The Taste Test Restaurant Season 1 Episode 5

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Transcript

00:00welcome to the taste test restaurant we've been expecting you this is no ordinary eatery diners

00:11it's time to tuck in yes it's where diners put supermarket foods to the test service on the path

00:20and try before they buy there's a different cuisine on the menu each week it looks like

00:28you turn the lights out it'll glow in the dark but Tom Reed Wilson is always in charge oh two

00:36comes through helping our diners discover which products pack a flavor punch I want to lick the

00:44plate and which missed the mark that's disgusting as we find out which supermarket favorites really

00:54offer good value for money with that biggest saving who would go for the bargain oh while in

01:02the kitchen chef Mike Reed is on a mission we need to be focused and we need to make sure our diners are

01:09happy yes chef to discover the tricks of the supermarket trade the supermarkets have one

01:15more secret up their sleeve to help you decide where to spend and where to save for the sake of

01:22saving a few Bob I would definitely make the switch this time it's rise and shine as we serve up breakfast

01:31food I'm gonna enjoy this one from porridge pots to croissants oh you could smell the butter and sausage

01:38bean bean bakes to hash browns the sea does not look appetizing at all does it our diners give their

01:46verdict on which dishes have get up and go light crumbling it's ticking good boxes and which should

01:54just get up and go mom I wouldn't feed that to the dog

02:09I'm Tom Reed Wilson and welcome to the taste test restaurant today is all about breakfast because

02:17many people say it's the most important meal of the day so it's doubly important that we sample the

02:24best breakfast offerings from our supermarkets upstairs we're readying the restaurant for our

02:30bright-eyed and bushy-tailed diners who will be passing judgment on foods to make your mornings

02:37memorable meanwhile downstairs in the kitchen super chef and early bird Mike Reed is prepping for

02:44service breakfast is all about speed people want to eat and go so we need to deliver it quickly and we

02:51need to deliver it well ready to go yes sir let's do it the pressure's on today because we brits love

02:59our breakfasts spending more on the first meal of the day than any country in europe around 11 billion

03:05pounds each year ready to start tasting our first breakfasters have arrived i have company they include

03:15a trio of busy working moms you look absolutely delicious friends who work together in the

03:22hospitality business ollie harry welcome welcome welcome sisters from the emerald isle who love a full

03:30irish a pair of vicars up early for church on sundays we just straighten that cloth for our ladies of the

03:38class besties who love to brunch and a group of early morning dog walkers now with a whole merry band

03:50today our diners will enjoy five dishes tasting three options from major supermarkets and brands each

03:57time after every course they'll vote for their favorite

04:01dear diners welcome you know to add an air of authenticity to our first taste test we really

04:10wanted a table of three bears but the zoo wouldn't let us do that we're starting with porridge

04:20golden syrup flavored porridge pots to be precise

04:24our diners will blind taste three golden syrup porridge pots but will they be too hot too cold

04:36or just right they're labeled a b and c and neither our diners nor tom will have any idea which is which

04:47this is a battle between a mid-range and a premium supermarket and a leading brand

04:56in no particular order the options are quaker golden syrup flavor porridge pot

05:03sainsbury's golden syrup flavor porridge pot and waitrose golden syrup flavor porridge pot

05:10all right let's go service please thank you very much ladies

05:17the instant porridge pots arrive at the tables containing just the dry ingredients

05:23oh they're gonna bring something to put in it

05:31luckily chef mike is on hand to add the exact amount of boiling water specified by the manufacturer each time

05:40after mike's added the water thank you the diners must wait three minutes before stirring

05:48then it's time to tuck into porridge pot a

05:56still a little bit watery more watery than i'd personally like i don't hate it but it's bland

06:03perhaps porridge a will answer the vicar's prayers kim claire is gone was it as good as it looks yeah it

06:14really was yeah i really liked it very creamy very creamy but it still had enough texture in there yes

06:21yes you can see the oats in that can't you they've kept their form kim would have gone a bit sweeter but kim just put about two

06:28teaspoons of sugar on her cereals so i might need help

06:39diners mike is going to pour for porridge b

06:43three minutes later porridge b is ready to taste

06:51smell oh well it smells like a reed diffuser i've stopped a reed diffuser

06:56you're horrible that's lovely and will our sisters think porridge b is scrumptious too hello christina hello

07:07now is the golden syrup coming through yes i think so and it's not overpowering

07:13a was a bit synthetic for me so perhaps a happier balance of flavors in b i think so for me so far yeah

