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Two rival amateur cooks are converting their homes into instant restaurants. | 0:00:02 | 0:00:06 | |
Just beginning to feel a bit sort of...aggh! | 0:00:06 | 0:00:08 | |
-Disaster, isn't it? -They have just one day... | 0:00:08 | 0:00:11 | |
Keep calm, carry on. | 0:00:11 | 0:00:13 | |
I'll be glad when this is over. | 0:00:13 | 0:00:15 | |
..and a budget of up to £200. | 0:00:15 | 0:00:18 | |
I'm quietly confident that everything will be on time. | 0:00:18 | 0:00:22 | |
I'm just feeling a little bit nervous. | 0:00:22 | 0:00:25 | |
Well, I'm feeling very nervous. | 0:00:25 | 0:00:27 | |
-Twenty strangers will be judging the results. -That was a bone. | 0:00:27 | 0:00:31 | |
And it's up to the diners to decide how much or how little they will pay. | 0:00:31 | 0:00:36 | |
I didn't really get that you're at a banquet, you should just take little bits. | 0:00:36 | 0:00:41 | |
I just thought, "Oh, get stuck in," so did. | 0:00:41 | 0:00:44 | |
I'm glad that I didn't have to eat rationed food and that I'm born in the time that I'm born in. | 0:00:44 | 0:00:49 | |
So, can the cooks deliver the goods, and will either of them make a profit? | 0:00:49 | 0:00:54 | |
Hello and welcome to Instant Restaurant, the ultimate challenge for home cooks. | 0:01:02 | 0:01:07 | |
Now, opening a contemporary restaurant for one night only | 0:01:07 | 0:01:11 | |
is a mission in itself, but today's two rivals want to take their diners back in time. | 0:01:11 | 0:01:16 | |
So, will they have what it takes to make a historic profit? | 0:01:16 | 0:01:21 | |
Today, we're being evacuated to Kidderminster and wartime Britain more than 65 years ago. | 0:01:23 | 0:01:30 | |
This leafy haven is home to our first cook, | 0:01:30 | 0:01:33 | |
57-year-old Lynn Robinson, who just lives and breathes the '40s. | 0:01:33 | 0:01:39 | |
The theme is '40s wartime restaurant. | 0:01:39 | 0:01:44 | |
They'll experience '40s dress, '40s food, | 0:01:44 | 0:01:47 | |
and we'll also finish off the end of the night with '40s music. | 0:01:47 | 0:01:52 | |
Ah, so a song to combat the rationing, then. | 0:01:52 | 0:01:55 | |
It is fairly challenging, '40s food, because, | 0:01:55 | 0:01:58 | |
basically, you haven't got a great deal to play with. | 0:01:58 | 0:02:03 | |
Vegetables were the main thing, pulses next. | 0:02:03 | 0:02:08 | |
Of course, you did have rationing. | 0:02:08 | 0:02:10 | |
And there was no preservatives, so everything was cooked pretty fresh in those days. | 0:02:10 | 0:02:16 | |
In all, it was pretty healthy eating. | 0:02:16 | 0:02:19 | |
At this pebbledash semi in Bedford, Lynn's rival is going back | 0:02:19 | 0:02:25 | |
at least another three hundred years in time, to seventeenth-century England. | 0:02:25 | 0:02:31 | |
Sixty-year-old retired civil servant Perry Staker is a fanatical Civil War re-enactor | 0:02:31 | 0:02:37 | |
who doesn't just look the part but cooks it, too. | 0:02:37 | 0:02:41 | |
It's just tremendous fun, and since I've retired, | 0:02:41 | 0:02:43 | |
I've actually had the time to sit down with seventeenth-century cookery books | 0:02:43 | 0:02:47 | |
and work out the recipes, because quite often, you get "take a handful of this" or "some of that". | 0:02:47 | 0:02:53 | |
There's one recipe that says "take a pig, cut its head off". | 0:02:53 | 0:02:56 | |
Ooh! So are we going the whole hog tonight? | 0:02:56 | 0:03:00 | |
It's very much creating a seventeenth-century atmosphere, inasmuch as we can. | 0:03:00 | 0:03:04 | |
Wow! | 0:03:04 | 0:03:05 | |
'We want to make people feel that perhaps they're travelling back in time a bit.' | 0:03:05 | 0:03:09 | |
I love this. I think it's really beautiful the way that works. | 0:03:09 | 0:03:13 | |
'I'd like them to feel it's an adventure,' | 0:03:13 | 0:03:15 | |
something slightly different. | 0:03:15 | 0:03:17 | |
Before we serve it, we will give them a health warning! | 0:03:17 | 0:03:20 | |
But this challenge is about so much more than just food. | 0:03:22 | 0:03:26 | |
With the assistance of two helpers, each cook must empty their front rooms | 0:03:26 | 0:03:30 | |
and create their own unique slice of history. | 0:03:30 | 0:03:33 | |
Getting the right period ambience is crucial. | 0:03:33 | 0:03:36 | |
Good first impressions could make the difference between a profit and a loss. | 0:03:36 | 0:03:41 | |
Wine glasses done! | 0:03:41 | 0:03:42 | |
Perry is going for authentic seventeenth-century communal dining at the home of helper Viv, | 0:03:42 | 0:03:47 | |
complete with regimental and the commonwealth flags. | 0:03:47 | 0:03:51 | |
My job for today is to greet our guests and perhaps give them an idea of some of the manners | 0:03:51 | 0:03:56 | |
without overloading them with information. | 0:04:00 | 0:04:04 | |
We're going to call it the Commonwealth Arms, | 0:04:04 | 0:04:08 | |
and the theme is mid-seventeenth-century dining, | 0:04:08 | 0:04:10 | |
the sort of dining that the gentry and the aristocracy would be experiencing | 0:04:10 | 0:04:17 | |
rather than the average person in the street. | 0:04:17 | 0:04:20 | |
Glad it's posh nosh, Perry. And for extra muscle, Perry's recruited Viv's husband, James. | 0:04:20 | 0:04:24 | |
Tonight, I've been helping with the cooking, but I'll also be helping with the serving, | 0:04:24 | 0:04:30 | |
because it comes in in procession and gets presented to the table. | 0:04:30 | 0:04:34 | |
Loving the look, James. | 0:04:34 | 0:04:36 | |
These breeches are an early form of breeches. | 0:04:36 | 0:04:38 | |
They're called petticoat breeches, and they've got seven metres of silk in the breeches. Just showing off. | 0:04:38 | 0:04:43 | |
And for her wartime restaurant, Lynn's got the flags out and bomb-proofed the windows. | 0:04:43 | 0:04:50 | |
On her wartime patrol is daughter Victoria, who'll be front of house. | 0:04:50 | 0:04:55 | |
I'm rubbish in the kitchen, but hopefully, | 0:04:55 | 0:04:58 | |
as long as everyone has their food before it goes cold, | 0:04:58 | 0:05:01 | |
and yeah, everything, hopefully, will be fine. | 0:05:01 | 0:05:04 | |
Touch wood! | 0:05:04 | 0:05:06 | |
And helping her dig for victory in the kitchen, son-in-law Anthony. | 0:05:06 | 0:05:10 | |
It's all about timing. | 0:05:10 | 0:05:12 | |
It's all about timing! | 0:05:12 | 0:05:14 | |
