- 1 day ago
The Great B&B Challenge - Season 1 Episode 8
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00:00Look at this view, Brett.
00:01Can't believe we're here.
00:04Stunning.
00:05Now, the chance to make it real begins.
00:08Welcome to the first baby breakfast.
00:10We've got a guest arriving early.
00:11Lovely.
00:13Across three weeks, six couples will fight for the prize of a lifetime.
00:20Walking away with the keys to this extraordinary B&B in the heart of the French countryside.
00:25But only one couple will take them.
00:32Who wins this stunning prize lies in the hands of four expert judges from the world of hospitality.
00:41Eva Jonat, who's inspected hundreds of hotels for the prestigious AA.
00:46The competition has been so tough this week.
00:48Nicola Cross.
00:50Oh, snogging swans.
00:52Elite inspector for the exclusive B&B guide sawdays.
00:57Slightly chaotic, as they say, up north.
01:01And award-winning B&B owners Andrew John and Brennan Street.
01:05Nobody's perfect.
01:06Yeah.
01:07Well, nobody's perfect.
01:11Whoa!
01:13Ready?
01:14Hurry up.
01:15Come on, look at her. Stop asking me questions.
01:17I've buzzed it all up again.
01:19Well, you haven't buzzed anything up.
01:20I'm flagging.
01:22Oh, God.
01:23Do they have a problem?
01:27Not sure if it's hospitality for them.
01:31Previously...
01:32That one's a bit messy.
01:33Oh, of course, meat is egg.
01:35The hosts face their first breakfast.
01:38Not sure if they're from the baker's.
01:40The pressure began to mount.
01:42It's going to be Fran all in the bed.
01:45It's a competition and we're on a budget, so...
01:47And a curveball left everyone reeling.
01:51Guess early.
01:52OK.
01:53What else?
01:54No.
01:55Not the people right there.
01:56If you had a guy through a craft sheet, this wouldn't maybe happen.
02:00Is that pot full enough, do you think?
02:15Well, I can do the cafeteria if you want me to bring that out.
02:17It's day three and the hosts are now settled into their new surroundings.
02:22Bye-bye.
02:23I still can't work that toaster.
02:27With two challenges under their belts, the hosts are fast learning the demands of running
02:31a busy B&B.
02:33We've just got to be ourselves and learn as we go.
02:36I always strive to be a perfectionist and if you're not given 100%, it's like, why?
02:41Why are you not?
02:43I think the only nerves that I had was the cooking, the expectation.
02:48The first thing I woke up was that I needed to get the butter out of the fridge.
02:51I think I'm still nervous.
02:53Really?
02:53Yeah.
02:54Not letting yourself go.
02:55It's a way of me managing the nerves.
02:59You don't need to toast it now.
03:01Well, you're serving at nine.
03:02It's all right.
03:03You don't need to adjust yet.
03:04Just hold fire for a minute.
03:06I think we came into the process like uber confident and just thinking...
03:10Probably think it would be a bit of a breeze.
03:14Anything but that.
03:15Anything but that, yeah.
03:18It's the halfway point of heat, too, and the hosts are straight back to work this morning.
03:31Bonjour.
03:31Bonjour, monsieur.
03:34After criticism yesterday for serving supermarket-bought croissants, while Nicole's busy in the kitchen,
03:42Brett's headed out to the boulangerie in search of authentic pastries.
03:45Alors, deux pains aux raisins, deux chaussons aux pommes.
03:51Très bien.
03:58Merci.
03:59C'était bon un ticket?
04:01Ah, yes.
04:02You don't let her speak French with me.
04:03Oh, yeah, I promise I'll learn.
04:05OK, tomorrow you come back and you speak French with me.
04:07OK, all right, I'll try.
04:09Good morning, lovely people.
04:16Here's gave me an idea to maybe create our own guest's cookbook.
04:22Looks nice.
04:22Isn't it a good idea?
04:23All right.
04:24Also keen to expand his repertoire in the kitchen, this morning, Guy is cooking up something a little different.
04:34Shakshuka eggs.
04:34Just a North African dish with tomatoes, peppers, paprika, onion, garlic, and then you crack an egg in there,
04:41and then you try and serve it so that the egg's still running.
04:45It's quite nice.
04:45It's quite healthy.
04:46It'd also be really great for vegetarians.
04:48So, yeah, I mean, do vegetarians eat eggs?
04:55This morning I got up really early and baked some croissants.
04:59And I've, like, took ages making pan of chocolate.
05:02Anyway, that's the dedication I'll go to my guests.
05:05OK, I've brought them frozen and just popped them in the oven.
05:11In a bid to combat the nerves, which the judges have picked up on,
05:15Justin and Paul are the only hosts sticking to the same menu.
05:19This cup of tea is, like, an hour old, but I'm still sipping it.
05:24We're not running around like headless chickens because we're doing the same style breakfast every day.
05:28Tightening up.
05:29That's what I would say.
05:29Tighten up, tighten up.
05:31Because we were good yesterday.
05:34We're back today.
05:39How are we doing?
05:41Oh, good timing.
05:42Here we go.
05:43Oh, did you get everything?
05:44Yeah.
05:45Amazing, amazing.
05:48As the guests begin to arrive for breakfast,
05:51en route to join them at the table are the judges.
05:56Anything I can give you a hand with?
05:58No.
05:58Today, they'll expect to see that the hosts have listened to yesterday's feedback.
06:03How would the guests do it, Nicole?
06:04Yeah, you can tell they're having a good time.
06:06And made improvements to their offering.
06:14Hello, morning.
06:16Do come in.
