Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:02,040 --> 00:00:04,855
I'm back on the hunt for the UK's
next top food and drink entrepreneur,
2
00:00:04,880 --> 00:00:07,455
so I've hand-picked
12 amazing contenders,
3
00:00:07,480 --> 00:00:09,775
each with an incredible
up-and-coming business.
4
00:00:09,800 --> 00:00:14,015
I want to invest £150,000
of my own cash into one of them
5
00:00:14,040 --> 00:00:16,495
and catapult their business
to the next level,
6
00:00:16,520 --> 00:00:18,975
but I'm not giving
the money away easily.
7
00:00:19,000 --> 00:00:20,455
They'll need to earn it.
8
00:00:20,480 --> 00:00:23,255
SCREAMING
9
00:00:23,280 --> 00:00:25,455
That's not...how you do it.
10
00:00:25,480 --> 00:00:27,575
It's on fire. BLEEP!
11
00:00:27,600 --> 00:00:29,855
I'm setting my contenders a series
12
00:00:29,880 --> 00:00:31,855
of food-and-drink-related
challenges...
13
00:00:32,880 --> 00:00:34,535
Cooking, but in the wrong way.
14
00:00:37,120 --> 00:00:38,695
Stop now. Stop now.
You're being rude.
15
00:00:38,720 --> 00:00:41,095
...which will test them on
every element of the industry.
16
00:00:41,120 --> 00:00:42,295
Close up, please.
17
00:00:42,320 --> 00:00:44,935
Let's just all stop.
If anyone can't give me a standard,
18
00:00:44,960 --> 00:00:46,815
then please go home.
19
00:00:46,840 --> 00:00:48,975
Only one of them
will make the grade.
20
00:00:49,000 --> 00:00:51,295
Who will be my future food star?
21
00:00:54,760 --> 00:00:56,135
Previously...
22
00:00:56,160 --> 00:00:58,455
Anybody scared of heights?
Oh, my God!
23
00:00:58,480 --> 00:01:00,335
This week,
it's all about creativity,
24
00:01:00,360 --> 00:01:02,815
turning something humble
into something really special.
25
00:01:02,840 --> 00:01:04,815
Make your very own bottled sauce.
26
00:01:06,120 --> 00:01:09,295
Oh, no! Here we go.
Does anyone like hot sauce?
27
00:01:09,320 --> 00:01:12,095
The main thing is
the gold in the inside. Ah!
28
00:01:12,120 --> 00:01:14,495
Let's not have a tantrum.
Don't patronise me.
29
00:01:14,520 --> 00:01:16,855
I'm kicking myself
more than anyone else could.
30
00:01:16,880 --> 00:01:18,255
I'm letting my voice be heard,
31
00:01:18,280 --> 00:01:20,375
which can sometimes transpire
as being difficult.
32
00:01:20,400 --> 00:01:22,495
We spent
I don't know how long bickering.
33
00:01:22,520 --> 00:01:24,775
We wasted precious time
on that day two.
34
00:01:24,800 --> 00:01:26,095
There were too many mistakes
35
00:01:26,120 --> 00:01:28,295
for just one of you
to leave the competition this week.
36
00:01:28,320 --> 00:01:30,255
Rachel, Hebe, we're done.
37
00:01:31,320 --> 00:01:38,295
This program me contains
some strong language
38
00:01:42,000 --> 00:01:45,095
I can't believe how small
this group feels now.
39
00:01:45,120 --> 00:01:48,015
Did we think we were going to be
at week six or did we just hope it?
40
00:01:48,040 --> 00:01:51,055
Oh, I knew. I knew it.
You knew? I knew.
41
00:01:51,080 --> 00:01:53,095
It's the quarterfinals
of the competition,
42
00:01:53,120 --> 00:01:55,015
and I've asked the contenders
to meet me here
43
00:01:55,040 --> 00:01:57,655
at The Fish Society in Surrey.
44
00:01:57,680 --> 00:01:59,735
Oh, I smell the fish!
45
00:01:59,760 --> 00:02:04,175
Founded 25 years ago, it's the UK's
leading online fishmonger,
46
00:02:04,200 --> 00:02:07,695
supplying everything from crab
to caviar.
47
00:02:07,720 --> 00:02:11,055
This week is all about
the finer things in life,
48
00:02:11,080 --> 00:02:13,895
celebrating high-end ingredients
and hospitality,
49
00:02:13,920 --> 00:02:17,255
and, trust me, this is going to be
the hardest week to date.
50
00:02:18,480 --> 00:02:21,775
Ooh! There's a coche.
A cloche, coche?
51
00:02:21,800 --> 00:02:25,175
No, what is under that?
Fish? A big fish?
52
00:02:28,400 --> 00:02:30,455
Good morning. ALL: Good morning.
53
00:02:30,480 --> 00:02:34,015
I've brought you to the amazing
Fish Society here in Surrey
54
00:02:34,040 --> 00:02:36,575
because, this week,
it's all about quality.
55
00:02:37,720 --> 00:02:40,575
I want you all to tackle
one of the most expensive
56
00:02:40,600 --> 00:02:43,015
and delicious foods
you'll find on any menu.
57
00:02:47,040 --> 00:02:49,655
Ah! Lobster. There we go.
58
00:02:49,680 --> 00:02:51,655
Each of you will have
a fresh lobster
59
00:02:51,680 --> 00:02:53,975
that I want you to shell. Oh!
60
00:02:54,000 --> 00:02:56,615
You need to remove
all the meat intact
61
00:02:56,640 --> 00:03:02,015
because the more intact the meat,
the higher the price when it's sold.
62
00:03:02,040 --> 00:03:04,655
This thing costs around £30,
63
00:03:04,680 --> 00:03:08,375
but has a yield in a restaurant
of around four times that.
64
00:03:09,720 --> 00:03:11,135
Understood? ALL: Yeah.
65
00:03:11,160 --> 00:03:13,095
I'm going to give you all
ten minutes
66
00:03:13,120 --> 00:03:15,095
to de-shell your lobster.
67
00:03:15,120 --> 00:03:17,535
Now, the person
who impresses me the most
68
00:03:17,560 --> 00:03:21,135
will get a big advantage
in tomorrow's challenge.
69
00:03:21,160 --> 00:03:23,615
But, first, I'm going
to give you a masterclass.
70
00:03:23,640 --> 00:03:25,975
All of you, watch and learn.
71
00:03:33,240 --> 00:03:37,055
OK, we're going to snap off
the claws first.
72
00:03:37,080 --> 00:03:40,415
Hold firm the head
and twist that tail round
73
00:03:40,440 --> 00:03:42,015
and pull that out there.
74
00:03:42,040 --> 00:03:44,895
Two claws, tail and the head.
75
00:03:44,920 --> 00:03:47,335
Now, it's one of the most
expensive parts - the tail.
76
00:03:47,360 --> 00:03:50,455
Open up the tail. Grasp your cloth
cos it's still very hot,
77
00:03:50,480 --> 00:03:53,695
and just press gently, gently,
all the way down.
78
00:03:55,640 --> 00:04:00,655
Pull that shell back,
and that tail should just shake out.
79
00:04:00,680 --> 00:04:04,295
There you go.
Got a beautiful lobster tail.
80
00:04:04,320 --> 00:04:08,415
Now, for the claws,
separate the knuckles,
81
00:04:08,440 --> 00:04:10,135
pull off the little pincer,
82
00:04:10,160 --> 00:04:13,415
get your knife in and twist.
83
00:04:13,440 --> 00:04:15,015
Just twist and break.
84
00:04:15,040 --> 00:04:20,455
Very carefully, finger in,
and just...pull out.
85
00:04:20,480 --> 00:04:21,735
Wow.
86
00:04:21,760 --> 00:04:26,095
With the knuckles, slice up,
and then open it up.
87
00:04:26,120 --> 00:04:27,895
Come through.
88
00:04:27,920 --> 00:04:30,855
Push down with the scissors and then
pull that whole knuckle out.
89
00:04:30,880 --> 00:04:33,375
It's amazing how much meat
comes out there.
90
00:04:33,400 --> 00:04:34,935
Eight legs.
91
00:04:34,960 --> 00:04:38,695
The yield inside here
is extraordinary.
92
00:04:38,720 --> 00:04:42,335
Take your rolling pin
and very carefully squeeze!
93
00:04:42,360 --> 00:04:45,255
ALL: Ah! And squeeze!
94
00:04:45,280 --> 00:04:48,015
That is mad, isn't it?
95
00:04:48,040 --> 00:04:50,495
And now for the presentation.
96
00:04:50,520 --> 00:04:53,855
Claws - one on that side.
97
00:04:53,880 --> 00:04:57,015
The beautiful knuckles.
From there, the body.
98
00:04:57,040 --> 00:05:00,535
That just sits on there beautifully,
like that.
99
00:05:00,560 --> 00:05:05,255
Top legs - two, four, eight.
100
00:05:05,280 --> 00:05:07,015
Tuck that underneath,
101
00:05:07,040 --> 00:05:09,295
and there we go -
a beautiful lobster
102
00:05:09,320 --> 00:05:11,575
with two claws, two knuckles...
APPLAUSE
103
00:05:11,600 --> 00:05:15,735
...and eight legs, extracted...
In ten minutes.
104
00:05:15,760 --> 00:05:19,375
Seven and a half.
I'm giving you ten. Oh!
105
00:05:19,400 --> 00:05:23,175
Any questions? No. Right,
head to your benches. Good luck.
106
00:05:23,200 --> 00:05:27,975
Thank you. Let's go. That's mental!
That looks tough.
107
00:05:28,000 --> 00:05:29,895
Gordon's just literally
smashed a lobster up
108
00:05:29,920 --> 00:05:32,375
and made a lobster out of a lobster.
109
00:05:32,400 --> 00:05:35,935
And I have never chopped
a crustacean in my life.
110
00:05:35,960 --> 00:05:38,735
I've peeled a prawn
with a fork once.
111
00:05:38,760 --> 00:05:40,855
He makes it look so easy,
doesn't he? He does.
112
00:05:40,880 --> 00:05:42,655
He's just like,
"Knock that out there,
113
00:05:42,680 --> 00:05:43,975
"snip that, push that."
114
00:05:44,000 --> 00:05:47,015
So, you feel confident? Yeah.
It's not foreign to me.
115
00:05:47,040 --> 00:05:48,735
I've got a seafood boil company,
116
00:05:48,760 --> 00:05:51,895
so it is so important that I smash
this challenge out of the park.
117
00:05:54,520 --> 00:05:57,095
Praying to the lobster gods?
Mm-hm. I'll need it.
118
00:05:57,120 --> 00:06:00,455
It's a bit stingy, innit,
ten minutes for a whole lobster?
119
00:06:00,480 --> 00:06:03,255
Well, you know, it's just
another day at the office, isn't it?
120
00:06:08,800 --> 00:06:10,895
Let's go. When it's hot, let's go.
121
00:06:10,920 --> 00:06:13,615
Ten minutes. Good luck.
Your time starts now.
122
00:06:19,320 --> 00:06:20,615
Oh, fuck, it's hot!
123
00:06:22,360 --> 00:06:24,855
Once cracked,
they need to tackle the tail -
124
00:06:24,880 --> 00:06:27,015
the most expensive part
of the lobster.
125
00:06:27,040 --> 00:06:30,335
Ooh! Oh, God. Don't know
what that is. I think it's guts.
126
00:06:30,360 --> 00:06:32,175
This challenge
is all about celebrating
127
00:06:32,200 --> 00:06:34,855
the best ingredients
and following instructions.
128
00:06:34,880 --> 00:06:38,015
Oh, shit! Why is it stuck
to the shell?
129
00:06:38,040 --> 00:06:41,255
I'm looking for @ maximum yield
and a perfect extraction -
130
00:06:41,280 --> 00:06:43,095
no broken bits.
131
00:06:43,120 --> 00:06:45,935
Oh! It's a little bit hard.
132
00:06:45,960 --> 00:06:48,855
The better they do,
the more the lobster will sell for,
133
00:06:48,880 --> 00:06:50,775
and that ultimately means
more profit.
134
00:06:50,800 --> 00:06:53,495
Come on, Mr Lobster.
Get yourself out of here.
135
00:06:53,520 --> 00:06:56,455
Mine's glued. It is so much harder.
136
00:06:56,480 --> 00:06:58,735
Come out. Come out! That'll do.
137
00:06:58,760 --> 00:07:01,135
Two minutes gone.
You know what you're doing, Sam.
138
00:07:01,160 --> 00:07:03,175
Eight minutes to go. Come on.
139
00:07:03,200 --> 00:07:05,215
Next, the claws.
140
00:07:05,240 --> 00:07:09,455
To break through the tough shell
requires excellent knife skills.
141
00:07:09,480 --> 00:07:10,735
Ah!
142
00:07:10,760 --> 00:07:13,895
Oh, no! I broke my knife. Fuck!
143
00:07:16,000 --> 00:07:17,655
Thank you. Thank you.
144
00:07:19,760 --> 00:07:23,535
Are you actually taking the mick?
Has anyone got a claw out?
145
00:07:24,800 --> 00:07:28,575
SHE GASPS
Oh, Lord! The claw's falling apart.
146
00:07:30,880 --> 00:07:34,215
Bah! You OK? I broke it.
147
00:07:34,240 --> 00:07:37,495
Any meat wasted
is profit down the drain.
148
00:07:37,520 --> 00:07:41,295
Craig, how's it going, mate?
Really badly. Arrgh!
149
00:07:42,440 --> 00:07:44,535
SHE GIGGLES EXCITEDLY
150
00:07:46,720 --> 00:07:49,735
Just coming up to halfway. Shit!
151
00:07:49,760 --> 00:07:51,575
Then the knuckles.
152
00:07:51,600 --> 00:07:54,735
Most important part -
tail, claws, knuckles.
153
00:07:54,760 --> 00:07:56,855
Mine's, like, hench.
