0:00:02 > 0:00:06Two rival amateur cooks are converting their homes into restaurants.
0:00:06 > 0:00:09They have just one day and a budget of up to £200.
0:00:11 > 0:00:13It tastes good.
0:00:13 > 0:00:18Second lot of duck was slightly overdone, but what can I say?
0:00:18 > 0:00:20I can't undercook it.
0:00:20 > 0:00:21It's my fault.
0:00:21 > 0:00:2520 strangers will be judging the results.
0:00:25 > 0:00:31- It will be entirely up to the diners to decide how much or how little they pay.- Welcome to Waves.
0:00:31 > 0:00:35- Absolutely fantastic. - It was good but I can't eat it all.
0:00:35 > 0:00:37Dry, chewy, rubbery.
0:00:37 > 0:00:40I ate it because I was hungry.
0:00:40 > 0:00:45Can the cooks deliver the goods and will either of them make a profit?
0:00:53 > 0:00:56Hello and welcome to Instant Restaurant.
0:00:56 > 0:01:02Just imagine turning your home into a restaurant for one night only for paying guests.
0:01:02 > 0:01:09Well, today's two rivals are up for the challenge but do either of them have what it takes to make a profit?
0:01:12 > 0:01:17First up it's 43-year-old former air hostess Karen Squire, from Devon.
0:01:17 > 0:01:19That's fantastic, you are a life-saver.
0:01:19 > 0:01:23I've called my restaurant Arrival.
0:01:23 > 0:01:28The theme is that when I used to travel, every time I arrived somewhere, I'd generally go and eat.
0:01:28 > 0:01:30So you arrive and you eat.
0:01:30 > 0:01:34Years spent jetting around the world has spiced up her cuisine.
0:01:34 > 0:01:37I've been inspired from my travels to cook lots of different foods.
0:01:37 > 0:01:42I tend to go to restaurants and think, this is really nice, how can I cook it at home?
0:01:42 > 0:01:45I don't slavishly follow it but I adapt it.
0:01:45 > 0:01:50That would be my worst diner - if somebody doesn't like that foreign muck - because they would be a bit
0:01:50 > 0:01:53struggling in my restaurant.
0:01:53 > 0:02:00She's cooking against 55-year-old retired human resources manager Paul Kunzli, from Dorset.
0:02:00 > 0:02:02What am I doing?
0:02:02 > 0:02:05I've called for the restaurant Waves
0:02:05 > 0:02:07because we are by the sea and also I'm hoping
0:02:07 > 0:02:11to produce some waves of flavours for the customers.
0:02:11 > 0:02:14His inspiration to cook comes from his Austrian mother.
0:02:14 > 0:02:17She used to do some lovely Austrian dishes.
0:02:17 > 0:02:22At the time you couldn't get any recipe books, so I used to go back to her, ask her for the recipe,
0:02:22 > 0:02:29I'd then go and cook it and over time I managed to cook it the way my mum cooked it. Enjoying it.
0:02:29 > 0:02:32But today isn't just about culinary skills.
0:02:32 > 0:02:34The cooks also have to transform their homes
0:02:34 > 0:02:39into memorable restaurants aided by two helpers apiece.
0:02:40 > 0:02:43I don't want them too spread out, I want to create a nice, cosy atmosphere.
0:02:43 > 0:02:47All around the restaurant I'm going to have artefacts that I've picked up on my travels.
0:02:47 > 0:02:50So hopefully it will give the diners a nice ambience,
0:02:50 > 0:02:54something to look at and something they can talk about while waiting for the food to arrive.
0:02:54 > 0:02:56That's where I'm coming from.
0:02:56 > 0:03:02Karen's sous chef and general calming influence is her friend, Debbie.
0:03:02 > 0:03:04You couldn't use that for a bread roll, could you?
0:03:06 > 0:03:08Sometimes I get a bit...
0:03:08 > 0:03:14Shall we say emotional? And she'll always be calm and remind me I do know what I'm doing.
0:03:14 > 0:03:16That's all right... Is it?
0:03:16 > 0:03:19- Beautiful. - OK, we're going to do that one.
0:03:20 > 0:03:22You are so right.
0:03:22 > 0:03:28While front of house will be another friend, Jo, who will bring all her years of experience to bear.
0:03:28 > 0:03:31I started waitressing when I was 13.
0:03:31 > 0:03:34I stopped probably when I was 14.
0:03:36 > 0:03:39And I'm getting on a bit so...
0:03:39 > 0:03:42Hey, one eats out.
0:03:42 > 0:03:45You learn by osmosis, don't you?
0:03:45 > 0:03:49OK, so she'll be bringing her year of experience to bear.
0:03:49 > 0:03:55I might direct them to their seats in a cabin crew fashion. It depends how stressed I am.
0:03:55 > 0:03:59Turn around. Just let me know if it's too tight, Jo.
0:03:59 > 0:04:02As Karen dresses her team of hostesses and prepares
0:04:02 > 0:04:06to set the oven doors to manual, Jo starts getting into character.
0:04:09 > 0:04:11Where's the pilot?
0:04:12 > 0:04:17Meanwhile, Paul has recruited friend Mike and wife Lynn to his team.
0:04:17 > 0:04:19She's a fantastic help all the time.
0:04:19 > 0:04:23When I'm out in the kitchen anyway, when I'm cooking she'll always give
0:04:23 > 0:04:25me a hand. We tick together really well.
0:04:25 > 0:04:29I think I'm looking forward to people enjoying the food that Paul is preparing.
0:04:29 > 0:04:33Sadly, Mike doesn't appear quite so convinced.
0:04:33 > 0:04:39He is a good cook and a confident chap but he's really put himself under a lot of pressure with this.
0:04:40 > 0:04:42Fair play to him.
0:04:42 > 0:04:46And to light his diners' way, he's hanging icicles in his garden.
0:04:46 > 0:04:50But I'm not sure what they've got to do with waves.
0:04:50 > 0:04:53As soon as the people pull up outside they'll be some lights that look like...
0:04:53 > 0:04:57Actually in the shape of waves but they could be the front of a boat.
0:04:57 > 0:05:00They look all right.
0:05:00 > 0:05:05As they come down the drive, they'll be confronted by a boat with lights on it, again the waves.
0:05:05 > 0:05:07All nautical bits and pieces.
0:05:07 > 0:05:10The restaurant is very small.
0:05:10 > 0:05:13We like to call it a galley concept.
0:05:13 > 0:05:16When you are on a boat, things are tight.
0:05:16 > 0:05:20You might call it a galley concept. I hope your diners don't call it something else!
0:05:20 > 0:05:23On one wall is a ship's steering wheel.
0:05:23 > 0:05:28All around the top of the ceiling we're going to have the nautical ship signs.
0:05:28 > 0:05:32That looks really nice, it gives it a bit of colour in that room.
0:05:32 > 0:05:36Each cook has been given an allowance of up to £200.
0:05:36 > 0:05:42Karen has decided she needed £125 for her dining experience.
0:05:42 > 0:05:47So she must make £12.50 a head to break even.
0:05:47 > 0:05:52Paul has asked for just £87 for his restaurant, so his diners
0:05:52 > 0:05:56only need to muster up £8.70 each for him to cover his costs.
