The F Word 5x1

1. - The F Word's back, and this year

2. I'm launching a competition to find

3. our best local restaurant.

4. Week in, week out, the best, local

5. independent restaurants across Britain

6. serve their customers with passion and pride.

7. I believe it's time for us to celebrate

8. these unsung heroes,

9. because I think they deserve our support

10. now more than ever.

11. Earlier this year, I asked you where you love to eat.

12. Your response was incredible.

13. We had nearly 10,000 nominations.

14. With the help of my team, journalist and foodie,

15. Janet Street-Porter, and the F Word's maitre d,

16. Jeann Baptiste, we checked out the places you love to eat.

17. All three of us are searching across the country

18. high and low to put these restaurants under scrutiny.

19. - I don't like pouncy places.

20. I don't like pretension.

21. - The restaurant will have to impress us on every level.

22. - That's fucking amazing.

23. We've divided your nominations into nine cuisines,

24. including Indian, Chinese, French, and Italian.

25. Each week, the top two will do battle in my kitchen.

26. Only the best will go through.

27. The whole idea behind this search,

28. is for the unsung heroes.

29. Good to see you.

30. This kind of chef typifies.

31. That's one of the best dishes I've eaten all year.

32. - Oh, thank you.

33. - There are Michelin Star restaurants in the centre

34. of London that are nowhere near as good as this.

35. There's only two restaurants that are going through

36. to cook in the F Word Restaurant.

37. The French Table's one of them.

38. Congratulations, you're one of them.

39. - Yes.

40. - We've had 10,000 nominations,

41. but there can only be one winner.

42. Who will be crowned the F Word's best local restaurant?

43. Tonight, we're kicking off the competition with Italian.

44. Our top two restaurants, Salvo's in Leeds,

45. and Prosecco in Bristol, will be battling out

46. in the F Word kitchen, serving ravioli, venison,

47. pork and scallops, and fig and frangipane tarts.

48. Plus, I'm going to Sicily to get my teeth

49. into a delicious Italian delicacy.

50. Katie Price makes me feel her right tit

51. in the recipe challenge.

52. - I'm better well-performed in bed

53. when I haven't had a drink.

54. - Now you're trying to put me off my cooking.

55. And, Jan is back, and she's raising a mixed grill.

56. - I'm your new mom, so get over it.

57. - Right, excited?

58. - Very excited.

59. - Good, how does it feel

60. to be in the F Word kitchen?

61. - A bit overwhelming.

62. - Yeah, we're ready for it.

63. - Diego, how you feeling?

64. - Um, shitting myself, really.

65. - Are you ready to wow the diners?

66. - Yes, I am.

67. - Yeah, good.

68. One of you is gonna come out as the F Word's best

69. Italian restaurant.

70. Make sure it's you.

71. Prosecca from Bristol, and Salvo's from Leeds

72. are our top two Italian contenders.

73. Here's how I found them.

74. The F Word's viewers love Italian food.

75. You nominated hundreds of Italian restaurants,

76. but we could only choose two to compete

77. in the F Word kitchen.

78. Determined to find the very best,

79. we went to visit your culinary heroes

80. serving food just like mama used to make.

81. The search took us all over Britain.

82. From Nottingham to Twickenham,

83. Lessa to Leeds, Coventry to Clapham.

84. Your fingers are so delicate.

85. - Yeah.

86. - It's like you're playing the piano.

87. We discovered fantastic food, and in some cases,

88. an exceptional level of service.

89. - There's a note for a handy man in the ladies' loo.

90. I'm blocking out his number in case

91. it's not what it seems.

92. - After months of widdling down

93. hundreds of nominations, we finally found

94. two outstanding contenders.

95. Salvo's in Leeds shown out.

96. How are you?

97. - I'm very good.

98. Thank you very much.

99. - Good.

100. - Welcome to Salvo's.

101. - Like many of the best local restaurants,

102. Salvo's is all about family.

103. John and Gip are brothers.

104. Their father, Salvo, started the restaurant in 1976.

105. 15 years ago, they inherited the business.

106. - Really, the restaurant's about feeling welcome,

107. feeling the urge to lean back in your seat,

108. to perhaps kick your shoes off,

109. feeling that you've arrived home.

110. - That' what we're about, showing our passion

111. for Southern Italian food and Southern Italian hospitality.

112. - Mm, delicious.

113. Every mouthful I'm tasting, I'm trying to find

114. something negative, something wrong with it.

115. They'd give a lot of Italian chefs

116. a run for their money in London, trust me.

117. - If we actually got through, it would be fun doing this.

118. I'd be really proud.

119. - They're clearly passionate.

120. Family run, which is nice, authentic,

121. simple Italian cuisine done with a great delivery of flavour.

122. So, I've made my decision.

123. Beautiful picture there.

124. Who is that?

125. - That's my mom and dad in Salerno.

126. - I think your parents are gonna be incredibly proud.

127. - Well, thank you.

128. - You're through to the next round.

129. - Oh, no.

