0:00:02 > 0:00:06Two rival amateur cooks are converting their homes into restaurants.
0:00:06 > 0:00:08It's absolute hell right now.
0:00:08 > 0:00:11I should just say, "I'm sorry, this is how it comes.
0:00:11 > 0:00:12"This is the dish. I'm not changing it."
0:00:12 > 0:00:15They've been given just one day...
0:00:15 > 0:00:17We're losing the plot a bit, kids.
0:00:17 > 0:00:19..and a budget of up to £200.
0:00:20 > 0:00:23It's frightening. Recommend it? Nah.
0:00:23 > 0:00:2720 strangers will be judging the results.
0:00:27 > 0:00:31It'll be entirely up to the diners to decide how much or how little they pay.
0:00:33 > 0:00:34I really enjoyed it.
0:00:34 > 0:00:36There was nothing on my plate at the end of it!
0:00:36 > 0:00:38That definitely is a hair.
0:00:38 > 0:00:40No, David!
0:00:40 > 0:00:44So, can the cooks deliver the goods, and will either of them make a profit?
0:00:52 > 0:00:55Hello and welcome to Instant Restaurant,
0:00:55 > 0:00:58the ultimate challenge in home-cooking.
0:00:58 > 0:01:03Today's two rivals are putting their culinary skills on the line, both brave enough to believe
0:01:03 > 0:01:09they have what it takes to tempt paying strangers and walk away with a profit.
0:01:11 > 0:01:14Today, we're heading to the wilds of Dartmoor
0:01:14 > 0:01:16to visit two new instant restaurants.
0:01:18 > 0:01:22First up, this stunning Georgian house,
0:01:22 > 0:01:25home to 46-year-old writer Sophie Partridge.
0:01:26 > 0:01:29It's filled with treasures collected from around the world,
0:01:29 > 0:01:32but when choosing the name of her restaurant,
0:01:32 > 0:01:34she decided to keep it in the family.
0:01:34 > 0:01:38The name of the restaurant is Partridge's, which is my surname.
0:01:38 > 0:01:40Partridge is my surname.
0:01:40 > 0:01:43And the name's not the only thing she's keeping close to home.
0:01:43 > 0:01:47I really believe in local food and organic food,
0:01:47 > 0:01:52although I think in a way local's more important than organic.
0:01:52 > 0:01:56Although her eclectic menu takes its inspiration from her travels,
0:01:56 > 0:02:02most of the ingredients are locally grown, including some from her own back garden.
0:02:02 > 0:02:06I grew the garlic, all the herbs, the parsley
0:02:06 > 0:02:09and the spring onions, the chard.
0:02:09 > 0:02:11Very impressive!
0:02:12 > 0:02:17Her rival today is 49-year-old local auctioneer Paul Arrowsmith.
0:02:17 > 0:02:22He's just as keen on showcasing local produce, especially what's in his own back garden.
0:02:22 > 0:02:24Or should that be back poly tunnel?
0:02:24 > 0:02:29Ever since I was a wee smidgen, always growing something.
0:02:29 > 0:02:32We've got a few leaf vegetables that we're going to use,
0:02:32 > 0:02:38which is the Black Russian kale, we're going to use the spinach, going to use some chard,
0:02:38 > 0:02:43and then also we have got Japanese leaves and a bit of mustard leaves and fennel to go with the salads.
0:02:43 > 0:02:47- Well, he can certainly garden, but can he cook?- Yeah, I love it.
0:02:47 > 0:02:51He's counting on the cosy character of his ancient Devon home to wow his diners.
0:02:52 > 0:02:56We're very lucky and fortunate to have this Devon longhouse.
0:02:56 > 0:03:02We've got these enormous features of the huge fireplace and the beams and things that are still there.
0:03:02 > 0:03:06He's named his restaurant Grandma Pongo's.
0:03:06 > 0:03:11Not after a beloved granny, but after his beloved Dalmatian.
0:03:11 > 0:03:13Here, we have got Monsieur Pongo.
0:03:13 > 0:03:16He's a beautiful chap. He does anything for food.
0:03:16 > 0:03:19He knows never to trust a thin chef!
0:03:20 > 0:03:24But this challenge is about so much more than food.
0:03:24 > 0:03:29Both cooks must also transform their homes into attractive, inviting restaurants,
0:03:29 > 0:03:34where, hopefully, their diners will feel more like paying top whack.
0:03:34 > 0:03:38Each cook is allowed two assistants to help them pull it off.
0:03:38 > 0:03:42- You need to go...- Alongside Sophie and her countryside kitchen is
0:03:42 > 0:03:49family friend Sky, who will be her sous chef and hopefully bring extra skill and know-how to the table.
0:03:49 > 0:03:53The tricky part is getting the right amount of butter...
0:03:53 > 0:03:54on the toast.
0:03:54 > 0:03:59Ah, well, hopefully Sophie's partner Pete will inspire more confidence.
0:04:00 > 0:04:02Chef...
0:04:02 > 0:04:04the cuisine...
0:04:04 > 0:04:06fantastic.
0:04:06 > 0:04:10And he has some potentially useful qualities.
0:04:10 > 0:04:15My partner Pete is a psychic tarot reader, so...
0:04:15 > 0:04:20yes, it would be great if we could totally predict how many people would eat what.
0:04:20 > 0:04:23So, Pete, any predictions?
0:04:23 > 0:04:25Ah. Candles.
0:04:25 > 0:04:27Candles need to be lit.
0:04:27 > 0:04:30Candles! Does that mean there'll be a power cut?
0:04:30 > 0:04:34Over at Paul's, his friend Jane will be front of house.
0:04:34 > 0:04:39I think Paul will be absolutely fine under the pressure, absolutely.
0:04:39 > 0:04:42I am hoping that he will actually enjoy the experience.
0:04:42 > 0:04:47And Paul's leaving nothing to chance by carefully planning everything with his second helper, Tim.
0:04:47 > 0:04:49Mixing it all together,
0:04:49 > 0:04:52you're giving them a chance to experience flavours
0:04:52 > 0:04:54which they are perhaps not quite expecting.
0:04:55 > 0:04:59Both cooks have been given an allowance of up to £200.
0:05:00 > 0:05:03Sophie needed only a thrifty £85,
0:05:03 > 0:05:07so to make a profit, her guests will have to pay nearly £9 a head.
0:05:08 > 0:05:14Her rival Paul has asked for nearly twice as much - £163 -
0:05:14 > 0:05:18so he will meet to take a mite over £16 a head just to break even.
0:05:18 > 0:05:23So, we've got Grandma Pongo's taste of the countryside
0:05:23 > 0:05:26against Partridge's relaxed elegance.
0:05:26 > 0:05:29Wow, I think that looks fabulous.
0:05:29 > 0:05:35- Beautiful.- Sophie admits to being a perfectionist, so surely this will please her.
0:05:35 > 0:05:37I am hoping I don't make any mistakes.
