- 4 hours ago
The Great B&B Challenge - Season 1 Episode 9
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00:00Look at this view Brett.
00:01I can't believe we're here.
00:03Yay!
00:04Stunning.
00:05Now the chance to make it real begins.
00:08Welcome to the first bed and breakfast.
00:10We've got a guest arriving early.
00:12Lovely.
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.
00:26But only one couple will take them.
00:31Who wins this stunning prize lies in the hands of four expert judges from the world of hospitality.
00:39Eva Jonat, who's inspected hundreds of hotels for the prestigious AA.
00:45The competition has been so tough this week.
00:48Nicola Cross.
00:49Oh, snogging swans.
00:52Elite inspector for the exclusive B&B guide Sore Days.
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!
01:13What happened?
01:14Hurry up.
01:15Come on, look at her. Stop asking me questions.
01:17I've posed it all up again.
01:18Well, you haven't posed anything up.
01:19I'm flagging.
01:20Oh, God.
01:21Do they have a problem?
01:22Not sure if hospitality's for them.
01:23Previously...
01:24Dinner party!
01:25Woo-hoo!
01:26What could possibly go wrong?
01:27As the B&Bs reach capacity...
01:28I still can't work that toaster.
01:29Are they maybe doing too much?
01:30I felt it normal, to be honest.
01:31Serving a three-course meal...
01:32I didn't get the white wine.
01:33...tips the kitchen...
01:35Fighting talk.
01:36Into a battleground.
01:37Stop and calm down.
01:38See if you don't laugh or you want to cry.
01:39I didn't even cry.
01:40It's driving me a bit nuts.
01:41Maybe doing too much.
01:42I felt ignored, to be honest.
01:44Serving a three-course meal...
01:46I didn't get the white wine.
01:49Tips the kitchen...
01:50Fighting talk.
01:52Into a battleground.
01:54Stop and calm down.
01:55See if you don't laugh or you want to cry.
01:57I'm a different guy.
01:59It's driving me a bit nuts.
02:11It's day four of the second heat week.
02:16And with three days of hosting in the Dordogne complete,
02:20the couples are learning that life as a B&B owner
02:22is harder than they thought.
02:24Guy has been to the bakery this morning.
02:27I've set up a table and all the linen for the table
02:31because I had to wash it overnight.
02:34So, yeah, it's been go-go-go again.
02:37I guess I didn't think it would be quite as...
02:39Challenging.
02:40Hectic.
02:41Full-on challenging as it has been.
02:43I would definitely use it on dress, I think,
02:45and have nicely pressed sheets that turned up
02:47that I could just pop on the bed
02:48and save myself hours of washing and ironing.
02:53Gets seem to be just enjoying the sun out there at the minute.
02:58A lot goes into hospitality.
03:00We are complete amateurs and we're learning.
03:03I've realised that everyone comes to a B&B
03:06for different reasons.
03:07But we cannot physically meet everyone's needs.
03:12You know, we'll try our best, too.
03:14We really will try our best, too.
03:16But sometimes it's impossible.
03:21Management of a B&B is 24-7.
03:23That's quite challenging.
03:25That is tough.
03:26I thought you were able to be a bit more like
03:30switch off when you want to switch off.
03:33Hi.
03:34Can I have a coffee with your gem please?
03:36Yeah.
03:36Same.
03:37Same.
03:37Black, no sugar.
03:39Great.
03:39Last night, Justin and Paul's buffet dinner failed to impress.
04:07But that hasn't deterred them from offering
04:10a continental, self-service breakfast.
04:14Pan of chocolate, eh?
04:19Pan of steak.
04:20Really?
04:22Come on.
04:25Cheese, cheese, cheese.
04:26Don't make it off.
04:30With breakfast scheduled for 9am,
04:33today the hosts will need to cater for the most guests
04:36they've had all week.
04:37Everyone is different when it comes to the breakfast thing
04:41because sometimes, you know, you have to put more out,
04:43but sometimes you might find that less is taken.
04:48Which means that we've all got bigger breakfast.
04:50How are you feeling about today, darling?
04:59Yeah, pretty confident about today.
05:00It's got to be slightly easier than what we did yesterday,
05:03so I'm sure whatever comes our way today we'll be able to handle.
05:06Yeah!
05:07Fighting talk, Guy.
05:11Criticised for serving cheese and ham from a packet,
05:14Joe and Guy have made some changes to their breakfast offering.
