0:00:02 > 0:00:05Two rival amateur cooks are converting their homes into restaurants.
0:00:05 > 0:00:09They have been given just one day and a budget of up to £200.
0:00:09 > 0:00:12I think I might just about achieve it.
0:00:12 > 0:00:14I think.
0:00:14 > 0:00:17The oven is not hot enough.
0:00:17 > 0:00:19And there's nothing...
0:00:19 > 0:00:22I can do about it.
0:00:22 > 0:00:25- 20 strangers will be judging the results.- Good evening, ladies.
0:00:25 > 0:00:30It will be entirely up to the diners to decide how much or how little they pay.
0:00:30 > 0:00:32Phenomenal!
0:00:32 > 0:00:36- Proper nice. - And I made the wrong choice.
0:00:36 > 0:00:38To be honest I would have sent it back.
0:00:38 > 0:00:42So can the cooks deliver the goods and will either of them make a profit?
0:00:49 > 0:00:52Hello and welcome to Instant Restaurant,
0:00:52 > 0:00:55the ultimate test for home cooks.
0:00:55 > 0:00:59But today's rivals reckon they've got just what it takes to create
0:00:59 > 0:01:04a memorable dining experience for one night only and make some money.
0:01:06 > 0:01:09First up, 63-year-old Lily Forbes from Bristol, a retired nurse,
0:01:09 > 0:01:13originally from Malaysia, who is going for fusion food.
0:01:13 > 0:01:18The theme of the restaurant is Euro/Asia and I've called it that.
0:01:18 > 0:01:22It reflects the food, which is European with Asian flavours in it.
0:01:22 > 0:01:27She may have retired, but this lady is not one for taking it easy.
0:01:27 > 0:01:33I love being creative, you know around the house and in the garden.
0:01:33 > 0:01:35I just need to be occupied all the time.
0:01:35 > 0:01:40I suppose the day I stop is the day I give up on life.
0:01:40 > 0:01:43So keep going while I have still got life and my mother's saying was
0:01:43 > 0:01:47make every moment count and that's what I'd like to do.
0:01:47 > 0:01:51Also in Bristol is her rival, 38-year-old Saida Joseph,
0:01:51 > 0:01:54a Californian lawyer, who's settled here three years ago.
0:01:54 > 0:02:00The concept for my restaurant is French, with some Mediterranean influences,
0:02:00 > 0:02:02kind of rib-sticking food,
0:02:02 > 0:02:08yet hopefully exquisitely presented and delicious.
0:02:08 > 0:02:10No pressure then!
0:02:10 > 0:02:14She's never cooked professionally and wants to find out if she's got what it takes.
0:02:16 > 0:02:24The name of my restaurant is L'Amuse-Bouche, which means to tease the mouth, or tantalise the mouth.
0:02:24 > 0:02:29It's the name of a little appetiser that sometimes comes out as a freebie,
0:02:29 > 0:02:35it's an offering and it is something to whet the appetite and really get the gastronomic juices flowing.
0:02:35 > 0:02:41But this challenge is about more than the food, it's about creating the whole restaurant experience.
0:02:41 > 0:02:44Saida has been gutting her home on the inside, but not
0:02:44 > 0:02:48yet on the outside, so her diners might be in for a bit of a surprise.
0:02:51 > 0:02:57Through the door there are wooden floors, white linen table cloths and candles aplenty.
0:02:57 > 0:03:00The cooks are allowed some help.
0:03:00 > 0:03:03So Saida has called in two and a half friends -
0:03:03 > 0:03:06the pregnant Kate and Natasha, who clearly loves her food.
0:03:06 > 0:03:08Let's have a great evening.
0:03:08 > 0:03:15I'm not drinking at the moment, because I have an extra consideration on that front.
0:03:15 > 0:03:20Back at Euro Asian flavours, Lily's also expecting, though in this case she is expecting
0:03:20 > 0:03:27husband Steve and daughter Rowena to be responsible for turning their home into a restaurant.
0:03:27 > 0:03:30Ever since I was a kid, Mum and Dad have been entertaining.
0:03:30 > 0:03:33It was really what we did at weekends.
0:03:33 > 0:03:38Dad in particular is good at the entertaining side and mum's really good in the kitchen.
0:03:38 > 0:03:40So I think it all works out quite well.
0:03:40 > 0:03:43And it's not just the house that's getting a make-over.
0:03:43 > 0:03:47Maitre d', Steve, is determined to look the part.
0:03:47 > 0:03:50Feeling well dressed, apart from my sandals.
0:03:50 > 0:03:54Yeah, the socks and sandals kind of spoil the look,
0:03:54 > 0:03:57but the poor love's got a bad foot and can't wear shoes.
0:03:57 > 0:03:59You look lovely.
0:03:59 > 0:04:00Come here you.
0:04:00 > 0:04:04- Don't sound so surprised.- Good luck. - You too.- Thank you.
0:04:04 > 0:04:07So will Lily be as happy with the dining room?
0:04:07 > 0:04:10We've got that, we've got that.
0:04:10 > 0:04:12Lovely. We've got the elephant.
0:04:12 > 0:04:16We've got the incense sticks and we've got the Chinese ladies.
0:04:16 > 0:04:20Everything is well set up, I think.
0:04:20 > 0:04:23They have managed to transform it really quite well.
0:04:23 > 0:04:26I'm not sure a sari, an elephant and four Oriental figurines
0:04:26 > 0:04:28is a complete transformation,
0:04:28 > 0:04:33but it's what the diners think that really matters.
0:04:33 > 0:04:36Both cooks have been given an allowance of up to £200.
0:04:36 > 0:04:39Saida decided she needed a healthy £130,
0:04:39 > 0:04:44so needs at least £13 from each diner to break even.
0:04:45 > 0:04:48In contrast, Lily asked for less than half that,
0:04:48 > 0:04:52so doesn't need much at all the before she goes into profit.
0:04:52 > 0:04:57So we have got an American legal eagle up against a pensioner with
0:04:57 > 0:05:03a thirst for adventure, and they are both putting their spin on European cuisine.
0:05:03 > 0:05:06For Saida, dining is all about quality and quantity.
0:05:06 > 0:05:09I just want everyone to have as much as they want and so,
0:05:09 > 0:05:14yes, that would be an issue if people didn't have enough.
0:05:14 > 0:05:18While for Lily it is much more about giving herself a culinary challenge.
0:05:18 > 0:05:24I think have taken more than I can manage really, it's because I'm
0:05:24 > 0:05:28producing so many different things in such a short space of time.
0:05:28 > 0:05:30The aim of the game is to make a profit.
0:05:30 > 0:05:32But of course it's up to the diners how much they pay.
0:05:32 > 0:05:36If they're not happy, they could leave nothing at all.
0:05:38 > 0:05:45At 6:30, ten food-loving diners begin to descend on each of the restaurants.
0:05:45 > 0:05:49But Saida's house isn't quite what some might have been expecting.
