- 2 weeks ago
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00:00Bonjour!
00:02They've dreamed of leaving it all behind.
00:05Look at this view, Brett.
00:06I can't believe we're here.
00:08Yay!
00:09Stunning.
00:10Now the chance to make it real begins.
00:13Welcome to the first baby breakfast.
00:15We've got a guest arriving early.
00:17Lovely.
00:18Across three weeks, six couples will fight for the prize of a lifetime.
00:23Walking away with the keys to this extraordinary B&B in the heart of the French countryside.
00:32But only one couple will take them.
00:36Who wins this stunning prize lies in the hands of four expert judges from the world of hospitality.
00:44Evergena, who's inspected hundreds of hotels for the prestigious AA.
00:50The competition has been so tough this week.
00:53Nicola Cross.
00:55Oh!
00:56Snogging swans!
00:57Elite inspector for the exclusive B&B guide Sore Days.
01:02Slightly chaotic, as they say up north.
01:06And award-winning B&B owners Andrew John and Brennan Street.
01:10Nobody's perfect.
01:12Yeah.
01:13Well, nobody's perfect.
01:15Whoa!
01:18What's happening?
01:19Hurry up.
01:20Come on.
01:21Look at this.
01:22Stop asking me questions.
01:23I've buzzed it all up again.
01:24Well, you haven't buzzed anything.
01:25I'm flagging.
01:26Oh, God.
01:27Do they have a problem?
01:29I'm not sure if this was for them.
01:35Previously...
01:37That one's a bit messy.
01:38Our first baby is egg.
01:40The hosts face their first breakfast.
01:43I'm not sure if they're from the baker's.
01:45The pressure began to mount.
01:47It's going to be fraying all in the bed.
01:50It's a competition and we're on a budget, so...
01:53And a curveball left everyone reeling.
01:56Guests early.
01:57OK.
01:58What else?
01:59No.
02:00Not anything right there.
02:01If you had got the cracked sheets, this wouldn't have maybe happened.
02:18Is that pot full enough, do you think?
02:20Well, I can do the cafeteria if you want me to bring that out.
02:23It's day three and the hosts are now settled into their new surroundings.
02:27Bye, Rory.
02:29I still can't work that toaster.
02:32With two challenges under their belts, the hosts are fast learning the demands of running
02:37a busy B&B.
02:38We've just got to be ourselves and learn as we go.
02:41I always strive to be a perfectionist and if you're not given 100%, it's like, why?
02:46Why are you not?
02:47I think the only nerves that I had was the cooking.
02:52The expectation.
02:53The first thing I woke up was that I need to get the bar out of the fridge.
02:56I think I'm still nervous.
02:57Really?
02:58Yeah.
02:59Not letting yourself go.
03:00It's a way of me managing the nerves.
03:02You don't need to toast it now.
03:05Just wait.
03:06We're usually serving at nine.
03:07It's all right.
03:08You don't need to adjust yet.
03:09Just hold fire for a minute.
03:11I think we came into the process, like, uber confident and just thinking.
03:15Probably thinking it would be a bit of a breeze.
03:19Anything but that.
03:20Anything but that, yeah.
03:22It's the halfway point of heat, too, and the hosts are straight back to work this morning.
03:36Bonjour.
03:37Bonjour, monsieur.
03:40After criticism yesterday for serving supermarket-bought croissants, while Nicole's busy in the kitchen,
03:47Brett's headed out to the boulangerie in search of authentic pastries.
03:52So, two buns au raisin, deux chaussons au pomme.
03:56Very good.
04:04Merci.
04:05Do you want a ticket?
04:06Yes.
04:07You don't learn to speak French with me.
04:08Not yet.
04:09I promise I'll learn.
04:10Okay.
04:11Tomorrow you come back and you speak French with me.
04:13Okay, all right.
04:14I'll try.
04:17Good morning, lovely people.
04:20You just gave me an idea to maybe create our own guest's cookbook.
04:26That's nice.
04:27Isn't it a good idea?
04:28Yeah.
04:29Also keen to expand his repertoire in the kitchen, this morning Guy is cooking up something a little different.
04:37Shakshuka eggs, just a North African dish with tomatoes, peppers, paprika, onion, garlic and then you crack an egg in there and then you try and serve it so that the egg's still running.
04:49It's quite nice.
04:50It's quite healthy.
04:51It'd also be really great for vegetarians.
04:53So, yeah.
04:54I mean, do vegetarians eat eggs?
04:56This morning I got up really early and baked some croissants and I took ages making pan of chocolate.
05:07Anyway, that's the dedication I'll go to my guests.
05:10Okay, I brought them frozen and just popped them in the oven.
05:13In a bid to combat the nerves, which the judges have picked up on, Justin and Paul are the only hosts sticking to the same menu.
05:23This cup of tea is like an hour old, but I'm still sipping it.
05:28We're not running around like headless chickens because we're doing the same style breakfast every day.
