All language subtitles for Top.of.the.Shop.with.Tom.Kerridge.S01E03.Sweets.1080p.WEBRip.x264-CBFM

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

making delicious, handmade products
at home.

It's just that magic of flour and
water.

Certainly, yummy-licious.

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

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

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

So that's where
this place comes in.

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

Come and have a look in here.

Shopkeeper Chris offers cheese,
meat,

and other treats in this idyllic
setting.

You're never going to get this in
London.

But it's about to become a
battleground

for Britain's up-and-coming
artisan food producers.

Bring it on. Deep breaths.

SHE BREATHES DEEPLY

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

Oh! Hello! Hello! Hey, here's
something a bit different, try this.

..and test the market on some
straight-talking real customers...

Please help yourself, guys. No. How
do you find that? I don't like it.

Come and have a sniff of that.
Oh! This is goat's cheese.

Oh, no.

..to succeed...
Down in one. Yeah. Oh, my.

Never tasted anything like that
before in my life!

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

Thank you. Six bottles!
One customer!

And they must impress
two expert judges.

Founder of the School Of Artisan
Food Alison Swan Parente...

There are people out there, in their
backyards, in their kitchens,

they've got a real wish to create.

..and restaurateur Nisha Katona.

It's one thing to have a really
great product,

but you need a commercially viable
business.

Across seven heats, the judges will
decide which

fledgling business has the
most potential - in the shop...

What a nightmare,
the cream's too thick.

Got an emergency!

..and in production at home...

Oh, my word! Is that
what you cook on? Yes.

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

These food producers have to impress
the great British buying public,

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

In this heat, four sweet-makers

will test out their small-scale
business

on the people of Malhamdale

in their bid for the title of
Best Up And Coming Artisan.

The UK's chocolate and confectionery
market is annually worth more than

£4 billion.

So, if our producers' products
fly off the shelves,

they're sure to make
some proper lolly.

I've seen in your shop.
It's quite adult, isn't it?

For, like, for grown-ups,
like me and you.

They are definitely all pretty
grown-up, yeah.

A lot of it is gifts.

You know, whether they're for
the dog-sitter,

or the next-door neighbour
that's been watering the
plants, things like that.

So, you haven't seen a dip in the
sales of it,

because, like, sugar's under
quite a bit of attack.

No, because we're selling premium...
Right. ..sweets and chocolates.
Yeah. Yeah, yeah.

The message, really, is to eat less,
so why not eat better?

The four confectioners have two days

to prove their business
has the most potential.

Lovely, isn't it?

With a little help from home.

Morning. Come on in. Hiya, you all
right?! Hello, I'm Tom.

Welcome. This is Chris, this is his
shop. Oh, hi!

It's nice to meet you. Nice to
meet you. Hello there, chief.

So, you'll be here all day long.

Hello! Let me take that off your
hands. Thank you.

So, this is your pitch.

What have we got in here?
Handmade Devon chocolates.

All the way from Devon?
All the way from Devon.

All the way from Devon, where
there's some proper accents.

Absolutely, my lover.

First job is to set out their stall
to catch the eye of customers.

Look at this. We're getting there,
slowly.

We're in Devon. We are in Devon.

Here, a real Devon cow.

Looks like a Yorkshire cow to me.

Leonie works in sales,

so is going all out promoting her
West Country wares.

Right, ready to go.

I'm going to go for it, is that all
right?

Yes, it's all right, seeing as it's
you, I'll let you.

I'm beginning to love this morning
more and more.

I really am pretty confident,
sneakily.

And what are you doing?
I'm doing Scottish tablet.

It's like fudge.
What's the difference?

It's much more crumbly, and it sort
of dissolves on your tongue.

Wow, I'm sure people will be very
intrigued by that.

Justin learned how to make tablet
from his grandma.

This is the original that my grandma
used to make,

and this is the whisky with
dehydrated horseradish on.

Wow. Yeah, you get those flavours
coming right through. Yeah.

Fashion photographer Justin is
keeping his display tasteful.

Where are my signs?
Are they underneath here?

It is nice for it to be here,
so the customers can see it.

I don't think it needs to be in
everyone's face.

Yeah? Are you happy with it?
Yeah, I think it looks good.

I want to win because this could
change my life.

It's going to put me in a position

where I can grow this business and
do something really good with it.

And what have we got in here?
Talk us through.

Ooh, so, these have been
made in Peterborough.

And you make all of these yourself?
Yeah, I do. Handmade. Amazing.

They look fantastic.
You are going to town.

Wait until you see the samples!
Really? Honestly, I can't wait.

Wajeeha has created special tasters
of her chocolate

mixed with other ingredients
for customers to try.

Somebody has been busy!

I am looking at your samples. Yeah?

It's got basil in there,

and it's got mature cheddar cheese
and milk chocolate.

Mm! It's a new life experience. OK!

Having quit a career in car
manufacturing,

Wajeeha is new to business.

How long have you been doing
this for?

You know what?
I've launched today. What?!

So I don't even know if this is
going to work.

This is such a big deal for me.

This is my first day of trading.

So I'm kind of feeling anxious
about the whole thing.

One box down, three to go. So you've
got three more boxes of that?

Yes. You are planning
on selling loads.

Gillian is selling
cocktail-flavoured marshmallows.

I've just put samples out.

She's keeping her marketing simple -

just piling her product up high.

All right, then, Gillian,
are we all set up?

We are, yes. Yeah, what was the deep
breath for?

Are you all nervous? I'm just
looking at everybody else's,

and I'm thinking, "Oh!"
Don't worry about everybody else,

all you've got to worry about is
yours.

I think I could do with a gin and
tonic. Would that calm the nerves?

Let's have a try.

Not a bad way to start the morning,
that, is it? Mm!

If I was really honest, I think
the competition's quite tough.

There, good boy.

Come on, this way.

OK, then, ladies and gentlemen,
I hope you're ready to sell,

because the shop is now open.