0:05:49 > 0:05:53I was a bit worried about the shattered front door, thinking crikey, what have we come into?
0:05:53 > 0:05:58I was a little alarmed by the outside appearance of the house.
0:05:58 > 0:06:01And I wondered what on earth we were coming into it and I think we both felt like that.
0:06:01 > 0:06:03- Hello.- Hello.
0:06:03 > 0:06:06Welcome to the micro restaurant, L'Amuse-Bouche.
0:06:06 > 0:06:12Actually we had a lovely, lovely warm welcome and the place inside is great.
0:06:14 > 0:06:16- Good evening, ladies.- Hello.
0:06:16 > 0:06:20Welcome to Euro Asia restaurant, do come this way.
0:06:20 > 0:06:24- OK.- At Lily's, the diners get a taste of what's to come in the form
0:06:24 > 0:06:28of jasmine tea infused with ginger, lemongrass and honey.
0:06:28 > 0:06:30Hello. All right?
0:06:30 > 0:06:32Kat and Kate.
0:06:32 > 0:06:36It was nice, because it was quite cold outside and when we were sat outside it did warm us up.
0:06:36 > 0:06:42I'm hoping they're enjoying the jasmine tea because that is something I made up myself.
0:06:42 > 0:06:46The Jasmine tea was probably packet, I could be wrong.
0:06:46 > 0:06:49Perfume personified in a drink.
0:06:49 > 0:06:50I didn't like it.
0:06:50 > 0:06:55So plenty of tea, but not much sympathy.
0:06:55 > 0:07:01However, at Saida's the guests are barely seated before there is a bombardment of amuse-bouche.
0:07:01 > 0:07:03There is foie gras and grapes.
0:07:03 > 0:07:08There is a spoonful of foie gras and grape with onion relish to accompany
0:07:08 > 0:07:10either the chicken liver parfait or the white bean pate.
0:07:12 > 0:07:14And these aren't even the starters.
0:07:14 > 0:07:16I do hope her diners are hungry.
0:07:16 > 0:07:19- I love red onion.- It looks delicious, I'm worried I don't
0:07:19 > 0:07:23- eat too much, because we've got three more courses to go. - This is just the nibbles.
0:07:23 > 0:07:27They are liking it I think, there is people saying, "I like the pate"
0:07:27 > 0:07:30And things. So fingers crossed.
0:07:30 > 0:07:35We find out what they really think in the privacy of the diners' den.
0:07:35 > 0:07:40The amuse-bouche was fine. I thought having such a lot of nibbles was extremely strange,
0:07:40 > 0:07:44because by the time I had the nibbles and the amuse-bouche, really I had had my meal.
0:07:44 > 0:07:47You know I think just too much to start with.
0:07:47 > 0:07:50But I can't criticise what I ate, because I thought it was lovely.
0:07:50 > 0:07:53But foie gras is pretty controversial.
0:07:53 > 0:07:56I'm not going to eat mine.
0:07:56 > 0:08:03Generally speaking, it's made through animals being force-fed and that's just not my thing.
0:08:03 > 0:08:07But I did eat mine! Oh God!
0:08:08 > 0:08:15Meanwhile after taking tea in the garden, maitre d' Steve leads people into the restaurant proper.
0:08:15 > 0:08:20It all seemed quite cramped when we went in, but there was nice music in the background
0:08:20 > 0:08:24and there was incense burning, so that kind of set up the whole Asian theme quite nicely.
0:08:24 > 0:08:26And it just felt like somebody's home.
0:08:26 > 0:08:33Lots of trinkets and ornaments and things like that, as opposed to like co-ordinated and...
0:08:33 > 0:08:36I guess it, I would expect it to be a bit more minimal for a restaurant.
0:08:36 > 0:08:41- Though the decor may not have bowled them over...- Choice of each course.
0:08:41 > 0:08:43..the tuxedoed Silver Fox clearly has.
0:08:47 > 0:08:52'Steve, we love Steve. Steve was the best. Steve was the best part about the whole night.'
0:08:52 > 0:08:56There is something quite old world about a man in tux with a little thing over his arm.
0:08:56 > 0:08:58I think the sandals helped as well.
0:08:58 > 0:09:02- The sandals definitely helped. He hurt his foot, so... - We'll let him off.
0:09:05 > 0:09:08I thought he was cute. You know, he tried.
0:09:08 > 0:09:13Fresh turtle claws. That sounds nice. With a tiger bite.
0:09:13 > 0:09:16The Scotch eggs and the poultry for me, please.
0:09:16 > 0:09:20While the ladies swoon, Lily's very own Daniel Craig takes their orders.
0:09:20 > 0:09:23Is it free-range chicken, actually?
0:09:23 > 0:09:27- It is, from the local butchers just up the road.- Great.
0:09:27 > 0:09:32We have our orders. Table two, the foursome, is quite straight forward.
0:09:32 > 0:09:37They are having two of each starter and two of each main course.
0:09:37 > 0:09:40Four are having chicken and two are having salmon.
0:09:40 > 0:09:44Everything's fine. Everything's fine.
0:09:44 > 0:09:51Ooh Steve certainly looks the part, but neither restaurant has exactly got off to a cracking start.
0:09:51 > 0:09:56I'm not sure it was a good idea for Saida to serve ALL these nibbles.
0:09:56 > 0:09:58I do hope her diners don't peak too soon,
0:09:58 > 0:10:03because there is a long way to go yet. So what's lined up for starters?
0:10:05 > 0:10:08Lily's kicking offer her Euro/Asian fusion with a
0:10:08 > 0:10:13Cornishman in Kuala Lumpur, a spicy pasty filled with potato and peas
0:10:13 > 0:10:15served with a sesame seed salad.
0:10:15 > 0:10:20Her other option is Scotch eggs with a tiger's bite.
0:10:20 > 0:10:23Dainty quails' eggs packed in a coating of minced tiger prawns,
0:10:23 > 0:10:27spring onions and chilli, served with a home-made sweet chilli sauce.
0:10:27 > 0:10:31The Scotch eggs I experimented with,
0:10:31 > 0:10:36my mother's recipe, it's a little prawn recipe that she had.
0:10:36 > 0:10:39And I played around with the spices a bit.
0:10:39 > 0:10:41Fascinating, I mean I think
0:10:41 > 0:10:48that Cornish pasty and the Scotch egg, you know are terribly British.
0:10:48 > 0:10:53I don't know that they are high end kind of restaurant food.
0:10:53 > 0:10:57So depending on the execution it could either be wonderful,
0:10:57 > 0:11:00or it could be terribly pedestrian.
0:11:00 > 0:11:05I hope you're not suggesting the great British pasty is boring, Saida.
0:11:05 > 0:11:09Determined not to make dull starters, it was mid-morning
0:11:09 > 0:11:11when Lily got cracking on a filling
0:11:11 > 0:11:15for her delicate pasties, in her best Artful Dodger-style hat.
