Episode 16 Instant Restaurant


Episode 16

Two amateur cooks go head-to-head to see if they can create a restaurant in their own homes for one night. A menu of tastes from around the world goes up against a sea theme.


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Transcript


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Two rival amateur cooks are converting their homes into restaurants.

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They have just one day and a budget of up to £200.

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It tastes good.

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Second lot of duck was slightly overdone, but what can I say?

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I can't undercook it.

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It's my fault.

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20 strangers will be judging the results.

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-It will be entirely up to the diners to decide how much or how little they pay.

-Welcome to Waves.

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-Absolutely fantastic.

-It was good but I can't eat it all.

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Dry, chewy, rubbery.

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I ate it because I was hungry.

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Can the cooks deliver the goods and will either of them make a profit?

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Hello and welcome to Instant Restaurant.

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Just imagine turning your home into a restaurant for one night only for paying guests.

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Well, today's two rivals are up for the challenge but do either of them have what it takes to make a profit?

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First up it's 43-year-old former air hostess Karen Squire, from Devon.

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That's fantastic, you are a life-saver.

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I've called my restaurant Arrival.

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The theme is that when I used to travel, every time I arrived somewhere, I'd generally go and eat.

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So you arrive and you eat.

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Years spent jetting around the world has spiced up her cuisine.

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I've been inspired from my travels to cook lots of different foods.

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I tend to go to restaurants and think, this is really nice, how can I cook it at home?

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I don't slavishly follow it but I adapt it.

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That would be my worst diner - if somebody doesn't like that foreign muck - because they would be a bit

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struggling in my restaurant.

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She's cooking against 55-year-old retired human resources manager Paul Kunzli, from Dorset.

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What am I doing?

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I've called for the restaurant Waves

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because we are by the sea and also I'm hoping

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to produce some waves of flavours for the customers.

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His inspiration to cook comes from his Austrian mother.

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She used to do some lovely Austrian dishes.

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At the time you couldn't get any recipe books, so I used to go back to her, ask her for the recipe,

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I'd then go and cook it and over time I managed to cook it the way my mum cooked it. Enjoying it.

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But today isn't just about culinary skills.

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The cooks also have to transform their homes

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into memorable restaurants aided by two helpers apiece.

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I don't want them too spread out, I want to create a nice, cosy atmosphere.

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All around the restaurant I'm going to have artefacts that I've picked up on my travels.

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So hopefully it will give the diners a nice ambience,

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something to look at and something they can talk about while waiting for the food to arrive.

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That's where I'm coming from.

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Karen's sous chef and general calming influence is her friend, Debbie.

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You couldn't use that for a bread roll, could you?

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Sometimes I get a bit...

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Shall we say emotional? And she'll always be calm and remind me I do know what I'm doing.

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That's all right... Is it?

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-Beautiful.

-OK, we're going to do that one.

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You are so right.

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While front of house will be another friend, Jo, who will bring all her years of experience to bear.

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I started waitressing when I was 13.

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I stopped probably when I was 14.

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And I'm getting on a bit so...

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Hey, one eats out.

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You learn by osmosis, don't you?

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OK, so she'll be bringing her year of experience to bear.

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I might direct them to their seats in a cabin crew fashion. It depends how stressed I am.

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Turn around. Just let me know if it's too tight, Jo.

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As Karen dresses her team of hostesses and prepares

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to set the oven doors to manual, Jo starts getting into character.

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Where's the pilot?

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Meanwhile, Paul has recruited friend Mike and wife Lynn to his team.

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She's a fantastic help all the time.

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When I'm out in the kitchen anyway, when I'm cooking she'll always give

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me a hand. We tick together really well.

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I think I'm looking forward to people enjoying the food that Paul is preparing.

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Sadly, Mike doesn't appear quite so convinced.

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He is a good cook and a confident chap but he's really put himself under a lot of pressure with this.

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Fair play to him.

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And to light his diners' way, he's hanging icicles in his garden.

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But I'm not sure what they've got to do with waves.

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As soon as the people pull up outside they'll be some lights that look like...

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Actually in the shape of waves but they could be the front of a boat.

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They look all right.

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As they come down the drive, they'll be confronted by a boat with lights on it, again the waves.

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All nautical bits and pieces.

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The restaurant is very small.

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We like to call it a galley concept.

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When you are on a boat, things are tight.

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You might call it a galley concept. I hope your diners don't call it something else!

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On one wall is a ship's steering wheel.

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All around the top of the ceiling we're going to have the nautical ship signs.

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That looks really nice, it gives it a bit of colour in that room.

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Each cook has been given an allowance of up to £200.

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Karen has decided she needed £125 for her dining experience.

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So she must make £12.50 a head to break even.

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Paul has asked for just £87 for his restaurant, so his diners

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only need to muster up £8.70 each for him to cover his costs.

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So it's Karen and her trolley dollies....

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What we are going to do is get tomato sauce all down our tops.

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With or without tomato sauce, versus the good ship Paul and all who sail with him.

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Are you ready to go? Let's do this!

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Let's do this thing!

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Let's get this show on the road.

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Both restaurants will be judged by 10 hungry strangers.

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-Hello.

-Hello, welcome.

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They've brought their appetites and their money with them,

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but how much cash they leave behind will be down to the quality of the evening.

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I'm just going to check your boarding cards here.

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The pressure is on Karen and Paul to deliver the goods.

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Good evening, welcome to Arrival. Do come in.

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Debbie, could you take the lady's jacket for her?

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Karen is off to a flying start as she prepares her evening for take-off.

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Jo is your waitress for the night, and she will be along

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in a second with some bread and some water for you.

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-What do her passengers make of it all?

-It's very homely.

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They've got a Persian rug on the wall.

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-Can I take your names, please?

-Charlotte.