05:33Tightening up, that's what I would say. Tighten up, tighten up.
05:36Because we were good yesterday, we're better today.
05:44How are we doing?
05:45Oh, good timing.
05:47Here we go.
05:48Oh, did you get everything?
05:49Yeah.
05:50Amazing, amazing.
05:52As the guests begin to arrive for breakfast, en route to join them at the table are the judges.
06:01Anything I can give you a hand with?
06:03No.
06:04Today, they'll expect to see that the hosts have listened to yesterday's feedback.
06:08How are the guests doing, Nicole?
06:10Yeah, you can tell they're having a good time.
06:12And made improvements to their offering.
06:15Hello, morning.
06:16Do come in.
06:18After yesterday's breakfast with Nicole and Brett, I'm really hoping for something more authentic to France.
06:29Top quality pastries are a must on a French breakfast table.
06:34Justin and Paul might be sticking to their tried and tested buffet breakfast.
06:40Justin.
06:41I need a little bit of lemon juice on strawberries and topped with pistachio crumb.
06:47But with their guests choosing to eat at two separate tables on either side of the garden.
06:53Hey, guys.
06:54Just checking everything okay?
06:55Absolutely lovely.
06:57The hosts have their work cut out.
06:59It's any cherries over there.
07:01No, they're just for me.
07:03Yeah.
07:06Very well, thank you.
07:07How are you?
07:08Good.
07:09Good.
07:10Namaste.
07:11Namaste.
07:15How do you think it's going so far?
07:17Really well.
07:18We're on a roll.
07:19I think it's the preparation.
07:20Despite pre-planning by taking breakfast orders last night, Nicole's already giving herself
07:26extra pressure.
07:27So Reshma said about having something homestyle cooked.
07:31I've literally read at the cupboards to see if I can whip her up something.
07:35Something extra.
07:36Yeah.
07:37Something extra.
07:38Shall we?
07:39See, you all sleep well?
07:40Yes.
07:41Lovely.
07:42Very quiet.
07:43We went to the Thai restaurant yesterday.
07:45Fabulous.
07:46Breakfast will be out soon.
07:47No problem.
07:51Let me out.
07:53Very gentle.
07:54This is their second breakfast service.
07:56They should be pretty slick by now, I'd have thought.
08:01Joe and Guy have also opted to take pre-orders the night before.
08:05And while Guy creates his shakshuka, the guests are sampling Joe's baked from frozen pastries.
08:11I don't think these came from the boulangerie.
08:14No.
08:15And I bet you haven't tried any of the cheese.
08:18I don't eat cheese sliced cheese.
08:20OK.
08:21So you're disappointed with the cheese.
08:23Did you all have a good evening?
08:24Yes.
08:25A lovely swim.
08:26Oh, lovely.
08:27What time did you do that?
08:28About six.
08:29About six.
08:30Lovely.
08:31Super.
08:32And did you have little chats with your hosts?
08:33Yeah.
08:34Yeah.
08:35Very interesting.
08:36Yeah.
08:37And you too?
08:38Not a lot.
08:39Not a lot.
08:40Not a lot, sir.
08:41OK.
08:46Just shout if you need anything.
08:48With their guests tucking into the continental offering...
08:51Have a selection of teas there, not sure which one you want.
08:54OK.
08:55For Justin and Paul, all is calm.
09:00Whoa.
09:01While Guy's alternative breakfast seems to be on track.
09:04We're just going to cover it with that just to try and get a bit of steam to try and cook
09:11the top of the eggs.
09:12Otherwise, the eggs just cook from underneath.
09:14What could possibly go wrong?
09:17But for Nicole and Brett...
09:19Brett, we don't need to do the dishes.
09:21I was just doing...
09:22I was just doing something.
09:23No, no, no, no.
09:24You want to get everyone's out at the same time, right?
09:26Let's go, then.
09:27The temperature in their kitchen is rising.
09:31Quick, quick.
09:32The eggs from a friend.
09:34Nicole, you never forget the eggs.
09:35I know.
09:37It's a lot over here.
09:41It's multitasking.
09:42Salt and pepper, and your eggs are just coming.
09:57Good luck.
09:58It's day three of the second heat, and the teams continue their bids to be the best B&Ber.
10:04Thanks, Chase.
10:05That looks delicious.
10:07I have serious food envy now.
10:09Mm-hm.
10:10With two sets of guests and the judges to impress...
10:14Let's make the coffee, but then bring additional sort of top-ups.
10:19Each team is hoping for positive reactions to their breakfast spread.
10:23After getting her eggs back on track, Nicole's also served up something extra.
10:35OK, so for a lovely Rishma and Manesh, Nicole's whipped you up some Indian eggs.
10:40Wow.
10:41Here we go.
10:42Wow.
10:44No worries.
10:46Wow.
10:47That's what I could smell cooking.
10:48Mmm.
10:49OK, here we go.
10:50The Irish fry.
10:51So...