07:21and you're in concert here which i always find heartening

07:28porridge pot b is a hit with our diners and no wonder instant porridge is a global success story

07:35it's been a staple since prehistoric times but by the late 20th century porridge had fallen out of favor

07:49stodgy gray and slow to cook it didn't seem to have a place in modern life

07:55that all changed in 1998 when quaker introduced their instant porridge pots to the uk

08:01suddenly porridge was fast and fashionable by the mid-2000s the porridge industry was soaring with

08:10everyone from elizabeth hurley to tony blair kate moss to david cameron enjoying a bowl full the nation

08:18had officially fallen back in love with this breakfast staple and worldwide the instant porridge industry is

08:26now worth an astonishing 2.5 billion pounds a year

08:35but will our diners fall in love with porridge c the flavor in the sea is amazing i can't lie yeah

08:42and the texture of the oats is really nice yeah now harry you're a chef in a pub and a hotel yes i am

08:50what do you think of c the sea is like a runny it was the runniest of the three yeah did you not like

08:59the consistency as much of no not as much b was the perfect one in terms of consistency ah and flavor

09:05wise was b delivering i preferred the sweetness of c and the hard question is are you going to go

09:12for consistency or sweetness good question so with all three porridge pots tasted the diners must now pick

09:22a winner diners it's time to vote for your favorite porridge pot will it be a b or c

09:33while our diners deliberate in the kitchen chef mike is going to lift the lid on supermarket instant

09:40porridge pots but first he's making a good old-fashioned porridge it's literally the oats some milk and my

09:48spoon that's it i've been stirring this for about 10 minutes and it's only now just starting to come

09:55together so how do the shop bought porridge pots achieve the same creamy consistency in just a couple

10:02of minutes mike's sifting through the dry ingredients for clues first up it's waitrose

10:12you can see all that milk powder coming out of it that's what gives you that creaminess it's a huge

10:18amount you can see with these oats they're really quite small and that's because of a process they go

10:24through where they steam them and flatten them so that's how they get such a quick cook on the oats

10:32by breaking it down it's their secret trick with this really so next up we have sainsbury's

10:41the oats are looking very similar to the first one though as well it's quite crushed almost

10:47i would say there's probably a little bit less milk powder in this one though

10:51finally mike wants to see how brand leader quaker compares

10:55straight away i can see a difference there the oats are still broken up but you do have far more

11:02bigger pieces as well it's going to have a better texture to it there'll be a bit more of a bite

11:07which i definitely enjoy with my porridge it's going to be interesting to see which one the diners go for

11:15back in the restaurant it's time to reveal our diners favorite porridge pot

11:21well diners your votes are in yes and we have a winner but by a very very narrow margin i mean one vote

11:33the winner is porridge pot b

11:43which is from sainsbury's

11:46perhaps it's triumph is all the sweeter because it has beaten by one vote porridge pot c which is by

11:55the brand leader quaker

11:58so in the battle of the porridge parts it's a victory for sainsbury's golden syrup flavor

12:03porridge pot at 65p for 64 grams in second place it's quaker golden syrup flavor porridge pot at one

12:12pound 30 for 57 grams and coming in last is waitrose golden syrup flavor porridge pot at 75p for 70 grams

12:24well diners i'm hugely grateful because as a room you've picked a wonderful winner

12:29that happens to be wonderfully reasonable you are savvy savvy savvy shoppers

12:37coming up there's a shock result in the restaurant diners i can't believe what's happened

12:47and it's the battle of the sausage and bean bakes

12:50b is so much better than a i've actually found beans and they taste like beans

13:08welcome back to the taste test restaurant a wise person once suggested that the route to health and

13:14happiness is to breakfast like a king and i have to agree so we're testing some of the very best foods

13:23to start your day for each round of the taste test our diners will try three versions of the same dish

13:30from major supermarkets and brands

13:34diners it's time to introduce a certain je ne sais quoi to your breakfasts

13:39a little french flair to your petit dejeuner it is of course time for croissant christina

13:48all right let's get these croissants in now we're almost at service time with its buttery flaky layers

14:01the croissant has become a firm british favorite with tens of millions flying off the shelves each week

14:08this round is a battle between one premium one mid market and one budget supermarket

14:15remember the diners and tom have no idea which is which

14:21the pastries they're testing are the bakery at asda all butter croissants mns food all butter croissants

14:29and aldi specially selected all butter croissants i don't think there's a person in the world that

