All language subtitles for Top.of.the.Shop.with.Tom.Kerridge.S01E06.1080p.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.

Chutney! 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 EXHALES

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

Hello. Hello. Hey, it's something
a bit different. Try this.

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

Please help yourself, guys.

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

Come and have a sniff of that. Whoa!

This is goat's cheese. Oh, no, love.

To succeed... Down in one.

Oh, wow! Never tasted anything
like that before in my life.

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

Thank you.
Six bottles, one customer!

And they must impress
two expert judges -

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

There are people out there in their
back yards, 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.
We've 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.

Testing out their
fledgling businesses on the good
people of Malhamdale in this heat

are four drinks producers,

in their bid for the title of
best up-and-coming artisan.

Believe it or not, we are drinking
less alcohol as a nation than we
were 15 years ago,

which in turn has led to an increase
in well-crafted alternative
soft drinks.

It's a new trend that's
proving to be a profitable market.

Over the past ten years,
there's been a big drive in the
craft beer market,

but that now seems to have flipped
over the other side

into the non-alcoholic market
for grown-ups.

You want something a bit more
interesting in a bottle.

Are they a big seller in your lovely
artisan shop?

Absolutely.

The drinks producers want to prove
theirs is the best beverage.

Customer parking only.
Are we a customer? We can be.

Let's be a customer.

And have two days in the shop
to whet appetites.

Hello! Hello!

Nice to meet you. I'm Tom. Hi, Tom.

Hello. Hello there.

So this is your space. Lovely.

Hello! Hello! Hi.

I'm Barbara. What delights
have you got in here?

Turmeric and ginger Kombucha.

Dah-dah-dah-dah! Chris?

Sounds interesting.
Hopefully it'll taste even better.

Couple Elizabeth and Shirley
make Kombucha, fermented cold tea.

Kombucha? Hm.

Heard of that? It's tea.

You're a Yorkshireman, you should
know about tea. Yeah, yeah.

First task is to set up
an eye-catching stall.

Listen, listen, listen. Ah!

And they're daring people to try
their trendy tea.

But you've had Kombucha before?

I have had Kombucha before, yeah.

I am fairly certain, though, that
it's pretty new to this farm shop.

We shall hope that Yorkshire
customers will buy it.

Hopefully they will learn
something new,

taste something unique and love it.

So, what have we got here, then?

Cold-brew coffee. So this is made
with an Ethiopian Yirgacheffe bean.

OK.

Couple Dan and Amy's cold brew
is a specialist coffee.

The key information is cold-pressed.

Yeah. Put "18 hours infused".
Get that on there somewhere. OK.

So they're going technical
to promote it.

So this is cold coffee,

but does it still have the same
amount of caffeine?

It actually has a little bit more.
I love that. I love that!

I'm a very happy man. Thanks.

We've come with an attitude to win.

We do have a strategy, but we're
sort of keeping that to ourselves.

THEY LAUGH

Now, what is this here?

Baobab smoothies. What's baobab?

An African super-fruit.
It sounds fantastic.

Cousins Haddy and Isatou
are keeping things simple...

I think it's fine like this.

..focusing on samples of their
super-fruit smoothie.

Oh, my God, that is so good!

We know.

Today is a special day for me
because I've never come across this

before and this tastes amazing.
Thank you. Thank you!

Very excited. I think we have a high
chance of winning this.

What we need is something with
a bit of height, don't we?

What is it? It's raspberry and rose
geranium cordial.

That's supposed to get mixed
with water?

Or gin. Or gin?

Yeah. Or vodka. OK, I've got you.

I see where you're going.
It's very versatile.

I've worked you out already.

Thank you. Barbara has brought
daughter Harriet to help.

Oh, that sounds a bit of
a good combo.

It's all my mum. I'm just like
an extra pair of hands.

And they've gone floral to display
Barbara's raspberry and rose
geranium cordial.

Raspberry and rose geranium?

Yes. I didn't know anything about
rose geranium until a few
months ago?

Oh, really? So have you only been
making this a few months? Yeah.

Very anxious and very nervous.

I think I have a little bit of an
inferiority complex at the moment.

I'm not too sure.

Oh, morning, Muriel. Hi, Maureen.

OK, ladies and gentlemen,
the shop is open.

It's time to start selling.

Thank you. Good luck, guys.

Hello! Hi. Good morning.

Would you like to try some Kombucha?

Come, come, come. Come round,
I'll show you what it is.

It's really good.
It's got a lot of flavour. Yeah.

The judges want to find the most
viable new business, so we'll assess

how they're selling their product,
as well as the drink itself.

Do you think Yorkshire's
ready for cold brew?

We don't have enormous opportunities
to serve things over ice up here.

Yeah?

But to grow any small-scale
business,

testing products out on a new market
is invaluable,

so the customers' opinions
also count.

No. How do you find that?
I don't like it.

Do you want to try, as well? It must
be nicer than the cold coffee.

Two of the smoothies.

Thank you, enjoy.

Ladies, come and have
a little sample.

Raspberry and rose geranium cordial.

And this is the rose geranium.
It's not alcoholic?
It is not alcoholic.

Now, cordial, you dilute it,

whereas if you look at the smoothie
or the coffee or even the Kombucha,

they're all one price, one drink,
that's it.

You'll get more drinks
from the cordial...

Does that make it...?
..so better value.

Yeah, exactly. Much better value.

This is one of the rose geranium
plants that I actually use.

Barbara's sales patter is
immediately blossoming.

I'm going to make you touch this.
Right. It's all about the leaves.

Yeah, OK.
Much like her promotional plant.

It smells like roses.

It does, yeah. That's sold.

That was easily done.

