- 18 hours ago
- #realityrealmus
#RealityRealmUS
Reality Realm US
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Short filmTranscript
00:00Look at this view Brett.
00:01I can't believe we're here.
00:03Yay!
00:04Stunning.
00:05Now the chance to make it real begins.
00:08Welcome to the best bed and breakfast.
00:10We've got a guest arriving early.
00:12Lovely.
00:13Across three weeks, six couples will fight for the prize of a lifetime.
00:20Walking away with the keys to this extraordinary B&B in the heart of the French countryside.
00:26But only one couple will take them.
00:31Who wins this stunning prize lies in the hands of four expert judges from the world of hospitality.
00:39Eva Jonat, who's inspected hundreds of hotels for the prestigious AA.
00:45The competition has been so tough this week.
00:48Nicola Cross.
00:49Oh, snogging swans.
00:52Elite inspector for the exclusive B&B guide, Saw Days.
00:57Slightly chaotic, as they say up north.
01:01And award-winning B&B owners Andrew John and Brennan Street.
01:05Nobody's perfect.
01:06Yeah.
01:07Well, nobody's perfect.
01:11Whoa!
01:13Ready?
01:14Hurry up.
01:15Come on, look at her. Stop asking me questions.
01:17I've posed it all up again.
01:19Well, you haven't posed anything.
01:20I'm flogging.
01:21Oh, God.
01:22I have a problem.
01:28Not sure if I was told this for them.
01:31Previously...
01:32This is a lazy man's way of making home this.
01:35The hosts served their first breakfast.
01:37What's that, Steve?
01:38Is this a rose?
01:39Yes!
01:40Crunch toast.
01:41It's a bit too runny.
01:43And an early arrival...
01:45Oh, so what time you come in?
01:47We'll welcome them with open arms.
01:49Exposed floors for everyone.
01:52Unfortunately, I forgot the duvet covers.
01:55This is one of our welcome gifts.
01:57You look like a castrated cat.
01:58A castrated cat.
02:08Early morning in the Dordogne.
02:11Another day.
02:12Another dollar.
02:13Well, it's not a dollar.
02:14It's another euro.
02:17Now, halfway through heat week,
02:19the pressure is on for the hosts to raise the bar.
02:22I made holiday sauce this morning at half past five.
02:25I just threw it out at a quarter to six.
02:29It's split.
02:31The thing that will carry us through the competition is...
02:34We're both good chefs.
02:36You know, we know about food.
02:38Well, we make mistakes too.
02:39We do make mistakes.
02:43Is there another one?
02:45But there's no competition.
02:46That's rude.
02:47I'm being serious.
02:48Can you see?
02:50Do you like that?
02:51Like a little touch where it's the apple.
02:54Apple juice.
02:55I think the biggest competition to us is Nicola and Roy
02:58because we're not going to compete with a chef.
03:00But because we're good at hosting
03:02and who we are, personality-wise,
03:05it's actually made us more determined
03:07because this is the dream.
03:10It's a little bit different, isn't it,
03:11looking out there at the rain than it is in England.
03:14It's probably a lot more stressful than I thought,
03:17but we'll push it on regardless, you know?
03:20Everybody's had their highs and lows,
03:22and it's difficult.
03:23It's the nature of the beast, isn't it?
03:24It's a competition.
03:25You won't be diplomatic if they get the keys and we don't.
03:27No, I'll be plunging them in the pool.
03:29Yeah, exactly.
03:30It's been an early start for the hosts,
03:40and the kitchens are in full swing.
03:43Hello, good morning. How are you?
03:45Good morning. How are you?
03:46Did you sleep well?
03:47Yeah, I'm very well.
03:48Good.
03:49Good morning, ladies.
03:51Look at that.
03:52Wow.
03:53This is dream breakfast.
03:55Guests are arriving for breakfast,
03:57and so are the judges.
04:02Very well indeed.
04:03It's now part of the daily drill for the hosts.
04:08But each day they need to show progress
04:10or risk falling behind.
04:13What cake have you rustled up this morning?
04:15Coffee cake.
04:16It's coffee.
04:17The minute you walk in,
04:18there's that wonderful home-baking smell.
04:21Good.
04:24Well, good morning, my new friends.
04:27Are we ready for this beautiful breakfast?
04:29I certainly am.
04:30Right?
04:31Michelle and Steve's hosting style
04:33has so far sparked discussion with the judges.
04:36Bonjour.
04:37Bonjour.
04:38Good morning, everyone.
04:39Good morning.
04:40This morning, Andrew and Brennan
04:41are observing how it lands with their guests.
04:44Blueberries, strawberries, yogurt,
04:46fresh orange juice, and of course...
04:49Oh, wow.
04:50Look at those pastries.
04:51Hello.
04:52I think people really underestimate
04:54just how intense a bed and breakfast can be.
04:58You need to be able to balance yourself
05:01to everyone that walks through the door.
05:04It's a fine balance of not being too much
05:07and not being enough.
05:10That bread's amazing,
05:11so it's been all from this morning.
05:12It's been down.
05:13I was the first in the shell.
05:15The local patisserie?
05:16Yes, I went down this morning.
05:18Have you been flirting?
05:19Yes!
05:20Well, she let me in like this.
05:21You still did get an extra croissant, though.
05:23No, did you?
05:24No, but I've got a nice strawberry tea outpuffery.
