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00:00ready to rock and roll take three restaurants with years of professional experience ready
00:07to go i could drink that oh very happy ask each to cook three courses happy days he smashed it
00:14it's perfect and get them to score in secret service come here ladies on today's show
00:22oh he's the blonde one here career curveballs if he wasn't the profession you are what would
00:27you guys be doing mine would be a calvin client model i'm getting off this all the time gastro
00:33grilling you smoke the microwave smoke them out so fast you'd come in fresh yesterday morning
00:37question coming out was like oh you don't pick your own bread you don't catch your own fish
00:41they're just trying to work us out and surprising stories i didn't really go to school after 12
00:46from 12 through to like 50 and i was really naughty where he is now is an inspiration
00:53as a group of gourmets grapple for a grand
00:58oh my god it's happened oh no
01:08today's professional competition comes from devon home to the oldest working gin distillery in england
01:14gin incredible and in high spirits are our first hosts chef don and his step-mom front of house zoe
01:22who
01:22run honky-tonk wine library and restaurant it's a hybrid we're different and there's no one else
01:28like us it's really not challenge anyone to find anyone like us food's very much sharing sharing
01:34platters time is precious you know you want someone where you can come in you can relax the vibe is
01:39chilled we created it because we couldn't find this place anywhere else and running a business isn't the
01:46only passion they share cold water swimming gives you energy so much energy if you're having a bad day
01:55oh 100 go in the nearest sea yeah rather you than me we're gonna win it we're gonna win it
02:02there's
02:03nothing else like honky-tonk confident in what we do and they're starting with one of their signature
02:09dishes for the main a honky-tonk sharing platter including comfy duck and onion barges i like the
02:15idea of um having a sharing platter and you're just picking bits off yeah that's quite good everybody
02:20gets together and dives in happy to divvy up their dishes are our next pair of bros chefs
02:26malcolm and richard from the bear and blacksmith we're a local pub which sells really good food the wow
02:34factor with the food is incredible like people this is amazing we didn't expect this weird mates
02:40that go back quite a long way that's what makes the kitchen such a good scene like have some greens
02:44please they're coming give me a minute shut up and these gents take plot to plate quite literally with
02:51their farm just down the road get your heads in there then it's hard work having animals in the pub
02:56and trying to keep it all going but it's worth it there you go you've got your dinner go out
03:00gone
03:01meanwhile richard's in charge of the garden that'll do that's enough butternut squash can't get
03:06fresher than that can you no we've got a massive passion for what we use we are definitely we are
03:12winners i think that's sheep for agreed over at honky-tonk front of house zoe is joining don in the
03:19kitchen for some archie bargey now bargey zoe you're back up you are not cutting the onion absolutely no no
03:29cut one no because that's so important so if you cut the bargeys too thick your bargeys aren't one
03:35aren't going to look nice and they're almost going to be a little bit raw sometimes a little bit crunchy
03:40in the middle go on don let her do something you can mix the mix he kindly allows zoe to
03:46smother them
03:46in batter perfect they'll be deep fried later it could be something amazing but it's got to be good
03:53well there we get in low scores meet our final restauranteurs front of house claire and her
03:58partner chef jamie from 27 27 is all about fine dining food good atmosphere good service amazing
04:06service our food will stand out it's completely out there high exceptional food and it seems having
04:13high standards runs in the family white chocolate it's important to keep all the family involved in us
04:19running the business you want 100 grams of that we tick it off as we weigh out it's hard work
04:24we're not going to say it's easy because by all means it's not is it no inspect the chef in
04:29the
04:29kitchen please i see what you mean back at honky tonk don's duck is about to go for a dip
04:35this is duck fat it's a merge why so much that's what confi means and that's going to go in
04:43the oven
04:43covered the fat choice questions for food once cooked the duck will join the rest of the sharing
04:50board goodies tonight next dessert brownie with coffee and hazelnut cream i love a brownie
04:59i wonder if it's as good as the children's yeah i'm sold i'm there i love brownie
05:08dodgy brown yeah i mean as long as it's not overcooked no it mustn't be dry looks pretty wet
05:13to me chocolate and butter melted they combine flour sugar and eggs you're gonna whisk it in now
05:19this is a hard part make sure it's all mixed in you sure you trust me with this no i
05:24don't trust you
05:25with this to be honest always it's like a c-shape yeah so you're like doing a u like this
05:30yes see
05:31okay it's combined with the choccy mix then gets a bake cook's privilege good tasty finally the starter
05:42smoked mackerel pate with horseradish nice classic don combines red onion parsley lemon zest and creme
05:52fraiche before adding the fish it'd be interesting to know whether they've smoked the mackerel themselves
05:57don no these are from my local supplier which is literally a stone's throw from here i want them
06:04to be big chunks as well so they can tell they're eating mackerel that's fresh cool the papers and
06:11lemon so simple prep done the pate will be served with crispy capers and toast i'm happy oh what was
06:20oh my god what it's happened what's happened what you're done ton crikey the booty too big oh no
06:30what am i gonna do no oh no i'm gonna wear a double apron look at this ingenious
06:39that is funny sorted and just in time first in a jamie and claire from 27.
