- 3 hours ago
Category
📺
TVTranscript
00:00Yee-haw!
00:01Take three restaurants.
00:04Gunpei!
00:05With high professional standards.
00:07Awaw!
00:09Ask each to host a three-course meal.
00:11Now, this is why I don't get you into the kitchen.
00:13And get them to store in secret.
00:16Yes!
00:18On today's show,
00:19Bobbly Bother.
00:21You're thinking no-well to do this.
00:22Do you want a hand? I think it started off. Bumpy.
00:25Yes! Footloose frolics.
00:28I thought it was a cringe fest.
00:29I felt like a bit of a performing seal.
00:31And DIY dining.
00:33Our biggest USB is that you do your own cooking on the grill.
00:37I was a little bit surprised that we're going to have to start cooking for ourselves.
00:40As they compete to win a £1,000 prize.
00:44I cannot believe you used to be a fence gobbler.
00:54Today's professional competition comes from Manchester,
00:56home of the Curry Mile, one of the largest clusters of South Asian restaurants in the UK.
01:01They really got curried away there.
01:03Sorry.
01:05And hoping to spice up proceedings are this week's first hosts.
01:09Dave and Raj, owners of Brew Chimp Indian Social Club.
01:13Brew Chimp Indian Social Club is not your typical Indian restaurant.
01:17We serve South Indian tapas-style street food and it's superb.
01:24Raj is predominantly in the kitchen.
01:26I get involved in the day-to-day running.
01:28Oh, I ruined that.
01:30Do you want a flake?
01:31No, thanks.
01:32Agreement when we first went into this.
01:34Do you just concentrate on the food and leave the rest to me?
01:37Yeah.
01:37But at the moment I'm doing everything.
01:39You're not doing everything.
01:40And managing you.
01:42We're both very different.
01:44It's a kind of unique relationship.
01:46He's a health freak and I'm not.
01:49You know what my favourite machine is though, don't you?
01:51It's the treadmill.
01:52No, no, the vending machine.
01:53And mine too!
01:56Come on.
01:57What?
01:57Get to work.
02:01I hope he's showered.
02:03For one day only, Dave is joining Raj in the kitchen.
02:06Good luck, Raj.
02:08We're going to win the grand because of the experience that we give to our customers.
02:12They're going to be surprised with the amount of flavours and authentic Indian taste that we give.
02:19Confident!
02:20Their starter is gooby Manchurian mutton chooker and chat bombs.
02:26Mark, I'll hope that this chat bomb does not give us blades and saddles.
02:30Meet owner Mark and head chef Dawn from the old school barbecue bus.
02:36Yee-haw!
02:37Yee-haw, indeed.
02:38Problems with your horse, Mark?
02:40This is a Wild Wild West themed restaurant.
02:43We're bringing the Wild West to the North West.
02:45Blimey, that's a big'un.
02:47We serve burgers, we serve low-and-smoke ribs, brisket, pulled pork, all kinds of gorgeous stuff.
02:54All cooked up on four wheels, no less.
02:57The bus itself is a kitchen.
03:00We're always dancing, we're always singing.
03:03It's brilliant.
03:05Howdy.
03:06Welcome to the old school barbecue bus.
03:07Oh, I've called the wrong number, dear.
03:09Yee-haw!
03:10You're from Oldham.
03:12I'm definitely a cowboy.
03:13I've got the hat, I've got the claws, I've got the boots.
03:15He hasn't got the accent, no.
03:17No.
03:18Or the horse.
03:20Dave and Raj begin their starter by creating their chart bombs.
03:24Pastry balls filled with chutneys.
03:26Onion, tomatoes and coriander are chopped.
03:29The doughy discs are fried and will be filled later this evening.
03:33On to the Gobi Manchurian or crispy cauliflower.
03:36Can you not go any faster?
03:38Will be easier if you start helping me out and stop talking.
03:42I'm just here for moral support.
03:44No, I don't need the moral support.
03:45All I need is some support in cutting this cauliflower.
03:47You've got it, innit?
03:48Trouble in paradise.
03:50With spices added, it's in to chill.
03:54Finally, the mutton chukka.
03:56The meat is mixed with a selection of spices and will be slow cooked, minced and reheated later.
04:03On to dessert, carrot halwa.
04:06Bit of carrot, bit of milk.
04:09Something like that, you'd feed a rabbit, innit?
04:11Our final professionals are Alan and Michelle,
04:14husband and wife owners of Chinese restaurant One Plus.
04:18I've been married nearly 14 years.
04:22As a restaurant, we offer traditional Chinese food.
04:25Not typical food that you wouldn't normally find.
04:28Dishes such as your pig's brains, your duck tongs, your chicken hearts.
04:33Mmm!
04:34So we get people coming in asking for sweet and sour chicken, crispy chilli beef.
04:37Oh, my favourite!
04:38Listen, mate, you're in the wrong place.
04:40You need to go to a buffet down the road.
04:42Charming.
04:43Hi, welcome. Let me show you TC.
04:45I'm normally front of house, just chatting away to customers,
04:49making sure they're having a good time.
04:50Just make sure it's perfect, yeah?
04:52It's perfect.
04:53Mine's more perfect.
04:54Right there.
04:55Michelle's role is more in charge of the staff.
04:58Morning. Morning.
04:59And making sure everything's running smoothly in the kitchen.
05:02I think a way I've got a team working together.
05:04We'll see.
05:06Back in the kitchen, it's onwards with the carrot halwa.