Hi, there, good morning. Would you
like to try some Scottish tablet?

These are all from Devon.

Are they? All handmade by me.

Alison and Nisha want to find
the most viable business,

so are judging their marketing
as well as the product itself.

So, I've got two different
samples here,

what would you like to go for? Dark.
Dark, OK.

Crucial to any fledging business is
testing out new markets,

so the customers' views will also be
important.

Could I tempt you to a cheeky one?

Oh, no, I'm all right, thank you.
Are you sure?

Gin-and-tonic marshmallow?

Nothing from the stalls?
I don't eat chocolate.

What about the marshmallows?
No, I don't like marshmallows.

How many do you want? One or...?
Just one, please. OK, perfect.

And what have you got in your bag?

Raspberry truffles from Devon.

Oh, so you've gone for the truffles?
Yes. OK. I'm not sharing!

Come on, then, let's get you to the
car.

You don't do coats in Yorkshire?

HE CHUCKLES

There we are. Take care, see you
later, guys. Bye!

Bye-bye! Drive safe.

Eurgh, it's horrible!

We'll take two. Two gin and tonic.

Thank you. Thanks very much.

Sold some.

With the till ringing,
it's only first-time trader
Wajeeha left to sell.

I've just seen lots of people make
lots of sales, in front of me.

I'm like, "Great..."

Wajeeha, what's her pricing like?

Really, for the quality of the
product,

probably too cheap.

Do you think because this is her
first time selling,

she might be a little
bit naive here? Maybe.

I think she could sell for more.

Wajeeha's margin is tight, as her
ingredients alone cost around 50p,

and the process is complex.

She's selling an indulgent milk
chocolate bar for £3,

and her signature super foods bar
for just £2.

But she means business,

having sold up and moved in with her
folks in Newcastle.

Right, I've just made a new batch.

My last job was an account manager

but, at the end of last year,

I decided to actually just quit my
job and pursue my dreams.

She now makes chocolate in her
mum's kitchen.

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

I invested a lot of money into
the business already,

but I have confidence
in my chocolate.

To judge the tricky process and find
out more about the business...

Hi, Wajeeha, I'm Alison.
Hello. Come on in. Thank you.

..Alison visited her at home
a few days ago.

Oh, goodness, a chocolate factory.
Yeah. Willy Wonka!

SHE GIGGLES

So, we first start off with the
cacao nibs.

So this is completely unprocessed.

Wajeeha hand-makes her chocolate
from bean to bar,

grinding the nibs to a paste with
melted cacao butter.

That will basically unlock

all of the beautiful flavours
in the chocolate.

She's trying to build a
health-conscious brand.

It has something called
coconut sugar.

And coconut sugar is a natural
sweetener.

It's got a very low glycaemic index.

I add things like super foods in it,
as well, so I add maca powder in.

So do you know what the Peruvians
use maca powder for?

People say it's used to boost
libido. Mm.

That's always what
people comment on.

I think that's what it's most
famous for. Yeah! Definitely.

After 24 hours of grinding,

it's ready for a process called
tempering.

When you temper it, you kind of heat
it... Mm. ..cool it,

and then slightly heat it, and then
that's how it becomes solid

at room temperature.

It's a novel method.

With the hairdryer, it's so easy to
control temperature.

Hand-making chocolate is
time-consuming,

so selling in volume will be
important to Wajeeha.

Out of one production, I can
probably do 50. Yeah.

So, usually, in one batch,
it's about 2000g,

and I can roughly get about 16 bars.

And how long is that whole process,
from bean to bar?

Ooh, 36 hours.

So, 36 hours and 50 bars. Yeah!

Once set, it should be a glossy bar
with balanced flavours

and a good amount of sweetness.

Really nervous, because she's an
expert.

What's she going to think of my
healthy chocolate?

Good snap.

It's got a very complex flavour.

It's not too sweet.

It's got quite a high cocoa content,

but it hasn't got that kind of

terrible overwhelming bitterness.

And I think it's surprisingly
well-made, actually,

given that she's doing a very
complex process

in quite an amateur way.

Thank you, bye! Bye.

Wajeeha is making health claims for
her chocolate

that, I have to say,
I find quite spurious.

But I really admire her ambition.

She is really following a dream.

A dream that will come to nothing,
however, if no-one buys it.

It's got maca powder in here,
as well.

So, maca powder is great for lots of
things,

things like increasing libido.

I'll try a bit of that!

SHE GIGGLES

Is it working?

Finally, she seals a deal.

I sold my first bar of chocolate!

It was a great moment.

OK, so you bought the posh
chocolate.

We did. Yeah, that looks lovely.

What made you buy that?
The health benefits.

Health benefits? Makes you smile,
doesn't it, chocolate? Yeah!

She may now be selling bars...

Do you want to try some?
Mm-hmm, please.

But her decision to melt them down
with other ingredients

as samples could be risky.

Not keen on the salted one.

OK.

She's created a beautiful chocolate,

but the little tasters were a bit
confusing.

She's a trier, but I think she's
trying far too hard.

Would you like to try some
Scottish tablet?

They're made with Devon cream,
Devon butter,

and freshly picked
Devon raspberries.

Have you got your ID?

Definitely!

Marshmallows. They look great, yeah.
Spirits, gin and tonic especially,

very trendy, at the moment.

OK. Marshmallows, historically,
have been a bit slow.

But because they're quite special,
they've got a chance? Definitely.

Don't drive on marshmallows! No!

Gillian's sales patter is as cheeky
as her boozy treats.

Everyone wants a cheeky one,
don't they?

Everyone wants a cheeky one!
Everyone wants a cheeky one off me.

Gillian has a good margin,

with ingredients costing 60p a bag,

while she charges £4.

Grown-up sweets is quite
a niche market,

but her favourites are gin and tonic
and Amaretto,

which she makes at her home near
Manchester.

I've always wanted to work for
myself.

That is a really nice one.

