0:00:02 > 0:00:05Two rival amateur cooks are turning their homes into restaurants.
0:00:05 > 0:00:07I don't know how it's supposed to taste.
0:00:07 > 0:00:09People complain it's taking 20 minutes.
0:00:09 > 0:00:11It couldn't have gone any quicker.
0:00:11 > 0:00:16They've been given just one day and a budget of up to £200.
0:00:16 > 0:00:17I haven't enough.
0:00:17 > 0:00:19We're one short on the pigeon.
0:00:19 > 0:00:22The spaghetti is a bit of a disaster.
0:00:22 > 0:00:26Twenty strangers will be coming to sample and judge the results.
0:00:26 > 0:00:29It was light, refreshing. I thought the starter was superb.
0:00:29 > 0:00:32After the main course, I wanted to send out for pizza.
0:00:32 > 0:00:36It'll be entirely up to the diners how much or how little they pay.
0:00:36 > 0:00:42The lowlight of the evening was going to the toilet and seeing a pair of pants on the radiator.
0:00:42 > 0:00:46So, can our cooks deliver the goods and make any money?
0:00:51 > 0:00:54Hello, and welcome to Instant Restaurant.
0:00:54 > 0:00:58Now, having friends over to dinner is one thing.
0:00:58 > 0:01:01Allowing ten strangers to roll up, pass judgment,
0:01:01 > 0:01:05and then decide how much they think your meal is worth is quite another.
0:01:05 > 0:01:10But that's exactly what's about to happen to our two rival cooks.
0:01:10 > 0:01:14So, will either of them have what it takes to make a profit?
0:01:14 > 0:01:18First up, 47-year-old financial services trainer Anne Everitt
0:01:18 > 0:01:21from near Selby, North Yorkshire.
0:01:21 > 0:01:25Anne's instant restaurant is about all things home-grown
0:01:25 > 0:01:27with veg from the garden.
0:01:27 > 0:01:31The meat comes free too, thanks to hunter-gatherer husband Will.
0:01:31 > 0:01:34When I speak to people initially and say my husband shoots,
0:01:34 > 0:01:37we get, "That's not a very nice thing to do."
0:01:37 > 0:01:40My theory is that it's a lot nicer
0:01:40 > 0:01:44to have shot something that's been free and healthy
0:01:44 > 0:01:48than get something that's been stuck in a cage for its short life.
0:01:48 > 0:01:52Best-case scenario is that maybe they try something a bit different
0:01:52 > 0:01:54and go away thinking, "That's really nice."
0:01:54 > 0:01:58We'll find out soon enough if Anne's strategy pays off.
0:01:58 > 0:02:03First she needs to create the right ambience to snare her diners.
0:02:03 > 0:02:06We've thought it through. We've not just thrown mats at a table.
0:02:06 > 0:02:10We've thought through the colour scheme, everything on that table.
0:02:10 > 0:02:13It's not over-fussy, it's not over-cluttered.
0:02:13 > 0:02:15They'll walk in and think,
0:02:15 > 0:02:19"That looks like the sort of place I'd like to spend the evening, definitely."
0:02:19 > 0:02:22Let's hope her diners find it as agreeable.
0:02:22 > 0:02:24Each cook can have two helpers.
0:02:24 > 0:02:28Anne's lined up husband Will and son Sam to shine in front of house,
0:02:28 > 0:02:31even if Sam's still got his L-plates on.
0:02:31 > 0:02:36- What are you going to be doing with the black pepper? - Do it like that.- Not on the carpet.
0:02:38 > 0:02:43Anne's rival is 22-year-old Leeds fashion student Rhiannon Rowlands.
0:02:43 > 0:02:45The name of our restaurant is Art House
0:02:45 > 0:02:51because all the people, and me, we all live in the same house and we're all really creative and arty.
0:02:51 > 0:02:54And two of those arty types will be helping her today.
0:02:54 > 0:02:58She's recruited housemate Harry to schmooze the guests.
0:02:58 > 0:03:04He's very outgoing. He's a singer in a band. And he tends to talk a lot.
0:03:04 > 0:03:08I'm no stranger to knives and forks, and I like saying hello to people. I'm sure it'll be fine.
0:03:08 > 0:03:14And friend Jess, who'll be second in command in the kitchen, is every bit as confident.
0:03:14 > 0:03:16She's not panicked.
0:03:16 > 0:03:19The whole run-up to this evening
0:03:19 > 0:03:22has been very calm and collected.
0:03:22 > 0:03:27Rhiannon's on a mission to prove that students really can cook.
0:03:27 > 0:03:30I didn't want to portray a normal student.
0:03:30 > 0:03:35I wanted to make people see that students don't just eat rubbish.
0:03:35 > 0:03:40So the concept for everything was to have it quite traditional and quite simple.
0:03:40 > 0:03:43And, in contrast to traditional Anne,
0:03:43 > 0:03:47she's dreaming up an arty vibe to transform her student pad.
0:03:47 > 0:03:50I'm going to have, on the walls, those different-size frames.
0:03:50 > 0:03:55Make it feel a bit cosy, a bit vintagey and a bit creative.
0:03:56 > 0:04:01Both cooks have been given up to £200 to spend on their instant restaurant.
0:04:01 > 0:04:05Thanks to free veg from the allotment and meat from rod and gun,
0:04:05 > 0:04:07Anne's only needed £66,
0:04:07 > 0:04:11so the diners must part with £7 for her to go into profit.
0:04:13 > 0:04:14Rhiannon's decided to spend
0:04:14 > 0:04:16nearly half as much again,
0:04:16 > 0:04:21so her diners will have to pay £11 each to make her any money.
0:04:22 > 0:04:28So it's the battle of Anne's catch- and kill-of-the-day menu, courtesy of husband Will,
0:04:28 > 0:04:31versus Rhiannon's sassy student grub with an arty twist.
0:04:31 > 0:04:34But which will impress the diners the most?
0:04:34 > 0:04:36- Welcome to our restaurant. - Thank you.
0:04:36 > 0:04:39Each cook will be judged by ten strangers who live nearby.
0:04:39 > 0:04:42- Can I give you a menu to read? - Thank you very much.
0:04:42 > 0:04:45They're here for one thing and one thing only:
0:04:45 > 0:04:48a memorable night out.
0:04:48 > 0:04:54But if Anne or Rhiannon don't come up to expectations, they could be heading for a loss.
0:04:56 > 0:05:00So, how's Anne's game menu going down with the guests?
0:05:00 > 0:05:03Pigeon, trout, venison. It's like something out of the Middle Ages.
0:05:03 > 0:05:06A bit different. It's not anything I've had before.
0:05:06 > 0:05:10I've not had wood pigeon before but... looks good.
0:05:10 > 0:05:12It's a bit out of the ordinary,
0:05:12 > 0:05:15but I don't mind cos I like trying new stuff, so it's fine.
0:05:15 > 0:05:21But the traditional decor is not to everyone's taste.
0:05:21 > 0:05:23Like somewhere you'd take your nana.
0:05:25 > 0:05:28Over at Rhiannon's, things are going with a bit of a swing.
0:05:28 > 0:05:31Her neighbours are providing the music
0:05:31 > 0:05:33and the guests are settling in,
0:05:33 > 0:05:35though she's rather wishing they weren't.
0:05:36 > 0:05:40I'm really stressed. Nothing's completely finished.
