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00:00Table or two, let's go!
00:03Take three restaurants.
00:04Cheers.
00:05With years of professional experience.
00:08Are they all the same?
00:09Erm...
00:09Well, they better be.
00:10Ask each to cook three courses.
00:12Service. Let's go.
00:13Let's go.
00:14And get them to score in secret.
00:17On today's show, Curious Chemistry.
00:20We're bestest friends.
00:21Has there been an accidental, you know, friends that have, you know...
00:25I got the sense that they had had history.
00:27History, yeah.
00:27Kitchen friction.
00:28You want to give me a hand?
00:30You're up here doing absolutely nothing.
00:32Right?
00:32Go downstairs, please.
00:33Bless Lisa.
00:34She has hiding a million things on her shoulder.
00:37And controversial custard.
00:39It is a vegan custard.
00:40Then it's not a custard.
00:41Did you like it?
00:42No.
00:42Things were getting higher and higher and higher.
00:44As they battled to bag a £1,000 prize...
00:48It was cool for Halifax.
00:50Sorry, Halifax people.
00:57Today's professional competition is in Yorkshire,
01:00where Wallace and Gromit raise the profile of Wensleydale cheese.
01:04And one couple hoping to be the greatest this week
01:08are tonight's hosts Ben and Joe,
01:10chef and manager of The Barn in Huddersfield,
01:12which serves an eclectic range of posh nosh.
01:15Oi.
01:16Time to land here, mate.
01:18Do one.
01:18That's a warm welcome.
01:20The restaurant itself is very much Ben's personality.
01:24Very much so.
01:24It's just a bit cheeky, on the cheeky side.
01:26When it comes to the food, the food's as serious as it can be.
01:31Seabass steak, please.
01:32Table two.
01:33We both cook.
01:34We both do front of house.
01:36That's quite warm.
01:37Normally, in restaurants, in front of house and kitchen...
01:40Here to each other.
01:40Yeah.
01:41It's a scrap to the death.
01:42Out of kitchen.
01:43Out, out, out.
01:44You guys look pretty cosy, though.
01:46You an item?
01:47No, we're not a couple.
01:48We're best friends.
01:49We've been mates for years.
01:50I think I've asked Joe to marry me twice on drunken nights.
01:53And hopefully, if we win that money,
01:54I've said my heart's going towards the...
01:56Towards the wedding year.
01:57That's your future sorted.
01:59What's the plan for tonight?
02:01Very much romantic food.
02:03I like to sense a bit of love on a plate.
02:05It's got Barry White in my head, then.
02:07You've got Barry White in your head?
02:08Yeah!
02:09Yeah!
02:11First up, dessert.
02:13Mr Jam Roly-Poly Man with custard anglaise.
02:17A custard's a custard,
02:18and anglaise is something completely different, but anyway...
02:22Did I miss something?
02:24Oh, I can just see which way the night's going to go already.
02:26Meet our next restauranteurs.
02:28Lisa's favourite job is polishing all these bottles.
02:31I know.
02:31Chef Brian and front of house Lisa,
02:33long-term partners and owners of street food bistro Disco Kitchen.
02:41Disco Kitchen is an eclectic mix of different gastronomies
02:44from different locations in the world.
02:47Brian, how long's this pizza going to be?
02:49That'll be about a couple of minutes, Lisa.
02:50I would definitely say that I'm Brian's long-suffering partner.
02:54Right in the middle of the window?
02:56No.
02:56Right, just no.
02:57I am demanding.
02:58I am borderline obsessive.
03:01If I put it here...
03:02That looks absolutely horrendous.
03:05We do argue because I've moved a chair,
03:08or because I've moved a table, or...
03:10That matters.
03:11Yeah, yeah.
03:12OK.
03:13Been a while last night since y'all did them.
03:15And what's the winning philosophy?
03:17Always make sure that you are the best that you can be today,
03:20because tomorrow's a dinner day.
03:22It's exhausting.
03:22It's exhausting.
03:23Being with him, being around him.
03:25In the kitchen, the hosts are whipping up their fancy custard.
03:29Vanilla pods are really expensive at the moment, aren't they?
03:31They'll be selling on black market.
03:33Gives a fiver.
03:34Gives a fiver for your pods, love.
03:36Yeah, all right, whack them in the milk before anyone sees.
03:39He heats through before straining into an egg yolk and sugar mix.
03:45Then returns to the hob.
03:47Custard anglaise as well, not just custard.
03:51Fancy custard.
03:52Meet our final professionals of the week,
03:54chef and owner Simon.
03:56I know it needs to be another crumpet.
03:58And his front-of-house manager, Sakina.
04:00Here we go.
04:02Who runs Scandi-inspired restaurant.
04:04Fint.
04:05We like a nice Nordic Scandinavian feel.
04:07The food is a little bit fancy, you know, and it's fancier than the norm.
04:11That's your pan for do with banana.
04:13Although we're not a vegan restaurant,
04:14the menu's always designed around the idea of making sure
04:17that people are able to come in and just order something
04:19without having to worry about if that dish is going to kill me.
04:21Exactly, exactly.
04:22Seems sensible.
04:23And I'm sensing a strictly working relationship here.
04:26We're not a couple.
04:27We're not a couple.
04:27We're not a couple.
04:28We're not a couple.
04:28It's a working relationship.
04:29And you are lovely, Simon.
04:31So are you.
04:31If I was otherwise inclined, I wouldn't have a chance.
04:35I'm not pretty enough.
04:36Don't be so hard on yourself.
04:37In the kitchen, the roly-poly's in full swing.
04:40Ben flattens his suet pastry before adding his key ingredient.
04:45We're jamming.
04:46We're jamming.
04:47We're jamming.
04:48We're jamming.
04:48Hope you like jamming too.
04:51Nice rolling.
04:52Bob Marley would be proud.
04:53So wrap it in this so it steams it.
04:56Keeps all the air inside.
04:57It keeps it nice and moist.
04:59And it's into the oven.
05:01Thousand pounds, baby.
05:03On to the main.
05:05Rump steak with pepper sauce, Hasselback potatoes and carrots.
05:09I would probably want to be asked how my steak cooked.
05:14Well, my cuisson.
05:15Pardon?
05:17The way I prefer my piece of rump to be cooked.
05:20Is what?
05:21Cuisant, you see?
05:22The different variations of...
05:24He's just showing off, isn't he?
05:26So, cooking steaks to order?
05:28Tonight I'm going to be really stubborn and I'm going to be telling them
05:30I'm cooking the steaks how I would like them to be cooked.
05:33I'm going to be cooking them pink.
05:34It will be the best thing they've ever had.
05:36If you say so, Ben sears the steaks before leaving to rest.
05:41He'll cook them in the oven before serving.
05:43So, when I kiss a woman, I like to kiss them low and slow.