It's lovely when you're selling the
marshmallow,

although, when you're shouting,
"Fancy a cheeky one?"

over a car park, you have to make it
quite clear

it's marshmallows you're offering!

Gillian's a court officer,
but has long dreamt of a change.

Oh, when she came home and said "I'm
going to do marshmallows",

I were like, "Oh, no!"

We've been through cakes, fudge,
burger vans.

But how wrong were I?

Cheeky!

To find out more

and judge the process
Nisha visited her HQ.

Hello! Hello, Gillian!
So, this is your factory?

It is, yes, I can take you up to
the bedroom and show you where

the magic happens.
What an invitation!

Oh, my word.

Originally, this used to be my
daughter's bedroom.

I can see a small camping stove -
is that what you cook on?

Yes, that's what I cook my syrup on.

So I'm going to make gin-and-tonic
marshmallows.

Is it animal gelatin that you're
using? It's animal gelatin.

My recipe's completely different to
any recipe that I've seen,

because I soak my gelatin in the
alcohol.

So, sorry, you're going to soak
the gelatin in 100% gin?

Yes. And that's what makes your
recipe different, is that right?

Yes. So, now I will get the syrup on
the burner.

The syrup is made from sugar,
corn syrup and tonic water.

I do put a little bit of
gin essence in.

Do you feel it needs that?

It does give it a little bit of a
flowery smell.

To get the bouncy texture,

the syrup is heated up to
102 Centigrade,

before the gelatin is added,
and it's all whipped up.

Just going to put my lime zest in
now.

Wow.

It's then poured into trays
and left overnight.

That's perfect. Mm-hmm.

For Gillian, selling a niche product
suits her scale of operation

at the moment.

Initially, I thought
maybe I'll try and sell them online,

but I can't control how many I sell.

Whereas, at least if
I'm doing a market

or a festival, I can get a guide of

how many bags I'll need to make.

THUD

It's a satisfying thud, that, is it?
Yes.

She can sell 100 bags at a single
festival,

but has higher hopes.

I'm just a one-man band,

but, hopefully, when it starts to
grow, I can start to employ people.

I can see my products in
supermarkets,

or even in hotels, in a gift set.

A good marshmallow should be bouncy
and light,

without becoming overworked
and rubbery.

She doesn't give much away, which...
I found that a little bit unnerving.

It was like having a job interview.

In terms of texture, that's good.

It's not too sweet.

It's creamy. It's fluffy.

I'm getting that little bit of lime.

And a good amount of
the gin-and-tonic flavour.

I balked a bit when I saw her
put gin essence in -

that's counterintuitive to the
production of an artisanal product,

but marshmallows are on the
ascendance.

We don't have a completely saturated
marshmallow market - yet.

If Gillian wants a big bite of the
marshmallow market,

her brand must stand out.

Hello, Gillian! Can I tempt you to a
cheeky one?

How many packets would you have
to eat in order to get drunk?

You'd probably get fat before you
got drunk!

Tell me a little bit about the way
that you dress the store.

The good thing with marshmallows is
it does look all nice,

lovely and colourful, and it's a bit
cheeky, and I'm a bit cheeky.

She's a cheeky girl, isn't she?
Yes. She's full of personality.

Yes. But she'd done
nothing with the stand.

All we had were the
piled-high marshmallows.

It certainly didn't hit you in the
face.

The farm shop is a cornerstone of
the community.

That's £4.40, then, please.
Thank you very much.

And with a tea room attached, it's
often used by village residents.

Thank you. Would you like to try
some Scottish tablet?

Including shopkeeper Chris'
mother-in-law, Muriel.

Oh, that's nice, yeah.

That's lovely. I think I'll take two
of those and two of those.

There you go, thank you very much.
Thank you.

That's the salted caramel.
Oh, that's lovely.

Good! Right, we're going to be fine
tonight with this party, aren't we?

Did someone say party?

I need to get in on this!

So, lots of people coming?

Yes, yes, yes. That sounds lovely.

What sort of things
are you going to be serving?

Probably quiche and salad.

Oh, I love quiche. I love salad.
Yeah.

There might be a drop of wine,
as well.

Is there any, you know,
like, any spare spaces?

You're very welcome,
if you'd like to come.

Do you know what? I may well take
you up on that offer.

Oh, well, I hope so. Because
I'd be very interested to see

what they make of all of the stuff
you've bought today. Yeah.

Maybe I'll see you later on.
Don't forget.

I got an invite to a party.

Although I did really have
to twist her arm to get it.

Come and have a taste.
They're all made in Devon.

Leonie, she's selling truffles.

Yes, price point £4.95.

She's got ten truffles in a bag.

So, using my rubbish maths, that's
just under 50p a chocolate. A pop.

Would you like to taste some of my
chocolate from Devon?

Sales rep Leonie is in her element.

Have you got anyone at home you can
share them with?

My wife would have them.

Well, why don't you make her day
and take a bag or two?!

There was something about Leonie's
patter that got you to buy her

chocolates? Oh, yes, yes.
She called me over... Ah, OK!

I get it! She's a good saleswoman.
She was a good saleswoman!

Very good saleswoman.

People are definitely buying into
the Devon story.

They're just sold, they're just
buying them like there's no
tomorrow.

Are they? Yeah, they are,
they love it!

Leonie's profit margin is good,

despite her luxury chocs
costing £1.50 a bag to make.

Both her raspberry liqueurs
and salted caramel truffles

are £4.95 to buy -

the priciest item today -

so she may need to be persuasive.

Oh, hello.

She makes them at home in her
beloved Devon.

What isn't there to love about
Devon? You've got the sea,

you've got the beautiful Devon cows,
where I get my cream from.

We've got the best local
ingredients.

While she's been doing it for a
while, it's a small operation.

I somehow got into this quite by
accident.

My friend got married 15 years ago,

and I don't know what made me say
it,

but I was going to make her
her chocolate favours.

The guests loved them.
And here we are now.

Alison went to Devon to judge her
production.