0:05:40 > 0:05:44I've not had time to get changed. I'm really hot and...
0:05:44 > 0:05:46I don't know what to do.
0:05:46 > 0:05:49But Harry looks as though he knows exactly what to do.
0:05:49 > 0:05:55- Obviously, what you don't pay for I'll just be sneaking out. - THEY LAUGH
0:05:55 > 0:05:58Harry, the waiter, I think he's top bananas. He's a great guy.
0:05:58 > 0:06:01He's hilarious. I like him.
0:06:01 > 0:06:03Everyone seems really happy.
0:06:03 > 0:06:07I need to introduce myself to the last table or it's gonna be really rude.
0:06:07 > 0:06:08Guys, sorry. I'm Harry.
0:06:08 > 0:06:11Ooh, Harry, you little charmer!
0:06:11 > 0:06:13He's gonna be a bit of a star turn for Rhiannon.
0:06:13 > 0:06:16I'm not sure how Anne would feel about being told
0:06:16 > 0:06:20that her restaurant's a bit like a tea room you'd take your nan to.
0:06:20 > 0:06:24But the diners have only just pulled their chairs up to the table
0:06:24 > 0:06:26and now it's all about the food.
0:06:26 > 0:06:28So, what's for starters?
0:06:31 > 0:06:38For her entrees, Anne's making wood pigeon burger with homemade spicy chutney and crab apple jelly.
0:06:39 > 0:06:45Or there's a trout mousse served with home-grown beetroot and balsamic dressing.
0:06:45 > 0:06:48Wood pigeon is something that's readily available
0:06:48 > 0:06:50so I tend to make quite big batches of these.
0:06:50 > 0:06:54I make them for my friends, put in lots of spices and fresh flavours,
0:06:54 > 0:06:56and they do enjoy them.
0:06:56 > 0:06:59They sound really fancy but I'd like to try them.
0:06:59 > 0:07:01Ah, that's sporting of you, Rhiannon.
0:07:01 > 0:07:05Anne's starter preparations began with the trout mousse.
0:07:05 > 0:07:10She's using rainbow trout caught by Will, the man with the licence to kill.
0:07:10 > 0:07:15The trout's already been baked, so now it's just about turning it into a mousse.
0:07:15 > 0:07:17A straight trout mousse wouldn't be for me.
0:07:17 > 0:07:21It's just a little bit too fishy.
0:07:21 > 0:07:25But this one I've fiddled about with, and this one suits me.
0:07:25 > 0:07:28I'm looking for ways to use my husband's produce.
0:07:28 > 0:07:35The flaked fish is combined with cream cheese, egg yolk, lemon juice and minced prawns before baking.
0:07:35 > 0:07:39The mousse will be left to cool before being served.
0:07:39 > 0:07:42And we'll put them in there for about 30 minutes.
0:07:44 > 0:07:46Anne's second starter is a burger.
0:07:46 > 0:07:49Not any old burger, but a pigeon burger.
0:07:49 > 0:07:52It's been bagged by Will on one of his shooting adventures,
0:07:52 > 0:07:54which always ends in the garden shed.
0:07:54 > 0:07:56I know there's dead things in there
0:07:56 > 0:07:59and things ladies aren't supposed to see.
0:07:59 > 0:08:02Blimey! Sounds gruesome.
0:08:02 > 0:08:03That's all I know, really.
0:08:03 > 0:08:06HE UNLOCKS THE PADLOCK
0:08:06 > 0:08:10- Have you been allowed in? - Oh, yes, we've wormed our way in.
0:08:10 > 0:08:14In here is where I lock myself away when I get some game birds.
0:08:14 > 0:08:18We've got two ducks at the present, which I shot last night.
0:08:18 > 0:08:21And I'll dress 'em in here. I've got a Formica table.
0:08:21 > 0:08:26I stick 'em on here, dress 'em, pluck 'em, get 'em all cleaned up.
0:08:26 > 0:08:28Obviously now we've put 'em...
0:08:28 > 0:08:30I've got this little freezer which is a game freezer.
0:08:30 > 0:08:33We've got some trout. Quite a nice fish.
0:08:33 > 0:08:38Duck breasts. We've got a hare all done and dusted in there.
0:08:38 > 0:08:41Pigeons. Pheasant.
0:08:41 > 0:08:43There's a canard... duck.
0:08:43 > 0:08:45I've still got plenty of pigeon.
0:08:45 > 0:08:48Crikey! It's a one-man abattoir in here!
0:08:48 > 0:08:52In the kitchen, the pigeon's landed alongside sausage meat, egg and a bit of seasoning
0:08:52 > 0:08:54to make its debut as burgers.
0:08:56 > 0:09:02They'll be cooked to order later when, hopefully, diners will be adventurous and give them a go.
0:09:02 > 0:09:03Right.
0:09:05 > 0:09:08Anne's son Sam is under starter's orders.
0:09:08 > 0:09:12- Sam?- Yeah?- You're not exactly Memory Man, are you? Take that.
0:09:12 > 0:09:15SAM MUTTERS Obviously the one table.
0:09:15 > 0:09:17Come on, Sam, let's have a spring in your step!
0:09:17 > 0:09:20- Have you decided what you'd like as starters?- Yeah.
0:09:20 > 0:09:23Come on. I'm the chef here. I need to get cooking.
0:09:23 > 0:09:28- I'll have wood pigeon burger. - Yeah, I'll have that as well.
0:09:28 > 0:09:33- Um... How many pigeon burgers have you got?- As many as you want.
0:09:33 > 0:09:37- There's one trout, nine pigeon burgers.- No problem.
0:09:37 > 0:09:40Nine orders for pigeon! Wow!
0:09:40 > 0:09:43Looks like Anne's posse of diners are game for her food philosophy.
0:09:43 > 0:09:47But there's a hitch - only eight burgers.
0:09:47 > 0:09:51See if anybody was veering between trout and pigeon.
0:09:51 > 0:09:54- Why?- Cos I haven't got enough.
0:09:54 > 0:09:56You're joking! You haven't done ten for ten people?
0:09:56 > 0:10:00So, who's going to tell the diners?
0:10:00 > 0:10:02I'm not doing that.
0:10:03 > 0:10:05- I'm not doing it. - We're in a dilemma here, aren't we?
0:10:05 > 0:10:08We'll have a sit-in, shall we?
0:10:08 > 0:10:13- God, it's embarrassing, innit? - Yeah, it is. I'm not doing it.
0:10:13 > 0:10:19- I think the chef goes in. - Thanks, chaps(!) So it looks like Anne will be shooting from the hip.
0:10:19 > 0:10:24Anybody ordered a pigeon burger that might be swayed towards trout?
0:10:24 > 0:10:28- We're one short on the pigeon. - Go on, then. I'll have the trout.
0:10:28 > 0:10:31- You get extra portions and everything.- Oh, thank you.
0:10:31 > 0:10:33Well, that's that in the bag.
0:10:33 > 0:10:35Well done.
0:10:35 > 0:10:39- Set of wimps. - Quite, but there's a sympathy vote.
0:10:39 > 0:10:43I think it's a bit unusual in this restaurant. They've plainly not got a full staff.
0:10:43 > 0:10:48There'll be a lot of stress and pressure behind the scenes, and I can sympathise with that.