Both cooks have been given an allowance of up to £200. | 0:05:14 | 0:05:18 | |
For her Civil War evening, | 0:05:18 | 0:05:20 | |
Perry's decided she needed £110, | 0:05:20 | 0:05:23 | |
so to break even, she must take £11 from each of her diners. | 0:05:23 | 0:05:29 | |
For her '40s experience, Lynn's staying in the '40s, | 0:05:29 | 0:05:33 | |
asking for a frugal £42, | 0:05:34 | 0:05:35 | |
so she needs just over £4 a head to make ends meet. | 0:05:35 | 0:05:39 | |
Each cook will be judged by ten strangers with just one thing in common... | 0:05:41 | 0:05:45 | |
Welcome, my lady. Welcome, my lord. | 0:05:45 | 0:05:47 | |
..an appetite for a good night out. | 0:05:47 | 0:05:49 | |
Table for two? | 0:05:49 | 0:05:51 | |
And if it tickles their fancy, they'll open their wallets. | 0:05:51 | 0:05:54 | |
If it doesn't, Perry and Lynn could be on rations for weeks to come. | 0:05:54 | 0:05:58 | |
So it's the battle of wartime Britain, the 1940s versus the Civil War. | 0:05:58 | 0:06:05 | |
Welcome to the Commonwealth Arms. | 0:06:05 | 0:06:07 | |
It's opening time at the Commonwealth Arms, | 0:06:07 | 0:06:10 | |
and Perry's guests are being transported back 350 years, to Cromwellian England. | 0:06:10 | 0:06:16 | |
You'll see that you have no forks on the table. | 0:06:16 | 0:06:19 | |
They were available but not commonly used. | 0:06:19 | 0:06:25 | |
It was seen as a very suspicious invention from over the water! | 0:06:25 | 0:06:30 | |
And with three prongs, the work of the devil, no less. | 0:06:30 | 0:06:33 | |
So these little angels will have to do battle with just knives and spoons. | 0:06:33 | 0:06:37 | |
The napkins which you see in front of you are worn over the left shoulder. | 0:06:37 | 0:06:43 | |
So when you use them, you wipe your hands on them, no problem. | 0:06:43 | 0:06:46 | |
If you look at the menus, you will see that there's a mix of sweet and savoury. | 0:06:46 | 0:06:52 | |
It will all come to the table at once. | 0:06:52 | 0:06:56 | |
This is common practice in the seventeenth century. | 0:06:56 | 0:06:59 | |
So I will leave you just for the moment and find the first remove. | 0:06:59 | 0:07:02 | |
"The first remove"? What's all that about? Well, I'm sure we'll find out. | 0:07:02 | 0:07:07 | |
When I walked in, the first thing I saw was the lady in full dress-up, | 0:07:09 | 0:07:13 | |
and I thought, "Ooh, fancy dress! Wish I'd dressed up!" | 0:07:13 | 0:07:16 | |
It was a bit strange at first, kind of wondering, | 0:07:16 | 0:07:19 | |
-because no-one really understands what seventeenth-century food is. -Did they dress like that normally? | 0:07:19 | 0:07:25 | |
And do they dress like that normally? So. | 0:07:25 | 0:07:27 | |
When we first walked into the restaurant, it was sort of slightly unexpected. | 0:07:27 | 0:07:32 | |
It was a case of thinking, "Oh, crikey, what's going to happen now?" | 0:07:32 | 0:07:35 | |
Well, you'll know soon enough. | 0:07:35 | 0:07:37 | |
Which would you like? The rose. The rose. | 0:07:37 | 0:07:40 | |
Lynn's time travellers only have to step back 65 years. | 0:07:40 | 0:07:45 | |
Well, as you can see, ladies, with the taped-up windows, we are in the 1940s. The war is on. | 0:07:45 | 0:07:51 | |
But is it what this home guard was expecting? | 0:07:51 | 0:07:54 | |
Absolutely fabulous. Really gone to town, haven't they, with everything? It looks really good. Very authentic! | 0:07:54 | 0:08:00 | |
From outside, you could see the tape on the window, which you knew was going to be a blackout. | 0:08:00 | 0:08:05 | |
And then they've got the bulldog there with the helmet on, and that. So it's really nice. | 0:08:05 | 0:08:09 | |
I noticed all that on the windows. | 0:08:09 | 0:08:11 | |
We had to do that years ago, yeah. | 0:08:11 | 0:08:14 | |
I remember the war! | 0:08:14 | 0:08:16 | |
There you go, sweetheart. | 0:08:18 | 0:08:20 | |
Absolutely stunning. Gorgeous. | 0:08:20 | 0:08:22 | |
It's done out really nice, isn't it? | 0:08:22 | 0:08:24 | |
Fantastic! I wish I'd have wore a war dress! | 0:08:24 | 0:08:28 | |
I like the little touches here, the 1940s pictures and stuff. | 0:08:28 | 0:08:32 | |
-It looks good. -You all drinking, girls? | 0:08:32 | 0:08:34 | |
-Yes, please. -Absolutely. | 0:08:34 | 0:08:35 | |
Not convinced. | 0:08:35 | 0:08:38 | |
'I wasn't impressed. I really wasn't looking forward to it.' | 0:08:38 | 0:08:41 | |
I thought we were going to be eating Spam and wearing tin helmets. | 0:08:41 | 0:08:46 | |
And I knew that there wasn't very much food available in the '40s, so I wasn't looking forward to it at all. | 0:08:46 | 0:08:52 | |
Where's your Dunkirk spirit, girls? And there's nothing wrong with Spam! | 0:08:52 | 0:08:56 | |
They were fighting fit in the '40s. | 0:08:56 | 0:08:59 | |
But the diners are intrigued with seventeenth-century England, aren't they? Now it's all about the food. | 0:08:59 | 0:09:05 | |
So, napkins on shoulders and over to Perry's for starters from 350 years ago. | 0:09:05 | 0:09:12 | |
For Perry's first remove - that's what they called starters in those days - | 0:09:15 | 0:09:19 | |
she's serving tortelletti of green peas, | 0:09:19 | 0:09:22 | |
a richly spiced mix of peas and cheese in pasta parcels, | 0:09:22 | 0:09:28 | |
and seethed mussels with parsley and vinegar, apparently a hot favourite with the Pilgrim Fathers. | 0:09:28 | 0:09:35 | |
The two that I chose for the starter are from original seventeenth-century recipes | 0:09:35 | 0:09:42 | |
and just to give a flavour of the things people would have been eating. | 0:09:42 | 0:09:45 | |
Well, this sounds fascinating, and I would like to try it myself. | 0:09:45 | 0:09:49 | |
Sounds like Lynn wouldn't mind being at Perry's. | 0:09:49 | 0:09:54 | |
Perry was hard at work on the tortelletti nice and early. | 0:09:54 | 0:09:57 | |
It's very much got its modern equivalent in filled pasta, like tortellini, ravioli. | 0:09:57 | 0:10:05 | |
Peas, chopped onion, Parmesan, cottage cheese and Cheddar | 0:10:05 | 0:10:08 | |
are mixed with sugar, cloves, nutmeg and pepper before being dropped into little rounds of pasta. | 0:10:08 | 0:10:15 | |
So they're like tiny little Cornish pasties or tortellini. | 0:10:15 | 0:10:21 | |
But it's not long before Perry thinks she's come unstuck. | 0:10:21 | 0:10:24 | |
