0:00:02 > 0:00:04Two rival amateur cooks are converting their homes into restaurants.
0:00:04 > 0:00:09They have been given just one day and a budget of up to £200.
0:00:09 > 0:00:11Two hours behind schedule.
0:00:11 > 0:00:13So...
0:00:13 > 0:00:17Love black pudding. I'm confident it should turn out OK.
0:00:17 > 0:00:2020 strangers will be judging the results.
0:00:20 > 0:00:24It will be entirely up to the diners to decide how much or how little they pay.
0:00:25 > 0:00:27Enjoy.
0:00:27 > 0:00:29Very enjoyable. Enjoyed that very much.
0:00:29 > 0:00:31Chewy, very dry.
0:00:31 > 0:00:33Is yours as greasy as mine?
0:00:33 > 0:00:36So can the cooks deliver the goods and will either of them make a profit?
0:00:44 > 0:00:47Hello and welcome to Instant Restaurant.
0:00:47 > 0:00:51Just imagine what it would be like to turn your home into a restaurant
0:00:51 > 0:00:54for one night only for paying guests.
0:00:54 > 0:00:58Well, today's two rivals are up for the challenge.
0:00:58 > 0:01:02But do either of them have what it takes to make a profit?
0:01:03 > 0:01:08First up 49-year-old former RAF officer, John Whale from Wolverhampton.
0:01:08 > 0:01:12He plans to give his guests a little taste of the military world.
0:01:12 > 0:01:17I reached the rank of sergeant and tonight's theme for the restaurant is the sergeant's mess.
0:01:17 > 0:01:19To make sure all his tables are all present and correct,
0:01:19 > 0:01:24he's borrowed some shiny memorabilia to hopefully strike the right note.
0:01:24 > 0:01:29I did a posting in the Falklands Islands and one of sites I was on
0:01:29 > 0:01:33had a bar in there and that was called the Quaffery.
0:01:33 > 0:01:37And I always thought for years it would be great idea to have that as the Quaffery.
0:01:37 > 0:01:42His rival is 22-year-old Kiera McCleary, a biomedical science student, who is going
0:01:42 > 0:01:47to turn her Birmingham family home into a Caribbean-themed restaurant.
0:01:47 > 0:01:51Tonight I will be cooking Caribbean food, because it's the food of my heritage.
0:01:51 > 0:01:56It is something that I love, something that I enjoy and something that I really appreciate.
0:01:56 > 0:01:57But it's not just about the food.
0:01:57 > 0:02:01It is about creating the whole restaurant experience.
0:02:01 > 0:02:03My restaurant is called Eat, Drink Laugh Caribbean.
0:02:03 > 0:02:06And I think the name is fitting, because I'm cooking with
0:02:06 > 0:02:10my two best friends, so we're in there having a fantastic time.
0:02:10 > 0:02:13One, two, three.
0:02:13 > 0:02:15My first helper is Julia.
0:02:15 > 0:02:19She's my best friend and she's a great cook as well.
0:02:19 > 0:02:26My other helper is Ashley, who is my other best friend and I knew she would be up for a challenge.
0:02:26 > 0:02:29Desperate times calls for desperate measures. Hence why I am ironing my shirt.
0:02:29 > 0:02:33I called her in, she was like yeah, straightaway. So it's been fantastic.
0:02:33 > 0:02:36As the boss, Kiera knows tonight is really about
0:02:36 > 0:02:42the diners having a fantastic time and she's determined to make it happen - friends or no friends.
0:02:42 > 0:02:44I know they're trying their best,
0:02:44 > 0:02:46but I've got to get a move on really.
0:02:46 > 0:02:49The stress is starting to start a little bit now,
0:02:49 > 0:02:52so it's going to be now where she's going to start shouting.
0:02:54 > 0:02:55Back at John's Quaffery.
0:02:55 > 0:02:57Right, that can go into the fridge.
0:02:57 > 0:03:04His kitchen army is made up of fellow food foot soldiers, private Debbie and Andy.
0:03:04 > 0:03:07Feeling good, looking good and feeling confident.
0:03:07 > 0:03:09Hopefully anyway.
0:03:09 > 0:03:11What do you reckon?
0:03:11 > 0:03:14Hmm! But it's what the diners think that really matters.
0:03:16 > 0:03:19Both cooks have been given an allowance of up to £200.
0:03:21 > 0:03:24John asked for just 64 quid, so to march into profit
0:03:24 > 0:03:29each of his diners need only part with just over £6.40 a head.
0:03:29 > 0:03:36Kiera's decided she needed to spend nearly £100 more - a hefty £161.
0:03:36 > 0:03:41So she must take a might over £16 a head if she is to break even.
0:03:43 > 0:03:47- It was a very quick learning curve...- So we have got John's elite catering unit...
0:03:47 > 0:03:50I'm confident it should turn out OK.
0:03:50 > 0:03:54..fighting it out with Kiera's taste of the Caribbean.
0:03:54 > 0:03:57However, Kiera's not really worried about her rival.
0:03:57 > 0:03:59One, two, three, go...
0:03:59 > 0:04:01She's more concerned about potential customers.
0:04:01 > 0:04:09The worst, the absolute worst would be if I had a room full of West Indian grandparents.
0:04:09 > 0:04:12That would be the worst, because they'd be like, "That's wrong, you didn't do that right.
0:04:12 > 0:04:15"What kind of curry powder did you use? This is wrong, this is wrong."
0:04:15 > 0:04:17That would be the worst.
0:04:17 > 0:04:23At 6.30, 20 food-loving strangers begin turning up at the houses-cum-restaurants.
0:04:23 > 0:04:26DOORBELL RINGS
0:04:26 > 0:04:29- You're up, Deb. - Hello, welcome to the Quaffery.
0:04:29 > 0:04:34John's team jump to it, leaving their commander ready to do battle with his three-course menu.
0:04:34 > 0:04:36- Nervous?- You ain't?- Yeah.
0:04:36 > 0:04:42Meanwhile at Kiera's establishment, as the diners arrive, she is giving her troops a last-minute pep talk.
0:04:42 > 0:04:46Good evening, welcome to Eat, Drink Laugh Caribbean.
0:04:46 > 0:04:48DOORBELL RINGS
0:04:48 > 0:04:50A very last-minute pep talk.
0:04:50 > 0:04:53Leave them for a few seconds just so they can read the menu.
0:04:53 > 0:04:55Don't go too soon, because you'll look like you're hounding them,
0:04:55 > 0:04:59but don't leave it too long, because you will look like you're forgetting them.
0:04:59 > 0:05:02And don't forget the door.
0:05:02 > 0:05:04And then we'll come back and we'll go from there.
0:05:04 > 0:05:06DOORBELL RINGS
0:05:08 > 0:05:11- All right then. - Happy that her staff is sufficiently motivated, Kiera finally
0:05:11 > 0:05:13lets them get on with their jobs.
0:05:13 > 0:05:17Hi, good evening, welcome to Eat Drink Laugh Caribbean.
0:05:17 > 0:05:20- Thanks for coming. - Well remembered, Ashley.
0:05:20 > 0:05:23And I will give you a menu for you to...
0:05:23 > 0:05:26Personally, I prefer to get the menu at the table.