0:10:48 > 0:10:51But my tummy's rumbling! I'm hungry!
0:10:51 > 0:10:53I starved myself today for this.
0:10:53 > 0:10:56- Hang on in there. They're on their way. - Lovely. Thank you.
0:10:56 > 0:11:00So, will the pigeon pass with flying colours?
0:11:01 > 0:11:05For my starter, I had the wood pigeon burger.
0:11:07 > 0:11:09It was pretty damn tasteless, to be honest.
0:11:09 > 0:11:11- I'll swap you my pigeon.- No!
0:11:11 > 0:11:15There is no way I would eat a pigeon.
0:11:15 > 0:11:20The fact that I've had it all is more a reflection of how hungry I am rather than how tasty it is.
0:11:21 > 0:11:25I went for it more to try it than anything. I've never had it before.
0:11:25 > 0:11:29I'm a bit disappointed. I thought it'd be tasty but it seemed bland.
0:11:29 > 0:11:32I can see why it's not on most menus.
0:11:32 > 0:11:38Just the chutney and the balsamic vinegar would have been nice, without the jelly.
0:11:38 > 0:11:41Looks like the solitary diner who ducked the pigeon
0:11:41 > 0:11:42may have made a wise choice.
0:11:42 > 0:11:45I was glad, when it came, that I had the trout.
0:11:45 > 0:11:48I enjoyed it. I snuck a bit of Sophie's burger and it was...
0:11:48 > 0:11:51I'm glad I went for the trout. It was delicious.
0:11:52 > 0:11:55Anne's pigeon may not have been a soar-away success
0:11:55 > 0:11:59but at least a couple of diners appreciated the chance to try something new.
0:11:59 > 0:12:04- Empty dishes, Mum. - That makes me feel good, confident. That's how it should be.
0:12:05 > 0:12:10I wonder if Rhiannon's student starters will earn better marks.
0:12:10 > 0:12:17She's hoping to tempt her diners with asparagus with sun-blushed tomatoes and homemade pesto.
0:12:18 > 0:12:21Or good old leek and potato soup.
0:12:22 > 0:12:24Soup was the first thing I ever made,
0:12:24 > 0:12:26and I made it in primary school.
0:12:26 > 0:12:29And the asparagus was when I used to work at a restaurant
0:12:29 > 0:12:32and they always served it there and it was really yummy.
0:12:32 > 0:12:34I love the sound of both of those.
0:12:34 > 0:12:37That's definitely something I would do as well.
0:12:39 > 0:12:42Just chopping the garlic and basil.
0:12:42 > 0:12:46Rhiannon's homemade pesto mayo for her asparagus starter
0:12:46 > 0:12:49was one of the first jobs of the day.
0:12:49 > 0:12:53Parmesan, garlic, basil and pine nuts are whizzed in the blender...
0:12:53 > 0:12:56BLENDER WHIRS
0:12:56 > 0:12:58..with a bit of extra help.
0:12:58 > 0:13:01BLENDER WHIRS
0:13:03 > 0:13:05I think that's the idea of what we want.
0:13:05 > 0:13:08I never made it before but I think that's what we're aiming for.
0:13:08 > 0:13:10Never made it before?
0:13:13 > 0:13:15Good luck!
0:13:18 > 0:13:20Hm.
0:13:20 > 0:13:22I don't know how it's supposed to taste.
0:13:22 > 0:13:25Hm. I'd keep that to yourself if I were you.
0:13:25 > 0:13:26Maybe Jess knows better.
0:13:26 > 0:13:28Whoa! What's it got in it?
0:13:28 > 0:13:31- Has it got chillies in it? - No.- It's got a kick.
0:13:31 > 0:13:35Well, hopefully the diners will get a kick out of it.
0:13:35 > 0:13:37Wow. Yeah, that tastes good to me.
0:13:37 > 0:13:40That's ready to be covered and put in the fridge.
0:13:40 > 0:13:43Next up, the potato and leek soup.
0:13:43 > 0:13:45It's a recipe she knows very well.
0:13:45 > 0:13:47I remember doing it in primary school.
0:13:47 > 0:13:50And I've done it a few times with my mum.
0:13:50 > 0:13:53So it's quite dear to me, maybe.
0:13:53 > 0:13:57So she should know how this one should taste.
0:13:57 > 0:14:01It's a simple blend - leeks, potatoes and stock.
0:14:01 > 0:14:06That needs to just sweat a bit more so they're a bit softer.
0:14:06 > 0:14:09There's nothing wrong with simplicity but,
0:14:09 > 0:14:12if she's hoping to show her diners that students can cook,
0:14:12 > 0:14:15this dish will have to dazzle.
0:14:16 > 0:14:19After cooking, the soup needs blending.
0:14:23 > 0:14:25See how it's really thick?
0:14:26 > 0:14:29I'm going to put loads of pepper and salt, season it,
0:14:29 > 0:14:31and then some milk.
0:14:31 > 0:14:34Yeah, seasoning is definitely a good idea.
0:14:34 > 0:14:36So, ready to go, then.
0:14:36 > 0:14:39Just give me a shout if you need anything.
0:14:39 > 0:14:43Harry is oozing charm and efficiency.
0:14:44 > 0:14:49- How was everything?- Chilled. Everyone's just gonna get drunk.
0:14:49 > 0:14:54- What are you gonna do about the Post-it notes? - I'm just gonna keep them over here.
0:14:54 > 0:14:59- If we're gonna be true professionals. - Well, that is the general idea.
0:15:00 > 0:15:04Out go the starters, but in his haste, Harry's forgotten something.
0:15:04 > 0:15:06Guys. The dudes.
0:15:06 > 0:15:09You guys OK for drinks? You need anything?
0:15:09 > 0:15:15- Yeah, of course! I thought we were just gonna use the hands. - LAUGHTER
0:15:15 > 0:15:18Yeah, spoons will definitely be helpful.
0:15:18 > 0:15:22I'm having the potato and leek soup for my starter, and it's lovely.
0:15:22 > 0:15:26Once we got a spoon, it was brilliant.
0:15:28 > 0:15:31Ooh! Someone likes his seasoning.
0:15:31 > 0:15:37Smooth soup. I like more pepper in than they flavoured it with, but that's the only comment.
0:15:37 > 0:15:40So the simple soup's slipped down nicely enough.
0:15:40 > 0:15:43But what about the asparagus?
0:15:43 > 0:15:45I didn't really like the asparagus.
0:15:45 > 0:15:49It was too al dente for me. Very crunchy.
0:15:49 > 0:15:52Not my thing, really. It needed a bit more flavour.
0:15:52 > 0:15:54Chalk and cheese. I thought that was very nice.
0:15:54 > 0:15:57Simon likes his asparagus cremated.
0:15:57 > 0:16:01I really enjoyed the fact that it was al dente and fresh.
0:16:01 > 0:16:04The pesto sauce I expected to be very heavy, very green,
0:16:04 > 0:16:06and it was light, refreshing.
0:16:06 > 0:16:09You could taste all the flavours. It was superb.
0:16:09 > 0:16:13Really nice garlic flavours, with the sun-dried tomato.
0:16:13 > 0:16:16- I really enjoyed it. - It did look appetising.
0:16:16 > 0:16:18Very nice starter. Really enjoyed it.
0:16:18 > 0:16:22It was beautiful. Really tasty. I'd expect that from a restaurant.
