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00:00Service, please!
00:02Take three restaurants...
00:04Yes!
00:05..with years of professional experience...
00:07I think it looks good.
00:09They're so nice.
00:10..ask each to cook three courses...
00:13The fish is really soft and just melts in your mouth.
00:16..and get them to score in secret.
00:18Go!
00:18..on today's show...
00:20Archi, archi, archi!
00:21Archi!
00:24..monstrous mollusks.
00:25I just can't do corkals.
00:26It's a risk you take. Yeah.
00:28I won't cry about it now. I'll get over it soon enough.
00:31Candid conversations.
00:32Might be young, but the knives are out.
00:34Oh, meow!
00:37Jasmine's a feisty one.
00:38She's going to be hard to impress tomorrow for certain.
00:42And daring disclosures.
00:44Get them out!
00:44Get them out!
00:46Yay!
00:47Come out!
00:49Oh!
00:50That was disgusting.
00:54Here's six cook fancy nosh for a tray of dosh.
00:58Oh!
00:59Oh, yes!
01:00Ha-ha-ha!
01:07Today's professional competition comes from Swansea,
01:10and it was the Welsh who first put beer into tins.
01:13Very canny.
01:16And, hoping to bring some cheer to proceedings,
01:19a childhood mate's Ash and Suge,
01:20for whom life's a beach at seafront restaurant Adelina's.
01:24Whoa!
01:25We are good together.
01:27If I shout at him, he gets it.
01:29If he shout at me, I get it.
01:31Everything has to be spot on, and only then I will let it go out.
01:36We stand out.
01:37I think our food speaks for itself.
01:39It tastes as good as it looks.
01:42It's not just curry on the plate.
01:44It's quality on the plate, really.
01:47I think definitely this is the winning menu.
01:50Our food is going to be amazing.
01:53And they're kicking off with dessert.
01:55Caramel biscuit cheesecake.
01:57Interesting.
01:58It's an Indian restaurant, but we've kind of put a twist to it.
02:02This is modern Indian fusion.
02:05The cheesecake, it's very smooth and silky.
02:08It melts in your mouth.
02:09It melts in your mouth.
02:10Oh, my worst nightmare.
02:14Not exactly a great start.
02:17Meet our next restauranteurs, Chef Jazz and manager Brittany
02:20from Juniper Place.
02:22We are going to win, aren't we?
02:24Confident.
02:25We've got to back ourselves.
02:27Fighting talk.
02:29Carrot and coriander.
02:30That's my girl.
02:31Looks like a match made in heaven.
02:33So has it always been BFs forever?
02:35Me and Brittany met maybe a little bit head on, I feel,
02:40because it was kind of back of host, front of house.
02:45Right way.
02:46Yeah, exactly.
02:47Service, please.
02:49Ladies, I've got the pancake special.
02:51Love. Thank you.
02:52You're welcome. Enjoy.
02:55Both of us being young and growing with ongoing food trends and stuff,
02:59it's just nice to elevate our skills and hopefully show that to others.
03:04Over at Adelina's, Ash mixes butter and biscuits for his base.
03:08I think that's flat enough.
03:10What's your record, Serge?
03:11Yeah, that's perfect.
03:13Love cheesecake.
03:13Can't go wrong with the cheesecake.
03:14Love caramel.
03:16Meet our final restauranteurs, brothers-in-law Matthew and Nathan,
03:19who enjoy some family-run fun at the Dillwin Arms.
03:22I think we've got a really good relationship.
03:24Lots of banter.
03:27We wouldn't fall out, anyway.
03:29We don't fall out, anyway.
03:30I have the last word and then he listens most of the time, so...
03:35Oh!
03:36Yeah!
03:38My strong point is definitely face-to-face with customers.
03:42With regards to the food, I leave it all to Matthew.
03:46Thank you very much.
03:48It's wholesome food, it's good food.
03:51Dillwin Arms is definitely home from home for the staff and for our customers.
03:55Sounds lovely!
03:57How's that cheesecake coming along, Suj?
03:59As long as it looks good, it'll taste good.
04:02Well, that's simply not true.
04:04They've got to really impress me with that one, but we'll see.
04:08In goes the mixture and it's time for the topping.
04:11Go on, Ash, you can do it.
04:13Dessert done.
04:14Wow!
04:16What do you reckon, Suj?
04:18It looks good.
04:20Hopefully it sets in time.
04:22That's the only thing I'm worried about.
04:23If it doesn't set in time...
04:25It would be quite too soft.
04:27On to the main.
04:29Lamb chopped silsilla
04:30and some undrimacki with pilau rice and garlic naan.
04:35I'm excited to try something new in an Indian restaurant.
04:38Yeah, definitely.
04:39Because it's something I've had before and I love Indian food.
04:42Yeah.
04:43I love Indian food!
04:47Oh, my gosh.
04:50And so far it's a marvellous mingling of ingredients.
04:53Plenty of meat.
04:54Plenty of meat.
04:55Meat is good.
04:57They throw in garlic and ginger, mixed spice, garam masala and tikka paste.
05:03There's no weight or no measurement, so it's by sight.
05:06So you could say a secret, cos I can't even tell you how much I put in.
05:09I just judge it by looking at it, so...
05:11Then Ash gives it some elbow grease.
05:13Just gonna get stuck in now.
05:15He's left me to do all the dirty work.
05:18At least you got gloves on.
05:19They'll leave it to marinate before it's turning the tandoor tonight.
05:23I don't know what a samandrumacci is.
05:27No.
05:28It's fish curry!
05:30It's officially the best fish dish in Swansea, I would say.
05:34Yeah, very good.
05:35And I imagine it's fairly sophisticated.
05:37We keep this quite simple, cos we want the flavour of the fish to come out more.
05:41All right.
05:41It'll be pan-fried tonight with a coconut sauce and served with a fresh naan.
