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The Great B&B Challenge Season 1 Episode 2
#TheGreatB&B
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Short filmTranscript
00:00Bonjour!
00:02They've dreamed of leaving it all behind.
00:05Look at this view, Brett.
00:06I can't believe we're here.
00:08Yay!
00:09Stunning.
00:10Now, the chance to make it real begins.
00:13Welcome to the best baby breakfast.
00:15We've got a guest arriving early.
00:17Lovely.
00:18Across three weeks, six couples will fight for the prize of a lifetime.
00:23Walking away with the keys to this extraordinary B&B in the heart of the French countryside.
00:32But only one couple will take them.
00:36Who wins this stunning prize lies in the hands of four expert judges from the world of hospitality.
00:44Eva Jonat, who's inspected hundreds of hotels for the prestigious AA.
00:50The competition has been so tough this week.
00:53Nicola Cross.
00:55Oh!
00:56Snogging swans.
00:57Elite inspector for the exclusive B&B guide Sore Days.
01:02Slightly chaotic, as they say, up north.
01:06And award-winning B&B owners Andrew John and Brennan Street.
01:11Nobody's perfect.
01:12Yeah.
01:13Well.
01:14Nobody's perfect.
01:17Whoa!
01:18Ready?
01:19Hurry up.
01:20Come on.
01:21Look at her.
01:22Stop asking me questions.
01:23I've buzzed it all up again.
01:24Well, you haven't buzzed anything up.
01:26I'm flagging.
01:27Oh, God.
01:28Do they have a problem?
01:33Not sure if I'll tell this for them.
01:35Previously...
01:36Don't do...
01:37No!
01:38Why would you do that?
01:39Is it an eel or a swan?
01:42It was in at the deep end.
01:44We have a major issue here, don't we?
01:46As three couples prepared rooms for inspection...
01:49A little bit of dust on the rain shower head.
01:51...before welcoming their very first guests.
01:55Oh!
01:56If there was rose petals, you would have seen me walking out the door.
01:58Yeah, I know.
01:59It's had a little bit of a faux pas.
02:01Gosh.
02:02They did drop the ball pretty, pretty badly.
02:05The sun is up and so are the hosts.
02:16Let's get cracking.
02:19Ready to battle for the dream they came here to win.
02:24I'm making little roses for the table because it's going to look really, really nice.
02:30I'll show you what I prepared earlier.
02:32It's like Blue Peter.
02:34I don't waste my evenings.
02:37We know we can do this.
02:39We know it's going to be hard.
02:41We've just got to do our best and we've got to concentrate on us.
02:44We're offering a complete all-round service.
02:47Yeah, but we're not worried about all the competitors.
02:49No.
02:50Because at the end of the day, we need to focus on us.
02:52Well, we had an issue yesterday and we...
02:55Came up swimming like roses, kid.
02:57I don't worry about that.
02:59Can you do me one favour?
03:00Go on.
03:01Stop calling me kiddo.
03:02You call that to the kids.
03:04I'm older than you.
03:08Regardless of what happens, this is where we're going.
03:10Just get some quality of life back.
03:12Yeah, we're in a competition.
03:13We've got to fight for it.
03:14We're going to have a battle on our hands.
03:15And now we've got to take Le Plunge.
03:17Le...
03:18God.
03:19No?
03:20Wee, wee.
03:21C'est bon.
03:23We spent a lot yesterday.
03:25I know.
03:26A lot, like nearly half the budget.
03:27Seriously?
03:28Yeah, so we've got to really power it in a bit today.
03:31We're here to win.
03:32We're here to win.
03:33It's a competition at the end of the day.
03:34It is a competition.
03:35And we're definitely here to win it.
03:37Yep.
03:44Yesterday, the hosts welcomed their first guests.
03:47This morning, it's their debut in the kitchen
03:49for their very first breakfast.
03:52You need to be going down to the bakery.
03:54Yes.
03:55We want some croissants.
03:56Yeah.
03:57A pan of chocolates.
03:58Yeah.
03:59Some little bread rolls.
04:00Yeah.
04:01And then get one strawberry tart and one lemon tart or something.
04:03So when I put it in basket, it looks really good.
04:05Okay, that's if they sell them.
04:06Yeah.
04:07They're a bakery love.
04:08They'll sell them.
04:09Michelle and Steve are working together for the first time in their lives.
04:16With an hour to go until guests and judges sit down to dine, Michelle is keeping things on track.
04:22I'm going to make some lovely little yoghurt post.
04:25Michelle's little fruit compost, I think I'll call them.
04:29It's a typical French breakfast that we're going to do.
04:32So very relaxed, very chilled.
04:34Bonjour.
04:35Erm, four pan of chocolates and four croissants.
04:44Steve's no sense of timing really.
04:47He'll be down there and he'll be chatting to ladies behind the counter and like even though
04:53he can't talk French.
04:54Yeah, did you make these?
04:56Did you make them?
04:57Back, did you make these?
04:58Yeah, you, did you do them?
04:59No, it'll be fine.
05:00Steve will be fine.
05:01Hosts who use fresh and local ingredients at breakfast could score highly with the judges.
05:15Ooh, you come bearing gifts.
05:18How was the boulangerie?
05:19Busy.
05:20I bet it was.
05:21Do they have any nice things in there?
05:24Ooh.
05:25Are they for a little sneaky treat for us?
05:28I think they had pain and turmoil yesterday.
05:31But with a background in sports nutrition, Rob and his wife Jackie also plan to play to their
05:38strengths today.
05:39All right, where are we at?