05:47That's how we're going to cook our steaks tonight.
05:49Right!
05:50On to the pepper sauce.
05:52To fry shallots and garlic, he adds white wine and cooking brandy.
05:55Do you know what?
05:56I hope that peppercorn sauce is spicy enough.
05:58It's certainly full of peppercorns.
06:00We've got green peppercorns.
06:02Very flavoursome.
06:03We've got your traditional black peppercorns.
06:04And we put some pink peppercorns in there.
06:06Tends to be more floral.
06:08But it's smelling beautiful.
06:10Like that aftershave you buy in the pound shops.
06:12Classy.
06:13To finish, plenty of cream and some gravy browning for colour.
06:17How's it taste?
06:18Every time.
06:20That works.
06:21Yeah.
06:22Great.
06:22They'll serve with Hasselback potatoes and carrots later.
06:26Finally, the starter, King Scallops with grumpy Thermidor sauce.
06:32Why grumpy?
06:33What's going to be grumpy about the Thermidor sauce?
06:36Over to you, Ben.
06:37This is my famous Thermidor sauce made with dill.
06:41Beautiful herb.
06:42However, it's a pain in the butt to prepare.
06:44And when I'm having to do stuff I don't want to do, I get grumpy.
06:48Don't we all?
06:49He adds the chopped dill to fried shallots along with cooking brandy, wine and cream.
06:54A bit of mustard, more dill, and it's done.
06:56Look at that.
06:59Thermidor sauce.
07:00On to the scallops.
07:01Love scallops, love Thermidor sauce together.
07:04Yeah, sounds delicious.
07:05Oh, fishmonger's arrived.
07:07Morning, Ben, you all right?
07:07What have you got for us today?
07:09Large hand-eyed skin scallops.
07:11Yeah, I tell you what, that's the winning dish right there.
07:13That scallop there alone's worth £1,000.
07:16That'll be 50 grand then, please, Ben.
07:19Yeah, good luck.
07:20Take care.
07:20In the kitchen, they clean up their shellfish.
07:23Looking at the size of these, we're probably going to serve one,
07:25and then we're going to sell the rest of them on the black market to our chefs
07:28to make some more money.
07:30They'll fry the scallops before serving, so for now, that's the food prep done.
07:34Prep's gone really well.
07:35Can't wait to meet our guests.
07:37Let's get the show on the road, Jo.
07:38Yeah.
07:39Let's go.
07:39Thoughts about the venue, guys?
07:41Bit pubby.
07:41Like a country gastropub.
07:44It's not a pub.
07:45It could be a...pub.
07:47It's not a pub.
07:48I think it's a pub.
07:49It's not.
07:50And after a quick change, they're ready to welcome their first guests.
07:54Chef Simon and front of house manager Sakina.
07:57Totally, it's a bit weird.
07:59Oh.
08:00OK.
08:02Hi.
08:02Hello.
08:03How are you doing? Are you all right?
08:05Hi.
08:05I'm Ben.
08:06I'm Sakina. Pleasure to meet you.
08:07Pleasure to meet you too.
08:08Oh, sorry.
08:09Simon.
08:10Hello, Ben.
08:10Hi, Jo.
08:10Hi, Jo.
08:11Hi, Jo.
08:12This is called a Breaking Blue.
08:15OK.
08:15I've always been about pink and blue in my colours, so you've got it there in addition.
08:20Next in, Chef Brian and partner Lisa.
08:23Looks lovely.
08:24Not sure Brian agrees.
08:26Hi.
08:27Hi, I'm Jo.
08:28Oh, I'm Lisa.
08:29I'm too bad.
08:29Brian.
08:30Oh, hi, Brian. I'm Ben.
08:31Nice to meet you, Ben.
08:32Nice to meet you too.
08:32Come on through.
08:33This is called a Breaking Blue.
08:35So, what's in it?
08:36Tequila?
08:36So, it's a mezcal tequila, very smoky.
08:38Mm-hmm.
08:39Yeah, and it's got blue curaco.
08:41I'm sorry?
08:41Is that how you pronounce it?
08:43Curaco.
08:43Curaco.
08:44I call it curaco, yeah.
08:45Oh, OK.
08:45It's a curaco.
08:45Yeah.
08:46Now, we're not going to have a fight about curaco, are we really?
08:49It's curacao, isn't it, Lisa?
08:51C-c-kay-o.
08:52Oh, dear.
08:53Cheers.
08:56Hi-bye.
08:57Hi-bye.
08:58Hi-bye.
08:58Hi-bye.
08:58Hi-bye.
08:59Coming up, foodie footwear.
09:01Would you not normally ask for the cooking of the meat?
09:03If you order your steak more than medium well, I would bring in my trainer instead.
09:07And noble name-dropping.
09:09I'll cook dinner for Princess Diana, the Queen, and it just becomes the white noise.
09:14Ridiculous that he just did that.
09:15It's just Princess Di and the Queen.
09:17He's got a little bit more ego and a bit more to prove.
09:26It's night one of our professionals competition in Yorkshire.
09:30Cheers.
09:31Where three restaurant owners are competing to throw the best dinner party.
09:35And tonight at the barn, Chef Ben and front of house Joe are hoping to impress their guests
09:40and bag the £1,000 prize.
09:43While Ben gets to work on the starter...
09:46I've never seen scallops so big.
09:48..the others are taking their seats.
09:50It's very pink.
09:51Who's in charge of the decor?
09:53So, this is entirely Ben's personality.
09:56The house is the same.
09:57Pink, purple are his perfect colours.
09:58Lots of character.
10:00Yeah.
10:00Lots of identity.
10:01Lots of personality.
10:03So, these scallops are so huge.
10:05Are they just going to take a little bit longer than normal?
10:07Yeah, no worries.
10:09Yeah, no problem.
10:09He ladles out the Thermador sauce.
10:12Then on go the scallops.
10:14PHONE RINGS
10:15Beer, beer, let's begin.
10:18Et voila!
10:19King scallops with grumpy Thermador sauce.
10:25Why did you decide to put a Thermador sauce with a scallop?
10:27I mean, everyone just cops out and does a pure mint puree.
10:30We thought we'd do something different here.
10:32The colours are really nice.
10:33Exactly.
10:33So, for me, as you can see everywhere, it's all about colour.
10:35As I've got further into the dish, I'm enjoying it more.
10:38Mmm.
10:39Yeah.
10:39The flavours are really, really subtle.
10:41Those scallops were incredible.
10:43Wherever they got those from were really lovely.
10:46It was well done with skill, with love, and it was tasty.
10:50Yeah, it was.
10:51What's the grumpy bit then?
10:53My ex-girlfriend used to call me a grumpy donut,
10:55and then my customers call me grumpy.
