0:00:02 > 0:00:06Two rival amateur cooks are converting their homes into restaurants.
0:00:06 > 0:00:09- I wish that was a lager!- God, everything is so personal!
0:00:09 > 0:00:11They've been given just one day...
0:00:11 > 0:00:13Look at them babies!
0:00:13 > 0:00:16..and a budget of up to £200.
0:00:16 > 0:00:18Sea bass, sea bass, sea bass.
0:00:18 > 0:00:20- Shut up!- Hello!
0:00:20 > 0:00:2220 strangers will be coming to dinner.
0:00:22 > 0:00:24- Hello!- Would you like to sit near the fire or...?
0:00:24 > 0:00:27At the end of the evening, they'll decide how much
0:00:27 > 0:00:29or how little to pay.
0:00:29 > 0:00:32It was great. Hence the empty plate.
0:00:32 > 0:00:33Absolutely awful!
0:00:33 > 0:00:36So, can the cooks deliver the goods,
0:00:36 > 0:00:39and will either of them make a profit?
0:00:46 > 0:00:50Hello and welcome to Instant Restaurant! Two home cooks
0:00:50 > 0:00:54are about to open their front doors, and bravely invite
0:00:54 > 0:00:58complete strangers to sample a three course menu.
0:00:58 > 0:01:02The diners will then decide how much they want to pay for it.
0:01:02 > 0:01:06So, who's putting their culinary skills on the line today?
0:01:06 > 0:01:10Our first cook is part time teacher, Martin Le Vogeur,
0:01:10 > 0:01:12who lives near Doncaster.
0:01:12 > 0:01:16Tonight, he's hoping to impress, with a menu of fancy classics.
0:01:16 > 0:01:22Everybody tells me that my food is particularly good,
0:01:22 > 0:01:25and it's going to give me the opportunity to put that
0:01:25 > 0:01:29into practice with strangers, and find out whether it is or not.
0:01:29 > 0:01:33But we all like a confident cook, and sports teacher, Martin,
0:01:33 > 0:01:37is adding a competitive edge to his Instant Restaurant experience.
0:01:37 > 0:01:38There's a quiz involved,
0:01:38 > 0:01:43there's going to be games laid out for slack times during the evening.
0:01:43 > 0:01:45Erm...it's also a bit of an ice breaker as well,
0:01:45 > 0:01:48and it will get people interacting and talking.
0:01:50 > 0:01:56His opponent is NHS public health development worker, Karen Bielby,
0:01:56 > 0:01:59who also lives near Doncaster.
0:01:59 > 0:02:03She used to be a holiday rep in Spain, and that's the inspiration
0:02:03 > 0:02:05behind the menu she's creating tonight.
0:02:05 > 0:02:09The name of the restaurant is Alioli, which means garlic mayonnaise,
0:02:09 > 0:02:12which is something we always ate when we lived in Spain.
0:02:12 > 0:02:15And the theme is really sunshine foods, which is the sort of food
0:02:15 > 0:02:17that people have when they're on holiday.
0:02:17 > 0:02:20This challenge isn't just about cooking.
0:02:20 > 0:02:23With the help of two assistants, the cooks must create
0:02:23 > 0:02:26the right ambience, to hopefully impress the diners sufficiently
0:02:26 > 0:02:29to make them part with large amounts of cash.
0:02:32 > 0:02:35Martin is calling on the services of his wife, Chris,
0:02:35 > 0:02:36to run front of house.
0:02:36 > 0:02:38Just to loosen the tongue a little.
0:02:38 > 0:02:41And sister in law, Maxine, will be his sous chef,
0:02:41 > 0:02:44and it seems she's already got the measure of Martin.
0:02:44 > 0:02:46He does tend to get a bit flappy,
0:02:46 > 0:02:49and he can get a little bit loud when he gets flappy,
0:02:49 > 0:02:53but providing we keep him under control, erm...he should be OK.
0:02:53 > 0:02:55Well, let's hope so!
0:02:55 > 0:02:58As Karen's home is a bit short on space,
0:02:58 > 0:03:03she's setting up her restaurant in her friend Sue's house.
0:03:03 > 0:03:06Sue will be helping out tonight and probably checking
0:03:06 > 0:03:09that Karen doesn't break anything.
0:03:09 > 0:03:12Karen's second assistant is her boyfriend, Stu,
0:03:12 > 0:03:16who'll be the restaurant's maitre d' and chief candle lighter.
0:03:16 > 0:03:19I've never been a waiter. I know I've only got 10 people tonight,
0:03:19 > 0:03:23but God, I'm so nervous. I really am, so if I start babbling,
0:03:23 > 0:03:26- you'll have to stop me.- You're babbling now, Stu.- See, I'm...
0:03:27 > 0:03:31Both cooks have been given an allowance of up to £200.
0:03:31 > 0:03:35Martin decided he needed to spend £101 on his night,
0:03:35 > 0:03:41so to make a profit, his guests will have to pay just over £10 a head.
0:03:41 > 0:03:45And this is going to be close, because Karen asked
0:03:45 > 0:03:49for just £7 less than Martin. So, to sneak into profit,
0:03:49 > 0:03:51she needs only £10 per person.
0:03:51 > 0:03:56So, we've got a gourmet night with a competitive twist,
0:03:56 > 0:03:58versus a menu of sunny memories.
0:03:58 > 0:04:0110 strangers are about to arrive at each house.
0:04:01 > 0:04:03- Hello!- Good evening! How are you?
0:04:03 > 0:04:06At then end of the night it will be entirely up to them,
0:04:06 > 0:04:08how much or how little they pay.
0:04:08 > 0:04:10So, Martin and Karen will have to impress
0:04:10 > 0:04:12if they want to make a profit.
0:04:12 > 0:04:16Come out, come out, where ever you are!
0:04:16 > 0:04:21But Chez Martin, before Chris can open up, there's an intruder!
0:04:21 > 0:04:24I'm looking for a fly that's been around all day.
0:04:24 > 0:04:26We've tried fly spray, we've tried swatting it.
0:04:26 > 0:04:28I've hit it about four times and it's still going.
0:04:28 > 0:04:32I hope it doesn't end up as extra protein on the menu!
0:04:32 > 0:04:34It'll land on somebody's meal, won't it?!
0:04:34 > 0:04:38It's got to be the strongest living fly I've ever met in me life!
0:04:38 > 0:04:41Sounds like it's buzzed off, Chris! Unlike your guests,
0:04:41 > 0:04:43- who are knocking on the door!- Hi. - ALL: Hi!
0:04:43 > 0:04:46- Come in.- Hi.- Hi.
0:04:46 > 0:04:50Ooh, and they seem a happy bunch, right from the off!
0:04:50 > 0:04:53It looks really nice. The drinks are nice,
0:04:53 > 0:04:55- so we've got a good start anyway. - LAUGHTER
0:04:55 > 0:04:59Well, there's the killer one-two of the soft raspberry fizz tipple,
0:04:59 > 0:05:03and home cooking smells to get them in the party spirit.
0:05:03 > 0:05:05It smells nice, so hopefully the food will be good.
0:05:05 > 0:05:10At Karen's, most of the guests are appreciative of the warm welcome.
0:05:10 > 0:05:13When we walked in, we were greeted very, very nicely.
0:05:13 > 0:05:15It all looks beautiful.
