sitting of ten diners.
0:06:43 > 0:06:45- Come on in.- Thanks very much.
0:06:45 > 0:06:51While the remaining eight, who have no prior knowledge or axes to grind, are welcomed inside Chez John.
0:06:51 > 0:06:53What can I get you to drink?
0:06:53 > 0:06:56I'm pleasantly surprised, actually.
0:06:56 > 0:06:58- Yes.- I think.- It's a nice menu.
0:06:58 > 0:06:59It's looking pretty good.
0:06:59 > 0:07:04Mmm, all very positive in public, but how about in the privacy of the back garden?
0:07:04 > 0:07:08Catering tables and plastic school chairs aren't what you'd expect.
0:07:08 > 0:07:11It was very stark. It was obviously someone's front room,
0:07:11 > 0:07:15maybe what you'd get at a wedding reception, you know, a cheap wedding reception.
0:07:15 > 0:07:19There's no table decorations and the tablecloth is paper.
0:07:19 > 0:07:22It would've been a bit nicer if it had been a cloth.
0:07:22 > 0:07:25Well, John did say he wanted to keep it simple,
0:07:25 > 0:07:29but it looks like the diners would've appreciated a few more frills.
0:07:29 > 0:07:33Debi's rustic charms seems to have done the trick with her diners,
0:07:33 > 0:07:36but now it's all about the food, so what's on the menu?
0:07:36 > 0:07:41For starters, Debi is offering baked figs with Dolcelatte cheese
0:07:41 > 0:07:45and walnuts, wrapped in prosciutto on a bed of home-grown salad,
0:07:45 > 0:07:52or smoked haddock and Hampshire watercress soup served with poached quail's eggs.
0:07:52 > 0:07:54The fig starter's always gone down really well.
0:07:54 > 0:07:58I've got a friend who's got a fig tree so I've managed to scrounge those off of her,
0:07:58 > 0:08:03I've picked the walnuts myself, and the quail's eggs which I've never cooked before
0:08:03 > 0:08:07are from an acquaintance, so it could be a bit of a gamble, but it'll be fine.
0:08:07 > 0:08:11Absolutely brilliant. I've got some stiff competition there, definitely.
0:08:11 > 0:08:14So, while John starts to fret,
0:08:14 > 0:08:17Debi pops to the shops hunter-gatherer style
0:08:17 > 0:08:21in search of the first few ingredients for her starters.
0:08:21 > 0:08:23I've got three of the walnuts here.
0:08:23 > 0:08:27Hopefully, that'll be the last few needed for the starter with the figs.
0:08:27 > 0:08:33In the kitchen, after finishing the spuds, dad Roland is now going slightly nuts, unlike his daughter.
0:08:33 > 0:08:39I think she's coping quite well. She doesn't seem to be sort of panicking...yet.
0:08:39 > 0:08:41But we'll just have to wait and see, won't we?
0:08:41 > 0:08:44And that, I think, is her nuts for the starter.
0:08:44 > 0:08:50So I'm just cutting a little star in the top of the figs
0:08:50 > 0:08:57and then I'm going to put some of the blue cheese and walnut mixture into it.
0:08:58 > 0:09:04Once stuffed, the figs are wrapped in prosciutto and are now ready to be baked to order.
0:09:04 > 0:09:08Also well in advance of opening time, Debi began her other starter...
0:09:08 > 0:09:11the smoked haddock and watercress soup.
0:09:11 > 0:09:14So I've got potatoes, onions, celery in a little bit of butter.
0:09:14 > 0:09:18Just added a bit of white wine.
0:09:18 > 0:09:23There'll be a bit of water going in just while that cooks down and then, right at the last minute,
0:09:23 > 0:09:29I can add the watercress, the milk that I cooked the fish in, and flake the fish into it.
0:09:29 > 0:09:33Sure enough, with the diners seated and placing orders,
0:09:33 > 0:09:37in goes watercress to the fishy milk and it all gets a good blitz.
0:09:41 > 0:09:44That's tasting good. Needs a little bit of pepper, I think.
0:09:44 > 0:09:49I'd be quite happy to pay certainly, sort of...
0:09:49 > 0:09:52£4 for a good bowl of soup with a nice piece of bread.
0:09:52 > 0:09:55Well, let's hope the diners feel the same way.
0:09:55 > 0:09:57How are those orders coming along?
0:09:57 > 0:09:59Yes, can I have the soup, please?
0:09:59 > 0:10:05Five of Debi's diners are tempted by the soup, so she gets cracking on the quail's eggs to go with them,
0:10:05 > 0:10:09even though she's never poached these fiddly little tiddlers before.
0:10:09 > 0:10:11I'm trying to open these little blighters in the steam.
0:10:11 > 0:10:15Maybe a trial run would've been a good idea.
0:10:15 > 0:10:18Hope those bowls are warm.
0:10:18 > 0:10:22- And surely that titchy egg's been poached by now.- Looks like a bullet.
0:10:22 > 0:10:24I got sidetracked.
0:10:24 > 0:10:28Mm, don't get distracted, get poaching.
0:10:28 > 0:10:32Finally, fishy watercress soup with an egg on top.
0:10:32 > 0:10:36Now, let's get them out there and see what the diners think.
0:10:36 > 0:10:38Bon appetit.
0:10:40 > 0:10:41Mmm, nice.
0:10:41 > 0:10:44It was very thin and watery.
0:10:44 > 0:10:47The fish chunks were rather large to get on the spoon.
0:10:47 > 0:10:49The quail's egg was a waste of time.
0:10:49 > 0:10:51- I enjoyed mine.- I'm glad you did.
0:10:51 > 0:10:52Not the egg bit.
0:10:53 > 0:10:55I wasn't too impressed, to be honest.
0:10:55 > 0:11:00It was a little bit on the cold side and it was very runny.
0:11:01 > 0:11:06Oh, no, cold bowls sank the soup, and some fairly full ones are heading back to the kitchen.
0:11:06 > 0:11:08That's not good.
0:11:08 > 0:11:11Doesn't look like they've even tasted it.
