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00:00Let's do it ouch
00:02Take three restaurants
00:07Cooking up their finest fare
00:11Coocious ask each to host a three-course meal
00:15Hey
00:16Which will be scored in secret
00:19Making you all tingling. It is making you all tingling. On today's show
00:24Mollusk mouthfuls
00:30Oh, that was an experience scorching spoonfuls serve a little pots of blended Scotch bonnet
00:37No, it's one. Oh, that's coming off. I know when not to be a
00:43Plonker and dash in ashes. You've had those teeth whined up a little bit. They're actually natural teeth. I actually
00:50brush them
00:51It was only a bit of fun took it very personally as they compete to win a thousand pound prize
00:57Oh
00:59Hello, I'm here
01:07Today's professional competition comes from in and around Birmingham
01:11It might have a rich culinary history and a plethora of Michelin star restaurants, but that doesn't compare to its
01:18most famous foodie icon
01:20spaghetti Junction
01:22And hoping not to drive their guests around the bend tonight are our first hosts head chef Rosie and front
01:28-of-house Jess of the Oyster Club
01:32We're a very versatile restaurant
01:33So if you want a casual lunch or a very expensive fancy dinner, you're more than welcome to come
01:39Very expensive! I don't know why
01:42Yes!
01:43I don't know either. Still looks fancy
01:46Sometimes Jess sort of in the middle of a busy service will kind of I can hear her and some
01:51of the other front of house giggling around the pot wash
01:55Jess!
01:56Jess!
01:57Shut up!
01:58Oh
01:59I'd get a wriggle on
02:01Right, let's go then!
02:02Come on, get on with your job
02:05So what's the plan then eh?
02:08Tonight we are going to serve fancy food in a relaxed environment where everyone should enjoy it, so best of
02:13both worlds hopefully
02:15They're kicking off with the starter dressed white crab with chicken skin avocado and sourdough croutons
02:22What does it mean chicken skin?
02:24It means the outside of the chicken
02:27No, I know what a chicken skin is but like
02:29I'm pleased about that
02:32Next into the professional's den a dad and daughter duo Lorenzo and Jade of Wild Moor Oak
02:40We're a classic country pub in the wilds of Worcestershire
02:43We do Caribbean food, it's one of our main specialties, but we do maintain some British classics
02:48Hello, answer, hello
02:50You alright dad?
02:52Are you on the phone again?
02:53Yeah listen, I'm just getting lunch ready
02:55Is a good chef used to train me well?
02:58Should I use the word train?
03:00Um
03:01Broken
03:02I think perhaps
03:03Like a horse
03:05Sounds painful
03:06You take those off
03:08Use your hand, you can rustle out
03:10Everything that comes off is good
03:11Yeah?
03:12Yeah
03:12Got that Jade?
03:14At the Oyster Club, Jess is helping out Rosie in the kitchen today
03:17And with the crab cooking, first job is de-stoning avocados
03:22Watch those fingers you
03:24Fingers intact, Rosie blitzes the avo with chilli
03:27Before adding food colouring
03:29Not green enough for you
03:30Keep it nice and fresh looking
03:32I'm learning all the tricks today
03:34Her next trick is whisking it all together and popping it into a piping bag
03:39Are you any good at thyme bling?
03:41No
03:41No?
03:42I'm actually not, but I'll give it a go
03:44Oh no, that was a poor job
03:46Look at all that, look at that
03:49So saggy now
03:51Avocado
03:53Gotta be seasoned right, otherwise I can't stand it
03:56Meet our final professionals of the week
03:59Owners of high-end restaurant eight
04:01Head chef Andy in front of house Sam
04:05So I'd describe eight as counter-top dining experience
04:09There's no sort of bracket cuisine that we do
04:12Do you know where people go modern British interpretations and all this
04:14I just serve food that I think a lot of people can relate to
04:19Yeah, I think that'll go really well with the cod
04:21And then we just need to work out what we're going to serve with the beef
04:24Definitely Riocca with the beef
04:25Yeah?
04:25It's the only thing really that's going to hold up to it
04:28And with a no-nonsense approach, they're not expecting much criticism this week
04:32Oh, you missed a bit
04:34I've never had anybody come in and say they don't like the food
04:36Ever
04:36If we went through this whole experience and someone said, I don't like the food, you know
04:42We'll be surprised
04:43Back with today's hosts
04:45Stephy on
04:46And the crabs ready for cracking
04:49The key for crab, keep your board tidy because we don't want bits of shell flying around everywhere
04:56That's it
04:56Nearly
04:59Oi!
05:01She just told you, Jess
05:03That went everywhere
05:04Hmm
05:04I don't like crab
05:05Do you like crab?
05:08No
05:08No
05:08Oh dear
05:09Crab meat picked, they add chives, apples, mayo, ketchup and lime juice
05:16Really kind of cuts through all that meatiness of the crab
05:20It's mixed, then set aside for tonight
05:24So it's on to the main, roasted turbot on the bone
05:28With butter sauce, smoked caviar and sea vegetables
05:33That's more fish, Jade
05:35No!
05:35This isn't happening
05:37This is not happening
05:38I'm afraid it is
05:40This is the turbot for our main course, so it is the king of the sea
05:45It really is one of the best fish money can buy
05:47Rosie begins with a decapitation before the hard work really starts
05:53That's it
05:54That's it
05:54Go on, give it
05:55Go on, all your strength
05:56All your strength
05:57Go on, girl, give it some
05:59Right, you're going to have to leave this one to the professionals, Jess, okay?
06:02All right, all right
06:05Crikey!
06:06Now that's how you do it
06:07I love turbot, absolutely love it
06:09I love it when it's cooked properly
06:11I hate it when it's overcooked
06:12On the bone, the turbot cooks really, really nicely
06:16It gives it such soft flesh
06:18It'll be cooked and garnished tonight
06:21So the final dish to prep is dessert
06:24Pear shoe bun with bitter chocolate ice cream
06:29I don't know what pear shoe bun is
06:32Do you?
