- 15 hours ago
Category
📺
TVTranscript
00:00Green means good for guys.
00:01Take three restaurants.
00:03Cheers!
00:04All experts in culinary creations.
00:07Right, show off.
00:09Ask each to throw a three-course feast.
00:12That's cool. Perfect.
00:13It was triumphant.
00:15And get them to score each other in secret.
00:17High five.
00:18No.
00:19Today.
00:21A peculiar palate.
00:23For me, a bit more salt. I'd like a bit more salt.
00:26He probably drinks the sea water and goes,
00:28Mmm, not salty enough for me.
00:30Disappearing digits.
00:31I pulled the fly-mo back.
00:33Straight over my foot.
00:35Ooh!
00:36Don't tell me you haven't got a big toe now.
00:38No, he hasn't.
00:38When he told Pansy that, she could have run him out, really.
00:41Yeah, she could have, and he wouldn't have caught with you, could he?
00:44And the language of love.
00:46Homestai mi amore.
00:48Ooh!
00:50He said amore, and I just thought,
00:52I fancy you.
00:54As six professionals tussled for £1,000.
00:57Yay!
00:58Ow!
01:06Today's competition comes from in and around Sheffield,
01:09where the record was set for the most people tossing pancakes at once.
01:12Get me a rock, my flip, flop.
01:14Yeah, Bagsy not having that one.
01:17And hoping for a flippin' amazing night of this week's first hosts.
01:21Front of house Jeremy and Chef Pansy, owners of Pleicesters.
01:25We've been married for 30 years.
01:28We've worked together for 17 years.
01:30We're with each other 24 hours.
01:32It's hard.
01:33We bicker a little bit.
01:35Pans, I brought the bins back in.
01:37Why are you telling me?
01:38It's not my department.
01:39Well, it's definitely not mine.
01:40Sort it out.
01:41I'm cooking.
01:42Right, whatever.
01:43He loves it.
01:44I'd be lost for that.
01:44Aw!
01:45I'd have no-one to cook.
01:47Ooh!
01:49So who does what?
01:50I actually do everything.
01:52I do the cooking.
01:53I do the menu planning.
01:56I do the shopping.
01:58It's my name over the door.
01:59And hers.
02:01When you're not bickering, what are you cooking?
02:04We're from different cultural backgrounds, and we've tried to put that in our menu.
02:08So, on one hand, you can see jerk salmon on the menu, spicy cod.
02:14Yeah, but the big seller, which is mine, which I did...
02:18Oh, yeah.
02:18No, no, you didn't do it, Jez.
02:20Yeah, but it was my idea.
02:21Well, yeah, sort of.
02:22I like pudding with quail's egg and bits of bacon.
02:26So it's like a mini breakfast.
02:28And that's the best seller.
02:29And that was my idea.
02:31And the tomato chutney, which is mine.
02:33Sounds delicious!
02:35Guess you'll be kicking off today's menu with that, then.
02:39Or maybe not.
02:40The starter is smoked haddock bubble and squeak fish cake
02:43with egg, bacon and a white wine and tarragon sauce.
02:47My grandma used to make an amazing bubble and squeak,
02:49so there is some serious competition going on there.
02:51Meet our second pair of pros.
02:54Manager Sam and owner and head chef Elliot
02:56of the garrison in Wickersley, a village outside Rotherham.
03:00We're only a small restaurant, but we pack a big punch.
03:03We are 20 sort of themed inside.
03:05Good Yorkshire and English food.
03:07It's food that you know and love,
03:09paired with some artisan cocktails made by Sam.
03:11Pretty fancy.
03:13So I'm the face of the restaurant.
03:15Impressive.
03:16Yeah, I don't have nothing to do with that.
03:18Elliot's definitely not the face of the restaurant.
03:21I can see why.
03:23He's the man behind the curtain who everybody wants to meet
03:25but never gets to.
03:26Yeah, no one gets that pleasure.
03:28Service, please.
03:29What's up with that swirl?
03:30You don't want to put a bit of effort in it?
03:31Just shut up and run in.
03:32Sorry, mate.
03:33Elliot and I, we're good friends,
03:35but there's always time to throw a bit of abuse at each other, isn't there?
03:39Oi! No need for that!
03:40Pick them up.
03:42Back at Plester's, Hansy flakes her fish.
03:45This is absolutely gorgeous.
03:46Then mixes in with Bubble and Squeak.
03:49These are going to be the best fish cakes I've ever tasted.
03:52In fact, they'll be putting it on the menu.
03:54Confident.
03:54High five.
03:55No.
03:56Wise choice.
03:57The fish cakes will be dipped in a batter that Jeremy knocks up.
04:01Good to go.
04:02How can we always do the good bits?
04:04I think it's called chef's privilege.
04:05If my poached egg isn't givy, it's all going down here.
04:09It's all going up.
04:09That's it.
04:10Meet our final duo front of house Rebecca and head chef Stephen
04:14from the appropriately named Butcher and Catch.
04:18We butcher all our meat and catch all our catch.
04:22Hence the name.
04:23Ah, clever.
04:24We aim to try and use as much different meats
04:26that you don't really see in restaurants.
04:28I don't think we ever really get many vegetarians in.
04:32Not a massive surprise.
04:34We are a really young team.
04:36I've worked out the actual average age is 21.
04:38I'm above average.
04:39The only thing you're above average though.
04:41Only...
04:41So what's it like working together?
04:44I think pretty much everything irritates me.
04:46You know exactly what buttons to push and you will push them
04:50and I will bite every single time.
04:52Don't drop this one yet.
04:53I never normally.
04:54Yeah.
04:55We are definitely winning it.
04:56You're going to do the feed.
04:57Yeah, it's true.
04:58So if you screw it up, never speak to you again.
05:00Blimey.
05:02Back with today's hosts and pansies making a wine and tarragon sauce.
05:06The most important bit is putting seasoning in, salt and pepper,
05:12and at the last minute I'm going to put some tarragon in it
05:15just to give it that...
05:16What kind of flavour is it, tarragon?
05:19Go on, give us a chef-y description.
05:21It's just nice, OK?
05:23That'll have to do.
05:24Can I trust you to just keep stirring it up?
05:26OK.
05:28Don't put that pressure on me.
05:30I'm not taking the rap for it.
05:32You stand your ground, Jeremy.
05:35Oh.
05:36Tarragon added.
05:37It's done.
05:38Pansy will poach the eggs and add the bacon just before serving tonight.
05:42On to the main.
05:44Caribbean lamb shank with sweet potato and sautéed green beans.
05:48There'll obviously be some spices in there, hopefully.
05:50Some spices.
05:50Yeah.