0:05:58 > 0:06:02So it's Karen and her trolley dollies....
0:06:02 > 0:06:05What we are going to do is get tomato sauce all down our tops.
0:06:05 > 0:06:10With or without tomato sauce, versus the good ship Paul and all who sail with him.
0:06:10 > 0:06:14Are you ready to go? Let's do this!
0:06:14 > 0:06:17Let's do this thing!
0:06:17 > 0:06:20Let's get this show on the road.
0:06:20 > 0:06:25Both restaurants will be judged by 10 hungry strangers.
0:06:25 > 0:06:27- Hello.- Hello, welcome.
0:06:27 > 0:06:28They've brought their appetites and their money with them,
0:06:28 > 0:06:33but how much cash they leave behind will be down to the quality of the evening.
0:06:33 > 0:06:35I'm just going to check your boarding cards here.
0:06:35 > 0:06:39The pressure is on Karen and Paul to deliver the goods.
0:06:39 > 0:06:41Good evening, welcome to Arrival. Do come in.
0:06:41 > 0:06:44Debbie, could you take the lady's jacket for her?
0:06:44 > 0:06:48Karen is off to a flying start as she prepares her evening for take-off.
0:06:48 > 0:06:50Jo is your waitress for the night, and she will be along
0:06:50 > 0:06:53in a second with some bread and some water for you.
0:06:53 > 0:06:56- What do her passengers make of it all?- It's very homely.
0:06:56 > 0:06:58They've got a Persian rug on the wall.
0:06:58 > 0:07:01- Can I take your names, please? - Charlotte.
0:07:01 > 0:07:03Your surnames.
0:07:03 > 0:07:05Hello, do come in.
0:07:05 > 0:07:07Welcome to Arrival.
0:07:07 > 0:07:08I like the tickets.
0:07:08 > 0:07:12The boarding pass is a really cool idea.
0:07:12 > 0:07:15You wouldn't think about doing something like that.
0:07:15 > 0:07:17It's kind of a nice thing to take away and it makes you remember,
0:07:17 > 0:07:20if it's a real restaurant, you'd remember.
0:07:20 > 0:07:22Do take a seat, madam.
0:07:22 > 0:07:24Just a little bit over the top.
0:07:24 > 0:07:26They were trying to be too professional.
0:07:26 > 0:07:28Enjoy your evening.
0:07:28 > 0:07:33I felt a bit uncomfortable when I first came in.
0:07:33 > 0:07:37I just felt the greeting was a bit enforced.
0:07:37 > 0:07:39And, I just...
0:07:39 > 0:07:41She's obviously very nervous.
0:07:41 > 0:07:45So Karen's pre-flight nerves haven't gone unnoticed.
0:07:45 > 0:07:51Whilst over at Paul's, there's not much chance of missing his restaurant. Ahoy there!
0:07:51 > 0:07:53When we first arrived, we gathered from the name
0:07:53 > 0:07:56of the restaurant being Waves. it was going to be a nautical theme.
0:07:56 > 0:08:01It looked very friendly and welcoming with the boat and the lights as we came down the drive.
0:08:01 > 0:08:06- I did notice the life-saver annuals outside as well.- Did you?
0:08:06 > 0:08:09Yeah, they've got it going on.
0:08:09 > 0:08:15- Great first impressions, but what do they make of the dining room? - Thank you.
0:08:17 > 0:08:21I think it's a great room. It makes you feel really comfortable when you walk in.
0:08:21 > 0:08:25Very nice, really nice and cosy room so we can all chat to each other.
0:08:25 > 0:08:27They are a polite bunch, aren't they?
0:08:27 > 0:08:31Either that or it's cold in there and they'll be glad of the shared warmth.
0:08:31 > 0:08:33It was quite small, quite cosy.
0:08:33 > 0:08:36They made the best of the room.
0:08:36 > 0:08:40You feel like you've got your own private space even though it's quite cosy.
0:08:40 > 0:08:46So we've established it's cosy. Just in case you missed it, here come the staff with a short announcement.
0:08:46 > 0:08:47Nice and cosy in here.
0:08:51 > 0:08:55So it's plain sailing for Paul and his nautical theme
0:08:55 > 0:08:59and his diners don't seem to mind being packed in like sardines either.
0:08:59 > 0:09:03As for Karen, well, it was maybe a bit of a bumpy take-off.
0:09:03 > 0:09:05But now it's all about the food.
0:09:05 > 0:09:09So fasten your seatbelts, it's time for the starters.
0:09:09 > 0:09:15On the menu in Karen's Arrival lounge there is a choice of Mexican-inspired crab cocktail
0:09:15 > 0:09:19with avocado and lime dressing and tortilla crisps.
0:09:19 > 0:09:26Or fragrant seafood satays served with south-east Asian dipping sauce.
0:09:26 > 0:09:29I absolutely adore satay so that was a definite.
0:09:29 > 0:09:32Coming from the south-west, I really wanted to use crab.
0:09:32 > 0:09:36I've never done this dish before but I'm quietly confident.
0:09:36 > 0:09:38They both sound lovely. I'd love to go to that restaurant.
0:09:38 > 0:09:42Sorry, Paul, you can't!
0:09:42 > 0:09:46Ultra-efficient Karen got started early by preparing her seafood satays at lunch.
0:09:46 > 0:09:51It's slightly different from the traditional Singapore. It's slightly more Indonesian.
0:09:51 > 0:09:57For this dish she created her own special paste.
0:09:57 > 0:09:58My secret spice mix.
0:09:58 > 0:10:01Hmm - lovely. It's galangal,
0:10:01 > 0:10:07which is like ginger but not quite as strong.
0:10:07 > 0:10:09That's the galangal there.
0:10:09 > 0:10:11It's a Far Eastern herb, and that's ginger.
0:10:11 > 0:10:13There's ginger in there as well.
0:10:13 > 0:10:20Chillies, lemongrass, garlic and a little bit of shrimp paste, which is incredibly strong.
0:10:20 > 0:10:23Let's hope it's incredibly delicious, too!
0:10:23 > 0:10:27Lime leaves, coconut cream and the spicy paste were added to the fish.
0:10:27 > 0:10:33Whiz it all up to make a really thick paste and then I'll put it on the skewers when I finish that.
0:10:33 > 0:10:39Once whizzed up, the mixture was moulded around the lemongrass stalks to look like
0:10:39 > 0:10:41rather odd lollipops.
0:10:41 > 0:10:48They don't look great now but when they've had a bit of oil and grilled they turn a lovely golden colour.
0:10:48 > 0:10:50I think they will be quite nice.
0:10:50 > 0:10:54Let's hope they are a bit better than quite nice.
0:10:54 > 0:10:59Karen's other starter, crab cocktail, was also prepared in advance.
0:10:59 > 0:11:03A delicate mix of chilli, crab, lime and a half a hedge-worth of coriander.
0:11:03 > 0:11:07You can see it looks very pretty.
0:11:07 > 0:11:09That's really nice.
0:11:11 > 0:11:16Six hours later, ten strangers are anticipating a first-class dining experience.
0:11:16 > 0:11:21Whilst Karen is just trying to keep calm and carry on.
0:11:21 > 0:11:24I'm feeling slightly...
0:11:24 > 0:11:27stressed because it's the first one.
