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The Great B&B Challenge Season 1 Episode 3
#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.
00:06Can'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.
00:44Evergena, 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, nobody's perfect.
01:17Whoa!
01:18Grabbing.
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.
01:25I'm flagging.
01:27Oh, God.
01:28Do they have a problem?
01:33Not sure if hospitality's for them.
01:36Previously...
01:37This is a lazy man's way of making home this.
01:40The hosts served their first breakfast.
01:42What's that, Steve?
01:43Is this a rose?
01:44Yes!
01:45Crunch toast.
01:46It's a bit too runny.
01:48And an early arrival...
01:50Oh, so what time are you coming?
01:52We're welcoming them with open arms.
01:54Exposed floors for everyone.
01:57Unfortunately, I forgot to do back up this.
02:00This is one of our welcome gifts.
02:02It looked like a castrated cat.
02:13Early morning in the dordogne.
02:16Another day.
02:17Another dollar.
02:18Well, it's not a dollar, it's another euro.
02:21Ha!
02:22Now, halfway through heat week, the pressure is on for the hosts to raise the bar.
02:28I made Holliday's sauce this morning at half past five.
02:31I just threw it out at a quarter to six.
02:34It's split.
02:36The thing that will carry us through the competition is we're both good chefs.
02:40You know, we know about food, we know about the audience.
02:43Well, we make mistakes too.
02:44We do make mistakes.
02:45Yeah.
02:48Is there another one?
02:50But there's no competition.
02:52That's rude.
02:53I'm being serious.
02:55Can you see that little touch where it's the apple?
02:59Apple juice.
03:00I think the biggest competition to us is Nicola and Roy because we're not going to compete with a chef.
03:06But because we're good at hosting and who we are, personality-wise,
03:10it's actually made us more determined because this is the dream.
03:15It's a little bit different, isn't it, looking out there at the rain than it is in England.
03:21It's probably a lot more stressful than I thought, but we'll push it on regardless, you know.
03:26Everybody's had their highs and it's difficult.
03:29It's the nature of the beast, isn't it?
03:30It's a competition.
03:31You won't be diplomatic if they get the keys and we don't.
03:33No.
03:34I'll be plunging them in the pool.
03:35Yeah, exactly.
03:43It's been an early start for the hosts and the kitchens are in full swing.
03:49Hello.
03:50Good morning.
03:51How are you?
03:52Good morning.
03:53How are you?
03:54Did you sleep well?
03:55Yeah, I'm very well.
03:56Good morning, ladies.
03:57Look at that.
03:58Wow.
03:59Dream breakfast.
04:00Guests are arriving for breakfast and so are the judges.
04:06How are you?
04:07Very well indeed.
04:08It's now part of the daily drill for the hosts.
04:13But each day they need to show progress or risk falling behind.
04:17What cake have you rustled up this morning?
04:20Coffee cake.
04:21That's coffee.
04:22The minute you walk in, there's that wonderful home-baking smell.
04:26Good.
04:27Good.
04:28Good morning.
04:29Good morning, my new friends.
04:31Good morning.
04:33Are we ready for this beautiful breakfast?
04:34I certainly am.
04:35Right?
04:36Right?
04:37Michelle and Steve's hosting style has so far sparked discussion with the judges.
04:41Bonjour.
04:42Bonjour.
04:43Good morning, everyone.
04:44Good morning.
04:45Andrew and Brennan are observing how it lands with their guests.
04:48Blueberries, strawberries, yogurt, fresh orange juice, and of course.
04:54Oh, wow.
04:55Look at those pastries.
04:56Oh, wow.
04:57I think people really underestimate just how intense a bed and breakfast can be.
05:04You need to be able to balance yourself to everyone that walks through the door.
05:09It's a fine balance of not being too much and not being enough.
05:15That bread's amazing, so it's been all from this morning.
05:18It's been downed.
05:19I was the first in the shell.
05:21The local patisserie?
05:22Yes.
05:23I went down this morning.
05:24Have you been flirting?
05:25Well, she let me in like this.
05:27You still didn't get an extra croissant, though.
05:29Did you?
05:30No, but I got a nice strawberry tea out for free.
05:35Would you like a slice?
05:36Some of the baguettes, please.
05:37That's it.
05:38Not a problem.
05:39Would you like a big one or a small piece?
05:46Despite disappointing feedback yesterday, Nicola and Roy are sticking with the same menu.
05:51hoping to get it right with their judge, Nicola.
05:56Morning.
05:57OK, so the hot breakfast is French toast, bacon and maple syrup.
06:01Others, eggs benedict.
06:03Eggs benedict.
06:04Eggs benedict.
06:06Well, I'm going to then try the French toast.
06:08French toast.
06:09French toast.
06:10OK.
06:11Thank you, Nicola.
06:14I won't worry too much if they make some mistakes.
06:16What's the tomatoes for?
06:18The eggs benedict.
06:20But it's very important to maintain a calm composure and with humour.
06:27The opposite of Basil Fawlty.
06:31Remember to drain your eggs off this morning?
06:34Yes.
06:36Well, you know what I mean.
06:37You don't want watery muffins.
06:39Shower good this morning.
06:40Yeah.
06:41Water.
06:42Yeah.
06:43The only joke, I didn't have my towel.
06:45So you didn't have a towel in your bathroom?
06:50I hope you didn't see me nude on the stairs.
06:56Did you actually go downstairs?
06:57Yeah.
06:58In the nude?
06:59Nude.
07:00Oh dear.
07:06Stop fussing so much because she's going to get cold.
07:08Be fine.
07:09When you do the next one, I can take it out so it doesn't get cold.
