- 2 hours ago
Category
📺
TVTranscript
00:01Oh, no.
00:02Take three restaurants.
00:04Hey!
00:05Hey!
00:06Woo!
00:07Cooking up their finest fare.
00:10They're looking good.
00:11Planet India.
00:11Et voila!
00:12Throw in a trio of terrific courses.
00:14Can I book a table for three next week?
00:17Which will be scored in secret.
00:19Here we go.
00:22On today's show, Spooky Sensations.
00:25That's big.
00:26Oh, I can feel that.
00:28Wow, that's cool.
00:30Yeah, I've felt things that I haven't in years.
00:34Outrageous opinions.
00:35For the last, like, 3,000 years, clothing has not changed.
00:413,000 years and you don't think clothing has changed?
00:44I don't know.
00:45Maybe we won't all be friends at the end of this.
00:48And funky farms.
00:50Oh, my God, wow.
00:51Green shisho.
00:52Purple basil, classic.
00:53The Hydroflake Farm is cool as hell.
00:57As a cluster of chefs compete to claim a plosh of cash.
01:01Woo!
01:03I was very satisfied with Dom's tender aubergine.
01:15Today our professionals competition is in Brighton and Hove.
01:19Home to a labyrinth of shops, squares and plenty of restaurants.
01:25More than 240 of which are vegetarian or vegan friendly.
01:29Let's meet one of them.
01:33Sprouting up first are tonight's hosts, owner and chef, Niz, and front of house, Ahmed.
01:39We are Planet India.
01:41We do authentic, homemade Indian food.
01:43We're all a vegetarian restaurant.
01:45That's the only food we know how to cook.
01:46This is a very family orientated restaurant.
01:49The recipes all came from my mum.
01:51She started cooking them back in the 80s.
01:53This one looking okay to you?
01:55It doesn't look nice.
01:57Okay.
01:57My mum taught me how to cook the food.
01:59My dad taught me how to taste the food.
02:01Is it as good as the one you used to make?
02:03Slightly different, but it doesn't matter.
02:05Okay.
02:06It's tasty.
02:07Okay.
02:07I'll take it.
02:08I'll take that as good enough.
02:09I think that approves.
02:12So what are you like together?
02:13I have a very calm character.
02:17Nilesh is also very calm, but he can't slip away at times.
02:22So you need that neutral balance to balance and back up.
02:26When you come into Planet India, it feels like you're getting a big metaphysical hug.
02:31I could do with one of those.
02:34So, dessert, mango sorbet.
02:37I used to have sorbet, like, after every single meal between the ages of 7 and 50.
02:43I liked it.
02:44I kind of had you down as more of a, like, apple pie and custard guy.
02:48That's offensive.
02:49Is it, though?
02:51Meet our next vendors, owner and executive chef Josie
02:55and front of house assistant manager Will of Botanique.
03:00We are based in Ho.
03:03Our menu is dictated by the vegetables that were in season at the time.
03:08So in February, it gets a bit taxing, because everything's a root veg.
03:13Root veg. Root veg. Root veg. Root veg.
03:15And what is it that makes you stand out?
03:18I basically got really fed up of having to source really good herbs.
03:23So we built an indoor farm, and now we grow all of those special ingredients ourselves.
03:28Fancy!
03:29And you two blend well together, do you?
03:31I'm quite bossy.
03:35Will's also quite bossy.
03:37But I'm Will's boss.
03:39I have to remind him sometimes.
03:41Um, Will, get some side plates and get me a coffee.
03:46Decaf?
03:47Decaf.
03:48Get on it, Will!
03:51Back at Planet India, Ahmed sports a very clinical-looking apron
03:55and makes a start on the mango sorbet.
03:59Coconut, sugar syrup, zest and lime juice are added, and it's given a blitz.
04:05Look at that concentration!
04:06Do you want to talk to it, or do you want me to talk to it?
04:09Together.
04:10Yeah.
04:10OK.
04:11Mangoes?
04:12We're turning you into a mango sorbet today.
04:15Please be the best mango sorbet you can be.
04:17I love you guys.
04:19And I love you guys.
04:20It's in for a chilli churn, and once set, a layer of mint is added,
04:25and it's dumped into the freezer.
04:28Up your lannies.
04:29Yeah, perfect.
04:30They'll serve later with a raspberry drizzle.
04:34Next up, the main, mixed vegetable curry and Mumbai potato curry,
04:39with masseur dal, cumin rice and mum's homemade purees.
04:43I've been blown away many times from really small independent Indian restaurants
04:48where it's just a family kicking in the back.
04:50So I'm very excited for this.
04:51It's going to be good.
04:52Our final restaurant duo competing for the cash,
04:55Chef Dom and front of house Amy, owners of Bonsai Plant Kitchen.
05:01Food we do is Southeast Asian, vegan, small plates.
05:06Any accolades?
05:07Apparently I'm the vegan godfather, it has been said, on occasion.
05:12Whispers in the street.
05:13But you know, I don't like to indulge in these kind of things, so...
05:16Modest.
05:17And you guessed it, all our restaurants will be serving vegan dishes.
05:23At Bonsai, we do sometimes meditate before service just to get us ready for the shift,
05:29get rid of any stress and clear our minds.
05:32Get in the zone.
05:34I'm there.
05:34In through the nose, out through the mouth.
05:39Can I breathe in again yet?
05:42Oh!
05:43I think there's a customer at the door.
05:45Let's do it. Let's go.
05:46Let's go.
05:46Come on.
05:48Back at Planet India, Nees adds cumin seeds to boiling water for the rice.
05:52I talk to my food as I put it in the pan because the food needs to know what it's
05:58going to become,
05:58so then it will taste better.
06:00Interesting theory.
06:02In goes rice with a touch of lemon.
06:05Basmati rice, I'm turning you into cumin rice today.
06:08Please be the best cumin rice you can be. I love you guys.
06:11And I still love you.
06:14While that cooks, he moves on to the masseur dal, throwing in a load of lentils, along with jaggery, salt,
06:22lemon juice and tomatoes.
