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This programme
contains strong language.
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I'm back on the hunt for the UK's
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next top
food and drink entrepreneur.
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So I've hand-picked 12 amazing
contenders, each with an incredible
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up-and-coming business
and all looking for an investment.
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I got here starting from zero.
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I'm supposed to be here.
I'm driven.
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Like, I'm so ready for this.
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Winning this competition
would literally change my life.
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I want to invest £150,000
of my own cash into one of them
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and catapult their business
to the next level.
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But I'm not giving the money
away easily.
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They'll need to earn it.
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THEY SCREAM
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It's on fire.
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BLEEP. Oh!
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So I'm setting my contenders
a series
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of food and drink-related
challenges...
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We want our drinks!
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It's fine. It's not fine.
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It's a BLEEP show.
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..which will test them
on every element of the industry...
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How long on table 10?
Table 12. Table 9.
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That? We're nowhere near it.
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We're going as fast as we can.
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Just don't stop.
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If anyone can't give me
a standard, then please go home.
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Three, two, one, go.
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SHE COUGHS
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This is like a horror movie.
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..and most importantly,
their character.
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You folded!
You folded! I folded?
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You can't handle taking criticism.
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I want to collaborate,
but you are not listening.
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Did you behave
like a petulant teenager?
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What happened this week
was an absolute shambles.
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Yeah, absolutely I was overwhelmed,
but I didn't crumble.
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Why should you stay
in this competition?
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I deserve the investment.
I deserve to be here.
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I'm better than this.
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Only one of them will make
the grade.
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Who'll be my future food star?
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I'm so excited.
This is going to be so much fun.
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Are you nervous? Yeah.
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Am I nervous? No, not at all.
Are you?
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Yeah. That's good.
Gives me more of a chance.
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THEY LAUGH
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I'm looking forward to seeing
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what the other contenders are going
to be doing in their business
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but, at the end of the day,
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I'm here for one thing only
and that's to win.
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Oh, my gosh. Look at it.
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Wow. This is crazy, though.
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Is anybody shit-scared
of meeting Gordon?
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Yeah. I think he's going to
eat someone alive.
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He's got someone on the menu,
definitely.
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Leading up to this point,
I was a bit nervous
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wanting to prove myself, like,
show what I'm really worth.
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But now I'm ready.
Now I just want to get to it.
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Wow. Look at this place.
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I've been here before. Have you?
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I'm quite surprised
that I'm so close to my hometown.
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We're maybe about 20 miles
from my shop.
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So it's good to be on the home turf.
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I hope I don't get kicked out
in this first week.
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I think everyone's going
to be really crazy competitive.
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Everyone's laughing and joking
now... Yeah, yeah.
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You're all friendly now.
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We all want to win.
And we're all going to bring
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something a bit different.
We can play to our strengths.
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Most looking forward to really
pushing myself to my limit
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and just seeing
what I'm really capable of.
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I want to know where Gordon's
going to come from.
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ENGINE TURNS OVER
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He might abseil down a window.
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Oh, here he comes.
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Oh!
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Yeah!
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Oh, I love the bike.
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Good morning.
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How are we? Good!
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Motivated? Excited?
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ALL: Yes.
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All of you, welcome to Scotland.
How beautiful is this?
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Stunning. Gorgeous.
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Now, I have hand-selected you 12
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because all of you
have some of the most exciting
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food and drink businesses
anywhere in the UK.
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The competition this year is fierce.
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Eight weeks from now, I'm going
to invest 150 grand of my own cash
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into one of you.
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But it's not just about the money,
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it's about tapping into
my experience. My whole network.
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One of the best marketing teams,
digital teams
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dealing with over 100 million
followers on social media.
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Skies are the limit.
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Now, I've studied
all of your businesses,
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but I'd like to hear
from you as individuals.
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Andy, what am I going to witness
from you?
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You're going to see me push myself
being with people
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who are great at what they do,
but just trying
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to be on top of that group and just
show what I'm really good at.
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Get comfortable being uncomfortable.
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Hebe, this is a very tough process.
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What am I going to see
from you under adversity?
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I know it's out of my comfort zone.
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I know this is something totally
new, but I've put my life aside
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to be here and I'm ready
to give it everything.
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So we've established the competition
is fierce.
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The question is, are you ready
for your first big challenge?
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ALL: Yeah.
Good.
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I brought you here to
Glenapp Castle.
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This stunning castle has played host
to huge events across the years.
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And tomorrow, you 12 will be hosting
your very own exclusive banquets...
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..for some very special
invited guests.
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The guests coming tomorrow
want nothing less
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than a five-star experience that
really celebrates Scottish heritage.
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Do not let me down.
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Is that clear?
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ALL: Yes.
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Good.
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Now, we're going to go into
two teams for this challenge.
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Each team cooking for 30 guests.
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Let's start with Amy, Keir, Naomi,
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Craig, Sophie and Gary.
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You guys are the Red Team.
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Which means the Blue Team is...
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..Flo, Sam, Andy, Rachel, Hebe
and Kris.
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Now, each team needs to be creative,
ambitious, and work well together
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with one clear vision.
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The team that receives
the best feedback
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and the team that impresses me
the most will win.
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It's as simple as that.
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Get your head in the game.
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Get out the gate fast.
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Understood?
ALL: Yeah.
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All of you, good luck, off you go.
ALL: Thank you.
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Just off the Ayrshire coastline,
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this castle is set in over 36 acres
of woodlands and gardens.
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Are you ready for cooking
with that, guys?
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Look at that grill.
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And within this beautiful estate,
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I'm giving the teams an area each
to host their banquets.
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Does anyone know how to use that?
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The standards could not
be higher here
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and, for that reason,
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I expect nothing less
than perfection from the teams.
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Probably not 100% confident
cooking on that.
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I reckon we can do this easily.
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I was with you until the "easily".
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I brought the contenders here
to this five-star luxury castle
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right in the heart
of the Scottish lowlands.
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Now, I was born in Scotland,
literally two hours away from here.
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So, what better way to start the
competition than on my home turf?
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I own a bakery,
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but then, prior to that,
it was ten years in restaurants.
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OK. Right.
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The teams now must decide
on their roles.
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I'd rather do service,
I'm not going to lie.
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Half will oversee service...
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I own two bars. I would love to do
the cocktail and canape.
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..while the other half
will be creating the menu.
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I'm a trained chef.
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Right. So I'm going to
look after the mains.
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I want to be the head chef.
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My name is Gary.
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I own a business called
Taquitos in Belfast,
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which serves authentic
Mexican cuisine.
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We won an award last year,
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the best healthy takeaway
in Northern Ireland.
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It catapulted us
to opening our own restaurant.
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My staff would describe me as fiery
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and someone who gets shit done.
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Laser focused, that's me.
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I own a hot sauce business,
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so I reckon I could have a crack
at a mean gravy.
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Well, I'm a baker,
so I'll go in the kitchen.
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I'll take you through everything.
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All you need to do
is a lovely dessert...
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..for 30 people. Right.
I'll give it my best shot.
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I own a vegan ice coffee business.
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I've got a lot of experience
in selling it direct.
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Yeah. So that's why I think
I'd be good at front of house.
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Excellent. OK.
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My business is called
Sophie's Iced Coffee Blend.
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Iced coffee is
a huge growing market.
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It's going to be bigger
than the hot coffee sector.
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Coming from Essex,
you can get judged a little bit
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and underestimated.
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So I want to prove that
I'm not just a ditzy girl.
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I've got a brain
and I've got a great business
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that I think Gordon
will want to invest in.
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Actually not a bad team, is it?
It's actually a great team.
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Who's most comfortable cooking?
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Yeah, I'm happy to take
the lead in the kitchen.
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You want to go head
and I'll go second chef? OK.
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I'll be on the service side.
So I will lead the service.
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OK. And who is doing the speech?
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I'll take on the speech.
You take on the speech.
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OK. So just to clarify, I will be
the head chef in the kitchen.
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All good with that? Yeah.
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So my business is Kids En Cuisine.
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It's a cookery school for children,
teaching them how to cook
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from scratch with seasonal
vegetables and fruits.
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I'm from south of France, so we have
this reputation to be direct.
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Sometimes my French side's
getting out of me
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and I roll my eyes up like,
"Mm! You bother me!"
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Not with the kids, with my chefs.
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So I think I would be direct,
as Gordon is.
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Like, "Mm! No."
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So what type of banquet
should we do?
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We're here to impress people,
like...
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It needs to look...
it needs to look immaculate.
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Like Michelin star restaurant.
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Yeah. If we serve up by plate,
it would be really smart.
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00:10:00,720 --> 00:10:02,240
Yeah. And roll it out.
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Let's make something Michelin.
We will.
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Gordon said about it being like
a bit of an experience.
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So think with the carve at table
is an experience.
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If I was sat outside a castle
in Scotland,
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do I want meat carved
in front of me? Yes. I do.
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Carve at table.
Scottish, Scottish, Scottish.
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Win. Win, win, win.
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With less than 24 hours
till their banquet,
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the teams need to get cracking.
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What do we have local that
we can kind of build a story from?
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For the kitchen teams, first job,
come up with a menu
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to blow away their 30 guests.
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I think we should start off
with the ribeye of beef
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with garlic and herbs
and also some roast veg.
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What are we going to do
for our dessert?
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Use all the lovely berries
that we've got.
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Shortbread,
vanilla whisky mascarpone. Sorted.
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Vanilla whisky?
Oh, yeah, that sounds lovely.
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Let's nail down what meat
we're going to go for.
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Well, the lamb will be Scottish.
Yeah? Straight up.
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I think we can make something
really smart with the rack.
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Could go with
a rosemary and thyme crust.
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00:11:01,320 --> 00:11:04,640
I think we've got to think,
as much as it's Michelin star,
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it's 30 people,
with three people doing it.
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00:11:07,240 --> 00:11:08,760
It's quite pernickety, isn't it?
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But we have to have
the five-star element to it.
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We have taken a massive risk.
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30 plates for 30 guests.
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It's a crazy challenge.
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00:11:17,760 --> 00:11:20,240
If I fail,
I will be the one leaving,
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because the responsibility
is on me.
248
00:11:23,600 --> 00:11:25,360
We're going to get the beef.
249
00:11:25,360 --> 00:11:27,840
I'm just going to give it
a quick season here. Yeah? Yeah.
250
00:11:27,840 --> 00:11:30,600
With the kitchen teams
busy trialling their dishes...
251
00:11:30,600 --> 00:11:33,280
Just start peeling away, like so.
252
00:11:33,280 --> 00:11:34,600
..for the service teams...
253
00:11:34,600 --> 00:11:36,880
The first canape you make in
you make in your life.
254
00:11:36,880 --> 00:11:38,160
"Oh, yeah, how was it?"
255
00:11:38,160 --> 00:11:40,640
"I don't know, but Gordon Ramsay
tasted it."
256
00:11:40,640 --> 00:11:43,480
..it's all about creating
a Scottish welcome for the guests.
257
00:11:43,480 --> 00:11:47,320
Mmm! It's our Scottish twist
on bruschetta.
258
00:11:47,320 --> 00:11:49,280
This is "Scotetta".
259
00:11:49,280 --> 00:11:50,760
Scotetta!
260
00:11:49,280 --> 00:11:50,760
SHE CHUCKLES
261
00:11:50,760 --> 00:11:52,920
As well as canapes,
I've told the teams
262
00:11:52,920 --> 00:11:55,520
I want to see a signature cocktail
at their events.
263
00:11:55,520 --> 00:11:58,080
Oh, my God. Gin and prosecco
is amazing together.
264
00:11:58,080 --> 00:12:00,720
We could do a gin and prosecco
cocktail with the strawberry.
265
00:12:00,720 --> 00:12:02,680
With some edible flowers
just to finish it.
266
00:12:02,680 --> 00:12:04,560
So what are we thinking?
Gin, whisky?
267
00:12:04,560 --> 00:12:07,600
Oh, I was thinking gin.
I was thinking elderflower.
268
00:12:07,600 --> 00:12:08,960
There's elderflower cordial.
269
00:12:08,960 --> 00:12:10,480
Gordon said Scotland.
270
00:12:11,640 --> 00:12:14,480
The one thing that people say
in Scotland is whisky.
271
00:12:14,480 --> 00:12:15,520
Gin...
272
00:12:16,840 --> 00:12:20,040
I know whisky is Scottish,
but do people really know of that?
273
00:12:20,040 --> 00:12:21,440
Yeah. They don't say,
274
00:12:21,440 --> 00:12:23,880
"Let's go to Scotland
and have an elderflower drink."
275
00:12:23,880 --> 00:12:25,280
LAUGHING: But, then, do they say,
276
00:12:25,280 --> 00:12:27,080
"Let's go to Scotland
and have whisky"?
277
00:12:27,080 --> 00:12:28,120
Yes! Yes, they do.