10:57They'll ring up and say, you know, he's grumpy there tonight,
10:59you know, is he cooking?
11:00So, it's stuck with me.
11:02So, your nickname's grumpy, but you're clearly not that grumpy.
11:05So, what does make you grumpy?
11:07Customers, I suppose.
11:09You know.
11:09We used to do a steak night on a Thursday night.
11:11So, when you book a table for a steak night,
11:14I presume you're coming for a...
11:15Steak!
11:16My kitchen's tiny, but it's really noisy.
11:18So, when I'm shouting and effing and blinding,
11:20people can't hear me.
11:21They can't hear me out here.
11:22Joanna comes over and says,
11:23I'll just let you know there's a vegan in.
11:26So, I say, what vegan comes to a steak night,
11:30not realising the music had stopped,
11:33the fan had gone off,
11:34and the whole restaurant was looking at me like that.
11:37I'm sure he's a normal, of a generation chef.
11:41He's a chef.
11:42He's a chef.
11:42He's about hot-headed.
11:43He's a chef.
11:44So, he's a chef, then.
11:45If you're all finished, we'll get all this cleared away
11:47and we'll get ready for the main course.
11:49First course down and, yeah, feeling great.
11:51Feeling really good.
11:52On to the main.
11:53Here's our beautiful steaks.
11:54I'm just going to finish them off now
11:56in a little bit more heat.
11:58In go the steaks and out come the Hasselback potatoes.
12:02He dishes out the pepper sauce with whole peppercorns.
12:05On go the greens, the carrots,
12:07and how's that steak looking?
12:09Absolutely beautiful.
12:11They're going to love this.
12:11I know it.
12:12If they don't, they're in the taxi.
12:14Via, via, via, via, tabula two, let's go!
12:18And there it is, rump steak with pepper sauce,
12:21Hasselback potatoes and carrots.
12:28It's so good.
12:29Oh, bless you.
12:30Would you not normally ask for the cooking of the meat?
12:33I have a thing on my menu that says,
12:35if you order your steak more than medium well,
12:37I will bring in my trainer instead.
12:39That's more of a chef's perspective
12:40rather than a front-of-house dinosaur.
12:43For me, I would love to be asked,
12:45but on the receiving end, it's really nice.
12:48That beef was astonishing.
12:51The chef gave it to me how he thought it should be done.
12:54There's a confidence in that.
12:55The jus is slightly too reduced for me,
12:57and I would have blitzed the peppercorns down into a pulse.
13:01Oh, really?
13:01The pepper sauce, there were so many peppercorns in it.
13:05Actual peppercorns?
13:06Actual peppercorns.
13:07Actual peppercorns that got stuck in my throat.
13:08With mixed reviews on the main,
13:10Simon wants to find out about the host's relationship.
13:13So, what is this?
13:14Are you together together?
13:15Because...
13:15We're bestest friends.
13:17Bestest friends.
13:17Oh, nice.
13:19I love it.
13:20I love you.
13:20So, how long have you known each other?
13:22Yes.
13:22Has there been an accidental or...
13:25LAUGHTER
13:25..you know, friends that have...
13:27They have.
13:27You've obviously forgotten about it.
13:29Oh!
13:31I have a very good...
13:32I have a very good memory.
13:33It was a cold, dark night.
13:36Yeah, they've obviously got undeniable chemistry.
13:38Yeah, I got the sense that they had had history.
13:41History, yeah.
13:42Yeah, let's move on.
13:43We don't really know much about you guys.
13:44Can we presume you're your husband and wife,
13:46boyfriend, girlfriend...
13:48We just work together.
13:49I'm Simon's front of house.
13:50OK, sure.
13:52He's the owner of the business and executive chef, as it were.
13:56I thought she was the boss.
13:58Yeah.
13:58I thought she owned the business, Simon was the head chef,
14:00and it was really that demographic.
14:03I think he means dynamic.
14:04So, not husband and wife...
14:06We've been together forever.
14:08Yeah, well, we met when we were 17.
14:10Do you get the chance to get any time apart from each other?
14:13Because if you're working and living together...
14:14It more than has its challenges.
14:16You know, I am exacting.
14:18I'm borderline obsessed.
14:21About standards.
14:22I live 24-7 and work 24-7.
14:24Yeah.
14:25You know, I don't think I could handle you 24-7, Joe.
14:27Two days a week is enough for me.
14:29I worked high-end restaurants, cooked dinner for Princess Diana,
14:33for Bill Clinton, the Queen.
14:35I used to be Simon Cowell's personal chef.
14:38Blah-dee-blah-dee-blah.
14:39And it just becomes white noise.
14:41I mean, that was ridiculous that he just did that.
14:44It was just Princess Diana and the Queen.
14:47Yeah, Simon Cowell's private chef.
14:48But none of that matters because it's all white noise.
14:51He's just...
14:52He's a...
14:53I've met a million Bryans before.
14:55He's got a little bit more ego and a bit more to prove.
14:59Two winning courses down.
15:00Job's a good one.
15:01We've got it in the bag.
15:02It's not one yet.
15:04You've still got dessert to go.
15:05He dishes out a small puddle of custard onto a plate.
15:08On goes the roly-poly and...
15:10Oh, jam from a jar!
15:12For your beer, let's have it in.
15:15And dessert is good to go.
15:16It's Mr Jam Roly-Poly Man with custard.
15:20The thing about Jam Roly-Poly Man,
15:22sometimes I do little late-night drop-offs to certain ladies
15:25that would ring up for wanting an after-hours...
15:30If you wanted a late-night roll, here's your...
15:32Here's your roly-poly man.
15:34It's a pretty niche service.
15:36When I read it, I thought it was going to be soggy.
15:40Stodgy.
15:40It's crispy, and it's not, and it's crispy.
15:42And lovely!
15:43Have you made your own raspberry jam?
15:45I didn't want to stress myself out.
15:46It's a French one.
15:47Yeah, I know it.
15:48Yes, you know it.
15:49I loved how spirally it was, and it was crispy.
15:52It's so made through.
15:54But that jam almost was the best bit,
15:55and the fact that I know he didn't make the jam
15:57is a little bit annoying.
15:58It absolutely, for me, needs to be just drownded in custard.
16:02Yeah.
16:02I think he's tried to refine the plate a little bit.
16:05You want some more custard, eh?
16:07LAUGHTER
16:10There you go!
16:14Scores out of 20, please.
16:16Amazing food.
16:17Amazing food, amazing ingredients.
16:19I would come back.
16:20They made us so welcome.
16:22We've had a great time.
16:24Food's been delicious.
16:25There's been a few little things, but on the whole, I'd say...
16:28I think we'll go...
16:29Solid 16.
16:30But it wasn't perfect.
16:32So, for us, it's going to be a 15.