0:11:15 > 0:11:18It's really a secret recipe, but I'm giving this away now, aren't I?
0:11:18 > 0:11:21Just a scant teaspoon of chilli powder.
0:11:21 > 0:11:25I like spice, but I don't like it hot.
0:11:25 > 0:11:33And I know the English now have developed a love for spice, but I'm going middle range with my spices.
0:11:33 > 0:11:36So it's not too hot, but you get the spice, the beautiful spices.
0:11:36 > 0:11:40So I'm cutting back on my chilli quite a bit.
0:11:40 > 0:11:44Don't cut back too much, heaven forbid if they end up boring.
0:11:44 > 0:11:48Her other starter is her Euro/Asian take on the Scotch egg.
0:11:48 > 0:11:52Very delicate these quails' eggs.
0:11:52 > 0:11:54Into the boiling water gently.
0:11:54 > 0:11:57Once the eggs were done, Steve was put on peeling duty,
0:11:57 > 0:12:01while Lily moved on to the second stage of her Malaysian delicacies.
0:12:01 > 0:12:06These pasties that I'm making are called curry puffs in Malaysia.
0:12:06 > 0:12:11And you have hawkers, the stalls set up around 4 o'clock in the evening,
0:12:11 > 0:12:15and they will make them and fry them in front of you, hot,
0:12:15 > 0:12:19and people will queue up to go and buy.
0:12:19 > 0:12:23No matter how much they make, it all gets sold and every evening. Even I...
0:12:23 > 0:12:29I make these, but when I go to Malaysia I don't make them, I just go down to the hawker stall and queue up
0:12:29 > 0:12:34like everyone else, and have my half a dozen pasties, hot off the stall.
0:12:34 > 0:12:35Oh tasty. Really lovely.
0:12:35 > 0:12:39Let's hope your diners remember them as fondly as you, Lily.
0:12:39 > 0:12:44The next job was the tiger prawn and breadcrumb coating for all these quails' eggs.
0:12:44 > 0:12:47At this stage,
0:12:47 > 0:12:54I'm adding 24 tiger prawns and just basically chuck it in.
0:12:54 > 0:12:59By 7 o'clock, when the diners are seated, the two are combined and ready to cook.
0:12:59 > 0:13:02That's our chilli sauce.
0:13:02 > 0:13:05Sweet and sour chilli sauce that we made at the last minute.
0:13:05 > 0:13:08One pasty.
0:13:08 > 0:13:14The miniature Malaysian pasties seem dainty enough for a starter, but has Lily got the spices right?
0:13:16 > 0:13:18I got two of each. Fair enough.
0:13:18 > 0:13:22Thank you. That looks lovely. Keep your hands off.
0:13:22 > 0:13:28And are a few salad leaves enough to elevate this street food to restaurant standard cuisine?
0:13:28 > 0:13:35It was an East meets West mix, but to begin the Scotch egg was a Scotch egg with a little bit of chilli.
0:13:35 > 0:13:40So I couldn't really see the mixture there. So I was thrown by that.
0:13:40 > 0:13:43Mine isn't runny inside.
0:13:43 > 0:13:44I think because
0:13:44 > 0:13:49they're potentially quite rich starters, it would have been nice to have a salad on the side
0:13:49 > 0:13:52to make it look a bit, maybe possibly look a bit more healthy.
0:13:52 > 0:13:58- Because they were both deep fried. - Make it look a bit more restaurant. - A bit more restaurant, yes.
0:13:58 > 0:14:00I don't know if it's meant to be spicy, but it's not that spicy.
0:14:00 > 0:14:04It was quite fun, the names, but they didn't actually,
0:14:04 > 0:14:08the dishes weren't executed the way that the names came across.
0:14:08 > 0:14:12I could have bought my Scotch egg that tasted better in the garage.
0:14:12 > 0:14:14That's very nice.
0:14:14 > 0:14:17Quite spicy, but very nice.
0:14:17 > 0:14:21'I had the Scotch egg. They were spicy. I liked the spicy sauce.
0:14:21 > 0:14:23'I was less keen on the actual Scotch egg itself.'
0:14:23 > 0:14:27So Lily may have dropped a clanger in the kitchen...
0:14:27 > 0:14:28CUTLERY FALLS
0:14:28 > 0:14:34..and pretty soon even smooth Steve does the same in the restaurant.
0:14:34 > 0:14:38Let's hope things go better for Saida at L'Amuse-Bouche.
0:14:38 > 0:14:41- I think I shall have the steak. - You always have steak.
0:14:41 > 0:14:46For her official starters, she's offering roast fig in prosciutto ham
0:14:46 > 0:14:50with a dollop of dolcelatte blue cheese served on a bed of leaves.
0:14:50 > 0:14:57Or a large mixed tomato salad with mozzarella, peaches and fresh mint.
0:14:57 > 0:15:01There's nothing better than fresh tomatoes straight from
0:15:01 > 0:15:06the garden, warmed by the sun and the peaches and the mint
0:15:06 > 0:15:10give a twist to the classic tricolore salad to make it more interesting
0:15:10 > 0:15:12for people and kind of fun.
0:15:12 > 0:15:16They both look great but tomatoes with mozzarella, fine,
0:15:16 > 0:15:19I'd do that, but to have peaches and mint
0:15:19 > 0:15:22and tomatoes and mozzarella is something I wouldn't do.
0:15:22 > 0:15:25It's quite a lot going on on one plate.
0:15:25 > 0:15:28I think Lily could be on to something.
0:15:28 > 0:15:31It's an awful lot of food and an awful lot of flavours.
0:15:31 > 0:15:34Both salads will be assembled once the orders are in,
0:15:34 > 0:15:36but there was plenty of prep to keep everyone busy.
0:15:36 > 0:15:40So, whilst assistant Natasha sliced up a mountain of mozzarella and
0:15:40 > 0:15:44a ton of tomatoes, Saida prepared the figs.
0:15:44 > 0:15:49A knob of blue cheese was packed inside and wrapped in the ham.
0:15:49 > 0:15:52However, Saida soon discovered a small problem.
0:15:52 > 0:15:55We've had a slight malfunction already.
0:15:55 > 0:15:59Which is, the person that cut my ham...
0:16:00 > 0:16:06..didn't cut the proper amount of slices.
0:16:06 > 0:16:11So, we therefore have to hope that only five people
0:16:11 > 0:16:17order this starter, or we would do... You only get two.
0:16:17 > 0:16:19I reckon two figs are more than enough for a starter.
0:16:19 > 0:16:22Three is more like a main course.
0:16:25 > 0:16:30At 7:30pm, the orders are in and with just four people going for the figs, they will each be getting
0:16:30 > 0:16:36the full complement of three each followed by a collective loosening of belts.
0:16:36 > 0:16:40With 10 diners waiting, Saida's on fire.
0:16:40 > 0:16:44Problem is, the kitchen looks as if it might be as well.
