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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 looks like a castrated cat.
02:03Ha ha ha ha ha ha!
02:13Early morning in the Dordogne.
02:16Another day.
02:17Another dollar.
02:18Well, it's not a dollar, it's another euro.
02:22Now, halfway through heat week,
02:24the pressure is on for the hosts to raise the bar.
02:27I made Hollandaise sauce this morning at half past five.
02:30I just threw it out at a quarter to six.
02:32Ha ha ha!
02:33It's split.
02:35The thing that will carry us through the competition is
02:38we're both good chefs.
02:40You know, we know about food.
02:42Well, we make mistakes, too.
02:43We do make mistakes.
02:44Yeah.
02:46Is there another one?
02:48Is there another one?
02:49But, do a new competition.
02:51That's rude.
02:52I'm being serious.
02:55Can you see?
02:56Do you like that little touch where it's the apple?
02:59Apple juice.
03:00I think the biggest competition to us is Nicola and Roy
03:03because we're not going to compete with a chef,
03:05but because we're good at hosting and who we are,
03:09personality-wise,
03:10it's actually made us more determined
03:12because this is the dream.
03:15It's a little bit different, isn't it,
03:16looking out there at the rain than it is in England.
03:21It's probably a lot more stressful than I thought,
03:23but we'll push it on regardless, you know?
03:25Everybody's had their highs and it's difficult.
03:28It'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, I'll be plunging them in the pool.
03:34Yeah, exactly.
03:43It's been an early start for the hosts
03:45and the kitchens are in full swing.
03:48Hello.
03:49Good morning.
03:50How are you?
03:51Good morning.
03:52How are you?
03:53Did you sleep well?
03:54Yeah, I'm very well.
03:55Good.
03:56Good morning, ladies.
03:57Look at that.
03:58Wow.
03:59This is dream breakfast.
04:00Guests are arriving for breakfast
04:02and so are the judges.
04:05How are you?
04:06Very well indeed.
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.
04:28Well, good morning, my new friends.
04:31Are you ready for this beautiful breakfast?
04:34I certainly am.
04:35Right?
04:36Michelle and Steve's hosting style has so far sparked discussion with the judges.
04:41Bonjour.
04:42Bonjour.
04:43Good morning, everyone.
04:44Good morning.
04:45This morning, Andrew and Brennan are observing how it lands with their guests.
04:49Blueberries, strawberries, yoghurt, fresh orange juice, and of course...
04:54Oh, wow.
04:55Look at those pastries.
04:57Hello.
04:58I think people really underestimate just how intense a bed and breakfast can be.
05:03You 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 shop.
05:21The local patisserie?
05:22Yes, I went down this morning.
05:23Have you been flirting?
05:25Well, she let me in like this.
05:27You still did get an extra croissant, though.
05:29Did you?
05:30No, but I got a nice strawberry tea out for free.
05:32LAUGHTER
05:35Would you like a slice?
05:36Some of the baguettes, please.
05:37That's it.
05:38Not a problem.
05:39Yeah.
05:40Would you like a big one or a small piece?
05:41LAUGHTER
05:46Despite disappointing feedback yesterday, Nicola and Roy are sticking with the same menu,
05:52hoping 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.
06:05Eggs Benedict.
06:06Well, I'm going to then try the French toast.
06:08French toast.
06:09French toast.
06:10OK.
06:11Thank you, Nicola.
06:13I won't worry too much if they make some mistakes.
06:16What's the tomatoes for?
06:17The Eggs Benedict.
06:19But it's very important to maintain a calm composure and with humour.
06:27The opposite of Basil Fawlty.
06:30Remember to drain your eggs off this morning?
06:33Yes.
06:34Hi, hi, chef.
06:35Well, you know what I mean.
06:36You don't want watery muffins.
06:38Shower good this morning?
06:40Yeah.
06:41Water?
06:42Lots of soup?
06:43The only joke, I didn't have my towel.
06:48So you didn't have a towel in your bathroom?
06:51I 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.
07:01Stop fussing so much because it's going to get cold.
07:08Be fine.
07:13When you do the next one, I can take it out so it doesn't get cold.
07:15One plate at a time?
07:16No, I'm not doing one plate at a time.
07:17Who takes one plate at a time?
07:22French toast.
07:23Oh, yeah.
07:24Thank you very much.
