All language subtitles for Gordon.Ramsays.Future.Food.Stars.S02E02.1080p.HDTV.H264-DARKFLiX

I'm back on the hunt for the UK's

next top food and drink
entrepreneur,

so have hand-picked 12 amazing
contenders, each with an incredible

up-and-coming business.

I want to invest £150,000
of my own cash into one of them

and catapult their business
to the next level.

But I'm not giving the money away
easily.

They'll need to earn it.

This is not good picture any more.
This is like a horror movie.

What's all that behind the table?

So I'm setting my contenders
a series of food

and drink-related challenges...
We want our drinks!

It's fine. It's not fine.

It's a BLEEP show. Oooh!

...which will test them
on every element of the industry.

Close up, please. Does anyone like
hot sauce?

What have I done?
I want to collaborate.

But you are not listening.

Only one of them will make
the grade.

Who'll be my future food star?

This program me contains
strong language.

Previously... You 12 will be hosting
your own exclusive banquets.

ALL: Cheers.
It's on fire! Oh!

Maybe about six... Mm, I'm not sure.

Ancl what's these again?
She seems so nervous.

Nobody is setting a standard,
and I'm begging for a standard.

If you've given up, I'll take over.

I was overwhelmed, but I stick
by the decisions that I made.

If you're not happy with me
next week, kick me out.

I should be given the chance
to lead a team

and show you what I'm made of.

This competition may be too much,
too soon for you.

Sophie, we're done.

Here we go.

Oh, smell that fresh air.
That fresh... Yeah.

What is happening, then, folks?
Wrestling sharks.

Counting puffins.

It's definitely something
water-related. It has to be.

No, it has to be. Deep-sea fishing.

Now, this week, I've asked
the contenders to meet me here in

Anglesey, Wales, a real hidden gem
in the UK food and drink industry.

Now, this week is all about quality
control.

If you're going to be a success
in business,

you need to be consistent
and have a real eye for detail.

Oh, I can see his speedboat.
Here he comes.

Try and remain calm.

Here he is! Oh! Ah!

Yay. Ooh la la.

Good morning!
ALL: Good morning.

How are we? Good.
Are we ready to go again?

ALL: Yes.

Now, I've invited you here
to beautiful Anglesey.

That sea out there is
absolutely filled with stunning

fish and seafood.

But today, it's the seaweed
that I'm interested in. Lovely.

Today's challenge is
all about quality control.

I want you to identify
and collect three types

of high-grade, delicious

seaweed by hand.

Now, you'll be in three teams.

Four, four and three.

Let's have Kier. Yeah.

Naomi, Flo, and Hebe.

You are the Red team.

Craig, Sam, Amy, and Andy.

You are the Blue team.

Which leaves Gary, Rachel, and Kris.

You're the Yellow team.

You'll want to win this challenge
today because the winning team gets

a huge advantage
in tomorrow's big challenge.

What is it, Gordon?

I'll tell you...

...tomorrow. Ah.

LAUGHTER

Good luck. Off you go. Let's go.
Come on!

CHEERING

SCREAMING

Oh, my eyelashes!

She's losing her eyelashes!

SCREAMING

My name is Sam.

I own Hot N juicy Shrimp LDN,

and we make amazing seafood grills.

I started in my brother's kitchen
and then...

SHE IMITATES EXPLOSION

...to now catering
to hundreds of people every weekend.

I would love for
Hot N juicy Shrimp sauce

to be in every cupboard, worldwide.

I don't compromise when it comes
to quality.

For me, it's go hard or go home.

SCREAMING

I've sent the contenders
to Penmon Point,

on the north-east coast
of Anglesey.

One of the most sustainable food
sources around, the seaweed industry

is estimated to be worth
an incredible £12 billion a year.

I think our main challenge at
the moment is getting the gear on.

And with over 650 different species
on these beaches, there is money

to be made.

So, does anyone know how you collect
seaweed, then? Hustle.

Hustle for that seaweed. Literally.

If you can identify the right ones.

How do we do this? It's annoying me.

You look like a gnome. My cranium's
a bit too big for this one.

I'm Kris, and I'm the founder
of Rejuvenation Water.

We are a coffee pod business.

Everything from, like, keto coffee,
even match a within a pod.

I'm not one to back down
from confrontation, especially

if I think I'm right.

But then I think you've got to be
very persuasive.

I think if you're too alpha plus
in that kind of situation,

then, you just end up butting heads
with people.

It's not necessarily the best way
for me to win this competition.

To help me judge this challenge,

I've enlisted the services
of Christian Berger, one

of the co-founders of Pebl,
the first seaweed hatchery in Wales.

Christian. Good to see you, sir.
How are you doing?

Very well, indeed, thank you.

So, seaweed is growing in abundance
across all these little coves.

Yeah. So, because we've got
over 650 different species,

if we can harvest different ones at
different times of year, we can have

seaweed as a food all year round,
which makes it very sustainable.

Sure. In terms of the three types
of species of seaweed today

for the contenders, what are they
going to be looking for?

First of all, Dulce. Dulce.
Deep red or purple. You've got

very smooth blades.
Ancl these round, fingery lobes.

Beautiful. The second one?

Sea lettuce. Bright green.

It's a green type of seaweed.
It's almost transparent.

So, Dulce, sea lettuce.

And the third one? Sugar kelp.

This is a baby, but that will
grow up to two or three metres.

Wow. What's your favourite?
I'm a big fan of Dulce.

When you dry it and fry it,
it tastes very much like bacon.

Really?

The DLT. Look at that thing.

Bacon of the sea.

There's a really nice, salty taste
to the seaweed, which is lovely.

Best thing to do is close your eyes
and just imagine it's

the arse end
of a royal Berkshire pig.

CHRISTIAN LAUGHS

Mm!

Right. Are we feeling good?
ALL: Yeah.

So, I said earlier, I want each team
to select one perfect sample

of three specific seaweeds.

But Christian and I are not
going to show you any examples.

We're going to describe them.

Oh.

Dulce is a deep purple in colour,
a child's hand in size.

You will find Dulce in dark,
shaded, cool areas.

Sea lettuce is a luminous green.

It's very thin.

It's very delicate,
almost transparent.

Sugar kelp has some ripples
all along its surface.

And I want you to collect one strand
of sugar kelp, with a minimum

of 20cm in length.