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Your surnames.

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Hello, do come in.

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Welcome to Arrival.

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I like the tickets.

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The boarding pass is a really cool idea.

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You wouldn't think about doing something like that.

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It's kind of a nice thing to take away and it makes you remember,

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if it's a real restaurant, you'd remember.

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Do take a seat, madam.

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Just a little bit over the top.

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They were trying to be too professional.

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Enjoy your evening.

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I felt a bit uncomfortable when I first came in.

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I just felt the greeting was a bit enforced.

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And, I just...

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She's obviously very nervous.

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So Karen's pre-flight nerves haven't gone unnoticed.

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Whilst over at Paul's, there's not much chance of missing his restaurant. Ahoy there!

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When we first arrived, we gathered from the name

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of the restaurant being Waves. it was going to be a nautical theme.

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It looked very friendly and welcoming with the boat and the lights as we came down the drive.

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-I did notice the life-saver annuals outside as well.

-Did you?

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Yeah, they've got it going on.

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-Great first impressions, but what do they make of the dining room?

-Thank you.

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I think it's a great room. It makes you feel really comfortable when you walk in.

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Very nice, really nice and cosy room so we can all chat to each other.

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They are a polite bunch, aren't they?

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Either that or it's cold in there and they'll be glad of the shared warmth.

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It was quite small, quite cosy.

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They made the best of the room.

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You feel like you've got your own private space even though it's quite cosy.

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So we've established it's cosy. Just in case you missed it, here come the staff with a short announcement.

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Nice and cosy in here.

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So it's plain sailing for Paul and his nautical theme

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and his diners don't seem to mind being packed in like sardines either.

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As for Karen, well, it was maybe a bit of a bumpy take-off.

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But now it's all about the food.

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So fasten your seatbelts, it's time for the starters.

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On the menu in Karen's Arrival lounge there is a choice of Mexican-inspired crab cocktail

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with avocado and lime dressing and tortilla crisps.

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Or fragrant seafood satays served with south-east Asian dipping sauce.

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I absolutely adore satay so that was a definite.

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Coming from the south-west, I really wanted to use crab.

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I've never done this dish before but I'm quietly confident.

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They both sound lovely. I'd love to go to that restaurant.

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Sorry, Paul, you can't!

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Ultra-efficient Karen got started early by preparing her seafood satays at lunch.

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It's slightly different from the traditional Singapore. It's slightly more Indonesian.

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For this dish she created her own special paste.

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My secret spice mix.

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Hmm - lovely. It's galangal,

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which is like ginger but not quite as strong.

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That's the galangal there.

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It's a Far Eastern herb, and that's ginger.

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There's ginger in there as well.

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Chillies, lemongrass, garlic and a little bit of shrimp paste, which is incredibly strong.

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Let's hope it's incredibly delicious, too!

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Lime leaves, coconut cream and the spicy paste were added to the fish.

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Whiz it all up to make a really thick paste and then I'll put it on the skewers when I finish that.

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Once whizzed up, the mixture was moulded around the lemongrass stalks to look like

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rather odd lollipops.

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They don't look great now but when they've had a bit of oil and grilled they turn a lovely golden colour.

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I think they will be quite nice.

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Let's hope they are a bit better than quite nice.

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Karen's other starter, crab cocktail, was also prepared in advance.

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A delicate mix of chilli, crab, lime and a half a hedge-worth of coriander.

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You can see it looks very pretty.

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That's really nice.

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Six hours later, ten strangers are anticipating a first-class dining experience.

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Whilst Karen is just trying to keep calm and carry on.

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I'm feeling slightly...

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stressed because it's the first one.

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So um, but no,

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I think it's all going according to plan, so far.

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And Jo is realising that she needs to be a bit more relaxed with the diners.

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Thank you very much indeed.

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I just need to slow down.

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People are chilled, aren't they? They don't want to be rushing.

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SHE MOUTHS

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As the others take a few deep breaths, Debbie layers crab mixture,

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avocado and lime dressing into cunning tin moulds

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and, hey presto! Crab cocktail on a bed of leaves.

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That's table four. I hope you can read my writing.

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Have you got all the orders?

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-We've got three crab orders, already.

-I'll carry on then.

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Karen, are you happy with your savoury lollipop seafood satays?

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I'm very happy with them. Yeah, I'm very happy with them.

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The satays are popped on a banana leaf for presentation

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and served with a chilli dip.

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And they're off!

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Let's hope for a nice, smooth flight with no turbulence on the way.

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I think the red wine hasn't done any good.

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But some of the diners are soon struggling

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with what they should eat and what's for show.

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If this was a wooden pole

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you wouldn't eat that, would you?

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-That's avocado.

-I got that.

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It's lemongrass, I'm sure it's lemongrass.

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-I'm going to persevere with this.

-Why?

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That's the spirit!

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Table of four were trying to decide

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what was in where and flavours and stuff,

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so there's lots of discussion about ingredients and flavours.

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-So that's good, yeah.

-Good.

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Good? Well, maybe.

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But diners not knowing what they're eating isn't necessarily a good sign.

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It was a bit of a shame because it all just tasted of chilli.

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The seafood, it didn't taste like seafood, it just tasted like chilli.

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I didn't particularly like it, but I think it's possibly...

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Cos I don't like crab, I went for the other and I ended up...

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It was a bad choice for me.

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Very pleasant. A little bit egg-y, too bound together with egg.

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But I wish it had been more obviously a fish dish.

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Oh, well, maybe the crab can claw back some profit.

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It mainly tasted of coriander, to be honest, and not really crabby.

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The leaves were really spicy.

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It didn't really work for me very much.

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I didn't really like it.

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Lemony, crabby, spicy - how about tasty? Anyone?

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It was really delicious, very fresh and fragrant.