05:41We are still going to do like a continental breakfast, but we are going to try and just
05:44do a little bit of a healthy breakfast, hot option.
05:47Are we asking them what they want?
05:48Yeah, so I've made a list of everything.
05:51Um, so on the list I've said about boiled eggs, poached or scrambled.
05:56So we're going to do the potatoes with a bit of salt, a bit of pepper.
06:00And then I was just going to quickly do the tomatoes.
06:03Because obviously we don't want to do a hash brown or anything like that, do we?
06:06Sounds like a plan.
06:09Yesterday Nicola and Roy prepared ahead, shopping for their breakfast menu at the local supermarket.
06:16French toast, bacon, maple syrup.
06:18Oh, hold on.
06:19Hold on, hold on.
06:20We've got...
06:21Hold on, I can't wait this fast.
06:22I can't wait.
06:23I can't spell syrup this way.
06:27And we do vegetarian eggs benedict.
06:29Benedict. It's muffin, poached egg, Hollandaise sauce.
06:35But with Roy's experience as a chef, the pressure's now on him to deliver.
06:42This is a lazy man's way of making Hollandaise, because traditionally it's done by hand whisk.
06:52Nicola. What? I'm really struggling here with this cooker.
06:59The guests are starting to stir.
07:07We had a great night's sleep actually, didn't we?
07:09Yeah, I think I snored a bit, but apart from that, yeah.
07:13Right, I think I'm ready.
07:15But they are not the only diners the hosts need to impress.
07:19The judges are on their way.
07:21And for them, the second B of B&B is the key to success.
07:29With our breakfast, probably in 99% of the reviews, they mention our breakfast.
07:37And absolutely, it brings people back.
07:40I hope I slept okay last night.
07:41Me too.
07:43Breakfast is the most important meal of the day.
07:46And you've got to have a really exceptional breakfast, hopefully loatally sourced.
07:52You need to have a lot of choice.
07:56In a B&B, you want to make it look like home.
07:59Bonjour.
08:00Oh, you can buy it.
08:01Breakfast is served.
08:04I hope you weren't chatting to women and that's delayed yet.
08:07No.
08:07Honestly.
08:08The difference between a good breakfast and an excellent breakfast,
08:12it's the quality of the produce that the owners have chosen to serve.
08:17It's called bed and breakfast, so of course it's something that guests would be looking forward to.
08:22It's 9am.
08:28The guests are ready.
08:29Follow the bacon.
08:30Good morning.
08:31Good morning.
08:32How are you, folks?
08:33Sorry.
08:33The tables are set.
08:39Are you ready?
08:40I've got to keep an eye on the potatoes.
08:41And the hosts have everything to prove.
08:45Oh.
08:46Did you get a tag?
08:47Did you want to get one?
08:48No, I pointed to some hotel.
08:50You didn't get it then.
08:51Oh, you've let me down there.
08:54We should have had two of them.
08:56Don't forget the toaster muffins.
08:59I don't know how many we need.
09:02Oh, it's hot.
09:03In the Dordogne, the competition is coming to the breakfast table.
09:19Bonjour.
09:20Bonjour.
09:21Bonjour.
09:21Bonjour.
09:21Bonjour.
09:22Bonjour.
09:22Bonjour.
09:22Bonjour.
09:22Bonjour.
09:23Bonjour.
09:24Look at you, looking all breakfast-y.
09:26As the judges arrive at the B&B's...
09:29You'd like to come ahead.
09:30Take a seat there.
09:31Is that OK?
09:32Yes, that's good.
09:32Would you like any tea or coffee?
09:34For their first real taste of what the aspiring hosts can do.
09:39Good morning.
09:40Morning.
09:41I am loving the matching aprons.
09:45Look, doesn't that look pretty?
09:47I thought I'd go French traditional.
09:51You just need a guy on a bike with a string of onions.
09:55Michelle and Steve's hosting skills have already made an impression on judges.
10:00Come on in.
10:03That looks amazing.
10:04Right.
10:05Well, we've set you both a place there if you want to sit.
10:07And there you are, Nicola.
10:08Would you like to come and sit down?
10:09This morning, Nicola will be casting a critical eye on the ambience at the table with guests Sam and Alex.
10:16I really like breakfast to be shared at one table because that's the most sociable way of having breakfast.
10:24That creates sometimes absolute magic.
10:29Now, I think Steve's been up to his folding again, hasn't he?
10:32Oh, I am.
10:33What's that, Steve?
10:35What do you think it is?
10:36What does it look like?
10:37Is it a rose?
10:38Yes!
10:38Is it a rose?
10:40Rose for the ladies.
10:44Would you like a pastry?
10:46Oh, I'd love one.
10:47You looked as if you were glaring up there, meaningfully.
10:53So, everything you've got here is all from the local...
10:56It is.
10:57The bakery or the local supermarket, yeah, at the counters and everything, yeah?
11:02All local.
11:03Would you like a top-up of coffee?
11:05Sure.
11:06There we go.
11:07Is the Pope's name Leo?
11:08Right, there you go.
11:12You enjoy your coffee.
11:14Breakfast was lovely.
11:15It was beautifully presented.
11:17I was really, really pleased they decided to serve it in the kitchen and not in the dining room because it made it far less formal.
11:24The only problem with serving it in the kitchen is that then they're hovering a bit.
11:31Steve had been at his sculptures again and had made bits of kitchen roll into roses.
11:38When I first looked at it, I thought, oh, someone's left an old snot rag on the table, but it was a rose.
11:46Yesterday, Ava praised Nicola and Roy's warm welcome checking in guests, Alison and Janine.
11:59Don't trip on that wee thing on the way, are you?