I have grave doubts about the tortelletti, | 0:10:24 | 0:10:29 | |
which is not behaving itself as it ought to. | 0:10:29 | 0:10:32 | |
But the trouble is, they're sticking, and consequently they're beginning to... | 0:10:32 | 0:10:37 | |
Yeah, there's another one that looks like the fillings might come out. | 0:10:37 | 0:10:42 | |
I hope people like it. And if not, | 0:10:42 | 0:10:46 | |
well, I shall go and hide in a corner! | 0:10:46 | 0:10:48 | |
Oh, don't do that, Perry. Your diners will be here any minute. | 0:10:48 | 0:10:52 | |
Oh-h! | 0:10:52 | 0:10:54 | |
It's looking OK. | 0:10:54 | 0:10:57 | |
I, erm... | 0:10:57 | 0:10:59 | |
I'm just worried about... | 0:10:59 | 0:11:02 | |
Erm, they're looking a little pale, but perhaps they haven't been very well recently. | 0:11:02 | 0:11:07 | |
Hmm. Wonder what your guests will make of them. | 0:11:07 | 0:11:09 | |
I'll just have to see how people take them. | 0:11:09 | 0:11:12 | |
So out go the tortelletti, along with the seethed mussels, | 0:11:12 | 0:11:16 | |
quickly cooked in water and red wine vinegar. | 0:11:16 | 0:11:18 | |
And there's also cheese and grapes and bread and butter. | 0:11:18 | 0:11:22 | |
Time for some formal introductions. | 0:11:22 | 0:11:25 | |
My name is Mistress Vivienne, | 0:11:25 | 0:11:27 | |
and working very hard... | 0:11:27 | 0:11:31 | |
..and making a brief appearance... | 0:11:32 | 0:11:34 | |
..is your head chef, Mistress Perry. | 0:11:35 | 0:11:38 | |
-Hello! -..and our sous-chef, | 0:11:38 | 0:11:41 | |
-Master James. -Hello. | 0:11:41 | 0:11:43 | |
What we've got here is a tortelletti of green peas, which is a sort of seventeenth-century equivalent | 0:11:43 | 0:11:49 | |
of filled pasta, and mussels that have been seethed with parsley and vinegar. | 0:11:49 | 0:11:55 | |
So if I were you, I'd get into them quickly, before they go completely cold. | 0:11:55 | 0:12:00 | |
And I hope you enjoy. | 0:12:00 | 0:12:03 | |
-Thank you. -Yep, that's it, napkins over shoulders and dive in. | 0:12:03 | 0:12:09 | |
It's lovely. Very nice. | 0:12:09 | 0:12:11 | |
And of course, if you can't reach anything... | 0:12:15 | 0:12:20 | |
one of the other things is you would say, "The dish of whatever looks particularly fine," | 0:12:20 | 0:12:27 | |
and the person who could reach it for you would say, | 0:12:27 | 0:12:31 | |
"Yes, it is excellent - would you like to try some?" and hand it to you. | 0:12:31 | 0:12:35 | |
It is a very mannered time. | 0:12:37 | 0:12:41 | |
So, tell me, milords and ladies, is the fare particularly fine? | 0:12:42 | 0:12:47 | |
The food is delicious. Really, really nice. Very enjoyable. | 0:12:47 | 0:12:51 | |
It's a bit like the first time you use a pair of chopsticks. | 0:12:51 | 0:12:54 | |
There's going to be as much on the floor as there probably is in my mouth. | 0:12:54 | 0:12:58 | |
And a bit worried about wielding the knife about when you need to take things off the plates, | 0:12:58 | 0:13:03 | |
but we'll give it a go. | 0:13:03 | 0:13:05 | |
Pasta's not too bad. | 0:13:05 | 0:13:07 | |
It's interesting flavours. | 0:13:07 | 0:13:10 | |
Could've done with maybe a sauce or something, if I'm being really picky, but very edible. | 0:13:10 | 0:13:14 | |
God bless the seventeenth-century people. | 0:13:14 | 0:13:18 | |
'When the first remove came out, I had a bit of everything!' | 0:13:18 | 0:13:21 | |
Well, that is the idea. | 0:13:21 | 0:13:23 | |
I didn't really get the you're at a banquet, you should just take little bits. | 0:13:23 | 0:13:27 | |
I just thought, "Oh, get stuck in," | 0:13:27 | 0:13:29 | |
so did. The thing that I liked the most was the tortellini-type thing, | 0:13:29 | 0:13:35 | |
which was kind of like a Chinese dumpling, like dim-sum type thing. | 0:13:35 | 0:13:40 | |
It seemed like how we would have actual tortellini, with the filling and pasta type stodge, | 0:13:40 | 0:13:46 | |
but it was really yum. | 0:13:46 | 0:13:48 | |
Mussels, always a big favourite with me, but a little bit dry. | 0:13:48 | 0:13:53 | |
I do like my moules mariniere, and having mussels on their own, dry, | 0:13:53 | 0:14:00 | |
it was very tasty, but I did find it a bit hard. | 0:14:00 | 0:14:04 | |
I couldn't have eaten a whole bowl to myself, much as I did attempt that. | 0:14:04 | 0:14:10 | |
Not really something that tickled my fancy. | 0:14:10 | 0:14:12 | |
I'm more of a meat person, so to have vegetables in pastry and some fish was not really my cup of tea. | 0:14:12 | 0:14:20 | |
Stick with it! I can't imagine Cromwell or the Cavaliers let their armies march on meat-free stomachs. | 0:14:20 | 0:14:26 | |
I think it seems to be going fairly all right. | 0:14:26 | 0:14:29 | |
I was pleased that Viv announced that they seemed to have eaten a lot of things. | 0:14:29 | 0:14:33 | |
I got stressed about the tortelletti, as they were sticking a bit, | 0:14:33 | 0:14:36 | |
but on top of that, they didn't look desperately appetising in the end, however much I tried | 0:14:36 | 0:14:41 | |
to sort of tart them up with, um... | 0:14:41 | 0:14:44 | |
I think you're being a bit hard on yourself, Perry. | 0:14:44 | 0:14:47 | |
So, what '40s treats are in store at Lynn's Brief Encounter? | 0:14:47 | 0:14:51 | |
Her opening salvo is a simple lentil soup | 0:14:51 | 0:14:55 | |
or chicken pate with a dash of sherry - strictly rationed, I hope - | 0:14:55 | 0:15:00 | |
served with angel toast, trimmed, thin slices of bread toasted in the oven until crisp and golden brown. | 0:15:00 | 0:15:07 | |
Everyone had soup as their staple diet in the war years, | 0:15:07 | 0:15:11 | |
and as I live in the country and keep chickens, | 0:15:11 | 0:15:15 | |
the pate was a perfect alternative. | 0:15:15 | 0:15:19 | |
Of the two, lentil soup I think I would go for. | 0:15:19 | 0:15:21 | |
I have to say, chicken pate is definitely living it up for 1940s. | 0:15:21 | 0:15:27 | |
Well, hop off, Perry. | 0:15:27 | 0:15:29 | |
She can't get rabbit, so a flutter for the chicken it is. | 0:15:29 | 0:15:31 | |
The diners should count their blessings, | 0:15:31 | 0:15:33 | |
because the frugal '40s didn't usually run to a choice of starters. | 0:15:33 | 0:15:39 | |
I'll make an exception tonight. | 0:15:39 | 0:15:40 | |
There's actually a choice of food. | 0:15:40 | 0:15:43 | |
