0:00:02 > 0:00:04Two amateur cooks are converting their homes into restaurants.
0:00:04 > 0:00:09We don't really have an official recipe, we just sort of put everything in.
0:00:09 > 0:00:11You'd swear I wasn't in my own home.
0:00:11 > 0:00:14I just feel as if I am in a restaurant.
0:00:14 > 0:00:17They've been given just one day and a budget of up to £200.
0:00:17 > 0:00:20Yeah, it doesn't always go perfectly.
0:00:20 > 0:00:23The brulee is devastated.
0:00:23 > 0:00:26Twenty strangers will be judging the results.
0:00:26 > 0:00:31It will be entirely up to the diners to decide how much or how little they pay.
0:00:31 > 0:00:35If I'd had that starter anywhere in the world, it couldn't be better.
0:00:35 > 0:00:38The plate was cold, the food was cold.
0:00:38 > 0:00:40Three of us had to take it back.
0:00:40 > 0:00:45So, can our cooks deliver the goods and will either of them make any money?
0:00:51 > 0:00:54Hello and welcome to Instant Restaurant.
0:00:54 > 0:00:56Two cooks are about to open their doors
0:00:56 > 0:01:02to paying guests who will then decide how much their experience was worth,
0:01:02 > 0:01:05so can either of our cooks pull it off and make a profit?
0:01:05 > 0:01:10First up, 24-year-old dairy farmer, Caroline Lewis, from Haverfordwest,
0:01:10 > 0:01:13a country girl down to her boots
0:01:13 > 0:01:15and an advocate of good, plain, honest food.
0:01:15 > 0:01:20We're a farming family and farming and food are so closely linked.
0:01:20 > 0:01:25Sourcing our food locally where we can and picking things that are in season.
0:01:25 > 0:01:27COW MOOS
0:01:27 > 0:01:33I'm not a foodie person, no. I enjoy cooking but I often make things that don't turn out.
0:01:33 > 0:01:39Well, if Caroline is unsure about her confidence in the kitchen, 34-year-old Swansea floor layer,
0:01:39 > 0:01:43Matthew Taylor, is no doubt that's exactly where he belongs.
0:01:43 > 0:01:46My cooking skills are obviously brilliant.
0:01:46 > 0:01:48There's no other like me, to be honest!
0:01:48 > 0:01:50And he's also mad about French food.
0:01:50 > 0:01:52I just so love the French way.
0:01:52 > 0:01:59They're so passionate about their food and I'm certainly very, very passionate
0:01:59 > 0:02:01and apart from my wife, it's probably my second love.
0:02:01 > 0:02:05But this challenge is about much more than just great food.
0:02:05 > 0:02:12With the assistance of two helpers, each cook must also transform their homes into restaurants,
0:02:12 > 0:02:15creating just the right ambience to fill their diners with joy,
0:02:15 > 0:02:17and empty their wallets.
0:02:17 > 0:02:21Caroline is sticking to her roots with a traditional farmhouse look.
0:02:21 > 0:02:26The name of my restaurant tonight is Field To Fork.
0:02:26 > 0:02:28It's quite different that my restaurant is on a farm.
0:02:28 > 0:02:30I'm hoping they'll be impressed.
0:02:30 > 0:02:35And to help boost her confidence, she has recruited student friend, Abi.
0:02:35 > 0:02:40Caroline, as a cook, she's about the average, I'd say.
0:02:40 > 0:02:42She can follow a recipe.
0:02:42 > 0:02:46Not sure that was quite what Caroline was hoping for.
0:02:46 > 0:02:50Maybe fellow young farmer Sarah will be more complimentary.
0:02:50 > 0:02:53The main concerns of the day just really that the food goes out on time
0:02:53 > 0:02:56and that they can actually eat it, it's completely edible!
0:02:56 > 0:03:00Blimey, are you sure you've got the right team behind you, Caroline?
0:03:00 > 0:03:03At the end of the day, professional chefs have,
0:03:03 > 0:03:07- Major,- Yeah, it doesn't always go perfectly
0:03:07 > 0:03:10and we're by no means professional chefs so,
0:03:10 > 0:03:14- we'll just, you know, give it a go! - Yeah, we'll give it a good go!
0:03:14 > 0:03:19And no prizes for guessing what Francophile Matthew is going for in his Swansea semi,
0:03:19 > 0:03:26Tonight I'm going to be opening my lounge as a French bistro restaurant by the name of Bon Appetit.
0:03:26 > 0:03:32I want to try and create a nice French ambience and candlelight
0:03:32 > 0:03:36and a nice relaxed atmosphere, just have a nice, friendly environment.
0:03:36 > 0:03:40To help turn his kitchen into a cuisine, Matthew has enlisted best friend, Rob.
0:03:40 > 0:03:47This top here is, well, as it says sous chef, but I feel more like a commis chef, really!
0:03:47 > 0:03:51Matthew and I are both pretty laid-back characters.
0:03:51 > 0:03:54When the heat gets turned up, I'm sure we'll cope.
0:03:54 > 0:03:57And wife, Sarah, will be running front of house.
0:03:57 > 0:04:01He's a very cool character and never really gets stressed
0:04:01 > 0:04:05but I think he's going to be working under pressure later
0:04:05 > 0:04:08and it'll be interesting to see how he'll cope.
0:04:08 > 0:04:13Both cooks have been given an allowance of up to £200.
0:04:13 > 0:04:17Caroline has needed just £66 for her rustic experience,
0:04:17 > 0:04:21so she must take nearly £7 a head if she's to milk a profit.
0:04:21 > 0:04:24Matthew has asked for just £10 more,
0:04:24 > 0:04:29so he will need nearly £8 per diner to nudge into profit.
0:04:31 > 0:04:38So, it could be a close call in the battle of no frills, rural Wales versus French posh nosh on a budget.
0:04:38 > 0:04:43The adrenaline has really pumped in now, but it's a good feeling.
0:04:43 > 0:04:47Each cook will be judged by ten hungry strangers.
0:04:47 > 0:04:50- Let's hope they like country cooking!- Yeah!
0:04:50 > 0:04:52The diners are all from different walks of life but
0:04:52 > 0:04:57they've all brought their appetite and their wallets and they're hoping for a night to remember.
0:04:57 > 0:04:59Yes,
0:04:59 > 0:05:01now it's exciting.
0:05:01 > 0:05:08If they don't like what they get, then Caroline and Matthew could end up with nothing but dirty dishes.
0:05:09 > 0:05:156:30 and the diners have some spectators as they pick their way through Caroline's farmyard.
0:05:15 > 0:05:17- It says the first door on the left. - Is this it?
0:05:17 > 0:05:18I think it is.
0:05:18 > 0:05:21And there's a warm welcome from Sarah.
0:05:21 > 0:05:26As you can all see, we decided to go down the route of just one big table
0:05:26 > 0:05:31where everybody just eats together and gets to know each other as well as having a nice meal, hopefully.
