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00:01Take three restaurants.
00:02Oh, look at that.
00:07Service.
00:08Ask them to host a three-course meal.
00:09That's what I call a dessert.
00:12And throw in some secret scoring.
00:14It's the one starter I didn't want to see.
00:17On today's show...
00:20Temperature takedowns.
00:21What do you think about having something cold as a starter?
00:24I don't like it.
00:25We don't even have a sandwich cold.
00:26Dress up disasters.
00:28Pull!
00:28Come on!
00:30I think mine was a bit restrictive.
00:32And career curve balls.
00:33What did you study at uni?
00:35Um, law.
00:37Were you in an accident and it wasn't your fault?
00:40Do not ask, Shane.
00:42As this group of gourmets grapple for a grand...
00:45I'm from the north.
00:47We'll take at any temperature.
00:55Today's professional competition comes from the north-east.
00:58First stop, Darlington, whose covered market dates back to the 1860s.
01:03Thankfully, the food's a little fresher.
01:06And hoping to produce the goods tonight are front of house Zach and Chef Shuel, brothers
01:12and joint owners of Indian and Bangladeshi restaurant Babbles.
01:15We're not your chicken vindaloo, pintalaga kind of place.
01:19Our food offering is vast.
01:22Street food, our signature curries, rices, naans.
01:26There's been a lot of research, a lot of love and thought put into our food.
01:30Yeah.
01:31A lot of eating as well.
01:33Oh, make us a naan, man.
01:34Hey, the food needs to be tested, eh?
01:36Well, somebody's full of salt in it.
01:38I'm a trained chef.
01:39You could say we were born in the kitchen and now we have moved on and grown the business
01:45to the next level.
01:46So, our restaurant is high-tech.
01:48We've got tablets on every table and what that tablet does is it allows the customer
01:53to sort of prompt us whenever they need us.
01:55We think quite differently.
01:57We're trying to break the mould.
01:58We're vibrant.
01:59It's fun.
02:00We're very photogenic.
02:01We're very photogenic.
02:02Yeah.
02:03Presumably the food scrubs up well too.
02:05I'm confident in our food.
02:06I'm confident in our processes, preparation, everything like that.
02:11And off you go.
02:11I think we will do very well.
02:15Yeah, they've got nothing on us.
02:16Yeah.
02:17Confident.
02:19Let's see what you've got then.
02:20First up, the main course.
02:22For the meat-eaters, they're serving railway lamb.
02:24And for the vegan option, Kolkata vegan masala with chickpeas and coconut.
02:29I hate coconut.
02:33I'm not gonna lie.
02:34I didn't ask you to.
02:35Meet our next pair of pros, owner Alex and front of house Alice of plant-based restaurant
02:40and eat veg.
02:41We are a vegan restaurant that doesn't do things by the book.
02:46Enjoy.
02:47Bye, guys.
02:49I started the restaurant just over a year ago.
02:51We do dirty food, we do cool drinks, and we like to chill.
02:57There's no cauliflower wings in sight here.
03:00Alex wanted to do something different, create a space that isn't your typical vegan vibe,
03:05is something else for your moshers and your emos.
03:07It is good food, and no matter how it is, good food is good food.
03:11I think we've got all the right elements to win.
03:13We just need to put it together in a bun.
03:15Yeah.
03:16Best hope you've got one big enough.
03:18Back at Bubbles, kitchen novice Zach is starting on the veggie curry.
03:21The speed on that.
03:24Very impressive.
03:27Yeah, you saying would be jealous.
03:29Sweet potatoes are added to chickpeas and cauliflower, which all go in for a steam.
03:35Cool.
03:36I forgot about that.
03:37Free facial.
03:38Bonus.
03:39Next, it's on to their meaty mane, railway lamb.
03:42I would like you to put in all of this base marinade onto there.
03:47Treat this as you treat a little cat or something.
03:51I don't know.
03:52What?
03:53I don't know what to do now.
03:55Well, tickle its tummy, I guess.
03:56Meat massaged, it's topped with sliced onions and goes in for a slow cook.
04:03On to the starter, some monsa chaat, and for the vegans, gully goby chaat.
04:09Let go, man.
04:11Let me have a look first.
04:12Jesus.
04:12You have to be in the middle.
04:13No, you can't have it now.
04:14Now, now, boys.
04:15So, it's another Indian restaurant.
04:16So, B team.
04:18Nah.
04:18Nothing.
04:19Nowhere near it.
04:22Rounding off the gang are squabbling siblings Shea and Saeed from Sheesh Mahal.
04:27So, Sheesh Mahal is a family-run restaurant that serves the local people.
04:33We offer traditional food.
04:35It also tastes like proper Indian food.
04:39Coming to our restaurant, it's not just eating our food,
04:42it's being part of our family.
04:44That's why we can have banter with our customers
04:46and that's why they keep on coming back.
04:48Forgot about your menus.
04:49You know what?
04:49Why didn't you guys just put it back for us?
04:51I'm going to be cooking because he can't cook.
04:53Don't burn your hair off.
04:55Burn my eyebrows.
04:57I can cook.
04:59He'll be expediting, to be honest.
05:00I'll be exactly.
05:01Expediting is like being Gordon Ramsay and the chef, isn't it?
05:04Not really.
05:05Because I'm cooking.
05:07There we go.
05:08Not a chef for a reason.
05:10You get A-start in GCSEs and all that stuff, but A-start, everything.
05:15Back with today's hosts and under Shuel's watchful eyes,
05:18Zach starts on the samosas.
05:20Golden, I think.
05:23I would just let that drain now.
05:25They'll be served on top of chickpeas and potatoes
05:28with a cauliflower alternative for Alice and Alex.
05:31Finally, it's dessert.
05:33Halva.
05:35What is it?
05:36It's like a traditional Indian sort of dessert.
05:40It is indeed.
05:42Shuel's starts the halva by adding cardamom pods to hot water.
