0:00:02 > 0:00:09Michel Roux's mission to find two front-of-house stars of the future is now nearing its conclusion.
0:00:09 > 0:00:14I guarantee we will get you to tell the difference between a Pinot and a Cabernet.
0:00:14 > 0:00:20- He's taken his trainees from dishing up pizza...- People are making up table numbers!
0:00:20 > 0:00:25- There is no table 17. - ..via five-star hotel service...
0:00:25 > 0:00:32A lad like me don't get an opportunity like I've got for something like this.
0:00:32 > 0:00:37- ..to the formality of Michelin-starred haute cuisine. - We can do anything.
0:00:37 > 0:00:42He wants all his proteges to fall in love with the industry,
0:00:42 > 0:00:49but now it's close to Michel's big decision when he must choose just two to receive scholarships.
0:00:49 > 0:00:53So this time Michel is putting his trainees head to head.
0:00:53 > 0:00:58And they must set their sights on the stars.
0:00:58 > 0:01:03If I have bad service, then I will kick off 100%.
0:01:03 > 0:01:06- Do you want to do one and I'll do one?- Oooh, Tom!
0:01:15 > 0:01:22London. Home to some of the most exclusive restaurants in the world and some of the wealthiest diners
0:01:22 > 0:01:28and where increasingly those at the top end of the market bring the restaurant to them
0:01:28 > 0:01:33by commissioning their own unique, personally-designed dining experience.
0:01:33 > 0:01:38After our experience in Paris, I need to take them to the next level.
0:01:38 > 0:01:40That level is bespoke dining.
0:01:40 > 0:01:45It doesn't have to be fine dining, but it's for the rich and famous.
0:01:45 > 0:01:49Bespoke service goes beyond simply delivering food to table.
0:01:49 > 0:01:55It's creating an environment, designing an entire evening, tailor-made to the client's needs.
0:01:55 > 0:02:03They could be serving caviar and gold leaf or they could be serving steak and chips,
0:02:03 > 0:02:07but it's to the client's need and requirement.
0:02:07 > 0:02:12Michel will give them complete creative control of this task.
0:02:12 > 0:02:18To break the news, he's summoned them to one of London's most upmarket hotels.
0:02:18 > 0:02:24He's brought along a specialist in customised dining, former Restaurant Manager of the Year, Peter Avis.
0:02:24 > 0:02:29Morning, guys. You might be thinking to yourselves, "What next?"
0:02:29 > 0:02:33- Yeah. - Well, tailor-made, bespoke dining.
0:02:33 > 0:02:36What's that?
0:02:38 > 0:02:41It's personal, private dining.
0:02:41 > 0:02:45Listening to the customer's wants, whims,
0:02:45 > 0:02:47whatever it may be.
0:02:47 > 0:02:51- If I can introduce you to Peter... - Hello.- Hello!
0:02:51 > 0:02:56Peter is an expert at tailor-made dining.
0:02:56 > 0:03:02Raised on a Liverpool council estate, Peter started out 17 years ago at the very bottom.
0:03:02 > 0:03:06He's a model for what Michel hopes his trainees can aspire to.
0:03:06 > 0:03:09This is where it gets serious, OK?
0:03:09 > 0:03:15I've worked really hard to get where I am. If you're serious about hospitality, understand it's hard.
0:03:15 > 0:03:22Currently I manage one of the best restaurants in London and we serve the biggest celebrities, big names.
0:03:22 > 0:03:28Madonna, Christian Slater recently, Prince William, Princesses Eugenie and Beatrice.
0:03:28 > 0:03:33Then the man you don't know who works in the City and is worth more.
0:03:33 > 0:03:37Whatever they want, you deliver. There's no such thing as no.
0:03:37 > 0:03:41You're here because in two days' time this place will be transformed.
0:03:41 > 0:03:48I have invited three of my very special guests to entertain seven of their friends.
0:03:48 > 0:03:51They have three very individual tastes. Also,
0:03:51 > 0:03:58I am going to be cooking three menus that you will be asking me to cook.
0:03:58 > 0:04:01Ohhh! Oh la la!
0:04:02 > 0:04:08With his decision growing nearer, Michel wants to give his trainees every chance to shine
0:04:08 > 0:04:15in positions of real responsibility. Inside each of these envelopes are details of their VIP guests.
0:04:16 > 0:04:23We are hurtling towards the finishing line at 100mph and this is going to test them.
0:04:23 > 0:04:27Those scholarships are still up for grabs. I haven't made my mind up.
0:04:27 > 0:04:32But whoever shines in two days' time here will have put a marker down.
0:04:32 > 0:04:37- Who do you reckon it'll be? - The Queen!- I doubt it somehow.
0:04:37 > 0:04:39It's a girl.
0:04:45 > 0:04:50Go on, Brooke, open her up, see what we've got.
0:04:50 > 0:04:53No way! No way! No way!
0:04:53 > 0:04:57- That's my idol. - Is he coming? Shut up!- I love him!
0:04:57 > 0:04:59I love him!
0:04:59 > 0:05:02"10 years as a pop star,
0:05:02 > 0:05:04"successful model.
0:05:04 > 0:05:12"Likes Japanese food, dislikes spicy food and patronising staff." I'm anything but patronising!
0:05:12 > 0:05:15Oh, my God, just open it. I can't wait.
0:05:20 > 0:05:24Who's that? I don't even know who that is.
0:05:24 > 0:05:28How do you even say that? Dee-ar-mu-id?
0:05:28 > 0:05:33He likes informal dining. Hates stuffy dining experiences.
0:05:33 > 0:05:36I'm glad I'm serving him.
0:05:36 > 0:05:41He grew up in the industry. His mother and father owned a restaurant.
0:05:41 > 0:05:45Likes Chinese, Oriental, dim sum. Special diet.
0:05:45 > 0:05:49- What's a pescatarian? - Only eats fish.
0:05:49 > 0:05:56Gok Wan, Diarmuid Gavin and Sophie Ellis-Bextor were invited by Michel for their love of eating out
0:05:56 > 0:06:00and their distinctive ideas about good service.
0:06:00 > 0:06:04Private dining comes with a cost. You pay for that service.
0:06:04 > 0:06:10If you are paying to have a certain type of cuisine served to you, I want the rituals, the tradition.
0:06:10 > 0:06:13If I don't get it, I feel short-changed.
0:06:13 > 0:06:18I like friendly, attentive service. I don't like them disinterested
0:06:18 > 0:06:22but I don't like it to be over-fussy
0:06:22 > 0:06:29or to be very aware that I'm in a restaurant and people are looking at me all the time.
0:06:29 > 0:06:33If it's a private dining experience and they haven't listened to you,
0:06:33 > 0:06:37then they haven't done their half of the bargain.
0:06:37 > 0:06:43Michel and Peter have brought the students to the Taste of London food festival.
0:06:43 > 0:06:50Private dining is a new level of responsibility. They must take control of the entire evening.
0:06:50 > 0:06:54So with 40 of the capital's top chefs in one place,
0:06:54 > 0:07:00including Michel himself, they can tap into a vast reservoir of advice
0:07:00 > 0:07:05- to help them plan their VIPs' evenings. - Let's go in, let's go in.
0:07:05 > 0:07:11By the end of the day, Michel wants them to come up with clear instructions about the menus
0:07:11 > 0:07:18- they'd like him to prepare. - Olive oils and stuff. - We don't need olive oils.
0:07:18 > 0:07:24After studying Diarmuid Gavin's likes and dislikes, Niki and Ashley are planning an Italian evening
0:07:24 > 0:07:28and they've stumbled across executive chef Francesco Mazzei.
0:07:28 > 0:07:34Nice to meet you. We just wanted to talk to you about Italian food.
0:07:34 > 0:07:40We wanted to know what, for you, would be an outstanding Italian dish, starter and main.
0:07:40 > 0:07:43OK, think of the summer now.
0:07:43 > 0:07:47If I was you, I'd do a lovely simple English asparagus, steamed.
0:07:47 > 0:07:50- Then pan fried.- Yes.
0:07:50 > 0:07:56Duck eggs, lovely pan fried with a little bit of marjoram and black pepper.
0:07:56 > 0:07:59And then lots, loads of summer truffle.
0:07:59 > 0:08:02- Salmon truffle?- Summer truffle.
0:08:02 > 0:08:06- Maestro! Luca! - SPEAKS ITALIAN
0:08:07 > 0:08:12Then I would love to have... Again, the best season for spring lamb.