278
00:12:29,800 --> 00:12:32,360
I run bars. I know that people
are going to want something
279
00:12:32,360 --> 00:12:33,640
from a place like this.
280
00:12:33,640 --> 00:12:36,800
Craig's... That's his job. Yeah.
281
00:12:36,800 --> 00:12:38,760
I'm the one who sells drinks
for a living.
282
00:12:38,760 --> 00:12:40,680
I stand behind a bar
in two different joints
283
00:12:40,680 --> 00:12:43,120
that are busy all the time,
serving whisky.
284
00:12:43,120 --> 00:12:45,080
I know people like whisky
and we're in Scotland.
285
00:12:45,080 --> 00:12:46,240
I know what you're saying,
286
00:12:46,240 --> 00:12:49,120
but I really, really, really feel
passionate about the elderflower.
287
00:12:49,120 --> 00:12:50,640
Like, I really, really do.
288
00:12:50,640 --> 00:12:52,680
Please don't take the whisky
out of it.
289
00:12:52,680 --> 00:12:54,240
We can experiment with elderflower.
290
00:12:54,240 --> 00:12:56,240
OK. What? With whisky?
291
00:12:56,240 --> 00:12:57,440
Why not?
292
00:12:57,440 --> 00:12:58,480
Yeah. OK.
293
00:13:00,000 --> 00:13:02,240
Me and Craig are definitely
on the same page.
294
00:13:02,240 --> 00:13:03,800
I trust him. That's his job.
295
00:13:03,800 --> 00:13:06,520
But I wasn't necessarily
expecting so much pushback.
296
00:13:07,840 --> 00:13:10,600
What about if we put, like,
one yellow or orange flower?
297
00:13:10,600 --> 00:13:13,000
Like, just literally on the top.
298
00:13:13,000 --> 00:13:16,120
I just think it would look really
nice, just a finishing touch.
299
00:13:16,120 --> 00:13:18,280
That looks lovely.
That looks really nice.
300
00:13:18,280 --> 00:13:20,960
That looks like
it's fallen off the tree.
301
00:13:20,960 --> 00:13:22,840
I have never made a cocktail.
302
00:13:22,840 --> 00:13:25,040
I've drunk a few,
303
00:13:25,040 --> 00:13:27,560
but I do think
I have quite a keen eye
304
00:13:27,560 --> 00:13:30,320
and my ideas were better,
305
00:13:30,320 --> 00:13:33,920
so we're going to add a bit of
a elderflower twist to the whisky.
306
00:13:33,920 --> 00:13:36,240
I'd like to say that
I was right about the flower.
307
00:13:36,240 --> 00:13:37,720
But not the whisky.
308
00:13:37,720 --> 00:13:39,280
We're never going to agree.
309
00:13:42,320 --> 00:13:43,880
I used the fat from the lamb
310
00:13:43,880 --> 00:13:45,360
and I hung it here
311
00:13:45,360 --> 00:13:47,360
and the fat is gonna drip on the...
312
00:13:47,360 --> 00:13:48,880
Vegetarians, though...
313
00:13:48,880 --> 00:13:50,240
Vegetarians. Thank you.
314
00:13:50,240 --> 00:13:52,360
Don't do that, Flo. Well done.
315
00:13:52,360 --> 00:13:55,480
With less than an hour
till I trial tomorrow's menus...
316
00:13:55,480 --> 00:13:56,920
I'm going to start making the sauce
317
00:13:56,920 --> 00:13:59,440
and chopping some veg as well.
318
00:13:59,440 --> 00:14:01,720
..the teams will need to work fast.
319
00:14:01,720 --> 00:14:02,880
I was under the impression
320
00:14:02,880 --> 00:14:05,160
that, Gary, you were focusing solely
on the meat.
321
00:14:05,160 --> 00:14:06,880
We want to support you
as much as possible
322
00:14:06,880 --> 00:14:09,280
so that you can
get that meat perfect. Thank you.
323
00:14:09,280 --> 00:14:12,400
So let the meat be your main focus.
Yeah, no problem.
324
00:14:12,400 --> 00:14:14,360
I feel like Gary was trying to
take on quite a lot.
325
00:14:14,360 --> 00:14:16,320
And I don't see success in that way.
326
00:14:16,320 --> 00:14:18,080
One person kind of
carrying the load.
327
00:14:18,080 --> 00:14:19,920
I'm going to make
a honey mustard dressing.
328
00:14:19,920 --> 00:14:21,680
Leave the honey mustard dressing
with me.
329
00:14:21,680 --> 00:14:22,920
Do you know the quantities?
330
00:14:22,920 --> 00:14:25,880
You don't worry, bud.
You stay over there, Gary.
331
00:14:28,440 --> 00:14:29,520
SHE WINCES
332
00:14:29,520 --> 00:14:30,920
SHE PANTS
333
00:14:30,920 --> 00:14:32,440
That was hot.
334
00:14:32,440 --> 00:14:34,560
Working on their
fine dining-style menu...
335
00:14:35,680 --> 00:14:38,560
These mushrooms
are definitely overcooked.
336
00:14:38,560 --> 00:14:40,040
..the Blue Team.
337
00:14:40,040 --> 00:14:42,240
I think all of this is going to look
absolutely shit.
338
00:14:42,240 --> 00:14:44,160
The cauliflower is not doing well.
339
00:14:44,160 --> 00:14:46,880
It's only going to take six minutes
to cook on there. Really? Mm-hm.
340
00:14:46,880 --> 00:14:48,880
When I do it in the oven,
it takes an hour.
341
00:14:48,880 --> 00:14:50,400
But that's roasting, though.
342
00:14:50,400 --> 00:14:51,440
It's a bit up in the air.
343
00:14:51,440 --> 00:14:53,760
No-one really has a clue
about the timeframes.
344
00:14:53,760 --> 00:14:55,560
Nothing seems to be cooking right.
345
00:14:55,560 --> 00:14:56,960
It's a bit of a shit-show.
346
00:14:56,960 --> 00:14:58,400
Meat looks shit.
347
00:15:02,920 --> 00:15:04,400
I think it looks perfect.
348
00:15:04,400 --> 00:15:05,920
Hello. Looking busy.
349
00:15:09,400 --> 00:15:11,280
I reckon you could
have more whisky in it.
350
00:15:11,280 --> 00:15:13,960
I'm mainly getting elderflower,
but more whisky, up the whisky.
351
00:15:13,960 --> 00:15:15,120
Yeah.
352
00:15:16,240 --> 00:15:18,320
The sides look really unsubstantial,
353
00:15:18,320 --> 00:15:21,200
but it's meant to be, like, carrot,
leeks and courgettes,
354
00:15:21,200 --> 00:15:22,920
but they've reduced down
really small,
355
00:15:22,920 --> 00:15:25,400
and I think it just looks
really bland on the plate.
356
00:15:25,400 --> 00:15:28,320
We've got broccoli here.
Can you do a side of broccoli?
357
00:15:28,320 --> 00:15:30,640
Can you do, like,
a vegetable medley type thing?
358
00:15:30,640 --> 00:15:32,640
Our problem is that
we've got too much going on.
359
00:15:32,640 --> 00:15:35,480
We have too much. We just keep
adding, we're adding to our problem.
360
00:15:35,480 --> 00:15:37,000
It doesn't matter what the brief is.
361
00:15:37,000 --> 00:15:40,200
Trying to make a new thing now
is beyond. We can't. It's beyond.
362
00:15:46,040 --> 00:15:47,800
Oh. How are we doing?
363
00:15:47,800 --> 00:15:48,960
Hi, Gordon.
364
00:15:48,960 --> 00:15:51,640
Right, let's start off
with the cocktails.
365
00:15:51,640 --> 00:15:53,280
Who's tasted this? I have.
366
00:15:53,280 --> 00:15:55,480
I think it's really good.
367
00:15:55,480 --> 00:15:56,920
You're in the drinks business.
368
00:15:56,920 --> 00:15:59,680
Why elderflower whisky? Why would
you do that to Scottish whisky?
369
00:15:59,680 --> 00:16:02,400
So we kind of mix it together to
try and get the best of both worlds.
370
00:16:02,400 --> 00:16:03,880
Right. And does it go? You know,
371
00:16:03,880 --> 00:16:06,040
I'd never put elderflower
in a whisky. No.
372
00:16:06,040 --> 00:16:08,640
Think of the power
of whisky in Scotland. Yeah.
373
00:16:08,640 --> 00:16:11,080
OK. So, that needs reworking.
374
00:16:11,080 --> 00:16:13,360
Yep. OK? Absolutely. Yeah?
375
00:16:13,360 --> 00:16:14,800
Main course, where are we going?
376
00:16:14,800 --> 00:16:18,160
Grilled ribeye with some vegetables,
which we chargrilled.
377
00:16:18,160 --> 00:16:22,320
We've got asparagus, fennel
and some buttered roast potatoes.
378
00:16:22,320 --> 00:16:23,960
Right. And so,
how are you serving that?
379
00:16:23,960 --> 00:16:25,800
So you're going to carve
at the table? Yeah.
380
00:16:25,800 --> 00:16:27,960
Right. Well, that's bold.
That could be a highlight
381
00:16:27,960 --> 00:16:30,160
at the feast tomorrow.
That could be the show stopper.
382
00:16:30,160 --> 00:16:32,280
What do we end with?
What do we send them on high with?
383
00:16:32,280 --> 00:16:34,080
What's the dessert?
What are you grilling?
384
00:16:34,080 --> 00:16:36,000
The dessert is me.
We've got a layered pudding.
385
00:16:36,000 --> 00:16:38,000
So, we've got shortbread
on the bottom,
386
00:16:38,000 --> 00:16:41,360
an orange-zest mascarpone
and caramelised berries on top.
387
00:16:41,360 --> 00:16:45,760
Right. So I look at the baskets
and I'm thinking whisky glaze,
388
00:16:45,760 --> 00:16:49,440
roasted pineapple -
something celebrating a feast.
389
00:16:49,440 --> 00:16:51,480
OK, it's the kind of dessert
you can get anywhere.
390
00:16:51,480 --> 00:16:53,840
So, think about that again. OK.
Use the grill.
391
00:16:53,840 --> 00:16:57,040
Use the grill. That is the DNA
of this challenge - the grill. Yeah.
392
00:16:57,040 --> 00:16:59,800
Thank you. Thank you.
393
00:16:59,800 --> 00:17:02,320
Gary is attempting to cook
ribeye for 30 guests.
394
00:17:02,320 --> 00:17:04,840
That is a tall order.
If he gets that right,
395
00:17:04,840 --> 00:17:07,160
they could be absolutely
off to a flying start.
396
00:17:07,160 --> 00:17:09,080
But he needs to delegate.
397
00:17:09,080 --> 00:17:12,160
This guy goes into this feast
tomorrow as a one-man band,
398
00:17:12,160 --> 00:17:13,840
he's going to crash and burn.
399
00:17:13,840 --> 00:17:17,320
And that elderflower
and whisky cocktail,
400
00:17:17,320 --> 00:17:18,720
that's not making sense.
401
00:17:18,720 --> 00:17:21,600
They're just accepting
one another's participation.
402
00:17:21,600 --> 00:17:24,720
In business, you need to be stern,
stand by your convictions,
403
00:17:24,720 --> 00:17:27,640
and get a standard that everybody
else falls in line with.
404
00:17:30,760 --> 00:17:32,160
Are we good?
405
00:17:32,160 --> 00:17:34,360
Trying. Trying?
I hope you're trying. Trying.
406
00:17:34,360 --> 00:17:36,760
Right, front of house.
Who's running front of house?
407
00:17:36,760 --> 00:17:38,200
We're service. The three.
408
00:17:38,200 --> 00:17:39,840
Who's doing the welcoming?
409
00:17:39,840 --> 00:17:42,200
Excellent. Welcome me.
410
00:17:42,200 --> 00:17:48,720
Welcome to our Scottish Heritage
Historical Banquet.
411
00:17:48,720 --> 00:17:53,320
We have elements flowing
through every single dish
412
00:17:53,320 --> 00:17:56,640
that you see today, you know,
different parts of Scotland.
413
00:17:56,640 --> 00:17:59,080
And, yeah, you're going
to have a fabulous time.
414
00:17:59,080 --> 00:18:00,880
Clearly, you haven't practised.
No. No.
415
00:18:00,880 --> 00:18:03,680
So, we need to nail that. Mm.
But it needs to be engaging.
416
00:18:03,680 --> 00:18:07,000
Mm. OK. OK, so really focus on that,
OK? Yep, working on it.
417
00:18:07,000 --> 00:18:08,280
Right, canapes.
418
00:18:08,280 --> 00:18:10,480
The first thing I'm seeing
is bread everywhere.
419
00:18:10,480 --> 00:18:12,320
It's very beige, right? Very beige.
420
00:18:12,320 --> 00:18:15,800
Looks like a fucking 1980s cover
of Prue Leith's cookbook.
