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00:00restaurant we've been expecting you this is no ordinary eatery diners it's time to tuck in yes
00:09yes it's where diners put supermarket foods to the test service on the pass and try before they buy
00:20there's a different cuisine on the menu each week it looks like you turn the lights out it'll glow
00:25in the dark but tom reed wilson is always in charge oh two come through helping our diners discover
00:35which products pack a flavor punch i want to lick the plate and which missed the mark that's disgusting
00:46as we find out which supermarket favorites really offer good value for money with that
00:52bigger saving who would go for the bargain oh while in the kitchen chef mike reed is on a mission
01:01we need to be focused and we need to make sure our diners are happy yes chef to discover the tricks
01:07of the supermarket trade the supermarkets have one more secret up their sleeve to help you decide
01:13where to spend and where to save for the sake of saving a few bob i would definitely make the switch
01:19this time it's rise and shine as we serve up breakfast food i'm going to enjoy this one
01:28from porridge pots to croissants oh you can smell the butter and sausage and bean bakes to hash browns
01:36c does not look appetizing at all does it our diners give their verdict on which dishes have get up and go
01:43light crumbling chicken good boxes and which should just get up and go no i wouldn't feed that to the dog
02:04i'm tom reed wilson and welcome to the taste test restaurant today is all about breakfast because many
02:12people say it's the most important meal of the day so it's doubly important that we sample the best
02:19breakfast offerings from our supermarkets upstairs we're readying the restaurant for our bright-eyed
02:26and bushy-tailed diners who will be passing judgment on foods to make your mornings memorable meanwhile
02:33downstairs in the kitchen super chef and early bird mike reed is prepping for service
02:39breakfast breakfast is all about speed people want to eat and go so we need to deliver it quickly
02:46and we need to deliver it well ready to go yes let's do it the pressure's on today because we brits
02:53love our breakfasts spending more on the first meal of the day than any country in europe around 11
03:00billion pounds each year ready to start tasting our first breakfasters have arrived i have company
03:09they include a trio of busy working mums you look absolutely delicious friends who work together in
03:17the hospitality business ollie harry welcome welcome welcome sisters from the emerald isle who love a full
03:25irish a pair of vicars up early for church on sundays we just straighten that cloth for our ladies of the
03:33cloth besties who love to brunch and a group of early morning dog walkers now with a whole merry band
03:45today our diners will enjoy five dishes tasting three options from major supermarkets and brands each
03:52time after every course they'll vote for their favorite dear diners welcome you know to add an air of
04:02authenticity to our first taste test we really wanted a table of three bears but the zoo wouldn't let us do
04:09that we're starting with porridge golden syrup flavored porridge pots to be precise
04:22our diners will blind taste three golden syrup porridge pots but will they be too hot too cold or just right
04:34they're labeled a b and c and neither our diners nor tom will have any idea which is which
04:44this is a battle between a mid-range and a premium supermarket and a leading brand
04:48in no particular order the options are quaker golden syrup flavor porridge pot
04:58sainsbury's golden syrup flavor porridge pot and waitrose golden syrup flavor porridge pot
05:07all right let's go service please thank you very much ladies
05:10the instant porridge pots arrive at the tables containing just the dry ingredients oh
05:21they're gonna bring something to put in it i hope so it's gonna be a bit
05:26luckily chef mike is on hand to add the exact amount of boiling water specified by the manufacturer each
05:33time after mike's added the water thank you the diners must wait three minutes before stirring
05:43then it's time to tuck into porridge pot a
05:46it's still a little bit watery more watery than i'd personally like i don't hate it but it's bland
05:58perhaps porridge a will answer the vicar's prayers kim claire is gone was it as good as it looks yeah it really was
06:10yeah i really liked it very creamy very creamy but it still had enough texture in there yes yes you can
06:17see the oats in that can't you they've kept their form kim would have gone a bit sweeter but kim just put
06:23about two teaspoons of sugar on her cereals so that could take a spoon i might need help
06:34diners mike is going to pour for porridge b
06:41three minutes later porridge b is ready to taste
06:47oh it smells like a reed diffuser it's not a reed diffuser you're horrible
06:53that's lovely and will our sisters think porridge b is scrumptious too
06:59hello christina hello sinead now is the golden syrup coming through
07:04yes i think so and it's not overpowering a was a bit synthetic for me so perhaps a happier
07:12balance of flavors in b i think so for me so far yeah and you're in concert here