06:17After yesterday's breakfast with Nicole and Brett, I'm really hoping for something more authentic to France.
06:24Top quality pastries are a must on a French breakfast table.
06:28Justin and Paul might be sticking to their tried and tested buffet breakfast.
06:35Justin.
06:36And a little bit of lemon juice on strawberries and topped with pistachio crumb.
06:41But with their guests choosing to eat at two separate tables on either side of the garden.
06:48Hey guys, just checking everything okay?
06:50Absolutely lovely, thank you.
06:51These hosts have their work cut out.
06:54Did it send you terries over there?
06:56No, they're just for me.
06:58Yeah.
07:01Very well, thank you.
07:02How are you?
07:03Good.
07:03Good.
07:05Namaste.
07:06Namaste.
07:07How do you think it's going so far?
07:12Really well.
07:13We're on a roll.
07:13I think it's the preparation.
07:15Despite pre-planning by taking breakfast orders last night, Nicole's already giving herself extra pressure.
07:22So Rishma said about having something homestyle cooked.
07:26I've literally read it the cupboards to see if I can whip her up something.
07:30Something extra.
07:31Yeah, something extra.
07:32Shall we?
07:32Yeah, that'd be nice.
07:33See, you all sleep well?
07:34Yeah, we did.
07:35Lovely.
07:36Good.
07:36It's very quiet.
07:37We went to the Thai restaurant yesterday.
07:40Fabulous.
07:41Breakfast will be out soon.
07:42No problem.
07:45Let me out.
07:48This is their second breakfast service.
07:51They should be pretty slick by now, I'd have thought.
07:56Joe and Guy have also opted to take pre-orders the night before.
07:59And while Guy creates his shakshuka, the guests are sampling Joe's baked from frozen pastries.
08:06I don't think these came from the boulangerie.
08:09No.
08:10I don't think you haven't tried any of the cheese.
08:13I don't eat chit-sliced cheese.
08:15OK.
08:15So you're disappointed with the cheese.
08:17Did you all have a good evening?
08:19Yes.
08:20And a lovely swim.
08:20Oh, lovely.
08:22What time did you do that?
08:23About six.
08:24About six.
08:25Lovely.
08:25Super.
08:26And did you have little chats with your hosts?
08:28Yeah.
08:29Yeah.
08:29Very interesting.
08:30And you too?
08:32Not a lot.
08:34Not a lot.
08:35OK.
08:40Just shout if you need anything.
08:43With their guests tucking into the continental offering...
08:46Have a selection of teas there, not sure which one you want.
08:48OK.
08:49For Justin and Paul, all is calm.
08:54Whoa.
08:55While Guy's alternative breakfast seems to be on track.
08:59We're just going to cover it with that just to try and get a bit of steam to try and cook
09:06the top of the eggs.
09:07Otherwise, the eggs just cook from underneath.
09:09What could possibly go wrong?
09:12But for Nicole and Brett...
09:14Brett, we don't need to do the dishes.
09:17I was just doing...
09:18I was just doing something.
09:18No, no, no, no.
09:19You want to get everyone's out at the same time, right?
09:21Let's do it.
09:22The temperature in their kitchen is rising.
09:26Quick, quick.
09:27The eggs from a fry.
09:29Nicole, you'll never forget the eggs.
09:30I know.
09:32It's a lot of sugar here.
09:35It's multitasking.
09:49Salt and pepper and your eggs are just coming.
09:52Good luck.
09:53It's day three of the second heat, and the teams continue their bids to be the best B&Ber.
10:00Thanks, Stace.
10:01That looks delicious.
10:02I have serious food envy now.
10:05With two sets of guests and the judges to impress...
10:09Let's make the coffee, but then bring additional sort of top-ups.
10:14Each team is hoping for positive reactions to their breakfast spread.
10:24After getting her eggs back on track, Nicole's also served up something extra.
10:29Okay, so for a lovely Rishma, Minesh, Nicole's whipped you up some Indian eggs.
10:36Wow.
10:36Here we go.
10:37Wow.
10:39No worries.
10:40Wow.
10:41That's what I could smell cooking.
10:43Mmm.
10:43Okay, here we go.
10:45The Irish fry.
10:47So...
10:48Irish fry.
10:51We have the ordered one.
10:52Here we go.
10:54Get tucked in and enjoy.
10:56If you need anything else, just show it in.
10:59Oh, mate, actually, you can ring my bell.
11:01I think we should put the little bell there.
11:03Yeah.
11:03Meanwhile, Justin and Paul's guests are settling down to their more intimate breakfast setting.
11:18It's a lovely little spot.
11:19And it's lovely and shady as well when it's so hot like this.
11:21It's nice to have a cool spot because it's already hot.
11:25We're happy to, you know, set up a table wherever in the garden because the weather's great.
11:30So, you know, not everyone has to be huddled around a table.
11:33And I think that's nice because sometimes some people aren't morning people.
11:39How's the chocolate?
11:41So, what do you reckon?
11:42Yeah.
11:43It feels almost a bit stale.
11:45You know, it doesn't have that French crisp bite.
11:48No.
11:48Yeah.
11:49That was my thought.
11:50It almost feels a little bit processed.
11:52But that's down to the boulangerie at the end of the day.
11:53It really does.
11:54It's down to the boulangerie.
11:55But they've trialed that boulangerie yesterday morning.
11:58So, they should have tried the pastries unknown for today, potentially.
12:05For Joe and Guy's guests, breakfast this morning has an exotic flavour from Guy's homemade shakshuka.
12:14Thank you very much.
12:14Lovely.
12:18And did you put harissa in the sauce?