05:46Next up, the starter, samosa chat.
05:50I do like samosas.
05:51Mmm.
05:52Why are you whispering?
05:54I think it's a winning dish cos it's so flavoursome.
05:58You've got the vegetables, you've got the chickpeas,
06:00and it's just based on the flavour in your mouth.
06:02I love a chat, so...
06:04Jolly good.
06:05I love a samosa.
06:07Go off each.
06:08So we have the chickpeas,
06:10we have the diced onions and peppers,
06:13we have the coriander,
06:15pomegranate goes in it as well.
06:17Prep done, they'll put it all together later
06:19and fry their samosas for service.
06:22You got this, yeah?
06:23Yeah, we got this.
06:23I'm looking forward to having this food.
06:25It looks delicious.
06:26That'll fill you belly.
06:27That will fill you belly.
06:29First to arrive, a jazz and Brit.
06:32Hello.
06:33Hi.
06:34How are you?
06:35Nice to meet you.
06:37That looks really nice and colourful.
06:40Oh, that's really nice.
06:41That's going to be gone in like two sips now.
06:43Sip, sip, hooray!
06:45They seem like nice girls.
06:47I think Britney might have something to say.
06:49Jasmine, I reckon, she's a secret weapon.
06:51She's quite quiet,
06:52but they say watch out for quiet people, so...
06:56Next up, it's the Dilwin arms duo.
06:59Hello.
07:00Hello.
07:01Nice to meet you.
07:02Nice to meet you.
07:08They're going to be like Dick and Dom.
07:10They are like two peas in a pod.
07:11Yeah, we're Ant and Dec and they're Dick and Dom.
07:15Welcome to Adelina's, guys,
07:16and here's to a good night.
07:18Cheers.
07:19Cheers.
07:21Coming up, sassy sous chefs.
07:24And we've got to use cocktails
07:25because Matthew hasn't got any muscles.
07:28And comprehensive commentary.
07:30I like it, but I think if it was a bit more spicier,
07:33I probably couldn't have eaten it.
07:35My mouth is tingling.
07:37That Britney loves a chaff.
07:38She doesn't stop talking.
07:47It's night one of our professionals competition in Swansea.
07:50Cheers.
07:52And at Adelina's,
07:54chefs Suj and Ash are hoping to excite their cooking comrades
07:57and claim the £1,000 prize.
08:02I think they're going to like our starter.
08:05What's not tonight?
08:06Let's keep going.
08:08Ash submerges his samosas
08:10while Suj gets his chickpeas on the go.
08:13Everything all right?
08:14I hate waiting.
08:16Oh, give your chickpeas a chance.
08:19I hope our samosa chat will get them chatty.
08:22All right, that's enough of that.
08:23They load up their plates with the chickpeas
08:25and top them with the veggie parcels.
08:27There we go.
08:28Service, please.
08:30And there it is,
08:31samosa chat with coriander sauce and pomegranate.
08:35Yeah.
08:36Looks so colourful.
08:38Shall we dig in?
08:39Yeah.
08:45I'm loving the pomegranates and giving a real burst of flavour.
08:49Nice set of spice in there as well.
08:51It's really nice.
08:52All the flavours complemented each other.
08:54It was lovely.
08:54It was big and filling.
08:56So...
08:57But it was nice.
08:58I enjoyed it.
08:58I like it.
08:59But I think if it was a bit more spicier, I probably couldn't have eaten it.
09:03Right.
09:03But I'm enjoying it.
09:05I am enjoying it.
09:06Yeah.
09:06I didn't put no chilli in there, so I don't know what they felt in their mouth.
09:11A bit spicy for me.
09:13Yeah.
09:13But not too spicy that I couldn't eat it.
09:15Yeah.
09:15Yeah.
09:15You're not...
09:16Add my spice every.
09:19Personally, too much chickpeas for me.
09:21As nice as it is, there is a lot of chickpeas.
09:24My mouth is tingling.
09:26I really enjoyed the samosa chat.
09:28It's a good name, cos that Brittany loves the chat as well.
09:31She doesn't stop talking.
09:34How did you two get on with it?
09:35We kind of grew up together.
09:37Primary school, went to high school together.
09:39And then I was on the phone and you were like,
09:41you have to come and work here.
09:44So, with you two being as close as you are,
09:46do you bicker quite a lot?
09:48So, I can pick up before he gets annoyed
09:50and he can pick up when I get annoyed.
09:52Did you ever plan when you were younger, like, working together?
09:55Well, Sujan, he's more of an artist.
10:00Yeah?
10:00Yeah, he used to draw a lot.
10:02Man of many talents, Suj.
10:03Master of none.
10:05From the word go today, everyone's got on really well.
10:08There's been not one awkward silence.
10:11I've been quite confident they did finish 50%,
10:14so it's a good sign.
10:17Staff are done.
10:17Suj skewers his chops and shoves them in the tanned orb.
10:20Our main course is the one.
10:22It's a winner, winner, winner.
10:23Lamb for dinner.
10:25Next, he throws in onions, spices and a spoonful of gravy
10:28to get his sauce sizzling.
10:30I'm in my element here.
10:32Thank you, nature.
10:33Suj pan-fries the sea bass
10:35and adds coconut milk to the curry sauce.
10:38So, I make it taste good.
10:39Ash is going to do the garnish and make it lots of good.
10:42So, teamwork and teamwork.
10:44Finally, the naan goes in to bake
10:46and the chops are stirred into the sauce.
10:48So, can you see the colour changing now?
10:53There it is.
10:54Lamb chopped silsilla and some undrimacki
10:57with pilau rice and a garlic naan.
11:01Oh, it is big.
11:04Oh, you guys enjoy?
11:08Lovely. I love the lamb.
11:09I'm not too sure on the fish, but there's nothing wrong with it.
