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00:02Marco Pierre White.
00:04I haven't been in the kitchen for seven and a half years.
00:06I suppose it's a bit like a great boxer.
00:08He feels he has one fight left within him.
00:10Faced with ten celebrities.
00:12They chose to be here. I didn't choose them to be here.
00:15I'm scared.
00:17I have to use all my knowledge to get us through this.
00:21It's the boys.
00:23We've got to win.
00:23Versus the girls.
00:25I just want to get it right, that's all.
00:27And the pressure is on to be the best.
00:30I'm ready.
00:31Please.
00:32Don't open it.
00:33But only one celebrity can be chosen as winner.
00:36What?
00:37Jim, Barry.
00:38I can only take a certain amount of abuse.
00:40Keep on pushing, we haven't got long left.
00:42Oh no!
00:44I have never worked as hard my life.
00:46They're gonna die, I feel I'm gonna die.
00:48But who will last the distance?
00:50Amazing experience.
00:52I'm really digging deep for the...
00:54Yes, Marco!
00:57I'm relying on you.
00:58Well done, I've got a chance to turn off.
01:18I can't wait.
01:22Now with a crowd in class.
01:23Hell no!
01:26I can't wait!
01:28There's a crowd in the game!
01:28This is a crowd in the game it's not too late.
01:35Good evening and welcome to Hell's Kitchen where just two days in, Head Chef Marco Pierre
01:41White is already demonstrating customer service skills worthy of Sweeney Todd.
01:45Over here is the door where each night our A-list celebrities enter in the hope of the
01:50ultimate dining experience and over there the windows through which many of them are
01:54forcibly ejected shortly afterwards.
01:56Remember, in two weeks' time one of our chefs will be chosen as the winner by you, our
02:00esteemed viewers, but right now our ten showbiz chefs have been left wailing and whining after
02:06experiencing what's known in the outside world as a day's work.
02:10So previously on Hell's Kitchen…
02:17Last night our celebrity chefs had their first taste of what it takes to feed 76 hungry Hell's
02:22Kitchen diners.
02:23Good luck everyone, bloody good luck.
02:27First orders went to the boys in the blue kitchen.
02:30Blue team, one consummate, two scallops in, one caviar.
02:33And the second… and the third…
02:38I'll tell you something, you're going to do the full 15 rounds tonight, Barry.
02:41Good, good, I'm ready.
02:43When the Reds finally leapt into action…
02:46We've got an hour to get everything out, including the desserts.
02:50There were a few hiccups…
02:57And as if they didn't have enough on their plates…
02:59For the opening night, the celebrities had invited loved ones…
03:02Hello, ma'am.
03:03…to slow them down.
03:07You come back in about ten minutes when they've finished, please.
03:10Thank you very much.
03:10But one hapless diner was on hand to show the celebrities what would happen if they crossed
03:15Marco.
03:16Apparently you didn't like…
03:18Excuse me, you've got one of two options.
03:20You either say sorry or you go.
03:21Think about your guests.
03:23You've got five minutes.
03:26Oh my boy!
03:31This morning, it was clear that service had taken its toll.
03:35I have never worked as hard in my life.
03:37This morning when I woke up, I was destroyed.
03:40I just felt like I'd been run over by a bus.
03:42So weak.
03:44God.
03:45I don't get up at this hour.
03:46I'm a musician.
03:47I go to bed at this hour.
03:49It's not right.
03:50Everybody is really, really tired.
03:52We're not getting a lot of sleep.
03:54But, you know, you have to work through it.
03:55Still have a spring in your step.
03:57And get on with it.
03:58I think if this programme, and Marco has said it, is to find out whether we have the
04:02stamina and the courage to do this, then I don't have it.
04:08I underestimated being a chef, really.
04:10Like, because they work so hard.
04:12How do they do it?
04:13Why do they do it?
04:14What's the f…
04:15God.
04:16You're going to die.
04:17I feel I'm going to die.
04:18I've got a stomachache.
04:19I feel nauseous.
04:21Oh, drink some water.
04:21You'll be all right.
04:22Have some…
04:22Get some sleep.
04:24Can't.
04:24Nightmare.
04:25I feel beaten up.
04:26I'm not quite beaten yet.
04:28But it won't be long.
04:30I'm not up to it.
04:31I swear to God, this is only day three, and I'm nearly dead now.
04:34But there's no rest for the wicked, and it was time for the morning meeting with Marco.
04:40OK, last night was your first service.
04:43Yes.
04:44It's not easy, is it?
04:45No.
04:46We made a lot of mistakes, but the bottom line is we fed everybody.
04:50Is this something that…
04:51Is this normal?