0:05:26 > 0:05:29- If you would like to follow me. - But in the corridor is fine.
0:05:29 > 0:05:34I'm just going to leave you to have a look at the menu then I will be back shortly.
0:05:34 > 0:05:35Thank you.
0:05:35 > 0:05:38So while Kiera's diners settle in,
0:05:38 > 0:05:44over at John's Quaffery, what's the diners' first impression of his military-themed restaurant?
0:05:44 > 0:05:46They've done it really well.
0:05:46 > 0:05:49It looks good, the table's good.
0:05:49 > 0:05:52Not enough cutlery though.
0:05:52 > 0:05:57So they've clocked the knives and forks, but managed to miss all four of the 19th century bugles.
0:05:57 > 0:06:00When I arrived at the property, I was quite pleasantly surprised -
0:06:00 > 0:06:05the ambiance in the front room was nice, the decor was nice.
0:06:05 > 0:06:07Nicely set table.
0:06:07 > 0:06:08Would have been probably be nice
0:06:08 > 0:06:12to have jugs of water ready on the table for when we sat down.
0:06:12 > 0:06:16To share your table with another person,
0:06:16 > 0:06:18I would say that we, as a couple, it's not a problem.
0:06:18 > 0:06:21I think it just makes a better evening sometimes, because sometimes
0:06:21 > 0:06:26- when there's two of you, it can get quite boring.- Oh, thank you.
0:06:26 > 0:06:29Oops, the less said about that the better.
0:06:30 > 0:06:34Back at Kiera's it seems things aren't quite as colourful as the diners were hoping for.
0:06:34 > 0:06:39I would expect a Caribbean restaurant to have murals on the wall,
0:06:39 > 0:06:44a very lively party atmosphere.
0:06:44 > 0:06:48And this was a room in somebody's house.
0:06:48 > 0:06:51It could have done with something on the walls.
0:06:51 > 0:06:53The table was nice though. It is quite cosy.
0:06:53 > 0:06:57I expected it to be a bit more of a Caribbean theme.
0:06:57 > 0:06:58But yeah.
0:06:58 > 0:07:00Generally welcoming.
0:07:00 > 0:07:05And some of her diners have high expectations.
0:07:05 > 0:07:07Normally if I'm eating Caribbean food
0:07:07 > 0:07:10I normally go down to my mum's and have it.
0:07:10 > 0:07:12Because she's a very good cook.
0:07:14 > 0:07:19Looks like Kiera could have some exacting customers in tonight.
0:07:19 > 0:07:20It's just really nice.
0:07:20 > 0:07:23As long as the food is as good as everything else.
0:07:23 > 0:07:27Ooh, no pressure there then.
0:07:27 > 0:07:30So Kiera's restaurant isn't as Caribbean
0:07:30 > 0:07:31as her guests were expecting
0:07:31 > 0:07:35and no-one noticed all that glorious military silver at John's.
0:07:35 > 0:07:39But now it's the food that needs to shine.
0:07:39 > 0:07:42So quick march to John's for starters.
0:07:45 > 0:07:49For starters, John's serving up seared scallops on a bed
0:07:49 > 0:07:52of home-grown leeks, with a ginger and cream sauce.
0:07:52 > 0:07:53While his other option
0:07:53 > 0:07:56is black pudding croquettes on a rocket salad,
0:07:56 > 0:08:00with mustard dressing and a soft poached egg on top.
0:08:00 > 0:08:04I really love black pudding and I think black pudding's something
0:08:04 > 0:08:07everyone should try and also the home grown veg is fantastic.
0:08:07 > 0:08:10Black pudding, for me is a no-no.
0:08:10 > 0:08:13And I'm not into seafood either.
0:08:13 > 0:08:15But the ginger cream sounds enticing.
0:08:17 > 0:08:21Ooh, just as well Kiera's not one of John's guests then.
0:08:21 > 0:08:24Two hours before the diners arrive, John attacked his first dish
0:08:24 > 0:08:28- and its controversial main ingredient.- I love black pudding.
0:08:28 > 0:08:30In all its forms.
0:08:30 > 0:08:34But this concoction of cooked pigs' blood with lumps of fat
0:08:34 > 0:08:35isn't popular with everyone.
0:08:35 > 0:08:38You can always tell a nice black pudding by the amount of fat.
0:08:38 > 0:08:42A lot of people put a large amount in and you get great big chunks of fat in.
0:08:42 > 0:08:45But this is lovely chopped up, I've had this before and it's beautiful.
0:08:45 > 0:08:47I would imagine
0:08:47 > 0:08:49you either like black pudding or you don't.
0:08:49 > 0:08:51and I personally don't like it.
0:08:51 > 0:08:55I like black pudding myself,
0:08:55 > 0:08:57but I only like it fried.
0:08:57 > 0:09:00John mixed it with mashed potato to form mini-croquettes
0:09:00 > 0:09:04that were then dunked in flour, egg and breadcrumbs.
0:09:06 > 0:09:10Come service time, John breaks out the heavy artillery - lard!
0:09:10 > 0:09:14Blimey, he's not really adding more fat to that black pudding, is he?
0:09:14 > 0:09:16It's better than any cooking oil.
0:09:16 > 0:09:17I'm putting three to four packs in.
0:09:17 > 0:09:20I will try with three first. See how we go.
0:09:20 > 0:09:23So with the choice of black pudding or seafood,
0:09:23 > 0:09:25which are the diners going to opt for?
0:09:25 > 0:09:27I will have the scallops.
0:09:27 > 0:09:31- Scallops.- Surprise, surprise, scallops on the bed of leeks
0:09:31 > 0:09:33and ginger cream sauce, please.
0:09:33 > 0:09:37Scallops and salmon. Scallops and salmon, scallops and salmon. Yes.
0:09:37 > 0:09:39That's what you might call voting with your feet.
0:09:41 > 0:09:45I need two black pudding and I need eight scallops.
0:09:45 > 0:09:48With the orders in, John gets busy.
0:09:48 > 0:09:52The scallops are now just going into a bit of butter and frying them off.
0:09:52 > 0:09:55Look after the leeks for me, just fry them off.
0:09:55 > 0:09:57The scallops are quickly cooked in butter
0:09:57 > 0:09:59and if they're looking slightly emaciated,
0:09:59 > 0:10:03it's because John's on economy measures and chopped them in half.
0:10:03 > 0:10:05There's going to be four scallops per dish.
0:10:05 > 0:10:07Meaning four halves per dish.
0:10:07 > 0:10:09Which is of course only two whole scallops.
0:10:09 > 0:10:12You won't want too much on there.
0:10:12 > 0:10:14The shellfish goes on a bed of sauteed leeks,
0:10:14 > 0:10:16with a ginger and cream sauce.
0:10:16 > 0:10:20After being cooked in lashings of lard,
0:10:20 > 0:10:22the black pudding croquettes are finished off
0:10:22 > 0:10:23with a drizzle of mustard dressing.
0:10:23 > 0:10:25But I'm sure there was something else mentioned on the menu.
0:10:25 > 0:10:27Oh yes, the poached egg.
0:10:31 > 0:10:34Let's just hope the diners don't notice either the lack of an egg,
0:10:34 > 0:10:37- or the size of the scallops. - Smells nice.
