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00:00Boiled cabbage is a fight worse than death. Take three restaurants. Ah
00:04I broke it aiming for culinary excellence
00:08This is better than that ask each to host a three-course meal for I look at that
00:13That is stunning and get them to score in secret. You're fired on today's show
00:20A calamitous carnivore I'm crazy in love for black pudding. I'm ringing the vegan police
00:25It felt like against the wall, you know like a couple of swords on my neck
00:30And blossom binging. Oh, he actually is
00:35Billy's off the chart it goes up it goes down it goes off as they battle to bag a thousand
00:40pound cash prize
00:43Who hasn't run for a hotel naked with Calvin Harris, I mean I have when
00:55Today's professional competition comes from Essex famed for its flaky salt. Oh
01:01I knew that's how they got it
01:03And our first pair of seasoned pros are chef Billy and manager Sam from stoked
01:10I
01:10Would describe stoked as a big bold and brash vegan barbecue joint
01:15We take traditional barbecue methods and apply that to vegetables. I used to be a professional musician
01:21Toured around the world with various bands the whole place sings through Billy basically cut him open
01:26It's like a stick of rock, but just please vegan barbecue instead. Oh, that is a unique flavor. Yeah
01:31Don't drop it can't make any promises most definitely. I wear the trousers
01:35Well, he's a gaffer in me, but it is just like a younger and older brother fighting
01:39But really there's a love at the end of it for sure
01:41Maybe you can bring that love to your cooking today
01:44I'm gonna be helping Billy out in the kitchen just to obviously get some prep done
01:47So yeah, I will be very much cracking that whip just take him with a pinch of salt and just
01:51ignore him. I guess sometimes
01:53Interesting plan first up the main barbecue squash with smoked shallot puree and hispy cabbage
02:00I can honestly say as a vegan of hundred odd years. I don't know. I don't know what hispy cavities,
02:05but exciting them. Yeah something new
02:08Meet our next restauranteurs husband and wife duo chef Jim and front-of-house manager Samantha owners of the oak
02:15tree
02:17What's good about our food is is that it's good solid vegan food bangers and mash pie
02:22Yeah roast dinners everything that everyone else likes normal food normal food. Yeah, we didn't want to go the hippie
02:27route
02:28We've been married
02:2915 years 15 years is that right? No, no
02:34Over to you, Samantha. We've been together for nearly 15 years and we've been married for 12 years
02:40Thanks, so we work together live together play together. That sounds fun
02:44Back at stooked Billy's rustling up a brine frying shallots with herbs before adding water and that hispy cabbage
02:51They just infuse and soften up job done out they come
02:55This is so good this they're suddenly steamy a Sam
03:00Next job prep the squash pitty squash sucks
03:04You better not cut your finger off without paler mate. You're fired. That's fair enough
03:09Once sliced and steamed they're ready for the smoker out back
03:12Let's go chop chop mate hurry up
03:15Whoo
03:17Now that's what I call smoking
03:19Can't really see anything to be honest
03:20Once smoked they're put aside and will be barbecued later
03:24Onto dessert lemon and basil panna cotta with strawberry and pistachio
03:30Looks like a proper vegan menu
03:33I will try these dishes
03:35Our final pair of the week are owner and head chef Daniel and his front-of-house manager Fabio of
03:41Caesar's who serve modern fine-dining fare
03:44Our goal is to be number one in essence we serve for every course to meet to proper fish
03:50one veggie and one vegan and it'll all be plant-based options this week chef Daniel the way I see
03:57him work his passion for
03:59Every single ingredient my passion to be a host so attention to detail is very important to me
04:05I think you know together we were a very good team
04:09Back with today's duo and Sam's on zesting duty. I haven't got any cuts today, which is good. Oh, yeah
04:16You sound like you like it. It's quite nice. What? I don't know. I think it's all I like the
04:22sensation statistic. I
04:24Love it whatever floats your boat to almond milk. He adds oat milk plant cream caster sugar and the lemon
04:30before warming through
04:32We know the test of the panna cotta just take your plate and he's gonna do like that
04:35So if your panna cotta is wobbly, it means that the texture is there. Oh pro tip
04:41Next the basil he's going in is getting infused. I think basil in a dessert is interesting. It's a bold
04:46move that one once the basil's done its thing
04:49Oh, yeah
04:51Spot on the panna cotta mix is left to set. They'll add the strawberries and pistachios tonight
04:57So it's on to the starter king oyster mushroom scallops with butter bean sauce and asparagus
05:03Trying to get the texture of the scallops from a mushroom. That's going to be tough
05:06Oyster mushroom is my favorite no pressure then Billy starts by slicing mushrooms into scallop shapes
05:12It's a very good meat replacement without being a processed food
05:17The shrooms go into an Asian broth of miso and ginger to soak up some flavor
05:24He then scores them across the top to be fried tonight to finish Billy rustles up a butter bean sauce
05:30by boiling and blitzing them with plenty of garlic and rosemary
05:33He'll serve alongside mushrooms and asparagus
05:38So for now, that's the food prep done it will be my first time to try vegan food. I want
05:43to see him eating bigger
05:46I've got a suspicion that who this could be it's great to be going up against another vegan place
05:51There's room enough for all of us. Absolutely, but not in this competition indeed
05:57very intimidating
06:00A quick change and Billy and Sam are ready to welcome their guests nice shirt, man. It's a caravan without
06:05curtains. I somewhere isn't there?
06:08First to the door Daniel and Fabio from Caesars
06:11Hello, hey, how you doing? How you doing? I'm Bill. I'm Daniel. Nice to meet you. This is Sam. Nice
06:17to meet you. Fabio. Fabio. Nice to meet you. Nice to meet you.
06:19Nice to meet you. You get your drink. There we are. Thank you. You're welcome. Thank you very much. Where
06:23you guys from? I'm Portuguese.
06:26Romanian. Proud one. Excellent. We're South Bend born and bred. All right. Yeah. So good. Unfortunately.
06:34Next in Jim and Sam from the oak tree. Hi. How you doing guys? I can't believe this. I knew
06:40it. I knew it.
06:42Small world. Small vegan world. What's going on?
06:46This is my mum and dad. That's naughty. We know these guys.
06:50They have a fantastic vegan restaurant just up the road from us. Yeah. I feel like, you know, them being
06:54another local vegan restaurant.
06:56I want to beat them. It does raise the vegan stakes. So you guys aren't a vegan restaurant?