06:33Yeah
06:34Oh, God, you're really embarrassing me
06:36You've shown me up
06:36I went to college, I did go to college
06:38I did go to college
06:39Yeah, we believe you
06:41Jess begins with yet more banging
06:45Never is how much you need to anger to be a chef
06:48How is banging you do?
06:49Hard work
06:50Angry people, you are
06:53I think you do more banging than I do, Jess
06:57Yeah, let's just pipe out the shoe bun mixture, shall we?
07:00You want to go nice and tall
07:01So it can really rise
07:03So it doesn't look flat
07:04Yeah, keep it nice and pointed upright, Jess
07:07Yeah, more
07:08That's lovely
07:10Kind of upright
07:12Yeah, perfect
07:13We'll go with that, Jess
07:16They're topped with the crackling and left to bake
07:20That's one of the things that I know how to do really well
07:22So I'll be the first to say if they haven't done it well
07:25Noted
07:26Uh-oh
07:27I do have some extras, but I'm very tempted to give you that one
07:30It's so funny
07:32Shoes out, the pears are left to poach and will be served with the pastries tonight
07:37Everything's prepped and ready to go, so all you've got to do tonight, Jess, is follow my lead and we'll
07:41be on to a winner
07:42Yes, Chef
07:43Yes, Chef! Better get off to meet your guests
07:48I mean, it all sounds lovely, to be honest
07:50I mean, with Andy, I can tell instantly whether he likes something or whether he doesn't
07:54Just by looking at him, he doesn't have to say anything
07:57Well...
07:57I mean, I like that
07:58You know, that's ruined it
08:01First to arrive are Lorenzo and daughter Jade from Wild Moor Oak
08:04Ooh, oysters
08:06Yeah, makes sense
08:07It does, doesn't it?
08:09Hiya
08:10Nice to meet you
08:10Hi, welcome to Easter Club
08:11There you go
08:12Thank you
08:14Nice to meet you
08:15Nice to meet you
08:15Jess, nice to meet you
08:17What's your name?
08:18Lorenzo
08:18Beautiful place, lovely, love all the mirrors, lovely, looks...
08:21Oh, yeah, you like mirrors, don't you?
08:23I do, see you myself
08:25Oh, we were right, it was it?
08:27Yep, you're at the right place
08:28Next, it's Andy and Sam from 8
08:32Hiya
08:33Hi, guys
08:33Come on, Andy, nice to meet you, OK?
08:36How are you?
08:36Nice to meet you
08:37Hi, Jess, nice to meet you
08:39Mwah
08:39Nice to meet you, Sam
08:40Jess, nice to meet you
08:41We'll get you something to nibble, I'll get you a few oysters on the go
08:43OK, yes
08:44We'll get them open
08:46Bonus canapé, anyone?
08:48Has anyone not tried an oyster?
08:49I haven't
08:50Yeah, you're going to have to give it a go
08:52No, no
08:53I don't...
08:54Ah
08:55OK
08:55You can do this
08:56Go for it, yeah?
08:56Yeah, yeah
08:58Go on, Jade, you can do this
09:02Oh, that's not a good phase
09:04And swallow
09:06That was really... that was... that... that...
09:10That was an experience
09:12Don't worry, it's all out the way
09:14Just a little smoked eel and mackerel with a little bit of horseradish
09:18Spoke too soon
09:23Take a breath, Jade
09:28Enjoying it?
09:29Bear with me
09:30Not sure that's a yes
09:32Coming up, aquatic aspirations
09:35I don't know, I'd probably choose a shark or a killer whale
09:38Yeah, not many things are going to eat you
09:40Andy is a character
09:42And Snoopy superiors
09:44We've got all the CCTV cameras
09:45We'll get a phone call
09:46Yeah, yeah
09:47I mean, I'll give you, you know, a minute or two
09:49But like seven minutes later, you're still leaning
09:51I'm not down for big brother eyes on people
10:01It's the first night of our professionals competition in and around Birmingham
10:05Cheers, guys
10:06Cheers, guys
10:14Right, let's do it
10:16Ouch
10:17Ooh, I felt that
10:18Crab on!
10:19Jess, you spilt a bit on the side of the plate there
10:21Oh, sorry
10:22Do you want to win this or not?
10:23I want to win this very much, Rosie
10:26Once more with feeling, Jess
10:28On go tiny bits of salmon, avocado and chicken skin
10:32Right, I think we're good to go
10:33Yeah, let's do the crab dab
10:34Do you have to?
10:36Yes
10:38There it is, dressed white crab with chicken skin, avocado and sourdough croutons
10:44Here you go, a dress white crab
10:46Thank you
10:47Thank you very much
10:48Thank you
10:53How are you finding it, Jade?
10:55Lovely
10:56It's really nice, yeah
10:57There she is
10:59It's nice
11:00It's a good protein
11:01But no, it's nice
11:03Good, good, clean flavours
11:04Yeah
11:05Yeah?
11:06Fresh
11:07I'm not a fish fan
11:08But do you know at that starter
11:09It was really, really nice
11:11No, it was good
11:11It was really, really nice
11:12No, I really liked it
11:13I know that Andy's enjoying it because he's nearly finished it
11:15Not even speaking
11:16Yeah
11:17It's quite quiet, isn't it?
11:17It's a change
11:20I've got to the engine
11:22When I find a bit of shallot here and I go, what?
11:25My nails are all in touch, you're all good
11:27Gave over
11:28It was nice, it was nice
11:29It wasn't, it didn't blow me away, it was nice
11:31Nice
11:32I forgot to serve it in a restaurant and go, yeah, it's nice
11:34Yeah, I guessed that
11:35Quite a large tar
11:36Yeah, it was large
11:38Nice though, yeah
11:40Everyone seemed happy
11:41Yeah, six clean plates
11:42Yeah
11:42What can we ask for?
11:44Yeah
11:44So you guys are father and daughter, right?
11:46Yeah
11:46Yes, yes, yes, yes
11:47She's the father of the daughter
11:49How is it working with your dad?