0:16:44 > 0:16:46There goes the smoke alarm!
0:16:46 > 0:16:48CHEERING
0:16:49 > 0:16:54But no need for the fire brigade and I doubt this lot here would budge anyway.
0:16:54 > 0:16:59It's only smoke, so while Saida fixes the alarm, the figs are left to sizzle away.
0:16:59 > 0:17:02There's no damage done.
0:17:04 > 0:17:08Although after that little drama, Saida hits the bottle. Don't worry.
0:17:08 > 0:17:10It's only water.
0:17:10 > 0:17:12Which I do buy by the case.
0:17:12 > 0:17:15With three slightly charred parcels filling each plate,
0:17:15 > 0:17:17it makes for an enormous starter -
0:17:17 > 0:17:22and that's on top of the appetisers, and there's still two courses to come.
0:17:22 > 0:17:25The tomato salad is also pretty hefty.
0:17:25 > 0:17:28Nobody's going to go hungry here.
0:17:32 > 0:17:33Look at that.
0:17:33 > 0:17:37So, on close inspection it looks lovely.
0:17:37 > 0:17:38Smells lovely.
0:17:38 > 0:17:42But does it taste lovely?
0:17:43 > 0:17:45We don't smell food enough. >
0:17:45 > 0:17:48Very generous proportions. There's a lot of it.
0:17:48 > 0:17:51I think it's tasty, it's very colourful.
0:17:53 > 0:17:57It's definitely more than I would be used to as a starter.
0:17:57 > 0:18:01I'm not very good at leaving food cos it's impolite, but that's far too much.
0:18:01 > 0:18:03I love my salad.
0:18:03 > 0:18:08Tomato with mozzarella, and I liked having mint on it as opposed to
0:18:08 > 0:18:10basil which I guess would be traditional but it was lovely.
0:18:10 > 0:18:12I really enjoyed it. The portion was far too big.
0:18:12 > 0:18:13Fig here.
0:18:13 > 0:18:18And do the diners give a fig about the slightly fire-damaged fig?
0:18:20 > 0:18:23Mm. We ate so many on holiday.
0:18:23 > 0:18:26- Are the figs cooked? - Mm. They're warmed.
0:18:26 > 0:18:30The figs were really nice, but I must say, when the starters came out
0:18:30 > 0:18:32they were huge.
0:18:32 > 0:18:35I was like, oh, my God, it was like a main course size.
0:18:35 > 0:18:37One would have been wonderful.
0:18:37 > 0:18:41One would have been enough. Two would have been plentiful.
0:18:41 > 0:18:45But I felt rather out faced by just looking at it, because it seemed so much.
0:18:45 > 0:18:47Having said that, I ate all of it.
0:18:47 > 0:18:49I am hearing again...
0:18:49 > 0:18:52nice, murmuring noises. I think...
0:18:52 > 0:18:57As far as I can tell everything seems to be going down well.
0:18:57 > 0:19:01I think they left a lot because there was so much to start with, not because they didn't like it.
0:19:01 > 0:19:04It's quite a lot of food to chomp your way through.
0:19:04 > 0:19:08Even after chomping, there's still some left to throw away.
0:19:10 > 0:19:14It looks like Californian Saida hasn't quite got out of the
0:19:14 > 0:19:20habit of American-sized portions, and it sounds like Lily's guests could do with a bit more spice.
0:19:20 > 0:19:24So hopefully she can pep them up a bit as we head into the main courses.
0:19:24 > 0:19:29At Lily's Euro-Asian restaurant, it's approaching service time.
0:19:29 > 0:19:33She's offering her diners some fabulous sounding dishes.
0:19:35 > 0:19:38There's a choice of Poultry up a Palm Tree, a mild chicken
0:19:38 > 0:19:43and coconut curry with spicy rice and lemon-blanched beans.
0:19:43 > 0:19:46Or Fish out of Oriental Water -
0:19:46 > 0:19:49a puff pastry parcel packed with salmon, rice,
0:19:49 > 0:19:51dill, spinach and spring onions,
0:19:51 > 0:19:55served with seasonal veg in a soy and sesame dressing.
0:19:56 > 0:20:01I wonder if these two dishes will make up for the lack of spice in the starters.
0:20:01 > 0:20:05Rowena helped me come up with the names for these dishes
0:20:05 > 0:20:08to reflect both the Asian and European flavour in the food.
0:20:08 > 0:20:13I've never cooked these dishes before and I'm using my favourite spices
0:20:13 > 0:20:17to create more of a subtle flavour than an overpowering one.
0:20:17 > 0:20:20These dishes sound like they would appeal to a broad range of people.
0:20:20 > 0:20:23You have salmon, you have chicken,
0:20:23 > 0:20:27not overly spiced or complicated.
0:20:27 > 0:20:30They sound like they can be cooked to order.
0:20:30 > 0:20:32So, Saida thinks it's all a bit easy,
0:20:32 > 0:20:34but I'm not sure Lily would agree.
0:20:34 > 0:20:38Six hours before service, she was hard at work on the salmon.
0:20:38 > 0:20:41The fish dish got a spoon or two of fragrant rice and a dollop of cream.
0:20:41 > 0:20:47A little bit of cream, double cream, this is the trickiest of the lot.
0:20:47 > 0:20:49Of the whole day in fact.
0:20:49 > 0:20:51Is getting the salmon parcel right.
0:20:51 > 0:20:55I think, generally, she thrives on challenges.
0:20:55 > 0:20:58It is easy, in a way, to get her going.
0:20:58 > 0:21:02If it was all too slow for her, she would be a little bit more nervous about it.
0:21:02 > 0:21:05As it is she's really getting into her flow, so...
0:21:05 > 0:21:09I think I might just about achieve it.
0:21:09 > 0:21:13I think. Quietly I'm hoping I will achieve it.
0:21:13 > 0:21:15But we'll see.
0:21:15 > 0:21:17I'm not over-optimistic.
0:21:17 > 0:21:21But I'm trying not to panic.
0:21:21 > 0:21:24I'm trying to keep myself calm.
0:21:24 > 0:21:28And she did, making short work of the parcels, so the salmon was soon
0:21:28 > 0:21:32getting a coating of egg wash, so it would brown nicely in the oven.
0:21:32 > 0:21:39By 7:45, the pastry parcels are cooked and the diners are ready for their main course.
0:21:39 > 0:21:41So Rowena's on hand with hot plates.
0:21:41 > 0:21:45But I-love-a-challenge Lily is starting to buckle under the pressure.
0:21:45 > 0:21:49- Let me know when you need help plating.- Fortunately Rowena's not.
0:21:49 > 0:21:52Beans were with the salmon, weren't they? I'm getting myself all...
0:21:52 > 0:21:55No, Mum, beans were with the chicken.
0:21:55 > 0:21:56Beans were with the chicken.
0:21:56 > 0:22:01- All right.- Yes, beans with the chicken, not the salmon.
