- 1 week ago
Bargain-Loving Brits In The Sun - Season 14 Episode 46
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00:01Say it loud, say it proud. Us Brits love the costas.
00:05We love Menedor!
00:07You're here in the sun, lap it up.
00:09We're living the dream, I'll see ya!
00:11Well, maybe not quite that loud, Nathan, but we are.
00:14And with over 300 days of that glorious sunshine a year,
00:18it sure beats the cold and grey of the old UK.
00:21Ah, this is a life.
00:23Living that dream can be blooming hard graft.
00:26Misty!
00:27My life, your life.
00:29Stress level.
00:30Through the roof.
00:31Ah!
00:32But at the end of the working day...
00:34Girl power!
00:35Girl power!
00:36Come on, Sam!
00:37Forward!
00:38Booyah!
00:39The quality of life on the costas...
00:40Ah!
00:41We did it!
00:42We did it!
00:43...is priceless.
00:44Cheers!
00:45Cheers!
00:46Cheers!
00:47That's why there will always be...
00:49And this is my mate Franny.
00:50Hiya, Franny.
00:51Brilliant cocktails.
00:53Happy vibe.
00:54Sun, sea, sand.
00:56Bargain-loving Brits in the sun.
00:58Yeah!
01:01Today on the costas...
01:02Meat Masters Chunks and Charlie might have bitten off more than they can chew.
01:07Right.
01:08Hundred in an hour.
01:09Hundred in a rat.
01:10I've set a timer.
01:11Any second.
01:12Now we'll be off.
01:13We're on a make or break day trip with exes Shane and Chrissie.
01:16I don't know.
01:17I don't know.
01:18You don't know what?
01:19What?
01:20Food troll between us.
01:21So you just said the dumb bullshit, didn't it?
01:23And we dip back in with single mum Jackie and her very fishy business.
01:28And they're in!
01:29Now this part is very scary.
01:32I bought 500, so we don't want to lose no fish.
01:35You're so happy.
01:36Good morning.
01:37How are you?
01:38It's rise and shine on the Costa del Sol.
01:39Well lads, you alright?
01:40And it's opening time at Shane's bar in Torremolinos.
01:54One day I might invest in I get electric.
01:58Former lorry driver Shane moved to Spain five years ago.
02:02Didn't work, did it?
02:04Do one job, crate free.
02:07Shane and girlfriend at the time Chrissie took over the pool bar last year.
02:12We're a team aren't we?
02:13Yeah.
02:14Hey?
02:15Yep.
02:16And it worked well.
02:17Sadly the pair broke up, but Chrissie is back as Shane's head chef.
02:22Chrissie's on board now working for me.
02:25It'll always be Shane Shacklin, it'll always be mine.
02:28But as long as she's part of it, I know it'll succeed.
02:31Despite the split, Shane and Chrissie are on good terms as friends and colleagues.
02:35She's in taxi.
02:37She doesn't sound well.
02:38This might be an hard day today.
02:40Ugh.
02:41Shane has big plans for his bar.
02:44This is the famous, or it will be famous, Shane's Shed.
02:48I bought this.
02:49We put this up for the winter.
02:51It's a party marquee.
02:53It's ten metres by five metres.
02:55Without it, it'd be absolutely pointless opening because it's so cold in the winter months
03:00and people aren't going to sit outside in the cold where they can sit in a nice warm bar
03:04somewhere else.
03:05If you don't try, you'll never know.
03:06And it's one of them things that if I didn't open this for four months, I'd have to get a
03:10job somewhere else or go back to England.
03:12It's a big gamble to open all year, so Shane has to make it work.
03:17Here she is.
03:18It's beautiful.
03:19Morning.
03:20Looking forward to today?
03:21I don't know.
03:22What's happening?
03:23We've got an idea for the menu.
03:24Tapas.
03:25So we're going to go on a bit of a fact-finding mission, actually.
03:28We're off to Mias, a lovely little village.
03:30We're going to go find a nice little traditional Spanish bar restaurant that does tapas.
03:35And we're going to see what sort of stuff they do on the winter menu.
03:42And then see if we can incorporate any of it down here for the winter.
03:46Because we're not going to have a lot of holidaymakers.
03:48So if we can do something for the locals, we can probably earn money out of it.
03:53And it keeps us afloat over the winter.
03:55Well, I think it'd be a good idea to incorporate that here.
03:58Don't you?
03:59I told you something, kid.
04:00We need people in.
04:01So I just think that if we can offer tapas to people as a freebie,
04:08a small portion of tapas, a nibble,
04:11then that might encourage them to buy more.
04:14It might fail.
04:15But we have to try.
04:17Chrissie doesn't seem convinced.
04:19Come on then.
04:20Go on.
04:21Yeah?
04:22I'm not right into it.
