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00:00Oh
00:02Take three restaurants
00:06Cooking up their finest fare. Oh, yeah
00:11Let's go with each cooking a trio of courses
00:17Which will be scored in secret you know let's see this get out on today's show
00:24Chris colleagues
00:26This was my favorite baby
00:28Their beef is beating your beef and you'll need to up it. I'm daring details because she's fiery
00:35She spits what scenario that is, you know, I'm gonna leave to the imagination
00:40As three restaurants cook fancy nosh for a plosh full of dosh
00:45How are you with pregnancy test I don't know
00:54Today our professionals competition is in South Yorkshire home to the much-loved licorice all-sorts first produced in Sheffield
01:03in
01:041899
01:06And hoping to avoid all sorts of trouble at tonight's hosts front of house manager Katrina and her other half
01:14head chef Monica
01:16We are Bella Donna, and we serve Sicilian wholesome
01:20flavorsome
01:21traditional food
01:22capish
01:24See see, but who's Donna not Jonah a many people think where is Donna that's driving me crazy
01:33Bella Donna beautiful woman and what's it like working with yours?
01:40What are you doing here? I'm breaking the ball Monica. Mamma mia
01:43Come on. I've got
01:44Oh
01:46Work with you
01:48It's so difficult
01:49Oh my god. I'm so sorry. I asked
01:52I don't listen. No, you don't listen. I got you blah blah blah blah blah blah
01:55Enough of your Bella Donna bickering. How are you two gonna bring home the bacon?
01:59We want people to come in and feel like they're walking into a little piece of Sicily on the narrow
02:04streets of Sheffield and eat the most delicious
02:06traditional food
02:08First up on their idyllic Italian menu is dessert canola
02:13Sicilian no classical Sicilian short-cross pastry with creamy ricotta dark chocolate chunks and candid fruit
02:22That sounds really nice and if I could have three of those
02:26Three of those yeah, I'll just have dessert for the start and dessert for the men dessert for dessert
02:32sweet
02:33Meet our next culinary competitors head chef Fraser and front-of-house manager Corinne of Backyard Barbecue
02:40We're an American themed smokehouse with ribs
02:44Big fat burgers and really large hot dogs fries
02:49We've won best burger in Barnsley for three years now. You're off every week. We're winning awards. How's that for
02:55loyalty?
02:57Just saying
02:57Is that all right?
02:59You taste the matter baby
03:01What's the matter baby? What's the matter with you, baby? Oh my god, it's too early for this
03:06Not much annoys me about Fraser, but he does have a really bad handful of dad jokes
03:11I don't call them bad, but whenever people get stressed
03:13I always think dad jokes will fetch them back down. So the more stressful the time the more daddy I
03:19get
03:21Oh god, why we're not thinking of words before I'm saying them?
03:24It's a good question
03:25Back at Belladonna Monica's dealing with some dough for her dessert
03:29We need to rest you see nice to see someone's doing some work
03:34Katerina always relaxing come here. I've got something for you
03:38Don't break up my ball. I'm having coffee
03:40You can bring your cuppa with you
03:44Gentle, huh? Don't splash all your beautiful jacket
03:47Yeah
03:49Katerina reluctantly mixes some eggs
03:51Is that all right? Can I have my coffee now?
03:53Was that it?
03:54Looks like you'll have to make do on your own Monica
03:56The dough is shaped and in for a fry
04:00They're looking good
04:01With the pastries placed aside, it's onto the ricotta filling
04:05Can I help you with anything?
04:06Oh, she's back
04:07Dark chocolate chunks, candied fruit and icing sugar are bunged in a bowl
04:13Is that tasty?
04:15Perfecto
04:15No, it's not
04:17Yeah, it does need a bit more sugar
04:20That's why I don't want you in the kitchen
04:23And that's amore
04:25The filling goes in to chill and the rest of the pud will be prepped later
04:31Next up, the starter
04:33Risotto alla marinara
04:35Pan-fried rice with seafood and white wine
04:40Definitely Italian, innit?
04:41Definitely Italian
04:42Definitely Italian
04:43That is a bit meaner
04:44Completing the line-up, a head chef Yav
04:47And front-of-house manager Harry of Mexican eatery Piña
04:50We sell Mexican food, authentic tacos, finger food
04:54Try and keep it as authentic as possible
04:56Everyone that comes through these doors says it absolutely slaps
04:59What are we going with?
05:01Table six
05:02I'll be the frantic one
05:03Running around, making sure everyone's getting messed up on time and whatnot
05:06And Yav will just be slapping them tacos out all the time
05:09Yeah, slightly calmer on my side and a bit of a yin and yang relationship
05:13Just warn it, it's quite spicy
05:15I don't know why she ordered it though, Jack
05:17Is there a problem in it?
05:18I told her
05:19It's going to be too hot for you
05:20In Piña the customer is not always right now
05:22Definitely not
05:23So yeah, little things get on our nerves
05:26But we're always right in our eyes, aren't we?
05:28That's it
05:28Hold on to your jalapenos
05:31Returning to today's restaurant, Monica makes a start on the risotto
05:34By scraping and scrubbing her squid
05:36Our customer love this risotto marinara
05:39The seafood flavour and the freshness, which is amazing
05:43Wow, that's perfect
05:45How are you going?
05:46Who do you look fishy?
05:47Would you like to clean this calamari?
05:49Not really, no
05:51They don't go well with my nails
05:54She's not much help, is she?
05:56After a slicing, sea creatures are flambéed
05:59A touch of tomato is tipped in
06:02And the risotto will be readied tonight
06:05Moving on to the main
06:09Kaini apalemitana arosota
06:11Fillet of beef in breadcrumbs with romano peppers and potatoes
06:18Oi!
06:18Kaini apalemitana arosota
06:22Oh, if you say that again in your French, you might start floating
06:26It's a bit Harry Potter, innit?
