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00:00Is the Duke of Wellington the one that went up the hill?
00:02You don't mean Humpty Dumpty?
00:04No.
00:04Who's the Duke that went up the hill?
00:06Take three couples.
00:07Come on, mix it, mix it.
00:09I'm really sorry.
00:10Yeah?
00:10They're too big.
00:10Who love to entertain.
00:12Oh my Lord!
00:13Ask each pair to throw a dinner party for the other two.
00:15They've got taste buds.
00:16They've got to like it.
00:17No!
00:18What is that?
00:19And get them to score each other in secret.
00:21A 14.
00:22Today, a vocal visitor.
00:23It's quite oily for me, I think.
00:25It's quite oily.
00:26What do you mean it's oily?
00:27It's Greek.
00:28And a creature conundrum.
00:29Whoever is bear.
00:31I've been bear since I was born.
00:32Ba-ba-ba.
00:33It's absolutely absurd.
00:35As they all compete to win the £1,000 prize.
00:37Oh!
00:39A meal is not the place where you express your interest in cosmetic surgery.
00:52Today on Couples Come Dine With Me, we're in Kent.
00:54The Garden of England and inspiration for Jane Austen's Pride and Prejudice.
00:59Gerricks Day.
01:01And from one love story to another, meet today's first hosts, West End stars.
01:0537-year-old Millie and 42-year-old Andy.
01:07You're lovely.
01:08You know I do.
01:11Oh!
01:11I was doing a show called The Woman in White and Millie was doing a show called Saucy Jack.
01:16Saucy Jack and the Space Vixens.
01:18Yeah.
01:19Very camp show.
01:20Loved it.
01:20You can see where the attraction came from initially.
01:23Oh!
01:23But around the house it's Millie who takes centre stage.
01:25I have to watch my step very carefully when it comes to tidying up, cleaning up, whatever it is.
01:29I just like things done a certain way.
01:32I know.
01:32And it's the right way.
01:34I know.
01:35I think he knows.
01:36That goes in there.
01:37Could have done that.
01:38Yeah.
01:38It's all right.
01:39It's quicker just to do it myself.
01:40It's all right.
01:41Brilliant.
01:41That's the essence of today.
01:42So it's Millie's kitchen and she's channelling her family roots for today's menu.
01:46I'm doing a lot of traditional Cypriot Greek recipes.
01:51First of those recipes is dessert, Greek honey and lemon cheesecake with phyllo cones.
01:56Quite honestly you could cover a C line in Greek honey and I'd eat it.
01:59Would you?
02:00It's just yummy.
02:02OK.
02:03OK.
02:04Meet second couple, 44-year-old housewife Alex and 53-year-old businessman Richard,
02:08who've been married for 22 years.
02:10The interest rate's staying down until 2015.
02:13And there's the secret.
02:14Good news for us.
02:15Bad news for Daddy.
02:17When we first started going out together, you decided to go on an epic conquest of going
02:21to as many halls as we could.
02:24Yes, we did.
02:24And we went on...
02:26Just about every weekend, I guess.
02:29I had to keep putting on different dresses.
02:30How exhausting.
02:32With so many social engagements, one has to keep a dinner party diary.
02:35King prawns are fine instead of lobster.
02:37It must have been in the days of being poor.
02:39Oh, horrible.
02:41We are very sociable people, I would say.
02:43We sometimes get to the weekend and we think, oh, there's one night that we're actually
02:45in on our own, which is rather nice.
02:47But no, we love going out.
02:49We've got a lovely circle of friends.
02:50Well, here's two more to add to the collection.
02:53Having combined crushed biscuits with butter, Millie shapes the cheesecake base into rings.
02:57You finish that off.
02:58OK.
02:58Because you can do that, can't you?
03:00Yeah, I can do that.
03:00Brilliant.
03:02Are they all nice and flat?
03:03No, look, it's not fit round the thing, so I'm going to have to do that again.
03:07For the filling, Millie combines honey with cream cheese and yoghurt.
03:10I would like that.
03:11I don't think it's got enough chocolate for you.
03:14I don't think it's got enough chocolate for me either, but I do like cheesecake, so I'll
03:19give it a go.
03:20That's the spirit.
03:21Meet today's third couple, newlyweds, 29-year-old IT salesman Sam and 27-year-old shoe shop manager
03:27ever.
03:27You really want me to grab my hair, don't you?
03:30Yeah.
03:30Why?
03:30It looks nice, but I prefer it.
03:32You want me to be more rugged?
03:34Yeah.
03:34You took me on a really nice first date to the Enchanted Forest.
03:39That was nice.
03:41We had a lovely dinner of Ribena and salt and vinegar crisps.
03:47We found out that we both liked strawberry Ribena.
03:50Hmm.
03:52Compatible.
03:53Compatible.
03:54It's The Little Things.
03:55Back to today's hosts and Andy's on zesting duty.
03:58Right, how are we doing with those lemons?
04:00That's enough.
04:00That's a lemon.
04:01That's enough zest.
04:02Okay.
04:03Yeah.
04:03And the other one?
04:04Yeah, just a little bit.
04:05A little bit.
04:06Just a little bit the other one.
04:06Okay, because you said the whole lemon.
04:08Yeah, okay.
04:08Don't be cheeky Andy.
04:09Having finally added the lemons, the cheesecake is set aside.
04:12On to the main Beef Stefado.
04:15Beef Stefado might be cooked for quite a long time, very slowly, so it's more sort of casserole-y.
04:21Slow cooked beef.
04:22I have no idea.
04:23I reckon it's going to be like slow roasted beef.
04:26Bang on!
04:26Millie starts by showing Andy how to peel a shallot.
04:29Top.
04:30Bottom.
04:31Peel, peel, peel.
04:32Peel, peel, peel.
04:33Done.
04:33Top.
04:34Bottom.
04:35Peel, peel.
04:35Done.
04:39And cue stage exit bow.
04:43There it is.
04:45In with the brown beef go the shallots along with red wine and vinegar before being left
04:49to slow cook.
04:50So it's on to the starter.
04:51Greek meatballs and stuffed vine leaves.
04:54So it's Greek.
04:55Are we going to say we're Greek?
04:56Yeah.
04:56What do Greeks wear?
04:57Go on, say togas.
04:59Togas?
04:59Yes.
05:00Millie adds onions, parsley and breadcrumbs to the pork while Andy mixes.
05:04Come on, mix it, mix it, because if you do that with your fingers, the pork, otherwise
05:08you get big chunks like that.
05:10Look, just meat.
05:10Yes, I'm getting there, Sybil.
05:12Okay.
05:13Having shaped the balls therein to fry.
05:14The vine leaves, if they don't want to stay wrapped around your rice, that can be quite
05:20annoying.
05:20Oh, I hope they don't buy them, get them out of a tin or something.
05:23Don't be silly, it's Millie.
05:24She combines rice with a pork and tomato mix.
05:27If you used a bunch more rice, would that be a paella?