05:27LAUGHTER
05:28Would you like a slice?
05:29Some of the baguettes, please.
05:30That's it.
05:31Not a problem.
05:32Would you like a big one or a small piece?
05:33LAUGHTER
05:34Despite disappointing feedback yesterday,
05:47Nicola and Roy are sticking with the same menu,
05:49hoping to get it right with their judge, Nicola.
05:51Morning.
05:52OK, so the hot breakfast is French toast, bacon and maple syrup.
05:56Others, eggs benedict.
05:58Eggs benedict.
05:59Eggs benedict.
06:00Well, I'm going to then try the French toast.
06:03French toast.
06:04French toast.
06:05OK.
06:06Thank you, Nicola.
06:08I won't worry too much if they make some mistakes.
06:11What's the tomatoes for?
06:13The eggs benedict.
06:15But it's very important to maintain a calm composure and with humour.
06:22The opposite of Basil Fawlty.
06:25Remember to drain your eggs off this morning?
06:28Yes.
06:29Hiya, chef.
06:30Well, you know what I mean.
06:31You don't want watery muffins.
06:33Shower good this morning.
06:35Yeah, yeah.
06:36Water.
06:37Lots of soup.
06:38The only joke, I didn't have my towel.
06:41So you didn't have a towel in your bathroom?
06:46I hope you didn't see me nude on the stairs.
06:50Did you actually go downstairs?
06:52Yeah.
06:53In the nude?
06:54Nude.
06:55Oh dear.
07:01Stop fussing so much because she's going to get cold.
07:03Be fine.
07:08When you do the next one, I can take it out so it doesn't get cold.
07:10Is it cold?
07:11No, I'm not doing one plate at a time.
07:12Who takes one plate at a time?
07:17French toast?
07:18Oh yeah, thank you very much.
07:19Oh.
07:20Put your maple syrup on the side there.
07:22Oh.
07:25Week of service.
07:26Thank you very much.
07:27You wish.
07:33Just come on, Roy, because they're going to be finished and these are going to eat
07:35and it looks really bad.
07:36Calm down.
07:37Calm down.
07:38After triumphing with their breakfast yesterday, Jackie and Rob are stepping things up.
07:51Breakfast is ready to be served.
07:53If you'd like to come through to the dining room.
07:55If you'd like to take a seat here.
07:56Ava, if you'd like to come around here.
07:57They've introduced a menu to Ava and the guests that reflects what makes their B&B unique.
08:10They're looking for a host that's prepared, that's not in a rush, that's there to help, there to serve, awake and ready and prepared for the guests' arrival.
08:19Our USP is?
08:21Well, it's to eat a bit more healthy, you know, there's a sports nutritionist.
08:25Okay.
08:26Just taking away that sausage and bacon and all the fried stuff really, you know, it goes against what we do, we don't do it indoors.
08:32Looks lovely.
08:33So, we have homemade fresh pork and banana muffins and then we have which you made?
08:39They're a Greek yoghurt parfait, so there's obviously Greek yoghurt in it, there's granola, there's fresh fruit and this will give you a good source of protein, calcium and it will keep you going through the rest of the day.
08:52If you'd also like some toast, please let us know.
08:55But for the hot item, we will be doing scrambled eggs or mushrooms with grilled peppers.
09:01Well, I hope you enjoy.
09:03We will.
09:08I don't normally eat yoghurt or anything like that at all, actually.
09:13Really nice.
09:15So, what do you think of the starter they chose for us today?
09:18I think it's very nice.
09:20You feel like you have to eat it because it's already set there for you.
09:24They could maybe have put them in the centre of the table and then you could choose to take one if you want it or not.
09:29True.
09:30Like you said, the way it's presented, if the guest did not want to eat it, it would go to waste.
09:34Yeah, yeah.
09:36You okay?
09:37Yeah.
09:39We should have tried it out first.
09:41Well, we didn't.
09:42It was supposed to be the large mushrooms.
09:45Yeah.
09:46Right?
09:47And we couldn't get them.
09:48The pressure for perfection is on.
09:51Right, let's just get it up.
09:52Obviously, time is an issue because the guests should be checking out, but you're nearly done, aren't you?
09:56Yeah.
09:57And while some are keeping it cool.
09:59Would you like some more coffee?
10:00Please.
10:01Because you're a lovely one, aren't you?
10:02Yeah.
10:06Others are feeling the heat.
10:08Get it out right, please.
10:09Because they're going to be finished and it looks really bad.
10:12People are not eating the same time.
10:13That would annoy you.
10:14You'd complain.
10:15I have to put rock on it.
10:16You're not putting rock on it.
10:17You're not putting rock on it.
10:18You're not putting rock on it.
10:19You're not putting rock on it.
10:20You're going to be finished.
10:21Give me it.
10:22Please.
10:24It's fast.
10:27In rural France, the hosts are midway through heat week.
10:40Ooh, thank you.
10:42Can I get you anything else?
10:43Can I get pepper?
10:44Pepper, yes!
10:45Sorry.
10:46The steaks are rising, and so is the heat in the kitchen.
10:51Julian and Nicola are sitting waiting.
10:53So theirs are getting cold while you're faffing round.
10:56Stop stressing, Nicola. It's done. It's over.
10:59It's over. Done.
11:01Do you mind just breaking into one of your eggs?