I'm quite excited about meeting the
judge.

It's a great honour for me to meet

somebody from the artisan world.

Hi, Leonie, I'm Alison.

Hi, Alison! Lovely to meet you,
as well, do come in. Thank you.

I'm going to be making the raspberry
liqueur

that I'm bringing to the shop.

Leonie starts by making the
flavoured ganache centre,

using pre-bought chocolate chips.

I just melt the chocolate,
first of all.

Just over a pan of warm water.

Is this the chocolate you use all
the time? Yes.

The chocolate is mixed with
melted Devon butter and cream,

before flavouring.

This is full of real raspberries?

Fresh Devon raspberries.

That I've in steeped in a local
liqueur. Goodness!

To make the shell cases...

You'll have to excuse the noise.

Leonie tempers more chocolate by
machine.

Do you miss doing it by hand?
No, I don't,

because I'm self-taught.
I've had so many disasters,

I was wasting so much chocolate.
Yes.

Once silky smooth,
it's poured into moulds.

Basically, I'm just going to shake
the excess out,

and then it'll just go in the
fridge.

Let me have a look at that now.

I just want to see how thick and how
even it is.

Actually, I'm just going to tip a
bit more out,

I don't think I've quite
got enough out. That's better.

When hardened, Leonie fills each
shell with a fresh raspberry

and the ganache before sealing.

And then I'm just going to leave
that now, in the fridge to set.

Leonie sells at local fares to
tourists, as well as online,

and knows it's Devon she's selling.

It's just so satisfying when I get
people coming to my market stalls,

I'm able to tell them that it's made
with beautiful cream from Devon cows

and lovely sort of liqueurs
from a local winery up the road.

Something they can just take home
and remember their holiday.

Liqueur chocolates should have a
good balance of sweetness and booze

in the centre, surrounded by a thin
chocolate shell.

I did get a bit worried.

She seems to know her stuff.

I had to really start thinking about
things, but, ah, it'll be fine.

Well, that's a very well-balanced
chocolate.

You can see the raspberry's
right in the chocolate,

and the consistency of
the ganache is very good.

The chocolate itself is a
little bit thick.

But it's not too bad at all.

And it does taste
really, really good.

My immediate reaction to the
chocolates

is that they are a rustic product.

The raspberries taste delicious.

The problem is that she has got a
lot of experience selling to people

that she knows, a certain type of
tourist,

but I don't know how it'll go down
in Yorkshire.

Hello! You made this? Yes, yes.

All the way down in Torquay.
Good grief.

Well, there's certainly no doubt

where her chocolates come from,
thanks to her promotion.

I'm pretty pleased with the way
I've dressed my stall.

I've really thought about it.

Compared with the others,

I think it's just really showcasing
my product.

Hello! Hello.
This is a stall that screams Devon.

Of course.

You've got a Devon seagull.

GULL CAWS

Oh, yes.
So, these are your truffles?

They are. So, you've decided to
break them up for tasting?

Yes. How did you make that decision?

I just think it's easier
for people to taste them.

The general effect is one of such
Devon-ness,

it was very authentic,

but the samples looked a mess.

Economically, it makes sense to chop
those truffles up. Exactly.

But they didn't do justice, I think,

to the ingredients themselves.

Ooh, look, very tempting.

Would you like a cheeky one, ladies?

Absolutely gorgeous.
It is? Ah, I'm so glad.

And there's your little goodie bag.
Goody bag, yes.

Oops! Whoops, it was.
I've got a broken one. It was.

It tastes the same. Thank you.

Hi, there.

Taking a laid-back approach
is Justin,

who's letting his unusual
flavours...

The whisky ones or...?
Yes, there you go.

..grab customers' attention.

I bought two lots of horseradish
with... Whisky. ..whisky tablet.

I thought, that sounds quite
disgusting but I will try it,

and it was really nice.

It's £3 for a piece of tablet. Yep.

But he's also got a deal on -
four for ten.

We all like a deal.
Everybody loves a deal.

Fudge is a good seller. Yeah.

So this'll be quite
an interesting one.

Justin's lower prices mean his
margin is more modest.

With ingredients costing 30p a unit,

he sells for around £3.

He's brought plain vanilla,

as well as his unusual
whisky-and-horseradish flavour.

But when it comes to convention,

Londoner Justin likes to break
rules.

I like to do things my way.

I guess I'm a 45-year-old rebel.

Alongside the day job, he sells
tablet at a London market.

You want to try some Scottish
tablet?

My grandmother taught me how to make
Scottish tablet.

I guess it's like a fudge but it's
much more crumbly,

it dissolves on your tongue.

It's pure sugar heaven.

I've entered this contest

because I want people to know what
Scottish tablet is.

I want to bring it to the people.

Nisha went to scrutinise the
process.

Hello, Justin. Hi, Nisha, lovely to
meet you.

Really nice to meet you.

The basis of tablet is heating
together just four ingredients -

butter, milk,

condensed milk and sugar.

And you're using just white
granulated sugar?

Yeah, this is what my grandma used
to use,

so that's why I make it this way.

OK, so this is your grandmother's
recipe?

Yeah, I love the fact that it's a
family heirloom.

I love the history attached to it.

The crumbly texture is achieved by
whisking

while heating to 113 Centigrade,

which crystallises the sugar.

If it goes over, it's ruined.

It becomes like toffee,
it's too overcooked.

If I go under the temperature,
it doesn't set.

We're getting close.

This is when it starts to get a
little bit vicious

and tries to fight back. Yeah.
It starts to spit at me.

It's like a wild animal, isn't it?
Yeah, I love it. It's a fight.

And suddenly I'm getting that
buttery toffee smell... Yeah.

..which I didn't get before.

Next... So, I add the whisky.

..his rebellious flavourings.

And now I'm adding dehydrated
horseradish.

It smells parsnip-like. Yeah.

Sprinkle that much of that in.

Justin uses crushed biscuits
for the base.

