- 2 hours ago
Category
📺
TVTranscript
00:00Quack, quack, quack, quack, quack, quack, quack, quack.
00:02Take three restaurants.
00:04Cheers! Thank you, thank you.
00:07All experts in culinary creations.
00:10Yes! Yes!
00:13Throw in three fantastic courses.
00:16Where's the dinner, Winston? Hiya!
00:18And get them to score in secret.
00:22Oh!
00:23On today's show.
00:26Cinch suppers.
00:27I'm not happy with the way that they've come out.
00:30The steak is all burnt at the bottom.
00:33And inadequate etiquette, so what you're saying is I haven't brought her up properly.
00:37We're not sat in a cafe on M62.
00:40As these competitive cooks go head-to-head to win a £1,000 prize.
00:45It actually keeps you regular, if you know what I mean.
00:55This week our professionals competition is in West Yorkshire, where you'll find the highest concentration of Michelin-starred restaurants and
01:03gastropubs outside of that there London.
01:06Two beef and two pork.
01:07OK. Thank you.
01:08Have some gravy and Yorkshire's.
01:10And looking to notch up a win by the end of the week at our first duo.
01:14Front of house manager Richard and chef patron John of the Quarry restaurant and bar.
01:19There it is.
01:20What we're all about is classic British food, cooked freshly, locally sourced and served with friendly people.
01:27Happy birthday.
01:28Hope you enjoy yourself.
01:29I'll let you settle in and we're going to come back to you.
01:31Having worked together 20 years ago, the duo recently reunited to run the restaurant together.
01:37Any big enough for you?
01:38Yeah.
01:38Big as always better.
01:40We respect each other.
01:41We love each other.
01:42Yeah.
01:42But he bloody annoys me sometimes.
01:44And he drives me insane.
01:45Woo!
01:46Get off.
01:47He is hoping they'll show a united front in the kitchen as for one day only Richard's been recruited to
01:52help out.
01:53Needs to be focused and listen to clear instruction.
01:56Listen to the audio.
01:57I'll show him what needs to be done as well.
01:59Right.
01:59Are you ready?
02:00I'm ready.
02:00Are you ready?
02:01Come on then.
02:02First thing on offer is a British classic.
02:05Good old sticky toffee pudding.
02:09I want the sticky toffee pudding as sticky as possible.
02:14How sticky exactly?
02:16As sticky as Gorilla Glue I think.
02:20Now that is sticky.
02:22Meet chef Kenny and manager Winston from Japanese restaurant and karaoke bar Bento.
02:28The reason they come to Bento is because of me and Kenny's always here.
02:32It's a big draw but possibly also to sample your selection of authentic Japanese street food and drink.
02:37All of it served with a smile.
02:40Here's your starter.
02:41Enjoy it.
02:42We like to smile and be happy every day.
02:46Okay nice.
02:47Let's get that on the table.
02:48That's the first impression you'll get from us isn't it Winston?
02:52Absolutely.
02:53Come on give us your best smile then.
02:57There you go.
02:59Under John's beady eye Richard kicks off the pudding batter.
03:02I've just got eggshell in it.
03:04Do you know the best way to get eggshell out is by using the other half of the eggshell?
03:07I don't put it in first place.
03:11Next stewed figs are blitzed and Richard buns them in the mixer.
03:15Can you get in the bowl please?
03:16I want to lick it.
03:17No you can't lick it.
03:18Why?
03:19How old do you think you are?
03:20You're not seven.
03:22Spoil sport.
03:24In go flour and eggs and the batter gets a good churn.
03:27Smashing John.
03:28Smashing.
03:29Wash up.
03:30Alright.
03:31Do as you're told Richard.
03:32You finish your tea John.
03:36Butterfingers.
03:36Hey.
03:37Look at that John.
03:38Next Richard fills ramekins with the figgy batter.
03:42A piping bag would have been better FYI.
03:45Alright.
03:45You're making a mess aren't you?
03:46Okay you do it.
03:47You do it gently.
03:49I do everything gently.
03:50It smells really good though and we'll give you that.
03:53Yeah.
03:53Rick we need to get these in the oven.
03:54John will sticky up his pods later with a butterscotch sauce.
03:58On to the main.
04:00Sea bass with a chilli parmesan and spinach sauce.
04:04Sea bass is a fish.
04:06Okay.
04:07We all know.
04:08What's sea bass?
04:10Fish.
04:11Ring any bells?
04:14We do sea bass here sometimes you've had sea bass.
04:17No.
04:18You ever think.
04:20Oh that's a charming white glass is that.
04:22Oh they're very clean.
04:23Well done.
04:24Meet our final double act of the week.
04:26Landlady of the West End house pub Tammy and her daughter Holly.
04:30There's no airs of graces.
04:32It's down to earth.
04:33It's not trying to be something that it's not.
04:37Yeah what you see is what you get really isn't it.
04:38So that's the best thing about it.
04:41Have you put the potatoes on?
04:42Yep.
04:42Potatoes are on.
04:43Alright I'm just asking.
04:45Food's traditional English grub.
04:47Belly busting.
04:48That's what it is.
04:49Are you keeping alright?
04:51I am.
04:51I'm fine.
04:51Oh god.
04:52Come here.
04:53Yep.
04:53I love the community.
04:54I love the pub.
04:55I know everybody.
04:56And what do you like Holly?
04:58I love the free drinks and the free food.
05:01Fair dues.
05:04Last orders please.
05:06Back with the boys and it's all about the bass.
05:09So I've taken the guts out for you already.
05:12So don't you like.
05:13It stinks.
05:15It does it.
05:15It's fresh.
05:16It stinks.
05:18So find the bone.
05:19A bit crunching.
05:21They're going for a quite safe option really.
05:23It is yeah.
05:24Yeah.
05:25I can't see much going wrong with that.
05:26Can't make for tonight.
05:27I'm happy now.
05:28Yeah.
05:30There are some little fine bones.
05:32Can you get the tweezers?