0:05:37 > 0:05:40The only thing that doesn't... This is a small knife.
0:05:40 > 0:05:43- Uh-oh! Something's up! - They've got to be big knives.
0:05:43 > 0:05:47You have to make sure there's enough room, or you'll have to put a plate down
0:05:47 > 0:05:50and you don't want to be faffing around with their cutlery.
0:05:50 > 0:05:53If they're too small, you won't get the plate in there.
0:05:53 > 0:05:55Darling, you're so demanding.
0:05:55 > 0:05:59Yeah, too right! We're running a restaurant. I need to be demanding.
0:05:59 > 0:06:01HE LAUGHS
0:06:01 > 0:06:04So, while Pete crossed his palms with the silver...
0:06:04 > 0:06:08the guests start to arrive. Ten strangers at each house.
0:06:08 > 0:06:11- Is that the doorbell? Ah! - Please come on in.
0:06:11 > 0:06:15At the end of the night, it'll be entirely up to them how much they pay.
0:06:15 > 0:06:18At Paul's, things are shaping up nicely.
0:06:18 > 0:06:22It's very nice, yes. It's lovely.
0:06:22 > 0:06:24The restaurant's really nicely laid out.
0:06:24 > 0:06:26It's really nice, yeah.
0:06:26 > 0:06:29Very romantic. Beautiful setting.
0:06:29 > 0:06:32It's very nicely laid out. Very nice place.
0:06:32 > 0:06:34Looking forward to eating some good food.
0:06:34 > 0:06:36Meanwhile, over at Sophie's...
0:06:37 > 0:06:40Welcome to Partridge's Instant Restaurant.
0:06:40 > 0:06:42Hope you can have a good evening.
0:06:42 > 0:06:45Pete's aiming to make a big impression.
0:06:45 > 0:06:49If you'd like to follow me in, please find a seat. I will get you a menu.
0:06:49 > 0:06:53And first reactions are promising.
0:06:53 > 0:06:57Fantastic, isn't it? The room is, you know, the ambience is beautiful.
0:06:57 > 0:07:00How can you not like it, really?
0:07:00 > 0:07:04It feels grand, but it doesn't feel really stuffy,
0:07:04 > 0:07:08and it doesn't feel precious. It feels quite homely.
0:07:08 > 0:07:11I'd love to come again, have a proper nose around. It looks nice.
0:07:11 > 0:07:14I have to tell you, I'm not used to this waitering lark!
0:07:14 > 0:07:20We met our host. He looks like a real character, actually, like he's got a real story to tell.
0:07:20 > 0:07:22He made us feel incredibly welcome.
0:07:22 > 0:07:28Wow, well, both cooks have got off to a flying start. Stunning restaurants, stunned guests.
0:07:28 > 0:07:35You can't get much better than that, but will their menus be up to the same high standard? Let's find out.
0:07:35 > 0:07:36It's time for the starters.
0:07:41 > 0:07:44Sophie's kicking off with a choice of two hearty dishes.
0:07:45 > 0:07:50West Country mushrooms cooked with garlic in a creamy Madeira sauce
0:07:50 > 0:07:53and piled on walnut bread toast.
0:07:53 > 0:07:57Or an exotic spicy Thai seafood soup, made with
0:07:57 > 0:08:01monkfish and prawns, flavoured with green curry paste, coconut and lime.
0:08:04 > 0:08:07So these are two personal favourites of mine.
0:08:07 > 0:08:10I mean, whenever I see fish soup on a menu in a restaurant,
0:08:10 > 0:08:12I just have to have that.
0:08:12 > 0:08:16Those sound absolutely super. If I was there, I'd go for the mushrooms.
0:08:16 > 0:08:18I think I've got some competition there!
0:08:18 > 0:08:20Well, let's see, shall we?
0:08:21 > 0:08:24Sophie began the prep for her starters by packing
0:08:24 > 0:08:26some punchy flavour into those mushrooms.
0:08:28 > 0:08:30I've done ten cloves of garlic.
0:08:30 > 0:08:33Sounds like a lot. And a lot of parsley.
0:08:33 > 0:08:38She's sauteed them over a hot flame in olive oil and butter until they were nicely browned.
0:08:38 > 0:08:40Now I'm going to put Madeira in.
0:08:41 > 0:08:43Just let that cook off a bit...
0:08:43 > 0:08:46I'm not a great alcohol drinker,
0:08:46 > 0:08:51but I love cooking with alcohol - it just gives it something so unique.
0:08:51 > 0:08:54I think sherry is a really good thing to cook with.
0:08:54 > 0:08:57And wine and Madeira, port...
0:08:57 > 0:09:00You can just do so many things with all those drinks.
0:09:00 > 0:09:02Mm. You certainly can.
0:09:02 > 0:09:04I'm going to add the cream.
0:09:06 > 0:09:08But Sophie's got a high-risk strategy -
0:09:08 > 0:09:10in the interests of watching the pennies,
0:09:10 > 0:09:15she's only cooking five portions of each dish. Hope it doesn't cost her.
0:09:15 > 0:09:19I've taken what I suppose is a little bit of a gamble,
0:09:19 > 0:09:25in that I am not doing extra food.
0:09:25 > 0:09:30I've kind of just guessed how many people will want each dish.
0:09:30 > 0:09:33If that goes well, I hope it will pay off,
0:09:33 > 0:09:35cos it'll save me the budget.
0:09:35 > 0:09:39Wonder if Mystic Pete helped make that decision.
0:09:40 > 0:09:44Let's just hope exactly half the diners go for the second starter.
0:09:44 > 0:09:48The Thai fish soup with a base of coconut milk and stock
0:09:48 > 0:09:50with a splosh of fish sauce.
0:09:50 > 0:09:52Some lime juice.
0:09:55 > 0:09:59Diced potatoes and chopped chillies from the garden.
0:10:00 > 0:10:06Then I've got some good quality green curry paste. Goes in there.
0:10:06 > 0:10:09The soup was then left to simmer.
0:10:10 > 0:10:14She then added chopped chard and spring onions from the garden,
0:10:14 > 0:10:16and finally in go the monkfish and prawns.
0:10:16 > 0:10:19We don't want to overcook it.
0:10:19 > 0:10:22Otherwise it loses its succulence.
0:10:27 > 0:10:28That is really good.
0:10:28 > 0:10:31Hope the diners agree - or half of them, at least.
0:10:31 > 0:10:36Come service time, Pete takes the orders, subtly influencing them
0:10:36 > 0:10:38to choose exactly five of each.
0:10:38 > 0:10:40So for starters...?
0:10:40 > 0:10:42- The soup to start, please.- Certainly.
0:10:42 > 0:10:45The same. Sorry!
0:10:47 > 0:10:49- You were next, I believe.- Yes.
0:10:49 > 0:10:50The mushrooms.
0:10:50 > 0:10:53The mushrooms. Thank God for that!
0:10:54 > 0:10:58So it looks like they've got away with the portion gamble.