11:04Oh, look at that. Lovely.
11:07I'd love to know what your bun is.
11:09I would describe it more like a burger bun.
11:11What would you have used?
11:12A proper fresh roll.
11:16Well, folks, everything OK?
11:18Yeah. Lovely.
11:19It's really nice.
11:20You've been having fun in the kitchen.
11:22Just another day in paradise.
11:26Well, interesting.
11:27It's been a very warm welcome, as ever.
11:31Roy and Nicola are just such consummate hosts.
11:33They looked not as relaxed as they were yesterday.
11:37I got that feeling of sort of slight tension.
11:40They really were trying hard, and it just didn't quite come off.
11:46Well, I'll do breakfast in the morning.
11:48Oh, if you want.
11:51But would you make the whole day sauce?
11:53You'd do the breakfast.
11:54Oh, my God.
11:55After praise for their healthy breakfast yesterday,
12:03Jackie and Rob are testing out a new hot option.
12:07Do ladies first.
12:09Let's play it the right way.
12:10So is it a recipe you tested before, then, Rob?
12:13No, do you know what?
12:14For me, it's just not 100% I would like it.
12:17We couldn't get the big field mushrooms, you know,
12:20which is what we'd really like to do a month.
12:21But try it.
12:22It's good for us to get feedback.
12:28I thought this was tomato, but it's actually red pepper, isn't it?
12:30Yeah.
12:31You're not keen on red pepper, are you?
12:32No, I can't eat peppers or scrambled eggs or mushroom.
12:38OK.
12:38Obviously, there's an issue with the order.
12:42Yeah.
12:42I mean, I think it's a good option,
12:43but it's not something that will work for everybody.
12:46Yeah, I know their USP is health-conscious, et cetera.
12:50Yeah.
12:50But you do feel a little...
12:57They took into account their USP,
12:59tried to bring some homemade elements there.
13:02However, as Rob said,
13:04his scrambled eggs were not quite up to his expectations.
13:07And, yes, the tomato in the mix
13:09did make the scrambled eggs a little greyish
13:11in terms of the colour.
13:13There's still scope for improvements.
13:15Everything we've done this morning,
13:17the muffins, the parfait and the hot,
13:20we have never done before.
13:21No.
13:22OK, you're not a chef.
13:23So tomorrow we'll do it a little bit different.
13:25So we'll roast the tomatoes
13:26and we'll put them on the side.
13:28So really don't worry.
13:32Sticking to their simple continental offering
13:35has allowed Michelle and Steve time
13:37to bring something extra
13:38to the breakfast table this morning.
13:41Right.
13:42Steve was doing the magic
13:43with you all last night.
13:45OK.
13:46We have got Alison
13:48going to do it.
13:50Yeah.
13:50Now, would you like some help with it?
13:52I'd like a beautiful assistant, please.
13:54Right.
13:55Are you going to do it then?
13:57I'm talking to me.
13:59Right, are we ready?
14:00So elastic band number one,
14:01you put in your fingers like this.
14:03Yeah.
14:03Yeah.
14:04Elastic band number two,
14:05you lay on the palm of your hand like that.
14:08And then you go over the top of the band like that
14:11and just pick up the other elastic band together.
14:13You can't get them out in any way, can you?
14:16No.
14:16No?
14:17Stretch, stretch, stretch.
14:18And then it comes apart.
14:21Alison's crack tape.
14:23That's the trick.
14:26That's magic.
14:27You are going to be famous,
14:29the new Debbie McGee.
14:32No, that's me, isn't it?
14:35We've had...
14:36The funniest breakfast ever, I think.
14:40Magic.
14:42Sordidness.
14:43Amazing service.
14:44And I think that's the clever thing
14:45about doing such a simple menu,
14:46is go with your best of best ingredients
14:49and focus on the guest experience, really.
14:53There's a lot of energy at breakfast.
14:55I'd probably want to come back.
14:57Yeah, I think we would.
14:58Yeah.
14:59Right, I hope you've all enjoyed your breakfast
15:00and you've got full bellies.
15:03We've had a full belly laugh.
15:05No!
15:06Thank you!
15:09The judges have their own opinions on breakfast,
15:13but it's the guest's verdict that counts.
15:16Magic tricks.
15:17We liked the magic tricks, didn't we?
15:18Before checkout, everyone leaves their feedback,
15:22which will be vital information for the judges
15:24in their final decisions.
15:28I think Rob probably overshared a little bit
15:31with the struggles about whether he could find
15:35certain products at the supermarket.
15:38Whatever happens that you're on holidays,
15:40you don't need to know about the struggles.
15:42Off to another one tonight.
15:44You're off to the other teams.
15:45Yes.
15:45We've set the bar high.
15:46We've set the bar extremely high.
15:49Bless you.
15:49Pleasure.
15:50Pleasure.
15:50Appreciate it.
15:51No, I'm worried.
15:52Thank you so much.
15:52Thank you so much.
15:53See you.
15:53Bye.
15:54Take care.
15:57And breathe.
15:58Breathe.
16:01I see Michelle and Steve have been
16:03really very, very great hosts.
16:05We're very sorry to go.
16:06Oh, are you?
16:07Oh, that's what we like to.
16:08Give us a no-go.
16:09Oh, that's lovely.
16:11Breakfast this morning was superb, wasn't it?
