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00:00First of all, well done.
00:02Take three restaurants.
00:03Cheers!
00:05Cooking up their finest fare.
00:07Oh!
00:08How are your fingers?
00:09Are you bitten?
00:10No, I use a towel.
00:11Ask each to host a three-course meal.
00:13Did you enjoy it?
00:14Really enjoyed.
00:15That thing was a wedge.
00:17And get them to score in secret.
00:19Before you ask me to flip one loose, you can't.
00:22Today!
00:23Flummoxing fish.
00:24Unfortunately, I'm not a fish person.
00:26I clarify the situation. I don't like fish, but anything else I'll eat.
00:29I also don't like prawns.
00:30Mince muddles.
00:32My mother was always 101 things with mince.
00:35Did you ever think the mince pies for Christmas were made out of mince?
00:37And calamitous careers.
00:39Think you'd fancy yourself working down the mine, Rich?
00:41I feel like they might end up using me as a canary.
00:44That's it, we're all doomed.
00:45As ticks, Welsh wonders wage war for the Wonga.
00:49Coming yet?
00:56Today's professional competition comes from in and around Swansea,
01:00where pen cloud cockles have been gathered from local waters since Roman times.
01:06And hoping to muscle in on the prize money tonight are our first hosts,
01:10Head Chef Callum and Director Lucy of the Secret Beach Bar and Kitchen.
01:14Secret is beachfront venue and we are very casual dining.
01:18We do good food, fresh food.
01:22Yeah, high volume, the best quality that we can.
01:25But when it comes to letting Lucy loose in the kitchen, Callum's not keen.
01:29Callum, do you want me to help?
01:30Absolutely not.
01:32Is she allowed to throw the door into the kitchen?
01:35Yeah, I suppose, she owns the place.
01:37No, I don't like it.
01:39Oh, no, absolutely not.
01:41Sure?
01:42Er, no, I'm fine, thanks.
01:43The menu tonight's just our big hitter, so...
01:46Dishes we've had good feedback on, made it back onto multiple menus.
01:50So hopefully they can do the job.
01:52And their first big hitter is the starter,
01:54crab hush puppies with sweet corn salsa, chilli mayo and dill.
01:57I'm not a fan of fish.
01:59HE LAUGHS
02:02Looks like they're going to be hungry.
02:04HE LAUGHS
02:06Meet our next famished feeders, owner Stuart,
02:10and chef and owner Marius of The Mine.
02:14When you come to The Mine,
02:16you get a completely different experience to any other restaurant you'll visit.
02:19And our motto is, what you see is what you get.
02:21The food is big, brash and beautiful.
02:24Boys, double southern fried chicken.
02:26Excellent use of shovels, lads.
02:28Would you like any sauces, boys?
02:30You know, we get on very well in terms of the business
02:32and outside the business as well, you know.
02:35We rely on each other heavily for stuff as well
02:38and we always look for each other for support on decisions.
02:40And we always back each other.
02:42Back at The Secret, the hush puppies,
02:44which are a savoury deep-fried dough ball,
02:46start with flour, spices and polenta.
02:48And Lucy's finally been allowed to help out.
02:51Hush puppies are sand adventurers,
02:54but they are actually quite familiar when you taste it
02:57because it's like a london.
02:59Wet and dry ingredients mixed,
03:01Callum adds chilli and coriander before chucking in the crab.
03:04The pups will be bowled and fried tonight.
03:06Perfect.
03:07Next up, the sweetcorn salsa.
03:09I like the idea of a sweetcorn salsa.
03:12No.
03:13What's the word? There's a word for it.
03:14Salsa?
03:17Finishing the line-up,
03:18a chef duo Rich and Nick of The Plough and Harrow.
03:22Food of Plough and Harrow, obviously, is a gastropub.
03:26There's a lot of modern British.
03:27We use a lot of Welsh ingredients.
03:29There's a bit of European cuisine,
03:30a bit of food from other parts of the world.
03:32Leave my chips alone. Go away.
03:34We both like this work hard, play hard sort of philosophy
03:37which we have to life to work, so...
03:40Hello.
03:41Hello.
03:42We don't take life too seriously when we don't have to.
03:45I think my personal mission is
03:47whether you come in for one of the finest meals you've ever had
03:49with the best local produce
03:51or if you just want to come in for fish and chips,
03:53you get the best of that that you could possibly get.
03:57Yeah. If we do burger, we do the best burger.
03:59Yeah, that's exactly it.
04:00Or we don't do it.
04:01Back with Callum, who torches his corn.
04:04Oh, my God.
04:05Then shows Lucy how to shave.
04:08Oh, squirting everywhere.
04:10There we are.
04:11That was fun, weren't we?
04:11They add onion and coriander to the corn,
04:14which they'll serve tonight with a chilli mayo and dill.
04:17Do you like dill? Dill is nice.
04:19Don't you know what dill is? I thought it was a monkey.
04:21That's bananas, that is.
04:24On with the main, Thai green sea bass
04:26with sautéed greens, sweet potato and a Thai green broth.
04:30Not a fan of fish.
04:32Yes, you did mention that.
04:33I don't think I could bring myself to eating sea bass.
04:36Thoughts on fish phobics, Lucy?
04:38Just stupid if they don't eat it.
04:40They don't know.
04:41Stupid.
04:41They don't know.
04:43They don't like it, then.
04:44Well, quite.
04:45They'll cook the fish tonight.
04:46For the broth, Callum whizzes coconut milk,
04:50coriander and Thai green paste,
04:51while Lucy dumps a whopping load of spinach in.
04:56Coriander.
04:57Lovely. No, you'll have this coriander.
04:58You taste the green Thai.
05:00Broth blitzed.
05:01They'll serve with the veg tonight.
05:03Dessert time.
05:05Chocolate Nemesis!
05:06Ha, ha, ha!
05:08With creme fraiche and berries, which is what exactly?
05:11The Nemesis often has many layers to them.
05:13They're not just a one-dimensional character, are they?
05:16It's very true.
05:18Very true.
05:19It's just going to be a layered chocolate something.
05:22Insightful, but wrong.
05:23Smells like a flourless brownie.
05:26Callum combines eggs and sugar,
05:28and Lucy pops in for a compliment.
05:30Nice.
05:31Very smooth.
05:32He heats chocolate and butter and melts his sugar.
05:35I can eat chocolate.
05:36You don't want to half do that.
05:38Oh, I need that.
05:38Yeah, yeah.
05:39I'm going to be angry by that point.
05:40So that is probably going to be a 10 out of 10 for me.
05:42You haven't even tasted it yet.
