Episode 8 Instant Restaurant


Episode 8

Two amateur cooks go head-to-head to see if they can create restaurants in their own homes for one night. It is New Age vegetarian versus the full-blooded lord of the manor.


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Transcript


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Two rival amateur cooks are converting their homes into restaurants.

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It's possible to see vegetarians as people who knit their own lentils.

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It's a slight risk, yes, but where's the fun if there's no risk?

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They've been given just one day and a budget of up to £200.

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I'm panicking, I'm panicking.

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20 strangers will be judging the results.

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How stupid am I on a scale of 1 to 10? 11.

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It'll be entirely up to the diners to decide how much or how little they pay.

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That was the nicest thing I've eaten forever!

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It was really blurgh!

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So, can the cooks deliver the goods and will either of them make any money?

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Hello and welcome to Instant Restaurant.

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Now, it doesn't matter how good a cook you think you are,

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creating an unforgettable menu for paying strangers

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has got to be the ultimate challenge,

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but today's rival cooks are confident

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they've got what it takes to pull it off and make a profit.

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First up, Paul Tobin from Taunton,

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a social worker, life coach, reiki healer and committed vegetarian.

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I've been a veggie since I was 21, so that's 32 years now.

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It was his reiki teacher who put him on the path to meat free dining.

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He said, "Be a vegetarian, it makes your vibes better,"

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and so I thought, "I can do that,"

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but I suspect I was one of those people who...

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Who would have become a veggie anyway.

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He's on a mission to give his diners the veggie vibe

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and pay top dollar for his fare.

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What I'm cooking tonight is...

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Is wholesome, but simple food

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and I think that's what will lift it out of this misconception

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that vegetarian food is in some way, well, like, weird.

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Oh, let's hope the diners won't find it weird.

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Paul's rival restaurant is opening its doors

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at imposing Chipley Manor on the edge of Dartmoor.

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At the helm is 58-year-old management consultant Andrew Strigner

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and when it comes to food, he's keen on the classics.

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Certainly my cooking tonight is very much

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traditional,

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but with maybe a couple of little surprises, I hope.

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His passion for food comes from his Italian grandmother.

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She was, in fact, a tailor but she was also a very, very good cook.

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I think, really, she taught me to love food, as well.

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And he's got his own idiosyncratic way of doing things.

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This is basically my mind map.

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Little roadmaps all the way around, you know?

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I have a torturous and convoluted mind, but...

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So I need a map sometimes.

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Good luck with navigating that, Andrew.

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I hope you don't find yourself up a dead end.

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Now, Andrew couldn't be further removed from veggie Paul.

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He's serving food with a face, a rich mix of seafood, duck and offal.

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The nightmare diner for me is the person who's not going to try

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anything that I've got on my menu, who says... Is going to say,

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"I don't like fish, can't eat offal, won't eat offal,

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"this is an awful menu you've got here."

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That's going to be my nightmare diner.

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But this challenge is about a whole lot more than the menu.

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It's about creating the perfect restaurant experience.

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Over to you, Paul.

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Well, my restaurant is called Gilliegants.

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Gilliegants is an old Somerset dialect word for cavorting

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with the opposite sex, which seems a great name for a restaurant, really.

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Yes, this innocuous suburban terrace is going to play host to Paul's frolic themed restaurant.

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That could get the curtains twitching.

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Inside, the decor has a certain rustic charm about it.

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The chairs are odd. Four of them come from my garden.

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I have a camping table for half of it.

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It is certainly a rustic restaurant.

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Over at majestic Chipley Manor

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they're rolling out the full, formal dining experience,

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starched linen tablecloths and polished silver.

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The concept is really to the manor born.

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We are lucky to, sort of, have and live in

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what is actually quite an elegant, I think, house

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and what we're trying to do is actually sort of bring this elegance across

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in our presentation and maybe a little bit in the cooking, as well.

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Both cooks can have two assistants to help them prepare for the challenge.

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At Gilliegants, Paul's roped in next door neighbour Bethan

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and niece Gayle, who's a little bit nervous.

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I've sort of been thrown in the deep end a bit and I'm just like, "OK, I'll do it."

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That's the spirit!

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I've been asked to come and be front of house this evening.

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I'm just going to give it a go,

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hopefully give them a nice warm greeting

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and make them feel quite comfortable and then help with the waitressing.

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At his grand manor house, Andrew's counting on his wife, Andrea.

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Wow! That looks fantastic.

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Well done, well done. Super!

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Yeah, I just want to create a nice atmosphere and a nice...

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That group is enjoying just the evening.

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And also pitching in is long time family friend Helen.

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-It's a very good team.

-Thank you. Good team.

-Good team.

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So, it's the battle of the full blooded lord of the manor

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versus the New Age vegetarian,

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so how much of their £200 allowance have the rivals needed to spend?

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Well, Andrew's decided he must have £160 to make the right impression,

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so he'll be looking for more than £16 a head to go into profit.

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Paul's managed on £40 less,

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so he needs to take £12 a head if he's to break even.

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It could be a close call, this one.

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But of course it's up to the diners how much they'll pay,

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and if they don't like what they get,

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our cooks could end up with nothing at all.

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Each instant restaurant will be judged by ten strangers drawn from different walks of life,

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but with one thing in common, an appetite for a good night out.

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At Paul's restaurant the guests are arriving,

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not that anyone's noticed.

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At Chipley, the team are standing by

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and the diners are greeted by Andrea...

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Welcome to Chipley Manor.

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And shown into the parlour for drinks and nibbles.

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Oh, nice!

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But at Gilliegants, after a ten minute wait,

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the diners are still on the doorstep.

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Apparently there are three couples, or three sets of two.

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-Three sets of two.

-And one set of four.

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Yes, we know, they're trying to get in!

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Anyone going to answer?

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-Hello.

-Hello!

-Now, have you been waiting long?

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-No, really.

-No.

-You've not?

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Oh, yes, you have.

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Absolutely fine.

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Oh, we couldn't hear a thing back there so I do apologise.

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We waited rather longer on the doorstep than I would have imagined possible...

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-It was funny though, wasn't it?