130. Good one.

131. Well done, guys.

132. - I'm just so proud.

133. I just wish my dad was here to share this moment with us.

134. - I'm just so glad.

135. - So, Salvo's from Leeds will be cooking

136. in the F Word kitchen tonight.

137. I've found the perfect restaurant to take them on.

138. Prosecco is a tiny place is Bristol,

139. but it's already getting a big reputation.

140. It was opened three years ago by Venetian chef,

141. Diego Da Re, and is hugely popular with the locals.

142. Diego, how are you?

143. - Hi, man.

144. - Are you well?

145. - Yeah, very well, thanks.

146. - So, this is where you're hiding, down here.

147. - Yeah, this is my bunker.

148. This is my kingdom.

149. Christ, fucking hell.

150. You want it, now you get it.

151. - While Diego works his magic in the kitchen,

152. his wife, Heidi, holds down three jobs.

153. She's a teacher by day, charms the front of house

154. by night, and also is a hands on mom.

155. - I think I married Wonder Woman, honestly

156. because I don't know how she does it.

157. She's absolutely incredible.

158. - First up for me, ravioli in a saffron sauce.

159. A person makes these raviolis himself.

160. - Yes.

161. - I'm keen to try Diego's risotto, a staple

162. on every Italian menu, but a very hard dish

163. to get just right.

164. Not easy cooking out of a kitchen that small.

165. - Yeah, it's always a challenge.

166. - Sadly, the saffron sauce was very strong.

167. - I went out of my way just to do something special,

168. and probably I cocked it up with the sauce.

169. - The awkward thing for me right now

170. is that this is a very difficult category.

171. Sadly, there's only two restaurants that are going through

172. to cook at the F Word restaurant for 50 diners.

173. - Okay.

174. - And, you're one of them, congratulations.

175. - Really?

176. - Congratulations.

177. - Thank you very much.

178. - Why?

179. That was one of the best risottos I've ever tasted.

180. - Really?

181. Oh, great.

182. - Absolutely delicious.

183. I mean, seriously delicious.

184. - Thank you.

185. - Now, you've got a real test for 50 diners.

186. I've got every confidence in you that you can pull it off.

187. - Okay.

188. - Yeah?

189. - It's real, it's real.

190. - Congratulations.

191. - That's good, that's good.

192. - Diego's too good looking to be a chef.

193. Yeah, thank god I'm not having lunch with my wife today.

194. She'd go mad for him.

195. - Really deserved.

196. - That's good.

197. - The whole idea of searching the country

198. for these unsung heroes, this is why.

199. That's spot on accurate, passionate, Italian cooking.

200. So, I've found my top two Italian restaurants.

201. Will the F Word diners prefer Prosecco's elegance,

202. or Salvo's rustic charm?

203. We're about to find out.

204. - We're going to London.

205. Hey, we're going to London.

206. - Now, Salvo's.

207. - Yes.

208. - Shake hands with Prosecco.

209. Let's go.

210. - Let's go.

211. - May the best brigade win, yes?

212. That's the end of being mating.

213. Now, the fight, like a proper kitchen,

214. till that last dessert leaves that hot plate.

215. Don't let me down, and more importantly,

216. don't let yourselves down, or your restaurants down.

217. Good luck.

218. Right, enough chat.

219. It's time for the starter.

220. Let's go.

221. - Yes, chef.

222. - Next on the menu, will my trip to Sicily

223. tip me over the edge?

224. In the recipe challenge, Katie Price

225. sets the record straight.

226. - I'm not high maintenance, believe it or not.

227. - Katie Price, excuse me.

228. - Okay, one hair extensions—

229. - That's like saying I'm a vegetarian.

230. You're not high maintenance.

231. - I swear I'm not, I'm not.

232. - We're back in London at the F Word restaurant.

233. Tonight, we're going Italian.

234. From nearly 700 nominations, we found the F Word's

235. best two local Italian restaurants,

236. Salvo's in Leeds, and Prosecco in Bristol.

237. They're gonna be serving 25 portions

238. of their own starters.

239. If the F Word diners don't like it, they won't pay.

240. Okay, an order Salvo's, yes.

241. Two spinach ravioli, two pork, dessert, two tarts.

242. - Yes, chef.

243. - Yeah.

244. - Thank you.

245. Prosecco, two crab ravioli, main course,

246. two venison, followed by two tart.

247. - Yes, chef.

248. - So, they're under way.

249. Every single plate they send out is crucial.

250. Half the diners will be trying Salvo's starter,

251. and the other half, Prosecco's.

252. I've challenged them to cook ravioli,

253. and Italian classic that's incredibly difficult

254. to get right.

255. While the brigades are preparing their own versions,

256. here's how I'd do it.

257. Fresh pasta, the secret behind a great ravioli,

258. smooth, silky, and absolutely delicious.

259. For the filling, olive oil, butter, garlic,

260. spinach, salt, pepper, nutmeg.