0:05:15 > 0:05:16But behind the scenes,
0:05:16 > 0:05:18not everyone's happy with the surrounding.
0:05:18 > 0:05:21It very much looks like somebody's front room.
0:05:21 > 0:05:24A nice location for a Christmas dinner.
0:05:24 > 0:05:27Well, I guess you can't please everyone.
0:05:27 > 0:05:30So, one of Karen's diners is less than impressed
0:05:30 > 0:05:34with her Instant Restaurant, but maybe she can win him over
0:05:34 > 0:05:38with her menu! Round at Martin's, the delicious cooking aromas
0:05:38 > 0:05:42and welcome drinks have made a great first impression.
0:05:42 > 0:05:45But now, it's time to bring the starters to the table.
0:05:51 > 0:05:55Martin's first starter is a warm Gressingham Duck Salad,
0:05:55 > 0:05:59served on a bed of watercress, beetroot and orange.
0:05:59 > 0:06:02The dish is garnished with pomegranate seeds
0:06:02 > 0:06:06and drizzled with a tangy chilli and honey dressing.
0:06:06 > 0:06:10His second choice is a homemade individual savoury tart
0:06:10 > 0:06:15with goat's cheese topping, a creamy mix of leek and roasted red pepper,
0:06:15 > 0:06:17served on crisp salad leaves.
0:06:20 > 0:06:23Both of the starters can be prepared well in advance,
0:06:23 > 0:06:27which will get the meal off to a nice quick, crisp start.
0:06:27 > 0:06:31They look quite nice. Quite bistro. Quite gastro pub.
0:06:31 > 0:06:35I think they'll be popular. I might have a bit of competition there.
0:06:35 > 0:06:37Yep, well we'll soon see.
0:06:37 > 0:06:41Martin got his starters going early, beginning with the goat's cheese tarts.
0:06:43 > 0:06:46I think there's a little bit of an art to pastry making,
0:06:46 > 0:06:49and some people have it and some people don't.
0:06:49 > 0:06:51I don't particularly have it.
0:06:51 > 0:06:55Erm...and, a lot of the shop-bought pastries nowadays
0:06:55 > 0:06:58are of a very good quality.
0:06:58 > 0:07:02You even see some of the chefs on the television using shop-bought,
0:07:02 > 0:07:05ready-made pastry, so it must be OK to use it.
0:07:05 > 0:07:09Nothing wrong with taking shortcuts with the short crust.
0:07:09 > 0:07:15The tarts were filled with a mixture of egg, cream, leek and red pepper,
0:07:15 > 0:07:18before being topped with goat's cheese.
0:07:18 > 0:07:21Martin's second starter is a warm duck salad.
0:07:21 > 0:07:26His plan was to save time and stress by cooking the duck breasts in advance,
0:07:26 > 0:07:31which turned out to be only partially successful.
0:07:31 > 0:07:35The pressure's starting to build and it's getting quite stressful now,
0:07:35 > 0:07:42strangely enough in a nice way as well. I'm sort of getting into this now and quite enjoying it.
0:07:42 > 0:07:46So, yeah, this is pressure but nice.
0:07:46 > 0:07:49Mm! A glutton for punishment, eh?
0:07:49 > 0:07:53So while Martin enjoys the pressure in the kitchen...
0:07:53 > 0:07:57If you want to go in that way. It's that one that's got the bad leg.
0:07:57 > 0:08:03Chris squeezes three friends in at one table and a couple and a group at another.
0:08:03 > 0:08:05Or should that be "crammed"?
0:08:05 > 0:08:09I've got a table leg in between my legs but I'm coping, I'm all right.
0:08:09 > 0:08:12The girls' starters are the first to leave the kitchen...
0:08:12 > 0:08:14- Thank you.- OK.
0:08:15 > 0:08:16Oh, that's nice.
0:08:16 > 0:08:18..closely followed by the couple...
0:08:18 > 0:08:20- Thank you.- Thank you very much.
0:08:20 > 0:08:24..which turns dining into a bit of a spectator sport
0:08:24 > 0:08:29for the rest of the guests, while they wait for their choices to materialise.
0:08:29 > 0:08:31Mm, looks nice, doesn't it?
0:08:31 > 0:08:33OK, two duck to go then, Chris.
0:08:35 > 0:08:37Ten more minutes pass.
0:08:39 > 0:08:41Oh! Here we go.
0:08:42 > 0:08:44Ooh, sorry, false alarm.
0:08:49 > 0:08:51There's one tart to go on there.
0:08:54 > 0:08:58Finally, 20 minutes after the first starters emerged, the last ones arrive.
0:09:01 > 0:09:02Was it worth the wait?
0:09:02 > 0:09:08I had the goats' cheese tartlet. Absolutely gorgeous. Really nice.
0:09:08 > 0:09:11And the rocket compliments it really, really well.
0:09:11 > 0:09:13Very sweet and sour. Very nice.
0:09:13 > 0:09:15It was just enough. Just right, perfect.
0:09:15 > 0:09:17It hit the spot.
0:09:19 > 0:09:23But behind closed doors, not everyone's so complimentary.
0:09:23 > 0:09:26It were a little bit rabbit foody, the starter.
0:09:26 > 0:09:29There were a lot of leaves, a lot of fruit.
0:09:29 > 0:09:31I like something with a bit more substance,
0:09:31 > 0:09:33something with a bit more sauce.
0:09:33 > 0:09:36It were kind of a bit of a mess on my plate
0:09:36 > 0:09:40and the plate were cold as well. I don't like cold plates.
0:09:40 > 0:09:44Hm, you're not supposed to serve salads on a hot plate.
0:09:44 > 0:09:49Never mind. With one lot of starters over, Chris introduces the evening entertainment,
0:09:49 > 0:09:51a sort of starter for ten but with no confirming.
0:09:51 > 0:09:55There is a foodie quiz. There's a little prize. It is only a little prize.
0:09:55 > 0:09:58I'll give you the answers at the end. OK?
0:09:58 > 0:10:02- Have you worked it out?- I haven't got my glasses so you're going to have to read it.
0:10:02 > 0:10:05Question one, should salad be served on a hot plate?
0:10:05 > 0:10:07Ah, this is too brainy for me.
0:10:07 > 0:10:10Mm, fortunately, Chris is on hand with some obscure clues.
0:10:10 > 0:10:15If you knew what the month of my birthday was, you'd know the answer to question three.
0:10:15 > 0:10:17- What star sign are you?- Scorpio. - November.
0:10:19 > 0:10:22- Put it down.- OK, we'll play!
0:10:23 > 0:10:24So Mystic Meg's off to a flier
0:10:24 > 0:10:30and as the rest of Martin's quests tuck into a bit of food for thought,
0:10:30 > 0:10:34let's see how rival Karen's dishes go down with her diners.
0:10:34 > 0:10:37For her starters, Karen is serving individual ramekins
0:10:37 > 0:10:41filled with creamy baked eggs, topped with mature Cheddar cheese
0:10:41 > 0:10:44and just a hint of smoked paprika.
0:10:44 > 0:10:50They'll be served with rustic bread soldiers. Very rustic bread soldiers!
0:10:51 > 0:10:56She's also making a coca mallorquina, a traditional Majorcan flan of pastry,
0:10:56 > 0:10:59topped with colourful slow-cooked peppers and garlic.