07:25Oh.
07:26The maple syrup on the side there.
07:27Oh.
07:28This is what's wrong.
07:31Thank you very much.
07:32You wish.
07:38Just come on, Roy, because they're going to be finished
07:39and these are going to eat and it looks really bad.
07:41Calm down.
07:42Calm down.
07:50After triumphing with their breakfast yesterday,
07:53Jackie and Rob are stepping things up.
07:55Breakfast is ready to be served.
07:58If you'd like to come through to the dining room.
08:00S'il vous plaît.
08:05If you'd like to take a seat here.
08:06Ava, if you'd like to come round here.
08:08They've introduced a menu to Ava and the guests
08:11that reflects what makes their B&B unique.
08:14We'll be looking for a horse that's prepared,
08:17that's not in a rush, that's there to help, there to serve,
08:20awake and ready and prepared for the guests' arrival.
08:23Our USP is?
08:26Well, it's to eat a bit more healthy, you know.
08:28There's a sports nutritionist.
08:29Okay.
08:30Just taking away that sausage and bacon and all the fried stuff,
08:34really, you know.
08:35It goes against what we do.
08:36We don't do it indoors.
08:37That's lovely.
08:38We have homemade fresh pork and banana muffins.
08:42And then we have what you made.
08:44They're a Greek yoghurt parfait.
08:46So there's obviously Greek yoghurt in it.
08:48There's granola.
08:49There's fresh fruit.
08:51And 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
09:04or mushrooms with grilled peppers.
09:06Well, I hope you enjoy.
09:08We will.
09:11I don't normally eat yoghurt or anything like that at all.
09:17It's really nice.
09:19So what do you think of the starter they chose for us today?
09:23I think it's very nice.
09:25You feel like you have to eat it, though,
09:27because it's already set there for you.
09:29They could maybe put them in the centre of the table
09:31and then you could choose to take one if you want it or not.
09:34True.
09:35Like you said, the way it's presented,
09:36if the guest did not want to eat it, it would go to waste.
09:39Yeah.
09:40Yeah.
09:41You OK?
09:42Yeah.
09:43What does it look like?
09:44The tea looks...
09:45We should have tried it out first.
09:46Well, we didn't, so...
09:47It was supposed to be the large mushrooms.
09:49Yeah.
09:50Right?
09:51And 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,
09:59but you're nearly done, aren't you?
10:01Yeah.
10:02And while some are keeping it cool...
10:04Would you like some more coffee?
10:05Please.
10:06Because you're a lovely one, aren't you?
10:07Yeah.
10:11Others are feeling the heat.
10:13Get it out right, please,
10:14because they're going to be finished,
10:15and it looks really bad.
10:17People are not eating the same time.
10:18That would annoy you.
10:19You'd complain.
10:20I have to put...
10:21You're not going to...
10:22I'm going to...
10:23I'm going to be finished.
10:24Give me it.
10:25Please.
10:26I'm going to be finished.
10:27Give me it.
10:28Please.
10:29F***.
10:30HE CHUCKLES
10:32HE CHUCKLES
10:41In rural France, the hosts are midway through heat week.
10:45Ooh, thanks.
10:46Can I get you anything else?
10:47Can I get you anything else?
10:48Can you get pepper?
10:49Pepper, yes.
10:50How are you feeling?
10:51The steaks are rising, and so is the heat in the kitchen.
10:56Julian and Nicola are sitting waiting.
10:58Mm-hm.
10:59So theirs are getting cold while you're faffing round.
11:02Stop stressing, Nicola.
11:03It's done.
11:04It's dusted.
11:05It's over.
11:06It's over.
11:07Done.
11:08It's over.
11:09Oh, look at that.
11:10Lovely.
11:11I'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.
11:22Well, folks, everything okay?
11:23Yeah.
11:24Lovely.
11:25Really nice.
11:26You've been having fun in the kitchen.
11:28Just another day in paradise.
11:30Yeah.
11:31Well, interesting.
11:33It's been a very warm welcome, as ever.
11:36Roy and Nicola are just such consummate hosts.
11:39They 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.
11:51Well, I'll do breakfast in the morning.
11:53Oh, a few months.
11:57But would you make the whole day sauce?
11:58You'd do the breakfast.
11:59I'm doing the breakfast.
12:01Oh.