06:28It'll be good
06:29I reckon it will be
06:29I'd just strictly go off ingredients
06:31If I like everything there, then it should be alright
06:33When customers try the filetto a la palermitana
06:37They put it, the piece in their mouth
06:39And then they just freeze
06:40Their eyes close on that
06:44Hello
06:46Steaks are sliced and given a crummy coating
06:50Beautiful, bellissimo, mamma mia
06:52They'll be seared later
06:55Time for tatties
06:56I've appealed them correctly, or are they wrong as well?
06:59They're alright, they're alright
07:00Can I go now?
07:01Yeah, vai, vai, vai, vai
07:03Grazie
07:04Drink your spritz
07:06I don't think she's earned it
07:08Diced spuds are left to roast
07:10Bye, ciao
07:13Bye, bye, bye
07:15Romano peppers get a grill
07:18Mmmmm
07:19That one looks a bit nervous
07:21And will be served with mushrooms and shallots later tonight
07:25Perfecto
07:26If I was going out to an Italian and...
07:29This is what the three course was, I'd be quite happy
07:31I'd be happy
07:32I think it'll be the kind of place where they put fancy napkins in the glasses when you get to
07:36the table
07:36And definitely more than one knife and fork
07:39To get ready for our guests
07:40Yes, let's go
07:42Andiamo, bella
07:44Andiamo
07:44First to the party, a piña
07:47Saladona, man
07:48Are you going in front?
07:49Yeah, yeah, yeah
07:50Buonasera
07:51Hi
07:52Monica, nice to meet you
07:53Monica, nice to meet you
07:53Katrina
07:54Katrina, nice to meet you
07:55I would love one
07:57Sorry about the gigantic straws
07:59I've been here before, a while back
08:01Oh really?
08:02Yeah, it was about two or three years ago
08:04Okay
08:04Yeah, I came on a date
08:06Oh, fantastic
08:07I really enjoyed the feed
08:08Oh, thank you
08:09It's been here before
08:09But the problem is, three years ago, how come you not come back?
08:13That's the problem
08:15Ooh
08:16Ooh
08:18Next in at the Barnsley barbecuers
08:21Buonasera
08:23Katarina
08:23Katarina
08:24Monica
08:24I'm Fraser
08:25Fraser, Katarina
08:26Are you from Sheffield?
08:28Eh, Barnsley
08:29Barnsley
08:29Oh!
08:30That's where Monica first landed
08:32Came 27 years ago
08:35Barnsley
08:35Yeah
08:36So she'll understand the accent
08:38You might be only one then
08:40Alright, love
08:41Yeah
08:42Let's have a good night
08:43Cheers
08:44Cheers
08:45Cheers
08:46Coming up
08:48Saucy shockers
08:49I will order a really nice steak
08:52And I will demand that they bring me ketchup
08:54She's not getting it
08:55At all
08:56We don't have ketchup in the building
08:58And flying fruit
09:01We're at it
09:02Oh, we're at it
09:02Climes are already on the floor
09:04I think it's a sign of things to come
09:12It's the first night of our professionals competition in Sheffield
09:16Where Monica and Katarina from Belladonna are hoping their fine Italian fare will win them a tray of twenties
09:22Seem really nice, jolly people
09:24Yeah
09:24They're going to be really easy to get home with
09:26So the best will win
09:28Let's get started on the seafood risotto
09:31It's so fresh
09:33It's got smell of seaside
09:35The best fresh seafood in town
09:38Monica puts in a bit of muscle
09:40What are you doing here?
09:41What am I doing here?
09:42Yeah, well I've got everything ready like you said
09:44They're not three millimetres apart
09:47Relax
09:47Relax
09:48Relax
09:48Come on then, come on Monica, let's get this risotto out
09:51People are wanting some food
09:54Longustina laid and eco
09:57Seafood risotto
09:58And a fish-free version for Yav
10:00Ah, beautiful
10:02So sweet
10:04I hope you enjoy
10:09If you want, you can suck the head
10:11I'm not sucking the head
10:12Get the head salt
10:13You need to get the brain juice out
10:15Yes
10:17This is really, really nice
10:18Thank you
10:20Everything's amazing
10:21I'm not a big seafood fan
10:23But I can tell you
10:23There's nothing fishy going on with this part
10:25No
10:29Fishy in the kitchen
10:30Yeah, I like him
10:31He's good
10:31It's delicious
10:32Yeah, he's really enjoying it
10:33Thank you, grazie
10:35The starters everyone else had looked amazing
10:36Mine tasted amazing
10:38Mate, they were good, man
10:39I feel like it was more of a mane
10:41There was so much on that plate
10:43I was a bit like
10:44It was all really nice
10:45But I was full after that
10:46Do you both happen to be from Sicily?
10:49I'm from Sheffield
10:50And I'm from Sicily
10:51I came here in 1993
10:54Obviously I land to Bansley
10:57And I fell in love with England
10:59I love British people
11:01You know in Italy
11:02Sometimes they say
11:03Oh, the British a bit cold
11:05No, that's all
11:06I think attracting people from Sicily
11:08Is very unusual
11:09I think that's gonna
11:11Definitely go back to our mare
11:13And be one of his proudest moments
11:16He'll begin his next speech with this
11:18Don't be Sicily
11:20Now, how about some customer convo?
11:24So this lady, she came
11:26How can you have this risotto?
11:28Can you have some lemon wedge, please?
11:30So I was shouting to the chef
11:31In Italian
11:32I can't believe she think
11:33She's eating a paella
11:35Why, why is she ruin our dish?