07:14One plate at a time?
07:15No, I'm not doing one plate at a time.
07:16Who takes one plate at a time?
07:22French toast?
07:23Oh, yeah.
07:24Thank you very much.
07:25Oh.
07:26Put your maple syrup on the side there.
07:28Oh.
07:30This is our service.
07:31Thank you very much.
07:32You wish.
07:33Just come on, Roy, because they're going to be finished and these are going to eat and
07:40it looks really bad.
07:41Calm down.
07:42Calm down.
07:50After triumphing with their breakfast yesterday, Jackie and Rob are stepping things up.
07:56Breakfast is ready to be served, if you'd like to come through to the dining room.
08:01If you'd like to take a seat here, Ava, if you'd like to come around here.
08:08They've introduced a menu to Ava and the guests that reflects what makes their B&B unique.
08:14We'll be looking for a horse that's prepared, that's not in a rush, that's there to help,
08:19there to serve, awake and ready and prepared for the guests' arrival.
08:24Our USP is?
08:26Well, it's to eat a bit more healthy, you know, there's a sports nutritionist.
08:30OK.
08:31Just taking away that sausage and bacon and all the fried stuff, really.
08:35You know, it goes against what we do.
08:36We don't do it indoors.
08:37That's lovely.
08:38So, we have homemade fresh pork and banana muffins and then we have what you made.
08:44They're a Greek yoghurt parfait, so there's obviously Greek yoghurt in it.
08:48There's granola, there's fresh fruit and this will give you a good source of protein, calcium,
08:55and it will keep you going through the rest of the day.
08:57If you'd also like some toast, please let us know.
09:00But for the hot item, we will be doing scrambled eggs or mushrooms with grilled peppers.
09:06Well, I hope you enjoy.
09:08We will.
09:12I don't normally eat yoghurt or anything like that at all.
09:17It's really nice.
09:20So, what do you think of the starter they chose for us today?
09:23I think it's very nice.
09:25Yeah.
09:26You feel like you have to eat it because it's already set there for you.
09:29They could maybe put them in the centre of the table and then you could choose to take one if you wanted or not.
09:34True.
09:35Like you said, the way it's presented, if the guest did not want to eat it, it would go to waste.
09:39Yeah.
09:40Yeah.
09:41You okay?
09:42Yeah.
09:43The tea looks...
09:44We should have tried it out first.
09:46Well, we didn't.
09:47It was supposed to be the large mushrooms.
09:50Yeah.
09:51Right?
09:52And we couldn't get them.
09:53The pressure for perfection is on.
09:56All right, let's just get it up.
09:57Obviously, time is an issue because the guests should be checking out, but you're nearly done, aren't you?
10:01Yeah.
10:02And while some are keeping it cool...
10:04Would you like some more coffee?
10:06Because you're a lovely one out, yeah?
10:11Others are feeling the heat.
10:13Get it out right, please, because they're going to be finished and it looks really bad.
10:17People are not eating the same time.
10:19That would annoy you.
10:20You'd complain.
10:21If you'd put the crack on up.
10:22You're not putting them up on the f***.
10:23I'm going to f***ing finished.
10:24Give me some.
10:25Move.
10:26Give me a hand.
10:27Please.
10:41In rural France, the hosts are midway through heat week.
10:45Ooh, thanks.
10:46Can I get you anything else?
10:49Pepper, yes.
10:50How are you feeling?
10:51The stakes are rising, and so is the heat in the kitchen.
10:56Gillian and Nicola are sitting waiting.
10:58So theirs are getting cold while you're faffing around.
11:01Stop stressing, Nicola.
11:03It's done.
11:03It's over.
11:04It's over.
11:05Done.
11:06Do you mind just breaking into one of your eggs?
11:09Oh, look at that.
11:11Lovely.
11:12I'd love to know what your bun is.
11:14I would describe it more like a burger bun.
11:16What would you have used?
11:17A proper fresh roll.
11:21Well, folks, everything okay?
11:23Yeah.
11:24Lovely.
11:24It's really nice.
11:25You've been having fun in the kitchen.
11:28Just another day in paradise.
11:31Well, interesting.
11:32It's been a very warm welcome, as ever.
11:36Roy and Nicola are just such consummate hosts,
11:38but they looked not as relaxed as they were yesterday.
11:42I got that feeling of sort of slight tension.
11:45They really were trying hard, and it just didn't quite come off.
11:50Well, I'll do breakfast in the morning.
11:53I'll do a few months.
11:56But would you make the whole day sauce?
11:58You'd do the breakfast.
11:59After praise for their healthy breakfast yesterday, Jackie and Rob are testing out a new hot option.
12:12Do ladies first.
12:14Let's play it the right way.
12:15So, is there a recipe you tested before, then, Rob?
12:18No.
12:18Do you know what?
12:19For me, it's just not 100% I would like it.
12:22We couldn't get the big field mushrooms, you know, which is what we'd really like to do them up.
12:26But try it.
12:27It's good for us to get feedback.
12:33I thought this was tomato, but it's actually red pepper, isn't it?
12:35Yeah.
12:36You're not keen on red pepper, are you?
12:37No, I can't eat peppers or scrambled eggs or mushroom.
12:43Okay.
12:44Obviously, there's an issue with the order.
12:47Yeah.
12:47I mean, I think it's a good option, but it's not something that will work for everybody.
12:51Yeah, I know they're USPs, health-conscious, et cetera.
12:55Yeah.
12:55But you do feel a little...
12:57Mm, thank you.
13:02They took into account their USP, tried to bring some homemade elements there.
13:07However, as Rob said, his scrambled eggs were not quite up to his expectations.
