Episode 6 Instant Restaurant


Episode 6

Amateur cooks battle to see if they can create a restaurant in their homes. In Salford, two neighbours lock horns with old-fashioned baking versus a high-end gourmet menu.


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Transcript


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Two amateur cooks are converting their homes into instant restaurants.

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-Never try and open a restaurant in the world's smallest flat!

-Voila!

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They've each been given just one day

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and a budget of up to £200...

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It came out in one piece, which is the most important thing.

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..to impress 20 strangers who will be coming to dinner.

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Hello! All right?

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At the end of the evening, they'll decide how much, or how little, to pay.

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I'm dead impressed!

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It was obvious they hadn't realised how long it was going to take to prepare.

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Oh, I haven't put the pears in!

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-Fish slice.

-Fish slice.

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Can they do enough to impress their diners and make any money?

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Hello and welcome to Instant Restaurant.

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Two amateur cooks are opening restaurants in their own homes

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hoping that their diners will pay enough money

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for them to make a profit,

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so have today's cooks got what it takes to succeed?

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Today we're off to Salford in Manchester for battle of the neighbours.

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These might look like traditional terraced houses,

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but behind these Coronation Street exteriors lie totally transformed cosmopolitan interiors.

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And tonight, two of these houses will be transformed once more, this time into instant restaurants.

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The first of today's cooks is graphic designer, Becky Sharpy.

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Just like her house, she's traditional, with a twist

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and that is also the concept for her restaurant...

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I love 1940s style old-fashioned ingredients but done in a modern, nice way.

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Cheap ingredients make brilliant recipes.

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Just around the corner lives account manager, Jason Hope, who has high hopes for his restaurant.

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The food we've gone with is very much gourmet-led. A combination of flavours

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and ingredients that maybe people wouldn't use ordinarily every day

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purely because of the time involved in putting those together.

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Becky and Jason are both confident cooks,

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but this challenge is about more than just food.

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Get out of my kitchen!

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They also have to transform their homes into inviting restaurants and when they open their doors,

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the atmosphere they create could have a big influence on how much money they take.

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Becky is being aided and abetted by her sister Minnie.

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Oh, my God, I'm so stressed right now. Where's the bowl?

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As well as cool, unflappable boyfriend, Phil.

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It's chaos, absolute chaos.

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Let's hope they all simmer down before the guests arrive.

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Round the corner, Jason is going for a luxurious but funky feel to his restaurant.

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He'll be doing the food and his two glamorous assistants,

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wife Carmen and step-daughter Cassie, will be serving it up...

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provided they can cope with the pressure.

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THEY LAUGH

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

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Becky needed £149 for her night, so to make a profit,

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her guests will have to pay nearly £15 a head.

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Jason asked for a tiny bit more -

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£159, so his guests will each have to pay

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nearly 16 quid a head for him to break even.

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Could be a close call.

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So, today's a first.

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Two neighbouring restaurants vying for supremacy with

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traditional dishes going head to head with glamorous haute cuisine.

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20 hungry guests are about to descend on the street.

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Hello! Welcome, welcome.

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-Come in.

-And by the end of the evening

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it will be entirely up to them how much they pay

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for their experience. So if either Becky or Jason

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want to make a profit, they'll have to shine in Salford tonight.

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Over at Becky's, she seems to have made a very good first impression.

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It's done out really nicely, yeah.

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I like the menu and what they've done with the tablecloth. It's a lovely little house.

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While at Jason's, the guests are being relentlessly charmed

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by Carmen, Cassie and the contents of their bureau.

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My plan is just to get them plastered, basically.

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So, two neighbours, two very different restaurants.

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Arty-glam versus retro chic and both have got off to

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a flying start with first impressions,

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so now it's all about the menus.

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Time for starters.

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Becky is offering her diners a choice of

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hot stilton and vodka fondue served with home-baked bread and pears,

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or home-made ravioli stuffed with butternut squash and goat's cheese,

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all drizzled with sage butter.

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The stilton fondue I've never made before, but I really love the stilton from the local market

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and thought I'd give it a go, and the ravioli I make all the time.

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I really love it, so it always goes down well.

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Ravioli, I like the idea of that, I like pasta.

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The fondue, I'm not too sure.

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It's a bit like eating pizza at 2,000 degrees and burning the bridge of your mouth.

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This morning dawned bright and clear, and Becky was already out

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in what used to be called the backyard, harvesting nature's bounty.

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We're doing sage butter with the ravioli.

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We're going to take some sage leaves and then cook them in butter until they're really crispy, and they're so

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lovely, it's really nice. So we need quite a few to make a sage butter.

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Herbs can be expensive, especially when you're cooking for ten people.

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I can save quite a lot of money by using my own home-grown things.

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That's exactly the sort of sage advice that could mean the difference between profit and loss.

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Having sorted out the butter, all she needs is some ravioli to drizzle it on.

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I'm just rolling out this pasta here and then I've made a butternut squash

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and onion filling and crumbled some goat's cheese on top,

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and then seal it all up and serve it with a sage butter,

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which will be really nice. So we're just going to have to hurry

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because we're under a bit of time pressure...

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and... Ooh, cut some rings out.

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Just in case everyone orders this starter,

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Becky lovingly hand-crafts 30 ravioli,

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but she'd better get a move-on because there's only 45 minutes left before the guests are due to arrive.

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This pasta is just taking forever. I've got quite a bit more to make.