261. Drain, chop, ricotta, lemon zest, toasted pine nuts,

262. parmesan, chill, pasta dough.

263. Through the machine, roll super thin, cut, on,

264. egg yolk, fold.

265. Push down and squeeze all that air out.

266. Fold.

267. Trim.

268. Now, to cook the raviolis,

269. literally one and a half minutes into the boiling water.

270. Sage butter, hot pan, olive oil, butter, sage, lemon juice.

271. Take the raviolis out.

272. Gently roll around the sage butter.

273. Look, delicious, delicate pillows.

274. Parmesan, beautiful.

275. Spinach, ricotta, and pine nut ravioli

276. with sage butter done.

277. Now, hey Diego.

278. - Yes, chef?

279. - Having been selected as the best hotel

280. and restaurant in the country, I know

281. you're gonna get every guest out there

282. paying for your raviolis, okay?

283. Make it count, yeah.

284. Ravioli's a simple dish, but it's one

285. that really tests a chef because any flaws

286. are immediately obvious.

287. Both restaurants are cooking their own recipes.

288. It'll be interesting to see who comes out on top.

289. Salvo's in Leeds has been making pasta for 33 years.

290. Their Southern Italian food is rustic and charming.

291. - Cooking's not a chore, cooking's a joy.

292. - Salvo's are keeping it simple

293. with a spinach and ricotta ravioli.

294. They're making a type of pasta called fazzoletti.

295. It's hand-cut and folded like a handkerchief.

296. It'll be served with a simple tomato sauce,

297. which they'll be thickening with a knob of cold butter.

298. That's been originated from where?

299. - Well, it's a Southern recipe.

300. - So, it's rustic and charming.

301. What are you finishing it with?

302. - Some fresh plum tomatoes,

303. sauteed in a little bit of oil.

304. - Don't let me stop you from working.

305. Talk at the same time.

306. - I'm not a woman, I can only do one thing at once.

307. - You don't sound that Italian.

308. You got a nice, broad, Yorkshire accent.

309. - Well, I am fluent in Italian.

310. - What would you say to somebody

311. if they thought that you wasn't Italian?

312. - Hi.

313. - Here you go.

314. - Thank you.

315. - Bon appetit.

316. - Thank you very much.

317. - Here's what I'm faced with.

318. I'm faced with a sort of pretty boy ravioli from Milan,

319. and a rustic ravioli from Leeds,

320. but they're both very impressive.

321. - Pretty boy, first of all, I'm from Venice, not Milan.

322. - Fucking grumpy Italians.

323. Jesus, are you always like this?

324. - Yeah, this is normal.

325. - Diego's Northern Italian roots

326. means his food is elegant and sophisticated.

327. - It might appeal to not everyone, but people love it.

328. So, I think we're doing something pretty much right.

329. - A fiery Venetian is taking more of a risk

330. with his ravioli.

331. Diego's using a delicate filling of crab,

332. garlic, and potato.

333. He's using saffron in his sauce.

334. It's an unusual taste, so Diego's got to get it just right.

335. What would it mean to win tonight?

336. - Probably like winning the Champion's League.

337. I think that would be the feeling, really.

338. Gordon, this brush is no good.

339. - The brush?

340. - This brush, you see, leaves down these bits

341. of plastic, you see.

342. It's meant to be black one, no?

343. - What do you mean, black one?

344. - Black hair brush, you know—

345. - We'll just keep our eyes open for it.

346. I'm not gonna blame the brush.

347. Diego, a black brush is not gonna make a difference.

348. - It does make a difference because when you find,

349. when one of these hairs is going inside,

350. I won't be able to see it, no.

351. A black brush, you're gonna see it.

352. It's like one of your hair there.

353. - From seeing the fucking kitchen you cook in

354. in Bristol, don't dare start slacking on this kitchen here.

355. Let's get that right.

356. - Okay, you're right.

357. - From a man who cooks out of a fucking cubby hole.

358. - You don't have my kitchen here, you have a palace.

359. - It is a palace.

360. - I make three flat out of this kitchen.

361. - I want this to be the best service of your life,

362. all four of you, yes.

363. Four out, four in.

364. - Get four plates up.

365. - Good, how long, Diego, for the raviolis?

366. - 30 seconds.

367. - You gonna change the sauce?

368. - Uh, yeah, just put it in regular sauce.

369. - Okay, brilliant, and you got four more rolling, yes?

370. - Yeah, four in.

371. - They smell fantastic, guys, really, really good.

372. As you can see, there's so much more

373. to Italian cuisine than pizza.

374. Here's one of my all-time favourite ingredients.

375. This is Cefalu, on the beautiful island of Sicily,

376. home to one of Italy's most delicious ingredients.

377. It's octopus, and for some bizarre reason,

378. we're actually terrified of eating it.

379. God knows why because it tastes absolutely amazing,

380. packed full of flavour, and incredibly delicious.

381. Beneath these crystal clear waters

382. are hidden some of the best tasting octopus in the world.

383. Enzo.

384. - Hello, Gordon.

