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00:00Come on, chunky king prawn!
00:02Take three restaurants.
00:04I like the name Bowls!
00:06Oh, yes!
00:08Yes!
00:09All experts in culinary creations.
00:12Look at that cheese.
00:14Ask each to host a three-course meal.
00:17Very helpful, thank you very much.
00:19And get them to score in secret.
00:21Oh, God.
00:24Yeah!
00:26On today's show, chaotic crustaceans.
00:29I just flicked it in my face.
00:34It's a chunky king prawn.
00:35You have to tell me you're eating it.
00:37Fishy flavours.
00:38Does it taste like a seafood sauce?
00:40I thought it had like a seafood taste.
00:45And dumbstruck diners.
00:50I didn't know, shall I laugh or shall I help?
00:52As they wrestle for a wedge of wonga.
00:56I was going to say I like anything dirty, but I'll not.
01:08This week our professionals competition comes from in and around Newcastle,
01:12where you'll find a glut of gorgeous global grub from bow buns to big bangers.
01:18And hoping to start the competition with a bit of a sparkle,
01:21the first hosts brothers Raz and Boxer from the Namaste Indian Restaurant and Club Prosecco Lounge.
01:26We are the first Indian venue for Prosecco bar.
01:30Everyone knows Prosecco.
01:31It's a party vibe.
01:32Especially the women's.
01:34Cheers.
01:34Cheers.
01:36And for head chef Boxer, high quality Indian cuisine is in the blood.
01:41I've been a head chef since I was 30.
01:44I can cook dishes very, very nice.
01:46We were selected for English Curry Award.
01:48It gives you more confidence.
01:49I think that takes you to the next level.
01:52And it's not just the accolades that these boys pride themselves on.
01:56Part of the customer service is, is, is first it's flirted.
02:01To flirt with the beautiful ladies.
02:03A good smile.
02:05And it makes a massive difference it does.
02:07If you say so.
02:08Feeling positive?
02:10I'm so confident tonight.
02:12Nobody can beat my food.
02:14Or your humility.
02:15They're kicking things off with the starter.
02:18Namaste Jenga, prawns in a coconut chilli sauce.
02:23I hope that's not spicy.
02:25I get the hiccups.
02:28Hoping to keep a cool head in the competition is our second professional duo.
02:32Owners and couple, Aaron and Adam of Pigelos.
02:36We try to bring a new image to burgers.
02:39We refer to them as stacks, don't we?
02:42Yeah.
02:42What you'll get from us is completely different.
02:45It's not just your standard burgers and fries, is it?
02:47No.
02:47No, it's a stack.
02:48And as the name suggests, it's not cuisine for calorie counters.
02:52Before Pigelos started, I was a personal trainer.
02:55But you have to constantly be trying the food.
02:57We do sell the leaner cut of meat.
03:00Technically, it's healthy if you ignore all the cheese and the toppings and the sauce.
03:05But where's the fun in that?
03:07Look at that cheese.
03:08We are together.
03:10We do have some massive Barneys, don't we?
03:13I wouldn't say massive.
03:15I think you definitely get your own way more than me.
03:18That's the way it is.
03:20Back in the kitchen where front of house Raz is helping out today.
03:24Blimey, look at those whoppers.
03:26Hope the guests like this prawn, seen the size of it.
03:29It's the same size as you, Boxer.
03:32This is Boxer, this is Raz.
03:34No, no, no.
03:35This is me, this is you.
03:37Size isn't everything, lads.
03:38They peel the prawns and butterfly them, ready to cook later.
03:42You don't like small prawns, do you?
03:43I'm a bit like me balls.
03:47Yes, completing the professional line-up are owner Anne and front of house Gary
03:51from fish and chip shop and restaurant Balls of Brudeau.
03:56Balls is a family-run business.
03:57My mum and dad took it over 52 years ago.
04:00People are amazed when they come in
04:02because they think they're coming to a fish and chip shop restaurant
04:06but their reaction is, wow, we didn't think it was like this.
04:10But it's not just what's in the fryer that's a little fishy round here.
04:15Our aunt's quite well known for being a little bit of a wind-up person.
04:19When you hear her talking to the customers,
04:21you don't know whether you're thinking,
04:23is this true or is this not true?
04:25I'll be keeping an eye on you.
04:28Back to the prawns which are marinated in oil, salt, turmeric and chilli flakes.
04:33Look at this for us, the chilli bee.
04:37Are you trying to show off, Boxer? Are you showing your muscles?
04:39Look at these!
04:40See mine?
04:41It's bigger than yours.
04:42I'm not massively keen on spicy,
04:45so I'm hoping it hasn't got lots of chilli in.
04:48Should she be worried?
04:49It's not going to be that hard to put some coconut milk
04:52where it's going to make it sweet and sour.
04:54Sounds like you can relax, Anne.
04:56The prawns are covered and chilled.
04:58They'll be cooked in the coconut sauce tonight.
05:01Wow, it's amazing.
05:02It's going to be a winning starter.
05:04Lovely.
05:05And it's on to the main.
05:07Lamb delicacy.
05:08Lamb shank in a blend of herbs and spices.
05:12That sounds good.
05:13I love lamb.
05:14It's the best lamb dish.
05:17And I'm the best.
05:18Should have called it lamb modesty.
05:21Are you going to take all the full fat off?
05:24No, not the full fat.
05:25I need the fat.
05:26All right.
05:27You have to hurry up, Boxer, because I can do it quicker than you.
05:31This is not a bottle of Prosecco, you know.
05:33It's a lamb shank.
05:34So be careful.
