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00:01Our guest list tonight reads like a positive who's that of the celebrity world.
00:05So let's see who exactly is filling their face.
00:09That's Pete Waterman, of course, responsible for Jason Donovan and Rick Astley.
00:14Very good of him to take the blame.
00:18That's Scott Mills and Joe Wiley from Radio One.
00:21Joe, of course, hip, trendy, cutting-edge DJ.
00:25She was talking to Dermot Gavin earlier about gardening.
00:30So, back to recent events.
00:32And as you may have heard, Jim Davidson is no longer with us.
00:35He will be sorely missed.
00:37He's not dead, by the way. He's just not in Hell's Kitchen anymore.
00:40I'm pretty sure he's not dead. Someone would have said.
00:42Well, we'll let you know if he is.
00:43Anyway, the question was, would the teams cope with another man down?
00:47Would Marco miss his favourite chef?
00:49And would Brian need plastic surgery to wipe the smile off his face?
00:58When we got back to the house, Jim had left a letter.
01:01Adele read the letter out to us.
01:02I just felt like he's trying to worm his way out of it.
01:06Hi, you lot. If you're reading this, your lives have just improved.
01:09I've gone.
01:09I'm sorry I seem to piss certain of you, most of you off.
01:13But what you have to realise is that everybody has an opinion.
01:17That means something to them.
01:18Brian, I didn't mean to upset you.
01:20And I never referred to you as a SL. You know that.
01:26What's an SL?
01:28Yeah.
01:29And I certainly didn't intend to bully you, quite the reverse.
01:33I tried to be pally, but in your mind you thought of me as intimidating and bully.
01:37In my mind I thought I was being friendly.
01:39I think Jim's a very, very clever man.
01:43And it seemed to me that he had a little bit of time to think about what he'd said.
01:48So, it was a load of nonsense, the letter, basically.
01:52Girls, what can I say? Nothing.
01:55Annika, good luck and keep cool.
01:58Barry, I'll never forget that walk.
02:00And as for issues, you're right, but then you usually are champ.
02:03Of course, some of them felt that it was premeditated and that he thought about what he was doing and
02:10it was a very clever ploy.
02:13You know, I like, call me naive if you want, but I like to think that he was sad about
02:17going and it was a way of apologising.
02:20Paul, next time I see you, I'll have the soul.
02:23You can tell that he has feelings, you know, from the letter, you know.
02:27He's trying to state his case and leave it at that, I think.
02:32P.S. Bryan, G-A-Y means good as you and you're as good as any.
02:40He's just made an absolute fool of himself and I think everyone will have seen him for his true colours,
02:45really.
02:46But the thing about Jim is he's not even bothered anyway, what people think.
02:49I don't, pass me that letter.
02:51A more respectful person would have asked to speak to me.
02:55I spoke to him twice when I had, you know, issues.
02:58He writes letters.
03:00And he was just away trying to get himself out of trouble.
03:06I'll be in charge of that.
03:08I will be honest, I think because of Jim's departure, I'm just relieved because I think I can go about
03:12my day
03:14without having to always be aware of what I do and what I say.
03:18Yeah.
03:19Please push on as quickly as you can.
03:21Yes.
03:21I would like to get you a break today, but we are now four down.
03:24Okay, thank you.
03:24Okay, so please just push on.
03:28Ooh, the stress is en masse.
03:31Well, at least I might get verbally abused for burning the brioche.
03:35And who burnt the brioche last night?
03:37Twice.
03:38Love it.
03:39You burnt it twice.
03:40And you know what?
03:41I wanted you to say that.
03:44You should.
03:44Jim's gone then.
03:46Sorry?
03:47Yeah.
03:47Jim's gone.
03:48Yeah.
03:50Oh.
03:51Are you disappointed?
03:54I think he shouldn't have done that to himself.
03:57But he just says stupid things.
03:59He doesn't say stupid things, he says hurtful things.
04:02Really nasty hurtful things.
04:03You can't say that and get away with it.
