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00:00Come on, chef, what do you want me to do, chef?
00:02Take three restaurants.
00:04Cheers.
00:06Aiming for culinary excellence.
00:09Ah, buddy.
00:10You cannot stop looking at it.
00:11Keep it nice, beautiful like you.
00:13Ask each to host a three-course meal.
00:16It's just like my mum and dad.
00:18And get them to score in secret.
00:21On today's show.
00:23Welcome.
00:24Dissatisfied diners.
00:25There's a lot of rum in that ice cream.
00:27They're a bit too strong for me.
00:28The way Fraser was just pushing the ice cream off the cheesecake
00:33found it a little bit rude.
00:35A kitchen catastrophe.
00:38The blender is far too excited.
00:40Definitely was an eventful morning.
00:42And a stroppy sous chef.
00:44Are you happy with the way I whipped it?
00:45No.
00:46I've just done enough for you and I'm out.
00:50Is either her way or no way.
00:53As they battle to bag a thousand pound cash prize.
00:58No, no, no, no, no, no, no, no, no, no, no, no, no, no, no.
01:07Today's professional competition comes from Edinburgh,
01:10recently crowned the best city for foodies,
01:13and offering an eclectic mix of fare
01:15from a bevy of far-flung places.
01:18And what would you like to order, sir?
01:20A pop-a-roni pizza?
01:24Tough crowd.
01:25And hoping to bring something new to the table tonight
01:27are our first hosts.
01:28Front of house Matthew and chef Yao from Bunditz,
01:31which serves a colourful mix of Asian street food.
01:35We want to make food that will make people happy.
01:38And the way we want to do it
01:40is by bringing all these colours to the plate,
01:42making a small plate so people can share.
01:44How long for that?
01:45It's going to be one minute.
01:46Cool, I'll be back.
01:48I prep all the food, desserts,
01:51and I make sure all the food looks good.
01:54Yao makes good bow.
01:55Yeah.
01:56Yao bow.
01:56Yeah.
01:58This place is not only about food.
02:00It's about having fun, you know,
02:03going a little bit crazy, letting loose.
02:04Ooh, like how exactly?
02:06Three, two, one.
02:11Every now and then I get a little bit terrified.
02:15Let me guess, Bunny Tyler, innit?
02:18Social media is very important to us
02:19because then there we can showcase
02:21the wonderful things that are happening here.
02:24It's a platform where we can show who we are.
02:31Oopsie, literally in your case.
02:33So what's the plan for tonight then?
02:35We're going to serve our signature dishes.
02:37Yeah, signature dishes that
02:39everybody seems to enjoy very much
02:41and hopefully to win the competition, yeah?
02:43Yeah, hopefully we will.
02:46First up, the starter.
02:47Bao bun sliders, including chicken, prawn and beef.
02:52Bao bun sliders.
02:54What is it?
02:55Bao bun sliders.
02:57I say mayo, you say mayo.
02:59Okay, yeah.
03:00I say tomato, you say tomato.
03:03And I say meet our next restauranteurs,
03:06front of house Bumba and her partner, chef Mario,
03:09owners of River Life.
03:11I come from Guadeloupe.
03:12It's a French island down in the Caribbean.
03:14And we serve French Caribbean cuisine.
03:17So I bring that spice to the Scottish local sauce
03:22and then deliver a special taste.
03:25And what's your role, Bumba?
03:28Front of house, I'm smiling.
03:30Did you already forget what you ordered?
03:32And as soon as I turn my face away from the customers,
03:35it's a different face, especially if chef is in trouble.
03:38Chef, the rice has fallen.
03:40I'm not taking that.
03:41I'll be back.
03:42Please fix that.
03:44Um, the calm one.
03:46Here's the calm before the storm.
03:48I'm the storm that comes to clear.
03:51Perfect, chef.
03:52This is what I want to see.
03:54Looks like the storm's passed.
03:55Phew.
03:57Back at Bundit's, Yao's boughs are taking shape.
04:01I have to be quite gentle with these balls
04:03because I can end up breaking them
04:05if I put too much pressure on them.
04:07Before they're rolled into buns,
04:09the dough needs to rise.
04:11I think my balls have something to prove for tonight.
04:16Steady.
04:17In the meantime, Matthew's in charge of the fillings.
04:20He starts by blitzing prawns.
04:22And now I have a disgusting-looking mix,
04:25but very tasty.
04:26The prawn patties will be deep-fried tonight
04:29alongside chicken.
04:30Next, he sears beef short rib.
04:33Oh, it's looking good.
04:34Which will be slow-cooked till later.
04:37Time to check on that dough.
04:39The balls have grown in sights.
04:41Glad to hear it.
04:42Dough rolled into buns.
04:44They'll be steamed and stuffed before serving.
04:48On to the main.
04:49Dry-aged Chateaubriand steak sam
04:51with rice, kimchi puree and sam dressing.