05:35I know what I'm doing, Boxer.
05:37I know what I'm doing.
05:38I hate lamb that's really fatty.
05:40When you go to a restaurant and it's...
05:42He normally gives the fat to me, don't you?
05:44Yeah.
05:45Because I can't stand it.
05:47Pressure's on, Raz.
05:49There you go. You're doing it.
05:50That's the fat, yeah?
05:51No meat on it.
05:52No?
05:52Perfect.
05:54Happy now?
05:56The lamb is drizzled in oil, coated in a mix of spices,
06:00and it's all rubbed together.
06:02This is the spice to give the flavour a bit more better on the lamb.
06:07The meat is set aside to marinate, so Boxer gets cracking on the sauce.
06:12He starts by chopping garlic and fresh chilli.
06:15Do you want to try one?
06:17You sure that's a good idea?
06:21It is spicy.
06:23It's fresh chilli.
06:24It's getting a bit spicy now, Boxer.
06:25I'm going to get a glass of water.
06:26I can tell by your eyes.
06:28It's tearing.
06:28My lips are burning.
06:30I'm going to get some water.
06:32He chops onion, peppers and herbs ready to cook together tonight.
06:36And that's the main done.
06:38What's going on here, Boxer?
06:39I've got you on this.
06:42On to dessert.
06:43Gulab German with ice cream.
06:46I haven't got a clue.
06:48Not a clue.
06:48Can you enlighten us?
06:50Gulab German is deep-fried, dough ball, sweet.
06:53It's a brilliant dish.
06:54They love it.
06:55Do you think it will be homemade?
06:57You'd hope so.
06:58You don't want the main part of the dessert to be frozen?
07:01No.
07:02We haven't made it.
07:03It's from a local dessert supplier.
07:06Dough balls!
07:07We are confident that the dessert, the taste is lovely.
07:10They'll definitely enjoy it.
07:12I guess it was homemade by someone.
07:15The gulab jamun will be served with a sweet syrup, which Boxer makes by adding sugar, cinnamon and bay leaves
07:21to water and leaves to boil.
07:23This syrup makes our dessert so sweet and special.
07:29Oh.
07:31Once reduced, he strains and sets aside and with the rest of the dish brought in, there's time for a
07:35quick over.
07:37Yeah!
07:39Oh!
07:40Come on, Boxer!
07:42Ultras!
07:43Ha-ha-ha-ha-ha!
07:45So, what's everyone expecting?
07:47We're expecting an Indian restaurant.
07:50Bingo!
07:51And it's something that we're looking forward to trying.
07:53Seems like it might be a Thai or an Indian restaurant.
07:56They're good, this lot, aren't they?
07:58She's got balls!
08:00First to rock up are Anne and Gary from Balls of Prudhoe.
08:04Oh, look.
08:05Excellent.
08:06A couple of awards, eh?
08:07Must be good.
08:08Yeah.
08:09Hello, guys.
08:09Are you all right?
08:10How are you doing?
08:11Are you OK?
08:12Yeah, thank you.
08:13Hello.
08:13I like your dress.
08:14Nice to meet you.
08:17Oh, there's that flirting.
08:18Hello, bud.
08:19You all right?
08:20How are you OK?
08:20Yeah, good, thank you.
08:21Guys, we've got a nice bottle of Prosecco.
08:23Hope you love Prosecco.
08:24Oh, lovely.
08:25Yeah.
08:25Nice, sparkly like you.
08:27Nice and sparkly.
08:28Excellent.
08:28You mightn't be seeing that at the end of the night when I have a few of them.
08:33Completing the line-up, it's Erin and Adam from Pigelos.
08:36Hi, guys.
08:37Hi.
08:38Hi.
08:39Hi, guys.
08:39My name is Raz Hammond.
08:40Nice to meet you.
08:41Welcome to Namaste Prosecco Lounge.
08:43You're going to have a really good night.
08:44We'll have a good laugh.
08:45And that's the main thing it is.
08:46And a good week.
08:47Cheers.
08:48Cheers.
08:50Coming up, royal revelations.
08:53We have the Queen.
08:54We've had the Queen.
08:55Oh, my Lord.
08:57I'm very interested to listen to the full story.
09:00Can't wait.
09:02And a pudding palaver.
09:04What's going on?
09:07I think we should keep that on the end.
09:09Boxer's balls dessert.
09:17It's night one in Newcastle where brothers Raz and Boxer of Namaste are hoping to impress
09:22this with their luxury Indian food and Prosecco lounge.
09:26In the kitchen, Boxer's cracking on with the king prawn starter.
09:30That is our peeled tomato sauce.
09:32It's got the fish spice in it, sardine, and some Boxer special in it.
09:37So it tastes better.
09:38Nobody can copy it.
09:40Yeah, no-one likes a copycat.
09:43Meanwhile, the guests are analysing the accolades.
09:46Seen the awards on the way in.
09:47Yeah.
09:48We did notice that, didn't we?
09:50We were a little bit like, oh, my God.
09:52What have we gotten ourselves in for?
09:55Boxer adds coconut milk to the prawns and gives it a taste test.
10:02Definitely winning this leg.
10:03There's that confidence.
10:05Are we ready, Boxer?
10:06Ready to go?
10:06Ready to go.
10:07They're going to definitely like the plate.
10:09Come on, chunky king prawn.
10:12Here it is.
10:13Namaste, Jenga.
10:16I hope you guys are seafood fans.
10:21Yes.
10:21Yeah.
10:25Oh, whoopsie.
10:26I just flicked it in my face.
10:31I think it's still alive.
10:34You couldn't rate that, couldn't you?
