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00:00Woo-hoo-hoo!
00:02Take three restaurants.
00:03So we're used to the set and eight, guys. Cheers.
00:05Cheers.
00:06Ask each to host a three-course meal.
00:09It's just filled with delicious sweetness.
00:13Which will be scored in secret.
00:15Service!
00:17On today's show, Crazy Creations.
00:20How did you come up with the idea of a breakfast pie?
00:23I was, like, lying in bed literally one night.
00:25Once you get something in his head, that's it.
00:27And provocative punters.
00:30What's the worst thing you think you've ever eaten?
00:31Apart from last night's tea.
00:34Wow.
00:34I don't understand why we'd welcome people to run the dinner table
00:37and start off with insults.
00:39As they compete for a £1,000 prize.
00:43I've had some dreams, but never dreams like that.
00:51This week's professional competition comes from in and around Newcastle.
00:56Home to such culinary oddities as the Craster Kipper.
00:59Peas pudding, singing hinnies, and the beloved Stotty.
01:05Oh, I couldn't help myself, sorry.
01:08And looking to take a massive bite out of victory pie is our first eatery.
01:14Married couple, Steph and Damon,
01:15who run Savory Fix out of their local cricket club.
01:19Well, well, well, you could bowl a maiden over.
01:23The sort of food we do in the restaurant gauges from everything from pub grub to sort of interest in
01:28pies.
01:29I can put any type of food in a pie and make it taste good.
01:32I do all of the desserts for Savory Fix.
01:35We made a burger with a rich dark chocolate sauce over the top.
01:40It sounds wrong, but sweet and savoury goes together massively.
01:43I'm like the Charlie...
01:44Charlie...
01:44Willy Wonka.
01:45What do you call it?
01:46Willy Wonka.
01:47Willy Wonka.
01:47Willy Wonka.
01:48I'm like the Willy Wonka of the savoury world.
01:50Well, there's a boast.
01:52The first course of pure imagination Damon tackles is his starter.
01:57Breakfast pie with brown sauce gravy?
02:00Sounds like a child's done it.
02:04Meat owner and executive chef Andy and his front of house man Charlie from Asian fusion restaurant Riverbeet.
02:11How do you rate your grub, then?
02:13Lads.
02:14The food that we do would be good enough to be in Michelin star restaurants.
02:17There's no other restaurants like Riverbeet. There are more Asian restaurants.
02:20Yeah.
02:21Not as good as us.
02:22Not shy of blowing your own trumpet, I see. What about the working conditions?
02:27Andy, he's too much of a perfectionist.
02:29Every thought has to be exactly straight when you're putting it up.
02:33To the left, to the right, Charlie. Oh, right.
02:37Why do you want to want your picture?
02:38I'm all right, about millimetres out.
02:41We do definitely have an amazing chance to win, so it'll be interesting to see what we're...
02:45Up against.
02:46Yeah.
02:47Well, currently it's Billy Banger in his sausage factory.
02:51Into shop-bought pastry, Damon layers bacon, sausages, beans, black pudding and tomato.
02:57Who doesn't love, you know, a good old classic fry-up?
03:01It just looks gash.
03:03Which means rubbish to the locals.
03:06Pilots, go on.
03:08These are money in the bank. Let's get them in the oven.
03:11Damon's investments will be served with a brown sauce gravy.
03:14On to the main, Parmo four-ways with proper chips.
03:20Sounds a simple dish to me. There's not too many components there.
03:24Third to join the party, the Marks.
03:27Owner and boss of Caboose, Mark with a C, and his head chef, Mark, with a K.
03:32A K? Not an O and a K, just a K, all right?
03:35Oh, you know what I mean.
03:37There's a bit of a gap between sort of bistro-style food and fine dining, and I think we sort
03:42of slot ourselves nicely in that gap.
03:44We describe our food as Instagram food that fills your belly.
03:48But can it win a competition?
03:50I think we win the competition simply because the honesty comes out on our plates.
03:54So, if you expect it up here, and you get it down here, there's something wrong.
03:59You're coming to us, you get it, and you get the expectation in it, but you get it up here.
04:03I'll bring a ladder.
04:04The traditional Parmo is topped with bechamel and cheese, but we tend to do it with anything you can think
04:08of.
04:09Damon butterflies chicken breasts, then coats in flour, egg, and finally breadcrumbs,
04:14and puts in the fridge, ready to be deep-fried later.
04:18Parmo base done, he sets to work on the first of his four toppings, the hot shot Parmo.
04:24It just looks like heart attack on a plate.
04:28Mince is browned, then joined by tinned tomatoes and baked beans.
04:32And we all know what beans are good for.
04:34Yes, clearing a room.
04:36Spices are then added, and the whole lot churned about a bit with a big spoon,
04:40then tasted with a small one.
04:43I'll see you blow.
04:45Winning chilli.
04:46Winning.
04:47Damon will prepare the other three toppings when his guests arrive.
04:52Dessert next.
04:53Kid cowboy cookie pie.
04:56So is it like small children cowboys cooked in a cookie pie?
05:01Well, after the starter, you never know.
05:02Come on, Steph, what is it then?
05:04It's like a pie, but it's just, it's all kooky.
05:08And then inside, it's all white chocolate.
05:11She knocks up a cookie dough pastry for her pie casing, while Damon melts white chocolate with cream for the
05:17filling.
05:17It's just filled with just delicious sweetness.
05:22Yummy.
05:23I'd rather just have the cookie on its own, with some warm milk, and then told it to go home.
05:27Sadly, that's not how it works.
05:30Steph smears a layer of cookie dough over the white chocolate ganache, then it's in to bake.
05:35That is not a winning menu.
05:37I just think it lacks technical, some technical components in there that would make that really stand out.
05:44It all looks absolutely hideous.
05:46I'm not going to lie.
05:48There's not much more we can do now, apart from get through the night.
05:50I'm going to get our clothes on.
05:51Let's do it.
05:55First to arrive at the Cricket Club-cum restaurant are the boys from Caboose, Mark and Mark.
06:01Oh, well, I wasn't expecting that.
06:02There you go, ladies first.
06:04I thought we were in the wrong place.
06:06I really didn't believe we were going to a cricket club.
06:08I'm Mark.
06:09Damon.
06:09Damon.
06:10How's it going?
06:11Steph.
06:12You all right?
06:12How are you doing?
06:13I'm Mark.
06:14Nice to meet you.