11:37So the lady said
11:38A me me piace limone spremuto
11:40Nel risotto marinara
11:41So basically she understood Italian
11:42So she said in Italian
11:44I like lemon squirt on my risotto
11:46Yeah
11:46I was like red
11:48I was lucky
11:50So basically what you're saying is
11:51It's like putting mayo on a Sunday roast
11:54Mmm, yeah
11:54More or less
11:55I'd kick off
11:56I'd kick off
11:57I'm gonna defend this lady
11:59Because
11:59I am
12:00I am right
12:02Because I will go to a restaurant
12:03And order a really nice steak
12:06And I will demand that they bring me ketchup
12:08Ruins it
12:09Ruins it
12:10Oh my God
12:11No comment
12:12No comment
12:13If Karina
12:15If Karina has to catch a bit of piña
12:16Then
12:17Well
12:18She's not getting it
12:20At all
12:20We don't have ketchup in the building
12:22Fair enough
12:24So yeah
12:24You've enjoyed the starter
12:25Yeah
12:26Definitely
12:27On to the beef
12:30Oh
12:30Those would be lovely with some ketchup
12:32Eh Monica
12:32No ketchup
12:34It's impossibile with ketchup
12:36Just teasing you
12:37The meat is plated and the veg is out the oven
12:41Bellissimo
12:42The main is ready
12:43A bread crumbed fillet of beef
12:45With veg
12:48Oh
12:49Oh my God
12:50Oh my God
12:51No ketchup, eh?
12:52No, well, apparently not
12:55Buon appetito
12:56Buon appetito
12:59It's absolutely beautiful
13:01At first I thought
13:03It needed a bit more seasoning on the beef
13:04But with
13:05With that
13:06With the sun-dried tomato
13:07That brings it in
13:08Right, thank you
13:09The sides kind of took
13:11The main stage for me
13:12More than the actual
13:13The steak and the mushrooms
13:14Yeah
13:15Especially because
13:15There was a lack of seasoning
13:17I heard a steak
13:18Wrapped in like bread crumbs
13:20And it was weird
13:21I was expecting it to have
13:22A little bit of crispiness to it
13:23But it was all very soft, squidgy
13:25And that sort of threw me off a little bit
13:27The tomato paste
13:29That was served under the lemon
13:30Was absolutely delicious
13:32But it wasn't ketchup
13:34How does everyone like deal with stress?
13:37I don't mind like weirdly
13:38So mine becomes like more jokes
13:40I don't know why
13:41What does everyone else do?
13:43I will start to shout
13:44You know, the person
13:45Not shout
13:46I mean, you know
13:47Oh, Frisalot
13:49There's another person
13:49Just like me
13:50Not shout
13:51Even if I'm wrong
13:52I will start
13:53Because I get stressed
13:54We're not wrong
13:55You know
13:55We just explain where they're going wrong
13:57Yeah
13:58Shouting is a very valid form of stress
14:01I don't think I've ever shouted
14:02Hello
14:03I don't think you've ever been stressed
14:05I've never been stressed, no
14:06How were you with the pregnancy test?
14:09I don't do them
14:10There's obviously something different
14:12They never had
14:13But I think they like it, yeah
14:15Let's get dessert out
14:17Cream is piped into the cannoli
14:19And pistachios are sprinkled on
14:21This is the real taste of Sicily
14:26Canolo Siciliano Classico
14:30Bellissimo
14:31Thank you very much
14:32Thank you very much
14:32What are you doing?
14:33We serve it with this beautiful passito di Pantelleria
14:37A beautiful sweet wine
14:39Let's enjoy guys
14:40I hope you enjoy
14:41Salute
14:42Salute
14:43Salute
14:43Salute
14:44How civilised
14:46Yeah, that's not a shot
14:48Oh wow
14:48It's the set
14:49Don't show me a notion
14:51That's the balance
14:51Yes
14:56Oh
14:58This is right up my avenue
15:00They
15:01Cans on
15:02Now it's broken
15:03I can use the spoon
15:04Yeah
15:05Spoon?
15:06Did you not notice the colouring that was provided on the table?
15:11I'm a massive fan of cannoli as it is
15:13Really?
15:14That is
15:15Up there with some of the
15:16Some of the nicest cannoli I've had
15:18Thank you
15:19Thank you
15:20Yes
15:21Unto not such sweet delight
15:23What's the weirdest food like you've ever eaten?
15:26I grew up in Kenya
15:27Every time it rains
15:29There's rain flies that come out
15:31And they're known to sort of catch as many as they can
15:33And then pluck the wings off, deep fry them
15:36But it's like eating like the dust at the end of a bag of peanuts
15:40I'm with you on that one
15:42In our restaurant for Halloween we did like a quitter sandwich
15:45We did with the mealworm
15:46We were doing that
15:47Exactly like you said
15:48Just like the dust at the bottom of a bag of nuts
15:51Oh, I don't mind to try them, yeah
15:52Oh, full of protein
15:53Yeah
15:54I didn't realise eating insects was so normal
15:56What a beautiful night and thank you very much
15:59Let's go
15:59I sincerely hope that they've felt and tasted a little bit of Sicily this evening
16:04Yeah
16:05Let's get a taste of what they thought
16:08All the way from the entry drinks to the dessert
16:10I think
16:10It was all brilliant
16:11The one thing that let them down was the mains
16:13And for that reason
16:14We're going to give Katrina Romanica a 15
16:17Texture of the beef
16:18Not crunchy enough
16:20But apart from that everything else was great
16:21So for that reason
16:24Sicilian 17
16:27So Belladonna start the week with a not so fishy 32 out of a possible 40
16:39It's day two and the turn of Fraser and Corinne from Backyard BBQ to host
16:45Our competition's strong, but we're stronger
16:48I think we've got a good chance
16:51We're going to give it everything we've got
16:53I'm hoping it's going to be really good tonight
16:55I'm expecting good things
16:57We really enjoyed last night, didn't we?
16:59Yeah, the food was spot on
17:00Corinne and Fraser
17:02They are going to have to push the boat out
17:04All aboard!