05:34Use the tweezers.
05:35Pluck it like you do your eyebrows.
05:36I don't pluck my eyebrows.
05:38Who are you kidding?
05:38I don't pluck my eyebrows.
05:39No honestly I've never pluck my eyebrows.
05:41Yeah sure you don't.
05:44Fish filleted.
05:45It'll be pan fried tonight and dished up with a cheesy spinach sauce.
05:49Any good?
05:50Oh that's banging.
05:52They're also serving crushed new potatoes.
05:55Are you counting these?
05:56Counting them for what?
05:57Portion control.
05:58Meanie.
06:00Count.
06:01Just the starter left now.
06:03Chicken and chorizo skewers.
06:06It's a quite simple dish really isn't it?
06:09Ah well I make it.
06:10I can make it all myself.
06:12I would like to see how they can pull it off tonight to be honest.
06:16Chorizo.
06:16I need it half inch thick.
06:18Do you know what half an inch looks like?
06:20You should know how thick an half an inch is.
06:22Yes thank you Richard.
06:24The chunky chicken's marinated in oil and garlic.
06:27Pretty simple I think I could do that.
06:30Do it in your sleep.
06:31Yeah fairly easily whip one of them up.
06:35Yeah that's raw.
06:36It's raw it's not cooked.
06:38Yeah okay yeah.
06:41Every day is a school day with John.
06:43Isn't it sir?
06:44It is sir.
06:45I'm losing the will now.
06:47Okay is that enough?
06:47Do you want me to do the last one?
06:48Yes please.
06:48Yeah.
06:49God almighty.
06:50Part timer.
06:51The meaty sticks will be griddled tonight so that's all they can do for now.
06:56Shall we hug it out?
06:57Shall we hug it out?
06:58Go on.
06:58Smell that.
06:59Fish.
07:02Cheers.
07:03Off your pop and please get a shower.
07:05It's not scaring me as it should do.
07:09No it's not really mind blowing.
07:12Sounds like the whole menu from a supermarket really.
07:15Exactly yes.
07:18That's a bit harsh.
07:20This looks very nice doesn't it?
07:22First to the soiree it's Tammy and daughter Holly from West End House.
07:28It's very nice.
07:29Hi.
07:30Hello there.
07:30Hi there how are you?
07:31Hello are you all right?
07:33I'm Richard.
07:33Hi nice to meet you Tammy.
07:35Hi Tammy I'm John.
07:36Hi John I'm Holly.
07:37Holly nice to meet you Richard.
07:38Are you both related?
07:39Yeah.
07:40Okay mother and daughter.
07:42I think you meant sisters didn't you?
07:43I did yeah.
07:45Smoothie.
07:45I hope the next two are fellas.
07:48Will these two do?
07:50It's Kenny and Winston from Bento.
07:53Wow.
07:54Nice place.
07:55Hi hello.
07:56Are you okay?
07:57How are you?
07:58Hello.
07:59Hi I'm Rick.
08:00Hi Rick.
08:01Nice to meet you.
08:01I'm Kenny.
08:02Nice to meet you.
08:02Nice to meet you.
08:03How are you?
08:04Nice to meet you.
08:06I'm Kenny.
08:07Nice to meet you.
08:08The party begin.
08:09Thank you very much.
08:10Yeah absolutely.
08:12Cheers everyone.
08:12Thank you so much.
08:14Nice to meet you.
08:15Cheers.
08:16Coming up.
08:17Clumsy comments.
08:18How old do we think mum is?
08:2048, 49.
08:22What?
08:23Oh really?
08:23Even if they look 50, just say they look 30.
08:26And spirit shenanigans.
08:29Muriel!
08:32A little bit weird caramel.
08:43It's the first night of our professionals competition in West Yorkshire where the quarries John
08:48and Richard are hoping to beat two rival duos to a £1,000 prize.
08:52So what's with the rhubarb on the table then?
08:55So obviously we're in Wakefield which is part of the rhubarb triangle and talking rhubarb we
09:01have a very special guest, the one and only Ruby rhubarb.
09:05No way!
09:08That's more like it!
09:10I'm Ruby rhubarb, world famous round these here parts for my knowledge of rhubarb.
09:15She is massive in Wakefield, massive.
09:18It's like looking in a mirror.
09:20It really is.
09:21I felt like I was supposed to know who it was.
09:24Oh yeah, damn Ruby rhubarb.
09:26Yeah, yeah, yeah.
09:27Know who that is.
09:27Now the other interesting fact about rhubarb is it actually keeps you regular.
09:33If you know what I mean.
09:35I genuinely don't like clown sort of type of people.
09:39Oh Winston, you do look regular.
09:42I always look like regular.
09:44I always like to be regular.
09:45I just personally don't like that sort of act so...
09:48Totally agree.
09:50Yeah.
09:50Luckily for you it's time to ditch the dame as the quarry boys get cracking with the starter.
09:55Don't let them stick.
09:57They're not sticking.
09:58The kebabs are daintily placed on seasonal leaves and it's good to go.
10:03Oh it looks great.
10:05Lovely.
10:06Chicken and chorizo skewers with harissa yoghurt and olives.
10:10Tuck in.
10:13Wow.
10:14Do I just pick it up with my hands and just go straight in?
10:17You can eat it.
10:18You can eat it however you want.
10:22The chorizo is homemade right?
10:25The chorizo is a Spanish chorizo but I'm not aware of anywhere in York should make chorizo so...
10:31Yeah.
10:32Just what I'd ask.
10:35How is it girls?
10:36I love it.
10:37You okay?
10:37You like it?
10:38Yeah.
10:38It's quite filling.
10:39Big pieces of meat so...
10:42I like my meat really.
10:43It was a filling starter but it was pretty chunky meat wasn't it?
10:49It was pretty hearty.
10:49For one person it's like perfect.
10:51For another person it's like too much and it's always like...
10:54Yeah it's down to people's preference.
