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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
00:20pass and try before they buy there's a different cuisine on the menu each week
00:28it looks like you turn the lights out it'll glow in the dark but tom reed wilson is always in charge
00:35oh do come through helping our diners discover which products pack a flavor punch i want to lick
00:43the plate and which missed the mark that's disgusting as we find out which supermarket
00:53favorites really offer good value for money with that bigger saving who would go for the bargain
01:00oh while in the kitchen chef mike reed is on a mission we need to be focused and we need to
01:08make sure our diners are happy yes chef to discover the tricks of the supermarket trade the supermarkets
01:15have one more secret up their sleeve to help you decide where to spend and where to save for the
01:21seek of saving a few bob i would definitely make the switch
01:24this time it's rise and shine as we serve up breakfast food i'm going to enjoy this one
01:33from porridge pots to croissants oh you can smell the butter and sausage and bean bakes to hash browns
01:41this seed does not look appetizing at all does it our diners give their verdict on which dishes have
01:48get up and go light crumbling ticking good boxes and which should just get up and go
01:55mom i wouldn't feed that to the dog
01:59i'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
02:23best 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 service
02:44breakfast is all about speed people want to eat and go so we need to deliver it quickly and we need
02:51to deliver it well ready to go yes let's do it the pressure's on today because we brits love our
02:59breakfasts spending more on the first meal of the day than any country in europe around 11 billion pounds
03:06each year ready to start tasting our first breakfasters have arrived i have company they
03:14include a trio of busy working mums you look absolutely delicious friends who work together
03:21in the hospitality 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 cloth
03:40besties 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 time
03:57after every course they'll vote for their favorite
04:03dear 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
04:27our 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
04:49this is a battle between a mid-range and a premium supermarket and a leading brand
04:53in no particular order the options are quaker golden syrup flavor porridge pot
05:03sainsbury's golden syrup flavor porridge pot
05:07and waitrose golden syrup flavor porridge pot
05:12all right let's go service please thank you very much ladies
05:15the instant porridge pots arrive at the tables containing just the dry ingredients
05:24oh they're gonna bring something to put in it
05:27i hope so
05:28it's gonna be a bit
05:31luckily chef mike is on hand to add the exact amount of boiling water specified by the manufacturer each time
05:38after mike's added the water enjoy thank you the diners must wait three minutes before stirring
05:46then it's time to tuck into porridge pot a
05:55it's still a little bit watery more watery than i'd personally like
06:00i don't hate it but it's bland perhaps porridge a will answer the vicar's prayers
06:09kim claire is gone was it as good as it looks yeah it really was yeah i really very creamy very
06:17creamy but it still had enough texture in there yes yes you can see the oats in that can't you they've
06:24kept their form kim would have gone a bit sweeter but kim does put about two teaspoons of sugar on her
06:29cereals so i might need help
06:39diners mike is going to pour for porridge b
06:46three minutes later porridge b is ready to taste
06:50smile oh it smells like a reed diffuser it's not a reed diffuser you're horrible that's lovely and will
07:00our sisters think porridge b is scrumptious too hello christina hello chinead now is the golden syrup coming
07:09through yes i think so and it's not overpowering a was a bit synthetic for me so perhaps a happier
07:17balance of flavors in b i think so for me so far yeah and you're in concert here which i always find
07:25hot me porridge pot b is a hit with our diners and no wonder instant porridge is a global success story
07:40it's been a staple since prehistoric times but by the late 20th century porridge had fallen out of favor
07:47stodgy gray and slow to cook it didn't seem to have a place in modern life that all changed in 1998
07:57when quaker introduced their instant porridge pots to the uk suddenly porridge was fast and fashionable
08:05by the mid 2000s the porridge industry was soaring with everyone from elizabeth hurley to tony blair
08:14cape moss to david cameron enjoying a bowl full the nation had officially fallen back in love with
08:20this breakfast staple and worldwide the instant porridge industry is now worth an astonishing 2.5 billion