05:30No, paella's made with fish.
05:32But is it the same sort of principle?
05:33No.
05:34This is not like a paella.
05:35We're going to roll these in pine leaves.
05:37Yeah, I know that.
05:38Oh, keep up, Andy.
05:39That one, we get rid of that one.
05:41Yeah, all right, it was my first attempt.
05:43Cut me some slack.
05:44The wraps are secured in place, left to simmer, and it's off to change.
05:48All right, all done.
05:50Okay.
05:55Are we ready?
05:56We're ready.
05:58Okay, it's showtime.
06:00Hope your guests are ready for jazz hands.
06:02First up, it's Sam and Emma.
06:04Hello.
06:05I'm Andy.
06:06Come on in.
06:07Hi, Sam.
06:08Hi, Andy, Emma.
06:09Emma, come on in, Emma.
06:10Nice to meet you.
06:11Thank you so much.
06:12I see you've dressed up for the occasion as well.
06:14Got your best shirt on.
06:15Just gone classic neutral.
06:17Good.
06:17Yeah.
06:18Can't go wrong.
06:19Can't offend anyone.
06:20No, I don't want to clash with you guys.
06:21Look at you.
06:22I could have offended someone.
06:23No.
06:23He hasn't gone classic neutral, Andy.
06:25He's gone.
06:26No, but that's good.
06:26We like that, because this is a showbiz house.
06:28My first impressions were all easy, you know.
06:31Mm.
06:32Tone it down a bit.
06:33Like, it's early.
06:34Yeah, he's quite over the top, isn't he?
06:35I was like, we haven't just got here.
06:36Lovely to meet you.
06:37Lovely to meet you too.
06:39What's your name?
06:40Millie.
06:41Next in, a dinner party enthusiast, Alex and Richard.
06:44Hello.
06:45Hello.
06:45I'm Andy.
06:46Nice to meet you.
06:47Hi, Andy.
06:47I'm Alex.
06:48Hello, Alex.
06:49Hello, Andy.
06:49Hello, I'm Andy.
06:50Richard, nice to meet you.
06:51Nice to meet you.
06:52Hi, Emma.
06:54Hi, Emma.
06:55Hi, Alex.
06:55Hi, Alex.
06:56Hi, Alex.
06:56Hi, Sam.
06:57Cheers.
06:59Cheers.
07:00Coming up, blunt comments.
07:05I do quite a lot of singing at weddings and funerals.
07:09What do you sing at funerals?
07:10I'm going deeper underground.
07:13That's a sign, perhaps, of her, you know, her inexperience.
07:16And bizarre creations.
07:17The sauce is going to be served through a Botox syringe.
07:30It's the first night in Kent where three couples are putting their hosting skills to the test to win a
07:34grand.
07:35First up are West End performers Millie and Andy.
07:37I'll just put a little bit.
07:38While they make final preparations for the first course, Sam and Emma are having a snoop around.
07:43One of them is definitely in the theatre.
07:46Quick off the mark there.
07:47Do you reckon it's him or her?
07:49I reckon it's him because he's really actor-y and, like, show-busy.
07:54Yeah, he is.
07:55But then she is very glamorous and pretty.
07:58I'm going to say her.
07:59Ten pounds says it's him.
08:01Don't do this to me.
08:02Come on.
08:02Go on, Em.
08:03Meanwhile, Alex and Richard have made their own discovery.
08:06Andrew Mays has qualified for becoming a member of Mensa, the High IQ Society.
08:12Oh, well, that's impressive, isn't it?
08:14Yeah.
08:14Brains and jazz hands.
08:16Now for the starter.
08:17You feeling nervous?
08:18I am feeling very nervous.
08:19Because I just hope they like the food.
08:21They've got taste buds.
08:22They're going to like it.
08:22Oh, my boop, boop, boop, boop.
08:24Oh, and it's ready.
08:26Greek meatballs and stuffed vine leaves.
08:28This is my first experience of vine leaves.
08:32Oh.
08:32They're quite lemony.
08:34Here it goes.
08:35Quite lemony.
08:36That is superb.
08:38It is.
08:39I thought it looked so beautiful.
08:42I love square plates.
08:43And these ones were actually square and wavy.
08:45Well, rectangular and wavy.
08:47Would you describe this as Greek food or Cypriot?
08:49Oh, yeah.
08:49It's Greek Cypriot.
08:50It's quite oily for me, I think.
08:52But I think that is...
08:54From what I understand of Greek cooking, I think that it's quite oily anyway.
08:57Yeah.
08:58And I think when you're not used to it, it's quite...
08:59Oily.
09:00Yeah.
09:00Got quite oily lips.
09:01What do you mean it's oily?
09:02It's Greek.
09:04It's fine.
09:05It's fine.
09:06It's fine.
09:06Even now, I feel like...
09:08Oily?
09:09I've got oily lips.
09:11Oh, don't you hate it when that happens?
09:13I loved the star.
09:14I thought it was great.
09:15Did you?
09:15Yeah, I liked vine leaves.
09:17They really like it, though.
09:18Yeah, I did like it.
09:19Yeah, no, I did.
09:20Time to settle that West End Ouija.
09:22We saw some posters from some West End kind of shows.
09:28And we are very intrigued to know which one of you it is that is in that world.
09:33We had a bet on the way up the stairs.
09:35Oh!
09:36It's both of us.
09:37All right, yeah.
09:38All right, yeah.
09:39I'm currently doing it at the moment.
09:41And, Millie, you're taking a break, aren't you?
09:43Yeah.
09:43Because we've got two small children.
09:44So, Andy, what shows have you been in?
09:47I've been in Les Mis, I've been in Wicked.
09:50Legally Blonde.
09:51The Full Monty.
09:52Did you strip down to The Full Monty?
09:54Yeah.
09:55Did you?
09:56So, is that how you guys met?
09:58Yeah.
09:58We weren't doing the same show.
10:00I was really surprised to learn that both of them are in showbiz.
10:03It's refreshing.
10:04You suddenly realise that these people you pay a fortune to see on the London stage live in normal houses
10:10and they lead normal lives like we are.
10:12Yeah.
10:12Lovely couple.
10:13Like them both.
10:14I thought she looked very glamorous.
10:16She's obviously got her, um...
10:17Are we, like, jealous?
10:19Do I look really glamorous?
10:20You do look very glamorous, yes.
10:21Who looks most glamorous?
10:22You.
10:22Is the right answer.
10:24We met such a long time ago, didn't we?
10:25We did.
10:26You were probably not born, actually.
10:28When did you meet?
10:31We met in 1987.
10:34Oh, you were born then.
10:35When do you think I was born?
10:36Oh, I think I was born in 1985.
10:3980...
10:40She's not happy.
10:42Richard.
10:42No?
10:4387.
10:44You were born in 87?
10:45I was two years after.
10:46So, the year we met.
10:47Yeah, two years older.
10:48Uh-oh.
