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00:00Service!
00:02Take three restaurants.
00:04Oh!
00:05All experts in culinary creations.
00:09Oh!
00:11Ask each to host a three-course meal.
00:13Yay!
00:15Which will be scored in secret.
00:18Yoddle, yoddle, yoddle, yoddle!
00:21On today's show.
00:23Welcome!
00:25Fashion failures.
00:26I thought that could have made more of an effort.
00:30Moving meals.
00:31It's like, you can't, it's faultless.
00:33Sorry.
00:34Oh, Joe!
00:36Oh, you damn sausage, come on.
00:38I can't help you.
00:39I'm just very passionate about what I do.
00:40And wayward warbling.
00:42Ooh!
00:45Gave one of them a vocal.
00:48Vocal!
00:49As they compete to win a £1,000 prize.
00:54Sorry, Mum.
00:55She's going to disown me.
01:03Today's professional competition is in Birmingham,
01:06home to the delicacy known as grouty dick,
01:08which is a kind of meat porridge.
01:10Mmm.
01:11No, no, no, that's too much.
01:13There you go.
01:14And two chaps who are no stranger to a bit of beef are tonight's hosts,
01:19Chef Ruman and front-of-house manager Saeim,
01:22co-owners of burger and kebab joint Bun & Co.
01:25What?
01:26Move, mate!
01:28Blimey!
01:29I hate him.
01:30I hate him, too.
01:31I can't stand his bald head, to be fair.
01:34I hope this is just banter.
01:36Ian, I love you.
01:38Right, enough chat.
01:39Fill us in on the chow you do here.
01:41Burgers, smashed patties, we do kebabish.
01:45It's got a little fusion to it.
01:47My food is good because of me, to be fair.
01:51It's my magic hands.
01:52And what are your magic hands conjuring up today?
01:55We're all about the juiciest, tastiest burgers around.
01:58One bite, and you'll be in love.
02:01And you'll be saying our saying.
02:03Mmm, jam or jam?
02:06And that means...
02:08It means very tasty.
02:09Right.
02:10And the first dish to tickle their taste buds...
02:13..is the juicy Lucy burger with house fries
02:15coated in naga mango sauce.
02:18This is right up my straight, this is.
02:22Yeah.
02:22And I do love a burger.
02:24Glad to hear it.
02:26Meet our next restauranteurs, Chef Paul
02:28and his front-of-house manager Liz
02:30from family-run cafe The Rafters.
02:33Liz, what's BB today?
02:35Is it brown bread or baked beans?
02:37Because yesterday it was burnt bacon.
02:38Who orders burnt bacon?
02:40The kind of food we do at Rafters is good, honest home-cooked food.
02:43Good portion sizes.
02:45You should never go away from Rafters hungry.
02:48Ever.
02:49Well done, Liz.
02:50Yeah, good job, Liz.
02:52Can I get you an apple juice with some icing?
02:54No.
02:55What about an orange juice?
02:57No.
02:58Milkshake?
02:59Another satisfied customer.
03:01Rafters use a cafe boy day and then party extravaganza by night
03:05and then we do, like, themed evenings based around a lot of musical stuff.
03:11Themed evening, do you say?
03:12That's electrifying!
03:14We're in it to win it, obviously.
03:16That's strategy news.
03:17Win it.
03:18Well, that sounds like a plan.
03:21Back in the kitchen and Saeem is precisely weighing out his patties.
03:26One hundred.
03:27Before massaging the meat.
03:29So you need to make sure the fat and the meat actually come together.
03:33So you can see this, it's not coming apart now.
03:36Right?
03:37They'll smash and fry the patties before serving, so now it's on to the naga mango sauce.
03:42What is naga?
03:44A chilli.
03:44Naga.
03:45Is it naga or naga?
03:46Naga.
03:47I'd say naga.
03:48Our final professional duo are chef Jojo and manager Tony from sports bar The Lion.
03:56It's pub street food, isn't it?
03:59Yeah, pub street food.
03:59It's something that you can munch standing, watching a match.
04:03Caribbean food is my specialty.
04:05I do it once a week here.
04:07Jojo's cooking is, it's second to none.
04:10I'm very competitive.
04:12If your food don't win, you're taking it off the menu.
04:15No, no, no, he's going to win.
04:17He's going to win.
04:19Something that's not a winner for Tony is rudeness.
04:22I don't tolerate, unfortunately, bad manners.
04:26I can't stand it.
04:28Excuse me, that's the ketchup.
04:29You can't help it though, you can't help it.
04:31It's just the way I'm built.
04:32And what's the magic word, sir?
04:34Thanks.
04:34Yes.
04:35I think it's please, mate.
04:37Back in the kitchen and Ruman's prepping his mango and naga chilli sauce.
04:42Gem or jai?
04:43I know that one now.
04:45It means very tasty.
04:46He adds the mango to his chilli mix along with a sprinkle of sugar.
04:49He'll smother the chips in the sauce tonight.
04:53Onto the starter, tender marinated lamb chops and chicken wings
04:56with mushrooms stir-fry.
04:58I like the sound of that.
05:00Love a bit of it.
05:01Love lamb.
05:01I think it's a lot of meat for a starter, to be honest.
05:05Ruman starts on his lamb chops, adding oil, chilli powder, mixed spices, yoghurt and mustard
05:11before giving it a stir.
05:12In a life you need spice, and I'm sure they'll be saying my slogan, jam or jar.
05:18Yes, that's enough of that now.
05:20Onto the chicken wings.
05:21I love spicy chicken wings.
05:23Yeah, now are they going to be saucy?
05:25They look pretty saucy to me.