05:45Amazing flavour, but if you bite them, you'll die.
05:49I don't think you will.
05:50In goes star anise and bay leaves.
05:52If they get the flavours right and the sweetness right,
05:55that'd be very good.
05:57As you can see, it's a very sweet dish.
05:59You're not kidding with all that sugar.
06:01Zach melts vegetable ghee, then adds semolina and the sugary syrup.
06:05Isn't there a machine that can do this?
06:06I'm sure there is, but you're the machine today.
06:09You might want to plug him in.
06:10The mix is chilled, ready to shape later.
06:14I am looking forward to it.
06:16Winner-winner cauliflower dinner, I suppose.
06:19I agree.
06:20I agree.
06:20I think they're trying to do as simple as possible.
06:23They are trying to do as simple, and it's...
06:25And to be honest, we've got nothing to worry about it.
06:28It's an open shirt.
06:30Nothing to worry about it.
06:31There you go.
06:31See you later.
06:33Right.
06:34Prep's done.
06:35I'll get ready.
06:36You just clean up.
06:37Yeah, okay.
06:38See you later, mate.
06:39Let's get a wriggle on.
06:40Your first guests are almost here.
06:43Alex and Alice from Veg.
06:46Coffee, curry, cocktails.
06:48Banging.
06:49How are you doing?
06:50Good, how are you?
06:51Nice to meet you.
06:51My name is Alex from Zach.
06:53Nice to meet you.
06:54Walking up straight away, it was just beautiful.
06:56The inside and the decor is really just well thought out.
07:00I love the lights.
07:01I like the class.
07:02There's a lot of steel all over the restaurant.
07:05Oh, I love a neon light.
07:06I do love a neon light.
07:07It matches your hair.
07:09Perfect, perfect.
07:10Can't go wrong with a neon light.
07:12Nice to meet you.
07:12Finally, straight from a secret mission, Saeed and Shay from Sheesh Mahal.
07:18Good evening.
07:19Good evening.
07:20How are we?
07:20Hello.
07:21My name's Zach.
07:22My name's Saeed.
07:22Saeed, nice to meet you.
07:24Very dapper.
07:25There you go.
07:27I thought it was James Bond and Jason Bourne coming in.
07:30Cheers.
07:31Cheers, guys.
07:33That was gone.
07:34Licence to spill.
07:36Coming up.
07:37You would use your thumb to sort of put place into your mouth.
07:40Finger food.
07:41It's like claw grabber at newsmen.
07:44And portion protests.
07:46A few more potatoes would have been ideal for me.
07:48I only got one.
07:49I got two pieces of lamb.
07:50I got three.
07:51Hey.
07:58It's night one of our professional cook-off in the North East,
08:01and Zach and Shuel of Babbles are hoping their high-tech hospitality
08:05will bag them the big bucks.
08:07As soon as they came in, they were super impressed by the restaurant,
08:10and now they'll get even more impressed by the food.
08:12Yeah, I agree.
08:13Let's do this.
08:15Fist bump.
08:16Yes.
08:19We got this.
08:21Shuel roasts cauliflower and chops up the samosas.
08:25The samosas were pre-fried because it's a cold starter,
08:28so we waited until they cooled down.
08:31Ready, steady, cooked.
08:32We've got service here to do today, not tomorrow.
08:35Yeah, yeah.
08:35Got it.
08:36At the table, talk turns tacky.
08:38I think they've got, like, an order tablet.
08:42Ooh.
08:42Which is quite cool, isn't it?
08:44I will take your order, sir.
08:45What would you like?
08:46Wines, beers, spirits, mocktails, soft drinks.
08:49I'd murder a coffee.
08:50Murder a coffee?
08:51Yeah.
08:52Interesting choice.
08:52I will find it on this somewhere.
08:56No.
08:57We don't do coffee, sorry, sir.
08:58No!
09:00Drinks ordered delayed,
09:01Zach and Shuel finish their starter with a flourish of coriander.
09:05Look at that.
09:07Service.
09:08And there you have it.
09:09Gally Gobi chart for Alex and Alice,
09:11and samosa chart for everyone else.
09:15Cheers, buddy.
09:16We serve our chaps cold, so it's, like, more like a cold starter.
09:19A little bit of kick.
09:20So, if you do like spice, fantastic.
09:22If you don't, like, unlucky.
09:25Charming.
09:32This is how professionals eat with a spoon.
09:36Professional samosa eaters.
09:37What do you guys think?
09:39Perfect level of, like, heat and spice, like, not all power, but then it's, like, perfect to go with everything
09:45that's on the plate.
09:45The starter give you a little tingle on the tongue.
09:50It was nice.
09:51Feel the heat in your lips.
09:52What do you think about the fact of having something cold as a starter?
09:55I don't like it.
09:56Cold food is a no-no.
09:58Like, we don't even have a sandwich cold.
10:00I don't like cold starters.
10:02I don't like cold food in general.
10:04Constructive criticism is key.
10:05That is what we like.
10:07Good or bad criticism, if it's constructive, that's what we want.
10:10Okay, so we had to play around with this tablet, um, while you were cooking.
10:14Okay.
10:14Um, whose idea was it?
10:17It's a collective idea.
10:19What this tablet does is it does all the simple things for the customers.
10:22When you're in a restaurant and, er, you're ready to order, but you're always,
10:26well, who's going to take my order?
10:28This solves that problem.
10:30I like the idea of it.
10:31It's a great concept.
10:32I am a bit of a technophobe, so I think pen and paper probably is, er, my favourite thing.
10:39Let's clear these.
10:40Get these cleaned off.
10:42I think the starters went well.
10:43Now it's ready for the pièce de la résistance.
10:46Oh, bloody hell.
10:47Um, yes.
10:47I know French.
10:48Let's go.
10:50Um, just remember to give it hot, not cold.
10:52Oh, yeah, yeah.
10:53We don't like cold starters.
11:05Oh, yeah.