0:11:11 > 0:11:14Bit disappointed. Thought they might've tried it a little bit more.
0:11:14 > 0:11:16Not the best of starts.
0:11:16 > 0:11:19Can't see Debi getting her £4 a bowl there.
0:11:19 > 0:11:22Maybe the baked figs will be more fruitful.
0:11:23 > 0:11:26The fig was beautiful.
0:11:26 > 0:11:28- Fresh. It was lovely.- Mm, it was.
0:11:28 > 0:11:32The contrast of the flavours between the fig and the cheese were beautifully balanced.
0:11:32 > 0:11:36It could've done with a little less cheese and a bit more fig so that,
0:11:36 > 0:11:39when I ran my tongue round my mouth AFTER eating the starter,
0:11:39 > 0:11:45I could still feel both flavours. That would've been... I'm being fussy but that would've been perfect.
0:11:45 > 0:11:48Yes, you are being a bit fussy.
0:11:48 > 0:11:51Still, a fussy fig thumbs-up is better than nothing.
0:11:51 > 0:11:54Back at John's, referee Jo's either booking someone
0:11:54 > 0:11:58or taking orders, so let's see what they're kicking off with.
0:11:58 > 0:12:01Seafood-lover John is hoping to impress with either
0:12:01 > 0:12:05scallops in Somerset dry cider with smoked bacon,
0:12:05 > 0:12:07or Portobello mushroom late summer salad
0:12:07 > 0:12:11with a red wine vinegar, chilli and garlic dressing.
0:12:11 > 0:12:12I do enjoy my scallops.
0:12:12 > 0:12:14They're lovely and fresh,
0:12:14 > 0:12:17mixed with bacon and some dry Somerset cider - perfect.
0:12:17 > 0:12:21With the salad, I had Italian Portobello mushrooms,
0:12:21 > 0:12:24a lovely mix all blended together - great.
0:12:24 > 0:12:30Both those starters sound wonderful, and if the water wasn't so cold, I'd dive for the scallops myself.
0:12:30 > 0:12:34To ensure his late summer salad doesn't live up to its name,
0:12:34 > 0:12:37John got stuck into it early by chopping fresh chillies,
0:12:37 > 0:12:39garlic, pepper and red onions,
0:12:39 > 0:12:42and by fresh, what I really mean is raw.
0:12:44 > 0:12:46Raw garlic, yeah.
0:12:46 > 0:12:50I don't personally find that strange, to be honest with you,
0:12:50 > 0:12:52but here we go.
0:12:52 > 0:12:55Oh, that could pack a punch!
0:12:55 > 0:12:58The Portobello mushrooms will be cooked to order.
0:12:58 > 0:13:01John's also planning to rustle up a home-made bread.
0:13:01 > 0:13:05Well, that's if he can find a paddle for the bread machine.
0:13:11 > 0:13:13Hm, not under there.
0:13:14 > 0:13:17Not under there either!
0:13:18 > 0:13:22Maybe someone's hidden it out in the garden.
0:13:22 > 0:13:24Maybe not.
0:13:24 > 0:13:28It takes a few seconds to get it ready. It's just...
0:13:28 > 0:13:30Ten minutes later, and still no joy.
0:13:30 > 0:13:33I think it's just cut your losses.
0:13:33 > 0:13:36But has this missing paddle left John up a certain creek?
0:13:39 > 0:13:43Plan B is to serve up ready-made rolls.
0:13:43 > 0:13:48Great idea! And, after a mouthful of raw chillies, I doubt whether anyone will taste the difference, anyway.
0:13:48 > 0:13:51So three mushrooms and two scallops.
0:13:51 > 0:13:55His second starter - scallops with bacon in dry cider -
0:13:55 > 0:13:58- needs cooking to order at the last minute.- Scallops, yeah...
0:13:58 > 0:14:00don't overcook them, for God's sake.
0:14:00 > 0:14:03Mm, fat chance of that because now there's another problem.
0:14:03 > 0:14:07Yeah, the hob isn't producing as much heat as it should be.
0:14:07 > 0:14:10That one's fine and we've totally lost that one there.
0:14:10 > 0:14:14So the hob's been nobbled, but John battles on.
0:14:14 > 0:14:16After a quick sizzle in the pan,
0:14:16 > 0:14:20the scallops are returned to their shells, then sprinkled with bacon and cider.
0:14:20 > 0:14:22I think they look lovely.
0:14:22 > 0:14:24Yes, reasonably pleased with that.
0:14:24 > 0:14:27Then out they go.
0:14:27 > 0:14:29Jo, can you pop in there and see them eating it
0:14:29 > 0:14:32and see if they're pulling any funny faces at all.
0:14:32 > 0:14:35Do you want me to see if they want a carrier bag or something?!
0:14:35 > 0:14:38No funny faces, but what do they think?
0:14:38 > 0:14:41The scallops were presented loose in the shells.
0:14:41 > 0:14:43It was quite difficult to keep them under control.
0:14:43 > 0:14:46Hmm, they do seem quite lively.
0:14:46 > 0:14:49I had the scallops to start with.
0:14:49 > 0:14:52I've never had them before, that's why I tried it.
0:14:52 > 0:14:54I thought they were really nice.
0:14:54 > 0:14:57I didn't like how they were presented, though.
0:14:57 > 0:14:59It was good, John. The feedback was good.
0:14:59 > 0:15:01- No complaints.- Lovely, thanks, Jo.
0:15:01 > 0:15:06- I asked if there was anything else they wanted, and they were happy with what they had.- Good, brilliant.
0:15:06 > 0:15:11Well, that's a good start, but did the mushroom and raw chilli salad set the diners alight?
0:15:11 > 0:15:14It seemed, to me, to be very heavy on the vinegar dressing
0:15:14 > 0:15:17which didn't really sit well with me,
0:15:17 > 0:15:20and the raw onions I'm not too keen on, so...
0:15:20 > 0:15:22yeah, you know, it was OK.
0:15:22 > 0:15:24I've got loads of garlic chunks.
0:15:24 > 0:15:27It looks like what you have at lunch time every day.