05:26It's more or less similar spices to it.
05:28He leaves the wings and chops to marinate.
05:32Finally, dessert.
05:34Homemade cookie dough with ice cream and chai spice tea.
05:37As long as the texture's not too gooey and thick.
05:43Cookie dough cannot be firm.
05:46It's really going to be soft, squeegeeing.
05:49Same starts by mixing white and brown sugar.
05:51You can see the clumps there, so you need to make sure it's all consistent and all fine.
05:56In goes butter, cream and flour before adding chocolate chips.
06:02Chocolate chip bay.
06:03Yeah, here we go.
06:05People pay good money to see that.
06:07They'll bake the dough later and serve with ice cream and chai tea, so for now that's the prep sorted.
06:12Now that all of our preparation is done, we're going to have to get our game face on.
06:16And maybe some fresh clothes, too.
06:19Any idea where you're headed, guys?
06:21Oh, honestly, looking at that, I don't know what sort of place it would be.
06:24I'm thinking some kind of burger bar, Asian burger bar.
06:28Spot on!
06:29You ready to do this?
06:31Let's do it.
06:32Yeah, dust off that welcome mat, lads.
06:37First to the door, Paul and Liz from the rafters.
06:40Nice to meet you.
06:41I'm Liz.
06:42I'm Ruman.
06:43Nice to meet you.
06:44Paul.
06:44Paul.
06:45Paul.
06:45I'm Liz.
06:46I'm Saeem.
06:46This is my head chef, Ruman.
06:49Ladies first.
06:50Thank you very much.
06:51Here we have some...
06:52It's a strawberry mocktail.
06:55How are you feeling?
06:56All right?
06:56Yeah.
06:57Yeah, not too bad.
06:58Long day, busy day, but it's cool.
07:01All under control.
07:02Come on, then.
07:03Let's go.
07:03Finally, it's Jojo and Tony from the Lion.
07:07My name's Ruman.
07:08I'm Jojo.
07:09Hello, I'm Tony.
07:10Tony, nice to meet you.
07:11Tony, I'm Saeem.
07:13Jojo?
07:14Like Casey and Jojo?
07:15Yeah.
07:18Everybody, thank you for attending this evening.
07:21Welcome to Bon & Co. from myself, Saeem and Ruman.
07:23We hope you enjoy the food, our company, and our jokes.
07:27Cheers!
07:28Cheers!
07:30Coming up, diabolical dairy.
07:33I genuinely believe melted cheese is the work of the devil.
07:37Yeah.
07:37I'm not too sure about that one.
07:39And break bragging.
07:40What's everyone's favourite place to go on holiday now?
07:43He calls Dubai, he calls Turkey, he calls Greece.
07:47He has three holidays a year.
07:48I'm lucky if I have Bon.
07:56It's night one of our prose competition in and around Birmingham.
08:00Cheers!
08:01Where Ruman and Saeem of Bun & Co. are hoping some banging burgers will bag them the thousand-pound booty.
08:08In the kitchen, Ruman gets to work on the starter.
08:11Look at them juicy lamb chops.
08:13Griddling his marinated meat before moving on to the chicken wings and browning the stir-fry.
08:20Presentation is the key.
08:21Attention to details is everything.
08:24Service! Service!
08:26Come on, boys!
08:28Take the bloody freedom!
08:30I can see why you're not front of ours.
08:32And there it is, marinated lamb chops and chicken wings with a mushroom stir-fry.
08:38Thank you very much.
08:45I have to say the lamb is delicious.
08:48The kick, the nice spice to it, I like the spice.
08:51I love the starter.
08:53Yeah, the starter was good.
08:54The lamb was amazing.
08:55The chicken didn't have that umph like the lamb did.
08:59I did actually think to myself, God, that seems a lot.
09:02Yeah. The portion?
09:03Yeah.
09:03I thought that it would have been more as a man.
09:06I thought it was lovely.
09:07The flavour is beautiful.
09:09I'm not denying it wasn't nice because it was.
09:11I just feel that it was far too much for a starter.
09:15Did you two get on well at work?
09:16We do have our differences.
09:19Who doesn't?
09:20You know how it goes.
09:21You've got to just forget it when the day is over.
09:23Yeah.
09:23Yeah.
09:24That's how it is.
09:25I don't know why he's looking at me for that.
09:28But with us, we do play silly pranks on each other.
09:32Let's just leave you at that.
09:33What kind of silly pranks?
09:35Water prank.
09:36Like, example, if he's standing on the decking, someone go upstairs on the rooftop and that's it.
09:42If he's in his nice watch, nice suit, he's there on his phone, that's it.
09:48That is a chance, boys.
09:49Get in there.
09:50I'd kill Paul if he poured water on my head.
09:54So don't even try to do it.
09:56He's thinking about it.
09:57Definitely good banter.
09:59Yeah.
09:59They've got a good relationship.
10:03Everyone looks like they were pleased.
10:04Everyone finished their plates.
10:07So, yeah, good off to a good start.
10:08On to the main.
10:12That's a smash package, that is.
10:14It certainly is.
10:16Ooh, now that's what I call branding.
10:19This is what makes you juicy, Lucy.
10:21With mozzarella cheese.
10:24And a slice of Monterey Jack for even more cheesiness.
10:27To finish, they toss the chips in their special mango and chilli sauce and it's good to go.
10:35The juicy Lucy burger with house fries and a cheese-free version for Tony.
10:42Just about to get the spice right.
10:44Hopefully it's not too hot.
10:46It's a lot for me to handle.
10:48I'll be honest.
10:49Yay!
10:51Paul seems to be up to the task.