Now, I'm giving you ten minutes.

You make one cut, and
that's the sample you must keep.

No waste, no second chances.

Understood? Yes. Yes. Yes.

Your ten minutes start now.

Let's go. Ah!

Come on, team. Wait, we need to be
organised.

I'm going to take the lead
on this task. OK.

He said last week that he didn't
see the fire, so I'm going

to bring the fire.

So it's probably best if four pairs
of eyes on the same thing,

about three and a half minutes, move
on and try to do the same thing.

Ten minutes is going to fly by. Ah!

Ooh la la!
LAUGHTER

I think this is the sugar kelp.

First on the menu is the sugar kelp.

Didn't he say that it's got dimples
that runs all the way along?

Oh, but look. See here? See here?
There's a little hole in that, too.

Quality control is essential.

And as well as identifying
the correct species, the teams

need to collect perfect samples.

We've got loads of kelp around here.

Looking out for nothing growing
on it, no blemishes.

This is all scratched.
Anything near the rocks,

I think it's going to be
really scratched and damaged.

So this is a very long piece
of kelp, but it's a bit

sort of gnarled.

This one looks quite healthy
right up until the end.

The colour looks more uniform
on this one. Yeah, yeah.

So we'll go with that.

Halfway, guys! Five minutes gone!

Let's go! We're halfway.

We haven't seen any lettuce,
either, yet.

Second sample to gather...
This is definitely sea lettuce.

...the luminous green sea lettuce.

No, no, I don't like that one.
I don't like the quality there.

I think we should take
a cut of that sea lettuce there.

Hold on a second. It's supposed
to be a luminous green.

Yeah, that's luminous green.
Wouldn't go as far as "luminous".

I know. I know. This is...
Like that?

This one? Definitely.

All right, guys, we're down
to four minutes.

OK. Definitely.
That is the sea lettuce.

There's loads of that purple stuff
here. Look at that.

And the final sample
I've asked for - Dulce -

purple and hand like in shape.

Last minute! 60 seconds to go.

Time's running out here.
We need to take a sample. Yeah.

You can tell they're starting
to panic a bit. Oh, God.

Oh, my God! A crab fell out
right there.

That's that. That's
the finger thing. There's one!

Should we go for it?

30 seconds!

We're about to run out of time.
OK, cut it.

Let's go. Looking good.

We're going to have to hurry up.
Oh, this is dark.

This looks purple to me.
Look how this looks.

Look, guys, look, look.
It needs to be big.

Five, four...

Shall I just cut this?
It's too small. It's too small.

And stop!

No! This might be it.

Oh! We'll see how we did.

Yeah. We don't know
how the other teams did.

Two of the samples, I'm feeling
really, really confident about.

One sample,
not so confident about that.

That one was definitely tough.
We ran out of time.

If we had another 30 seconds,
I thought maybe we'll take this.

We'll take this challenge.

Let's see what Gordon says.

Now, this was all about
quality control today.

Your challenge was to collect
one sample of Dulce,

sea lettuce and sugar kelp.

First, let's take a look
at what the Blue team have picked.

Oh. Oh, yeah.

That is good. That's stunning.

That is really impressive.

I'm jealous. I've got kelp envy.
Yeah.

Red team, good job.

The Dulce, we felt
that was one of the best ones.

The biggest, beautifully cut,
and pristine.

Yellow team, let's take a look.

That is not sugar kelp.

This is kelp, but a different type
of kelp.

It's missing the ripples. Right?
And where's the Dulce?

LAUGHTER

That's it?!

OK. Results time.

In third place was the most
disappointing team.

Didn't understand the brief,
no quality control.

And some of the things in the bucket
completely missed the mark.

The Yellow team.

First place was a close finish.

But the winning team...that got
three for three.

Congratulations...

...Blue team.

Yeah!

Wow. Blue team, well done.

That means tomorrow, across
your next big challenge, you've got

a big advantage.

All four of you should be
very proud. All of you,

get some rest because, tomorrow,
you're going to need it.

Off you go. Well done. Thank you.

THEY LAUGH

You literally called the Dulce.

I'm happy. I'm so happy.
I'm so happy.

I have no idea what the challenge
will be tomorrow.

No idea what the advantage will be.

But when it comes,
we're going to smash it.

Oh, we were so close.

Never in my wildest dreams
did I think it was possible

to get kelp envy.

But when I saw that beautiful piece
of kelp,

I just knew they had it.

I'm disappointed.
We got one completely wrong.

Losing tomorrow can't happen.

I think if we lose tomorrow,
I'm probably going to go out.

It wasn't a nice bit of kelp.
There's a nice bit of kelp there.

LAUGHTER

A new day, a new challenge awaits.

Keeping quality control in mind,

the contenders' business skills
are about to be put to the test,

with a little Italian twist.

Oh. Oh. Oh, look at that.

It's literally like Italy.
Stunning, isn't it?

It's like
something out of a postcard.

I'm in beautiful Portmeirion,
an amazing village where the Italian

Riviera meets the stunning
rural Wales coastline.

Now, over 200,000 visitors
come here every year.

And trust me, when those tourists
get hungry and the sun comes out,

I promise you, there's money
to be made.

I don't think I've been anywhere
this pretty.

No, I don't know how many
more pretty places I can take.

OK. Pizza oven.

It looks like we're going
to make pizza. Ready for that?

Are you good at them?
I'm good at them.

You're good at them.

Good morning.
ALL: Good morning.

How are we feeling? Great. Good.

Welcome to Portmeirion,
on the northwest coast of Wales.

Little Italy by the sea!

Now, for your next big challenge,
I want to see how all three teams

run a business.

All of you will be selling pizzas

to locals and tourists.

If you want to maximise
your profits today, you're going

to need to really keep an eye
on quality control throughout,

because the team that makes
the most money wins.

It's as simple as that.

Now, I'll give you a demo
on how to make a basic, delicious

pizza using these incredible ovens.

Watch and learn.

Now, we've all tasted pizza, yes?
Yeah.

The secret is in the execution.

So, manipulate this dough.

OK? Don't tear it.

Use your fingers. Stretch and push.

Too thick, it's going to come out
raw.

Too thin, it's going to tear
and burn.

OK. Touch of semolina,
and use the back of your hands.

And all I'm doing is letting
the dough stretch.

Any big blisters - just burst.