11:11We'll add vegetables and chickpeas to the curry base, along with a smidge of coconut cream.
11:16And the curries are ready.
11:18And the curries are ready.
11:18Cold cut a vegan masala and railway lamb with rice and naan.
11:22Our railway lamb, careful, they are hot.
11:25Yeah, chicken.
11:26Chicken.
11:26We'll go with our hands, yeah?
11:27Yeah.
11:28And we'll go with our hands, chef?
11:30No.
11:31Why?
11:32I don't want to.
11:33I don't want to.
11:34I don't want to.
11:34There we go with hands.
11:36Let's go.
11:37Oh, yeah, yeah.
11:38Grab the balls and you can suck, like, all the moist out of it.
11:42It's actually very nice.
11:43Very nice.
11:44That's the best part.
11:45What's the etiquette of the hands?
11:46It's just fingers.
11:47It's just the fingers.
11:48You would use your thumb to sort of put place into your mouth.
11:52OK.
11:53Yeah.
11:53There we go.
11:54That isn't.
11:57Yeah, you definitely got right in there, didn't you?
11:59Yeah, I was...
12:00Who doesn't love an opportunity to eat with the hands?
12:03Eating with your hands is classed as good luck kind of thing.
12:08It's all going to be a bit messy, this, isn't it?
12:10I'll give it my best go.
12:11Well, yeah.
12:12Yeah, it was like claw-grabber amusement.
12:15Fair play to them, you know, they took part.
12:17They were good sports there and it felt good.
12:19Our culture being on that table is really nice.
12:22Everything excellent.
12:23Amazing.
12:24So, so good.
12:25Not into coconut.
12:28I was a bit scared.
12:30But, yeah, it was banging.
12:32It was the perfect level of taste compared to spice,
12:36because it was a milder curry, but it was right.
12:39Now, how was your railway lamp?
12:41A few more potatoes would have been ideal for me.
12:43I only got one.
12:44I only got one.
12:45Potatoes were a bit undercut.
12:48Only got one pieces.
12:50One piece of potato.
12:52I got two pieces of lamb.
12:53I got three.
12:54Hey!
12:55They are quite like the Chuckle Brothers, aren't they?
12:57They're just like, to me, to you, to me.
12:58Let's go back into the war zone.
13:03I think the food was very good.
13:05I think we produced some of the best lamb dishes we could have,
13:08but I have a feeling that Shay's not going to like the dessert,
13:12because I don't feel that his palate is mature enough.
13:15It's a bit rude.
13:17Shewell shapes their pre-made halva into balls
13:20and tops with strawberries, raspberries and agave syrup.
13:24And in a flash, it's done!
13:27Halva!
13:33This is halwa, which is an Asian sort of delicacy.
13:38Made it vegan for everybody.
13:40Let's go.
13:47Really, really like it.
13:49Especially with the fresh fruit.
13:50It just kind of adds, like, something else to it.
13:53Can't get over it.
13:54It was so good.
13:54Yeah, it was banging.
13:55Really banging.
13:56I've been saying that word a lot, haven't I?
13:58Yeah.
13:59How does it step up against the, like, non-vegan version?
14:04Different.
14:05I mean, flavour-wise and everything else, it's different.
14:08It won't be that moist like that.
14:09The flavour were there, but it was just...
14:11And the colour was wrong for that halwa.
14:14It should be a bit more golden.
14:16Gold colour.
14:16Because we know how to do it.
14:18We know how to cook everything.
14:19That's why we are a bit more critical, I guess.
14:22We knew we'd be moving away from the traditional taste of it.
14:26And with Saeed and Shea having knowledge of that traditional taste,
14:31I thought we'd get mixed reviews.
14:33But I personally thought it was fantastic.
14:35When I was younger, I wasn't in the kitchen.
14:37I was more service guy.
14:38So I'm at the bar, and then the senior waiter,
14:43we call uncle, goes,
14:44I'll take these six pints to those lads.
14:46So the restaurant where I was working is a very working man's,
14:50you know...
14:52So I went there, there, there, there, there, there.
14:54And then I'm being clever.
14:56One hand.
14:57Here you go, lads.
14:58As I was passing one on, I'm leaning down like that.
15:01I should keep it straight.
15:02I lean it down and whoosh.
15:04Six lads covered in six pints.
15:07I ran.
15:08I seen somebody drop a coffee on a baby,
15:10and that was the worst experience in the world.
15:13Probably.
15:13It was a cold, it was iced coffee, but still, like,
15:17the baby grow was ruined, I swear.
15:19Cheers, everybody.
15:21Cheers.
15:22It's rounded off the whole night pretty well.
15:25So, overall, I think the night's been good.
15:28Let's see just how good.
15:29Scores out of 20, please.
15:31Tonight, we're going to give Zach and Shoelle...
15:3418.
15:35Tonight, the atmosphere and the company were fantastic,
15:38but the food didn't reach our expectations.
15:42This is why we're going to give Zach and Shoelle a 13.
15:45So, Bubbles start the week with a strong 31 out of 40.
15:55It's day two, and over in Middlesbrough,
15:57Alex and Alice from Veg are banking on plant power
16:00to pump up their points.
16:01I'm feeling the competition.
16:03I think they set the bar quite high.
16:05I'm definitely excited to get this underway
16:07and hopefully give them a night to remember.
16:10I'm looking forward to it.
16:11Erm, I do like vegan food and the creativity of vegan food.
16:16But one guest's particular palate
16:18is giving the hosts a cause for concern.
16:20I think Shake might be a little bit picky.
16:24Erm, they were quite critical of the starter last night.
16:28I'm very scared about Alice and Alex's menu
16:30because I don't like vegetables.
16:32Like, yesterday was the first time I tried cucumber, like...
16:36Don't worry, I think you'll be on safer ground
16:38with today's starter.
16:40Pizza Fingers!
16:42I would never expect that from a vegan restaurant.
16:45Pizza Fingers, to be honest.
