0:00:02 > 0:00:06- Two amateur cooks are converting their homes into restaurants. - Haven't gone far wrong...so far.
0:00:06 > 0:00:08Smells really good.
0:00:09 > 0:00:10Smells REALLY good.
0:00:10 > 0:00:14They've been given just one day and a budget of up to £200.
0:00:14 > 0:00:18- Do come in.- 20 strangers will be judging the results.
0:00:18 > 0:00:22Well, it was a little strange when we seen his... He was a vicar.
0:00:22 > 0:00:25- Yeah. - And we had a bin bag of alcohol.
0:00:25 > 0:00:29And it'll be entirely up to them to decide how much or how little they pay.
0:00:29 > 0:00:34- She didn't take any risks, I don't think.- I haven't been a restaurant as nice as that.
0:00:34 > 0:00:39So, can the cooks deliver the goods, and will either of them make a profit?
0:00:46 > 0:00:50Hello, and welcome to Instant Restaurant,
0:00:50 > 0:00:52the show where two amateur cooks
0:00:52 > 0:00:54set themselves the daunting challenge
0:00:54 > 0:00:58of turning their homes into a restaurant for one night only.
0:00:58 > 0:01:02The diners then decide how much they want to pay.
0:01:02 > 0:01:06So, will either of our cooks make any money?
0:01:06 > 0:01:10First up, 49-year-old civil servant Judith Burrows from Macclesfield.
0:01:10 > 0:01:14The theme, uh, is...Mediterranean,
0:01:14 > 0:01:18although it became more French as the, er, menu developed.
0:01:18 > 0:01:20Well, I suppose bits of France are on the Med.
0:01:20 > 0:01:24To prepare, Judith has been testing recipes on husband David
0:01:24 > 0:01:26until he was quite literally fed up.
0:01:26 > 0:01:30My husband is the best fed man in Macclesfield at the moment, I think.
0:01:30 > 0:01:33I've done half the menu for him,
0:01:33 > 0:01:38for the last...three or four weeks. And then I said to him,
0:01:38 > 0:01:42"And what would you pay for it in a restaurant?". He just said he would. He didn't say how much.
0:01:42 > 0:01:45He actually keeps saying, "Don't go on at me, really.".
0:01:45 > 0:01:47Or words along those lines!
0:01:47 > 0:01:50Oh, dear. Let's hope he's not coming tonight.
0:01:50 > 0:01:54Her rival is 39-year-old university chaplain Ian Delinger.
0:01:54 > 0:01:58He has high hopes for his Warrington restaurant.
0:01:58 > 0:02:01AMERICAN ACCENT: My restaurant is the Upper Room,
0:02:01 > 0:02:04and it's themed on a spiritual dining experience.
0:02:04 > 0:02:07The concept is to, um, try to experience
0:02:07 > 0:02:12how dining and sharing and being together can be a spiritual experience,
0:02:12 > 0:02:16rather than just eating food and paying for it and leaving.
0:02:16 > 0:02:20As you can tell by his accent, Ian's not from round these parts,
0:02:20 > 0:02:23And is basing tonight's dinner on the cuisine of home,
0:02:23 > 0:02:26with a tasting menu to be shared by his diners.
0:02:26 > 0:02:31Tonight I'm cooking a Mexican meal. and being a Californian, erm,
0:02:31 > 0:02:34that's the food I miss the most.
0:02:36 > 0:02:39But it's not just the food that has to impress.
0:02:39 > 0:02:45Each cook must also transform part of their home into an enticing dining room for the evening.
0:02:45 > 0:02:49Judith is going for an opulent atmosphere.
0:02:49 > 0:02:52Friends Hazel and Lee are on evening duty...
0:02:52 > 0:02:54Looks lovely. Yes, I really like it.
0:02:54 > 0:02:58- Yes, it's fabulous.- ..and Tracy's on the morning chopping shift.
0:03:00 > 0:03:04Really, really good. It's not a hugely elaborate set up,
0:03:04 > 0:03:07but I think it just looks right as it is.
0:03:07 > 0:03:10I think Judith's idea of fine dining will work.
0:03:10 > 0:03:14I think people will be impressed when they walk into the dining room
0:03:14 > 0:03:18- and see the menu. They'll know they're in for a good night. - Ooh, let's hope so.
0:03:20 > 0:03:25In complete contrast, Ian is hoping to create an evening no-one will forget,
0:03:25 > 0:03:30with one long table design to recreate the Last Supper.
0:03:30 > 0:03:32Let's hope he doesn't mean that literally.
0:03:32 > 0:03:37In the Upper Room, where Jesus had the Last Supper, he used bread and wine
0:03:37 > 0:03:42to symbolise and indicate and offer his body and his blood to the world.
0:03:42 > 0:03:47And if you're thinking this is all a bit heavy for what's supposed to be a fun evening,
0:03:47 > 0:03:49Ian's devised an ice breaker to get things going.
0:03:49 > 0:03:55They will get to choose their own glass. That's the part of the experience of coming to my house,
0:03:55 > 0:03:58cos I have a large glassware collection.
0:03:58 > 0:04:02This represents about 50% of it.
0:04:02 > 0:04:06And with this Instant Restaurant, you get two priests for the price of one,
0:04:06 > 0:04:10as Ian's recruited fellow cleric Adam, affectionately known as Tubby.
0:04:10 > 0:04:13We've known each other since theological college.
0:04:13 > 0:04:19I think our friendship can weather anything that these 12 hours can put our way.
0:04:19 > 0:04:25I thought to myself, "This sounds like a typical Ian thing to do and get involved in,"
0:04:25 > 0:04:28erm...and I could tell he was very excited about it,
0:04:28 > 0:04:33and... Because he got more and more excited until today,
0:04:33 > 0:04:36where his excitement knows no bounds.
0:04:36 > 0:04:39- Isn't that true, Ian? - My excitement knows no bounds!
0:04:39 > 0:04:41Is there an echo in here?
0:04:41 > 0:04:45- Let's hope their diners find the evening as stimulating.- Yeah!
0:04:45 > 0:04:51Each cook has been given an allowance of up to £200. Ian's needed
0:04:51 > 0:04:54just £81 for his ecclesiastical eatery,
0:04:54 > 0:04:56which means, in order to break even,
0:04:56 > 0:05:00he needs £8.10 from every member of his congregation.
0:05:00 > 0:05:03For her fine dining,
0:05:03 > 0:05:06Judith asked for a third more, £124,
0:05:06 > 0:05:10so she needs over £12 a head to be in profit.
0:05:12 > 0:05:18I'm sure there's something I haven't anticipated, but we'll cross that bridge when we come to it.
0:05:18 > 0:05:22So, we've got a biblical Last Supper, Mexican style...
0:05:22 > 0:05:26taking on fine dining French Mediterranean experience.
0:05:26 > 0:05:29- Does the butter need to go on the table?- Are people here?
0:05:29 > 0:05:34Each restaurant will be judged by ten hungry strangers with empty stomachs,
0:05:34 > 0:05:38and, by the end of the evening, hopefully empty purses and wallets as well.
0:05:38 > 0:05:41But if Ian or Judith fail to impress,
0:05:41 > 0:05:43they could be the ones out of pocket.