-..for a dinner party.

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-I did find that amusing.

-Once inside it was very welcoming.

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The lighting was nice, I liked that straight away and the colours. That was very welcoming.

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-Yes. No, I agree.

-Nice warm colours.

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Meanwhile, over at Chipley Manor all the guests have managed

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to make it through the front door in time for Andrew's welcome.

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I think this is going to be quite an interesting evening for all of us.

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Away from the rest of the crowd,

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the guests get a chance to tell us what they really think.

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When we first arrived we were really impressed, the building's really nice.

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When we walked in we thought it was really good.

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-We did, yeah.

-We thought, "Wow, what a posh house!

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"This can't be somebody's house it must be a hotel!"

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Now they've decided to answer the front door at Paul's,

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Gilliegants is filling up, too.

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It was very friendly,

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a bit small, but then their house isn't huge so that can't be helped.

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I think I was expecting it to be tables of two, tables of four.

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I wouldn't have said I walked in and felt it was a restaurant.

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Well, all that Georgian grandeur at Andrew's seems to have made

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a big impression, while Paul's eatery was a bit more homely,

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but now it's all about the menus,

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so knives and forks at the ready, it's time for starters.

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Paul's hoping to get his guests gillieganting

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with his choice of starters,

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sweetcorn fritters served with a selection of homemade chutneys,

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or goat's cheese and beetroot salad.

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The sweetcorn fritters are new for us and we really like them.

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Nice light introduction to the meal.

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The goat's cheese and beetroot is a firm favourite.

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It's a good classic combination.

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Sweetcorn fritters, chutney?

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That's OK, yes.

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The goat's cheese with beetroot,

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unusual combination, but I think that works, I think that works.

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I'm going to do it myself and I think I've got competition here.

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Well, we'll soon find out, Andrew.

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Paul got cracking on his starters earlier in the day.

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I'm just going to make the batter for the sweetcorn fritters,

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so that's that in. What I'm going to add to this now

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are some dried chillies from my sister-in-law's garden.

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He shops the chillies in a rustic style and chucks the whole lot in the batter, seeds and all.

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Oh, ho, that could certainly spice things up.

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I'm hoping that people will find my menu adventurous.

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It's not a fancy menu and I'm using the word rustic all day

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in the hope that it covers many sins.

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Well, that's one way of looking at it.

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Next it's the beetroot for the goat's cheese salad

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and assistant Gayle is in charge.

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I'm just going to cut it really finely and it's...

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It's really as rustic as that, to be honest.

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There's that rustic word again!

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I wonder what the diners will make of it.

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-What we're looking at is five goat's cheese and five sweetcorn.

-Right.

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-Wonderful.

-Well, half and half.

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I'm feeling... Oh, yeah, I'm feeling quite cool about them.

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That looks as though it's still not ready to turn over.

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That looks as though it probably is.

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That's perfect, actually. That's a nice one.

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Well, the fritters fry in the pan, the beetroot

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gets goat's cheese crumbled over it and then salad leaves on top.

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Rather a lots of salad leaves!

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The salads look marvellous, actually.

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-That needs to swap over.

-What can I say?

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Plating up the sweetcorn fritters,

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Paul adds a dollop of rhubarb and apple chutney

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and then a spoonful of lime pickle, and not much else.

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No garnish, no nothing.

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Rustic, you see?

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With presentation, I am not very good.

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I cannot do the fine part of it at all.

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Oh, dear. I hope that won't be a problem with your diners.

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-Sweetcorn?

-Yes.

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Thank you.

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Presentation wasn't that good.

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It would have been good to have had a little bit of greenery with it

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because it all just looked the same colour, rather dull on the plate.

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It probably doesn't look as attractive as it could do,

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but I'm sure it'll taste very good.

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When they came my first thought was,

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"Whoa, look at the size of the plate compared to what I'd been given,"

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but actually they were really tasty.

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I'm not sharing this, it's too nice!

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Any bleats about the beetroot and goat's cheese salad?

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When it came it looked superb.

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It was beautifully presented and it tasted as good as it looked.

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I have to say I was very pleasantly surprised.

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That's very nice.

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If I'm honest, I'm a meat eater.

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I would have never have eaten that before

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-and having chosen that and eaten it, yeah, really nice.

-Yeah, look.

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-Oh, that looks...

-Empty plates!

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That looks wonderful. We're doing well.

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-And with comments of, "That was lovely!"

-Wonderful.

-That was lovely.

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-That's really music to my ears.

-Good.

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The fact that the plates are coming back empty makes me feel wonderful, actually.

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I feel really good about that. It feels like we've got something right.

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So, a pretty good start for vegetarian Paul,

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but what's carnivorous Andrew got in store at Chipley Manor?

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For his starters he's offering a choice of pan-fried duck liver with a walnut salad,

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or a hearty seafood cocktail packed full of prawns, monkfish,

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smoked salmon, crab, calamari, scallops and langoustine all smothered in Marie Rose sauce.

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That's a bit of a mouthful! I hope his diners have got big appetites.

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Living in South Devon close to Brixham,

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fish and my seafood cocktail is a fantasy of fantastic fish.

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And again we've got farming country, beautiful duck

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and what better than duck liver as a starter? Fantastic.

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This sounds like a man who really knows how to cook.

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Let's hope so. Just an hour before his diners were due Andrew

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began making the Marie Rose sauce for his fantasy seafood cocktail.

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Mine is slightly different.

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It's slightly sweeter, more refined, yes, of course.

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First stage, mayo. Normally a labour of love

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where the oil is usually slowly whisked into the egg yolks...

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Just make sure we've got no shell in there. That's absolutely fine.

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-Unless you're Andrew, in which case you dump it all in at once.

-Right.

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Add a dollop of tomato puree,

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oh, and another dollop just for good measure.

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A bit more, a bit more, bit more.

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Nice and... Nice and deep.

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And give it a quick blast.

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Unconventional, but how does it taste?

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Pretty good.

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Perfect!

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Well, we'll take your word for it.

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But his starters have left Andrew with an awful lot to do at the last minute.