06:14I just won't forget your names.
06:15Hi there.
06:16Mark 1, Mark 2.
06:17That made it a little bit easier for us.
06:19Mark, Mark.
06:20Right, do you want a drink?
06:21Oh, yes, please.
06:22Shall we go to some Cosmos here?
06:24Oh, fancy little jugs.
06:26Thank you very much.
06:26There you are.
06:27Cheers.
06:29I think Mark 2 is a chef.
06:31Yeah.
06:31Chefs have more of a jazzy sort of dress sense.
06:35We could call him Snazzy Mark.
06:36Number 2, Snazzy Mark.
06:38And then number 1.
06:39Dapper Mark.
06:39Dapper Mark.
06:40Dapper and Snazzy.
06:41That's it, yeah.
06:42And next up, it's Damien Hirst and Zorro.
06:44Sorry, I mean Andy and Charlie from River Beach.
06:47After you.
06:48Thank you, boss.
06:49Hi, how are you?
06:50You all right, guys?
06:50You all right?
06:50Nice to meet you.
06:51I'm Charlie.
06:51Damien.
06:52Hi, Damien.
06:53Andy.
06:54Andy, nice to meet you.
06:54Definitely a colourful duo.
06:57I think there's a lot more to find out with him, too, guys.
06:59You need longer straws for your cup, so...
07:01It's easier through the lip like that.
07:03I wasn't keen on the weather drink at all.
07:07You had to actually physically drink out of the jug.
07:08No, I didn't enjoy anything of the drink.
07:11Clearly.
07:12Cheers, guys.
07:13All the best.
07:14Cheers.
07:14Coming up, pet names.
07:16We've got Dapper Mark.
07:18I'll take that.
07:19And then we've got Jazzy Mark.
07:21You're more Dapper than Dappy.
07:23Yeah.
07:24And hefty mains.
07:25It's not like a start.
07:26Far too much.
07:27They didn't finish it all, but I don't know that they're physically good.
07:30No.
07:37Cheers!
07:39It's the opening night in and around Newcastle.
07:42Going in to bat first for the £1,000 prize,
07:44a husband and wife duo, Steph and Damien,
07:47in their cricket club pop-up kitchen savoury fix.
07:50How's that?
07:51All right, guys, if you let me meet yourself at home,
07:53I'm going to go start your starters.
07:55Cheers, man.
07:56With the guys that we've got in,
07:57you've definitely got a good chance at winning menu.
07:59Think you're a match for Zorro, eh?
08:02The breakfast pies are heated through whilst eggs are fried.
08:06We're definitely waiting for our breakfast pie.
08:08Well, it is alarming.
08:11Steph knocks up the sauce with instant gravy and brown sauce.
08:14Out come the pies, on go the eggs and...
08:16Breakfast is served.
08:18Somewhere in the world, it is morning.
08:20Breakfast pie, anyone?
08:23Breakfast pie.
08:24Oh, thank you, John.
08:27That's what I enjoy.
08:32So, how did you come up with the idea of a breakfast pie?
08:35One of my favourite sort of meals is breakfast.
08:38I was, like, lying in bed literally one night.
08:40Lying in bed, thinking about pies.
08:42Yeah, oh, yeah, that's it.
08:44You know what I mean?
08:45I'd do it the whole time.
08:45I woke up the next morning and rushed to the shops to buy the ingredients,
08:51came home, and then the breakfast pie was made just there and then.
08:55Once he gets something in his head, that's it.
08:58I've had some dreams, but never dreams like that.
09:03The meats inside tasted quite cheap.
09:05It was very heavy as a starter.
09:07It was too much for a starter.
09:09It was like a main course without the chips.
09:10You loved it.
09:11I did enjoy it, actually.
09:14Everything the filling was spot on, but it was just far too much.
09:17My egg was not cooked, but I have to say the food was nice.
09:21The only complaint so far I've got is your knife and fork was the wrong way around.
09:25Oh, blame the missus.
09:26It's not my job.
09:27I don't do that.
09:28He threw us under the bus with the cutlery.
09:30It's because you put the cutlery and knives and forks on the different side.
09:34Like switched.
09:35No, but the knives and forks were switched as well the wrong way.
09:38Well, you didn't tell us.
09:39I didn't know.
09:40With the evening proving to be more complicated than he thought,
09:44Damon decides to simplify things around the table.
09:46So, it's always a bit confusing having two marks.
09:49So, we've got dapper mark.
09:50Oh!
09:51Yeah, see, that's good.
09:52I'll take that.
09:53And then we've got jazzy mark.
09:55Oh, well, jazzy.
09:56Jazzy, I don't know what I'm doing.
09:57But it's nice to get to my age and still be jazzy.
09:59It's good to get you, Reggie, still be alive, mate.
10:01I know.
10:02I thought maybe he's dapper and dizzy.
10:05You're more dapper than dappy.
10:06Yeah, I would have went cheap dapp.
10:08Cheap dappy.
10:09Cheap dappy.
10:10Meow.
10:12The starter went down really well.
10:13So, now they've had the breakfast, it's time for the main event,
10:16the four-way parmore.
10:17Let's do it.
10:18Damon prepares the cheese topping,
10:21then deep fries his breaded chicken.
10:23Woo!
10:24It's hot in the kitchen, isn't it?
10:25That's kitchens for you.
10:27Steph squirts out the shop-bought salsa into ramekins.
10:30Literally, it's nothing you can't put in a parmore.
10:33If you name it, we can put it on.
10:35Within reason, Damon tops his chicken
10:37and then it's into the oven.
10:39Champion.
10:40Salad and a mountain of proper chips go on
10:43and then the main event, the parmore, times four.
10:46So, we pride on that everyone that comes in
10:48leaves absolutely full.
10:51And probably just a bit overflowing.
10:54The main is served.
10:55Parmore, four ways.
10:57Wow.
10:59Thank you very much.
11:00So, we've got a hot shot parmore.
11:03We have the original plain parmore.
11:06Then we have a chicken Kiev parmore
11:08and then the pizza parmore.
11:10Enjoy.
11:11I don't know where to start.
11:12It was far too much on the plate to start with.
11:15The pile of the non,
11:16it puts you up before you eat it.
11:17Yeah, you feel full off going,
11:19oh, I'm not eating that.
11:20This is the first time I've ever had a parmore.
11:22It's kind of like a pizza on a chicken, isn't it?
11:25Really?