05:18We've taken on board the advice from the judges for the past couple of days.
05:23We've ditched the meats,
05:24although that said, I have bought some saucisson,
05:28and we're going to have a plate of more traditional French cheeses.
05:31They've also switched from frozen pastries
05:33to ones fresh from a boulangerie.
05:36We have a selection of croissants, pain au chocolat...
05:40Are you going to French?
05:41Oui.
05:42Pana raisin.
05:44And what are these called, Guy?
05:46Tradischoque.
05:48Tradischoque.
05:49And it doesn't stop there,
05:51with eggs cooked to order also on the menu.
05:54We got our pre-orders in last night.
05:56There's one scrambled, two poached,
05:59and four avo with poached.
06:01So six poached eggs and scrambled eggs today.
06:03Um, how do you feel about today?
06:11Um, I'm a bit more confident.
06:14At Nicole and Brett's,
06:16their organised menu-based breakfast
06:18received high praise from the judges.
06:21Amongst today's options are French toast and an Irish fry-up.
06:27It's dawn on me that actually we have a real good chance
06:31of getting to the final.
06:32Just like how yesterday went,
06:34and, you know, working under pressure,
06:36we didn't...
06:37We got three out,
06:38and that's, I guess, that teamwork.
06:45It's good that you got that last-minute bits in,
06:47because we didn't have enough.
06:49With breakfast due in ten minutes,
06:55the judges are on their way.
06:59And today, they're looking to see
07:01who's made the most progress in the competition.
07:04What I'm looking for are the ones that have really lessened
07:09and adapted their, um, approach,
07:11that have learned from their mistake,
07:13and are...
07:13that have shown us they want...
07:15they want to... to do better and to move forward.
07:19Are you ready for breakfast?
07:21Yes.
07:21Okay, our table's all ready and set,
07:24so sit wherever you want
07:25and then feel free to help yourself, um, at the buffet.
07:29This is the most people they've actually had for breakfast.
07:33The skill set here is going to be
07:34how they adapt what they do
07:37to suit everyone's tastes.
07:40Is it just the standard fodder,
07:42or are they willing to bend a little bit
07:44to make people happy?
07:45Let's see.
07:45Good morning.
07:48Breakfast is served.
07:50Thank you very much.
07:53How is everyone this morning?
07:55Great.
07:56Good, glad to hear it.
07:57If you'd all like to sit down,
07:59breakfast will be served in a minute.
08:01If you decide to do
08:02an immensely complicated cooked breakfast,
08:05then you might just be
08:07giving yourself too much work.
08:10For two people, it's probably easy,
08:12but when you're trying to do it
08:13when you've got a full house,
08:14that's when things
08:16are going to get tricky for you.
08:21Operation Yogurt Dessert
08:23always takes that little bit longer
08:25because it's quite fiddly prep.
08:27I forgot this yesterday.
08:29Get him in.
08:35Can you get me a bowl, please?
08:37Yes, please.
08:38Yes, please.
08:44Oh, he didn't.
08:50He's on the chair.
09:00Morning, everybody.
09:02Good night.
09:03Look at this.
09:05I know.
09:05Petals.
09:06How's it gone this morning?
09:07I got up super early
09:08because I was thinking about
09:10getting the batter out of the fridge.
09:12How are you feeling?
09:13I've been to the bakery.
09:15We've got the patisseries.
09:16They're all fresh today.
09:18We've got the artisanal cheeses.
09:20Ready when you want them.
09:21Okay, perfect.
09:22I'm really looking forward to that.
09:28Voila.
09:28Nice touch with the ice on a yoghurt.
09:36Look at that.
09:38The hosts all manage to seat their guests on time
09:42and breakfast can begin.
09:45Really salty butter.
09:46It's a sort of Breton crystal salt butter
09:48and just some salty butter,
09:50but I've forgotten.
09:51I think that's the really salty one.
09:52Ha, ha, ha.
09:53Everybody's eating outside wonderfully.
10:02So, what do you think of the selection?
10:04Really nice.
10:05Yeah, I like it.
10:06Yeah, these rubles are lovely.
10:07Would any of you have asked for a cooked egg
10:10or something like that?
10:12Yeah.
10:12Would you want to ask for...
10:14I would, yeah, I would ask.
10:15Yeah, I would ask for a roast egg or...
10:17I've not heard that you can't ask.
10:19Yeah, that's what I will ask.
10:20If you want to chop up with any...
