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00:00No one wants a floppy souffle
00:02Take three restaurants
00:03Cheers, santé, yeah?
00:05Cooking up their finest fare
00:07Are we jamming over here?
00:10Throw in three fabulous courses
00:12It's quacking
00:13And get them to score in secret
00:16Hi!
00:17On today's show
00:18So tragic
00:19Clumsy comments
00:21If I had to do a dating profile for you, Becky
00:23I think you'd be slightly unfit
00:26Has anybody got a shovel so he can keep digging?
00:29And a passionate pony
00:31He kissed a horse in a pub this evening
00:35And he liked it
00:37As three local restaurants lock horns for a load of lolly
00:45What's he doing there?
00:53Today our professionals competition is in and around Nottingham
00:56Somewhere in 1776
00:58Angry locals started a riot over the soaring price of cheese
01:04And one team hoping to be fetter than all the rest are tonight's hosts
01:08Front of house manager Becky and shift patron Mark
01:11Of the Plough restaurant and pub
01:14Plough is a classic English prop, serving great food
01:16When you come in, you're gonna be shocked by just how amazing his food is
01:21High praise!
01:22He's paid me to say this
01:25Mark, how long for the chickens on table two?
01:28I'll go and catch it, and then I'll cook it
01:31We work as a great team
01:32You know, we're here all days, long days
01:34And our banter's important
01:37Table three is actually two scallops, not three
01:40We've cocked it up again, have we?
01:41I've not cocked the order, thank you
01:43I've seen more of you than I've seen my family
01:46I am your family
01:48So what's the plan to win over your guests?
01:51What you're getting on our menu
01:52Is fresh, gorgeous food
01:54That Mark sometimes cooks well
01:57Sometimes
01:58No room for mistakes tonight
02:01First up, the main
02:02Roast lamb rump with pickled beetroot
02:04Crispy potato terrine and whipped goat's cheese
02:08I hope they don't cook it badly
02:11That's a bad joke
02:13Meet our next double act
02:15Chef James and his uncle Anthony
02:17Owner of swanky restaurant and bar Paris
02:20Food at Paris is inspired by Paris as a city
02:24Paris is a multicultural city
02:26And we really try to use lots of different influences
02:29Let's go boys and girls
02:30As soon as you come to this restaurant
02:32If Anthony greets you
02:33You're greeted with great respect
02:35Lovely Jane, let me show you to your seat
02:37Thank you
02:37Thank you very much
02:39You're made to feel warm
02:40Could I have the dark chocolate booth?
02:43Wonderful
02:44You certainly can
02:45Well I heard the other day
02:46Apparently I can chom the birds out of the trees
02:52What's he doing there?
02:55And a little birdie tells me it's your birthday today
02:57Yes that's right
02:58Well many congratulations
02:59We're super competitive
03:01I know he's the best chef in Nottingham
03:02We're gonna win
03:04Confident!
03:05Back at the plough
03:07Mark's laying down the law to front of house Becky
03:09Who's helping out in the kitchen for the day
03:11Three rules
03:12Yep
03:12You do as I say
03:14Yep
03:14You don't eat everything
03:15And no mobile phones
03:17Alright, one rule for you Mark
03:18Be nice
03:20Let's go chef
03:21Jobs are signed
03:22Becky's on spuds
03:23Mark's on meat
03:24It's only the very top layer
03:26That's all I'm doing
03:27I think we'll get them potatoes done today
03:28Bless the sass
03:30The lamb will be roasted tonight
03:33Onto the tater terrine
03:35Don't press on too much
03:36Nice and thin
03:37I've got this
03:38Don't panic
03:39Careful that's very sharp
03:41Hi
03:42Told you
03:43Best takeover Mark
03:45So what we're gonna do is
03:46We're gonna layer our potatoes in
03:47Like this Becky lot
03:49Yeah
03:49Do you wanna do this?
03:50I can have a go
03:51Yeah definitely
03:52Chef Becky
03:53Yeah it's took you long enough
03:55Yeah alright
03:55While the terrine bakes
03:58Becky butchers beetroot
04:00Oh my gosh
04:00It looks like it's bleeding
04:01It's very red
04:03Once pickled
04:04The beets will debut on the plate
04:06Alongside the lamb
04:07And a good dollop of whipped goat's cheese
04:12They'll go amazing for that lamb
04:13That's not too bad that
04:14Hood's next
04:16And it's a retro favourite
04:18Ice cream roll with chocolate mousse
04:21Everybody loves ice cream roll
04:23Definitely not a fine dining establishment
04:25Can't be
04:26That's more like going to your nana's on a Sunday afternoon
04:28Yeah the flavours work really well
04:30So it'll be good to see
04:32Completing the line-up of pros
04:34Are chef Keim
04:35And front of house manager
04:36Gemma
04:36From gastropub
04:38The Red Lion
04:39What we do here food-wise
04:41Is classically French
04:42With a modern British twist
04:44We've got new innovative ideas
04:46Keim's very passionate
04:49But also moody
04:50I'd love to say that he's a really happy chef
04:53And that my days here are filled with smiles and happiness
04:55But they absolutely aren't
04:57Morning kind
04:58Morning Gemma
04:59Alright
05:00Bit tired
05:01Bit tired
05:02Every day I come in
05:03She's nagging me about something that I haven't done
05:05How long on table three scallops?
05:08As long as it takes Gemma
05:09I mean I don't like nagging you
05:10It's not something I enjoy doing
05:11I think you do
05:12Well okay maybe get a little bit of pleasure out of it
05:15Despite being in their twenties
05:16The childhood friends are confident a lack of experience won't hold them back
05:21As a team that's so young
05:23I think people underestimate us
05:24But I don't have any doubt in my mind that the food that we present is going to be the
05:30best
05:31We shall see
05:33Back at the plough Becky's knocking up a sponge
05:36If Mark'll let her
05:39This was an Olympic sport
05:41You would win
05:42It won't be in it
05:43The batters spread thinly
05:45Then baked
05:47Next the ingredients for choccy moose abund into a state-of-the-art gadget
05:51Nice
05:52Now cooled
05:53Mark zhooshes up his genoise
05:56Hey Mark
05:56Are we jamming over here?
05:58Ignore her Mark
05:59She's trying to
06:01Thanks Bob
06:02Every part of that has got to be homemade
06:05And that certainly includes the ice cream
06:07Is it?