0:15:27 > 0:15:29- It does, actually, yeah! - That you make yourself.
0:15:29 > 0:15:36It's not hard to make a great salad, so I think, on all, it was average.
0:15:36 > 0:15:39Average? Oh, John's having a tough time already.
0:15:39 > 0:15:44Two diners down, a bread paddle that's gone AWOL and half his cooker out of action.
0:15:44 > 0:15:46I wonder what's going to happen next.
0:15:46 > 0:15:50Mind you, Debi's diners weren't exactly ecstatic about her soup,
0:15:50 > 0:15:55but there's a long way to go, so what's on offer for the mains?
0:15:58 > 0:16:02For her main course, Debi has gone for a peppered monkfish risotto
0:16:02 > 0:16:06with asparagus, sorrel, Parmesan and lemon.
0:16:07 > 0:16:09Or there's ballotine of chicken,
0:16:09 > 0:16:11boned, stuffed with sun-dried tomatoes
0:16:11 > 0:16:15and local buffalo mozzarella, and rolled into a parcel,
0:16:15 > 0:16:17served with veg from the garden of course,
0:16:17 > 0:16:20as well as vichyssoise, courgette and carrot ribbons,
0:16:20 > 0:16:22rosti Dauphinoise potatoes,
0:16:22 > 0:16:25pea-shoot mash and a cream and wild mushroom sauce.
0:16:25 > 0:16:28Wow, that's a plate and a half!
0:16:28 > 0:16:31The peppered monkfish risotto is a personal favourite.
0:16:31 > 0:16:34The chicken dish, whenever I've cooked it for people,
0:16:34 > 0:16:36it's always gone down really well.
0:16:36 > 0:16:38I really like the sound of the risotto.
0:16:38 > 0:16:42A very brave thing to do, and good luck to her.
0:16:42 > 0:16:45Whether it's brave or foolhardy only time will tell,
0:16:45 > 0:16:48but at least Debi was well-prepared,
0:16:48 > 0:16:50starting her monkfish five hours
0:16:50 > 0:16:52before her diners were due to arrive.
0:16:52 > 0:16:56After her shaky soup, her mains really need to impress,
0:16:56 > 0:16:59especially as, by her standards,
0:16:59 > 0:17:03this monkfish cost a small fortune - £15.
0:17:03 > 0:17:07The fact that I've got all of the other ingredients out of various hedgerows,
0:17:07 > 0:17:09a lot of those ingredients I haven't had to buy,
0:17:09 > 0:17:13it's given me a little bit more to be able to put monkfish on the menu.
0:17:13 > 0:17:16Just taking the outer membrane off of the fish.
0:17:16 > 0:17:21It's the bit that tends not to get pulled off completely when they take the skin off and it can be
0:17:21 > 0:17:23a little bit chewy
0:17:23 > 0:17:26and when you cook it, it'll make it tighten up.
0:17:27 > 0:17:33Once cooked, it'll be flaked into the risotto, which she's ambitiously hoping to cook to order.
0:17:33 > 0:17:36Something she's not leaving to the last minute is the chicken
0:17:36 > 0:17:40which she beats into submission a full two hours early.
0:17:40 > 0:17:47What I'm doing now is hammering the chicken so it goes nice and flat, gives it an even depth to it.
0:17:47 > 0:17:51I can then stuff it with the mozzarella and sun-dried tomato mix.
0:17:51 > 0:17:55I'm going to roll it in cling-film and then poach it
0:17:55 > 0:17:59before finishing it off in the pan just before people eat it.
0:17:59 > 0:18:02Oh, just before people eat it - that's an awful lot of last-minute cooking,
0:18:02 > 0:18:06and the last thing she wants is to keep paying guests waiting.
0:18:06 > 0:18:08And it turns out this isn't her only gamble.
0:18:08 > 0:18:14As Debi doesn't actually eat meat, the first time anyone will taste her chicken dish
0:18:14 > 0:18:16will be when she serves it up to the diners.
0:18:16 > 0:18:21In terms of knowing what it tastes like, given that I'm not going to be the person doing the tasting,
0:18:21 > 0:18:23it is done by smell.
0:18:23 > 0:18:26I can sort of understand, if things smell a bit sharp,
0:18:26 > 0:18:30maybe they need a bit of sugar or perhaps some salt.
0:18:30 > 0:18:34You do just have to trust to instinct on a lot of it.
0:18:34 > 0:18:37Well, let's just hope her instincts are right.
0:18:37 > 0:18:42With the starters done and dusted, the orders are now in for the mains,
0:18:42 > 0:18:46and Debi starts cooking the risotto, which will take at least half an hour.
0:18:47 > 0:18:50It's not working as quick as I'd like it to.
0:18:51 > 0:18:57Hopefully, they'll understand that and appreciate it accordingly.
0:18:57 > 0:19:03Let's hope so, but as the risotto bubbles away slowly, the monkfish starts cooking...
0:19:03 > 0:19:06- maybe a little too fast? - THEY ALL COUGH
0:19:06 > 0:19:08Oh, dear!
0:19:14 > 0:19:18And before you can say "burnt monkfish", the diners get a little preview
0:19:18 > 0:19:20of what they're about to eat.
0:19:20 > 0:19:22The smoke got to me a little bit.
0:19:22 > 0:19:23Um, a bit sharp on the old throat.
0:19:23 > 0:19:28Possibly thought it was the risotto, possibly...catching on the bottom.
0:19:28 > 0:19:32Oh, if only it was. It'll be quite some time before this is in any danger of burning.
0:19:32 > 0:19:35The peppercorns are getting a little bit hot.
0:19:35 > 0:19:38Well, at least it's only the peppercorns going up in smoke
0:19:38 > 0:19:44and not the fish, but as the air starts clearing, it dawns on Debi just how up against it she is.
0:19:44 > 0:19:48Timing's a little bit, um...
0:19:48 > 0:19:50creative, I think. Yeah.
0:19:50 > 0:19:52It'll be good food and it'll be worth the wait.