0:11:27 > 0:11:29So um, but no,
0:11:29 > 0:11:33I think it's all going according to plan, so far.
0:11:33 > 0:11:38And Jo is realising that she needs to be a bit more relaxed with the diners.
0:11:38 > 0:11:40Thank you very much indeed.
0:11:40 > 0:11:43I just need to slow down.
0:11:43 > 0:11:47People are chilled, aren't they? They don't want to be rushing.
0:11:47 > 0:11:49SHE MOUTHS
0:11:49 > 0:11:54As the others take a few deep breaths, Debbie layers crab mixture,
0:11:54 > 0:11:57avocado and lime dressing into cunning tin moulds
0:11:57 > 0:12:01and, hey presto! Crab cocktail on a bed of leaves.
0:12:01 > 0:12:04That's table four. I hope you can read my writing.
0:12:04 > 0:12:07Have you got all the orders?
0:12:07 > 0:12:10- We've got three crab orders, already. - I'll carry on then.
0:12:10 > 0:12:14Karen, are you happy with your savoury lollipop seafood satays?
0:12:14 > 0:12:19I'm very happy with them. Yeah, I'm very happy with them.
0:12:19 > 0:12:22The satays are popped on a banana leaf for presentation
0:12:22 > 0:12:24and served with a chilli dip.
0:12:24 > 0:12:26And they're off!
0:12:26 > 0:12:30Let's hope for a nice, smooth flight with no turbulence on the way.
0:12:30 > 0:12:34I think the red wine hasn't done any good.
0:12:37 > 0:12:40But some of the diners are soon struggling
0:12:40 > 0:12:43with what they should eat and what's for show.
0:12:45 > 0:12:47If this was a wooden pole
0:12:47 > 0:12:50you wouldn't eat that, would you?
0:12:50 > 0:12:54- That's avocado.- I got that.
0:12:54 > 0:12:57It's lemongrass, I'm sure it's lemongrass.
0:12:57 > 0:13:00- I'm going to persevere with this. - Why?
0:13:00 > 0:13:02That's the spirit!
0:13:02 > 0:13:06Table of four were trying to decide
0:13:06 > 0:13:09what was in where and flavours and stuff,
0:13:09 > 0:13:13so there's lots of discussion about ingredients and flavours.
0:13:13 > 0:13:15- So that's good, yeah.- Good.
0:13:15 > 0:13:16Good? Well, maybe.
0:13:16 > 0:13:22But diners not knowing what they're eating isn't necessarily a good sign.
0:13:22 > 0:13:25It was a bit of a shame because it all just tasted of chilli.
0:13:25 > 0:13:29The seafood, it didn't taste like seafood, it just tasted like chilli.
0:13:29 > 0:13:33I didn't particularly like it, but I think it's possibly...
0:13:33 > 0:13:37Cos I don't like crab, I went for the other and I ended up...
0:13:37 > 0:13:39It was a bad choice for me.
0:13:39 > 0:13:43Very pleasant. A little bit egg-y, too bound together with egg.
0:13:43 > 0:13:46But I wish it had been more obviously a fish dish.
0:13:46 > 0:13:50Oh, well, maybe the crab can claw back some profit.
0:13:50 > 0:13:54It mainly tasted of coriander, to be honest, and not really crabby.
0:13:54 > 0:13:57The leaves were really spicy.
0:13:57 > 0:14:00It didn't really work for me very much.
0:14:00 > 0:14:02I didn't really like it.
0:14:02 > 0:14:07Lemony, crabby, spicy - how about tasty? Anyone?
0:14:07 > 0:14:11It was really delicious, very fresh and fragrant.
0:14:11 > 0:14:14Just as good as any really top-class restaurant I've been in.
0:14:14 > 0:14:19- Very impressive.- It really was a very nice starter, top notch.
0:14:19 > 0:14:22- That's more like it!- I think the starter service went well.
0:14:22 > 0:14:25- Jo, how did the starter service go? - Good.
0:14:25 > 0:14:30All the meals went out, I was pleased with the presentation, the guests seemed happy.
0:14:30 > 0:14:32So far I'm pleased.
0:14:32 > 0:14:36I'm waiting for the feedback when we clear in and see how it all was.
0:14:36 > 0:14:38Clean plates.
0:14:38 > 0:14:43Lovely. Empty plates so far - speaks for itself. I'm happy with that.
0:14:43 > 0:14:45Well, Karen is happy.
0:14:45 > 0:14:51So, will Paul be able to keep his diners as contented with his starters?
0:14:51 > 0:14:56He's serving fried mackerel fillets coated in Parmesan cheese,
0:14:56 > 0:15:01breadcrumbs and parsley, garnished with lemon wedges.
0:15:01 > 0:15:07Or avocado with pancetta and addressed rocket salad, sprinkled with pine nuts.
0:15:07 > 0:15:09Both the dishes are so simple and full of flavour.
0:15:09 > 0:15:13I've tried the mackerel on friends and they thought it was lovely.
0:15:13 > 0:15:14They both sound really good.
0:15:14 > 0:15:17Yeah, game on.
0:15:17 > 0:15:18Game on, indeed!
0:15:18 > 0:15:22Paul was painstakingly filleting his mackerel at lunch time.
0:15:22 > 0:15:29This is one of my starters. Mackerel with a parmesan, parsley and breadcrumb crust.
0:15:29 > 0:15:33There are still pin bones in them and still bones down the middle.
0:15:33 > 0:15:36I'm cleaning them right up and then taking the skin off them as well,
0:15:36 > 0:15:41so as the breadcrumb mix sticks nicely on both sides.
0:15:41 > 0:15:43The time-consuming bit is each mackerel is different.
0:15:43 > 0:15:46They seem to have a bone in a different place.
0:15:46 > 0:15:50I'm getting there, though, nearly done.
0:15:50 > 0:15:54Don't take all day getting there, Paul, only six hours to service.
0:15:54 > 0:15:58The fillets were then coated in fine breadcrumbs with a quick, democratic
0:15:58 > 0:16:01vote and how much Parmesan to add.
0:16:01 > 0:16:03Too strong or not strong enough?
0:16:03 > 0:16:05Definitely not too strong.
0:16:05 > 0:16:09There's got to be cheesy flavour...
0:16:09 > 0:16:12- 'Too little?'- Chef?
0:16:12 > 0:16:13Too much?
0:16:16 > 0:16:19That'll be all right cos the mackerel is quite strong.
0:16:19 > 0:16:23Chef has spoken. I hope not every decision is made this way
0:16:23 > 0:16:25otherwise we'll be here all night.
0:16:25 > 0:16:27I'm glad somebody else made the decision.
0:16:27 > 0:16:30We've got the mackerel fillets here.
0:16:30 > 0:16:35Then we dip them, first into plain flour,
0:16:35 > 0:16:36then into a beaten egg mix.
0:16:36 > 0:16:42Drop them in there. I think I've got 24 of those to do.
0:16:42 > 0:16:4424?!
0:16:44 > 0:16:48How many orders is he expecting, he's only got ten diners!
0:16:48 > 0:16:52Meanwhile, Mike and Lynn decide to get their apologies in early.
0:16:52 > 0:16:55The bad news for you is I'm your waiter
0:16:55 > 0:16:59and I've never done it before, so be gentle with me.