07:18which i always find heartening
07:23porridge pot b is a hit with our diners and no wonder instant porridge is a global success story
07:36it's been a staple since prehistoric times but by the late 20th century porridge had fallen out of
07:42favor stodgy gray and slow to cook it didn't seem to have a place in modern life
07:50that all changed in 1998 when quaker introduced their instant porridge pots to the uk
07:57suddenly porridge was fast and fashionable by the mid 2000s the porridge industry was soaring with everyone
08:06from elizabeth hurley to tony blair kate moss to david cameron enjoying a bowl full the nation had
08:13officially fallen back in love with this breakfast staple and worldwide the instant porridge industry
08:21is now worth an astonishing 2.5 billion pounds a year
08:30but will our diners fall in love with porridge sea
08:34the flavor in the sea is amazing i can't lie yeah and the texture of the oats is really nice yeah
08:40now harry you're a chef in a pub and a hotel yes i am what do you think of sea
08:47the sea is like a runny it was the runniest of the three yeah did you not like the consistency as
08:55much of no not as much b was the perfect one in terms of consistency ah and flavor wise was b
09:01delivering i preferred the sweetness of c and the hard question is are you going to go for consistency
09:08or sweetness good question so with all three porridge pots tasted the diners must now pick a winner
09:19diners it's time to vote for your favorite porridge pot will it be a b or c
09:28while our diners deliberate in the kitchen chef mike is going to lift the lid on supermarket instant
09:35porridge pots but first he's making a good old-fashioned porridge it's literally the oats some milk and my
09:43spoon that's it i've been stirring this for about 10 minutes and it's only now just starting to come
09:50together so how do the shop bought porridge pots achieve the same creamy consistency in just a couple
09:57of minutes mike sifting through the dry ingredients for clues first up it's waitrose you can see all
10:08that milk powder coming out of it that's what gives you that creaminess it's a huge amount you can see
10:15with these oats they're really quite small and that's because of a process they go through where they
10:20steam them and flatten them so that's how they get such a quick cook on the oats by breaking it down
10:29it's their secret trick with this really so next up we have sainsbury's
10:36the oats are looking very similar to the first one though as well it's quite crushed almost
10:42i would say there's probably a little bit less milk powder in this one though
10:45finally mike wants to see how brand leader quaker compares straight away i can see a difference there
10:53the oats are still broken up but you do have far more bigger pieces as well it's going to have a
10:59better texture to it there'll be a bit more of a bite which i definitely enjoy with my porridge it's
11:04going to be interesting to see which one the diners go for back in the restaurant it's time to reveal
11:13our diners favorite porridge pot well diners your votes are in yes and we have a winner but by a very
11:24very narrow margin i mean one vote the winner is porridge pot b
11:35no which is from sainsbury's perhaps its triumph is all the sweeter because it has beaten by one vote
11:48porridge pot c which is by the brand leader quaker so in the battle of the porridge pots it's a victory
11:56for sainsbury's golden syrup flavor porridge pot at 65p for 64 grams
12:01in second place it's quaker golden syrup flavor porridge pot at one pound 30 for 57 grams
12:11and coming in last is waitrose golden syrup flavor porridge pot at 75p for 70 grams
12:19well diners i'm hugely grateful because as a room you've picked a wonderful winner that happens to be
12:25wonderfully reasonable you are savvy savvy savvy shoppers coming up there's a shock result in the
12:35restaurant diners i can't believe what's happened and it's the battle of the sausage and bean bakes
12:45b is so much better than a i've actually found beans and they taste like beans
13:03welcome back to the taste test restaurant a wise person once suggested that the route to health and
13:09happiness is to breakfast like a king and i have to agree so we're testing some of the very best foods
13:18to start your day for each round of the taste test our diners will try three versions of the same dish
13:25from major supermarkets and brands
13:27our friends
13:29diners it's time to introduce a certain je ne sais quoi to your breakfasts
13:35a little french flair to your petit déjeuner it is of course time for croissants christina
13:49all right let's get these croissants in now we're almost at service time with its buttery
13:54flaky layers the croissant has become a firm british favorite with tens of millions flying off the
14:01shelves each week this round is a battle between one premium one mid-market and one budget supermarket
14:10remember the diners and tom have no idea which is which the pastries they're testing are the bakery at
14:19asda all butter croissants mns food all butter croissants and aldi specially selected all butter croissants
14:29i don't think there's a person in the world that doesn't love the smell of croissants service please