385. - Good to see you.

386. Enzo Oliveri grew up here, and is gonna show me

387. how to catch them.

388. I'm obsessed with octopus.

389. We've had them in the restaurant for the last 10 years,

390. from a capacho to a soup, to the most amazing salad.

391. - Everybody loves the octopus.

392. When we have it on the table,

393. the octopus, we go crazy for it.

394. - Right.

395. Octopus can be tricky to catch.

396. So, to maximise our chances,

397. we're laying pots just off the coast.

398. The more you lay, the luckier you get.

399. So, there's no bait or anything.

400. - No, no.

401. - No muscles, no cockle, nothing.

402. - Nothing at all.

403. - The octopus use the pots for shelter.

404. I've heard they love shiny objects.

405. - Yeah, you're gonna put the coin in there.

406. - So, I'm hoping a few quid

407. will increase my chances.

408. - Good investment.

409. - It will be all full of octopus.

410. - If not, I'm going diving to get my money back.

411. Fingers crossed.

412. We left our pots to do their work.

413. Later that evening, Enzo decided to show me

414. another method of catching the elusive Sicilian octopus.

415. We should be sleeping right now.

416. - Yeah, we should be, but we are not.

417. - Right.

418. - We're going fishing.

419. - This is the way his father used to catch octopus

420. in the dead of night, when they come out to feed.

421. - Alright, there's water pressure now.

422. We're gonna look on the bottom of the sea.

423. As soon as we see any movement of the octopus

424. looking for food, then we're gonna spear it.

425. - What colour we looking for?

426. - The same colour of the rocks.

427. - Finally, we found one.

428. But, as I moved in for the kill, the boat hit a rock.

429. I lost my footing, and the octopus disappeared.

430. I was gutted.

431. I got so close to it, I could almost taste it.

432. My favourite Sicilian octopus recipe would have to wait.

433. The next morning, following rough weather overnight,

434. and with more bad weather forecast,

435. I knew I had to get out to my pots fast.

436. There are a lot bigger swell on the water

437. today than yesterday.

438. So, here we go.

439. Fingers crossed.

440. 50 or 60 octopus.

441. - There's the first pot.

442. there's nothing in there.

443. - Shit, nothing.

444. - Not even the coin.

445. - not even the, are you serious?

446. Yeah, the coin isn't there.

447. - There's the second pot.

448. - Second pot, shit.

449. It wasn't just the first two that were empty.

450. Oh, come on.

451. - Now you understand why

452. they are expensive to buy octopus.

453. - We pulled all 35 pots without one octopus to cook with.

454. An absolutely, sweet fuck all.

455. - They didn't want to be cooked by you.

456. - Plan B?

457. - Yeah, I think I've got plan B.

458. - Enzo's mate had laid some pots

459. a few days earlier, and he swore

460. they'd be brimming with octopus.

461. Before we could reach them, our luck

462. turned from bad to worse.

463. Damn, this is a disaster.

464. We're caught in a huge storm.

465. We're gonna head back to port,

466. wait till the weather drops off,

467. but the storm didn't pass.

468. In fact, the weather got even worse.

469. There was three days before the clouds cleared

470. and I could resume my octopus hunt.

471. They're saying in town that's one of the worst storms

472. in 40 years.

473. With the sea finally calm, our chances

474. were the best they'd ever been.

475. How long have these pots been out here?

476. - They've been out nearly a week.

477. They will be full of octopus.

478. - First one.

479. - Nothing.

480. - It's been the story of our lives

481. for the past five days.

482. Enzo, not today.

483. - That's just the beginning.

484. Ah, here's a nice one.

485. - Yes, finally, finally.

486. - Here is one.

487. - Jesus, finally.

488. Oh my god, Jesus.

489. We caught it in the traditional way,

490. so I was determined to kill it the traditional way, too.

491. So, how do you kill them?

492. - Yeah, you bite his head.

493. - You what?

494. - You're gonna bite his head to kill it.

495. - There.

496. - Yeah, go ahead.

497. Oh, that's good.

498. - Shit.

499. Oh, funny guy.

500. Jesus, bravo.

501. Jesus, that's the one, bravo.

502. Finally, luck was on our side.

503. Thank god for that.

504. We pulled in another two, including a feisty two-pounder.

505. Getting my hands on these little suckers

506. has been a real battle, but I got

507. a mouth-watering Sicilian stew recipe

508. that I knew was gonna make it all worth while.

509. Five days for that baby, ready to go.

510. Now, I'm gonna quickly blanche it.

511. In she goes, lovely.

512. Add seasoning and a splash of white wine

513. to the pan, and boil for 10 minutes.

514. Time to get the octopus out.

515. Look at that, beautiful.

516. The base of my octopus stew is fried chilies,

517. onions and garlic.

518. Octopus, take off the top.

519. Slice that down.

520. Then, the octopus is gonna start absorbing

521. all that wonderful, sweet flavour.

522. Mix in tomatoes, olives, capers, anchovies,

523. parsley, fish stock, and a splash of olive oil.