10:52Irish fry.
10:53Wow.
10:55We have the ordered one.
10:57Here we go.
10:59Get tucked in and enjoy.
11:01If you need anything else, just shout in.
11:03Oh, I might, actually.
11:05You can ring my bell.
11:06Yeah.
11:07I think we should put the little bell there.
11:08Yeah.
11:16Meanwhile, Justin and Paul's guests are settling down to their more intimate breakfast setting.
11:23It's a lovely little spot.
11:25And it's lovely and shady as well when it's so hot like this, it's nice to have a cool spot
11:28because it's already hot.
11:30We're happy to, you know, set up a table wherever in the garden because the weather's great,
11:35so, you know, not everyone has to be huddled around a table and I think that's nice because
11:39sometimes some people aren't morning people.
11:44How's the chocolate going?
11:46So what do you reckon?
11:47Yeah.
11:48It feels almost a bit stale, you know, it doesn't have that French crisp bites in it.
11:53No.
11:54That was my thought.
11:55It almost feels a little bit processed, but that's down to the boulangerie at the end of the day.
11:58It really does.
11:59It's down to the boulangerie, but they've trialled that boulangerie yesterday morning,
12:03so they should have tried the pastries unknown for today potentially.
12:10For Joe and Guy's guests, breakfast this morning has an exotic flavour from Guy's homemade shakshuka.
12:17Thank you very much.
12:18That was lovely.
12:20And did you put harissa in the sauce?
12:25No.
12:26The pantry in the B&B was not as fully stocked as mine would be at home.
12:31Hopefully it still tastes quite nice.
12:33It's very tasty.
12:34Lovely.
12:36It is really tasty.
12:37It's very tasty, isn't it?
12:38As a good Frenchman, which I know you to be, what do you think about shakshuka being served on the menu in a French B&B?
12:45I think it's a good idea because I'm a little bit different from the traditional way with eggs, etc.
12:53But my mother is saying that I'm not a good French.
12:57Why is that?
12:58Are you going to tell us why?
12:59It's too much for breakfast, I imagine.
13:06This is delicious.
13:07Very nice.
13:08Yeah.
13:09It's wholesome, and it feels really well cooked.
13:11Mm-hm.
13:12And timing-wise, it's not easy to get all of these dishes.
13:15These dishes out, yeah.
13:16And an extra dish.
13:17Yeah.
13:18And the potato scones, has she made them herself?
13:21I believe so, yeah.
13:25Oh!
13:26That's the bell!
13:31Who rang the bell?
13:32For Nicole?
13:33Yes.
13:34If she makes the potato scones herself, if they're...
13:36She does.
13:37Yeah.
13:38She does, yeah.
13:39Very nice.
13:40Very good.
13:43How was breakfast?
13:44Yes, very good.
13:46Enjoyable, thank you.
13:47For me, you've used the local boulangerie to get your breads and your croissants.
13:52Because I've been in France a little while, they're not the best.
13:55So maybe shop around with some different ones.
13:57You may find there are quite a few that offer a delivery service that can come earlier.
14:01Oh, you can pick up it.
14:02But that's just for future experience.
14:03Yeah, yeah.
14:04Oh, yeah.
14:05We'll take it on board.
14:07No, you're very, very welcome.
14:10Justin and Paul did really well this morning.
14:12I think that it was a really smart choice to go for a simple continental offering.
14:17Okay, see you later.
14:18But something that I was expecting from them, you know, not having to be behind the stove
14:22all morning was to be a bit more present maybe around the guests.
14:26I felt like the guests were left on their own a lot.
14:29So there wasn't such hosting presence during breakfast time.
14:35We're just having a discussion because what you're offering is a lot.
14:39It is.
14:40To be honest, it is a lot.
14:41And you got that all out in time.
14:42But how are you finding that in the kitchen?
14:44I may have forgot the eggs, but it didn't stop me sending them out day on time.
14:48You know, it's preparation and preparing is the key.
14:51The general thing, as you know, is the pastries and yogurt and fruit.
14:56But actually, in this instance, we haven't touched the yogurt and fruit.
15:01But genuinely, that was really, really tasty.
15:04I think everyone enjoyed it.
15:06If everyone's happy, are you okay for us to get the table sorted?
15:10Absolutely, yeah, yeah.
15:11And it's my least favourite part.
15:13We do have guests coming, so I do have to rush us on for the room turnarounds.
15:18No problem at all.
15:19But it just means that you need to stay longer next time, eh?
15:22Very good breakfast this morning.
15:27And do you know what?
15:28It was probably the most relaxed breakfast we've had.
15:31Was it necessarily the highest attention to the guest in service?
15:36No.
15:37But you cannot fault the product.
15:40No.
15:41Only thing I would say, are they maybe doing too much?
15:44Yeah, I would say the one thing that could trip them up is creating too much stress for themselves.
15:49Right.
15:54So, how do you feel that went?
15:56Were you happy with everything?