06:24This is going to be the best dal I've ever had.
06:27Getting there?
06:28I'm very particular.
06:29When I'm tasting, I actually need a bit of silence so I can concentrate on the flavours.
06:35Sorry.
06:36Dal is good.
06:38Finally, the mixed veg curry.
06:40Stonk, cumin seeds, spices and a load of veg go into a pot.
06:45Spring greens, savoy cabbage, montitude, I love you all.
06:49It seems you say that to all the vegetables.
06:51How's that taste in them?
06:52It's perfect.
06:53It's nice.
06:54They'll serve with Mumbai potato curry later.
06:58Now the starter, bell puri, pani puri, onion bajis and spicy samosas.
07:05What's that sort of Indian?
07:09Definitely Indian.
07:10Definitely Indian.
07:11It's quite clearly Indian.
07:12You're the expert, not me.
07:14Sorry.
07:14Bloody hell.
07:15Obviously, I've heard of samosas, bajis, things like that.
07:17Spicy.
07:18Yeah, but there's some stuff I haven't heard of, so I'm really excited to see what that is.
07:22They start with the pani for the pani puri.
07:25Three tablespoons of black salt.
07:27Black salt?
07:28It looks pink, but it's definitely black colour.
07:32See, it says black salt.
07:33Oh, yeah.
07:34That's lemon juice.
07:35So this is the minty, coriandery element of the pani puri.
07:39And it's bottled for later.
07:41I don't think this is the right lid.
07:43It is the right lid.
07:45Have you screwed it up?
07:46Ha!
07:47Yeah, there you go.
07:48And now the filling.
07:49Knees adds a load of herbs and spices to mashed potatoes, peas, mint, coriander and black chickpeas.
07:57That will be served in the pani puri.
07:58That's the base of the bomb for the pani puri.
08:02Explosive stuff.
08:03They'll be served with pre-made onion bajis and samosas.
08:07And we're all good to go.
08:09Get ready to party.
08:10There you go.
08:11I think it will be family run, and I've got a feeling it will be a sort of case of
08:16recipes that have been passed down.
08:18Through generations.
08:19Do you know what?
08:20This menu screams to me like a franchise in a pub.
08:24Well, okay, then.
08:25First to arrive, Amy and Dom from Bonsai.
08:29Lovely to meet you.
08:30Lovely to meet you, Ahmed.
08:31Ahmed, Amy.
08:32Nice to meet you, Dom.
08:33Nice to meet you, Dom.
08:34Ooh, Amy.
08:35Pleasure?
08:35Dom.
08:36I'm knees, like elbows.
08:38Very well, thank you.
08:39Yourself?
08:40Yeah, this is amazing.
08:41I've always wanted to come here.
08:42Oh, thank you.
08:43Lovely to meet you, Dom and Amy.
08:45Yeah, very, very brighton.
08:46I love what you're wearing as well.
08:48That colour's beautiful.
08:49It's always summer at Planet India.
08:51They're all going to be nice people.
08:52Yeah.
08:53Yeah, except you.
08:54But that's fine.
08:55Thanks.
08:55I can handle that.
08:58Next in, Josie and Will, who, it would appear, have walked all the way from Botanique.
09:04Hello.
09:04Hello.
09:05How's it going?
09:06Will.
09:06Amy, lovely to meet you.
09:07Don.
09:08Josie.
09:09Ahmed.
09:12My first impressions of Ahmed was like, are you a businessman?
09:18Didn't kind of strike me as a restauranteur.
09:20No.
09:21Not at all.
09:21No.
09:22Josie was just saying how she's always wanted to come here.
09:25I'm the same one.
09:26I've never heard of it myself.
09:27Yeah, I must say, I'm not offended at all that you haven't heard of us.
09:29That's fine.
09:30Absolutely fine.
09:31Absolutely fine.
09:32Welcome to Planet India.
09:34Have a wonderful evening and, yeah, crack on.
09:38Thank you so much.
09:40Coming up, food failures.
09:42Do you know what?
09:43These aren't very good.
09:44I don't think I'm going to use these.
09:46We're not going to win any competition with those mangoes.
09:49Have deep discussions.
09:50What is time?
09:52Time doesn't exist.
09:53I think time's quite trapping, imprisoning in a way.
09:56I wasn't expecting that kind of level of philosophy on the first night.
10:06It's the first night in Brighton and Hove.
10:09Cheers.
10:10It's been Monday night.
10:11Where Knees and Ahmed from Planet India are hoping their Indian indulgence will win them the wonga.
10:18Time to show our guests our authentic, homemade Indian food made by authentic, homemade Indians.
10:23Bajis are out.
10:26Ah, okay.
10:28That would be my bhaji.
10:30A bathing bhaji.
10:32I'm actually really happy that I dropped that one.
10:34It looks wicked.
10:35Now the samosas get a sizzle.
10:37I talk to my food when I'm cooking it.
10:39I love you samosas.
10:40You are looking great.
10:42I really love you onions and I love you tomatoes.
10:45That is a whole lot of loving.
10:46What have you done to that poor onion bhaji off?
10:49I dropped it in the sauce.
10:50But it is.
10:51It told me it likes it.
10:52Look how happy it is.
10:52It's singing.
10:54Knees, it's not a person.
10:56Let the food begin.
10:59Belle puree, panipure, drowning onion bhaji's and proper spicy samosas.
11:04Tuck in, guys.
11:05Don't waste time.
11:06It's singing.
11:09Oh, so it is.
11:12It's unreal.
11:13Seriously.
11:15That is so good.
11:17And it's also quite a short heat.
11:18Do you know what I mean?
11:19You get the instant heat and it's not getting gradually hotter.
11:22I like the way Dom said it was short heat.
11:24I was very impressed.
11:25Good palate.
11:26The starter was delicious.
11:27It set the bar really high, I thought.
11:29And it's stuff I've never tried before.
11:30I love these.
11:31I love anything that's hands-on.
11:33Right.
11:33I do love an onion bhaji.
