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00:00I'm ready to rock and roll take three restaurants
00:05Aiming for culinary excellence
00:08It's when I prepared earlier. They've got to be spot-on ask each to host a three-course meal
00:13I don't eat steak. I never eat steak, which will be scored in secret. High-five to that
00:20On today's show presentation put-downs if you like to take ourselves a 2022 restaurant
00:25From the 1980s. Tonight we did come in with a bit of attitude. Salud, dear. Sickly spirits
00:32It was disgusting. Blemsey. And leery landladies
00:36Get out my pad. I think you cross with them and you don't know where you turn up
00:41As they compete for a thousand pounds in cold hard cash
00:45Do you go show the boys our crumpets? Yes
00:54Today's professional cooking competition comes from South Wales where the catch of the day on many menus doesn't have far
01:00to travel
01:02And trying their luck up the river tap for this week's first hosts
01:06John vision and there yeah, how long are you going to be until we don't catch a trout and we
01:12don't go
01:14Angling for top spot a brother's Tony and Andrea proprietors of frigo in Cardiff City Center
01:20It's the fish. Where am I got this thing from?
01:23Yeah, you can have it
01:25This place the concept is a wine bar restaurant. It is proper Italian authentic food
01:33My brother Andrea is the head chef and I do the rest that needs to be done basically
01:38Tony said it works all the time, but I don't see him working. Just see him enjoying himself
01:44Cheers, so perfect combination. Well, you would say that
01:49So what's the secret to success today then the important of authentic Italian food is
01:56Just using the right ingredient the fresh ingredient. We're gonna blow them away
02:01Kicking off with the main tagliatelle alla carbonara. I knew it was gonna be Italian
02:12Meet owner Martine and assistant manager Lana of the lamb and flag in Cowbridge
02:17We are a traditional country pub in a very very small village. Yes pub food, but it's really good pub
02:24food
02:24Yes
02:25Martine bought her boozer two and a half years ago and enlisted Lana 18 months later
02:31Martine is the boss her business and what she says goes
02:35Yeah, just take it all in
02:36I look to Lana for like advice and then I can blame her when it goes wrong. Yeah
02:42And while this dancing duo may pull plenty of pints
02:46They won't be pulling any punches when it comes to the competition
02:48Think critiquing other people will be okay for us. I don't think we're gonna be scared to do it
02:56And obviously we're gonna win anyway, so they so chill out. They need to be intimidated of us. Yeah
03:02Back at prego. Andrea's making his own pasta dough
03:09That's why he doesn't do the gym. That's my gym. That's his gym. Yeah, you know
03:13He does the gym and I do the gene. That's the spirit. Andrea, how's he going? I've finished
03:20Look, it doesn't break anymore, see? The dough will get a rest and a roll later. Tagliatel a la carbonara
03:27Looks like an Indian restaurant to me, would you think?
03:31These culinary clowns are owner Dan and head chef Rhys from La Cocina Tapas in Bridgend
03:37Where the obvious question is? Are we Spanish?
03:40No, no, probably not. Probably not
03:44I'd like some of this restaurant as being somewhere that's fun, vibrant
03:47We source produce direct from Spain and you wouldn't get better in this sort of area
03:52Looks really tidy like
03:54And where did you pick up that shiner Dan? I've just got back from weekend
03:59Playing rugby. It got a bit rough. I'm often turning up to work. Look like I'd been in a 12
04:03rounds of Mike Tyson
04:04No scraps this week, please
04:06Back with today's hosts who are prepping their carbonara sauce
04:10Okay, so you want me to do the cheese now, will you?
04:13Okay
04:14Half of it
04:14Half of it, okay. I'll get on with it
04:17While his brother chops cured pork cheek, Tony gets grating
04:21Hey, Tony, you already did a break. You just started. Not even 100 grams you done. You gotta do half
04:26kilo
04:26Hey, I've been working an hour. I need a break, you know. Do you mind?
04:31Okay, go for a break
04:33Thank you, boss. You can't get the stuff these days
04:36What does that mean?
04:38Allah, with, I think
04:39Well, no, Martine
04:41Definitely not Allah, Tony
04:43Andrea rolls out and presses his pasta
04:46This is easy
04:47This is Italian
04:47This is easy
04:48They could have gone for absolutely anything
04:50They've gone for carbonara
04:51There we are
04:53He puts the finishing touches to his tagliatelle
04:56Very nice
04:57There you go
04:59Done
04:59Which will be cooked with the carbonara sauce tonight
05:03Sottocelli
05:03On to the starter
05:04Gambroni
05:05Pan-fried king prawns in garlic and chilli
05:07Simple dish in a chilli, garlic, prawns, you can't really go wrong, I think
05:11This is where we're gonna win the competition
05:14I get it, I hate prawns
05:18Prawns are weird
05:19Do you think they're gonna have, like, eyes on them?
05:22That's not a prawn, that's a...
05:23Yeah, it is
05:23That's not a prawn
05:24Yeah, it is
05:25That's, um...
05:25You have to, like, pick the stuff off
05:27That's not a prawn
05:28Yes, it is
05:30Is it?
05:32I don't know what you're eating
05:33I don't eat them
05:34At least try them tonight
05:37The shells come off and are fried with garlic, dill and bay leaves
05:42Tony, can have some, um...
05:44What's yours? White wine?
05:46No, ice
05:47Ice in!
05:48It's brought to the boil
05:50And the bisque will be served with the prawns tonight
05:53Time for dessert, tiramisu!
05:55It's an Italian trifle
05:57That's not...
05:59That's a big statement to make
06:01It's not hard
06:02If it's executed well, I thought it'd be a winner for me
06:05The way Andrea, he does it
06:08Is the old traditional recipe
06:12I'm sure they will love it
06:14To start with, egg yolks are whisked with sugar
06:17Just you, Andrea
06:18Tony!