10:55Depends what sort of target you want to go for I suppose.
10:58If you want to go for like more fine dining type I would say yeah.
11:02Call it smaller peas.
11:04He mentioned going fine dining.
11:06We've never professed to be fine dining.
11:08You know we're a Yorkshire family restaurant that has wholesome food.
11:12Better than what I imagined.
11:14So yeah it's not bad overall.
11:17Starter scoffed.
11:19Time for John to wow with a lecture in local history.
11:22Horbury Bridge is famous for...
11:24I don't know if you've heard Onward Christian Soldiers song.
11:26Him actually.
11:28They used to sing it walking up the hill.
11:29And they used to stop off here for refreshments.
11:32Really?
11:32Go on give us a burst then.
11:34Onwards Christian Soldiers marching on to war.
11:40Tune!
11:40When John was doing his song it did feel like I sat back in assembly.
11:45The song that they sung I have not got a clue about it.
11:48I don't even follow the charts to be honest.
11:51To be fair it was a bit of a one hit wonder.
11:53That's the first time I've ever had that starter so I'm really impressed.
11:56So well done.
11:56Yeah I enjoy that too.
11:58And we've got the table to relax so I'm with the main course.
12:01Smashing.
12:03With sea bass cooked very quickly within two minutes.
12:06So high heat, a bit of butter.
12:09It's perfect.
12:10Guys how long is it going to be?
12:11Three minutes.
12:12Okay good.
12:12The fillets are straddled over spuds.
12:15All good.
12:16And with veg and a saucy drizzle the dish is ready for the table.
12:20Service.
12:21Sea bass with a chilli, parmesan and spinach sauce.
12:25Crushed new potatoes, seasonal greens and a parmesan crisp.
12:31Wow.
12:32Oh wow.
12:33Look at that.
12:36You guys enjoy.
12:38Bon appetit.
12:38I think so far I'm impressed.
12:47It's actually a good combination.
12:48You know the cheesy sauce and the vegetables.
12:51And I quite like the sea bass.
12:52It's not too heavy.
12:53I would say it is a tiny little bit fishery.
12:58Fishery?
12:59Is the fish fishy coming?
13:02So yeah no it's fresh fresh in so it should be yeah.
13:05Nice.
13:06Him telling me you know fish was a bit fishy was still confused with that.
13:11Erm.
13:12But yeah it's fish.
13:14Well you wouldn't want it to taste the cheese would you?
13:16No.
13:17The skin could have been a little bit crispier but apart from that you guys done a good job.
13:21Excellent.
13:22Kenny's still being a bit picky.
13:25I think Kenny's the like big chef of the group.
13:28Time for a quick game of how old is my mum.
13:31Always a winner.
13:32Right so how old do we think mum is?
13:35Be honest though.
13:35Don't tell any lies.
13:36OK.
13:37Come right out with it.
13:38I think maybe 46.
13:40Probably go a bit higher.
13:41That's not a good idea.
13:45Just to 48, 49.
13:47What?
13:48Oh really?
13:49Oh.
13:50You were warned.
13:51I'm 46 you were back on.
13:52Oh well good with you.
13:54Good girl.
13:55Good girl.
13:56I was only two years out but er noted.
14:00Ah well.
14:01Get over it.
14:03Not that big of a deal.
14:05Yeah I know.
14:06I'll forgive him.
14:09We'll see how we go.
14:10I'm not convinced.
14:11If I were John next time even if they look 50 just say they look 50.
14:17Just keep them sweet and happy.
14:19Well it's one approach I suppose.
14:20So I treat myself for my 40th birthday a couple of years ago and I used to be kind of
14:24bold.
14:25So I had myself a little hair transplant.
14:27Is it like me?
14:28Do you know something?
14:29My hair like kind of similar.
14:30It was yeah.
14:32If you don't mind can I come around to have a look at your lovely hair?
14:35You want to have a look at my hair?
14:36Yeah.
14:37All right.
14:37Just don't pull it out.
14:39Can I touch your hair?
14:40Is that what I mean?
14:41If you want to touch me you can do.
14:43Put the fingers straight over.
14:44Wow.
14:46That's great.
14:47I feel like I have to get you guys a room or something.
14:54Everyone's in like a good mood.
14:55I think everyone's having a nice night.
14:56I saw a lot of clear plates.
14:58I think we're doing a good job and I think yeah I think we could win this.
15:01Steady tiger.
15:02There's still dessert to go.
15:04So pleased with these.
15:05John drizzles the puds with butterscotch sauce.
15:08OK get the ice cream on.
15:10Onto the breadcrumbs.
15:11This looks amazing and it's good to go.
15:14Sticky toffee pudding with ice cream and a swanky caramel sugary thingy.
15:21Well it looks amazing.
15:23I must admit.
15:26Has the pudding been kept warm for a bit?
15:29Been held yeah.
15:30Yeah because it's dried out a little bit.
15:31I know.
15:32It is what it is.
15:34Yeah I know.
15:35The outside were a bit crispy.
15:37I would have liked it a bit more light and fluffy.
15:40I thought that the sticky toffee pudding was really nice actually.
15:44And there wasn't too much sauce.
15:46I just think it was a bit too big.
15:48I think the presentation was fantastic.
15:50I don't think we had anything to feel worried about.
15:53Pud polished off.
15:54There's one final guest to introduce.
15:57Ever since I've started there's always been stories of a ghost here.
16:00And so I've named her Muriel.
16:02And there's just this really kind of airy uncomfortableness.
16:06Shall we go over and see if she's in?
16:07Yeah let's.
16:09It's just this area.
16:10It's just like really really cold.
16:12And then it's just this weird kind of.
16:14I don't know.
16:15Just this airiness.
16:15It's a bit chilly here isn't it?
16:16When we were walking to where she was.
16:19Supposedly.
16:20It did get a little bit colder.
16:22Muriel!
16:26How did you tip to that?
16:28A little bit where you came out.
16:30It could have been a lot worse.