0:22:01 > 0:22:03Get them moved.
0:22:03 > 0:22:05Yes, beans with the chicken and the rice.
0:22:05 > 0:22:09- Now, what else?- The salmon parcel goes with the stir-fried veg.
0:22:09 > 0:22:10OK, and the rice.
0:22:10 > 0:22:13No, the rice goes with the chicken.
0:22:13 > 0:22:15Oh! I keep mixing it up. Sorry.
0:22:15 > 0:22:19It is just a little bit stressful.
0:22:19 > 0:22:24Come on, Lily, the salmon gets the stir-fry and the rice and beans go with the chicken, see?
0:22:24 > 0:22:26I've read the menu!
0:22:26 > 0:22:28- OK? Shall we go?- Yeah.
0:22:28 > 0:22:30That's two tables done.
0:22:30 > 0:22:31No it's not, it's the first table.
0:22:31 > 0:22:37- First table, sorry.- It's four chicken and two salmon, isn't it?
0:22:37 > 0:22:39Wow! Thank goodness for Rowena.
0:22:43 > 0:22:46- 'The main course I had Oriental Fish Out of Water.'- Enjoy!
0:22:46 > 0:22:48It was quite nice. I did enjoy it.
0:22:48 > 0:22:52It was quite rich having salmon and rice and then filo pastry.
0:22:52 > 0:22:54I think it needed a bit of a kick to it.
0:22:55 > 0:23:00Looks amazing. I had the Oriental Fish Out of Water as well.
0:23:00 > 0:23:05If it's supposed to be East meets West, I'd definitely say it was more West.
0:23:05 > 0:23:08I get the impression they might have held back a little bit
0:23:08 > 0:23:12on the spiciness to sort of please everyone.
0:23:12 > 0:23:16I had the salmon which was basically salmon en croute.
0:23:16 > 0:23:18There was nothing fancy about it.
0:23:18 > 0:23:21My goodness, that's huge.
0:23:21 > 0:23:23I think it could have been Birds Eye.
0:23:23 > 0:23:25We've got Chicken Up The Tree, haven't we?
0:23:26 > 0:23:29It looks delicious. I must admit.
0:23:29 > 0:23:31I can't wait to taste it.
0:23:31 > 0:23:35Unfortunately the main course was quite mediocre.
0:23:35 > 0:23:38It was the kind of thing I probably would have got out
0:23:38 > 0:23:43the freezer if there was nothing else to eat and I was feeling lazy.
0:23:43 > 0:23:45Poultry Up A Palm Tree.
0:23:45 > 0:23:47Oh, right, OK, fine.
0:23:47 > 0:23:51I would expect a lot more kick in a curry.
0:23:51 > 0:23:53It was very bland, very simple,
0:23:53 > 0:23:56and I dread to say it, almost the sort of thing I could do myself.
0:23:56 > 0:23:58But not everyone agrees.
0:23:58 > 0:24:01Proper nice.
0:24:01 > 0:24:06Once again it's high praise from some diners, but not from them all.
0:24:06 > 0:24:08Let's see if Saida can do any better.
0:24:08 > 0:24:12For her main course, Saida's offering crispy duck confit
0:24:12 > 0:24:17accompanied by creamy potato Dauphinoise and braised red cabbage.
0:24:17 > 0:24:21Or a French cut of beef called a bavette steak,
0:24:21 > 0:24:26served with Bearnaise sauce and garlic frites - that's chips to you and me.
0:24:26 > 0:24:28I think the duck confit speaks for itself
0:24:28 > 0:24:33and nothing's better than something slow-cooked in its own fat.
0:24:33 > 0:24:36And the bavette steak is actually a cheap cut of meat,
0:24:36 > 0:24:40but cooked quickly and presented in a good manner.
0:24:40 > 0:24:43Um, it seems rich and luxurious.
0:24:43 > 0:24:49They both sound lovely but they are both tricky to get right on the day
0:24:49 > 0:24:52and I wouldn't take that gamble.
0:24:52 > 0:24:54You've got to be in it to win it, Lily.
0:24:54 > 0:25:00Although I have some concerns about that bavette steak myself.
0:25:00 > 0:25:02- You all right, Kate?- So far, so good.
0:25:02 > 0:25:06Once again, much of Saida's menu needs to be cooked at the last minute.
0:25:06 > 0:25:10However, the confit of duck could be prepared in advance.
0:25:10 > 0:25:12To confit is to slow-cook
0:25:12 > 0:25:18the meat in its own fat, keeping it moist and sealing in the flavour.
0:25:18 > 0:25:21The potatoes for the Dauphinoise dish were thinly sliced
0:25:21 > 0:25:24then laid in ramekins with butter, cheese and cream.
0:25:24 > 0:25:26It's not known as a low fat dish.
0:25:28 > 0:25:30Now let's have a good look at this steak.
0:25:32 > 0:25:37Bavette is a cut from the skirt or flank of the cow and it's cheaper, but also tougher.
0:25:37 > 0:25:41So it benefits from longer, slower cooking.
0:25:42 > 0:25:48By using economical ingredients such as the steak but then using
0:25:48 > 0:25:51premium ingredients such as the butter,
0:25:51 > 0:25:55I believe we can make the steak taste like a million-dollar steak.
0:25:55 > 0:25:59But will it work? We'll soon find out.
0:25:59 > 0:26:02Or maybe we won't.
0:26:02 > 0:26:06With the main course service fast approaching, Saida discovers a big problem.
0:26:06 > 0:26:11She didn't turn her Aga on early enough and it's not cooking fast enough.
0:26:11 > 0:26:13The Aga's just not hot enough.
0:26:13 > 0:26:15I'm used to the Aga being
0:26:15 > 0:26:18400 and some degrees.
0:26:18 > 0:26:21And it's just not there, so it's not cooking things.
0:26:21 > 0:26:25And there's nothing...
0:26:25 > 0:26:28I can do about it. Yeah.
0:26:29 > 0:26:33Well, there is actually. She swaps the duck from the Aga to a
0:26:33 > 0:26:37frying pan to crisp it up, and the garlic frites into her gas cooker.
0:26:37 > 0:26:45The chips are not hot enough, so we'll just wait and get the food out as quickly as we can. It's a plan.
0:26:45 > 0:26:48I'm pretty sure no-one's going to starve.
0:26:48 > 0:26:52They seemed fine. They had quite a lot of food to start off with,
0:26:52 > 0:26:54so it's quite nice to have a bit of a break.
0:26:54 > 0:26:56But there's no rest for the cook.
0:26:56 > 0:27:00She's out in the garden powering yet more cooking equipment.
0:27:00 > 0:27:04We're going to see if that's going to work. If not, I don't know....
0:27:08 > 0:27:13Finally at 8:30, the duck is ready, so leaving Natasha in charge,
0:27:13 > 0:27:18Saida heads outside to start cooking the steaks al fresco.
0:27:18 > 0:27:21She's no quitter, is she?