0:05:31 > 0:05:34So how's the farmhouse experience going down?
0:05:34 > 0:05:38When I first went into the restaurant, I didn't know what to think, really.
0:05:38 > 0:05:41It was a bit off-putting because it doesn't feel like a restaurant at all,
0:05:41 > 0:05:45it's very much like going to somebody's, a friend's parents, for supper.
0:05:45 > 0:05:48It wasn't a sort of a city bistro-type feel,
0:05:48 > 0:05:51very, very local and farmhousey.
0:05:51 > 0:05:53Well, maybe that's because you're in a local farmhouse!
0:05:53 > 0:05:57It was almost like you'd gone to your grandparents' or something.
0:05:57 > 0:06:02Oh, dear! Will Matthew's French bistro fare any better?
0:06:02 > 0:06:05Hello, welcome to Bon Appetit.
0:06:05 > 0:06:08I'd like to welcome you to Bon Appetit.
0:06:08 > 0:06:12- There's a table of four for you there.- Lovely, lovely.
0:06:12 > 0:06:16It's a pleasure to walk into something like this when you've got everything all matching
0:06:16 > 0:06:20and the hostess is really nice, and that goes a long way.
0:06:20 > 0:06:23Yeah, a lot of thought went into it, definitely.
0:06:23 > 0:06:25- Would you like to take a seat here at this table?- Hello.
0:06:25 > 0:06:28The ambience was absolutely superb.
0:06:28 > 0:06:31It exceeded what we had expected.
0:06:31 > 0:06:33It's cosy, it's warm, it's friendly.
0:06:33 > 0:06:37- Very pleasing.- If it was a restaurant, I would be there all the time, because it was beautiful.
0:06:37 > 0:06:41- Would you like me to leave it on the table for you?- Yes, please.
0:06:41 > 0:06:46I wouldn't necessarily say it was the ambience of a French restaurant.
0:06:46 > 0:06:51There were elements of kind of French character within the place
0:06:51 > 0:06:54but I think perhaps they could have built on it a little bit more,
0:06:54 > 0:07:00but all in all, it was very comfortable, very warm, very friendly, very relaxed.
0:07:01 > 0:07:03Good luck, and,
0:07:03 > 0:07:05enjoy yourselves.
0:07:05 > 0:07:08- The main thing is just enjoy yourselves.- Let's do it!
0:07:10 > 0:07:15Well, Matthew certainly got most of his diners in the right frame of mind
0:07:15 > 0:07:20with his French bistro - all that attention to detail has certainly paid dividends,
0:07:20 > 0:07:23whilst Caroline's more formal farmhouse experience
0:07:23 > 0:07:30might take a bit more warming to, but now it's all eyes on the menu as it's time for the starters.
0:07:30 > 0:07:36Caroline is kicking off her country fare with a hearty carrot and butternut squash soup.
0:07:36 > 0:07:41Or stilton, leek and apple tartlets with mixed leaves and a honey dressing.
0:07:43 > 0:07:46These starters are about simple, good, honest ingredients
0:07:46 > 0:07:49and I've made the tartlets quite a few times before
0:07:49 > 0:07:53with different variations but this is the first time I've put apple in them.
0:07:53 > 0:07:55I find the soup a little bit dull
0:07:55 > 0:07:59but the tartlet, I mean, if you are into those type of flavours,
0:07:59 > 0:08:01I suppose it would be quite nice
0:08:01 > 0:08:03but it doesn't really do anything for me.
0:08:04 > 0:08:08Let's just hope it tickles the taste buds of Caroline's diners.
0:08:08 > 0:08:12After cramming a day's work on the farm into the morning,
0:08:12 > 0:08:15at lunchtime she and her team are in the kitchen preparing the soup.
0:08:15 > 0:08:22In it there's butternut squash, carrots, onion, garlic, ginger,
0:08:22 > 0:08:24nutmeg and chicken stock.
0:08:24 > 0:08:28There's garlic and ginger in it but we haven't mentioned it because it might put people off.
0:08:28 > 0:08:33It seems slightly risky but this cavalier attitude seems to apply to most things.
0:08:33 > 0:08:37It is really quite our own and we never make it the same twice.
0:08:37 > 0:08:41Although some things we didn't quite fancy so we thought we won't put that in
0:08:41 > 0:08:45and then other things we thought, ooh, we'll perhaps try a bit of that in it.
0:08:45 > 0:08:48- We never weigh it or anything like that. We just,- Guess!
0:08:48 > 0:08:50- Ooh, it's hot!- Judge it.
0:08:50 > 0:08:53So, after a quick judgement and a blitz in the blender,
0:08:53 > 0:08:55We can put more stock in it,
0:08:55 > 0:08:58It was time for a verdict.
0:09:02 > 0:09:04I don't know.
0:09:04 > 0:09:07It tastes nice.
0:09:07 > 0:09:10Perhaps it needs a bit more kick to it.
0:09:10 > 0:09:13No, it tastes like it usually tastes, and that's all right.
0:09:13 > 0:09:16Quite right, Caroline - you're the cook, so you call the shots.
0:09:16 > 0:09:19Done! Just heat it up tonight.
0:09:19 > 0:09:22That's one starter done.
0:09:25 > 0:09:29The stilton, leek and apple tartlets were made just before the diners arrived.
0:09:29 > 0:09:32The mixture is plopped into pastry cases which haven't been blind baked.
0:09:32 > 0:09:36I hope they don't end up a bit stodgy and soggy!
0:09:36 > 0:09:39I'm just finishing off the tartlets,
0:09:39 > 0:09:43put the stilton and a bit of parsley on.
0:09:43 > 0:09:45They take about 20 minutes to cook
0:09:45 > 0:09:49so if they're going to be sitting down for their starter at about 7,
0:09:49 > 0:09:52we'll pop them in about half past 6.
0:09:52 > 0:09:57But before they do, the tarts are filled to the brim with cream.
0:09:57 > 0:10:00OK, top one, middle, top shelf?
0:10:00 > 0:10:01Middle, middle.
0:10:01 > 0:10:02Middle shelf.
0:10:09 > 0:10:13OK, so we have got seven tarts, three soup.
0:10:14 > 0:10:20Well, the tarts seem to have turned out pretty well, but isn't that soup a bit on the thick side?
0:10:20 > 0:10:23Yeah, I think we should have thinned the soup down a bit.
0:10:23 > 0:10:26We, well, not forgot about it, but we left it.
0:10:26 > 0:10:27We didn't think there was anything else to do with it.
0:10:27 > 0:10:31The soup is a little bit thick, but better that way than
0:10:31 > 0:10:35it's too runny and sloshing about with it.
0:10:35 > 0:10:40At least it's less likely to spill, although Sarah still manages it!
0:10:40 > 0:10:42They seem very happy out there.
0:10:42 > 0:10:46- Hopefully it will go well, fingers crossed! - Fingers all crossed!
