0:00:02 > 0:00:05Two rival amateur cooks are converting their homes into restaurants.
0:00:05 > 0:00:09It's possible to see vegetarians as people who knit their own lentils.
0:00:09 > 0:00:14It's a slight risk, yes, but where's the fun if there's no risk?
0:00:14 > 0:00:18They've been given just one day and a budget of up to £200.
0:00:18 > 0:00:20I'm panicking, I'm panicking.
0:00:20 > 0:00:2220 strangers will be judging the results.
0:00:22 > 0:00:26How stupid am I on a scale of 1 to 10? 11.
0:00:26 > 0:00:30It'll be entirely up to the diners to decide how much or how little they pay.
0:00:30 > 0:00:34That was the nicest thing I've eaten forever!
0:00:34 > 0:00:36It was really blurgh!
0:00:36 > 0:00:40So, can the cooks deliver the goods and will either of them make any money?
0:00:46 > 0:00:50Hello and welcome to Instant Restaurant.
0:00:50 > 0:00:53Now, it doesn't matter how good a cook you think you are,
0:00:53 > 0:00:57creating an unforgettable menu for paying strangers
0:00:57 > 0:01:00has got to be the ultimate challenge,
0:01:00 > 0:01:03but today's rival cooks are confident
0:01:03 > 0:01:06they've got what it takes to pull it off and make a profit.
0:01:08 > 0:01:10First up, Paul Tobin from Taunton,
0:01:10 > 0:01:17a social worker, life coach, reiki healer and committed vegetarian.
0:01:17 > 0:01:21I've been a veggie since I was 21, so that's 32 years now.
0:01:21 > 0:01:25It was his reiki teacher who put him on the path to meat free dining.
0:01:25 > 0:01:28He said, "Be a vegetarian, it makes your vibes better,"
0:01:28 > 0:01:30and so I thought, "I can do that,"
0:01:30 > 0:01:32but I suspect I was one of those people who...
0:01:32 > 0:01:35Who would have become a veggie anyway.
0:01:35 > 0:01:38He's on a mission to give his diners the veggie vibe
0:01:38 > 0:01:40and pay top dollar for his fare.
0:01:40 > 0:01:42What I'm cooking tonight is...
0:01:42 > 0:01:45Is wholesome, but simple food
0:01:45 > 0:01:50and I think that's what will lift it out of this misconception
0:01:50 > 0:01:55that vegetarian food is in some way, well, like, weird.
0:01:55 > 0:01:58Oh, let's hope the diners won't find it weird.
0:01:59 > 0:02:01Paul's rival restaurant is opening its doors
0:02:01 > 0:02:04at imposing Chipley Manor on the edge of Dartmoor.
0:02:04 > 0:02:09At the helm is 58-year-old management consultant Andrew Strigner
0:02:09 > 0:02:13and when it comes to food, he's keen on the classics.
0:02:13 > 0:02:15Certainly my cooking tonight is very much
0:02:15 > 0:02:18traditional,
0:02:18 > 0:02:22but with maybe a couple of little surprises, I hope.
0:02:22 > 0:02:26His passion for food comes from his Italian grandmother.
0:02:26 > 0:02:29She was, in fact, a tailor but she was also a very, very good cook.
0:02:29 > 0:02:33I think, really, she taught me to love food, as well.
0:02:33 > 0:02:38And he's got his own idiosyncratic way of doing things.
0:02:38 > 0:02:42This is basically my mind map.
0:02:42 > 0:02:44Little roadmaps all the way around, you know?
0:02:44 > 0:02:48I have a torturous and convoluted mind, but...
0:02:48 > 0:02:50So I need a map sometimes.
0:02:50 > 0:02:52Good luck with navigating that, Andrew.
0:02:52 > 0:02:54I hope you don't find yourself up a dead end.
0:02:54 > 0:02:58Now, Andrew couldn't be further removed from veggie Paul.
0:02:58 > 0:03:04He's serving food with a face, a rich mix of seafood, duck and offal.
0:03:04 > 0:03:08The nightmare diner for me is the person who's not going to try
0:03:08 > 0:03:12anything that I've got on my menu, who says... Is going to say,
0:03:12 > 0:03:15"I don't like fish, can't eat offal, won't eat offal,
0:03:15 > 0:03:18"this is an awful menu you've got here."
0:03:18 > 0:03:21That's going to be my nightmare diner.
0:03:21 > 0:03:24But this challenge is about a whole lot more than the menu.
0:03:24 > 0:03:28It's about creating the perfect restaurant experience.
0:03:28 > 0:03:30Over to you, Paul.
0:03:30 > 0:03:33Well, my restaurant is called Gilliegants.
0:03:33 > 0:03:37Gilliegants is an old Somerset dialect word for cavorting
0:03:37 > 0:03:42with the opposite sex, which seems a great name for a restaurant, really.
0:03:42 > 0:03:48Yes, this innocuous suburban terrace is going to play host to Paul's frolic themed restaurant.
0:03:48 > 0:03:51That could get the curtains twitching.
0:03:51 > 0:03:55Inside, the decor has a certain rustic charm about it.
0:03:55 > 0:04:00The chairs are odd. Four of them come from my garden.
0:04:00 > 0:04:02I have a camping table for half of it.
0:04:02 > 0:04:06It is certainly a rustic restaurant.
0:04:06 > 0:04:08Over at majestic Chipley Manor
0:04:08 > 0:04:12they're rolling out the full, formal dining experience,
0:04:12 > 0:04:16starched linen tablecloths and polished silver.
0:04:16 > 0:04:20The concept is really to the manor born.
0:04:20 > 0:04:23We are lucky to, sort of, have and live in
0:04:23 > 0:04:26what is actually quite an elegant, I think, house
0:04:26 > 0:04:31and what we're trying to do is actually sort of bring this elegance across
0:04:31 > 0:04:36in our presentation and maybe a little bit in the cooking, as well.
0:04:36 > 0:04:41Both cooks can have two assistants to help them prepare for the challenge.
0:04:41 > 0:04:45At Gilliegants, Paul's roped in next door neighbour Bethan
0:04:45 > 0:04:48and niece Gayle, who's a little bit nervous.
0:04:48 > 0:04:52I've sort of been thrown in the deep end a bit and I'm just like, "OK, I'll do it."
0:04:52 > 0:04:54That's the spirit!
0:04:54 > 0:04:57I've been asked to come and be front of house this evening.
0:04:57 > 0:04:59I'm just going to give it a go,
0:04:59 > 0:05:02hopefully give them a nice warm greeting
0:05:02 > 0:05:07and make them feel quite comfortable and then help with the waitressing.
0:05:09 > 0:05:13At his grand manor house, Andrew's counting on his wife, Andrea.
0:05:13 > 0:05:16Wow! That looks fantastic.
0:05:16 > 0:05:20Well done, well done. Super!
0:05:20 > 0:05:23Yeah, I just want to create a nice atmosphere and a nice...
0:05:23 > 0:05:26That group is enjoying just the evening.
0:05:26 > 0:05:30And also pitching in is long time family friend Helen.
0:05:30 > 0:05:33- It's a very good team. - Thank you. Good team.- Good team.
0:05:33 > 0:05:37So, it's the battle of the full blooded lord of the manor
0:05:37 > 0:05:40versus the New Age vegetarian,
0:05:40 > 0:05:45so how much of their £200 allowance have the rivals needed to spend?
0:05:45 > 0:05:51Well, Andrew's decided he must have £160 to make the right impression,
0:05:51 > 0:05:55so he'll be looking for more than £16 a head to go into profit.
0:05:55 > 0:05:58Paul's managed on £40 less,
0:05:58 > 0:06:02so he needs to take £12 a head if he's to break even.