11:35I am a fan.
11:36And it was done well.
11:37So this is a vegetarian restaurant?
11:39This is a vegetarian restaurant.
11:40Amazing.
11:41So we're a vegan restaurant.
11:43Oh, wow, cool.
11:44Very cool.
11:44I'm guessing you guys...
11:45We're vegan as well.
11:46Look at that.
11:47Wow.
11:48Have we missed the holding hands moment?
11:50Yeah.
11:50I know, yeah, sure.
11:52Shall we have our moment?
11:53Yeah, we've got a little kumbaya.
11:55A little...
11:56It's a full kumbaya moment, yeah, guys.
11:58Must be a Brighton thing.
12:00Hey!
12:02All vegan.
12:03No-one's missing out.
12:04No-one is eating things that people can't eat.
12:07Everyone's eating the same thing.
12:08We're all experiencing the same thing.
12:10It is perfect for me.
12:12I'm very intrigued about what's to come.
12:15It does make the competition harder.
12:17Because we're now kind of in like a bracket of our own,
12:20competing against each other.
12:22Guys, here's to veganism from one of the biggest meat eaters.
12:26Vegan's rules.
12:27Cheers to that.
12:28I think the starter went down as expected, which was really good.
12:32It was kind of positive all round, as we kind of hope that they're
12:35either going to enjoy it or not enjoy it.
12:37That's about the size of it, Ahmed.
12:39Niecy's mum makes a start on the puree.
12:41They love the starters.
12:43Thank you for everything.
12:45Are you confident?
12:46I've done a good job with the mains.
12:47Yeah, I am.
12:49Thank you, mum.
12:50That means a lot.
12:51It's looking just about possible.
12:54Confident.
12:55Planet India, simple homemade food.
12:57The main event, Masur dal, mixed veg curry and Mumbai potato curry with
13:03cumin rice and mum's homemade puree.
13:06Wow.
13:07Get your nose in there.
13:09Enjoy, guys.
13:10Thank you so much.
13:14That dal, it's like really well balanced.
13:18It's kind of light, gentle heat coming through.
13:21One of the best of dal's I've had.
13:23It was a good dal, but not the best dal.
13:26Fair enough.
13:26I'm still happy it was a good dal.
13:28As a vegan, the flavour of vegan yoghurt, I don't know why it gets me.
13:32Right.
13:33There's something to do with the sweetness that's like sat like inside it.
13:37It just doesn't taste real.
13:39It doesn't taste like I should be eating it.
13:41My favourite thing is the dal, 100%.
13:44I like that the lentils have started to break down a little bit.
13:49The breads was a highlight for me, like dipping it in.
13:52All the different curries was really, really nice.
13:54But, yeah, because the starter was so broad and vast and so bursting with flavour
13:59that I can't separate the main from the starter.
14:02It's very random.
14:03I have a crystal, a crystal cave.
14:06If you put your hand into it and wait for like a couple of minutes,
14:10you start feeling pins and needles on your hands.
14:13OK.
14:14It's really odd.
14:15I'm very optimistic.
14:16This should be interesting.
14:18Wow.
14:19That's big.
14:19You might feel something.
14:21You might not feel anything.
14:22Have you tried other limbs?
14:25Like...
14:25LAUGHTER
14:30Well, you know, we haven't...
14:31I categorically have not tried any of the limbs.
14:34LAUGHTER
14:36Yeah, that's weird.
14:37That's really weird.
14:38Isn't it?
14:38That's so cool.
14:39I'm not really like a spiritual person.
14:42No, you're not, are you?
14:44But I definitely felt something.
14:46Who's next for the purple pot of delights?
14:48Oh, my God.
14:49Oh, I can feel that.
14:51I can definitely feel that.
14:52Whoa!
14:53My hand feels numb.
14:55Right.
14:55Yeah.
14:56Slightly numb.
14:56Oh, my...
14:57It was powerful.
14:59Wow!
15:00That's cool.
15:01That's cool.
15:01That's the energy of stone you're feeling.
15:03Yeah, that's amazing.
15:04Yeah, I felt things that I haven't in years.
15:07LAUGHTER
15:10I mean, I thought that the crystal cave possibly broke all the ice
15:15that holding hands didn't break, so...
15:17LAUGHTER
15:17There was no ice left in the building at that point.
15:21Yeah.
15:21Apart from in dessert, sorbet's out the chiller and diced for the diners.
15:26Put them in different corners so they don't look the same.
15:29Yeah, on a round plate, dude, they're all in the same corners.
15:32Mango sorbet with the raspberries in the right corner, eh, Ahmed?
15:36Thank you so much.
15:37Good girl.
15:38There you go.
15:40Enjoy.
15:44It's a delicious flavour, but I've made so many sorbets in my time
15:48that it needed to be, like, incredible to really...
15:51Yeah, no, no.
15:52..to really wow me.
15:52After the amount of food that you've given us so far,
15:55this is perfect.
15:56Yeah, it is.
15:57To have something simple that cleanses the palate is really nice.
16:01Yeah, it is.
16:01Yeah.
16:01I love the mint in it as well.
16:03Yeah.
16:03And I like the fact they chose raspberry to go with it.
16:05After service, and we finished everything up,
16:08and we might just, you know, chill out, maybe have a drink,
16:10and then we talk about the world.
16:13There's one subject that we're still kind of stuck on,
16:16which is time.
16:17What is time?
16:19Time is man-made.
16:20Time doesn't exist.
16:21It's a form of measurement.
16:23I think time's quite trapping or imprisoning, in a way.
16:27I wasn't expecting that kind of level of philosophy on the first night,
16:31I won't lie to you.
16:31No.
16:32But I also wasn't expecting to put my hand in a crystal cave, so...
16:36I think it's time we moved on.
16:38Tonight has gone exactly according to plan.
16:41It was definitely a memorable night.
16:43Scores, please.
16:44We've had, overall, a great evening.
16:47The food was amazing,
16:47but I think it could have been executed a little bit better.
16:50So, overall, we're scoring Planet India a 15.