06:46jamie are you a hugger yeah we're huggers i'm a hugger yeah mind the trousers
06:53as soon as i walked in yeah as soon as i give someone a hug that's it nice weather next
07:00up it's
07:01malcolm and richard from the bear and blacksmith welcome honky tonk hugs what more of them fancy
07:07seeing you yeah fancy that you're right yeah good mate yeah darling we know malcolm and richard we have
07:11raced there most sundays yeah with the children to see jamie and claire was like oh no yeah well
07:20someone's worried we have uh a honky tonk rum punch for you both here thank you very much all right
07:26enjoy thank you good to meet you all yeah yeah yeah yeah coming up get a show on the road
07:33poultry palavas it's a nine out of ten thank you thank you do you know where the other one is
07:38it
07:38needs a crispy skin crispy skin i've worked in kitchens where you get your ass caned if you
07:43if you served up without the crispy skin and invisible individuals that's probably the one thing you do
07:48you disappear the other day he comes in and goes oh what have i missed service can i feel about
07:54that
07:56why yes
08:04it's night one of our professionals competition in devon cheers cheers cheers and at honky tonk in
08:11plymouth don and zoe are hoping to please their new pals and claim the 1 000 pound prize guys we're
08:19the one there's more on the table for you thank you thank you yeah definitely have some more of that
08:24hopefully they're finishing a little bit more than anything it's going to taste good
08:30don dollops out the fish pate looking good don thank you looking nice and fine swiftly sorted
08:37get the show on the road yes let's smoke mackerel pate with horseradish and a smidge of lemon
08:44oh starter thank you thank you all right thank you how was it guys that's really nice thank you so
08:54much i love crispy caper so yeah yeah yeah really nice really nice it was very nice so nice then
09:01you smoke the mackerel don't smoke the mackerel myself actually come in fresh yesterday morning we
09:05use as much local fish as we can do you make the breads we use our local bakery which is
09:10a stone to throw
09:11from here oh nice yeah question coming out was like oh so you don't bake your own bread you don't
09:16catch your own fish they're just trying to work us out i would ask the same questions if it started
09:20everybody do me i'd definitely ask the same questions did you grow the lemon i did actually
09:24yeah flew just baked from italy this morning not everybody's got the facilities to smoke mackerel
09:34so yeah you'd buy it in but they could have made the bread you know it was good but it
09:39wasn't my level
09:40good it's like what have you done apart from opening a packet of smoked mackerel and mixed it with
09:44creme fraiche the wine is really nice and you've obviously uh like your wine um yeah the wine went
09:51very well with the mackerel blatantly obvious that they they the wine is the incredible thing my dad's
09:56very much the brain child giving away now who's who stepmom stepmom yeah yeah so she married my dad
10:05last month last month wow congratulations yeah cool it was a surprise that i wasn't expecting that
10:13the connection between the two of them is really apparent they're strong aren't they how do you find
10:17working together when he came to work for us you kicked your dad out didn't you at the kitchen straight
10:23away because he was the chef here yeah but um no we we he's a glue we're very much a
10:29honky-tonk family
10:30he lifts you up when you're high he gives you a hug when you're like a bit flat and it's
10:35got a wicked laugh
10:38there's never going to be arguments or yeah
10:44do you two argue sometimes you agree to disagree and we don't always
10:51agree to disagree so how do you know they argue i know jamie and claire okay um and i just
10:58know
10:58that sometimes things can get a little bit heated
11:02malcolm was being cheeky yes but it's banter
11:06everyone seemed to really enjoy it it was nice that they also liked the wine as well and they could
11:11appreciate the wine flavors sip back and relax then while don gets on with the massive mane he fries
11:18barges gives his duck a poke and slathers chicken wings in sauce ready to rock and roll no time to
11:25be bored i'm happy with it and there it is a honky-tonk sharing platter including meats cheeses duck
11:33confi and onion barges oh wow wow wow i was hoping he's gonna say wow wow so guys this is
11:42what we're
11:42known for our sharon passes enjoy bits right dive straight in for the duck