04:23Well, I don't think tapas will work.
04:26By the end of the day, she'll understand what I'm coming from.
04:29What tapas do you prefer?
04:31Garlic mushrooms.
04:32Garlic mushrooms?
04:33Yeah, it's easy enough to do, isn't it?
04:35Yeah, it's just for you.
04:38Just write it down.
04:39I'll be negative.
04:41Maybe the proof will be in the tasting chain when you get over to Mijas Pueblo.
04:46Oh, look, that's good timing.
04:47Buses are here.
04:48Eh?
04:49Right, what number do we want?
04:501-2-1 and the 1-12.
04:511-20.
04:52Oh, 1-10.
04:53That's 1-10.
04:54Eh?
04:55That's 1-10.
04:56Eh?
04:57That's 1-10.
04:58Er, don't shoot the messenger, but I think you might have missed your bus.
05:1112-20 at time of millions.
05:14Not the best start to your fact-finding mission.
05:17I think that's gone.
05:20This is my office, so to speak.
05:27Erm, so yeah, I spend a lot of time in here.
05:3012km inland from Benidorm is the town of Pollop, and something smells good.
05:35Been in since 2 o'clock this morning.
05:42Good 9-10 hours.
05:4459-year-old Liverpudlian Paul is better known as Chunks
05:48because of his love of food.
05:51Chunks started out as a performer in Benidorm,
05:55but it's his barbecue business that he's really trying to get singing.
06:00Today we've got the 20th anniversary of the Rock and Roll House.
06:04I do a show there, they knew I had the barbecue business,
06:07and they wanted to do something different.
06:09And it's one of Chunks' biggest barbecue bookings
06:12since he started four years ago.
06:14We're good.
06:15We're just doing basically pulled pork sandwiches for them.
06:18We've been asked to do 100 sandwiches.
06:21We're hoping all the food will go.
06:23To do the food that we're doing for this event today,
06:26it's taken 24 hours to cook,
06:29and then there was another 24 hours before that to get their food marinated.
06:33The early starts are the harder, because you're up most of the night.
06:37The smoking business is not fast food.
06:40It's a long, slow process.
06:41I always do low and slow.
06:43That's the motto with it.
06:45Then you have to guarantee that you get the temperatures right,
06:48do the wrap and everything, to keep it nice and tender and juicy.
06:52It is a long, slow process, but the rewards at the end of it are good.
06:56It's vital that Chunks gets the cook spot on.
07:01Hopefully the customers will enjoy it and spread a bit of word of mouth for us as well.
07:06Leave that for about an hour, we'll come back and we'll shred it.
07:09Chunks moved to Spain with wife Charlie 17 years ago,
07:13and they have three children.
07:15George, Molly and Arthur.
07:19It should be a good day today.
07:21Hotel manager Charlie is also helping Chunks to try and expand the barbecue business.
07:27I'll sort the food out, you sort the front of house type of thing.
07:31Yeah. Okay.
07:32That's a plan there. No problem.
07:33Okay, cool.
07:34You cook and I'll schmooze.
07:35Do you know what? We work really, really well together.
07:38He's very, very calm, and I'm not, so it worked really well.
07:42We normally have a bet to see how many we're going to do, so...
07:45And how quick we can do it. Yeah.
07:47I want to do a hundred in an hour.
07:49A hundred in an hour?
07:50If we can do that, that'd be great.
07:52That's a lot.
07:53Ooh, by Charlie's reaction, you may be aiming a little too high, Chunks.
07:57We did set a record a couple of years ago on our first hog roast.
08:04We did 78 servings in 45 minutes.
08:08So we're hoping if we can try and beat that today.
08:11Yeah.
08:12Got it.
08:13Got it.
08:14First one.
08:15First one.
08:16Yes.
08:17So we can do a hundred in an hour?
08:18That'd be great.
08:19All right.
08:20Done, served, back, home, jammies on, telly on.
08:23Glass of wine.
08:24Glass of wine.
08:25And a pulled pork sandwich.
08:27Speaking of which, that pork should be ready by now.
08:30It's looking fantastic.
08:32It's got a nice bark on it.
08:34Mushes down.
08:35There's a lot riding on that little piggy.
08:38I want to do a really good job for the guys down at the bar,
08:42because they keep me working all year round,
08:44and they've never actually had any of the food.
08:46If Chunks can serve that century of sandwiches,
08:49it could really help put his business on the map today.
08:52So today, I'll be doing that for them,
08:55and hopefully, they'll say, yeah, we like it.
08:59Coming up, businesswoman Jackie, along with her three cubs,
09:04is taking great pride in her work.
09:06I'm not the best DIY person.
09:09And we take a ride on the wild side with Shane and Chrissy.
09:13And you're challenging to wait.
09:15Hey!