0:10:38 > 0:10:41- This is nice. - Mmm, a bit tough around the edges.
0:10:43 > 0:10:47I have got to be frank, I think the scallops were quite small,
0:10:47 > 0:10:52very rubbery and I found it a bit greasy and I didn't taste any ginger.
0:10:52 > 0:10:56It was most enjoyable, the problem was the plate was a bit cold
0:10:56 > 0:11:00and the scallops didn't seem to be of normal depth.
0:11:00 > 0:11:03They seemed to be a bit skinny.
0:11:03 > 0:11:06With the starter, not to sound greedy or anything, but it seemed
0:11:06 > 0:11:11like a small portion, maybe an extra top up would have made it decent.
0:11:11 > 0:11:13What about the black pudding,
0:11:13 > 0:11:17did anyone notice it was lacking a certain something?
0:11:17 > 0:11:21My starter, I had the black pudding, deep fried with poached egg.
0:11:21 > 0:11:25However they forgot the poached egg, which is a main part of your meal.
0:11:25 > 0:11:27That is what it is advertised as.
0:11:27 > 0:11:30- She just said: "Where's the egg?" - Oh!
0:11:30 > 0:11:33- Don't worry! - I forgot the poached egg.
0:11:33 > 0:11:35It just makes it a little bit dry,
0:11:35 > 0:11:37because you haven't got the egg there to soak it.
0:11:37 > 0:11:39A bit like bacon and egg without the egg, isn't it?
0:11:40 > 0:11:43Oh, stupid!
0:11:43 > 0:11:44Bummer.
0:11:48 > 0:11:52Let's see if Kiera can get off to a smoother start.
0:11:52 > 0:11:55Oh I'm burning, absolutely everything.
0:11:55 > 0:11:57I'm about two hours behind schedule
0:11:57 > 0:11:59and my schedule did run up to 6 o'clock.
0:11:59 > 0:12:01So...
0:12:01 > 0:12:05If the girls manage to sort themselves out in time
0:12:05 > 0:12:08they will be offering a choice of two starters.
0:12:08 > 0:12:10Ackee and salt fish puff,
0:12:10 > 0:12:13salted cod, and a Jamaican fruit called ackee
0:12:13 > 0:12:17are cooked in a spicy pepper and tomato sauce
0:12:17 > 0:12:20and served in a puff pastry case.
0:12:20 > 0:12:22The other option is chicken and callaloo tart,
0:12:22 > 0:12:26a short crust pastry case filled with chicken, onions and callaloo,
0:12:26 > 0:12:31a leaf vegetable a bit like spinach, served with a small side salad.
0:12:31 > 0:12:35The ackee salt fish puff I had to do, because ackee and salt fish
0:12:35 > 0:12:38is Jamaica's national dish, and I have been practicing my puff pastry,
0:12:38 > 0:12:41so I thought I would throw that one in.
0:12:41 > 0:12:43For the chicken and callaloo tart,
0:12:43 > 0:12:46I had no idea, so I just made it up on the spot.
0:12:46 > 0:12:47I love Caribbean food
0:12:47 > 0:12:51and I think this is a really tough menu to try and beat.
0:12:53 > 0:12:57Six hours before the diners arrive, Kiera began making pastry
0:12:57 > 0:12:59for the tarts of chicken with callaloo,
0:12:59 > 0:13:01Jamaica's answer to spinach.
0:13:01 > 0:13:03I usually make my own pastry.
0:13:03 > 0:13:05Why buy something if you can make it?
0:13:05 > 0:13:07I'd feel like a bit of a cop-out.
0:13:07 > 0:13:10Kiera seemed cool and collected, as did the rest of her team.
0:13:10 > 0:13:12At the moment it seems to be doing all right.
0:13:12 > 0:13:15I'm not stressed out yet. Give it time though.
0:13:15 > 0:13:17Something will kick in.
0:13:17 > 0:13:19The tomato.
0:13:21 > 0:13:23For them I'm going to flake the salt fish.
0:13:27 > 0:13:31Well this is going to go for the ackee and salt fish.
0:13:31 > 0:13:35The salt cod for the other starter had been soaking overnight
0:13:35 > 0:13:36and just needed flaking.
0:13:36 > 0:13:41Just kind of crushing it and it just sort of breaks up nicely.
0:13:43 > 0:13:48I like to think that with Caribbean food it's not just the food.
0:13:48 > 0:13:51When you're tasting the food, you're tasting the culture.
0:13:52 > 0:13:55You think about the beaches, you think about the night life.
0:13:55 > 0:13:59You think about the music, the legends.
0:13:59 > 0:14:03There's so much I think that is behind Caribbean food.
0:14:03 > 0:14:05I think that should be good.
0:14:05 > 0:14:09The flaked cod was added to onions, pepper and tomatoes and left to simmer.
0:14:15 > 0:14:17The menu - superb.
0:14:17 > 0:14:20Can't wait. Absolutely can't wait.
0:14:20 > 0:14:23Don't know what to go for because I like it all.
0:14:23 > 0:14:26Lots of stuff I haven't tried so I'm looking forward to trying the new stuff.
0:14:26 > 0:14:28Oh my gosh, I can't to serve.
0:14:28 > 0:14:30Because there's so much mess.
0:14:30 > 0:14:32Tidy up, tidy up, tidy up.
0:14:32 > 0:14:34With Kiera's kitchen in a bit of a state,
0:14:34 > 0:14:36Ashley is left on her own out front.
0:14:36 > 0:14:37But it's all right,
0:14:37 > 0:14:40as she has devised a complex ordering system to make things easier.
0:14:40 > 0:14:42What am I taking for your starter?
0:14:42 > 0:14:45I'll have the chicken and callaloo tart, I think.
0:14:46 > 0:14:49For your starter you wanted the chicken tart? OK.
0:14:49 > 0:14:51And then for your main?
0:14:51 > 0:14:54No, sorry, ignore me. I'm confusing myself.
0:14:54 > 0:14:57We'll give it a whirl. Sorry.
0:14:59 > 0:15:01You know what? It goes chicken tart,
0:15:01 > 0:15:04ackee, chicken tart, ackee, ackee chicken tart, chicken...
0:15:04 > 0:15:06OK, I will just show you. Carry on.
0:15:08 > 0:15:10You know, I have done this before!
0:15:13 > 0:15:16- Apparently. - I was going to say that...
0:15:16 > 0:15:18- Pardon?- Apparently! - Do you know what?
0:15:18 > 0:15:21I'm not feeling the love anymore.
0:15:21 > 0:15:23I'm feeling a bit hurt.
0:15:23 > 0:15:27Stop it. Behave yourself, woman.
0:15:27 > 0:15:30- The bossiness is coming out now.
0:15:30 > 0:15:34Out in the restaurant the guests aren't feeling the love.
0:15:34 > 0:15:35They're just feeling hungry.
0:15:35 > 0:15:37There was, she was spending too much time in the kitchen.
0:15:37 > 0:15:42And they didn't really care about what was going on with us lot.
0:15:43 > 0:15:47They asked if everything was OK but it was a very general thing
0:15:47 > 0:15:51and they kind of walked out before they got much of an answer, anyway.
0:15:51 > 0:15:54Now, this is wicked. I love this.