16:32I definitely think we've done the best we could do.
16:35I know they've enjoyed it.
16:37The empty plates.
16:38They've demonstrated that.
16:39Scores out of 20 please.
16:41We've had a great night.
16:42We've really enjoyed it.
16:43Good horse.
16:44Good food.
16:44Good company.
16:46So we're going to give Richard and John...
16:4918.
16:4918.
16:50The only thing that let me down was the dessert.
16:53When we were eating was the starter.
16:55For that reason we're giving Richard and John...
16:5815.
17:00So Richard and John's best of British Beano earns them a very respectable 33 points out of 40.
17:11It's day two and the turn of bento's Kenny and Winston to host.
17:15And after last night they might have to up their game.
17:18I thought our night was...
17:20It were amazing.
17:21I think we've definitely got it in the bag.
17:22The bar's been set I reckon.
17:24We're fine.
17:25We're comfortable.
17:25We're going to pull it off.
17:26We never could complain about these dishes.
17:28Yeah.
17:28So...
17:29Confident.
17:30First up on their menu of authentic Japanese street food is the starter.
17:35Salmon Okonomiyaki.
17:38I think that sounds Japanese.
17:41Basically it's a Japanese street food type of pancake.
17:45Which is very traditional in Japan.
17:48Give that man a prize.
17:50Salmon.
17:50What about it?
17:52Don't like salmon.
17:53Not even a little bit?
17:54At all.
17:55Oh dear.
17:56The salmon's that fresh from this morning.
17:59That is practically still moving you know.
18:02If it is a sushi star it'd be good.
18:04Yeah.
18:04I like raw fish.
18:06It won't be raw for long.
18:08We'll put the lid back on.
18:10Once poached the fillets are flaked.
18:13Mmm.
18:14That's perfect.
18:15That's nice.
18:15Next job.
18:17Pancake batter and Kenny's got a tip.
18:20Our top secret of making the light and fluffy pancake is using the sparkling water.
18:28Not much of a secret now.
18:30Right.
18:31I think it's the perfect texture now.
18:33Let's put it in the fridge.
18:35Ready for tonight.
18:36See you later.
18:37The salmon along with shredded cabbage will be added to the batter mix when the pancakes
18:42are cooked tonight.
18:44On to the main.
18:46Miso duck.
18:48So what's duck like mum?
18:50Well I'd say more like pigeon than it is like chicken.
18:53So I'd say it's a cross somewhere in between chicken and pigeon.
18:57Think chidgin.
19:00Duck can be a hard dish to cook depending on the amount of fat it's got on there.
19:05We need to reduce some of the fat so it's not over fatty.
19:09The duck will be pan fried tonight and served with miso and teriyaki sauce.
19:14Perfect.
19:16I'm kind of curious to see if there's anything else on the plate because it sounds quite basic.
19:20Am I getting any veggies?
19:21That's what I want to know.
19:22I want me veggies.
19:23To satiate John's roughage needs there'll be green beans.
19:27Bigger's the better.
19:29King oyster mushrooms and sweet potato mash.
19:33Oh!
19:36Oh, Winston you wag.
19:40Last up, pud.
19:41Matcha mousse with ume wine raindrop cake.
19:45I know what a mousse is but not matcha mousse.
19:49Matcha powder is basically the Japanese green tea in a powder form.
19:54The tea powder is mixed with milk then added to a sour cream and cream cheese mix.
19:59Is that nice Winston?
20:01Perfect.
20:03That goes on to a biscuit base and it's in to chill.
20:06The mousse will be served with raindrop cake which is a plum wine flavoured jelly.
20:12We've got everything ready.
20:13I cannot wait for tonight now.
20:15There we go.
20:17Woo!
20:18I don't feel that this is competition for us.
20:20You're either going to love it or you hate it.
20:22But I don't feel that we need to be worried.
20:24I'm not worried.
20:25No?
20:26So I think I'm excited for this tonight because a lot of it seems like something I've never had before.
20:31So I'm really always eager to try new things.
20:34Japanese food.
20:36Ah!
20:36I thought so.
20:38First up it's current leaders John and Richard.
20:41Hi!
20:42How are you?
20:43How are you?
20:44How are you?
20:44Nice to see you everyone.
20:46Good to see you again.
20:47How are you doing?
20:48Nice.
20:49Lovely.
20:50There you go gents.
20:51Thank you so much.
20:53Gentlemen, welcome to our restaurant tonight.
20:56You're going to have the best meal of the week tonight.
20:59I think you might find that last night's was the best meal of the week.
21:01Oh!
21:02You never know.
21:03We'll have to wait.
21:06Last in.
21:07Oh god we've got to the wrong place.
21:09Almost.
21:10It's Tammy and Holly.
21:12It's this one.
21:13Hey!
21:14Welcome to the restaurant.
21:17Hello Tammy and Holly and Holly.
21:18There you go.
21:19Thank you very much.
21:20We made it extra strong for you.
21:23So in Japan, instead of we say cheers, we say kombai.
21:28Kombai.
21:29Kombai.
21:30Kombai.
21:30It's been cheers.
21:32Shall we do that together?
21:33Yes.
21:34Three, two, one.
21:36Kombai!
21:38And in Yorkshire, we say ayo!
21:41Ayo!
21:43Ayo!
21:43Ayo!
21:44Coming up.
21:45There we go.
21:46Luscious locks.
21:47To be honest, I think the wig quite suits you.
21:50100%.
21:51I think so.
21:51Ha ha ha ha ha ha ha ha ha.
21:53And car crash karaoke.
21:56Imagine tamba time!
21:59If I'm going to go in, I'm going to go in deep.
22:08It's night two in West Yorkshire.
22:11Kombai!
22:13Where hosts Winston and Kenny of Bento are hoping their Japanese junket will bag them approximately
22:19161,573 yen, which is £1,000.
22:25Shall we get you seated and let's get the starter on the go?
22:29Sounds good.
22:30Nice.
22:31There we go.