09:22In Benelmadina, single mum Jacqueline Jolliffe
09:34and her three children are enjoying the morning sun.
09:39Don't forget in dog Teddy, of course.
09:41Hi, Teddy.
09:42But busy Jackie has no time to relax.
09:46It's actually a lot of upkeep in the house.
09:49And we're going back to a time when Jackie had one of her busiest summers to date,
09:53juggling family life with her six, yes, six, tattoo parlours.
09:58Since I was 24, I've worked my butt off in every job I've ever done.
10:04So I have got to where I am today by putting in that work.
10:09And then my poor meatball is nothing but mush.
10:14Jackie moved to Spain in 1998 and now has three reasons why she grafts so hard.
10:21That is what I work for.
10:23To spend as much time as I can with the children.
10:26And Jackie didn't let a lack of romance put her off starting her own family here in Spain.
10:31So I got to 40. I had no children. I was in my house. It was all quiet.
10:39And I thought, oh, my God. I forgot to have kids. I forgot to have kids.
10:44I went straight online. I wasn't with anyone.
10:46So I thought I'll go straight online and looked for a donor to donate sperm.
10:51I just looked at all nationalities, anyone from anywhere, and just looked at what I liked.
10:58First of all, I looked for health. Then I looked for intelligence.
11:01Then I looked to see if I found them attractive.
11:04Once you have a child, it's all about the child.
11:08So, yeah, my motivation, I want a nice house for my kids. I want a stable life.
11:14So we feel you doing the labels, baby.
11:22As the kids are off for the summer, Jackie also has to juggle being a mum with running all those tattoo shops.
11:29Do you want to put the lid on?
11:31Jana, you can put the lid on. Wait, who puts the lids on?
11:35Right, this is manucroil. Manucroil has got antiseptic, antibiotic, and anti-inflammatory.
11:43And I sell them for 10 euros.
11:45Ooh, talk about a family business.
11:47Right, are we going?
11:50It's time to head off.
11:52Everyone ready?
11:53Where's Jess? Where's Jess?
11:55Jess?
11:56Oh, yeah.
11:57Lily's got him.
11:58Oh, there's Jess now.
12:00It's a full-time job juggling work with being a mum, and it could prove to be her busiest summer yet.
12:08Lily forgot me!
12:09I'll never forget to meet Jess.
12:10Bye, Lily!
12:11Lily!
12:14Never.
12:29My bargain of the day was we bought a doggy pram.
12:32The reason we bought the doggy pram is, unfortunately, my eldest dog suffering from a heart problem, and he couldn't come out for the walks like he used to do.
12:45There he goes. He's happy, guys.
12:47And somebody over here is talking and worked in a local charity shop. She said, oh, we've got one in the charity shop. 25 euros.
12:58With that, Mandy won the bingo, she won 25 euros, handed the 25 euros over, and we got the doggy pram.
13:11All round, because it was cheap for a doggy pram, and plus, it didn't actually come out of our pocket, it came out of the bingo winnings. So everybody was happy.
13:24I've been waiting for it. Have you got both bus passes?
13:27Yeah.
13:28At a bus stop in Torremolinos...
13:29I might have to buy some chewers, never mind buy tapas.
13:33Bar manager Shane and chef Chrissie are off on a mission to Mijas.
13:37There's a bus.
13:38Shane wants to create a brand new menu with traditional tapas.
13:42Bus.
13:46They're off to Mijas Pueblo, which is a typical whitewashed Andalusian village, perfect for a traditional tapas.
13:56Gracias.
13:59Shane and Chrissie met at a bar she previously owned back in 2021.
14:05So I walked in your bar, and two o'clock in the morning, me and you was on the bar dancing and acting like nutters, weren't we?
14:11And we just hit it off, instantly just hit it off.
14:15It was quite quick, really, wasn't it?
14:16So we met, and within four weeks, I was living with you, wasn't it?
14:20Yeah.
14:22The one down here you can sit on.
14:23Yeah, then take me four to want donkey.
14:28Yeah.
14:30Mind it don't jump.
14:32After Chrissie broke things off last year, today could bring them closer together.
14:38Whatever comes of it, comes of it, and if it don't, it don't does it.
14:45Even the donkeys are laughing at you.
14:46It wasn't just a bar that we was in together, it was a relationship we'd been in for just over three and a half years.
14:54I moved out and got a new home, and Chrissie stayed in our home.
14:59We didn't speak for two months, and then we slowly started to speak.
15:04She stands behind me, she's my background.
15:08And I feel better when she's here than not here.
15:13I don't care, boy, yeah!
15:15You're gonna need a bigger donkey.
15:20Did you ever get your pollen off?
15:22Chief, I've done it, right?
15:25Yes.
15:26Are they all right?
15:27That's all right.
15:29No long faces here.