04:56Love steak.
04:57Not to show what the sam is, but...
04:59Yeah.
05:00We'll find out tonight.
05:02Our final duo of the week,
05:04a general manager Fraser
05:05and head chef John
05:06of traditional Scottish restaurant,
05:09the Piper's Rest.
05:11I think you'll struggle to find anywhere more Scottish
05:13than the Piper's Rest.
05:14So some of the traditional scran you get in the Piper's Rest
05:17would be, like, the champ at Tati Boz.
05:19Potatoes, right?
05:20Or the oofing and hurry bites.
05:22The, um...
05:23The culling skunk.
05:23Now I know that one.
05:25Mince Tati's Dough Boz.
05:26And the keggiori.
05:27Yeah, I reckon some pictures might help here.
05:31It's food that you would cook at home,
05:33that your mum would cook you,
05:34your granny would cook you.
05:36Fraser to John.
05:37How are you going on in the kitchen, pal?
05:38It's getting quite busy up here.
05:40Yeah, got all under control down here.
05:42John's very calm in the kitchen.
05:43Doesn't suffer from kitchen rage.
05:45Here, guys.
05:46Fraser just likes us get on with it.
05:48We work well together, I think.
05:50Food stands up against any other food
05:52of the same sort of style.
05:53And hopefully then we'll
05:55simply walk away with the prize money.
05:57Back with today's hosts,
05:59and Matthew's making the marinade for the steak.
06:01Yeah, it makes me hungry.
06:03Chateau-brained steak, Sam.
06:06It's OK, I can't help you.
06:08It's a French word.
06:10Joy-age Chateau-Bouillon steak.
06:12For the marinade, he mixes pears,
06:15sake, soy sauce, and water.
06:18Cover your ears.
06:20I don't think that's meant to be happening.
06:22Oh!
06:23The blender is far too excited.
06:25You can say that again.
06:27Wow.
06:29What the hell?
06:30Messy.
06:31Kitchen life.
06:32I mean, this stuff's happened.
06:34And it's happened all over your counter.
06:37We need a new blender for this.
06:38I need to start the process all over again.
06:40Time is running out.
06:41The new marinade is made from scratch,
06:44blitzed,
06:45and poured into a bag with the beef.
06:48Oh, for heaven's sake.
06:52The steak goes into chill before cooking tonight.
06:57On to dessert.
06:59Passion fruit, pass it,
07:00with sesame crunch and coconut and coriander ice cream.
07:04Coconut coriander?
07:06We just have to wait and see what the palate says.
07:10Yeah, I've never had coriander in a sorby or any desserts before.
07:14So, I'm a little bit strange.
07:15Yao starts with the sesame crunch.
07:18We're going for difficult and impressive.
07:20Good job it's in Yao's gentle hands then.
07:24Careful.
07:26This is what you don't want to have.
07:29Next, he dices some mango and makes a white chocolate mousse,
07:32which will be used to garnish the dessert later.
07:35I'm going to test the creme, okay?
07:37How is it?
07:38Very nice.
07:40The posset is poured into bowls and left to set.
07:44It'll be served with their coriander ice cream tonight.
07:47Yeah, definitely was an eventful morning of prep,
07:51but we managed to pull it off.
07:53Come on, horsey.
07:55Yes, giddy up off to get your glad rags on.
07:57Let's go.
07:58Looking at this menu, if it works for the palate,
08:02then I think there'll be a nice merry dance going on.
08:05Looking forward to a good feed,
08:08and I'm sure it'll be good company as well.
08:11Wowzers, now that's what I call a twinning couple.
08:14First to the party are Mario and Bumba from River Life.
08:19Hello, welcome.
08:20Hi, how are you doing?
08:22Bumba, nice to meet you.
08:24Nice to meet you.
08:24Yo, nice to meet you.
08:26Bumba, nice to meet you.
08:27Me too, pleasure.
08:28So this is our signature cocktail, Panda Fizz.
08:31It's vodka-based, so I hope that's okay with you.
08:34That's perfect.
08:34There you go, yeah, help yourself.
08:35Vodka is better than water.
08:37You're not drinking, are you underage?
08:41He looks like him, but no, no.
08:42I think it will be a lot of fun with Bumba.
08:44I think she has a very similar character to mine.
08:47She likes her jokes.
08:48Do I look too young?
08:49No.
08:50No, I don't think so.
08:51No, especially now when you grow the...
08:52Oh, I think so.
08:54You like it?
08:54Yeah.
08:55I like it too.
08:57Next in, a Fraser and John from the Piper's Rest.
09:01Hello.
09:02Hi.
09:02Hi.
09:03Nice to meet you.
09:04Nice to meet you.
09:05Nice to meet you.
09:06Yeah, there you go.
09:07So this is one of our signature cocktails.
09:09It's a bit unusual, but hopefully I like it.