06:09The ice cream is pre-made and pre-rolled
06:11That's a no then
06:13The stranger's ice cream is wrapped in the jammy genoise
06:16Oh yeah
06:18And that's dessert done
06:20Last to prep the starter
06:21Scallops with pickled fennel
06:23And a tomato and vanilla dressing
06:25I think that's a starter that's middle of the road
06:28I don't eat a lot of scallops so I'll give it a try suicide
06:32So we're using in the shell scallops from a great local supplier for us
06:36Keep your knife as close to the flat edge
06:38Okay
06:39That's it
06:40That should open up
06:42Perfect
06:43Perfect
06:44Hey Mark
06:45Hope you don't glam up tonight
06:46Oh dear
06:47It's gonna be a long night
06:48You're not wrong
06:49Their scallops will be cooked later when they'll also make a tomato and vanilla dressing
06:54So just the pickled fennel left to do
06:56Watch your fingers yeah?
06:58Yeah
06:58Says you
06:59Think you're the one wearing the plaster already
07:02Veg left to pickle
07:03That's the prep complete
07:04We've got this in a bag
07:05I think we've nailed this
07:07I think this does have the potential to be a winning menu
07:10Loads of nice flavours
07:11I don't think there's a lot of risk being taken here
07:14So they have to get it bang on
07:15Looks nice
07:16The first rival restauranteurs to arrive are Gemma and Kaim from the Red Lion
07:21Hey guys
07:22Hiya
07:22How are you?
07:24Hiya
07:24I'm Gemma
07:25Hi Gemma, Mark, nice to meet you
07:27Nice to meet you
07:27I'm Becky
07:28Thank you very much
07:30Oh my God
07:35Good first impression Gemma
07:37I'm so sorry
07:38Is it nice?
07:40Can't take her anywhere
07:42Beautiful
07:43Finally it's the boys from Paris
07:45Anthony and James
07:46Hi
07:47Hi
07:48I'm Anthony
07:48Nice to meet you
07:49Hi Anthony I'm Becky
07:50Lovely to meet you
07:52Hi James
07:52How are you?
07:53Very well thanks
07:54Good to see you
07:55You two know each other
07:57Absolutely yeah
07:58We were weirdly trained under the same head chef
07:59Back in the day
08:00Oh
08:01So you both know your stuff then?
08:03Yeah that's right
08:04No you don't Mark
08:06Well we've got a game on here
08:07Because I know he's a good chef
08:09He's been cooking for longer than I have
08:10Here's to a great night
08:11Some great food
08:12And definitely the best night of the week
08:14We'll see about that one
08:15Cheers
08:16Cheers
08:17Cheers everyone
08:17Cheers
08:18And good luck you'll need it
08:19Yeah good luck
08:21Coming up
08:22Shoddy sketches
08:23This was what you kind of look like a little bit
08:29And a manners mix up
08:30I would 100% open the door
08:32Seat my lady before I sit down
08:34It's just a bit of old chivalry
08:36Nothing wrong in being polite to a lady
08:45It's the first night of our professionals competition in and around Nottingham
08:49With Mark and Becky from the plough serving up a night of gastro grub in a bid to win a
08:54thousand pound prize
08:56Hope you're hungry
08:57See you in a bit
08:57See you soon
08:58See you soon
08:59So you guys know each other then
09:00Yeah I've known Mark for years
09:02Yeah
09:02We trained under the same head chef
09:03He gets a bit heated in the kitchen
09:05Oh
09:07Maybe we'll see some of that
09:08I need to be proper on it
09:10Yeah you do
09:11Because I want to win
09:12I want to win
09:13Good
09:14Crack on then
09:15This is the row off the scallop
09:17We dry them
09:18And then make a powder
09:19This is going to add bags of flavour
09:21The pimped up mollusks get a quick sizzle
09:24There's nothing worse than an overcooked scallop
09:26What about athlete's foot?
09:27Or bad breath?
09:28Just saying
09:29Right we're going
09:30Piece of cake this
09:32Absolutely isn't a piece of cake
09:34I like to think we're a bit quicker
09:35Yeah alright
09:36Feeling the pressure Mark
09:38Winning dishes Becky
09:39Yeah? Confident
09:40Yeah confident
09:41I mean it looks incredible
09:42Et voila
09:43Scallops with tomato and vanilla dressing
09:45Pickled fennel and watercress
09:47Here we go
09:48How are we all?
09:50Very good
09:50Thank you
09:51Enjoy
09:54Beautiful colour Mark
09:55Thank you
09:56What do you think Anthony?
09:57I do like scallops Mark
09:59Yeah?
10:00And they're nice
10:01Good
10:02I would 100% have been happy to
10:05Have been served that in a restaurant
10:07And paid good money for it
10:08Scallops are really really lovely
10:10I don't like scallops
10:12Okay
10:12However the dressing
10:14It's so refreshing
10:15Yeah
10:16I think it's beautiful
10:17Fair play to Gemma
10:17Yeah Gemma admitted she wasn't
10:19Doesn't like scallops but still enjoyed the dish
10:21Still tried them
10:21Five and half out of six
10:23I think we're quite happy
10:24We'll tell you that
10:24Yeah I'll tell you that
10:25So how long have you guys run this place?
10:27Do you run it together?
10:27So Becca's our general manager
10:29And we've had this for a year now
10:31You've changed since when I first worked with you
10:33You know you're a lot calmer now
10:34There's no...
10:35Oh no tell us more
10:36There's no...
10:37Give us specifics
10:38There's no pans being thrown at any point
10:40I don't think I've been through a pan
10:42But if you can't have it that bad
10:43Are you sure you've never thrown a pan rock?
10:45I'm sure I have
10:46If I did I'd probably miss
10:49Don't get any ideas about throwing anything around the kitchen
10:51I'm just done in my gym
10:52My own equipment
10:53Not worth it
10:53Yeah this is it
10:54I don't think you'd do it would you?
10:55I was in someone else's kitchen maybe
10:59It's different when it's your own
11:00Yeah
11:01I find in general though
11:04Chefs moan a lot
11:06You're not kidding
11:07They're not kidding
11:08Now does your chef in your kitchen work 2,500 hours a week like ours do?