421
00:18:15,800 --> 00:18:18,720
You need to grill that thing. You
need to get those marks on there.
422
00:18:18,720 --> 00:18:21,280
You need something that pops
in terms of colour. Yeah, yeah.
423
00:18:21,280 --> 00:18:23,400
Menu. Who's in charge of the menu?
Yeah, it's me.
424
00:18:23,400 --> 00:18:28,000
Dis-moi. So, we went through
a lamb rack, that we portion it,
425
00:18:28,000 --> 00:18:29,560
and then we made a little crust.
426
00:18:29,560 --> 00:18:32,080
And then, we made
a sweet-potatoes puree
427
00:18:32,080 --> 00:18:33,240
with a little juice.
428
00:18:33,240 --> 00:18:37,000
You've picked the most difficult...
I know. ..cut of meat on a grill.
429
00:18:37,000 --> 00:18:38,320
And then there's a herb crust.
430
00:18:38,320 --> 00:18:41,560
It looks like something
that's come from inside the castle,
431
00:18:41,560 --> 00:18:43,080
in the fine-dining restaurant.
432
00:18:43,080 --> 00:18:45,720
How are we serving the guests?
By plate.
433
00:18:45,720 --> 00:18:47,200
Wow. It's all plates.
434
00:18:47,200 --> 00:18:48,960
So, that's 90 chops.
435
00:18:48,960 --> 00:18:52,120
Wow. There's going to be five plates
served lukewarm,
436
00:18:52,120 --> 00:18:54,400
and 25 plates are going
to be stone-cold.
437
00:18:54,400 --> 00:18:56,600
That's going to be a shitshow.
438
00:18:56,600 --> 00:18:59,240
You need to understand
what the objective is here.
439
00:18:59,240 --> 00:19:01,120
It's a feast. We're outside.
440
00:19:01,120 --> 00:19:02,760
We have no gas. We have no electric.
441
00:19:02,760 --> 00:19:05,200
Get your head out of the restaurant
and think of the feast.
442
00:19:05,200 --> 00:19:06,720
Understood? Yeah. Yes, Gordon.
443
00:19:06,720 --> 00:19:08,520
OK. Good luck.
444
00:19:08,520 --> 00:19:10,320
That was fucking awful.
445
00:19:10,320 --> 00:19:12,000
Blue Team have forgotten the brief.
446
00:19:12,000 --> 00:19:15,480
It's a five-star feast experience,
but they're not listening.
447
00:19:15,480 --> 00:19:16,840
It was just tunnel-visioned -
448
00:19:16,840 --> 00:19:18,480
fine dining, fine dining,
fine dining.
449
00:19:18,480 --> 00:19:22,720
And how on earth are they going
to get 90 chops out on a plate,
450
00:19:22,720 --> 00:19:24,360
all served at the same time?
451
00:19:24,360 --> 00:19:26,640
It's going to absolutely
come off the rails.
452
00:19:26,640 --> 00:19:28,960
I think we're trying to do too much.
Too much.
453
00:19:28,960 --> 00:19:31,280
When, actually, we could
simplify things a lot more.
454
00:19:31,280 --> 00:19:34,160
About halfway through, I realised
that we weren't hitting the brief,
455
00:19:34,160 --> 00:19:36,720
and I kept saying - maybe not
in the most constructive way,
456
00:19:36,720 --> 00:19:39,360
to be honest - I just kept saying,
"This is really shit."
457
00:19:39,360 --> 00:19:43,800
So we take off the crust?
And don't individually cut them.
458
00:19:43,800 --> 00:19:45,840
Just cut them into three.
459
00:19:45,840 --> 00:19:49,280
I think we... Out-and-out whisky.
That's fine. We'll do that.
460
00:19:49,280 --> 00:19:50,720
We'll do that. We'll do that.
461
00:19:50,720 --> 00:19:52,520
I feel a little bit disappointed
in myself
462
00:19:52,520 --> 00:19:54,040
that I didn't stick with my guns,
463
00:19:54,040 --> 00:19:56,240
but I'll be taking the cocktail
back tomorrow.
464
00:19:56,240 --> 00:19:58,360
I'll put a much bigger kick
of whisky in it
465
00:19:58,360 --> 00:20:01,080
and make sure that
it's a Scottish drink.
466
00:20:01,080 --> 00:20:03,120
Excellent.
Everybody ready for tomorrow?
467
00:20:03,120 --> 00:20:04,920
Let's go. Yep.
468
00:20:04,920 --> 00:20:06,760
This is challenge one.
469
00:20:06,760 --> 00:20:09,440
I don't think they've got any idea
what's about to hit them.
470
00:20:09,440 --> 00:20:12,360
Someone from one of these teams
is getting sent home.
471
00:20:12,360 --> 00:20:14,440
They've got to get
on the same page quick.
472
00:20:14,440 --> 00:20:17,920
Otherwise, it's going to be
an absolute disaster.
473
00:20:33,480 --> 00:20:35,120
11am.
474
00:20:35,120 --> 00:20:36,760
Day of the banquet.
475
00:20:36,760 --> 00:20:39,360
We're all here to help each other,
and we're definitely going
476
00:20:39,360 --> 00:20:41,160
to smash this today, folks,
you know that?
477
00:20:41,160 --> 00:20:43,920
Blue Team... Let's do it.
..no-one is leaving this week, OK?
478
00:20:43,920 --> 00:20:45,920
ALL: Whoo!
Let's go.
479
00:20:45,920 --> 00:20:47,840
Now, when I left the guys yesterday,
480
00:20:47,840 --> 00:20:49,960
the Reds were planning
a really ambitious menu
481
00:20:49,960 --> 00:20:53,160
with a delicious ribeye steak
as the star of the show.
482
00:20:53,160 --> 00:20:56,160
But, honestly, the service team -
they were lacking cohesion.
483
00:20:56,160 --> 00:20:59,160
On the Blues, I'm seriously worried
that they missed the brief
484
00:20:59,160 --> 00:21:01,800
with that pompous
Michelin-star menu.
485
00:21:01,800 --> 00:21:03,640
60 guests are arriving soon,
486
00:21:03,640 --> 00:21:06,600
and, right now,
I'm praying for a miracle.
487
00:21:09,680 --> 00:21:11,480
So I'm going to get this beef on.
488
00:21:11,480 --> 00:21:13,080
Does it make it taste better
489
00:21:13,080 --> 00:21:15,440
if the salt is dropped
from a great height? From a height?
490
00:21:15,440 --> 00:21:16,760
If you drop it from a height,
491
00:21:16,760 --> 00:21:20,040
then you are going
to distribute it evenly. Ah.
492
00:21:20,040 --> 00:21:22,480
So there is a reason for it.
Oh, I've earned something new!
493
00:21:22,480 --> 00:21:25,200
I thought it was just to show off.
Oh, well, I'm showing off as well.
494
00:21:25,200 --> 00:21:26,240
Oh, God.
495
00:21:28,600 --> 00:21:30,400
Girls, are you feeling good
about this?
496
00:21:30,400 --> 00:21:32,000
Far better than yesterday, I think.
497
00:21:32,000 --> 00:21:33,640
SHE PUFFS
498
00:21:32,000 --> 00:21:33,640
Couldn't have been worse.
499
00:21:33,640 --> 00:21:35,280
Cos there's a system now, innit?
Yep.
500
00:21:35,280 --> 00:21:37,800
OK, so we need to start the potatoes
and the garlic,
501
00:21:37,800 --> 00:21:39,560
and then we kick them out
on the top.
502
00:21:39,560 --> 00:21:41,760
Just don't kill the fire.
If you put too much...
503
00:21:41,760 --> 00:21:44,040
Trust me, I know how to set fires.
504
00:21:44,040 --> 00:21:46,120
We're going to make
some butterscotch sauce.
505
00:21:46,120 --> 00:21:47,200
On the Red Team...
506
00:21:47,200 --> 00:21:49,280
The butterscotch sauce
is covered, Gary.
507
00:21:49,280 --> 00:21:53,040
..working on a new dessert,
bakery owner Naomi.
508
00:21:53,040 --> 00:21:54,320
Gary... Here we go.
509
00:21:54,320 --> 00:21:57,400
..don't, cos that's not
how you do it.
510
00:21:57,400 --> 00:21:58,600
That's OK.
511
00:21:59,880 --> 00:22:02,800
And I want it precise with...
Measurements? Yeah.
512
00:22:02,800 --> 00:22:04,160
I know by looking at it by eye.
513
00:22:04,160 --> 00:22:06,000
You don't need exact amount, but...
No.
514
00:22:06,000 --> 00:22:08,680
You need them pineapples grilled
first, and then we can argue, OK?
515
00:22:08,680 --> 00:22:10,800
Yeah, I know. I'm just waiting
for the space, Gary.
516
00:22:10,800 --> 00:22:11,960
Yeah, no problem.
517
00:22:11,960 --> 00:22:13,200
I'm very good at what I do.
518
00:22:13,200 --> 00:22:16,560
A bit more trust that I can
make a butterscotch sauce
519
00:22:16,560 --> 00:22:18,000
would be appreciated.
520
00:22:18,000 --> 00:22:19,600
I need you to follow my lead.
521
00:22:19,600 --> 00:22:23,240
And if you don't follow my lead,
one of us are going to go home.
522
00:22:23,240 --> 00:22:25,280
I'm not even going
to argue with him.
523
00:22:25,280 --> 00:22:26,920
But I'm just going
to stand my ground.
524
00:22:26,920 --> 00:22:29,480
And I think, maybe,
that's not what he likes.
525
00:22:32,480 --> 00:22:34,040
Oh, that looks really good.
526
00:22:34,040 --> 00:22:35,640
Foliage is really nice.
527
00:22:35,640 --> 00:22:38,600
We'd better have a little think
about the welcome speech.
528
00:22:38,600 --> 00:22:41,440
So it's got some facts
about that rock,
529
00:22:41,440 --> 00:22:45,600
that Ailsa Craig is the source
of all the granite
530
00:22:45,600 --> 00:22:48,280
for most of the curling stones
in the world.
531
00:22:48,280 --> 00:22:51,080
Curling? Like the sport? Yeah, yeah.
532
00:22:51,080 --> 00:22:52,720
Oh, that's so fun.
533
00:22:54,360 --> 00:22:56,400
OK, another fun fact -
534
00:22:56,400 --> 00:22:58,240
from Glenapp Castle,
535
00:22:58,240 --> 00:23:01,120
you can also see
30-foot basking sharks.
536
00:23:03,560 --> 00:23:06,920
That is such a good fact.
537
00:23:03,560 --> 00:23:06,920
SHE CHUCKLES
538
00:23:11,200 --> 00:23:12,800
So, I'm doing the table design,
539
00:23:12,800 --> 00:23:15,160
trying to really make it
really natural,
540
00:23:15,160 --> 00:23:17,320
so, like, putting
all the leaves and the flowers
541
00:23:17,320 --> 00:23:19,480
and going to make it look
really pretty.
542
00:23:20,480 --> 00:23:22,480
I put more whiskey in,
a little bit of brown sugar
543
00:23:22,480 --> 00:23:24,320
to take the edge off it,
and some soda.
544
00:23:24,320 --> 00:23:26,960
And then,
I've smoked the orange peel,
545
00:23:26,960 --> 00:23:29,280
and that's more of a...more of
a Scottish thing, I think.
546
00:23:29,280 --> 00:23:30,880
So, I'm quite happy with that now.
547
00:23:32,200 --> 00:23:33,520
Shall we go check the table,
548
00:23:33,520 --> 00:23:36,120
and just make sure everyone's happy
with it? Yeah. Yeah?
549
00:23:37,200 --> 00:23:39,680
We've got all the flowers, plants,
and we've got the acorns.
550
00:23:39,680 --> 00:23:42,080
And then, obviously,
we'll light the candles, as well.
551
00:23:42,080 --> 00:23:43,240
Yeah. What do you think?
552
00:23:43,240 --> 00:23:46,640
I think we need more stuff.
553
00:23:46,640 --> 00:23:49,000
I don't think
we should add anything else.
554
00:23:49,000 --> 00:23:52,080
But that candle on a piece of wood
with two acorns,
555
00:23:52,080 --> 00:23:54,240
it looks like a cock and balls.
556
00:23:54,240 --> 00:23:56,320
It looks good. It looks good.
557
00:23:56,320 --> 00:24:00,200
I think we need more, like,
moss around the candles.
558
00:24:00,200 --> 00:24:02,240
I just think that looks too much.
559
00:24:02,240 --> 00:24:04,080
You think it looks good as well,
don't you?
560
00:24:04,080 --> 00:24:06,360
I'm going to go back
to the cocktails. OK.
561
00:24:06,360 --> 00:24:08,960
I'll let you two decide.
You run away.
562
00:24:08,960 --> 00:24:11,000
That's exactly what I'm doing.
I know.
