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00:00Get off it.
00:01Take three restaurants.
00:03It's the best night of our lives.
00:05Cooking up their finest fare.
00:07That is very sexy.
00:09Ask each to host a three-course meal.
00:11It smells delicious.
00:14Which will be scored in secret.
00:16On today's show...
00:18Hey!
00:19...adventurous mains.
00:20And these are the duck hearts.
00:22Duck hearts from the little skewer, yeah.
00:24Because it was so chewy, you know then what you're chewing on,
00:27which is a heart.
00:28And audacious claims.
00:30We did invent halloumi fries.
00:31What do you mean?
00:33I don't see how somebody can claim
00:35to have been the first person's fried halloumi.
00:38As they lock horns for a load of lolly.
00:41I like to butter a tray.
00:43That will happen.
00:51This week's professionals competition comes from Sussex.
00:55The county that brought the world the plum heavy.
00:58Doesn't look very heavy to me.
01:00Wow!
01:00That's on my way!
01:02Oh, blimey!
01:04And hoping not to collapse under the pressure of the competition
01:07are our first hosts, head chef Will and his business partner Jack
01:10from Med in Brighton.
01:13People think it's Mediterranean because obviously the name,
01:16and hands up, that does, it is what it meant once.
01:20And then we decided to kind of adventure out a little bit.
01:23Hear me out.
01:25Prawns, corn dog.
01:28Prawn dog.
01:29I'd buy that.
01:30There's some things you recognise, tartars, cured meat,
01:33and then we slap in, like, a bao bun filled with Mexican beef.
01:37Merging brutally different cuisines and cultures.
01:41A slightly unusual foray into food, then.
01:44Still, as long as you're confident.
01:45I think this is a winning menu.
01:47I think it's one of the best menus that we could have put together.
01:50Good to be positive.
01:51First course for the boys to tackle is their main.
01:54Barbecue duck with hispy cabbage and plum.
01:58Hispy cabbage?
01:59Yeah.
02:00And plum.
02:01Sorry, can I do that again?
02:03Right, for main, we've got barbecue duck.
02:09Hispy.
02:11Is it hispy?
02:14It's not, is it?
02:16It's not me as.
02:22I'm done.
02:23Hang on, we've only just started.
02:25Meet front of house Ryan and owner and chef Amy from Ami Bistro.
02:30Ami Bistro started as a cafe and used to make sandwiches and cakes
02:33and then we just developed it and developed it
02:36and become more fine dining.
02:38How long for the fish for table eight?
02:40Couple of minutes, Ian.
02:42What's good about this restaurant?
02:43Oh, it's us.
02:44We run the show.
02:46People come in for my personality and for Amy's cooking.
02:50Not necessarily in that order, presumably.
02:53Morning.
02:54My energy rubs off on people that come in to eat
02:57and it rubs off on the staff that work front of house
03:00that then rubs off on the customers as well.
03:02Sounds like you rub off on everyone, Ryan.
03:05Back with today's hosts and Will sets about carving up his duck.
03:09Lovely bit of duck.
03:11Oh.
03:11It's a classic for a reason.
03:13We're going to use the whole animal.
03:15There's going to be some bits that some people might be a little bit worried about
03:18but I'm sure they'll love it.
03:21Oh, intriguing.
03:22The duck breast is seasoned, placed in a bag with rosemary and butter
03:26then popped into a vacuum sealer.
03:27You see I'm watching for days sometimes.
03:30There we go.
03:30I think you might need to get out a bit more, fella.
03:32That is science, isn't it?
03:35Perfect.
03:36Get off it.
03:37Having been scienced and slapped,
03:39the duck is put into a hot water bath to slowly cook.
03:43It'll be barbecued later and served with the hilarious hispy cabbage.
03:47On to the starter.
03:49Cochujang trout tartar with prawn toast.
03:52That sounds like a banging starter, actually.
03:54I don't know why I keep saying banging.
03:56I don't usually say banging.
03:57Down with the kids.
03:58Yeah, because I'm trying to be younger than I am, really, so...
04:00You know what I mean?
04:01Cuzz fan.
04:01Indeed I do, home slice.
04:03The final restaurant in our triumphant trio is the Fat Greek Taverna.
04:08Hey!
04:08With owner Andy and front of house Michelle.
04:12You get a mix of the charcoal kitchen, we've got the wood oven,
04:16vegan meat eaters.
04:17It's street food.
04:18I've just gone off the word street food now, the way you said it.
04:21Not your fault, but...
04:22Oh, OK.
04:23Well, it just doesn't sound good anymore, does it?
04:24It's easy dining.
04:26It's relaxed.
04:27It doesn't work either.
04:27It's kind of that feeling you get when you get given food from your family, and it just
04:32feels like a big hug of food.
04:33That's what we could call it, hug food.
04:35Hug food?
04:35Yeah, I'm not sure that's going to catch on.
04:37Anyway, do you have the chops to win the competition?
04:40Being Greek is a massive advantage because we've just invented everything.
04:43And when you've invented the world, you're technically like a god, aren't you?
04:47It's a bit of a stretch.
04:49Packet man, Will cuts up trout for his ta-ta.
04:52Precision.
04:53Finesse.
04:54Precision and finesse.
04:55Who are they?
04:56Lovers of raw fish, I'd imagine.
04:58It's going to be a risk serving raw fish, because when you say you're having sushi, you're
05:02fine with it.
05:03Exactly.
05:03But when you say you're having raw trout, you're going to be weird about it.
05:06We'll see what people think.
05:07I am not a fan of raw fish.
05:10You don't even like sushi, do you?
05:12I don't even like sushi.
05:14But I like prawn toast, so I'll eat prawn toast.
05:17That'd be cool.
05:18Well, that's something at least.
05:19Jack shells the prawns.
05:21We got them straight from the beach.
05:23We call them the sausages of the sea.
05:24Do you?
05:25They just swim right into your hands.
05:26I'm not sure that's true.
05:28Will chops up chili and garlic, then separates egg whites to combine with the prawns and a
05:33special seafood sauce.
05:35It comes out of this sort of funky, fishy, delicious paste.
05:38It's great.
05:38After a blitz, the mix is slathered onto homemade brioche, then coated in sesame seeds.
05:44They'll be deep fried before serving.
05:46Dessert, please.
05:47White chocolate and salted caramel tiramisu.
05:51I like tiramisu.
05:52I really like tiramisu.
05:53Yeah, and especially with, like, white chocolate and salted caramel.
05:56But I do like it a bit bougie.
05:57I love bougie, yeah.
05:59It's got to have a bit of bougie, bougie tiramisu.
06:00The Italian guy that invented tiramisu didn't have any salted caramel.
06:04It's a modern twist on the tiramisu.