12:20No, the pantry in the B&B was not as fully stocked as mine would be at home.
12:26Hopefully, it still tastes quite nice.
12:28It's very tasty, actually.
12:29Lovely.
12:31It is really tasty.
12:32It's very tasty, isn't it?
12:33As a good Frenchman, which I know you to be, what do you think about shakshuka being served on the menu in a French B&B?
12:40I think it's a good idea because I'm a little bit different from the traditional way with eggs, etc.
12:47But my mother is saying that I'm not a good French.
12:51Are you going to tell us why?
12:54It's too much for breakfast, I imagine.
13:00This is delicious.
13:02Yeah?
13:02Very nice.
13:02It's wholesome, and it feels really well-cooked.
13:06And timing-wise, it's not easy to get all of these dishes out here and an extra dish.
13:12Yeah.
13:13And the potato scones, has she made them herself?
13:16I believe so, yeah.
13:20Oh, that's the bell!
13:25Who rang the bell?
13:27For Nicole.
13:28Yes.
13:28If she makes the potato scones herself, if they're...
13:31She does.
13:31She does, yeah.
13:32She does, yeah.
13:33Very nice.
13:34Very good.
13:37How was breakfast?
13:38Yes, very good.
13:40Yeah?
13:40Enjoy it, bud.
13:42For me, you've used the local boulangerie to get your breads and your croissants.
13:46Because I've been in France a little while, they're not the best.
13:50So maybe shop around with some different ones.
13:52You may find there are quite a few that offer a delivery service that can come earlier.
13:56Oh, you can pick up it.
13:57But that's just for future experience.
13:59Oh, yeah, we'll take it on board.
14:01No, you're very, very welcome.
14:05Justin and Paul did really well this morning.
14:07I think that it was a really smart choice to go for a simple continental offering.
14:12Okay, see you later.
14:13But something that I was expecting from them, you know, not having to be behind the stove
14:17all morning was to be a bit more present maybe around the guests.
14:21I felt like the guests were left on their own a lot.
14:24So there wasn't much hosting presence during breakfast time.
14:27We're just having a discussion because what you're offering is a lot, to be honest.
14:35It is a lot.
14:36And you got that all out on time, but how are you finding that in the kitchen?
14:39I may have forgot the eggs, but it didn't stop me sending them out to you on time.
14:43You know, it's preparation and preparing is the key.
14:46The general thing, as you know, is the pastries and yoghurt and fruit.
14:51But actually, in this instance, we haven't touched the yoghurt and fruit.
14:56But genuinely, that was really, really tasty.
14:59I think everyone enjoyed it.
15:01If everyone's happy, are you okay for us to get the table sorted?
15:06And it's my least favourite part.
15:08We do have guests coming, so I do have to rush us on for the room turnarounds.
15:13No problem at all.
15:14But it just means that you need to stay longer next time, eh?
15:19Very good breakfast this morning.
15:23And do you know what?
15:23It was probably the most relaxed breakfast we've had.
15:26Was it necessarily the highest attention to the guest in service?
15:31No.
15:32But you cannot fault the product.
15:35No.
15:36Only thing I would say, are they maybe doing too much?
15:39Yeah, I would say the one thing that could trip them up
15:42is creating too much stress for themselves.
15:49So, how do you feel that went?
15:51Were you happy with everything?
15:52Yeah, I think so.
15:53And the evening went well?
15:54Julian was here on his own.
15:56Right.
15:56So, we invited him to join us for supper.
15:59Anne and Andrew.
15:59They said they had their own picnic
16:01and we had the impression that they just wanted to spend
16:04a little bit more time together.
16:05Yeah.
16:06I guess the feedback will tell whether we got that right or wrong.
16:10Anne and Andrew called me aside after breakfast
16:13to let me know that they just felt a little bit left out last night
16:16because it was obvious that Joe and Guy were having fun with Julian, the other guest.
16:22It would have been nice if they'd offered, even if that offer was turned down.
16:29That's what B&B is about.
16:30It's about making people feel happy and comfortable.
16:32The judges have spoken, but the guests are also asked to comment on their stay.
16:40I'm not convinced that it's a full five.
16:42I'd like to go like a four and a half.
16:44It's hard.
16:45It's very hard.
16:47Before checkout, everyone leaves their feedback,
16:51which will be vital for the judges when making their final decisions.
16:54They kept asking us, did we want anything?
17:14But then last night when we were just Julian and us and them,
17:18I felt ignored, to be honest.
17:19They invited Julian away from us to eat with them and we weren't invited.
17:25No.
17:25I didn't like that.
17:26No.
17:26Would you come back?
17:28No.
17:29I'm afraid I wouldn't.
17:30No.
17:31No.
17:32I was very impressed by the way you're welcoming
17:37and you're interested in everything.
17:41Give me a hug.
17:42Come on.
17:42It was a great pleasure to meet you.
17:44Lovely to meet you.
17:45You and Joe?
17:46Thank you very much.
17:49Enjoy your travels.
17:50We will do indeed.
17:52All the best.
17:52Bye-bye.
17:53Thank you very much.
17:55If they want, would we stay at their B&B?
17:59I think so.
18:00Yeah.
18:01I agree.
18:03Bye-bye.
18:04Safe journey.
18:06See you later.
18:06Cheers.
18:07Bye.
18:08Thank you very much.
18:09Bye.
18:11With the guests and the judges now headed off to their next location,
18:15there's no downtime for the hosts.
18:18Right.
18:20Today's challenge.
18:21Come on.
18:22As there's another knock at the door.
18:25So let it out.
18:26Oh, God.
18:27Is it that time already?