The digestive adds a bit of a
saltiness to it

against the sweetness,
so it's not quite so intense. Right.

I leave it to set for two or three
days, then I cut it up,

and it's ready for the market.

He's been in production for nine
months,

but is keen to expand the business.

My ambition with it is to
grow this company so that I've got

people helping me and, you know,

I can grow old with it and it can be
there for my kids.

You know, that's my hope.

Good tablet should be creamy and
sweet

with a distinct crumbly texture.

Nisha didn't give anything away.

She was very professional.

But I'm feeling confident.

It's very sweet and buttery.

It's crumbly. And there's a nice
texture to this, that makes it quite

different to fudge
or toffee or caramel.

My mouth is watering
because I want more.

It's very charming that Justin is
following his grandmother's recipe,

but many people will not have tried
Scottish tablet outside of Scotland,

and that's a challenge for Justin.

However, instead of providing
clarity...

You've got no prices on here.

Well, it's, uh, it was down here -

it's £3 a bar or four of them for
£10.

..Justin's stall and brand
message...

Is that a cheese or toffee?

..are causing confusion.

The only thing I bought was this
whisky-flavoured crunchy fudge.

What was the main ingredient in it?

It's horseradish. Horseradish.

And...

I can't read the other thing.

No spectacles. Yeah. Yeah.

My first impression of Justin's
stall,

I wasn't quite sure what he was
selling at all.

It's London & Sons Rebellious
Royal Tablet.

And none of those words tell the
tale of his grandmother.

In terms of branding, I think he's
missing a trick on that. Yes.

There we are, I think that should do
it.

A bit more there.

As day one draws to a close...

Are they truffles? Yes, they are.

..some of our sweet-makers and their
products are proving more popular

than others with customers.

We got some beautiful dark
chocolate.

And it was smooth.
There was no bitterness.

Um... It was just delicious.

So we're going for some truffles.

Out of all of the stalls in there,
the one that particularly caught my

attention on the way in
was the truffles.

I'm not a great marshmallow fan,
so I passed on those.

Bit of tablet?

Immediately I walked in and I saw
tablet.

She's always liked tablet, so when
she saw it her eyes lit up, yeah.

We're a double act now, we're like
Morecambe and Wise.

Just before the shop shuts for
the day, nerves are high.

The judges want to test how well the
food producers take constructive

criticism, so are giving each of
them some feedback that could help
sales tomorrow.

Wajeeha. Hi, there.

I think the way that you
have presented your stall,

I think it's fantastic.

But I wonder if you have enough
faith in how good your chocolate is,

because these samples could be done
without the bits and pieces on this.

You want people to buy this, so they
need to taste that. Right.

Hi, Leonie. The whole presentation
is absolutely charming.

But what I would have liked to have
seen is perhaps a little bit of that

pride spilling into the way that
you present your samples.

Hello, Justin. I think your tablet,
it's unusual,

there are unusual flavours.

Lovely, good.

But, Justin, for me, the really
intriguing part of your story is
your grandmother's tale.

The fact that it's got that ancestry
and that pedigree.

And I would just like to
see that perhaps accentuated.

Right.

Gillian, I have to say,

I'm not a massive marshmallow fan
but you've converted me with these.

I think they're great. Oh, lovely,
wonderful.

But what I do think is that you may
be missing a trick about the
branding,

because I see this,
I see the cheeky gin,

but you could do something a bit
more on your stall.

Right.

With a place in the final at stake,

which includes supplying the shop
for a month,

how they interpret advice could show
who is ready to take their business

to the next level.

I've sacrificed so much.

Quit my job, started my business.

Winning this would mean everything.

I have felt absolutely at home
today.

I've loved every minute and I can't
wait for tomorrow.

I am really just champing at the bit
now.

I think it's a good competition,
this.

It's not as easy as I thought.
HE LAUGHS

I'm going to go to a shop
and hopefully pick up a couple of
cocktail glasses.

Then it's more obvious that
it's got a bit of a party theme.

Gillian's not the only one
in the mood for a party.

I'm off to see Chris' mother-in-law,
Muriel, and her pals...

I don't think the sheep like me.

Here you go...

..to find out what they made
of our sweets.

Knock knock, knock knock,
knock knock, hello.

Hello. Hello, ladies and gentlemen,
it doesn't look like there's much
left.

Scraps. So, the marshmallow.

This marshmallow is absolutely
beautiful.

It melts in your mouth.

You just want to eat more and more.

What did we make of the tablet?

Very nice indeed, but my favourite -

I think Caroline
has eaten them all -

is the dark chocolate truffle.

It's all gone.

With the raspberry? No, that!
LAUGHTER

I hope he continues to stock them in
the farm shop.

Well, you're the mother-in-law,
you're the one that can tell him
to do stuff.

As the evening draws in over the
Dales...

We need to talk a little bit about
the history of Scottish tablet for
me and for my family.

..one food producer is still toiling
away.

Oh, this is quite a cute picture of
her. Oh, that's lovely.

Perfect.

It's day two.

Later on one food producer will earn
a place in the final where they'll

compete against other heat winners
to be crowned best up-and-coming
artisan.

Yeah, I'm a little anxious.

It's a big day.

I'm feeling nervous.

I want this so badly.

Bit tired, cos I couldn't get to
sleep last night, cos I was so
excited.

I slept OK, because I went and got a
bottle of wine, so I went out like a
light.

Before the shop opens, however,
another marketing challenge.

All four must design a dish to go on
the shop's tearoom specials board

that shows off their confectionery.

The aim is for the diners to fall in
love with their product and buy it

from the stall on the way out.

We can use a lot of these products
as ingredients in dishes,

make up a new special, pop it on
the board, get them to try it -

hopefully that then drives sales.

So that tearoom is really important
to the shop?

They both feed off each other,
literally.

First up it's Justin and Gillian.

I believe Justin is attempting a
Yorkshire pudding.

I'm just keeping an eye.