07:01We are not vegan.
07:03So you're the outsiders, the minority.
07:05We are the outsiders. That's unusual, isn't it?
07:06We felt a little bit intimidated.
07:09Even if we are not vegan, I think they're going to get surprised.
07:12Yes. And we will try to beat them.
07:13Right. Well, here's the beginning of the week, everybody.
07:15Cheers!
07:16Coming up, terrible tanning.
07:19Sun beds and all of that.
07:20No. Sometimes I'm looking outside like, how is possible this person is getting so tanned?
07:25In my country, you go to the beach.
07:27And creepy crawly conundrums.
07:29Would you rather be itchy all the time, or would you rather sweat ants?
07:33That is a really weird question.
07:35He's a nutter.
07:37Yeah.
07:43It's night one of our pros competition in Essex.
07:47Cheers!
07:48Where Billy and Sam from Stoked are hoping their barbecued veg will bag them the bucks.
07:53In the kitchen, Chef Billy has a big job for manager Sam.
07:57Down in the middle, very like that.
08:00Yeah.
08:01And then, nice and confident, I want you to just smear it like that.
08:04Cool. That's fine.
08:05Good luck, my friend.
08:08How's he done?
08:10Too much sauce.
08:11Oh, dear.
08:12Which one?
08:12Which one?
08:13All of them.
08:14It's all right, though. I think he'll be fine.
08:15To the excessive sauce, Billy adds the fried mushrooms and onion garnish and veg.
08:22And there it is, king oyster mushroom scallops, butter bean sauce and asparagus.
08:27Here's your starter.
08:29Okay, here we go.
08:33Mushrooms are one of my favourite foods.
08:36Genuinely, Billy, I'm the only vegan on the planet that doesn't like mushrooms, but I'm doing it.
08:40I think it helps that they don't look like a mushroom.
08:44Oh, I'm speaking for you.
08:45It looks like a scallop, it's even worse.
08:47For me, that starter was, that's what I would order in a restaurant.
08:50Well, I struggled, but I really appreciate the execution of the dish.
08:54I'm very excited with this puree you did, beans.
08:57I feel the kick of the rosemary, yes, there.
09:00Yeah, yeah.
09:01Thank you very much.
09:02I like the spicy.
09:03For me, I will use more smoke.
09:05Asparagus, I think it's a little bit under the core.
09:07But I think it's a good dish.
09:09We are used to doing the different kind of presentation on our plates by Chef Daniel,
09:14that is a little bit more high standard.
09:16This is my first vegan meal.
09:19Ever?
09:20Ever.
09:20What?
09:21No, it's not.
09:22It's this new element that I'm trying.
09:24Chef Daniel tried all of them, yes?
09:26But normally, when he puts these elements on the plate, it's where I put them on the side.
09:31That's one of the things about a vegan cuisine is,
09:33it's sort of taking the side dish element and making it the showcase.
09:36It's tough, it is tough.
09:39I think it went really well.
09:40All the comments were fantastic.
09:42I'm very thrilled and very humbled.
09:43On to the main.
09:45Billy starts by frying butternut squash before char grilling.
09:48It is looking good.
09:50Next, that hispy cabbage.
09:51It's a type of cabbage that's got quite a strong root, which allows it to be char grilled.
09:56Some people just boil cabbage.
09:58It goes with grey and bland.
09:59It's awful.
10:00Boiled cabbage is a fate worse than death.
10:02Slight exaggeration.
10:04The charred veg goes onto the shallot puree.
10:07Look at that.
10:08Woof.
10:09Woof, indeed.
10:10Super happy.
10:11Exactly how I wanted it to come out.
10:12Yeah, brilliant.
10:13Let's feed these people.
10:14Let's get them fed.
10:16Yes, let's.
10:17It's barbecue squash, smoked shallot puree and hispy cabbage.
10:22Strong smells coming there.
10:24Yeah, it's a pretty...
10:24Look at the smokiness.
10:25It's a pretty intense dish.
10:28It's not hickory.
10:29I mean, it's lovely.
10:30Absolutely lovely.
10:31I mean, if I have to be critical with cabbage here, it's a bit tough.
10:34This bit.
10:35Really like it.
10:36Some of the flavours I don't recognise and I really...
10:38That's exciting for me.
10:40Lovely.
10:40Everything I put in my mouth I enjoyed.
10:42I felt like there was just a little something missing.
10:44It needed a centrepiece.
10:45It needed a centrepiece, yeah.
10:47So, new world for me.
10:49Why did it like?
10:50Oh, great.
10:51On this dish, I was really looking for the shallot puree.
10:53I really like it.
10:54I use it a lot, shallot.
10:57But I don't have nothing.
10:58You just give me a little bit.
11:00The squash is really good.
11:01I just think it needed a little bit more salt for me.
11:05And the cabbage, I think, is perfect.
11:06Daniel, he's being the most critical.
11:07But he's a chef.
11:08He's obviously trained and he's a skilled chef.
11:11We take that with a pinch of salt.
11:13You know, no pun intended.
11:14Before you open this place, why did you do it?
11:16I was a professional musician playing guitar.
11:19I didn't do it.
11:19Yeah, for about ten years.
11:21I played with a country duo outfit called Holloway Road,
11:24and I sort of toured around the world.
11:26Living the life you are touring, there must be some stories.
11:29Go on, you know you want to tell me.
11:31Come on, what have you done?
11:33I want nudity and celebrities.
11:35That's a big ask.
11:36I was in Barcelona doing a gig with Ja Rule in a warehouse.
11:40At about five in the morning, I found myself running naked
11:42through a hotel with Calvin Harris.
11:43Wow, there you go.
11:44Got your wish, Jim?
11:45Well, I think it was Calvin Harris.
11:47It turns out it was actually just a mop.
11:50I hope the guests think I'm not too unhinged.
11:53I think that's crazy.
11:54I will never do that in my life.
11:56Me neither.
11:56Who hasn't run for a hotel naked with Calvin Harris?
12:00I mean...
12:01Why have?
12:02When?
12:03Let's gloss over that.
12:04In the kitchen, and Billy's keeping the good times rolling with dessert.
12:07How are those panna cottas?
12:09Moment of truth, Chef.
12:10What are we saying?
12:11We'll find out in a minute, mate.
12:12I'm just going to make some very loud noises.
12:15Is that an official part of the process?
12:18Don't break the plate, though.
12:20Oh, yeah, boy.