But normally, when the restaurants opened, you had what they had for that day. | 0:15:43 | 0:15:51 | |
Mid-morning, and Lynn got cracking on the pate. | 0:15:51 | 0:15:55 | |
I'm just taking out any sinewy bits from the chicken livers. | 0:15:55 | 0:16:01 | |
I'll just fry these gently in butter till they just turn a nice, soft brown | 0:16:01 | 0:16:09 | |
and the pinkness has just gone. | 0:16:09 | 0:16:11 | |
Another little ingredient is a drop of sherry. | 0:16:11 | 0:16:15 | |
Just a drop, mind. Then a pinch of thyme and a whizz in the blender before chilling for six hours. | 0:16:15 | 0:16:23 | |
Next in the firing line, a wholesome lentil soup - lentils, carrots and onions | 0:16:23 | 0:16:28 | |
simmered in a vegetable stock for thirty minutes before being pureed. | 0:16:28 | 0:16:32 | |
Victoria's ready to fire off the orders. | 0:16:34 | 0:16:37 | |
-Four soups and two pates for table one. -Yes, chef! | 0:16:37 | 0:16:42 | |
That's right, Anthony, stand to! | 0:16:42 | 0:16:44 | |
Do you think three pieces will do? I mean, I've got plenty more. | 0:16:44 | 0:16:48 | |
-No, I think that's fine. It's a starter, yeah? -Yes. | 0:16:48 | 0:16:51 | |
-That's fine. -Yeah. -Oh, it looks like loads to me, Lynn. | 0:16:51 | 0:16:54 | |
Crusty bread to go with the soup, which is on its way. | 0:16:54 | 0:16:58 | |
Good old-fashioned doorstep slices. | 0:16:58 | 0:17:00 | |
That'll fill 'em up! | 0:17:00 | 0:17:03 | |
Right, ladies. | 0:17:03 | 0:17:04 | |
It's always the same. | 0:17:04 | 0:17:05 | |
You always want what the other person's ordered. | 0:17:05 | 0:17:09 | |
< The pate's beautiful. | 0:17:13 | 0:17:15 | |
Well, the starters have gone out, and I'm pretty happy at the moment. | 0:17:15 | 0:17:20 | |
Well, let's hope the troops are as happy with their rations. | 0:17:20 | 0:17:23 | |
It's so nice. I'm really glad I chose it. | 0:17:23 | 0:17:26 | |
Mm, beautiful! | 0:17:26 | 0:17:28 | |
I had the starter of the chicken pate, | 0:17:28 | 0:17:31 | |
which is one of my favourite starters. | 0:17:31 | 0:17:34 | |
And with the angel toast, as well, as you can see, it's completely gone! | 0:17:34 | 0:17:39 | |
The lentil soup is absolutely beautiful. | 0:17:39 | 0:17:42 | |
It's thicker than I thought it would be. | 0:17:42 | 0:17:46 | |
It's almost like a broth. | 0:17:46 | 0:17:48 | |
But it's absolutely beautiful. It's delicious. | 0:17:48 | 0:17:50 | |
The soup's really nice. It tastes just like my grandma used to make it, so it's really nice. | 0:17:52 | 0:17:57 | |
-Aw, bless! -I'm really liking it. | 0:17:57 | 0:18:00 | |
These guys aren't so keen! | 0:18:00 | 0:18:01 | |
-Ah. -A bit bland. | 0:18:01 | 0:18:04 | |
And it was quite watery, but generally it's quite nice. | 0:18:04 | 0:18:08 | |
I'm enjoying it, but, you know, it's not that flavoursome. | 0:18:08 | 0:18:11 | |
The pate's nice, but it's a bit dense. | 0:18:11 | 0:18:14 | |
And with the dry toast, as well, it's all a little bit too much for my mouth. | 0:18:14 | 0:18:20 | |
It could do with a bit of a chutney, but I guess they didn't have that during the war. | 0:18:20 | 0:18:24 | |
But maybe she should have chosen a post-war era, then we could've had some chutney! | 0:18:24 | 0:18:29 | |
Yes, but that's slightly missing the point of this evening. | 0:18:29 | 0:18:32 | |
-Empty plates! -Oh, good, good, good! | 0:18:32 | 0:18:35 | |
We have a little bit of over in the one, but she said she didn't want to spoil her main. | 0:18:35 | 0:18:40 | |
-You take that back out... -She said it's beautiful. -Right. | 0:18:41 | 0:18:45 | |
Keep an eye on her, Vic. | 0:18:45 | 0:18:46 | |
Mm, I should watch out for that duo of Spitfires, too. | 0:18:46 | 0:18:49 | |
Lynn's wartime austerity is getting mixed reviews, but soup as good as your nan's is high praise indeed. | 0:18:52 | 0:18:59 | |
And I think Perry's diners should loosen their belts. | 0:18:59 | 0:19:03 | |
"Less is more" was not part of the seventeenth-century food philosophy. | 0:19:03 | 0:19:07 | |
I wonder what she's got lined up for her next remove. | 0:19:07 | 0:19:11 | |
For Perry's second remove, there are no less than seven sweet and savoury dishes, | 0:19:11 | 0:19:16 | |
starring chicken with apricots, raisins and mace, | 0:19:16 | 0:19:22 | |
and beef hashed other ways, | 0:19:22 | 0:19:24 | |
beef braised in red wine with mace and cloves and fritters in the Italian fashion, | 0:19:24 | 0:19:30 | |
a mix of eggs, cheese, saffron and rose-water with yet more cloves and mace. | 0:19:30 | 0:19:36 | |
Seventeenth-century food, a lot of it's about conspicuous consumption, | 0:19:36 | 0:19:40 | |
showing off that you've got the money to afford the imported spices. | 0:19:40 | 0:19:44 | |
And a lot of dishes were a mix of sweet and savoury and highly spiced, | 0:19:44 | 0:19:49 | |
and I want to give people that opportunity to experience those flavours. | 0:19:49 | 0:19:55 | |
It sounds fascinating. | 0:19:55 | 0:19:57 | |
I wish we could've been side-by-side so I could try a little bit of hers and she could try a bit of mine. | 0:19:57 | 0:20:03 | |
I think Perry would love that idea. | 0:20:03 | 0:20:05 | |
Right, so at the moment I'm just preparing the meat for the beef hashed another way. | 0:20:05 | 0:20:11 | |
Cubes of braising steak were browned in butter before being simmered for two hours | 0:20:11 | 0:20:16 | |
with red wine, beef stock, cloves, mace and seasoning. | 0:20:16 | 0:20:19 | |
So for the roast chicken with raisins and mace, | 0:20:22 | 0:20:27 | |
I've already marinated the apricots that have been burping away gently in sherry all morning | 0:20:27 | 0:20:33 | |
since about seven o'clock in the morning. | 0:20:33 | 0:20:36 | |
So they should be fairly comfortable with life. | 0:20:36 | 0:20:39 | |
Chicken pieces were popped on top of the drunken apricots, onions and raisins | 0:20:39 | 0:20:44 | |
and then simmered for an hour and a half in sherry, white wine vinegar and ginger. | 0:20:44 | 0:20:48 | |
There was this mix of fruit and savoury with the meat, | 0:20:48 | 0:20:54 | |
things like mincemeat that we have mince pies at Christmas, | 0:20:54 | 0:20:59 | |
you'll find that originally the recipe had meat in it. | 0:20:59 | 0:21:05 | |
And there was nothing cavalier about 17th-century presentation. | 0:21:06 | 0:21:10 | |
The chicken is dressed with apricots and capers, | 0:21:10 | 0:21:12 | |