11:13Absolutely
11:13Because that's all I hear
11:14They say that we don't have a difficult job
11:16But have you ever made one mistake and put a check on one or something?
11:20Oh
11:20Because if I make a mistake it's like the world's ended
11:23So if my job was that easy surely me making a tiny mistake wouldn't be that big
11:27In fairness I never make that mistake
11:28However
11:29However
11:30I do only work Saturdays
11:33Anthony likes to think he works harder than he does
11:36Let's get it right
11:37Let's get it right
11:38I mean doing a Saturday night and swanning in
11:41And just
11:42Take a seat madam
11:43Take a seat sir
11:44You know
11:45I bet it's tough isn't it?
11:47It's what they come for though isn't it?
11:49You think they come for the food?
11:51Possibly yeah
11:51Well it's definitely about the food tonight
11:54How's that lamb looking?
11:56Happy with that
11:58Whoopsie
12:00That's better
12:02Don't throw it on
12:03Yeah Becky
12:05Accompaniments arranged Mark throws on gravy
12:07Everything's gone according to plan
12:09Perfect
12:10Happy with it
12:11Are we gonna win?
12:12Of course we are
12:12And there it is
12:14Lamb rump with pickled beetroot, potato terrine and whipped goat's cheese
12:19And for you my darling
12:20Thank you so much
12:21Enjoy your lamb
12:25Maybe a touch more sauce on the plate would have been nice with the lamb jus because it is really
12:29tasty
12:29The lamb for me was perfectly cooked, lovely
12:32I thought my first piece of lamb was tough
12:35Tough
12:36Anthony for the lamb was tough on one piece
12:38I thought it was a bit odd
12:39But overall good reaction
12:41Happy
12:42I think it's really important in front of house
12:44To have above everything manners
12:47So showing a couple to a table
12:49It's still they pulled the chair out for the lady
12:51I would 100% open the door
12:54Seek my lady before I sit down
12:56I was taught many many years ago by my father
12:58Yeah
12:59Always take your ladies drink to the table
13:02And that stuck with me
13:03That's an interesting reaction you've given me there
13:05Yeah absolutely
13:06It's just a bit of old chivalry
13:08I don't need someone to pull my chair up
13:10I don't need someone to hand me a menu first
13:12I don't need someone to look at me as different
13:13I don't want to go to a restaurant with Kaim and someone look at me as different to Kaim
13:16I want us to be the same
13:17It's taken me three years to get to a point where
13:20In my own restaurant people respect me
13:22And even now I still struggle with that
13:24I'm surprised by the reaction if I'm honest
13:27The girls didn't seem to like it
13:29I don't get that
13:30Nothing wrong in being polite to a lady
13:32These days I think the minute you ever start talking about where a lady
13:37What a lady should do or what position a lady should be in
13:40I think you'll always get women on a bit of a back foot to begin with
13:45Let's lighten the mood with a spot of inoffensive art, eh?
13:49So I want you to draw the person opposite you
13:51And I want you to emphasize their best or worst features
13:57Yeah, I've got it
13:58I should never give you a whiteboard
14:02Don't be offended, please
14:04Is that legal?
14:08I think I've captured Becky quite well in my mind
14:11Hair and nose ring
14:13Very flattering
14:14I'm happy with that
14:15You're happy with that?
14:17Yeah
14:17Mark
14:18Ooh
14:19And that's the pan that you've thrown
14:20I should say it's the pan
14:21It's the infamous pan
14:24This is what you kind of look like a little bit
14:27Ah!
14:31It is the only thing I can draw
14:33It's certainly memorable
14:34It's super accurate
14:35It's a bit round
14:36It's a bit obnoxious
14:38What's this bit?
14:39I don't know why it's that bit
14:40It's like a hat
14:41I don't wear hats
14:43Oh, look like a nappy-wearing octopus for that matter
14:47Shall we have some pud?
14:49Oh, that looks good, doesn't it?
14:50Look at the jam
14:51Oh!
14:51And look at the chocky plop
14:53And the swanky splodges
14:55Ooh!
14:56With a sprig of lemon verbena
14:58The ice cream roll with chocolate mousse and strawberry gel is ready
15:03Ooh!
15:04Can't wait
15:04Enjoy!
15:09Love it
15:10Delicious
15:10The first mouthful of that was beautiful
15:13Homemade ice cream?
15:14It's not, no
15:15It is brought in ice cream
15:17Don't fall with a homemade ice cream
15:19Just don't get that stability of being able to slice it
15:22Would have hoped the ice cream would have been homemade
15:25The ice cream roll went down a tree
15:27I think everyone polished it off super quick
15:30OK, guys, so if you had to describe your working colleague, partner as a pudding
15:35What kind of pudding would you describe them as?
15:37I would say a lemon posset
15:42Because he's very zesty and very one-dimensional
15:47Ouch!
15:49An attack!
15:50Going off the back of that one, I would describe Gemma as a vanilla ice cream
15:55Oh, right!
15:56She's a bit, yeah, plain
15:58What?
16:00What do you mean plain?
16:02What about me is plain?
16:04I don't know
16:04Oh, God
16:05Every life choice is quite
16:08Every life choice?
16:11It's getting personal now
16:12Stop now before it gets personal and she hits me
16:15I think that ship's sailed
16:16I'd describe Mark as a sticky toffee pudding
16:18Classic
16:19A little bit simple
16:21But every...
16:23Oh!
16:24But also, everybody loves it
16:26I think I'd probably describe you as a crumble
16:30Just...just rough on top
16:32Mark!
16:32Probably a good time for scores
16:34Out of 20, please
16:35Lovely, solid cooking
16:36Really good flavours
16:38And we had a really good time
16:39Yeah
16:39So we're going to give Mark and Becky...16
16:43We both enjoyed tonight
16:44We had some good food too
16:46And we're giving Mark and Becky a...16
16:4916
16:50So, the plough start the week with a solid score of 32 out of a possible 40
17:01It's day two of the professionals competition and the turn of competitive duo Anthony and James from Paris to host
17:08Tonight it's going to see excellence
17:09We're raising the bar
17:10I think James and Anthony's standards are going to be very high tonight
17:13And I think they're going to really pull out their A game
17:16I think James from his questioning and knowledge of ingredients last night
17:20I think he does know his stuff
17:22Sis corn again?