12:02Oh.
12:06After praise for their healthy breakfast yesterday, Jackie and Rob are testing out a new hot option.
12:13Do ladies first.
12:14Let's play it the right way.
12:16So is it a recipe you tested before then, Rob?
12:18No, do 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?
12:25Which is what we'd really like to do, Mum.
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?
12:36Yeah.
12:37You're not keen on red pepper, are you?
12:38No, I can't eat peppers or scrambled eggs or mushroom.
12:43Okay.
12:44Obviously, there's an issue with the order.
12:47Yeah.
12:48I mean, I think it's a good option, but it's not something that will work for everybody.
12:51Yeah.
12:52I know their USP is health conscious, et cetera.
12:55Yeah.
12:56But you do feel a little...
13:03They 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,
13:25we have never done before.
13:26No.
13:27Okay, you're not a chef.
13:28So, tomorrow, we'll do it a little bit different.
13:30So, we'll roast the tomatoes and we'll put them on the side.
13:33So, really don't worry.
13:37Sticking to their simple continental offering has allowed Michelle and Steve time to bring
13:42something extra to the breakfast table this morning.
13:46Right.
13:47Steve was doing the magic with you all last night.
13:50Okay.
13:51We have got Alison going to do it.
13:55Yep.
13:56Now, would you like some help with it?
13:58I'd like a beautiful assistant, please.
13:59Right.
14:00Are you going to do it, then?
14:03I'm talking to me.
14:04Right, I'm ready.
14:05So, elastic band number one, you put in your fingers like this.
14:08Yeah.
14:09Yep.
14:10Elastic band number two, you lay on the palm of your hand like that.
14:13And then you go over the top of the band like that and just pick up the other elastic band together.
14:19You can't get them out in any way, can you?
14:21No.
14:22No?
14:23Stretch, stretch, stretch.
14:24And then it comes apart.
14:26Alison's crack tape.
14:27Woo!
14:28That's the trick.
14:29That's magic.
14:30Yes.
14:31You are going to be famous, the new Debbie McGee.
14:32No, that's me, isn't it?
14:33We've...
14:34We've had the funniest breakfast ever, I think.
14:35Magic.
14:36Sordidness.
14:37Amazing service.
14:38And 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.
14:57There's a lot of energy at breakfast.
15:00I'd probably want to come back.
15:02Yeah, I think we would.
15:03Yeah.
15:04Right.
15:05I hope you've all enjoyed your breakfast and you've got full bellies.
15:08We've had a full belly laugh.
15:14The judges have their own opinions on breakfast, but it's the guests' verdict that counts.
15:21Magic tricks.
15:22We liked the magic tricks, didn't we?
15:24Before checkout, everyone leaves their feedback, which will be vital information for the judges in their final decisions.
15:34I think Rob probably overshared a little bit with the struggles about whether he could find certain products at the supermarket.
15:43Whatever happens that you're on holidays, you don't need to know about the struggles.
15:48Off to another one tonight.
15:49You're off to the other teams.
15:51We've set the bar extremely high.
15:54Bless you.
15:55Pleasure.
15:56Appreciate it.
15:57No worries.
15:58Thank you so much.
16:00Bye.
16:02And...
16:03Breathe.
16:04Breathe.
16:07I 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, God.
16:14That's lovely.
16:15Breakfast this morning was superb, wasn't it?
16:17Absolutely, yes.
16:18I mean, there wasn't anything that, you know, we could fold them for on breakfast.
16:22Yeah, really nice.
16:23Come here.
16:24Yorkshire home.
16:25And then I'm going to get your stuff for you.
16:27Come on, Janine.
16:28Is it cool?
16:29I don't do hugs.
16:30I don't do hugs.
16:31She's not a hugger.
16:32I'm not a hugger.
16:33I'm a hugger.
16:34But she's, she don't even hug me.
16:35No.
16:36Right.
16:37Well, it's been a pleasure.
16:39And I'm sure we'll see you again.
16:40I'm sure we will.
16:41I'm not sure if there'd be everyone's cup of tea, but we thoroughly enjoy it.
16:43Yeah, it's like, erm, it's like being in a carry-on film in France, really.
16:47It's been quite, erm, quite funny, hasn't it?
16:49It's been interesting, yeah.
16:50Yeah.
16:52Seem to have liked it.