0:16:59 > 0:17:01The same goes here.
0:17:01 > 0:17:04It's not many restaurants where the waiters apologise
0:17:04 > 0:17:07before they've even served anything!
0:17:07 > 0:17:12Back in the kitchen, Paul is busy preparing the avocado and pancetta salad
0:17:12 > 0:17:14with his apologetic staff politely taking the orders.
0:17:16 > 0:17:19This is the pancetta.
0:17:19 > 0:17:22I'm going to fry it off, brown it right down.
0:17:22 > 0:17:26And it will be part of the garnish for the avocado starter.
0:17:26 > 0:17:28Orders are in and the fish gets the majority vote.
0:17:28 > 0:17:32We've got three avocado, seven mackerel.
0:17:32 > 0:17:35Seven mackerel.
0:17:35 > 0:17:38I've forgotten what she said.
0:17:38 > 0:17:40Come on, Paul, keep it together.
0:17:40 > 0:17:44Lynn piles rocket, slightly browning avocado,
0:17:44 > 0:17:48pine nuts and pancetta into bowls ready for service.
0:17:48 > 0:17:49He's washing the floor.
0:17:49 > 0:17:53Then, as Paul bizarrely decides to clean the floor, Lynn takes
0:17:53 > 0:17:56over plating up the mackerel and gets them out
0:17:56 > 0:17:59before he decides to clean them, as well.
0:18:09 > 0:18:13My staff are telling me that people are happy.
0:18:13 > 0:18:16It looks as if it's going out as quick as it can.
0:18:16 > 0:18:17So, yeah, I'm happy.
0:18:18 > 0:18:21So Paul's happy, but what about his diners?
0:18:21 > 0:18:26Has the mackerel with Parmesan crumbs got them hooked?
0:18:26 > 0:18:28There are some transatlantic diners in tonight.
0:18:28 > 0:18:31I hope they like Paul's British cuisine.
0:18:31 > 0:18:35I had the mackerel with no Parmesan crumbs.
0:18:35 > 0:18:37I couldn't taste any Parmesan
0:18:37 > 0:18:43and yet I thought it was supposed to be Parmesan crumbs.
0:18:43 > 0:18:46Extremely dry.
0:18:46 > 0:18:49It's a bit disappointing.
0:18:49 > 0:18:52Mine was very, very dry.
0:18:52 > 0:18:56Mackerel is a very oily fish, it should have a lot of flavour,
0:18:56 > 0:18:59and it was very...disappointing, I guess is the appropriate word.
0:18:59 > 0:19:04Oh, dear. Maybe the locals will be a bit more positive.
0:19:04 > 0:19:06It was a nice taste,
0:19:06 > 0:19:10it was just really dry. It could have done with a little dip on the side
0:19:10 > 0:19:12and it would have been lovely.
0:19:12 > 0:19:15It did say on the menu that there was some Parmesan crumbs,
0:19:15 > 0:19:18but I didn't have any of those.
0:19:18 > 0:19:23Perhaps the avocado and pancetta salad will keep Paul afloat.
0:19:23 > 0:19:25There was quite a lot of saltiness in the dish.
0:19:25 > 0:19:29The avocado was probably a bit over than what I'd normally eat.
0:19:29 > 0:19:31Nice dish, nicely put together,
0:19:31 > 0:19:34but just a touch disappointed with the taste.
0:19:34 > 0:19:37I did enjoy it, but for some reason there was
0:19:37 > 0:19:39a rash of streaky bacon plonked there
0:19:39 > 0:19:42which didn't quite fit somehow.
0:19:46 > 0:19:52A litany of complaints, not the best start to Paul's culinary voyage.
0:19:52 > 0:19:55And though there were empty plates coming back at Karen's,
0:19:55 > 0:19:57there were mixed reviews.
0:19:57 > 0:19:59But at least nobody has asked for a sick bag yet!
0:19:59 > 0:20:03Anyway, on to the next leg of the journey - the mains.
0:20:03 > 0:20:07Karen is serving very slow roasted lamb served with bejewelled couscous
0:20:07 > 0:20:11and a tomato and saffron sauce with green beans.
0:20:13 > 0:20:18Or crispy breast of duck with Chinese style cranberry sauce,
0:20:18 > 0:20:20buttered potatoes, and sugar snap peas.
0:20:20 > 0:20:23The lamb is the posh version of my lamb.
0:20:23 > 0:20:26I've never done the couscous before,
0:20:26 > 0:20:28so I'm just praying it works this time.
0:20:28 > 0:20:29The crispy duck,
0:20:29 > 0:20:33I love crispy duck and I wanted to give it an oriental flavour.
0:20:33 > 0:20:35They sound great, but there are clashing flavours there.
0:20:35 > 0:20:39Oh, Paul bites back!
0:20:39 > 0:20:43Karen started her very large slow roasted lamb
0:20:43 > 0:20:44in a not so big pan, first thing.
0:20:44 > 0:20:47She browned the meat and added veg and stock
0:20:47 > 0:20:50and cooked it in the oven on a low heat for five hours.
0:20:50 > 0:20:53The good thing about these Middle Eastern recipes is
0:20:53 > 0:20:58because the lamb isn't pink, it doesn't have to rest.
0:20:58 > 0:21:01We can take it out, carve it, serve it, so there's no rest period.
0:21:01 > 0:21:03The duck does have to rest.
0:21:03 > 0:21:05But there's no rest for the team.
0:21:05 > 0:21:07Jo made the sauce for the lamb -
0:21:07 > 0:21:10onion, garlic and saffron with chopped pureed tomatoes.
0:21:10 > 0:21:14Add quite a lot of tomato puree.
0:21:15 > 0:21:18That's probably about two tablespoons.
0:21:18 > 0:21:22Easy on the puree, Jo, you don't want to overpower the sauce.
0:21:22 > 0:21:26With the diners waiting patiently for food arrivals,
0:21:26 > 0:21:29Karen cooks and slices the duck breast to order.
0:21:29 > 0:21:32The duck, lovely and pink.
0:21:32 > 0:21:34These are my sugar snap peas.
0:21:34 > 0:21:37And Karen is rather starting to enjoy playing chef.
0:21:37 > 0:21:40OK, to go.
0:21:42 > 0:21:44I think it's looking good.
0:21:44 > 0:21:48The first servings of duck go out just right - pink on the inside,
0:21:48 > 0:21:51crispy on the outside with an accompaniment
0:21:51 > 0:21:54of buttered potatoes and sugar snap peas.
0:21:54 > 0:21:56There's the duck for you.
0:21:56 > 0:21:59Enjoy your meal.
0:21:59 > 0:22:01Right, let's give it a go.
0:22:01 > 0:22:04I was pleased with some of the service of mains.
0:22:04 > 0:22:07I was pleased with the way it went out, the way the plates looked.
0:22:07 > 0:22:11The second lot of duck was slightly overdone, for me.
0:22:11 > 0:22:13So I'm a bit disappointed with that,
0:22:13 > 0:22:17but we'll have to see what comments come back.
0:22:26 > 0:22:28It just didn't have it, the duck was overcooked,
0:22:28 > 0:22:30the crispiness on the outside
0:22:30 > 0:22:33was there, but the duck was very dry.