10:23hot water in case the coffee's too strong.
10:25Thank you very much.
10:26Just leave it there.
10:27Is everything else okay?
10:29Yeah, all good?
10:31Can you make some eggs?
10:34Yeah, an egg on...
10:35Because it's the buffet style,
10:37we only offer the hard-boiled eggs.
10:39Okay, thank you.
10:40The competition to win the prize of a lifetime
11:02is getting serious.
11:05Oh, Nicola, just in time.
11:07Good morning.
11:08Good morning, Fred.
11:08Good morning.
11:10Oh, I've just popped this here.
11:11There's a little bit more space.
11:13It's great.
11:13It's got things out.
11:16But while breakfast for two of the hosts is in full swing,
11:20Justin and Paul are dealing with an unexpected guest request.
11:24Manish just said,
11:26Oh, is it possible you can make me an omelette?
11:29And I said,
11:30Oh, unfortunately, we only offer a buffet style,
11:33which is hard-boiled eggs.
11:34I was just thinking,
11:35I was hoping that he will say yes to the egg
11:38that he was asking for.
11:39Yeah, makes sense.
11:40I mean, yeah.
11:41Yeah, no, no, it's completely okay.
11:43You know, it's their thing,
11:45but, you know, I'm just thinking out loud here.
11:47How do you all feel about the choices so far?
11:55I guess, you know, this is how everybody eats here.
11:58No, it's preferences person to person,
12:01but I would prefer something fresh as well.
12:04Anything else that is above and beyond at this stage,
12:08we have to say,
12:09no, this is what it is because of our timing schedule,
12:13because anything like that can throw it all out of sync.
12:15Breakfast could go on to 11.
12:16It's not that we don't want to.
12:18It opens up a can of worms
12:20because then someone else might want sunny-side up.
12:22Oh, do you have any bacon in your fridge as well?
12:25So you've got to stick to, you know, some boundaries.
12:30To me, this looks like any...
12:33..where we go to a hotel,
12:35where we have the buffet system of breakfast.
12:38This don't feel boutique to me.
12:40This don't feel B&B to me.
12:42Yeah.
12:42You know, I would prefer something
12:44which is a little more personalised.
12:52Who's having the French toast?
12:56Anne, one for Anne.
12:58This is Nicola's first experience
13:00of Nicole and Brett's menu-based breakfast,
13:03which includes French toast.
13:06What's it like?
13:07Good.
13:07Amazing.
13:08It's one of the best I've ever eaten.
13:16Mmm.
13:17Sounds like a very good cream, isn't it?
13:18Yeah.
13:18It's so good.
13:19Yeah, it's delicious.
13:21That is heaven.
13:22Yeah.
13:23In addition to their chosen breakfast,
13:28a variety of pastries have also been laid out.
13:32Andrew, I've got a real worry here this morning.
13:36I'm peering under this very pretty food cover.
13:39Can't see a pan au raisin.
13:41What?
13:42Yeah.
13:42Oh, no, no!
13:43Which would mean this is day two.
13:45Day two without your raisin d'être.
13:50I couldn't find one yesterday.
13:53Nicola is also sampling the full Irish breakfast
13:56with homemade soda files.
13:59Can I change my order?
14:01Enjoy.
14:02And Nicola, tell me about your balls.
14:03I'm really impressed that you managed
14:05to get all the ingredients for it.
14:07Oh, I actually struggled getting some buttermilk
14:09in the supermarkets here.
14:11Yeah.
14:12A lady helped me and she said,
14:13if you use some lemon juice,
14:15she'd give me the recipe.
14:17And the island would come home
14:18and batch cook some lovely sugar bread.
14:20And it worked beautifully.
14:20It worked perfect.
14:22Well, I haven't tasted it yet.
14:23It worked perfect.
14:23Oh, fingers crossed it goes down well.
14:27Very good.
14:28Thumbs up.
14:29French congrats.
14:32I don't know why you're not opening a restaurant.
14:34Never mind a B&B.
14:35She cooked me a lot of love.
14:42For Joe and Guy,
14:45feedback earlier in the week
14:47encouraged them to include more local options.
14:50Coffee there.
14:51And there's tea at the other end,
14:52if you like.
14:53Get your milk.
14:54Oh, thank you.
14:55What do you think of the spread?
14:57Excellent.
14:58Very, very good.
14:59Looking good?
15:00Spoilt for choice.
15:01Spoilt for choice, yeah.
15:02Oh, my word.