06:20Any excuse?
06:22Mascarpone goes into the mix
06:23And egg whites also get a whiz with some sugar
06:26And when it's ready, that's the check
06:29Done with confidence
06:30The two bowls are combined and orange zest added
06:33It's gotta be really boozy, though
06:36I need to, like, feel, like, oof
06:38I have to eat in a tiramisu
06:39What alcohol's in a tiramisu?
06:41Is it...
06:41What's in a tiramisu?
06:43Masala's in this one
06:44You can do the biscuits
06:45I'll show you once
06:46And then you do the rest, okay?
06:48Not too long
06:49Just like that
06:50That's enough
06:51Okay
06:52Because otherwise it'll be too soggy
06:54And we do like that, okay?
06:56As Tommy Cooper always say
06:57Just like that
06:59Sauvati biscuits
07:01Espresso coffee
07:01And masala
07:02Ha ha!
07:03Any good, Tony
07:04Lovely
07:05Would you like to try some?
07:07Not at the moment, thanks
07:09Biscuits in bowls
07:10Tony's got more jobs to do
07:11Oh, yeah, you know
07:13He makes me work like a slave
07:15The egg mix made earlier is piped on
07:18Perfecto
07:18Well done
07:19Do you want a raspberry or a strawberry?
07:21I think he's earned more than that
07:23The tiramisu's will be served tonight
07:25Andrea, you've done amazing
07:27We are finished now
07:29Well done
07:30Gently, Tony
07:31This is not the winner menu
07:33This is not
07:33I don't believe this is the winner menu
07:35They could smash this
07:36But in the overall grand scheme of things
07:38I think there's nothing to worry too much about
07:41First to say ciao at Brego
07:43And Martin and Lana from the Lamb and Flag
07:45Buona sera
07:48Hello
07:50Good evening
07:51Hello
07:51Welcome to Brego
07:52Thank you very much
07:53Thank you
07:54Can you introduce yourselves, Tony?
07:55Cheers
07:56Cheers
07:57Cheers
07:57Cheers
07:59Tony, introduce yourselves
08:01Hello, I'm Tony
08:02This is Andrea
08:03Hello
08:03What's your name?
08:05I'm Martine
08:06Martine
08:06And this is Lana
08:07I'm Lana
08:08Better late than never
08:09Next on the scene are Dan and Rhys from La Cocina
08:13Hello
08:13How's your name?
08:14How's your name?
08:15Buona sera
08:15I'm Tony and that's my brother Andrea
08:18You OK?
08:18Welcome to Brego
08:20Salute
08:20She's Rhys
08:21That's Lana
08:22Hello
08:23And this is Martine
08:24You OK, Dan?
08:26They don't need an intro then
08:28We've met before
08:29Oh, you are
08:30Yes
08:30Dan and myself are from the same town
08:33I think we would both support each other
08:35And I wish him all the best
08:37Even this week
08:38Except this week
08:40Eh
08:40Cheers
08:41Cheers
08:42Cheers
08:43Coming up
08:44Smashing Serenade
08:46Sweet
08:46Sweet
08:47Oh, no, no, no, no
08:50Dan smashed the glass
08:52And blamed me
08:53100% martin but that glass
08:55And pudding palavas
08:56In your case
08:58It's all about alcohol, cream and butter
09:00OK?
09:01Yeah
09:01That's what it is
09:02Yay
09:03When they come in here, they're in Italy
09:13It's night one in South Wales
09:15And at Brego, the first pair of pros on show are Tony and Andrea
09:19Who are dishing up an authentic Italian experience for their diners
09:23Well, one of them is anyway
09:25Andrea, do you want me to do anything else apart from what I've done already all day?
09:29Go for another break
09:30Another break
09:31That's what you've done all day
09:32Break, have another break
09:33Yeah, come on
09:34Cheers
09:35Good luck
09:36Don't call me, I'll call you
09:39After getting shot of his sibling, Andrea gets his prawns going with garlic and bay leaves
09:43And after a blaze in brandy, there's a splash of salt
09:47We are ready
09:48Let's hope he tastes as he looks
09:51Hello, he's back
09:53What's going on here?
09:54It's food preparation, Tony
09:56Andrea, that looks amazing
09:58Well done
09:59No thanks to you
10:00Here's the starter, gamberoni
10:02And fried king prawns in garlic and chilli
10:05Thank you very much
10:06Thank you very much, thank you
10:07Good luck, Martine and Lana
10:09Try, let me know what you think
10:11Here we go
10:17You don't like it?
10:19No, it's tasty but I think this just looks a little scary
10:23Yeah, they look scary
10:25It's got legs
10:26Yeah, it's got legs
10:27They won't bite you
10:29They won't bite you
10:30I've never eat prawns
10:32That's the most prawn I've ever eaten in my life
10:34Oh, well done
10:35I think if we did like that type of food
10:37If we came here and ordered that I wouldn't be disappointed
10:40I would
10:41Yeah, but you don't like it?
10:43I wouldn't order it
10:43No, but I'm saying if we did like it and we did order it
10:46But I don't like it
10:47Okay
10:47I wouldn't order it
10:48Just using your imagination
10:49But that, okay
10:50Yeah
10:51All finished?
10:52I thought the prawns were cooked well
10:53The flavour on the sauce is awesome
10:55So what are your roles here then?