154
00:07:56,880 --> 00:08:00,615
Oh, no! Whoops!
Let's try another knuckle.
155
00:08:02,240 --> 00:08:03,335
Ooh!
156
00:08:04,840 --> 00:08:07,855
He made it look so easy. Oh!
157
00:08:10,040 --> 00:08:13,815
Three minutes to go. What?!
Come on, we've got this.
158
00:08:13,840 --> 00:08:17,935
And finally,
extract the eight delicate legs.
159
00:08:17,960 --> 00:08:20,655
Roll too hard
and the meat will be ruined.
160
00:08:20,680 --> 00:08:23,415
Yeah, boy! Out you come.
Out you come.
161
00:08:25,320 --> 00:08:27,095
Why are my hands shaking?
162
00:08:29,840 --> 00:08:33,255
Oh, lobster juice in my face!
Lovely!
163
00:08:33,280 --> 00:08:35,575
60 seconds to go. Good job. Come on.
164
00:08:38,000 --> 00:08:39,935
Right, at least he's got a head.
165
00:08:41,120 --> 00:08:44,735
Ten, nine, eight, seven,
166
00:08:44,760 --> 00:08:48,095
six, five, four,
167
00:08:48,120 --> 00:08:50,495
three, two, one.
168
00:08:50,520 --> 00:08:52,335
And stop. Hands in the air.
169
00:08:52,360 --> 00:08:54,615
SAM LAUGHS
170
00:08:54,640 --> 00:08:56,775
Sam, are you OK?
171
00:08:56,800 --> 00:08:59,775
Are you waving at me or are
your hands shaking? I don't know!
172
00:08:59,800 --> 00:09:01,975
Well done.
173
00:09:02,000 --> 00:09:03,575
Thank you.
174
00:09:03,600 --> 00:09:05,215
I would shake your hand, but...
175
00:09:06,760 --> 00:09:08,735
...I've got lobster all over it.
176
00:09:08,760 --> 00:09:10,215
I think I managed to get meat
177
00:09:10,240 --> 00:09:13,855
from every part of the lobster,
which is a plus,
178
00:09:13,880 --> 00:09:16,775
so, yeah, I'm pretty proud of myself
for the first time.
179
00:09:18,560 --> 00:09:20,255
It went so quick.
180
00:09:20,280 --> 00:09:22,015
I struggled with the knife
181
00:09:22,040 --> 00:09:24,975
and I'm not happy about my job,
to be honest. Not at all.
182
00:09:26,040 --> 00:09:28,015
My hands were shaking because
183
00:09:28,040 --> 00:09:30,135
I put a lot of pressure on myself
to really kill it,
184
00:09:30,160 --> 00:09:32,695
but I'm just hoping I've won that.
185
00:09:32,720 --> 00:09:34,335
I think it's quite close.
186
00:09:41,240 --> 00:09:43,055
I've assessed
the contenders' lobsters,
187
00:09:43,080 --> 00:09:46,295
and I've ranked them from
highest yield produced to lowest.
188
00:09:57,440 --> 00:09:58,655
Right...
189
00:10:01,160 --> 00:10:02,295
...results.
190
00:10:03,400 --> 00:10:05,575
So, let's go from the bottom
to the best.
191
00:10:08,120 --> 00:10:12,255
So, this one had some issues -
claws missing, obviously knuckles.
192
00:10:12,280 --> 00:10:14,255
There's one leg.
I think it's one leg.
193
00:10:14,280 --> 00:10:15,695
Either that or they sneezed.
194
00:10:15,720 --> 00:10:18,255
And it looks like
it was done with a hammer.
195
00:10:18,280 --> 00:10:20,175
This one belongs to...
196
00:10:20,200 --> 00:10:22,535
That's mine, yeah. ..Craig.
197
00:10:22,560 --> 00:10:25,735
In terms of business,
the worst yield. The worst.
198
00:10:27,040 --> 00:10:30,375
Moving along, no legs on this one.
Two claws, one broken.
199
00:10:30,400 --> 00:10:33,215
The head's been cracked, as well.
Flo. Yeah, I know.
200
00:10:33,240 --> 00:10:35,695
I thought you were going to shine
in this one. Me, too.
201
00:10:35,720 --> 00:10:37,975
Right, this one's missing the head.
202
00:10:38,000 --> 00:10:40,975
Presentation is key.
What happened to the head?
203
00:10:41,000 --> 00:10:44,175
Andy? I just ran out of time,
and I was just trying to focus on
204
00:10:44,200 --> 00:10:45,735
getting quality out of
what I did have,
205
00:10:45,760 --> 00:10:47,655
rather than force what I didn't.
206
00:10:47,680 --> 00:10:49,735
So, in third place...
207
00:10:51,480 --> 00:10:56,055
...two nice claws, knuckles,
beautifully presented, but six legs,
208
00:10:56,080 --> 00:11:00,095
Sam. It's the legs that let you down
because eight legs on that
209
00:11:00,120 --> 00:11:02,655
and I'm talking about
yield in business, OK?
210
00:11:02,680 --> 00:11:04,175
So, third place.
211
00:11:06,440 --> 00:11:10,215
Top two. This one -
eight legs, two knuckles,
212
00:11:10,240 --> 00:11:13,375
claws are out beautifully
and a really good yield.
213
00:11:13,400 --> 00:11:15,975
In first place,
congratulations goes to...
214
00:11:17,160 --> 00:11:18,935
...Amy. Well done.
215
00:11:18,960 --> 00:11:20,335
Really well done.
216
00:11:20,360 --> 00:11:22,815
Thanks. That is
a really strong effort.
217
00:11:22,840 --> 00:11:27,615
Kier, the claw let you down,
but strong yield again.
218
00:11:27,640 --> 00:11:29,855
Amy and Kier, in terms of business,
219
00:11:29,880 --> 00:11:34,215
we can sell all that
for £180 upwards.
220
00:11:34,240 --> 00:11:35,575
Well done.
221
00:11:35,600 --> 00:11:39,255
Now, if you thought
today was all about quality,
222
00:11:39,280 --> 00:11:42,775
wait till you see
what's just around the corner.
223
00:11:42,800 --> 00:11:45,575
Rest, please,
cos you're going to need it.
224
00:11:47,200 --> 00:11:49,975
Well, that went well. Well done.
Well done, well done, well done!
225
00:11:50,000 --> 00:11:51,695
Don't even know
why you're happy any more.
226
00:11:51,720 --> 00:11:53,455
You're getting so used to winning!
227
00:11:55,760 --> 00:11:58,135
I'm just chuffed. I gave it my best,
228
00:11:58,160 --> 00:11:59,495
and it worked.
229
00:12:00,680 --> 00:12:03,175
Good boy! Good boy!
230
00:12:03,200 --> 00:12:08,615
Yeah, ranked dead last again,
which is, yeah, a 100% record.
231
00:12:08,640 --> 00:12:10,215
But I've still got a chance.
232
00:12:10,240 --> 00:12:12,615
It's just making sure
I'm positive and keep going.
233
00:12:12,640 --> 00:12:14,855
I need to nail
the next challenge because
234
00:12:14,880 --> 00:12:16,775
there's absolutely no way
I want to leave
235
00:12:16,800 --> 00:12:19,295
now I'm so close to the final.
236
00:12:19,320 --> 00:12:20,855
Tomorrow, I will be better.
237
00:12:34,800 --> 00:12:38,295
Oh, is this us? Lucky Cat.
Who's feeling lucky?
238
00:12:38,320 --> 00:12:39,895
Ooh! Here we go.
239
00:12:41,200 --> 00:12:43,335
This week's all about
the finer things in life.
240
00:12:43,360 --> 00:12:46,335
Yesterday was all about
preparing quality ingredients.
241
00:12:46,360 --> 00:12:50,095
Today, I want the guys
to experience high-end hospitality,
242
00:12:50,120 --> 00:12:53,895
so I've arranged for them to eat at
one of my top London restaurants
243
00:12:53,920 --> 00:12:55,295
right here in Mayfair.
244
00:12:55,320 --> 00:12:59,295
I may be picking up the bill,
but that meal will come at a price.
245
00:13:01,360 --> 00:13:03,935
Afternoon, guys. Welcome.
Six of you? ALL: Yes.
246
00:13:03,960 --> 00:13:06,615
Follow me, please. I'll show you
to the table. Oh, my goodness!
247
00:13:06,640 --> 00:13:07,895
Been here before?
248
00:13:07,920 --> 00:13:10,135
Can't say I can afford it,
I'll be honest.
249
00:13:12,080 --> 00:13:16,495
Inspired by Tokyo's 1930s jazz bars
and Shanghai's drinking dens...
250
00:13:16,520 --> 00:13:17,695
Thank you.
251
00:13:17,720 --> 00:13:20,015
...| opened my Mayfair restaurant
hoping to bring back
252
00:13:20,040 --> 00:13:21,415
some of the culinary wonder
253
00:13:21,440 --> 00:13:24,015
from my trips to
Southeast Asia and Japan.
254
00:13:24,040 --> 00:13:26,055
So, we've got some snacks
to start with,
255
00:13:26,080 --> 00:13:28,375
our pea guac with some rice crackers
on the side.
256
00:13:28,400 --> 00:13:30,455
Oh, my days! Wow.
For today, we'll be serving
257
00:13:30,480 --> 00:13:32,895
a selection of
three different bento boxes,
258
00:13:32,920 --> 00:13:36,415
which you can choose between a fish,
a meat or a veggie one.
259
00:13:36,440 --> 00:13:38,135
At the heart of
the lunchtime menu...
260
00:13:38,160 --> 00:13:40,655
We got a shiitake on, yeah?
..bento boxes.
261
00:13:40,680 --> 00:13:42,735
Compact and creative,
262
00:13:42,760 --> 00:13:44,935
these all-in-one
Japanese-style lunch boxes
263
00:13:44,960 --> 00:13:47,695
contain several portions
of a balanced meal.
264
00:13:47,720 --> 00:13:49,855
Can I have the fish bento, please?
Sure you can.
265
00:13:49,880 --> 00:13:53,575
May I have the same?
And the meat for me, please.
266
00:13:53,600 --> 00:13:55,855
Chefs, check on.
Three meat, three fish.
267
00:13:55,880 --> 00:13:57,455
Once an order's placed,
268
00:13:57,480 --> 00:14:00,375
the food needs to be on the pass
within ten minutes,
269
00:14:00,400 --> 00:14:02,735
meaning my restaurant team
of top chefs
270
00:14:02,760 --> 00:14:05,615
have to work in perfect unison
to create the boxes.
271
00:14:06,840 --> 00:14:09,655
Hey, guys, are we hungry? ALL: Yes!
272
00:14:09,680 --> 00:14:12,455
Oh, my days! That smell! What?!
273
00:14:12,480 --> 00:14:14,375
From the fish option, you've got
274
00:14:14,400 --> 00:14:16,375
some king prawn skewers
with yuzu kosho.
275
00:14:16,400 --> 00:14:18,175
We then move into
salt-and-pepper squid,
276
00:14:18,200 --> 00:14:19,415
courgette tempura,
277
00:14:19,440 --> 00:14:21,535
wakame seaweed salad,
some steamed rice.
278
00:14:21,560 --> 00:14:23,415
On the meat option,
we've got fried chicken,
279
00:14:23,440 --> 00:14:26,135
pork belly skewers
glazed with honey soy sauce,
280
00:14:26,160 --> 00:14:28,455
some steamed edamame,
seaweed salad again.
281
00:14:28,480 --> 00:14:31,735
Enjoy. Buon appetito.
Thank you so much. Prego.
282
00:14:31,760 --> 00:14:33,895
I'll swap you a chicken
for a squid, yeah? Go on, then.
283
00:14:33,920 --> 00:14:36,415
Mm! Those prawns are really good.
284
00:14:36,440 --> 00:14:39,655
Beautifully seasoned.
Oh, my gosh! This is insane!
285
00:14:39,680 --> 00:14:42,615
Whenever we get nice stuff
like this, I'm like,
286
00:14:42,640 --> 00:14:46,615
"What's the catch?
What is he about to do?"
287
00:14:46,640 --> 00:14:50,175
The Last Supper. Gordon is coming.
288
00:14:53,920 --> 00:14:55,415
Good morning.
289
00:14:55,440 --> 00:14:58,255
Hello. How was lunch?
Absolutely beautiful.
290
00:14:58,280 --> 00:15:01,015
Unreal. Yeah. Excellent,
291
00:15:01,040 --> 00:15:02,855
because, for your next challenge,
292
00:15:02,880 --> 00:15:07,135
I want to see all of you
running a lunch service here -
293
00:15:07,160 --> 00:15:10,175
three in the kitchen
and three in the dining room,
294
00:15:10,200 --> 00:15:12,615
one big, dynamic team.
295
00:15:12,640 --> 00:15:15,575
Amy, as you impressed me the most
in yesterday's challenge,
296
00:15:15,600 --> 00:15:18,295
you get to decide who goes where -
297
00:15:18,320 --> 00:15:21,855
who's running front of house
and who's running the kitchen.
298
00:15:21,880 --> 00:15:24,015
Allocate the roles wisely.
299
00:15:24,040 --> 00:15:25,855
Lunchtime diners want
to come in and out.
300
00:15:25,880 --> 00:15:29,095
They haven't got three hours.
It needs to be efficient.
301
00:15:29,120 --> 00:15:30,215
Understood?
302
00:15:31,800 --> 00:15:35,655
This is my restaurant,
so my reputation is on the line.
303
00:15:35,680 --> 00:15:38,295
Good luck. Let's get started.
Thank you. Thanks, Gordon.
304
00:15:38,320 --> 00:15:40,495
Oh, my gosh, Amy! Pressure on you.
305
00:15:41,840 --> 00:15:43,775
Now, I'm setting
this challenge because
306
00:15:43,800 --> 00:15:46,495
I want to see if
they can work together as a team,
307
00:15:46,520 --> 00:15:48,375
especially when
the stakes are this high.