05:44Callum adds his syrup to the choc.
05:46She's lovely.
05:47Who's she, exactly?
05:49He then pours in the cream mix and fills up his rings.
05:53Can I pour work?
05:55I've poured them all.
05:56Can I top that one up?
05:57No.
05:58But you can hold the oven door open.
06:04What's the enemy of chocolate?
06:06Well, Lucy, in about three, two, one...
06:08Whoa!
06:09What's the one over?
06:10Oh!
06:11Put your finger to the top there.
06:13That's why I made ten.
06:15Told you.
06:16They'll leave to rest and serve with creme fraiche and berries tonight.
06:20All the prep's done now for tonight, so...
06:22Nice.
06:22Can't wait for the arrivals, eh?
06:24How are you feeling?
06:25As ready as I can be.
06:27Everyone else feeling ready?
06:28Yeah, we should have done this menu.
06:30LAUGHTER
06:31I think it's a really good menu.
06:33I like the menu.
06:35First to arrive, it's Rich and Nick of the Plough and Harrow.
06:38Hello.
06:39We're OK, how are you?
06:40Good, thanks. How are you?
06:41I'm Lucy.
06:41I'm Nick.
06:42I'm Richard.
06:43Welcome to The Secret.
06:44This is Callum.
06:45Hi.
06:45Callum, nice to meet you.
06:47I'm Nick.
06:47Callum, nice to meet you.
06:48Richard.
06:48I thought it was lovely and everything I'd want it to be for this area.
06:52You know, you want to have something like this.
06:54Nick.
06:55Rich.
06:56I feel like we need, like, a...
06:57Just a name tag, though.
06:59Could we do the name tags?
07:00That would make our lives a lot easier.
07:01To remember your own names?
07:03Next in, did someone call for security?
07:05It's Stuart and Marius from the mine.
07:07This is Callum, our head chef.
07:09Callum, it's for you.
07:10Stuart.
07:11Stuart.
07:12Stuart.
07:13Stuart.
07:14Have you seen the menu?
07:15Anything you're looking forward to or not looking forward to?
07:17Oh, the menu's really good, you know.
07:18It's just that Stuart is not very friendly with the fish.
07:21Oh!
07:22We're worried about that one person.
07:24I'll eat yours, it's fine.
07:27Well, we talked about it all day, so that's manifestation for you, really, isn't it?
07:30Welcome to The Secret.
07:32Let's have a good night.
07:33All right.
07:34Hey!
07:35Coming up, a peculiar broad.
07:37If I was to poke you, you might just laugh.
07:42Have I collapsed like a flan in the cupboard?
07:44No, I haven't.
07:45I'm still here.
07:45And parcel pandemonium.
07:47I started newsagents.
07:48My parents had a post office as well, so I became a postmistress.
07:51We've been to a post office.
07:54You know what, right?
07:55I used to hate post offices.
08:03It's night one of our professional competition from in and around Swansea,
08:07where Lucy and Callum of The Secret Beach Bar and Kitchen are sure their menu will win them the £1
08:13,000 prize.
08:14We're manifesting a good starter.
08:17Everything's going to go well.
08:19No pressure.
08:19Callum starts by frying his hush puppies.
08:22Just making sure they've got a nice colour all the way round.
08:25Callum, should I put your mayo on the plate?
08:28No.
08:29No, thank you.
08:30Sorry, was that too honest?
08:32Yeah.
08:34I feel I can do that.
08:36Come on, let me do this one.
08:37I have to do all the faith that you can do it.
08:38I just don't want you to.
08:40Yikes!
08:41It's just mayo on a plate.
08:42Not to Callum, it isn't.
08:44He adds his pups, sweet corn salsa and tops off with chilli.
08:47Looks nice.
08:49And it's good to go.
08:50Crab hush puppies.
08:52OK.
08:54Crab hush puppies.
08:57And here.
09:00Everything OK, Stuart?
09:02Thank you very much.
09:03Enjoy.
09:08So what's everyone thinking?
09:09So your balance of spices is really good and texture-wise, you've got crispy on the outside and still nice
09:16and light in the middle.
09:17It definitely got, I thought, a perfect amount of flavour of crab coming through when you ate it.
09:22It was just enough that it was, but you still got all there.
09:23Without the sauce.
09:24It works very well together.
09:26I love the fresh-chilla combination.
09:28Not a big fan of sweet corn, unless it's on the pizza.
09:30At least he didn't say pineapple.
09:32Unfortunately, I'm not a fish person.
09:34Is it fishy, though?
09:35Mmm, kind of.
09:36I can taste the fish in it, yeah.
09:38You class me as a bit of a fussy eater.
09:40Interesting tactic.
09:41No, quite, quite.
09:42No, just fish.
09:43Mmm.
09:44Just fish.
09:44Stuart's face was a picture when it happened.
09:46I think it was a bit like...
09:47It was good, actually.
09:48I've quite...
09:49I've clarified the situation.
09:50I don't like fish, but anything else I'll eat.
09:52I won't eat duck.
09:53Oh.
09:54You've eaten duck?
09:55I haven't.
09:56Dead.
09:57When?
09:57Valentine's night.
09:58I put a duck on the menu.
09:59You loved it.
10:00I didn't.
10:01Crispy duck.
10:02You told me it was chicken.
10:03No, I did.
10:05You often does stuff like that.
10:07How long have you actually been in hospitality for?
10:09Five, six years.
10:11OK.
10:11So, yeah, it's not long at all.
10:13So, I started newsagents.
10:14My parents had a post office as well, so I became a postmistress.
10:18Oh, wow.
10:18Is that what you were?
10:19Yeah, great, yeah, same.
10:19Yeah, yeah, no.
10:20So, I still own newsagents' shop, convenience store.
10:24Yeah.
10:25With a post office.
10:26Yeah.
10:26My mother owned a post office as well, so...
10:28What a crazy...
10:32Well, I didn't want to say this earlier, but we've been to a post office.
10:35Really?
10:35Yeah.
10:37Who knew everybody had worked in the post office?
10:38Who knew there was a post office connection?
10:40Do you know what, right?
10:41I used to hate post offices.
10:43You know?
10:45Because, back in the days, you know, my mum used to send me to the post office the queue was
10:49massive.
10:50That hasn't changed yet.
10:52No?
10:52No.
10:53No.
10:53On with the main and Callum sizzles his seat vest.
10:57I couldn't even suggest helping with that, could I?
11:00Go on, I dare you.
11:01Before you ask me to flip one loose, you can't.
11:05Why?
11:06Because I really don't trust you to do it.
11:07Because I am terrified at that.
