All language subtitles for Top.of.the.Shop.with.Tom.Kerridge.S01E04.1080p.WEBRip.x264-CBFM

There's a food revolution going on
with more and more Brits

making delicious, handmade products
at home.

It's just that magic of flour
and water.

The chutney, yummylicious.

But going from kitchen table to
bona fide business is tough.

Starting a new business is the most
terrifying thing I've ever done.

I'm not breaking even
and I'm not making any profit.

So that's where this place comes in.

This is a working food shop
in the heart of the Yorkshire Dales.

Come and have a look in here.

Shopkeeper Chris offers cheese,
meats,

and other treats
in this idyllic setting.

You're never going to get this
in London.

But it's about to become a battle
ground for Britain's up and coming

artisan food producers.

Bring it on. Deep breaths.

Here they'll compete as they promote
and sell their tasty wares.

Hello. Hello. There's something
a bit different. Try this.

And test the market on some
straight talking, real customers.

Please help yourself, guys.

No. How did you find it?
Not feeling it. I don't like it.

Have a sniff of that. Whoa!
This is goat's cheese.

Oh, no.

To succeed... Down in one.

Yeah. Oh, wow. I've never tasted
anything like that before
in my life.

..they need the local community
to part with their money...

Thank you. Six bottles,
one customer.

..and they must impress two expert
judges -

founder of the School of Artisan
Food, Alison Swan Parente...

There are people out there in their
back yards and their kitchens,

they've got a real wish to create.

..and restaurateur Nisha Katona.

It is one thing to have
a really great product

but you need a
commercially viable business.

Across seven heats,

the judges will decide
which fledgling business

has the most potential.
In the shop...

What a nightmare. Cream's too thick.

Got an emergency.

..and in production at home...

Oh, my word.

Is that what you cook on? Yes.

..as they compete to win a place
in the grand final.

These three producers
have to impress

the Great British buying public,

as well as our judges if they are
to prove that they are best in shop.

In this heat, four cooking sauce
producers are testing out their
products

on the shoppers of Malhamdale,

as they fight to be named
best up and coming artisan.

Cooking sauces
are ultimately convenience foods,

prepared by somebody else
so you don't have to.

It's a crowded market
so competition is tough.

But with an original idea
and brilliant branding,

there's still cash to be made.

So the cooking sauce market -

it's a pretty hefty one,
worth well over £600 million a year.

How much of that
comes through your shop?

Not enough. Basically.

No, we do sell some sauces.

The fresh sauces especially,
it's that bit more homemade.

So the fact you put it into your
pan, add your ingredients,

it makes it feel like you've
actually cooked something yourself.

It tastes fresh.

All four sauce producers
have two days in the shop

to prove their small business
is best.

So far, so good.
No cows crossing the road.

And they've brought a friend
from home to help.

Morning. Come on in. I'm Tom.

Yes, I know.
I'm getting a massive hug.

And kiss. The Spanish way
has two kisses.

Hello. Take that off you?

Yeah, bit heavy. OK, don't worry.

I've got it, I've got it.

This is extra hot chilli sauce.

On a scale of one to ten,
this is an...

A seven or an eight.

Ten would be something
when you couldn't speak,
or you'd see strange things.

Sounds like a good Saturday night
out in Gloucester to me, that does.

First task - to come up with
an eye-catching stall.

Get a few chillies out
for decoration.

My writing is terrible.

Joe is playing up the fiery nature
of his chilli sauce.

I can only draw fish and rabbits.

That should bring them in.
OK, how much do I need on it?

That is a brave dip. You're
a big lad, you can take it.

I'm a big, brave boy.

Yeah. Do you need a...?

No, I'm all right, I'm OK.

I have to be honest with you,
I absolutely love chillies.

There's not much competition
from the other food producers.

Nobody's making anything in there
that's really like mine.

I call it paella in a bottle because
I'm a big fan of Sting.

Message In A Bottle. OK.

So I thought I want to send
a message

of everybody can cook a paella. OK.

I'd better stop talking

because that's what happens
when I go to festivals.

Everybody has set up already
and I'm still talking.

Really? No! You would think....
That actually happens?

Spanish-born Beatriz now lives and
makes her paella sauce in Wales.

That apron is amazing.

A Spanish Dragon, is it?

You know it's Welsh.
A Welsh dragon.

She has gone high to grab shoppers'
attention.

It is like a Christmas tree.

This looks amazing.

We worked really hard on that.

Height, lots of structure to it.

Yeah. I'm just really careful I
don't want to knock any of it over.

I know.

After setting out my stall I have
to say, without being too big head,

it looks the best
out of four of them.

Not forget I've got behind me my mum
and my grandma backing me

from somewhere up there.

What have we got?
It is an Indian curry base.

OK. No dairy, no wheat, no gluten,
no nuts.

Wow. So it's kind of like
a "free-from" sauce

that works with curry.
Well, that's amazing.

Kiran's jacked in
her corporate career

to make her healthy take
on curry sauce...

That looks fantastic.

It is a fresh base, so there's
no additives, no preservatives.

Refrigerated? Yes.

There's small chunks.

..which she's tempting customers
to try with naan and mini poppadoms.

Right then. We are set up?

We're waiting for our curry
to be warmed through.

So we can't sample anything yet?

Not yet. That's the only reason
I come over.

I'm pleased with the way
we've laid out the stall.

I just want the product to speak
for itself.

Here are my sauces.

Wow! When the kids are at school
during the day I cook, at night,

I do the crafting.
Put it all together.

It is my whole life, basically.
This is your life in that jar.

Which is why I am on the front.

Alice makes salted caramel sauce.

And it's a taste of home.

Where is the butter from?
The dairy just near where I live
in Northern Ireland.

Grass-fed cows.

Wet weather. That's exactly
what grass and cows need.

That's a good face.
He's got the eyes.

I have to walk away because
otherwise I would be eating

all of this.
I'm just going to walk away.