10:53It was a big burger that I couldn't have gone diving straight in like you did.
10:57I think if you want a burger, you've got to go in.
11:00The chips were lovely.
11:02I could have just eaten a bowl full of those chips in a row.
11:06The burger, lovely, juicy.
11:08I see why you call it the juicy Lucy.
11:11I was sitting there thinking, oh, God, why is it so nice?
11:14Why can't it just be just OK?
11:17And that was annoyed.
11:19So, has anybody got anything they don't like in food?
11:22Any phobias?
11:23Anything that makes them feel sick?
11:25Yeah, melted cheese.
11:26Cheese is just melted.
11:27You don't like it, so you like it if it's dry.
11:29Oh, I can eat it hard.
11:30I love melted cheese.
11:32I genuinely believe melted cheese is the work of the devil.
11:35I mean, the work of the devil for melted cheese.
11:38Yeah, I thought that was a bit strong.
11:40Yeah.
11:40I'm not too sure about that one.
11:43Especially when she sees her starter tomorrow.
11:45Yeah, good luck with that.
11:47Main's done, it's on to dessert.
11:49They start by baking the cookie dough
11:52before heating up their special tea.
11:55That's our famous Azadi chai.
11:57A squirt of cream, a drizzle of chocolate sauce,
12:01a blob of ice cream, and it's good to go.
12:04Perfect, soft, gooey, sweet, rich, ready to rock.
12:09And there it is, homemade cookie dough
12:11with ice cream and chai spiced tea.
12:20I'm not too sure about the tea, but cookie dough is delicious.
12:25Yeah, really good.
12:26I absolutely love chai tea, that's lovely.
12:29Cookie dough is nice, but it is going to be too much for me.
12:32It was very rich.
12:33Yeah.
12:33But it was nice.
12:35It was really nice, tasty.
12:36Cookie dough was nice.
12:37It was lovely, just too much of it.
12:39With mixed reviews on PUD, talk turns to travel.
12:43What's everyone's favourite place to go on holiday then?
12:46This guy's got holiday three times a year.
12:48He goes Dubai, he goes to Turkey, he goes to Greece.
12:51He has three holidays a year.
12:53I'm lucky if I have one, so, yeah, flash.
12:56I've never set foot off this rock out of the country.
13:00Are you scared of flying?
13:01I don't know, I've never tried it to be scared of.
13:04There is some lovely places in England.
13:06You can't beat Western supermates.
13:08Only a couple of days.
13:09You can't beat a bit of Western supermates.
13:12Another Western fan, eh?
13:14It's a Brummie thing, as soon as sun comes out,
13:17get in the car, get the kids in the car and off you go.
13:19Every year we book for the next year, that's really sad, I know.
13:23It was brilliant.
13:25Yeah, Maldives, Maldives.
13:27I think the night has gone as well as we could have really hoped for.
13:32If he was going to score ourselves out of 20, it's going to be 20.
13:36It was a great night, but it wasn't perfect.
13:40So we're going to score a 15.
13:43So I think it was the highest standard, the food.
13:46A few things perhaps we'd say, but other than that we'd give them
13:49Saeem and Reuben. Reuben a 16.
13:52So Bun and Co have laid down the gauntlet with 31 points.
14:02It's the second day of our professionals competition
14:04and the turn of Liz and Paul from the Rafters.
14:07Definitely not fancy fine dining here at Rafters.
14:10We're more about a fun night.
14:12Yeah, and I reckon...
14:14We're going to party our way.
14:16To the last of her prize!
14:18You know, I've got this pub sort of hotel restaurant thing in my head.
14:21The genuine impression I got from Paul, I'm not expecting fine dining,
14:25but tonight's going to be a bit more of a party.
14:27Yeah.
14:28Our themed evening is a Brevarian Oktoberfest, so it's a Rafterfest.
14:33Move over, Oktoberfest.
14:35It's Rafterfest from now on.
14:37And they're getting the festivities going with their starter.
14:42Zwiebelkuchen with a Batster.
14:44Good luck saying that one.
14:48Zwiebelkuchen with a Batster.
14:53Zwiebelkuchen with a Batster.
14:54Zwiebelkuchen with a Batster.
14:56Bloody hell.
14:58I'll put you out of your misery.
14:59It's an onion tart with a cheese dip.
15:01If it's done properly, done nice, cooked well,
15:04nice filling, if that's what it's going to be,
15:06I think it could be nice.
15:06So nice, then.
15:08It's a bit basic.
15:10In the kitchen, Paul starts on his pastry base.
15:14Being a cafe, we don't tend to do a lot of pastry.
15:17Not a bad effort, then.
15:19Pastry done, it's on to the filling.
15:21He whisks eggs with sour cream, milk and parsley,
15:25before adding fried onions and tipping the whole lot onto the base.
15:29Get a bit more onion in.
15:30The onion tart goes into bake.
15:33Before moving on to the Batster.
15:36That's the cheese dip.
15:37I could have melted cheese on my cereal.
15:39I absolutely love it.
15:40Not sure everyone feels the same.
15:42Why is everything with melted cheese?
15:46Devil's work, devil's work.
15:48Tony's not going to have a problem with this at all,
15:50because it's not melted cheese.
15:51It's just cheese mixed together.
15:54Tony will definitely tell you if she doesn't like that like it.
15:57I'm sure she will.
16:00Paul starts by blending brie with butter.
16:04Oh, that's stinky, man.
16:08Before adding German wheat beer.
16:11I've made the one there for the lads without any alcohol, right?
16:15Yeah.
16:15They'll serve the dip with the baked onion tart later,
16:18so it's on to the main.