Not being a Yorkshireman or from the
North, it'll be interesting to see
this.

Justin's dessert is an
ice-cream-filled Yorkshire pudding
made with his vanilla tablet.

He's called it Northumbria Storm.

Yorkshire pudding is considered a
savoury dish,

and I'm cooking it in front of a
Michelin-star chef, so the
pressure's on, you know?

Knock knock.

How are we getting on? We're good,
it's all going to be fine.

It's called Rebellious, isn't it?
Yeah, absolutely. And we are -

we are rebelling in Yorkshire
with a sweet Yorkshire pudding.

And I think they're going to
like it. Let's hope so.

To entice customers to buy her
marshmallows Gillian is

creating a twist on tiramisu
which she's calling a Cheeky-su.

It's like a cocktail in a glass
dessert, with lashings of alcohol.

So it's cheeky.

She layers Amaretti biscuit,
chocolate sauce,
and liqueur-spiked cream,

which she'll top with toasted
Amaretto marshmallows.

So the marshmallows are only going
on the top -

they're not layered through
it all the way through?

No. They're just going to go on the
top, because what I want to give is
people the taste of when they are

melting, because it's completely
different, it's like liquid gold.

Yeah, like liquid gold.

What do you think?
Do you think they're...?

Quite impressive.

What are you doing this Sunday?

THEY LAUGH

I'm quite happy with those.

Justin serves it with more tablet
in a sauce, and crumbled on top.

There we go. I must admit,
that does look lovely.

Yeah, let's hope they enjoy it.

The judges will decide how well
the product has been shown off
and whether

they think it'll drive
sales in the shop.

Let's try.

Hmm.

Full of flavour. I think Justin's
very creative as well as being

rebellious, but if I was looking at
this I wouldn't know what I was
going out to buy.

Tablet, it's a
little-known substance anyway,

and so I think you need to be a
little bit more brazen when you're
showcasing it.

I think I've done it.

Gillian finishes her dish by
toasting the marshmallows.

It really does bring even more of
the taste of the Amaretto out,
as well.

They are absolutely amazing.

I'm done. That looks gorgeous.

There is something of the Blackpool
in me that loves this.

I'm going to try the toasted part
of the marshmallow.

They've changed in their nature.
Because, of course, they're toasted.

There is a slightly chemical taste.

Gillian's marshmallows are rather
delicious.

And I'm not sure that, having had
this dish,

I would rush out to buy them.

Next, Wajeeha and Leonie.

BLENDER WHIRS

Oh, my God, look at this bowl.

That's the start of my pavlova.
Doesn't that just look...

How lush does that look?

I've decided to do this raspberry
liqueur truffle pavlova, because
people

get the taste of the chocolate,
the Devon cream,

the raspberries and I think once
they've had a taste of that they'll
be buying the chocolates.

Leonie's deconstructing her truffles
through her pavlova with a

chocolaty meringue base, followed
by a layer of her raspberry ganache.

In general, how are you getting on?
You strike me as someone very calm.

I am. No worries.

I like a chilled chef.

Thank you.

So, I'm making today a chocolate
brownie trifle,

and hopefully it'll drive traffic to
my stall.

She will use both
her flavoured bars -

her dark chocolate in the brownie
with her milk chocolate in her
sauce.

You're looking for the sharpness of
the raspberries to work together
with

the dark chocolate. That's it. And
then the sweetness and the richness

with the milk chocolate. The milk
chocolate, yeah. Good luck, mate.

Bringing her pavlova together...

So, they're going to go on.

..Leonie adds boozy raspberries
and whipped cream.

Uh-oh. The cream's gone a bit
thicker than I wanted it.

What a nightmare, the cream's too
thick.

Don't panic.

Nothing a few raspberries
and truffles can't hide.

This is Leonie's raspberry
truffle pavlova.

It's looking like an unwieldy mess.
I completely agree with you.

Let's try it.

I'm not sure that I associate
truffles with pavlovas,

so I wouldn't know what I was going
out to buy.

That's the problem.

This is where it all goes wrong.

With all her components made,
Wajeeha must now bring her trifle
together.

Right... We are nearly there,
nearly there.

SHE EXHALES

And breathe.

Ooh!

SHE LAUGHS

This is supposed to be the
ambassador of that high-quality
chocolate out there.

She's been very clever with
this chocolate brownie,

because there are little solid bits
of chocolate in it,

so you can really taste the
chocolate that she's selling
outside.

Both chocolates are represented
here,

and I think it's very clever,
because it's that that's

going to make people go out there
and buy that chocolate.

The judges may have given
the four dishes a mouthful,

but the real proof of these puddings

will come when they go on sale to
the public at lunch.

That fits, anyway.

Yesterday was a little slow,
but that might be something to do
with the weather.

Today the weather forecast
is a lot better.

And if it is, that means we
will be a lot busier, we hope.

So, best get down to business.

All ready for another day
of big selling?

Yeah! Woo!
That's what we want, Wajeeha.

After yesterday's feedback
it's crucial the judges
see what changes each

food producer has made, and how it
affects their products' popularity.

I've got Scottish tablet,
if you'd like to try that?

My grandmother used to make this
one, the vanilla one. Did she
really? Yes, that's her there.

This is your grandma?
That's Grandma.

What I've done is come up
with a picture of my grandma, Nita,

and just a little description about
where this recipe came from.

And it was nice to do.

I hadn't looked at a picture of her
for a long time.

It just brought back a lot of good
memories.

Hi, Justin. So, this is Grandma.
That's her, that's Nita.

That's amazing. It gives the tablet
a face.

And the kilt, as well.

I was christened in that kilt.
Were you? This is an heirloom?

Yeah.

Justin's changes may be
hitting home.

Can I tempt you to a cheeky one?

When you say a cheeky one,
what's it made of?

I'm talking about the marshmallows.

But Gillian's new props aren't
stirring up the customers.

They're not massive changes, cos
you've not got a massive stand,

so I thought, "I can't really have a
disco light, it'll take up too much
room."