15:57Yeah, I think so.
15:58And the evening went well.
15:59Julian was here on his own.
16:00Right.
16:01So we invited him to join us for supper.
16:03Anne and Andrew...
16:04They said they had their own picnic, and we had the impression that they just wanted to spend a little bit more time together.
16:10Together, yeah.
16:11I guess the feedback will tell whether we got that right or wrong.
16:15Anne and Andrew called me aside after breakfast to let me know that they just felt a little bit left out last night,
16:22because it was obvious that Joe and Guy were having fun with Julian, the other guest.
16:28It would have been nice if they'd offered, even if that offer was turned down.
16:34That's what B&B is about. It's about making people feel happy and comfortable.
16:40The judges have spoken, but the guests are also asked to comment on their stay.
16:45I'm not convinced that it's a full five. I'd like to go like a four and a half.
16:49That's hard. You're very hard.
16:51Before checkout, everyone leaves their feedback, which will be vital for the judges when making their final decisions.
17:03OK. It was so nice having you.
17:06So nice having you.
17:08Of course.
17:09Thank you very much.
17:10And it was lovely meeting you as well.
17:13Bye.
17:16They kept asking us, did we want anything?
17:18But then last night when we were just Julian and us and them, I felt ignored, to be honest.
17:24They invited Julian away from us to eat with them and we weren't invited.
17:29No.
17:30I didn't like that.
17:31No.
17:32Would you come back?
17:33No.
17:34I'm afraid I wouldn't.
17:35No.
17:36No.
17:38I was very impressed by the way you're welcoming and you're interested in everything.
17:46Give me a hug. Come on.
17:47It was a great pleasure to meet you.
17:49Lovely to meet you.
17:50You and Jo?
17:51Thank you very much.
17:54Enjoy your travels.
17:55We will do indeed.
17:56All the best.
17:57Bye bye.
17:58Thank you very much.
18:00If they want, would we stay at their B&B?
18:04I think so.
18:05Yeah.
18:06I agree.
18:08Bye bye.
18:09Safe journey.
18:10See you later.
18:11Cheers.
18:13Thank you very much.
18:14Bye.
18:16With the guests and the judges now headed off to their next location, there's no downtime for
18:22the hosts.
18:25Right.
18:26Today's challenge.
18:27Come on.
18:28As there's another knock at the door.
18:30It's a letter.
18:31Oh God, is it that time already?
18:33Aw.
18:37What's the day bringing?
18:38Come on.
18:40Task time.
18:41Task time.
18:42Come on.
18:43Is that more gift vouchers, Paul?
18:45OK, let's see what we're doing today.
18:50Tonight, three rooms have been booked and all guests would like to be served dinner.
18:55Dinner must be three courses, be locally sourced from the market at Sarlat, and there needs
19:01to be a vegetarian option.
19:03A judge will inspect your third B&B room at 3pm.
19:07Guests will check in between 3 and 4.
19:10Dinner must be served at 6 and finish no later than 8.
19:14Right.
19:15That is tight.
19:16Yeah.
19:17Brett, there is so much required of us in this today.
19:20Yeah, it's a lot.
19:21We need to really pay attention to detail.
19:26Today's task has been designed to push the hosts beyond their comfort zone.
19:31Thanks.
19:32Let's go.
19:33And allow the judges to see which of the B&B hopefuls will rise to the occasion.
19:38Dinner's a perfect extra revenue stream.
19:41It adds another string to your bow, and I'm really excited to see what they come up with.
19:46Maybe we make the vegetarian option bigger so that everybody can have it.
19:51We've got the puff pastry, we've got the asparagus.
19:53It's not vegetarian.
19:56Asparagus and puff pastry.
19:59Depends on what we do for their base.
20:01Yeah, but vegetarians can eat cheese.
20:03It's vegans that can't.
20:04Vegan is no dairy.
20:05OK, they don't need the explanation on that.
20:07All right.
20:08OK.
20:09Even if they're cooking specialties from home, there's still ways to do it with local produce,
20:15and also show us that the hosts are willing to, again, embrace the culture.
20:20Do we want to eat any foie gras?
20:21No, because I just think it offends people.
20:24Speciality of sarlacc, though.
20:25That's the point.
20:26I think you're getting local stuff here.
20:29The more local, the better.
20:31Today's probably going to be the toughest challenge, and this is where sometimes we'll
20:35see some cracks begin to appear.
20:37I'm really interested to see whether they can retain their composure.
20:42Maybe they will, maybe they won't.
20:45Ideally, I would love to do a keema curry.
20:48But cooking an Indian up is going to be very hit and miss.
20:52But you have to roll with what you're best at, you know.
20:56Right, I'll see what I can find from the shops.
20:58Bye, darling.
20:59My God, it's quite a busy market as well, Brett, isn't it?
21:04It's really busy.
21:06The teams have just a few hours to pull everything together.
21:10Oh, spices, Brett.
21:12Yeah, let's go for it.