0:19:52 > 0:19:54I think the frustrating thing is,
0:19:54 > 0:19:59er, if you have to wait and the food's a bit average,
0:19:59 > 0:20:02- but this is going to be good. - Well, let's see, shall we?
0:20:02 > 0:20:06Because finally, after an hour's wait, the risotto is ready to go out
0:20:06 > 0:20:10to the two people who actually ordered it and, unfortunately for Debi,
0:20:10 > 0:20:14one of these is the chap who fussed about the figs.
0:20:14 > 0:20:16The risotto was OK. It would've been better
0:20:16 > 0:20:21if it was a couple of degrees hotter, but our table did get served first,
0:20:21 > 0:20:23so perhaps we were on the winning side there.
0:20:23 > 0:20:27The overall flavour was extremely nice
0:20:27 > 0:20:29but, as I say, it wasn't quite hot enough.
0:20:31 > 0:20:34So two diners down and eight still hungry, but at 8.30pm
0:20:34 > 0:20:38Debi's only just started the monumental task of plating up
0:20:38 > 0:20:42the five different veg options that go with her chicken dish.
0:20:42 > 0:20:46Er, any chance of giving her a hand, Emma?
0:20:46 > 0:20:48Dad?
0:20:48 > 0:20:51Emma gets the hint and stirs in the mushrooms for the sauce,
0:20:51 > 0:20:54but Dad refuses to get ideas above his station.
0:20:54 > 0:20:58Debi, you've got to remember I'm only the kitchen skivvy.
0:20:58 > 0:20:59I'm not the mushroom shaker.
0:21:01 > 0:21:03EMMA LAUGHS It wasn't in my job description.
0:21:03 > 0:21:04DAD LAUGHS
0:21:04 > 0:21:08At 8.50pm Emma's mushroom sauce is getting thicker...
0:21:08 > 0:21:12while, outside, the diners are just getting thinner...
0:21:12 > 0:21:15If I was in a restaurant and in a rush, I probably would have complained.
0:21:15 > 0:21:19It is a huge challenge...
0:21:19 > 0:21:20but...
0:21:20 > 0:21:24I don't know what to say at the moment!
0:21:24 > 0:21:27How about, "Pull your finger out, Dad, and give us a hand?".
0:21:27 > 0:21:29Shout when you need me to take something.
0:21:31 > 0:21:36If you were in a proper restaurant, you probably would find it was a bit too long between courses.
0:21:36 > 0:21:42I was very conscious, then, of the length of time it was taking me to plate.
0:21:42 > 0:21:46I didn't want things to go cold, so that's been my big nightmare.
0:21:46 > 0:21:50Well, let's hope it doesn't come back to haunt you, Debi.
0:21:50 > 0:21:55And those huge glass plates aren't exactly helping with the speedy service either.
0:21:55 > 0:21:598.55pm guests arrived at...
0:21:59 > 0:22:036.30pm so a little bit longer than I would've liked for
0:22:03 > 0:22:06the gap between the starter and the main course.
0:22:06 > 0:22:10Mm, I think an hour and a half is longer than anyone would've liked.
0:22:10 > 0:22:14Right, before anything else, I think we deserve a gin.
0:22:15 > 0:22:17It's a bit cold.
0:22:19 > 0:22:24- It's out, it's gone. - Bags, I don't have to do washing up! - And it better not come back.- Yeah.
0:22:26 > 0:22:31- So what's the verdict?- We waited for ages for the food and it was cold when it came out,
0:22:31 > 0:22:35especially on the potatoes, it was really off-putting cos it was really cold.
0:22:35 > 0:22:39The actual food was delicious, but unfortunately it was cold.
0:22:39 > 0:22:43I don't think it was helped by the plates that it was served on.
0:22:43 > 0:22:46They were very large glass plates and I don't think
0:22:46 > 0:22:49there was any possibility of warming the plates beforehand.
0:22:49 > 0:22:51It's lovely, but it is cold.
0:22:51 > 0:22:55The chicken was cold, the potato was cold...
0:22:55 > 0:22:59so it wasn't enjoyable, but obviously I ate it, I was quite hungry.
0:22:59 > 0:23:04Oh, dear. But back in the kitchen, the gin's obviously working because no-one suspects a thing.
0:23:06 > 0:23:11It sounds jolly out there now that it's quiet in here, so hopefully
0:23:11 > 0:23:13they're having a good time.
0:23:13 > 0:23:16Sadly, the noise isn't one of joy.
0:23:16 > 0:23:20It's because someone's just discovered something they can't remember ordering.
0:23:21 > 0:23:25I've just got a hair on my chicken.
0:23:25 > 0:23:27It's definitely not mine.
0:23:27 > 0:23:33I don't think there could've been much more on my plate that would've made me not want to eat it.
0:23:34 > 0:23:37What's that? SHE GASPS
0:23:37 > 0:23:39No, a piece of fluff!
0:23:41 > 0:23:44I think that's a piece of fluff off a tea towel, actually.
0:23:44 > 0:23:47What? A tea towel made of hair?
0:23:47 > 0:23:50I reckon they brought it in with them and it's a plant.
0:23:50 > 0:23:53See? There's an answer to everything.
0:23:53 > 0:23:59Yes, but the only questions that count are how much they think the meal is worth...
0:23:59 > 0:24:02and can John do any better?
0:24:02 > 0:24:05For his mains, he's serving his pride and joy, catch of the day...
0:24:05 > 0:24:09sea bass, bream and mussels in a rich fish stock.
0:24:09 > 0:24:12Or there's rack of lamb served with sweet potato mash,
0:24:12 > 0:24:17carrots, leeks, basil and pea puree, roast potatoes and a red wine jus.
0:24:17 > 0:24:19Loosen your belts, diners!
0:24:19 > 0:24:23Seafood is my signature dish, my favourite food.
0:24:23 > 0:24:27Lamb is a firm family favourite, always goes down well.
0:24:27 > 0:24:30Both the main courses sound really interesting,
0:24:30 > 0:24:33but not combinations personally I would cook.
0:24:33 > 0:24:38John prides himself on only using the finest local ingredients.