15:03Oh, thanks.
15:04No, gosh.
15:08One crack.
15:09Ready for the eggs?
15:10Oh, yes.
15:12Right, guys, so I'm doing avocado on these.
15:14There's four avos and two non-avo.
15:21Look at that.
15:22That's probably the best one of the day, this one.
15:26Sorry, Peter, for the delay.
15:28It was a bit of an egg breakage.
15:30I couldn't possibly serve it.
15:31So I've done you another one,
15:32and I think that's possibly the best one I've done today.
15:34Whoa, whoa, whoa, whoa.
15:37Yeah.
15:37Yeah.
15:43Whoo.
15:44How do you think that was?
15:46High five.
15:47With breakfast finished,
15:49it's time for the guests to pack up,
15:51leave their feedback...
15:54Definitely say it's more casual experience than formal.
15:59..and head to the next B&B.
16:02Are you off now?
16:03Yes.
16:04Oh, it was lovely to meet you.
16:05Yes.
16:06Have a good journey.
16:06Bye-bye.
16:07Yeah, sure, sure.
16:08Bye.
16:08We wouldn't come back to Justin's and Paul.
16:12I didn't feel it.
16:13I felt like a hotel where there was no connection with the guest.
16:17We prompted a guest today to ask for what they wanted,
16:20and when that guest did,
16:22Justin was very abrupt in his response.
16:26At the end of the day, you are selling a guest service.
16:29Absolutely.
16:30It's fantastic to have your own USP,
16:32the special way in which you do something,
16:34but if you don't make your guests happy,
16:36they're not going to come back.
16:37No.
16:42Have a lovely journey.
16:43Yeah.
16:44Enjoy yourselves.
16:45Pleasure to meet you both.
16:46And you.
16:46And we wish you the best of luck, obviously.
16:49I'm really impressed with Joe and Guy's breakfast this morning.
16:51I think it's really a big step up from what they did on the first day.
16:54There's a lot of potential with Joe and Guy here.
16:57I think one of their downfall from what I've seen yesterday
16:59is that stress management and time management as well.
17:02For instance, they've just been in the kitchen
17:04and had a peek in the living room,
17:06and the iron board has been installed again
17:09when guests are just about to check out.
17:10So I think there's a few things that could be reviewed in that sense.
17:14No time for sitting down.
17:16Come on, chop, chop.
17:17Things to do.
17:19It's been really a lovely stay.
17:22I'd certainly come back.
17:23Yeah.
17:23So lovely having you.
17:25Where's my hug?
17:26Hi.
17:30Nicole and Brett just created the most wonderful atmosphere.
17:34Amazing food.
17:35How they manage to achieve what they achieve without help us is astounding.
17:40Today we want to really nail everything, so...
17:42That's it.
17:43Game on.
17:44We're ready to win.
17:45Check out complete.
17:47And as the hosts begin the changeover, there's a familiar sound at the door.
17:53Someone at the door.
17:54Look who it is.
18:01Oh, it's daunting today.
18:02You don't know what to expect.
18:04Tonight, you have two rooms booked.
18:07You must also host an event in the garden or house for up to six people.
18:11The event must include some kind of food or drinks and an activity.
18:18What should reflect your unique selling point and be something you could do to bring in extra revenue for a B&B.
18:26The event needs to run from 4.30 to 6.
18:29Right, we need to put our thinking heads on.
18:31OK.
18:31Diddy.
18:32What are you thinking?
18:34The bed and breakfast trade is seasonal, largely, particularly in more rural areas.
18:38So if you handle really good events, if you put on something different...
18:43Exactly.
18:43It's a great stream of income as well.
18:45And it'll keep you going the whole year.
18:47Mm-hmm.
18:47And bring more clients to you.
18:50Absolutely.
18:50Word of mouth travels, especially if they enjoy the event.
18:53I like playing petonk.
18:56Ah, and there's a set by the barbecue.
18:58There's a set by the barbecue.
18:59Good thinking, Batman.
19:01And then what should we do?
19:01Food.
19:02We've got quite a lot of leftover stuff.
19:04Let's do a pizza-making competition.
19:07Ah, yeah, that's a good idea.
19:08The hosts need to play to their strengths.
19:10They need to create an event that is going to be interesting,
19:14but also is something that can show what they are good at.
19:19Well, you want to do something homely, because that's what we're about.
19:23Yeah, so you want to do something food-related,
19:26and you mentioned about doing, like, a cookery class.