17:06Fraser gets to work on his smokehouse starter
17:08Loaded nachos with brisket and cheese sauce
17:11By no means do I think this is a difficult dish to make
17:14Erm
17:15Yeah
17:16Like we make this at home
17:17I like nachos
17:19But I think if you're hosting a dinner party
17:22You know
17:23It's kind of like a packet of crisps
17:25I want people to look at it and think that's quite basic
17:27And I want them to think, oh, nachos, just crisps really
17:31But when they're actually tasty
17:32It's going to be like, oh, that's different
17:34Hopefully they've made a cheese sauce and not just melted some mozzarella on top
17:39You're in luck!
17:40Fraser melts cheddar and blue cheese in with some water
17:44Hey, what do you want on your nachos?
17:45You want some jalapenos on there?
17:47Hey, wise guy!
17:48What's cooking good looking?
17:49I get that one quite a lot, you know
17:51Oh, do you?
17:52It must be a sympathy thing
17:53Ah, forget about it!
17:56Parsley, paprika and mustard are added and it's given a good old stir
18:00Some of this go in
18:01While Fraser demonstrates his controversial arms in hula hoop technique
18:05Brisket is difficult to do properly because it will take a long, long time
18:10So probably they have to stay all night awake to do that
18:13You know your stuff, Monica
18:15The brisket awakes from a 14-hour sleep in the oven
18:20We're falling apart
18:21Now, on to my favourite part
18:28The bear claws
18:29No-one messes with me in my kitchen
18:31I'm loaded
18:32You haven't won the money just yet
18:36Brisket shredded
18:37It'll be served with the cheese sauce and nachos tonight
18:41Now, who's ready for a meaty main?
18:43A barbecue sampler platter
18:47It leads a lot to imagination
18:49Yeah
18:49Don't know what we're going to be getting on it
18:51Don't know what's going to be on it
18:52It could be anything but as a meat I think pork and chicken with barbecue
18:58It could be some fish as well
19:01You never know
19:02If she like ketchup on steak
19:03Why not on fish?
19:06Why not on fish?
19:06There's all the smoked meat
19:08It's got pulled pork, pulled brisket
19:10Onion rings
19:12Oh, it's just topped up perfectly
19:13Fraser starts with some ribs
19:15Rub me up big girl
19:17Woo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo
19:18Sprinkle it out
19:19They're giving a rub with a spicy herb mix
19:22They're giving these ribs some loot
19:24Ribs rubbed
19:25It's on to the chicken
19:27This tray is like a really good dating site
19:29because the chickens always seem to find their other halves there.
19:33Ooh!
19:35Fraser sprinkles on some seasoning...
19:38..and the mass of meat is shoved in the smoker.
19:41This is Sylvia.
19:43Sylvia? Yeah.
19:44Oh, yeah.
19:45This is big silver, which is smoking hot.
19:48If you say so.
19:50He always knows how to get her going.
19:52Yeah, I think we'd better leave you two alone.
19:54The meats will be smoked for five hours.
19:57Now to the finale, apple pie with custard.
20:02I love apple pie.
20:04So if they do do it right, it'll probably bring it all together.
20:07Probably save the day for them, if I'm honest.
20:09It's got to be a perfecto apple pie and perfecto custard.
20:14I hope it's homemade custard and homemade apple pie.
20:18It certainly is.
20:20I want them to taste it and feel like,
20:22oh, this isn't just your ordinary apple pie.
20:24They've put some love into this, you know?
20:28Yeah, baby!
20:30Apples line the pastry.
20:32Look at that design on that.
20:33Ooh!
20:34I think it could be neater for me, isn't it?
20:35It's so neat, it could be renamed a neater.
20:38I think you neater think of some better dad jokes.
20:42I know what you're thinking.
20:43I should have had more than one apple.
20:45But I'll tell you, that's a pear.
20:47That's worse, if anything.
20:48It'll be baked later!
20:50I'm not really worried.
20:52Yeah, based on what we've seen from here, not worried at all.
20:55No competition.
20:56I'm expecting either a really funky, small place,
21:02you know, kind of street funky.
21:04We've got this in the bag, it's time to just get away and do it.
21:06Absolutely, let's go!
21:09The Belladonna team are first in.
21:12That's very polite, Monica.
21:14Hey!
21:14How are you?
21:16You all right?
21:16Good to see you.
21:18May I interest you in a margarita?
21:19Go on, then.
21:20Well, we hope you enjoy your evening.
21:22Thank you for inviting me.
21:24Cheers.
21:24Salud.
21:25Cheers.
21:26It's a bit heavy on the salt.
21:28I love it.
21:29I do like a bit of salt.
21:30When I put the salt in your food, you shout at me.
21:33I know, but it's different than a drink.
21:34You need a bit of sodium.
21:35OK, of course.
21:36I love your restaurant.
21:38Nice.
21:38Nice and surprising.
21:39Really original.
21:41We like to be quirky.
21:43Last to arrive are the piña pairing.
21:47HE SINGS
21:47Hey!
21:49Hello!
21:50Hello, hello, hello.
21:51Hello, hello, hello.
21:51Hello, my darling.
21:52Good to see you.
21:53Can I offer you a margarita, boys?
21:55Thank you very much.
21:56Thank you very much.
21:58Oh, man.
21:59I'd love to try that.
22:00Ooh.
22:00Hey, I know the lime is on the floor.
22:03We don't use it.
22:04Yeah, just throw it on the floor.
22:05I don't know what's going on here.
22:06Absolutely.
22:07Well, we're at it.
22:09Must be a Sheffield thing.
22:11Yay!
22:12Limes are already on the floor.
22:14I think it's a sign of things to come.
22:15Yay!
22:18Coming up, no good name drops.
22:21I just wondered if any famous guys have popped in.
22:24UK rapper called Pot of Paper.
22:26I heard about Tom John, but not the rapper.
22:30And dancing diners.
22:32The band tonight were phenomenal.
