- 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.
22:37There's a lot of food and food, but it's not just for...
22:43No.
22:44No.
22:44No?
22:44It's all for...
22:45No.
22:46OK, d'accord.
22:47So I just asked her whether I was likely to find anywhere that was selling the pre-cooked
22:52Salah potatoes and the answer was no, so we're now just gonna buy some potatoes, and I'm gonna have to make it myself
23:08Competition
23:10Nicole how you doing okay? You look like you're doing well, but the bags look full
23:14But yeah, none of the stuff. She's asked for how are you two getting on? We're good to go
23:18Yeah, although the both of us are right main in with a lot to do back home
23:22So you seem very relaxed for somebody who's good. Oh, we're not. We're not. We're just hiding it
23:27Well saying that we did enjoy a lovely ice cream there. So check out the ice cream shop no time for that
23:35I could do with one to calm me down
23:41There's time to get home we need to get back
23:44Jins on the way though for that bad
23:47We're not taking the competition seriously enough if they've got time for ice cream
24:00Yellow courgette sweet potato lemons limes beans just me for the salad would be great no yeah
24:09What do you think it's a good mix and we want to show how we eat at home?
24:13Yeah, it's the main important thing isn't it like we're letting our guests
24:17See how we would enjoy dinner
24:25Having picked up a walnut tart for dessert before prepping his starter of tomatoes with goat's cheese guys cracking on with a side dish
24:33So we're going to do a barbecue tonight. I think i've given myself a bit of an extra challenge
24:38by trying to do the
24:40potatoes a la salad days
24:43So I saw nicole and brett at the market. Oh, okay
24:46And oh shoot, so who's doing their house?
24:49They were stopping to have an ice cream potentially
24:52They could be like leaps and bounds ahead of us in terms of how they're managing their time or maybe they've miscalculated
25:00Tremendously and they're going to be floundering this afternoon
25:04Right we have a problem
25:10Yeah
25:11I've um bought the wrong blue outside
25:15That is a problem one of us will have to go to car for later
25:19Right i want to quickly go
25:20Good morning
25:28Taking a slower approach to their preparations designers justin and paul are planning a picture-perfect dinner table
25:36Oh, yeah, they're good so great
25:38I was trying to visualize in my head what it will look like the tablescape because obviously we want it to have a fun element not too serious
25:45Also, not too like giddy oh this just you know that with that's called the edge with yeah
25:51That's on a dog chicken
25:53Even if we just get white ones that just break it up a bit so it doesn't look too formal
26:02I expected you to have been finished by the time i got home
26:05Right we need to run with the judges due to arrive any time now can i point out what you need to do instead of me running up
26:14The pressure to deliver three rooms and a three-course meal is on
26:21Right we're actually on schedule but it was me that messed up because finding sheets isn't easy isn't a cop
26:2910 minutes to do three beds
26:31We really should have split up this morning this is definitely winging it
26:37Ironing the pool towels i've gone mad
26:40That room's done nicole leave it yeah okay
26:51Hello
26:53Good afternoon bonjour
26:56Today the judges are each meeting their final hosts of heat to
27:01Talk about hump day
27:03This challenge is huge let's just hope the whole house of cards doesn't come down
27:09So um how's the day been going very busy very pacey pretty organized we're going to do food that we're comfortable with
27:17So stuff that we would you know do for friends and you know we know that thing friends like
27:23Immediately i have the feeling that this is about welcoming friends anyway yeah yeah
27:29But as the guests start to arrive hi there hello the hosts need to prove they can remain calm during their busiest check-in yet
27:41So this room's nice and cool as well
27:45Is this okay for you all right i'll give you a moment and then when you're ready okay thank you
27:50Thank you
27:54Okay
27:54Nice
27:55Ah
27:56Lovely
27:56Really modern inside isn't it yes yeah we like a pink fruit yeah it's really nice and soft and delicate
28:05Having earlier been warned by the judges about making too much work for themselves
28:10Welcome to residence are nicole and brett are welcoming five brand new guests all with high hopes for their evening
28:17Hello hello how are you hi i'm brett nice to meet you likewise so i can get you settled in and take you two rooms and then we can come back and have a cup of tea that will be
28:27Of course of course
28:29The guests arrival i mean it's a small kitchen and suddenly with
28:32Six people crowding in it was a bit awkward but they managed well
28:37Okay so you'll be staying in residence are dreaming this evening sounds like a lovely night it's a pretty room
28:48I think that brush and nicole have done a really good job on their rooms
28:56Well yes they look pretty they smell lovely lovely little basket of goodies and i couldn't see anything that they'd miss
29:04Yes
29:05Oh
29:07Best view ever
29:09It was something's been very thoughtful look
29:11We've got a fan
29:12Oh wow
29:13What a lovely idea
29:14I like the way that their welcome is very genuine
29:17Yes
29:18They obviously was thinking about what their guests would need when they arrived
29:24With the judges aware of the comments on joe and guy's interactions with their guests last night
29:29Ah bonjour
29:31Ava will be paying close attention this afternoon
29:39Oh it's lovely
29:43Oh this must be our second lot of guests
29:46Hi i'm going hello guy daryl
29:49My wife helen please come on in
29:51Good terrific out of the heat i think today yeah well out of the frying pan into the kitchen
29:56There's somebody else here hello how are you i'm jake welcome
30:02Hi peter
30:03It smells
30:04It does isn't it