05:50Nice bit of flavour in there.
05:52Yes, and a lot of peppers.
05:54I actually don't like peppers.
05:56I just can't...
05:58I can't bear the taste of them.
06:00I only use them as an ingredient.
06:02To the pre-marinated lamb,
06:03Pansy adds her least favourite flavour,
06:06followed by onions, tomatoes and a shed load of spices.
06:09Finally, a handful of garlic and thyme,
06:11and it's ready to mix.
06:13I've only really had, like, Derbyshire lamb.
06:15It's like all we get round here.
06:16Oh.
06:17Like, where's this one?
06:18It's flying from Caribbean.
06:20Doubtful.
06:21A Scotch bonnet lands in the mix
06:22and the whole thing is left to slow cook.
06:26Meanwhile, Jeremy's been entrusted to chop sweet potatoes.
06:29You don't have to bang them, like.
06:30Just, like, cut them like that.
06:31OK, no problem.
06:33You know, none of this...
06:35You don't need...
06:36It's not necessary.
06:38Understood.
06:39Just trying to wipe me up on them.
06:41Jez, don't.
06:43Jeremy!
06:44No, seriously, Jez.
06:46Oh, you can't get the staff these days.
06:48Don't make them too small.
06:49You've only got one job.
06:51Oh, dear.
06:52Anyway, the veg will be cooked later tonight.
06:55Onto dessert.
06:56White chocolate and lime cheesecake.
06:58I wonder if...
06:59Like, what the base...
07:00Oh, that's a cheesecake, so I know what the base is.
07:01This is biscuit.
07:02Biscuit base.
07:03I think you've got some pretty high expectations.
07:06Yeah, bar set eye.
07:07Bar is separate.
07:07Bar set eye with that.
07:08We've had my cheesecake before.
07:10Yeah.
07:11Got loads of sweets, but usually that one sells the best.
07:13Good sign.
07:15While Jeremy melts white chocolate, Hansi prepares the ginger biscuit base.
07:19I think it's done.
07:20Oh, I think it is.
07:21Next, he makes his cream cheese, sugar and whipped cream for the topping.
07:24Is that everything?
07:26I nearly forgot the chocolate, that's the main bit.
07:28Better late than never.
07:29In it goes, followed by lime zest.
07:31I feel like I'm doing everything.
07:33You've only done the base.
07:34Oh, you poor thing.
07:35After squeezing limes, it's time to taste.
07:38Do not double-dip.
07:42Oh, my God!
07:44Jeremy!
07:45It's Piggy's bun.
07:45Is that a good thing?
07:46Is it?
07:47Yeah.
07:47Oh, on goes the cheesecake topping.
07:49Tastes awesome!
07:51And that's the prep done.
07:52I'm going to smash it today.
07:53Yeah.
07:54All over it like a rash.
07:56Well, that sounds pleasant.
07:57I'm thinking maybe Caribbean place.
08:00Yeah?
08:00It's quite colourful, vibrant.
08:03Oh, I know this restaurant.
08:05Yeah?
08:05Yeah, yeah.
08:05Who is it?
08:06I don't really, I'm joking.
08:07Oh, you wag.
08:09First in, it's Rebecca and Stephen from Butcher and Catch.
08:13Hiya, you all right?
08:13Hello!
08:14Welcome to Pleicester's.
08:16Thanks very much.
08:16This is Pansy.
08:17Hiya.
08:18I'm Stephen.
08:18Hiya, Stephen.
08:19Nice to meet you.
08:19I'm Jeremy.
08:20Nice to meet you.
08:21I'm surprised.
08:22Yeah?
08:22It's a busy road.
08:23You're not sure what you're expecting.
08:24Yeah, especially like a dive place sort of thing like that.
08:28Yeah, you do.
08:28And it was very, yeah, white, pristine, clean.
08:33Surprising.
08:33We've got another tea coming.
08:34What do we think it is?
08:35How old do we think?
08:36Young?
08:37Yeah.
08:37I think we'll be the youngest.
08:39We're going to be the grandparents, probably.
08:41Yeah.
08:41So we're like looking after everyone then?
08:43No, they'll be looking after us.
08:45Well, yeah, yeah.
08:45That's true, yeah.
08:47They're definitely young.
08:48It's Sam and Elliot from the garrison.
08:50Nice to meet you.
08:50My name's Sam.
08:51Hiya, Sam.
08:52I'm Jeremy.
08:53Nice to meet you.
08:54Beckham, nice to meet you.
08:55I'm just wondering if we were the oldies.
08:56Obviously we are.
08:59You don't know how old I am.
09:03We are the golden oldies, aren't we?
09:05You're the golden.
09:07I'm the oldie.
09:08What, because of the tan?
09:09Yeah.
09:11Who's the chef?
09:12Guess.
09:14I don't actually know.
09:16I reckon with the smile.
09:17I mean, yeah.
09:19Jeremy's the chef.
09:19What a chef.
09:20Oh, there we go.
09:21We've got the answer.
09:22You should have been able to tell by all the...
09:24Oh, the booze.
09:25The booze.
09:26Right, here's to a brilliant week.
09:28A good three days.
09:29Good food.
09:30Good company.
09:32And lots to drink.
09:33Cheers!
09:35Coming up.
09:36Age alienation.
09:37We've probably got 600 years' experience in hospitality between us.
09:42It's older than me and you put together.
09:44Yeah.
09:44Yeah, yeah, pretty much.
09:46And awkward acquaintances.
09:47What's your relationship?
09:49We are simply colleagues.
09:51We are simply colleagues.
09:53I think they all do it when I come and I'm like...
09:55No, no.
10:03It's night one in and around Sheffield.
10:06Cheers!
10:07Where professionals Pansy and Jeremy of Pleisters are treating their guests to a fusion of flavours in their attempt to
10:13win the grand.
10:14It was stressful before you actually met the other guys, but now...
10:18We've met.
10:19Yeah, yeah.
10:19They're really down to earth.
10:20Love them.
10:21Hopefully they'll love your starter right back.
10:24Pansy batters and fries the fish cakes.
10:26They're like little tennis balls.
10:29Best served then, eh?
10:31With a handful of salt for good measure.
10:33The fish cakes are looking absolutely gorgeous.
10:38Perfecto!
10:38This is a winning starter.
10:41Here it is.
10:42Smoked haddock bubble and squeak fish cake with bacon, egg and a white wine and tarragon sauce.
10:48It's lovely.
10:49Thank you very much.
10:51Enjoy.
10:52Thank you very much.
10:53Thank you very much.
10:55It's perfect.
10:56Lovely and gooey.
10:57Really nice and runny.