05:09And Dave's finally making himself useful.
05:12We need to win with this dish.
05:14Oh!
05:14You nearly took his eye out!
05:17The reason why we went for carrot halwa is everybody likes carrot.
05:20I don't like carrots.
05:24Especially carrots as a dessert.
05:27That's a lot of carrot.
05:30Oh, and that's a lot of sugar.
05:32There you go.
05:33Do you think that's enough?
05:35Er, no.
05:36Let's have more!
05:37I just hope it's not sweet, sugary...
05:40Milk.
05:41Milk?
05:42Carrot milk.
05:43Uh-oh!
05:45With the milk added to the sweet, sugary carrot,
05:47all that's left to do is add cashews and raisins before serving tonight.
05:52Well done, Dave.
05:55Finally, it's the main chicken salna curry and a lamb chop.
05:59I'm interested to see if these two different components go together.
06:03Salna, which is a typical, authentic curry that we do back home.
06:08Dave grinds spices, whilst Raj flexes his muscles.
06:12I'll tell you what, them guns are amazing.
06:15Do you think so?
06:16Yeah.
06:17He needs kisses.
06:19What do you think?
06:20Show off.
06:22Onions and coriander fried, chicken wings are added, and that's the salna done.
06:28As I mean, it does look a little bit, erm, I wouldn't say all over the show.
06:33You just did.
06:34I personally wouldn't put the chicken and the lamb together.
06:38The chops in question are coated in coriander powder and mustard oil.
06:43A gentle, nice massage.
06:44Oh, lucky old lamb.
06:46You want something?
06:47Yeah.
06:48Watch out!
06:49Oh, my God!
06:51What have you done?
06:52Now, this is why I don't get you into the kitchen.
06:54It's a good job you've finished.
06:57Chops chilled, they'll be cooked later.
06:59So, everything's got really well.
07:01I think it'll go well this evening.
07:03Let's do it.
07:04Looking at this menu, it's looking more of a yee-hoo instead of a yee-ha.
07:09I'm expecting flavour, spice and a party in my mouth.
07:12Let's hope it's not fancy dress.
07:15I wanna be a cowboy baby, yeah.
07:19First in, it's Mark and Dawn from the old school barbecue bus.
07:24Hi.
07:25Hi.
07:25Hi, David.
07:26Hi, my name is Raj.
07:28Nice to meet you.
07:29I'm Don.
07:29Nice to meet you.
07:34I think we need to open this.
07:37I think we do.
07:38Let's get it done.
07:38Good luck, Dave.
07:39Looking forward to three great days.
07:41Come on, Dave.
07:42Finally, Dave's chance to show off his hospitality skills.
07:45You think I'd know how to do this?
07:47You want a hand?
07:49Come on, man.
07:51No.
07:52Oh, my God.
07:52Oh, we've got it.
07:53I think it started off bumpy with the Prosecco.
07:57The struggle with the cork was quite funny, wasn't it?
08:00Oh, no.
08:00Oh, no.
08:02It's those muscles.
08:03Who's got a cork's grow?
08:05Who's got a cork's grow?
08:06Hooray!
08:08That's me, Dave.
08:09Boom.
08:10I hope it tastes all right after all that.
08:12So do I.
08:14Finally, it's married couple and OnePlus owners, Michelle and Alan.
08:18Hi, guys.
08:19Hi.
08:19How are you?
08:20How are you?
08:21Mark.
08:23Michelle.
08:23Michelle?
08:24Mark.
08:25Hi, Michelle.
08:26Hi, Raj.
08:27Nice to meet you.
08:27Can I get you?
08:28Oh, yes, please.
08:30Looks like we've all got some really colourful shirts today.
08:33Speak for yourself.
08:34Yeah.
08:36Pink glows on me eyes.
08:37And your cheeks.
08:38I say.
08:40Let the fun begin, guys.
08:42Cheers!
08:44Coming up, dairy dodging.
08:46Would have liked a bit of vanilla ice cream.
08:48I think that would go really well.
08:49Yeah, that's always so head back on.
08:50I'm kind of baffled as to why they didn't want to add that
08:53onto the menu in the first place.
08:54And trendy tats.
08:56And I woke up with a logo on my chest.
08:58It's big.
09:00What?
09:07It's night one in Manchester.
09:09Cheers.
09:10Where professionals Dave and Raj of Brewchimp Indian Social Club
09:14are hoping their Indian tapas will bag them a grand.
09:18Just need you to deliver now, mate.
09:20Yes.
09:20Because we need to win this.
09:21Let's get cracking, then.
09:23The pastry cases for the chaat bombs are delicately tapped,
09:26then filled with chickpeas, chutney and chillies.
09:29Onto the Gobi Manchurian.
09:32Crispy cauliflower is chucked in with peppers and onions.
09:35Before adding...
09:36This is our homemade chilli paste.
09:38I definitely don't want to make it too spicy,
09:40so I'm going to be careful with my spice.
09:42Very wise.
09:44The mutton chukka is reheated and there we have it.
09:48Service.
09:49The starter is mutton chukka, crispy cauliflower and chart bombs.
09:56Ooh.
09:58I've never seen anything like this before.
10:00Talk in, everybody.
10:01Cheers.
10:01Cheers.
10:05I'm a massive fan of lamb and mutton, so this dish is really nice.
10:09The only thing I've changed about it, the pieces were bigger,
10:12a bit more chunky, a bit more like a puree,
10:14but still very good flavours, really nice.