06:07I think it's going to be really good.
06:09Cool.
06:09Yeah.
06:09I'm just really simple.
06:11You said it.
06:12This is your time to shine.
06:13It is my time.
06:14Shine away, Jack.
06:15Having made a sponge, discs are cut and soaked in coffee, brandy and amaretto,
06:20then squished into moulds.
06:21A cream mix and chocolate ganache are then piped in.
06:24It's looking good.
06:26The tiramisu's are popped into the blast freezer and will be coated in white chocolate later.
06:31From this, I could not gauge the type of restaurant we're going to.
06:34I think it's an Asian restaurant.
06:36Um, I've probably said that.
06:38It's probably not.
06:39Maybe it's like a...
06:39No, I mean...
06:40It's not a Jamaican barbecue hut, is it?
06:42Let's do it.
06:43Let's get ready.
06:43All right.
06:45First up, it's Amy and Ryan from Ami Bistro.
06:48That looks nice, doesn't it?
06:50Yeah.
06:50Hi.
06:51I'm Ryan.
06:52Nice to meet you.
06:53Nice to meet you.
06:55Hello, nice to meet you.
06:55I'm Amy.
06:56Hi, I'm Ryan.
06:57Nice to meet you.
06:57Hello.
06:57You've got a lovely place here.
06:59Thank you, sir.
06:59Thank you very much.
07:00Oh, I like the, um, is it moss on the wall?
07:03It's real moss.
07:03It's real moss.
07:05I love that.
07:06Yeah, come and have a little bit of a time.
07:07Oh, come and have a feel.
07:09Yeah, I will be feeling your beard later as well.
07:11I don't think he was offering that.
07:13He wants to touch my beard.
07:15I mean, who can blame him?
07:16Who blames him?
07:17It's a really good beard.
07:18I just, I love a big beard.
07:20Well, that's good to know.
07:21Last up, it's Andy and Michelle from the Fat Greek Tavana.
07:24Hi.
07:25Welcome, welcome.
07:26Hi.
07:26Good to meet you.
07:27Hi, I'm Andy.
07:28How are you?
07:28You do very well.
07:29Can we get you guys a drink?
07:30We've got some Negronis on the go.
07:32It's good to be.
07:33That's it.
07:34To the best night of our lives.
07:36Coming up, a fishy issue.
07:39I don't know if everybody loves, like, more fish.
07:41It's the texture for me.
07:42When it's in my mouth, it's just like a snow.
07:46And a cutlery calamity.
07:48I feel like a bit of a kid sticking a big spoon in my mouth.
07:51It kind of, like, takes my manhood away.
07:52Some might say manliness is not based upon the size of a spoon.
07:56Desserts should be eaten with a fork.
08:03It's the opening night in Sussex.
08:05Cheers.
08:07And Will and Jack from Med are treating their guests to a display of daring dishes in the hope of
08:12winning the £1,000 prize.
08:15All right, we're going to go off and make your size.
08:17See you in a bit.
08:19Oh, have you touched the moss yet?
08:21Have I touched it?
08:22No.
08:23Is it real?
08:24Go and touch the moss yet.
08:24It's nice.
08:25Have you licked this?
08:26Oh, no, no.
08:27You haven't?
08:28Why would he?
08:29Go on, Andy.
08:30Go on.
08:31Good grief.
08:32It actually tastes quite nice.
08:33It doesn't taste like food.
08:35Not that you would, but please don't try that at home.
08:37Why would you walk into a restaurant and lick a moss wool?
08:41You wouldn't do it.
08:42Well, I did it.
08:43Yes, you did.
08:45It's going to be a long couple of days, I think.
08:47Andy seems like a character.
08:49He's certainly giving that impression.
08:51Everyone's really nice.
08:52I think they're going to be adventurous enough to try all the dish.
08:56I'm 100% certain it's going to go down really well.
08:58You're 100% certain we've won?
09:00Yeah.
09:01I'm 100% certain you need to get cracking if you want a chance.
09:04Will mixes up his trout ta-ta.
09:06Full of magics at work.
09:07Oh, the little wizard.
09:09The fryers get loaded.
09:10He's a big boy, isn't he?
09:12Yep, they're whoppers, all right.
09:13I hope they like hot bread.
09:15Who doesn't?
09:15The fried bread is sliced up and the raw fish mix dolloped out,
09:20and there it is.
09:21Trout ta-ta with prawn toast.
09:25Oh, that looks nice.
09:26Mmm.
09:27Which one do you want to eat first?
09:29I would advise scooping a bit of that on top.
09:31I should have put it down and put my face in it.
09:33Don't do that, Andy.
09:36It can be one of those dishes that maybe...
09:38I don't know if everybody loves, like, a ceviche or, like, a raw fish.
09:43I have never had a ceviche before, but this is good, yeah.
09:48It's the texture to me.
09:49Yeah, it can be that.
09:50The second that it went down, I knew straight away Amy was going to enjoy it.
09:54It's just the texture.
09:55When it's in my mouth, it's just like a...
09:59Snow.
10:00Really enjoyed it.
10:01Something that I probably wouldn't usually order,
10:04but I definitely would if I went there again.
10:06Taunt toast, bang.
10:07Really?
10:07Thank you very much.
10:08I've had prawn toast everywhere, like lounge, kitchen, dining room.
10:12The whole ground floor.
10:14No, no, honestly, it's really, really nice.
10:16It's all about the PT for me.
10:18I have to say they should get a van and just sell prawn toast.
10:20Yeah, they might do that.
10:20Sell the restaurant, get a van, sell prawn toast all day.
10:24Yeah, prawn toast, prawn toast van.
10:25Sound business advice there.
10:26If you're not having that, I will have it.
10:28I only trade you if you trade me in prawn toast.
10:30I'm not going to wait for it.
10:32You can have Michelle's prawn toast.
10:33No, it's me.
10:35It turns out they love prawn toast.
10:37Everyone loves prawn toast.
10:38Really happy with how the start went.
10:40Let's smash out the main, see if they like some duck.
10:42Will plonks his sous vide duck onto their indoor barbecue.
10:46Oh, smoking.
10:48And dresses his hispy cabbage.
10:50Duck breasts fully smoked.
10:52Will has an unusual addition for the dish.
10:54Duck has to be marinated in buttermilk, soy sauce, garlic and mirin.
10:58We're just going to grill them, serve them on little skewers, see how people get on with it.
11:02Good luck with that.
11:04The breasts are plated and there it is, barbecue duck breast with hearts on a skewer.
11:10There we are, guys.
11:12Oh, thank you.
11:14No worries.
11:15So we have, like, a smoked barbecue duck breast, a little barbecue duck heart and a hispy cabbage with duck
11:20heart mayonnaise.