0:06:02 > 0:06:04It could be a close call, this one.
0:06:04 > 0:06:07But of course it's up to the diners how much they'll pay,
0:06:07 > 0:06:10and if they don't like what they get,
0:06:10 > 0:06:13our cooks could end up with nothing at all.
0:06:13 > 0:06:17Each instant restaurant will be judged by ten strangers drawn from different walks of life,
0:06:17 > 0:06:22but with one thing in common, an appetite for a good night out.
0:06:22 > 0:06:25At Paul's restaurant the guests are arriving,
0:06:27 > 0:06:30not that anyone's noticed.
0:06:33 > 0:06:36At Chipley, the team are standing by
0:06:36 > 0:06:39and the diners are greeted by Andrea...
0:06:39 > 0:06:40Welcome to Chipley Manor.
0:06:40 > 0:06:43And shown into the parlour for drinks and nibbles.
0:06:43 > 0:06:47Oh, nice!
0:06:47 > 0:06:49But at Gilliegants, after a ten minute wait,
0:06:49 > 0:06:52the diners are still on the doorstep.
0:06:52 > 0:06:56Apparently there are three couples, or three sets of two.
0:06:56 > 0:06:58- Three sets of two. - And one set of four.
0:06:58 > 0:07:00Yes, we know, they're trying to get in!
0:07:00 > 0:07:03Anyone going to answer?
0:07:03 > 0:07:06- Hello.- Hello! - Now, have you been waiting long?
0:07:06 > 0:07:08- No, really. - No.- You've not?
0:07:08 > 0:07:09Oh, yes, you have.
0:07:09 > 0:07:10Absolutely fine.
0:07:10 > 0:07:13Oh, we couldn't hear a thing back there so I do apologise.
0:07:13 > 0:07:17We waited rather longer on the doorstep than I would have imagined possible...
0:07:17 > 0:07:19- It was funny though, wasn't it? - ..for a dinner party.
0:07:19 > 0:07:22- I did find that amusing. - Once inside it was very welcoming.
0:07:22 > 0:07:26The lighting was nice, I liked that straight away and the colours. That was very welcoming.
0:07:26 > 0:07:28- Yes. No, I agree.- Nice warm colours.
0:07:28 > 0:07:31Meanwhile, over at Chipley Manor all the guests have managed
0:07:31 > 0:07:35to make it through the front door in time for Andrew's welcome.
0:07:35 > 0:07:40I think this is going to be quite an interesting evening for all of us.
0:07:40 > 0:07:42Away from the rest of the crowd,
0:07:42 > 0:07:45the guests get a chance to tell us what they really think.
0:07:45 > 0:07:49When we first arrived we were really impressed, the building's really nice.
0:07:49 > 0:07:52When we walked in we thought it was really good.
0:07:52 > 0:07:54- We did, yeah. - We thought, "Wow, what a posh house!
0:07:54 > 0:07:56"This can't be somebody's house it must be a hotel!"
0:07:56 > 0:08:00Now they've decided to answer the front door at Paul's,
0:08:00 > 0:08:03Gilliegants is filling up, too.
0:08:03 > 0:08:05It was very friendly,
0:08:05 > 0:08:11a bit small, but then their house isn't huge so that can't be helped.
0:08:11 > 0:08:15I think I was expecting it to be tables of two, tables of four.
0:08:15 > 0:08:18I wouldn't have said I walked in and felt it was a restaurant.
0:08:20 > 0:08:25Well, all that Georgian grandeur at Andrew's seems to have made
0:08:25 > 0:08:29a big impression, while Paul's eatery was a bit more homely,
0:08:29 > 0:08:31but now it's all about the menus,
0:08:31 > 0:08:35so knives and forks at the ready, it's time for starters.
0:08:35 > 0:08:38Paul's hoping to get his guests gillieganting
0:08:38 > 0:08:40with his choice of starters,
0:08:40 > 0:08:44sweetcorn fritters served with a selection of homemade chutneys,
0:08:44 > 0:08:47or goat's cheese and beetroot salad.
0:08:47 > 0:08:53The sweetcorn fritters are new for us and we really like them.
0:08:53 > 0:08:55Nice light introduction to the meal.
0:08:55 > 0:08:59The goat's cheese and beetroot is a firm favourite.
0:08:59 > 0:09:01It's a good classic combination.
0:09:01 > 0:09:04Sweetcorn fritters, chutney?
0:09:04 > 0:09:05That's OK, yes.
0:09:05 > 0:09:07The goat's cheese with beetroot,
0:09:07 > 0:09:11unusual combination, but I think that works, I think that works.
0:09:11 > 0:09:15I'm going to do it myself and I think I've got competition here.
0:09:15 > 0:09:17Well, we'll soon find out, Andrew.
0:09:17 > 0:09:20Paul got cracking on his starters earlier in the day.
0:09:20 > 0:09:25I'm just going to make the batter for the sweetcorn fritters,
0:09:25 > 0:09:30so that's that in. What I'm going to add to this now
0:09:30 > 0:09:34are some dried chillies from my sister-in-law's garden.
0:09:34 > 0:09:39He shops the chillies in a rustic style and chucks the whole lot in the batter, seeds and all.
0:09:39 > 0:09:42Oh, ho, that could certainly spice things up.
0:09:42 > 0:09:46I'm hoping that people will find my menu adventurous.
0:09:46 > 0:09:50It's not a fancy menu and I'm using the word rustic all day
0:09:50 > 0:09:52in the hope that it covers many sins.
0:09:52 > 0:09:54Well, that's one way of looking at it.
0:09:54 > 0:09:58Next it's the beetroot for the goat's cheese salad
0:09:58 > 0:10:00and assistant Gayle is in charge.
0:10:00 > 0:10:03I'm just going to cut it really finely and it's...
0:10:03 > 0:10:06It's really as rustic as that, to be honest.
0:10:06 > 0:10:09There's that rustic word again!
0:10:09 > 0:10:13I wonder what the diners will make of it.
0:10:13 > 0:10:19- What we're looking at is five goat's cheese and five sweetcorn.- Right.
0:10:19 > 0:10:21- Wonderful.- Well, half and half.
0:10:21 > 0:10:24I'm feeling... Oh, yeah, I'm feeling quite cool about them.
0:10:24 > 0:10:27That looks as though it's still not ready to turn over.
0:10:27 > 0:10:29That looks as though it probably is.
0:10:29 > 0:10:31That's perfect, actually. That's a nice one.
0:10:31 > 0:10:34Well, the fritters fry in the pan, the beetroot
0:10:34 > 0:10:37gets goat's cheese crumbled over it and then salad leaves on top.
0:10:37 > 0:10:40Rather a lots of salad leaves!
0:10:40 > 0:10:42The salads look marvellous, actually.
0:10:42 > 0:10:45- That needs to swap over. - What can I say?
0:10:45 > 0:10:47Plating up the sweetcorn fritters,
0:10:47 > 0:10:50Paul adds a dollop of rhubarb and apple chutney
0:10:50 > 0:10:53and then a spoonful of lime pickle, and not much else.
0:10:53 > 0:10:55No garnish, no nothing.
0:10:55 > 0:10:57Rustic, you see?
0:10:57 > 0:10:59With presentation, I am not very good.
0:10:59 > 0:11:02I cannot do the fine part of it at all.
0:11:02 > 0:11:07Oh, dear. I hope that won't be a problem with your diners.
0:11:07 > 0:11:09- Sweetcorn?- Yes.
0:11:09 > 0:11:11Thank you.
0:11:11 > 0:11:14Presentation wasn't that good.