11:48i love day from whilst i'm gonna get some of that but when the main course out i just thought
11:53wow i did
11:54think wow you know wow if it was homemade do you confide the dutch yourself yeah yeah confide the duck
12:00uh
12:00first one this morning yeah so you don't salt them or do you salt don't salt them no i just
12:04wash them
12:05when you do a duck convie and when i salt it the day before rinse it off then convie and
12:09then you
12:09get the crispy skin it's a nine out of ten thank you thank you do you know where the other
12:14one is
12:14that needs a crispy skin crispy skin yeah to be fair but it's beautiful thank you it's good i've been
12:21like working in kitchens where you get your ass caned if you if you serve duck without the crispy
12:25skins but the flavor of it was good and the sauce was good yeah i love the sauce with it
12:29as well
12:29bloody love the sauce is really good the bhaji for me is very good but the onion's slightly undercut
12:33okay um yeah it's quite slice quite thick oh maybe you should have let zoe cut them i think if
12:40you cut
12:40bhaji too small and too thin you'll end up with a bhaji patty jamie is one to watch he wants
12:48to win
12:48he's he's competitive what do you think of the concept very good yeah i love it yeah the collection of
12:55everything on the on the platters amazing there's like such a great mix this is a lot i mean this
13:00is
13:00a lot for two people i want to feed you yeah you want to take over a little doggy bag
13:04taking on a
13:04little doggy bag i like it here it's cozy it's fresh it's it is a sharing place i like to
13:10go out and have
13:10dinner sit down no rush enjoy it that's perfect bang on i could sit there all night and eat that
13:16claire what really niggles you about jamie does he ever scream and shout at you over service one day
13:22and i went into the kitchen i was like why can't you just get it right at that point i
13:26got basted in
13:28a six litre tub of salariac puree oh it had 50 quid's worth of truffle in it as well
13:35i did think that was hilarious what a waste of money though they're strong they work really well
13:44together and the amount of people now that have picked up on claire and gone my god she's mustard you
13:49need to look after her and to be fair to him he does but sometimes he can just be a
13:54bit shouty in
13:55the kitchen we all are we all get a bit het up sometimes don't we a little bit yeah is
14:03there anything
14:03that any discrepancies between you two no no yeah i think we're pretty good to be fair oh the classic
14:09thing was where he walked walked in after disappearing that's probably the one thing you do you disappear
14:15oh the other day he comes in and goes oh what have i missed service
14:20don't i feel about that why yes yes that was funny not sure malcolm agrees
14:32mains done is dessert hot to trot perfect ready to go the brownies look amazing don thank you
14:41and there we have it brownie with coffee and hazelnut cream and a sprinkling of cocoa
14:47thank you thank you thank you
14:53the cream goes really well with the brownie
14:56yeah it's lovely it's really light actually like brownie yeah it's not too heavy nice dessert was
15:02really good like that was probably the best dish tonight it was gooey in the middle really nice and the
15:07texture of it was beautiful yeah just really balanced for me really nice i really liked it
15:11dessert was banging yeah crispy top and gooey hit all the high notes dessert went really well they had
15:17some good comments good comments on that if you wasn't the impression you are what would you what would
15:21you guys be doing i was going to be a photographer or a chef i used to cook with my
15:27mum be a chef there's
15:29it's easier to get a job that was their advice so i went down that line mine would be a
15:34calvin klein
15:34model i'm getting offers all the time i have the same problem the first night the ice has been
15:39cracked and absolutely the atmosphere is great in here it's such a lovely place to be they are the
15:45loveliest people we want to be warm welcoming make them feel at home make them feel relaxed and i think
15:52we achieved it tonight scores out of 20 please the starter could have done maybe a little bit more
15:58a little bit basic um but the brownie was banging that's why we're giving them a 16. tonight was
16:05really good the chocolate brownie was really nice but for me there was too many brought in elements
16:09that's why we're giving zoe and don a 13. so honky tonk have struck the right note with a solid
16:1629.