16:54Tonight, we are going to give Planet India a 16.
16:5716.
16:58So, Planet India start the week with a crystal clear 31 out of a possible 40.
17:08It's day two, and the turn of Amy and Dom from Bonsai Plant Kitchen to host.
17:14Let's cook.
17:15Ooh!
17:15I think, compared to last night, we're going to give the guests some things
17:19that they've never, ever seen before.
17:21Whereas, you know, we've all tried Indian food, as amazing as it was.
17:25Both Amy and Dom are quite trendy people.
17:28So, I can imagine their food is pretty... pretty hip.
17:31Tonight, I think it will be fine dining,
17:33because both Amy and Dom seem incredibly knowledgeable and very chef-y.
17:40Oh, no.
17:42Great start.
17:43First up, the starter.
17:45Tempura sea bream with mango and dill salad and togarashi mayo.
17:50I'm very intrigued. Again, creative.
17:53You'll love it. You'll love it.
17:54Vegan, but kind of the meaty side of vegan.
17:57Sea bream.
17:58That's going to be banana blossom, for sure.
18:01You think?
18:01Yeah, I reckon so.
18:02Doesn't look like it to me!
18:04Basically, it's made of vegetable protein, and then it's just wrapped in seaweed,
18:08which gives it the fishy taste.
18:10Work begins on the mango and dill salad.
18:13I'm just going to try a bit.
18:16Do you know what? These aren't very good.
18:18I don't think I'm going to use these.
18:20Usually they're, like, super orange, like, really deep in colour, almost like a carrot.
18:24Oh, dear.
18:25We're not going to win any competition with those mangoes.
18:28I might have to go run some and get some more.
18:30OK.
18:32Off we go.
18:33Let's get a move on.
18:35That looks good.
18:36Box.
18:37Free mangoes.
18:38Thanks. See you later, Aziz.
18:39I hope you paid for those.
18:41We have mangoes.
18:43I don't have keys.
18:45Where's Amy?
18:46Oh, my God.
18:47We're now locked out at the restaurant.
18:48Do you not have a back door?
18:51There we go.
18:52How are those mangoes?
18:54That is looking a bit more orange.
18:56Terrific.
18:57The salad's finished and he knocks up a Nook Cham Vietnamese dressing.
19:00The rice vinegar.
19:02And that is pretty much that.
19:03Which is subject to a shivering, and then it's on to the main.
19:08A selection of small plates cooked over coals with scorched rice.
19:13Any ideas?
19:14Mushrooms, cabbage, aubergine.
19:17Don't just chuck in a vegetable food.
19:20I literally have no idea.
19:22I personally have been waiting for this.
19:24They're going to make us wait until dinner.
19:27How very dare they.
19:29Dom starts the secretive main with a chicken yakitori
19:32made from plant protein, which is mixed in a herby brine.
19:37They're marinated and will be grilled later.
19:40Next, aubergines are clapped with corn flour and in for a fry.
19:45Now that it's got the corn flour on it, it's going to seal round the whole edge of it.
19:51Cool.
19:52A miso wasabi glaze is made.
19:54And this is going to be going onto the aubergine just before it goes in the oven.
19:58Then oyster mushrooms, which will be grilled in a teriyaki sauce later tonight.
20:03Finally, cabbage is cut, seasoned and scorched.
20:08There's probably going to be a hispy cabbage.
20:11Do you like a hispy?
20:12People love, chefs love a charred hispy cabbage.
20:15It is a cabbage.
20:17We just want them to be like a little bit charred around the edges,
20:20but they're going to go onto the bincho grill again later.
20:23Dom whips up a goma dressing and that concludes the course.
20:27And that's that.
20:29Finally, dessert, match your creme brulee with balsamic and raspberry compote.
20:34It's going to be interesting, a vegan version of brulee.
20:38I'm famous for liking my creme brulees.
20:41Are you?
20:41Yeah, yeah, yeah.
20:42Wow.
20:42It's like my favourite dessert.
20:44I thought you were a sorbet man.
20:46Make your mind up, Will.
20:49Amy's on dessert duty.
20:50I tried to make it yesterday and it went awfully, so we shall see.
20:55They knock up a raspberry compote.
20:57Wow, lovely.
20:58And sieve matcha, which gets mixed with coconut milk.
21:02The vanilla.
21:04Some demerara sugar.
21:06Oh, I'm nervous.
21:08Tell me it's going to be all right, Dom.
21:09It's going to be all right.
21:10It looks great.
21:12It does look good.
21:12It looks way better than the one I did yesterday.
21:15Then it's in to cool.
21:16Lovely.
21:17And they're all set for the evening.
21:19I think I might know which restaurant it is.
21:22Yeah?
21:23Yeah.
21:24I think it's, um, I think it's Bonsai Plant Kitchen.
21:28I honestly have not exposed myself into any other vegan food
21:32apart from Planet India.
21:33Now's your chance, fella.
21:36First to arrive, a veteran vegan restauranteurs,
21:39Will and Josie.
21:41In you go.
21:42Welcome.
21:43How's it going?
21:44Yeah, very well.
21:45Did you guess?
21:45Yes.
21:46I guessed it right.
21:47Did you guess it?
21:49I didn't know this place.
21:51Oh, really?
21:51Because Josie knows who we are, the expectation is there, so the pressure's on.
21:55Do you always work in a jacket like that?
21:58I do, yeah.
21:58Do you not get really hot?
21:59I don't, no.
22:00Are you working harder now?
22:02OK.
22:03Let's not, let's not get offensive.
22:05Yeah, let's take it easy.
22:07Next up, Knees and Ahmed.
22:09Looking sharp.
22:11Do you need to wear glasses, Knees?
22:13Or is it a fashion statement?
22:14I need to wear glasses when I'm driving or watching TV.
22:18So it's a fashion statement right now.
22:20So you've got a taxi here and you're coming for dinner.
22:22Yeah.
22:23Busted.
22:23My fiance is a dispensing optician and she wants me to wear nice glasses all the time.
