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00:00There's a snake in my boot
00:02Take three restaurants
00:05Aiming for culinary excellence. They're gonna be impressed with this get each to cook three fabulous courses
00:11Service darling. Let's go and get them to score in secret
00:18On today's show glorious guns if you were a wine
00:22What would you be he wants to be a full-bodied wife?
00:25You mean you have like a lot of muscles. What's going on? He's working out, you know, that's good
00:29A squabble of the sexes. You ready to take his girls on. I'm very successful chef's male
00:35I'm gonna step back from this company
00:37He instantly regretted and the chance to compete for a mighty wedge of Wonga. Let's get all this one that
00:43bigger better
00:52Today's professional competition comes from Nottingham stomping ground at the legendary thief and wealth
00:58redistributor Robin Hood
01:02Afternoon fella
01:03And hoping to have a merry time tonight are our first hosts HFB and director Peter of the wine room
01:09city
01:09The clue is in the name. We're all about wine pairing that with that are amazing clean fresh and great
01:16smelling and tasting food
01:19I don't like smelling don't like smelling. I'm sorry. What would you prefer?
01:23Fabulous food combined with the wine creates a fantastic experience
01:28Ha ha now you're talking
01:30Dark plums damsons cooked strawberries blackberries. Peter's really got the bit of the Medusa
01:37About him. I'm hoping you mean Midas in the fact that whatever he touches seems to
01:44Seems to work out and what's gonna give your menu the golden touch tonight?
01:48Our food is very modern. It's the small plates. This is the new things a new way of eating and
01:55people love them
01:57And they're serving three such small plates for their starter gambas pil pil salt and pepper squid and fish goujons
02:06Pil-pil never heard of pil-pil pil-pil
02:09Meet all American gals chef and owner Annie and Canadian office administrator Rena from Nottingham institution Annie's Burger Shack
02:18We specialised mostly in burgers
02:20No surprise there
02:22It's authentic and American. It's the real deal
02:26And when it comes to being proud of their roots these two have got it covered
02:31We're both from North America. We both can just talk about it for ages
02:37USA USA Canada
02:40Thank you
02:41North America go
02:42Let's go
02:44It's amazing how many people from around the world come to us
02:48I got recognized in Sweden in a new port and you're going your Annie's burger shop. I'm like close
02:54Yes
02:55Back at the wine room city B makes a start on her shellfish
02:59The gambas pil-pil is a beautiful Spanish dish fresh king prawns garlic parsley and lemon and just popping with
03:08flavor
03:08The prawny flavor will be popped fresh tonight before serving with Peter helping out in the kitchen for one day
03:15only
03:15They start prepping their gambas mix B combines garlic fresh chili lemon parsley oil and chili powder, which is blitzed
03:25Yes, looking good. I'm gonna love this
03:28They're basic seafood things though, aren't they? That sounds like a posh chippy don't it? Yeah
03:34Completing our lineup of professional duos a chef B. Yes another one and owner of Thai seafood restaurant the lobster
03:42pot known for your muscles, eh?
03:45I mean though we're both born in Thailand our parents are Thai the menu here is Thai seafood
03:50So that's who we are Thai infused seafood. You've been to the gym lately, bro
03:54I've thought about going we don't gym together, but we talk about going to the gym all the time
04:00But I do say under type in you do
04:03He's a little bit too competitive for my liking because I'm the other that's gonna win everything
04:08No, it's not that I'm too competitive. It's just because I win everything lies lies. That's totally lies
04:13Well, that remains to be seen
04:15Back in the kitchen Peter's getting some instruction
04:18Right, you want the pips out. You don't want
04:20Oh, you want the pips taken out? Yeah, absolutely
04:23You don't normally take them out
04:25I do
04:28Right
04:28I don't obviously you haven't been in the kitchen not long enough. Have you they portion cod and squid which
04:34will be battered and fried later
04:35Just squid. He's gonna be a good luck charm tonight, Peter
04:39My favorite dish this month
04:41Next to prepare is the main flat iron steak served medium rare with garlic butter and a red wine jus
04:48I'm really glad they said medium rare. Yeah, so that is really exciting
04:52Medium rare. I know it's not everyone's preference, but they've got to try it first before they go. Oh, I
04:59want it well done
04:59Oh, I have to have well done everything. You're gonna have to get it well done. I like well done
05:03tough
05:04You're getting medium rare
05:05The steak is seasoned with rosemary and garlic and will be fried with garlic butter this evening
05:11With garlic butter a red wine and juice juice
05:15Jou
05:15I think they spot a spot of juice, right?