She is using sweet treats
to show off her sauce.

Let's try out the competition.

Is that too much? No.

Incredibly sweet. Yes.

I've got some competition.

I've noticed that one of the other
producers has a much higher stall to

catch your eye line as you come
into the shop,

but I think it's more
about the tasting.

Hello, Johnny. Hello, Pat.

How are you? All right, thanks.

See you this evening. OK.

OK then, you saucy lot.

The shop is now open.

Can I interest you in trying
some fresh Indian curry?

Doing a wee taster here today.

The judges are out to find
the most viable new business

so the marketing, as well as
the product itself, is crucial.

Oh, wonderful. Spain in a bottle.
So, are you from Spain?

I am indeed. Do you like spicy
things at all? Yeah.

Well, give it a go.

For these fledging businesses,

testing out a new market
will help them grow,

so the locals' views
will be important too.

A veritable cornucopia of food.

It is a hot chilli sauce

and it's also got some dried naga
peppers in it.

SHE COUGHS

That's really hot.
Yeah. Do you like it though?

My eyes are still watering.

What kind of curry do you
normally go for?

Medium. It's a little bit hotter
than that.

We've got extra hot chilli sauce.

Love it. Does that sell much
in your shop?

You either get people
who just will not touch it,

or you get people
who absolutely go mad for it.

Is it kicking in? Yeah.

A few people have been saying
that it's just way too hot for them

but it is called Howl At The Moon,
so the clue's in the name, really.

A chilli sauce like Joe's
needs to sell in volume,

because his margins
are relatively low.

A £2.80 bottle costs 60p
in ingredients alone,

including maple syrup and bourbon.

He makes it at home in Runcorn
while playing his beloved vinyl.

If I was going to describe it
I'd say hot like a ska tune,

and kicks like a mule.

Wow! Yes, that's spicy.

Language teacher Joe
now wants to grow this business.

I've entered the contest
to try and see whether this sauce

can kind of go to the next level.

I think I've got about £700
in my bank account,

so it's not a lot of money
for 18 months' work.

So I haven't lost money
but I haven't made a lot either.

To judge how well the sauce is made
and talk business,

Nisha visited Joe at home
a few days ago.

This is the original recipe,

which I've had sealed, written on
the back of an envelope.

How charming! I made about
three or four different types

and then that was
the one I thought, that's it.

That's how I want it to taste
every time.

Joe sells locally
and at chilli festivals,

keeping up with demand
on his domestic hob.

I can see a pan,
a chopping board and a knife.

Is that it? That and a blender.

If I've got a big chilli festival
coming up, I get the big pan out.

15 litres. Which is 73 bottles
exactly.

And how quickly are you getting
through those bottles?

I'm selling about 200 a month.

Joe starts by frying onion
with four varieties of chilli.

The Scotch Bonnet has got quite
a fruity tang.

Bullet chillies are kind of medium
or mild.

The Asian green chillies

are a little bit bitter

and, then, this is the naga chilli.

It's got an infamous
ten-minute long burn.

I'm chopping these relatively
roughly.

And you've not deseeded them?

No. That's where the heat is
and the flavour is.

Next, roasted garlic, tinned
tomatoes and vinegar are added,

plus that pricey maple syrup
and bourbon.

When you are at chilli festivals,
what's your demographic, Joe?

Because I play a lot of reggae
and two-tone stuff,

there is a lot of middle-aged guys
come up to check my records out.

But, fortunately, middle-aged guys
who like reggae also like hot sauce.

So with quite a niche product but
still the need to sell in volume,

Joe must market his sauce perfectly
to make his business viable.

Did you think about,
"If this is really hot,

"I'm going to really reduce
the reach of this sauce"?

Did you worry about that
commercially?

A little bit, but you've got to
make it kind of true to yourself

and this is the heat I like.

It is maybe a little bit limited
but, hopefully, not too limited.

After cooking down for one hour,
it is blended and bottled.

A well rounded chilli sauce

should strike the perfect balance
of heat and flavour.

I'm nervous, I've got to say.

If she says, "I can't take the
garlic, I can't taste the syrup,

"I can't taste the different
chillies," I will be pretty gutted.

It's fruity, immediately.

It's acidic.

It's sweet.
It's sharp, and there's heat.

It is a very hot chilli sauce.

Some people can be afraid
of chilli sauces

because it's seen
as a kind of niche market,

so the challenge for Joe
is how he's going to beckon people

in to taste it and fall in love
with it.

So far, there has not been much love
for it up in Yorkshire.

So, hopefully, you should be able to
taste other things in there,

as well as...
Once I've got over the heat.

But just when all feels lost...

We are visiting our son on the
weekend and he loves hot things.

A corner of the market offers
some hope.

Have you tried some of this? Yes.

Yeah, it's really hot.

It is really hot. It's good though.

He reckons his son might enjoy
a bottle of it.

Really? It's good present stuff.

Three or four people have said,
"I'll take this for my son."

And things like,
"Adam will like that."

I don't know who Adam is but
I'm happy that he likes chilli sauce

and he's got a bottle on the way.

But to start making a proper profit,
Joe must tempt more customers.

This is a hot stall, isn't it?

It is, it is spicy stuff.

I've made a couple of things
which use the sauce in them.

This is the mildest thing,
this is hummus.

This is salsa, kind of medium hot.

And then that's the sauce
on its own.

You've catered for every level of...

Well, I thought so. I think he's
been extremely clever in the way
that he's sampling it.

But, you know, one of the problems
that Joe faces in the marketplace

is that chilli sauce is seen
as this macho, muscle flexing,

terrifying thing.

He needs to tone that message down

because that will put
many people off.

This is my homemade
salted caramel sauce.

Would you like to try some curry,
guys?

No? Hello there, vicar. Good morning
to you. Nice to see you.

How are you?
Do you like saucy stuff?

Four different types here.