11:26Didn't really enjoy it.
11:27I don't think I'll ever have one again.
11:29Sickly deep-fried chicken.
11:32There was a lot of things going on there.
11:34Cooked well, seasoned well,
11:36but I think you need to pick one thing and own it.
11:38I'm just intrigued about why I'm in a cricket club.
11:40We did a Christmas fair
11:42with our different foods that we do
11:43and everyone just kept coming back up
11:45and asking for more.
11:47Just thought, sold out, everything.
11:49They would say, are you interested in coming?
11:51Ah, right, okay.
11:52Definitely a strange venue for a restaurant.
11:54I'd rather just come here and have a beer and play cricket.
11:57I think when they first walked through the door
11:59and obviously seeing, you know,
12:01cricket club on the front of the building,
12:03I think they were sort of,
12:04I just think they were a little bit confused by it, maybe.
12:07Yeah.
12:07You know, which is what we want, really, isn't it?
12:10Job done, then.
12:12We've obviously got our established nicknames,
12:14so have you had time to think in the kitchen
12:16about what these guys are called?
12:17Yeah.
12:19Because of your beautiful mane
12:21that you've got there,
12:22we thought of Leo, the lion.
12:25Leo, lion.
12:26Yeah, for yours, Andy,
12:28the impression that we got off you was funny.
12:30We called you the Cheeky Boy.
12:32Okay.
12:33I've got a boy.
12:34Boys are teenagers.
12:36My man.
12:37Should have been called Cheeky Man.
12:39If you know, if I had to think of a nickname for yourself,
12:42it would be Desperate Dan,
12:43because he was the pie chucker, wasn't he,
12:45with cow in.
12:46Yeah.
12:46I'll take anything.
12:47So you have managed to escape this.
12:48Could I say it?
12:49Maybe I'll keep Steph's nickname after dessert.
12:53Palmer Four Ways went down really well.
12:55They didn't finish it all,
12:57but I don't think they physically could.
12:58Nah.
12:59Just hope they've left some room.
13:01Yeah, my.
13:02Good job you opted for a tiny dessert, then.
13:05Steph heaves out the kid cowboy cookie pie
13:08and attempts to cut it up.
13:10This is one tough cookie.
13:11Yeah, I wouldn't want to mess with it.
13:13Damon doles out the ice cream, and there it is.
13:16Room for a small one.
13:25It's very sickly, the pie.
13:27I think you could have halved that.
13:28I love sweet stuff.
13:29I think the ice cream's really nice.
13:31You're nice, Dapper.
13:33Yeah, you're not.
13:34Well, that's not very nice.
13:37There's a little legend, Dapper, and I quite like it.
13:39So if someone wants a challenge, I'm up for the challenge.
13:42Bring it on, Dapper.
13:44So we still haven't got your nickname, Steph, so...
13:46Good.
13:47Dapper, I think you should...
13:49No.
13:51No.
13:51I'd love to hear your nickname for Steph.
13:55Um...
13:55No pressure?
13:56He didn't like my opinion a minute ago.
13:59But it'd be like, you know, for the group to know what you thought of Steph's nickname.
14:03I don't know.
14:04It's all right, mate.
14:05Just get your gloves off.
14:08Putting him on the spot, which was sort of...
14:12It was fun to watch, to be honest with you.
14:14I have not got a nickname for Steph.
14:15I haven't.
14:16I think Andy could end up being a bit much this week.
14:19He's definitely made an impression on the first day.
14:21Enough of that.
14:22What about the food?
14:23I definitely think we've set a benchmark, sort of, to beat.
14:26I think the competition at the minute, I think, from day one, from today, there's no competition.
14:33I thought Steph and Demo are really genuine, warm, honest people.
14:37Fantastic hosts.
14:38Um...
14:39I thought the food was cooked really well.
14:41I just found the food overwhelming.
14:43It was far too much.
14:44So tonight we are scoring Steph and Demo...
14:4714.
14:48Tonight we're going to score Steph and Demo a...
14:5112.
14:52Which gives Savoury Fix 26.
14:54Oh, that rhymes.
14:56Out of 40.
14:57That doesn't.
15:06It's the second day of our professional cooking competition and the turn of the two marks,
15:10or dapper and jazzy, as they're now known, to take control in the caboose kitchen.
15:15Last night was good.
15:16Yeah, I mean, there's a lot to live up to.
15:18Andy was very particular.
15:19He picked up on a few things around service, so we'll have to be absolutely on our A game tonight.
15:23We're always on our A game.
15:25Let's conquer tonight, eh?
15:26Absolutely.
15:27Come on, then.
15:28I think Mark and Mark, Daps and Jaffs, have got quite an a la carte restaurant.
15:34But regardless what it is, to me, food's food.
15:37If it's on a plate, I'll eat it.
15:38I'm definitely looking forward to their menu today.
15:41I think it's got to be better than last night.
15:44I would hope.
15:45If it gets any worse than yesterday, then I'm leaving.
15:48I'm out of here.
15:50Let's hope they can tempt you to hang in there with their starter.
15:53North Sea King scallops and Stornoway black pudding.
15:59It's a massive improvement on last night.
16:02Like, seafood, I just can't eat.
16:04It's the texture.
16:05It makes us wretched.
16:09That'll be fun for Damon, then.
16:11The caboose boys start by shucking their scallops.
16:15We specialise a lot in fish.
16:16Everything's bought in daily.
16:18What's not to like?
16:19Don't worry, Steph.
16:20They're only using the pretty bits.
16:23Meat removed.
16:24Take these to wash.
16:25That's going in the bin.
16:26Wow.
16:27A lot of waste.
16:28The undiscarded bits get put on ice and will be flash-fried later.
16:32The black puddings are shaped, seasoned and stored ready to cook.
16:36Get the stems out.
16:38Jazzy, now in charge, gets Dapper to work on an apple and mint gel.
16:42So, what's going on here?
16:44All of it.
16:45Skins, apple, a lot.
16:47What was the point in peeling them?
16:48It was nice and small and it could sound tricky.
16:50Whatever.
16:51You just made me do a pointless job, didn't you?
16:52So, the head chef, in goes mint and the whole lot is reduced.
16:57The scallops and black pudding will be served with a crumbling of pork crackling tonight.
17:01On to the main.
17:03Pan-fried fillet of sea bass with saffron and champ cake.
17:08If the sea bass skin isn't crispy, I think that might be an issue.
