Episode 4 Instant Restaurant


Episode 4

Two amateur cooks go head-to-head to see if they can create a restaurant in their own homes for one night. Balloon designer Sue Bowler goes up against High Wycombe's Mark Colicott.


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Transcript


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'Two amateur cooks are converting their homes into restaurants.

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

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-I am very competitive.

-It's all going horribly wrong!

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'20 strangers will judge the results.'

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I've never done this dish before. I wish I'd practised it!

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I'm a strong believer in giving myself challenges.

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'And it'll be up to the diners how much or how little they pay.'

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The highlight was the mushroom soup.

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It was nicely cooked but not very flavourful.

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'So, can our cooks deliver the goods and will they make any money?'

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Welcome to Instant Restaurant.

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Two home cooks attempt to transform themselves

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into dazzling restaurateurs for one night only.

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Then, their guests decide how much their efforts are worth.

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So, can either of our cooks make a profit?

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'First, 48-year-old balloon artist Sue Bowler from Oxford.'

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The food I'm preparing today is homely food with a bit of a twist.

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'Hopefully, that twist isn't that it's made of balloons!

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'Apart from her flair with those, Sue's as creative in her kitchen

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'and, boy, is she organised!'

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Everything to do with this project is in here so it's all at hand.

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Some might think that I've gone over the top, but preparation's the key.

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If you're prepared, you can get away with a lot of things.

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'Sue's rival is 41-year-old former firefighter

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'Mark Colicott from High Wycombe.

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'He's wanted to be a chef since he was small.'

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I came home from school, used to cook my own meals.

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Developed from there, really.

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Lots of people commented, said, "You should have been a chef."

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We weren't allowed to do cooking, us boys. We had to do woodwork.

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Possibly missed a calling there.

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Could have been a Michelin star! I don't know about that!

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'Tonight, Mark, your star can finally shine.

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'As well as devising a delicious three-course menu,

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'each cook and two helpers

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'must transform a room into a welcoming restaurant.

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'Mark is going for the authentic Italian trattoria look.'

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We're going to move the tables around.

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The tables will be red and white chequers

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with candles on top with wax coming all down the side.

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Make it more authentic. Hopefully, everyone will enjoy themselves.

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'Fingers crossed.'

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Helping me will be my sister Debbie. She put me into this.

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So she can take half the blame.

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'As revenge, Mark's taken over his sister's house for the evening.

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'For front of house, he's roped in his nephew's girlfriend, Paris.'

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It's a bit scary!

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'Sue and her helpers are going a bit more up-market

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'to pull an unforgettable experience out of the hat.'

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The name of our restaurant is The Bowler.

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The concept is elegant dining,

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dinner party style, with a little bit of bowler hat mixed in.

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My husband John is going to be front of house.

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I'm very pleased. I think the table looks elegant, clean, crisp.

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And, yeah, inviting.

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It's also crammed with glasses. Hope everyone's thirsty.

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Holly's my daughter. She'll be helping me today and tonight.

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Her food is amazing. My friends like coming round cos it's so good.

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'Both cooks have been given an allowance of up to £200.

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'Sue's blown all but £6,

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'so she'll need to take an ambitious £19.40 a head to break even.

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'Mark's been more conservative.

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'He only needs £13 a head from each of his diners to cover costs.

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'So, it's Mark's rustic Italian bistro versus Sue's elegant dining.

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'Will either of them make a profit?

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Good evening. Hello.

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'The judging will be done by ten hungry strangers who live locally and share a passion for food.

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'At the end of the evening, these diners will vote with their wallets

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'by paying what they feel the meal was worth.

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'Sue's team sweep confidently into action, but she's already feeling the heat.'

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My first guests just arrived. This is where my butterflies kick in.

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'What do her diners think of her instant restaurant?'

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Really nice. Impressive. Lovely.

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'Don't worry, Sue. They seem happy.'

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The table looks very nice, very professionally laid out.

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'So, it's hats off to the Bowler.

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'Will Mark's rustic Italian be equally tasty?'

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Very nice. Looks like being on holiday in Italy. Very good.

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Very welcoming. Looks as if it's going to be a nice atmosphere.

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Very pleasant. I'm not sure... WOMAN: Sort of mildly peasant! >

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The chequered tablecloths and the like.

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Marvellous! Let's hope we have some nice peasant Italian food.

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Peasant? I'm not sure that's what Mark wanted to hear!

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Anyway, so far, so good.

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All the diners are safely settled and first impressions seem good.

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Now, let the food do the talking. Bring in those starters.

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'Sue is opening the bowling

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'with twice-baked goat's cheese and sun-dried tomato souffle.

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'Or there's roasted pumpkin soup made from home-grown pumpkin

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'with homemade soda bread.'

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I pride myself on home-grown produce my pumpkins this year were perfect.

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The soup is an elegant soup that everyone adores.

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Pumpkin soup? Not bad. My mushroom soup will be better.

