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00:00WHISTLE BLOWS
00:02Take three restaurants...
00:04Cheers!
00:05..eager to show off their foodie fare...
00:08Lovely!
00:09..throw in a three-course meal...
00:11Service!
00:12..and get them to score in secret.
00:14Let's do this.
00:16..on today's show, a crafty cook...
00:19I was wrong, I thought he was going to be the other way round.
00:23They thought the fat bloke was the chef here,
00:25and the food one was the boss.
00:27..and controversial customer service.
00:29If you are rude to me, I'm better at being rude than you are.
00:36As they compete for a grand in cold, hard cash...
00:49This week's professionals competition is in and around Bristol.
00:54Home to over 1,000 places to wine dine and have a great lush time.
00:59And one pair of foodie fanatics
01:01hoping to deliver some banging Bristolian bites...
01:04..a head chef, Sebastian,
01:06and general manager, Alex, from the Cloak & Dagger.
01:09The food that we serve here is good food.
01:12It's not posh.
01:13Looks quite posh to me.
01:14Even though a lot of people would say it's posh food,
01:16I don't like that terminology.
01:17Oh, I do beg your pardon.
01:19I worked in fine dining restaurants.
01:23The highest level that I worked in was a three-minishing-star restaurant.
01:26Come on, that's definitely a bit posh.
01:29But Sebastian isn't afraid to get his hands dirty
01:32when it comes to ingredients.
01:34Smell that, mate.
01:35I'm really passionate about sustainability,
01:39the ethicality of where your food comes from.
01:41The nails that we're looking for, like these ones around here,
01:44they're quite young.
01:46We can fall out during services,
01:48but we always hug and make up at the end of the day.
01:50Because, yeah, you can't go to bed angry, darling.
01:53No.
01:54Wise words.
01:55So what's the plan today?
01:57Tonight we aim to showcase our mentality of sustainability
02:01whilst bringing good food to the masses
02:02and promising that we can give you one of the best evenings in Bristol.
02:05That is a bold statement.
02:07Up first is the start-up.
02:10A selection of small plates.
02:12Short rib and goat's cheese croquettes
02:14with a chilli and soy emulsion,
02:16trout sushi,
02:17and sourdough bread with a secret salted caramel butter.
02:21Oh!
02:22OK.
02:23So that all comes together, doesn't it?
02:25Yep.
02:25Blink and Laura.
02:26It's good.
02:27Isn't it?
02:28Meet our next professionals,
02:30owner and front of house manager Rich
02:32and chef Kim from countryside pub The Boar's Head.
02:36The food we serve is typically British country food.
02:40I don't mean to sound big-headed, but our food is good.
02:42And we've got one lady,
02:43she comes three hours just for our liver.
02:46That is some liver.
02:47Table six, please.
02:49And the prawn.
02:49Yes, please.
02:50OK, thank you.
02:52Our working relationship, it works really well.
02:54Are they ready, Kim?
02:56No, they're not.
02:56Can you just hang fire a minute, please?
02:58We've got no qualms in speaking our minds, really, have we?
03:01No.
03:02Can we have parsley on here?
03:03No, no, no.
03:04Can you please wait for the bell?
03:06I'd wait for the bell if I were you, Rich.
03:09Back at the cloak and dagger, for one day only,
03:12Alex is putting his bartending skills to use in the kitchen.
03:16First job, an emulsion for the croquettes.
03:19Shake the garlic up in your cocktail shaker,
03:22and that will hopefully pull the garlic
03:25and I won't look like an absolute idiot.
03:27Talk about transferable skills.
03:30Meanwhile, Sebastian combines Chardonnay vinegar,
03:33miso, hot sauce and soy.
03:36Ha-ha!
03:37Ha-ha!
03:38Ha-ha!
03:38Ha-ha-ha!
03:39Every so often, you are right.
03:40Every so often.
03:42Garlic blitzed into the emulsion, it's done.
03:45How's it taste?
03:46It's banging.
03:47It'll be served with deep-fried croquettes later.
03:51It's definitely not an easy start.
03:52It's not an easy start.
03:53It's a lot of work in here.
03:55Meet our final pair of the week.
03:57Chef Shamil and his cousin, operations manager Rodrigo,
04:01who owns Sri Lankan restaurant The Coconut Tree.
04:05Our mission is to try and bring people on a journey
04:07through Sri Lanka sweet food, banging cocktails.
04:10Most of the recipes are from parents and our grandparents.
04:14But what these boys are really known for is their competitiveness.
04:18Even from cooking to, you know, even playing sport,
04:22we are definitely competitive.
04:24Yes!
04:25We're going to be the fun ones.
04:28Definitely the fun.
04:29Yeah.
04:30Definitely the winners.
04:31Definitely the winners.
04:33It's tequila time!
04:35Actually, it's sushi time.
04:37Not looking forward to the sushi.
04:39That's what I like to ask.
04:40It's right for myself.
04:41Best not tell Sebastian that, Rich.
04:44First job, cut up the trout.
04:47What do you need me to do, Chef?
04:48Stand there and look pretty.
04:49Nice work, if you can get it.
04:51The trout is rolled with rice and will be sliced up later.
04:56Caramel butter.
04:57Oh, lovely, lovely.
05:00Top secret caramel butter, no less.
05:02It's got quite a good reputation here.
05:04Nobody else makes it but me,
05:06so I don't have to give the recipe away.
05:09Go on, I won't tell anyone.
05:10Smell that, guess what's in it?
05:12Salt, caramel, butter?
05:13No.
05:14Party pooper.
05:16The secret spread will chill till tonight.
05:19On to the main.
05:21Umami short rib with crispy potato terrine
05:24and Somerset nduja and ricotta ravioli.
05:28What's nduja?
05:29I've never heard of that.
05:31No.
05:31No.
05:32It's got to be a sauce.
05:33It's got to be a sauce, hasn't it?
05:35No, it's a spicy sausage.
05:37So this nduja is from a friend of mine.
05:40He started his own company of charcuteries.
05:42I would much rather use something that's made locally
05:43rather than flying something in from a different country.