10:37I like to wear my food as well as taste the food.
10:42A toilet, it's a chunky king prawn, we're serving it.
10:45So you have to take your time when you're eating it.
10:47The curry sauce is absolutely insane.
10:49It's really, really good.
10:51I thought I was going to be sitting there with hiccups, like, with a tissue over my mouth.
10:56Too spicy.
10:56Yeah.
10:57Oh, my God, I'm sweating.
10:58I need to stand outside.
10:59But it was really good.
11:00The bits you got in your mouth, at least.
11:02I'm not a big spice person, but it is lovely.
11:07The sauce is amazing.
11:09Beautiful.
11:10I don't like spicy food at all, but the prawns were absolutely beautiful.
11:17So how did you come to have this place?
11:20It's always been a popular pub.
11:23Our plan was to do everything under one roof.
11:26So we have a nice, lovely restaurant and a nice Prosecco lounge.
11:30We've got the outdoor area called The Terrace.
11:31We do live music as well.
11:33So, basically, when you come here for a meal, you can spend all night here.
11:38I'm being honest, 90% of the customer here is woman.
11:41If it's full of woman, the bar's going to be full of guys as well.
11:46It is.
11:46That's why I have to dress up always nicely.
11:49Because it's part of the customer service.
11:51It is.
11:51If the Prosecco bring the ladies and the ladies bring the gents,
11:55the gents will bring the gents that are us.
11:57So, guys, how long have you been in the hospitality business?
12:00Um, probably say about seven years experience here.
12:03Oh, brilliant.
12:04And with me, it's 52 years.
12:0752 years.
12:08Wow.
12:09I'll be knocking on your door.
12:10Definitely, I'll be knocking on your door.
12:12Bit of a...
12:13If you knocked on me door, I'd give you bed and breakfast.
12:17She's been in this trade for a long, long time.
12:19So it's going to be a big competition.
12:22Starters are hit.
12:23Boxer gets to work on the mains.
12:25He cooks up the sauce and adds the lamb.
12:29Boxer, you all right?
12:30Yes.
12:30Yeah?
12:31What do you think of the lamb shack?
12:32Needed it.
12:33Rice is plated alongside the saucy shank.
12:37It's looking good.
12:39Let's serve it.
12:41It's ready.
12:42Lamb delicacy with rice and naan bread.
12:45Lamb shack, guys.
12:47Lovely.
12:48You want lamb pan, guys?
12:49Do you like lamb?
12:50Yes.
12:51I love lamb.
12:52So that means, Boxer, you've done the right choice,
12:54cooking a nice lamb dish.
12:55Yes, brilliant.
13:02I normally wouldn't order lamb off the menu
13:05because I don't like it when you get fatty lamb,
13:08but this is really, really nice.
13:10It's just falling apart.
13:12I think it's the best lamb I've actually ever eaten.
13:14I think it is absolutely amazing.
13:16If we ever go anywhere that says delicacy on the menu,
13:19they've certainly set the bar for what we expect.
13:22I think the lamb is so tender.
13:24It's very nice.
13:25Rice, amazing.
13:27I thought the lamb was cooked absolutely beautiful,
13:32but it was the spicy sauce on top that I couldn't do.
13:36We had a celebrity coming here for a meal.
13:40A guy called Ross Kemp.
13:41Oh, yeah?
13:42Yeah, Ross Kemp.
13:43When he ordered, he ordered chicken korma.
13:45But I told him, you're a tough guy.
13:47Why are you ordering chicken korma for?
13:49You're a tough guy.
13:50Order something nice.
13:52Then I recommended chicken cheddar, Nadu.
13:54That's a very, very hot dish.
13:56And to be honest, he wiped the plate out.
13:58So, because of Ross Kemp, that dish is very, very popular.
14:01And I'm still waiting for him, but he hasn't come back yet.
14:04LAUGHTER
14:05Ungrateful.
14:06I mean, I couldn't ever imagine walking in
14:09and seeing Ross Kemp sat down eating a curry.
14:12EastEnders was barred in our house because it was just arguing.
14:15Now it wasn't.
14:16What about you guys?
14:17We had the Queen.
14:18You've had the Queen?
14:20The actual Queen of England?
14:21Yes.
14:22Oh, my Lord.
14:25I'm very interested to listen to the full story.
14:27Can't wait.
14:28I hope you're telling the truth.
14:31Dessert time now and Boxer heats the gulab jamun
14:34while Raz is on ice cream duty.
14:36Make sure it's nice and circled, Raz.
14:38Yes, it looks like your head.
14:40LAUGHTER
14:41Good luck serving your ice cream on that.
14:44It looks great.
14:45I think they'll definitely enjoy it.
14:46Fingers crossed.
14:47Gulab jamun with Boxer-shaped balls of ice cream.
14:52There we go.
14:53Uh-oh.
14:56I did warn you about those slates.
14:57Another one as well.
14:59And another one.
15:00What's going on?
15:02I think it's a...
15:03It's a...
15:05LAUGHTER
15:08I think it's about the Boxer's balls now.
15:11I think we should keep that as a name.
15:12Boxer's balls dessert.
15:14LAUGHTER
15:17It reminds me a little twist, like maybe an Indian twist, on a baklava from Turkey.
15:23The sweet taste.
15:25It's very small.
15:26I would love to have more of them.
15:28Are they homemade?
15:29Uh...
15:30It's not homemade.
15:31Um...
15:32Normally we use a local...
15:34Local, um...
15:35Dessert supplier.
15:36The dessert was...
15:37It was...
15:38I would have preferred a bit more and for it to be completely homemade.