12:01I know.
12:02Now she's watching to see if that charm extends to the breakfast table.
12:06So the hot breakfast this morning is French toast with bacon and maple syrup, or there is eggs benedict.
12:15In terms of the cooked breakfast, the quality of the meat will be important, how well the eggs are cooked as well.
12:21Do they offer a choice of eggs?
12:23Are they flexible?
12:24Have they got vegetarian options available, et cetera, as well?
12:27So breakfast is definitely key.
12:30I'm going to try the eggs benedict, please.
12:34Veggie style.
12:35Eggs benedict, vegetarian.
12:37I'm going to try the French toast.
12:41Is the Hollander's sauce homemade by Roy?
12:43It is, yes.
12:43He's just made it.
12:44I'll go for the eggs benedict.
12:45Eggs benedict, no problem.
12:47OK.
12:48Very soon.
12:49What do you think of the spread, the selection they've chosen for us today?
12:53I think it's quite typical.
12:54Do you think the quality of the cheese is going to be up to French standards, or...?
12:58It's sliced, processed cheese, yeah.
13:03Is there any more bacon?
13:05I only put four on.
13:06I think that's a wee bit mean.
13:08A lot of water in that, Roy.
13:10I don't know.
13:11Would you have enough?
13:12Yeah, into the muffin.
13:17I'll give more than that in future.
13:19Yeah.
13:21OK, French toast.
13:24Oh, bacon.
13:25OK.
13:28Oh, is that more Hollandaise?
13:29It's a bit fluid.
13:30I think it could be a bit more emulsified.
13:34Oh, nice.
13:35With the maple syrup.
13:38Mm, nice.
13:39Good.
13:39Mm.
13:40I think they should have had a bigger breakfast.
13:43I do too, but we're against time.
13:45No, but here, time doesn't matter, because I think if you're going to do it, do it properly.
13:48Yeah, yeah.
13:48Yeah.
13:50I know.
13:51You have to do it right.
13:52I am doing it right.
13:53And then we'll wait for good food.
13:54I think it sort of set the bar quite high, seeing hosts wearing a professional uniform
14:03here, so expectations were high from the start.
14:06In terms of the cooked offering, the egg itself could have been a bit fuller, and the yolk
14:12wasn't, perhaps, as friendly as could be.
14:15The Hollandaise sauce wasn't quite as emulsified as expected as well.
14:23You huffing now?
14:24No.
14:25You want me to shut up now, don't you?
14:27No.
14:27Just food.
14:29You're like, shut up.
14:31A few slip-ups left Jackie and Rob on the back foot with judges yesterday.
14:38If you'd all like to take a seat.
14:39They'll need to prove to Andrew and Brennan and guests Joe and Karen they're back on track.
14:44We have decided to keep it within keeping with where we are in France, so it won't be a full
14:51English breakfast, I'm afraid.
14:53We have a selection of continental for you.
14:56We do have some hot items as well.
14:58Petty potatoes with some roasted vine tomatoes.
15:02And we have a selection of eggs, if you'd like.
15:06Poached eggs, scrambled egg, boiled eggs.
15:08Poached egg would be nice.
15:09I think what's really, really important between whatever type of breakfast you have is choosing
15:17what your theme is going to be.
15:19Are you going to have a USP with that?
15:22The eggs will come out fine.
15:23Your eggs always come out lovely.
15:24Just remember, with your poached eggs, to just pat them dry so they're not wet.
15:30You need to make a choice and stick with it.
15:33Here we go Karen.
15:34Oh, thank you.
15:34The plates are hot because they've been in there warmer.
15:37Wow, well done.
15:38So poached egg, potatoes, and some vine potatoes.
15:44Tomato ketchup, if anybody would like.
15:47What I would really like, please.
15:49What do you like?
15:49Some salt and pepper.
15:50Of course, yes.
15:51That is downstairs.
15:52It should be up here, shouldn't it?
15:56You can tell that they've gone and got very good ingredients because the eggs are a lovely
16:01colour, really smooth texture, and the tomatoes are really tasty.
16:08It all looks very fresh as well, doesn't it?
16:09Yeah, really nice.
16:11Yeah.
16:11I have to give you compliments.
16:13The eggs are very well cooked.
16:14The tomatoes are lovely.
16:16You mentioned before that you wanted to go with health and well-being and the nutrition side.
16:21So would you feel nervous if you said that this is the way we're doing it?
16:26No, not really.
16:28Genuinely, I think we can all say we would not be put up if you said that this was going
16:32to be an absolutely health-driven breakfast.
16:36Yeah.
16:36In fact, I think for many people that would be hugely attractive.
16:40Yeah.
16:43As the guests head off to pack their cases, the hosts can reflect on their first breakfast
16:49of the competition.
16:50Thank you for a lovely breakfast.
16:52That was very nice.
16:53Appreciate it.
16:54We had a good breakfast.
16:55Yeah.
16:56Would you like a little hug?
16:57Oh, thank you.
16:58Come on.
16:58We've got to give ourselves a pat on the back.
17:01Would you like a hug?
17:02Come on.
17:03I think we've done really well.
17:04Of course we have.
17:05Oh, come here.
17:06You did well.
17:08Breakfast is breakfast, isn't it?
17:10I kind of ain't no my job, and I hate people, you know, telling me what to do.
17:14But I knew it was okay.
17:16Did it make you cry?
17:17No.
17:18Well, you made me cry yesterday because you said about my room not being enough home furnishings,
17:23and I had to cry.
17:24Oh, love.
17:25It's okay.
17:26Why didn't you tell me that?