16:46I've never, ever heard of it.
16:48It seems very underwhelming, Pizza Fingers.
16:51You know, it's what you expect to get, you know,
16:54when we take the kids out.
16:55It's a nostalgic take on something
16:57that all those 90s naughty kids
17:00would have probably had for tea or at school.
17:03Aiming high then,
17:04Alex starts his kids' meal by making a marinara sauce
17:07with passata, tomato puree, herbs and garlic powder.
17:11A quick blitz and it's in to chill.
17:14Next, it's on to the dough.
17:16Definitely doesn't usually do that, but we can fix that.
17:22Hmm.
17:23Oh, excuse you.
17:25They give the deflated dough a good working over.
17:28Do you want to go?
17:29Yeah, because I'm going to pretend it's your face.
17:31Ooh, it's, like, solid.
17:34Dough thoroughly pummeled.
17:35Alex divides it up and bakes.
17:41And it's on to the main.
17:42The American burger.
17:44Including a bun, smashed patty, fried onions, ketchup,
17:48mustard and freckles.
17:50Can you tell us what a freckle is?
17:51I don't know what a freckle is.
17:53I'm going with French pickle.
17:55Sounds the best.
17:56Or fake pickle.
17:57Pickle? Pickle?
17:59Pickle is a prickle?
17:59I don't know.
18:01What's a freckle?
18:02So, you know pickles.
18:03These are fried ones.
18:05Maybe we'll be on firmer ground with a plant-based patty.
18:08Patty's like a burger, isn't it?
18:09It's like beef stuff that you put on the grill and then you smash it.
18:12But it's a vegan one.
18:15So...
18:15I don't...
18:16Hmm.
18:16But you don't like ketchup, so you're stuck.
18:20To make the homemade burgers, Alex combines plant proteins, beetroot juice and oil.
18:25Nice pinky red colour.
18:28After a good fondle, the patties are shaped, ready to be fried this evening.
18:33Finally, it's dessert.
18:34S'mores skillet cookie.
18:36Homemade cookie dough with toasted marshmallows, chocolate sauce and ice cream.
18:40I love this already.
18:42Yes.
18:43S'mores, is that a mushroom?
18:44No.
18:44Ooh la la.
18:46That's what I call a dessert.
18:49Alice combines vegan butter, brown sugar and flour and gives them all a good mix.
18:54The dough is chilled, ready for later.
18:57I do feel there's competition here.
18:59I feel it's something different.
19:02Our food and Shane's side's food might be very similar.
19:06No, I'm just a bit bored.
19:08It is boring.
19:10There's nothing fancy, so...
19:12It's not...
19:14It's just a basic...
19:15It's like going to a kebab shop, innit?
19:17Everything, I think, went to plan and has left us feeling confident for tonight and how the rest of the
19:22service is going to go.
19:23Yeah.
19:24I just hope that we don't mess up in the final stages.
19:27No, I don't think we will.
19:28Fingers crossed.
19:30First in the door are Galaxy defenders Shea and Saeed.
19:37Veg.
19:38Veg.
19:41Know what?
19:42How we doing?
19:42You alright?
19:43How are you?
19:44How we doing you?
19:45Thank you!
19:47Ooh, sweet, get in .
19:49Welcome a veg.
19:50Is that how you pronounce it?
19:52I thought it was a D or any an ad in what it was.
19:55It stands for vegan edge.
19:57Finally, it's Zach and Shuel.
20:00All right, guys. How are you doing?
20:02Oh, wow, beautiful. Oh, man.
20:04All the admirers today. I know, I've been spoilt.
20:07How are you doing, guys? Once I've seen you guys.
20:09Very dapper. Here come the men in black.
20:12Let's say cheers and we'll say cheers to vegetables.
20:15Cheers to vegetables.
20:18Coming up... Somebody graffitied, call the police.
20:20Vegan vandalism. Don't forget, hungry,
20:22we're just going to the toilet and have some plants.
20:25And interesting intonations.
20:27Up there in Scotland is like, it's all the snowing down there.
20:30I don't know how many Scottish people is offended with that accent.
20:39It's night two in the north-east and at veg,
20:41Alex and Alice are hoping their plant-based portions
20:43will pick up the £1,000 prize.
20:46Nice vegetables.
20:48Tonight, we're going to show everyone what vegan food's really about.
20:51So, let's do this.
20:54Whilst this gets ready to be done, Shay and Saeed take a tour of the toilets.
20:58I think somebody graffitied, called the police.
21:02I like this.
21:03Your mums are vegan.
21:05Vegan.
21:06Go vegan! Woo!
21:08Toilets, very funky.
21:09It made me laugh. It was good though.
21:11Yeah, it was very good. Like, going to the toilets, it was fun.
21:13You wouldn't expect that vegan buffet with the flat ones.
21:17Yes, get it!
21:18Well, if we get hungry, we'll just come to the toilet and have some plants.
21:22Hopefully it won't come to that.
21:24In the kitchen, Alex tops his dough with the marinara sauce
21:27and adds a lifetime supply of cheese.
21:29It's literally taken us ages to find the perfect blend of cheeses
21:33that will give us our desired taste.
21:37And how is it?
21:38Ah, it's banging.
21:39You do like that word.
21:41Come on, my fingers.
21:43After a quick grill, they're ready.
21:45Yeah, looking great.
21:46Shall we get them down?
21:47Yeah.
21:47Here's Pizza Fingers.
21:51Hello.
21:52You want to dig in?
21:59So, guys, what do you think?
22:01Cheese.
22:01Nice and method.
22:03I was very surprised when I had a bite, like, that it's not real cheese.
22:08But it was nice. The cheese was, like, you know, sticky.
22:10Yeah, but the cheese was a bit too sticky.
22:12The flavours were really nice.
22:14Really, really nice.
22:14And it was warm.
22:15I hate it. I like hot food.
22:17Look how soft that is, you know.
22:19It's beautiful.