10:58Very simple
10:59He does the work
11:01And I just
11:03You know every two hours you need a break
11:04He's the chef
11:05He pays the wages
11:07With my money
11:08And he does the shopping
11:10With my money
11:11My role is to make sure that the customer is happy
11:14And now and again tasting wine
11:16Nice job
11:17Cheers to that
11:19Salud
11:19I think Tony's obviously
11:21He's been in the industry a long time
11:23You can see that the way he talks
11:25Andrea I think is the passion
11:26And he wants to deliver this
11:28You know amazing sort of like culinary experience
11:32Where is your kitchen?
11:33It's me
11:33But where?
11:36Where?
11:36In the back
11:37Do you fall over each other back there?
11:39Because that's not a lot of space
11:40No I don't go there
11:42You don't go behind there
11:43It never comes there
11:45In that little tiny kitchen
11:46He's like a bit of magician
11:48Yeah
11:48I can't say it's a kitchen
11:51It's a bar
11:53With a hob
11:54With a few prawns not polished off
11:57Tony and Andrea move on to their main
11:59Are you ready to go?
12:00Yeah I'm ready to go
12:02And I'm ready to rock and roll
12:03Music to my ears
12:06For his carbonara sauce
12:08Andrea combines pecorino and parmesan cheese
12:10With eggs and black pepper
12:12The more you put black pepper
12:13Better taste this
12:16After frying up some pork cheek
12:17The cheesy sauce is heated through
12:19Tony are you on a break?
12:24He's not even listening is he?
12:27He's always on a break
12:28Luckily Andrea isn't
12:30And pairs the sauce with pasta
12:32Ready to be plated up
12:33Some parmesan cheese
12:35All right there Tony
12:38Don't eat good
12:39On goes that crispy pork
12:40For me it's fantastic
12:42Fantastic
12:43That's Italian
12:44Proper Italian
12:45Carbonara
12:46And here it is served on a parmesan nest
12:49Buon appetito
12:50Buon appetito
12:55I think it's lovely
12:56It's really well executed
12:58It's a bit late
13:00This is perfect
13:00It's lovely
13:01Really happy
13:02And I'm so glad you haven't put cream in
13:04I really enjoyed the carbonara
13:07But it could have been done with just slightly less pecorino
13:09So it's slightly less salty
13:11It is tasty
13:13It's just more cheesy than I thought it would be
13:15Unfortunately that's the way we do
13:16Only with the cheese
13:17And the yolk of egg
13:18Too much cheese basically
13:20And I love cheese
13:21Love the presentation
13:22The portion size was great
13:24I think so far
13:27The night has gone very well
13:29So you've been here a long time
13:31Do you have lots of celebrities on the high street?
13:36Yes
13:37Pop star
13:38Opera
13:40Boxing
13:41I think why they keep coming through my doors
13:44Because I make them feel comfortable
13:46They always want normality
13:47Yeah
13:47Tony's very talkative should we say
13:51He's got the gift of the gab really
13:53To kind of bring people through those doors
13:55Don't want to turn your back
13:56Because Tom Jones is here
13:57Oh well
13:58You know
13:59You know
13:59So I never done that
14:01And I think that
14:02It's all unusual for him to turn up either
14:04Is it?
14:05Boom! Boom!
14:06He owes me a big cigar
14:07Big cigar
14:08And his manager never paid for it
14:10Tom
14:12You owe me a bill
14:13Whether Tom Jones
14:14Or anyone actually owes him a cigar
14:16Is
14:17He's up for interpretation
14:18He does actually
14:21I'm sure he's watching
14:22I know
14:22I hope so
14:23He's a massive fan
14:25And talking to people with big hits
14:27Dan
14:27I seen
14:28The black eye there
14:29Yeah
14:30When you came in
14:31No there's no big story there
14:33No?
14:33He actually played for the Maltese national rugby team
14:36So yeah
14:37We had a game out there
14:37Against Cyprus on the weekend
14:39And
14:40Copped an unfortunate elbow maybe
14:42Well if you need a good creme of half
14:44Yeah
14:45I'd be just ideal
14:46Who do you want to speak to?
14:48Andrea?
14:49I didn't know Dan was an international rugby player
14:53Was he?
14:54Apparently he plays for Malta
14:56How does that work?
14:57I don't know
14:58Malta's in the
15:00This isn't going to make me sound really stupid
15:02But Malta the country
15:04I love you
15:06But he doesn't live in Malta
15:08No
15:09And he's a bit old now
15:11Ouch
15:11I've got a little surprise for you
15:14Let's go outside
15:15Let's have a look
15:16It's going to be Tom Jones
15:18Where it began
15:19Or maybe not
15:21I can't begin to know it
15:24I've got to be honest
15:25Entertainment in the evening
15:26Yeah
15:27It was good
15:28I just couldn't believe Mick Hucknell turned up
15:30To do a set for us
15:32Touching
15:33Whoever he is
15:34Because he's got you dancing
15:35Come on everyone
15:36Three, two, one
15:37Sweet
15:38Sweet
15:39Who was that?
15:45Dan smashed the glass
15:47And blamed me
15:48It was definitely Martin
15:50100% Martin
15:51The scene broke by glass
15:52Why, why, why
15:54Why
15:55Do I love
15:56Yeah
15:56Safe to say we've strayed from the authentic Italian theme
15:59Why, why, why
16:01Do I love
16:03Tom Jones is a living icon
16:06Still a living?
16:08He's a living icon
16:09But I wouldn't have requested that song
16:13What's the song with the house on fire?
16:16No one knows I would have requested that one
16:21Pudding please
16:23Tiramisu that means pull me up. So that's where the dessert come from is a dessert that picks you up
16:32Tiramisu
16:33Yeah, got it. Thanks Tony
16:35So what you want me to do with it? Just put it on a plate and we serve it. What
16:39serve in the middle?
16:40In the middle. I can do that. Can you and you want me to put this in the middle again?