16:21it's day two in devon where richard and malcolm from the bear and blacksmith are hoping to nail some
16:26knockout nosh tonight we're feeling pretty confident we've got our own produce her own lamb on the
16:31plate um vegetables from the garden yeah makes us unique should be good reassuring i'm looking forward
16:37to being fed and entertained yeah definitely looking forward to some skillful cooking tonight
16:42first up dessert salted caramel tart i'm looking forward to trying it and i know a good tart when
16:48i see one i think the tart's going to be good just because uh richard was mentioned about bread and
16:53stuff i think yeah richard i think it's pastry and bread and stuff like that i love doing pastry i
16:59do
16:59love doing pastry that pastry has to be crispy i'll be looking to see if it's undercut it needs to
17:04be no
17:04thicker than a pound coin let's hope richard's measured it then and that just goes in the freezer relax the
17:11pastry while the base chills out he gets the filling on the go the biggest worry now is this caramel
17:19why
17:19is that then it's at this point now where it could go literally any minute yes yeah yeah it's your
17:27eggs
17:27for the top blue just brought them up from the farm oh sweet they look cracking oh dear that was
17:33the best
17:34yolk you'll hear all day and that was excruciating the cream goes in with the salt i'll try this milk
17:46i could drink that oh really good milk shake he whisks the farm eggs with sugar adds the cooled
17:53caramel cream and pours it into the tart case to make when the custard tart's ready how to know is
17:58you
17:58should it should it should wobble in the oven and you know it should have a perfect little wobble in
18:01the middle and tart's ready we know it's ready because it's going to have this little sexy wobble
18:08how's that cheeky that's beautiful i wonder if they're going to serve it with something so it's not
18:14just to cut through with that sweetness oh they will homemade apple sauce next up the main trio of lamb
18:22including shepherd's pie with garden veg i love this kind of food it's home home food and i love lamb
18:30lamb's one of my favorite meats love that proper winter oh yeah nice looks like malcolm means business
18:39thank you very much that'll do yeah lovely all right mate brilliant yeah cheers sean
18:46have a good day see you later mate crikey that's a big one oh yes yeah we've got to cut
18:50through and
18:51then just tidy it up and dress it precision skills happy with that that's perfect and then you can
18:57just take this straight off the back of the bone he rolls his best end get knotted easy
19:05and it'll be pan fried and roasted later meanwhile richard roasts the breast and gets the pressure
19:12cooker going this is my actually my um my mum's that um she gave me it when i moved out
19:18oh bless stock
19:20goes in this pressure cooker now followed by the meat that'll come up to pressure and then that
19:25will start steaming i hope all the cuts are cooked perfectly the lamb will be pressed into portions
19:31later what am i going to do i'm going to make mash fantastic is that for the topping chef yeah
19:36for the
19:36little mini shepherd's pie we're going to use malcolm drains potatoes you lost something so this just to
19:42let you know this is called shovy corner because things just get shoved in there like this thing
19:48there's something really satisfying about rice and potatoes i don't know what it is
19:52reminds me of a kid playing with play-dohs ah the good old days he piles teeny weeny pans with
19:59mince
19:59and tops them with the mash ready for service tonight that looks lush adorable that's it job done perfect
20:06finally the starter pheasant goujons with sweet chili mayo yeah i like pheasant sweet chili and mayo i like
20:16those together quite a strong flavor pheasant i love sweet chili first task prepping the pheasant we brine
20:23ours in a juniper star anise cloves all of that sort of thing pheasant's very lean you know really lean
20:31so
20:31i'll be honest i've never seen anyone do pheasant goujons the meat's stripped ready to be battered
20:37later what's next mayo we're gonna make some mayo he blitzes eggs lemon juice and oil it's not made
20:44tons we don't need loads it's gonna be mixed with chili jam for a kick sweet chili i hope malcolm's
20:50making that i'm sure he will be when he knows i'm coming uh looks like he's not we've got a
20:55really
20:55nice local sweet chili jam sure jamie's gonna have something to say about that amazing dinner done
21:02feeling positive in two shakes of a lamb's toe we'll have the prize money won't we indeed chef
21:06yes yeah i'm happy good i'm happy i am happy and i'm happy too pub vibes like a pub look
21:15i think it's
21:16gonna be like a good country pub i'm really looking forward to this evening um it should be really good
21:23fun again yeah first in a don and zoe the honky-tonk huggers
21:31blimey that's a biggin it was nice walking in but for me could have been cozier a little bit
21:37cozier yeah and here come jamie and claire from 27. you all right with apple clear yeah
21:43everything
21:45cheers cheers cheers guys coming up disappearing desserts um the apples where have they gone i don't