0:10:46 > 0:10:50But will the diners still be smiling when they taste the soup?
0:10:52 > 0:10:56I don't usually go for the soup but it was quite thick, it was nice.
0:10:56 > 0:10:58No, it was a good taste, I did enjoy it.
0:10:58 > 0:11:01I had the soup, which was
0:11:01 > 0:11:05oh, it was lovely, it was really, really nice, really tasty, lovely and thick.
0:11:05 > 0:11:07It was fantastic, actually.
0:11:07 > 0:11:11Ooh, that's good. But Caroline is wishing she was somewhere else.
0:11:11 > 0:11:19Right now, I'd usually be feeding calves or doing my horse or in the parlour,
0:11:19 > 0:11:23which is a lot easier than cooking for ten people!
0:11:23 > 0:11:25Oh, I don't know, Caroline, you're doing fine!
0:11:25 > 0:11:28I wonder if the diners will lap up the tarts, too.
0:11:28 > 0:11:31It smells fantastic and it looks amazing.
0:11:31 > 0:11:35When she brought it out you could smell the cheese
0:11:35 > 0:11:38before she'd even put it in front of you, so it was very, very nice.
0:11:38 > 0:11:44It was so tasty, plenty of cheese in there and the honey dressing was
0:11:44 > 0:11:48absolutely wonderful along the salad and really nice, fresh, salad. Beautiful.
0:11:48 > 0:11:54I honestly think if I'd had that starter anywhere in the world, it couldn't have been better.
0:11:54 > 0:11:56I really, really enjoyed it, it was wonderful.
0:11:56 > 0:12:02I think if I had to be really over critical, possibly the tartlet could have had a bit more flavour to it,
0:12:02 > 0:12:06but that's being very critical but it was really, really good.
0:12:09 > 0:12:13They've wolfed it down! Empty plates all round!
0:12:13 > 0:12:14Fantastic!
0:12:14 > 0:12:17That's quite an act to follow.
0:12:17 > 0:12:21So what French fancies has Matthew got lined up?
0:12:21 > 0:12:27For his starters, there's a choice of Asian-style prawns in chilli and tomato sauce
0:12:27 > 0:12:30with ginger and fresh herbs,
0:12:30 > 0:12:35or Italian-inspired roasted red pepper soup with home-made pesto.
0:12:35 > 0:12:37It doesn't sound very French to me!
0:12:37 > 0:12:40The prawn dish is certainly one of my favourite recipes.
0:12:40 > 0:12:46It's got so many different ingredients but you can taste every one with each mouthful
0:12:46 > 0:12:49and then the roasted red pepper soup with tomato,
0:12:49 > 0:12:53again it's a classic tomato soup but with the roasted red pepper
0:12:53 > 0:12:55it just gives that extra burst of flavour.
0:12:55 > 0:12:58These two starters probably wouldn't be two that I'd pick
0:12:58 > 0:13:00if I was out in a restaurant.
0:13:00 > 0:13:03The sauce with the tiger prawns seems,
0:13:03 > 0:13:08a bit grown-up for me and the soup seems a bit rich.
0:13:08 > 0:13:14Mid-morning and Matthew got cracking on those 'grown-up' rich dishes.
0:13:14 > 0:13:17He's got in plenty of practice on friends and family
0:13:17 > 0:13:20but today is his first bash at cooking for paying strangers.
0:13:20 > 0:13:26When the heat is on, later on tonight, it's going to be interesting. I mean I'm,
0:13:27 > 0:13:30I'm used to cooking for say four to six,
0:13:30 > 0:13:35but not offering them the choice of two starters, two mains and two desserts.
0:13:35 > 0:13:41That's going to be my biggest challenge, actually keeping everything warm and ready to serve.
0:13:41 > 0:13:46Outside, Rob is starting the soup on the barbecue, as you do!
0:13:46 > 0:13:52Well, we're roasting the peppers to give them that really char-grilled flavour
0:13:52 > 0:13:57so you've got to get them nice and black so that char grilled flavour really goes through the pepper.
0:13:57 > 0:14:01When you blitz it and fry it off then it actually flavours the whole soup.
0:14:01 > 0:14:04The blacker the better, really, because they're easier to peel!
0:14:04 > 0:14:10Looking good! Once they've been skinned, into the blender they go.
0:14:10 > 0:14:13I'm just trying to create more or less like a paste.
0:14:13 > 0:14:18It's going to be fried off now with the onions.
0:14:18 > 0:14:22This soup is just bursting with flavours,
0:14:22 > 0:14:25because everything is fresh and nothing from the tin.
0:14:25 > 0:14:30There are around ten red peppers gone in there so the red pepper soup
0:14:30 > 0:14:33could have cost, with the other ingredients, about £14 to make.
0:14:33 > 0:14:36That's a whole lot of soup.
0:14:36 > 0:14:41Once organic tomatoes and chicken stock were added, it's all blended again.
0:14:41 > 0:14:42I hope Matthew gets plenty of orders
0:14:42 > 0:14:47or there will be an awful lot of leftovers or an awful lot of his budget down the drain.
0:14:47 > 0:14:49That is perfect!
0:14:49 > 0:14:55And in a bid for perfection, Matthew gets himself ready with a look borrowed from his culinary hero.
0:14:55 > 0:14:57What do you want today,
0:14:57 > 0:15:01like Marco Pierre, but we don't know how to do it. I haven't got a clue.
0:15:01 > 0:15:04I wonder if he'll be as temperamental.
0:15:04 > 0:15:06Where is my olive oil?
0:15:06 > 0:15:11I'm a big lover of Marco Pierre and, to be honest, when I'm in
0:15:11 > 0:15:16the kitchen and especially when you're over the stove, you tend to sweat quite a bit
0:15:16 > 0:15:18so it's not just for looking like Bruce Lee,
0:15:18 > 0:15:21it's just to stop you from sweating into the food, really.
0:15:24 > 0:15:30With the diners settled in, Matthew's second starter, the tiger prawns, are cooked to order
0:15:30 > 0:15:33and there are yet more tomatoes in the chilli sauce.
0:15:33 > 0:15:35Not sure Marco Pierre would make that mistake.
0:15:38 > 0:15:40I've got everything ready to go, to be honest.
0:15:40 > 0:15:42It's just a case of taking the orders now.
0:15:42 > 0:15:48Sadly, when the orders do come in, there are not nearly enough for that costly soup.
0:15:48 > 0:15:50That's lovely, thanks.
0:15:50 > 0:15:52Five prawns.
0:15:52 > 0:15:54- One soup.- Yeah.
0:15:54 > 0:15:57Three tiger prawns, one soup, and that's the table of four.
0:15:57 > 0:16:00- Right.- OK.
0:16:00 > 0:16:03I knew it, I knew the prawns!
0:16:03 > 0:16:06I think we may not have enough prawns!
0:16:06 > 0:16:13No, we will have enough prawns, it's just I've made enough soup for about 20 people, so,
0:16:14 > 0:16:20yes, we could have saved quite a bit of the profit, to be honest.