17:13I like my fish battered or all of it in.
17:16Unlucky, Steph.
17:17It's only the finest ingredients for these boys.
17:20Jazzy Mark gets to work on the fish.
17:22The best way to make a fish cook evenly is to score the skin.
17:28Well, get on with it then.
17:31Skin scored.
17:32The fish goes into the fridge to pan-fry later.
17:35On to the champ.
17:35Chomp cake.
17:37I don't know what a chomp cake is.
17:40I really don't know what a chomp cake is.
17:42It's basically mashed potato cake.
17:44Spuds are boiled in saffron water.
17:47I think that's another safe dish.
17:49Pre-made mash.
17:50The potatoes are then ground in...
17:53What is that, Jazzy?
17:54Chamouli.
17:55Come again.
17:57Fancy masher.
17:59Once fancifully mashed, spring onions are added, and then the cakes are shaped to be cooked later.
18:05Dessert, please.
18:07Gatsby ginger and lime cheesecake with cream and fresh lime zest.
18:12I hope it's a baked cheesecake.
18:14Is it homemade?
18:15It is indeed.
18:16Jazzy puts dapper to work grating lime.
18:18Do you want to mix it with a bit of sugar as well, so it's nice and sweet?
18:21Yes, chef.
18:23Mark, do you want a bit of knuckle in here as well?
18:25Yeah, maybe put him on something easier.
18:27Hey, look at that.
18:28I'm like an actual chef now.
18:29Well, maybe head grater, perhaps.
18:31Jazzy mixes cream with vanilla paste, sugar and zest.
18:35And a juice of a lime.
18:36Then samples.
18:37Any good?
18:40I'm going to take that as a yes.
18:42The cheesecake filling gets plumped onto homemade ginger biscuit bases, then into the fridge.
18:47Sorry, Andy, it's not a baked one.
18:49Jazzy then knocks up a chantilly cream that gives the cheesecake its name.
18:53And this is what makes it the Gatsby cheesecake.
18:56The whiskey liqueur.
18:58I thought that was for me.
19:00No.
19:01You can have a sniff of it.
19:03Oh, plush.
19:05Cream done, it's boxed up to be served with the cheesecake tonight.
19:09I think preps went really smoothly.
19:10And we've actually worked well together.
19:12I have done, eh.
19:13First time for everything, eh?
19:14And I've got my hands dirty.
19:16First time for everything.
19:18I can't see it being a winning menu.
19:21Just because it's fish, fish, fish, you know, well, apart from the cheesecake.
19:25I've never actually tried the scallops or sea bass, so if I try it and I like it, then it
19:31could turn things round.
19:32I think we've definitely got a better menu than this menu.
19:35I think to get the winning money at the end of tomorrow night, they'd have to kill us.
19:43Because they ain't going to win.
19:44Hey, man, tonight's our night.
19:46Yeah, so about you now, big man.
19:47Yeah, we're going for it.
19:48Let's go and smash it.
19:50First up, the ultra-confident boys from Riverbeet, Andy and Charlie.
19:54So it looks out with the caboose tonight.
19:55Yeah, interesting.
19:57How's it going?
19:58All right.
19:58How are you?
19:59How are you doing, guys?
20:01And you?
20:01There's definitely not some boring dress sense going on in this room, that's for sure.
20:04I think Jazzy's still looking jazzy tonight, lads, what do you think?
20:07What colour and the pants you got on today?
20:09Black and purple.
20:10Well, there's a coincidence, so have I.
20:13Anyway, next up, seafood novice Steph and husband Damon from Savory Fix.
20:18Nice to see you again.
20:19Hello.
20:20How are you all right?
20:20Well, guys, we've got some nice martinis here for you.
20:23The straw's on the side if you prefer.
20:24Just to look ladylike.
20:26Oh.
20:27My favourite cocktail, so I was impressed.
20:30So here's to the Saturday night, guys.
20:31Cheers.
20:32Cheers.
20:33Three, two, coming up.
20:35One, one.
20:35Dancing at the table.
20:37It's time to sing it.
20:38I didn't do any YMCA tonight, because I'm not weird.
20:42And an unusual appraisal.
20:44All I could taste was...
20:46Like, new kettle.
20:47A newer or old kettle.
20:55It's the second night of the competition in and around Newcastle.
20:58Cheers.
20:59Cheers.
21:00And the turn of Mark and Mark, a.k.a. Dapper and Jazzy,
21:04to host their restaurant rivals in a bid to win the £1,000 prize.
21:09OK, guys, well, if you want to take a seat, get settled in,
21:11we'll go and get your starters prepared.
21:13Great.
21:14Great.
21:15We're excited to put this food in front of people.
21:17Great opportunity to show people what we're all about.
21:20Scallops are dispatched to a fiery furnace.
21:23How are we doing?
21:25They're looking lovely.
21:26Good-o.
21:27Then plonked onto the black pudding
21:28before a quick crumble of pork crackling.
21:31That's what you call a winner.
21:33And there it is, Steph's favourite food on black pudding.
21:39Thank you very much.
21:40Is everyone a scallop fan?
21:41No.
21:42No?
21:42So, do you just not like them,
21:43or you just not had them before, or...?
21:45I've never tried them, but I am happy to obviously try them.
21:49Very brave.
21:51Are you enjoying that, Steph?
21:52Ha-ha-ha-ha, bless.
21:54Looks like a no to me.
21:56The scallops just didn't cut it.
21:58Fishy jelly, that's what it tasted like.
22:01I really enjoyed it,
22:02but that's because I love, sort of, seafood and black pudding.
22:07Which is what it was.
22:09It's really good.
22:10Scallops have done nice.
22:11The only criticism I would give,
22:13which isn't a bad criticism,
22:15too much black pudding.
22:15Yeah.
22:16The effort put in tonight was much higher than last night.
22:19When you've plated that dish before,
22:21erm, there was one piece of black pudding
22:23and then the three scallops around it.
22:25Yeah.
22:25So we just tried something a little bit different tonight,
22:27so trying to explore different options.
22:30Experimenting?
22:30Yeah.
22:31Yeah.
22:31Basically, yes.
22:32You won't do that again, now, will you?
22:34No.
22:34No.
22:35Back at the table and Dapper's sharing his childhood ambitions.
22:39As a kid, I actually wanted to be a fireman.
22:41What did you guys want to be?
22:42I wanted to be a PE teacher.
22:44Right?