15:31There's a viewpoint of it.
15:33That's a nice swimming pool.
15:35Nice, you see.
15:37Swimming pool.
15:39That's right.
15:41Shane, keep your love to your game.
15:46Well, Shane, it was worth a go, but it seems like there's more work to do.
15:50I don't mind having a day out.
15:53We'll see how it goes.
15:55Might get some nice tappers.
15:58Look at the ass on that.
15:59Cheeky.
16:02But work can wait.
16:05And your chariots can wait.
16:08There's just time for a little adventure before they, er, tuk-tuk into that tapas.
16:13Oh.
16:14It's okay.
16:15You thought you was off in a roll, bro.
16:19Rum, rum.
16:28Hello, darling.
16:29You thought me a nice little flower.
16:33In the hills of Obedidorm.
16:35This is where we get down to the final product, which is the exciting bit for me, because I like to see how it's turned out.
16:41Paul, AKA Chunks, has been going the whole hog and cooking all day and night for a huge barbecue booking.
16:47Get a trade-up. Just try and get as fine a shred as possible.
16:51Chugs is also aiming to break his previous sales record and serve 100 sandwiches within one hour.
16:58Three, two, one. Go.
17:01Good. Yeah. Seal of approval on that. We're good.
17:04I like helping my daddy because I like eating food.
17:10Well, don't blame you, Molly.
17:12With the meat ready, it's on to the coleslaw.
17:19Right, okay. How many can we cater for with these sandwiches?
17:23They asked for 100.
17:24So we're not taking this today. We're just going to take the car.
17:27Yeah.
17:29There's also another reason for Tribute Act Chunks moving away from performing so much.
17:35It's been a bit of a tough road with my health issues.
17:39Last year, I had to finish work because of my back.
17:41I mean, literally the night I had to stop working, I did one show.
17:45I couldn't do it. So I just took my guitar off and straight to the hospital.
17:50They took me in, did the surgery in February, put a cage in.
17:53There was a lot of timeouts. It was a bit difficult, but it kind of sets us up for me stepping away from the entertainment.
18:00So that's the goal at the minute.
18:01So Chunks needs the barbecue business to succeed so he can hang up his guitar for good.
18:08It's nice to fit that. And if it goes wrong, I get the blame.
18:12It's kind of the way it works. I get the blame anyway.
18:16And today could be a big step in going the whole hog to establish the business.
18:22Time to get changed and get ready to go.
18:25The kids will be staying with Charlie's mum, who has a house on the plot too.
18:29Right. Final checks.
18:32Have you put your set of knives in?
18:33Knives are in.
18:34Your barbecue flubs are on the table. Do you need them?
18:36Don't need them.
18:37Okay. And the heating things?
18:39And the heating things are in the back.
18:41Serviettes, plates, serving spoons.
18:43Would you normally get to something and go, oh, do you know what I haven't got?
18:46I know. That's why I'm thinking now.
18:48I think that's it.
18:49Yeah.
18:50I think we're fully loaded. Yeah.
18:52If we haven't, sailor road.
18:54Okay.
18:55You've definitely got everything.
18:56I think, yeah.
18:57You watch for that famous sentence when we get there.
18:59Oh, do you know what I haven't bought?
19:00Good.
19:02Today, Chunks is taking his food to one of his biggest ever bookings.
19:06It's a huge opportunity for the business.
19:08See you later, you two. Bye.
19:10So he needs to bring home the bacon.
19:15Have you got a lighter thing for the...
19:20There you go. You see, you've forgotten something, haven't you?
19:22There's always one thing, isn't there? There's always one.
19:26Shocker.
19:27I know.
19:31I've got the menu for you, Alison.
19:36I'll put it in the cupboard.
19:38Okay, lovely.
19:39Let me stick that.
19:40Jackie, the tattoo queen of the Costa del Sol with her three kids in tow,
19:44has arrived at one of her six studios.
19:49Alison, how's it been today?
19:50It's been a big day.
19:52It's a lot of people, isn't it?
19:53It's very, very busy, yeah.
19:54Jackie's juggling a long list of jobs as well as keeping the kids happy.
19:58See you later, are you?
20:01Beautiful tattoo. Nice work.
20:03So, next I've got to go to the Benel Madness studio.
20:07Come on, guys. Let's go, go, go.
20:09Just maintain the shop, make sure it's all nice.
20:12Let's go.
20:14Yeah, babe.
20:15We've got everything.
20:18Bringing the kids means they get some quality time together while on the move.
20:22Right.
20:24Entrada.
20:26But it also means she can get them into the family business early.
20:31Hiya.
20:32Hi.
20:33How are you doing?
20:34How are you?
20:35Doing good, thanks.
20:36Good.
20:37So, this is Benel Madness, our beauty.
20:42Second job of the day is to spruce up the shop.