17:23April
17:23Bones well
17:24Sessible
17:25The boys are kicking off with the main
17:27Honey roasted duck breast with caramelised oranges, shallot, tart tatan and a red wine jus
17:33Oh duck has to be served pink
17:34Served pink
17:35100%
17:36If that fat's not rendered, it's not pink...this is dead
17:41So the reason we scored the duck is to make the skin crispy
17:44So we render the fat out and it tastes incredible after
17:47The breasts are flash fried then coated with a honey glaze ready for roasting
17:51The caramelisation on that bad boy
17:53Ooh
17:54Next they prep the oranges, or as they say in Paris, les oranges
17:59How is your French hunter? Alright?
18:00Je m'appelle Anthony
18:01Bonsoir
18:02Bonsoir? It's morning mate
18:04Bon matin
18:04What's that?
18:05You actually surprised me you knew Bon Matto
18:07I thought you only knew Mange 2 and...
18:11I'm not Del Boy
18:11Can you not Jean-Paul Sartre either?
18:14Red wine jus is reduced, then James tackles his tats
18:17Do you want me to do the rest of this shallot chef?
18:20No thanks, there's pots to wash puff
18:21Off you pop
18:22The trimmed shallots are fried with herbs
18:24These are the chef of malarkey, James
18:27Raymond Blanc, watch your back
18:29The shallots go into roast, ready for the pastry topping
18:33If James is making his own puff pastry for this tart tatam, fair play to him
18:38Looks homemade to me
18:39Whenever I make pastry from fresh and you don't use a machine, you use your hands
18:43I think it adds so much more passion to the dish
18:46After an eggy wash, the dish is ready for baking later
18:49On to dessert
18:51Passion fruit souffle with chocolate ice cream and chocolate shards
18:54Everything could go wrong with a souffle
18:56It's got to rise to the occasion, no-one wants a floppy souffle
19:00Tell me about it
19:01Doing a souffle is a massive risk
19:02It's a risk I think is worth taking
19:04Yeah
19:04We want to win this, don't we?
19:06Yeah
19:06That's the spirit
19:07James whips up a passion fruit puree
19:09Have you got confidence in them?
19:11I'm taking confidence, James
19:12Pretty of the man
19:13To avoid the dreaded droop, meringue will be added to the puree when the puds are baked tonight
19:18If I could bathe in chocolate ice cream, I probably would, yeah
19:21Yeah, definitely
19:22That's something I'd do
19:23Not much room for a dip in there
19:25We're making a chocolate ice cream from scratch today
19:27How exciting
19:30James, your ice cream is ready
19:33Ooh
19:34Ooh
19:35Looks a bit runny
19:36Basically it's a custard
19:37Chocolate custard
19:38Set in the freezer
19:39In it goes
19:40The puds will be adorned with fancy dark and white chocolate shards later
19:45That's my signature
19:46Must be a nightmare getting that on the back of your debit card
19:50Formidable
19:51Last up the starter
19:52Pan-roasted quail breast with scotch quail's egg, sweet corn puree and pineapple brunoise
19:58How big's a quail's breast then?
20:02Um, it's probably...
20:04Well...
20:04Oh, that's quite big
20:05As in that's like the whole bird
20:06Oh, so if it's just the breast
20:08Yes
20:08So what we're in for is a night of tiny food
20:11Looks like it
20:12To ensure the quail is moist and tender, James is vacuum packing it with herbs before slow cooking in warm
20:19water
20:20Right, in for a bird bath, 45 minutes
20:22Now for the world's smallest scotch eggs
20:25That quail's egg is overcooked in the middle
20:27It's no good
20:28Game over
20:29To avoid that, James uses iced water to halt the cooking process
20:33Then the diddy eggs abound in black pudding
20:36They're concentrated on his face
20:38A master at work
20:40The master coats them in breadcrumbs, ready for frying tonight
20:44How's the sweet corn puree?
20:47Voila
20:48I think you mean très bon, Anthony
20:51Finally, the pineapple brunoise
20:53What's the pineapple brunoise?
20:55Just look it up
20:56Just look up what pineapple brunoise is
20:57Yeah, give it a sec, I'll just look
20:58Brace yourself, Gemma
21:00Oh
21:00Another way of saying
21:02Tiny pineapple
21:03More tiny food
21:05We're gonna brunoise it
21:07Which basically means smallest possible dice
21:09We're gonna put it into a vac pack, compress it, and let it cook in its own juices
21:13In it goes, and that's all they can do for now
21:15James, come on, mate
21:17We've got a lot to get on
21:18Let's go with this competition
21:19This definitely
21:20Yeah, I think it could be a winning
21:21This could be a winning night, yeah, it's actually a bit worrying
21:24I still think our menu is better
21:26Yeah, I think we're gonna win still
21:28Oh, wow
21:29First in are Gemma and Caim
21:31To you
21:32Been taking tips from Anthony Caim
21:35Hello
21:35Hello
21:36Hi guys
21:37How are you guys?
21:38Welcome darling
21:38Nice to see you
21:40Nice to see you
21:40Oh, wonderful, thank you very much
21:43Thank you very much
21:44So what can we expect from you guys this evening?
21:46What are you expecting then?
21:47Nothing short of perfection
21:48Okay
21:49The great news is
21:51It's all on James
21:54That's true
21:54To be fair, that is true
21:56So much for one team, one dream
21:58Here's Becky and Mark
21:59All right
22:00Good to see you
22:01Good to see you
22:02Good to see you, Mark
22:04We've got a cocktail for you
22:05Ah, this is fabulous
22:06Cheers to a good night
22:08Cheers
22:08Cheers
22:08Cheers
22:10Coming up
22:10A-list associates
22:12Well, I did meet Keanu Reeves
22:13I met Kylie Minogue
22:15I met Kat Dealey
22:16Arnold Schwarzenegger
22:17I was in the restaurant
22:18I think if Keanu or Kylie walked into our establishment
22:21They'd probably be lost
22:22And dubious doppelgangers
22:24I've had a few runny's in the past of
22:26Looks like Daniel Craig
22:28Bond
22:29James Bond
22:32I want to know
22:33What delusional person said he looked like that?
22:43It's night two of our professionals competition
22:46Yes
22:46Where Anthony and nephew James are hosting a night of fancy French fair in Paris
22:53Not the city, the Nottingham Bistro off Junction 25 at the M1 via the A52.