0:22:33 > 0:22:36The duck was way overcooked.
0:22:36 > 0:22:40Trying to do crispy on the outside and pink in the middle is very specialist.
0:22:40 > 0:22:43Unfortunately, it sadly failed.
0:22:43 > 0:22:48Still fretting about the duck, Karen decides to quiz the diners.
0:22:48 > 0:22:52- How was everything?- My duck was a little bit overcooked for me,
0:22:52 > 0:22:54I like it pink in the middle.
0:22:54 > 0:22:56Maybe a little more seasoning,
0:22:56 > 0:22:59I was looking for some seasoning, salt and pepper.
0:22:59 > 0:23:02- You couldn't taste that coming through?- No.
0:23:02 > 0:23:04But other than that, fine.
0:23:04 > 0:23:07Good, OK, that's good to know.
0:23:08 > 0:23:12And I couldn't add any salt because there wasn't any salt in the cellar.
0:23:12 > 0:23:14LAUGHTER
0:23:15 > 0:23:17The table with the overcooked duck
0:23:17 > 0:23:20have noticed that the duck is slightly overcooked.
0:23:20 > 0:23:24So... It's a fair point.
0:23:25 > 0:23:27What can I say?
0:23:27 > 0:23:30I can't undercook it. It's my fault.
0:23:31 > 0:23:33Keep calm and carry on.
0:23:33 > 0:23:38Deep breaths, Karen, there's still that slow roasted lamb to pull you out of cattle class.
0:23:38 > 0:23:40- Would you like to try some of this? - It's very nice.
0:23:40 > 0:23:44- I seem to have a lot more meat than you. - I didn't particularly like the lamb.
0:23:44 > 0:23:48I certainly didn't like the tomato puree on top of it.
0:23:48 > 0:23:50I thought that was a waste of time.
0:23:50 > 0:23:53I did finish it off all but a few crumbs.
0:23:53 > 0:23:58Whilst I say I didn't like it, I ate it because I was hungry.
0:23:58 > 0:24:00Oh, dear, cover your ears, Karen.
0:24:00 > 0:24:04The lamb was slightly cold when I received it,
0:24:04 > 0:24:09but loved the couscous, I thought it was really tasty and light.
0:24:09 > 0:24:11I was really impressed by that.
0:24:11 > 0:24:14I discovered there were pomegranates in the couscous
0:24:14 > 0:24:18which I absolutely loved. That was delicious.
0:24:18 > 0:24:19It was bejewelled couscous,
0:24:19 > 0:24:21so I wasn't quite sure what to expect.
0:24:21 > 0:24:24But it had pomegranates in it which is a total contrast
0:24:24 > 0:24:29cos they were really crispy, but very good, very unusual, very tasty.
0:24:29 > 0:24:33Karen's first time pomegranate couscous was a hit,
0:24:33 > 0:24:37and she's happy with all those empty plates coming back into the kitchen.
0:24:37 > 0:24:40I'm really pleased that everybody finished everything.
0:24:40 > 0:24:44We didn't have any half-eaten plates, all of the plates are empty.
0:24:44 > 0:24:47That's always a good sign, it can only be a good sign.
0:24:47 > 0:24:50Yeah, I'm glad about that.
0:24:50 > 0:24:53Well, it's usually a good sign, but I'm not sure with this lot.
0:24:53 > 0:24:57So will Paul's diners be any easier on him?
0:24:59 > 0:25:02He's serving a ragu of seafood with linguini.
0:25:02 > 0:25:05Or schnitzel with a warmed potato salad,
0:25:05 > 0:25:09cherry tomatoes and a mint pea quenelle.
0:25:11 > 0:25:14I absolutely love seafood and the schnitzel is a family favourite
0:25:14 > 0:25:17and I really hope the diners enjoy it as much as I do.
0:25:17 > 0:25:19They both sound really lovely,
0:25:19 > 0:25:22although I'd be a bit nervous about cooking linguini.
0:25:22 > 0:25:25We'll see how that goes later.
0:25:25 > 0:25:29Just two hours before the diners arrived, Paul was preparing his schnitzel.
0:25:29 > 0:25:33Beaten fillets of pork were dipped in flour, egg and fine breadcrumbs.
0:25:36 > 0:25:39Starting to panic a bit, like I have been over the last two weeks.
0:25:39 > 0:25:43It's the first time today, and it's because I looked at the time,
0:25:43 > 0:25:46which is gone 4:30pm, so we've got about two hours
0:25:46 > 0:25:48before the guests need to be served
0:25:48 > 0:25:51and I haven't done, I haven't made any pasta yet
0:25:51 > 0:25:54and I haven't done anything with the seafood linguini.
0:25:54 > 0:25:56You better get a move on, then.
0:25:56 > 0:25:59To go alongside his schnitzel, Paul put cherry tomatoes and garlic
0:25:59 > 0:26:02onto a baking tray with a drizzle of olive oil.
0:26:02 > 0:26:04Ah, no!
0:26:04 > 0:26:06Balsamic vinegar.
0:26:06 > 0:26:11I went to put olive oil in and the container is a similar size.
0:26:11 > 0:26:15And in the stressful moment, I poured balsamic vinegar in there.
0:26:15 > 0:26:16And Lynn's turning to drink.
0:26:16 > 0:26:19Albeit not the hard stuff.
0:26:19 > 0:26:21Actually, balsamic'll work, a little bit.
0:26:21 > 0:26:23Yeah, works with tomatoes.
0:26:25 > 0:26:26What about this, then?
0:26:26 > 0:26:28It's the calm before the storm.
0:26:28 > 0:26:30By the evening, Paul's no calmer,
0:26:30 > 0:26:32and while he flaps in the kitchen,
0:26:32 > 0:26:35his diners have been kept waiting over half an hour.
0:26:35 > 0:26:39I'm hungry! I'm wasting away.
0:26:39 > 0:26:41But those guests are sitting there waiting now.
0:26:41 > 0:26:44It feels to me like they've been waiting a long time.
0:26:51 > 0:26:53No, he's still here. Just about.
0:26:53 > 0:26:56Come on, Paul, get that seafood ragu on.
0:26:56 > 0:27:00At last, garlic, red chilli and chopped tomatoes are thrown into a pan,
0:27:00 > 0:27:04followed by chives and a medley of seafood,
0:27:04 > 0:27:07including prawns, scallops and calamari.
0:27:07 > 0:27:10- Oh, it's really salty.- BLEEP!
0:27:10 > 0:27:14What's salty? What's salty?
0:27:15 > 0:27:17Can I taste?
0:27:19 > 0:27:22- It'll be all right once you've got the linguini with it.- OK.
0:27:22 > 0:27:27- It's actually quite... - That's nice.- Yeah, it is nice.
0:27:27 > 0:27:29Yes, but it's no good in the pan, is it?
0:27:29 > 0:27:32Now, stop messing about and start plating up.
0:27:32 > 0:27:36- Mike?- Yeah?- Can you clean that pea off the pasta plate?
0:27:36 > 0:27:38Please.
0:27:38 > 0:27:42On go the accompaniments for the fried pork escalope.
0:27:42 > 0:27:44- It's the flavour that counts.- Yes.