05:46Sebastian makes up the ravioli filling
05:48by adding lemon zest, garlic and toasted nigella seeds
05:52to ricotta and the nduja.
05:55On to the pasta itself.
05:57Getting the ravioli right, cooking it to, you know, al dente,
06:01is going to be the hard, hard bit.
06:03The filling is piped on to the pasta.
06:06Do you not trust me to do that then?
06:07No.
06:08That's fair.
06:09Yep.
06:10Just keep standing there looking pretty, Alex.
06:12The pasta parcels will be cooked tonight
06:14and served with a wild garlic sauce.
06:17On to the short ribs.
06:19Ribs should just fall apart anyway, shouldn't it?
06:21Yeah, it's moist.
06:22It's not too dry.
06:23So long as that's nice and slowly cooked.
06:25Yeah, I'm sure that'll be lovely.
06:27The reason I've chosen the short rib is because
06:29it is our best seller and it's an absolute banger.
06:33Flame grilling ribs on your doorsteps.
06:36That's certainly a new one on me.
06:38It's cooked with a short rib on the barbecue
06:40to give it like a nice smokey barbecue sort of flavour.
06:43And there's a lot of smoke.
06:45Adds to that umami-ness.
06:47Uh-oh.
06:49I knew that was going to happen.
06:51So did I.
06:53Smoking scene two, the beef is burrowed into a braising liquor
06:57and will slow cook till tonight.
07:00Last to prep, the crispy potato terrine
07:02and Alex has finally been trusted to get back on duty.
07:06This is tedium.
07:08Think I can guess why Sebastian delegated this job.
07:10The spud slices are dipped in butter and stacked,
07:14ready to be baked tonight.
07:16Final course to prep, dessert.
07:18Chocolate and caramel bar with milk ice cream.
07:21I love chocolate and caramel.
07:23Nice simple dessert.
07:24Mmm. Yeah.
07:25And I think after those flavours you would need something a bit more,
07:29I'd say it horribly, but plainer.
07:31Yeah.
07:31Why don't you go away and have a coffee?
07:34Alright.
07:35And I'll do it.
07:36Hang in there, Alex.
07:40Sebastian whips up a crunchy base for his bar.
07:44Then milk, eggs, chocolate and gelatin are given a good old whisk.
07:49Oh, he's back.
07:51Hold the bowl.
07:51Great.
07:53It's very technical, mate.
07:55That is terrific bowl holding.
07:57The mix is dolloped on and finished with a miso toffee topping.
08:00It'll chill till tonight.
08:03While the hosts pop off to pretty up,
08:05the guests make some predictions for this evening.
08:08The flavours sounds like someone who knows what they're doing,
08:12isn't it?
08:12Yeah.
08:13Have you got a dress?
08:14Yeah, I'll have to put a dress.
08:15Can't wear your jeans onto this one, can you?
08:17I'm sure you could.
08:19It's up to the hospitality gods, so...
08:21Well, not exactly.
08:22It's up to your guests.
08:24Putting on the ribs.
08:25And the first ones are here.
08:27Chef at the Boar's Head, Kim,
08:29and owner Rich.
08:31Looking very dapper.
08:32Hi there.
08:33Hello.
08:34How's it going?
08:35Nice to meet you.
08:37And you.
08:38How are you?
08:38Seb.
08:39Kim.
08:40Kim, nice to meet you.
08:41And Rich.
08:42Nice to meet you.
08:43How are you doing?
08:44Gin and tonics with a bit of a twist.
08:46They've been made with beer.
08:48In the gin process.
08:49Beer and tonic.
08:51They're quite used to that.
08:52Oh, yeah.
08:53How many more can we have?
08:54Steady on.
08:55The final guests are Shamil and Rodrigo from the Coconut Tree.
08:59Hiya.
09:00Hi there.
09:01How's it going?
09:02I'm Seb.
09:02I'm Rich.
09:03Lovely to meet you.
09:04Shamil, nice to meet you.
09:05Lovely to meet you.
09:06I've been optimistic in saying that it's better to go first.
09:10We're at least going to be at the top at least once this week.
09:12That's true!
09:12That's an interesting way of looking at it.
09:15Cheers.
09:16Let's do this.
09:18Coming up, a cracking CV.
09:21Went to work as a private chef on super yachts in the Mediterranean.
09:25Oh, dear.
09:25We've got a real, real strong competition.
09:28And fabulous fashion.
09:30Highs a lot of Sins waistcoats.
09:32Until you sit down, it comes up like a boob tube.
09:37We're going to smash it.
09:45It's night one in Bristol where Sebastian and Alex of the Cloak & Dagger
09:49are hoping to impress with their menu of sustainable local produce.
09:54Nothing negative so far whatsoever.
09:56It's all been pretty posy.
09:58Posi?
09:59Positive thoughts, positive outcomes.
10:01Oh, catchy.
10:02I'm feeling pretty confident about the starter.
10:05Now I just have to remember how to cook it and how to plate it.
10:08That would definitely help.
10:10While they crack on with the starter...
10:12..the others soak up their surroundings.
10:15Oh, this is nice.
10:16Oh, isn't this lovely?
10:17Yeah, no, this is very nice.
10:19Oh, well done, Brylis.
10:21Those umbrellas, you couldn't have one because you'd take off.
10:24Oh, no.
10:24I mean, it's a short.
10:25I'd have two.
10:25I'd go, oof!
10:27Yeah, Rich is definitely the fun one who breaks the ice.
10:30You're all right, we're good.
10:30Never see you again and we can't do that.
10:32We need you.
10:35Back in the kitchen, Sebastian fries the croquettes.
10:38Lovely.
10:40Lovely.
10:41Little bit odd.
10:42Bread is barbecued, sushi is sliced and garnishes galore go on.
10:46Oh, ready to rock and roll.
10:48Short rib and goat's cheese croquettes, trout sushi and sourdough bread
10:52with a special secret salted caramel butter.
10:55Ooh!
10:58Excellent.
10:59Tuck in, enjoy, guys.