09:10I quite like the fact that I'm outnumbered.
09:16I feel quite special.
09:18Actually, very special.
09:20You lucky lady, Bumba.
09:22Welcome to everybody.
09:24Hopefully you have a good night.
09:25Cheers.
09:26Cheers.
09:28Let's have a good week.
09:29Coming up, Nessie Munchers.
09:31In Africa, we use our hands a lot to eat.
09:34I'm liking the fact that I'm using my hands.
09:36I do like a knife and fork or chopsticks.
09:38It's almost fighting for what parts we were wanting.
09:41And pudding palavas.
09:42So I'm really hoping that this is going to give them a wild moment.
09:46It's a strange taste.
09:48Can't decide if I like it or not, to be honest.
09:56It's night one in Edinburgh.
09:58Cheers, everyone.
09:59Cheers.
10:00Where Matthew and Yao from Bundits are hoping their informal Asian fare will win them the £1,000 prize.
10:08We're going to win.
10:09We're going to win this, yeah.
10:11For the starter, they steam the boughs.
10:13I think the guests are going to like them because they look colourful and they're tasty as well.
10:19Chicken and prawn fillings are deep fried before the chicken is covered in chilli sauce.
10:24It's not too spicy.
10:26My daughter enjoys it very much, so I think it's going to be fine.
10:29If you say so, the colourful buns are stuffed with their beef, chicken and prawn fillings and they're ready to
10:35be served.
10:37Next stop, haberdashery, home appliances and the dining room.
10:42Going up...
10:44A selection of bao bun sliders.
10:49The prawn sliders for you.
10:53Hey, Joe.
10:54It was lovely.
10:55Pick up your hands?
10:56Yeah, pick up my hands.
11:00So you make the buns yourself?
11:01Yes, we do, yeah.
11:02Every day.
11:03What's the difference between the grey and the white buns?
11:05Well, the white ones are plain buns and then we add bits and bobs to the other ones to make
11:09them interesting, but more flavoursome.
11:11I really enjoyed the prawn, that was probably my favourite.
11:13Really nice, nice flavours.
11:15And the chicken, not too spicy, but it was good.
11:18Buns were steamed perfectly, they were really light.
11:21The fillings and all of them, the flavours all balanced out really well.
11:24How is everything so far?
11:25Good.
11:26I have not wished it's spice, but it's good.
11:28I've never had a grey bun before.
11:31It feels like I'm biting into a stone.
11:33Ouch.
11:34Looks like a stone, doesn't it?
11:35Oh, okay.
11:36I thought you mean the texture.
11:37Oh, no, no, no, no, no, no, no, no, no.
11:39Also, I don't really do bread.
11:42Okay.
11:43Personally, for me, it was not a great start-up.
11:45Some of the plays were finished, some of the plays weren't.
11:48Yeah, I think overall we did really good.
11:50Overall, great, great, great comments, so we're pleased.
11:53The history of the bio bun, obviously, it's Japanese.
11:55Yeah, yeah, yeah.
11:55I don't think you're Japanese, so where did you discover it?
12:00Well, we have something very similar in Poland.
12:03It's just differently shaped, and it wasn't sexy enough for us.
12:07You know, the way it looked, and I always loved Asian cuisine.
12:12Interesting that you're from Poland.
12:14It would be nice to know where you're from.
12:16I was born in Ghana, raised in Italy,
12:19and I moved here with my whole family, like, five years ago.
12:23How about you guys? Where are you guys from?
12:24I come from Guadeloupe.
12:27I am not from Guadeloupe, but I am from Zambia.
12:31I thought that the mix of cultures around the table was great.
12:34It's always good to meet people from different backgrounds
12:37and different places in the world,
12:39get to know a little bit about their culture.
12:42I think the makers will be very, very good.
12:44Yeah, I already tried the beef,
12:45and I just can't wait to serve it down.
12:48And how is that Chateaubriand?
12:50As I'm cutting it, it feels very, very juicy.
12:54Yes, yeah, very good.
12:57Definitely the leaders makers will give us a chance to win.
12:59The meat looks awesome.
13:01Rice was cooked perfectly.
13:02You cannot stop looking at it, actually.
13:04Yeah.
13:05Here it is, dry-aged Chateaubriand steak, Sam,
13:09with rice, kimchi puree and Sam dressing.
13:14Guys?
13:15How do you eat this?
13:16We'll pick up a wrap.
13:17All I do, I just do my rice first.
13:21The steak.
13:23And I just...
13:27Yes, I'm not sure you've got enough leaf there, Bumba.
13:33A very interesting way to eat.
13:35So, in Africa, we use our hands a lot to eat,
13:37so I'm liking the fact that I'm using my hands.
13:40I am struggling a little bit with the eating with your hands thing,
13:42I must admit.
13:43I do like a knife and fork or chopsticks, whatever.