0:15:54 > 0:15:57- You've got to do it before the food goes out.- I know.
0:15:57 > 0:15:58It looks good, K.
0:15:58 > 0:16:01It may look good, but the diners haven't seen it yet
0:16:01 > 0:16:04and their 25-minute wait is quite long enough.
0:16:04 > 0:16:08- Lovely.- Gently! Gently.
0:16:08 > 0:16:10Take two at a time because I don't want you to fall down and hurt yourself.
0:16:16 > 0:16:19I'm trying to do it daintily but it's just not working.
0:16:19 > 0:16:20It's nice and short though.
0:16:22 > 0:16:24- Enjoy!- Thank you.
0:16:24 > 0:16:26I'd not tried anything like that before.
0:16:26 > 0:16:30The taste of the fish was delicious.
0:16:30 > 0:16:33I felt it lacked something, not sure what.
0:16:33 > 0:16:36Perhaps something that could have replaced the salad
0:16:36 > 0:16:39because it was just standard lettuce salad.
0:16:39 > 0:16:41I had salt fish and ackee.
0:16:41 > 0:16:46It was very nice. But I would have preferred a little bit bigger
0:16:46 > 0:16:51and probably a bit of sauce of dressing on it. It was a bit dry.
0:16:51 > 0:16:54At the first cut, everything fell apart,
0:16:54 > 0:16:58but it's really tasted superb. I was surprised.
0:16:58 > 0:17:03- Pleasantly surprised. - I had the chicken and callaloo tart.
0:17:03 > 0:17:07It was very dry but I thought the filling tasted delicious,
0:17:07 > 0:17:09the pastry was well made.
0:17:09 > 0:17:12You got the chicken every now and then.
0:17:12 > 0:17:15You got a little zing of chicken and that was really good.
0:17:15 > 0:17:18But the callaloo tasted great. Fantastic.
0:17:22 > 0:17:25One guy just said, "That went quick."
0:17:25 > 0:17:27And another was like, "That was beautiful."
0:17:32 > 0:17:35Kiera's had a dressing-down for not having enough
0:17:35 > 0:17:38dressing on her salt fish and ackee puffs,
0:17:38 > 0:17:41and John's had a drubbing for his rubbery, dry scallops.
0:17:41 > 0:17:43If only he'd remembered the eggs,
0:17:43 > 0:17:47they might just have saved his black pudding from being so dry.
0:17:47 > 0:17:50So it's a real call to arms as we head into the mains.
0:17:50 > 0:17:55John's diners get a hefty choice of loin of lamb
0:17:55 > 0:17:59stuffed with, wait for it, yet more black pudding,
0:17:59 > 0:18:03caramelised apple, and a potato and swede mash known as clapshot,
0:18:03 > 0:18:06parsnip streamers and spinach puree.
0:18:08 > 0:18:12Or salmon on yet more leeks with yet more ginger and cream
0:18:12 > 0:18:17and orange butter sauce, seasonal veg and home-grown potatoes.
0:18:17 > 0:18:18With my main dish
0:18:18 > 0:18:21I am determined that people should try my black pudding.
0:18:21 > 0:18:24I think that black pudding and lamb is an absolute marriage made in heaven.
0:18:24 > 0:18:27Black pudding again?
0:18:27 > 0:18:29No. The lamb sounds good.
0:18:29 > 0:18:31The veg definitely sounds good.
0:18:31 > 0:18:35Leeks and ginger again - why?
0:18:36 > 0:18:40Good question. Why, John?
0:18:40 > 0:18:43I am using quite a lot of black pudding in my dishes.
0:18:43 > 0:18:46It's not going to be overpowering.
0:18:46 > 0:18:49It's going to be something that's going to be quite nice.
0:18:49 > 0:18:52I'm hoping that folks will just enjoy eating the black pudding.
0:18:52 > 0:18:54Well, let's hope they do.
0:18:54 > 0:18:58At 4:30pm he was slicing up more of his beloved black pudding,
0:18:58 > 0:19:03before blending it with chicken and eggs to form a pate.
0:19:06 > 0:19:13John split the lamb, spread the pate and tied it up with string, ready to be baked closer to service.
0:19:13 > 0:19:14I just enjoy cooking.
0:19:14 > 0:19:19It's one of the releases and one of the passions that I have.
0:19:20 > 0:19:24The lamb will be served with potato and swede mash called clapshot
0:19:24 > 0:19:26and while John is busy with the tatties,
0:19:26 > 0:19:28Andy's mission is the orange butter sauce.
0:19:28 > 0:19:31Zest of a full orange in there
0:19:31 > 0:19:36and we've got the 300 or 400 ml of fish stock.
0:19:36 > 0:19:42So that's the juice and zest of the orange, just on a low heat.
0:19:42 > 0:19:46No, get it boiling first, mate, you need to reduce that down.
0:19:46 > 0:19:48And when you come to do the sauce,
0:19:48 > 0:19:50warm it up and serve it with the salmon.
0:19:50 > 0:19:53- Because it won't take a minute. - No, it won't. Been working.
0:19:53 > 0:19:56We're getting there. The bulk of the work's done. The hardest part's done.
0:19:56 > 0:19:59So, you know, looking fairly good.
0:20:01 > 0:20:037:30pm and the orders are in
0:20:03 > 0:20:06but some things are beginning to repeat on the customers.
0:20:06 > 0:20:09Stuffed with black pudding?
0:20:09 > 0:20:14It sounds all very good but we've got a starter with black pudding
0:20:14 > 0:20:17and a main course with black pudding,
0:20:17 > 0:20:22a starter with leeks and ginger and a main course with leeks and ginger.
0:20:22 > 0:20:26I had leeks and ginger in the sort of starter but I didn't taste much of the ginger.
0:20:26 > 0:20:28I'm hoping that I'll get more of that ginger flavour coming through
0:20:28 > 0:20:31- in the main course.
0:20:31 > 0:20:35Oh, dear. I hope nothing else puts him in the firing line.
0:20:35 > 0:20:39The lovely trick with salmon is to quickly fry it in some butter
0:20:39 > 0:20:43and then once it's done that, into the oven, finished off.
0:20:43 > 0:20:45And that's it - beautiful.
0:20:45 > 0:20:50That's simple enough. Fry it in the butter and add the orange sauce.
0:20:50 > 0:20:53Speaking of which...
0:20:57 > 0:21:00Trying to tidy up, Andy's tipped the sauce away.
0:21:00 > 0:21:04But in the immortal words of Corporal Jones, don't panic!
0:21:04 > 0:21:08Just, we'll forget the orange sauce. Hang on.
0:21:08 > 0:21:11- We'll use that saucepan.- OK.
0:21:11 > 0:21:14- I thought that was finished, that meat.- OK, no worries.
0:21:14 > 0:21:15This is a butter sauce.
0:21:17 > 0:21:21And I'm going to add a bit of fish stock to it and a little bit of orange juice.
0:21:21 > 0:21:25Sergeant John takes evasive action in the face of hostile tidying
0:21:25 > 0:21:28and quickly takes command of the situation.
0:21:28 > 0:21:30What I'm going to do is, just quickly,
0:21:30 > 0:21:34add a little bit of fish stock to it
0:21:34 > 0:21:39and then we'll test and taste and see if it does need any orange.