04:05The younger girls didn't get on with him.
04:07Annika had no problem with him.
04:10And Brian and him were like oil and water from the very beginning.
04:15So in one sense, it's a bit of a relief for them.
04:21And I'm going to make the best torts ever tonight.
04:25They'll be so fluffy and bouncy.
04:27Jim's a great guy.
04:28I don't want to say anything bad about him.
04:29I got on favourably with him.
04:32But it's not just what he says, it's the way he says it.
04:36And he's upset a lot of people.
04:37Ding dong.
04:38The witch is dead.
04:39The wicked witch.
04:40Da da da da da.
04:41Great.
04:41Ding dong.
04:42The witch is gone.
04:44Cheers.
04:45Cheers, Matt.
04:46Cheers.
04:46The witch is gone.
04:51I'm really enjoying today.
04:53I'm liking the atmosphere.
04:55Nice and light.
04:57I'm smiling.
04:59Uh-huh.
05:00Ooh-hoo.
05:01I'm gonna get along without you now.
05:05And roll.
05:06And roll.
05:07And roll.
05:08And roll.
05:10And roll.
05:11It was wicked.
05:12We're all singing songs.
05:13And we're really quite cheery.
05:15It's quite chilled.
05:16And like Annika said earlier, she was like, I'm really liking it.
05:20You know, I'm really enjoying it today.
05:21Just the two of us.
05:24We can make it if we try.
05:26Just the two of us.
05:28Just the two of us.
05:29It's amazing what one person can do.
05:33By not being here.
05:36Right.
05:37Someone open the oven door.
05:38I've got a trotter that needs 12 minutes.
05:41So everyone just feels more relaxed.
05:43So hopefully now, I can stop with the tears.
05:48But don't be too sure.
05:50Because I could forget some cream again and just lose it.
05:55With Bette Noir Jim Davidson gone, Adele was in high spirits.
05:58And her day suddenly got even better when in Marco's masterclass,
06:02she was given the chance to admire another of God's wondrous creatures
06:05and boil it alive in scenes that some viewers may find delicious.
06:10What we're going to do today is just do grilled lobster with sauce viage.
06:17Can I hold one?
06:18Yeah, of course, yeah.
06:20Let me just try and pick it up.
06:21I'll hold one.
06:23Don't throw it at me.
06:26Is it sure?
06:27Look at him.
06:28Ha!
06:29Ha!
06:29Ha!
06:31They don't spit, do they?
06:35How would you kill us?
06:36You're going to show us.
06:37I'll show you.
06:38I've killed a lot in my time.
06:39First stage of the cooking is, we will cook this for about,
06:42this is about a 16-ounce lobster,
06:44so we'll mostly cook this for about two, two and a half minutes
06:47in boiling water.
06:48When we were told that we had to kill a lobster face,
06:51I was like, oh!
06:52Watch.
06:53Someone tell me two and a half minutes.
06:54Just waving goodbye.
06:56Oh!
06:57Look at that.
06:58I can't see.
06:59Look at that.
06:59That's harsh, that.
07:00It was pretty cruel to boil it, but I quite enjoyed it as well.
07:08Still moving?
07:08No, it's not.
07:10What's going on?
07:11It's a lot.
07:12So the first thing we do is take off the big tentacle.
07:21So what we've got to do now is just dismantle,
07:23so you want to down it in one piece.
07:25Lovely.
07:27Down in one.
07:29Jesus.
07:30Ah!
07:34Just with your knife, just slowly take it out.
07:38There it goes.
07:40What you do then is you take the tail out, okay?
07:43So lobster in the pan.
07:45So what we do now is...
07:49And now we just...
07:54So then what we do is we put the lobster in there, the chlorine there.
07:59This is equal quantity of olive oil and butter.
08:04So now what we do with this is pop it in the oven for two minutes.
08:10So through your cloth, put the lemon juice in.
08:12We warm the tomatoes under the grill.
08:17A little bit of coriander in there, not much.
08:20So...
08:22So it's usually your basil.