05:17Peter, that jus is not gonna make itself
05:20What are you doing Peter? Come on
05:21When you get off your phone
05:24It was work-related
05:25Yes, we're working now two onions Peter adds bay leaves rosemary and thyme
05:32This is a not a one-off but not usually in the kitchen and you're doing very well
05:38In goes a trickle of port. We are a wine bar. We're gonna have kick their socks off tonight
05:44That sounds painful. The mixture is reduced and sieved. This is a really expensive sieve
05:51Sorry, what is it?
05:53Chinoise
05:53Okay makes it more expensive and you call it that I'm sure it's worth every penny a knob of butter
05:59is added
06:00Then it's set aside for tonight
06:02On to dessert tart tatin with honeycomb ice cream and amaretto chantilly cream
06:09Tatin and amaretto chantilly cream
06:13Struggled through that didn't you?
06:15English is my second language
06:16Remember that it's a classic French dish the tart tatin and it is when you pair that with the ice
06:23cream and the cream
06:25It's naughty, but nice
06:27Good combo
06:29The tart tatins were made earlier and will be baked this evening
06:33Uh the amaretto chantilly if they're gonna be making that from scratch this this quite a bit of prep in
06:38this so well done
06:39For the amaretto chantilly cream bee whips together cream amaretto and icing sugar
06:45That's it. Do you want a taste?
06:47I think I'll pass. The boozy cream is put aside until later
06:50Ready to go?
06:51Ready to go
06:52Cool
06:53How's everyone feeling?
06:54It's definitely a jeans and t-shirt night, isn't it?
06:57Yeah
06:57It's not a shirt and tie
06:58Yeah, it's giving us some
07:00Ooh competition
07:01Good
07:02Good
07:03Bring it on
07:05And the first guests are here
07:06Bee and Durr from the lobster pot
07:09Hi guys, you all right?
07:11How you doing?
07:11Peter, nice to meet you
07:13My name's bee, nice to meet you, Peter
07:15Bee
07:15Bee, yep
07:16I'm bee as well
07:17All right, nice to meet you
07:18Bee
07:19I'm Dur
07:20Hello
07:20Sorry, Dur
07:21Dur
07:21Dur
07:22How did you do?
07:22Dur, nice to meet you
07:23Finally, it's Rina and Annie from Annie's Burger Shack
07:26Ooh, wine room
07:28Ooh, I love wine
07:29Steady
07:30How's it going?
07:31My name's bee
07:32I'm Rina
07:32Nice to meet you
07:33Hi, nice to meet you
07:35Hi, how are you?
07:36How you doing?
07:36Dur
07:36Hi, how's it going?
07:38Hi, what's your name?
07:39Nice to meet you
07:40Annie
07:40Hello, Annie
07:40Hi, nice to meet you
07:42Yeah, I recognised Annie
07:43She's a regular customer of mine
07:44Well, she used to be
07:45Sounds like there's a story there
07:47Good to see you
07:48Welcome to the wine room city
07:49Thank you
07:50Cheers
07:52Cheers
07:52Cheers
07:52Cheers
07:54Coming up
07:55Perplexing pairings
07:57Are you a couple?
07:58Sorry?
07:58Are you a couple?
07:59No
07:59No
08:00Oh
08:02No
08:02No, never ever
08:04Ever
08:04Ever
08:05And competitive conversations
08:07Are you guys in it to win it?
08:08You're all nice
08:09I know
08:10But we're trying to beat you at the same time
08:12Are we that nice?
08:12Or we're just acting
08:20It's night one in Nottingham
08:22Cheers
08:23Cheers
08:52Where professionals
08:54Are you dressed?
08:54Yeah
08:56Looking for something?
08:58I cannot find my gambas mix to make my gambas with
09:01Uh-oh
09:02What the hell do we do with it?
09:05It's here
09:06Oh phew
09:07Crisis averted bee fries the brawns
09:09Looks fantastic
09:11I think it looks brilliant
09:12It's really good
09:13With the seafood finished sizzling
09:15Service darling
09:16Let's go
09:16The starter's ready
09:19Gambas pil pil
09:20Salt and pepper squid and fish goujons
09:23Enjoy
09:24Thank you
09:30I'm a new england kid so i'm seafood all the way
09:33You know through and through
09:35The spice is just right for me
09:36Yeah
09:37Not too not too hot
09:38Yeah yeah not too hot
09:39The actual dish is not
09:40It's not it's not mind-blowing
09:42Yeah it's not complicated is it
09:43Yeah
09:44I love the sauce
09:45Um just tried the squid it's really nice
09:47I think a bit more crispy batter on it but
09:48It's amazing
09:49It's very tasty you know
09:51The calamari maybe could have done with a bit more salt and pepper
09:55But that's only being tiny picky
09:56Do you guys normally work in the kitchen together or
09:59No i'm in the kitchen
10:00The pizza's in the front
10:01So very much
10:02I do work on the floor sometimes
10:03But it's very it's very infrequent
10:06So i'm behind the scenes a lot
10:07Are you a couple?