22:45How did that not work out, then?
22:46Just life changes, isn't it, as you grow up, as you know?
22:48Have you grown up?
22:49Yeah, yeah.
22:50You hide it well.
22:51Yeah, thanks.
22:51I learned from the best.
22:53When I was younger, I wanted to be, like, an entertainer,
22:56so I did it for, like, four or five years.
23:00Erm, but then I had to grow up, basically.
23:03You know what I mean?
23:04Because there's only so many times you can get paid for doing the YMCA on stage.
23:08Tell that to the village people.
23:10Did any of them sort of aspirations, as a kid,
23:12have they playing into any part of your life now?
23:14Obviously, entertainment-wise, if you didn't speak to your guests
23:16and customers and everything else,
23:18so you're entertaining in a different way.
23:20If you're working in front of the house,
23:22the audience is every customer.
23:23So you're flaunting it, you're showing off,
23:26and showing the biggest show of your life, in my eyes.
23:29Generally, when I was on stage,
23:31we sort of do party dances all the time.
23:32Well, why don't we do a bit now?
23:34A bit of YMCA?
23:36Oh, mastery!
23:37Come on.
23:38Three, two, one, go!
23:41YMCA!
23:42Can we see?
23:43Y-M-C-A!
23:45I think Damo's been born to be a performer.
23:47He's a big guy, he's a big character, isn't he?
23:50Y-M-C-A!
23:52Oh, come on!
23:53Come on, come on!
23:54I didn't do any YMCA tonight,
23:57cos I'm not weird,
23:59and I'm not ten.
24:01So if we're all done,
24:02we'll go and get your mains on.
24:03Doing all right?
24:04Thank you very much.
24:05I think we're doing really well.
24:07A few little things to critique,
24:08but it's good to hear things.
24:09If you don't hear feedback,
24:10you can't improve,
24:11so I'm happy.
24:12Are you happy?
24:12I'm very happy.
24:13Glad to hear it!
24:14Jazzy fries his potato champ cakes
24:17and puts the broccoli on.
24:18Just like a spare part, yeah.
24:20I'm sure Jazzy can find you something to do.
24:22My job?
24:23Yeah.
24:24Told you.
24:25Oh, mate, you're fired.
24:28Charming.
24:28Jazzy fries the sea bass.
24:31Are you happy, Mark?
24:32Probably not.
24:32You just fired him.
24:34Ongo the champ,
24:35broccoli and fish.
24:37Service, please.
24:38And there it is,
24:40another one of Steph's favourites
24:41she hasn't tried.
24:44So how is everyone with fish?
24:46Sorry.
24:49I've never tried it,
24:51but I'm going to try it.
24:53Attaboy, Steph.
24:57So, Steph,
24:58what's your thoughts on the fish?
24:59It's actually nice.
25:00It's actually nice?
25:00Yeah.
25:01Wow.
25:01It's like a salty bacon-y flavour.
25:03It's really nice.
25:04Yeah, fish bacon.
25:06You can't beat it.
25:07Steph doesn't like fish,
25:09apparently.
25:09Now she does.
25:11God, that's better than that,
25:12can we, really?
25:13I enjoyed the fish,
25:15but the other two components,
25:16which was the green,
25:18the long-stem,
25:20the long-stem broccoli
25:21and the champ mash.
25:22It tasted plasticky.
25:24Plasticky?
25:25Really?
25:25What a sort of,
25:26use a kettle
25:27that needed sort of discalent.
25:29Right.
25:30And all I could taste
25:31was sort of a weird...
25:33Like new kettle?
25:34New kettle?
25:35A new or an old kettle.
25:36Old kettle?
25:37Flavour.
25:39Oh, right.
25:40I can't see anything else.
25:41I'm pleased you said it,
25:42though, because I thought it was just me.
25:43No.
25:44Andy, are you getting any household appliances?
25:46The vegetables were cooked very well,
25:48the sauce was done well,
25:50the sea bass was slightly overcooked for me,
25:52the skin was done very well.
25:54Overall, it was a pretty good dish.
25:56No hint of a toaster, then.
25:58Back at the table,
25:59and Dapper's interested in working relationships.
26:01So do you guys clash a lot at work,
26:03or does it bring some conflict?
26:04It's easier working with your wife
26:06than it is working with, like,
26:08people I don't know fully well,
26:10if that makes sense.
26:11Me and Steph single-handedly run everything.
26:13Yeah, there's quite a full team here
26:16compared to me and Damon running a full kitchen.
26:19Tonight, I just felt like
26:20it was more of a sort of military operation,
26:23if that makes sense.
26:24We have that personal touch.
26:26We took our dishes out and delivered them.
26:29They sat down and someone else waited them.
26:31That'll be the waiters.
26:33I think the main went down really well.
26:35Everyone seemed to enjoy it.
26:36The dessert next now,
26:37and I think the dessert's really going to finish this off.
26:39This is a winning dessert.
26:41Let's see, shall we?
26:42Jazzy makes fancy balls out of his whiskey cream.
26:45I love a nice Quinnell.
26:47Who doesn't?
26:49And there it is.
26:50A Gatsby cheesecake with edible flowers.
26:56It's based on the classic Gatsby cocktail.
26:59It's got ginger, lime and whiskey cream.
27:02Because it's the last of the night,
27:03I think I'm done.
27:05Oh, yeah.
27:11It's like you've just walked out of a salon.
27:14Or maybe a saloon.
27:16I have to tuck in.
27:20So, what are we thinking so far then, guys?
27:22Did you say there was whiskey in it?
27:24Yes, there is, yeah.
27:25It tastes like the lime and the ginger, but I didn't get loads of whiskey through.
27:29I prefer baked cheesecake.
27:31Percy wouldn't put cream on top of a cream.
27:33I'd rather have had a sauce with it.
27:35I agree with the cream on cream.
27:37We were talking about that in the kitchen.
27:38Well, I'm enjoying the cream on cream.
27:41Yeah.
27:42It upset me a little bit, but, you know, I'll go through it.
27:45The work that went into that was tremendous.
27:47So, I don't think that quite got appreciated as much as we'd expect.
27:50Homemade, definitely, yeah.
27:51You can tell it was homemade.
27:52That's probably why it didn't taste as good as it should have.
27:54We should have bought it.
27:56The dessert might have let you down from the first two dishes.
28:00Yeah.
28:00And look, it's made you number two.
28:02Yeah, yeah, yeah.