I do like standing here
cos this smells lush.

It smells amazing.
It's just lush, innit?

My dad said that he would wear it
as an aftershave.

I have to be honest,
I'm not sure I would go that far,

but I do like the smell of it.

TOM LAUGHS

Barbara makes a decent margin
on her cordial,

selling a large bottle for £4.25,

when ingredients cost £2.40.

but with cordial being
a household favourite,

a well-marketed product
could potentially fly.

She makes it at home in Lancashire.

I made my first cordial
about 12 months ago,

and it woke up something within me.

And now I think, "Oh, what can
I put with this?
What can I put with that?"

And that really excites me.

Alongside being a solicitor,
Barbara sells cordials locally.

The products have developed more
successfully than I anticipated,

and at quite a rapid pace.

It's taken me aback,
to be perfectly honest.

I would love to be doing what
I'm doing on a full-time basis,

and give up the legal world
for a different world.

To judge how the cordial is made
and talk business,

Nisha visited Barbara at home.

I didn't think I'd be nervous,
but suddenly,

I've just got this big rush
of adrenaline.

Ooo!

Hi! Hello, Barbara.
Welcome to our house.

Home-made cordial is a world away
from factory-produced versions.

Barbara starts hers
in the great outdoors.

So these are the rose-scented
geraniums that I use.

How many litres of cordial
will this make?

This will flavour approximately
a litre of cordial.

She puts geranium leaves
with fresh raspberries and water

on a low heat.

I've actually developed this flavour
especially for the shop.

Why didn't you bring a cordial
that you knew was a bestseller?

Raspberries are in season,
rose geraniums are still flowering.

I really am developing a strong
belief in using seasonal produce.

To get the maximum flavour
from the fruit,

it needs to break down
before it's sieved.

So this is a standard
jelly bag stand.

Does that not limit the amount
of cordial you can make?

Yes, it does, because the structure
can only take a certain amount
of weight.

It strains for 24 hours,
which limits Barbara's productivity.

I know that there are ways of doing
bigger volumes.

I need to sort of figure it out.

Have you looked into that part?

I haven't looked into it at all,
so at the moment,

I just do this lots of times.

The aim is to intensify
the flavours,

so with sugar and lemon added,
she reduces it down.

When you think about producing
more commercially viable amounts,

do you worry about how you
really have to be involved?

I'm too inexperienced
to know how to scale up,

but there must be ways of doing it
because other people are doing it.

Once concentrated,
it's ready for bottling.

Cordials should be a burst of fruity
flavour without being too sugary.

It's a bit like sitting an exam
and waiting for the results.

You think you may have done OK,
but you don't really know.

It's got a lovely balance of
sweetness, sharpness.

It's raspberry immediately

and then I do get that lacing
of rose.

Barbara wanted to capture
the seasons in her drink.

She's done that.
This is summer in a cordial.

Barbara's USP of seasonality
is a double-edged sword.

It's utterly charming, you're always
going to get a different product,

but to scale this up will take some
thought and some dedication.

Despite work needed on
her production...

It's raspberry and rose geranium
cordial.

It's with some water.

..Barbara's boozy sales strategy...

You can move onto diluting it
with gin or vodka or Prosecco.

..is working.

I'll take one of the big bottles.
That's excellent.

What would you plan to do with that?

I've got quite a big gin collection
at home.

But she is missing a trick or three.

There are all kinds of possibilities
for this cordial.

You can put it over ice cream, you
can put it into salad dressings,

you can put it into cheesecakes,

and she gives no information at all
about those possibilities.

Oh, dear. You look wet.
I'm a mess, go on.

Wait a minute, wait a minute.
Would you like to try some?

Everything is natural.

Would you like to try some
cold-brew coffee?

We're selling them for £2.50 today,
or two for £4.

Out of the four guys, Dan and Amy
are the only ones that are doing
a deal.

Customers love a deal. Yeah.

However, cold-brew coffee
in the Yorkshire Dales on a deal?

I'm not sure.

It might be nice weather
for ducks...

What kind of coffee do you normally
go for?

Usually... Hot? Hot, yes.

..but not so good for Dan and Amy.

Have it with an open mind,
and imagine it's 35 degrees
outside today.

The weather today is definitely
affecting cold-brew sales.

Cold brew is really best served
on a hot sunny day over ice.

Dan and Amy have the strongest
margin of today's drinks,

selling a bottle for £2.50
when ingredients cost just 20p.

So they can afford to offer a deal,

but it will be challenging to
sell an unknown product

which they make in a shed at
the bottom of their Kingston garden.

Cold-brew coffees are quite popular
in the US, but in the UK,

it's been around for maybe just over
a year or so.

It is really delicious,
and it is quite delicate.

Dan previously worked trading
coffee,

but he gave it up to develop
their own product.

It was a pretty big decision
to leave the corporate world.

The thing with cold brew,
people either love it or hate it,

so it's probably quite
a high-risk strategy.

In terms of who wears the trousers,
I think I'm in charge.

I think I'm in charge.

THEY LAUGH

To work out who's in charge
and judge their process...

Hiya. Hello, Dan.
Nice to meet you.

..Alison visited their shed.

What a wonderful-looking place.

So this is our labin, which is
a coffee laboratory cabin. Yes.

They launched their cold brew
alongside selling roasted beans,

and crucial to their brand
is being ethical.

So we have here our Ethiopian
Yirgacheffe coffee beans.

Do you know where this actual coffee
comes from?

Yeah, so we can visit the farmers.

For us, it's really important to
know everything is traded fairly

and that it's been sustainably
sourced throughout. Yeah.

Brewing coffee with cold water
produces a less bitter taste

than regular hot brews,

but the process starts the same,
roasting beans.