22:58We'll show you to your table shortly. Enjoy.
23:01Lovely. You seem nice. Thank you.
23:02It's all about the food tonight. I'm feeling confident.
23:05I've got a great chef next to me.
23:07With scotch eggs in the fryer, James Brown's the quail.
23:11Yeah, I'm pleased with them.
23:12A little bit more colouring, they'll be good.
23:14We'll start to plate the dish and we'll go.
23:16How are you getting on, James? You're looking pressured.
23:18Not pressured at all, Pat. How long for the table?
23:20Three minutes. On goes the sweet corn puree.
23:23You all right there, Ant? You had a tough day, haven't you?
23:26You OK just stood there watching? It's been a tough day,
23:28but I find sometimes standing is actually harder work than actually working, I find.
23:33Yeah, I'm sure, yeah. I don't know why you bother, Anthony.
23:36Let's go. Beautiful. Let's get them on the table.
23:38Best place for it.
23:40Quail breast with scotch quail's egg, sweet corn puree
23:43and pineapple brunoise.
23:46Bon appétit. Bon appétit.
23:48Very good French again, Anthony.
23:53Very nice, James. It is really nice.
23:55Very good, very good.
23:56Very intrigued by the pineapple and the quail,
23:58cos even as a chef I wouldn't put them ingredients together,
24:02but I have to say it did work.
24:03I've never tried quail before and it's very nice, really nice.
24:07And the egg's bang on. Thank you.
24:09I must say I was very pleasantly surprised and I would probably order that again in a restaurant now that
24:14I've had it.
24:15Sweet corn, couldn't really taste a lot of the sweet corn in it myself.
24:19Yep. But still really, really nice.
24:21I disagree with her to be honest.
24:22Obviously it was three quarters of the recipe was sweet corn and there was no other similar comments on the
24:27table,
24:27so she can have her opinion, that's fine.
24:29How did you get involved in chefing?
24:31I've been a chef for 25 years.
24:33I've got the opportunity to work in London with Gordon Ramsay.
24:35Wow.
24:36Yeah, I worked for two years at Claridge's and we gained a Michelin star in the first three months I
24:41was there.
24:41Wow.
24:41So it's nice to know I prepped the mushrooms for that, you know.
24:44Yeah.
24:45I think he set himself very much in there prepping mushrooms as opposed to being in the thick of everything.
24:52So no, didn't faze me one bet.
24:55Well, if that didn't impress, this might do the trick.
24:58So who have you met that's really famous?
25:00Well, I did meet Keanu Reeves at a ten-minute chat with him, yeah.
25:03One of my favourites was Alex Ferguson.
25:05I met Kylie Minogue.
25:07Kylie Minogue.
25:07Kylie Minogue.
25:08I was in the restaurant.
25:10I think if Keanu or Kylie walked into our establishment, they'd probably be lost.
25:14The chances of Kylie Minogue walking into our pub are slim to none.
25:18Very slim, I would have thought.
25:18So I can top you or Keanu, are you ready?
25:21Oh, yes, make it a good one.
25:23I actually had some of the cast from Love Island once.
25:26Oh.
25:26Ooh.
25:28I was all starstruck.
25:30Not exactly A-listers though.
25:32Not quite Kylie or Arnie, no.
25:34But, you know, it's relevant at the time.
25:36Lovely, James.
25:38I thought we had some great feedback on the start.
25:39Clean plates all round.
25:40Ready to go with the main.
25:42James plates up his tarts.
25:44I'm really pleased with the colour on these.
25:46Nice crispy pastry as well.
25:47How's that duck looking?
25:48This duck looks quacking.
25:50Quacking.
25:51Ha-ha-ha.
25:52Urgh.
25:53Urgh.
25:54You happy with them?
25:55Yes, mate, I am.
25:56Let's go with them, yeah?
25:57Good.
25:57Honey roasted duck breast with caramelised oranges, shallot tart tatan and a diddy little jug of red wine jus.
26:05Thank you very much.
26:07Nice sauce, James.
26:08Good shine on that.
26:09Yes.
26:12The duck's just incredible.
26:14They are absolutely incredible and I don't really like duck.
26:17Only critique, maybe a bit more veg, but apart from that, great dish.
26:21I love duck.
26:23I really do.
26:25Wait, this is duck, isn't it?
26:26Yeah.
26:27I in my head went, this isn't duck and I've just said it's duck.
26:30Oh, my God.
26:31Oh, my God.
26:32Of course it's duck.
26:33Duck's one of my favourite meats as well.
26:35This is the best thing.
26:36It's her favourite meat.
26:37She couldn't even identify it.
26:39Sauce is amazing.
26:41I think it's a really, really good dish.
26:43Really good comments all around the table.
26:45Was really concerned about the sweetness.
26:47But, yeah, the red wine worked.
26:49Now, do I hear the sound of wedding bells?
26:53James is getting married this year.
26:54I'm getting married this year.
26:55Oh, wow.
26:56Oh, wow.
26:56What was the proposal like?
26:58I imagine with you it was quite extravagant.
27:00We had some circus acts.
27:02We had some firefighters.
27:04Ooh, actual firemen.
27:06I'd also said, get 50 red roses.
27:08And the firefighter went in front of her and produced a lot of roses
27:12and that was my cue to get on one knee.
27:14And it was a yes.
27:16Aww.
27:17It was the most unsurprising story I've ever heard.
27:20Of course that's what happened.
27:22It's perfect.
27:22It's perfect for him.
27:23In my personal experience, chefs are horrible people to date.
27:27Ouch!
27:29Why is that then?
27:31Always smell.
27:32They're just really not very nice.
27:35So how many chefs have you been out with?
27:37Yeah, Gemma.
27:38Officially one.
27:39Oh, my God.
27:40Maybe internet dating's the way forward.
27:42If I was right in Gemma's dating profile, prickly and loud.
27:48You always talk to me about how you think I would be happier if I had a boyfriend.
27:51You could have used the opportunity to sell me to the world, to be honest, and you really didn't.
27:54Lovely young lady.
27:56She would be a great wife one day, I'm sure of it.
27:59And he takes it.
28:01Just looking for the next chef.
28:02Oh, my God.
28:03I think if I had to do a dating profile for you, Becky, I think you'd be outgoing.
28:07Nice.