13:12And, yes, the tomato in the mix did make the scrambled eggs a little greyish in terms of the colour.
13:18There's still scope for improvements.
13:20Everything we've done this morning, the muffins, the parfait, and the hot, we have never done before.
13:26No.
13:26Okay, you're not a chef, so tomorrow we'll do it a little bit different, so then roast the tomatoes, and we'll put them on the side.
13:33So, really don't worry.
13:35Sticking to their simple continental offering has allowed Michelle and Steve time to bring something extra to the breakfast table this morning.
13:46Right, Steve was doing the magic with you all last night, okay?
13:50Okay, we have got Alison going to do it.
13:55Yep.
13:55Now, would you like some help with it?
13:57I'd like a beautiful assistant, please.
13:59Right.
14:00Are you going to do it, then?
14:01Are you talking to me?
14:04Right, I'm already done.
14:05So, elastic band number one, you put in your fingers like this.
14:08Yeah.
14:08Yep.
14:09Elastic band number two, you lay on the palm of your hand like that.
14:11And then you go over the top of the band like that, and just pick up the other elastic band together.
14:18You can't get them out in any way, can you?
14:21No.
14:22No?
14:22Stretch, stretch, stretch, and then it comes apart.
14:26Alison's crack tape.
14:28Woo!
14:28That's the trick.
14:31That's magic.
14:32Yes.
14:33You are going to be famous, the new Debbie McGee.
14:36No, that's me, isn't it?
14:39We've had the funniest breakfast ever, I think.
14:45Magic.
14:47Sordidness.
14:47Amazing service.
14:49And I think that's the clever thing about doing such a simple menu, is go with your best of best ingredients and focus on the guest experience, really.
14:58There's a lot of energy at breakfast.
15:00I'd probably want to come back.
15:02Yeah, I think we would.
15:03Yeah.
15:03Right, I hope you've all enjoyed your breakfast, and you've got full bellies.
15:08We've had a full belly laugh.
15:12The judges have their own opinions on breakfast, but it's the guest's verdict that counts.
15:21Magic tricks.
15:22We liked the magic tricks, didn't we?
15:23Before checkout, everyone leaves their feedback, which will be vital information for the judges in their final decisions.
15:30I think Rob probably overshared a little bit with the struggles about whether he could find certain products at the supermarket.
15:42Whatever happens that you're on holidays, you don't need to know about the struggles.
15:47Off to another one tonight.
15:49You're off to the other teams.
15:50Yes.
15:50We've set the bar high.
15:51We've set the bar extremely high.
15:54Bless you.
15:54I see Michelle and Steve have been really very, very great hosts.
16:10We're very sorry to go.
16:11Oh, are you?
16:12Oh, that's what we like to.
16:13Give us a no-go.
16:14That's lovely.
16:16Breakfast this morning was superb, wasn't it?
16:18Absolutely, yes.
16:18I mean, there wasn't anything new that we could fold from far on breakfast.
16:22Yeah, really nice.
16:23Come here, yeah.
16:24Yorkshire home.
16:25And then I'm going to get your stuff for you.
16:27Come on, Janine.
16:28I don't do hugs.
16:30I don't do hugs.
16:30She's not a hugger.
16:31I'm not a hugger.
16:32I'm a hugger.
16:32I'll hug anything and anyone, but she doesn't even hug me.
16:35No.
16:36Right, well, it's been a pleasure.
16:38And I'm sure we'll see you again.
16:40I'm sure we will.
16:41I'm not sure if the day everyone's covered to see, but we thoroughly enjoy it.
16:43Yeah, it's like being in a carry-on film in France, really.
16:47It's been quite funny, hasn't it?
16:49It's been interesting, yeah.
16:50It seems to have liked it.
16:54What are they not to like?
16:55Come on, Steve.
16:59You know, my friend, it's time to leave.
17:01Oh, my friend.
17:02You enjoy yourself?
17:03Oh, hey!
17:04Thank you very much.
17:06They are friendly people, very sympathetic people, and they will do the job, I'm not quite
17:12sure.
17:13It was perfect.
17:14Except you forgot my double.
17:16So sorry!
17:18But don't worry, I took some...
17:20I'm so sorry, my dad.
17:25I didn't see a nook.
17:28They just have to be less stressed.
17:33They are a little bit stressed.
17:35And I'm convinced that the child's on the shelf.
17:38Yeah.
17:39Look, everybody makes mistakes.
17:41There's teeth and problems.
17:42Oh, no, nothing I can do.
17:43Nothing you can do.
17:47The judges and the guests may be gone, but the competition doesn't rest.
17:54Let's get out.
17:55Someone's at the door.
17:57Because another challenge has arrived.
17:59Oh, the dreaded golden globe.
18:01Oh, it's even in here than yesterday.
18:03Look, just get in.
18:03Let's get reading it.
18:05Are you nervous?
18:06No.
18:07I'm ready for the next one.
18:08Here we go.
18:11Tonight, three rooms have been booked.
18:13Oh, no.
18:15And all guests would like to be served dinner.
18:19Dinner must be three courses, be locally sourced, and there needs to be a vegetarian option.
18:23Right, OK.
18:24Guests will check in between three and four.
18:26Dinner must be served at six and finish no later than eight.
18:30Right, OK.
18:31Let's move.
18:32All right, we'll have a plan.
18:36This challenge could be the turning point for the hosts.
18:41Designed to separate the dreamers from the contenders
18:44and give the judges a glimpse of who might truly thrive as a B&B owner.
18:50Evening meals in a B&B are highly profitable for bringing in more income.