0:16:20 > 0:16:22It's more expensive to make the soup.
0:16:22 > 0:16:27Oh, well, with 18 servings to spare, that'll keep you going for a month or more.
0:16:27 > 0:16:31Matthew is serving his prawns in ramekins - maybe it's French,
0:16:31 > 0:16:36maybe it's what Marco Pierre would do, but will the diners ultimately approve?
0:16:36 > 0:16:41In the privacy of their den, what are the verdicts?
0:16:44 > 0:16:48Unfortunately they came in a ramekin
0:16:48 > 0:16:53which should have been then put on a plate because we'd got nowhere
0:16:53 > 0:17:00after we'd finished with our utensils to put the utensils, there was no plate underneath it.
0:17:00 > 0:17:05The starter was to die for, I cannot fault it.
0:17:07 > 0:17:11I thought that was absolutely fantastic. I've even asked for the recipe from the chef.
0:17:11 > 0:17:16Well, I had the tiger prawns.
0:17:16 > 0:17:20They were absolutely gorgeous - quite zingy and zesty,
0:17:20 > 0:17:24had quite a bite to them, very succulent, lots of them.
0:17:24 > 0:17:27I think it was just a perfect starter all round.
0:17:27 > 0:17:31Perfect'! Well, you can't get better than that, so what about the soup?
0:17:31 > 0:17:36The soup that I had was really, really nice, I thoroughly enjoyed that.
0:17:36 > 0:17:42I had the roasted pepper tomato soup, which was really nice.
0:17:42 > 0:17:44That is restaurant quality. Lovely.
0:17:44 > 0:17:47- Definitely.- Yes, restaurant quality.
0:17:47 > 0:17:49We've done it.
0:17:49 > 0:17:52Whoa, whoa, calm down, now.
0:17:52 > 0:17:53Excellent, buddy.
0:17:58 > 0:18:01There's a lot to be said for sticking with what you do best
0:18:01 > 0:18:05and Caroline's rustic starters seem to have gone down a treat
0:18:05 > 0:18:11and Matthew's more flamboyant dishes have whetted his diners' appetites, too.
0:18:11 > 0:18:14So now it's all about the mains.
0:18:14 > 0:18:21Caroline is keeping it sweet and simple with an Autumn pork casserole, flavoured with cider.
0:18:22 > 0:18:27Or baked salmon with a parmesan crust and white wine sauce.
0:18:30 > 0:18:33Well, I love salmon and as long as you cook it right
0:18:33 > 0:18:37and when you've got the parmesan crust and the white wine sauce,
0:18:37 > 0:18:38it's just a really nice dish.
0:18:38 > 0:18:42And the pork casserole, we're going to make that up as we go along.
0:18:42 > 0:18:44The two dishes look very nice.
0:18:44 > 0:18:47They're certainly not something that you'd probably see in a restaurant.
0:18:47 > 0:18:50I mean a casserole is a casserole
0:18:50 > 0:18:53and I don't find either of them very challenging.
0:18:53 > 0:18:57Early afternoon and Caroline got cracking on the pork casserole,
0:18:57 > 0:19:01you know, the one Matthew thinks is just, well, a casserole.
0:19:01 > 0:19:04Just going to add the onions and mushrooms now
0:19:04 > 0:19:07and then we'll get it on the Aga ready to go,
0:19:07 > 0:19:09otherwise the pork will be a bit tough.
0:19:09 > 0:19:15A couple of hours so it's nice and tender because there's nothing worse than having tough meat.
0:19:15 > 0:19:18We don't really have an official recipe for the pork casserole,
0:19:18 > 0:19:21we just sort of put everything in.
0:19:21 > 0:19:26So she nonchalantly chucks in the onions and mushrooms with the cubes of pork.
0:19:28 > 0:19:30But two hours later...
0:19:30 > 0:19:33Ooh, it's not looking good.
0:19:33 > 0:19:37The pork looks a bit oily but we're going to thicken the sauce up.
0:19:37 > 0:19:40Hopefully, that will sort it out.
0:19:40 > 0:19:43So in goes some cornflour to try and soak it up.
0:19:43 > 0:19:46Hope it works or she won't have happy diners!
0:19:46 > 0:19:47We're not worried.
0:19:47 > 0:19:49We don't get worried.
0:19:49 > 0:19:51- Much!- About much!
0:19:52 > 0:19:55But after another spell in the oven,
0:19:55 > 0:19:58come service time the cornflour seems to have done the trick.
0:19:58 > 0:20:01Let us know what you think, Sarah.
0:20:01 > 0:20:03Hot!
0:20:03 > 0:20:05Not spicy hot, you mean as boiling hot?
0:20:05 > 0:20:07No, temperature. No, it's really good, actually.
0:20:07 > 0:20:10- It's gone a lot creamier than it was earlier.- Oh, good.
0:20:10 > 0:20:14And Caroline is starting to feel confident about her diners' generosity.
0:20:14 > 0:20:18Between £20 and £25, or is that asking a bit much?!
0:20:18 > 0:20:23I was hoping in that box there would be £275 to £300.
0:20:23 > 0:20:27Ooh, I should thank your lucky stars Matthew is not in the restaurant.
0:20:27 > 0:20:33The salmon is cooked to order. Now, the parmesan crust should be crunchy but the fish good and succulent.
0:20:33 > 0:20:35Got it right, girls?
0:20:35 > 0:20:38- Oh, God that looks good. - That looks amazing now.
0:20:38 > 0:20:42- Wow!- Do you want to stick on the... - On there?
0:20:42 > 0:20:43Yeah, just for now.
0:20:43 > 0:20:48To accompany both dishes, lots of vegetables, and out it all goes.
0:20:48 > 0:20:51There you go.
0:20:51 > 0:20:55- Oh, wow!- Can I get anything for anybody at all?
0:20:55 > 0:20:58- We're all right.- Everyone is OK at the moment?- Looking good.
0:20:59 > 0:21:01- Enjoy!- Thank you!
0:21:03 > 0:21:06So far, so good, but what does it taste like?
0:21:08 > 0:21:16It was quite simple, quite homely winter comfort food but it was really lovely.
0:21:16 > 0:21:18For the main course I had the pork casserole
0:21:18 > 0:21:22and the pork was so tender, it was really beautifully cooked.
0:21:22 > 0:21:24Beautifully tender pork.
0:21:24 > 0:21:28The pork was delicious, I have to say.
0:21:28 > 0:21:30Lovely and tender, nice sauce.
0:21:30 > 0:21:33And what about the salmon?
0:21:33 > 0:21:35The salmon was beautifully cooked,
0:21:35 > 0:21:38just cooked, just perfect.
0:21:38 > 0:21:41Nice and fresh tasting and...
0:21:41 > 0:21:44left a clean taste in my mouth, which is what I like, so it was good.
0:21:44 > 0:21:47Can Caroline make it a clean sweep with the vegetables?
