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00:00Hey!
00:01There you go.
00:02Take three restaurants.
00:04Welcome to the Shackle Lambs, everyone.
00:06Cheers!
00:07All experts in culinary creations.
00:10Whoa!
00:11Look how sexy it looks.
00:13Throw in three fantastic courses.
00:16Ooh, service!
00:18And get them to score in secret.
00:21Funny rabbit news.
00:23On today's show, Romantic Revelations.
00:26Woman love Amanda can cook.
00:28He's just looking for the tip.
00:30That doesn't surprise me.
00:32It's men for you.
00:34Football fanatics.
00:35Six minutes, seven, seven minutes gone.
00:38Unbelievable victory.
00:39Rude.
00:41And disappointing desserts.
00:42I didn't like it.
00:43They didn't go well.
00:45As they battled Tobacco Grand.
00:48They knew exactly where it was going.
00:50Into the toilet.
00:58This week, our professional competition comes from East London.
01:03Home to a flood of flavoursome, fabulous cultural fare.
01:08And hoping to dish up some shockingly tasty grab are first hosts, owner and chef Nina, and front of house
01:15Chloe from Jellyfish.
01:17Jellyfish is not technically a restaurant.
01:20Jellyfish is a kitchen operator.
01:21We're in a pub in Dalston called the Shakual Arms.
01:24It's a music venue.
01:26It doesn't look like a sophisticated restaurant, but the food really makes up for it.
01:31I take it there'll be no pie-in-a-pint deals in here then.
01:35You'll meet Manoush, eh?
01:37We do Lebanese street food because that's where I'm originally from.
01:42Cheesy and greasy.
01:43Cheesy and delicious.
01:44Cheesy and delicious.
01:45Cheesy and delicious.
01:46And when it comes to each other, only one of them is cheesy going.
01:49I'm so sorry.
01:50Chloe is the ying to my yang.
01:54She's very calm.
01:55I'm the opposite.
01:57How long, Nina, is it going to be?
01:58If they're not happy, they can go to fast food on the high street.
02:01No need for the stress.
02:03Sorry, what's that?
02:07So what's the plan?
02:09Tonight we're going to offer to our guests a taste of the streets of Beirut.
02:12It's going to be organic, unpretentious and indulgent.
02:16And delicious.
02:17And their first attempt at Lebanese loveliness is a mezze starter featuring hummus with sour,
02:23soda and shakshuka.
02:24It could be like, wow, tomato, you just never know, yeah.
02:29You never know.
02:31It could be like West Ham winning the Premier League.
02:32It's not going to happen.
02:35Hoping for a miracle are our second professional duo, owner Ben and chef Victor of Italian restaurant Bombetta.
02:42Well, neither of us are Italian.
02:44Good start.
02:44However, we import direct from regions throughout Italy, direct from farm.
02:49How are you looking, Vic?
02:50All good.
02:50The menu is basically very simple.
02:52Shall we try it?
02:53Yeah.
02:53A meat, a sexy olive oil and a nice cheese.
02:57That's your dish.
02:58Amazing as always.
02:59I know.
02:59Even for an Arsenal fan.
03:00I know.
03:01Our working relationship together is, we're really lucky, I think, because we've known each
03:06other for 15 years.
03:07Ben?
03:08Yes, Ben?
03:09Plates are too high.
03:11What happened to that stepladder?
03:13He tells me what to do, and he slags off my football team.
03:18So, you know...
03:19So it works.
03:19It works.
03:22Back with Nina and Chloe, who are kicking off with their spin on hummus.
03:26Sour day is the way we prepare chicken livers in Lebanon.
03:31They are delicious, but we know also that we're taking a risk.
03:35First job, separating livers.
03:38So Nina gives front of house Chloe a crash course.
03:41What am I feeling for?
03:42Just find the connective tissue and pull.
03:45Well, grab it.
03:47Not a fan.
03:48I'd rather be dealing with a difficult customer than this.
03:51If not as slimy.
03:54They'll fry the livers and serve on top of homemade hummus later.
03:58So it's on to the spicy tomato shakshuka.
04:01I love spicy food, so for me it's a good start.
04:06Completing the line-up of pro cooks, a Brazilian chef Eduardo and Italian front of house Valentina
04:12of swanky city steakhouse Omnino.
04:14Omnino comes from the Latin and it means everything together.
04:18Good food with a nice ambience and a friendly service.
04:24And if there's one thing Eduardo knows about, it's meat.
04:28A perfect steak can be any cuts, but the whole thing is cooked well.
04:35Treated well, treated with respect.
04:37And nothing says respect like chopping something up and flame grilling it.
04:42While Eduardo owns the restaurant, they both know who's in charge.
04:46I have the side kitchen and the side floor.
04:49Who is the boss?
04:50You are the boss.
04:51Yeah, thank you.
04:53Back to the shakshuka and Chloe's on onion duty.
04:56She adds tin tomatoes and spices.
04:59Cumin.
05:00And gives it a stir.
05:03What's that?
05:04Is that good enough for you, Nina?
05:06Well, we'll see when we try it.
05:08So, we're just going to cross our fingers that we don't have, like, tons of chewy onion in this.
05:14She's telling me off already.
05:15Just two courses of prep and a full evening of hosting to go. Hang in there.
05:20The shakshuka will be served with an egg tonight.
05:24So, it's on to the main.
05:26Filled Lebanese flatbreads.
05:28I haven't had a lot of Lebanese food.
05:30I'd now and again pop off for a shawarma in Mayfair.
05:34Ooh! Mayfair shawarma!
05:37For the flatbread filling, Nina blitzes onion and a selection of spices.
05:41I'm looking for some meat.
05:43You're looking for some meat.
05:44Of course you are.
05:45What kind of meat do you think it's going to be with?