22:35It was sick.
22:44It's night two in Sheffield.
22:46Oh, yeah!
22:48Where Fraser and Corinne from Backyard BBQ are getting set to serve some smoky meats.
22:55I feel pretty excited, to be honest.
22:58I think it's surprised and with the look of the restaurant.
23:00And I hope they're surprised by the food.
23:03As much as I love you, please leave my kitchen.
23:06I'll go tend to the drinks.
23:08Good idea.
23:09And Fraser can tend to the starter.
23:12Here come the bad dad jokes.
23:14Nothing cheesy going on in here.
23:15There we go.
23:17The ingredients are quite easy to sauce for this.
23:20Shocking.
23:21I can't wait to see what makes the starter so special.
23:25No.
23:27Time to meet the meat.
23:29I was thinking about telling a naughty joke, but I didn't.
23:32Brisket.
23:33OK.
23:33That's far too much of that now.
23:34Get it served, please.
23:36Here's the starter then.
23:38Nachos with brisket and a cheesy sauce.
23:42And a meat-free version for Katrina.
23:46Oh, la-la.
23:49Tuck in and enjoy.
23:56This cheese sauce is lovely, Fraser.
23:58Did you make it yourself?
23:59I did.
24:00You did?
24:00Oh, well.
24:01Well, the starter was, er...
24:02Nachos.
24:03I just...
24:05Nachos.
24:06It was simple.
24:07That is something I would have if I went to a pub or a cinema.
24:11I do like nachos and the sauce was lovely, but I did.
24:13Would you all say it exceeds your expectations or is it a little bit lacking in what you thought?
24:19It depends how you made the nachos.
24:21Ooh.
24:21Did you make them or did you...?
24:23Oh, I'm not telling you.
24:24It's a secret, I'm afraid.
24:24The way he didn't want to answer my question when I asked him whether they were homemade or not
24:28showed pretty easily that they were bought from a packet.
24:31It's a big nachos there, isn't it?
24:32Ooh.
24:33It's cold.
24:34They start to stick together, the little bit of cheese in there just cracking.
24:36It was easy to tell.
24:38Yeah.
24:38It was a bit of a shame.
24:39With the brisket, I think, slightly undercooked, a bit dry, a bit pasty.
24:44The Sunday roast is one of the best dishes.
24:47Yeah.
24:47If you could describe your partner as an element of a Sunday roast,
24:51what would it be and why?
24:53So, yeah, I think Monica, you definitely have to be the hot dripping.
24:57Ooh.
24:57Because she's fiery, she spits, but then she's got that savoury, moorishness.
25:05Yeah, whatever she say.
25:07Perfect.
25:09I think Monica definitely has a hot and spicy side to her, but...
25:14What scenario that is in how I'm going to leave to the imagination?
25:18Yeah, completely.
25:19You'd be the stuffing.
25:22Get him, get him, Fraser.
25:23Get him.
25:23Not everybody likes you, but some will dabble a bit.
25:29I can't comment on that, you know?
25:31Oh, Fraser.
25:33Not everybody likes stuffing.
25:34I like stuffing.
25:37Good job.
25:37You have will be the gravy.
25:39Because you can't really have one without, and it brings everything together at the end.
25:43Oh!
25:43Oh!
25:45Good boy.
25:45You two are too sweet.
25:47Yeah.
25:48Yeah.
25:49You're the binding agent.
25:54I think the starter went pretty well, although I think we made them a bit too big, but that's kinder
25:59in keeping with what we do.
26:00Yeah, definitely.
26:01I hope they're saving the space for the maids.
26:03Because it's going to be a challenge, so I'll be excited to see if we can tackle it.
26:08Let's see.
26:09Fries are fried.
26:11How's that meat looking?
26:13Oh, look at that.
26:15Soft.
26:16All apart.
26:17Oh, yeah.
26:18Food is plated.
26:19Time for...?
26:21Seven!
26:23Let's get it out.
26:24A massive barbecue platter and a foot-long vegan hot dog for Katrina.
26:30Barbecue sampler.
26:32Barbecue sampler.
26:32Barbecue is a plate.
26:34Oh!
26:34That's a big one.
26:36Of course ketchup's on it.
26:37Ketchup, girl.
26:38I'm never letting it go out of fashion, baby.
26:40Yeah, mum.
26:41It's way too much food to put on a plate, that.
26:43When you see that in front of you, it gets me anxious.
26:46Knives and forks are optional, guys.
26:48It is finger food, after all.
26:53I find that in the pork, I get a bit chewy.
26:58OK.
26:59A little bit, you know.
27:01But from the ribs, it's perfect.
27:03The pork is different sizes, so each time we cook it is always different.
27:08What about you guys?
27:09What do you think?
27:10I absolutely love the wings and the ribs.
27:13I think the brisket is slightly under.
27:16Quite disappointed to see the brisket used in the starter as well as the main.
27:21You could have omitted it and it would have been just as much of a portion.
27:25Being here in the middle of Barnsley as we are, our local football team come in quite regular.
27:31Their coaches let them eat this?
27:32Yeah.
27:33They just won.
27:34They were done for the season.
27:36They've just been promoted, so...
27:37There's a reason they're not in the Premier League, eh?
27:39Aye, good point.
27:41I just wondered if you guys have any famous guys that have popped in.
27:45UK rapper called Pot of Paper.
27:46Ooh!
27:47Daily Dappy, won't go back to prison.
27:49I've never heard of him, unfortunately.
27:51What?!
27:52The only rappers I know come round Confectionary.
27:55That's a big word for you.
27:57I heard about Tom Jones, but not the rapper.
28:02Tom Jones is not a rapper.
28:03I do have a little treat for you guys tonight.
28:06I've got a couple of my very artistic friends' skills.
28:10And they're going to do us a little song, if that's all right for everyone.
28:14Yeah, why not?