14:36doesn't love the smell of croissants service please

14:44oh this smells so delicious they smell really good oh it looks like bees like on a diet

14:51diners it's time to taste croissant

14:59bon appetit okay light crumbly buttery i think it's ticking good boxes but will a butter up our

15:12brunch loving besties how is croissant a started off really strong and then it faltered oh no why

15:22well it was a good crunch and then it was just thick and hard on the inside so you wanted it

15:28more aerated inside yeah it's a little too doughy on the inside and not much flavor oh gosh yeah

15:38perhaps croissant b will raise the bar

15:46well i'm very heartened by this site because you're very busy mums yes and you might get a look in

15:51sometimes with breakfast do you natalie no it's just what can we get to get out the door yes

15:56yeah so this is a treat it's a very nice treat and is croissant b a treat no no unfortunately we

16:04didn't really like it oh no layers really looks more like bread we were saying than a pastry and

16:11the flavor yes it's not buttery like this one should be so this hasn't delivered on any of your criteria

16:18unfortunately not while croissant b may lack gallic flair the diners would be surprised to learn

16:27that the origins of the croissant aren't french at all

16:34this breakfast favorite actually originated in austria in the middle ages as a kipferl a curved bun made from

16:42yeasted wheat dough similar to a brioche when the kipferl was introduced to paris in the 1830s by an austrian

16:50baker the parisians fell in love and adopted it as their own the word croissant referred to the crescent

16:59shape of the bread but it wasn't until the 1900s that the french version of the croissant emerged the first

17:07recipe was published in 1915 using the flaky butter rich dough we know and love today

17:18but will our diners fall in love with croissant c there's so many layers in this one of pastry

17:25compared to the other ones it's light very light it's really buttery

17:34hello my lovely dog walk so what do we think of c delicious yes kate right in there and are we in

17:42agreement here yeah yeah so rob what makes it so good it's not too sweet it's also not too dry either well

17:52done c so which of our croissants will take the crown diners it's time to vote for your favorite

18:01croissant a b or c while the diners ponder over their preferred pastry in the kitchen chef mike wants

18:11to take a closer look at the inside of the supermarket croissant for me a good croissant

18:18croissant is all about the butter and the layers and the way you achieve the layers is a process called

18:26lamination and it's where you fold your pastry and then you add your butter it's a really long

18:32intensive process but that will then give you the beautiful layers that you associate with a croissant

18:38and that's what i'm looking for with these the first one up is albi that's not bad to be honest with

18:43you you've got lots of layers in there i'd like to see bigger air pockets but they're pretty decent to

18:50be fair and this is 26 butter so not bad that's quite a decent amount next up it's m and s food it

18:59has got layers but they should be more defined the air pockets are good but you can see down here it's

19:07quite dense there should be a lot more aeration in there and it should be a nicer structure the most

19:13expensive of the three it also has the highest percentage of butter at 29 that's a really nice

19:20amount of butter so the flavor the taste should be good i like that from m and s moving on to asda

19:27it looks dense even before i've cut into it so i don't have high hopes

19:33yes you should have like nice circular layers all the way through a croissant whereas this one's

19:40almost just air pockets so this is only 18 butter so much less than the other two so that's a shame

19:48because the lamination's not there and the butter's not quite there either back in the restaurant it's

19:54the moment of truth as we reveal our diners top pastry pick diners i can't believe what's happened

20:03oh we have a clean sweet oh yeah for croissant c

20:16and croissant c is from aldi so the results of the three croissant choices all packs of four are

20:26aldi's specially selected all butter croissants the unanimous winner at one pound 95

20:33and with no votes are m s food all butter croissants at two pounds 50 and the bakery at asda all butter

20:42croissants at one pound 40. so i know that i'm going to be spoiled for choice in this room for people

20:50to rave about this croissant but i'm going to come to kin it was absolutely wonderful i'm one of those people

20:55that has to cut a croissant and smother it with butter but that see i could eat it naked not me not

21:05me or both so in the croissant challenge it's a landslide victory for the budget supermarket option

21:20diners we brits love a hearty breakfast but there just isn't time for a full english or a full irish

21:28before we dash off to work every morning so some clever soul has jammed some of the key ingredients

21:35into a pastry casing stand by for sausage and bean bakes

21:42crispy comforting and convenient these puff pastry bakes are the ultimate grab and go for brits we

21:54spend an average of just seven minutes making breakfast less than any other nation on earth

22:02in this round our diners will be putting frozen offerings from a brand leader and two budget