0:08:12 > 0:08:15Wow.
0:08:15 > 0:08:19- Very garlicky.- Whoa! That is amazing.
0:08:23 > 0:08:27- Thank God we found that guy. - I know.
0:08:27 > 0:08:33I love their black bamboo. I thought that was brilliant. We need to get some bamboo.
0:08:33 > 0:08:38Brooke, Danielle and Tom are responsible for Gok Wan's evening.
0:08:38 > 0:08:45- His brief specified a love of Chinese cuisine.- We are creating a tailor-made dining experience
0:08:45 > 0:08:51for a certain special guest. This is the type of food that they like.
0:08:51 > 0:08:55Can you give us any tips for their experience?
0:08:55 > 0:09:01- Let me show you what we're doing here at the show. It might give you a few ideas, yeah?- Thank you!
0:09:01 > 0:09:08They make a useful contact in Steve Munkley, executive chef of Min Jiang in Kensington.
0:09:08 > 0:09:13What we're creating here today is three dishes. One is dim sum.
0:09:13 > 0:09:17That's one of our guest's favourites as well.
0:09:17 > 0:09:21We're doing a seafood dumpling with a pumpkin skin on it.
0:09:21 > 0:09:25They make pumpkin puree and the skin for a seafood mix.
0:09:25 > 0:09:29Have a little try at that. Chilli sauce?
0:09:29 > 0:09:35- What kind of dim sum is this? - Basically, in there you've got scallops, you've got prawns,
0:09:35 > 0:09:39a little bit of squid, all mixed together.
0:09:39 > 0:09:42We should put this on the menu. That's what he prefers.
0:09:42 > 0:09:49Our main priority is the experience. Is it possible we can borrow anything from your restaurant?
0:09:49 > 0:09:53- Come by and have a look on Monday. Yeah?- We will do, definitely.
0:09:53 > 0:09:57Thank you, Steve. Take care. See you on Monday.
0:09:57 > 0:09:59Not leaving any behind!
0:10:01 > 0:10:05See you later! Thank you! Take care.
0:10:05 > 0:10:10- Those flowers.- Look at them. Let's go, let's go.
0:10:10 > 0:10:14When I found out the group I'd been given, I wasn't overly keen.
0:10:14 > 0:10:19They're quite hard to work with, but both seem passionate about it.
0:10:19 > 0:10:22I'm passionate. I think we can work as a team.
0:10:22 > 0:10:28- We're looking for Japanese! - Knowing that Sophie Ellis-Bextor loves Japanese food,
0:10:28 > 0:10:35Nikkita and James head for the Dinings restaurant stand and owner Nick Taylor-Guy.
0:10:35 > 0:10:38- What's a traditional Japanese dish? - Teriyaki.- Teriyaki.
0:10:38 > 0:10:43First you start with some sashimi. You know sashimi?
0:10:43 > 0:10:49- Sushi is with rice, sashimi is without rice.- What about things like table decorations?
0:10:49 > 0:10:55Japanese tables are very simple. Focus should always be on the food, not on the table or the decor.
0:10:55 > 0:10:59So you need chopsticks, a chopstick holder,
0:10:59 > 0:11:03- a pot of soy sauce and a napkin. That's it.- Cheers.
0:11:03 > 0:11:06Thank you. Bye!
0:11:06 > 0:11:10With the research done, Michel is presented with ideas
0:11:10 > 0:11:14for the bespoke menus he'll cook for the special guests in two days' time.
0:11:14 > 0:11:18I love the menu. Sounds delicious. I want to sit down and eat it.
0:11:18 > 0:11:21Well done, guys.
0:11:21 > 0:11:27Their next challenge is to dress the tables in keeping with their chosen themes,
0:11:27 > 0:11:30but first Michel has one more surprise.
0:11:30 > 0:11:36Tomorrow we've got something lined up for you, something really special.
0:11:36 > 0:11:38I'm taking you to Windsor...
0:11:38 > 0:11:39Oooh!
0:11:39 > 0:11:42For the Royal Polo Event.
0:11:43 > 0:11:46Where I'll be watching the polo
0:11:46 > 0:11:51- whilst you guys...- Are serving? - ..are serving.- Oh, no!
0:11:51 > 0:11:54We're going to Windsor, guys!
0:11:54 > 0:11:58There may even be a little smattering of royalty.
0:12:00 > 0:12:01Oh, no!
0:12:01 > 0:12:03So, guys,
0:12:03 > 0:12:08you are going to have to be at your very, very best.
0:12:08 > 0:12:15For the last seven weeks, Michel's training has taken them from basics to the intricacies of fine dining.
0:12:15 > 0:12:21Now that they're approaching the final hurdle, Michel wants to see just how far they've come.
0:12:21 > 0:12:25I know that amongst them I've got some real jewels,
0:12:25 > 0:12:29some great, great characters and some will go far.
0:12:29 > 0:12:33The others, I'm not as yet decided. Putting them through this test
0:12:33 > 0:12:38will definitely show me which ones have got the potential.
0:12:45 > 0:12:51It's one of the biggest days in the polo calendar - the Royal Windsor Cup Final,
0:12:51 > 0:12:55held each year in the presence of Her Majesty The Queen.
0:12:55 > 0:12:59A polo match isn't something we attend every day. It's very special.
0:12:59 > 0:13:03I'm sure none of my trainees have ever been to one.
0:13:03 > 0:13:09There will be royalty here today, along with personalities, multi-millionaires. I feel nervous.
0:13:09 > 0:13:14It's outside of my comfort zone. That's what I want for them.
0:13:16 > 0:13:21Michel also knows that if the trainees take today in their stride,
0:13:21 > 0:13:26it could prevent them being overawed when serving their own VIP guests.
0:13:26 > 0:13:29Here we are, Windsor. The famous Guards Polo Club.
0:13:29 > 0:13:35There are people attending here today who are paying a lot of money
0:13:35 > 0:13:39and you've got to give them a polished service today.
0:13:39 > 0:13:45But one thing, one thing that you must remember is your Ps and Qs!
0:13:45 > 0:13:49From this moment, remember posture, the body language is essential.
0:13:49 > 0:13:55- How we present ourselves to these people is massive. - OK? Let's go.
0:13:59 > 0:14:03The polo is already underway, but the main event is still to come.
0:14:03 > 0:14:08Before the cup final, over 200 guests will be sitting down to lunch
0:14:08 > 0:14:15with half of them there at the invitation of the sponsors, Dubai's Al Habtoor family.
0:14:15 > 0:14:19It's an important day. We are the sponsor of today.
0:14:19 > 0:14:26We have almost 100 of our guests here. This is our tenth year, so it's a great day.
0:14:26 > 0:14:29The host has high expectations for the lunch
0:14:29 > 0:14:35and it's down to the catering team, led by Kay Nolton, to ensure his requirements are met.
0:14:35 > 0:14:40You have to remember they all have to be finished by three to watch the game,
0:14:40 > 0:14:47so if you've got a table that comes in at two and you only have an hour, you must be on top of the game.
0:14:47 > 0:14:53That means being quick, but also still offering a fantastic service to these customers, OK?
0:14:53 > 0:14:55Michel will be observing
0:14:55 > 0:15:01to see which of them successfully employ their training in the pressurised service.
0:15:01 > 0:15:08- So here is your starter...- Chef Merrilees Parker from caterers Pink talks them through what she expects.
0:15:08 > 0:15:14It needs to go on the table like that. The way it's looking towards you is how it goes down.
0:15:14 > 0:15:20It's that attention to detail that I want. That's the main course. That's the way it should go.
0:15:20 > 0:15:23That is the lemon posset, its mint leaf facing towards you.
0:15:25 > 0:15:31- Right, you need to get on to your station...- OK.- And start meeting and greeting, yeah?
0:15:31 > 0:15:36- How are you?- 1pm - two hours before the start of the cup final.
0:15:36 > 0:15:39It might be a hospitality service for 200 people,
0:15:39 > 0:15:44but at £85 per head, each guest expects close, individual attention
0:15:44 > 0:15:50from those on their first visit to long-term members who could hardly be more part of the establishment.
0:15:50 > 0:15:54- The Duke of Wellington. - Hello. Hello, sir. How are you?
0:15:54 > 0:15:57What's your sequence of service going to be?
0:15:57 > 0:16:02Wines served, seated customers, bread done, cold starters.
0:16:03 > 0:16:08- Sir, would you like still or sparkling water? - Very still water.- Still water.