0:16:22 > 0:16:25But I didn't expect it tonight, so I was very impressed.
0:16:27 > 0:16:30Looks like Harry wants to share the good news.
0:16:30 > 0:16:34One person said they'd never had as horrible asparagus as just now
0:16:34 > 0:16:36and they were gonna go home now,
0:16:36 > 0:16:41- and they were gonna come in here and kill whoever was responsible. - RHIANNON GIGGLES
0:16:41 > 0:16:43But, apart from that, it's fine.
0:16:43 > 0:16:46You are a little scally, aren't you, really?
0:16:46 > 0:16:48A scallywag indeed.
0:16:52 > 0:16:54Wow! Rave reviews for Rhiannon -
0:16:54 > 0:16:58apart from the diner who likes his asparagus cremated.
0:16:58 > 0:17:00But we won't worry about him.
0:17:00 > 0:17:03And it looks like Anne's got a tricky customer or two.
0:17:03 > 0:17:05It's gonna take a lot to please them.
0:17:05 > 0:17:09But will her main course be her salvation?
0:17:09 > 0:17:13Anne's offering game casserole fresh from the field
0:17:13 > 0:17:16with sage, onion and bacon dumplings.
0:17:17 > 0:17:22Or venison steaks with country pate and button mushrooms wrapped in puff pastry,
0:17:22 > 0:17:26all served with lashings of veg straight from the allotment.
0:17:26 > 0:17:30The game casserole is typically what Will shot this week
0:17:30 > 0:17:31and what's left in the freezer.
0:17:31 > 0:17:33So that all goes in there.
0:17:33 > 0:17:37Typically as well it's vegetables that are in the allotment at the moment
0:17:37 > 0:17:39and what Will brings home.
0:17:39 > 0:17:42The venison... I went a bit more mainstream
0:17:42 > 0:17:45that maybe people are used to on a menu in a restaurant.
0:17:45 > 0:17:47There's a lot going on.
0:17:47 > 0:17:50It sounds really rich and fancy.
0:17:51 > 0:17:55Rich and fancy? We'll soon find out.
0:17:55 > 0:17:57This is the roasted roots.
0:17:57 > 0:18:01So we've got in here butternut squash, swede,
0:18:01 > 0:18:05and we're just putting this in with oil and balsamic.
0:18:05 > 0:18:07I'm just gonna leave that.
0:18:07 > 0:18:11- Just give me a couple of carrots for colour, Will!- Yeah.
0:18:11 > 0:18:14As well as her freshly shot meat,
0:18:14 > 0:18:18Anne's other secret weapon is her home-grown veg.
0:18:19 > 0:18:23We've got some parsnips, which we've dug up already and done,
0:18:23 > 0:18:26we've got potatoes and lots of onions,
0:18:26 > 0:18:28that's cabbage, Brussels sprouts,
0:18:28 > 0:18:30which are all on our menu.
0:18:30 > 0:18:34So, basically, we haven't needed to get any veg.
0:18:34 > 0:18:37It's taken months to grow and lots of hard work,
0:18:37 > 0:18:41but Anne's hoping veg straight from the ground will help to reap a profit.
0:18:41 > 0:18:44Even something as simple as a potato.
0:18:44 > 0:18:46You buy your potatoes and make your mash
0:18:46 > 0:18:52and you don't realise what a difference a lovely, fresh, home-grown potato can make.
0:18:52 > 0:18:56Anne's spent most of the afternoon on her two main courses.
0:18:56 > 0:18:59First, the venison Wellington.
0:18:59 > 0:19:02And this time, Will hasn't dragged a deer out of the shed.
0:19:02 > 0:19:06We've got venison striploin here,
0:19:06 > 0:19:09and it's absolutely the best cut.
0:19:09 > 0:19:11It's from the farmers' market in York
0:19:11 > 0:19:14and it's absolutely gorgeous stuff.
0:19:14 > 0:19:20She splurged nearly £40 - around two-thirds of her total spend - on venison from the market.
0:19:20 > 0:19:22Hope it's worth it!
0:19:22 > 0:19:27After she's fried the meat, Anne lays it on a base of button mushrooms and country pate
0:19:27 > 0:19:32before wrapping it up in puff pastry to be baked to order.
0:19:33 > 0:19:37It's something that's probably a taste they're a bit more familiar with.
0:19:37 > 0:19:41But we want to encourage them, get them to have a go.
0:19:41 > 0:19:46That's why there's no cop-out option of not having any whatsoever.
0:19:46 > 0:19:51Let's hope the diners DON'T cop out because her second main is game casserole
0:19:51 > 0:19:54straight from... guess where!
0:19:54 > 0:20:00For the game casserole, we've got rabbit, pheasant, some deer we got given in cubes.
0:20:00 > 0:20:04When you're hanging the meat, it can give it a gamier flavour.
0:20:04 > 0:20:07The longer you hang it, the gamier it tastes, basically.
0:20:07 > 0:20:11So if you like it really strong, you tend to hang it a bit longer.
0:20:11 > 0:20:14Ooh! I wonder how strong tonight's dish will be, then.
0:20:14 > 0:20:17A lot of people don't like strong flavours in the game,
0:20:17 > 0:20:20so it hasn't been hung too long,
0:20:20 > 0:20:24but you should be able to taste the different types of meat in it.
0:20:24 > 0:20:26- Hopefully. - Well, let's see.
0:20:26 > 0:20:30Just hope those flies aren't on the menu too.
0:20:31 > 0:20:36Back in the kitchen, Will's pigeon, venison, rabbit and pheasant have been browned
0:20:36 > 0:20:40and are heading for the oven with a glug of red wine and some mushrooms.
0:20:40 > 0:20:42Stick that in the oven till it's done.
0:20:42 > 0:20:44Perfect.
0:20:46 > 0:20:48Anne's diners are patiently waiting,
0:20:48 > 0:20:53but 20 minutes after starters were cleared there's still no sign of the mains.
0:20:53 > 0:20:55A bit longer than I'd like to wait.
0:20:55 > 0:21:00Use your organisational skills. Cracking the whip.
0:21:00 > 0:21:03People are complaining it's taking 20 minutes.
0:21:03 > 0:21:07- SAM:- You shouldn't tell her that. - It's not a quick-food restaurant.
0:21:07 > 0:21:10They'll have to wait.
0:21:10 > 0:21:14I'm quite hungry now. My appetite's been whet by the starter.
0:21:14 > 0:21:19And there's nothing worse than a fed-up diner - especially this one.
0:21:19 > 0:21:23We're a bit out in the sticks here, and I realise that time goes at a different speed,
0:21:23 > 0:21:26but my tummy's rumbling and I'm getting a bit fed up.
0:21:26 > 0:21:29But now it looks good to go.
0:21:29 > 0:21:33About... eight minutes.
0:21:33 > 0:21:36Ah, well. NEARLY good to go.
0:21:36 > 0:21:41Are we going to have the same length of wait for the dessert?
0:21:42 > 0:21:44I think we're in for the long haul here.
0:21:45 > 0:21:47Blimey! They are disgruntled!
0:21:47 > 0:21:51But the food is on its way.
0:21:51 > 0:21:52- There you go.- Thank you.
0:21:52 > 0:21:56- Thank you. - Can I get anybody any drinks?
0:21:56 > 0:22:00If the food is worth the wait, then I might forgive them.