Essentially, the lighter you roast
coffee, the more unique flavours
that you can identify.

So you want a light to medium roast
for a cold brew.

I can begin to smell the real
roasted aroma coming out of there.

The beans rest for 24 hours to
release gas before they're ground.

And then we're going
to coarse-grind it.

Now, why's that?
The finer you grind,

the more bitterness that you'll get,

so we want to make it coarse

so that it produces a nice even,
sweet drink.

Once ground,
it's steeped in cold water.

Cold processing is the purest form

of extracting all the flavours
from the coffee.

What's the minimum amount of time
it needs to steep?

We did a few tests, 10 hours,
12 hours, up to 24,

and, er...yeah, 18 hours seemed
to be a good level of infusion time.

Finally, it's filtered.

So you can see it's almost tea-like
in colour.

A very clean, clear consistency,
and also a very clean taste.

As well as clean, cold brew should
taste smooth

and feel light to drink.

Yeah, it was pretty scary.

She's obviously a discerning critic.

If she enjoys it, then it'll be
a good test.

Who knows?

It's actually very interesting
and quite complex.

It's got a very fruity top note.

It's slightly sweet
and rather delicate.

Dan and Amy have chosen to make
something that's niche, really.

This is a very good product,

but I think it's going to be quite a
challenge to introduce it to people.

The emerging cold-brew market
is niche, with hipster appeal.

I need sleeve tattoos and pointy
shoes to drink your coffee.

And a beard. Yeah.

It takes one to know one.

THEY LAUGH

Here in rural Yorkshire...

Have you heard of cold brew before?
No.

..it's a very different market.

Go in with an open mind. It's our
Ethiopian Yirgacheffe coffee.

We steep the coffee in cold water
for 18 hours and then filter
the grounds out.

I think maybe we should just sell
the coffee rather than
the cold brew.

To widen their market, their usual
sales pitch needs work.

They are so knowledgeable
about their product.

I just wonder if they oughtn't to be
a bit more sensitive to who their
audience is.

The cold coffee was a bit of
a new one.

You can easily make cold coffee,
can't you?

Just leave your hot coffee
to get cold.

The farm shop and tea room
is nestled in the heart of this
community...

Ah, hello! Come on in!
Good afternoon.

..where many residents have lived
all their lives...

Morning. Hi! Hi! You sound like
a Yorkshireman. Well, aye.

..including George, who's out to buy
drinks for a get-together tonight.

So it's a fermented drink.

Yeah.

THEY LAUGH

Hi! If I have one of these,
that's three of my five fruits
a day, is it?

SHE LAUGHS

What sort of coffee do
you normally drink?

Instant. OK. With milk.

What have you got in your bag?
This is Kombucha, yeah.

It's Kombucha. It's a type of tea.

What else have you bought?
I got that... Smoothie. baobab.

I'll take these up, let
the bell-ringers have a sample and
see what they think of them, aye.

The bell-ringers? Yeah,
it's practice night tonight.

Do you need a spare hand? Yes, aye,
we're always looking for new
recruits.

We don't all fly up in the air,
you know. Oh, I'm not coming then.

THEY LAUGH

So, the question is,
have you heard of Kombucha?

Kombucha? It's very unusual.

So, Kombucha, it sounds a bit odd,
doesn't it?

It does, just on the name alone.

I'm not sure if we're ready for it.

So a lot of this might have to come
down to the sales technique.

Yeah. It's tea, but not as
we know it.

Have you heard of Kombucha? No. No?

So they'll need to enlighten
the locals.

No, I don't know what a Kombucha is
at all.

It's fermented tea.

Fermented tea? Fermented?
Oh, right, OK.

They should have a solid margin

as ingredients to make Kombucha
are relatively low

and they sell for £2.60 a bottle.

But with few people knowing about
Kombucha,

they need to market it cleverly.

I still get a buzz every time I open
a bottle of Kombucha.

I say, "Listen, listen," because
as the cap comes off, you have...

It's refreshing, it's delicious.
What's not to like?

Therapist Shirley and photographer
Elizabeth

currently sell
their Kombucha locally.

In the UK, there's probably
a handful of commercial Kombucha
brewers.

So the big decision that we're
faced with now is where do
we go from here?

Do we upscale, do we turn it into
a fully-fledged business

that could support
one or both of us?

To judge how this ancient drink
is produced,

Nisha visited them
in South London...

Hello?

Elizabeth and Shirley! Hello!

..at their newly-created
microbrewery.

You started to make this together
three years ago.

Yeah. Well, we sold, actually,
pretty much from the beginning,

when our friends obviously first
got it and they liked it so much.

They actually encouraged us.

We didn't ever sit down and think,
"What's our next step?"

When Elizabeth got fed up with all
of these tanks in the kitchen,

it was like,
"This thing has to move on."

They're making turmeric and ginger
flavoured Kombucha,

which, despite sounding unusual,
starts as something more familiar.

What tea do you use?

So we use a mixture of sencha
and gunpowder green tea

because the flavours work really
well with turmeric and ginger.

It just works.

What is that? So this is organic
calico, like a tea bag.

The leaves are steeped for
30 minutes, like a big cuppa.

Tea, sugar and water.

That's basically your recipe.

Then it's ready for fermentation.

Welcome to the brew room,
where all the magic happens.

First they add a starter culture

and then a living, breathing disc of
yeast and bacteria...

Up you come. ..called a scoby.

I feel like I'm in a science-fiction
horror movie.

What is it? This is actually
very friendly.

It's not horrible at all.

This forms a protective covering
on the surface of the brew,

and all the magic's going to happen
below it.

The scoby just really creates
the right environment.