0:11:14 > 0:11:18It would have been good to have had a little bit of greenery with it
0:11:18 > 0:11:22because it all just looked the same colour, rather dull on the plate.
0:11:22 > 0:11:25It probably doesn't look as attractive as it could do,
0:11:25 > 0:11:27but I'm sure it'll taste very good.
0:11:27 > 0:11:30When they came my first thought was,
0:11:30 > 0:11:35"Whoa, look at the size of the plate compared to what I'd been given,"
0:11:35 > 0:11:38but actually they were really tasty.
0:11:38 > 0:11:40I'm not sharing this, it's too nice!
0:11:40 > 0:11:43Any bleats about the beetroot and goat's cheese salad?
0:11:43 > 0:11:45When it came it looked superb.
0:11:45 > 0:11:49It was beautifully presented and it tasted as good as it looked.
0:11:49 > 0:11:52I have to say I was very pleasantly surprised.
0:11:52 > 0:11:53That's very nice.
0:11:53 > 0:11:55If I'm honest, I'm a meat eater.
0:11:55 > 0:11:58I would have never have eaten that before
0:11:58 > 0:12:02- and having chosen that and eaten it, yeah, really nice.- Yeah, look.
0:12:02 > 0:12:04- Oh, that looks...- Empty plates!
0:12:04 > 0:12:06That looks wonderful. We're doing well.
0:12:06 > 0:12:10- And with comments of, "That was lovely!"- Wonderful.- That was lovely.
0:12:10 > 0:12:12- That's really music to my ears. - Good.
0:12:12 > 0:12:15The fact that the plates are coming back empty makes me feel wonderful, actually.
0:12:15 > 0:12:18I feel really good about that. It feels like we've got something right.
0:12:18 > 0:12:21So, a pretty good start for vegetarian Paul,
0:12:21 > 0:12:25but what's carnivorous Andrew got in store at Chipley Manor?
0:12:25 > 0:12:31For his starters he's offering a choice of pan-fried duck liver with a walnut salad,
0:12:31 > 0:12:34or a hearty seafood cocktail packed full of prawns, monkfish,
0:12:34 > 0:12:40smoked salmon, crab, calamari, scallops and langoustine all smothered in Marie Rose sauce.
0:12:40 > 0:12:44That's a bit of a mouthful! I hope his diners have got big appetites.
0:12:44 > 0:12:48Living in South Devon close to Brixham,
0:12:48 > 0:12:53fish and my seafood cocktail is a fantasy of fantastic fish.
0:12:53 > 0:12:58And again we've got farming country, beautiful duck
0:12:58 > 0:13:02and what better than duck liver as a starter? Fantastic.
0:13:02 > 0:13:07This sounds like a man who really knows how to cook.
0:13:07 > 0:13:11Let's hope so. Just an hour before his diners were due Andrew
0:13:11 > 0:13:17began making the Marie Rose sauce for his fantasy seafood cocktail.
0:13:17 > 0:13:19Mine is slightly different.
0:13:19 > 0:13:22It's slightly sweeter, more refined, yes, of course.
0:13:22 > 0:13:25First stage, mayo. Normally a labour of love
0:13:25 > 0:13:28where the oil is usually slowly whisked into the egg yolks...
0:13:28 > 0:13:33Just make sure we've got no shell in there. That's absolutely fine.
0:13:33 > 0:13:37- Unless you're Andrew, in which case you dump it all in at once.- Right.
0:13:37 > 0:13:38Add a dollop of tomato puree,
0:13:38 > 0:13:41oh, and another dollop just for good measure.
0:13:41 > 0:13:43A bit more, a bit more, bit more.
0:13:43 > 0:13:45Nice and... Nice and deep.
0:13:45 > 0:13:47And give it a quick blast.
0:13:47 > 0:13:50Unconventional, but how does it taste?
0:13:56 > 0:13:57Pretty good.
0:13:57 > 0:13:59Perfect!
0:13:59 > 0:14:01Well, we'll take your word for it.
0:14:01 > 0:14:06But his starters have left Andrew with an awful lot to do at the last minute.
0:14:06 > 0:14:08Once the diners' orders are in
0:14:08 > 0:14:11he's got to cook the duck liver for one starter
0:14:11 > 0:14:15and saute some of the ingredients for the sea food cocktail, as well.
0:14:15 > 0:14:19The langoustines, prawns and scallops all hit the pan
0:14:19 > 0:14:22and are then piled on top of cold ingredients.
0:14:22 > 0:14:25Nice big langoustine poking through.
0:14:25 > 0:14:27Then topped off with the Marie Rose sauce.
0:14:27 > 0:14:31Isn't that a dainty dish to set before a king?
0:14:31 > 0:14:34Yes, but I'm not sure you've got any royalty in the dining room,
0:14:34 > 0:14:38and fiddling about with all that sea food means the duck livers
0:14:38 > 0:14:41have been lingering in the pan for quite some time.
0:14:41 > 0:14:42I hope it's not overdone.
0:14:42 > 0:14:44And when it comes to plating up,
0:14:44 > 0:14:47Andrew believes in being a hands on cook.
0:14:47 > 0:14:49- OK.- Two sets.
0:14:49 > 0:14:52- Good.- That's it? - That's it.- All right.- Thank you.
0:14:52 > 0:14:54The cocktail was for the lady.
0:14:54 > 0:14:57Yes, please. That looks lovely. Thank you very much.
0:14:57 > 0:15:01- Thank you.- Enjoy it, yes.- Thank you very much, that looks lovely.
0:15:01 > 0:15:05So, does Andrew's cuisine match up to the opulent surroundings?
0:15:05 > 0:15:09For my starter I had a seafood cocktail, which I'd order in lots
0:15:09 > 0:15:13of different restaurants, but this one was blurgh.
0:15:13 > 0:15:16It was really blurgh. The whole thing.
0:15:16 > 0:15:18All it tasted of was blurgh sauce.
0:15:18 > 0:15:22The sauce is rather... I don't really know what the word is.
0:15:22 > 0:15:24Will "blurgh" do?
0:15:24 > 0:15:26It's not very pleasant, shall we say?
0:15:26 > 0:15:31And, just generally, the taste wasn't too great.
0:15:31 > 0:15:34It was just like a really rich tomato sauce
0:15:34 > 0:15:35with lots of olive oil in it
0:15:35 > 0:15:39and that really overpowered everything that was in there,
0:15:39 > 0:15:41and the whole thing was odd.
0:15:41 > 0:15:45Oh, dear, the seafood's nosedived, but what about the duck?
0:15:45 > 0:15:48I had the duck liver and it was all right,
0:15:48 > 0:15:50but I thought it was a bit dull to be honest.
0:15:50 > 0:15:53It was a bit dry, the liver, and the little garnish of salad
0:15:53 > 0:15:56could have done with some dressing to make it a bit more interesting.
0:15:56 > 0:15:59And the presentation really did nothing at all for me
0:15:59 > 0:16:02because I thought that eating, first of all,
0:16:02 > 0:16:04was all about the smell and the visual
0:16:04 > 0:16:06and none of those two worked for me
0:16:06 > 0:16:08and the taste didn't work for me either, I'm afraid.
0:16:08 > 0:16:10It's so wrong.
0:16:10 > 0:16:14Oh, that's dive bombed, too, but Andrew remains unruffled.
0:16:14 > 0:16:19OK, but... You know, you can't please everybody. Never mind.
0:16:25 > 0:16:27What a shame.
0:16:27 > 0:16:30All those gorgeous ingredients and hard work down the pan,
0:16:30 > 0:16:33but there's still two courses to go,
0:16:33 > 0:16:36so Andrew could turn things around.