0:16:08 > 0:16:13My name is Brooke and I'll be serving you the wines this evening.
0:16:13 > 0:16:15And there's the wine list.
0:16:15 > 0:16:18We'll have a bottle of white wine, please.
0:16:18 > 0:16:20Any white wine? Pinot Grigio?
0:16:20 > 0:16:24A nice Pinot Grigio. Not too cheap, OK? All right?
0:16:24 > 0:16:27- My kind of man.- That's it, yeah.
0:16:27 > 0:16:32For weeks, Michel has been stressing the importance of up-selling expensive wines.
0:16:32 > 0:16:37- Not too cheap or not too expensive? - He said "not too cheap". - Then go big.
0:16:37 > 0:16:42Now Brooke has an opportunity and she returns to the table.
0:16:42 > 0:16:47Sorry, sir. I'm taking back my recommendation of the Pinot Grigio.
0:16:47 > 0:16:52- I recommend the Domaine wine. - The Chablis, yeah?
0:16:52 > 0:16:58- Yes, it complements the salmon. - Right, we'll have one of those. - You'll have one of them? Brilliant.
0:16:58 > 0:17:03Brooke has sold a very expensive bottle of wine which is great and she's beaming.
0:17:03 > 0:17:07It's putting all those skills into motion.
0:17:07 > 0:17:11- Fabulous. Nice, big smile there. - Good.
0:17:15 > 0:17:20- I need three mains. The Lost Boys. - Already?- Yeah.- OK.
0:17:20 > 0:17:23Danielle and Ashley are leading teams of plate waiters.
0:17:23 > 0:17:29They need to ensure the right dishes go to the right tables precisely when they should,
0:17:29 > 0:17:34but with the guests taking their places at different times, the job is harder than it sounds.
0:17:34 > 0:17:40- What dish is it?- You must establish if you're both talking about the same thing. Go back to the table.
0:17:40 > 0:17:43- Then come back and talk to me. - What's the dish though?
0:17:43 > 0:17:49Vegetarian. I did tell you in the briefing. Poached egg, green beans, hollandaise.
0:17:49 > 0:17:56The polo match starts in just over an hour and a lot of tables haven't even got their starters.
0:17:56 > 0:18:00They've got to keep focus and keep delivering that food with a smile.
0:18:02 > 0:18:05With places at these tables by invitation only,
0:18:05 > 0:18:09the club is packed with some extremely well-connected people.
0:18:09 > 0:18:15Used to getting what they want when they want it, no-one wants to slip up in front of these guests.
0:18:17 > 0:18:21- Well done, dear.- She did very well. - Thank you very much.
0:18:26 > 0:18:30- Can I have another vegetarian, please?- Another veg?- Yeah.
0:18:30 > 0:18:36- He wants both.- Tomorrow's service will be all about catering to the customer's every whim
0:18:36 > 0:18:40and Ashley's guests are giving him some useful preparation.
0:18:40 > 0:18:44He wants salmon and the mushroom as well. He wants...
0:18:44 > 0:18:49- He's doing it on purpose. - What did you say? "Of course, sir. No problem."- Yes.
0:18:49 > 0:18:52Can we have a salmon with mushroom?
0:18:52 > 0:18:59- Because the bloke's got money, he thinks he can speak to me like I'm rubbish.- You're not rubbish.
0:18:59 > 0:19:03And like I'm something just scraped off his shoe. "Chop-chop, hurry up!"
0:19:03 > 0:19:09With the 3pm cup final deadline looming, the trainees are keeping their cool.
0:19:09 > 0:19:13- Would you like a top-up, sir? - Yes, please.
0:19:13 > 0:19:18I think my customers are happy and that's what I set out to do.
0:19:18 > 0:19:24No glass is going unfilled. Plates are going down as the chef specified.
0:19:24 > 0:19:27And Ps and Qs are being fully minded.
0:19:27 > 0:19:29INAUDIBLE
0:19:29 > 0:19:31Can I pour you some champagne?
0:19:31 > 0:19:36- Sir, would you like still or sparkling water?- Still water, please.
0:19:36 > 0:19:42The trainees are doing an amazing job. They've been really helpful and friendly towards the customers.
0:19:42 > 0:19:48They've listened to the brief, put their training into practice and it's all come together quite well.
0:19:48 > 0:19:53Can I have five of you guys, please? We're doing a table of 12.
0:19:53 > 0:19:57Come on! I'm hoping to see someone round that corner.
0:19:57 > 0:19:59Yeah. Wahey!
0:19:59 > 0:20:02It is a mad rush here, but they are smiling.
0:20:02 > 0:20:05Danielle's beaming, in fact.
0:20:05 > 0:20:10She's really enjoying this because it's putting into motion everything that she's learned.
0:20:10 > 0:20:14- Is that all right for you?- Yeah. - Wicked. Enjoy it!
0:20:14 > 0:20:20I like it. It's going pretty well. I'm getting more confident. I don't find posh places difficult any more.
0:20:20 > 0:20:26As service winds down, Danielle receives the ultimate seal of approval.
0:20:27 > 0:20:31I can't believe Danielle. She was serving the top table there.
0:20:31 > 0:20:36She had to lean right in front of the head man and he was giggling.
0:20:36 > 0:20:40He turned around, gave her a big smile and high-fived her!
0:20:40 > 0:20:43He gave me a high five and wanted a picture with me.
0:20:43 > 0:20:49I wish I'd done my make-up beforehand. It would've been at least a decent picture.
0:20:49 > 0:20:53- Did you enjoy your lunch?- What would you have done if he said "no"?
0:20:53 > 0:20:56- If he'd said "no"? Cried probably. - Oh, that's so sweet!
0:20:56 > 0:20:59- See you later.- See you.
0:21:01 > 0:21:07The team have hit their 3pm deadline and despite the odd hiccup, the client seems satisfied.
0:21:07 > 0:21:10Everybody is happy.
0:21:10 > 0:21:15You guys have to be very proud waiters. You are doing a great job.
0:21:15 > 0:21:21Well, guys, I think that you can be proud of yourselves. It was a very tough environment to work in today.
0:21:21 > 0:21:27I think that they did an all right... I think they did a good job. What do you think?
0:21:27 > 0:21:34- They did an amazing job. I can't fault any of you. Thank you very much.- Thank you.- It's my pleasure.
0:21:34 > 0:21:36What can I say?
0:21:36 > 0:21:40- You guys deserve the brass band. - There you go, it's all for you.
0:21:40 > 0:21:42APPLAUSE
0:21:44 > 0:21:46With service declared a triumph,
0:21:46 > 0:21:51the trainees head off to pay their respects to this afternoon's guest of honour.
0:21:51 > 0:21:54MUSIC: "Rule Britannia"
0:21:54 > 0:21:57How do you feel, guys? There's the Queen.
0:21:57 > 0:22:01- My heart is going, "Boom-boom, boom-boom!"- You see? Amazing, huh?
0:22:01 > 0:22:06- There she is there in the blue hat. - Are we allowed to wave? No, you curtsey.
0:22:06 > 0:22:10- Give her a wave.- Do a curtsey. - Curtsey to the Queen.
0:22:11 > 0:22:15- Let's go back over, guys. - Oh, what a shame!
0:22:16 > 0:22:17Bye!
0:22:17 > 0:22:21She pointed at us. She started laughing at us.
0:22:21 > 0:22:26- No, not laughing...- You know why? - It was cos we were dancing with the Guard people.
0:22:26 > 0:22:32She knows that I have been training you, so she says, "Yeah, these guys must be good."
0:22:32 > 0:22:36That was the most amazing thing in my life ever, I think, now.
0:22:39 > 0:22:41It's the day of service.
0:22:41 > 0:22:46Tonight, the trainees will be hosting bespoke dinner parties for three VIPs,
0:22:46 > 0:22:52each one expecting a personally designed private dining experience to remember.
0:22:52 > 0:22:54After you, Nikkita.
0:22:54 > 0:22:59I think I've got our tactic. What? Just get them hammered.
0:22:59 > 0:23:03Each team is in charge of their own budget of £200
0:23:03 > 0:23:07from the colour scheme to the table settings and any other special touches.
0:23:07 > 0:23:11How they spend it will be crucial to the success of the evening.
0:23:11 > 0:23:18We've got this dinner tonight and the theme we're going for is kind of Japanese, oriental style.
0:23:18 > 0:23:21Have you got any items that might be appropriate?