0:22:03 > 0:22:06Now they've got it, how is the casserole slipping down?
0:22:06 > 0:22:09The meat was very tender, the sauce was spot-on.
0:22:09 > 0:22:12Hurrah! Sounds like Anne's pulled it off.
0:22:12 > 0:22:16The only downside to it was, the vegetables were really cold.
0:22:16 > 0:22:20And he's not the only dissatisfied customer.
0:22:20 > 0:22:24The casserole itself was lovely, quite tasty, nice and warm,
0:22:24 > 0:22:28but everything else on the plate was really cold.
0:22:28 > 0:22:31Cold plate, cold vegetables.
0:22:31 > 0:22:33It's such a shame.
0:22:33 > 0:22:36Did the venison do any better?
0:22:36 > 0:22:40I felt that, after the wait, it weren't as good as I expected,
0:22:40 > 0:22:42to see how long they had to prepare it or get it ready.
0:22:42 > 0:22:47And what about Keith, he of rumbling tummy fame?
0:22:47 > 0:22:50After the main course, I wanted to send out for pizza,
0:22:50 > 0:22:54- but it might've hurt the chef's feelings.- Anne might offer to order it for you, love.
0:22:54 > 0:22:57Cold mash. Didn't get it out quick enough.
0:22:57 > 0:23:02- I didn't serve it quick enough. - It couldn't have gone any quicker.
0:23:02 > 0:23:06Poor Anne! Her downfall: cold veg and a long wait.
0:23:07 > 0:23:11Can our student, Rhiannon, hang on to her top marks
0:23:11 > 0:23:13with another triumph with her mains?
0:23:14 > 0:23:18She's serving spaghetti and meatballs with homemade pasta.
0:23:18 > 0:23:22Or traditional fish fingers and chips.
0:23:24 > 0:23:28Spaghetti and meatballs was one of the first dishes Harry ever made me
0:23:28 > 0:23:32and it was good, simple food that's quite delicious.
0:23:32 > 0:23:34The same with the fish and chips.
0:23:34 > 0:23:36I didn't want to be overcomplicated.
0:23:36 > 0:23:38Yeah, I love both of those as well.
0:23:38 > 0:23:41Both typically simple home food.
0:23:41 > 0:23:43Sounds lovely.
0:23:43 > 0:23:46Sounds like Anne would quite like to be a guest at Rhiannon's.
0:23:46 > 0:23:51Her meatballs a la Harry were started two hours before her diners arrived.
0:23:51 > 0:23:53My meatballs are basically pork,
0:23:53 > 0:23:57and I'm gonna mix them with basil and egg and breadcrumbs and garlic.
0:23:57 > 0:23:59So that'll be minced pork?
0:23:59 > 0:24:02Ah. No. Sausages.
0:24:02 > 0:24:06I feel that, cos this is already compacted,
0:24:06 > 0:24:08it might be a bit easier.
0:24:08 > 0:24:12I am a student, so easy is better, really, for me.
0:24:12 > 0:24:17Well, it's a novel approach, and sausages aren't the only short cut.
0:24:17 > 0:24:23- I don't really know why I'm not using my own breadcrumbs. - Cos you're lazy.- I am lazy.
0:24:23 > 0:24:29It's true. I'm a student and I'm cooking. It's hard for me. I think that's enough, really.
0:24:29 > 0:24:31So you keep telling us.
0:24:31 > 0:24:34But helper Jess certainly wouldn't have taken the lazy route.
0:24:34 > 0:24:37I use beef and pork mince,
0:24:37 > 0:24:41and I do the same, put egg and breadcrumbs in,
0:24:41 > 0:24:47but I use bread - real bread.
0:24:47 > 0:24:52Maybe the diners won't notice, and Rhiannon's putting plenty of effort into the accompanying pasta...
0:24:52 > 0:24:57- I make a well in the middle. - ..which she's making from scratch for the very first time.
0:24:57 > 0:25:00I'm trying it. I am trying it.
0:25:00 > 0:25:02If it is good enough to serve, then I will,
0:25:02 > 0:25:06but I don't want to serve something that's not very nice.
0:25:06 > 0:25:08So far, so good.
0:25:08 > 0:25:11You just do one egg per person
0:25:11 > 0:25:14and 100g of flour per person.
0:25:14 > 0:25:17It's using a special flour called 00 flour,
0:25:17 > 0:25:20which I think is funny cos it reminds me of James Bond.
0:25:20 > 0:25:24So that'll make you Miss Moneypenny.
0:25:26 > 0:25:27It seems quite easy now.
0:25:27 > 0:25:31I suppose, when you've got a pasta maker, it's really easy.
0:25:31 > 0:25:33I'm unpacking the pasta maker.
0:25:33 > 0:25:38I have no idea how it works. I'll have to read the instructions.
0:25:38 > 0:25:40It's in Italian.
0:25:40 > 0:25:41Hm! Funny, that.
0:25:41 > 0:25:45I don't think this is right at all.
0:25:45 > 0:25:47Wow!
0:25:47 > 0:25:50I thought this was supposed to be the easy bit!
0:25:50 > 0:25:52It might need a bit more flour in it.
0:25:52 > 0:25:54Jess dives in.
0:25:55 > 0:25:58- Oops. - I think they're in for a long afternoon.
0:25:58 > 0:26:01It's not looking very nice.
0:26:01 > 0:26:05I might have to abandon this idea. It's too stuck-together. It's rubbish.
0:26:05 > 0:26:07Might not be a bad idea.
0:26:07 > 0:26:09But Jess does have a rescue plan.
0:26:09 > 0:26:13If we re-roll it into strips like we've just done,
0:26:13 > 0:26:17but this time cut it into tagliatelle-style,
0:26:17 > 0:26:20I think it might work a little bit better.
0:26:20 > 0:26:22With the pasta taking up so much time,
0:26:22 > 0:26:26the rest of the main course prep is left till the last minute,
0:26:26 > 0:26:30which means Rhiannon's diners are in for a long wait.
0:26:30 > 0:26:34I wouldn't want to go to a restaurant and wait half an hour for fish.
0:26:34 > 0:26:38But consummate host Harry has a cunning plan to divert the diners' attention.
0:26:38 > 0:26:43Because we're really arty and young and crazy kids,
0:26:43 > 0:26:47we're gonna ask each of the diners
0:26:47 > 0:26:51to paint a little something on a canvas we've got.
0:26:51 > 0:26:54A bit of DIY artwork
0:26:54 > 0:26:58to unleash the "crazy kids" in their souls.
0:26:58 > 0:27:02- Help yourself.- I think that's a really cool idea.- Thank you.
0:27:02 > 0:27:05I loved the canvas thing. It was brilliant.
0:27:05 > 0:27:08- Do you want to take your shoes off? - No.
0:27:08 > 0:27:11Because they've got the name the Art House,
0:27:11 > 0:27:16we imagined this creative environment that's a bit wacky,
0:27:16 > 0:27:19and it's been some of that.
0:27:21 > 0:27:25Believe me, it's getting pretty wacky in the kitchen.
0:27:25 > 0:27:297.15, and Rhiannon has only just started her Bolognese sauce.
0:27:29 > 0:27:32I'm just stirring it all up now.
0:27:33 > 0:27:36Onions, garlic and basil, plus a bit of tomato sauce.