08:26Okay, seasoning anybody?
08:29So then what we do is...
08:32Oh, the neat...
08:33OK.
08:35OK.
08:36OK.
08:36Oh, wow.
08:36So then you take your lobster out, yes?
08:38It's on the first image.
08:40What we do now is we start to put the tomatoes on the lobster.
08:47Oh, that's so beautiful.
08:50The pièce de résistance.
08:52Oh, Marco, that is a poem.
08:54OK, you've got 30 minutes to do it in.
08:5630 minutes.
08:5630 minutes.
08:57Fine.
08:58This one...
08:59This one's a...
09:00Oh, thank God.
09:02Right, you're ready to go in.
09:03OK.
09:05Bye-bye, our fishy friends.
09:06Oh!
09:07Oh, I jumped in!
09:08He jumped in!
09:10Adele's lobster willingly committed suicide.
09:14It jumped in to the boss.
09:16Oh!
09:17Oh!
09:18In my face!
09:22I'm getting really frustrated now.
09:34There!
09:36That's it.
09:38Come here.
09:41How come you haven't got any green stuff in yours?
09:43It didn't have any poo in it.
09:44I had an unfair advantage, really, because when I evened up my lobster, it had no green
09:49row and brain sack in it.
09:53Are we taking everything out?
09:54What are we taking out?
09:55Yeah, you leave the tail and then everything else that can come out will come out.
10:01Looks that great, isn't it?
10:03Well, Abby's come out looked like it had a car wash from the inside.
10:06It was gleaming.
10:08And mine and Barry's had this dark green snot stuff.
10:13It was absolutely filthy on the inside.
10:17I don't know what that lobster had been eating.
10:18Come on.
10:21Come on.
10:22Let's see your lobsters.
10:26And you can see why it's not on the menu, can't you?
10:28Oh, thank God it's not on the menu.
10:30Yeah.
10:31Do I make it look really easy or something?
10:33Yeah, you do.
10:33Yeah, you do.
10:34Splitting the shell was a nightmare.
10:36Abigail, I'm very impressed.
10:39Yeah.
10:39I've got to say, I'm really impressed.
10:41It looks amazing.
10:42It looks like it's cooked perfectly as well.
10:44No season, but I've got to say, fantastic.
10:48Well done, Abby.
10:48Well done, Abby.
10:49Barry.
10:51That lobster looks like it did about seven rounds with you, mate.
10:54I know.
10:54He went down, didn't he?
10:56He didn't get back up again, sadly.
10:58Well, I've got to say, Abigail wins it.
11:00Oh, yeah.
11:01Oh, yeah.
11:01I love that.
11:02For the simple reason is because she's followed my instructions.
11:06Thank you very much.
11:06Well done.
11:07Clear down or start.
11:07Thank you for that, Marco.
11:09Pleasure.
11:12So, Marco using a concoction comprising 50% olive oil and 50% butter,
11:17or as he calls it, shampoo.
11:19Well, since Hell's Kitchen opened, they've got through quite a lot of produce,
11:22and if Marco carries on like this, the phrase,
11:24there's plenty more fish in the sea, may soon be obsolete.
11:27It's one week in, and our celebrities have cooked more meals
11:31than our diners have had hot dinners.
11:33Quite a lot more.
11:36You have no idea how much food we're going through.
11:39It's incredible.
11:41There are so many ingredients there, and every single one of them
11:43needs to be chopped or diced.
11:47Bloody potatoes.
11:48I seem to have killed thousands of them.
11:51Fish, they've got to be prepared.
11:54They've got to be shelled.
12:00I feel like I've chopped a million shallots.
12:04It seems like thousands of scallops.
12:09Is this chocolate going with this one?
12:10Yes!
12:11And where's the sauce?
12:12Oh, that's a different soup plate!
12:15We're still prepping right up until the people start to come in at seven.
12:19That's nearly a full working day of nothing but chopping leeks, tomatoes, shucking whiskies.
12:26Probably approximately seven and a half thousand bottles of wine have been drank in the restaurant.