20:46I'm not the best DIY person, but this was empty.
20:50So, I thought we need something there.
20:53So, I went home, bought some wood, and then put this together.
20:58And I'm quite proud.
20:59I mean, I wouldn't sit on it.
21:03And it's a little bit wobbly.
21:05But check this out.
21:07I'm very proud of it.
21:12Nothing odd about that job, Jackie.
21:14And it makes a big difference, because we get a lot of rowdy people overnight,
21:18so we just close it.
21:19You did a good job.
21:20And we can keep away from people like this one.
21:22I'm a chippy, so you did a good job.
21:25Oh, thank you.
21:26James is impressed, but it looks like the kids might need a little more encouraging.
21:31So, you best crack on with the main feature.
21:34This is for our personal piercings.
21:39No.
21:40I'm just looking for the right size, because he's quite a big lion.
21:44That's the beauty.
21:46I'm going to put him up.
21:48For our English customers.
21:51Claire.
21:53Claire.
21:56Does that look good there?
21:59Oh, yes.
22:00It did.
22:04For Mr. Lion.
22:06Miss Lion.
22:12There.
22:13I think that nose is square on now.
22:14I think we're perfect.
22:16Pride of the shop, Jackie.
22:17Oh, he's beautiful.
22:18He really is.
22:19Very, very good.
22:20He's hoping stays up.
22:21No, no.
22:22But next on the list is a very fishy job, which could cause a splash with the kids.
22:34Coming up, bar owner Shane may need tapas on this one.
22:38Look in my eyes.
22:39Can you see tapas?
22:40Stop talking, Robin.
22:42And will Chef Chunk's hog roast go smoothly?
22:46I knew it.
22:47I knew it.
22:48I won't forget anything.
22:49You will.
22:50I know you will.
22:51I will never hear the end of this.
22:52Trust me.
22:53Pigs might fly.
23:06Hang on.
23:07You ready?
23:08Yeah.
23:09Here we go.
23:10Hey.
23:11Shane and Chrissy are in a taste testing task in Mijas.
23:14But before that, a tuk-tuk tour with guide Rudy from the Netherlands.
23:19Hang on tight.
23:21Don't fall out.
23:23Shane's brought Chef Chrissy here to sample traditional tapas as inspiration for his new
23:29winter menu.
23:30As well as spending quality time together away from the bar.
23:35Pick up.
23:37These are the famous donkey taxis of our village.
23:40Now this is the main street of the village.
23:42Very narrow as you can see.
23:43Yeah.
23:44Over the last six months, the pair have rebuilt their relationship.
23:48I'm in Shane Palat.
23:50So I were at home then.
23:52And then Shane wanted somebody to work.
23:54So we just met up and just talked about it, didn't we?
23:57And just trying to get on with it.
23:59Yeah.
24:00All right.
24:01This is a lovely little church.
24:03This is one of the most photographed corners of a village here.
24:07Who knows what the future holds?
24:09When you look back and up, you can see the belt out of the church.
24:14Rudy might be the Mijas master, but he isn't quite setting the mood.
24:18All right.
24:19We continue the tour.
24:20This is the historical village.
24:21Lovely little square with a fountain in the centre.
24:22If nothing else, hopefully today's fact-finding mission will help the pair strengthen their friendship.
24:35We're very good friends now.
24:36I don't know where the future's going, but at the moment we're getting on and we're having our laugh.
24:41It's pretty up here, right?
24:42Gorgeous.
24:43If me and Chris is going to get back on track, we need to do stuff like this.
24:46To go out and do something is what we need.
24:50Isn't it?
24:51Yeah.
24:54We are back at the stop again.
24:57There you go.
24:58Thank you very much.
24:59We'll see you later.
25:00See you.
25:01Thank you very much.
25:02Have a nice day.
25:03Bye-bye.
25:04Bye-bye.
25:05That was good, wasn't it?
25:06That was good, wasn't it?
25:07Really informative, actually, of all the areas and places.
25:09I didn't realise Mijas was big.
25:12I did.
25:14Whoa there, Chrissie.
25:17I don't know if you got that joke there, did you?
25:20Cheeky.
25:22You better giddy up, because you've got business research to crack on with.
25:25Tasting tapas for that brand new menu.
25:29Okay.
25:30That's not a better, isn't it?
25:32Happy tapas.
25:33Happy tapas.
25:34Happy tapas hour.
25:35That worked.
25:36I'm not sure Chrissie's convinced.
25:40Hello, can we, er, two menus, please?
25:42Er, tapas.
25:43Whatever we have, we've got to think it's what you're going to be cooking.
25:48You've got your work cut out here, Shane.
25:50Stop talking rubbish.
25:52I told you.
25:53Here we are.
25:57Perfect.