0:27:21 > 0:27:26Two, maybe I'm being a bit of a perfectionist.
0:27:26 > 0:27:29I just want people to have a great meal.
0:27:29 > 0:27:33But the fact that it's running late and people aren't getting exactly
0:27:33 > 0:27:37what they wanted and what I had envisaged for them,
0:27:37 > 0:27:40is actually a bit gutting.
0:27:41 > 0:27:44Hopefully, the food will be worth the wait.
0:27:44 > 0:27:48And as the duck arrives, 40 minutes late, here's hoping it is.
0:27:48 > 0:27:52- Look at that.- Amazing. Looks delicious.
0:27:52 > 0:27:53Thank you very much.
0:27:55 > 0:27:57It looks absolutely fantastic.
0:27:57 > 0:27:59That does look absolutely lovely.
0:27:59 > 0:28:04I've almost never been so keen not to wait for my wife's meal to arrive.
0:28:04 > 0:28:07What's yours is mine, and that crispy bit there is mine!
0:28:11 > 0:28:12Smells good. I hope I can eat it all.
0:28:12 > 0:28:15The duck was cooked really well.
0:28:15 > 0:28:18If I had to make any comment, it would be
0:28:18 > 0:28:22the comment about the Dauphinoise potato being in a dish on my plate.
0:28:22 > 0:28:26It made it awkward to eat. But I really can't be too critical. I really enjoyed it.
0:28:26 > 0:28:32Mine was absolutely...phenomenal.
0:28:32 > 0:28:35It was absolutely wonderful.
0:28:35 > 0:28:38I loved the combination of tastes.
0:28:38 > 0:28:43I, for one, like the way it was presented. And it was great.
0:28:43 > 0:28:45And I made the wrong choice.
0:28:47 > 0:28:48Medium?
0:28:48 > 0:28:52And that choice was the bavette steak - but did Saida
0:28:52 > 0:28:55make the wrong decision with this unconventional cut of meat?
0:28:55 > 0:28:58- Thank you.- There you go, madam, enjoy your meal.
0:28:58 > 0:29:01I need something green on my plate.
0:29:03 > 0:29:05It's lacking something green.
0:29:05 > 0:29:08'I was actually pretty disappointed in the steak.
0:29:08 > 0:29:10'It was tough.'
0:29:10 > 0:29:14It wasn't the steak in my mind. And to be honest I would have sent it back.
0:29:14 > 0:29:16I didn't eat it, but I would have sent it back.
0:29:16 > 0:29:20It was not a steak to my mind.
0:29:20 > 0:29:24Sadly, he wasn't the only one who felt that way.
0:29:24 > 0:29:27Looks like Saida's attempt at economising didn't come off.
0:29:29 > 0:29:31It's a very coarse grain.
0:29:31 > 0:29:33I don't know whether it's the cut of the meat,
0:29:33 > 0:29:35but it's not pleasant to eat to be honest.
0:29:35 > 0:29:40And she learns a painful lesson about having the kitchen so close to her diners.
0:29:40 > 0:29:45I think he was a little bit disappointed in the steak. Yeah.
0:29:45 > 0:29:47But you win some, you lose some.
0:29:47 > 0:29:51A big comedown. You work really hard and really try something.
0:29:51 > 0:29:56I would have liked things to go a little more smoothly. Sure.
0:29:56 > 0:29:59Hmm. Sounds like that skirt of beef has
0:29:59 > 0:30:04wrong-footed Saida and some of her guests are as tough as that steak.
0:30:04 > 0:30:09And maybe some of Lily's dishes weren't quite as intriguing as their names.
0:30:09 > 0:30:13So there's everything to play for as we head into desserts.
0:30:18 > 0:30:22At Lily's Euro-Asian restaurant, for her first dessert,
0:30:22 > 0:30:26she's serving something she calls a Brute of a Sorbet.
0:30:26 > 0:30:29A frozen blackcurrant and cassis dessert dusted with
0:30:29 > 0:30:33cardamom and mint and doused with a splash of sparkling wine.
0:30:33 > 0:30:39The other option is the poetically titled Seasons of Mist and Fruitfulness.
0:30:39 > 0:30:42Warmed pears and blackberries are served in a saffron batter
0:30:42 > 0:30:45with Tia Maria ice cream in home-made ice bowls.
0:30:45 > 0:30:50The sorbet with the champagne being poured round it
0:30:50 > 0:30:52lights up everybody's eyes.
0:30:52 > 0:30:55And with the second dessert, the hot and the cold,
0:30:55 > 0:31:00the cold Tia Maria ice cream is something everybody loves.
0:31:00 > 0:31:04The sorbet sounds fabulous.
0:31:04 > 0:31:06Cardamom and mint together,
0:31:06 > 0:31:07I love it.
0:31:07 > 0:31:10I would order it and I imagine I would enjoy it.
0:31:10 > 0:31:13The second pudding with the Limoncello and Tia Maria in it,
0:31:13 > 0:31:15those don't belong on the same plate
0:31:15 > 0:31:17and that frightens the heck out of me.
0:31:17 > 0:31:20Oh, don't be frightened, Saida.
0:31:20 > 0:31:25It's Lily who will be out of pocket if her diners agree with you.
0:31:25 > 0:31:29It was mid-morning when Lily started work
0:31:29 > 0:31:32on the blackcurrant Brute of a Sorbet.
0:31:32 > 0:31:33It's a beautiful rich colour.
0:31:33 > 0:31:38The fruit was poached with water and sugar and lemon, blended and sieved.
0:31:38 > 0:31:41Add a splash of alcohol.
0:31:41 > 0:31:45- Quite generous with this.- Then it was into the ice cream maker.
0:31:45 > 0:31:51In it goes. Switch that on, switch that on, switch that on.
0:31:51 > 0:31:54Forget that now for about 20-30 minutes.
0:31:54 > 0:32:00Then I put it in the freezer and that's the sorbet done.
0:32:00 > 0:32:02Ha-ha. I'm getting there.
0:32:02 > 0:32:06Nine hours later and out it comes from the freezer.
0:32:06 > 0:32:10The blackcurrant sorbet gets those finishing touches that give it a hint of eastern promise.
0:32:10 > 0:32:17Just a sprinkle of cardamom, just to release the cardamom aroma.
0:32:17 > 0:32:21And then Rowena whisks it out to the diners.
0:32:25 > 0:32:28Next to go out, the Tia Maria ice cream is served in
0:32:28 > 0:32:31home-made ice bowls decorated with garden flowers.
0:32:31 > 0:32:34Let's hope it tastes as good as it looks.
0:32:34 > 0:32:41The diners, I'm hoping, will be impressed with it because it looks impressive, to me, it looks delicate,
0:32:41 > 0:32:47and like a lot of thought has gone into it to produce something just to hold a bit of ice cream in.
0:32:49 > 0:32:53For me, personally, it was the best part of the meal. I just thought it was really nice.