10:50It's Ella's wisdom, not her lover.
10:51Emma's...
10:52Emma!
10:53Oh, double gaff!
10:55To be fair, he is quite...
10:56Kids are kids.
10:57He is quite old, isn't it?
10:58What's wrong with 29?
10:59Still south of 30, isn't it?
11:01Yeah.
11:02Oh, my God, you're so young.
11:03Main course now,
11:05and having warmed up the Stefano and rice,
11:07it's time to serve up.
11:08Anything I can do, mate?
11:09Yep, you can just put these plates out here.
11:12OK.
11:13So I can plate up.
11:14Here it is, another Greek classic,
11:16beef Stefano,
11:17on a square wavy plate this time.
11:19This is beef Stefano,
11:20which is very traditional Greek secret,
11:23so enjoy.
11:24Lovely.
11:24Go for it.
11:26Stefano!
11:26Where do you buy your beef from?
11:28I enjoyed it.
11:29To me, it was very much just stewed beef in gravy.
11:32You don't need a knife.
11:34It's really lovely.
11:35Aw.
11:35It's really delicious.
11:36It would have been nicer to have potato rather than rice,
11:38having already had rice in the starter,
11:40but very nice.
11:42Now, let's have a little guess at what you do.
11:45What do you reckon I do?
11:47With a dress like that, you've got to be in fashion.
11:49Hmm.
11:49Fashion.
11:51Interesting.
11:51I guess you're kind of right.
11:53I'm a shoe shop manager.
11:55Oh.
11:55And I've just started running my own business selling clothes.
11:58Yay!
11:59You are very right.
12:00What's on?
12:01When I'm Richard.
12:02So, does Emma dress you?
12:04Did she choose that lovely shirt for you?
12:05We're a bit of a team, aren't we?
12:07I'll always say, what do you think?
12:08You'll always say, what do you think?
12:09And we always...
12:10I keep you on the ball.
12:11I keep you on trend.
12:12Glad I'm off trend.
12:13I think you're into something quite...
12:17It's not going to be offensive, but quite geeky.
12:20I run a company that monitors social media.
12:23So, you work for MI5, basically?
12:25Yeah.
12:25Is that what you're admitting?
12:26Yeah.
12:27He is big brother.
12:28He is big brother, OK?
12:30I do quite a lot of singing at weddings and funerals.
12:34What do you sing at funerals?
12:35Like, burn, baby, burn.
12:37Tasteful.
12:38I'm going deeper underground.
12:40I've sung Immortality, you know, by...
12:43I am the Bee Gees.
12:44I'm going deeper underground.
12:47Is that what you do?
12:48You're quiet.
12:48There we go.
12:49I'm not sure.
12:50I'd be honest with you.
12:52I'm not sure if I would want...
12:54How many funerals have you been to?
12:55Quite a few.
12:56And I'm not sure if I'd want somebody singing.
12:59I don't think she quite got it.
13:00And that's the sign, perhaps, of her...
13:02An experience.
13:02An experience that she might say something
13:05before she's really thought about it.
13:06I can see her singing at my wake.
13:09Yeah.
13:09I think I'd be bored to death.
13:12You'd already be dead.
13:14And from one genius to another.
13:15You are a member of Mensa.
13:18Mm-hmm.
13:19Yeah.
13:19This is a bit scary.
13:20I just applied for this little exam
13:22that you get from Mensa on the back of a newspaper.
13:24Little exam?
13:25Why did you feel like you had to do that?
13:28At the time, I felt quite insecure.
13:30Did you not just feel like that was a waste of time?
13:31All right!
13:32No, because it made me feel better about myself.
13:34And that's...
13:34Because he's not gone to university like his friends, but...
13:36And that's never a waste of time for me.
13:38You never really...
13:38No.
13:39So, rather than getting a degree, you thought you'd be a member of Mensa?
13:42Emma, a little bit.
13:45I could...
13:46Maybe she's a little bit, like, full-on.
13:49Emma's always opinionated, and I think Emma's been opinionated tonight.
13:52You're opinionated about the wake thing.
13:54Oh, yeah.
13:55You're opinionated about the greasy food.
13:56Oh, yeah.
13:57You're opinionated about the IQ test.
13:58Mm.
14:00All valid points.
14:01100 is the average...
14:02100 is an average person.
14:04Average IQ.
14:05Average IQ.
14:06So, what did you get, Andrew?
14:08161.
14:09So, that's really good.
14:10That's fairly high.
14:11Yeah, it's top 1%, apparently.
14:13So, if I was to take it, I'd get, like, 170, 180?
14:16Almost certainly.
14:18Do the test, then.
14:19Just do it.
14:22Now, there's one more chance to get top marks with dessert.
14:25Oh, how pretty are they?
14:27Oh, my little babies.
14:30And dessert is ready.
14:32Greek honey and lemon cheesecake with phyllo cones.
14:34This is a very traditional sort of cheesecake,
14:39but done Greek-style.
14:40Thank you so much.
14:41I had no idea that Greek bees could make such a different type of honey.
14:46Honey. Absolutely.
14:47We should get into Greek bees.
14:48We need Greek bees.
14:49It's beautiful.
14:50Oh, bless you.
14:50It was a bit fresh for me.
14:53I like a real rich, chocolatey dessert.
14:56Oh.
14:56It's just not my taste.
14:58That's okay.
14:58That's okay.
15:03Taxi?
15:03Okey-dokey.
15:05It's not what I would have probably chosen to say sitting next to the hostess.
15:09No.
15:10I mean, it wasn't a chocolate pudding, therefore it couldn't be more chocolatey.
15:14I really enjoyed the dessert.
15:15Did you?
15:15Yeah, I did.
15:16I was a little bit peeved with Emma saying it should have been a bit more chocolatey.
15:20Yeah.
15:21But I think everybody loved it.
15:24I do as well.
15:25Scores out of 20, please.
15:26The pudding for me was too complicated.
15:28The three elements didn't really go together, I didn't feel.
15:31They were nice individually.
15:33And it would have been nice to have had some Greek wine with it.
15:36It would.
15:36So tonight...
15:37We're going to give them...
15:3816.
15:39Tonight we're going to give Andy and Millie a 13.
15:4313.
15:44So the Greek Cypriot food has earned Millie and Andy a pretty reasonable 29 out of 40.
15:52It's day two in Kent, and second couple Sam and Emma are planning a night of glitz and glamour.
15:59Tonight's going to be really glamorous.
16:02We can be quite flashy.
16:03Matching white T-shirts, very flashy.
16:06And I think that our food's going to reflect us.
16:08Well, first they'll have to win over Millie, who's still reeling from Emma's critique last night.
16:11She was the most vocal.
16:13She was the most critical, definitely.
16:14She's the most critical.
16:16Yeah, yeah.
16:16So, yeah, if there is anything that I don't like, I will not be holding back tonight.
16:21Alex and Richard prefer the honest approach.
16:23I really admired her honesty.