10:17I'm really enjoying the mutton.
10:19I think it's really delicious, that.
10:20The bowls were really refreshing and I could have left the cauliflower,
10:24so a bit hit and miss.
10:25Not too keen on the cauliflower.
10:27OK.
10:29Yeah, I think it is not so crispy.
10:32Oh, right, OK.
10:33I get it.
10:34It's in a sauce, so it's...
10:36I think that was a wrong...
10:37When you're giving that description, maybe you shouldn't call it.
10:41Yeah.
10:41Probably take the crispy word out and just say cauliflower.
10:44Yeah.
10:45So how do you guys know each other then?
10:46I met Raj about five years ago.
10:48Raj had a restaurant down the road, small Indian cafe.
10:52This opportunity came along, we built it from scratch.
10:55Here we are.
10:56And we've just become really good friends.
10:58Yep.
10:59Are you two married?
10:59We're not married, no.
11:01We usually get told that we're married, because we're...
11:04The boss and the pal?
11:05Yeah.
11:05We're like a family, so...
11:06Yeah.
11:07We just have fun.
11:08Very similar characters, aren't we?
11:10Brother and sister.
11:11Yeah.
11:13Separated at birth.
11:14Yeah.
11:14We are married a couple.
11:17LAUGHTER
11:19What's happening?
11:22A married couple could either just have a bad day at work,
11:26and then take that home.
11:28Yeah.
11:28You could argue all day at home and before you know it, you're bold.
11:31Pretty sure those two things aren't related.
11:34Time now for the age-old question, how would you describe your partner as a food?
11:38I describe her, Michelle's a ghost pepper.
11:41Looks small and sweet, but you bite into it, she's very fiery.
11:45Very fiery.
11:46Yeah.
11:47Felt that wrath many a times.
11:49I can't believe you call me ghost chilli.
11:51It's a compliment.
11:52How's that compliment?
11:54Told you.
11:55You know, you're small and sweet, but if you bite into it, you know, you're fiery.
11:59I think you got away with that.
12:00Silly Alan.
12:02Maybe you didn't.
12:03Let's get cracking with the memes.
12:05The marinated lamb chops are skewered and stuck in a tandoor oven.
12:10Rotted bread is added to the salna, given a good mix and dolloped onto a banana leaf.
12:15When the couples are going to unwrap this, it's going to be absolutely amazing taste
12:20and a smell sensation.
12:22To finish off, they're wrapped and tied.
12:25How are those lamb chops looking?
12:26Cooked to perfection.
12:28After a final garnish, the mains are good to go.
12:32Service.
12:33Chicken salna curry and a lamb chop.
12:38Let's see who can unwrap it.
12:40It's like opening a birthday present.
12:42Definitely not what I expected at all.
12:44No, not at all.
12:45Why is yours bigger than mine?
12:47It's definitely the same size portion.
12:49Can we swap?
12:50More than welcome.
12:53Let's hope you like it.
13:01It's almost like a stuffing from a turkey.
13:05That's the type of texture I'm getting from it.
13:07No, it's not really for me, that.
13:09I did say that it was quite stodgy.
13:11I'm not so keen on this.
13:12It tastes like...
13:13We've got the inside of a number of pages that's not quite been cooked all the way through.
13:18To be honest with you, that's thoroughly cooked.
13:20And I wouldn't serve without it being cooked.
13:23I didn't like it at all.
13:24I thought it was slightly bland.
13:26It could have done with more flavour, but the textures and it was just not for me at all.
13:30It's a bit too of a weird, thick dish as a main dish.
13:35Yeah.
13:36But I reckon eating all that, I could find that really filling because it's quite heavy.
13:40Heavy.
13:40I wish I did swap now.
13:43No, no, no.
13:44Can we swap back?
13:45I think we're happy with what we swap.
13:46Can we swap back?
13:47It's your choice.
13:49What the guests are not getting is that they're used to a certain type of Indian food, which
13:54is not what we do.
13:56We're not going to alter what we do because somebody's given a rubbish opinion.
14:02With the main proving too heavy for some, Dave tries to lighten the mood.
14:07I've got three tattoos.
14:08I went to my glove with all my mates and we were out for the night.
14:14It was four o'clock in the morning.
14:16What tattoo is, is open at four o'clock in the morning.
14:19Not a very good one.
14:21And I woke up with a logo on my chest.
14:23Are we yours now?
14:25You really want to see it?
14:26Yeah?
14:26Yeah.
14:29Oh, I hope you kept the receipt.
14:31I never said that.
14:33It's a bit...
14:35What?
14:36It's a label on your chest.
14:38I wouldn't have it.
14:39If you could get any tattoo, what would you get and why?
14:43I'm a massive movie fan.
14:45I'd have to have...
14:46Citizen Kane, Casablanca.
14:49Back to the Future in One Arm.
14:51And Ghostbusters on the other arm.
14:53That's it.
14:55Ghostbusters.
14:55But I'd have to have Back to the Future one, two and three.
14:58And then Ghostbusters one, two.
15:01Not the third one with the women.
15:03Oh, yeah.
15:03That'd be a step too far.
15:05Top that, Alan.
15:06You know, if I'd have a tattoo, I'd...
15:07I'd have something old school.
15:09I'd have love on my knuckles here.
15:11And guess what I'll have on the other?
15:14Cool.
15:15Wife.
15:16Love.
15:17Wife.