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Just as good as any really top-class restaurant I've been in.

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-Very impressive.

-It really was a very nice starter, top notch.

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-That's more like it!

-I think the starter service went well.

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-Jo, how did the starter service go?

-Good.

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All the meals went out, I was pleased with the presentation, the guests seemed happy.

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So far I'm pleased.

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I'm waiting for the feedback when we clear in and see how it all was.

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Clean plates.

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Lovely. Empty plates so far - speaks for itself. I'm happy with that.

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Well, Karen is happy.

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So, will Paul be able to keep his diners as contented with his starters?

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He's serving fried mackerel fillets coated in Parmesan cheese,

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breadcrumbs and parsley, garnished with lemon wedges.

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Or avocado with pancetta and addressed rocket salad, sprinkled with pine nuts.

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Both the dishes are so simple and full of flavour.

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I've tried the mackerel on friends and they thought it was lovely.

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They both sound really good.

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Yeah, game on.

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Game on, indeed!

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Paul was painstakingly filleting his mackerel at lunch time.

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This is one of my starters. Mackerel with a parmesan, parsley and breadcrumb crust.

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There are still pin bones in them and still bones down the middle.

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I'm cleaning them right up and then taking the skin off them as well,

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so as the breadcrumb mix sticks nicely on both sides.

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The time-consuming bit is each mackerel is different.

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They seem to have a bone in a different place.

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I'm getting there, though, nearly done.

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Don't take all day getting there, Paul, only six hours to service.

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The fillets were then coated in fine breadcrumbs with a quick, democratic

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vote and how much Parmesan to add.

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Too strong or not strong enough?

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Definitely not too strong.

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There's got to be cheesy flavour...

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-'Too little?'

-Chef?

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Too much?

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That'll be all right cos the mackerel is quite strong.

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Chef has spoken. I hope not every decision is made this way

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otherwise we'll be here all night.

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I'm glad somebody else made the decision.

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We've got the mackerel fillets here.

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Then we dip them, first into plain flour,

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then into a beaten egg mix.

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Drop them in there. I think I've got 24 of those to do.

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24?!

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How many orders is he expecting, he's only got ten diners!

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Meanwhile, Mike and Lynn decide to get their apologies in early.

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The bad news for you is I'm your waiter

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and I've never done it before, so be gentle with me.

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The same goes here.

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It's not many restaurants where the waiters apologise

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before they've even served anything!

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Back in the kitchen, Paul is busy preparing the avocado and pancetta salad

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with his apologetic staff politely taking the orders.

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This is the pancetta.

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I'm going to fry it off, brown it right down.

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And it will be part of the garnish for the avocado starter.

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Orders are in and the fish gets the majority vote.

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We've got three avocado, seven mackerel.

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Seven mackerel.

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I've forgotten what she said.

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Come on, Paul, keep it together.

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Lynn piles rocket, slightly browning avocado,

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pine nuts and pancetta into bowls ready for service.

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He's washing the floor.

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Then, as Paul bizarrely decides to clean the floor, Lynn takes

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over plating up the mackerel and gets them out

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before he decides to clean them, as well.

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My staff are telling me that people are happy.

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It looks as if it's going out as quick as it can.

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So, yeah, I'm happy.

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So Paul's happy, but what about his diners?

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Has the mackerel with Parmesan crumbs got them hooked?

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There are some transatlantic diners in tonight.

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I hope they like Paul's British cuisine.

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I had the mackerel with no Parmesan crumbs.

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I couldn't taste any Parmesan

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and yet I thought it was supposed to be Parmesan crumbs.

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Extremely dry.

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It's a bit disappointing.

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Mine was very, very dry.

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Mackerel is a very oily fish, it should have a lot of flavour,

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and it was very...disappointing, I guess is the appropriate word.

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Oh, dear. Maybe the locals will be a bit more positive.

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It was a nice taste,

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it was just really dry. It could have done with a little dip on the side

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and it would have been lovely.

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It did say on the menu that there was some Parmesan crumbs,

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but I didn't have any of those.

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Perhaps the avocado and pancetta salad will keep Paul afloat.

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There was quite a lot of saltiness in the dish.

0:19:230:19:25

The avocado was probably a bit over than what I'd normally eat.

0:19:250:19:29

Nice dish, nicely put together,

0:19:290:19:31

but just a touch disappointed with the taste.

0:19:310:19:34

I did enjoy it, but for some reason there was

0:19:340:19:37

a rash of streaky bacon plonked there

0:19:370:19:39

which didn't quite fit somehow.

0:19:390:19:42

A litany of complaints, not the best start to Paul's culinary voyage.

0:19:460:19:52

And though there were empty plates coming back at Karen's,

0:19:520:19:55

there were mixed reviews.

0:19:550:19:57

But at least nobody has asked for a sick bag yet!

0:19:570:19:59

Anyway, on to the next leg of the journey - the mains.

0:19:590:20:03

Karen is serving very slow roasted lamb served with bejewelled couscous

0:20:030:20:07

and a tomato and saffron sauce with green beans.

0:20:070:20:11

Or crispy breast of duck with Chinese style cranberry sauce,

0:20:130:20:18

buttered potatoes, and sugar snap peas.

0:20:180:20:20

The lamb is the posh version of my lamb.

0:20:200:20:23

I've never done the couscous before,

0:20:230:20:26

so I'm just praying it works this time.

0:20:260:20:28

The crispy duck,

0:20:280:20:29

I love crispy duck and I wanted to give it an oriental flavour.

0:20:290:20:33

They sound great, but there are clashing flavours there.

0:20:330:20:35

Oh, Paul bites back!

0:20:350:20:39

Karen started her very large slow roasted lamb

0:20:390:20:43

in a not so big pan, first thing.