16:25I thought that frankness that comes through, because we can all be a little bit too polite.
16:29That is who she is, therefore I have no reason to expect her to be any different tonight.
16:33Well, you're in for a surprise.
16:35I think tonight I'm going to be quite nice.
16:38Do you want to win?
16:39I really want to win, so I'm going to be really...
16:41I'm not going to.
16:42I'm going to be really nice.
16:43Great pep talk, Sam.
16:44The cooking is pretty much going to be exclusively in my domain.
16:48Mm-hmm.
16:49I'm the chef in the household.
16:51Yeah, I'm the sous chef.
16:53Emma's going to step in as my sous chef.
16:54To begin, Sam cuts the meat for the main, glamorous beef wellington.
16:58I do a really good beef wellington.
17:00They've chosen something there that really does incredibly well.
17:02Very well.
17:03So, it has to be cooked perfect.
17:06It has to be glamorous.
17:07It's going to come out with sequins on it, I would imagine.
17:09It'll be pink.
17:10Yeah.
17:11Sparkly.
17:11Close.
17:12It's going to be, um, gold.
17:15Of course.
17:15So, the actual beef wellington itself is going to be gold, cos that's lavish and rich and flashy.
17:21Tacky.
17:22They'll be spray painting them when their guests arrive.
17:24For now, Emma prepares the mushrooms for the pate that will line the Wellingtons.
17:28I think it dates back to...
17:30Duke of Wellington.
17:31Duke of Wellington.
17:32Yeah.
17:32Is the Duke of Wellington the one that went up the hill?
17:36Oh, no.
17:37Jack and Jewel?
17:38No.
17:39Who's the Duke that went up the hill?
17:41You don't mean Humpty Dumpty.
17:43He wasn't a Duke.
17:44Or the King's Men.
17:44That he marched him up to the top and down again.
17:48Duke of York?
17:49Oh, not the Duke of Wellington.
17:52No.
17:52His mate in York.
17:53Nursery rhymes over.
17:55Sam wraps the beef with the mushroom mix and Parma ham before encasing in pastry.
17:59Then it's on to dessert.
18:00Chocolate melting pot and homemade fudge.
18:03Chocolate and fudge together.
18:05Chocolate and fudge.
18:05My goodness me, that's a lot of sugar.
18:07It's going to be sweet.
18:08Wow.
18:08That is way too rich for me.
18:12I'm a real chocoholic and I'm not a very good cook.
18:16So, put the two together and you get a chocolate fondue.
18:20Well, at least she's honest.
18:22But, I'm pushing myself out of my comfort zone here and I'm going to make fudge.
18:27Good on you.
18:28Emma mixes butter, condensed milk and sugar without measuring.
18:31Brave.
18:32And the ingredients are brought to the boil.
18:34Right, now this needs some real stirring.
18:37Come on.
18:37Yeah, it's getting there.
18:39It is, isn't it?
18:39It's working.
18:40That's the spirit.
18:42I'm so determined to get it right.
18:46Finally, it's done.
18:47Mmm.
18:48Is it like fudge or...?
18:49Really nice, yeah.
18:50So, it's on to the starter.
18:52King prawns in garlic butter with a sweet chilli sauce.
18:55Sounds good to me.
18:56That's like the easiest starter ever.
18:58I can buy that in the supermarket.
19:00Yeah.
19:02I'm sure that's not what they've done.
19:04I'm sure it will be very beautifully prepared.
19:05It's going to be served on a mirror.
19:07Right.
19:07So that they can check out their appearance, check they're looking good.
19:11OK.
19:12Erm, and then the sauce is going to be served through a Botox syringe.
19:17What?
19:19Because that is something that I feel quite strongly about.
19:22OK, then.
19:23For the sweet chilli sauce, Sam heats rice vinegar and sugar with chillies and garlic.
19:27Isn't it meant to be red?
19:29Yeah.
19:29Should we just put some food colour in it?
19:31We've only got green.
19:33Oh.
19:33Oh dear.
19:34Maybe a little bit of paprika.
19:36That might do it.
19:37It's actually looking all right.
19:39All right.
19:40With the sort of red chilli sauce done, it goes into the plastic syringes and it'll be served
19:45later alongside the prawns.
19:46Perfect.
19:47With all the prep complete, it's time for Emma to get ready and Sam to curl her hair.
19:51I'm thinking...
19:52You're going to go quite smart.
19:52If you're going to go smart, I want to go smart.
19:55I'm going to...
19:55Dress up.
19:56That's decided then.
19:57I think that both Emma and Sam will have put a lot of thought into what they're going
20:01to wear tonight.
20:02Yes.
20:02They're going to be wanting to make a statement.
20:05Yes.
20:05By what they wear.
20:06Well, here they come.
20:08Nice.
20:08Smart.
20:10And that's some statement.
20:14Just in time to welcome Miss Scarlet and Colonel Mustard.
20:17Oh, no, sorry.
20:17It's Alex and Richard.
20:18Good evening.
20:19Look at you guys.
20:20Wow.
20:21Look at you, lovely lady.
20:23Alex's got her legs out.
20:25Wow.
20:26She's got a great set of pins.
20:28But I wouldn't wear a mini skirt at her age.
20:31Why?
20:32Be nice.
20:33It's a bit...
20:35Bit of what?
20:36Mutton.
20:37Oh, Emma.
20:38Well, the fashion review cuts both ways.
20:40There was Emma.
20:41Yes.
20:42Wow.
20:43Yeah.
20:43Wearing a onesie.
20:45It's a very bizarre outfit.
20:47Is it a pair of tights?
20:48I think they call it a jumpsuit.
20:50Next on the catwalk, it's Millie and Andy wearing last night's shirt.
20:54Aww.
20:56Look at you.
20:57Let's just enjoy ourselves.
20:59Coming up, a dazzling dish.
21:01Look at that.
21:03There's something slightly bizarre about eating gold.
21:05No, no, no, no.
21:07What are you doing?
21:08And a tuneful tattoo.
21:09It says...
21:11It's not always rainbows and butterflies.
21:13And it's my favourite song of all time.
21:15Maroon 5?
21:16Marine 5.
21:17Marine.
21:17Marine 5.
21:18Don't do them.
21:26Let's just enjoy ourselves.
21:27It's the second night in Kent where Sam and Emma are trying to embrace two other couples with an evening
21:32of glamour and indulgence in a bid to win the £1,000 prize.
21:35And while Sam fries up the prawns for the starter, Alex and Millie head upstairs.
21:39Oh, this is nice.
21:40It's a girl's room.
21:42This is a dressing room.
21:43I'd like a dressing room.
21:45Meanwhile, Richard and Andy are talking decor.
21:47It's a lovely style, this house, isn't it?
21:49It is.
21:49I like the consistency of the decoration.
21:51Happy to save their lives.
21:52It's Sam and Emma.
21:54That's a nice little keepsake, isn't it?