28:16Yeah, why not?
28:19I went back to the restaurants
28:21To find myself some meat
28:23To find myself some meat
28:25But all that I could taste
28:26All that I could taste
28:28Was a smoky night
28:29And we lived there
28:30Oh!
28:36The banter night were phenomenal
28:39You were sick!
28:44The song was very relevant to the actual restaurants
28:47I really had a great time
28:48I feel like we've really got them moving now
28:55And I'm excited to see what conversation starts when it comes to dessert
28:58Let's not waste time
29:00Freezer whips up some custard
29:03Then plucks out the pie
29:05Moment of truth
29:07Oh!
29:09Very nice
29:11Apple pie with custard
29:13Ooh-la-la-la-la
29:15Ooh-la-la
29:17Lovely
29:17Thank you
29:18Thank you
29:23What do we think, guys?
29:25Really, really nice
29:26The pastry's really nice
29:27Got that crunch trip
29:28Yeah
29:28Custard's nice, it's not too sweet
29:30It's a bad boy, that
29:31I swear to God
29:32I love apple pie
29:33Yeah
29:34It's literally my favourite thing
29:35Yeah
29:35I swear, well done
29:36Well done
29:37Thank you very much
29:38It's a lovely dessert
29:39I think dessert was well received
29:41It was the plate that was cleared
29:43At the end of the day
29:44So I think that says something for it
29:46Definitely
29:47Right, any restaurant disasters?
29:49I drop glasses all the time
29:50Like, generally
29:51Maybe once every two weeks
29:53A woman gets, like, a martini on her dress
29:57It's alright, though
29:57I can chat my way out of it
29:58Yeah
29:59No disasters
29:59Well, disaster of costume we had
30:02You know, like
30:02The last costume, you know
30:04One night she was very drunk
30:05And she said
30:06Good night
30:06Boom
30:07Yeah, she went la-la
30:08Boom
30:09No time to put the arm like this
30:12Just straight back
30:13Straight back
30:14It's okay
30:15I've caught myself with my face
30:19The funniest thing about it is
30:21She was
30:22She didn't move anything
30:23You know, like
30:24She didn't move like that
30:25You know, she went
30:25Good night
30:28I'm very proud of Fraser
30:30I think he's done a marvellous job
30:31It's been a great night
30:32We've done our best
30:33It's all we can do
30:35Time for the scores
30:37Fraser and Corinne are great hosts
30:39But unfortunately
30:40Some of the food wasn't homemade
30:43So for that reason
30:44Fourteen
30:45The vibe was great
30:47The band were sick
30:48So
30:49Yeah, amazing
30:49It's just in terms of the food
30:51It was a bit lacking
30:52So for that reason
30:52We're going to give Fraser and Corinne a...
30:55Hello then
30:57So 25 sadly isn't enough to beat Belladonna
31:01Who are still in the lead
31:07Everybody got to make sacrifices
31:09Sometimes it ain't a simple
31:10Potter paper there
31:11Leading us into the final day of the competition
31:13Where Yav and Harry from Pina
31:15Are hoping to pinch the prize money
31:18Our main competition definitely is
31:20Catarina and Monica
31:22That's going to be one
31:23But we're looking forward to
31:23Top it
31:25Last night I mean the food was kind of casual food
31:27I think tonight I'm expecting something
31:29Just a little bit more
31:30Yeah, more interesting tonight
31:32I'm hoping
31:33Yeah
31:33After having Yav's comment on
31:35Homemade things last night
31:37I definitely think
31:38They're going to make everything homemade
31:40Or at least I hope so
31:41Right
31:42I reckon we've got this in the bag
31:44I'm going to start prepping
31:45You go
31:46Start sorting
31:47Clean up
31:48Blower out
31:49Okay, let's go
31:50First up is the main
31:52A trio of tacos
31:53Beef with onion and jalapeno
31:55Fish with epizote crema and pico de gallo
31:58And mushroom with pumpkin seed and kale
32:01What's that?
32:03Epizote crema
32:04And that?
32:05Pico de gallo
32:06Yeah, but what is it?
32:08It's pico de gallo and epizote crema
32:10I can hear the words coming out of your mouth
32:12But what is it?
32:13You're a chef
32:14Yeah
32:15You don't know
32:16I do American food
32:18I never ever had anything like that
32:21So probably it sounds Mexican
32:24Normally it's quite heavy
32:25I'm just trying to showcase the tacos we already do
32:28Which we do at a very high level, I'd say
32:30Yav kicks off the tip-top tacos by prepping the beef
32:33Let's hear that sizzle
32:36Oh, very good
32:37We've got a berry rub
32:40We'll make this in-house
32:42And, yeah
32:43Unfortunately not willing to give away the recipe for it
32:47So...
32:47Gonna have to keep that on a secret, but...
32:49The secret rub goes on
32:51And they'll simmer in a beef broth for six hours
32:55Moving on to the mushroom
32:56Harry
32:57Here's a hand here
32:59Why, what do you need, sir?
33:00Two of these in each
33:02Harry splats avocado, chipotle and salt onto sliced mushrooms
33:07So these are gonna be the best dish of the night
33:09Just because I made them though, yeah?
33:11What...what...what is this?
33:12Mushroom
33:12I think
33:14And they're into the oven
33:17Fish is sliced, which will be battered and fried later tonight
33:22Moving on to dessert
33:24Mezcal tres leche
33:25With caramel whipped cream, cherries and toasted almonds
33:31Mezcal tres leeches
33:32I hope it hasn't got leeches in it
33:35It's interesting and, yeah, that is for my palate
33:38We're doing a tres leche cake
33:40Which is probably one of the most popular desserts in Mexico
33:44Arriba!
33:45Yav begins with the cake mix
33:47After his machine does the dirty work
33:50It's plopped into a tray
33:52Given a good old shake
33:54And it's in to bake
33:56Now the cherry on the cake
33:58So, twist it
33:59And pull the seed out
34:01Seeds shafted
34:02They're simmered with a splash of agave
34:06Tasting good?