04:52In terms of the intensity?
04:55Oh, yeah, yeah, yeah.
04:56And I had mass intensity every night for many years, but remember, the people around me were chefs.
05:00Yes.
05:01They weren't comedians, boxers, editors, TV presenters.
05:05We just scraped through last night, really scraped through.
05:09And this is most of the toughest nut I've had to crack in my life.
05:12The girls won last night, but in my opinion, had I been marking the scores, the boys would have won.
05:20Can you explain why?
05:21They were more organized.
05:22They got hit very early on, very hard.
05:24Yeah.
05:25They did a lot of covers.
05:26I don't think you could have taken that so early on.
05:28And I thought they held themselves together very well.
05:31Thank you, Mark.
05:31And I think you worked very well as a team.
05:33And I don't think you'd be embarrassed.
05:33And I agree, actually.
05:36We did get hit consistently.
05:40What round did you think you were in, Barry?
05:42I didn't know what round I was in.
05:44We worked really hard last night, and I enjoyed it, and time went like that.
05:49But it was tough.
05:51Both Marco and Tim were saying to me, come on, Barry, let me see a bit more muscle.
05:55I mean, you've got a good right hand.
05:56I have got a good right hand.
05:57I nearly got it last night, I can tell you.
06:00Jim, I thought you were solid.
06:01I thought you did very well.
06:02Lee, just don't be so quick out of the blocks.
06:05Just hold back.
06:05Just stay cool.
06:07And just let it happen around you.
06:08Kelly, I thought you were very good.
06:11I thought you were very concentrated.
06:12I thought you tried very hard.
06:14And you were dressing on the pass, which made me very happy.
06:16Adele, you let me down a little bit last night.
06:19I was expecting more out of you.
06:21Because I'd watched you during the daytime, focused, strong.
06:25But then when it came to service, you wobbled a little bit, didn't you, Gail?
06:28It all became a bit too much.
06:30Marco said that I'd let him down a little bit.
06:33He thought that I'd lost it a few times throughout the evening, which is obviously spot on.
06:39And I value his opinion.
06:41It upset me a little bit, because obviously, it's not necessarily nice to hear that, you
06:48know, he thought I'd let him down.
06:49Who enjoyed it overall yesterday, though?
06:51Who enjoyed it?
06:52Me.
06:53You didn't, did you?
06:54I'm going to be honest, it would be very nice to say, yeah, it was a great learning
06:58curve.
06:58I loved the experience.
06:59But do you know why you didn't enjoy it?
07:01Tell me.
07:01Because of you.
07:03You only get out what you put in.
07:05Did I enjoy last night?
07:07I've got to say, yes, I did.
07:08Did I enjoy working with you?
07:09Yes, I did.
07:10Was it a bum fight?
07:11Yes, it was.
07:12But did we feed them all?
07:13Yes.
07:13It's all about achievement.
07:14Yeah.
07:15We had a duty to feed people, and we fed them.
07:18And if you can't take pleasure out of that, then that...
07:21I found great pleasure in that.
07:22So what did you find pleasure in, then?
07:24I just felt very out of depth.
07:26So, yes, it was my issue.
07:28Did I tell you to dig down deep and find inner strength?
07:30Yeah.
07:31Exactly.
07:32I should have said, in fact, yeah, it was fantastic.
07:34But I, unfortunately, honestly, just got the better of me.
07:38I won't ever say that again, because, of course, then you're singled out.
07:42I should have said, it was an amazing experience, and I'm really going to build on that, I realise.
07:48Which is what you'll hear me say tomorrow, however awful it was.
07:55Yes, Annika realising that golden rule of television, if in doubt, lie.
08:00And, may I say, how lovely it is to see Christine and Neil Hamilton here tonight.
08:05Christine looking particularly gorgeous.
08:08Anyway, now, every morning, Marco gathers the celebrities round for a masterclass,
08:13in which he teaches them one of his unique skills.
08:16We've already seen him demonstrate the art of charm and geniality.
08:19Today, it's cooking.
08:20Apparently, he does that as well.
08:22Here he is, cooking a fish.
08:24Okay.
08:25Day of a cell.
08:28Take the head off.
08:30Tail off.
08:31It's now time to make the sautern sauce.
08:38Tiny little bit of colour.
08:39Okay.
08:40Now the sautern.
08:42Just wash it down the sides to bring everything down.
08:46So now what we do, we reduce this down by approximately 50%.
08:53Today's masterclass was Dover's soul in a creamy shallot and mushroom sauce.
09:02About three different types of mushrooms.
09:04I can't tell you what they're called because they all had fussy names.
09:09Okay, again, five, six minutes in the oven.