18:57It's working out your ingredients, your cost per person.
19:01At the end of the day, it has to be good, but you want to make as much profit as possible.
19:07We're going to do a chicken tikka curry.
19:09What I'm thinking, Steve, is that I go down to do the shop, get the chicken from the butchers,
19:16and then all the other stuff I can get from the supermarket.
19:19In terms of the dinner offering, we will be looking for something that represents the area.
19:25Also, I think it is very important for the host to include local produce as much as possible.
19:29What are we thinking of making? Any ideas?
19:33I did think maybe mascarpone chicken.
19:36OK, the only issue I have with that is it's Italian.
19:40It's European.
19:41Yeah, I do.
19:42Fine.
19:43I would hope that they had shopped locally and they'd shopped seasonally so that it would embed in you,
19:52the fact you're in this part of France. That would be superb.
19:56Does it have to be French?
19:59No, it doesn't have to be French. Do lasagna.
20:02Do lasagna? Would you have time to do lasagna?
20:05Yeah.
20:06Your lasagna is a cracker, OK? So, do you want to go shopping?
20:09Yeah.
20:09And I'll stay here and clean?
20:10Yeah.
20:11Perfect.
20:11Woo-hoo!
20:12Right, let's do it.
20:14Right, I'm off. Let's go.
20:18But time is not on their side.
20:21All right, take your time. Don't hurry up.
20:23Why is there always a tractor in front of you when you're in a hurry?
20:28Nothing like pressure.
20:30Let's get to it, butchers. I think it's just soon anyway.
20:34At 3pm, the judges will be knocking on the door.
20:38Probably be flying by the seat of our pants.
20:42And they'll be watching to see who holds it together.
20:46A butcher that doesn't sell beef?
20:48Right, we need to get somewhere that sells beef.
20:52Butcher, meat.
20:53Sausage.
20:55No?
20:56And who is starting to crack?
20:59Pardon, ma francais is...
21:00Petit peu.
21:01Petit, petit, petit peu.
21:02Chicken breast.
21:03Blanc poulet, si?
21:04No.
21:05Chicken?
21:05Yeah.
21:06Fiment.
21:07OK, uh, chili?
21:09Chili.
21:09Yeah, oui, oui, oui, oui, oui, oui.
21:1217,55.
21:13Do I get a discount because I bought all that?
21:16Wait, flamby.
21:18Your destination is on the right.
21:20In rural France, the pressure's on three couples to prove they have what it takes to win the B&B of their dreams.
21:38Au revoir, being a pleasure.
21:40Bye.
21:40Right, that's it.
21:44Need to get to cart supermarket.
21:45The hosts are getting ready to welcome a full house of guests.
21:51You're going to mark it all again.
21:53As well as preparing for their first ever evening meal service.
21:57I usually do one big meringue.
22:01I'm not sure I've even done this before, but, you know, I'm doing Nicola portions and thinking that everyone eats the amount that I eat.
22:06I think Michelle's taking the easy route.
22:10But it's nice to just have the place to meself for a moment.
22:18Three days in, the rookie hosts are discovering life in a B&B isn't for the faint-hearted.
22:24How far are you off from coming back?
22:27Probably about 15 minutes.
22:29And did you get a single sheet?
22:30I've got a single sheet and a pillow.
22:31All right, that's fine.
22:33Washing machine broke last night and the laundry's had to go all over the place to get re-done.
22:39No charm, let's see.
22:40Everything's been calm.
22:42I hope he's cracked on, I'm telling you.
22:45Oh, he has.
22:45Oh!
22:47He's put it on clothes as well as washing line.
22:50Wow!
22:51Hello!
22:52Yeah, me and Michelle.
22:53But the heat of heat week is about to be turned up.
22:59The judges have arrived.
23:02And at this stage in the competition, they want to see just who is cut out for life as a B&B host.
23:10This room looks amazing.
23:12Well done.
23:13Come here, love.
23:14You're all right.
23:15Are you all right?
23:16So we've done them two.
23:17Was that a moment?
23:18That was a moment, yep.
23:19Yeah, that's it.
23:20Moment finished.
23:23You ready?
23:24All right, let's have a look on.
23:25See who it is.
23:27Hello.
23:28Hello.
23:29Hello, hello.
23:30How nice to meet you.
23:31Is anybody in?
23:32Sorry.
23:33I'm Rob.
23:33This is Jackie.
23:37Bonjour.
23:38Bonjour.
23:40Je m'appelle Michelle.
23:41Bonjour.
23:41Je m'appelle Yvan.
23:42Je m'appelle...
23:43Stéphane.
23:44Stéphane.
23:45Do you want to come in?
23:48Yes, thank you.
23:50Hello.
23:50Hello.
23:50Hello.
23:51Welcome in.
23:52How are you?
23:55How are you feeling so far?
23:57Yeah, good.
23:58Yeah.
23:58You got a bit stressed this morning, darling.
24:00Me?
24:00Yes.
24:01The washing machine broke, but hey.
24:03Oh, really?
24:04Yeah.
24:05It's all right.
24:06It's fine.
24:06I mean, yeah.
24:07These things are going to try you, hey?
24:09We know the limitations, so you're not going to be judged.
24:12Well, look, all you can do is say, this has happened.
24:15Yeah.
24:15Look, if you tried to blag it, we'd have known.
24:18Nobody's perfect.
24:19No.
24:20Well, we try, but...
24:22But as the guests start to arrive...
24:28Hello there.
24:29Hi there.
24:30Come on in.
24:30Can you see me too?
24:31Yeah.
24:31What's your name?
24:32My name is Colleen.
24:33Colleen, hiya.