11:02I'm going to be honest, I was not looking forward to the sushi.
11:06I think you might have just converted me.
11:10Yeah, there's so much flavour in this and I really like the fried chillies.
11:15Thanks, man.
11:15I feel like Rodrigo and Shamil, they were tasting the food and they were looking through every component.
11:22I think that they've definitely got to bring something high to the table.
11:26Croquettes are my favourite.
11:27Yeah.
11:27Yeah.
11:28A little bit slightly dried.
11:31But when you have it with the sauce, I mean, nothing to complain.
11:35The inside is, I feel, it's quite moist and quite enjoyable from what I ate anyway.
11:41Alex, what's in butter again?
11:43So, he won't tell me or anyone.
11:46I think that one's going to his grave.
11:48It would be nice to know the recipe, but no, he wouldn't give that up.
11:52No, that's fair enough.
11:53No, not at all.
11:54Quite right, yeah, that's fair enough.
11:56So, Sebastian, what's your background?
11:58Went to London, was there for 13 years.
12:00I worked up to a private members club, a free Michelin-style restaurant.
12:05Went to work as a private chef on super yachts in the Mediterranean.
12:09Oh, dear, we've got a real, real strong competition.
12:12And I think that did shine through with the food.
12:15If you guys didn't work in hospitality, what would your sort of choice of career path?
12:18We'd be a pilot.
12:20Definitely.
12:21But, sadly, people with my accent are not trusted to be pilots, apparently.
12:26I'd be more concerned if some of the Bristolian accent came over and go,
12:29all right, mate, monsieur, we're coming into land!
12:32Good afternoon, ladies and gentlemen.
12:34Hey, Bab, how are you? Airlines here.
12:36Come on in, have a good time, sit back and relax.
12:40I think I'll take the train!
12:42I would love to be a tequila taster and fly to Mexico.
12:45A tequila taster?
12:46I feel like your nation jumps out now.
12:50There was lots of giggles with Shamil, wasn't there?
12:52He seems to be the quieter one out of the two.
12:54We all seem to be sort of gelling quite well together thus far.
12:58It's a shame easier, really, but there we go.
13:00Charming.
13:02If they enjoyed the second course as much as they enjoyed the first course,
13:05then I definitely think there would be a chance for a win.
13:08Positive thoughts, positive outcomes.
13:10Let's think posse.
13:11Yeah, but let's not say posse any more, though, perhaps.
13:14After an impressive start, it's on to the main.
13:17Asparagus is griddled and the ravioli is plonked in a pan.
13:21So, Seb is rad-ish.
13:23Oh, dear.
13:25With the short rib and potatoes cooked,
13:27all that's left to do is plate up.
13:28They're looking good. They're looking all right.
13:32Umami short rib with crispy potato terrine
13:34and Somerset nduja and ricotta ravioli.
13:38Lovely, sir. Thank you. No worries.
13:41So, this is a nduja and ricotta ravioli.
13:44You've got a wild garlic sauce, which I go and pick the wild garlic myself.
13:48We had a debate about the nduja.
13:52Anduja, yeah. Yeah.
13:54So, what is it?
13:55So, nduja is a spicy pork sausage meat that is traditionally from Italy.
14:03Niu-du. Niu-du? Niu-du? No.
14:05Not quite. Oh, God. Oh, Kim.
14:08Dig in, guys. Enjoy. Lovely.
14:10OK. What's everyone think of the dish, guys?
14:13The short rib's absolutely beautiful.
14:15Melting him up.
14:17The short rib, absolutely superb.
14:19Just fell apart.
14:21We've got a lot to, um...
14:24Yeah. Yeah.
14:25We'll be fine.
14:27LAUGHTER
14:29And the ravioli, yeah. It's a little bit too salty, but...
14:34Thank you. Thank you, ma'am.
14:35It's not the first time I've been told that I'm a little bit heavy-handed with the old salt.
14:39Um, I think it is a chef thing.
14:42That is too strong for my palate.
14:45So, I think it might be the sausage.
14:46So, the thing with the food here is that it's...
14:49It's small plates that are the pack-a-punch.
14:51Yeah.
14:51And they are quite decadent as well, like...
14:54It just wasn't my taste.
14:56And I felt really, really mean telling him.
14:58Oh, bless. Yeah.
15:00But how does everyone handle speaking their mind when it comes to customers?
15:05Unfortunately, yeah, a lot of the time the customer's not right,
15:07but it's how you bring about telling them that they're in the wrong is the real challenge.
15:13I do think that the guest, the customer, is always right,
15:16because it's how they perceive that situation at that time.
15:21Um, and I do think it's our job to make sure that we do everything possible.
15:26In the type of venue that we are, and what we're doing,
15:29and what we're trying to achieve, that's not necessarily the case.
15:32I like to describe ourselves as we are but mirrors.
15:34If you, like, are rude to me, I'm better at being rude than you are.
15:40He seems chilled, and then when he responded with the customers,
15:44I was like, that actually did surprise me a fair bit.
15:47Gee, I guess it just takes your time and energy.
15:49I wouldn't bother. It's already done.
15:52I will, like, show, tell them what they've done wrong,
15:55and why we gave them that service.
15:57Because it's also a case of, I don't want them back.
16:01Blimey!
16:01At least this lot are getting the full three courses.
16:04Sebastian blowtorches his chocolatey bar
16:06and serves up a fancy-looking sphere of ice cream.
16:10We're ready to go, see what they think.
16:12With a sprinkle of salt, it's ready.
16:15Chocolate and caramel bar with milk ice cream.
16:20The chocolate's a bit too bitter for me.
16:22Yeah.
16:23But the ice cream, second to none.
16:25Yeah. Thanks.
16:27For me having the chocolate's perfect,
16:28and then the ice cream cuts through.
16:30Thanks, man.
16:31Thanks.
16:32It's up there, isn't it?
16:33It's up there, yeah.
16:34But we'll do better.
16:35Yeah.
16:37The chocolate was a little bit bitter,
16:39but it's 70% chocolate, so I'm not surprised.