0:23:21 > 0:23:25James and Nikkita will be looking after Sophie Ellis-Bextor.
0:23:25 > 0:23:28She wants a sense of glamour, but nothing too over the top.
0:23:28 > 0:23:33That's more of a centre piece and we can build stuff round that. Yeah, yeah.
0:23:33 > 0:23:36Yeah. Before I change my mind, yeah.
0:23:36 > 0:23:41Niki and Ashley will serve an Italian menu for gardening expert Diarmuid Gavin.
0:23:41 > 0:23:44They too have plans for an impact centrepiece.
0:23:44 > 0:23:46That one.
0:23:46 > 0:23:48Do you reckon?
0:23:48 > 0:23:51I think that's the best one. Or maybe this one.
0:23:51 > 0:23:55That could go quite nicely with the...
0:23:55 > 0:24:00This will be covered with flowers. Nobody will notice it too much, the colour.
0:24:00 > 0:24:04They'll just be impressed it's a watering can.
0:24:04 > 0:24:09On a roll with their gardening theme, Niki and Ashley make one last stop.
0:24:09 > 0:24:11This is amazing.
0:24:11 > 0:24:14It's going to come together now. It's all in my head.
0:24:14 > 0:24:20Obviously, Chinese and Japanese, it's predictable. It's going to be feng shui, bamboo and all that.
0:24:20 > 0:24:26But he's a gardener and he'll know how much effort we've gone to, running about all of London.
0:24:26 > 0:24:30Brooke, Danielle and Tom are planning a Chinese themed evening for Gok Wan.
0:24:30 > 0:24:36They're going to the Royal Garden Hotel in Kensington to see Steve Munkley, the chef at the food fair.
0:24:36 > 0:24:40- Good to see you.- Come this way. We'll go up to the restaurant.
0:24:40 > 0:24:44Is there anything you've got that we can borrow, take away or some ideas?
0:24:44 > 0:24:47I certainly have. Where are we starting from?
0:24:47 > 0:24:54Like tablecloths. I'm thinking of a "Chinesey" sort of one, like bamboo mats, chopsticks,
0:24:54 > 0:25:00table arrangements, i.e, flowers, vases, water features, bamboo, preferably black,
0:25:00 > 0:25:04coloured stones, candles, fortune cookies, things like that.
0:25:04 > 0:25:07< Everything. We're going all out. >
0:25:07 > 0:25:12Where I can help you the most is we can pretty much lend you the table setting.
0:25:12 > 0:25:18Armed with an entire set of decorations, the team make a triumphant exit.
0:25:18 > 0:25:20Wahey! Well done, guys.
0:25:20 > 0:25:23We got everything and more. Nailed it.
0:25:23 > 0:25:27We've got everything we need. We've exceeded expectation.
0:25:28 > 0:25:33With the guests due to arrive in a little over three hours,
0:25:33 > 0:25:36Michel's trainees know that what happens tonight
0:25:36 > 0:25:42could play a big part in deciding who will be awarded scholarships from the Academy of Food and Wine.
0:25:42 > 0:25:44Great. So are you up for this?
0:25:44 > 0:25:47- Yeah.- Oh, yes!
0:25:47 > 0:25:51Three of my guests with three different themes.
0:25:51 > 0:25:55I want them to leave here tonight and say,
0:25:55 > 0:26:01"Wow, that was one of the best private functions we have ever been to!"
0:26:01 > 0:26:06- I want them to tell all their mates and just rave about this.- They will.
0:26:06 > 0:26:08"They will," he says! Good.
0:26:08 > 0:26:13We're going to be doing a little tasting of the menu and the wines later on,
0:26:13 > 0:26:17but you have got a lot of work, so I'm going to leave you
0:26:17 > 0:26:21because I've also got a bit of work in the kitchens.
0:26:21 > 0:26:24- Good luck, guys. See you later. - See you later!
0:26:24 > 0:26:29We need to get our tables set and make this room look absolutely stunning. Are you ready to do it?
0:26:29 > 0:26:32- Yes.- Let's do it. Let's go.
0:26:32 > 0:26:37They've taken over two downstairs suites of the hotel.
0:26:37 > 0:26:43Each team has one table which now needs to be transformed to bring their creative vision to life.
0:26:43 > 0:26:45Are you ready for this, guys?
0:26:45 > 0:26:51It's a completely different type of service. We've been given a bit of information.
0:26:51 > 0:26:55We've been given a budget. I think we're going to do a good job.
0:26:55 > 0:26:59They've been given a lot of ideas by a Chinese man.
0:26:59 > 0:27:03We've just gone on our own ideas, not some restaurateur's idea.
0:27:03 > 0:27:06Do you think it looks girly enough?
0:27:06 > 0:27:09It looks ridiculously girly to an extreme...
0:27:09 > 0:27:14It's not that girly. What, a pink flower surrounded by candles and petals?
0:27:14 > 0:27:17They look a bit droopy. That's OK. Niki, what are you doing?
0:27:17 > 0:27:20Massive mushrooms. Are you having a laugh?
0:27:20 > 0:27:22Look at the size of that!
0:27:25 > 0:27:30With the table settings taking shape, Michel calls the trainees into the kitchen
0:27:30 > 0:27:34to discuss the menu he's created from the instructions they gave him.
0:27:34 > 0:27:36- Hiya, guys.- Looking good, Chef.
0:27:36 > 0:27:41Niki and Ashley will be serving a four-course Italian menu to Diarmuid Gavin.
0:27:41 > 0:27:43- Antipasti.- Antipasti.
0:27:43 > 0:27:48So we've got beautiful marinated olives, beautiful salami from Milan.
0:27:48 > 0:27:50This is for when they first come in.
0:27:50 > 0:27:54- Next, the starter. - That is your duck egg.
0:27:54 > 0:27:59Now, on the menu I have written down "a biodynamic duck egg".
0:27:59 > 0:28:04- What is "biodynamic"? - You know what "organic" is. It's taking it a step further.
0:28:04 > 0:28:09It is using the solar system to plant and to rear your animals.
0:28:09 > 0:28:12I love that. That's fantastic.
0:28:12 > 0:28:17To help the trainees complement their menus with matching wines,
0:28:17 > 0:28:20Michel has invited master sommelier Gearoid Devaney.
0:28:20 > 0:28:26- What are we serving with this, Gearoid?- A blend of Chardonnay and Pinot Grigio from Tuscany.
0:28:26 > 0:28:32- That works really well. - For the main course, roast lamb with a medley of seasonal vegetables.
0:28:32 > 0:28:35Oh, God, Michel, your food is lovely!
0:28:35 > 0:28:37It is actually lovely.
0:28:37 > 0:28:42Right, we need to crack on and taste lavender panna cotta.
0:28:42 > 0:28:45So it's basically set cream, yeah,
0:28:45 > 0:28:50flavoured with vanilla, drizzled with honey and a blueberry compote underneath.
0:28:50 > 0:28:54- Are they Pringles?- No, they're not Pringles. Pringles?!
0:28:54 > 0:28:56I'm only joking.
0:28:56 > 0:29:00That is the nicest dessert ever. I've never tasted anything like it.
0:29:00 > 0:29:04- Wait till you taste that with the wine.- That's nice, isn't it?- Yeah.
0:29:04 > 0:29:08It's not too high in alcohol, so it's a nice way to finish.
0:29:08 > 0:29:14Brooke, Danielle and Tom are presenting a three-course Chinese banquet for Gok Wan.
0:29:14 > 0:29:17Let's start with the menu - dim sum.
0:29:17 > 0:29:22Tiny bites that you put in your mouth and they're gone, exploding with flavours.
0:29:22 > 0:29:27For the second course, roasted lobster and whole sea bass to be filleted at table.
0:29:27 > 0:29:32- Oh, wow!- Look at me. I'm just following straight down the middle.
0:29:32 > 0:29:35Lifting it off.
0:29:36 > 0:29:41For dessert, a mango and lychee platter, accompanied by a Hungarian sweet wine
0:29:41 > 0:29:43that Gearoid has specially selected.
0:29:43 > 0:29:49Hungary has a long history of making great sweet wines and from the area of... See that funny word?
0:29:49 > 0:29:52- T-O-K-A-J-I. Tokaji. - Tokaji?- Tokaji.
0:29:52 > 0:29:55Yeah, it's really like syrupy and honey.
0:29:55 > 0:29:59- I think you get some mango. - Yeah, pineapple.- Pineapple.