10:58The chunks of the smoked haddock are really nice.
11:00The only thing I'd say, with the sauce, not getting much tarragon from it.
11:05No, no.
11:05I didn't want it to overpower the smoked haddock.
11:09Yeah, yeah.
11:10From the whole dish, you've only got the smoked haddock taste.
11:13You didn't get the bubble and squeak taste.
11:15For me, a bit more salt, but that's personal preference.
11:18I love a lot of salt.
11:19Oh, do you?
11:20Yeah, yeah.
11:20You know when people say more salt, there's something wrong with them.
11:25They're salty.
11:27How long have you been running the restaurant for?
11:29We've had this restaurant for 17 years.
11:31What is your relationship?
11:33What's your work dynamic then?
11:35I was 23 when I got married to Jeremy, yeah.
11:39Oh, so you're both married?
11:40Yeah, yeah.
11:40I was just going to say that.
11:41They don't actually know we're married.
11:43We've probably got 60-odd years' experience in hospitality between us.
11:48When they said that, I was like, wow, that's...
11:50It's older than me and you put together.
11:52Yeah, yeah, pretty much.
11:54What's your relationship?
11:56We are simply colleagues, yeah.
11:58We are simply colleagues.
11:59We worked together for, what, four months?
12:01Yeah.
12:01So, yeah, we need colleagues as well.
12:04Yeah.
12:04I actually thought they'd been working together for such a long time.
12:07Did you think...
12:08When I was shot, you were shot.
12:11Yeah, but why did they get on so well?
12:13Some people just click,
12:14Jess, I'd only known you six months and we were getting married.
12:17Clearly they very much feel like we're a couple, I think.
12:20I think they all think we're a couple and I'm like, ooh.
12:22No, no.
12:24What's the sort of dynamic between you two?
12:26Because I could never work with my partner.
12:29We're together 24-7, but the odd days when we're not, I think, oh, yeah, a bit of peace.
12:34Yeah.
12:35After about...
12:36It's a nice bit of quiet.
12:38Yeah, but it is.
12:39Yeah.
12:39After about an hour or two, I'm like, texting and going, where are you?
12:42And I miss her.
12:43Yeah.
12:44And obviously I need feeding as well.
12:47It's funny because I've been compiling a book of recipes.
12:52Just in case she dies.
12:54Yeah, yeah, yeah.
12:54No, seriously.
12:55Fancy 100% wears the trousers.
12:58Oh, 100%.
12:59100%.
12:59Go on, go.
13:01I think I've set a standard here.
13:03All good feedback apart from the salty one.
13:06On to the main and sautéing the veg.
13:09Extra salt.
13:10Salty.
13:10Good idea.
13:11Sizzle.
13:12How are those lamb shanks?
13:14Careful.
13:15Sorry.
13:17You joker.
13:18They look beautiful.
13:19Yeah.
13:20Not as beautiful as you.
13:22Oh, what a charmer.
13:23On goes the lamb.
13:24I'm really, really happy with these.
13:26Are you proud of me?
13:28Jez.
13:29Always.
13:31The main is Caribbean lamb shank with sweet potato and sautéed green beans.
13:39It looks and smells absolutely incredible.
13:42Enjoy.
13:48It's cooked really nice.
13:50It falls to pieces.
13:51That's exactly what you need.
13:53It melts in my mouth.
13:54I think the flavours complement everything perfectly.
13:57I'm not keen on spice, but that's just enough for me.
14:01Just enough, yeah.
14:02The main course is great.
14:03I thought the lamb fell apart.
14:05With the beans, I think they could have done me a touch more salt.
14:08I'm not really getting much flavour from it.
14:10But that's just a personal thing.
14:13I just think you're a bit salty.
14:16I agree with the salt, but that's, again, I like a lot of salt.
14:20I put an adequate amount of salt in there.
14:22You always do, yeah.
14:23Back with the group and pansies talking previous professions.
14:26Tell them what happened when you were gardener at a massive banquet in Sweden.
14:31And it was like a steep bank like that.
14:33But I was just told to cut the grass.
14:34So I pulled the fly-mo back straight over my foot.
14:38Oh!
14:40Don't tell me you haven't got a big toe now.
14:42No, he hasn't.
14:43So he's got two toes missing.
14:45Jeremy just rocked up at work.
14:47He went, I've got a body part missing.
14:50LAUGHTER
14:52You're expecting him to pull off an arm or something.
14:54No, no, I can see his arm.
14:55No, mate, no, that's not where my head went.
14:57That's not where my head went.
14:59You can see his arms and legs.
15:01My head didn't go there either.
15:03And then he said, I'll just show you.
15:05And then he took his shoe off and his sock off.
15:09I was so relieved.
15:10I mean, it was awful!
15:12Yeah, yeah, yeah.
15:13I don't blame you.
15:14I was so relieved to see...
15:15I think I would be relieved to see...
15:17To see three toes.
15:19To see...to see three toes.
15:21When he told Pansy that she could have run a mile, really,
15:24if she didn't know it.
15:24Yeah, she could have and he wouldn't have caught work, could he?
15:27No, definitely not.
15:28She's missing nothing.
15:28No.
15:29What's it like for you two working for each other?
15:31So you've only been with each other for four rants.
15:34Feels like a lifetime.
15:35Telling me.
15:36Telling me.
15:37Becca makes her mistakes.
15:39What?
15:40I don't make my...
15:42I don't make my mistakes.
15:44Seriously?
15:45When she's talking to these customers, all you'll hear is Becca laughing.
15:48Ha-ha-ha-ha!
15:49Ha-ha-ha!
15:51And you're still there and passed like that.
15:54All right.
15:55I can't wait to see Becca in action.
15:58You know when she says she's really loud?
16:00I thought, go, girl.
16:02On to the bud.
16:04How's that cheesecake?
16:05Let's hope it tastes as good as it must.
16:07Are you mashing that time off?
16:09It's okay.
16:10Just calm down.
16:11Let's go mashing it off.
16:13There you go.
16:15I'll take it all back.
16:16Leave it to the professionals, Jeremy.
16:18Pud is white chocolate and lime cheesecake with some dots of mango coulee.
16:25You did the base.
16:26Yeah, I did the base.
16:27I needed the rest.
16:27So you took leads on this then, Jeremy?
16:28Yeah, I did.
16:29I'm feeling like a chef at the moment.
16:31So I hope you all enjoy it.
16:33Thank you very much.
16:36The flavours were really nice.
16:38Like the lime came through really much.
16:40I like the ginger.
16:41I just...
16:42I don't get as much lime from it.
16:44The ginger has overpowered it a lot more than the lime
16:47and I think I would have wanted a little bit more lime from it.