16:53What are they not to like?
16:55Come on, Steve.
16:59You know, my friend...
17:00Time to leave.
17:01Oh, my friend.
17:02Can you tell yourself?
17:03Hey!
17:04Thank you very much.
17:06They are friendly people, very sympathetic people, and they will do the job, I'm quite
17:12sure.
17:13It was perfect.
17:14Next step.
17:15You forgot my double.
17:16So sorry.
17:17But don't worry, I took some, er, some clout and everything.
17:23I'm so sorry about that.
17:25I didn't see a new thing.
17:26They just have to be less stressed.
17:33They are a little bit stressed.
17:35I'm convinced that the child's on the shelf.
17:38Yeah.
17:39Look, everybody makes mistakes.
17:41There's teeth and problems.
17:42Oh, yeah.
17:43Nothing I can do.
17:44Nothing you can do.
17:45The judges and the guests may be gone, but the competition doesn't rest.
17:52This guy.
17:53Someone's at the door.
17:56Because another challenge has arrived.
17:59Oh, the dreaded golden globe.
18:01Oh, it's even heavier than yesterday.
18:03Look, just get in.
18:04Let's get reading it.
18:05Are you nervous?
18:06Nope.
18:07I'm ready for the next one.
18:08Here we go.
18:09Tonight, three rooms have been booked.
18:13Oh, no.
18:14And all guests would like to be served dinner.
18:18Dinner 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.
18:27Dinner 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.
18:33This challenge could be the turning point for the hosts, designed to separate the dreamers
18:43from the contenders and 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.
19:06We're going to do a chicken tikka curry.
19:10What 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.
19:30What are we thinking of making? Any ideas?
19:33I did think maybe mascarpone chicken.
19:35OK, the only issue I have with that is it's Italian.
19:39It's European. Yeah, I do.
19:42Fine.
19:43No.
19:44I would hope that they had shopped locally and they'd shopped seasonally so that it would embed in you the fact you're in this part of France. That would be superb.
19:57Does it have to be French?
19:59No, it doesn't have to be French. Do lasagna.
20:02Do lasagna? Can you, 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. And I'll stay here and clean?
20:10Yeah. Perfect.
20:12Right, let's do it.
20:14Right, I'm off. Let's go.
20:16But time is not on their side.
20:21All right, take your time.
20:23Don't hurry up.
20:24Why is there always a tractor in front of you when you're in a hurry? Nothing like pressure.
20:30Let's get it, butchers. I think it's just soon anyway.
20:35At 3pm, the judges will be knocking on the door.
20:39Probably flying by the seat of our pants.
20:43And they'll be watching to see who holds it together.
20:46A butcher that doesn't sell beef. Right, we need to get somewhere that sells beef.
20:52Butcher, meat, sausage. No.
20:56And who is starting to crack?
20:59Pardon, my French is... Petit peu. Petit, petit peu.
21:02Petit, petit peu.
21:03Chicken breast.
21:04Blanc de poulet, si.
21:05Chicken.
21:06Yeah.
21:07Piment.
21:08OK, uh, chili?
21:09Chili.
21:10Yeah, oui, oui, oui, oui, oui, oui.
21:1217,55.
21:13Do I get a discount because I bought all that?
21:16Wait, plan B.
21:19Your destination is on the right.
21:29In rural France, the pressure's on three couples to prove they have what it takes to win the B&B of their dreams.
21:39Au revoir.
21:40Being a pleasure.
21:42Right, that's it.
21:44Need to get to cart, supermarket.
21:46The hosts are getting ready to welcome a full house of guests.
21:51You already marked it all again.
21:53As well as preparing for their first ever evening meal service.
21:58I usually do one big meringue.
22:00I'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.
22:09But it's nice to just have the place to meself for a moment.
22:15Three days in, the rookie hosts are discovering life in a B&B isn't for the faint hearted.
22:25How far are you off from coming back?
22:27Probably about 15 minutes.
22:29And did you get a single sheet?
22:30I got a single sheet and a pillow.
22:32All right, that's fine.
22:33Washing machine broke last night and the laundry's had to go all over the place to get read done.
22:39Look what I'm going to say, everything's been calm.
22:42I hope he's cracked on, I'm telling you.
22:45Oh, he has.
22:46Oh!
22:47He's put it on clothes as well as washing line.