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Actually, I think this will be it, once we've done this, and there'll

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be enough once I've done this bit. Phil, do you want to start clearing?

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Because of the open-plan kitchen, the table is being used as a worktop,

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but with the guests about to sit down at it, it needs to be cleaned and laid pretty sharpish.

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Look at that! No-one would ever know.

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And with the guests safely seated and the orders in, it seems Becky was wise to make so much ravioli,

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because eight out of ten diners have now asked for it.

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I've burst a couple of ravioli because the heat in here has made them stick to the plates.

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I'm going to have to quickly run out a couple more upstairs.

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Hopefully, they'll be chatting and drinking for a couple more minutes.

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It's quite a quick starter, takes about five minutes to cook,

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so hopefully I'll spend about five minutes running it out.

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With her diners unaware of the small pasta disaster,

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Becky pops upstairs and sets up a temporary pasta-making station

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to discreetly rescue the situation.

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Having run up some new ravioli,

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Becky now whips up the last of her two starters.

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Yeah, this is stilton fondue, which is mainly stilton and then

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we've got a bit of mascarpone, which just gives it that kind of creaminess

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and kind of makes it a bit more fluid-like and then a shot of vodka.

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Cor! It's very stilton-y. A bit more mascarpone.

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Or possibly less vodka?

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But whatever the solution, it's time for those starters to

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put in an appearance,

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with the sage butter-dripped ravioli leading the charge.

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-Ravioli?

-Yes, please.

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-I'll get you some more wine in one minute.

-That's fine.

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Closely followed by the punchy stilton and vodka fondue,

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but will either of them be to the diners' tastes?

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It was really nice. I've never had stilton that way before.

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It was just... I mean, I do like stilton, but with the pears

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and the little pieces of bread that they did it with,

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it was the walnut bread, it was just really, really nice.

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Very professionally done, it was something that I'd really expect

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if I went to a really nice restaurant.

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I've had the butternut squash and goat's cheese ravioli

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and it was absolutely beautiful, couldn't fault it at all.

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It was really, really nice and, to be honest with you,

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the standard of the food was exceptional.

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It was really, really good, yeah. I'm dead impressed.

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It looks like everyone is, judging by all those empty plates,

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so Becky has got off to a flying start.

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Neighbour Jason has got a lot to beat.

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For his starter choices,

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Jason is making tiger prawns served with oven-roasted tomatoes,

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or more tomatoes, this time in a risotto,

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served with spicy Italian sausage and gorgonzola.

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The starters I'm serving this evening

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are designed to provide a gourmet experience

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with a blend of flavours that they ordinarily wouldn't put together for themselves.

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They both look really nice and I could probably eat them about ten times over.

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They're very posh and I think I've got a bit of competition.

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You may indeed, but with both starters cooked to order,

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Jason's challenge is getting everything ready at the same time,

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especially when his helpers don't really live up to their billing.

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Cassie, that's right, isn't it, darling?

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Six risotto, two without gorgonzola...

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Yeah, risotto, no gorgonzola... Yeah, yeah, two and then one.

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One, two, three, four prawns.

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-Four prawns.

-Four prawns.

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-Four risotto.

-Six risottos.

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Yeah, but four with gorgonzola, two without.

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No pressure, darling!

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Well, apart from the fact that risotto takes half an hour to cook.

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Fortunately, Carmen has a scheme to keep the diners occupied.

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My plan is just to get them plastered, basically.

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Actually, they seem like a friendly crowd, they'll just get on with it.

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They seem to be really up for the experience of doing something a bit different. So, yeah, it's all good.

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True to her word, Carmen keeps an endless flow of the "bring your own" drinks coming from the kitchen,

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although that's about the only thing that is.

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I've just told them that it might be ten minutes and they all said, "Fine, no problem."

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-Everyone's drinking and talking.

-They're all fine.

-Yeah.

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It all seems to be going very well at the moment.

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It does, actually, yeah! I'm really pleased!

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Fingers crossed it stays this way.

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Sadly, it's not likely to, seeing as the sausages for the risotto have only just gone in the oven.

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Carmen, over to you to keep them all entertained.

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THEY LAUGH

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Back in the kitchen, Jason's risotto is coming along slowly and steadily,

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but mostly slowly.

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We're OK at the moment.

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Nothing's going wrong, yet.

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They've been topping up our glasses nicely, but we have been waiting for quite a while now for starters.

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I think they've finally rumbled Carmen's plan.

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Come on, get those starters out!

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We've got four portions in here.

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We're just going to, literally, do them for three minutes a side.

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I can feel Jason's profits shrinking with every minute that ticks by

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and it seems even Carmen is losing the crowd.

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We have been waiting about an hour now for the food,

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so I'm not impressed with that.

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Come on, Jason, they must be ready now?

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OK, we're fine, we're just giving them a turn now, so it will be about another

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four minutes or so, maybe five just to get a nice bit of colour in them.

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-The risotto's done, we're just basically keeping it warm now.

-What?

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If it's done, get it out there!

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Oh, I forgot about the bangers! I think Jason nearly did as well.

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It's difficult in a domestic kitchen because you just don't have

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the same space available to you that you do in a commercial kitchen.

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Try taking some of the food out, then!

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Hopefully, we're not doing too badly.

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OK, it's time to start plating.

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Aah, finally!

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Ladies, prawns are to go.

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Thank you, Chef.

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An HOUR after the orders came in,

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the first of Jason's starters make it out into the restaurant.