16:50I love you too.
16:53Dessert, for me, was probably my least favourite course of the night.
16:57Not to be rude, but it wasn't...
17:01It didn't do it for me.
17:03If you didn't like it, something wrong with the taste buds, actually.
17:06Yeah, salty.
17:08Time to call it a night, I think.
17:10Would definitely give myself an 80 only because somebody wasn't happy
17:17with the amount of seasoning.
17:19Scores out of 20, please.
17:20Dessert weren't our favourite, so tonight we are scoring
17:24Pansy and Jeremy a 16.
17:26Conversation was flowing really lovely,
17:28but unfortunately some elements of the food let it down.
17:32So tonight we give it...
17:34A 14.
17:35And with that, Pleicesters score a solid 30 out of a possible 40.
17:43It's the second day and the turn of Sam and Elliot from the garrison.
17:47Right, show off.
17:48And they're feeling super confident.
17:50I don't think I'm worried about it last night.
17:52I mean, the food was good.
17:53The food was great.
17:53It was very nice.
17:55It's not got a patch on Elliot's.
17:57I think Elliot is going to overcomplicate his menu.
18:01And then I actually think he's going to break under the pressure.
18:06I'm going to say crash and burn.
18:08I think they'd definitely give anyone a run for the money.
18:10They're in it to win it and they want to win it.
18:12So boys, what's the plan?
18:14Obviously the menu tonight, they've got quirky names.
18:17It is sort of what we do again.
18:19It keeps us fun, interesting.
18:21And the first amusingly named dish is the starter.
18:25Goat.
18:25Goat's cheese and red pepper tortellini with pesto and pine nuts.
18:29It obviously stands for greatest of all time.
18:31Oh.
18:32But maybe they've gone for greatest of all tortellinis.
18:35Spot on!
18:36That sounds quite nice.
18:39You'll like that.
18:40So yeah, we're just going to make this filling.
18:42It's going to be goat's cheese, red pepper.
18:43Nice and simple.
18:44Pinch of salt.
18:45Season it up.
18:46Beautiful.
18:46Plenty of salt.
18:47Plenty of salt, obviously.
18:48Obviously.
18:49First job, kitchen novice Sam's tasked with chopping roasted peppers.
18:53Very, very slowly.
18:55It's painful for me watching.
18:57Do you want me to take off it, mate?
18:58No, mate.
18:59I'm cutting veg, mate.
19:00Go on, Elliot.
19:01Show him how it's done.
19:05All right, show up.
19:06Have you done this before?
19:07You're what?
19:08First time.
19:08What happens, eh?
19:09The expertly chopped veggies are mixed with goat's cheese.
19:12That's ready to fill.
19:13Who's fill?
19:16That's fill.
19:17Pleased to meet you, Phil.
19:20Grandad's Italian, basically, so...
19:22If I mess this up, I've probably offended a lot of people, aren't I?
19:2667 million or so.
19:27Pressure's on.
19:28How's that pasta?
19:29So I think it's about ready to roll.
19:32Bellissimo!
19:33So we'll snip it, roll it all through,
19:35and we've literally just got a long sheet of pasta.
19:36Absolute madness, that.
19:38Watch and learn.
19:39In goes Phil, and then the pasta's formed.
19:43So that's his tortellini's finished for tonight.
19:45I do wonder if they'll make their own pesto.
19:46I'm assuming they will.
19:48They certainly are.
19:49How does it taste?
19:50Naughty.
19:51Think that's a good thing.
19:52The pesto will be heated and served with the tortellini tonight.
19:56Onto the main, the dog's scallops.
19:58Stone bass and scallops with crushed new potatoes and textures of fennel.
20:02The stone bass, to me, that looks like...
20:04Potentious.
20:05It's just sea bass at the end of the day.
20:07I'm quite a big fan of stone bass.
20:09It's got a lot more flavour to it than you would get with, like, sea bass.
20:12So this is the stone bass.
20:13Beautiful-looking fish.
20:14It's a wild species of the sea bass family.
20:18Elliot scores the fishy fillets and will fry tonight.
20:22Onto the shellfish.
20:23Can't go with scallops, though.
20:24They're not the dog's scallops.
20:25Aren't they just?
20:26These will be pan-fried, drizzle of oil and a good knob of butter.
20:30Nice pinch of salt.
20:31Plenty of salt.
20:32Which they'll add tonight.
20:34For now, they make a fish sauce.
20:36Oh!
20:37Didn't get that, did you?
20:38Course not.
20:39This is the fish trim and the rope.
20:42In they go, followed by...
20:43White wine and white wine vinegar.
20:45Finally, cream and fish stock.
20:46I have no clue what textures of fennel is.
20:50I know that this is young people speak.
20:56Foams, purees, roasted, just different feelings for your mouth.
21:01Well done, that man.
21:02The first texture is a creamy puree.
21:05How is it?
21:06Beautiful.
21:07Righto.
21:07It'll be pureed and served alongside sea fennel and fennel leaves later.
21:11Onto put.
21:12Ruby, Ruby, Ruby, Ruby!
21:14Call of Ruby!
21:15Chocolate and cherries.
21:16Call of Duty kind of thing.
21:18Maybe it's like melted, like, chocolate fun doing.
21:21You have to, like, put your cherries in it.
21:22That would be awful.
21:24It's based on that game.
21:25Is Ruby in that game?
21:27Is there a Ruby character in that game?
21:29I don't know, but you make us look old now.
21:31I know.
21:32This is our Call of Ruby.
21:34It is a chocolate and cherries dessert.
21:36These are Ruby chocolate mousses.
21:38And to accompany them, Elliot D Stone's cherries.
21:41Oh, yeah, three cherries.
21:43Hands off!
21:45The cherries are left to macerate in a brandy syrup,
21:48and that's all they can do for now.
21:49Job done, mate.
21:52I'm not getting the wow factor from this.
21:55If they peel it off, they could be on for a winner.
21:58Yeah.
21:59Time will tell.
22:00How are you feeling?
22:00Good.
22:01Nervous, but good.
22:02Good nerves.
22:02Let's have it.
22:03We'll be fine.
22:04First off, it's Rebecca and Stephen.
22:06This is a nice place.
22:07It's not what I expected, to be fair.
22:09Get a drink.
22:10I think we all need a drink, don't we?
22:11Yeah, we'll get that down, yeah.
22:12It's just a waterloo sunset.
22:15Ooh!
22:15What's in it?
22:16What makes it a waterloo sunset?
22:17I hope it doesn't taste of the Thames.
22:21Enjoying a gentle stroll, here's Pansy and Jeremy.