0:05:43 > 0:05:50- Over at Judith's...- Good evening, welcome to Diva Strada.- Diva Strada? That's not very French.
0:05:50 > 0:05:55The door's just, uh, gone, so that means there must be guests arriving.
0:05:55 > 0:05:57Well, that's the general idea.
0:05:57 > 0:06:03And after taking coats and seating the guests, Judith's staff serve the diners wine with bread,
0:06:03 > 0:06:06which is what you'd expect at the other restaurant.
0:06:06 > 0:06:11Judith's restaurant has got off to a great start. I hope her food goes down as well.
0:06:11 > 0:06:14Looks really nice. I think, we might be in for a good evening.
0:06:14 > 0:06:17My favourite colour is red. Everything I do, I try and...
0:06:17 > 0:06:20I buy red. We have red-themed evenings.
0:06:20 > 0:06:23This is just absolutely perfect, from my point of view.
0:06:27 > 0:06:28Feel free to sit anywhere.
0:06:28 > 0:06:33Meanwhile, as Ian's guests arrive, they include a group celebrating a 50th birthday.
0:06:33 > 0:06:37So, it looks like his quiet dining experience has already gone out of the window.
0:06:37 > 0:06:40- Boobs together!- Brilliant, lovely!
0:06:40 > 0:06:44- So, what does the birthday girl want from the evening?- A lovely meal.
0:06:44 > 0:06:47Yeah, and lots to drink! SHE LAUGHS
0:06:47 > 0:06:50But will the venue provide the sort of spirits they had in mind?
0:06:50 > 0:06:54See the chef himself introduced himself.
0:06:54 > 0:06:56Surprised to find out that he's actually a priest.
0:06:56 > 0:07:02- Have you got any shot glasses? Have you got any small glasses?- No, I don't have any shot glasses at all.
0:07:02 > 0:07:05Something tells me these girls won't be denied,
0:07:05 > 0:07:09and sure enough they found some shot glasses, and some wine glasses.
0:07:09 > 0:07:13All they need to do now is fill them with something.
0:07:13 > 0:07:17It's very interesting that they brought spirits with them.
0:07:17 > 0:07:22And so, it will be a spiritual dining experience. Depending on how you define the word "spirit".
0:07:22 > 0:07:25One, two, three...!
0:07:27 > 0:07:31- LAUGHTER - Oh, I don't think there's any doubt how this lot define it.
0:07:31 > 0:07:32Lovely.
0:07:32 > 0:07:36LAUGHTER AND CHATTER
0:07:39 > 0:07:44- It's time to give them some food, I think. - Yep, the sooner the better, I'd say.
0:07:44 > 0:07:46LAUGHTER
0:07:46 > 0:07:48She is the birthday girl, after all!
0:07:48 > 0:07:54- Oh, I have a feeling Ian's faith is going to be really tested with this lot tonight.- Can I phone a friend?
0:07:54 > 0:07:56- You've got a friend here. - I do have a friend.
0:07:56 > 0:08:00- Might need three or four more... - Well... - ..to keep this crowd under control.
0:08:00 > 0:08:02LAUGHTER
0:08:02 > 0:08:07Well, the diners may have only just arrived at Ian's,
0:08:07 > 0:08:10but they're already in full party mood.
0:08:10 > 0:08:13Maybe they should send some of that tequila to Judith's.
0:08:13 > 0:08:15They could do with a bit of livening up there.
0:08:15 > 0:08:20But the night is still young, so, let's see how the starters go down.
0:08:23 > 0:08:28At Judith's, the orders are in, and everyone's eagerly anticipating their starters.
0:08:28 > 0:08:33No, she's obviously made an effort to do... To make it work. So, it bodes well.
0:08:33 > 0:08:37Quite excited about the food as well. The menu sounds good.
0:08:37 > 0:08:40Does it? Let's have a look, then.
0:08:40 > 0:08:46Judith's offering the choice of twice-baked cheese souffle with a tomato and cream sauce...
0:08:46 > 0:08:50or marinated duck salad with spiced pears and beetroot.
0:08:50 > 0:08:53Souffle's always a favourite.
0:08:53 > 0:08:56Er, it's nice and cheesy, and very light.
0:08:56 > 0:08:59The duck breast is an experiment.
0:08:59 > 0:09:03Erm, nice combination of flavours with the spiced pear and beetroot,
0:09:03 > 0:09:05and an Oriental-inspired dressing.
0:09:05 > 0:09:08They both look really lovely. I'd order either of them on a menu,
0:09:08 > 0:09:13and I hope they turn out really well. Sometimes souffles, you know, are intimidating.
0:09:13 > 0:09:16But Judith's not intimidated.
0:09:16 > 0:09:21She's got her menu planned down to the last detail, starting off with her duck salad.
0:09:21 > 0:09:27The duck has been, er, marinating overnight, in, erm...hoi sin sauce.
0:09:27 > 0:09:32The next step - a quick flash in a hot pan before finishing off in the oven.
0:09:32 > 0:09:35Smells like the Chinese, doesn't it?
0:09:35 > 0:09:39Chinese? I thought this was supposed to be a French-Mediterranean menu.
0:09:39 > 0:09:42You'll be using curry spice for the pears next.
0:09:42 > 0:09:44Will the vinegar be nice and simple?
0:09:44 > 0:09:48Blueberry or raspberry, what do you think?
0:09:48 > 0:09:53Well, I were trying to get a, sort of, sweet, pickly sort of taste, really.
0:09:53 > 0:09:58The pears give the sweet bit, and I'm adding the pickly bit now.
0:09:58 > 0:10:01Judith's also serving her duck with beetroot
0:10:01 > 0:10:04that's been baked in the oven and allowed to cool.
0:10:04 > 0:10:11Probably not the most Mediterranean of combinations, but the diner's don't seem to care,
0:10:11 > 0:10:15as seven of them have ordered it, with just three opting for the cheese souffle,
0:10:15 > 0:10:19which having already baked once, gets a second blast in the oven,
0:10:19 > 0:10:22covered in a tomato cream sauce.
0:10:22 > 0:10:27Back in the dining room there's an ever so polite hubbub of anticipation.
0:10:27 > 0:10:30Not quite the same as the other restaurant, is it?
0:10:34 > 0:10:36And bang on time, here come the starters.
0:10:36 > 0:10:38..and the souffles.
0:10:43 > 0:10:44Wonder what it's been marinated in.
0:10:46 > 0:10:48Ginger?
0:10:48 > 0:10:52It was extremely nice. But I was struggling to see where the Mediterranean influence was.
0:10:52 > 0:10:54You're not the only one.
0:10:54 > 0:11:00There was a hoi sin sauce, which I struggled to link with a Mediterranean-style menu.
0:11:00 > 0:11:03But who cares where it came from? What did it taste like?
0:11:03 > 0:11:07'The beetroot was far too hard. I couldn't actually cut it.'
0:11:07 > 0:11:10The pear was supposed to be spiced. And I didn't actually taste anything.
0:11:10 > 0:11:13It was just a bit soggy if anything.
0:11:13 > 0:11:16I wasn't particularly impressed with that unfortunately.