05:48Have you got any idea?
05:50I would bet on the lamb.
05:51I would bet on the lamb as well.
05:53Well, you bet wrong. It's beef.
05:55See, I don't mind meat like this.
05:57This isn't slimy.
05:58No, it's not.
06:00Meat mixed. Nina blends an industrial quantity of cheese.
06:04I love cheeses very much and I think it sounds very interesting with a lot of warm cheese coming out
06:10of the flatbread.
06:12Filling's prepped. She knocks up a dough.
06:14I love Lebanese kitchen in general, flatbread.
06:18So I'm curious to see if it's a good one.
06:20It'll prove itself later.
06:23On to dessert.
06:24K'neffe, Lebanese cheesecake.
06:26K'neffe?
06:28K'neffe.
06:29K'neffe.
06:29Which is a Lebanese cake.
06:31Why did you just say that? Lebanese cheesecake.
06:33You will not understand how this can be called a dessert.
06:36I'm always expecting people to love it as much as I do,
06:39but I kind of feel that I live on planet K'neffe.
06:42The voyage to planet K'neffe begins with not one but two types of cheese,
06:47which are desalted and blended together.
06:50So many things that can fail with this dessert.
06:52For the second layer, Nina heats blitzed filo pastry with sugar syrup and ghee.
06:57I'm curious if the flavour would be something different from what we try usually.
07:02It's certainly different.
07:03It can be surprising to eat something that is very cheesy and stringy but tastes super sweet at the same
07:08time.
07:09I'm very, very much prepared to get criticism for this.
07:12You're boldly going where no cheesecake has gone before.
07:16The pastry mix is prodded into place, topped with the cheese before being cooked on tiny flying saucers,
07:23well, metal plates.
07:24And now we pray.
07:25And now we pray, yeah.
07:27And that's the prep done.
07:28We've got this, haven't we?
07:29Let's go!
07:31While the hosts get themselves ready, their guests ponder the venue for the evening ahead.
07:35There it is.
07:36I'm imagining stained glass.
07:38Yes.
07:38Lots of mirrors.
07:39Yeah.
07:39A family-run Lebanese restaurant.
07:42Yeah, not quite.
07:45First to rock up to the pub, are Ben and Victor.
07:48Not what I was expecting.
07:49Secret beer garden.
07:51Live music.
07:52Hello.
07:53Welcome.
07:54I'm Nina.
07:55Nina and Ben, nice to meet you.
07:57Victor, nice meeting you.
07:58I'm Chloe.
07:59Chloe, hi.
08:00How are you?
08:00Very good.
08:01I've got you a little present here.
08:03It's nothing exciting, I'm afraid.
08:04It's till rolls.
08:06Perfect.
08:07One for the kitchen, one for the front of house, and a credit card machine one.
08:11Nina and Chloe suited the venue.
08:14These ladies suit a flamingo with a skull underneath it.
08:18That's what you thought?
08:19Yes.
08:19You charmer.
08:21Next in, it's Eduardo and Valentina.
08:24A bit different from what I expected.
08:26Hello.
08:26Hello.
08:27How are you?
08:28Hi, I'm Nina.
08:29Eduardo, it's Chloe.
08:30Nice to meet you.
08:31Welcome to the Shackle Lambs, everyone.
08:33Here's to a good week.
08:34Cheers.
08:34Cheers.
08:35Go on a little further.
08:37Ah, there we go.
08:39Coming up, canned confessions.
08:41I just open a can of tuna and eat tuna straight out the can.
08:46I mean, it's caveman stuff.
08:47And cuddly characters.
08:49He's a teddy bear.
08:52Look at him.
08:53Doesn't look like a teddy bear.
08:54Any new finger?
08:55No.
08:57The water would crush us.
09:06It's night one in East London where professionals Nina and Chloe are hoping to impress with their unique Lebanese street
09:13food in a pub.
09:15While the host gets cracking.
09:17I'm feeling quite confident on the starter, aren't we?
09:19Yeah.
09:20The other guests take in the surroundings.
09:22What did you guys think about the menu when you saw it?
09:24I was expecting more like a restaurant with tablecloth.
09:27We were expecting something more kind of chandeliers and mirrors and we were thinking a Lebanese restaurant.
09:34Never a pub.
09:34I'd love to see it when it's busy when they're doing a gig or something there and they're serving their
09:38food.
09:39Yeah.
09:40Upstairs, Nina slithers livers into a pan while Chloe makes bread towers.
09:45I think they've got enough bread, Nina.
09:48Oh, my God!
09:50Bread to share?
09:51That is a lot of bread.
09:54Once cooked, the livers are placed on top of the hummus.
09:57I'm really happy with that.
09:58I think they look great.
09:59Let's go and serve them.
10:01Here it is, messe to share, with shakshuka and chicken liver hummus.
10:06Hey!
10:08It smells lovely.
10:10Everyone enjoy yourselves.
10:12Thanks.
10:12Bon appétit.
10:12It was amazing.
10:17I started with shakshuka.
10:20OK.
10:21I found it lovely.
10:22I'm being spot on.
10:23You can taste the tomato, the egg is there, the chickpeas.
10:28This is so creamy.
10:29Lovely.
10:30Like, really.
10:31That's very special.
10:32Yeah.
10:33I was very impressed with the foods.
10:35I think it would be a difficult competition, I think.
10:38Do you know what is in the hummus?
10:40Can you, like...
10:40Did you detect the ingredients?
10:42Is it chicken liver?
10:43Yeah.
10:44Yeah, chicken liver.
10:45OK.
10:45I was thinking what's onion?
10:46Yeah.
10:47Normally, I'm not into liver, but I will have some more of yours.
10:53There we go.
10:54More of my liver.
10:56Well, not yours.
10:57I should hope not.