308
00:15:48,400 --> 00:15:51,335
It is my name above the door and,
as always, in my restaurants,
309
00:15:51,360 --> 00:15:54,255
I expect nothing but the very best.
310
00:15:54,280 --> 00:15:56,375
I think I'm going
to run the kitchen.
311
00:15:56,400 --> 00:15:59,095
It's your chance to shine,
so go for it.
312
00:15:59,120 --> 00:16:01,775
Do you feel confident
in the kitchen, Kier? Yeah.
313
00:16:01,800 --> 00:16:03,575
Flo, kitchen. Of course.
314
00:16:03,600 --> 00:16:06,575
So, we're going to go
kitchen - me, Flo, Kier.
315
00:16:06,600 --> 00:16:09,775
Front of house,
we've got Sam, Andy, Craig.
316
00:16:09,800 --> 00:16:12,055
I'm happy to run front of house.
317
00:16:12,080 --> 00:16:13,815
You want to maitre d'? Yeah.
318
00:16:13,840 --> 00:16:16,415
I will throw my hat into the pot.
To what? To run it?
319
00:16:16,440 --> 00:16:18,655
My job is front of house, isn't it?
320
00:16:18,680 --> 00:16:21,215
But the thing is, like, when
you're running the front of house,
321
00:16:21,240 --> 00:16:23,575
you have to make sure
that it runs like clockwork.
322
00:16:23,600 --> 00:16:27,895
I'm putting myself out there
this week. This is my thing.
323
00:16:30,880 --> 00:16:32,295
I'm going to go with Craig
324
00:16:32,320 --> 00:16:34,735
only because
that's what Craig does every day.
325
00:16:34,760 --> 00:16:37,975
I'm happy to do it. Yeah?
Yes, that's fine.
326
00:16:38,000 --> 00:16:39,695
I'm happy to be wherever.
327
00:16:40,800 --> 00:16:44,455
I haven't known Craig
to successfully lead any challenges
328
00:16:44,480 --> 00:16:46,695
during this whole experience,
329
00:16:46,720 --> 00:16:50,295
but let's just hope that
Craig is up for the challenge.
330
00:16:51,720 --> 00:16:54,415
There is no easy role.
There's nowhere to hide.
331
00:16:54,440 --> 00:16:57,015
There's six people.
Oh, God! Now I feel nervous.
332
00:16:57,040 --> 00:16:59,255
And I'm going to run
Gordon Ramsay's kitchen.
333
00:16:59,280 --> 00:17:01,495
LAUGHTER AND CHEERING
334
00:17:01,520 --> 00:17:03,855
One team, one dream!
335
00:17:03,880 --> 00:17:05,415
This is make or break today.
336
00:17:05,440 --> 00:17:08,415
If I cock this up, then I'm going.
337
00:17:13,280 --> 00:17:15,375
With only a few hours
until this restaurant
338
00:17:15,400 --> 00:17:19,495
is packed with expectant guests...
These are the aprons.
339
00:17:19,520 --> 00:17:21,855
...the contenders have
a lot to learn.
340
00:17:21,880 --> 00:17:26,055
Is yours the wrong way round?
Yeah. Spot who works in a pub.
341
00:17:27,160 --> 00:17:28,615
Are we ready for this?
342
00:17:28,640 --> 00:17:31,055
Showing them the run of service...
Think so.
343
00:17:31,080 --> 00:17:33,535
...my director of restaurants, Mario.
344
00:17:33,560 --> 00:17:36,015
So, who's going to be the maitre d'?
345
00:17:36,040 --> 00:17:40,015
That's me, yeah. The fun part.
CRAIG CHUCKLES
346
00:17:40,040 --> 00:17:43,535
And in the kitchen... Hello.
CONTESTANTS: Hello. Welcome.
347
00:17:43,560 --> 00:17:45,455
...group executive chef Jocky.
348
00:17:45,480 --> 00:17:48,615
Got your aprons?
All the gear, no idea.
349
00:17:48,640 --> 00:17:49,815
Have I mentioned that
350
00:17:49,840 --> 00:17:52,455
I've never worked in
a professional kitchen before?
351
00:17:54,240 --> 00:17:58,575
Right, so any of you have
any experience in hospitality?
352
00:17:58,600 --> 00:18:00,335
I've got a couple of pubs.
353
00:18:00,360 --> 00:18:03,175
OK. I deal with the public, so...
Great.
354
00:18:03,200 --> 00:18:07,855
So, today, we have 35 guests
coming through the doors.
355
00:18:07,880 --> 00:18:10,255
The room is going to be split
in three sections.
356
00:18:10,280 --> 00:18:12,695
You are the maitre d'
and you will decide where they go.
357
00:18:12,720 --> 00:18:15,335
Yeah. The maitre d' will always
welcome them at the door
358
00:18:15,360 --> 00:18:18,655
when the guests arrive, and then sit
the guests down at the table. Yeah.
359
00:18:18,680 --> 00:18:22,015
And very important that
you take the order
360
00:18:22,040 --> 00:18:24,255
as per the timing
that they sit down.
361
00:18:24,280 --> 00:18:26,135
It's very crucial that table four
362
00:18:26,160 --> 00:18:28,015
doesn't get the food
before table five.
363
00:18:28,040 --> 00:18:30,415
Obviously, when I'm spreading
the customers out into...
364
00:18:30,440 --> 00:18:33,175
Guests, please. Guests.
They're guests in our house.
365
00:18:33,200 --> 00:18:35,215
Remember, you work for
Gordon Ramsay,
366
00:18:35,240 --> 00:18:38,055
one of the most powerful people
in the hospitality industry,
367
00:18:38,080 --> 00:18:41,295
so it's important that
we have that standard. Yeah.
368
00:18:41,320 --> 00:18:43,895
I run pubs for guys
that have just finished work,
369
00:18:43,920 --> 00:18:45,255
guys that want a pint.
370
00:18:45,280 --> 00:18:48,935
It's not high-end at all,
but it's go-hard-or-go-home today.
371
00:18:48,960 --> 00:18:50,375
Yeah.
372
00:18:50,400 --> 00:18:52,695
When you're getting the drinks,
at the same time,
373
00:18:52,720 --> 00:18:54,815
you will be getting some snacks
for the table,
374
00:18:54,840 --> 00:18:56,775
so you don't waste time
going back and forth.
375
00:18:56,800 --> 00:18:58,375
Time is very crucial for you guys
376
00:18:58,400 --> 00:19:01,295
and you have to always be
on the floor with your guests.
377
00:19:02,480 --> 00:19:04,335
The first section
I'm going to show you
378
00:19:04,360 --> 00:19:05,855
is the rob at a and the grill.
379
00:19:05,880 --> 00:19:08,695
Back in the kitchen,
a crash course on the food stations
380
00:19:08,720 --> 00:19:10,655
from exec chef Jocky.
381
00:19:10,680 --> 00:19:11,975
As soon as a check comes on,
382
00:19:12,000 --> 00:19:13,855
it needs to be gone
within ten minutes.
383
00:19:13,880 --> 00:19:17,775
Prawn - skewer on.
Pork skewer - shit take mushroom on.
384
00:19:17,800 --> 00:19:19,495
This is, like,
a four-, five-minute cook.
385
00:19:19,520 --> 00:19:22,775
This will go up to the pass.
Everything goes into the middle.
386
00:19:22,800 --> 00:19:24,695
Next up will be the wok station.
387
00:19:24,720 --> 00:19:28,415
A little bit of oil, salt.
Bok choy goes in.
388
00:19:28,440 --> 00:19:32,015
Meanwhile, this is for the edamame.
Boiling water.
389
00:19:32,040 --> 00:19:33,535
It's quite overwhelming.
390
00:19:33,560 --> 00:19:37,695
There's an extremely large amount
of stuff to remember.
391
00:19:37,720 --> 00:19:40,375
You drain it, and that'll go
to the chef on the pass.
392
00:19:40,400 --> 00:19:43,415
I'd be lying if I said
that I wasn't anxious.
393
00:19:43,440 --> 00:19:46,015
All right? So, next up,
tempura section.
394
00:19:46,040 --> 00:19:50,375
Open vats of oil. Do not be sticking
your hand in the oil, all right?
395
00:19:50,400 --> 00:19:52,655
Squid into the basket.
396
00:19:52,680 --> 00:19:55,415
So, the aubergine goes into
the tempura batter.
397
00:19:55,440 --> 00:19:57,495
About five minutes,
it takes to cook.
398
00:19:57,520 --> 00:20:00,255
So, you just have to kind of guess
what five minutes is.
399
00:20:00,280 --> 00:20:02,975
You've got a watch. That is true.
400
00:20:03,000 --> 00:20:06,495
This is a very super fast service.
You'll communicate with each other
401
00:20:06,520 --> 00:20:08,735
and work together
to deliver the box.
402
00:20:08,760 --> 00:20:11,655
I'm not sure I'm confident
for the challenge today because
403
00:20:11,680 --> 00:20:14,255
we need to keep communicating
between each other
404
00:20:14,280 --> 00:20:16,455
without shouting to each other.
405
00:20:16,480 --> 00:20:18,215
That will be a challenge.
406
00:20:18,240 --> 00:20:20,895
You work as a team.
This is the whole thing about this.
407
00:20:20,920 --> 00:20:23,815
To be successful in this challenge,
jump in, get involved.
408
00:20:23,840 --> 00:20:27,735
That's what we're doing every day.
It's about supporting each other.
409
00:20:27,760 --> 00:20:30,575
So, this is where we're going
to be welcoming the guests.
410
00:20:30,600 --> 00:20:32,535
The maitre d' is going
to be standing here,
411
00:20:32,560 --> 00:20:34,015
and when the guests are coming,
412
00:20:34,040 --> 00:20:37,255
"Good afternoon. Welcome to
Lucky Cat. Come through."
413
00:20:37,280 --> 00:20:41,455
So, table one, table two,
table three behind us,
414
00:20:41,480 --> 00:20:44,255
and then table four. We have
to memorise these table numbers,
415
00:20:44,280 --> 00:20:45,495
do we? That's right.
416
00:20:47,320 --> 00:20:50,975
What table number was that again?
Six. Sev... Ah, six.
417
00:20:51,000 --> 00:20:53,655
You don't want to get the wrong food
to the wrong table number.
418
00:20:53,680 --> 00:20:55,335
We're laughing about it now,
419
00:20:55,360 --> 00:20:58,895
but it's not going to be a joke
when you're in the service. Yeah.
420
00:20:58,920 --> 00:21:02,655
Right, now it's a case of
building the bento box.
421
00:21:02,680 --> 00:21:03,895
This is the pass.
422
00:21:03,920 --> 00:21:05,455
It's about listening to one voice,
423
00:21:05,480 --> 00:21:08,335
and that one voice is the person
who's on the pass.
424
00:21:08,360 --> 00:21:09,855
We have rice,
425
00:21:09,880 --> 00:21:12,935
the pickles, the seaweed
and cucumber salad.
426
00:21:12,960 --> 00:21:16,415
Skewers - always top right.
All the boxes are looking the same.
427
00:21:16,440 --> 00:21:18,215
The only way it's not going
to be a success
428
00:21:18,240 --> 00:21:19,815
is if you haven't got
good leadership.
429
00:21:19,840 --> 00:21:22,975
Who's going to do what section?
I'm gravitating towards the grill.
430
00:21:23,000 --> 00:21:27,095
That's fine, but please make sure
everything's cooked, yeah?
431
00:21:27,120 --> 00:21:30,055
So, fryers. Fryers for me? Yeah.
432
00:21:30,080 --> 00:21:32,415
And if I get slammed,
then just jump over
433
00:21:32,440 --> 00:21:34,895
and maybe help with the bok choy.
434
00:21:34,920 --> 00:21:36,375
I'm running the pass,
435
00:21:36,400 --> 00:21:38,055
so that's communicating
with everybody
436
00:21:38,080 --> 00:21:39,935
and putting all the dishes together.
437
00:21:39,960 --> 00:21:43,215
I've put myself in the firing line
and it's sink or swim.
438
00:21:43,240 --> 00:21:44,735
What could possibly go wrong?
439
00:21:47,000 --> 00:21:49,215
With less than an hour
until the doors open
440
00:21:49,240 --> 00:21:51,375
and my reputation on the line,
441
00:21:51,400 --> 00:21:53,815
I'm paying the contenders
another surprise visit
442
00:21:53,840 --> 00:21:55,575
for a trial run before service.
443
00:21:55,600 --> 00:21:57,935
Gordon's here. Oh, shit!
444
00:21:57,960 --> 00:21:59,935
We're OK. We're OK.
445
00:22:01,320 --> 00:22:03,975
May I have a look at the menus
super quick, yes?
446
00:22:04,000 --> 00:22:05,815
Sam, what are the snacks, please?
447
00:22:05,840 --> 00:22:07,535
Erm, the snacks.
448
00:22:07,560 --> 00:22:12,615
So, we have a pea guacamole and...
449
00:22:12,640 --> 00:22:17,335
Oh, God! I didn't write it down.
A pea guacamole with cucumber
450
00:22:17,360 --> 00:22:19,335
and smashed cucumber...
OK, stop, stop, stop.
451
00:22:19,360 --> 00:22:21,895
You guys need to learn this.
You've only got two things on there.
452
00:22:23,280 --> 00:22:25,495
Let's have one meat, one vegetarian
453
00:22:25,520 --> 00:22:28,415
and one fish bento box, please,
with the snacks.
454
00:22:28,440 --> 00:22:32,975
Thank you. Craig... Yeah? ..how can
Sam not know about the snacks?
455
00:22:33,000 --> 00:22:34,615
Yeah, she should.
456
00:22:34,640 --> 00:22:37,015
Crackers and pea guacamole.
457
00:22:37,040 --> 00:22:38,895
This is for Gordon.