It looks after the bacteria
and yeast that are playing around
in the brew.

It's left for three to four weeks

before the turmeric and ginger
are added

and left for another few days.

Finally, it's bottled and left to
carbonise naturally

for a refreshing fizziness.

So what is your ambition
with Kombucha?

The fermentation movement
is growing.

We definitely would like to spread
it further afield.

But we're at a point where we need
to upscale the size of the unit

because we'd need to semi-automate
some of the processes

to take that load off of ourselves.

The natural fermentation
makes Kombucha

a healthy, gut-friendly drink.

It should taste fresh
and lightly effervescent.

It's quite daunting,
knowing she's tasting our drinks.

Hm. So...?

Wait and see. Yeah.

The ginger is strong.

You have to be a fan of ginger.

Shirley and Elizabeth were right
in saying that it's like nothing
I've ever tasted.

Just in terms of how refreshing
and zingy it is,

it's like nothing else.

All the best. See you soon. Bye.

They need to really re-educate the
nation about our approach to tea.

But it will take every ounce of
passion and persuasion on their part

to overcome that barrier.

So have you heard of Kombucha?
Never. No.

Their plan, though,
is less about rebranding tea...

Kombucha is like an ancient drink.
They used to call it
"elixir of life".

OK, I'm happy with that one.
Yeah, that's not bad, is it?

..and more focused on
health benefits.

It's very healthy for the gut,
lots of probiotics and enzymes.

It sounds as if it would be good
for my innards, so I thought,

"Oh, maybe I'll have two",
and that was it.

You're capitalising on
the goodness element. Yes.

And the flavours, yes.

I don't see the word "tea" anywhere.
Is there a reason for that?

Because when you drink it,
you can't taste tea.

Tea would sometimes put people off.

That's what you think?
Yeah, yeah. That's my perception.

There's no way that you could tell
that it was, in fact, a fermented,

naturally-effervescent green tea.

These are words I think
they're hiding away from

when I think those are some of
the greatest selling points.

I completely agree.

That's the rose geranium.

I dug this up out of my garden.

Would you like to try a cold brew?
Not really.

Kombucha isn't the only unusual
drink with healthy claims today.

We believe that the Kombucha drink
is our direct competitor,

just because of the health benefits
that we're pushing.

It has the highest amount
of antioxidants.

It's all down to the curious African
baobab fruit in their smoothie.

Baobab - for someone who's been in
the food industry for such a long

time, to come across something new
like that was fantastic.

More vitamin C than oranges,
more potassium than bananas.

And lots of iron.
Yeah, it really is a super-fruit.

It'll make you 50 years younger!

Their margins are the slimmest
of all the producers today,

selling for £2.50 a unit,

with costs of £1
on ingredients alone.

But with the smoothie market
booming,

it could potentially sell in volume.

We've always been wondering,
why is no-one making this?

I mean, the baobab is just so,
so delicious.

They mix baobab with familiar fruit
to win over customers.

We sell in a few health stores,

but our dream is to be
sold everywhere

and for everyone else to know about
baobab.

And we know they will love it.

Yeah. We're certain they'll love it.

They make it at Isatou's family home
in the Isle of Dogs,

where Alison went to judge
their process.

Hello. Hi, it's nice to meet you.

The base of their smoothie is fresh
strawberry and banana

and they go to great lengths
to buy them cheap.

Where do you source your fruit from?
Spitalfields Night Market.

Yeah. They sell wholesale fruits.

We get there at midnight.

Midnight? Yeah, midnight.

We have to negotiate a lot.

Next, their star ingredient,

powderised baobab fruit,

which they combine with shop-bought
orange and grape juice.

Where do you get the baobab powder?

We have a supplier that imports it
from Gambia.

Why are you using it?

I mean, it's our roots.

And the fact that our grandma
used to sell it and...

Your grandma sold it? BOTH: Yeah.

As a juice.

The mixture is blended and bottled,

but that's far from the end of
their hard work.

As they are now, they have two days
shelf life.

We take them for
high-pressure processing

and it gives it a 30-day shelf life.

It's a two-hour trip to take them
for pasteurising,

which they leave overnight
before returning the next day.

A tall order for these two.

None of us drive, so we have to get
our friends, everyone involved,

whoever has free time,
for them to give us a lift.

Gosh! Yeah. It's a trek.

So just tell me,
from start to finish,

how long is the process?

A little over 48 hours.

So we don't sleep until
the smoothies are delivered.

The baobab has a tart, sour taste,

so the other sweet fruits
must balance out that flavour.

I think it went quite well.

Yeah. We've done the best
that we can,

so we can just hope
that she likes it, too.

It's fruity and the baobab is
giving it a very tangy front note.

I think it's absolutely delicious,

but I wouldn't have very much
of this because it's so strong.

I think that Isatou and Haddy have
a lovely story to tell

and I think that they will really
be able to sell their smoothie

if they can tell that story.

However, they're not focusing on
their heritage.

So what exactly is that inside it?

That's the shell.

In fact, they aren't giving much
away at all.

What exactly is it? What's in it?
It's baobab. Is it just this?

Yes. It comes dry like this
from the tree.

The baobab smoothie was the one
product that I didn't feel

that I actually got to know
enough about.

I needed a little bit more
information.

This is what you eat, yeah?
Yeah. Yeah.

But don't swallow it.
Don't swallow it?

Don't swallow the seed!
I don't understand.

You just told me I can eat it!

You see this bit? That's the seed.
Got you.

So you've gone for a really simple
look here.

Tell me all about baobab.
Is this it? Yeah.

That's actually how it comes.
Yes, you can see it there growing.

They're not trees you recognise
yourselves, are they,
from your childhood?