21:55That is really nice, isn't it?
21:57Love that.
21:57Lucky her.
21:58So, she has a magazine with her wedding in it.
22:01She has a dressing room.
22:02I don't like her anymore.
22:04In the kitchen, Emma's putting the finishing touches to the starter.
22:08People think that's anti-winkle cream, but then it's not.
22:11It's actually bread roll.
22:13Right.
22:13And that goes on a mirrored plate alongside a syringe of sweet chilli sauce disguised as Botox.
22:18And some collagen implants.
22:20I mean, king prawns.
22:21It looks exactly how we want it.
22:23Yeah, this is exactly what we were going for.
22:25Yeah.
22:25We've nailed it.
22:26And here it is.
22:27Make of it what you will.
22:31Brilliant.
22:32Oh, wow.
22:33I'm slightly offended, actually.
22:35Richard.
22:37What the earth is in here?
22:38Have a look.
22:39Can we open it?
22:40Yes.
22:41Oh, oh!
22:42It's a bread roll!
22:44I was sort of expecting maybe something might jump out at me and then there was just this bread roll.
22:50This is a homemade sweet chilli sauce.
22:52Lovely.
22:53That I made today, so, yeah.
22:54The thing is, it says Botox on it.
22:55It does.
22:56And, of course, it's a poison, isn't it?
22:59It is.
23:00It is.
23:00A meal, for me, is not the place where you express your interest in cosmetic surgery.
23:07No.
23:07It's just all shades of wrong.
23:09Oh, my God.
23:10Really?
23:10The sweet chilli sauce is really sweet.
23:12It is very sweet, isn't it?
23:13I like sweet, though.
23:14I'm not tasting about chilli.
23:15I think it was described as king prawns.
23:17Yes, in a word.
23:18I would think they were probably princes or dukes, those prawns.
23:21They were...
23:21Minor royalty.
23:22Minor royalty, definitely.
23:24We're talking European at that.
23:25Mm.
23:25Euro trash.
23:26Oh, yeah, the horror.
23:27Not sure whether the garlic butter goes with the sweetness.
23:30It's a little bit oily.
23:32Oh, oily, is it?
23:34I thought we quite liked oily food, because, obviously, after yesterday, it's quite...
23:38We felt that was quite oily.
23:40Did you get a certain amount of glee out of pointing out to Emma that the starter was oily?
23:45I did a little bit, yeah.
23:47Yeah?
23:47Yeah.
23:48I'm too right.
23:50She had that coming.
23:51I think Millie has got it in for me a little bit, because of...
23:57You upset her a bit with a couple of comments.
23:58I think I might have done, yeah, which obviously I really didn't intend to do.
24:02I am quite a strong believer in preventative methods to prevent the aging process.
24:11So, I prefer to go for Botox.
24:14I have Botox myself.
24:15You've had Botox?
24:16Yeah.
24:17At your age?
24:17At my age.
24:18So, your comment yesterday did not go down well.
24:22Yeah, that I was 29, yeah.
24:24Well, I think you just obviously need to...
24:25But that's the debate.
24:27Use more.
24:28Tut tut, Richard.
24:30Use more.
24:31In my opinion, she does not need Botox.
24:35She doesn't need it.
24:36She's a pretty woman.
24:37Do you like that Emma has had Botox, or would you rather that she didn't?
24:42I don't think she needs it.
24:44I never thought she needed it, and I don't think she needs it, but it makes her happy.
24:47It's, you know, she takes pride in her appearance.
24:50It makes her happy to inject 300 pounds in her face.
24:52I just let her do it.
24:54Under the sun.
24:56Wow.
24:56People may think you haven't lived a life.
24:59You haven't experienced anything.
25:00Because you haven't got that life.
25:02They'll think she is a glamorous lady who lives the higher life and puts her money in her
25:10face.
25:12LAUGHTER
25:14I think they were shocked that I have Botox.
25:16Yeah.
25:17Which is good.
25:18I like to shock people.
25:19Well, here's another chance.
25:20Time for the main.
25:21Sam fries pancetta, shallots and cabbage.
25:24While Emma spray paints the Beef Wellingtons.
25:26Everyone's probably had Beef Wellington.
25:27Have they had a gold Beef Wellington?
25:29No.
25:30Tonight they will.
25:31Lucky them.
25:32Look at that.
25:34Yeah, look at it.
25:35Golden crust.
25:38Do they look glamorous?
25:39They look glamorous.
25:40They're gold.
25:41We love it.
25:42Boom.
25:44Boom indeed.
25:45Here it is, Beef Wellington sprayed gold.
25:49It's edible and tasteless, so it's not going to interfere with the flavours.
25:52And is that puff pastry?
25:54Mm-hm.
25:55Puff pastry, yeah.
25:56Tastes delicious.
25:57There's something slightly bizarre about eating gold.
26:00LAUGHTER
26:01It is odd.
26:02It is odd.
26:03Don't spray your Beef Wellington gold.
26:05No.
26:05It doesn't make it glamorous.
26:07No, I don't overcook it.
26:08But the Beef Wellington painted gold.
26:09No.
26:11No, no, no, no.
26:12What are you doing?
26:13No.
26:14So that's a no then, but the hosts are happy.
26:16Main course is really good.
26:18A lot of them said they'd never had anything like that before.
26:21And they're not going to have it ever again.
26:23Back at the table, Richard's reminiscing about his days as a lobbyist.
26:26Over the course of five years, I met with, I didn't lunch,
26:31but I met with all bar five members of parliament.
26:34Wow.
26:35So, near to 600 people, yeah.
26:37Wow.
26:38He did lunch a lot.
26:39And it gave rise to a lovely newspaper headline.
26:42Which was, yes, Sir Richard is...
26:44I am Mr Lunchalot.
26:46Oh.
26:47Sir Lunchalot.
26:48Sir Lunchalot.
26:49Sir Lunchalot.
26:52I am quite intimidated to be in the presence of Sir Lunchalot,
26:59because he's done this a lot.
27:01He's a knight.
27:02He's Sir Lunchalot.
27:04I'm a musketeer.
27:06Dinatanyan.
27:06I'm Dinatanyan.
27:08Oh, that's very good.
27:09I'd actually quite like to be an MP one day.
27:11Hmm.
27:11I can see myself.
27:12You'd be a very, very good MP.
27:13Yeah.
27:14Yeah.
27:15Bit of a lefty, though.
27:16That's hard with your right arm.
27:18You'd be a lefty.
27:19That's ironic.
27:20You'd make an excellent MP, because you've already made a gaff.
27:23LAUGHTER
27:25She's a witchy, witchy woman.
27:27Yes.
27:27She comes across as quite shallow.
27:31So, when she suddenly produces these one-liners, you just think, yes, yes.
27:35You would make a really glamorous prime minister then.
27:39I could be the 2014 Maggie Thatcher.
27:44Could I?
27:45The gold lady.
27:46Yeah, the gold lady.
27:47Wow.