12:33Cheers!
12:37Three pigeon, two turban, one salt.
12:42I'm here for a free dinner.
12:44Does everyone know what they want?
12:45Oh!
12:48It's quite difficult to grasp the concept of each individual dish, let alone cook a blinking thing.
12:56I'm sorry Johnny, he's not serving any more food, is he?
13:01I've never been to an out of a restaurant in my life.
13:03I'm not taking that kind of SHIT.
13:04I don't want your food anyway, piss off.
13:10Well, it's time now for Hell's Kitchen recipe.
13:13Now, Marco Pierre White is a culinary guru.
13:15He prides himself on working with unusual and exotic ingredients sourced from the most
13:19far-flung regions of our ever-expanding world.
13:22So, here he is, cooking a fish from Dover.
13:26What we're going to cook is Dover sole bon pan.
13:29It's Dover sole with mushrooms and a cream sauce.
13:32The first thing we do is cut off the skirt.
13:37Take the head off.
13:38Tail off.
13:40Dover sole, in my opinion, is one of the finest fish you've seen.
13:42It's got great flavour, it's got great texture.
13:44The Dover sole is only cooked with wild mushrooms.
13:47We've got the giroles, the chanterelles and the trompe de l'amour.
13:50We never wash them.
13:52We never wash any of the mushrooms.
13:53A mushroom is like a sponge.
13:55And when you fry it, the water's released.
13:58It becomes quite salty, so you lose that natural texture of the mushroom.
14:01All we'll do now is make the sauté and sauce.
14:03Shallots.
14:05Then we just have some butter mushrooms.
14:08In with the shallots, in with the mushrooms.
14:12All we want is a tiny bit of colour in the mushrooms, that's all.
14:16Sore turn.
14:17It's a sweet white wine.
14:19We're juicing down very rapidly.
14:22My first boss used to say to me when I was a young boy,
14:24it doesn't matter what it costs, as long as you achieve the desired effect.
14:28And that's why in all the years I was a head share, it was all about what was on the
14:31plate.
14:32When he came to charge me the price, I just made them up.
14:35I just thought it was quite important to be the most expensive restaurant in Britain.
14:38I think there's a percentage of people who just want to go and get stunned.
14:41But they've got a good value.
14:44Fish stock.
14:46And the jus blonde.
14:47Just give it some body.
14:51As you can see, you can see around the edge of the pan it's starting to stain.
14:54And so, before we put the cream in, we'll change the pan.
14:58Otherwise that'll stain our sauce.
15:01Now we add the cream.
15:04Got that nice honey colour.
15:06When I was a cook, I was always being behind my stove.
15:08And the reason why I retired from cooking is because I didn't want to be behind my stove six nights
15:13a month.
15:14And if I'm really honest, I was being judged by people who had less knowledge than me.
15:17So what are three stars in the Michelin truly worth?
15:20Not a lot.
15:22Five-five butter.
15:25And this fish will take about six minutes to cook.
15:32So again, about four minutes in the oven.
15:34Now for the wild mushrooms.
15:36Let's cook them in the butter.
15:37A little lemon juice on the girolle.
15:40Season it and then we'll put them in the grill.
15:42Next, strain the sauce.
15:45So then what we do is, is we put these in here.
15:51So there's our fish on the plate.
15:53As you can see, I'm just allowing the mushrooms and the sole to show themselves off.
15:58And that is the sole with wild mushrooms.
16:00Simple dish.
16:01Perfect.
16:02Delicious.
16:08So David's sole with mushrooms and a buttery sauce.
16:11For the fish, it must have liked being back in the English Channel.
16:14Covered in fungus and swimming in Greece.
16:16Well, as another service loomed, Marco prepared to gather his troops together, looked them squarely in the eye and thought,
16:22where the bloody hell are the rest of them?
16:24As gradually it dawned on him that each of our chefs was going to have to do the work of
16:28two men.
16:29Although luckily those two men were Lee and Jim.