563
00:24:13,800 --> 00:24:15,680
I think it's fine how it is.
564
00:24:15,680 --> 00:24:16,720
Right.
565
00:24:16,720 --> 00:24:20,200
I'm just going to go smash
my hazelnuts. All right.
566
00:24:20,200 --> 00:24:22,440
I've found it difficult
working with Sophie.
567
00:24:22,440 --> 00:24:25,080
There's certain things
that she's standing her ground on,
568
00:24:25,080 --> 00:24:26,800
but it's things that are wrong.
569
00:24:27,920 --> 00:24:29,640
I didn't like the table.
570
00:24:29,640 --> 00:24:33,560
It's difficult when you have got
something constructive to say,
571
00:24:33,560 --> 00:24:35,200
and it's not taken on board.
572
00:24:37,920 --> 00:24:39,640
Soon, this place
will be full of guests
573
00:24:39,640 --> 00:24:42,800
expecting a flawless
90-minute service.
574
00:24:42,800 --> 00:24:44,240
That's ten people.
575
00:24:44,240 --> 00:24:45,760
That's 20 people.
576
00:24:45,760 --> 00:24:46,800
That's 30 people.
577
00:24:46,800 --> 00:24:48,440
OK, let's make a couple more, then.
578
00:24:48,440 --> 00:24:50,320
Time to see if the teams are ready.
579
00:24:50,320 --> 00:24:53,080
How are we feeling? Good. Excited.
Are we good?
580
00:24:53,080 --> 00:24:54,480
Table looks great.
581
00:24:54,480 --> 00:24:56,320
Thank you.
582
00:24:56,320 --> 00:24:59,040
OK, Flo, tell me about the lamb.
How are you feeling?
583
00:24:59,040 --> 00:25:01,080
So, basically,
we will have the lamb rack,
584
00:25:01,080 --> 00:25:03,160
instead of portioning individually,
585
00:25:03,160 --> 00:25:07,160
we're going to serve three cutlets
per person. Got you.
586
00:25:07,160 --> 00:25:09,800
Be careful. Plated is a lot more
difficult to get done,
587
00:25:09,800 --> 00:25:11,280
but if you pull it off,
588
00:25:11,280 --> 00:25:13,600
it's going to look fantastic. If.
Yeah.
589
00:25:13,600 --> 00:25:15,040
Good luck, let's go.
590
00:25:15,040 --> 00:25:18,040
Everyone's feeling under pressure.
Like, we're cooking for 30 people.
591
00:25:18,040 --> 00:25:19,680
If you weren't feeling
under pressure,
592
00:25:19,680 --> 00:25:20,960
you're not in the right place.
593
00:25:20,960 --> 00:25:23,280
But right now, I'm just trying
to be the best pair of hands
594
00:25:23,280 --> 00:25:24,640
for my team, that's all.
595
00:25:24,640 --> 00:25:26,240
Here, here, I'm good now.
596
00:25:26,240 --> 00:25:27,800
Morning. Where's the service team?
597
00:25:27,800 --> 00:25:29,000
Service team?
598
00:25:31,560 --> 00:25:33,360
Er, right...
599
00:25:33,360 --> 00:25:34,840
..when are we dressing the table.
600
00:25:34,840 --> 00:25:36,040
This is not it, is it?
601
00:25:36,040 --> 00:25:39,000
My concern was I didn't want it to
be too messy, but I will go and...
602
00:25:39,000 --> 00:25:41,600
It's not messy. You know, we need
some of the beautiful flowers.
603
00:25:41,600 --> 00:25:44,000
Yeah. Some of the heather
through the back of the chairs.
604
00:25:44,000 --> 00:25:47,960
You can't just go and dump this
in the middle and say, "Bang."
605
00:25:47,960 --> 00:25:49,160
It just feels flat.
606
00:25:49,160 --> 00:25:51,720
Do you know what I mean? OK. OK?
Thank you.
607
00:25:51,720 --> 00:25:54,000
Welcoming. Who's taking charge?
608
00:25:54,000 --> 00:25:55,880
I am. Take a seat, you two.
609
00:25:55,880 --> 00:25:57,160
Yeah?
610
00:25:57,160 --> 00:26:00,040
Take five steps back. Come in,
and hit me with the opening.
611
00:26:00,040 --> 00:26:02,280
Let's go. Hello. Welcome.
612
00:26:02,280 --> 00:26:04,960
So we've come here today...
Oh, fuck.
613
00:26:04,960 --> 00:26:07,640
Let me just start that again.
Two secs. How about, "How are you?"
614
00:26:07,640 --> 00:26:11,080
Yeah. "So nice to see you." I know.
Sell it, girl. Let's go.
615
00:26:11,080 --> 00:26:12,920
Hello. How are we all today?
616
00:26:12,920 --> 00:26:15,720
We've got the beautiful
Glenapp Castle here today.
617
00:26:15,720 --> 00:26:17,400
I'd love to invite you all to...
618
00:26:17,400 --> 00:26:19,600
What do you mean, invite?
We're already fucking here.
619
00:26:19,600 --> 00:26:21,600
One more. One more go. OK.
620
00:26:21,600 --> 00:26:25,560
Ladies and gentlemen, I would like
to welcome you to Glenapp Castle.
621
00:26:25,560 --> 00:26:28,080
We have prepared
for you, today, a feast.
622
00:26:28,080 --> 00:26:30,160
It's based completely
around natural Scotland.
623
00:26:30,160 --> 00:26:31,880
We've got meat.
624
00:26:33,440 --> 00:26:35,720
Yeah. Fucking hell. No, sorry,
sorry, sorry. Yeah. OK.
625
00:26:35,720 --> 00:26:38,280
Do you know what? I'll leave you
to it. That needs work on. OK.
626
00:26:38,280 --> 00:26:40,520
Hey, punchy, short, vibrant.
30 guests. Yeah.
627
00:26:40,520 --> 00:26:42,040
Get their attention. Wow them.
628
00:26:42,040 --> 00:26:44,640
But right now, you're scaring
the shit out of me.
629
00:26:46,360 --> 00:26:48,120
He rocks up, and I look like I've...
630
00:26:49,240 --> 00:26:51,480
..been sat
with my thumb up my arse all day!
631
00:26:53,320 --> 00:26:56,360
We can't stick a fucking thistle on
the back. I was trying to weave it.
632
00:26:56,360 --> 00:26:58,960
That's the Scottish thistle.
Now you're going to stab them. OK.
633
00:26:58,960 --> 00:27:01,720
I was trying to weave it through.
You're going to weave a thistle?
634
00:27:01,720 --> 00:27:04,440
I was trying to weave it through.
Would you sit on a thistle?
635
00:27:04,440 --> 00:27:06,200
No. Holy fuck.
636
00:27:07,680 --> 00:27:08,960
I'm feeling stressed.
637
00:27:08,960 --> 00:27:11,120
Obviously, I was in charge
of the table,
638
00:27:11,120 --> 00:27:12,720
but it's quite a big job.
639
00:27:12,720 --> 00:27:15,200
So now I've just had to try
and go round quickly,
640
00:27:15,200 --> 00:27:16,920
try and decorate it
a little bit more.
641
00:27:16,920 --> 00:27:19,520
It's been really overwhelming today.
642
00:27:19,520 --> 00:27:22,080
Some of these are a bit over.
GARY: No, they're perfect, mate.
643
00:27:22,080 --> 00:27:24,400
What? Not... That isn't.
That's what we're looking for.
644
00:27:24,400 --> 00:27:25,880
We're looking for character.
645
00:27:25,880 --> 00:27:27,600
You're sure these aren't too burnt.
646
00:27:27,600 --> 00:27:29,400
No, man. Trust me.
647
00:27:31,800 --> 00:27:33,120
Right, kitchen.
648
00:27:33,120 --> 00:27:34,880
What's happened to that?
649
00:27:34,880 --> 00:27:36,680
Why is it so dark?
650
00:27:36,680 --> 00:27:39,120
Just...just touch that.
Yeah. Taste that.
651
00:27:40,200 --> 00:27:41,520
So that's charred? Yep.
652
00:27:41,520 --> 00:27:43,800
I said to take advantage
of the grill, but...
653
00:27:43,800 --> 00:27:46,040
Yeah? OK, not as much. No.
Fucking hell.
654
00:27:46,040 --> 00:27:48,840
What are they?!
Oh, they're some courgettes.
655
00:27:48,840 --> 00:27:50,560
What the fuck?
656
00:27:50,560 --> 00:27:53,240
"They're some courgettes"? Yep.
657
00:27:53,240 --> 00:27:55,120
Let's just close our eyes.
658
00:27:57,120 --> 00:27:59,000
HE SPITS
659
00:27:59,000 --> 00:28:00,480
It's just bitter.
660
00:28:00,480 --> 00:28:02,480
It's bitter. OK. OK?
661
00:28:02,480 --> 00:28:03,720
It's all going to come back.
662
00:28:03,720 --> 00:28:06,240
They're going to start sending
food back. Then we're fucked.
663
00:28:06,240 --> 00:28:08,200
Get a plan, quickly.
664
00:28:08,200 --> 00:28:09,560
GARY SIGHS
665
00:28:09,560 --> 00:28:11,040
Just got to try and keep calm.
666
00:28:12,080 --> 00:28:14,840
It goes fast. It goes too fast.
It's too fast.
667
00:28:14,840 --> 00:28:17,480
Flo, I think we should check
all of this veg.
668
00:28:17,480 --> 00:28:19,400
Did you put these in,
right in the middle?
669
00:28:19,400 --> 00:28:21,640
Look. Some of these are, like,
completely charcoaled,
670
00:28:21,640 --> 00:28:24,000
and then some of them
aren't cooked at all. OK.
671
00:28:24,000 --> 00:28:26,080
These potatoes are completely
burnt as well.
672
00:28:26,080 --> 00:28:28,480
I said to her, "You're putting
this veg in way too early."
673
00:28:28,480 --> 00:28:29,680
Didn't listen to me.
674
00:28:29,680 --> 00:28:32,200
I like Flo, but it's just
not flowing between us
675
00:28:32,200 --> 00:28:33,880
for whatever reason.
676
00:28:33,880 --> 00:28:36,160
Table's ready?
Table, I think, is ready.
677
00:28:36,160 --> 00:28:37,560
Sophie!
678
00:28:37,560 --> 00:28:38,920
1pm...
679
00:28:38,920 --> 00:28:40,880
It's the wrong cutlery.
680
00:28:40,880 --> 00:28:43,360
..and the guests descend
on the castle.
681
00:28:43,360 --> 00:28:46,920
It's knife on the right.
Fork, fork, knife, spoon.
682
00:28:46,920 --> 00:28:48,040
Yeah? Yeah, so...
683
00:28:48,040 --> 00:28:49,560
MAN: Quick march. Oh, no.
684
00:28:49,560 --> 00:28:53,760
BAGPIPES AND DRUMS PLAY
685
00:28:53,760 --> 00:28:56,960
Among them,
the Royal Edinburgh Military Tattoo.
686
00:29:05,040 --> 00:29:07,000
Oh, my God. Is that them arriving?
687
00:29:07,000 --> 00:29:08,920
Just keep going, babe. Keep going.
688
00:29:08,920 --> 00:29:11,520
Big smiles. You can do this.
Come on.
689
00:29:14,840 --> 00:29:16,840
No setting.
690
00:29:16,840 --> 00:29:18,400
Fucking up against it.
691
00:29:18,400 --> 00:29:21,800
I've been saying all day
we're up against it. Come on.
692
00:29:21,800 --> 00:29:24,960
What's all that shit
behind the table?
693
00:29:24,960 --> 00:29:26,840
Is that all your props? Um, yeah.
694
00:29:26,840 --> 00:29:29,080
Can we move it, please?
Absolutely. Yeah. Yeah, yeah.
695
00:29:29,080 --> 00:29:31,520
What's it all there for? Sophie!
Oh, my Lord.
696
00:29:35,400 --> 00:29:37,720
Whose idea was,
"Leave all that there"?
697
00:29:37,720 --> 00:29:39,240
Amy, who's...?
698
00:29:39,240 --> 00:29:41,120
I'm not in charge of the table.
699
00:29:41,120 --> 00:29:43,000
They're literally second's away.
700
00:29:43,000 --> 00:29:44,800
Here we go, guys.
701
00:29:44,800 --> 00:29:48,680
Whisky with...whisky with ginger.
Yeah. From GlenDronach Distillery.
702
00:29:48,680 --> 00:29:50,200
You've got it.
703
00:29:53,320 --> 00:29:54,800
Hello, everyone.
704
00:29:54,800 --> 00:29:56,480
Welcome. Welcome, guys.
705
00:29:56,480 --> 00:29:59,520
I've got a non-alcoholic version
here, as well.
706
00:29:59,520 --> 00:30:01,960
Hello. Hi, guys. How are you?
707
00:30:01,960 --> 00:30:03,960
Whisky with ginger,
distilled in Baldock?