10:59The chicken liver, that was a winner for me.
11:01We liked it.
11:03Erm, what more could we ask for?
11:06I love the fact that we're eating coriander.
11:08I love coriander.
11:09It's like my favourite herb.
11:10Love it.
11:10So, you know what?
11:11There was no coriander on there.
11:13What was that, then?
11:13Parsley?
11:14It was parsley.
11:15It was parsley.
11:16That parsley's amazing.
11:18Tastes like coriander.
11:20How do you get parsley that tastes like coriander?
11:22I've just got a really bad palate.
11:24Good thing you're not a restaurateur.
11:26I know you like the, erm, chickpea.
11:30Yeah, I thought the coriander was amazing.
11:33So, how does it work with you guys?
11:35Do you own the pub, or...?
11:36I run a food business called Jellyfish,
11:38which operates the kitchen of two venues.
11:42So, during the day, we're in the cafe where I work with Chloe
11:45and she manages the cafe.
11:47Mm-hm.
11:47And then, in the evening, I come here and I do Lebanese street food here.
11:52I'm really impressed with the idea to serving a different type of food in a pub.
11:56How many covers do you think you do that are food-related on an evening
12:00when it's really, really busy?
12:01I think the biggest amount I have done was during the Euros last year,
12:05where I served about 100 people by myself.
12:08It was hectic.
12:09I think you should do a couple of shifts here.
12:10You might lose a few pounds.
12:12I'm all right.
12:12No, I'm all right, actually.
12:13Slacker.
12:15Starters are hit.
12:16Nina gets to work on the bread for the main.
12:19Whoa!
12:19Steady on!
12:20The flatbreads are filled with meat and cheese
12:23and grilled until melted.
12:24Nice and crispy, gooey inside.
12:27Et voila!
12:28OK, we're ready to go.
12:30That's what I do every day, so I have to be good at it, you know.
12:34They're ready!
12:35Filled Lebanese flatbreads, dips and salad.
12:39Is there any coriander in there?
12:41No, I'm sorry!
12:43I'm losing points at each dish.
12:45Dig in.
12:49I really like the freshness of the dish.
12:51I think the yoghurt sauce with the beef and cheese one goes, like, perfectly.
12:56100%.
12:56Because I enjoyed the starter so much, then I was expecting another level up.
13:02I feel I didn't get that.
13:05I just think the main course went leaner.
13:06I think it didn't go as well as the starter, if I'm honest.
13:10With the main dividing opinion, Eduardo is curious about the host's working relationship.
13:15What's it like working together?
13:17Erm, it's interesting.
13:20We've been together for not even a year.
13:23Nina's a perfectionist and I'm very much more relaxed about things.
13:27Chloe does, does chill me out a lot.
13:30What about you guys?
13:31Have you been working together a long time?
13:33A few years.
13:34Eight years.
13:35Eight years!
13:36Eight years!
13:37Wow!
13:37This, erm, teddy bear!
13:40Look at him!
13:41How can I be a teddy bear?
13:42Does not remind you of that!
13:44Oh, yeah!
13:46It doesn't look like a teddy bear.
13:47Didn't you think that?
13:49Yeah!
13:50The water would crush us.
13:53See the size of those arms?
13:56How long it is that you guys work together?
13:58Oh, yeah, 15 years.
13:59Any, er, any clashing?
14:02Yeah, I hate him.
14:06Can't stand him, honestly.
14:08Ben and Victor, I think they're gonna be a funny, a funny duo, actually.
14:12What do you think they're making of us, Victor?
14:14Erm, I think that they hate you.
14:16Yeah!
14:18You're probably right.
14:18And they love me.
14:19Yeah, well...
14:21Upstairs and it's crunch time for the risky dessert.
14:23It isn't too bad.
14:25With a final flourish, it's ready to go.
14:28Is this a winning dessert?
14:31Emphatic response from Chloe there.
14:33Better serve it up.
14:34Welcome to Planet Conefe, everyone.
14:37Enjoy your stay.
14:40It's a cheesecake, Victor.
14:42It won't bite.
14:48Didn't like it.
14:49Oof!
14:49It's just my taste, I think.
14:51It's not one of my favourites, but just because it's very, very sweet.
14:55I think it's one of them desserts that you either love it or you don't.
14:59Yeah, yes, yes.
15:00I quite like the idea of the crunchness, but it was too sweet as well.
15:05I think after a big meal, it's just too much.
15:09I had three mouthfuls and I thought, I can't eat no more.
15:13It's too heavy.
15:14It's not gone quite to plan.
15:17They didn't go well.
15:19I mean, we knew it was going to be hit and miss.
15:21More miss than hit, I'm afraid.
15:23Best change the subject.
15:25When I do snack on something when I go home, it's very, very bad.
15:29But, like, I get so lazy and I just do not want to touch anything in the kitchen
15:33that I just open a can of tuna and eat tuna straight out of the can.
15:37I think it's uncouth.
15:39Tuna out of a can is uncouth.
15:40I mean, you know, at least tip it out and put the chopped onion in some mayo or something.
15:45Bit of coriander.
15:46How can you be so, so...
15:48I mean, that's caveman stuff.
15:50Like, I get home and then I'm thinking, oh, my God, I'm so, so hungry.
15:54What have I eaten today?
15:55I didn't eat nothing, yeah.
15:56Put the fridge down.
15:57Yeah.
15:58You know what?
15:59Pot noodle.
16:00Pot noodle.
16:02What about you, Chloe?
16:03Do you eat at work?
16:05I eat everything at work.
16:08Let's hope you like leftover keneffe in that case.
16:11Scores out of 20, please.
16:14We felt that the ladies did really, really well.
16:16There's a couple of dishes that we think may need tweaking.
16:18There was one that Victor didn't particularly like and the effort was definitely there.