15:41Yeah, that's fair.
15:43How did you get the name Boxer, Boxer?
15:45Heh heh, man.
15:47When I was a kid, I used to box for Sunderland.
15:49So since then, my coach started to call me Boxer.
15:52So I've been stuck with that name since then.
15:54Are you good at boxing?
15:55I was good.
15:56Yeah.
15:57Has anybody else got any hidden talent?
16:00Our Anne has.
16:01When she was younger, she was training as an opera singer.
16:04Really?
16:05Yeah.
16:06Very, very good.
16:07Nice.
16:07Never know on my knees.
16:09I may give you a little glass.
16:11Can we...
16:11Can we choose the tune?
16:14It's opera, not karaoke.
16:16Will the teeth be stealing, Anne?
16:18Depends how many cathars away I've had.
16:21Crikey.
16:23To finish the night, it's all out to the terrace for a little boogie.
16:29She's thinking about thinking of you.
16:32I thought the atmosphere was fantastic.
16:34Really great bunch.
16:37To the wall, yeah.
16:41Are you good, mate, Boxer?
16:43Oh, yes!
16:44We've done fantastic.
16:45The host, the customer service, the food, the combination,
16:50and that's the reason I think we'll win it.
16:53Definitely will win it.
16:54That's not for you to decide.
16:55Scores out of 20, please.
16:57CHEERING AND APPLAUSE
16:59The cuisine wasn't for me, but they were perfect hosts.
17:03I've had a fabulous night.
17:04And the score we're going to give them is...
17:0715.
17:0815.
17:09Tonight, we're going to score Razzampok, sir.
17:12And an 18.
17:14Which means Namaste starts the week with a very respectable 33 out of 40.
17:24It's day two and the turn of couple Aaron and Adam to host at their American restaurant, Pigolo's.
17:31Boxer and Razz.
17:32Have definitely set a high standard.
17:34Yeah.
17:35We're not intimidated.
17:36The boys, I think they have to do some of the special to beat us.
17:38So, what have you got up your sleeves?
17:40Our night is about creating finger-lickin' messy works of art, and we're definitely going to do that tonight.
17:46You should put that on a T-shirt.
17:49Hell you have.
17:50Their first messy work of art is the starter, chorizo mac and cheese.
17:55I love cheese.
17:56I love cheese.
17:57I'm happy for it.
17:58Cheese, cheese, cheese.
18:00I think they like cheese.
18:02Nice and eight mac and cheese.
18:03Yeah.
18:04I like chorizo.
18:06Aaron starts by making a roux for the cheesy sauce and adds cream.
18:10Quite a lot of it.
18:12It's not even all of it.
18:14To the creamy mix, he chucks in garlic salt, onion powder and mustard, and yes, more cream.
18:20How dare he!
18:21I'm so sorry.
18:22How's it looking?
18:23It's looking good and it's smelling good.
18:27In goes cheddar cheese and an industrial quantity of Parmesan.
18:31Very cheesy.
18:33You're telling me.
18:35Meanwhile, Adam treats the pasta to a little bath.
18:38It washes all of the starch out of the pasta.
18:43Probably for the best.
18:44That sauce seems thick enough.
18:46Happy with it?
18:47Tastes perfect to me.
18:48Cheesy, I bet.
18:50Adam portions out the pasta into bowls.
18:53Maybe take a little bit out of this one and that one there as well.
18:57Mm-hm.
18:59Roll them eyes once more and you'll be rolling them out of that door.
19:02He tops the pasta with the cheesy sauce, while Aaron chops the chorizo, ready to be cooked tonight.
19:08Starter prepped, it's on to the main.
19:11The Pegasso stack.
19:14I think it's going to be a steak.
19:15I think it's steak.
19:16Well, I would imagine that it's the pork and then the mate have it stacked up.
19:21You're in for a surprise.
19:23Ever had a burger before?
19:25It's like that.
19:26They start by seasoning steak mints and shaping into meatballs.
19:31These are going to be the best burgers they've ever tried.
19:34Stacks.
19:34Make your mind up.
19:35Next, they pull pork.
19:37Do you want a hand, baby?
19:39I am capable of doing it myself.
19:43Oh, my lord.
19:46Very helpful, thank you very much.
19:49Patrick Swayze, eat your heart out.
19:51The stacks will be served with Pigolo's signature dirty fries.
19:54I like the word dirty.
19:57Dirty.
19:58Skinny fries.
19:59I was going to say I like anything dirty, but I'll not.
20:03Too late.
20:05To make these dirty, we finish them off with our secret Pigolo sauce
20:08and everybody's going to love it.
20:10Oh, secret sauce, what's in it?
20:12What goes into the Pigolo sauce?
20:20And, yeah, that is the secret recipe.
20:23Spoilsport.
20:23The ingredients are all set aside, ready to cook fresh tonight.
20:27Time for dessert.
20:29Double chocolate cookie dough.
20:31I can't see naught of that.
20:33That's going to be nice.
20:34Yeah.
20:34I'm not a big chocolate fan, but I'll have a go.
20:38That's the spirit.
20:40Aaron starts by mixing chocolate, flour, butter and sugar.
20:43Lots of sugar.
20:45It's amazing how much sugar goes into this.
20:48It's what makes it taste so good.
20:50Next, in go eggs and a hit of vanilla.
20:53Cash.
20:54Whoa, good hands.
20:57It's all mixed together before being prodded into bowls and chilled.
21:01Ready to cook later.
21:02And that's the prep done.
21:05I'm feeling really confident now that we can pull this off and take home the prize.