24:34I'm Roy.
24:35The hosts need to prove they can keep calm when chaos descends.
24:39Hello.
24:40How are you?
24:40You all right?
24:41I'm Roy.
24:41That's Nicola.
24:42Nicola.
24:42Hello.
24:42Nice to meet you.
24:43Do you just want to go into the lounge and have a drink for coffee or tea or...
24:47Yeah?
24:47Mm-hmm.
24:48And Andrew and Brennan are keeping a close eye on how Nicola and Roy deal with a crisis.
24:55We've had a little bit of a disaster this morning, so the washing machine broke down.
25:00So we've been a bit behind in the laundry.
25:03So your rooms are...
25:05One will be ready very shortly, and the other one we're just waiting for other things to do.
25:09It's dry, so I apologise for that.
25:12Would anybody like some freshness?
25:14To your coffee or a whole drink?
25:16Homemade coffee cake?
25:18Made freshness wine?
25:19Oh, maybe just a little.
25:21Okay.
25:21All right, no problem.
25:22The bedding is really nice, so I'm going to quickly make the bed when Roy does the tea.
25:31She's stressed out a bit, but hey-ho.
25:34This has given me the realisation that we have to have double linen.
25:40There you go.
25:41There's coffee, and there's coffee.
25:44Thank you very much.
25:46You're welcome.
25:47Just get rid of these.
25:50Well, how'd that come?
25:52Well.
25:53Well done.
25:55They accepted.
25:56I actually feel better now that I was honest and said it rather than...
25:58Well done.
26:00Than scooting up the stairs with laundry hidden under me.
26:03Yeah, yeah, yeah.
26:04Honesty is always the best.
26:06Honesty is always the best.
26:06Yeah, definitely, yeah.
26:07Thank you for your advice.
26:08I appreciate it.
26:14Judges have previously remarked Michelle and Steve's hosting style might not be for everyone.
26:20Come on in.
26:21Come on in.
26:22Do you want us to take your bag?
26:23Now it's Ava's turn to decide how it's landing with a full house of guests.
26:28Right, I know you wanted a single.
26:30Yeah, I'm single.
26:31Yeah, but you...
26:32Your fortitude.
26:32Yeah.
26:33Well, you've got two beds anyway.
26:39Oh, yeah.
26:39No, no, no, no.
26:40You can choose whichever you want.
26:42Or you could just bounce on that one and then bounce on that one in your eyes.
26:46Hello.
26:47Hello.
26:48Right.
26:49Do you want to just be showing?
26:51Yes.
26:51The next guests are here.
26:52Yeah, you'll go see to them.
26:53And I'll see to them.
26:54And you, Steve, I'll see you in a minute.
26:56Hello.
26:57Hi.
26:57Oh, I like a hugger.
26:59Michelle and Steve have a very different style of hospitality and hosting than the other couples.
27:16Hi, I'm Karen.
27:17Hello.
27:17They have done a hug, really.
27:19They will hug.
27:20They are a lot more flamboyant, let's say.
27:26But I think it plays to their strength in this situation, especially with this set of guests.
27:32Guests seem to enjoy it so far, so let's see how that goes.
27:36I didn't have my hug.
27:43Yesterday, judges noted nerves maybe got the better of Jackie and Rob during check-in.
27:48Would you like to go up and see your room?
27:49Yeah, lovely.
27:50No problem at all.
27:51So Nicola will be looking to see how they cope when the pressure is dialled up.
27:57So please get settled in.
27:59We will be on the ground floor in the kitchen, but please feel free to have an explorer of the property.
28:06There is the lounge and the snug area where the dining room is, so please feel free to take a seat.
28:11We'll leave you to get settled in.
28:12Thank you very much.
28:13Thank you very much.
28:14Lovely, warm welcome from both of them, but they shouldn't really try to have to do everything together.
28:21I've never checked into a B&B where both of the couples have shown me to the room.
28:26Hello.
28:26Hi.
28:26Hi.
28:27Welcome.
28:28Please come in.
28:29Nice to meet you.
28:29Nice to meet you.
28:30I'm Rob.
28:31This is Jackie.
28:32There's a bit of clunk still in their delivery.
28:35Treat people as if they were friends rather than guests.
28:40Then everything would be a bit smoother.
28:44No.
28:45We don't have a sheet.
28:46What?
28:46You don't have a sheet on your bed.
28:48No, you don't.
28:48I've just got a mattress cover.
28:52When I was looking in the room, which is lovely, I noticed I didn't have a sheet on my bed.
28:58I've got a mattress cover.
29:00Right, OK.
29:00But for some reason, there was a sheet missing.
29:04I've been evicted.
29:04No worries.
29:05Go, Jack.
29:05We'll sort that out for you.
29:06Cheers, thanks.
29:07Before you get up to bed tonight.
29:07OK.
29:08Lovely.
29:08Thanks for letting us know.
29:10No, it's fine.
29:13There's no sheet on his bed.
29:15It's all...
29:16Slightly chaotic, as they say up north.
29:22I'm just ironing the sheet as we speak.
29:24Well done, babes.
29:25You're doing great, Jackie.
29:26No, I'm not.
29:27You are?
29:31I have your room ready at long last, if you'd like to come ahead.
29:35As the last of the guests check in to the B&Bs...
29:39Oh, it's Bridget.
29:41I think it'll be served at six.
29:42Six o'clock.
29:43Is that all right?
29:43Yeah?
29:44I hope it's something nice.
29:46You're going to love it, trust me.
29:48For the hosts, the real challenge is just getting started.
29:53Their three-course supper is a chance to showcase their culinary skills.