708
00:30:03,960 --> 00:30:05,480
Welcome, welcome.
709
00:30:05,480 --> 00:30:08,440
There is a non-alcoholic option,
if you'd prefer one.
710
00:30:08,440 --> 00:30:10,320
Five? OK, so, six. Perfect.
711
00:30:10,320 --> 00:30:11,760
OK. Seven.
712
00:30:11,760 --> 00:30:14,440
Craig, we need seven non-alcoholics.
713
00:30:14,440 --> 00:30:16,560
We had none set up on the tray?
There are a couple now.
714
00:30:16,560 --> 00:30:19,160
Yeah, there wasn't a couple set up.
Nothing. You know, out of 30,
715
00:30:19,160 --> 00:30:21,520
at least 10 or 15.
Yeah, that was my fault.
716
00:30:21,520 --> 00:30:24,120
I filled up the last...
OK, work and talk at the same time.
717
00:30:24,120 --> 00:30:26,920
The guests are here now, guys, yes?
We're live. Let's go.
718
00:30:26,920 --> 00:30:29,320
Oh, my God, I'm shaking.
719
00:30:29,320 --> 00:30:33,200
So, you've got here smoked salmon
with capers, beetroot,
720
00:30:33,200 --> 00:30:35,880
and then, like,
a little dill creme fraiche.
721
00:30:35,880 --> 00:30:37,080
Help yourselves.
722
00:30:37,080 --> 00:30:40,640
So here we have some
locally sourced crab meat
723
00:30:40,640 --> 00:30:44,880
with salmon, caviar
and edible flowers. Great.
724
00:30:44,880 --> 00:30:48,120
Hebe, it's sunshine, keep them
there, they're all sitting down.
725
00:30:48,120 --> 00:30:50,040
Oh, OK.
But let's enjoy the sunshine.
726
00:30:50,040 --> 00:30:52,640
Yeah. We don't see this in Scotland.
Let's go, back out, quick.
727
00:30:52,640 --> 00:30:54,320
Come and enjoy
the sunshine, everyone.
728
00:30:54,320 --> 00:30:56,600
If we could all bring
our refreshing cocktails
729
00:30:56,600 --> 00:30:59,280
and come and stand
in the sun with us all, over here.
730
00:30:59,280 --> 00:31:01,080
Oh, my good God.
731
00:31:01,080 --> 00:31:06,240
When you sit a table down too early,
all it does is back up the kitchen.
732
00:31:06,240 --> 00:31:07,440
Not a good start.
733
00:31:07,440 --> 00:31:09,640
Ladies and gentlemen,
734
00:31:09,640 --> 00:31:14,600
I'm so happy to welcome you
to Glenapp Castle.
735
00:31:14,600 --> 00:31:19,280
Today, with the aid of
this amazing outdoor cooking space,
736
00:31:19,280 --> 00:31:23,800
we've created for you a feast
based around natural Scotland.
737
00:31:23,800 --> 00:31:26,480
So, for the main course,
for the last few hours,
738
00:31:26,480 --> 00:31:29,720
we have been cooking
the most amazing rump of beef.
739
00:31:29,720 --> 00:31:31,240
WHISPERS: Ribeye.
740
00:31:31,240 --> 00:31:32,440
Ribeye? Ribeye.
741
00:31:32,440 --> 00:31:34,560
Sorry, it's a ribeye.
742
00:31:34,560 --> 00:31:36,480
It's a ribeye. Shit, I'm so sorry.
743
00:31:36,480 --> 00:31:38,160
It is still delicious.
744
00:31:38,160 --> 00:31:39,960
I'm going to invite you
to sit down and then
745
00:31:39,960 --> 00:31:43,440
we'll start serving the meal.
Thank you so much. Thank you.
746
00:31:43,440 --> 00:31:45,320
Amy's announcing
the main course as a rump.
747
00:31:45,320 --> 00:31:46,360
I'm sorry.
748
00:31:46,360 --> 00:31:48,120
It's not a rump,
it's a beautiful ribeye.
749
00:31:48,120 --> 00:31:50,080
You need to be knowledgeable.
750
00:31:50,080 --> 00:31:52,200
Hi, guys.
Non-alcoholic cocktails.
751
00:31:52,200 --> 00:31:53,800
Sorry about the wait there.
752
00:31:53,800 --> 00:31:56,000
Right now, they're like
three headless chickens.
753
00:31:56,000 --> 00:31:58,400
If they don't get
their shit together, honestly,
754
00:31:58,400 --> 00:32:00,040
the Red Team are going to go down.
755
00:32:00,040 --> 00:32:04,680
So, welcome, everybody,
to our Scottish banquet.
756
00:32:04,680 --> 00:32:06,240
We are situated
757
00:32:06,240 --> 00:32:08,800
in the beautiful grounds
of Glenapp Castle.
758
00:32:08,800 --> 00:32:10,240
We have prepared for you today,
759
00:32:10,240 --> 00:32:13,720
we have hand-selected,
local Scottish ingredients.
760
00:32:13,720 --> 00:32:16,760
So, for the main,
we have Scottish lamb
761
00:32:16,760 --> 00:32:18,720
and then we have a dessert for you,
762
00:32:18,720 --> 00:32:23,120
which will be stone fruit
with a whisky sauce.
763
00:32:23,120 --> 00:32:26,160
So, in the spirit of Scotland,
764
00:32:26,160 --> 00:32:28,600
can we raise our glasses
765
00:32:28,600 --> 00:32:33,680
and cheers to the Scottish spirit
and enjoy our banquet.
766
00:32:33,680 --> 00:32:35,760
Cheers. Cheers!
767
00:32:35,760 --> 00:32:37,560
Thank you.
768
00:32:37,560 --> 00:32:39,120
Welcomes done...
769
00:32:40,560 --> 00:32:43,000
..time for the main course.
770
00:32:43,000 --> 00:32:45,120
Let's go, let's go,
let's go, let's go.
771
00:32:45,120 --> 00:32:48,080
On the Red Team,
mains are ready to be served.
772
00:32:48,080 --> 00:32:50,000
All hands to the pump.
Potatoes on the left.
773
00:32:50,000 --> 00:32:52,200
If you're coming to me,
I need to go slice, OK?
774
00:32:52,200 --> 00:32:53,520
At the Blue Team's banquet...
775
00:32:53,520 --> 00:32:55,160
What is happening with this lamb?
776
00:32:55,160 --> 00:32:57,400
How long will it take? Ten minutes.
777
00:32:57,400 --> 00:32:59,000
..they're running behind.
778
00:32:59,000 --> 00:33:00,560
I just want yous to cook the lamb
779
00:33:00,560 --> 00:33:03,560
and then we're going to concentrate
on cooking all the veg.
780
00:33:03,560 --> 00:33:04,880
What a mess.
781
00:33:04,880 --> 00:33:06,320
The big issue with the Blue Team
782
00:33:06,320 --> 00:33:08,320
is that they are not
across their timings.
783
00:33:08,320 --> 00:33:10,800
Put it on neat so we can fit
as much as we can on.
784
00:33:10,800 --> 00:33:12,840
You can't fast track a rack of lamb.
785
00:33:12,840 --> 00:33:16,680
30 hungry guests
waiting for something exciting.
786
00:33:16,680 --> 00:33:18,040
It's just not good enough.
787
00:33:23,200 --> 00:33:25,440
In full view of their guests...
788
00:33:25,440 --> 00:33:29,360
Ladies and gentlemen, I am so sorry
to interrupt your conversation.
789
00:33:29,360 --> 00:33:31,680
May I just introduce Gary?
790
00:33:32,760 --> 00:33:35,160
..it's the moment of truth
for head chef Gary.
791
00:33:36,160 --> 00:33:39,720
So, today, what we want to
serve you is the most amazing
792
00:33:39,720 --> 00:33:42,920
Limousin cross Aberdeen Angus beef.
793
00:33:42,920 --> 00:33:47,440
It's very local and, hopefully,
it's cooked to perfection.
794
00:33:54,640 --> 00:33:57,720
Excellent.
Excellent, excellent, excellent.
795
00:33:59,360 --> 00:34:00,640
Beautiful.
796
00:34:00,640 --> 00:34:03,320
Get a wee bit of salt on that.
Absolutely. Beautiful. Let's go.
797
00:34:03,320 --> 00:34:05,960
This is looking really delicious,
isn't it? Beautiful.
798
00:34:05,960 --> 00:34:07,680
The beef was fantastic.
799
00:34:07,680 --> 00:34:10,560
I can't deny it,
regardless of how we work together,
800
00:34:10,560 --> 00:34:13,320
credit where credit's due.
It's a show stopper.
801
00:34:17,280 --> 00:34:19,240
How long, Flo?
We need 15 more minutes.
802
00:34:19,240 --> 00:34:20,960
15 minutes? Enjoy the sun, guys.
803
00:34:20,960 --> 00:34:23,400
Shout us when you've got
portions ready to go,
804
00:34:23,400 --> 00:34:26,120
cos we're just going to
keep topping up wine.
805
00:34:26,120 --> 00:34:29,440
Anyone for a top-up of wine?
White or red?
806
00:34:31,200 --> 00:34:32,560
Oh, it is on the way.
807
00:34:32,560 --> 00:34:35,000
We're just checking
it's all cooked thoroughly.
808
00:34:35,000 --> 00:34:36,840
I think it's cooked.
809
00:34:36,840 --> 00:34:38,200
You put them in?
810
00:34:38,200 --> 00:34:40,720
Oh, Flo, it's cold. It's cold, look.
811
00:34:40,720 --> 00:34:42,280
It's not cooked. It's cold. Yeah.
812
00:34:44,000 --> 00:34:46,360
Um, maybe about six...
813
00:34:46,360 --> 00:34:47,720
I'm not sure.
814
00:34:47,720 --> 00:34:49,600
Maybe about seven, ten minutes.
815
00:34:49,600 --> 00:34:51,080
It will be worth the wait.
816
00:34:51,080 --> 00:34:52,680
Flo! It's on fire.
817
00:34:52,680 --> 00:34:54,600
What the fuck?
818
00:34:58,000 --> 00:34:59,040
WHISPERING: Fuck me.
819
00:35:01,920 --> 00:35:03,720
Right, what do you want me to do?
820
00:35:03,720 --> 00:35:05,800
Do you want to get two dishes?
821
00:35:05,800 --> 00:35:09,360
Do you know which side
you're going to? No. Go left.
822
00:35:09,360 --> 00:35:12,400
So I'm going this side here?
You're going to the left. OK.
823
00:35:12,400 --> 00:35:13,720
Your other left.
824
00:35:13,720 --> 00:35:16,120
These are potatoes
in garlic butter sauce.
825
00:35:16,120 --> 00:35:17,800
Two at a time.
And what's these again?
826
00:35:17,800 --> 00:35:20,120
It doesn't matter,
we've done all of that. He's...?
827
00:35:20,120 --> 00:35:21,480
Yeah, we've done all that.
828
00:35:23,840 --> 00:35:26,040
She seems so nervous.
829
00:35:26,040 --> 00:35:27,760
Sophie?
830
00:35:27,760 --> 00:35:29,840
Is it...? One for here, please.
831
00:35:29,840 --> 00:35:32,440
Oh, nearly forgot that.
There you go, sir.
832
00:35:38,720 --> 00:35:41,200
Flo, how long for
the first ten, please?
833
00:35:41,200 --> 00:35:43,520
I know we're behind, but I'd
rather wait and get it right,
834
00:35:43,520 --> 00:35:46,320
but that's half an hour we said
15 minutes. How long is the lamb?
835
00:35:46,320 --> 00:35:47,880
I don't know. No-one's asking this.
836
00:35:47,880 --> 00:35:49,680
Flo, how long do we have
till the lamb...?
837
00:35:49,680 --> 00:35:50,960
Or do we just check it
now?
838
00:35:52,440 --> 00:35:55,040
FLO: Fuck, it doesn't cook,
it doesn't cook.
839
00:35:55,040 --> 00:35:57,480
We are ready, go.
Take it, take this one.
840
00:35:57,480 --> 00:36:01,720
One. But is there a point in lifting
one if the rest aren't ready?
841
00:36:01,720 --> 00:36:03,000
Three. Yeah?
842
00:36:03,000 --> 00:36:05,600
Four. I've got another one here.
843
00:36:05,600 --> 00:36:07,320
That's definitely not cooked.
844
00:36:07,320 --> 00:36:10,200
Make sure these are cooked through,
guys. As soon we you start serving,
845
00:36:10,200 --> 00:36:12,920
we can't stop. Hey, guys, look -
just stop for two seconds.
846
00:36:12,920 --> 00:36:14,320
This is a shitshow right now.
847
00:36:14,320 --> 00:36:17,280
We're not thinking this through, OK?
That's undercooked.
848
00:36:17,280 --> 00:36:20,040
What we're doing is grabbing stuff
and throwing it on the plate.