09:17The one who cooks the worst soul is going to cook staff lunch, whatever they want to
09:24do.
09:25Oh, no.
09:26Oh, yes.
09:28All right, you've got 20 minutes to get as close to replicating what I did.
09:33When Marco said, right, you've got 20 minutes, panic set in.
09:37I couldn't believe it.
09:38I was like, oh, my God.
09:39Get your head together.
09:41Right.
09:41Go.
09:50There's just so much to remember.
09:56You'll be all right, Brian.
09:57Are there y'all mushrooms under the grill?
10:00Yes.
10:01I'm just going to do that.
10:02Who's got any salt?
10:04F***ing hell.
10:06So what's the wine?
10:08The wine in first or the cream?
10:10Wine.
10:11Wine first.
10:12Barry was a disaster.
10:13I think I'll be cooking dinner, guys.
10:15He's never cooked fish before.
10:17I bet he tried hard.
10:19Where's the f***ing pans?
10:20Where's all the f***ing pans gone?
10:22I felt like, okay, we're under pressure, 20 minutes.
10:25I've never cooked over salt.
10:26And then, of course, I couldn't find a pan.
10:28I couldn't find any salt.
10:29I couldn't find something else.
10:31Six minutes left.
10:33Right.
10:33I don't have a pan.
10:34Can someone help me?
10:37No.
10:39Get another pan.
10:40Watch.
10:40Do you want a little bit of a help?
10:42It's Marco who came and helped me and showed me how to get out of trouble, which was adding
10:46my sauce into three smaller pans to condense it and boil it down quicker.
10:53Hey.
10:54When you're in the s***, you've got to get out of the s***.
10:56Get yourself.
10:56Get yourself.
10:57Quickly, girl.
10:57Get yourself.
10:58Come on.
10:59Come on.
11:00Spring of the toes.
11:00Come on.
11:01How easy is it all?
11:04They panicked.
11:0620 minutes is a long time.
11:08You've got four minutes.
11:09Roger your balance to run a mile in four minutes.
11:12Come on.
11:12Oh, we've got a fire.
11:17There you are, look.
11:20You can hide your mistakes.
11:22There you are.
11:24Don't worry about that.
11:25There you are, girl.
11:27Two minutes left.
11:28Come on, girls.
11:29Present them on the pass.
11:32Oh, mine is absolutely disgusting.
11:35The sauce looked like soup.
11:37The fish looked like a wet sanitary towel.
11:40I'm afraid to show you this.
11:43Ten.
11:43Nine.
11:43Eight.
11:45Seven.
11:46Six.
11:47Five.
11:48Four.
11:49Three.
11:50Two.
11:51One.
11:52Otherwise, you're disappointed.
11:53Five.
11:53When he said, you're ten seconds are up.
11:55I took no notice really.
11:56I carried on cooking.
11:57I said no, I'm going to finish this dish off.
12:00And I think I got brownie points for that.
12:04Well, Mr Davidson, what I like about your approach is that, you know, in a way you said,
12:11forget the 20 minutes hmm I would do my very best with my sauce taste that you
12:18should be quite proud of that I liked it yeah Barry it's a good job you're on the
12:24meat isn't it can you taste the acidity in it yes let's see your fish a I didn't
12:29even see fish is raw yes yeah then get into the oven now pastry chef I've never
12:35even cut a fish before in my life you know something look how nice that is is
12:38okay it's scorched not caramelized oh yeah okay but what I'm saying is look at
12:43that fish cook perfectly and the bone is pink it's really bizarre Marco liked my
12:51wet sanitary towel now Adele I think you've done well mushrooms
12:57let's see your fish when did you last cook fish I haven't well can you say you've
13:04been very well you've been listening haven't you yeah there you are I've come in here I couldn't boil an
13:09egg and now I can cook a David sale and I'm confident enough to be able to cook a David
13:13sale
13:15mushrooms are cooked you're not just a pretty face are you girl now look at that you couldn't complain
13:23could you if I got that fish so to me that I'd be very happy the star of the girls
13:28team was Abigail
13:30new eggs I was shocked so you should be very happy shouldn't you yeah good it was nice to get
13:38praise
13:39from Marco because usually he just like ignores me and brushes off me comments for being like stupid
13:45and stuff so it was nice mr. McGuigan Barry I'm very sorry I've got to ask you to cook the
13:52lunch that's
13:52the deal that's the deal but you know you've been down a few times yeah but don't worry about it
13:57but
13:57you have a go okay gotta go you'll do better you'll do better on the meat trust me okay clear
14:02down boys
14:02and start again and girls well done thank you the question on everyone's lips is how does a three star
14:12Michelin chef get ten novice celebrities to produce a cuisine after just a few days training obviously one
14:18way is by doing most of the work himself but there is also a technique so let's find out just
14:23what the
14:24method is behind the really quite considerable madness
14:30two scallops in one caviar one consummate away in seven minutes two veal one I was trained to feed people
14:39and I have a duty to feed the customers who come to Hell's Kitchen that is my job at whatever
14:45cost that
14:46may be listen to me I said we'll pair that up as one table yes Marco exactly the same way
14:52as any
14:53restaurant would run it it's about applying a strategy to the situation get rid of the pans