13:46I feel it's a bit messy.
13:47I'm conscious I'm not going to dribble down my shirt.
13:50But it's interesting.
13:51It's got the wow factor.
13:53Oh, thank you.
13:54I felt a little bit like we're leaning over each other all the time
13:58and almost fighting for what parts we were wanting.
14:01The beef is tender.
14:02I think it's a good match and I like this sauce.
14:06The steak was delicious.
14:07Really tender, really well cooked.
14:09Any of you guys knew each other before meeting here?
14:12Yeah, well, I recognise Mario from a long time ago.
14:16I think, did you used to be a dormant, Mario?
14:20Yes.
14:21Yeah, I used to go to one of the nightclubs that you used to be the dormant,
14:25so me and my mates used to go on a Thursday night and get a little bit messy.
14:28So did he used to throw you out?
14:30No, he never threw me out.
14:31Yeah, right, I believe you.
14:33We love dancing, but personally, basketball was one of my favourite games.
14:40And in my days, I did play basketball in Zambia at national level.
14:47Oh, wow.
14:48I also swam at national level.
14:50Oh, wow.
14:51I wasn't expecting that.
14:52I really wasn't expecting that.
14:54Yeah, and then she added straight away that she was swimming on the national level,
14:57which is even more impressive.
14:58So, yeah, it makes all my accomplishments a little bit smaller.
15:04Hopefully, Pud will go equally swimmingly.
15:07The passion fruit posset is topped with the sesame crunch
15:10and decorated with mango and white chocolate.
15:13It's a really good-looking dessert, and it's kind of a funky, weird taste,
15:18because not many people have ever tasted coriander ice cream.
15:22I certainly haven't.
15:23So I'm really hoping that this is going to give them a wow moment.
15:27There's only one way to find out.
15:30Here's the dessert.
15:31Passion fruit posset with sesame crunch topped with coconut and coriander ice cream.
15:44I'm getting some sweetness, some savoury, but generally, it's my favourite.
15:51I do like it, and I will finish it.
15:52Oh, thanks.
15:53And I never finish my dessert.
15:55Oh, thank you.
15:56Thank you very much.
15:56I really appreciate it.
15:57The coriander ice cream didn't really go with these things.
16:02I was pleasantly surprised about the dessert.
16:05Good to hear.
16:08The ice cream is very different.
16:11Yeah, it's a strange taste.
16:13Can't decide if I like it or not, to be honest.
16:15The flavour of the ice cream did not go with the rest of the dessert.
16:20I don't think any of your ice cream parlours are going to be serving coriander ice cream anytime soon.
16:24If we were just serving coriander ice cream, I don't think anybody would enjoy it.
16:29But I think all the flavours together, I felt...
16:33But I appreciate his comment.
16:35But overall, I think I'm happy.
16:36Yeah, me too.
16:37Thank you, guys.
16:41Scores out of 20, please.
16:43The hosts were great.
16:45The company was good.
16:47Unfortunately, the food didn't quite hit the mark for us.
16:50And therefore, we're scoring Matthew and Yao a...
16:5515.
16:57Didn't like the ice cream at all, not to my taste.
16:59So, for that reason, I'm going to score Matthew and Yao a 14.
17:0214.
17:03So, Bundits start the week with an un-bow-lievable 29 out of 40.
17:13It's day two and the turn of Mario and Bomba from River Life to host.
17:17Can we do better than Matthew now, and Yao?
17:20Yeah.
17:20Yeah.
17:20Definitely.
17:21Oh, definitely.
17:22Definitely.
17:23Definitely.
17:24So, who's in charge today?
17:25I'll be taking instruction from Mario.
17:28Really?
17:29Most of the time today.
17:31Well, I'm expecting some sort of African cuisine.
17:34French-Caribbean, actually.
17:37Let's do this.
17:37Let's do this.
17:38Let's do this.
17:39Mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm.
17:43We got it.
17:45For dessert, they're making an exotic cheesecake with rum ice cream.
17:50Big fan of cheesecake, so, yeah, and the more exotic, the better.