0:32:53 > 0:32:57With the sparkling wine on top I just thought it was delicious.
0:32:57 > 0:33:01The dessert was the best part of the evening, actually.
0:33:01 > 0:33:04The way it was presented and the way it tasted, it was nice and refreshing at the end.
0:33:04 > 0:33:08Sorbet served with champagne, which following the curry,
0:33:08 > 0:33:11seemed a very strange idea, actually was very nice.
0:33:11 > 0:33:15There was a good kick to the sorbet and I think it was the nicest thing we had this evening.
0:33:15 > 0:33:19So, the sorbet's a smash, but how's the other dessert?
0:33:19 > 0:33:21I had the pear and blackberry.
0:33:21 > 0:33:28The saffron in the dessert was very overpowering, with a very metallic tone so I passed it on to John.
0:33:28 > 0:33:31I tried it. I found there were an awful lot of tastes in there.
0:33:31 > 0:33:33I preferred the sorbet I had before.
0:33:33 > 0:33:37I also found the Tia Maria ice cream too overpowering.
0:33:37 > 0:33:39So I would definitely stick to the sorbet again.
0:33:41 > 0:33:46Over at Saida's, she's determined to cook everything to order, even most of her desserts which,
0:33:46 > 0:33:52after her main course steak proved such a big mistake, means she's really up against it.
0:33:52 > 0:33:57You know, give someone a bit of a wow factor I hope.
0:33:58 > 0:34:04For her dessert, Saida's serving home-made strawberry ice cream topped with a tangy balsamic syrup
0:34:04 > 0:34:07and accompanied by lavender biscuits.
0:34:07 > 0:34:12Her other option is a rich chocolate cake served with an unusual sea salt
0:34:12 > 0:34:16caramel sauce and a topping of whipped creme fraiche.
0:34:16 > 0:34:20I mean you can't really go wrong with chocolate cake on any level.
0:34:20 > 0:34:22And I paired it with a sea salt caramel,
0:34:22 > 0:34:24which is a particular favourite of mine.
0:34:24 > 0:34:27And the strawberry ice cream,
0:34:27 > 0:34:32local, seasonal, sustainable, and it looks like sunshine in a glass.
0:34:32 > 0:34:34They both sound brilliant
0:34:34 > 0:34:36and I think I've got some competition here.
0:34:36 > 0:34:38You'd better believe it.
0:34:38 > 0:34:43Saida knows she's got to pull it all the stops on this course.
0:34:43 > 0:34:44We have so much we have to get on.
0:34:44 > 0:34:49Despite her preference for fresh cooked food, one item had to be made in advance.
0:34:49 > 0:34:52I am making just like an absolutely fabulous
0:34:52 > 0:34:54rich, dark chocolate cake.
0:34:54 > 0:34:59Saida melted dark chocolate and butter and added ground almonds.
0:34:59 > 0:35:01She also adds a more surprising ingredient.
0:35:01 > 0:35:06I like to put in a little sea salt with any kind of chocolate.
0:35:06 > 0:35:10Really, it helps the flavours bloom.
0:35:10 > 0:35:15And then also vanilla really helps the flavour of chocolate come out.
0:35:15 > 0:35:16So, I always add a little bit of vanilla.
0:35:16 > 0:35:20And finally, the mix was whisked into beaten eggs.
0:35:22 > 0:35:27The chocolate cake may have been prepared in advance, but nothing else was.
0:35:27 > 0:35:32So, now, Saida has to put Steak-gate behind her and focus on a fantastic finish.
0:35:32 > 0:35:37I sort of see that as being positive.
0:35:37 > 0:35:40I'll think about that for now.
0:35:40 > 0:35:43And stress the positives.
0:35:43 > 0:35:47It's going to take more than positive thinking to get the desserts out on time.
0:35:47 > 0:35:51Saida is not only cooking her lavender biscuits to order,
0:35:51 > 0:35:55but she's also making a strawberry ice cream at the last minute, too.
0:35:58 > 0:36:04She's got a secret family recipe that should turn out top-quality ice cream in a matter of minutes.
0:36:04 > 0:36:07I don't know where she got it but it's my mum's recipe.
0:36:07 > 0:36:11We were on the phone the other day and I said,
0:36:11 > 0:36:16please give me that recipe and so she gave it to me and I wrote it down.
0:36:16 > 0:36:17Let's hope it works.
0:36:17 > 0:36:21Lashings of double cream added to a mixture of sugar, lemon juice
0:36:21 > 0:36:23and ice cold strawberries - hey presto.
0:36:23 > 0:36:25Instant ice cream.
0:36:25 > 0:36:28It's a clever short cut, but will it taste any good?
0:36:28 > 0:36:31Mm. Brill.
0:36:31 > 0:36:35To complement her chocolate cake, Saida's making caramel sauce,
0:36:35 > 0:36:39heavily flavoured with her unexpected favourite ingredient.
0:36:39 > 0:36:43The caramel sauce has sea salt in it.
0:36:43 > 0:36:46Again, putting that salt in with the chocolate.
0:36:46 > 0:36:50This is quite a trend in cookery at the moment.
0:36:50 > 0:36:54I hope Saida's diners are suitably trendy.
0:36:54 > 0:36:58The instant ice cream looks attractive in pretty pastel cups.
0:36:58 > 0:37:02I hope her diners have left room for dessert as the portions are, again, enormous.
0:37:05 > 0:37:07Ice creams first.
0:37:07 > 0:37:10Tuck in before they melt - they are freshly made.
0:37:10 > 0:37:14The strawberry ice cream is absolutely fantastic.
0:37:14 > 0:37:19And these lavender cookies are extraordinary.
0:37:19 > 0:37:23- It's like eating fresh lavender out of the garden, isn't it? - Really lovely.
0:37:25 > 0:37:27Mmm. That is delicious.
0:37:27 > 0:37:31Having just come back from Italy, where obviously,
0:37:31 > 0:37:34the ice cream was outstanding, this is really very good.
0:37:36 > 0:37:41High praise indeed, but what do the diners make of that chocolate cake with salty sauce?
0:37:41 > 0:37:43Really enjoying it.
0:37:43 > 0:37:45Caramel sauce,
0:37:45 > 0:37:46great, not too sweet.
0:37:46 > 0:37:50A bit of cream. Yeah, it's good. Good combination, actually.
0:37:50 > 0:37:51Wonderful combination.
0:37:51 > 0:37:54The salt and caramel really works together.
0:37:54 > 0:37:58I don't understand why it does but it's absolutely gorgeous.
0:37:58 > 0:38:01And the salt somehow cuts through the sweetness of the chocolate cake
0:38:01 > 0:38:06and the caramel, and just makes it lovely.
0:38:06 > 0:38:09It's thumbs up so far, but there's always one, isn't there?
0:38:09 > 0:38:12And in this dining room, it's him.
0:38:12 > 0:38:14This is not caramelised. It needs to change
0:38:14 > 0:38:19to make it into the salty caramelised bit which gets you.