11:53Everybody, everybody asks that question
11:56How is it working with your daughter?
11:58It's a journey
12:00Yeah
12:00Yeah
12:01I think
12:02Did you get on really well?
12:04I love her
12:06Good save
12:07I don't think I could work with my parents, to be honest
12:11I grew up on a farm, so I did do a lot of jobs and stuff with them
12:15But you never got paid though, did you?
12:16Not much
12:1950p here and there
12:22Do you want to make a point?
12:23No, no, I'm just having a conversation
12:26Here we go
12:27I haven't really spoken much, I just wanted to speak to her
12:31Oh, Lorenzo, definitely a character
12:32You know, I think he livened the table up without a shadow of a doubt
12:37Everyone's getting on really well at the moment
12:39Yeah, it's a very chatty group
12:40Yeah
12:40Very chatty group
12:42Better keep them fed then
12:43Rosie begins by searing the turbot
12:46Still have a weight on these fish, isn't there?
12:48Good one
12:49Thank you
12:49Very good
12:50Once done, she adds
12:52Lots of butter
12:53Lots of butter
12:54You're not kidding
12:56The buttery turbot's left to cook
12:58So Jess attends to the sauce
13:00So make sure it doesn't get too hot, you don't want to split it
13:04Make sure you keep your eye on it
13:06All right
13:07Sauce heated
13:08In go cucumber, caviar and chives
13:11Then it's on to the fish, along with a sprinkling of sea vegetables
13:15Right, let's go, it's turbo time
13:18And there it is, roasted turbot with butter sauce, smoked caviar and sea vegetables
13:25There you go
13:26Thank you very much
13:27Your turbot
13:28Enjoy
13:28Thank you
13:33So guys, how are you finding it?
13:35Lovely
13:36Yeah
13:36Yeah, really good
13:38How are you finding it, Jade?
13:39The fish is cooked beautifully, it's really nice
13:40Yeah, you liking it?
13:41It's really, really nice
13:42Yeah
13:42Are we converting you to fish?
13:44Get in there, yeah
13:45Get in there
13:46Get in there
13:47Baby steps, Jade
13:48Baby steps
13:49The only niggle I'd have is the sauce was split
13:52And I think because they'd used seaweed in so many elements
13:55It almost became very samey-samey flavour
13:59The sauce and turbot, yeah
14:00Yeah
14:01Yeah, we were happy
14:02With a little bit of smokiness
14:03Yeah
14:03And some of the pickled cucumber really cutting through
14:06Yeah, when you got that in three days
14:07Yeah, I was happy with it
14:08It needed some seasoning, yeah
14:11It was like it was laying down
14:14And I wanted it to sit up, if that makes sense
14:17Not really, no
14:19Hello, I'm here
14:20Oh no, I do get it
14:22With the lazy turbot put to bed
14:24Sam talks tech
14:26Our till system can be operated from anywhere in the world
14:29Do you know what he actually said to me the other day, really excited
14:31He went, I can access the till from home
14:35And then his wife Owen went, oh, lucky me
14:40Well, I just accessed the cameras and I thought that was bad
14:43Yeah, yeah, we got all the CCTV cameras
14:45We'll get a phone call
14:46Yeah
14:47I mean, I'll give you, you know, a minute or two
14:50We're like seven minutes later, you're still leaning
14:51You know what?
14:53Yeah
14:53I'd feel a little bit upset
14:56Yeah
14:57That someone felt the need to check on me
15:00Yeah
15:00I'm not down for big brother eyes on people
15:02Like, oof, got more important things to do than that
15:05Yeah, like checking the tills
15:06I hope we have done well with the starter and the main course
15:10Yeah
15:10So now, I think this dessert really is a winner
15:12Crack on then!
15:14Rosie pops her poached pears onto piped praline cream
15:17Whilst Jess takes care of the chocolate crumb
15:19Look like a little fancy burger, don't they?
15:22If you really squint at it
15:24On goes the ice cream Cornell
15:26Perfect, let's go
15:27Right, let's go
15:27Quickly, before it melts
15:29That one
15:30Et voila!
15:31A pear choux bun with bitter chocolate ice cream
15:35Thank you
15:38Right, enjoy
15:39Thank you
15:42I think it's good
15:43You know, you're bitter, you're sweet
15:45Lots of different levels
15:46Well put together
15:47I love a good choux bun
15:49I've made thousands of them
15:50That is a good choux bun
15:52And I would have been completely honest with you
15:53Because if it had been like a soggy one
15:55Yeah, you would have had a moment
15:56I'd have been the first to be like
15:57I'm not down for that
15:59The chocolate ice cream is very, very bitter
16:01So I'd rather have the dessert without the ice cream
16:04But I can see where they were going with it
16:06It was a good dessert
16:06It wasn't a wow dessert
16:07It was a good dessert
16:09Better than nice, at least
16:10Bit of fun, after dessert
16:13What sea creature would you be and why?
16:16I think I'd be a starfish
16:18Lay on the floor
16:19Look up at the ocean
16:20And just see everyone pass by
16:23I don't know
16:23I'd probably choose something like
16:26A shark or a killer whale
16:27Oh!
16:29Yeah, because you get to eat a lot of stuff, wouldn't you?
16:31Not many things are going to eat you
16:32That is true
16:33But yeah, that's good
16:34You don't want to be a lobster, do you?