0:21:39 > 0:21:46Well, the sauce was put right by the tap which normally means throw away.
0:21:46 > 0:21:48He's blaming everybody else except himself.
0:21:48 > 0:21:51I'd keep quiet if I were you, Andy.
0:21:51 > 0:21:54And as the salmon's ready and so is the lamb,
0:21:54 > 0:21:56I'd commence Operation Plate Up.
0:21:56 > 0:21:57Excellent!
0:22:00 > 0:22:04The new sauce quickly goes on the salmon before Andy gets a chance to throw it away.
0:22:07 > 0:22:10Nice, a little bit sharp. It will go nice with the salmon, that will.
0:22:10 > 0:22:14There's the potato and swede clapshot to go with the lamb.
0:22:14 > 0:22:18It's a new one on me. Anyone else heard of it?
0:22:18 > 0:22:21Clapshot?
0:22:21 > 0:22:22Never had that before,
0:22:22 > 0:22:25so I'm quite intrigued to taste that with the lamb.
0:22:25 > 0:22:27Well, when I knew what clapshot was,
0:22:27 > 0:22:31but if you was somebody that didn't know what clapshot was,
0:22:31 > 0:22:35you would think it was a disease, wouldn't you?
0:22:35 > 0:22:37Sorry!
0:22:37 > 0:22:40Well, if it was a disease, it would probably be sleeping sickness
0:22:40 > 0:22:42judging by how long they've all had to wait.
0:22:42 > 0:22:48There's a 40 minute wait between the starter and the main course.
0:22:48 > 0:22:50There was no explanation given to us.
0:22:51 > 0:22:53Is yours hot?
0:22:56 > 0:22:59Ours is hot in the middle. Cold round the edge.
0:22:59 > 0:23:02Excuse me? Is there any vegetables?
0:23:02 > 0:23:06Unfortunately not, no.
0:23:06 > 0:23:09It does say "home-grown seasonal vegetables" on the menu.
0:23:09 > 0:23:12But I'm starting to wonder when John last read it.
0:23:12 > 0:23:16Is yours as greasy as mine?
0:23:16 > 0:23:18Probably, I'm just not noticing it.
0:23:18 > 0:23:21Mine is absolutely swimming in it.
0:23:21 > 0:23:23That is just grease.
0:23:23 > 0:23:25I didn't enjoy that either.
0:23:25 > 0:23:29The salmon had loads of bones in it still.
0:23:29 > 0:23:32I think there was a butter sauce.
0:23:32 > 0:23:36- It looked as though the sauce had curdled.- Salmon was quite enjoyable.
0:23:36 > 0:23:39Nice flavour. Would have been enough without the vegetables
0:23:39 > 0:23:42but when you think you are getting the vegetables
0:23:42 > 0:23:44and you don't get them, it was just not quite the same.
0:23:44 > 0:23:49Oh dear. Thankfully John in the kitchen has no idea what's being said.
0:23:49 > 0:23:51Hopefully the plates will come back empty.
0:23:51 > 0:23:54We'll see. Will have to wait and see, I suppose.
0:23:54 > 0:23:56Yeah. Hard work, but I'm getting there.
0:23:56 > 0:23:59Maybe the lamb with the black pudding stuffing
0:23:59 > 0:24:02will turn out to be his secret weapon.
0:24:02 > 0:24:04The lamb's too well cooked.
0:24:04 > 0:24:08Having black pudding as part of your dishes is not a problem for me
0:24:08 > 0:24:09because I enjoy black pudding.
0:24:09 > 0:24:11It was nice. It was enjoyable.
0:24:11 > 0:24:15I've had a lamb before. What I found was the plate was very cold.
0:24:15 > 0:24:18The mash was very cold.
0:24:18 > 0:24:23The liquid, the sauce, whatever you want to call it,
0:24:23 > 0:24:24my first impressions was
0:24:24 > 0:24:27that it was possibly the blood that was coming out of the lamb.
0:24:27 > 0:24:30I don't mind paying for good food.
0:24:30 > 0:24:35I really don't. But I found the potato and swede a bit too chompy.
0:24:36 > 0:24:38But it's not quite chompy enough
0:24:38 > 0:24:41as plenty of it ends up back in the kitchen.
0:24:41 > 0:24:43Though John is putting on a brave face.
0:24:43 > 0:24:45The food's gone down well.
0:24:45 > 0:24:46Well pleased with it. Yeah, happy.
0:24:46 > 0:24:48Chuffed.
0:24:50 > 0:24:54I just hope they appreciate what we've done tonight. That's all.
0:24:54 > 0:24:56Aaw, bless!
0:24:56 > 0:25:02Back at Kiera's restaurant, the diners are ready for the main course - but are the staff?
0:25:02 > 0:25:05That's the first table.
0:25:05 > 0:25:07Can't we start with this table?
0:25:07 > 0:25:10- I just need to plate them up. - Carry on.
0:25:12 > 0:25:16Kiera is offering some Caribbean classics.
0:25:16 > 0:25:19She's serving curried goat slow-cooked in onions and garlic
0:25:19 > 0:25:21with plenty of spices.
0:25:24 > 0:25:27The other dish is brown stewed chicken casserole.
0:25:27 > 0:25:30Chicken pieces and potato simmered in a rich gravy.
0:25:30 > 0:25:33And to accompany both, a number of options.
0:25:33 > 0:25:37There's coconut rice, coleslaw, and a yam and vegetable medley,
0:25:37 > 0:25:39known as hard food.
0:25:39 > 0:25:42That's an awful lot to keep track of.
0:25:42 > 0:25:45The curry goat for me is an absolute must.
0:25:45 > 0:25:48It's my favourite dish and it's almost like a family heirloom
0:25:48 > 0:25:49because my nan made it.
0:25:49 > 0:25:52She taught my dad to make it, and he's taught me to make it.
0:25:52 > 0:25:55I really like the sound of curried goat. Never tried it.
0:25:55 > 0:25:57And I haven't got a clue what hard food is.
0:25:58 > 0:26:02Mid-morning and Kiera's started to prepare the goat curry.
0:26:04 > 0:26:08Everybody loves a good curry at the end of the day.
0:26:08 > 0:26:11So I think, hopefully, this should go down quite well this evening.
0:26:11 > 0:26:13I wish I'd worn my high heels now.
0:26:13 > 0:26:16I can't even see into my pot with my sandals.
0:26:16 > 0:26:17Nice and flavoursome.
0:26:17 > 0:26:19Full of colour.
0:26:19 > 0:26:24And it's made with love. What can I say?
0:26:26 > 0:26:29It's getting that nice little bit of gravy down there at the bottom.
0:26:29 > 0:26:32That's all kind of consistency that I want
0:26:32 > 0:26:34when it's finished.
0:26:34 > 0:26:37The curry will be left to simmer for two hours.
0:26:37 > 0:26:41It's a mixture of onions, peppers, thyme and garlic.
0:26:41 > 0:26:44Then Kiera can get on with preparing the hard food -
0:26:44 > 0:26:46a Caribbean staple, with classics like yam,
0:26:46 > 0:26:48green banana and sweet potato.
0:26:50 > 0:26:52After that one, just do one more?
0:26:52 > 0:26:55I didn't want to have to do that funny-looking one.