22:24Hello!
22:25Hiya!
22:26Hiya!
22:27Nice to see you.
22:28How are you doing?
22:29Had a good day?
22:30We've had a really nice day together.
22:31Have you not been arguing then?
22:33Once or twice.
22:34Couple of times.
22:35Got closer or further apart.
22:36Further apart.
22:39Moving on.
22:40Hopefully we can show you what we're capable of,
22:41and all have a really good night again.
22:43Brilliant!
22:44Cheers!
22:45Cheers!
22:46Coming up, rocking revelations.
22:48I play women's rugby for university.
22:50I have broken somebody's arm before.
22:52Most rugby players, I've got, like, bust-up noses.
22:56Yeah, but it's obviously why she hasn't.
22:57Because she's breaking everybody else's arms.
23:00And curious creations.
23:02It's a demogorgon.
23:03Oh, yes.
23:04Stranger things.
23:05Stranger things.
23:06I had never made a balloon animal in my life.
23:09I mean, even...
23:10My childhood was stunted.
23:18It's night two in and around Sheffield.
23:21Cheers!
23:21Cheers!
23:23Where Sam and Elliot of the garrison are hoping to battle their way to a grand with their fine local
23:28fan.
23:28I'm gonna smash it, have a good night, and hopefully bag that cash.
23:32Oh, yeah.
23:33Oh, yeah!
23:34Elliot begins by cooking the pasta and heating the pesto sauce.
23:38Bit of salt.
23:40Little bit more for good measure.
23:42Time to plate up.
23:43How are you feeling, mate?
23:44Good.
23:44Less nervous?
23:45A little bit.
23:46It looks absolutely naughty.
23:47Oh, goody.
23:48Let's get these out, let's go.
23:49And off they go!
23:52GOAT!
23:52Greatest of all tortellinis.
23:54Goat's cheese and red pepper tortellini with pesto and pine nuts.
23:58Thank you very much.
24:00It looks absolutely great.
24:01Yeah, it looks really nice.
24:02Can you dig in?
24:03Yeah, unless you're not hungry.
24:08I'm not a fan of peppers.
24:10The dish is incredible, as far as I'm concerned.
24:13Jazzy's loving his.
24:15It's gone.
24:16You're all right.
24:16I think...
24:18Now it's ping as bum.
24:19What does that mean?
24:20It means excellent.
24:22I feel a lot more relaxed now.
24:24There were some nice compliments made about them dishes.
24:26My one thing is I would want a bit more of a pesto flavour,
24:30but otherwise I think it's really, really good.
24:32Did you guys make your pesto?
24:33Yes, yeah, I made everything from the pasta to the...
24:37Yeah, pasta, pesto.
24:38You were up early then.
24:40Yeah, oh, yeah.
24:41There's not really much I can fault from it.
24:43Presentation was beautiful.
24:45The pasta looked perfect.
24:46My heart's starting to hit a pattern out.
24:48Yeah.
24:49Here's the reason why it's called The Goat,
24:51because it's the greatest of all tortellinos.
24:53Oh, my God.
24:54I've got Italian heritage, so I thought I've got to...
24:57Wow!
24:58Where does that come from?
24:59My granddaddy's from Capriacotta originally,
25:01which is a village in the middle of Italy.
25:04The only Italian I really know is, like, Grazie Bella.
25:06Grazie Bella.
25:09Come on, Elliot, you can top that.
25:12Buongiorno.
25:13Come stai, mi amore?
25:16Ooh!
25:18Is it getting hot in here?
25:19You need to go and have a cold shower.
25:21He said amora, and I just thought, I fancy you.
25:27Really?
25:28Yeah.
25:30Let's hear it from you soon.
25:31Do not swear.
25:32There's got to be a lot of love languages going on there.
25:33Go on, Jeremy, got any Spanish?
25:35Oh, that's so nice.
25:38We don't even know if he's swearing.
25:40That's dog breath.
25:42Jeremy.
25:43He's saying beautiful.
25:44Oh!
25:45Oh, thanks for clearing that up.
25:47Starter smashed, it's time for the main.
25:50Elliot salts the stone bass before frying.
25:52Do you want me to finish cooking this fish or...?
25:54Yeah?
25:55No chance.
25:56Good answer.
25:56That's the answer I wanted.
25:57Bit more salt on the scallops before they're fried and the sea fennel's cooked.
26:01I don't think everybody likes fennel.
26:03Is it a risky choice, I suppose?
26:05Time to plate up.
26:06It's good enough to eat this.
26:07Oh, wait, I am eating it.
26:09That is the idea.
26:10Right, finishing touches.
26:11A dollop of fennel puree.
26:13Let's get it sent out and let's get winning that £1,000, all right?
26:15Here it is, the dog's scallops.
26:17Stone bass and scallops with crushed new potatoes and textures of fennel.
26:22Beautiful.
26:24Thank you very much.
26:25So, yeah, hopefully this dish lives up to its name as the dog's scallops.
26:30Thank you very much.
26:31Thank you very much.
26:33That's cooked perfect.
26:35I am not going to lie, this is the nicest dish I have tasted in ages.
26:42Oh, bless you.
26:43For me, the scallops are perfect.
26:45You can tell you've got a good seasoning on your fish,
26:47cos if I do that with my knife, it's nice and crisp.
26:51Kent, I can't really fault the main course.
26:53It was triumphant.
26:54Wow!
26:55There were a lot of nice comments.
26:57You worked hard for it.
26:58There were very nice comments.
26:59You pulled it out at bag night, you smashed it.
27:01Yeah.
27:02The proudest achievement today, we have recently been nominated for an award as well.
27:07Oh, wow!
27:08Yeah, so it's the England's Business Awards for best restaurant.
27:12Contrary to you guys, my proudest achievement actually doesn't revolve around my job or hospitality.
27:19I pay wins rugby for university, and my proudest moment has been we've only had two varsities,
27:25but both of those varsities, we've won.
27:27And I got a pair of the match in one of them, and I got a forward of the match.
27:32Good for you!
27:33So, those were two of my fingers.
27:36Surely these shoulders get away to me.
27:38Four shoulders, that was it.
27:41Becca being a rugby player, that kind of came out of nowhere, didn't it?
27:43I didn't expect that.
27:44Yeah, yeah, threw me a bit at that.
27:46Have you had any injuries?
27:47The most I've ever done is broken my fingers, but I had broken somebody's arm before.
27:52It's never recovered since.
27:53So bad!
27:54You actually broke somebody's arm.
27:57She's one of my close friends as well.
27:59Blimey!
28:00Are you still friends?
28:00We're still really close friends.
28:02Close!
28:03Maybe not best anymore.