17:27Let's move on.
17:28Okay.
17:30How was everything for you?
17:32Lovely.
17:33Well done.
17:34You're very welcome.
17:35I think it went extremely well, actually.
17:38I think it went better than I thought it was going to go.
17:40Yeah.
17:41Well done.
17:42That was really good.
17:43And your eggs were fabulous.
17:44That was all right.
17:45That was all right.
17:46No, they were really good.
17:48Every guest who stays at the B&Bs will be filling in feedback forms.
17:54Please write the following on a scale of one to five, one being very dissatisfied and five
17:59being very satisfied.
18:01And adding comments to the visitor books, which will be vital evidence for the judges in their final decisions.
18:08But they'll also be watching check-out very closely.
18:11Thank you for a lovely stay.
18:14Very, very, very welcome.
18:16It's been an absolute pleasure to have you stay with us for our first night.
18:20It was lovely.
18:21Just a few minor things.
18:22Perfect.
18:23Tissues in the bedroom.
18:25Yeah, lovely.
18:26And a glass in the bathroom.
18:29Yes.
18:29So thank you very, very much.
18:31Yeah.
18:32Have you any helpful feedback for us?
18:38No, I think you've done really well.
18:39Your hosting skills are magnificent.
18:41No, I think maybe once you get going, you'll get more local knowledge of where you're living.
18:45So maybe get more local, maybe produce.
18:49But we said wherever you were, we'd come to you.
18:52Oh, thank you so much.
18:55And I say we really thoroughly enjoyed your company.
18:57Yeah, we enjoyed yours as well.
18:58Brilliant.
18:58Yeah.
18:58We will meet up again.
19:00Thank you so much.
19:00Can I get a hug?
19:01Yes.
19:01And how was your stay?
19:06We had a lovely stay.
19:07Thank you very much.
19:07Oh, I've enjoyed it.
19:08Was the bed comfortable?
19:09Very comfortable.
19:10We did.
19:10We loved it.
19:11You've been lovely.
19:13It's absolutely...
19:14I'm not shaking you.
19:15I'm being a girl.
19:16Come on.
19:19See you later.
19:20See you again.
19:21Bye.
19:23You couldn't want a more welcoming couple.
19:25As hosts, I think they were exceptional.
19:28Lovely people.
19:29It's emotional when they say that, don't it?
19:31As the hosts say au revoir to their first guests and the judges, there's no chance for
19:40a breather.
19:43As the next challenge is on their doorsteps.
19:46Oh, it's here.
19:48Oh, no.
19:50Oh, it's one of those again.
19:54Oh, the golden envelope.
19:57Come on.
19:58It feels heavy.
20:00Day two.
20:02Tonight, two rooms have been booked for one night each.
20:07You need to change over room one and prepare room two.
20:11You need to give your guests a welcome gift on arrival.
20:14The judge will inspect the rooms at 3pm.
20:16Oh.
20:17There you go.
20:18OK, we've got to get shopping.
20:21Let's go and do this.
20:21Let's do this.
20:23Right, come on.
20:24The challenge is designed to test how they cope with one of the most demanding tasks B&B
20:32owners face.
20:34The same-day changeover.
20:35The changeover can be quite stressful, especially if it's a tight changeover.
20:43They need to be really thorough to make sure it's absolutely squeaky clean and there's no
20:47evidence of anybody before.
20:49And they've got to be quick, too.
20:52And today, the judges are switching B&Bs.
20:55Each team will have a fresh pair of eyes to impress come inspection time.
21:00We're off.
21:01The sun is shining, it's going to dry me washing, and we're going to crack on.
21:06The last thing you want is a guest walking through the door with the washing machine going.
21:11You're going to stay in an aspirational home.
21:14You don't want to see what downstairs is supposed to be doing.
21:22If you could maybe hoover downstairs.
21:26Yeah.
21:26I need to iron the sheets for this, and then I just need to go out and get a couple of bits
21:30of it, because we need to get some more bedding.
21:32No worries.
21:36But with a life-changing prize up for grabs, the judges weren't going to make things easy.
21:42Today, there's a curveball.
21:47Is that my phone?
21:49Hello?
21:50Oh, so what time you come in?
21:52Yeah.
21:53Yeah?
21:53Bit of news.
21:54What?
21:55We've got a guest arriving early.
21:56That's lovely.
21:58We'll welcome them with open arms.
22:00In rural France, the hosts are facing their first-ever changeover, a key test of the competition
22:16with a luxury B&B at stake.
22:20Just put too much bubbles in here.
22:22So every time you go like this, it's just too foamy.
22:27Oh, look at that.
22:30It's just too foamy.
22:33And with guests arriving early, the race to be ready is on.
22:37Steve, that took one there.
22:39Steve, that took one there.
22:41It goes in there.
22:42Here.
22:42There's a sink in here.
22:45That's what we use that.
22:45And what did you put in it?
22:47Destroyed me.
22:48Because it's like a bubble bath.
22:49Look at this.
22:50I only put a little squirt in.
22:52No, you didn't.
22:52You put half a bottle in.
22:54No, I didn't, honestly.
22:56Well, look at this.
22:56It can't talk, can't lie.
23:04I want it to be clean.
23:06We're wasting time.
23:07I'm going to clean the kitchen.
23:08No, but I've got another floor.
23:09I've got to do the floor again.
23:11Well, don't put anything in.
23:12I'm not going to.
23:13I've got to rinse it.
23:13Early check-ins are a reality of B&B life, and for the judges, keeping calm under pressure
23:23is a must.