0:16:36 > 0:16:40In contrast, Paul's flavours are really doing the business
0:16:40 > 0:16:42but his presentation isn't up to scratch,
0:16:42 > 0:16:45so can he add a flourish or two to his mains?
0:16:45 > 0:16:50At Gilliegants Paul's offering a choice of homemade tagliatelle
0:16:50 > 0:16:54with fresh Somerset pesto, or mushroom Pan Haggerty,
0:16:54 > 0:16:57an old English dish of potato, mushroom and onion,
0:16:57 > 0:17:02topped with cheese and served with roasted root vegetables.
0:17:02 > 0:17:05These two dishes really sum up my approach to food.
0:17:05 > 0:17:10Locally resourced, good quality products, simply...
0:17:10 > 0:17:13Simply prepared, give you a great taste.
0:17:13 > 0:17:15The tagliatelle with pesto,
0:17:15 > 0:17:18yes, but a bit simple, I think, for a restaurant main,
0:17:18 > 0:17:22and the Pan Haggerty, I love the mushrooms, love the idea of it,
0:17:22 > 0:17:26but I think, again, that would be an accompaniment
0:17:26 > 0:17:28and not actually a dish in itself to me.
0:17:28 > 0:17:30Well, Paul thinks it is
0:17:30 > 0:17:34and set to work on the Pan Haggerty in the afternoon.
0:17:34 > 0:17:38It's basically layer upon layer of potatoes, onions and mushroom.
0:17:38 > 0:17:42Well, the wow factor for a dish like this I feel is in the...
0:17:42 > 0:17:45Is in the taste. It does a long time in the oven.
0:17:45 > 0:17:48It's...
0:17:48 > 0:17:51It's unusual. It tastes wonderful.
0:17:51 > 0:17:53So I'm hoping that that will be enough
0:17:53 > 0:17:56to bring a smile to people's faces.
0:17:56 > 0:17:58Well, if his diners were expecting posh nosh
0:17:58 > 0:18:00they're in the wrong place.
0:18:00 > 0:18:03I hope he doesn't lose out when it comes to pay up time.
0:18:03 > 0:18:06Right, I'm going to just stick that in the oven
0:18:06 > 0:18:10on the bottom shelf and leave it at that, actually.
0:18:10 > 0:18:14For his Somerset pesto he's using rocket instead of basil.
0:18:14 > 0:18:18Interesting, but, hang on a minute, that's not home grown salad!
0:18:18 > 0:18:20It does actually come from Portugal.
0:18:20 > 0:18:23This has been brought by road, I would imagine.
0:18:23 > 0:18:26I'm 'fessing up to it straight away before we go any further.
0:18:26 > 0:18:29So much for locally sourced dishes!
0:18:29 > 0:18:34The other key ingredient is garlic, rather a lot of it.
0:18:34 > 0:18:37The pesto also gets a glug of rapeseed oil,
0:18:37 > 0:18:41which is locally sourced, and then a whiz in the blender.
0:18:41 > 0:18:44Gosh, that is lovely, if I say so myself.
0:18:44 > 0:18:48At 4.30pm he starts making fresh pasta.
0:18:48 > 0:18:54It's a lengthy process, so after kneading, resting and rolling it,
0:18:54 > 0:18:59his plan was to cut it after his diners had received their starters.
0:18:59 > 0:19:03Sounds like that machine could do with a good oil!
0:19:03 > 0:19:05Something's happened, it's too dry.
0:19:05 > 0:19:08It's just not being picked up by the machine
0:19:08 > 0:19:09as I'd have expected it to be.
0:19:09 > 0:19:13So much for me saying, "Oh, you can do it earlier." That's it.
0:19:15 > 0:19:18But eventually the pasta plays ball and he can get it in to boil.
0:19:18 > 0:19:21This is the part that I'm really worried about
0:19:21 > 0:19:25in case I overdo the pasta, but it's in the hands of the gods.
0:19:25 > 0:19:28No, Paul, it's in the hands of ten hungry diners,
0:19:28 > 0:19:30and chef's beginning to feel the pressure.
0:19:30 > 0:19:34If you put that down over here, look, I need to drain... Just drop it in.
0:19:34 > 0:19:37Just... No, just drop it in. Just leave it in, honestly.
0:19:40 > 0:19:44I need five plates on the table ready for this.
0:19:44 > 0:19:47And I need...
0:19:47 > 0:19:49I need to be coherent.
0:19:49 > 0:19:50I'm panicking, I'm panicking.
0:19:50 > 0:19:53I'm realising that I have more plates,
0:19:53 > 0:19:55but they are packed away somewhere
0:19:55 > 0:19:58and I forgot to bring them out. How stupid am I?
0:19:58 > 0:20:01On a scale of 1 to 10? 11.
0:20:01 > 0:20:04- I would be worrying if it went smoothly.- Absolutely.
0:20:04 > 0:20:07So, don't you be worrying.
0:20:07 > 0:20:10Once again he's keeping it simple, rustic even.
0:20:10 > 0:20:13A plate of pasta with a dollop of pesto on top.
0:20:13 > 0:20:15No seasoning, no garnish.
0:20:15 > 0:20:18But Bethan's tidying it up a bit.
0:20:18 > 0:20:23His other main course, Pan Haggerty, simply needs to be plated up.
0:20:23 > 0:20:25But that looks pretty damn good.
0:20:25 > 0:20:28I think your guests will be the judge of that.
0:20:28 > 0:20:31Hunks of roasted root veg and what have you got?
0:20:31 > 0:20:34Ha-ha, rustic, that's what!
0:20:36 > 0:20:40So, how's the pasta faring?
0:20:40 > 0:20:45When it first came I was like, "Yes, fresh pesto, it's going to be lush."
0:20:45 > 0:20:49And I smelled it, I was like, "Oh, that smells amazing."
0:20:49 > 0:20:54When I first tasted it, it was so garlicky and I'm not a fan.
0:20:54 > 0:20:57I'm really sorry, Paul, but, not...
0:20:57 > 0:20:59I'd rather go to Tesco's.
0:20:59 > 0:21:03I could have easily cooked that myself at home
0:21:03 > 0:21:09and wouldn't have felt it was special enough to have had in a restaurant.
0:21:09 > 0:21:11- There you go.- Thank you very much.
0:21:11 > 0:21:14Oh, is the Pan Haggerty too homely?
0:21:14 > 0:21:16I don't eat a lot of veggie stuff.
0:21:16 > 0:21:18I kept lifting up the slices of potatoes
0:21:18 > 0:21:22looking for a great chunk of meat inside, but it didn't happen!
0:21:22 > 0:21:24Well, it is a vegetarian restaurant, sir!
0:21:24 > 0:21:28It didn't hold together very well as a meal. It didn't...
0:21:28 > 0:21:31The layers separated and didn't stack well,
0:21:31 > 0:21:32but the flavours were good.
0:21:32 > 0:21:35I think, with a little more attention to detail,
0:21:35 > 0:21:38it could come up to restaurant standard.
0:21:38 > 0:21:41The food has not looked as brilliant as...
0:21:41 > 0:21:44As it, say, would do in a real restaurant.
0:21:44 > 0:21:49I have to say it looks very, to use that overused word of mine, rustic.
0:21:49 > 0:21:51But it's fine. It's working.
0:21:51 > 0:21:52If they're enjoying it, I'm happy.
0:21:52 > 0:21:56Will Andrew's diners be happy with what he's got in store?
0:21:56 > 0:22:00He's serving pan-fried red mullet with home-grown veg from the garden,
0:22:00 > 0:22:04or braised oxtail in Napoli sauce made with tomatoes,
0:22:04 > 0:22:09olives, capers and anchovies all served with homemade pasta.