22:28Otherwise I get told off.
22:30We wouldn't want that.
22:31Let's have a cheers.
22:32Brilliant.
22:32Cheers.
22:33It's amazing.
22:35Coming up.
22:36I'll be sharpening my knife tonight.
22:38Fake fish.
22:40That's insane how much that resembles a real piece of broom.
22:44It was very close to a genuine fish.
22:47And cross colleagues.
22:49If I did your job, I think I just haven't been far.
22:52I don't think you have the fitness.
22:55How dare you?
22:57You can do a race if you're on.
22:58Don't you?
22:59Yeah, I'll win.
22:59It's on.
23:08It's night two in Brighton and Hove.
23:12Where Amy and Dom from Bonsai Plant Kitchen are getting sent to serve some Southeast Asian treats.
23:19We are going to smash it.
23:21And we will.
23:21We're the best vegan restaurant in Brighton.
23:23Maybe in the whole of the UK.
23:25In the whole of the UK.
23:26Maybe.
23:27Maybe the whole of the globe.
23:28Maybe the whole of the universe.
23:30Although there's a vegan deli on Venus that I'm very fond of.
23:33The sea bream is in for a bubbly sizzle.
23:35We've got a lot of people that do eat fish and they say you couldn't even tell the difference.
23:40Then the pickles and salad are assembled.
23:43Ready to go?
23:44Yeah, I think so.
23:45Looks great.
23:46Tempura sea bream, mango and dill salad and togarashi mayo.
23:49We've got the chef's selection of pickles for you to share.
23:54We've got one at tempura sea bream.
23:56Wow.
23:59How are you finding the sea bream?
24:02Can I book a table for three next week?
24:05Hang in.
24:06That's really good.
24:07I was actually quite worried about you.
24:09Really good.
24:10Fish.
24:11That's insane how much that resembles a real piece of bream.
24:15You smash that.
24:17Arguably the best vegan fish I've had.
24:20Wow.
24:21It genuinely was very close to a genuine fish, which was quite surprising.
24:27You seem to get really good mangoes as well.
24:30Not always.
24:32Oh, man, it's been the struggle of the day.
24:34It's getting good mangoes.
24:35How's it?
24:36I like the flavour profile of it, like the sweet running through the savoury and the freshness of the raw
24:45veg.
24:46So what do we think would happen if you swapped roles with your restaurant partner?
24:50If I did your job?
24:52I think I just have to do that.
24:53I don't think you have the fitness.
24:55Oh!
24:56How dare you?
24:58This is coming from the person who says he doesn't understand why people go running.
25:03There are a lot of stairs in our restaurant and that was the reason for me saying that.
25:09We'll talk about that later.
25:10We can do a race if you want.
25:11Shall we?
25:12Yeah, I'll win.
25:13It's on.
25:14The general public are a tricky bunch.
25:16Yeah.
25:17That's why I'm over there.
25:18They haven't put a screen in yet.
25:19You can't fake smile.
25:21No.
25:21I've seen your fake smile.
25:22It's painful to watch.
25:24It's not fake.
25:25You have to see that it hurts you.
25:26I can't fake it.
25:27Give us a face.
25:28See, it looks painful, doesn't it?
25:30It actually looks painful.
25:32It starts to go well.
25:33Yeah.
25:33All my kind of fears of people that wouldn't like it liked it, so I think that was good.
25:37Yeah.
25:38So, yeah, I know all round very happy with it.
25:41Onto the main.
25:42Aubergines are grilled, glazed and ready to roast along with the Napa cabbage.
25:48This is the famous bincho grill, where all the flavour comes from.
25:52After a grilling, the mushroom skewers are glooped with a teriyaki sauce.
25:56You seem very calm, very relaxed.
25:58I am.
25:59As you always are.
26:00Let's do it.
26:01The main moment.
26:03The main moment.
26:03Chicken yakitori and teriyaki oyster mushroom skewers with barbecue Napa cabbage and miso wasabi
26:09glazed aubergine.
26:11Oh, wow.
26:12An absolute blimmin' feast.
26:17I'm really, really intrigued.
26:22I think that the texture of the aubergine is exactly what you would get from a traditional yakitori grill.
26:29Yeah.
26:30I really...
26:30I appreciate a tender aubergine.
26:33I was very satisfied with Dom's tender aubergine.
26:38LAUGHTER
26:40Your squashed rice was 100% on point.
26:44Honestly, I never thought I'd enjoy a vegan meal this much.
26:47Oh, there you go.
26:48If I have one criticism...
26:50Lay it on.
26:51There was always going to be one.
26:52I think the flavour profile of the Dengaku and the cabbage is too similar.
26:58OK, these two.
27:00Yeah.
27:00Wow.
27:01That's it.
27:01That's all I'll say.
27:01That's interesting.
27:02Every single place is going to have construction.
27:04I think you've always got to expect that, definitely.
27:06Especially with other professionals in the building.
27:09And the daggers are out, so that's OK.
27:11It's gone well.
27:12I'll be sharpening my knife tonight.
27:14What about you?
27:16What do you guys feel about clothing?
27:19Ooh!
27:20For the last, like, 3,000 years, clothing has not changed.
27:253,000 years and you don't think clothing has changed?
27:28I don't think so.
27:30I have to say I strongly disagree with you.
27:33Why can't we have, like, something, an evolution in clothing?
27:37What would that look like?
27:38I'm thinking some kind of spray-on clothing.
27:41OK.
27:42Spray-on clothes.
27:44Which I would very much like to see.
27:47Speak for yourself.
27:49I think these are bonkers.
27:50What he's saying is he's completely bonkers.
27:54That was the first time that I thought,
27:56maybe we won't all be friends at the end of this.
27:59Hair is to clothing.
28:01Hair is to clothing.
28:02Oh, my God.
28:03You guys are so boring.
28:04These are boring people in the room.
28:06I think we'd best move on.
28:08How's dessert looking?
28:10I've been very nervous about this.
28:14Has it gone to plan?
28:15I can't say it has.
28:16But would it be delicious?