849
00:36:20,040 --> 00:36:21,520
OK, we need to get organised.
850
00:36:21,520 --> 00:36:23,240
Restaurant team out, front of house.
851
00:36:23,240 --> 00:36:25,560
Kitchen team, stick together,
please. Let's go.
852
00:36:25,560 --> 00:36:27,600
What about if I cook all of them
like that?
853
00:36:27,600 --> 00:36:31,000
You put them, you fry them,
and we are done? I think so.
854
00:36:31,000 --> 00:36:32,560
Any water?
855
00:36:32,560 --> 00:36:34,280
CHUCKLING: Keep hydrated.
856
00:36:34,280 --> 00:36:37,200
We had people waiting almost like
45 minutes to get food out.
857
00:36:37,200 --> 00:36:39,000
Any white or red? A top-up?
858
00:36:39,000 --> 00:36:41,440
So, to deal with the delays,
we make sure that people
859
00:36:41,440 --> 00:36:44,120
are well topped up with wine.
That's our job as a service,
860
00:36:44,120 --> 00:36:46,240
to try and deal with that
as best we can.
861
00:36:46,240 --> 00:36:47,280
Fuck!
862
00:36:51,320 --> 00:36:53,600
Are these ready to go?
Wait, wait, wait, wait, wait.
863
00:36:53,600 --> 00:36:55,240
You need three bits for each plate.
864
00:36:55,240 --> 00:36:57,720
Right, we need to adjust. Right?
865
00:36:57,720 --> 00:37:00,240
You can take that, that and that.
866
00:37:00,240 --> 00:37:01,880
That is cooked. That is cooked.
867
00:37:01,880 --> 00:37:02,920
Show me those.
868
00:37:05,480 --> 00:37:07,760
Flo? Oui? Yes, yes.
869
00:37:07,760 --> 00:37:10,560
Flo, I've got one with two chops
and one with one chop on.
870
00:37:11,680 --> 00:37:14,280
Is it one, two, three?
We started with three.
871
00:37:14,280 --> 00:37:16,760
How many is that got on there?
This has two chops.
872
00:37:16,760 --> 00:37:19,360
There's one chop on there.
It's two each.
873
00:37:19,360 --> 00:37:21,000
You shouldn't leave with only one.
874
00:37:21,000 --> 00:37:23,200
These plates are a riot.
There we go.
875
00:37:23,200 --> 00:37:24,400
Can we have a proper chop?
876
00:37:24,400 --> 00:37:27,720
It looks like we've dug up
our grandad's fucking toenail.
877
00:37:27,720 --> 00:37:28,920
Please.
878
00:37:28,920 --> 00:37:32,320
Come on, guys. Two nice chops,
nice and thick. Yeah?
879
00:37:36,040 --> 00:37:38,560
Hey, young lady.
880
00:37:38,560 --> 00:37:40,920
If you've given up, I'll take over.
I don't give up.
881
00:37:40,920 --> 00:37:43,360
I have no problem taking over,
you know that.
882
00:37:43,360 --> 00:37:46,160
I don't give up. I have no problem
taking over, I'm just saying.
883
00:37:46,160 --> 00:37:48,120
Don't take over,
just don't throw the meat.
884
00:37:48,120 --> 00:37:50,480
It wasn't meat, it was a bone.
OK. Some people... Ah.
885
00:37:50,480 --> 00:37:52,320
And I said please don't serve it.
886
00:37:52,320 --> 00:37:54,560
Wait, don't start lifting stuff
until we're told, OK?
887
00:37:54,560 --> 00:37:56,280
Just wait a minute.
888
00:37:56,280 --> 00:37:59,320
Just stop two seconds.
Just all stop. Just all stop.
889
00:37:59,320 --> 00:38:02,360
I've just thrown a piece of meat
away cos I don't want it served.
890
00:38:02,360 --> 00:38:05,360
Can I ask what that is doing
on a plate?
891
00:38:05,360 --> 00:38:07,720
I think our guests deserve
something better.
892
00:38:07,720 --> 00:38:12,840
Nobody is setting a standard,
and I am begging for a standard.
893
00:38:12,840 --> 00:38:15,960
And if anyone can't give me
a standard, then please go home.
894
00:38:17,960 --> 00:38:19,640
Let's go.
895
00:38:19,640 --> 00:38:21,640
Right, let's sort it out.
896
00:38:21,640 --> 00:38:24,760
Is there any plates with potatoes
down there? Let me check. Two.
897
00:38:24,760 --> 00:38:27,480
Right, we need to get a head count
because we're starting to run out.
898
00:38:27,480 --> 00:38:29,760
Yeah? There's a two here
if you need that.
899
00:38:29,760 --> 00:38:32,200
I'm going to give you
a fresh plate here. Thanks.
900
00:38:32,200 --> 00:38:34,160
Sam, how many potatoes on there?
901
00:38:36,840 --> 00:38:39,080
No potatoes on there? We've ran out.
902
00:38:39,080 --> 00:38:40,920
We've run out of potatoes? Serious?
903
00:38:40,920 --> 00:38:42,680
We can do big tomatoes instead.
904
00:38:42,680 --> 00:38:46,680
Go, go, go. We had the right number,
how this is even possible?
905
00:38:46,680 --> 00:38:49,360
How the fuck do we run
out of potatoes?
906
00:38:55,360 --> 00:38:57,600
Can I just take your plate for you?
907
00:38:57,600 --> 00:38:59,600
Thank you.
908
00:38:59,600 --> 00:39:00,920
On the Red Team...
909
00:39:00,920 --> 00:39:03,360
Can we have some more creme
on that one, please? Thank you.
910
00:39:03,360 --> 00:39:04,880
..it's the final course.
911
00:39:04,880 --> 00:39:06,280
Here you are, pineapple.
912
00:39:07,640 --> 00:39:08,920
Here we go, guys.
913
00:39:13,720 --> 00:39:15,640
I'll just take that for you, sir.
914
00:39:18,240 --> 00:39:21,720
Grab another plate. I'll hold this.
915
00:39:21,720 --> 00:39:23,040
Just take that for you, madam.
916
00:39:24,320 --> 00:39:26,080
Jesus Christ. Hebe, Hebe.
917
00:39:27,800 --> 00:39:30,760
We can't go around... I know,
I'm just trying to do it quickly.
918
00:39:30,760 --> 00:39:32,360
You can't do that, like a trough.
919
00:39:32,360 --> 00:39:36,120
We can't do that.
There's three on there, come on.
920
00:39:36,120 --> 00:39:38,640
You can't walk around the table
like you got a trough of food.
921
00:39:38,640 --> 00:39:40,160
Jesus Christ.
922
00:39:40,160 --> 00:39:42,360
I've never seen a table
being cleared like that.
923
00:39:42,360 --> 00:39:45,400
It's like a slop bucket
following the waiter's behind,
924
00:39:45,400 --> 00:39:47,600
right next to the guests' shoulders.
925
00:39:47,600 --> 00:39:50,360
A bucket full of slop,
how disgusting.
926
00:39:50,360 --> 00:39:52,120
Excellent. Thank you.
927
00:39:53,120 --> 00:39:55,160
We've got 15 minutes to serve
and for them to eat.
928
00:39:55,160 --> 00:39:57,480
Yeah, you're fine.
We're literally two minutes away.
929
00:39:57,480 --> 00:39:59,040
Good, this looks good.
930
00:40:00,160 --> 00:40:02,160
This looks very good.
931
00:40:02,160 --> 00:40:04,960
I think I'm going to cry after this.
SHE LAUGHS
932
00:40:04,960 --> 00:40:07,760
Do you want to go
and have a cry in the bar?
933
00:40:07,760 --> 00:40:10,720
Let's go. Caramel sauce.
Wait, you need to add more sauce.
934
00:40:10,720 --> 00:40:12,400
There we are, sir.
935
00:40:12,400 --> 00:40:14,200
Here is dessert.
936
00:40:14,200 --> 00:40:16,200
Thank you.
937
00:40:16,200 --> 00:40:17,960
And for you. Enjoy.
938
00:40:20,080 --> 00:40:22,160
Excellent, thank you so much.
Well done.
939
00:40:23,600 --> 00:40:24,800
Right.
940
00:40:24,800 --> 00:40:26,760
Is that it? Finish service? Yeah.
941
00:40:28,680 --> 00:40:30,880
Take a breather.
942
00:40:30,880 --> 00:40:33,120
Banquets complete...
943
00:40:33,120 --> 00:40:35,920
We did well. We did what we could,
though. We did what we could.
944
00:40:35,920 --> 00:40:39,280
..the guests will now feed back
on the food and the service.
945
00:40:39,280 --> 00:40:41,480
We had an amazing time
cooking food for you.
946
00:40:41,480 --> 00:40:43,440
Thank you, everyone.
947
00:40:43,440 --> 00:40:45,960
Thank you for your patience
and I hope you enjoyed it.
948
00:40:45,960 --> 00:40:47,200
Thank you so much.
949
00:40:48,400 --> 00:40:51,520
Tomorrow, at the restaurant,
I'll deliver my decision.
950
00:40:51,520 --> 00:40:55,680
I would compare today, honestly,
to the most stressful situation.
951
00:40:55,680 --> 00:40:57,160
It was just horrible.
952
00:40:57,160 --> 00:41:00,760
There were a few times where Gordon
came up to me and said a few things.
953
00:41:00,760 --> 00:41:02,600
That's what
I'm a bit worried about,
954
00:41:02,600 --> 00:41:05,000
if I do end up in the grilling.
955
00:41:06,520 --> 00:41:09,520
FLO: Whatever happen,
I don't have any regrets at all.
956
00:41:09,520 --> 00:41:12,320
I think I've done a good job
despite everything.
957
00:41:12,320 --> 00:41:14,560
And the guests were happy,
it looks like.
958
00:41:14,560 --> 00:41:16,440
So let's see how it turns.
959
00:41:44,200 --> 00:41:47,000
Nervous? Like, still nervous.
But, like, nervous excited.
960
00:41:47,000 --> 00:41:48,800
I think we did everything we could.
961
00:41:48,800 --> 00:41:50,280
Want to hear the feedback, man.
962
00:41:50,280 --> 00:41:52,280
Cut to... Cut to the chase.
963
00:41:52,280 --> 00:41:54,480
I'll be gutted if we lose.
Yeah, me too.
964
00:41:58,360 --> 00:42:01,640
Right. First challenge is now done.
965
00:42:01,640 --> 00:42:07,560
Hosting a banquet in the grounds
of that stunning castle
966
00:42:07,560 --> 00:42:13,920
for 60 esteemed guests, including
the Royal Edinburgh Military Tattoo.
967
00:42:15,080 --> 00:42:20,480
That was a massive challenge
to open up this competition.
968
00:42:20,480 --> 00:42:23,640
Now, let's start with the Blue Team.
969
00:42:25,040 --> 00:42:29,960
Your objective was to create
a five-star event.
970
00:42:29,960 --> 00:42:32,880
Were you all in agreement
that this Michelin-star experience
971
00:42:32,880 --> 00:42:34,640
was right for the occasion?
972
00:42:34,640 --> 00:42:37,480
I felt like we understood
that we were in a beautiful place
973
00:42:37,480 --> 00:42:39,720
and we wanted to deliver
the best experience.
974
00:42:39,720 --> 00:42:42,320
With this beautiful Scottish
produce, we wanted to create
975
00:42:42,320 --> 00:42:44,360
something that they could
really remember,
976
00:42:44,360 --> 00:42:46,320
and we thought we'd do that
with beautiful food.
977
00:42:46,320 --> 00:42:50,320
You were putting on a banquet
in the grounds of a castle.
978
00:42:50,320 --> 00:42:53,000
Did you not just look
at the kitchen apparatus,
979
00:42:53,000 --> 00:42:54,400
what you were grilling on?
980
00:42:54,400 --> 00:42:56,760
Definitely, but... Charcoal, wood.
981
00:42:56,760 --> 00:42:59,320
I think...
No electricity, no running water.
982
00:42:59,320 --> 00:43:02,400
I think we held on to the five-star
experience probably a bit too much.
983
00:43:02,400 --> 00:43:04,760
Flo, you were instrumental
putting the menu together,
984
00:43:04,760 --> 00:43:07,120
yet you've been the most silent.
I messed up with the lamb.
985
00:43:07,120 --> 00:43:09,440
I completely take
the responsibility of that.
986
00:43:09,440 --> 00:43:12,400
We had problem of communication
at the beginning.
987
00:43:12,400 --> 00:43:14,800
When we were just putting the lamb
on the grill
988
00:43:14,800 --> 00:43:17,720
and were like, "OK, they're on the
table." I was like, "What? Already?"
989
00:43:17,720 --> 00:43:19,520
They might have sat down
a little bit early,
990
00:43:19,520 --> 00:43:21,360
but they all had full
glasses of cocktails.