0:21:47 > 0:21:51The vegetables were absolutely fantastic and so many of them
0:21:51 > 0:21:54and lots of variety and all cooked wonderfully,
0:21:54 > 0:21:56Apart from the broccoli. I thought the broccoli was a little bit
0:21:56 > 0:22:01on the tough side but apart from that, it was great, to be honest, really good.
0:22:01 > 0:22:06Not quite perfection then, but that's going to take a bit of beating.
0:22:06 > 0:22:11For his mains, Matthew has got his signature dish lined up.
0:22:11 > 0:22:15Chicken wrapped in Parma ham with a garlic and white wine sauce
0:22:15 > 0:22:19served with horseradish mash and caramelised onions.
0:22:20 > 0:22:25Or salmon roulade with dill sauce and seasonal vegetables.
0:22:27 > 0:22:32The chicken dish wrapped in Parma ham is certainly my favourite dish
0:22:32 > 0:22:33and my signature dish.
0:22:33 > 0:22:37The horseradish mash stack topped with caramelised onions
0:22:37 > 0:22:39gives that dish just that extra bite.
0:22:39 > 0:22:40I'd go for both of these mains.
0:22:40 > 0:22:44They both sound really nice, but I'm not sure about the horseradish mash.
0:22:44 > 0:22:49Just before lunch, Matthew has started his salmon roulade.
0:22:49 > 0:22:52It's certainly one of the hardest dishes to do.
0:22:52 > 0:22:57It's maybe one of the most impressive but there is a lot of work involved.
0:22:57 > 0:23:00Some people don't even know what a roulade is.
0:23:00 > 0:23:02Ooh! And for those who don't know,
0:23:02 > 0:23:07this roulade is basically thin slices of salmon rolled around a salmon mousse
0:23:07 > 0:23:12but, being a loyal Welshman, there's a nod to his homeland with leeks for the outer layer.
0:23:12 > 0:23:14A lot of people use largely spinach.
0:23:14 > 0:23:15It is a little bit different
0:23:15 > 0:23:19so I'm just hoping that the diners will pick up on that.
0:23:19 > 0:23:24For the mousse, he blends raw salmon, lots of cream - yum! -
0:23:24 > 0:23:28egg whites and lemon juice with a pinch of cayenne pepper.
0:23:28 > 0:23:29And that's perfect.
0:23:31 > 0:23:35Then there's the tricky business of assembling it.
0:23:35 > 0:23:39Taking thin slivers or escalopes of the salmon,
0:23:39 > 0:23:43got to make sure that they're not too thick,
0:23:43 > 0:23:46just nice thin layers like that.
0:23:46 > 0:23:52Matthew adds a layer of Parma ham, then the mousse, and then he's ready to roll, literally!
0:23:52 > 0:23:55Try and keep it as tight...
0:23:56 > 0:24:01as possible and just keep on rolling and making sure that the salmon mousse and everything
0:24:01 > 0:24:03doesn't creep forward with it.
0:24:03 > 0:24:08Done like a master! Cor, Marco Pierre would be proud!
0:24:08 > 0:24:10And then, refrigerate.
0:24:10 > 0:24:13Matthew's other main dish is cooked to order,
0:24:13 > 0:24:15Parma ham-wrapped chicken
0:24:15 > 0:24:19is pan fried before being finished off in the oven.
0:24:19 > 0:24:21And Matthew is really getting into character.
0:24:23 > 0:24:26You'd swear I wasn't in my own home.
0:24:26 > 0:24:28I just feel as if I am in a restaurant!
0:24:28 > 0:24:32That's absolutely perfect!
0:24:32 > 0:24:34I'm a bit worried, to be honest, because I feel as though I'm too organised
0:24:34 > 0:24:38and as if something's going to kick me in the teeth very soon.
0:24:38 > 0:24:42Well, he might have just taken one step closer to dental disaster.
0:24:43 > 0:24:45Rather than serve table by table,
0:24:45 > 0:24:50he's decided to serve all the fish first and then the chicken.
0:24:50 > 0:24:53Perfect, absolutely perfect.
0:24:53 > 0:24:55I'm thrilled to bits with that.
0:24:55 > 0:24:58Aw, that roulade looks so good!
0:24:58 > 0:25:02Oh, no, he's covering it all with a dill sauce!
0:25:02 > 0:25:04Salmon.
0:25:04 > 0:25:09As the salmon roulades hit the tables, Matthew starts to plate up the chicken.
0:25:09 > 0:25:11Right, Rob, plates please.
0:25:11 > 0:25:17With no sign of the chicken, the diners are faced with a social dilemma.
0:25:17 > 0:25:19Are we starting?
0:25:19 > 0:25:21- No.- We'd better wait.
0:25:21 > 0:25:25I'll be polite and wait for you to have yours before I start.
0:25:25 > 0:25:28Come on, Matthew. Get on with that chicken.
0:25:28 > 0:25:33Your fish diners are going to die of politeness if you don't hurry up!
0:25:33 > 0:25:36- You can have some of my chicken, then.- Spoon ready for me, please.
0:25:36 > 0:25:39Take it easy now. The last thing you want to do is drop that.
0:25:40 > 0:25:42OK.
0:25:42 > 0:25:44Can I start taking them out, yeah?
0:25:45 > 0:25:47Thank you.
0:25:47 > 0:25:52Oh, ten minutes later and the chicken finally flutters out of the kitchen,
0:25:52 > 0:25:57but in the meantime, that salmon is now as chilly as the waters it once swam in.
0:25:57 > 0:26:01All ours are cold, cold when they were brought.
0:26:01 > 0:26:04- Right, OK.- And we've had to wait for the chicken.- No worries, OK.
0:26:04 > 0:26:09And the diners have gone cold on it, too.
0:26:09 > 0:26:12The plate was cold, the food was cold.
0:26:12 > 0:26:14Very disappointed, really, to be honest.
0:26:14 > 0:26:18But I looked at Julie's chicken and I wish I'd ordered the chicken.
0:26:18 > 0:26:24Oh, Matthew, what would Marco Pierre say and what has it done to your chances of a profit?
0:26:24 > 0:26:27I normally don't like to complain
0:26:27 > 0:26:32but it was too cold and I had to send it back.
0:26:32 > 0:26:34The three ladies, they're saying it's cold.
0:26:34 > 0:26:36- Which is cold?- Everything.
0:26:36 > 0:26:39- That's three come back, is it?- Yeah.
0:26:39 > 0:26:44I felt really guilty, because Sarah, again, is so nice.
0:26:44 > 0:26:45- Thank you.- Chef sends his apologies.
0:26:45 > 0:26:47- That's OK.- Enjoy it. - Thanks a lot.
0:26:47 > 0:26:53Yes, Sarah is lovely, but that may be cold comfort after the salmon.
0:26:53 > 0:26:55Ooh, we'd better hope his chicken wows them.