0:22:09 > 0:22:11I love oxtail. It's fantastic.
0:22:11 > 0:22:15Underrated. Everybody I know loves oxtail, they just never eat it.
0:22:15 > 0:22:21Give it a little fantasy, a few olives, a little bit of tomato
0:22:21 > 0:22:23and it's a fantastic dish.
0:22:23 > 0:22:26As a vegetarian, you might be expecting me to turn round
0:22:26 > 0:22:30and to be critical of this part of the menu. I'm not.
0:22:30 > 0:22:32I think everybody has their own choice.
0:22:32 > 0:22:35Both dishes require a great deal of expertise
0:22:35 > 0:22:37that I'm sure Andrew has.
0:22:37 > 0:22:40Diplomatic to the end, Paul,
0:22:40 > 0:22:43and we'll soon see about that technical expertise.
0:22:43 > 0:22:45Mid morning and Andrew was searing the oxtail
0:22:45 > 0:22:47and waxing lyrical.
0:22:47 > 0:22:50I think it's one of those forgotten dishes, really,
0:22:50 > 0:22:54that old English cooking that my mother's mother used to do
0:22:54 > 0:22:57and even my mother used to do.
0:22:57 > 0:23:01And oxtail is one of those dishes.
0:23:01 > 0:23:02On the other hand,
0:23:02 > 0:23:04I'm giving this a sort of Mediterranean style also,
0:23:04 > 0:23:08because I'm going back to the other grandmother as well, who's Italian.
0:23:08 > 0:23:13Taking his cue from that Italian heritage, he'll slow cook the meat
0:23:13 > 0:23:16in a rich tomatoey Napoli sauce until the meat falls off the bone.
0:23:17 > 0:23:21So that has been in the oven now for about two hours
0:23:21 > 0:23:24and it's just coming off the bone beautifully.
0:23:24 > 0:23:28And I'm now going to make nice tidy little parcels of it
0:23:28 > 0:23:33and to do that, I'm using...
0:23:33 > 0:23:35caul fat.
0:23:35 > 0:23:37This is what they call sometimes caul fat,
0:23:37 > 0:23:39sometimes they call it the veil.
0:23:39 > 0:23:41Whatever you call it,
0:23:41 > 0:23:44it's the membrane surrounding a cow's internal organs
0:23:44 > 0:23:47that Andrew is using to hold his oxtail parcels together.
0:23:47 > 0:23:52I hope his diners have got the stomach for this sort of thing.
0:23:52 > 0:23:54Apart from, you know, keeping it tidy,
0:23:54 > 0:23:58the veil is actually going to help keep it all moist,
0:23:58 > 0:24:03as that membrane there is just going to sort of seal it,
0:24:03 > 0:24:05seal it all up
0:24:05 > 0:24:08when I come to actually get this the final sort of roast off.
0:24:08 > 0:24:12I wonder if it will be fatty?
0:24:12 > 0:24:15Oh, now he's gone all Italian again,
0:24:15 > 0:24:18making fresh pasta to accompany the oxtail dish.
0:24:18 > 0:24:20I'm making my own pasta
0:24:20 > 0:24:23because I think if you're going to a restaurant, it's a bit of a cheat
0:24:23 > 0:24:27to actually have something thrown at you out of a packet.
0:24:27 > 0:24:28Any fool can do that.
0:24:28 > 0:24:31To get the thin sheets needed for tagliatelle,
0:24:31 > 0:24:33Andrew breaks out his pasta machine.
0:24:33 > 0:24:36Did everyone in the West Country get one of these for Christmas?
0:24:36 > 0:24:39How long have I been making pasta? Crikey!
0:24:39 > 0:24:41Certainly as long as I can remember.
0:24:41 > 0:24:43I can't remember having learnt.
0:24:43 > 0:24:45I remember doing,
0:24:45 > 0:24:47but not learning.
0:24:48 > 0:24:50That is just super!
0:24:52 > 0:24:55Benissima! Perfetto!
0:24:55 > 0:24:59Let's hope it's as perfetto as it looks.
0:24:59 > 0:25:02As the starter plates are cleared from the dining room,
0:25:02 > 0:25:07the oxtail and caul fat concoctions go in the oven to finish cooking.
0:25:07 > 0:25:10Now Andrew can turn his attention to the fish.
0:25:10 > 0:25:13What I've got here is red mullet fillet.
0:25:13 > 0:25:16It's coated in flour, egg and breadcrumbs,
0:25:16 > 0:25:17ready to be cooked in hot oil.
0:25:17 > 0:25:21But it's slow going, with the fish hitting the pan
0:25:21 > 0:25:2320 minutes after the starters were cleared.
0:25:23 > 0:25:25Not that Andrew's worried.
0:25:25 > 0:25:29Funny enough, I'm quite surprised at how I'm doing here.
0:25:29 > 0:25:33You know, I thought I might be in more trouble than I actually am.
0:25:33 > 0:25:35I wouldn't speak too soon, Andrew.
0:25:35 > 0:25:41There are some very hungry and pretty restless diners out there.
0:25:41 > 0:25:42We've just been discussing
0:25:42 > 0:25:46how we've been waiting for our main courses for over an hour now.
0:25:46 > 0:25:48I've gone past the point of hungry.
0:25:48 > 0:25:51I'm just a bit cold and a bit tired, now.
0:25:51 > 0:25:53If this was a restaurant, I'd have walked by now.
0:25:53 > 0:25:55But in the kitchen,
0:25:55 > 0:25:59Andrew and his team are still taking it at their own pace.
0:25:59 > 0:26:02Yeah, we could have been a bit faster, but, you know,
0:26:02 > 0:26:07everything's together, this is the main thing and that's my main worry.
0:26:07 > 0:26:10In the dining room, things are going from bad to worse.
0:26:10 > 0:26:13The waitresses haven't been around.
0:26:13 > 0:26:15It's beginning to rumble, definitely.
0:26:15 > 0:26:19Another five minutes, I think we'll go looking for the chef, so...
0:26:19 > 0:26:23We're just ringing to say try not to let Sophie stay up,
0:26:23 > 0:26:26because we've only just had our starter.
0:26:26 > 0:26:29Sweet dreams, Sophie. Mummy could be some time.
0:26:29 > 0:26:34Do you think I should apologise for the wait?
0:26:34 > 0:26:36Er...you can do.
0:26:36 > 0:26:40You can say is there anything... Is there any issues at the moment?
0:26:40 > 0:26:41Yeah.
0:26:41 > 0:26:46That's a definite yes. It's been an hour since they finished their starters
0:26:46 > 0:26:50and one hungry diner is reduced to retrieving the pre-dinner nibbles!
0:26:50 > 0:26:52There you go. Do you want crisps or nuts?
0:26:52 > 0:26:55- I don't mind. What would you like? - You can have some nuts.
0:26:55 > 0:26:58I'm very sorry for that.
0:26:58 > 0:27:01But we'll start laying the plates out and, yes.
0:27:01 > 0:27:03Cooking the food?
0:27:05 > 0:27:07With his guests reduced to snacking,
0:27:07 > 0:27:10Andrew is at last on the home straight
0:27:10 > 0:27:12with the pasta going into the boiling water.
0:27:12 > 0:27:15- Just hope for the best now. - Just to hurry things along a bit,
0:27:15 > 0:27:18Andrea gives the potato salad to go with the fish
0:27:18 > 0:27:20a generous glug of olive oil.
0:27:20 > 0:27:23That should be absolutely fine.
0:27:23 > 0:27:24Fish.