0:11:16 > 0:11:19'I tend to like my meat a bit pink.'
0:11:19 > 0:11:25And a little bit... Probably a bit more moist than that particular piece of duck.
0:11:25 > 0:11:27The beetroot I enjoyed.
0:11:27 > 0:11:29But it was very hard.
0:11:29 > 0:11:31I like my vegetables incredibly hard.
0:11:31 > 0:11:35So, I was OK. But there were others weren't so keen on it.
0:11:35 > 0:11:39OK, so the duck isn't exactly flying off the plates.
0:11:39 > 0:11:40But what about that souffle?
0:11:40 > 0:11:42I think it's lovely. Very nice.
0:11:42 > 0:11:45'I had the cheese souffle. Which was really, really nice.'
0:11:45 > 0:11:48I loved it. I like cheese anyway. And it was gorgeous. It was really...
0:11:48 > 0:11:51Couldn't have asked for anything nicer.
0:11:51 > 0:11:56She's not kidding. I think there used to be a pattern on that plate.
0:11:56 > 0:12:01And as they get cleared away by Judith's helpers, how's things over at Ian's?
0:12:01 > 0:12:05LOUD HUBBUB
0:12:02 > 0:12:05Pretty spirited by the sounds of things.
0:12:05 > 0:12:07The fridge is well stocked!
0:12:07 > 0:12:12Ian's hoping to quieten his noisy crowd using the medium of food.
0:12:12 > 0:12:19He's cooking a Mexican tasting menu with no less than ten different dishes. Three of which are starters.
0:12:19 > 0:12:26First up are tostadas, tortillas topped with sizzling chicken, onions, peppers and grated cheese,
0:12:26 > 0:12:28served with guacamole.
0:12:28 > 0:12:31Then there's roast pepper quesadillas,
0:12:31 > 0:12:35two crispy corn tortillas filled with peppers, squash and melted cheese.
0:12:35 > 0:12:38And finally there's pork tamales,
0:12:38 > 0:12:43pork meat, more cheese and onions all rolled in corn husks.
0:12:43 > 0:12:45That should soak up the tequila.
0:12:45 > 0:12:49I want people in Britain to experience good Mexican home cooking.
0:12:49 > 0:12:53And the tasting menu gives an opportunity for people to share,
0:12:53 > 0:12:55which is an important part of the evening.
0:12:55 > 0:12:57It sounds really tasty.
0:12:57 > 0:13:03And he must be very confident not to offer a choice to his diners.
0:13:03 > 0:13:05Confident, maybe.
0:13:05 > 0:13:09Though as Ian's three starters all need assembling at the last minute,
0:13:09 > 0:13:12it's more about how confident sous-chef Tubby's feeling.
0:13:12 > 0:13:16Yeah, I'm frying off the tostada mix,
0:13:16 > 0:13:19which is onion, peppers, chicken.
0:13:19 > 0:13:23And that's going to be layered up with these tortillas over here.
0:13:23 > 0:13:27Ian's coated some crispy tortillas with refried beans and home-made chilli sauce,
0:13:27 > 0:13:31ready to be topped with Tubby's chicken and pepper filling.
0:13:31 > 0:13:33If you finish these with a bit
0:13:33 > 0:13:35- of all of the other things that go on top.- Yeah.
0:13:35 > 0:13:40So, with the tostadas done, Ian leaves Tubby to cook the other two starters,
0:13:40 > 0:13:43while he officially greets the diners with a few welcoming words.
0:13:43 > 0:13:45I say a few.
0:13:45 > 0:13:47Tonight is about breaking bread together.
0:13:47 > 0:13:51There is a bit of a biblical theme but it's not overly religious here.
0:13:51 > 0:13:55It's just try to attempt to have a spiritual experience.
0:13:55 > 0:13:57More than just dining.
0:13:57 > 0:13:59But sharing together. And you already have.
0:13:59 > 0:14:02You've been very generous at sharing your tequila.
0:14:02 > 0:14:05Not sure this is going down quite as smoothly as that did, though.
0:14:05 > 0:14:12And I was helping out at a Hurricane Katrina disaster relief centre,
0:14:12 > 0:14:15back in 2005... I mean, Mississippi...
0:14:15 > 0:14:19it's the hottest, most humid place I've ever been in my life...
0:14:19 > 0:14:21..was one of those dining experiences,
0:14:21 > 0:14:25that had a spiritual nature to it. You know, it wasn't...
0:14:25 > 0:14:26Is that the starters?
0:14:26 > 0:14:29..they're not necessarily mind-blowingly religious.
0:14:29 > 0:14:32But you know there's something different about them.
0:14:32 > 0:14:34I think I hear someone's tummy rumbling.
0:14:34 > 0:14:38But I need to hurry up, cos Tubby's in there, slaving away.
0:14:38 > 0:14:42Tubby, who is a priest himself. So, he'll come out and give his sermon. His is 20 minutes.
0:14:42 > 0:14:44LAUGHTER
0:14:44 > 0:14:47I will begin this evening with the words
0:14:47 > 0:14:51Jesus gave to his disciples before the last supper in the Upper Room.
0:14:51 > 0:14:54And that is, I have eagerly desired to eat this meal with you.
0:14:56 > 0:14:57Thank you. >
0:14:57 > 0:14:59So, what did everyone make of that, then?
0:15:03 > 0:15:07It was very nice to come out. But it was a bit lengthy and a bit...
0:15:07 > 0:15:12A bit too...in your face with the religion, kind of thing.
0:15:12 > 0:15:15But it seems Ian's words have struck a chord with some of his guests.
0:15:15 > 0:15:20So, when he just explained about the sharing, and being with people.
0:15:20 > 0:15:23You know, it being a dining experience that's different.
0:15:23 > 0:15:25And I think it's really actually quite nice.
0:15:25 > 0:15:28Seeing the young reverend performing the way he does.
0:15:28 > 0:15:31And obviously giving us a few words of wisdom along the way.
0:15:31 > 0:15:32Helps me, certainly.
0:15:33 > 0:15:38Maybe he's seen the light. Or maybe he just saw the starters.
0:15:38 > 0:15:42But it seemed to be well-received. And received in the spirit in which it was intended.
0:15:42 > 0:15:46So, I think now that that's over with, it's really...
0:15:46 > 0:15:51will the food live up to expectations?
0:15:51 > 0:15:54Let's hope so.
0:15:54 > 0:15:59For his quesadillas, Ian is topping a crispy tortilla with grated cheese and roasted veg.
0:15:59 > 0:16:04Then another tortilla is put on top and left on the heat until the cheese melts.
0:16:04 > 0:16:08So, all ten of you have to share the two of those. They're the same.
0:16:08 > 0:16:11So, you've got to figure out how to do it. Cos it's a bit difficult.
0:16:11 > 0:16:16And there's more. Ian's third starter is pork tamales.
0:16:16 > 0:16:21Pork meat has been wrapped in corn husks and steamed for an hour.
0:16:21 > 0:16:24It's pork. But it does taste like tuna, do you agree?
0:16:24 > 0:16:25< I quite like it.
0:16:25 > 0:16:31By the way, guys, you're not supposed to eat those husk wrappers.
0:16:31 > 0:16:33Oops! Too late.