524. Simmer 35 to 40 minutes.

525. I'm serving my stew to Enzo's Sicilian family.

526. - Hello, Gordon.

527. - A proper Sicilian family, yes?

528. - Yeah, that's right.

529. - They're a tough mob, and if they don't like it,

530. I might just wake up with a horse's head in my bed.

531. Here we go.

532. - I like it very, very much.

533. It's very, very good, fantastic, good.

534. - Tough five days, however, we made it.

535. - It was worth it.

536. It was worth the taste of this delicious dinner.

537. - Gratzi, bravo.

538. Katie Price is tonight's recipe challenger,

539. so she doesn't get to vote.

540. I've got my team to prepare both starter recipes

541. for her to try.

542. Katie, may I sit here, my darling?

543. Looking great.

544. Enjoying your food?

545. - Lovely, absolutely lovely.

546. We're trying to decide which one I prefer,

547. the first or the second.

548. - If you had to pick, which one would you prefer?

549. - The crab one.

550. - The crab.

551. Was the saffron not too strong?

552. - No, lovely.

553. - Interesting, good.

554. And, favourite Italian, what would it be?

555. Do you have a local in Brighton?

556. - Uh, Donatello's.

557. - Donatello's.

558. - It's always busy in there.

559. They've got so many different varieties of pasta,

560. and just different dishes.

561. - Is the pasta the tagliatelle, the ravioli, tortellini?

562. - I like tagliatelle carbonara with peas,

563. my extra peas, mushrooms, and more cream.

564. - Something you cook at home?

565. - I've never tried it.

566. - Really?

567. - No.

568. - Now, you're here for the rest of the challenge.

569. Excited?

570. - I am actually.

571. - Do you think you can beat me?

572. - Well, come on.

573. That's a silly question.

574. - Did you steal this recipe from mom?

575. - When I was younger, I always used to look forward

576. to Saturday nights, watching Murder She Wrote,

577. Blind Date with my Chicken Kiev, sweet corn, and chips.

578. - Chicken Kiev, sweet corn, and chips, fantastic.

579. Really good to see you.

580. Can't wait to see you in the kitchen for the challenge.

581. - Yeah, excellent.

582. - Enjoy your dinner.

583. So, last table, Gip.

584. Make sure that last table goes out, Chris,

585. like the first table.

586. Checking on the vegetarian there, ready to go.

587. Maybe a few more scrapings.

588. Italian cuisine at its best, yeah.

589. One Southern, one Northern.

590. I can't wait to hear the feedback from the customers, yeah.

591. That makes it a close contest, I'll tell you.

592. Absolutely fantastic, really good.

593. Gip, Chris, well done.

594. Adam, Diego, well done.

595. - I thought the spinach and ricotta pasta was lovely.

596. The sauce is really lovely, but a really bit light.

597. I've enjoyed, yeah, I'll be paying for it.

598. - It was quite nice, all the ingredients

599. and everything was very nice.

600. I just thought the pasta was a bit undercooked.

601. - How were the raviolis?

602. - This was very nice.

603. They were very nice.

604. - That was Salvo's sort of tortellini type ravioli.

605. Kind of thing you'd see at Prosecco?

606. - No, no, no, we would, no.

607. - Something a little bit more refined?

608. - Not refined.

609. Diego's would be a cleaner presentation.

610. - Are you gonna pay for your starter?

611. - I am gonna pay for my starter.

612. - Glad to hear it.

613. Good to see you.

614. - Thanks, Gordon.

615. - See you later, thank you.

616. - I thought the flavour was fantastic.

617. Overall, it was quite a tasty dish.

618. - I felt it was slightly under seasoned.

619. It was lacking some taste in there for me, personally.

620. No, I won't be paying for the starter, no.

621. - Did you enjoy your starter?

622. - Yes, it was fine, it was fine.

623. - I think what it did, it just clarified

624. the difference between Northern Italy and Southern Italy.

625. Southern Italy, it's all about letting the flavours

626. talk for themselves.

627. Northern Italian, a little bit, dare I say

628. a little bit fancy, a little bit richer flavours,

629. a different style, very, very different style.

630. - The most important question, are you gonna pay for it?

631. - No.

632. - No, wow.

633. Are you gonna pay for yours?

634. - I'm not gonna pay for mine.

635. - Hold on, you both liked it,

636. but you're not gonna pay for it.

637. - It's just not, I mean I'm being polite.

638. It's just not a good enough quality.

639. - Enjoy your main course.

640. Good to see you.

641. Thank you, my darling.

642. So, one wife is paying for the opposition's starter,

643. and the other isn't.

644. Alright, I couldn't wait to try these,

645. and see what they're made of.

646. Pasta's slightly a bit thick there, from Salvo's.

647. Really good flavour.

648. Sauce, not too heavy.

649. In terms of flavour, rustic and somewhat charming.

650. Now, Prosecco's, gotta try that.

651. Pasta, nice and thin.

652. Pasta's cooked perfectly.

653. Sauce, vibrant, got a wow factor.

654. The unfortunate thing is inside the ravioli,

655. slightly bland.