11:23It's duck hearts, I know, but they're delicious.
11:25No, it's not the hearts, it's the hispy cabbage.
11:28Really?
11:28You hate cabbage?
11:29No, I just never heard of it.
11:32Please don't get him started again.
11:36The duck is delicious.
11:37I've never eaten a cucumber with duck, but it actually really goes.
11:40The barbecue flavour you really could taste, say, had been probably barbecued.
11:45I really, really like that.
11:47The duck was cooked really well.
11:48Actually, really hard to get right.
11:50It was perfectly cooked.
11:51And these are the duck hearts.
11:53Duck hearts on the little skewer, yeah.
11:54Brilliant.
11:55We like to respect everything that we buy.
11:57And if the bird comes in the hearts,
12:00they often do come with hearts.
12:02And often it gets thrown away, so we like to, we'll dress it up and try and do what we
12:06can.
12:08I've been squeamish about the starter, so I thought, just crack on.
12:13Put the whole thing in my mouth.
12:15Mm-mm.
12:16It was hard.
12:17And then because it was so chewy, you know then what you're chewing on, which is a heart.
12:23And then trying to swallow it,
12:26and then it wouldn't go down.
12:27So then you have a drink, and then that's when it broke up.
12:30And then you've got a broken-up heart in your mouth.
12:34Love it.
12:34It's very nice.
12:35That's not what your face is saying.
12:37I actually really enjoyed the duck hearts.
12:39They were surprisingly all right.
12:41The duck hearts went down well.
12:43Do you think?
12:43I feel like the duck hearts went down badly.
12:45Yeah, they might have gone down like a ton of bricks, to be honest.
12:47But, I mean, I'm happy to put them on the plate, because it's what we're about.
12:50Well, quite.
12:51With the duck hearts' dividing opinion, Michelle is keen for a rummage in the boys' past.
12:56Have you always done kitchen?
12:5815 years, almost.
12:59In and around kitchen.
13:00Oh, wow.
13:01Which means how old I am.
13:04I'm not even going to get it.
13:05Let's play how old the one is.
13:07Oh, yeah, let's do that.
13:08No, don't do that.
13:09Who's the youngest at the table?
13:11I think you are.
13:12I think Michelle's the youngest at the table.
13:14Well, I think Amy's the youngest at the table, because I'm nice.
13:19Aw, thanks, Raya.
13:21All right, if you think of your youngest, put your hand up.
13:23Andy, put your hand up.
13:26I knew you'd put your hand up.
13:27Yeah, all right, granddad.
13:28Hey, that's rude.
13:30Okay, both say your ages at the same time.
13:32Three, two, one, 30.
13:34Yay!
13:36I knew it.
13:36I was surprised that Jack Wills was younger than you.
13:38Well, the difference is, you shaved, he didn't today.
13:41That's probably why.
13:42That is the difference.
13:42That is the one difference.
13:43Charming.
13:44You guys all finished?
13:45Yeah.
13:46We'll smash out a bit of dessert here.
13:47I think we may have played it a little bit dangerous with the siren, the main.
13:51This one's a little bit safer.
13:53Who doesn't want a tiramisu dunked in white chocolate?
13:56Exactly.
13:56With gold.
13:57And no other body parts.
13:59Will swirls caramel patterns onto a plate,
14:02then plops down the white chocolate-covered tiramisu.
14:05He's so fast, isn't he?
14:06Like the wind, Jack.
14:08Gold leaf is at it, and bingo,
14:10a tiramisu as if touched by Midas himself.
14:13Thank you very much.
14:14You're very welcome.
14:15There we are.
14:17Wow.
14:17I would worth giving it a little crack,
14:19and it will fall apart.
14:24What did you say the ice cream was?
14:26Miso.
14:26Mmm.
14:27It's a bit savoury, a bit caramel.
14:29I think the dessert is perfect.
14:30I love it, actually.
14:31I just don't like eating with spoons.
14:32I feel like a bit of a kid,
14:34sticking a big spoon in my mouth.
14:36Fair enough.
14:36Fair enough.
14:37Mmm.
14:37No, yeah, you're right.
14:38There's an elegant kind of thing about a massive spoon with it.
14:42It kind of, like, takes my manhood away.
14:44Some might say manliness is not based upon the size of your spoon.
14:47I think Gandhi said that.
14:48I think Gandhi did say that.
14:49Did he say that?
14:50Yeah, yeah.
14:50I don't think he did.
14:52Andy is quite outspoken.
14:53I feel like he's got a lot left in the tank behind him
14:56that could rock it out at any moment,
14:58and we're going to brace ourselves.
15:00Michelle, are you OK with the size of your spoon?
15:02It fits in my mouth perfectly, thank you.
15:05Fantastic.
15:06It's a good, good, good.
15:07Do you know what?
15:07It's a good dessert.
15:08It looks sexy, how dessert should look.
15:09But again, just felt uncomfortable about the spoon.
15:11I don't know why it's bothering me so much.
15:13Dessert should be eaten with a fork.
15:15I like the ice cream.
15:16What's the crumb?
15:18It's white chocolate.
15:19A lot of work and a lot of talent they put into the white chocolate dome,
15:24but don't call it tiramisu.
15:26It wasn't coffee enough.
15:27There was no booze.
15:29Call it a white chocolate sponge cake thing.
15:31Yeah, that's catchy.
15:33Now, Will, that beard is very sexy.
15:36You did promise me a little stroke earlier.
15:38I know, I'm totally OK with you doing it.
15:40Are you sure?
15:40I have a thing about beards.
15:43Will's beard was so beautiful.
15:45I love it.
15:46Yeah.
15:46It felt like brille pads, which was weird, but...
15:49That is quite weird.
15:50That is weird, yeah.
15:51Brille pads.
15:52It looks like he might have a gentle hat, like soft hands, but I don't know.
15:55He doesn't, no.
15:55He's rough like a sailor.
15:57Is he?
15:57Yeah.
15:58I'm proud of every single dish that I've got out today.
16:01I reckon if I could have done anything different, I reckon with a dessert, we could have used
16:04forks.
16:06Yes, sweet.
16:07Exactly that.
16:08Scores out of 20, please.
16:10You can tell that they're really passionate about what they do and they're very good at
16:13what they do, but I don't think it's entirely for us, so for that reason, we're scoring them
16:18a 14.
16:20Tonight, we're going to be scoring the boys 17.
16:23Which gives Will and Jack's adventurous menu at Med a heartfelt 31.
16:35It's the second day in Sussex and the turn of Amy and Ryan from Ami Bistro to host.
16:40We are confident.
16:41We can do this.
16:42Tonight is our night.
16:43We're going to smash it.
16:43We're going to win.