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'Sounds like fighting talk to me!

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'While Sue's diners wait eagerly,

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'little do they realise that what they're about to receive almost didn't make it at all.

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'Just a few hours previously...'

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Here I am in the rain with a barbecue

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praying for power at the moment.

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'Sue's restaurant was almost sunk by a power cut.'

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We've got a lovely new kitchen. This wasn't what we had planned.

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'The most important job was to work out how to roast the pumpkins,

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'while hubby John roasted the electricity company.'

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So my roasted pumpkin soup

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is now going to become my...barbecued pumpkin soup.

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But I am proud of my different pumpkins.

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They're all home-grown.

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There'll be some fantastic colour and flavours coming through.

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'There'll be no flavour coming through without power. Any chance?'

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They're now saying that...

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The recorded message is saying that we should be back on by 7 o'clock.

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'7 o'clock is exactly half an hour after the diners are due to arrive.

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'Things could not get any worse.

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'Of course, for The Bowler, there's always a plan B.'

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We'll have to make use of some friends who have still got power.

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They're only a mile down the road.

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So we'll make use of their facilities.

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It will make life somewhat difficult.

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It will.

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'A restaurant with no power is in the "somewhat difficult" category!'

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I'm disappointed because it's not going as smoothly as it should do.

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I'm just hoping it doesn't ruin the whole thing.

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I've never seen her get freaked out by anything.

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Hopefully, it'll be OK.

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'Sure enough, just as they were about to ship out,

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'a glimmer of hope crept into the kitchen.'

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Oh, my God! Lights!

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-Ha!

-Everything's organised.

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We can unpack it now.

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That's fantastic. Please stay! Please stay!

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We have power!

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'With The Bowler back in business, Sue was right back on track.'

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We've utilised our time to prepare everything.

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We should be absolutely... We should be fine.

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'With the oven working,

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'Sue cracked on with her goat's cheese souffle.'

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The goat's cheese mixture.

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We're folding in the egg whites that'll make it nice and light.

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'A family favourite, let's hope it's a hit with her paying diners.'

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This is a cheat souffle, I have to say.

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The fact is that it's twice baked. We'll cook it once and it'll rise.

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Then we'll take it out the oven, it will collapse,

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then we'll put it back in the oven

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and bring it back up to browning pint with some cream.

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It's the lightest souffle you'll ever have.

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'As long as the power stays on!

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'Otherwise it'll be the rawest you've ever had.

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'Unaware of their host's chaotic day,

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'Sue's diners are about to sample their starters.

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'Judgment time for the pumpkin soup.'

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We've taken the roasted pumpkins

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and the mixture, and we've put it through a blender.

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Now we've got a pureed soup

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that's very, very rich in flavour.

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We'll garnish it right at the end.

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'She's also slipped in a little grated parmesan.

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'So, the souffles have been baked - twice.

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'The only thing that's left to do is eat them.'

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I'm glad the bowl wasn't full to the top!

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It would have been a meal on its own. It's very tasty.

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Very creamy. Very nice.

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I just tasted parmesan, which I wouldn't have thought of putting in.

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Very nice.

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'Looks like Sue's barbecued pumpkin and parmesan soup's a hit.

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'Is her family favourite, cheat souffle, going down as well?'

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Good goat's cheese!

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'Do you mean good goat's cheese or great goat's cheese?'

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I like really strong goat's cheese but it was nice and light.

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A bit eggy, probably because it was twice-baked rather than single.

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'Oh, dear. Sue's more worried about her diners than her food.'

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It's strange having ten strangers in your dining room.

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Hopefully, by the end of the evening we'll have made some more friends.

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'That's the spirit, Sue. Let's face it, it could be worse.

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'Spoke too soon! One woman's darkness is another's ambience.

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'Sue lights a few candles and they don't notice there's a problem.'

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Not bothered by the power cut. The candles add to the atmosphere.

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'Even Sue's looking on the bright side.'

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We're actually fine because desserts are made

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and everything's just finishing off.

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It's pretty. It'll add something to talk about.

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'Let's see if Mark had as much to contend with at his Italian bistro.

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'On the menu for his starters are wild mushroom soup,

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'or chorizo and mushrooms with rigatoni pasta.'

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Wild mushroom soup is one of my favourites.

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The chorizo is something I've never tried, I saw it and thought I'd have a go at that.

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Wow! I think he's mad.

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It's an art working with something so strong a flavour.

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I'd have practised that.

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'It's not just the chorizo dish getting its first outing.

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'Mark's entire Italian menu is an experiment,

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'with tonight's diners as his guinea pigs.'

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Not many people have tried my Italian food.

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It's a little bit brave saying I'm going to cook for ten people and see if they like it!

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They'll either say they like it and I can pursue it further,

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or they don't and I go back to Thai green curry, which I know is nice.

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'Let's hope his diners aren't pining for a Thai.

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'Mark chops the chorizo, to fry with celery and chestnut mushrooms.