16:23What makes a beef goulash for me is the consistency of the sauce.
16:26If goulash is what I think it's going to be,
16:28I think it's going to be a bit blander to what I'm used to.
16:33Paul starts by browning his beef.
16:35Then in go onions, garlic, carrots, paprika,
16:40and, er, is that coffee, Paul?
16:42A bit of beef stuff.
16:44Not fresh cubes.
16:46Ah, fair enough.
16:47Next, German beer, tomato puree, and the stock.
16:51Beef has to be tender.
16:52If you overcook it, it's going to be hard.
16:54To finish, a few peppers, then he leaves to simmer.
16:58He'll serve with mash and bread later, so it's on to dessert.
17:03Black Forest cheesecake.
17:04I like the flavours of Black Forest.
17:06I love cheesecake, so, yeah.
17:09That sounds nice.
17:10You don't like cheesecake? Pass.
17:13Don't worry.
17:14They're making a non-cheese version for you.
17:16For this course, it's front of house manager Liz,
17:19who's in charge.
17:21So this is my baby, my area of expertise.
17:24She starts by blitzing biscuits for the base.
17:28Can you be my sous chef, Paul?
17:30Yeah.
17:30Could you melt my chocolate for me, please?
17:33That's it.
17:34Put him to work.
17:36Could you do the butter for me now, please, Paul?
17:38Yeah.
17:39And I tell you today.
17:42Clearly.
17:43She mixes the blitz biscuits with the chocolate and butter
17:45before transferring to serving glasses.
17:48And one more job for your glamorous assistant.
17:51Can you put those in the fridge for me, please?
17:53Of course I can.
17:54On to the filling.
17:56Liz starts by mixing cream cheese with icing sugar,
17:59Black Forest syrup and a load of chocolate.
18:02It can never be too chocolatey enough.
18:04She adds a splash of cherry syrup, spoons on to the biscuit base
18:08and leaves to set.
18:09There'll be a non-cheese version for Tony, too,
18:12so that's the food prep done.
18:14So now all we've got to do is get our...
18:17..anodiposies now.
18:18Yeah.
18:19Let's hope everyone else embraces the Oktoberfest dress code
18:22as much as you two.
18:23I don't exactly keep things like that in my wardrobe.
18:26That bodes well.
18:27I'm just going to wear a suit.
18:30Shirt and trousers.
18:34Right.
18:35Same.
18:36Let's see.
18:37I'm struggling here.
18:39Well, the hosts have certainly made the effort.
18:42They're more than ready to welcome their first guest.
18:44I'm looking forward to seeing what the guests are wearing today.
18:46I'm looking forward to seeing what the guests are wearing today.
18:47Yeah, yeah, yeah.
18:47Let's hope.
18:48They're going to be dressed up.
18:49I know they'll be dressed up.
18:51Yes, I'm not sure Tony and Jojo have quite made up the brief.
18:55Hello.
18:56Hello.
18:57Welcome.
19:00Yeah, what's your outfit?
19:01Sorry, sorry.
19:02I'm the German flag, so I've got yellow, got black, yellow,
19:05got red, got red.
19:07I thought they could have made more of an effort.
19:09Yeah, at least just got a hat.
19:12Hopefully, Ruman and Saeim will pull something out the...
19:14Oh, dear. No, they haven't.
19:16Whoa, it's a coffee.
19:18Hello.
19:19Hello.
19:20Welcome.
19:20Welcome.
19:22The lads might have got the wrong...
19:25End of the stick.
19:26Is this Bavarian, Ruman?
19:27Oh, well, I tried to be one.
19:30Oh, very swish.
19:32I like the braces.
19:33The braces at least go with what we've got.
19:36Tommy shall be at your auto.
19:38No, rock on, Tommy.
19:42Obvastis!
19:43Obvastis!
19:45Coming up, terrible tasting.
19:53I thought that's it.
19:54She's gone, she's finished, she's KO'd.
19:56And provocative professions.
19:59I would have said, especially in that outfit, a stripper.
20:02Yeah, come on, baby.
20:04No, no, no, no.
20:14It's night two of our professionals competition in and around Birmingham, where Chef Paul and
20:19Manager Liz are throwing a Bavarian-themed evening at the rafters...
20:24Obvastis!
20:25...in a bid to win the grand.
20:28In the kitchen, Paul's preparing his onion tart for the oven before moving on to the cheese dip.
20:33And what's your alternative for Tony, who doesn't like melted cheese?
20:37We've decided we're going to give Tony the same cheese as everybody else.
20:41It's good on the safe side, it's going in a little bowl.
20:44Probably for the best.
20:45Right, there's Tony's.
20:46And for everyone else, it's going straight on the plate.
20:49I'm just going to do a nice smear.
20:51Ooh, like a fine dining one.
20:54Heston, eat your heart out.
20:55And with the onion tart heated through, it's ready to go.
21:00There it is, zwiebelkuchen, with a smear of cheese sauce.
21:05Is that cheese?
21:06Yeah, but it's not melted.
21:08Yeah, but it's blue cheese?
21:09No, it's not blue cheese, it's cannon bear.
21:12Oh, God, that's even worse.
21:13I'm sorry.
21:13Do you not want to try it at all?
21:15I feel rough.
21:17Oh, Jojo.
21:18I don't know.
21:21Oi, oi, Gip alert!
21:27Go on, girl, hold it in.
21:29Swallow it down.
21:30Are you shaking?
21:34At least you tried it.
21:39Such a supportive friend.
21:41I don't even find you amusing.
21:44I thought, that's it.
21:45She's gone, she's finished, she's KO'd.
21:47Tony, you all right?