12:21A strawberry, a squirt of coulis, and they're ready for the final flourish.
12:26Et voila!
12:28Lemon and basil panna cotta with strawberry and pistachio.
12:31There is a test I need to do on your panna cotta, so is there?
12:34Yes.
12:35The wiggle.
12:35Did it pass?
12:36There we go.
12:37Yes, it did.
12:41I like it.
12:42I really like it.
12:43Basil blowing my mind.
12:44Excellent.
12:45So, Chef, what's your thought, Chef?
12:47It's gone.
12:48It's gone.
12:49It's gone, yeah.
12:49No, the flavour is really nice.
12:51I will do something else with pistachio and strawberries.
12:54A little bit more work.
12:56Here, we're about simplicity.
12:58I just think the panna cotta needed a little bit more to set properly.
13:01It's so difficult when you don't use gelatin.
13:05For me, you've done it.
13:06Yeah.
13:07So, you've not got to just think about the flavours.
13:09You've got to make that wobble.
13:10It's the texture.
13:11And you've done it.
13:12It's stressful, man.
13:13It's very, very stressful.
13:15I thought it was fantastic.
13:16And I know how hard panna cotta is.
13:18Pre-vegan days, it's tough, let alone vegan.
13:20I think the wobble was perfect.
13:22Flavour was absolutely spot on.
13:24And I'm pretty happy.
13:26I enjoyed it.
13:26With dessert going down a treat,
13:28Billy's got an interesting question for the group.
13:31Would you rather be itchy all the time?
13:33Like, you're never not itchy?
13:35Or would you rather sweat ants?
13:36Oh, this old chestnut.
13:38Sweat ants?
13:39That is a really weird question.
13:40Who would want ants crawling out of their skin?
13:44Oh, me, please.
13:45If I sweat ants, I will be itchy.
13:47Fuck.
13:48You're thinking, is it a language thing?
13:50Do you not?
13:50This is as confusing for me as it is.
13:52Yeah, it is, isn't it?
13:54Yeah.
13:55He's a nutter.
13:56Yeah.
13:57I like to push the boundaries a bit,
13:58see where people are at mentally.
14:00It's important to just weird them out a little bit,
14:02see where they're at, you know?
14:03Well, job done.
14:03I think I'd go for the ants, I think.
14:06Yeah.
14:07Ants crawling out of your paws?
14:09Just don't sweat.
14:10Um, I'd probably rather be itchy, I reckon.
14:13Yeah, OK.
14:15Let's agree to disagree.
14:16Scores, please!
14:17I would give us a 19 out of 20.
14:20Very enjoyable evening.
14:21Really good vegan food.
14:23Couple of criticisms that we mentioned.
14:25So, on that note, we are going to score Stoat 17.
14:29It was a few negative points, but overall it was a really good dinner.
14:33So, we're scoring Stoat with...
14:3416.
14:3516.
14:36Stoat to be pretty stoked when they find out that score,
14:39they've laid down the gauntlet with a smoking hop 33 out of 40.
14:49It's day two at Caesars and Chef Daniel is being assisted by front of house manager Fabio
14:54in the kitchen for the day.
14:56We feel very excited to be on.
14:57Very excited, nervous.
14:58I would feel like underdog survives Fabio and Daniel, only because there's two vegan restaurants.
15:03I think Daniel's up for the challenge, yeah, 100%.
15:05A few things he said last night gave the game away that he knows his stuff.
15:09He's a proper chef.
15:10All my passion there, all my work, I put it into this menu.
15:13And I want to show to these vegan people that I can beat them.
15:17Here you go, my friend.
15:18Ready for the kitchen.
15:19Let's do it.
15:20He certainly looks the part.
15:21For dessert, they're making coconut panna cotta with winterberry gel,
15:25pineapple salsa and coconut snow.
15:28So a panna cotta.
15:29Yeah.
15:30So I can understand why he knew about the wobble then.
15:32Yeah, he's a panna cotta ruff.
15:34A panna cotta ruff.
15:36He is a panna cotta ruff.
15:37Yeah, it's a panna cotta ruff.
15:38Yeah, I said it all right.
15:39Isn't he a Russian spy?
15:41Yeah, a panna cotta ruff.
15:43To begin, Daniel adds coconut milk, sugar, vanilla paste and coffee liqueur.
15:48Everything with alcohol I like.
15:50Just don't show to my parents, please.
15:53Your secret's safe with us.
15:55The panna cotta's going to set, so it's onto the pineapple salsa,
15:58which Daniel makes by frying pineapple with sugar and water, then flambeing.
16:05How's Fabio doing in the kitchen, anyway?
16:07My friend, you look very professional. Well done.
16:09I look, yes?
16:10Just smile a little bit, yeah?
16:12Oh, that's lovely.
16:13Once cooked, it's sliced and diced and put aside for later.
16:16Next, the coconuts snow and Fabio's been allowed to have a go.
16:20So we need to mix everything together, put in the freezer.
16:23After 20 minutes, take out the freezer, mix again.
16:2520 minutes, mix. 20 minutes, mix, yeah?
16:27Yes, chef.
16:28Oui, chef. Oui, chef.
16:29Well, he's got to learn French, too.
16:31Fabio mixes coconut crème with sugar and water.
16:35You're doing very well. Well done. Oui, oui.
16:37Merci.
16:38Très bien. Once whisked, it's in to freeze.
16:42Next, the main. Cauliflower steak with glazed parsnips,
16:45mushroom ketchup, confit tomatoes and deep-fried tofu cheese.
16:50This is what I was expecting. This is... Yeah.
16:53This is very chef-y. Yeah.
16:54Cauliflower steak, very safe. You know, I've had hundreds of those,
16:57so he's really got up his game to really make that stand out.
17:01First job, the mushroom ketchup,
17:03and Fabio's got to peel each tiny mushroom stalk.
17:06Too small for my fingers. Go, go, go.
17:10The fungi are fried with plenty of salt, sugar and water and left to simmer.
17:15On to the confit tomatoes, which start with a scorching.
17:19Should I burn all of them now? Yes, of course.
17:21One by one? No, all of them.
17:22Oh.
17:22One by one? Yes.
17:24Skins removed, the tomatoes are tossed in oil and slow roasted.
17:28To finish, the cauliflowers.
17:30Cauliflower is tough. You get cauliflower wrong and it's hard and flavourless.
17:34They're sliced into steak shapes, fried, then it's onto a bed of herbs to be roasted.