27:47The Botox lady, surely.
27:49It's been a fun night.
27:50Everyone's a little bit more relaxed.
27:51Now we know each other a little bit better.
27:53It's lovely.
27:54I think Emma's like a different person.
27:56Mm.
27:57She's a little bit more nervous.
27:58There's been almost no negativity from Emma at all.
28:00No.
28:01I think it's going really well.
28:02Everyone's laughing.
28:04Yeah, really good.
28:05F-A-B.
28:06Fab.
28:07Top spelling.
28:08Spirits high, there's one last chance to well them with dessert.
28:11Fudge is looking really good, actually, isn't it?
28:14I can't believe the fudge looks like fudge.
28:16Here's Emma's big moment, chocolate melting pot and homemade fudge.
28:20Just to let you all know that this is Emma's fudge.
28:22I'm very proud of myself.
28:23Wow.
28:24We've got popping candy.
28:25I have to go with popping candy.
28:26Coconut.
28:27You guys dig in.
28:28Look at that.
28:29Open wide.
28:30Wider.
28:31Oh.
28:33Good.
28:33I just need to ask you, Emma, I've been seeing this writing on your arm, which is obviously
28:38a tattoo.
28:39It says, it's not always rainbows and butterflies, it's compromise that moves us along.
28:45Oh.
28:46And Sam has it as well.
28:48Get them out.
28:49It's right here.
28:49Hey.
28:51Oh, my Lord.
28:52Oh, my God.
28:53Nice.
28:54It's not always rainbows.
28:55Pretty serious.
28:56These are lyrics from a song and we got engaged at the band's concert.
29:00The song is called She Will Be Loved by Maroon 5.
29:03Have you heard it?
29:04Mm-hmm.
29:04Not sure they have.
29:06And it's my favourite song of all time.
29:07Loved it for years.
29:09And as long as Emma likes it, Taxi!
29:11I was hoping for Bon Jovi or Prince or maybe the Dire Straits.
29:16Maroon 5?
29:17Marine 5.
29:18Marine.
29:18Marine 5.
29:20I thought the dessert was really, really fun, but at the same time, a bit of a sugar overload.
29:28And really simple.
29:29Lots of laughter around the table.
29:32Yeah.
29:32So I think it went...
29:33I don't think it could have gone any better, do you?
29:35Yeah.
29:35It was an unimaginative menu from the start.
29:38And I was expecting quality to make up for that.
29:41And frankly, we got less than average.
29:44Yeah.
29:45So...
29:46Tonight, we're going to give them...
29:48Ten.
29:48Ten.
29:49We're going to score Sam and Emma's night at ten.
29:53So it looks like Sam and Emma's night was more garish than glamorous,
29:56as they scored a not-so-pretty 20 out of 40.
30:00Lovely.
30:03It's the final day for our couples in Kent,
30:06and the turn of dinner party experts Alex and Richard
30:08to see if they have what it takes to grab the grand.
30:11Today, at Brown Towers, as we call it...
30:13You're in charge.
30:14The kitchen is my domain, really, isn't it?
30:16But you're going to come and give me a bit of a hand.
30:18I will.
30:19And they're pretty confident.
30:20I think that last night is not a worry for us.
30:23Andy and Millie, they're the guys to beat.
30:25Yeah.
30:25Well, the feeling's mutual.
30:27Now we know that Richard is Sir Lunchalot,
30:29and has wined and dined all these MPs,
30:31he's clearly got a really good experience
30:34of good restaurants, fine dining.
30:37Because of that, Richard and Alex are our main competition.
30:40But Sam and Emma have their own theories about Richard.
30:43I actually think...
30:44This is wild, but I think that Richard could be kind of secret service.
30:50Um...
30:50Not an assassin, but, you know, he could spy.
30:57Yes, I can't see it myself.
31:00First up, dessert.
31:01Banana and caramel mousse with ginger bickies.
31:04I like bananas, I like caramel, and I like ginger biscuits.
31:08I think you mean bickies.
31:10We're having ginger bickies.
31:12I can say...
31:13I hear her saying that.
31:15I can.
31:16Not biscuits, a normal person.
31:18Richard, bring the ginger bickies out.
31:21Yeah.
31:21Yeah, can I have a bicky?
31:22Yeah.
31:23Bicky's a bicky.
31:24Yeah, you too.
31:26For the bickies, Alex adds orange zest and juice to brown sugar and butter.
31:33Shake it all around.
31:35Well, indeed.
31:36She heats up the mixture before adding flour and ginger powder.
31:40Good.
31:41It's lovely.
31:42The mixture is dolloped out and they're in to bake.
31:44Now for those bananas, and an interesting fact from Richard.
31:47Most people peel bananas that way, which is really hard,
31:50because you've got to dig your fingernail in and do it.
31:53You watch a monkey do it, they just squeeze it there,
31:56and it just opens up.
31:58That is remarkable!
31:59And there we go.
31:59Isn't this great?
32:00Yes!
32:01For the moose, Alex blends the bananas with cream
32:03and then layers it onto a caramel sauce.
32:05Next up, the starter, hot and sour soup with Thai fish cakes.
32:09Interesting, different.
32:10Oriental, Thai...
32:11Do you reckon they've travelled to, like, Thailand or...?
32:14Good show.
32:15Yeah.
32:16Maybe he's done some undercover work over in Thailand.
32:19Maybe he has.
32:20Guys, he's not a spy.
32:21Hot and sour soup is, like, one of our favourite things ever.
32:24We have that quite a lot.
32:25So it's got to be a really good one.
32:27Yeah.
32:27Alex starts with a chopping masterclass.
32:29We're talking literally a couple of millimetres thick.
32:31Got that, Richard?
32:33I'm really sorry.
32:34Yeah?
32:34They're too big.
32:35OK.
32:36Don't press down, because then you'll squash them.
32:37They'll need to stay nice and round.
32:39You're doing really well.
32:41Clever boy!
32:42Alex blends salmon and squid with chilli paste.
32:44Is that enough?
32:46Oh, darling, it's just perfect.
32:48Yeah?
32:48Yes.
32:49The fish is combined with the perfect beans along with oyster sauce before frying.
32:53Give it a taste.
32:54Mm-hm.
32:56Mmm.
32:57I think they're happy.
32:59Alex will make the soup when her guests arrive.
33:01Next up, the main venison casserole with mustard mash.
33:05That's a little bit weird.
33:07To have like a Thai starter and then venison casserole.
33:12Traditional English dish.
33:14We love venison.
33:15I like venison.
33:16We really like rich red meats and that's right up our street.
33:20While Alex is on onion chopping duty for the venison, Richard's bashing his spuds for the mash.
33:24Spud bashing.
33:25Spud bashing?
33:27Spud bashing.
33:27It used to be a punishment in the army.
33:30You'd be given a sack of potatoes and you had to peel them and they call it spud bashing.
33:35The punishment for me, I would say, would be, here's a sack of onions, peel those.