29:57I can't give any secrets away on my lasagna.
30:02That's like giving away your firstborn.
30:04Are you going to be ready for six?
30:05Yep.
30:05Can I taste the soup and make sure it's right?
30:07Yeah.
30:09It gets a wee bit thin.
30:11It's hot.
30:13It's beautiful.
30:15Add a meal of thicker, too.
30:16No, a soup meant to be a soup, not a stew, love.
30:19And give hosts an edge in the competition.
30:23Curry's in.
30:25So that'll take an hour.
30:26What time's your soup ready, Steve?
30:28I'm simmering it down now.
30:30This is waffle berry pudding.
30:32Basically, it's waffles, white chocolate, raspberries or strawberries,
30:37and then creme fraiche.
30:39I might not be a chef, but I'm telling you now,
30:41they'll enjoy it, and that's all that matters, really.
30:44I've got to get these desserts in the oven now, haven't I?
30:48All right.
30:49I can sort the starters out.
30:51Have we ever cooked for this many people before?
30:53Just for family.
30:54We just cook for kids, really, don't we?
30:56We do.
30:58This lemon parfait with summer berries.
31:02Oh.
31:02What?
31:03What's that?
31:04Chill for three hours.
31:06Oh.
31:07Don't worry.
31:07That's fine.
31:09The tables are set.
31:11The diners are hungry.
31:14Just quickly go round them.
31:15Fine.
31:16I know.
31:17I know.
31:17Shall I give them little glasses for a while?
31:19Yeah.
31:20Are we nearly done with that?
31:21Eight minutes.
31:22Yeah.
31:23And for the hosts, it's the meal that could change everything.
31:27Your starters are now served if you'd like to follow me.
31:32Dinner is served!
31:33In France, the hosts are fighting to keep their place in the competition, serving their first
31:48ever supper for their guests.
31:50If you'd grab a seat and that, and then we'll get you some soup to start with.
31:54All right?
31:55Having served only continental breakfasts, this week it's Michelle and Steve's first chance
32:01to prove their cooking skills.
32:03Tomato soup, chicken tikka masala, and waffle berry pudding with ice cream.
32:08This is tomato and basil soup.
32:12It's got vine tomatoes, and then some crunchy pepper, and a good handful of basil.
32:19Legendary.
32:24There we go.
32:25All right, will be one minute.
32:27Be careful, it's hot.
32:28You can help yourself.
32:30Is this local wine?
32:31This is local wine.
32:32Yeah, beaureite.
32:33Yes, beaureite wine.
32:34So, chin chin.
32:36Cheers.
32:37Thanks to our hosts.
32:39Saucé.
32:41It's good soup.
32:43Yeah, very tasty.
32:44Lots of flavour.
32:45Quite rustic texture as well.
32:47There's a nice bite.
32:48There's some vegetables in there, isn't it?
32:50Yeah, yeah.
32:52Have you finished?
32:54Or would you like some more?
32:55No more for me, but it was lovely.
32:56Thank you very much.
32:58I'm finished.
32:58It does very good.
33:00All clean bowls.
33:02See if you can get clean plates.
33:04We need some coriander on here, sprinkling on.
33:08I've got my flatbread on.
33:10Perfect.
33:12Oh, la, la.
33:13There you go.
33:14I'll put this in the middle.
33:16Let's dig in.
33:17Okay, let's dig in.
33:18I don't know.
33:19It looks curdled.
33:21It looks like the cream is curdled in the sauce and absorbed all the moisture there,
33:25so you're just left with all that milk protein.
33:30Oh, wow.
33:32It's got a bit of a kick.
33:33For a mild curry, this is...
33:35This is too spicy.
33:36Oh, it's too hot for me.
33:40Are we enjoying it?
33:41It's not too hot, is it?
33:43It's too hot for me.
33:43Oh, is it?
33:44Oh, is it?
33:45Yeah.
33:45Their paste is a bit more stronger, their paste.
33:49So I put yoghurt to tone it down and that, so...
33:51Oh, so you've got the cream and the yoghurt as well.
33:54Yes.
33:54Yeah, yeah, yeah.
33:55Cream and yoghurt.
33:56Right.
33:56Yeah, so, yeah.
33:58Well, all right.
34:01Curry's a bit of hot.
34:02So it went down well.
34:05Wait till they have my waffle berry.
34:07Yeah.
34:07Oh, shut up.
34:08I'll make some more soup.
34:09After a fraught day, Nicola will be looking to see if Jackie and Rob can keep their stresses
34:19away from the dining table.
34:21Thank you for joining us this evening for dinner.
34:24You have locally sourced asparagus with homemade vinaigrette sauce.
34:28Everybody else has mushroom pate that has been obviously produced just down the road here.
34:34Also some fig chutney there as well.
34:37When you said mushroom pate, is it meat but with mushrooms in it?
34:42I believe so, yes.
34:43Do we know what the meat is?
34:43I can find out for you.
34:46Enjoy.
34:47Thank you very much.
34:49Is this the sort of thing you were expecting for dinner?
34:52Yes, it's very French.
34:55Le pate, obviously, is very French.
34:57I think it's lovely.
34:58It's nice.
35:00I'm sure you're all jealous of my asparagus.
35:02It's very nice.
35:03What is it cooked for?
35:04It's cooked nicely, Dad.
35:05It's got a nice weight to it, yeah.
35:07Still got a nice weight.
35:08Yeah, I like that, yeah.
35:11How are you finding a guest, son?
35:12I'm not gelling with some of them, to be honest with you.
35:16But they're guests.
35:17They're not my friends.
35:21Are they cooked?
35:22Yeah, they're well cooked, yeah.