Yeah, yeah. This is, like,
20 minutes from where I live.

You took these pictures? Yeah.

The smoothie market
could be saturated,

but I've never heard of
another baobab smoothie.

They came from the Gambia. Yes.
You know, that's a great story.

I wish they had made
a bit more of it.

Ginger biscuits,
cordial and Kombucha tea.

All four of the drinks
are introducing something new
to the locals,

raising a fair few eyebrows.

Is it something that you could
imagine yourself drinking?

No, I'll be honest with you.
No? Fair enough.

The cold-brewed coffee was nice,
but I prefer my espresso hot.

Not for us, not cold coffee.

Thank you. Thank you.

Never heard of anything being made
of baobab before.

No. It is a bit odd.

The geranium was a bit of a new one.

But one is definitely
whetting appetites.

The ladies that were selling this
turmeric and ginger drink,

I've never tasted anything like it,
but it's very nice.

Mm. It's very nice.
Yeah, we'll take six, I suppose.

Six bottles, one customer!

That's pretty good!

Before the shop shuts,
some home truths.

The judges have some professional
feedback to dish out

to test who can take criticism
on board.

Any improvements they make
could affect tomorrow's sales.

Barbara, it's such a lovely product,

but people need to know they're not
just buying a drink here,

because that is a limited market.

I think you just need to think
about that so that they think,

"I'm getting far more than
a run-of-the-mill cordial here".

Your stall, it's good-looking,
it's informative,

however, if I was walking in from
out there,

knowing nothing about coffee,
I might be intimidated by that.

Right. OK. It's a question, really,

of how to make it accessible to
anyone who walks through the door.

Elizabeth and Shirley, the flavour,
I have to say, it's stunning...

I'm so pleased!
..for me. But in terms of branding,

I don't see anywhere the word "tea",

and it is a fermented,
naturally-effervescent tea,

bang on the zeitgeist, and they are
things that should be celebrated.

OK.

This is a fabulous smoothie

and I am convinced that the baobab
is the USP,

but very few people have ever
seen it and when I stand back here,

I think, there's no information
at all about the baobab,

so I think you should just think
about that and take that on board.
Yeah, OK.

With a place in the final at stake,

which includes supplying the shop
for a month,

any changes made for tomorrow

could prove who is really ready
to adapt and grow their business.

I think Yorkshire is a pretty tough
market for cold brew.

I'm a little bit disappointed,
but definitely not defeatist.

My brain is just completely racing

with what foods I can do with
my cordial.

I'm really quite excited!
I'm like a little kid!

Right now, I'm feeling confident,
but also a bit of pressure, as well.

I feel like we have a lot of work
to do.

For the first time, it dawns on me

that you're actually
in a competition!

It's an opportunity to shine
and with that feedback...

Shall we go and shine?
Come on, let's go shine!

Whilst the producers work out what
might chime with their customers,

I've come to church to see George

to see what he thinks of the drinks
he bought.

See if they ring his bell.

Right, Alan, what would you like,
baobab juice or Kombucha?

I'll have that one. That one.
I'll have to try the baobab.

Baobab, right. One of each.
One of each.

Right, has everybody got some?
Yeah. Cheers!

Good health.

Hello! Knock-knock!
How are we? Are we all all right?

So, guys, what did we make of
the drinks?

They're different.
They're different. Unusual.

Interesting.
There's a mixture of tastes.

So who's going to let me have a go
on their rope?

Well, Gillian is our expert teacher
of people.

Come on, then, girl, teach me!

All right, so don't yank it.

Technique rather than muscle. OK.

So just slowly, slowly pull it
to balance.

Hands off, hands off!
Leave go, leave go, leave go.

SHE LAUGHS

Leave go.

You have to let go. Pull and let go.

That nearly had me
arms out of me sockets!

BELL RINGS

This is not as easy as these people
make it look.

Thank you very much, guys, see you
later. Thank you. Jolly good.

Whilst I try to find an icepack...

Our product is cold-brew coffee.

..Dan and Amy are working on more
inclusive marketing

with help from a local
graphic designer.

So what's the most important
message you want people to get?

It's just communicating
the whole process

and something that kind of
represents roasting in our labin,

which is our cabin
in the back garden.

We could use something,
I guess, like that. Yeah.

Great! That's awesome.

It's day two.

Today, one of the drinks' producers
will win a place in the final

and the chance to be named
Best Up-and-Coming Artisan.

I'm a little bit nervous.

I'm always a little bit nervous.

Obviously, the results are
our biggest worry about today.

I feel like we can do a bit better
in terms of selling the products.

The competition isn't over.
It's hotting up!

Before the shop opens, though, they
face another marketing challenge.

All four must show off their drink

by creating something special
for the tea room menu.

With the sole aim of
tempting customers

to buy their beverage
from their store on the way out.

People go in there, taste it,
love it, then they say,

"Where can I get that"?

And from your point of view, you go,
"Next door".

Absolutely. "In my shop."
Cross-selling.

We're trying to highlight
those new and innovative products.

First in the kitchen,
Elizabeth and Haddy.

I think the dish that we've chosen
complements our product,

and after we present the dish
to all the customers in the cafe,

I'm expecting everyone
to be ordering it.

Morning, morning, morning!
How are we?

How we getting on? Haddy, you OK?
Talk me through what's happening.

What are you making? Right now,
I'm making a chia seed pudding.

She mixes their baobab smoothie
with chia seeds and honey,

and will serve with granola
and strawberries.

OK, so kind of like a really lovely
start of the day.

A great breakfast.
And this is definitely going to
drive sales forward?

Yeah. How a breakfast dish goes down
on the lunchtime specials board

remains to be seen.