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Wow. Thank you.

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-And one here has got...

-Thank you.

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-Pass that on to you.

-Oh, sorry!

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Don't lean on the diners,

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they're weak from hunger!

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Pass that down to Mark. There we go. Bon appetit.

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The presentation is great, yeah.

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Lovely. You can smell the garlic,

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there's certainly plenty of garlic in there, yeah.

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Go on, dig in! You must be starving!

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I wouldn't wait till the rest come out. We might be there all night!

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People who have got the prawns are waiting for everyone to get all the starters.

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I just feel like saying, "Just eat them, eat them!"

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-Tell them to start because I'm literally about a minute...

-OK.

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Finally, Jason plates up the risotto. Or should that be bowls-up?

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Then he carefully adds the sausage, slice by slice.

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A few drops of olive oil...

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-One second, don't get anywhere yet.

-OK.

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Wait for it!

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-A few torn basil leaves...

-OK, good to go? Yes, Chef!

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Yes, indeedy! Or at least the first two are.

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Two risotto without gorgonzola, so that's Vic and Jude.

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-Thank you.

-Lovely, thank you.

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Very nice!

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It looks lovely!

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So, in just four risottos' time, everyone can finally eat.

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The food looks nice, very nice.

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It smells great.

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But no-one will help themselves and it seems in the kitchen,

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no-one can help Jason.

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Why don't you let me rip these while you chop cheese? You're not that much of a control freak.

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-No, that's fine.

-I can rip leaves, look, look!

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-No, no.

-I'm ripping, I'm ripping, I'm ripping leaves!

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-Please don't.

-All right, OK. OK, but I just want to help!

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-Go.

-Yep.

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OK.

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-Fab, thank you very much.

-Thank you.

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Thank God for that!

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The last of the starters make it to the table and our polite and patient diners finally get to eat.

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But, was it worth the wait?

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Do you like it?

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-It's all right, yeah.

-It's a bit cold, though.

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It wasn't bad.

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The presentation could have been a little bit better I think.

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I was expecting something more than what I got.

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It was very difficult to get the risotto out of the bowl.

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It would have been better on a plate, so... But apart from that,

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I think it was a good effort.

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I had the tiger prawns.

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I thought they were really nice. Bit cold though.

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We were waiting for everyone to get theirs before we started to eat.

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An hour's wait for the starters?!

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It's already looking like it's going to be a long evening at Jason's.

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He's really got to pick up the pace

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or his diners are going to be there all night, but neighbour Becky

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has got off to a flying start with her home-grown fare

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and her diners are dead impressed, but can she keep it up?

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Becky is offering two main course choices at her Instant Restaurant.

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First, a traditional smoked fish pie topped with creamy saffron mash and served with green vegetables.

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And her second choice is rabbit stew with prunes, cooked slowly with onions and carrots.

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This hearty casserole features great big chunks of braised bunny.

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These are both old-fashioned recipes that are inexpensive to make,

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but they're really tasty and I'm on a bit of a "bring back rabbit" mission.

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Yeah, I like the sound of both of those.

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-They're both safe dishes, but probably more bistro than restaurant.

-Ooooh, Jason!

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Becky begins her rabbit stew by prepping the sauce.

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There is... How many do we need? Nine onions per person.

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They're the small onions, like shallots than onions.

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It's a little bit excessive, but it works.

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You can't really taste onion, which is ironic considering we're putting, what, 50.

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50 onions in one dish and you think they won't taste it!

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I would if someone fed me 50 onions and, with such industrial-sized portions

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and only domestic-sized pans, Becky has to cook her rabbit in two batches.

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I'm just trying to make sure that there's equal amounts

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of rabbit pieces and prunes in each one, so I'm just doing that.

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I think there's more carrot in this one.

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Each one...

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because you don't want to cut the kidneys too much, so we just...

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Ooooh, that's a lot of booze!

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This dish will have quite a kick!

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OK, so we're putting the lids on.

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That's everything in there, bouquet garnet, rabbit,

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all veg, bottle of wine, some prunes, lid on, give it a couple of hours and then it's a fingers-crossed meal.

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Just fingers-crossed that it comes out really nice.

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If they've never had rabbit, that's fine. They won't know what it tastes like.

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If the diners don't fancy casserole a la Watership Down,

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there's always the smoked fish pie, probably a few less onions in these.

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So, with the starters cleared away, how is that rabbit stew doing?

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The rabbit is all done, beautiful kind of falling off the bone rabbit.

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After my worry before, it's OK. Fish pies are out. They're just cooling a little bit to touch.

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-Are these definitely cooked all the way through? Have you checked?

-Yeah.

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Becky is serving the rabbit with posh fondant potatoes, slow-cooked in butter.

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All delicious? Yes. Healthy?

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Not really. First up is the fish.

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-Fish pie?

-Yes, please.

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Closely followed -

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Jason take note - by the rabbit stew.

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There might be the odd bone, but they're quite big, they're not little bones.

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-I've tried to pick some of them out.

-Thank you very much.

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So they'll definitely be bones to pick with the rabbit, but what about the dish in general?

0:19:030:19:08

A bit disappointed with the main, because I was quite looking forward

0:19:080:19:11

to having the rabbit, but no flavour apart from onions.

0:19:110:19:14

It might as well have been onion soup,

0:19:140:19:17

that's what it tasted like. So, sorry!