21:13Curry, Bombay.
21:14So at the moment we're trying to find some of these solid-aise potatoes.
21:17We're looking for a food truck, hopefully.
21:19We'll go up that way and then route through.
21:23At 3 o'clock, the judges will be on their doorstep.
21:27A little bit lost.
21:29Trying to find a busier here.
21:32Their mission to find out who can meet the brief.
21:35We need to hurry up, Lisa.
21:37No luck finding the potatoes at the moment.
21:40Do you know where I might find rotisserie chicken?
21:42Oh, sorry.
21:43Rotisserie.
21:44Chicken.
21:45Rotisserie.
21:46And who is in danger of crumbling under pressure.
21:49We're going to have to go with chilli powder if we can't find it.
21:52Hi.
21:53Rotisserie chicken is on Saturdays.
21:55Ah.
21:56Just a little bit of things to do.
21:58Time's ticking.
21:59Better get on.
22:01The market's about to close, I think.
22:10In the Dordogne, the race is on to be crowned the best B&Ber.
22:15Two lemons, my beans, my crogette, my sweet potato.
22:19Yeah?
22:20Yeah.
22:22Merci.
22:23Merci.
22:24Have a pleasure.
22:25The hosts have just a few hours to change over three guest rooms.
22:29Right.
22:30Get these rooms done.
22:32And plan and prepare a three course meal.
22:35Our change over is working quite well.
22:37Before each host checks in several new guests.
22:40I might have time for a dip in the pool.
22:42There we go.
22:43Is it finished?
22:44Is it another one?
22:45Yes.
22:46No.
22:47No?
22:48No?
22:49No, it's all for...
22:50Yes.
22:51OK.
22:52D'accord.
22:53So I just asked her whether I was likely to find anywhere that was selling the pre-cooked
22:57Salah potatoes and the answer was no, so we're now just gonna buy some potatoes and I'm gonna have to make it myself
23:17Doing well the bags look full, but yeah none of the stuff
23:20She's asked for how are you two getting on we're good to go
23:23Yeah, well, oh the both of us are right main in with a lot to do back home
23:27So you seem very relaxed for somebody who's got we're not we're not we're just hiding it. Well
23:32Saying that we did enjoy a lovely ice cream there. So check out the ice cream shop. No time for that
23:40I could do with one to calm me down
23:46There's time to get home we need to get back actions on the way though for that bed
23:50We're not taking the competition seriously enough if they've got time for ice cream
24:05Yellow courgette sweet potato lemons limes
24:10Beans just me for the salad would be great now. Yeah, what do you think it's a good mix and we want to show how we eat at home?
24:18Yeah, it's the main important thing isn't it like we're letting our guests see how we would enjoy dinner
24:30Having picked up a walnut tart for dessert before prepping his starter of tomatoes with goats cheese guys cracking on with a side dish
24:38So we're gonna do a barbecue tonight. I think I've given myself a bit of an extra challenge by trying to do the
24:44Potatoes are a salad days. So I saw Nicole and Brett at the market. Oh, okay
24:51And oh shoot, so who's doing their house? They were stopping to have an ice cream
24:56Potentially they could be like leaps and bounds ahead of us in terms of how they're managing their time or maybe they've miscalculated
25:05Tremendously and they're going to be floundering this afternoon
25:09Right we have a problem
25:15Yeah, I'm from what the wrong do they say?
25:19That is a problem one of us will have to go to car for later
25:24Right, I'm gonna quickly go
25:26Go on then
25:33Taking a slower approach to their preparations designers Justin and Paul are planning a picture-perfect dinner table
25:41Yeah, they're good. So great. I was trying to visualize in my head what it will look like the tablescape because obviously
25:47We want it to have a fun element not too serious also not too like Giddy or this just you know that with us called the edge with
25:57Chicken even if we just get white ones that just break it up a bit. So it doesn't look too formal
26:07Expected you to have been finished by the time I got home
26:09Right we need to run with the judges due to arrive any time now
26:14Can I point out what you need to do instead of me running up?
26:19The pressure to deliver three rooms and a three-course meal is on
26:25Right we're actually on scared though, but it was me that messed up because finding sheets isn't easy isn't a cop
26:3110 minutes to do three beds. We really should have split up this morning. This is Daphne winging it
26:42Ironing the pool towels. I've gone mad
26:48That room's done Nicole leave it. Yeah, okay
26:56Hello
26:57Good afternoon, bonjour
27:01Today the judges are each meeting their final hosts of heat to talk about hump day
27:08This challenge is huge. Let's just hope the whole house of cards doesn't come down
27:13So, um, how's the day been going very busy very pace a pretty organized
27:19We're gonna do food that we're comfortable with so stuff that we would you know
27:23Do for friends and you know, we know that thing friends like
27:27I immediately I have the feeling that this is about welcoming friends anyway
27:33Yeah, yeah
27:36But as the guests start to arrive
27:40The hosts need to prove they can remain calm during their busiest check-in yet
27:45So this room's nice and cool as well
27:49Is this okay for you? All right, I'll give you a moment and then when you're ready. Okay. Thank you
27:55Thank you
27:57Thank you
27:59Nice, ah
28:01Look like
28:01Really modern inside, isn't it?