21:53know they were there yeah he's lost his apples different from his marbles and peculiar performances
21:59i'm going to catch you little fishy i'm going to catch you little fishy because i like little fish
22:05you need help it's been a long day it's night two of the competition in devon
22:20where malcolm and richard of the bear and blacksmith are hoping their farm to fork food will bring home
22:25a grand's worth of bacon in it to win it we're definitely into it while richard starts slicing
22:33i'm very proud that we make things from scratch even off red malcolm gets his goujons on the go
22:39with reverse battery it gets it really really crunchy looks mucky though proper teddy bear
22:44fingers yeah well you are the bear and blacksmith looks like i've been in a marmalade pot marmalade
22:49sandwich for emergencies anyone how do you want the leaves point on chef yeah i'll just put them on
22:54the plate oh fair enough ready to go chef here it is pheasant goujons with sweet chili mayo thank you
23:04yum okay i'll bring some more out look at that so we've got local pheasant it has been shot so
23:10there may be shot we've done every care we have to make sure there is no shot
23:17we're really intrigued by the the pheasant goujons i've never heard of that before we just thought we'd
23:22keep it as local to us as we possibly could yeah really the starter was amazing you could tell they
23:29made their own mate on their own dip but it was lovely help yourself to bread i hope you don't
23:34mind
23:34using the not having a side plate the bread was good wasn't it yeah the bread was very good that
23:39batter is perfect should we just literally just reverse batter it what do you mean by reverse batter
23:46so you know like when we cook fish we flour it and then batter it yeah flip it around the
23:50other
23:50put it in the batter first then the flour right yeah yeah no new to me that for me the
23:55batter's
23:55slightly under oh it was going so well you can see there it's a bit little bit cagey to be
24:01fair
24:01under there should be a little bit more than that i really enjoyed the starter i do agree with jamie
24:05with the batter hence the reason why i left a little bit of mine you made your own mayo yeah
24:09yeah yeah
24:11yeah and then the jam we use a very local supplier their chili jam's really good obviously there was the
24:17bought in chili jam i did expect malcolm to make that jam so how long have you two worked together
24:22here i used to work for him in his pub did you yeah all right so who's head chef now
24:28he's the boss
24:30yeah i work for him yeah so i'm actually the landlord of the pub i've been i'm in my sixth
24:35year
24:37um but i was born and bred in the village and my mum and dad used to drink in here
24:43and i was actually i've been in here since i was five wow drinking not drinking but you know being
24:51somewhere at five years old and have a memory of that it's awesome that's a really cute story
24:56it is it's almost like it was meant to be yeah maybe i don't know always wanted to do one
25:00thing
25:01in my life and i was always to be a chef i guess i sort of slightly manifested it so
25:05manifestation is
25:06like thinking something's going to happen so for instance i'm manifesting the same thing and then it
25:10happens yeah and you keep thinking the same thing over and over again and eventually it happens
25:15yeah to you manifest it manifested no it's a big word for a dinner party yeah it is so rich
25:21if you
25:22could manifest anything what would it be if i could if if sitting on a beach waiting for like a
25:27couple
25:27of hours to catch a fish and you're not catching a fish and i'm thinking about catching a fish
25:30to a point where you start singing songs about catching fish if that's a manifestation i don't know what
25:36it is i'm going to catch you little fishy i'm going to catch you little fishy because i like little
25:41fish
25:46you need help
25:49been a long day and it's not over yet best manifest the main
25:55malcolm brown's his noisettes warms up the lamb breast and sees to his shepherd's pies
26:00they are stunning the breast of lamb sir beautiful that lamb is perfect right ready there it is a trio
26:10of
26:10lamb including shepherd's pie with garden veg enjoy plates of hearts thank you i'm looking forward to
26:18what you've got to say mate best lamb you've ever tried yeah all the veggies out the garden all the
26:25veggies from the garden even the tenders down the tenders as well yeah enjoy guys
26:34jamie you've been really quiet over there you're making me really nervous really really nice yeah
26:39yeah really nice the breast was very nice and the lamb was really tasty and it tasted really nice
26:46i would have rendered the um the fat a little bit better a bit longer that's the only thing i
26:50can
26:50complain about on here the noisette of lamb which is like the best end that like the fat hadn't
26:56been rendered properly and for me that's like a big no-no because that fat's so nice i want to
27:00eat
27:01it but i can't because it's gelatinous it is a competition and i'm going to pull things up that
27:05aren't right and i expect people to do the same to me tomorrow this is my the winner yeah that's
27:11like
27:11that is your prime cut yeah that is i mean you don't even need a knife to cut it apart