16:44I think Jack and Will entered the competition really well.
16:47A good starting point.
16:48It just makes us want to sort of fight for it even more now, doesn't it?
16:51We smashed it.
16:52Everything was how I would have served it and would have wanted to serve it.
16:55Yeah.
16:55So, any thoughts on tonight?
16:57As a chef, Amy didn't like typical kind of chef-y things, so I wonder which avenue she's
17:05going down.
17:05I reckon it's going to be small and cute.
17:07Maybe the odd doily.
17:09I reckon it's going to be a tea room.
17:11The decor may be in question, but the kitchen dynamic certainly isn't.
17:16Come on, Ryan, let's do this.
17:18Yes.
17:18Let's smash it.
17:20You're in charge.
17:21I will learn something today.
17:23You might, if you listen.
17:24But I won't listen.
17:26You do get carried away.
17:26I do get carried away.
17:28You do get carried away.
17:28I'll end up doing something really silly right now.
17:30Yeah, like buttering trays.
17:32Yeah, I like to butter a tray.
17:34That will happen.
17:36Before it does, best crack on with dessert.
17:39Rich chocolate taut with Irish cream, strawberry puree and honeycomb.
17:44That is a bit of me.
17:45Is it?
17:46Yeah.
17:46It's not pushing boundaries, but then why does food have to push boundaries all the time?
17:52It can be just delicious.
17:53It's not worth four, right?
17:55Amy starts by making a meringue base.
17:57She separates eggs and mixes with sugar.
18:00That does look really nice.
18:01Yeah, if raw eggs are your bag.
18:03There's only one way to find out this is ready, Ryan, and you know that.
18:06Quick, Amy, the head test.
18:08Oh, you spoilsport, Ryan.
18:10It's ready.
18:12Melted chocolate goes into the meringue and Ryan is thirsty for knowledge.
18:16So, can I ask a question?
18:18What is this that we're making?
18:20Are you actually serious?
18:22This is the filling?
18:23Yes.
18:23Right, I get it.
18:24Do you never listen, Ryan?
18:25Apparently not.
18:26I'm not sure it would help if he did.
18:29Cream is folded into the mix, then it's onto a digestive biscuit base and into chill.
18:34So, what's next, chef?
18:36The honeycomb, Ryan.
18:37Honey is added to sugar and heated, whilst Ryan butters a tray.
18:41He did say he would.
18:42Then masterfully tears baking parchment.
18:45You know what?
18:45That will do.
18:47There you go.
18:47Did you butter it?
18:48Yeah, I buttered it.
18:51And added the parchment.
18:53It's usually either or.
18:54Sugar and honey melted.
18:55Thoughts, Ryan?
18:56That is very sexy.
18:58Indeed.
18:59Bicarbonate of soda is added and then the whole gooey blob is slopped out onto that baking tray.
19:04Look at the pass.
19:06Once hardened, the honeycomb will be used to decorate.
19:10Onto the starter.
19:11Smoked haddock and mackerel in a rich white wine and parmesan sauce.
19:15I love mackerel.
19:17I love smoked haddock.
19:18Yeah.
19:18Smoked haddock, I love mackerel.
19:22Not a fan.
19:23Oh, dear.
19:24I've chosen it because my customers seem to love it and when we changed the menu they always
19:28want it back, so I've bought it back.
19:30Well, isn't that thoughtful of you?
19:32Amy kicks off by poaching the smoked fish in milk.
19:35Oh, you didn't tell me to stare there, did you?
19:38No.
19:38Part of the time I think I'm a chef but I can't do anything.
19:41I'm sure Amy can think of something you can do.
19:43She tends to the serious business of making a sauce with flour, butter and white wine, while
19:49Ryan hoses down some mucky pots.
19:52I like Ryan, but he's a lot sometimes, isn't he?
19:55Well, I'm saying nothing.
19:57Having cooked the fish, the milk is combined with the sauce mix and thoroughly beaten.
20:01Grated cheese is added and then finally the cooked fish.
20:05Looks good.
20:06Smells smoky, smells cheesy.
20:09The mix will be topped with equally cheesy breadcrumbs and served with homemade bread tonight.
20:15Meantime, oven-roasted rump of lamb with fondant potato, carrot puree and a red wine jus.
20:22I'm all about that.
20:24Give me that all day long.
20:25Yeah.
20:25As long as she doesn't screw out the fondant potato.
20:27Because that's difficult to...
20:29Or overcook the lamb rump.
20:30I think if everything is right, it could be a contender for Wills and Jack's night.
20:36Fresh herbs and garlic are added to parboiled potatoes.
20:40And then butter.
20:40Loads and loads and loads of butter.
20:43I hope no one's on a diet.
20:44They might well be after this.
20:46Potatoes off for a buttery swim, Amy turns her attention to the lamb.
20:50Oh, that lamb looks nice and juicy and sexy.
20:53Thank you, Rye Jella.
20:54Add some time, please.
20:56I will give you all the time in the world.
20:58Probably a little excessive.
21:00The lamb is given a good working over.
21:03Looks absolutely divine.
21:05Go and massage them.
21:06I think you might need to sit down, Rye.
21:08The rumps are covered up and left to rest.
21:10Ready to be cooked later.
21:12Well, let's go and get ready for tonight.
21:14Looking forward to it.
21:16Safe.
21:17Can I say safe menu?
21:19If you must.
21:20Crowd pleasing.
21:21Yeah.
21:21It's very smart.
21:22Smart.
21:22Yeah, it's a smart menu.
21:23First up, it's Andy and Michelle.
21:26How are you?
21:26Oh, you look so nice.
21:28Hey, darling.
21:30How are you?
21:30Yeah, I'm good.
21:31So we've got some margaritas ready for you.
21:34Perfect.
21:35Brilliant.
21:36Lovely.
21:37You can just wipe the salt off if you're not a salty person.
21:40Oh, yeah.
21:42What's nicer, the salt or the moss on the wall?
21:44The salt.
21:45I'm not sure how I've developed the guy that's going to lick stuff, but...
21:48What's he going to lick tomorrow?
21:49Yeah.
21:50The mind boggles.
21:52Next in, Will and Jack.
21:54Hello.
21:55How are you two?
21:57How are you?
21:57So good to see you.
21:58Oh, so good to see you.
22:00Oh.
22:01I'll try not to.
22:02I can't promise anything, though.
22:04Well, you could.
22:05Cheers.
22:05Cheers.
22:06Welcome.
22:07There you go.
22:08Coming up, spoonery buffoonery.
22:10I bought my own spoon just in case I could eat you out, like, you know.
22:14If you bring a spoon and not get to use it, it's disappointing, isn't it, really?
22:17And competitive coiffures.
22:19We are doing Battle of the Hairs tonight.