16:35Lobsters taste good
16:36So everyone's going to want to bite you
16:37Andy is a character
16:39He's very relatable
16:41But yeah, he's a character
16:42He reminds me of him I'd have had
16:44A lot
16:46I think as hosts we kind of struggled maybe to get a lot of words in with them
16:51I was expecting maybe a few more questions about the restaurant and things like that
16:54They seem to be the quieter pair out of the group
16:58Definitely
16:59Let's see if their scores are anything to shout about
17:01Marks out of 20 please
17:03The start was really good
17:04The minds were okay
17:06The hosts were quite quiet
17:08But I think we heard more from Sam and Andy tonight
17:10So I think that's why we're going to give them
17:12A 30
17:15Enjoyed the food
17:16A couple of minor tweaks
17:17Didn't blow us away
17:18So we're going to give it
17:1914
17:2014
17:22So the oyster club have managed to hook a solid score of 27 out of 40
17:31It's day two of our professionals competition and the turn of wild more oak dad and daughter team Lorenzo and
17:37Jade
17:39I don't think we're going to leave there not been full
17:41I think it's going to be good portions
17:44Bold flavours
17:45Almost like comfort food
17:46Homely
17:46Yeah I think we might get a bit of spice
17:48I think we might get a bit of spice
17:49Yeah it would be spicy
17:50I'm just not the spicy person
17:54I will die
17:55Come on let's hope not
17:56We're going to tear it up
17:57Are we going to tear it up Jade?
17:59Are we going to tear it up?
18:00Are we going to tear it up?
18:01Tear it up!
18:02Tear it up!
18:03Tear it up!
18:04Tear it up!
18:05Too much energy for the morning
18:06First to prep is the starter
18:08Wings and ribs combo
18:11Has to fall off the bone for rib definitely
18:13Yeah
18:14I think yeah it's got to be messy
18:16Get your hands involved
18:17Well it's meat
18:18That's definitely going to tick my box
18:22First meat box to be ticked are the ribs
18:25Which have been marinating for 24 hours
18:27Everyone's probably like surprised by the size of it
18:30Yeah I get that a lot
18:32With the ribs
18:33With the ribs Jade
18:35Gosh
18:36Jade
18:38Lorenzo carefully adds water
18:39And covers
18:42I'd just like to take this and hold it over your head
18:44Just to make sure it's water tight
18:46Oh I wouldn't
18:47No?
18:48Not today?
18:49No?
18:49Okay
18:49They're left to cook low and slow
18:52While they tackle the chicken
18:54We use what I'd like to say is the best part of the wing
18:57This bit here
18:58If it was a human
18:59But it's not
19:01I'm glad to hear that
19:02The wings are twice fried
19:04I think they'll be a sticky wing
19:06Do you think they'll be a sticky wing?
19:07Yeah definitely
19:08I'm feeling it
19:09Later on just before service
19:11They'll get flashed again through the fire
19:13And then I'll finish them off with my sauce
19:15So you'll see
19:16This is
19:17It's good
19:18Ooh I can't wait
19:19Next is the main
19:21Jerk chicken kebab
19:24I feel like it's going to be different
19:26To any jerk chicken I've had before
19:27It's going to be very authentic
19:28Yeah probably yeah
19:30I usually have my kebab in a rack from the kebab shop
19:32And a bit of salad and stuff
19:34It'll be interesting to see how it comes
19:35I went to Jamaica
19:36To
19:37To
19:37To home my
19:39My skills
19:40As regards to how I jerk
19:43They start with
19:45Leaves
19:46So
19:46When I use the drum outside
19:48I'm going to put this inside the drum
19:50And this is all come directly from Jamaica
19:52Yeah I've had it flown over
19:54The well-travelled foliage is bathed in Jamaican ale
19:59It's making me feel tingly
20:01It is making me feel tingly
20:02Hopefully that's a good thing
20:05After a good soak
20:06They're popped into the hot barbecue drum
20:09Followed by the chicken
20:10What's in your marinade?
20:13Scotch bonnet
20:14Spring onion
20:15And that's all I'm prepared to share with you right now
20:17Yeah
20:20Spoil sport
20:22It's left to grill and will be finished off tonight
20:24On to dessert
20:27Rum and raisin cheesecake
20:31Could be interesting
20:32Yeah
20:32Rum and raisin
20:34Caribbean
20:35Oh yeah of course
20:35Going on the Caribbean theme maybe
20:37Yeah
20:37Well I love rum and raisin
20:38And I love cheesecake so
20:41Dessert bar text
20:43Yeah
20:44First job
20:45Biscuits
20:46Gonna follow my lead on this
20:47I will indeed
20:48Always a pleasure
20:49Never a chore
20:50You wanna blend those for me please?
20:51I'm here for you sorry
20:51You want me to blend the biscuits
20:53That would be great
20:54Okay
20:54Switch it on at the wall yeah?
20:55Switch it on at the wall chef
20:56Okay not a problem
20:57Thank you
21:00Biscuits blended
21:01Oh look at that
21:02In goes melted butter
21:04And the base is patted down
21:06As Jade knocks up a sugary cheesy whippy cream
21:09Quick taste test
21:11Yeah I said quick Lorenzo
21:13Come on
21:15Come on
21:16It's not mouthwash
21:16Go keep going
21:18Thanks for that
21:19In go rum soaked raisins
21:21That liquor looks good
21:23And it's all added to the moulds
21:25Left are set
21:27And we'll be dished up tonight
21:28So that's it
21:31Yeah I mean it's chalk and cheese from last night's menu isn't it?
21:34It's chalk and cheese
21:39First in to the sunshine of Bromsgrove
21:42Rosie and Jess
21:43Come on
21:45Oh nice arm twirls
21:48Hello guys
21:49How are you?
21:51How are you?
21:52How are you?
21:53Thank you
21:54Caribbean Brom Punch for you there
21:56Here we go
21:56Cheers guys
21:57To life and love
22:00That was very flamboyant
22:01Cheers
22:02Wasn't it?
22:02Full movement
22:06Something our next guests seem to be lacking
22:08It's Andy and Sam
22:10Not even a little dance
22:12Come on we're paying him by the hour
22:13Hey guys all right
22:15Hi guys all right
22:16Good to see you again
22:16You too
22:17Hi
22:18You all right?
22:20You good yeah?