30:05It will smell even better when i finish so what i'm
30:08So what i'm going to have to do is i'm going to have to leave you in the capable hands of joe
30:13i'm sorry i just need to carry on cooking otherwise otherwise we won't be eating later
30:18So we just follow i've got the bags i've got them i've got them i've got them i've got them yeah you're all right excuse my ironing
30:23I was literally ironing before you guys arrived
30:29Very nice
30:32So yeah i hope you're happy in here
30:35First time meeting joe and guy today uh i think they seemed a bit stressed and uh quite busy when i arrived
30:41Even though the bedrooms were ready the the the ironing table was still out when the guests arrived which i think didn't necessarily give the best
30:50Impression i've turned your aircon on as well so you're nice and cool in here
30:53Seriously wow yeah
30:56I think guy was in the rush and panic of having to cook dinner and so he left joe handling a double check-in on their own
31:03So it was just a bit a bit messy maybe
31:05As justin and paul welcome their final guests
31:23For the teams the real challenge is just getting started
31:27This is unbelievable it's like a restaurant you're hosting people putting the spotlight on their catering abilities over three courses
31:36i have never done anything like this in my life and i actually thought it would be easy it is anything but easy
31:47So what are you making here i'm just doing a puff pastry just as a vegetarian option with goat's cheese and asparagus oh sounds
31:54fantastic
31:55today has been by far the hardest but we will persevere absolutely and uh we will
32:05succeed i'm sure yeah fighting talk
32:09okay guys the dinner's nearly ready so just in a couple of minutes make your way up to the table and then i'll serve your drinks there
32:15okay great i'll see you there the tables are set the guests are ready
32:24and 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 calm down i am calm stop and calm down
32:38this is actually harder
32:39i think this got some glue melted i can't really tell now whether it's uh
32:52on or off um let's try this one
32:55as the competition heats up the teams are being pushed farther than ever
33:06oh no i can see some flames
33:09okay
33:09we will overcome whatever challenges are thrown our way
33:19dishing up a three-course meal against the clock we are living life with the better spice this evening guys
33:28showcasing local produce and hosting a full house of guests you're looking very elegant everyone
33:39cheers cheers cheers cheers cheers
33:47drawing from her indian heritage nicole and brett are treating their guests to a raft of south asian flavors
33:54nicola thank you very nice so this is tinderi chicken skewers thank you okay enjoy
34:02interesting to to eat sometimes different things than local food yeah clementine
34:07hmm what do you think of your chicken it's well cooked and the spice are lovely i would have loved
34:13a little bit of salt a bit but i really like that we have loved more spicy yeah because i love spices
34:22but it needs to be for everybody and it makes perfect sense to cook to your strengths doesn't it yeah
34:29joe and guy with no veggie orders are opting to deliver a feast of freshly grilled barbecue meat
34:38i'll just put those on try not to burn myself too badly
34:44for mains we've got a selection of veal chicken duck and pork is that okay with everybody
34:52and i hope you enjoy it thanks
35:00what are we thinking about the starter it was hot tasty the goat's cheese was delicious and then we're
35:06into dark and yes it's good unless you're a vegan indeed fortunately and no vegans here
35:13okay cheers everybody cheers at their buffet style dinner justin and paul are taking a different tack
35:27adopting the french style of joining their guests at the table just so that everyone knows what
35:32everything is we have an asparagus coach cheese tart in ancient rustic bread with sun-dried tomato and
35:39olive on top big colorful crunchy chicken salad dressing in the little pot there olive oil
35:50it's all this french cheese and bread
35:56our starters are kind of blended in with our mains um so it's just really easy and relaxed so help
36:02yourself should we pass that down for andrew then as the trier
36:05this is such a lovely colorful selection what inspired a meal like this we've been doing this
36:13sort of style uh for quite a while at home it's definitely more relaxed than putting something on
36:19someone's plate and if they kind of look oh my god i can't eat all that so it's the right portion
36:23sizes for people i think this is so much nicer as well because in the hot weather this is so much better
36:28than sitting down to a hot meal you don't want you don't want to be like you don't want me right
36:35drinks all around nicola i'd love to have a glass of white wine please
36:41thank you very much did i hear someone ask for white wine right white white
36:46i didn't get the white wine i thought we picked up a red white and rosé
36:50no but then i didn't say i didn't put drinks on the menu but we're in france they like different
36:56wines you're just gonna have to say sorry we're out of white wine oh i don't want to
37:04nicola i'm really sorry but we haven't got any white wine anything else you would like
37:09have you got any rosé yes i have i'll have a glass of rosé okay that's fine thank you
37:13i'll take these plates for you okay here we go some salads potatoes i could have maybe done some
37:23more potatoes but um as long as everyone's got enough to fill their bellies and save a little
37:27bit room for dessert then i'm happy has anyone had salad this potatoes before yeah i think i mean if you've
37:34cooked them in duck fat sounds like everyone's happy with their main cause then yeah yes yes
37:40good jillian yes thanks for space oh yeah okay we're having the keema curry potatoes and vegetables
37:50curry basmati steamed rice with homemade chapatis enjoy enjoy guys enjoy