I don't know whether I dare tell you
this - I'm not a cook, you see?

My wife does it all.

So I've got to have some lessons.

I thought you were going to tell me
something saucy then. OK.

Well, this is my signature sauce.

Paella in a bottle.

Yeah, it's really nice, is that.

Oh, wow. We have a paella sauce.

I mean, I don't quite understand
what paella sauce is.

It makes you think of paella that
then been blended up into a sauce.

It's the base for your paella

and then you add the meats
of your choice.

That's really, really nice.
Absolutely delicious.

My strategy is, first, grab
as many customers as possible.

Do you like it?

Oh! La-la-la!

That's it. The whole point of
doing this tasting session

is that they try the paella sauce.

If they like it and they buy it,
that is brilliant.

Would you like to buy one today?

I'd have to speak to my good wife,
you see...

Well, you don't need to
tell her, you will impress her.

"I'll make dinner tonight."

How good is that?

I mean, you've really got the gift
of the gab, haven't you?

This looks like it should have
a picture of you on it,

like the Paul Newman stuff.

Beatriz has a good mark up
on her sauce.

Including packaging, each bottle
costs £2 while she charges £4.50.

But paella sauce
is an unknown market in the UK,

so if it doesn't sell,
margins don't matter.

She makes her Spanish sauce
from home in Wales.

Whenever I taste Spanish food
it's like a burst of sunshine.

It's so comforting.

It's almost like a cuddle.

She is a private tutor and
has high hopes for her sauce.

I'd love my sauces to be available
everywhere.

So if I could just have them
in other retail shops,

that would be a fantastic dream
come true.

To judge the whole set-up,
Alison visited Beatriz at home.

I think when you create something,
it's like a baby.

You don't want anyone
coming and telling you

your child is not really
that beautiful or not that clever.

Hello. Beatriz, I'm Alison. Nice
to meet you. Lovely to meet you.

The base of her paella sauce is made
with onion, garlic and tomatoes.

I miss the food I grew up with.

So this was actually written
by my mum.

And you can see...

..her little thoughts
as she is writing it.

Here she's saying, some kind of
fish, "Like your father likes it."

Yes. Yes.

Following her mum's recipe,
Beatriz uses wine,

saffron and chicken stock, before
adding her special ingredient.

Some people don't like olives
but I think paella without olives

doesn't taste the same.

These sauce is then blended
and cooled before bottling.

Paella for about four people.

Sometimes I say two hungry ones.

Beatriz has launched her sauce at
local markets

and while she has good margins,
she needs more people to try it.

I want to send a message
that people can make paella.

I want to make people realise

that it's not that difficult
with my sauce.

When cooked out with meat or veg
and rice,

the paella sauce should taste
of the Mediterranean -

sweet with tomatoes and fragrant.

Having someone watching you
making something can be quite...

..scary, but having a judge,
as well, makes it even more scary.

Alison is tasting the sauce neat,

the way Beatriz is sampling it
in the shop.

I'm getting a kind of back taste
from the olives

and the wine is definitely
dominating the flavour,

so you've get a rather acidic taste

but the thing is that it's very hard
to judge a sauce like this.

I think I really need to have it
with a paella.

I think Beatriz'
methods and processes

are genuinely very artisan

and the reason is that she has
got the culture from her mother.

But people don't know very much
about paella

and I think she's going to
have to overcome that obstacle.

If she's going to make money
by bringing paella to the masses,

she's got to start
by convincing Yorkshire.

Add my sauce, fill the bottle
three times with water.

All you need to do is fry 300g
of whatever you fancy.

The woman with paella sauce
is just wonderful.

I would have bought anything
from her, frankly.

But some sales
are harder than others.

I've just eaten. No?

Not tempting you. I am tempted
but we're going out tonight.

Tomorrow, lunch, dinner.

Yeah. So there you go.
You make paella tomorrow.

What's that?

The lady didn't buy that.

I just looked up
and it was sitting over there.

If anyone can make people understand
paella, it is Beatriz.

But I do hope people don't think
that a whole paella

is in that bottle.

Perhaps she ought to really say that
it is a paella base in a bottle.

The farm shop is at the heart
of village life in Malhamdale.

And, along with the tearoom,
it brings the community together.

Today, a couple of coaches
from the local junior rugby club

are in to buy the team dinner.

First to tackle them is Beatriz.

I don't put any additives
or any preservatives.

All natural ingredients.

We are just going to do a full
circle but it certainly seems...

We will come back to you.

Do you like chilli sauce?

We're shopping for the
junior rugby club.

The older lads
will like it as a bet, maybe,

because it's quite spicy.

We said we'd take something down
for the kids but I might take it
down for...

That might be better
for the coaches.

Nice conversion.

Time for Kiran to try and score.

We are trying to revamp the menu.

We just want to improve the food.

What do you think?
I think it's lovely.

So, £12, please.

You've bought this. It is a little
bit milder for the kids.

That's right, yeah. They like curry.

And a super hot one, that's for the
grown-ups, is it?

And you got to have a few pints
to wash it down after with,

is that what it is? Yeah, yeah.

Mind if I pop along
and have a taste?

We've had a word with the boys.
I'll see you later on, chaps.

No worries. Enjoy training.

I'll catch you at the end of it,
all right?

Already for the massages at the end,
yeah?

Do you want to try
some caramel sauce?

It goes with all sorts of desserts.

Sure, have some while you're here.

Salted caramel sauce.

It is very, very trendy
at the moment.

We have tried it before.

Didn't actually sell that well.

Really? So this will be quite
an interesting one.

It is sea-salted caramel sauce that
I make at home in Northern Ireland.

But Alice is playing on
her unique selling point -

her Northern Irish ingredients.

I'm from Northern Ireland.

Ballinderry Lower,
just outside Lisburn.

And I get the sea salt posted up
from this beach in County Mayo.

It's hand harvested by a family
that live there.