0:26:55 > 0:26:59I had chicken, and that was really, really nice, the mashed potato was
0:26:59 > 0:27:04really creamy and the chicken was succulent and really flavoursome.
0:27:04 > 0:27:10If I am to be just a little bit critical, the chicken breast may have been a little bit dry.
0:27:10 > 0:27:16Oh, dear! Main course service has certainly delivered Matthew that kick in the teeth.
0:27:16 > 0:27:18That was...
0:27:20 > 0:27:23..amazing, stressful,
0:27:23 > 0:27:25tiring,
0:27:25 > 0:27:27frustrating
0:27:27 > 0:27:31but I'm so happy that the main course has gone.
0:27:34 > 0:27:40So, Caroline's improvised pork casserole and salmon have done the trick.
0:27:40 > 0:27:44There is nothing like good old-fashioned country home cooking.
0:27:44 > 0:27:50Now Matthew might pay the price for his decision to serve first the salmon and then the chicken
0:27:50 > 0:27:55and it has left his diners politely waiting as their food goes cold
0:27:55 > 0:28:00but there's still everything to play for as we head into desserts.
0:28:00 > 0:28:06For her desserts, Caroline is serving lemon cheesecake with a raspberry coulis.
0:28:07 > 0:28:14Or spiced apple and plum crumble with a hazelnut topping and home-made ice cream.
0:28:14 > 0:28:17The lemon cheesecake is my favourite dessert
0:28:17 > 0:28:20and it came from a neighbour of ours years ago
0:28:20 > 0:28:21and we've always been making it
0:28:21 > 0:28:25and it's nice and light and not too heavy after a main meal.
0:28:25 > 0:28:29Now these desserts I do find very exciting and I would expect to see
0:28:29 > 0:28:33these in a restaurant and I would be very happy if I did.
0:28:33 > 0:28:35Ooh, glad about that, Matthew.
0:28:35 > 0:28:38Mid-morning and first to be prepped was the cheesecake
0:28:38 > 0:28:40and this time there's nothing made up about this recipe.
0:28:40 > 0:28:43There's a meticulous method to follow.
0:28:43 > 0:28:46You've got about six different parts.
0:28:46 > 0:28:53You've got egg yolks and caster sugar, whisked up and you have to whisk up the egg whites, cream,
0:28:53 > 0:28:59gelatine dissolved just to get it to stay firm, so it's a very complicated recipe which we're not used to.
0:28:59 > 0:29:02Now, gelatine is crucial to this recipe
0:29:02 > 0:29:08and it needs to go clear before it can be used, but Abi's in a bit of a fog.
0:29:08 > 0:29:12- Is this right, Sarah? - It's meant to go clear.
0:29:12 > 0:29:14It's meant to go clear, is it?
0:29:14 > 0:29:18Yeah, it's what's going to hold it firm so when you cut a slice it will stay as a slice
0:29:18 > 0:29:23and not just collapse all over the plate but it won't go clear at the moment so I'm having to hold fire.
0:29:23 > 0:29:27I'm just worrying the eggs and whipped cream are going to go a bit hard in the meantime.
0:29:27 > 0:29:31- So, Sarah steps in. - How was the gelatine?
0:29:31 > 0:29:33It's not looking good, actually.
0:29:33 > 0:29:35I don't know why it won't go clear today.
0:29:35 > 0:29:39- The other day when you made it, it went clear?- Yeah.
0:29:39 > 0:29:42Well, perhaps we just haven't got the water hot enough.
0:29:42 > 0:29:49I'd like the gelatine to hurry up so we can get the cheesecake finished so it's got all day to set.
0:29:49 > 0:29:53And then Caroline decides to have a go. How many cooks does it take?
0:29:53 > 0:29:55Right, we're going to scrap it. We're going to start again.
0:29:59 > 0:30:05It's not exactly rocket science but if I don't get it right, then the cheesecake won't set.
0:30:05 > 0:30:07We won't have a cheesecake.
0:30:07 > 0:30:12Well, it may not be rocket science but with three cooks on the case, can they finally crack it?
0:30:15 > 0:30:20Sort of, but if we don't hurry up, we won't have the cheesecake.
0:30:20 > 0:30:22Yep, it's going in now, anyway.
0:30:22 > 0:30:26The gelatine, some soft cheese, eggs, cream and lemon zest
0:30:26 > 0:30:30are finally blended together and then into the fridge it goes.
0:30:30 > 0:30:32Hope it sets!
0:30:32 > 0:30:35Fingers crossed! I think it's fingers and toes crossed.
0:30:38 > 0:30:42- Seven hours later... - So if it hasn't worked,
0:30:42 > 0:30:45then the cheesecake will end up
0:30:45 > 0:30:48all over the kitchen unit.
0:30:52 > 0:30:54- Ooh!- That's it. Keep going.
0:30:55 > 0:30:58- Yeah, that's fine.- Good.
0:31:00 > 0:31:02Aah, success.
0:31:02 > 0:31:04- Wow!- Good! Woo!
0:31:04 > 0:31:10And with the spiced apple and plum crumbles baked to order, pudding is served.
0:31:22 > 0:31:25There's extra cream in the jug if anybody wants it, but if you need any more, just...
0:31:25 > 0:31:28Thank you very much.
0:31:28 > 0:31:30Enjoy!
0:31:30 > 0:31:35So, has Caroline managed to give her diners their just desserts?
0:31:35 > 0:31:37The dessert is delicious. Very good.
0:31:37 > 0:31:40Mmm, lovely.
0:31:40 > 0:31:44Very light and fluffy and fresh, yep.
0:31:44 > 0:31:46It's lovely.
0:31:50 > 0:31:52I'm very much enjoying my dessert.
0:31:52 > 0:31:55I like the hazelnut topping, particularly.
0:31:55 > 0:31:57Beautiful cheesecake.
0:31:57 > 0:31:59A light, citrussy zing.
0:31:59 > 0:32:02It's really, really pleasant and refreshing and just what I needed
0:32:02 > 0:32:06after I'd pigged out on everything else.
0:32:06 > 0:32:08A perfect finish to the meal, it was really lovely.
0:32:08 > 0:32:12I was saying earlier that I thought Caroline was quite an average cook
0:32:12 > 0:32:16- and I think I'm going to have to eat my words!- Yes, I think you might!
0:32:16 > 0:32:20Well, that's some act to follow for Matthew.
0:32:20 > 0:32:25He's counting on some luscious creamy classics - profiteroles,
0:32:25 > 0:32:27or creme brulee.
0:32:30 > 0:32:34Both of these desserts are a French classic but my favourite
0:32:34 > 0:32:38has to be the chocolate profiteroles filled with the vanilla and almond cream
0:32:38 > 0:32:43which just gives it that sweetness which goes perfectly with that hot chocolate sauce.
0:32:43 > 0:32:46They sound delicious but I think he's very brave
0:32:46 > 0:32:48going to profiteroles because they're quite difficult to make.