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Once the diners' orders are in

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he's got to cook the duck liver for one starter

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and saute some of the ingredients for the sea food cocktail, as well.

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The langoustines, prawns and scallops all hit the pan

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and are then piled on top of cold ingredients.

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Nice big langoustine poking through.

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Then topped off with the Marie Rose sauce.

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Isn't that a dainty dish to set before a king?

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Yes, but I'm not sure you've got any royalty in the dining room,

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and fiddling about with all that sea food means the duck livers

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have been lingering in the pan for quite some time.

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I hope it's not overdone.

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And when it comes to plating up,

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Andrew believes in being a hands on cook.

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-OK.

-Two sets.

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-Good.

-That's it?

-That's it.

-All right.

-Thank you.

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The cocktail was for the lady.

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Yes, please. That looks lovely. Thank you very much.

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-Thank you.

-Enjoy it, yes.

-Thank you very much, that looks lovely.

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So, does Andrew's cuisine match up to the opulent surroundings?

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For my starter I had a seafood cocktail, which I'd order in lots

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of different restaurants, but this one was blurgh.

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It was really blurgh. The whole thing.

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All it tasted of was blurgh sauce.

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The sauce is rather... I don't really know what the word is.

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Will "blurgh" do?

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It's not very pleasant, shall we say?

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And, just generally, the taste wasn't too great.

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It was just like a really rich tomato sauce

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with lots of olive oil in it

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and that really overpowered everything that was in there,

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and the whole thing was odd.

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Oh, dear, the seafood's nosedived, but what about the duck?

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I had the duck liver and it was all right,

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but I thought it was a bit dull to be honest.

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It was a bit dry, the liver, and the little garnish of salad

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could have done with some dressing to make it a bit more interesting.

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And the presentation really did nothing at all for me

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because I thought that eating, first of all,

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was all about the smell and the visual

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and none of those two worked for me

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and the taste didn't work for me either, I'm afraid.

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It's so wrong.

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Oh, that's dive bombed, too, but Andrew remains unruffled.

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OK, but... You know, you can't please everybody. Never mind.

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What a shame.

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All those gorgeous ingredients and hard work down the pan,

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but there's still two courses to go,

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so Andrew could turn things around.

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In contrast, Paul's flavours are really doing the business

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but his presentation isn't up to scratch,

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so can he add a flourish or two to his mains?

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At Gilliegants Paul's offering a choice of homemade tagliatelle

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with fresh Somerset pesto, or mushroom Pan Haggerty,

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an old English dish of potato, mushroom and onion,

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topped with cheese and served with roasted root vegetables.

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These two dishes really sum up my approach to food.

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Locally resourced, good quality products, simply...

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Simply prepared, give you a great taste.

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The tagliatelle with pesto,

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yes, but a bit simple, I think, for a restaurant main,

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and the Pan Haggerty, I love the mushrooms, love the idea of it,

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but I think, again, that would be an accompaniment

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and not actually a dish in itself to me.

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Well, Paul thinks it is

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and set to work on the Pan Haggerty in the afternoon.

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It's basically layer upon layer of potatoes, onions and mushroom.

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Well, the wow factor for a dish like this I feel is in the...

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Is in the taste. It does a long time in the oven.

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It's...

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It's unusual. It tastes wonderful.

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So I'm hoping that that will be enough

0:17:510:17:53

to bring a smile to people's faces.

0:17:530:17:56

Well, if his diners were expecting posh nosh

0:17:560:17:58

they're in the wrong place.

0:17:580:18:00

I hope he doesn't lose out when it comes to pay up time.

0:18:000:18:03

Right, I'm going to just stick that in the oven

0:18:030:18:06

on the bottom shelf and leave it at that, actually.

0:18:060:18:10

For his Somerset pesto he's using rocket instead of basil.

0:18:100:18:14

Interesting, but, hang on a minute, that's not home grown salad!

0:18:140:18:18

It does actually come from Portugal.

0:18:180:18:20

This has been brought by road, I would imagine.

0:18:200:18:23

I'm 'fessing up to it straight away before we go any further.

0:18:230:18:26

So much for locally sourced dishes!

0:18:260:18:29

The other key ingredient is garlic, rather a lot of it.

0:18:290:18:34

The pesto also gets a glug of rapeseed oil,

0:18:340:18:37

which is locally sourced, and then a whiz in the blender.

0:18:370:18:41

Gosh, that is lovely, if I say so myself.

0:18:410:18:44

At 4.30pm he starts making fresh pasta.

0:18:440:18:48

It's a lengthy process, so after kneading, resting and rolling it,

0:18:480:18:54

his plan was to cut it after his diners had received their starters.

0:18:540:18:59

Sounds like that machine could do with a good oil!

0:18:590:19:03

Something's happened, it's too dry.

0:19:030:19:05

It's just not being picked up by the machine

0:19:050:19:08

as I'd have expected it to be.

0:19:080:19:09

So much for me saying, "Oh, you can do it earlier." That's it.

0:19:090:19:13

But eventually the pasta plays ball and he can get it in to boil.

0:19:150:19:18

This is the part that I'm really worried about

0:19:180:19:21

in case I overdo the pasta, but it's in the hands of the gods.

0:19:210:19:25

No, Paul, it's in the hands of ten hungry diners,

0:19:250:19:28

and chef's beginning to feel the pressure.

0:19:280:19:30

If you put that down over here, look, I need to drain... Just drop it in.

0:19:300:19:34

Just... No, just drop it in. Just leave it in, honestly.

0:19:340:19:37

I need five plates on the table ready for this.

0:19:400:19:44

And I need...

0:19:440:19:47

I need to be coherent.

0:19:470:19:49

I'm panicking, I'm panicking.

0:19:490:19:50

I'm realising that I have more plates,

0:19:500:19:53

but they are packed away somewhere

0:19:530:19:55

and I forgot to bring them out. How stupid am I?

0:19:550:19:58

On a scale of 1 to 10? 11.

0:19:580:20:01

-I would be worrying if it went smoothly.

-Absolutely.

0:20:010:20:04

So, don't you be worrying.

0:20:040:20:07

Once again he's keeping it simple, rustic even.