Four or five ingredients?
Five ingredients. Very simple.
Very simple.

Have you seen how many
ingredients are over there?

HADDY LAUGHS

Elizabeth is really going for it.

Creating an elaborate dish to wow
people with Kombucha.

So it's called autumnal high tea
turmeric and ginger
Kombucha cocktail.

There is quite a lot on a dish.

All I know is that we need a massive
blackboard to get that title on it.

This is the first time I've felt
pressure in the kitchen.

It's stressful, what can I say?

With much less on her plate, Haddy
is already serving up her dish.

I mean, anyone can do this
if you have five, ten minutes.

And voila, that's
the finished product.

The judges will decide how
successfully

each have shown off their drink

and if they think it will drive
more customers to their store.

The chia seeds really change the
consistency of this smoothie,

and I think
that's pretty imaginative.

And I know how that smoothie tastes,

and so I can then think about
whether I want to go and buy
a bottle.

Elizabeth is finally ready
to plate up,

including a Kombucha and blackberry
jelly,

scones and Kombucha syrup

and Kombucha and gin tea

with a blackberry and Kombucha
ice cube.

Right, I think it's ready.

Tea with a twist.

So I'm going to try the scone
and Kombucha syrup.

Delicious. Very fresh.

Let's have a go at this.

Absolutely delicious!

If you love that,
you'll love Kombucha.

You'll want to go and buy it.

I think it is clever,

but I wonder if it might be
a little bit too clever

for a farm shop tea room.

Next, Barbara and Amy,

who both hope to encourage
product sales by making cocktails.

I'm going to make a raspberry
and rose geranium gin fizz.

That sounds absolutely delicious.
What about you?

A cold-brew coffee creamtini.

For Barbara's gin fizz,
she crushes applemint leaves

and infuses them with her cordial
and gin.

I'm a little bit worried that
perhaps it's not the right sort
of drink

for a farm shop in the middle of
the Yorkshire Dales,

but you never know.

I made some rose geranium sugar.

OK, how have you done that? I just
got a box of granulated sugar,

and I got some fresh rose
geranium leaves

and I just left it for a couple
of weeks to infuse.

Cor blimey! That's delicious!

Yeah, I'm trying to make all of this
look a bit posh, you see.

Impress the judges, you know.

HE LAUGHS

Amy hopes to make their cold brew
more accessible with a cocktail.

We are starting to think we do want
to be THE winners.

So really excited about hopefully
showcasing

how the cold brew can be used.

We're making a creamtini.

Talk me through that.
It's a take on an espresso martini.

She mixes cold brew with whiskey,
amaretto and honey,

to be served chilled
with an ice-cold-brew cube.

Are you a little bit worried

how many people are actually
going to order a cocktail?

So we thought about that, but we
thought it's like a cold hot toddy.

Oh, yeah, got ya. Yeah, yeah, yeah.

I'm just going to dilute this
with some soda water.

It's cocktail o'clock
for Barbara's gin fizz.

And there we go.

Shall we try?

That's quite an obstacle course
of sugar around the rim.

It's a Margarita moment, isn't it?
It really is!

I think it's delicious!

But I think the cordial is at
the heart of this drink.

And I think I might be
quite persuaded by this. Mm.

To create a tea-room vibe,

Amy is serving her cocktail
with shortbread and cream.

I'm just going to garnish
with our Devon clotted cream.

However, a problem seems to have
surfaced.

I don't know why my cream separated.

I am not hugely happy.

When I did it at home,
the cream was cold

and it kind of dropped nicely
into the cocktail.

Don't, it's not worth it.

It's not, honestly.
It's not worth it.

It really isn't.

Well, I just don't want to let Dan
down with my rubbish cocktail.

No, it's not rubbish!

Oh, I was really looking forward
to this,

but that cream has disintegrated

and has created this film of fat.

I taste the alcohol,
I'm not getting much coffee.

The sad truth is
that's not a great advert.

I love the way these two try,

but they know more about coffee
than cocktails.

All four offerings have been tasted
by the judges,

but the real test will come
when they go on sale at lunch.

Day two of drinks' week and this is
the last chance

that our drinks' producers really
have of pushing their product.

So time to open up the shop.

Is everybody ready for the day?

Yeah! ALL: Yeah!

Hooray!

After their feedback yesterday,

it's essential the judges now see
who's taken their advice on board

and how it affects popularity.

Can we tempt you?

OK, it's not just cordial,
it's very versatile.

We mixed with tap water there,

and then this, we've made a version
of Scottish cranachan.

We decided to put a second sample
on the stall

so we've got something for people
to eat, as well as drink today.

Very nice. Thank you. I love it.

We tried it last night
and it is really nice.

We had to stop ourselves
from finishing it all. Yeah.

What is this? A Scottish cranachan.

It's whipped cream, granola, and
the Scots put whiskey and honey in.

So we've used the raspberry
and rose geranium cordial.

I'm pleased to see it's pretty clear
this is not just a cordial.

The cranachan seems to be working,
if not for everyone.

Can I interest you in trying
some cordial?

I don't really like stuff like that,
generally.

Have a little try of
our cold-brew coffee. Yeah.

Today, Dan and Amy are attempting
to make their cold brew more
accessible.

So we source the coffee beans
ourselves and roast the beans
in our back garden.

We've decided to create a storyboard
and we've also had a think about

how to interact with different kinds
of people and change
our sales tactic.

So I see some real changes here.

We wanted to explain that we are
really involved in the sourcing of
the beans.

We roast the beans,
we make the cold brew.

So we've got the farm shop...
Kind of from farm to farm.

I think it works really well.

I think we're making progress, yeah.