28:08Adventurous.
28:09Nice.
28:10But slightly unfit.
28:12Did he really just say that?
28:14In all fairness, I started off with two positives.
28:17What did you go for?
28:18I've ended slightly...
28:18What did we go for?
28:19Slightly controversial.
28:21What did we go for?
28:23You cannot tell a woman she's unfit.
28:25When I say unfit, I mean in the pure exercise term as in opposed to your appearance.
28:33Mm-hm.
28:34Has anybody got a shovel so he can keep digging?
28:37Anybody?
28:38So, if I was writing my own dating profile, I think I'd maybe have to refer back to...
28:43I've had a few runnings in the past of looks like Daniel Craig.
28:47Bond.
28:48James Bond.
28:49It's like he's in the room.
28:51Yes, I've been confused with Daniel Craig back in the day.
28:55Yeah, perhaps maybe the looks are going a little bit nowadays, though.
28:58Oh, don't be so modest.
29:02I want to know what delusional person said he looked like that.
29:06I could...
29:07Honestly, I can see it a little bit.
29:09No, I can't see it at all.
29:11I love that.
29:12Eight or nine years ago, right?
29:15Anthony probably goes on holiday and comes out of the sea in little tiny shorts.
29:19Do I want to imagine it?
29:21No, not really.
29:22Well, we all have to now.
29:23Right, two courses down, one more to go.
29:25Took a real risk with the souffle, so fingers crossed.
29:29To fruit puree, James adds whipped egg whites.
29:32That's good.
29:34How's that looking, James?
29:35Time will tell, but I'm confident.
29:37While they bake, bananas are blowtorched, ice cream's portioned, and with the puds puffed
29:42up, it's good to go.
29:44Passion fruit souffle with banana crisp, chocolate ice cream and a milkshake chaser.
29:49Enjoy.
29:50Thank you very much.
29:51Thank you. Thank you so much.
29:54I think sometimes people underpower a souffle.
29:58That's bags of flavour.
30:00Great job.
30:00I absolutely agree.
30:02I loved it.
30:03I'm going to go out there and say it's probably one of the best desserts I've had in a long
30:05time.
30:06So, would it surprise you to know I did the souffle?
30:10Did you actually?
30:11No, I didn't.
30:14Did I have a tour with the souffle?
30:15Just remember.
30:17That's why it was the best bit.
30:23Right, you lot, let's call it a night.
30:26100% done it.
30:28If it wasn't decided by the main, it was decided at the dessert.
30:31We've really enjoyed the food tonight.
30:33Great hosting, too.
30:35So, we're scoring Anthony and James...
30:3718.
30:38I think the food's been really top notch.
30:40And we've had a really great night, so we're going to score Anthony and James a...
30:4417.
30:45So, a score of 35 takes Paris into the lead.
30:49Très bien, mes amis.
30:55It's the final day of the competition and Chef Kyme and front of house Gemma from the Red Lion are
31:00hoping their gastropub grub will catapult them into pole position.
31:04I'm really nervous about being in the kitchen today.
31:07You'll be fine.
31:08Yeah, but I know.
31:09Might as well follow some instruction.
31:11Yeah, I'm not good at following instructions.
31:12Yeah, we need to do.
31:13Yeah.
31:14So, Kyme's a little bit younger.
31:16I think he's 26.
31:17So, he might crumble under the pressure.
31:19I really hope he doesn't.
31:21I think there's a little dark horse in Kyme.
31:23And I think, yeah, he's going to pull something out that is going to be a bit shocking.
31:27That sounds painful.
31:29So, guys, feeling the pressure?
31:32Our food is on par.
31:34It's not better.
31:35I can't wait to see that reaction to what we serve tonight.
31:38First up for scrutiny, beef fillet carpaccio with truffle espuma, aged parmesan and pickled Chimeji mushrooms.
31:46Right up my street, that is.
31:49Yeah.
31:50The little beef carpaccio is thinly sliced beef, just seared on the outside and raw in the middle.
31:54Did you say raw?
31:56Very, very, very rare.
31:58I think that's brave.
32:00Kyme starts by seasoning his meat with industrial amounts of pepper.
32:04I hope they like pepper kind.
32:05I hope so, too.
32:07Adding anything else?
32:08Using a little bit of set powder on the outside.
32:10It's literally just dried set mushrooms.
32:12To get a nice crust, the fillets are seared in a hot pan.
32:16The secret of any good steak is butter and baste.
32:20That right there is a winning starter if I've ever seen one.
32:23They do in a foam.
32:24OK.
32:25OK.
32:25Is that what espuma is?
32:26Yeah.
32:27Oh, we do love a good foam, don't we, Mark?
32:30Well, who doesn't?
32:32For the espuma, truffle oil is added to milk and beef stock.
32:36Any good?
32:36Mmm.
32:37That's amazing.
32:38The amazing sauce is decanted into a fancy foam frother.
32:43Ready for tonight.
32:44Lovely.
32:44Lovely.
32:45Lovely.
32:46Mushrooms are next.
32:47A shimeji mushroom is a Japanese-style mushroom.
32:50I love a pickled little mushroom.
32:52I think they're brilliant.
32:53I think they bring a lot of excitement to the dish.
32:56To be fair, that does look exciting, but wait till you see the shaved cheese.
33:01Aged parmesan.
33:02I like parmesan.
33:03That could taste like Granny's foot shavings.
33:05Never tasted them, to be honest.
33:07Huh?
33:09Shall we move on to the main?
33:12Chicken supreme with a wild garlic emulsion and olive oil pom puree.
33:16I'm a bit underwhelmed with the main course, overall.
33:19I think I just expected something to go, wow.
33:21I wonder if the walls in the restaurant are magnolia as well.
33:25That's harsh.
33:27To elevate it above the ordinary, Kimes pimping up his poultry.
33:30This technique is called French trimming, just taking all the meat off the bone, just so they're nice and clean
33:37and presentable.
33:38Fit for a royal garden party.
33:41For the emulsion, blanched wild garlic is blitzed with oil.
33:44Look at that colour on that.
33:46Lovely and green.
33:48In goes soft-boiled eggs, the garlic juice, and after another blitz, it's done.
33:53Yeah, happy with that.
33:54Yay!
33:55Yay, indeed.
33:57Now the mash.