16:12Absolutely, yes.
16:13I mean, there wasn't anything new that, you know,
16:15we could fold them for on breakfast.
16:17No, really nice.
16:18Come here.
16:19Yorkshire home.
16:20And then I'm going to get your stuff for you.
16:22Come on, Janine.
16:23Do you have a hugger?
16:24Come on.
16:25I don't do hugs.
16:25She's not a hugger.
16:26I'm not a hugger.
16:27I'm a hugger.
16:27I'll hug anything and anyone,
16:29but she doesn't even hug me.
16:30No.
16:31Right.
16:31Well, it's been a pleasure.
16:33And I'm sure we'll see you again.
16:35I'm sure we'll.
16:36I'm not sure if there'll be everyone's cup of tea,
16:37but we thoroughly enjoy it.
16:38Yeah, it's like being in a carry-on film in France, really.
16:42It's been quite funny, hasn't it?
16:44It's been interesting, yeah.
16:47Seem to have liked it.
16:48What were they not to like?
16:50Come on, Steve.
16:54You know, my friend, it's time to leave.
16:56Oh, my friend.
16:57Can you enjoy yourself?
16:58Oh, hey!
16:59Thank you very much.
17:01They are friendly people, very sympathetic people,
17:04and they will do the job, I'm quite sure.
17:08It was perfect.
17:09Except you forgot my double.
17:11So sorry!
17:13But don't worry, I took some...
17:15some clowns and everything.
17:18I'm so sorry about that.
17:20I didn't see a new...
17:21LAUGHTER
17:22LAUGHTER
17:22They just have to be less stressed.
17:28They are a little bit stressed.
17:30I'm convinced that the child's on the shelf.
17:33Yeah.
17:34Look, everybody makes mistakes, there's teeth and problems.
17:36Oh, no, nothing I can do.
17:38Nothing you can do.
17:42The judges and the guests may be gone,
17:45but the competition doesn't rest.
17:48This guy!
17:50Someone's at the door.
17:50Because another challenge has arrived.
17:54Oh, the dreaded golden envelope.
17:56Oh, it's even heavier than yesterday.
17:57Look, just get in, let's get reading it.
18:00Are you nervous?
18:01Nope.
18:02I'm ready for the next one.
18:03Here we go.
18:04Tonight, three rooms have been booked.
18:08Oh, no.
18:10And all guests would like to be served dinner.
18:13Dinner must be three courses, be locally sourced,
18:16and there needs to be a vegetarian option.
18:18Right, OK.
18:19Guests will check in between three and four.
18:22Dinner must be served at six
18:23and finish no later than eight.
18:25Right, OK.
18:25Let's move.
18:26All right, we'll have a plan.
18:28This challenge could be the turning point for the hosts.
18:36Designed to separate the dreamers from the contenders
18:39and give the judges a glimpse of who might truly thrive
18:42as a B&B owner.
18:45Evening meals in a B&B are highly profitable
18:49for bringing in more income.
18:52It's working out your ingredients,
18:54your cost per person.
18:56At the end of the day, it has to be good.
18:58But you want to make as much profit as possible.
19:02We're going to do a chicken tikka curry.
19:05What I'm thinking, Steve,
19:06is that I go down to do the shop,
19:09get the chicken from the butchers,
19:11and then all the other stuff I can get from the supermarket.
19:14In terms of the dinner offering,
19:16we will be looking for something that represents the area.
19:20Also, I think it is very important for the host
19:22to include local produce as much as possible.
19:26What are we thinking of making?
19:27Any ideas?
19:28I did think maybe mascarpone chicken.
19:31Okay, the only issue I have with that is it's Italian.
19:35It's European.
19:36Yeah, I do.
19:37Fine.
19:37I would hope that they had shopped locally
19:42and they'd shopped seasonally
19:44so that it would embed in you,
19:47the fact you're in this part of France.
19:49That would be superb.
19:51Does it have to be French?
19:54No, it doesn't have to be French.
19:56Do lasagna.
19:57Do lasagna?
19:59Would you have time to do lasagna?
20:00Yeah.
20:01Your lasagna is a cracker.
20:02Okay, so do you want to go shopping?
20:04Yeah.
20:04And I'll stay here and clean?
20:05Yeah.
20:06Perfect.
20:06Woo-hoo!
20:07Right, let's do it.
20:09Right, I'm off.
20:10Let's go.
20:11But time is not on their side.
20:16All right, take your time.
20:18Better hurry up.
20:19Why is there always a tractor in front of you
20:21when you're in a hurry?
20:23Nothing like pressure.
20:25Let's get to the butchers.
20:27I think it's just soon anyway.
20:29At 3pm, the judges will be knocking on the door.
20:33Probably be flying by the seat of our pants.
20:35And they'll be watching to see who holds it together.
20:41A butcher just doesn't sell beef.
20:43Right, we need to get somewhere that sells beef.
20:47Butcher, meat, sausage.
20:50No.
20:51And who is starting to crack?
20:54Pardon, my French is...
20:55Petit peu.
20:56Petit, petit, petit peu.
20:57Chicken breast.
20:58Blanc de poulet.
20:59No.
21:00Chicken.
21:00Yeah.
21:01Piment.
21:02Okay, chilli.
21:04Chili.
21:04Yeah, oui, oui, oui.
21:05Oui, oui, oui.
21:07You said 55.