0:29:59 > 0:30:05Finally, Sophie Ellis-Bextor and her guests will be served an ambitious, five-course Japanese menu
0:30:05 > 0:30:10with a different wine, beer or sake for each course.
0:30:10 > 0:30:13We have salmon tartare,
0:30:13 > 0:30:15tuna, yellowfin tuna,
0:30:15 > 0:30:18so it is the tuna that isn't endangered.
0:30:18 > 0:30:21Bluefin tuna is endangered and I never use it.
0:30:21 > 0:30:27I haven't used bluefin tuna for probably the best part of five or six years.
0:30:27 > 0:30:29Edible gold leaf.
0:30:29 > 0:30:3124-carat gold there.
0:30:31 > 0:30:35- Oh, can I keep it? - No, you can eat it.
0:30:35 > 0:30:41- I want to keep it. - It's an aphrodisiac. - Can I KEEP it?- Supposedly...
0:30:41 > 0:30:44For mains, a selection of sushi.
0:30:44 > 0:30:48You will need to have soy sauce on the table,
0:30:48 > 0:30:53so little dishes for the soy sauce and sauce boats.
0:30:53 > 0:30:58For the hot courses, Michel has prepared Angus beef skewers and tiger prawns,
0:30:58 > 0:31:03followed by pink champagne and pink grapefruit sorbet with green tea ice cream
0:31:03 > 0:31:06to be served with rose champagne.
0:31:06 > 0:31:12- Rose with Pinot Noir and a bit of Chardonnay. - Happy with your menu?- Very happy.
0:31:12 > 0:31:14- OK, guys.- Brilliant.- Get cracking.
0:31:14 > 0:31:17See you later. Thank you. Bye!
0:31:26 > 0:31:31It's now down to the teams to make sure the finishing touches match up
0:31:31 > 0:31:35to the quality of Michel's menu and their guests' expectations.
0:31:35 > 0:31:38Where am I going to put this? In the middle?
0:31:40 > 0:31:45It's going to look good, you know. Glasses on there, the candles lit.
0:31:45 > 0:31:50It's subtle. It's not ostentatious or over the top.
0:31:50 > 0:31:53- Hi, guys.- Hi, Fred.
0:31:53 > 0:31:58With an hour to go until service, the students' mentor Fred Sirieix arrives.
0:31:58 > 0:32:01With their increased responsibility, he wants to make sure
0:32:01 > 0:32:05they've thought through every aspect of their guests' bespoke evenings.
0:32:05 > 0:32:10So it's very important that you create this very intimate atmosphere for the guest
0:32:10 > 0:32:13and you are not intrusive with the service.
0:32:13 > 0:32:17It's their party. You come in and out and let them do their thing.
0:32:17 > 0:32:20I can see the ornament you chose for the table.
0:32:20 > 0:32:24I want to sit down to see how much space this takes.
0:32:24 > 0:32:27Can you take a seat there, please, James?
0:32:27 > 0:32:32Because you can see this is right in front of your face and my face.
0:32:32 > 0:32:35And for this kind of table, I think the better thing to do
0:32:35 > 0:32:41is to have an ornament which is about this high or maybe this high, so you can see each other.
0:32:41 > 0:32:45You see? So I can see all these people but you.
0:32:45 > 0:32:51Everybody who is opposite are going to have trouble seeing each other, so you have to be aware of that.
0:32:51 > 0:32:55- I can see.- You can see, but if James sits over there...- Sit there, James.
0:32:55 > 0:32:57Sit correctly on the chair.
0:32:57 > 0:33:00- You will see... - We haven't got time, Keets.
0:33:00 > 0:33:03Can you see?
0:33:03 > 0:33:09Fred is also concerned about the table decorations next door in Diarmuid Gavin's room.
0:33:09 > 0:33:12This is a great bouquet, but this is a bit...
0:33:12 > 0:33:17It's right in the middle of the table, so it might be disturbing for the guest.
0:33:17 > 0:33:21So you may have to remove it after they've sat down.
0:33:21 > 0:33:25What you can have is a bouquet like that which is beautiful,
0:33:25 > 0:33:29so that when people come in, it's fantastic, a great impact.
0:33:29 > 0:33:35- But because you can't see each other properly, there might be a problem. - We've just spent 80 quid on that.
0:33:35 > 0:33:41But people don't come to see the bouquet. They come here to spend time together, eat some nice food.
0:33:41 > 0:33:44If this is in between them, it's no good.
0:33:44 > 0:33:50Despite Fred's advice, both teams decide to keep their centre pieces in place.
0:33:51 > 0:33:55At Gok Wan's table, Michel has made Tom maitre d'.
0:33:55 > 0:34:02With three of them serving a single table, Fred wants them to be clear about their respective roles.
0:34:02 > 0:34:07- Who is going to ask for starters, who is going to ask for the main course and the dessert?- Pardon?
0:34:07 > 0:34:13- Ask for...to the chef when you want your starters, your main course and your dessert.- I don't understand.
0:34:13 > 0:34:18You've got to call away your starter, the main course and the dessert.
0:34:18 > 0:34:23It's a private dinner. You tell him when you want the starter because everybody has pre-ordered.
0:34:26 > 0:34:30Michel will be monitoring events from the kitchen.
0:34:30 > 0:34:34I don't think they realise that I can hear them and I can see them.
0:34:34 > 0:34:35Quick!
0:34:35 > 0:34:39It's 7pm and the guests are due to arrive.
0:34:42 > 0:34:46Gok's team feel confident enough to take a last-minute break.
0:34:46 > 0:34:52- Can we go for a last fag?- As long as you're ready, you can go.- Are we ready for our guests, people?
0:34:52 > 0:34:58- Have you got all the drinks? Everything is on ice?- Everything is ready and waiting.- OK.
0:35:02 > 0:35:06But ten minutes later, Gok's team still aren't back.
0:35:06 > 0:35:12I thought I would catch them smoking, but they've gone back in before I managed to catch them.
0:35:12 > 0:35:16I hope they're ready. Gok's here. I just saw him get out of a taxi.
0:35:16 > 0:35:20Tonight, I want my trainees to deliver perfect service
0:35:20 > 0:35:26and I want my guests to be wowed by their personality, by the tables that they've set
0:35:26 > 0:35:30and just getting it all right, 100% right.
0:35:32 > 0:35:37First through the door is fashion expert and TV presenter Gok Wan.
0:35:37 > 0:35:43It's paramount your server knows the food, the wine, all your flavours, before you enter the restaurant.
0:35:43 > 0:35:48You want a host and if the host is no good, it's always going to be a bad show.
0:35:48 > 0:35:51I can hear him. I can hear him.
0:35:51 > 0:35:53Oh, don't, don't, don't!
0:35:53 > 0:35:58If I have a bad service, then I will kick off 100%.
0:35:58 > 0:36:00Agh!
0:36:00 > 0:36:02You of all people can do this.
0:36:02 > 0:36:07The way you performed yesterday in front of the people was amazing.
0:36:07 > 0:36:11This can change your life. I'm not joking. Look what's happened to me!
0:36:11 > 0:36:16Enjoy it. You're not going to get this opportunity. It doesn't come twice.
0:36:16 > 0:36:19- Hi.- Good evening.- Good evening. - How are you?
0:36:19 > 0:36:24- Very well. How are you? - Very well, thank you. If you'd like to follow me...
0:36:24 > 0:36:26- Good evening.- Good evening.
0:36:26 > 0:36:30- I love the flowers.- The flowers are great. I love the black bamboo.
0:36:30 > 0:36:34- I could do black bamboo in my flat. - Good idea. Take it with you.
0:36:34 > 0:36:38Next to arrive is singer and model Sophie Ellis-Bextor.
0:36:38 > 0:36:42Atmosphere is about 70% and the food is more like 30%.
0:36:42 > 0:36:47Even if you had the best food, if the atmosphere wasn't there,
0:36:47 > 0:36:49it would be an empty experience.
0:36:49 > 0:36:51Do a high five.
0:36:51 > 0:36:54- Hi. - Hello. Good evening.
0:36:54 > 0:36:56If you'd like to take a seat...
0:36:56 > 0:37:01If you'd like to take your seats, anywhere your wish. Good evening.
0:37:02 > 0:37:06It's traditional, isn't it? Girl, girl, girl, boy, girl...
0:37:06 > 0:37:09Would you like me to take your coat?
0:37:09 > 0:37:11I can't see any of you!