22:20Beautiful.
22:20The texture's good.
22:22The cheese isn't falling off.
22:24It brought back, you know, memories of, you know,
22:27food that you don't eat as often anymore
22:29because it's related to your childhood or growing up.
22:33I had a look around at your place and I went in the loo.
22:36Yes!
22:37And I found some of them, loads of interesting quotes
22:41and writing on them.
22:43When we opened the place, the toilet was like a shell.
22:46We wanted to redo it and make it feel a bit edgy.
22:51Or veggie.
22:53Since we've opened, we've had a lot of people through the doors,
22:56a lot of meat eaters and a lot of people who don't realise it's vegan
23:00and have said some funny things on the way.
23:03One guy screamed across the restaurant saying,
23:06Yeah, why is me chicken brown?
23:08And we're like peppers because it's not chicken, dude.
23:10And then we've got, somebody came in once and said,
23:13I'd rather be a virgin than be vegan.
23:15Probably still was.
23:17If I got this and nobody told me it's vegan,
23:19I wouldn't know it's vegan.
23:20That's really good.
23:21Which is good.
23:22Our whole ethos is to change the perception of what people think
23:27is stereotypically vegan.
23:29The weight of somebody's mind is through their stomach.
23:31Should we get cracking with the next course, Al?
23:33Yeah, sounds good.
23:35Let's go.
23:35Cheers, guys.
23:36That went really, really well.
23:38Really good, yeah.
23:38Yeah, so happy.
23:40I think the lads really enjoyed it.
23:41Yeah.
23:42So much so, they're cleaning the table for you.
23:44So far, so good.
23:45Yeah.
23:46Let's just see what the main's all about.
23:48Yes, let's.
23:49Alice deep-fries the chips,
23:51whilst Alex makes a soda water batter for the frickles.
23:55Straight in, straight in.
23:56Yeah.
23:56In the fryer, yeah.
23:57Pickles dipped, they're added to the fryer
23:59and the onions get a griddling.
24:01Then it's on to the meat-free centrepiece.
24:04They contain our secret ingredient
24:05that makes them just a bit better than everyone else.
24:09Intriguing.
24:10All we're going to do is we're going to top them with some cheese.
24:12We're going to steam it.
24:13And after all that, it's just a case of finishing off with the frickles.
24:17Crunchy, salty, sweet.
24:20The burgers are ready.
24:22The Merkin.
24:24A plant-based patty with onions, cheese, frickles and fries.
24:28Cheers.
24:30Before I dig into this, what is a frickle?
24:34So, a frickle is a deep-fried pickle.
24:37Crab.
24:39A frickle is a pickle.
24:40French pickle.
24:41French pickle.
24:41Yeah, we went with French pickle.
24:45That is a big bite.
24:49What do you reckon, first impressions?
24:52It's got texture, like it's...
24:53I like the crunch to it.
24:54Mm-hm.
24:55But it's just not me.
24:57I don't like sauce, I don't like onions, I don't like veg,
24:59I don't like fruits, I don't like much.
25:01I am such a simple, easy guy, just give me some simple food.
25:06Not a fan, then.
25:07We kind of figured out what Shay's palate is all about.
25:11His palate's about this big.
25:12Oof!
25:13So we kind of expected something vegan would be way off its radar.
25:18I could definitely drop my smash burgers for this, OK?
25:23I really did enjoy it.
25:24I've eaten vegan burgers elsewhere.
25:27It's probably the best one I've had.
25:28Have you always been in the breast industry?
25:30I've had quite a few jobs before this one.
25:33Got an engineering job and then I started in construction.
25:37I learnt loads of new skills.
25:39I started applying them in here.
25:41The bar behind me, all of the corrugated, the electrician,
25:45the wiring, all done by hand.
25:47Do you guys have any previous careers or jobs?
25:50I went to university. I obviously dropped out.
25:53What did you study at uni?
25:54Erm, law.
25:56Thank God you didn't make that.
25:57I'd hate to be your client.
25:59You were in an accident and it wasn't your fault?
26:02Do not ask Shay.
26:05If I was to do a joke, I think I'd be a weatherman.
26:08You know, let's go for Scotland.
26:09Up there in Scotland, it's always snowing down there,
26:12so then we go down Scouse and then...
26:15Give us a bit of Scouse.
26:18I'll do the Scouse one.
26:20That was the worst accent I've ever heard.
26:22I don't think he ever gets those accents,
26:24so I don't know if he was Scottish or Welsh or...
26:27I don't know how many Scottish people he's offended with that accent.
26:31A fair few!
26:32We've got one more course to go.
26:34I hope you've got your dessert bellies ready.
26:36Let's go and get it started.
26:37Yeah.
26:38Two good courses.
26:39I think I've gone down a treat.
26:40Well, time to turn the heat up.
26:44Why? It's not spicy?
26:45No, no, we've got a blowtorch, haven't we?
26:46Oh, right, OK.
26:47Before that, Alice starts by smushing the cookie dough
26:51into the skillets.
26:52She adds a touch of cinnamon and they're in to bake.
26:54Three top, three bottom.
26:55Yeah.
26:58They melt chocolate for the sauce
27:00and remove the gooey cookies from the oven,
27:03ready for a sprinkling of marshmallows,
27:05a light torching and a ball of vegan ice cream.
27:07And the dough's good to go.
27:09S'mores skillet cookie.
27:12Likes it.
27:13There you go, gents.
27:15Hey, so, guys, I know we're all here
27:17you've got to get stuck in.
27:17So, this is our s'mores skillet cookie.
27:20Usually it's a sharer,
27:21so if you don't finish it,
27:22we're not going to be insulted.
27:27So, what does everyone think?
27:29I don't want to, but I'm not...
27:33Was it ice cream?
27:34It doesn't taste like ice cream to me.
27:39It's very sweet.
27:40Yeah.
27:40It's, like, more like sugar than it is ice cream.