22:32So I think we're going to smash it tonight, aren't we, bro?
22:35We've got confidence.
22:36Let's give it up to us, bro.
22:38Kenny kicks off by re-fluffing his pancake batter.
22:41So this bowl of batter is the best batter you'll ever get.
22:44Well, they do say better butter makes a bit of batter better.
22:48You wouldn't get a better butter than that.
22:50Flaked salmon is added to shredded cabbage.
22:53Oh, looking nice, looking nice.
22:55And on goes the batter.
22:57The food on me, Winston.
22:58I will say both.
23:00After a quick sizzle, then a fancy drizzle, it's time for a sprinkle of Japanese spice.
23:05Oh, looking good, Kenny.
23:06Yes.
23:06Almost done.
23:07Can't wait to serve it.
23:08Let's get it to the table.
23:10With a dried fish topping, it's good to go.
23:13After a quick snap, of course.
23:15You look amazing.
23:16I mean, the food looks amazing.
23:17Aw.
23:18Nice.
23:19With a pinch of pickled ginger, salmon economy yaki is served.
23:25Mmm.
23:27Wow.
23:28So the flakes on top, what are they?
23:30So the flakes on the top, which is called Fitto, which is the dry paste from Japan.
23:36You like it?
23:37I don't usually go for salmon.
23:38It's not my least favourite, but it's not my favourite, but I'm actually really enjoying it.
23:42Awesome.
23:43It's right up my street.
23:44I love this kind of food.
23:46Awesome.
23:46So it's really, really nice.
23:47I probably would want, as a starter, maybe half the size.
23:49I don't like salmon.
23:51Oh.
23:51I don't like salmon.
23:52But actually, actually, I quite like this.
23:56This is pretty good.
23:56Yeah.
23:57Is it stem ginger that's on the top with the...
24:00Do you mean the red bit?
24:01The red bit, yeah.
24:02Yeah, yeah.
24:02That really enhances the salmon flavour.
24:05The elements of it's very good.
24:06Awesome.
24:07It's just the batter mix I'm struggling with.
24:09No problem, no problem.
24:10And I'll be honest about, I won't be able to finish it because...
24:12No, it's fine.
24:13Absolutely fine.
24:13The Japanese culture, a lot of the time we share our food.
24:17So, sometimes they might buy this one starter and share between two of you.
24:22So that's why we make the portion size with this.
24:25Back at the table, Richard's sharing his pet peeve.
24:27Do you know what really, really winds me up at our restaurant, certainly, is parents
24:33that haven't taught the children how to hold a knife and fork?
24:35What about how Holly's left a knife and fork crossed instead of...
24:38Like, literally, that is, yeah.
24:40That must be really annoying.
24:41It would bother me.
24:41I don't know.
24:42I don't want to be rude.
24:43So what you're saying is I haven't brought her up.
24:44You've not brought her up, though.
24:46I might have to give the authorities a call.
24:49Right.
24:50That's not a happy face.
24:52Sort it out, Holly.
24:55That's it.
24:55That's it.
24:55I definitely will be thinking about that every time I go somewhere to eat
24:58and just see how it offends everyone else.
25:01You know, a 20-year-old, she should know how to place a knife and fork
25:05after she's eaten.
25:06You know, we're not sat in a cafe on M62.
25:08Oh!
25:10In the kitchen, Kenny's on duck duty.
25:13Duck.
25:14Quack, quack, quack, quack, quack.
25:15He's quackers.
25:16I'm so sorry.
25:17Where's the dinner, Winston?
25:19Come on.
25:20Hiya!
25:22I want to speak to the manager.
25:24It's his day of today, sorry.
25:26Oh, typical.
25:28Mash, mushrooms and greens are plated and the duck's done.
25:32It's called for perfection.
25:33I can't be any more pleased.
25:35With a final drizzle of sauce, it's ready.
25:38Miso duck with sweet potato mash.
25:42Perfect.
25:44We serve it for this teriyaki sauce.
25:46Perfect.
25:47Lovely.
25:48I hope you all enjoy.
25:51Let's get tough in.
25:52Thank you so much.
25:55Oh!
25:56Whoopsie!
25:56The Miso paste and the sauce, Miso sauce, what's the key ingredient in that?
26:01Every meal that came out, John asked lots of questions about it.
26:07With the balance of it being very sweet, is that something how you serve it all the time?
26:12It's definitely put me on edge tomorrow night.
26:14I just feel like I'm going to be like, will you stop asking me questions, John?
26:18Just get it down your trap.
26:21The duck breast actually was cooked perfectly.
26:25But however, I did find the sauce, the teriyaki sauce and the sweet potato made it too sweet for me.
26:31This is my first time having duck.
26:34Definitely won't be the last after this one.
26:35It's absolutely gorgeous.
26:37I can't pick a fault with it.
26:40I'm blown out of the water with it.
26:41Yeah, I loved it.
26:42I could have eaten everybody's, to be fair.
26:45The main cause, I thought it went really well, just as I hoped.
26:50The main important part is the duck cooked to perfection.
26:55And I think I achieved that today.
26:57Can you remember last night when we were talking about what I bought myself for my 40th?
27:01The hair transplant.
27:02Oh!
27:03So this is just to keep you going until you can get to Istanbul.
27:06Let's see what it is!
27:13That's lovely.
27:14It's going to look even better than mine.
27:17Look at that.
27:18Nice little hair.
27:20There we go.
27:23It really suits you.
27:24It really suits you.
27:26To be honest, I think the wig quite suits you.
27:30Really?
27:31Yeah, 100%.
27:32I think so.
27:33Just keep away from naked flames.
27:36Time for a sing song in the karaoke room.
27:40Take it away, guys.
27:42If I can turn back time.
27:46If I can find a way.
27:49I think Richard's so talented in so many ways.
27:53Oh, yes.
27:53And you love me, love me like you do.
27:58He can sing.
28:00He can dance.
28:01He can dance.
28:01He can dance.