22:23Amy wins hands down.
22:24Will does win the Battle of the Beards.
22:26I hope so.
22:33It's the second night in Sussex.
22:36Cheers.
22:36Cheers.
22:37Oh, yay.
22:38Where Amy and Ryan of Ami Bistro are hoping their house classics will give them a shot at the £1
22:43,000 prize.
22:44I'm confident with tonight's menu.
22:47I'll pick the customer's favourite and hope they love it.
22:50Well, if it's good enough for your normal customers, Amy dishes out her smoky fish mix.
22:55I think this starter might be a bit dull.
22:57You could always throw in a fish heart or two if you're worried.
23:00She tops with breadcrumbs and parmesan.
23:02You can never have too much cheese.
23:05Oh, I think you can, Ryan.
23:06Oh, I'm excited.
23:08Are you excited?
23:09We're all excited.
23:10The smokies are garnished with homemade bread.
23:42And there it is.
23:42I'm excited to, like, to really wow people.
23:44Should have added the fish hearts.
23:45And I was really dreading the starter.
23:50But it wasn't overpowering the mackerel.
23:52The smoked haddock was perfect.
23:54Yeah, no, I just really liked it.
23:55It's a little bit like a fish pie.
23:56It's great.
23:57I loved it, actually.
23:58Andy, I know you have a thing about forks.
23:59Is that 4kk for you?
24:01Do you like that 4k for you?
24:02Can I look at that weight?
24:03It's perfectly balanced.
24:04It's nice to look.
24:05I can do that.
24:06Got any magic?
24:07Ready?
24:08Oh, there's a ball.
24:10Oh!
24:10And then it's like...
24:12There you go.
24:13I did it.
24:13What is it?
24:14It's gone.
24:14Who doesn't love the magic ball, really?
24:16I mean, I think it doesn't matter what age you are.
24:18It's ageless, really, the magic ball.
24:19It's like taking a toddler out for dinner.
24:21Only you don't get the free crayons.
24:23So, you used to be a magician?
24:26I still am.
24:27Clown, more like.
24:28I haven't always been a chef.
24:29I used to, or tried to be an estate agent, but...
24:32What happened there?
24:34I was just terrible at it. Awful.
24:36I'd buy a house off, yeah?
24:38Would you?
24:39Oh, thank you.
24:39You seem trustworthy.
24:41I've always been in hospitality
24:42since I was 15.
24:44But I am studying law.
24:46Oh, yeah, that's amazing.
24:48Yeah, and I also do a forestry course.
24:50Like bow-making in campfires.
24:52What do you do?
24:53Just learn how to make bouquets of flowers.
24:56Floristry.
24:56I thought you said forestry.
24:58We both learned forestry.
24:59In my head, it was like, does she plant forests?
25:01Does she live in the forest?
25:02I mean, they normally hibernate around this time of year.
25:04She shouldn't even be out.
25:06I've definitely got the attire to cut down trees, but, you know...
25:09Do I really don't say it correctly?
25:13Floristry, forestry...
25:14I mean, there is an L in there.
25:15Yes, but you didn't use it.
25:17Absolutely happy with the starter.
25:19I'm so confident that we're going to do really, really well on our mains,
25:22so we're going to absolutely smash it.
25:23Amy seasons her lamb before searing it in a hot pan.
25:27Then fondant potatoes go into a vat of hot butter.
25:30They're going in.
25:31They're going in the oven.
25:33Teamwork makes the dream work.
25:36And the on button makes the oven work.
25:38Square plates are smeared with carrot puree.
25:40Fondant spots are added.
25:42Mind your backs.
25:43And finally, the star attraction comes out.
25:46They are looking good.
25:47There it is.
25:48Oven-roasted rump of lamb with a huge spoon of jus.
25:53Lovely.
25:56Thank you so much.
25:57Joy.
26:02So how does everybody like their lamb?
26:04Nice bit of pink in the middle.
26:06Very, very nice.
26:07Oh, thank you.
26:08The lamb was delicious.
26:10My only thing I would say, why puree vegetables?
26:13I like carrots to be carrots.
26:15Your massive toddler might disagree.
26:16I'm going to upset Jack and Will, but that's the best main so far.
26:19Oh.
26:22Thank you very much.
26:23It's a safe and simple bet and that says a lot about his character.
26:27You know?
26:28Touched a nerve there.
26:30What did you think that our restaurant would be like before you arrived?
26:34I was wondering whether you guys were like a sort of, like a cafe tea room.
26:39This is nothing what I expected.
26:41It's funny you say that.
26:42My dream was to have a cake cafe shop.
26:44Yeah, there we go.
26:45And that was...
26:46You weren't far off.
26:48And it started as that and we just progressed and progressed and it became...
26:50Amazing.
26:51A proper restaurant.
26:52So I wasn't far off.
26:53You weren't far off.
26:54I wasn't far off.
26:54I can...
26:55I sussed that out.
26:56No, I thought that was, erm...
26:58What's the word?
26:58Ooh.
26:59Really...
27:00Insightful?
27:01I can't think of the word, but he's obviously...
27:03I know the word.
27:03Picks up on...
27:04Astute?
27:05What is the word?
27:06Someone help me.
27:07Shrewd?
27:08Aware?
27:10I don't know the word.
27:11Intuition?
27:12Intuition?
27:12Oh, that'll do.
27:14So, Ryan, what do you find the hardest about working in the industry?
27:17I think the long hours.
27:18Couldn't agree more.
27:19Yeah.
27:20Although we do get a Friday or Saturday night off and you go out and you see the people who
27:24are out on Friday or Saturday and you're like, whoa!
27:28This is not for me.
27:29Everyone else our age is going out with people their own age.
27:31When we have Monday to Sundays off, we're just hanging out with old people at garden centres.
27:35It's great, actually, because you learn a lot from old people.
27:37I love a garden centre cafe.
27:39It's all about the cheese scones, isn't it?
27:41Absolutely.
27:41Yeah.
27:41I live in a flat.
27:42I don't even have a garden, but I still go to a garden centre just for the cheese scone.
27:47I don't remember eating at a garden centre, however.
27:49Well, you haven't got a car.
27:50You wouldn't be able to get a bus to the garden centre, would you?
27:54That hurts.
27:54That hurts on so many levels, you have no idea.
27:57I was happy with my main.
27:59So now all we've got left is dessert.
28:01Dessert.
28:01Absolutely.
28:02It's a walking heart.
28:03Looks more like a chocolate taut to me.
28:05Strawberry puree and whipped cream are added, then finally honeycomb is jabbed into the top
28:10before Ryan is let loose with a naked flame.
28:12That's something new.
28:14Perfect.
28:14How to play with fire.