They've also spotted a corner of
the market in the Dales

who may need an energetic drink.

Pop in your backpack on the way
to the gym or whatever.

An energy boost before going for
a run.

A run? Or a walk.

So we've got two cold brew.

Try some of our cold brew.

It's made cold and it's drunk cold.

Hello, there, chief. Hello.
How are you?

I'm good.
Ridden a long way to be here?

Well, I've come from Brighton.

You've come from Brighton? Wow!

And where are you heading to?

To Scotland. To Scotland?

Have you seen the bag?

THEY LAUGH

Not everyone is converted, though.

What do you think?

OK. Yeah?

Wouldn't... On the fence? OK.

Have you heard of baobab before?

No. Having added more information

and more of their heritage into
their marketing,

Haddy and Isatou
are getting personal.

Our main strategy for today is just
to speak to people to tell them more

about ourselves instead of
just focusing on the product.

I have to say, that's rather nice.

And it's connecting with
the customers.

I've never heard of it.
It's an African super-fruit.

OK. So that is the fruit
that I took a picture of.

The tree of life. Yes.
The Lion King.

Yeah, yeah, yeah, yeah. Yeah.

Haddy and Isatou did respond
very well to feedback.

These two are so enthusiastic

that I think people will listen
to their story.

As a result, sales are increasing,

and so is their competitive spirit.

I think at this stage, I would say,
Kombucha is our direct competitor.

You just pay with Chris
over there on the till.

A smoothie? 50p change for you.
Thank you.

They'll need to keep it up, though,

to compete with the rebranded
Kombucha.

Tea? Tea!

Tea with a twist! Oh, yes,
we've made changes overnight.

Come on, have a try!

It is a celebration of tea.

Hopefully, the judges
will be very happy.

Nice? Yeah.

It's just to show which teas
were actually used.

So that's sencha and gunpowder.

Spot the difference.
It's so different!

The photo of tea-pickers
and hand-crafted Kombucha tea.

Did you get any sleep? Three hours.
Three.

Well, how come your energy
isn't low? What's wrong with you?

Because we drink Kombucha!
Lots of it!

Despite their fears,
it seems focusing on tea

has struck a chord with the locals
in Yorkshire.

That's nice! Quite, um...refreshing.

It was very surprising tea.

Quite a mellow taste, wasn't it?

Yes. It's the old adage, you can't
knock it until you try it.

It's as simple as that.

Lunchtime, and the tea room is open.

Hello there, ladies!

Hello. How are you? Nice to see you.
Are you all right?

The specials are on sale.

These should act as an advert
for their product

and drive diners to their store.

Here you are, look,
they've got specials!

Do you want me to take your order?

THEY LAUGH

Haddy and Isatou' decision to
offer a baobab breakfast has bombed.

But Dan and Amy's cold
brew cocktail...

There's amaretto in this one.
..is impressing,

despite earlier issues.

It's very acceptable after lunch,
is that. Yeah. Mm.

Could I order one of your Kombucha
cocktails, please?
You can indeed, yeah.

Elizabeth and Shirley's high tea...
It's more interesting
than I was expecting!

..and Barbara's gin fizz...

Thank you very much.
..are also doing the business.

But will any translate into
shop sales?

I tasted it with the gin
in the shop.

Have you? Yeah.
So can I take two bottles?

Of course.

Probably feeling a little bit merry
as I've come out.

Went in for a coffee
and had a gin instead.

I just tried the cocktail! You have?
It was great.
I really, really enjoyed it!

Fabulous! How much can you carry
on your bike?

It's more a case of how much money
have I got in my pocket?

Oh, OK! I brought enough money out
with me for a cup of tea.

Oh, right.

THEY LAUGH

So it's only Barbara whose special
generated sales in the shop.

I've got more self-belief now
in that I do have a good product.

So, yeah, definitely a new Barbara
on the shop floor.

Only a few hours of selling to go.

Would you like to try
some cold-brew coffee?

Cool. Oh! Just spilling it
everywhere.

And the last chance
for our producers to prove

they deserve a place in the final.

Who wants a little spoon?
I'll take those.

Oh, it fits perfectly with that
cordial, doesn't it? It does, yeah.

After her boost, Barbara is brimming
with inspiration.

You can use it in ice cream, it will
be nice with balsamic vinegar,

and in stuff like goat's cheese
salad,

and you can use it as a sauce.

Whiskey or brandy. Jameson's.

A good brandy. Whiskey makes you
frisky. I prefer a brandy.

Cos he's randy.

THEY LAUGH

Would you like to go for two for £4?
Yes.

Do you want chilled, or...?
Despite their earlier success,

Dan and Amy need to sell to
a wider demographic.

It's made cold and consumed cold.

No. You're not a coffee drinker?
Not particularly, no. OK.

So Amy sets off on a sales mission.

So we source the beans ourselves and
we roast them in our back garden.

It's lovely.
Oh, I'm glad you enjoy it.

And her direct approach pays off.

So we're going for some coffee.
Look at that, £2.59.

That'll do for cash, Betty.

Please can I have one of your
coffees? Absolutely!

Right. Well, I'll try one of these,
then.

Can we tempt you? You can.

THEY LAUGH

I like my coffee hot, but
the cold coffee was brilliant.

I am a cold-coffee convert.

It's wonderful.

So what we have here is
Kombucha tea.

Closing time is fast approaching.

Oh, that's really good.
Oh, fantastic!

We're going for the Kombucha tea.

With sales up all round.

Just loses a bit of its
tea qualities

and gains quite an unique taste.

The competition's simmering nicely
between healthy Kombucha...

I'll take a bottle of that, then.
Great!

I only went in there for some meat.

..and the super-fruit smoothie.