And talking about the provenance
seems to be working.

13.50 change, thank you very much.

Thanks very much.

Alice's quality ingredients work out
at around 60p per jar,

which she sells for £4,
a good mark-up.

But luxury products seen as treats

don't necessarily have
an everyday market.

She makes it from her own
country kitchen.

I love the fact that I have to
phone a lady

that lives beside the beach on the
west of Ireland to get the salt.

I love going to the farm to go and
get the double cream and the butter.

Thank you very much.
That's brilliant.

I'm very competitive.

The ambition now for this sauce

is for it to become recognised
as a great food product

from Northern Ireland.

Alison went to scrutinise
how it's made.

The quality of her ingredients,

that's probably going to be the
thing that makes it into a different

caramel sauce from all the different
caramel sauces that are out there.

Alice sells at local fairs

and thinks she could strike
commercial gold.

People love it whenever
they taste it.

I watch for the pupils to dilate.

And, as their pupils dilate,

the hand goes into the handbag
and the wallet comes out.

It starts with good salty yellow
Irish butter.

Do you know where this butter
comes from?

Yes. So, I've actually met the cows.

The quality of the ingredients
is absolutely crucial for me.

This is the double cream that I buy
from the farm

and the reason I use it
is that it has 53.7% fat.

That's quite fatty.
Which is very fatty.

Very unusual.
You can see the globules of fat.

She uses golden syrup
and brown sugar.

Two kinds of fat
and two kinds of sugar.

Yes. You don't want to know
the calories.

The most precise part of the process

is getting the mixture to exactly
111 degrees centigrade.

Has it ever actually boiled over?

Yes. Could the air have been
a bit blue that day?

Well, it was a very sticky Aga.

I bet it was.
And a very sticky floor.

Alice finally adds locally sourced
sea salt and vanilla extract.

Because it's got a very small amount
of ethanol in it,

the sauce becomes
extremely volcanic.

You are completely right.
How interesting.

And the ethanol is really just to
keep the vanilla in a stable state?
Yes.

Then it's cooled and poured
into jars.

How many jars can you make
in a batch?

That would make 50 larger jars
or 100 at half the size.

At fairs in Belfast,
nobody wants the bigger jar

because the ladies are frightened
of the calories.

At a country fair,
the bigger the better.

A good salted caramel sauce is a
perfect combination of bittersweet

toasted sugar and rich butteryness.

I'm not at all nervous about my
caramel sauce being judged

because I've made it so many times
and I know it tastes so good.

It's full of cream, it's full of
butter, it's got two types of sugar.

It really is the most extraordinary
mixture

and it's got an amazing aftertaste.

And that I think is the
combination of the salt
and the sugar.

She's very proud of the local
provenance of her ingredients

but it's an extremely rich sauce.

Two teaspoonfuls is probably
as much as anyone could take.

Despite her sauce being so sweet,

Alice has chosen to sample it
on mini meringues.

Feel free to drizzle it.

Let's try them.

It's very rich. It is indeed.

A bit sweeter than my palate,
I think.

It is sweet. It is a sweet sauce.

We tried the caramel sauce but
I don't have a sweet enough tooth

to appreciate it. No, I haven't
either. So we gave that a miss.

What she did was actually sample it
on meringue,

which was piling sweetness
on sweetness.

And also the texture
of the meringue,

which immediately dissolves,

coats the tongue, so you can't even
get the caramel penetrating through.

I make my own chicken stock,
everything in there,

and that's what gives
the nice authentic flavour.

It's a bourbon hot sauce
with four types of chilli.

Would you like to try some curry?

No, not at the moment.
Probably on the way back.

On the way back. OK.

Curry. Now, doesn't everybody
love curry?

If anything there's probably
too many different curry sauces.

You know, there's a lot
of competition in that market.

Would you like to try
some Indian curry?

Just had something sweet
so I'll have a look around...

You're going to come round? OK.

In the flooded curry sauce market,

it seems Kiran is struggling
to stand out.

Sales are a bit slow at the moment
in there.

I think I am a good saleswoman

but I just need to, maybe,
get a bit more aggressive, maybe.

Kiran's strategy
to build up business

is to keep her price
relatively low,

charging just £4 a tub, as she has
low production costs.

But she believes her sauce
fills a gap in the market.

It's dairy free, it's gluten-free,

it hasn't got loads of
nasty additives and preservatives.

Each batch is hand cooked by myself,
with love,

so it always tastes great.

After quitting her job,

she is now selling curry sauce to
friends and neighbours in Solihull.

I'd really love to win this contest.

My ambition is to make this
a real business,

where I'm supplying
people on a regular basis.

I think that's my dream.

To check out her business, Nisha
went to watch her working at home.

Hi.

Tell me about the demographic
of your customer base.

I've been really surprised.

It ranges from students
all the way to elderly people.

Kiran's purposely kept
her flavours simple,

starting with cumin and onion.

Are you wanting to get them
really brown,

or do you want them
to kind of almost broil?

I want to just saute them, really.

To create depth of flavour, onions
tend to be caramelised for longer.

So these onions,

you are expecting them to kind
of simmer along with the other
ingredients.

Yes. We're going to add the ginger,
garlic and chilli.

And I blend these.

Kiran then adds turmeric, tomatoes,
and water and leaves to reduce.

That's it. Simplicity that belies
her ambition.

Kiran, there are a lot of
curry sauces on the market.

Yes. What is it about yours
that is distinctive?

We don't have additives,
preservatives.

There is hidden health benefits.

The green chillies are naturally
high in vitamins C,

the cumin seeds aid digestion,
so, yeah,

it's a really healthy way of eating.

I would like to target
specialist food shops where people,

consumers are concerned
about what they're eating,

they want to know how it's cooked.

Once cooked down for an hour,
the reduction is blended.

Curry sauce should combine aromatic
flavours from the spice blend

with heat from the chilli
and sweetness from the onions.