0:11:01 > 0:11:06It will be served with Russian salad and Spanish Manchego cheese,
0:11:06 > 0:11:09not so much a first course as a geography lesson.
0:11:09 > 0:11:13The coca mallorquina is something I ate all the time when I was a holiday rep in Spain.
0:11:13 > 0:11:16The baked eggs are a family favourite and I get asked
0:11:16 > 0:11:18to cook them every time I go round to peoples' houses.
0:11:18 > 0:11:25Both of those starters do sound much more adventurous than mine. Maybe I've played it a little safe.
0:11:25 > 0:11:27We'll see about that!
0:11:27 > 0:11:31At Karen's sunshine-themed restaurant, Aioli,
0:11:31 > 0:11:37Sue helped Karen prepare the eggs baked with cream, which are made of eggs... and cream.
0:11:38 > 0:11:40What could possibly be simpler?
0:11:40 > 0:11:46This could be the worst nightmare of the night. This could take anything from six minutes to 15 minutes.
0:11:46 > 0:11:48They're never, ever the same.
0:11:48 > 0:11:49Crikey! That's encouraging.
0:11:51 > 0:11:56Let's hope Karen's second starter, a dish that brings back special sunny memories for her,
0:11:56 > 0:11:58is a little more predictable.
0:11:58 > 0:12:03This is the coca, which is one of the starters.
0:12:03 > 0:12:10It's a Mallorquin dish, so we used to eat it loads when we lived in Majorca.
0:12:10 > 0:12:13They sell it at the bakeries.
0:12:13 > 0:12:17Because we were always rushed off our feet and working 14 hours a day,
0:12:17 > 0:12:23we used to pick up a couple of slices of coca at the bakery for breakfast every morning.
0:12:23 > 0:12:25I love it! It's really, really nice.
0:12:25 > 0:12:29It comes out a bit like a tart really.
0:12:30 > 0:12:33And they should cook for about 15 minutes on a high heat.
0:12:33 > 0:12:40Meanwhile, in the dining room, Stu is definitely looking the part. Ooh! Doesn't he scrub up nice!
0:12:40 > 0:12:42I thought he was really professional, wearing a bow tie.
0:12:42 > 0:12:44I thought he looked really good.
0:12:44 > 0:12:48He was very, very... You could see he was nervous but that's to be expected.
0:12:48 > 0:12:53- He was very, very tentative. - Of course. Very, very good service.
0:12:53 > 0:12:54- And the fish.- The fish as well...
0:12:54 > 0:12:59Stu might have impressed the diners but he's not going down quite so well with Karen in the kitcen.
0:12:59 > 0:13:02I don't understand. Why are you doing that by hand?
0:13:02 > 0:13:05No, she wants the coca starter and the fish main course.
0:13:05 > 0:13:10If you just put, "Table one, number of coca, number of egg, number of fish, number of omelette".
0:13:10 > 0:13:15Tell you what, give me the pen and I'll write it out for myself and then you can read it out to me.
0:13:15 > 0:13:17Right, so...
0:13:17 > 0:13:18It's warm in there!
0:13:18 > 0:13:20Table one, how many eggs?
0:13:20 > 0:13:23- Er... one, two... Two.- Two.
0:13:23 > 0:13:25- How many coca?- Er, one.
0:13:25 > 0:13:29- OK, how many fish?- Er, two.
0:13:29 > 0:13:33And how many... Is this table? I thought there were six people on table one.
0:13:33 > 0:13:36Oh, no. I'm just doing the three there, sorry.
0:13:36 > 0:13:37Do you know...
0:13:37 > 0:13:40I'd head back into the dining room if I were you, Stu.
0:13:40 > 0:13:44The evening's only just begun and I'm a bit worried about him already.
0:13:44 > 0:13:47Grab those baked eggs and leg it!
0:13:47 > 0:13:50Right, table one's ready, Stu. There's um...
0:13:51 > 0:13:52Chop chop!
0:13:52 > 0:13:55Quick, she's getting feisty.
0:13:58 > 0:14:01- Who ordered the...- That's me.
0:14:02 > 0:14:09It might be his first time waiting on tables but Stu's soon taking to it like a tuxedoed duck to water.
0:14:09 > 0:14:12Or possibly a slightly stressed penguin.
0:14:12 > 0:14:17I've got some spoons if you need them for the eggs... if you'd like a little spoon.
0:14:17 > 0:14:23These starter dishes are choc full of memories for Karen but will they prove as memorable for the diners?
0:14:26 > 0:14:30I had the baked eggs for starter. I thought it was lovely, really nice.
0:14:30 > 0:14:32I've never had it before as a starter.
0:14:32 > 0:14:36Couldn't taste the paprika but apart from that it was lovely. Really nice.
0:14:36 > 0:14:39I had the tart.
0:14:39 > 0:14:43Er, it was...nice. I expected it to be hot.
0:14:43 > 0:14:46It wasn't hot, it was cold.
0:14:46 > 0:14:48The starter, I had the coca mallorquina...
0:14:48 > 0:14:50Ooh, get her!
0:14:50 > 0:14:54..which was described as a Majorcan pizza-type flan,
0:14:54 > 0:14:57but I still wasn't quite expecting it to be so pizza-like.
0:14:57 > 0:15:00It was nice but, the only thing was, it was with the Russian salad,
0:15:00 > 0:15:04and it seemed like the Russian salad was the main part of the dish.
0:15:04 > 0:15:10And as Stu begins to clear the tables, Sue's earlier misgivings seem to have been correct.
0:15:10 > 0:15:13- I think one of the eggs might have been too runny.- You're kidding!
0:15:13 > 0:15:16So, a few of the plates have come back from the starters,
0:15:16 > 0:15:22and they've got a bit left on them, but another lot have just come back
0:15:22 > 0:15:25and most of them have been eaten, so that's a bit of good feedback.
0:15:25 > 0:15:27I'm like that...
0:15:27 > 0:15:30I'd rather they all came back empty,
0:15:30 > 0:15:32but we'll have to wait and see.
0:15:33 > 0:15:36Ooh, and what about Justin, that cheeky customer
0:15:36 > 0:15:39from before. He didn't like the look of Karen's restaurant,
0:15:39 > 0:15:42but has she found a way to his heart via his stomach?
0:15:42 > 0:15:44I chose the baked egg for starter,
0:15:44 > 0:15:48and it was very much like something a child would serve up to you
0:15:48 > 0:15:50at a children's tea party.
0:15:50 > 0:15:54It was very runny egg and the white wasn't really cooked,
0:15:54 > 0:15:59and it wasn't really in its shell so it didn't really cook properly, and it's...
0:15:59 > 0:16:01left a rather...
0:16:01 > 0:16:04distasteful taste in my mouth, I think.
0:16:04 > 0:16:08Ooh, Justin's not a happy diner,
0:16:08 > 0:16:09and some of the other guests
0:16:09 > 0:16:13weren't exactly glowing about Karen's starters.
0:16:13 > 0:16:17Martin's goat cheese tart and duck salad got mixed reactions,
0:16:17 > 0:16:21but I don't think his foodie quiz is a good idea.
0:16:21 > 0:16:24It sounds more like homework than a fun night out.
0:16:29 > 0:16:34For his mains, Martin's going for gutsy flavours.
0:16:34 > 0:16:36There's oven-roasted paprika pork,
0:16:36 > 0:16:40served with swirls of potato-and-parsnip puree,
0:16:40 > 0:16:43and creamy savoy cabbage cooked with bacon.