22:07supermarkets to the test the options are greg's sausage bean and cheese melts from iceland

22:17aldi crestwood sausage bean and cheese bakes and little what's cooking sausage and bean melts

22:23a looks like really crispy and golden doesn't it what do you think of c it's perfect diners time to try sausage

22:34and bean bake a

22:44yeah i like that it's quite cheesy the cheese is really tasty

22:48how is a it's really nice i like you can taste the cheese in the beans and the pastry looks good

22:55it looks wonderfully golden very crispy it's a rave for a yes 100 percent with good reviews for sausage

23:03and bean bake a it's time for the diners to sample bake b b is so much better than a i've actually found

23:11beans and they taste like beans the quality of the pastry on b is much better

23:16with sausage and bean bake b hitting the right flavor notes how will bake c perform

23:23i don't like the flavor in this on the pastry

23:28feels a bit dry pastry's definitely dry not flaky enough will our brunch loving besties agree

23:34that c's pastry has run out of puff what do we think of sausage and bean baked c we're not a fan oh

23:41dear c doesn't have that flakiness yeah and what about the filling i didn't like the taste it tasted

23:48very artificial yeah and very salty oh dear so deficient in in every aspect

23:56with the breakfast bakes devoured the diners must now decide which is best

24:01diners it's time to vote for your favorite sausage and bean bake will it be a b or c coming up mike

24:12discovers the secret to preventing a soggy bottomed bake the way they built these is very very smart

24:19and one breakfast item misses the mark way too much onion wouldn't feed that to the dog

24:39welcome back to the taste test restaurant where we're tasting some of the nation's favorite breakfast

24:44foods while my delicious diners vote for their favorite sausage and bean bakes mike's got the

24:51inside track on what's really inside them in the kitchen mike's examining the three products the

24:58diners are testing cooked from frozen they're from greg's at iceland aldi and little looking at these

25:07straight away out of the oven they're perfectly shaped and no leakage all three of them have done a

25:13good job with the pastry so i want to have a look inside now at the filling mike's on a mission to

25:20find out how the supermarkets prevent a soggy bottom on their bakes the way they've built these

25:27is very very smart the sausages being on the outside almost acts as a barrier so that helps keep the

25:33pastry nice and crisp on the outside and avoid leakage the cheese is running through the bean mix which

25:39will help thicken that sauce a little bit as it melts so that definitely helps keep it inside really

25:45nice and neatly next mike takes a forensic look at the ingredients to see if there's anything else

25:51stopping the baked bean sauce from seeping so we're starting with lidl so they've got methyl cellulose

25:59which is the thickener and stabilizing agent so i reckon that's what they're using to help thicken this

26:05sauce so this is the gregs from iceland and if i look at the stabilize again you've got methyl cellulose

26:12it seems to be in all of them yeah it's here in the audi one as well the methyl cellulose derived from

26:20plant-based fiber becomes gel like when it absorbs liquid when you look at these bakes it's not a bad

26:28thing because they really have executed it well and to get a nice crispy golden pastry on the outside

26:34it's a real challenge for the supermarkets and they've nailed it but which breakfast bake has bagged

26:40the top spot back on the restaurant floor the results are in diners we have a winner with a whopping 13 votes

26:55it's sausage and bean bake b which is greg's at iceland so the results of the frozen bakes all packs of two

27:11are greg's sausage bean and cheese melts from iceland the clear winner at three pounds fifty

27:17followed by a aldi crestwood sausage bean and cheese bakes at one pound 39 and coming third is c

27:28little what's cooking sausage and bean melts at one pound 39 now ollie i have to come to you because

27:36you think it's a superior bay definitely yeah the beans are so much nicer in it compared to the other

27:41two and the pastry too every element in it was was much nicer yeah when it comes to breakfast

27:47it seems our diners are willing to pay those extra pennies for the perfect pastry dear diners i hope

27:55i'm not going to make a complete hash of the introduction to this next course because it is of

28:00course hash browns but one of these hash browns has a twist i wonder if you'll be able to work out what it

28:12is so c takes what 13 15 so i'm going to put them in now the hash browns in this round pit a brand against

28:25mid and premium supermarkets as ever our diners will judge on taste alone they won't know which brand is

28:33which the choices are ms food hash browns iceland hash browns and in a special twist they'll also be

28:44tasting strong roots cauliflower hash browns but will our diners detect the difference service thank you very

28:53much

28:59c does not look appetizing at all does it it's a little bit a little bit floppy