21:50I thought she was going to vomit.
21:51Yeah.
21:51And I thought, please don't vomit, because if you vomit, I'm going to vomit.
21:55And then if you vomit, we've got a problem in here.
21:56Well done for trying, anyway.
21:59Bro, carry yourself lucky, because I try for no one.
22:02I'll be honest with you.
22:04Dairy dip aside, what about the onion tart?
22:07Tony?
22:08This is actually really, really tasty.
22:11Well, that's a relief.
22:11There is a lot of onions in it, but it needed a bit more salt compared to it.
22:17Onion wasn't...
22:18It was still kind of raw.
22:20It wasn't soft.
22:21It was quite bland, to be fair.
22:23I think the crust and the sauce is bang on.
22:27The onions, I think, could have been just a bit more well done.
22:30I enjoyed it, as you can tell.
22:31I was going to say it.
22:32It's nice to see that.
22:34The only thing I could probably say is probably a bit more salt in the onion tart.
22:40That's all a bit more seasoned, that's it.
22:41For me, I would have said it's seasoned perfectly.
22:46With the starter proving a bit hit and ms,
22:49Ruben wants to find out more about the concept behind the venue.
22:52Is it like a cafe kind of place? Is it cafe kind of vibe?
22:55Cafe by day, and then we turn it into a venue, like, of a night time.
23:00And we do the theme nights.
23:01So, our nights are, yeah, themed about musicals.
23:05So, Sound of Music we've done, we've done Grease, Mamma Mia.
23:09And then we kind of match the food to it.
23:11Now, this is the first Octoberfest that we have done, so...
23:15Yeah. So, he's the first one.
23:16The first time he's actually cooked this dish.
23:18Yeah.
23:18But the fact that he tried it for the first time...
23:20The first time, yeah.
23:21It's brave? Brave, yeah.
23:22This is a definite gamble.
23:24Whether it paid off, probably not.
23:27So, we love characters and musicals and events and things like that.
23:31So, if you were a character from a musical, who would you be?
23:36I'd go for James Bond.
23:38That's not a musical!
23:40License to...
23:41Yeah!
23:41...thrill!
23:44Any other look-alikes?
23:46We'll go for Phil Mitchell.
23:48Take your hats off.
23:49Hey!
23:50Let's see.
23:51Yeah?
23:52Hey!
23:53Phil and Grant Mitchell!
23:57I've been called to a lot worse than Phil and Grant Mitchell,
24:00so...
24:01A big compliment.
24:03I'll take it.
24:04But, yeah, you've got to embrace it, man.
24:06You know?
24:08Get out of my pub!
24:10Yay!
24:11APPLAUSE
24:13I wouldn't do that just yet, Peggy.
24:14You've still got two more courses to serve.
24:18On to the main, and Paul reheats the goulash
24:21before adding a splash of beef stock.
24:23How's the meat? Is the meat tender?
24:26I'm happy that's tender.
24:28And I'm happy too.
24:30Next, a giant spoonful of mash.
24:32Hold on.
24:33Yodela, yodela, yodela!
24:35Hey, doll!
24:36Yeah, I see what you did there.
24:40Oh, Bavarian goulash with mash and bread.
24:49You know something?
24:50It's the first time I'm having goulash.
24:51Oh, really?
24:52Honestly.
24:52Yeah.
24:53I don't know what it was in the morning.
24:56It's lovely.
24:57Really tasty.
24:58Yeah.
25:00Is that meant to be a curry-based, is it?
25:04No.
25:05Tomato, onion, vegetables.
25:08I'm just finding it a bit plain, to be honest with you.
25:11It's like...
25:13I reckon it's a bit plain.
25:13I reckon it could have done a bit more flavour to it.
25:16It needs a bit more spice, but it doesn't,
25:18because it's a goulash.
25:19Yeah, I think it's harsh.
25:20Mm.
25:21Paul did look very crestfallen.
25:24It's difficult to tell a chef,
25:26especially coming from another chef,
25:28where they've gone wrong on their dish.
25:30I think the meat is a bit tough for me.
25:32I do prefer the meat to be a bit more...
25:35softer, do you know what I mean?
25:37It's OK, but not to my...
25:39Standard.
25:40Yeah, not...
25:40Standard, not to my taste, I would say.
25:42Taste, yeah.
25:42I think the meat could be a little bit more tender.
25:47But the flavours...
25:48The flavours are goulash, so...
25:50The meat was very tough.
25:53Um, yeah, no, I was a little bit...
25:54a little bit disappointed.
25:56I thought that the, er...
25:57I thought the meat was tender.
25:59So, if you didn't work in this industry,
26:01what...what would you do?
26:02I would have said, especially in that outfit, a stripper.
26:05It's the way the...the vote that I have said.
26:08I'll take these off now for you.
26:13Reporting...
26:14Not while people are eating!
26:18Not at all I want to see you read in this industry, but...
26:21Yeah!
26:23No.
26:24No.
26:25No.
26:26Too small.
26:26I'm sorry!
26:28Oh, right!
26:30If you would like to follow me we have a little surprise
26:40An accordion that is a surprise
26:46Competition and the prize is an actual
26:55Come on Jojo give us a blast
27:01Oh
27:09Hang on is that an official yodeling technique
27:23Someone's feeling confident
27:26Yeah, he loves the attention
27:27Yeah, he does
27:28He does
27:29All always on him
27:30Yeah
27:30Brilliant
27:32Oh
27:35Is that it?