21:09If the food's fantastic, why not?
21:11They can win it.
21:12First to the party are Anne and Gary.
21:15Oh, this looks interesting, Gary.
21:17It does, yeah.
21:17Pigolo's American.
21:19Hi, guys.
21:20Hello.
21:20How are you?
21:21How are you?
21:21Are you all right?
21:22How are you doing?
21:23Very well, thanks.
21:25How are you?
21:25Have you had a busy day?
21:26Welcome to Pigolo's.
21:28When I first pulled up to the restaurant, it didn't have the pizzazz, it didn't have the
21:33foot appeal.
21:34It's very, like, not a wow factor outside.
21:38A good start.
21:40Next to arrive are last night's hosts, Raz and Boxer.
21:44Hello, guys.
21:45Hello.
21:46Hi, guys.
21:47Welcome to Pigolo's.
21:49There's a couple of cocktails for you that are Mr Pigolo's.
21:52So here's tonight to you and Pigolo's American.
21:54Cheers, everyone.
21:55Cheers.
21:57Coming up, porky predicaments.
22:00That's the boss, Mr Pigolo.
22:03At the end of the day, it's pig and we don't eat pig.
22:07And dirty discourse.
22:09If they're that dirty, I want to rub it all over myself.
22:11Is that how you feel?
22:13If they make a good business out of them, good luck to them.
22:23It's night two in and around Newcastle and the turn of owners Aaron and Adam of Bigelow's
22:28to host two rival pairs of professionals at their own eatery.
22:33In the kitchen, Aaron unwraps the mac and cheese and tops with even more cheese.
22:40I'm pretty confident that we're going to get some decent marks from the starter.
22:43Yeah.
22:43I think everyone will hopefully be pleasantly surprised by the food as well as the restaurant.
22:48Just as long as they like cheese.
22:50Once cooked, it's ready to go.
22:52It looks lovely and I already know it tastes delicious, so I'm very, very confident.
22:57Churizo mac and cheese and a non-pork family favourite version for Raz and Boxer.
23:03The dishes are dangerously hot because they've been in the oven.
23:06Thank you very much.
23:17Let's get these nice and forks going and top in.
23:23What do you guys think of our family favourite?
23:26Your family.
23:27I'll be honest, it's fantastic.
23:29Thank you very much.
23:30I loved it.
23:30I love it, to be honest.
23:32You could tell it was fresh and the cheese just melted in your mouth.
23:36I thought the cheese was a bit bland, but it was still nice.
23:41I like a stronger tasting cheese.
23:43For me, personal, the chorizo is a bit hot.
23:46Do you know what it is?
23:47I don't deal with spicy either enough.
23:48This is actually spicy for me.
23:51We choose that chorizo because it is the best one they have on offer, where we get it from.
23:57It's the tastiest.
23:58It's got a lot of flavour to it.
23:59So what is Pigelot all about?
24:01So it's essentially gourmet American food, but we didn't want to be a typical, like, diner.
24:08Who's that one on the wall behind?
24:10That's the boss, Mr Pigelow.
24:13I was just trying to ignore Mr Pigelow.
24:16Because at the end of the day, it's pig and we don't eat pig.
24:20I was looking and I was like, well, I'm not eating any pork.
24:23I'm having cheese.
24:25Who wants to see a pig in a soup while they're eating?
24:27This is exactly why we chose that picture, though, because it's weird.
24:30Who you calling weird, wise guy?
24:34On to the main, and while Adam gets started on the dirty fries, Aaron smashes his meatballs on the grill.
24:41Hold up, who's let Raz in the bar?
24:42Anyone that want any drinks?
24:45I'll have a Piggy Pilsner.
24:46How do you make it?
24:47Just give me a can.
24:51It's on his way now, come on.
24:53Burgers, sorry, stacks, suitably cloched and topped with the pulled pork, they're ready.
24:59The Pigasso stack, served with dirty fries and lashings of that secret sauce.
25:06Lovely.
25:07I hope you enjoy our famous Pigalo stacks.
25:14What's the sauce? Is it like a seafood-y sauce?
25:17It's a secret recipe sauce.
25:18The way we describe it is a smoky burger relish, like a burger sauce.
25:23Erm, so does it taste like a seafood sauce?
25:25I thought it had, like, a seafood-y taste.
25:30SHE LAUGHS
25:30Anne's got some questionable taste buds, I think.
25:33Well, us both will find out tomorrow, won't we?
25:34Mm-hm.
25:35I think it's salad cream, ketchup and some ginger powder.
25:39OK.
25:40That's what I think.
25:41Is that better or worse than seafood sauce?
25:45I say, erm, I like the dirty... I like the name of the dirty chips.
25:48Dirty fries, yeah.
25:50It looks dirty as well, it does.
25:52So, we've had a review before, they're like,
25:54they're that dirty, I want to rub it all over myself.
25:56LAUGHTER
25:57Is that how you feel?
25:59Like, do you want to literally, like...
26:01LAUGHTER
26:04I like my fries separate, I don't like anything on top of them.
26:08That's my personal preference.
26:10But if they make a good business out of them, good luck to them.
26:15That's what we call the picture perfect.
26:16Cheers, guys.
26:17OK. Cheers.
26:18Cheers.
26:20Bet you regret wearing white?
26:22Go for it.
26:23Lovely, lovely.
26:25I loved it, it was nice and juicy.
26:27The meat, everything you could tell, it was fresh, it was juicy inside.
26:30What's the difference between a stack and a burger?
26:33So, a lot of people ask that.
26:36Obviously, it's exactly the same, like, the burger is a burger.