10:09Are you a couple?
10:10No
10:10No
10:10Oh
10:11No
10:11No
10:12No
10:13How dare you
10:15I thought you were quite offended by that question
10:18No sorry i shouldn't be offended
10:21We get on really well
10:23Awkward
10:24I still thought there was a couple when we met him
10:26Because you know she was like
10:27She was like
10:28Busting him around and stuff
10:30Would we be a couple?
10:31Absolutely not
10:32No never ever ever ever
10:35No ever ever ever
10:37We get the point
10:38So do you guys you met after college?
10:41No at work
10:42At work
10:42Yeah
10:43No
10:43We joined
10:44And you just became friends and brothers brothers in arms
10:47Brothers exactly
10:48I'm trying to guess with is it tie or
10:51We're tie
10:51You're tie
10:52Are you both ties?
10:54Oh
10:55Oh my god that's a great idea
10:57I'm so gonna do
10:58I'm gonna do that myself
10:59Made in america
11:00Yeah i'm gonna do it like a navy tattoo that says made in the usa
11:04USA
11:06I was born in the
11:08No i can't do it no
11:09Probably for the best
11:12I think the sauce went really well
11:14I think they all enjoyed it
11:16On with the main
11:17Bea adds pecorino to a little gem and courgette salad
11:21And knocks up some potatoes brothers
11:23Before frying her flat iron steaks with a generous helping of garlic butter
11:29The steak's cooked exactly how i want to present it
11:32Medium rare
11:32I'm really pleased the way that's turned out
11:35Flat iron steak with garlic butter and a red wine jus served medium rare
11:41Enjoy
11:47Mmm
11:48Well i normally don't order my steak to be medium rare
11:52But i do quite like this and i think i would probably order medium rare next time
11:55I do like the steak it's very tender yeah it's perfect for me
11:59When i asked for medium rare i wanted to pink with the with it out on the outside
12:04And you got it which is really rare if you mind the pun
12:10You're excused
12:11Oh yeah i really quite enjoyed that
12:14Yeah and i think the potato thing with it was really nice as well
12:17Tennis bravis
12:17Yeah that was nice
12:18I could have had the steak a bit more cooked but the steak was nice
12:22The steak was nice the salad paired with it was nice as well
12:25Would you like to try the wine with the steak guys it's a chateau neuve de pat
12:30It's a good marriage it's a really nice blend very good
12:33So if you were to be a wine or a choice of wine what would you be
12:39It would be something very oaky very old something american no doubt definitely french
12:46Oh zutala definitely uh white probably the sweetest one sweetest yeah because i'm so sweet
12:53This is like a dating game answer i'd pick white wine because i think i'm just so sweet
12:58Because he wants to be a full-bodied wine
13:00Full-bodied i would say
13:01What do you mean like full-bodied do you mean you have like a lot of muscles what's going on
13:04If you want a cup of fuel
13:07Is the toilets that way
13:10He's working out and if he you know it looks good
13:14I wouldn't say no to showing off my guns but i don't go around
13:18Purposely showing them off they just do that on them on their own
13:22Keep them in your holster fella
13:23Peter what would be you what would you be
13:27Oh dear
13:28If you want to put me on the spot here
13:29Um i don't know i was listening to everybody
13:32Oh peter don't get shy
13:33What's that why
13:34No i don't i can't think on this i'm terrible for thinking on the spot
13:37Peter stop being so shy i've never known you'd be that shy before
13:40This is a competition that's him told can i take a guess for you go on then
13:46If you don't mind a fruity sort of moselle a bit green
13:51But maturing with age
13:53Oh that's nice
13:55That was a nice one there
13:56That was so nice
13:59That's what made a good partnership because you can see i'm going i don't know and then
14:03Bea just kind of came in she was like don't worry about it i'll have you
14:06Yeah i know you i got it don't worry kid i'll help you out
14:09Kind of uh but will it help them with their final shot at the thousand pound prize
14:15This is just no no peter let me just do it please
14:18Well there's no b in team
14:20Very very happy with this final dish it is just stunning
14:25Voilà apple tart tatin with honeycomb ice cream and chantilly cream
14:30Thank you enjoy
14:37I'm liking the dessert liking the pastry
14:40They like
14:40Nice and crunchy
14:41I normally don't like fruit on dessert but this is really nice
14:44We converted you have
14:45Yes you have
14:47Fantastic fantastic
14:48I have to say hats off to her she did that she did that absolutely spot on
14:53I'm not a massive fan of like fruit with food but the pastry's lovely
14:58The ta-ta tan was really light so i like the name it was apple pie
15:05Posh french apple pie
15:07This is a competition are you guys in it to win it our competitive would you say you are
15:12I want to win it there's no point finishing second it's just first place loser
15:15Yeah second place is first loser i'm having that
15:20Your next tattoo
15:23You're all nice i know but we're trying to beat you at the same time
15:26Are we that nice or we're just acting
15:29He does know we haven't scored him yet
15:32Speaking of which
15:33The food was nice the mains was nice the desserts was good but the starters let them down