656. It could do with a touch more seasoning.

657. What a shame.

658. I like both dishes, but some diners

659. have found a lot to criticise.

660. I really don't know what the result will be.

661. Okay, JP, please, right.

662. - Here we go.

663. - Thank you, okay.

664. Let's start off with Salvo.

665. The number of customers that are happy to pay

666. for your starter tonight is

667. 19 out of 25, well done.

668. Congratulations.

669. - Thank you.

670. - So, JP, the six customers who didn't pay

671. for their starter, why?

672. - Many said the pasta was too thick.

673. - Did you hand roll all the pasta.

674. - I rolled it, so mea culpa.

675. Perhaps I didn't get one or two lines.

676. - However, 19 out of 25, well done.

677. Okay, Prosecco, for your starter,

678. out of 25 starters, the amount willing to pay

679. for your starter is

680. 15 out of 25.

681. - Ah.

682. - Prosecco, what happened?

683. - The crab meat was under seasoned.

684. - So, a slightly bland filling.

685. - I should've put more.

686. It's simple.

687. A little bit of salt and pepper

688. would've just made it better.

689. - You've still got your signature dish to cook,

690. and you can pull it back from the main.

691. Head up.

692. - Okay.

693. - Salvo's, you're in the lead.

694. - It's a long, long way to go.

695. - Now, think of it this way.

696. You've got 50 portions of your main course to go.

697. Pull it back, guys.

698. Good luck, let's go.

699. Next on the menu, Katie Price's breasts

700. go under the knife again in the recipe challenge.

701. - That's a proper operation.

702. - Nature gets its own back

703. on Janet Street-Porter.

704. - Ow, ow, fucking thing just kicked me in the leg.

705. - And, can Salvo's hold their four point lead,

706. or will Prosecco's fight back with their signature dish?

707. - I just want to win.

708. I just want to cover them with shame.

709. - Welcome back to the F Word.

710. Now, both restaurants will be cooking

711. one of their favourite telling dishes for their diners.

712. First up is Salvo's.

713. - Check out, Gip.

714. One pork ala cento, table seven.

715. - The recipe for Salvo's pork dish,

716. mildly al, al cento, is one of Gip's favourite dishes.

717. - Pork is my favourite meat.

718. It is, in fact, it's the king of meats.

719. - First, he cuts three medallions

720. and pounds them into scallops.

721. Next, he chops fresh mint, crushes a garlic clove,

722. and adds white balsamic vinegar,

723. then stirs in grilled courgettes.

724. - You can smell the garlic.

725. It's just releasing its flavour with the heat of that.

726. - And places it in a hot oven

727. to soften further.

728. Gip blackens then peels his peppers,

729. then coats his scallops in flour, and shallow fries.

730. - I'm putting the peppers in and capers.

731. - He again adds parsley, garlic,

732. thyme, and vinegar, then some sugar,

733. vital to balance the acidity.

734. - Now that the vinegar's done its work,

735. a little bit of white wine, some stock

736. which I've got here.

737. - Gip finishes the sauce with a knob of butter.

738. - Via.

739. Here for table five.

740. - Table five, coming up.

741. - Pork escalopes with sweet

742. and sour peppers, served.

743. Why did you choose this dish?

744. - It's got a lot of Southern use to it.

745. - Are you putting colour on the pork,

746. or are you just slightly searing it?

747. - Yeah, just put a little colour, a little colour on the pork.

748. You don't want it to be too hot.

749. It's a softer scallop.

750. - Yeah, good.

751. Diego, your venison dish, you're using the loin.

752. It cooks so quickly.

753. You serving that pink?

754. - Uh, yes.

755. - Now, Prosecco gonna have to pull out all the stops

756. in the main course cause they're four points behind.

757. But, has he got a winning dish in that venison?

758. - Check on one venison special.

759. - Prosecco's signature dish

760. is a venison fillet with polenta and pancetta.

761. First, Diego sears a venison fillet, then flambes with gin.

762. Diego then roasts is in an oven for six to eight minutes.

763. Next, polenta.

764. In Italian homes, this is traditionally cooked slowly.

765. But, in a busy kitchen, Diego uses a quick cook polenta,

766. just as delicious, but cooked in minutes, not hours.

767. - My grandmother would be horrified

768. if I were using something like this.

769. It's like betrayal.

770. - Next, Diego fries onions, carrots, and celery,

771. then adds crushed juniper berries

772. which compliment the gin beautifully.

773. - Then we've got a nice gin kind of edge to your meat.

774. - Diego adds a bay leaf and some rosemary.

775. - Allora.

776. - Then, pours on a glass of red wine,

777. letting it reduce before adding venison stock.

778. Finally, he pan fries panchetta,

779. adds blanched cabbage, and crumbles in chestnuts.