0:37:11 > 0:37:14You're a shirt with a really big flower head!
0:37:14 > 0:37:16That's brilliant.
0:37:18 > 0:37:24Finally, television presenter and gardening expert Diarmuid Gavin makes his entrance.
0:37:24 > 0:37:27I like somebody who knows about the food,
0:37:27 > 0:37:32if you have any questions, who doesn't say, "I'll have to ask the chef."
0:37:32 > 0:37:36I don't like things that are overly fussy or too themed,
0:37:36 > 0:37:39but it's nice to have a few surprises.
0:37:39 > 0:37:41- Hello.- Hello.
0:37:41 > 0:37:45Diarmuid's sitting at this seat. Here you are, sir.
0:37:45 > 0:37:47I love my little hedgehog!
0:37:49 > 0:37:54At Gok's table, Brooke is serving wine and is keen to get things off to a positive start.
0:37:54 > 0:37:57- Would you like to try the wine?- Yes.
0:37:57 > 0:38:01Unfortunately, despite her assurances to Fred,
0:38:01 > 0:38:04she's managed to overlook a crucial step.
0:38:04 > 0:38:07It's a bit warm. Do you have ice?
0:38:07 > 0:38:13Is it a bit warm? Do you want me to chill it a bit longer? The bottle's quite cold. It's the top.
0:38:14 > 0:38:18- Shall I chill it for longer? - Could you?- That's fine.
0:38:18 > 0:38:20You can't drink warm white wine. It is true.
0:38:20 > 0:38:27- I'm from a council estate. We used to drink anything warm. That's fine. - The warmer, the better!
0:38:28 > 0:38:34- I did tell you before service to make sure you had enough ice and the wines were chilled.- OK.
0:38:34 > 0:38:40With Michel having demanded perfection from tonight, it's a disappointing start.
0:38:40 > 0:38:46Basically, Brooke didn't have her wines ready. She didn't get them chilled down properly.
0:38:46 > 0:38:49And now they're asking her for ice in the wine.
0:38:49 > 0:38:55What about Tom? Didn't he make sure? They are the only group who was going for a cigarette.
0:38:55 > 0:38:59At Diarmuid's table, Ashley is acting as sommelier.
0:38:59 > 0:39:01Super.
0:39:01 > 0:39:05Handing out cocktails before food waitress Niki serves the antipasti.
0:39:05 > 0:39:10We have Parma ham on the end, cured beef in the middle, a salami on the other end
0:39:10 > 0:39:16- with marinated olives and sun-dried tomatoes for your antipasti. - Thank you very much.
0:39:16 > 0:39:21One of Diarmuid's guests doesn't eat meat, so Michel has prepared another main.
0:39:21 > 0:39:25Would you be happy with tuna? Exactly the same, but with tuna?
0:39:25 > 0:39:31- Tuna is the only fish I wouldn't eat.- I'll speak to the chef and see what else we can get for you.
0:39:31 > 0:39:34That would be great. Thank you very much.
0:39:34 > 0:39:40- Michel...- Yes, darling?- Tuna is the only fish she doesn't eat. - Oh, f...for crying out loud!
0:39:40 > 0:39:45- I'll do salmon. Does she eat salmon?- She said tuna was the only one she didn't.
0:39:45 > 0:39:50- I'll go and ask her about salmon. - Tell her we've got some salmon. - OK, thank you.
0:39:51 > 0:39:55Michel! She wants to know where the salmon comes from.
0:39:55 > 0:39:59- Scottish, wild, from the Tweed. - Scottish, wild, from the Tweed.
0:39:59 > 0:40:02Scottish, wild, from the River Tweed.
0:40:02 > 0:40:09- Sorry, madam, it's Scottish, it's wild and it's from the River Tweed. - That sounds fabulous. Thank you.
0:40:09 > 0:40:13Having been warned to expect and cater for the unexpected,
0:40:13 > 0:40:17Niki has overcome her first hurdle, but the guests aren't done yet.
0:40:19 > 0:40:25Yes, I do know what "biodynamic" is. It's a really holistic way of raising the ducks that lay the eggs.
0:40:25 > 0:40:28If they're ill, they use homeopathic remedies.
0:40:32 > 0:40:36Well, the egg is biodynamic as vicariously through the duck.
0:40:36 > 0:40:39But yeah, it's a lovely way. I love it.
0:40:47 > 0:40:53I have not interviewed the animals, but I am assured that this is exactly how they are raised.
0:40:53 > 0:40:57Michel Roux himself has explained this to me, so I trust him.
0:40:57 > 0:41:00Thank you very much. That's delicious.
0:41:00 > 0:41:04Have I interviewed the duck? Is she being serious, you know what I mean?
0:41:04 > 0:41:08Yeah, I've interviewed the duck(!) Other than that, it's all right.
0:41:08 > 0:41:14Back at Sophie Ellis-Bextor's table, the guests have familiarised themselves
0:41:14 > 0:41:16with the five-course set menu.
0:41:16 > 0:41:18Oh, wow, this sounds amazing!
0:41:18 > 0:41:22And the first course, salmon tartare, is on its way.
0:41:22 > 0:41:25- Are you all right with that? - Yeah, it's OK.
0:41:25 > 0:41:30That looks stunning. The black and the gold plate - I love it. I'd love to sit down to eat that.
0:41:30 > 0:41:36The trainees have been taught that drinks should always be served first,
0:41:36 > 0:41:41but wine waiter James has yet to offer the recommended beverage for this course.
0:41:41 > 0:41:44Sophie, I'm very sorry to interrupt.
0:41:44 > 0:41:46We'd like to offer you a drink.
0:41:46 > 0:41:50With the first dish, we've got a recommendation,
0:41:50 > 0:41:55but if you'd like something else, we've got a long list of varied wines and beers today.
0:41:55 > 0:42:00- We'd probably be happy with the recommendation.- To start with, we've got a cherry beer.
0:42:00 > 0:42:05It's very light and fruity, but will complement the fish really well.
0:42:05 > 0:42:09- Would you like to go for that to start?- Yes.- Fantastic.
0:42:09 > 0:42:13It's called the Vintage Festival. It's the first time I've done it...
0:42:14 > 0:42:16Thank you.
0:42:16 > 0:42:18Oh, that looks so pretty!
0:42:18 > 0:42:26With the starters served, the guests have yet to taste a drop of the ambitious five-course drinks menu.
0:42:26 > 0:42:31- Next time, make sure you serve the drink before the main course comes.- Yeah.
0:42:32 > 0:42:3620 minutes after they arrived, they finally get a drink.
0:42:38 > 0:42:40Cheers.
0:42:41 > 0:42:43- Cheers.- Cheers.
0:42:44 > 0:42:48At the Italian table, Ashley is playing the team's trump card.
0:42:48 > 0:42:54- Is that enough? - Yeah, thank you very much. Lovely. It's quite a truffle.- It is.
0:42:54 > 0:43:00Over the weeks, he's gained a reputation for having a response to any of his guests' enquiries,
0:43:00 > 0:43:02whether he knows the answer or not.
0:43:05 > 0:43:11We got it from the London Food Fair, but I believe it grew up north. Near Manchester, I was told.
0:43:11 > 0:43:15I'm not 100% sure, but somewhere near Manchester.
0:43:15 > 0:43:20- Ashley retreats to the safety of the kitchen.- Where is this from?
0:43:20 > 0:43:24- Italy.- I said Manchester. And they believed me!
0:43:24 > 0:43:27Does it even grow in England?
0:43:27 > 0:43:29- They come from Italy.- I didn't know.
0:43:29 > 0:43:33- You're blagging again!- I didn't mean to. She just presumed that.
0:43:33 > 0:43:36I'll go and tell her it's from northern Italy.
0:43:36 > 0:43:41I'll say the chef's from Manchester and it's from northern Italy.
0:43:41 > 0:43:44Excuse me. I've checked about the truffle.
0:43:44 > 0:43:49The guy who goes over to Italy is from Manchester and it's from Alba in northern Italy.
0:43:49 > 0:43:53- He's from where?- He's from Manchester, the guy who gets these.
0:43:53 > 0:43:59He flies over to Alba every couple of months and just gets a load of truffles and he brings them back.
0:43:59 > 0:44:03It may not be strictly accurate, but it seems to have done the trick.
0:44:03 > 0:44:07The Manchester truffle, the Moss Side truffle(!)
0:44:07 > 0:44:10The Chinese table, Gok table, first one.