11:09Moving on.
11:10Callum single-handedly plates his veg, sloshes on broth and tops with the fish.
11:15Main course ready.
11:16Thai green sea bass with veg.
11:19Good luck, Stuart.
11:20OK.
11:21You're welcome.
11:23Enjoy.
11:29I think you should try it.
11:31You think I should try it?
11:32A tiny bit.
11:33A bit in the sauce, might this differ?
11:35No.
11:36Get it in that sauce, no.
11:37No, I'll dip my vegetables in the sauce.
11:39That's it.
11:40It was something that needed to be addressed, because I guess it's unfortunate for them.
11:44They've done a fish-heavy menu, and he doesn't like fish.
11:46Do you think it was the elephant in the room?
11:47The elephant had to be unleashed into the room, and she got it out nice and quiet.
11:52That's not how it works.
11:54He's already in the room.
11:55He's got to point out that he's there.
11:56You don't unleash...
11:57You don't call an elephant into the room.
11:59Coming yet?
12:00Now the elephant in the room's dealt with...
12:02What's your thoughts?
12:04The broth, I thought, should be a little bit more thicker than...
12:07A bit too runny for me.
12:09Slightly under-season on the fish.
12:14Erm...
12:14The textures are there.
12:15I like the sea bass dish.
12:17I know that Stuart mentioned maybe slightly...
12:19Mario said slightly under-seasoned.
12:21Hmm.
12:21I could maybe agree to that to a touch.
12:22You can get a hint of Thai from it.
12:24I absolutely love Thai food, so I get the hint.
12:27I would have liked it to be a bit more Thai, for me personally.
12:30It's all down to opinions, isn't it?
12:31Yeah.
12:32What people might expect the broth to be, or if they've misinterpreted the menu,
12:36that's...
12:36I can't help that, can I?
12:37Can we have his fish yet?
12:38You sure you don't want it?
12:39No, 100%.
12:40You'll show it with me a smaller bit.
12:41Yeah, I'll have a little bit.
12:42A smaller bit, yeah.
12:43I am the smaller bit.
12:44Maybe we should get Rich and Nick to hoover our plates up in our restaurant.
12:49You've got to do the size of the splits, Nick, little ones.
12:51So, has anyone got any secrets, cos we're in the secret?
12:55What's the game you play when I'm not there in the kitchen?
12:57Garlic cricket basically involves someone uses the bulb of garlic as a cricket ball,
13:02and you've got a big spoon or a rolling pin or something like that,
13:05and you crack it, and you've just got to hope it doesn't go in the restaurant.
13:09Do you use that garlic, then?
13:12Um...
13:12Not necessarily.
13:13I think the professional answer he should have said was,
13:16absolutely not.
13:17Yeah!
13:18As I was hoping he'd say.
13:20What about Stuart's secret?
13:23I'm socially awkward.
13:24Oh?
13:24I don't like the hugs and the kisses and all that.
13:27Yeah.
13:28Shhh!
13:29You kissed me today!
13:30Because I have to, yeah?
13:32You charmer!
13:34Maris loves a hug like that.
13:35I did, come on.
13:36Come on, Stu, come on.
13:38Yeah, yeah.
13:39I feel like there's some kind of, er, something that stir our memory,
13:43a recollection of that.
13:44Like a re-hug?
13:44Yeah, a re-hug.
13:45Yeah, a re-hug.
13:46Like a remaster.
13:47Oh, you guys.
13:50From best buds to chocolate nemesis,
13:52which Callum scorches and removes from the moulds.
13:56Oh!
13:58Oh!
14:00Oh!
14:02Any tips, Lucy?
14:04Lucy!
14:05I feel like that needs a lot more strawberry.
14:08Thought so.
14:09With a dollop of creme fraiche, the pud's prepared.
14:12Yeah, I'm happy.
14:13Yeah, they look good.
14:15Service.
14:17Chocolate nemesis.
14:20Wow, thank you.
14:23Enjoy.
14:24Thank you very much.
14:27How was it?
14:28It's lovely.
14:28Lovely, nice.
14:29Very nice.
14:30Great texture.
14:31I just liked the fact that you kept it simple.
14:33A nice bit of cream on the side, some seasonal fruit, and that was it.
14:37The dessert is stunning.
14:38Thank you very much for that.
14:39Well combined, you know.
14:41A little bit too sweet.
14:42But nice.
14:43It's light and airy.
14:44I guess the flowerlessness helps with that.
14:47You get a decent chocolatey dessert, but it's not too filling after you've had your two courses.
14:51Oh, it's his first clean plate.
14:53It's gone.
14:54Wow.
14:55Fab.
14:56Did you enjoy?
14:57Really enjoyed.
14:58Really good, wasn't it?
15:00Yeah.
15:00It was probably the best one.
15:02Yeah.
15:02I think so.
15:03Happy to finish on a strong note.
15:05Puds polished off.
15:06It's time for a classic game of what dessert would your partner be?
15:09I would describe you as a citrus tart.
15:15We've all been thinking it.
15:16Yeah.
15:17Because I think you're quite calm, but also fiery.
15:20So it's that smooth, but little ketchup.
15:23I can take that.
15:24Nice.
15:24I'm going to put you as a souffle, because you look all very sophisticated on the outside.
15:30If I were to poke you, you might just flop.
15:33Pardon?
15:33Yes!
15:34LAUGHTER
15:38I will, er...
15:39Take care.
15:43Have I collapsed like a flan in the cupboard?
15:45No, I haven't.
15:46I'm still here.
15:47No, no, you look radiant.
15:48Thoughts on tonight?
15:49I was really happy with Callum's efforts.
15:51I think we just knew he would deliver, and he did.
15:54There's that post office connection again.
15:57Scores out of 20, please.
15:59It was a really nice starter.
16:00Maine, very good, just a bit more seasoning on the sauce.
16:03And, er, dessert was cracking.
16:06So we're going to give them 17.
16:09Tonight, we're giving Lucy and Callum a 13.
16:1213!
16:13LAUGHTER
16:14So the secret beach bar and kitchen are off to a solid start,
16:18with 30 points out of a possible 40.
16:24It's day two of the competition, and at the Plough and Harrow,
16:27Chef Duo Nick and Rich are taking things seriously.
16:30I think last night's meal was pretty tasty,
16:32but I'm hoping that tonight we can win them over
16:35with a little bit of actual wow factor,
16:37and, er, you know, we've got a couple of other tricks up there, Steve.
16:41They certainly won't expect that.
16:43Yeah, quite traditional food, I think.
16:45Yeah, traditional, hearty, stuff I'd like to eat.