11:13It's just the taste, yeah.
11:15Wasn't expecting a fish, so it's a nice surprise.
11:19I've had a king prawn curry, which is not the same, but...
11:23But what?
11:24No, I haven't had a fish curry.
11:27Definitely not a salmon.
11:29Salmon?
11:29But I enjoyed it.
11:31I don't think it's sent to sea bass.
11:33Sea.
11:34I think it's lovely.
11:36And the fish is really soft and just melts in your mouth, so...
11:40I think fish, like, with the sauce and stuff, maybe it was just...
11:44I don't know, like, too many confusing flavours for me,
11:47but the lamb is beautiful, I must say.
11:50I'm really enjoying it.
11:51There's a bit too much crust for me.
11:53Other than that, I'm enjoying myself.
11:56Oh, my gosh, that lamb.
11:58I'll be dreaming about it.
11:59That bar is set now.
12:01And it's high.
12:03I think we've got some work to do.
12:05Definitely have some work to do.
12:07What were your dreams when you were younger?
12:09I don't know if you can tell, because it's just night one,
12:12but I'm quite dramatic.
12:14You're probably too.
12:15Yeah, as a child, I was always, you know, like,
12:18round the house doing shows for my mum and dad,
12:21so I always thought I was going to be an actress.
12:23Are we going to have a show?
12:24No.
12:25No, no, no, no.
12:26I think she likes to be in the spotlight.
12:28Yeah, she's very bubbly.
12:29But she's got a character to be in the spotlight.
12:31She's fantastic.
12:32She's really fun.
12:33She'd be in great laugh tonight.
12:35So, the restaurant's called Adelina's.
12:37Is that named after anyone?
12:38Adelina's comes from an opera singer.
12:41She's a famous Welsh opera singer.
12:43So, they might be named after your nan or something.
12:47Oh, he's pleased with that one.
12:50They give off, like, older brother vibes.
12:53Yeah, definitely.
12:54Like, with the dad jokes landing and stuff.
12:56I think the boys liked it the best,
12:58because their pay was pretty much...
13:00Overall, everyone did it.
13:02Time for dessert.
13:05I think it looks good.
13:07And the moment of truth.
13:10So, do you want to help me?
13:12Yeah.
13:14It doesn't look like it.
13:16It'll be all right.
13:18Is it meant to do that?
13:20Oh, no.
13:22What do you reckon?
13:24It needed a bit more time to set up.
13:27Get the sea bass thing.
13:28The sea bass thing?
13:29Oh, a fish slice.
13:31Stop.
13:32Steady.
13:35That's dessert done.
13:36So, it'll have to do...
13:38What he said.
13:40Caramel biscuit cheesecake.
13:41Well, the top part, anyway.
13:44OK, Brittany.
13:45That's yours.
13:46Oh, my God.
13:47The size of this cheesecake, lads.
13:50I'm going to need a doggy pod.
13:52Oh, my goodness.
13:55Put it down with a bit more time to set.
13:57But that's the taste spot on.
13:59It's lovely.
14:01Is there a reason why there's no bass?
14:03Couldn't get it up.
14:04Oh, is it?
14:05Oh, is it?
14:06I do have half a bass.
14:08Oh, you do it?
14:09Oh, yeah, yeah.
14:10Sorry.
14:12I didn't even notice I didn't have a bass.
14:14It tastes lovely, though.
14:16I was hoping for something to complement the main and the starters.
14:20I think for something as simple as a cheesecake, I think it could have been done better.
14:25It does taste so nice, but it's so sweet.
14:27I couldn't eat all of that.
14:29It's so sickly, but, like, in a good way.
14:33Cheesecake for dessert, it is one of my pet hates.
14:36It's just not for me, but it does taste good.
14:40I think it's a mixed positive, so I'm happy with that.
14:47Desmond looks like, you know, the younger chef on the table.
14:50Yeah, I think as a young female chef, I have a lot to learn,
14:54but I also have a lot to show, so don't get it twisted.
14:57I might be young, but the knives are out.
14:59Oh, meow.
15:01Jasmine's a feisty one.
15:03She's going to be hard to impress tomorrow for certain.
15:06I expected it from Jasmine.
15:07I was saying earlier, like, no, she's got something about it.
15:10She's going to come out.
15:12Well, I said at the start I'd like to leave with a full belly.
15:16I've had all three courses.
15:18So you've done well, boys.
15:19I do apologise, lads.
15:20I don't think I'll have room for yours tomorrow.
15:24I think the whole evening's gone well.
15:26There's one in the back.
15:28There you go.
15:29Scores, please!
15:30I loved the lamb.
15:31But the dessert kind of let it down.
15:33It really did.
15:34So for that reason we're going to give Suj and Ash a 14.
15:39The starter for me was off the chart.
15:41The lamb was a delight.
15:43But the cookie crumbled on the dessert.
15:46So for that reason we're scoring Ash and Suj a 16.
15:50Adding up to a 30-point start for Adelina's.
15:58It's day two in Swansea where Matthew and Nathan from the Dylwyn Arms
16:02are hoping to outcook the competition.
16:05Our night's going to be better because we're backing our own food.
16:08We've got something different to last night.
16:11Yeah, we're confident with our food. Our choices.
16:13Sounds promising.
16:15First up, the starter.
16:16Cockles in a lava bread, bacon, garlic and leek sauce.
16:19How wonderfully Welsh.
16:23I'm not a fan of cockles or lava bread.
16:29Cockles and lava bread are a certain taste.
16:31Some people might not like them, but I think they'll enjoy to try them.
16:37Care to enlighten us about the lava bread?
16:39The lava bread is a seaweed which is washed and boiled down
16:43and then minced into lava bread.
16:45I'll be honest, I've never tasted lava bread.
16:49I know.
16:50OK.