0:20:070:20:10

A plate of pasta with a dollop of pesto on top.

0:20:100:20:13

No seasoning, no garnish.

0:20:130:20:15

But Bethan's tidying it up a bit.

0:20:150:20:18

His other main course, Pan Haggerty, simply needs to be plated up.

0:20:180:20:23

But that looks pretty damn good.

0:20:230:20:25

I think your guests will be the judge of that.

0:20:250:20:28

Hunks of roasted root veg and what have you got?

0:20:280:20:31

Ha-ha, rustic, that's what!

0:20:310:20:34

So, how's the pasta faring?

0:20:360:20:40

When it first came I was like, "Yes, fresh pesto, it's going to be lush."

0:20:400:20:45

And I smelled it, I was like, "Oh, that smells amazing."

0:20:450:20:49

When I first tasted it, it was so garlicky and I'm not a fan.

0:20:490:20:54

I'm really sorry, Paul, but, not...

0:20:540:20:57

I'd rather go to Tesco's.

0:20:570:20:59

I could have easily cooked that myself at home

0:20:590:21:03

and wouldn't have felt it was special enough to have had in a restaurant.

0:21:030:21:09

-There you go.

-Thank you very much.

0:21:090:21:11

Oh, is the Pan Haggerty too homely?

0:21:110:21:14

I don't eat a lot of veggie stuff.

0:21:140:21:16

I kept lifting up the slices of potatoes

0:21:160:21:18

looking for a great chunk of meat inside, but it didn't happen!

0:21:180:21:22

Well, it is a vegetarian restaurant, sir!

0:21:220:21:24

It didn't hold together very well as a meal. It didn't...

0:21:240:21:28

The layers separated and didn't stack well,

0:21:280:21:31

but the flavours were good.

0:21:310:21:32

I think, with a little more attention to detail,

0:21:320:21:35

it could come up to restaurant standard.

0:21:350:21:38

The food has not looked as brilliant as...

0:21:380:21:41

As it, say, would do in a real restaurant.

0:21:410:21:44

I have to say it looks very, to use that overused word of mine, rustic.

0:21:440:21:49

But it's fine. It's working.

0:21:490:21:51

If they're enjoying it, I'm happy.

0:21:510:21:52

Will Andrew's diners be happy with what he's got in store?

0:21:520:21:56

He's serving pan-fried red mullet with home-grown veg from the garden,

0:21:560:22:00

or braised oxtail in Napoli sauce made with tomatoes,

0:22:000:22:04

olives, capers and anchovies all served with homemade pasta.

0:22:040:22:09

I love oxtail. It's fantastic.

0:22:090:22:11

Underrated. Everybody I know loves oxtail, they just never eat it.

0:22:110:22:15

Give it a little fantasy, a few olives, a little bit of tomato

0:22:150:22:21

and it's a fantastic dish.

0:22:210:22:23

As a vegetarian, you might be expecting me to turn round

0:22:230:22:26

and to be critical of this part of the menu. I'm not.

0:22:260:22:30

I think everybody has their own choice.

0:22:300:22:32

Both dishes require a great deal of expertise

0:22:320:22:35

that I'm sure Andrew has.

0:22:350:22:37

Diplomatic to the end, Paul,

0:22:370:22:40

and we'll soon see about that technical expertise.

0:22:400:22:43

Mid morning and Andrew was searing the oxtail

0:22:430:22:45

and waxing lyrical.

0:22:450:22:47

I think it's one of those forgotten dishes, really,

0:22:470:22:50

that old English cooking that my mother's mother used to do

0:22:500:22:54

and even my mother used to do.

0:22:540:22:57

And oxtail is one of those dishes.

0:22:570:23:01

On the other hand,

0:23:010:23:02

I'm giving this a sort of Mediterranean style also,

0:23:020:23:04

because I'm going back to the other grandmother as well, who's Italian.

0:23:040:23:08

Taking his cue from that Italian heritage, he'll slow cook the meat

0:23:080:23:13

in a rich tomatoey Napoli sauce until the meat falls off the bone.

0:23:130:23:16

So that has been in the oven now for about two hours

0:23:170:23:21

and it's just coming off the bone beautifully.

0:23:210:23:24

And I'm now going to make nice tidy little parcels of it

0:23:240:23:28

and to do that, I'm using...

0:23:280:23:33

caul fat.

0:23:330:23:35

This is what they call sometimes caul fat,

0:23:350:23:37

sometimes they call it the veil.

0:23:370:23:39

Whatever you call it,

0:23:390:23:41

it's the membrane surrounding a cow's internal organs

0:23:410:23:44

that Andrew is using to hold his oxtail parcels together.

0:23:440:23:47

I hope his diners have got the stomach for this sort of thing.

0:23:470:23:52

Apart from, you know, keeping it tidy,

0:23:520:23:54

the veil is actually going to help keep it all moist,

0:23:540:23:58

as that membrane there is just going to sort of seal it,

0:23:580:24:03

seal it all up

0:24:030:24:05

when I come to actually get this the final sort of roast off.

0:24:050:24:08

I wonder if it will be fatty?

0:24:080:24:12

Oh, now he's gone all Italian again,

0:24:120:24:15

making fresh pasta to accompany the oxtail dish.

0:24:150:24:18

I'm making my own pasta

0:24:180:24:20

because I think if you're going to a restaurant, it's a bit of a cheat

0:24:200:24:23

to actually have something thrown at you out of a packet.

0:24:230:24:27

Any fool can do that.

0:24:270:24:28

To get the thin sheets needed for tagliatelle,

0:24:280:24:31

Andrew breaks out his pasta machine.

0:24:310:24:33

Did everyone in the West Country get one of these for Christmas?

0:24:330:24:36

How long have I been making pasta? Crikey!

0:24:360:24:39

Certainly as long as I can remember.

0:24:390:24:41

I can't remember having learnt.

0:24:410:24:43

I remember doing,

0:24:430:24:45

but not learning.

0:24:450:24:47

That is just super!

0:24:480:24:50

Benissima! Perfetto!

0:24:520:24:55

Let's hope it's as perfetto as it looks.