0:27:44 > 0:27:46Eventually, after a 40-minute wait,
0:27:46 > 0:27:50the linguini's cooked and the seafood is plated up.
0:27:50 > 0:27:52Sorry to have kept you waiting.
0:27:52 > 0:27:56- Thank you. - It's very hot in our kitchen.
0:27:56 > 0:27:59But what does Paul's friend in the technicolour shirt think?
0:27:59 > 0:28:04The seafood itself was little pellets of overcooked,
0:28:04 > 0:28:06- dry, chewy...- Rubbery.
0:28:06 > 0:28:09Rubbery... Hmm.
0:28:13 > 0:28:16It looked like everything had been dumped
0:28:16 > 0:28:18out of a frozen bag of mixed seafood
0:28:18 > 0:28:20and just cooked up pretty quickly, frankly.
0:28:20 > 0:28:23- But all in all, it was a disaster!- Yeah.
0:28:23 > 0:28:25Oh, dear. A pasta disaster.
0:28:25 > 0:28:27Let's hope the rest are a bit kinder.
0:28:27 > 0:28:29- I can't eat that.- What?
0:28:29 > 0:28:31It's got no taste to it.
0:28:31 > 0:28:33'For my main, I had the'
0:28:33 > 0:28:37seafood ragu.
0:28:37 > 0:28:40I didn't eat it. It's very rubbery.
0:28:40 > 0:28:45I had a few mouthfuls and I was really hugely disappointed in it.
0:28:47 > 0:28:50- Ooh. But not everyone's complaining. - It's a difficult job for them.
0:28:50 > 0:28:53- They're under pressure. - It's difficult for them.
0:28:53 > 0:28:55Some people may be judging them too harshly.
0:28:55 > 0:28:57- Yes, I think so.- Yeah, yeah.
0:28:57 > 0:29:01Well, maybe the schnitzel will throw a Paul a lifeline.
0:29:01 > 0:29:03I was very disappointed with it.
0:29:03 > 0:29:08The tomatoes that accompanied the dish were fantastic, really good.
0:29:08 > 0:29:13But the pork itself was bland, I think is how I'd describe it.
0:29:13 > 0:29:17The tomatoes in the main were lovely. Really juicy and sweet.
0:29:17 > 0:29:19It was like "pop" in my mouth.
0:29:19 > 0:29:24The escalopes seemed like something out of a packet and then 12 minutes under the grill.
0:29:24 > 0:29:26But I don't want to take anything away from the effort.
0:29:26 > 0:29:30- But the tomatoes were nice. - Yeah. They went "pop" in my mouth.
0:29:30 > 0:29:35Maybe that mishap with balsamic vinegar was divine inspiration.
0:29:35 > 0:29:38But some of the diners are beginning to consider their options.
0:29:38 > 0:29:41I'm not full cos I didn't eat my main.
0:29:41 > 0:29:44You asked if KFC was open on the way home!
0:29:44 > 0:29:45Having a meal at the pub soon!
0:29:45 > 0:29:49Yeah. I noticed they had burgers on the menu.
0:29:52 > 0:29:56Diners planning a dash to the nearest fast-food joint.
0:29:56 > 0:29:57Not a good sign.
0:29:57 > 0:30:01But at least the popping tomatoes have been a success.
0:30:01 > 0:30:03And Karen's duck may have nosedived.
0:30:03 > 0:30:06But full marks for putting on a brave face.
0:30:06 > 0:30:11So, the pressure is well and truly on for the final destination. Desserts.
0:30:11 > 0:30:16Karen's serving up lemon meringue ice cream, served in a cinnamon
0:30:16 > 0:30:20crackle basket with raspberry coulis.
0:30:20 > 0:30:25Or Turkish Delight syllabub with pistachios crescents.
0:30:25 > 0:30:28The Turkish Delight syllabub always goes down a storm.
0:30:28 > 0:30:32The lemon meringue ice cream I haven't made before,
0:30:32 > 0:30:34but hopefully it'll be OK.
0:30:34 > 0:30:37I'd try either of those, but they do sound ambitious under pressure.
0:30:37 > 0:30:41Karen tackled her lemon meringue ice cream first thing.
0:30:41 > 0:30:45Sous chef Debbie added lemon zest and juice
0:30:45 > 0:30:48to stiff whipped cream, yoghurt and broken up meringues.
0:30:48 > 0:30:51Because we want it still to have that sweetness,
0:30:51 > 0:30:53- but I think it needs a bit of bite. - OK.- Yes?
0:30:53 > 0:30:55So, we're going to freeze this now.
0:30:55 > 0:31:00It's quite a nice recipe because it doesn't need to be churned.
0:31:00 > 0:31:03We're going to put it in these shallow dishes, pop it in the freezer.
0:31:03 > 0:31:06The ice cream will sit inside a cinnamon crackle basket
0:31:06 > 0:31:10made from golden syrup, butter, caster sugar, flour and cinnamon.
0:31:10 > 0:31:13The mixture was spooned and flattened on to baking trays,
0:31:13 > 0:31:17popped in the oven and carefully moulded into baskets.
0:31:17 > 0:31:22I'm really pleased with them. Really, really pleased.
0:31:24 > 0:31:27Jo was in charge of the Turkish Delight syllabub,
0:31:27 > 0:31:32a sweet concoction of Cointreau, lemon juice, sugar and cream with rose and orange water.
0:31:32 > 0:31:39I'm just going to put in the rose-water and orange water essence.
0:31:39 > 0:31:40This is for the Turkish Delight,
0:31:40 > 0:31:43so that gives it that, sort of, Turkish Delight flavour.
0:31:46 > 0:31:48Will these puds have happy landings?
0:31:48 > 0:31:52I've just got a tiny little bit of Turkish Delight here.
0:31:52 > 0:31:53Just a tiny little bit.
0:31:53 > 0:31:55I think the orange looks pretty.
0:31:55 > 0:31:59And then I'm just sprinkling over some pistachios.
0:31:59 > 0:32:02I think they look really pretty. I'm delighted with them.
0:32:02 > 0:32:05Hopefully, they'll like it. I think it's a really nice flavour,
0:32:05 > 0:32:08the rose-water, but people very rarely use
0:32:08 > 0:32:10rose-water in this country.
0:32:10 > 0:32:12So I don't know whether they'll find it too much.
0:32:12 > 0:32:14But we'll find out in a minute.
0:32:14 > 0:32:16That looks so pretty, though.
0:32:16 > 0:32:19The lemon meringue ice cream goes into the baskets.
0:32:19 > 0:32:22A quick drizzle of raspberry coulis and they're good to go.
0:32:26 > 0:32:29Thank you.
0:32:29 > 0:32:35Hopefully, they should like the presentation of it.
0:32:35 > 0:32:37Bit of extra sauce there.
0:32:37 > 0:32:40For the dessert I chose the ice cream,
0:32:40 > 0:32:44which was lovely, but I didn't like the basket.
0:32:44 > 0:32:46I couldn't get along with that at all.
0:32:46 > 0:32:48I don't know what it's made of, but I didn't like that.
0:32:48 > 0:32:50It was too crunchy.
0:32:50 > 0:32:53I could have got my own teeth in tonight.
0:32:56 > 0:32:57The ice cream was lovely.
0:32:57 > 0:33:00Very lemon-y. But I wasn't very keen on the case.