16:45Yeah, I know what I'm doing now. It's so easy. I don't know why these chefs they moan about, you
16:50know, it's so bloody easy
16:52Tony is dessert tiramisu
16:55Thank you very much. Go on. Tell them what it means then that means pull me up or pick me
17:01up
17:02Yes
17:05Like give it to me. Don't send it back
17:13I
17:14Need loads of booze in a tiramisu
17:18It's not boozy enough. What I'm trying to do is just the original recipe
17:22I don't want to change the recipe. I like it to be quite strong and it wasn't I
17:28Personally think it was lovely. Thank you very much, but I would agree with Martine
18:01Little bit more alcohol
18:02It doesn't matter. We are we are not in Italy
18:04We are in Cardi
18:06You know you got to pay the rent
18:08When they come inside here, they're in Italy
18:11Yeah, but
18:11Outside, they really get inside here
18:13In prego, in prego, they're in Italy
18:16I do agree with you
18:17Okay, but we can argue all night
18:19It doesn't matter
18:20Okay, okay
18:20I'm glad we cleared that up
18:22Well, as we do in Italy, we finish with the limoncello
18:26Salute
18:29It was disgusting though
18:32It was
18:33Lump sip
18:34That's gratitude for you
18:36I think we did
18:38Enough to win it
18:39Yeah, I think so
18:41You think so?
18:41Yep, okay
18:43We had a lovely authentic Italian evening
18:46Fortunately, the food wasn't to our liking
18:48So we are giving Andreas and Tony a
18:5113
18:52I thought Tony and Andrea executed their menu really well
18:55It didn't blow our minds
18:56So on that basis, we are going to score them a 16
19:00Meaning prego starts the week with a solid 29
19:10It's day two of the competition and stepping into the arena
19:13Owner Dan and head chef Rhys from tapas restaurant La Cocina
19:18Excited?
19:18Yeah, if you mess, I'll be gone tomorrow anyway
19:20Very supportive
19:22I don't know what they do
19:23I don't know their menu
19:25I've never been to their place
19:26So it'd be quite interesting to see what they can come up with
19:30The place we're going tonight is Dan and Rhys' place
19:32We know it very well
19:33We think this is our competition
19:36Their food is lovely from what we know of it
19:39And I think they'll do very well
19:40So what makes your tapas tidy, senors?
19:44We sort of source a lot of our produce directly from Spain
19:46The quality's there
19:48We bring our A game, we'll nail this
19:50Yeah, I think so
19:50I'm ready for it
19:51Let's get cracking then
19:52Let's go
19:53They kick things off with a tapas starter
19:56Pulled pork croquettes, seared garocha, and beota iberico pan con tomate
20:01The starter's going to be fun to find out what it is
20:04Yeah
20:04It's a Spanish food, definitely
20:07But I haven't got a clue what it is
20:09And how it will look like
20:11Well, this is the current state of the croquettes
20:13We're using some Spanish sweet sherry
20:16This is a dessert sherry made from Pedro, him and Eth, the grapes
20:19That'll really give the pork a nice coating
20:21Sort of sweetness then to the inside of the croquette
20:25Alongside the sherry, the pork will roast with red onions, garlic, thyme, and water
20:30Lovely jubbly
20:31As they say on the Costa del Sol
20:33Oh, looking good
20:35All in a par
20:36On to a winner where they stand
20:38The cooked pork gets pulled apart
20:40Lovely, uh, piquet or peppers going in there
20:42Breadcrumbs are added with an egg and they'll be finished off tonight
20:46Along with all this
20:49Time for the main
20:50Sea bass pressa iberica and galician beef fillet
20:54I'm up to the three different things
20:57I don't know what the main is but fish ham steak
21:00Pretty much
21:02First up the beef fillet
21:03This is from the uh, glyphia region in spain
21:07I don't think you'll be able to get much better than this
21:09Let's hope your guests think so too
21:12On to the pressa iberica
21:13So what's this that's what I don't understand
21:15What's the placer placer placer placer
21:18No idea
21:19Iberico iberica
21:22Oh the spanish different pronouns
21:26But iberico is a male pig
21:29It's like a female pig
21:32Years
21:34We're just sourcing some you know incredible pressa iberica
21:38Which is um flat ironed pork
21:41From the iberian pig from the shoulder served medium rare
21:44So that might get a few uh eyebrows raised on the table tonight
21:48Hopefully you won't have to explain its gender
21:50I'm guessing that's not supermarket sea bass either
21:53It's wild caught none of this farmed sea bass
21:57And you get a quick nice crispy skin from it
22:00But for now it's in to chill with everything else
22:04On to dessert crema catalana
22:07Catalan makes me think of matalan the shop
22:10I don't know why
22:11I don't know why
22:12It's a cheap brulee
22:14Oh is he uh like a cream caramel
22:17Cream caramel yeah
22:18Creme caramel
22:18Some kind of
22:19Yeah
22:20Yeah
22:20It is a traditional spanish dessert with a bit of cinnamon orange and lemon
22:24And i think if anything is going to win it it's going to be that
22:27Well then dan uh i need to measure out 800 ml of cream
22:30800 ml
22:31Yeah 800 ml
22:32Pretty good at the 400 ml
22:33There he goes over 600 ml
22:34That's not helpful is it it's really not helpful
22:37I'm sure you can work it out
22:38Now another 200 ml
22:40There you go
22:42Orange and lemon zest are added along with cinnamon
22:44There we are
22:45Leave that simmer away now and get the rest of them
22:47Dan whisks egg yolks sugar and corn flour
22:50Is that all ready now
22:51Yeah all good
22:52Yeah
22:53And it's added to the milky mix
22:54How's it taste
22:56Nice now
22:57Winning dish i reckon
22:58Yeah it could be right
22:59It'll firm up in the fridge ready for a blowtorching later
23:03Good work
23:04High five to that
23:05Fist pump same one
23:07Smooth
23:08I was expecting more an english menu from them to be honest
23:12Not the spanish
23:13Yeah
23:14I'm really looking forward to this menu tonight