19:28What about doing potato bread and soda bread pies?
19:32So we're going to do sip and paint and...
19:34Sip and draw.
19:34Sip and draw.
19:35Yeah.
19:36And everybody's piece of work goes up on the guest gallery wall.
19:40The challenge to organise an event,
19:43they will have to do that on top of their usual chores.
19:46It's a real opportunity for them to show us how far they've came
19:49and how well they can deal with the stress and the unpredictable.
19:53With two rooms to prepare, as well as an event to plan,
19:57all three couples are now against the clock.
20:00Can you hold that?
20:01So then at least we've got this covered.
20:03Yeah.
20:04Because I've just put on the other wash for Julian's room.
20:07Whether they work as a team
20:09or choose to divide and conquer is up to them.
20:13I'm keen to get these rooms done.
20:15You need to go get the bits, all right, and then come back
20:18and we'll just...
20:19Then as soon as you come back, hopefully we can just set up then.
20:21I'm going to go to Dom
20:22and maybe find some local produce for a tasting station.
20:25Mm-hm.
20:26Would you be able to crack on?
20:29Yeah.
20:29But however the hosts tackle this challenge,
20:37time isn't on their side.
20:39Plates.
20:40As the judges will arrive in just one hour.
20:46I've come to the local town to get a bit of local produce
20:49for a tasting station, but honestly, I need to go, please.
20:54No sweating.
20:58Truffle.
20:59Oh, God.
21:14In the Dordogne, the arrival of a new challenge
21:17to host an event for their incoming guests
21:19has sent the hosts in a spin.
21:22I thought you were doing the hanging
21:23and I was doing the passing.
21:26Well, could you go get me some more pigs?
21:27Tell me I'm hanging it up wrong.
21:29All right.
21:30Go get me some more pigs, please.
21:32Oh, they're there.
21:39I never thought I'd be a French maid,
21:41but I feel like one today.
21:43It's just the time constraints of getting the rooms turned around.
21:48It's the washing.
21:55For their event, Joe and Guy are going to entertain their guests
21:59with pizza making and the traditional French game of petanque.
22:03Today's challenge, I think we're feeling pretty confident.
22:07We will wow them with our pizza making skills and our petanque skills.
22:12Yeah.
22:13And we're going to leave them with no other choice than to put us through.
22:16Yes.
22:16So the stones in this area are quite large,
22:19probably larger than you'd normally have on a petanque court,
22:22so the ball's going to move around a little bit,
22:25but it's a level playing field for everyone, so...
22:29Oh!
22:30That's a good one.
22:31Petanque isn't the only part of the event
22:34bringing out Guy's competitive side.
22:37Everything's a competition,
22:38so I'll be trying to prove that my dough rises more than Joe's.
22:43Dough's got a bit mental,
22:45so it's sort of sticking to this cling film
22:48when obviously I don't want it to.
22:50Before we have a disaster,
22:54what we'll do...
22:57..we'll just lower this up slightly.
23:01..hold it around a bit,
23:05and that should remedy the situation.
23:09Justin and Paul have opted for an art-based event
23:12where guests can sit and paint.
23:15We have our canvases.
23:18We have all the tools to...
23:20Different, yeah.
23:20..to create your artwork.
23:23Crayons, pencils, pens, brushes.
23:26It's nibbles and drinks.
23:27So, we've used the location over there for our dinner party.
23:36I was thinking, this is such an amazing view.
23:41So, then we do it here.
23:42And the six people are going to be facing this.
23:45One, two, three, four, six.
23:47Three, four, six.
23:47Missed that five.
23:53Complimented about her food throughout the week,
23:56Nicole and Brett are putting on a cookery class.
24:02But while Nicole shops for ingredients,
24:04it's on Brett to get the rooms ready for the incoming guests.
24:08I think it's going to run pretty smoothly.
24:12I've got some good ideas.
24:14It's kind of nice just getting on with your own sort of jobs in the house.
24:20But with the judges due in just 20 minutes,
24:23Nicole is still out shopping.
24:26I think I've enough. I need to go.
24:31Perfect.
24:38I need to go.
24:39I need to go.
24:47Hello.
24:48Bonjour.
24:49Good afternoon.
24:49Bonjour.
24:52Today, the judges return to the houses they saw at the start of the week.
24:57Nice to see you again.
24:59That's why.
25:00Yeah?
25:00I've been cleaning.
25:01Oh, I can't.