16:51I've never tasted lava bread, so that would be...
16:53Are you actually Welsh?
16:55Still feeling positive?
16:56It's a popular dish.
16:58We want to stick with being Welsh.
16:59So that's what we're serving tonight.
17:02And we've got to use cockles because Matthew hasn't got any muscles.
17:07You wouldn't want to go kissing anyone after having that.
17:10The only thing I'm kissing after my starter is my mane.
17:14What's a plumber's favourite vegetable, man?
17:16Not sure.
17:17Leek.
17:18Oh, good heavens.
17:19He'll add all his ingredients to cream tonight
17:22and serve on homemade, Melba-ish toast.
17:28Next up, dessert.
17:29White chocolate taut with raspberry coulis.
17:33It sounds nice.
17:34Sounds very nice.
17:35White chocolate.
17:36I'm very happy with this dessert.
17:39Very happy.
17:40Nathan does his bit by breaking up chocolate
17:43under his brother-in-law's eagle eye.
17:45It's chef and it's easy, man.
17:48Well, he's doing it bloody wrong.
17:49Do you know, right?
17:50I could be the best chocolate breaker in the world
17:52and he still criticises me, so...
17:54Matthew melts the chocolate and adds whipped cream.
17:58How's it going, chef?
17:59My arm's going a bit dead.
18:01Well, he did say you didn't have any muscles.
18:04Nathan tops the biscuit base and leaves it to set.
18:09Finally, the main.
18:10Homemade chilli with rice, tortilla chips and proper chips.
18:14It doesn't really marriage with the starter, though, do you?
18:17You've got, like, a proper Welsh starter
18:20and then all of a sudden you go into, like...
18:22Is it Mexico with the chilli and tortilla chips?
18:24Mmm.
18:25It sounds good.
18:26I'm looking forward to the main.
18:28Matthew chops peppers, tomatoes and onions.
18:31I know, it's an emotional business.
18:33Then calls in reinforcements.
18:35Nathan!
18:36I've got a job for you.
18:37Is chilli con carne on me spicy?
18:40It can be something else, I guess.
18:42Oh, God, but...
18:43Hardly, hardly.
18:44Hardly.
18:44You'll be fine.
18:45Nathan gives the paste a taste.
18:48That's perfect for what we're looking for.
18:50I think it's a winner.
18:51It's not too spicy, so...
18:52Yeah.
18:53Brittany will be happy.
18:54Keep it mild.
18:55Keep it mild.
18:56Keep Brittany on side.
18:58Time for Nathan to receive instruction
19:00in the ancient art of chilli con carne concoction.
19:03Come over here, kids.
19:04I'm going to learn you something.
19:07You never know.
19:08You might have to cook for 20 guys someday.
19:10Rugby team plus subs.
19:11See?
19:14And you throw in some garlic.
19:16Which goes in with the meaty mixture.
19:18And you bring it to the boil.
19:21Impressed, Nathan!
19:22Aha!
19:23Aha!
19:24Aha!
19:24That's right.
19:25They're like a pirate.
19:28Main's done.
19:29There's just time for a Dillwyn debrief
19:31before the guests arrive.
19:32I think everything's come together nice.
19:35Couldn't have done it without me.
19:36No, no, no.
19:38Couldn't have done it without you a bit.
19:42First in Arash and Suj.
19:45Matthew, Nathan.
19:46How are we?
19:46Good to see you again.
19:48You OK?
19:48Good to see you, Suj, OK?
19:50I'm all right.
19:50Good.
19:51Right.
19:51Here we go, boys.
19:52We have a non-alcoholic sex on the beach for you.
19:56Ash?
19:57Oh, thank you.
19:58And Suj.
20:00OK.
20:00Welcome to the Dillwyn, lads.
20:03And here come Brittany and Jers.
20:06Hi, guys.
20:06Hi.
20:07How are you?
20:08How are you?
20:09Welcome.
20:10Thank you so much.
20:12No problem, Jers.
20:13How's the day been?
20:14I've chipped in a bit with the desserts today.
20:16Have you?
20:17Yes, I have.
20:18Broke with chocolate.
20:18You'll have to get a set of chef whites now.
20:21I wouldn't stretch that far.
20:23This is stretching enough.
20:27Cheers to a good night.
20:29Cheers, all.
20:32Whoopsie.
20:32Spillage is like edge.
20:34Oh, no thanks.
20:35Coming up.
20:38Luscious lingo.
20:39I can count up to three.
20:42In dietary.
20:43Yay.
20:44The problem.
20:45By the back, so.
20:48And eccentric exposures.
20:50I'm just thinking about my sister's face when she's watching this.
20:54I have not laughed like that in so long.
20:57My cheeks actually hurt.
21:05It's night two of the competition in Swansea.
21:08Cheers.
21:10Where brothers-in-law Nathan and Matthew are hosting two other duos at their pub restaurant,
21:14the Dilwin Arms.
21:17We're well prepared for tonight, let's hope we smash it.
21:20Right, in goes the bread for Melba Toast.
21:23I'll do the cooking, you go host.
21:25Leave the jokes to me.
21:27No jokes.
21:29Matthew sizzles bacon, leeks and cockles in a pan
21:32before adding homemade garlic butter and cream
21:35and the famous Welsh seaweed.
21:38This little alber bread comes in the paste
21:40and then we put it into our sauce.
21:42Okay, got it.
21:43How's it going, Matt?
21:44Not too bad, mate, not too bad.
21:46Yeah, good to go.
21:47Yeah, nearly there.
21:48Great, cos it's showtime.
21:55I stick to being the clown and not the juggler.
21:58For the best, I'd say.
22:00My contribution to the daily cooking is sprinkling the parsley.
22:05It's not the same without that.
22:08It's good to go.
22:09Cockles in a lava bread, bacon and garlic sauce on Melba Toast with parsley on top.