780. - You have salt, pepper, and a little bit

781. of sweetness and funny stuff with the chestnuts.

782. - Venison fillet with polenta and panchetta, served.

783. You ready with venison through the oven or not?

784. - Yeah, I give it a flash in the oven.

785. A little gin, juniper flavour through the meat.

786. - Why did you choose your venison dish?

787. - Well, because it represents something

788. from my mountain.

789. It's something everybody eats in my region.

790. - You happy with that?

791. - Yes.

792. - Come on, Gip, talk to me.

793. Four more going out, yes?

794. Well done.

795. Yeah, keep them all looking like that.

796. - Indeed chef, yes.

797. - Sauce and everything.

798. - Put more panchetta here.

799. We make a triangle here.

800. - Good, and you like the polenta runny?

801. - Yeah, I like it to lop up the toast with it.

802. - Service, please.

803. It looks fantastic, and it smells delicious.

804. - Thank you.

805. - Good, four more, please.

806. - Take your time, okay, it's not a race.

807. Not a race.

808. - Not a race, but it's important to win.

809. - We're very, very close, okay.

810. - I don't call close 19 to 15.

811. - What, four in it?

812. Your wife, Heidi, agreed to pay for their dish.

813. Yes, yeah.

814. Gip's wife didn't agree to pay for your dish.

815. Now, you can tell.

816. - I wonder why.

817. - Gip, did you know that your wife

818. and your brother refused to pay for Diego's starter?

819. - I didn't know that, no.

820. - You didn't know that.

821. Diego's wife paid for yours.

822. She thought yours was delicious.

823. - Keep the energy up.

824. - Yeah, the energy's there.

825. Just let me use it for cooking, not for conversation.

826. Just watch your plate.

827. - I had the pork.

828. It was really nice and tender.

829. I really liked the mash with the kind of

830. crispy red peppers.

831. - The courgettes were lovely with the mint and butter.

832. That was great, but the overriding taste was of vinegar.

833. I've elected not to pay for this dish.

834. - I wouldn't pay for it.

835. It was a lot of flavours, too many flavours for me,

836. all a little bit mixed up, all a little bit too much.

837. - The venison is beautiful.

838. I really liked the chestnuts,

839. and the polenta was really nice.

840. - This blows the pork out of the water to be honest.

841. It's a beautiful piece of meat.

842. It's very well seasoned, and excellently cooked.

843. - I'm not gonna pay for the venison

844. from the basis that I didn't think

845. it was cooked how it should've been cooked.

846. - Right, the pork dish from Salvo's

847. with crushed new potatoes.

848. Pork cooked perfectly, moist, incredibly flavoursome,

849. nice little sear.

850. Courgettes, they've managed to make a boring courgette

851. into something quite tasty.

852. That is delicious, however, the sad news is

853. the sauce is just a little bit too acidic,

854. a little bit too strong for the pork.

855. The venison dish, simple presentation.

856. How's the venison cooked, first off,

857. slice it in the middle.

858. Yeah, look at that, perfectly cooked.

859. Mm, wow, that is harmony, absolutely spot on.

860. Damn, such a shame that's just a little bit too acidic.

861. Now, time to get the diners' verdict.

862. Right, well done, seriously well done.

863. How do you feel?

864. - Excited, looking forward to the results.

865. - One of the most intense services I ever done.

866. - All four of you did exceptionally well.

867. - Thank you, chef.

868. - And both dishes, phenomenal.

869. Right, let's find out how you did.

870. JP, please.

871. - Okay.

872. - Salvo, for your main course,

873. those that were happy to pay out of 50,

874. 34 out of 50, well done.

875. - Okay.

876. - The 16 that didn't want to pay,

877. what was the feedback?

878. - The main reason, it's too vinegary.

879. - 34 out of 50, well done.

880. - Thank you.

881. - Right, Prosecco.

882. There's a lot hanging on this one.

883. The number of customers out of 50

884. that are happy to pay for your venison,

885. 40 out of 50, congratulations.

886. - What was the feedback on the 10

887. that didn't want to pay?

888. What was it?

889. - Not enough sauce.

890. - And not very keen on the polenta.

891. - How can you complain about, hey?

892. Totals so far.

893. Salvo, your restaurant scores, 53 out of 75.

894. Prosecco, your restaurant scores, 55 out of 75.

895. - Yay.

896. - You're narrowly in front.

897. Now it's tight.

898. Very, very tight.

899. It all comes down to dessert.

900. Clear down, get ready for dessert.

901. Well done, guys, yes.

902. You all done it.

903. - Come on, Prosecco.

904. - Right, Jan is back, and she's not just rearing one animal.

905. She's rearing a whole mixed grill.

906. Last year, Jan had become a farmer for the first time,

907. rearing two veal calves.

908. - Ah, stop gumming me.

909. - Now, I'm challenging her

910. to raise all the meat for the series finale

911. in the F Word restaurant.

912. In total, she'll be raising more than 30 animals.

913. It's gonna be a huge challenge.

914. First up, I'm sending Janet to do some cattle

915. to provide me with some top notch beef and dairy,

916. but not just any cattle.