17:55Mario starts by heating up the mixture for the rum ice cream now. I'm in the shot of the home
18:00now, please
18:01I want the spicy one, please. How many shots? I want a double as usual. I'm gonna charge you. Boomba,
18:10I need it now, please
18:16The bountiful booze dropped in the ice cream is left to set for tonight
18:21On to the exotic cheesecake. I wonder what makes it exotic? Loads of fruits, maybe. Yeah, yeah, maybe passion fruit
18:28Maybe pineapple. It's lime actually mixed with cream cheese and sugar
18:34Boomba will be in charge. She'll be calling the shots for sure
18:38Yeah, I'm not too sure if I agree with that. I think that's probably Mario's natural environment, and I think
18:43yeah
18:44He probably is the boss in the kitchen
18:45Oh, so you're happy with are you happy? Are you happy with the way I whipped it? No, just do
18:51it
18:52Just do it. I've just done enough for you. Okay
18:55Can I take up? I'm out. Yeah ring the bell when you need me
19:02Yes, with Boomba taking a breather Mario makes a new cheesecake mixture and leaves it to set for tonight
19:09Great
19:11Next up the starter Mario's renowned jerk chicken
19:15Oh jerk chicken that might be spicy can be a bit of a wuss when it comes to some some
19:20spices
19:21Myself I love spice. So yeah spice are the better. Hopefully they bring bring some heat
19:28Hopefully they bring some water
19:30Yeah, because there's definitely some spice in them if somebody just said to me all you can't taste chili
19:35I will define it. I will say clearly you're out of spice or you got a problem with your palate
19:42I respect your decision
19:44Wow, you're showing me a side of you I never knew
19:48Especially the challenger. Come on bring it on bring it on easy tiger
19:53The chicken is stabbed to allow more flavor into the meat
19:57So by the time we need it for tonight will be perfect. It'll be grilled just before serving
20:03On to the main venison loin wallowing on a bed of creamy yam puree
20:09So venison lion loin well loin
20:13mine having lion yeah
20:17I never had it before and you're not going to tonight
20:21You could very easily overcook that and make it tough
20:24It's gonna be good to see their skill in the kitchen see if they're able to cook that time will
20:29tell
20:31To start the venison is marinated in wine and herbs
20:37Then left to chill
20:40Onto the creamy yam puree it'll be wallowing on
20:43Not too sure about the word wallowing
20:45First part of this world is whoa, so maybe it's just leaning against it. Yeah, you're a wallower in the
20:51discotheque
20:54Then this this really remind me of my childhood because obviously like
20:58We grew up with these and my grandmother and my dad is to kill to hurt these you know
21:03I'm starting to worry because the menu looks great and if
21:08Booma and Mario are in charge I think it's gonna they're gonna deliver and we yeah
21:12I think we are in for a good competition
21:14Let's go out there meet our guests and show them how it's really done. Let's go
21:19If we criticize the food tonight I suspect Booma may take it to heart a little bit
21:24I think it's gonna be crazy yeah and everybody could crazy yeah
21:29First through the door are Matthew and Yao
21:33Hi guys welcome nice to see you
21:36Welcome baby
21:37Something to drink
21:38Oh beautiful
21:41Next in of Fraser and John
21:44Hi guys
21:45Nice to see you John
21:47Cheers
21:50So Mario has she been a help or a hindrance today?
21:53No I suppose I should walk out of the kitchen
21:55Yeah exactly you know
21:57I don't know what it is about chefs but
21:59The way they command in the kitchen is very different to the floor manager's command
22:05Life is about give and take and here's to a give and take tonight
22:08Cheers
22:11Coming up memorable monikers
22:13My friends used to call me Chukino and that's like the name in italian of the donkey from shrek
22:18I instantly start thinking this year's halloween and me dressed as shrek and him as a donkey
22:24And banging beats
22:27This phrase is really good on the drums
22:35It's night two of the competition in edinburgh
22:38Cheers
22:40Where couple mario and boomba from river life are hoping to spice up the evening with some traditional meals from
22:46guadeloupe
22:48Come on chef what do you want me to do chef i'm more yours
22:50Okay
22:50I'm ready
22:51Wow
22:52While mario takes care of the chicken and plantain
22:56Boomba carefully arranges and dresses the salad
22:59Great keep it nice beautiful like you
23:01Thank you honey thank you chef
23:03Oh love is in the air again
23:06The salad is topped with the chicken and plantain and the starter's ready to go
23:11We must go with that chicken now boomba
23:14Here it is mario's renowned jerk chicken served with spicy barbecue sauce on the side
23:22Beautiful thank you
23:23Thank you very much it smells good
23:27Yeah
23:29I really love the plantain it's just like my mom and dad
23:34Oh mom and dad
23:36Which one is better this one or your mom's
23:38No comment
23:40And it was almost as good as my mom's
23:42Chicken was really good cooked really well wasn't wasn't dry at all that was yeah
23:46Yeah perfect
23:47Spiced at the perfect
23:48Yeah it's beautiful the flavor is unbelievable the barbecue sauce really really really good
23:53Enjoyed the chicken and enjoyed the plantain the salad just kind of gets in the way of it the good
23:58stuff doesn't it
23:58Who was responsible for the design when you look on the left?
24:02You see like the baskets the eiffel tower is also a little influence from africa and from from guadeloupe
24:08Are you do you have a full tower in zambia in guadeloupe?
24:11Yes we do
24:11No way did you not know no come on everybody everybody at the table knows that did you know no
24:17matthew
24:18No you didn't
24:23His reaction was priceless really yeah i'm looking forward to check the
24:29Information i got from boomba about eiffel towers in guadeloupe and and yeah and zambia yeah
24:35So very happy with the starters tonight's main will be the main event of the competition
24:42Okay let's turn up the heat then
24:46All i need here is these these and put this nicely please
24:50Who made the rest?