15:41That's why we gave bmp to a 15 the main course and the dessert was absolutely wonderful but the
15:48Starter slightly kind of let it down but the dessert way brought it back up so on that
15:54You're the 17 17
15:57So the wine room city are off to a great start with 32 points
16:07It's day two in nottingham and at annie's burger shack annie and reena are feeling confident about their stateside supper
16:14Last night was good yeah but i think we're gonna bring the american to the table well you definitely will
16:20go
16:21USA USA USA need a bit bigger better
16:26Pace yourself there's still a whole day of cooking to do
16:29She's gonna be out there
16:32Totally i mean she is she she is a bit of a zany character
16:35I wouldn't be surprised if she put in some entertainment midway through
16:39Yes but what about the food
16:44The food they're going to taste today is going to be the most authentic american food they've had i think
16:48Definitely the most authentic food
16:50Especially considering that they're actually having a real american cook it
16:53The stars and stripes soiree begins with the starter annie's traditional buffalo chicken wings with blue cheese dip
17:01I've never understood why they call it buffalo it's the place
17:05Okay
17:06I don't like using my fingers to eat food like that or picking meat
17:11Not finger licking good for you then at least annie's buzzing
17:15These chicken wings are the bees knees
17:18Having prepped the meat
17:20There we go
17:21She dips in a flour paprika and garlic powder mix
17:25Nothing's more american than a good old-fashioned hot wing
17:28Hot wings baby yeah baby they're left in the fridge to be fried before serving and it's onto the blue
17:34cheese dip
17:36Blue cheese i'm not blue cheese
17:38You love blue cheese i'm not a fan you know is it it's the smell
17:41Whoo oh you're gonna smell this cheese oh do i have to cheesy
17:46Unsurprising the pongy stilton gets a crumble this is my anglo-american uniting as one such diplomacy
17:54She adds the un cheese to mayo and sour cream before chopping parsley
18:00You ever notice that parsley smells like lawn not once in it goes
18:04Next up the buffalo sauce you know
18:07I mean i i'd imagine she's probably got her own buffalo sauce correct
18:10First thing to add butter butter butter come on
18:15This is the secret ingredient to the best buffalo wings you're gonna get
18:20After the secret hot sauce she adds cayenne pepper garlic powder
18:25That's some kick and a splash of worcestershire sauce
18:28And now i'm just gonna keep it to the side till tonight next up the main
18:34The new england yankee brisket burger with american fries
18:39Just imagine this big hunk of meat everything i hate
18:43Not a burger fan then i'm just expecting burger and fries but i hope she does something
18:49To jazz it up a bit over to annie i make these burgers the really old-fashioned traditional way you
18:55just put a tiny little
18:56Bit of pork mince in there that just gives some moisture along with the porky beef mince
19:02She adds her own blend of spices and breadcrumbs then mixes
19:05I went up against a butcher once wanted me to show me some fandangled patty making machine and i could
19:12do it faster
19:13That is woman beaten machine bravo
19:15So they're shaped slammed
19:18Okay let's make america proud
19:21And set aside for later next up the potatoes what's the difference between normal fries and american fries
19:27Made by an american
19:29Technically a canadian i'm leaving you on wedge duty
19:32Okay good luck
19:33That's good
19:34Rena chops up wedges then parboils
19:37They'll be triple cooked later along with thin cut and curly fries
19:42Finally on to dessert annie's nut-free chocolate peanut butter pretzel pie how does that work
19:49I like peanut butter but i don't know if i like nut free peanut butter it makes no sense at
19:54all
19:54Well there have been no peanut butter there at all i'm sure there's a very good reason
19:59So this is our peanut free peanut butter it's made of toasted soy instead of peanuts because i'm allergic
20:06Well that makes sense it's added to tofu topped with maple syrup and melted chocolate then blitzed
20:12I like chocolate and i like peanut butter yeah i'll give it a try
20:16For the base annie adds butter to blended bickies
20:20Annie how's it looking this is pretty much usa in a dessert yeah amazing you can fit it all in
20:26one tin finally on goes the non-nutty mix
20:29Sounds quite interesting
20:31I do like pretzels but do you like pretzel jokes two pretzels walking down the road one was assaulted oh
20:40What did the pretzel say when he fell to the floor that's an unexpected twist oh man that's like some
20:47weird dad joke
20:48Yep they're blitzed and will be added to the pie before serving and that's the prep done
20:54So everything's gone really good with the prep yeah we're gonna do it for america
21:00USA USA
21:01For a food competition it's it's basic yeah i think we're still in a very good chance of winning
21:08First in duh and b
21:11Welcome to annie's hi
21:13How are you doing hello
21:15Hi guys nice to see you again yeah it looks very american
21:19Nothing gets past him did you bring this from your house in america i couldn't afford anything else i just
21:24took all my brothers
21:25Does he know next up are last night's hosts b and peter
21:30Hi how are you hello hi how are you hi