08:29pounds a year
08:34but will our diners fall in love with porridge c
08:38the flavor in the sea is amazing i can't lie yeah and the texture of the oats is really nice yeah
08:45now harry you're a chef in a pub and a hotel yes i am what do you think of c
08:52the three is like uh runny it was the runniest of the three yeah did you not like the consistency as
09:00much of no not as much b was the perfect one in terms of consistency ah and flavor wise was b
09:06delivering i preferred the sweetness of c and the hard question is are you going to go for consistency
09:13or sweetness good question so with all three porridge pots tasted the diners must now pick a winner
09:24diners 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
09:47some milk and my spoon that's it i've been stirring this for about 10 minutes and it's only now just
09:55starting to come together so how do the shop bought porridge pots achieve the same creamy consistency
10:02in just a couple of minutes mike's sifting through the dry ingredients for clues first up it's waitrose
10:10you can see all that milk powder coming out of it that's what gives you that creaminess
10:17it's a huge amount you can see with these oats they're really quite small and that's because
10:23of a process they go through where they steam them and flatten them so that's how they get such a quick
10:30cook on the oats by breaking it down it's their secret trick with this really so next up we have sainsbury's
10:40the oats are looking very similar to the first one though as well it's quite crushed almost i would
10:47say there's probably a little bit less milk powder in this one though finally mike wants to see how brand
10:53leader quaker compares straight away i can see a difference there the oats are still broken out
11:00but you do have far more bigger pieces as well it's going to have a better texture to it there'll be a bit
11:06more of a bite which i definitely enjoy with my porridge it's going to be interesting to see which
11:11one the diners go for back in the restaurant it's time to reveal our diners favorite porridge pot
11:20well 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 which is from sainsbury's
11:48perhaps its triumph is all the sweeter because it has beaten by one vote porridge pot c which is by the
11:56brand leader quaker so in the battle of the porridge parts it's a victory for sainsbury's golden syrup
12:03flavor porridge pot at 65p for 64 grams in second place it's quaker golden syrup flavor porridge pot at
12:12one pound 30 for 57 grams and coming in last is waitrose golden syrup flavor porridge pot at 75p for 70
12:23grams well diners i'm hugely grateful because as a room you've picked a wonderful winner that happens to
12:30be wonderfully reasonable you are savvy savvy savvy shoppers coming up there's a shock result in the
12:40restaurant diners i can't believe what's happened and 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
13:22to 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
13:54all 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
14:20the pastries they're testing are the bakery at asda all butter croissants ms food all butter croissants
14:29and aldi specially selected all butter croissants
14:32i don't think there's a person in the world that doesn't love the smell of croissants
14:38service please
14:41so many croissants wow
14:44oh this smells so delicious this smells really good oh it looks like bees like on a diet
14:49it's so delicious diners it's time to taste croissant a
14:59bon appetit
15:01okay light
15:04crumbly buttery i think it's ticking good boxes but will a butter up our brunch loving besties
15:13how is croissant a it started off really strong and then it faltered oh no why well it was a good
15:23crunch and then it was just thick and hard on the inside so you wanted it more aerated in
15:30yeah it's a little too doughy on the inside and not much flavor oh gosh yeah yeah perhaps croissant b will raise the bar
15:41well 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 yeah so
15:57this is a treat it's a very nice treat and is croissant b a treat no no unfortunately we didn't like it oh
16:06no layers really looks more like bread we were saying yeah a pastry and the flavor yes it's not
16:13buttery no this one should be so this hasn't delivered on any of your criteria unfortunately not
16:20no while croissant b may lack gallic flair the diners would be surprised to learn that the origins of
16:28the croissant aren't french at all
16:34this breakfast favorite actually originated in austria in the middle ages as a kipferl a curved bun
16:41made from yeasted wheat dough similar to a brioche when the kipferl was introduced to paris in the 1830s
16:49by an austrian baker the parisians fell in love and adopted it as their own the word croissant
16:57referred to the crescent shape of the bread but it wasn't until the 1900s that the french version of