16:36So, the barn has laid down the gauntlet with 31 points.
16:45It's the second day of the professionals' competition,
16:48and we're in Halifax with Brian and Lisa from Disco Kitchen.
16:52Tonight we're going to be serving fun, fresh and tasty food.
16:55It's more street food-esque. It's more relaxed.
16:58Welcome to the disco.
17:00Thanks very much.
17:01What's everyone expecting?
17:02It could be a country pub somewhere.
17:04No.
17:05It could be a trendy little bistro somewhere.
17:07No.
17:08It could be, you know, a street food place with loads of crazy music.
17:11Wow! Spot on!
17:12I think it's going to be a bit of a curveball.
17:15I think it's going to be, like, weird food.
17:18Weird like a runny hen's egg on a wild garlic velouté.
17:22That's a thick soup to you and me.
17:24It's the time of year, you know, for the next month or so,
17:26everyone's going to go wild garlic crazy.
17:28And now I am, and so is Brian.
17:30The smells around here are incredible.
17:32If you like garlic...
17:34Right, enough of that!
17:35Listen, you don't see velouté on many menus at all these days.
17:39So, yeah, that's definitely his classic point coming through.
17:41Back at the stove, the wild garlic goes in the pot
17:45before Brian makes a start on the roux for his velouté.
17:48Salted butter into a warm pan.
17:51Always using a wooden spoon.
17:53Oh, why's that?
17:55Why? I don't know why.
17:57Right, then.
17:57To the melted butter, he adds flour.
18:00Just going to cook that out for another minute or so.
18:02Before adding stock, double cream,
18:05then blitzing in the wild garlic.
18:07And on to the eggs.
18:08The pressure's on for a soft, really boiled egg.
18:10Yeah, they're not easy to do.
18:12Yeah.
18:13Deep pan, so the egg's got lots of room to breathe.
18:15Bit hard to breathe in boiling water.
18:18They're cooled, peeled and wrapped in sausage meat.
18:22So, in fact, they're Scotch eggs.
18:24This process is called panning.
18:26I'll probably get beaten up for that pronunciation,
18:28but I'm a northerner.
18:30Panning is a French culinary term for dipping in flour, egg and breadcrumbs.
18:35He'll deep fry them before serving.
18:38They're also adding a parmesan tuile,
18:40and Lisa's braving the kitchen for the first time.
18:43Done, chef.
18:44Thank you very much.
18:44Is that OK? Is that to your standards?
18:46Well done, no. Great.
18:47One, two, three, four, five, six, please.
18:50Yes, chef.
18:51Have you finished yet, Lisa?
18:53Yeah, I think so.
18:54Are they all the same?
18:56Erm...
18:56Well, they better be.
18:57The one on the end's a bit small.
18:58Well, that's got half the amount to that,
19:00and that and to that, so...
19:02Well, no, let's just...
19:03I'll bake them and we'll see.
19:05Once baked, they'll be served on top of the egg,
19:08so it's on to the main.
19:10Burger on the dance floor.
19:11Garlic bread burrito, poutine and Steve Jobs slaw.
19:15A lot can go wrong with a burger.
19:17Oh, yeah.
19:18Is he going to mince his own?
19:19Is he going to make his own patty?
19:20Has he brought it in?
19:21They look brought in, for sure.
19:23We're going to be creating the miniature burger.
19:26So you need to turn big patties into little patties.
19:29Pulling it and squeezing it in...
19:31Pulling it and squeezing it?
19:32Inwards, yeah.
19:33Pull it and squeeze.
19:34Pull and squeeze.
19:35Pull and squeeze.
19:35Oh, the old pull and squeeze.
19:37I love that dance move.
19:38Now we'll put them back in the fridge and let them relax,
19:40and then ten minutes before we're going to...
19:42Relax in the fridge?
19:43Relax, yeah.
19:43Nothing more relaxing than being in the fridge, believe me.
19:46Are you sure you know what you're doing?
19:48I've forgotten more than you know.
19:49Charming.
19:50He'll cook the burgers later, so it's on to the Steve Jobs slaw.
19:54Maybe Steve's the pot wash guy, and that's his job.
19:57Chopping slaw.
19:58Maybe.
19:58Not sure about that.
20:00You okay?
20:00Yeah.
20:01You're doing a good job, actually.
20:02I was doing a good job.
20:02I have chopped an onion before.
20:04Brian chops some cabbage and combines with the onion.
20:07A bit of Steve Jobs slaw.
20:08I'm guessing that's apple coal slaw.
20:10Oh, because it's apple coal.
20:13It's apple coal.
20:13I've got that now.
20:14Huh?
20:14Apple?
20:15To be honest, I've only just got that as well.
20:17In goes apple sauce, mustard, horseradish, raisins and parsley.
20:22Right, shall we leave it?
20:24They'll dress the coleslaw later and knock up the burrito and poutine before serving.
20:29Onto dessert.
20:30Chocolate and Seville orange taut with candid zest.
20:34Classic.
20:35Classic, yeah.
20:35Again, very French.
20:37He starts by rolling out his pre-made short crust.
20:40I'm hoping that all the way through it is exactly the same thickness of pastry.
20:44Hope so too.
20:45It goes into blind bake.
20:47You know, don't want it to be too hard, but you don't want it to be too soft.
20:49You don't want it soggy, do you?
20:51What's the verdict?
20:52Yeah, very happy with that.
20:54To cream, butter and chocolate, he adds orange liqueur before heating in a bain-marie.
21:00I'll wait for that. Doesn't that smell good?
21:03Smells great.
21:04It goes onto the pastry and is left to set.
21:07He'll serve with creme fraiche and candid zest later.
21:10So for now, that's the food prep done.
21:11As an entire meal, I just don't know how these things go together.
21:15They don't.
21:16It's soup, burger and a tart.
21:19You're calling it a tart?
21:20They've called you a tart though.
21:23The final table touch-up and they're ready to welcome their first guests.
21:27Last night's hosts, Ben and Jo.
21:30Hi.
21:31Hello.
21:32How are you?
21:32How are you?
21:33Nice to see you.
21:34Do you think you've got enough balls?
21:35I think you can never have enough balls, can't you, really?
21:38So much room for more?
21:39Yeah.
21:39Bit of a fun vibe and relaxed.
21:42Yeah.
21:43Totally, totally.
21:43There's no rules here apart from be respectful.
21:45Well, that's one rule.
21:46Hello.
21:47Hi.
21:48And here are Simon and Sakina.
21:50And you.
21:51And you.
21:52And you.
21:52Welcome to Disco Kitchen and here's to a great night.
21:55Cheers.
21:57Coming up, green-eyed girlfriends.
21:59I've thrown a few pints over his head on the concierge dance floor.
22:02Have you?
22:03There might be a few more tonight after today.