She knows what something should
taste like and shouldn't taste like,

so, yeah, it's quite nerve-racking.

It doesn't blow my socks off.

It hasn't got the layers of flavour
that I was expecting.

It's got a good level of spice

but it's not as though somebody's
playing the piano on my tongue.

Kiran's process of making a curry
paste is entirely different to mine.

I would always caramelise my onions,

I would always have
more aromatic spice within it.

The Indian curry sauce market
is already very saturated

and so you have to be quite special

to raise your head
above the parapet.

But instead of concentrating
on her healthy brand message,

Kiran is lowering
her already low prices.

We've got one for £4 or two
for seven.

We've got an offer on -
one for four, or two for seven.

That's nice.

As sales grow,
so does her confidence.

I haven't got room on my bike
to take any more.

Put one of Beatriz's back
and take one of mine!

Ah!

You can't disappoint two women,
David, so you need to decide.

Story of my life!

Came out with the intention
of buying a bunch of carrots,

I bought two cartons of curry sauce.

I didn't finish up
buying the carrots anyway.

So that's my visit today.

Her special offer may be currying
favour, but she should be

prioritising her brand. Kiran
is selling a healthy product.

She has a very firm message -
one, that it is quick and easy,

one, that it is healthy. How does
she marry that on her stall?

Because I didn't see either of those
things, necessarily.

It's mid-afternoon...

Do you want two or one?
I'll take two of them.

..and Kiran's special offer
hasn't gone unnoticed.

Kiran... She is doing well.

She is doing well.
Are you going to do any offers?
It's your product, it's your stall.

CLATTERS

I dropped something.

Oh, my grandmother.

You can't drop grandmother!
She's telling me...

Do you know what it is? She's
telling you not to put an offer on.
She is telling me, "Do it!"

Two for eight.
Let's see what happens.

This promo pricing seems
to be catching.

Two for a fiver. Are you going
to put an offer on?

Sometimes I do three for £10.

Do you think it's worth trying? I
would just buy three anyway, so...

My God! There's loads of jars
coming out.

Special offer. Here we are,
ding, ding. Special offers.

I bought two jars of paella.

It was on offer. Because I've got
eight people coming in October

and I thought it would make a nice,
quite a nice dish.

Before the shop shuts
it's nail-biting time.

The judges want to test how well

each of them take
constructive criticism,

so are giving their views on
the products and the stalls.

Joe, I think you've been marketing
on chilli festivals,

which is quite macho.

You want people to buy it, then you
need to draw them into you and fear

is probably not the way to do that.

Hi, Beatriz.

The first thing I wanted to feed
back to you about was the taste.

OK. The olive and the wine
together...

OK. ..can be a tiny bit
overwhelming.

This isn't a sauce that is meant to
be eaten on its own, but of course,

the proof will be in the paella.

Another thing I think is that this
is called paella in a bottle,

and I wondered if some people
had thought,

"Is that the whole paella
in the bottle?"

That's a very good point.

Yeah.

Kiran. Hi, Nisha.
You took your mother's recipe,

you changed it a little bit, in
that she caramelised onions,

you bring them just past sweat,
really.

I wonder whether that just gives the
sauce is a touch of pungency that

your mother's might not have.

Looking at your stall, you need
to do some work with it, Kiran.

You know, you're saying two really
important things -

one, that it's really easy,
two, that it's healthy.

And it's, how do you marry
those two messages?

Hello, Alice.

I think that this might not be the
right way to give it out as a taster

because it's sweet on sweet. Yes.

I think the other thing
is that you are

very proud of being Northern Irish.

Now, I don't see that particularly
in your stand.

With a place in the final at stake,

which includes stocking
the shop for a month,

what changes they make tomorrow

could prove who is ready
to learn and grow

their business. I think Alison maybe
had in mind something very Irish.

I'm from Ireland.

It's not all shamrocks
and leprechauns.

The way I cook the onions,

I'm making sure I've got
a distinct flavour.

This is my curry base.

It's the way Kiran cooks it.

It's got its own special flavours.

I definitely think I had the lowest
sales so, yeah, that's not great.

I really badly would love to win.
Do you know, for me to come from

another country and
establish myself here,

it will be the cherry on the top.

See you in the morning.

Our food producers may have
a lot on their plates...

OK, let's keep your body position
low...

..but not as much as this lot
after rugby training.

Full-time on training.

These young players have been
scrumming down on some scran.

I'm just going to see
what they think of it.

On the post-match menu - meatballs
with Kiran's curry sauce.

How are we doing, chaps? Are we OK?

Yeah.

How was training? Good.

What do you normally get to eat
after training?

Sandwiches. Sandwiches. Sausage.
Cake and sausage?

What about what you've been eating
today?

Lovely. You thought it was lovely.

Nine out of ten. Ten out of ten.
Ten out of ten.

What about when opposing teams
come and they play,

would it be a nice thing
to give to them?

No! Keep it for ourselves.

Is it too good to give to the
opposition? Yeah, yeah.

All right, guys.
Has everyone enjoyed it?

ALL: Yeah!

That's a proper yes.

It's late and Beatriz still has to
decide how to change her label,

so she's asked for help from
a local graphic designer.

I do love the name
"Paella in a Bottle",

so how do we change that,
but it's still as catchy?

You want it to be snappy, but you
want to explain more what it is.

It's a very difficult one. Yeah.

It's day two in the battle
of the sauces.

The last chance to secure a place
in the final and win the title

of Best Up And Coming Artisan.

I'm feeling really positive
this morning.

I'm feeling great, I'm feeling
ready, I'm feeling passionate.

I've got a fire in my belly.

I'm ready to go.
We're going to nail it.

Day two has made me even more

competitive and I really
want to win today.

The competition is really strong,

but I'm going to come out fighting
and give it a bit of grr!

But before opening time,
they face another challenge.