18:32What's the day bringing?
18:33Come on.
18:35Task time.
18:36Task time.
18:36Come on.
18:37Is that more gift vouchers, Paul?
18:38OK, let's see what we're doing today.
18:45Tonight, three rooms have been booked and all guests would like to be served dinner.
18:50Dinner must be three courses, be locally sourced from the market at Sarlat,
18:55and there needs to be a vegetarian option.
18:59A judge will inspect your third B&B room at 3pm.
19:02Guests will check in between three and four.
19:05Dinner must be served at six and finish no later than eight.
19:09That is time.
19:12Yeah.
19:12But there is so much required of us in this today.
19:16Yeah, it's a lot.
19:16We need to really pay attention to detail.
19:21Today's task has been designed to push the hosts beyond their comfort zone.
19:26Thanks.
19:26Let's go.
19:27And allow the judges to see which of the B&B hopefuls will rise to the occasion.
19:32Dinner's a perfect extra revenue stream.
19:36It adds another string to your bow,
19:38and I'm really excited to see what they come up with.
19:41Maybe we make a vegetarian option bigger so that everybody can have it.
19:46We've got the puff pastry, we've got the asparagus.
19:48It's not vegetarian.
19:50Asparagus and puff pastry.
19:54Depends on what we do for the base.
19:55Yeah, but vegetarians can eat cheese.
19:58It's vegans that can't.
19:59Vegan is no dairy.
20:00Okay, I don't need to do the explanation on that.
20:02All right.
20:03Okay.
20:05Even if they're cooking specialties from home,
20:08there's still ways to do it with local produce,
20:10and also show us that the hosts are willing to, again, embrace the culture.
20:15Do we want to eat any foie gras?
20:16No, because I just think it offends people.
20:19Speciality of sarlat, though.
20:20That's the point.
20:21I think you're getting local stuff here.
20:24The more local, the better.
20:25Today's probably going to be the toughest challenge,
20:28and this is where sometimes we'll see some cracks begin to appear.
20:32I'm really interested to see whether they can retain their composure.
20:37Maybe they will, maybe they won't.
20:41Ideally, I would love to do a keema curry,
20:44but cooking an Indian up is going to be very hit and miss,
20:47but you have to roll with what you're best at, you know.
20:49Right, I'll see what I can find from the shops.
20:53Bye, darling.
20:57My God, it's quite a busy market as well, Brett, isn't it?
21:00It's really busy.
21:00The teams have just a few hours to pull everything together.
21:06Oh, spices, Brett.
21:07Yeah, let's go for it.
21:08Curry, gone bear.
21:09At the moment, we're trying to find some of these Saladay's potatoes.
21:12We're looking for a food truck, hopefully.
21:15We'll go up that way, and then route through.
21:17At three o'clock, the judges will be on their doorstep.
21:23A little bit lost.
21:24Trying to find a grocery here.
21:27Their mission to find out who can meet the breach.
21:30We need to hurry up.
21:33No luck finding the potatoes at the moment.
21:35Do you know where I might find rotisserie chicken?
21:37Oh, sorry.
21:38Rotisserie.
21:39Chicken?
21:40Rotisserie.
21:40And who is in danger of crumbling under pressure?
21:44We're going to have to go with chili powder if we can't find it.
21:47Tight.
21:48Rotisserie chicken is on Saturdays.
21:51Just a little bit of things to do.
21:53Time's ticking.
21:54Better get on.
21:56The market's about to close, I think.
22:05In the Dordogne, the race is on to be crowned the best B&Ber.
22:10Two lemons, my beans, my courgette, my sweet potato.
22:14Yeah?
22:14Yeah.
22:17Merci.
22:18Nice.
22:18Happy, please, yeah.
22:19The hosts have just a few hours to change over three guest rooms.
22:24Right, get these rooms done.
22:27And plan and prepare a three-course meal.
22:30Our changeover is working quite well.
22:32Before each host checks in several new guests.
22:35I might have time for a dip in the pool.
22:37Here, it's done.
22:39Here, it's done.
22:40It's done.
22:41Here, it's done.
22:41Is it another?
22:43No.
22:44No?
22:44It's all for...?
22:45Yes.
22:46OK, d'accord.
22:47So, I just asked her whether I was likely to find anywhere that was selling the pre-cooked salad potatoes, and the answer was no.
22:54So, we're now just going to buy some potatoes, and I'm going to have to make it myself.
22:59Oh, hello.
23:00How's it going?
23:01Hello.
23:02How are you doing?
23:03Competition.
23:04Competition.
23:05How are you getting on?
23:06Nicole, how are you doing?
23:07Good.
23:08You look like you're doing well.
23:09The bags look full, but none of the stuff she's asked for.
23:11How are you two getting on?
23:12We're good to go.
23:13Yeah, we're good.
23:14Although, the both of us are out main in, with a lot to do back home.
23:17I was about to say, you seem very relaxed for somebody who's got...
23:19Well, we're not.
23:20We're just hiding it well.
23:21Well, saying that, we did enjoy a lovely ice cream there.
23:23So, check out the ice cream shop.
23:24No time for that.
23:25Or the pub.
23:26I could do with one to calm me down.
23:27We're going this way.
23:28Oh, we're going this way.
23:29Bye.
23:30See ya.
23:31Okay, it's time to get home.
23:32We need to get back.
23:33Acton's on the way, though, for that, Ben.
23:34They're not taking the competition seriously enough if they've got time for ice cream.
23:55Yellow, courgette, sweet potato, lemons, limes, beans, Josh.
24:06Meat.
24:07But the salad would be great, no?
24:08Yeah.