28:03Yes, yeah, we like a pink fruit. Yeah, really nice. It's really nice and soft and delicate
28:07Yeah
28:10Having earlier been warned by the judges about making too much work for themselves
28:15Welcome to residence are Nicole and Brett are welcoming five brand-new guests all with high hopes for their evening
28:22Hello
28:24Hi
28:26Likewise
28:28The guests arrival. I mean, it's a small kitchen and suddenly with six people crowding in it was a bit awkward, but they managed well
28:43Okay, so you'll be staying in residence are dreaming this evening. Sounds like a lovely night. It's a pretty room
28:49I
28:53Think that brush and Nicole have done a really good job on their rooms
29:02They look pretty they smell lovely lovely little basket of goodies, and I couldn't see anything that they'd miss oh
29:11Best view ever
29:13It was something's been very thoughtful. Look, we've got a fan
29:17The idea I like the way that their welcome is very genuine. Yes
29:22They obviously was thinking about what their guests would need when they arrived
29:28With the judges aware of the comments on Joe and guys interactions with their guests last night
29:36Ava will be paying close attention this afternoon
29:43Oh
29:47Oh
29:48This must be our second lot of guests
29:50Hi, I'm going hello guy Daryl
29:54My wife Helen, please come on in good terrific out of the heat. I think today. Yeah, well out the frying pan into the kitchen
30:01Oh
30:02There's somebody else here. Hello
30:04How are you? I'm Joe
30:06Welcome
30:07Hi Peter
30:08It smells
30:09It does, isn't it? It will smell even better when I finish so what I'm
30:13So what I'm gonna have to do is I'm gonna have to leave you in the capable hands of Joe. I'm sorry
30:18I just need to carry on cooking otherwise
30:21Otherwise, we won't be eating later. So we just follow I've got the bags
30:24I've got them. I've got them. I've got them. I've got them. Yeah, you're all right. Excuse my ironing
30:27I was literally ironing before you guys arrived
30:34Oh, very nice
30:35Oh
30:36So yeah, I hope you're all happy in here
30:40First time meeting Joe and Guy today
30:42I think they seemed a bit stressed and quite busy when I arrived
30:48Even though the bedrooms were already the ironing table was still out when the guests arrived which I think didn't necessarily give the best impression
30:55I've turned your aircon on as well. So you're nice and cool in here
30:58Oh, seriously. Wow. Yeah
31:00I think Guy was in the rush and panic of having to cook dinner and so he left Joe handling a double check-in on their own
31:08So it was just a bit a bit messy, maybe
31:15As Justin and Paul welcome their final guests
31:25Yes
31:28For the teams the real challenge is just getting started
31:32This is unbelievable. It's like a restaurant
31:34You're hosting people putting the spotlight on their catering abilities over three courses. I have never done anything
31:43Like this in my life, and I actually thought it would be easy. It is anything but easy
31:49So what are you making here? I'm just doing a puff pastry just as a vegetarian option with goat's cheese and asparagus
31:59Sounds fantastic
32:02Today has been by far the hardest, but we will persevere absolutely and
32:08We will succeed. I'm sure yeah fighting talk
32:14Okay, guys the dinner's nearly ready
32:15So just in a couple of minutes make your way up to the table and then I'll serve you drinks there for you. Okay, great. I'll see you there
32:23The tables are set the guests are ready
32:28And for the hosts it's the meal that could make or break the competition
32:35Need you to come and help with the space the planning come down. I am calm and calm down
32:41This is actually harder
32:47If you don't laugh or do you want to cry? Literally
32:51I think this got some glue melted. I can't really tell now whether it's on or off
32:58Let's try this one
33:00As the competition heats up the teams are being pushed further than ever
33:11All right, I can see some flames
33:14Okay
33:16We will overcome whatever challenges are thrown our way
33:24Dishing up a three-course meal against the clock. We are living life with the better spice this evening guys
33:33Showcasing local produce and hosting a full house of guests
33:39You're looking very elegant everyone
33:41One
33:48Cheers everybody
33:52Drawing from her Indian heritage Nicole and Brett are treating their guests to a raft of South Asian flavors
33:58Nicola, thank you
34:00So this is tinderi chicken skewers. Thank you
34:04Okay, enjoy
34:06Interesting to to eat sometimes different things than local food. Yeah
34:12Clementine. Hmm. What do you think of your chicken?