0:44:10 > 0:44:16Despite the initial problem with the wine, so far Brooke is relishing the responsibility.
0:44:16 > 0:44:22This is extremely different to every other service we've done. This is my favourite. Without a doubt.
0:44:22 > 0:44:25Fingers crossed that it goes really well.
0:44:25 > 0:44:29But serving Gok comes with its own very specific problem.
0:44:29 > 0:44:34I'm looking for service as good as what my dad taught me when I was growing up.
0:44:34 > 0:44:41We've always lived in restaurants and so it's probably bigger than the meal, I have to say.
0:44:41 > 0:44:46- You might want to leave those on, Tom. It's still steaming. Thank you, darling.- No worries.
0:44:46 > 0:44:50I wouldn't use that on the steamed, just on the fried.
0:44:50 > 0:44:55- Don't put the dipping sauce on the steamed, only on the fried. - Really?- Yeah.
0:44:55 > 0:44:59The steamed sim dum...dim sum, sorry, is the green one with the pork.
0:44:59 > 0:45:01Right, guys, come on in.
0:45:01 > 0:45:07- You need a few pointers on Chinese food...- OK.- ..because chopsticks are always that way round.
0:45:07 > 0:45:14With dim sum, because it's steamed and it cooks all the way through as you're serving, leave the lids on,
0:45:14 > 0:45:20which is why everything has stuck to the bottom. And when you serve cold food, tell them it's cold,
0:45:20 > 0:45:24otherwise people like Carol think it's supposed to be warm and start freaking out.
0:45:24 > 0:45:28- You've got to know the cuisine. Is that all right?- Thank you so much.
0:45:28 > 0:45:33After getting warm wine, sticky dim sum and upside-down chopsticks,
0:45:33 > 0:45:36Gok's table has not had the best of starts.
0:45:36 > 0:45:39The guys need to get to know the food they're serving.
0:45:39 > 0:45:43It's one thing serving French or Italian or nouvelle cuisine
0:45:43 > 0:45:47and it's another thing serving the food I requested which is Chinese.
0:45:47 > 0:45:52It comes with a very different type of service and it's not been 100%.
0:45:52 > 0:45:56At the Japanese table, the sushi is on its way out,
0:45:56 > 0:46:00but despite Fred's warning, once again, the glasses are empty.
0:46:00 > 0:46:05Just to let you know, we've got an exclusive sake from the "Arsi" label...
0:46:05 > 0:46:08"Asi"..."Asi" label. LAUGHTER
0:46:08 > 0:46:13But the drinks aren't the only thing that's missing.
0:46:14 > 0:46:18- Oh, yeah, soy sauce. - Soy sauce?- Yeah, soy sauce.
0:46:18 > 0:46:20Quick, quick, quick - soy sauce!
0:46:20 > 0:46:25They need to think before they deliver. They need to stand back and go, "What is my next task?"
0:46:25 > 0:46:31If they're getting soy sauce when the guests have already got the sushi, that's too late.
0:46:31 > 0:46:36They forgot the soy sauce, the wasabi. I said, "Get the wasabi quick..."
0:46:36 > 0:46:41- They had the soy sauce on the table.- No, they didn't put it ON the table.- Agh!
0:46:41 > 0:46:48The pressure of being in complete control of the evening seems to be playing on the trainees' minds
0:46:48 > 0:46:51and the identity of the guests isn't helping.
0:46:51 > 0:46:54I just find myself staring at Gok. I'm just like...
0:46:54 > 0:46:58I'm trying not to stare at him, but I can't help it.
0:46:58 > 0:47:04Simple mistakes are being made. With Michel's students under scrutiny from all angles
0:47:04 > 0:47:10and without the cover a busy restaurant would provide, tonight, there is no hiding place.
0:47:10 > 0:47:16Tidy this. This is very messy. It needs to be tidy, the glasses, the bottles. There's mess everywhere.
0:47:16 > 0:47:21It's very disappointing. They don't get the automatism. The finesse is not there.
0:47:21 > 0:47:23The attention to detail is not there.
0:47:24 > 0:47:28- Sorry.- That's all right. - I need a cloth.
0:47:29 > 0:47:31I'm very sorry.
0:47:31 > 0:47:34That's not good enough at this level.
0:47:34 > 0:47:36- Could I just have your...- Yeah.
0:47:36 > 0:47:40It's somehow spoiling the evening a bit because...
0:47:40 > 0:47:45You know, all these high hopes, this buzz of energy, of positive energy
0:47:45 > 0:47:48with getting the tables right and settings right,
0:47:48 > 0:47:52but they've forgotten some of the basics and that annoys me immensely.
0:47:52 > 0:47:55It's time for the main courses.
0:47:55 > 0:47:58Here we have barbecued prawns.
0:47:58 > 0:48:01All that's lacking this time is something to eat off.
0:48:03 > 0:48:07- They're waiting on plates.- Where are the plates?- In the kitchen.
0:48:07 > 0:48:09THEY WHISPER
0:48:10 > 0:48:13- So Nikkita's gone to get plates? - She's gone to check.
0:48:13 > 0:48:16- No plates.- You have no plates?- No.
0:48:16 > 0:48:22- White plates?- Do you not think you should have worried about that earlier?- Yeah, but I forgot.
0:48:22 > 0:48:25- You forgot?- Yeah.- Are they going to eat with their fingers?
0:48:25 > 0:48:28Oh, la la! Oh, la la!
0:48:28 > 0:48:30Miss Nikkita!
0:48:31 > 0:48:34Yeah? Plates down first.
0:48:40 > 0:48:44- Two, four, five. How many have you got?- Eight.
0:48:44 > 0:48:46There we have the sea bass.
0:48:46 > 0:48:49Gok has already picked the trainees up on their failure
0:48:49 > 0:48:53to research the culture and rituals surrounding Chinese food.
0:48:53 > 0:48:57- I can fillet the sea bass.- Are you going to do it for us?- We can do.
0:48:57 > 0:49:01But now Tom has a chance to redeem himself.
0:49:01 > 0:49:08- Do you want to do one and I'll do one?- Sounds like a plan.- Let's have a sea bass-off. Let's do it.
0:49:08 > 0:49:10Oh, Tom!
0:49:10 > 0:49:15- I can't believe I'm doing a sea bass-off with Gok Wan. - The heat is on. Go for it, Tom!
0:49:15 > 0:49:20- Get my tie out of the way.- Straight down the middle, remove the fillet.
0:49:21 > 0:49:24So far, so good.
0:49:28 > 0:49:31Very good filleting, I have to say.
0:49:31 > 0:49:34- I'm quite impressed. - They want it on there. Thank you.
0:49:34 > 0:49:41- OK, here we go.- Tom holds his own, but Gok has a lifetime of experience to draw on.
0:49:42 > 0:49:44Give him plates, give him plates.
0:49:50 > 0:49:53That's very good.
0:49:54 > 0:49:57I've served my dad many times.
0:49:57 > 0:49:59I hope your dad is going to watch this.
0:49:59 > 0:50:02- There we go - filleted.- Amazing.
0:50:02 > 0:50:05- There we go.- Fantastic.
0:50:05 > 0:50:08Put it in the centre if you like.
0:50:08 > 0:50:14In the Japanese room, the plates have finally arrived seven minutes after the hot course,
0:50:14 > 0:50:19but in the confusion, Nikkita and James are losing track of their five-course menu.
0:50:19 > 0:50:22This is seared fillet of beef...
0:50:23 > 0:50:25..in a...
0:50:25 > 0:50:28James? The sauce?
0:50:28 > 0:50:30Sauce!
0:50:30 > 0:50:32The sauce? It's, um...
0:50:32 > 0:50:36The particular name, just bear with me one moment. Sorry.
0:50:37 > 0:50:39It is a...
0:50:39 > 0:50:45It's a sweet mirin sauce, so it's a sweet fermented bean puree it's served with.
0:50:45 > 0:50:47We can get some soy sauce as well.
0:50:48 > 0:50:52Back on the Italian table, there is a request.
0:50:52 > 0:50:57- Take them out of the way?- That'd be great.- That's no problem. Excuse me.
0:50:57 > 0:50:59- They are beautiful.- Yeah, they are.
0:50:59 > 0:51:02Ash, can you give me a hand?
0:51:02 > 0:51:05I'll get them. It's OK, I'll get them.
0:51:05 > 0:51:08There's muscles for you! There we are.