0:24:38 > 0:24:44I've got a good fishmonger I use, I got a good butcher's I use as well, good relationships.
0:24:44 > 0:24:51He's spent £35 on his rack of lamb, but has gambled almost twice that on his second main to try and lure his
0:24:51 > 0:24:54diners towards the freshly cooked fish and seafood option.
0:24:54 > 0:24:56That's not, you know, half as much as it should be.
0:24:56 > 0:25:00It's going to be a lovely dish and it's for them to enjoy.
0:25:00 > 0:25:03John originally planned to use monkfish.
0:25:03 > 0:25:07The monkfish today is not as fresh as it should be.
0:25:07 > 0:25:09Something's gone wrong with that.
0:25:09 > 0:25:12I did a test last night and I did one this morning as well,
0:25:12 > 0:25:17so monkfish is off, and I've replaced it with sea bream.
0:25:17 > 0:25:21Let's just hope this attention to detail is appreciated.
0:25:21 > 0:25:25After switching fish, John then started his stock well before noon.
0:25:25 > 0:25:29Got lots of celery, carrots, leeks in there.
0:25:29 > 0:25:32Got bream carcass in there, etc.
0:25:32 > 0:25:35Bass carcass in there as well. A few bay leaves in there.
0:25:35 > 0:25:37Onions, etc. Bit of olive oil to start that off with.
0:25:37 > 0:25:43That'll cook down for about two hours and then, just before the end, I'm going to finish off the Vermouth
0:25:43 > 0:25:44just to give it a bit of lift.
0:25:44 > 0:25:47Ooh, maybe that missing bread paddle's in there as well.
0:25:47 > 0:25:50This is one of my favourites, you know? I really do like this.
0:25:50 > 0:25:53Well, let's just hope your diners feel the same.
0:25:53 > 0:25:56Put the wine away otherwise we'll start drinking that.
0:25:56 > 0:26:00After two hours bubbling away, the stock should be ready.
0:26:02 > 0:26:05It's very watery, very...
0:26:05 > 0:26:07- No oomph to it at all.- No oomph?
0:26:07 > 0:26:09Did you forget to chuck some in?
0:26:09 > 0:26:14I don't think I boiled it rapidly like I should've done.
0:26:14 > 0:26:18I turned it down too soon, I think. This hasn't happened before.
0:26:19 > 0:26:25While the fish stock is left to oomph up a bit, John draws up elaborate plans for his lamb.
0:26:25 > 0:26:29So on here, you've got the two...
0:26:30 > 0:26:33..lamb chops there, one there, OK?
0:26:33 > 0:26:36And you've got your roast potatoes, pea puree, sweet potato, onions,
0:26:36 > 0:26:42leeks and you've got your drizzle in there of red wine, redcurrant sauce.
0:26:42 > 0:26:45And obviously the little rosemary sprig there.
0:26:45 > 0:26:49Very pretty, but how's that stock doing? Any more oomph?
0:26:49 > 0:26:55I don't think I've got enough fish in there, to be honest with you, so I might add a bit more fish to it.
0:26:55 > 0:26:57Yes, it's lacking that punch.
0:26:57 > 0:27:00It's getting there, it's better.
0:27:00 > 0:27:03Oh, now it lacks punch. Best leave it a while longer, I reckon.
0:27:03 > 0:27:06Any better two hours later?
0:27:06 > 0:27:08Right, OK, the stock's done.
0:27:08 > 0:27:12I'm 80% happy. It's not bad.
0:27:12 > 0:27:16I think I could have used more vegetables.
0:27:16 > 0:27:20He's a perfectionist, this man, but then it is his signature dish.
0:27:20 > 0:27:23The rest of it will be cooked to order, just like the lamb,
0:27:23 > 0:27:25but with two burners down on his cooker,
0:27:25 > 0:27:28that leaves John with an awful lot on his plate.
0:27:28 > 0:27:31The lamb rack with sweet potato. Thank you.
0:27:31 > 0:27:33A few hours later and the mains orders are coming in,
0:27:33 > 0:27:37- but has John's fishy gamble paid off?- Five lamb?- Yeah.
0:27:37 > 0:27:39What's wrong with people?
0:27:39 > 0:27:42After all his efforts, only one guest has actually ordered the fish,
0:27:42 > 0:27:45and even then, they don't fancy the mussels.
0:27:45 > 0:27:49Ah, that's an awful lot of time and money down the drain.
0:27:49 > 0:27:51Only one seafood dish so far.
0:27:52 > 0:27:55Bit disappointing.
0:27:55 > 0:28:00Yeah, I'd like to have seen a few more seafood, but never mind.
0:28:00 > 0:28:03So, with practically a whole flock of lamb on order
0:28:03 > 0:28:05and only two rings still working,
0:28:05 > 0:28:08John's now go a whole lot of meat to cook and hardly any cooker.
0:28:10 > 0:28:16I mean, it is, you know, it could be looked at as a gamble, but, um...
0:28:16 > 0:28:19the proof's in the pudding, really, so to speak.
0:28:19 > 0:28:23And the diners will know they're getting a good meal here.
0:28:23 > 0:28:26Hope he's right because, with half his cooker out of action,
0:28:26 > 0:28:30he can only cook the lamb for one table at a time,
0:28:30 > 0:28:33which means someone's got a lot of waiting to do.
0:28:35 > 0:28:37So that's the first batch done.
0:28:37 > 0:28:40Oh...or is it?
0:28:40 > 0:28:43Yeah, I'm quite happy with that.
0:28:43 > 0:28:45Hope the diners will be.
0:28:49 > 0:28:50The lamb's cooked nicely.
0:28:51 > 0:28:53Thank you very much.
0:28:56 > 0:28:59Normally, I wouldn't eat lamb, but that's pretty good.
0:28:59 > 0:29:05I ate the first sort of two pieces of lamb and I was astounded cos I was really enjoying it.
0:29:05 > 0:29:09It was well-cooked, medium rare, it was just the way I liked it.
0:29:09 > 0:29:13The third piece unfortunately was looking, sort of, semi alive.
0:29:13 > 0:29:15Still had a pulse perhaps!