14:34oh this is so delicious oh it looks like bees like on a diamond
14:46diners it's time to taste croissant a
14:50bon appetit
14:56okay light
14:59crumpling buttery
15:03i think it's ticking good boxes but will a butter up our brunch loving besties
15:08how is croissant a it started off really strong and then it faltered oh no why well it was a good
15:18crunch and then it was just thick and hard on the inside so you wanted it more aerated inside yes
15:25yeah it's a little too doughy on the inside and not much flavor oh gosh yeah yeah
15:32perhaps croissant b will raise the bar
15:41well i'm very heartened by this site because you're very busy mums yes and you might get a
15:46look in sometimes with breakfast do you natalie no it's just what can we get to get out the door yes
15:52so this is a treat it's a very nice treat and is croissant b a treat no no unfortunately we didn't
16:00like it oh no layers really looks more like bread we were saying than a pastry and the flavor yes
16:08it's not buttery like this one should be so this hasn't delivered on any of your criteria
16:16while croissant b may lack gallic flair the diners would be surprised to learn
16:22that the origins of the croissant aren't french at all
16:25this breakfast favorite actually originated in austria in the middle ages as a kipferl a curved bun
16:36made from yeasted wheat dough similar to a brioche when the kipferl was introduced to paris in the 1830s
16:44by an austrian baker the parisians fell in love and adopted it as their own
16:50the word croissant referred to the crescent shape of the bread but it wasn't until the 1900s
16:58that the french version of the croissant emerged the first recipe was published in 1915
17:05using the flaky butter-rich dough we know and love today
17:09but will our diners fall in love with croissant c there's so many layers in this one of pastry compared
17:20to the other one it's light very light it's really buttery
17:29hello my lovely dog walk so what do we think of c delicious yes kate right in there and are we in
17:37agreement here yeah yeah so rob what makes it so good it's not too sweet it's also not too dry either
17:47well done c so which of our croissants will take the crown diners it's time to vote for your favorite
17:56croissant a b or c while the diners ponder over their preferred pastry
18:04in the kitchen chef mike wants to take a closer look at the inside of the supermarket croissant
18:12for me a good croissant is all about the butter and the layers and the way you achieve the layers
18:20is a process called lamination and it's where you fold your pastry and then you add your butter it's a
18:26really long intensive process but that will then give you the beautiful layers that you associate with a
18:32croissant and that's what i'm looking for with these the first one up is aldi that's not bad to be
18:38honest with you you've got lots of layers in there i'd like to see bigger air pockets but they're pretty
18:45decent to be fair and this is 26 butter so not bad that's quite a decent amount next up it's mns food it
18:54has got layers but they should be more defined the air pockets are good but you can see down here it's
19:02quite dense there should be a lot more aeration in there and it should be a nicer structure the most
19:08expensive of the three it also has the highest percentage of butter at 29 percent that's a really
19:15nice amount of butter so the flavor the taste should be good i like that from mns moving on to asda
19:21it looks dense even before i've cut into it so i don't have high hopes yes you should have like
19:30nice circular layers all the way through a croissant whereas this one's almost just air pockets so this
19:37is only 18 percent butter so much less than the other two so that's a shame because the lamination's
19:44not there and the butter's not quite there either back in the restaurant it's the moment of truth
19:51as we reveal our diner's top pastry pick diners i can't believe what's happened we have a clean
20:03sweet for croissant
20:08so the results of the three croissant choices all packs of four are aldi's specially selected all
20:23butter croissants the unanimous winner at one pound 95 and with no votes are mns food all butter croissants at
20:32two pounds 50 and the bakery at asda all butter croissants at one pound 40. so i know that i'm going
20:42to be spoiled for choice in this room for people to rave about this croissant but i'm going to come to
20:47ken it was absolutely wonderful i'm one of those people that has to cut a croissant and smother it with
20:54butter but that see i could eat it naked not me not me the croissant
21:04or both
21:07so in the croissant challenge it's a landslide victory for the budget supermarket option
21:15diners we brits love a hearty breakfast but there just isn't time for a full english or a full irish
21:23before we dash off to work every morning so some clever soul has jammed some of the key
21:29ingredients into a pastry casing stand by for sausage and bean bakes
21:42crispy comforting and convenient these puff pastry bakes are the ultimate grab and go for brits
21:49we spend an average of just seven minutes making breakfast less than any other nation on earth
21:57in this round our diners will be putting frozen offerings from a brand leader and two budget