22:14And a halal version for sooj and ash.
22:18There we go, ladies first.
22:23Dig in and enjoy.
22:30Ash, I can see you're struggling now.
22:31Everything all right?
22:34I'm going to be totally honest with you.
22:36Go on.
22:36The bread and the sauce is fine.
22:39It's lovely.
22:39But I just can't do cockles.
22:42When I seen it on the menu, I was about to cry.
22:44LAUGHTER
22:47That started doing work for me at all.
22:49The cockles was a no-no from the start.
22:53Sooj, I guess you're going to say the same.
22:56I've avoided it all my life.
22:58LAUGHTER
22:59It's just not foamy.
23:01Yeah, not foamy.
23:02Yeah.
23:02I've never tried lava bread, by the way, so...
23:05I like that, I think.
23:07Yeah, no problem.
23:08Cockles are quite hard.
23:09They're quite gritty.
23:10Yeah.
23:10So I can taste a bit of grit.
23:13Did you make the Melba Toast?
23:14Oh, amazing, I love that.
23:15Yeah.
23:16I'm a little bit disappointed that they didn't like the cockles,
23:18but, you know, it is what it is.
23:20It's a risky take.
23:21Yeah.
23:22But I won't cry about it now.
23:24I'll get over it soon enough.
23:26You want me to be honest?
23:27Yeah.
23:27I thought it was bloody lovely.
23:29LAUGHTER
23:29Yeah, that's good.
23:30Yeah, it's a winner, honestly, yeah.
23:32It's coming down well.
23:32It's my kind of starter, and you've nailed it.
23:35You loved the starter, didn't you?
23:37I did.
23:37I absolutely demolished that starter.
23:41To keep the chef happy, she's cooking for us tomorrow.
23:43Yeah.
23:44Speaking of Welsh dishes, is there any Welsh speakers on the table?
23:47I speak fluent Welsh.
23:48Yeah?
23:49Yeah, I speak Welsh with you sometimes, and you're like,
23:50what are you talking about?
23:52Yeah, I just nod in agreement, like,
23:54Croeso.
23:55Nathan is fluent a Welsh.
23:58Do you want me?
23:59Do you want me?
24:00Anyone else?
24:01Dio.
24:02Dio!
24:03LAUGHTER
24:06I can count up to three.
24:08Come on, eh?
24:09In dietary.
24:10Yay!
24:11That was so impressive.
24:12Very old.
24:13Very old.
24:14Didn't problem.
24:16Pay the back, sir.
24:21On to the main, and Matthew toasts his tortilla baskets
24:24and gets his proper chips on the go.
24:27Come on, Matthew, starting to feel a bit chillier.
24:29But the jokes are warming up.
24:32Let's get them out before they go soggy.
24:33There it is.
24:35Homemade chilli with rice tortilla chips and proper chips.
24:39Oh, thank you.
24:41No cockles or not.
24:43LAUGHTER
24:43LAUGHTER
24:47I'm enjoying the whole thing.
24:49I don't normally eat at pubs, so this is like...
24:52Yeah?
24:52New thing, yeah?
24:54Yeah.
24:54That is comfort food for me.
24:56So I'm really enjoying this, guys.
24:58That's all we like.
25:01I like the fact you did it in the tortilla bowl.
25:04I think it's different and, yeah, it just...
25:07Creative.
25:07Yeah, it complements it very well, actually.
25:10Cos the chilli was in it, my base went really soggy.
25:12Yeah.
25:13So I was just eating the crispy bits around.
25:16Yeah.
25:16Is it the best chilli I tried?
25:17No, I thought it needed a bit more seasoning, personally.
25:21When we put it on the menu, I wanted to name it after the pub
25:24and call it the dilly con carne.
25:28LAUGHTER
25:30I can guarantee you nobody would order that.
25:33LAUGHTER
25:34What do you mean by proper chips?
25:36We've always just done fresh chips.
25:39Peel them, cut them, fry them ourselves.
25:40I'm really enjoying these chips.
25:42They are really good.
25:43The chips are stunning.
25:45Superb.
25:45I still just don't think that should have been the showstopper,
25:50you know, of the...
25:51I mean, I just...
25:53Chips are chips.
25:57Time for a getting game.
26:00Nathan's beard is transplant.
26:03Fake.
26:04No.
26:04Nathan has won £1,000 in a golf competition.
26:09Or Nathan has webbed feet.
26:13Has what?
26:14Webbed feet.
26:16I'm going to go by the golf.
26:19I want the webbed feet, I do.
26:21I want to see proof of webbed feet.
26:22OK, she's playing by herself.
26:23I'm going to say the golf.
26:26I can reveal that froggy, froggy Nathan has webbed feet.
26:30No!
26:32No!
26:32That's it!
26:33Wow!
26:34Get him out now!
26:36Get him out!
26:39Get him out!
26:40Get him out!
26:41Get him out!
26:42Get him out!
26:42Get him out!
26:44Get him out!
26:44It's not...
26:45What were we looking at?
26:47Oh!
26:48Oh!
26:48Oh!
26:50That was...
26:51Disgusting.
26:53You did ask.
26:53I was going to say impressive.
26:56We're two different people, girl.
26:59With the night in full swing, it's an emotional rollercoaster in the kitchen.
27:03How does it feel, Matt?
27:04Um, nervous.
27:05Never reckon.
27:06How do you feel?
27:07How does the cake feel?
27:08Oh!
27:08Soft.
27:10I'm happy with that.
27:12It's meant to be creamy and soft, but it's not meant to flop, so...
27:17That's desserts done.
27:18Tauts amaze.
27:21And there we have it.
27:22White chocolate taut with raspberry coulee.
27:25Desserts, girls.
27:31Did he use milky bar?
27:33It's meant to taste like milky bar.
27:35Is it?