24:52You
24:54The venison is cooked perfect exactly the way i wanted it
24:58Here goes the sauce and the creamy yam puree
25:02Chef it's time to let the venison wallow and we'll get out of here
25:06A drizzle of sauce and here it is
25:09Venison loin wallowing on a bed of creamy yam puree with a sweet potato crisp in the middle
25:19Thank you
25:24It's very nice um i think the venison is a little bit too rare for my liking okay that's just
25:30a personal taste yeah
25:32The meat was maybe medium rare i would say yeah and then it wasn't chewy at all was tender yeah
25:38It was just melting in your mouth overall i'm really happy about the way the meat was cooked
25:43Was well worth it that's the way i was looking for it to come out i understand was too well
25:48for frazer but you know
25:50I'm not too sure about the sweetness of the cabbage personally but that's just maybe a personal taste and
25:55I probably like quite a bit more of the sauce as well yeah
25:58I take like the a portion of sauce i put it there because the creamy mash is already quite creamy
26:03And i didn't want to overpower with the sauce so what about you guys where did you meet so we
26:09met in a club
26:1016 years ago you know that feeling you feel
26:14When you know the feeling is right you can't really describe the feeling but you feel it
26:20And i i felt it
26:23Guys hope you enjoyed your main we've got a bit of a surprise for you hope you like surprises
26:38Yeah i really enjoyed the dancing i was maybe expecting us to get dragged up to do some dancing so
26:42i'm glad that didn't happen yeah me too
26:52So we who you think was better at the drums i think frazer was uh the best one you know
26:56he had the rhythm he was really enjoying it
27:01I love the drum and the dancing tonight i thought it was really good fun
27:05Really lightened the mood a bit and everybody got involved with it and yeah brilliant 10 out of 10
27:14It was just nice to see the guys going like this and uh and oh the frazer is really good
27:20on the drums
27:21Let's keep the rhythm going with the put then shall we mario caramelizes papaya
27:26While spumba carefully shapes the cheesecakes before adding rum ice cream on top
27:32or not
27:34Here's one i made earlier yeah
27:37Burn it come on
27:39Dairy ditched the replacement goes on very good ready to go
27:44exotic cheesecake with rum ice cream
27:51i'm enjoying every bit of it it's uh really refreshing and it's like full of
27:58flavors you know there's a lot of rum in that ice cream like it
28:02a bit too strong for me too strong for you yeah yeah i've i like the cheesecake so i've had
28:08to swipe
28:09the ice cream off the cheesecake to enjoy the cheesecake because the rum was overpowering
28:13yeah the way frazer was uh just pushing the ice cream off the cheesecake um obviously i was
28:20observing i found it a little bit rude base is really nice but yeah just a little bit too much
28:26problem for me i've been like obviously john like was not said that was too strong for him so i
28:32really
28:33respect what they say but for me it was fine so guys has anybody got any nicknames not surprisingly
28:39uh my fourth grade teacher named me bumbling boomba because i just never shut up in class
28:46i was just always talking
28:48bumbling boomba shut up
28:51a few years ago my uh my friends in my neighborhood
28:56used to call me chukino and that's like the the name in italian of the donkey from shrek
29:08i instantly start thinking this year's halloween and me dress as trick and him as a donkey yeah
29:14and it's it's i think it's gonna i think it's gonna happen back in the day when i was younger
29:19i used
29:19to play rugby i used to have long hair especially at the back a bit of a mullet mullet it
29:24was a mother
29:24no and uh people used to call me chewy after chewbacca oh okay oh yeah cool
29:33i'm kenny may the first be with you tomorrow oh it's a classic boomba you take who can win oh
29:42yes
29:42of course we we will win this we will win this okay let's hear the scores the food started well
29:49uh but i felt the main and the dessert let it down a little bit just lacked the wow factor
29:54and for
29:55that reason we are scoring boomba and mario a 12. i think the dinner wasn't great uh the only thing
30:02i didn't enjoy as much as i wanted to is dessert even though i really enjoyed it okay that's why
30:07we
30:07scoring boomba and mario an 18. so river life stream into the lead with 30.