21:08Do I get a discount because I bought all that?
21:11Great.
21:12Plan B.
21:13Your destination is on the right.
21:25In rural France, the pressure's on three couples
21:29to prove they have what it takes
21:30to win the B&B of their dreams.
21:34Au revoir.
21:34Ah, being a pleasure.
21:38Right, that's it.
21:39Need to get to cart, supermarket.
21:41The hosts are getting ready to welcome a full house of guests.
21:46You're going to mark it all again.
21:48As well as preparing for their first ever evening meal service.
21:52I usually do one big meringue.
21:55I'm not sure I've even done this before, but, you know, I'm doing Nicola portions and thinking
21:59that everyone eats the amount that I eat.
22:01I think Michelle's taking the easy route, but it's nice to just have the place to myself for a moment.
22:10Three days in the rookie hosts are discovering life in a B&B isn't for the faint hearted.
22:21I'm coming back.
22:22Probably about 15 minutes.
22:23And did you get a single sheet?
22:24I've got a single sheet and a pillow.
22:25All right, that's fine.
22:26The washing machine broke last night and the laundry's had to go all over the place to get redone.
22:33Look at him.
22:34Look at him, let's see.
22:35Everything's been calm.
22:36I hope he's cracked on, I'm telling you.
22:39Oh, he has.
22:40Oh!
22:41He's put it on clothes as well as washing line.
22:44Wow!
22:45Hello!
22:46Yeah, me and Michelle.
22:48But the heat of heat week is about to be turned up.
22:53The judges have arrived.
22:56And at this stage in the competition, they want to see just who is cut out for life as a
23:03B&B host.
23:04This room looks amazing.
23:05Well done.
23:06Come here, love.
23:07You're all right.
23:08Are you all right?
23:09So we've done them two.
23:10Was that a moment?
23:11That was a moment, yep.
23:12Yeah, that's it.
23:13Moment finished.
23:14You ready?
23:15All right, let's have a little.
23:16See what it is.
23:17Hello.
23:18Hello.
23:19Hello.
23:20Hello, hello.
23:21Who coming?
23:22How nice to meet you.
23:23I didn't think there was anybody in.
23:24Sorry.
23:25I'm Rob.
23:26This is Jackie.
23:27Bonjour.
23:28Hello.
23:29Hello.
23:30Hello.
23:31Hello.
23:32How are you feeling so far?
23:33Yeah.
23:34Good.
23:35Yeah.
23:36You got a bit stressed this morning, darling.
23:37Me?
23:38Yes.
23:39The washing machine broke, but hey.
23:40Oh, really?
23:41It's all right.
23:42It's all right.
23:43It's fine.
23:44I mean, yeah.
23:45These things intend to try you, hey.
23:46We know the limitations, so you're not going to be judged.
23:47All you can do is say, this has happened.
23:48Yeah.
23:49Look, if you tried to blag it, we'd have known nobody's perfect.
23:50No.
23:51Well, we try, but...
23:52But as the guests start to arrive...
23:53Hello.
23:54Hello.
23:55Hello.
23:56Hi there.
23:57Hi there.
23:58Come on in.
23:59Can you see me too?
24:00Yeah.
24:01What's your name?
24:02My name is Colleen.
24:03Colleen.
24:04Hi, yeah.
24:05I'm Roy.
24:06The hosts need to prove they can keep calm when chaos descends.
24:07Hello.
24:08How are you?
24:09You all right?
24:10I'm Roy.
24:11That's all right.
24:12That's all right.
24:13I'm not going to be judged.
24:14I'm not going to be judged.
24:15All you can do is say, this has happened.
24:16Yeah.
24:17Look, if you tried to blag it, we'd have known nobody's perfect.
24:19No.
24:20Well, we try, but...
24:21But as the guests start to arrive...
24:22Hello there.
24:23Hi there.
24:24Come on in.
24:25Nice to meet you.
24:26Yeah.
24:27What's your name?
24:28My name is Colleen.
24:29Colleen, hiya.
24:30I'm Roy.
24:31The hosts need to prove they can keep calm when chaos descends.
24:34Oh, how are you?
24:35You all right?
24:36I'm Roy.
24:37That's Nicola.
24:38Nicola, hello.
24:39Nice to meet you.
24:40Do you just want to go into the lounge and have a drink?
24:41Yeah.
24:42For coffee or tea or...yeah?
24:43Mm-hmm.
24:44And Andrew and Brennan are keeping a close eye on how Nicola and Roy deal with a crisis.
24:49We've had a little bit of a disaster this morning.
24:52So the washing machine broke down.
24:54So we've been a bit behind in the laundry.
24:57So your rooms are...
24:59One will be ready very shortly and the other one we're just waiting for other things to dry.
25:03So I apologise for that.
25:05Would anybody like some fresh tea or coffee?
25:08To your coffee or cold drink?
25:10Homemade coffee cake?
25:12Made first this morning?
25:13Oh, maybe just a little.
25:14Okay.
25:15All right.
25:16No problem.
25:18The bed line is ready now so I'm going to quickly make the bed while Roy go to tea.
25:24She's stressed out a bit.
25:25But hey-ho.
25:26This has given me the realisation that we have to have double linen.
25:31There you go.
25:32Thank you very much.
25:33And there's coffee.
25:34Thank you very much.
25:35You're welcome.