0:32:48 > 0:32:51Me too, Caroline.
0:32:51 > 0:32:54Just after lunch, Matthew and Rob started work on the puds.
0:32:54 > 0:32:59We're now making the mixture for the creme brulee,
0:32:59 > 0:33:04so it's milk, double cream, vanilla pod.
0:33:04 > 0:33:07This is a fresh vanilla pod
0:33:07 > 0:33:12and this is what's going to give the creme brulee its biggest flavour.
0:33:12 > 0:33:17It's basically an opulent set custard, flavoured with vanilla.
0:33:17 > 0:33:20The seeds are infused in cream and then whisked into a mixture of
0:33:20 > 0:33:23eggs and sugar until it begins to thicken.
0:33:25 > 0:33:29What I'm doing here is scooping the foam
0:33:29 > 0:33:32off the top of the creme brulee mixture
0:33:32 > 0:33:34because...
0:33:34 > 0:33:38if you don't do it, it will burn when we put it in the oven.
0:33:38 > 0:33:42Yes, you wouldn't want Marco... I mean Matthew, in a froth.
0:33:42 > 0:33:46We're just taking away now some more of the bubbles which Rob has left in there.
0:33:46 > 0:33:52- I think he done it just to wind me up to see if I was on the ball. - Oh, Rob, how could you!
0:33:52 > 0:33:53Yes, that's exactly what I did!
0:33:53 > 0:33:58He does tend to try and catch me out in the kitchen quite regular.
0:33:58 > 0:34:01He'll give me little hurdles to...
0:34:01 > 0:34:04try and jump but I always manage to get over that.
0:34:04 > 0:34:06The thing is, it improves his skill levels.
0:34:06 > 0:34:11If I didn't do that then he'd never get any better as a cook, would he, so...
0:34:12 > 0:34:18The bubble-free liquid is sieved and poured into ramekins ready to be cooked to order.
0:34:18 > 0:34:23Next, Matthew tackles the delicate pastry for the profiteroles.
0:34:25 > 0:34:28Choux pastry is certainly not one of these just
0:34:28 > 0:34:34to make it, I do think if you're making it for quite a few people you do need two people on hand.
0:34:34 > 0:34:41Flour is added to a mixture of milk, water and butter with Rob acting as a human mixing machine.
0:34:41 > 0:34:44Pretty heavy work on the old arm.
0:34:44 > 0:34:47That's looking pretty good now.
0:34:47 > 0:34:49- Are you happy, Rob? - Yeah, I'm pretty happy with that.
0:34:49 > 0:34:52Looking good.
0:34:53 > 0:34:57Then egg yolks are slowly added as Rob is turned up to full speed.
0:35:00 > 0:35:04I do like to see Rob working quite a bit in the kitchen.
0:35:04 > 0:35:08Well, you wouldn't expect Marco Pierre to do his own stirring, would you?
0:35:08 > 0:35:12When you lift the spoon up, it should just drop off nicely.
0:35:16 > 0:35:18Yep, it's perfect.
0:35:18 > 0:35:23The finished pastry is meticulously piped onto a baking tray.
0:35:23 > 0:35:28Pretty, the texture is gorgeous and they're now ready to be put into the oven.
0:35:28 > 0:35:31Once cooked, they'll be cooled and filled with cream,
0:35:33 > 0:35:37and Matthew is planning on a smooth and luxuriant chocolate sauce to go with them.
0:35:37 > 0:35:40Chocolate is blended with orange juice and golden syrup
0:35:40 > 0:35:44but it's not going as smoothly as Matthew would like.
0:35:44 > 0:35:48We had a beautiful chocolate sauce which was nearly ready
0:35:48 > 0:35:53and then right at the end I added the orange juice, well fresh orange,
0:35:53 > 0:35:56and it just reacted with the chocolate
0:35:56 > 0:36:00and whether it's chilled it too quick or it's reacted,
0:36:00 > 0:36:03- it's turned into, what would you call that?- Cow pat.
0:36:03 > 0:36:05Cow pat!
0:36:05 > 0:36:10Mmm, it looks like the sort of thing you might expect to find in Caroline's farmyard.
0:36:10 > 0:36:13Profiteroles with cow pat. Nice(!)
0:36:13 > 0:36:16I think we'll do the chocolate sauce fresh,
0:36:16 > 0:36:20because we can't really afford to mess up another one.
0:36:20 > 0:36:22Better luck later.
0:36:22 > 0:36:26But later that evening as his diners await their desserts,
0:36:26 > 0:36:28Matthew runs into more trouble.
0:36:28 > 0:36:33The blow torch he needs to caramelise his creme brulee topping is broken.
0:36:33 > 0:36:37We've actually had to grill them, which I don't like doing.
0:36:37 > 0:36:40When you grill them, it tends to burn them a lot more easier.
0:36:40 > 0:36:43With the flame, you can control the heat and it caramelises them a bit more.
0:36:43 > 0:36:45When you grill them,
0:36:45 > 0:36:47it tends to heat the mixture as well, the creme brulee.
0:36:47 > 0:36:53Oh, no, after all that fiddling about removing the air bubbles, it's Matthew who's wound up deflated!
0:36:53 > 0:36:56I'm absolutely gutted about that.
0:36:56 > 0:37:00Hopefully their second bash at making chocolate sauce with the profiteroles
0:37:00 > 0:37:02will end up looking less farmyardy.
0:37:04 > 0:37:06- OK?- Yes.
0:37:08 > 0:37:11- Mm, yep.- Good.- Excellent!
0:37:11 > 0:37:15So, a quick sift of icing sugar and they're off.
0:37:15 > 0:37:17First two creme brulees.
0:37:17 > 0:37:22- Yeah, you have them ready now, yeah? - Yeah, well the brulee is devastated.
0:37:22 > 0:37:26I am gutted, really gutted about that
0:37:26 > 0:37:30and I'm just hoping that the customers are
0:37:30 > 0:37:34pretty lenient and, you know, don't penalise me too much just for that.
0:37:34 > 0:37:36Let's see, shall we.
0:37:36 > 0:37:39I had the profiteroles. The chocolate was beautiful on them,
0:37:39 > 0:37:42nice and creamy and the pastry was beautiful.
0:37:42 > 0:37:47The profiteroles, very chocolaty, very rich,
0:37:47 > 0:37:49nice little taste of almond in there as well. Very nice.
0:37:49 > 0:37:56I had the creme brulee which incidentally is my favourite dessert and it was absolutely beautiful,
0:37:56 > 0:37:58one of the nicest I've ever tasted.
0:37:58 > 0:38:02But unfortunately the torch had packed in when it got to the table
0:38:02 > 0:38:05so it was a bit difficult for them to get the topping on it properly.
0:38:05 > 0:38:11He had a few problems, he had to grill it, so mine was half crisp and half flaccid.
0:38:11 > 0:38:14Hmm! I've never heard a creme brulee described like that before!