34:08Oh, yeah
34:09Perfect
34:10Cake is out the oven
34:11Cut into shape
34:13Showered with cream
34:14That's all done now
34:16And stored in the broom cupboard
34:20Starter time
34:21Brawn ceviche
34:22With a clamato reduction
34:23Coriander and avocado
34:25And corn ribs
34:29They're all the ingredients that I like, obviously
34:31Um, not eating meat, yeah
34:33That sounds really fresh
34:35That sounds very fine-downy
34:37What's a caviche?
34:40And a clamato?
34:42Maybe it's a clam tomato
34:44That's pretty much what it is
34:46Well, the juice of
34:48It's quite a different dish to put on the menu
34:50And it's a very good representation of what
34:53The gastronomy of the cuisine in Mexico is
34:56Clamato agave and chili are boiled to make a tomato reduction
35:00Which will be drizzled over lime-cured prawns later tonight
35:04Yav then sets to work on his corn ribs
35:06Careful!
35:08You want to make sure your fingers aren't in the way
35:10Because we use a very sharp knife to do it
35:12Yeah, great advice
35:15Corn quartered
35:16It'll be deep-fried later
35:18Now the house corn sauce
35:20What's in that?
35:22You're not allowed to see this
35:23Get out!
35:25Don't worry, I didn't see anything
35:27The sauce is heated
35:29Whatever it is
35:30And it'll be mixed with the corn wings later
35:33There's a lot for them to pull off here
35:34And a lot can go wrong
35:36The menu is look nice
35:39It's something that I will eat
35:41I feel great
35:41How do you feel it's going to come out?
35:42We're winning
35:43We're winning?
35:44We're winning
35:44We're winning
35:44Okay, let's go
35:45Done
35:47First to arrive are current leaders Monica and Katrina
35:53Hello, hello, hello
35:55How's it going?
35:57Good to see you
35:59Thank you, grazie
36:00Thank you very much
36:01Do you know what?
36:01We've actually been here before
36:03Oh yeah?
36:03A few months ago
36:04But yeah, it was night time
36:06Right
36:06People were dancing
36:07Oh yeah!
36:09Let's go
36:09Next in our bodies from Barnsley
36:11Hi guys
36:12Don't mind your head
36:13Hey Monica
36:14Rhubarb Paloma
36:16Oh
36:17We're not going to throw fruit on the floor
36:19Oh no
36:20Your baby
36:21Outlet
36:21Oh, he's going to have to clean it
36:24Really?
36:26I'm going to have to clean it up
36:26Oh no
36:28And here we go again
36:29Yeah!
36:32May the best mum win
36:33May the best mum win
36:35Cheers!
36:37Coming up
36:37Messy moments
36:39No!
36:40No!
36:42No!
36:42And someone procures the prize
36:44No!
36:53It's the final night of the competition in Sheffield
36:56Cheers!
36:59Where it's Yav and Harry's turn to fight for the grand
37:02We're going to go get the starters ready, yeah?
37:04Thank you, all the best, guys
37:05Enjoy
37:05I'm so proud to it
37:06The corn ribs are in for a fry
37:08And the ceviche is assembled
37:10Keeping you cool, Yav
37:12Very chilled
37:14Life is only as difficult as you make it, isn't it?
37:17Harry flips the corn ribs in the secret sauce
37:20And here we are
37:21Fraun ceviche
37:22And corn ribs
37:28Dig in, guys
37:29Get it squeezed
37:34I've never eaten anything like this before
37:36It has got a kick
37:38It's spicy but it's not overpowering
37:40Yes
37:40It's really nice
37:41Corn ribs, they're really beautiful
37:44Plenty of flavour, perfect, you know
37:47The only things I cannot eat
37:48The tiger prawns raw
37:50It's cured in citrus
37:52Yeah, yeah
37:52Erm
37:53See if it's cooked but it's not
37:55Not like pan-fried
37:57Or anything like that
37:57That made me like
37:58Ooh
37:59Little bit
38:00I would prefer a sea prawns raw
38:04The texture is different
38:06This is definitely up my street
38:08It's messy
38:09I feel like you're trying to challenge me
38:11Today I'm going to leave here with like a tie-dye top
38:14So I'm excited
38:16You weren't wrong there, Fraser
38:17For me the starters were really cool
38:21I've never had anything like that before
38:22It were definitely too zingy for me
38:25But the flavours were nice
38:28Just not to my taste
38:30I bet if you put some ketchup in it
38:32No!
38:33I'd be alright
38:33You put ketchup in it
38:35You have a heart attack
38:36Not trying to be rude but yeah
38:38We don't do ketchup at Pino, unfortunately
38:40It's nothing to be offended by
38:42Definitely not
38:43She's herself
38:43If she likes ketchup
38:44If she likes ketchup
38:46That she does
38:48As you can tell by the spot
38:49And the food
38:50It's a great first date spot
38:52So I'm interested to see
38:53If you've got any embarrassing first date stories
38:55Yeah, I've got one with you
38:57Oh!
38:58That's Bella Bean
38:59Yeah
39:00I've been chopped like
39:01Three box of mushroom
39:02You know, sliced
39:03And obviously sometimes the mushroom
39:05Leave you dirty and black
39:07You know
39:08Fingernails
39:09So I went to see her
39:11In the coffee shop
39:12She grabbed my hand
39:13And saw it
39:13And I was so embarrassed
39:15It's not nice
39:16You know, when you like
39:17Somebody not show
39:18Your dirty finger
39:21LAUGHTER
39:23Would you like Harry's hands today?
39:24No, no, I can't see
39:25Oh!
39:26You see what I mean?
39:27You see what I mean?
39:29I've had him prepping cherries today
39:30You want to see my dirty finger?