17:05the croissant emerged the first recipe was published in 1915 using the flaky butter rich dough we know and
17:13love today
17:18but will our diners fall in love with croissant c there's so many layers in this one of pastry compared
17:25to the other ones it's light very light that's really buttery
17:33hello 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
17:52well done 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 is all about
18:20the butter and the layers and the way you achieve the layers is a process called lamination and it's
18:28where you fold your pastry and then you add your butter it's a really long intensive process but that
18:34will then give you the beautiful layers that you associate with a croissant and that's what i'm
18:38looking for with these the first one up is albi that's not bad to be honest with you you've got lots
18:45of layers in there i'd like to see bigger air pockets but they're pretty decent to be fair and
18:52this is 26 butter so not bad that's quite a decent amount next up it's m and s food it has got layers
19:00but they should be more defined the air pockets are good but you can see down here it's quite dense
19:08there should be a lot more aeration in there and it should be a nicer structure
19:12the most expensive of the three it also has the highest percentage of butter at 29 that's a really
19:20nice amount 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 yes you should have like nice
19:36circular layers all the way through a croissant whereas this one's almost just air pockets so this
19:42is only 18 percent butter so much less than the other two so that's a shame because the lamination's
19:49not there and the butter's not quite there either back in the restaurant it's the moment of truth
19:56as we reveal our diner's top pastry pick diners i can't believe what's happened we have a clean sweet
20:08oh 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
20:32and 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 to
20:50rave about this croissant but i'm going to come to ken 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 me
21:09or both
21:12so in the croissant challenge it's a landslide victory for the budget supermarket option
21:18diners 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
21:34ingredients into 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 supermarkets
22:08to the test the options are greg's sausage bean and cheese melts from iceland aldi crestwood sausage
22:18bean and cheese bakes and little what's cooking sausage and bean melts
22:25hey looks like really crispy and golden doesn't it what do you think of c
22:30it's perfect diners time to try sausage and bean bake
22:35a
22:44yeah i like that it's quite cheesy the truth is really tasty
22:50how is it 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 with sausage and bean bake
23:19b hitting the right flavor notes how will bake c perform i don't like the flavor in this on the pastry
23:26it feels a bit dry it's definitely dry it's not flaky enough will our brunch loving besties agree that
23:34sea's pastry has run out of puff what do we think of sausage and bean bake c we're not a fan oh dear
23:42see it doesn't have that flakiness yeah and what about the filling i didn't like the taste it tasted very
23:48artificial yeah and very salty oh dear so deficient in in every aspect with the breakfast bakes devoured
23:58the diners must now decide which is best diners it's time to vote for your favorite sausage and bean
24:05bake will it be a b or c coming up mike discovers the secret to preventing a soggy bottomed bake the way
24:16they built these is very very small and one breakfast item misses the mark way too much onion wouldn't
24:25feed that to the dog
24:39welcome back to the taste test restaurant where we're tasting some of the nation's favorite breakfast foods
24:45while my delicious diners vote for their favorite sausage and bean bakes mike's got the inside track
24:52on what's really inside them in the kitchen mike's examining the three products the diners are testing
24:59cooked from frozen they're from greg's at iceland aldi and lidl looking at these straight away out of the
25:09oven they're perfectly shaped and no leakage all three of them have done a good job with the pastry
25:14so i want to have a look inside now at the filling mike's on a mission to find out how the supermarkets
25:22prevent a soggy bottom on their bakes the way they built these is very very smart the sausages being
25:30on the outside almost acts as a barrier so that helps keep the pastry nice and crisp on the outside and
25:35avoid leakage the cheese is running through the bean mix which will help thicken that sauce a little bit
25:41as it melts so that definitely helps keep it inside really nice and neatly next mike takes a forensic
25:48look at the ingredients to see if there's anything else stopping the baked bean sauce from seeping