28:04No, no, no.
28:04I kept looking at her nose, and thinking most rugby players have got, like, bust-up noses.
28:11Yeah, but it's obviously why she hasn't.
28:13Because she's breaking everybody else's arms.
28:15She just breaks her arms first.
28:17From injuries to inflatables.
28:19We don't get many kids, but the few kids that do come in,
28:21we did decide to do them like balloon animals.
28:24We're going to see what kind of creative imagination you guys have got.
28:27That's it, go, keep going, keep going, keep going.
28:29Oh, they like to hold it.
28:30Keep going, keep going, that's it, that's it.
28:32I am so blue what I'm doing here.
28:35It was good, because they showed a bit of what they do in their business.
28:38If they have kids in, they can entertain them.
28:41LAUGHTER
28:43Bringing out the competitive side now.
28:46Three, two, one.
28:48Finish!
28:49Nailed it.
28:49Let's go.
28:50Mine's an attempt at a rabbit.
28:53You know what?
28:53I think that's absolutely incredible.
28:55It looks nothing like a rabbit.
28:57As much as Pansy had disagreed, I think I smashed that.
29:00You haven't napped with your hands.
29:02Nay.
29:02That's why I'm a chef.
29:04Mine's a fish.
29:05It should be an octopus.
29:06Yeah.
29:07Without six legs.
29:10I had never made a balloon animal in my life.
29:13Ever.
29:14My childhood was stunted.
29:16It's a Demogorgon.
29:18Aw, yes!
29:19Aw, yeah!
29:20What's that?
29:21I don't know.
29:22Stranger things.
29:23Stranger things.
29:24Stranger things.
29:24You'll never see a Demogorgon come.
29:27There you go.
29:27You've seen a rabbit, clearly.
29:28Are you sure you have?
29:30I think it was very random.
29:31It was a nice, nice bit of something different,
29:33and I think they all really, really enjoyed it, yeah.
29:35On to put, then.
29:37You want me to, like, shave some freeze-dried cherries on?
29:40No, mate, I'm good, thank you.
29:41I don't trust you.
29:42I'll just stand here and look for it.
29:43Yep.
29:44I can try.
29:45Elliot, great-stried cherries.
29:47Yeah, I could do that.
29:48It's easy, that.
29:49You're all right.
29:50You've been told.
29:51Hurry up.
29:51Is it a work of art?
29:52You're selling these, or...?
29:53Listen, perfection takes time.
29:55Yeah.
29:55Took four years to paint the Sistine Chapel, Sam.
29:58They look incredible, mate.
30:00It tastes as good as it looks.
30:01Let's do it.
30:02Smashed it.
30:02Here it is, Call of Ruby.
30:05Chocolate and cherries with a garnish of Chris.
30:09Mmm.
30:10Hope you enjoy.
30:11Fabulous.
30:13I was, personally, expecting, like,
30:15to sort of dark chocolate to go with the cherries.
30:17Yeah.
30:18But, no, I think you're really surprising me
30:20with what desserts come out.
30:22I'm not a fan of cherries.
30:23Yeah.
30:24But it's only a delicate flavour of cherries.
30:27I think they smashed it, really.
30:28Oh, it was beautiful.
30:29I thought it was so light and airy,
30:31and I feel like this dessert kind of resembles a drink quite well.
30:35What type of bee produces milk?
30:38What type of bee produces milk?
30:40A bee bee.
30:42I think my best and biggest joke sat right next to me.
30:45Oh!
30:46Oh!
30:47Oh!
30:48Did you know about the explosion at the cheese factory?
30:51There was nothing left but debris.
30:53Oh!
30:53Steve with his cheesy jokes.
30:55They were really grating on me.
30:56Oh, not you as well.
30:58Scores, please!
30:59It's been really good.
31:00The food's been great.
31:01There's not much to fault.
31:02So, we're giving it...
31:04An 18.
31:04The main course was amazing.
31:07It was phenomenal.
31:08It was Piggy's bum.
31:09We had a really good time.
31:11So, tonight, we're going to score...
31:1317.
31:14So, the garrison scores a very impressive 35 points,
31:18making them top gun.
31:23It's the final day.
31:25Right, come on, then.
31:26And Rebecca and Stephen are feeling confident about their chances.
31:30The food tonight is going to be better.
31:32I think, with the food that I know I can put out,
31:35I think it can top anyone's venue, really.
31:36Yeah.
31:37If we lose to ankle biters,
31:40I don't think I would be happy.
31:42And Dolly will get thrown out of the cramp.
31:44Last night, we absolutely smashed it out of the park.
31:46Yeah, it should be in bag.
31:47We're just turning up for me.
31:48Might as well just give us the money now.
31:50Take money and run.
31:50Definitely feel the competition is rife now.
31:53The heat is on.
31:54Yeah.
31:55Not just because we're standing by in our room.
31:57Oh, yeah.
31:58And today, Rebecca's giving Stephen a hand in showcasing their menu.
32:02First up, the starter.
32:04Cod cheeks with shallot puree, buttered asparagus and lemon and honey oil.
32:09I'm not a fellow of asparagus.
32:11They're quite a big fish, though.
32:12It's the cheek of the cod.
32:13You just get a small, little round piece of cod.
32:16They're nice.
32:17Cod cheeks are very underused for what they are.
32:21I think they're a cracking piece of fish.
32:23They'll fry the cod cheeks later tonight,
32:25so for now, they whip up a shallot puree.
32:28Let's go get them blitzed.
32:30Looks like it's about to take off there.
32:32Oh, yeah.
32:33Welcome to Butcher and Cashier.
32:34Where are you?
32:34Your exits are to your left, at the front and at the back.
32:38Please stow all purees in your mouth via a spoon.
32:42Mmm.
32:42Good.
32:43Mmm.
32:44I like that.
32:45Happy days.
32:47On to the main, then.
32:48Duck breast with sweet potato mayonnaise and a soy hendo's glaze.
32:53It's tough to cook a duck perfectly.
32:56Yeah, crispy skin, pink in the middle.
32:57If it's not cooked pink, we're in trouble.
33:01Don't cook that right.
33:02Don't get it right.
33:02They'll be asking for the bill.
33:04Oh, that's actually very good.
33:06Make sure there's enough salt on there for earlier.
33:08Nice thinking.
33:10The duck will be cooked tonight, so it's on to the spuds.
33:13What's a mayonnaise?
33:14You know what?
33:14I can't actually remember.
33:15Stephen?
33:16Uh, so a mayonnaise is a classic French dish.
33:20Uh, it's laid potatoes, uh, laid with onion.
33:25Rebecca does just that.