458
00:22:38,920 --> 00:22:42,255
Check on - one meat,
one veg, one fish.
459
00:22:42,280 --> 00:22:43,775
You've got ten minutes.
460
00:22:43,800 --> 00:22:45,895
Craig, can you turn around,
tuck your shirt in?
461
00:22:45,920 --> 00:22:48,615
It's all hanging out at the back.
Yeah, yeah. Sorry. Thank you.
462
00:22:48,640 --> 00:22:50,615
I've seen better service
down the Golden Egg
463
00:22:50,640 --> 00:22:51,815
down the Old Kent Road.
464
00:22:54,040 --> 00:22:56,535
I think all three of us need to
relax a bit, you know what I mean?
465
00:22:56,560 --> 00:22:58,335
Just taking the pressure
off ourselves.
466
00:22:58,360 --> 00:23:00,415
Just going to top his water up.
Yeah, yeah.
467
00:23:00,440 --> 00:23:03,335
Have you got your skewers on, Kier?
I had to take this out.
468
00:23:03,360 --> 00:23:07,055
That's going to wait.
Please put them on now.
469
00:23:07,080 --> 00:23:09,535
Get your edamame down.
Are you OK, Flo?
470
00:23:09,560 --> 00:23:12,175
So, you've got flour,
then batter for your courgette.
471
00:23:12,200 --> 00:23:14,855
I'm not sure about the flour,
but let's see.
472
00:23:14,880 --> 00:23:17,255
Have you got your bok choy in?
No, I haven't yet.
473
00:23:17,280 --> 00:23:19,135
We need to be thinking.
Get your meat on,
474
00:23:19,160 --> 00:23:22,615
then move on to your edamame
and your bok choy. Yeah.
475
00:23:22,640 --> 00:23:25,375
Craig, one thing you should know
about the guests here is
476
00:23:25,400 --> 00:23:27,815
they're in and they're out,
so be efficient.
477
00:23:27,840 --> 00:23:30,215
Sam, what are the snacks, please?
478
00:23:30,240 --> 00:23:33,535
Pea guacamole with rice...with
rice cake...crackers.
479
00:23:33,560 --> 00:23:35,495
Sorry. And, erm...
480
00:23:39,200 --> 00:23:41,935
Go back to the kitchen. Oh, God!
481
00:23:41,960 --> 00:23:43,615
Oh, my Lord.
482
00:23:43,640 --> 00:23:46,455
Kier, my squid cooked
really quickly.
483
00:23:46,480 --> 00:23:47,655
Are you ready or not yet?
484
00:23:47,680 --> 00:23:50,535
Erm, just got to make sure
I don't burn this meat.
485
00:23:50,560 --> 00:23:54,095
Courgette for the fish. Salt.
Don't worry about the... Salt.
486
00:23:54,120 --> 00:23:56,135
Ow! Salt. Yeah, yeah,
we're all good.
487
00:23:56,160 --> 00:23:58,215
I'm done with the fish.
How long, Kier?
488
00:23:58,240 --> 00:24:00,815
I'm nearly there. There's the meat.
489
00:24:00,840 --> 00:24:05,055
Service, please.
One meat, one fish, one vegetable.
490
00:24:10,160 --> 00:24:13,935
In the fish bento,
we have yuzu-glazed prawns
491
00:24:13,960 --> 00:24:16,775
with tempura, erm, courgettes,
492
00:24:16,800 --> 00:24:21,055
seaweed salad, rice and, erm,
salt-and-pepper squid.
493
00:24:21,080 --> 00:24:22,895
Nice explanation.
Just need to be quicker.
494
00:24:22,920 --> 00:24:24,255
OK. I need you to be more fluid.
495
00:24:24,280 --> 00:24:27,095
Thank you. Is everything OK
with your meal?
496
00:24:27,120 --> 00:24:28,375
I haven't tried it yet.
497
00:24:28,400 --> 00:24:30,455
It'd be nice if you let me have
a little bite to eat,
498
00:24:30,480 --> 00:24:33,815
and then I'U0 let you know.
Thank you. Thank you. Sorry.
499
00:24:38,000 --> 00:24:39,175
First time in a restaurant,
500
00:24:39,200 --> 00:24:40,855
Gordon Ramsay's just
eating your food.
501
00:24:40,880 --> 00:24:42,255
No biggie. No biggie.
502
00:24:44,400 --> 00:24:45,415
Shit!
503
00:24:47,440 --> 00:24:49,455
Is everything OK with your meal?
504
00:24:49,480 --> 00:24:51,135
Would you mind just
taking that one back?
505
00:24:51,160 --> 00:24:53,735
There's no seasoning on the squid
whatsoever. It's just bland.
506
00:24:53,760 --> 00:24:56,415
Sure. Thank you. Oh, no! He's not
sending something back, is he?
507
00:24:56,440 --> 00:24:59,735
What is he sending back?
The squid - he said it's bland.
508
00:24:59,760 --> 00:25:01,895
Yeah? We can try
and reseason the batter.
509
00:25:01,920 --> 00:25:05,015
More salt? Salt and pepper.
Can we change the batter?
510
00:25:05,040 --> 00:25:07,335
Do you want me
to recook anything of that?
511
00:25:07,360 --> 00:25:10,375
It should be OK.
Close the bento to keep it hot.
512
00:25:10,400 --> 00:25:12,695
This is exactly
what they need to avoid.
513
00:25:12,720 --> 00:25:15,815
Every returned box not only affects
the customer experience,
514
00:25:15,840 --> 00:25:17,655
but also has huge cost implications.
515
00:25:17,680 --> 00:25:20,855
It's crispier.
Definitely crispier. Service!
516
00:25:23,920 --> 00:25:27,015
Right. Erm...
517
00:25:27,040 --> 00:25:29,455
Just so I'm clear,
the box went back to the kitchen,
518
00:25:29,480 --> 00:25:32,295
and they redid the squid,
and everything else is the same?
519
00:25:32,320 --> 00:25:35,255
When we send something back
to the kitchen, what do we do?
520
00:25:35,280 --> 00:25:37,455
The whole thing would get redone.
The whole thing.
521
00:25:37,480 --> 00:25:39,375
That is basic - very basic.
522
00:25:41,320 --> 00:25:44,615
If somebody complains about
one sector of that box,
523
00:25:44,640 --> 00:25:47,095
the whole lot needs to get redone.
524
00:25:47,120 --> 00:25:50,015
OK? We're in Mayfair,
not a camping site.
525
00:25:50,040 --> 00:25:52,295
Yeah. Yeah? Standards, OK?
526
00:25:52,320 --> 00:25:54,255
I know we can be a lot better.
527
00:25:54,280 --> 00:25:57,535
My restaurant.
Your quarterfinal. Own it.
528
00:25:58,680 --> 00:26:00,695
Good luck. ALL: Thank you.
529
00:26:00,720 --> 00:26:02,735
Oh, I feel like I want to cry.
530
00:26:02,760 --> 00:26:04,895
GORDON SIGHS
Hey, we ordered the snacks.
531
00:26:04,920 --> 00:26:06,455
No snacks. Fuck me!
532
00:26:06,480 --> 00:26:08,255
Let's go. Let's go. Let's go.
We got this.
533
00:26:08,280 --> 00:26:10,895
I think people are feeling
the pressure. Final six.
534
00:26:10,920 --> 00:26:12,135
No-one can really hide.
535
00:26:12,160 --> 00:26:14,855
But I just think this is still
way too early for me to go home,
536
00:26:14,880 --> 00:26:16,495
and I would hate
to go home on something
537
00:26:16,520 --> 00:26:17,855
that's not in my back garden.
538
00:26:17,880 --> 00:26:20,655
Just positive. It's fine.
We are here. We are a team.
539
00:26:22,960 --> 00:26:27,895
I am treating every single bento box
like it's a bento box for Gordon,
540
00:26:27,920 --> 00:26:30,775
without missing anything off
or falling behind on timings
541
00:26:30,800 --> 00:26:33,255
and making sure that
everyone's doing it in the kitchen.
542
00:26:33,280 --> 00:26:36,655
Ah! I think I've just realised
what's about to happen.
543
00:26:39,880 --> 00:26:41,495
I don't have any concerns.
544
00:26:41,520 --> 00:26:44,095
No, no, no. It'll go well.
It'll go well.
545
00:26:44,120 --> 00:26:47,095
It'll go well. Yes, it will go well.
546
00:26:47,120 --> 00:26:51,175
So, smashed cucumber.
Pea guac with rice crackers. OK.
547
00:26:51,200 --> 00:26:53,895
Not the best start.
Slightly all over the place.
548
00:26:53,920 --> 00:26:56,775
That's just with one customer
sat in the dining room.
549
00:26:56,800 --> 00:26:59,095
Can you imagine
when there's 30 in there?
550
00:26:59,120 --> 00:27:01,095
Right now, I'm not feeling too good.
551
00:27:07,600 --> 00:27:09,535
With the start of
the lunchtime service
552
00:27:09,560 --> 00:27:12,615
only minutes away, I hope the teams
have taken on my feedback.
553
00:27:12,640 --> 00:27:14,695
Guys, you've checked
all your fridges, yeah?
554
00:27:14,720 --> 00:27:16,455
The only way
they're going to succeed
555
00:27:16,480 --> 00:27:18,935
in this quarterfinal challenge
is if they communicate...
556
00:27:18,960 --> 00:27:21,495
Four, five, six, nine and seven.
557
00:27:21,520 --> 00:27:22,855
...and keep calm.
558
00:27:25,640 --> 00:27:30,095
1pm, and the guests are starting
to arrive for lunch.
559
00:27:30,120 --> 00:27:33,695
So, you've got two woks,
you've got enough clean water.
560
00:27:33,720 --> 00:27:36,455
Can you tie me up a bit tighter?
561
00:27:36,480 --> 00:27:37,935
It's a 90-minute service
562
00:27:37,960 --> 00:27:40,655
and I expect every guest
to leave the restaurant
563
00:27:40,680 --> 00:27:43,015
with the same
high-end dining experience,
564
00:27:43,040 --> 00:27:45,215
as well as a swift
and delicious meal.
565
00:27:45,240 --> 00:27:46,535
Be yourself, girl.
566
00:27:46,560 --> 00:27:49,255
That's how you smash it -
just being yourself, innit? Yeah.
567
00:27:49,280 --> 00:27:50,615
Be myself.
568
00:27:52,360 --> 00:27:54,295
With my expert team and I
keeping an eye
569
00:27:54,320 --> 00:27:56,295
on the contenders' performance,
570
00:27:56,320 --> 00:28:00,535
it's time to see who shines
under this added level of pressure.
571
00:28:00,560 --> 00:28:03,335
Hi, guys. How are you?
Welcome to the Lucky Cat.
572
00:28:03,360 --> 00:28:04,935
Nice to meet you. I'm Craig.
573
00:28:04,960 --> 00:28:07,055
Follow me through
and I'll show you where to sit.
574
00:28:07,080 --> 00:28:09,055
You can sit at table 12.
Everyone looks nice.
575
00:28:09,080 --> 00:28:10,495
Enjoying the weather? Thank you.
576
00:28:10,520 --> 00:28:13,655
You'll be looked after by Sam today,
so take care.
577
00:28:13,680 --> 00:28:16,535
AMY: We've got guests coming in,
so look alive.
578
00:28:16,560 --> 00:28:19,295
Would you like to wait there, guys,
and I'll be with you in a second?
579
00:28:19,320 --> 00:28:21,735
I'll take you to your seats.
How are you? You all right? Yeah.
580
00:28:21,760 --> 00:28:24,615
Enjoying the weather? My name's Sam
and I'll be your server today.
581
00:28:24,640 --> 00:28:26,135
Do you know what
you'd like to drink?
582
00:28:26,160 --> 00:28:28,295
I'll leave you with Andy.
Thank you, Andy.
583
00:28:28,320 --> 00:28:30,855
My name's Andy. Like Craig said,
welcome to Lucky Cat.
584
00:28:30,880 --> 00:28:33,575
For drinks, what would you like?
we'll have white wine.
585
00:28:33,600 --> 00:28:35,575
Everyone with a white wine,
right? OK.
586
00:28:35,600 --> 00:28:37,255
With the restaurant filling up...
587
00:28:37,280 --> 00:28:38,815
Enjoying the weather, then?
588
00:28:38,840 --> 00:28:40,895
...and the welcome snacks
finally served...
589
00:28:40,920 --> 00:28:44,615
We have some pea guac
and some smashed cucumber.
590
00:28:44,640 --> 00:28:46,335
That's my favourite.
591
00:28:46,360 --> 00:28:48,295
Have you looked through
the menu at all?
592
00:28:48,320 --> 00:28:50,095
I'll go for the meat, please.
593
00:28:50,120 --> 00:28:52,175
Three fish and a meat, yeah.
594
00:28:52,200 --> 00:28:55,175
...Craig wastes no time
taking orders to the pass...
595
00:28:55,200 --> 00:28:58,935
Guys, check. Right,
three fish, one meat.
596
00:28:58,960 --> 00:29:02,535
...but, for Mario,
standards are already falling short.
597
00:29:02,560 --> 00:29:05,855
We just started the service
and Craig's already messed it up.
598
00:29:05,880 --> 00:29:08,615
You look after the tables
on the order of sitting down,
599
00:29:08,640 --> 00:29:10,455
so the first seated
gets served first.
600
00:29:10,480 --> 00:29:12,055
He's taken an order
from other tables,
601
00:29:12,080 --> 00:29:14,095
rather than taking the order
from the first table,
602
00:29:14,120 --> 00:29:15,455
so they're already behind.
603
00:29:15,480 --> 00:29:17,615
Not a great start.
604
00:29:17,640 --> 00:29:21,455
What? Six skewers, yeah?
Yeah, will do.
605
00:29:21,480 --> 00:29:24,655
Rock that edamame, as well.
Just one portion of edamame.
606
00:29:24,680 --> 00:29:28,175
We need three minutes for the meat,
so, wait, wait. Yeah.