16:42But they all complimented a dish to say I'm happy with it.
16:45Rich, I definitely want to steal your waistcoat.
16:47Yeah.
16:48Do you?
16:48We could do a twirl just for you.
16:50Woo!
16:51This is the normal attire, I'm afraid.
16:55That's damn what that is.
16:56Very nice.
16:57I'd see that man being somebody that I could spend
16:59a good amount of time with and not getting bored of, so, yeah.
17:02He hides a lot of Sins waistcoats.
17:05Until you sit down, he comes up like a boob tube.
17:09But other than that, yeah, it does hide a lot.
17:11I think that everybody enjoyed themselves
17:12and everybody had a nice night and everybody left happy.
17:14And if you do that, then, obviously, that's a winner,
17:18regardless of the score.
17:19Talking of which...
17:20We had a great night, apart from a few minor errors,
17:23like saltiness in the mains.
17:26Apart from that, it was great atmosphere,
17:28loved the staff, loved the company,
17:30so we decided to give them...
17:3217.
17:33So, we're giving the guys...
17:3417.
17:36So, the Cloak and Dagger's fine food
17:39gets them off to a strong start,
17:41scoring 34 out of a possible 40.
17:49It's the second day of the competition in and around Bristol,
17:52and the turn of Rodrigo and Shamel from the coconut tree.
17:56The one team pressed tonight,
17:58after hearing Sebastian's story...
18:00Yeah, yeah.
18:01I would like to see what he thinks of it.
18:03Sebastian, wow.
18:04I don't know how I'm ever going to match up to that standard.
18:07I don't know.
18:08I'm feeling pretty confident about the competition at the moment,
18:11but maybe they went home with a little bit of nerves, maybe.
18:14It's still early days, so what's everyone expecting tonight?
18:18I think those guys are absolute great cooks.
18:21I think...
18:21They've been doing it for a while, I reckon.
18:24Tonight is all about bringing authentic street food dishes.
18:27Yeah, it's about bringing some iron vibes and fun to the table.
18:30Well, that sounds like a plan.
18:32On with the starter.
18:33Egg hoppers, crispy fried lamb balls and isso vaddy,
18:37a.k.a. prawn falafels.
18:40Ooh, nice.
18:42I must admit, I've never had an egg hopper before,
18:45or an iso vaddy before,
18:46or crispy fried lamb balls before,
18:49so I'm looking forward to trying new things.
18:50An adventure awaits, Alex.
18:53First to prep, the lamb balls.
18:56Crispy fried lamb balls are our take of tuna cutlers.
18:59It's basically tuna cooked with potatoes
19:02and stuffed into a crispy fried bowl,
19:03but the same we're going to do with lamb instead.
19:07Seasoned lamb mince is added to onions, garlic, chilli and curry leaves.
19:12Crispy fried lamb balls.
19:14Mmm.
19:15I wonder if they're big.
19:17Reasonably sized, I'd say.
19:19They're rolled in a crispy coating and will be fried later.
19:23Next, hoppers, a type of Sri Lankan pancake.
19:25I've definitely had an egg hopper before.
19:28Show off.
19:29If you're a tourist in Sri Lanka, you probably had it for breakfast,
19:32but growing up in Sri Lanka, we only eat it for dinner,
19:34and usually we eat six or seven of them.
19:37Impressive.
19:38Rice flour, sugar, coconut milk and yeast
19:41are whisked together to make a batter.
19:43The hoppers will be cooked tonight.
19:46Sri Lankan prawn fa...fafelas.
19:49To make the prawn fa...fafelas, in go lentils, onion, chilli, chickpeas,
19:55Sri Lankan spices and teeny, tiny prawns.
19:59So the prawn man has told us these are the best prawns in town.
20:02They're certainly the smallest.
20:05Verdict?
20:06Very prawny.
20:07Not surprising.
20:08The mix is made into rounds and will be fried tonight.
20:12On to the main.
20:13Black pork, chicken curry kottu and coconut sambal.
20:17I've had black pork before.
20:19That was delicious.
20:21That's one of our special dishes,
20:24a recipe passed down to us from our grandma.
20:26It'll give Sebastian a run for his money.
20:29The gloves are off.
20:31The pork is coated in a selection of seasonings,
20:34then it's fried with onions and loads of chilli
20:36and left to slow cook.
20:38Next up, the chicken curry kottu.
20:41I've had chicken curry, so I've never had a chicken curry kottu.
20:44I'm not quite sure what that is.
20:45Fill him in, Rodrigo.
20:46Kottu is made with chopped roti,
20:50and then you stir fry that with vegetables
20:52like carrot, leeks and onions,
20:54and then you put in the chicken curry on top
20:58and kind of chop it up.
21:00I'm hoping for juicy meat and loads of sauce with the curry.
21:04Chicken is tossed in curry seasonings
21:07and the roti bread is chopped.
21:08Well, I don't mind a bit of spice.
21:09Do you mind a bit of spice?
21:11Nothing too excessive, though.
21:13I've got some bad news, Kim.
21:15Sam's always a bit heavy on his spices.
21:17The chicken's fried with onions.
21:20All that's left to do is whip up the coconut sambal.
21:24Any good?
21:25I'll be with it.
21:26Nice.
21:27I'll take his word.
21:28And so will I.
21:29Last to prep, dessert.
21:32More hoppers, but this time sweet treacle ones,
21:35served with coconut ice cream.
21:36Shake your coconuts.
21:39Yeah, that's straightforward.
21:40Yeah.
21:40I don't think anything could go wrong with that, really.
21:42No, no.
21:43No?
21:43Looking forward to that.
21:45It'll be a nice, light, actual dessert, actually,
21:46isn't it?
21:47So that'll be good.
21:48As long as it's not anything to do with us going on like a...
21:50What are they called?
21:51The old...
21:51Space hopper.
21:52That's the one.
21:53A hopper batter is knocked up with treacle,
21:56and it'll be fried tonight.
21:58So what's everyone expecting later?
22:00I do feel like they're going to be good cooks,
22:03and I feel like they're definitely, definitely going to bring their A-game,
22:05so we'll have to wait and see, won't we?