22:50Wow!
22:51Hello!
22:52Yeah, me and Michelle.
22:54But the heat of heat week is about to be turned up.
22:59The judges have arrived.
23:03And 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.
23:24Ready?
23:25All right, let's have a little.
23:26See what it is.
23:27Hello.
23:28Hello.
23:29Hello, hello.
23:30How nice to meet you.
23:31How nice to meet you.
23:32Does anybody in?
23:33Sorry.
23:34I'm Rob.
23:35This is Jackie.
23:36Hello.
23:37Hello.
23:38Hello.
23:39Hello.
23:40Je m'appelle Michelle.
23:41Je m'appelle Yvan.
23:42Je m'appelle...
23:43Stéphane.
23:44Stéphane.
23:45Hi, Christine.
23:46Do you want to come in?
23:47Yes, thank you.
23:48Hello.
23:49Hello.
23:50Hello.
23:51Hello.
23:52How are you feeling so far?
23:57Yeah.
23:58Good.
23:59Yeah.
24:00Good morning.
24:01Me?
24:02Yes, you.
24:03The washing machine broke, but hey.
24:04Oh, really?
24:05Yeah.
24:06It's all right.
24:07It's fine.
24:08I mean, yeah.
24:09These things have been to try you, hey?
24:10We know the limitations, so you're not going to be judged.
24:13All you can do is say, this has happened.
24:15Yeah.
24:16Look, if you tried to blag it, we'd have known nobody's perfect.
24:19No.
24:20No.
24:21Well, we try, but...
24:26But as the guests start to arrive...
24:28Hello.
24:29Hello there.
24:30Hi there.
24:31Come on in.
24:32Nice to meet you.
24:33Yeah.
24:34What's your name?
24:35My name is Colleen.
24:36Colleen, hiya.
24:37I'm Roy.
24:38The hosts need to prove they can keep calm when chaos descends.
24:40Hello.
24:41How are you?
24:42You all right?
24:43I'm Roy.
24:44That's Nicola.
24:45Nicola.
24:46Hello.
24:47Nice to meet you.
24:48Do you just want to go into the lounge and have a drink?
24:49Yeah.
24:50For coffee or tea or...
24:51Yeah?
24:52Mm-hmm.
24:53And Andrew and Brennan are keeping a close eye on how Nicola and Roy deal with a crisis.
24:56We're having a little bit of a disaster this morning.
24:58So the washing machine broke down.
25:00Yeah.
25:01So we've been a bit behind in the laundry.
25:03So your rooms are...
25:05One will be ready very shortly.
25:07And the other one, we're just waiting for other things to dry.
25:10So I apologise for that.
25:12Would anybody like some fresh ones?
25:14To your coffee or a whole drink?
25:16Homemade coffee cake?
25:18Made first of mine.
25:19Oh, maybe just a little.
25:21OK.
25:22All right.
25:23No problem.
25:25How are you?
25:26The bedding is really nice.
25:27I'm going to quickly make the bed when Roy does the tea.
25:31She's stressed out a bit.
25:34Potato.
25:35This has given me the realisation that we have to have double linen.
25:40There you go.
25:42And there's coffee.
25:44Thank you very much.
25:45You're welcome.
25:46Just get rid of these.
25:47Well, how'd that come?
25:52Well...
25:53Well done.
25:54They accepted.
25:55I 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.
26:05Honesty is always the best.
26:06Honesty.
26:07Yeah, definitely, yeah.
26:08Thank you for your advice.
26:09I appreciate it.
26:13Judges 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.
26:30Well, yeah, I'm single.
26:31Yeah, but...
26:32The unfortunate.
26:33Yeah.
26:34But you've got two beds anyway.
26:39Oh, yeah.
26:40You can choose whichever you want.
26:41I can't expect.
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?
26:50Yes.
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.
26:58Oh, I like a hugger.
26:59And your name?
27:01Karen.
27:02Karen.
27:03Hello, Joe.
27:04Do you want a hug?
27:05Yeah.
27:06Would you like a hug?
27:07Come on, Joe.
27:08Liking the hat, liking the hat.
27:10Michelle and Steve have a very different style of hospitality and hosting than the other couples.
27:16Hi, I'm Karen.
27:17Hello.
27:18They have done a hug, really.
27:20They will hug.