607
00:29:28,200 --> 00:29:30,975
My name"s Sam.
I'll be your host today.
608
00:29:31,000 --> 00:29:33,855
And it's not long before the
problems from their practice run...
609
00:29:33,880 --> 00:29:38,455
So, on the menu today, we have
a meat bento, fish and, erm...
610
00:29:40,600 --> 00:29:42,375
...veg. ..crop up again.
611
00:29:42,400 --> 00:29:45,255
How did I forget that veg? Oh, boy!
612
00:29:46,720 --> 00:29:49,655
I had the fish earlier and I thought
it was great, to be honest.
613
00:29:49,680 --> 00:29:52,535
But whilst the first order
is yet to be boxed...
614
00:29:52,560 --> 00:29:55,615
See with this one? That's meat
without the seaweed salad.
615
00:29:55,640 --> 00:29:56,975
What would you like?
616
00:29:57,000 --> 00:29:58,895
...a rapid stream of checks
to the pass...
617
00:29:58,920 --> 00:30:01,095
I'm meat, as well, yeah.
Fantastic. Thank you so much.
618
00:30:01,120 --> 00:30:03,055
...is already overburdening
the kitchen.
619
00:30:03,080 --> 00:30:04,975
So we've got table 12.
620
00:30:05,000 --> 00:30:06,735
Yeah. Just leave it.
621
00:30:06,760 --> 00:30:08,535
Where would you like this, Amy?
622
00:30:08,560 --> 00:30:09,975
Just stick it on the board.
623
00:30:10,000 --> 00:30:11,255
I want to put this cup here.
624
00:30:11,280 --> 00:30:13,775
So we've got another three fish,
one meat.
625
00:30:13,800 --> 00:30:15,335
I'll get that on in just a sec.
626
00:30:15,360 --> 00:30:17,135
Watch that prawn doesn't burn there,
Kier.
627
00:30:17,160 --> 00:30:19,815
It's caramelised, yeah, not burnt,
yeah? Big difference.
628
00:30:19,840 --> 00:30:23,375
So I have six prawn skewers there.
Yeah.
629
00:30:23,400 --> 00:30:25,495
You've got five prawn skewers here,
Kier.
630
00:30:25,520 --> 00:30:26,855
I need another one now.
631
00:30:26,880 --> 00:30:29,375
What? Is there only five? Now. Kier.
632
00:30:29,400 --> 00:30:31,495
Three twos are six,
yeah? Not five. Yes?
633
00:30:31,520 --> 00:30:33,055
You need to be super-vocal.
634
00:30:33,080 --> 00:30:36,415
Kier, do you need help?
I'm OK, actually, yeah. Maybe.
635
00:30:36,440 --> 00:30:37,615
What have we got?
636
00:30:37,640 --> 00:30:39,535
We've got three fish and one
meat on the next.
637
00:30:39,560 --> 00:30:40,975
Listen. Yeah, I'm listening.
638
00:30:41,000 --> 00:30:43,655
Tell me what I have to do.
639
00:30:43,680 --> 00:30:46,175
Three, one, two...
640
00:30:46,200 --> 00:30:50,615
Kier, you can't lift the shrimp and
the pork with the same tongs.
641
00:30:50,640 --> 00:30:51,655
OK? OK.
642
00:30:53,560 --> 00:30:55,255
Starting to regret this.
643
00:30:56,760 --> 00:30:58,735
I'll bring over some snacks
for you and also
644
00:30:58,760 --> 00:31:00,375
put your drinks order through.
645
00:31:00,400 --> 00:31:01,415
Thank you. Thank you.
646
00:31:05,400 --> 00:31:07,735
How are you? Are you well?
Very well, thank you. That's good.
647
00:31:07,760 --> 00:31:10,655
I'm sure Craig will be over to seat
you in a second, OK?
648
00:31:13,840 --> 00:31:16,335
Just ignoring the guests waiting
at the entrance.
649
00:31:18,720 --> 00:31:21,415
Tell him. Yes. Just tap him and
tell him.
650
00:31:21,440 --> 00:31:23,335
Your guests are at the entrance
waiting.
651
00:31:23,360 --> 00:31:25,175
Yep, no worries. Let's go. Let's go.
652
00:31:28,480 --> 00:31:30,655
Sorry, I won't be a second.
That's OK.
653
00:31:30,680 --> 00:31:32,055
Nice cold beer...
654
00:31:32,080 --> 00:31:33,095
Thank you.
655
00:31:34,560 --> 00:31:35,575
INDISTINCT
656
00:31:37,880 --> 00:31:40,015
Be back with your drinks in two
seconds.
657
00:31:41,200 --> 00:31:42,815
Would you like to come with me?
658
00:31:42,840 --> 00:31:45,095
How are you enjoying the weather?
659
00:31:45,120 --> 00:31:48,655
I'll get you seated. Just over
here for me.
660
00:31:48,680 --> 00:31:51,855
The guests at the entrance are
waiting for a long time.
661
00:31:51,880 --> 00:31:53,415
Oh, my God. Craig's lost it.
662
00:31:53,440 --> 00:31:55,535
The room's running him
rather than him running the room.
663
00:31:55,560 --> 00:31:57,495
There's no communication
with him or his team.
664
00:31:57,520 --> 00:31:59,975
Guests waiting at the door. Say
again. Guests waiting at the door.
665
00:32:00,000 --> 00:32:01,735
OK. Thank you.
666
00:32:01,760 --> 00:32:04,055
Hello, ladies, how are you, all
right? And gentlemen, I can see.
667
00:32:04,080 --> 00:32:05,735
Come through. Come through.
668
00:32:06,920 --> 00:32:07,935
Service!
669
00:32:09,160 --> 00:32:12,655
20 minutes into lunch, and with
the restaurant almost at capacity...
670
00:32:12,680 --> 00:32:13,775
My pleasure.
671
00:32:13,800 --> 00:32:16,415
...the service team are still
finding their feet.
672
00:32:16,440 --> 00:32:18,335
We are ready for the big reveal,
yeah? Absolutely.
673
00:32:18,360 --> 00:32:20,735
One, two, three. There we go.
Sorry.
674
00:32:20,760 --> 00:32:22,775
I hope you all enjoy your food.
675
00:32:22,800 --> 00:32:24,055
Thank you. Andy.
676
00:32:24,080 --> 00:32:25,935
No-one's explained what's in there.
677
00:32:25,960 --> 00:32:27,815
Come on, give me those. Give me
those.
678
00:32:27,840 --> 00:32:29,095
Come on.
679
00:32:29,120 --> 00:32:31,095
Let me just give you a little
rundown on what we have.
680
00:32:31,120 --> 00:32:32,775
Let's see if I get this the right
way round.
681
00:32:32,800 --> 00:32:36,655
OK, so we have the fish
and meat, and the big reveal.
682
00:32:38,320 --> 00:32:40,495
Is this the wrong way round?
683
00:32:40,520 --> 00:32:42,855
We've swapped meals. OK.
684
00:32:42,880 --> 00:32:44,535
Bloody hell.
685
00:32:44,560 --> 00:32:46,655
Sam, they're
positioned on the check.
686
00:32:46,680 --> 00:32:49,055
So you don't go over there, "Who's
having fish, who's having meat?"
687
00:32:49,080 --> 00:32:51,735
But more importantly, you've got to be
in and out. Nippy, nippy, nippy, yeah?
688
00:32:51,760 --> 00:32:53,335
A little bit quicker. Let's go.
689
00:32:55,320 --> 00:32:59,375
I am about one minute off on the fish
and about two minutes off on the meat.
690
00:32:59,400 --> 00:33:01,375
When did you put that edamame
in, mate?
691
00:33:01,400 --> 00:33:04,215
Right at the start. Get it out.
Get a fresh one in.
692
00:33:04,240 --> 00:33:05,815
With orders backing
up in the kitchen...
693
00:33:05,840 --> 00:33:08,015
Meat. No seaweed. Mushroom instead.
694
00:33:08,040 --> 00:33:10,535
...it's vital that Amy and her team
box clever...
695
00:33:10,560 --> 00:33:12,655
Fish, no seaweed,
mushroom instead.
696
00:33:12,680 --> 00:33:14,415
...and communicate any changes...
697
00:33:14,440 --> 00:33:18,575
Three fish, three prawns incoming.
Fish, no seaweed, mushroom instead.
698
00:33:18,600 --> 00:33:21,495
...otherwise, there's no way
guests are getting fed.
699
00:33:21,520 --> 00:33:23,375
I've got my three fish there.
700
00:33:23,400 --> 00:33:26,615
Stop talking while I'm thinking,
please, I pray to God.
701
00:33:26,640 --> 00:33:30,415
Well, that's going to be difficult.
Please, just literally just give me silence
702
00:33:30,440 --> 00:33:31,615
for two minutes.
703
00:33:31,640 --> 00:33:33,655
This next check, right...
Bit louder, Amy.
704
00:33:33,680 --> 00:33:34,975
I'm not talking to you.
705
00:33:35,000 --> 00:33:36,575
It's fine. Amy.
706
00:33:36,600 --> 00:33:37,895
You're landing the aircraft.
707
00:33:37,920 --> 00:33:40,815
So you're central control to this,
that's why you talk to each other.
708
00:33:40,840 --> 00:33:43,295
The timing and the communication
is off.
709
00:33:43,320 --> 00:33:45,295
We need to get our timing
back, please.
710
00:33:45,320 --> 00:33:50,575
Right. So we are sending three meat,
three fish, yeah?
711
00:33:52,720 --> 00:33:56,015
When done correctly, the bento boxes
should be cooked and served
712
00:33:56,040 --> 00:33:57,535
in around ten minutes.
713
00:33:57,560 --> 00:33:59,615
Sorry about the wait, guys.
I've just chased up your food.
714
00:33:59,640 --> 00:34:01,215
It should only be a few minutes.
That's OK.
715
00:34:01,240 --> 00:34:04,255
How long on table ten?
That? Nowhere near, mate.
716
00:34:04,280 --> 00:34:06,575
But with the kitchen behind...
Table 12, how long, please?
717
00:34:06,600 --> 00:34:09,815
...timings have gone
completely out the window...
718
00:34:09,840 --> 00:34:11,335
Table nine is waiting.
719
00:34:11,360 --> 00:34:13,095
Everyone's waiting at the moment.
720
00:34:13,120 --> 00:34:15,415
...and guests are getting
hungry and restless.
721
00:34:18,840 --> 00:34:21,695
Sam, table 12 was the first
table in.
722
00:34:21,720 --> 00:34:23,255
We've already fed three other
tables.
723
00:34:23,280 --> 00:34:24,455
What's happened to their food?
724
00:34:24,480 --> 00:34:26,495
I've asked them several
times and they keep saying,
725
00:34:26,520 --> 00:34:27,655
"It's coming, it's coming."”
726
00:34:27,680 --> 00:34:29,815
Well, it just looks a bit
embarrassing, they're looking round.
727
00:34:29,840 --> 00:34:31,295
How long for table 12, please?
728
00:34:31,320 --> 00:34:33,415
They were here first and still
haven't been served.
729
00:34:33,440 --> 00:34:35,575
OK, I swear to God it's coming.
730
00:34:35,600 --> 00:34:37,015
Guys, I'm so sorry about the wait.
731
00:34:37,040 --> 00:34:39,695
Your food is just getting
plated now.
732
00:34:39,720 --> 00:34:42,495
Table 12 is our first table
to sit down and no food.
733
00:34:42,520 --> 00:34:43,855
There's no communication.
734
00:34:43,880 --> 00:34:45,255
Craig is not talking.
735
00:34:45,280 --> 00:34:47,215
And Amy's shut down.
736
00:34:47,240 --> 00:34:49,015
What a shame.
737
00:34:49,040 --> 00:34:51,335
An hour into the 90-minute
service...
738
00:34:51,360 --> 00:34:53,055
This is table 12.
739
00:34:53,080 --> 00:34:56,295
...and table 12's order
is finally on the pass.
740
00:34:56,320 --> 00:34:58,015
Going to go and get your food
for you now.
741
00:34:58,040 --> 00:35:00,015
Thank you so much for your patience.
742
00:35:00,040 --> 00:35:01,815
All right, there's the meat.
743
00:35:01,840 --> 00:35:03,775
But there's another problem.
744
00:35:03,800 --> 00:35:06,335
Hey, come on, look at this.
Black is burnt.
745
00:35:06,360 --> 00:35:08,695
Kier, get some more pork on.
Oh, my gosh.
746
00:35:08,720 --> 00:35:10,535
We have to restart all of them.
Yeah. Come on, guys.
747
00:35:10,560 --> 00:35:12,055
Let's pick it up. How much? Six.
748
00:35:12,080 --> 00:35:14,895
Kier looks a mess, man.
749
00:35:14,920 --> 00:35:17,095
He's not even thinking
about what he's doing.
750
00:35:17,120 --> 00:35:18,695
Flo, she's working super-fast.
751
00:35:18,720 --> 00:35:20,855
She should have been on the fucking
hotplate, if I'm honest.
752
00:35:20,880 --> 00:35:22,895
We need to keep an eye
on this pork.
753
00:35:22,920 --> 00:35:24,295
Kier, how many have you burned now?
754
00:35:24,320 --> 00:35:26,775
Eight. Too many. Eight.
Yeah, sorry about that.
755
00:35:26,800 --> 00:35:28,815
When you put too much on there,
it's just starting to burn.
756
00:35:28,840 --> 00:35:31,535
Yeah, yeah, I get it. And then there's no
point in putting 12 on and burning six, right?
757
00:35:31,560 --> 00:35:32,695
Yeah.
758
00:35:32,720 --> 00:35:33,775
Please be careful.
759
00:35:33,800 --> 00:35:35,055
Kier's got no standards.
760
00:35:35,080 --> 00:35:38,295
There's no standards being held
there. No.