0:38:19 > 0:38:23This is just a salty syrup.
0:38:23 > 0:38:25And it's not pleasant.
0:38:25 > 0:38:29After hearing that I bet Saida's ears are burning.
0:38:29 > 0:38:33Mostly good. Mostly really good.
0:38:33 > 0:38:38I think one guy's got some issues with his caramel, hasn't he, but everyone else... Yummy.
0:38:38 > 0:38:42It's the same gentleman who had issues with his steak.
0:38:42 > 0:38:47That particular customer does seem to be a voice in the wilderness.
0:38:47 > 0:38:50Look at that - they couldn't have got it much clearer
0:38:50 > 0:38:52if they had licked it.
0:38:52 > 0:38:55It's absolutely delicious.
0:38:55 > 0:38:57More satisfied customers.
0:39:01 > 0:39:05Both our cooks have given this challenge their best shot
0:39:05 > 0:39:07and now it's up to the diners to decide
0:39:07 > 0:39:12how much or how little they want to pay for their restaurant experience.
0:39:13 > 0:39:16Lily spent a mere £63 on her ingredients, so doesn't need
0:39:16 > 0:39:19much at all from each diner before she goes into profit.
0:39:19 > 0:39:22But what did they think about their Euro-Asian evening?
0:39:22 > 0:39:27There was lots of love and lots of kind of attention,
0:39:27 > 0:39:32but just not quite enough attention to detail for my liking.
0:39:32 > 0:39:34It was really nice. Lovely evening.
0:39:34 > 0:39:37- Nice food. Good Steve. - THEY LAUGH
0:39:37 > 0:39:43- Lovely.- I've had a lovely evening. Really enjoyable experience. - It's been a brilliant night.
0:39:43 > 0:39:45Delicious food. Yeah, really good.
0:39:45 > 0:39:47- Lovely host.- Yeah, really nice.
0:39:47 > 0:39:52I just didn't consider it to be anything that I would actually
0:39:52 > 0:39:55go and order and pay for in a restaurant.
0:39:55 > 0:39:59With the guests packed off home, Lily's team decide to treat themselves.
0:39:59 > 0:40:04So we deserve a little celebration at...
0:40:04 > 0:40:06Woah!
0:40:06 > 0:40:09LAUGHTER Cheers!
0:40:09 > 0:40:11Cheers, my helpers.
0:40:11 > 0:40:14That was the Euro-Asia restaurant experience.
0:40:14 > 0:40:16Certainly was. Thanks, love.
0:40:16 > 0:40:18Well done.
0:40:19 > 0:40:24Saida spent twice as much as her rival, shelling out £130.
0:40:24 > 0:40:29So she has to take at least £13 per person before she makes a penny.
0:40:29 > 0:40:33Did her diners enjoy their evening enough for her to make a profit?
0:40:33 > 0:40:35Good night.
0:40:35 > 0:40:40Actually, it was a very interesting thing to do in terms of meeting some lovely new people.
0:40:40 > 0:40:43Yeah, it was really unique and I would definitely do it again.
0:40:43 > 0:40:45- It was great fun. - Yeah, I thought it was great fun.
0:40:45 > 0:40:48And you wouldn't know when you look at the outside of the house just
0:40:48 > 0:40:51what's hidden behind there, would you? I thought it was great.
0:40:51 > 0:40:53Really good evening. Great fun.
0:40:53 > 0:40:57I suspect, the whole aspect of this, coming here, not knowing
0:40:57 > 0:41:00what to expect, I didn't think it would be anything like this.
0:41:00 > 0:41:02This is way above expectations.
0:41:02 > 0:41:04Would you do it again?
0:41:04 > 0:41:07- I wouldn't do it for the fun of it. - No.
0:41:07 > 0:41:10- Bye.- Bye.
0:41:10 > 0:41:13Glad that it's all over and I'm a little elated.
0:41:13 > 0:41:17I think it went reasonably well, so I'm feeling OK about it.
0:41:20 > 0:41:23Oh! You've got to the end, guys.
0:41:23 > 0:41:26You survived it. Some people had a fabulous time.
0:41:26 > 0:41:29- Did you have a fabulous time? - We did at the end!
0:41:29 > 0:41:31Not during the time.
0:41:31 > 0:41:34- Really?- I was too focused on getting everything done.
0:41:34 > 0:41:40You were quite separated from your guests because the kitchen was quite far away. How did that feel for you?
0:41:40 > 0:41:43I was happy with that,
0:41:43 > 0:41:46- very happy with that. - I would've been.
0:41:46 > 0:41:48That certainly wasn't the case for you.
0:41:48 > 0:41:52I have to say, that would have been my worst nightmare, having them so close.
0:41:52 > 0:41:54Being able to smell them, see them.
0:41:54 > 0:41:56What was that like?
0:41:56 > 0:42:02I could hear all the comments people were making, so when the comments were fabulous, it really invigorated
0:42:02 > 0:42:05me and my team, we felt wonderful about the food we were putting out
0:42:05 > 0:42:09there and when the comments were not so nice, it was kind of devastating.
0:42:09 > 0:42:12I think a lot of people loved the food, but a couple of the comments
0:42:12 > 0:42:15came back that they were expecting it to be a lot spicier.
0:42:15 > 0:42:20Ah. Well, I was being very careful not to make it too spicy.
0:42:20 > 0:42:26That is why I wanted it Euro-Asian, rather than just Asian.
0:42:26 > 0:42:30I bet you'd like to know how much money you've made, if any, would you?
0:42:30 > 0:42:32I suppose so.
0:42:32 > 0:42:34I'm going to start with you, Lily.
0:42:34 > 0:42:37Now, you spent £63.
0:42:37 > 0:42:39That is nothing.
0:42:39 > 0:42:41That is so controlled.
0:42:41 > 0:42:46£63. Your diners donated £162.
0:42:46 > 0:42:50- Which means you made a profit of £98.44.- OK.
0:42:50 > 0:42:52So that's brilliant.
0:42:52 > 0:42:54Not for how much your feet ached the next day.
0:42:54 > 0:42:57- I know, I know.- There you go.
0:42:57 > 0:43:01And Saida, you spent £129.
0:43:01 > 0:43:02That's my kind of girl.
0:43:02 > 0:43:07Your diners donated £200.50.
0:43:07 > 0:43:11So, you made £71.
0:43:11 > 0:43:15- Thank you very much. - How do you feel about that?
0:43:15 > 0:43:17Fine.
0:43:17 > 0:43:21OK, guys, maybe as not as much as you hoped for, but let me tell you,
0:43:21 > 0:43:25not everyone in this series makes a profit.
0:43:25 > 0:43:30So thank you and thank you, and I'll see you next time on Instant Restaurant.
0:43:35 > 0:43:38Subtitles by Red Bee Media Ltd
0:43:38 > 0:43:41E-mail subtitling@bbc.co.uk