OK? You've got to be quick
and accurate on top of here.

Up and over.

Take your sauce into the middle.

Now, we want a centimetre
from the outside.

From there,
a little touch of mozzarella.

Don't go crazy on the garnish. Yeah?

Be smart. And in she goes.

Now, watch. We cook with our eyes
now. Every 30 seconds,

you've got to turn that.
As it starts to blister, in,

lift gently, manipulate,
all the way under,

and turn round. Flo, you good?

I'm good, I'm good. Excellent.

I will nail it this week.

I'm HOPING you're going to nail it!

Twist round. 90 seconds, guys.

And then out.

Now, from there,
I'm going to do some fresh basil.

Season that. A little touch
of rock salt inside.

Rip it up and just tear.
And then a little brush of extra

virgin olive oil on the crust
around the outside.

And there we go, a very simple,
delicious margherita.

Now, that's the baseline.

I've seen what talent we have
in this competition.

Elevate it, get familiar
with the dough. Get that right,

you'll be turning lots of dough
today. Understood?

Yes.

Blue team, because you won
that seaweed challenge yesterday,

I'm giving you some additional,
unique pizza instructions

from two very talented
pizza experts.

Yay. Damn it. This is all about
profit. Understand that.

I want to go into business
with somebody that understands

how to make money, not lose it.
All of you, good luck.

Off you go. Head up to the piazza.
Thank you.

Pizza is my favourite food.
I have a pizza oven.

Really? I've used it
a couple of times.

Really?! Yeah. So you can deal
with the pizza oven? Yeah.

I have extensive experience
with pizza on a personal level,

as in, I eat a lot of it.

On a professional level, less so.

The key's in the base.

As long as the base is thin enough,
we should be fine.

My brother's got a pizza pop-up.
I've helped him out a lot.

I know what works,
what doesn't work.

I think the beauty is
in the simplicity.

I don't think we should play it
super, super safe.

I think we still have to have
an edge.

I am not leading a team into
the grilling. It's not happening.

Rachel self-appointed herself as
a leader after last week's grilling.

Bearing in mind my brother's got
sourdough pizza pop-up,

I've got quite a lot of expertise
in knowing how each

of the different roles work.

I hope Rachael listens to us all,
but we'll have to see

what actually happens.

If you were here today
and you needed to order a pizza,

what would it be?
I like meaty pizzas.

Pepperoni is actually
the most popular pizza. Yeah.

I think meat is a good choice.
Meat. Meat! Meat-eaters.

We can have meat and meat-free,
like, locally sourced ingredients.

A traditional Welsh would be good.
Tackling the fact it's local

and it's Welsh would be a hit.
That is our anchor.

Meat's going to be more expensive.

I feel like the veggie is
the way to go.

We're not going to switch off
vegans, vegetarians

at the same time. Exactly.
Meat-free it is, then.

So what are we going to call
the stall? I quite like Dough.

OK. For me, with the setting
that we've got here, it's pretty

much like Amalfi in Wales, so we
could try and combine the two names.

What about A Pizza Little Italy?

A Pizza Little Italy? Yeah.

I can't even say it. OK.

What about Porkmeirion?

No, no.

Pizza Di Welsh? Pizza Di Wales...

I like it. Yeah.

Meat Little Italy?
Like, as in "meet Little Italy".

Oh, yes! Meat Little Italy.

Pizza Di... Portmeirion.

I like this one. OK, let's go.

I've placed three pizza stalls
in the piazza, which each team

will cook and sell from.

This is our location. Let's do it.
Let's do it.

Whoa! Look at this.
It looks beautiful, doesn't it?

Two pizza ovens. Wow. It's big.

It's actually really big. Wow.

All these options. Oh, wow.

Here we go.

Today is all about running a business,
so I need to see how they perform.

Pizzas are very cheap to make,
but they can turn a huge profit.

The only way to win this challenge
is to know your market, work well

as a team, and more importantly,
when the shit hits the fan, know

how to bounce back quickly.

So we've got two ovens. There we go.

One server, with one cook,
for one oven, and so on.

There's no reason we can't do this.

My gut told me that I need
to go on the cooking team.

The reason why I'm here is
the bloodies,

and that is a production line.

Sol know that if I can make
500 bloodies,

I can make 100 pizzas.

I do the dough. I do
the ingredients, I do the toppings.

Sorry. I pass it here.

You pick it up, you put it in.

Kier and myself are in the kitchen.

I'm doing all the pizzas,
and he's cooking the pizzas.

Ancl Naomi and Hebe are doing
the front service.

I'm a little bit worried
about making pizzas on my own.

If I have to help you,
I might have to help you.

But if I've got two ovens
on the go, probably won't have time.

I feel like it's on me again!
No, it's not.

We're a team. What's the number-one
thing?

What's the number one rule?

No... No shouting.

Ancl have fun. Right. That's it.

My name is Keir, and I own a company
called Condimaniac.

We make crazy condiments
for adventurous eaters.

We make things that you wouldn't
find in the supermarket.

Maple, mustard, relish. Burnt toast

seasoning was something
I really wanted to do.

I think if you really care
about something, then you should

really try your best.
So I throw myself into things.

Sometimes it goes well,
sometimes it blows up in my face.

I think that you should help Gary
to make the bases.

I don't think it works like that.

From my experience, the person
who makes that flings it,

and then you've got 90 seconds.
You need to be nurturing it

as it's going round, while
the other person is making pizza.

If we're both doing this...
So, one makes, one cooks?

Yeah. I think two at a time
makes more sense.

I know what you're saying,
but in practice it doesn't work.

The base is the thing that's going
to take the longest amount of time.

I think that two of you on bases,
and turning, someone doing turning.

As soon as you start turning it,
you can't leave it.

Kris, right now at this moment,
is not on the same page at all.

I think he's going to be
the biggest problem.

But I'll just whip him into shape.

I mean, I've tried it. I've tried it
with thousands and thousands.

But we've not tried it.

Ancl this isn't your outside life,
this is, like, our task.

So we need to try it together and
learn from the mistakes together.

Ancl I think that's the right thing
to do. OK.

While the teams are busy planning
their pizza pop-ups,

I've arranged to meet
a couple of Welsh pizza wizards.

Born from a mutual love of pizza,

leuan andjez began Ffwrnes in 2014
with the help of their trusty

three-wheeled van, Smokey Pete.