28:16And there it is, chocolate taut graffitied with gold.
28:20Wow.
28:21Oy.
28:22Andy, you have got a fork and a spoon, just in case.
28:26I thought it was going to be like in a glass.
28:28So I did bring my own spoon, actually, just in case.
28:31Oh!
28:31I bought my own spoon, just in case I could eat it out, like, you know, kind of like that.
28:35I would not be offended if you use your own spoon.
28:37But I don't need it.
28:37I need a fork, you know?
28:38I mean, I think that's a little bit beard.
28:44You're right, it's got a nice action on the fork.
28:47And it does add an extra element of, um...
28:50Danger.
28:50Of danger to the effect we deserve.
28:53Mind those prongs, Jack.
28:55This is new territory for you.
28:58What do you think of the dessert?
28:59I was expecting more of a ganache-y, ganache kind of type.
29:03That is so...
29:03It's almost like a mousse, it's amazing.
29:05Yeah, I guess I'd be happy having that at any, like, at any restaurant.
29:09But would you remember it?
29:11I mean, I could have had it anywhere.
29:13Dessert was the weakest of the three, actually.
29:15I didn't like this honeycomb shoved in the top.
29:17And I didn't get to use my spoon.
29:19And that was kind of like, you know, if you bring a spoon and not get to use it,
29:22it's disappointing, isn't it, really?
29:24Don't bring a spoon, then.
29:26It's not the best dessert.
29:27I'm going to put it out there.
29:28I was not 100% happy with it.
29:30But we smashed the starter, we smashed the main...
29:32Yeah, but dessert, people think that's dessert, don't they?
29:34I think they did two really good courses, amazing food.
29:38The dessert let them down a bit,
29:40so there's a little bit too much fussing for my liking,
29:42so we're going to score them...
29:4416.
29:4516.
29:45We think that Amy and Ryan executed the food brilliantly.
29:48However, I feel like there's so much more that she could deliver as a chef,
29:54and for that reason, we're voting them 16.
29:5616.
29:57Which gives Amy and Ryan's House Classics night a grand total of 32,
30:02putting them into first place.
30:11It's the final day in Sussex,
30:13with Andy and Michelle from the Fat Greek Taverna to host,
30:17and the enthusiasm for this evening's event is more than evident.
30:20I'm really excited.
30:22I'm going to bring the energy, bring the fun,
30:24and showcase what we can do.
30:25As always, best or last.
30:27Yeah, always.
30:28After last night, I do feel slightly confident that we've done well
30:31and we could win it, perhaps.
30:34Yesterday's concerned us quite a lot.
30:36And we already know Andy's voted them better
30:37because it was the winning main course.
30:39He was very vocal about it.
30:40Yeah, he was.
30:41He didn't mince his words at all there.
30:42He didn't.
30:43So, predictions for Mr Spoonie the Moss Licker, please.
30:46I'm expecting big fat Greek wedding, party, loud.
30:51Halloumi.
30:52Not just any halloumi, though.
30:54The starter is sesame and honey halloumi.
30:58I was all right.
30:59Oh, dear.
30:59Starter.
31:00Sesame and honey halloumi.
31:02It's exactly what I was expecting.
31:05In which case, it should be really good.
31:07Yeah.
31:08It's literally the best starter.
31:10Let's hope your guests agree.
31:12Andy frees the halloumi from its packet
31:14and instructs Michelle in the way of the knife.
31:17So, you want to use your little baby knife?
31:18Probably not going to work, though.
31:19It will.
31:20We've got this, like, two...
31:20Two what?
31:21What's that?
31:23Halloumi.
31:25You'd think he'd know by now.
31:26The cheese will be cooked and covered in honey.
31:29Simple.
31:29Very simple.
31:30It is very simple.
31:31It's something that even I could cook.
31:33I'm sure there's more to it than that, Ryan.
31:35Next comes the delicate art of fig chopping.
31:38We want it quite rusty.
31:39We're just going to, like, put it on top like that.
31:41OK.
31:42Actually, it is quite straightforward.
31:43They will be accompanying the honey and sesame halloumi.
31:47Well, they're not walking with it, like...
31:49No.
31:50They're not going to go out for a date with it, are they?
31:51But, yeah.
31:52Isn't the date a fig, though?
31:54Hey!
31:55Hey!
31:56Nice!
31:57Funny, but factually incorrect.
31:59Onto the main, smoke-roasted cleftico with confit potatoes
32:03and okrafagi.
32:06I've just seen it.
32:07What is it now, Ryan?
32:09Orcafagi.
32:10This is traditional foods.
32:11It obviously means something to him.
32:12I hope he's going to do it proper.
32:15Yeah, do it well.
32:15Cliff Tico.
32:16That sounds like a coffee, doesn't it?
32:18It's not.
32:19In this case, it's a very slow-roasted shoulder of lamb from Greece.
32:22You say gibbereos?
32:25No.
32:26This one's from...
32:27I think this one's English.
32:28Always good to check.
32:30A lot of people will be like,
32:31oh, it's got loads of fat on it!
32:32But actually, that's what gives it the flavour.
32:33Yeah.
32:34And I think life's too short to eat meat that's not got fat in it.
32:37Fistfuls of oregano go over the lamb along with salt.
32:40Make sure you've got it all the right way up.
32:41You want the skin on the top so the fat falls through it.
32:43Oh, ok, yeah.
32:44Bay leaves are scattered, then massive tomato and onion chunks are added.
32:47It doesn't really need to be any more complicated for a perfect dinner.
32:51Or a winning meal.
32:53Hopefully.
32:53A pint of red wine goes in before the whole tray is covered
32:57and dispatched to the oven.
32:58Lamb cooking, Andy turns his attention to the okra.
33:01I'm not a big fan.
33:02If you get it wrong, it's slimy as hell.
33:04The okra goes into a pan with onions and herbs.
33:07Oregano.
33:09Go for cinnamon.
33:11And finally, chopped tomatoes.
33:12It'll be served with the lamb and confit potatoes tonight.
33:15Finally, it's dessert.
33:18Baklava with carob and rose ice cream.
33:22It's not my favourite way to finish a meal, a baklava.
33:24I like that in the morning with a coffee.
33:26It's heavy.
33:27I had a friend from Bulgaria and she used to make her own baklava
33:30and it was amazing.
33:31So I have got...
33:33High standards.
33:33High standards.
33:34Well, let's see if Andy and Michelle can match those with their efforts.
33:38Michelle preps the filo pastry.
33:40You've got the easy job.
33:42Looks heavy.
33:43Whilst Andy does his best to brush it with the burdensome butter.
33:46Don't they've had baklava before?
33:48Probably.
33:49I'd say it's the only dessert Greeks have invented, isn't it?