14:59when you're finished with them please the sous chefs Matthew and Timothy are there to support me
15:05Barry yes paper back on give that mash a whisk they beat the drum they crack the whip they keep
15:11them
15:11together they're like shepherds hey look look look I'm trying to show you yeah I ain't doing this all
15:16night yeah Nick is the boss front of house like myself he's a juggler he knows the rules okay
15:25bring me a tray for you bring me a tray front of house and kitchen have to be together we
15:31can't have
15:31it unhinged because the lady was rude to Marco we all have different leadership policies I haven't
15:42been very good at doing a pass I can work it out in my mind I'm like a bingo caller
15:50they nail me to the
15:52cross every night as they throw those tickets in and I have to deal with them I have to process
15:57that
15:57information I absorb all the pressure straight and straight and push them out the back four and a
16:03half minutes Jim okay I constantly remind them how long for that scallops four minutes how long for
16:07that scallops three minutes there's a ragu going with it there's a foie gras going with it I have
16:11to bring them all together at the same time I have to keep on their toes that's what I have
16:20to do
16:20we're not here to impress people we're here to feed people you're here to impress yourself I'm one
16:25link within every chain now if I wobble if I lose it they're all down so Marco is a shepherd
16:35he is
16:36like a chain nailed to a cross he is the truth the way and the light and most impressively a
16:41bingo
16:41caller so eyes down for a quick look at the man himself let's have a look at him now there
16:46is scowling
16:48from cheek to cheek explaining something to Adele but is she taking it in almost certainly not women
16:57find him attractive apparently but I can't see it myself well with service looming it was time for
17:04Marco to g up his workforce for the task ahead and remember failure is not a word in Marco's vocabulary
17:10along with shampoo or comb Lee thank you very much stand by your stoves yeah
17:33okay boys firstly I'd like to say thank you for last night and for today
17:37for being concentrated responding to my orders my instructions my wishes for being respectful
17:43most importantly you've taught me a lot about yourselves in the last three days we've nearly
17:48been together and this is my personal belief what walks into this kitchen on Saturday morning
17:56were people who were hesitant they didn't know whether they wanted to do it I think you want to
18:01do it today yeah I think you want to do it you know last night we got through it didn't
18:04we
18:05yeah and they were all expecting us to fail and go down we have to fight like Jim today had
18:11a little
18:11problem with his blood pressure he's in here still isn't he thank you that means a lot to me because
18:18it
18:18shows commitment what's important about the pre-service chats is to remind them to stay focused
18:25concentrated be prepared to burn their fingers dig down deep push themselves through that pain barrier
18:30that is what it's all about we're not there to fail we're there to feed all our customers I believe
18:36I've learned three things in my life and one of the things I learned is self-control is true power
18:43yeah when you want to tell me to F off when you want to take your apron off and throw
18:48it in remember
18:49we're in it together Marcus gives us a pep talk before service and there's no doubt that he makes us
18:55refocus and refocus and refocus we go right down to let's get it on sort of thing let's get ready
19:00and ready to go I'd like you boys to just enjoy your time with me take a bit of knowledge
19:07and just
19:07let's share them we can do it twice it wasn't luck last night it was hard work the only difference
19:11is
19:12a little bit more cooking a little bit more dressing a little bit more pushing that's all I say
19:17thank you very much boys thank you have a great service thank you Michael
19:34right girls Rosie you can have two minutes please of your time sorry I know you're busy
19:38Marco gathers us up he gives us a team talk which we all need and it's wonderful to have the
19:45captain
19:45of the ship giving us real eye contact and hypnotizing us into being where we should be
19:55which is with him by him for him okay and we did all right last night you know you walked
20:01into a
20:01service blindfold you stayed disciplined you did exactly what I asked of you I'd like to do the
20:07same tonight but I'd like you to push a bit harder this time he's very intriguing he's very charismatic
20:14I think he's very sort of sexy and powerful and he definitely has got a real aura about him there's
20:21absolutely no question about that which is just brilliant we've got to stay focused concentrated we've
20:26got a push we push push harder than we've ever pushed so I'd like to say by 8 30 we've
20:32got 50 people on
20:33the board a large percentage of them gone so it's gonna be very tough but please stay concentrated please push