28:02Maybe he needs to think about his new career.
28:04He's not the only one.
28:06He can dance.
28:07He can dance.
28:08Turn back time!
28:11Oh, baby!
28:14Oh, baby!
28:14Oh, baby!
28:15Oh, baby!
28:16It's like shares in the room.
28:18You stole the show, didn't you?
28:19And I went.
28:20I thought, right?
28:20I'm going to be hearing that in the shower tomorrow.
28:22I'm going to go in.
28:22If I'm going to go in, I'm going to go in deep.
28:24You certainly did that.
28:26Woo!
28:27Really opened them all up.
28:29Yeah.
28:29And see the fun side of them.
28:31Really proud of them.
28:32That was hilarious.
28:35So, only the dessert need to go now.
28:38And I think they will love it.
28:41Yeah, I'm sure they will.
28:43Fingers crossed.
28:44It's matcha mousse with ume wine raindrop cake.
28:50I've never seen anything like this before.
28:52It looks really nice.
28:53Thank you very much.
28:57So, I'm a really big fan of this.
29:00I think the texture's really nice.
29:01I really like it.
29:02It felt really smooth.
29:04It was easy to eat.
29:05It's just a nice way to end the night.
29:08Yeah.
29:09So, in Japan, after we finish the meal for the night,
29:14we will say,
29:17Bro, I think we pulled it off tonight.
29:23Nice.
29:24Yeah.
29:26We've done it.
29:27Right.
29:27Well, as they say in Japan,
29:28and screw up on a gausha mouse.
29:30Scores, please.
29:31We had a really fun night tonight.
29:33But a few points on the food let them down.
29:36And for that reason,
29:37we're giving Kenny and Winston...
29:4015.
29:4015.
29:41Really good night.
29:42So, we're going to give Kenny and Winston...
29:4418.
29:45With 33 points, the Bento Boys prove big in Japan and go into joint first place.
29:52Oh, you're big in Japan.
29:58It's the final day of the competition and at the West End House pub, Tammy and Holly are feeling upbeat
30:04about tonight's shindig.
30:06I think we've got a good chance of winning because we always, even before this, we always feel like we're
30:11winning.
30:12I'd say I'll cook him almost ten out of ten.
30:14Really?
30:15I'd give myself a nine because I'm not big-headed.
30:18Just modest, eh?
30:19Well, you're not the only one who's feeling chipper.
30:22I'm very confident the boys did a great job last night, but I still think we've pipped them.
30:27After last night's performance, I think we really have got a good chance of winning this competition.
30:33What do you think, Winston?
30:34Well, we need to see what happened tonight.
30:36So, ladies, what's the plan to bag the booty?
30:39We're trying to do good home-cooked food.
30:42British food that everybody loves, that everyone knows.
30:45Big portions.
30:46Massive portions, but we're trying to do it. We'll do it right.
30:49Stretchy pants tonight, then.
30:51Their first belly-busting British classic is French onion soup.
30:55Well, that's not very British.
30:58Very British.
31:00But that is the French onion soup.
31:02Yeah.
31:02I can't say it's British.
31:03It is still British.
31:05Really?
31:05Trust me.
31:05Don't, he's lying.
31:07That's a hard, hard soup to do.
31:10Yeah.
31:10French onion, to do it well.
31:12First step, onion prep.
31:14In goes the onions.
31:16Woo!
31:16Yeah, there's plenty of onion there.
31:18And a big knob of butter.
31:20We don't count calories in this kitchen.
31:23Un petit soupçon of brown sugar.
31:25And for that authentic touch...
31:27We're going to put some of this nice cognac in there.
31:29Oh, très bien.
31:31Oh, yeah.
31:32I'm just going to put a bit of garlic in there, Hol.
31:35Yep.
31:36C'est bon.
31:37Oh.
31:40Magnifique.
31:40Oh, my God.
31:41To cater for non-beef-eating Winston, they're using veg stock.
31:45Here it goes.
31:46Right, I'm going to put the lid on now, cos that's done.
31:48They'll serve the soup with cheesy croutons made fresh tonight.
31:52The main's next.
31:54Now you're talking a good old British classic, steak and ale pie.
31:59We do a version of that.
32:00Yeah.
32:01And I tell you now, it wouldn't be as good as ours.
32:03I don't think so.
32:04It's very basic.
32:06Is it?
32:07Yeah, it's not a wow factor, is it?
32:09Yeah.
32:10Tammy sweats onions.
32:12That's garlic.
32:14Chucks in half a cow.
32:16Beef bouillon.
32:17And a bucket of best-bitten.
32:19Just get it in there.
32:20Get it blacked in.
32:21Good, innit?
32:23Colinder.
32:23Meanwhile, Holly's given the important job of washing mushrooms.
32:27Just give it a quick rinse under the cold-water tap.
32:30Right, is the cold one the blue tap, Mum?
32:32This bodes well.
32:33Yep.
32:34If she doesn't know what the cold-water tap is already,
32:36then God knows how the day's going to unfold.
32:38The youth of today, eh?
32:41So, yeah, we'll just leave that for another 15, 20 minutes,
32:44and then we'll pour it into the bowls that we're going to use,
32:47like the pie dishes,
32:48and then we'll put the pastry on top and bake it in the oven.
32:52Winston's having a lamb and mint sauce roast instead,
32:55and both mains will be served with mash and veg.
32:58Finally, it's on to dessert.
33:00Apple crumble with custard.
33:02I think you're going to have to have your 3 o'clock nanny nap tomorrow.
33:05I think I will.
33:05We're going after all that.
33:06Burn it all off.
33:07Definitely the gym for me after this.
33:09Yeah, I hope there's enough apples.
33:11Oh, well, if we haven't, it's tough.
33:13We can always do small restaurant portions.
33:15No, no, no, we do big portions.
33:17But the apple crumble are expecting,
33:20hopefully they're putting some cinnamon.
33:22Fear not, Winston, they are as well as...