16:36Kelly went last night, Jim departed this morning, so it's going to be a logistical nightmare tonight.
16:45I'll give it a go, I'll be, I'll mess up, don't worry about that.
16:48But...
16:48Listen, Mr. McGuigan, if you have a little bit more confidence in yourself, please.
16:53Because it is starting to f***ing wind me up, mate.
16:57So I'm on my own, on the meat tonight.
17:01Oh my God!
17:03It's going to be ridiculously hard, but f*** it, we like a challenge.
17:09It's probably just a little bit of a harder push.
17:12Harder push and I might s*** myself.
17:13I feel very nervous about tonight's service, there's no doubt about it.
17:18As we're warm and down, it's going to be a lot more intense and it's going to be a lot
17:22more pressure, but I think that makes it exciting and also nerve-wracking.
17:26The reality of my job is to keep them balanced and not to have one team stronger than the other.
17:33It's going to be a very tough service. Again, we've got 76 customers.
17:37If we've ever had to work as a team...
17:39It's now.
17:40It's now now.
17:41And you know, we're tired, we're fatigued.
17:44But we haven't yet let them beat us. No matter what they've thrown at us, we've always delivered.
17:49I ask you again to be concentrated, strong, respectful, as I will be to yourselves.
17:54Wish you a good service.
17:55Thanks, Mark.
17:56As always, thank you very much for your support.
18:00There's now three of us. Less than a week ago, there was five of us.
18:04But this is going to be, I think, mostly the hardest service we've had in many ways.
18:08If we pull together and we fight together as a unit, I think we might get through.
18:13Have a good service, okay?
18:15How do we juggle our way through it? I don't know yet.
18:17If we can.
18:20Are you scared?
18:24Do you remember our first service on a Sunday night?
18:26No.
18:27Well, I do.
18:28And he said we wouldn't be 76, and I said we would.
18:31And we did.
18:33Okay.
18:33So we're getting it through tonight.
18:35I'm ready to play.
18:50It's just like what it is on the tenor.
18:53We are starving, aren't we?
18:55Absolutely.
18:58We're all big fans of Marco.
19:00Yeah, we love Marco.
19:03Haven't put anybody out yet?
19:04No, no, it's all right.
19:05It's not early, I suppose, you know.
19:06We're going to be so well-behaved.
19:08Oh, no, no, no, no. You've got to be yourself.
19:12We've gone for the red kitchen because we're all dear friends of Brian.
19:17So we're going to support the red team.
19:19I'm really going for the blues tonight.
19:22I don't know.
19:23I just think probably Barry's probably not the best cook, but he's just a lovely guy.
19:29Marco wants to meet you, Jane.
19:31No, he doesn't.
19:34You laughed so much.
19:36I haven't seen your face.
19:37Do you know, I went a bit...
19:38I went a bit...
19:39Oh, my God.
19:41We are the loose women, and I think that we do need to meet the rebel.
19:45Chef, you've had a rumour that Marco's got, like, the biggest...
19:52I'm hoping and praying it's going to go really well.
19:55Please.
19:58Marco, Samaj, blue team.
19:59Samaj, two conspy, two caviar.
20:02Yes, Marco.
20:08So, the red team, trying not to let Jim's absence speed them up too much.
20:13Well, over the last week, viewers will no doubt have learnt that the secret of cooking, as with comedy, is
20:18timing.
20:20Because it's essential that each chef learns precisely how long it takes until the scallops are raw, the veal is
20:26undercooked, and the brioche burnt to a cinder.
20:31Table 18, I want my ragu, I want my ragu, come on, I want my ragu.
20:35How long, Paul? How long, Barry?
20:37Six minutes, hopefully.
20:38Six minutes.
20:40Get your timings right.
20:42I didn't realise timing is so important.
20:44Marco works on timings.
20:47On order, red team.
20:48One scallop straight in, away straight after, one sole.
20:51Get one sole in now, one salmon, one veal, one turban.
20:54The service, if you're on fish like me, is very stressful.