22:06And in decent proposals.
22:07I would like to ask you, would you make me the honour of being my number one?
22:12Woo!
22:13Yeah!
22:20It's night two of the professionals competition in Yorkshire.
22:23Cheers.
22:24Cheers.
22:25Where long-term partners Brian and Lisa are hosting two other duos at their restaurant,
22:29Disco Kitchen.
22:31Upstairs, Brian's deep-frying his scotch eggs.
22:33How long's it going to be?
22:34As long as it takes.
22:35As long as it takes.
22:36There you go.
22:37Elise, can you just wipe any dirty finger marks off these balls?
22:40Yes, chef.
22:41Good job, Lisa.
22:43Downstairs, the others are checking out the venue.
22:45I can see Brian gets behind here on his decks.
22:47You're giving him some of that.
22:50When I turned up, it wasn't the restaurant I expected.
22:53It was cool for Halifax, I think.
22:55What are you saying?
22:56Sorry, Halifax people.
22:58Beautiful.
22:58Love it.
22:59Absolutely love it.
23:00It was really nice.
23:01Back in the kitchen, let's have a look at those eggs.
23:04This is make or break.
23:05It's a soft, runny, boiled egg.
23:07And if it's not, I'm in the doo-doo.
23:10I'm happy with that.
23:11They go in with the velouté and are topped with a parmesan crisp.
23:15I've just realised I haven't put soup spoons out.
23:17Have you done it now?
23:18Shall I run down and do it?
23:19Yeah, of course.
23:20Sorry.
23:20You can't serve the food before the quarter.
23:22Yes, chef.
23:23And there it is.
23:24A hen's egg with wild garlic velouté.
23:28Thank you very much.
23:30Honest feedback to myself is most welcome.
23:34Right-o.
23:37It's super delicious and not what I expected as a velouté.
23:41It's absolutely beautiful.
23:42As a starter, I would just bring it a bit, a bit, a bit big.
23:45From the menu description, that is not what I was expecting.
23:49I thought it was really tasty.
23:50I really enjoyed it, yeah.
23:52Beautiful.
23:52Beautiful.
23:53Fabulous colours, flavours, but it was very filling for a starter.
23:56Those parmesan crisps, they're so lovely.
23:59Did you actually use the parmesan crisps that I did?
24:02No, no, you mean he's not normally involved at all.
24:05Not my habitat at all.
24:06I didn't even know where to stand.
24:08I was so awkward.
24:09I felt really awkward.
24:10I didn't know where to stand.
24:11Because it's his domain.
24:12And has he been bossing you around?
24:13You know what?
24:14He's been really, really nice to do.
24:16Like, yeah.
24:17Are you sure about that?
24:18Yeah.
24:18Well done.
24:19Do you want some water?
24:20Do you want some water?
24:20Sorry to interrupt.
24:21Yeah, yeah, yeah.
24:22Yeah.
24:24Well, that didn't last long.
24:26What's that?
24:26We're talking about you.
24:30No, I'm not listening.
24:32I think the impression I got tonight, it was quite a stressful service.
24:35There's just so much passion and so much desire to get it right.
24:39Yeah.
24:39It just throws you completely awry.
24:41Moving on...
24:42So why is it called Disco Kitchen?
24:44The discotheque was one of the first environments
24:48where different classes of people, different cultures of people
24:52rub shoulders with one another.
24:53So the word disco, to me, means a collective mix of something.
24:57Gastronomy is from different parts of the globe.
24:59Yeah.
24:59So that was the interpretation.
25:01So, yeah, it's something that doesn't make sense,
25:03but if it makes sense to you, Brian, that's what it is.
25:07Disco Kitchen, to me, should have roller girl.
25:10Scooting around the place and having a little bit of...
25:12They could do some great roller girl things here, couldn't they?
25:16I thought it was well-received.
25:17Did anybody dislike it?
25:18No.
25:19So that's my opinion.
25:20Law of Average has suggested it was a winner.
25:21Onto the main and there's plenty to do.
25:24So we're serving a selection of some of our best sellers, basically.
25:27He starts with his garlic bread burrito before moving on to his poutine.
25:31Traditionally, in Canadian poutine, you would have curds.
25:34But this is fleur de latte, which is a bit of a posh mozzarella, really.
25:38Next up is teeny tiny burgers.
25:40I'm getting confused with all these buns, everyone.
25:43Pardon?
25:44Nothing.
25:45Do you want me to give you a hand or not?
25:48I'm conscious of our guests.
25:49You're up here doing absolutely nothing.
25:52Right?
25:52Go downstairs, please.
25:54And just to do...
25:55Run the service.
25:56Yep.
25:56All right.
25:57See you later.
25:58Bye.
25:58Bye.
25:59All right, Brian.
26:00Keep your hair on.
26:01Yeah.
26:02I think he's best left by himself.
26:05Oh, OK.
26:05All right.
26:06Yeah.
26:07He's having a little moment, yeah.
26:09Bless Lisa.
26:09She had a smile that was hiding a million things on her shoulder.
26:14Now on his own, Brian puts the finishing touches to his burgers.
26:18Mmm, cheesy.
26:19Before dressing his apple coleslaw, and it all gets served up on...
26:23Ooh, an old record.
26:25It's a bit of theatre, it's a bit of fun, and I'm hoping that they get it.
26:29We'll soon find out.
26:31There it is.
26:32Burger on the dance floor.
26:33Garlic bread burrito, poutine and apple slaw.
26:36I don't want to eat it.
26:38It just looks too good.
26:39Too pretty.
26:42Eating off the record, it's freaking me out,
26:45because as a child, you always got told,
26:46don't scratch a record.
26:48For me, I can see there's so many different elements in here,
26:51and you...
26:52My question...
26:52Sorry to drop.
26:53My question to you is...
26:56In your own time, Philip?
26:58Does that work?
26:59How do you feel?
27:00I feel that's great.
27:01I'm sat down in my dining room for the first ever time.
27:04Yeah.
27:05And I've eaten the burrito, and I don't like it.
27:07I think I may have misheard that.
27:09I don't like it.
27:10It's probably the worst thing on the plate.
27:12That's opened the floodgates.
27:13That weird garlic bread burrito.
27:14Even Chef wasn't happy with it.
27:16Yeah.
27:16I said, well, why have you served it?
27:18He didn't taste it, did he?
27:20There's a lot happening on there, lots of flavours.
27:22My mouth didn't know it's coming and going.
27:24Too busy.
27:24Too complicated.
27:25Your Canadian little dish here.
27:27You don't see it.
27:29It's delicious, but it's not curd and chips.
27:32Yeah, good point.
27:33Yeah.
27:33Just call it cheesy lovely gravy chips.
27:36He's essentially selling cheesy chips with gravy as poutine,
27:40and it's not.