27:37Get everybody pumped up a bit and I gave one of my vocals
27:40Oh
27:40Oh
27:43Okay
27:46Thank you, thank you
27:49We have a winner
27:50Reckon you got one more in you fella
27:52I don't know
27:57Well that's tickled same
28:04With everyone recovering from Roman's rendition
28:08It's time to keep the good times going with dessert
28:11They had a splodge of raspberry coolie and a scoop of ice cream
28:16And there we have it
28:17Black forest cheesecake with a cheese-free version for Tony
28:29I like the way you presented it
28:31Overall
28:34It's okay
28:35It's nice
28:36I think the topping
28:38The actual cream cheese
28:40Delicious
28:41Proper delicious
28:42I think the base is too hard though
28:45It's like I can't really break it
28:47Dig it but
28:49We've got a hammer
28:50I thought I thought it was nice
28:52Oh
28:52Okay, it was a little bit hard
28:53The biscuit base tasted nice
28:55The topping
28:56And the actual
28:57Cream cheese sex
28:58It was really really nice
28:59But the base
29:00It was just refrigerated for way too long
29:02And you couldn't actually break it
29:03Au contraire
29:04You just need the right tools
29:05Come and smack it
29:07Put the fork in
29:10Don't smack his head will ya?
29:18Yeah
29:18Yeah
29:19Yeah
29:20Yeah
29:20Yeah
29:20Yeah
29:20Liz is top dollar
29:21Top dollar
29:22She's genuine
29:23Liz is a fantastic host there
29:25Yes
29:25It was a fun night
29:26The food didn't weigh me
29:28But the night itself was a fun night
29:30Scores please
29:31Yeah
29:32Had a lot of fun
29:33Yeah
29:33But unfortunately the food wasn't up to what I was hoping for
29:37So because of that we're going to score her
29:39Third team
29:40I liked the food
29:41Each course was not perfect
29:43Not how I would like it
29:45But you know
29:46Yeah
29:46It wasn't for me at all
29:48Um
29:48So we are going to score
29:50A 12
29:52So the Rafters first ever Octoberfest has failed to topple Bun & Co from top spot
29:57With a disappointing 25 points
30:03It's the final day of our professionals competition in and around Birmingham
30:07And the turn of Jojo and Tony to host at the Lion where the competition's hotting up
30:12I'm not going to lie, I'm nervous
30:13I know those nerves really aren't warranted because your food is absolutely, her food is astounding
30:19I think Jojo would be a good cook
30:21Me too
30:22I think Jojo, um, as the week's gone on you can see she's starting to get into game mode
30:27Is there any criticism?
30:28I want to know why
30:29So what's the plan?
30:31Tonight we are bringing the taste of the Caribbean to this competition
30:34Sunshine, spice and a thousand pounds would be nice
30:36Wouldn't it just?
30:37So I'll be doing the cooking today as normal
30:40I like to kind of work on my own
30:42Take the hint, Tony
30:45Jojo's got to crack on with her main
30:48Mutton curry with rice and peas, plantain, coleslaw and a fried dumpling
30:53I do like my mutton curry, it's my favourite curry to be fair
30:56Mutton has to be, um
30:58Juicy
30:59Juicy, soft, tender
31:03In the kitchen, Jojo's getting to work on her curry sauce, slicing garlic, ginger and chilli
31:09I think that's more than enough
31:11They are known for being pretty pokey
31:14Ooh, yeah that's hot, that's hot
31:17Why am I not surprised?
31:19Along with her pre-made jerk mix, it's then all massaged into the mutton before frying
31:24Take anything up to about three hours, nice and slow
31:28I like it to be nice and tender and falling off the bones
31:30In go sliced onions and it's left to simmer
31:34Next, the dumplings
31:35I can take all these fried dumplings to be honest
31:38I'm not really a dumpling fan
31:39I think they're a bit like...
31:41Studge
31:42Jojo starts by mixing flour with salt and baking powder
31:47Now I'm going to add a bit of water to this to make it into the dough
31:50A thorough knead and the dough is good to go
31:53And that is perfect
31:55A wet cloth to keep it moist, it'll be divided and fried later
31:59Then served with the mutton curry, plantain and coleslaw
32:04Next, dessert
32:05Grilled pineapple with homemade vanilla ice cream, coconut and cashew crumb and a rum sauce
32:10I'd like a dessert that's something like a sticky toffee, a cheesecake
32:15Not just a little bit of fruit
32:17Looking forward to the homemade vanilla ice cream
32:19That's a bit of a fair play, hats off to Jojo
32:22For the homemade ice cream, Jojo mixes double cream with condensed milk and vanilla extract
32:28Before blitzing
32:30It's a bit of a gamble
32:32This could be the thing what wins it because it's homemade
32:37So please set
32:39Let's all pray to the ice cream gods
32:44Next, the pineapple and Jojo's rustling up a marinade
32:48To ginger, cloves and nutmeg, she adds brown sugar, water and Jamaican rum
32:54Apidized rum sauce
32:56That's a winner
32:59Ooh, good, eh?
33:01There'll be an alcohol-free version for Saeim and Ruman
33:04Next, the pineapple is soaked in the mixture and left to marinate
33:07On to the coconut and cashew crumb
33:10I'm not a big fan of coconut
33:11I've never been a big fan of coconut
33:13So I think I might have a bit of an issue with coconut
33:16OK
33:17I think he doesn't like coconut, did you get that?