0:20:430:20:44

She browned the meat and added veg and stock

0:20:440:20:47

and cooked it in the oven on a low heat for five hours.

0:20:470:20:50

The good thing about these Middle Eastern recipes is

0:20:500:20:53

because the lamb isn't pink, it doesn't have to rest.

0:20:530:20:58

We can take it out, carve it, serve it, so there's no rest period.

0:20:580:21:01

The duck does have to rest.

0:21:010:21:03

But there's no rest for the team.

0:21:030:21:05

Jo made the sauce for the lamb -

0:21:050:21:07

onion, garlic and saffron with chopped pureed tomatoes.

0:21:070:21:10

Add quite a lot of tomato puree.

0:21:100:21:14

That's probably about two tablespoons.

0:21:150:21:18

Easy on the puree, Jo, you don't want to overpower the sauce.

0:21:180:21:22

With the diners waiting patiently for food arrivals,

0:21:220:21:26

Karen cooks and slices the duck breast to order.

0:21:260:21:29

The duck, lovely and pink.

0:21:290:21:32

These are my sugar snap peas.

0:21:320:21:34

And Karen is rather starting to enjoy playing chef.

0:21:340:21:37

OK, to go.

0:21:370:21:40

I think it's looking good.

0:21:420:21:44

The first servings of duck go out just right - pink on the inside,

0:21:440:21:48

crispy on the outside with an accompaniment

0:21:480:21:51

of buttered potatoes and sugar snap peas.

0:21:510:21:54

There's the duck for you.

0:21:540:21:56

Enjoy your meal.

0:21:560:21:59

Right, let's give it a go.

0:21:590:22:01

I was pleased with some of the service of mains.

0:22:010:22:04

I was pleased with the way it went out, the way the plates looked.

0:22:040:22:07

The second lot of duck was slightly overdone, for me.

0:22:070:22:11

So I'm a bit disappointed with that,

0:22:110:22:13

but we'll have to see what comments come back.

0:22:130:22:17

It just didn't have it, the duck was overcooked,

0:22:260:22:28

the crispiness on the outside

0:22:280:22:30

was there, but the duck was very dry.

0:22:300:22:33

The duck was way overcooked.

0:22:330:22:36

Trying to do crispy on the outside and pink in the middle is very specialist.

0:22:360:22:40

Unfortunately, it sadly failed.

0:22:400:22:43

Still fretting about the duck, Karen decides to quiz the diners.

0:22:430:22:48

-How was everything?

-My duck was a little bit overcooked for me,

0:22:480:22:52

I like it pink in the middle.

0:22:520:22:54

Maybe a little more seasoning,

0:22:540:22:56

I was looking for some seasoning, salt and pepper.

0:22:560:22:59

-You couldn't taste that coming through?

-No.

0:22:590:23:02

But other than that, fine.

0:23:020:23:04

Good, OK, that's good to know.

0:23:040:23:07

And I couldn't add any salt because there wasn't any salt in the cellar.

0:23:080:23:12

LAUGHTER

0:23:120:23:14

The table with the overcooked duck

0:23:150:23:17

have noticed that the duck is slightly overcooked.

0:23:170:23:20

So... It's a fair point.

0:23:200:23:24

What can I say?

0:23:250:23:27

I can't undercook it. It's my fault.

0:23:270:23:30

Keep calm and carry on.

0:23:310:23:33

Deep breaths, Karen, there's still that slow roasted lamb to pull you out of cattle class.

0:23:330:23:38

-Would you like to try some of this?

-It's very nice.

0:23:380:23:40

-I seem to have a lot more meat than you.

-I didn't particularly like the lamb.

0:23:400:23:44

I certainly didn't like the tomato puree on top of it.

0:23:440:23:48

I thought that was a waste of time.

0:23:480:23:50

I did finish it off all but a few crumbs.

0:23:500:23:53

Whilst I say I didn't like it, I ate it because I was hungry.

0:23:530:23:58

Oh, dear, cover your ears, Karen.

0:23:580:24:00

The lamb was slightly cold when I received it,

0:24:000:24:04

but loved the couscous, I thought it was really tasty and light.

0:24:040:24:09

I was really impressed by that.

0:24:090:24:11

I discovered there were pomegranates in the couscous

0:24:110:24:14

which I absolutely loved. That was delicious.

0:24:140:24:18

It was bejewelled couscous,

0:24:180:24:19

so I wasn't quite sure what to expect.

0:24:190:24:21

But it had pomegranates in it which is a total contrast

0:24:210:24:24

cos they were really crispy, but very good, very unusual, very tasty.

0:24:240:24:29

Karen's first time pomegranate couscous was a hit,

0:24:290:24:33

and she's happy with all those empty plates coming back into the kitchen.

0:24:330:24:37

I'm really pleased that everybody finished everything.

0:24:370:24:40

We didn't have any half-eaten plates, all of the plates are empty.

0:24:400:24:44

That's always a good sign, it can only be a good sign.

0:24:440:24:47

Yeah, I'm glad about that.

0:24:470:24:50

Well, it's usually a good sign, but I'm not sure with this lot.

0:24:500:24:53

So will Paul's diners be any easier on him?

0:24:530:24:57

He's serving a ragu of seafood with linguini.

0:24:590:25:02

Or schnitzel with a warmed potato salad,

0:25:020:25:05

cherry tomatoes and a mint pea quenelle.

0:25:050:25:09

I absolutely love seafood and the schnitzel is a family favourite

0:25:110:25:14

and I really hope the diners enjoy it as much as I do.

0:25:140:25:17

They both sound really lovely,

0:25:170:25:19

although I'd be a bit nervous about cooking linguini.

0:25:190:25:22

We'll see how that goes later.

0:25:220:25:25

Just two hours before the diners arrived, Paul was preparing his schnitzel.