991
00:43:21,360 --> 00:43:24,000
We even made them extra cocktails
to pad it out a little bit more,
992
00:43:24,000 --> 00:43:25,520
to give the guys some more time.
993
00:43:25,520 --> 00:43:28,160
For me, the major shortcomings
came from the kitchen.
994
00:43:28,160 --> 00:43:31,360
The confusion. We were half serving,
no, we were bringing it back.
995
00:43:31,360 --> 00:43:33,480
It's not cooked properly,
it's cooked properly.
996
00:43:33,480 --> 00:43:35,480
I think we got a third of the way
through serving
997
00:43:35,480 --> 00:43:36,960
and we ran out of potatoes.
998
00:43:36,960 --> 00:43:38,360
So, for me, those are the basics.
999
00:43:38,360 --> 00:43:40,920
If we can't get enough food
on the plates that we expect...
1000
00:43:40,920 --> 00:43:43,680
We improvised, though,
we improvised with what we had.
1001
00:43:43,680 --> 00:43:46,680
Service team. Hebe, Kris and Sam.
1002
00:43:46,680 --> 00:43:49,680
In fairness, you did pretty well
keeping the guests content
1003
00:43:49,680 --> 00:43:52,520
when the food's backed up and
nothing's coming out of the kitchen.
1004
00:43:52,520 --> 00:43:55,880
But in 35 years in the food
and drink business,
1005
00:43:55,880 --> 00:43:59,600
I've never seen
anyone drag a slop bucket
1006
00:43:59,600 --> 00:44:02,600
behind guests and clear tables.
1007
00:44:02,600 --> 00:44:04,360
What were you thinking?
1008
00:44:04,360 --> 00:44:07,760
Yeah. I mean, now,
it is ridiculous that we did that.
1009
00:44:07,760 --> 00:44:12,040
I said a five-star experience,
that ending was not professional.
1010
00:44:12,040 --> 00:44:13,880
Clear? Yes.
1011
00:44:13,880 --> 00:44:14,920
Red Team.
1012
00:44:16,600 --> 00:44:20,240
Again, the concept
was super-ambitious.
1013
00:44:20,240 --> 00:44:23,760
You created this theatrical
experience for your guests,
1014
00:44:23,760 --> 00:44:25,440
carving the meat at the table.
1015
00:44:25,440 --> 00:44:28,080
Whose idea was that? That was me.
1016
00:44:28,080 --> 00:44:31,040
I wanted to give them
the best experience possible
1017
00:44:31,040 --> 00:44:32,600
without going over the top.
1018
00:44:32,600 --> 00:44:35,080
Everybody happy with that
show-stopping ribeye?
1019
00:44:35,080 --> 00:44:36,680
Very happy. Very happy, yeah.
1020
00:44:36,680 --> 00:44:39,040
Gary, the beef needs a great sear,
1021
00:44:39,040 --> 00:44:43,280
but when you've got the courgettes
and the pineapple and the asparagus,
1022
00:44:43,280 --> 00:44:44,920
there was more charcoal in there
1023
00:44:44,920 --> 00:44:47,800
than there was in the local
crematorium. Yeah, I shat the bed,
1024
00:44:47,800 --> 00:44:51,840
Gordon, I was relying on my two
team members to help me along,
1025
00:44:51,840 --> 00:44:54,280
and that's what happened.
Well, breaking news,
1026
00:44:54,280 --> 00:44:57,480
get used to being uncomfortable
if you want my investment. Yeah.
1027
00:44:57,480 --> 00:45:01,600
Right, let's look at the service
team, Amy, Craig and Sophie.
1028
00:45:01,600 --> 00:45:05,480
From day one, it didn't feel like
you guys were united.
1029
00:45:05,480 --> 00:45:08,000
Would you agree?
When it came to the cocktails,
1030
00:45:08,000 --> 00:45:11,040
I thought whisky, Craig thought
whisky, Sophie thought gin.
1031
00:45:11,040 --> 00:45:14,560
I thought that they would enjoy
the elderflower and gin.
1032
00:45:14,560 --> 00:45:16,920
We basically got to this point
where Sophie was like,
1033
00:45:16,920 --> 00:45:19,960
"I am dead set on a gin cocktail."
1034
00:45:19,960 --> 00:45:22,280
I didn't say that,
you actually suggested...
1035
00:45:22,280 --> 00:45:25,320
You said, "I'm not moving." I said
I was passionate, and so was Craig.
1036
00:45:25,320 --> 00:45:28,160
The idea was the customer's
experience, not yours.
1037
00:45:28,160 --> 00:45:31,080
Understand that. No, I thought
customers would enjoy it more.
1038
00:45:31,080 --> 00:45:34,720
It was just about too many cooks
in that situation.
1039
00:45:34,720 --> 00:45:36,560
Too many egos in one glass.
1040
00:45:36,560 --> 00:45:38,720
Let's move on to the banquet.
1041
00:45:38,720 --> 00:45:40,960
You were all over the place.
1042
00:45:40,960 --> 00:45:42,880
It was chaotic
when I walked in there.
1043
00:45:42,880 --> 00:45:45,000
The table was unfinished.
1044
00:45:45,000 --> 00:45:49,320
There was seven boxes
behind your guest chairs.
1045
00:45:49,320 --> 00:45:52,560
Where was the preparation?
I have never done a table design.
1046
00:45:52,560 --> 00:45:55,720
I've never done the table before.
So I did my best.
1047
00:45:55,720 --> 00:45:58,160
You have both seen
the table as well.
1048
00:45:58,160 --> 00:46:00,440
Nobody noticed that the boxes
were there.
1049
00:46:00,440 --> 00:46:02,320
That was a massive mistake
by all of us.
1050
00:46:02,320 --> 00:46:04,160
Maybe a lack of communication, yeah.
1051
00:46:04,160 --> 00:46:06,320
Front of house was so fragmented.
1052
00:46:06,320 --> 00:46:09,400
It's all about being prepared
and you guys were underprepared.
1053
00:46:09,400 --> 00:46:12,760
Look, I didn't expect it
to be perfect, let's get that clear,
1054
00:46:12,760 --> 00:46:15,400
but I do expect you
to use your business sense
1055
00:46:15,400 --> 00:46:17,520
across everything you do.
1056
00:46:17,520 --> 00:46:20,120
Right, most importantly,
the results.
1057
00:46:23,320 --> 00:46:25,720
Coupled with feedback
from the guests...
1058
00:46:28,080 --> 00:46:32,280
..and what I saw first-hand
at your events...
1059
00:46:32,280 --> 00:46:33,320
..it was close.
1060
00:46:34,880 --> 00:46:37,560
But I've decided
the winning team is...
1061
00:46:44,040 --> 00:46:45,280
..the Red Team.
1062
00:46:45,280 --> 00:46:46,320
Yes!
1063
00:46:49,400 --> 00:46:51,680
Get in. Well done, folks.
1064
00:46:51,680 --> 00:46:52,920
Excellent.
1065
00:46:52,920 --> 00:46:54,120
Well done.
1066
00:46:54,120 --> 00:46:56,600
The food made the difference here.
1067
00:46:56,600 --> 00:47:00,120
And, Gary, you clearly had
some issues on the execution,
1068
00:47:00,120 --> 00:47:03,400
but you did lead that team well.
1069
00:47:03,400 --> 00:47:05,640
Thank you, Gordon. Well done.
Thank you.
1070
00:47:05,640 --> 00:47:07,400
Blue Team.
1071
00:47:07,400 --> 00:47:10,280
Unfortunately,
it just wasn't good enough.
1072
00:47:10,280 --> 00:47:14,520
The only thing that stopped this
from being a total disaster
1073
00:47:14,520 --> 00:47:18,240
was the service team
keeping the customers happy
1074
00:47:18,240 --> 00:47:21,200
and I feel the real problem
was in the kitchen.
1075
00:47:21,200 --> 00:47:24,200
For that reason,
I'd like to see Flo...
1076
00:47:25,440 --> 00:47:27,160
..and Rachel...
1077
00:47:27,160 --> 00:47:30,360
..in the restaurant to grill
you both on your performance.
1078
00:47:31,960 --> 00:47:35,320
Andy, honestly, for someone who's
never been in a kitchen before,
1079
00:47:35,320 --> 00:47:38,240
you did so well. You took direction,
you did as you told,
1080
00:47:38,240 --> 00:47:41,080
and you just followed suit.
Thank you, Gordon.
1081
00:47:41,080 --> 00:47:42,320
Now, Red Team...
1082
00:47:43,840 --> 00:47:45,840
..you may have won,
1083
00:47:45,840 --> 00:47:47,760
but nothing gets past me.
1084
00:47:49,840 --> 00:47:52,320
The only reason you got this win
1085
00:47:52,320 --> 00:47:54,280
was because of the team
in the kitchen.
1086
00:47:55,800 --> 00:47:58,680
The service team
was way underprepared
1087
00:47:58,680 --> 00:48:00,680
and disorganised from the get-go.
1088
00:48:01,960 --> 00:48:03,440
And for that reason...
1089
00:48:05,600 --> 00:48:06,960
..Sophie and Amy...
1090
00:48:08,000 --> 00:48:11,200
..you'll also be meeting me
in the restaurant.
1091
00:48:11,200 --> 00:48:13,720
One of you will be leaving tonight.
1092
00:48:13,720 --> 00:48:15,320
I'll see you in the restaurant.
1093
00:48:18,200 --> 00:48:20,840
OK, that was a curveball. Fuck.
1094
00:48:20,840 --> 00:48:23,400
I was so relieved,
I thought we were OK.
1095
00:48:24,800 --> 00:48:26,360
I thought we were OK.
1096
00:48:27,640 --> 00:48:30,480
When he said that the Red Team
had won, I was relieved.
1097
00:48:30,480 --> 00:48:32,040
I was like, "Oh, thank God.
1098
00:48:32,040 --> 00:48:34,760
"Like, I've got another week
to show my best."
1099
00:48:34,760 --> 00:48:37,600
And then, obviously, I'm getting
brought into the grilling.
1100
00:48:37,600 --> 00:48:39,680
But I've just got to show Gordon
1101
00:48:39,680 --> 00:48:42,920
that he needs to keep me
in the competition.
1102
00:48:42,920 --> 00:48:45,160
I don't want to start
throwing people under a bus
1103
00:48:45,160 --> 00:48:47,400
because that's not what I'm about.
1104
00:48:47,400 --> 00:48:50,400
But at the end of the day, Sophie
was instrumental
1105
00:48:50,400 --> 00:48:52,240
in blocking decisions
1106
00:48:52,240 --> 00:48:56,320
but isn't prepared to take
any responsibility for it.
1107
00:48:56,320 --> 00:48:58,680
I think that Flo
was in over her head.
1108
00:48:58,680 --> 00:49:02,280
It was just chaos and I think that
she's the reason that we're here.
1109
00:49:02,280 --> 00:49:03,520
Oh, I'm going in fighting.
1110
00:49:03,520 --> 00:49:06,040
You're going to have to drag me out
of here if you want me out.
1111
00:49:06,040 --> 00:49:07,760
I know that I have made mistakes.
1112
00:49:07,760 --> 00:49:11,840
I took massive risks
and it pays off or I leave.
1113
00:49:11,840 --> 00:49:13,080
It's that simple.
1114
00:49:17,360 --> 00:49:19,520
Rachel, take a seat, please.
Thank you.
1115
00:49:22,080 --> 00:49:23,800
Amy, sit down, please. Thank you.
1116
00:49:25,760 --> 00:49:27,160
Flo, take a seat, please.
1117
00:49:29,640 --> 00:49:30,920
Sophie, take a seat.
1118
00:49:32,360 --> 00:49:37,760
OK. The brief was
a five-star feast outdoors.
1119
00:49:37,760 --> 00:49:41,280
What went wrong?
I fixed on the stars in my mind,
1120
00:49:41,280 --> 00:49:43,880
so then it was like,
"OK, three stars, Michelin."
1121
00:49:43,880 --> 00:49:46,640
And it's at that point
where I made the mistake.
1122
00:49:46,640 --> 00:49:50,640
I've had three Michelin stars
for 21 years. I know.
1123
00:49:50,640 --> 00:49:56,160
I've never done a table above six,
and that's with 55 members of staff.
1124
00:49:56,160 --> 00:50:02,400
Why would you think
attempting a 30 top, in a field,
1125
00:50:02,400 --> 00:50:06,000
would be anything along the lines
of three-star Michelin?
1126
00:50:06,000 --> 00:50:07,800
The first day
when we did the tasting,
1127
00:50:07,800 --> 00:50:10,040
you made it clear I made
the mistake about the menu.
1128
00:50:10,040 --> 00:50:12,440
I change everything.
Flo, we had no gas.
1129
00:50:12,440 --> 00:50:15,240
It was the wrong environment
for that dish. Yep, I agree.