25:58Shane's taking a punt on a selection of portions.
26:01Can we go for the five tapas and the portion of the garlic mushrooms?
26:05Please?
26:06And he's not dilly-dallying.
26:07That was easy.
26:08Look how easy that is.
26:09So what are you getting, then?
26:10I'm getting, oh, something, yeah, something salad.
26:13Oh, dear, Shane.
26:14It doesn't bode well for that new menu.
26:17Something else.
26:27Let's go, go, go.
26:31In Torremolinos, businesswoman and mum of three, Jackie, is nearing the end of her greatest summer to-do list.
26:37Hi, how are you?
26:38Good.
26:39And now she has some fishy business to attend to.
26:42They're called Gararufa, and they eat all the dead skin off your feet.
26:46It's so therapeutic.
26:48Heh, I'll take your word for it.
26:50Jackie first came across the fish in the UK and soon realised there was a market in Spain to reel in.
26:55Get it? Reel in.
26:56I put all the tanks, all the fish, and it went crazy busy.
27:02While some people find the treatment fishy, the idea is the little guys and girls nibble up the dead skin off your feet, giving you a pedicure.
27:12And Jackie has a fresh batch of fish on their way.
27:16So they live about three years, four years, and then you need to replace.
27:20So I've been waiting and waiting for an order from Madrid, and then finally today the fish arrived.
27:25So now we're going to place the fish in the tanks, and then we'll have lots of fish.
27:29So when people put their feet in, they're going to laugh at it, it's so ticklish.
27:33So it's going to be brilliant.
27:35So if we get the fish out of this, Shana, we'll put them over there.
27:39Jackie and assistant manager Shana need to make sure the fish's new homes are ready for when they arrive.
27:45So the biggest concern today is to make sure we don't lose any little babies.
27:52You've got to be careful because they're very fragile in the beginning.
27:55Three to four centimetres is what we've got.
27:57And they're, I think, £1.49 each.
27:59So I bought 500.
28:02So we don't want to lose no fish.
28:04At a cost of 745 euros for the shoal lot, Jackie doesn't want to lose a single tiddler.
28:12So before the fish arrive, Shana's refilled the tanks, put the liquid in,
28:18make sure all the filter system's working correctly,
28:22make sure the water's the right temple track.
28:24You want to keep them fish alive?
28:26I have my fish fingers crossed.
28:28I've just had a call. The fish are on the way.
28:32It's exciting.
28:34Nerve-racking because I hope they're all right.
28:37Yum yum.
28:42Gesundheit.
28:43For us Brits in Spain, there's so much grub to choose from.
28:47I've no Spanish phone before, I've English.
28:50You're not alone, Mary.
28:52Very not.
28:53My favourite when I come here to Benidorm has got to be a traditional...
28:57Paella? Tapas?
28:59Sunday roast dinner.
29:01Well, Colin, it's never too hot for gravy.
29:04And us Brits are creatures of habit.
29:07These basic egg chips greens, man.
29:11However, some of us do branch out.
29:14I love the fact that you can just eat something totally different every night.
29:17And on the costas, you can take a culinary trip around the world.
29:21I went to Italian for pizza.
29:24I love a kebab.
29:25I like Indian.
29:26Everything's fabulous.
29:28Absolutely, Adele.
29:30And someone offering a taste of the good old U.S. of A is chunks.
29:38What are you going to light it with?
29:39A lighter.
29:40Have you got a lighter?
29:41No.
29:42There you go, then.
29:43There'll be someone there with a lighter.
29:44He's on the road into Benidorm with wife Charlie.
29:50They're due at one of their biggest catering bookings to date.
29:54Okay.
29:55We are here.
29:57Yep.
29:58But if they're going to be cooking with gas,
30:00they'll need a certain item Chunks forgot to bring.
30:03Oh, have you got a lighter?
30:05Yes.
30:07The bar doesn't usually sell food,
30:09but manager Joe is giving Chunks a punt.
30:12Paul mentioned about bringing the food in,
30:15so we will try that out.
30:16So we'll see how it goes today.
30:18The pressure is on Chunks to deliver for the venue today,
30:21especially as he also performs here as a tribute act twice a week.
30:27There's a good few people starting to queue up, which is good.
30:30I think if we do get the people in,
30:32we will break the record of trying to get 100 servings in an hour.
30:35Let's just see what happens when we start serving.
30:37That's when the stress comes in.
30:38You all right with that?
30:39Yep.
30:40Chunks met wife Charlie when they were both performing in Grand Canaria 19 years ago.
30:46It's just one of those things, a chance meeting,
30:49and it's developed from there.
30:51She's manic, but a good manic.
30:53Keeps me calm, keeps me under control.
30:55We're a good team.
30:56I wouldn't say a dream team.
30:58It can get a bit crazy.