22:02supermarkets to the test the options are greg's sausage bean and cheese melts from iceland
22:12aldi crestwood sausage bean and cheese bakes
22:16and little what's cooking sausage and bean melts
22:20hey looks like really crispy and golden doesn't it what do you think of c
22:25it's perfect
22:27diners time to try sausage and bean bake
22:30a
22:31yeah i like that it's quite cheesy
22:41the cheese is really tasty
22:45how is a it's really nice i like you can taste the cheese and the beans
22:49and the pastry looks good it looks wonderfully golden
22:52we've heard crispy it's a rave for a yes 100 with good reviews for sausage and bean bake a
22:59it's time for the diners to sample bake b b is so much better than a i've actually found beans
23:07and they taste like beans the quality of the pastry on b is much better with sausage and bean bake b
23:14hitting the right flavor notes how will bake c perform i don't like the flavor in this on the pastry
23:21it feels a bit dry pastry's definitely dry it's not flaky enough
23:27will our brunch loving besties agree that c's pastry has run out of puff
23:32what do we think of sausage and bean bake c we're not a fan oh dear see it doesn't have that
23:39flakiness yeah and what about the filling i didn't like the taste it tasted very artificial
23:44yeah and very salty oh dear so deficient in in every aspect
23:51with the breakfast bakes devoured the diners must now decide which is best
23:57diners it's time to vote for your favorite sausage and bean bake will it be a b or c coming up mike
24:07discovers the secret to preventing a soggy bottomed bake the way they built these is very very smart
24:15and one breakfast item misses the mark way too much onion wouldn't feed that to the dog
24:26so
24:34welcome back to the taste test restaurant where we're tasting some of the nation's favorite
24:39breakfast foods while my delicious diners vote for their favorite sausage and bean bakes
24:45mike's got the inside track on what's really inside them in the kitchen mike's examining the three
24:52products the diners are testing cooked from frozen they're from greg's at iceland aldi and liddle
25:02looking at these straight away out of the oven they're perfectly shaped and no leakage all three
25:07of them have done a good job with the pastry so i want to have a look inside now at the filling
25:12mike's on a mission to find out how the supermarkets prevent a soggy bottom on their bakes
25:20the way they've built these is very very smart the sausages being on the outside almost acts as a
25:26barrier so that helps keep the pastry nice and crisp on the outside and avoid leakage the cheese is
25:32running through the bean mix which will help thicken that sauce a little bit as it melts so that
25:38definitely helps keep it inside really nice and neatly next mike takes a forensic look at the
25:44ingredients to see if there's anything else stopping the baked bean sauce from seeping
25:50so we're starting with liddle so they've got methyl cellulose which is the thickener and
25:55stabilizing agent so i reckon that's what they're using to help thicken this sauce
26:00so this is the gregs from iceland and if i look at the stabilize again you've got methyl cellulose it
26:07seems to be in all of them yeah it's here in the audi one as well the methyl cellulose derived from
26:15plant-based fiber becomes gel-like when it absorbs liquid when you look at these bakes it's not a bad
26:23thing because they really have executed it well and to get a nice crispy golden pastry on the outside
26:29it's a real challenge for the supermarkets and they've nailed it but which breakfast bake has bagged the top spot
26:39back on the restaurant floor the results are in diners we have a winner with a whopping 13 votes
26:50it's sausage and bean bake b which is greg's at iceland so the results of the frozen bakes all packs of two
27:06are greg's sausage bean and cheese melts from iceland the clear winner at three pounds fifty
27:12followed by a aldi crestwood sausage bean and cheese bakes at one pound 39 and coming third is c
27:23little what's cooking sausage and bean melts at one pound 39 now ollie i have to come to you because
27:31you think it's a superior bay definitely the beans are so much nicer in it compared to the other two
27:36and the pastry too every element in it was was much nicer yeah when it comes to breakfast it seems our
27:43diners are willing to pay those extra pennies for the perfect pastry dear diners i hope i'm not going
27:51to make a complete hash of the introduction to this next course because it is of course hash browns
28:00but one of these hash browns has a twist i wonder if you'll be able to work out what it is
28:07so c takes what 13 to 15 so i'm going to put them in now the hash browns in this round pit a brand
28:20against mid and premium supermarkets as ever our diners will judge on taste alone they won't know which
28:27brand is which the choices are m s food hash browns iceland hash browns and in a special twist
28:38they'll also be tasting strong roots cauliflower hash browns
28:43but will our diners detect the difference service thank you very much
28:54c does not look appetizing at all does it it's a little bit a little bit floppy
29:01diners it's time to taste hash brown a