22:07But the most important question is...
22:10What colour waistcoat do you think Richie's going to wear?
22:13I think he's going to go for yellow today.
22:16Mmm.
22:16I'm going to say bright pink.
22:18I reckon blue.
22:20For tonight, I will be certainly wearing a lovely two-piece outfit.
22:25A blue one, I hope.
22:27Right, ready to do this today?
22:28It's going to be a good night.
22:29They're going to smash it.
22:30First in, a last night's host, Sebastian and Alex.
22:34Well, after you.
22:35Why, thank you.
22:37How are we going?
22:37How are we going, man?
22:39Good.
22:39Nice to see you.
22:40That's the proper Sri Lankan welcome, isn't it?
22:43You know, you always give a big hug.
22:45So, here we got Ruby.
22:47Is that the name of the drink?
22:48The name of the elephant is Ruby.
22:50Cheers, guys.
22:51Cheers, guys.
22:54I knew it!
22:56The final guests are rich in a lovely blue two-piece and kib.
23:00Oh!
23:01Guys, how are you?
23:02I can't do that.
23:04Oh, we had an amazing welcome this evening, didn't we?
23:07Yeah, we did.
23:07Really, really friendly.
23:08So, what's Ruby going to think is going to happen tonight, then, guys?
23:13Mm-hmm.
23:13Good, good.
23:14Ruby's looking for a home-in.
23:17Yes!
23:18Cheers, guys!
23:19Cheers, guys!
23:35Cheers, guys!
23:48Cheers, guys!
23:50Cheers, guys!
23:50Cheers, guys!
23:51Where Shamil and Rodrigo are hosting a night of Sri Lankan street food in their restaurant,
23:55The Coconut Tree.
23:57Come on, then.
23:58Let's do it.
23:58Let's do this.
24:00While Shamil kicks off the final prep for the starter, the rest are having a look around.
24:05I really like the bar, though, all the two-piece is lined up like that.
24:08It's really, really cool.
24:09Two-piece?
24:10Yeah.
24:11Or not two-piece.
24:12That is the question, yes.
24:15In the kitchen, the hopper batter is cooked with an egg.
24:18Then the prawn falafels and lamb balls are fried.
24:21Finally on go the garnishes, and they're off to the pass.
24:25Sell beers!
24:26Egg hoppers, crispy fried lamb balls, and prawn falafels.
24:31Amazing.
24:33Right, let's dig in, guys.
24:35Lovely.
24:37This is the nicest hopper that I've ever had.
24:39Can I get there in writing?
24:41You can.
24:41I will say.
24:42I wanted Sebastian to enjoy it rather being critical because, you know, he knows his food.
24:47So, yeah, means a lot, means a lot.
24:50Yeah.
24:50The lamb balls, perfection.
24:53Absolute perfection.
24:54Do you like the flavour?
24:55The lamb balls.
24:56They were just spot on, weren't they?
24:58It doesn't matter.
24:59Yeah.
24:59Nope, she's gone.
25:01Sorry.
25:03Sorry.
25:03Sorry.
25:04They were absolutely spot on, so they were crispy, weren't they?
25:11This is going to take ages.
25:14The sauce of one with the lamb balls as well.
25:16I could literally...
25:17Well, we were eating that with a spoon.
25:19We were eating that with a spoon.
25:19We were literally eating that with a spoon, yeah.
25:28I mean...
25:30Oh, Richard!
25:32Oh, God!
25:34He's not laughing at the lamb balls.
25:36Just give me two minutes.
25:37I'll get myself together a bit.
25:41Lamb balls.
25:43The texture was lovely.
25:44Of the lamb balls.
25:47Oh, Lord!
25:49Come on, guys, it's going to be the adverts in a minute.
25:55Yeah, we're just going to have to press on.
25:57Yesterday, I judged that there was some sort of, like, further relationship between you guys,
26:01apart from, like, colleagues, like, whether it's a relation or...
26:05He was obvious, was he?
26:07Yeah, yeah, first cousin, so, yeah.
26:09Well, he's, yeah, he's a bit younger to me, but we grew up together in the same town in Sri
26:13Lanka.
26:14They're just lovely, genuine guys.
26:16They're genuine.
26:16That's the thing.
26:17They're genuine, definitely.
26:19There's nothing pretentious about them.
26:21No.
26:22I guess keep your head down, be humble, work hard, isn't it?
26:25That's what you're going to do.
26:27So, we're definitely not related.
26:30No.
26:30Definitely.
26:31You'd probably be, like, the older aunt that you don't really see.
26:36Ooh.
26:37Awkward.
26:39Oh.
26:40You're older than me as well, you cheeky sod.
26:42There's a lot of banter that comes with Rich and Kim.
26:46They like to have digs at each other and like to play on each other quite a bit, I think.
26:51Yeah.
26:52With rave reviews for the starters, the boys are keeping it in the family for the main.
26:56Part of our memes is actually our granny's recipe and she says it's going to be a win.
27:00We'll see.
27:01Shamal starts by frying the pork.
27:04It looks nice.
27:05It looks good, boss man.
27:07I made it.
27:09Yes.
27:10Then whips up the kotu by frying egg with chicken curry, chopped roti and veg.
27:16And it's good to go.
27:18Black pork, chicken curry kotu and coconut sambal.
27:24We got our black pork.
27:27This is something we had on the menu from day one.
27:30It's a recipe from our granny.
27:32It's our family favourite.
27:34It's very different.
27:36Something I've never tried before.
27:38The pork just melts in your mouth.
27:40It's spicy if it's not over, like, burning your mouth, right?
27:44Which is good.
27:45It was that black, you thought it was burnt.
27:48Yeah.
27:48But it wasn't.
27:49It was just...
27:50It was just perfect.
27:52Perfect.
27:52It was perfect.
27:53It was perfect, to be fair.
27:54It was.
27:56I think your fingers are always a good time, right?
27:58Yeah.
27:58The mane was great.
28:00That...
28:00That black and...
28:01That black pork.