27:17from just
27:17rendering the fat a little bit more being the only criticism um which i agree on yeah i they
27:24couldn't fault anything else don't think it still tasted really nice it's not very often i get to eat
27:28my own lamb really what do you mean by that so i read this lamb and then we do all
27:31the butchery
27:32ourselves it's a labor of love yeah now finishes work and then goes down the farm it is a lot
27:37of work
27:37isn't it i don't want to make you a lot more passionate about what you're massively i said this
27:43morning when we're prepping the lamb you know i look at it and like this we've done this ourself
27:48you know what i mean yeah when he actually said he reared that lamb that completes that whole
27:54farm to plate story which yeah definitely gives you a connection and a more of appreciation to the
28:00food that's on your plate they're doing great you know he he's in one place and then he's in
28:04another and yet he's producing this wonderful food as well alongside that lamb dinner looks like
28:09a winner will put be any good if the pudding's not there what pressure's on mate responsibility
28:17on my skin yes but there's a core problem um the apples what have they gone i don't know they
28:23were
28:24there uh he's lost his apples different from his marbles i think i aspire potential culprit chris where
28:33are they you've hidden them do you know what i'm 50 i got a wee car there they are get
28:39out of here
28:41that was a nightmare yeah brown trousers time that was i'm down now apple sauce rediscovered it's
28:49topped with an apple quenelle let's go do it yeah let's win it there it is salted caramel tart with
28:55apple
28:56sauce for you mate thank you hope you enjoy it
29:03yeah i like it the apple really helps lift the uh tart all in all it's good it's execute all
29:09elements
29:09pastry to the egg custard i enjoyed it i enjoyed it so many chefs can't get the pastry right on
29:16a tart
29:16so you know when you put your footprint it's crunch that's a bang on you know i know exactly how
29:23it should be cooked pastry was bang on it wasn't too thick right let's end the evening on a laugh
29:28shall we okay here's a dad joke the son walked into his into the living room and asked his dad
29:33dad
29:33what's an eclipse and his dad told him and said no son that's brilliant the best dad jokes are the
29:42creepers the one you say no one laughs for about 10 seconds and then they laugh it's one about an
29:46eclipse yeah i didn't get that yeah because the eclipse covers the sun sun yeah i'm with you now
29:53yeah yeah are you with me now yeah he's the blonde one here yeah yeah yeah yeah scores please
30:02the food was good um very tasty few minor errors so tonight we're going to call malcolm and richard
30:0814. food was great there was two errors though for me for that reason we're giving malcolm and richard
30:1415. so the bear and blacksmith have forged into joint top spot with honky tonk on 29.
30:24it's the final day and the turn of chef jamie and front of house claire to host at their restaurant
30:2927.
30:30to be fair we don't work in the kitchen a lot together so today will be interesting yeah jamie is
30:36very
30:36critical very quickly on technicalities he's got no room to slip up jamie's going places
30:45there he is come back i think he's going to be all bells and whistles uh yeah he's not going
30:52to hold
30:52back it's all homemade and i'm confident that should take us to the win it's going to be the best
30:57night
30:57of the week without a doubt go out with a bang as they say well they do first up dessert
31:02black currant
31:03souffle cream cheese ice cream crumble topping he's confident yeah he's got to be confident
31:10if he's putting souffle on everything can go wrong yeah i mean timing is timing is everything oh my god
31:17i couldn't i wouldn't i mean no claire you need to pull your weight you can make the ice cream
31:22yes chef
31:23claire adds vanilla to eggs cream cheese and sugar remember you don't want to scramble it that's
31:30it right hold that i'd much rather be in front of house too late now ice cream done claire butters
31:37bowls and separates eggs i always get lumbered with the messy bit meanwhile jamie makes a black currant
31:44puree it's good balance yeah black currant cream cheese i like that and knocks up a marvelous meringue
31:50ah shall i after a quick mix it's piped into the bowls and leveled off they'll bake just before
31:59serving on to the starter smoked haddock and quail's egg ravioli black garlic squid ink white
32:05balsamic gel smoked haddock velouté it sounds tasty but yeah it's definitely fine dining it's jamie
32:20starts by parceling up his fish setting fire to wood chips and sticking the two together that will
32:27just smoke there now and we'll leave it for about an hour smoking he makes pasta cups so cute and
32:33cracks
32:34in teeny tiny quail's eggs right then he combines flour eggs and olive oil to make a pasta dough
32:41so i could do this in nursery i wasn't given bricks and that to play with as a kid it
32:47was a pasta machine
32:48well it certainly looks fun it says quail's egg ravioli what does that mean so it's going to be
32:53encased it in pasta correct and he'll serve them with a smoked haddock velouté that word velouté