17:40Finally, the starter, braised carrots with cashew nut cream, roasted nuts and a balsamic glaze.
17:47It's going to have to bring some extra flavours there because carrots and cashew nut cream,
17:51they're not strong flavours.
17:52I don't know if I'd put that as a starter. That comes across as more of a side dish.
17:56Daniel is using heritage carrots, which he's roasting with rosemary and thyme.
18:01Next, the cashew cream and Fabio's on the garlic.
18:05Crush, crush with your hands. Go, don't be afraid.
18:08Yeah. Go on, my son.
18:10Here we go, my friend. Here we go.
18:12Here is the cashew nut. Just wash my hands, please.
18:14Yes, please, Fabio. Along with the garlic and cashews, Daniel mixes soya milk.
18:19He simmers, then blitzes.
18:22He'll serve the cream with the carrots later, so for now, that's the prep done.
18:27That's it, my friend. We're done.
18:28That's it, my friend. Done. Let's get ready for tonight.
18:30Here we go. Thank you.
18:31Hats off. I think it's a very good menu.
18:34I don't think it will beat us unless he really pulls it out of the bag.
18:39Tonight, we're expecting a bit more fine dining, less casual than last night.
18:43A bit more elegant, maybe. Yeah, a bit fancy.
18:45Bit fancy, yeah. Fancy. Let's go.
18:48Ooh, well, it's Bubbles on arrival.
18:50We see this. Let's beat them. We're going to conquer them. That's it.
18:55First to enter the battlefield, are Jim and Sam.
18:58Caesar's at Dalton. What a strange name.
19:00If you say so.
19:01Hello, guys. How are you doing?
19:03Hello. How are you doing?
19:05Nice to see you. You okay?
19:06Yes, how are you?
19:07How are you?
19:08This is lovely. This is lovely, isn't it?
19:10Thank you very much. Thank you.
19:12Sam's favourite.
19:13Yeah.
19:14Next, Billy and the other Sam.
19:16Don't want too fast.
19:18You've got little legs.
19:19Jakey.
19:20Guys, good evening.
19:22Hello.
19:22How are we doing? Very good.
19:23Good to see you, man.
19:24I'm well. How are you?
19:25How are you doing, guys? You all right?
19:26Hello, mate.
19:27How are you?
19:28Good to see you.
19:29Good to see you, man.
19:30Welcome to Caesar's.
19:31Cheers.
19:31Cheers.
19:32And let's have fun.
19:34Yes.
19:35Let's do it.
19:36Let's do it.
19:37Coming up, failed fist bumps.
19:39Let's hope. Let's hope.
19:40That was all good.
19:41Make sure they're looking at you first.
19:43Don't just put it out there.
19:44And confusing comedy.
19:46How does a red rooster come down the hill?
19:50I don't know.
19:51Can you tell me what is going on?
19:59It's night two of the competition in Essex.
20:02Welcome, everyone.
20:03Where Daniel and Fabio of Caesars are hoping to overthrow the opposition
20:07with their modern fine dining style.
20:10So, guys, stay here, relax.
20:12I'm going to take care of your starter.
20:14In the kitchen, while the carrots go into roast
20:17and the cashew sauce is heated up,
20:19Daniel is carefully curating his garnishes.
20:22When it goes out, it doesn't look that I take the pan
20:24and I put everything in the plate.
20:26So, I really take care of every element of it,
20:28even if it's just a herb.
20:34That's it.
20:35Time to plate up.
20:36A drizzle of balsamic glaze and it's good to go.
20:39Beautiful.
20:40Thank you so much, my friend.
20:41Here it is, braised carrots with cashew nut cream, balsamic glaze,
20:45and a pretty little edible flower.
20:48Wow.
20:49Oh, look at that.
20:51Lovely.
20:51Thank you very much.
20:53Please, enjoy.
20:56What is the tiny little pink flower here?
20:59I really like it.
21:00Mixed edible flowers.
21:02Oh, just mixed edible flowers.
21:03Fair enough, then.
21:04That's fine.
21:05I think that was very, very good.
21:06I think your cashew nut cream was the perfect texture.
21:09Carrots cooked perfectly.
21:11The only thing I don't like is edible flowers.
21:13I don't like them personally on a dish.
21:15Apart from that, absolutely fantastic.
21:18I was worried the balsamic glaze would overpower,
21:20but it doesn't at all.
21:22That is fantastic.
21:23Well done.
21:24Thank you so much.
21:25Very good.
21:26Yeah.
21:26It means a lot.
21:27You should be very proud of that.
21:28The start blew me away.
21:29When I read it earlier, I thought, that sounds quite boring.
21:33Very pleasantly surprised.
21:35I've been racking my brains to find an issue with that dish.
21:39There's nothing.
21:39No.
21:40Perfect.
21:41I think the stanta were very well.
21:43I think, yeah, I think, yeah.
21:44They were very happy.
21:45I have a great appreciation for chefs who, you know, aren't vegan themselves,
21:51and then can just take vegetables and make them sing.
21:54He's been left hanging.
21:55Let's hope.
21:56That was all good.
21:57Oh, it was totally all good, man.
21:58Now, I'm deeply cut.
22:00Daniel, you were looking over there.
22:01I went to fist pump you, so it was me going to go like that.
22:04No, but it's done, though, because what's going to happen here?
22:10If you're going to go in with a fist pump, just make sure they're
22:14looking at you first.
22:15Don't.
22:15Don't risk it.
22:16Put it out there.
22:17I've got some reputation myself in, like, a little bit.
22:20Not anymore, you haven't.
22:21So, Fabio, this is your second ever vegan meal.
22:24100% vegan, yes.
22:26Wow.
22:27Yes, yes.
22:27I don't believe it.
22:29No, it is.
22:29What about jacket potato and baked beans?
22:32Sorry, what was that?
22:33Come on, baked beans and potato.
22:35Jacket potato and beans.
22:36Meal of kings.
22:38Yeah, beans on toast?
22:40Beans on toast is good.
22:41Beans on toast, surely.
22:42Chips and beans.
22:42They're not into baked beans.
22:44I don't think there's anything more British and comforting than beans on
22:49some sort of carb.
22:50I like the, how you call, how you call it, the big breakfast?
22:53Yeah, full English.
22:56Full English.
22:56Full English breakfast.
22:58I don't know if I'm allowed to say this, but I'm crazy in love for black pudding.
23:03You're allowed to say it.