0:24:550:24:59

As the starter plates are cleared from the dining room,

0:24:590:25:02

the oxtail and caul fat concoctions go in the oven to finish cooking.

0:25:020:25:07

Now Andrew can turn his attention to the fish.

0:25:070:25:10

What I've got here is red mullet fillet.

0:25:100:25:13

It's coated in flour, egg and breadcrumbs,

0:25:130:25:16

ready to be cooked in hot oil.

0:25:160:25:17

But it's slow going, with the fish hitting the pan

0:25:170:25:21

20 minutes after the starters were cleared.

0:25:210:25:23

Not that Andrew's worried.

0:25:230:25:25

Funny enough, I'm quite surprised at how I'm doing here.

0:25:250:25:29

You know, I thought I might be in more trouble than I actually am.

0:25:290:25:33

I wouldn't speak too soon, Andrew.

0:25:330:25:35

There are some very hungry and pretty restless diners out there.

0:25:350:25:41

We've just been discussing

0:25:410:25:42

how we've been waiting for our main courses for over an hour now.

0:25:420:25:46

I've gone past the point of hungry.

0:25:460:25:48

I'm just a bit cold and a bit tired, now.

0:25:480:25:51

If this was a restaurant, I'd have walked by now.

0:25:510:25:53

But in the kitchen,

0:25:530:25:55

Andrew and his team are still taking it at their own pace.

0:25:550:25:59

Yeah, we could have been a bit faster, but, you know,

0:25:590:26:02

everything's together, this is the main thing and that's my main worry.

0:26:020:26:07

In the dining room, things are going from bad to worse.

0:26:070:26:10

The waitresses haven't been around.

0:26:100:26:13

It's beginning to rumble, definitely.

0:26:130:26:15

Another five minutes, I think we'll go looking for the chef, so...

0:26:150:26:19

We're just ringing to say try not to let Sophie stay up,

0:26:190:26:23

because we've only just had our starter.

0:26:230:26:26

Sweet dreams, Sophie. Mummy could be some time.

0:26:260:26:29

Do you think I should apologise for the wait?

0:26:290:26:34

Er...you can do.

0:26:340:26:36

You can say is there anything... Is there any issues at the moment?

0:26:360:26:40

Yeah.

0:26:400:26:41

That's a definite yes. It's been an hour since they finished their starters

0:26:410:26:46

and one hungry diner is reduced to retrieving the pre-dinner nibbles!

0:26:460:26:50

There you go. Do you want crisps or nuts?

0:26:500:26:52

-I don't mind. What would you like?

-You can have some nuts.

0:26:520:26:55

I'm very sorry for that.

0:26:550:26:58

But we'll start laying the plates out and, yes.

0:26:580:27:01

Cooking the food?

0:27:010:27:03

With his guests reduced to snacking,

0:27:050:27:07

Andrew is at last on the home straight

0:27:070:27:10

with the pasta going into the boiling water.

0:27:100:27:12

-Just hope for the best now.

-Just to hurry things along a bit,

0:27:120:27:15

Andrea gives the potato salad to go with the fish

0:27:150:27:18

a generous glug of olive oil.

0:27:180:27:20

That should be absolutely fine.

0:27:200:27:23

Fish.

0:27:230:27:24

An hour and 23 minutes after the starters were served,

0:27:240:27:28

Andrew finally begins plating up the main courses.

0:27:280:27:31

First the fish, then the oxtail.

0:27:310:27:34

-Is it done?

-Yes.

0:27:340:27:36

Right.

0:27:360:27:38

It's been languishing in the oven for over an hour.

0:27:380:27:41

-I hope it hasn't gone dry.

-Do you want this with that or not?

-No.

0:27:410:27:45

Hallelujah!

0:27:450:27:47

Exactly an hour and a half after polishing off their starters,

0:27:470:27:50

the diners can finally tuck into their mains

0:27:500:27:53

and they're so relieved, there's even a round of applause!

0:27:530:27:56

-Enjoy it.

-Thank you.

0:27:560:27:59

-Thank you.

-Thank you very much.

0:27:590:28:00

-Thank you.

-Thank you.

0:28:000:28:02

Enjoy it.

0:28:020:28:04

It's cold!

0:28:040:28:05

Yours is cold, is it? Mine's hot.

0:28:050:28:08

I had the oxtail for my main.

0:28:120:28:15

After waiting an hour, you expect something pretty special

0:28:150:28:18

and unfortunately, it wasn't really that special.

0:28:180:28:22

With the main course, I thought this would be the dish

0:28:220:28:25

that really pulled it back, because the first course was appalling

0:28:250:28:28

and I was really looking forward to this,

0:28:280:28:31

but absolute failure, I'm afraid.

0:28:310:28:33

-No.

-I can't eat any more.

0:28:330:28:37

Whoops! Well, maybe the fish dish is better.

0:28:370:28:40

The fish isn't too bad.

0:28:400:28:42

-The potatoes...

-They're cold!

-Cold.

0:28:420:28:44

Cold and I don't like them at all.

0:28:440:28:47

There was some potato concoction which was absolutely disgusting, I'm afraid.

0:28:470:28:52

Apart from the fact it was cold,

0:28:520:28:53

it was in some kind of congealed...

0:28:530:28:56

I can only assume

0:28:560:28:58

it was supposed to be a sauce, but tasted horrible.

0:28:580:29:02

The actual fish itself was OK.

0:29:020:29:06

I had the red mullet. I mean, I ate it

0:29:060:29:08

because I was pretty hungry,

0:29:080:29:10

but if it was that cold in the restaurant, I'd have sent it back.

0:29:100:29:13

The potatoes that it came on

0:29:140:29:17

I didn't really get on with.

0:29:170:29:20

Again, they weren't that warm.

0:29:200:29:23

Not a bad flavour,

0:29:230:29:24

but some of them were undercooked too, so that was a problem.

0:29:240:29:27

Well, at least one person seems to be happy, just not the right person.

0:29:270:29:32

That was a good one.

0:29:320:29:34

What's that?

0:29:340:29:36

-Vegetable.

-That's OK, good. Fine.