33:25Just a little pinchy.
33:27Hang on, what's that?
33:28That is not sugar.
33:29What was it, then?
33:30Is it salt?
33:32It's salt.
33:34Don't look at me.
33:35It's not going to kill anyone, is it?
33:37Oh, that's all right, then.
33:38Right, so now we're going to put some sugar on it all.
33:41Definitely sugar.
33:42A little bit more full-foot devil.
33:44The slightly salty apples are topped with crumble mix.
33:47There's a final sprinkle of brown sugar.
33:49Just stick the whole thing in, then.
33:51And it's in to bake.
33:54For the dessert, I would want a nice, smooth, homemade custard.
33:58I never normally make custard myself.
34:00I always get one of my staff to do that for me.
34:02It's ages since I make it.
34:04It looks like custard.
34:06It smells like custard.
34:07All good signs, but does it taste like custard?
34:11Nope.
34:12Happy with that?
34:13Yes!
34:14Yes!
34:16I did it!
34:16I did it!
34:17I did it!
34:18I did it!
34:19I did it!
34:21Blimey!
34:22Who'd have thought custard was that exciting?
34:27I did it!
34:27I did it!
34:28Fuck it up!
34:29Yes!
34:30Oh!
34:31This is going to save the day.
34:33And that's the prep done.
34:35We're excited.
34:36We can't wait now to get sat down and judged.
34:38We just can't wait.
34:39I just want to wait here myself.
34:40I don't care what they think.
34:42You won't have to wait too long to find out.
34:44Joint leaders Kenny and Winston have just rocked up.
34:47Hello!
34:48Hello again.
34:49How are we doing?
34:50How are you guys doing?
34:52How are you doing?
34:52Not too bad.
34:54Help yourself to a nice glass of fizz, guys.
34:56Awesome.
34:58Ah, isn't this nice?
35:01HE LAUGHS
35:04HE LAUGHS
35:05HE LAUGHS
35:06HE LAUGHS
35:07HE LAUGHS
35:08HE LAUGHS
35:09Well, here we are, then.
35:10HE LAUGHS
35:12Crazy.
35:13Mad.
35:15Last to join the party, it's John and Richard.
35:18Hi, there.
35:19Hi, guys.
35:20Hello.
35:21Are you all right?
35:22Nice to see you.
35:24How are you doing?
35:25You OK?
35:25Yeah, nice to see you.
35:27Nice to see you.
35:27Nice to see you, John.
35:28You all right?
35:29So, guys, help yourselves.
35:32I hope you guys have a super night.
35:34Cheers to us.
35:36Cheers, boys.
35:38Coming up, dinner drama.
35:40I think all that was a bit hard to hear because I know how hard you've worked.
35:44The atmosphere definitely took a nosedive after that happened.
35:47And who gets their mitts on the moolah?
35:49I have the results.
35:52Yay!
36:00It's the final night in West Yorkshire.
36:03Cheers!
36:05And at West End House, Tammy and daughter Holly are hoping to impress with an evening of good old-fashioned
36:11pub grub.
36:12Right, come on, gang, let's get you seated and get your tea on.
36:15Yay!
36:16We're all here, we've all got a glass of fizz.
36:19We're all buzzing.
36:19Let's get this party started.
36:21Off you go, then.
36:22Let's do it.
36:23First job, croutons.
36:25This cheese that we're putting on is Swiss cheese.
36:27You're airy.
36:28That's a new one.
36:30With Holly on crouton watch, Tammy serves up the soup.
36:33More time, Mum.
36:35Sorry.
36:35I haven't got Isaac back in my head.
36:37Yeah, put them back under.
36:39Oh!
36:40The starters are ready, so let's get them out to the table as quick as we can.
36:45Here it is, French onion soup with a gruyere crouton and a fancy chive cross.
36:52Wow!
36:53Oh!
36:54Yeah!
36:56Didn't expect this when you come in tonight, did you?
37:03What sort of cheese is it?
37:04If I can say it properly, it's gruyere.
37:07Gruyere.
37:07I'm not a French-speaking person, but I thought it was gruyere.
37:11It's gruyere, actually, John.
37:13What stock did you use on this?
37:15I would normally use beef stock.
37:16Beef stock, right.
37:17But I've realised there's someone here who doesn't eat beef, so I use vegetable stock.
37:22John just went into John mode.
37:24Yeah?
37:24I think we didn't expect anything other than from John.
37:27For me, it just needs to be cooked a bit longer because you've still got the oil on top.
37:34Yeah.
37:35The French onion soup was just too thin for me.
37:37Bit of grease on the top and the crouton just wasn't cooked through.
37:42I've tried some before, and it's a little bit stronger taste, but, again, you use the vegetable stock instead of
37:48the beef.
37:49The soup was OK for me, but it wasn't really a wow factor.
37:53I think it's quite nice.
37:55And, to be fair, I've got to finish it.
38:00Go on, Winston!
38:01Yeah!
38:03Everyone ate everything, so I'm quite pleased with that.
38:05That'll do it for me, for starters.
38:09I'll see what you did there!
38:11So, we recently won Community Pub of the Year by a well-recognised ale group.
38:17So, have you guys won any other awards?
38:19My greatest achievement was having afternoon tea with Wurzel Gummidge and Aunt Sally.
38:24It was a competition within the restaurant to present the best afternoon tea.
38:31We won the best afternoon tea.
38:32I've never heard of Wurzel Gummidge.
38:35Have you, Winston?
38:36Who?
38:37LAUGHTER
38:38So, Wurzel Gummidge was a scarecrow that came alive, and he had a bad stutter.
38:44I'd be happy with that, and he'd get his words mixed backwards and forwards all the time, like, what are
38:49you doing?
38:50I think John was very proud of the award he won, to be honest, wasn't he?
38:54Bless him.
38:55LAUGHTER
38:57Time for the main.
38:58Ice pie with my little pie.
39:01A bit more juice as well.