25:36Just get rid of these.
25:37Well, how'd that go?
25:38Well...
25:39Well done.
25:40They accepted.
25:41I actually feel better now that I was honest and said it rather than true.
25:42Well done.
25:44Than scooting up the stairs with laundry hidden under me.
25:45Yeah, yeah, yeah.
25:46Honesty is always the best honesty.
25:47Yeah, definitely, yeah.
25:48Thank you for your advice.
25:49I appreciate it.
25:55Than scooting up the stairs with laundry hidden under me.
25:57Yeah, yeah, yeah.
25:58Honesty is always the best honesty.
26:00Yeah, definitely, yeah.
26:01Thank you for your advice.
26:02I appreciate it.
26:05Judges have previously remarked Michelle and Steve's hosting style might not be for everyone.
26:14Come on in.
26:15Come on in.
26:16Do you want us to take your bag?
26:17Now it's Ava's turn to decide how it's landing with a full house of guests.
26:22Right, I know you wanted a single.
26:24Yeah, I'm single.
26:25Yeah, but you...
26:26Unfortunately.
26:27Yeah.
26:28Well, you've got two beds anyway.
26:32You can choose whichever you want.
26:35I can extend.
26:36Or you could just bounce on that one and then bounce on that one in your eyes.
26:40Hello.
26:41Hello.
26:42Right.
26:43Do you want to just be showing?
26:44Yes.
26:45The next guests are here.
26:46Yeah, you go see to them.
26:47And I'll see to them.
26:48And you, Steve, I'll see you in a minute.
26:49Hello.
26:50Hi.
26:51Oh, I like a hugger.
26:52And your name?
26:53Karen.
26:54Is it Joe?
26:55Hello.
26:56Do you want a hug?
26:57Yeah.
26:58Would you like a hug?
26:59Come on Joe.
27:00Like in the heart, like in the heart.
27:04Michelle and Steve have a very different style of hospitality and hosting than the other
27:09couples.
27:10Hi, I'm Karen.
27:11Hello.
27:12They have done a hug, really.
27:14The little hug.
27:15They are a lot more flamboyant, let's say.
27:20But I think it plays to their strength in this situation, especially with this set of guests.
27:26Guests seem to enjoy it so far, so let's see how that goes.
27:29I didn't have my hug.
27:30Yesterday, judges noted nerves maybe got the better of Jackie and Rob during check-in.
27:42Would you like to go up and see your room?
27:43Yeah, probably.
27:44Please.
27:45No problem at all.
27:46So Nicola will be looking to see how they cope when the pressure is dialed up.
27:51So, please get settled in.
27:53We will be on the ground floor in the kitchen, but please feel free to have an explore of
27:59the property.
28:00There is the lounge and the snug area where the dining room is, so please feel free to
28:04take a seat.
28:05We will leave you to get settled in.
28:07Thank you very much.
28:08Thank you very much.
28:09Lovely warm welcome from both of them, but they shouldn't really try to have to do
28:15everything together.
28:16I've never checked into a B&B where both of the couples have shown me to the room.
28:20Hello.
28:21Hi.
28:22Welcome.
28:23Nice to meet you.
28:24Nice to meet you.
28:25I'm Rob.
28:26This is Jackie.
28:27There's a bit of clunk still in their delivery.
28:29Treat people as if they were friends rather than guests, then everything would be a bit
28:35smoother.
28:36No.
28:37We don't have a sheet.
28:40What?
28:41You don't have a sheet on your bed.
28:42No, you don't.
28:43I've just got a mattress cover.
28:45A mattress cover.
28:46When I was looking in the room, which is lovely, I noticed I didn't have a sheet on my bed.
28:52I've got a mattress cover and a duvet, but for some reason, there was a sheet missing.
28:58Been admitted.
28:59No worries.
29:00Jack, we'll sort that out for you.
29:01Cheers, thanks.
29:02Before you get up to bed tonight.
29:03Lovely.
29:04Thanks for letting us know.
29:05No, it's fine.
29:06There's no sheet on his bed.
29:09Slightly chaotic, as they say up north.
29:14I'm just ironing the sheet as we speak.
29:18Well done, folks.
29:19You're doing great, Jackie.
29:21No, I'm not.
29:22You are?
29:23I have your room ready at long last, if you like to come ahead.
29:30As the last of the guests check in to the B&Bs...
29:33Oh, it's pretty.
29:35I think it'll be served at six.
29:37Six o'clock.
29:38Is that all right?
29:40I hope it's having nice.
29:41You're going to love it, trust me.
29:43For the hosts, the real challenge is just getting started.
29:47Their three-course supper is a chance to showcase their culinary skills.
29:52I can't give any secrets away on my lasagna.
29:56That's like giving away your firstborn.
29:58Are you going to be ready for six?
29:59Yep.
30:00Can I taste the soup and make sure it's right?
30:01Yeah.
30:02It gets a wee bit thin.
30:04It's beautiful.
30:05Add a meal that's thicker, too.
30:06No, a soup meant to be a soup, not a stew, love.
30:07And give hosts an edge in the competition.
30:08Curry's in.
30:09So that'll take an hour.
30:10What time's your soup ready, Steve?
30:11I'm simmering it down now.
30:12This is waffle-berry pudding.
30:13Basically, it's waffles, white chocolate, raspberries or strawberries, and then creme fraiche.