21:35Did you guys want a jolly rancher cocktail is this supposed to be a sweet yeah it's like a hard
21:38Sweet yeah it's a hard boiled sweet looks like a drink to me yeah welcome to the shack
21:44cheers cheers cheers coming up an assortment of accents like purple donkeys fly nothing uh alabama
21:52i definitely think she could have been a stand-up comedian and memorable music
21:59Listening to it i like the ending i think i was quite happy to hear the end of it
22:09It's night two of our professionals competition in nottingham cheers cheers
22:15Where annie and reena of annie's burger shack are treating two rival restaurants to an all-american experience
22:23As annie fries the chicken wings for the starter here we go
22:27The guests have spotted some snaps i think annie was a rock star before she uh started making burgers
22:34She was definitely the headbanger bang on wonder how long ago it was last weekend wasn't it
22:40The photo of annie singing slightly disturbing it's kind of scary you need to get out more
22:47In the kitchen annie gently crumbles even more cheese onto the blue cheese dip
22:52Begin yeah it looks nice wings fried they're topped with the buffalo sauce oh it tastes like home smells like
22:58home
22:59Before dishing up if you don't close your eyes and feel like you're in america
23:04Nothing is gonna do it service
23:07Starters up
23:08Annie's traditional buffalo chicken wings with a blue cheese dip and a side order of wing eating etiquette american style
23:18Stick your butt out gotta kind of sit forward get your beer ready like that
23:24You're watching the tv right now you got your football you're on the bar you put your arms on the
23:29table
23:29And then all of a sudden you just go in and go in
23:34Mmm you fancy doing it you're gonna fancy giving it a go
23:38I like to have explanation of how to eat a chicken wing would i sit and eat a chicken wing
23:43like that with my beer no
23:45Never mind the technique how's the taste i'm not a big fan of blue cheese
23:55It's all right it's not going to waste chicken wings nice
23:57Yeah, yeah flavors there chicken wings are definitely better than i thought they were going to be
24:01It's one this it was cooked pretty well i'm not the biggest fan of wings but i like the tang
24:05on the um
24:06Flavoring yeah i love blue cheese i love holster basset yeah yeah the spice is good on the wings nice
24:12texture
24:12Yeah, the chicken wings were nice i did like the blue cheese dip you know had wings before
24:17Wings are wings wise words indeed 50 50 with the wings and the blue cheese oh wait hang on a
24:22We are in a competition yeah being actually honest
24:28Next annie serves up a platter of her local patter
24:31So y'all gonna be like coming from like north carolina then you all be talking like this
24:36But if y'all want to go from georgia you'd all be like like a snake you know y'all
24:40gonna be doing like that
24:41Yeah, but if you want to go texas you're gonna have to talk like that new york and your voice
24:46gets a lot lower and then like
24:48Like purple donkens fly and that's in alabama
24:53Blimey that's quite the range
24:55I love annie
24:57Yeah i definitely think she could have been a stand-up comedian there's a snake in my boot
25:02Oh my god that's so cool what do you think patrick she means you peter anything
25:08That's a no how you doing
25:12How you doing how you doing
25:24Well the thing is though i can't do an english accent because i sound like dick van dyke from mary
25:29poppers
25:31I'm like hello governor are you all right
25:33Oh blimey
25:34I think it's good vibes all around everyone's really happy everyone's kind of taking part in conversation
25:38Yeah
25:39Yeah
25:40It's a jolly holiday with annie and it's on to the main
25:44As the burgers sizzle away she dunks wedges fries and curly fries not scrimping on the carbs then
25:50And heats up the slow-cooked brisket
25:53Hopefully they like it
25:55Burger assembled and sides plated it's good to go
25:58If that's not a winning burger i don't know what else is the new england yankee brisket burger with a
26:04trio of fries
26:06So eat it any way you like
26:11I love it love the burger i love the the buns really nicely tasted the burger was really good
26:18It wasn't great having the burger fully well done yeah that's not my preference
26:22I'm not the biggest burger fan you know just just never really been i do love the top
26:28And the cheese yeah for me i love the
26:31Fresh lettuce the fresh tomato the burger and the bun is as expected not sure that's a compliment
26:38I don't eat burgers i don't call that going out for dinner i'm quite similar to be i don't tend
26:43to
26:43Eat those kind of things oh dear b and peter they are quite particular eating a burger with a knife
26:49and fork
26:50Yeah
26:50Not very rock and roll yeah we've got loads of burgers named after famous people as well
26:54Yeah well yeah yeah there's a lot of people that have like asked for burgers and stuff
26:58I did slayer i've done like lemmy loved my burger um lenny well god rest lenny i didn't want to
27:06do this
27:07Thing like hey do you know who i fed of course not oh yeah i fed lemmy you know that's
27:11yeah
27:11You know i fed carrie king from slayer come on that's just then lizzie come on you know
27:17I actually turned down a few guns and roses i was like ah no you turned down axel i'm not