27:21They 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.
27:50Yes, please.
27:51No problem at all.
27:52So, 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.
28:02But please feel free to have an explore of the property.
28:05There is the lounge and the snug area where the dining room is, so please feel free to take a seat.
28:10We will 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.
28:25Hello.
28:26Hello.
28:27Welcome.
28:28Please come in.
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, then everything would be a bit smoother.
28:42No.
28:43You don't have a sheet.
28:46You don't have a sheet on your bed.
28:48No, you don't.
28:49I've just got a mattress cover.
28:51When 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.
28:59Right.
29:00Okay.
29:01But for some reason, there was a sheet missing.
29:03Been evicted.
29:04No worries.
29:05Jack, we'll sort that out for you.
29:06Cheers.
29:07Before you get up to bed tonight.
29:08Okay.
29:09Lovely.
29:10Thanks for letting us know.
29:11That's fine.
29:12There's no sheet on his bed.
29:13It's all slightly 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.
29:28I 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?
29:44Yeah?
29:46I hope it's having nice.
29:47You're going to love it.
29:48Trust me.
29:49To the hosts, the real challenge is just getting started.
29:53Their three-course supper is a chance to showcase their culinary skills.
29:59I can't give any secrets away on my lasagna.
30:02That's like giving away your first born.
30:04Are you going to be ready for six?
30:05Yep.
30:06Can I taste the soup and make sure it's right?
30:07Yeah.
30:10I think it's a wee bit thin.
30:11It's not.
30:14It's beautiful.
30:15I'd have made it thicker too.
30:16No, a soup meant to be a soup, not a stew, love.
30:20And 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, they'll enjoy it
30:42and that's all that matters, really.
30:46I'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.
31:03What?
31:04What's that?
31:05Chill for three hours.
31:06Oh.
31:07Don't worry.
31:08That's fine.
31:10The tables are set.
31:12The diners are hungry.
31:14Just quickly go round them.
31:15Wine.
31:16I know.
31:17I know.
31:18Shall 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!
31:34In France, the hosts are fighting to keep their place in the competition.
31:47Serving their first ever 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?
31:56Having served only continental breakfasts, this week it's Michelle and Steve's first chance to 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.
32:23Legendary.
32:24There we go.
32:25That will be one minute.
32:27Be careful, it's hot.
32:28You can help yourself.
32:30Is this local wine?
32:31Is this local wine?
32:32Is this local wine?
32:33Yeah.
32:34Berger wine.
32:35Yes.
32:36Berger wine.
32:37So, chin chin.
32:38Cheers.
32:39Cheers.
32:40Thanks to our hosts.
32:42It's good soup.
32:43Yeah, very tasty.
32:44Lots of flavour.
32:46Quite rustic texture as well.
32:47There's a nice bite.
32:48There's some vegetables in there, isn't it?
32:50Yeah, yeah.
32:51Have you finished or would you like some more?
32:55No more for me but it was lovely.
32:56Thank you very much.
32:57I'm finished.
32:58It does very good.
32:59All clean bowls.
33:02See if you can get clean plates.
33:04We need some coriander on here, sprinkling on.
33:07I've got my flatbread on.
33:09Perfect.
33:10Oh la la.
33:11There you go.
33:13I'll put this in the middle.
33:15Let's dig in.
33:16Okay.
33:17It looks curdled.
33:20It looks like the cream has curdled in the sauce and absorbed all the moisture there so you're just left with all that milk protein.
33:27Oh, wow.
33:28It's got a bit of a kick.
33:29For a mild curry, this is...
33:30This is too spicy.
33:31Oh, it's too hot for me.
33:32Are we enjoying it?
33:33It's not too hot, is it?
33:34Too hot for me.
33:35Oh, is it?
33:36Yeah.
33:37Their paste is a bit more stronger, their paste.
33:38So I put yoghurt to tone it down and that, so...
33:39Oh, so you've got the cream and the yoghurt as well.
33:40Yes.
33:41Yeah, yeah, yeah, yeah.
33:42Cream and yoghurt.
33:43Right.
33:44Yeah, so...
33:45Right.
33:46Yeah.
33:47So, yeah.
33:48Well, alright.
33:49Curry's a bit hot.
33:50So it went down well.
33:51Wait, so they have my waffle berry.
33:52Yeah.