0:33:00 > 0:33:03It was very, very chewy so I had to leave most of it.
0:33:03 > 0:33:08For my dessert, I had the ice cream, which I thought was really nice.
0:33:08 > 0:33:10The lemon flavour in there was fantastic.
0:33:10 > 0:33:12And the basket, although they were a little bit noisy,
0:33:13 > 0:33:14crunchy, no, really nice.
0:33:14 > 0:33:17All gone. A little bit of brandy snap left.
0:33:17 > 0:33:21But the rest of it was cleared, so that's good.
0:33:21 > 0:33:26So, will those Turkish Delight syllabubs deliver a hint of Eastern promise?
0:33:26 > 0:33:31It is really nice, but it doesn't particularly taste like Turkish Delight.
0:33:31 > 0:33:33It tastes quite lemon-y. But no, it was really...
0:33:33 > 0:33:36The pistachios biscuits were really, really nice,
0:33:36 > 0:33:39but it's very strong and kind of sickly.
0:33:39 > 0:33:42But it's good, but I can't eat it all.
0:33:42 > 0:33:44It was quite nice. A bit too rich for me.
0:33:44 > 0:33:46I've decided to leave a bit,
0:33:46 > 0:33:49which is unusual for me. I like my puddings.
0:33:49 > 0:33:53It was nice to begin with, although it tastes like lemon
0:33:53 > 0:33:57and I wasn't sure where the Turkish Delight was. There was a bit on the top.
0:33:59 > 0:34:01Too rich. Lovely, delicious.
0:34:01 > 0:34:03- Who was that from?- The two ladies.
0:34:03 > 0:34:07Delicious, lovely, absolutely gorgeous, but too rich.
0:34:08 > 0:34:10I knew it was rich.
0:34:10 > 0:34:14That's upsetting. If they liked it and it was just too rich...
0:34:14 > 0:34:17But then if they'd have really liked it, it wouldn't have mattered.
0:34:17 > 0:34:20Oh, Karen, don't be too hard on yourself.
0:34:20 > 0:34:22Can we have the puddings, please?
0:34:22 > 0:34:25- Yep. Certainly. - Can Paul do any better?
0:34:25 > 0:34:32He's serving sticky toffee pudding with Chantilly cream.
0:34:32 > 0:34:34Or pears baked in Marsala wine,
0:34:34 > 0:34:37served with mascarpone and creme fraiche.
0:34:37 > 0:34:40I've had both these dishes at my niece's and I love them.
0:34:40 > 0:34:44I've been practising and I hope I can make them as well as she does.
0:34:44 > 0:34:47They sound like real crowd pleasers,
0:34:47 > 0:34:49but maybe not quite as adventurous as mine.
0:34:49 > 0:34:53In this game, sometimes less is more.
0:34:53 > 0:34:57Paul started his baked pears mid-morning - simply pears with
0:34:57 > 0:35:01Marsala wine, a vanilla pod, a stick of cinnamon and sugar.
0:35:04 > 0:35:06I'm going to put them on the stove
0:35:06 > 0:35:09just to bring them up to a simmer and then I'll put them in the oven,
0:35:09 > 0:35:12and they'll stay in the oven for three hours.
0:35:12 > 0:35:16They'll be covered for three hours, and during that time I'll have to turn them.
0:35:16 > 0:35:19Once cooked, the pears were left to cool
0:35:19 > 0:35:22before a Marsala and arrowroot syrup was spooned on.
0:35:22 > 0:35:25This is definitely my kind of dessert.
0:35:25 > 0:35:27I could eat all this.
0:35:27 > 0:35:29Well, be sure to leave some for your diners.
0:35:29 > 0:35:32This is the pudding part of the sticky toffee pudding.
0:35:32 > 0:35:37There's flour. I'm just going to mix in some bicarb of soda.
0:35:37 > 0:35:39Paul's individual sticky toffee puddings
0:35:39 > 0:35:44are a rich mix of butter, sugar, black treacle, flour and dates.
0:35:46 > 0:35:49Just put them on greaseproof paper just in case they do rise
0:35:49 > 0:35:51and spill over the edge, but I don't think they will.
0:35:51 > 0:35:54Just pour it all over them, so it soaks in.
0:35:54 > 0:35:56And the crowning glory -
0:35:56 > 0:36:00a toffee sauce made of yet more sugar, treacle and butter.
0:36:00 > 0:36:03But they're looking all right. I think it tastes OK.
0:36:03 > 0:36:05Mmm, they're tasting good.
0:36:05 > 0:36:08Nearly time for Paul to drop anchor.
0:36:08 > 0:36:12Can his sugary puds save the day?
0:36:12 > 0:36:16- How many have we got of these, Mike? - How many did you have?
0:36:16 > 0:36:18There must be six.
0:36:18 > 0:36:23- I'm just picking the nicest-shape ones. That's why I'm asking.- Six.
0:36:23 > 0:36:25Again, long-suffering Lynn takes the helm.
0:36:25 > 0:36:28Left, left, left, bowls.
0:36:28 > 0:36:30- What are you going for?- Those.
0:36:30 > 0:36:33- That's what I was going for. - You wasn't.- I was!
0:36:33 > 0:36:36Got to get some better staff!
0:36:36 > 0:36:38Pay peanuts, get monkeys.
0:36:38 > 0:36:41- Are we going to get this service out?- In a minute.- Yes, Chef.
0:36:42 > 0:36:44I want that to go while it's hot, Lynn.
0:36:44 > 0:36:47- Yeah, we're doing it.- Thank you.
0:36:48 > 0:36:52And Lynn's single-handed crusade finally gets the desserts to the table.
0:36:52 > 0:36:56- And one toffee.- Thank you.
0:36:56 > 0:36:57Enjoy your desserts.
0:36:57 > 0:36:59Thank you.
0:36:59 > 0:37:03So how's that sticky toffee pudding going down?
0:37:03 > 0:37:04Absolutely fantastic.
0:37:04 > 0:37:09I could possibly squeeze in another one, but maybe not.
0:37:09 > 0:37:13It would have been absolutely lovely had it been warm.
0:37:13 > 0:37:17It's really, really cold and I haven't had a chance to complain
0:37:17 > 0:37:20cos no-one's been out here yet.
0:37:20 > 0:37:24So, I've just left it at that.
0:37:24 > 0:37:27It was quite delicious, but I think I might have
0:37:27 > 0:37:30been able to make a better one at home if I'm honest.
0:37:30 > 0:37:34I thought it was really nice. I'm not a big fan of toffee puddings
0:37:34 > 0:37:38and I personally don't think Jennifer could make a better one at home.
0:37:38 > 0:37:39Ooh!
0:37:42 > 0:37:44Oh, dear. A divorce for dessert.
0:37:44 > 0:37:47But will the baked pears prove as controversial?
0:37:47 > 0:37:49Really, really tasty. Really tasty.
0:37:49 > 0:37:52Really enjoyed it. I'm not one for fresh fruit,
0:37:52 > 0:37:56but that was a really good combination. Loved it.
0:37:56 > 0:37:58It was the best course of the night. Really enjoyed it.
0:37:58 > 0:38:03Pear was whole, it didn't flake about, and the sauce was very good.