while the hashed beef is spruced up with what's known as sippets of toast with a garnish of orange. | 0:21:12 | 0:21:18 | |
And also for the troops' delectation, a palate-challenging sweet custard, | 0:21:18 | 0:21:22 | |
golden leeks and onions, a tart of creamed spinach, a tart of rice | 0:21:22 | 0:21:26 | |
and finally, fritters in the Italian style, all heavily spiced in a curious mix of sweet and savoury. | 0:21:26 | 0:21:32 | |
Right, we're almost ready to deliver. | 0:21:32 | 0:21:38 | |
More alcohol. | 0:21:40 | 0:21:42 | |
Talking of more alcohol - can't wait. | 0:21:43 | 0:21:46 | |
Steady on, Perry. | 0:21:46 | 0:21:47 | |
Have I got a dish for the fritters in the Italian fashion? | 0:21:47 | 0:21:51 | |
We can get a dish for the fritters. | 0:21:51 | 0:21:53 | |
-And there's a salad too. -Amazing! | 0:21:53 | 0:21:57 | |
Traditional 17th-century again. | 0:21:59 | 0:22:02 | |
This would be a throw-away dish. | 0:22:02 | 0:22:05 | |
They were very suspicious of raw fruit and raw vegetables, | 0:22:05 | 0:22:08 | |
although this is completely edible, except for the rosemary. It's up to you. | 0:22:08 | 0:22:13 | |
And we have also here chicken with raisins and mace | 0:22:13 | 0:22:19 | |
and the beef hashed other ways. | 0:22:19 | 0:22:22 | |
I would warn you about the beef, there are whole cloves in it and blade mace, | 0:22:22 | 0:22:27 | |
so for heaven's sake, just pick out the cloves and spit them over your shoulder or something! | 0:22:27 | 0:22:33 | |
No over the shoulder! That's too much Hollywood. | 0:22:33 | 0:22:37 | |
-We'll just bring the side dishes in. -And the side dishes to come. | 0:22:37 | 0:22:40 | |
The golden leeks are going out. That's the tart of spinach. | 0:22:40 | 0:22:45 | |
And onions, which have been cooked in saffron, that gives them the golden colour. | 0:22:45 | 0:22:51 | |
This is the tart of rice, | 0:22:51 | 0:22:54 | |
which is a sweet dish and conspicuous by the absence of pastry. | 0:22:54 | 0:23:00 | |
-Fritters in the Italian fashion... -Fritters in the Italian fashion, yes. | 0:23:00 | 0:23:04 | |
-..which are breadcrumbs, spices and cheese mix. -Wow! | 0:23:04 | 0:23:11 | |
Yes! | 0:23:11 | 0:23:14 | |
This is a sweet custard. | 0:23:14 | 0:23:16 | |
Can I pass that over? | 0:23:16 | 0:23:18 | |
I was watching a programme about a Tudor feast at Christmas and someone described it beautifully I thought. | 0:23:18 | 0:23:26 | |
Whereas you normally have a menu to choose from, you've got a living menu. | 0:23:26 | 0:23:29 | |
You're not expected to eat everything | 0:23:29 | 0:23:33 | |
but the idea is you can see what's there and you can pick what you feel like. | 0:23:33 | 0:23:37 | |
Blimey, sounds like this could all be a bit of an acquired taste. | 0:23:37 | 0:23:40 | |
I do hope you enjoy it. Right. | 0:23:40 | 0:23:44 | |
Right, where do we start? | 0:23:44 | 0:23:47 | |
Will the diners be defeated? | 0:23:47 | 0:23:49 | |
There was enough to feed an army, the food just kept coming out. | 0:23:56 | 0:24:01 | |
I personally had the chicken and beef. | 0:24:01 | 0:24:04 | |
I preferred the beef, I thought it was very tender, very moist. | 0:24:04 | 0:24:07 | |
The chicken was a bit dry but, all in all, I thought very good. | 0:24:07 | 0:24:11 | |
A bit strange without forks, you get very used to using them but coping fairly well. | 0:24:11 | 0:24:16 | |
I've managed not to fill my lap so far. | 0:24:16 | 0:24:19 | |
I've come away with seeing that actually when you eat, you can mix your food up a little bit. | 0:24:19 | 0:24:25 | |
Don't stick to the norm. Just have what you want, when you want. Slap it on your plate and eat it. | 0:24:25 | 0:24:29 | |
Looks like Perry's got a convert. | 0:24:29 | 0:24:32 | |
I wonder how Lynn's battalion will shape up to her mains. | 0:24:32 | 0:24:36 | |
A wartime speciality, Walton pie, packed with loads of nutritious veg, topped with a savoury pastry... | 0:24:36 | 0:24:43 | |
..or lamb stew with dumplings. | 0:24:45 | 0:24:49 | |
Both these dishes are nutritious, very filling and very economical. | 0:24:49 | 0:24:56 | |
I've heard so much about Walton pie over the years, | 0:24:56 | 0:24:59 | |
I'd really love to try that. | 0:24:59 | 0:25:00 | |
I hope the diners are as enthusiastic, Perry. | 0:25:00 | 0:25:04 | |
I'm certainly intrigued. | 0:25:04 | 0:25:05 | |
I'm just preparing the pie topping for Walton pie | 0:25:05 | 0:25:11 | |
so it's quite a savoury pastry. | 0:25:11 | 0:25:14 | |
I've added dry mustard, salt and pepper | 0:25:14 | 0:25:18 | |
and grated cheese. | 0:25:18 | 0:25:20 | |
Walton pie was named after Lord Walton, who was the Minister of Food. | 0:25:20 | 0:25:28 | |
The vegetable water is going to make a little bit of stock to go over the vegetables in the pie. | 0:25:32 | 0:25:41 | |
I'll thicken it with a bit of cornflour and put some extra bouillon and seasoning. | 0:25:41 | 0:25:47 | |
The pie is packed full of veg - | 0:25:47 | 0:25:50 | |
cauliflower, carrots, parsnip, swede, potatoes and spring onion. | 0:25:50 | 0:25:54 | |
Beautiful. | 0:25:54 | 0:25:57 | |
I did forget to put in the parsley, didn't I? | 0:25:57 | 0:26:01 | |
In the pastry. | 0:26:01 | 0:26:03 | |
So I'm hoping I can just add a little bit to it as I'm rolling. | 0:26:03 | 0:26:09 | |
For the stew, Lynn is using scrag end of lamb, a good old-fashioned cut. | 0:26:13 | 0:26:18 | |
It can be quite bony but the meat is very tender when you simmer it for a couple of hours. | 0:26:18 | 0:26:27 | |
It just drops off the bone. | 0:26:27 | 0:26:29 | |
It's a fiddly job. Lots of fat to get rid of. | 0:26:29 | 0:26:32 | |
I'll parboil it for one hour, let it cool a little, take off the rest of the fat | 0:26:32 | 0:26:39 | |
and then I'll add all the vegetables afterwards and then seasoning. | 0:26:39 | 0:26:43 | |
Then onions, potatoes, parsnips, swede, carrots | 0:26:43 | 0:26:47 | |
and lentils are added to bulk up the stew in true wartime fashion. | 0:26:47 | 0:26:51 | |
Very good actually. I'm pleased with it. | 0:26:53 | 0:26:57 | |
Very pleased with it. | 0:26:57 | 0:26:58 | |
Blimey, yet more hunks of bread. | 0:26:58 | 0:27:02 | |
-And there we go. -It's looking good, it's looking good. | 0:27:07 | 0:27:11 | |
Yeah. We'll put the dumplings in each one first. | 0:27:11 | 0:27:15 | |