27:41It's cheesy chips with gravy.
27:42Just say what it is.
27:43Yeah!
27:44With the main course causing confusion,
27:46then wants to find out more about the host's relationship.
27:49Under pressure as a couple, how do you cope with things?
27:51I've learnt to not take it personally when he's, you know, on one.
27:56Kicking off.
27:57Have you considered swapping rolls?
27:59No, I just, I wouldn't want to.
28:01That would help you so much.
28:02There was an incident on Saturday evening.
28:05We were, we were at it.
28:07I'm sorry?
28:08No, I don't mean it.
28:09That's like the reason.
28:11Easy now, Chef.
28:13The only thing they're going to do by swapping rolls is benefit from it.
28:15They will understand how each other works.
28:18It should be that in any business.
28:20On to dessert then, and Brian's dividing up his chocolate taut.
28:23Ah!
28:24What's the matter?
28:25One side of the tart is about three mil,
28:28and this side is four mil.
28:30Nobody's going to know.
28:31I know.
28:31I know.
28:32I know.
28:33I know.
28:34And now I know.
28:35On goes a blob of creme fraiche and candid orange.
28:38Are we going?
28:39Yes.
28:40Easy.
28:41I'm doing it easy.
28:44And there we have it.
28:45Chocolate and Seville orange taut.
28:50When I saw that, it was a piece of art.
28:53Oh, Ben.
28:54That's absolutely beautiful.
28:55That's so lovely.
28:56Give up.
28:56You're getting me waffling in a minute.
28:58It's really delicious, Chef.
28:59It's immense.
29:01It's really immense.
29:01Super balanced.
29:02It was really well made.
29:04The candied oranges were delicious.
29:06It was like we're in a different restaurant.
29:07A different restaurant.
29:07It's like we're in France, you know?
29:09And we're waiting for a little espresso to come with a glass of water.
29:12I'll forget it.
29:13I think our host must have some disco stories.
29:16You've named your empire from it.
29:18I've thrown a few pints over his head on the dance floor.
29:22Have you?
29:23When we were, like, 18, 19, yeah.
29:26When you caught him?
29:27He was a bit of a one with the...
29:30Was he?
29:30In my mind, we'd officially finished.
29:33As I was talking to another female.
29:35Got a few pints running over his head, yeah.
29:37There might be a few more after today.
29:40But...
29:41Look at your curly, wily hair.
29:43It's like someone out on the Mondays, isn't it?
29:46You know?
29:47Yeah.
29:48That's Alan Davis, isn't it?
29:50Of course, please.
29:51I had a great night tonight.
29:52For me, unfortunately, the food just didn't quite meet my expectations.
29:55Because Brian was clearly so...
29:59..in the moment, I think it impacted them both and the night.
30:03For me, it didn't flow very well.
30:05It wasn't consistent.
30:06And for that reason...
30:07And for that reason...
30:08We're going to give them...
30:09We're going to give them...
30:09..13.
30:10They're lovely, lovely people, but the food just didn't quite hit the mark.
30:14So, for that reason, I think we've agreed.
30:16Going to give it...
30:17..12.
30:18Oh, dear.
30:19So, Disco Kitchen are bringing up the rear in last place with 25 points.
30:28It's the final day of the professionals' competition in Yorkshire
30:31and the turn of Simon and Sakina to host at their Scandi-inspired restaurant,
30:35Fint, in Leeds.
30:36How are you feeling about tonight?
30:38I'm quietly confident that we'll do really well.
30:40I'm probably not as quiet, but I'm confident.
30:43Oh, I'm both.
30:44Going on the first night and then after our night has finished,
30:49I'm slightly worried.
30:50Personally, I think we're in the lead and I think our night was better than last night.
30:55Yeah.
30:55You are in the lead, but it's all to play for.
30:58The hosts are kicking off their night with sweet potato and lentil soup
31:02with Borodinsky bread.
31:04You love soup as a starter.
31:05I think soup is the greatest invention to mankind.
31:08I can't like soup as a starter.
31:10Come on, Sakina, give us the hard sell.
31:12Tastes like a version of curry sauce which you'd get maybe at the fish and chip shop.
31:16Thanks for that.
31:18Sakina's normally front of house, but today she's helping in the kitchen.
31:21So we've got our own curry spice.
31:23Carraway seeds, pink peppercorns, some fenugreek ginger.
31:27In go lentils and green chillies.
31:30It's a soup at the end of the day.
31:31One you have to have on the menu to keep grandma happy in the corner.
31:36Look at that.
31:36Look at that.
31:38The sweet potato is sliced and added to the mix with veg stock.
31:42Wow.
31:42Smelling delicious.
31:44Once boiled, it's in to blitz.
31:47That's it then, simple.
31:48Done.
31:48It'll be served later with his sexy bread.
31:51It's on to the main.
31:53Sweet and sour dilt lamb shank, roasted celeriac, broncal and cavalo nero and pumpkin seed cream.
32:00That, to me, sounds Scandinavian.
32:04I don't know what he's trying to do there.
32:06It's not like a Chinese sweet and sour, but this Swedish version, you're getting the sweetness just from the lamb
32:11itself.
32:12For the lamb base, they add mixed vegetables to a pot with seasoning and in go the shanks.
32:18We're using Utica.
32:20I'm sorry?
32:20It's acetic acid.
32:22If you enter into a chippy, this is what they've got on the counter, but they've put some caramel colouring
32:26into it, so it looks like malt vinegar.
32:29Interesting.
32:30It's potent, isn't it?
32:30Yeah, it's potent.
32:31A splash of water and it's on to the heat.
32:34The presentation, I know, will be small, very, very precise.
32:38You say that, how do you make a lamb shank small?
32:40Looks like he's pulling the meat from the bone.
32:42I'm going to have to take off some of the skin.
32:44Whistly bits, so it's a bit nicer to eat.
32:47Onto the broncal.
32:49Broncal?
32:49Have you heard of that?
32:50I have, but I don't know what it is.
32:52Helpful.
32:53Simon?
32:54Strictly speaking, it just means brown cabbage, but it's much nicer than the name suggests.
32:59First job, slicing cabbage.
33:01Come on, put your back into it, Sakina.
33:03Give it a bit of heft, girl.
33:05Can't do it!
33:07It's like you've put cabbage in a pan before.
33:10In go mixed spices and a caramelised vegan butter.
33:15And it's on to simmer.
33:17Next, the cavallonero and pumpkin seed cream.
33:20There's flavours that are going to be fighting.
33:22There's a lot of fighting.
33:22So there's a scrap.
33:23There's a scrap right there in that dish.
33:25The cavallonero is boiled before it's dumped into ice.
33:29It's like Scandinavian cabbage.
33:31Go from your sauna, jump into the frozen lake.