23:05He's not, and I'm ringing the vegan police.
23:08I respect you guys.
23:10Do we have any black pudding?
23:11No, I'm joking, guys.
23:12I think I shouldn't mention the black pudding, because I felt like against the wall, you know,
23:17like a couple of swords on my neck, like, uh...
23:20As vegans, that happens a lot.
23:21People will bring up the most anti-vegan thing to say.
23:25They go, well, I shoot deer.
23:27Yeah.
23:27Yeah, he didn't know why he was saying it.
23:29You could see his brain was going and his mouth was going.
23:32Might be a good idea to get them back on side with the main.
23:36Daniel starts with the roast parsnips.
23:38I like to add a little bit of torch.
23:41We give that a little bit of smoky flavour.
23:42On goes the cauliflower, mushroom ketchup and tomatoes,
23:47followed by the fried tofu with plenty of salt.
23:49What do you think, my friend? How it's looking?
23:51Do you know what?
23:52This is better than that.
23:54Yeah, take that, Picasso!
23:56It's cauliflower steak with glazed parsnips, mushroom ketchup,
24:00confit tomatoes and deep-fried tofu cheese.
24:07What do you think, my friend? Any good?
24:09The presentation is stunning.
24:10Parsnips cooked to perfection.
24:13Cauliflower cooked to perfection.
24:15I think the confit tomato is probably a standout for me on this.
24:18Mushroom ketchup, I don't feel is personally needed.
24:21But as a dish, top marks for that.
24:23I think that is brilliant. Thank you so much.
24:25That is stunning. It really is.
24:28I'm trying to think of some criticism, because it's a competition.
24:32Not enough, maybe? That is exquisite, genuinely.
24:36Thank you so much, my friend. Thank you.
24:38It means a lot to me. Thank you. Thank you so much.
24:39And he nailed it.
24:41As vegans, you know, we love to moan about something.
24:44And I'm struggling.
24:45If I can't complain about the food, I don't know what I've got left.
24:48You know, I was impressed already with Daniel.
24:50Yeah.
24:52Today.
24:54Oh, what a bromance. Thank you.
24:56Oh, he's looking the wrong way again.
25:02Hey, I'm here.
25:07That's funny.
25:09Fabio and Danny.
25:10They get on so well, the dynamic's nice, it works.
25:13It's humbling, meeting these guys and seeing what they've achieved.
25:17So, since you've been in Essex, you've met a lot of characters from Essex.
25:21Was that a shock?
25:22Oh, yeah, it was a huge shock.
25:24Certain type of people.
25:25You weren't tempted to get a fake tan and...
25:28Well, me?
25:30Yeah.
25:30No, sun beds and all of that.
25:32No.
25:32Sometimes I'm looking outside like, how is it possible this person is getting so tan?
25:38It's cold!
25:39In my country, you go to the beach.
25:42You don't go to a small shop with some beds that even burn your skin.
25:50You just can't catch some vitamin D, you know?
25:53Southend Beach isn't quite the outgarve, though.
25:56The first language I started to understand here in England was the Essex language, you know?
26:01Yeah.
26:02Brough, brough, yeah, brough.
26:04I'm doing brough.
26:07Brough.
26:07Brough.
26:08What is me?
26:08Yeah, I'm not your brother.
26:10Do you know my pants?
26:12Hey, Dad.
26:14What have you been doing?
26:15What have you been doing?
26:18I love Fabio.
26:19I think he is a sensational host.
26:22I'm considering replacing Sam with him.
26:25Cool.
26:26Does Fabio get a say in this?
26:28Thank you so much, guys.
26:29Here we go.
26:30I think the start rendement was good, but I think the dessert is going to shock them.
26:35It's going to shake them a little bit.
26:36Talking of shaking.
26:38Let's see if it's wobbly.
26:39Beautiful.
26:40How's that second panna cotta of the week looking?
26:42I've got a few other elements that will help the panna cotta to stand out a little bit more than
26:48the one I ate last night.
26:49The pods are plated with fruit gels and pineapple salsa before Daniel adds his showy coconut element.
26:56Yes, my friend.
26:56Now it's snowing in England.
26:58And the magic happens.
27:00We don't want the snow to melt.
27:02They need to eat very fast.
27:03I'll say this quickly then.
27:05It's coconut panna cotta with winterberry gel, pineapple salsa and coconut snow.
27:09Go, go, go!
27:10Go!
27:11Lovely.
27:12Look at that.
27:14I'm checking your wobble as you check my wobble.
27:18You got the wobble, the wobble in, wobble in.
27:21You got the wobble, the wobble in.
27:23Good wobble.
27:24Yeah, you got a good wobble there, my man.
27:28Can I ask about the snow?
27:29What is that?
27:31Coconut.
27:31But how...
27:33Why is it so cold?
27:34I thought it would be...
27:35Yeah, why is it so cold?
27:36Because it's snow.
27:37Yeah.
27:38Snow.
27:38You don't get hot snow, do you?
27:40It's amazing.
27:41Did you make it up?
27:42Yeah.
27:43Yeah.
27:43The coconut snow was unbelievable.
27:45I think that was one of the best parts of the dish.
27:47I think it's very good.
27:49I don't like berries.
27:51That's just me, though.
27:52Love the pineapple salsa, and I think it works extremely well.
27:55Well done, man.
27:57Finally, they've mastered the fist bump.
27:59Over to Jim to judge the panna cotta off.
28:01I do think maybe Billy's panna cotta was slightly better,
28:04but I preferred every other element that you produced.
28:07You know what I think?
28:07I think your panna cotta with my garnish can be a good winner.
28:11Yeah, man.
28:12Yeah.
28:13We need a collab.
28:14That is probably the only chink in Dan's armour,
28:18was that his panna cotta itself was a bit glutinous.
28:22Panna cotta's very good, not as good as mine,
28:24but very good.
28:25So, guys, I have a little joke.
28:27Oh, I love a joke.
28:28How does a red rooster come down the hill?
28:32I don't know.
28:33How does a red rooster come down the hill?
28:35I'm asking you.
28:36Yeah, make them work for it.
28:37Take your time.
28:38Take your time.
28:39Is it a bus?
28:40A bus?
28:42I don't know.
28:42OK, shall I tell you?
28:43Yeah.
28:44He's still red.
28:46He what?
28:46He's still red.
28:48So, a red rooster, how is he coming down the hill?
28:50Still red?
28:52LAUGHTER
28:55He's still red?