28:17Yes, it will.
28:18The creme brulee is giving a blaze.
28:21They're looking good.
28:22They're looking better than I expected.
28:24That looks amazing.
28:25Let's take it to the table.
28:26Yes, sir.
28:26Wow, wow, wow, wow.
28:28For the finale, matcha creme brulee with balsamic and raspberry compote.
28:33Wow.
28:35Wow.
28:36Oh, wow.
28:38Wow.
28:39Oh, wow.
28:41Wow.
28:41Wow.
28:42Just wow.
28:43Here we go.
28:48I was worried that it would be too heavy on the matcha.
28:52Yeah, yeah.
28:52If you go, like, a tiny bit too far, it's so bitter.
28:55Yeah, yeah, yeah.
28:55But you've got the...
28:56You've got the aroma there without compromising the flavour.
29:00Thank you, Jesse.
29:00I really like the sourness kind of almost complementing the sweetness.
29:06I'm a big creme brulee fan.
29:08It's okay.
29:10I feel like the proportions may be a bit off.
29:13I would have liked less raspberry and more of the brulee.
29:16Really?
29:17I bet he doesn't eat creme brulees as often as he makes out.
29:20Yeah, exactly.
29:21He said I eat these all the time.
29:22Who eats creme brulees that often?
29:23He works in a vegan restaurant, so it can't be that often.
29:25No, exactly.
29:26Let's be honest.
29:27Thanks for coming.
29:28Hope you enjoyed the food.
29:29Cheers, everyone.
29:30Thanks for having me.
29:31Thank you very much.
29:32Fantastic evening.
29:33So far, I would say that we're in the lead.
29:35Yeah.
29:36But, yeah, we'll see what...
29:37Tomorrow breaks.
29:38..we'll pull out the bag, yeah.
29:39I'm excited.
29:40Scores out of 20, please.
29:43There's a lovely variety of very well-cooked dishes tonight.
29:47Yeah.
29:47But the dessert let it down for me slightly.
29:51So, for that reason, I'm going to give Bonsai Plant Kitchen a 17.
29:5617.
29:57Tonight, we're going to score Bonsai Plant Kitchen a...
30:0117!
30:03So, their night of Southeast Asian arrangements puts Amy and Dom into the lead with 34.
30:14It's the final day of the competition where Josie and Will from Botanique are hoping to pinch the prize money.
30:22I think we said fine dining yesterday, but I think tonight's going to be fine now.
30:26When you've had somebody that is more critical, even if it's not on your food, but just over the whole
30:32two nights, you are going to be definitely focusing in tonight on every little detail.
30:36And they should expect that.
30:38I hope there's not a lot of butting heads.
30:41No, no.
30:43I think we all have the same approach to critique and feedback.
30:46Like, it only makes you better.
30:48So, it would be nice to win, though.
30:52First up, dessert.
30:53Vanilla panna cotta with a lavender crumb.
30:57It's definitely not what I would order, dessert-wise.
30:59I would never go for that.
31:01But if it's put in front of me and it's great, then brilliant.
31:05I mean, even doing a veggie panna cotta is hard enough without the gelatin, but this is going to be
31:09a vegan one.
31:10It's going to get the texture right, which is impressive.
31:13Kitchen novice Will is helping out.
31:16Very key ingredient, agar. Agar.
31:18Plant membrane.
31:19Plant-based gelatin.
31:21It's mixed with vanilla, plant-based milk and cream, then heated.
31:26Maybe I can show you how to make the lavender crumble.
31:30Yes.
31:31Do you remember making scones as a child?
31:33I didn't make scones as a child, funnily enough.
31:35You did not?
31:36No, no.
31:36Wow, you really strike me as a scone kind of guy.
31:39Lavender seeds, flour, sugar and...
31:45Vegan margarine, eventually, are given a mix.
31:48Oh, ****.
31:49Oops!
31:51Do you want to get some blue roll quick?
31:52Quick, quick.
31:53So, that's the boil that you're talking about in the recipe.
31:56Yeah.
31:56Definitely got the boil there.
31:57The mix is poured into chill and the crumble is in to bake.
32:02The panna cotta will be served with poached pear.
32:06Next up, it's the start-up, rosemary panisse, with celeriac, harissa and preserved lemon.
32:14They're not the most tricky things, but if they're done really, really well, it will be impressive.
32:19Fine dining?
32:20Yeah.
32:21Sometimes, you know when you go with a rich friend to a very good restaurant and they put them in,
32:26and you're like, dude, I don't have a clue what half of this is.
32:28Can you just order something that we eat outside?
32:32Let's start with the celeriac.
32:34Steaks are sliced, given a drizzle, and then they hit the heat.
32:39Meanwhile, Will makes a start on the panisse, which are polenta chips, by the way, Ahmed.
32:44He adds rosemary to a polenta and flour mix.
32:48There you go.
32:49And a cheeky bit of lemon zest.
32:53It's given a weighty whisk.
32:55So pleasant watching someone else...
32:58Supper.
32:59..with this, yeah.
33:00It's torture.
33:01Arrgh!
33:02Jesse, I might need your help.
33:06Goddamn.
33:08I've got another method where I do small whisks.
33:10Why didn't you tell me about that?
33:13Evil.
33:14It'll be shaped and fried later.
33:17Now the main event!
33:19Brighten mushrooms!
33:21With confit garlic, new potatoes, and a hydroponic farm salad!
33:25Yay!
33:25Very similar to the starter in the sense of interesting.
33:29Brightened mushrooms, they're going to do something with the brightened mushrooms.
33:31They're not just going to be, like, a mushroom.
33:33They're, like, the best mushrooms I've ever met in my life.
33:38Worked with in my life.
33:39You get personal. She gets personal with mushrooms.
33:40Yeah.
33:42Josie will be prepping four types of mushroom for her mane.
33:45First up, the oyster variety.
33:47Because they're so damn beautiful.
33:49They're all babies.
33:50My babies.
33:51Mushroom mama.
33:54Really?
33:55Yeah.