0:10:58 > 0:11:00Speaking of which, they look pretty massive.
0:11:00 > 0:11:03Oh, God - presentation. No, I think it's better to leave it.
0:11:03 > 0:11:05Hope her diners are hungry.
0:11:06 > 0:11:09Mushroom, madam.
0:11:09 > 0:11:11Chef, get on the ball, please.
0:11:11 > 0:11:13Shut up, darling! You're not helping.
0:11:13 > 0:11:15I beg you, Chef, get on the ball.
0:11:16 > 0:11:19Go steady, so that it doesn't slop.
0:11:19 > 0:11:23- Yes, Chef. - They look pretty sizable, too.
0:11:23 > 0:11:26And back in the kitchen, Pete's predicting trouble.
0:11:26 > 0:11:31They looked like a nice steady bunch of diners, apart from the gentleman I'm very worried about.
0:11:31 > 0:11:34He had a mouthful of mushrooms and balked.
0:11:35 > 0:11:39- Darling, are we...? - I knew he was one of them when he came through the door.
0:11:39 > 0:11:43But I'm not going to reveal his identity until the end of the evening.
0:11:43 > 0:11:47One thing I will say about Pete is you cannot believe everything that he says.
0:11:47 > 0:11:54- In fact, to use a culinary term, you need a big pinch of salt! - No more salt, please!
0:11:54 > 0:11:57But, have any of the diners really balked at their food?
0:11:57 > 0:12:00I thought it was lovely. I really enjoyed it.
0:12:00 > 0:12:04I had the mushrooms and I thought they were very nice, actually.
0:12:04 > 0:12:08It's not always easy to cook mushrooms, and it was a good balance.
0:12:08 > 0:12:10I had the Thai soup which was absolutely delicious.
0:12:10 > 0:12:14I love fish soups. My favourite food in the world
0:12:14 > 0:12:16is probably a chowder from New England,
0:12:16 > 0:12:18so it was wonderful to see. Loved it, yeah.
0:12:18 > 0:12:22Three "compliments to the chef" and everyone said it was delicious.
0:12:22 > 0:12:26But in the privacy of the diners' den, the reviews are rather more mixed.
0:12:26 > 0:12:32I had mushrooms with Madeira sauce on some toast. It was nice.
0:12:32 > 0:12:36The toast was a little bit soggy, which is not great, but the mushrooms
0:12:36 > 0:12:39were cooked in a really lovely sauce, really rich flavours.
0:12:39 > 0:12:42It's rare I say this in a restaurant, but there was a bit too much.
0:12:42 > 0:12:44That's not something I'd ever say.
0:12:44 > 0:12:47But it was really nice. Just a shame about the soggy toast.
0:12:47 > 0:12:50For starters we both had mushrooms.
0:12:50 > 0:12:53We both thought it could have done with a little more flavour.
0:12:53 > 0:12:56We enjoyed it, and we thought the bread was too thick.
0:12:56 > 0:13:00- Could have done with a Melba toast. - More like French toast.
0:13:00 > 0:13:03Yeah, something a bit thinner. It was a bit too heavy.
0:13:03 > 0:13:07So mainly positive comments for Sophie's first courses.
0:13:07 > 0:13:09Can Paul manage to please all his diners?
0:13:11 > 0:13:14Paul's offering a salad of pan-seared pigeon breast,
0:13:14 > 0:13:16served on baby leaves
0:13:16 > 0:13:20with a dressing of home-grown raspberries and balsamic vinegar.
0:13:20 > 0:13:24Or pan-fried scallops topped with crispy bacon
0:13:24 > 0:13:29served with a tangy citrus sauce of clementines and Cointreau.
0:13:29 > 0:13:34The starters I have chosen are both light starters.
0:13:34 > 0:13:35The pigeon is one of my favourites,
0:13:35 > 0:13:38which I would like other people to try, too.
0:13:38 > 0:13:41Those sound really interesting flavours.
0:13:41 > 0:13:43I've had scallops and bacon together
0:13:43 > 0:13:46but never with clementines and Cointreau.
0:13:46 > 0:13:47I'd be really curious to try that.
0:13:47 > 0:13:51Hm, I know what you mean, Sophie. It's a first for me, too.
0:13:54 > 0:13:56Paul began his fruity-themed starters
0:13:56 > 0:13:59by making the raspberry sauce for the pigeon salad.
0:13:59 > 0:14:02These were freshly frozen less than one month ago.
0:14:02 > 0:14:06He heated the raspberries until they broke down to a puree.
0:14:06 > 0:14:09The smell of raspberries coming out of there already!
0:14:09 > 0:14:12Then sieved them to remove the seeds.
0:14:12 > 0:14:16They've been reduced down to get the maximum from the fruit. Done.
0:14:16 > 0:14:19Paul's convinced it's a winning combination.
0:14:19 > 0:14:23Gamey meats tend to lend themselves towards fruit quite a lot.
0:14:23 > 0:14:27Absolutely superb. I have no problem with putting it together.
0:14:27 > 0:14:32Next, he prepared the pigeon meat, but he'll only sear it briefly
0:14:32 > 0:14:35in a pan and assemble the salad just before service.
0:14:38 > 0:14:42The second starter is scallops with a citrus sauce.
0:14:42 > 0:14:47Paul trimmed the orange coral from the scallops in advance and prepared the garnishes for the dish.
0:14:47 > 0:14:51Juicy clementine segments were flashed under the grill and
0:14:51 > 0:14:55he pre-cooked the strips of crispy bacon which will top each scallop.
0:14:55 > 0:14:59Everything else for the dish will have to be done at the last moment.
0:14:59 > 0:15:01It's a big challenge.
0:15:02 > 0:15:05When orders are in, he realises just how big a challenge.
0:15:05 > 0:15:09- On go the pigeon breasts.- They're just going to be pink in the middle.
0:15:09 > 0:15:11Nobody's asked for them not to be pink.
0:15:11 > 0:15:14Home-grown salad is on the plates, but come on, Paul. Come on!
0:15:16 > 0:15:22You can just hear Nadia Sawalha saying, "Paul's plates are on the side and they're going cold!"
0:15:22 > 0:15:25Funnily enough, that's exactly what I was going to say!
0:15:26 > 0:15:29Losing the plot here a bit, kids.
0:15:29 > 0:15:33No, you're not. Just drizzle the raspberry dressing and you're good to go.
0:15:35 > 0:15:40Next, the scallops. A quick flash in the pan before they're soused in a drop of Cointreau.
0:15:43 > 0:15:45Actually, make that a pint.
0:15:47 > 0:15:49Salad leaves to dress.
0:15:49 > 0:15:52More home-grown salad leaves as garnish,
0:15:52 > 0:15:56the clementine topping and the dish is ready to leave the kitchen.
0:15:59 > 0:16:00Phew!
0:16:01 > 0:16:04Immediately the compliments begin flowing.
0:16:04 > 0:16:06Look at that - it's like a work of art!