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'But wait! Chorizo? On an Italian menu?'

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Although it's Spanish, really,

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it's still Italian-ish.

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I eat it in Italy. It's an Italian dish.

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'Just cos you eat it in Italy doesn't make it Italian.

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'And cos you've eaten it doesn't mean you can cook it.

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'When six orders come in, Mark gets nerves

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'about his first-time recipe.'

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I've never done this dish. I wish I'd practised it more.

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It's a simple dish. Hopefully, it'll all go together nicely.

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'Let's hope so!

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'As Mark prepares to plate up, the pasta won't budge from the pan.

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'Seems that his rigatoni has developed rigor mortis.'

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LAUGHS NERVOUSLY

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-< Is it solid?

-A little bit.

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Pasta's gone a little bit soggy, solid,

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but it's going to be fine.

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'Mark manages to chisel a bit off

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'then send Paris out with his never-before-cooked Spanish/Italian starters.'

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The rigatoni...

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I was the rigatoni.

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No, you weren't. You were the wild mushroom soup.

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'He might regret that once he's seen the rubber pasta!

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'Hopefully, the rest makes up for it.'

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-The chorizo is good.

-You couldn't go wrong with chorizo.

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I chose the chorizo.

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Very flavoursome.

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I thought that part of it was really good.

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The celery was crisp. Yeah.

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'Did himself proud.'

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'So far, so surprisingly good! No-one's mentioned the pasta yet!'

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The pasta was over-cooked. That was a bit disappointing.

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The disappointment was the pasta.

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I felt it was probably over-cooked

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or cooked too long before the main meal.

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'Something else Mark cooked way in advance were the mushrooms.

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'At least this was deliberate.

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'After soaking them thoroughly, he stirred in onions and herbs,

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'a glug of white wine

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'and cooked them in vegetable stock.

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'Angel mushrooms will float on top

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'of what will be a heavenly dish.'

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Well, it's very tasty. Very wild mushrooms, a strong flavour.

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Not something I'd have made at home, so that's nice.

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For me, the highlight of the evening was the mushroom soup.

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That was a great start of the meal. It was really delicious.

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Soup might be the boring choice but the ingredients were fantastic

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and the balance was excellent.

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'The wild mushroom soup...'

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Very acceptable, nice because the seasoning was left to yourself.

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'And as empty dishes start filtering back,

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'Mark starts filling with confidence.'

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Plates are coming back empty, so they've eaten it!

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Hope the rest is just as good.

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Mark seems relieved that his diners have actually eaten their starters.

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It looks like he's got away with his first-time chorizo.

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Well done to Sue, though, for keeping going with no electricity.

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That's one way to create a romantic atmosphere!

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Wonder if they've got power yet.

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'Doesn't look like it, but never fear,

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'John is on the case once more.'

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Of all the days for it to happen again!

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DISAPPOINTED GROANS

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'There goes the atmosphere! At least they'll see what they're eating.

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'Let's hope that's a good thing.

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'For her mains, there's a choice of slow-roasted spiced lamb

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'with couscous and vegetables,

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'or Thai style monkfish and prawns on a bed of rice with Thai salad.'

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The fish is a light option with delicate flavours.

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The lamb, by contrast, is intense.

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It's slow-cooked with a beautiful combination of flavours.

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When I've cooked it, everyone's wanted the recipe.

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She's practised the lamb ten times so I hope she's got it right.

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'Sue may have cooked it ten times in the kitchen,

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'but this'll be the first time

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'she's cooked it in the garden!'

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We're browning off the lamb.

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Then we can start the...slow-cooking process.

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We've sealed the meat. Now we're going to soften off the onions.

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The garlic and the chillies are home-grown.

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Sadly, not the root ginger, but that's not bad, is it?

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Now we add ginger, garlic and chillies...

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'Sticking strictly to her script,

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'cooking al fresco is the only thing Sue hasn't practised.'

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All my recipes are tried and tested over and over again.

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We've had a trial dinner party.

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I know, from experience,

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whether it's cooking a dinner or demonstrating balloon artistry,

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the more preparation you do, the better it's going to be.

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'To her spicy onion mix, Sue's adding chicken stock

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'and home-grown roasted tomato sauce before finishing with a few extras.'

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A couple more ingredients, cinnamon sticks and some bay leaves.

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We're going to bring that back up to the boil.

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Then we'll put the lamb in and let it do its own thing for 45 minutes.

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Then we add more ingredients, adding the layers of flavour.

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Then I'll carry on reducing the sauce.

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-LAUGHING:

-Probably for the rest of the day, at this rate!

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'Four hours later, the power's back on and Sue's diners are waiting for their main course'

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Bread in the oven...

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'The slow-cooked lamb that started on the barbie

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'is finished off on the hob.'

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I'm really happy. Once the mains go out, I'm home and dry.

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So...I'm very happy.