27:23a fan of
27:24guns and roses apparently she turned down axel rose who's that guns and roses i'll have to tell
27:31You about that later so the pictures from earlier that we saw were you in a band that was the
27:36whole
27:37Reason why i came to england i literally came over to not even with a guitar and a suitcase on
27:42my own
27:43In my early 20s to play music and then i just end up making burgers so this wasn't the original
27:48plan
27:49So you wanted no this is definitely not an original plan but now i'm back in a band so what's
27:54that heavy rock
27:55What sort of metal it's a bit punky she could have been the next susie quattro
28:01You don't know who that is do you i know the name but i can't picture
28:05The face so you don't know then would it be possible we heard one of your songs
28:11A little 10 15 second preview come on yeah come on depending on how into it you get
28:19Well that didn't take much persuading
28:25The type of singing where it doesn't sound like words yeah just shouting
28:33It's not early murs is it peter listening to it i like the ending i think i was quite happy
28:38to hear the end of it
28:40Oh
28:43With everyone's eardrums hopefully still intact it's on to pud which annie slices while rena
28:49watches
28:50How are they looking homemade
28:53Definitely homemade okay rena any thoughts
28:58Any thoughts at all no okay then the puddings are drizzled with chocolate sauce pretzel pieces and caramel
29:05So this is our last push hey ho let's go
29:08Ha ha ha
29:10Dessert's ready annie's nut-free chocolate peanut butter pretzel pie in a puddle of sauce with three little blueberries
29:18Here we go
29:24I actually really like it i do like that i mean i wouldn't eat it on its own necessarily but
29:29with the beer
29:30It just sort of yeah yeah yeah i like it because it's not too heavy and i like the crunch
29:35on the pretzels
29:36I'm not keen on the pretzel topping pretzels are slightly soft in the middle so i would prefer something a
29:42bit crunchier
29:43It was good yeah i i enjoyed it a bit on the sweet side for me but peanut butter and
29:49chocolate
29:49Wow
29:50I think dessert was the best part of the meal two lassie chefs are done so now it's up to
29:55you boys right
29:56We're always up for a challenge so really you ready to take his girls on
29:59Aren't most successful chefs male
30:01How dare you brave move
30:04Was your mother not a fantastic cook my mother was amazing is an amazing
30:10Exactly so i think
30:12Yeah but his dad's also but he only cooks the meat once a week
30:17So here here i'm gonna step back from this conversation
30:22Moonwalk out of here i feel like i haven't got any backup from these two
30:26Yep i'd stop digging if i were you
30:28He instantly regretted it and he was like oh no people probably talk about that
30:31I just thought i i i really don't care now for the scores tonight we were welcomed by annie and
30:38reno
30:39very warmly but the food wasn't quite to our liking so for that reason
30:45We're giving him a 15 tonight we both loved the hosting um i wasn't too keen on the burger
30:51i could have had to start us over and over again yeah yeah yeah so tonight we're giving annie and
30:55rena
30:56a 17. so annie's burger shack earns a star spangled 32 out of 40 putting them neck and neck with
31:03the wine room city
31:09it's the final day in nottingham and on hosting duties erona dur and head chef b
31:15last night was good the night before was okay our night's going to be the best to get top
31:20scores tonight i'm just going to rely on my smile and from us two it's raw sexy feel
31:25i'd plan some food as well you know our competition is going to be from the boys i think
31:30the boys are really going to pull it out of the bag tonight yeah they've got two nights on us
31:33now
31:34meanwhile the pennies finally dropped for annie it just clicked and i'm like i remember you
31:39dur served me at his place and this was years ago small world now then what's on the menu
31:46we're trying to keep it traditional thai but then we're adding our our western culture to it that
31:51we've picked up the in here for so long first course on their east meets west menu is the starter
31:57seafood
31:57platter including mussels in a white wine and cream sauce pan fried king prawns and oysters
32:04i mean we love seafood yeah i love seafood but where's the thai element there isn't one in this
32:10course but there's still time it's going to blow them away definitely they begin by prepping the prawns
32:17just look at the size of the prawns juicy as hell very they're deveined and set aside for later
32:23on to the next round of shellfish are these the muscles for tonight yeah these are the muscles bro
32:29these are the big ones these are bigger than yours size isn't everything next they test their aim
32:36bit of competition i bet you i can get more than you in if you beat me you get a
32:40raise if i beat you
32:41minimum wage the stakes are high oh we're bad at this oh you are back to minimum wage boy harsh
32:51and it's on to cleaning the oysters i've never had an oyster before you've never had an oyster no
32:58it just scares me just the thought of it love oysters yeah so these have been delivered fresh from
33:04scotland check out that fancy gadget oh nice good job now for the taste test how's that that's amazing