0:16:06 > 0:16:08Got a good flavour to it, hasn't it?
0:16:08 > 0:16:12Well, they seem pretty happy, but behind closed doors,
0:16:12 > 0:16:14what do the diners really think?
0:16:14 > 0:16:19The starter I chose was the scallops, which is always a favourite of mine,
0:16:19 > 0:16:21and it was absolutely delicious, I have to say.
0:16:21 > 0:16:24The scallops were cooked very nicely,
0:16:24 > 0:16:27but I don't like seafood so I didn't like them.
0:16:27 > 0:16:30Why did you order them, then?!
0:16:30 > 0:16:33- I'm really looking forward to my main.- So what about the pigeon?
0:16:33 > 0:16:37Paul wanted his diners to give it a go, but has it paid off?
0:16:37 > 0:16:42I associate a pigeon with a bird you see in town centres that scare me,
0:16:42 > 0:16:44so it wasn't for me.
0:16:44 > 0:16:48Then maybe you should have had the scallops, or swapped with the guy next to you.
0:16:48 > 0:16:51Everything coming back clear?
0:16:51 > 0:16:55The lady left some pigeon, but she'd never tried it before so didn't know if she'd like it.
0:16:55 > 0:16:57It was rather...
0:16:57 > 0:17:00tough actually, slightly overcooked.
0:17:00 > 0:17:05And now one of Paul's guests has found something lurking in his pigeon salad.
0:17:05 > 0:17:08That's not a bit of fennel.
0:17:08 > 0:17:11The pigeon was very tasty, very nice.
0:17:11 > 0:17:14I don't know if you would call it a downside, but I had an added extra
0:17:14 > 0:17:17because there was a long black hair in there.
0:17:17 > 0:17:21Whether it was a pigeon and hair starter or pigeon on its own I'm not quite sure!
0:17:21 > 0:17:24If it's any consolation, it will be home-grown.
0:17:24 > 0:17:27Hair in the salad - not the best start for Paul!
0:17:27 > 0:17:31And that pigeon crash-landed with some of his diners, too.
0:17:31 > 0:17:35Mind you, Sophie's mushrooms didn't do the business with all her customers
0:17:35 > 0:17:41and after such hearty portions, I hope they've got enough room left for their mains.
0:17:45 > 0:17:48But Sophie's main courses look as substantial as the starters.
0:17:48 > 0:17:50She's serving osso buco,
0:17:50 > 0:17:53a traditional Italian dish of veal shank
0:17:53 > 0:17:56topped with lemon and parsley gremolata,
0:17:56 > 0:17:59served with risotto alla Milanese, flavoured with saffron.
0:18:00 > 0:18:04Or if they don't fancy veal, the diners could choose chicken -
0:18:04 > 0:18:08free range, of course - inspired by the flavours of Italy.
0:18:08 > 0:18:11It's braised with lemon and thyme, green olives and sage,
0:18:11 > 0:18:15and there's more thyme infused in the mashed potato.
0:18:15 > 0:18:18All those lovely herbs remind me of Tuscany.
0:18:18 > 0:18:24They sound complicated - like mine - achievable, but really good.
0:18:24 > 0:18:25I like those.
0:18:25 > 0:18:28Shame you won't be eating them, then!
0:18:29 > 0:18:33With just one course down, Pete's already beginning to feel the heat.
0:18:34 > 0:18:38Darling, it's like Dante's Inferno in there.
0:18:38 > 0:18:42Is it? Go and wipe yourself down. You're absolutely drenched.
0:18:42 > 0:18:44Don't stink them out.
0:18:44 > 0:18:48Happily the only thing wafting through the dining room is the sweet smell of success.
0:18:48 > 0:18:54- I said, "Is everything all right?" and they all said as one, in unison, "It's absolutely delicious."- Good.
0:18:54 > 0:18:57Right, let's get on with this.
0:18:57 > 0:19:01While she prepares the main courses, I'll let Sophie explain all about them.
0:19:01 > 0:19:04Move over, Nigella, there's a new kid on the block.
0:19:04 > 0:19:07What osso buco means is "bone with a hole".
0:19:07 > 0:19:11So you can see the bone, and that's the marrow.
0:19:11 > 0:19:16When that cooks it will melt and it will create a really lovely gravy.
0:19:16 > 0:19:20I really hope people are going to be brave enough
0:19:20 > 0:19:23to try that. They might not have tried it before.
0:19:23 > 0:19:26But it is really tender and delicious.
0:19:27 > 0:19:29Sophie could have a bit of a problem here.
0:19:29 > 0:19:34Osso buco is made from veal, which can divide opinion.
0:19:34 > 0:19:39But Sophie's veal lived a short but very happy life and she's hoping to persuade her diners to try it.
0:19:39 > 0:19:41This veal actually comes from Scotland.
0:19:41 > 0:19:44And it's all been raised outside.
0:19:44 > 0:19:49It's what they call rose veal, so it's not been kept in the dark.
0:19:49 > 0:19:52It's good to eat them, because otherwise those animals
0:19:52 > 0:19:55just get destroyed, or sent to the Continent.
0:19:55 > 0:19:58So we should be eating veal.
0:19:58 > 0:20:02Good luck with convincing your diners about that.
0:20:02 > 0:20:04I'm going to get on to the chicken.
0:20:06 > 0:20:09Because the osso buco won't appeal to everyone,
0:20:09 > 0:20:14I wanted to choose something that was...
0:20:14 > 0:20:15familiar.
0:20:15 > 0:20:20But I haven't gone too safe, because I'm using plenty of garlic and herbs
0:20:20 > 0:20:23and I have to say if there's anybody who doesn't like
0:20:23 > 0:20:28garlic or herbs - I bet there's going to be someone like that -
0:20:28 > 0:20:31they might have trouble with my cooking.
0:20:31 > 0:20:35Ooh, I wouldn't worry about the garlic, Sophie, I love it.
0:20:35 > 0:20:38She's sealed the chicken pieces and added stock
0:20:38 > 0:20:40and those all-important flavourings.
0:20:40 > 0:20:43I'm going to add the lemons as well.
0:20:47 > 0:20:51And the anchovy-filled green olives.
0:20:51 > 0:20:54Then the whole lot was popped into the oven.
0:20:55 > 0:21:00The dishes may be Tuscan, but Sophie's still playing Russian roulette with the portions.
0:21:02 > 0:21:05Portion-wise for the mains I have gone straight down the middle
0:21:05 > 0:21:12and I've done five chicken and five osso buco. We'll see.
0:21:12 > 0:21:15I hope that I've got that right.
0:21:16 > 0:21:22So Pete has to make sure that five of their diners choose the controversial veal dish.
0:21:22 > 0:21:25Time for a hard sell.
0:21:25 > 0:21:30Just a little word about the menu. The osso buco is ethically-farmed veal.
0:21:30 > 0:21:33It was delivered from Scotland yesterday.