39:02Yeah, I'll do that afterwards, Hollywood, I'll put all the meat in.
39:05Hey, don't tell me how to suck eggs.
39:07Tetchy!
39:08On go the pie lids.
39:10Do you make the pastry or something?
39:12Yes, I do.
39:12No, you don't.
39:14LAUGHTER
39:15After a quick slosh of butter, they're in to bake.
39:19Next, mash.
39:21Any lumps in there, Mum?
39:22I'll lump you in a minute if you don't get it out of my face.
39:26LAUGHTER
39:26How are those pies doing?
39:30Happy with them?
39:31Great.
39:31And they're burnt.
39:32They're a little bit, erm...
39:34Well done.
39:35It's a spit.
39:37Are you all right, Mum?
39:38Well, no.
39:39So, what's the plan?
39:40I'm going to redo these lids, cos I'm not happy with the way that they've come out.
39:45Oh, I'm not sure re-cooking the filling's a good idea.
39:48So, we waited a long time for the main course to come out, you know?
39:52After that soup, it was a long wait.
39:54Breakfast time.
39:55For English breakfast.
39:56Ta-da!
39:57Take two.
39:58Let's have a look at these bad boys.
40:00Any better?
40:01Oh, yeah, that's better.
40:03LAUGHTER
40:04Beautiful.
40:05Pop that one on there.
40:07Get that slapped on.
40:09Right, I'm quite happy with those now, Holly.
40:11I think they'll do just nicely if you want to start taking them to the table.
40:15Better late than never, it's steak and ale pie with mash and veg.
40:18And for non-beef-eating Winston, it's lamb.
40:22Wow!
40:23Thank you so much.
40:26Oh, wow.
40:27I want to say one thing.
40:28I'm really sorry about the delay, guys, because...
40:31No, I need to, because I burnt the pilots.
40:34So, I've had to do them again.
40:37And Q John.
40:39Do you prefer puff pastry as opposed to the short crust?
40:42I do want this pie, yeah.
40:43We don't normally have the traumas either.
40:45It's worked for over 20 years, so I suppose we're doing something right.
40:50Winston, how's your lamb, pal?
40:52A little bit too much mint sauce, you know, on the plate.
40:55Oh, it's too minted?
40:56Yeah, because it's all around the plate and a bit sour for every bite.
41:03Tell me.
41:05I know you said you burnt the top.
41:07The original lid.
41:08But the steak is all burnt at the bottom, so...
41:12It's all burnt?
41:13The steak and the sauce in the middle of the pie were a little bit overdone.
41:18It dried out a little bit.
41:20I don't think Holly's happy with the feedback.
41:22Can I be honest?
41:23All right.
41:23So, it's a little bit burnt underneath.
41:25At least it's not mooing at you.
41:27Exactly.
41:28The mashed potato is fantastic.
41:30Really, really tasty.
41:32Really well done.
41:33That's it.
41:33For me, the carrots are perfect.
41:35The pie was a bit of a disaster.
41:37It didn't come out as well as what she wanted,
41:39and it certainly didn't taste like how we wanted it to.
41:43It was, yeah.
41:44I felt for her.
41:45I really felt for her.
41:46It's probably because I had to redo the tops again, so that...
41:50So, yeah, I mean, it wouldn't have...
41:52It wasn't originally.
41:53You all right?
41:54Oh, dear.
41:55Not sure Holly is.
41:56I'm fine.
41:57I'm going to go soon.
41:58Mm-hmm.
41:58It's all right.
41:59It's OK.
42:04The atmosphere definitely took a nosedive after that happened.
42:07I think everyone felt a bit uncomfortable.
42:09We went a little bit quiet.
42:11Time for a mum and daughter chat.
42:13I think all that was a bit hard to hear,
42:15because I know I've been there all day.
42:17We know how hard you've worked.
42:18I don't want anyone feeling sorry for us.
42:20No, it just happened on the wrong day.
42:22That's the way it is.
42:24It's not normally like that.
42:25Everyone we know knows that.
42:27Yeah?
42:28So, we're going to go in there and show them how it's done.
42:31We got this?
42:32Come here.
42:33Give me a hug.
42:34I love you.
42:35Thank you, too.
42:36That's the spirit.
42:38Time for the last course of the week.
42:41Well, I think that looks great.
42:43It's not burnt.
42:44That's the bonus.
42:45I'm really pleased with this.
42:46You should get it on the table while it's still hot.
42:52Apple crumble with custard, everyone.
42:54It's really heavy.
42:55Really heavy.
43:14I do like the crumble.
43:15I think the apple mixed in with it is really nice.
43:17Thank you very much.
43:19Is it really good crumble?
43:20Thank you very much.
43:22Cheers, everyone, here's to new friends.
43:24Cheers!
43:24Cheers, everyone.
43:25Now, do me a favour and get out of my pub!
43:30I think tonight we'd probably be happy if we were rated about 15, 16.
43:37Let's find out.
43:39Unfortunately, the food just didn't live up to the expectation tonight,
43:43but we had a lovely time in a lovely pub,
43:45so for that reason we're going to give Holly and Tammy 13.
43:51Tammy and Holly were fantastic hosts tonight,
43:53but sadly they really messed up the mains,
43:55and for that reason we're going to score them 13.
43:57Yay!
44:02I have the results.
44:04CHEERING AND APPLAUSE
44:07In third place...
44:09West End House!
44:10West End House!
44:14It's between you two and you two.
44:19In joint first place is The Quarry and Bento!
44:23So that's 500 quid each for Bento and The Quarry.
44:26Oh, well done, guys!
44:28Well, congratulations!
44:29It's been really nice getting to know everyone,
44:32and I'm really pleased.
44:33Really?
44:34Yeah.
44:36OK.
44:41We've had a great time, we've met some amazing people.
44:44And it's been a brilliant week.
44:46Yay!
44:48Cheers!
44:51We won!
45:00Even though!
45:22I cannot take
45:24Come on!
45:26Come on!
Comments