15:18Michelle, you lucky lady.
15:22Mane's done.
15:23Let's get this sweet down.
15:24Get the dessert out.
15:26And let's win this thing.
15:27Let's do this.
15:28The carrot-y pot is shaped.
15:30Come on, Dave.
15:31Let's finish this on a high.
15:32Nuts are scattered.
15:34Do this.
15:35The final course of the night.
15:37Carrot halwa.
15:39Guys, tuck in and enjoy.
15:45I really enjoyed that.
15:46Yeah.
15:47I love the nuts.
15:48It's not too sweet.
15:49I thought it might be sweet, because I know Indian dishes,
15:51desserts can be really sweet, can't they?
15:53The dessert was the best course of the night for me, for sure.
15:56It was a lot better than I imagined.
15:58If I didn't read the menu, knowing that's carrot, you wouldn't tell.
16:03I would have liked it with a bit of vanilla ice cream.
16:05I think that would go really well.
16:06Yeah, that's always so heard back on.
16:07So you normally serve it with ice cream back on, but you're not serving it tonight?
16:10How does that work?
16:12I'm kind of baffled as to why they didn't want to add that onto the menu in the first place.
16:16So if that's the way it's meant to be, why did we not get that on that evening?
16:19Some have it with ice cream, some don't.
16:22So we just didn't want to include something that we don't do it.
16:25Time for a brew chimp tradition.
16:28Usually, in our restaurant, if people have had a really good time,
16:31they ring the bell on the way out.
16:33So just wanted to put it on the table and see if anyone wanted to ring the bell.
16:37Not your average after-dinner ding-dong.
16:39I'm going to do it for dessert.
16:43A ringing endorsement.
16:46Oh, thank you.
16:48Well, we know.
16:52Anyone else?
16:54Two out of four, mate, man.
16:55Exactly.
16:56Oh, yeah!
17:00Saved by the bell!
17:02I think we've given our best today.
17:04We've shown who we are and what we do,
17:06and hopefully that should put us in a good place to win this competition.
17:11Overall, because I have eaten in a lot of Indian restaurants,
17:15a little bit underwhelming.
17:17I don't think we've anything to worry about after this evening.
17:20Scores out of 20, please.
17:22So it's a good start to the week.
17:23Food was good.
17:24Could have been a little bit better.
17:25So we give Raj and Dave 14.
17:28The food sounded amazing.
17:31The execution wasn't there.
17:32So for that reason, we're giving it an 11.
17:37So, Brew Chimp Indian Social Club start the week with a not-so-sociable 25 out of 40.
17:50It's day two of our professionals' competition,
17:52and hoping to throw a rootin' tootin' son of a dinner party
17:56is old-school barbecue bus owner Mark and head chef Dawn.
17:59Come on.
18:00Let's get this meat on.
18:02So, how are you going to lasso the lolly?
18:05We are bringing the taste of Texas to Alden.
18:09We've got fire.
18:10We've got spice.
18:12We've got sauce.
18:13It's going to be dirty.
18:14It's going to be sexy.
18:15And they're going to love it.
18:16Plus, surely you'll have the element of surprise.
18:20I'm expecting some sort of barbecue beef or grill place.
18:25As an educated guess, I'd say barbecue food.
18:29Maybe not.
18:30Let's go.
18:32First up, the main.
18:34Barbecue pork belly with fries, corn and purple slaw.
18:38I could get that at any chain restaurant.
18:43So, I don't think they've upped the game with this menu at all.
18:46This is time for some magic.
18:48The pork belly is covered with a barbecue rub and carefully caressed.
18:53Well, I say carefully, you wouldn't pay for that kind of caper.
18:58I've got some knots in this meat, Mark.
19:00I'll have to work this out with a good massage today.
19:02What's that going deep?
19:03You would think I was a masseuse in a past life.
19:06Before you lost your licence.
19:07I just like rubbing meat.
19:09I'm looking forward to getting this pork belly into my belly.
19:14I feel your pain.
19:17With the barbecue blazing, the pork is smoked
19:19and left to cook low and slow for six hours.
19:23This is going to be amazing.
19:25The rest of the main will be assembled this evening.
19:28See you soon.
19:29See you soon. Bye.
19:31I don't think it's a technical main
19:32because there's nothing exciting that I find in this.
19:38Roll on dessert.
19:39Homemade key lime pie.
19:41The thing that really sticks out for me here is homemade.
19:45They've obviously put in a lot of effort into making it themselves.
19:48Our famous key lime pie sells out every single week
19:50and this is going to knock the socks off.
19:56Vickies are bashed.
19:57Who are you thinking of, are you, Hank?
19:59You don't want to know the competition!
20:02Take that, Raj.
20:03Take that, Dave.
20:04We're going to smash you out of the water.
20:07All right, let's settle down, fella.
20:09The base is pressed into a tin and shoved in to bake.
20:13This dessert isn't a winning dessert for me.
20:16It doesn't really set my juices going.
20:19Talking of juices...
20:21Oh!
20:23Whoopsie!
20:24Lime is added to condensed milk and eggs.
20:26How's it smelling?
20:27Zesty.
20:29Once set, the pie will be served with cream tonight.
20:32Mark was banging on that our dessert was missing ice cream yesterday.
20:36I'm that one, so he better have ice cream with his pie tonight
20:41or he will be getting it.
20:43Frosty!
20:45Finally the starter, buffalo fried shrimp tacos.