28:56I have no idea what's going on.
28:58I still have no idea what's going on.
29:00Can you tell me what he's going on?
29:02I can't.
29:03Scores, please.
29:04A near faultless evening tonight, really enjoyable.
29:07The panna cotta just slightly let it down.
29:10Therefore, we are scoring Caesars...
29:13An 18.
29:14Fabio, brilliant host.
29:16Daniel, phenomenal chef.
29:19But just a few little flaws.
29:21So, we're going to score Caesars...
29:2217.
29:24So, Caesars have roamed right into the lead with an almighty 35 points.
29:35It's the final day of our competition and the turn of Jim and Samantha to host at the
29:40Oak Tree.
29:40After two fantastic nights of fine dining, I think tonight is going to be a lot more relaxed.
29:47The standard of the competition is huge.
29:49Daniel's menu was incredible.
29:51I think my menu was very good.
29:53Very, very good.
29:54So, I think Jim and Sam have really got to bring it.
29:58Tonight, we're expecting a very elegant place, posh like them.
30:01They might be wanting fine dining, but they're not going to get it.
30:05They're not going to get it.
30:06Fair enough.
30:07For the main, chicken and mushroom pie with crushed potatoes, peas and onion gravy.
30:13I love that.
30:14That's just a perfect dish.
30:16But to kind of make that ping, it's...
30:21Oh, I got their work cut out.
30:23Creamy crushed potatoes, everybody love.
30:25Peas, everybody love.
30:26Gravy, everybody love.
30:28I just want to know, what is this chicken?
30:31Over to you, Jim.
30:32This is seitan, but some people call it seitan, but we figured we annoy enough people as vegans
30:37without cooking devil food, so we call it seitan.
30:41But it is pronounced seitan.
30:43They add oat cream and gravy granules.
30:46Quick taste.
30:47Spot on.
30:48Happy with that?
30:49Mmm.
30:50Next, the homemade pastry.
30:52Oh, hello.
30:53Oh, yeah, look at me go.
30:54I mean...
30:55You had no idea I could do this, could you?
30:57That isn't juggling.
30:58That was juggling.
30:59The two things isn't juggling, that's just throwing and catching.
31:02I have to say I'm with Jim on this one.
31:04They roll out the pastry to make the lids and lining before filling with pie mix.
31:09A quick crimp, and they're put aside to be baked later.
31:12Next, the crushed potatoes.
31:14Well, that looks like mash to me.
31:16They want it nice and lumpy, cos it's crushed mash, not...
31:18Oh, OK, yeah.
31:19..not creamy mash.
31:19They'll make the gravy tonight, so it's on to the starter,
31:23chickpea and lentil dal with paratha bread.
31:26That can be very good.
31:28If he cooks the chickpeas and everything, it can be that.
31:30If he opens the tin, it's not my style.
31:33Oh, I know if they're going to make that go bing.
31:35I don't know.
31:37First job, the parathas.
31:38They mix flour with water.
31:40A bit of oil, Samantha. Splash.
31:42A splash or a glug?
31:43Just a splash.
31:45Splash.
31:46Bit more?
31:47Glug.
31:47That's it.
31:48That was more of a splosh, I'd say.
31:50And it's kneading time.
31:52Get this into a nice ball.
31:54Don't worry, Jim, I'm listening.
31:56The dough will be fried later, so it's on to the dal.
31:59And Samantha's on onion-chopping duty under Jim's watchful eye.
32:04That's it, and just chop nice and coarsely.
32:07Do I have to call you chef?
32:09You always have to call me chef.
32:11Yes, chef. No, I don't like that.
32:12You can probably stick to first-name terms.
32:15The onions are fried with chilli and curry powder,
32:17then in goes stock, tinned chickpeas, lentils and fresh coriander.
32:21And that can just simmer away.
32:24Finally, dessert.
32:25Chocolate hazelnut cake with whipped cream.
32:28Cake for dessert, I don't think that works.
32:33Need to be the moisture, moisture cake.
32:36But if it's a dry one or even a hard one, like, you will not enjoy.
32:39Don't worry, I'm sure it's in capable hands.
32:42I've done it a couple of times, but we normally have a lovely lady called Helen
32:45who comes in and makes it for us, but I thought I'd give it a go, see what happens.
32:51What's the worst that could happen?
32:52Probably best not to ask.
32:54Please, can I have 240 millilitres of dairy-free milk?
32:57Yes, chef.
32:58For the batter, they mix flour, cocoa powder and baking powder before whisking.
33:04Nice dust cloud.
33:05Pop that to one side for me, my dear.
33:08They then blend vegan butter with sugar and add the chocolate flour mix.
33:13Ah! Oh, I broke it.
33:15It is quite thick.
33:17Basically, we're going to fill them up with starter and main.
33:19By the time we get to the dessert...
33:21This was the risk, this one.
33:22They won't want it anyway.
33:24Well, that's a novel approach.
33:25They go in to bake.
33:27What a mess.
33:28How have I just done two courses and nothing, and you do a cake and that happens?
33:33The job of the assistant is to clean up, I'm afraid.
33:36Luckily, that's all the cooking for now.
33:38Can't wait.
33:39I am so looking forward to this.
33:40I think it will be a comfort, a very comfort evening with this kind of menu.
33:45Feeling good?
33:46Yeah, you?
33:47Ready? Yeah, you?
33:48Yeah, you.
33:50First in, Billy and Sam.
33:52Here they are.
33:53Hello, welcome.
33:54Welcome to me all.
33:55Bring it in.
33:56You all right, mate?
33:57You're very smart.
33:58How you doing, buddy?
33:59You all right?
33:59Nice to see you, mate.
34:00Good to see you.
34:01I've never been in here, guys.
34:02It looks fantastic.
34:04There's a picture of your puppy.
34:05That's some of our travelling around India.
34:07Oh, I thought that was South End Seafront.
34:10The many cows on South End Beach.
34:12Next in, current leaders Daniel and Fabio.
34:15Here we go.
34:16Hello.
34:17How are you doing?
34:19Yeah, yeah.
34:19Good to see you.
34:20Good to see you.
34:21Nice to see you.
34:22How is it going here with you so far?
34:24Relax.
34:25No, we are not Daniel's end.
34:28No.
34:28Enjoy the night.
34:29Enjoy the food.
34:30Enjoy each other.
34:31So, here's to that.
34:32Cheers.
34:34Have a good night.