0:51:08 > 0:51:10Voila!
0:51:10 > 0:51:13With the lamb on its way and wine glasses full,
0:51:13 > 0:51:17Ashley can't hide his enthusiasm for the evening.
0:51:17 > 0:51:23- Has your mind changed about service? Is it something you're attracted to now?- Yeah, definitely.
0:51:23 > 0:51:27I've been in the kitchens a lot, going in and out and getting food.
0:51:27 > 0:51:30They're too hot and I don't get to meet people.
0:51:30 > 0:51:35- I'm definitely more interested in the service side. - And nobody shouts at you out here.
0:51:35 > 0:51:39I've never looked at waiters as somebody you should respect,
0:51:39 > 0:51:45but when I've seen all the hard work that goes into it, I've learnt to respect this position a lot more.
0:51:45 > 0:51:50- I'm really enjoying myself at the minute, so it's great.- Well done.
0:51:51 > 0:51:57As Sophie Ellis-Bextor's desserts leave the kitchen, James has learned from his earlier mistakes
0:51:57 > 0:52:01and remembers to serve the pink champagne first.
0:52:02 > 0:52:05And finally, his team is on the home straight.
0:52:07 > 0:52:11For Tom, Brooke and Danielle, the finishing line seems a long way off.
0:52:11 > 0:52:15- Is that ours? - It's for the Chinese table.
0:52:15 > 0:52:17Oh, dear.
0:52:17 > 0:52:22The desserts are ready, but the previous course still hasn't been cleared.
0:52:22 > 0:52:26Who called for them? We've only just cleared their mains.
0:52:26 > 0:52:28Well, it's been asked for.
0:52:29 > 0:52:33If you don't want it, leave it here, but it has been asked for.
0:52:33 > 0:52:36Tidy up quick.
0:52:37 > 0:52:42- Can you take them back out?- Sorry? - Can you take them back out? Michel said it's all right.
0:52:42 > 0:52:47A complete disaster at Tom's table. The dessert arrived, not cleared, not crumbed.
0:52:47 > 0:52:51Danielle didn't know what to do. She was panicking.
0:52:51 > 0:52:55The customers have noticed. This is just like Waterloo.
0:52:55 > 0:52:59It's the kind of thing that on a busy night when you're...
0:52:59 > 0:53:01It just... That can't happen.
0:53:02 > 0:53:08- Oh...- Sorry, Chef, do you know who asked you for the Chinese desserts or was it just a call?
0:53:08 > 0:53:11Danielle's saying she doesn't know.
0:53:11 > 0:53:14- You're team leader, aren't you? - Yeah.
0:53:14 > 0:53:18From the very beginning, you should have been the person coming here,
0:53:18 > 0:53:21saying, "Chef, I want this, Chef, I want that."
0:53:21 > 0:53:25I've had Brooke in here three times, you, God knows how many times
0:53:25 > 0:53:30- and Danielle, I don't know how many times.- OK.- It should have been one person. One only.
0:53:30 > 0:53:35- It was only supposed to be Danielle. - Yeah, well... So where are you?
0:53:35 > 0:53:41- Let's forget this. Turn the page. Customer first.- Yeah.- Have you cleared?- Yes, we've cleared.
0:53:41 > 0:53:47- Dessert wine?- Brooke should be on that now. I'm just waiting for the chopsticks.- Check.- I will do.
0:53:47 > 0:53:49How long on those chopsticks?
0:53:49 > 0:53:55They're having chopsticks for their dessert as well? We've got to give them the option.
0:53:55 > 0:53:59You know for dessert, do they use chopsticks, yeah?
0:53:59 > 0:54:05- I wouldn't have thought so.- Tom was like, "Of course they do. We've got to give them the option."- Listen.
0:54:05 > 0:54:09- Tom has been designated "maitre d'". - So I ask him what to do, yeah?
0:54:09 > 0:54:12If he said "put chopsticks", put chopsticks.
0:54:12 > 0:54:16The desserts go out, complete with chopsticks,
0:54:16 > 0:54:19and Gok doesn't bat an eyelid.
0:54:22 > 0:54:27It's not been an easy night for Tom and his team, but at least it's ended on a positive note.
0:54:33 > 0:54:37Don't feel obliged, but here you are.
0:54:37 > 0:54:42I think he really enjoyed it. I think they all enjoyed it. It was good. I enjoyed it.
0:54:42 > 0:54:47I really enjoyed it. I fully forgot that I didn't know who he was.
0:54:47 > 0:54:49LAUGHTER
0:54:51 > 0:54:56With his work in the kitchen done, it's time for the chef to meet his public.
0:54:56 > 0:54:58APPLAUSE
0:55:00 > 0:55:03Ah, Mr Roux! How are you?
0:55:05 > 0:55:10If this was a totally real, live, proper dinner party,
0:55:10 > 0:55:18would you be prepared to say, "Well, I want the same waiters that served me again"?
0:55:18 > 0:55:21Yes, I would invite the same service team that I had,
0:55:21 > 0:55:26but I would want them to come early, so I could talk them through the menu.
0:55:26 > 0:55:30- I don't think they really understood the cuisine.- Right.
0:55:31 > 0:55:35- Hello.- Diarmuid.- Thank you very much.- Good to see you.
0:55:35 > 0:55:40- Tell me a bit about your evening. - I thought they were both really brilliant.
0:55:40 > 0:55:43They were charming, which is the main thing,
0:55:43 > 0:55:49and any slight issues, they dealt with them without making a big fuss and their charm saw them through.
0:55:49 > 0:55:54They were hugely attentive throughout the evening and service was very good.
0:55:54 > 0:55:59- Good evening.- Thank you so much for tonight.- Did you enjoy it all? - It's been gorgeous.
0:55:59 > 0:56:02So tell me a bit about service.
0:56:02 > 0:56:06It's been really charming. I think we've all been... Yeah.
0:56:06 > 0:56:11- We've grown quite fond of our two guys. James and Nikkita have been lovely.- Yeah, wonderful.
0:56:11 > 0:56:16- There were a few things that weren't exactly as you'd expect.- Like what?
0:56:16 > 0:56:20Some of the courses came out and the drink wasn't there,
0:56:20 > 0:56:27then the soy sauce came out when we had nearly finished the sushi, but their personality made up for that.
0:56:27 > 0:56:30Potential-wise, what would you say about Nikkita?
0:56:30 > 0:56:35Has she got the potential to achieve something in our industry?
0:56:35 > 0:56:39She'll be great. In ten years, she'll be brilliant. James is great now.
0:56:42 > 0:56:44Thank you!
0:56:45 > 0:56:47Oh, wow, I'm getting lots of kisses!
0:56:47 > 0:56:50- Goodbye, Brooke.- Nice to meet you.
0:56:50 > 0:56:52Oh, wow!
0:56:52 > 0:56:55I got loads and loads of kisses!
0:56:55 > 0:56:59I was hoping for perfection. I'm a perfectionist, after all.
0:56:59 > 0:57:04There were mistakes, but the customers have left tonight happy.
0:57:04 > 0:57:07- Really super.- As long as you've had a good evening.
0:57:07 > 0:57:09Glad you enjoyed it. Thank you.
0:57:09 > 0:57:16They've been very personable. They have given all that love and care to their table.
0:57:16 > 0:57:22I'm just glad that you liked my flower. I put it on the table. "I hope she likes it!"
0:57:22 > 0:57:25It's been a really nice night. Really special.
0:57:25 > 0:57:29Tonight's service was about bespoke personal service
0:57:29 > 0:57:34and to that extent, I think that my trainees have delivered.
0:57:35 > 0:57:39The trainees are approaching the end of their time with Michel.
0:57:39 > 0:57:43To win a scholarship would be life-changing.
0:57:43 > 0:57:46'I'd like to think I'm in the running for it.
0:57:46 > 0:57:50'I'd like to win and I think I've been working well consistently,'
0:57:50 > 0:57:53so if I perform the best I can next week, why not?
0:57:53 > 0:57:58I hope I've done the best I can to get it. If I don't, I've tried my hardest.
0:57:58 > 0:58:05Next time, it's personal as the trainees take over Michel's own two Michelin-starred restaurant.
0:58:05 > 0:58:11- Some truffle for you, sir.- He will decide who receives the two Academy of Food and Wine scholarships
0:58:11 > 0:58:16that will launch the winners into careers in the industry.
0:58:16 > 0:58:21My first choice is for the sommelier scholarship and my choice is...