22:21Welcome to Ai Ai Land
22:23No Bromsgrove
22:25Cheers
22:27Cheers
22:29Coming up
22:29Tear jerking
22:31I'll be honest
22:32It's the first time I've ever tried a jerk chicken
22:34Never tried it before on the night
22:35Oh
22:36It's an honour
22:37Bordering on emotional
22:38And lanky limbo
22:41Ahhhh
22:41Yay
22:42I'm built for destruction not for flexibility
22:52It's night two of our pros competition in and around Birmingham
22:55Cheers everybody
22:56Cheers
22:56Where Lorenzo and Jade of Wildmore Oak are hoping their Caribbean pub food will see them calypso off with the
23:03cash
23:04In the kitchen it's time for the host to get going with the starter
23:07I don't know if we should take some tissues out
23:09Some people get tearful when they're eating the food
23:12Just get a little bit emotional
23:14Not like sad but happy
23:16Right
23:18The chicken wings are coated in butter as the ribs come out of the oven
23:24Coochous
23:24Lovely flavours, all the colours
23:26It looks really, really amazing, doesn't it?
23:29Just three courses to go Jade
23:32They do look really good to be honest
23:34Service please
23:35And there it is
23:38Wings and ribs combo
23:42Thank you
23:43Thank you
24:03Oh wow
24:05Whet your appetite for the main course
24:07Not destroy your ability to eat the main course
24:09The flavour of those ribs are really, really delicious
24:12I didn't think I needed any of the sweet corn or the salad
24:14Them ribs for me
24:15I'd just come back here again for them ribs
24:18I think the ribs went down really well
24:20I think everyone was really impressed with the flavours
24:22And they slid off the bow
24:23With the sizeable starter down, Lorenzo talks heritage
24:28Yeah, so the pub's very old
24:29So it's got a lot of history
24:30The pub is haunted
24:31We've had, like, experiences, haven't we all
24:33As staff members
24:34Yeah, I mean, sometimes, you know
24:35When you're after work
24:36And you're sat there having a few drinks at the bar
24:39And then the kitchen door goes
24:41Flirty ghost
24:42You're like, who's in the kitchen?
24:43No-one
24:44Ah, it's windows open
24:45No
24:46Is the extraction on?
24:47No
24:48So why is the door just open like that?
24:50Every member of staff has had some sort of weird story to tell
24:53Or some sort of weird experience here
24:55So
24:56You can stay the night if you like
24:57And we'll see what happens
24:58I'm all right, thanks
24:59I think their taste buds have been opened up now
25:02And I think they're ready to receive the main event
25:05Yeah?
25:07Yep, go on then
25:08And the chicken's at the oven
25:09Careful
25:11This has been endorsed by the hairy bikers, my friend
25:14Woo
25:14It's the best jitter chicken in the country
25:16Yeah?
25:17And I've been trained in Jamaica
25:21Very impressive
25:22OK, good
25:23I think this is a goer
25:24Service, please
25:26Well, there it is
25:27The best jerk chicken in the country
25:28In a kebab
25:30Thank you very much
25:33Wow
25:34Oh, stuff it in there
25:39It's not as spicy as I thought it would be
25:41Mmm
25:41Yeah, I'm pleasantly surprised
25:43Like I'm not a really spicy person
25:44Yeah
25:44I'll be honest
25:45It's the first time I've ever tried a jerk chicken
25:47Oh brilliant
25:48Oh really?
25:49Never tried it before in the night
25:50Oh
25:51It's an honour
25:52And it's bordering on emotional
25:54I feel great
25:56That I had the opportunity to do that for him
25:58Because that's a gift
26:00It's just a kebab, Lorenzo
26:01I'm a kebab connoisseur
26:04I think it's probably the best chicken kebab I've ever had in a long time
26:07Thank you
26:07That is the star of the show
26:09The chicken with the spices on there
26:11You can't beat my dad's chicken
26:14That's it
26:15You got that, everyone
26:17When I was in Jamaica
26:18They'd serve a little pot of blended Scotch bonnet
26:21Right
26:21Which we serve here
26:22Yeah
26:23And if you fancy trying it
26:24I'll bring a little tub out
26:24Just so you can try what it's like
26:27I don't think they've got a choice
26:29Hello
26:29What could possibly go wrong?
26:32Jesus, are you all right?
26:34Oh, that's a brave amount
26:35Oh, good lord
26:37It's all right
26:39He swallowed it whole, your throat
26:42Say something certain
26:43Noise buns
26:45Ooh, that's coming up
26:46Yeah, is it?
26:48It's not the instant kick
26:49It's the after kick on it
26:51I'm one of them people
26:52I know, you know, when to have a little bit
26:54And when not to be
26:56A plonker
26:57Well, it's time to heat things up even more now
27:00Limbo competition, anyone?
27:04OK, so the rules are
27:05Your head is the last thing that should go under the bar
27:07Show them how it's done then, Jade
27:09Ooh, that was quick
27:10Simple as that, yeah?
27:13And that's not how it's done
27:16Yay!
27:21I feel like it really brought everyone out there, shall
27:24Everyone seemed really happy and confident
27:26Everyone's shouting loud
27:27No chance
27:29I'm not exactly the smallest in the world
27:33I'm built for destruction, not for flexibility
27:36Go on
27:37Go on
27:37OK, OK, OK, OK
27:39Go on, son, you got this
27:40Oh!
27:41Oh!
27:44Oh!
27:46Well done, Jess
27:47Thank you
27:48This will be hung up proudly in the restaurant
27:50It's any medals she's going to win this week
27:52Oh, there is that
27:52Ooh!
27:54Meow!
27:55Stop fair play!
27:56Oh!
27:58Just one course left
28:00I have a great feeling about this
28:02Liking that confidence
28:06Jesus
28:07Well, that was short-lived
28:09One final flourish
28:11OK, toodle-pip, we'll have to do desserts, yeah?