What do you think? Has it made a
difference? It's more obvious that
the marshmallows are cocktail ones.

It does look quite fun.

I'm quite happy
I did make the changes,

although it's only a subtle one.

We had some kind of plastic
cocktail glasses,

but I felt it was half-hearted,
because it really still didn't spell

out that this was a cheeky product.

What have we gone for?
Salted caramel.

£10, thank you.

Hello there, ladies,
nice to see you again.

Hello. How are you? Sorry, Leonie,
I didn't mean to interrupt.

These ladies already
know what you've got -

they were having a lovely dinner
party that I gate-crashed.

We came back specially to get them,
cos we tasted them.

Fantastic, so, would you like 20
bags?

LAUGHTER

We could, between us, have a bag of
each, couldn't we?

When it comes to sampling today,

Leonie has decided not to do things
by half.

Help yourself.
Have whatever you like.

I've made a few little tweaks.

Basically to my samples,
cos I cut them up I bit too small

yesterday and they didn't look
brilliant.

You really are giving
away a whole truffle -

I thought you were going to cut
them in half.

No, no, I thought I'd be really
generous.

However, giving away whole truffles,
each worth about 50p...

..could eat away at her sales
figures.

I didn't buy anything today.

I didn't need anything.

SHE LAUGHS

Today Leonie has been giving out
whole truffles and people have been

going away like gerbils.

I could feel her profits
haemorrhaging away.

Hi, how are you?

You look familiar. I came in

yesterday. You did, yeah. You didn't
have this yesterday. I didn't.

The judges said to me
yesterday, you know,

"You seem to be masking your
product," so I just thought,

"Let's just go back and strip the
chocolate completely to its raw
natural ingredients.

I'd like to buy one of
each, both of them.

Oh, great, thank you so much.

They're meant to be for gifts
when I get back home.

They won't be - I think we'll
probably get as far as the motorway,

and they will have gone.

It may be working, but her sales
patter is causing concern.

I created the bar
with natural sweeteners.

No added sugar. And it's got three
times more antioxidants than Goji

berries, so it's a really, really
healthy bar.

All right. Yeah? All right,
thank you, I'll see you later.

Hi, Alison. I've been thinking,

and there's one thing that does
concern me a little bit.

Chocolate has got a great deal of
sugar in it and a great deal of fat
in it.

I think you might like to think
about the claims that you're making.

This bar has been tested in a lab.

It tells me how much antioxidants it
has.

But however many antioxidants there
are in a bar of chocolate,

it doesn't really make chocolate a
healthy option.

Yes, you're right, you're right,
I'll definitely think about that.
Thank you.

I'm definitely feeling a bit
emotional.

I'm going to have to now market it
differently.

It is changing my strategy
completely,

but I just need to get over it
and crack on, really.

Lunchtime. With the shop tea room
open and a chance to sell more

product off the back
of the specials board.

Can I have a cheese and tomato
panini, please?

But with locals who know what they
like, the dishes are proving hard to
shift.

I don't really like marshmallows
and pavlova's not my thing.

And I'm not fond of chocolate
brownies, either, sorry.

We can't tempt you, then,
with the specials?

If they weren't fattening, yes, but
they're fattening, aren't they?

However, one does seem to be
generating curiosity.

We're just going to order one of
these Northumbria Storm, please.

Justin's sweet Yorkshire pudding.

Enjoy that. Thanks very much.

The Northumbria Storm, please.

Northumbria Storm, yeah. It tastes
nothing like a standard Yorkshire
pudding.

Like a profiterole? Yeah.

Quite delicious.

But will the interest in the dish
drive anyone to buy tablet from
Justin's stall?

You had the Yorkshire pudding?

I did. Brilliant, yeah,
that was my dish.

I'm actually going to take one.

Wonderful, thank you so much.

Thank you very much indeed.
You have a good day.

As the only producer to sell off the
back of his specials board dish,

you could say Justin's Northumbria
Stormed it.

Come on, in you go.

I'll keep an eye on the dog.

Don't worry.

DOG WHINES

Mate. Shh.

Skills.

Dog skills.

How are you? I'm good, are you?

It's the final few hours.

Both of these truffles have got
organic Devon cream, organic Devon
butter.

Which one do you want, the whisky
one?

It's more interesting, yeah.

So not long to prove they're the
best up-and-coming sweets producer

to win a place in the final.

I'll take a bar of the milk
chocolate.

Gillian's sweets, however,
have hit a stumbling block
with some smaller customers.

They do contain alcohol,
so unfortunately...

You're too young. Yeah.

Children can't eat them because
they're alcoholic,

and in that is potentially
a limited market.

And age isn't the only issue.

We can't have them if they've got
gelatine in.

They have got gelatine in,
unfortunately.

Yeah, we can't, we don't eat
gelatine.

We get some really nice marshmallows
from Paris from a really good

supermarket and they've not got any
gelatine in those.

All right, thank you.

Think I need to go to Paris.

Try their marshmallows.

This is vegan, here,
the dark chocolate.

Very clever, well done. Thank you.

Sadly we weren't able to try the
marshmallows, because we have a
vegan diet.

But the chocolate was beautiful.

Wajeeha's prices may be the lowest
of all of the stalls...

It'll be proper bitter, but that's
what gets put into the bar.

It's awesome. Yeah?

..however, it's her new sales patter
which seems to be drawing in a
crowd.

It's all bean-to-bar chocolate,
handmade.

Stoneground. Would you like to try
some? Of course you've got to try
some.

You can't turn down free chocolate.

You've got to try it.

Two of each, then, please.
Thank you so much.

She was talking about how she made
the chocolate, the provenance,

the fact that it was bean-to-bar.

And suddenly the chocolate came
alive for what it really was,
which is a high-end product.

She's a very good saleswoman, we're
not supposed to be eating chocolate.
Oh, right, oh, great,

well, she's done very well, then.

My grandma used to make
this vanilla one.