28:03That black pork.
28:04Jesus Christ.
28:05Yeah.
28:05Yeah, that was good.
28:06That black pork.
28:07We made granny proud.
28:09We made granny proud.
28:10Yeah.
28:11Really, really good.
28:11Was that, mate?
28:12That was good.
28:13Today, while cooking, we had a small competition to guess your waistcoat colour.
28:21Okay.
28:21So, I went with yellow...
28:23I'm glad you never said sorry.
28:24But yeah, waistcoat colour, yeah.
28:27No, we went with the colour.
28:28You went with yellow?
28:29Yeah.
28:29I said yellow and he said pink.
28:32Pink?
28:33Yeah.
28:33And I said blue.
28:35I'll collect my weddings later.
28:37Now, from a well-dressed diner to a headliner.
28:41Many years ago, I was a compere for a little while called Maud Minga,
28:47which was an old-fashioned hospital matron.
28:52Yeah, it was very fruity.
28:55Very fruity.
28:56Very fruity.
28:56Not something you could say round a dinner table.
29:01That's probably where the waistcoat styles came from.
29:05Oh, matron.
29:06Oh, dessert!
29:09I think we got the easiest one left, so still, no, let's not jinx it.
29:13But it's definitely the easier course out of the train.
29:16Shamal whips up the sweet hoppers.
29:19Beautiful.
29:20Then on goes ice cream and treacle sauce.
29:22Oh, I've got a lovely bunch of coconuts.
29:26Sri Lankan treacle hoppers with coconut ice cream.
29:30Dig in.
29:33What do you think?
29:34I don't like coconut.
29:36Oh, right, OK.
29:38I don't do nuts.
29:39For me, that was the worst thing that could have been put in front of me.
29:44I hope you feel really awful about it.
29:46I do feel really bad on it.
29:46I think you should as well, because it was really nice.
29:49I know, but I can't help being an awkward cow.
29:53Maybe the hopper's a bit...
29:56Yes.
29:58A bit too thick, but beautiful.
30:01Tastes absolutely beautiful.
30:04Yeah, all the hard things went really well,
30:06and then I think the hopper could have done better,
30:09because I think we were kind of lost focus by them.
30:11We were like...
30:12Yes, the hopper is thick, but I really like it.
30:14But I'm a massive fan of, like, the American-style pancakes,
30:18the big fluffy doughy pancakes.
30:21So, guys, anybody got any talents here?
30:24What's your talent?
30:25Kim's talent is being patient, putting up with you, really.
30:30Kim seems like the more reserved one out of the two,
30:33and I feel like she's the one that keeps them in tow
30:36and makes sure that he doesn't go too far off the tracks, maybe.
30:39But I'm going to play drums.
30:41OK.
30:41Can you?
30:43Territor and Sri Lankan drum.
30:44Oh!
30:45Have you got one nearby?
30:47Oh, no, it's here!
30:49Fancy that!
30:58Banging.
31:01I think you might win it.
31:02I think I'm going to go Sri Lanka.
31:04Yeah.
31:04Yeah.
31:05I don't know.
31:06I'm going to...
31:07You're going to give me the money, right?
31:08You're going to give me the money.
31:10Scores, please!
31:11The atmosphere was great.
31:13Conversation flowed all night, so there's a drink.
31:15And I think we'll give them a 19.
31:1619.
31:17That's what we're going to give them tonight.
31:19So, Rodrigo and Shammo, we're going to give you an amazing...
31:2419!
31:27My coconuts!
31:28So, the coconut tree net a massive bunch of scores,
31:32taking them into the lead with a whopping 38.
31:38It's the third and final day of the competition in and around Bristol,
31:43and we're heading to the village of Ost,
31:45to Rich and Kim's countryside pub, The Boar's Head.
31:48Last night was amazing, wasn't it?
31:51Food was absolutely beyond belief.
31:53It was really good.
31:54It was beautiful, wasn't it?
31:55The confidence and arrogance that we gained on Monday night
31:58has definitely been deplenished.
32:00Yeah.
32:00I would like to say we had a winning night.
32:03Yeah.
32:04Or at least close.
32:05You're in the lead for now.
32:07I think Rich is the chef.
32:09Almost.
32:10Today, Rich is going to be my little helper.
32:13Yeah, I am.
32:13Out of the three of us, I am the least experienced.
32:16I'm a local girl.
32:17I work at a local pub.
32:19That's all I've done.
32:21Do you know what I mean?
32:22But it works.
32:22It does work.
32:23It does work.
32:24So, what's your plan to wow them?
32:27Tonight, we're going to be delivering wholesome, hearty,
32:30locally sourced country food.
32:33On with the starter.
32:35Chorizo hash topped with a fried egg and parsnip crisps.
32:39That definitely sounds like that's up my street.
32:42Mm-hm.
32:43I think it's a safe starter.
32:45It's a safe starter, yeah.
32:46I'm feeling a bit more confident now.
32:49Cocky!
32:50It's a very popular dish in our menu.
32:53See if we can wow in with the first course.
32:55While Kim's left to mash the hash,
32:58Rich has donned his country garb to pick up the chorizo.
33:03Hola, girls!
33:04Yeah, they're from Bristol, not Spain.
33:06Dave!
33:07Yeah?
33:08Oh, that Dave.
33:09How you doing?
33:10Oh, Dave, we need your help.
33:12So, you're promising me this is the best one that you've got?
33:14Absolutely.
33:15Best in England.
33:16Dave, I'm going to keep you to that.
33:20Give us a hug.
33:21Yeah, not sure she's keen.
33:24Kim!
33:25Kim, bab!
33:26I've got the sausage you sent me out for.
33:28Hoping it'd take a bit longer, eh, Kim?
33:30So, how are you feeling today working with me in the kitchen?
33:33Always love working with you, Kim.
33:35Love being in the kitchen.
33:36I wonder if the feeling's mutual.
33:39Potatoes are mashed with parsley.
33:42Everything okay, Rich?
33:43Chef, do you want a bit...?
33:45Okay, I won't interfere.