25:02How are you doing?
25:03How's everything here?
25:03Everything's going well.
25:05Nicole's just out at a minute getting the last bits for our event.
25:08That we're doing.
25:09So she'll come back and then set up.
25:11I'm just finishing off cleaning.
25:13So you're on schedule?
25:14Yeah, we're on schedule pretty much, yeah.
25:19And you've got pencils.
25:21Pencils, watercolours, pastels.
25:23Wow.
25:24It's a nice, restful thing to do.
25:26I'm just slightly worried about the heat.
25:30So I've just been prepping dough for our patek and pizza night that we're doing.
25:35So the idea is that we're going to play some patek out here.
25:40Excellent.
25:41Let the guests involved.
25:42I've never played.
25:43Oh, great.
25:45And I think we've got five, so I'll join in to make six.
25:48Excellent.
25:49I really love the idea of entertainment with interaction.
25:53Make your own food.
25:53So what made you decide to do this?
25:58What was the inspiration behind it?
26:01I thought it would be a really nice way to get people to talk about themselves in an uninhibited way.
26:10You know what?
26:11I'm going to crack on because we have guests possibly appearing any minute.
26:15Hi, Nicole.
26:22Hello.
26:23Oh, hello Eva.
26:24Hi, yay.
26:25Good on you.
26:25It is roasting-tasting.
26:29She'd come with a handful.
26:31I went for one thing and I come back with everything.
26:37Brett, you cannot great guests like this.
26:40I've been cleaning and it was really hot up in the loft, but I've literally just come down.
26:46I've got another sort of 15 minutes to do in there and I'm done.
26:48Perfect.
26:49Are you on schedule, Nicole?
26:50Running?
26:51Yeah, on schedule.
26:52Good.
26:53Four guests and then half for the challenge.
26:57The judges also want to see how the hosts juggle the event with the new check-ins.
27:06Hello there.
27:07Hi.
27:07Welcome, I'm Guy.
27:09Hi, Guy.
27:09Hello, my family.
27:10Come in.
27:10Welcome to you.
27:11You must be Helen.
27:13And Darren, thanks to meet you.
27:14I'm Nicole.
27:15Hello, Nicole.
27:16It's actually Darrell.
27:17Darrell?
27:17That's absolutely fine.
27:18No problem.
27:19Apologies.
27:20Come on in.
27:21Ah, very hot day.
27:23Shall I get you straight to your room so you can chill, do whatever you need?
27:27We're just straight through here.
27:29That's me, nice to be.
27:30So, excuse the rest we've just been doing a changeover.
27:36I'll let you settle in.
27:37Yes.
27:38and then i'm literally just here with justin my partner just getting everything ready drinks
27:44nibbles yeah hello does i'm brett bro how are you hi nice to meet you come on in thank you
27:51welcome to residence art hi jillian i'm joe lovely to meet oh hi jillian please meet you
27:59come on in come on in thank you all we'll do is we'll take you up to your room in a minute
28:06just because you're very hot a bit sweaty you probably want to get settled in get a shower
28:11um and then we go up when you go up you can't say that i've just popped a little uh welcome card
28:21on side here it's got our numbers and the wi-fi code okay oh that's great uh they're taking what we've
28:25said a welcome telephone number whatsapp and the wi-fi code fantastic they're brilliant judges are
28:35also marking the hosts on the cleanliness and presentation of the bedrooms a good bedroom
28:40especially for a singer and there there is a a pretty shower is that just a mark on the floor
28:48the toilet oh
29:00helen and darrell have just found that the housekeeping in the bathroom was not up to scratch
29:05it's a real shame because nicole and brett's housekeeping standards have been excellent from
29:09the very start i just wonder if this has happened because they put a lot of pressure on themselves
29:14it's a very unfortunate lapse especially at this point of the competition hi hi helen hi daryl um
29:20if you'd like to come downstairs and we're just getting ready to start the event yes can i grab
29:24your attention just one second yes in the loo we've got evidence of your previous guests okay would you
29:29like to go and i'll have a look now okay um i really apologize about that um when you're downstairs and
29:37you're taking part in the event i'll have it cleaned for you how did that feel as a a welcome as a an
29:50arrival i would say he's a very warm person but he must lay straight into the room maybe we wanted
29:57something else or he could have suggested different things would you like to sit down have a glass of
30:03water yes because you might feel as if you're sort of here and you shouldn't really come out so how did
30:12you find that check-in informative yeah explains everything i think that was the best one yeah
30:18am i doing soda and potato fries for all the guests or am i doing one soda one potato fries with their
30:31events scheduled to start at 4 30 p.m justin and paul are ready to begin um katharine you want to come
30:39and join us yeah thank you let's get you a drink but others are lagging behind
30:46guys did you chop up the ham not yet why not i think maybe say we're sorry we're running a bit late
30:57yeah yeah and nerves are starting to creep in god this is just too much pressure my mind's going