25:55so we're starting with lidl so they've got methyl cellulose which is the thickener and stabilizing agent
26:02so i reckon that's what they're using to help thicken this sauce so this is the gregg's from iceland and
26:09if i look at the stabilize again you've got methyl cellulose it seems to be in all of them
26:14yeah it's here in the audi one as well the methyl cellulose derived from plant-based fiber becomes
26:22gel-like when it absorbs liquid when you look at these bakes it's not a bad thing because they really
26:29have executed it well and to get a nice crispy golden pastry on the outside it's a real challenge for
26:35the supermarkets and they've nailed it but which breakfast bake has bagged the top spot
26:44back 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 is
28:12so c takes what 13 to 15 so i'm going to put them in now
28:22the hash browns in this round pit a brand against mid and premium supermarkets
28:28as ever our diners will judge on taste alone they won't know which brand is which
28:33the choices are m and s 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
29:10it's like classic crunch nice and yeah that filling is perfect will a leave our dog walkers hungry for
29:29more it looks super i think yeah very nice texture i think it was really crunchy and the texture of the
29:37crunch kind of added to the flavor and are you getting a little bit of garlic a little bit of salt
29:41and pepper yes i think it's just right the season so a lovely balance yeah absolutely will hash brown
29:49bee tickle their taste buds too it's actually quite nice no no way too much onion i wouldn't feed that to
29:59the dog now luke i would say hash brown bee looks more dissected than eaten
30:07because i couldn't possibly eat any more of it really it doesn't have that crispy kind of
30:11outer coating so bee wouldn't make it onto your brunch table no definitely no no way hash brown bee
30:19may not have found favor with our brunch buddies but these potato bites have been a crowd pleaser for
30:25almost 200 years
30:30originally a simple way to use up leftover spuds
30:33a recipe for hashed potatoes was first published in the united states in 1835 and by the mid-20th
30:41century they'd become a staple breakfast side dish in american diners everywhere it was the spread of
30:48mcdonald's in the uk in the 1980s that brought hash browns to the british breakfast table these days despite
30:56their american roots sixty percent of brits say they've become a quintessential part of the full
31:02english today the worldwide frozen hash brown market is estimated to be worth up to six billion pounds a
31:10year a true testament to how the humble potato can become a global phenomenon
31:16back in the restaurant it's time to taste hash brown sea it's got a softer texture yeah i can definitely
31:27smell sea it's got veggies in it with veggies probably cauliflower cauliflower cauliflower
31:33it's nice quite tasty though yeah with all three hash browns hoovered up our diners must now decide
31:41which is the best diners it's time to vote for your favorite hash brown will it be a b or c our diners
31:53have detected a difference in flavor and crunch between the products so chef mike's taking a closer
31:59look at what's beneath the hash brown's crispy coating i love a hash brown and for me it's all about
32:06texture all three will be put to the test straight from the freezer first up it's iceland this looks
32:13really good so you can see there's visible big chunks of potato in this it's going to go really
32:20nice and crispy on the outside and you're going to get a beautiful bite in the middle
32:28so you've got 84 potato in this and then you've got dried potato flakes
32:32potato 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
32:43will mns foods offering impress mike with its filling so if we break it open there's not enough
32:50chopped potato for me there's a lot of that mashed style inside which is going to give you
32:56a 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
33:16this definitely looks much smoother it's quite hard to distinguish the cauliflower
33:21but you can see some of 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 so that's that
33:37mashed style consistency so that definitely shows you why it's much wetter inside versus the other
33:45two which were much more rough chopped potato it's going to be interesting to see which way the
33:51diners go here whether it's going to be smoother hash brown the one in the middle or the one that's more chunky
33:59well 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
34:12it is hash brown a and this hash brown is from iceland with almost 90 of the votes it's a victory
34:27for a the chunkier option iceland hash browns at two pounds for 800 grams followed by our twist on the
34:36game strong roots cauliflower hash browns at six pounds for one kilo