29:07it's like classic crunch nice and yeah that filling is perfect will a leave our dog walkers
29:24hungry for more it looks super i think yeah very nice texture i think it was really crunchy
29:30and the texture of the crunch kind of added to the flavor and you're getting a little bit of garlic
29:35a little bit of salt and pepper yes i think it's just right the season so a lovely balance yeah absolutely
29:42will hash brown bee tickle their taste buds too
29:50it's actually quite nice no no way too much onion i wouldn't feed that to the dog
29:54now luke i would say hash brown bee looks more dissected than eaten because i couldn't possibly
30:02eat any more of it really it doesn't have that crispy kind of outer coating so b wouldn't make it onto
30:09your brunch table no definitely no way hash brown bee may not have found favor with our brunch buddies
30:17but these potato bites have been a crowd pleaser for almost 200 years
30:25originally a simple way to use up leftover spuds a recipe for hashed potatoes was first published in the
30:31united states in 1835 and by the mid 20th century they'd become a staple breakfast side dish in american
30:40diners everywhere it was the spread of mcdonald's in the uk in the 1980s that brought hash browns to
30:48the british breakfast table these days despite their american roots 60 percent of brits say they've become
30:55a quintessential part of the full english today the worldwide frozen hash brown
31:01market is estimated to be worth up to six billion pounds a year a true testament to how the humble
31:09potato can become a global phenomenon
31:15back in the restaurant it's time to taste hash brown sea it's got a softer texture yeah i can definitely
31:22smell sea it's got veggies in it with veggies probably cauliflower cauliflower yeah it's still quite
31:29tasty though with all three hash browns hoovered up our diners must now decide which is the best
31:38diners it's time to vote for your favorite hash brown will it be a b or c our diners have detected a
31:49difference in flavor and crunch between the products so chef mike's taking a closer look at what's beneath the
31:56hash brown's crispy coating i love a hash brown and for me it's all about texture all three will be put
32:03to the test straight from the freezer first up it's iceland this looks really good so you can see
32:11there's visible big chunks of potato in this it's going to go really nice and crispy on the outside
32:17and you're going to get a beautiful bite in the middle so you've got 84 potato in this and then
32:25you've got dry potato flakes potato flakes a dehydrated form of mashed potato help bind the potato pieces
32:33together and soak up any excess moisture as the hash brown cooks will m and s foods offering impress
32:41mike with its filling so if we break it open there's not enough chopped potato for me there's a lot of
32:48that mashed style inside which is going to give you a really soft bite and i want the texture i want the
32:54crunch so this is 74 potato but it's 13 onion that's a lot of onion you know and that's going to make
33:04it much more moist as well moving on to the strong roots so this is a cauliflower hash brown this
33:12definitely looks much smoother it's quite hard to distinguish the cauliflower but you can see some
33:17of the chopped potato like some very little pieces in there
33:25so 42 cauliflower 13 potato but it's got potato flakes in there as well so that's that mash style
33:33consistency so that definitely shows you why it's much wetter inside versus the other two which were
33:41much more rough chopped potato it's going to be interesting to see which way the diners go here
33:47whether it's going to be smoother hash brown the one in the middle or the one that's more chunky
33:54well we're about to find out as back in the restaurant tom has the results
34:00diners we have something of a runaway winner that scooped up 14 of your votes
34:08it is hash brown a
34:14and this hash brown is from iceland with almost 90 of the votes it's a victory for a the chunkier option
34:24iceland hash browns at two pounds for 800 grams followed by our twist on the game strong roots
34:33cauliflower hash browns at six pounds for one kilo and in third place with no votes is mns food hash browns
34:43at three pounds fifty for 750 grams
34:48barbara you have very discerning palates at your table because i think you might have detected the twist
34:54with hash brown sea from strong roots what do you think it was cauliflower you are absolutely right and
35:02i think our branches got it too bravo
35:08coming up the diners sample a blue breakfast brew it looks like laundry surgeon
35:14and chef mike reveals the secret to the drink's unique hue the diners don't realize they're actually
35:21drinking algae
35:35so much wonderful taste testing i think you deserve a drink
35:47and you might be thinking of a brilliantly red bloody mary
35:51or a glowing orange bucks fizz
35:56but i've got something altogether more wholesome for you it's the latest breakfast craze it's blue juice
36:10all right last one of the day it's juice time let's do it
36:15this final round pits the brand leader against two mid-market supermarkets
36:21the diners will be tasting morrison's nourish blue blast innocent blue bolt