20:59At the same time, one sole, one salmon, one veal, one turban.
21:02Yes, yes, Marco.
21:03Thank you very much.
21:04There's the ragu to get out, the scallops to get out.
21:07We've got one minute, 30 seconds on the first scallops.
21:09And then there's the salmon, and the sole, and the turban, all of which have different timings.
21:14I'd be seven for the second ones.
21:15Yeah, there we are.
21:16Okay.
21:17I do not like that sort of pressure and stress, it's just not me.
21:21You literally need one person on the timer.
21:23Yeah, you do.
21:23Just keep Marco happy.
21:25Can you set the timer?
21:26Yeah.
21:27On order blue team, one ragu, three caviar, two turbot.
21:30Yes, Marco.
21:31Where's my ragu, Paul?
21:33Ragu is going to be one minute, Marco.
21:35No, it's not going to be one minute.
21:36It's not going to be one minute.
21:37This evening I'd got three timers, but I needed five.
21:41I'm actually starting to guess now.
21:42How long for ragu?
21:44Two minutes, Marco.
21:46No, it's not two minutes.
21:47It's not two minutes.
21:50How are you?
21:51Paul, Paul, I don't know you, Paul.
21:54Just one second.
21:55Yes.
21:55I don't think you realise the seriousness of the service.
21:59The service is very, very serious.
22:01When Marco says, where's my scallops?
22:05I tend to, I just make up a number and hope I'm right.
22:09How long, how long, how long?
22:10How long, Paul?
22:11Scallops are six minutes, Marco.
22:12No, main course.
22:13All right, main course is four minutes, Marco.
22:16How long?
22:17Three.
22:17Three.
22:18No, no, no, no, no, you can't have this.
22:20That's just about to be turned.
22:22And what else?
22:23It gets very confusing.
22:25It gets very confusing.
22:26Where's the ragu, Paul?
22:27Where's the ragu?
22:28Paul?
22:29Yes?
22:30Are you listening?
22:31What did I say tonight?
22:32You've got to listen.
22:32Just watch that for a second.
22:35Paul, what's that sold?
22:36Is that just, just about to be turned.
22:40Use f***ing hands, mate.
22:41This was like the two strips.
22:43Did you ever see it?
22:43Get that salmon in, Paul.
22:45It's in.
22:46Oh, salmon in, yes.
22:47Get it on now.
22:48On now.
22:49Here we go.
22:51So I'm waiting now for two salmon, one salt, one pied de cochon.
22:54Two and a half minutes on the scallops.
22:56We've got this really good thing with the scallops.
22:58Because they take seven minutes, Marco just likes to hear an answer back.
23:02Scallops are coming.
23:04Watch yourself.
23:04How long for one scallops?
23:07Four minutes, 30 seconds.
23:07Three raguels.
23:08Scallops.
23:09Six minutes.
23:10Okay, thank you.
23:12It's not really.
23:12They haven't even gone in the oven yet.
23:1430 seconds on the second scallops.
23:16How long for two cols, one cavon, one scallop.
23:18The last scallop is going.
23:19The last scallops is three and a half minutes.
23:21The timers are amazing.
23:22And the timers help you with Marco.
23:24Because he's a time man.
23:26And if you yell a time at him, he's happy.
23:28How long for the scallops?
23:29Three days!
23:31How long?
23:32How long?
23:33How long?
23:33Scallops are coming in four minutes and 30 seconds.
23:36Thank you very much.
23:37Scallops, 30 seconds.
23:38Give me the scallop.
23:39Give me, give me, give me.
23:40One scallop, one caviar away, please.
23:43We are working like clockwork.
23:45So, we're working really well together as a team.
23:48This timer's going off all over the joint.
23:51Beep, beep, beep.
23:51Keep on pushing like this and we'll get there, okay?
23:54Yes, Marco.
23:55Thank you very much.
23:55One minute to the scallops.
23:57Timer.
23:58Can we get that timer, please?
23:59I want my scallop.
24:00You told me we'll miss my scallop.