28:04We'll see.
28:06I think Mark and Mark have put on a very good show tonight.
28:10I'm not scared about tomorrow,
28:12but I think they've made it a little bit closer than what I thought it would have been.
28:15Yeah.
28:16Personally, I don't believe the menu reflects a winner menu.
28:22When you're serving sort of fish and then fish again,
28:26it's nice if you're sort of a fish lover,
28:29but I wouldn't personally serve cheesecake as a sort of dessert.
28:36When would you serve it, then?
28:38Don't answer that.
28:39How are the boys feeling?
28:40I think if we were to score ourselves tonight,
28:43I think we'd be 19.
28:45I think about 17.
28:47Really?
28:48Yeah, I just...
28:49Why?
28:50It's because of the last moment.
28:53That's all.
28:53That's you being hard on yourself.
28:54I think that's being hard on yourself, but yeah, 17.
28:56Tonight, we're going to score them a 16.
28:59You know, I still believe that our menu is a lot stronger
29:02and it offered a lot more sort of choice.
29:04So tonight, we're scoring Jazzy and Dabby a 13.
29:08Which puts Mark and Mark into the lead with 29 out of a possible 40.
29:20It's the final day in and around Newcastle and Andy and Charlie from Riverbeet's turn to host.
29:26And their confidence, although not knocked, has been at least gently tapped.
29:30Well, last night, I thought they did quite well.
29:33Much better than I thought they were going to do.
29:36Still a few little things I thought weren't quite right.
29:39But we can't all be perfect.
29:40No, not like us.
29:42I think we can win.
29:43I think I'm really chuffed with what we put forward.
29:46I think the cooking in the kitchen was first class.
29:50We've still got a good chance of winning the £1,000.
29:53We think that tonight's probably going to be the competition.
29:56I wish we were first and we would have had the bar set to the highest and no-one would
30:00have panicked.
30:01But I think they'll all realise once the first plate goes down on the table that we've won the £1
30:05,000.
30:06Time to put your money where your mouth is.
30:09Andy kicks off with his multiple starters.
30:12Thai drunken sea bass, sweet and sour salad, hand-dyed scallop and twice-cooked belly pork
30:17and peanut and caramel char-grilled asparagus with tofu yuzu puree and grated egg.
30:23What a mouthful.
30:24Literally.
30:27It's not something I would eat.
30:29What, any of it?
30:30I'm looking forward to it.
30:32I don't know.
30:33To be honest with you, I couldn't really tell you because I don't know what some of these are.
30:37It sounds lovely.
30:37It is.
30:38Emma, is it one dish?
30:39Is it...
30:40Is it tapas?
30:41It's got to be three dishes.
30:43It must be tapas.
30:43It's got to be.
30:44You're not wrong.
30:46Andy kicks off the gargantuan task of prepping his starter in a flurry of fish scales.
30:52I've seen all the scales on my arm.
30:54Oh, looks like scabs.
30:55Once de-scabbed, Andy fillets bones and scores his sea bass.
31:01Eric, now we're on our right sides, don't you?
31:03Yeah, yeah, definitely.
31:04They then plonked into the Thai drunken sauce.
31:07Chin-chin, little fishes.
31:09Before being refrigerated, on to the scallops.
31:12It's starter and me enough last night in one plate.
31:15So, this evening, we're using the hand-dive scallops.
31:18We're going to use every part of it.
31:19We're going to use the meat, the roe, and we're even going to serve it back in the shell.
31:23Waste not, want not.
31:25Andy removes the meat and roe.
31:27You can't get fresher than the hand-dive scallop.
31:30Pretty as a picture.
31:30The roe will be blanched and the scallops will be flash-fried later, before serving with all the other dishes.
31:37The main is Malayan red chicken curry with Thai fragrant rice.
31:43It's exactly something I would order that.
31:46Sounds really nice.
31:47If it is, like, a Thai red curry, um, and with the Thai fragrant rice, it's going to be, to
31:53me, it's going to be very perfumey, and I don't really like eating perfume.
31:58Don't worry, I don't think Andy will be using any old spice tonight.
32:02I'm so sorry.
32:03Turmeric is tumbled into chicken thighs, then added to sautéed onions, before Andy lets loose with his classified information.
32:10So this is the red Thai curry paste that we're making in-house.
32:13This is, um, our secret ingredients, which, unfortunately, is secret.
32:17As all good secrets are.
32:19Less confidential ingredients are then popped in, such as ground cloves, cinnamon, star anise, and tomatoes.
32:25Ah! Shh! Don't tell anyone about the tomatoes!
32:28I'm not a fan of spice, so if he's using a lot of spice and he's cooking, that could be
32:34an issue for me.
32:35Charlie, I think this curry's ready. I think it's going to blow their socks off tonight, man.
32:39Ooh, sounds spicy to me.
32:41The curry's left to reduce and will be served with Thai-fragrant rice.
32:45Time for Pud.
32:46Star anise dark chocolate taut with black cherry and Kirsch ice cream.
32:51What do you think, then?
32:52I like black cherry and chocolate together.
32:54Yeah.
32:54I'm just not sure on the star anise.
32:57Star anise, I'm sure, yeah.
32:58It's a little star.
32:59Star anise is a little...
33:00A little star-fragrant thing.
33:02Ah, is it a fruit?
33:04No.
33:05I don't know, then.
33:06The star anise is another...
33:07It's another Asian influence, isn't it?
33:09It is, yeah, but...
33:10So, it's anise, I think it works in dessert.
33:13I'm sure he's going to execute it very well.
33:15It's a great chocolate dish.
33:16It's gluten-free.
33:17It's a winner.
33:18And I think they'll all poo themselves.
33:20Yeah.
33:21Is that what you really want?
33:23Charlie starts by separating egg whites, which Andy whips up with sugar.
33:27Here we like to add a little bit of salt into our egg whites
33:30to make the peaks just that little bit firmer.
33:32Oh, top tip!
33:34Chocolate's then melted with butter, vanilla paste and ground star anise.
33:38Just enough to give it a nice little bit of flavour.
33:40Which all goes into yolky sugar with ground almonds and very firm egg whites.
33:46And then we're just going to combine all this together.
33:50The mix is then loaded into a tin.
33:52And in it goes.
33:54And whilst that bakes, the ganache topping is made.
33:58Smells lovely, that Andy.
34:00It's amazing what a bit of cream and chocolate does, isn't it?