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'Sue's second main is Thai style prawns and monkfish,

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'marinated and, in contrast to the lamb, grilled for a few minutes,

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'avoiding the curse of the power cut.'

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That is really good, really gingery.

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Oh, yes! Very good.

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'It's a vote of confidence from Sue.

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'Sadly, the chef's opinion doesn't count.'

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Hm. Just needs something.

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The fish is quite bland... And can be dry.

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It's difficult to cook because it goes rubbery.

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It's cooked perfectly, just needs that kick, really.

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'I was expecting something'

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a little more spicy because it was described as Thai flavouring.

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I could taste ginger in the rice but not a lot of flavour on the fish.

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'The quick-cooked fish dish has been quickly dismissed.

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'Let's hope the slow-cooked lamb was worth all that effort.'

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Good? Mm!

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'I had the spiced lamb.'

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A very tasty dish and most enjoyable.

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The lamb, very nice soft tender meat.

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The sauce was very, very nice.

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Really good. Very nice. Very tasty.

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'That's a relief!

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'In an attempt to pluck at the heart strings and wallets of her diners,

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'Sue plays the sympathy card.'

0:21:550:21:57

We have something to tell you about our day.

0:21:570:22:01

We didn't have power. We lost power at quarter to eight this morning.

0:22:010:22:07

And we didn't get power back till half past two.

0:22:070:22:11

You've done so well! >

0:22:110:22:13

It's been a traumatic afternoon, to say the least.

0:22:130:22:17

I'm thrilled we've serve you a meal. I didn't think we were going to.

0:22:170:22:23

Oh, well done! >

0:22:230:22:25

APPLAUSE

0:22:250:22:29

'I bet they feel bad about those fish comments! But will it boost Sue's profits?

0:22:290:22:35

'Over at Mark's it's all systems go.'

0:22:360:22:40

We're ready to go with potatoes.

0:22:400:22:42

-< Are we?

-I don't know. Are we?

0:22:420:22:45

'Mark's hoping to dazzle with a genuine Italian dish of osso buco,

0:22:450:22:50

'veal to you and me, served with tiny roasted potatoes.

0:22:500:22:54

'His second main is an equally authentic seafood linguini

0:22:540:22:59

'made with homemade pasta.'

0:22:590:23:01

Today, I will be trying to make my own pasta.

0:23:010:23:05

I've never done it before but fancied giving it a go.

0:23:050:23:09

Don't tell me it's the first time he's made pasta!

0:23:090:23:12

Gosh, he's brave! Good luck!

0:23:120:23:15

'Well, Sue. You never know. He might surprise us all.

0:23:150:23:19

'But we'll have to wait a while.

0:23:190:23:21

'Before attempting the pasta, Mark prepared his most expensive main course,

0:23:210:23:28

'osso buco, or veal.

0:23:280:23:31

'This meat cost him a whopping £56. Let's hope he knows what he's doing.

0:23:310:23:35

'Go on, Mark. Talk us through it.'

0:23:350:23:38

Osso buco is, basically, the shin part of the calf, if you like.

0:23:380:23:44

When it's all cooked, the marrow comes out

0:23:440:23:48

and makes the sauce very rich.

0:23:480:23:51

It's a bit of a luxury because it's very expensive, being veal.

0:23:510:23:56

Not a lot of people like veal

0:23:560:23:59

but it's a lot more humane than it used to be.

0:23:590:24:03

It's a very nice dish, worth making.

0:24:030:24:05

'Mark floured and fried his meat before adding a good glug of wine

0:24:050:24:11

'and reducing it down.

0:24:110:24:13

'It will be added to a sauce of carrots, celery, onions and stock.

0:24:130:24:18

'And now, ladies and gentlemen, the moment of truth!

0:24:180:24:23

'Mark's first attempt ever of making homemade pasta.

0:24:230:24:27

'We're rooting for you, Mark!'

0:24:270:24:29

I've got four eggs, beaten.

0:24:290:24:32

Make the mess. The well didn't work very well!

0:24:320:24:36

It's all going really well!

0:24:360:24:39

'Er, no. Not really.'

0:24:390:24:41

Is it meant to do that?

0:24:410:24:43

Thank you.

0:24:440:24:46

It looks doughy. Looks doughy, doesn't it?

0:24:480:24:51

'Doughy, yes. Pasta-y? Not really.'

0:24:510:24:55

Pick up some of that. Obviously, it's part of it.

0:24:550:24:59

'All he has to do is turn it into linguini.'

0:24:590:25:02

Here's the pasta machine! Never been out of the box.

0:25:020:25:05

'Oh, no! And it gets worse!'

0:25:050:25:09

I haven't read the instructions!

0:25:090:25:11

'Come on, Mark.'

0:25:140:25:16

Tell you what, I'll read the instructions.

0:25:160:25:20

'Bit late, but a good idea.'

0:25:200:25:23

No. This side.

0:25:270:25:29

I don't know. No.

0:25:290:25:31

'It's not looking good.'