24:01Scallops are here.
24:05Well done.
24:07Thanks, Marco.
24:07It's your best service, chef.
24:09Would you agree with me?
24:10Yes.
24:10Yes, Marco.
24:11Would you say it was your best service or not?
24:13Yes.
24:13Yes, it is.
24:14So far.
24:14There you are.
24:15I love my timer.
24:17I miss my timer.
24:22Now, it's been said that at home with Peter Crouch, Abby very much wears the trousers.
24:27Joe Wiley kissing me.
24:29She had the scallops.
24:31Yes, as we're about to find out, Abby may have the face of an angel, but she also has
24:35the voice of a Liverpudlian fishwife.
24:38A powerful combination in the kitchen.
24:40Just tell them we've got none left.
24:42No deserts.
24:43Try and, try and not get anyone to do, please.
24:46I don't get satisfaction from saving people at all.
24:50What I get satisfaction from is that I got it out on time without any mistakes.
24:56It's not in the plate.
24:57You can crack the plate for f*** sake.
24:59OK, come on, darling.
25:00Oh, my God.
25:01I'm losing it.
25:01You are losing it.
25:02Chatting at the past with your mates.
25:04Couldn't care less if they eat or not.
25:06What are you doing?
25:07I've got 18 people to feed.
25:09Yeah, I know.
25:09I told you you're going to be a bit busy.
25:12So scared.
25:14Barry, will you do one chocolate for me?
25:16Yes.
25:17Please.
25:18Here, can you pour a little bit of cream and go round to Brian and get the raspberry sauce?
25:22Raspberry sauce.
25:24I'm just screaming and girly like, ah!
25:27I need help to do.
25:28Roger, Roger.
25:29Can you get me a black tray, please?
25:31A black tray?
25:32Just there, just there, just there.
25:34Yeah, I need a strawberry doing.
25:36I'm doing strawberry now.
25:38She soon brings the whole of the kitchen into a shower.
25:42She just screams for attention.
25:44Where's Roger?
25:45What's your order?
25:46I need some mint.
25:47Any mint?
25:48Yes.
25:48Is that going to be in here?
25:50She's just f***ing.
25:51She's got everyone running around.
25:52Yeah.
25:53Abby's worse than me.
25:55Because she will stop, whereas I will get an order and do it.
25:57Abby will stop and go, raspberry, could someone get me a tray?
26:00Hey!
26:0220-odd portions.
26:03Service!
26:04Come back.
26:05And when we're doing service, I would get to the pass and go, service.
26:08She's yelling it from the ovens.
26:10Service!
26:12Service!
26:13Now, Abby yelled service from the hot plate.
26:16There she is.
26:17And she's like, I need this.
26:18She just yelled her thing.
26:19Where is it?
26:19I know.
26:20She goes, get me a tray.
26:21I went, what?
26:21I'm doing it now.
26:23What's for her?
26:24Service from the hot plate.
26:25Service!
26:26Give me a tray.
26:27So that's a tan out.
26:27Move that.
26:29Do you think she's got lots of servants at home?
26:32I think she's got one big tall one.
26:35If I did that, they'd be like, shut up.
26:37But with her, it's funny and adorable.
26:40You did well.
26:42Thanks, Barry.
26:43Yeah, you did.
26:43Really good.
26:49Barry apparently doing all the work and all he gets at the end of the night is a hug and
26:53a kiss from Abby.
26:54Probably worth it.
26:55And so to last night, and as a juggernaut laden with our diners empties headed off for
27:00the nearest bottle bank, those few guests still able to hold a pen set about filling in
27:04their diners verdicts.
27:06Routine.
27:07Welcome, Abigail.
27:11Well done, Barry.
27:12You've had your best night since we've been here.
27:13Thank you very much.
27:14Can you set up to 190 for me?
27:16Yes.
27:18F*** how we've done it.
27:20Good night.
27:22I would say yes, but you know, sod's law.
27:24We'll be told it was rubbish.
27:26Yeah.
27:27Who knows.