34:15It's well cooked and the spice are lovely. I would have loved a little bit of salt
34:20But I really like that we'd have loved more spicy
34:24Yeah
34:25Because I love spices
34:27But it needs to be for everybody
34:29Yeah, and it makes perfect sense to cook to your strengths, doesn't it? Yeah
34:37Joe and guy with no veggie orders are opting to deliver a feast of freshly grilled barbecue meat
34:43Just put those on try not to burn myself too badly
34:46For means we've got a selection of feel chicken duck and pork is that okay with everybody and I hope you enjoy it
35:04What are we thinking about the starter it was hot
35:08Tasty the goats cheese was delicious and then we're into
35:12Dark and yes, it's good. Unless you're a vegan indeed
35:17Fortunately and no vegans here
35:24Okay, cheers everybody
35:27At their buffet style dinner Justin and Paul are taking a different tack adopting the French style of joining their guests at the table
35:36Just so that everyone knows what everything is we have an asparagus
35:39Scotch cheese tart and ancient rustic bread where sun-dried tomato and olive on top big colorful crunchy chicken salad dressing in the little pots there olive oil
35:55It's all this French cheese and bread
35:57Our starters are kind of blended in with our mains
36:05So it's just really easy and relaxed so help yourself should we pass that down for Andrew then as the trier
36:11This is such a lovely colorful selection what inspired a meal like this we've been doing this sort of style for quite a while at home
36:20It's definitely more relaxed than putting something on someone's plate and if they kind of look from oh my god
36:26I can't eat all that so it's the right portion sizes for people
36:29I think this is so much nicer as well because in the hot weather. Yeah, this is so much better than sitting down to a hot meal
36:40Drinks all around Nicola, I'd love to have a glass of white wine, please
36:44Thank you very much
36:46Did I hear someone ask for white wine?
36:48Wait, wait, wait, wait
36:50I
36:51Didn't get the white wine. I thought we picked up a red, white and rosé
36:54No
36:55But then I didn't say I didn't put drinks on the menu but we're in France they like different wines
37:00You're just gonna have to say sorry, we're out of white wine
37:03Oh, I don't want to
37:05Nicola, I'm really sorry but we haven't got any white wine, anything else you'd like?
37:09Have you got any rosé now?
37:10Yes, I have a rosé
37:11I'll have a glass of rosé
37:12Okay, that's fine
37:13Thank you
37:14I'll take these plates for you
37:15Okay
37:16Here we go some salades, potatoes
37:17I could have maybe done some more potatoes but as long as everyone's got enough to fill their bellies and save a little bit room for dessert then I'm happy
37:21Has anyone had salades, potatoes before?
37:23Yeah
37:24They are tasty
37:25I'm very tasty
37:26I'm very tasty
37:27Yeah
37:28I'm very tasty
37:29I'm very tasty
37:30I'm very tasty
37:31I'm very tasty
37:32I'm very tasty
37:33I'm very tasty
37:34I'm very tasty
37:35I'm very tasty
37:36I'm very tasty
37:37Yeah
37:38I mean if you cook them in duck fat
37:40Sounds like everyone's happy with their main cause then
37:42Very nice
37:43Very nice
37:44Very nice
37:45Good
37:46Jillian
37:47Yes?
37:48Extra spice?
37:49Oh yeah
37:50Thank you
37:51Just for you
37:52Okay
37:53We're having the kima curry, potatoes and vegetables curry, basmati steamed rice with homemade chapatis
37:59Enjoy, enjoy guys, enjoy
38:04How's everyone enjoying their curry?
38:06It's delicious
38:07It is delicious
38:08And it's not too spicy
38:09It's just right
38:10The kima is wonderful
38:11Yeah
38:15They were asked to prepare a three course meal
38:17Was that satisfactory to you?
38:19If I went to a restaurant, if they asked if we wanted our starter before or we wanted everything together
38:24We would take everything together, so I would still say that was a three course meal
38:28Yeah
38:29If we sat down to exactly the same stuff, but what they called the starters arrived first
38:33And then the rest came, then it would feel more like it
38:36I see what you mean
38:37I'm very curious to see what dessert is
38:39Is whether we're going to get a buffet of dessert or one plate each
38:43Thank you
38:46Thank you
38:47So you did that today?
38:48I cheated a little bit with this one
38:50We keep it
38:51We keep it
38:52Exactly, exactly
38:54Dinner tonight was very good
38:56I was pleasantly surprised by the quality of the food
38:59The meat was really well cooked
39:01Dessert wasn't homemade
39:02However, it was very good quality
39:05Walnut tart
39:06Walnuts, which is a specialty from the region
39:08So again, it was very thoughtful
39:10I've really got to say guys
39:11It's a really big nut
39:13We selected a couple of local sweet treats
39:21The little tower, which is called the canal
39:24And then you have the flan next to it
39:27Completely different to what we've experienced with the other hosts
39:31I feel really relaxed, which is a nice feeling
39:34Yeah, it's like fists and friends
39:36I know that Nicolette did say to calm it down a bit
39:41Have they calmed it down too much? I'm not sure
39:45Guys, here's to our first dinner party!