0:29:360:29:39

So, reactions on the plates -

0:29:390:29:41

actually, most of the plates look fairly clean at the moment.

0:29:410:29:44

I am quite pleased with that.

0:29:440:29:47

Poor Andrew! "Horrible!" "Disgusting!"

0:29:490:29:53

Not exactly what you want to hear about your culinary labours of love,

0:29:530:29:57

and his diners look like they were on the verge of mutiny!

0:29:570:30:01

He's going to need nothing short of a miracle with his desserts,

0:30:010:30:04

and Paul is still getting stick for his lack of finesse,

0:30:040:30:08

so can he deliver the wow factor with his puds?

0:30:080:30:12

Well, Paul's relying on a three-shot extravaganza.

0:30:120:30:15

A chocolate shot,

0:30:150:30:17

and a seasonal sorbet of apples with a slug of apple brandy.

0:30:170:30:21

Or raspberry stacks made with orange, shortbread and cream.

0:30:210:30:26

Sorbets I adore and I will make them every chance I get.

0:30:260:30:30

The raspberry stack is a bit of a wild card, really.

0:30:300:30:34

I think his puds are fantastic.

0:30:340:30:36

The sorbets sound good and I love the idea of the raspberry.

0:30:360:30:40

I've got problems, haven't I?

0:30:400:30:42

You could have a point, Andrew.

0:30:420:30:44

Paul's prep began with the rich chocolate mousse

0:30:440:30:47

for his triple-shot dessert.

0:30:470:30:49

Just going to add all of this chocolate.

0:30:490:30:51

Chocolate is melted in warm cream and then gets a splash of brandy.

0:30:510:30:56

I shall use I would have probably thought that much to begin with,

0:30:560:31:00

which is a reasonable amount.

0:31:000:31:02

Then I think I'm going to have to taste it. Life is hard!

0:31:020:31:06

Hmmm...

0:31:070:31:09

What do you think, Paul?

0:31:090:31:10

I think it probably needs a bit more brandy, actually, to be honest.

0:31:120:31:16

-Oh, go on, then!

-God, I sound like I know what I'm talking about!

0:31:160:31:20

Paul slops his luxurious mousse into the glasses

0:31:200:31:23

in what he might proudly describe as rustic.

0:31:230:31:26

I love that word.

0:31:260:31:28

I think rustic just means, well, yes, it's...

0:31:280:31:32

it covers part of that slapdashness.

0:31:320:31:35

Slapdash! Oh, perish the thought(!)

0:31:350:31:38

I'll put these in the fridge and then that part is really over.

0:31:380:31:42

Next the homemade apple sorbet.

0:31:420:31:45

Two dozen Somerset apples go into the juicer.

0:31:450:31:48

Icing sugar is added and it all goes into an ice cream maker.

0:31:480:31:52

40 minutes later, and hey presto, it's done its stuff.

0:31:520:31:56

So I'm just going to try this and see what it's like.

0:31:560:31:59

It's not bad, actually.

0:32:020:32:04

Next, Paul's raspberry wild card.

0:32:040:32:06

He's delegating the coulis to assistant Gayle.

0:32:060:32:10

The first task is to blitz the raspberries in the blender.

0:32:100:32:14

I could probably fit one more in.

0:32:140:32:17

Rather a lot of raspberries, by the look of it.

0:32:170:32:20

What I might do now is just add the other ones.

0:32:230:32:26

Are you sure?

0:32:260:32:29

Gayle, is that all of them? Because we don't coulis them all.

0:32:290:32:34

Why?

0:32:340:32:35

We need some whole ones.

0:32:350:32:37

-Yeah. Oh, no!

-No, we'll just rescue these.

0:32:370:32:39

-Just stop this.

-Yeah.

-We've got a huge coulis now.

0:32:390:32:42

I'll have to go out and get some more.

0:32:420:32:44

-Yeah, don't worry.

-We've got a huge coulis.

-Yeah.

0:32:440:32:47

Sorry, Paul.

0:32:470:32:48

When things go wrong, I think, "Oh, well."

0:32:480:32:51

And I've probably made a pig's ear of it more times than anybody,

0:32:510:32:55

so I'm the least person in the world

0:32:550:32:57

who can turn round and say anything about things going wrong,

0:32:570:33:00

-so we just push through.

-Oh, he's so laid back.

0:33:000:33:03

It must be all that relaxing reiki.

0:33:030:33:05

Unlike Chipley Manor, service at Gilliegants is certainly punctual.

0:33:050:33:11

By 8.30, Bethan's taking orders.

0:33:110:33:13

The raspberry stack.

0:33:130:33:14

And then Paul's plating up.

0:33:150:33:18

Shortbread biscuits get a rustic dollop of whipped cream

0:33:180:33:22

before the addition of those rescued raspberries,

0:33:220:33:25

and then another biscuit.

0:33:250:33:27

The apple and chocolate I feel is a bit of a wild card.

0:33:270:33:32

I'm not sure it'll work, but what the hell, you have to do these things.

0:33:320:33:36

It would work for me.

0:33:360:33:38

And as the triple shots make their debut,

0:33:380:33:40

it looks as though they're working for the diners, too.

0:33:400:33:43

Absolutely lovely.

0:33:480:33:50

-I know, this is what we were thinking.

-I want that.

0:33:520:33:55

And then we've got...

0:33:550:33:56

Oh, they'll be Gillieganting before we know it.

0:33:560:34:00

It looks pretty seductive!

0:34:000:34:02

Oh, my God, that's to die for!

0:34:050:34:09

Oh, yeah.

0:34:110:34:12

That is very good.

0:34:120:34:14

Well, it certainly seems that rich chocolate mousse has hit the spot.

0:34:140:34:21

That was the nicest thing I've eaten forever!

0:34:210:34:24

It doesn't get much better than that.

0:34:240:34:26

Wonderful news for Paul! And how are the raspberry stacks slipping down?

0:34:260:34:31

Well, thank you darling.

0:34:310:34:33

I'm having the raspberry shortcake.

0:34:350:34:38

It's really, really lovely.