0:27:24 > 0:27:28An hour and 23 minutes after the starters were served,
0:27:28 > 0:27:31Andrew finally begins plating up the main courses.
0:27:31 > 0:27:34First the fish, then the oxtail.
0:27:34 > 0:27:36- Is it done?- Yes.
0:27:36 > 0:27:38Right.
0:27:38 > 0:27:41It's been languishing in the oven for over an hour.
0:27:41 > 0:27:45- I hope it hasn't gone dry.- Do you want this with that or not?- No.
0:27:45 > 0:27:47Hallelujah!
0:27:47 > 0:27:50Exactly an hour and a half after polishing off their starters,
0:27:50 > 0:27:53the diners can finally tuck into their mains
0:27:53 > 0:27:56and they're so relieved, there's even a round of applause!
0:27:56 > 0:27:59- Enjoy it.- Thank you.
0:27:59 > 0:28:00- Thank you.- Thank you very much.
0:28:00 > 0:28:02- Thank you.- Thank you.
0:28:02 > 0:28:04Enjoy it.
0:28:04 > 0:28:05It's cold!
0:28:05 > 0:28:08Yours is cold, is it? Mine's hot.
0:28:12 > 0:28:15I had the oxtail for my main.
0:28:15 > 0:28:18After waiting an hour, you expect something pretty special
0:28:18 > 0:28:22and unfortunately, it wasn't really that special.
0:28:22 > 0:28:25With the main course, I thought this would be the dish
0:28:25 > 0:28:28that really pulled it back, because the first course was appalling
0:28:28 > 0:28:31and I was really looking forward to this,
0:28:31 > 0:28:33but absolute failure, I'm afraid.
0:28:33 > 0:28:37- No.- I can't eat any more.
0:28:37 > 0:28:40Whoops! Well, maybe the fish dish is better.
0:28:40 > 0:28:42The fish isn't too bad.
0:28:42 > 0:28:44- The potatoes...- They're cold! - Cold.
0:28:44 > 0:28:47Cold and I don't like them at all.
0:28:47 > 0:28:52There was some potato concoction which was absolutely disgusting, I'm afraid.
0:28:52 > 0:28:53Apart from the fact it was cold,
0:28:53 > 0:28:56it was in some kind of congealed...
0:28:56 > 0:28:58I can only assume
0:28:58 > 0:29:02it was supposed to be a sauce, but tasted horrible.
0:29:02 > 0:29:06The actual fish itself was OK.
0:29:06 > 0:29:08I had the red mullet. I mean, I ate it
0:29:08 > 0:29:10because I was pretty hungry,
0:29:10 > 0:29:13but if it was that cold in the restaurant, I'd have sent it back.
0:29:14 > 0:29:17The potatoes that it came on
0:29:17 > 0:29:20I didn't really get on with.
0:29:20 > 0:29:23Again, they weren't that warm.
0:29:23 > 0:29:24Not a bad flavour,
0:29:24 > 0:29:27but some of them were undercooked too, so that was a problem.
0:29:27 > 0:29:32Well, at least one person seems to be happy, just not the right person.
0:29:32 > 0:29:34That was a good one.
0:29:34 > 0:29:36What's that?
0:29:36 > 0:29:39- Vegetable.- That's OK, good. Fine.
0:29:39 > 0:29:41So, reactions on the plates -
0:29:41 > 0:29:44actually, most of the plates look fairly clean at the moment.
0:29:44 > 0:29:47I am quite pleased with that.
0:29:49 > 0:29:53Poor Andrew! "Horrible!" "Disgusting!"
0:29:53 > 0:29:57Not exactly what you want to hear about your culinary labours of love,
0:29:57 > 0:30:01and his diners look like they were on the verge of mutiny!
0:30:01 > 0:30:04He's going to need nothing short of a miracle with his desserts,
0:30:04 > 0:30:08and Paul is still getting stick for his lack of finesse,
0:30:08 > 0:30:12so can he deliver the wow factor with his puds?
0:30:12 > 0:30:15Well, Paul's relying on a three-shot extravaganza.
0:30:15 > 0:30:17A chocolate shot,
0:30:17 > 0:30:21and a seasonal sorbet of apples with a slug of apple brandy.
0:30:21 > 0:30:26Or raspberry stacks made with orange, shortbread and cream.
0:30:26 > 0:30:30Sorbets I adore and I will make them every chance I get.
0:30:30 > 0:30:34The raspberry stack is a bit of a wild card, really.
0:30:34 > 0:30:36I think his puds are fantastic.
0:30:36 > 0:30:40The sorbets sound good and I love the idea of the raspberry.
0:30:40 > 0:30:42I've got problems, haven't I?
0:30:42 > 0:30:44You could have a point, Andrew.
0:30:44 > 0:30:47Paul's prep began with the rich chocolate mousse
0:30:47 > 0:30:49for his triple-shot dessert.
0:30:49 > 0:30:51Just going to add all of this chocolate.
0:30:51 > 0:30:56Chocolate is melted in warm cream and then gets a splash of brandy.
0:30:56 > 0:31:00I shall use I would have probably thought that much to begin with,
0:31:00 > 0:31:02which is a reasonable amount.
0:31:02 > 0:31:06Then I think I'm going to have to taste it. Life is hard!
0:31:07 > 0:31:09Hmmm...
0:31:09 > 0:31:10What do you think, Paul?
0:31:12 > 0:31:16I think it probably needs a bit more brandy, actually, to be honest.
0:31:16 > 0:31:20- Oh, go on, then!- God, I sound like I know what I'm talking about!
0:31:20 > 0:31:23Paul slops his luxurious mousse into the glasses
0:31:23 > 0:31:26in what he might proudly describe as rustic.
0:31:26 > 0:31:28I love that word.
0:31:28 > 0:31:32I think rustic just means, well, yes, it's...
0:31:32 > 0:31:35it covers part of that slapdashness.
0:31:35 > 0:31:38Slapdash! Oh, perish the thought(!)
0:31:38 > 0:31:42I'll put these in the fridge and then that part is really over.
0:31:42 > 0:31:45Next the homemade apple sorbet.
0:31:45 > 0:31:48Two dozen Somerset apples go into the juicer.
0:31:48 > 0:31:52Icing sugar is added and it all goes into an ice cream maker.
0:31:52 > 0:31:5640 minutes later, and hey presto, it's done its stuff.
0:31:56 > 0:31:59So I'm just going to try this and see what it's like.
0:32:02 > 0:32:04It's not bad, actually.
0:32:04 > 0:32:06Next, Paul's raspberry wild card.
0:32:06 > 0:32:10He's delegating the coulis to assistant Gayle.
0:32:10 > 0:32:14The first task is to blitz the raspberries in the blender.
0:32:14 > 0:32:17I could probably fit one more in.
0:32:17 > 0:32:20Rather a lot of raspberries, by the look of it.
0:32:23 > 0:32:26What I might do now is just add the other ones.
0:32:26 > 0:32:29Are you sure?
0:32:29 > 0:32:34Gayle, is that all of them? Because we don't coulis them all.
0:32:34 > 0:32:35Why?
0:32:35 > 0:32:37We need some whole ones.
0:32:37 > 0:32:39- Yeah. Oh, no! - No, we'll just rescue these.
0:32:39 > 0:32:42- Just stop this.- Yeah. - We've got a huge coulis now.
0:32:42 > 0:32:44I'll have to go out and get some more.
0:32:44 > 0:32:47- Yeah, don't worry. - We've got a huge coulis.- Yeah.
0:32:47 > 0:32:48Sorry, Paul.
0:32:48 > 0:32:51When things go wrong, I think, "Oh, well."