27:44If vegan ice cream isn't that tasty,
27:46then don't put it on.
27:47It kind of contaminated the rest of it.
27:48Now I could eat another one.
27:51It's very, very filling.
27:53Yeah.
27:53If you can't finish, just send it this way, yeah?
27:56We planned for our dessert to be our showstopper
27:59and I really think in the end it did.
28:01Yeah, we wanted that one thing just to slap
28:03and I feel like it really, really hit home.
28:07But do your guests agree?
28:08As a vegan restaurant, it kind of opened our eyes
28:13to the potential of vegan food.
28:15The starter and the dessert were very, very good,
28:17but the main cost let them down.
28:19So, for that reason, we're giving Alex and Alice a 15.
28:23Tonight we're going to score Alex and Alice.
28:26Drumroll, please.
28:3017.
28:32Which means Alice and Alex have veged into the lead with 32.
28:41It's the final day and over in Hartipool,
28:44brothers Saeed and Shea of Sheesh Mahal are feeling confident.
28:47Don't believe in competition. We are the competition.
28:50And we are in it to win it.
28:52Yes.
28:53We are the A-team.
28:54They are the B-team.
28:56We had a cracking night.
28:58I think they've definitely got to pull it out of the bag tonight
29:01to beat us.
29:02I think it's going to be very fancy.
29:05Um, some tablecloths.
29:08Tablecloths?
29:09Linen napkins.
29:10La-dee-da!
29:10I feel like they've been dressed smart.
29:14They've taught the talk.
29:15But I think now it's time for them to definitely walk the walk.
29:18Yeah.
29:19And Sheesh Mahal take their first stride with their starter.
29:23Boro Asa.
29:24Tiger prawns with suto mass and a vegan option of samosa charter.
29:28Suto mass means little fish and I'm scared of that.
29:32I don't like little fish.
29:34It's the one starter I didn't want to see.
29:39Bad luck, lads.
29:40Massive prawns are deshelled.
29:42Spices and lemon are added and they'll be cooked fresh later.
29:47On to the vegan option.
29:49The second samosa chart of the week.
29:51We probably know that it's not going to be a cold starter as well
29:54because we know Shea isn't a big fan of that.
29:56So that will be something different as well.
29:58The boys start by filling their pastry triangles
30:01with a potato and spice mixture.
30:03Then sealing and storing ready to deep fry tonight.
30:07Next it's on to the main.
30:09Tinta Adi, marinated rack of lamb with a herb crust
30:12and vegan lamb for Alex and Alice.
30:15Rack of lamb is a difficult dish to cook.
30:18So to cook a rack of lamb and still try and get the Indian flavours,
30:23I'm not sure how they're going to do it.
30:24Well, marinating a rack of lamb in yoghurt and spices
30:27is what they're going for.
30:29Then it's on to the vegan version.
30:30We only learned this last week.
30:35But to be honest, it tastes lovely.
30:37Something at least.
30:39Yeah, what is vegan lamb?
30:41I don't know.
30:41Is it going to be like tofu seasoned to be like lamb?
30:45I don't know, you know.
30:47But I'm not sure how I feel about vegan lamb.
30:51How do you feel about boiled pasta combined with smoked tofu,
30:54garlic and coriander?
30:55It's definitely a new one on me.
30:57Time for a whiz.
31:01And we have some beet juice in here as well.
31:05Get a big machine, eh?
31:07Yeah, we'll get a big one.
31:08A big machine, eh?
31:08Time to make the big one.
31:11Blimey, that is a big one.
31:14Whoa, whoa, whoa, whoa, whoa, whoa.
31:17Claim pasta.
31:19Already, already, let's go.
31:22Oh, I'm a mess.
31:27A smell of tofu.
31:29And pasta, presumably.
31:31The mushy mix gets a shape.
31:33Vegan lamb.
31:34It actually looks like lamb, right?
31:36Like, it's got that resemblance.
31:39Has it, though?
31:41Lamb done for now.
31:42It's into chill, ready for tonight.
31:46And it's time for their finale.
31:48Gulab jamun with homemade pistachio ice cream.
31:53Do you know what it is?
31:54I have no idea what it is and I've never had it.
31:56Me neither.
31:57So, I don't know what to expect.
31:59It's very similar to an English doughnut.
32:02Ooh.
32:03Yeah, and you like doughnuts.
32:04Sorry, yeah, when they said doughnut, I got distracted.
32:06Said starts the dessert by making a sugar syrup,
32:09which is left to boil with a mix of spices.
32:12The smell is fantastic.
32:13Then Shea tears bread for the Gulab balls.
32:16Faster, faster, faster, faster, faster, faster.
32:18And combines it with coconut milk.
32:20Me arms are killing me.
32:21But I go to the gym like...
32:24Balls shaped.
32:25Don't stop.
32:26They're fried and added to the sugar syrup.
32:28Ice cream next.
32:29Homemade ice cream, you need a lot of skill.
32:32I'm not saying that Shea and Said don't have skill.
32:36I feel that they...
32:37He is saying they don't have the skill for it.
32:39Yeah, I'm trying to be nice.
32:39You're not trying very hard.
32:41They combine pistachios with cream ready to go into their ice cream maker.
32:49If Shea can put it together...
32:52I've lost a little thing to mix the ice cream.
32:55So what are we going to do?
32:56And we'll make plan B, which is whisk it, put it in the freezer,
33:01hope it sets...
33:02Good plan.
33:03Whisk.
33:07Looks like mushy peas.
33:09Mmm, yummy.
33:10Finally, it goes into freeze with any luck.
33:15Let's go.
33:16We're done.
33:16Looking forward to this night is the entertainment, the company.
33:22I am disappointed with the menu because it's predictable.
33:26And something that's predictable isn't exciting.
33:30Final night, hopefully a lot of good laughter, good crack and just...
33:35I'm very optimistic about their menu.
33:38I'm optimistic but a little bit nervous.
33:40Check myself out.