0:29:15 > 0:29:17Meh-eh!
0:29:17 > 0:29:19THEY LAUGH
0:29:19 > 0:29:22That's definitely not cooked properly.
0:29:22 > 0:29:25I know that the menu did say medium rare,
0:29:25 > 0:29:30but it was more like medium raw, um, and I'm afraid I couldn't eat it.
0:29:30 > 0:29:36I probably would've sent it back if it was in a normal restaurant, but I don't know...
0:29:36 > 0:29:39here, we're just being too polite, I think.
0:29:39 > 0:29:42Perhaps we should've said, can we have it better done.
0:29:42 > 0:29:45- So are you saying you would send that back if you were in a real restaurant.- Yeah.
0:29:45 > 0:29:48I can't even cut it. Yours is actually tough.
0:29:48 > 0:29:51Mine's very tender even though it's slightly under-done.
0:29:52 > 0:29:55But there's one fan in the room, sort of.
0:29:55 > 0:29:57My lamb was cooked how I like it.
0:29:57 > 0:30:02Wasn't keen on the roast potatoes, um...
0:30:02 > 0:30:05but the rest of the veg, apart from not being very hot,
0:30:05 > 0:30:07was pretty good. Nice presentation.
0:30:07 > 0:30:11I should've had the sea bass without the mussels, shouldn't I?
0:30:11 > 0:30:15Too late now. So how's John taking it back in the kitchen?
0:30:15 > 0:30:18Very disappointing. Some have eaten them, some haven't,
0:30:18 > 0:30:23so I can see what the response is going to be to that.
0:30:23 > 0:30:28At least he got to taste it. One table's still waiting for theirs.
0:30:28 > 0:30:31Yeah, a little bit concerned that the second lot have had to wait a while.
0:30:35 > 0:30:39But, um...learn from that.
0:30:41 > 0:30:45We've been waiting for an hour now.
0:30:46 > 0:30:49Yeah. I think you're starting to get a bit disappointed, are you?
0:30:49 > 0:30:51I am, actually. What about you?
0:30:51 > 0:30:54It's getting me down a little bit.
0:30:54 > 0:30:56If you wouldn't mind just sending my apologies.
0:30:56 > 0:31:01Say five, six minutes, the next lot will be out.
0:31:01 > 0:31:06- OK, guys, it'll just be a few more minutes. The chef sends his apologies.- Thank you.
0:31:06 > 0:31:10So, after referee Jo flags up a little bit of extra time...
0:31:10 > 0:31:12The lamb's good. That's what they said.
0:31:12 > 0:31:16She gives John a slightly distorted picture of the latest score.
0:31:16 > 0:31:22But even though John's only had one order for his fish, he's determined to make it
0:31:22 > 0:31:25the best fish dish anyone's ever eaten.
0:31:25 > 0:31:28Nice bit of bream there.
0:31:28 > 0:31:31When you're doing this, keep it down, keep your fingers down on it.
0:31:31 > 0:31:34Always do the skin side first.
0:31:36 > 0:31:39Oh, looking good.
0:31:47 > 0:31:50The baked sea bass...
0:31:54 > 0:31:58It's baked in a little bit of olive oil and some white wine.
0:31:58 > 0:32:03One lucky discerning diner is hopefully about to get the fish supper of his life.
0:32:03 > 0:32:07Ready to go, Jo. Thank you very much.
0:32:07 > 0:32:10Who's having the seafood?
0:32:13 > 0:32:18So, after all that effort, we're all dying to know, what's it like?
0:32:18 > 0:32:20It was cooked to perfection, I would say.
0:32:20 > 0:32:23Oh! A man of few words.
0:32:23 > 0:32:29And what about that last bit of lamb finally limping into the dining room just before nine o'clock?
0:32:29 > 0:32:33I wouldn't be able to eat it, not like that.
0:32:33 > 0:32:34Definitely not.
0:32:34 > 0:32:38The main, I was really disappointed with.
0:32:38 > 0:32:43It did say medium raw on the menu, but it came like more raw,
0:32:43 > 0:32:46and the vegetables were cold, and I didn't eat any of it.
0:32:46 > 0:32:50So that lamb could've skipped back to the field and only
0:32:50 > 0:32:54one order for the fish, but it wasn't much better at Debi's.
0:32:54 > 0:32:58Cold plates, cold food and a hair in the chicken.
0:32:58 > 0:33:00Or was it a bit of tea-towel fluff?
0:33:00 > 0:33:04Can either of our cooks redeem themselves with desserts?
0:33:08 > 0:33:13Debi's diners have got the choice between a pink grapefruit praline with a tuile biscuit
0:33:13 > 0:33:19or a home-made pear liqueur chocolate pot served with lemon and lavender shortcake.
0:33:19 > 0:33:23The pink grapefruit praline is an absolute foolproof family favourite.
0:33:23 > 0:33:27The chocolate puddings I've been perfecting over the last couple of weeks
0:33:27 > 0:33:30just to get the right balance of chocolate in there.
0:33:30 > 0:33:32Pears and nuts are from trees up the field, and
0:33:32 > 0:33:35the lavender's out of the garden, so what could be better, really?
0:33:35 > 0:33:39Neither of them really get me going, to be honest with you.
0:33:39 > 0:33:43Oh, well, it's just as well John's not on Debi's guest list tonight, then.
0:33:43 > 0:33:47And while he was in HIS garden looking for the paddle from his bread maker,
0:33:47 > 0:33:51Debi was in hers picking lavender for her biscuits.
0:33:51 > 0:33:54In terms of getting the right balance, a little bit by eye.
0:33:54 > 0:33:56That, in terms of quantity,
0:33:56 > 0:33:59by the time they've been picked off the stalks,
0:33:59 > 0:34:03is going to be absolutely plenty for the volume of biscuit dough.
0:34:03 > 0:34:07Back in the kitchen, she crushed the lavender and added butter, flour,
0:34:07 > 0:34:10eggs, sugar and lemon zest, before putting it all in the oven.
0:34:12 > 0:34:16She also hand-picked the cob nuts for her crunchy grapefruit praline...