23:16Even though i don't really know what half of it is
23:18I know it's going to be done well
23:20First in at tony and andrea
23:23Hello
23:23Oh good
23:24Nice to see you tony
23:25Nice to see you
23:26Hello
23:26Nice to see you again
23:27Looks nice
23:28Yeah
23:28Very nice
23:29Very trendy you know
23:30Down with the kids now
23:32I'd say
23:33Completing the line-up of martin and lana
23:36Welcome ladies
23:37Hello
23:37How are you all right
23:39Yeah how are you
23:40Yeah not too bad
23:40Welcome guys to uh la casino and i hope um
23:43Hope we have a lovely evening
23:44Cheers
23:44Cheers
23:46Coming up
23:47Picky panthers
23:49Appearance wise
23:49I'd be a bit put off
23:51It's the marbling through it
23:53I don't really think they're foodies
23:55And smoky stories
23:56The stove caught fire
23:58There was smoke bellowing
23:59Out the kitchen door
24:01End up on the room with mother who came down to give me a hand
24:14It's night two in south wales where dan and reese of la casino are hoping their tantalizing tapas takes them
24:20all the way to the thousand pound prize
24:23If we execute all our dishes well i think uh yeah we'll do really well
24:27With everyone sipping comfortably the host gets it for the starter
24:31It's a breeze for us i think the starter nice few flavors in there
24:35And plenty of confidence reese gets going with the cheese and pork croquets
24:39While dan's on hand to deliver the ham
24:41You're pretty much ready on your
24:43Yeah
24:44We're happy we are
24:46It's looking it's looking lovely
24:48Banging fast
24:49Here's the starter a trio of tapas pulled pork croquets seared garoccia
24:54And bellotari verico pan con tomate
24:58Olé
24:59Thank you
25:01And hope you enjoy
25:06It's delicious it's so lovely
25:09I like the croquette it's light the croquette it was very good but a bit too dry
25:14I just think the goat cheese maybe needed to be on something maybe even they have like a bit of
25:20like
25:20Like mixed leaves or something with it lana mentioned it should be on a bed of rocky was a bit
25:24bizarre
25:27That's quite a quite outdated sort of way of presenting food
25:30What do you think about the iberico ham i don't think it went with this bread i think the goat
25:34cheese would have been lovely on this bread
25:36You almost wanted the ham alone yeah not the cheese the study was very good but it i think i
25:44can't say wow
25:45Amazing really happy with how the stars went yeah i think we start strong and stay strong now yeah great
25:50start i think for us yeah
25:51Have you ever been in spain working in tapas restaurant i have never been abroad in my life
25:57Wow wow i don't even have a passport wow
26:00Reese i think
26:02He has a passion for cooking but i was very shocked when he said he never traveled anyway
26:08i got an idea if you win the competition yeah there is a thousand pound there
26:13Invest on on reese so you can take him and have a look at the culture of uh spanish culture
26:18I like I like you Tony. I think it will be no seriously now Dan. He will be a great
26:24investment the comment about going to Spain
26:26I think
26:27It's one of them. I've never
26:30Needed to or wanted to and I don't feel as if I have to really
26:34Vamanos, there's no time for a Spanish sojourn now. You've got mains to make. I don't want these steaks overcooked.
26:41Yeah
26:41They've got to be spot-on
26:44We've got VIPs in a bit. Keep these guests happy mate. With the steak sizzling the pork goes on
26:49It's gonna be served medium rare as well
26:52Medium rare pork. We'll see how that goes down. Meanwhile the fish gets a fry
26:57I'm feeling confident on my main course. I think everything's looking lovely and as it should at the minute
27:02And there's no time to wait as it all hits the plates. Sliced meat. We just want to get that
27:07out medium rare
27:07I think rare is going out rare and go
27:09Here's the main sea bass pressa Iberica and Galician beef fillet
27:16It looks lovely so we've got the glyphium fillet beef
27:21Served medium rare and then we've got the pork also served medium rare. Tuck in guys
27:31The beef is nice the taste of it's really really good, but just appearance wise I'd be a bit put
27:38off
27:38It's the marbling through it because personally I don't like that. It's just a personal taste
27:43I don't eat steak. I'd never eat steak. I don't like it. I think with Martina Lana
27:48I think it's a bit of a pattern emerging here where I don't really think they're foodies if you're a
27:53restauranteur then you've
27:54You've got to be up-minded
27:56I like it all the sea bass maybe said just slightly overcooked
28:01I don't think anyone's gonna say that about the pork
28:04I like the flavor but pork and chicken is the two things I'm scared of to eat raw my culture
28:12We think pork it should be
28:16Well that we took a bit of a risk with the menu in bringing it but we want to really
28:20showcase all the best produce from Spain
28:21And we thought it might be something which maybe you haven't tried before they've gone out got really expensive ingredients
28:27cook them well
28:29And that's it. I don't think anything kind of went together. You still ate most of it though
28:34I think apart from like you know a couple of little niggles
28:36They go for all I think the other the main course went really really well
28:39We had a Tuesday night and I was on I was left to my own devices in the kitchen
28:43regretfully
28:45Yeah, and
28:46Around eight o'clock saw mid-service the stove caught fire so I carried on cooking through it
28:51There was smoke bellowing out of the kitchen door which culminated in the fire alarms going off in the building
28:57I end up on the room and mother who come down to give me a hand we end up putting
29:00the fire out with about 25 teatowls
29:03I can imagine dance in the kitchen on fire
29:06I think the fact he wrote his mum over the fire firefighters is this mum a firefighter?