20:49I like seafood, absolutely love it.
20:52I expect the shrimps to be this big.
20:55Bad luck, Dave.
20:57The shrimps will be battered tonight.
20:59It's our fresh salsa that goes on top.
21:02It's called pico de gallo.
21:03Not a lot of people have tried it and it just suits well
21:06with the hot sauce that we put on.
21:08And it's just banging.
21:12Spicy jalapenos, coriander and gherkins are combined.
21:15I've got to smell them.
21:17Not the socks are fat.
21:18Oh, yeah!
21:19Yeah.
21:20Salsa sorted, the tacos will be assembled later.
21:24Everything's looking pucker, the meat's looking sexy.
21:26I think we need to get this show on the road.
21:29It's not the most technical menu, but if they do it correctly,
21:35it could make us a little worried.
21:39The technicality and the excitement reading the menu,
21:42I think ours was way better.
21:44Wow, look at that!
21:46It's a bit old school, isn't it?
21:48It is.
21:48First in, Ellen and Michelle with matching leathers.
21:52Hey!
21:54Hey!
21:56Hey!
21:56Hey!
21:57Hey!
21:58Hey!
21:59Look at that!
22:01You're more than welcome to.
22:03We've got Sweet Mississippis on the line here.
22:06What's in it?
22:07I thought it's the door and all that's in it.
22:09I did not expect you to own a place like this.
22:12This place looks fantastic.
22:14Wait till you see the inside.
22:15It's going to blow you away.
22:17It's all about rootin' tootin' tonight.
22:19Yeah.
22:19Rootin' tootin'.
22:20Nice.
22:21Finally, it's Dave and Raj.
22:22Giddy up, lads.
22:24Howdy!
22:25Hey!
22:27Hey!
22:28Welcome!
22:28There you go.
22:29We're bringing the Wild West to the North West.
22:32Yee-haw!
22:34Coming up, terrifying toilets.
22:37You're going to struggle to reach this.
22:39The toilet flushed on its own.
22:41I smell the presents.
22:43And a huffy-ho-down.
22:44Dave, he reminds me of a little bit of a grumpy old man.
22:55T for Texas.
22:58It's night two in Manchester.
22:59We are!
23:01Where Wild West wannabes Mark and Dawn are hoping their Texan-inspired menu spurs them to the top of the
23:07leaderboard.
23:07We're going to make a start on the starters for you.
23:11So, make yourselves at home.
23:12And have a nosey round.
23:16And what better place to begin than where the cowboys take a pit stop.
23:20Where are we?
23:22Tell you what, Dave.
23:24I think you're going to struggle to reach this.
23:26I'll give you a peg up, mate.
23:27How did they use toilets back then?
23:29Surely not.
23:31Raj.
23:31Raj.
23:32Hand wash only.
23:34Oh, that was close.
23:35Here's the toilet.
23:36Oh, God.
23:37Oh, my God.
23:37How did I not see that?
23:39Yeah, I know.
23:40Back on the bus, Mark gets to work on his blazing buffalo batter.
23:44It's warm on here.
23:45Can you mop your brow there, Bob?
23:46Cheers.
23:48Whoo!
23:48Isn't that better?
23:49Beautiful.
23:50I think they'll appreciate the size of my prawn tonight.
23:54It's what you do with them that counts.
23:56In this case, tossing in panko breadcrumbs and deep frying.
24:00Tacos assembled, the final touch is a slice of lime.
24:02Saloon!
24:03Saloon!
24:04The starter is buffalo-fried shrimp tacos.
24:10Best to just get your hands stuck in.
24:12Hands right here.
24:12Not a knife and fork?
24:14No, no.
24:15Get your hands straight in.
24:17Not at all.
24:17Oh!
24:17It's a bit messy, I know.
24:19But...
24:20It's supposed to be messy.
24:22It's supposed to be.
24:23Yep, yep.
24:23I like it.
24:24However, can I just say something that's a little bit spicy?
24:28OK.
24:28So the spiciness is overtaking the prawn.
24:32All right, OK.
24:32Because it's buffalo, buffalo's like a...
24:34It's not too spicy, but it has a bit of heat.
24:36But with the picot, it's trying to kind of calm it down a little bit.
24:40Pull it back with the picot.
24:41Yeah.
24:42I think I would prefer without the lime.
24:43OK.
24:44It's just...
24:44I think the lime, when you put it on the dish, it's just overpowering.
24:49You really can't taste the shrimp.
24:50Put the limes on as well, just as an optional extra.
24:53Mm-hmm.
24:53Some people like to have...
24:55It's just me.
24:55Absolutely, yeah.
24:57It was way too overpowering.
24:59And I think the first one, I squeezed a bit of lime in it.
25:01And I thought probably that lime was overpowering.
25:03So then I didn't do for the next one.
25:05I still could not taste the shrimp.
25:08You know, that was a bit disappointing for me.
25:10I can't really fault it.
25:12If anything, maybe the tacos are a little bit tough, but that's about it.
25:15OK.
25:15Flavours work really well together.
25:17I do feel that our starter will be better.
25:19As you can probably tell, Mark is a massive movie buff.
25:23A bit of a movie geek, I think you'd say, yourself, wouldn't you?
25:26Oh, yes.
25:27Who would you think would play you best in a movie?
25:30I think it's pretty obvious, I'm honest.
25:32Good-looking grey hair.
25:33George Clooney.
25:34Bang on!
25:36Back in a bit.