27:31I just thought it was as good as any restaurant that I could be in in London.
27:37That's the last table of the red team.
27:39Yeah.
27:40I think that was an easy idea of mine.
27:41Well done, Gus.
27:42Yeah, well done.
27:44A week ago.
27:46Dessert was bloody awful.
27:49Oh, get Brian off desserts.
27:55Well done, mate.
27:57How old was it for you?
27:59Not that hard.
28:00We can't speak.
28:01We're organic.
28:02We're organic.
28:03Organic.
28:04Organic.
28:05We're organic, sorry.
28:11The food that we ate tonight was as good as what he was doing in Harvey's.
28:17Really that good.
28:22I've got to say one thing.
28:24I think all of you had your best evening yet in Hell's Kitchen.
28:29Yo.
28:32I think you all lifted your game.
28:34Barry had his very best night yet.
28:36I think I've done the best.
28:37I think you had your best night.
28:38Yeah.
28:39I think you must have had yours.
28:40Yeah.
28:41You had yours.
28:41Bam broke the record.
28:42I think you had your best night.
28:43And I think you've had your best night, Annika.
28:46Yeah.
28:46And I believe that the six people who are here today, I'd like to think that you'd all be
28:51very happy to stay another week with me if you're voted back in.
28:54Here are some of the comments made by the diners of the Red Kitchen.
28:58I think I've done the best night.
29:02It was a tuver.
29:03Yay.
29:04Maxi, how amazing do you want to make a wife, Kurt?
29:06Well, let's pass up ażaking day when she gets to the delakukan stage.
29:11Laurie sweres.
29:12And the skill to make an opportunity is so häntemokت of my evening, Friedisión.
29:25Where are you, the flavor, super szami collaborate.
29:26Take care for that, the робolph cé.
29:26And the cream tasted of musty vanilla.
29:29It was not pleasant.
29:30Get a life.
29:31Yeah, I'm overrated.
29:32Blue Kitchen, here are some of your comments.
29:34Starter, the scallops were melt in the mouth,
29:36but could have been warmer.
29:38Ooh, warmer.
29:39Yeah, they are.
29:40I can't even pick the dancing up.
29:42We can't even hold them.
29:44The fish was dry and insipid,
29:46and the fennel tasted medical.
29:50Dessert, on the other hand.
29:51Yeah, it went numb down the left side.
29:54The lemon tart was angel food.
29:56Oh, wicked.
29:57Better than sex.
29:59Oh!
30:00So here are tonight's verdicts for the red and the blue teams.
30:04The average score for the blue kitchen is 8 out of 10.
30:09How are we doing?
30:13However...
30:13For the fifth night, for the fifth night.
30:16And the average score for the red kitchen is...
30:228.5.
30:238.5.
30:26The red team won!
30:29The red team won!
30:29The red team won!
30:30The red team won!
30:31The red team won!
30:31The red team won, which was a great feeling, I think,
30:33especially for Adele, who'd really been thrown in at the deep end
30:36with Jim leaving so suddenly.
30:38We got 8 out of 10 and the reds got 8.5.
30:41But I think, on a whole, we cooked really well.
30:44Paul was fantastic.
30:45Barry was fantastic.
30:46Thank you very much.
30:48You're my charger.
30:48I was like a well-oiled machine tonight, and we got some lovely comments.
30:54How many do we serve?
30:5638 and 38.
30:57Equal.
30:58Ironically enough, although there are only three of us in each kitchen,
31:02I think we've done better than we've done the entire service so far.
31:05Cheers to you all of you.
31:06Cheers.
31:07Can we go to bed?
31:09Please, at 9 o'clock tomorrow morning, be here for me,
31:11because I've got a surprise for you.
31:14You'll like it.
31:14Trust me, you'll like it.
31:15It might tilt you off balance for a short little while, but you'll like it, trust me.
31:19Can you tell us?
31:19No, no, no.
31:20I'll tell you in the morning.
31:21A little wild?
31:23You must now.
31:25It's a very good night.