24:09What do you think?
24:10It's a good mix, and we want to show how we eat at home.
24:12Yeah.
24:13Which is the main important thing, isn't it?
24:14Yeah.
24:15Like, we're letting our guests see how we would enjoy dinner.
24:19Having picked up a walnut tart for dessert, before prepping his starter of tomatoes with goat's cheese, Guy's cracking on with a side dish.
24:33So, we're going to do a barbecue tonight.
24:35I think I've given myself a bit of an extra challenge by trying to do the potatoes a la saladez.
24:42So, I saw Nicole and Brett at the market.
24:45Oh, okay.
24:46And they...
24:47Oh, shoot.
24:48So, who's doing their house?
24:49They were stopping to have an ice cream.
24:51Potentially, they could be, like, leaps and bounds ahead of us, in terms of how they're managing their time.
24:57Or, maybe they've miscalculated tremendously, and are going to be floundering this afternoon.
25:08Right, we have a problem.
25:10Yeah?
25:11I've, um, got the wrong duvet side.
25:14That is a problem.
25:15One of us will have to go to Carrefour later.
25:18Right, I want to quickly go.
25:20Go on, then.
25:21Taking a slower approach to their preparations, designers Justin and Paul are planning a picture-perfect dinner table.
25:34Oh, yeah, they're good.
25:35So great.
25:36Just trying to visualise in my head what it will look like, the tablescape.
25:40Because, obviously, we want it to have a fun element, not too serious, also not too, like, giddy.
25:45Or this, just, you know, with that sort of edge with, like, salad or chicken.
25:51Even if we just get white ones that just break it up a bit so it doesn't look too formal.
25:57Oh, God.
25:58I expected you to have been finished by the time I got home.
26:00Right, we need to run.
26:01With the judges due to arrive any time now.
26:02Can I point out what you need to do instead of me running up after dinner?
26:03Oh, I know what to do.
26:04The pressure to deliver three rooms and a three-course meal is on.
26:18Right, we're actually on schedule, but it was me that messed up.
26:23Because finding sheets isn't easy, isn't it?
26:26Ten minutes to do three beds.
26:30We really should have split up this morning.
26:33This is Daphne winging it.
26:37Ironing the pool towels.
26:39I've gone mad.
26:42That room's done.
26:43Nicole, leave it.
26:44Yep, okay.
26:45Oh, my God.
26:48Hello.
26:51Hi.
26:52Good afternoon.
26:53Bonjour.
26:54Hello.
26:55Hello.
26:56Today, the judges are each meeting their final hosts of Heat 2.
27:00Talk about hump day.
27:02This challenge is huge.
27:04Let's just hope the whole house of cards doesn't come down.
27:08So, how's the day been going?
27:11Very busy.
27:12Very pacey.
27:13Pretty organised.
27:14We're going to do food that we're comfortable with.
27:16So, stuff that we would, you know, do for friends and, you know, we know that thing friends like.
27:22Immediately, I have the feeling that this is about welcoming friends anyway.
27:27Yeah.
27:28Yeah.
27:29But as the guests start to arrive.
27:32Hi there.
27:33Hello.
27:34Hello.
27:35The hosts need to prove they can remain calm during their busiest check-in yet.
27:40So, this room's nice and cool as well.
27:43Is this okay for you?
27:44Yeah.
27:45All right.
27:46I'll give you a moment and then when you're ready.
27:48Okay.
27:51Very nice.
27:52Very nice.
27:53Ah.
27:54Lovely.
27:55Really modern inside, isn't it?
27:57Yes.
27:58Yeah.
27:59We like a pink fruit.
28:00Yeah.
28:01Really nice.
28:02It's really nice and soft and delicate.
28:03Yeah.
28:04Having earlier been warned by the judges about making too much work for themselves.
28:09Welcome to residence, sir.
28:10Nicole and Brett are welcoming five brand new guests, all with high hopes for their evening.
28:17Hello.
28:18How are you?
28:19Hi.
28:20I'm Brett.
28:21Nice to meet you.
28:22Likewise.
28:23If I can get you settled in and take you two rooms.
28:24And then we can come back and have a cup of tea.
28:26That would be great.
28:27Of course.
28:28Of course.
28:29The guests arrival, I mean, it's a small kitchen and suddenly with six people crowding in,
28:33it was a bit awkward, but they managed well.
28:37Okay, so you'll be staying in residence are dreaming this evening.
28:42Sounds like a lovely night.
28:43It's a pretty room.
28:44I think that Brett and Nicole have done a really good job on their rooms.
28:51Oh.
28:52Are you in the bed?
28:53I want to know if I can sleep.
28:55If I can sleep well, yes.
28:57They look pretty.
28:58They smell lovely.
28:59Lovely little basket of goodies.
29:02And I couldn't see anything that they'd missed.
29:04Oh.
29:05Best view ever.
29:08Oh, something's been very thoughtful.
29:10Look.
29:11We've got a fan.
29:12Oh, wow.
29:13What a lovely idea.
29:14I like the way that their welcome's very genuine.
29:16Yes.
29:17They obviously was thinking about what their guests would need when they arrived.
29:21Oh, thank you.
29:23With the judges aware of the comments on Joe and Guy's interactions with their guests
29:28last night.
29:29Ah, bonjour.
29:30Ava will be paying close attention this afternoon.
29:34Here we go.
29:35Oh, it's lovely.
29:36Ah, this must be our second lot of guests.
29:37Hi.
29:38Hi.
29:39I'm Guy.
29:40Hello, Guy.
29:41Daryl.
29:42Uh, Dad will say that my wife Helen.