0:21:33 > 0:21:37It's got marrow in the middle, which you're supposed to savour, it's supposed to be very good.
0:21:37 > 0:21:42If we don't start eating veal, what happens is they get sent to the continent, or they get destroyed,
0:21:42 > 0:21:44the young bullocks that are no good.
0:21:44 > 0:21:47It's ethically reared, it's very good. Madam?
0:21:47 > 0:21:49- Good effort, Pete.- Chicken.
0:21:49 > 0:21:51He's quite good at selling stuff.
0:21:51 > 0:21:57So that's why I want him front of house, because if people are looking a bit, you know if one dish is not
0:21:57 > 0:22:00very popular, I think he'll be able to sell it to them.
0:22:00 > 0:22:03- He's good at that.- But how good?
0:22:03 > 0:22:07Marvel of marvels - five and five.
0:22:07 > 0:22:09Yes! Bingo!
0:22:09 > 0:22:12As you could have predicted, Pete's done the trick.
0:22:12 > 0:22:15Five orders for veal, five for chicken.
0:22:15 > 0:22:18Let's hope the food now lives up to the sales pitch.
0:22:18 > 0:22:19OK.
0:22:19 > 0:22:24I don't feel I've done very well on presentation, I have to say.
0:22:24 > 0:22:28More rustic-looking platefuls prepare to go out to the discerning diners.
0:22:28 > 0:22:30Is there any gravy to go on here?
0:22:30 > 0:22:32It's all on there. Go on, take it in.
0:22:37 > 0:22:38Hello. Chicken?
0:22:38 > 0:22:40Thank you very much.
0:22:40 > 0:22:43Lovely, thank you. That looks delicious.
0:22:43 > 0:22:46- One salad without dressing. - Thank you very much.
0:22:46 > 0:22:49But the psychic wind-up merchant is on the loose again.
0:22:49 > 0:22:51Darling, this man, is it true or not?
0:22:51 > 0:22:56- Come and see him for yourself. - No, I don't want to. - Of course it's true, darling.- OK.
0:22:56 > 0:22:57So what does he want?
0:22:57 > 0:22:59Two fried eggs.
0:22:59 > 0:23:03If you haven't got toast, he will have two fried eggs. Have you got toast?
0:23:03 > 0:23:07I don't know, you tell me, Sky, have we got bread? Have we got toast?
0:23:07 > 0:23:11Can you please make a piece of toast and I will make two fried eggs.
0:23:11 > 0:23:13Darling? It's a wind up.
0:23:13 > 0:23:15- BLEEP- you!- Hit him. Go on!
0:23:21 > 0:23:23Can you believe he did that to me?
0:23:23 > 0:23:26Do you think this isn't stressful enough?
0:23:26 > 0:23:28I'm testing you out under pressure.
0:23:28 > 0:23:31- I don't need testing. - You're a good boxer as well.
0:23:31 > 0:23:36- Darling, they were saying how lovely the risotto is.- Good.
0:23:36 > 0:23:37- Seriously.- Really? Good.
0:23:39 > 0:23:43- I can't believe he did that to me. - So no fried eggs and toast then.
0:23:43 > 0:23:45Wonder how that veal and chicken's going down.
0:23:45 > 0:23:49Presentation was quite rustic, but it was a nice plate of food.
0:23:49 > 0:23:54I have a weakness for mashed potato and it totally did it for me.
0:23:54 > 0:23:56- So very nice.- I had the veal.
0:23:56 > 0:24:01And it was the first time I'd had it. For controversial reasons, I guess.
0:24:01 > 0:24:04But because we were convinced it was ethically farmed, I thought
0:24:04 > 0:24:09I would try it and I thought it was quite nice that they chose something that might be a bit controversial.
0:24:09 > 0:24:12And it was absolutely delicious.
0:24:12 > 0:24:16I went for the chicken and it was absolutely delicious.
0:24:16 > 0:24:21She definitely knows what she is doing in the kitchen, the flavour was absolutely amazing.
0:24:21 > 0:24:24I loved the mashed potato, loved all the sauces.
0:24:24 > 0:24:26I would eat here every night if I could.
0:24:26 > 0:24:30- I would say that looks like a hungry person. - They have been like wild animals.
0:24:30 > 0:24:34It's almost bestial. Look at it - it's like a massacre on Dartmoor.
0:24:34 > 0:24:38Pretty much unanimous praise for the main courses, but there is one thing everyone agrees on -
0:24:38 > 0:24:41Pete has made their night.
0:24:41 > 0:24:45I think Mr Partridge is doing a grand job so far.
0:24:45 > 0:24:47Quite friendly. Really relaxed.
0:24:47 > 0:24:49Really quite natural. It wasn't too formal.
0:24:49 > 0:24:52You didn't feel pressurised and at one point he did come and join us
0:24:52 > 0:24:56and sat at the table for a while. That is nice. It's quite friendly.
0:24:56 > 0:25:00I think his personality gets over a lot.
0:25:00 > 0:25:02He's by no means a professional waiter.
0:25:02 > 0:25:04But he covers it all up.
0:25:04 > 0:25:08He's got something about him that you like straightaway.
0:25:08 > 0:25:10I can't say enough rude words.
0:25:10 > 0:25:13Not sure Sophie shares their enthusiasm at the moment.
0:25:13 > 0:25:20Without a Pete to woo his diners, how will Paul impress his guests with his main courses?
0:25:22 > 0:25:26He's hoping to wow them with a menu that couldn't be more local.
0:25:26 > 0:25:30He's serving lamb he has raised himself, which he's braising in red wine.
0:25:30 > 0:25:36Alongside the meat, he will serve roasted shallots, carrots, kale and mashed potato from the garden.
0:25:39 > 0:25:43And like Sophie, Paul has also decided to offer his diners
0:25:43 > 0:25:47a chicken option and he's going for a very similar flavours.
0:25:47 > 0:25:50His bird is roasted with lemon and thyme
0:25:50 > 0:25:54and served on a bed of creamy spinach and roasted vegetables.
0:25:54 > 0:25:57Making no apologies, I'm having two meat dishes
0:25:57 > 0:25:59and the lamb is absolutely superb.
0:25:59 > 0:26:01That sounds delicious.
0:26:01 > 0:26:04That is my kind of food. I would like to go to his restaurant.
0:26:06 > 0:26:10Hmm, you might not be so keen if you knew what was in the salad.
0:26:10 > 0:26:14Anyway, he's decided to showcase his own lamb with his main course,
0:26:14 > 0:26:18being rightly proud of this meat that he raises himself.
0:26:18 > 0:26:21This is slow-grown Dartmoor lamb, our very own lamb from out of the fields.
0:26:21 > 0:26:26They are not your usual rushed 18, 24-week stuff.
0:26:26 > 0:26:30These are over ten months old. So they are quite strong.
0:26:30 > 0:26:32Ooh, hope the diners like it strong.
0:26:32 > 0:26:36He tosses the pieces of lamb in seasoned flour, before browning it in a frying pan.