33:34Yeah, I can see it now.
33:36A quick squeeze and it's into the blender with herbs, pumpkin seeds and olive oil.
33:43Good-o.
33:44He whacks a whole celeriac into roast.
33:47Then it's time for dessert.
33:49Rhubarb and apricot crumble with sunflower seed custard.
33:54Rhubarb, brilliant.
33:55There should be lots of flavour, lots of colour in there.
33:57Sakina precisely slices the rhubarb.
34:00It's like five centimetre.
34:02It's on to a bed of tarragon and smothered in an orange syrup.
34:05What's not to love?
34:06What is not to love?
34:07What's not to love?
34:08Then it's into roast.
34:09Custard again.
34:10That was Monday nights.
34:12Yeah, a battle of the custards.
34:13Ours is very different, so I'm glad we're not replicating anything that's been done already.
34:18Well, you don't often see seeds and oat milk in custard.
34:21So we've got a vegan custard because we like our menu to be accessible.
34:24In go sugar and vanilla syrup.
34:25Funky chicken.
34:26Very nice.
34:27Sunflower seed custard, so we'll be picking seeds out of our teeth when we're chomping away.
34:33Hopefully not, as it's all blended and sieved.
34:36Happy with that, Chef?
34:37Absolutely.
34:38Winning custard.
34:39They'll add the short red oat and seed crumble before serving, so for now, that's the prep done.
34:45I think we're going to smash it out of the park.
34:47I think we are.
34:47It's going to be great.
34:48Come on, let's get ready.
34:49Not in a million years would I have put that with them too.
34:52I would.
34:53Really?
34:53Yeah, I would.
34:54We're so not worried about this menu, are we, Jo?
34:56No.
34:57And after a quick change, they rustle up a cocktail and are ready to welcome their first guests.
35:03Here we go.
35:04It's current leaders Ben and Jo from The Barn.
35:07Good evening.
35:08Good evening.
35:09Good evening.
35:09How are you, Chef?
35:10Nice to see you.
35:11What do you think of the face?
35:13Yeah, beautiful, yeah.
35:14The beautiful face, yeah.
35:15Typical, nice, cute little leads, you know, spot on.
35:18Next up, last night's hosts, Brian and Lisa from Disco Kitchen.
35:22Come on in.
35:23Nice to see you.
35:23Are you all right?
35:25Plumbers as a bit.
35:26See ya.
35:26Okay.
35:27So what do you think?
35:28It's Scandinavian.
35:30Minimalistic.
35:31Yeah.
35:32Yeah.
35:33Cheers.
35:34Cheers, guys.
35:36Coming up, fashion feuds.
35:38Too stylish for me.
35:39I didn't like that.
35:40You were gonna show me up.
35:41Ooh.
35:41Too stylish.
35:42I don't like anybody else who's in the room.
35:44It's more cool than me.
35:45What a ridiculous thing to say.
35:46Ooh.
35:47And someone collects the cash.
35:49Ooh.
35:49In second place, we have...
35:59It's night three of the professionals competition in Yorkshire.
36:02Cheers.
36:04Where chef Simon and front-of-house Sakina are hosting a night out at their Scandi-inspired restaurant,
36:10Fint.
36:11In the kitchen, they're dishing out the soup, salting the butter and slicing the rye bread.
36:17Ooh, it's right wedged, that.
36:19I got a bit chunky.
36:20Yeah, perfect.
36:21Yeah, let's get them up to our guests then.
36:23Yeah, lovely.
36:23Thank you, chef.
36:25And there it is, sweet potato and lentil soup with Borodinsky bread and butter.
36:30Thank you so much.
36:31You're very welcome.
36:32So, Borodinsky bread is just a dark rye bread with coriander seeds and some other spices.
36:40It's beautiful.
36:41It's beautiful.
36:43It's lovely.
36:43For me, just slightly, a little bit more seasoned.
36:47Sometimes I try to err a bit more cautiously.
36:50Yeah, yeah.
36:50But I should have remembered my crowd.
36:52A soup as a starter is not my cup of tea.
36:55Yeah.
36:55I want a treat.
36:57It was tasty, but again, it was a soup, but it was tasty.
37:00I loved it.
37:01I thought it was so tasty.
37:03For me, massively under-seasoned.
37:04With the soup a bit hit and miss, talk turns to decor.
37:08As soon as I walked through that door, I felt at ease.
37:11Yeah.
37:12The colour palette.
37:13It is very soft.
37:14It's warming.
37:15So different to ours, but I love it.
37:17It was my other half who's got the eye.
37:18He's designed all this.
37:19Is your other half Swedish?
37:21It's half Norwegian.
37:22It's smart.
37:23Smart.
37:24It's lovely.
37:24It's a very welcoming environment.
37:26So, Ben, if you weren't in this industry, what would you do?
37:30I think it would obviously have to be a male swimmer model.
37:33Oh!
37:34Swimmer model?
37:35Yeah.
37:36My dream job would be professional wine taster.
37:41Oh!
37:41The more you try, the better you are at it.
37:44Yeah, look for that, yeah.
37:45Get your nose right in.
37:46Get the aroma, what you find in there.
37:49Oh, what are we getting?
37:50Let me guess.
37:50Grapes.
37:51Blackcurrant.
37:52I was going to say blackcurrant, yeah.
37:54Any other budding sommeliers in the house?
37:56Yeah, it's fruity.
37:58Yeah, it's soft and fruity.
37:59Do you know what?
38:00It's giving me quite a lot of tannin.
38:02Is it?
38:02Yeah.
38:03That shouldn't do.
38:04It's definitely not the wine.
38:05That is it.
38:06It's definitely not the wine that's giving you the tannin.
38:08If I'm, as a customer, saying it's my experience having tannin,
38:11then she told me it's not.
38:13And I thought that was massively peculiar.
38:16So, we're one course down.
38:18The next course is going to be...
38:19So, pretty confident, yeah.
38:20..is a little bit different again.
38:22And, you know, I'm sure they'll love it.
38:24Time for the mains.
38:25Simon starts by slicing up his root veg.
38:28Celeriac is a really ugly veg.
38:30It does look like a bit of a brain.
38:32Mmm, fried brain.
38:34Next is sauce.
38:35To reduce stock, he adds cream and dill.
38:38Dill and lamb goes amazingly well.
38:39It's a very Nordic thing to do.
38:41It's added to the lamb shank.
38:43Happy, happy.
38:44Then it all goes on the plate with a large spoonful
38:47of the herby Cavalonero puree.
38:50All right, service.
38:51Let's go.
38:52Let's go.
38:52Sweet and sour dill lamb shank with roasted celeriac,
38:56Brunkle and a Cavalonero and pumpkin seed cream.
39:03The aroma around this table right now is just divine.
39:10So this is Brunkle?