27:36Well, that's Neil, then.
27:37The raspberry, for me, is a bit sharp.
27:40I think it goes nice, because it's so sweet.
27:42Then you get that little bit of sourness coming straight after.
27:45Yeah.
27:47It ain't go sweet tough, but the raspberry and it...
27:49It goes well together, and I'm adding more on the nation.
27:53Good, good.
27:55Jasmine?
27:57Sorry, I'm stupid taut.
28:02We got white chocolate, didn't we?
28:04We really did.
28:05Really got a white chocolate.
28:06Steamy, chocolatey taste, like the chocolate platter.
28:09Chocolate bar.
28:09Yeah, it was.
28:10To a T.
28:11As you all know, me and Matthew were brother-in-laws.
28:14Erm...
28:14I did not know that.
28:16LAUGHTER
28:18That's a first time.
28:20So, anyway, me and Matthew were brother-in-laws.
28:23As you now know.
28:24All right, fellas, where's this going?
28:26We spend 90% of our week together.
28:30When we're not at work, we blow off steam.
28:32What?
28:33Oh, that...
28:34Yeah.
28:35LAUGHTER
28:38I'm just thinking about my sister's face when she's watching this.
28:42LAUGHTER
28:42I have not laughed like that in so long.
28:45They just had us laughing from the moment we got into the door.
28:48My cheeks actually hurt.
28:50I think we've got a chance of winning because everyone's had a good night.
28:53They enjoyed the main course and the desserts more than the starter.
28:55I think we've pulled it out of the bag towards the end of the night.
28:59The starter was tricky.
29:00Main course was lovely.
29:02Overall, we've had a really good night.
29:05And for that reason, we've given Nathan and Matthew a 16.
29:09Tonight, we're giving Matthew and Nathan a...
29:1214.
29:13And they've gone equal top with an even 30.
29:21Tonight, it's Jazz and Brittany's turn to host a Juniper Place.
29:26Come here, gal.
29:27Oh, I've trained you well.
29:32Let's do this.
29:33Oh!
29:34Yes!
29:35And after a night of fun at the Dillwyn Arms...
29:38I think I'm still on a buzz from last night, actually.
29:40Oh, yeah, definitely.
29:41I have not laughed like that in a long time.
29:44They're ready to play their hand.
29:46The menu that we've put together is really showing what we're capable of.
29:51I am a Scorpio, so I come with a sting.
29:53LAUGHTER
29:53Yikes.
29:55First up, the starter.
29:56Leek truffle and cheesed rissole with Welsh rarebit sauce.
30:01Well up for that.
30:03Proper Welshie.
30:04Yeah, well up for that.
30:06Something new.
30:07Something new.
30:08Sounds good.
30:09What's a rissole, then?
30:11A normal rissole is corned beef and potato and breadcrumbs.
30:15But Jazz's is veggie with cheese and leeks.
30:17I do think leeks are an essential and hopefully we win the Welsh boys over with them.
30:24She adds mash, grated cheese and truffle oil to the veg.
30:29There's a lot of cheese in there, isn't there?
30:31And there's more to come.
30:32She buries it in her potato patties.
30:35If it's not oozing, I haven't succeeded.
30:39I think that's good, but I need Brittany's opinion.
30:43It's stunning.
30:44Yeah?
30:44Yeah.
30:45They're covered in breadcrumbs to be deep fried later.
30:48On to the main rump and breast of lamb with boulanger potatoes,
30:53samphire and carrot and cardamom puree.
30:56They sound very fancy.
30:58It's not what I was expecting, to be honest with you.
31:00It does sound posh, but can they deliver?
31:04Ooh!
31:06Jazz starts by marinating a rump.
31:08A bit more hearty Welsh and ambitious I've gone for.
31:11Hopefully we can win them over.
31:15Boulangerie, potatoes, have I said that right?
31:18Not quite.
31:19How are you feeling about my terrine with the layers?
31:21You can see the potatoes, can't you?
31:24I'm thinking nice little triangle fingers.
31:27So, like, nice little triangles, you know?
31:29That's not a triangle.
31:31Triangle's not.
31:31Not a triangle, rectangle.
31:33After cutting some shapes with her spuds,
31:35she gets on with the carrot puree.
31:37It really does complement the lamb so well.
31:39Just appealing to look at and taste-wise is exquisite,
31:44I'd like to see.
31:45Let's hope everyone agrees.
31:47Finally, dessert.
31:48Dark chocolate fondant with cherry gin ice cream
31:51and white chocolate crumble.
31:53Fondant can be quite tricky,
31:55because inside it's still got to stay quite gooey.
32:00Jazz melts chocolate with butter and folds into flour.
32:02I'm just gonna fill up the mould and be the winning dessert.
32:08I hope the fondant would be on-made.
32:10I'm not too sure about the ice cream.
32:11Oh, it's the real deal, Matthew!
32:15It's incredible.
32:17I agree.
32:21I wish you luck, because it sounds good.
32:23If she can pull it off, it sounds really good.
32:26I hope they really enjoy our night.
32:28I think it's going to be a lively place.
32:30It's got to be a lively place to have Brittany out in front of house.
32:34So, I'm only expecting a lot from the food as well, to be honest,
32:37because Jazz, she's very confident in her ability in the kitchen.
32:41Here comes the Dillwyn duo!
32:44Hello!
32:46How are we?
32:47Are you all right?
32:48Yeah, I'm good.
32:50Here we go.
32:52I think there's something missing.
32:53There you go!
32:56Parsley bite.
32:59Cheers!
33:01And feel free to slurp away, guys.
33:08Nailed it, nailed it.
33:10Finally, it's the boys from Adelina's.
33:13Hi, guys.
33:14Hi!
33:15Hi, how are you?
33:17I'm good.
33:17You smell so nice.