33:53Oh, shut up.
33:54I'll make some more soup.
33:55After 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.
34:29Everybody else has mushroom pate that has been obviously produced just down the road
34:34here.
34:35Also some fig chutney there as well.
34:38When 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?
34:44I 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.
34:53Mm-hmm.
34:54Le pate obviously is very French.
34:55I think it's lovely.
34:56It's nice.
34:57I'm sure you're all jealous of my asparagus.
34:58It's very nice.
34:59What is it cooked by?
35:00It's cooked nicely done.
35:01It's got a nice bite to it, yeah.
35:02Still got a bite to it.
35:03Yep, yep.
35:04I like that, yep.
35:05How are you finding a guess then?
35:06I'm not gelling with some of them to be honest with you.
35:07But they're guests.
35:08They're not my friends.
35:09Are they cooked?
35:10Yeah, they're well cooked, yeah.
35:11I feel like I'm a bit of a waitress tonight, obviously.
35:12Well, that's what we are, aren't we?
35:13Right.
35:14How do you feel the atmosphere is in the house?
35:15Are you feeling comfortable and...?
35:16Yeah, I feel that there's some pressure.
35:17I can feel some nerves.
35:18But on and on, I just think they're genuinely nice people.
35:21Oh, well, I'm ready for my main course now.
35:23Yeah.
35:24Good evening.
35:25Good evening.
35:26Good evening.
35:27Good evening.
35:28Here is your main meal for you.
35:29It looks lovely.
35:30So we've got, Mascarpone chicken.
35:31Oh, lovely.
35:32Very nice.
35:33With roasted potatoes and peppers.
35:35The chicken's locally sourced from a little butcher down the road.
35:36And some sweet milk.
35:37Both, one of my dreams can be that they're quite funny.
35:38What you doing?
35:39All right.
35:40And too much is good.
35:41All right.
35:42Can you need to take a break?
35:43How do you feel the atmosphere is in the house, are you feeling comfortable?
35:46And...?
35:47Yeah, I feel that there's some pressure, I can feel some nerves.
35:49But on and on, I just think they're genuinely nice people.
35:50Well, I'm ready for my main course now.
35:52Good evening.
35:53Hi, hi.
35:54Hi.
35:55Good evening.
35:56sourced from a little butcher down the road and chickens look like being on steroids you know
36:01that's absolutely massive might have a little bit of a kick to it so just be careful
36:05it has a definite kick to it i like spice but it's on my limit i've got spicy pasta and
36:18i love it i think it's nice but i wouldn't want any spicier well i don't like black pepper or
36:23spice and i'll start pulling faces in a minute i actually put that i don't like spicy food
36:29really yeah i think you slipped with the chili i think you just put too much in by accident
36:34i'm hoping tomorrow i'll be fine
36:42nicola and roy have opted to serve their own signature dishes it's sweet potato soup and are
36:48the only hosts embracing the traditional french guest house practice of dining alongside their
36:54guests so may i ask did you all the ingredients bought locally yeah very good where do you buy them
37:04there's a shop up there just up in the little street i don't know the name of it okay sorry roy did you
37:10make this do you make this do you like it do you like it i made it no it's okay roy made it
37:18thank you very much
37:22this is a lot less stressful than breakfast
37:25right for you
37:29voila watch these plates are quite hot now we're having lasagna folks
37:33oh oh ladies first and then i give a gentleman sorry i didn't think that
37:43this is lovely thank you thank you you're very welcome very tasty really tasty
37:52everything went well and everybody was happy so done in fact i think it's the only time in my career
37:57i've done a table check while sitting at the table random question why did you choose an italian meal
38:07in france well one of my specialities is lasagna and i can do it off the cuff so i didn't want to
38:14let anybody down by giving them something horrible one of my friends he's got a picture of my lasagna
38:19as a screensaver because he says it was the nicest so well thank you more wine that'd be great
38:28okay i think it's always a very clever decision to go with what you're comfortable cooking you don't
38:35need any apologies this is what i cook and i cook this well it was delightful
38:41as desserts are served it's the last chance to leave their guests with a sweet impression
38:46there you go alex thank you all right that looks very well wow you have a little meringue
38:54with fresh cream strawberries and it's just dusted with ice and sugar oh they're all local strawberries
38:59as well yeah yeah place up there place up there but you can't remember what it's called
39:04do you know that really good thank you thank you
39:07would anybody like any dessert yes please this is a lemon parfait with fresh mixed berries sprinkled
39:18with some icing sugar it's very runny and i can still taste the egg so yeah it's not set i'd eat