0:34:16 > 0:34:18Yes, they really are very ripe now.
0:34:18 > 0:34:22Then handed them to her dad and told him to get cracking.
0:34:22 > 0:34:27She won't tell me how many of the cob nuts that she requires, so
0:34:27 > 0:34:30I will just carry on until she tells me to stop.
0:34:30 > 0:34:36When he had eventually done enough, the nuts were added to sugar over a low heat until they caramelised.
0:34:36 > 0:34:39It's just a brilliant, brilliant easy dessert to make.
0:34:39 > 0:34:42Fingers crossed it'll go down well.
0:34:42 > 0:34:47The praline will be combined with whipped cream and pink grapefruit segments.
0:34:47 > 0:34:53Debi's second dessert, the liqueur chocolate pots, features a boozy pear compote.
0:34:53 > 0:34:58The alcohol I'm adding has got pears in it, some honey
0:34:58 > 0:35:02from a friend's bees, and some vodka that they've been soaking in.
0:35:06 > 0:35:11I think I've probably made this about a dozen times in the last month.
0:35:11 > 0:35:15Lashings of chocolate are added to lashings of cream!
0:35:15 > 0:35:19I do now think it is absolutely spot on,
0:35:19 > 0:35:21but we'll find out tonight.
0:35:24 > 0:35:30So, after the main event, can Debi salvage her evening with these luscious lovelies?
0:35:30 > 0:35:34I'm thinking that hopefully the puddings have done the trick
0:35:34 > 0:35:37and it will be the thing that they remember when they go away.
0:35:37 > 0:35:39They were nicely chilled, they were ready to go,
0:35:39 > 0:35:43they were served on time and they taste absolutely fantastic.
0:35:43 > 0:35:49The chocolate pears, very nice, but the vodka is so, so strong that
0:35:49 > 0:35:54I think, had I been breathalysed, I'd be three times over the limit!
0:35:54 > 0:35:57My chocolate pudding was very good, actually.
0:35:57 > 0:36:01Normally, with a meal where you finish with something very, very sweet,
0:36:01 > 0:36:06you think, "Oh, it's very sickly," but it works quite nicely.
0:36:06 > 0:36:09Apart from the liberal dose of pear liqueur,
0:36:09 > 0:36:14it looks like these might have just done the job, even for the fusspots.
0:36:14 > 0:36:19Texture's right, flavour's right, a little bit of pear on the bottom, which is fine,
0:36:19 > 0:36:21and the biscuits go well with it.
0:36:21 > 0:36:24Result! And the praline?
0:36:24 > 0:36:26It's really good, actually. The dessert is delicious,
0:36:26 > 0:36:30it's quite fresh, crunchy and quite light as well, in a way.
0:36:30 > 0:36:32The grapefruit's sweet, but sharp.
0:36:32 > 0:36:34It's very nice, it's a very good combination.
0:36:34 > 0:36:38And the lavender shortbread biscuits?
0:36:38 > 0:36:40They smell beautifully of biscuit.
0:36:40 > 0:36:43Lovely fresh biscuit. I'm eating mine very carefully.
0:36:43 > 0:36:47I'm trying to get the flavour of lavender as well as the lemon.
0:36:49 > 0:36:50They're beautiful.
0:36:50 > 0:36:52I really do like the biscuits.
0:36:52 > 0:36:56Ah, well done, Debi! Looks like you sweetened the deal with your guests.
0:36:56 > 0:37:00But can John do the same with his?
0:37:00 > 0:37:04His meal is rounded off with apple sponge cake and custard or...
0:37:04 > 0:37:06lemon tart with extra-thick cream.
0:37:08 > 0:37:11The one I love most is the apple sponge cake.
0:37:11 > 0:37:13Brings back happy childhood memories for me
0:37:13 > 0:37:17and also, when I do make it, there's never enough left for seconds.
0:37:17 > 0:37:22They do look like puddings made by someone who's not a big pudding fan,
0:37:22 > 0:37:25and I think mine were a lot more imaginative.
0:37:25 > 0:37:29Not only more imaginative, but also cooked on the day,
0:37:29 > 0:37:33whereas John made his the night before, which is against the rules.
0:37:33 > 0:37:40Reason being is my wife hasn't been too well so I've been a little bit short for helpers.
0:37:40 > 0:37:45This should've been done on the day but, as I said, due to circumstances, I did it last night.
0:37:45 > 0:37:51It's too late now to go through the whole process of the apple sponge cake and the lemon tart
0:37:51 > 0:37:56to get it how I need it to be, especially with the home-made pastry as well,
0:37:56 > 0:37:59so would Nadia impose a penalty on me for this?
0:37:59 > 0:38:00Well...
0:38:00 > 0:38:06as Nicky has been ill, I promise to have a little think about it.
0:38:06 > 0:38:12So we'll never quite know what's in them, but his diners are about to find out.
0:38:19 > 0:38:23Oh, it's looking good, but not for long.
0:38:23 > 0:38:26It should be hot, shouldn't it?
0:38:26 > 0:38:33- Does need to be at least warm, but it's cold.- The custard's nice.
0:38:33 > 0:38:35That's cold as well on my plate.
0:38:35 > 0:38:37LAUGHTER
0:38:37 > 0:38:40And what on earth's going on at the next table?
0:38:40 > 0:38:44It was great, and I mean that most sincerely,
0:38:44 > 0:38:48until my companion here found a hair in hers.
0:38:48 > 0:38:51Um, so now I don't really want to finish it.
0:38:53 > 0:38:55Sorry.
0:38:56 > 0:39:01It was lovely, but I'm afraid I've seen that now and I can't eat it.
0:39:01 > 0:39:02Who'd have thought it?
0:39:02 > 0:39:06Debi and John must use the same tea towels.
0:39:06 > 0:39:09Oh, dear.
0:39:09 > 0:39:12A hair in the sweet. Not very good.
0:39:13 > 0:39:16How much more can one man take?
0:39:18 > 0:39:23After her triumphant puds, Debi is rewarded with a round of applause from her guests.