33:20Oh, he does, actually.
33:23Are you excited for our last night?
33:25Yes, very excited.
33:26Are you sad? Because I'm quite sad.
33:28Definitely sad.
33:29I'm sad.
33:30It's gone so quick.
33:31Croeso, gents, and here's to our last night.
33:33Let's go out with a bang.
33:35Yechida!
33:36Yechida!
33:38Coming up, a contagious chorus.
33:42And we're rolling!
33:45Rolling!
33:54And the winners are revealed.
33:56Best of luck, everyone.
34:04It's the final night of the professionals competition in Swansea.
34:08Yechida!
34:15Yechida!
34:15Jazz, I'm going to leave you to it.
34:17Good luck!
34:18We got this girl.
34:19Jazz gets on with her whistles while Brit works the front of house.
34:23Here we are, gents.
34:25Your table is all set for you.
34:27Thank you very much.
34:27Ash, if you just want to take a seat for there.
34:29Yeah, sure.
34:30How are we doing for drinks?
34:31You all okay?
34:32Yes.
34:33Yeah, there's water there.
34:34Just help yourselves, okay?
34:35And I'm just going to see if Jasmine needs anything, okay?
34:38Cheers.
34:40Can you try my rabbit, please?
34:45That's so nice.
34:46You can taste the mustard.
34:48Just time to add a plum puree and finishing touches.
34:51And there it is!
34:53Cheese and truffle rissoles with a plum puree.
34:56Here we are, gents!
35:02I can taste something really strong.
35:04I don't know if it's mustard.
35:05There is just a tad of mustard, yeah.
35:07I like the whole melted cheese with the potatoes.
35:10Just the overpowering of the mustard.
35:13Of course.
35:13I think it was like the second bite just went...
35:15Okay.
35:16Yeah.
35:16Okay, thank you.
35:18The outside of the rissol is very crispy.
35:20It's very good.
35:22The inside is very soft.
35:25I'm undecided on this plum sauce.
35:27I'm not a plum fan, so...
35:29I like it all.
35:29I love the rissol and the rabbit as well.
35:32If I had to say anything, a little bit too cheesy for me
35:36with both of them, but...
35:37Well, thank you, guys.
35:38Are you guys going to hate me?
35:40Oh, no!
35:40I'm not a fan of mash.
35:42It's not mash?
35:43Yeah, it's like the potatoes, you know.
35:46Oh.
35:46But other than that, it's really nice.
35:49It's a bit mixed, wasn't it?
35:50It was mixed reviews, yes.
35:52I think it's just come down to personal preference as well.
35:54Yeah, no, but they give it a good go and that's all you can ask for.
35:58So, guys, I'm actually really intrigued.
36:00Have you ever cooked for anyone famous?
36:03We have.
36:04Have you?
36:05Yes.
36:05Who?
36:06Craig Charles.
36:07Martin Kemp.
36:08Who's Craig Charles?
36:10Um, Red Dwarf.
36:12I just don't from the Red Dwarf.
36:14What's that, a band?
36:15No.
36:16I'll be honest, I haven't heard of half of them.
36:18If any.
36:20Martin Kemp was on EastEnders and he was in the band Gold.
36:24Er, try again.
36:25Was the band called Gold?
36:26No.
36:27Or was the song called Gold?
36:28Yes.
36:29You're indestructible.
36:30No!
36:31You are gold.
36:32That's what I'm singing!
36:34It's literally what...
36:35You are indestructible.
36:36Oh, yes!
36:37Yeah, that one!
36:39Anyone else?
36:41Justin Tipperick.
36:43I thought you said Timberlake, then.
36:44Justin Timberlake!
36:46I was like, oh, my God!
36:47That's what I heard.
36:49Tipperick.
36:49He's a...
36:50Oh, OK.
36:51Have you?
36:52I have.
36:52I actually cooked for Gandalf.
36:54Never.
36:55Yeah, we had Gandalf in our restaurant.
36:57Yeah.
36:58He came with his hat and everything and just sat in the corner.
37:00Yeah!
37:02No, we did, yeah.
37:04We had Ian McKellen there, didn't we?
37:06Erm...
37:06We've had Michael Pierre White.
37:07We have had Michael Pierre White and I'll admit I did Fangirl.
37:10Very impressed that she's cooked for Michael Pierre White.
37:13Yeah.
37:14Hats off to her, that, cos that must have been high pressure.
37:17Cooked for a Mitchell-style chef.
37:20On with the main.
37:21With the rump blazing, Jazz has high hopes for the breast.
37:25Hopefully it just falls apart in their mouth like it usually does in mine.
37:30Lamb seared.
37:31Yeah, that's a lovely medium.
37:33Potatoes baked and Samphire steamed, they're good to go.
37:37My Samphire is on fire.
37:40Jazz, that's really colourful.
37:42Thank you so much, doll.
37:43Done this dish a million times.
37:45I'm feeling really confident and I hope that it goes down the truth.
37:49Main course done.
37:50Welsh lamb and boulanger potatoes, Samphire and carrot and cardamom puree.
37:56Here we are, gents.
37:58Thank you very much.
38:01So tuck in, hope you enjoy.
38:07The lamb is a little bit tough for me, but I am enjoying the carrot puree, cos I'm not a
38:14fan of carrots.
38:15However, it's a texture of carrots I don't like, so it's nice to taste them in this form.
38:21The lamb looked beautiful, it did, and I like the carrot and cardamom swirl around the plate.
38:26That look nice.
38:28The rump is a bit tough.
38:29That's the breast, yeah?
38:31Yeah, the...
38:31The breast of lamb.
38:32The breast of lamb.
38:32That's lovely, that is.
38:34Everything else is lovely.
38:35Suj, I'm nervous.
38:37I'll be honest.
38:39I actually love it.
38:40Oh!
38:42Oh!