34:35Coming up, doe-eyed declarations.
34:37I think my highlight is doing this with my wife.
34:40I mean, that's...
34:41Oh, man.
34:42You're my best, worst enemy, and that's why we're not married.
34:45Yet.
34:46And the winners are revealed.
34:48CHEERING
34:56It's the final night of our competition in Essex.
34:59Cheers.
35:00And at the oak tree, Jim and Sam are hoping that they're
35:03hearty grub will grab them the grand.
35:05We are revved up.
35:06We're raring to go.
35:07Yeah, we've got this.
35:08Yeah, we're going to do this and do it well.
35:09Yeah?
35:10Yeah.
35:10They start by heating up dahl before prepping traditional Indian bread.
35:15The ghee goes on.
35:17We're doing them how they're done traditionally in India,
35:19which is burnt, uneven, wonky.
35:21Whatever you say.
35:23Just doing my little fat boy slim moment.
35:25You won't get a tune out of them.
35:27On goes the curry with a drizzle of coriander oil
35:30and a blob of coconut yoghurt.
35:32Let's do it.
35:33Yeah, right.
35:33Let's go.
35:35Here it is, chickpea and lentil dahl on paratha bread.
35:40I feel like I want to just pick this up with my hands and just go for it.
35:43Do it.
35:44That is how you do it.
35:45He's doing it.
35:47They're all doing it.
35:49I'm guessing you made the bread.
35:51Yeah, yeah.
35:52It's good.
35:53It's very good.
35:53I've burnt every finger, basically.
35:56Good.
35:56I'm glad.
35:57Flavours are great.
35:58I just want more spice, more kick, but that's just preference.
36:01Traditionally, paratha is served as a late morning dish.
36:04Obviously, a dahl is quite a mild dish.
36:06Daniel, the chef.
36:07No, I don't like it.
36:08No, you hate it.
36:09I hate it.
36:10Send it back.
36:11Yeah, I appreciate that.
36:13Man, everything was perfect.
36:14Brilliant.
36:14Just tell me if you, how you did this one.
36:17The chickpeas?
36:18Yeah.
36:19They're from the tin.
36:20So if you will cook this one, the chickpeas?
36:22Yep.
36:2310 out of them for me.
36:24Fair.
36:24I'll take that.
36:25Thank you very much.
36:26Very nice.
36:27Lots of flavours.
36:28The bread was amazing.
36:30Yes, the bread was fantastic.
36:31Just one thing that when you enter the competition,
36:34you should show that you know how to cook chickpeas.
36:37We wanted to do exactly what we were shown in Kerala.
36:40They would have used tinned chickpeas, 100%.
36:42We'll take your word for it.
36:43So the idea, the inspiration, where did this come from?
36:46Sam and I have travelled to India a lot.
36:48Oh, OK.
36:49Yeah, she's laughing because we talk about it constantly.
36:52All the time, obsessed with India.
36:53Obsessed with it.
36:54And we ended up staying with a family in Kerala
36:56because we couldn't find a hotel.
36:58And the mum showed us how to make this dish.
37:01We're big fans of the simplicity and the rustic nature of Indian cooking.
37:04It's always good when you cook something that has a story to tell.
37:08It's funny because I wanted to go to India for so many years
37:11and Jimbo was just not interested at all.
37:13And now, I literally can't get him to go anywhere else.
37:15Within three weeks, he was eating with his hands,
37:17he was barefoot, he had a headband on.
37:20Yeah, I grew my hair out.
37:21Yeah.
37:22You finally got your gap-yard.
37:23Yeah.
37:24Gap-yard.
37:25Obviously, he went out of his comfort zone, didn't he?
37:27And then he fell in love with the place.
37:29First place we stayed at was a beach hut.
37:31There was a bucket to shower with and use.
37:35I hope you rinsed it.
37:36You got it right involved.
37:37I did, I loved it.
37:39Onto the main.
37:40How are those pies?
37:41Just got to check the bottom.
37:43Happy?
37:44Nice.
37:44No-one wants a soggy bottom.
37:45No, they don't.
37:46Agreed.
37:47The gravy is served on the side, along with the potatoes and peas.
37:50We wanted to do crushed potato, because it's just something that we like.
37:55Posh pie and mash.
37:56Posh pie and mash.
37:57Do it.
37:58There it is, chicken and mushroom pie with crushed potatoes, peas and onion gravy.
38:04There you go, Billy.
38:05There we go.
38:06Hey!
38:07Thank you so much.
38:08So, for the chicken with your sea tan, ideally, you want to pour the gravy over the pie.
38:13Nice, rich pastry, so it can take it.
38:20This is the vegan chicken you were talking about.
38:22That's it, yeah.
38:23Sea tan.
38:23Sea tan.
38:24So, it's like wheat gluten.
38:26It's...
38:28It's beautiful.
38:29Yeah?
38:29Yes.
38:30This is the moment for me, Daniel.
38:31So, guys, the pie and this dish, I see the way you present it.
38:35Yeah.
38:35I think you should really be proud of it.
38:37Oh, thank you.
38:37It's full of flavour.
38:39My criticisms are, when it comes to mash, I like it super creamy.
38:43OK.
38:43But that's just me.
38:44We deliberately called it crushed for that reason.
38:46The pie, though, is sensational.
38:48It's probably the best vegan pie I've ever had.
38:51Oh, wow.
38:52And if you've made all those elements, I am super impressed.
38:54Well, we didn't make the sea tan.
38:56You didn't make that?
38:57We didn't make the sea tan.
38:58Oh!
38:59No.
38:59OK.
39:01When you're vegan, you make your bacon, you make your chicken.
39:03It's so easy.
39:04Seitan, gluten flour, water.
39:06Bang.
39:07Maybe some rosemary.
39:08There you go.
39:09Some things I just don't think you need to make.
39:11You don't make your own steak.
39:12No one's got a cow in the backyard.
39:13No, you don't make your own butter.
39:14You know, you get that from the wholesaler.
39:16So, that's our argument.
39:18I'm impressed, guys.
39:19I'm impressed with vegan food, guys.
39:20But are you going to convert?
39:22I will not convert, but I can have now 100% vegan meal.
39:26And I'm happy with that.
39:27So, what are you having tomorrow morning for breakfast?
39:30Black pudding.
39:32Maybe keep that to yourself, eh?
39:36Is there anything that you guys would change about yourself, maybe...
39:41The way Essex people do?