Each food producer must showcase
their sauce in a dish for the shop

tearoom, with the sole purpose of
tempting diners to buy their product

from their stall on the way out.

It's a marketing ploy
Chris uses himself.

We've got the dishes going on
in the tearoom, going
on the specials board.

Depending how good those dishes are
could make a big difference in here.

The specials board always
works well.

First up are Kiran and Beatriz.

I'm singing. I always do, kind of...

I have Bollywood music on. Ooh!

This isn't a test of
their cooking skills,

it's to see how well they
show off their sauce.

It's almost like the headteacher
watching you, isn't it?

I'm really keen to see how the
lovely people of Yorkshire will take

to this dish. I'm really hoping
they enjoy it.

So, the cooking process of this
is extra slow stewing.

Does that alter the flavour at all?

Makes the chickpeas soak
in the flavour better, rather than

if we did it on a high heat, it
would just coat the chickpeas.

They wouldn't absorb the flavours.
OK.

So we will get a denser
flavour of the curry.

No prizes for guessing what Beatriz
is making to tempt customers to buy

her paella sauce.

But she is spicing it up a bit.

Traditionally, you wouldn't
put chorizo in a paella.

I know many Spaniards would be

looking at this and
thinking, "What?!"

Today is the moment of truth.

I think it's now make it
or break it.

They are going to be like,
"Wow! What is this? Flamenco!"

Unlike Kiran's stripped back
vegetable curry,

Beatriz's paella will be a chicken
and seafood fiesta.

How long will this take to cook?
Fry about a couple of minutes,

add the chorizo,
add a bit of the squid...

Do you mind to turn it up a bit,
in case...

Yes, chef. So the calamari is going
to go into this.

Yes. The rice, then the sauce.

No, the sauce, then the rice.

Because if you fry the rice first,
it makes it really heavy.

So very different to a risotto.

Yes. On track.

I'm doing the grain test.
Something my mum has taught me.

Get a grain of rice,

squeeze it between your fingers and
if you can still feel a kernel,

it's not cooked. If it goes all
the way through, it's cooked.

That's cooked.

The judges will decide how well the
sauce has been showcased and if they

think diners will go on
to buy it in the shop.

I'm thrilled to see this
presentation because it's
contemporary,

it's clean, its all of those things
she wants to say about her curry

sauce. And it's simple and healthy.

Actually, it's quite hot.
It's a really good home-style curry.

I wonder whether this depth of heat

is going to go down
well in the tearoom.

It's so pretty, I always think at
this point it's such a shame to sort
of break through

and serve it because it just looks
like a painting, almost.

We were worried, the concentrated
sauce did have those very acid notes

from the olives and wine. Let's see.

That's really very good.

That strong taste of wine and olives
has become much more blended into

the whole taste and the saffron is
shining through in this lovely

bright yellow bomba rice.

It's that that's going to make
people buy a bottle on the way out,

go home and recreate the excellence
of this. I agree.

Next to rise to the challenge
are Alice and Joe.

I think everyone is going to be
looking now.

I've managed to make a ball of dough
in the middle of my whisk.

How is that even possible?!

To showcase her caramel sauce,

Alice is making her take
on sticky toffee pudding.

My daughter makes this whenever
we have visitors coming,

so this is going to be a bit of a
challenge to make sure I can be

anywhere as good as my 11-year-old.

She's using her caramel sauce
to flavour a basic sponge mix.

Are you all right? Good, yes. Just
about to get this in the oven. OK.

But unusually, she isn't
using fruit.

You've not put dates in a sticky
toffee pudding? We have not put
dates in it.

It is our family recipe and we
don't like dried fruit.

I'm not going to argue with that.

Hoping to increase sales
of his hot chilli sauce,

Joe is showcasing the versatility
of his product in a spicy fried

vegetarian platter.

My first worry is nobody will order
it, but if there is a passing

vegetarian it will be all their
dreams come true.

A vegetarian dish.

Hot and spicy. Yes.

It's just what they want
in the Yorkshire Dales.

Well, you seem quite calm,
quite relaxed.

I've timed it at home,

but I absolutely destroyed
the kitchen in the process.

Right, OK. In that case I'm
going to get out the way and leave
you to destroy the kitchen.

OK, I think that's perfect.

A little bit more sauce
and then leave it to cool.

Here, you can clean up the end,
Joe, if you like.

Is this what your kids do?
"Take this and get out my way."

Alice serves her sticky toffee
pudding with a generous drizzle of

her salted caramel sauce.

Slightly jealous of that.

It's very nice.

It's not too heavy.

I'm definitely getting the sauce,
which is all-important.

Essentially it's a very good flavour
balance.

It is rather delicious.
There is plenty of sauce,

and that is something that will
allow people to taste it and wonder

whether they want to buy what
is in the shop out there.

They are looking pretty good.

They are all crispy.
They've got nobbles on.

With all his components ready, Joe
constructs his spicy veggie platter.

Jerk battered cauliflower, spicy
mango salsa, halloumi fries...

A slightly pretentious
Jenga chip tower.

Argh! They are really hot!

..and chickpea fritters, all
served with his sauce three ways -

one with mayo, one with butter
and one as it comes.

And I'm done.

I'm going to start with the
cauliflower hot wings into the wing
sauce.

They are lovely. They're spiced
beautifully, lots of flavour

in the batter, but most importantly
I'm getting that beautiful scotch
bonnet buttery taste from the sauce.

So, now I'm going to try
the pure sauce.

Do you know, I can't really
withstand very,

very hot sauce and I find this
perfectly delicious.

It's all about the flavour
and not about the heat,

and that is the message
he needs to drive home.

The judges have tasted them all,

but the real test will
be how many diners

buy each product after
eating the dish.

Morning, Muriel. Morning, Maureen.

OK? Fine, thanks. Good.

Brilliant day yesterday,

plenty of people in the shop
with loads of saucy sales.

Today is their last day.

Stuff on the specials board

and things hopefully will be flying
off their stalls.