34:16If we invented writing, technically whoever wrote cinnamon must have written it in Greek.
34:20There's no point arguing with that logic.
34:23Rose water and honey are then added.
34:24The nut mix is spooned over the filo.
34:27The final few layers go on and it's into the oven.
34:30Oh, I don't think it's a winning menu.
34:32I think it's too safe.
34:33I thought mine was too safe.
34:34Seeing the menu, I feel like they've got to do quite a lot to win at this point.
34:38I think we've definitely done enough to win.
34:41And, um, yeah.
34:42So in fact, we're already winners.
34:43Not yet, you're not.
34:45First up and fresh from a nativity play by the looks of it, Jack and Will.
34:49Hello.
34:50Hey.
34:51Hey, guys.
34:52Good to see you.
34:52You look amazing.
34:54Hello, Andrew.
34:54Good to see you.
34:55Good to see you.
34:55Good to see you.
34:57It's never called the Fat Greek, Severna.
34:59Yeah, it is called the Fat Greek, but the problem is no one ever says to me,
35:02why is it called the Fat Greek?
35:03Why is it called the Fat Greek?
35:04Well, I don't know.
35:05It was just kind of like for big food, you know.
35:07I think we were bang on when you said big fat Greek wedding.
35:11This is a unique drink.
35:14It's called the Icarus cocktail.
35:16Enjoy.
35:17Client too close to the sun.
35:18Hey, yeah.
35:19Next up, current leaders Amy and Ryan.
35:22Hi.
35:25How are you?
35:26How are you?
35:26You all right?
35:27Good.
35:27Cuddles, cuddles.
35:29Hi.
35:30Look at that hair.
35:32Hi, Jesus.
35:34I really liked Will's look tonight.
35:36He looks really Jesus-y.
35:40Find that man a donkey.
35:42Do you know who Icarus is?
35:44Isn't Icarus like a Greek god?
35:46Icarus is my barber, actually.
35:48He does the hair for me.
35:49Yeah, yeah.
35:49One of the sacred shears salon.
35:51To the last night and hopefully the best night.
35:53Cheers.
35:53Yay!
35:55Coming up, curious questions.
35:58Would you rather have scales or fur?
36:00Scales because they're aerodynamic.
36:02Fur every time.
36:03It's one of life's biggest questions, I would say.
36:06And the Wonga is one.
36:07Hey!
36:15It's the final night.
36:17Yay!
36:18And the turn of garrulous Greek taverna owner Andy
36:21and front of house Michelle
36:22to provide a mythical meal to try to bag the £1,000 prize.
36:26Tonight we are giving our guests an evening
36:29they are never going to forget.
36:31So it really is go big or go homer.
36:34I'm terribly sorry.
36:35Andy kicks off his starter by frying the halloumi
36:38which Michelle drenches in a honey mix.
36:40Sesame.
36:41Yay!
36:42Don't be shy.
36:43I don't think she is, Andy.
36:44Oh, I don't get carried on.
36:45All right, all right.
36:46The halloumi then goes into a fiery furnace.
36:49It's honestly my favourite dish.
36:50It's my go-to on the menu.
36:52And there it is.
36:53Hello, you halloumi.
36:55There you go.
36:56You look at that.
36:57Thank you very much.
36:58It's real halloumi.
36:59Literally comes from a mountain village in Cyprus.
37:02It smells delicious.
37:06Oh, that honey.
37:08Anything that works?
37:09Do you like it?
37:10That isn't just any halloumi, is it?
37:11It was almost a waste for that good of product
37:13to be drowned in that much honey.
37:15For me, way too sweet.
37:17I thought the starter was nice, but it was simple.
37:20Halloumi with some sweetness on a plate.
37:23I just thought, actually, I'd mention that we did invent
37:25halloumi fries in the world ourselves.
37:28What do you mean?
37:29Come on.
37:30In 2014, we did a lot of research on how to cook it, fry it
37:33and everything else, and we found a way of doing it
37:35with a coating and stuff like that.
37:36Trademarked it because we checked the whole UK.
37:39Nobody, at that point, was selling halloumi fries anywhere.
37:42And then God gave light to the world.
37:44I gave halloumi fries to the world.
37:47I feel like it's an enormously bold claim.
37:49I don't see how somebody can claim to have been
37:52the first person's fried halloumi in stick thick.
37:56It's like me saying I invented the yoghurt.
37:58Did you? I wondered who that was.
38:01One day, when I turn up in a check to visit you all,
38:03it's because I finally got my trademarked in.
38:05It'll all come out in the world of halloumi times one day.
38:09Oh, watch out for that. That's my favourite rag, that is.
38:11And another thing, Edison didn't invent the light bulb.
38:14It was a great guy.
38:15Andy's honest with who he is.
38:17If you can keep up to his style of comedy and conversation,
38:20he's a really great person to get on with.
38:22I think Andy's definitely the type of person
38:24that you'd want to go down the pub with.
38:26No, you wouldn't.
38:27OK, I won't have air in it.
38:28No, but you wouldn't, Ryan.
38:30If Andy invited us out...
38:31Yeah, we would go.
38:32I'd go, yeah, OK.
38:33Yeah, we would.
38:33But I wouldn't invite Andy out, because he's just too...
38:37Oh!
38:38He's just too much.
38:40I think our starter went down really well.
38:42I mean, they ate it all, so if you eat something,
38:45usually it means you like it.
38:46The main is going to blow them out of the pot.
38:48The okra goes down, followed by Mary's little friend.
38:52There's no lamb like this in the world, so I can't explain it.
38:54I wouldn't bother then.
38:56The juice and fat from the lamb are sloshed all over the plate.
38:58This stuff is like nectar.
39:00And there it is, a traditional plate of kleptigo.
39:04Oh, thank you very much.
39:09It smells like my mum's house on a Sunday.
39:11Is your mum Greek?
39:12No, she's a good cook.
39:13This is kleptigo.
39:15Kleptigo means to steal something.
39:16When we were part of the British colony,
39:18we used to steal lambs because we couldn't afford them,
39:20but you wouldn't be able to barbecue them
39:21because the smoke would give it away.
39:22So we used to dig holes in the ground, light the charcoal,
39:26put the lamb in, cover it in mud and go back at midnight,
39:28take it out and have a midnight feast of kleptigo.
39:31Brilliant.
39:31Well, I'm glad we've got it back.
39:35And how do you say the okra dish?
39:37Was it okra faggy?
39:39No, it's faggy.
39:41Faggy.
39:41Can be a bit of a wrist cooking okra, can't it?
39:44It can go a bit slimy.
39:45There's a little knack that my mum taught me.
39:47Never cut it too close to that bit there.
39:49If you cut that bit off, all the slime comes out.