0:26:55 > 0:26:57That's the one I want you to do!
0:26:57 > 0:27:01I'm just peeling, well, not peeling, just scoring the green bananas
0:27:01 > 0:27:03because they're really hard to peel,
0:27:03 > 0:27:07so the way that you peel them is, you score them and you leave them to soak in boiling water
0:27:07 > 0:27:10until they are black, and then the skin comes off really easily.
0:27:10 > 0:27:14I've always enjoyed cooking.
0:27:14 > 0:27:17I've always wanted to pursue, you know, a career in cooking,
0:27:17 > 0:27:20owning my own restaurant, that sort of thing.
0:27:20 > 0:27:23And I think that I could,
0:27:23 > 0:27:29and I feel that with the right staff and the right team,
0:27:29 > 0:27:32anything's possible.
0:27:32 > 0:27:36Not sure whether that's a compliment or a plea for new staff.
0:27:36 > 0:27:40Anyway, at 7:30pm, her current waitress, Ashley,
0:27:40 > 0:27:43takes the orders for the mains and Kiera slowly starts plating up.
0:27:43 > 0:27:45Ugh, that looks terrible.
0:27:45 > 0:27:48I'm just doing my mains at the moment.
0:27:48 > 0:27:56I've had equal amounts of both starters and both mains, actually.
0:27:57 > 0:28:01God, this is a disaster, an absolute disaster, this.
0:28:01 > 0:28:06Once again, Kiera is spending a long time on preparation
0:28:06 > 0:28:09and Ashley has spotted another potential problem.
0:28:09 > 0:28:11In the kitchen we need it to go little bit quicker
0:28:11 > 0:28:14otherwise the food's going to cool down
0:28:14 > 0:28:17and we do have some critical customers on our second table
0:28:17 > 0:28:20who are going to comment on whatever's wrong.
0:28:20 > 0:28:22They are not shy at all.
0:28:22 > 0:28:27I know I'm taking long and I'm trying, but the quicker I do it,
0:28:27 > 0:28:30the messier it gets and I'm not into the mess.
0:28:30 > 0:28:33I'd rather do it slowly so it looks how I want it to look.
0:28:33 > 0:28:35But I know that the food gets cold.
0:28:35 > 0:28:39So, cold and neat or hot and messy. I know which I'd go for.
0:28:39 > 0:28:41Put more gravy just on the meat.
0:28:41 > 0:28:42That's right, yeah?
0:28:42 > 0:28:44Everything's a bit stressed out.
0:28:44 > 0:28:47Just trying to get the food out before it all goes cold.
0:28:47 > 0:28:49But everything's going so far so good.
0:28:49 > 0:28:52I'm having fun so I don't really mind waiting.
0:28:54 > 0:28:58Let's hope the fun feeling is contagious when those mains eventually hit the tables.
0:28:58 > 0:29:01Brown chicken and rice, coleslaw and salad.
0:29:01 > 0:29:05Yours was the Brown stewed chicken, hard food, salad and coleslaw.
0:29:05 > 0:29:08And thanks to Ashley's foolproof ordering system,
0:29:08 > 0:29:11everyone gets exactly the wrong thing.
0:29:11 > 0:29:13Coleslaw and salad.
0:29:14 > 0:29:18But I think at least one person has already made her mind up.
0:29:21 > 0:29:23Make that two.
0:29:23 > 0:29:28It wasn't quite what you'd expect from a restaurant.
0:29:28 > 0:29:33It was delicious, it was homey, hearty, honest food.
0:29:33 > 0:29:36The kind of food you'd eat in a bowl
0:29:36 > 0:29:39with a fork in front of the television.
0:29:39 > 0:29:41On a winter's night.
0:29:41 > 0:29:43The stew was lovely.
0:29:43 > 0:29:46But wasn't restaurant food.
0:29:46 > 0:29:52The coconut rice I had served with the curry goat, it was delicious.
0:29:52 > 0:29:55- It's got to be the best rice I've ever tasted.- Absolutely, yeah.
0:29:55 > 0:29:58I'd like to try that again at home. I'd like to make that myself.
0:29:58 > 0:29:59High praise indeed -
0:29:59 > 0:30:03but what about those critics who know exactly what they want?
0:30:03 > 0:30:09- That looks like the salad. But she said yam.- Not got as much pepper as I thought it would.
0:30:09 > 0:30:13The Caribbean food that I've had tonight,
0:30:13 > 0:30:18compared to what I grew up on, just doesn't compare.
0:30:18 > 0:30:19I didn't think it was as good
0:30:19 > 0:30:22as it could have been.
0:30:22 > 0:30:26A tiny piece, a very, very tiny piece of chicken.
0:30:26 > 0:30:29The plantain, the bananas, were very hard.
0:30:29 > 0:30:33We were told it was yam but obviously it wasn't yam.
0:30:33 > 0:30:35It tasted to me like cassava.
0:30:35 > 0:30:39Although I know I'm a big girl, I could say that
0:30:39 > 0:30:44after the starter and the main course, I'm still hungry!
0:30:44 > 0:30:48Oh dear. Kiera's guests seemed rather underwhelmed.
0:30:48 > 0:30:50Not zingy enough. Cold food.
0:30:50 > 0:30:54Not as good as it could be. And John came in for some stick, too.
0:30:54 > 0:30:57What a shame he forgot the seasonal veg. It could have saved the day.
0:30:57 > 0:31:00I really hope they have both got
0:31:00 > 0:31:02something really special lined up for desserts.
0:31:07 > 0:31:10At least at John's they won't be
0:31:10 > 0:31:13getting the same ingredients again - will they?
0:31:14 > 0:31:17Desserts - I'm expecting chocolate gateau with black pudding
0:31:17 > 0:31:19and hazelnut cream with ginger as well.
0:31:19 > 0:31:24What the diners are really getting is gateau chocolat chaud,
0:31:24 > 0:31:26an individual melted chocolate pudding
0:31:26 > 0:31:28served with a tasty raspberry coulis.
0:31:28 > 0:31:31The other option is hazelnut torte
0:31:31 > 0:31:34with a mascarpone and bramble coulis filling,
0:31:34 > 0:31:36served with blackcurrant sorbet.
0:31:36 > 0:31:39The chocolate I think is absolutely beautiful. All my family love it.
0:31:39 > 0:31:44And I really wanted to show off the fruit that I grow with the blackcurrant and the raspberries.
0:31:44 > 0:31:48The chocolate gateau sounds yummy and the hazelnut torte
0:31:48 > 0:31:52also sounds good but I don't think it quite goes with the sorbet.
0:31:53 > 0:31:56At 1500 hours - that's 3 o'clock to you and me -
0:31:56 > 0:31:58John had his right hand man, Andy,
0:31:58 > 0:32:01cracking into the family favourite chocolate gateau.
0:32:01 > 0:32:05Started with the chocolate and melted the butter into the chocolate
0:32:05 > 0:32:09- and that's the eggs that you whisked, John.- Yeah.
0:32:09 > 0:32:12The chocolate is a bang on dessert.
0:32:12 > 0:32:14And especially a melting chocolate pot.
0:32:14 > 0:32:16When you break open the chocolate in the middle
0:32:16 > 0:32:19it all just runs out and oozes out. Beautiful.