34:02I know.
34:03Ganache done, it's artfully manoeuvred over the tort
34:06and will be served with a black cherry and Kirsch ice cream.
34:10That is a winning dessert right there, Charlie.
34:12I know.
34:12I'm excited for this, like.
34:14From my sort of point of view and my sort of likes,
34:18from what I'm reading, it's not...
34:21I would put my menu above it.
34:23I think it sounds a lot like Andy knows what he's doing in the kitchen.
34:26There's a lot of flavour combinations going on there that are interesting,
34:33but I think if he gets them right, he could absolutely nail it with us.
34:36So, well done so far, mate. Good luck.
34:41First up, and in matching mustard, Savory Fix's Steph and Damon.
34:46How are you doing, darling?
34:47All right.
34:48Got a nice little bit of fizzy for you.
34:50There you go, mate.
34:51Very much.
34:51It's an English sparkling wine from Easterseks.
34:54I think it's nicer than champagne.
34:56If it's wet and alcoholic, I'll drink it.
34:58Well, quite.
34:59Next up, the ones to beat, Mark and Mark from Caboose.
35:03Hello. How are we doing?
35:05How you doing?
35:05Not bad.
35:06How are you doing?
35:07You all right?
35:07After all, mate.
35:08All right, guys, here's to the last night.
35:10All right, cheers.
35:13Coming up, baffling bouquets.
35:16I don't, like, mouthfuls of perfume in me, like,
35:20do you know what I mean?
35:20We're going on about the fragrant rice,
35:24thinking it was going to be floral.
35:26And the bounty is bagged.
35:29In first place, it's...
35:37It's the final night of our professionals competition
35:40in and around Newcastle.
35:42Cheers.
35:42Cheers.
35:43And the turn of River Beat duo Andy and Charlie to impress,
35:47with some Asian fusion food in the hope of winning £1,000.
35:51So, guys, I think we're all ready to eat.
35:53Let's follow me, and I'll take you to the table.
35:56Thank you very much.
35:56River Beat is going to be bursting out of the water tonight.
35:59You're going to be like a mermaid, aren't you?
36:02That stumped him.
36:04Andy fries his pork belly.
36:07In goes a sweet peanut sauce with some added fancy pan work.
36:12What a tosser.
36:13I'm glad I didn't say that.
36:14Then it's on to the next element of the starter.
36:17This is our special salt mix.
36:19The plates are dressed.
36:21Wow, you do mean business.
36:23So, sensible Andy's coming out now,
36:25because obviously it's a little bit of pressure.
36:27It's all going well.
36:28Three elements to their one.
36:30Three times as hard, but three times as tasty.
36:32On goes the belly pork, scallops, and finally the sea bass.
36:37And there it is, a selection of Asian tapas.
36:43Thank you very much.
36:44Enjoy.
36:48So, look, Jazzy, what's your favourite thing so far?
36:50Scallop.
36:51I wouldn't have served it in a shell myself,
36:53because it's hot, it's moving around like, like, but...
36:55The only reason why we served it in a shell,
36:56it just seemed to waste after getting hand-dyed scallops.
36:59Just tried a bit of scallop.
37:01The taste's nice, but I've kind of got away with the texture.
37:03Have you tried the raw yet, though?
37:05Not yet.
37:06It's a different...
37:06Gave enough to dry.
37:07It's a different texture, isn't it?
37:08Yeah, yeah.
37:09It's totally different.
37:11I didn't like the raw.
37:12It tasted like a crab stick, just jellified.
37:14It might have been my fault, though, because I think I sort of...
37:16He went, oh, I ate that raw, it's not bad.
37:18So I put quite a big bit in my mouth.
37:20Sorry.
37:21Is it the worst thing you've put in your mouth?
37:23One of them.
37:24One of them.
37:25I think Steph with fish generally is a no-no.
37:29She doesn't really understand food.
37:32I struggle a little bit with spice, so...
37:34You were playing gin?
37:36Yeah.
37:36Steak and chips?
37:37Yeah, like, yeah.
37:38I thought he would have been a little bit more adventurous,
37:41but he's a bit similar to Steph, really, isn't he?
37:43The scallop was slightly under,
37:46with the raw on top being blanched.
37:49If I was going to serve her, it'd be roasted.
37:51You'd throw it in the bin.
37:52I really liked the pork belly.
37:53The only downside to that was the peanuts
37:55were really heavily smoked or heavily roasted,
37:59so the flavour overtook everything.
38:01Back at the table, and Andy's giving a history lesson.
38:04You know this used to be at a police station?
38:06Is that what it was?
38:07Yeah, yeah.
38:08I've heard we've been arrested in here at some point,
38:10but, you know, so...
38:10Well, you probably are.
38:11You're probably old enough, yeah.
38:12It was the 1950s.
38:15Don't understand why we'd welcome people to run the dinner table
38:18and start off with insults.
38:21I think the starter went down quite well.
38:23The guests tonight are hard to gauge still.
38:27I think with a chicken dish, with our curry,
38:31should win back some of the fish haters.
38:34Ah, but will it worry the spice wimps?
38:37I'm a little bit worried about Dappy,
38:38but hopefully if he likes curries, then we should be all right.
38:41Coconut chutney is added to the dish.
38:44Looking lovely, miss.
38:45Thank you very much.
38:46And there it is, Malayan chicken curry.
38:49Good luck, Dapper.
38:54Are you worried?
38:56Yeah.
38:57What's worrying you?
38:58Chillies.
38:59You don't have to eat the chillies.
39:00I won't judge you.
39:02Would you like me to get you some fish fingers from the freezer?
39:03Yes, please.
39:05I like curries, but I don't like spice.
39:08So I like the flavours that can be introduced to a curry.
39:10Like a coma?
39:11No, no, I'm not, I wouldn't say I'm a coma person.
39:14I like the curry, just not if it's too fragrant.
39:18I don't really go off of any Thai curries.
39:19You'll be all right, because it's Malayan.
39:21Good, well, enjoy, guys.
39:22Enjoy.
39:24I'm enjoying the spice, it's nice.
39:26Good.
39:26Yeah.
39:27Fragrant, faint.
39:27No, it's nice.
39:29Are you struggling with that?
39:31For me, it's sort of like something that wouldn't normally have, because I don't, like, Thai, I associate it with
39:38floral.
39:39So I was, when it said, obviously, the fragrance rice, I was a little bit worried.