With a passion
for Neapolitan pizzas,

the boys combine traditional
Italian skills with the best produce

Wales has to offer.

Gents, good morning. Good morning.
Lovely to meet you. Likewise.

An absolute pleasure
to see you both.

First of all,
congratulations on the success.

What's this one here?

We went up to London,
competed in a pizza festival.

This is the one we made.
So we've gone for a white base.

There's no tomato sauce on it,
so it's just mozzarella.

We've gone soppressata,
soft, spreadable chorizo.

And then we've got
some goat's cheese.

Ancl we finish it off with some raw
Welsh honey from Cardiff as well.

It's a messy one. Don't you worry
about that.

In terms of the contenders today,
what should they not

be doing with those pizzas?
Not taking too many orders.

Once that person orders,
they're going to be expecting

their pizzas quite quickly.

So you don't want people ordering
and then waiting another 30 minutes.

Above all, street food is
a performance. Sure.

You need to look like you're
enjoying it. Absolutely.

That's delicious, by the way.
There's two of you on a busy day.

What's the most pizzas you've ever
put together? Well over 100.

But then with a team of three
or four, we've put out over 600

in a clay. The Blue team won
a big advantage.

You're going to give them
a good insight to perfecting

the perfect pizza.
Looking forward to it.

With the stalls opening in
an hour... What are we doing here?

Make some fucking pizzas.

...the teams need to quickly get
to grips with the art

of pizza-making.

Are you sure that you put that
underneath

before you started topping it? Yeah.

Positive? Yeah. 100%?

Base, then tomato, then mozzarella.

So as far as actually making
the pizzas go, like, one of my big

fears was, like,
burning the pizzas too much.

That's the bit that Gordon made look
really easy.

Uh, Kier. Kier. Oh, fuck!

HE LAUGHS

It's fine. It's fine.

We're good.

I don't think I rolled it thin
enough,

because this is an oblong pizza.

Let's try this again.

That looks fucking terrible, mate.

That doesn't even look cooked.

How do you guys stretch it?
Yours looks really good.

How did you stretch that?
Cos mine does not stretch.

You want to swap or...?

I don't want to fuck this up
for us, man.

Craig. Yeah?

I'm going to swap with Sam.
just, I'm going to do the prepping,

you're going to be on
the front of house with Sam. Yeah.

Ancl I'll be with Amy.

Pizza practice over,

the teams must now select
their toppings,

keeping one eye on the cost.

So spoilt for choice.

Pineapple, really?
Pineapple on the pizza.

Pineapple on pizza is a crime.

Aw! Truffle.

It's going to be very expensive.
Really expensive.

One thing that I always do
in my business,

choose the ingredients first and
then worry about the price later.

Within reason. Er... Within reason.

The two ones who are dealing
with ingredients every clay.

When I do events and festivals,
my primary point is how much

will people spend? What can I...?

What's the most I could do
to make profit within that money?

So, I'm quite happy to take control
of the numbers and rein everyone

in with the ingredient list, to make
sure that we remain profitable.

That's artichoke. That could go with
the goat's cheese. That costs a lot.

I'm going to make an executive
decision and rule this one out.

It's the most expensive one by far.

We've got to make sure that
we have enough things to keep people

interested. I understand.

But, literally, Kier, it's the most
expensive thing by far.

I'm thinking cost, obviously.

So, from my perspective,
a classic pepperoni pizza.

Ancl then we've got some really cheap
toppings to make it look

a lot nicer. Do you want
to put ham on it as well?

That's not a bad shout,
to be honest. Ham.

Because then it's like a meat feast,
almost.

The ham is relatively cheap.

Bit nervous about this one,
actually.

I wouldn't say I'm confident
we'll win at the moment

cos I just don't know about
the margins, and that's on me.

So, the pressure is definitely on.

I want to go with this beautiful
gorgonzola cheese,

the roquito peppers. Uh-huh.

I think we should do something
as close as possible to margherita.

I think it'll be popular.

Mushrooms are also popular,
from my experience of dealing

with my brother's pop-up. OK.
It is very basic.

My brother's got a pop-up
just like this.

I've spent thousands of man hours
doing this for him.

I know what sells,
I know what doesn't sell.

I know the processes at work,
and it feels like I've just

been talking to myself
during much of this.

What are you thinking, then?

Mozzarella, goat's cheese, sun-dried
tomatoes and red onions.

It's a combination that works.

I'm just a control freak,
but I'm confident in our ability

to smash it.

I've said smash it
in every one of these interviews,

and then we never fucking smash it,

so I probably should stop
saying that.

Thank you!

Hiya, Blue team.

After winning
yesterday's seaweed challenge,

I've arranged for the Blue team
to have some expert advice

from leuan andjez.

Hello, nice to meet you.

So, first of all, speed is kind of
the thing you're going for,

and that's on every station.

So, whether it's in the oven
or whether it's preparing them,

you've got to be
as quick as you can.

Ancl then when it comes to putting
the pizzas in, you're going to use

the larger paddle. just think of
that party trick where you pull

the tablecloth and all the crockery
stays on.

One swift movement.

The longer you leave that paddle
in the oven, the paddle

is going to heat up. The dough is
going to start sticking to it,

and then you're going to create a
mess. It's never going to come off.

It's going to stretch.
It's going to tear.

And, most importantly, if
the one pizza goes in, you turn it

and you put it back
on the exact same spot. Yeah. OK.

So, it's like a direct rotation?
Yeah. Yeah, OK.

Street food, pizzas, it's a vibe.

Enjoy it, smile. Best of luck.

Thank you. Thank you.
just embrace the pizza life.

Thank you so much. Thank you.
Good luck. See you later.

Team blue. Let's go, team Blue.
Team Blue.

Doesn't that look good?
Pizza Di Portmeirion.

Looks like it's come off
of a Sierra Cosworth.

Meat Little Italy.
Cool. That is so cute.

Right, how are we feeling?

Hello. Give me an insight.

Where are we going?

Welsh. Welsh. Welsh, OK.

Smart. One's meaty,
one's vegetarian.

Let's have a look at the meaty one.
That one's a little bit...

That one's a little bit charred. I'm
just getting to grips with the oven.

Yeah, well, the oven,
you're not going to blame the oven.