0:16:43 > 0:16:45The dish is finished with a sauce vierge.
0:16:45 > 0:16:49That's a posh tomato sauce, to you and me.
0:16:50 > 0:16:54Or there's fillet of sea bass, topped with a herb-and-lemon gremolata,
0:16:54 > 0:16:58served with crushed new potatoes and balsamic roast tomatoes.
0:16:58 > 0:17:03People often say that you should cook sea bass "au naturel", so to speak.
0:17:03 > 0:17:08But I think that sea bass can take those subtle flavours of a gremolata,
0:17:08 > 0:17:10which gives it a little bit of a twist as well.
0:17:10 > 0:17:12The pork, on the face of it,
0:17:12 > 0:17:15sounds as if it's going to be very, very strong-flavoured,
0:17:15 > 0:17:18but the paprika does cook out during the cooking
0:17:18 > 0:17:22and it goes down an absolute treat every time I've done it.
0:17:22 > 0:17:23They sound adventurous,
0:17:23 > 0:17:25complicated and not the sort of thing I'd take on,
0:17:25 > 0:17:27but if he does them right,
0:17:27 > 0:17:29I think they'll go down really well with t'diners.
0:17:29 > 0:17:32We'll know soon enough, Karen.
0:17:32 > 0:17:36One of Martin's first jobs was to prepare the gremolata topping
0:17:36 > 0:17:38for the fish.
0:17:38 > 0:17:40It's like an Italian, er...
0:17:40 > 0:17:42Italian seasoning.
0:17:42 > 0:17:44The sea bass is going to be pan-fried,
0:17:44 > 0:17:48and then I'm going to whack it under the grill with the gremolata on top,
0:17:48 > 0:17:51so it forms like a crumble crust.
0:17:51 > 0:17:54Mmm, fishy crumble sounds interesting.
0:17:54 > 0:17:57Meanwhile, the pork's been absorbing spicy flavours.
0:17:57 > 0:18:01I need to keep a careful eye on it while it's in the oven,
0:18:01 > 0:18:03so it doesn't go...
0:18:03 > 0:18:06So it doesn't burn and go really bitter. Now, if starts doing that
0:18:06 > 0:18:08before the cooking time is up,
0:18:08 > 0:18:11then all I will do is put a bit of foil over it,
0:18:11 > 0:18:14to stop that process and hold that process back,
0:18:14 > 0:18:17but not the cooking process itself.
0:18:17 > 0:18:19Although he's been able to do some prep,
0:18:19 > 0:18:24most of Martin's main-course cooking is done at the last minute.
0:18:24 > 0:18:26LAUGHTER AND CHATTER
0:18:26 > 0:18:28The orders are in and - oh, dear.
0:18:28 > 0:18:35Once again, Martin's cooking the dishes separately for the three groups in the dining room.
0:18:35 > 0:18:40Bit of balsamic vinegar over the tomatoes...
0:18:45 > 0:18:51And then we're going to whack them in the oven...
0:18:51 > 0:18:54for a couple of minutes...there.
0:18:54 > 0:19:00First lot's going to go out, next couple of minutes.
0:19:00 > 0:19:01Green stuff, yeah.
0:19:01 > 0:19:05The pork will be served with creamy cabbage with bacon.
0:19:05 > 0:19:10But Martin's also got to prepare the crushed potatoes to go with the fish
0:19:10 > 0:19:14and plate up the pork. Hope he's still enjoying all this pressure.
0:19:14 > 0:19:17Sea bass, sea bass, sea bass...
0:19:17 > 0:19:20It's in the oven!
0:19:20 > 0:19:22And keep an eye on the cabbage!
0:19:31 > 0:19:34Oh, dear! It looks like Martin's greens
0:19:34 > 0:19:36have gone a bit black around the edges.
0:19:36 > 0:19:41The only thing being fed round here is the bin.
0:19:41 > 0:19:45Not happy with that one. If I'm not happy with it, it doesn't go.
0:19:45 > 0:19:48And now Martin's fretting about his guests.
0:19:48 > 0:19:51They've been waiting too long.
0:19:51 > 0:19:53Too long.
0:19:54 > 0:19:56What have you lost now, Martin?
0:19:56 > 0:19:57The plot?
0:19:57 > 0:20:00I've lost it. Lost it. Where is it?
0:20:00 > 0:20:06Fortunately, the guests are too busy tackling the quiz to notice the panic in the kitchen.
0:20:06 > 0:20:09Though I'm not sure they know many answers.
0:20:10 > 0:20:15"What pub snack is technically known..." I don't know this.
0:20:15 > 0:20:17I can't even say it.
0:20:17 > 0:20:18Ar...Arachis.
0:20:18 > 0:20:21Hypo... Ji? Ji?
0:20:21 > 0:20:24"..with a sprinkling of sodium chloride!"
0:20:24 > 0:20:28Hmmm. Arachis hypogaea.
0:20:28 > 0:20:31Oh, I was never any good at Latin. Haven't got a clue!
0:20:31 > 0:20:34I reckon that could be...
0:20:34 > 0:20:36pork scratchings.
0:20:36 > 0:20:39Good guess. Perhaps we'll get the answer later.
0:20:39 > 0:20:41HE SIGHS
0:20:41 > 0:20:45Back in the kitchen, Martin's still looking for his calm former self,
0:20:45 > 0:20:47while Chris is doing her best to help.
0:20:48 > 0:20:52Don't flap, calm down. It won't get out any faster, will it?
0:20:52 > 0:20:54Can you get that in there?
0:20:54 > 0:20:57- I'm sure I can. - Well, some of it, anyway.
0:20:57 > 0:21:00Just enough to get the one portion out at the moment.
0:21:00 > 0:21:02One portion? Er, what about the rest?
0:21:02 > 0:21:05Everybody's OK in there, don't worry.
0:21:05 > 0:21:07You're not doing bad.
0:21:08 > 0:21:14By the time the second lot of cabbage is ready, it's 45 minutes since the starters went out.
0:21:14 > 0:21:19And now, no-one seems to be able to remember who ordered what!
0:21:19 > 0:21:22It was an order of two, first.
0:21:22 > 0:21:25There was one sea bass and one pork, first.
0:21:25 > 0:21:28I haven't taken the three-table out, then.
0:21:28 > 0:21:30That's the five, where's the three-table?
0:21:30 > 0:21:33We haven't taken any of t'mains out yet.
0:21:33 > 0:21:36Yeah, because there was the three-table first.
0:21:36 > 0:21:41No, there was the two first, that's what you brought me in first and that's what I'm putting out first.
0:21:41 > 0:21:46Blimey! I'm confused. Maybe they should just make it part of the quiz.
0:21:46 > 0:21:48"Question 12. Who ordered sea bass?"
0:21:48 > 0:21:51You've done one sea bass, so you need another paprika.
0:21:51 > 0:21:54- Is that it?- Yep. That one can go.
0:21:56 > 0:21:57Sea bass?
0:21:57 > 0:22:00Once again, the girls' table gets served first...
0:22:00 > 0:22:03Thank you.
0:22:03 > 0:22:05- I won't be a second. - That looks nice.- It does look nice.
0:22:05 > 0:22:08- What's that bit?- I don't know. What's that? Is it cabbage?
0:22:10 > 0:22:12..Followed by the couple on the corner.