0:38:03 > 0:38:08Excellent. Maybe even "you know who" might finally be satisfied, too.
0:38:08 > 0:38:14It was a pear in some sort of pasty...stuff.
0:38:14 > 0:38:18Um... Not impressed.
0:38:18 > 0:38:20Waiter, check!
0:38:20 > 0:38:22Bill? Can we leave?
0:38:22 > 0:38:26Yes, I think you probably can...right now.
0:38:26 > 0:38:29But Paul and the team are taking it on the chin.
0:38:29 > 0:38:33- AMERICAN ACCENT:- I couldn't really say, but some guys just got to complain.
0:38:36 > 0:38:38I wouldn't like to say who that would be.
0:38:38 > 0:38:41And Paul's looking on the bright side.
0:38:41 > 0:38:43That's nine plates that have come back clean.
0:38:43 > 0:38:45Pleased with that.
0:38:45 > 0:38:51So a few moans, but clean plates, and if Paul's diners thought it was all over, it is now.
0:38:51 > 0:38:54As of tonight, the restaurant's closed.
0:38:54 > 0:38:56Thanks again.
0:38:59 > 0:39:03So have Paul and Karen done enough to make a profit?
0:39:03 > 0:39:06It's entirely in the hands of the diners,
0:39:06 > 0:39:10who'll decide how much or how little they're prepared to pay,
0:39:10 > 0:39:14and neither of our cooks has any idea how much that might be.
0:39:14 > 0:39:18Karen spent £125 on her restaurant,
0:39:18 > 0:39:23so her diners must fork out £12.50 a head for her to break even.
0:39:23 > 0:39:28But how did they rate their experience?
0:39:28 > 0:39:30- Bye.- Bye.- Bye-bye.
0:39:30 > 0:39:33It was a good effort. Enjoyed it. Great.
0:39:33 > 0:39:36I would have paid more, a little bit more,
0:39:36 > 0:39:38if it had a little bit more oomph to it.
0:39:38 > 0:39:41There were a few things that let it down, but I had a very pleasant meal.
0:39:41 > 0:39:45Pity the duck was slightly overcooked.
0:39:45 > 0:39:48Otherwise it would have been fine. I thoroughly enjoyed it.
0:39:48 > 0:39:51So, how were the girls feeling at the end of a long evening?
0:39:51 > 0:39:56The main lesson I've learnt would be to never go into catering.
0:39:56 > 0:39:58LAUGHTER
0:39:58 > 0:40:01I think you're brilliant. I'm going to give you a hug.
0:40:01 > 0:40:03Well done!
0:40:03 > 0:40:07Having spent £87 on his restaurant,
0:40:07 > 0:40:11Paul needs £8.70 a head to balance the books.
0:40:11 > 0:40:14- See ya.- Bye.
0:40:14 > 0:40:17So did he sink or swim?
0:40:17 > 0:40:22Lovely ambience, lovely setting, really cosy, nice people.
0:40:22 > 0:40:24On the downside, his food was disappointing,
0:40:24 > 0:40:27but the sticky toffee pudding made up for that a little bit.
0:40:27 > 0:40:31Buzzy place. One of the most buzzy restaurants I've been in recently.
0:40:31 > 0:40:32People were very friendly.
0:40:32 > 0:40:36The food, as a restaurant goes, it wasn't fantastic.
0:40:36 > 0:40:38The food, frankly, wasn't great.
0:40:38 > 0:40:43But as a restaurant, I wouldn't have really felt right paying anything, I suppose.
0:40:43 > 0:40:48I didn't eat any of my main or my dessert, so I'm a little bit hungry.
0:40:48 > 0:40:53I've heard a lot of fun going on there and people will pay for fun.
0:40:53 > 0:40:56You don't need brilliant food, but if you've had a good evening,
0:40:56 > 0:40:58you'll pay for it, so I think we've done OK.
0:40:58 > 0:41:05If he ever does this again, it's divorce, 100% divorce!
0:41:05 > 0:41:11No jesting, never, no, I will not ever do this again.
0:41:15 > 0:41:22Paul, Karen, an amazing night with two fabulously themed restaurants, I have to say.
0:41:22 > 0:41:24Loved your idea, Karen.
0:41:24 > 0:41:27Are you glad that you did it that way?
0:41:27 > 0:41:30I am, yeah, cos I wanted to include my travels,
0:41:30 > 0:41:33cos that's what's inspired me to cook.
0:41:33 > 0:41:35I was pleased, yeah.
0:41:35 > 0:41:39It just, kind of, evolved from the original idea, so, yeah.
0:41:39 > 0:41:42You wanted to ask the diners what they thought. Very strange, that.
0:41:42 > 0:41:44- How did it go?- I wish I hadn't.
0:41:44 > 0:41:50But I wanted the feedback, cos I just wanted people to love it.
0:41:50 > 0:41:52That's the thing about feedback.
0:41:52 > 0:41:54You wanted all the good feedback.
0:41:54 > 0:41:58Yeah, but I want to know how I can do better,
0:41:58 > 0:42:01so I think that's why I asked them, although, in hindsight,
0:42:01 > 0:42:03I should have just stayed in the kitchen and not bothered.
0:42:03 > 0:42:08And you, Paul. Oh, I loved the whole light things up, the waves.
0:42:08 > 0:42:12The theme of your restaurant was fabulous and the diners really appreciated it.
0:42:12 > 0:42:14Were you pleased with that?
0:42:14 > 0:42:18Obviously, my helpers went a long way to make it look like that.
0:42:18 > 0:42:20I'd had a vision, told them what I wanted.
0:42:20 > 0:42:23We worked great as a team and they put it all together.
0:42:23 > 0:42:27I hope the diners came in and saw this seafood-y type,
0:42:27 > 0:42:30wavy-type restaurant, you know, close to Poole.
0:42:30 > 0:42:33- I hope so.- Would you do this again?
0:42:33 > 0:42:35My wife actually said, and she meant it,
0:42:35 > 0:42:40she was saying to her friends, "I'll divorce him if he goes in for anything like this again."
0:42:40 > 0:42:45OK, I'm sure you'd both like to know if there was any money made.
0:42:45 > 0:42:50OK, Paul, you spent £87.
0:42:50 > 0:42:53- Your diners donated 138. - Oh, right, thank you.
0:42:53 > 0:42:58You made a profit of 51. So there you go, that's for you.
0:42:58 > 0:43:02- Thank you very much. - Karen, you spent 125.
0:43:02 > 0:43:07Your diners donated 225, which means that's 100 quid for you.
0:43:07 > 0:43:09Wow! Thank you.
0:43:09 > 0:43:12- I'm shocked!- How do you feel?
0:43:12 > 0:43:15I'm delighted, but really surprised.
0:43:15 > 0:43:17I really didn't think they liked it.
0:43:17 > 0:43:22You've actually both done really well, so I think huge pats on the back.
0:43:22 > 0:43:24You've both been utterly brilliant.
0:43:24 > 0:43:25- Thank you so much.- Thank you.
0:43:25 > 0:43:29And thank you for watching Instant Restaurant, and I'll see you next time.
0:43:40 > 0:43:44Subtitles by Red Bee Media Ltd
0:43:44 > 0:43:50E-mail subtitling@bbc.co.uk