29:43Please come on in.
29:44Terrific.
29:45Out of the heat I think today.
29:46Yeah, well out of the frying pan into the kitchen.
29:47There's somebody else here.
29:48Hello, how are you?
29:49I'm Jay.
29:50Welcome.
29:51Hi, Peter.
29:52Hi, Peter.
29:53Hi, Peter.
29:54It smells...
29:55It does, isn't it?
29:56It will smell even better when I finish.
29:57So what I'm...
29:58So what I'm going to have to do is I'm going to have to leave you in the capable hands
29:59of Joe.
30:00I'm sorry.
30:01I just need to carry on cooking.
30:02Otherwise...
30:03Otherwise we won't be eating later.
30:04Shall we just follow?
30:05Go on, I've got the back.
30:06I've got them.
30:07I've got them.
30:08I've got them.
30:09I've got them.
30:10Yeah.
30:11Yeah.
30:12Yeah.
30:13Yeah.
30:14Yeah.
30:15Yeah.
30:16Yeah.
30:17Yeah.
30:18Yeah.
30:19You're all right.
30:20Excuse my ironing.
30:21I was literally ironing before you guys arrived.
30:29Very nice.
30:30Ooh.
30:31So yeah, I hope you're happy in here.
30:34First time meeting Joe and Guy today, I think they seemed a bit stressed and quite busy
30:40when I arrived.
30:42Even though the bedrooms were ready, the ironing table was still out when the guests arrived,
30:47which I think didn't necessarily give the best impression.
30:50I've turned your aircon on as well.
30:51So you're nice and cool in here.
30:52Oh, seriously?
30:53Wow.
30:54Yeah.
30:55How good is that?
30:56I think Guy was in the rush and panic of having to cook dinner.
30:59And so he left Joe handling a double check-in on their own.
31:03So it was just a bit, a bit messy maybe.
31:06Yeah.
31:07Yeah.
31:08Yeah.
31:09Yeah.
31:10As Justin and Paul welcome their final guests.
31:13Hello.
31:14Hello.
31:15Hello.
31:16Sorry to be waiting.
31:17Do come in.
31:18No problem.
31:19Reshma?
31:20Yes.
31:21Yes.
31:22Oh.
31:23For the teams, the real challenge is just getting started.
31:26This is unbelievable.
31:27It's like a restaurant.
31:29You're hosting people.
31:30Putting the spotlight on their catering abilities over three courses.
31:35I have never done anything like this in my life.
31:39And I actually thought it would be easy.
31:42It is anything but easy.
31:46So what are you making here?
31:48I'm just doing puff pastry, just as a vegetarian option with goat's cheese and asparagus.
31:53Oh, sounds fantastic.
31:54Today has been...
31:55By far the hardest.
31:56But we will persevere.
31:57Absolutely.
31:58And we will succeed, I'm sure.
31:59Yeah.
32:00Fighting talk.
32:01Okay, guys, the dinner's nearly ready.
32:02So just in a couple of minutes, make your way up to the table and then I'll serve your
32:03drinks there for you.
32:04Okay?
32:05Great.
32:06I'll see you there.
32:07The tables are set.
32:08The guests are ready.
32:09Cheers!
32:10Cheers!
32:11Cheers!
32:12Cheers!
32:13Cheers!
32:14Cheers!
32:15Cheers!
32:16Cheers!
32:17Cheers!
32:18Cheers!
32:19Cheers!
32:20Cheers!
32:21Cheers!
32:22Cheers!
32:23Cheers!
32:24Cheers!
32:25And for the hosts, it's the meal that could make or break the competition.
32:28I need you to come and help with the space, the planning.
32:33Calm down.
32:34I am calm down.
32:35Stop and calm down.
32:36This is actually harder than what I thought.
32:40See if you don't laugh or you want to cry.
32:43Literally.
32:44I don't know.
32:45I don't know.
32:46Literally.
32:47I think this got glue melted.
32:49I can't really tell now whether it's on or off.
32:52Let's try this one.
33:01As the competition heats up, the teams are being pushed further than ever.
33:05Oh, no.
33:06I can see some flames.
33:07Okay.
33:08We will overcome whatever challenges are thrown our way.
33:16Oh.
33:17Oh.
33:18That's awesome.
33:19Dishing up a three-course meal against the clock.
33:22We are living life with the better spice this evening, guys.
33:27Showcasing local produce and hosting a full house of guests.
33:33You're looking very elegant, everyone.
33:37Cheers, everybody.
33:38Cheers.
33:39Cheers.
33:40Cheers.
33:41Cheers.
33:42Cheers.
33:43Cheers.
33:44Cheers.
33:45Cheers.
33:46Cheers.
33:47Drawing from her Indian heritage, Nicole and Brett are treating their guests to a raft of
33:52South Asian flavors.
33:53Nicola.
33:55This is very nice.
33:56So this is Chandrare, check-in skewers.
33:59Okay, enjoy.
34:00Beautiful.
34:01Interesting to eat sometimes different things than local food.
34:06Yeah.
34:07Clementine, what do you think of your chicken?
34:10It's well cooked and the spice are lovely.
34:12I would have loved a little bit of salt a bit, but I really like that.
34:17I would have loved more spices.
34:19Yeah.
34:20Like me.
34:21Because I love spices, but it needs to be for everybody.
34:24Yeah.
34:25And it makes perfect sense to cook to your strengths, doesn't it?
34:28Yeah.
34:29Yeah.
34:30Yeah.
34:31Joe and Guy, with no veggie orders, are opting to deliver a feast of freshly grilled barbecue
34:36meat.