16:48Yeah.
16:49Well, I'm hoping not to see any fish,
16:50because I did feel sorry for us two years today, to be honest.
16:52Thanks, mate.
16:53That's all right.
16:54I felt sorry for myself when I saw it.
16:55Prepare for that to continue,
16:57as first up is the main.
16:59Sirloin of Welsh Wagyu and tiger prawns!
17:02Two ways, with chimichurri, black garlic ketchup,
17:04fried green tomatoes and triple cooked chips.
17:07I love the tiger prawns.
17:08No, you aren't.
17:09I don't mind prawns. I don't mind them.
17:12LAUGHTER
17:14That's what fish eat.
17:16I also don't like prawns.
17:18I can't keep up with you lot.
17:20Rich de-shells and de-veins his prawns
17:22and thinks about his shellfish behaviour.
17:25Eh?
17:26It's a bit cruel that we've given him two versions to try,
17:28but, er, at least he's got a tasty steak to enjoy afterwards.
17:32It's Lucy you've got to watch out for.
17:33Half of the prawns are bread-crumbed
17:35and the other half will be pan-fried in white wine and garlic later.
17:39Next, the Welsh Wagyu.
17:42I thought wag was Japanese, not Welsh.
17:44Unless they start massaging the cows down the gower now.
17:47I know.
17:48They are, actually.
17:49As you can see, there's a hell of a lot of marbling.
17:52People would be intimidated by that,
17:54and that's just going to be, like, flavour.
17:56How will they know how we want our steak cooked?
17:58They'll probably just ask.
18:00On to the starter.
18:02Hayes-smoked cannon of Welsh lamb Carpaccio
18:05with gower beetroot, goat's cheese and saltmarsh honey.
18:09It's raw.
18:10What do you mean, it's raw?
18:12Well...
18:12A little raw.
18:13Huh?
18:14Yeah.
18:15I have my steak well done.
18:17Oh, my God!
18:19Oh.
18:22I've never had a lamb Carpaccio before.
18:25Raw beef is my worst nightmare.
18:28Speaking of which...
18:29In the kitchen, it's bedtime, as the cured lamb is gently placed onto a tray of hay for a nice,
18:37relaxing snooze.
18:40And then his bed is set alight and the lamb is smothered in foil. Sweet dreams!
18:44How are your fingers?
18:45Have you bitten?
18:46No, it's a towel.
18:47Oh.
18:47I didn't.
18:48Once smoked, the meat is seared, sausageed, and will be sliced tonight.
18:53Hasn't it been through enough?
18:55Next, goat's cheese.
18:57I'm not a fan of goat's cheese, but I like beetroot and things, so I'm sure I'll enjoy the starter.
19:01I love all kinds of cheese except for goat's cheese.
19:04It's all I've got cheese.
19:05Oh, yeah.
19:06Best look away now, then.
19:07Come on, Rich.
19:08Full cavity search.
19:09No use hiding in the fridge.
19:11Nick balls his cheese and tosses it around in parsley.
19:15They'll serve with the lamb and beetroot later.
19:18Finally, it's dessert.
19:19Flaming Zabaglione with strawberries.
19:23Flaming.
19:24Zabaglione.
19:26Zabaglione.
19:26Nearly.
19:27With strawberries.
19:29I've got absolutely no idea what that is, but I'm assuming it's going to be on fire.
19:32What gave that away?
19:34In the kitchen, it's time for school.
19:36I've got six glasses.
19:37I need one and a half ladies' fingers here each, so I've got nine there.
19:42I had it worked out in my head how I was going to say it so it wasn't too much
19:44of a maths lesson.
19:46Well, that hasn't worked.
19:47Rich drowns his sponge slices in masala.
19:50Fingers crossed I've got just the right amount there.
19:53I think you've been ladies' fingers crossed.
19:55My apologies.
19:57Fingers now more like thumbs, he pops them into glasses with strawberries.
20:02Anyone figured out what a Zabaglione is yet?
20:04The only thing I think is similar to something like a baked Alaska,
20:07something that looks like a meringue.
20:10Talking of Alaska, you're freezing.
20:12It's like a creme brulee.
20:14Warmer.
20:14Close to that, probably, yeah.
20:17Rich slops egg yolks into sugar,
20:19whisks and pours in more booze.
20:22So it's how set can I get it?
20:24How airy can I get it without making scrambled eggs?
20:27Looks runny enough to me.
20:29He pours the mix into the glasses and leaves them to set.
20:33Zabaglione?
20:34Molto bene!
20:35OK, I think we're ready for action.
20:37Yeah.
20:38All we're going to do now is write the winning speech and we can go.
20:40Let's do it.
20:40Do it.
20:41I think they'll do a good dinner party.
20:44I think they'll enjoy it as well, which is nice.
20:47Yeah, they're going to be well up front.
20:49I mean, it is quite a bit of work, you know,
20:51to put all these elements together and get them right.
20:54First to arrive, it's Lucy and Callum.
20:58Hello!
20:58Hello again.
20:59Hi.
20:59Hello again.
21:01Welcome.
21:02Hi.
21:02We've got some Welsh seaweed gin.
21:04Wow.
21:04Is that meant to be happening?
21:06Oh, well, that wasn't expected.
21:08He just doesn't watch.
21:09Well, I thought it would have been a bit rude
21:10if I just doshed one of the drinks over her.
21:12Oh, no.
21:13Probably.
21:15Thank you very much.
21:16Very nice.
21:18Next in, it's Stuart and Marius.
21:20Hello.
21:21Hi, welcome.
21:22How are you doing?
21:22You all right?
21:23All right.
21:23Good to see you again.
21:24Careful.
21:26That's right.
21:27Shove the burnt bit in.
21:28They'll never notice.
21:29The rich kind of played about with the gin
21:31and pushed the stuff in,
21:32so where they'd actually burnt it,
21:34I didn't like to tell him,
21:34but he pushed on the burnt into my gin
21:36and his flakes are burning it.
21:38Cheers, everybody.
21:40Coming up, smoking starters.
21:42Wow.
21:44Wow.
21:45Look at that.
21:46Did you like the whole Shazam thing?
21:48The what?
21:48And a rubbish rodeo.
21:50I always wanted to be a cowboy.
21:52I didn't want to break the horses back.
22:02It's night two in and around Swansea,
22:05where chef duo Nick and Rich of the Plough and Harrow
22:09are hoping to sow the seeds of success
22:11to win themselves the grand.
22:13In the kitchen, Rich slices the lamb.
22:15I feel like it could have looked a little bit more raw in the middle.
22:20Smells nice.