33:02posu spot on finally the main course dexter beef jerusalem artichoke smoked bacon bone marrow jus
33:19so we're going to do the fillet we're going to do the shut sirloin because that's got the lovely
33:24fat on it which is the best flavor for me then we're going to braise the short ribs not much
33:29to
33:29do then jamie sweats onions with butter and thyme we just cook these now until there's no liquid left
33:37at all while they reduce he fries mushrooms throws in his own black garlic and adds beef fat trimmings
33:44that yellow color is like it's literally like gold see what i mean i'm going to put it on here
33:50because
33:50i don't want it to catch he strains it all off and will pack into his sauce for a flavor
33:55punch
33:56then he preps his prime cut this is the dexter beef if you notice here look the yellow tinge and
34:02the fat
34:02that for me is when you know fat's really good yeah look at that you'll pan fry it later so
34:08that's
34:09prep done feeling confident ready to go ready to go ready to go eh ready to go tonight i feel
34:16like i
34:16need to just be a bit more smarter i'm doing me tonight you can see me just like me yeah
34:25can't wait
34:26i've been looking forward to tonight yeah i'm excited hey good looking well hello you it's a
34:33spruced up don and zoe hello how are you this evening how are you yeah very well yeah there it
34:41is
34:43hello it's a double well it is the last night i was coming into here thinking it was going to
34:48be
34:48really really pretentious thank you hope you enjoy your evening i was surprised at how warm the
34:53environment was it looks lovely finally it's malcolm and richard also made an effort i see
35:04they dress smart tonight i think they need to come in so you know somewhere good so welcome to our
35:09restaurant restaurant 27 let's have an amazing time cheers cheers everyone coming up wow risque revelations
35:18i'm sure you came home one occasion for a week with a different lady each night cheers to that
35:27and the winners are revealed
35:37it's the final night of the competition in devon cheers where couple jamie and claire are hoping their
35:44fine dining fair will grab the thousand pound win for their restaurant 27. i think they definitely
35:49got the magic and what we're about you know we've had what they're about for the last three nights and
35:53now they're getting what we're about jamie dabs out squid ink and balsamic gel smoked oil then adds
36:00it's ravioli service i'll pass them over the salt oui chef good to go smoked haddock and quail's egg ravioli
36:10smoked haddock velouté
36:13oh wow okay voila happy days i love the theater of the taking it off and wafting it up and
36:23it's lovely
36:24smoked the fish myself for me yeah yeah time for the egg yeah oh look at that yeah it's lush
36:30yeah
36:30we were waiting for the quail's egg to be hard and it wasn't it wasn't hard
36:36i'm loving it the fact the egg was the one bit that i said would i was nervous on it
36:41would but if
36:42it wasn't runny it would be it wouldn't work at all yeah the velouté was really creamy as it should
36:50be
36:50they nailed that absolutely nailed it it's very salty so what would you suggest i put with a fish
36:56on my fork so the white balsamic gel you've got to have the whole dish together yeah definitely yeah
37:02okay i think it's lovely like the gel cuts if not isn't yeah an overwhelming flavor i'm getting now
37:07is the white white balsamic gel and it's like cleansing your palate almost for the what's to come
37:12okay it's a balance it was great but for me the white balsamic gel was probably just a little bit
37:18of
37:18an element that was a little bit too touch too much maybe because that dish is so rich without
37:23that gel you know so yeah i'm happy well done for starters you did well thank you why is it
37:29to call
37:2927 it's called 27 because i was 27 the day i opened it being a chef especially being a young
37:35chef
37:35yeah you work on those hours you're working when all your mates are out on the weekends you work out
37:48one occasion for a week with a different lady each night and there's another occasion i think maybe
37:54your dad was with me for the weekend cheers to that you finish a late busy night service and the
38:03last
38:03thing you want to do is go home have a cup of tea and go to bed how about you
38:06jamie yeah so i was
38:10diagnosed with severe adhd when i was six okay and i didn't really go to school after 12. yeah when
38:16he
38:16first said that he hadn't been in school after the age of 12 that was like then i started listening
38:22from 12 through to like 15 i was really naughty you know and i got arrested a lot of times
38:28and
38:28yeah i ended up in prison when i was 15 but when i went to prison it was literally what
38:34turned my life
38:34around because i got out when i was 16 and then i went and handed out my cv to loads
38:39of restaurants and
38:39i've never looked back since amazing jamie's story is amazing where he's come from and where he is now
38:46is an inspiration i'm really shocked and surprised but like i it's given you another layer pressure be
38:52proud of yourself yeah i'm sure you are what you've achieved yeah so i sort of knew i wanted to
38:56be a