38:43I can't say anything...
38:44I can't say anything else than that.
38:46Mm.
38:47Yeah, this is a bit tough.
38:48But it is still nice.
38:50I like this potato...
38:52Is it potato, is it?
38:53Bulls...
38:55I haven't been able to say it all day.
38:58Bushami.
39:00Bushami.
39:01Just call it the potato.
39:02The potato thing looked a bit funny to me.
39:05It looked like a slice of apple pie without the crust.
39:10We tried our best.
39:11Do you know what, though?
39:12I knew it was going to come up that it was a bit tough.
39:14They loved everything else, didn't they?
39:15The potatoes, they loved.
39:17Yeah, they did.
39:18I'm shocked at that.
39:18Yeah.
39:20So many hours you get into your work,
39:23and I do feel like it becomes your source of life.
39:26Yeah, you've got to enjoy what you do as well.
39:28Oh, you've got to.
39:29Yeah.
39:29Going to work for me is a pleasure, to be honest.
39:33I don't want everyone to feel like that at work.
39:36Do you think you'd open your own place one day?
39:38Is that something you'd love to do?
39:38I'd love to open my place one day, yeah.
39:40Would you take me with you?
39:42Yeah, I would, I think.
39:43Yeah, I would.
39:44Yeah, definitely.
39:45Part time.
39:46Part time.
39:47Part time.
39:47I need that.
39:49OK, so what's the mood?
39:51We're excited now for dessert, aren't we?
39:53It's literally the last dish of the whole week.
39:55It is.
39:56So we have to leave.
39:57Oh!
39:57I know!
39:59Jazz bakes her fondant and bejazzles her cherries for dessert.
40:04Oh, Jazz!
40:06Oh, round the bus!
40:07Yay!
40:09It's good to go.
40:11Chocolate fondant with cherry gin ice cream and white chocolate crumble.
40:14With a glitzy cherry on top.
40:17So, we have a dark chocolate fondant.
40:21I hope you all enjoy.
40:26Did you make the ice cream yourself?
40:28I did.
40:29And it works well with the cake.
40:31The only thing is for me, mine's a bit dry, but the ice cream and everything else.
40:35I apologise about that.
40:36Oh, it's fine.
40:36I can see everyone else's.
40:38Usually when you cut the fondant, it goes out and it oozes, but no, it seemed to have absorbed into
40:44the sponge.
40:45I love the ice cream.
40:46Great.
40:47The cherries go really good with it.
40:49I like my fondant really runny, but it was still good.
40:54Yeah, oh, thank you.
40:54Honestly, the taste was there.
40:56It was more like a mush inside, but it tasted amazing.
41:00I think the dessert was 50-50.
41:03Our guests did say that the chocolate could have run out.
41:05Some people added more of an oozing centre than others.
41:09Gents, thank you so much for coming to our evening.
41:11Diochen Baur, and yechida.
41:14Yechida.
41:18Thank you very much.
41:19Thanks, Carrie.
41:20It's been a lot of place in Vemville.
41:23Hello.
41:24What's going on here?
41:25Pumped a lot of chain down...
41:26The lady just, out of nowhere, just started singing.
41:29I really didn't expect that.
41:32Thinking, what's going on here?
41:34She was a really good...
41:35Yeah, she got the crowd going.
41:35She sang it really good.
41:36She got the crowd going.
41:38And they're rolling.
41:53Rolling.
41:54Don't know this one.
41:56Oh, come on.
41:56Give it some welly, fellas.
41:59Rolling.
42:01Rolling.
42:02Rolling.
42:03Rolling.
42:03Rolling on the river.
42:06I love the singer.
42:07I love the singer.
42:07I mean, do I?
42:07You loved it, you did?
42:09I did.
42:09I got stuck in.
42:10Rolling.
42:11OK.
42:17It definitely brought it up to Rome.
42:18Everyone was smiling, laughing.
42:21Laughing, yeah.
42:22It seemed like a full house.
42:24Aki, aki, aki!
42:25Aki, aki!
42:26Aki, aki!
42:33Aki, aki!
42:34I'm happy whoever wins it, but hopefully we have it in the bag.
42:39With Suge and Ash in a tie with Nathan and Matthew,
42:42Jaz and Britt need 31 points to win.
42:45Jazmine pulled off a challenging menu,
42:47but something just didn't land for me.
42:51And for that reason, we're giving Jazmine and Brittney a 15.
42:57Tonight, we're scoring Brittney and Jazmine.
42:59Whoa there!
43:00Let's do this together.
43:01Whoo!
43:08Best of luck, everyone.
43:10And the result is Adelina's, the Dilwin Arms,
43:17and Juniper Bliss in a triple victory.
43:23Nathan and Matthew gave Britt and Jaz a 15,
43:26meaning it's a three-way tie.
43:28Who's going to get the extra quid?
43:29Good job!
43:29Perfect result!
43:31Yeah, we couldn't have asked for anything.
43:33Yeah.
43:34Better than that.
43:35I think that was a great result.
43:36CHEERING
43:39If any of the guys won, we were happy,
43:41but to win it with them, I think it's just amazing.
43:45I'm chuffed.
43:46I am chuffed.
43:47Yeah.
43:49It's nice to see that everyone's different dishes
43:51have matched up to each other,
43:54and we're all doing well at our respective fields.
43:56Yeah, and we've all played fair.
43:57It's been brilliant.
44:00CHEERING AND APPLAUSE
44:01I think Bobby does out the question.
44:04But we can go buy you a drink.
44:05I'll buy you a drink.
44:06Oh, you can buy me a drink if you win it.
44:07Let's go!
44:22Let's go!
44:23Woah.
44:25Woah, woah
44:27Ah ha!
44:29Funky like a train.
44:31Funky like a train.
44:34Funky like a train.
44:36Funky like a train.
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