Justin's family tribute is enticing
customers to try -

and buy - his tablet.

Ooh, Sheila, you have to taste
some of this.

Scottish tablet. Oh!

It's beautiful, just very special,

never tasted anything like that
before in my life!

THEY LAUGH

I'm a Yorkshire lad,
I'm not Scottish.

I'm going to try and tempt you
with these chocolates.

Leonie's still handing
out whole truffles.

Thank you very much.

With little return.

So she brings out the big guns
and fires off her accolades.

This is award-winning
Devon truffles.

They're award-winning.

Go on, you know you want one. Go on,
then, I know I want one really.

With just a few minutes left...

That's the one my grandma made.

..they are fighting over
every last customer.

Who makes this? I do.

That is seriously good tablet.

So, I am selling these
today - any four for £9.

Very nice. Great.

Not driving, are you? No, he is.
LAUGHTER

This is real Devon chocolate.

It's orgasmically good.

SHE LAUGHS

I'll have to use that in my sales
pitch - "they're orgasmically good".

So, tablet and truffles.

OK, ladies and gentlemen, that's
two days of trading all done.

I'm feeling good at the moment.
I've had some really good feedback.

I've just tried to show
my passion for Devon.

I hope it's shone through.

The judges have seen the products

being made and seen how well they
are promoted.

Let's hope that
I've done Grandma proud.

Now they'll get the sales figures.

So, day two. That's up.

That's up, and that's up.
That's great.

Three are up, one is down.

They'll put all this together to
decide which is the most viable

business and deserving of
a place in the final.

So, judges, how do
you think it's went?

I think it went really well.

These are people who are so full of
passion and, gosh, what a joy to
watch them.

So, in terms of sales on the shop
floor, in fourth place...

..was Gillian and her marshmallows.

In third place was Leonie
and her truffles.

I thought she would have been up
at the top. My goodness.

Second was Justin and his tablet.

And then in first place is
Wajeeha and her chocolates.

But it was also very cheap, and so
we need to put that into the mix.

Well, those are the sales figures,
but it's not just about that, is it?

So, Leonie.

Leonie's stall told you everything
you needed to know about her,

about her passion for Devon.

And she is extremely good at
selling.

I mean, these are not sophisticated
truffles.

Talking to the customers,
they were seeing them as something

that was quite warming
and heartfelt.

I didn't get a single negative
comment.

That doesn't surprise me at all.

They were clunky and comforting.

So, keeping on the chocolate theme -
Wajeeha.

I think to be doing bean-to-bar
is really a phenomenal thing.

It is an extremely
complex chocolate.

And it's delicious.

But it was quite cheap.

That bar of chocolate
was only £2 a bar.

She can put it up, because against
other chocolates it stands out.

She has to have faith in that
chocolate and charge a proper price
for it.

OK, Gillian, big marshmallow fans?

I wasn't, and I am now.

I think this idea of the
gin-and-tonic and the Amaretto
marshmallow was very, very enticing.

But there was nothing about that
stall that drew you to investigate
A, them, and B, her!

The people that I spoke to loved
those marshmallows.

But there were many commercially
limiting factors.

And that only gives them
legs to a certain audience.

Justin and his tablet.

I think of tablet as being a
slightly more crystalline product.

And I felt that Justin's tablet was
pretty fudgy all the way through.

I think tablet's intriguing.

And I think the tale behind it
was intriguing.

But the message wasn't clear.

So, you asked him to change things
around a little bit for day two.

We did, with the story of the
tablet, and it brings the tablet
alive.

Then in terms of the specials board.

The idea of the Yorkshire pudding
was very endearing.

That Yorkshire pudding did translate
into sales.

He needs to focus his marketing
ideas,

but it could actually become
a really successful product.

Well, you've got a lot to think
about.

I'm glad it's in your hands and not
mine.

There's a lot to discuss.

I feel really nervous right now.

I know that I had
a good day in sales,

but I also had criticism today,

so in terms of having a chance -
don't know, I'm not sure.

If I got through this stage now,
through to the final,

it's something that
I've worked so hard at,

and I've been so passionate about,

it'd just be absolutely
unbelievable.

Do you know what? I'm absolutely
exhausted, but happy exhausted.

I've given it my best shot.

I'm feeling really confident about
what I've done, what I've produced,

and so, yeah, I'm pretty
sure I'm going to win.

Congratulations, guys, well done,
all four of you.

What an amazing couple of days.

You should all be very proud.

Now, the numbers are in, but the
judges weren't just looking for how
many items were sold -

they were looking for
quality of product,

and also viability as a business.

How it was sold, and how it was
promoted.

The judges have made their very hard
decision.

And the winner of the Sweets
category...

..and the person that's going
through to the final...

..is...

..Wajeeha.

Well done, mate.

THEY APPLAUD

Well done. Come here.
Well done, well done, well done.

Ah!

Thank you so much. It's amazing!

I really, really loved
her dark chocolate.

It's rare to find a new product on
the market that stops people in
their tracks,

but Wajeeha's chocolate really did
that, and that makes her such a
worthy winner.

Winning today means my chocolate
business is good.

That, for me, is the biggest
confidence booster ever.

Well done, mate,
you did really well.

I'm going to carry on with my
marshmallows, because I know
marshmallows are the future.

I'm going to be a marshmallow
millionaire.

You try to be optimistic,
but hey-ho, you know,
these things happen.

On to the next competition.

Bring it on.

Disappointed I didn't go through,
but I'm very proud of myself.

I still love my product and I feel
like everybody should try making

some type of artisan food
and getting into it.

It's a magical thing to do.

I can't believe I won.
I can't believe it.

Next time...

Do you like chilli sauce?

Four producers of cooking sauces...

COUGHING

..test out their products...

Sea salted caramel stars.

I don't have a sweet enough tooth to
appreciate it.

..to try and win a place in the
Grand Final.

That's nice.

You can't disappoint two women -
you need to decide. Oh.