What's the meat on there? It is
Welsh Dragon. Welsh Dragon sausage.

OK, what have we got on the veggie?

We've got a Perl Wen cheese.

We are selling them at £8.50
without the upscale. £10 with pesto.

We've bought toppings
for 20 of each pizza.

That means you're only making
40 pizzas.

This place, FYI, gets packed.
The output's minimum.

You don't want to be sat here
twiddling your thumbs,

60 minutes in,
with no ingredients left.

Yes? Let's go. OK.

OK.

My big worry with the Red team
is the fact that they're only

calculating 40 pizzas.

So, half an hour in, they could be
closing up shop with nothing left,

which will be highly embarrassing
for them.

Not good for customers
and certainly not good for profit.

I think we should times it all
by 1.5.

1.5. Let's go. OK. 1.5.

So, what's the theme?

Meatless-based pizza.
OK, so meat-free? Yeah. OK.

The first one?

Goat's cheese,
red onion and sun dried tomato.

Ancl then the second is gorgonzola,
roquito peppers,

and we're finishing it with some
basil. So, crust, way too thick.

It reminds me of a sort of frozen
food pizza, doesn't it?

Yeah. OK, so that needs to be
really thin there,

so you can really get the flavour.

Price point, where are we going?

We're going about £8.

£8, meatless.

Yeah, it seems a little bit flat
in here,

or is it just me?

No, it's fine. It's fine?

This is the team that are united,
stand out for all the right reasons.

Yeah? Of course. Good luck.
Thank you. Thank you.

Do you want to try one
and we'll stretch it right out?

If we can get them thinner, it's
going to look bigger and more for

their money as well. Precisely.

The Yellow Team, they've gone
for the meatless pizza.

That's a bold move here.
Meatless on both?

I'm not too sure
that's going to work.

This is a profit challenge
and they don't know their market.

That's my worry.

Right, I'm going to do front
of house. You're going to make

the pizzas, Gary? Yeah. Kris,
you're going to be the turner.

As soon as they hit the oven,
they're my responsibility

until they hit the box. Yeah.

Blue team, flavours -
where are we going?

We have Milano salami
with cooked ham.

The other pizza is chicken
with mushroom and jalapenos.

Price-wise, what we thinking?
£10 for the pizza.

£10? Yes. Wow. OK.

So, you're the most expensive pizza
in the piazza. Volume-wise,

what are we thinking? A 90-minute
service for lunch.

It's going to be 100.
Yeah. 100 pizzas? Yeah.

OK, that's a lot.

OK. That's 50 every 45 minutes.

Yeah. Yeah? So, if you're going
to go that ambitious,

be careful your price point is
not too high.

Yeah. So, be smart.

Good luck. You're going to need it.

Thank you.
OK, let's adjust these prices. OK.

100 pizzas in 90 minutes.
That's a tall order.

Even the Pizza Boys would be far
stretched to go to those numbers.

My big worry is they're just going
to have lots of dough left.

10 quid a pizza and 100 pizzas
in 9O minutes,

it's not
the Guinness Book of Records.

We are sticking to our guns
on price, but psychologically,

we're going to change it from 10
to 9.99, just so it looks better

on the menu and hopefully sell some
more. Sounds good to me. All right.

When Gordon came along,
he sort of did say, "£10? Wow."

So, we've decided to change that
down to 9.99 to make it look

under a £10 mark.

So, hopefully if we sell enough at
that price, we should be all right.

Listen, are you both confident
what's on each pizza?

Uh... Yeah. You just don't want
to put the wrong thing

on the wrong pizza.

Give them some charm, right?

Communicate. When we're silent,
we're not on the same page.

And good luck, yes?

Oh, is this guests coming?

Getting a bit of the sweats.
Positive mental attitude.

You're not going to burn the pizza,
Kier.

I appreciate your confidence.

The guests are arriving. Big smiles.
Yes?

Everyone organised?

I'm going to put that over there,
yeah? I've got two, I've got two.

Hi, guys. How are you?

The piazza is now full
of hungry customers.

Hello. Hello, good afternoon!

The teams have 90 minutes to make
and sell as many pizzas as they can.

Good, that's our menu there, if you
want to have a little look at it?

Pizza, pizza! Do you want pizza?
Yeah.

Here we go, here we go! Come.

Can we get the veggie?
With pesto. With pesto? Yeah.

Woo! First one. Veggie, let's go!

"Greatest Of All Time."

Go on, then, we're going to try
the GOAT, please.

Thank you so much.
You've got a GOAT on.

Ah, the Greatest Of All Time, huh?

Do you fancy some Italian pizza?

On the Blue team,

there's an early flurry of orders
for their meaty pizzas.

Hi, guys. How are you? Can we have
two Classics, please?

Yeah, no worries. The Italian
Classic for me, please.

Yeah. With the additional Parmesan.
Sounds great.

Thank you. Four of each? Yep?
No worries.

And all with Parmesan. 81.88,
thank you.

Sorry to keep you waiting.

There's not enough space
on the thing.

Can we have one of each, please?
Yeah, of course. Parmesan on both.

No worries. We're looking
at about 25 to 30 minutes.

Oh, shoot. Sorry.
On the Polio, no peppers?

What? On the one that's in? Yeah...

Make me another Polio, please.
I'm going to make another one.

Extra cheese.
Extra cheese on the new one?

No Polio, extra cheese.

Craig's taking way too many orders.
The kitchen can't keep up.

That's 81.81.

That will deteriorate the standard.

Right now, the Blue team have got
a big old line, but if these wait

times get any longer, customers
will start looking elsewhere.

Right, how many orders have you got?
We've got quite a few now.

Yeah, we've got...
Don't back up the kitchen.

Just pace yourself. Of course.
Press pause for two minutes and let

these guys get up to speed.
Keep them here,

but just don't slam them.
Yeah, yeah, no worries.

Hiya, sorry to keep you waiting.
How are you? The Italian Classic,

please. Yeah, no worries.

Sorry. There's a little bit of
a wait at the minute.

There's a few orders at the moment.

Yep. Lovely.

Right. What are you working on
just now, guys? Gone for a GOAT here

cos we're a wee bit behind.

On the Yellow team...
Can I have a box, please?

...keeping an eye
on quality control...

Would you like some garlic clip
to go with it?

...Kris.

That one's good to go, Kris.