26:38But what we do to the burgers is completely different to what you do at home.
26:43So, we obviously...
26:44The secret season, everything's fresh, like, made by us.
26:47The meatballs that we get, they're ours.
26:50Like, we created them.
26:51So, we create them into meatballs and then we do what's called the smash process.
26:56So, we smash them on the grill.
26:58And that's why they're so, like, wide.
27:00Feels like this could go on a while.
27:02Adam and Aaron are very passionate about the business.
27:05And we then use what's called the cloche method.
27:08So, we pop a cloche over when they're cooked with the cheese on.
27:11And it locks in all the flavour and that's what makes that, like, oozing cheese.
27:15Bet you wish you didn't ask.
27:17I think Aaron and Adam need to, like, horse a bit more.
27:22It feels a bit flat.
27:25Atmosphere is totally different from ours.
27:28I think, hosting-wise, we probably could have done a bit better.
27:30I think our hosting was really good.
27:33When we spent time with the guest, it was absolutely fine.
27:36Come on, lads, let's warm up the atmosphere with dessert.
27:39Their dough is pumped into the oven to cook
27:41before being topped with even more chocolate.
27:43The perfect end to the meal.
27:47Double chocolate cookie dough served with ice cream in a bowl.
27:51Are you clear?
27:53We did learn our lesson from the ice cream last night.
27:56LAUGHTER
28:05It's lovely. Thank you.
28:07It's done really well. It looks nice and tastes really good as well.
28:10Thanks.
28:10The dessert was very, very nice.
28:13You could tell it's put a lot of thyme in it.
28:16There wasn't any cream there.
28:17So, some of the cookie dough is dry.
28:20So, if you add more cream, it's more nicer.
28:22The dessert was far too sweet for me.
28:25Far too sweet.
28:27Does anyone have any embarrassing stories that they fancy sharing?
28:30My youngest grandson, who's like 19 months, had his christening.
28:36And this guy come up and stood there.
28:38And I went, hello!
28:39And he went, hi.
28:43And I went, what's your name?
28:46And he went, eh?
28:49I'm Stevie, your ex-husband.
28:51LAUGHTER
28:55I'd been married 19 yet to him.
28:57LAUGHTER
29:00Right, that's enough of that.
29:02I think the night went as well as we could have expected it to go.
29:05There's always room to improve somewhere.
29:07Mm-hm.
29:08Scores, please.
29:10Adam and Aaron are two lovely boys,
29:12but tonight the food and the hosting wasn't up to our expectations.
29:17So, for that reason, we are scoring them...
29:2111.
29:22Oh, dear.
29:23Tonight we are scoring Adam and Aaron...
29:2616.
29:27That score of 27 means Pigelos failed to stack up to Namaste
29:32and find themselves in second place with one night to go.
29:40It's the final day of the competition
29:42and the turn of owner Anne and front of house Gary
29:44to host at their fish-and-chip shop-cum-restaurant,
29:48Balls of Prudhoe.
29:49People will be expecting big things
29:51and I think tonight we'll prove what we can actually do.
29:55I think Anne and Gary are going to be really good hosts.
29:57I think it's going to be good fun.
29:58So far, I think our night was the best night,
30:01but one is left to go.
30:03So, what's the plan? Fish-and-chips, right?
30:06We are a fish-and-chip shop,
30:07but we're not serving fish-and-chips tonight.
30:09We're doing something totally different.
30:12Starting with the main course,
30:14leek pudding with steak and gravy.
30:16That is totally different.
30:18I mean, is it just a pudding full of leeks?
30:20Is there any sauce?
30:22I've never had a leek pudding before.
30:23No, but I like leeks.
30:25I don't know what it is, but we'll soon find out
30:28when we have our main course.
30:29Yeah, we'll soon find out.
30:30Gary?
30:31Leek pudding is leeks in a pudding.
30:34That gets to the bottom of that, then.
30:37To make the leek pudding, they start by chopping,
30:39yes, you've guessed it, leeks.
30:42What's a plumber's favourite vegetable?
30:44I haven't got a clue.
30:45A leek!
30:48Oh, it could be a long day.
30:50Next, Anne combines flour, suet and seasoning in a bowl,
30:53adds the chopped leeks and mixes.
30:56This is going to be the best leek pudding the guests have ever had.
31:00It's going to be the only leek pudding the guests have ever had.
31:03The mixture is spooned into pots.
31:06I think I might be the next Mary Berry.
31:09As long as I'm not funny-cruddy.
31:13The puddings are chilled, ready to cook later,
31:15so Gary gets on with the steak and gravy.
31:18Good bit of meat, that, Gary.
31:19Oof, it is.
31:20He dices the steak, chucks it in the pan and tops with boiling water.
31:26This is our special ingredient.
31:29What's in it?
31:30I can't tell you.
31:31Why is that?
31:32Because it's a secret.
31:33Not you as well.
31:34Is it our gravy, curry gravy?
31:36No, that's it.
31:37It's a normal English gravy.
31:39I like to have a masala gravy.
31:41Help me have it.
31:42Not tonight, I'm afraid, Raz.
31:44The meat will be served with mash and veg.
31:46On to dessert.
31:49Eton Mess.
31:51My nan used to love mate and lamb.
31:53Who doesn't love an Eton Mess?
31:54I haven't got a clue.
31:56Eton Mess.
31:58Nope.
31:58Eton Mess.
31:58What is it?
31:59I think this is the perfect sweet to finish with.
32:03While Anne chops the fruit, Gary separates egg whites for the meringues.
32:08Consistency of this running through me fingers.
32:11Mmm.