33:59Olive oil pom puree?
34:00Yeah.
34:01Well, it's an apple sauce with olive oil.
34:03Yeah.
34:04OK, so a little bit of knowledge for you.
34:07In French, pom de terre means potato.
34:09It's potato.
34:10I know that.
34:11And those potatoes are whipped till smooth.
34:13It means apples of the ground, which is why it's pom.
34:16I 100% know that too.
34:18OK.
34:18I learnt that when I was 12.
34:19OK, so why did you say apple puree?
34:21Were you joking?
34:22Because it said pom.
34:23Oh, I feel your pain.
34:25The lumpless spuds are blended with cream.
34:28It's not pom de terre puree.
34:30It's pom puree.
34:31A classic French potato.
34:31So I wasn't wrong in saying pom was apple, then?
34:33No, you're not.
34:34But that's not an apple puree.
34:35Oh, were you too dumb?
34:37Finally, les pom de terre are joined by...
34:41That's olive oil, Anthony.
34:43Perfect.
34:44That's lovely.
34:44Lovely.
34:45Onto the final course.
34:47Tonka bean cream with strawberry granita and meringue shards.
34:51What's a tonka bean? I don't know that.
34:53Neither do I.
34:54It's a vanilla substitute.
34:56It's a vanilla substitute.
34:58It's a vanilla substitute.
34:58It is indeed.
34:59Used in perfumery, this gourmet ingredient has a nuanced aroma of cinnamon, almonds, cherries
35:06and furniture polish.
35:08It brings a bit of luxury.
35:11That's what we like doing here.
35:12The luxurious seeds are added to cream, sugar and gelatin.
35:16If you put too much in, it's over-perfumed, over-powered the whole dish, it becomes quite sickly.
35:22And is it?
35:23No.
35:24Perfect.
35:25Great!
35:26With the cream intercept, they get busy with meringue.
35:29Sugar's added to whipped egg whites.
35:31This is the chef-y bet.
35:34Yeah, not sure slapping a bowl makes you a chef.
35:37The baked meringue will be sprinkled on the puds this evening along with a frozen dollop of strawberry puree and
35:43that's the prep done.
35:44For me, this isn't really a risky menu, so I'm quite confident.
35:49That has got to be executed to perfection to challenge the intricacies of what we delivered last night.
35:55I think everything's going to go great tonight as long as you don't mess up.
35:57As long as you keep smiling.
35:59Smile and wave.
36:00Now's your chance to try it out.
36:02Sounds rather nice, don't it?
36:04Don't it just.
36:05It's Mark and Becky from The Plough.
36:07Oh, lovely to see you.
36:09Hello, my darling.
36:10Good to see you.
36:10Oh, good. How are you guys?
36:12Good.
36:12Brilliant.
36:13I've got a little welcome drink for you.
36:14It's called The Blushing Monk.
36:15The story goes that the monks had a secret tunnel leading from the Priory to the cellar of our little
36:21pub here.
36:22And so we've done a cocktail with a chaser of real ale because that's how the monks would do it.
36:27Typical monks, always encouraging bad habits.
36:30Hey, hey!
36:31Sorry.
36:32It's a winning combination, that one, isn't it?
36:35This looks nice, though.
36:36Last up, it's Daniel Cray...
36:38Oh, no, sorry, it's Anthony with nephew James from Paris.
36:42Are you feeling nervous?
36:43Hi!
36:44Pressure on.
36:44We're in this competition for a reason.
36:46We're in it to win it.
36:48Wow.
36:48Fighting talk.
36:50Absolutely.
36:50James is looking quite smug over there.
36:52I've really come across as smug.
36:54You're all doing today, to be fair.
36:56Yeah, smuggy McSmugface.
36:58Here's to a great night, a great week, and the winning night.
37:01Hey, cheers.
37:03Cheers.
37:03Coming up, bovine bunkum.
37:06Every week in the countryside in the UK, people are killed by cows.
37:10Cows herd together and trample you to death.
37:12I don't often wander in fields with cows and think they're going to kill me.
37:16Yay!
37:17And someone wins the Wonga.
37:19Oh!
37:28It's the final night of our professionals competition in Nottingham, where Kaim and Gemma from the Red Lion are serving
37:34up posh pub grub in the hope of grabbing a grand.
37:37I'll go and get the starters done and we'll see you soon.
37:40Nice one.
37:40Nice one, see you soon.
37:41Nice one.
37:42Do you want me to do anything or should I just stand back?
37:44Just stand back.
37:45I'll just let you do it.
37:46I'll just let you do it.
37:47Probably best.
37:48Kaim starts by plating his beef.
37:50I don't want to distract an artist at work.
37:52Oh, Gemma.
37:53On go mini mushrooms.
37:55Do you need sweating?
37:57No, I'm not sweating.
37:57Sweating.
37:57So much for standing back.
38:00A tissue off my head.
38:02That went down like a load balloon, didn't it?
38:04Yes, it did.
38:05With a good splodge of fancy foam, it's ready to serve.
38:09They look amazing, Kaim.
38:11Well done.
38:12Service!
38:12Beef carpaccio with a truffle espuma, pickled shimeji mushrooms and aged parmesan.
38:19You OK, Mark?
38:20Thank you very much.
38:21Dig in.
38:24How are we all finding her?
38:25I think it's a great opening starter.
38:27The beef's cooked amazing.
38:29I really like the mushrooms because I love mushrooms.
38:31That was tasty.
38:32That was up my street.
38:33Good.
38:33I'd probably like to have seen the pickled smidges separate maybe, not hidden in the espuma.
38:39Don't you just hate it when you can't see the shimeji for the espuma?
38:42The beef was amazingly pink.
38:43I wanted to see it.
38:45I wanted to see those pickled mushrooms.
38:47That's all they had to say, was there was too much on the plate.
38:50I think that's the best comment to have.
38:53Back with the gang talking horses during courses.
38:56So, we're a dog-friendly pub and I suppose some people think they can bring other animals into the mix.
39:01So, they came through the door, referred to it as, can I bring my big dog in?
39:06We were like, yeah, sure.
39:07And you just hear this, click, clap, click, clap.
39:11It's literally a miniature horse walking through the pub.
39:14We've got diners.
39:16The worst part of it is I'm petrified of horses.
39:18How scared of horses are you?