0:16:33 > 0:16:36- Leaves a taste in your mouth, doesn't it? > - Don't like that!
0:16:36 > 0:16:38< Just try it.
0:16:38 > 0:16:40< Just try it! It's fine!
0:16:40 > 0:16:43< It won't poison you!
0:16:45 > 0:16:48Well, they certainly sound like they're enjoying themselves.
0:16:48 > 0:16:50But is that down to the tequila or the food?
0:16:50 > 0:16:54Well, I mean the first couple of starters we had, I thoroughly enjoyed.
0:16:54 > 0:16:58The final one of the three, I must say, I wondered what it was to start with.
0:16:58 > 0:17:03It wasn't something that I would usually eat. And I found it a little bit strange.
0:17:03 > 0:17:06And not that good a flavour, to be honest with you.
0:17:06 > 0:17:08< ..Cornish pasty!
0:17:08 > 0:17:12That was the one that was wrapped in the corn husk, wasn't it?
0:17:12 > 0:17:17- Yeah, yeah.- It was a bit, a bit like a dumpling type of sort of... The corn was, wasn't it?
0:17:17 > 0:17:21- Yeah, yeah.- But it wasn't very hot either, really.- It was edible.
0:17:21 > 0:17:23And the plates weren't warm.
0:17:23 > 0:17:27But we said we would warm them with our hearts.
0:17:27 > 0:17:29But there is one convert amongst Ian's flock.
0:17:29 > 0:17:32Very unusual.
0:17:32 > 0:17:36But very nice. I'd love the recipe, to be honest.
0:17:36 > 0:17:43The Mexican food I've had in restaurants hasn't been a patch on what Ian's cooked, to be honest.
0:17:43 > 0:17:45Two out of three isn't bad for Ian's starters.
0:17:45 > 0:17:49But what about the whole shared dining experience?
0:17:49 > 0:17:51Can you all take one and pass it down?
0:17:51 > 0:17:56It's this whole sort of concept of him actually sharing the food,
0:17:56 > 0:18:03again was a bit of a surprise. But I think once we all got used to it, it was actually quite nice.
0:18:09 > 0:18:14I think Ian's guests are going to have a ball tonight, whatever happens.
0:18:14 > 0:18:16They actually quite enjoyed sharing their starters.
0:18:16 > 0:18:22And despite Ian's sermon, his spiritual message was warmly received too.
0:18:22 > 0:18:28Over at Judith's, neither the food nor the atmosphere has been particularly Mediterranean.
0:18:28 > 0:18:31It's all a bit quiet, polite and restrained.
0:18:31 > 0:18:35I wonder what would happen if Ian's party girls turned up there?
0:18:35 > 0:18:37Anyway, on we go.
0:18:40 > 0:18:45For her fine-dining main course, Judith's wheeling out the classics.
0:18:45 > 0:18:51Her diners have the option of either salmon with green peppercorn sauce served with new potatoes,
0:18:51 > 0:18:56or pork tenderloin with sage and orange sauce, served with Dauphinoise potatoes,
0:18:56 > 0:19:00and side orders of carrots and green beans.
0:19:00 > 0:19:03The pork is tried and tested.
0:19:03 > 0:19:05Everybody loves it.
0:19:05 > 0:19:08I think the salmon is a really good contrast.
0:19:08 > 0:19:10They both look very nice.
0:19:10 > 0:19:12Classic with a bit of a twist.
0:19:12 > 0:19:14Well, not that much of a twist.
0:19:14 > 0:19:18And true to form, with the help of Tracy,
0:19:18 > 0:19:24Judith started the preparations for her main courses five hours before her restaurant opened for business.
0:19:24 > 0:19:30First up, the side dishes. I wonder if this one will be Mediterranean or French or maybe Chinese?
0:19:30 > 0:19:34I'm now going to tackle the Dauphinoise potatoes.
0:19:34 > 0:19:39Ah, Dauphinoise. Now that's definitely French, with its rich cream and cheese.
0:19:39 > 0:19:44I actually only use milk. And I use a little tiny bit of cream or creme fraiche on the top.
0:19:44 > 0:19:49Which I find works a lot better, than just putting them in the oven with cream and cheese,
0:19:49 > 0:19:51and goodness knows what. It's just too filling.
0:19:51 > 0:19:55You get the taste this way but it doesn't over-face you.
0:19:55 > 0:19:59Hang on, cream and cheese are the whole point of Dauphinoise!
0:19:59 > 0:20:03I'm not sure how I'd feel about getting a low-fat, low-dairy version.
0:20:03 > 0:20:05Maybe that's the Chinese influence.
0:20:07 > 0:20:10Go on, Judith. Just put a sprinkle of cheese in.
0:20:10 > 0:20:11I won't tell.
0:20:12 > 0:20:17Come the evening and all those preparations seem to be paying off,
0:20:17 > 0:20:20apart from the carrots. Which have mysteriously disappeared.
0:20:20 > 0:20:21How can you lose carrots?
0:20:21 > 0:20:25Eventually they turn up... in the microwave.
0:20:25 > 0:20:28I think she's found them in the microwave.
0:20:28 > 0:20:32Have you found them? Oh, that was exciting, wasn't it?
0:20:35 > 0:20:40So, with all the veg present and correct, the mains head out to the diners.
0:20:40 > 0:20:43Now, hang on, the carrots have escaped again.
0:20:45 > 0:20:49Ah, no, they haven't. They've been given a special plate of their own.
0:20:49 > 0:20:51But they're not going down without a fight.
0:20:54 > 0:20:58I like them crunchy, but not that crunchy.
0:20:58 > 0:21:02The vegetables... Unfortunately the carrots were raw.
0:21:02 > 0:21:04The green beans were overcooked.
0:21:04 > 0:21:06So, I think they got that the wrong way round.
0:21:06 > 0:21:09Well, at least the food's hot...isn't it?
0:21:09 > 0:21:12- Not very warm.- Is it not?- No.
0:21:12 > 0:21:16The main course, it was nice. Just, it wasn't very warm.
0:21:16 > 0:21:19Once you got past the top layer of the potato and underneath it,
0:21:19 > 0:21:22the potato were almost cold.
0:21:22 > 0:21:25And all the cheese and the sauce had congealed a little bit.
0:21:25 > 0:21:30Oh, cold potatoes too. But did anyone spot they were low-fat?
0:21:30 > 0:21:35I expect cream and cheese in my potatoes, when they're described as Dauphinoise.
0:21:35 > 0:21:39And there was nothing. They were quite dry and very plain.
0:21:39 > 0:21:43And there was just a little bit of grated cheese grilled on the top of them.
0:21:43 > 0:21:45'It was just fairly ordinary.'
0:21:45 > 0:21:48You know, vegetables were OK.
0:21:48 > 0:21:50Potatoes were OK. But it was nothing special, to be honest.
0:21:50 > 0:21:53She didn't take any risks, I don't think.
0:21:53 > 0:21:56Did she? She must have cooked it a million times.
0:21:56 > 0:21:59When we go to a restaurant, we try things that you don't make at home..
0:21:59 > 0:22:01You go for something different.
0:22:01 > 0:22:06..and that was very much a meal that I would have on a Sunday at home.