23:24Time's against us, and Roy's had to go shopping on his own, so I just have to crack on and
23:31just use brand-new bed, and it hasn't been through the machine, but I can't wait for
23:36two hours for the washing machine to go and get it dried, so I just have to make do with
23:41what I've got.
23:43I think I've been hard on in the last 24 hours.
23:46It's more than a criticised as breakfast, and it's time, and it's getting everything
23:50right.
23:51It is stressful.
23:55No.
23:57Sugar.
23:59Put a slight, like a, not a burn mark, but an outline of the iron, which isn't going to
24:03come out now, so I'm just going to turn the sheet around so it's at the bottom of the
24:07bed, and let's hope the guests don't, yeah, notice.
24:12For hosts with no hospitality experience, mistakes are to be expected, but learning
24:20from them is what really counts in this competition.
24:24Where you be?
24:25I just quickly whizz out to the shops, because they're shutting 10 minutes for their break.
24:29I've quickly whizzed around to get the sheets.
24:31Unfortunately, I forgot the duvet covers, so you need to whizz down there.
24:34I have the iron on, and then I can quickly get them done.
24:38The rest of the beddings will be done.
24:39It's just literally two duvet covers to go on.
24:41Right, so it's now 20 to 2.
24:44I need to be ready for when these guests turn up, and you need to be gone.
24:47Yeah.
24:51As well as presenting two immaculate rooms, the hosts have also been tasked with providing
24:56a welcome gift for their guests.
24:59Let's go and have a look.
25:01Are you sure you know what an orchard looks like?
25:03We'll be looking in a welcome gift, the thought that's gone into it.
25:08Yeah.
25:08Locally sourced, or natural, picked in the garden, or home-baked.
25:14And make lemon drizzle cake.
25:16It doesn't matter if the guests are coming an hour early, this cake is being made.
25:21But their little gift is going to be the little recipe for this, and some flowers, which is
25:26nice and personal, I think.
25:28Yeah.
25:28You're all good, yeah?
25:29It's a lovely day out there.
25:31Yeah.
25:32And there's some fresh mint growing out there, so I think we could make some lovely fresh
25:36mint tea.
25:37Yeah.
25:38And the guests could sit on the patio, and maybe just have a little chat.
25:41Sounds like a plan.
25:41Sounds like a plan.
25:43I think just using what they've got around them is going to be great, and it's how they
25:48do that.
25:49You know, whether it's just the most beautiful posy of flowers, or maybe they've baked something
25:54using raspberries that are on a bush in the garden, for me, it's going to be the way in
26:00which they implement it.
26:01Let's just split up and have a look.
26:04There's a pear tree.
26:05Oh, get some.
26:06No, they're not big enough.
26:09Listen, if we just get figs then, see if there's out on these trees.
26:13If not, come and pick some of these.
26:14Let's just use these.
26:16Figs are hard, but not as hard as this.
26:19Yeah, but let's just put them out anyway.
26:20Yeah.
26:21You like a nice fig.
26:22Oh, yeah, but they're about that size.
26:24Oh, they're like this.
26:25They're not that big.
26:26Yeah.
26:26No, they're not.
26:27They're not being a carton.
26:28What, you have in a packet?
26:30They're dates.
26:31Well, that's what I mean, dates.
26:33They're figs.
26:35Yeah, figs is different.
26:39Right, come on, Sue, let's pick some flowers.
26:44But for all the hosts, time is running out.
26:48Why's it taking you for so long?
26:50Oh, hello.
26:50All right.
26:52I've been about three shops.
26:54And I'll cook again with these, no white ones.
26:56Yep, that's absolutely fine.
26:57Well done.
26:58Mission accomplished.
26:59Accomplished.
27:00Well done.
27:02As the judges are on their way.
27:04Right, I'm still going to put the figs out.
27:06Are you going to put these in a dish or somewhere?
27:08Some of them.
27:08Just do whatever you want to do.
27:09Let's just get them in.
27:11Yeah?
27:11Are we done?
27:12No.
27:12I'll put them in a vase in here.
27:14Wait, wait.
27:14No, no, no, no, no, no, no, no, no, no.
27:16Wait.
27:17And with everything to play for, no one wants to slip up now.
27:22We've got bins.
27:23We know our mistakes, but whether we learn from them or not is another thing.
27:27What time are we on?
27:28Quarter?
27:29Michelle's like she's on steroids.
27:31She just needs to...
27:33She just needs to calm down a little bit, that's all.
27:36The hosts have pulled out the stops.
27:41Hello.
27:42Bonjour.
27:43I'm Nicola.
27:44I'm one of the judges.
27:45Hello, I'm Nicola as well.
27:46Oh, come on.
27:47Come on in.
27:49But now the welcome is over, the scrutiny begins.
27:54Oh, it smells gorgeous.
27:57What sort of cake is it?
27:58Lemon drizzle cake.
27:59So you made it?
28:00Yes.
28:01I thought Roy was the chef.
28:03He is the chef, but I do like to cook a lot.
28:05At home, I do all the cooking.
28:08He doesn't want to cook at home.
28:09I don't blame you.
28:10Well, he probably does sometimes, but I don't let him.
28:13I'll show you this room, Nicola.
28:15The rooms are under the judges' microscopes,
28:18and at this stage in the competition, there is nowhere to hide.
28:23They've got to remove, forensically,
28:26all evidence of the people who've been in the room before.
28:29So you need to put your specs on if you're over a certain age,
28:32and they need to be really thorough.
28:35We always use 100% cotton.
28:38It's a pretty duvet cover, actually.
28:41Lovely.
28:42Got a nice bin.
28:43Yep.