0:34:380:34:41

Unfortunately, it was a bit melted,

0:34:410:34:43

but it actually made it easier to eat.

0:34:430:34:45

Never had anything like this before

0:34:450:34:47

and I definitely want it again. It is amazing.

0:34:470:34:50

11 out of 10 for that one.

0:34:500:34:53

Well, I was going to share with my husband,

0:34:530:34:55

but it was too nice, so I ate it myself!

0:34:550:34:59

Thank you very much. I'm still going.

0:34:590:35:02

Hmmm. I think I would be.

0:35:020:35:03

So, can Andrew win over his diners with his desserts?

0:35:030:35:08

He's offering a concoction of fresh berries, lashings of cream,

0:35:080:35:12

amaretti and cassis liqueurs known as a Chipley Cup,

0:35:120:35:16

or a Devon favourite, an individual cream tea.

0:35:160:35:20

Something you might expect at, well, teatime

0:35:200:35:23

rather than at the end of a very, very, very, very long dinner.

0:35:230:35:27

Everybody who comes to Devon has got to have a cream tea

0:35:270:35:30

and our Chipley Cup,

0:35:300:35:32

well, that's our house dessert and it always goes down very well.

0:35:320:35:36

Nobody turns it away.

0:35:360:35:38

I love the idea of the Devon cream tea.

0:35:380:35:40

I think it's a really original spin.

0:35:400:35:42

The Chipley Cup, all that cream and booze, I'd have gone for that one.

0:35:420:35:46

Well, let's hope the diners do, too.

0:35:460:35:48

The scones for the cream tea were made at lunchtime

0:35:480:35:51

and Andrew has a little variation up his sleeve, Greek yoghurt!

0:35:510:35:55

I didn't have any milk in the fridge

0:35:550:35:57

and I didn't have any cream in the fridge

0:35:570:36:00

and so I decided to use something else.

0:36:000:36:02

Nice improvisation, Andrew,

0:36:020:36:05

but isn't this going to be a bit too heavy as a dessert?

0:36:050:36:08

There is a slight risk, of course, yes, but it's not a...

0:36:080:36:12

not a huge risk. It's a slight risk, yes.

0:36:120:36:15

I'm not sure you can afford any risk, Andrew.

0:36:150:36:18

And where's the fun if there's no risk?

0:36:180:36:21

There's no fun, is there? And away we go.

0:36:210:36:24

Into the Aga.

0:36:250:36:27

No, not yet.

0:36:270:36:28

The Chipley Cups are made to order and the girls are in charge.

0:36:280:36:32

Out in the restaurant it's 10.30

0:36:320:36:35

and all the delays are taking their toll.

0:36:350:36:38

Someone's run out of time, if not patience.

0:36:380:36:42

-Andrea, I'm really sorry, but I need to leave now.

-Really?

0:36:420:36:45

Yes, I have to go home, because I have a babysitter for my daughter.

0:36:450:36:49

I have a Chipley Cup ready. I'll bring it in for you.

0:36:490:36:52

Well, I've got to drive to Oakhampton

0:36:520:36:54

and that's a 45-minute drive.

0:36:540:36:56

I'm very sorry for that. It will be here in a second.

0:36:560:36:59

Well, I need to go now. I'm sorry.

0:36:590:37:00

Shall we wrap it?

0:37:000:37:03

-Are you able to wrap it?

-We could try.

0:37:030:37:05

One Chipley Cup to go.

0:37:050:37:06

Do you want some almonds for that?

0:37:060:37:08

I'm not sure Andrew ever envisaged his fine-dining experience

0:37:080:37:11

turning into a takeaway.

0:37:110:37:13

I'm not sure the runaway is that keen on the takeaway.

0:37:130:37:16

-Bye, bye.

-Bye, bye.

0:37:160:37:18

It's been a strange evening.

0:37:180:37:19

Not one that I would want to repeat.

0:37:190:37:22

I have quite enjoyed it, bizarrely, because of the company.

0:37:220:37:27

The food has been appalling.

0:37:270:37:30

I have not enjoyed it at all.

0:37:300:37:31

I'm leaving with a Chipley Cup, which I tried to avoid leaving with,

0:37:310:37:36

but it was foisted upon me, I'm afraid.

0:37:360:37:38

Any chance of paying anything?

0:37:380:37:40

It's over four hours, actually, since we arrived

0:37:400:37:44

and we hadn't had dessert!

0:37:440:37:46

Says it all.

0:37:460:37:48

You wouldn't put up with that in a normal restaurant, would you? No.

0:37:480:37:52

OK, we get the picture.

0:37:520:37:54

Back in the waiting room - whoops, sorry, dining room -

0:37:580:38:01

the rest of the guests finally get their desserts at 10.35.

0:38:010:38:05

Please, someone say something nice!

0:38:050:38:08

It was the only thing that I've enjoyed all evening.

0:38:080:38:11

It was really fresh, really light and had lots of alcohol in it.

0:38:110:38:16

Oh, bloomin' Nora!

0:38:160:38:18

Gordon Bennett!

0:38:180:38:20

Can I just drink it?

0:38:200:38:23

That I liked, which was the Chipley Cup, and it was delicious.

0:38:230:38:27

I think it's very good because there's no cooking involved.

0:38:270:38:30

And there's no olive oil in, which is absolutely wonderful so...

0:38:300:38:35

bottoms up!

0:38:350:38:37

Well, Andrea's Chipley Cups are clearly a hit,

0:38:370:38:40

so how's Andrew's interpretation of that Devon classic going down?

0:38:400:38:44

Surprisingly lovely. A little bit dry,

0:38:440:38:47

but it's the best course so far and I could probably ask for seconds

0:38:470:38:50

because you don't get very much, but it's lovely.

0:38:500:38:53

It's much better than the other two courses.

0:38:530:38:56

It's a little bit dry, but it's so much better.

0:38:560:38:59

Yeah, I'll give him a thumbs up for this, so happy at last!

0:38:590:39:04

Well, the Chipley Cups seems to have gone actually sort of splendidly,

0:39:040:39:10

in spite of the fact that I didn't put a finger on it!