0:22:06 > 0:22:09Blimey! They're not holding back, are they?
0:22:09 > 0:22:12It's just as well Judith can't hear all those comments.
0:22:12 > 0:22:15She's just pleased to see so many empty plates.
0:22:15 > 0:22:17Wow, look at that, hey?
0:22:17 > 0:22:19There were no scraping at all.
0:22:19 > 0:22:21- Brilliant.- No scraping needed.
0:22:21 > 0:22:22Brilliant.
0:22:22 > 0:22:26Oh, not as brilliant as it seems, I'm afraid, Judith.
0:22:26 > 0:22:31Over at Ian's, I think his diners will be a little easier to please.
0:22:31 > 0:22:34They seem in good spirits so far.
0:22:34 > 0:22:36So, hopefully Ian's mains will keep it that way.
0:22:36 > 0:22:39He's offering three more Mexican dishes to share.
0:22:39 > 0:22:41First there's pork loin in beer.
0:22:41 > 0:22:43Bet that one goes down well.
0:22:43 > 0:22:45Then there's fish Veracruz
0:22:45 > 0:22:50with tomatoes, coriander and lime juice. Then enchiladas,
0:22:50 > 0:22:54soft tortillas stuffed with cheese and chicken, with a chilli sauce.
0:22:54 > 0:22:57I've made the fish Veracruz a couple of times.
0:22:57 > 0:22:58I make the enchiladas
0:22:58 > 0:23:00whenever I'm missing Mexican food and missing home.
0:23:00 > 0:23:03But the pork I've never made before.
0:23:03 > 0:23:05But I want a bit of a challenge
0:23:05 > 0:23:07and I just really hope that the diners like it.
0:23:07 > 0:23:10It looks really interesting.
0:23:10 > 0:23:12I'd wonder how much chilli was in it,
0:23:12 > 0:23:15because it can spoil people's palates if there's too much.
0:23:15 > 0:23:19Not if they're marinated in tequila, they can't.
0:23:19 > 0:23:23And, by the looks of it, nothing could spoil this lot's evening.
0:23:24 > 0:23:25< Water, water!
0:23:25 > 0:23:26No, it's fine!
0:23:26 > 0:23:28HUBBUB AND LAUGHTER
0:23:31 > 0:23:33Ian kicked off his mains
0:23:33 > 0:23:37by making his very own authentic sauce for his enchiladas.
0:23:39 > 0:23:41I make enchiladas here very sparingly,
0:23:41 > 0:23:45because I import the chillies and treat them like gold.
0:23:45 > 0:23:47Can't say they look all that precious.
0:23:47 > 0:23:52And this is going to be a classic enchilada red chilli sauce, made from New Mexican chillies.
0:23:52 > 0:23:56A lot of people take the seeds out before they do it,
0:23:56 > 0:23:58because that's the hot part.
0:23:58 > 0:24:00I don't worry about that.
0:24:00 > 0:24:03Wow, hot stuff. Can I say that in front of a vicar?
0:24:03 > 0:24:05In general, the smaller the chilli, the hotter it is.
0:24:05 > 0:24:07So, if you use the small chillies...
0:24:07 > 0:24:12If you use these chillies that are dried, it would knock your head of, it would be so hot.
0:24:12 > 0:24:14So, you need a milder chilli.
0:24:14 > 0:24:17This is a chipotle chilli,
0:24:17 > 0:24:22which is a smoked chilli. So it has a smoky flavour.
0:24:22 > 0:24:24So, it's big chillies all the way, then.
0:24:24 > 0:24:28First they're crushed in with some chopped onions and garlic,
0:24:28 > 0:24:32before ground Mexican spices and water are added and left to simmer.
0:24:32 > 0:24:34Smells really good.
0:24:35 > 0:24:39- Smells really good. - I can almost smell them from here.
0:24:41 > 0:24:44Sesame seeds on top of the pork.
0:24:44 > 0:24:49Ian's second main course dish, loin of pork, has been marinated in a beer and chilli sauce,
0:24:49 > 0:24:52and cooked to form a sticky coating.
0:24:52 > 0:24:55A quick sprinkle of sesame seeds and it's ready to go.
0:24:55 > 0:24:58But there's one more job for Ian to do,
0:24:58 > 0:25:00though he doesn't realise it yet.
0:25:00 > 0:25:02Are you going to carve for us, Chef?
0:25:02 > 0:25:03- < No, you guys... - Chef, come on, carve.
0:25:03 > 0:25:05< This is your experience and...
0:25:05 > 0:25:07Who thinks the chef should carve for us?
0:25:07 > 0:25:09< YES!
0:25:09 > 0:25:10Ian, you must carve.
0:25:10 > 0:25:13- You pass the sides around and I'll get a fork.- OK.
0:25:14 > 0:25:17Are there going to be ten slices here?
0:25:17 > 0:25:22Just like the starters, everyone will be sharing Ian's three main course dishes.
0:25:22 > 0:25:25I'll hold it for you and you hold it for the next person.
0:25:25 > 0:25:26I don't trust her.
0:25:31 > 0:25:37I'm all for communal dining but this is more like communal waiting.
0:25:41 > 0:25:47The pork is soon followed by the enchiladas, soft tortillas stuffed with cheese and chicken,
0:25:47 > 0:25:50and baked with that home-made spicy sauce.
0:25:50 > 0:25:55Right. So, these aren't perfect-looking. But they taste absolutely fantastic.
0:25:55 > 0:25:59And there's five each. So, you can split them however you'd like.
0:25:59 > 0:26:03Meanwhile, back in the kitchen, Tubby is plating up the third and final main course -
0:26:03 > 0:26:07fish Veracruz, a simple dish of white fish cooked with limes
0:26:07 > 0:26:12and served with a sauce of tomatoes, onions and peppers.
0:26:14 > 0:26:18So, it's a very exotic fish tonight.
0:26:18 > 0:26:20- Begins with H.- Haddock!- Yes.
0:26:20 > 0:26:24Oh! That looks really nice, with all the coriander...
0:26:24 > 0:26:30As the party continues in the kitchen, Ian is making plans to serve up more wise words.
0:26:30 > 0:26:34And has some very carefully prepared talking points at the ready.
0:26:34 > 0:26:37Most of them are histories or information about the food that they're eating.
0:26:37 > 0:26:40Cos some of these dishes they may never have had.
0:26:40 > 0:26:44Or some of the ingredients they may never have tasted or heard of before.
0:26:44 > 0:26:50And then a question, do they have a story that they want to share with everyone about that?
0:26:50 > 0:26:55But you know they're doing a lot of talking. So, like I said... you don't want to interrupt that.
0:26:55 > 0:26:57Not sure you could interrupt this lot.
0:26:57 > 0:27:00Perhaps in...the sharing that they're doing right now,
0:27:00 > 0:27:05is to interject something a bit deeper than the superficial, you know,
0:27:05 > 0:27:07"I went shopping", or "I went to Ibiza on holiday",
0:27:07 > 0:27:09and all that kind of stuff, so...
0:27:09 > 0:27:11So, how does Tubby feel it's going?
0:27:11 > 0:27:15I think, depending on how you look at the theme, I think it's going OK.