28:44Glue brush.
28:45Mm-hmm.
28:45It's lovely and clean.
28:47Clean as a whistle.
28:49Just the one glass.
28:51Yeah, because there's just one single person still in the room.
28:54Ah, I didn't realise that.
28:57Lovely.
28:58Oh, you're fine.
28:58I really liked the fresh flowers and then a little posy
29:04and then a recipe for the cake of the day.
29:07That was very sweet.
29:10I think they managed today and the challenges that were thrown at them
29:14really, really well, with aplomb.
29:15Bonjour.
29:19Bonjour.
29:20Bonjour.
29:20Oh, no, it's you too much.
29:22I'm going to shut the door.
29:23We're not that bad.
29:25Come on, now.
29:26We're not that bad.
29:27I know.
29:28Hey, give me a love.
29:30We do a love.
29:32Yeah, good.
29:32There we go.
29:33Give us a love.
29:34So, this is the pigeonery.
29:38Yes.
29:39Excellent.
29:39Really cute, isn't it?
29:40Oh, beautiful.
29:42And let me guess.
29:43A little bird told us you like folding things.
29:46I've got too much time on me hands.
29:49Obviously.
29:50So, what gift have you left for the guests?
29:52Right, well, we've picked these beautiful flowers
29:54and then we've been picking the figs.
29:58They're baby peaches, aren't they?
29:59Oh.
29:59But then they're not arrived.
30:02Right.
30:02Right, okay.
30:04I'm not sure whether from a health and safety point of view
30:08it's permitted to use those.
30:10But for future, a really lovely idea.
30:13The idea's brilliant.
30:15Right, we're going to leave you to it.
30:17Enjoy.
30:19We'll be looking to make sure everything that has been cleaned
30:23has been cleaned to a good standard.
30:25You might miss the tiniest bit of dust on a countertop
30:28or you might not polish all the watermarks off.
30:31That's really not as important as it having been cleaned.
30:34Check for cleanliness.
30:36Check for everything.
30:38There's no hand towel, as I can see.
30:42They are a hand towel in the swans.
30:48Yeah, I'm not sure how I feel about towel art.
30:52Showers, very good.
30:54A few watermarks.
30:54So, have them dusted on top of the shower head,
31:01which, you know, they're new to it as well, so...
31:04Yeah, it's not...
31:05They just need to be told.
31:06Hello.
31:11Hello.
31:12It must be Rob.
31:14I am.
31:14Hi, I'm Eva, one of the judges.
31:16Hi, Eva.
31:16Lovely to meet you.
31:17Lovely to meet you, too, yes.
31:18Please come on in.
31:19Sure, thank you.
31:21Are you about ready?
31:22We are about ready.
31:23Just a few final touches.
31:25Was that your mission for the day?
31:27Yeah.
31:27Yeah.
31:29Did you find what you were looking for?
31:31We did, we did.
31:32Well, I was thought of.
31:33Yeah.
31:34It would do.
31:35It's better than having sheets that have been marked by the iron.
31:38Oh, right, yeah.
31:39Oh, by the iron.
31:41Send this lovely man here on a mission.
31:43All right.
31:43He's accomplished my mission.
31:45Yes.
31:45So, I take that task to go into the bedroom for the next guest then?
31:49Yeah.
31:49Yeah.
31:49Which is, I'm going to quickly iron them.
31:51So, I'm going to leave you in the lovely, capable hands of Rob.
31:55Yeah, we'll have a look at the bathrooms there.
31:57Yeah.
31:57A change of a day is a busy day.
32:02It's about starting fresh.
32:03Everything will have to be clean.
32:04The bathroom will have to be refreshed with new towels, everything cleaned up, and the room
32:09should be in a pristine condition for the arriving guests.
32:12I can see that you've really got the eye for detail.
32:15Well, you and Jackie.
32:16Maybe more of Jackie.
32:16To be fair, that's Jackie's work.
32:19I can't take the credit for that.
32:20Jackie made sure everything was fashion.
32:21Yeah, yeah.
32:22She's brilliant at that.
32:23It's time for me to do a more thorough inspection of the bedroom and bathroom.
32:27No problem at all.
32:27I'll leave you to it.
32:28Perfect.
32:29And then you know where we are.
32:30Don't worry.
32:30No worries.
32:35Sorry.
32:37Sorry.
32:39I've got the other one.
32:44Jackie and Rob did well today.
32:45It's been a very overwhelming day for them, but I found that there is scope to improve
32:50the cleanliness standards in some area.
32:51The room and bathrooms weren't dirty, but I did find a few lapses in terms of this dusting
32:56in some areas.
32:58It was something where we could see an improvement in quality moving forward.
33:02The inspection may be over, but the challenge is far from done, as the early guests are arriving.
33:13So we've got guests arriving early and you're ready?
33:16Absolutely ready.
33:17We are about ready.
33:18Just a few final touches.
33:20How did it feel that you suddenly had an early guest today?
33:23We're all over it.
33:24And the judges will be looking to see who will keep a cool head when the real task comes knocking.
33:33Right, we've got the wine out ready.
33:34You never know who's going to turn up on time or not.
33:38It is a pressure, pressure point.
33:40And when the door knocks, you are on show.
33:44The competition to win a B&B in France is heating up.
33:57Hello.
33:58Hello.
33:59Welcome.
34:00The hosts are facing a true test of B&B life, the early guest check-in.
34:05Hello.
34:07Hello.
34:07Welcome.
34:09And the judges are watching to see who can stay calm under pressure.
34:14Bonjour.
34:15Bonjour.
34:15Hello.
34:16And still deliver a warm welcome.