39:56Supper, wow, it blew my mind
39:58It was just delicious
39:59The rosé was warm, the plates were cold
40:02But tiny little things
40:04You know, the meal itself was delicious
40:07Really impressed with that
40:08I think it's perfect
40:09Because the one thing I really fancied for my pudding this evening
40:12Was my ice cream sundae
40:13And here I am with my ice cream sundae
40:15So nothing could be better
40:16Yes
40:17It is perfect
40:18And I'll see you all tomorrow morning
40:22Thank you
40:23All right, thank you
40:24Have a good night
40:26The hosts have done all they can
40:29It was so good to meet you
40:30It was really nice to meet you
40:31Thank you for a lovely supper
40:32It was delicious
40:33To impress with their dinner service
40:35Best of luck with everything
40:37Bye
40:38See you after our night
40:39Bye
40:40But how they've performed is up to the judges
40:47As the end of day three approaches
40:51It's time to return to Judges HQ
40:57Let's jump straight into Guy and Joe
41:00Highs and some lows
41:02I think it's been a really intense stressful day for them
41:06The first guests arrived and they handled that quite well
41:09The other two couples arrived at the same time
41:12And the way that was handled was a bit more problematic for me
41:16Guy didn't give priority to those guests
41:18He just focused on what he had to do in the kitchen
41:20So there was definitely a big missed opportunity here
41:24I had a bit of feedback from two of the guests about the night before
41:29Joe and Guy had sat up cooking pizza for one of the guests
41:33But not for them
41:34And they felt a little bit left out
41:37Really?
41:38Rightfully so, I think
41:39Yeah, they felt a little bit like they weren't included
41:42All guests should be treated the same
41:44Not sure how I feel about that
41:45Interesting
41:46But in terms of the menu
41:48So we gave them the challenge to do a three course meal
41:51And three course we did have
41:54Everything was excellent
41:55And really cooked to perfection I must say
41:57So really impressed with that
41:58Our dinner was
42:00It was a big sharing table
42:03In the garden which was beautiful
42:05But
42:06No starter
42:08No star
42:09Well a starter was
42:10Did they serve a three course meal?
42:11No
42:12They felt like it was nicer to put everything out on the table
42:15And let you choose your time
42:17I have an issue with that
42:18I think
42:19Again, it goes back to what we were saying earlier and yesterday
42:22I feel they're cutting a lot of corners here
42:24They're really going for the easy option
42:25If this was sold as the way the B&B was going to work
42:29It would be attractive
42:31Yeah
42:32But it didn't fit the brief
42:33And it's a competition
42:34There are rules
42:35Everyone received the same cards
42:37You know
42:38It's true
42:39It's true
42:40Absolutely true
42:41Yeah
42:42Well they didn't follow the rules
42:43So there we are
42:44Yeah
42:45How was yours?
42:46Brett and Nicole
42:47There's nothing that is going to veer that couple off path
42:50They're incredible
42:51No frazzle whatsoever
42:54I tipped up
42:55She was cooking two curries
42:57Plus the handmade chapatties
43:00Rice
43:01Wow
43:02A little starter of chicken souvlaki
43:04And a pudding
43:05She didn't bat an eyelid when the guests arrived
43:07Brett took over
43:08Then everything's thought out just beautifully
43:11The poem by the bed
43:12The name of the room
43:13It's like she's got a team of elves
43:15Hiding in her handbag
43:17She's just a machine
43:19Geez
43:20Would they necessarily go the whole hog with it in the same way when they were operating
43:26They may pull back a bit
43:28Yeah
43:29They might well
43:30But I think it's a very clever way to get yourself noticed
43:32Mm-hmm
43:35Toughest day by far
43:36Yeah
43:37My feet hurt
43:38My back hurt
43:39My feet hurt
43:40My back hurts
43:41Everything hurts
43:42But we think it will be worth it in the end
43:43Yeah, yeah
43:44I think we nailed it
43:46I think we always have to keep our head in the game
43:48Because it's a competition
43:49And I know we're just striving to do our best
43:52That's what we set out to do
43:53We set out to win the B&B after all
43:58What a day Joss
44:00Yeah
44:01Roll on breakfast
44:04Smashed it
44:06There are just two days left for the hosts to earn their place in the final
44:11And be in touching distance of this life-changing prize
44:15Tomorrow
44:16Tomorrow
44:17We're back with the people that we started with
44:19Yeah
44:20So we get to see whether we feel they've actually evolved enough
44:23Mm-hmm
44:24And listened
44:25Exactly
44:26And if they haven't
44:29Game over
44:33Next time
44:34Can you make an egg omelet
44:35We only because it's a buffet style
44:36We only offer the hard-boiled egg
44:39Guests are left wanting
44:41You've got to stick to some boundaries
44:44We can only do so much
44:47Oh
44:48There's a major cleanliness issue
44:50Um, I really apologise about that
44:55And the competition goes into a spin
44:57Oh, sorry everybody
44:59Oh, what a disaster
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