39:43Yeah, maybe using a bit of surgery.
39:44Is there anything you'd change about yourselves?
39:46Do you fancy big lips?
39:47I mean, I would do, like, some lipostax, you know, put some six-pack and all of that.
39:51Yeah.
39:52Just to look like a little bit Essex, you know?
39:54Yay!
39:55Do you know what I meant, bro?
39:56Do you know what I meant, bro?
39:57What one, bro?
39:59What one, bro?
40:00Social networks and all of that, I think people, now they care how they look.
40:03But it's a bit like our industry with food.
40:06Yes.
40:06The balance now we've got to get right of cooking good food and then making it look good for Instagram.
40:11Well, just bags of flowers on it, mate.
40:12Edible flowers?
40:13No.
40:14They're coming.
40:15Sorry, mate.
40:16They're coming.
40:16They're coming.
40:18Billy, this is your main course here.
40:20HE LAUGHS
40:22He's just joking, Billy.
40:24Oh, he actually is.
40:25No!
40:26Oh, God!
40:27They're actually...
40:28They're not actually edible flowers.
40:31Because they're not edible!
40:33I don't know why you would, but don't try that at home.
40:36Would you like some more gravy with your flour?
40:39I'm a spontaneous guy.
40:40If it feels right, I'll do it.
40:42And I felt compelled.
40:43At least your butt trumps are going to smell good, aren't they?
40:45Mmm. Every cloud.
40:47Billy's off the chart.
40:48It goes up, it goes down, it goes off.
40:50HE LAUGHS
40:50We're all finished.
40:52Hang on.
40:53I'm not.
40:54I'm not coming off.
40:55HE LAUGHS
40:56I'd get dessert out quick if I were you.
40:58Now, the cake is normally left to trusty Helen,
41:01but tonight, Sam's given it her best shot.
41:04That is some good-looking goo there.
41:06This is huge.
41:07Yeah, it's massive, isn't it?
41:08Just the small matter of slicing up that large cake.
41:12They're massive, and I'm going to be furious if they don't all finish it all.
41:15OK, Jim, show her how it's done.
41:17It's gone down both ends, Sam.
41:18You did it!
41:19This is a disaster.
41:21No!
41:22It's chaos.
41:24I should have practised.
41:26I think that's a bit more likely.
41:27Good save, Sam.
41:29It's ready.
41:29Chocolate hazelnut cake with whipped cream.
41:32Oh, and some edible flowers.
41:33I don't think Billy needs any more flowers.
41:37Dessert time.
41:40This is made by the fair hands of my lovely wife, Samantha.
41:43Yes, ma'am.
41:43This is the second cake she's ever made.
41:46Erm... Wow.
41:49Go on, you can have the pressure now of asking Daniel.
41:52What do you think, Daniel?
41:53For your second cake, I think it's really nice.
41:55I like your hazelnuts.
41:56For a dessert, the slice is too big.
41:59And you didn't put enough cream.
42:00There is plenty of cream, it's on the ceiling upstairs.
42:04If the cream is the criticism, I'm taking that.
42:07I like chocolate cake, but I just found it was a little bit overbaked.
42:10Slightly dry, there was a bit too much crunch at the bottom of it.
42:13Dessert was probably, in the politest way I can put it,
42:16the worst part of the meal.
42:17It was a good menu, but on the desserts, I think,
42:20is where they drop a little bit the standards.
42:22We don't necessarily think that that dessert has won us the competition.
42:26I think it's probably lost us the competition.
42:28Well, potentially.
42:29You never know till the scores are in.
42:31Laughter was the winner, or something.
42:33Isn't it always?
42:35Guys, highlight of the week was to meet you guys.
42:38Yeah. Likewise, man.
42:39Thank you so much.
42:40It was a pleasure, guys. It was a pleasure.
42:41Cheers. Absolutely.
42:42I think my highlight, genuinely, is doing this with my wife.
42:46I mean, that's... Oh, man.
42:48In a career of ten years of owning a restaurant,
42:51there's been lots of up and downs, hasn't there?
42:53And there's a couple we've been through the mill, haven't we, with it?
42:55But to do this, you'd better showcase and share it with you,
42:58I think, that's for me. Yeah.
42:59Oh, how sweet.
43:01I nearly went, by the way, then. Oh, did you?
43:03I had a little wobble, and I thought, no, don't.
43:05I wish my wife was there, you know?
43:07I wish my wife... I would give her a cuddle.
43:09It was nice, no?
43:10You can cuddle me if you want.
43:12OK, fine.
43:13Oh, stop it, you'll have me blubbing next.
43:15There's not many people that can actually do that.
43:17Husband and wife, and then work together, you know,
43:20and help me out at the door. And they're supportive.
43:21I mean, yeah, we hate each other a lot.
43:22Oh, I...
43:23Like, it's so bickery.
43:24You're my best, worst enemy, and that's why we're not married.
43:28Yet. Yeah.
43:29Ho-ho, I'm buying myself a hat.
43:31Scores, please. Jim and Sam need 36 to win.
43:35The food was great.
43:36There were some good technical skills there,
43:38some great elements which I really enjoy,
43:40but there was also some small mistakes.
43:43So we're scoring Sam and Jim tonight with...
43:46With 17.
43:47Jim, Samantha, beautiful evening.
43:50Very relaxed, lovely, but from a culinary perspective,
43:53I wanted just a little bit more.
43:56So tonight, we're going to score Jim and Samantha.
43:58Hold on, you two.
43:59It's over to the host to announce the winners.
44:01CHEERING AND APPLAUSE
44:08CHEERING AND APPLAUSE
44:08In third place is...
44:12..the oak tree.
44:14CHEERING AND APPLAUSE
44:16Billy and Sam scored Jim and Sam 15.
44:18In second place is...
44:23..stoked, which means first place...
44:26..he's a bit of goldfish!
44:29Yay!
44:31I think Beshek in the tournament won.
44:34Genuinely buzz it for them.
44:37CHEERING AND APPLAUSE
44:38Fair play to the non-vegan restaurant.
44:40They went up against two very vegan restaurants
44:42and they... they took the gold.
44:45It's lovely. It's lovely.
44:46Make it brave.
44:47We are very proud.
44:49We feel amazing.
44:49CHEERING AND APPLAUSE
44:52We share the money.
44:53We like the money.
44:54We like the money.
44:55But you give me less.
44:56LAUGHTER
44:56Are you sure?
44:58Yeah.
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