16:22So, our score is...
16:2316.
16:25We enjoyed most of it.
16:26We would have changed a few bits and pieces, like the dessert.
16:31So, we decided for this reason to give them 17.
16:3417.
16:35And that gives Nina and Chloe a total of 33 out of 40, with two nights to go.
16:45It's day two and the turn of chef Victor and owner Ben of Italian restaurant Bombetta to host.
16:51I think it's going to be a very different environment.
16:53It's going to be a very different offer.
16:54And what is it you offer?
16:56Ingredients imported direct from Italy.
16:59It's all vibrant and fresh.
17:01And then we just do it with pure love.
17:03So, it tastes nice.
17:04If you don't cook with love, there's no point.
17:07Italian food.
17:08There we go.
17:08Cooked with love.
17:09Has to be a winner, right?
17:11I hope they don't cook Italian, but just because I'm going to be quite busy about it.
17:15Don't!
17:16With Ben and Victor tonight, I would be expecting comfort food, but well-executed good produce.
17:23They're kicking things off with dessert.
17:26Tiramisu!
17:28Yep, it's Italian.
17:29It is one of the hardest desserts to get right.
17:33And I think I have had one right tiramisu in my life, and it was in Roma.
17:38That's going to be fuss about it.
17:40That's going to be fuss about it.
17:42It's one of my favourite desserts.
17:46So, no pressure then.
17:48Victor starts by separating yolks.
17:50Ben, I've got a job for you.
17:51Yes, mate.
17:52Can you get us the coffee, please?
17:53Yes, mate.
17:55I just have to do what I'm told.
17:58Let Victor get on with it.
17:59If I'm quiet, then he'll give me less jobs.
18:02Shunning!
18:03Meanwhile, Victor adds sugar to the egg yolks ready to mix.
18:06We do need a new KitchenAid, but Ben won't buy me one.
18:11So, I just have to hold it.
18:13What a great use of your time.
18:15Could be doing something else.
18:17You could.
18:18Got your coffee?
18:20Could be doing something else, but I have to stand here.
18:23You're not still going on about that KitchenAid, eh?
18:26It's quite therapeutic just watching it, isn't it?
18:28Not for Victor.
18:30Next, he whisks double cream, and then it's back to the dreaded mixer for the egg whites.
18:35He folds them into the creamy mixture, and, oh, look, they're working together.
18:40Oh, Victor.
18:42Yes?
18:42Yes.
18:43I hate working with you.
18:45Charming.
18:46The sponge is soaked in Ben's lovingly prepared coffee before the tiramisu is assembled.
18:51I hope that Valentina loves this the most, because she's Italian.
18:55Mm-hm.
18:55Oh, tiramisu is, I mean, we could analyse, like, from the way how it looks when I eat it, eh?
19:01Sorry.
19:02I know too well the dessert.
19:04Let's hope it's a good one.
19:06Dessert prepped.
19:07It's on to the main.
19:09A selection of bombettas, including chicken, veggie, spicy and monkfish.
19:14I am so excited about this.
19:16Yum, yum.
19:17Monkfish.
19:17Monkfish is literally my favourite fish.
19:20I never heard the word bombettis.
19:23I thought you were Italian.
19:24Any clues?
19:25Bombettas are just such an interesting thing, right?
19:27It's a bit like a kebab meets pizza all rolled into one.
19:30Mm-hm.
19:31They start with the monkfish.
19:33Look how sexy it looks.
19:38He strips his fish and discards the skin.
19:40I'm gonna call my monkfish Alfonso.
19:43You better be sexy today, mate, and win.
19:47You're asking a lot here, fella.
19:49He fillets Alfonso and gives him a good hammering.
19:52Oh, I'm so sorry.
19:53Sorry, Alfonso.
19:55Had to be done.
19:56Nothing like tough love.
19:58Next, he stuffs with cheese and rolls.
20:01Look sharp, the boss is back.
20:02Hey, I'll start slicing some prosciutto for you, shall I?
20:06Yeah.
20:06About time you did something.
20:08The monkfish is wrapped in prosciutto
20:10and set aside with the other flavours
20:13to be cooked over coals later.
20:15So it's on to the starter.
20:17Small plates to share, including burrata
20:19and a deconstructed bagna calda.
20:21Help us out, Valentina.
20:22Valentina, you are Italian.
20:24You must know what bagna calda is.
20:27I'm afraid I don't.
20:28I don't have any idea.
20:30Victor!
20:31Bannacuda sauce is garlic, anchovies, oil and butter.
20:36You get that saltiness and then that creaminess
20:39and then that smooth texture of the olive oil coming through.
20:42Which is amazing.
20:44While Victor gets the sauce cooking, Ben's been busy with the veggies.
20:48I'm taking a little break.
20:50I've done that amount, I thought.
20:51Seriously?
20:52Because you take so long, I'll just have a little break.
20:53Unbelievable.
20:55The bagna calda will be dished up alongside the burrata later on
20:59and that's the prep done.
21:01It's gone really smooth, to be honest.
21:03Even though Masu sometimes left me,
21:06but then he came back and rescued me.
21:07By eating raw veg.
21:09Top work, Ben.
21:12Ben and Victor, you got a real Italian coming in tonight.
21:15That's better be good.
21:16If executed right, this menu could be a winning menu.
21:20First to the party are Eduardo and Valentina.
21:23That's nice.
21:24Hello.
21:25Hello.
21:26How are you?
21:27Hello, Eduardo. Hello, Valentina.
21:29How are you?
21:29You all right?
21:30Nice to see you.
21:31Nice to see you.
21:32So, guys, Italian food tonight.
21:34A big pressure on.
21:35We're going to give it a go.
21:36We'll do our best to make the food for your country as good as we can.
21:40I look forward to trying.