33:47Best not to.
33:48In goes the chorizo, olive oil and then a taste test.
33:52That's really nice.
33:54The hash will be baked later.
33:57On to the main.
33:58Poached stuffed chicken breast with a thyme and white wine sauce,
34:01potatoes and veg.
34:04And that is something that I've done thousands of times.
34:09It's a very classic, that is.
34:11It's getting pub vibes, isn't it?
34:13Yeah.
34:14Blimey, you're not feeding the 5,000.
34:17We've always been known for big portions.
34:19We obviously like our food.
34:20I hope they're hungry.
34:22The chicken breast is bashed.
34:24That's it.
34:25Put some welly into it, Kim.
34:26Chicken breast can be dry.
34:28If you don't cook it properly, it can be nice and moist.
34:31That's definitely a challenge, yeah.
34:33To get the chicken breast right.
34:34The chicken and stuffing are rolled and will be poached later.
34:38Last to prep for the main, potatoes.
34:41Chunky spud slices are fried in olive oil.
34:44On goes stock and a dollop of wine.
34:46Then they're baked.
34:49So that just leaves dessert.
34:51Chocolate and brioche, bread and butter pudding
34:53with cream custard.
34:55Wow, that sounds delish already.
34:58This sounds very homely to me as well.
35:01Yep.
35:02Oh, it's our most popular dessert.
35:03It's our most popular, yeah.
35:05It is our most popular dessert.
35:06And a very decadent one.
35:09First job, buttering up the brioche.
35:12There's going to be a certain amount of nostalgia
35:14that comes along with this dish,
35:15which I'm really looking forward to.
35:17Cognac-soaked raisins are sprinkled onto the bread
35:20and covered with a custard cream sauce.
35:23Next on goes some sugar.
35:25Oh, good Lord, that is a lot.
35:27Kim, ten times more sugar than that.
35:30What?!
35:32Layers and layers of stodge.
35:34Love it, I love a bit of stodge.
35:36Yes, but there are limits.
35:38Melted chocolate gets poured on
35:39before one final layer of stodge.
35:43Can I lick the bowl now?
35:44Can I?
35:45Go on.
35:45Can you grab a spoon?
35:47Yeah, I've got a spoon.
35:50Cheeky!
35:51Lawful, eh?
35:52Ha!
35:53That's going to win.
35:54Give me a bite.
35:54That's going to win.
35:55That's going to win.
35:56The stodgy, sugary sweet will be baked tonight.
36:00Everything's going well today,
36:01but I'm definitely feeling the pressure.
36:04Come on, then, Bob.
36:05Let's go and get ready.
36:06Yeah, come on.
36:07Come on, then.
36:07If the chat and the banter and the personality
36:11and the evenings that we've had with them so far
36:14is matched with what they're going to do tonight,
36:16I definitely think that it's going to be a winning night, yeah.
36:19I think it's playing a bit too safe.
36:21I would like to see a bit more interesting stuff in them.
36:26First to arrive are Sebastian and Alex.
36:28Yeah.
36:29Hello!
36:30Alex!
36:31Sebastian, welcome to you!
36:33Hey!
36:34Look at that!
36:35That blazer is next level.
36:38This jacket only comes out on special occasions,
36:40such as Christmas, last Easter,
36:43and, of course, it's come out for this week.
36:45I was wrong.
36:46I thought it was going to be the other way round,
36:49but I'm pleasantly surprised.
36:51Kim was stood there in her chef white,
36:52so I thought, well, I've been proven wrong,
36:54but happily proven wrong.
36:56Very glad to have been.
36:56They thought the fat bloke was the chef here,
37:00and the thin one was the boss.
37:01Next up are the ones to beat,
37:03Rodrigo and Shamil.
37:04Yay!
37:06Yay!
37:07Yay!
37:08Very snazzy.
37:09So here's to a fantastic last night.
37:12Let's enjoy it.
37:12Let's just have a good time.
37:14Good luck to the winners.
37:15Cheers, guys.
37:16Cheers.
37:17Good luck.
37:18Coming up, a clucking cameo.
37:21Come on, we've got to get the mine done.
37:24And someone collects the cash.
37:27In third place, are you ready for this?
37:36It's the third and final night in and around Bristol,
37:40where professionals Rich and Kim from the Boar's Head
37:42are hoping they'll wow with their traditional pub food.
37:46The atmosphere is great, isn't it?
37:48Just like there's going to be a head of a party tonight, I think.
37:51That's how it feels.
37:52Yeah, it's all good.
37:53Yes.
37:54While Kim kicks things off in the kitchen, the boys peruse the poultry.
37:58Oh, look at them.
38:00Ooh.
38:02There are some chickens.
38:04Looking forward to the fried egg.
38:07So is my chicken.
38:09Here, moving on.
38:11With the eggs fried...
38:13Beautiful.
38:14..all that's left to do is plunge the parsnip crisps into hot oil
38:18and serve up the chorizo hash.
38:20Oh, looking lovely, chef.
38:23With a drizzle of parsley oil, it's ready.
38:25Chorizo hash topped with a fried egg and parsnip crisps.
38:31Service!
38:33Beautiful.
38:34Ooh.
38:35Tuck in, guys, enjoy.
38:40I like the hash brown.
38:42It's, like, soft in the middle and crispy on the outside.
38:46Perfect.
38:46It feels like mashed potato,
38:48but you've got that coarseness with it as well,
38:49which is really, really nice.
38:50Sebastian's comments, they really meant a lot, didn't they?
38:53Yeah.
38:53He was probably one of them that we were...
38:55Worried by.
38:56Yeah, because of his background.
38:58But I think we pulled it off.
39:00It started for me, hash brown, absolutely amazing.
39:03The pasta is crisp, I wasn't really sure,
39:05cos it wasn't crispy.
39:07No, I was very happy with them.
39:08They were how...
39:10Yeah, they were crispy, they were sweet.
39:12From a contented chef to a candid conversation.
39:15Someone bought a packet of chocolate-covered biscuits,
39:19wasn't it?
39:19They were on the side.