34:37I'll just put those on.
34:39Try not to burn myself too badly.
34:42For mains, we've got a selection of veal, chicken, duck and pork.
34:49Is that okay with everybody?
34:51Yeah.
34:52It's a big choice.
34:53Yeah.
34:54And I hope you enjoy it.
34:56Thanks.
34:58What are we thinking about the starter?
35:01It was hot, tasty.
35:03The goat's cheese was delicious.
35:05And then we're into duck.
35:07And yes, it's good.
35:08Unless you're a vegan.
35:10Indeed.
35:11Fortunately, no vegans here.
35:14It's good.
35:15Cheers, everybody.
35:16Cheers.
35:17Cheers.
35:18Cheers.
35:19Cheers.
35:20Cheers.
35:21Cheers.
35:22At their buffet-style dinner, Justin and Paul are taking a different tack, adopting the
35:27French style of joining their guests at the table.
35:30Just so that everyone knows what everything is, we have an asparagus coach cheese tart, an ancient
35:36rustic bread with sun-dried tomato and olive on top, big colourful crunchy chicken salad, dressing
35:42in the little pot there, olive oil.
35:45Oops.
35:46Sorry.
35:47Sorry.
35:48All right.
35:49It's all this French cheese and bread.
35:52Our starters are kind of blended in with our mains.
35:59Okay.
36:00So it's just really easy and relaxed, so help yourself.
36:02Should we pass that down to Andrew then as the trier?
36:05Yeah.
36:06This is such a lovely, colourful selection.
36:09What inspired a meal like this?
36:11We've been doing this sort of style for quite a while at home.
36:15It's definitely more relaxed than putting something on someone's plate and if they kind
36:20of look, oh my God, I can't eat all that.
36:22So it's the right portion sizes for people.
36:24I think this is so much nicer as well, because in the hot weather, this is so much better than
36:28sitting down to a hot meal.
36:29You don't want to eat a hot meal either.
36:34Drinks all around.
36:36Nicola?
36:37I have to have a glass of white wine, please.
36:39Okay.
36:40We'll get you sorted.
36:41Thank you very much.
36:42Did I hear someone ask for white wine?
36:44White, white, white?
36:45I didn't get the white wine.
36:47I thought we picked up a red, white and rosé.
36:50No.
36:51But then I didn't say.
36:52I didn't put drinks on the menu.
36:54But we're in France.
36:55They like different wines.
36:56Yeah.
36:57You're just going to have to say sorry.
36:58We're out of white wine.
36:59Oh, I don't want to.
37:00Nicola, I'm really sorry, but we haven't got any white wine.
37:05Anything else you'd like.
37:06Have you got any rosé?
37:07Yes, I have rosé.
37:08I'll have a glass of rosé.
37:09Okay, that's fine.
37:11I'll take these plates for you.
37:12Okay.
37:13Here we go.
37:14Some salads, potatoes.
37:15I could have maybe done some more potatoes, but as long as everyone's got enough to fill
37:20their bellies and save a little bit room for dessert, then I'm happy.
37:21Has anyone had salad as potatoes before?
37:22Yeah.
37:23They are tasty.
37:24They are tasty.
37:25I mean, if you've cooked them in duck fat.
37:26Sounds like everyone's happy with their main cause then.
37:27Very nice.
37:28Yes, very nice.
37:29Very nice.
37:30Good.
37:31Jillian.
37:32Yes.
37:33Thanks for space.
37:34Oh, yeah.
37:36Just for you.
37:37Okay.
37:38We're having the keema curry, potatoes and vegetables curry, basmati steamed rice with homemade
37:53chapattis.
37:54Enjoy, enjoy, guys.
37:55Enjoy.
37:56How's everyone enjoying their curry?
38:01It's delicious.
38:02It is delicious.
38:03And it's not too spicy.
38:04It's just right.
38:05The keema is wonderful.
38:06Yeah.
38:07They were asked to prepare a three course meal.
38:12Was that satisfactory to you?
38:14If I went to a restaurant, if they asked if we wanted their starter before, or we wanted
38:18everything together, we would take everything together.
38:20So I would still say that was a three course meal.
38:23Yeah.
38:24If we sat down to exactly the same stuff, but what they called the starters arrived first,
38:29then the rest came, then it would feel more like it.
38:31I see what you mean.
38:32I'm very curious to see what dessert is, is whether we're going to get a buffet of dessert
38:36or one plate each.
38:38So you did that today?
38:39I cheated a little bit with this one.
38:40We'll keep it.
38:41We'll keep it.
38:42Exactly.
38:43Exactly.
38:44Exactly.
38:45Dinner tonight was very good.
38:46I was pleasantly surprised by the quality of the food.
38:54The meat was really well cooked.
38:56Dessert wasn't homemade.
38:57However, it was a very good quality walnut tart, walnuts which is a specialty from the
39:03region.
39:04It was very thoughtful.
39:05I've really got to say guys, really big nuts.
39:11We selected a couple of local sweet treats.
39:16The little tower, which is called the canal, and then you have the flan next to it.
39:21It's completely different to what we've experienced with the other hosts.
39:26I feel really relaxed, which is a nice feeling.
39:29Yeah.
39:30It's like fists and friends.
39:31I know that Nicolette did say to calm it down a bit.
39:36Have they calmed it down too much?
39:38I'm not sure.
39:39Guys, here's to our first dinner party.
39:40Woo!
39:41Wow.
39:42I love it.
39:43I love it.
39:44I love it.
39:45I love it.
39:46I love it.
39:47I love it.
39:48I love it.
39:49I love it.
39:50I love it.