39:20To be honest, I didn't really know I was that scared of them until it came in and then it
39:22just washed over me.
39:24I have a similar fear of horses.
39:27Do you?
39:27Yeah.
39:27Do you like cows?
39:30Er, I wouldn't go and pack one, but yeah, no problem with cows.
39:33You made it right.
39:34Every week in the countryside in the UK, people are killed by cows.
39:40They walk through fields thinking cows are friendly, cows hurt together and trample you to death.
39:47Do they wear camouflage, eh?
39:51He said it to try and make us feel better, but it made us all feel worse.
39:54Yeah.
39:54I don't often wander in fields with cows and think they're going to kill me.
39:59Don't panic, I've run the vets, it's very, very unlikely.
40:02Cows might look cute, personally like cows, but there's another side to them.
40:08Moving on.
40:09First course has gone down really well, so quite happy, just need to nail this next one.
40:14Cime kicks off the main by frying his chicken.
40:17Don't burn them, Cime.
40:18Thanks, Gemma.
40:20Absolutely solid support there.
40:22Come on, Cime, look, I'm providing some entertainment over it.
40:28That's so tragic.
40:31Mate, stop it.
40:32He's not feeling it, Gemma.
40:35Oh, I'm trying to lighten the mood, you're very serious.
40:38I'm just trying to cook.
40:39Happier now?
40:40Absolutely how I wanted it.
40:42Good, whack it on a plate then.
40:44Super pleased with that, it's everything power plant, so...
40:47Chicken supreme with a wild garlic emulsion, olive oil, pomme puree and chicken sauce.
40:53Thank you very much.
40:55Enjoy.
40:55Looks great.
40:58Chicken breast.
41:00Cooked perfectly.
41:01Thank you very much.
41:02Absolutely a little bit.
41:03The pomme puree.
41:04There's a lot of people who just say pomme puree and it's not pomme puree and this really is...
41:08I was massively impressed.
41:10It was absolutely banging.
41:11Really, really strong main course and I'd be so proud to serve that.
41:15It means a lot that you guys say that to them.
41:17It really does.
41:18Sorry.
41:20Don't be like that.
41:21He's just so modest.
41:23Like, thank you.
41:25You've set me off now.
41:27I'm just very emotional.
41:28I'm sorry that I didn't.
41:29Nah, it was quite nice.
41:30Oh, you big softie.
41:32I hope you enjoyed your main courses.
41:34If you'd like to follow us next door, we've got a little surprise for you.
41:37Oh, I love a surprise.
41:40Let's hope it's H from Steps.
41:42So, I'd like to introduce you to our little friend, Basil.
41:46It's only Basil, the little horse Gemma and Kime were talking about.
41:49We walked down the stairs and there was a horse in the bar.
41:53There's a Shetland pony in the room.
41:55I couldn't believe it.
41:56I backed that at the Grand National.
41:59Are you all right, Mark?
42:00Strangely, I'm okay with that.
42:01I'll do it if you do it.
42:03I'll strike the pony.
42:04Oh.
42:05If you hold the treats next to your face, Basil will give you a little kiss.
42:09Ooh, lovely.
42:10Kiss.
42:12No tongues, Anthony.
42:14I'm wondering if Anthony will have this conversation with his fiancée.
42:17About kissing a horse.
42:19I've kissed a horse in a pub this evening.
42:22And he liked it.
42:23Not sure Basil did.
42:24To be fair, I think it was just flirting with me.
42:26I think it was interesting.
42:28He's a tease, isn't he?
42:29Free Basil.
42:30Bye, Basil.
42:31Don't forget to write!
42:32Oh, excuse me, I'm a little horse.
42:35Time for the last course of the competition.
42:37I made that meringue all of my own, didn't I?
42:40You sure did.
42:41Woo!
42:42Woo, indeed!
42:44They're going to love it.
42:45Tonka bean cream with strawberry granita and Gemma's meringue shards.
42:50So, last course of the week.
42:51Enjoy.
42:54It seems different, it's more sturdy than a panna cotta.
42:57I set it in a glass, so it is a little bit thicker.
43:01I enjoyed it.
43:02It was nothing special.
43:03It's not my favourite course, but it's still really nice.
43:08For some reason I expected a bit more theatre from it.
43:10Right.
43:11The elements were there that we wanted, just not in the right proportion.
43:15I think the amount of tonka bean cream needed that extra amount of strawberry just to kind
43:21of balance it all.
43:22I think there was enough granita on there.
43:24I think we did a great job tonight and I'm really happy with what we did and that's all
43:28that really matters.
43:28Apart from the scores, that is.
43:31The Red Lion needs to score 36 or more to outrun current leaders, Paris.
43:36Good house, good food.
43:38The only thing that slightly let it down tonight was the dessert.
43:41So, we're going to score Gemma and Kyme...
43:4417.
43:45Good food, but it was lacking slightly in technical difficulty.
43:49So, we're going to give Gemma and Kyme...
43:51Hold your miniature horses, boys!
43:53Yay!
43:54Let's find out together who's going to bag the cash.
43:57Aw!
44:00In joint second place is...
44:04The Red Lion and the Plough!
44:07Woo!
44:07Paris scored Kyme and Gemma 15, giving them a total of 32.
44:12So, that means in first place is Paris!
44:17Thank you very much to do.
44:19Woo!
44:20Thank you, guys.
44:23The three of us are all at the top of our game and it could have been
44:27anyone's, so congratulations to them.
44:30APPLAUSE
44:32Yay!
44:33We came across two fantastic restaurants with fantastic chefs,
44:38brilliant in front of house team and, to be honest,
44:41we couldn't have lost to anyone better.
44:42No.
44:44Whoa!
44:45That's coming out of your prize money.
44:47This boy can cook.
44:48I think it's all down to the hosting skills at the end of the day.
44:52Bond.
44:53Oh, no!
44:55Shaking.
44:56Lost a bit.
44:56LAUGHTER
44:56And I wish I was James Bond
44:59Just for the day
45:01Kissing all the girls
45:04Blow the bad guys away
45:06And I wish I was James Bond
45:08Just for the day
45:11Kissing all the girls
45:13Blow the bad guys away
45:15I'm George
45:16I'm Sean
45:17I'm Timmy
45:18I'm George
45:19I'm Daniel
45:20I'm his
45:22I may be one day me
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