0:25:310:25:33

"Pasta dough...cutting attachment."

0:25:330:25:36

'Mind your fingers!'

0:25:360:25:38

Hope everything goes well.

0:25:380:25:41

'Agh! I can't bear to watch!'

0:25:410:25:43

-CHUCKLING:

-Pasta-ish!

0:25:450:25:48

'Looks more like a pasty to me!

0:25:480:25:51

'Hang on a minute! That looks more promising!

0:25:520:25:57

'After all that, what's the verdict?'

0:25:580:26:01

It's LIKE pasta, but...

0:26:010:26:03

'But what? Not like pasta you'd like to eat, maybe?'

0:26:030:26:07

'In Italy, they hang it on a clothes line.

0:26:110:26:14

-'A clothes horse will do.'

-It could have gone better.

0:26:140:26:17

Could have gone a bit worse. But it's done. Let's move on.

0:26:170:26:22

Get the next disaster over with.

0:26:220:26:24

'Oh! Come on, Mark. I'm sure the worst is behind you.

0:26:240:26:28

'Though, as it turned out...

0:26:290:26:32

'it wasn't, and by 7 o'clock Mark's given up on his homemade pasta.'

0:26:320:26:37

I'm not happy to send that out.

0:26:370:26:40

I just don't think it's...

0:26:400:26:43

I wouldn't want it.

0:26:440:26:46

I wouldn't eat it!

0:26:460:26:48

So I've had to resort to plan B.

0:26:480:26:52

Bit unfortunate.

0:26:520:26:54

But...that's way it goes sometimes, I'm afraid.

0:26:540:26:58

This is plan B -

0:26:590:27:01

fresh packet linguini.

0:27:010:27:04

I'm hoping they won't notice.

0:27:060:27:08

Linguini's linguini, really, isn't it?

0:27:080:27:12

'With packet pasta to the rescue, time to start dishing up the mains.'

0:27:120:27:17

Wow.

0:27:190:27:21

'Don't sniff it! Eat it!'

0:27:250:27:27

Could do with more olive oil on the pasta so it's not so stuck together.

0:27:270:27:32

'You should see the other stuff!'

0:27:320:27:35

The seafood was, I thought, excellent.

0:27:350:27:38

The mussels and the prawns were very fresh and flavoursome.

0:27:380:27:43

The seafood is good, actually. It's not too hot, well seasoned.

0:27:430:27:48

'If only they knew the pasta disaster they narrowly avoided.

0:27:480:27:53

'But there's another problem looming. Quick question.

0:27:530:27:56

'What would you expect to find in an Italian restaurant?'

0:27:560:28:01

Parmesan cheese?

0:28:010:28:03

'That's the one!'

0:28:030:28:06

I asked for parmesan, which was reasonable in an Italian restaurant.

0:28:060:28:11

I can't see it!

0:28:110:28:13

That'll be a no, then!

0:28:150:28:17

If it's supposed to replicate an Italian restaurant one of the key ingredients would be parmesan.

0:28:170:28:24

'Parmesan? No.

0:28:240:28:26

'Chorizo? Yes! Welcome to Italian dining, Mark style.

0:28:260:28:31

'At least the osso buco's authentic.'

0:28:310:28:34

The flavour was fantastic. Texture of the meat was nice, cooked to perfection.

0:28:360:28:42

The osso buco is very good.

0:28:440:28:46

Yes, it's very tasty, well seasoned.

0:28:460:28:50

It's not too over-cooked. It's perfectly cooked.

0:28:500:28:54

But the chips, the roast potatoes

0:28:540:28:57

are just a little bit on the hard side.

0:28:570:29:00

I had the osso buco. That was totally delicious.

0:29:000:29:04

It was really flavoursome, lots of flavour.

0:29:040:29:08

But the potato was a little bit crunchy.

0:29:080:29:12

You could hear people eating the potatoes.

0:29:120:29:15

CRUNCHING

0:29:150:29:18

Listening to you crunch away at those potatoes was interesting!

0:29:190:29:25

'Lots of crunching - and that's not the only thing there was plenty of.'

0:29:270:29:32

It was very nice. It WAS nice.

0:29:320:29:35

But there was more than twice the amount I could eat.

0:29:350:29:40

Which is a shame, really. It makes you think of the starving poor!

0:29:400:29:45

Are we all finished?

0:29:450:29:47

That's lovely, but too much.

0:29:470:29:49

There's a lot left over.

0:29:520:29:54

Apparently, there was a lot of the starter.

0:29:550:29:58

Maybe that's true.

0:29:580:30:01

Sad to see quite so much come back.

0:30:010:30:04

There ain't going to be much room for their sweets, is there?

0:30:040:30:08

Oh, look! These plates look relatively empty.

0:30:080:30:12

-Do they?

-Yeah.

-Just two, then?

0:30:120:30:14

Wa-ay!

0:30:140:30:16

-Thank goodness!

-Two out of ten!