39:51The supper, wow, it blew my mind.
39:53It was just delicious.
39:54The rose was warm, the plates were cold, but tiny little things.
39:59You know, the meal itself was delicious.
40:02Really impressed with that.
40:03I think it's perfect, because the one thing I really fancied for my pudding this evening
40:07was an ice cream sundae.
40:08And here I am with my ice cream sundae, so nothing could be better.
40:11Yes.
40:12It is perfect.
40:16And I'll see you all tomorrow morning.
40:21The hosts have done all they can.
40:24It was so good to meet you.
40:25It was really nice to meet you.
40:26Thank you for a lovely supper.
40:27It was delicious.
40:28To impress with their dinner service.
40:31Best of luck with everything.
40:32Bye.
40:33See you after a night.
40:34Bye.
40:38But how they've performed is up to the judges.
40:41As the end of day three approaches, it's time to return to Judges HQ.
40:52Let's jump straight into Guy and Joe.
40:55Highs and some lows.
40:57I think it's been a really intense, stressful day for them.
41:01The first guests arrived and they handled that quite well.
41:04The other two couples arrived at the same time.
41:07And the way that was handled was a bit more problematic for me.
41:11Guy didn't give priority to those guests.
41:14He just focused on what he had to do in the kitchen.
41:16So there was definitely a big missed opportunity here.
41:19I had a bit of feedback from two of the guests about the night before.
41:24Joe and Guy had sat up cooking pizza for one of the guests, but not for them.
41:29And they felt a little bit left out.
41:32Really?
41:33Rightfully so, I think.
41:34Yeah, they felt a little bit like they weren't included.
41:37All guests should be treated the same.
41:39I don't know how I feel about that.
41:40Interesting.
41:41But in terms of the menu, so we gave them the challenge to do a three course meal.
41:46And three course we did have.
41:48Everything was excellent and really cooked to perfection, I must say.
41:51So really impressed with that.
41:53Our dinner was...
41:55It was a big sharing table in the garden, which was beautiful.
42:00But...
42:01No starter.
42:02No starter.
42:03Well, a starter was...
42:04Did they serve a three course meal?
42:06No.
42:07They felt like it was nicer to put everything out on the table and let you choose your time.
42:12I have an issue with that.
42:13I think, again, it goes back to what we were saying earlier and yesterday.
42:17I think they're cutting a lot of corners here.
42:19They're really going for the easy option.
42:20If this was sold as the way the B&B was going to work, it would be attractive.
42:25Yeah.
42:26But it didn't fit the brief.
42:28And it's a competition.
42:29There are rules.
42:30Everyone received the same cards.
42:32No, it's true.
42:33It's true.
42:34Absolutely true.
42:35And...
42:36Yeah.
42:37Well, they didn't follow the rules.
42:38So there we are.
42:39Yeah.
42:40How was yours?
42:41Brett and Nicole, there's nothing that is going to veer that couple off path.
42:45They're incredible.
42:46No frazzle whatsoever.
42:49I tipped up.
42:50She was cooking two curries, plus handmade chapattis, rice, a little starter of chicken souvlaki, and a pudding.
43:00She didn't bat an eyelid when the guests arrived.
43:02Brett took over.
43:03Then everything's thought out just beautifully.
43:06The poem by the bed, the name of the room.
43:08It's like she's got a team of elves hiding in her handbag.
43:12She's just a machine.
43:14Would they necessarily go the whole hog with it in the same way when they were operating?
43:21They may pull back a bit.
43:22Yeah.
43:23They might well.
43:24But I think it's a very clever way to get yourself noticed.
43:26Mm-hmm.
43:27The toughest day by far.
43:30Yeah.
43:31My feet hurt.
43:32My back hurt.
43:33My feet hurt.
43:34My back hurts.
43:35Everything hurts.
43:36Everything will be worth it in the end.
43:37Yeah.
43:38Yeah.
43:39I think we nailed it.
43:40I think we always have to keep our head in the game, because it's a competition.
43:44And I know we're just striving to do our best.
43:47That's what we set out to do.
43:48We set out to win the B&B after all.
43:51What a day, Joss.
43:54Yeah.
43:55Roll on breakfast.
43:58Smashed it.
44:00There are just two days left for the hosts to earn their place in the final and be in touching distance of this life-changing prize.
44:10Tomorrow.
44:11We're back with the people that we started with.
44:14Yeah.
44:15So we get to see whether we feel they've actually evolved enough.
44:18Mm-hmm.
44:19And listened.
44:20Exactly.
44:21And if they haven't...
44:24Game over.
44:28Next time...
44:29Can you make an egg ramen?
44:31This is the buffet style.
44:32We only offer the hard boiled eggs.
44:34Guests are left wanting...
44:35You've got to stick to some boundaries.
44:38We can only do so much.
44:40I left.
44:42Oh.
44:43There's a major cleanliness issue...
44:45Um, I really apologise about that.
44:47And the competition goes into a spin.
44:51Oh, sorry everybody.
44:53Oh, what a disaster.
44:55It's a disaster.
44:56It's a disaster.
44:57It's a disaster.
44:58It's a disaster.
45:00No.
45:01Oh, no.
45:02And the environmental Pulhot as...
45:04I hope you won something again.
45:05I've received all of many...
45:06Like a dead one.
45:09Yeah.
45:10One time a year with people.
45:11No.
45:12No.
45:13No, no, no.
45:14No, no.
45:15No.
45:16No.
45:17No.
45:18No, no, no!
45:19Yeah.
45:20Yeah.
45:21Oh, no, the no.
45:22No, no.
45:23No, no.
45:24No, no.
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