31:00Let's hope not with so much riding on today.
31:03I'll give you the lighter.
31:04I knew there'd be something you'd forget.
31:06Yeah.
31:07Oh, do you know what I haven't bought?
31:08Yeah, a lighter.
31:11I will never hear the end of this.
31:13Trust me.
31:14Just as well you've not forgotten anything else then, Chunks.
31:17I imagine.
31:20Bands.
31:21Mind your buns.
31:23They're opening.
31:24With the guests heading in, the race is on to get ready.
31:28Come on.
31:29Teamwork.
31:30Teamwork.
31:31The venue have paid Chunks and Charlie for the 15 kilos of pulled pork,
31:36so they take orders straight from the bar.
31:38We're all kind of ready.
31:39It's quite calm.
31:40It's unnerving when things are calm.
31:42It's funny you should say that, Charlie.
31:44Is that the closest one there?
31:45Yeah, that one there.
31:46And then, er, a board?
31:49I knew it.
31:50Yeah.
31:51I knew it.
31:52Always forget something.
31:53I won't forget anything.
31:54You will.
31:55I know you will.
31:56Oh dear, Chunks.
31:57And he did.
31:58He did.
31:59Usual thing.
32:00We get set up.
32:01I forget something, so I send it to the shop and get it for us.
32:05So, luckily, the shop's right over the road, so it won't take too long.
32:08Just serving spoons and a chopping board.
32:10That's all I need.
32:11Well, let's hope you've remembered the pulled pork.
32:15With the bar now open and Charlie back, it's time to get down to business.
32:19Any second now, we'll be off.
32:23Come on, you're first.
32:25Come on.
32:27One sale down.
32:28Chunks and Charlie have 99 more sandwiches to go.
32:32Enjoy.
32:36Next.
32:37That's it.
32:38First one.
32:39First one, yeah.
32:40We can do this.
32:41Right.
32:42Hundred in an hour.
32:43Hundred, right.
32:44I've set a timer.
32:45Go.
32:46Go.
32:47Go.
32:48Go.
32:49Go.
32:50Go.
32:51Have fun.
32:52Well.
32:53And with the clock ticking, it looks like no one wants to...
32:54Well, pig out.
32:55I think I'll be slower.
32:56Instead, even slow.
32:58Oh, the fish.
33:05The fish.
33:07businesswoman Jackie with her three kids are tackling her never-ending to-do list
33:13brilliant now this part is very scary because they've come a long way
33:22fishies and Jackie's 500 garra rufa fish have just arrived from Madrid okay
33:28Shana there we go get me in the tank let's have a look they're all looking
33:33really good Jackie charges 20 euros per customer for the foot spa so she needs
33:39to have 37 pairs of feet in the tubs before she sees a return on her
33:44investment because we just need the temperature right and then we'll move
33:50them into the other time I'm sure they must be hungry after that six-hour
33:54journey it's finished finally yes China don't leave any fish in the bag that is
34:04the best bit we're gonna try out the fish and the kids get to dip their feet into
34:11their future family business on your marks get set and they're in the fish have taken the bait
34:19oh these fish are good the fish have passed foot school so now onto some paying customers
34:25oh my god they're already working they're already helping towards the bills we love the fish
34:34we can have a sit down and feel this slightly surreal vibrating experience it's been a busy one for Jackie
34:46but at least she can catch two fish with one net by bringing the children along to work
34:51what ice cream you getting what flavor now for the moment the kids have been waiting for nice
35:01yep the end of work treats does everyone like her ears
35:05well mine would look better with another today was good because there was no drama
35:12there was just things to be done and I like it when there's just things to be done
35:17and there's a buzz around it's busy busy busy and it's really good so yeah we're in a good place
35:24coming up exes shane and chrissy are not quite seeing eye to eye
35:33it's not working i can't see the thing skips
35:36i can't see no
35:38and pulled pork pros chumps and charlie may well be casting pearls before swine
35:44you've got five minutes left now to do 90
35:47you don't need any more just have five options
35:59dude amazing
36:01at a tapas restaurant in mihas bar managers shane and chef chrissy are on a taste testing mission
36:10look in my eyes can you see tapas oh you're not seeing it shane's opening his bar in winter
36:18and wants to add tapas to the menu
36:20look at that that's a nice dish how it comes as well isn't it
36:24yeah
36:25what's not then
36:25best get stuck in and find out shane
36:30we'll go one eye one tapas at a time
36:32shane knows they need to branch out and try new things
36:37if the bar is going to survive over the quieter winter months
36:40if you're giving it away you'd have a half the dishes
36:43it's like i could
36:44be an appetizer wouldn't it
36:47so you're getting one meatball
36:48something like that
36:50that sort of side dish
36:51yeah
36:52it's only like a bowl of nuts
36:54on the plate
36:55now that i can do that
36:57this is what i want to put on my menu
37:00so we're
37:01we're in the right direction