0:39:23 > 0:39:25But it's been a bit of a day for John,
0:39:25 > 0:39:29and he gets a decidedly lukewarm reaction from his.
0:39:29 > 0:39:32Oh, dear.
0:39:32 > 0:39:37But now it's time for the diners to decide what their evening's been worth.
0:39:37 > 0:39:40It's entirely up to them how much or how little they pay,
0:39:40 > 0:39:42and neither of our cooks has
0:39:42 > 0:39:47any idea what that could be, so have they done enough to make a profit?
0:39:47 > 0:39:50Debi spent just under £80
0:39:50 > 0:39:54so she must take £8-a-head to break even.
0:39:54 > 0:39:57So how did her diners rate their evening?
0:39:57 > 0:39:59I enjoyed the evening, but the food let it down a little.
0:39:59 > 0:40:03I've enjoyed this evening. It's been really well done.
0:40:03 > 0:40:06We've had a lovely time. It's been really pleasant and very, very nice.
0:40:06 > 0:40:09The food was disappointing. It was cold.
0:40:09 > 0:40:11But Debi's still feeling upbeat.
0:40:11 > 0:40:18I'm still hoping I'll be somewhere in the region of £180 to £200 for the ten people.
0:40:18 > 0:40:23John spent nearly twice as much as Debi - £151,
0:40:23 > 0:40:25so, assuming he had ten diners,
0:40:25 > 0:40:28he will need over £15-a-head to break even,
0:40:28 > 0:40:33but after all that went wrong, is there any chance of that happening?
0:40:33 > 0:40:36If I was in a restaurant, I wouldn't have paid a penny.
0:40:36 > 0:40:40I would've left and I would've made a complaint about the food.
0:40:40 > 0:40:45I think it was really brave of the chef to put himself under that scrutiny, have us into his house,
0:40:45 > 0:40:49and to cook for us, and so well done. 100% effort, excellent.
0:40:49 > 0:40:52How's it gone? Absolute nightmare.
0:40:55 > 0:40:57I am so proud of you guys.
0:40:57 > 0:40:59Through the highs, through the lows,
0:40:59 > 0:41:01you've got to the end of the evening.
0:41:01 > 0:41:06- And, John, wow, what a night you had.- Yes, very interesting.
0:41:06 > 0:41:10If you had to sum up the night in one word, what would you say?
0:41:10 > 0:41:12Well... Oh, dear, what word would I use?
0:41:12 > 0:41:15The word "disaster" might come to mind? Would you agree with that, John?
0:41:15 > 0:41:17I don't know, but I'm...
0:41:17 > 0:41:20having treatment for it anyway, basically.
0:41:20 > 0:41:25No, it was a good experience for me and that's what I did it for, to see if I could cope with it.
0:41:25 > 0:41:30- Now, you are a very jolly chap. You didn't look all that jolly on the night, though.- Didn't I?
0:41:30 > 0:41:32- No.- Oh, dear!
0:41:32 > 0:41:36- I don't think I heard that lovely laugh much, I must say.- Oh, dear.
0:41:36 > 0:41:41- Um, yeah, I can look miserable, but deep down I'm quite happy. - I mean, to have two rings go out...
0:41:41 > 0:41:43- Yes, yes.- I really felt for you.
0:41:43 > 0:41:49My wife's getting a new cooker for Christmas, so some good came of it!
0:41:49 > 0:41:51How was it for you, Debi?
0:41:53 > 0:41:56Just absolutely exhausting.
0:41:56 > 0:42:00- Absolutely exhausting.- And your lemon and lavender biscuits...
0:42:00 > 0:42:02Oh, they were so lovely. I could almost taste them.
0:42:02 > 0:42:05I was hoping for some to come back, but they didn't.
0:42:05 > 0:42:08I was hoping you might bring a few round for me.
0:42:08 > 0:42:10So obviously the next question has to be,
0:42:10 > 0:42:12would you do it again?
0:42:12 > 0:42:14- Yeah.- Would you?- I would, yes.
0:42:14 > 0:42:17Oh! And, John, how about you?
0:42:17 > 0:42:19- I'd do it again, definitely.- Really?
0:42:19 > 0:42:23I'd change the meat menu, cook something different with that.
0:42:23 > 0:42:26- But, yeah, I'd do it again, definitely.- What do you mean?
0:42:26 > 0:42:31- Would you not have meat so they'd have to order your fish?- That's a good one, yeah. Fish all around.
0:42:31 > 0:42:34But there is a serious business here.
0:42:34 > 0:42:37Would you like to know if you made a profit?
0:42:37 > 0:42:40- Yes, please.- OK. OK, Debi, I'm going to start with you.
0:42:40 > 0:42:47You spent £79.37 and your diners donated £159.
0:42:47 > 0:42:52So that means you made £79.63, so that is your money.
0:42:52 > 0:42:56- Thank you very much.- Well done. Thank you!
0:42:56 > 0:43:01- Now, John, are you ready? - I'll give it back to you, shall I? I think that's the way it's going.
0:43:01 > 0:43:04We are going to let you off your little teeny cheat.
0:43:04 > 0:43:06Yes. The puddings, so to speak.
0:43:06 > 0:43:10- But your wife wasn't well, so we're allowing that.- Yeah.
0:43:10 > 0:43:14Now, on the night, you only had eight diners, so we've done the maths and rounded everything up
0:43:14 > 0:43:16- as if you had ten diners.- OK.
0:43:16 > 0:43:22So you spent £151.04. That's because you spent an awful lot of fish.
0:43:22 > 0:43:28Your diners donated £100, so you owe someone 51 quid!
0:43:28 > 0:43:30Yes, one second.
0:43:30 > 0:43:32Who do I make the cheque payable to?
0:43:32 > 0:43:34Oh, a great sport.
0:43:34 > 0:43:36You've both been absolutely brilliant.
0:43:36 > 0:43:40And you have been too, so I'll see you next time on Instant Restaurant.
0:43:51 > 0:43:54Subtitles by Red Bee Media Ltd
0:43:54 > 0:43:57Email: subtitling@bbc.co.uk