28:13So we're going to eat and, you know, we're going to have the sweets
28:15Toodle-pip indeed
28:17There it is, rum and raisin and cheesecake
28:20OK
28:21Thank you
28:22Thank you
28:23Thank you
28:23All compliments to Jade, because this is her baby
28:26You've got to wait until to see if they liked it before you said that
28:28LAUGHTER
28:34Flavour, really, really tasty
28:35OK
28:36For me, it could probably sat a little bit
28:40Yeah
28:40More like cheesecake-y
28:42Yeah
28:43Lot of rum in it, I'd say
28:44It's a lot of rum-rum
28:45Yeah
28:46And then a bit of raisin, almost
28:47Yeah, nice, though
28:48I don't think you need any of these, sort of, extras
28:51Like the rice paper
28:53Yeah
28:53I don't even think you need a raspberry with it
28:55But it's really tasty
28:56It's really tasty
28:57The texture, it needed to set a little bit longer
28:59But other than that, I'm happy
29:02So have you served anyone else famous other than the Harry Bikers?
29:06Chef Marco
29:07Oh, legend
29:08Daley Thompson, Chris Acabusi
29:10Now, what do I always say when you say someone's coming?
29:13I don't give a...
29:15Yeah
29:15I genuinely don't care
29:17Pictures, I've just remembered, what's their name?
29:19Rusty Lee
29:20Yeah, Andy doesn't care, Lorenzo
29:23Astro from UB40
29:24He's still not caring
29:26The night went really well
29:28No two ways about it
29:29So far, I will say, I think it was the best night
29:33Let's see what your guess made of it, then
29:36Lorenzo and Jade were great hosts tonight
29:38We had a great time
29:40It was a lot of fun
29:41There was just a little bit too much food
29:43And it just lacked a little bit of finesse
29:44So, for that reason, we're scoring number 13
29:48Food for me tonight wasn't as refined as last night
29:51Overall experience, though, amazing
29:53Couldn't fault it
29:54So, for score-wise, we're scoring at 14
29:58So, Wild Moor Oak join the Oyster Club at the top
30:02With a score of 27
30:10It's the final day of our competition
30:12And the turn of Head Chef Andy and co-owner Sam
30:14To wow the guests at their restaurant eight
30:18But as far as I'm concerned, when it comes to food
30:22I don't think anybody's really competition at the minute for us
30:25The lads have taught a good game this week
30:27So, I'm expecting big things tonight
30:28Andy was talking about, you know, just having one element on the plate
30:31That was really good
30:32I'm just hoping, you know, we're going to have enough food tonight
30:35To sort of fill us up, like
30:36Yeah, we won't need a burger afterwards
30:39So, tonight, it's a creative dining experience
30:41I think it's something that none of the guests are going to have seen before
30:43Usually, we're doing 12 courses
30:45Today, we're only doing three
30:46We're just not getting any ideas about changing it to three
30:50First on the heavily reduced three-course tasting menu
30:53Is the starter, cod and curry sauce
30:57I was not expecting that
30:59Like from the chip shop
31:01Andy begins by salting cod
31:04And the lemon is just going to penetrate the fish a bit
31:06So, you get a little bit of that nice lemony floral flavour
31:10Lemon on
31:11After half an hour, it's all washed off
31:13Oh
31:16OK, Sam, can you grab us a board and some cling film, mate?
31:18Yeah, give him something to do
31:21Andy makes a cod sausage
31:22And it's left for tonight
31:24So, he cracks on with the curry sauce
31:26Chopping and sautéing celery and garlic
31:31Do not get it twisted, yeah?
31:34There's more to that story than meets the eye
31:37You're on the money as in goes Chambers
31:40I use it instead of
31:41You usually will traditionally wine
31:43If you're making a fish white wine sauce or anything like that
31:45Finally, he adds curry leaves
31:47Homemade madras paste
31:50Stock and cream
31:52How's it tasting then?
31:54Yeah, delicious
31:55I expected nothing less
31:57On to the main
31:58Wagyu beef, oyster and truffle
32:01Catching
32:02Wagyu beef
32:03Wow, he's pulling out all the stops with that, isn't he?
32:08Yeah
32:09Go big or go home, yeah?
32:10It's not like a beef texture, is it?
32:12No
32:12It dissolves, it's almost like putting an ice cube in your mouth
32:14I'm thinking, where's it going?
32:15Worth the money then
32:17Luxurious and expensive
32:18Wagyu beef, oyster and truffle
32:21Which lends itself to
32:23It's going to be a little bit of it
32:26So they're going to get
32:27I don't know
32:28Probably four or five slices out of each one
32:30Oh
32:31Don't need any more than that
32:32It's going to be too rich
32:34You know
32:34And if somebody does ask for more
32:36Erm
32:37They'll have to pay twice
32:38Yeah
32:38Ever the businessman
32:40The perfectly portioned slabs will be cooked tonight
32:43So Andy uses yet more expensive meat
32:45To make a very expensive gravy
32:49I've got some pink peppercorns
32:51A lot of bit of thyme, bay leaves
32:53Benito flakes
32:54A little bit of garlic
32:55A quick fry before it's deglazed
32:57You got some red wine, mate?
32:59Yeah
32:59Well done, Sam
33:00In goes truffle honey, naturally
33:03And a generous helping of stock
33:06I believe that's for Ajif, Sam
33:07That's it
33:08That's it
33:09So, last to prep is dessert
33:12Chocolate and blood orange
33:13I wouldn't be surprised if there was a
33:16Everybody
33:17We had little volcanoes
33:18Individual volcanoes
33:19With blood orange shooting out the top
33:21There's the lava
33:22And the chocolate is the base of the volcano
33:25I don't know
33:26Not long left, Jade
33:29Andy pours runny chocolate into a fancy looking gadget
33:32Pop that in the fridge now
33:33And then tonight we'll charge it up with two N2O chargers
33:36And that's going to turn it into an O-rated mousse
33:38Nice!
33:40What else you got then?
33:41I've got this delicious milk sponge here
33:45And then in this little piping bag
33:48I've got a blood orange gel
33:52Blood orange sorbet
33:53And then over here we've got some little bits of dehydrated blood orange
33:57Well, as it's all prepared, you might as well go and put your feet up, lads
34:03I think if we said we didn't like it, he'd say we were wrong
34:07Yeah, which is caring
34:09No, it's not
34:11First in, it's Rosie and Jess
34:15Hello, nice to see you
34:17How you doing?