33:42Right, are you ready?
33:43I'm all ready.
33:44Looking suave.
33:45Let's go.
33:47First in Tashish Mahal are Alex and Alice.
33:50Ooh, looking fancy.
33:51Love this.
33:52Let's go.
33:53Hi, nice to see you.
33:55Nice to see you again.
33:56Thank you very much.
33:57Thank you very much.
33:58There you go.
33:59Very nice.
34:00This is beautiful, this.
34:05Finally, it's Zac and Shuel.
34:09Don't you look zapper today, lad!
34:11You look like you're both about to get married.
34:15How good did you do this?
34:17Maybe you never know.
34:19Drink for you, sir.
34:21Very bougie.
34:22Well, we like bougie.
34:24Cheers.
34:24Good luck.
34:25Good luck.
34:27The winners are here.
34:30Coming up, rife relations.
34:33There's that.
34:34Three brother-in-laws working there.
34:36We might just have to borrow their whole family for our Saturday night shift.
34:39And the winners are revealed.
34:41Whoa!
34:51It's night three of our pros cook-off in the North East.
34:54Cheers.
34:54Good luck, guys.
34:55Where Shay and Saeed of Sheesh Mahal are hoping to bag the big bucks with their traditional Indian cuisine.
35:02And there's a surprise in store.
35:04I've got some outfits for you guys, so we might have to change.
35:09Definitely be more boots.
35:10I think I'll be like that.
35:14Right, guys.
35:15Here we go.
35:16Here we go.
35:17Erm...
35:18Please tell me show L's in pink.
35:19The pink.
35:20Because it'll go with your eyes.
35:22And I...
35:22Erm, for you, sure.
35:24I've got you a nice grey one.
35:25For you, Alex.
35:27Yeah.
35:27Vegan.
35:29Is this extra large?
35:30You've got the vegances a little bit bigger.
35:31Will it fit me?
35:32It will fit you.
35:33I'm not sure it will.
35:36Oh, sorry.
35:36Alice is...
35:37Breathe in, fella!
35:38Pull!
35:39Come on!
35:41I think mine was a bit restrictive.
35:44Yeah.
35:44Bit tight.
35:46That might be the only way to get out of it.
35:48It started with quite high.
35:50We're going to keep on going.
35:51That's what we want to do.
35:52It can only get higher.
35:53It will not come down.
35:55It won't get anywhere unless you start some actual cooking.
35:58With Said on sauce duty, Shea pops the king prawns into their clay oven.
36:03It's hot in the air, chef!
36:05Once cooked, the seafood goes into the fishy masala sauce,
36:08and the vegan starter is finished off by frying the samosas.
36:11Food plated.
36:14It's ready to go!
36:16Boro Esa!
36:17With warm samosa chard for Alice and Alex.
36:21Enjoy.
36:31What do you think of the starter?
36:34Well presented.
36:35A healthy portion.
36:36Two large king prawns.
36:37For me, it was, you know, the fish and the fish.
36:40So, for me, it didn't quite work.
36:43Alex and Alex, what do you think?
36:45I think, um, the balance of spice is very nice.
36:48I like the tamarind on the outside, I'm guessing.
36:51It's quite sweet.
36:52Guys, is it hot or is it cold?
36:54What would you prefer?
36:56It is hot, but...
36:59I don't think I really prefer one or the other.
37:01I'm from the north.
37:02We'll take at any temperature.
37:04I thought that was a rumour.
37:06Obviously, our style is better,
37:08but you couldn't say that in front of all of us, could he?
37:10The servers, they all look very, very familiar
37:12in the sense that they look like family.
37:14Are they family?
37:15Um, yes, they are family.
37:17Three big sisters.
37:18There we go.
37:19That's a big sister.
37:20We keep big sister sweet then.
37:21One, two.
37:23One, two.
37:24Number three?
37:25Here.
37:25Yeah, the sisters, they kept popping up everywhere.
37:28Yeah, they were very efficient.
37:30We might just have to borrow their whole family
37:32for our Saturday night shift.
37:34And number five?
37:35Number five is there.
37:36Shall I give him a wave?
37:38That's number five for you?
37:39Three brothers and lads working there.
37:41There's Dad.
37:42He didn't wave.
37:44Hiya, Dad!
37:45You OK, everybody?
37:47You all right?
37:47Thank you very much.
37:48Thank you very much.
37:50We're working with just about your whole family here.
37:52Yes.
37:53Arguments?
37:54Any problems?
37:55Or have you got a system sorted?
37:57We do have arguments.
37:59Yeah, work is work, isn't it?
38:01At the end of the day, there is going to be disagreements
38:03and arguments in work because you want the best for everything.
38:05Keep whatever happens in work out work and the rest goes out the window.
38:10I'm surprised that they got literally everybody in their family in there
38:14working together without killing each other.
38:16So that's super impressive.
38:19Hope you enjoyed your starters.
38:20I'll call sister number five to clean the tables.
38:23Sister five, come on.
38:25Don't get your sisters to come and clear up.
38:27You can clear up yourself.
38:27It's easy, isn't it?
38:28No, no, no.
38:29You can do it.
38:29You can do it himself.
38:31It looked the part.
38:32It tasted good.
38:33So, yeah.
38:34We're there.
38:35Vegan lamb is a risk, but I think it's a risk worth taking
38:37and we're going to pull it off.
38:39That's the spirit, gents.
38:41First up, the real rack of lamb which goes in to cook.
38:44Next, the risky vegan version.
38:47They fry off their tofu rack, add the crust to both options,
38:52then it's back in the oven.
38:53Voila!
38:54Eh-hey!
38:56Don't worry, Shay, only the sauces and rice to go.
39:00Shall I put some food colouring in a yes or no?
39:02Where?
39:02In the rice, to make a bit of colouring.
39:08Rack's ready.
39:10Baby, please give me some rack of lamb.
39:12Excuse me, chef.