32:12Time for a whisk.
32:13I wonder how Raz and Boxer are getting on.
32:16Eton Mess.
32:17Have I pronounced it correctly?
32:19Eton Mess.
32:20Eton.
32:21Eton.
32:22We'll come back to you.
32:23Once mixed.
32:24There she blows.
32:26It's spooned onto a tray and into the oven to bake.
32:31Come on, meringues, don't let me down.
32:34No, that's not Eton.
32:36Say it again.
32:38Eton Mess.
32:39I give up.
32:40They're finished now anyway.
32:42Onto the starter.
32:43Garlic king prawns.
32:46Just trying to cover your slag.
32:49Are they going to live up to Raz and Boxer's king prawns?
32:52What happens if it's bigger than us?
32:53Can it?
32:54Impossible.
32:56OK, then.
32:57They look pretty junky.
32:59I think Boxer and Raz has got a bit of competition tonight.
33:02Might not be as big, but they'll be as tasty.
33:05They certainly will.
33:06You could hang your hat on that.
33:08They clean up the prawns and butterfly them.
33:11Why was the prawn bad at sharing?
33:15I don't know, Gary.
33:16I was selfish.
33:19Hey, God.
33:21I know how you're feeling.
33:23I'm a big garlic lover, so it's going to have to be, like, pungently garlic to win
33:29me over.
33:30I reckon you'll be all right.
33:32Smell that garlic.
33:33Just tell us what it smells like.
33:35Oh, I love it.
33:36It's lush.
33:37The prawns will be served with rice and salad later, and that's the prep done.
33:42But having revealed to the guests that she likes a bit of opera, it's not just the food
33:46that needs warming up.
33:48La-la-la-la-la-la-la.
33:51La-la-la-la-la.
33:53I really want to see Anne sing opera.
33:55I may just have to put on a little short of night.
33:59Are you feeling all right, Anne?
34:02Ready for it?
34:03First to arrive, a very dapper Raz and Boxer.
34:06Balls.
34:07Balls, fish and chips.
34:09Hello.
34:10Hello! Hello! Hello! Hello!
34:14I like the name Balls! Oh, yes!
34:17We didn't expect a fish and chips shot, no.
34:19Chips mean I go for fish and chips every time,
34:22but no wearing a suit and a bull tie.
34:27Finally, it's a more dressed-down Aaron and Adam.
34:31Hi! Hi, everyone.
34:34I'm going to go home and get dressed.
34:38Cheers, everyone. Cheers!
34:40Cheers! Cheers to a good night.
34:44Coming up, a remarkable recital.
34:48The little voice inside my head was saying,
34:51you're not allowed to laugh at her because nobody else is.
34:53And the winners are revealed!
35:04It's the final night in and around Newcastle
35:06where Anne and Gary from Balls of Crudeau
35:09are bidding to win a £1,000 prize.
35:12In the kitchen, for some reason, Gary's playing with the microwaves.
35:26And the race is in.
35:28I feel like I've aged ten years.
35:30Meanwhile, at the table, the boys are perusing the placemats.
35:33It's my favourite woman, the Queen, Queen Elizabeth.
35:36I love the fall. It is lovely.
35:38It's a really nice thing to have of your restaurant, isn't it?
35:40Yeah, it is. Absolutely right, it is.
35:42As soon as I walked in, fish and chips.
35:45Then it's like surprise after surprise.
35:48Every little thing you can tell, it's touched with love of Anne.
35:52And currently feeling the love of Anne are the prawns,
35:55which are ready to go.
35:56I think they're hard to please if you don't enjoy that, Gary.
35:59It's all about the eye.
36:01Garlic king prawns with rice and salad.
36:09Chuck in. Enjoy it.
36:18I like the king prawn.
36:19Nice and garlicky.
36:21The garlic level's right up my street.
36:23The garlicky, the better.
36:24Oh, what, Adam?
36:27Is it bigger than yours, the king prawn?
36:29Nothing's bigger.
36:30Nothing bigger than yours.
36:33LAUGHTER
36:36Boxer still has the bigger prawn, but you only got two.
36:40You got four at ours.
36:41LAUGHTER
36:42What it means to take over the business from the parents.
36:45Oh.
36:46I'm absolutely delighted.
36:48My parents took it over when I was 16.
36:51And my dad and I had to work in every night.
36:54What were their names again?
36:55Andy and Nina Ball.
36:57Oh, so that's where the balls come from.
36:58That's where the balls come from.
37:00LAUGHTER
37:01So I've been dying to ask about the queen.
37:04It was 1998, and she came, and she was actually linking a computer up from across the road.
37:13Our local paper rang up and said, Ian will have a photo, and he would think the queen was at
37:18the chip shop.
37:19We were thinking, the queen has given her food.
37:22I looked at the picture, she was outside.
37:26Tourists that come in and they're like, has the queen been here?
37:29Yeah, she really has.
37:31And they'll go, did she have fish and chips?
37:34And I'll go, no, she had a spam for that.
37:36And they're like, really? Really?
37:38LAUGHTER
37:40Ann's been quite clever, the way she's played the cards about it.
37:42Yeah.
37:42Because it came across as she'd actually had the queen as a guest.
37:46Yeah.
37:47But I don't blame her, because I'd have done the same thing.
37:50Yeah.
37:50Back in the kitchen, time for more microwave fun.
37:53The steak, mash and leek puddings are heated through before being piled onto the plate.
38:00Let's get these out.
38:01Yes, let's.
38:03Leek pudding topped with steak, served with mash and veg.
38:08Oh, lovely, thank you.
38:13And it smells incredible.