35:24I feel like I'm a bit of a waitress tonight, obviously.
35:27Well, that's what we are, aren't we?
35:28Right.
35:29How do you feel the atmosphere is in the house?
35:31You feeling comfortable and...
35:33Yeah, I feel that there's some pressure.
35:36I can feel some nerves.
35:38But on and on, I just think we're genuinely nice people.
35:40Oh, well, I'm ready for my main course now.
35:43Good evening.
35:43Good evening.
35:44Here is your main meal for you.
35:46This looks lovely.
35:47So we've got mascarpone chicken.
35:50Oh, lovely.
35:51With roasted potatoes and peppers.
35:54The chicken's locally sourced from a little butcher down the road.
35:58And chicken's looking like being on steroids, you know?
36:01That was absolutely massive.
36:03Might have a little bit of a kick to it, so just be careful.
36:05It has a definite kick to it.
36:14I like spice, but it's on my limit.
36:16I've got spicy pasta and I love it.
36:19I think it's nice, but I wouldn't want it any spicier.
36:22Well, I don't like black pepper or spice,
36:23and I'll start pulling faces in a minute.
36:27I actually put that I don't like spicy food.
36:29Really?
36:30Yeah.
36:30I think he slipped with the chilli.
36:32I think he just put too much in by accident.
36:33I'm hoping tomorrow I'll be fine.
36:37So am I, because we're sharing a bathroom.
36:42Nicola and Roy have opted to serve their own signature dishes.
36:46It's sweet potato soup.
36:48And are the only hosts embracing the traditional French guesthouse practice
36:53of dining alongside their guests.
36:55It's good.
36:56Hello.
36:57Hello.
36:58Santé.
36:58Santé.
36:59So may I ask, did you...
37:01All the ingredients bought locally?
37:02Yeah.
37:02Very good.
37:03Where do you buy them?
37:04There's a shop up there, just up in the little street.
37:07I don't know the name of it.
37:08Okay.
37:09Sorry, Roy, did you make this?
37:11Do you like it?
37:12I like it.
37:13I made it.
37:13No, it's not good.
37:16Roy made it.
37:17Well done.
37:18Thank you very much.
37:19This is a lot less stressful than breakfast.
37:24All right, for you.
37:26All right, for you.
37:29Voila.
37:30Watch these plates.
37:30They're quite hot.
37:32Now we're having lasagna, folks.
37:34Oh.
37:34And...
37:35Ladies first.
37:37And then I give a gentleman.
37:39Sorry.
37:40There we go.
37:40I didn't think that.
37:41This is lovely.
37:45You're very welcome.
37:46Very tasty.
37:47Really tasty.
37:52Everything went well, and everybody was happy.
37:54So we've done...
37:54In fact, I think it's the only time in my career
37:57I've done a table check while sitting at the table.
38:02Random question.
38:04Why did you choose an Italian meal in France?
38:08Well, one of my specialties is lasagna,
38:11and I can do it off the cuff,
38:13so I didn't want to let anybody down
38:15by giving them something horrible.
38:16One of my friends, he's got a picture of my lasagna
38:19as a screensaver.
38:22Because he says it was the nicest,
38:24so, well, there you go.
38:25Great.
38:27More wine?
38:27That'll be great.
38:29Okay.
38:29I think it's always a very clever decision
38:32to go with what you're comfortable cooking.
38:34You don't need any apologies.
38:36This is what I cook, and I cooked this well.
38:38It was delightful.
38:41As desserts are served,
38:42it's the last chance to leave their guests
38:44with a sweet impression.
38:47There you go, Alex.
38:50That looks fantastic.
38:51You're very welcome.
38:51Wow.
38:51You have a little meringue
38:53with fresh cream, strawberries,
38:56and it's just dusted with ice and sugar.
38:58They're all local strawberries as well?
38:59Yeah, yeah.
39:00Place up there.
39:01Place up there, but you can't remember what it's called.
39:04Do you know that?
39:05Really good.
39:10Would anybody like any desserts?
39:11Yes, please.
39:12Yes, please.
39:12This is a lemon parfait
39:15with fresh mixed berries
39:17sprinkled with some ice and sugar.
39:21It's very runny,
39:22and I can still taste the egg.
39:24Yeah, it's not sad.
39:26I'd eat another.
39:28Andrew's eating it.
39:29Andrew's liking the lemon hoover.
39:31Could you like mine?
39:33Could you not have mine?
39:34And mine as well.
39:38We're lining them up for you, Andrew.
39:42Thank you very much.
39:43I'm not giving you too much
39:44because it's very rich.
39:46OK.
39:47This has got, like,
39:48white chocolate, strawberries.
39:50So, yeah,
39:51that's what waffle berry pudding, yeah?
39:53Tucking it's going to get cold.
39:56Is everyone enjoying it?
39:58Yeah.
39:58Yeah?
39:58I like it.
40:00It's not too much white chocolate.
40:01You can just get that hint of vanilla,
40:04with the white chocolate.
40:06That's very good.
40:07It is good.
40:08The hosts have done all they can.
40:11There was empty plates.
40:12Everything was cleared.
40:13And, yeah,
40:13I'm really happy with that.
40:14I'm happy with the whole dinner.
40:15Yeah, we have a good thing.
40:16Do you know what?
40:17Yeah.
40:18I think we might be going home.
40:20Yeah, we're definitely going home.
40:21Do you think so?
40:22Yeah.
40:23I feel a bit miffed, yeah.
40:24But I've learned
40:26to do a curry in France.
40:28But the judges' verdicts
40:32on the day's events
40:33are already sealed.