22:21Here we go.
22:21Do you want an end piece?
22:23There we are.
22:24Lovely.
22:24Happy with that?
22:25That's beautiful.
22:26Good to hear.
22:27To plate up, Nick channels his inner Picasso.
22:30I wanted to make it look a little bit special.
22:33It went out a bit slapdash.
22:34I think it sort of like devalues everything else you've done beforehand.
22:37After a swoosh of oil and honey, they hide their starter.
22:40Looks more nervous than me.
22:42We have fire.
22:43Well, there's rarely any smoke without it.
22:46It's smoked cannon of lamb carpaccio with beetroot, goat's cheese and saltmarsh honey.
22:52Ta-da.
22:53Wow.
22:55Ta-da.
22:56Wow.
22:56Wow.
22:57Look at that.
22:58Did you like the whole Shazam thing?
23:00The what thing?
23:01Shazam.
23:02Shazam.
23:02Yeah, the Shazam thing was nice.
23:04Peace and joy.
23:09I've got to think of the start.
23:11It looked absolutely spectacular on the plate.
23:13I loved the smoke.
23:14I loved absolutely everything about it.
23:16Unfortunately, again for me, I don't eat raw meat.
23:19No.
23:19I don't eat steaks raw, anything.
23:22I like mine all well done.
23:23I enjoyed the starter.
23:25I never thought the goat's cheese would work with the lamb, but it did.
23:29Yeah, I'm not normally a fan of goat's cheese, but it was nice.
23:32It was different to what I was expecting, so...
23:34I like the goat's cheese.
23:35Like you said, it's really smooth.
23:36I'm not a fan on raw lamb.
23:39No.
23:40There are a couple of people who didn't like the raw meat thing,
23:42but I think they appreciate the effort that we went to.
23:45Yeah, I think it's fair enough.
23:46Yeah, it was a bit of a risk taking a dish on like that.
23:49People...
23:49We've done this on the menu before, and we, you know,
23:51it's a 50-50 audience with it.
23:53From rare meat to a fancy treat.
23:56What's the most anyone's ever spent on a bottle of wine?
23:59Just throw that out there, yeah.
24:00It's a curiosity, yeah.
24:01Is there a certain level you can get to when it's only so good?
24:03No, it all tastes the same to me.
24:04Yeah?
24:05Always.
24:05No matter what it is.
24:06It's £5, £500.
24:07I don't think I've ever spent more than £10 on a bottle of wine.
24:10What?!
24:11Ever!
24:11£10?
24:13Don't think so.
24:13You can't buy a bottle of wine in the rest of a £10.
24:16Cheapskate?
24:17Talamans and cheapskate with trainers.
24:20Spends ridiculous amounts on trainers, randomly.
24:23How much exactly?
24:24I don't know, £200?
24:25Oh, that's ridiculous.
24:27What?!
24:27£200?
24:29What's the most expensive bottle of wine you bought then, Nick?
24:31So we had a bottle of champagne, which I think was £450 or £500.
24:35But it was really nice then.
24:36You spent more on wine than I've ever seen a man spend on wine.
24:40And I was very grateful that you spent...
24:42How often do you watch men spending money on wine?
24:44Have you been watching other men spending money on wine?
24:46Oh, no, you're the only one, believe me.
24:47Good job you've not seen me buy wine.
24:49We've got some lovely Wagyu steaks for your main courses.
24:52I'm aware, Stuart, you like your meat well done.
24:54So, yeah, if anyone else would like me to let me know
24:57how they would like their steaks cooked.
24:59I love medium rare.
25:00And a medium to me, but a medium as well.
25:03Cool.
25:03Right, we've got to do it, shall we?
25:04Let's go to it.
25:05Right, see you in a minute.
25:07The saving grace was when they asked me
25:09how would I like my steak cooked.
25:12Cos it could have gone catastrophic at that point.
25:14We can't have that!
25:16So, first of all, well done.
25:18You've not even cooked it yet.
25:20Rich fries the steaks, deep fries half the prawns
25:23and pan fries the other half.
25:25Ooh!
25:25What are those?
25:26Fried green tomatoes.
25:28Old-school recipe.
25:29How old?
25:30How old's the recipe?
25:31About as old as you, so it's pretty old.
25:33Excuse me?
25:36It's OK, joking, joking, joking.
25:38They're not that old.
25:39Rude!
25:40Prawns plated, the main is ready.
25:42Welsh Wagyu.
25:43Tiger prawns, two ways.
25:45Chimichurri, black garlic ketchup
25:47and fried green tomatoes.
25:51Well done.
25:51Fantastic, thank you.
25:54So, any thoughts, Stuart?
25:56I noticed you seem quite keen on your prawns.
25:59I thought you didn't like any shellfish?
26:01Fish.
26:03I don't class prawn as a fish.
26:04Yeah?
26:05Absolutely beautiful, boys.
26:06Yeah?
26:07Yeah.
26:07Amazing.
26:09Loves them!
26:10Loves them, yeah.
26:11I couldn't get another one.
26:11More than his burnt steak.
26:13Yeah.
26:13He smashed a lot of it, to be fair.
26:15Well done, guys.
26:16Very well, very well executed.
26:19And for the first time in my life, my steak has cooked perfect.
26:23My steak's lovely.
26:25And the chips.
26:26Nice.
26:27It's good.
26:28Love a chip.
26:29Are you happy with your prawns?
26:30I don't like prawns.
26:32That's fine.
26:33I don't like them.
26:33I don't care about that.
26:34That's fine.
26:35Sorry.
26:35As long as they look bad.
26:36I will try them.
26:37My steak was cooked how I wanted, which is a big plus.
26:41So, about three or four months ago, I wanted to try and go all Welsh.
26:44So, I was just wondering, any dishes that you've had recently that have reminded you of your past?
26:48I think, for me, well, it's not the one dish, but fish and chips, when you go to the front,
26:53and then you have your cone of fish and chips.
26:55Little pieces.
26:56I think that's definitely.
26:56We used to go down the gower and sit down there, sit on the banks, all of us, in our
27:01gyms, most normally.
27:02I don't wear pyjamas, so...
27:04What do you wear?
27:05What do you wear with my boxers, you know, when I'm free?
27:08Imagine it sitting on Mumble's Pier, in his box of shots, with a fishing heart over the face.
27:14He'll have someone's eye out.
27:15My mother was always, 101 things with mince, so whatever I'd have would be...
27:22Bolognese, chilli, something with mince, cos that would take the base route.
27:25And then they'd go to.
27:25Mince was the one, yeah.
27:27Any other mince recipes?
27:29Mince pies.