0:30:160:30:19

Mark still hanging on in there

0:30:190:30:22

in spite of fresh pasta on the clothes airer,

0:30:220:30:25

enough dried pasta to feed an army,

0:30:250:30:28

roast potatoes crunchy enough to take your teeth out

0:30:280:30:32

and no parmesan in an Italian restaurant!

0:30:320:30:35

It's not all perfection at Sue's! The fish hasn't gone down well.

0:30:350:30:40

And she's had to cook most of day with no electricity.

0:30:400:30:44

'For her desserts, Sue is offering the choice of a lemon meringue pie,

0:30:470:30:52

'or a bramble mousse with homemade madeleine cookies.'

0:30:520:30:56

I'm famous for my lemon meringue pie.

0:30:560:30:59

People always ask me to make it. They love it.

0:30:590:31:02

The bramble mousse is a new recipe I've been practising to make sure it's perfect.

0:31:020:31:08

Interesting sweets. Practice makes perfect, so I hear.

0:31:080:31:12

I just like living dangerously.

0:31:120:31:15

'Yes, Mark. We had noticed!

0:31:150:31:18

'Sue, however, likes a more ordered approach to her cooking

0:31:180:31:22

'and started preparing her desserts

0:31:220:31:24

'with hours to spare.

0:31:240:31:27

'Though, sadly, she didn't have much in the way of facilities.'

0:31:270:31:31

We're going to improvise because we're having to use the barbecue.

0:31:310:31:36

It might take a little longer than expected. We'll leave those.

0:31:360:31:41

'Once the fruits were heated to a coulis and gelatine added

0:31:410:31:45

'it just needed to set - which was when the lack of a fridge

0:31:450:31:49

'threw a spanner in the works.

0:31:490:31:51

'Sue wasn't going to let a little thing like that hold her back.'

0:31:510:31:55

If we don't get our power back soon,

0:31:550:31:58

we'll put it in a bowl of iced water to try and start the process.

0:31:580:32:04

We're OK. This takes, normally, a couple of hours to set.

0:32:040:32:10

We're not panicking just yet.

0:32:100:32:12

-LAUGHS NERVOUSLY

-There we go!

0:32:120:32:16

'Three hours later, however, though the power's back on,

0:32:160:32:20

'the mousse is still loose inside this hoose!'

0:32:200:32:23

We've a slight problem. Our jelly's not setting.

0:32:230:32:28

Obviously, we haven't had enough refrigeration so we've put it into the freezer.

0:32:280:32:34

We're timing that for half an hour.

0:32:340:32:37

Hopefully, that will generate enough coolness to get the gelatine to work for us.

0:32:370:32:43

I'm not overly worried about that.

0:32:430:32:46

We won't be eating that for a long time yet, so...it'll be fine.

0:32:460:32:51

'Hope you're right.'

0:32:510:32:53

It's definitely on the go so I'm going to take a risk now.

0:32:530:32:58

Hopefully, the rest of it will happen.

0:32:580:33:01

'Sue folded the fruit puree into whipped cream.'

0:33:030:33:06

The temptation is to really whip it, but you just knock out all the air.

0:33:060:33:12

'Then chucked it back in the fridge for a chill-out session

0:33:120:33:16

'while she turned her attention to the lemon meringues.

0:33:160:33:20

'In true Sue style, she'd already made the pastry and lemon filling

0:33:200:33:25

'so just needed to top them off with meringue and bake.

0:33:250:33:29

'And, after conjuring two glittering courses

0:33:300:33:33

'from the dark of the power cut, can Sue make it a hat-trick?

0:33:330:33:40

'First in the firing line, the lemon meringues.'

0:33:400:33:46

The pastry is very light, gorgeous.

0:33:460:33:49

And it's really tart, which I like in a lemon meringue.

0:33:490:33:53

It's really good, actually.

0:33:530:33:55

Meringue's lovely, absolutely spot-on.

0:33:550:33:58

'The meringues were a solid hit. What about that loose mousse?'

0:33:580:34:03

Nice. I like the tartness of it, but it was a bit on the runny side.

0:34:030:34:07

It's not that moussy.

0:34:070:34:09

The flavour's super, but a little bit runny for me.

0:34:090:34:14

'A good time to remind them, that they're lucky to have food at all!'

0:34:140:34:19

-The mousse was a casualty.

-EVERYONE: Ah, yes!

0:34:190:34:23

We have struggled all day!

0:34:230:34:25

I just kept thinking, "Please set!" And we've struggled so badly.

0:34:250:34:31

But the flavour's there. As I got them out, I knew that was happening.

0:34:310:34:36

-So I apologise.

-'Nicely done!

0:34:360:34:39

'Let's hope they remember that when reaching for their wallets.

0:34:390:34:44

'Over at Mark's, his diners have a choice

0:34:440:34:48

'between homemade jam biscuits with mascarpone cream,

0:34:480:34:52

'or fruits of the forest tiramisu.'