38:56chef so i just put everything into that you know so i used to literally i was just working all
39:00the time
39:00yeah i'd go it's better being here than in prison i just kept thinking back to that and i was
39:06like
39:06i'm not going back there i wonder if that's what's pushed him all along in his life just this and
39:10that
39:10he's reaching reaching reaching reaching you know for this this huge goal that's always in front of
39:15him because of what his past was chef and definitely changed my life because yeah it just made me
39:20i didn't have time to get in trouble well cheers to you yeah yeah everyone's got history everyone has a
39:28story to tell yeah definitely feels like everyone knows each other now and it was probably the best
39:32conversation of the week hopefully the main will be just as memorable remember malcolm when you're
39:38entering fat nice cold pan bring it up slowly oh textbook he piles up his jerusalem artichoke very happy
39:46and it's a stakeout service there it is dexter beef jerusalem artichoke bone marrow jus
39:56thank you thank you uh three different cuts of beef you've got the short rib the fillet and the
40:01sirloin thank you silence that was you it's so lovely really really rich it's really nice i like that
40:15to get strength in a sauce is amazing thing and like complexity the jus was banging the only thing i
40:21would
40:22say i'd like more jerusalem artichoke but i think that's just because i love jerusalem artichoke yeah
40:25yeah it's more puree yeah i absolutely love it it's really really nice and there's no doubt and there's
40:31so much flavor yeah would you think like a little bit of maybe greens uh i mean we're not in
40:37that time
40:37of year either are we it's artichoke for me this time of year root veg how's that beef
40:43yeah fat rendered fat was rendered yeah i mean live that dynamite it was a good demonstration of
40:53different cuts of meat definitely yeah i mean there was empty plates and not many comments so i think
40:57yeah there was no negativity there really thoughts on the week coming to you guys on monday i am
41:04awful with like out front i've learned so much like you're just so chill walking into your restaurant
41:09and you're welcome and your friendliness it was amazing it's just the sharing board it's a very good
41:17idea i love genuine people and like just hearing your story behind especially like you and the lambs
41:25and the farm and you've been in that pub since you were five and then your story tonight you know
41:31it has blown me away it almost brings a tear to my eye like you're kind of what i'm crying
41:40don't cause claire will start yeah i'm just as bad as you come here ladies come on
41:45john spence
41:56i'm emotional i'm always emotional and having her say that makes me feel really proud because
42:03that's how it should be you know stop it you'll get me going right time for the moment of truth
42:09for
42:09those tricky souffles happy yeah very pleased all set then blackcurrant souffle green cheese ice cream
42:17crumble topping thank you thank you very much do you want to get your spoon literally go straight in
42:26yeah that looks good
42:31there's one thing i was worried about this yeah it wasn't gonna have enough fresh blackcurrant taste
42:38but it it's so fresh yeah the blackcurrant cuts through the whole thing doesn't it yeah
42:44just want to put it out there i cannot fault this at all there's everything that i thought could go
42:50wrong yeah yeah you taste it man this it's amazing definitely dessert was the highlight highlight for me
42:56out of the whole whole night yeah 100 he smashed it didn't he let's be honest come on claire do
43:03you
43:03have a nickname in the kitchen yeah it's funny isn't it table four starters haven't gone yet
43:12claire you must have a nickname for jamie because everyone calls him big dog why is he called big dog
43:18forever a mystery out of all three courses there wasn't one not even a slight negativity so i think
43:25we smashed that out of the park well let's see jamie and claire need 30 points or more to win
43:32tonight was a great night some minor faults with the food so for that reason we're gonna give jamie
43:37and claire for 17. it could have been a little bit more veg on the main course however they have
43:43changed my perception of fine dining so that's why we're giving jamie and claire hold the front page
43:48let's do this together so tonight i can reveal that
43:59in joint second place are
44:07honky tonk and the very blacksmith
44:14so that means the winners are
44:24zoe and don scored jamie and claire 17 giving them a winning score of 34.
44:29i love you join second awesome chuffed genuinely chuffed i'm had a little bit of a tear looks like
44:37you're not alone i've been wanting to do that all night we love richard and malcolm as well so to
44:43come
44:43joint with them is actually for us it's really it's lovely smashed it well done it was thrilling
44:50chilling chilling chilling loving it cheers to new friends if i had the ring i'd marry you
44:57i'm happy to do this
44:58it's oh so
45:06it's oh so still
45:08Shh, shh, you're all alone
45:15Shh, shh, and so peaceful until
45:22You fall in love
45:25Sing for the sky
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