0:25:250:25:29

Beaten fillets of pork were dipped in flour, egg and fine breadcrumbs.

0:25:290:25:33

Starting to panic a bit, like I have been over the last two weeks.

0:25:360:25:39

It's the first time today, and it's because I looked at the time,

0:25:390:25:43

which is gone 4:30pm, so we've got about two hours

0:25:430:25:46

before the guests need to be served

0:25:460:25:48

and I haven't done, I haven't made any pasta yet

0:25:480:25:51

and I haven't done anything with the seafood linguini.

0:25:510:25:54

You better get a move on, then.

0:25:540:25:56

To go alongside his schnitzel, Paul put cherry tomatoes and garlic

0:25:560:25:59

onto a baking tray with a drizzle of olive oil.

0:25:590:26:02

Ah, no!

0:26:020:26:04

Balsamic vinegar.

0:26:040:26:06

I went to put olive oil in and the container is a similar size.

0:26:060:26:11

And in the stressful moment, I poured balsamic vinegar in there.

0:26:110:26:15

And Lynn's turning to drink.

0:26:150:26:16

Albeit not the hard stuff.

0:26:160:26:19

Actually, balsamic'll work, a little bit.

0:26:190:26:21

Yeah, works with tomatoes.

0:26:210:26:23

What about this, then?

0:26:250:26:26

It's the calm before the storm.

0:26:260:26:28

By the evening, Paul's no calmer,

0:26:280:26:30

and while he flaps in the kitchen,

0:26:300:26:32

his diners have been kept waiting over half an hour.

0:26:320:26:35

I'm hungry! I'm wasting away.

0:26:350:26:39

But those guests are sitting there waiting now.

0:26:390:26:41

It feels to me like they've been waiting a long time.

0:26:410:26:44

No, he's still here. Just about.

0:26:510:26:53

Come on, Paul, get that seafood ragu on.

0:26:530:26:56

At last, garlic, red chilli and chopped tomatoes are thrown into a pan,

0:26:560:27:00

followed by chives and a medley of seafood,

0:27:000:27:04

including prawns, scallops and calamari.

0:27:040:27:07

-Oh, it's really salty.

-BLEEP!

0:27:070:27:10

What's salty? What's salty?

0:27:100:27:14

Can I taste?

0:27:150:27:17

-It'll be all right once you've got the linguini with it.

-OK.

0:27:190:27:22

-It's actually quite...

-That's nice.

-Yeah, it is nice.

0:27:220:27:27

Yes, but it's no good in the pan, is it?

0:27:270:27:29

Now, stop messing about and start plating up.

0:27:290:27:32

-Mike?

-Yeah?

-Can you clean that pea off the pasta plate?

0:27:320:27:36

Please.

0:27:360:27:38

On go the accompaniments for the fried pork escalope.

0:27:380:27:42

-It's the flavour that counts.

-Yes.

0:27:420:27:44

Eventually, after a 40-minute wait,

0:27:440:27:46

the linguini's cooked and the seafood is plated up.

0:27:460:27:50

Sorry to have kept you waiting.

0:27:500:27:52

-Thank you.

-It's very hot in our kitchen.

0:27:520:27:56

But what does Paul's friend in the technicolour shirt think?

0:27:560:27:59

The seafood itself was little pellets of overcooked,

0:27:590:28:04

-dry, chewy...

-Rubbery.

0:28:040:28:06

Rubbery... Hmm.

0:28:060:28:09

It looked like everything had been dumped

0:28:130:28:16

out of a frozen bag of mixed seafood

0:28:160:28:18

and just cooked up pretty quickly, frankly.

0:28:180:28:20

-But all in all, it was a disaster!

-Yeah.

0:28:200:28:23

Oh, dear. A pasta disaster.

0:28:230:28:25

Let's hope the rest are a bit kinder.

0:28:250:28:27

-I can't eat that.

-What?

0:28:270:28:29

It's got no taste to it.

0:28:290:28:31

'For my main, I had the'

0:28:310:28:33

seafood ragu.

0:28:330:28:37

I didn't eat it. It's very rubbery.

0:28:370:28:40

I had a few mouthfuls and I was really hugely disappointed in it.

0:28:400:28:45

-Ooh. But not everyone's complaining.

-It's a difficult job for them.

0:28:470:28:50

-They're under pressure.

-It's difficult for them.

0:28:500:28:53

Some people may be judging them too harshly.

0:28:530:28:55

-Yes, I think so.

-Yeah, yeah.

0:28:550:28:57

Well, maybe the schnitzel will throw a Paul a lifeline.

0:28:570:29:01

I was very disappointed with it.

0:29:010:29:03

The tomatoes that accompanied the dish were fantastic, really good.

0:29:030:29:08

But the pork itself was bland, I think is how I'd describe it.

0:29:080:29:13

The tomatoes in the main were lovely. Really juicy and sweet.

0:29:130:29:17

It was like "pop" in my mouth.

0:29:170:29:19

The escalopes seemed like something out of a packet and then 12 minutes under the grill.

0:29:190:29:24

But I don't want to take anything away from the effort.

0:29:240:29:26

-But the tomatoes were nice.

-Yeah. They went "pop" in my mouth.

0:29:260:29:30

Maybe that mishap with balsamic vinegar was divine inspiration.

0:29:300:29:35

But some of the diners are beginning to consider their options.

0:29:350:29:38

I'm not full cos I didn't eat my main.

0:29:380:29:41

You asked if KFC was open on the way home!

0:29:410:29:44

Having a meal at the pub soon!

0:29:440:29:45

Yeah. I noticed they had burgers on the menu.

0:29:450:29:49

Diners planning a dash to the nearest fast-food joint.

0:29:520:29:56

Not a good sign.

0:29:560:29:57

But at least the popping tomatoes have been a success.