39:34Sorry
39:34You know, I'm sorry
39:38I'm Italian
39:38What would you want to say?
39:41Forget it
39:42I think we'll leave them to it
39:44Oops!
39:45We smashed the starters
39:46I think we did
39:47Yeah?
39:47Off to a flying start, I reckon
39:48Yeah, man
39:49Can only get better from here
39:51Taco time in the kitchen
39:53Ooh, that looks fun
39:55Having everything made in-house
39:57Does make a big difference
39:58Yav gets the fillings finished
40:00How's it going, Yam?
40:01Yeah, we're almost ready, man
40:05Service
40:07A trio of tacos
40:09Beef, mushroom and fish
40:11Sweet potato replaces beef for Katrina
40:13Gracias
40:14Oh, thank you
40:16Let's go
40:21This beef taco is amazing
40:24Yes
40:25This sauce, whatever it is
40:27The problem
40:28Oh, it's amazing
40:29Is the beef better than yesterday's, eh, Monica?
40:33The beef, um
40:35Obviously
40:35Talking about last night
40:37You know, we are
40:38We are full
40:39Full of beef
40:40This is
40:41Perfect
40:42You just put your mouth
40:43It melted
40:44And then the crispy
40:46Tortilla
40:47It was perfect
40:48Yeah
40:48As much as it pains me to say it
40:51This was my
40:52This was my favourite beef
40:54I'm sorry
40:55I love you ladies
40:57And I absolutely adore us
40:59But
41:00No
41:01That blew my mind, boys
41:03It was so good
41:05You need to learn
41:06That
41:06She's still going, Mo
41:08It's all learning opportunities
41:10Still going
41:11Never mind, Fraser
41:12It's just nacho night
41:14Ha!
41:15The peanut beef
41:16Gave me beef with your beef
41:19You need to get on the beef game
41:20I've got beef with your beef
41:22Well, their beef is beating your beef
41:24And you need to up it
41:25Looks like we've got beef
41:26With your beef problem
41:27Let's take it outside
41:28I am going to
41:29Sip this
41:30And I hope you will all join me
41:31In doing that
41:32Let's go
41:33Let's go
41:34Let's go
41:34Put it down
41:35Put it down
41:36This can only go one way
41:39Oh no!
41:41No!
41:42I was wearing a bib too
41:44Babe
41:45How is that possible?
41:47Good luck cleaning that out
41:48The Romans used to burp
41:50When they enjoyed the food
41:51I feel like us Yorkshire people
41:53To show that we enjoy the food
41:55We just had to wear it out with us
41:56Hope everyone's enjoyed their manes
41:58We have
41:59Salud!
42:00Salud!
42:01Yoo-hoo!
42:02The food's gone down a treat, I think
42:04We're going to get along with dessert
42:06Okay
42:07Get out, go take care of them, yeah?
42:10Alright, fine
42:10In a bit
42:11Now that the sponges have had a creamy bath
42:14Let's get them onto the table
42:16He he he he he
42:18Let's go
42:20Tres leche cake
42:21Served with caramel whipped cream
42:24Cherries
42:24And toasted almonds
42:27Mama mia
42:28Mind that top, Fraser
42:33I think that's my favourite dessert of the week
42:37I love it
42:39I love the cherry
42:40I love the sweetness
42:41I did the cherries, that's why
42:43The flavours are spectacular
42:46But the liqueur stuff has soaked through your sponge
42:50So it's made it very soggy
42:51So it is meant to be like that
42:53But I can't completely get it
42:54I like it, yeah, it's different
42:56I thought it was very heavy
42:59And soggy
43:00So what we're going to do next
43:02Is we are going to have a little bit of a party
43:05Oh, I do like a party
43:08How is everyone feeling?
43:12CHEERING
43:13I know what you like
43:17Yeah, on the decks is fabulous
43:19We'd like to dance, that's us
43:20Wow
43:22Now the atmosphere of the dancing
43:24We're gonna be busting some moves out
43:27Only you've been on my body
43:29We've got no moves
43:32Only you've been on my body
43:34We've got no moves
43:35Only you've been on my body
43:36And the decks are sick, man
43:37We have 100% done enough to win
43:39Yeah
43:40To grab the grand
43:41They need to score 33 or more
43:44We enjoyed the dancing
43:45The food was a lot of flavour
43:47But unfortunately my little dessert was a bit soggy
43:50And I did like the raw tiger prawns
43:52So for this
43:5360
43:54Tonight we're going to give Yavin Harry
43:56Hold on to your messy t-shirt
44:02Let's find out together who's going to bag that cash
44:07In third place
44:10Ooh
44:11Backyard Barbecue
44:12CHEERING
44:13CHEERING
44:14CHEERING
44:15In second place
44:16Is
44:17Bella Donna
44:20Which wins first place
44:22In Pina
44:24Backyard Barbecue scored Harry and Gav 18
44:27Giving them a total of 34
44:29I think Pina definitely deserves the win
44:32Yeah
44:32I mean, I know you're meant to rule for yourself
44:34But this was my favourite night
44:36CHEERING
44:38CHEERING
44:39We're a bit disappointed
44:41Yeah, I think it could be, you know, 50-50, you know, first place for both
44:45But a big congratulations to Harry and Yav
44:47Grab a bunch
44:49CHEERING
44:50Grab your mop, Harry
44:51I don't think today could have gone any better if we tried any harder
44:55Go
44:57Go
44:58Ha, ha
44:59Ha, ha
45:00Ha, ha
45:02Ha, ha
45:02Dejave
45:02To the heaven
45:03You know
45:04Ha ha
45:05I said
45:08Ho
45:08Ha, ha
45:09Dejave
45:10To the heaven
45:11The heaven
45:13The heaven
45:18The heaven
45:19You know how I'm a hobby and a boogie and a boogie-dee-dee-dee
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