21:41Salute.
21:42Salute.
21:45Next to arrive are last night's hosts, Nina and Chloe.
21:48Hello.
21:49Hello.
21:50Hello.
21:50Hello, ladies.
21:51How are you?
21:52Oh, I sense a comedy gift coming.
21:55We got a little present for you as well.
21:57Oh, really?
21:57Oh, what's that?
21:59Oh, wow.
22:00We actually use this in the toilets as well,
22:02so you have no idea how much of this we go through.
22:05I think they appreciated it.
22:07They knew exactly where it was going.
22:09Into the toilets.
22:11Cheers.
22:13Coming up, delivery dramas.
22:15We had a bread supplier and they abbreviated our name on the bag to bomb.
22:22It's hilarious.
22:24And perplexing provisions.
22:26Everything I was believing is just turned upside down with Ben and Victor
22:31and this Italian restaurant.
22:40It's night two in East London and the turn of owner Ben and chef Victor
22:44to host a dinner party for two rival pairs of professionals at their own eatery.
22:49While Victor gets stuck into the starters, Ben's on hosting duty.
22:54There's lots of bottles.
22:55Look, I've never had one stolen, so I'm watching you.
23:00Veggies grilled, cheese grated and sauce applied, the starters are ready.
23:04Service, please.
23:06Small plates, including burrata and a deconstructed bagna cauda.
23:10Or vegetables with an anchovy sauce to you and me.
23:13The starters are all for you to share and I hope you enjoy them.
23:22The deconstructed bagna cauda, it's perfect for me.
23:26It's got anchovies in it.
23:28It's the Ligurian anchovies that have been hand stuffed into the jar
23:33by a few little old ladies sitting there in a factory.
23:36They look beautiful and they...
23:39What, the anchovies or the women?
23:40The anchovies and the women.
23:42For me, the deconstructed bagna cauda was amazing.
23:45From the first bite.
23:47And what about the burrata?
23:49The burrata lab, it's just melting in the mouth.
23:52You can just dream, just looking at it.
23:55The starters to share were lovely.
23:58You can see that everything they do, it's a top quality, top quality product.
24:03I think they really appreciated the burrata itself as a product,
24:06which we're pleased about because obviously we've sourced and import that direct from the farm.
24:09Editor, what made you want to be a chef?
24:12Many moons ago, let's say, yeah, I was living in a hostel.
24:16I was 16 years old and I wanted to go out.
24:20Remember, it's a Friday night, wanted to go out raving and the social worker said to me,
24:25you're not going, you need to do a course, a college course.
24:29I said to her, what do women love?
24:32And she said, women love a man that can cook.
24:36So I said, want to be a chef?
24:38LAUGHTER
24:39My first dish was a lasagna and he's to a girl and it worked.
24:44Oh!
24:47He chats up all of the people along the counter there.
24:51He's just looking for the tip.
24:53LAUGHTER
24:54I work in a music venue, I meet kids who played music just for the women all day,
25:00so that doesn't surprise me, it's men for you.
25:03LAUGHTER
25:05He's very friendly and he's very chatty and he likes to joke
25:08and imagine that he did that to actually attract a girl,
25:12he's like the cherry on top of the cake, I'm telling you.
25:16Time to see if Victor can win any hearts with his main.
25:20The Bombettas are cooked over the fire.
25:23How are you feeling, Vic? Yeah, I feel pretty cool.
25:26You're rocking. Mm-hm.
25:28Think it's a winning main course? Bombetta always is.
25:30And with a final torching...
25:32All right, I think it's had enough now.
25:35It's ready to go.
25:36Bombettas to share.
25:37Enough!
25:39Wow.
25:41OK, guys, here's your main course.
25:43I've got you some red wine with it.
25:44Bombettas to share.
25:45Please enjoy.
25:49For me, the winner is the monkfish.
25:52It's such a delicious kind of meaty fish.
25:56With the saltiness of the parma ham,
25:58I think really just, like, elevates it.
26:01The Bombettas, I really love them.
26:03A really powerful mix of flavours
26:05that were really, really thought about.
26:07I enjoyed also the monkfish with the parma ham.
26:10I think that was my favourite.
26:12I had very high expectation for the monkfish
26:14because it is my favourite fish.
26:16I do think it was overcooked for me.
26:20And it was very much a shame
26:21because it's just a glorious fish.
26:24We did blowtorch that last minute
26:26because we were worried about it getting cold.
26:28Have you ever eaten Bombetta before in Italy?
26:31No, I haven't.
26:32So, again, here is the first time.
26:34Oh, good.
26:34I love it because I'm discovering different dish
26:38that come from my country.
26:39I'm really fascinated with my Italian food.
26:41I said it at the beginning.
26:43Oh, thank you.
26:43Really well done.
26:44I'm glad that Valentina enjoyed it.
26:46Valentina, obviously, being the Italian in the group,
26:49it was quite interesting to hear
26:51what her perspective was on the food.
26:53It was a big surprise.
26:56As I expected, Ben and Victor,
26:58they really know what they're doing.
27:00Would you like to hear a funny story about Bombetta?
27:03Oh, go on, then.
27:04We had a bread supplier deliver the bread every day
27:07and they left it out the front
27:10and they abbreviated our name on the bag
27:13to Bomb.
27:15So...
27:16So...
27:17It's a bit like...
27:20It was a bit like one of the comic books in the...
27:24Yeah.
27:25It's like something out of Batman
27:26and someone phoned up the police
27:28and the next thing you know,
27:29like, 15 police guys coming.
27:31Where's the Bomb?
27:33Where's the Bomb?
27:34As if you would write Bomb on a Bomb.
27:37Exactly.
27:38The fact that someone actually called the police
27:40on a bag with written Bomb on it is insane.
27:43But it's hilarious.