34:18You all right?
34:18Good to see you
34:20Good to see you
34:20Good to see you
34:21Excellent, it's gone through
34:22Perfect
34:24Where's Andy?
34:25He's in the kitchen just finishing off the last bits
34:27He should be through in a second
34:29In the meantime, we're going to rustle up some drinks
34:35Any moment now, ladies
34:40Oh, thank goodness for that
34:42Cheers
34:42Cheers
34:43Thank you
34:45Lastly, it's Lorenzo and Jade
34:49Hi, guys
34:50Hello
34:50Hello
34:51Nice to see you all
34:53Nice of you to join us, Andy
34:54Welcome to the cocktail lounge
34:56Is everyone hungry?
34:57Yeah
34:57Oh, yeah
34:59I've had this pack of crisps this morning
35:00Huh?
35:01That's it, really
35:02Yeah, so no pressure on their portion size tonight
35:05No, their portion's bigger, boys
35:06That's all I've had
35:08You might need more beef
35:11Coming up, a flavour fallout
35:13We're just searching for a little bit more acidity
35:16I don't agree with the girls, what they said
35:18But that's it, it's a personal opinion, isn't it?
35:20And the winners are revealed
35:22Ooh
35:30It's the final night of our Birmingham Pros cook-off
35:33Cheers
35:34Cheers
35:34And the turn of head chef Andy and co-owner Sam
35:37To dish up some fanciful food from their restaurant eight
35:40In a bid for the £1,000 price
35:43I'm confident that we're going to give them an amazing experience
35:45That's what we set out to do with every guest
35:47So they're no different than that fact
35:49Yeah, you're not that special, guys
35:51Whilst the guests experience the dining room come kitchen come dining room
35:55Andy cracks on with his god
35:58It took me a while to get used to cooking in people
36:00I'd spent so long in the kitchen
36:02You know, being locked away
36:03So you can imagine when I'm from this space
36:05I remember my first night, innit?
36:07I was like that
36:08That's a bag of nerves
36:09Hands like stone tonight though, eh?
36:12With the fish cooked, it's topped with herring roe
36:15And boom!
36:16Cod and curry sauce with Japanese milk bread
36:20Thank you
36:21Here is your first course for this evening
36:24So a little interesting fact
36:26All the dishes that are on eight's menu
36:27Have got a significant meaning to the number eight
36:29So if we all turn to the page now
36:30It's called oxidized
36:32Mm-hmm
36:32Chemical number for oxygen is eight
36:35Now everybody knows that when wine and oxygen reacts
36:37It creates a process called oxidization
36:39I don't think Rosie knew that
36:41Chemistry probably wasn't my strongest subject, but
36:45There we go
36:46We learned something new
36:46I wonder if it was Andy's
36:48Now we sell a lot of wines by the glass
36:50So instead of throwing them wines or champagnes away
36:52We decided to create this dish
36:53So we could use up all the leftover wine
36:55Mmm, the dregs
37:02So how does everyone find it, guys?
37:04It is really nice
37:04The curry sauce is beautiful
37:06Yeah?
37:06Yeah, the bread is really, really nice
37:08At the start I was really, really nice
37:10Other than the herring roe
37:11I tried it
37:11I did, that's the first thing I ate
37:13I did give it a go
37:14Out of respect for Andy
37:16But
37:18I don't like smoke things
37:19And fish eggs are not for me
37:20Yeah, I wasn't disappointed
37:21It was beautiful
37:23Well presented
37:24Balanced
37:25The flavours were great
37:26And you guys?
37:27Yeah, I'm really enjoying it
37:28For me, it's probably
37:29I'm just searching for a little bit more acidity
37:32In the dish
37:32I find it
37:33It's quite rich
37:35That's all
37:35It's, you know
37:36The cod's cooked perfectly
37:38I just
37:38We did finish it with lemon juice on the top
37:40Yeah
37:40As we're finishing it
37:42Erm
37:42You've got a balance, haven't you?
37:44Yeah, yeah
37:44Yeah
37:45I think you get the acidity from the wine
37:46When you drink the wine
37:47Yeah
37:47Unfortunately you haven't got the wine
37:49I probably should have taken a leaf out of the book
37:51And added more lime juice
37:52Like the split salad the other night
37:54When we had the crab
37:55And it probably would have worked a little bit better
37:58Something's curdled
37:59What is this, brioche?
38:00No, no, no
38:01Japanese milk bread
38:02Right
38:02Close
38:03It's a little bit sweet
38:05Er
38:05In my opinion
38:06I don't know
38:07I'm not a fan of the bread
38:08To be honest with you
38:09I think it's really nice
38:11I like the bread
38:12It's good
38:12Yeah
38:13It's really nice
38:14That's not gone down well
38:15I don't agree with the girls
38:16What they said
38:17But that's their personal opinion
38:18Isn't it?
38:18They can have their opinion
38:19Just like I did
38:20About their overcooked herb
38:22Oh
38:22I think he took it very personally
38:24Oh yeah
38:25I also
38:26I think it just lacked a bit
38:27Maybe a bit of texture as well
38:29It was just
38:29Yeah
38:30Maybe a crunch
38:30Yeah
38:31True
38:32Yeah, I'd move on
38:34Er, nothing to watch out for
38:35For the main
38:35I'm really confident in this one
38:36Absolutely delicious
38:38We'll crack on then
38:40This is a
38:40A5 Wagyu beef
38:43So this was
38:45£79 a kilo
38:46Oh, it melts like butter in your mouth
38:48And anyone that says that it doesn't
38:50Er, hasn't got a clue what they're talking about
38:53Understood
38:54Er, this is, er, pickled onions
38:57Acidity
38:58But I love this one
38:59Subtle
39:00He paints on honey truffle
39:02Before slicing
39:04Saucing
39:05And, er, truffling
39:08Right, ready to roll
39:09Let's go, guys
39:11And bingo!
39:13Four slithers of Wagyu beef
39:14With oyster and truffle
39:16OK, guys
39:17Thank you
39:19Please dig in, guys
39:26Have you found it?