So, time to open up.

Yeah! All right then,
let's crack on.

After yesterday's feedback,

it's the crucial moment when judges
will see any changes the food

producers have made and
how it may affect sales.

They are £4.50.

Or you can have two for £8.

Alice has tweaked how she is
sampling her salted caramel sauce,

following Alison's advice.

Well, kind of.

You're welcome to taste it with
either home-made meringue or a slice

of local Yorkshire apple.

Very nice, actually. You like that?
It is nice, the apple, with it.

You are trying hard not to double
dip, aren't you?

Yes. She decided to keep a tally
of which goes down best -

sharp apple or sweet meringue.

Mm! Lovely with apple.

Nice and fresh. Set each other
off, don't they?

How's it going? Good.

I can see Ireland here.

These are the very cows on the very
farm where I go to buy the double

cream and the butter. OK.

And we are offering everybody the
choice of meringue or apples.

Yeah. You've taken half the advice
and half not the advice.

I have indeed. Every customer that
has come up I have, for each sale,

I've noted what they wanted
to try it on. Yes.

So, when I first approached
the stand it conveyed some of the

information I was looking for, but
I thought actually her sampling

was rather misconceived.

Which sample wins
remains to be seen.

Across the shop, Kiran has added
new signage to her stall,

highlighting her healthy
brand message.

It is all gluten-free.

Is it? Free from wheat, free
from nuts, free from dairy.

Kiran, this is so different.

It is a festival of colour.

And this is the list
of how it's healthy. Yeah.

And quick and easy, from pan
to table in just 30 minutes.

What a lovely strapline.

People are actually stopping and
reading that, so it's really great.

I liked it, one, because it looked
great, but also that I could

actually see and taste all the
individual ingredients and flavours
and to create

that for yourself in the kitchen
is a lot of hard work.

It may be helping but after a slow
start yesterday,

she must keep selling.

There is a gentle warmth in that
one. I didn't want to scare anybody
too much with that.

So, to widen Joe's market Nisha
suggested he turned down the heat on

his stall. So he is taking
a more mellow approach.

Try it first and then see
if it's safe.

Really lovely. Oh, good.

I'm going to tone down the hot, hot,
hot. Maybe make it a bit
more welcoming and like,

"That sounds interesting," than,
"Too hot for me."

What I'm glad to see is that you
are now focusing on flavour.

Roast garlic... You know,
this will draw people into the fact

that what you actually
are brandishing is flavour. OK.

That's the challenge and
that's what you like. Grr!

Exactly! Grr!
Keep that up! Yeah.

All you need to do is give it one
stir and leave it like that for 15
or 20 minutes.

For Beatriz, a complete rethink
of her paella in a bottle branding.

Last night I thought, I'm going
to look at a few changes.

Obviously the labels because they
need to understand there is not a

whole paella in there,
it is just the sauce.

So her new labels
simply said "Paella Sauce",

which husband Paul is sticking
on bottles.

It has got a smoky flavour to it.

It's nice. I would like
to buy four of those.

Thank you very much.

As soon as I put the labels on,
I sold six bottles.

Six bottles, like that.

Very good, Paul.
Right, no pressure for me now.

Paul has got brownie points.
He's done very well selling.

It's something you have to
really listen, the feedback.

You had to let go a little bit,
take it on board and you've come
back and it has improved sales.

Well, obviously. Six of mine
are selling already. Fantastic.

Lunchtime. The shop tea room
is open.

No milk. Just black.

And with the specials dishes
on sale,

how many will drive diners to buy
their products in the shop?

Hello, there. We've got the sticky
toffee pudding, please.

Please, thank you. Fantastic.
And then the veggie platter as well.

Thank you.
You can all help me with this. Wow!

Joe's main course is proving
to be a scorcher.

Not necessarily in a good way.

Wow! Don't touch that one. Warn you.

Are you all right? It's very hot.

Not many takers for Kiran's curry,
but another dish is bringing in a

ray of sunshine. Could
I order a paella, please.

Certainly. I think I will
have two paella, please.

Fantastic. Thank you
very much. It's like being abroad.

It hasn't cost us the cost
of an airfare.

And for those wanting afters...

Two sticky toffee puddings, please.

..Alice's sticky toffee pudding
is hitting the sweet spot.

The cake element was delicious.

And the sauce went with
it particularly well.

It tasted very, very nice.

I have to say. Mind you,
I've got a very sweet tooth.

I'll probably buy some in the shop.

And sure enough, it's boosting
sales in the shop.

That's £4, please.

Thank you. Because I'm eating it,
I'll take it.

And Beatriz's paella
has also done the trick.

Have you tried the sample?

I had the meal.
You've had it in there?

Perfect. So you came in here,
had it of the specials board...

Bought the sauce. Bingo.

Bingo. That's it.

Job done. Change as well.
Change as well.

It's the final few
hours of selling in the shop.

What is it? Indian curry. Oh!

Still time to prove that they
are the best up and coming sauce

producer and win a place
in the final.

Feel free to try it with either
fresh Yorkshire apples, or

my homemade meringues. Joe's mellow
approach seems to be working.

This is delicious. Thank you.

I've got some tasting notes here.

I got some food matches
at the bottom.

Kiran's sales patter is improving
as much as her stall.

You can use it as a marinade on
white fish and have Indian style

fish and chips, which
is really nice actually.

This is lovely. Thank you.

Thank you very much. And Alice's
provenance push is paying off.

The response to the pictures has
been really interesting because some

people are really interested
to see where it is from.

But I want to know about
her taste tally.

Keeping a wee note here.

OK. And at the moment more people
want to taste it off an apple.

OK. But it is a Yorkshire apple.

That's what it is.
That might be helping.
Yorkshire apple in Yorkshire.

It is a local apple. After improved
focus on branding earlier on...

Hello, is that... Oh, yes.

Sorry!