1130
00:50:15,240 --> 00:50:16,640
I made mistakes.
1131
00:50:18,440 --> 00:50:20,400
Food was going out late.
It did go out late.
1132
00:50:20,400 --> 00:50:23,440
We ran out of potatoes,
there was probes going everywhere,
1133
00:50:23,440 --> 00:50:24,920
it was just a shitshow.
1134
00:50:24,920 --> 00:50:27,760
Can I just say, Flo had chucked
all the veg into the fire,
1135
00:50:27,760 --> 00:50:29,440
like, two hours before service.
1136
00:50:29,440 --> 00:50:32,080
I told here it needed to be
half an hour beforehand.
1137
00:50:32,080 --> 00:50:34,240
I started putting the lamb
on the grill in order,
1138
00:50:34,240 --> 00:50:36,520
so we knew what went on first
and what was coming on.
1139
00:50:36,520 --> 00:50:38,760
Flo was coming in,
chucking it all on randomly.
1140
00:50:38,760 --> 00:50:40,600
I can't control what she was doing,
1141
00:50:40,600 --> 00:50:43,120
but I feel I tried to bring order
to the chaos.
1142
00:50:43,120 --> 00:50:46,000
In business, Rachel, I'm looking for
someone that will be listened to,
1143
00:50:46,000 --> 00:50:48,120
so when problems arise,
they're heard.
1144
00:50:48,120 --> 00:50:51,240
I'm listened to by my staff.
Flo is a hard person to work with.
1145
00:50:51,240 --> 00:50:53,280
Everything I said,
she wanted to counteract.
1146
00:50:53,280 --> 00:50:56,320
I think the reason that we failed
this task is because of Flo.
1147
00:50:59,040 --> 00:51:03,320
Amy, you may have won,
but I was at your event
1148
00:51:03,320 --> 00:51:04,920
and I witnessed everything.
1149
00:51:04,920 --> 00:51:07,040
And the biggest shock for me
1150
00:51:07,040 --> 00:51:11,600
is the 15 years' experience you have
in hospitality.
1151
00:51:11,600 --> 00:51:15,120
I didn't see that person
across that feast.
1152
00:51:15,120 --> 00:51:19,440
OK. I can understand
why that's a concern for you.
1153
00:51:19,440 --> 00:51:23,160
But we were constantly
up against Sophie being, like,
1154
00:51:23,160 --> 00:51:26,120
"I disagree, I disagree.
That's not right."
1155
00:51:26,120 --> 00:51:28,640
In business,
you need to be assertive.
1156
00:51:28,640 --> 00:51:30,640
I have no interest
in going to business with you
1157
00:51:30,640 --> 00:51:32,680
if you just crumble
every time you hit pressure.
1158
00:51:32,680 --> 00:51:34,520
I don't crumble
every time I hit pressure.
1159
00:51:34,520 --> 00:51:38,000
So how did you allow that
to happen, then?
1160
00:51:38,000 --> 00:51:42,440
I expected that somebody
that has also built a business up
1161
00:51:42,440 --> 00:51:46,280
would have certain levels
of, like, common sense.
1162
00:51:48,280 --> 00:51:51,920
You took the ownership
of setting up that table.
1163
00:51:51,920 --> 00:51:55,200
You were told clearly that
it was lacklustre and unfinished
1164
00:51:55,200 --> 00:51:58,840
and you refused to listen
to your team. Why?
1165
00:51:58,840 --> 00:52:02,200
The table, I didn't want to have
green bits that Amy wanted
1166
00:52:02,200 --> 00:52:05,280
on the table, so I felt like
I really stuck to my convictions.
1167
00:52:05,280 --> 00:52:08,960
In business, you must understand
that product is number one. Yeah.
1168
00:52:08,960 --> 00:52:10,640
Not the ego and then the product.
1169
00:52:10,640 --> 00:52:12,360
I don't believe that it was my ego.
1170
00:52:12,360 --> 00:52:15,960
I did back down
when we got your feedback.
1171
00:52:15,960 --> 00:52:18,920
Guests arrived, panic set in.
1172
00:52:18,920 --> 00:52:24,720
We left all the empty boxes
behind the guest chairs.
1173
00:52:24,720 --> 00:52:27,480
With the boxes,
the team had also seen that
1174
00:52:27,480 --> 00:52:29,280
and no-one thought to move it.
1175
00:52:31,560 --> 00:52:35,040
Day two, there was
a huge communication breakdown
1176
00:52:35,040 --> 00:52:39,520
in the kitchen.
Why couldn't you delegate better?
1177
00:52:39,520 --> 00:52:43,160
When we did the mise en place,
I think I've delegated really well.
1178
00:52:43,160 --> 00:52:45,520
When the service started,
with the pressure,
1179
00:52:45,520 --> 00:52:48,440
we had a mix-up
and things went wrong.
1180
00:52:48,440 --> 00:52:52,400
You sent the plate of lamb and it
was a charred piece of gristle
1181
00:52:52,400 --> 00:52:54,960
that was burnt.
I felt somewhat embarrassed
1182
00:52:54,960 --> 00:52:58,480
that we were serving
such a terrible standard. Mm-hm.
1183
00:52:58,480 --> 00:53:00,920
Were you proud of that performance?
1184
00:53:00,920 --> 00:53:02,160
Not at all.
1185
00:53:02,160 --> 00:53:05,800
This is not the type of plate that
I would like to serve to my guests,
1186
00:53:05,800 --> 00:53:06,840
clearly not.
1187
00:53:09,960 --> 00:53:13,200
The service felt underprepared
and disorganised.
1188
00:53:13,200 --> 00:53:15,640
But there was three individuals,
there was no leader.
1189
00:53:15,640 --> 00:53:18,840
I said, "Put your best foot forward.
Somebody step up and lead."
1190
00:53:18,840 --> 00:53:22,080
So why didn't you lead
across that challenge?
1191
00:53:22,080 --> 00:53:25,880
I did. In the lead-up to it,
it was a complete mess.
1192
00:53:25,880 --> 00:53:28,720
And you said to me,
"You need to work on that."
1193
00:53:28,720 --> 00:53:29,960
And I did.
1194
00:53:29,960 --> 00:53:32,080
Did you get sidelined?
Were you ignored?
1195
00:53:32,080 --> 00:53:35,840
I think, where I am slightly
younger, I did feel like I was put
1196
00:53:35,840 --> 00:53:39,560
out of the side a little bit, as
much as I was trying to be involved.
1197
00:53:39,560 --> 00:53:42,400
Who was leading your team?
There wasn't any leadership at all.
1198
00:53:42,400 --> 00:53:45,720
And that's where, ultimately,
I think, everything went wrong.
1199
00:53:45,720 --> 00:53:47,360
Why should you stay
in the competition?
1200
00:53:47,360 --> 00:53:50,640
I should stay because I should be
given the chance to lead a team.
1201
00:53:50,640 --> 00:53:52,520
And if I get into next week,
I will lead the team
1202
00:53:52,520 --> 00:53:54,880
and I'll show you what I'm made of.
1203
00:53:54,880 --> 00:53:57,440
Are you willing to fight
for my investment?
1204
00:53:57,440 --> 00:53:59,640
Give me one more week.
1205
00:53:59,640 --> 00:54:03,920
If you are not happy with me
next week, kick me out straight.
1206
00:54:03,920 --> 00:54:06,200
Why weren't you more prepared?
1207
00:54:06,200 --> 00:54:09,320
Sophie wasn't on
the same page as us.
1208
00:54:09,320 --> 00:54:11,560
She wasn't even in the same book.
1209
00:54:11,560 --> 00:54:13,880
Did you feel
that you're out your depth?
1210
00:54:13,880 --> 00:54:16,200
Yes, I was overwhelmed.
I was overwhelmed.
1211
00:54:16,200 --> 00:54:19,560
But I stick by the decisions
that I made.
1212
00:54:19,560 --> 00:54:21,120
If I have another chance,
1213
00:54:21,120 --> 00:54:24,200
I will show you
exactly what I'm made of.
1214
00:54:24,200 --> 00:54:26,120
Thank you, Sophie. Thank you.
1215
00:54:26,120 --> 00:54:28,120
Thank you for your time. Bye.
1216
00:54:31,520 --> 00:54:32,800
Thank you.
1217
00:54:32,800 --> 00:54:34,000
Hmm.
1218
00:54:45,080 --> 00:54:46,920
I went in and bossed it, I think.
1219
00:54:55,000 --> 00:54:56,080
HE SIGHS
1220
00:54:56,080 --> 00:54:58,320
Tough week. Really tough week.
1221
00:54:58,320 --> 00:55:02,320
Rachel, Flo, Sophie and Amy,
1222
00:55:02,320 --> 00:55:03,960
thank you for your honesty.
1223
00:55:05,280 --> 00:55:08,160
It was really good
to hear you all speak up.
1224
00:55:08,160 --> 00:55:10,240
That's important in business.
1225
00:55:10,240 --> 00:55:14,400
Rachel, this challenge, young lady,
was in your back garden.
1226
00:55:14,400 --> 00:55:17,760
And, unfortunately,
you didn't get your voice heard.
1227
00:55:17,760 --> 00:55:19,320
That worries me.
1228
00:55:19,320 --> 00:55:22,320
Flo, you were in charge
of that kitchen. Yes.
1229
00:55:22,320 --> 00:55:26,360
But you did completely
miss the brief.
1230
00:55:26,360 --> 00:55:29,360
Sophie, you seemed overwhelmed
by the occasion.
1231
00:55:31,680 --> 00:55:36,760
Amy, 15 years of experience
in the hospitality sector,
1232
00:55:36,760 --> 00:55:41,200
I felt that you were completely
unprepared for that event.
1233
00:55:41,200 --> 00:55:42,760
I've made my decision.
1234
00:55:44,240 --> 00:55:46,960
The person I will not
be investing in...
1235
00:55:50,400 --> 00:55:51,520
..is Sophie.
1236
00:55:54,120 --> 00:55:58,200
Sophie, very few people ever get
the chance to go into business
1237
00:55:58,200 --> 00:56:01,160
in their teens. You've done that.
1238
00:56:01,160 --> 00:56:04,680
But right now,
I feel like this competition...
1239
00:56:05,760 --> 00:56:08,920
..may be too much, too soon for you.
1240
00:56:08,920 --> 00:56:11,440
Good luck for the future.
1241
00:56:11,440 --> 00:56:13,200
But for now, we're done.
1242
00:56:17,760 --> 00:56:19,960
Sophie, sadly,
got lost in that challenge.
1243
00:56:21,920 --> 00:56:24,440
I feel, honestly,
that she's got a bright future
1244
00:56:24,440 --> 00:56:27,440
with those vegan,
nut-free iced coffees,
1245
00:56:27,440 --> 00:56:30,800
but right now, truly,
she's out of her depth.
1246
00:56:30,800 --> 00:56:32,560
There was a lot of things
in the challenge
1247
00:56:32,560 --> 00:56:33,920
that I'd never done before,
1248
00:56:33,920 --> 00:56:37,400
so I'm really proud
of myself for doing my best
1249
00:56:37,400 --> 00:56:39,680
in a really high-pressure
situation as well.
1250
00:56:39,680 --> 00:56:42,640
I am only 23, I was the youngest
in this competition,
1251
00:56:42,640 --> 00:56:45,360
so I would just say,
Gordon Ramsay, watch out,
1252
00:56:45,360 --> 00:56:47,840
cos in a couple of years,
who knows where I'll be?
1253
00:56:47,840 --> 00:56:51,360
AMY: I just keep thinking
he's going to walk back out.
1254
00:56:51,360 --> 00:56:54,400
RACHEL: I'm not going to be in this
position again if I can help it.
1255
00:56:54,400 --> 00:56:57,560
Yeah, I'm determined. Not here
to take part, here to take over.
1256
00:57:00,480 --> 00:57:02,320
Can't believe I just said that.
1257
00:57:02,320 --> 00:57:03,360
Next time...
1258
00:57:03,360 --> 00:57:05,120
Try and remain calm.
1259
00:57:05,120 --> 00:57:06,360
Whoa!
1260
00:57:06,360 --> 00:57:07,680
My eyelashes!
1261
00:57:07,680 --> 00:57:09,720
This is all about quality control.
1262
00:57:09,720 --> 00:57:11,200
Oh, my God! A crab!
1263
00:57:11,200 --> 00:57:12,280
Ooh!
1264
00:57:12,280 --> 00:57:13,640
It's literally like Italy.
1265
00:57:13,640 --> 00:57:15,400
What are we doing here?
Make some pizzas.
1266
00:57:15,400 --> 00:57:18,280
I'm far behind, I really need help.
1267
00:57:18,280 --> 00:57:20,320
That whole oven's on fire.
1268
00:57:20,320 --> 00:57:22,040
Your pizza is ready!
1269
00:57:22,040 --> 00:57:24,640
And if you don't come and eat it,
I'm going to eat it.