0:19:170:19:20

The rabbit was absolutely lovely, it fell off the bone,

0:19:240:19:27

it was cooked really, really well and it had vegetables with it.

0:19:270:19:31

The only small complaint I have is the potatoes weren't cooked quite enough.

0:19:310:19:37

They were slightly hard and slightly cold.

0:19:370:19:40

-And how about that smoky fish pie?

-They've got yellow fish in this.

0:19:400:19:46

Do you remember yellow fish?

0:19:460:19:47

If I'm being really critical I'd say they could have put another, a different variation of fish

0:19:500:19:56

in as well, because you've got the smokiness from the smoked haddock and it was really tasty,

0:19:560:20:01

but maybe slightly overpowering, maybe it should have had a bit of

0:20:010:20:04

balance with some salmon, some prawns in there, it would have made it

0:20:040:20:09

a better balanced meal, but I'm being ultra-picky there, it was tasty.

0:20:090:20:16

So, mixed reviews on mains but quite a lot of empty plates, and as her helpers clear them away,

0:20:160:20:21

Becky takes the opportunity for a little industrial espionage.

0:20:210:20:25

I'm just going to go down and have a look at Jason and see

0:20:250:20:28

how they're doing, maybe see his panicked face,

0:20:280:20:31

cos you can see straight into his kitchen. We can have a little look,

0:20:310:20:34

if he's doing really badly.

0:20:340:20:37

And then, we can let that rest.

0:20:440:20:47

Right.

0:20:470:20:48

He's got salmon on the side and he's looking at his watch every three seconds,

0:20:480:20:52

or one second actually, so he must be a bit harangued. We've finished mains

0:20:520:20:56

and they haven't even got their mains out. They've been here since half six.

0:20:560:21:00

So, while Becky's diners take a breather after polishing off

0:21:000:21:04

their mains, Jason's haven't even started theirs yet!

0:21:040:21:08

Let's hope they'll be well worth the wait.

0:21:080:21:11

His first choice is salmon with a new potato crust, vanilla pomme puree and asparagus.

0:21:110:21:18

He'll also be cooking venison with sweet potato mash and a burgundy sauce with shallots.

0:21:180:21:26

And, astoundingly, just like his starters, both dishes are being cooked to order.

0:21:260:21:30

What could possibly go wrong?

0:21:300:21:32

Apart from the things that already have.

0:21:320:21:35

The main dishes are all about continuing the gourmet experience and the theme of the evening.

0:21:350:21:39

Clearly, venison is the more expensive of our dishes,

0:21:390:21:43

however, we're hoping it's going to provide a flavour sensation.

0:21:430:21:46

These are luxurious classics, but it's a bit risky because you've got

0:21:460:21:50

to cook both at the last second but if anyone can do it, Jason can.

0:21:500:21:53

Aah, that's nice!

0:21:530:21:55

Let's see if she's right.

0:21:550:21:57

I need the potato to stay warm whilst I rinse the ricer.

0:21:570:22:01

Well, why don't I do that while you're doing something else?

0:22:050:22:09

I can do that, I can rice.

0:22:090:22:11

But we've only got one ricing machine.

0:22:110:22:13

But it's going to take ages.

0:22:130:22:15

-Why can't I just do this while you're doing that?

-Yeah, that's fine.

0:22:150:22:20

-OK. Cassie, has everyone got a drink, everyone's fine?

-Everybody's got a drink, everybody's fine.

0:22:200:22:25

Everyone except Jason.

0:22:250:22:27

Carmen, get him a drink!

0:22:270:22:29

Rejecting all offers of help he ploughs on with the mains, topping

0:22:350:22:40

off his salmon with slices of new potatoes, raw new potatoes that is!

0:22:400:22:45

-So I'm going to cook the fish on the tray.

-OK.

0:22:450:22:48

I'm looking forward to it. It has to be pink, it must be pink. Looking forward to it.

0:22:480:22:52

Let's hope it's on time.

0:22:520:22:55

It's slowing down a little bit.

0:22:550:22:56

Three diners have chosen salmon and seven have gone for venison.

0:22:560:23:00

Let's also hope it's cooked, because with limited hob and pan space,

0:23:000:23:05

Jason has to improvise and sear his salmon on a baking tray.

0:23:050:23:09

Are they going in the oven now?

0:23:090:23:11

-In a minute.

-Great.

0:23:110:23:13

They're a bit burnt there.

0:23:130:23:16

Too much heat on this side, I think.

0:23:160:23:18

Don't worry, Jason. The diners are so hungry they probably won't mind the burnt bits!

0:23:180:23:23

-It's ten to nine.

-Ten to nine...

0:23:230:23:25

-So hopefully we'll be serving at...

-About 15 minutes.

0:23:250:23:30

-..five past nine.

-No, no.

0:23:300:23:32

-15 minutes?

-It's going to be more like ten past.

0:23:330:23:36

OK, so nine to five past nine, hopefully we'll be serving.

0:23:360:23:39

Also, the most important thing is that the food is going to be really nice and I think people are prepared

0:23:390:23:45

to wait an extra 10-15 minutes to get perfect food, and they seem like really nice people, they seem to be

0:23:450:23:52

enjoying themselves so, you know, hey, just keep pouring the drink down them, that's what I say!

0:23:520:23:57

We know, you've been saying it all night!

0:23:570:23:58

I hope the wine doesn't run out before everyone's patience does.

0:23:580:24:02

We are still waiting for our mains and we haven't met the host.