We'll make sure everybody gets some nice meat. | 0:27:15 | 0:27:18 | |
And just for good measure, there are dumplings with the stew too. | 0:27:18 | 0:27:21 | |
Beautiful. | 0:27:21 | 0:27:24 | |
There you go. | 0:27:25 | 0:27:26 | |
That's lovely. | 0:27:30 | 0:27:33 | |
It's like an original wartime main course. | 0:27:33 | 0:27:37 | |
For some diners, this could be a trip down memory lane. I hope it's a nice one. | 0:27:37 | 0:27:41 | |
That reminds me of when the war was on. | 0:27:41 | 0:27:43 | |
Hardly any meat, plenty of vegetables! | 0:27:43 | 0:27:46 | |
That's how stew tastes. | 0:27:47 | 0:27:50 | |
It reminded me so much of the stews that my dad made me when I was a little girl. | 0:27:50 | 0:27:54 | |
I used to come home from school and they'd be bubbling away in the saucepan on top of the cooker | 0:27:54 | 0:27:59 | |
and it tasted exactly the same as what I remembered. It was fabulous. | 0:27:59 | 0:28:03 | |
How lovely! | 0:28:03 | 0:28:04 | |
But what do the rookies make of it? | 0:28:04 | 0:28:06 | |
It's the vegetarian option. | 0:28:06 | 0:28:08 | |
I'm not a vegetarian but I thought I'd try it but it's nice. | 0:28:08 | 0:28:11 | |
Lots of vegetables, flavoursome. | 0:28:11 | 0:28:15 | |
I think the pastry might be a bit of a wartime touch. | 0:28:15 | 0:28:17 | |
A bit different to modern-day pastry. | 0:28:17 | 0:28:21 | |
I don't know what's in it but it's nice though. Very nice. | 0:28:21 | 0:28:24 | |
But what will our Spitfires unleash? | 0:28:24 | 0:28:27 | |
It is not the sort of thing I'd normally order if I went out | 0:28:27 | 0:28:30 | |
but it's quite nice, but I am a bit jealous of her pie. | 0:28:30 | 0:28:33 | |
I think I made the wrong choice there. | 0:28:33 | 0:28:36 | |
It's really flavourful. | 0:28:36 | 0:28:38 | |
There's a lot of vegetables in there and I like the vegetables. | 0:28:38 | 0:28:41 | |
And the dumplings are really good as well. Warm for the cold winter nights. | 0:28:41 | 0:28:46 | |
It's really tasty but I don't know, the lamb's really fatty. | 0:28:46 | 0:28:52 | |
Oh, well. You can't win 'em all, Lynn. | 0:28:52 | 0:28:55 | |
But she's got some reinforcements waiting in the wings. | 0:28:55 | 0:28:59 | |
Right, ladies and gentlemen. I've got a nice surprise for you. | 0:28:59 | 0:29:02 | |
We have singer Lola L'amour. | 0:29:02 | 0:29:06 | |
-Hello. -Hi. -Are you all having a nice time? | 0:29:08 | 0:29:13 | |
-Yes. -Smells good! | 0:29:13 | 0:29:16 | |
# Sing, sing, sing, sing Everybody start to sing | 0:29:16 | 0:29:21 | |
# La dee da, ho ho ho Now you're singing with a swing | 0:29:21 | 0:29:25 | |
# When the music goes around Everybody goes to town | 0:29:25 | 0:29:30 | |
# But there's something you should know | 0:29:30 | 0:29:32 | |
# Oh-ho, baby, oh-ho-ho! # | 0:29:32 | 0:29:34 | |
The singing was a really good touch. | 0:29:34 | 0:29:36 | |
It created a different kind of vibe. | 0:29:36 | 0:29:38 | |
# La dee da, ho ho ho Now you're singing with... | 0:29:38 | 0:29:42 | |
When the singer came on, I thought that made it. That was really good. | 0:29:42 | 0:29:46 | |
-She was brilliant. -She was, but they could have warned us because she when she came out, | 0:29:46 | 0:29:51 | |
I was a little bit like, "What the hell is going on?" But she was really good. | 0:29:51 | 0:29:55 | |
-I thought she was fantastic. -And she was gorgeous. | 0:29:55 | 0:29:58 | |
-A little bit awkward. -It was a bit, there were only 10 of us. | 0:29:58 | 0:30:03 | |
It was like, should we clap, should we dance? | 0:30:03 | 0:30:06 | |
Don't know what to do. | 0:30:06 | 0:30:09 | |
# Sing, sing, sing, sing Everybody start to sing | 0:30:10 | 0:30:15 | |
# La dee da, ho ho ho | 0:30:15 | 0:30:17 | |
# Now you're singing with a swing! # | 0:30:17 | 0:30:22 | |
Thank you. Thank you very much. Enjoy your desserts. | 0:30:27 | 0:30:32 | |
Wow! Eat your heart out Vera Lynn. | 0:30:34 | 0:30:38 | |
Now, they may have enjoyed the entertainment but the diners didn't relish the rations. | 0:30:38 | 0:30:44 | |
And Perry's guests were hooked in by her feast but I'll be amazed if they have any room for puds. | 0:30:44 | 0:30:51 | |
For her third remove, Perry is offering no less than six dishes, | 0:30:54 | 0:30:59 | |
including pears in red wine with cinnamon and ginger, | 0:30:59 | 0:31:02 | |
based on a Tudor recipe from Hampton Court no less. | 0:31:02 | 0:31:05 | |
And almond tart with a rose-water sweet pastry. | 0:31:05 | 0:31:09 | |
The pudding course was a banqueting course and again, it's about conspicuous consumption. | 0:31:09 | 0:31:15 | |
The use of sugar, which was incredibly expensive, | 0:31:15 | 0:31:18 | |
it was the first time I had ever done the almond tart | 0:31:18 | 0:31:20 | |
but I thought I would give it a go and see how it goes. | 0:31:20 | 0:31:23 | |
This sounds as though they're from some posh restaurant in London. | 0:31:23 | 0:31:28 | |
Well, it was certainly posh in those days but I suppose you needed to build yourself up | 0:31:28 | 0:31:34 | |
for that Civil War musket-and-sword wielding. | 0:31:34 | 0:31:37 | |
Just peeling the pears before I start cooking them in the red wine, with ginger and cinnamon. | 0:31:37 | 0:31:46 | |
Once you've cooked the pears, so that they're soft, | 0:31:46 | 0:31:51 | |
you then boil down the... reduce the liquid | 0:31:51 | 0:31:58 | |
until it becomes syrupy. | 0:31:58 | 0:32:00 | |
You end up with a really, really nice sort of thick, syrupy sauce that goes over it. | 0:32:00 | 0:32:07 | |
-Next, Perry's first-time almond tart. -Whoops-a-daisy! | 0:32:08 | 0:32:12 | |
I'm just about to make the filling for the almond tart, which is caster sugar, four eggs, | 0:32:12 | 0:32:21 | |
and it's a case of beating the eggs and sugar together until it's creamy. | 0:32:21 | 0:32:27 | |
A slosh of rose-water. Whoops. | 0:32:27 | 0:32:30 | |
Rind of one lemon and nine ounces of ground almonds. | 0:32:30 | 0:32:35 | |
James, I don't suppose... | 0:32:35 | 0:32:37 | |
It's awfully heavy, I don't think I can manage this in one go. Thank you. | 0:32:37 | 0:32:43 | |
Step sharp, James, she must be exhausted. | 0:32:43 | 0:32:45 | |
I don't know how she's managing in all that hot clobber. | 0:32:45 | 0:32:49 | |
Almonds are popped on top of the sugar and rose-water mixture | 0:32:49 | 0:32:52 | |