0:27:15 > 0:27:18If people are having a good time and sharing,
0:27:18 > 0:27:20and enjoying themselves.
0:27:20 > 0:27:22Well, that's good.
0:27:22 > 0:27:26At this stage I'd give it probably seven out of ten, I think.
0:27:26 > 0:27:30You clearly haven't poked your head out of the kitchen in a while, Tubby. This lot are having a ball.
0:27:30 > 0:27:32But atmosphere aside, how's the food?
0:27:32 > 0:27:37The pork marinated in beer was absolutely delicious.
0:27:37 > 0:27:40Absolutely delicious. Couldn't fault it at all. Lovely.
0:27:40 > 0:27:47The pork that we had in beer, which was always a favourite for me, was delicious.
0:27:47 > 0:27:50The pork main course was beautiful. Loved it.
0:27:50 > 0:27:52Yeah.
0:27:53 > 0:27:54And the fish?
0:27:54 > 0:27:57I myself and Karen are both fish-eaters.
0:27:57 > 0:28:01So, we've tried a hell of a lot of varieties.
0:28:01 > 0:28:05And the way he cooked it in the tomato was absolutely scrumptious.
0:28:07 > 0:28:10Oh, that's lovely.
0:28:10 > 0:28:13The fish again I thought was very, very well done.
0:28:13 > 0:28:16I mean, Zoe, yourself, you've never been a big fish person.
0:28:16 > 0:28:19It took me forever to get you into prawns. Never mind anything else.
0:28:19 > 0:28:21But I mean the fish was...
0:28:21 > 0:28:23Tasted very nice. And was seasoned well.
0:28:23 > 0:28:25'Yeah, it was lovely.'
0:28:25 > 0:28:28I certainly haven't been to a restaurant that has been as nice as that.
0:28:28 > 0:28:29Thoroughly enjoyed it.
0:28:29 > 0:28:33So, the food's a winner. But Ian's feeling a little disappointed that
0:28:33 > 0:28:36he's not been able to squeeze a couple of those talking-points in.
0:28:36 > 0:28:40It's not going according to concept.
0:28:40 > 0:28:43We got the food bit right. We got the atmosphere right.
0:28:43 > 0:28:46We just didn't get the spiritual experience right.
0:28:46 > 0:28:48And you know, two out of three ain't bad.
0:28:48 > 0:28:52You know, I think Ian's wrong. The evening may not have gone to plan.
0:28:52 > 0:28:55But his diners are definitely feeling something.
0:28:55 > 0:28:58You kind of feel like a sense of community here.
0:28:58 > 0:29:00I think that's what he was trying to portray.
0:29:00 > 0:29:06And I think it's something that, in essence really, we are sort of lacking.
0:29:06 > 0:29:09It's very nice and we feel like we've known each other for many years.
0:29:09 > 0:29:12So, very nice. Brought us all together.
0:29:12 > 0:29:14It's not a new concept about having to share food.
0:29:14 > 0:29:19And it's actually what we do, or used to do, at home.
0:29:22 > 0:29:25Erm... "Stop by the Upper Room any time."
0:29:25 > 0:29:26There you go.
0:29:26 > 0:29:28'It's been really nice'
0:29:28 > 0:29:31communicating with people as well, with strangers.
0:29:31 > 0:29:33And then just getting to know one another.
0:29:33 > 0:29:37I reckon Ian should get the collection plate out now,
0:29:37 > 0:29:41and cash in on the feel-good factor at his Instant Restaurant.
0:29:41 > 0:29:44It might not be quite the evening he'd expected.
0:29:44 > 0:29:48But no-one's complaining and his diners are obviously happy.
0:29:48 > 0:29:54Which is more than can be said unfortunately for Judith's rather underwhelmed diners.
0:29:54 > 0:29:58"Ordinary"... "Nothing special"... Oh, dear.
0:29:58 > 0:30:01Let's just hope she can pull it back with her dessert course.
0:30:01 > 0:30:05She's ditching the Mediterranean theme altogether,
0:30:05 > 0:30:10and hopefully the Chinese influence as well, and is offering a choice of two French classics...
0:30:10 > 0:30:12Alsatian fruit tart with blueberries,
0:30:12 > 0:30:14or a chocolate croissant pudding.
0:30:14 > 0:30:18My husband's addicted to the Alsatian fruit tart.
0:30:18 > 0:30:22And everybody else is addicted to chocolate. So, good choice.
0:30:22 > 0:30:24They're a little bit lacking in adventure.
0:30:24 > 0:30:26But definitely playing it safe.
0:30:26 > 0:30:28But that means there's a bit of competition
0:30:28 > 0:30:30on the chocolate category.
0:30:30 > 0:30:32Let's see, shall we?
0:30:32 > 0:30:37Judith's chocolate croissant pudding is layered halves of croissant in dark chocolate sauce,
0:30:37 > 0:30:42made with rum and cinnamon, and left to marinade overnight.
0:30:44 > 0:30:46It's better if it soaks for 48 hours.
0:30:46 > 0:30:47But I did it yesterday afternoon.
0:30:47 > 0:30:52So, it's been soaking for just over 24 hours.
0:30:52 > 0:30:55Her chocolate pud will be cooked to order.
0:30:55 > 0:31:02And if it doesn't sweeten the deal with her diners, she's confident her Alsatian tart will.
0:31:02 > 0:31:06The recipe that I started with was actually a plum tart
0:31:06 > 0:31:08and it was made...
0:31:08 > 0:31:12The custard which I'm making at the moment was made with whipping cream.
0:31:12 > 0:31:18But somehow it tastes nicer with half-fat creme fraiche.
0:31:18 > 0:31:20A low-fat pudding?
0:31:20 > 0:31:22That's not very French.
0:31:22 > 0:31:26I've tried it on my helpers.
0:31:26 > 0:31:27I've tried it on my husband.
0:31:27 > 0:31:29And that's as far as it's gone.
0:31:29 > 0:31:32So, really it'll be all down to the diners to tell me tonight.
0:31:40 > 0:31:46Four hours later and all is about to be revealed, as the desserts are making their way to the diners.
0:31:50 > 0:31:54Let's hope these go down better than Judith's main courses.
0:31:59 > 0:32:03You like your toast being lightly done, or well done?
0:32:03 > 0:32:07I'm a lightly done person but they've done it well done.
0:32:07 > 0:32:08That's not sounding good.
0:32:08 > 0:32:12That's a shame, that...
0:32:12 > 0:32:14Well, you can always swap.
0:32:15 > 0:32:17There's a deal going on here.
0:32:18 > 0:32:20Thank you.
0:32:20 > 0:32:24It might have either been the croissant a little bit overdone,
0:32:24 > 0:32:27or the chocolate a little bit too bitter.
0:32:27 > 0:32:30But it tasted a little bit too bitter, the chocolate.
0:32:30 > 0:32:33But the tart was really, really very nice.
0:32:35 > 0:32:38I'd just like to say I'll vote for the Alsatian tart.
0:32:38 > 0:32:41It's not too sweet. I think the berries are extremely nice.
0:32:41 > 0:32:43And they're not too tart like they can be sometimes.
0:32:45 > 0:32:47Very good. It looks nice.