0:22:12 > 0:22:13Pork, wasn't it?
0:22:13 > 0:22:15Yeah.
0:22:18 > 0:22:22But once again, the remaining guests have drawn short rations,
0:22:22 > 0:22:24or as yet, no rations at all.
0:22:24 > 0:22:28At the moment, I'm concerned about how much time it's taking me to get meals out.
0:22:28 > 0:22:30It's not quick enough at the moment.
0:22:30 > 0:22:33For me, anyway. If I was sat out there, I'd be a little bit upset.
0:22:33 > 0:22:35It's not bad. Twenty minutes.
0:22:35 > 0:22:36Twenty minutes is quite long enough.
0:22:36 > 0:22:40So two pork, three sea bass. Two pork, three sea bass.
0:22:40 > 0:22:44That's no problem. Everything's ready, so we can serve and go.
0:22:44 > 0:22:48- Standards are slipping.- I know, you can't get the staff, can you, eh?
0:22:48 > 0:22:51And you might not be getting any money either, Martin.
0:22:51 > 0:22:52Your sea bass.
0:22:52 > 0:22:54I don't like cold plates.
0:22:57 > 0:22:59After all that, the plates are cold again
0:22:59 > 0:23:02and this time, they really shouldn't be.
0:23:02 > 0:23:05No, he's been really calm. Really calm.
0:23:07 > 0:23:08Thank you.
0:23:11 > 0:23:13So, after the big wait and the cold plates,
0:23:13 > 0:23:16will the food save the day?
0:23:16 > 0:23:18Mmm!
0:23:18 > 0:23:20It's right there, innit?
0:23:20 > 0:23:24The pork is... It's really succulent.
0:23:24 > 0:23:26It's actually melting on my tongue.
0:23:26 > 0:23:28Normally, I find pork can be a little bit chewy.
0:23:28 > 0:23:30And a little bit tasteless, I find.
0:23:30 > 0:23:32Unless it's swimming in fat.
0:23:32 > 0:23:36But no, this is just right. It's just spot-on. Perfect.
0:23:36 > 0:23:38Sorted.
0:23:39 > 0:23:41I wish that was a lager.
0:23:42 > 0:23:45Time enough for that, Martin. There's a long way to go yet.
0:23:49 > 0:23:51Yeah, they've all been cleared quite nicely.
0:23:51 > 0:23:53That lady pinched that lady's tomatoes
0:23:53 > 0:23:55cos she thought they were so nice.
0:23:55 > 0:23:58It's all smiles and empty plates in the kitchen,
0:23:58 > 0:24:01but what do the diners think, out of earshot, of their hosts?
0:24:01 > 0:24:04For main course I had the pork, but it was a little bit dry
0:24:04 > 0:24:06and the presentation was basic.
0:24:06 > 0:24:09But on the plus side, the mash in the sauce I thought was gorgeous,
0:24:09 > 0:24:12so that kind of made up for the rest.
0:24:12 > 0:24:17The um... The main course, sea bass I had, was cold.
0:24:17 > 0:24:20I have to say it was a little bit disappointing for that.
0:24:20 > 0:24:23But still, the flavours were there, so it was nice.
0:24:23 > 0:24:27I don't think it were a great meal. I think I've had better meals.
0:24:27 > 0:24:31It... When I say nice, I just mean it was nice.
0:24:31 > 0:24:34And that were it. It were nice.
0:24:34 > 0:24:37That's all I can say about it, it were just nice.
0:24:37 > 0:24:40Well, if the menu's not doing the trick,
0:24:40 > 0:24:42there's still Martin's culinary quiz.
0:24:42 > 0:24:45Let's leave them to it and nip over to Karen's.
0:24:45 > 0:24:51For her mains, Karen is showing off her culinary influences from around the world.
0:24:51 > 0:24:57She's making Indian style fish fillets cooked in a spicy garam flour batter.
0:24:57 > 0:25:00They'll be served with sauteed potatoes,
0:25:00 > 0:25:03shreds of pickled ginger and a lime and mango sauce,
0:25:03 > 0:25:08and the dish is garnished with a salad which includes Bombay mix.
0:25:10 > 0:25:13Her second main course is a Spanish tortilla,
0:25:13 > 0:25:18or potato and onion omelette, served with bulgur wheat pilaff.
0:25:18 > 0:25:20Finishing the plate are cubes of feta,
0:25:20 > 0:25:24oven-roasted tomatoes and cinnamon onions.
0:25:25 > 0:25:30The fish in batter is inspired by a wonderful meal we had in an Indian restaurant in London
0:25:30 > 0:25:33and the tortilla was just one of my favourite dishes.
0:25:33 > 0:25:35Fish and chips and omelette!
0:25:36 > 0:25:38That's a bit harsh, Martin!
0:25:38 > 0:25:41Unlike your fancy-schmantzy cooking,
0:25:41 > 0:25:45Karen believes in letting her simple ingredients speak for themselves.
0:25:47 > 0:25:50I like it because it's not about complicated recipes
0:25:50 > 0:25:53and making complicated sauces and stuff.
0:25:53 > 0:25:55It's about putting nice ingredients together,
0:25:55 > 0:25:58so it can be two or three ingredients is a recipe
0:25:58 > 0:26:00and you know it's going to taste really nice.
0:26:00 > 0:26:02And it's not complicated at all.
0:26:02 > 0:26:04After it's had a few minutes on the stove,
0:26:04 > 0:26:08Karen will finish the Spanish omelette off in the oven.
0:26:08 > 0:26:11Unconventional, but she promises it works.
0:26:11 > 0:26:13Er... Are you sure about that?
0:26:13 > 0:26:15No, it's not done yet.
0:26:17 > 0:26:19That needs another few minutes.
0:26:19 > 0:26:22With the tortilla, she's serving a bulgur wheat pilaff.
0:26:23 > 0:26:27I'm heating it through, I'm going to add some herbs,
0:26:27 > 0:26:30some preserved lemon, which is chopped up really fine
0:26:30 > 0:26:31and some spinach.
0:26:31 > 0:26:36Mix it all up together and use that as the base for the meal.
0:26:36 > 0:26:39Well, she certainly likes unusual combinations, our Karen.
0:26:39 > 0:26:42Her second main course is fish.
0:26:42 > 0:26:44She's cooking fillets of basa,
0:26:44 > 0:26:47a type of catfish with a mild flavour.
0:26:47 > 0:26:50It's really nice. It goes quite a lot like haddock,
0:26:50 > 0:26:52even though it's slightly thinner.
0:26:52 > 0:26:56She'll be coating it in a batter made from garam or chick pea flour.
0:26:56 > 0:27:00This is the batter I'm going to dip the fish in before I fry it.
0:27:00 > 0:27:04So, a bit like when you get an Indian starter, that kind of...
0:27:04 > 0:27:10Rather than an English batter, which is light and crispy. It's more dark.
0:27:10 > 0:27:13You want it quite thick. You know, like a paste.
0:27:13 > 0:27:14Rather than a liquid.
0:27:18 > 0:27:20I'm going to need loads more.
0:27:20 > 0:27:23She puts the batter aside until tonight,
0:27:23 > 0:27:25ready for the fish to be cooked to order.
0:27:25 > 0:27:29And the basa will be served with an unusual salad.
0:27:29 > 0:27:32It's cucumber, skinned and deseeded tomatoes.