29:12Mum! The kitchen's on fire!
29:16Have any of you guys got any sort of like funny stories or mishaps?
29:19So I was a grilled chef
29:20Tibor steak, this time, blah blah blah, olive oil, very sure
29:25And suddenly the canopy went on fire
29:28We had about 40-50 people there
29:31Next thing the alarm goes
29:32Everybody ran out
29:34Nobody paid the bills basically
29:36So you know, happened to me
29:3840 years ago
29:39It happens, it does happen
29:41My fire was bigger than yours
29:44If Dan's been to 10 a week, Tony's been to 11 a week
29:47Who are you, Martine?
29:48I'm covered in burns
29:50I did my finger this week, my arm last week
29:53Shut the oven door on my arm
29:55So you cook very passionately with your body basically
29:57I enjoy it!
29:58You want to come in your kitchen tomorrow?
30:01Don't, it's not safe
30:03I know
30:03I won't come in your kitchen then
30:06I think Martine should be a nightmare in the kitchen
30:08So Martine doesn't set the kitchen on fire tomorrow for the first time?
30:11Or herself
30:12Or herself, yeah
30:14Yeah, right
30:14Well it's Reece's turn to try not to bother the fire brigade tonight
30:18Dan is certainly not allowed to play with this blowtorch in the kitchen
30:21You may set the kitchen on fire again
30:24That's a nervous laugh
30:26Here's Pud, crema catalana
30:28Looks good
30:29Yeah
30:29Thank you
30:30So this is a traditional crema catalana
30:34Enjoy everyone
30:35Thank you
30:36Thank you
30:40Yeah, how's everyone enjoying the desserts?
30:42I think Andrea's doing alright
30:44LAUGHTER
30:45Almost finished
30:46Everything's spot on
30:49I'm happy with that
30:50I think it's really, really good
30:53I'm really enjoying this
30:54Only Lana left for a clean sweep
30:57Cream is really lovely
30:58I can't stand cinnamon
31:00I'm really, really sorry
31:01Cinnamon, eh?
31:02What are the chances?
31:03I'm not a dessert man, but that was good
31:06The sugar
31:07The set custard
31:09The set cream
31:10Perfect
31:10It was lovely
31:11It really was
31:12Obviously we serve dessert with a glass of PX sherry
31:15Which is traditional Spanish
31:17Or sweet sherry
31:18Is this cinnamon?
31:19Where do you find it?
31:21LAUGHTER
31:23And I personally don't like cinnamon, surprise
31:25Cheers
31:25Cheers
31:26Strong finish from us
31:27I think
31:28We've made a good account of ourselves tonight
31:30And hopefully
31:30We're in the running
31:31Let's find out
31:32I think tonight
31:34The produce was very high quality
31:35Erm
31:36But for both of us
31:38Yeah
31:39Not enough balance across the dishes
31:40So for that reason
31:42We're scoring
31:43Dan and Rhys
31:44A 15
31:4515
31:47Tonight
31:47Was pretty good
31:49But it could have been
31:51A lot better
31:52Dan and Rhys
31:53I think
31:5413
31:54So
31:55Dan and Rhys
31:56Score 28
31:57For their tapas
31:58Putting them a point behind
32:00Pregel
32:05It's the final day
32:06And we find ourselves
32:07In the tranquil surroundings
32:09Of the lamb and flag
32:11Ah!
32:15I hope that's not your entertainment
32:17Tonight
32:18I think they're gonna
32:19Really critique us
32:20Up to now
32:21They don't like anything
32:22You know
32:23I don't need that
32:24I don't need that
32:25So I wanna know
32:26I'm interesting
32:26What are they doing?
32:27There might be some
32:28Maybe technical criticism
32:29Coming their way
32:30See what happens tonight
32:31Yeah I think so
32:32Yeah
32:32I hope they're not too mean
32:34So what are you cooking?
32:36Our menu
32:37Is
32:38Herb food
32:39But done
32:40Really well
32:41Sounds promising so far
33:11First
33:13They're big enough
33:14They're big enough to hold a menu
33:15The meat's made into patties
33:17And set aside till tonight
33:18Time for dessert
33:20Strawberry shortcake waffles
33:22Every time this is on the menu
33:24It sells out
33:25So it's perfect to do tonight
33:26The waffley
33:27I know
33:28I had it before
33:28I think it'd be very Instagrammable
33:31This is the waffle mix
33:33That we use
33:35It's secret
33:35So I'm actually not gonna tell you what it is
33:37Right
33:38The ingredients Lana
33:39Does kindly agree to divulge
33:41A butter
33:41Sugar
33:42Eggs
33:42Can I add a little dash of vanilla for you?
33:46Milk
33:46And water
33:48Which are all off for a whisk
33:50All done
33:51Ready for tonight
33:52Mission accomplished
33:57Time for the starter
33:59Goat's cheese crumpet
34:00Crumpet
34:01I don't know what it is
34:03OK
34:04We will find out to the crumpet
34:05With the crumpet
34:07When you bake the goat's cheese
34:08It all kind of melts
34:10Into all the little holes
34:12It's just naughty
34:14Naughty goat's cheese
34:16Where's the crumpet coming from?
34:17Yeah
34:18Is it a Warburton's crumpet
34:19Or are we talking some artisan
34:24Homemade crumpet?