25:37Clooney.
25:38All day long.
25:39OK, all right.
25:40Not his mum, either.
25:42I can't remember her name.
25:44Rosemary Clooney.
25:45That was his aunt!
25:46George.
25:47Who is it?
25:49Gundam style, does it look like it?
25:51Oh, yeah.
25:51Oh, yeah.
25:53It was...
25:54It was...
25:54It really looked like him, but...
25:57Oh!
25:58It's Sam Kelly.
25:59Yes, he does.
26:00Gangnam style.
26:01Oh, here we go.
26:03Gangnam style.
26:05Whoop, whoop, whoop, whoop, whoop, whoop.
26:08All right.
26:10Time for the main.
26:11Come on, Dawn.
26:12Go on your calm.
26:13Yee-haw!
26:15These are the best skin on fries you can get this side of Texas.
26:18Not frozen, are they?
26:20They are frozen, unfortunately.
26:22Unfortunately, we haven't got time to make our own skin on fries.
26:25With the fries frying and the slaw spooned out, it's time for the star of the show.
26:31This pork belly is absolutely beautiful.
26:34It's lovely and rendered down, and it's just going to be so juicy.
26:38After a final griddling in gallons of barbecue sauce, it's good to go.
26:43Saloon!
26:44Barbecue pork belly with fries, corn, and a purple slaw.
26:51Let's tuck in, guys.
26:53Let's enjoy.
26:55Have you smoked this yourself?
26:56Yep.
26:57All smoked.
26:58Start early in the morning.
26:59I love it.
27:00Oh, thank you.
27:00I really love it.
27:02Really enjoying it.
27:03You can tell it's really tender.
27:06Been cooking for a long time and melting, you know?
27:09A lot of love has gone into this.
27:11Being in food, you know when it's being done right.
27:14You can taste the flavours, you can taste the tenderness.
27:17I'm a big fan of it.
27:18Thank you very much.
27:20Give me goosebumps.
27:21You don't spend hours smoking a piece of meat like that just because you've got to.
27:28You do it because you really love it.
27:29And is the fries homemade as well?
27:32The fries aren't, unfortunately.
27:34We haven't got enough time to do fries.
27:36And I think the pork belly is cooked to perfection, so it tastes really nice.
27:40I don't think there was a lot of effort in cooking that because fries was bought.
27:45There was no skill involved in it.
27:47I think the meat's got six hours of technique right there.
27:52We had a little look round before, Mark.
27:55Interesting toilets.
27:56I'm a little bit too short for a couple of them.
28:00The amount of times we've had to sanitise those sinks.
28:04Oh!
28:05We think we've got haunted toilets.
28:08I was here smoking through the night, the toilet flushed on its own.
28:11There was nobody here, and I'm not going to lie, I legged it.
28:14I didn't feel any presents, but I smelt the presents.
28:20It's just my perfume.
28:23Mm.
28:23Yeah.
28:24Eau de toilette.
28:26That's actually very good.
28:27Moving swiftly on.
28:28This dessert is fantastic.
28:31We know it's going to be the winning dessert of the week.
28:33That looks delicious.
28:35The pud is sliced and good to go.
28:38Service!
28:39The final course of the evening, homemade key lime pie.
28:47I've got enough just to write about a zing on it.
28:49It's got a little bit too much.
28:51You can kind of feel it here a little bit.
28:53I wouldn't mind you to blob of ice cream.
28:55For me, I didn't want the ice cream on just because we've got cream on it already.
28:59Overall, I like it.
29:00And with Dave, blob of ice cream would work really well, purely because you've got the
29:04zinginess of the zest.
29:06First time I've ever had key lime pie.
29:08I don't think it will be the last.
29:09They thought maybe I'm having a little bit sharp with lime.
29:14But it's a key lime.
29:15Yeah, I beg to differ.
29:16I didn't feel like Hester Hanson.
29:19It's a key lime pie, so at least I know it's got lime in it.
29:22Massive cowboy at heart, but I want to see who's got the best yee-haw.
29:26Yee-haw!
29:27Too short.
29:28Yee-haw!
29:30Too much tongue.
29:31Yee-haw, yee-haw, yee-haw, yee-haw, yee-haw, yee-haw, yee-haw.
29:35I give up.
29:36Right, who fancies a hoedown?
29:38Take it away, boys.
29:40Yee-haw!
29:48That's the first time I've actually danced in a restaurant,
29:51so it was a really good experience for me.
29:53I enjoyed that.
29:55I don't normally dance.
29:57I really have to, but I enjoyed it.
30:03Dave, he reminds me of a little bit of a grumpy old man.
30:07He's hiding it well.
30:09Yeah, he was more of a hand-clap dance, but, you know,
30:11he was still there with the rest of us.
30:13I thought it was a cringe fest.
30:15I felt like a bit of a performing seal,
30:17and it took me right out of my comfort zone,
30:19so I didn't enjoy it at all.
30:21I don't know if Dave was a massive fan.
30:24He wasn't.
30:25He may score us down for that,
30:27but we're trying to give him a good night.
30:29Woo!
30:29Woo-hoo!
30:30Really?
30:31Ha-ha-ha!
30:32Big, big, big, big!
30:33CHEERING
30:35We definitely brought the Wild West to the North West,
30:37and at this moment's time, I think we're the best.
30:40After tonight, I do believe Mark and Dawn are our biggest competitors.
30:45It didn't really have any wild factor for me.