0:34:520:34:56

Jam biscuits and mascarpone? What could go wrong?

0:34:560:35:00

Jammy biscuits for dessert? That's really odd.

0:35:000:35:04

Who's ever done jam biscuits for dessert?

0:35:040:35:07

'I'm assuming Mark has, otherwise why would he be serving them up?'

0:35:070:35:12

Never tried to make biscuits from scratch before.

0:35:120:35:17

It should be interesting.

0:35:170:35:19

If anything goes wrong, it's likely to be that.

0:35:190:35:22

'Yes. If we ignore the rigid rigatoni and fresh pasta.'

0:35:220:35:27

The pastry for my biscuits! It worked!

0:35:270:35:29

Well, it's pastry and it's flat!

0:35:290:35:32

And I've managed to start cutting circles out of it.

0:35:320:35:36

It's not looking too bad.

0:35:360:35:38

Hopefully, once I get them in the oven, we'll see what they're like.

0:35:380:35:43

'As the proof of the pudding is in the eating, you'd better get on!

0:35:430:35:48

'Apart from jam, all these biscuits need is a small hole in the middle.

0:35:480:35:53

'How hard can that be?'

0:35:530:35:56

What about this?

0:35:560:35:58

-'GIGGLING:

-Is that a wine stopper?

0:36:020:36:05

'Oh, well! It's doing the trick!'

0:36:050:36:08

Homemade Jammie Dodgers! How's that?

0:36:100:36:13

'It's a surprise in an Italian restaurant!'

0:36:130:36:17

I'll be happier when everyone's eating and say they taste good.

0:36:170:36:21

Let's get them in the oven.

0:36:210:36:24

'Time to make his other authentic Italian dessert,

0:36:260:36:30

'fruits of the forest tiramisu.

0:36:300:36:32

'His combination of sponge fingers, fruit and runny cream

0:36:320:36:37

'seem more like a trifle.'

0:36:370:36:39

It's gone a bit runny.

0:36:390:36:41

The desserts should go down really well. Or fairly well.

0:36:440:36:48

Certainly, the tiramisu looks quite nice.

0:36:480:36:51

'It looks all right, but what does it taste like?

0:36:510:36:55

'Only one way to find out.

0:36:550:36:57

'What's the verdict?'

0:37:010:37:03

They weren't fruits of the forest and it wasn't tiramisu but...

0:37:030:37:08

-It was like a strawberry trifle which was nice.

-Not impressed.

0:37:080:37:14

An interesting forest that produces strawberries and raspberries.

0:37:140:37:19

I agree, it was more of a trifle than a tiramisu.

0:37:190:37:23

'It's crunch time for the biscuits.'

0:37:230:37:26

What do you think about the biscuits?

0:37:260:37:30

Crunchy.

0:37:300:37:32

LAUGHS

0:37:340:37:36

They were quite hard.

0:37:360:37:38

The biscuits were quite hard

0:37:380:37:42

and the jam escaped into the biscuit, not where it should be.

0:37:420:37:46

I thought it would be nice to have the Jammie Dodger biscuits

0:37:460:37:50

with the coffee rather than as a dessert.

0:37:500:37:53

Coffee?

0:37:530:37:55

'Ah, the coffee! As the Italians are world famous for theirs

0:37:550:37:59

'the diners can't wait to see what Mark's lined up.

0:37:590:38:03

'A frothy cappuccino? A creamy latte? A rich dark espresso, perhaps?'

0:38:030:38:10

I think instant coffee's fine.

0:38:100:38:12

-Wouldn't have an issue with drinking instant coffee.

-No.

0:38:120:38:17

'I think your diners might!'

0:38:170:38:19

Instant coffees these days are quite tasty.

0:38:190:38:22

'I think it's instant coffee.'

0:38:220:38:25

Not sort of...nice percolated. There was no decaff on offer.

0:38:250:38:32

The coffee...not very desirable.

0:38:330:38:36

The coffee was... Well, I didn't even try it. Very disappointed.

0:38:370:38:43

'So, not the best end to the evening for either of our cooks.

0:38:430:38:47

'Mark really took the biscuit with Jammie Dodgers and instant coffee

0:38:470:38:52

'which some diners refused to drink.

0:38:520:38:54

'Sue's power cut finally caught up with her with that runny mousse,

0:38:540:38:59

'although her meringues were a sweet success.'

0:38:590:39:03

In spite of power cuts and their fair share of culinary slip-ups,

0:39:040:39:09

both our novice restaurateurs survived the night.

0:39:090:39:13

It's up to their diners to judge them.

0:39:130:39:16

How much they pay is entirely up to them.

0:39:160:39:19

Will it be enough for either cook to make a profit?

0:39:190:39:23

'Mark spent £130

0:39:230:39:26

'of his £200 allowance on his Italian bistro.

0:39:260:39:30

'He only needs £13 from each of his diners to break even.