33:19I did
33:21Jojo toasts the cashew nuts with coconut and sugar
33:24Before chopping into a fine crumb
33:28Perfect
33:28She'll sprinkle the mixture onto the grilled pineapple and ice cream before serving later
33:35Finally the starter, salt fish fritters with tropical salsa
33:38And a mango, pineapple and sweet chilli sauce
33:41Salt fish fritters, so you're expecting some sort of fish in a batter
33:44I hope the fritter's going to be not too greasy
33:49First job, those fritters
33:50And Jojo boils her salt fish before dicing onions, peppers, thyme and a scotch bonnet
33:56I'm keeping the seeds in there because I want the heat
33:59Then the whole lot is mixed with self-raising flour and put aside to be deep fried before serving
34:05Just time for Tony to quickly set the scene
34:08The plan is I'm going to lay the table as a little bit of fine dining
34:12Give them the bit of the old wow factor
34:15So with all this effort I would imagine that £1,000 is in the bag
34:19That's a lot riding on those napkins
34:22Come on then, let's get it
34:24Off you pop, get into your glad rags, there's guests on their way
34:29And first in Paul and Liz from the rafters
34:32Nice shirt fella
34:33Let's have some fun
34:36Do you like?
34:37Yeah
34:38It's a shock, I didn't think we were coming here
34:40I see you got him with the vibe
34:43Paul has made a real good effort with his shirt, lovely shirt
34:46Kind of wondering what kind of a collection of shirts he has got to be honest
34:51Maybe he shops where you got your dress
34:54Next in, straight from a wedding, it's Simon Ruman
34:58You two are looking very dapper tonight, I like you
35:00Thank you, thank you
35:05It's just a suit and tie, guys
35:08Welcome to the line, Shirley
35:09I hope you have a fantastic evening
35:11And may the best team win
35:14Yeah!
35:15Cheers!
35:17Coming up, awful etiquette
35:19Lick it, ding it, ding it, ding it, ding it, ding it
35:22I did crumble under the peer pressure and licked my plow
35:26And we find out who wins the wonga
35:29CHEERING
35:29CHEERING
35:38It's night three of our professionals' competition
35:41in and around Birmingham, where chef Jojo and front-of-house Tony
35:44are hosting a Caribbean night at their sports-themed pub, The Lion.
35:49In the kitchen, Jojo gets to work on the starter.
35:53With the fritters, I want to make sure they're nice and golden brown
35:56and crispy.
35:57Tony sets the tropical salad
35:59and Jojo's fritters are ready to go.
36:02Getting excited about these fritters.
36:05Service!
36:06All right, Jojo, she's right in front of you.
36:09There we go.
36:11Saltfish fritters with tropical salsa.
36:22So, what do you think?
36:23The saltfish is nice, but the watermelon and the pineapple,
36:29I don't think it goes with the fish very much.
36:32I'm going to disagree.
36:33And I have to say, I think the standard compliments it.
36:36OK, thank you. So, I'll agree with you.
36:37Thank you. Thank you.
36:39It's tropical.
36:41You have to have an element of tropical in it.
36:44I won't call that tropical salad, not really.
36:46Well, I think she's started becoming very defensive.
36:49Pineapple with fish is an absolute classic in Caribbean.
36:52I think I held myself while inside I was boiling.
36:56The saltfish fritters are delicious.
36:59The batter is nice as well, crispy.
37:01A bit thick.
37:02I absolutely loved it.
37:04She put a lot of love into that food.
37:06I'm classically French trained.
37:08So, I've worked all over.
37:10I've worked in Denmark.
37:11I've worked everywhere.
37:12You say classic French trained.
37:14So, like, pastries and patisseries.
37:16Yeah.
37:16I think this week I've kept my cards close to my chest, sort of thing.
37:21I was really impressed, and with her background and everything
37:24that she said, I was, you know, really pleasantly surprised.
37:27Yeah.
37:27Which is, well, that's like, I appreciate that,
37:29because I'm a pastry and cake guy, sort of thing.
37:31We need to change numbers.
37:33I love French pastries.
37:34We've already said we're trying to hurt her.
37:36No, no, no, no, no, I'm sorry, she's off limits, all right?
37:39Keep your hands up.
37:40Sain was definitely trying to poach Jojo.
37:43I would, um, offer Jojo a job like this.
37:47Yeah, it did sound for a minute there that Sain was trying to poach Jojo,
37:51but, um, he can keep his knits up.
37:54You're mine.
37:55Yeah, focus on the job you've got, Jojo.
37:58On to the main.
37:59She starts by deep-frying her plantain and dumplings
38:03before heating her rice and peas.
38:05I'm on fluffing duty.
38:07It's about the only thing I can do.
38:09Oh, now, that's nonsense.
38:10Don't put yourself down.
38:11Do you want to leave the bows in
38:13and be open to any sort of criticism?
38:15I'm going to leave them in. OK.
38:16The bows are what gives the flavour.
38:18You stick to your guns.
38:20I don't think there'll be any criticisms on this dish.
38:22I think everything's perfect.
38:25Service!
38:26You ruddy love that bell, don't you?
38:28There it is, mutton curry with rice and peas,
38:31plantain, dumpling, and a smidge of homemade coleslaw.
38:41That dumpling is amazing.
38:44I'll take a bag full of those, honestly.
38:48So you make the dumpling fresh from scratch?
38:51Yeah, yeah, yeah.
38:52Really, really good.
38:53Oh, the dumpling was incredible.
38:55If I have mutton curry, I'll push the dumpling to the soles,
38:58usually, but that was the best one.
39:00You're being quiet, Roman.
39:02Thoughts?
39:03The lamb is very tender.
39:06Look, you can see it's on the bone even.
39:08No complaints.
39:09That's a first.
39:11The mutton curry is, like, you can't, it's faultless.
39:15It just shreds this apart.
39:17Look, it's soft.
39:19It's, that's how mutton should be.
39:21It's very, you know, it should just melt away.
39:24And I need to put that in my mind to be fair.