29:06diners it's time to taste hash brown a

29:11and he has like got that classic crunch nice and yeah that filling is perfect

29:27will a leave our dog walkers hungry for more it looks super i think yeah very nice texture i think it

29:34was really crunchy and the texture of the crunch kind of added to the flavor and are you getting a little

29:39bit of garlic a little bit of salt and pepper yes i think it's just right the season so a lovely

29:45balance yeah absolutely will hash brown b tickle their taste buds too

29:55it's actually quite nice no no way too much onion i wouldn't feed that to the dog

30:01now luke i would say hash brown b looks more dissected than eaten because i couldn't possibly

30:07eat any more of it really it doesn't have that crispy kind of outer coating so b wouldn't make

30:13it onto your brunch table no definitely no no no no hash brown b may not have found favor with our brunch

30:21buddies but these potato bites have been a crowd pleaser for almost 200 years

30:30originally a simple way to use up leftover spuds a recipe for hashed potatoes was first published in the

30:36united states in 1835 and by the mid 20th century they'd become a staple breakfast side dish in american

30:45diners everywhere it was the spread of mcdonald's in the uk in the 1980s that brought hash browns to

30:53the british breakfast table these days despite their american roots 60 percent of brits say they've become

31:00a quintessential part of the full english today the worldwide frozen hash brown market is estimated to

31:08be worth up to six billion pounds a year a true testament to how the humble potato can become a global

31:15phenomenon

31:20back in the restaurant it's time to taste hash brown c it's got a softer texture yeah i can definitely smell

31:27it's got veggies in it with veggies probably cauliflower cauliflower cauliflower it's nice quite

31:34tasty though with all three hash browns hoovered up our diners must now decide which is the best diners

31:44it's time to vote for your favorite hash brown will it be a b or c our diners have detected a difference

31:54in flavor and crunch between the products so chef mike's taking a closer look at what's beneath the

32:01hash brown's crispy coating i love a hash brown and for me it's all about texture all three will be put

32:08to the test straight from the freezer first up it's iceland this looks really good so you can see there's

32:16visible big chunks of potato in this it's going to go really nice and crispy on the outside and you're

32:22going to get a beautiful bite in the middle so you've got 84 potato in this and then you've got

32:31dried potato flakes potato flakes a dehydrated form of mashed potato help bind the potato pieces together

32:39and soak up any excess moisture as the hash brown cooks will mns foods offering impress mike with its

32:46filling so if we break it open there's not enough chopped potato for me there's a lot of that mashed style

32:54inside which is going to give you a really soft bite and i want the texture i want the crunch

33:02so this is 74 potato but it's 13 onion that's a lot of onion you know and that's going to make it

33:09much more moist as well moving on to the strong roots so this is a cauliflower hash brown this

33:17definitely looks much smoother it's quite hard to distinguish the cauliflower but you can see some

33:22of the chopped potato like some very little pieces in there

33:30so 42 percent cauliflower 13 potato but it's got potato flakes in there as well

33:36so that's that mash style consistency so that definitely shows you why it's much wetter inside

33:45versus the other two which were much more rough chopped potato it's going to be interesting to see

33:50which way the diners go here whether it's going to be smoother hash brown the one in the middle or the

33:56one that's more chunky well we're about to find out as back in the restaurant tom has the results

34:05diners we have something of a runaway winner that scooped up 14 of your votes it is hash brown

34:16a

34:19and this hash brown is from iceland with almost 90 of the votes it's a victory for a the chunkier option

34:29iceland hash browns at two pounds for 800 grams followed by our twist on the game strong roots cauliflower

34:38hash browns at six pounds for one kilo and in third place with no votes is mns food hash browns at three

34:48pounds fifty for 750 grams

34:51barbara you have very discerning palates at your table because i think you might have detected the

34:59twist with hash brown sea from strong roots what do you think it was cauliflower you are absolutely

35:07right and i think our brunch has got it too bravo

35:13coming up the diners sample a blue breakfast brew looks like laundry surgeon

35:18and chef mike reveals the secret to the drink's unique hue the diners don't realize they're actually

35:26drinking algae

35:38so

35:44diners after so much wonderful taste testing i think you deserve a drink

35:50and you might be thinking of a brilliantly red bloody mary or a glowing orange bucks fizz

36:01but i've got something altogether more wholesome for you it's the latest breakfast craze it's blue juice

36:09all right last one of the day it's juice time let's do it this final round pits the brand leader against two