20:39yourselves drive yourselves you know something you've proved to me you've all got it within you
20:44I really mean that I think they're more up for it today than they were yesterday they don't have the
20:49fears of what a service is like they know what's expected of them like today their heads are down
20:55they're working hard they're concentrating yesterday they wanted to talk today they want to do the job
21:01any questions Marco makes us see a bigger picture which is that there's 76 people turning up in the
21:09course of the next two to three hours and they want food last night Rosie I felt like a bingo
21:13caller
21:15eyes down looking legs 11 oh I love legs 11 here the door was always my favorite girl enjoy your
21:23evening
21:23good luck thank you I'm there to help you please respect me thank you let's check the water three
21:29cans incidentally if anyone's wondering why Marco is wearing a bandage around his head join the club
21:38maybe a good idea if I ask him when I meet him or an even better idea if I don't
21:44so as another service
21:45loomed larger than Carol Thatcher with an empty glass Marco had made one thing crystal clear the kitchen
21:51will only function if everyone shuts up and listens to every single word he says if only they'd been
21:56listening when he said that with the orders coming thick and fast the blue team found themselves under
22:06pressure one asparagus main course one salmon one salt one veal see only the Patriot chef is listening
22:13to me yes Marco wasn't quite how I imagined it to be it's very difficult it's very very hard
22:21stay concentrated yes Marco if you don't hear me you're not concentrating oh wait me I'm just too
22:29busy to answer Samar's two caviar one scallops and asparagus two salt one turban one trotter yes Marco
22:37am I talking to the blue wall no you're not sir I do love the name my mother gave me
22:42you know that
22:43was it great you're not like the one we've just given you sorry Jim there was quite a lot of
22:49yelling
22:49um on the fish section today where's the turban let me see the turban let me see the turban five
22:55minutes on the pass five minutes yes or no yes Marco it was Lee and Paul's job to prepare and
23:04cook the
23:04fish I like a fish because fish goes on a journey especially salmon salmon really does when it
23:13migrates it actually goes upstream you know difficult that is going upstream
23:24you put a sprinkle of oil in there because it just doesn't need that man who needs to put a
23:29little
23:29bit in there he didn't but it's just that that one is stuck and look at it cook it gently
23:41more gently
23:41don't use that come on why is it stuck I gave you a lesson this morning how to cook a
23:48soul yes
23:48was it nicely done lovely did it stick like shit no no that's right cook it gently okay
23:53stick it like that there just gently cook it when the fish got really busy and all I remember was
23:58Marco challenging Lee over what course we were on starters on main course slow down the main course
24:04fish let's send the starters come on so what are we doing now which are we going with the starters
24:11or the main course which starters or main course how long for the scallops how long for the
24:17scallops two minutes 20 for the scallops that's what I said how long two minutes 20 right let's go
24:22with the starters not the main course that's what I said for sake it got a bit heated at one
24:26point
24:26and the it got really bad Marco started shouting and I got really scared bro you didn't put the
24:34other scallop it's not in there I just checked and you said one there you are no I said two
24:39up no I went back and I smart you said they said one all right one if you said one
24:45sometimes you
24:46begin to get the wrong fish ready and then you think I got too much up there or not enough
24:50of
24:50one too much of the other is this the bag oh I'm you know what everything's called up again
25:18but then that's when I started you know the adrenaline started pumping I actually quite
25:22enjoyed it yes you've got to remember that I don't want to be on the end in that section well
25:43what you
25:43you're done okay Paul take it away it hurts my eyes take it away please Paul I told you her
25:50would be your best friend didn't I did I did I not you did thank you he took the decision
25:54to serve
25:55anyway so I can only imagine that it must have been just about servable so let's see who's in
26:04tonight and eating that food that's breakfast presenter Penny Smith up late enjoying herself
26:12expect a bit of slurring on GMTV tomorrow morning and that's singer Kenzie possibly here looking for
26:21his first name we saw the blue kitchen setting the bar solo it was almost a ground level so could
26:27the
26:27red team confound expectations and actually managed to do worse on order two salmon one pigeon one soul
26:42it was high octane pressure really far high-paced there is never a second when you're not doing
27:03you know what I was so busy I didn't notice anything else you go into a zone and if you
27:09don't stay in
27:09that zone then you're not listening and you're not doing okay me and Kelly were making some really