34:25We are using these ones
34:26Which we have locally sourced
34:28They are from Wales
34:29Yeah, you can tell just by looking at them
34:32These crumpets are quite thick
34:33Yeah
34:34So if we had a nice thick bit of goat's cheese
34:36First half a spread of onion relish
34:38Later on you better eat this
34:40Yeah, I'll do positive movements
34:42I'll rub my belly and go
34:43Mmm
34:44I'm sure that'll make all the difference
34:46On goes the goat's cheese
34:48Perfect
34:49There you go
34:50Today's going really, really well
34:52I feel really confident for tonight now
34:54Yeah, I feel confident
34:55I think we've smashed prep
34:57Yeah
34:59Yeah, you see
35:00Being an interesting evening
35:02It looks like
35:03I don't think that's a winning menu
35:05Personally
35:06Hello
35:07Hello
35:08Hello
35:08First to the lamb and flag
35:10Are Tony and Andrea
35:12Countryside pub
35:13Yeah
35:13Make yourselves at home, lads
35:15Hello
35:16Hello
35:17Hello
35:18Welcome
35:19Me is the...
35:21My first traditional pub
35:22Is it?
35:23I've never been in a pub
35:24Have you never been in a pub?
35:26Yeah, you are
35:26Ooh, I'm the start
35:27Oh my goodness
35:28There you are
35:28It's downhill from here
35:30This is the best pub
35:31Yeah
35:32Yeah
35:33Here's Dan and Rhys
35:34Welcome to the lamb and flag
35:35Cheers, guys
35:36Cheers
35:37Oh
35:38Never mind
35:39Coming up
35:40Jaw-dropping jiving
35:43Tony thought he was in Wembley Stadium at one point
35:46And someone wins the Wonga
35:48CHEERING
35:49In third place
35:58It's the final night of the competition in South Wales
36:01Where at the lamb and flag
36:02Martine and Lana
36:03Are putting on some posh pub grub
36:05In a bid to win a thousand quid
36:07I love pubs
36:08Yeah
36:08Especially pubs like this
36:10While their competitors catch up over a cocktail
36:13The hosts get cooking in the kitchen
36:16Ta-da
36:16Here's one I prepared earlier
36:19I'm like 99% sure none of them have had a goat's cheese crumpet
36:24It's a new one on me too
36:25Lana made a good point last night that there were no mixed leaves with a crumpet
36:29So we're going out with mixed leaves
36:31Crunch
36:32Indeed
36:32And after a quick roast on goes that crunch with a drizzle of dressing
36:36Shall we go show the boys our crumpets?
36:38Yes
36:39And here it is
36:41Thank you
36:42So this is our goat's cheese crumpet
36:45Do you know what a crumpet is?
36:47No, never had it
36:48So
36:49Ah
36:49I'm intrigued then
36:50Maybe I like it
36:51Maybe I not
36:51Let's see what you think
36:52Let's see
36:53What about you guys?
36:54Because you served yours obviously without mixed leaves or bread
36:58Yeah
37:00We like to take ourselves a 2022 restaurant
37:02Not the 1980s
37:04But
37:05Don't blow your own crumpet Daniel
37:07Well I hope you like it
37:09So what do you think?
37:11First time trying a crumpet
37:12I like it
37:12Aw, thank you
37:14It's too stodgy for me
37:16With goat cheese it's quite strong anyway
37:18Yeah
37:18For me I won't
37:21Not order that sort of thing
37:22And I won't have it again
37:24Dan, do you feel like you're in 1984?
37:27I'm not a massive goat cheese fan
37:30Yeah, it was alright
37:31It didn't really work
37:32I think
37:33The crumpet just became really soggy
37:35I finished my plate
37:36Apart from those mixed leaves
37:38You know?
37:38That's Lana
37:40They weren't shy to come forward in voicing their opinion on certain things
37:44So I think tonight we did come in with a bit of attitude
37:48We've kind of given them a bit of jib over their nights
37:52I think they've given it back
37:53But that's fine, that's what we want
37:55I'm trying not to do my whole tip in the table
37:58Like I'm playing Monopoly kind of thing
37:59Yeah
38:00Only two more courses
38:01Do you find the locals quite difficult to please or?
38:04Do you know what?
38:04I have had to physically kick out one customer
38:11Really?
38:12Yeah
38:13What's new Isaac?
38:14It's Tony later that is now
38:16He was bigger than Dan
38:17Is he? Oh wow
38:18He was bigger than Dan
38:19And yeah I managed to bag myself the nickname Babs
38:24As in Peggy Mitchell from EastEnders
38:26Well done
38:28You out
38:29Get out my pub
38:31She seems very happy girl and laughing a lot
38:34And she can make atmosphere
38:36But I think you cross with her
38:37And you don't know where you turn up
38:41I thought she was more Pat Butcher than Peggy Mitchell
38:43To be honest with you
38:44Ouch!
38:46From Pat to Patties
38:47And after a sizzle
38:48The burgers are topped with cheese
38:50And ready for assembly
38:51With buns, hash browns, onion rings and relish
38:55Wow!
38:55If this doesn't shut the boys up
38:58Nothing will
38:58Then nothing's going to
38:59No
39:01Loosen your belts
39:02The main is Gourmet Elk's Cheek Burger
39:04With homemade chips and coleslaw
39:06Thank you
39:06Thank you
39:08Thank you
39:08It's always as tall as you
39:10That was our life
39:11How do you eat to this?
39:13I would cut it in half
39:14Ready, steady, go
39:16Good luck, Tony
39:17Go on, Tony
39:19Go on, Dan
39:21Yeah
39:22Well done
39:23Oh, you made that look easy
39:24Well, he's got a big mouth, eh?
39:27So, what do you think, guys?