27:30Did you ever think the mince pies for Christmas were actually made out of mince?
27:33No.
27:34No.
27:35Did you?
27:36No.
27:41You did not think that, did you?
27:44Yeah.
27:44It was about 20.
27:47On with dessert.
27:49Rich covers his pudding sugar while...
27:51What's this?
27:52Come on, standby.
27:53A little finger technique there.
27:57Second time's the charm.
27:59We have ignition!
28:01So, that's beautifully caramelised.
28:02It's time for one finishing touch.
28:05I'll fall in with this.
28:06If you wouldn't mind.
28:07Here's Pud, flaming Zabaglione!
28:11Wow!
28:14Wow!
28:16Wow!
28:19Wow!
28:23Well, you taste the wine anyway.
28:26Very strong masala.
28:27It's really strong.
28:28Very strong, isn't it?
28:28Very, very strong.
28:29We do do quite boozy desserts when we do boozy desserts here.
28:33It could be a little bit more set.
28:35The consistency should be a little bit thicker.
28:37That's all in his voice.
28:37That's what I'm saying.
28:39Yeah, I've never had one before.
28:40Is this how you wanted it to be?
28:42In admission, I was kind of hoping it was going to be a little bit more set.
28:46Oh, OK.
28:47It should be more like a panna cotta between the...
28:48Yeah.
28:49And just the sugar on top and a little bit on a bit like that.
28:52Yeah.
28:53I wouldn't eat it and drive.
28:54Definitely not.
28:56I've got to be honest, haven't we?
28:57I think...
28:58Cos it's the last thing you have is the last thing you remember, isn't it?
29:02So it'll stick in people's minds and it can sort of undo the good work done in the first couple
29:06of courses.
29:07Have you guys ever had any other things you might like to do if you weren't working in hospitality?
29:11I always wanted to be a cowboy.
29:13A cowboy?
29:14When I was a little boy, you know, I had my plastic guns, my belt, my hat and everything, you
29:20know?
29:20I think he must be a great cowboy, wouldn't he?
29:22I think he's made for it.
29:23Yeah.
29:26Yeah.
29:27Yeah, wild cowboy.
29:29You'll break your horse's back.
29:34It'd be cruel if they all say RSPCA beard.
29:38I'd want to be a detective.
29:40But, like, high level, not going to, like, little...
29:43What would you want to investigate, Glo?
29:45Murders.
29:49Well, that took a turn.
29:51Home time!
29:52We took some risks.
29:53They didn't all pay out.
29:54But I think, overall, I think they respected that.
29:56Yeah.
29:57We've had a really good night.
29:58Just, unfortunately, they missed the mark on a few things with the food.
30:00So that's why we've given them a 14.
30:03All the visuals on the table and stuff were really impressed.
30:06Unfortunately for me, there were a few mishaps with the food.
30:08One being the undercooked lamb and the other the dessert.
30:10So for us tonight, we're scoring the guys...
30:1315.
30:14So the Plough and Harrow fall just short of the top spot with 29 out of 40.
30:23It's the final day and we've come to Neath, where it's the turn of Stuart and Marius of the Mine
30:28to host.
30:29One of our slogans is, what you see is what you get, because pretty much what you see on our
30:34social media or anything we advertise, that's what you should get on your plate.
30:38I'm expecting a lot of food.
30:40I don't think it'll be delicate.
30:42Carbs.
30:44Lots of carbs.
30:45I'd love it if tonight there was something on the menu that Marius does that Stuart doesn't like.
30:50That'd be great.
30:51Can't eat this.
30:52Funny you should say that.
30:54The starter is...
30:55Pantsive scallops with a heavenly halloumi stick and rustic tomato dip.
31:01Scallops.
31:02Stuart.
31:05Stuart doesn't like scallops, does he?
31:09Well, Stuart...
31:11Marius knows I absolutely hate scallops and he will not change it.
31:14And he's done it on purpose.
31:16With Stuart out of the kitchen, Marius unveils his mollusks.
31:20There are going to be pansier, plate, scallops on it, touch the micro-leaves, lemon, off you go.
31:27Do you like that?
31:28No.
31:32They're the same as prawns.
31:34They definitely aren't.
31:36He'll cook the scallops and deep-fry the halloumi sticks tonight.
31:39For the dip, Marius chops spring onions, chilli, olives and capers,
31:43which he'll add to his tomato sauce later.
31:46Next up, the main Breast of Heaven XL burger, consisting of a 10-ounce beef patty,
31:54southern fried chicken breast, bacon, mozzarella and barbecue sauce,
31:58with seasoned fries and monster onion rings. Blimey!
32:01This is going to be a big burger.
32:04It's going to be hard to eat without getting it all over yourself.
32:06You need to bring a bib.
32:07And what about the title?
32:09It should be in heaven if you eat it all.
32:14Easily pleased?
32:15So what ingredients are in this mahoosive burger patty?
32:19I can tell you three.
32:21Salt and pepper and paprika.
32:23But I can't tell you the rest, unfortunately.
32:24And beef mince, probably.
32:26Marius shapes his giant patties in front of house.
32:29Stewarts come to pay a visit.
32:31Do you want to give me a hand, mate?
32:32No, thank you, mate.
32:33Why?
32:33I'm comfortable out the front.
32:35Oh, come on.
32:35No, you're...
32:37No, you're the magician in this kitchen, mate, not me.
32:39And yet you're the one who's disappeared.
32:42Burgers shaped, they'll be cooked and assembled
32:44with all the trimmings tonight.
32:46I love an onion ring.
32:47But I do appreciate a good onion ring.
32:50So it's got to be good.
32:51Apparently it's all down to the batter.
32:53What's the secret of yours?
32:54One thing that I will tell you and I will share with you
32:57is the onion rings butter mix.
33:00I can't tell you what's in it.
33:01Oh, spoil sport!
33:03On to dessert, then.
33:04Pistachio and limoncello cheesecake
33:06with cream and ice cream.
33:09I love cheesecake.
33:11Not a fan of pistachio or limoncello.
33:14But I think it will be...
33:15Is that down to be a fussy eater?
33:18Oh, brave move.
33:20Cheesecake can be light and refreshing
33:23or it can be quite heavy and claggy, so...
33:26If it's unbaked, it would probably be lighter.
33:27I'd probably prefer an unbaked one.
33:29You're in luck.
33:30Marius shows off his cookie base
33:32and pops icing sugar into double cream.
33:36And this is exactly the consistency that we want.
33:39He folds in mascarpone cheese
33:41and swaps in some limoncello-infused lime jelly.
33:44Tangy tongue twister.