33:39Punishment over, it's time for the meat.
33:40Ah, wow, look at that.
33:42I'm going to brown the venison.
33:4348 hours ago, that was lying beside the road of the...
33:47Oh!
33:48Once sealed, the venison is added to mushrooms and onions along with cider and stock.
33:52All done.
33:53Brilliant.
33:55Oh, I think you've dropped something.
33:56Never mind, the servants will get that.
33:58Time to get into evening wear.
34:04They seem very calm, don't they?
34:07First at the tradesman's entrance, Sam and Emma.
34:13Sam, Emma.
34:15Come in.
34:16Good to see you.
34:18How are you doing?
34:18Oh, you look beautiful.
34:19What, did you, did you ding the bell or did you...
34:22Yeah, I loved it.
34:22Last in are the ones to beat, showbiz pair Millie and Andy.
34:25Hello.
34:26Millie and Andy.
34:28Come in, how lovely to see you.
34:30What lovely hair.
34:31How elegant you look.
34:32Oh, bless you.
34:33Cheers, guys.
34:35Cheers.
34:36Coming up, Sam surprises.
34:38I like birds.
34:39What, as in women?
34:40Twitching.
34:41Well, feathered.
34:41Yeah, no, not women, Millie.
34:43I liked...
34:43That is the funniest thing I have ever heard.
34:46And the results are revealed.
34:50In third place.
35:00Cheers, guys.
35:01Cheers.
35:02It's the last night in Kent and Alex and Richard are the final pair trying to host their way to
35:06the thousand pounds.
35:06So far, there's been no hiccups.
35:09Erm, it's been very smooth and I've really enjoyed having Richard in the kitchen with me.
35:13Spiffing!
35:13And while Alex adds mushrooms and prawns to a vegetable broth for the soup, Andy's impressing Emma with his musical
35:19talent.
35:22Yeah, but it's not.
35:23That's...
35:23You're really good!
35:25That's...
35:25That's...
35:25He is a West End star, Emma.
35:27Meanwhile, Sam and Millie are snooping in the reception room.
35:29What have we got here, then?
35:30What's that?
35:30What's that?
35:31Guests and menus.
35:32Guests and menus.
35:34So...
35:34Are you kidding me?
35:34This is all handwritten...
35:36This is.
35:37...menus that they have done since 1992.
35:41It says, use more saffron.
35:43King prawn's fine instead of lobster.
35:46Ooh.
35:46Okay.
35:47Whoever is bear.
35:48What do you mean?
35:49There's a table, it says bear on each page.
35:51Yes, whoever is bear.
35:53I hadn't realised that Alex had hosted this many dinner parties.
35:57No.
35:58Well, this one's worth £1,000.
36:00Is this a winner?
36:01It's going to leave them feeling hungry.
36:02Not sure that's the idea, Richard.
36:04Here it is, hot and sour soup with Thai fish cakes.
36:08So what have we got in this?
36:09Lemongrass, chilli and ginger.
36:14It's nice.
36:14It's just got a little tiny kick.
36:17It was really tasty, actually.
36:19And the fish cakes were really nice.
36:22Mm.
36:22They're not too spicy.
36:23They've got a little bit of crunch in them.
36:25They've got green beans in them.
36:26I like the fish cakes.
36:27See, I didn't like the fish cakes.
36:28You didn't like them?
36:29They were eggy.
36:30They seemed to really enjoy the starter, which makes me really excited.
36:32I did, anyway.
36:34We found quite an interesting little book.
36:35A little visitor's book.
36:37Oh, your dinner diary.
36:38Oh, my dinner party diary.
36:40Your dinner party diary.
36:41What's that all about?
36:42When you entertain, it's quite a good idea to keep a record of what you've cooked for
36:47people.
36:48So I had this idea to have an entertaining book.
36:51It's absolutely absurd.
36:54She writes a dinner party diary.
36:56Really boring.
36:58Is that her homework?
36:59Is that her bedtime reading?
37:01So, Alex, how many dinner parties do you think you've actually hosted over the years?
37:06Crikey.
37:07I don't know.
37:07We've probably done one a fortnight.
37:09If it's one a fortnight over 22 years, that's about 500 dinner parties.
37:14Actually, it's 572, Mensa man.
37:16I don't think this is really fair.
37:19You've done 500.
37:20How many dinner parties do you think you've done?
37:22Because it looks like you've done that.
37:25500 dinner parties.
37:26Yeah.
37:26Wow, they're pros.
37:27They really are.
37:28And yet the menu was not well.
37:32So, Alex, who's Bear?
37:35Yes, do tell.
37:36Oh, that's interesting.
37:37Of course you saw all the names as well.
37:39I have been Bear since I was born to my family.
37:41Oh.
37:42It's my nickname.
37:43The way the story goes, my mum said that I was sitting in the bath,
37:46and she said to me, what's your name?
37:47And I said, Ba-Ba-Bear.
37:49Aww.
37:50And so when I was tiny weeny, I was actually Ba-Ba-Bear.
37:53And then I just dropped the Ba-Ba bit.
37:55Yes, that's much more grown up.
37:57For the main, Bear adds the venison to the jus and heats,
38:00then sets to work on the mustard mash.
38:03It works for me.
38:05The mustard seeds just pop slightly.
38:07And it's ready to serve.
38:09You're such a professional, darling.
38:11Venison casserole.
38:14Please enjoy it.
38:15Lovely.
38:16Thank you very much.
38:18Mmm.
38:19There's such a lovely strong taste to the venison.
38:22It was quite a simple presentation.
38:24It was nice, though.
38:25Yeah.
38:26It was nice.
38:26I enjoyed it up to a point.
38:28It was okay.
38:28It was nothing special.
38:30Oh.
38:30Oh, what's going on?
38:32Oh, no, what have you found?
38:33No.
38:35What is that?
38:36What is that?
38:36What is that?
38:37I'm mortified.
38:38What on earth is it?
38:39What is it?
38:39What is that?
38:40No, is it a bit of metal?
38:42I have no idea what that is.
38:44That shot.
38:44Let me have a look.
38:45What is that?
38:46It could be a bit of shot.
38:47It's a bit of shot.
38:48That's a bit of shot.
38:49The mane was actually really nice.
38:50It was cooked really well.
38:52It melted in the mouth.
38:54It melted in my mouth and shit, and it broke my toe.
38:57I reckon that was Richard trying to kill off the competition.
38:59He's not a...
39:01Oh, I give up.
39:02I'm so sorry.
39:03Yeah, Richard, secret service, trying to kill him off.
39:06Oh!
39:07You are a secret agent.
39:08Yeah, you are.
39:09It's not lead.
39:09It's plutonium.
39:11When Sam found that bit of lead, I suddenly saw a thousand pounds
39:16drifting away out of our lives.
39:19It's one of those things.
39:20It'll be a talking point for future dinner parties.
39:22It can go in the book.
39:24It'll go in the book.
