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