761
00:35:38,320 --> 00:35:41,295
There you are. My pleasure.
762
00:35:41,320 --> 00:35:44,735
Is everything OK with your food?
It's pretty nice. Fantastic.
763
00:35:44,760 --> 00:35:45,935
Enjoy.
764
00:35:45,960 --> 00:35:47,255
How is the wine?
765
00:35:47,280 --> 00:35:49,535
Exquisite. That's what I like to
hear.
766
00:35:49,560 --> 00:35:51,375
Right. Bring the pork here now.
767
00:35:53,160 --> 00:35:55,615
Craig, pick this up, please.
That is table 12.
768
00:35:55,640 --> 00:35:58,335
You've got fish, meat, fish, meat.
OK.
769
00:35:58,360 --> 00:35:59,775
You've got a fish.
770
00:36:01,280 --> 00:36:03,415
Thank you.
And a meat. Enjoy. It's delicious.
771
00:36:03,440 --> 00:36:05,415
Craig? Thank you. Thanks.
You just put them down.
772
00:36:05,440 --> 00:36:07,135
No-one's got any idea
what they're eating.
773
00:36:07,160 --> 00:36:08,975
No, that's fine. Explain. Quickly.
774
00:36:09,000 --> 00:36:12,615
Sorry, guys. I should have explained
exactly what you're eating.
775
00:36:12,640 --> 00:36:14,775
So, what's next? Hang on.
776
00:36:14,800 --> 00:36:16,655
Yeah, I just need to know
so I can cook.
777
00:36:16,680 --> 00:36:18,775
Yeah. No, I know you do,
but please just be quiet.
778
00:36:18,800 --> 00:36:20,335
Kier and Flo can't see the tickets.
779
00:36:20,360 --> 00:36:22,375
They're depending on Amy to
co-ordinate that.
780
00:36:22,400 --> 00:36:23,815
Now she's shut down.
781
00:36:26,120 --> 00:36:28,855
Amy? You've got to communicate
to the team. Yeah.
782
00:36:28,880 --> 00:36:31,095
Up next... Yeah.
..five meat, one veg.
783
00:36:31,120 --> 00:36:33,055
After that, two veg, two fish.
784
00:36:33,080 --> 00:36:34,895
You need to speak up now
and use your voice. Yes.
785
00:36:34,920 --> 00:36:36,335
So we are going on table eight,
786
00:36:36,360 --> 00:36:38,135
which is five meat and one
vegetable.
787
00:36:38,160 --> 00:36:40,735
After that, we are going on table
nine, which is two meat,
788
00:36:40,760 --> 00:36:43,215
after that, two meat, so we're
making... OK, well, stop there.
789
00:36:43,240 --> 00:36:45,255
Yeah? So that's easy.
Put two twos together.
790
00:36:45,280 --> 00:36:47,215
Start a time. Yeah.
Four minutes, three minutes.
791
00:36:47,240 --> 00:36:49,375
So we work in unison, please. OK.
792
00:36:49,400 --> 00:36:51,135
We can do this, guys.
We can do it!
793
00:36:54,120 --> 00:36:55,895
With food stalling in the kitchen,
794
00:36:55,920 --> 00:36:59,175
the service team have to deal
with the fallout in the restaurant.
795
00:36:59,200 --> 00:37:01,815
Sorry to keep you waiting, guys.
It won't be too much longer.
796
00:37:01,840 --> 00:37:03,735
Can I get you a drink at all?
797
00:37:03,760 --> 00:37:05,855
Can you look if our bentos are
coming?
798
00:37:05,880 --> 00:37:07,375
I'll chase that for you now.
799
00:37:07,400 --> 00:37:08,895
I'm here with more drinks.
800
00:37:08,920 --> 00:37:11,415
But they've got problems
of their own.
801
00:37:11,440 --> 00:37:14,175
Craig, we're still leaving the menus
on the table. Looks so tacky.
802
00:37:14,200 --> 00:37:17,775
OK. Get some standards across the service now.
Of course, yeah. No worries. OK. It's not a pub.
803
00:37:17,800 --> 00:37:19,575
I've never, ever
seen a service like this.
804
00:37:19,600 --> 00:37:23,335
Menus around, guests complaining,
hands up on the tables everywhere.
805
00:37:23,360 --> 00:37:25,015
This is not a service.
806
00:37:25,040 --> 00:37:26,455
This is a mess.
807
00:37:26,480 --> 00:37:28,775
Fucking hell. What have I done?
808
00:37:28,800 --> 00:37:30,015
Come on, let's do this, yeah?
809
00:37:30,040 --> 00:37:31,375
Thank God we have Andy.
810
00:37:31,400 --> 00:37:33,215
Sam, go in front of me
cos you're one and two.
811
00:37:33,240 --> 00:37:35,415
He's speaking to the guests.
He's speaking to his team.
812
00:37:35,440 --> 00:37:37,575
He's communicating very well
with everyone around him.
813
00:37:37,600 --> 00:37:39,375
He's owning his section.
814
00:37:39,400 --> 00:37:41,735
ALL: Wow.
815
00:37:41,760 --> 00:37:44,535
OK. I bring over some water
in a second for you. Yeah?
816
00:37:44,560 --> 00:37:46,335
GUESTS: Thank you. My pleasure.
817
00:37:54,760 --> 00:37:56,775
How long's that ticket been there,
Craig? An hour.
818
00:37:56,800 --> 00:37:59,415
Yes. One hour. You're supposed to be
in and out within an hour. Yeah.
819
00:37:59,440 --> 00:38:01,495
Not sat for an hour. No worries.
We're so sorry.
820
00:38:04,080 --> 00:38:06,135
Yeah.
821
00:38:06,160 --> 00:38:07,895
Yeah, we'll just chase for you.
I apologise.
822
00:38:07,920 --> 00:38:09,775
I'll check with the kitchen.
823
00:38:12,120 --> 00:38:13,695
Table seven need to go home.
824
00:38:13,720 --> 00:38:15,295
So... I don't know how I'm supposed
825
00:38:15,320 --> 00:38:17,735
to physically cook food
quicker, though, Craig.
826
00:38:17,760 --> 00:38:19,655
Yeah? I've offered them a
complimentary wine.
827
00:38:19,680 --> 00:38:22,575
I'll pay the bill. No, no, no, it's
fine, but I've given them a drink.
828
00:38:22,600 --> 00:38:24,895
Amy, just give me a time for table
seven, please. Meat and fish.
829
00:38:24,920 --> 00:38:26,135
How long on a meat?
830
00:38:26,160 --> 00:38:27,535
I am two minutes off on the meat.
831
00:38:27,560 --> 00:38:29,015
How long on a fish?
832
00:38:29,040 --> 00:38:31,255
Er... Two minutes, three minutes,
yeah? About one minute.
833
00:38:31,280 --> 00:38:33,495
More edamame working, yeah?
Thanks. That's all right.
834
00:38:33,520 --> 00:38:36,535
Would you mind chucking
some edamame in for me?
835
00:38:36,560 --> 00:38:39,255
You're an absolute legend, Flo.
Thank you for that.
836
00:38:39,280 --> 00:38:41,335
I couldn't have simplified
the menu any more.
837
00:38:41,360 --> 00:38:43,495
There's three boxes on there.
Meat, fish and veg.
838
00:38:43,520 --> 00:38:45,695
I agree. I agree. Come on.
839
00:38:45,720 --> 00:38:47,895
Kier, four minutes for me.
Is it OK for you?
840
00:38:47,920 --> 00:38:50,375
I am nearly there on the fish.
841
00:38:50,400 --> 00:38:53,775
90 minutes up and the lunch service
should be coming to its end.
842
00:38:53,800 --> 00:38:57,215
Service, please.
843
00:38:57,240 --> 00:38:59,095
Where are they?
844
00:38:59,120 --> 00:39:02,975
But instead, some tables are only
just receiving their food.
845
00:39:03,000 --> 00:39:05,455
So sorry about the wait there, guys.
I'm really sorry.
846
00:39:05,480 --> 00:39:07,335
Can I get you a drink at all?
847
00:39:07,360 --> 00:39:09,095
Here you go.
This one's for you.
848
00:39:09,120 --> 00:39:10,295
This is the meat, right? Yes.
849
00:39:12,560 --> 00:39:13,975
I'll get the chopsticks.
850
00:39:14,000 --> 00:39:15,815
There you are.
851
00:39:15,840 --> 00:39:17,335
Thank you, my friend.
852
00:39:18,880 --> 00:39:21,175
Come on. The last table's a fish and
a meat, yeah?
853
00:39:21,200 --> 00:39:23,335
One fish, one meat. Let's go.
854
00:39:23,360 --> 00:39:26,455
The contenders have one last
push to turn this around.
855
00:39:26,480 --> 00:39:28,375
Is this the last one?
Kier just cooked that.
856
00:39:28,400 --> 00:39:30,415
Come on. Chicken is done.
857
00:39:30,440 --> 00:39:31,895
Last one. Come on.
858
00:39:31,920 --> 00:39:34,295
Done? Done.
859
00:39:34,320 --> 00:39:36,335
It's on the pass. It's on the pass.
I'm so sorry, guys.
860
00:39:36,360 --> 00:39:38,255
Oh, thank you, darling.
Yeah? Are you OK?
861
00:39:38,280 --> 00:39:41,135
I'm starving! Yes. Very hungry?
Yeah, I'm sure. Yeah.
862
00:39:41,160 --> 00:39:44,015
I'm starving! I promise you...|
promise you. It's on the way.
863
00:39:46,040 --> 00:39:48,095
Kier, come over.
I just touched them.
864
00:39:48,120 --> 00:39:50,215
They've been sat there five
minutes... Yeah, yeah.
865
00:39:50,240 --> 00:39:51,855
...because no-one's on the same
page.
866
00:39:51,880 --> 00:39:54,735
I mean, I am calling out our times,
I just... It's fine.
867
00:39:54,760 --> 00:39:56,615
It's not fine.
It's a shitshow,
868
00:39:56,640 --> 00:39:59,055
and the last three tables
there was just embarrassing.
869
00:39:59,080 --> 00:40:01,375
So can you and Flo talk
and give me a fresh one
870
00:40:01,400 --> 00:40:02,775
for the last table, please? Yes.
871
00:40:02,800 --> 00:40:04,615
Is that too much to ask for?
No, it's not.
872
00:40:04,640 --> 00:40:06,495
No. So, I'd like a standard to be
set. Yes.
873
00:40:06,520 --> 00:40:09,495
So can we have fresh? Yeah.
Absolutely fresh on.
874
00:40:09,520 --> 00:40:12,295
Two prawns, two pork skewers,
two prawn skewers.
875
00:40:12,320 --> 00:40:13,895
Can you do it in three minutes?
876
00:40:13,920 --> 00:40:15,735
Yes, I can. OK.
877
00:40:28,040 --> 00:40:29,775
Service.
878
00:40:30,880 --> 00:40:32,855
Ah. Well done.
879
00:40:32,880 --> 00:40:35,295
There you are. Ooooh!
880
00:40:45,000 --> 00:40:46,335
How do you feel?
881
00:40:48,200 --> 00:40:50,535
Don't break. Not now.
Not now. Not now.
882
00:40:53,400 --> 00:40:56,895
It's almost three, and the lunch
service is finally over.
883
00:40:56,920 --> 00:40:58,855
Thank you. No worries.
Yeah, lovely to meet you.
884
00:40:58,880 --> 00:41:01,055
Take it easy. Thank you.
And sorry for the delay again.
885
00:41:03,240 --> 00:41:05,575
Table six were waiting for...
886
00:41:05,600 --> 00:41:07,975
...45 minutes, it was. An hour.
887
00:41:08,000 --> 00:41:10,175
I think there's going to be a ton
for Gordon to critique us
888
00:41:10,200 --> 00:41:12,775
on in the grilling. For people
to wait 50 minutes...
889
00:41:12,800 --> 00:41:14,695
There's no way there should be
a compliment there.
890
00:41:14,720 --> 00:41:17,575
Just communication for me.
I was shit at that. It's cool, man.
891
00:41:17,600 --> 00:41:19,375
I think we controlled the
controller.
892
00:41:19,400 --> 00:41:21,575
I wish I could have done better,
893
00:41:21,600 --> 00:41:24,695
but I did the best that I could to
keep the guests happy.
894
00:41:24,720 --> 00:41:28,655
In a room of this size with three
people, it's tough, isn't it?
895
00:41:28,680 --> 00:41:31,535
I feel proud of myself
that I've given it a shot,
896
00:41:31,560 --> 00:41:33,495
but I would change a few
things if I could.
897
00:41:33,520 --> 00:41:36,215
Because you're not in the pub,
Craig.
898
00:41:36,240 --> 00:41:39,095
Yeah. I must say,
not my favourite thing.
899
00:41:39,120 --> 00:41:42,335
That was the hardest thing I've ever
fucking done in my life, I think.
900
00:41:42,360 --> 00:41:44,375
I did my best. I jumped
901
00:41:44,400 --> 00:41:48,495
a lot on Kier's station to help him
902
00:41:48,520 --> 00:41:51,215
because I didn't want
to let my team down today.
903
00:41:54,920 --> 00:41:57,855
I didn't take the easy road
and I put my neck on the line.
904
00:41:57,880 --> 00:42:00,735
I feel like I was supported,
especially by Flo.
905
00:42:00,760 --> 00:42:02,935
Kier did come into his own
towards the end.
906
00:42:02,960 --> 00:42:05,135
But it's too little, too late.
907
00:42:12,000 --> 00:42:13,455
OK.
908
00:42:13,480 --> 00:42:16,855
Last guest just gone.
That was a tough 90 minutes.
909
00:42:16,880 --> 00:42:18,935
It's painful. It's very painful.
910
00:42:18,960 --> 00:42:21,055
Let's talk about the service first.
Front of house.