Yeah, mate, I've got my hands full.
OK. Right, these pizzas are two

different sizes, guys.

We need continuity in this product.
Yep.

Guys, turn around, both of you.
Look. Look at the size difference.

Big one. One wee one. Yeah?
That needs to be turned

a bit earlier next time. Yeah?
Talk to the team.

Don't just serve. OK, we know we can
get a little bit more rounder,

less oblong. The Yellow team,
they've got this big line,

but the three of them together,
they're not on the same page.

They seem upset with each other.

Listen, listen. These are the...
THEY TALK OVER EACH OTHER

These are the ones
that are coming up.

Once you've taken it,
take it out and sit it on when

you're doing it and then give me
the check, all right? Yeah.

They seem upset with each other
and that lack of teamwork -

well, it's showing in the standard
of their pizzas.

There's nothing fun going on
in the Yellow team.

Mate, you've got no flour
on the fucking thing.

Jesus. Start again. Bin it.
Get rid of it. Get rid of it.

Plenty of flour on everything.

I'm going to need to focus on this
cos I'm burning

this shit already.

Mind your backs.

In charge of the ovens
for the Red team...

Oh, that one's a bit caught. ..Kier.

Sorry, guys. I lost another pizza.
Getting rid of that.

You guys have been waiting ages.
We need another meat.

All right. It's gone in the bin
because it got burnt.

Kier, when you throw them away,
you need to tell Flo

because we have to get another one
making.

Yeah, the oven got a bit hot.
Sorry, guys. So, I need to restart?

No, we can't. We can't carry on
like that.

Where's number 16 gone?

I'm far behind. I really need help.

I know we're behind,
but we get more behind

when we rush and stuff fucks up,
all right?

The Red team, they're somewhat
disorganised, and whilst

it's good they've got
a heavy stream of customers,

if they don't sort their systems
out, they will start burning

through their profits.

Let's go. Reshape. Yep.

They're not going to burn in there,
are they?

They are if I don't watch them.

Her? Yeah?

Kier, you've got one in there!
We need that paddle back. It's fine!

I've got it. It looks good.

Uh, that whole oven's on fire.

Ooh. OK, definitely
supposed to do that.

There's a very fine line
between nicely charred and inedible.

OK. Right, this one's ready.

Yeah. They're all fucking good.
Yeah. Hey!

It's fine. It's fine.

You need to stop orders
for the meat.

We are running out of meat.
He keeps burning them.

OK. How long do you think,
if someone was to order now?

How many pizza? We have
a big order coming.

It's these ones... Count how many
pizza we have.

Oh-la-la-la-la-la!

We're midway through
the 90-minute service...

Sorry, guys. I was trying to do two

jobs at the same time.
Fuck's sake, man.

...and with all the teams
under pressure...

Hiya. How are we doing?

...I'm sending leuan and jez in to

stress test their businesses.

We'll have half and half.

But then we wanted
to try the pesto as well.

We've got pesto ready
served in pots. There we go.

That'll be fantastic.

Hebe will give you a shout
as soon as it's ready.

Right, we're running low on pesto,
too.

What do you think about
we brush the pizzas with pesto,

instead of put it in the pots?
Because we're running out.

Brush it. Brush it.

Right, I'm going to start brushing
the pesto instead of putting

it in pots.

Who had the half and half?

That's us. Fantastic. Enjoy!

Oh, lovely. Thank you very much.
No worries. Thank you.

Sorry. ls there any chance
we can get the pesto as well?

Yeah, I brushed it on the side.

We've changed to brush it now.

So, we've gone to there? Yeah.

So, there's pesto there.
And there's pesto there?

A very unusual way in my eyes
of pesto-ing a pizza.

Was it authentic enough
in terms of flavour?

I thought the flavours were lovely.
Distribution of ingredients,

he had four pieces of sausage.
I had one.

They might have been running low
in stock,

so we don't know
whether their ordering was spot-on.

That's poor planning
from the start, isn't it?

The pesto at 1.50, value for money?

We were promised a jar.

You couldn't see it directly
on the pizza, so we had to go back

and check with them. And it had been
brushed on the base,

which for £1.50,
I think you'd expect more than

a brush of pesto, I think.

Can we do the Parmesan,
but on half, so we get...

Of course you can. ..the contrast?
What's the wait time like?

At the moment, we are going
to look about 30 minutes or so.

OK. Yeah, 30-35 minutes, I think.
Yeah.

Guys, apologies about the wait.
We won't be long.

Yeah, we'll just keep going.
Thank you.

Pizza's ready, guys.
Thank you so much. Cheers.

Thank you. Thank you. No worries.

They've gone a little bit over
on the halves. Yep.

Did it feel authentic?
Especially with the ingredients.

Ham, chicken?

Yeah. They were very classic.

Do you know what?
He says classic, I say lazy.

Time wise, how quick was
the execution

for those? We were quoted 35 minutes
when we ordered.

35 minutes? 35 minutes.

Yeah, and we know the score, Gordon,
once you take the money,

that's a contract. That's a binding
contract between the customer

and you.
And you've got to deliver fast.

Right, what have you got in, guys?
Tell me.

There's a GOAT in at the moment.
I need another one, so I need two.

Then after that, I need another two.
Tell them it's going be a bit

longer than 10 to 15.
Yeah, that's fine, buddy.

Nobody's, like, acknowledged us yet
or said anything. Yeah.

Give me some tomato. Two are on
the one check. Listen.

Two are on the one check,
all right?

Hello. Can we get one pizza,

but half and half, please?

Yeah, sure. Thank you so much, guys.

Just give it a wee stretch.
Give it a wee stretch,

then you put it in. I'm going
to go ahead on the next one.

Oh, fuck.

Jesus Christ, man.

Hi, guys. That's you.

Have a good night.
Thank you so much. Cheers, guys.

Have a good one.

Using blue cheese, blue cheese is
a strong flavour.

Not everybody loves blue cheese
as well.

That stretch, though,
that I've got there,

that's not cheese.
That's dough. That's dough!

How was the pizza?
It was the worst pizza.

It was raw.

What I will say is there was
no chemistry.

They weren't really chatting
to each other,

and when they were,
it was a little bit short.

And we stood there for a good minute
before being acknowledged.

Tremendous feedback. Thank you
so much. Really appreciate it.

You're welcome.

Just final push.