39:28Yeah, I think you literally can't go wrong
39:30It's, like, literally delicious
39:31I just wish I had probably, like, what?
39:34Three times in my mouth
39:35Well, we've still got a couple of courses to go, yeah?
39:38Yeah, the sauce is beautiful
39:39It's really, really well done
39:40All of the flavours go together
39:42So it's really, really nice
39:42Thank you very much, guys
39:43As soon as I started to eat it
39:44My biggest concern was when it was going to finish
39:48I knew it was going to happen soon
39:49It's happened now
39:50Now I don't know what to do with myself
39:52Yeah
39:53I'm not going to lie
39:54I'm still hungry
39:55Really bad
39:57To the point that we can't do this much longer
39:59I need to go and eat something
40:01Yeah?
40:02He was actually searching for peanuts at one point
40:05I was going to
40:06I was going to
40:06He said, ask for some bar snacks and do some peanuts
40:08Go on, how dare you?
40:10So, we're talking about sort of presentation
40:13Obviously, you know, we've got a few dapper people here
40:16Like, does anybody have anything they kind of
40:18Would anyone get any work done?
40:20Or maybe, you know, you've had those teeth whitened up a little bit?
40:25That's a no
40:26They're actually natural teeth
40:27Are they?
40:28I was actually born blessed
40:29I actually brushed them
40:32So, for me, girls, well done
40:34I'll teach you about dental hygiene after the meal
40:37And hopefully, you'll have as clean of teeth as I have
40:40It was only a bit of fun
40:42Took it very personally
40:44The only concern with your dental hygiene
40:47Is when you go to the restaurant toilet with the electric toothbrush
40:51And all you can hear is this buzzing sound coming from the toilet cubicle
40:55Well, it's not the only thing he likes to keep clean
40:57As he's got a DIY palette cleanser
40:59Look at the smoke
41:01So, in front of you all now, you've got a mortar
41:03In the bottom of that mortar, you've got some fresh lemon balm
41:06In here, we've got some liquid nitrogen
41:09Yeah, you get all the tricks at these fancy, francy places, don't you?
41:15Oh, I liked it
41:17Oh, yeah, I think the palette cleanser's definitely a little bit theatre
41:19I think it looked all getting interactive
41:20Some people think, oh, you know, is it style over substance?
41:23It's not
41:24You know, the actual flavour combinations in there are epic
41:27So, your next layer
41:28This is your vanilla ice cream
41:29Yeah
41:30So, a little bit like a rhubarb and custard
41:33How is it, guys?
41:34Pallets cleansed?
41:36I can't taste anything anymore
41:37Worthy
41:38He's shutting down
41:39Quick, get desserts out, lads
41:42Chocolate mousse
41:43Thanks, Andy
41:44It's piped into bite-sized bowls with a sprinkle of dehydrated blood orange
41:49It's got everything on it, hasn't it?
41:51Acidity, crunch, texture
41:53He tops it off with a blood orange tuile
41:56And there it is
41:59Chocolate and blood orange
42:03Thank you
42:03Thank you
42:04OK, guys
42:04Here is your dessert
42:05OK, dig in, guys
42:09Savour it, Lorenzo
42:13So, guys, enjoying the dessert?
42:15Really nice, yeah
42:16It is here
42:17So...
42:20It's making me do that
42:22Can I just say, he's not a dessert person and that's empty, so that's a good sign
42:26Wow, that is a good sign
42:28Involuntary
42:29My lips were doing their own thing
42:30Almost like when I have tequila
42:33He doesn't drink tequila
42:34So, guys, if you could hire anyone around this table, who would you hire and why?
42:39Nothing against my other contestants here, but I'd actually hire Sam to work in the kitchen with me, right?
42:46Because I think his wife would really appreciate it if he cooked a little bit more food at home
42:56I think I would hire Rosie, we're a few decent chefs down at the moment
43:04He did not point that foot in
43:08I can't give my own back
43:10I think it's been an experience, I think it's been a completely different experience than any of the others for
43:16them
43:16I just hope that they feel the same way
43:19Eight need 28 or more to win the grand
43:23The concept of the restaurant tonight was really interesting
43:25The quality of the food was really nice, but the portions of the food were just a bit too small
43:30for a free course meal
43:31And that's why we're scoring them a 14
43:35I think the experience was unique, the host did a good job
43:38I think the only thing missing was the portion sizes, they were quite small and there wasn't really any entertainment
43:44So I think that's why we're scoring Sam and Andy
43:46Hold your horses!
43:48We'll let the host reveal the results
43:50Ooh!
43:56Controversial moment
43:57We have a joint second
43:59Wild Moor Oak
44:02And...
44:03The Oyster Club, Rosie and Jess
44:07Which means, in first place, we have eight Sam and Andy
44:14Thank you
44:14Lorenzo and Jade scored 15, meaning eight win by two points
44:18Well done mate
44:20I'll be honest, I'm glad that we've won, I think we've worked our arse off to get the restaurant the
44:24way that it is
44:24And I'm just glad that the guys appreciated it too
44:28Oooh!
44:29Hey!
44:33Cheers!
44:33Cheers!
44:34Feels right
44:36Alright, I mean, joint second, it's not last, technically
44:40I think it is last, but never mind
44:44Woooo!
44:45CHEERING
44:47They delivered, do you know what I mean, more than expected
44:50The restaurant, the venue, their hospitality
44:53They deserve the winner, I just want them to give them money for my taekwad, I've just eaten
44:56I thought you perked up
44:57And you can find a way to walk
45:00And you can think you're walking nowhere
45:02But if you look, you're heading straight for Cloud 8
45:07If you never have the time
45:09And never get to see Cloud 9
45:12There's a place where you can wait for Cloud 8
45:22There's a place where you can come over
45:23And see if you're looking at a hotel
45:23And be back on the streets
45:24You'd be looking for some food
45:25And you'll be getting your house
45:25Thanks so much, you can find your house
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