0:38:16 > 0:38:19If you're a creme brulee lover, you would certainly know whether it's been grilled
0:38:19 > 0:38:22or whether it's been flamed.
0:38:22 > 0:38:25- Did you roll with it?- Yeah.
0:38:25 > 0:38:26It's not the end of the world. It's...
0:38:26 > 0:38:28- C'est la vie.- You live and learn.
0:38:28 > 0:38:30See, French, c'est la vie!
0:38:30 > 0:38:32Yes!
0:38:32 > 0:38:34Hello.
0:38:34 > 0:38:40After a long day slaving in the kitchen, the cooks finally get to meet their diners.
0:38:41 > 0:38:44- Did you all enjoy it? - ALL: Yes!
0:38:44 > 0:38:47- Oh, good. - And despite the problems, Matthew receives
0:38:47 > 0:38:50a warm reception from his guests
0:38:50 > 0:38:54and, after surviving his trial by no fire for his brulees, he's buzzing!
0:38:54 > 0:38:58Bon Appetit. Bon Appetit!
0:38:58 > 0:39:02That was something else.
0:39:04 > 0:39:07I can't believe I'm crying! I think I'm crying...
0:39:11 > 0:39:13Bless her heart!
0:39:15 > 0:39:20But now it's time for the diners to decide how much they think their evening is worth.
0:39:20 > 0:39:24It's up to them how much or how little they pay
0:39:24 > 0:39:29and neither cook has any idea how much their guests will part with.
0:39:29 > 0:39:30So, can they make a profit?
0:39:31 > 0:39:36Caroline has only spent £66 on her traditional farmhouse fare
0:39:36 > 0:39:41so she needs to take nearly £7 a head if she's to go into profit.
0:39:41 > 0:39:44So, what did her diners make of their evening?
0:39:44 > 0:39:48We thoroughly enjoyed the evening, we enjoyed the food and we had a great time.
0:39:48 > 0:39:52We thought we had great food and great service, really enjoyed it.
0:39:52 > 0:39:56Some of the portions, for me, of the salmon was a little bit small.
0:39:56 > 0:40:00I really enjoyed the meal but some of the vegetables were a little bit too hard for me.
0:40:00 > 0:40:03And the texture of the ice cream was a little bit random.
0:40:03 > 0:40:07I'm hoping that they're all feeling really full and happy
0:40:07 > 0:40:12and they'll be nice and generous and pay us lots of money but...
0:40:12 > 0:40:16perhaps they're poor farmers and they can't afford to!
0:40:20 > 0:40:24Matthew spent another £10 on his French bistro chic,
0:40:24 > 0:40:31so if he is to make a profit, he needs nearly £8 a head, but can he pull it out of the bag?
0:40:31 > 0:40:33It was an experience never to forget, 100%,
0:40:33 > 0:40:36- Something different, - Absolutely brilliant!
0:40:36 > 0:40:39- The food has been really, really nice.- Good company.
0:40:39 > 0:40:41I think they worked really hard tonight.
0:40:41 > 0:40:48The service was wonderful, the ambience of the evening, the food quality was great.
0:40:48 > 0:40:51OK, thanks for that. All right, son.
0:40:51 > 0:40:53You did a fantastic job, well done.
0:40:53 > 0:40:56We all did! Aaah!
0:40:57 > 0:40:59Do this next week, shall we!
0:41:01 > 0:41:03No way!
0:41:06 > 0:41:10Wow, what an amazing night you both had.
0:41:10 > 0:41:14A lot of good times, a few bad, maybe, and your creme brulee,
0:41:14 > 0:41:16first your mate put bubbles in it
0:41:16 > 0:41:18and then your blow torch didn't work!
0:41:18 > 0:41:22Well, I was shocked when they came back
0:41:22 > 0:41:29and there were empty dishes and they said it was absolutely amazing, so I was...
0:41:29 > 0:41:33One diner actually said it was the best creme brulee she had ever had!
0:41:33 > 0:41:36I was very, very happy with that!
0:41:36 > 0:41:38I've got a little present for you.
0:41:38 > 0:41:40Just so that that never happens again!
0:41:40 > 0:41:43It's got gas in it, love!
0:41:43 > 0:41:47- Thank you very much. - Will it become a regular, Bon Appetit, at your house?
0:41:47 > 0:41:52Well, to be honest, so many people said "you've got to keep the restaurant open."
0:41:52 > 0:41:54They said "we'd certainly come back again."
0:41:54 > 0:41:57As soon as I turned to my wife, she said, "you can forget it!"
0:41:57 > 0:42:01She said she didn't want anybody else in the house.
0:42:01 > 0:42:04I'd love to do it in a professional kitchen but I certainly wouldn't do it in the house again.
0:42:04 > 0:42:06What was your highlight?
0:42:06 > 0:42:09I think when my two friends were coming back
0:42:09 > 0:42:15with the empty plates with great big smiles and with good reactions that I knew everything was going well.
0:42:15 > 0:42:18You were really funny, actually, because so many of your dishes looked like they
0:42:18 > 0:42:23were going to be disasters, like the soup you thought was too thick, but actually people liked that.
0:42:23 > 0:42:25Yeah and the gelatine with the cheesecake,
0:42:25 > 0:42:28I was just so glad that it was setting and everything went OK, yeah.
0:42:28 > 0:42:31But actually it all came out brilliantly.
0:42:31 > 0:42:34- I had luck on my side, I think, on the day.- What was your best moment?
0:42:34 > 0:42:39To be honest, seeing my lounge transformed into a restaurant which has always been my dream, for them
0:42:39 > 0:42:45to see me over the stove and then, as I say, when the plates come back, you know, empty it was just,
0:42:45 > 0:42:51- really happy.- OK, guys, I'm sure you're dying to know if you made any money at all, yes?
0:42:51 > 0:42:57- Yes.- So, Caroline, you spent £66.47 which is hardly anything,
0:42:57 > 0:43:00a minuscule amount, it has to be said,
0:43:00 > 0:43:05and your diners donated £220.
0:43:05 > 0:43:07- Wow!- Phenomenal!
0:43:07 > 0:43:10- How do you feel about that?- Oh, very pleased, yeah, good, I'm glad.
0:43:10 > 0:43:14Which means you made a profit of £153.37 all for you.
0:43:14 > 0:43:16Thank you very much.
0:43:16 > 0:43:23And Matthew, you spent, again, quite a low amount, £76.31.
0:43:23 > 0:43:25Your diners donated £190
0:43:25 > 0:43:32so you made a profit of £113.69, so there is your cash.
0:43:32 > 0:43:35- Thank you very much.- Brilliant night, guys, absolutely brilliant!
0:43:35 > 0:43:36Thank you so much.
0:43:36 > 0:43:40And thank you, and I'll see you next time on Instant Restaurant.
0:43:53 > 0:43:57Subtitles by Red Bee Media Ltd
0:43:57 > 0:44:00E-mail subtitling@bbc.co.uk