0:32:51 > 0:32:55And I've probably made a pig's ear of it more times than anybody,
0:32:55 > 0:32:57so I'm the least person in the world
0:32:57 > 0:33:00who can turn round and say anything about things going wrong,
0:33:00 > 0:33:03- so we just push through. - Oh, he's so laid back.
0:33:03 > 0:33:05It must be all that relaxing reiki.
0:33:05 > 0:33:11Unlike Chipley Manor, service at Gilliegants is certainly punctual.
0:33:11 > 0:33:13By 8.30, Bethan's taking orders.
0:33:13 > 0:33:14The raspberry stack.
0:33:15 > 0:33:18And then Paul's plating up.
0:33:18 > 0:33:22Shortbread biscuits get a rustic dollop of whipped cream
0:33:22 > 0:33:25before the addition of those rescued raspberries,
0:33:25 > 0:33:27and then another biscuit.
0:33:27 > 0:33:32The apple and chocolate I feel is a bit of a wild card.
0:33:32 > 0:33:36I'm not sure it'll work, but what the hell, you have to do these things.
0:33:36 > 0:33:38It would work for me.
0:33:38 > 0:33:40And as the triple shots make their debut,
0:33:40 > 0:33:43it looks as though they're working for the diners, too.
0:33:48 > 0:33:50Absolutely lovely.
0:33:52 > 0:33:55- I know, this is what we were thinking.- I want that.
0:33:55 > 0:33:56And then we've got...
0:33:56 > 0:34:00Oh, they'll be Gillieganting before we know it.
0:34:00 > 0:34:02It looks pretty seductive!
0:34:05 > 0:34:09Oh, my God, that's to die for!
0:34:11 > 0:34:12Oh, yeah.
0:34:12 > 0:34:14That is very good.
0:34:14 > 0:34:21Well, it certainly seems that rich chocolate mousse has hit the spot.
0:34:21 > 0:34:24That was the nicest thing I've eaten forever!
0:34:24 > 0:34:26It doesn't get much better than that.
0:34:26 > 0:34:31Wonderful news for Paul! And how are the raspberry stacks slipping down?
0:34:31 > 0:34:33Well, thank you darling.
0:34:35 > 0:34:38I'm having the raspberry shortcake.
0:34:38 > 0:34:41It's really, really lovely.
0:34:41 > 0:34:43Unfortunately, it was a bit melted,
0:34:43 > 0:34:45but it actually made it easier to eat.
0:34:45 > 0:34:47Never had anything like this before
0:34:47 > 0:34:50and I definitely want it again. It is amazing.
0:34:50 > 0:34:5311 out of 10 for that one.
0:34:53 > 0:34:55Well, I was going to share with my husband,
0:34:55 > 0:34:59but it was too nice, so I ate it myself!
0:34:59 > 0:35:02Thank you very much. I'm still going.
0:35:02 > 0:35:03Hmmm. I think I would be.
0:35:03 > 0:35:08So, can Andrew win over his diners with his desserts?
0:35:08 > 0:35:12He's offering a concoction of fresh berries, lashings of cream,
0:35:12 > 0:35:16amaretti and cassis liqueurs known as a Chipley Cup,
0:35:16 > 0:35:20or a Devon favourite, an individual cream tea.
0:35:20 > 0:35:23Something you might expect at, well, teatime
0:35:23 > 0:35:27rather than at the end of a very, very, very, very long dinner.
0:35:27 > 0:35:30Everybody who comes to Devon has got to have a cream tea
0:35:30 > 0:35:32and our Chipley Cup,
0:35:32 > 0:35:36well, that's our house dessert and it always goes down very well.
0:35:36 > 0:35:38Nobody turns it away.
0:35:38 > 0:35:40I love the idea of the Devon cream tea.
0:35:40 > 0:35:42I think it's a really original spin.
0:35:42 > 0:35:46The Chipley Cup, all that cream and booze, I'd have gone for that one.
0:35:46 > 0:35:48Well, let's hope the diners do, too.
0:35:48 > 0:35:51The scones for the cream tea were made at lunchtime
0:35:51 > 0:35:55and Andrew has a little variation up his sleeve, Greek yoghurt!
0:35:55 > 0:35:57I didn't have any milk in the fridge
0:35:57 > 0:36:00and I didn't have any cream in the fridge
0:36:00 > 0:36:02and so I decided to use something else.
0:36:02 > 0:36:05Nice improvisation, Andrew,
0:36:05 > 0:36:08but isn't this going to be a bit too heavy as a dessert?
0:36:08 > 0:36:12There is a slight risk, of course, yes, but it's not a...
0:36:12 > 0:36:15not a huge risk. It's a slight risk, yes.
0:36:15 > 0:36:18I'm not sure you can afford any risk, Andrew.
0:36:18 > 0:36:21And where's the fun if there's no risk?
0:36:21 > 0:36:24There's no fun, is there? And away we go.
0:36:25 > 0:36:27Into the Aga.
0:36:27 > 0:36:28No, not yet.
0:36:28 > 0:36:32The Chipley Cups are made to order and the girls are in charge.
0:36:32 > 0:36:35Out in the restaurant it's 10.30
0:36:35 > 0:36:38and all the delays are taking their toll.
0:36:38 > 0:36:42Someone's run out of time, if not patience.
0:36:42 > 0:36:45- Andrea, I'm really sorry, but I need to leave now.- Really?
0:36:45 > 0:36:49Yes, I have to go home, because I have a babysitter for my daughter.
0:36:49 > 0:36:52I have a Chipley Cup ready. I'll bring it in for you.
0:36:52 > 0:36:54Well, I've got to drive to Oakhampton
0:36:54 > 0:36:56and that's a 45-minute drive.
0:36:56 > 0:36:59I'm very sorry for that. It will be here in a second.
0:36:59 > 0:37:00Well, I need to go now. I'm sorry.
0:37:00 > 0:37:03Shall we wrap it?
0:37:03 > 0:37:05- Are you able to wrap it? - We could try.
0:37:05 > 0:37:06One Chipley Cup to go.
0:37:06 > 0:37:08Do you want some almonds for that?
0:37:08 > 0:37:11I'm not sure Andrew ever envisaged his fine-dining experience
0:37:11 > 0:37:13turning into a takeaway.
0:37:13 > 0:37:16I'm not sure the runaway is that keen on the takeaway.
0:37:16 > 0:37:18- Bye, bye.- Bye, bye.
0:37:18 > 0:37:19It's been a strange evening.
0:37:19 > 0:37:22Not one that I would want to repeat.
0:37:22 > 0:37:27I have quite enjoyed it, bizarrely, because of the company.
0:37:27 > 0:37:30The food has been appalling.
0:37:30 > 0:37:31I have not enjoyed it at all.
0:37:31 > 0:37:36I'm leaving with a Chipley Cup, which I tried to avoid leaving with,
0:37:36 > 0:37:38but it was foisted upon me, I'm afraid.
0:37:38 > 0:37:40Any chance of paying anything?
0:37:40 > 0:37:44It's over four hours, actually, since we arrived
0:37:44 > 0:37:46and we hadn't had dessert!
0:37:46 > 0:37:48Says it all.
0:37:48 > 0:37:52You wouldn't put up with that in a normal restaurant, would you? No.
0:37:52 > 0:37:54OK, we get the picture.
0:37:58 > 0:38:01Back in the waiting room - whoops, sorry, dining room -
0:38:01 > 0:38:05the rest of the guests finally get their desserts at 10.35.
0:38:05 > 0:38:08Please, someone say something nice!
0:38:08 > 0:38:11It was the only thing that I've enjoyed all evening.
0:38:11 > 0:38:16It was really fresh, really light and had lots of alcohol in it.