33:56Followed by enoki,
33:58shiitake,
34:00and shimeji.
34:01They go in the fridge for later.
34:03Next, Josie grapples with grapes.
34:06Ba-ba-dum, ba-ba-dum, ba-dum.
34:09Ongo fennel seeds, sea salt, and rapeseed oil.
34:12They're almost confit.
34:14When we serve them, we drain the oil off.
34:17They knock up a beetroot marmalade.
34:19It's got this amazing kind of, like, caramelly consistency.
34:24Then use the world's biggest ladle...
34:28..to make a lentil cream.
34:30And we will get it back out.
34:32Ready for its mushrooms.
34:33Woo!
34:35Finally, it's a trip to the farm to pick herbs for the salad.
34:38Now we're locked in ladies.
34:40Time to open up.
34:42I am expecting a very posh night tonight.
34:46So, it's got to be Botanique, surely.
34:48Not many other places have a hydrophonic farm.
34:51No.
34:51Beautiful.
34:52First in, it's Nies and Ahmed.
34:55You two look very dapper, I have to say.
34:59Well, we saw your menu, and we were like,
35:01this is going to be the fine dining one.
35:03And after yesterday, I'm like,
35:05I'm really going to make an effort,
35:06otherwise I'll just rock up with a kind of spray paint.
35:09Next in are Amy and Dom.
35:11How are you two feeling?
35:14How are you guys feeling?
35:17Excited.
35:17I feel so excited.
35:19We're all calm.
35:20We're chilling now.
35:20Yeah, yeah, yeah.
35:21It's all on you.
35:22I mean, you've all dressed real nice,
35:24so I feel the pressure.
35:25I just didn't think our menu read like a fine dining menu,
35:29but if that's what they've got from it,
35:31then I guess that's what we better deliver.
35:32They've dressed for it.
35:33So, guys, here is to the last night.
35:37Excited.
35:38Excited.
35:39Coming up, toilet tastes.
35:41I really love your bathrooms.
35:43The design of it, the way the waist pipe is done at an angle.
35:46Woo!
35:48And someone procures the prize.
35:50Woo!
35:52In third place.
36:02It's the final night of the competition in Brighton and Hold.
36:06Woo!
36:08When it's Josie and Will's turn to fight for the grand.
36:12When we read the menu, we saw the word farm,
36:15and I'm imagining a greenhouse in the back.
36:18No, it's actually over the road,
36:19so maybe you should go over there, have a look,
36:22and we'll get the starters ready.
36:25Sounds good.
36:25Great plan.
36:27In the kitchen, celeriac steaks are in...
36:32Oh, wow.
36:34Oh, my God, wow.
36:35Wow.
36:35Wow.
36:37Wasabino.
36:37That sounds nice.
36:38Green shisho.
36:40Purple basil, classic.
36:42Wicked.
36:42The high chocolate farm is cool as hell.
36:46I thought we were going to be going out to the countryside.
36:48I was thinking about getting wellies ready,
36:50but, yeah, no, I was clearly wrong.
36:51I guess I'll do the panisse.
36:53The panisse is quenelled.
36:56Lovely technique.
36:57And it's in to fry.
36:59They always go delicious on the inside.
37:02A beetroot base is added.
37:04Ooh, look at that swirl.
37:06Then the panisse is out of the boiling bar and onto the plate.
37:10Oh, you're already doing it wrong.
37:12Oh.
37:13You fan it.
37:14Yes, Will.
37:15Follow the shape of the swipe.
37:17Yes, Chef.
37:18Can you tell that I'm a perfectionist?
37:20Yes.
37:20Rosemary gets a quick fry.
37:22The celeriac is plated.
37:24Another cracking swirl.
37:25And job's a good'un.
37:28Let's show them what botanique is all about.
37:31Rosemary panisse alongside celeriac, harissa and preserved lemon.
37:36Wonderful.
37:38That is spectacular.
37:40Enjoy it.
37:40Thank you so much.
37:41Talk in.
37:46I love this.
37:47I like that you've got the pickle and the puree and the celeriac and then the spice.
37:50It all works super, super well.
37:51I actually really enjoyed the panisse.
37:53We do something similar in Grant India.
37:56Kachori, the dryness.
37:57I was just like, I was just going to be a bit of harissa rubbed over a bit of celeriac.
38:01But I think what they'd done with it was really clever.
38:03It didn't blow me away and it didn't stick in my memory.
38:06But it was a really nice dish.
38:08The pressed lemon had a nice bang to it, for want of a better word.
38:12And the rosemary would have been really nice, but some people took all the rosemary.
38:15Yeah, I had it all.
38:17Damn it!
38:18Everyone got a proper taste for what we do here.
38:21Yeah.
38:21So I'm confident in the panisse itself.
38:24You've seen the farm.
38:25Was it what you were expecting?
38:26No.
38:28I was expecting, like, one cupboard of, like, three shelves.
38:32I wasn't expecting a whole, like, room.
38:36It's a big cupboard.
38:37Yeah, it's huge.
38:38I felt like I was in tomorrow's world.
38:40It was, like, amazing looking in the future.
38:42We get to grow produce that is almost impossible to get hold of.
38:46Like wasabino, for example.
38:48If you tried to ask a veg supplier for that, they'd literally be like...
38:51Sure.
38:51I was being boring me and thinking this electricity bill is going to be huge.
38:56Yeah, exactly.
38:57I think Amy and Dom will be quite critical.
38:59The competition feels like it's between us guys now.
39:02I'm not scared.
39:04No?
39:04No.
39:05Yeah, right.
39:06Let's get the main out.
39:08Tatties are in to bake.
39:09And the mushrooms begin their pan party.
39:12It's like when a normal chef's completely obsessed with, like, a cut of meat.
39:16I'm totally obsessed with mushrooms.
39:18Look at those ones!
39:19So, these are all of the aromatics that we have from the farm.
39:24We've got so many different kind of flavours coming through here.
39:27Who fancies some more mushrooms?
39:30Oh, there's another swirl.