0:29:570:30:01

And Karen's duck may have nosedived.

0:30:010:30:03

But full marks for putting on a brave face.

0:30:030:30:06

So, the pressure is well and truly on for the final destination. Desserts.

0:30:060:30:11

Karen's serving up lemon meringue ice cream, served in a cinnamon

0:30:110:30:16

crackle basket with raspberry coulis.

0:30:160:30:20

Or Turkish Delight syllabub with pistachios crescents.

0:30:200:30:25

The Turkish Delight syllabub always goes down a storm.

0:30:250:30:28

The lemon meringue ice cream I haven't made before,

0:30:280:30:32

but hopefully it'll be OK.

0:30:320:30:34

I'd try either of those, but they do sound ambitious under pressure.

0:30:340:30:37

Karen tackled her lemon meringue ice cream first thing.

0:30:370:30:41

Sous chef Debbie added lemon zest and juice

0:30:410:30:45

to stiff whipped cream, yoghurt and broken up meringues.

0:30:450:30:48

Because we want it still to have that sweetness,

0:30:480:30:51

-but I think it needs a bit of bite.

-OK.

-Yes?

0:30:510:30:53

So, we're going to freeze this now.

0:30:530:30:55

It's quite a nice recipe because it doesn't need to be churned.

0:30:550:31:00

We're going to put it in these shallow dishes, pop it in the freezer.

0:31:000:31:03

The ice cream will sit inside a cinnamon crackle basket

0:31:030:31:06

made from golden syrup, butter, caster sugar, flour and cinnamon.

0:31:060:31:10

The mixture was spooned and flattened on to baking trays,

0:31:100:31:13

popped in the oven and carefully moulded into baskets.

0:31:130:31:17

I'm really pleased with them. Really, really pleased.

0:31:170:31:22

Jo was in charge of the Turkish Delight syllabub,

0:31:240:31:27

a sweet concoction of Cointreau, lemon juice, sugar and cream with rose and orange water.

0:31:270:31:32

I'm just going to put in the rose-water and orange water essence.

0:31:320:31:39

This is for the Turkish Delight,

0:31:390:31:40

so that gives it that, sort of, Turkish Delight flavour.

0:31:400:31:43

Will these puds have happy landings?

0:31:460:31:48

I've just got a tiny little bit of Turkish Delight here.

0:31:480:31:52

Just a tiny little bit.

0:31:520:31:53

I think the orange looks pretty.

0:31:530:31:55

And then I'm just sprinkling over some pistachios.

0:31:550:31:59

I think they look really pretty. I'm delighted with them.

0:31:590:32:02

Hopefully, they'll like it. I think it's a really nice flavour,

0:32:020:32:05

the rose-water, but people very rarely use

0:32:050:32:08

rose-water in this country.

0:32:080:32:10

So I don't know whether they'll find it too much.

0:32:100:32:12

But we'll find out in a minute.

0:32:120:32:14

That looks so pretty, though.

0:32:140:32:16

The lemon meringue ice cream goes into the baskets.

0:32:160:32:19

A quick drizzle of raspberry coulis and they're good to go.

0:32:190:32:22

Thank you.

0:32:260:32:29

Hopefully, they should like the presentation of it.

0:32:290:32:35

Bit of extra sauce there.

0:32:350:32:37

For the dessert I chose the ice cream,

0:32:370:32:40

which was lovely, but I didn't like the basket.

0:32:400:32:44

I couldn't get along with that at all.

0:32:440:32:46

I don't know what it's made of, but I didn't like that.

0:32:460:32:48

It was too crunchy.

0:32:480:32:50

I could have got my own teeth in tonight.

0:32:500:32:53

The ice cream was lovely.

0:32:560:32:57

Very lemon-y. But I wasn't very keen on the case.

0:32:570:33:00

It was very, very chewy so I had to leave most of it.

0:33:000:33:03

For my dessert, I had the ice cream, which I thought was really nice.

0:33:030:33:08

The lemon flavour in there was fantastic.

0:33:080:33:10

And the basket, although they were a little bit noisy,

0:33:100:33:12

crunchy, no, really nice.

0:33:130:33:14

All gone. A little bit of brandy snap left.

0:33:140:33:17

But the rest of it was cleared, so that's good.

0:33:170:33:21

So, will those Turkish Delight syllabubs deliver a hint of Eastern promise?

0:33:210:33:26

It is really nice, but it doesn't particularly taste like Turkish Delight.

0:33:260:33:31

It tastes quite lemon-y. But no, it was really...

0:33:310:33:33

The pistachios biscuits were really, really nice,

0:33:330:33:36

but it's very strong and kind of sickly.

0:33:360:33:39

But it's good, but I can't eat it all.

0:33:390:33:42

It was quite nice. A bit too rich for me.

0:33:420:33:44

I've decided to leave a bit,

0:33:440:33:46

which is unusual for me. I like my puddings.

0:33:460:33:49

It was nice to begin with, although it tastes like lemon

0:33:490:33:53

and I wasn't sure where the Turkish Delight was. There was a bit on the top.

0:33:530:33:57

Too rich. Lovely, delicious.

0:33:590:34:01

-Who was that from?

-The two ladies.

0:34:010:34:03

Delicious, lovely, absolutely gorgeous, but too rich.

0:34:030:34:07

I knew it was rich.

0:34:080:34:10

That's upsetting. If they liked it and it was just too rich...

0:34:100:34:14

But then if they'd have really liked it, it wouldn't have mattered.

0:34:140:34:17

Oh, Karen, don't be too hard on yourself.

0:34:170:34:20

Can we have the puddings, please?

0:34:200:34:22

-Yep. Certainly.

-Can Paul do any better?

0:34:220:34:25

He's serving sticky toffee pudding with Chantilly cream.