33:45I wonder if Stu will think it's too boozy
33:49with the limoncello.
33:50There's limoncello in there.
33:52He doesn't like booze.
33:53Yeah, it's a boozy dessert.
33:54I'd love it if he overloads the booze in it as well.
33:56I'm sure you would, Stuart.
33:58There was way too much booze in the dessert last night,
34:00but ours does contain a little bit,
34:03but it's an infusion of booze
34:04rather than a drowned in a booze.
34:06Marius layers his mascarpone and icing sugar mix
34:09onto a cookie base,
34:11pops in more jelly and tops it all off
34:13with a bags worth of pistachios.
34:15I'm ready to go.
34:16OK, all done.
34:17I'm feeling very confident, man.
34:19Yeah, all our prep is done for the day now.
34:21You know, we're ready to hit on.
34:23We're ready for them to arrive.
34:25Yeah.
34:25100% confident.
34:26What does surprise me is that
34:27it's just at the start of
34:29it's sort of like a very elegant restaurant.
34:31It's sort of started like,
34:32oh, you're going to go down one road,
34:34and then they've gone bang,
34:35and they've hit you with a massive burger.
34:37We've got quite the evening ahead of us, I think.
34:41You have to roll me out of there after that.
34:45Roll up, roll up.
34:47First in, it's Nick and Rich.
34:48Hi.
34:49How are you doing?
34:49You all right?
34:50See you again.
34:52Enjoy.
34:53What's your expectations of tonight
34:55now you've read the menu?
34:56Certainly expected big portions.
34:59I might still be here at 4 in the morning.
35:01I don't know.
35:01But I'm going to fix the food.
35:02Without it.
35:03I'll give me the alarm code
35:04and the keys to your afternoon.
35:06LAUGHTER
35:08It's interesting to me.
35:09Yeah, yeah.
35:11And finally,
35:12it's the ones to beat,
35:13Lucy and Callum.
35:15Hello!
35:16Hello!
35:16How are you?
35:18How are you?
35:18How are you, guys?
35:19So what do you think of the venue?
35:21Nice.
35:21Much bigger than I thought it would be.
35:22I thought it would be smaller.
35:24Yeah.
35:24Yeah, I think they've definitely got an identity.
35:26Yeah.
35:27And every restaurant needs that,
35:28so they've gone for it.
35:30Welcome to the Mine and Castellanis, guys.
35:32Cheers!
35:33Cheers!
35:33Cheers!
35:35Coming up, Hamburger Histrionics.
35:37OK, guys, I think I'm going to do this.
35:39Yes!
35:40He really took it in, didn't he?
35:41Yeah.
35:42You weren't like going on,
35:43it's a bit over the top.
35:44Don't make a fuss, please.
35:45You turn around and you go, pow!
35:46And who will win the Wonga?
35:48Ooh!
35:57It's the final night of our prose competition in and around Swansea.
36:01And at the Mine, owner Stuart and Chef Marius are hoping to strike gold with their food and win the
36:06£1,000.
36:09In the kitchen, the ragu, halloumi and scallops are all a-sizzlin'.
36:15Everybody loves scallops.
36:17Yeah?
36:17Yeah.
36:17Wouldn't you say everyone?
36:19Everyone apart from me.
36:20And Lucy.
36:21They're looking fantastic, my friend.
36:22You know, scallops are very tricky to cook, trust me.
36:24You know?
36:24You have to be gentle with them.
36:26You know, just like with the lady.
36:28So bear our mind, OK?
36:29Noted.
36:31Oh, almost.
36:32The structure's stacked and topped off with micro-greens.
36:36You happy with that?
36:37I'm happy with that.
36:38Yeah, I'm happy with that, too.
36:39Everything looks great.
36:41Service, please.
36:41Yes, Chef.
36:42The first course is scallops, a heavenly halloumi stick and tomato dip.
36:48Oh, strong slate game.
36:50Thank you very much.
36:53Please tuck in.
36:54Pop it in, then.
37:00Well...
37:03Convincing.
37:05Oh, you don't like scallops either, do you?
37:08Oh, no.
37:10Yeah, not for me scallops, sorry.
37:12How's your halloumi stick?
37:14My halloumi's lovely.
37:15And the salt and the tomato...
37:17It's beautiful.
37:18Well, it's lovely.
37:18A little bit spicy.
37:19How's yours, Nick?
37:21It's beautiful.
37:22I'm the opposite.
37:23I'm glad you put some spice in it.
37:24I love it.
37:24That sauce, fair play.
37:26That was incredible.
37:27Yeah, really well-balanced.
37:29Acidity, sugar, everything in it was perfect.
37:31My scallops are lovely, to be fair.
37:33The capers and the olives just season the dish.
37:36So, why did you agree to have scallops on the dish?
37:39Um, I didn't have much of a choice, if I mean like this.
37:42And that's when we negotiated the halloumi side of it.
37:45Right, OK.
37:46We thought it went really well, mate.
37:48Yeah, I enjoyed it.
37:49Yeah, I enjoyed half mine.
37:51I've got one really important question for you, though.
37:54Can I have one of your scallops?
37:55Leave some room for your mane.
37:56Who can have all three of my scallops?
37:59It was the closest one to me.
38:01First man I've ever let take food off my plate twice.
38:04So, your establishment is, uh, called The Mine.
38:07Um, can you tell me the story about that?
38:09We've all got ancestors which are miners.
38:12My dad was a miner, my granddad was a miner.
38:14Um, so the name was just fitting.
38:15Do you think you'd fancy yourself working down the mine, Rich?
38:18I kind of feel like they might end up using me as a canary.
38:21LAUGHTER
38:24If I'm the canary, in a sort of way,
38:26the survival of everyone else depends on me.
38:28Oh, my God, just imagine.
38:32That's it, we're all doomed.
38:33I do a bit of admin.
38:34I'll clock you in and clock you out.
38:35That's about it, yeah.
38:37Put the tables in.
38:38I'm not quite sure what co-mine admin is.
38:41Well, he ain't going to survive either, is he?
38:43LAUGHTER
38:46Hopefully they're made of strong enough stuff to handle the main, at least.
38:49Those burgers could not get any bigger.
38:51Imagine two of us put together.
38:53I stand corrected.
38:54LAUGHTER
38:55The chicken and burgers are popped into the oven,
38:57blanketed in cheese and bacon, and then...
39:00Oh, I really dig those shovel plates.
39:04The reason the shovel is because of the coal mine.
39:07The guys in the coal obviously like to dig, hence shovel.
39:09The mammoth burgers are stacked, stabbed,
39:12and Stuart plays hoopla with the onion rings.