40:34I'll see you out, Nicola.
40:38And at this pivotal stage
40:40in the competition,
40:41it's time for them to decide
40:43who's beginning to pull ahead
40:45in the race for finals week.
40:49What a day.
40:51What a day.
40:52What a day.
40:52What a long day.
40:54I think we got off okay.
40:56Nicola and Roy,
40:57they went with
40:58what they knew,
41:00that it was pretty much
41:01an Italian meal.
41:02There was a lasagna,
41:03there was a pasta dish
41:04for the vegetarian.
41:05And we thought,
41:06have they been blagging
41:07the fact that they can cook?
41:09But he knew
41:10the recipes inside out.
41:13There's something
41:13that's on his repertoire.
41:15He could knock them up
41:16straight away.
41:17And, do you know,
41:18it's good home-cooked food.
41:20And what else
41:21do you want
41:22in a B&B
41:23in rural France?
41:24Exactly.
41:24They were really,
41:25really wise
41:25to stick with
41:26what they knew
41:26how to cook.
41:27The service was faultless.
41:29It was a sweet evening.
41:32And yourself, Nicola?
41:33Not such a sweet evening.
41:36Oh, dear.
41:37Oh, dear.
41:37What happened?
41:38Well, the check-ins were fine.
41:40They were polite.
41:41They were lovely.
41:42She was obviously
41:42quite nervous.
41:44There was also
41:44a bed sheet missing
41:45this afternoon
41:47for Andrew.
41:49Third time,
41:50then.
41:50He opened up his duvet
41:52and there was no bed sheet.
41:54No, come on.
41:56Shall we move on
41:57to good or better news?
41:59Tell us about the dinner.
42:00The main course was
42:02a chicken
42:02with a mascarpone sauce.
42:05Unfortunately,
42:07Rob had gone
42:07a bit bananas
42:08on the chilli,
42:09even though
42:10one of the guests
42:10had said
42:11they didn't like
42:12spicy food.
42:13Is there any good news
42:14in the dessert?
42:15No.
42:17The dessert
42:18was a lemon posset,
42:20nice fruit on top,
42:22beautifully presented,
42:23but immediately
42:24it was obvious
42:25that it hadn't set.
42:27She didn't realise
42:27she had to cook it
42:28and then chill it.
42:29Sadly,
42:30reeks of lack of preparation.
42:32Oh, hugely, yes.
42:33Eva?
42:34Do you have better news?
42:35Please tell me
42:36you have better news.
42:36Yeah, you know,
42:37I had a lovely experience
42:39at Steve and Michelle's
42:40house today.
42:41They were prepared,
42:42they were ready.
42:43Guests arrived
42:44at the same time
42:45and they handled it brilliantly.
42:48It just felt like
42:49a very relaxed arrival,
42:51actually.
42:52And tell us about the dinner.
42:53Well, there was
42:54some ups and downs.
42:56It started strong
42:56with a soup
42:57which Steve made
42:59and it was served hot,
43:00nicely seasoned.
43:02The main course
43:02was a curry
43:03on paper.
43:07The sauce just curdled,
43:09yeah,
43:09which was very disappointing.
43:11And to top it off,
43:12it was on the spicy side
43:13and a couple of the guests
43:14couldn't finish
43:15their curry as well.
43:16Maybe they used
43:16the same chilli sauce.
43:19Yeah.
43:19No.
43:20Did they ask
43:21for any feedback?
43:22They didn't ask
43:23for feedback.
43:23There's a fault
43:24in not acknowledging it
43:25there, I think.
43:26Well, I would say so, yes.
43:27Maybe cooking
43:28isn't the strongest form
43:30for Michelle and Steve,
43:31but I think that's worth
43:32knowing where
43:33their weaknesses lie.
43:34Yeah.
43:37All the couples
43:38have had to dig deep
43:40to survive
43:40their toughest day yet.
43:42I'd love to be
43:43a fly on the wall
43:44to see how all our meals
43:45went tonight
43:46and what they cooked.
43:47I hope they do well,
43:48but I hope we do better.
43:50Absolutely.
43:52I know everybody's
43:53probably going through
43:53the same things, but...
43:55But listen,
43:55you've done awesome tonight.
43:56So have you, though.
43:58You've done awesome
43:59today as well.
44:02I think it probably
44:03has been the hardest day,
44:04but do you know what, Steve?
44:06We're nearly there.
44:07Call it a night.
44:08You know it's not
44:09going to happen,
44:10do you?
44:10Well, I've had enough
44:11because I'm going to bed anyway.
44:12If you want to do a list,
44:13you do a list
44:14because I'm going to bed.
44:17But the pressure
44:18doesn't ease.
44:19By the end of the week,
44:21for one couple,
44:22the dream will be over.
44:26Tomorrow is going to be
44:28a very, very full-on
44:31and interesting day.
44:32It's going to either
44:33make them or break them.
44:34We'll find out.
44:35Yeah.
44:36Next time...
44:38My blood pressure
44:38must be...
44:39A full breakfast table
44:42for the hosts.
44:43This table is not big enough.
44:45It's going to have to do it.
44:46We're all out of milk.
44:47Currently sitting
44:48outside the supermarket.
44:49And an eventful challenge...
44:51Oh, they frown it!
44:53...brings out
44:53their fighting spirit.
44:55Oh, God!
44:56In case it all goes wrong,
44:57you're still covered.
44:58We are!
44:59At which point
45:00do we start to panic?
45:02Oh, I'm going to make this
45:02so strong
45:03that she'll wish
45:04she never asked for it.
45:05They won't have to do it.
45:05They won't have to
45:21worry.
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