30:19it's the last day of the competition and the turn of fraser and john to host at their traditional
30:24scottish restaurant the piper's rest you're confident yeah i'm confident i'm pretty sure
30:30we'll smash this and we've got to walk away with a thousand pounds and for one day only in front
30:35of
30:35house fraser is helping out at the kitchen remember the little bit you got on the wall as well all
30:40right
30:41fraser has been quite critical um this whole week um quite interested to see um if there's any
30:49criticism tonight how he'll take it i think yeah i have been a little bit critical but i've also been
30:54fair i've also given quite a lot of praise when it's due from john and fraser i'll be expecting
30:59classic scottish homely friendly yeah comfort food yeah bang on for the main steak pie with roasted
31:10vegetables and chunky chips steak pie pastry this is very pub food not a pub grub fan no first up
31:23fraser's
31:23tasked with marinating the beef salt garlic powder and tomato paste are added and it's time to get
31:30stuck in get your hands and give it a good massage a massage yeah i think i got a job
31:35as a masseuse john
31:36uh i'm not too sure yeah me neither the massaged meat gets cooked low and slow
31:42very traditional but but yeah done well i i think i'm gonna really enjoy that
31:49ah barry does that mean good it's gonna be perfect when that's in the pies later on tonight
31:55pie yes pastry yes pastry yes
32:04honey do you think i'll like it it's doubtful i'd say the meat is spooned onto the pastry bases
32:10before they add one final touch look at that scottish flags and andrew's cross on the top
32:15make it really proud and scottish everyone knows where they are then don't they yeah i think there'll be
32:20no doubt where they are when they come to papers the patriotic pies will be baked tonight
32:27next the starter cullen skink served in its own bread bowl the soup is in a bowl and the bread
32:36is in the soup
32:38no no you missed it you see like you got a soup bowl you will not have a soup bowl
32:41the bread will be
32:42the bowl so the soup will be inside it correct you want to make it a nice big bowl so
32:48we get plenty of
32:49the soup in there and then try and get the wall of the bowl just thick enough so it's going
32:54to hold a
32:54liquid in without soaking it all up and leaking i love culling skin yes smoke harddock as well
33:01to make the fishy soup haddock milk and cream are cooked in one pot while leek onion and potatoes are
33:08tossed in another just let this simmer away for a little bit um it'll be good to go and then
33:13just
33:14before we serve it we'll add our havoc back in right the last minute so it's nice and fresh
33:18on to dessert then iron brew panna cotta with a matching sorbet yeah i never had iron brew panna
33:25cotta before that's that's really look i'm really looking forward to see that to start with john
33:30mixes cream milk and that infamous scottish fizzy drink that's the difference then the mix is whisked
33:37and left to set for tonight i think they've gone over the top with the drink you know panna cotta
33:49sorbet talking of sorbet look who's arrived hey callum hi how you doing pal feel confident for
33:56tonight i am yes i'm excited pretty nervous but you're going to help us win it thanks a lot pal
34:02i'll catch
34:02you soon cheers run before it melts hold up where's my 99 callum and here's the iron brew sorbet
34:11i'm afraid that dessert might be really really sugary you know because you've got the brew in the panna
34:18cotta and in the sorbet as well so that might be a lot of a lot of brew a lot
34:25of brew yes the prep's done
34:27ready for service let's go show people what scottland's all about boom i swear thing to have
34:33a quite high standard from john tonight well they're certainly going all out with the scottish theme
34:48first to be piped in matthew and yow from bundits
34:57hey guys how are you good to see you man good to see you good to see it did you
35:03like the piper
35:04yes the first time i ever was piped in yeah very good experience yeah it was a very proper scottish
35:10welcome yeah next in are current leaders mario and bumba loving the coordinated clobber guys
35:28welcome thank you thank you wow you're blowing them away thank you thank you that was an amazing
35:34interest if you're coming to the paper's rest you've got to hear the bagpipes haven't you piping warm
35:38welcome piping hot have fun guys cheers cheers coming up moist meals what was your favorite part
35:48of the ship probably scraping of the bottom of the soggy bread my bottom is all scraped
35:53i scraped through mine and the winners are revealed in third place it is
36:07it's the final night of the competition in edinburgh cheers and at the pipers rest john and fraser
36:14are hoping that their traditional scottish scran will grab them the grand i think the most hard
36:20to please will be boomba she's definitely not shy of putting forward her opinions um so i think if
36:27if we can win boomba over we've won the cash well good luck because you're starting with her least
36:33favorite food bread so the bread won't get soggy we do toast it a little bit first just to make
36:39sure that it's um got a bit more resistance to the to the liquid of the soup the soup is
36:43heated up
36:44and dolloped into the toasted bowls do you think this bread's going to win us the dough absolutely
36:50here it is cullen skink smoked haddock and tatty soup served in its own bread bowl ladies first wow
37:01enjoy presentation is great when i read the menu i was a little bit worried because i'm not
37:07really a great person this is unfortunately not for me i just think the soap is a little bit strong
37:15on
37:15salt that's for me everybody's different you know what i mean the hard look is amazing
37:19yeah i'm really a big fan of uh cullen skink as well so awesome yeah what was your favorite part
37:24of