36:23mid-market supermarkets the diners will be tasting morrison's nourish blue blast innocent blue bolt

36:32and asda blast of blue super juice service please

36:39mercy

36:41but what will our breakfast loving diners make of the blue beverages

36:46it looks like laundry surgeon yeah it does well this one kind of looks like washing up liquid

36:51and can they work out what gives the juice its striking blue color

36:55diners it's time to taste blue juice a

37:05cheers

37:10it's got a little kick to it what's the blue from maybe wheatgrass or something you're getting warm

37:16christina but that's not quite right tell me about the taste of a

37:22it's fruity but citrusy fruity which fruits are coming through i think mango and lemon

37:29right not really getting vegetables it smells sweeter than it tastes and you're looking for that

37:35tartness in your blue juice yes definitely

37:42will the diners be in for something sweeter with blue juice b that's that's very apple-y

37:48what's giving it the color blueberries in there could be it's got a really sweet taste to it

37:55i think i still prefer a i agree because it has a bit of ginger in there the ginger was nice the ginger

38:00was lovely

38:06perhaps blue juice c will get the diners juices flowing

38:09that's nice isn't it that's very mango-y but will it's tropical taste sweeten up our early morning

38:17dog walkers rob what do you think of c it's quite nice it's not as strong as a but it's got a good

38:25combination of flavors in the cucumber and maybe a bit of passion fruit oh well i'm very encouraged by

38:32that rob yeah i'll be really interested to see exactly what's in each of them yes and whether

38:37your votes correspond with your drainage

38:43with all three juices sipped and scrutinized the moment has arrived to choose a winner

38:49dinner diners it's now time to vote for your favorite blue juice will it be a b or c in the

39:00kitchen chef mike's got the inside track on the supermarket secret to creating the drinks quirky

39:07color over the last year i've really noticed the rise of the blue juice it's become a real trend

39:14the ingredients for all of these are so similar apples coconut water great passion fruit but what

39:23gives it this unusual color the answer is spirulina the diners don't realize they're actually drinking

39:30algae spirulina a type of microorganism commonly known as blue green algae is typically cultivated in large

39:39outdoor ponds and once harvested is dried and processed this is the spirulina in a powder form

39:48and to show what a difference the spirulina makes i'm going to make a juice with all the other

39:53ingredients and then add the powder at the very end mike mixes apple grape guava and passion fruit juice

40:02with coconut water and a splash of lime mix that together to create a juice similar

40:09to the ones the diners are drinking it's just a classic tropical juice doesn't look that interesting

40:15definitely isn't blue so let's add spirulina all i've done here is mix the powder with some water

40:23just so that it's easily mixable spirulina is nutrient dense it's a source of b vitamins several

40:31minerals and plant protein which has given rise to its reputation as a superfood

40:39so you can see now i mean that's just far more interesting right it's got that bluey almost green

40:45tinge to it so the spirulina really is the hero in this dish and it's not just for the color there's

40:52so much nutritional value to it as well so it's a win-win for the supermarkets and brands

40:57but which blue juice will be a win-win for our diners diners we have a winner

41:08it is blue juice

41:11the winner a is innocent blue bolt at four pounds for 750 milliliters in second place it's c morrison's

41:31nourish blue blast at two pounds for 750 milliliters and coming last it's b asda blast of blue super

41:41juice also two pounds for 750 milliliters natalie you were very keen on blue juice a weren't you i was

41:50it was the aftertaste of the ginger right at the end that made me think yes this is this is a really nice

41:55drink actually there isn't any ginger in blue juice a it is however twice the price of b and c is the cost

42:05a factor for our busy mums would that change your mind no no no no oh gosh a conclusive no

42:13well i feel very health induced by this wonderful voting

42:27with the breakfast feast officially over every dish devoured and debated

42:32the kitchen crew is clocking off that was a good day it was smooth we were efficient diners are happy

42:41what work can we ask for as the kitchen closes its doors there's just time for a final word from the

42:48restaurant on the day's delicious discoveries well we've laid on a veritable breakfast buffet of delights

42:56for our discerning diners today and their palettes have shown that you can start your day with a range of

43:03options from premium brands to absolute bargains cheers next time the taste test restaurant is serving

43:14up indian food it tasted like a black dial i've had before my mom's made from condiments to the most

43:20delicious curries i think seeds are proper booner to discover which are fit for a feast they smell

43:25fantastic and which get the boot that's a bit like a leather shoe

43:40good night

43:57so

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