33:26So it's more of a mayonnaise than a mayonnaise.
33:29It is.
33:31I've heard worse.
33:32Look at that.
33:33Well done.
33:34My little babies.
33:35Sweat, blood and tears have gone into those.
33:37Well, let's hope not.
33:38On goes a mountain of butter.
33:41Gosh.
33:42This is cholesterol central, isn't it?
33:45Crikey.
33:46Welcome to French cookery.
33:47Oof.
33:48And to add to that, a sprinkling of salt.
33:50Oh, whoopsie.
33:52That could be Elliot's.
33:53With the mayonnaise left to cook, Stephen knocks up a glaze.
33:57Hendo's glaze, obviously that's short for Henderson's relish,
34:00made in Sheffield.
34:01The stuff we go through, about a gallon of a week.
34:04In it goes with maple syrup and soy sauce.
34:06After seasoning, it's left to simmer.
34:10Ow.
34:11Can you do it less?
34:12Careful!
34:13On to pud, rhubarb and custard mess.
34:16Aerated rhubarb sponge, cremeux, chantilly cream,
34:19meringue shards and macerated strawberries.
34:21You can kind of tell by the menu, he's got a lot of old,
34:24old-school French techniques.
34:26Desserts are very, very, very, very posh.
34:29I say!
34:30When Rebecca gets busy with rhubarb, Stephen makes the meringue.
34:34How is it?
34:35Ah, the classic over-the-head, Tess.
34:37It's good. It's good meringue.
34:38Thank goodness.
34:39After spreading out, it's left to cook.
34:42Then the rhubarb is softened in a mixture of sugar,
34:45grenadine and water.
34:46What's next, boss?
34:48Cremeux!
34:49What is cremeux?
34:51I don't know, except cremeux sounds like some kind of fancy,
34:54fancy pants cream.
34:56It's actually similar to custard.
34:58It's all about a rest-action series.
35:00Warm cream added, how does it taste?
35:03Custard.
35:04No, we'll let you off with a caution.
35:06Eh?
35:06Finally, they whip up their aerated sponges.
35:09Ooh!
35:10It's so fluffy!
35:12Splendid!
35:13All sponges done.
35:14Jobs are getting!
35:15And that's all they can do for now.
35:16This menu sounds mouth-watering.
35:19Yeah, overall, really looking forward to it.
35:22We sort of said that they were going to be a big competition.
35:26First in a pansy and Jeremy.
35:28Yeah!
35:30Stunning outfit, pansy.
35:32Pansy's got the glitz on for the final nights, the jewels.
35:36Did you not get the memo about all the jewels and glitz and glamour?
35:38I did, actually, but you just can't see my jewels.
35:40Oh!
35:41Is it saving it for later?
35:42I don't know about that.
35:43Big reveal.
35:44I think we know it won't be a toe ring.
35:47Stephen?!
35:48Honestly, Stephen, that was below the belt!
35:51Not what I expected.
35:52I don't think Sam and Elliot got the bling memo, either!
35:55Hello!
35:56Good evening!
35:57I thought you'd have wanted to get out of the whites tonight.
35:59I know.
35:59For the last night.
36:01Just in case you need a handle.
36:02Yeah, yeah, yeah.
36:02Cheeky!
36:03What do you think of the place, then?
36:05Beautiful, it's very nice.
36:05Stunning.
36:06Yeah, really nice.
36:07Must have taken you ages to find things like this.
36:09We're all from the sink.
36:11Yeah.
36:12The place is beautiful.
36:13Very rustic.
36:14Very rustic.
36:15We want pipes.
36:15We love that, don't we?
36:16Yeah, bit mean.
36:17Cheers to a good night to end the week!
36:18Cheers!
36:19Cheers!
36:19Let's go out in the bank.
36:21There you go.
36:23Coming up!
36:24Looks great, let's get it out.
36:26Dodgy descriptions!
36:27Cool as a cucumber, tastes like a pickle.
36:30When did you taste it?
36:32From the exterior, you are quite cool and quite cucumber-ish.
36:37We could just end it there.
36:39And the winners are revealed!
36:42In third place.
36:50It's the final night in and around Sheffield.
36:53Cheers!
36:55Where head chef Stephen and front of house Rebecca of Butcher and Catch are hoping their meaty menu will land
37:00them the grand.
37:02We've prepped, we're ready.
37:04And now the best night is going to begin.
37:06Let's go!
37:07First job, salting their cod cheeks.
37:09Hope you've got enough seasoning because we know what Elliot's like.
37:12There's enough, don't worry.
37:13You sure?
37:14The fish is fried and veg griddled.
37:16Yeah, looking good.
37:17I'm happy with a sear on them.
37:19Good to know.
37:19We've got another small one maybe somewhere here.
37:22Yeah.
37:22With everything assembled.
37:24Looks great, let's get it out.
37:25Here's cod cheeks with shallot puree, buttered asparagus and lemon and honey oil.
37:30Here we are.
37:31Ah, thank you.
37:32Thank you so much.
37:34Tuck in.
37:35Enjoy.
37:38It's really, really lovely.
37:39I hate asparagus.
37:41But you put some kind of magic on it.
37:44You could taste the butter, you could taste the honey.
37:48He did deliver.
37:49It's nice mate, really nice.
37:51Asparagus is cooked good.
37:52Wait for it.
37:53I'd like a bit more salt on the cod cheese.
37:55Yeah.
37:55I feel like you could put a whole thing of salt on it and Elliot would still go, nah, a
38:00bit of salt.
38:01He probably drinks the sea water and goes, mm, not salty enough for me.
38:05I'm not getting much honey, but other than that, it's very tasty.
38:09I just would have liked a bit more sweetness and a bit more sharpness from the lemon and the honey.
38:12I'm only saying this because you do pig's cheeks, don't you?
38:16Yeah.
38:17I'd have thought it'd have been a lot more tender.
38:19It might just be mine, but it was a bit...
38:22Oh, right.
38:22Yeah.
38:23How you can compare pig's cheeks and cod cheeks, it's a fish and a pet pig.
38:28Yeah.
38:29By the end of the day, I got the nog end.
38:31Yeah, I think you got the nog end.
38:33You still ate it though.
38:34Go on, Rebecca, change the subject.
38:36If you guys weren't doing what you're doing now, what would your dream profession be?
38:40Football at any day of week.
38:41I always wanted to be a Formula One driver.
38:44Oh, nice.
38:45And when I was younger, I did some rallying and...
38:48Don't you need five toes for that, no?
38:51That was before I chopped them off.
38:53He's too calm.
38:54He's too calm to be bombing around the track.
38:57There's no chance.
38:58100%.