39:16More chips for you, please, Dan.
39:17More?
39:19Yes, please, man.
39:20Fantastic. Can we go now? Service, please.
39:23Ready.
39:23Right, good luck, everyone.
39:25It's the Breast of Heaven burger.
39:26XL, if that wasn't clear.
39:28Is that the burgers?
39:29Oh!
39:30Thank you very much.
39:32Holy moly.
39:33Thank you very much.
39:35Luck!
39:36The second stomach, more like.
39:39Definitely very Instagram, very social media driven,
39:42and that's what gets people in.
39:43Let's burger.
39:46So elegant.
39:51I don't think I can pick it up.
39:52In terms of the quality of the food, in terms of the taste,
39:54what do you think?
39:55The burger's banging.
39:56It's absolutely lovely.
39:57Yeah, it is nice.
39:58Quality in the meat in your burger is superb.
40:01I love fried chicken.
40:03Nice and juicy, nothing's overcooked.
40:05The pepper's really nice with the cheese.
40:07Yeah, I think it's really good.
40:08So they nailed all the flavours, all that stuff,
40:10and I thought it could get lost.
40:11But it was just...
40:12It's just an absolute monster to...
40:14Too much.
40:14Yeah, too much.
40:15The mains went very well.
40:17It's, mamma mia, just like we expected, isn't it?
40:20Absolutely.
40:20Yeah.
40:21How do you feel about eating off a shovel, Rich?
40:22In your case, it makes a lot of sense.
40:25But I'll be honest, it's my first time.
40:27How is your first time?
40:29I can't complain.
40:30It's not as practical as I'd like it to be.
40:34Just when I'm picking a chip up, I'm scared about knocking my drink over.
40:37Weirdest thing you could eat from?
40:39My thighs.
40:44I did that once.
40:45It was very difficult for him to walk to the table.
40:49It wasn't a good idea.
40:50It wasn't, no.
40:51Anyone close to finishing those burgers yet?
40:53OK, guys, I think I'm going to do this.
40:56Come on, Rich.
40:57Oh, yeah.
40:58That's bad.
40:59Woo!
41:04You've only eaten a burger.
41:06Rich is an absolute legend.
41:08He's got to take...
41:10He's got to take up all of fame.
41:12Not many people finished a burger.
41:14Lapping at that applause.
41:15Yeah, he really took it in, didn't he?
41:18Yeah.
41:19That was more than I was expecting.
41:20Probably more than I feel like I deserved.
41:22You were bowing to random people in a restaurant.
41:25I think you were enjoying it.
41:26You weren't like going, this is a bit over the top.
41:28Don't make a fuss, please.
41:29You turned around and took a bow.
41:30Imagine how you'd feel if you'd finished the chips.
41:32I think we're still in the lead, and I think this cheesecake
41:36is just going to polish them off.
41:37Death by dessert it is, then.
41:39Hey!
41:39Marius unleashes his cheesecake, then douses it in limoncello glaze.
41:45I'm feeling fantastic about this.
41:46I think this is going to finish a fantastic evening.
41:49Here it is, a doorstop of pistachio cheesecake,
41:51complete with shovel spoon, once again served on a slate.
41:55Didn't fancy putting this one in a helmet.
41:57The shovel is back.
41:58Thank you very much.
42:01Thank you very much.
42:03You will have to roll you out.
42:06Please, back in.
42:08Whichever way you held it side, width, length, width,
42:10whatever it was, it looked huge, it looked square.
42:12That thing was a wedge.
42:14It was an absolute monster.
42:16Jesus.
42:16Fair play, that is a tasty cheesecake.
42:19You must really love pistachios.
42:22You put half the bag on the top of my slice.
42:24That's why it's called pistachio cheesecake.
42:26So the pistachio, what comes first, before the cheesecake.
42:30I love the base more than anything.
42:32I think that just makes it.
42:33I think it works really well,
42:34because normally you'd expect a crunchy base,
42:36but you get that from the pistachios anyway,
42:38so it sort of flips it around, so it works really well, yeah.
42:41This wasn't my favourite cheesecake I've ever had, but nice.
42:44The pistachio was nice, crunchy, the bottom, the base was lovely.
42:47And I'm going to finish it if it kills me.
42:50Yeah, so it's just a warning.
42:51It could be a while.
42:52I was happy with that.
42:53And in fact, you're set.
42:56You're set really nicely.
42:58It did.
42:58It was perfect.
42:59I think a great idea would be, after the competition finishes,
43:03would be the three restaurants get together,
43:05have a starter from each restaurant,
43:07have a main from each restaurant,
43:08and a dessert for each restaurant,
43:10and find a pop-up and pop-up.
43:11Cheers, guys.
43:13To the pop-up.
43:14To the pop-up.
43:15I think we'd have a great laugh, wouldn't we?
43:17It'd be definitely an interesting evening, wouldn't it?
43:20Yeah, I think it would be carnage.
43:21It's an incredible concept.
43:23I imagine we'd probably have a bit of a week off
43:25after the week that we've had before we do it, but...
43:28I don't think you'd make the week after next, but...
43:30Yeah, yeah, yeah.
43:30We'll be doing it tomorrow.
43:32Some point in the near future, yeah.
43:34Let's do some scores first, though.
43:35Stuart and Marius need 31 points or more to win the grand.
43:40They delivered on all dishes.
43:41Some components we didn't like, some we did,
43:43and that's the reason why we're giving a 15.
43:46So, tonight, we're going to give...
43:48Let's do it and Marius.
43:49Ah!
43:51Hold it!
43:52Let's find out together.
43:54OK, guys, this is it.
43:55We're now going to find out who's going to win.
43:58Anyone excited?
44:00Here we are, guys.
44:01Ooh!
44:03In third place, big up for the guys, the Plough and Harrow.
44:09Amazing, guys, amazing.
44:15So, in second place, it's the secret bar and kitchen,
44:20which means we've done it!
44:21Yay!
44:23Nick and Rich scored Stuart and Marius 18,
44:25making the mine the winners.
44:29Oh, a little bit gutted, but I think it was one of those nights
44:31we felt it was going to be really, really close.
44:33I can imagine the scores are touches away from each other.
44:36CHEERING
44:37We are very pleased with one.
44:39Very, very pleased.
44:40We were up against two amazing venues.
44:44Yeah, I think we've done well, haven't we?
44:45Yeah.
44:46So glad that we won third.
44:50Hey!
44:53It's a little J, no?
44:55No, it's not a little J, no?
44:59I'm boiling?
45:00MUSIC CONTINUES
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