39:25Yes, and that's not the only discovery.
39:27We found a little corner of music.
39:29Ooh!
39:30We found a piano and a guitar.
39:33So, who plays what instrument?
39:35I think you're the pianist.
39:37I am a pianist.
39:39Richard plays the guitar.
39:41I reckon you're a bit of a secret rocker.
39:43I think he is.
39:44I play a bit of a guitar.
39:45Oh!
39:46When I just left school, I went to live in Paris.
39:48And I spent a lot of time busking down in the metro.
39:51And I love doing that.
39:53In Paris, you don't get hustled away for busking.
39:55And what you normally do is so far removed from the arts,
39:59that's a real shock to me.
40:01From one hobby to another.
40:02I like birds.
40:03What, as in women?
40:04Twitching.
40:05We're feathered.
40:06Twitching.
40:06Yeah, no, not women, Minnie.
40:08I like twitching.
40:10I'm the only woman for you.
40:12So, will you travel all the way around the country
40:14when there's been a reported sighting of a lesser spotted greave or something like that?
40:18No.
40:18Absolutely not.
40:19No.
40:19I used to do the odd bit of twitching with my grandpa.
40:23Can I just ask why?
40:24No one saw an Arctic tern in Herne Bay.
40:27So, an Arctic tern is quite a rare bird, isn't it?
40:28For Herne Bay, yeah.
40:30I mean, it's not really on the migration path.
40:32It's supposed to be in the Arctic, Andy.
40:33Yeah, Andy!
40:34Even when we drive down the motorway now, what is the most common word on the motorway,
40:38the most common phrase that I will say to you, generally?
40:41Look at that hawk.
40:42Look at that hawk.
40:43Do you know why hawks fly around motorways?
40:46For the roadkill?
40:46Yes.
40:47For the roadkill, and also because lots of mice and voles run away.
40:52Sam, I'm so glad I found that out about you.
40:55I was trying to understand what lay behind the man, and it would have taken me a long time to
41:02guess twitching.
41:03That is the funniest thing I have ever heard, that Sam is a twitcher.
41:09And every time he brought that up, it literally made me howl.
41:12He just loves birds.
41:14Not women.
41:15I love that you brought it up, and you spoke about it, and shocked him.
41:19You don't like birds, I do.
41:21I don't like birds, though, no.
41:22No.
41:23No, I'm scared of birds.
41:24But will the dessert pass with flying colours? I'm so sorry.
41:27Is that one round enough?
41:29You might be right.
41:31So, yeah, I think we're good to go.
41:32Jolly good.
41:34Banana and caramel mousse with ginger bickies.
41:36We actually thought, Alex, in bed on a Sunday morning, shouting down to Richard,
41:43Richard, bring me the ginger bickies.
41:47Brilliant.
41:48Brilliant impersonation.
41:49That's what we thought.
41:51These are really gingery.
41:53They are quite gingery, aren't they?
41:54I like it.
41:55Mmm.
41:55The thing is...
41:56For me, the dessert was a bit of a sweetness overload, with the bananas and the caramel.
42:03It was like a banoffee milkshake.
42:06Deconstructed.
42:07It was too thick and gloopy.
42:09It did taste nice, though.
42:10It tasted like banana, which is obviously it's supposed to, but it just reminded me of a smoothie.
42:17Mmm.
42:17I really like it.
42:18And it's not chocolate.
42:19Yeah.
42:20It's not chocolate.
42:20Ginger bickies.
42:23What do they think of you?
42:25It's amazing.
42:26To be honest, you're not kind of the people that we would usually hang out with.
42:32We like to hang out with the higher crust of society.
42:34Yeah, sorry.
42:35You're not quite posh enough for us.
42:37No.
42:40Nice.
42:42Nice.
42:43No, I'm pleasantly surprised.
42:44I've had a really good time with you guys.
42:46Oh, we have with you.
42:47Yeah.
42:48Emma was saying, and Sam as well, actually, how posh we were.
42:52And I just thought, oh, that's great.
42:54She's completely got me.
42:55She has.
42:56But she wasn't saying it in a nasty way.
42:58No.
42:58I think we've all come to realise that Emma doesn't hold back.
43:02She says what she thinks.
43:04I was a little bit taken aback when you said the oily thing.
43:08Maybe I might have been initially a bit offended by that.
43:11I think it's the best way to be, really.
43:13To be quite forthcoming with your opinions.
43:15I love that about Emma.
43:17Obviously, every now and then, I need to get the fishing rod out and reel her in.
43:21Sometimes she gets, you know.
43:23If you are getting that way, I'll step in when I can and just say,
43:27let's be a bit more sensitive with this character, because it's going to end in tears.
43:31Thanks, Sam.
43:32And with that wisdom in mind, it's time for the scores.
43:34Alex and Richard need 30 to beat Millie and Andy to the grand.
43:37Darling, have we done enough to win?
43:39I don't know.
43:39It's close.
43:40It really is close.
43:42It is close.
43:43I was expecting her to be blown away by the food, but I really wasn't.
43:46Were you?
43:47No.
43:47There was no wow factor.
43:49To me, it wasn't as tasty.
43:51I didn't enjoy it as much as I enjoyed Millie and Andy's.
43:56Um...
43:56See, I'm the other way round.
43:58We're going to score Alex and Richard's knight.
44:00A 14.
44:02We're going to give Alex and Richard a...
44:05Hold it!
44:05Let's find out together!
44:07Yay!
44:08Really exciting!
44:09As final hosts, it's down to Alex and Richard to announce the winners.
44:13Money in!
44:15Oh!
44:15Oh!
44:18Oh!
44:18Oh!
44:18In third place...
44:21Sam and Emma!
44:22Oh!
44:23Oh!
44:23Guys!
44:25Guys!
44:28In second place...
44:31It's Alex and Richard!
44:32Oh!
44:34Sam and Emma gave Alex and Richard 13, meaning Millie and Andy have won the £1,000 prize.
44:40Can I present you with £1,000?
44:44Yeah!
44:47I can't believe it.
44:48We won.
44:49I can't believe it either.
44:50Cheers!
44:50Oh my God.
44:51Well done.
44:51Cheers.
44:52Love you.
44:53Love you too.
44:57We've got youth on our side, but we haven't got £1,000 on our side.
45:00No.
45:01And just winning.
45:02I got a few, so don't worry.
45:04You what?
45:05I got a few 20s.
45:06They dropped me on the floor.
45:07Classy!
45:09For more on Come Down With Me, head to the Channel 4 website.
45:12We need to put this in the Dinner Party Diary.
45:14No.
45:15This never happened.
45:16We'll never speak of it again.
45:18Yeah.
45:19You're right.
45:19It's not always rainbows and butterflies.
45:24It's compromise.
45:25It moves us along.
45:28And she will be loved.
45:33And she will be loved.
45:37She will be loved.
45:42She will be loved.
45:46And she will be loved.
45:46And she will be loved.