Don't lose any consistency
on these final checks, all right?

I know I'm on your back about it.
Yeah.

Nothing with anchovies on
or anything?

We have no meat at this one. Sorry.

Oh, meatless. They're meatless.

Oh, that's no good!

Right, listen, there was
another check that went missing.

If the checks go missing,
that's money on the floor.

Yeah, I know, but it's not my fault
cos the checks were on there.

This is tiny, mate.

Doing my best. Yeah.

On a challenge
purely based on profit...

We've got 20 more to do.

Come on.

...and with the clock
counting down...

I don't think we should take
any more orders. No, we're not.

Cos we're going to start issuing
refunds.

...every last pizza counts.

Two Welsh Dragon sausage pizzas,
please. We're out of sausages.

Yeah. That's all right.
Thank you very much. No problem.

Just make it blurry,
so people can't read it.

We're going to have to remake
this one, right?

Take this. Put that one in the bin,
bin's open.

We need another veggie, Flo.

Number 33!

Your pizza is ready!

And if you don't come and eat it,
I'm going to eat it.

What a click!

Just get some in the oven.

They've got nothing in the oven at
the moment. Let's just keep going.

There's only two of us,
doing our best.

Just make like your life depends
on it. Yeah, literally.

I've been doing that
for the past hour and a half.

Time's up.

I'm so sorry.

We're going to have to refund you.

Apologies, guys. Sorry about that.

I'm starving!

Any tickets not completed
will end in refunds.

There you go.

It was gut-wrenching to hand over
the money back to the customer

in the end. It was the fact that
we had too many orders to deal with

and I think that's a good sign
for us.

Do you know how many pizzas it was?

I completely lost count. Loads.

That was chaotic. But we got there.

I think, you know, if we had
another two hours, I'd be dead

but we'd be excellent
at making pizzas.

If we've not won this,
I'm going to be surprised.

Who knows?

I'm buzzing. Super, super happy.

I think we kept it calm and cool
under the pressure,

and that we knocked out
a really good product.

So, I think that our profit
will be pretty high.

Dream team. Let's go. Let's go.

You left me hanging there, Kris.

Fucking better. Amazing.
It's either that or I punch you with

my tomato hand that I've got
going on here.

Tomorrow, they'll meet me
at the restaurant for the results.

How are you feeling, Kris?

Excited and nervous.

Can't wait to find out
what we've clone. Yeah.

Here we go again.

What's clone is clone.

It's all about the numbers.

I think we did pretty well.

Welcome back.

For this challenge,

you really needed to understand
your customer...

...keep an eye on your figures,

and, more importantly,
communicate as a team,

something every single one of you
should be doing

on a daily basis
in your own businesses.

Right.
Let's start with the Blue team.

Craig, Sam, Amy and Andy.

Meat Little Italy.

Interesting choice of name.

Were there any other potential
names?

Porkmeirion.

LAUGHTER

Porkmeirion?

Meat Little Italy is starting
to sound somewhat good now. Right.

Pretty simple name,

followed by some pretty simple
pizza toppings, too.

I gave you a plethora of incredible
ingredients, and you came

up with ham and salami,
and chicken and mushroom.

The profit was at the back
of the mind for this task,

just to make it basic and clean
and tasty.

Yellow team - Gary, Kris and Rachel.

Who was in charge of this team?

ME. Why?

I said last week that I would
step up and show my leadership,

so I thought I'd better stand by
my word. From the outside in,

it didn't feel like you were
all pulling in the same direction

from the start. Is that fair to say?

We were a bit fractured
at the start, but as soon

as the service kicked in, I think
we pulled our weight as good

as we could have.
You went for the veggie options.

The two pizzas you offered
were two strong cheeses.

Did it not cross your mind
that some of your customers may not

be into those strong cheeses?

We wanted to keep in mind what you
said about elevating it up

and doing something
slightly different,

so that was in the back of our mind.

Red team -

Kier, Naomi, Flo and Hebe.

You went down
the Welsh traditional route.

Whose idea was that?

I think we all...
Yeah, we all liked the idea.

20 minutes left,

you ran out of one of the most
successful pizzas.

Yeah, that was really unfortunate.

We looked at it from an opinion
point of view at the beginning

of how many times do we, as a team,
go for a veggie option

over the meat. And that's why
we thought about half and half.

And obviously we should have
pushed it more towards the meat.

When the pizza experts came in
to see your shack,

you offered them pesto in a pot,
but they came back

because they couldn't find the pot.

And you told them that,
"We brushed it."

The pesto was so popular
that we were running out.

You can't charge for something
that you're not giving.

You're just brushing the pizza
with a fucking paintbrush.

You just can't do that in business.
No.

Right, the results.

Based on your sales
and what your purchasing was,

I've had the figures calculated.

One team spent on ingredients
£146.16,

with sales of £524.76,

a net profit of £378.60.

An 87% margin.

That is phenomenal.

The winning team this week,

congratulations goes to...

...the Blue team.
SQUEALING

Sorry!

Congrats, all four of you.

I wasn't a big fan of the chicken
and the ham, but you knew

your market clearly.

And more importantly,
your sales were through the roof.

So, that leaves the Red
and the Yellow teams.

I'm going to go straight
to the worst performing team.

With an overall profit of £227.59...

...the losing team this week is...

...the Yellow team.

Red team, you had
an overall profit of £313.74,

JUST behind the winning team,
the Blue team.

Had you bought ingredients for
six more pizzas or sold the ones

that Kier burnt
and stuck in the bin,

you might have won this challenge.

So, Yellow team, you lost.

You three, I feel like
you didn't understand your market,

you did not get the tone right
before and in the middle of service,

and quality control was not there.

One of you will be leaving
this competition tonight.

I'll see you in the restaurant.

Thank you. Blue team, well done.
Thank you.

I'm very frustrated to be going in,

because I know
I don't deserve to be here.

I'm just a bit gutted.

I knew that with the volume
of sales that we did,

that we weren't going to win.

But I didn't think we were going
to lose, and I didn't think

that Gordon would be as disappointed
as he seemed.

So, I'm taking it a bit hard.

I worked my knuckles off,

working all the way through that,
and I think

that was shown. If it wasn't for me,
the rest of the challenge

would have fallen apart.

I absolutely should not be
the person leaving today.

Sit down, Gary, please.