0:27:32 > 0:27:36Coriander. A little bit of red chilli, but not much.
0:27:36 > 0:27:38And then a little bit of salt and pepper, lime juice
0:27:38 > 0:27:41and then at last minute, I'm going to toss Bombay mix in.
0:27:41 > 0:27:43So it's nice and crunchy.
0:27:43 > 0:27:46Mm! New one on me, but where on earth did she get that idea?
0:27:46 > 0:27:52Do you know, traditional Indian street food salads have things called chevdo in sometimes.
0:27:52 > 0:27:55Chevdo looks like cornflakes and Bombay mix mixed together,
0:27:55 > 0:27:57so it's kind of like a play on that really, so...
0:27:57 > 0:28:00And I have had it before in India and it was nice!
0:28:00 > 0:28:05So we're doing four fish for table one first, aren't we?
0:28:05 > 0:28:08I'm frying the fish, so I'm dipping it in the garam flour batter
0:28:08 > 0:28:13and then just putting it in hot oil. It doesn't take long to cook.
0:28:13 > 0:28:18Karen carefully garnishes the plates with dots of mango and ginger sauce
0:28:18 > 0:28:21and shreds of pickled ginger.
0:28:21 > 0:28:23Plus that Bombay mix salad.
0:28:23 > 0:28:26I wonder what the diners will make of it.
0:28:27 > 0:28:32Next the Spanish omelette and bulgur wheat dish is plated up.
0:28:32 > 0:28:35That's if Karen can find any room for the omelette.
0:28:35 > 0:28:37Ah! There you go.
0:28:38 > 0:28:41Then Stew whisks them into the dining room,
0:28:41 > 0:28:45where it's up to the diners to tuck in and deliver their verdicts.
0:28:49 > 0:28:51I thought the fish was fairly nice,
0:28:51 > 0:28:53but I thought the batter was too thick and stodgy.
0:28:53 > 0:28:56I would have preferred it to be a lighter coating of batter.
0:28:56 > 0:28:59I tended to cut away the batter and just eat the fish in the middle.
0:28:59 > 0:29:04But it was OK. Altogether, I enjoyed it, but it wasn't anything special.
0:29:04 > 0:29:07The potato omelette didn't have that much flavour
0:29:07 > 0:29:09and the bulgur wheat, a bit herby.
0:29:09 > 0:29:11But the onions and tomato were really tasty,
0:29:11 > 0:29:14but I just would have liked a little bit more of it.
0:29:14 > 0:29:17I had the Spanish potato omelette.
0:29:20 > 0:29:22I found it very ordinary.
0:29:22 > 0:29:24Ordinary!
0:29:25 > 0:29:30And Karen's favourite diner doesn't like them either, and has a request.
0:29:37 > 0:29:40Is there anything else you want? Do you want to try the other main?
0:29:40 > 0:29:43No, you're all right. I'm all right.
0:29:43 > 0:29:45Do you want me to take that away?
0:29:45 > 0:29:46Yeah, please.
0:29:47 > 0:29:48Is everything all right?
0:29:51 > 0:29:53He didn't like it.
0:29:53 > 0:29:56I asked him if he wanted the other meal, and he says no, he's all right.
0:29:56 > 0:29:58What didn't he like about it?
0:29:58 > 0:30:01He said, "Can I have some chips from the chippy up there?"
0:30:01 > 0:30:03And then he said, um...
0:30:03 > 0:30:04Then I said, "Oh, you don't like it?"
0:30:04 > 0:30:06He said, "No."
0:30:06 > 0:30:07- It is cooked.- Yeah, it's cooked.
0:30:07 > 0:30:11I asked if he wanted to try the other meal, and he said no, I'm all right.
0:30:16 > 0:30:18I wonder why he didn't like it.
0:30:18 > 0:30:22'Well, there's no pleasing everyone, as Justin can't wait to tell us.'
0:30:22 > 0:30:25'Not what I would call fine dining.'
0:30:25 > 0:30:27I'm glad I did go for the fish.
0:30:27 > 0:30:32The nicest thing about the fish was the little bit of ginger
0:30:32 > 0:30:37which took the taste away from my palate.
0:30:37 > 0:30:39The fish wasn't really what I'd call a fillet,
0:30:39 > 0:30:41it looked like a tail of fish to me.
0:30:41 > 0:30:44The batter wasn't crispy.
0:30:44 > 0:30:48You would maybe assume that fish batter normally is.
0:30:49 > 0:30:53I don't think Justin's really enjoying his evening, do you?
0:30:53 > 0:30:55And I'm not sure there's anything Karen could do
0:30:55 > 0:30:57to make him any happier.
0:30:57 > 0:31:00Well, at least her other diners are a bit more positive.
0:31:00 > 0:31:05Martin's mains went down well, although his diners did have to wait
0:31:05 > 0:31:07rather a long time for the food to arrive.
0:31:07 > 0:31:10So, how will the desserts go down?
0:31:10 > 0:31:12Martin's hoping to impress his diners
0:31:12 > 0:31:15with a choice of two classic puddings.
0:31:15 > 0:31:17He's making a cranachan,
0:31:17 > 0:31:20a rich concoction of cream, oats and sugar
0:31:20 > 0:31:23to which he's adding a tropical twist with passion fruit,
0:31:23 > 0:31:27and mango, and a solitary Scottish raspberry.
0:31:28 > 0:31:32He'll also be presenting a traditional tarte tatin,
0:31:32 > 0:31:35where apples should be caramelised to a golden brown,
0:31:35 > 0:31:38topped with buttery pastry and baked in the oven,
0:31:38 > 0:31:40before the whole dish is turned out to serve.
0:31:40 > 0:31:44It's the sort of dish that can take years to perfect.
0:31:46 > 0:31:49Never done a tarte tatin before, but how difficult can it be?
0:31:49 > 0:31:53Again, the cranachan, reasonably easy to do, but I've kept the twist theme
0:31:53 > 0:31:56in there by using the mango and passion fruit.
0:31:56 > 0:32:00I think he's playing it safe here, they're quite easy to put together.
0:32:01 > 0:32:05Well, maybe, but Karen doesn't know that Martin is a tarte tatin
0:32:05 > 0:32:08virgin - not that he's daunted.
0:32:08 > 0:32:13I'm working on principle that it's going to be similar to turning out a Spanish omelette,
0:32:13 > 0:32:17which I have actually done lots of times before.
0:32:17 > 0:32:20So yeah, hopefully, no problem.
0:32:20 > 0:32:23Well, good luck, Martin.
0:32:23 > 0:32:26Just before service, he stews apples and almonds
0:32:26 > 0:32:30in an ovenproof dish before rolling out his pastry,
0:32:30 > 0:32:33covering the apple and popping it into the oven.
0:32:33 > 0:32:37Now all he can do is cross his fingers and pray to St Delia.
0:32:37 > 0:32:43Meanwhile, in the dining room, the food quiz is finally drawing to a close.
0:32:43 > 0:32:46What's the most common use of bean sprouts?
0:32:49 > 0:32:50'I know! I know! Mung beans.'
0:32:50 > 0:32:53Yeah, but they look weird.
0:32:53 > 0:32:57Back to the puds, and the cranachan is looking pretty good.
0:32:57 > 0:33:00But only two diners have ordered them.
0:33:00 > 0:33:02Look at them babies.
0:33:02 > 0:33:04Right.