33:16the rest of the seafood will be cooked later next up the main grilled lobster cooked in chili and basil
33:23with king prawn fried rice grilled i love lobster when it's done right and it's still succulent inside
33:30with serving lobster you do get particular people that will make little digs like the lobster's
33:36overcooked or the so you have to we have to make sure that we get the lobster right all right
33:41lads
33:42all right how are we going lobsters for you have we got canadian or no natives mate natives now they're
33:48in season best lobsters around best in nottingham i'm confident this is going to be the winner mate
33:53yeah mate that's enough chat mate let's get them cooking they're going to be impressed with this
33:57of course they're coming to the lobster pot they can't expect no less they'll be grilled with
34:02garlic butter tonight and served with thai style rice king prawn fried rice oh my gosh that's amazing
34:09bee thinks so we've got the best fried rice in nottingham all the awards out there will tell
34:14you the same story yeah yeah there was one because of the fried rice that's what people come back for
34:19that's got to be some fried rice they'll cook it later finally it's bud mango and coconut sticky rice
34:27i don't think i've really had asian sticky rice before so um that'd be interesting mango coconut
34:33sticky rice can't go wrong with it everyone's gonna love it world famous if you've never had it
34:38you're living under a rock not sure all of that's true still bee steams the rice while dare chops mango
34:43so you get the sweetest mango from thailand it can't just be any mango from the supermarket heaven
34:50forbid oh your aims improve then boozeye i absolutely love sticky rice i i think annie loves anything
34:58coconut i know bee heats up the coconut milk and adds sugar see this is bee's speciality like i don't
35:05i try not to toast this nice oh yeah it'll be mixed with the rice tonight and that's the prep
35:12done
35:12calm bro we smashed it in the kitchen today so let's go get our tie on yeah i'm quite excited
35:17about the menu to see how they cook it all like nil by mouth until we get there right yeah
35:23that's it
35:24nil by mouth until we get there this is too good first to arrive a bee and peter hello nice
35:30to see you
35:31again nice to see you guys yeah thanks welcome to the lobster pot thank you the menu does look really
35:37good
35:37is there anything on there that you're cautious about just the dessert have you never had at least
35:42it's going to be the best they've ever had will it be as good as my ta-ta size if
35:46it comes down
35:46to a vote and it's a draw do rock paper scissors for it no lady always wins first no i
35:51thought
35:52we were equal i thought we were equal only when it comes when it comes to winning women come first
35:56i'm not getting involved here's annie and reena all right ready yeah hi hi nice to see you come on
36:05honey you look nice nice you look like me a sabai sabai cocktail for you they it means everything
36:12is okay in thai i don't think he was expecting that oh wait what we're doing careful of your arm
36:20there
36:20be those muscles are going to stand him in good stead was it me that mentioned them or did the
36:26did
36:27they just pop out of my shirt he just keeps noticing them cheers cheers cheers coming up tears at the
36:33table i remember years ago you came over and served me and you were so proud you got it i'm
36:40good
36:40it was a different side of him and it was like soft muscled her and someone lands the loot
36:58it's the final night of our professional competition in nottingham cheers cheers
37:03and at the lobster pod bee and dur are hoping to snap up the thousand pound prize
37:10oysters and mussels prepped and prawns fried with garlic butter it's time to serve looks good smells
37:16good it's gonna taste good exactly and here it is a seafood platter all right let's dig in
37:27bmp i'd recommend chewing it because a lot of people yeah a lot of people just
37:31knock it back swallow the whole all you're tasting is um seawater okay okay so chew it and you can
37:36taste
37:37the creaminess of the oyster verdict good you either like chewing it or you don't yeah yeah you
37:46definitely chewed that oyster didn't you the oysters that i had were fantastic the two oysters were
37:51brilliant i'm literally scared i've never had an oyster before straight into the deep end cheers cheers
37:59oh my god i'm back on the beach again i actually loved every single thing the sauce was so good
38:08like i had nothing to fault who does that on their first oyster yeah right the starters are hit and
38:15b's
38:16it's not just finding the fishies dishy so with the muscles is it muscle on muscle oh muscle on muscle
38:24thank you i needed that tell them about that review we got yeah the review comes in it's like
38:31everything was great in the restaurant the food was nice so was the muscles behind the bar
38:37you should have got a phone number yeah he should have replied and said you know you've left you
38:40you've left your coat it definitely pumped him up for the week you know you could tell he was like
38:44yeah i got a review about my muscles it was no big deal it was a big deal and those
38:50guns are