27:45I would have loved to be there.
27:48I personally would...
27:49I would love to be there just watching the whole situation.
27:53After two strong courses,
27:55time for that high-pressure Italian pud.
27:57So, Victor, we need those special desserts that you made.
28:00Yeah, they're working.
28:02What do you mean they're working?
28:03We made them this morning.
28:04All you've got to do is get them out of the fridge.
28:06Unbelievable.
28:08That's why you enjoy working with me.
28:10Yeah.
28:10Yeah, like a hole in the head.
28:12You'll have dessert on your head at this rate.
28:14I think that last one you put a bit too much chocolate on.
28:17That one's mine.
28:18All right, that'll do.
28:19Show us, please.
28:20It's ready.
28:21Finally, the dish Valentina's been desperate to judge tiramisu.
28:27Enjoy, everybody.
28:28Enjoy.
28:29Thank you very much.
28:34So, is it still one of your favourite desserts?
28:37Eight times out of ten,
28:38I don't like when other people do tiramisu.
28:42That's one of the two times that I do like it.
28:45Very nice.
28:46I would have put some more biscuits, in my opinion,
28:48but just because I love the texture of the biscuits.
28:51I tell him that all the time.
28:53But the coffee's there, the cream is there,
28:57the chocolate is there, is all of it.
29:00Well done, guys.
29:01Like, really well done.
29:03Oh, thank you so much.
29:05I love the fact that you've actually put chocolate
29:09into the glass before the tiramisu.
29:11So, I love that you still get chocolate on and on and on.
29:14That's the only bit I did.
29:15LAUGHTER
29:18From the culinary school where I come from,
29:22when something's perfect, there's no comments.
29:25No comments.
29:26Wow.
29:28We do it again.
29:28Well done, mate.
29:29Oh, maybe they do love each other.
29:32Bombetta was...
29:34The bomb?
29:35The bomb.
29:37Everything I was believing is just turned upside down
29:41with Ben and Victor and this Italian restaurant.
29:44It's a wow.
29:45It's not just surprise, it's a wow.
29:48So, I've got a napkin trick.
29:49Would you like to...?
29:51Yes, I'd love to see it.
29:52So, it's...
29:53So, you get your napkin,
29:54and you fold it in half,
29:56and you fold it once more,
29:58and then you have bunny rabbit ears.
30:01LAUGHTER
30:04And the kids love it.
30:05Oh, yeah!
30:06Yeah!
30:08All right, that's enough of that.
30:10Scores, please.
30:10We really enjoyed ourselves tonight.
30:12A few things could have been done a bit better.
30:14So, tonight, we're going to score Ben and Victor a 17.
30:17It was almost perfect,
30:19even if I was hoping for some mistake here and there.
30:23But the final score for tonight for Ben and Victor is 19.
30:28So, having thoroughly won over their guests,
30:31Ben and Victor score an impressive 36 out of 40,
30:34putting them top of the pile.
30:40It's the final day of the competition,
30:42and the turn of Eduardo and Valentina to host
30:45at South American Steakhouse Omnino.
30:48Ben and Victor are definitely,
30:50I think we both agree,
30:52our stronger competition.
30:54And with a score of 36 to beat,
30:56there's no room for error.
30:58This needs to be perfect.
31:00It must be.
31:01There is not any other way.
31:03I really hope we win.
31:04I think you'll show us that we're going into the right path.
31:07Are you talking about football again or the restaurant?
31:10Football? Arsenal?
31:12I still think it's very much an open game.
31:14Not football chat from you as well.
31:16Right, Eduardo, what's the plan?
31:19Omnino came with the idea of showing the art of grilling.
31:25And what better way to showcase the art of grilling
31:28than tonight's main course?
31:29Steak sampler.
31:30Steak.
31:31Hey!
31:32There you go.
31:33Steak sampler.
31:34Steak sampler.
31:34That's what the Brazilians do with their meat.
31:38And I'm very excited about this.
31:40One for you, five for me.
31:42Now, now, there's plenty to go around.
31:45Eduardo starts by preparing the ribeye.
31:47You have all this fat and marbling, so when you're cooking,
31:52you allow all this marbling to melt and make the meat full of flavour.
31:57You can tell that Eduardo likes steak.
31:59I mean, just look at the size of it.
32:00Yeah.
32:01Protein, you know, he's built like that.
32:04Next, he moves on to the sirloin.
32:06So, tonight, we're going to cook for every couple about 800g of meat.
32:13How much?
32:14This will be to share in two.
32:16I hope they're hungry.
32:18We're really hungry.
32:20That's excellent.
32:21He butterflies the sirloin and finishes by trimming the fillet.
32:25He'll grill the meat later.
32:27The ribeye will be mind-blowing.
32:31I mean, you won't have any word to describe it.
32:34I'm going to go for mind-blowing.
32:36Next up, dessert.
32:37Dolce de leche cheesecake.
32:40Good start.
32:41I like dolce de leche, but I don't like cheesecake.
32:45Dolce de leche is quite something rich to finish on,
32:49and I took the same risk and saw that it did not go so well.
32:52Just hoping that it's better than Chloe's and Nina's cheesecake.
32:57Ouch!
32:59Valentina's taking the reins for this course,
33:00and she starts by breaking up biscuits...
33:04..before melting butter.
33:06Three, two, one...
33:08Happy New Year!
33:10Yay!
33:12Did it work?
33:13No.
33:14Well, that's New Year for you.
33:15Always a bitter disappointment.
33:17Eventually, the melted butter is mixed with the biscuits.
33:20Once portioned out and approved by chef, of course...
33:23Yeah.
33:23Thick enough?
33:25Yeah.
33:25..it's on to the topping of cream cheese and dolce de leche.
33:28Look how dense and tasty.