Would you like to try some baobab
smoothies?

Oh! Downed it.

Downed it in one.

We're saying, "Baobab, baobab"
and they're saying
"Kombucha, Kombucha".

Fill up your basket with it.

But we'll smash them.

Have you heard of baobab? No. No?

So it's that big tree
from The Lion King. Yeah!

Hello. Can I have a bottle of tea,
please?

Yes, indeed. Thank you.

Yep, there you go, thank you.
Enjoy it.

OK, drinks' producers,
your time is now up.

The shop is shut.

When Tom closed the shop, the mood
kind of changed a bit

and it was like,
"Oh, we know what's next".

Feeling really tired,
but also happy at the same time

because it was a really good day
today.

The judges have assessed how well
the products are made and have been
promoted.

But sales figures also count.

The all-important bit,
cashing up in the till.

Counting the money. Yeah.

Has anybody done much better today
than they did yesterday?

Definitely. Smoothies and cordials,

they've both virtually doubled
their sales on the second day.

Alison and Nisha will take
everything into account

to decide who has
the best business potential

and has earned a place in the final.

How do we think the last couple of
days have gone with our drinks
producers?

I thought that the quality of the
produce in the shop was very high.

So sales figures,
all four are very, very close.

In joint third, we have the
cold-brew coffee and the smoothie.

Now, the interesting thing
about the smoothie

is that on day one, they didn't have
great sales.

But on day two,
they almost doubled their sales.

That is interesting.
It is interesting, yeah.

In second place is the cordial.

So first place, by not a huge
amount, is the Kombucha.

They were great saleswomen, though.

That's the numbers, but that isn't
all you're judging it on, is it?

So Barbara's cordial,
what did we make of that?

I loved the flavour of it.

It is a rather exquisite thing

and there's a huge market
for cordials at the moment.

Now the showcase dish
here in the tea room,

were you impressed by it?

The gin fizz was delicious.

And then she sold back in the shop.
Couldn't wish for better than that.

But can you actually see that
as a viable business?

The worry I have is that it is
a very small-scale business.

It's also very seasonal.

So in terms of scalability,
there is a lot of work to be done.

Elizabeth and Shirley, Kombucha tea.

Now, bringing cold tea to Yorkshire

that's been fermented twice
and tastes of ginger and turmeric,

that's a real brave thing to do.

The process is phenomenal.

What you end up with
is a delicious drink

that is unrecognisable from the tea
from which it started.

So it's a great, promising product,
but is the world ready for Kombucha?

We are a nation that drinks tea,

but we're not really a nation
that drinks fermented tea.

So I wonder how ready the market is.

Isatou and Haddy and their smoothie.
What did we make of that?

I'd never tasted baobab before

and I was very surprised by this
extraordinary tangy note

that cuts through the sweetness
of the fruit juice.

But what about the marketing?

There are lots and lots of smoothies
on the market now,

but this one does have a USP.

It's nutritionally very rich.

But I think they may not have quite
got the balance of flavours

completely right.

But they're onto something,
aren't they? Yes.

They're onto a business
that could really take off.

So, Dan and Amy's
cold-pressed coffee.

I think that their coffee ticked
every single box

that you would want
in an artisan food.

My worry was its coldness,

because I'm a hot coffee
kind of girl.

People want hot coffee with milk
in it, maybe a sugar and a biscuit.

But the idea of it is great.

You know, it's two shots of espresso
in a cold, delicious coffee

that you can just drink on the hoof.

OK, you've got four great producers
there.

So you guys have got some
very serious thinking to do.

We've got our work cut out.
We certainly do.

With such tight sales figures,

the judges have assessed every last
detail to decide who should win.

We're feeling so nervous.

This morning,
we were quite confident,

but now we're just waiting
in suspense.

Every bit of us has been put into
this project over the last two years

and it has a deep meaning for me.

Winning would mean a huge amount
to us.

We've thrown our hearts and souls
and energy into the business.

We're ready to scale up,
we just need the right break.

If I got through to the final,
it would mean a lot to me.

It would just be affirmation that
yes, actually, you're doing
something really well.

Good evening, ladies and gentlemen.

You've done an amazing job over
the past couple of days

showing us your beautiful
drinking delights.

Now, the judges weren't just looking
for numbers alone,

they were looking for the quality
of the product,

how it was promoted

and how viable it would be
as a business.

And the winner of the drinks
category is...

Elizabeth and Shirley.

Congratulations, guys!

APPLAUSE

Well done, guys. Thank you!
Well done.

Well done! I can't believe it!

Honestly, I didn't think
it was going to be us.

I don't know what to say,
but I'm just incredibly happy.

Elizabeth and Shirley
were really deserving winners.

They were excellent in every aspect
of their production.

There's many things I look for
when looking for a champion
artisan product.

This is a business
that could be scaled up.

I want it to go further.

THE most exciting! Argh!

Being in the final shop has given me
the confidence to be really proud

and say, "This is our cold brew".

I'm really confident to take it
to markets all over the UK.

Well done, guys. You did amazing.

Obviously, it would be nice for us
to go to the finals,

but our big plan is to get into
supermarkets.

Just take over the whole UK
if we can.

A really lovely thing to happen!

The biggest lesson I'm going to take
away with me

is to have that self-confidence
and have that self-belief.

I'm so excited about the future.

I'm incredibly excited for you.

Honestly, I really am.

Next time... That was amazing!

..four baked-goods producers...

Welcome to Bavaria
in the middle of Yorkshire.

Ooo! Ooo! Good?

..test out their products...

Mm-mm-mm! ..to try and win a place
in the grand final.

You know what you're talking about,
don't you? Yeah.
Oh, you little beauty!