39:52That lamb is super soft.
39:53That's such a good sign.
39:54That's so important.
39:54It didn't do very much for me.
39:58Okra was slimy.
39:59Even knowing that he had the secret thing from his grandma.
40:03It was slimy.
40:03It did feel like I suddenly raised it at your great mate's house.
40:06Oh, like, hey?
40:08Anything you don't like?
40:09Erm, it's really nice.
40:13That sounded genuine.
40:14Yeah, it balls off the bone.
40:16There's a fat...
40:17There's an oily fat nose that I get.
40:20Yeah.
40:20It will have a fatty taste to it, but that's the shoulder I suppose.
40:24There was more fat on my lamb than there was meat.
40:26The potato wasn't my taste as well.
40:30My potato was better, wasn't it?
40:32Yeah, yeah.
40:32Our potato...
40:33It was better.
40:33...was better, yeah.
40:34With the lamb not stealing the hearts of the guests,
40:37talk turns to mains of a different variety.
40:40How do you feel about seeing more of Will's hair tonight?
40:43I would say that Will's hair is looking nice,
40:45but we are doing battle of the hairs tonight.
40:48How are we?
40:49So...
40:50Amy wins hands down.
40:51Yeah.
40:52Thanks.
40:52Very nice.
40:53Amy wins battle of the hair, but Will does win the battle of the beard.
40:57I hope so.
40:59The star went down well.
41:00The main...
41:01I think we smashed it.
41:02And now we've got the paclava, which is...
41:04I mean, if the other two were good, this is something else.
41:07Yeah.
41:07Michelle takes a knife to the pud.
41:09Do you want me to do that?
41:11Uh, yeah, you do that.
41:12Yeah.
41:12Well done, Andy.
41:13There it is.
41:14Paclava, ice cream, and just the gentle dusting of icing sugar.
41:19Sorry.
41:20Thank you so much, Michelle.
41:24We make it with a slightly different nut mix.
41:27It's a bit like a marzipan inside mix.
41:30Yes, I think you're going to need something a little sharper than that.
41:33Can we get a knife?
41:34Hang on.
41:35It's all right.
41:35It's all right.
41:35I've got a little spoon.
41:36I mean, my bottle should have put them there, really.
41:39Bit of a faux pas.
41:39We didn't put knives, actually.
41:40Really, I'm a bit disappointed, really.
41:42I've been the cutlery guy.
41:43I think of you as the licky guy.
41:46It tastes like Christmas.
41:48It tastes like mince pie.
41:49A lot of cinnamon.
41:50A lot of honey.
41:51And rose water.
41:52And rose water, for me, it's like...
41:55It's something I can't...
41:56The fragrance is...
41:58...always too strong.
41:59Like, tell it to my wife.
42:00She won't eat that stuff.
42:01It was a clumsy dessert.
42:03It was a clumsy dessert.
42:03I don't know if it was very...
42:05I don't think it was very wax-cued.
42:07This is the first time that I've had this.
42:09Oh, really?
42:10Yeah, yeah, yeah.
42:10How much have I thought so far?
42:13Oh, it is...
42:13It is...
42:14It is a big portion.
42:15That good, eh?
42:16The pastry was soggy.
42:19The centre bit was...
42:20You said it was a mince pie.
42:22It really wasn't...
42:23It was...
42:24...mashed-up...
42:25He said almonds, didn't he?
42:27Yeah, I did not get almonds.
42:28He said almonds.
42:29You know what, mate?
42:30I'm pleased we had a fork for that.
42:31I think I may be a convert.
42:33I think dessert went down really well.
42:35Different to all the others.
42:36I think the others were chocolate.
42:37Yeah.
42:37And I've had a lot of nuts in it and stuff,
42:39so I think that was really great.
42:40Speaking of nuts,
42:41Andy has one final question for the table.
42:44Would you rather have scales or fur, Jack?
42:49That's a big question.
42:50I think as a fighting man,
42:53I would always pick scales because they're aerodynamic.
42:56Fur every time.
42:57You walk up, furry.
42:59I come in, scales.
43:01Fast and through the water.
43:03I win nine times that.
43:05Because I charm you.
43:07She's so caddy!
43:08Scales.
43:09I hate being hot.
43:12And fur would make me hot.
43:13It's such a practical answer.
43:15Yeah.
43:16It's one of the life's biggest questions, I would say.
43:18And I don't think there is a right answer.
43:20I guess like a light felt would be good.
43:23Maybe.
43:23Yeah.
43:24Like a moleskin.
43:26Like an all-over moleskin.
43:27Like a platypus.
43:28Some scales and some fur.
43:30Because I think if you just get too much of the same,
43:32it would mix it all up, really.
43:33Yeah, but then what animal would you be if you were half-scale,
43:35half-fur?
43:36You'd be a scaly, furry animal, of course.
43:38Right, that's enough of that nonsense.
43:40Andy and Michelle need 33 to be this week's winners.
43:43Do you think we've done enough to win it?
43:45Yeah.
43:47100%.
43:47Tonight it was lovely to see Michelle and Andy in their home environment.
43:51But we weren't big fans of their food,
43:53so tonight we've decided to score them an 11.
43:57Tonight we're going to vote them.
43:58Hold it right there!
44:00All the scoring's done in secret, so let's find out together!
44:03Ooh!
44:06Okay, so third place is...
44:10It's the Fat Greek Taverna.
44:13Will and Jack scored 12.
44:15Well done.
44:16In second place is...
44:19Med?
44:20Oh!
44:21Yay!
44:22The winner is...
44:23Amy Bistro.
44:25Yay!
44:27Yay!
44:28Yay!
44:28Yay!
44:30Yay!
44:30I love our hearts, we're super thrilled for Amy and Riley.
44:34The last few days has meant everything to them.
44:35Absolutely.
44:36It's one of the highlights of my life.
44:37Oh, Jack!
44:38Woo!
44:41Bit disappointed.
44:43Carlisle.
44:44We gave it everything, as we always do.
44:46You know, I'll go home and win her.
44:47Well, technically third.
44:49Oh!
44:51Turns out, I can cook and you can host.
44:54Yeah, baby.
44:55The proof is in the, er, the couch.
44:57Honey!
44:58Icarus is flying too close to the sun.
45:04And Icarus is alive.
45:07It has only just begun.
45:11It's just begun.
45:19Standing on the cliff, face highest for your ever grace.
45:23It scares me half to death.
45:27, not following the road.
45:27Fortunately, we must change this.
45:27Yeah.
45:27So the laying on my пор and the Easnance?
45:27We need you.
45:27I've been looking at you for some Hz and the rip.
45:28Well even no we just do so!
45:28If you, I'm loving it with you.
45:28We didn't feel so good!
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