0:24:020:24:06

We've met the two ladies but not the actual man who's cooking, which it would have been nice to meet him

0:24:060:24:13

because I thought you met your host before you actually ate, but we haven't met him.

0:24:130:24:18

It would just be nice to say, "Hi," even if he popped his head around

0:24:180:24:22

the corner and said "Hi." Yeah, yeah, yeah.

0:24:220:24:25

-"The food will be here soon," that will be good.

-Good, but likely?

0:24:250:24:28

I'll give it another couple of minutes before I flip them and then as soon as we flip them,

0:24:280:24:33

we'll get the salmon in, because the salmon will take as long as the venison will take.

0:24:330:24:38

I might give it a couple of minutes cos I want to take the venison off and rest it for a minute,

0:24:380:24:42

so I'll just delay putting the salmon in by a minute or two.

0:24:420:24:45

Oh, no, not another delay!

0:24:450:24:47

I don't think the starving hordes can take much more.

0:24:470:24:50

-It's nine...

-9:15.

0:24:500:24:52

9:15, so...

0:24:520:24:55

three hours...

0:24:550:24:57

-It was 8pm when we were waiting for our starters.

-Was it 8pm?

0:24:570:25:00

-Is there anything we can be doing?

-No, not at the moment.

0:25:000:25:03

-Are you sure? Stirring?

-Yep.

0:25:030:25:04

Jason lets the venison relax, while he gets out the three orders

0:25:070:25:11

of salmon with new potato and charcoal topping.

0:25:110:25:14

Remind me, three of the...

0:25:140:25:16

Three salmon, seven venison.

0:25:160:25:18

-OK.

-Five, three and ten.

0:25:180:25:22

But as Jason finally prepares to send out the salmon, Carmen flags up a small quality control issue.

0:25:280:25:35

Wouldn't it have been better to substitute that middle one for that one?

0:25:350:25:39

No, they're going.

0:25:390:25:40

-OK, fine, it's just that that's burnt.

-OK, fine, OK.

0:25:400:25:43

I know what you're like about being a perfectionist, but at the end of the day...

0:25:430:25:47

-Mum.

-No, no, no, because if it goes out...

-Fish slice, come on.

0:25:470:25:50

-Fish slice.

-Fish slice.

0:25:500:25:52

If it goes out and it's not right, then, you know, and somebody says they don't like it because

0:25:520:25:56

the potatoes are burnt, I'd send that back in a restaurant.

0:25:560:25:59

-You're right, you're right.

-So, I'm right.

0:25:590:26:01

I would send it back.

0:26:010:26:04

-OK, whatever.

-Yeah! He shoots, he scores!

0:26:040:26:09

I'll get those out and then whilst you're gone, I'll be plating the venison.

0:26:090:26:13

So, more than an hour after the starter saw the light of day,

0:26:160:26:20

the main courses start emerging from the kitchen.

0:26:200:26:23

But this time, no-one stands on ceremony,

0:26:250:26:28

they just grab their cutlery and get stuck in, in more ways than one.

0:26:280:26:32

What's the sauce like?

0:26:320:26:34

I can't taste the vanilla in it.

0:26:340:26:36

Back in the kitchen, Jason is losing his cool, as well as his utensils.

0:26:360:26:40

-What is it that you're looking for?

-The big spoon I took off you before.

0:26:400:26:43

The dessert spoon.

0:26:430:26:46

-Jay, don't do that, you'll burn yourself.

-I just had it in my hand.

0:26:460:26:49

You might have just had it in your hand, but you've not got it now, but a spoon's a spoon.

0:26:490:26:53

What would you know? A chef wouldn't really worry about that too much.

0:26:530:26:58

So just get a spoon and just put it out. Come on, move!

0:26:580:27:02

Right. My suggestion is, ladies, that the larger pieces

0:27:020:27:05

go to the gentlemen, the smaller steaks go to the ladies, OK?

0:27:050:27:09

Aah! An old-fashioned northern man.

0:27:090:27:13

But, in the dining room, the man with the salmon has found something else to complain about.

0:27:130:27:18

I was expecting it to be cooked and I don't think it is.

0:27:180:27:22

It's quite crunchy. So, I don't really fancy it.

0:27:220:27:26

I'm going to leave that, but the salmon is amazing, really nice.

0:27:260:27:30

Well, that's the main thing and at long last, the venison appears.

0:27:300:27:34

-Thank you.

-Bon appetit, enjoy.

0:27:360:27:40

Was it worth the wait?

0:27:400:27:43

-Oooh!

-Oh, dear!

0:27:430:27:45

-She doesn't look too impressed!

-What did you order yours as?

0:27:450:27:48

Well done.

0:27:480:27:50

No sooner do the dishes leave the kitchen then they begin coming back again.

0:27:530:27:58

Can I have mine a bit more well done, please?

0:27:580:28:00

-I'm sorry about that.

-It's all right. Thank you.

0:28:000:28:05

Sorry, it's cold. Thank you.

0:28:070:28:10

Sorry, guys, do you need it more cooked?

0:28:100:28:12

Sorry.

0:28:120:28:13

-OK, right.

-I think it was one of the girls that wanted it well done.

0:28:130:28:17

I think she ended up getting a particularly rare one.

0:28:170:28:20

Frying pan, please. Quickly.

0:28:200:28:22

Just give it a quick swill-out.

0:28:220:28:25

I asked for the Venetian, it was supposed to be medium to well-done

0:28:250:28:30

-and I actually... Was that too loud?