911
00:42:21,080 --> 00:42:24,415
Watching guests being ignored at the
reception, watching guests waiting
912
00:42:24,440 --> 00:42:27,455
for their meal and watching
the maitre d' in charge
913
00:42:27,480 --> 00:42:30,375
not communicating with the kitchen
or not with his team,
914
00:42:30,400 --> 00:42:32,495
that was very painful as well.
Right.
915
00:42:32,520 --> 00:42:34,415
Craig should have led that...
916
00:42:34,440 --> 00:42:37,215
Craig wasn't in charge. He should
have led the whole operation.
917
00:42:37,240 --> 00:42:41,095
He just lost it. The service looked
a little bit haphazard.
918
00:42:41,120 --> 00:42:42,935
They were just throwing
the food at the table.
919
00:42:42,960 --> 00:42:45,375
They weren't even telling
the guests what was in the boxes.
920
00:42:45,400 --> 00:42:48,015
In the kitchen, Amy started with a
strong voice. Yes.
921
00:42:48,040 --> 00:42:50,575
What happened there? She got spun
out from the first check
922
00:42:50,600 --> 00:42:53,535
and never managed to really catch up
on herself.
923
00:42:53,560 --> 00:42:57,735
It's just too much information. She didn't
know how to get that information out.
924
00:42:57,760 --> 00:43:00,295
So, what happened with Kier burning
those skewers? How do you burn a
925
00:43:00,320 --> 00:43:02,095
skewer? They're only on there for
two minutes.
926
00:43:02,120 --> 00:43:05,495
Yeah, the fact was that he burned
them. He was told they were burnt.
927
00:43:05,520 --> 00:43:07,855
And then he sent out even more
burnt skewers.
928
00:43:07,880 --> 00:43:09,495
I just felt it was a lack
of interest.
929
00:43:09,520 --> 00:43:12,615
Kitchen-wise, standouts.
I mean, Flo seemed organised.
930
00:43:12,640 --> 00:43:14,295
Flo was running.
She started running.
931
00:43:14,320 --> 00:43:16,655
She started jumping onto Kier's
side as well,
932
00:43:16,680 --> 00:43:19,735
and was super positive in the way
she handled herself.
933
00:43:19,760 --> 00:43:22,575
So, calm, collected service by Andy.
934
00:43:22,600 --> 00:43:25,935
Andy is. Andy really, really kept
his cool, smiling all the time,
935
00:43:25,960 --> 00:43:28,015
even though there were some
delays on his tables.
936
00:43:28,040 --> 00:43:29,935
He was going to the tables,
speaking to his guests.
937
00:43:29,960 --> 00:43:31,695
Really good feedback.
Appreciate it, gents.
938
00:43:31,720 --> 00:43:35,095
Thank you. Thank you. See you later.
Take care. See you. Thank you.
939
00:43:36,360 --> 00:43:38,015
Fucking hell.
940
00:43:57,280 --> 00:43:59,295
Back here so soon.
941
00:43:59,320 --> 00:44:01,415
Here we go, here we go.
942
00:44:01,440 --> 00:44:03,175
Here we go.
943
00:44:03,200 --> 00:44:05,575
Here we go, kitchen team.
944
00:44:05,600 --> 00:44:07,575
Did anyone else not sleep
last night?
945
00:44:07,600 --> 00:44:10,895
My dreams are just like...
either have got Gordon in them,
946
00:44:10,920 --> 00:44:13,175
or I'm doing some form of task.
Yeah.
947
00:44:13,200 --> 00:44:17,175
I'm like, "Oh, no!" Like...
948
00:44:18,680 --> 00:44:20,175
Welcome back.
949
00:44:21,560 --> 00:44:23,695
Good to see you all.
950
00:44:23,720 --> 00:44:27,095
This week was all about quality
and high-end service.
951
00:44:27,120 --> 00:44:29,575
Crucial in business. I told
you it was going to be tough,
952
00:44:29,600 --> 00:44:31,335
and I wasn't lying.
953
00:44:31,360 --> 00:44:34,575
Now, this challenge was in my
restaurant, my name above the door,
954
00:44:34,600 --> 00:44:39,695
and I handed my 25 years'
experience to you six.
955
00:44:39,720 --> 00:44:42,695
I had my staff training you,
956
00:44:42,720 --> 00:44:47,655
and myself and they were watching you
across every minute of that service.
957
00:44:47,680 --> 00:44:49,655
We're in the quarterfinals now,
958
00:44:49,680 --> 00:44:52,975
and the margins for error
are so slim.
959
00:44:55,240 --> 00:44:58,735
So, I had a big debrief with Mario
and Jocky at the end
960
00:44:58,760 --> 00:45:01,215
of that service and discussed
all your performances,
961
00:45:01,240 --> 00:45:06,735
and we all agreed that there
were two of you that stood out
962
00:45:06,760 --> 00:45:10,015
across this challenge
as two strong performers,
963
00:45:10,040 --> 00:45:12,735
and for that reason,
964
00:45:12,760 --> 00:45:15,535
the first person that I will not be
grilling tonight
965
00:45:15,560 --> 00:45:19,575
and will be in the semifinal...
966
00:45:19,600 --> 00:45:21,815
...is Flo.
967
00:45:21,840 --> 00:45:25,375
Thank you. Young lady, you acted
professionally in the kitchen,
968
00:45:25,400 --> 00:45:29,775
offering help to cover all aspects
of that kitchen,
969
00:45:29,800 --> 00:45:32,975
and honestly, I felt without you, it
would've been an even bigger
970
00:45:33,000 --> 00:45:36,455
disaster than it actually was.
So, good job. Thank you.
971
00:45:36,480 --> 00:45:41,135
The second person I won't be
grilling this week kept their cool
972
00:45:41,160 --> 00:45:47,095
under pressure and actually
did manage to keep a decent level
973
00:45:47,120 --> 00:45:49,495
of communication on the floor.
974
00:45:49,520 --> 00:45:52,015
My second semifinalist is...
975
00:45:53,720 --> 00:45:56,095
...Andy.
976
00:45:56,120 --> 00:45:59,615
Just unfazed under pressure,
which is a great sign.
977
00:45:59,640 --> 00:46:01,175
Well done, young man. Thank you.
978
00:46:01,200 --> 00:46:04,935
As for the rest of you,
simply not good enough.
979
00:46:04,960 --> 00:46:08,855
Sam, Craig, Amy and Keir.
980
00:46:08,880 --> 00:46:12,095
I want to see all of you in
the restaurant to grill
981
00:46:12,120 --> 00:46:14,295
you on your performances.
982
00:46:14,320 --> 00:46:18,175
At least one of you will be leaving
tonight.
983
00:46:18,200 --> 00:46:20,615
Good job, Flo, Andy. Well done.
984
00:46:20,640 --> 00:46:23,135
Well done. Well done.
985
00:46:23,160 --> 00:46:24,415
That was well deserved.
986
00:46:24,440 --> 00:46:25,735
Well done, bud.
987
00:46:25,760 --> 00:46:27,575
Well done.
988
00:46:27,600 --> 00:46:29,975
I'm not surprised
that I'm in grilling this week.
989
00:46:30,000 --> 00:46:33,775
I did struggle with the challenge,
but I'm going to fight my corner.
990
00:46:33,800 --> 00:46:36,175
I had a bad day in the office,
if you like.
991
00:46:36,200 --> 00:46:39,175
So, I have to tell Gordon exactly
why I need to be here
992
00:46:39,200 --> 00:46:41,615
and that I deserve to be here,
and I do.
993
00:46:41,640 --> 00:46:47,135
We're on week six and I've been five
weeks on the winning team
994
00:46:47,160 --> 00:46:51,095
and I need to prove to Gordon
that the common denominator
995
00:46:51,120 --> 00:46:54,175
between all of these
winning teams was me.
996
00:46:54,200 --> 00:46:56,375
It would be really difficult
to go out now
997
00:46:56,400 --> 00:47:00,175
because it's, like, in touching
distance. There's a lot at stake.
998
00:47:00,200 --> 00:47:03,175
So, yeah, I'm going to fight for it
because I want to be in the final.
999
00:47:03,200 --> 00:47:04,695
That's what I'm going to do.
1000
00:47:07,880 --> 00:47:09,535
Kier, sit down, please.
1001
00:47:11,760 --> 00:47:14,295
Sam, take a seat, please.
1002
00:47:14,320 --> 00:47:16,255
Craig, sit down, please.
1003
00:47:17,640 --> 00:47:19,455
Amy, sit down, please.
1004
00:47:29,480 --> 00:47:31,815
In your mind, what went wrong?
1005
00:47:31,840 --> 00:47:34,495
Obviously, I made errors.
Of course I made errors.
1006
00:47:34,520 --> 00:47:38,455
But it was very difficult
having food coming from one side
1007
00:47:38,480 --> 00:47:41,975
and the other side,
getting one on time
1008
00:47:42,000 --> 00:47:44,815
and then finding out that six
skewers have gone in the bin.
1009
00:47:44,840 --> 00:47:47,055
So on that note, did you shut
that communication down?
1010
00:47:47,080 --> 00:47:48,535
Is that why they weren't talking?
1011
00:47:48,560 --> 00:47:50,775
I didn't shut the communication
down between that.
1012
00:47:50,800 --> 00:47:53,735
I was asking Kier questions
and he was getting very confused.
1013
00:47:53,760 --> 00:47:58,495
And I'm like, "No, listen, don't
talk. Just listen, listen to me."”
1014
00:47:58,520 --> 00:48:02,535
Those levels of communication
should have been so much easier.
1015
00:48:02,560 --> 00:48:04,495
Why had you shut down?
1016
00:48:04,520 --> 00:48:08,015
I think communication between me
and Flo was good.
1017
00:48:08,040 --> 00:48:09,615
But without mincing words,
1018
00:48:09,640 --> 00:48:12,055
Amy kept telling me to shut up,
literally.
1019
00:48:12,080 --> 00:48:14,495
And there's only so many
times you can be told
1020
00:48:14,520 --> 00:48:16,375
to shut up before you have to,
really.
1021
00:48:16,400 --> 00:48:19,975
Because it was Amy's show.
She was running the kitchen.
1022
00:48:20,000 --> 00:48:22,215
If I was going against her
in that respect,
1023
00:48:22,240 --> 00:48:24,935
the wheels would have fallen off
even more.
1024
00:48:24,960 --> 00:48:27,295
Let's make one thing
fundamentally clear.
1025
00:48:27,320 --> 00:48:30,895
That is not how I'd like to operate
a service in the middle of Mayfair.
1026
00:48:30,920 --> 00:48:34,015
No. That 90 minutes was a shambles.
1027
00:48:34,040 --> 00:48:36,055
You were all over the place.
1028
00:48:36,080 --> 00:48:38,895
You were literally putting
those boxes down and disappearing.
1029
00:48:38,920 --> 00:48:40,775
Yeah.
You weren't even explaining.
1030
00:48:40,800 --> 00:48:42,455
No, no. Why?
1031
00:48:42,480 --> 00:48:45,775
I'm not going to sit here
and say I was at my best yesterday.
1032
00:48:45,800 --> 00:48:47,495
I can't do that, because I wasn't.
1033
00:48:47,520 --> 00:48:51,855
| just made a couple of mistakes
yesterday and I've learnt something.
1034
00:48:54,280 --> 00:48:57,095
We start the service. Yes.
You get one of the first tables sat.
1035
00:48:57,120 --> 00:48:58,615
Yes.
1036
00:48:58,640 --> 00:49:01,855
45 minutes later,
still no food on that table. Yes.
1037
00:49:01,880 --> 00:49:04,815
How does that happen?
You'd have to ask Amy.
1038
00:49:04,840 --> 00:49:06,855
There was no movement
in the kitchen.
1039
00:49:06,880 --> 00:49:09,895
Two thirds of the way through,
we were still taking orders
1040
00:49:09,920 --> 00:49:11,415
and leaving the menu on the table,
1041
00:49:11,440 --> 00:49:13,975
which was causing mass confusion
amongst all three of you,
1042
00:49:14,000 --> 00:49:15,815
to who had their order taken.
1043
00:49:15,840 --> 00:49:18,295
Why can't we clear the menus
after we've taken the order?
1044
00:49:18,320 --> 00:49:20,455
My mistake. Hands up.
That was my mistake.
1045
00:49:20,480 --> 00:49:22,695
But as soon as it was brought
to my attention,
1046
00:49:22,720 --> 00:49:24,295
I cleared them straight away.
1047
00:49:24,320 --> 00:49:26,975
Yesterday was a shitshow,
but I can tell you
1048
00:49:27,000 --> 00:49:29,855
that that's not
how I run my business.
1049
00:49:29,880 --> 00:49:32,655
It's not a reflection
of what I can do.
1050
00:49:34,600 --> 00:49:37,615
The big question for me
is where was your quality control?
1051
00:49:37,640 --> 00:49:41,015
Knowing full well that you can't
overcaramelise them,
1052
00:49:41,040 --> 00:49:42,455
then they look burnt... Yeah.
1053
00:49:42,480 --> 00:49:44,575
...and yet you did that and sent
them to the hotplate
1054
00:49:44,600 --> 00:49:47,015
when you know the standard.
Why do that?
1055
00:49:47,040 --> 00:49:49,375
In retrospect,
it was a silly mistake.
1056
00:49:49,400 --> 00:49:52,415
I wasn't trying to pull the wool
over anyone's eyes,
1057
00:49:52,440 --> 00:49:54,855
but I think it was Amy's call.
1058
00:49:54,880 --> 00:49:58,255
If she wasn't happy with it,
she could give it back to me.
1059
00:49:58,280 --> 00:50:01,695
The minute you dispose of something,
your job is then to communicate
1060
00:50:01,720 --> 00:50:04,015
to your team,
can we flip the ticket? Yeah.
1061
00:50:04,040 --> 00:50:06,935
Can we go elsewhere?
Because I've just ruined something.
1062
00:50:06,960 --> 00:50:08,735
I was trying to communicate.