36:27and asda blast of blue super juice service please mercy
36:36but what will our breakfast loving diners make of the blue beverages it looks like laundry surgeon
36:43yeah it does well this one kind of looks like washing up liquid and can they work out what gives the
36:48juice it's striking blue color
36:52diners it's time to taste blue juice a
36:56cheers
37:00it's got a little kick to it what's the blue from maybe wheatgrass or something you're getting
37:10warm christina but that's not quite right tell me about the taste of a
37:16it's fruity but citrusy fruity which fruits are coming through i think mango and lemon
37:24right i'm getting vegetables it smells sweeter than it tastes and you're looking for that tartness in
37:31your blue juice yes definitely
37:37will the diners be in for something sweeter with blue juice b that's that's very appley
37:42so what's giving it the color blueberries in there could be it's got a really sweet taste to it
37:50i think i still prefer a i agree because it has a bit of ginger in there the ginger was nice the ginger was
37:55lovely
37:59perhaps blue juice c will get the diners juices flowing that's nice isn't it that's very mangoey
38:09but will its tropical taste sweeten up our early morning dog walkers
38:14rob what do you think of c it's quite nice it's not as strong as a but it's got a good combination
38:21of flavors in there cucumber and maybe a bit of passion fruit oh well i'm very encouraged by that rob
38:27yeah i'll be really interested to see exactly what's in each of them yes and whether your votes
38:33correspond with your drainage
38:38with all three juices sipped and scrutinized the moment has arrived to choose a winner
38:45diners it's now time to vote for your favorite blue juice will it be a b or c
38:54in the kitchen chef mike's got the inside track on the supermarket secret to creating the drinks quirky
39:02color over the last year i've really noticed the rise of the blue juice it's become a real trend
39:09the ingredients for all of these are so similar apples coconut water great passion fruit but what gives
39:18it this unusual color the answer is spirulina the diners don't realize they're actually drinking algae
39:27spirulina a type of microorganism commonly known as blue green algae is typically cultivated in large
39:34outdoor ponds and once harvested is dried and processed this is the spirulina in a powder form
39:43and to show what a difference the spirulina makes i'm going to make a juice with all the other
39:48ingredients and then add the powder at the very end mike mixes apple grape guava and passion fruit juice
39:57with coconut water and a splash of lime mix that together to create a juice similar to the ones the
40:04diners are drinking it's just a classic tropical juice doesn't look that interesting definitely isn't
40:11blue so let's add spirulina all i've done here is mix the powder with some water just so that it's
40:20easily mixable spirulina is nutrient dense it's a source of b vitamins several minerals and plant
40:27protein which has given rise to its reputation as a superfood so you can see now i mean that's just
40:36far more interesting right it's got that bluey almost green tinge to it so the spirulina really is
40:44the hero in this dish and it's not just for the color there's so much nutritional value to it as well
40:50so it's a win-win for the supermarkets and brands
40:55but which blue juice will be a win-win for our diners diners we have a winner
41:01it is blue juice a
41:12and it's the brand innocent oh the winner a is innocent blue bolt at four pounds for 750 milliliters
41:23in second place it's c morrison's nourish blue blast at two pounds for 750 milliliters
41:32and coming last it's b asda blast of blue super juice also two pounds for 750 milliliters
41:41natalie you were very keen on blue juice say weren't you i was it was the aftertaste of the ginger right
41:47at the end that made me think yes this is this is a really nice drink actually there isn't any ginger
41:54in blue juice a it is however twice the price of b and c is the cost a factor for our busy mums
42:03would that change your mind no no no not at all oh gosh a conclusive no
42:09well i feel very health induced by this wonderful voting
42:22with the breakfast feast officially over every dish devoured and debated the kitchen crew is clocking off
42:30that was a good day it was smooth we were efficient diners are happy what more can we ask for
42:38as the kitchen closes its doors there's just time for a final word from the restaurant
42:44on the day's delicious discoveries well we've laid on a veritable breakfast buffet of delights for our
42:52discerning diners today and their palettes have shown that you can start your day with a range of options
42:58from premium brands to absolute bargains cheers next time the taste test restaurant is serving up
43:09indian food it tasted like a black dial i've had before my mom's made from condiments to the most
43:15delicious curries i think seeds are proper boona to discover which are fit for a feast they smell
43:21fantastic and which get the boot that's a bit like a leather shoe
43:37good
43:42good
43:44good
43:46good
43:48good
43:50good
43:52good
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