39:14A final flurry, and it's ready to serve.
39:18It's hot on.
39:18Service!
39:20There you have it.
39:22Tintaradi, vegan lamb, and a change of clothes for the guest.
39:26Thank you very much.
39:27Thank you very much.
39:28It really does look beautiful.
39:38How's a vegan one?
39:39Quite a strong taste of tofu.
39:41OK.
39:42So...
39:42Because it was smoked tofu I used.
39:45Yeah.
39:46To get that flavour.
39:47Yeah.
39:47The vegan lamb, not my favourite thing I've ever had.
39:51Sadly, the worries were confirmed.
39:54Honestly, hands down, take it from me.
39:57It's taken years to get somewhere with a meat alternative and stuff like that.
40:04I'm pretty happy with how it turned out.
40:07For a second attempt, it's very good.
40:10We will try and give it another go.
40:12You might.
40:13Don't look at me.
40:13Go on.
40:14I'm sweating.
40:15I'm on fire.
40:15I am, but I'll tell you one thing.
40:17Perfectly spiced.
40:18A lot of flavour.
40:20The only thing I have a pet peeve about the rice, I just don't like food colouring.
40:25Artificial colouring, green, red, yellow, pink, blue.
40:28It just put me off straight away.
40:30We're all very competitive, I believe.
40:33Otherwise, we wouldn't be here, I guess.
40:34I'd do a lot just to win.
40:36In school, like, going up for, like, student council.
40:39You know when you have to do, like, ticky boxes on the names and doing the school halls?
40:43I just got a handful, ticked my name, put it in the box and just walked off.
40:46And obviously I won because I cheated.
40:50Very high-level corruption, that is.
40:51And what about you, though?
40:52We used to play poker and a group of friends, my brother there,
40:56and we played in competitions.
40:58And when it's a table, you self-deal.
41:01So I went out of the game, but I needed to make sure my brother here wins.
41:06So I fixed the next card that comes out, so he gets his flush.
41:12Who are the people that we've sat and had dinner with?
41:15I know.
41:16Yeah?
41:16Election riggers, poker faces.
41:19Never would have thought.
41:21Now I'm nervous to get my scars now.
41:23I think they might have rinsed us.
41:25We've pushed our boundaries.
41:27We just miscalculated the execution it would take to get there.
41:31Onwards and upwards.
41:32Most worried about ice cream.
41:34I'm worried it's not set.
41:36Oh, best check, I think.
41:41Ice cream soup, anyone?
41:44OK.
41:45Nothing we can do now.
41:46Ooh la la.
41:47Don't they look good?
41:48Thank heavens for that.
41:50The gulab jammons are placed on a bed of pistachio crumbs, followed by some shop-bought back-up ice cream.
41:56A garnishing of gold and it's done.
41:58Gulab jammon with vanilla ice cream.
42:02Thank you, chef.
42:03OK, so this is our traditional gulab jammon.
42:05It's fried dumplings with sugar syrup.
42:09And the ice cream.
42:10And the ice cream is vegan as well.
42:11But we didn't make that, so...
42:13That was homemade ice cream.
42:14Yours is not.
42:16Unfortunately, we had a disaster.
42:19We tried to make a pistachio ice cream.
42:21It didn't set.
42:22So we had to go with an alternative of it's a short-bought ice cream.
42:26I was looking forward to some homemade pistachio ice cream.
42:29It was a disappointment.
42:34I can't break it.
42:35You have to go on the bottom.
42:37Hey!
42:39It's amazing.
42:40I can't even like...
42:40It's not like it's something I've ever had before.
42:43And it's vegan gold.
42:44Hey!
42:45Who knew that?
42:48Honestly, I really enjoyed dessert.
42:50I definitely, definitely, definitely will ask for that recipe.
42:55And not the vegan lamb one.
42:57What a surprise.
42:58You didn't get the ice cream right?
43:00You got that so right.
43:01You got the gulab jammin'.
43:03Bang on.
43:04It's banging.
43:05It's banging.
43:06Banging.
43:07Universal adjective.
43:09It's the only adjective I know.
43:11We gave them a good time.
43:12We were entertaining.
43:13We had a bit of banter, jokes.
43:15So, yeah, I think it's been a perfect night all in all.
43:17But has it been a winning night?
43:19Shay and Saeed need 33 or more to take the £1,000.
43:24Brit entertainment.
43:25Good banter.
43:27Vegan lamb.
43:28Bit of a no-go.
43:30Saw.
43:30Tonight, we're giving Shay and Saeed 15.
43:34The dessert was the real star of the show.
43:36But for the remainder of the menu, the ambition was there,
43:39but not the execution.
43:40So, for that reason, we're scoring Shay and Saeed.
43:44Whoa there!
43:45Let's all find out who's won together, shall we?
43:48Here we go!
43:50Hooray!
43:54I went to the bank.
43:55Whoa!
43:59Right, are you ready?
44:01Ready!
44:03In third place, we have...
44:08Shish Mahal!
44:10Zach and Shuel scored 15, giving the host 30.
44:14In second place, we have...
44:18The first place.
44:20That means...
44:21Bench, our first place!
44:24Yay!
44:29Good.
44:29Good.
44:30Good.
44:31Good, but...
44:31We had an amazing experience.
44:33Good fun.
44:34We made amazing friends, new friends.
44:36And we'll be seeing them again soon.
44:38Yay!
44:41We're really happy with second place.
44:43We didn't want to come last.
44:44So, yeah.
44:45We've got...
44:46We've got something.
44:47And, yeah, it's all good.
44:48Big as a Muslim!
44:50We won.
44:51We won.
44:52We won.
44:54What is going on?
44:56I'm gonna be around my vegetables.
44:59I'm gonna chow down my vegetables.
45:02I love you most of all.
45:08My favorite vegetable.
45:12If you brought a big brown bag of them home,
45:18I'd jump up and down and hope you'd toss me a carrot.
45:24I'm gonna...
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