30:19I might not be a chef, but I'm telling you now, they'll enjoy it, and that's all that matters, really.
30:24Got to get these desserts in the oven now now, haven't I?
30:26All right.
30:27Well, I can sort this out.
30:28Have we ever cooked for this many people before?
30:29Just for family.
30:30We just cook for kids, really, don't we?
30:31We do.
30:32This lemon parfait.
30:33You do.
30:34It's.
30:35It's all that's always good.
30:36It's so nice.
30:37Okay.
30:38Let's see.
30:39All right.
30:40Let's see.
30:41Let's see.
30:42All right.
30:43Let's see.
30:44Good.
30:45All right.
30:46That's all.
30:47I can do all the stuff.
30:49I've heard some in my hand here.
30:51All right.
30:53parfait with summer berries oh well what's that chill for three hours
31:02that's fine the tables are set the diners are hungry just quickly go around
31:10them playing
31:12give them little glasses for a while yeah are we nearly done with that eight
31:16minutes yeah and for the hosts it's the meal that could change everything your
31:22starters are now served if you'd like to follow me
31:35in france the hosts are fighting to keep their place in the competition
31:41serving their first ever supper for their guests if you'd grab a seat and that and
31:46then we'll get you some soup to start with all right having served only continental
31:52breakfasts this week it's michelle and steve's first chance to prove their cooking skills
31:58tomato soup chicken tikka masala and waffle berry pudding with ice cream
32:03this is tomato and basil soup it's got vine tomatoes
32:09and then some crunchy pepper and a good handful of basil
32:17legendary
32:19there we go
32:20that will be one minute be careful it's hot you can help yourself is this local wine
32:26this is local wine
32:28so chin chin
32:30cheers cheers cheers thanks to our
32:36it's good soup yeah very tasty lots of flavor quite rustic texture as well there's a nice bites there's some
32:43vegetables in there isn't it
32:47have you finished or would you like some more no more for me but it was lovely thank you very much
32:52thank you that's very good all clean bowls see if you can get clean plates we need some coriander on here sprinkling on i've got my flatbread on
33:05perfect oh la la there you go i'll put this in the middle let's dig in okay
33:12let's dig in it looks curdled it looks like the cream has curdled in the sauce and absorbed all the
33:19moisture there so you're just left with all that uh milk protein
33:25oh wow it's got a bit of a kick
33:28yeah for a mild curry this is this is too spicy
33:31oh it's too hot for me
33:35are we enjoying it it's not too hot is it too hot for me oh is it yeah their paste is a bit more
33:42stronger their pace um so i put yogurt to tone it down and that so also you've got the cream and
33:48the yogurt yes yeah yeah yeah cream and yogurt right yeah so yeah well all right
33:56curry's a bit hot so you went down well
34:00wait so they have my waffle berry yeah oh shut up i'll make some more soup
34:09after a fraught day nicola will be looking to see if jackie and rob can keep their stresses away from
34:14the dining table thank you for joining us this evening for dinner you have locally sourced asparagus
34:21with homemade vinaigrette sauce everybody else has mushroom pate that has been obviously produced
34:28just down the road here also some fig chuckney there as well thank you when you said mushroom pate is
34:34it meat but with mushrooms in it i believe so yes do we know what the meat is i can find out for you
34:40thank you enjoy thank you very much is this the sort of thing you were expecting for dinner yes it's
34:48very french the passé obviously is very french i think it's lovely it's nice i'm sure you're all
34:55jealous of my asparagus it's very nice what is it cooked for it's cooked nicely done it's got a nice
35:01bite to it yeah yeah i like that yeah okay finding a guesser i'm not gelling with some of them to be honest
35:09with you but they're guests they're not my friends are they cooked yeah they're well cooked yeah feel
35:19like i'm a bit of a waitress tonight obviously oh that's what we are aren't we all right how do you
35:25feel the atmosphere is in the house you're feeling comfortable and yeah i feel i feel that there's
35:30some pressure i can feel some nerves but on and on i just think they're genuinely nice people
35:35oh and i'm ready for my main course now yeah good evening here is your main meal for you this looks
35:41lovely so we've got mascarpone chicken oh lovely with roasted potatoes and peppers the uh chicken's
35:50locally sourced from a little butcher down the road and chickens look like being on steroids you know
35:56absolutely massive might have a little bit of a kick to it so just be careful
36:05oh it's spicy oh wow it has a definite kick to it i like spice but it's on my limit i've got spicy
36:12pasta and i love it i think it's nice but i wouldn't want any spicier well i don't like black pepper or
36:18spice and i'll start pulling faces in a minute i actually put that i don't like spicy food really yeah
36:26i think he slipped with the chili i think he just put too much in by accident yeah i'm hoping tomorrow i'll be
36:31fine nicola and roy have opted to serve their own signature dishes it's sweet potato soup and are the
36:44only hosts embracing the traditional french guest house practice of dining alongside their guests
36:50so may i ask did you all the ingredients bought locally yeah very good where do you buy them there's a
37:00shop up there's just up in the little street i don't know the name of it okay sorry roy did you make this
37:05do you like it do you like it i made it no it's good roy made it thank you very much
37:17this is a lot less stressful than breakfast right for you
37:24voila watch these plates are quite hot now we're having lasagna folks
37:28oh oh ladies first and then i give a gentleman sorry i didn't think that
37:38this is lovely thank you thank you you're very welcome very tasty very tasty
37:47everything went well and everybody was happy so done in fact i think it's the only time in my
37:51career i've done a table check while sitting at the table random question why did you choose an italian