-LAUGHTER

0:28:300:28:33

Venison! Venetian!

0:28:350:28:39

I asked for the venison...

0:28:400:28:42

SHE LAUGHS

0:28:420:28:44

Shut up!

0:28:450:28:48

I've asked for the venison medium to well done and it came in medium rare,

0:28:480:28:55

so I just asked for it to be taken back to be cooked properly.

0:28:550:28:59

That was wrong, weren't it!

0:29:020:29:03

One of the diners... Typical of any restaurant is that

0:29:030:29:06

sometimes the meat's not quite cooked for them, so that's fine.

0:29:060:29:09

We'll just give it another minute or two.

0:29:090:29:12

OK, right. Take the plate.

0:29:150:29:19

Be careful, the plate's sizzling. I put it back in the oven

0:29:240:29:28

while he was cooking your meat, so it might be hot.

0:29:280:29:31

Actually, it hasn't, but if it had, it might have been much quicker.

0:29:410:29:47

-No, no, no.

-Sorry.

0:29:520:29:55

So finally, everyone gets their main course cooked how they like it,

0:29:570:30:02

but an hour and twenty minutes after the starters.

0:30:020:30:05

The sweet potato was excellent, it was really nice, lots of butter in it

0:30:050:30:09

and was nice and smooth, lots of flavour.

0:30:090:30:12

I had the venison and I have to say it was fantastic.

0:30:120:30:16

It was fantastically cooked, it was medium to exactly how I ordered it.

0:30:160:30:20

All in all, it was an excellent main course.

0:30:200:30:25

But behind closed doors, the verdicts are not so forgiving.

0:30:250:30:29

It was obvious that they hadn't realised how long it was going to take to prepare

0:30:290:30:33

the meals because I think both times we were waiting for about 40 minutes.

0:30:330:30:38

-Yeah.

-And so the general conversation around the table was, you know, "Where's the food?"

0:30:380:30:43

You're prepared to wait for a long time for your food if

0:30:430:30:47

it's come out and it's top quality, but like I say, it was a bit cold.

0:30:470:30:50

It was just, by that point, I'd got so hungry that I didn't really want to send it back, so...

0:30:500:30:56

Oh, dear! I just want to get in there and help poor Jason speed up,

0:30:560:31:01

but he wants to do everything on his own.

0:31:010:31:03

At least his diners are really enjoying the food when it finally arrives at the table.

0:31:030:31:09

Meanwhile, Becky's rabbit stew and fish pie is getting mixed reactions,

0:31:090:31:14

so, there's everything to play for as we head into desserts.

0:31:140:31:18

Becky is creating new versions of two well-loved classics.

0:31:180:31:23

There's either a rich treacle tart with pears served with clotted cream

0:31:230:31:29

or a timeless favourite, homemade bakewell tart served with a shot of cherry milkshake on the side.

0:31:290:31:37

I love making pastry. My mum taught me how to make pastry and I spent summers in France eating pastry,

0:31:370:31:42

but these are two great classic British puds but with a modern twist.

0:31:420:31:46

There's a milkshake shot with one and pear and ginger with the other, treacle tart.

0:31:460:31:50

I'm aware she really likes her pastry-baking.

0:31:500:31:53

Two tarts is no choice. However, I really do like the idea of the shot of milkshake, very gourmet.

0:31:530:31:59

The pastry queen made her bakewell tart early in the day.

0:31:590:32:03

Just as well, perhaps, because it meant the diners weren't put off by the sight of it.

0:32:030:32:08

Nice and springy.

0:32:080:32:10

But after a quick short back and sides...

0:32:100:32:13

This is our home-made cherry jam, and then just like a kind of almond

0:32:130:32:17

cake kind of thing in the middle and then just pastry.

0:32:170:32:20

It worked out really well too, so I'm pleased.

0:32:200:32:22

The treacle tart is made last-minute so it can be served piping hot straight from the oven.

0:32:220:32:27

I hope the curse of the cook to order doesn't strike here!

0:32:270:32:30

It looks disgusting, smells amazing.

0:32:300:32:32

This treacle tart is like

0:32:320:32:35

egg and syrup, basically.

0:32:350:32:37

We're just going to pour that in here.

0:32:370:32:40

Ooops, slop it over the edge just a little bit,

0:32:400:32:43

yeah, like this, and it looks a bit weird.

0:32:430:32:46

Isn't it supposed to be pear and treacle, Becky?

0:32:460:32:49

Ow, it's hot! With oven gloves. Put it in the oven with oven gloves.

0:32:490:32:53

Becky, you've forgotten something.

0:32:530:32:56

It's a little bit weird-looking. Oooh, I haven't put the pears in!

0:32:560:32:59

Pears!

0:32:590:33:02

So what you do is put the pears in and then you put the treacle around it.

0:33:020:33:06

Watch, watch, watch out. It's slipping, slipping, slipping.

0:33:070:33:10

Oh! We have a falling...

0:33:100:33:12

If you half-close your eyes,

0:33:200:33:23

it's like a dessert version of Stonehenge.

0:33:230:33:26

Then we cross our fingers and hope that it's done in time for everybody.

0:33:310:33:35

If not, we drink the vodka.

0:33:350:33:38

After what looks like slightly too long in the oven, the pear tart is ready to serve.

0:33:380:33:44

Plating up the treacle tart and the cherry bakewell tart desserts.