30:48Well done, partner.
30:49Well done, partner.
30:50Scores, please!
30:51The food was good, but technically it could have been a bit better,
30:54and for that reason we're going to give Mark and Dawn a big fat 12.
30:59So, that was Scott, Mark and Dawn...
31:0116.
31:03So, with a total of 28, Mark and Dawn go yee-hawing to the top of the leaderboard.
31:14It's the final day of the competition in Manchester,
31:16and it's lovebirds Alan and Michelle's turn to compete for the cash
31:20with their restaurant, One Plus.
31:22Our strongest competitor is Mark and Dawn.
31:26Their food was fabulous last night.
31:28We are in pole position, and it's going to have to be pretty special
31:30to beat us tonight.
31:31I think we're probably still in the lead.
31:34Sorry, Dave, you're currently in last place.
31:37Any ideas what you're having tonight?
31:39I'm thinking we're going down the Chinese route.
31:41Potentially it's going to be a street food edge.
31:43I think Alan and Michelle, they will be serving Chinese food,
31:47but they have something up their sleeve which they will bring in tonight.
31:50I can't see any reason why we can't bring it on tonight.
31:53We're going to offer a dining experience that these guys have never had before.
31:58Starting with the main, a selection of barbecue meats
32:02with broccoli and fried rice.
32:03Well, that sounds familiar.
32:05Barbecue again.
32:06Barbecue.
32:07Oh, the comp's on.
32:09The comp is on.
32:10I definitely think it's going to be a battle of the barbecues.
32:13We're more Asian-inspired Chinese barbecue.
32:17This is where we're going to win it.
32:18To start their main, beef, chicken and pork are very finely sliced.
32:23The knife skills here, it takes years of practice
32:25to get the meat the same consistency all the way through.
32:28They're bringing a selection of meats.
32:30Yeah.
32:31And so...
32:33Ooh.
32:34Yeah.
32:34The guests tonight, they're going to be doing their own cooking.
32:37They're doing that themselves on the table.
32:39I expect my meat to be fully cooked.
32:41I like it well done.
32:43Good job you're cooking it yourself, then.
32:45Next up, I'm sensing a theme here.
32:47Barbecued scallops, oysters and razor clams.
32:50I'm a massive seafood fan.
32:52I love scallops.
32:53I love oysters.
32:53I love razor clams.
32:54Oysters.
32:55It's just like swallowing snot.
32:57Look how fresh they are.
32:59It's wriggling.
33:00We've got to get them cleaned and make sure there's no sands in there.
33:05The razor clams, oysters and scallops are washed.
33:10Ooh, look at the sands in there.
33:12It's half the Scottish coast in there, isn't it?
33:14I hope you brought your bucket and spade.
33:16We're going to have to be really careful just to make sure that they're really well rinsed
33:20and there's no grit.
33:21It's the fine details that we're going to be looking at, really.
33:24Oh, wow.
33:25What you like.
33:27Stop playing with your food.
33:29All right, all right.
33:30Playing with seafood, you have to be really careful how you cook it.
33:33Undercook, overcook, you know, it just can completely spoil the dish.
33:36The seafood is chilled and Alan and Michelle will barbecue it later.
33:40On to dessert, black sesame seed and lychee ice creams.
33:45We've finally got ice cream.
33:46Well, hey!
33:47We've been complaining of others.
33:49I love sesame of any variety.
33:52Lychees, I really don't like.
33:54I've tried quite a few times.
33:55It can't be shop-bought ice cream, can it?
33:58I hope not.
33:59Ah.
33:59We're not making it ourselves.
34:01We have bought it in, but it is the best ice cream going.
34:04It's going to have to be.
34:06The ice cream will be scooped out later.
34:08Yeah.
34:09Prep's gone really well.
34:10Service is going to be on point.
34:12Definitely going to win this.
34:13Give me a five.
34:13It's a dip.
34:14Do it.
34:15We barbecue.
34:17They barbecue.
34:19The competition's on, baby.
34:21Game on.
34:23TOOORH!
34:24Knowing Michelle and Alan for the last few days, I was expecting a lot more.
34:30First to arrive at current leaders, Mark and Dawn.
34:33Hello.
34:34Hello.
34:35Hello.
34:36Welcome to the place.
34:37Nice.
34:38So, what we've got here is fresh young coconuts with vodka.
34:41Oh, OK.
34:42I did not expect you to be doing a barbecue.
34:44The last thing I would have expected.
34:46So, it's a nice shock and I'm really looking forward to it.
34:49Are you nervous?
34:51No.
34:51Are you nervous?
34:53No.
34:53No.
34:54No.
34:55We do have a little surprise for you and I hope you're going to enjoy it.
35:00I think it's game on.
35:03The final players to enter the game are Dave and Raj.
35:06Hi, guys.
35:07Hiya!
35:08Hiya!
35:09Hiya!
35:09Hiya!
35:09Hiya!
35:10Hiya!
35:25Hiya!
35:26Hiya!
35:27Hiya!
35:28Hiya!
35:53Hiya!