0:38:16 > 0:38:18Oh, bloomin' Nora!
0:38:18 > 0:38:20Gordon Bennett!
0:38:20 > 0:38:23Can I just drink it?
0:38:23 > 0:38:27That I liked, which was the Chipley Cup, and it was delicious.
0:38:27 > 0:38:30I think it's very good because there's no cooking involved.
0:38:30 > 0:38:35And there's no olive oil in, which is absolutely wonderful so...
0:38:35 > 0:38:37bottoms up!
0:38:37 > 0:38:40Well, Andrea's Chipley Cups are clearly a hit,
0:38:40 > 0:38:44so how's Andrew's interpretation of that Devon classic going down?
0:38:44 > 0:38:47Surprisingly lovely. A little bit dry,
0:38:47 > 0:38:50but it's the best course so far and I could probably ask for seconds
0:38:50 > 0:38:53because you don't get very much, but it's lovely.
0:38:53 > 0:38:56It's much better than the other two courses.
0:38:56 > 0:38:59It's a little bit dry, but it's so much better.
0:38:59 > 0:39:04Yeah, I'll give him a thumbs up for this, so happy at last!
0:39:04 > 0:39:10Well, the Chipley Cups seems to have gone actually sort of splendidly,
0:39:10 > 0:39:13in spite of the fact that I didn't put a finger on it!
0:39:14 > 0:39:17The girls actually did that all by themselves.
0:39:17 > 0:39:20Hooray, some happy guests!
0:39:20 > 0:39:22But is one triumph with just nine diners
0:39:22 > 0:39:25going to make up for everything else that's happened?
0:39:27 > 0:39:31I have a horrible feeling that Andrew's chance of a profit
0:39:31 > 0:39:33just disappeared like his diner.
0:39:33 > 0:39:37But Paul's puds seem to have put his guests on a high,
0:39:37 > 0:39:42but now it's up to the diners to decide how much or how little
0:39:42 > 0:39:47they want to pay, and neither cook has any idea how much that might be.
0:39:47 > 0:39:50Andrew spent £160,
0:39:50 > 0:39:53but with one diner walking away and refusing to pay,
0:39:53 > 0:39:57he's now looking for £18 from each of his other nine diners
0:39:57 > 0:39:58to have a sniff of a profit.
0:40:00 > 0:40:03The food was... The execution wasn't there,
0:40:03 > 0:40:05but you could see the effort had gone in
0:40:05 > 0:40:08and the ingredients and all that obviously cost quite a lot,
0:40:08 > 0:40:12so, there we are, but the company was good, so not a total waste.
0:40:12 > 0:40:18The food was very mediocre, but a great experience.
0:40:18 > 0:40:22We came much earlier thinking it was going to be really nice
0:40:22 > 0:40:26- and we ended up having a bit of a strange meal.- I thought it was awful.
0:40:26 > 0:40:32The problem is, of course, that we haven't really sort of done this together before and so we...
0:40:32 > 0:40:35We were sort of, again, sort of tripping over each other,
0:40:35 > 0:40:37- but not too badly, actually.- No.
0:40:37 > 0:40:39I think... I think we actually did quite well.
0:40:39 > 0:40:43Well, you've got to hand it to him, he's confident if nothing else.
0:40:43 > 0:40:46At Gilliegants Paul shelled out £120,
0:40:46 > 0:40:48so if he's to go into profit
0:40:48 > 0:40:52he must take more than £12 from each of his diners.
0:40:52 > 0:40:54Night, guys.
0:40:54 > 0:40:56- Night, everybody.- Bye!
0:40:56 > 0:40:59The meal was great and the desert was amazing.
0:40:59 > 0:41:01I was a bit disappointed with the standard of the food, actually.
0:41:01 > 0:41:04I expected a little bit more, to be honest.
0:41:04 > 0:41:07It was a really fun evening, wonderful food and great company.
0:41:07 > 0:41:09Night! Thank you.
0:41:09 > 0:41:12I think we have made a profit. I think we've made £15 a head.
0:41:12 > 0:41:17I think we've done that, if we've... At least we've done that in goodwill.
0:41:20 > 0:41:23Andrew, Paul, you did it!
0:41:23 > 0:41:28You fed people, they were happy, and you lived through it!
0:41:28 > 0:41:30Did it at any point feel like you might not?
0:41:30 > 0:41:32No, I think once we got started.
0:41:32 > 0:41:34Once we got started it was OK.
0:41:34 > 0:41:36Oh, what made you most nervous?
0:41:36 > 0:41:39The whole thing!
0:41:39 > 0:41:41- Is it going to be... - Why did you do it, then?
0:41:41 > 0:41:43I'm mad, I think.
0:41:43 > 0:41:46What would you change if you did do it again?
0:41:46 > 0:41:47Maybe speed up a bit?
0:41:47 > 0:41:49Maybe speed up a bit, yes.
0:41:49 > 0:41:54But then I quite like your cool, calm and collected, measured way.
0:41:54 > 0:41:56It's the swan picture, really.
0:41:56 > 0:42:00You know, the little legs underneath were going like mad, I tell you.
0:42:00 > 0:42:04So, Paul, ten strangers in your own home. What was it like for you?
0:42:04 > 0:42:07Quite hard to... To visualise until the people were in,
0:42:07 > 0:42:09and then the people seemed very nice.
0:42:09 > 0:42:12You're food actually was quite simple, the dishes.
0:42:12 > 0:42:16- It was.- But you pulled it off. Was that a conscious decision?
0:42:16 > 0:42:17It was things that I'd cook anyway.
0:42:17 > 0:42:20Again, I would cook for...
0:42:20 > 0:42:23For that many people, you know, on a regular basis so,
0:42:23 > 0:42:25you know, that's the sort of food I would cook.
0:42:25 > 0:42:28So, the name that you gave your restaurant, tell me about that.
0:42:28 > 0:42:32Gillieganting is cavorting between the sexes, really.
0:42:32 > 0:42:37We are going gillieganting, so what better name for a restaurant?
0:42:37 > 0:42:40- And they did gilliegant? - Well, I imagine so.
0:42:40 > 0:42:42From... From what I saw they did.
0:42:42 > 0:42:46- So, a success. - I think it was, yes, yeah.
0:42:46 > 0:42:49All right, well, I'm sure you're both waiting,
0:42:49 > 0:42:53- dying to know whether you actually made any money or not.- Yes.
0:42:53 > 0:42:55OK. So, I shall start with you, Andrew.
0:42:55 > 0:42:59You spent £158, quite a lot.
0:42:59 > 0:43:03You're diners donated 95.
0:43:03 > 0:43:06You were minus 63!
0:43:06 > 0:43:08THEY LAUGH
0:43:08 > 0:43:11Was it worth it?
0:43:11 > 0:43:15- Yes.- Yeah. OK. Paul, you spent 121,
0:43:15 > 0:43:17- and your diners donated 180. - Good Lord.
0:43:17 > 0:43:20- Which means you meant made a profit of 59.- Brilliant.
0:43:20 > 0:43:23- So, there you go, that's for you. - Thank you very much.
0:43:23 > 0:43:26- Well, done.- Gosh, I didn't think it would be that.
0:43:26 > 0:43:29I didn't think I would... I wasn't sure whether I'd break even,
0:43:29 > 0:43:33- actually, but that was marvellous. Thank you.- Well done, both of you.
0:43:33 > 0:43:36Two great sports, thank you very much and thank you for watching
0:43:36 > 0:43:40and I'll see you next time on Instant Restaurant.
0:43:44 > 0:43:47Subtitles by Red Bee Media Ltd
0:43:47 > 0:43:50E-mail subtitling@bbc.co.uk