0:32:19 > 0:32:25The luxurious mix is poured into individual moulds and then chilled the fridge prior to cooking.
0:32:25 > 0:32:32They will be served with a raspberry coulis and Private Debbie has the fun of sieving the berries.
0:32:32 > 0:32:35But of course head chef John gets the final say.
0:32:36 > 0:32:38That's nice. That's lovely.
0:32:38 > 0:32:40Right, that can go into the fridge.
0:32:40 > 0:32:45The other filling is mascarpone cheese which gets a short of blackcurrant cassis.
0:32:45 > 0:32:47Go on, bit more. Go on, go on, go on.
0:32:47 > 0:32:49And a sprinkling of icing sugar.
0:32:49 > 0:32:51This is the torte.
0:32:51 > 0:32:53This is the cement that holds everything together.
0:32:53 > 0:32:58Cement? I don't think even Heston Blumenthal uses that ingredient!
0:32:58 > 0:33:03The final task is to make the hazelnut meringues and John's using the freshest of eggs.
0:33:03 > 0:33:06All the eggs came from my sister's chickens this morning.
0:33:06 > 0:33:10Whisked egg whites get the edition of nibbed hazelnuts.
0:33:10 > 0:33:12Then, the mix is spread out, ready to bake.
0:33:12 > 0:33:15These are supposed to be six-inch discs, but...
0:33:15 > 0:33:20That's a very disappointing six inches, John!
0:33:20 > 0:33:23Can I have the gateau please?
0:33:23 > 0:33:25Can we have one hazelnut and one gateau, please?
0:33:25 > 0:33:28The orders for dessert are in.
0:33:28 > 0:33:30Six hazelnut, four gateaux.
0:33:30 > 0:33:33- Those meringues are looking a bit limp.- Think I used too much sugar.
0:33:33 > 0:33:37I've got a feeling I put too much sugar in and that's the reason why.
0:33:37 > 0:33:39I think that's the reason but I'm not sure.
0:33:39 > 0:33:43Let's hope the chocolate pots have risen to the occasion.
0:33:46 > 0:33:48Brilliant.
0:33:50 > 0:33:53Ah, damn! It's broken, Debs.
0:33:53 > 0:33:56A drizzle of raspberry coulis and then the puddings are sent out
0:33:58 > 0:34:01to some very discerning customers.
0:34:01 > 0:34:05I was quite worried about the sorbet. I didn't think it would set but it's set perfectly.
0:34:05 > 0:34:08And it's lovely and smooth, just like the sorbet should be.
0:34:09 > 0:34:13- That is nice. I quite like that. - Sharp, isn't it?
0:34:13 > 0:34:15It's nice and refreshing.
0:34:15 > 0:34:17It's a sorbet - that's why.
0:34:18 > 0:34:22I knew the pudding would be worth waiting for. Raspberry coulis.
0:34:22 > 0:34:24Want a little bit more?
0:34:24 > 0:34:26Please. Can I have that bit?
0:34:26 > 0:34:29No, you can have a little more cake or some coulis!
0:34:29 > 0:34:34Very enjoyable.
0:34:34 > 0:34:39I'd say it was the best course of the evening so far.
0:34:39 > 0:34:42And what about the chocolate pot?
0:34:42 > 0:34:45This is a bit chewy for me. Is it chewy?
0:34:45 > 0:34:48Lovely. This is delicious.
0:34:48 > 0:34:51- That is a sensation. - That is really nice.
0:34:52 > 0:34:54Certainly, without a doubt,
0:34:54 > 0:34:57that's the best course I've had this evening. Very enjoyable.
0:34:57 > 0:34:59Enjoyed that very much.
0:34:59 > 0:35:04The gateau was chocolate dream delight.
0:35:04 > 0:35:07An Ann Summers chocolate dessert painted all over you! Sorry!
0:35:11 > 0:35:14OK, I think she enjoyed it.
0:35:14 > 0:35:18John's fancy puds may have pushed him over the top
0:35:18 > 0:35:20but what's Kiera got lined up?
0:35:23 > 0:35:28Well, she's put in all her faith in that old Caribbean favourite, rum.
0:35:28 > 0:35:32She's serving home-made rum cake with rum flavoured cream.
0:35:32 > 0:35:37The other choice is pancakes with rum flavoured bananas and cream.
0:35:37 > 0:35:41Quite what you are supposed to do if you don't like rum, I don't know.
0:35:41 > 0:35:45The rum cake is very traditional at Christmas in the West Indies.
0:35:45 > 0:35:51So, you know, rum, it reminds me of the Caribbean. It's just perfect.
0:35:51 > 0:35:53A perfect reminder.
0:35:53 > 0:35:55I'd really like to try the pancakes.
0:35:55 > 0:35:57I think it's a very brave thing to do.
0:35:58 > 0:36:01Kiera started on the rum cake in the morning.
0:36:01 > 0:36:04Rum cake, very traditional,
0:36:04 > 0:36:06very West Indian,
0:36:06 > 0:36:09and funnily enough, very Christmassy.
0:36:09 > 0:36:13In our family we only ever have rum cake at Christmas.
0:36:13 > 0:36:17I'm just kind of mushing this all together
0:36:17 > 0:36:21and it's giving me arm ache already.
0:36:21 > 0:36:24The cake is made with flour, butter, eggs, dark brown sugar,
0:36:24 > 0:36:26mixed fruit, cinnamon, nutmeg,
0:36:26 > 0:36:30vanilla, ginger, lots of cherries and there was one other thing.
0:36:30 > 0:36:31Now, what was it?
0:36:31 > 0:36:34Rum?
0:36:34 > 0:36:36A splash?
0:36:36 > 0:36:40I'm doing it like I'm measuring it and I'm just really not.
0:36:40 > 0:36:42Just a splash.
0:36:42 > 0:36:47And I've had these raisins soaking in some alcohol.
0:36:47 > 0:36:50They smell actually quite strong.
0:36:50 > 0:36:52Think there's probably some rum,
0:36:52 > 0:36:56some more port.
0:36:58 > 0:37:00That should be all right.
0:37:00 > 0:37:02Quite a low-ish heat.
0:37:06 > 0:37:08Just finishing that.
0:37:08 > 0:37:09Ouch. Not to burn myself.
0:37:11 > 0:37:12It's nearly 10 o'clock
0:37:12 > 0:37:16and Kiera is busting some strange moves in her kitchen
0:37:16 > 0:37:17with a giant wooden spoon.
0:37:17 > 0:37:22Just melted out some sugar and some water for the spun sugar.
0:37:26 > 0:37:30You have to just let the sugar glide off the spoon and drizzle.
0:37:30 > 0:37:36It is absolutely piping hot and it is going all over my kitchen floor.
0:37:36 > 0:37:40I've put the newspaper down just to make sure that my mother doesn't murder me.
0:37:43 > 0:37:45I've got a little nest here which will sit nicely
0:37:45 > 0:37:47on top of the pancakes.
0:37:49 > 0:37:53I've just put the pancake mix that we've made up into the pan.
0:37:53 > 0:37:56Frying it until its golden, really.
0:37:56 > 0:38:00When they're ready, Kiera cuts them into shape to make a tower.