1063
00:50:08,760 --> 00:50:11,775
I had learned from previous weeks
that that was important.
1064
00:50:11,800 --> 00:50:14,415
Amy was so overwhelmed at that pass,
1065
00:50:14,440 --> 00:50:18,615
partly because the front of house
team hadn't assigned one person
1066
00:50:18,640 --> 00:50:20,175
to communicate to her,
1067
00:50:20,200 --> 00:50:23,135
so she was getting three or four
voices in her ear at one time.
1068
00:50:23,160 --> 00:50:24,935
Were you overwhelmed?
1069
00:50:24,960 --> 00:50:28,375
Oh, my God, yeah.
Absolutely, I was overwhelmed.
1070
00:50:28,400 --> 00:50:31,495
But I pushed and pushed
and I didn't crumble.
1071
00:50:31,520 --> 00:50:36,655
I pushed until every box
had every element cooked well.
1072
00:50:36,680 --> 00:50:38,575
No food came back
into the restaurant.
1073
00:50:38,600 --> 00:50:40,415
There was no components missing.
1074
00:50:40,440 --> 00:50:42,815
The quality of the food was there.
1075
00:50:42,840 --> 00:50:46,135
The timing of the food was an issue.
1076
00:50:46,160 --> 00:50:50,415
How do we wait nearly 60 minutes
for a ten-minute pick-up of a box?
1077
00:50:50,440 --> 00:50:53,175
That's the situation we were in.
And from my perspective,
1078
00:50:53,200 --> 00:50:55,015
I couldn't get the food
out any quicker.
1079
00:50:55,040 --> 00:50:58,215
What I could do is try and salvage
the situation by pacifying people.
1080
00:50:58,240 --> 00:51:00,015
That's where I draw on
my experience.
1081
00:51:00,040 --> 00:51:02,495
Yes, it's pubs, it's not your level
of business, of course,
1082
00:51:02,520 --> 00:51:04,815
but a lot of those people
waited 60 minutes and they left
1083
00:51:04,840 --> 00:51:07,335
with a smile on their face.
So I had to draw on what experience
1084
00:51:07,360 --> 00:51:08,695
I had to do that. Sure.
1085
00:51:08,720 --> 00:51:11,215
I actually stopped half
of that restaurant walking out,
1086
00:51:11,240 --> 00:51:12,815
because they would have done,
Gordon.
1087
00:51:12,840 --> 00:51:15,375
But by giving them free drinks
and compo meals.
1088
00:51:15,400 --> 00:51:18,255
You have to speculate to accumulate.
1089
00:51:18,280 --> 00:51:21,055
Craig was the maitre d'. Yes.
You and Andy were supposed to be
1090
00:51:21,080 --> 00:51:22,615
the sort of wing men. Mm-hm.
1091
00:51:22,640 --> 00:51:24,855
Did you feel he led
the dining room properly?
1092
00:51:24,880 --> 00:51:27,095
No. I don't feel like he led
the dining room.
1093
00:51:27,120 --> 00:51:29,415
Andy took a bit
more control than Craig.
1094
00:51:29,440 --> 00:51:31,855
You could see the wheels were
falling off in service. Yes.
1095
00:51:31,880 --> 00:51:37,215
Why didn't you then call a meeting,
take control of the dining room
1096
00:51:37,240 --> 00:51:40,055
and reconstruct that whole service?
1097
00:51:40,080 --> 00:51:41,975
When I tried to communicate
with the kitchen,
1098
00:51:42,000 --> 00:51:43,455
Amy wasn't...
1099
00:51:43,480 --> 00:51:47,175
It was... You were literally
shooed away.
1100
00:51:47,200 --> 00:51:50,695
It's the semifinal... Yeah.
..next week. Mm-hm.
1101
00:51:50,720 --> 00:51:53,495
The pressure's off the charts.
Mm-hm.
1102
00:51:53,520 --> 00:51:55,415
Have you plateaued?
1103
00:51:55,440 --> 00:51:58,735
Have you maxed out with what you
can deal with in this competition?
1104
00:51:58,760 --> 00:52:01,015
No, I haven't maxed out.
Impossible.
1105
00:52:01,040 --> 00:52:03,095
I've survived two heart surgeries.
1106
00:52:03,120 --> 00:52:05,655
That's not enough for me to max out.
1107
00:52:05,680 --> 00:52:08,495
There's a semifinal place at stake.
Yeah.
1108
00:52:08,520 --> 00:52:10,335
Tell me why you think
you should be in that.
1109
00:52:10,360 --> 00:52:12,335
I think I've managed to relate
to people well,
1110
00:52:12,360 --> 00:52:15,175
which I think is important.
I think I've been vulnerable.
1111
00:52:15,200 --> 00:52:18,535
I think that's just as important
as barking orders.
1112
00:52:18,560 --> 00:52:21,495
And, yeah, this has been the hardest
experience of my life.
1113
00:52:21,520 --> 00:52:22,935
But I'm still here.
1114
00:52:22,960 --> 00:52:25,895
I'm still fighting,
and I want to do it.
1115
00:52:25,920 --> 00:52:28,775
What have you done to warrant
a place in the semifinal?
1116
00:52:28,800 --> 00:52:31,775
Look at all of the six tasks. Yes.
Look at profit margins. Yes.
1117
00:52:31,800 --> 00:52:33,135
Look at being part of a team.
1118
00:52:33,160 --> 00:52:35,335
Look at some of the stuff
I did for you yesterday
1119
00:52:35,360 --> 00:52:37,655
to save you from losing
customers in that restaurant.
1120
00:52:37,680 --> 00:52:39,735
I'm not a finished article
in terms of a business,
1121
00:52:39,760 --> 00:52:42,175
but I've learnt something yesterday
and I learnt something
1122
00:52:42,200 --> 00:52:44,655
the day before and I learnt
something the day before that.
1123
00:52:44,680 --> 00:52:47,215
And what I have got is a product
that would make you a lot of money
1124
00:52:47,240 --> 00:52:48,895
because it's innovative
and it's unique
1125
00:52:48,920 --> 00:52:51,615
and it's new and nobody in my sector
of the business is doing it.
1126
00:52:51,640 --> 00:52:53,215
I would like to take
you along the way,
1127
00:52:53,240 --> 00:52:55,495
and I deserve the investment.
I deserve to be here.
1128
00:52:55,520 --> 00:52:58,815
But I just made a couple
of mistakes yesterday.
1129
00:53:00,080 --> 00:53:05,055
I have shown you over the last
five weeks that I am competent
1130
00:53:05,080 --> 00:53:06,455
across the board.
1131
00:53:06,480 --> 00:53:09,535
I have won every single challenge.
1132
00:53:09,560 --> 00:53:13,815
Marketing, tag lines,
things that I have no experience in,
1133
00:53:13,840 --> 00:53:17,815
no formal training in,
I have excelled in.
1134
00:53:17,840 --> 00:53:21,175
Everything that I put my mind to,
I can achieve.
1135
00:53:21,200 --> 00:53:23,895
Amy, thank you. Thank you
for giving me the opportunity.
1136
00:53:23,920 --> 00:53:26,215
Genuinely appreciate it so much.
1137
00:53:27,440 --> 00:53:29,015
Kier, thank you.
Thank you very much.
1138
00:53:30,320 --> 00:53:32,135
Thank you, Craig. Thank you.
1139
00:53:33,960 --> 00:53:36,015
Thank you, Sam. Thank you.
1140
00:53:45,480 --> 00:53:48,415
Hiya. Hi. Oh, God!
1141
00:53:53,960 --> 00:53:57,375
Amy, Kier, Sam and Craig.
1142
00:53:57,400 --> 00:53:59,735
Running one of my restaurants
was never going to be easy,
1143
00:53:59,760 --> 00:54:01,975
but this is
for a place in the semifinal.
1144
00:54:02,000 --> 00:54:03,655
Amy, for me,
1145
00:54:03,680 --> 00:54:05,775
you shut down your team
in the kitchen
1146
00:54:05,800 --> 00:54:08,935
and you couldn't control the voices
from the restaurant.
1147
00:54:08,960 --> 00:54:13,415
Kier, the food wasn't coming out
of the kitchen fast enough.
1148
00:54:13,440 --> 00:54:15,935
And one of the main reasons
for that was quality control
1149
00:54:15,960 --> 00:54:17,455
from your station.
1150
00:54:17,480 --> 00:54:21,575
Craig, your team looked towards
you as a leader, and honestly,
1151
00:54:21,600 --> 00:54:23,975
at times you were
like a deer in headlights.
1152
00:54:24,000 --> 00:54:26,495
Sam, the pressure got to you
on that floor,
1153
00:54:26,520 --> 00:54:29,895
and I don't think we saw
the best of you.
1154
00:54:29,920 --> 00:54:33,335
I've done a lot of thinking,
and especially at this stage
1155
00:54:33,360 --> 00:54:35,655
of the competition,
nothing's easy.
1156
00:54:35,680 --> 00:54:37,055
I've made a decision.
1157
00:54:38,280 --> 00:54:40,935
The service started off
on the bad foot.
1158
00:54:40,960 --> 00:54:45,295
And from that point, honestly,
I don't think it ever recovered.
1159
00:54:46,640 --> 00:54:49,295
So the person I will not
be investing in...
1160
00:54:52,200 --> 00:54:53,655
...is Craig.
1161
00:54:53,680 --> 00:54:55,295
Thank you.
1162
00:54:55,320 --> 00:54:58,455
Young man, you had that pressure
on your shoulders.
1163
00:54:58,480 --> 00:55:00,415
You were supposed to be running
that service.
1164
00:55:00,440 --> 00:55:02,655
Unfortunately, it was running you.
1165
00:55:02,680 --> 00:55:05,055
I hope you take a lot
of these lessons and apply it
1166
00:55:05,080 --> 00:55:08,895
to your phenomenal business.
You've got two smart micro pubs.
1167
00:55:08,920 --> 00:55:13,575
Yeah. And I know...are going to go
on and become a huge success.
1168
00:55:13,600 --> 00:55:16,055
Thank you.
But I'm afraid we're done.
1169
00:55:19,960 --> 00:55:24,855
It wasn't only service
where we had issues this week.
1170
00:55:24,880 --> 00:55:28,255
There were problems in the kitchen
that led to the breakdown
1171
00:55:28,280 --> 00:55:30,215
throughout that challenge.
1172
00:55:30,240 --> 00:55:33,055
Which means I'UIL also not
be investing in...
1173
00:55:36,600 --> 00:55:37,775
...Kier.
1174
00:55:42,960 --> 00:55:45,975
To see you step up.
And honestly, I don't think you did.
1175
00:55:46,000 --> 00:55:47,415
OK. Yeah.
1176
00:55:47,440 --> 00:55:53,135
I know that you're an incredibly
articulate man with a huge future,
1177
00:55:53,160 --> 00:55:57,055
and I understand how passionate
you are with those sources.
1178
00:55:57,080 --> 00:55:59,975
Take everything you've done
in this competition
1179
00:56:00,000 --> 00:56:03,015
and put it into that business.
All right.
1180
00:56:03,040 --> 00:56:07,815
Congratulations, Amy, Sam,
Andy and Flo,
1181
00:56:07,840 --> 00:56:10,135
into the semifinals.
1182
00:56:10,160 --> 00:56:15,455
The margins of error are going
to be even smaller next week.
1183
00:56:15,480 --> 00:56:20,535
Understood? Yes. Yeah.
Congratulations. Thank you.
1184
00:56:20,560 --> 00:56:24,855
Well done, guys. Well done.
Give me a hug.
1185
00:56:24,880 --> 00:56:27,095
Craig was overwhelmed
with the challenge.
1186
00:56:27,120 --> 00:56:29,495
He fell asleep during service.
1187
00:56:29,520 --> 00:56:31,735
With Kier, it was a really
difficult decision
1188
00:56:31,760 --> 00:56:34,495
because I gave him a chance last
week and I needed to see
1189
00:56:34,520 --> 00:56:36,895
more of him this week.
Sadly, I didn't.
1190
00:56:36,920 --> 00:56:39,695
Really excited
with the four talented guys
1191
00:56:39,720 --> 00:56:42,135
in the semifinal,
and if they didn't know beforehand
1192
00:56:42,160 --> 00:56:45,255
how high the stakes are,
they definitely do now.
1193
00:56:45,280 --> 00:56:47,815
I've really enjoyed the competition.
1194
00:56:47,840 --> 00:56:49,815
This is a once-in-a-lifetime
opportunity.
1195
00:56:49,840 --> 00:56:53,455
I'm so lucky to have got this far,
so I'm not going to take anything
1196
00:56:53,480 --> 00:56:55,135
other than positive stuff from it.
1197
00:56:55,160 --> 00:56:57,735
It sounds super cheesy because
everyone says that, don't they?
1198
00:56:57,760 --> 00:56:59,815
They all go, "Oh, I've had this
amazing experience
1199
00:56:59,840 --> 00:57:01,575
"and I'm so much
of a better person now."
1200
00:57:01,600 --> 00:57:03,975
But I have learned a lot.
I have grown.
1201
00:57:04,000 --> 00:57:06,695
So it's been an incredible
experience.
1202
00:57:08,320 --> 00:57:09,615
Next time...
1203
00:57:09,640 --> 00:57:11,415
It's all about creativity.
1204
00:57:11,440 --> 00:57:14,015
Create social media videos.
1205
00:57:14,040 --> 00:57:16,295
You are taking over.
You are not listening.
1206
00:57:16,320 --> 00:57:18,095
This is like a horror movie.
1207
00:57:18,120 --> 00:57:19,895
There's a place
in the finale at stake.
1208
00:57:19,920 --> 00:57:22,175
When I ask you questions,
don't go on for too long.
1209
00:57:22,200 --> 00:57:24,295
Et voila!
1210
00:57:26,440 --> 00:57:28,175
Oh, the egg. Yeah.
98873
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.