33:31She folds it all together and pipes on to the base...
33:35..before knocking up some dolce de leche-filled empanadas.
33:39Woo-hoo!
33:40And that's dessert done.
33:43On to the starter.
33:44More empanadas and choripan, also known as chorizo sarni.
33:49I love chorizo.
33:50Nice and warm and hearty.
33:52Big, strong flavours.
33:54I think it's going to be fabulous.
33:56Eduardo starts by chopping potato, onion, peppers and yet more beef.
34:00For our empanadas, we use the trimming of dough cuts,
34:04ribeye, sirloin, rump and fillets.
34:07He fries all the ingredients together
34:10and Valentina's back for a taste test.
34:12I need to change my job.
34:14I need to move to try only food.
34:17The approved mix is stuffed into pre-made pastry,
34:20brushed and folded together.
34:23Eduardo is very good.
34:25The beef empanadas will be fried tonight
34:27along with the sweet corn version and the chorizo sausage.
34:30Now that we know what we're having tonight,
34:32we're very excited about this menu
34:33and we hope it's going to be executed right.
34:36If it's done right,
34:37I do believe that this menu could be a winner.
34:40Well, we're cooking today with lots of love.
34:42We're pretty confident that we're going to win this competition.
34:46That's fighting talk.
34:47First to arrive for the meat feast,
34:49Anina and Chloe.
34:51Hello. Hello.
34:52Welcome to Anina.
34:55May I offer you a sparkling Argentine wine?
34:59Hey!
34:59Hey!
35:01Can we go inside?
35:02I don't want to get my hair wet.
35:03Ah!
35:03Next in, the ones to beat, Ben and Victor.
35:06I'm looking forward to the steaks.
35:08Oh, let's hope we're not going to let you down.
35:11Gentlemen, ladies, let's toast to a lovely night, hopefully.
35:15Cheers to that.
35:16Cheers.
35:17Cheers.
35:18Coming up...
35:19Let's have a butcher's, Vic.
35:21Liquid larceny.
35:22Sit down in your pocket.
35:23Grab one of those when you've got a big Jerome over there.
35:26Victor tried to steal everything.
35:27I was stopping him.
35:29I was saying, look...
35:29Really?
35:30Yay!
35:31And the winners are revealed.
35:33Hooray!
35:41It's the final night in East London where Eduardo and Valentina from Omnino are serving
35:46a meaty meal to their rivals in a bid to win a £1,000 prize.
35:51While Eduardo gets busy in the kitchen, the boys are perusing the posh Blanc.
35:56Let's have a butcher's, Vic.
35:57Mmm.
35:58Interesting, huh?
35:59Oh, yeah, look.
35:59Yeah, look.
36:00Primitiva.
36:00We saw that in our restaurant sitting there in your pocket.
36:02Grab one of those when they've got a big Jerome over there.
36:05We wandered round the wine cellar.
36:07It was really impressive.
36:08Victor tried to steal everything.
36:09I was stopping him.
36:10I was saying, look...
36:12Really?
36:12Get it, get it, get it, get it, get it.
36:14Grab it, grab it.
36:15Two hands.
36:15Oh, it is heavy, actually.
36:16It is heavy.
36:17It was a bit heavy.
36:18It is heavy.
36:20I can't see that.
36:21You want me to see it?
36:21I've got...
36:24Back in the kitchen, Eduardo deep-fries the empanadas.
36:28So both starters are straight food in South America.
36:31I love the choripan.
36:33That reminds my childhood.
36:35After a football match with friends and stuff,
36:38we used to do the choripan together.
36:41Once plated, the starter is ready to go.
36:44Service, please.
36:46Empanadas and choripan with a dash of coriander, Ben's favourite.
36:51Here we are.
36:52Enjoy.
36:53Thank you very much.
36:54Let's dig in.
36:55Yay!
36:59I really enjoyed it so far.
37:01I love the sauce.
37:02It was really nice.
37:03I think the coriander was what I've been missing all week.
37:07The starter was really, really good, actually.
37:08The fact that there was coriander on the dish kind of made my day
37:11because I've been looking for coriander.
37:14All week.
37:15All week.
37:15And it was baby, so there wasn't a lot of flavour there,
37:18but I got a little tiny bit of a gist.
37:20I really love the chorizo on top of the bread
37:23with the chimichurri in the middle.
37:25Did you make the pastry in-house?
37:27No, we don't do in-house.
37:29That was the perfect start.
37:31Sausage, a meat empanada, a bit of cheese to play with.
37:36I think the starter was successful.
37:39I believe that everyone enjoyed.
37:41Can you tell us a little bit about what you both do
37:44and how the business started?
37:46I opened it with Eduardo in 2014.
37:49We're going to have a steakhouse Monday to Friday
37:51and Saturday night is a Brazilian rodÃzio.
37:54In Brazil, barbecue is a religion.
37:57Barbecue every Saturday, Sunday, you know,
38:00and then on Monday you use the leftovers from the weekend
38:04and you do barbecue rice and, you know, you go on and on
38:08and then it's Friday again, you know.
38:10There was definitely a change in Eduardo tonight.
38:12You can see his passion,
38:14so it was really, really nice to see him in his absolute element.
38:19Eduardo just seems like such a lovely guy.
38:21I think that Valentini's description of him
38:23is just as a teddy bear.
38:24He's, like, just spot on.
38:26And I bring, what, smile.
38:28I love to smile around.
38:29I think it's part of the vibe.
38:31I think, you know, I feel for you, though,
38:33because working with someone from South America
38:35can be quite challenging.
38:37Here we go.
38:38Here we go.
38:39It took a while, right?
38:41There it is.
38:42Valentina and Eduardo, you know,
38:45they've clearly got a really close relationship,
38:47almost like a married couple, a bit like Victor and I.