0:26:36 > 0:26:37Do them in batches...
0:26:37 > 0:26:41of, say, two or three servings a time.
0:26:41 > 0:26:46Unlike Sophie, Paul is leaving nothing to chance and preparing ten servings of lamb.
0:26:49 > 0:26:54I play safe completely. If ten people order the same dish,
0:26:54 > 0:26:55then we will have it.
0:26:55 > 0:27:00Paul then prepared the vegetables to go with the lamb.
0:27:00 > 0:27:05The meat and veg will cook in a mixture of stock and a whole bottle of red wine.
0:27:05 > 0:27:08What is it about these Devon cooks and their booze?
0:27:08 > 0:27:12Once it was sealed, he popped the meat into the pot,
0:27:12 > 0:27:14gave it a quick stir,
0:27:14 > 0:27:18before it went into the oven to slow cook for four hours.
0:27:19 > 0:27:22Paul's second main course is chicken,
0:27:22 > 0:27:23which he is cooking en papillote
0:27:23 > 0:27:28in individual foil parcels, which should keep the meat nice and juicy.
0:27:28 > 0:27:32Like Sophie, he's flavouring the chicken with thyme and lemon,
0:27:32 > 0:27:36but again he is playing it safe and preparing ten portions.
0:27:38 > 0:27:40This is going in this little parcel here
0:27:40 > 0:27:42and we will do all ten like that.
0:27:43 > 0:27:48All this prep should make it a doddle to get the main courses out on time. Shouldn't it?
0:27:48 > 0:27:50What vegetables have we got to go out?
0:27:50 > 0:27:54We need some potatoes on, Tim. Where have my potatoes disappeared to?
0:27:55 > 0:27:58Oh dear, look, he's struggling again.
0:27:58 > 0:28:02It's absolute hell right now, because we're not going to be quite ready,
0:28:02 > 0:28:04we are going to be just a few minutes late.
0:28:07 > 0:28:10How long? For the chicken and lamb?
0:28:10 > 0:28:12Come on, guys, hang on in there.
0:28:15 > 0:28:20There's sauce to be finished, veg to cook, mash to mash.
0:28:21 > 0:28:24And the diners are getting a bit restless.
0:28:24 > 0:28:28The wait's been a little bit longer than I expected it to be.
0:28:28 > 0:28:31So far about...25 minutes.
0:28:31 > 0:28:34Ooh, dear, in the kitchen, Paul's tearing his hair out.
0:28:34 > 0:28:36We're ready to go, let's plate up.
0:28:36 > 0:28:38Finally!
0:28:39 > 0:28:43You're going to have to go, Jane. We can't have them waiting longer.
0:28:45 > 0:28:49- Just be patient. - At one point I thought that was going to be a complete disaster,
0:28:49 > 0:28:52but I think we managed to rectify it.
0:28:52 > 0:28:55- Ah, well done everyone. - Thank you, Jane.
0:28:55 > 0:28:57So what do the diners think of the lamb?
0:28:57 > 0:29:02That's got a nice flavour to it, actually. That's very rich.
0:29:02 > 0:29:05And you know lamb can be a bit fatty sometimes?
0:29:05 > 0:29:08That's why I didn't order it, but it does look really nice.
0:29:08 > 0:29:10It is very textured meat...
0:29:12 > 0:29:14The main course, I chose the lamb.
0:29:14 > 0:29:17Again lovely flavour, great meal.
0:29:17 > 0:29:21A bit like a stew, which I didn't expect it to be,
0:29:21 > 0:29:24but still it was delicious and I really enjoyed it.
0:29:24 > 0:29:27For my main course I thought I would go for braised lamb.
0:29:27 > 0:29:29It was cooked really, really well.
0:29:29 > 0:29:31It was succulent,
0:29:31 > 0:29:34it was tender,
0:29:34 > 0:29:38but the flavour wasn't there and it was found wanting.
0:29:38 > 0:29:41Oh, dear. I wonder if the chicken fared any better.
0:29:41 > 0:29:44We had to wait a little while for the meal tonight.
0:29:44 > 0:29:48But the presentation and the taste, it is worth it.
0:29:48 > 0:29:51It is very nice. All very nice and fresh.
0:29:51 > 0:29:56Sadly, there appears to be more than just lemon and thyme in Paul's chicken dish.
0:29:56 > 0:30:01My main course was very nice until I found a hair
0:30:01 > 0:30:05which has put me off and I'm not eating any more.
0:30:05 > 0:30:07So, maybe it wasn't worth the wait.
0:30:09 > 0:30:13Oh, no, not another hair. Can someone not find him a hat?
0:30:13 > 0:30:17And apart from the odd gripe about the rustic presentation,
0:30:17 > 0:30:23Sophie seems to have got the thumbs up from her diners, and what a tour-de-force Pete is!
0:30:23 > 0:30:28He's charming the socks off everyone. Let's hope her puds can do the same.
0:30:29 > 0:30:35For desserts, Sophie is offering a choice of baked oranges flavoured with cinnamon, nutmeg, vanilla
0:30:35 > 0:30:40and star anise served with home-made orange ice cream.
0:30:40 > 0:30:45Or, if there are any chocoholics in the house, there's a luxurious individual
0:30:45 > 0:30:51hot pudding made with rich dark chocolate and served with a dollop of Devon double cream on the side.
0:30:51 > 0:30:53Oh, it sounds like heaven!
0:30:53 > 0:30:56I've made the orange ice cream before
0:30:56 > 0:30:59which I think is delicious and I've put together something
0:30:59 > 0:31:04simple with fresh oranges and loads of lovely spices.
0:31:04 > 0:31:08For the chocolate pudding, I think you just need chocolate on a menu.
0:31:08 > 0:31:12A lot to do and sounds heavy after the main meal.
0:31:13 > 0:31:17Heavy?! Better than hairy! And you're talking to a girl
0:31:17 > 0:31:18who LOVES her chocolate.
0:31:18 > 0:31:22But the chocolate puds weren't the first desserts Sophie tackled today.
0:31:22 > 0:31:28Her spicy baked oranges needed preparing in advance to let the fruit soak up the flavours.
0:31:28 > 0:31:32- And, the inevitable booze. - Slosh that on top.
0:31:36 > 0:31:40She also whipped up some tangy orange ice cream.
0:31:40 > 0:31:44Right... So I whisk the juice, sugar and zest.
0:31:46 > 0:31:52And then I'm going to pour in the double cream. Like that.
0:31:56 > 0:31:59It looks like Sophie is cruising towards the finish line.
0:31:59 > 0:32:02Guys, everything OK?
0:32:02 > 0:32:05THEY MUTTER APPROVINGLY Good. Thank you very much.
0:32:05 > 0:32:08Pete's been doing a sterling job of looking after the guests
0:32:08 > 0:32:11and making sure Sophie's portion control goes to plan.