0:27:36 > 0:27:38Oh, and a glug of wine and a sprinkle of chilli.
0:27:38 > 0:27:42It's disgusting.
0:27:42 > 0:27:44OK, that's ready to simmer now.
0:27:44 > 0:27:46Now, what about that homemade pasta?
0:27:46 > 0:27:48It's been chilling in the fridge for an hour.
0:27:48 > 0:27:53All that needs doing now is to cut it into fine strips of spaghetti.
0:27:53 > 0:27:56It's gonna be the thickest pasta in the world.
0:28:00 > 0:28:01Oh, no.
0:28:03 > 0:28:06- NADIA GIGGLES - It looks more like a doner kebab to me!
0:28:06 > 0:28:07Why is it not working?
0:28:12 > 0:28:14Hurray! Look at that.
0:28:14 > 0:28:18One strip down, just another hundred or so to go.
0:28:18 > 0:28:22It's going quite well. We put it in the fridge to cool the pasta down
0:28:22 > 0:28:25and it seems to be going through the machine a lot easier.
0:28:25 > 0:28:30We're doing it in smaller lumps as well.
0:28:32 > 0:28:35What are they doing?!
0:28:35 > 0:28:37Next thing you know, I'll be chopping my ear off.
0:28:37 > 0:28:39LAUGHTER
0:28:39 > 0:28:43I wonder how long it'll be before the budding Van Goghs notice
0:28:43 > 0:28:45that there's still no sign of their main course.
0:28:45 > 0:28:49Hopefully that'll be a nice little memorable thing
0:28:49 > 0:28:53and it'll distract them from perhaps their food taking way longer than it should do.
0:28:53 > 0:28:57- But I didn't say that. - Yeah, but where is the food?
0:28:57 > 0:29:00At 7.55, Rhiannon's diners finally get served
0:29:00 > 0:29:03and Harry's back on official waiter duty.
0:29:03 > 0:29:10- Harry, can you just put a spoonful of tartare sauce on these plates? - Whereabouts?- Just on the side.
0:29:10 > 0:29:12Phew! Fish and chips are out the door.
0:29:12 > 0:29:15Now there's just the... homemade pasta.
0:29:15 > 0:29:17SHE GASPS Look at this.
0:29:17 > 0:29:19Oh, no. It looks awful.
0:29:19 > 0:29:22- The spaghetti's a bit of a disaster. - Yes, you could say that(!)
0:29:22 > 0:29:25The pasta's not good at all.
0:29:25 > 0:29:30I wish I hadn't made it. I wish I'd just used dried pasta.
0:29:30 > 0:29:32But there's no time to cook packet stuff now.
0:29:32 > 0:29:35It's just gonna have to do.
0:29:35 > 0:29:38- So we've got two more fish after these, yeah?- Yeah.
0:29:38 > 0:29:41To be fair, it tastes lovely.
0:29:41 > 0:29:43Ah! So, all might not be lost, then.
0:29:46 > 0:29:49Ooh! Nice moves, Harry!
0:29:52 > 0:29:53Thank you very much.
0:29:53 > 0:29:57So, what's the verdict? Fish and chips going swimmingly?
0:29:57 > 0:30:00I haven't quite worked out if I like it or not.
0:30:00 > 0:30:03It's not bad. I wouldn't say it's brilliant, but it's not bad.
0:30:03 > 0:30:06Ooh, I like a man who knows his mind(!)
0:30:06 > 0:30:10It's not mind-blowing, it's not wow, but it's OK.
0:30:10 > 0:30:13And the, uh... pasta?
0:30:13 > 0:30:16For my main I had the meatballs
0:30:16 > 0:30:17and homemade spaghetti.
0:30:17 > 0:30:20- Which looked like cabbage. - Which looked like cabbage.
0:30:20 > 0:30:23It wasn't brilliant pasta,
0:30:23 > 0:30:26but I was impressed that they'd attempted to make their own.
0:30:26 > 0:30:28I would never try that.
0:30:28 > 0:30:30Parts of it were quite stodgy and stuck-together.
0:30:30 > 0:30:33You could have used it to build a wall.
0:30:33 > 0:30:37The pasta - I've just bitten into it and having a cheeky taste.
0:30:37 > 0:30:40And you can see it's dry inside.
0:30:40 > 0:30:46The thing is, a lot of people, I read, prefer pasta to be a bit raw in the middle.
0:30:46 > 0:30:49JESS LAUGHS No, you're completely lying!
0:30:49 > 0:30:51Such an idea.
0:30:51 > 0:30:52Thank you, though.
0:30:55 > 0:30:59Now, Rhiannon's mains may have let her down a bit,
0:30:59 > 0:31:02but getting her diners to paint was a really clever ploy.
0:31:02 > 0:31:05They've hardly noticed how long they've had to wait for their food.
0:31:05 > 0:31:09And poor Anne! There is no pleasing that Keith.
0:31:09 > 0:31:13Pizza rather than game casserole? I know what I'd prefer.
0:31:13 > 0:31:17But cold plates and cold veg could let her down too.
0:31:17 > 0:31:21So now it's all about the desserts.
0:31:21 > 0:31:24Anne is offering a bramble crumble
0:31:24 > 0:31:28with rhubarb, apples and berries from the garden.
0:31:28 > 0:31:31Or molten dark-chocolate pots
0:31:31 > 0:31:35served with homemade vanilla ice cream or creme anglaise.
0:31:35 > 0:31:37Crumble is a family favourite,
0:31:37 > 0:31:39using the brambles, the apples,
0:31:39 > 0:31:41things that are in the hedgerows in the garden.
0:31:41 > 0:31:44And the chocolate dessert, that's always a crowd-pleaser.
0:31:44 > 0:31:47You can never go wrong with chocolate.
0:31:47 > 0:31:49I'm not too keen on the chocolate pot,
0:31:49 > 0:31:51but the bramble crumble sounds really good.
0:31:51 > 0:31:53Mmm, it certainly does!
0:31:53 > 0:31:55And I like the sound of the chocolate too.
0:31:56 > 0:32:01Anne packed plenty of free, home-grown ingredients into her crumble.
0:32:01 > 0:32:03These are picked from the bushes.
0:32:03 > 0:32:07Anybody can go pick blackberries. They're there for free.
0:32:07 > 0:32:11Blackberries were sprinkled on top of the apples and rhubarb
0:32:11 > 0:32:13before being topped with the crumble.
0:32:17 > 0:32:20Meanwhile, son Sam is on custard duty.
0:32:20 > 0:32:25As well as being a novice waiter, he's got his L-plates on in the kitchen.
0:32:25 > 0:32:27I don't know how long to simmer it for.
0:32:27 > 0:32:31Until it becomes a custard and coats the back of the spoon.
0:32:31 > 0:32:33- Let's have a look. - It's frothy.- It's all right.
0:32:33 > 0:32:38I would turn that off and just keep stirring for four or five minutes.
0:32:38 > 0:32:43The eggs have cooked and thickened, so that's a nice texture.
0:32:43 > 0:32:46So, heat off and keep stirring for a while.
0:32:46 > 0:32:48It's still boiling.
0:32:48 > 0:32:52Simple enough, so surely nothing can go wrong.
0:32:52 > 0:32:57- Ah.- I have to do another one because my son's failed and let me down.
0:32:57 > 0:32:59He's back to washing-up duties.