38:51And as such, you know, they really, I think...
38:55They complement each other very well.
38:56They complement each other very well.
38:58Starters of success, Eduardo's in his happy place.
39:01There we go.
39:02While he monitors the meat, Valentina's on service duties.
39:05Can I please start bringing the plate to the table?
39:08Check plate by plate if they are polished, nice and plain.
39:12OK, thank you, Eduardo.
39:14Don't worry, Eduardo.
39:15I worry.
39:18The sizzling steaks are placed on little tables
39:21and delivered to the pass.
39:23Valentina?
39:24Yes.
39:24There we go.
39:24Enzo la pimienta, filet.
39:27Yeah.
39:28Loosen your belts, it's steak sampler.
39:31To share, thankfully.
39:34Wow.
39:36I thought this was just for me,
39:37but they told me I've got to share it with you.
39:39You can have that bit there.
39:42I'll have that bit there.
39:44Enjoy, everyone.
39:45Is that it?
39:54How it's going for you?
39:55You've cooked the meat perfectly.
39:58It's really, really juicy.
40:00The sirloin is amazing.
40:01Steaks are cooked so well.
40:03Thank you, man.
40:04It's flavourful.
40:05It's amazing.
40:06I love the fresh chilli on it.
40:08It's perfect.
40:10Spot on, mate.
40:11The sirloin is amazing.
40:12It's so tender, it kind of just melts.
40:14It was a meat lover's dream, really.
40:19I defy anyone to come here and not love a bit of Eduardo's meat.
40:25We were in one of the most popular steakhouse in New York.
40:31We enjoyed the food, everything, and Eduardo had the amazing idea
40:37to look at me and say, Vale, what do you think?
40:40Let's do a tattoo.
40:42So I had a star on my uncle.
40:45He had the fork and knife.
40:46The worst thing I could end up with with a tattoo would be, you know,
40:50a little picture of him on my arm or something.
40:52Yeah, or his name on mine.
40:53I love Ben.
40:57Hold on a minute.
40:58What's going on here?
41:00Boys, what are you doing?
41:02Are you actually checking the football?
41:04No, I'm watching the football.
41:05Six minutes, seven minutes.
41:07Which match are you for?
41:09Arsenal, Liverpool.
41:10Come on, Liverpool.
41:12Come on, Liverpool.
41:13Come on, Liverpool.
41:15Unbelievable, Victor, really.
41:16My team was playing.
41:18Rude.
41:20Sounds bad, but...
41:22And they lost.
41:23Nothing like a supportive friend, is there?
41:26With the night so far proving a hit,
41:29it's down to Valentina's dessert to seal the deal.
41:31She fries the sweet empanadas, which are placed on top of the cheesecakes.
41:37This is a winning dessert.
41:39Well, that's for your guests to decide.
41:41With a final flourish...
41:43Nope.
41:44That's my turn.
41:46That's it.
41:47Ooh, serve me, sir.
41:50Dulce de leche cheesecake with a dulce de leche empanada.
41:54Thank you very much.
41:56Who the chef is serving us?
41:58I have to say that one of my dream came true.
42:01I was from the kitchen side and I rang the bell to call the service.
42:07Enjoy.
42:15I would love to know what you think about the dessert.
42:19For me, I was not sure about the empanadas with the cheesecake.
42:24I was like, it's going to be too much.
42:25But the empanadas was very nice.
42:27The warm, runny, dulce de leche and the fried, super indulgence.
42:32For me, it's very sweet.
42:34So maybe a coulee on top, which would give some sharpness to break the sweet of the dessert.
42:41The empanadas were amazing.
42:43I could eat a whole plate of those.
42:45Respect to her for getting into the kitchen and owning it.
42:49So I think she's got some hidden skills in there.
42:52With her dessert going down a treat, Valentina has a question for the group.
42:56What is the most weird dish that you actually tried?
43:00The silkworm was the worst thing I've ever eaten.
43:03A bit weird.
43:04Silkworm, and it's just a worm, and it's very flowery inside, and it's horrible.
43:09Crocodile with sea bus.
43:11Was that a meal deal?
43:12Camel brain.
43:13We have a winner!
43:15Sounds disgusting.
43:19Imagine it on a cheesesteak.
43:20I'd rather not.
43:21I think Eduardo and Valentina are most likely to win.
43:24The steak they do is great.
43:26So if they do win, it's well-deserved.
43:28We try hard, so...
43:31Finger crossed.
43:33Eduardo and Valentina need to score 37 or more to snatch victory from leaders Ben and Victor.
43:39Our score is based on the fact that we felt that the cheesecake could have a bit more oomph,
43:43and if the pastries were cooked in-house, it would be even higher.
43:47Our score tonight is...
43:4918.
43:5018.
43:51Tonight, we are scoring Eduardo and Valentina.
43:54Hold it!
43:55Yay!
43:56The hosts are about to reveal the winners!
43:59Yay!
44:01Third, we have...
44:05Jellyfish!
44:07Yay!
44:07Yay!
44:10Second, it's...
44:12Oh!
44:16Oh...
44:16Oh!
44:18Oh...
44:20First!
44:21Bombetta!
44:23Yay!
44:23Olé!
44:24Nina and Chloe scored Eduardo and Valentina 16, meaning victory for the boys from Bombetta.
44:30They deserve it. I mean, the literally dinner was spot on.
44:35So awesome or lost?
44:37Come on, now give just one a grand!
44:39Yay!
44:40I'd be happy to do it again sometime in the far future
44:43when Jellyfish has more variety of food to showcase.
44:47To be honest, we weren't really expecting it,
44:49so, you know, what an affirmation of what we do
44:52and what Victor cooks, so, yeah, we're super pleased.
44:56Cheers!
44:56Cheers!
45:01Cheers!
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