27:17quite bizarre noises at one point keep on pushing look there you are just take the pain there you are
27:23that's enough that's enough that's enough I just keep going get more stressed and then the adrenaline
27:29shoots in and then you're just get rid of these you finished get rid of them
27:36they're dirty get rid of them get them cleaned we just get them clean please how long for the
27:42scallops how long for the scallops it goes quite quick to be honest and but I didn't think it'd be
27:50this hard but you're gonna take this out first you've got to start to watch so yeah don't watch
27:56look at the message made of the shelf saw with the knife put some butter on put some butter on
28:02it is
28:03always a sort of um lottery as to who's going to be hit with a the the onslaught of orders
28:09to start
28:09with one bill so two minutes okay three minutes on the pass it's not a very beautiful little gentle
28:21stream put it like that yes four minutes on the pass get everything ready Matthew make sure the hot six
28:30steps six steps yes yes yes yes come on it's a kind of flood tsunami of chaos come on I'm
28:39asking
28:39too much but I want it done how long girls 30 seconds of the scallops I'll let you go answer
28:44this ready
28:45they're already well you're trying to have a smile yeah I'm sorry there are you gonna dress it yeah I'm
28:49gonna dress it there but I wasn't gonna put it in the heat no problem no problem let me show
28:56you
28:56let me show you this one okay look there's a nicely neat down the middle see Annika yep
29:05nicely cooked nicely presented did you do that yep very good well I bought the book along the Gordon
29:11Ramsey Humble Pie because I happen to be a guest at Gordon Ramsey's Hell's Kitchen in Brick Lane and I'm
29:21just going to wait to see whether I got the courage when Marco Pierre would stop bossing everyone around
29:26say want to autograph it now he might throw it at me in which case I won't be the first
29:32person he's
29:32going to book out I'm prepared to be courageous come on girls away one soul one veal blue kitchen put
29:39a
29:39soul on now yes Marco that's the blue team I said listen sorry Marco I'm not looking at you but
29:46thank you for
29:47listening out I heard the word soul and left mesmerized by his voice I actually enjoyed it it's a miracle
29:56in
29:57it so oh red team oh yes one foie gras one scallops one soul and salmon yes thank you very
30:05much stay
30:07concentrated you're doing very well you've broke the back of the service almost come on I'm gonna try it
30:13so you might get an autograph I might get shot where is it please Marco you're mentioned in it you're
30:22both chefs
30:22come on dog that went down a bit flat didn't it I bet you wish you went down a bit
30:30flat don't you
30:31girl you'd fill the floor away one soul two pigeon one trotter Nicholas who was the beast it was
30:40Carol Thatcher boss her mother was great I can't say much for her or her brother how about you go
30:46with
30:46that one oh this is even better why don't you come to sign the ad yeah sign him that one
30:51oh that's much
30:52better yeah go into that one here can you sign your own good-looking photo please difficult customer this
31:02isn't he stop seeking attention have a bit more grace like your dear mother I've got lots of grace but
31:09it
31:10actually it's for her so if you could sign for Maggie then I'll do that then I will do that
31:14she was a
31:15great woman send her my very best it will go to her tomorrow I apologize thank you pleasure thank you
31:32you wouldn't sign it for me but you signed it for my mum wow sometimes having a famous mum works
31:39cheers
31:45now so far on hell's kitchen we've seen several disastrous starters many terrible main courses
31:50but what about the hopeless puddings by which of course I mean Brian and Rosie I sort of look at
31:58it and I think well that's the macho stuff is meat and so pudding is certainly the soft option without
32:03a
32:04doubt because you cook through the day and an awful lot of what you dish up is actually ready so
32:09what
32:09you're doing is um plating it so you actually only cook souffles live the souffles just about ready
32:16to come out the first one of course I'm competitive but I don't feel that I am in a pudding
32:25battle with
32:26Brian Brian and I are equally good or bad at puddings yes it was very very stressful in the pudding
32:38section and I was on my own I think I had eight dishes to get out and it was just
32:43mayhem oh my god I
32:45could cry see for me in puddings when it hits me it's like that there is my trusty friend my
32:55thing
32:55no the thing to lift it up with Lee had to come over I'd ate desserts there you go and
33:02just put it
33:02there Lee I'm telling you what we're doing get the strawberries out and the um the cream vanilla stuff
33:07with the strawberries is in a silver pot and you got to bring it to a pot of hot water
33:10and like Lee
33:12I've been doing this for days it'll fall right out yeah you gotta tap them shake them
33:22oh let's just just give it a little shake
33:31it's not working come on
33:36didn't work