0:32:11 > 0:32:14But the diners are faced with the difficult choice between
0:32:14 > 0:32:17the two desserts and they've come up with a cheeky request.
0:32:17 > 0:32:22Um, what they've said is they want the chocolate pudding and the orange,
0:32:22 > 0:32:25- can they all have a bit of each? - Really? Both?
0:32:25 > 0:32:29- Everybody.- OK. We'll see what we can do.
0:32:31 > 0:32:33Chef, is that what's going to happen?
0:32:33 > 0:32:37- Not, "see what we can do"?- Yeah, they can have it. I've said already.
0:32:37 > 0:32:42OK. No, there was two undecided, but they decided to go with it.
0:32:42 > 0:32:46Wait, before we do that, I've got to check how many ramekins I've got.
0:32:46 > 0:32:49Chef, if they're only having half of one...
0:32:49 > 0:32:52I told you I can't cut them in half.
0:32:53 > 0:32:56Can't you ladle it on with a ladle, Chef?
0:32:59 > 0:33:04- Chef, you swore under your breath! - Yes!- I can't believe that.
0:33:04 > 0:33:09- That's the first time ever I've heard you swear.- Come on...
0:33:12 > 0:33:14Count those, how many have I got?
0:33:14 > 0:33:16- Chef, you've got 10.- Right.
0:33:18 > 0:33:24I'm on edge. Darling, go away. Leave me. Leave me to get on with this.
0:33:24 > 0:33:27I'm losing my sense of humour very fast.
0:33:28 > 0:33:31I'm exhausted, I've been doing this all day.
0:33:31 > 0:33:36Oh, Pete should have seen this coming and given Chef a wide berth.
0:33:36 > 0:33:42Really I should have stuck to my guns and said, "You can have either chocolate pudding or orange,"
0:33:42 > 0:33:44but we like the sound of the people
0:33:44 > 0:33:46so we have accommodated their wishes.
0:33:46 > 0:33:48It's been a bit complicated.
0:33:48 > 0:33:54But tired Sophie manages to eke out the chocolate pudding mixture to keep her diners in good humour,
0:33:54 > 0:33:58Even if Chef's temporarily misplaced hers.
0:33:58 > 0:34:01Right, 25 minutes.
0:34:01 > 0:34:04- Can I take these in? - Yep, you can take them in.
0:34:04 > 0:34:079:30 and the desserts are good to go.
0:34:07 > 0:34:12Chocolate pud and cinnamon-baked oranges with home-made orange ice cream.
0:34:12 > 0:34:14Gentleman...
0:34:18 > 0:34:19What more could a diner want?
0:34:19 > 0:34:22It's so delicious.
0:34:25 > 0:34:30They were both heavenly and I think this is the highlight of my evening.
0:34:33 > 0:34:36I don't normally sit in a restaurant going, "Mm," so much.
0:34:38 > 0:34:42Absolutely delicious. I wouldn't have gone naturally towards the fruit option,
0:34:42 > 0:34:45I'd have steered towards chocolate, but fantastic.
0:34:45 > 0:34:48So glad we were treated to both.
0:34:48 > 0:34:50The desserts were delicious. If it's really important
0:34:50 > 0:34:53to balance something naughty with something really good for you.
0:34:53 > 0:34:57The ice cream, a bit naughty, the orange good for you.
0:34:57 > 0:35:03Chocolate, naughty, the cream... Sort of good for you, I think. No.
0:35:03 > 0:35:07Ah, the raspberries, there had to be something there. It was lovely.
0:35:07 > 0:35:09Really naughty, but nice.
0:35:09 > 0:35:13- So, they've all eaten two puddings each.- They have.
0:35:13 > 0:35:17- Greedy sods!- Steady on, Sophie. They're paying guests.
0:35:17 > 0:35:21But I'm glad they're empty. Good.
0:35:21 > 0:35:24Looks like it 10 out of 10 for Sophie's desserts.
0:35:24 > 0:35:28So, what can Paul pull out of the hat to match that?
0:35:28 > 0:35:32He's hoping to delight his diners with two classic puddings.
0:35:32 > 0:35:38Will they opt for the first choice - pears poached in vintage port served with vanilla creme fraiche...
0:35:40 > 0:35:44..or will his guests be tempted by his second pud, a comforting dish
0:35:44 > 0:35:50of good old-fashioned bread-and-butter pudding given a twist with tangy plums.
0:35:50 > 0:35:53Every time I do the pears, everybody loves them.
0:35:53 > 0:35:57And the bread and butter pudding is done with a twist with plums
0:35:57 > 0:35:59and I'm confident about these two.
0:35:59 > 0:36:02Plum bread-and-butter pudding, lovely!
0:36:02 > 0:36:04Really lovely! They both sound delicious.
0:36:04 > 0:36:07Oh, they do sound good, don't they?
0:36:07 > 0:36:12For the plum bread and butter pudding, Paul's using local plums.
0:36:12 > 0:36:18Just before his diners arrived, he roasted them in the oven for a really intense flavour.
0:36:18 > 0:36:21This is not good.
0:36:21 > 0:36:25Hm, perhaps the flavour might be a little TOO intense.
0:36:25 > 0:36:28Paul then layered the fruit with buttered white bread.
0:36:28 > 0:36:33It's gone a little bit wrong, but it was a trial and error thing.
0:36:33 > 0:36:35Looks more like error than trial, to me.
0:36:35 > 0:36:37Hey-ho.
0:36:37 > 0:36:40It works out slightly different each time.
0:36:40 > 0:36:45It's not going to affect the taste, it'll be even more scrumptious.
0:36:45 > 0:36:47Well, we'll soon know.
0:36:47 > 0:36:51Next, he poured over eggy custard.
0:36:51 > 0:36:54The recipe says don't overfill it.
0:36:54 > 0:36:56And what did you go and do?
0:36:56 > 0:36:58Whoops.
0:36:59 > 0:37:02It's just egg and milk, nothing to worry about.
0:37:02 > 0:37:08After 35 minutes in the oven, it should have emerged a beautiful golden brown.
0:37:08 > 0:37:10Let's have a look. Oh, sugar!
0:37:10 > 0:37:12That's fine.
0:37:14 > 0:37:16Not so much golden brown as burnt and black.
0:37:16 > 0:37:19I hope the guests like their puddings well done.
0:37:19 > 0:37:24His second desert, pears poached in wine and vintage port,
0:37:24 > 0:37:28need a dollop of vanilla creme fraiche and hopefully no more hairs.
0:37:31 > 0:37:36They certainly look the part, unlike the bread and butter pudding.
0:37:36 > 0:37:41Oh, just cut around the burnt bits, Paul, no-one'll notice!
0:37:41 > 0:37:42Off you go, go.
0:37:42 > 0:37:45I normally don't like bread-and-butter pudding too much
0:37:45 > 0:37:49but this was, I must say, very, very good.
0:37:49 > 0:37:53- One of the best I've ever had. - See? Told you they wouldn't notice.