38:59I would be a real housewife.
39:01LAUGHTER
39:02So when I die, you just got plenty of fish then?
39:05LAUGHTER
39:06What would my profile say?
39:08Happy at last and now I can mingle.
39:10LAUGHTER
39:10Go on, Sam, what's Elliot's dating profile?
39:13Cool as a cucumber, tastes like a pickle.
39:17When did you taste it?
39:19LAUGHTER
39:20From the exterior, you are quite cool and quite cucumber-ish.
39:25We could just end it there, if you want.
39:26Let's just end it there.
39:28Obviously, a few small comments about the starter.
39:30In my eyes, I think it were perfect.
39:32But I think with the main course, we're going to smash it out.
39:34Oh, no doubt about it. Let's prove them wrong.
39:36There's no ducking away from it.
39:38Do you also want to pass me your pride and joy?
39:42Time to see if you're doing a good job, innit?
39:43My little babies.
39:44The potato mayonnaise is finished in the oven
39:47before the duck breasts are fried.
39:49I cannot get these wrong.
39:50It's going to be served blushing.
39:51It's sort of medium.
39:52Add loads of salt to Elliot.
39:55I think that's wise.
39:56This man's cholesterol must be through the roof.
40:00On with the veg.
40:01The moment of truth.
40:03How's it looking?
40:04She's blushing, she's beautiful.
40:06Happy with it.
40:07A final flourish.
40:08So what does green mean, Becca?
40:11Green means good for guys.
40:13Let's go, then.
40:14Yes, let's.
40:15Duck breast with sweet potato leonais and a soy hendo's glaze.
40:19Here we are.
40:20Lovely.
40:21Thank you very much.
40:23Enjoy.
40:24Enjoy.
40:25Thank you very much.
40:30The big one for me is how's everyone's duck.
40:32The flavours and everything are really nice, but it is just overcooked for me.
40:36Salty enough, Elliot.
40:38The reason she's really nice.
40:39The main event of the duck has been pink for me and it just wasn't.
40:42Oh, well, at least it was salty enough.
40:44The duck was served really perfect in my eyes.
40:47If I cooked it any more or less, it would have ruined it.
40:50The sweet potatoes, they are lovely.
40:53With the leonais, Becca does kind of steal the show with that one.
40:57It's my little pride and joy right now.
40:59It's my little baby.
41:00I think the sweet potatoes carried the duck.
41:03Yeah.
41:04Sounds impractical.
41:05Moving on.
41:05If you were stuck on a desert island, what's one thing you couldn't live without?
41:10Salt.
41:12Hey, Elliot.
41:13Elliot.
41:13Something's after you.
41:15Butter, to be fair.
41:16Salted butter.
41:17Of course.
41:18Well, what would yours be then, Jeremy?
41:20Pansley.
41:21Oh!
41:23Jeremy.
41:24Because I've got both things.
41:25Food and the other one.
41:28Jeremy nailed that.
41:30Think he was telling the truth?
41:31Yeah, definitely.
41:32I'd have said the same thing if I were smart.
41:34Sat next to your wife, yeah.
41:36My two courses have been really good.
41:38Actually, no complaints.
41:39For the first time, about salt.
41:42So, that is a medal.
41:44A gold medal.
41:45On to the final lap.
41:47So, this is the cremeau.
41:48This is the custard of the dish.
41:50On goes the meringue.
41:52I think they look fabulous.
41:53Let's send it and get smashed.
41:54Let's go.
41:56Rhubarb and custard mess.
41:59Thank you very much, sir.
42:02Hope you all enjoy.
42:03Enjoy it.
42:09The meringue is fantastic.
42:11I love how you've done it.
42:12It's taken a lot of work.
42:14I've never seen meringue presented like that.
42:16Ever.
42:17You all getting enough rhubarb flavour?
42:19I'm not getting much rhubarb flavour from it.
42:21I'm the same as Sam.
42:22Yeah.
42:23I'd have liked more rhubarb.
42:24Yeah.
42:24I was expecting a lot of punch of rhubarb and I just think I didn't quite get it.
42:28Because the dish was rhubarb.
42:31And custard.
42:31Yeah, I would have liked more.
42:33I think with the amount of rhubarb I did put on, I think it had enough flavour coming through it.
42:37So, with the week coming to an end, do you think you've learnt anything from it?
42:42Yeah.
42:42I can honestly say all the food I've had this week has been an eye-opener.
42:46I've learnt you can use the bits of meat and fish what usually we would just chuck in the bin
42:55and that's impressed me the most.
42:58You should be really proud of yourself.
43:00Yeah, they have taught me a lot.
43:02Look at all the scars on your ankle.
43:05I've learnt how to do mayonnaise potatoes because of it.
43:07I don't think you're coming back in the kitchen.
43:09I'll sleep tomorrow night.
43:11Cheers!
43:13To a great week, some new friends and some even better food.
43:16Yes.
43:17I think the big competition for me is between us and Elliot and Sam.
43:22It's been fierce.
43:23Anybody who wins this week will be worthy winners.
43:27To win the grand, Rebecca and Stephen need to score 36 or more.
43:30The evening was brilliant.
43:35Unfortunately, certain aspects they didn't deliver on, so we're going to give it a 16.
43:40The duck was just a little bit too well done.
43:43The dessert lacked flavour.
43:45It would have been nice.
43:45We had a punch of rhubarb.
43:47But we've had a really good night overall, so we are going to give a score of...
43:50Whoa!
43:51Hold it right there!
43:54As hosts, it's Rebecca and Stephen's job to reveal the results.
43:57And in third place, we have...
44:03Leicester!
44:06CHEERING AND APPLAUSE
44:26Sam and Elliot scored 15, giving Rebecca and Stephen 31 points.
44:31Well done.
44:33I want to say, your food was amazing.
44:35Those ankle biters, they did well.
44:37They really deserved it.
44:39CHEERING AND APPLAUSE
44:41We came second.
44:42We didn't lose.
44:43I was actually going to walk out of here embarrassed if we lost.
44:46I was never going to show my face with Sheffield.
44:47I was like...
44:49CHEERING AND APPLAUSE
45:15We went to the hospital.
45:17We went to the hospital.
45:21We went to the hospital.
45:21We went to the hospital.
45:22We went to the hospital.
45:23We went to the hospital.
45:24We went to the hospital.
45:24We went to the hospital.
45:24We went to the hospital.
45:25We went to the hospital.
45:25We went to the hospital.
45:25We went to the hospital.
45:25We went to the hospital.
45:25We went to the hospital.
45:26We went to the hospital.
45:27We went to the hospital.
45:27We went to the hospital.
Comments