33:39and Lee got his at first then I dressed his with strawberries and the syrup and then he
33:44was still hammering at mine
33:52there you go there's three thank you and do not come back here for any more dessert Nick
33:59we're officially closed thank you Nick thank you
34:04I never want to do this ever again in my life
34:07really how was that love I tell you what it was because you were over there I literally was here
34:12with six dishes that included souffles and I just found it oh my god but I did it it went
34:17to the
34:17oven and it went down fantastic yeah yeah I know I just can't believe I did it
34:23and then you were oh your area's not clean but you think back of the water
34:29was I better than her was I better than her no she's better no quicker you're quicker than her
34:36you're definitely quicker than her
34:39so let's see how our novices are getting along tonight in the kitchen
34:45that's the red kitchen there that's a
34:47oh blimey that's Annika Rice dropping something clearly having an amazing experience that she's
34:54going to build on that's the reds over in the blue team there's Lee he's a huge fan of fish
35:02does give a bit of a lie to the claims that it's brain food a bit of trouble with some
35:07tin foil you
35:08know how it is so back to last night and it was time for the diner's verdict at the moment
35:13when
35:13the Hell's Kitchen's clientele are asked to describe their dining experience
35:17which in the case of Carol Thatcher was five bottles of wine two camparis and a bread roll
35:26Mark's out of tin how you doing
35:32I thought the food was fab
35:34really nice
35:35I liked Paul Young as a singer I don't know if I fancy him as a cook
35:45I'm just going to show you my plate
35:49love voting a vicarious political upbringing love voting
35:58okay boys and girls please come round
36:04I only want a few minutes of your time because I know time is precious at this time of night
36:10once again I'd like to thank you for your hard work you did a lot more cooking tonight I hope
36:16you
36:16enjoyed it I hope you getting into it all I can say is tomorrow night again let's stay focused
36:24let's question everything we do let's try and improve on what we've done 76 covers don't scare us
36:31anymore I'm about to wrong we proved we can do it what we've got to now do is continue to
36:39do it and actually to improve what we do I had the editor of the hotel and catering tonight I
36:46didn't know who was here he said had he been sitting in a mission star restaurant he'd have been happy
36:50with the food he got which I think is a great compliment to all of you but you know something
36:54I bet the pain's not as great tonight as it was last night or the night before is it
36:59nice nice it's not as good as it was still going
37:02here he comes here comes back with the results
37:05which reds are coming in there
37:07I made a mistake but I'll let you know
37:11oh excuse me
37:14I'll be ready
37:16can I sell boss
37:17please do
37:18here are some of the comments made by the diners of the red kitchen
37:23starter the consomme was delicious
37:25The puff pastry case was a bit overwhelming, but the soup was great.
37:31The Dover sole had a lot of olive oil.
37:34The fish was practically drowning.
37:36Well, they do live in water.
37:39Dessert.
37:39Hell's Kitchen Strawberries and Cream is heaven on earth.
37:43Very good.
37:44Blue Kitchen, here are some of your comments.
37:46Starter.
37:47Foie gras and duck egg is a nice posh version of egg on toast.
37:51Well, that's what it is.
37:52Is that the best they could do?
37:53I think so, Ross.
37:55Scraping the barrel.
37:56Maines served too quickly.
37:59There was no time to breathe after my starter.
38:02That's called organisation, boys.
38:03That's called organisation.
38:05Exactly.
38:06Exactly, yeah.
38:08Excuse me.
38:09That's better than compared to that waiting, isn't it?
38:11Exactly.
38:12Main, the pig's torter was undercooked.
38:15It had no imagination in the presentation.
38:18It tasted like a cheap frozen sausage.
38:21And dessert was very, very naughty.
38:25That's a good answer.
38:26That's good.
38:27That's good.
38:27As you know, each team is supposed to serve half of the diners.
38:30That's 38 people each.
38:32Unfortunately, Marco, I have a confession to make.
38:36There was a mistake with the tickets.
38:37Oh.
38:38So the boys served 40, and the girls served 36.
38:43Tonight, Dina's marked all courses out of 10.
38:46The average for the girls is 7 out of 10.
38:52Well done, girls.
38:53Well done.
38:55And the average score for the blue kitchen is 7 out of 10.
39:00Yay!
39:01So tonight, it's a draw.
39:03Yay!
39:05That's good.
39:05That's good.
39:06That's good.
39:06Congratulations.
39:08It was a draw tonight between the girls and the boys.
39:10Yeah, we both got 7 out of 10, which is great.
39:13You know, 7 out of 10 for our second service is brilliant.
39:16So we were really chuffed with that.
39:18And, you know, at the end of the day, we drew with the boys.
39:22We didn't lose.
39:24So that's good.
39:25Well, we're gaining on you, girls.
39:27You are, but they've still got a ways to go, boys.