38:50also coming in handy as they're cracking open the lobster mane they're grilled and bees onto the
38:56best fried rice in nottingham to eggs peppers and onion he adds rice and prawns while der tops the
39:03lobster with garlic butter all under dad's supervision yeah he's uh quality control
39:10and does it pass the taste test with the thumbs up from the big man the main is good to
39:15go look
39:16at that that's perfection on a plate right there grilled lobster with king prawn fried rice
39:22we was gonna go thai thai but then we thought we'll do western thai because i feel like that's what
39:29we are that's what we are that's what we are we're a bit we're thai but then we also bought
39:32yeah yeah yeah yeah as well so it's half and half two cultures what are we t english
39:38is that what they call it oh that's so cool tuck into your full t english everyone
39:47i love it this is definitely like right up my street yeah snails for me i've never had thai
39:53it ever so i'm loving it you've never had thai thai either yeah i love it it's amazing i really
40:01enjoyed it the lobster was amazing i loved the rice so much i expected nothing less from the best fried
40:06rice in nottingham the rice i really like it the prawns are cooked really really well i've not had
40:11lobster before um the flavor's great i i expected the lobster meat to be softer it's quite meaty and chewy
40:19quite stringy oh dear the flavors are brilliant but in the middle he was still a little bit muscly
40:26i think he's just a little bit it's because he's taking after his dad
40:31the lobster for me was just a little bit overcooked just the chewiness of the lobster
40:38it was quite tough we knew b and peter were going to be hard to please every time you say
40:43how was everything there's always a oh but i would change this but i would change that
40:50and danny's got another topic to get her claws into i think i know why
40:56that you said that men are better chefs last night
40:59i remember being here years ago and you came over and served me you just said it's my dad's place
41:08and
41:08um one day i'm gonna it's gonna be up to me to take it over you remember that kid that
41:13kid that
41:14served you i remember that kid and you were so proud you were so proud i think today when he's
41:23talking with his dad and how like he's proud to be taking over like it was a different side of
41:28him
41:29and it was like soft muscle durr soft muscle durr oh he's gonna love to hear that i am not
41:36a soft
41:36muscle durr it's a food and family cheers cheers so when annie got quite emotional it made me want to
41:44shed a tear as well but men don't cry we sweat our tears out at the gym don't we sure
41:51you do but may i
41:52just say one thing that does not make men better than ever ever we've all come from that i thought
41:59you
41:59was gonna drop that this is a competition we've had a winning star we've had a winning main we've
42:06definitely got a winning dessert b adds the coconut sauce to cooked sticky rice as durr and dad stand
42:13over him no pressure at all he finishes off with a side of mango i'm happy yeah let's get it
42:19come on
42:20fist bump complete as is the pud mango and coconut sticky rice with a cheeky bit of mint i hope
42:27you all
42:32enjoy it i really like it the mango is really sweet i love this yeah i could eat about 40
42:37of those
42:37not right now because i'm full oh it was wonderful very fitting very classic very nice perfect i loved
42:44it yeah it's not the same but the sticky rice reminds me of rice pudding a little bit but i
42:50do
42:50like coconuts and the flavors are good it's not over sweet that's a good point for me and i love
42:55the
42:56coconut i love coconut the flavor of it all together was was really good so my first impressions of you
43:03two boys it was oh they're so hot i know i know oh sorry i'm sorry i don't mean to
43:09be patronizing in
43:10any way i first met you two men men you hunk of men oh my god yes adonisus you walked
43:19into my world
43:20hold me over they've had enough flattery now time to find out who's won we smashed it bro we smashed
43:27it come on give ourselves some credit yeah dur and b need to score 33 or more to bag themselves
43:35that
43:35grand they literally brought it tonight they delivered what they were saying they were at their
43:41top game i think tonight's been lovely it's been i think for all of us suddenly relaxing into each
43:46other's company they killed it they killed it yeah funny really love the oyster tonight as a starter
43:54not so keen on the lobster so for that reason we're scoring whoa there we'll find out who's won together
44:02come on guys look at all this money
44:08in joint second place we've got the wine room and annie's burger shack
44:22and peter scored der and b 17 making the lobster pop the winners i'm buzzing i'm absolutely
44:28so much for those muscles they knew what they were doing and i'm so happy
44:37and there's nothing better than seeing smiling faces best not look this way then joint second
44:43isn't good enough for me no no i mean the boys did really well
44:52we just proved that men are still the best chefs
44:56who needs female customers anyway
44:58this is a man's world
45:03this is a man's world
45:09but it wouldn't be nothing nothing
45:15without a woman
45:17so
45:23you
45:24you
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