34:21This is your room for the evening.
34:23Very pretty.
34:25So I hope it's to your liking.
34:27And then this is your ensuite.
34:32Oh, wow.
34:33Beautiful.
34:35It's a beautiful day out there and there's a beautiful garden out there.
34:38So if you'd like to have a seat out there and then I'll bring you some drinks.
34:43Perfect.
34:43Sounds good.
34:43No, I look forward to it.
34:47Jackie was perhaps a bit nervous today.
34:49The guests arrived early, but sadly it is something that they will have to get used to.
34:53So we'll go about there?
34:55Yeah.
34:56But it's only day two and I think there is potential in there.
34:59Their enthusiasm really made up for the little lapses.
35:03Oh, wow.
35:05So it's just a little welcome gift for you.
35:07Oh, look at that.
35:08We have some fresh mint.
35:10Beautiful.
35:10And we just have a few French delicacies.
35:13Yeah.
35:13Please enjoy.
35:14It looks stunning.
35:16You're welcome.
35:17Enjoy.
35:17It's actually really nice.
35:20Yeah.
35:20It sort of goes with the whole atmosphere, doesn't it?
35:23Yeah.
35:23No, I think it's right.
35:24It's soothing, relaxing.
35:26A bit like a day spa.
35:27And this is your room for the night.
35:35Oh, charming.
35:36Yeah.
35:36Yeah, nice.
35:37And it's nice and airy.
35:38Yes, on sweet bath.
35:39The Wi-Fi code's there for you.
35:41The water station for you.
35:42Yeah.
35:43And there's a little homemade gift from us as well.
35:45Oh, bless you.
35:45Yeah.
35:46It's flowers from the garden and the recipe for my lemon cake, which hopefully you'll enjoy shortly.
35:52There you are.
35:53You're very welcome.
35:54Thank you very much.
35:54There we go in the world.
35:55Yeah.
35:57My first impressions of Nicola and Roy, very warm, very friendly, very open-hearted.
36:06Got a really good first impression, actually.
36:09Genuine folk.
36:10We always call this part the chef's share.
36:13You can't really serve it, so who else can eat it?
36:16The chef.
36:21That looks wonderful.
36:22Is that OK?
36:23Not too much, not too little.
36:24No, it's perfect.
36:26I'm going to just check that it's not, you know, going to poison your guests or anything.
36:31Absolutely.
36:32I agree, Nicola.
36:32Can you join us?
36:33Yeah, we'll do.
36:34I'll join you in about 10 minutes.
36:35Is that OK?
36:36Yeah.
36:36Brilliant.
36:37All righty.
36:40Is it good?
36:42Mmm.
36:43Mmm.
36:44Lovely.
36:44Still warm and really lemony.
36:47Mmm.
36:47Absolutely lovely.
36:48It's a nice touch.
36:50Yes.
36:55Steve, tell them what it's called, the Pisionary.
36:57And it's called a Pisionary.
36:58Right, so come and have a look.
37:00Enter them in a boudoir.
37:04Ooh.
37:05Ooh la la.
37:06At least we'll fit in there, me and you.
37:08That's nice, isn't it?
37:12Went out early this morning and picked some nice, lovely wild flowers.
37:16With your own fair hands.
37:17And did you pick those as well?
37:18Right, yeah.
37:19This is one of our welcome gifts, but the figs, Michelle picked them a bit early because they're
37:23not ripe enough yet, so you can't eat them at all.
37:26Is it a bit hard?
37:28Does it look more like something you'd find off a castrated cat?
37:31Yeah, yeah.
37:34I'm sure they're peaches.
37:35Maybe leave them here and come back in a month or two.
37:39They might be ripe, but the thought was there and bless them.
37:43It's all open if you want to open your windows.
37:45So Steve thinks he's going to stand there with his trunks on, but I said no.
37:49Put in his little fairy balls.
37:53I'm really, really impressed.
37:55I mean, who can't be bowled over by their energy?
37:59Yeah.
38:00Right, we shall leave you to it then.
38:02Thank you very much.
38:05Headcases.
38:07In a nice way.
38:08In a very nice way.
38:09She's funny.
38:10I think we're going to get on.
38:10I feel quite at home with headcases.
38:16Soon, there are more guest check-ins.
38:20We have guests arriving.
38:21And another round of guided tours and welcome gifts.
38:25It's a nice double for you.
38:26It's a nice double for you.
38:26Yeah, and we've got an en suite for you as well.
38:29Yeah.
38:29We have lemon cake downstairs you can come and enjoy, and that's a recipe if you ever wish
38:34to make it.
38:34This is your bathroom, and it will just be for your personal use.
38:39Really?
38:40There will be nobody sharing the bathroom with you.
38:41That's fantastic.
38:42So, thank you.
38:43Can we go downstairs and do this?
38:45Of course you can.
38:46Yeah.
38:47Can we show you where stay-hats?
38:48Oh, lovely.
38:50I love the swan.
38:51The hosts have given their all.
38:54Thanks, Jimmy.
38:54Take care.
38:55To make an impression with their guests.
39:00But only the judges decide who is edging ahead in the competition.
39:04As day two draws to a close, it's time to return to the judges' HQ.
39:10What an afternoon.
39:14What an afternoon indeed.
39:16Wow.
39:17The scores on the doors have moved yet again.
39:22Well, we got to go to Michelle and Steve.
39:25Wow, what a couple.
39:27They've obviously worked in separate jobs, but now that they're able to do something together,
39:32it's a joy for them.
39:34They were completely ready for the early arrival.
39:37They weren't phased in the slightest.