31:03over there yeah don't don't complicate yeah no i ain't gonna mess this up literally
31:08with a life-changing prize up for grabs the stakes are at an all-time high for three couples
31:23you're not one bit nervous no no i feel good once we get a flow in it please help me i i'll help you
31:29don't worry competing to impress their guests and the judges hey guys we thought we'd have a little fun to
31:36get everyone introduced to each other so we're gonna take you back to your creative artists
31:44selves and pull off an event they hope will shine a light on what sets them apart we're just about
31:51to start our event guys just setting up the pizza oven we've got the baton i'm gonna get some drinks
31:5812 people come downstairs and then we're all good to go it's really just to play and and really have
32:07some fun what we'd ideally like to do is get each of your pieces of work and we're gonna create a guest
32:13gallery both from creative backgrounds justin and paul hope to encourage guests to lean into their
32:20artistic side with a sip and paint event nicola oh thank you very much that's lovely we really love
32:30art we're not artists and our plan is to do art weeks we find it really relaxing cheers everyone cheers
32:41cheers almost an hour later than scheduled joe and guy's pizza and petonk event is finally underway
32:52right we'll have brennan jen jillian and then we'll have andrew andy and guy jillian to go first you can
33:05throw the jack that's a great one while guy entertains the guests joe is on pizza duty we
33:15thought we'd just make it a bit easier for everyone rather than them having to actually make their own
33:21base like roll out their own bases and everything we thought we'd do it for them annoyingly i hate to
33:26admit it guy's day is a bit better than mine he hates losing so as you'll see when he is trying to
33:34thrash the guests at petong so i'm holding shot right you've got two balls to try and so which
33:45which was yours holding the one in the front the one in the back oh well done
33:55also an hour behind schedule nicole and brett finally welcome guests to their cookery class
34:01the lovely daryl and helen yous will be cooking lovely potato farts and then ruth and daz you will be
34:09on soda farts so helen first of all we're going to mix the potatoes butter and salt okay
34:17yeah you have to help too daryl come on come on come on yes here we go you add the lovely melted butter
34:24helen all right oh right go on and use your spoon then well done this is looking good with only one
34:32set of guests cooking at a time all ruth and daz can do is watch and wait
34:40so what do you think about the concept of b and b with paints i honestly this is this is a very good
34:47idea you like it you do yoga you do whatever but painting as i think is it's a very good idea julian
34:54is that a portrait how lovely
35:00nicola what do you think of the likeness um
35:02i think he's he's captured your best side i think
35:10i think he's having a laugh
35:13paul yes do you think this is more than what we expected to get out of this
35:17i mean wedding bells i've got i've got a few hats that need a few weddings to go to so if we win the
35:23competition maybe we could offer you the honeymoon suite
35:36nice shot very good shot and the winners are berenstein well done well done well done
35:44i've just got three more bases to make and then we're gonna get them on topping but just as they
35:52are ready to get cooking there's a problem with the pizza oven no i think it's tripping at the moment
35:58let's oh sorry everybody oh what a disaster
36:06with the potato files cooking guests ruth and daz are finally able to get started
36:13so to make it quick i've measured out all your ingredients for you
36:16carefully stir in and give it a good mix slowly slowly oh oh goodness right
36:25it's okay no this is far too doy oh oh goodness this is really doy 150 to 180 oh
36:32oh shivers you said you mentioned it all out for us this is too much chit chat guys maybe a
36:45a little bit more in and then we'll start needing it and we'll see if it works
36:52yeah this is working
36:59the crazy cakes are going for it that's your quarter
37:01anybody have a particular artist or a particular image that they love
37:10shigal yeah absolutely love him justin and paul's event i wasn't sure at first
37:16but then actually when we all sat down something rather magical happened and we all started drawing
37:24and actually paul and justin really came out of themselves
37:32amazing mine is the sun rays and the haze of today i've never seen paul paint before only critique
37:41it was a really nice event i really enjoyed it
37:50yep just spread it around
37:52up to you what you like okay good news we're back in business pizza oven is back on excellent go
38:05and we're in
38:08we arrived today a little bit trepid because day one for joe and guy was not not great
38:15oh wow and voila there is your pizza madam but today they pulled it out of the bag they have knocked
38:26the ball out the park the oven cools so joe i noticed the difference in the pizza doors oh yeah