0:33:440:33:51

And with a shot of cherry milkshake, so is the bakewell.

0:33:510:33:55

Is that a bakewell over here?

0:33:570:33:59

-Yes, please.

-There you go, with a shot of cherry milkshake.

0:33:590:34:04

-Bakewell.

-Thank you very much.

0:34:040:34:06

-I don't like the milkshake, though.

-Taste mine.

0:34:100:34:14

I've got the bakewell tart.

0:34:140:34:19

It's really nice. To be honest with you, it's a refreshing change

0:34:190:34:22

to have it with a milkshake and it's really, really nice.

0:34:220:34:29

It's nicer than having it with cream or ice cream.

0:34:290:34:33

It's lovely, it really is nice.

0:34:330:34:36

For dessert I had the cherry bakewell, which I thought was fantastic.

0:34:380:34:42

It was really nice. I felt guilty leaving half of it. It wasn't because I didn't enjoy it,

0:34:420:34:46

it was just that I was absolutely stuffed and I thought the flavours

0:34:460:34:49

were great and I really liked the little twist with the milkshake, so I thoroughly enjoyed it.

0:34:490:34:54

I had the pear tart.

0:34:540:34:56

It was the sweetest thing I've had in a very long time.

0:34:560:35:00

It was enjoyable, but a tad overdone.

0:35:000:35:04

So, mostly thumbs-up for the tarts.

0:35:040:35:07

Oh, what can Jason do to match that?

0:35:070:35:11

For his desserts, Jason is making a chocolate pavlova

0:35:110:35:15

with cream and vodka infused raspberries,

0:35:150:35:20

and individual chocolate lava cake served hot with cream.

0:35:200:35:25

And, you've guessed it, he's making the cakes to order.

0:35:250:35:28

I don't know if I can bear to watch any more!

0:35:280:35:31

The lava cake is all about a bowl of surprise and with the pavlova, I've only ever made it once before

0:35:310:35:36

and then it took two attempts, so I'm hoping today it will be a bit more successful.

0:35:360:35:40

They both sound really lovely, but they are dinner party classics.

0:35:400:35:44

Maybe he's playing it a little bit safe.

0:35:440:35:46

Well, if he is, it would be a first.

0:35:460:35:49

He began the pavlova just after lunch, but made the error of adding

0:35:490:35:52

the sugar before the egg whites were stiff peaks. We've all done it.

0:35:520:35:57

I'm just a little worried that this is actually...

0:35:570:36:02

not working.

0:36:020:36:03

I'm not entirely convinced at this stage that it's...

0:36:050:36:08

thickening properly and it's just not turning to...

0:36:080:36:11

I think we're going to have to start again with the meringue base, so...

0:36:130:36:19

the moment of truth...

0:36:190:36:21

it's just too runny, unfortunately.

0:36:210:36:25

It should be... It's just too liquefied.

0:36:250:36:28

Take two, used up all the eggs, though he still needs some for his second dessert.

0:36:370:36:43

We've sent out supplies for more eggs simply because we've got

0:36:430:36:47

the chocolate lava cakes to make yet and just in case for whatever reason

0:36:470:36:53

it doesn't work this time, then we might need some, but I'm sure we'll be fine.

0:36:530:36:57

Now we can actually start to add the sugar, so I'm happy

0:37:020:37:05

the consistency of the eggs this time is a lot better.

0:37:050:37:07

So here goes.

0:37:070:37:10

-Voila!

-Success, second time around.

0:37:170:37:21

And, after adding chocolate,

0:37:250:37:28

spreading it on a baking sheet...

0:37:280:37:31

..and going into a low oven until cooked,

0:37:320:37:36

all it needed was whipped cream and vodka infused raspberries to complete the first dessert.

0:37:360:37:43

Looking good so far, but the lava cakes could still make or break the night.

0:37:440:37:49

Eggs and sugar are beaten together, melted dark chocolate is added along

0:37:490:37:54

with flour and cocoa, and each cake is cooked to order in a ramekin.

0:37:540:37:59

It's been a long, bumpy night for Jason, but can he win back some

0:38:010:38:05

points with his desserts, starting with the pavlova?

0:38:050:38:10

It's absolutely delicious, I can certainly recommend it.

0:38:100:38:14

It's good.

0:38:140:38:15

Finally, the chocolate lava cakes leave the kitchen and although it's

0:38:180:38:23

-nearly closing time, no-one looks like leaving.

-It melts in your mouth.

0:38:230:38:27

It's delicious, isn't it?

0:38:270:38:29

I've got the chocolate dessert and it's absolutely fantastic.

0:38:310:38:36

Everybody loves a really chocolaty dessert!

0:38:360:38:38

Even the fussiest diners are won over.

0:38:400:38:44

We're having the chocolate lava cake and it's absolutely beautiful.

0:38:440:38:48

So, at last Jason's produced a triumphant dish,

0:38:480:38:52

but is it too little, too late?

0:38:520:38:54

And at Becky's, will that onion-y rabbit

0:38:540:38:57

have put paid to her chance of a profit?

0:38:570:38:59

So, the dishes have all been served and consumed, and now it's decision time.

0:39:010:39:07

The diners have to decide how much they think their evening is worth,

0:39:070:39:12

so our cooks' fortunes are entirely in their diners' hands.

0:39:120:39:15

Becky spent £149 on her menu of traditional dishes

0:39:150:39:20

with a chic twist, so to break even, the guests must leave an average

0:39:200:39:25

of nearly £15, but what do they think of their meal?