34:43and in third place with no votes is mns food hash browns at three pounds fifty for 750 grams
34:53barbara 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 and chef mike reveals the
35:21secret to the drink's unique hue the diners don't realize they're actually drinking algae
35:35but i've got something altogether more wholesome for you
36:05it's the latest breakfast craze it's blue juice
36:15all right last one of the day it's juice time let's do it
36:20this final round pits the brand leader against two mid-market supermarkets
36:25the diners will be tasting morrison's nourish blue blast innocent blue bolt
36:32and asda blast of blue super juice service please mercy
36:41but what will our breakfast loving diners make of the blue beverages
36:46it looks like laundry surgeon yeah it does
36:48well this one kind of looks like washing up liquid
36:51and can they work out what gives the juice its striking blue color
36:54diners it's time to taste blue juice a
37:05cheers
37:06it's got a little kick to it what's the blue from maybe wheatgrass or something you're getting
37:15warm christina 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
37:34and you're looking for that tartness in your blue juice yes definitely
37:41will the diners be in for something sweeter with blue juice b
37:45that's that's very appley what's giving it the color blueberries in there could be it's got a really
37:53sweet taste to it i think i still prefer a i agree because it has a bit of ginger in there
37:58the ginger was nice the ginger was lovely
38:06perhaps blue juice c will get the diners juices flowing
38:10that's nice isn't it that's very mangoey
38:14but will its tropical taste sweeten up our early morning dog walkers
38:19rob what do you think of c it's quite nice it's not as strong as a but it's got a good combination
38:26of flavors in the cucumber and maybe a bit of passion fruit oh well i'm very encouraged by that
38:32rob yeah i'll be really interested to see exactly what's in each of them yes and whether your votes
38:38correspond with your drainage with all three juices sipped and scrutinized the moment has arrived to
38:48choose a winner diners it's now time to vote for your favorite blue juice will it be
38:56a b or c in the kitchen chef mike's got the inside track on the supermarket secret to creating the
39:06drinks quirky color over the last year i've really noticed the rise of the blue juice it's become a real
39:13trend the 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
39:39large outdoor 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 ingredients
39:53and then add the powder at the very end mike mixes apple grape guava and passion fruit juice with coconut
40:03water and a splash of lime mix that together to create a juice similar to the ones the diners are drinking
40:10it's just a classic tropical juice doesn't look that interesting definitely isn't blue so let's add
40:17the spirulina all i've done here is mix the powder with some water just so that it's easily mixable
40:27spirulina is nutrient dense it's a source of b vitamins several minerals and plant protein
40:33which has given rise to its reputation as a superfood so you can see now i mean that's just far more
40:42interesting right it's got that bluey almost green tinge to it so the spirulina really is the hero in
40:49this dish and it's not just for the color there's so much nutritional value to it as well so it's a win-win
40:55for the supermarkets and brands but which blue juice will be a win-win for our diners diners we have a winner
41:08it is blue juice
41:17and it's the brand innocent
41:20oh the 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 juice
41:42also two pounds for 750 milliliters
41:45natalie you were very keen on blue juice a weren't you i was it was the aftertaste of the ginger right
41:52at the end that made me think yes this is this is a really nice drink actually there isn't any ginger
41:58in blue juice a it is however twice the price of b and c is the cost a factor for our busy mums
42:08would that change your mind no no not at all oh gosh a conclusive no
42:14well i feel very health induced by this wonderful voting
42:27with the breakfast feast officially over every dish devoured and debated the kitchen crew is clocking off
42:35that was a good day it was smooth we were efficient diners are happy what more can we ask for
42:43as the kitchen closes its doors there's just time for a final word from the restaurant
42:49on the day's delicious discoveries well we've laid on a veritable breakfast buffet of delights for our
42:57discerning 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 doll i've had before my mom's made from condiments to the most
43:20delicious curries i think seeds are proper boona to discover which are fit for a feast they smell
43:26fantastic and which get the boot that's a bit like a leather shoe
43:39so
43:56so
43:58you
Recommended
43:36
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