0:38:00 > 0:38:03I want them to sit on the top, innit, so they don't need to...
0:38:03 > 0:38:07- What time is it?- Late.
0:38:07 > 0:38:09This is going so slapdash.
0:38:09 > 0:38:11I'm not liking this, what I'm seeing.
0:38:11 > 0:38:14No, hold on a second.
0:38:14 > 0:38:15Ice-cream.
0:38:15 > 0:38:18OK. Go on.
0:38:18 > 0:38:22At 10:15pm, nearly four hours after they arrive,
0:38:22 > 0:38:24the diners finally get their puddings.
0:38:26 > 0:38:28This is your pancake. Enjoy.
0:38:28 > 0:38:32It was generally nice but the pancakes probably were a bit too stodgy
0:38:32 > 0:38:35and the bananas, I couldn't taste the rum very much.
0:38:35 > 0:38:38But as an overall dessert, it was OK.
0:38:40 > 0:38:43"OK", and "nice"
0:38:43 > 0:38:45probably wasn't what Kiera was hoping for.
0:38:45 > 0:38:50For dessert I had the pancakes.
0:38:50 > 0:38:53I was disappointed really, it wasn't anything special.
0:38:53 > 0:38:56But I did eat it, though, so...
0:38:56 > 0:38:57But there wasn't much taste.
0:38:57 > 0:39:00So, what about the rum cake?
0:39:00 > 0:39:02I can attest to the fact that that is wicked rum cake.
0:39:02 > 0:39:05Really, really moist. Pretty rummy.
0:39:07 > 0:39:12And most importantly what about Kiera's particularly hard to please customers?
0:39:12 > 0:39:16For dessert I had the rum cake.
0:39:16 > 0:39:19I found it a little bit too heavy,
0:39:19 > 0:39:22so I only really ate half of it.
0:39:22 > 0:39:26But what I did eat was all right.
0:39:26 > 0:39:30Yes, the pancakes seemed to be very stodgy.
0:39:30 > 0:39:32The bananas weren't very nice.
0:39:32 > 0:39:36The ice-cream was like cheap ice-cream.
0:39:36 > 0:39:42But the decoration on the top, which was the spun sugar, was really nice.
0:39:45 > 0:39:49A much better strike rate for John and mixed reviews for Kiera
0:39:49 > 0:39:53but there's now nothing more that either of our cooks can do.
0:39:53 > 0:39:56It's up to their diners to decide how much or how little
0:39:56 > 0:39:59they think their restaurant experience has been worth.
0:39:59 > 0:40:03And neither of our cooks knows how much that might be.
0:40:03 > 0:40:08John's only spent £64 on his instant restaurant,
0:40:08 > 0:40:11so he stands a good chance of making a profit.
0:40:11 > 0:40:14But will he pay the price for all that black pudding?
0:40:14 > 0:40:17The quality of the food was OK.
0:40:17 > 0:40:20It was restaurant standard. I think they did a grand job.
0:40:20 > 0:40:22The service wasn't that great.
0:40:22 > 0:40:26The food wasn't that great apart from the dessert but mostly I paid for the company and the dessert.
0:40:26 > 0:40:31I didn't enjoy the start or the main course but the dessert was worth.
0:40:31 > 0:40:33Yeah, it was gorgeous.
0:40:33 > 0:40:37But, bless him, he stayed chipper to the end.
0:40:37 > 0:40:39I think it's gone really well tonight.
0:40:39 > 0:40:43I'm well impressed. I know we had a couple of hiccups with the food
0:40:43 > 0:40:46but all in all, in general, it's gone really nice.
0:40:46 > 0:40:49And what about Kiera's Caribbean experience?
0:40:51 > 0:40:56She must take three times as much as John just to break even.
0:40:58 > 0:41:01So has she done enough to win over her diners?
0:41:01 > 0:41:05The pudding pulled it back. Both puddings absolutely delicious.
0:41:05 > 0:41:08The main course, if I'd been in a proper restaurant,
0:41:08 > 0:41:10- I would have sent it back. It was cold.
0:41:10 > 0:41:13Overall, I didn't enjoy the meal very well.
0:41:13 > 0:41:15I've had a really nice evening.
0:41:15 > 0:41:18The company was very good indeed.
0:41:18 > 0:41:20The food was so-so.
0:41:20 > 0:41:23At the end of the day, the whole programme's about profit.
0:41:23 > 0:41:26Do you think we've made any?
0:41:26 > 0:41:28- Nah!- Nah!
0:41:31 > 0:41:33John, Kiera.
0:41:33 > 0:41:35An amazing night.
0:41:35 > 0:41:38An incredible night? Or a nightmare?
0:41:40 > 0:41:41- How was it for you, Kiera? - It was fantastic.
0:41:41 > 0:41:43I loved every minute of it.
0:41:43 > 0:41:45Really? Nothing you didn't enjoy?
0:41:45 > 0:41:47Not really, no.
0:41:47 > 0:41:51- I loved the experience.- Had you ever cooked for that many people before?
0:41:51 > 0:41:53Never. I think I've cooked for maybe six,
0:41:53 > 0:41:57- but 10 was definitely a push for me. - And how are your team?
0:41:57 > 0:42:01Fabulous. I couldn't have asked for better assistants, really.
0:42:01 > 0:42:05I knew they would be good because they at great in real life. Knew it would be good.
0:42:05 > 0:42:08- John, how are you?- Fine, thank you.
0:42:08 > 0:42:11What is it about you, black pudding and ginger?
0:42:11 > 0:42:13Ooh, lovely!
0:42:13 > 0:42:16Did it ever occur to you some people might not like black pudding?
0:42:16 > 0:42:18I'm forcing it on the world, I'm afraid.
0:42:18 > 0:42:21Whether they like it or not. It's something I think is beautiful.
0:42:21 > 0:42:25- How was the night for you? - Excellent. Really good night.
0:42:25 > 0:42:28For myself personally I found it very hard work.
0:42:28 > 0:42:31And so did my friends helping me.
0:42:31 > 0:42:34And come the end of the night, we was absolutely shattered.
0:42:34 > 0:42:38I'm sure you're both dying to hear whether you made any money at all.
0:42:38 > 0:42:40- Yes.- OK.
0:42:43 > 0:42:48Kiera. You spent £161.
0:42:48 > 0:42:52And your diners donated...
0:42:53 > 0:42:55- 155.- Ah!
0:42:55 > 0:42:57So, you owe someone six quid.
0:42:57 > 0:43:01But it's not me, so don't worry!
0:43:01 > 0:43:09OK, John, you spent - listen to how the boys do it - 64 quid.
0:43:09 > 0:43:13That's all. And your diners donated 129,
0:43:13 > 0:43:16so you made a profit of 65.
0:43:16 > 0:43:19- Excellent.- So there you go. That's for you.- Thank you very much.
0:43:19 > 0:43:22- Thank you.- Look - open-mouthed.
0:43:22 > 0:43:24She can't believe it. She's probably not going to get over it.
0:43:24 > 0:43:28Thank you both very much. And thank you for watching Instant Restaurant.
0:43:28 > 0:43:30I'll see you next time.
0:43:40 > 0:43:43Subtitles by Red Bee Media Ltd
0:43:43 > 0:43:46E-mail subtitling@bbc.co.uk