before that tart is baked for half an hour. | 0:32:52 | 0:32:55 | |
A sweet almond tart. | 0:32:56 | 0:32:59 | |
And as if an almond tart and pears in red wine aren't enough, | 0:32:59 | 0:33:03 | |
there's also white gingerbread sheets, cinnamon and ginger marzipan squares brushed with rose-water, | 0:33:03 | 0:33:08 | |
stuffed apricots and dates, and boozy prunes. | 0:33:08 | 0:33:13 | |
Wow...more! | 0:33:13 | 0:33:16 | |
Will the diners fall at the final hurdle? | 0:33:16 | 0:33:19 | |
Three-year-old prunes marinated in brandy. | 0:33:19 | 0:33:22 | |
Don't indulge if you're driving. | 0:33:22 | 0:33:24 | |
I do recommend them. | 0:33:24 | 0:33:27 | |
They're highly recommended. | 0:33:27 | 0:33:29 | |
Enjoy. | 0:33:29 | 0:33:32 | |
Thank you. | 0:33:32 | 0:33:34 | |
Does anyone want this? | 0:33:37 | 0:33:39 | |
Sorry? | 0:33:40 | 0:33:42 | |
-Napkins. -Stab it. | 0:33:42 | 0:33:45 | |
Or spoon it. | 0:33:46 | 0:33:48 | |
Almond tart, good. Very good. | 0:33:48 | 0:33:52 | |
Three-year-old prunes in brandy. Very, very good. | 0:33:52 | 0:33:56 | |
-How many have you had? -Too many! | 0:33:56 | 0:33:58 | |
For dessert, I had some of the almond tart which was delicious | 0:33:58 | 0:34:02 | |
and I had some of the apricots with the mascarpone and almonds | 0:34:02 | 0:34:06 | |
and they were delicious as well, and I can't eat anything else. | 0:34:06 | 0:34:10 | |
The prunes in... Yeah, soaked in a lot of booze, they were good. | 0:34:10 | 0:34:13 | |
A nice end to the meal. | 0:34:13 | 0:34:15 | |
I decided to continue where I've been going the whole meal and had a bit of everything. | 0:34:15 | 0:34:21 | |
The pears in red wine were really good. | 0:34:21 | 0:34:24 | |
I'd never have thought of just drenching pears in red wine but it worked well. | 0:34:24 | 0:34:28 | |
The almond tart was delicious as well. | 0:34:28 | 0:34:30 | |
All in all, favourite course. | 0:34:30 | 0:34:32 | |
What has Lynn got in reserve to rival Perry? | 0:34:34 | 0:34:36 | |
Well, she's dishing up apple charlotte. | 0:34:36 | 0:34:39 | |
Or toffee apple pudding served with custard. | 0:34:39 | 0:34:43 | |
In the country, apples were free and I used custard powder, | 0:34:43 | 0:34:47 | |
as there wouldn't have been enough fresh eggs. | 0:34:47 | 0:34:50 | |
They both sound nice but I have to say, | 0:34:50 | 0:34:52 | |
"Toffee apple pudding, mmm! Can I have some now?" | 0:34:52 | 0:34:55 | |
No, you'll have to wait, Perry. | 0:34:57 | 0:34:58 | |
She hasn't even started them yet. | 0:34:58 | 0:35:00 | |
We're lucky enough that this restaurant has got some apple trees. | 0:35:00 | 0:35:04 | |
So, we're making the most of it. | 0:35:04 | 0:35:08 | |
In the wartime period, you cooked whatever you had to hand. | 0:35:08 | 0:35:12 | |
And how economical is this? | 0:35:12 | 0:35:15 | |
Apples, free from the orchard for both dishes. | 0:35:15 | 0:35:18 | |
Nothing like a bit of make do. | 0:35:18 | 0:35:20 | |
I'm preparing the apple... toffee apple puddings because they need to steam for a couple of hours. | 0:35:20 | 0:35:27 | |
Lynn greased the pudding bowls and patted on a dark brown sugar coating. | 0:35:27 | 0:35:31 | |
Coat them really well | 0:35:31 | 0:35:34 | |
and that will give you more sticky toffee when they're cooked. | 0:35:34 | 0:35:38 | |
After the bowls were chilled, she filled them with apples and topped them with a dough | 0:35:38 | 0:35:44 | |
of flour, salt, margarine and sugar. | 0:35:44 | 0:35:46 | |
Greaseproof paper was tied around the top... | 0:35:46 | 0:35:48 | |
Seems OK to me. Yep. | 0:35:48 | 0:35:51 | |
-..before steaming the puds for a couple of hours. -Sorted. | 0:35:51 | 0:35:56 | |
But there's a bit of a hitch. | 0:35:56 | 0:35:58 | |
Disaster! Right. | 0:35:58 | 0:36:00 | |
-Isn't it? -Just a little one. -Just a little one. The water has run dry. | 0:36:00 | 0:36:05 | |
But it takes more than a pud disaster to faze a '40s girl. | 0:36:05 | 0:36:09 | |
I've still got one pudding on the go, so... | 0:36:09 | 0:36:13 | |
-Good wartime slogan, keep calm, carry on. -Yes. Keep calm, carry on. Definitely. | 0:36:13 | 0:36:18 | |
Her second pud is the apple charlotte which is baked once her diners have arrived. | 0:36:18 | 0:36:23 | |
Waste not, want not, Lynn, crumbed the trimmings from the angel toast for the pate starter | 0:36:23 | 0:36:28 | |
and mixed it with sugar, cinnamon and margarine which was layered with sliced apples | 0:36:28 | 0:36:32 | |
before going in the oven for 45 minutes. | 0:36:32 | 0:36:36 | |
I'll put a sprinkling of cinnamon, | 0:36:36 | 0:36:39 | |
just to give it a bit of a. Mmm! | 0:36:39 | 0:36:41 | |
With one toffee apple pud down, Victoria's got to arm herself | 0:36:41 | 0:36:44 | |
with a bit of propaganda for the apple charlotte. | 0:36:44 | 0:36:47 | |
We had a little bit of a problem with the desserts | 0:36:47 | 0:36:52 | |
in that one of the toffee puddings, we've lost. It's gone down. | 0:36:52 | 0:36:56 | |
We've got one toffee pudding, which is a serving of six. | 0:36:56 | 0:37:01 | |
We need to ration this. | 0:37:01 | 0:37:03 | |
It's the war, we need to ration these six puddings fairly between the three tables. | 0:37:03 | 0:37:10 | |
-She's good. -She was a fantastic host and the service was impeccable. Can't fault it. | 0:37:10 | 0:37:16 | |
-She looks fantastic and she's a really good host, isn't she? -She is. | 0:37:16 | 0:37:20 | |
-She was the highlight, to be honest. -Yeah, definitely. | 0:37:20 | 0:37:23 | |
Looks like Victoria has saved the day | 0:37:23 | 0:37:26 | |
and in the kitchen, there's a flurry of activity as the desserts are plated up. | 0:37:26 | 0:37:31 | |
Anthony, are we ready with that custard? | 0:37:31 | 0:37:34 | |
It's hard to say. | 0:37:34 | 0:37:35 | |
Looks like Anthony has got the powered custard done and dusted. | 0:37:44 | 0:37:48 | |
That's good custard. It's good custard. | 0:37:48 | 0:37:51 | |
And out they go. | 0:37:51 | 0:37:52 | |
-One toffee. -Thank you. | 0:37:54 | 0:37:56 | |
And there you is your custard. | 0:37:56 | 0:38:00 | |
-Is it nice? -It is nice, yeah. | 0:38:04 | 0:38:06 | |
What will the diners make of this brace of wartime classics? | 0:38:06 | 0:38:10 | |
-I like it. Just eat the topping bit. -Carry on. | 0:38:10 | 0:38:14 | |
I had the toffee apple pudding. It was absolutely excellent, really was nice and tasty. | 0:38:16 | 0:38:22 | |