39:32I think this is ready to serve, don't you think?
39:34I think it might be time to go.
39:36And here we are.
39:37Brighten mushrooms with confit garlic, new potatoes, and a hydroponic farm salad!
39:45Oh!
39:47Thank you so much.
39:51Cheers.
39:52I hope everyone likes mushrooms.
39:58Well, then, what do we all think?
40:01I really like the grapes.
40:02It's nice and sweet, and you've got acidity from the capers,
40:06and you've got a lot of different mushrooms going on.
40:08They're banging, as these would say.
40:11I don't think you needed the caramelised onion.
40:13I think the grapes were, that's like, that hits it for me.
40:17I think, yeah, with too many elements, you kind of forget about other ones.
40:19So, I think you don't need that.
40:21It's actually beetroot tops.
40:23No way.
40:24Not onion, the caramelised thing.
40:26Oh, the caramelised.
40:27Oh, no way.
40:27Yeah, it's beetroot.
40:28Caramelised beetroot tops.
40:29Yeah.
40:30Cool.
40:30I actually really rate Amy for commenting on the beettop marmalades,
40:35because it just goes to show they were really thinking about the whole thing
40:38whilst they were eating it.
40:39And it's a debate that me and my chefs have all the time.
40:42My favourite bits are the grapes and the mum lady bit.
40:45The fresh salad from the farm.
40:49You could tell they were really, really fresh.
40:51Yeah.
40:52And now for something completely different.
40:54You've got your own desert island.
40:56Mm.
40:57What are the first two laws you're making on that island?
41:01My first rule would be no cannibalism.
41:05You know, no eating each other.
41:06It sounds like an obvious one, but you look back through time,
41:09people just start eating each other.
41:11It's not very vegan friendly as well, is it?
41:13It's not.
41:14The first rule would be everybody has got ten days to pack up
41:19and get off the island, because the island doesn't want us on it.
41:23Why?
41:24Because...
41:24Who decided that?
41:25Yeah, it was my rules.
41:26My second rule, after everybody's left the island, including myself,
41:31is nobody's allowed to return to the island.
41:33LAUGHTER
41:34I was just glad the conversation had moved on from last night.
41:38Yeah.
41:38Well, something...
41:40That was a...
41:40Yeah.
41:41And from palm trees to pudding...
41:44Oh, at this stage with the dessert, everything could go wrong.
41:47It is quite literally hanging in the balance.
41:50The panic is not over until the panna cotta is out of its mould.
41:54Luckily, the panna cotta panic is over as they're slammed out
41:57and given a flaming good flame.
42:00Et voila!
42:01Vanilla panna cotta with a lavender crumb and poached pear on top.
42:06Wow, thank you.
42:09Tuck in, guys.
42:14The texture of it is so good.
42:16I like, as well, the pears are poached to a level where my spoon
42:19to just cut through it, so I'm not, like, pushing the panna cotta down
42:22as I, like, cut into the pear.
42:24What do you use with a gelling agent?
42:25Agar-Agar?
42:26Agar-Agar, yeah.
42:27Nice.
42:27Yeah.
42:28It's tricky.
42:30Pleasantly surprised about the dessert.
42:33Erm...
42:33The panna cotta had a good wobble,
42:34which is always important.
42:37Great wobble.
42:37A great wobble.
42:38I think tonight was the best dessert we've had.
42:41Amazing.
42:41I agree with that.
42:42Yeah.
42:42What have we learnt from each other's restaurants over the last few days?
42:46I really love your bathrooms.
42:48I really love your bathrooms.
42:50The rustiness of it, the design of it,
42:53the way the waistpipe is done at an angle.
42:55Look at the angle on that waistpipe!
42:58Anything about Planet India that you guys noticed in the toilets?
43:01I really enjoyed the sort of industrial lock.
43:05Oh, yeah.
43:06Do you know what I was going to mention the lock?
43:07That's so weird.
43:08It was pretty cool.
43:09Beautiful bolt work.
43:10You knew you were safe when you put your hands on that lock.
43:13You knew you were safe.
43:13You knew no one was getting in there.
43:15I was walking into that loo.
43:16Well, after three days and nine courses of amazing food,
43:20I'm really glad that we ended the conversation on toilets.
43:24Yeah.
43:25So, cheers to that.
43:27Scores, please.
43:30Botanique need 35 points to grab the grand.
43:33Great place, wonderful people, great food,
43:36only a few minor negatives,
43:38so we are going to score them a...
43:4017, baby!
43:42We're going to give Botanique a...
43:44Sturdy on!
43:45OK, guys!
43:45Let's find out together who's going to bag that cash.
43:49Woo!
43:51In third place, it's...
43:55Planet India.
43:58Woo!
44:00Yes, guys!
44:02Woo!
44:03It's the youths against the youths.
44:06Exactly.
44:07OK, in second place, it's...
44:11It's a joint!
44:13First place!
44:14First place!
44:14Yay!
44:15It's the youths against the youths against the youths.
44:19That is the best outcome.
44:22Bonsai Plant Kitchen scored Josie and Will 17,
44:25giving them a total of 34.
44:27I think it's a fair result.
44:29I'm happy with that.
44:30Yeah, I think...
44:31I'm really happy with that.
44:32Internally, I'm very, very happy for them, honestly.
44:35Yeah.
44:35OK.
44:36Woo!
44:38Comparing the two knights,
44:40I definitely agree that they are equal score.
44:42I think we both smashed it.
44:43It's been really good.
44:44They deserve it just as much as I think we do.
44:46It was tough.
44:47It was tough.
44:48It was always going to be tight, wasn't it?
44:49I'm so glad.
44:50Yeah, I know.
44:51Really happy.
44:52Cheers!
44:56I'm off to your bathroom.
44:58Do you want to go to the seaside?
45:01I'm not trying to say that everybody wants to go.
45:06I fell in love at the seaside.
45:10But I'm just trying to love you.
45:12I'm not trying to love you.
45:21But I'm just trying to love you.
45:25So, I think, you really want to enjoy this time.
Comments