39:29Well, we're gaining on you.
39:30We served more people.
39:32Yes, you did, actually.
39:33It's true.
39:34You did serve more people.
39:35We did.
39:36You probably deserve a half point for that.
39:38Take your sock out and work a bit harder, Abby.
39:40It's an old victory.
39:41We served 40 tables, and the girls only served 36.
39:46So we actually, in the same time, served, oh, four more people.
39:52So we served 12 more dishes.
39:54So technically, I feel that we achieved, but we both got 7 out of 10.
40:03So it's still 1-0 to the girls, if that's correct.
40:12Yes, last night was a draw.
40:13And under the rules of Hell's Kitchen, that, of course, means Rosie and Brian must now wrestle
40:18in jelly.
40:19So that was the diner's verdict.
40:20But as for Brian's verdict on Jim Davidson, the jury was still out.
40:25The whole Jim thing makes me laugh.
40:27Brian?
40:27Yes?
40:28Do you want a beer or something like that?
40:29I know.
40:31Sort of, you know.
40:32No, I think I'll stick to my juice.
40:34A lot of people might not know this about me, but I'm a little bit G-A-Y.
40:41In the kitchen, he's lovely to me.
40:44Are they on, Jim?
40:44Yeah.
40:46Yeah.
40:47Work as a team.
40:48But in the living quarters, it's a little bit more weird.
40:52I spoke to Adele about it, and he says stuff, and I don't know if he means it.
40:56And she's like, oh, it's a different generation.
40:58Like, he thought I was sleeping with the girls.
40:59Are you on our side?
41:01Yes.
41:02Are you surprised I'm on your side?
41:04Why would you be on your side?
41:05No.
41:06Why wouldn't I be on your side?
41:07Uh, well, let me think.
41:10Uh, no, yeah, of course you are.
41:13Yeah, duh.
41:14No, because the other night, and I'll tell you why I said that.
41:17Go on.
41:18Because you said someone was snoring, I've got someone on one side and Abby on the other.
41:23Yeah, Abby.
41:23Did you not say that?
41:24Yeah, because Abby's next door to me.
41:25Well, then you're on the f***ing girl's side.
41:27No, there's a door in between that goes, I could walk through into a place.
41:31Why would I see with the girls?
41:33He thought I was putting pastries because of my sexuality.
41:37Why do you think they gave you, uh, cakes?
41:39Is that stereotyping, you think?
41:41No, I don't know what it is.
41:42I don't know why, but I'm, I think it's because they knew that I literally didn't have a single clue.
41:50I'm not making that up.
41:54Right, and then when I challenged it, why wouldn't I be in the boys' room?
41:58He put on that stupid voice.
42:01I think he's just maybe old-fashioned.
42:03I know, Adele, there's old-fashioned stuff.
42:05I know, I know, I know.
42:06Sometimes, because of everything, it's like, you shouldn't be like that to people, because
42:10it's actually quite upsetting.
42:12I'm not upset about it, because it never happens to me, but...
42:15Don't worry.
42:16Oh, no, of course not, and you know, it's not a big, I mean, it's not a big deal.
42:21But it's like, I think that's just ridiculous.
42:28I'm sure there's no malice in it, anyway, do you know what I mean?
42:30It's just, you don't want, you know.
42:32I think I'm being over-paranoid.
42:35Well, you know, you've done this reality shit before, haven't you?
42:37He did, he did.
42:38That's the game, and then, that's the game.
42:39The door's not open.
42:40I think, yeah, I think, I think more so now.
42:42Or to put you and me together and that, yeah.
42:44Well, probably.
42:44Yeah, and say, well, are you going to hate me, because I'm a homophobic arsehole?
42:49That's what, that's what...
42:50I wouldn't say hate.
42:51I wouldn't say arsehole or homophobic arsehole.
42:54I don't think he deliberately means to be offensive.
43:00It's goodnight.
43:01See you tomorrow.
43:02I don't think I'm a homophobic arsehole, but I don't think I'm a homophobic arsehole, but I don't think I'm
43:05a homophobic arsehole, but I don't think I'm a homophobic arsehole, but I don't think I'm a homophobic arsehole, but
43:19I don't think I'm a homophobic arsehole, but I don't think I'm a homophobic arsehole, but I don't think I'm
43:20a homophobic arsehole, but I don't think I'm a homophobic arsehole, but I don't think I'm a homophobic arsehole, but
43:20I don't think I'm a homophobic arsehole, but I don't think I'm a homophobic arsehole, but I don't think I'm
43:21a homophobic arsehole, but I don't think I'm a homophobic arsehole, but I don't think I'm a homophobic ar