The custard was excellent as well. | 0:38:22 | 0:38:24 | |
It was a bit bland, to be honest. | 0:38:24 | 0:38:27 | |
I've eaten it but I probably wouldn't ask for it again. | 0:38:27 | 0:38:31 | |
This apple charlotte is absolutely gorgeous. It's very filling, though, it's quite big. | 0:38:31 | 0:38:37 | |
Apple charlotte, it was very nice but so filling, isn't it? | 0:38:37 | 0:38:42 | |
It's like going to your friend's house and not enjoying their parents' food | 0:38:44 | 0:38:48 | |
and then being asked to pay for it. | 0:38:48 | 0:38:49 | |
Oh, dear! They'd have been grateful for it in the war. | 0:38:49 | 0:38:54 | |
I'd pay for the singer. I'd pay for the singer to come back any day, wouldn't you? | 0:38:54 | 0:38:57 | |
Well, Lynn and Perry have pulled out all the stops but have they done enough to make a profit? | 0:38:57 | 0:39:04 | |
Their fate is now entirely in the hands of the diners | 0:39:04 | 0:39:07 | |
who will decide how much or how little they want to pay. | 0:39:07 | 0:39:10 | |
Neither of our cooks has any idea of how much that might be. | 0:39:10 | 0:39:14 | |
Perry spent £110 | 0:39:14 | 0:39:17 | |
on her Civil War banquet | 0:39:17 | 0:39:19 | |
so for her to have any booty from the battle, | 0:39:19 | 0:39:21 | |
she must take more than £11 a head from each of her diners. | 0:39:21 | 0:39:25 | |
But what did they make of their experience? | 0:39:25 | 0:39:28 | |
That's if they can speak after all that food. | 0:39:28 | 0:39:31 | |
I thought that was an excellent meal. Gone to a lot of effort, lovely people. A fantastic banquet. | 0:39:31 | 0:39:37 | |
It was thoroughly enjoyable, great company, good food. | 0:39:37 | 0:39:41 | |
Food was OK, it wasn't the best food I've ever eaten but they made up for it with the service and hospitality. | 0:39:41 | 0:39:46 | |
I had a brilliant evening. Thought it was a great experience. | 0:39:46 | 0:39:50 | |
Something I'll never do again and ate everything. | 0:39:50 | 0:39:53 | |
A toast. A toast to our guests, who made the evening very enjoyable. | 0:39:53 | 0:39:59 | |
And worthwhile. | 0:39:59 | 0:40:01 | |
-To you as well. -Very gently. -Whoops. Yes. -Chink. | 0:40:01 | 0:40:06 | |
Lynn spent £42 | 0:40:08 | 0:40:09 | |
on her wartime experience. | 0:40:09 | 0:40:12 | |
So, if she's to emerge victorious, she needs just over £4 a head. | 0:40:12 | 0:40:18 | |
But were enough of her diners appreciative of the frugal '40s, especially the younger ones? | 0:40:18 | 0:40:23 | |
I wasn't over-impressed with the food but, you know, it was reasonable | 0:40:23 | 0:40:27 | |
and mainly towards the service and the whole atmosphere because it was a different thing to do. | 0:40:27 | 0:40:32 | |
I did enjoy the evening and the service was really brilliant. | 0:40:32 | 0:40:35 | |
The ambience and the singer was fantastic. | 0:40:35 | 0:40:37 | |
The waitresses were lovely. I had a nice evening on that behalf. | 0:40:37 | 0:40:41 | |
The food wasn't my cup of tea but the whole evening was fantastic. | 0:40:41 | 0:40:46 | |
I'd definitely go to this restaurant again. | 0:40:46 | 0:40:48 | |
I've really enjoyed it and I'd do it again. | 0:40:48 | 0:40:52 | |
The food was lovely, brought back many memories for me. | 0:40:52 | 0:40:55 | |
Would I do it all again? Yes. | 0:40:57 | 0:40:59 | |
-Yes, definitely. -Definitely, yeah. As long as I've got my helper. | 0:40:59 | 0:41:03 | |
-Helpers. -Helpers. | 0:41:03 | 0:41:05 | |
Well, you know... | 0:41:07 | 0:41:09 | |
Lynn, Perry, what an incredible night you gave your diners. | 0:41:12 | 0:41:17 | |
Not only fabulous food but a real step back in time. | 0:41:17 | 0:41:20 | |
-How was it for you, Perry? -It was great. | 0:41:20 | 0:41:23 | |
Quite a challenge. It was great fun. I really enjoyed it. | 0:41:23 | 0:41:26 | |
You said it was challenging. What was the most challenging thing? | 0:41:26 | 0:41:31 | |
I don't know, really. | 0:41:31 | 0:41:33 | |
It was all sort of... | 0:41:33 | 0:41:35 | |
it was trying to make sure that people had a good time. | 0:41:35 | 0:41:38 | |
Yes, it sort of all worked and the best bit of the day was taking my shoes off. | 0:41:38 | 0:41:43 | |
That end-of-the-day feeling. And, Lynn, how was it for you? | 0:41:44 | 0:41:48 | |
Quite pleasant and a lovely experience actually. | 0:41:48 | 0:41:52 | |
I really enjoyed it. | 0:41:52 | 0:41:53 | |
I wasn't at all nervous. I did think, "Will I get the timing right?" | 0:41:53 | 0:41:58 | |
Hopefully, I think I did all right, actually. | 0:41:58 | 0:42:02 | |
Certainly, the older people loved the food. | 0:42:02 | 0:42:05 | |
-Yes. -Everybody loved the experience but some of the young people said | 0:42:05 | 0:42:09 | |
they were quite glad they didn't have to eat such bland food from the '40s. | 0:42:09 | 0:42:14 | |
My food is quite basic, as it was in the '40s. | 0:42:14 | 0:42:19 | |
Our tastes have changed now to what we did then. | 0:42:19 | 0:42:25 | |
But it proves the point, though, that you can eat healthily, fill yourselves up quite cheaply really. | 0:42:25 | 0:42:33 | |
Actually, a lot of what was going on in the '40s is very fashionable now. | 0:42:33 | 0:42:37 | |
We're getting back to home cooking and home-grown food. It's very relevant. | 0:42:37 | 0:42:41 | |
I think it's time for both of you to find out whether you made a profit or not. | 0:42:41 | 0:42:46 | |
-I'd forgotten that bit. -How lovely! Well, let's have a look anyway. | 0:42:46 | 0:42:50 | |
-OK, Perry, you spent £110 and your diners donated £214... -Good Lord! | 0:42:50 | 0:42:58 | |
which means you made a profit of £104. | 0:42:58 | 0:43:00 | |
-Good heavens. -That cash is for you. -Wonderful. | 0:43:00 | 0:43:04 | |
-Don't spend it on sugar, either. -No, no, no. | 0:43:04 | 0:43:07 | |
Lynn. Wow, Lynn, you did the '40s proud. | 0:43:07 | 0:43:10 | |
You spent just £42. | 0:43:10 | 0:43:12 | |
And your diners donated £160, which means you made a profit of £118. | 0:43:12 | 0:43:18 | |
Wow. | 0:43:18 | 0:43:19 | |
Thank you. That's amazing. Absolutely amazing. | 0:43:19 | 0:43:23 | |
Thank you both very much and thank you for watching | 0:43:23 | 0:43:26 | |
and I will see you next time on Instant Restaurant. | 0:43:26 | 0:43:30 | |
Subtitles by Red Bee Media Ltd | 0:43:36 | 0:43:39 |