0:32:47 > 0:32:48Looks like a snow storm.
0:32:48 > 0:32:54And in one last attempt to wow the diners, Judith decides to put in a personal appearance.
0:32:54 > 0:32:59And slips into a suitably chic little black number for the occasion.
0:32:59 > 0:33:03Good evening, ladies and gentlemen. Hi, I've been your chef this evening.
0:33:03 > 0:33:07Hi. I hope you've enjoyed your meal.
0:33:07 > 0:33:11In another 50 years I might do the same thing again.
0:33:11 > 0:33:12Thanks ever so much.
0:33:12 > 0:33:14- Thank you.- Thank you.
0:33:14 > 0:33:16Thank you very much.
0:33:18 > 0:33:20Ah, well that earned her a round of applause,
0:33:20 > 0:33:22which ought to be good news.
0:33:22 > 0:33:27Ian meanwhile is aiming to keep the faith with his theme
0:33:27 > 0:33:31by offering up Mexican-inspired desserts to round off his evening.
0:33:31 > 0:33:37His diners will be sharing a tequila lime tart and a chilli chocolate cake.
0:33:37 > 0:33:39Neither of the desserts are classic Mexican desserts
0:33:39 > 0:33:42but they use four Mexican staple ingredients.
0:33:42 > 0:33:45Chocolate, chilli, lime and tequila.
0:33:45 > 0:33:47And of course chocolate wins every time.
0:33:47 > 0:33:50And no-one can resist a little bit of booze.
0:33:50 > 0:33:52Well, they're a really good contrast.
0:33:52 > 0:33:55I personally would have the lime.
0:33:55 > 0:33:58And he's a very naughty vicar, having all that tequila.
0:34:01 > 0:34:05I think it's a bit late to worry about how much tequila's in the food,
0:34:05 > 0:34:07considering how much is already in the diners.
0:34:07 > 0:34:13Continuing the theme, the tart is actually inspired by another boozy classic.
0:34:13 > 0:34:15The tart we're making is a...
0:34:15 > 0:34:17Is a homage to Margaritas.
0:34:17 > 0:34:21So, we've got a bit of tequila in the filling as well.
0:34:21 > 0:34:26Just to add a little bit of... authentic Mexican flavours.
0:34:26 > 0:34:33As well as the tequila, Tubby's tart filling is made up of condensed milk, lime juice, eggs and sugar,
0:34:33 > 0:34:38all of which is poured into a base of crushed biscuits before being baked.
0:34:38 > 0:34:40How long for, Tubby?
0:34:40 > 0:34:45The tarts will go into the oven for... How long?
0:34:45 > 0:34:4830 minutes. Something like that.
0:34:48 > 0:34:50I haven't read the recipe. Well, I have.
0:34:50 > 0:34:51But I haven't reviewed it.
0:34:53 > 0:34:55Bad sous-chef!
0:34:55 > 0:34:57Bad sous-chefs, tarts and vicars.
0:34:57 > 0:35:00What kind of a restaurant is this?
0:35:01 > 0:35:05Dessert number two is a Mexican chocolate cake with a bit of chilli for extra zing.
0:35:05 > 0:35:09We'll see if it gives it too much of a kick or not.
0:35:09 > 0:35:11It'll...
0:35:11 > 0:35:15The companions will be the ones who are the judge
0:35:15 > 0:35:18of whether or not it's too much chilli.
0:35:18 > 0:35:22Chocolate and chilli? Not exactly ending the evening with a whimper, is he?
0:35:22 > 0:35:26The cake is put aside to be baked later.
0:35:26 > 0:35:32Though, as it turned out, it also ended up doubling as an impromptu birthday cake for Terry.
0:35:32 > 0:35:33< Whoo!
0:35:34 > 0:35:39A chilli Mexican cake personally delivered by singing vicars.
0:35:39 > 0:35:42I think she'll definitely remember this birthday.
0:35:42 > 0:35:44THEY SING HAPPY BIRTHDAY
0:35:49 > 0:35:53Not exactly a choir of angels but it's the thought that counts.
0:35:53 > 0:35:58And it looks like Ian's shared dining experience is having the desired effect.
0:35:58 > 0:36:01'It may not be in the way that I thought it was going to be.'
0:36:01 > 0:36:03But they're having a great night.
0:36:03 > 0:36:09And that's good. And I found out that six ladies, who are here together, have invited the other four -
0:36:09 > 0:36:11who don't know each other -
0:36:11 > 0:36:15out on the town tonight. So, I think that's a success.
0:36:15 > 0:36:20That they invited each other out straightaway is absolutely brilliant.
0:36:20 > 0:36:23Absolutely brilliant. And I'm chuffed about that.
0:36:23 > 0:36:28# For she's a jolly good fellow For she's a jolly good fellow
0:36:28 > 0:36:29# And so say all of us.... #
0:36:30 > 0:36:36And according to Tubby, the tequila lime tart turns out to be less a cocktail-based dessert,
0:36:36 > 0:36:39and more a symbol of the human condition.
0:36:39 > 0:36:43The amount of icing sugar on there, compared to the amount of lime,
0:36:43 > 0:36:47really is a metaphor for this spiritual evening really.
0:36:47 > 0:36:48It's about life.
0:36:48 > 0:36:52The icing sugar represents how life gives us a lot but also...
0:36:52 > 0:36:55it also takes away a lot too. And hence the lack of lime zest there.
0:36:55 > 0:36:59Ah, but what does the absence of lime symbolise?
0:36:59 > 0:37:02The real reason of course is, I've run out of limes.
0:37:02 > 0:37:04Oh, I think I prefer the first version, Tubby.
0:37:04 > 0:37:06Let's try the margarita tart.
0:37:06 > 0:37:09But are those desserts divine or disastrous?
0:37:09 > 0:37:12Got a very unusual taste to it.
0:37:12 > 0:37:15It's so nice because it's very light.
0:37:15 > 0:37:18GENERAL CHATTER
0:37:22 > 0:37:25This for me is the highlight.
0:37:25 > 0:37:27This margarita is gorgeous.
0:37:27 > 0:37:29< Really, really fab.
0:37:29 > 0:37:32Well, everyone's making the right noises and faces.
0:37:32 > 0:37:36But the last word has to go to the birthday girl.
0:37:36 > 0:37:38Absolutely gorgeous.
0:37:38 > 0:37:42- Quite lemony, isn't it? > - Very light. >
0:37:42 > 0:37:43That is gorgeous.
0:37:43 > 0:37:46Praise the Lord... and Ian and Tubby.
0:37:46 > 0:37:49That's got to deserve an extra few quid in the collection box, surely.
0:37:49 > 0:37:53In the meantime, a quick bev for the Rev is in order.
0:37:53 > 0:37:55And a well-deserved one too.
0:37:58 > 0:38:02So, the dishes have all been served and consumed.
0:38:02 > 0:38:07And now it's time for the diners to decide how much they think their evenings are worth.
0:38:07 > 0:38:12So, our cook's fortunes are entirely in their diners' hands.
0:38:12 > 0:38:14If I do it again, I'll let you know.
0:38:15 > 0:38:16Cheers. Bye-bye.