0:39:300:39:34

'But will they think their Italian experience was worth it?'

0:39:340:39:39

It started off in a very promising way

0:39:390:39:42

but it deteriorated as the evening went on, so a bit disappointed.

0:39:420:39:47

The evening started off really well

0:39:470:39:50

but I'm afraid the desserts didn't go down well.

0:39:500:39:53

The starter was excellent. The main course, really good.

0:39:530:39:57

Not what I expected from the menu, but overall very good.

0:39:570:40:01

'In the kitchen, Mark is feeling tired...and philosophical.'

0:40:010:40:07

It's been an experience, that's for sure.

0:40:070:40:10

It's been a bit hectic at moments.

0:40:100:40:13

-If we break even, I'll be happy.

-I'll be happy if we break even.

0:40:130:40:19

I'll be extremely happy if we break even!

0:40:190:40:23

'That's the spirit! Aim high!

0:40:230:40:25

'Back at The Bowler, it's all smiles and chinking glass. Cheers!

0:40:250:40:31

'As Sue spent nearly all of her £200 budget,

0:40:310:40:34

'she'll need more than £19 a head.

0:40:340:40:38

'But will her diners pay that much?'

0:40:380:40:42

The main and dessert were fantastic. The starter could have been better.

0:40:420:40:45

The food was lovely, above average. I would definitely come again.

0:40:450:40:50

I thought the restaurant was better presented than the food was.

0:40:500:40:54

The dessert, I would have sent back under normal circumstances.

0:40:540:40:59

Well done. You got through the night.

0:41:020:41:05

Sue, I don't know how you managed.

0:41:050:41:07

-I know.

-I would have gone to pieces.

0:41:070:41:10

I couldn't do anything.

0:41:100:41:12

That was the situation. We had to deal with it.

0:41:120:41:15

It was fantastic on the night.

0:41:150:41:18

-How much did you love it? It looked like you did.

-I was well prepared.

0:41:180:41:23

Without that preparation, we would never ever have achieved it.

0:41:230:41:28

To achieve it in three and a half hours was amazing.

0:41:280:41:32

Will you have a regular instant restaurant in your living room?

0:41:320:41:36

It's a possibility, something that we have considered.

0:41:360:41:40

We want to meet people in our area and it's the best way.

0:41:400:41:43

Mark, what kind of a silly boy decides to try pasta for the first time he opens a restaurant?

0:41:430:41:50

-I like living dangerously.

-What made you decide not to serve it?

0:41:500:41:54

If somebody served that to me I wouldn't have eaten it.

0:41:540:41:58

There's no way I'd serve it to anybody else.

0:41:580:42:02

Everybody loved your osso buco, did you know that?

0:42:020:42:06

-No, I didn't.

-It was a real star of the night.

0:42:060:42:09

-How does it make you feel that people loved your food?

-I'm happy.

0:42:090:42:14

I like to hear that now.

0:42:140:42:16

It's not hard to make but it takes a while and a lot of effort.

0:42:160:42:20

-I'm glad people liked it.

-Anything you'd do differently?

0:42:200:42:24

-Practise making pasta a bit more!

-Or just buy it.

0:42:240:42:28

-You guys, I'm sure, would love to know whether or not you made a profit.

-Yes.

0:42:280:42:35

I'm going to start with you, Sue.

0:42:350:42:37

Sue, you spent £194.53p.

0:42:370:42:43

Your donations came to £230!

0:42:430:42:46

-Whoo!

-How do you feel about that?

-Very good!

-That's brilliant!

0:42:460:42:50

-In your own home!

-That's fantastic.

0:42:500:42:53

Because you spent so much, you made...35 quid!

0:42:530:42:58

I wanted everyone to eat a wonderful meal. To make a profit's fantastic.

0:42:580:43:03

-And Mark.

-Mm-hm.

0:43:030:43:05

You spent £131.35p.

0:43:050:43:09

Your donations...

0:43:090:43:11

were 265!

0:43:110:43:13

-Wow.

-Wow!

-LAUGHING:

-You look quite shocked.

0:43:130:43:17

-I'm very shocked.

-What were you expecting?

-Probaby owe you money.

0:43:170:43:22

LAUGHTER

0:43:220:43:24

Well, your profit was 133 quid.

0:43:240:43:26

-All for you.

-Thank you very much.

0:43:260:43:29

Well done, guys. Two brilliantly successful evenings! Thank you.

0:43:290:43:34

I'll see you next time on Instant Restaurant.

0:43:340:43:37

Subtitles by Red Bee Media Ltd

0:43:540:43:56

Nadia Sawalha presents as two amateur cooks go head-to-head to see if they've got what it takes to create a restaurant in their own homes for one night only - and make a profit. Balloon designer Sue Bowler from Oxfordshire is a consummate cook but how will she cope when she's beleaguered by power cuts? And can High Wycombe's Mark Colicott make any money with his Italian trattoria - especially when he's tackling home-made pasta for the very first time?


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