0:33:04 > 0:33:09So it's eight for the first-time tarte tatin.
0:33:09 > 0:33:11It sounded good, it sounded good.
0:33:11 > 0:33:15'Ooh...oh no. They're not caramelised.'
0:33:16 > 0:33:17OK.
0:33:17 > 0:33:19'But what does it taste like?'
0:33:23 > 0:33:28I had the Normandy apple tatin, and it was the best course of the night.
0:33:28 > 0:33:32It was gorgeous. Really nice apple cooked in the tart,
0:33:32 > 0:33:34and the cream complemented it brilliantly.
0:33:34 > 0:33:37It was great. Hence the empty plate.
0:33:37 > 0:33:40It was OK, a bit bland, actually.
0:33:40 > 0:33:43And I weren't keen on all that chocolate going on.
0:33:45 > 0:33:47But I'm trying this other pudding next.
0:33:47 > 0:33:50'Hang on. Is everyone having both?'
0:33:55 > 0:33:57I tried that Krakow, or whatever it's called.
0:33:57 > 0:33:59'Are we in Doncaster or Poland?'
0:33:59 > 0:34:04I didn't like the crunchy bits in it, but it were nice apart from the crunchy bits.
0:34:04 > 0:34:07I had the apple tart first, which were really nice, I enjoyed it.
0:34:07 > 0:34:11The second one. It's nice, I don't really like cream, to be honest.
0:34:11 > 0:34:13I'm only eating fruit at bottom.
0:34:13 > 0:34:16But the fruit's really nice, cold and refreshing.
0:34:17 > 0:34:20Well, on the whole, the desserts seem to have gone down well.
0:34:20 > 0:34:23Doubly so, in fact, with most people trying both.
0:34:23 > 0:34:25So, can Karen beat that?
0:34:27 > 0:34:30She's serving a bitter chocolate and orange tart,
0:34:30 > 0:34:33served with strips of confit orange peel, and whipped cream.
0:34:36 > 0:34:38Her second dessert is crema catalana,
0:34:38 > 0:34:42a traditional Spanish rich custard, topped with caramelised sugar,
0:34:42 > 0:34:44garnished with five raspberries.
0:34:44 > 0:34:45Count 'em, Martin!
0:34:46 > 0:34:49The chocolate orange tart is a family favourite,
0:34:49 > 0:34:50it never lets me down.
0:34:50 > 0:34:54The crema catalana is a traditional Spanish dish, and it's all about
0:34:54 > 0:34:56sunshine and holidays and good times.
0:34:56 > 0:34:59There's an awful lot of eggs in this menu.
0:34:59 > 0:35:03Eggs in the starter, eggs in the main, eggs in the dessert.
0:35:03 > 0:35:06Has she taken out shares in an egg producer?
0:35:07 > 0:35:09Well, maybe Martin's got a point.
0:35:09 > 0:35:12Early afternoon, and Karen's made her crema catalana -
0:35:12 > 0:35:15it's a sort of Spanish creme brulee,
0:35:15 > 0:35:18with milk, cream, sugar, vanilla and, yup, eggs.
0:35:18 > 0:35:22You either grill it or use the blow torch. I think we'll grill it.
0:35:22 > 0:35:27If you grill it, it heats through nicely, so it's more of a warm pud.
0:35:27 > 0:35:31Her second pud, the bitter chocolate and orange tart, is a rich blend
0:35:31 > 0:35:36of chocolate, cream, milk, and yes, you've guessed it, more eggs.
0:35:36 > 0:35:40Can you hold that steady for me, darling.
0:35:40 > 0:35:43You've got to fill it up as much to the rim as you can.
0:35:43 > 0:35:48If you put that on the top shelf of that oven really steadily.
0:35:50 > 0:35:52Thank you, my darling.
0:35:52 > 0:35:54He's really good for getting stuff in and out of the oven.
0:35:54 > 0:35:57'Aah, it's nice to be appreciated.
0:35:57 > 0:35:59'Even if it is for the little things.'
0:36:01 > 0:36:05Stu brings out the puds, even managing not to drop them on Justin
0:36:05 > 0:36:06in the process.
0:36:06 > 0:36:08Ooh, that looks good.
0:36:14 > 0:36:17Lots of "mmms", that's good.
0:36:17 > 0:36:19Are they going down as well as it sounds?
0:36:20 > 0:36:24I've had the creme brulee, very tasty.
0:36:24 > 0:36:31Only one slight criticism, I just like it caramelised a little more.
0:36:31 > 0:36:34But that's my taste. But it was very tasty.
0:36:34 > 0:36:37I had the chocolate and orange tart for dessert.
0:36:37 > 0:36:41Overall really nice, and I just had some of my boyfriend's creme brulee
0:36:41 > 0:36:43and it is lovely. Very nice.
0:36:45 > 0:36:47'And I bet you can't WAIT to hear from you know who(!)
0:36:50 > 0:36:52'Doesn't look happy, does he?'
0:36:52 > 0:36:54Orange is very, very sweet.
0:36:54 > 0:36:55Er...
0:36:55 > 0:36:57It's not great.
0:36:59 > 0:37:01It's not great, and, er...
0:37:01 > 0:37:06Well, the pastry on the orange tart isn't really anything to write home about either.
0:37:09 > 0:37:13It'll be motorway services on the M62 for me on the way home.
0:37:13 > 0:37:16I think Karen will probably volunteer to drive you there.
0:37:19 > 0:37:21Over at Martin's,
0:37:21 > 0:37:24'the evening ends with the results of the quiz -
0:37:24 > 0:37:27'so, what was that really tricky question again?'
0:37:27 > 0:37:31Which pub snack is technically known as "Arachis...
0:37:31 > 0:37:37"hypogaea", with a sprinkling of sodium chloride?
0:37:37 > 0:37:39That's salted peanuts.
0:37:39 > 0:37:41GASPING ALL: Oh!
0:37:41 > 0:37:42Well done!
0:37:42 > 0:37:46'Oh, of course! We all knew that, didn't we(?)
0:37:46 > 0:37:50'After 20 fiendish questions, the grand prize.'
0:37:50 > 0:37:52"Quiz Winner". ALL: Oh!
0:37:52 > 0:37:55THEY CHEER
0:37:55 > 0:37:57'Well, she seems pleased!
0:37:57 > 0:38:01'And there's a round of applause over at Karen's.'
0:38:01 > 0:38:04Thank you very much, everybody, for coming and eating today.
0:38:04 > 0:38:06I hope it's been all right for you.
0:38:06 > 0:38:10'But Justin just can't resist having the final word.'
0:38:10 > 0:38:12I don't think I could do it again!
0:38:12 > 0:38:14I wouldn't recommend you do!
0:38:14 > 0:38:16That's a shame.
0:38:16 > 0:38:19I think we've probably got quite a good idea
0:38:19 > 0:38:21what one of the guests thought of their evening,
0:38:21 > 0:38:25but it's up to ALL the diners to decide how much or how little
0:38:25 > 0:38:27they want to pay.
0:38:27 > 0:38:31But will it be enough for Martin and Karen to make a profit?
0:38:31 > 0:38:34It's a very close call.
0:38:34 > 0:38:38Martin spent £101 on his gourmet quiz night,
0:38:38 > 0:38:43so to break even, the guests must leave an average of just over £10,
0:38:43 > 0:38:46but what did they think of their meal?