39:28It's amazing.
39:29Jojo, I have to give that to you.
39:31Oh, Jo.
39:33Oh, you da sausage, come on.
39:35Give your heads a wobble, girl.
39:37Come on.
39:38Come on.
39:40Hey.
39:43We can still see you.
39:45I felt like an idiot crying, but, yeah, it feels good.
39:48I can't help you.
39:49I'm just very passionate about it, so, yeah.
39:51She does get really emotional because she's,
39:54it's someone else recognising what she puts in.
39:57Yeah.
39:58The way she done the mutton curry, it was spot on.
40:02The rice is, um, it is dry.
40:04Yeah, that didn't last long.
40:06The rice could have done me a bit more.
40:08As you could see, like, you could feel it even.
40:11You know, it's, it's got that thingy to it.
40:14He mentioned that the rice was dry,
40:16and I think I picked up my glass of, of, of, of gin,
40:19because I, I thought, put something by your mouth, Tony,
40:23so you don't open it.
40:24With the main course of success, bar the rice,
40:27time for some home truths.
40:29When I first met you, I thought to myself,
40:33oh, aye, aye, here we go.
40:35He's a know-it-all chef.
40:37Honest as ever.
40:38I still think that.
40:40LAUGHTER
40:41Simply because when we're talking about food,
40:43you always bring it round.
40:45Yeah.
40:46Slightly on the narcissistic side,
40:49cos you sort of, like, bring it round.
40:50No, hold on, hold on.
40:52Cos you sort of, like, bring it round to your own food,
40:56and how you will do things.
41:00It's, to be fair, you know, I didn't know we all, you know,
41:04it's been around and not just going to Western Superman.
41:06Then, yeah, I do know a lot.
41:10Probably time to sweeten the mood with dessert.
41:12And it's the moment of truth for Jojo's homemade ice cream.
41:16Oh, fingers crossed.
41:20Oh!
41:21Yeah, that looks good.
41:23Yeah.
41:25That's perfect, absolutely.
41:27Glad to hear it.
41:28The ice cream goes onto the rum-soaked pineapple
41:30with a sprinkle of cashews and coconut,
41:33and it's finished with a drizzle of rum sauce.
41:35This will bag us the ground.
41:38Service!
41:39You and that, Bill.
41:40There it is, grilled pineapple with homemade ice cream
41:43and a coconut and cashew crumb.
41:52It's so good.
41:53What do I need?
41:54It's sweet, but it's really nice.
41:59Tony's, what's the sprinkles on top?
42:01It's coconut cashew nut.
42:02Oh, OK.
42:03I like cashew nut, but I don't like coconut.
42:05Oh, you should say it.
42:07No, I don't know.
42:08I loved it.
42:10And I love the rum, and I love the sauce.
42:12I've never had cashew nuts with ice cream.
42:14Never thought even before about it.
42:16Yeah.
42:16It's bang on.
42:17The ice cream, Jojo, it's really good.
42:21Yeah.
42:23Ice cream was, like, delicious.
42:25The thickness, the sweetness, the texture, the colour.
42:29It was bang on.
42:30That's some serious technique there.
42:32Jojo, I'm not going to lie if I was at home and licked the plate clean.
42:37Lick it, lick it, lick it, lick it, lick it, lick it.
42:41Come on, let's lick it.
42:42Yay!
42:43You know this is going to suck.
42:45Yay!
42:46I did crumble under the peer pressure and licked my plate.
42:51Sorry, Mum.
42:52She's going to disown me.
42:54Have you got any straws?
42:55Drink it, drink it, drink it, drink it, drink it, drink it.
43:00Yay!
43:00All right, I think we've had enough of that.
43:02That would be the cherry on the top if we did win.
43:05It's been a great experience.
43:06I've loved it, but that would be the cherry on top.
43:08Yeah, definitely.
43:10Well, 31 is the current score to beat.
43:13A couple of the items I really, really enjoyed.
43:15The curry and the ice cream were absolutely spot on.
43:17Some of the sides, I didn't enjoy as much.
43:21Could have been better, but Jojo done her best,
43:24and she showed her talent, and on behalf of that,
43:28we're going to score her 15.
43:30I'd probably say I preferred the first night a little bit more.
43:34So, for that reason, we're going to give them a...
43:36Hold on, you two!
43:38It's over to the hosts to reveal the winner.
43:44So, the moment of truth.
43:46So, third place...
43:51..is Paul and Liz Rafters. Yay! Well done!
43:57And in second place...
44:03..joint first place is...
44:06..Ruminance, IEEM, and they were...
44:11Paul and Liz scored Tony and Jojo a 16,
44:14giving them a total of 31.
44:16Second!
44:17Second! There we came! Second!
44:19Second, yeah.
44:20Yeah, great.
44:21Cheers.
44:22Cheers!
44:25Ecstatic.
44:26That would be a joint winners. Yeah.
44:28It's going to be good to share the money with Jojo,
44:30because we're going to pinch her into our business anyway.
44:33Come on, Jojo, join the team.
44:37I do feel like a winner.
44:39I do.
44:40I just want to shout at the top of the rooftops again.
44:43Hooray!
44:45Western Superman, here we come!
44:48Oh, I do like to be beside the seaside.
44:52Oh, I do like to be beside the sea.
44:56I do like to stroll upon the prom, prom, prom, prom,
45:00where the dance band plays till we hop, hop, hop.
45:03So I would just let me be beside the seaside.
45:07I'll be beside myself with glee.
45:11And there's lots of girls beside,
45:13I should like to be beside, beside the seaside.
45:16To be beside the sea!
45:18So,
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