0:34:250:34:32

Or pears baked in Marsala wine,

0:34:320:34:34

served with mascarpone and creme fraiche.

0:34:340:34:37

I've had both these dishes at my niece's and I love them.

0:34:370:34:40

I've been practising and I hope I can make them as well as she does.

0:34:400:34:44

They sound like real crowd pleasers,

0:34:440:34:47

but maybe not quite as adventurous as mine.

0:34:470:34:49

In this game, sometimes less is more.

0:34:490:34:53

Paul started his baked pears mid-morning - simply pears with

0:34:530:34:57

Marsala wine, a vanilla pod, a stick of cinnamon and sugar.

0:34:570:35:01

I'm going to put them on the stove

0:35:040:35:06

just to bring them up to a simmer and then I'll put them in the oven,

0:35:060:35:09

and they'll stay in the oven for three hours.

0:35:090:35:12

They'll be covered for three hours, and during that time I'll have to turn them.

0:35:120:35:16

Once cooked, the pears were left to cool

0:35:160:35:19

before a Marsala and arrowroot syrup was spooned on.

0:35:190:35:22

This is definitely my kind of dessert.

0:35:220:35:25

I could eat all this.

0:35:250:35:27

Well, be sure to leave some for your diners.

0:35:270:35:29

This is the pudding part of the sticky toffee pudding.

0:35:290:35:32

There's flour. I'm just going to mix in some bicarb of soda.

0:35:320:35:37

Paul's individual sticky toffee puddings

0:35:370:35:39

are a rich mix of butter, sugar, black treacle, flour and dates.

0:35:390:35:44

Just put them on greaseproof paper just in case they do rise

0:35:460:35:49

and spill over the edge, but I don't think they will.

0:35:490:35:51

Just pour it all over them, so it soaks in.

0:35:510:35:54

And the crowning glory -

0:35:540:35:56

a toffee sauce made of yet more sugar, treacle and butter.

0:35:560:36:00

But they're looking all right. I think it tastes OK.

0:36:000:36:03

Mmm, they're tasting good.

0:36:030:36:05

Nearly time for Paul to drop anchor.

0:36:050:36:08

Can his sugary puds save the day?

0:36:080:36:12

-How many have we got of these, Mike?

-How many did you have?

0:36:120:36:16

There must be six.

0:36:160:36:18

-I'm just picking the nicest-shape ones. That's why I'm asking.

-Six.

0:36:180:36:23

Again, long-suffering Lynn takes the helm.

0:36:230:36:25

Left, left, left, bowls.

0:36:250:36:28

-What are you going for?

-Those.

0:36:280:36:30

-That's what I was going for.

-You wasn't.

-I was!

0:36:300:36:33

Got to get some better staff!

0:36:330:36:36

Pay peanuts, get monkeys.

0:36:360:36:38

-Are we going to get this service out?

-In a minute.

-Yes, Chef.

0:36:380:36:41

I want that to go while it's hot, Lynn.

0:36:420:36:44

-Yeah, we're doing it.

-Thank you.

0:36:440:36:47

And Lynn's single-handed crusade finally gets the desserts to the table.

0:36:480:36:52

-And one toffee.

-Thank you.

0:36:520:36:56

Enjoy your desserts.

0:36:560:36:57

Thank you.

0:36:570:36:59

So how's that sticky toffee pudding going down?

0:36:590:37:03

Absolutely fantastic.

0:37:030:37:04

I could possibly squeeze in another one, but maybe not.

0:37:040:37:09

It would have been absolutely lovely had it been warm.

0:37:090:37:13

It's really, really cold and I haven't had a chance to complain

0:37:130:37:17

cos no-one's been out here yet.

0:37:170:37:20

So, I've just left it at that.

0:37:200:37:24

It was quite delicious, but I think I might have

0:37:240:37:27

been able to make a better one at home if I'm honest.

0:37:270:37:30

I thought it was really nice. I'm not a big fan of toffee puddings

0:37:300:37:34

and I personally don't think Jennifer could make a better one at home.

0:37:340:37:38

Ooh!

0:37:380:37:39

Oh, dear. A divorce for dessert.

0:37:420:37:44

But will the baked pears prove as controversial?

0:37:440:37:47

Really, really tasty. Really tasty.

0:37:470:37:49

Really enjoyed it. I'm not one for fresh fruit,

0:37:490:37:52

but that was a really good combination. Loved it.

0:37:520:37:56

It was the best course of the night. Really enjoyed it.

0:37:560:37:58

Pear was whole, it didn't flake about, and the sauce was very good.

0:37:580:38:03

Excellent. Maybe even "you know who" might finally be satisfied, too.

0:38:030:38:08

It was a pear in some sort of pasty...stuff.

0:38:080:38:14

Um... Not impressed.

0:38:140:38:18

Waiter, check!

0:38:180:38:20

Bill? Can we leave?

0:38:200:38:22

Yes, I think you probably can...right now.

0:38:220:38:26

But Paul and the team are taking it on the chin.

0:38:260:38:29

-AMERICAN ACCENT:

-I couldn't really say, but some guys just got to complain.

0:38:290:38:33

I wouldn't like to say who that would be.

0:38:360:38:38

And Paul's looking on the bright side.

0:38:380:38:41

That's nine plates that have come back clean.

0:38:410:38:43

Pleased with that.

0:38:430:38:45

So a few moans, but clean plates, and if Paul's diners thought it was all over, it is now.

0:38:450:38:51

As of tonight, the restaurant's closed.

0:38:510:38:54

Thanks again.

0:38:540:38:56

So have Paul and Karen done enough to make a profit?

0:38:590:39:03

It's entirely in the hands of the diners,

0:39:030:39:06

who'll decide how much or how little they're prepared to pay,

0:39:060:39:10

and neither of our cooks has any idea how much that might be.