39:12Yes.
39:13Yeah.
39:13A Swedish version, whack it together, of bubble and squeak,
39:16Chef, would you say?
39:17Absolutely, absolutely.
39:18Beautiful braised lamb.
39:20The celeriac, triumph.
39:22My only comment, the calvinero puree was quite claggy.
39:26Everything on that dish, I enjoyed.
39:29Overwhelming factor for me was, like,
39:31I didn't understand that puree that superseded every other flavour.
39:34I didn't get sweet and sour.
39:36With this Swedish sweet and sour, you don't add any sugar.
39:39No.
39:40All the sweetness is coming, it's just what's in the lamb.
39:43It's not a sweet and sour.
39:44It's not sweet and sour, so when you read it,
39:45it's not like a Chinese sweet and sour.
39:47I didn't get any sweet or sour flavours.
39:50I got the dill.
39:51I don't really place dill with lamb.
39:54With the mane falling a little short,
39:56the group discusses first impressions.
39:58When I first met you, not a couple.
40:00Then a moment later, be our couple.
40:02Then they're not a couple.
40:03You've clearly got such the most beautiful,
40:05lovely relationship where you clearly support each other.
40:09Joe and Ben, they're lovely people.
40:12And I'm really glad that I've met them.
40:13Too stylish for me, I didn't like that.
40:15You were going to show me up.
40:16Ooh!
40:17Ooh!
40:19I'm stylish!
40:20Too stylish!
40:21I don't like anybody else who's in the room
40:23that's more cool than me.
40:24Anyone who thinks they're cool is not cool.
40:27What a ridiculous thing to say.
40:28The first night between you.
40:29We could see you were so in love, yeah.
40:31That was beautiful.
40:32That was nice, yeah.
40:33Whether it's ten years' time,
40:34that's a different story, you know what I mean?
40:36Living with someone you work with must be really tough.
40:39It's a love and hate relationship.
40:40But I bet they work really good together.
40:42Cheers!
40:43Cheers!
40:44Cheers!
40:45On to dessert and Simon reheats his rhubarb.
40:48So these are dried apricots that we've pickled up.
40:52In they go and it's time for that slightly unusual custard.
40:55It's not what you expect from a custard
40:57because it's not double cream and eggs.
40:59A sprinkle of crumble mix and it's done.
41:01Do you know what? I'm very happy with these today.
41:03Wonderful!
41:04It's rhubarb and apricot crumble with sunflower seed custard.
41:09Go on, have a sniff.
41:11Brian!
41:13Brian!
41:14Oh, he's back.
41:19The rhubarb was amazing.
41:21It was super sweet, it was super tangy, it was super acidic.
41:24For me, it didn't work.
41:26That's all right.
41:27It reminds me of something that I would eat when I'm going to the gym.
41:31It was like a smoothie that had been heated up with leather nuts thrown on it.
41:35It was like something that I would eat in the morning that I don't really like.
41:38I'd like to know how have you made a custard?
41:41It is a vegan custard, so I can't use eggs, I can't use cream.
41:44Then it's not a custard.
41:46OK.
41:47A vegan sausage roll is not a sausage roll, and that's my point.
41:50I feel very strongly about this.
41:52I've called it a custard because what else would I call it?
41:54That is not a custard to me, I'm sorry.
41:56OK.
41:57So, as a sauce for a dessert, did you like it?
42:01No.
42:02OK.
42:02It was a grey, claggy, underwhelming, don't-know-what.
42:09Then you challenged me last night about the poutine.
42:11Yeah, but poutine is such a specific thing.
42:14But it's not a registered trademark as a heritage.
42:16Neither is custard.
42:17Neither is custard.
42:18I'll call it a vegan sauce.
42:20Just for you.
42:21Have an option.
42:22Crumbling vegan sauce on top.
42:24And everyone's like, why don't you just call it custard?
42:26Because Brian said not to call it custard.
42:28Fair comment.
42:29I serve what I want to serve, and how I serve it.
42:31Yeah.
42:31Fair comment, do what you do.
42:33Yeah, absolutely.
42:34We don't do.
42:35Do what you do.
42:36That's a bit awkward.
42:38Yeah, Brian was a little bit annoying, but I don't really care what Brian says, if I was honest.
42:44Things were getting higher and higher and higher, and it was putting a little tinge on the evening,
42:48because we were all having a good time.
42:49It was getting a bit too much for a bit of custard, really.
42:52That's a fair point.
42:54Hello, what's going on here?
42:56I would like to ask you, Jo, would you make me the honour of being my number one best female
43:02friend with possible benefits?
43:06No possible benefits.
43:08It's the wrong finger!
43:10Exactly!
43:12Is that a yes?
43:14Yeah!
43:15Whoa, whoa, whoa, whoa, whoa!
43:17Oh, I think it's a no.
43:18Yeah!
43:20I always carry a spell.
43:22This one's flashing as well.
43:25Jo, you had it all.
43:26Brian, someone's finally made an honest woman out of there.
43:29Can I make you happy, darling?
43:30Carry on.
43:31Yeah!
43:31Crack on!
43:32We've done enough to be...
43:35Not third.
43:36Not third.
43:37Scores, please!
43:38I enjoyed it a little bit more than you.
43:40But equally, I thought it was a very strong night.
43:43Yeah, it was.
43:44So we're going to give it...
43:4616.
43:47Tonight we're going to score Simon and Sakina.
43:50Whoa there!
43:51They need another 16 from Ben and Jo to win outright.
43:54Ooh!
43:57Ooh!
44:00Ooh!
44:00In third place, we have...
44:03Brian and Lisa with Disco Kitchen!
44:06Aww!
44:07Well done, Brian!
44:08In second place, we have...
44:11Simon and Sakina.
44:13Yay!
44:14Which means the winner is!
44:16Yeah!
44:17Ben and Jo gave Simon and Sakina 13, meaning the barn are the winners.
44:21It doesn't matter.
44:23It really doesn't.
44:24And we've made some good friends.
44:25Brian!
44:26Disappointed.
44:27Yeah.
44:28Hey!
44:29Forza!
44:30Forza!
44:30Forza!
44:31Very worthy winners, David.
44:33Smashing it all week.
44:34Just looking forward to having a night where I'm not having a three-course meal.
44:37Woo!
44:40I'm going to find out.
44:42You mix-ups.
44:44I know.
44:44That's why I have to be there to man you all.
44:46All right.
44:47We were doing so bloody well, for God's sake.
44:50It's a nice day for a white wedding.
44:56It's a nice day to start again.
45:03Oh!
45:08Flirties.
45:09Go!
45:11Go!
45:15Call!
45:17Go!
45:17At home.
45:18Go!
45:18It's you!
45:19I want toanger tech,
45:20We want to know what you want to do,
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