0:38:46 > 0:38:49The starter, main course and dessert were very nice.
0:38:49 > 0:38:50The ambience was very nice.
0:38:50 > 0:38:52I thought it was well worth the money.
0:38:52 > 0:38:54I thought it was a fantastic restaurant
0:38:54 > 0:38:55and I had a really good time.
0:38:55 > 0:38:59It was a nice meal but we were sat in someone's house, not in a restaurant.
0:39:01 > 0:39:04Karen spent £94 on her summer-inspired meal
0:39:04 > 0:39:09so for her to break even, the guests must leave over £9 each.
0:39:13 > 0:39:15I thought it was superb. I had a really nice night,
0:39:15 > 0:39:17I enjoyed the company - it's been fantastic.
0:39:17 > 0:39:20I really enjoyed tonight, it's been lovely.
0:39:20 > 0:39:23Completely different food to what we'd normally have.
0:39:23 > 0:39:26The company's been fantastic and they've all done really well,
0:39:26 > 0:39:27so, brilliant.
0:39:27 > 0:39:31'Uh-oh, heeerre's Justin!'
0:39:31 > 0:39:32Absolutely awful.
0:39:32 > 0:39:34Never go here.
0:39:34 > 0:39:38I've eaten catered food every day for a year from outside caterers
0:39:38 > 0:39:42and that was not what I'd call quality, edible food.
0:39:42 > 0:39:45Even the coffee at the end tasted like it was stewed.
0:39:45 > 0:39:49Forget about it - I paid absolutely nothing.
0:39:49 > 0:39:50Cheers.
0:39:50 > 0:39:53'Justin has left the building.'
0:39:53 > 0:39:55You can't please everybody, but if you run a restaurant,
0:39:55 > 0:39:58you don't take it personally. But with something like this,
0:39:58 > 0:40:00I think, "God, everything's so personal.
0:40:00 > 0:40:03It does kind of like hurt you.
0:40:03 > 0:40:04But manners come into it as well.
0:40:04 > 0:40:08If you don't enjoy something you can just say, "I didn't enjoy it",
0:40:08 > 0:40:11but to keep making comments about it is a bit brash.
0:40:11 > 0:40:12Would we do it again?
0:40:12 > 0:40:14No, never!
0:40:14 > 0:40:15THEY LAUGH
0:40:19 > 0:40:22You did it, and you did it too!
0:40:22 > 0:40:26You got to the end, you fed people.
0:40:26 > 0:40:30- But you did have the rather lovely Justin the diner.- Yeah.
0:40:30 > 0:40:34- Tell me about Justin. - He was a bit of an awkward customer.
0:40:34 > 0:40:37There was no pleasing him. We saw the plates coming back
0:40:37 > 0:40:40and I did realise he was somebody we couldn't please,
0:40:40 > 0:40:41but I didn't let it get to me.
0:40:41 > 0:40:44I thought you stayed incredibly calm and composed.
0:40:44 > 0:40:46I tried to.
0:40:46 > 0:40:50The feeling was that you really wanted to bring a bit of holiday,
0:40:50 > 0:40:51a bit of sunshine to people.
0:40:51 > 0:40:54- Do you feel you pulled that off? - I think we did a bit.
0:40:54 > 0:40:56The food and stuff like that.
0:40:56 > 0:40:59But the time of year and the fact that we were quite formal
0:40:59 > 0:41:02and Stu had his tux on and that sort of stuff,
0:41:02 > 0:41:05I think maybe we didn't do it as much as we'd have liked to.
0:41:05 > 0:41:08But we did a little bit of that and I think the food was, you know,
0:41:08 > 0:41:10quite holiday food, so yeah...
0:41:10 > 0:41:12Maybe Stu in Bermudas next time?!
0:41:12 > 0:41:14Maybe, you'll have to talk to him about that!
0:41:14 > 0:41:17He's quite game for anything really, so he probably would!
0:41:17 > 0:41:19THEY LAUGH
0:41:19 > 0:41:20Would you do it again?
0:41:20 > 0:41:23Erm... I'm not sure about that, probably not.
0:41:23 > 0:41:26Even though I think we handled it quite well,
0:41:26 > 0:41:27the stress was enormous.
0:41:27 > 0:41:30Cooking for friends and family, it's for free,
0:41:30 > 0:41:33and they're quite happy to accept whatever you give them.
0:41:33 > 0:41:35Cooking for paying guests, oh, wow.
0:41:35 > 0:41:37OK, Martin, on a scale of one to ten,
0:41:37 > 0:41:40on what you expected and hoped for,
0:41:40 > 0:41:42what number would you give me?
0:41:42 > 0:41:45- Seven.- Oh, that's quite good! You had a good night?
0:41:45 > 0:41:47Yeah, I had a good night. I really enjoyed it.
0:41:47 > 0:41:51And what was the most difficult part of the evening?
0:41:51 > 0:41:54For me, the most difficult part was getting everything out warm.
0:41:54 > 0:41:56I think a lot of people have found that.
0:41:56 > 0:41:58That's their number one problem.
0:41:58 > 0:42:01Was there ever a point that you wanted to cry?
0:42:01 > 0:42:04- No. - NADIA CACKLES
0:42:04 > 0:42:05Do you believe him, Karen?!
0:42:05 > 0:42:07THEY LAUGH
0:42:07 > 0:42:10And what about your completely potty idea of cooking
0:42:10 > 0:42:14Tarte Tatin for the first time when you opened a restaurant...?
0:42:14 > 0:42:17I don't agree that was a completely potty idea!
0:42:17 > 0:42:20- Really?!- No, the recipe sounded easy enough!
0:42:20 > 0:42:21What can go wrong?!
0:42:21 > 0:42:24Were your apples perfectly caramelised?
0:42:24 > 0:42:28They were...caramelised...!
0:42:28 > 0:42:31- See! A little practice, maybe, Martin!- Yes.
0:42:31 > 0:42:34Anyway, I'm sure you're both dying to know
0:42:34 > 0:42:36whether you made even a penny.
0:42:36 > 0:42:39Well, let us not wait a moment longer...
0:42:40 > 0:42:45Martin...you spent £101.
0:42:46 > 0:42:48Your diners donated...
0:42:48 > 0:42:51- £188!- Wow!
0:42:51 > 0:42:55- Which means you made £87!- Excellent! - HE LAUGHS
0:42:55 > 0:42:57I can't BELIEVE that!
0:42:58 > 0:43:01OK, Karen,
0:43:01 > 0:43:03you spent £94.
0:43:04 > 0:43:08Your diners donated £193.
0:43:08 > 0:43:09Oh, wow! That's ace!
0:43:09 > 0:43:11Yes...
0:43:11 > 0:43:13And you made a profit of £99.
0:43:13 > 0:43:16- That's fantastic. - I wonder how much Justin left(?)
0:43:16 > 0:43:18Mmm, yeah - probably nothing.
0:43:18 > 0:43:19Listen, guys,
0:43:19 > 0:43:22you were brilliant all night.
0:43:22 > 0:43:25Fabulous cooks - thank you so much.
0:43:25 > 0:43:27And thank YOU for watching -
0:43:27 > 0:43:30I'll see you next time on Instant Restaurant.
0:43:50 > 0:43:53Subtitles by Red Bee Media Ltd
0:43:53 > 0:43:56E-mail subtitling@bbc.co.uk