0:39:100:39:14

Karen spent £125 on her restaurant,

0:39:140:39:18

so her diners must fork out £12.50 a head for her to break even.

0:39:180:39:23

But how did they rate their experience?

0:39:230:39:28

-Bye.

-Bye.

-Bye-bye.

0:39:280:39:30

It was a good effort. Enjoyed it. Great.

0:39:300:39:33

I would have paid more, a little bit more,

0:39:330:39:36

if it had a little bit more oomph to it.

0:39:360:39:38

There were a few things that let it down, but I had a very pleasant meal.

0:39:380:39:41

Pity the duck was slightly overcooked.

0:39:410:39:45

Otherwise it would have been fine. I thoroughly enjoyed it.

0:39:450:39:48

So, how were the girls feeling at the end of a long evening?

0:39:480:39:51

The main lesson I've learnt would be to never go into catering.

0:39:510:39:56

LAUGHTER

0:39:560:39:58

I think you're brilliant. I'm going to give you a hug.

0:39:580:40:01

Well done!

0:40:010:40:03

Having spent £87 on his restaurant,

0:40:030:40:07

Paul needs £8.70 a head to balance the books.

0:40:070:40:11

-See ya.

-Bye.

0:40:110:40:14

So did he sink or swim?

0:40:140:40:17

Lovely ambience, lovely setting, really cosy, nice people.

0:40:170:40:22

On the downside, his food was disappointing,

0:40:220:40:24

but the sticky toffee pudding made up for that a little bit.

0:40:240:40:27

Buzzy place. One of the most buzzy restaurants I've been in recently.

0:40:270:40:31

People were very friendly.

0:40:310:40:32

The food, as a restaurant goes, it wasn't fantastic.

0:40:320:40:36

The food, frankly, wasn't great.

0:40:360:40:38

But as a restaurant, I wouldn't have really felt right paying anything, I suppose.

0:40:380:40:43

I didn't eat any of my main or my dessert, so I'm a little bit hungry.

0:40:430:40:48

I've heard a lot of fun going on there and people will pay for fun.

0:40:480:40:53

You don't need brilliant food, but if you've had a good evening,

0:40:530:40:56

you'll pay for it, so I think we've done OK.

0:40:560:40:58

If he ever does this again, it's divorce, 100% divorce!

0:40:580:41:05

No jesting, never, no, I will not ever do this again.

0:41:050:41:11

Paul, Karen, an amazing night with two fabulously themed restaurants, I have to say.

0:41:150:41:22

Loved your idea, Karen.

0:41:220:41:24

Are you glad that you did it that way?

0:41:240:41:27

I am, yeah, cos I wanted to include my travels,

0:41:270:41:30

cos that's what's inspired me to cook.

0:41:300:41:33

I was pleased, yeah.

0:41:330:41:35

It just, kind of, evolved from the original idea, so, yeah.

0:41:350:41:39

You wanted to ask the diners what they thought. Very strange, that.

0:41:390:41:42

-How did it go?

-I wish I hadn't.

0:41:420:41:44

But I wanted the feedback, cos I just wanted people to love it.

0:41:440:41:50

That's the thing about feedback.

0:41:500:41:52

You wanted all the good feedback.

0:41:520:41:54

Yeah, but I want to know how I can do better,

0:41:540:41:58

so I think that's why I asked them, although, in hindsight,

0:41:580:42:01

I should have just stayed in the kitchen and not bothered.

0:42:010:42:03

And you, Paul. Oh, I loved the whole light things up, the waves.

0:42:030:42:08

The theme of your restaurant was fabulous and the diners really appreciated it.

0:42:080:42:12

Were you pleased with that?

0:42:120:42:14

Obviously, my helpers went a long way to make it look like that.

0:42:140:42:18

I'd had a vision, told them what I wanted.

0:42:180:42:20

We worked great as a team and they put it all together.

0:42:200:42:23

I hope the diners came in and saw this seafood-y type,

0:42:230:42:27

wavy-type restaurant, you know, close to Poole.

0:42:270:42:30

-I hope so.

-Would you do this again?

0:42:300:42:33

My wife actually said, and she meant it,

0:42:330:42:35

she was saying to her friends, "I'll divorce him if he goes in for anything like this again."

0:42:350:42:40

OK, I'm sure you'd both like to know if there was any money made.

0:42:400:42:45

OK, Paul, you spent £87.

0:42:450:42:50

-Your diners donated 138.

-Oh, right, thank you.

0:42:500:42:53

You made a profit of 51. So there you go, that's for you.

0:42:530:42:58

-Thank you very much.

-Karen, you spent 125.

0:42:580:43:02

Your diners donated 225, which means that's 100 quid for you.

0:43:020:43:07

Wow! Thank you.

0:43:070:43:09

-I'm shocked!

-How do you feel?

0:43:090:43:12

I'm delighted, but really surprised.

0:43:120:43:15

I really didn't think they liked it.

0:43:150:43:17

You've actually both done really well, so I think huge pats on the back.

0:43:170:43:22

You've both been utterly brilliant.

0:43:220:43:24

-Thank you so much.

-Thank you.

0:43:240:43:25

And thank you for watching Instant Restaurant, and I'll see you next time.

0:43:250:43:29

Subtitles by Red Bee Media Ltd

0:43:400:43:44

E-mail [email protected]

0:43:440:43:50

Nadia Sawalha presents as two amateur cooks go head-to-head to see if they've got what it takes to create a restaurant in their own homes for one night only - and make a profit. Former air hostess Karen Squires is hoping for a smooth take off with her Instant Restaurant, offering a menu of tastes from around the world. But is she in for a bumpy landing? Her rival Paul Kunzli is going for a sea theme so how will he weather the storm as his diners tuck into his menu and deliver their verdicts?


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