0:39:100:39:13

The girls actually did that all by themselves.

0:39:140:39:17

Hooray, some happy guests!

0:39:170:39:20

But is one triumph with just nine diners

0:39:200:39:22

going to make up for everything else that's happened?

0:39:220:39:25

I have a horrible feeling that Andrew's chance of a profit

0:39:270:39:31

just disappeared like his diner.

0:39:310:39:33

But Paul's puds seem to have put his guests on a high,

0:39:330:39:37

but now it's up to the diners to decide how much or how little

0:39:370:39:42

they want to pay, and neither cook has any idea how much that might be.

0:39:420:39:47

Andrew spent £160,

0:39:470:39:50

but with one diner walking away and refusing to pay,

0:39:500:39:53

he's now looking for £18 from each of his other nine diners

0:39:530:39:57

to have a sniff of a profit.

0:39:570:39:58

The food was... The execution wasn't there,

0:40:000:40:03

but you could see the effort had gone in

0:40:030:40:05

and the ingredients and all that obviously cost quite a lot,

0:40:050:40:08

so, there we are, but the company was good, so not a total waste.

0:40:080:40:12

The food was very mediocre, but a great experience.

0:40:120:40:18

We came much earlier thinking it was going to be really nice

0:40:180:40:22

-and we ended up having a bit of a strange meal.

-I thought it was awful.

0:40:220:40:26

The problem is, of course, that we haven't really sort of done this together before and so we...

0:40:260:40:32

We were sort of, again, sort of tripping over each other,

0:40:320:40:35

-but not too badly, actually.

-No.

0:40:350:40:37

I think... I think we actually did quite well.

0:40:370:40:39

Well, you've got to hand it to him, he's confident if nothing else.

0:40:390:40:43

At Gilliegants Paul shelled out £120,

0:40:430:40:46

so if he's to go into profit

0:40:460:40:48

he must take more than £12 from each of his diners.

0:40:480:40:52

Night, guys.

0:40:520:40:54

-Night, everybody.

-Bye!

0:40:540:40:56

The meal was great and the desert was amazing.

0:40:560:40:59

I was a bit disappointed with the standard of the food, actually.

0:40:590:41:01

I expected a little bit more, to be honest.

0:41:010:41:04

It was a really fun evening, wonderful food and great company.

0:41:040:41:07

Night! Thank you.

0:41:070:41:09

I think we have made a profit. I think we've made £15 a head.

0:41:090:41:12

I think we've done that, if we've... At least we've done that in goodwill.

0:41:120:41:17

Andrew, Paul, you did it!

0:41:200:41:23

You fed people, they were happy, and you lived through it!

0:41:230:41:28

Did it at any point feel like you might not?

0:41:280:41:30

No, I think once we got started.

0:41:300:41:32

Once we got started it was OK.

0:41:320:41:34

Oh, what made you most nervous?

0:41:340:41:36

The whole thing!

0:41:360:41:39

-Is it going to be...

-Why did you do it, then?

0:41:390:41:41

I'm mad, I think.

0:41:410:41:43

What would you change if you did do it again?

0:41:430:41:46

Maybe speed up a bit?

0:41:460:41:47

Maybe speed up a bit, yes.

0:41:470:41:49

But then I quite like your cool, calm and collected, measured way.

0:41:490:41:54

It's the swan picture, really.

0:41:540:41:56

You know, the little legs underneath were going like mad, I tell you.

0:41:560:42:00

So, Paul, ten strangers in your own home. What was it like for you?

0:42:000:42:04

Quite hard to... To visualise until the people were in,

0:42:040:42:07

and then the people seemed very nice.

0:42:070:42:09

You're food actually was quite simple, the dishes.

0:42:090:42:12

-It was.

-But you pulled it off. Was that a conscious decision?

0:42:120:42:16

It was things that I'd cook anyway.

0:42:160:42:17

Again, I would cook for...

0:42:170:42:20

For that many people, you know, on a regular basis so,

0:42:200:42:23

you know, that's the sort of food I would cook.

0:42:230:42:25

So, the name that you gave your restaurant, tell me about that.

0:42:250:42:28

Gillieganting is cavorting between the sexes, really.

0:42:280:42:32

We are going gillieganting, so what better name for a restaurant?

0:42:320:42:37

-And they did gilliegant?

-Well, I imagine so.

0:42:370:42:40

From... From what I saw they did.

0:42:400:42:42

-So, a success.

-I think it was, yes, yeah.

0:42:420:42:46

All right, well, I'm sure you're both waiting,

0:42:460:42:49

-dying to know whether you actually made any money or not.

-Yes.

0:42:490:42:53

OK. So, I shall start with you, Andrew.

0:42:530:42:55

You spent £158, quite a lot.

0:42:550:42:59

You're diners donated 95.

0:42:590:43:03

You were minus 63!

0:43:030:43:06

THEY LAUGH

0:43:060:43:08

Was it worth it?

0:43:080:43:11

-Yes.

-Yeah. OK. Paul, you spent 121,

0:43:110:43:15

-and your diners donated 180.

-Good Lord.

0:43:150:43:17

-Which means you meant made a profit of 59.

-Brilliant.

0:43:170:43:20

-So, there you go, that's for you.

-Thank you very much.

0:43:200:43:23

-Well, done.

-Gosh, I didn't think it would be that.

0:43:230:43:26

I didn't think I would... I wasn't sure whether I'd break even,

0:43:260:43:29

-actually, but that was marvellous. Thank you.

-Well done, both of you.

0:43:290:43:33

Two great sports, thank you very much and thank you for watching

0:43:330:43:36

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

0:43:360:43:40

Subtitles by Red Bee Media Ltd

0:43:440:43:47

E-mail [email protected]

0:43:470:43:50

Nadia Sawalha presents as two amateur cooks go head-to-head to see if they've got what it takes to create restaurants in their own homes for one night only - and make a profit. It's the battle of the New Age vegetarian versus the full-blooded lord of the manor as West Country cooks Paul Tobin and Andrew Strigner open their Instant Restaurants. But will Paul's rustic fare be enough to make a profit and how will Andrew's diners take to offal?


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