Hello, Gordon.

Rachel, sit down.

Kris. OK.

Out of all three of you,
who was the most experienced

in executing pizzas? Kris.

That's a little bit stupid of you
to turn around and take

the reins because you are leading
the team down the wrong path,

and there was one guy in that team
that was more experienced than both

of you put together. I don't think
that I necessarily led us

down the wrong path.

I think all the decisions we made
were collective.

The team was led by Rachel.

She had the least experience
in that field.

You've successfully hosted many
pizza pop-ups with your brother.

This was yours to win.

Why let someone lead that team where
they were incapable of leading?

She just appointed herself.
After the conversation with you

last week, she had it in her head
that it was hers and hers alone,

and there was no wrestling away
from that.

Why didn't you draw on Kris
with a pizza background?

I tried to. I asked Kris.

He wasn't really stepping forward
to open his mouth.

It was like drawing blood
from a stone.

He could have driven that team
to victory and he refused to -

is that what you're saying?

Yeah, basically. He could have had
a bigger voice in that.

Let's talk
about the vegetarian pizzas.

That piazza was packed
with tourists,

and you go for two of the most
complex, strong, smelly cheeses

on a pizza. I know,
Gary pushed for the gorgonzola.

I pointed out that I thought
that it was too strong,

but I took his advice on board
because he's a chef.

In your mind, a vegetarian pizza,

what should be on that pizza?

Artichokes, aubergine.
Fucking vegetables. Yeah, exactly.

And we smeared it with cheese.

You totally misjudged
your customers.

It was a profit challenge.
That was it.

Profit. I hold my hands up
and say that it was mostly my fault

because... You don't strike me as
the kind of guy, that potentially

I'll go into business with,
that misses the fucking brief.

How could it go so wrong?

We had two strong cheeses,
so from that perspective

they completely misjudged.

Kris... They didn't even diversify
what the options were,

so if someone came in and didn't
like a strong cheese, there was no

option for them. You're sounding
like you weren't even there.

It was your area of expertise.

When the pizza experts came in,
they told me that they were ignored

for about three minutes
at the front of the queue.

You were way more concerned talking
to Kris and Gary, as opposed

to serving your customers.
That's an insult to any customer.

I must be completely on a different
planet, then, because when they came

I felt that I was personable,
that I've used my skills that I do

in my everyday business
and I think that I was considerate.

But maybe I'm wrong.

The pizzas leaving your shack,

inconsistent sizes,
undercooked in the centre.

Where was the quality control?

It was difficult for Gary to get the
consistency with the cloughs right.

I was putting the cheese on
while trying to spin the pizzas

at the same time, so I imagine
that part of that responsibility

lies on me. Rachel was finishing
them all off as well

because she wanted to be
head of quality control.

But you were cooking them.
Yeah, sure,

but I was also cooking and topping
and everything else as well

at the same time.
I was doing 75% of the tasks.

So, if you're operating two ovens,
what in the hell was Gary doing?

Just stretching the dough.

When the pizza experts came in,

they tried all the pizzas
from all three stalls.

They said that yours was the worst.
Oh.

It was undercooked, oddly-shaped,
and it looked horrendous.

I'm lost for words, young man.
Yeah, I'm lost for words as well.

Gordon, as a chef,
it's an absolute disgrace.

I said to them on many occasions,
"These pizzas are not the same,

"they're not the same."
What was their response?

They were telling me that they
thought that they were coming out

better each time. Wow.

You don't come across as a doormat.

I don't think you'd be where
you are today if you just allowed

yourself to roll over like
a fucking Labrador and get tickled.

If you've given up the fight,
then let me ask you this...

I'm not giving up the fight. Why
should you stay in this competition?

Why? Yeah, why? Because I know I
have the drive and determination

to win. I'm better than this,
Gordon,

and you'll notice that
in the next challenge.

Why should I keep you
in this competition?

I'm not going to throw anyone
under the bus.

But, truthfully, I find Kris
quite hard to work with.

I said that we should be doing two
pizzas at a time, keeping the ovens

full at all points.
Ancl he just kept saying no.

I might have overseen certain things

that I've made mistakes on, but
no-one's perfect and business isn't

a straight line.
Ancl I know in hindsight now

where the errors were made.

You're starting to give me
the impression

that you're just coasting.

Coasting? Yeah. Why didn't you fight
for that leadership

and run that shack? Well,
I did eventually. I ran the shack,

but the decisions that have already
been made prior to that,

that cost us the task.
That's as simple as it is.

Thanks, Kris.

Thank you, Rachel. Thank you.

Thank you, Gary.

Thanks, Gordon.

Fucking hell.

Right, Gary, Rachel and Kris,
thank you for that valuable time.

First of all, Gary, quality
control across that challenge

was so important.

Honestly, young man, at this stage
of the competition, I expected

more from you.

Rachel, I did ask you to step up,

but I don't think you utilised

the skill set that was
within your team.

And, Kris, you have
the most experience.

And quite frankly, I wasn't seeing
any of that across this challenge.

This has been a tough decision.

But the person I will not be
investing in...

...is Kris.

Take this experience
from this competition and learn.

Never sit back and watch something
heading for the rocks

that you could have changed
much earlier.

Yes, Gordon.
Thanks for the opportunity.

I'm sorry, Kris. We're done.

Good job. Thank you. Thank you.

Rachel and Gary were very close
to going home tonight,

but, for me, it was Kris

who had that wealth of knowledge
and should have been perfectly

placed to run this challenge,

and I can't go into business
with someone who sees a red flag

and does not react.

I wish Gordon all the best.

It's an opportunity lost
for him as well.

I don't think he's really got
the fair reflection of how hard

I've worked in these two weeks,
but I've got big plans.

You will see me again in the future.

You start doubting yourself
that you might not be as good

as you think.

But I'll continue to just keep
trying as hard as I can

and hopefully I'm in the winning
team next week.

It's good to have another chance
from Gordon.

I feel very grateful for it,
so I'm definitely not going to

end up in this position again.

Next time...

Oy, 0V!

I want to test your ability
to target completely

different markets.

Ooh! Oh, it's all gone wrong!

Can we move on? You're being rude.

They're cooking,
but in the wrong way.

You ready? Yep. Action.

THEY ARGUE
You can't handle taking criticism.

That's just turned my mouth
into a cat's arsehole.