38:16Enjoy it.
38:25The gravy is absolutely insane.
38:27Oh, thank you.
38:28It's so good.
38:29It's lovely.
38:29I've never had a leek pudding before, but as soon as I cut into it, I could smell it straight
38:33away.
38:34It's really nice.
38:35And the steak is perfect.
38:36It tasted phenomenal.
38:38There's no words for it, it's really, really nice.
38:40Oh, boxer.
38:43I think we need to go out and try some food.
38:47I think we're too busy eating curries.
38:48I think we need to take our wives out more and learn how to eat more foods.
38:52Yes, yes.
38:53Get out of the curries.
38:54Yes.
38:55It makes me very warm that you're all enjoying the food.
39:00Give me a bit of a tingle.
39:04That could be the microwave.
39:06There was a lot of expectation because we didn't know that some of the people would have liked the main
39:10course,
39:11but they loved it.
39:13We've all had some lovely food this week, guys.
39:15If there's one thing that you could eat, what would it be?
39:19Mine would 100% be fish and chips.
39:22I love fish and chips.
39:23I'll have the dirty fry chips.
39:25LAUGHTER
39:26I like the dirty thing.
39:27I like dirtiness.
39:29LAUGHTER
39:30Dirty fry chips.
39:32I'm not a dirty person.
39:34I just like the word dirty fries.
39:36I'm glad we cleared that up.
39:37With the food a hit, it's time for Anne to finally show off that opera training.
39:41Does everybody in here want to hear Anne sing?
39:44Yeah!
39:45Yeah!
39:47Anne!
39:49Anne!
39:50Anne!
39:51Anne!
39:52Anne!
39:53Anne!
39:54Anne!
40:08I do not.
40:09Shall I laugh or shall I help?
40:11I was shocked the little voice inside my head was saying you're not allowed to
40:22laugh at her because nobody else is no one's forgetting that in a hurry now
40:39that you's realized that Anne has never ever been to a training school for that offer.
40:44But can I tell you something else? My teeth nearly fell out later.
40:49I feel completely led astray. We've been led astray but it's all been in good fun.
40:53Boxer, do you think we'll book Anna for the Prosecco Lounge?
40:57She's going to be perfect for a comedy night. Comedy night.
41:01Cheeky. With the night so far hitting the high notes, it's down to dessert to seal the deal.
41:07Let me have a gore.
41:08Careful, Gary, you'll get another one of your tingles.
41:11Cream and fruit applied, it's ready.
41:14I'm really happy with this and this is the best dessert of the week.
41:18Eat and mess. It's a classic.
41:25After the heavy dinner, this is nice and refreshing and late.
41:45I haven't tried it before. It's nice and tasty. It's nice and fresh.
41:49Well, to be honest, I don't know what was it. I haven't even heard of the name.
41:54It was nice, it was fresh, it was colourful, but it's not our taste.
42:00Yeah. Yeah.
42:01Like, it's absolutely amazing. Like, it's the perfect amount of sweetness.
42:05It's spot on.
42:06Aw, thank you. It's lovely.
42:08I think our dessert went very well tonight and I think everybody enjoyed it.
42:13I just want to listen to your opera singing again.
42:17LAUGHTER
42:17I'm going to do that at your place once in the afternoon.
42:20Brilliant.
42:21And I'll do it for free.
42:22And you'll not do it for free.
42:24LAUGHTER
42:26Their night, compared to ours, is completely different.
42:29They've not run it as a restaurant, they've run it as a fun environment.
42:33Here's to our new friendship.
42:35Friends.
42:36Friends.
42:39Let's find out who's going to win the cash.
42:41We will win it.
42:43Hope we will.
42:44Because we sell Corrie's. Everyone loves Corrie's.
42:46I hope we can win the competition.
42:49The proof is in the pudding, so we'll find out too.
42:52The leek pudding.
42:52The leek pudding.
42:53LAUGHTER
42:55Anne and Gary need 34 or more to leapfrog Rez and Boxer into first place.
43:01Tonight was a perfect night, but the dessert wasn't our taste.
43:05But we're going to give...
43:0617.
43:08Everything's been absolutely amazing, so we've decided to score Anne and Gary.
43:13Whoa, there!
43:14All the scoring's done in secret, so let's find out together who's going to grab that grand.
43:19CHEERING AND APPLAUSE
43:23And third place is Piccolo's Aaron and Adam.
43:28CHEERING AND APPLAUSE
43:39In second place is Namaste, Rosan Boxer.
43:45CHEERING AND APPLAUSE
43:47CHEERING AND APPLAUSE
43:56Pigolo's scored balls of Prudhoe a perfect 20, giving them a table-topping total of 37.
44:02Yay!
44:04Woo-hoo!
44:05Absolutely fantastic.
44:12CHEERING AND APPLAUSE
44:13Thank you all for a fantastic week.
44:16Friends forever.
44:17Friends forever.
44:19CHEERING AND APPLAUSE
44:21It's a shame our stocks and it wins stocks of cash, but the right person won.
44:26Tribunas are feel amazing.
44:27Came second, it's a massive achievement it is.
44:29I think everyone is a winner and we are happy with second place.
44:33Maybe you can have some opera lessons?
44:35Oh, eh, I tell you, I don't think I need any.
44:38No, I don't either.
44:39I think I'm good enough.
44:39Definitely.
44:39Uh-huh.
44:40Go on then, Anne, sing us out.
44:42LAUGHTER
44:45Oh, actually, maybe don't.
44:47CHEERING AND APPLAUSE
45:11MUSIC PLAYS
45:14MUSIC PLAYS
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