0:32:59 > 0:33:01The hob was too hot.
0:33:01 > 0:33:04It caused the egg to cook too quick and it curdled.
0:33:04 > 0:33:08It scrambled. So now I've been sacked.
0:33:08 > 0:33:12So, Sam's sacked, the custard's down the drain and Mum has to sort it.
0:33:12 > 0:33:17I'm doing another custard cos Sam didn't quite get it right earlier.
0:33:17 > 0:33:20This is to go with the dessert so they've got a choice
0:33:20 > 0:33:22of either custard or ice cream.
0:33:22 > 0:33:26So, once we've got this ready, we can chill it in the fridge,
0:33:26 > 0:33:30and then we can warm it through tonight when it's time to serve.
0:33:30 > 0:33:31Talking about service,
0:33:31 > 0:33:34are Will and Sam as polished as Harry over at Rhiannon's?
0:33:34 > 0:33:37Here's one creme brulee and ice cream.
0:33:37 > 0:33:41- It's not creme brulee.- Isn't it? - No, it's chocolate.
0:33:41 > 0:33:45- Molten chocolate. - Molten chocolate pot? Is that the one?
0:33:45 > 0:33:48- Do you want that? - No, that's not mine.- No? No, no?
0:33:48 > 0:33:53- It was on that table there. - I'll take it back.- No, leave that.
0:33:53 > 0:33:56- OK, yeah, take it back. - Yeah? No? Yeah?
0:33:56 > 0:33:59Come on, guys. Get a grip.
0:33:59 > 0:34:02So, now everyone finally has the right desserts,
0:34:02 > 0:34:04what's the verdict?
0:34:04 > 0:34:07I've got the chocolate fondant one,
0:34:07 > 0:34:08and it's beautiful.
0:34:08 > 0:34:11I was scared it would be like cake in the middle, but it's not.
0:34:11 > 0:34:16It's really nice and beautifully melted in the middle. It's brilliant.
0:34:16 > 0:34:19I've got the chocolate pot. It's absolutely lovely.
0:34:19 > 0:34:22The top is crispy, inside gooey. It's absolutely lovely.
0:34:22 > 0:34:27It's absolutely delicious. It's the best course of the evening.
0:34:31 > 0:34:33Almost as tasty as you.
0:34:33 > 0:34:35Eugh. Thanks for sharing that.
0:34:35 > 0:34:38- And the crumble? - Is it what you imagined?
0:34:38 > 0:34:41The crumble's fantastic, and the fruit in there is really nice.
0:34:41 > 0:34:43There's some lovely rhubarb in this.
0:34:43 > 0:34:47The fruit, sometimes it's raspberries and it's quite bitter.
0:34:47 > 0:34:51But it was spot-on, really nice. The ice cream's delicious as well.
0:34:51 > 0:34:53And, Keith, still want a takeaway?
0:34:53 > 0:34:58- Oh, you finished yours, Keith. - That was the highlight of the evening for me.
0:34:58 > 0:35:00Absolutely gorgeous. The best thing of the day.
0:35:00 > 0:35:03It was nice and hot, it was tasty, it was flavoursome.
0:35:03 > 0:35:05I could do with a second portion, frankly.
0:35:05 > 0:35:09Ooh, pass the smelling salts! He's happy!
0:35:09 > 0:35:11So happy, he wants a second pud.
0:35:11 > 0:35:14Hot chocolate molten pot. What does he want with that?
0:35:14 > 0:35:18I'll just see if he wants this. I'll get a spoon for him.
0:35:18 > 0:35:19We'll not charge him extra for it.
0:35:19 > 0:35:25- That's right, Will. Keep him sweet. - Thank you very much.- I think he'd like ice cream with it.
0:35:25 > 0:35:27I'll see if there is any.
0:35:27 > 0:35:29Well, I thoroughly enjoyed the crumble,
0:35:29 > 0:35:32but I was told that the chocolate was even better.
0:35:32 > 0:35:37So I've decided to try it by having an extra portion.
0:35:37 > 0:35:39It's called "greed" in Yorkshire.
0:35:42 > 0:35:44And?
0:35:44 > 0:35:46- Delicious.- Beautiful.
0:35:46 > 0:35:50So, after a shaky start, things are getting better and better for Anne.
0:35:50 > 0:35:54Everyone - even Keith - loves both desserts.
0:35:54 > 0:35:58I wonder what Rhiannon can pull out of her satchel.
0:35:58 > 0:36:04She's serving a dark-chocolate brownie with cream or passion fruit.
0:36:04 > 0:36:07Or a mixed-berry pavlova.
0:36:07 > 0:36:10The chocolate brownie is a favourite of mine.
0:36:10 > 0:36:13The fruit pavlova is just a fruit alternative,
0:36:13 > 0:36:15and I've never made it before.
0:36:15 > 0:36:19Yeah. I love the sound of either chocolate or berries.
0:36:19 > 0:36:21They tick all the boxes for me.
0:36:22 > 0:36:25Let's hope they do the same for Rhiannon's diners.
0:36:26 > 0:36:28Her chocolate brownies are a tried and tested recipe
0:36:28 > 0:36:32made with butter and melted chocolate mixed with flour, eggs and sugar
0:36:32 > 0:36:34before baking for half an hour.
0:36:38 > 0:36:40Oh, it's really gooey, and good.
0:36:41 > 0:36:47I was worried it was gonna be really hard, but it's not.
0:36:47 > 0:36:49Let's put it back in the fridge now.
0:36:49 > 0:36:54Hang on, Rhiannon. Won't that make it more like rock cakes?
0:36:54 > 0:36:57Next up, Rhiannon's debut with a pavlova.
0:36:57 > 0:37:01She's a brave girl having her first bash at meringues.
0:37:01 > 0:37:02Remember the pasta?
0:37:02 > 0:37:04Oh... I've got to start again.
0:37:06 > 0:37:12Stage one, splitting the egg yolks from the whites, is proving tricky.
0:37:12 > 0:37:15Oh, no! SHE LAUGHS
0:37:15 > 0:37:17I've done it again!
0:37:17 > 0:37:21Once she's finally cracked that, now the all-important whisking.
0:37:21 > 0:37:25"Till soft peaks are formed" - until today I didn't know what that meant.
0:37:25 > 0:37:26And now I know what it means.
0:37:26 > 0:37:30Most students' kitchens don't generally stretch to fancy gadgets,
0:37:30 > 0:37:33so it's elbow grease all the way.
0:37:33 > 0:37:36Hm. Interesting technique. I might try that sometime.
0:37:36 > 0:37:40Until last night, I didn't even know that the middle was supposed to be gooey.
0:37:40 > 0:37:45I just thought the outsides were hard and it was hard all the way through.
0:37:45 > 0:37:49After the addition of a little cornflour and white wine vinegar,
0:37:49 > 0:37:51the meringues are popped in to the oven.
0:37:51 > 0:37:53Just get it all out.
0:37:54 > 0:37:56And in it goes.
0:37:57 > 0:38:00And, come service time, it's looking promising
0:38:00 > 0:38:05with a very gooey, creamy berry concoction plonked on top.
0:38:05 > 0:38:07- Enjoy.- Thank you.
0:38:07 > 0:38:11Harry's on a final charm assault to woo the diners.
0:38:11 > 0:38:14- Which would you like? - I'll have the pavlova.