38:00how's everyone enjoying their curry it's delicious it is and it's not too spicy it's just right
38:05the keema is wonderful
38:10they were asked to prepare a three-course meal was that satisfactory to you if i went to a restaurant
38:16if they asked if we wanted their starter before or we wanted everything together we would take
38:20everything together so i would still say that was a three-course meal yeah if we sat down to exactly the
38:25same stuff but the what they called the starters arrived first and then the rest came then it would
38:31feel more like i see what you mean um i'm very curious to see what dessert is is whether we're going to
38:35get a buffet of dessert or one plate each thank you so you did that today i cheated a little bit with
38:45this one only exactly exactly dinner tonight was very good i was pleasantly surprised by the quality of
38:53the food the meat was really well cooked dessert wasn't homemade however it was a very good quality walnut
39:00tart walnuts which is a specialty from uh from the region so again it was it was very thoughtful i really
39:06gotta say guys really big nut
39:08we selected a couple of local sweet treats the little tower which is called the canal and then you
39:19have the flan next to it completely different to what we've experienced with the other hosts
39:26i feel really relaxed which is is a nice feeling yeah it's like fists and friends i know that uh
39:33nicolette did say to calm it down a bit have they calmed it down too much i'm not sure
39:41guys here's to our first dinner party
39:43super wow it blew my mind it was just delicious the rose was warm the plates were cold but tiny
39:59little things you know the meal itself was delicious really impressed with that i think
40:04it's perfect because the one thing i really fancied for my pudding this evening was my ice cream sundae
40:08and here i am with my ice cream sundae said nothing could be better yes it is perfect
40:16and i'll see you all tomorrow morning
40:22the hosts have done all they can it was so good to meet you really nice thank you for a lovely supper
40:28it was delicious to impress with their dinner service best of luck with everything bye
40:39but how they've performed is up to the judges
40:44as the end of day three approaches it's time to return to judges hq
40:52let's jump straight into guy and joe highs and some lows i think it's been a really intense
41:00stressful day for them the first guests arrived and they handled that quite well
41:05the other two couples arrived at the same time and the way that was handled was was a bit more
41:11problematic for me guy didn't give priority to those guests he just focused on what he had to
41:16do in the kitchen so there was definitely a big missed opportunity here i had a a bit of feedback
41:22from two of the guests about the night before joe and guy had sat up cooking pizza for
41:27one of the guests but not for them and they felt a little bit left out really yeah rightfully so i
41:34think yeah they they felt a little bit like they weren't included all guests should be treated the
41:39same i'll try i feel about that interesting but in terms of the menu so we gave them the challenge to
41:45do three a three course meal and three course we did have everything was excellent and really cooked to
41:51perfection i must say so really impressed with that our dinner was um it was a big sharing table
41:58uh in the garden which was beautiful but no starter no stop well the starter was did they serve a three
42:06course meal no they felt like it was nicer to put everything out on the table and let you choose your
42:12time i have an issue with that i think again it goes back to what we were saying earlier and yesterday
42:17i think they're cutting a lot of corners here they're really going for the easy option if this
42:21was sold as the way the b&b was going to work it would be attractive yeah but it didn't fit the brief
42:28and it's a competitions there are rules everyone received the same cards you know it's true absolutely
42:35true and yeah well they didn't follow the rules so there we are yeah how was yours brett and nicole
42:41there's nothing that is going to veer that couple off path they're incredible no frazzle whatsoever
42:50i tipped up she was cooking two curries plus handmade chapatis rice a little starter of chicken
42:58souvlaki's and a pudding she didn't bat an eyelid when the guests arrived brett took over and everything's
43:05thought out just beautifully the poem by the bed the name of the room it's like she's got a team of elves
43:11hiding in her handbag she's just a machine would they necessarily go the whole hog with it in the
43:18same way when they were operating they may pull back a bit yeah but i think it's a very clever way
43:26to get yourself noticed toughest day by far yeah my feet hurt my back hurt my feet hurt my back hurts
43:34everything hurts but um i think everything will be worth it in the end yeah yeah i think we nailed it
43:41i think we always have to keep our head in the game because it's a competition and i know we're just
43:46striving to do our best that's what we set out to do we set out to win the b and b after all
43:51what a day just yeah roll on breakfast smashed it there are just two days left for the hosts to earn
44:05their place in the final and be in touching distance of this life-changing prize tomorrow we're back with
44:13the people that we started with yeah so we get to see whether we feel they've actually evolved enough
44:19and listened exactly and if they haven't game over
44:28next time can you make an egg ramen because it's the buffet style we only offer the hard-boiled eggs
44:34guests are left wanting you've got to stick to some boundaries we can only do so much
44:43there's a major cleanliness issue um i really apologize about that
44:50and the competition goes into a spin oh sorry everybody oh what a disaster
45:04is
45:21you
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