39:42So I was thinking it was going to be, like, mouthfuls of perfume and be, like, rice, do you know
39:46what I mean?
39:46Yeah.
39:46With fragrance rice.
39:47I think Steph and Damo, definitely a little bit out of their depth, were going on about the fragrant rice,
39:52thinking it was going to be floral.
39:54I don't think they were very fine dining or adventurous.
39:58My curry had split, the grease had come out, had to mix it back up to start with.
40:02Flavour was great, it was lovely there, it was happening, and all of a sudden...
40:06You like spice, though, don't you?
40:06I like spice.
40:07Yeah.
40:07I didn't think the rice had a lot of flavour, but that might have been because the spice, for me,
40:12was overpowering everything else.
40:16Sweat running down his face.
40:19Sweat in the air.
40:20Yeah, I don't respond well to spice.
40:21Yeah, thanks, man.
40:22Yeah.
40:23I was going to knock you down for service there, but you've recovered it.
40:27The actual curry isn't that spicy, so I guess he's just a bit of a wuss.
40:31So because you don't like spicy foods, what's probably the worst thing you've had or the most adventurous thing you've
40:37ever had?
40:39Zebra.
40:40The most adventurous thing I've ever eaten is probably goat's willy.
40:47It was kind of just this wee little shock in Vietnam, and I didn't know what I was eating, and
40:52then I ate it, and then they came back giggling, saying, oh, by the way, you've eaten goat, willy?
40:57Was it big?
40:59Well, I swallowed it.
41:02What's the worst thing you think you've ever eaten, apart from last night's tea?
41:06Oh, Andy, really?
41:07Wow.
41:08I'm only kidding, I'm only kidding.
41:09That's all right, said no, can't take it back.
41:12He's not biting back, is he?
41:14No.
41:14He's not?
41:15I thought he was a fun guy, but he's not.
41:17So, guys, have you all finished your mains?
41:19We'll get these cleared away, and then get the pudding up and running for you.
41:22The confidence we'll have has probably not been knocked, because we know that we're very good at what we do.
41:26I just think that people who are eating our cuisine aren't really up to the challenge of our food.
41:32Well, maybe your dessert will be a safer bet.
41:34I mean, who doesn't like chocolate?
41:37Andy divvies up the tort and torches the top.
41:40Darley adds some gold leaf, and with a scoop of ice cream, there it is.
41:45Chocolate tort, pretty as a picture.
41:51So, enjoy.
41:53You've left the tinfoil on here, you know.
41:56Well, enjoy the tinfoil, mate.
41:58Hope you haven't got dodgy teeth.
41:59That's it.
42:00Yeah.
42:03I was a little bit worried with the star anise through it, but it all comes together.
42:09Yeah.
42:09I was the same.
42:10I thought it was going to be, like, fragrant with the star anise.
42:12You love that word tonight, fragrant, don't you?
42:14I do, fragrant.
42:16I thought the texture was really nice.
42:18You could cut through it nice with your spoon.
42:20Jazzy.
42:20It felt nice when you ate it.
42:22Jazzy.
42:23And it tasted like dark chocolate, like it should have done.
42:26Andy's back with us.
42:27Well done, fella.
42:29I preferred my dessert, just because it was more...
42:33the chocolatey that tonight was too rich.
42:35Dessert dividing opinion, Andy has a literary question for the table.
42:40If you had to write your own autobiography,
42:42what title would you give it?
42:43All About the Pie, or, you know, the bar and the mace, yeah?
42:48I think I'd have to title my autobiography Failure.
42:52Oh, I feel like I need to give you a cuddle.
42:54No, no, no, no.
42:55The way I see things, I'm always willing to fail,
42:57because I think if you're not willing to fail,
42:59then you're not willing to try things.
43:01And for me, I've tried so many things because I'm willing to fail.
43:05I find that quite an odd concept.
43:07Yeah, it is an odd concept.
43:09Failure.
43:10Why would you want to be a failure?
43:11No, but he's not scared about failing.
43:13That was the way I...
43:14Yeah, but it's a very negative thing to look forward to.
43:16So let's hope he's a failure tonight.
43:19Tonight, I don't believe they've done enough to win.
43:23But that, again, is literally because it's my, sort of,
43:26personal flavour and taste.
43:27I always say, my expectation, I walk through that door,
43:30I'll give you...
43:30If I give...
43:31If they have expectations I've met, it's done.
43:33Yeah.
43:33But they haven't been tonight.
43:35If we were going to score ourselves tonight,
43:37I think we would score ourselves a...
43:40The Riverbeet fellas need 30 to take first place
43:43from current leaders, Caboose.
43:45Tonight, we're scoring Andy and Charlie are 13.
43:48Tonight, we're scoring...
43:49Oh, hold it right there!
43:52As Andy and Charlie are tonight's hosts,
43:55it's down to them to reveal the results.
43:59Good luck.
44:00Yeah, good luck, guys.
44:01So here we go.
44:02Joint second place.
44:04We have...
44:07Damien and Steph.
44:09And...
44:09Riverbeet, Andy and Charlie.
44:12Caboose scored them 13.
44:15Which means, in first place, it's Caboose!
44:18Wow!
44:19Woo-hoo-hoo!
44:23Right now, how am I feeling?
44:26Overwhelmed.
44:27I can't believe we've actually done it.
44:28We've struggled since we started,
44:30and to be recognised by people who are in the same industry
44:33really means a lot.
44:34Woo-hoo-hee!
44:36That's where I was like...
44:37You know, I'm happy.
44:38Obviously.
44:39The fact that we came second with a stammers from like this,
44:42you know, we can't complain.
44:43Yay!
44:44Woo-hoo-hoo-hoo-hoo!
44:45I feel a little bit disappointed that we didn't come second
44:48completely.
44:49We were joint second.
44:51So really, we're last.
44:53Yeah.
44:54Negative, but we were last.
44:56Joint last.
44:58I came here tonight to hear the crowd go...
45:01Boom!
45:01Shake, shake, shake, shake the room!
45:05Boom!
45:05Shake, shake, shake, shake the room!
45:07Boom!
45:07Tick, tick, tick, tick!
45:10Boom!
45:10Shake, shake, shake, shake the room!
45:12Boom!
45:13Shake, shake, shake, shake the room!
45:15Boom!
45:15Shake, shake, shake, shake the room!
45:17Break it on!
45:18Yeah!
45:19Pump it up, pump it up, come on now
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