0:38:14 > 0:38:18- You guys can have a nibble of each other's.- Can I have a stick to beat her off mine?
0:38:18 > 0:38:20Both of them are mine, I have to tell you.
0:38:20 > 0:38:26Are Rhiannon's tried and tested brownies living up to expectations?
0:38:26 > 0:38:30I enjoy a brownie if it's crisp on the outside and soft on the inside,
0:38:30 > 0:38:33very chocolatey in flavour,
0:38:33 > 0:38:36and this was chocolatey-ish.
0:38:41 > 0:38:45I thought it was quite dense. Not a bad taste,
0:38:45 > 0:38:48but it was seriously hard just to cut into.
0:38:48 > 0:38:49The fork was nearly giving up.
0:38:49 > 0:38:52So no brownie points there, then.
0:38:52 > 0:38:55Can her first-time meringues sweeten her guests?
0:38:55 > 0:39:00The fruit was lovely in the pavlova but I needed a bit more meringue.
0:39:00 > 0:39:02A pavlova should be crispy and soft in the middle,
0:39:02 > 0:39:05and it was fairly soft and gooey.
0:39:05 > 0:39:08So... a bit average, to be honest.
0:39:08 > 0:39:12So not exactly a resounding success.
0:39:12 > 0:39:16And two of Rhiannon's diners have another cause for complaint.
0:39:16 > 0:39:18The lowlight of the evening
0:39:18 > 0:39:23was going to the toilet and seeing a pair of pants on the radiator.
0:39:23 > 0:39:26Sorry, but that is a lowlight.
0:39:26 > 0:39:30I never go to a restaurant and see a pair of pants in the bathroom.
0:39:30 > 0:39:34But the highlight for me - I was slim on those scales.
0:39:38 > 0:39:42Have Anne and Rhiannon done enough to make a profit?
0:39:42 > 0:39:44It's now entirely up to the diners
0:39:44 > 0:39:49to decide how much or how little they want to pay for their experiences.
0:39:49 > 0:39:53And neither cook has any idea of how much that might be.
0:39:55 > 0:39:57Anne spent just £66
0:39:57 > 0:39:58on her gamey menus.
0:39:58 > 0:40:02To make a killing, she'll need her diners to pay £7 a head.
0:40:02 > 0:40:06So how do they feel about their wild night out?
0:40:06 > 0:40:10Really nice meal, really nice ambience, well worth it.
0:40:10 > 0:40:12All in all it was a very nice night.
0:40:12 > 0:40:14I was disappointed.
0:40:14 > 0:40:17I don't really approve of wild things being shot.
0:40:17 > 0:40:22I think we will have made a profit at the end of the day,
0:40:22 > 0:40:24because all the produce we've used for free.
0:40:26 > 0:40:28Rhiannon needed £109
0:40:28 > 0:40:29of her £200 budget.
0:40:29 > 0:40:33So she's hoping her diners pay at least £11 each
0:40:33 > 0:40:35to put her into profit.
0:40:35 > 0:40:38CHEERING AND CLAPPING
0:40:38 > 0:40:42- Great evening. - Very good.- Very good. Really good entertainment.
0:40:42 > 0:40:47Big tip for Harry. He was excellent. £5 for Harry. It was a great night out.
0:40:47 > 0:40:49It was a lovely, lovely evening.
0:40:49 > 0:40:53An education to see kids doing so well, so I had a great night.
0:40:54 > 0:40:59It helped that we'd got a very smooth waiter, who got an extra £5 out of me.
0:40:59 > 0:41:01Looks like Harry did the business.
0:41:01 > 0:41:03And, in true thrifty-student tradition,
0:41:03 > 0:41:06Rhiannon's already planning what to do with the leftovers.
0:41:06 > 0:41:10So we can all have meatballs with that tomato sauce.
0:41:10 > 0:41:14- With some dried pasta.- Yeah.
0:41:14 > 0:41:15Definitely dried pasta.
0:41:19 > 0:41:21Phew, guys! You did it!
0:41:21 > 0:41:26Though at points it may have seemed you would never pull this off, you both have.
0:41:26 > 0:41:28Was it fun, Anne, any part of it?
0:41:28 > 0:41:32- About 10.30 was really fun. - The end.- The end.
0:41:32 > 0:41:33When everybody went, yes.
0:41:33 > 0:41:37How different was the experience from what you expected?
0:41:37 > 0:41:42Very different. I'm used to cooking for friends and being with friends and being involved,
0:41:42 > 0:41:45and I felt completely separate from everything in the dining room.
0:41:45 > 0:41:49So I think that was the bit that I wasn't prepared for.
0:41:49 > 0:41:51You had quite a tricky customer - Mr Keith.
0:41:51 > 0:41:55We did notice a couple of them were probably not gonna get invited back again.
0:41:55 > 0:41:57NADIA LAUGHS
0:41:57 > 0:42:02- Nothing seemed to make Keith happy. - No.- But your puddings did.
0:42:02 > 0:42:07- Despite all his criticism, he did come back for seconds. - Yeah, he had both puddings!
0:42:07 > 0:42:13Rhiannon, was there any point where you just wanted to put your head in your hands and cry?
0:42:13 > 0:42:17When I tried to make my own pasta. That didn't turn out well at all.
0:42:17 > 0:42:21Maybe it was a crazy thing to do on the first night of owning a restaurant?
0:42:21 > 0:42:23It didn't turn out well and I wanted to do dried,
0:42:23 > 0:42:28but I thought I'd give it a go and it didn't work out but... oh, well.
0:42:28 > 0:42:32One customer described it as a bit like concrete.
0:42:32 > 0:42:34THEY LAUGH
0:42:34 > 0:42:36That's amazing!
0:42:36 > 0:42:40I knew it was awful when I was sending it out. I just couldn't do anything about it.
0:42:40 > 0:42:44And Harry! Every home should have one. What a charmer!
0:42:44 > 0:42:47Everyone loves Harry. They always do, at work and everything.
0:42:47 > 0:42:50He just talks and talks and everyone falls in love with him.
0:42:50 > 0:42:54Well, I'm sure you'd both like to know whether you made any money.
0:42:54 > 0:42:57Anne, you spent £66.
0:42:57 > 0:43:00That's got to be one of the lowest.
0:43:00 > 0:43:05Your diners donated £190, which means you made a profit of £124.
0:43:05 > 0:43:08- Wow.- That's fabulous.- Thank you. - Are you pleased?- I am.
0:43:08 > 0:43:12- I'm surprised the diners put that much in.- Well done.
0:43:12 > 0:43:15Rhiannon, you spent £109.
0:43:15 > 0:43:18Your diners donated £217.
0:43:18 > 0:43:21Oh, that's so good!
0:43:21 > 0:43:26- So you've made £108.- Thank you! This is a lot to me. I'm a student.
0:43:26 > 0:43:29You both did brilliantly. Fabulous restaurants, amazing food.
0:43:29 > 0:43:33Thank you so much. I think your diners had a fabulous evening.
0:43:33 > 0:43:35Well, almost all of them.
0:43:35 > 0:43:37And thank you for watching.
0:43:37 > 0:43:39I'll see you next time on Instant Restaurant.
0:43:55 > 0:43:57Subtitles by Red Bee Media Ltd
0:43:57 > 0:43:59E-mail subtitling@bbc.co.uk