0:38:16 > 0:38:20Judith spent £124 on her fine dining.
0:38:20 > 0:38:25So, she'll need more than £12 from each of her guests to make a profit.
0:38:25 > 0:38:27Cheers, everyone. Thanks very much.
0:38:27 > 0:38:29Well done, really hard work.
0:38:29 > 0:38:31- Thank you.- Well done, us.
0:38:31 > 0:38:36Overall, the food was well-presented, tasty.
0:38:36 > 0:38:39The ambience was very nice. The staff was very nice.
0:38:39 > 0:38:40The food was nice.
0:38:40 > 0:38:43But not much more than you could have cooked at home yourself.
0:38:43 > 0:38:46I think it went as planned, really.
0:38:46 > 0:38:50Amazingly. I think we did what we set out to do.
0:38:50 > 0:38:54But what about the slight geography confusion with the menu?
0:38:54 > 0:39:00Yeah. If I went to a restaurant that I thought was Mediterranean which turned out to be French.
0:39:00 > 0:39:02I don't know whether I'd be that disappointed.
0:39:02 > 0:39:05It would depend on how good the food was.
0:39:05 > 0:39:09Doesn't a bit of France go on the Mediterranean?
0:39:09 > 0:39:12That's what I said, Judith. Though I'm not sure where China fits in.
0:39:12 > 0:39:16So, how are Ian and Tubby feeling?
0:39:16 > 0:39:20Despite things not going quite to plan and having lots of washing up to do.
0:39:20 > 0:39:26As they got used to the concept and got used to the idea of two priests serving them Mexican food,
0:39:26 > 0:39:30I think towards the end of the evening, I reckon they were being really positive.
0:39:30 > 0:39:32- Good night.- Thank you ever so much.
0:39:32 > 0:39:34It was a lovely experience. Lovely food.
0:39:34 > 0:39:38Ian spent £81 on his Mexican feast.
0:39:38 > 0:39:41So, he'll need to take just over £8 from each of his diners
0:39:41 > 0:39:43to break even.
0:39:43 > 0:39:44Good night!
0:39:44 > 0:39:46So, what did they make of it all?
0:39:46 > 0:39:49Ian himself was fantastic.
0:39:49 > 0:39:52Didn't like him preaching a little bit too much.
0:39:52 > 0:39:55I thought he could have cut that down a little bit.
0:39:55 > 0:39:58- Absolutely fantastic experience, wasn't it? - Yeah, really good meal.
0:39:58 > 0:40:01Never had anything like this before so, really enjoyed it.
0:40:01 > 0:40:05- Thought the host was fantastic. I'd love to do it again some time.- Yup.
0:40:05 > 0:40:10It's the whole idea of sharing food amongst people who we don't know,
0:40:10 > 0:40:15actually was a really, really good idea. And I thought that was brilliant.
0:40:15 > 0:40:19We all...engaged with one another.
0:40:19 > 0:40:23Which I think was...really fantastic.
0:40:23 > 0:40:27And something like tonight just makes it clear that just how different people are.
0:40:27 > 0:40:33And that the most different of people can actually have fun
0:40:33 > 0:40:36and serious conversations with each other over nice food
0:40:36 > 0:40:38and can have a good night together.
0:40:38 > 0:40:42They went home...ten friends.
0:40:43 > 0:40:44And they want to come back.
0:40:44 > 0:40:47That's pretty good as well. They want to come back next week.
0:40:47 > 0:40:50They've already told me they're going to show up at seven.
0:40:53 > 0:40:55Guys, you both survived.
0:40:55 > 0:40:58It had to be a completely exhausting experience.
0:40:58 > 0:41:02It certainly felt that way looking at you both at points.
0:41:02 > 0:41:04- Is that true?- Yes, it was.
0:41:04 > 0:41:07In a masochistic sort of way I enjoyed it. But it was really tiring.
0:41:07 > 0:41:10Judith, what was the best for you?
0:41:10 > 0:41:13I think when the first plates came back and they'd eaten it.
0:41:13 > 0:41:15I felt a bit more confident then.
0:41:15 > 0:41:18I think if somebody had sent something back,
0:41:18 > 0:41:21that would have really unnerved me.
0:41:21 > 0:41:23And how did it feel when you went out to meet the guests?
0:41:23 > 0:41:26It was really good actually. I mean, they clapped and were really nice.
0:41:26 > 0:41:29And afterwards some people came and wanted to speak to me
0:41:29 > 0:41:32which was really nice as well.
0:41:32 > 0:41:36But it's weird. I was so tired I could have done anything, I think, at that point.
0:41:36 > 0:41:38- You just didn't care?- No.
0:41:38 > 0:41:40SHE LAUGHS
0:41:40 > 0:41:42OK, Ian. You were the complete opposite.
0:41:42 > 0:41:44You spent a lot of time with your diners.
0:41:44 > 0:41:48Well, the concept about a spiritual dining experience,
0:41:48 > 0:41:52I wanted to be a part of that. And guide it along.
0:41:52 > 0:41:58So, how did you feel when that first rather colourful explosion of characters came into your home?
0:41:58 > 0:42:02Was there a part of you that thought, "What am I going to do with this lot?"
0:42:02 > 0:42:05There was a large part of me that was like that.
0:42:05 > 0:42:09- Yeah.- But I thought I have made dinner for all sorts of people.
0:42:09 > 0:42:14I've entertained lots of different people in lots of different moods and states of mind.
0:42:14 > 0:42:17And I'm just going to roll with it.
0:42:17 > 0:42:19So, that's what we did.
0:42:19 > 0:42:25OK, I'm sure you'd both like to know if you made any profit at all.
0:42:25 > 0:42:28OK, Judith. You spent £124.
0:42:28 > 0:42:31Your diners donated £135.
0:42:31 > 0:42:35Which means you made a profit of £11. So, how'd you feel about that?
0:42:35 > 0:42:38I thought they would have paid a bit more.
0:42:38 > 0:42:41I think sometimes people are just a bit stingy.
0:42:41 > 0:42:43Well, you might be right.
0:42:43 > 0:42:47I don't it's necessarily anything you did. So, there's your cash.
0:42:47 > 0:42:49Oh, thank you.
0:42:49 > 0:42:54And, Ian, you spent £81.
0:42:54 > 0:42:59- Your diners donated £213.- Wow!
0:42:59 > 0:43:02So, you made a profit of £132.
0:43:02 > 0:43:05- So, that's yours. - Wow, thank you. I'm very surprised.
0:43:05 > 0:43:07- Yeah.- I'd no idea...
0:43:07 > 0:43:11I mean, of course conversations happened about it. I had absolutely no idea.
0:43:11 > 0:43:14Anywhere from, they were going to pay a fiver to who knows what.
0:43:14 > 0:43:19So, I'm quite surprised. Thank you.
0:43:19 > 0:43:21Well, I think you were both real stars.
0:43:21 > 0:43:24Two fabulous cooks, two brilliant evenings.
0:43:24 > 0:43:26And thank you for watching.
0:43:26 > 0:43:29And I'll see you next time on Instant Restaurant.
0:43:52 > 0:43:54Subtitling by Red Bee Media
0:43:54 > 0:43:56Email Subtitling@bbc.co.uk