0:39:250:39:29

I really enjoyed it, but I was just a bit disappointed with the wait for the food.

0:39:310:39:35

I think they need to brush up a bit on their cookery skills, but lovely people, tried really hard,

0:39:350:39:39

but maybe need to concentrate a little bit on the basics.

0:39:390:39:43

I really enjoyed it, had the rabbit even though the kids will find out and tell me off.

0:39:430:39:48

Everything was lovely and, yeah, I've had a great time.

0:39:480:39:52

-Oh!

-Do you want some wine?

-Can I have the whole bottle?

0:39:520:39:57

Jason spent £159 on his high class cuisine,

0:39:570:40:01

so to break even, his guests must leave £16 each,

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but will those delays between courses

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make the diners reluctant to open their wallets?

0:40:080:40:11

I thought the company, the hosting was very good.

0:40:130:40:17

The meal was flavoursome, but a little bit cool for the main and the starter.

0:40:170:40:22

The dessert was absolutely beautiful.

0:40:220:40:25

The starter wasn't to my liking and the meat I had to send back,

0:40:250:40:30

but overall a very good night. I really enjoyed it.

0:40:300:40:34

All the people were really nice.

0:40:340:40:36

I would do it again. I'd have to really think about how

0:40:360:40:39

I was going to do it all, because it was very hard work, very hard.

0:40:390:40:44

Becky, Jason, I was totally exhausted after watching you both.

0:40:480:40:53

What a night!

0:40:530:40:55

Now, Jason, you were very particular about how you cook and your presentation.

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-Tell me why you wouldn't take any help?

-It's difficult.

0:41:000:41:03

When you know how you want to plate things, how you want things to look, you feel that you should just get on

0:41:030:41:09

and not ask for any help, really, but I think by the end of it, I was just like my head was going

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to explode, because there was just so much to remember, so...

0:41:140:41:18

I did wonder whether anybody was actually going to get fed!

0:41:180:41:20

THEY LAUGH

0:41:200:41:22

-You're very particular.

-Yes.

0:41:220:41:25

-You only do things your way.

-Afraid so.

0:41:250:41:27

I wanted to jump into that television and help you chop, steam.

0:41:270:41:30

-I think Carmen did at one point as well!

-Yes!

0:41:300:41:33

Now, let's pause on Carmen a bit.

0:41:330:41:35

-The most patient woman in the whole world.

-Absolutely.

0:41:350:41:38

When you watch it back, you're not going to believe it.

0:41:380:41:39

-She asked you about a thousand times whether you could do with any help.

-I know.

0:41:390:41:43

Tell me why you kept saying no?

0:41:430:41:45

It's difficult. When...

0:41:450:41:47

I think by the end of it I was just glad it was over.

0:41:470:41:49

What was your favourite part of the night?

0:41:490:41:52

I think actually doing the desserts because they were relatively easy

0:41:520:41:56

to do but more importantly it was the end of the night.

0:41:560:42:01

Oh, it's that end of the night moment.

0:42:010:42:03

I did go, "Oh, my God, I can relax a bit and I can go and get a drink.

0:42:030:42:06

"I can actually have something to eat now!"

0:42:060:42:09

-And Becky, my hat off to you that you pulled it all off in that very small space.

-Tiny space, yes.

0:42:090:42:16

And you were obviously completely different from Jason in that you

0:42:160:42:19

prepared a lot of stuff before, and that really paid off for you.

0:42:190:42:23

Yeah. I think that was the key.

0:42:230:42:24

That was what I was doing when I was planning the menu, because my mother always drills into me, "Don't do

0:42:240:42:30

"two hot things, make something in advance," so I thought if I make everything in advance and I

0:42:300:42:34

-just have to maybe do the vegetables, it would work out, and hopefully it did.

-Would you do it again?

0:42:340:42:39

I'd like to do it again. I think I would do a set menu and I would be a bit more organised.

0:42:390:42:44

I'd make everything in advance, but I'd definitely do it again.

0:42:440:42:47

-It would be good fun!

-So I suppose you'd both like to know whether you made any profit at all?

0:42:470:42:52

-It would be nice.

-OK.

0:42:520:42:54

Right, Jason, you spent £159.

0:42:540:42:58

Your diners donated...

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£162, which means you made a profit of £3.

0:43:010:43:06

-And you shall have it, Jason! There you go.

-Thank you.

0:43:060:43:09

And...Becky. Do you want to know?

0:43:090:43:13

No, I think I've done disastrously!

0:43:130:43:16

-OK. You spent £149...

-Right.

0:43:160:43:20

And...your diners donated £197!

0:43:200:43:23

-No way!

-Yeah, which means you've got a profit of 48 quid. Here you go!

0:43:230:43:27

Jason, we will have a drink with this!

0:43:270:43:29

Listen, I think you were both great, two fabulous cooks,

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so thank you very much,

0:43:340:43:36

and thank you and I'll see you next time on Instant Restaurant.

0:43:360:43:40

Subtitles by Red Bee Media Ltd

0:43:430:43:45

E-mail [email protected]

0:43:450:43:48

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. It's the battle of the neighbours in this episode of Instant Restaurant. Salford friends Becci Sharkey and Jason Hope lock horns with down-to-earth old-fashioned baking versus a high-end gourmet menu. But when the heat is on, who will crumble under the pressure?


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