39:29The burger is very tasty
39:30It's moist
39:32Sounding positive
39:33The rest of it, for me, you can just throw in a bean
39:35Not so positive
39:36The flavour is awesome on the burger
39:39Thank you
39:39Really nice
39:40I don't mind a burger myself
39:43Burger, beer and chips, you can't go wrong
39:44I thought the meat was cooked really well
39:47And the chips were nice
39:48I think the burgers went down really, really well
39:51Yeah, definitely
39:51I think everybody enjoyed the meat
39:54So, what do you do when you're not in a pub
39:57Beyond the bar, when you're not working?
39:59Erm, I used to weight train quite a lot
40:03Every day, twice a day, really serious
40:07Starting to go down like a bikini modelling kind of route
40:10Yeah
40:10But I would like to get back into it again
40:12The comments about Martine obviously being a former bodybuilder
40:16Or trained to be a bodybuilder were a bit surprising
40:18Obviously, she's, you know, quite petite
40:21As surprising as this?
40:22They really haven't prepared for this
40:24No, no, come on, come on, stand up
40:25What was more interesting, though, is watching Tony come up with the moves
40:28Which were pretty choreographed
40:31Tony's nailing it
40:32Tony's natural
40:34And I think he's definitely more to him than meets the eye
40:37With what he's got up to in the past
40:39Hello Tony
40:41You're a good sport
40:42Thank you
40:43I think Tony's done that before
40:44Yeah
40:45Have you done that before, Tony?
40:47Yeah
40:47Yeah
40:47I knew that
40:49I think Tony would win in a posing contest
40:52I think he practises every morning in front of the mirror
40:54And I do
40:54I can imagine him in his budgie smugglers
40:57And now here he is in his dancing shoes
41:01I think it did end the evening quite well there, I think
41:04Well, it happens every day
41:06Ta-da!
41:07And I think they did well with that
41:08No prizes for guessing who's taking centre stage
41:14This man?
41:15Oh, God
41:15He's always Danzini
41:17He's got some moves, mate
41:18You can't take that away from him
41:20And he's not afraid to use them
41:23Tony thought he was in Wembley Stadium at one point
41:25Come on, let me see a cigarette
41:27What's the Italian for in his element?
41:31Come on
41:32Yeah, at his age, I don't know how he did it, to be honest
41:34No, I don't either
41:35Oh, yeah!
41:38CHEERING AND APPLAUSE
41:39Good job, Tony!
41:40For me, what they did
41:42Yeah
41:43That brought up, for me, a next couple of points
41:47CHEERING AND APPLAUSE
41:49That's quite enough of that now
41:51Let's have some pudding
41:52Lana is the queen of dessert
41:54So I kind of just kind of help here
41:58I'm sure you'll be very useful
42:00What do you want me to do with these?
42:03Erm, maybe circles would have been nice
42:06Cos you've got the triangle of the thing, so circles
42:08You want me to make a circle out of a strawberry?
42:10Is this a circle?
42:12What?
42:12Are you wanting me to slice it?
42:17I thought you wanted me to do some, like, weird origami with it
42:20Good job, Lana's, on the waffles, I think
42:23Yay!
42:24Woo!
42:25Nice and crispy for Tony
42:28They're covered in white chocolate, crushed biscuits
42:30and Martine's circular strawberries
42:32Definitely wonderful waffles
42:35And after a dollop of ice cream, they're done
42:37Strawberry shortcake waffles
42:39So, can we start?
42:41Yeah
42:46It doesn't look like it's your kind of cup of tea
42:49It's not
42:50No?
42:50You don't like sweet things, do you?
42:52No, no, no
42:52For me, it's a bit too dry as a dessert
42:54The dessert was a mess, really
42:56It was like having a bowl of ice cream with the bread
42:59I commend the fact you've, like, made a waffle
43:01The flavour of the waffle is awesome
43:04Erm, especially with that chocolate and the strawberry and stuff
43:06Yeah
43:07I just think it's a little bit dry
43:09Basic, safe dessert, which I think, erm, could have been executed a little bit better
43:13We've had two nights of pure cream
43:16Cream
43:17Yeah
43:17Of course it's dry in comparison
43:19It's been really nice to meet you all
43:21Yeah, 100%
43:22Cheers!
43:24Cheers!
43:26We've both done ourselves really proud
43:28And I think we've done this pub really proud as well
43:30I completely agree
43:33Time to find out what they've scored you
43:35The Lamb and Flag needs 30 to win
43:37Well, we've had a great evening this evening
43:39Erm, but we feel that the standard hasn't quite been there
43:41Like it has been through the rest of the week
43:43Erm, so for that reason we are scoring Lana and MartÃn a 14
43:47It was a great time
43:49Great atmosphere
43:52But they need to work on their food
43:55MartÃn and Lana
43:55Hold on, Andrea
43:58Let's let our hosts reveal who's topping up their takings
44:01CHEERING
44:03So in third place
44:07It's the Lana Flag
44:10Tony and Andrea scored MartÃn and Lana 12
44:13Giving them a total of 26
44:15In second place
44:18It's La Katina
44:19CHEERING
44:20In first place
44:22Hager
44:23CHEERING
44:24CHEERING
44:26I'm not bothered about him in last
44:28I feel really chuffed for the guys
44:30It's so lush
44:32Well done, guys
44:33Thank you
44:35Really happy to finish second
44:38I've had a great week
44:39It's been hard work
44:40But it's been well worth it
44:42Yay!
44:45It's so nice to win as well
44:47At the end of the day
44:48And we've got £1,000 here
44:50Hello, baby
44:52Arrivederci, Tony
44:54This is a song about a superhero named Tony
44:57It's called Tony's Thing
45:05It's called Tony's Thing
45:18Give Me, Give Me Dem them
45:19The exhaling out of Tony
45:21Hey! Hey! Hey! Hey! Hey!
45:24Hey! Hey! Hey! Hey dude
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