37:24the ship uh probably scraping off the bottom off you know yeah the soggy bread yeah just the thought
37:31of soggy bread ooh boomba is difficult to please is either her way or no way i personally like scraping
37:39the the soggy bread i love that that's what i love most about it this stuff oh that's why you
37:46see my my bottom
37:47is all scrape i escaped through mine not one for soggy bottoms boomba what do you think are we
37:55impressing boomba so far maybe not as much with the starter but i think with everything else that
38:00we've done i think she's been impressed so i think uh with the main course we definitely pull her back
38:04fingers crossed the pies go in to bake what's that 15 minutes go and then john prepares the sides
38:12chunky chips vegetables and gravy happy with those pies well done mate we can win this with this plate
38:20that is proper scram scotland on a plate looks like a board to me
38:26here it is steak pie with roasted vegetables chunky chips and a wee bucket of gravy here are guys
38:41the pastry on the pie is really beautiful the meat as well cooked perfectly i think
38:47i hope to uh be able to finish the main but it was way too big for me having the
38:55scottish flag that
38:57was very very nice detail the meat is really good with it and they're well cooked very good i love
39:02the
39:02sweet potato as well look this is the only sweet potato you gave me this little honestly
39:11look please have a look oh yes thank you thank you i love sweet potato i felt cheated because i
39:20i
39:21didn't have any sweet potatoes on my plate so yeah getting some sweet potatoes from john was really nice
39:26and here's another brucey bonus who's up for a spooky story hundreds of years ago they discovered
39:32some tunnels from the castle to try and work out where the tunnels went they sent a little piper boy
39:38down to the tunnel to play the bagpipes and then all the men would follow the noise up on ground
39:44level to see where the tunnel led and the tunnel came all the way down from the castle esplanade
39:49and then the music stopped at the tron church right outside and that was it the little piper boy was
39:57never seen again so that was where the piper boy came to rest and that was where we got the
40:00name from
40:03chilling chilling story when when you're in the the pub on your own working
40:08downstairs in the office you can certainly hear the pipes now and again no i cannot no we cannot
40:18hear the part is that here where the part people piper boy was no i cannot hear him at the
40:22moment no
40:22i don't think i want to actually so now folks we've got a bit of a surprise for you uh
40:28i'd like to
40:28thank you all to to welcome graham here you come graham hello good evening
40:41i really like the singer and i was really surprised that he was singing along as well
40:45i wish my wife appreciated him as much as you do it was great to see everybody around the table
40:57tapping away and singing along uh i think everybody really enjoyed him great best keep them sweet with
41:03dessert just need to plop out those pods oh no it's just a little bit a little bit stuck but
41:09it'll be
41:09okay it'll come out in a second hey voila i think so far i think that's the it would be
41:15the one for
41:15boomba i think so good idea i'm sure they've all tried panna cotta before have they tried iron and
41:23brew panna cotta i very much doubt it well here it is a supremely scottish panna cotta with matching sorbet
41:35i do like the taste of the sorbet but i'm finding it a little bit too sweet
41:42i can't really fault it i'm the panna cotta could taste a little bit more like i'm brew because if
41:48i
41:48would if the sorbet wouldn't be on it on the plate and i wouldn't know what i'm eating you wouldn't
41:54taste
41:54i don't i don't think i would guess that would be a little panna cotta that's that's right so having
41:59spent the last three nights with you guys and if i was to hire any of you to come and
42:04work with me
42:06i think i would say yaw oh bonnard why is that yaw i think you're a grower and i think
42:13you're somebody
42:13that that wants to progress in this industry you've got a lot of passion and i would love to have
42:18you on
42:19board if i would have been uh working with uh matthew i would uh probably choose uh boomba and mario
42:28because i'm curious to see how the two of them manage to work together in the kitchen or even in
42:34the front house brave call i wouldn't hire any of you because i already have yaw
42:44overall i really couldn't have asked for tonight to have gone any better yeah i think we could get some
42:48pretty good scores well let's find out fraser and john need 31 or more to win outright tonight the
42:55scottish evening started with a grand entrance unfortunately it didn't end on a grand note
43:01and therefore we're scoring john and fraser 13. tonight was all about amazing experience amazing flavors and
43:12but don't unfortunately we couldn't finish the food the food yeah so that's why we are scoring
43:17fraser and john hold on you two it's over to the hosts to announce the winner
43:36in third place it is matthew and yaw oh
43:48and in second place oh joint first place it is bumba and mario and me and john
44:02matthew and yaw scored fraser and john 17 meaning the pipers rest share the top spot with river life
44:08on 30 points just one point ahead of bundits i'm a very competitive person and there was only a few
44:15times in my life when i didn't mind losing and this is one of those yeah the guys deserved it
44:22this is an exciting moment for us both to get to join winners with the pipers rest the money i
44:29think
44:30it is going to go to designing a fantabulous uniform for river life
44:38i'm absolutely ecstatic to come join first as a great result up against two great venues great
44:43restaurants great people smell that the sweet smell of success
45:13you
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