37:02it is it's lovely
37:04i can't fault you for wanting to try it
37:07so
37:08me bringing you to me after far this has worked
37:13perfect
37:19i'm willing to let him have a goal
37:23and see how he performs and then if he's any good
37:26he can do it
37:28bravo
37:29or should i say bravas
37:30like patatas
37:31oh forget it
37:32i can see the book from here
37:35and there's time for one last mooch about me has
37:38it's good you don't have to put any money in it
37:40what do you do
37:41it's not working
37:42you see
37:43yeah
37:44i can see
37:45you see shit
37:47i can see shit
37:51it's not seen
37:52oh
37:52come on
37:55no
37:57okay let's sit here for a moment and look at the scenery
38:00okay
38:02eh
38:02you alright
38:03so did you enjoy yourself today
38:06i've had a great day
38:07i'm good
38:08oh worth it then
38:09spent some time with you
38:10it should have been good
38:12i don't know
38:14you don't know what
38:16what future holds between us
38:18i know what you're saying
38:20it's easier said than done though shane innit
38:22you can plan it and it never works
38:25and you cannot plan it and it can be amazing
38:29let's not plan out then
38:31let's not plan out
38:33that's a better idea
38:34so it's onwards and upwards for the pair
38:37my favourite bit is that you might laugh at this bit
38:41the tappers
38:42yes
38:45really
38:47no they're a lovely one they're
38:50just to get away and spend the day together
38:52away from the bar
38:53and everything else
38:54it's great isn't it
38:55what we need
38:56to do more
38:58okay
38:59more day trips like this in the future
39:02and who knows
39:03thank you
39:08aww
39:12it seems the day has worked out just perfect
39:15and shane and chrissy went on to add tapas
39:17to the menu too
39:19oh we're on two minutes
39:27the clock's ticking back in benedorm
39:30the anticipation
39:31chunks and wife charlie are meant to be serving their barbecue food for one of their biggest crowds
39:38but so far there aren't too many takers
39:41i'm looking forward to it
39:43oh really
39:44thank you
39:46thank you
39:47going okay we're doing a little slow start
39:49low and slow
39:50chunks had set a target of selling 100 sandwiches in one hour but time is ticking away
39:57right chunks
40:00you've got five minutes left now
40:02you've got to do 90
40:04you've got to do 90
40:05no
40:06oh never mind
40:07there's always next time
40:09you might get a little rush in a minute of maybe one
40:12you never know
40:13i like being optimistic
40:15hopefully james here
40:18will help spread the word
40:19you've got to do that
40:21you've got to do that
40:23and uh very juicy and yeah i just like heaven
40:26as a performer here himself
40:28chunks knows all the acts so has taken matters into his own hands
40:32timon could you just mention the food we've got pulled pork sandwiches outside
40:38okay yeah all right here's hoping chunks his pal simon patrick benidorm's premier elvis
40:44tribute can rock up some interest so he'll announce it close hopefully if he gives them a
40:49little nudge that's it yeah that's that'll start the ball rolling if the king of rock and roll
40:54can't convince benidorm no one can over to you elvis well ladies and gentlemen just to let
41:00you know if you like a pulled pork sandwich buy a ticket take the ticket outside and purchase
41:07your pulled pork sandwich okay that's the deal got a nice little mansion there i'm endorsed by elvis
41:16let's just see i'll brace myself
41:22oh it seems elvis has shook up the customers
41:25okie dokie yep purple pork sandwich thank you enjoy it's messy
41:35thank you okay thank you very much enjoy thank you
41:46five five sandwiches
41:50thank you so much you should have started your stopwatch after that announcement chunks but at least
41:55your customers seem as happy as pigs in a muck it was delicious best pulled pork sandwich
42:02i've had in town again marvelous yeah it was nice that uh simon doing his elvis uh tribute gives a bit
42:10of a shout out then and then we got a flurry of uh people coming out to have a few sandwiches
42:14it's not just the brits who love them the rodriguez brothers have grabbed five
42:19i think it's been all right he has yeah i'm pleased yeah i'm glad i am pleased i love the way it's gone
42:26yeah the feedback today has been fantastic people have come back for seconds so yeah it's all a good
42:32sign that flurry at the end which is always nice it's nice to finish on a high thank you enjoy it
42:38chunks and charlie may not have beat their butty best but with 40 sandwiches flogged the future
42:44still looks bright for their barbecue business and uh elvis thank you very much
42:54next time on the costas dj jesse is off on a blind date wow hello how are you finance pro andrea
43:02where's the cream starts a new business definitely bit enough more than i can chew and peter and james
43:08are still selling the spanish dream you could have this every time if you're not
43:21you
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