39:26another andrew's eating it andrew's like a woman hoover could you like mine but you're not a man then
39:36and mine as well we're lining them up for you andrew
39:42thank you i'm not giving you too much because it's very uh rich okay this has got like white
39:48chocolate strawberries so yeah that's what waffle berry pudding yeah tuck in it's gonna go cold
39:54is everyone enjoying it yeah yeah i like it it's not too much white chocolate you can just get that
40:02hint of vanilla with the white chocolate it is good the hosts have done all they can there was empty
40:11plates everything was cleared and yeah i'm really happy with that i'm happy with the whole dinner yeah
40:16do you know what yeah i think i think we might be going home yeah we're definitely going home
40:21do you think that yeah i feel a bit miffed yeah but lesson learned don't do a curry in france
40:30but the judges verdicts on the day's events are already sealed i'll see you out nicola
40:38and at this pivotal stage in the competition it's time for them to decide
40:43who's beginning to pull ahead in the race for finals week
40:49what a day what a day what a long day i think we got off okay nicola and roy they went with
40:59what they knew that it was pretty much an italian meal there was a lasagna there was a pasta dish for
41:04the vegetarian and we thought have they been blagging the fact that they can cook but he knew
41:10the recipes inside out there's something that's on his repertoire he could knock them up straight
41:16away and do you know it's good home cooked food and what else do you want in a bnb in rural france
41:24they were really really wise to stick with what they knew how to cook the service was faultless it
41:29was a sweet evening and yourself nicola not not such a sweet evening oh dear what happened well the
41:38check-ins were fine they were polite they were lovely she was obviously quite nervous there was also
41:44a bed sheet missing this afternoon oh no for andrew he third time then he opened up his duvet and there was
41:52no bed sheet no come on shall we move on to good of better news tell us about the dinner the main course
42:01was a chicken with a mascarpone sauce unfortunately rob had gone a bit bananas on the chili even though
42:10one of the guests had said they didn't like spicy food is there any good news in the dessert no
42:16the the dessert was a lemon posset nice fruit on top beautifully presented but immediately it was
42:25obvious that it hadn't set she didn't realize she had to cook it and then chill it sadly reeks of
42:31lack of preparation oh hugely yes ever do you have better news please tell me you have better news you
42:36know i had a lovely experience at steve and michelle's house today they were prepared they were ready guests
42:44arrived at the same time and they handled it brilliantly it just felt like a very um relaxed arrival
42:51actually and tell us about the dinner well there was some ups and downs started strong with a soup which
42:58steve made and it was served hot nicely seasoned the main course was a curry on paper the sauce just
43:08curdled yeah which was very disappointing and to top it off it was on the spicy side and a
43:13couple of the guests couldn't finish their curry as well so maybe they used the same chili sauce
43:21did they ask for any feedback they didn't ask for feedback there's a fault in not acknowledging
43:25it there well i would say so yes maybe cooking isn't the strongest form for michelle and steve but i
43:31think that's worth knowing where their weaknesses lie
43:34all the couples have had to dig deep to survive their toughest day yet i'd love to be a fly on the
43:44wall to see how all their meals went tonight and what they cooked i hope to do well but i hope we do
43:48better absolutely i know everybody's probably going through the same things but but listen you've done
43:55awesome today yeah so have you though you've done awesome today as well
44:02i think it probably has been the hardest day but do you know what steve
44:06we're nearly there call it a night you know it's not going to happen don't you well i've had enough
44:11because i'm going to bed anyway so if you want to do a list you do a list because i'm going to bed
44:15but the pressure doesn't ease by the end of the week for one couple the dream will be over
44:26tomorrow is going to be a very very full on an interesting day it's going to either
44:33make them or break them we'll find out yeah next time my blood pressure must be
44:39a full breakfast table for the hosts this table is not gonna it's gonna have to do it
44:46we're all out of milk currently sitting outside the supermarket and an eventful challenge
44:53brings out their fighting spirit
44:59at which point do we start to panic oh i'm gonna make this so strong that she'll wish you never asked
45:04right
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