39:21So, yeah, so they got shared around,
39:22and someone said they couldn't possibly let that pass their lips.
39:26I could not possibly let one of those pass my lips.
39:28And I looked up and said,
39:30as you do, he's obviously lying, look at him.
39:33He is a fat.
39:35I did not say that!
39:37Blimey.
39:38Rich and Kim definitely have a good relationship.
39:41With the starter a smash hit, time for the next course.
39:45Kim, come on, we've got to get the main done.
39:48Oh, hello.
39:49Come on.
39:50Sorry.
39:51Ethel the chicken was definitely not hurt.
39:54No, she likes to do her little debuts now and again.
39:57Only when you make her.
39:59The veg is baked and fried,
40:00and with a completely different chicken poached,
40:03it's all loaded onto the plate.
40:05Here it is, poached, stuffed chicken breast,
40:08with a thyme and white wine sauce, potatoes and veg.
40:12Look at this.
40:14That smells absolutely amazing.
40:18You know, I've worked in up to three Michelin-style kitchens
40:20and this would be very worthy of being served in that kitchen.
40:24Oh, that's really kind.
40:25Like, seriously, that is really, really delicious.
40:28Yeah.
40:29I'm gobsmacked.
40:30You are, wouldn't you?
40:31I am absolutely gobsmacked.
40:33I honestly thought he'd just...
40:35I know that means being polite.
40:37He'd really be critical because of, obviously, all of his experience.
40:41And he wasn't.
40:42He loved it.
40:43Beautifully cooked, in my opinion.
40:46The stuffing inside the breast was absolutely...
40:49Fantastic.
40:49Yeah, fantastic, yeah.
40:52But I'll be honest, I'm not a fan of chicken breast, so it's not my kind of thing.
40:56No, that's fine.
40:57I like chicken on the bone, so that's probably the thing.
40:59Yeah, that's fine.
40:59Because I wouldn't eat chicken on a bone, I don't know about you.
41:01No, not really.
41:02But yeah, it went really well, we think.
41:05Yeah.
41:05And it seems the hosts aren't the only ones in high spirits.
41:09This is an old, old pub, and it must have been probably about four o'clock one morning,
41:15and I heard a chair being pulled across the bar floor.
41:20And the end chair at the table in the bar had moved about eight foot towards the snug area.
41:26Right.
41:27Time to go home.
41:28Right on the edge.
41:28This time, I'm in that case.
41:32All right.
41:32See you later.
41:34See you later.
41:35Yeah.
41:35I don't like ghosts.
41:37Aw, bless your nylon knickers.
41:39Aw, thanks, mate.
41:40I don't want to see ghosts.
41:42Yeah.
41:43But there's one behind you!
41:45Ha-ha-ha.
41:46Gotcha.
41:47With mixed reviews on the main, it's time to try and pull back some points with dessert.
41:52I think...
41:53Dessert's going to do it.
41:54..is going to be...
41:55Wow.
41:56Yeah.
41:56Yeah.
41:57Hopefully.
41:58I'm going to have the biggest spoon out of every one.
42:00Ha-ha!
42:01That's fine.
42:03Kim portions out the hefty puds into some fancy little bowls, and it's good to go.
42:08Chocolate and brioche bread-and-butter pudding with cream custard.
42:13Yeah.
42:14The satanas are soaked in cognac.
42:17Ooh!
42:19Matron!
42:20Ha-ha-ha!
42:21That is.
42:22That is.
42:23Ten out of ten, honestly.
42:25I will have ten of them.
42:26Good.
42:27That's good.
42:28Ten out of ten.
42:29Kim.
42:29Absolutely.
42:30Kim.
42:31Legend.
42:32The cognac and the raisins is a great addition.
42:36The entire night tonight I've been taking on a nostalgia trip from, like, growing up in the country.
42:41Yeah.
42:42This perfectly finishes it off.
42:44I think that was probably the best of all the courses that we did.
42:48Desserts, yeah.
42:49Final thoughts!
42:50First things first.
42:52I want the name and number of your tailor.
42:55LAUGHTER
42:56The biggest thing I've learned this week is maybe going back to my roots.
43:02I've taken a lot of technique and a lot of skill, but not maybe so much the soul.
43:07It is lovely to know that whether you're from a different culture or see things differently
43:14and have gone round the world, we all have the passion for what's on the plate
43:17and hopefully we've all inspired each other by that.
43:21Doesn't matter how smart you are and how clever you are with your cooking,
43:24sometimes it just takes simplicity as the key.
43:27And I think they executed that really well.
43:29Absolutely.
43:30Exceptionally.
43:30Say yes to the winners!
43:32To the winners!
43:33Rich and Kim need 39 or more to top the table.
43:38We're going to give them a 19.
43:42We're going to give...
43:43Hold it!
43:44Let's find out who's going to land the lolly!
43:47CHEERING AND APPLAUSE
43:50Whoa!
43:53So in third place, are you ready for this?
43:56Is the cloak and dagger, Alex and Sebastian.
44:00CHEERING AND APPLAUSE
44:03Second place...
44:06The Borsev Village Pub in Os, Rich and Kim, which means in first place,
44:10is the coconut tree, Shamal and Rodrigo!
44:14CHEERING AND APPLAUSE
44:16CHEERING AND APPLAUSE
44:18Well done, mate.
44:18Well done.
44:19Shamal and Rodrigo scored Rich and Kim 16, meaning a slam dunk for the Sri Lankan boys.
44:26No, really pleased to win, really, really happy.
44:28Yeah.
44:29I'm glad to push Sri Lankan the mat.
44:31Top three, baby.
44:33Top three.
44:33Top three.
44:35Knew we'd get it.
44:35I knew we'd get it.
44:36Top three.
44:39CHEERING AND APPLAUSE
44:39CHEERING AND APPLAUSE
44:56Don, don't, don't, don't, don't take my coconuts!
45:01Don't, don't, don't, don't take my coconuts!
45:06Don't, don't, don't
45:09Don't take my coconuts
45:11Don't, don't, don't
45:14Don't take my coconut
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