35:54food you're telling me oh they're looking beautiful look how fresh they are i can almost smell the sea
36:01that might be the manchester ship canal the fresh oysters and scallops are barbecued and the razor
36:06clams are steamed chili and garlic join the party and with a splash of soy sauce that's the starter
36:12complete service please a barbecue seafood selection everybody enjoying
36:25the presentation was really good i really like the chili i like my garlic i enjoyed everything about
36:32the starter how about you dave i was uh pleasantly surprised i've not been fun as seafood i really
36:39enjoyed it i think that's praise maybe a little heavy on the garlic for me but that was absolutely
36:45delicious i really really enjoyed the oyster it was really tender it was plump and i thought the
36:51textures on the oyster was delicious guys how did you two meet we met in a restaurant uh funnily enough
36:58first impressions of michelle man you need a new wardrobe that's what i said harsh i'm surprised
37:05you got any further with her after that comment i think if that was me i'd have liked sort of
37:09lamping one definitely want to marry dame michelle is the most stylish classy looking person alan sometimes
37:16looks like he's mugged a tramp to be honest wow bless her because english isn't her first language she
37:23just doesn't get me sometimes is that because of the english or is that because your jokes are not
37:28very good i think it's because of the jokes i don't get it sometimes do you not get my jokes
37:33alan what's your best joke knock knock who's that interrupting cow don't fall for it
37:42knock knock who's that needle surely not again need a poo oh dave
37:50overall really happy with the comments uh that came back from the table about starters confident
37:57time to get marinating that meat pork belly and beef are soaked in barbecue sauce then a generous
38:04helping of black pepper is added to the chicken mmm raw meat with the rice and broccoli fried all
38:11that's left to do is for the guests to cook the meat at the table let's hope the guest doesn't
38:16mind
38:17cooking it service the main is a selection of barbecue meats with sides
38:27our biggest usb in this restaurant is that you do your own cooking on the grill
38:31i'll cook anything so i don't you should be you should be the best at this am i cooking for
38:36all you
38:36then no this is your night off i was a little bit surprised that we're going to have to start
38:41cooking for ourselves we'd give a good meal we thought we're going to get a good meal back and not
38:46for us to kind of fend for ourselves everyone gets to see your barbecue skills now man let's hope he's
38:51brought his blowtorch so we was really slow to get the meat cooking so i was starving i just wanted
38:58to eat a dinner any minute now be ready this is taking a while to cook around here seeing all
39:03the
39:03heat seems to be up there shall we spill it to add a bit more coal in yeah yeah yeah
39:08it does take time
39:10to cook uh but at the same time i think maybe a small mistake on our side we should have
39:14a little
39:14bit more coal in there at first we noticed that we rectified it and uh we're all systems go and
39:19we
39:19got that sorted should be a bit more power in that now let's stop poking around and get it on
39:26so how do you feel about your main i think i enjoyed everything thank you thank you the theater of
39:33cooking your own food is is really quite an experience i would have liked for you to cook
39:38so i can see your skills i do like the the aesthetics of it all it's a really really good
39:44idea it's all
39:44the rage at the moment doing your own cooking at the end of the meal you've got to do your
39:48own
39:48washing up as well oh nice try one thing i couldn't fault the flavor was really really good it was
39:57really really good there's no negative for comments uh so yes so guys we have some pretty unusual items
40:06on our menu what is the most unusual item you've ever eaten crocodile i've eaten crocodile strong start
40:12probably ostrich can anyone beat ostrich i used to eat the fence yep we have a winner
40:21supposed to paint the fence right lived on a council estate and all the fence panels exactly the same
40:28until the one that i used to gnaw on and then it went off and people used to walk past
40:34i'm just going
40:35what did it taste like what wood
40:41i cannot believe you used to be a fence gobbler i don't trust him
40:47because uh over the last three days you did stuff which i don't believe um so i think this is
40:53just a
40:53made-up story our dessert is probably our weakest dish purely because we did not make it ourselves
41:00but hopefully the guests will give it a go and really enjoy the different type of asian inspired
41:05flavors with the shop bought ice cream scooped dessert is ready black sesame and lychee ice creams
41:13finally we've got ice cream
41:14i could take a bath in this sesame ice cream nice ice cold bath sesame ice cream it was delicious
41:29i like the ice cream um the sesame has got that strong flavor to it um i love lychee
41:36is it homemade for you guys so it's not homemade i'm going to be honest yeah
41:42we only offer uh these ice creams on our menu and nothing else as a dessert disappointing that
41:48all they had to do was scoop it out of a carton and then serve it i would have appreciated
41:53them
41:53um turning the hand to making their own we didn't make it it was just plated up but the fact
41:58that we
41:58put a bit of a different spin on it being an asian uh tailored towards the asian palette uh went
42:04really
42:04well so what has everyone learned this week it's nice to hear some feedback actually from people in the same
42:11experience as us good thing is to see is that there is a passion involved in everything that we do
42:17um which is very inspiring to be honest i think we wish everybody a successful business in the future
42:25i'll drink to that after everything we've done this week i still think we're on the top and we're
42:33gonna win we'll be pretty close i am confident that we've done enough uh to win this tonight
42:38because the food was on point alan and michelle need to score 29 or more to snatch victory from
42:44leaders mark and dawn the food was really quite nice tonight um but there was room for improvement so i
42:51think for that reason we're going to give them a 14. we're scoring alan and michelle hold your horses
42:57who's gonna round up the reddies
43:07in third place david and raj from brewcham indian social in second place dawn and mark from the old
43:18school barbecue boss first place alan and michelle
43:25dave and raj scored alan and michelle 16 giving one plus a winning total of 30.
43:38i can't believe we won look at all the money nice one good kiss
43:46a bit disappointed but um best team one i think
43:51a bit disgusted really much this is my resignation
44:27career opportunity
Comments