39:39However, the swans were so elaborate today that there wasn't a hand towel in the bathroom
39:45because he'd had to use all the linen.
39:47My goodness.
39:48Oh, I think he saw on our faces that I don't approve.
39:52Oh, well, you got them prepared for my arrival tomorrow then because it's not for me.
39:57You've ruined the swan.
39:58It's dead.
39:59It's dead.
40:00Swan Lake.
40:00I killed the swan.
40:01Hold on, look.
40:01I'll revive it.
40:04I genuinely felt warm in their company.
40:07They welcomed us as if we were long-lost friends and they proceeded to do that with all the guests.
40:14I did drop a tip that, you know, some guests would like to, like, stay and have a conversation,
40:20maybe have an evening with you, but then on the other hand, you'll have other guests who want to be quiet
40:25and just enjoy the quietness of the surroundings.
40:29And it's a fine line, isn't it?
40:32How beautiful is this?
40:34It's posh and all, isn't it?
40:35Oh, it's like over-50s Love Island, isn't it, this one?
40:37LAUGHTER
40:38So Nicola had the joy of...
40:43Roy and Nicola.
40:44Your namesake.
40:45Exactly.
40:48So, tell us about Roy and Nicola's...
40:50Early arrival by the first lot of guests.
40:53Very good.
40:53Which they handled beautifully.
40:55They didn't really bat an eyelid.
40:58Have you any plans for dinner this evening?
41:00Do you want us to look up anywhere and book things for you, or...?
41:03How's your French?
41:05Erm, ask me another question.
41:06LAUGHTER
41:07What did you think about their teamwork?
41:12Because I thought they were so strong on day one and in the morning.
41:15Very much so.
41:15They're definitely a team.
41:17Good, I'd like to see that consistency.
41:19There's no awkwardness between them.
41:21They are definitely working as a team.
41:23So how were the rooms?
41:24Did they get the turn of...
41:25I really liked the room very, very much.
41:29And the room was clean.
41:30I thought it had everything everyone could need.
41:33Nice bedside lights.
41:34They had some bins in the bathroom.
41:36They had a bin in the bathroom.
41:37They did.
41:38Oh, so they did notice.
41:39So they'd taken on board what you said.
41:42The other challenge was a welcome gift.
41:44So what did they present?
41:46It's a handwritten recipe of the cake that they've eaten that day.
41:51Oh, really?
41:51That day was lemon drizzle.
41:53Great idea.
41:54Yeah, it was a good idea.
41:56Thank you very much.
41:57Is the cake homemade?
41:58Yes, it's homemade this morning.
42:00It's lemon drizzle cake.
42:01And this is the recipe?
42:02Yes, the recipe I give you upstairs, yeah.
42:04Okay, enjoy.
42:05Thank you very much.
42:06Bye-bye.
42:06It already, I get the sense that there's a calmness to everything.
42:12Very calm, yeah.
42:14Which is a bit of a contrast with my experience today, actually.
42:18You met Rob and Jackie.
42:20Well, it's been quite an eventful time, I think, for Rob and Jackie since the start,
42:24because as we discussed yesterday, they had some issues with the bedding, missing bedding.
42:29And so, on arrival today, I found out that I had to buy some fresh duvet covers.
42:36No way.
42:37Yeah.
42:38So when I inspected the bedroom, the bed, obviously, weren't made just yet.
42:43Bless them.
42:46Would you like a glass of wine?
42:48Now you're talking.
42:50I don't know if it was the stress, but I felt like Jackie was a bit, maybe, overwhelmed.
42:56Yeah, I think Jackie, in particular, seems to be flustering a lot, which is a shame,
43:03because she is so, so lovely.
43:06She comes from a good place.
43:07Yeah, it really does.
43:08She's trying to do well, and she really wants to help, but I think it's about finding that balance.
43:13Yeah, I absolutely agree with you.
43:15And you're kind of rooting for them, and you want them to go, just stop, take a deep breath,
43:21and start again in an orderly fashion.
43:24But then how many times can we keep on telling them this?
43:28I think tomorrow with them will be a big tell.
43:33The hosts are learning fast and starting to find their stride,
43:37and the spirit of competition is taking hold.
43:41We've had a few issues to deal with today.
43:44We'll see what challenges are set for us tomorrow.
43:47And go from there.
43:48And see what happens.
43:49I think the more and more we get into the competition, we're enjoying it more.
43:54Yes, there's going to be a few more curveballs, but hey, it's not what life's about.
43:59Did it bother you to think you've got under-right things?
44:02I think it's the train that counts.
44:06And I knew that it looked good, and it was a talking point.
44:09But with the keys to their future on the line, the stakes are rising.
44:16The competition is ramping up.
44:18There are no clear favourites at the moment, because they're all offering something.
44:22I think tomorrow's going to be the big telling day.
44:23Tomorrow's going to be really exciting.
44:25The competition goes wild, because there is a full house of guests.
44:29It's going to keep them on their toes.
44:31Next time...
44:34Bounce on that one, and then bounce on that one.
44:37Slightly chaotic.
44:39..full houses cause chaos.
44:41I noticed I didn't have a sheet on my bed.
44:43Look, if you tried to blag it, we'd have known.
44:46And an evening meal service...
44:47Wow.
44:48It's got a bit of a kick.
44:49I don't like spicy food.
44:51..tests who is thriving.
44:52They're going to be finished, and it looks really bad.
44:55..and who is just surviving.
44:57You're doing great, Jackie.
44:58No, I'm not.
44:59Lesson learned, don't do a curry in France.
45:02MUSIC PLAYS
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