0:37:53 > 0:37:59I had the poached pear and I'd say it was poached to perfection. Very nice.
0:38:00 > 0:38:06I had the bread-and-butter pudding for dessert and I thought it was absolutely delicious.
0:38:06 > 0:38:10They saved the best till last. Very tasty. I loved it.
0:38:10 > 0:38:16I had the bread-and-butter pudding and I thoroughly enjoyed it. Very tasty with the plum sauce as well.
0:38:16 > 0:38:21I did end up with the second hair of the evening, but that's not a major problem to me.
0:38:21 > 0:38:27That's a hair in every course, not so much a mistake, more a key ingredient.
0:38:27 > 0:38:29Thankfully, this diner doesn't seem to mind.
0:38:29 > 0:38:33Meanwhile at Sophie's, Pete rounds off the evening with a Chef's special.
0:38:33 > 0:38:37Ladies and gentlemen, thank you for attending this evening.
0:38:37 > 0:38:41Can I introduce you, please, to our lovely chef, Miss Sophie Partridge.
0:38:44 > 0:38:46Thank you so much, everybody.
0:38:48 > 0:38:55Well, Paul and Sophie have done everything they can to woo their diners and their wallets.
0:38:55 > 0:39:01Now, it's up to the guests to decide how much or how little they want to pay for their evening.
0:39:01 > 0:39:05And neither cook has any idea of how much that might be.
0:39:07 > 0:39:09Sophie spent £85 on her menu
0:39:09 > 0:39:13so, to nudge into profit she needs nearly £9 a head.
0:39:13 > 0:39:16It certainly looks like her diners enjoyed their evening.
0:39:21 > 0:39:28So delicious, fantastic company and I'd be happy to come back.
0:39:28 > 0:39:31I thought it was a terrific evening and I want to come back next week.
0:39:31 > 0:39:34Wonderful evening, loved all the food, great atmosphere.
0:39:34 > 0:39:41- I'd do it again.- It's been really hard work, I have to say, incredibly hard work for all three of us.
0:39:41 > 0:39:44We've all worked really, really hard.
0:39:44 > 0:39:47But I think it's gone well -
0:39:47 > 0:39:50judging by the plates, but we'll see.
0:39:50 > 0:39:55I'm very happy to have been part of this with Sky and Sophie.
0:39:55 > 0:39:58Sophie has been the helmsmen sailing the ship.
0:39:58 > 0:40:00It's been a successful voyage.
0:40:00 > 0:40:02I'm very, very happy.
0:40:02 > 0:40:06The people are happy, the food has gone down very well and so it should.
0:40:06 > 0:40:10She's an excellent cook. Sky, what say you?
0:40:10 > 0:40:13Well, I'm completely knackered now.
0:40:13 > 0:40:16- I think I've had enough! - Fair enough!
0:40:16 > 0:40:23Paul spent almost twice as much, £163 so for him just to break even
0:40:23 > 0:40:28the guests must leave over £16 each, but has he done enough?
0:40:28 > 0:40:31I really enjoyed myself tonight, the meal has been fantastic
0:40:31 > 0:40:34and all the best to the chef in his future career.
0:40:34 > 0:40:41I had a hair in my food and I didn't go much on the starter, but the dessert was delicious.
0:40:41 > 0:40:43A good cheap night out, that was. Excellent.
0:40:43 > 0:40:47As long as they enjoyed it, I don't mind if we didn't make profit. It's not about the money.
0:40:47 > 0:40:51If all ten put £20 in the pot and it comes to 200, I'd be pleased.
0:40:55 > 0:41:02Paul, Sophie, I'm going to take the guess that you're probably going to use the word "exhausting".
0:41:03 > 0:41:07- Was it an exhausting experience, Paul?- Exceedingly so.
0:41:07 > 0:41:09- How bad?- Really bad.
0:41:09 > 0:41:15- On a scale of 1 to 10, about 11. - Really?! Tell me why.
0:41:15 > 0:41:18The pressure slowly crept up throughout the evening,
0:41:18 > 0:41:21we were two-thirds of the way through and the rest becomes a blur.
0:41:21 > 0:41:24You could do with another set of hands all the time.
0:41:24 > 0:41:26It was quite an ambitious menu.
0:41:26 > 0:41:32I didn't look at it like that. I looked at it as something that was achievable. It looked OK to me.
0:41:32 > 0:41:37- What would your hindsight moment be? - Preparation. A bit more preparation.
0:41:37 > 0:41:40So, come on, would you do this again?
0:41:40 > 0:41:43- Yes, I'd do it again.- Really?! Even though it was such agony?
0:41:43 > 0:41:47Well, experience under the belt. Sure.
0:41:47 > 0:41:50Sophie, you had a great evening.
0:41:50 > 0:41:55- I did, we did have fun, yeah. - What was the best bit for you?
0:41:55 > 0:42:00I have to say it was really exhausting. Like Paul, I found it incredibly exhausting mentally,
0:42:00 > 0:42:04physically, in every way, but we did have a good evening.
0:42:04 > 0:42:09The best thing was the sense of people enjoying themselves in the dining room.
0:42:09 > 0:42:13The sounds coming through were good, people were laughing.
0:42:13 > 0:42:16Plates were coming back empty so that was...
0:42:16 > 0:42:17It must have been so exciting.
0:42:17 > 0:42:25Yeah, that's what I wanted - people to enjoy themselves, not just the food, but the whole experience.
0:42:25 > 0:42:28Now, you had a real star turn in Pete.
0:42:28 > 0:42:32- He was good.- I think Pete really charmed the whole restaurant.
0:42:32 > 0:42:39- Yes, I can believe it.- So, if you ever open a restaurant, your food, his charm you'll be all right.- Good.
0:42:39 > 0:42:42So, I'm sure you're both dying to know if you made any money.
0:42:42 > 0:42:44- Yes.- It would help.
0:42:44 > 0:42:49Paul, you spent £163, a fair amount.
0:42:49 > 0:42:54And your diners donated 155 which means you're minus eight.
0:42:55 > 0:42:59- That's not bad. - But look at that fabulous smile.
0:42:59 > 0:43:03And Sophie, you spend £85
0:43:03 > 0:43:09- and your diners donated 280. - Oh, brilliant!
0:43:09 > 0:43:11Meaning you made a profit of 195.
0:43:11 > 0:43:14There you go. That's for you.
0:43:14 > 0:43:16- Good.- How do you feel?
0:43:16 > 0:43:18I'm pleased.
0:43:18 > 0:43:21- Very good.- Listen, guys, thank you so much for taking part.
0:43:21 > 0:43:27It was a joy to watch you both working so hard to feed all those lovely people.
0:43:27 > 0:43:31Thank you very much. And thank you for watching Instant Restaurant.
0:43:31 > 0:43:33I'll see you next time.
0:43:37 > 0:43:40Subtitles by Red Bee Media Ltd
0:43:40 > 0:43:43E-mail subtitling@bbc.co.uk