38:34yeah the first two were um thicker yeah and i i preferred them
38:40ah however i prefer the latter two guess who made which well i think we just stopped that
38:53quite often it's the event that trips everyone up and uh i think we can both say
38:58they didn't trip up no the electric did but they didn't the only thing is is it too late
39:05here we go guys time to get some tasting in and some wine that deliciousness thank you for uh
39:18coming to our cookery class let's all get stuck in brett and nicole have been doing so well since the
39:23start of the week i feel like two days put a bit of a spanner in the works there was a lot of prep
39:28involved and i don't think they took that into account in terms of time management now this is your
39:34cooking guys not ours remember there's red sauce and bacon and eggs get it on it's good
39:41it's a new one on me i've never had irish bread before so no it's really nice guys guys
39:46i feel like nicole was perhaps overthinking it a little bit rather than going with the flow
39:52which was slightly disappointing i think we have to go now take care enjoy as day four draws to a
40:01close the hosts have done everything they can thank you have a good evening enjoy their company bye bye
40:14but is it enough to impress the judges after an eventful day it's time to return to judges hq
40:23what an afternoon i'm more confused than ever we had a really really successful afternoon with joe and
40:34guy we played the dunk which was so clever in its simplicity it was very prescribed and well executed
40:44hosting okay and there were a few little things that we picked up on um on the entrance way into the
40:53living room the iron in board and the iron was still quite a long day i must admit
41:01it's fantastic we really enjoyed it yeah good good so eva you were at nicole and brett's yes and as we
41:09know they've been really strong since the start if not the strongest and today actually i just feel
41:15a little disappointed i think it just wasn't their strong the strongest day at all i think they were a
41:21bit over ambitious with um what they decided to cook in the sense that it wasn't just one type of bread
41:26they went with two types took them a long time to get everything ready uh which caused a lot of stress
41:32as well and there was a major housekeeping issue in the bathroom oh no it's really interesting because
41:40all through this they have been so honored that's why i was so surprised to see what happened today
41:47because it was really not on brand for them if anything but it shows that they're not infallible
41:52at this stage of the competition i think for me it really showed that it's still everyone's game
41:57there was a few issues i felt like i dealt with them as best i could you did well i guess because
42:03i didn't even know what was going on until he took me after so now you know please tell us wonderful
42:10news about paul and justin it was a painting event so everyone had a canvas there was this lovely
42:19lovely atmosphere we were chatting but we were absorbed did they paint they did they joined us very
42:27chilled very relaxed very personal they haven't really demonstrated that until today yeah it's a
42:34very trendy um activity right now it's sip and paint it shows that they're following guests you know
42:41needs and trends actually that actually could be incredibly viable as a business i feel like the past
42:50four days it's just heightened you know what we wanted well today's been complicated hasn't it
42:56and it's certainly thrown some spanners in the works yes quite where we thought people were going to fly
43:02they've flopped yeah where we thought that people hadn't really reached the mark they then succeeded
43:09tomorrow i suspect there may be a battle i hope we've done enough we've put our heart and soul into it
43:16this experience hasn't put me off in any way shape or form no i think if anything it's made me more eager
43:22today was a very new experience for us i just want the guests to come through rbnb to make memories
43:28with us and to try something new because that's what it's about having fun and making memories together
43:34my idea was great wasn't it your idea
43:38it was you're such a genius i'm with such a lucky man you are a very so creative really creative yeah
43:46with only two places remaining in the final the hosts have just one more day to make their mark
43:54before one couple is sent home tomorrow is judgment day where we get to see how they bring everything
44:03together at breakfast we get to read the guest feedback and we have to make that decision
44:11i don't think it's going to be an easy one yeah i don't know i'm going to sleep well tonight
44:14next time it's disaster absolute disaster it's the last breakfast of the heats oh they're a little
44:23bit overdone i think that's right so we'll hurry up next one revelations unfold suggest you try to
44:30remember guest names and use them and the last two couples go through to the finals what will they
44:37will they yes every minute feels like half an hour the judges have reached their final decision
45:07so
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