38:01meal yeah in france well one of my specialities is lasagna and i can do it off the cuff so i didn't
38:08want to let anybody down by giving them something horrible one of my friends he's got a picture of my
38:13lasagna as a screensaver because he says it was the nicest so well thank you more wine that'd be great
38:23okay i think it's always a very clever decision to go with what you're comfortable cooking you don't
38:30need any apologies this is what i cook and i cook this well it was delightful
38:36as desserts are served it's the last chance to leave their guests with a sweet impression
38:41there you go alex thank you you're very welcome wow you have a little meringue with fresh cream
38:50strawberries and it's just dusted with ice and sugar they're all local strawberries as well yeah yeah
38:55place up there place up there but you can't remember what it's called do you know that really good
39:01thank you thank you would anybody like any desserts yes please this is a lemon parfait
39:10with fresh mixed berries sprinkled with some icing sugar it's very runny and i can still taste the egg
39:19so yeah it's not set i'd eat another andrew's eating it andrew's like a blooming hoover could you like mine
39:28but you're not gonna have it
39:31and mine as well we're lining them up for you andrew
39:37thank you very much i've not given you too much because it's very uh rich okay this has got like white
39:43chocolate strawberries so yeah that's what waffle berry pudding yeah took in it's gonna go cold
39:51is everyone enjoying it yeah yeah i like it it's not too much white chocolate you can just get that
39:57hint of vanilla with the white chocolate it is good the hosts have done all they can there was empty
40:06plates everything was cleared and yeah i'm really happy with that i'm happy with the whole dinner yeah
40:11do you know what yeah i think i think we might be going home yeah we're definitely going home
40:16yeah i feel a bit miffed yeah but lesson learned don't do a curry in france
40:25but the judges verdicts on the day's events are already sealed i'll see you out nicola
40:30and at this pivotal stage in the competition it's time for them to decide who's beginning to pull
40:39ahead in the race for finals week
40:44what a day what a day what a long day i think we got off okay nicola and roy they went with what they
40:54knew that it was pretty much an italian meal there was a lasagna there was a pasta dish for the vegetarian
41:00and we thought have they been blagging the fact that they can cook but he knew the recipes inside
41:07out there's something that's on his repertoire he could knock them up straight away and do you know
41:13it's good home cooked food and what else do you want in a bnb in rural france they were really really
41:20wise to stick with what they knew how to cook the service was faultless it was a sweet evening
41:25and yourself nicola not not such a sweet evening oh dear oh dear what happened well the check-ins
41:34were fine they were polite they were lovely she was obviously quite nervous there was also a bed sheet
41:40missing this afternoon oh no for andrew he third time then he opened up his duvet and there was no bed sheet
41:48no come on shall we move on to good of better news tell us about the dinner the main course was a chicken
41:57with a mascarpone sauce unfortunately rob had gone a bit bananas on the chili even though one of the guests
42:05had said they didn't like spicy food is there any good news in the dessert no the the dessert was a lemon
42:14posset nice fruit on top uh beautifully presented but immediately it was obvious that it hadn't
42:21set she didn't realize she had to cook it and then chill it sadly reeks of lack of preparation oh hugely
42:28yes ever do you have better news please tell me you have better news you know i had a lovely experience
42:34at steve and michelle's house today they were prepared they were ready guests arrived at the same time
42:40and they handled it brilliantly it just felt like a very um relaxed arrival actually and tell us about
42:48the dinner well there was some ups and downs started strong with a soup which steve made and it was served
42:55hot nicely seasoned the main course was a curry on paper uh no the sauce just curdled yeah which was very
43:05disappointing and to top it off it was on the spicy side and a couple of the guests couldn't finish their
43:10curry as well maybe they used the same chili sauce yeah did they ask for any feedback they didn't ask
43:18for feedback there's a fault in not acknowledging it there well i would say so yes maybe cooking isn't
43:23the strongest form for michelle and steve but i think that's worth knowing where their weaknesses lie
43:29yeah all the couples have had to dig deep to survive their toughest day yet
43:37i'd love to be a fly on the wall to see how all our meals went tonight and what the care i hope to do
43:42well but i hope we do better absolutely i know everybody's probably going through the same things
43:49but but listen you've done awesome today yeah so have you though you've done awesome today as well
43:57i think it probably has been the hardest day but do you know what steve
44:01we're nearly there call it a night you know it's not going to happen don't you well i've had enough
44:06because i'm going to bed anyway so if you want to do a list you do a list because i'm going to bed
44:10but the pressure doesn't ease by the end of the week for one couple the dream will be over
44:21tomorrow is going to be a very very full-on and interesting day it's going to either make them
44:28or break them we'll find out yeah next time my blood pressure must be a full breakfast table for the
44:37hosts this table is not big enough it's going to have to do it we're all out of milk currently
44:42sitting outside the supermarket and an eventful challenge oh they found it brings out their
44:49fighting spirit oh god guess it all goes wrong you're still covered we are at which point do we start
44:56to panic oh i'm gonna make this so strong that she'll wish you never asked for it
45:07so
45:12so
45:14you
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