..Beatriz herself is getting
sidetracked.

I mean, I miss the Spanish culture.
I think it's very, very relaxed.

The siesta, the food...

But I love Wales. Good.

Good.

I only know vamos! Vamos.

Rafael Nadal. Rafael Nadal.

Yes. So, when I first came
in 1992 I was just starting,

because I'm a scientist
I was doing my PhD..

Salamanca, it's a lovely city
near Madrid...

With minutes to go
before closing time,

there is an unexpected rush
of last-minute customers.

Has it got meat in it, has it?

No, no. You can add
anything you like.

For Joe it is a chance to broaden
his market. Give this a try.

It's got a bit of warmth in it

from the chilli sauce
but see what you think.

Yes, I like that.

Well, OK.

Take it up to the counter
and see what you think. Thank you

very much, my dear. Approach with
caution, though, it is pretty spicy.
Thanks very much for the sale.

I thought, "Oh, I quite like that."

I didn't know whether to or not
and then I thought, "Yes, I will."

And so I bought that.

And then I treated myself
to some shortbread.

I said, "Are you sure?"
And she went, "Yes." Well, OK.

I just hope she's not going to go
home and chuck it on her chips like
ketchup.

OK, then. You saucy lot.

That is it. The shop is now shut.

I've had quite a good day, so it's
just the anticipation now of who's
the winner.

Somebody paying money to buy
something you have made from a
family recipe

now hopefully we'll go for
many years to come is just crazy,
you know.

Alison and Nisha have judged how the
products are made and how well

they'd been promoted. Now Chris
will work out sales figures.

Quite a lot of units have been sold
here. Yeah, brilliant.

All this will help them decide
which are the most viable

businesses and who deserves
a place in the final with the
chance of winning the title.

OK, ladies. Four great products
out there on the shop floor.

There was a terrific range out there
and they all taste delicious.

Let's kick off with the
salt caramel sauce.

The customer feedback from that
was that it was just delicious.

It's sweet, salty,
it's so comforting.

I felt it was a tiny bit too sweet.

Meringue and salted caramel sauce
was a little bit too far.

What did you make of her dish on the
specials board in the tearoom?

I thought the sticky toffee pudding
was quite magnificent and most

importantly, I could taste that
salted caramel, so I'm rather hoping

that did lead to sales. People loved
it and bought more salt caramel on

the way out. Salted caramel
is bang on at the moment.

These are simple ingredients.
These are local ingredients.

All of it is immensely saleable.

Well, I know you guys will be
interested now in terms of sales,

she actually came third.

It is a surprise to me.

I think it is such a kind
of farm shop product.

I would have thought they would
have bought more of it.

OK. Joe's super hot chilli sauce.

What did we make of that, ladies?

I thought this sauce was very
delicious and very complex.

His biggest shackle is the fear
of chillies that most people have,

and that means his market
is very limited.

He did sell well, but people
were buying it as gifts.

Not many people were buying it
for themselves.

Sadly, that meant that he came
fourth in sales.

Tone it down, dwell on flavour.

He's just got to get really
clever with his marketing.

Kiran and her curry sauce.

It's an extremely popular market.

She had two messages that she
wanted to convey -

one, that this was quick and
easy, one, that this was healthy.

And I couldn't see really either
of those messages on the stall.

So you gave plenty of feedback.

I could not have asked for a more
radically different stall.

She had a special offer on
which meant that she drove her
sales forward.

And she set an example to all the
other stallholders who quickly

caught on. But they weren't quite
quick enough, because she was top
seller. Really? Good to hear.

Beatriz and her paella in a bottle.

You know, I've been raised on poor
Benidorm paellas all my life,

and this was such a pleasant
surprise.

But the label on the bottle really
was misleading.

She changed that label overnight
with great success.

And that paella was very, very good.

People also ordered it for lunch and
they loved it too because that led

to extra sales in the shop.

Selling paella as a sauce,
is that going to work?

A business is as scalable as
the market that demands it.

If anyone can make people understand
paella, it is Beatriz.

Well, paella sauce came
in very close second.

That is interesting.

OK, then, ladies. You really have
got a lot to think about.

It's really tight this week.

It is particularly tight this week.

With the judges views on the
products and the business, combined

with sales figures, they've come
to a decision.

Good luck. Cheers. Cheers.

To win and really be validated
that you're not, you know,

barking up the wrong tree, that
would be really, really important.

I am against some really good
competition, so fingers crossed.

I want this so badly, to
win this.

To go to the next stage
would be amazing.

It seems awful to say who I think
should win, that seems really

unfair, but obviously I'd love
my caramel sauce to get through

to the next round.

Well done, food producers.

Sales numbers are in.

But it's not just those figures that
the judges were looking for.

They were looking for the quality
of the product,

its viability as a business,
how it was produced,

promoted and also how it tasted.

So the winner and the food producer
of the sauce category and going

through to the final is...

..Beatriz. Oh, my God!

Well done!

Oh, my God!

Oh, guys. Thank you.

You are all winners. Beatriz's
paella sauce is a real winner

because it had the flavour,
it has the heritage...

People are really looking for new
dishes to make and I think that they

will use this sauce as the basis
to try something new.

Congratulations. Well done.

I'm over the moon.

I'm just beside myself.

Oh, gosh!

I want to scream in Spanish...

Of course, I'm a bit disappointed
that my caramel sauce didn't get

through to the final,
but I'm so happy for Beatriz.

She's got so much personality.
So good at selling.

And a good product. And something
that I haven't seen before.

I feel really confident coming
out of this today.

I've had some really positive
feedback, so it's really motivated
me to go and make a real go of it.

Next time... Burnt!

..four meat producers...
So this is beef?

It's beef, yeah.
..test out their products...

Shove it all in in one go, I think.
One go?! ..to try and win a place...

Have a sniff at that!
..in the grand final.

You will have to give me the recipe.

You'd have to pin me up
against the wall!