917. I've selected Dexters,

918. a miniature Irish breed, which when fully grown,

919. are only half the size of a normal cow.

920. Annie Hodson is one of the UK's top Dexter farmers.

921. She'll be giving Janet help and advice on the breed.

922. - It looks like Shetland ponies turned into a cow.

923. - You might just find that you fall in love with them.

924. - Doubt it.

925. - Janet will be taking away

926. two pint-sized milkers.

927. - Get off.

928. - Both come with calves.

929. - The only thing when you're milking

930. short little Dexters is the fact

931. that you have to bend quite a way.

932. - It's a long way down.

933. - A good milking cow should

934. have a healthy udder, and a placid nature.

935. - Ow ow.

936. - Naughty girl, I'm so sorry.

937. - This fucking thing has kicked me in the leg.

938. - She is feeding two calves,

939. and she might just think that somebody else

940. is sneaking in and trying to get a little bit of milk.

941. That was just a real one, she's I would say

942. one of the most placid girls in the whole herd here.

943. - Did you see that?

944. That placid woman just head butted another animal.

945. I like a bit of spirit, so I'm gonna choose her.

946. - Next, I want her to pick a couple

947. of male Dexters called steers for beef.

948. I've asked Janet to choose Dexters

949. with good frames, log backs, and the beginnings

950. of fatty pads on their rumps

951. that will fill out and give superb, dark,

952. richly marbled meat.

953. - You appear a bit gorgeous.

954. Yes, you are gorgeous, aren't you?

955. How many animals is that all together then?

956. - You will have seven little Dexters.

957. - Uh.

958. - The seven cows are happily loaded up

959. for their journey to their new home.

960. It's the eighth cow I'm worried about.

961. - As far as I'm concerned, I didn't sign up

962. to get kicked and knocked about.

963. I think there's too many of them.

964. - But, if anyone can keep this unruly

965. bunch in check, Janet can.

966. - I'm your new mom, yeah.

967. Look, I'm in charge now, so get over it.

968. Gordon.

969. - Good to see you, my darling.

970. You look great.

971. - It's always good to be nice to me early on.

972. - Start off that way.

973. - Yeah, and then it goes horribly wrong.

974. - I've always been taught to respect my elders.

975. Really good to see you.

976. The pressure in the kitchen is bigger than ever.

977. - Yeah, but you've put me under so much pressure.

978. Did you choose the Dexters because they're so

979. very, very small just to wind me up?

980. - No, no, they're very small, you're a giant.

981. They're gonna know who's boss from day one.

982. - Well, they did kick me, it's true.

983. - Top notch meat for the grand final.

984. Look after my little cows, please.

985. - I will, I will.

986. - Don't scare them.

987. - They won't be stressed out.

988. - Yeah, you look great,

989. and not a grey hair in sight, amazing.

990. Right, now it's time for the recipe challenge,

991. and tonight's challenger is Katie Price,

992. who promises to eat the most delicious

993. horse meat sandwich if she loses.

994. - Oh, oh, get it away.

995. Horse meat, oh my god, that's disgusting.

996. - Now, what are you cooking tonight?

997. - Well, it's always been my favourite dish,

998. Chicken Kiev, sweet corn, and chips.

999. I thought I'd do it different.

1000. I'm brilliant at mashed potato.

1001. With me, it's not about presentation.

1002. It's about slapping it all in and tasting good.

1003. - So, you chose Chicken Kiev,

1004. so I'm gonna do my version.

1005. - Right, while we talk, I'm gonna put my spuds on.

1006. In there, I'm gonna put some sugar.

1007. I always put sugar, and don't ask me why.

1008. I just think it seems to taste better.

1009. - Sugar in the mashed potatoes?

1010. - Yes.

1011. - I'm feeling more confident already.

1012. - Good.

1013. - So, garlic butter.

1014. We finish obviously with crushed garlic,

1015. a little bit of fresh parsley and some tarragon,

1016. and then a little touch of paprika

1017. just to give that a little bit of heat.

1018. - Gosh, I'm not used to this crusher.

1019. I normally buy it already chopped.

1020. I can't get anything out of it.

1021. - You have to squeeze really hard.

1022. Can you manage?

1023. How important is food in your life do you think?

1024. What does it mean?

1025. - Oh, I love food.

1026. I absolutely love food.

1027. - Who does all the cooking at home?

1028. Who is that?

1029. - Well, I do some, and obviously we've got nannies.

1030. I'm very strict that the kids have fresh food.

1031. - Good.

1032. - I don't like them having any processed food.

1033. - What kind of things would you be cooking

1034. on your own at home?

1035. What would you—

1036. - If it's just me, take aways.

1037. - Take aways.

1038. - I really like Thai.

1039. - Do you feel energetic after a curry?

1040. - No, but I do like going to bed on a full stomach

1041. cause you have the best sleep even thought

1042. it's not good for you, is it.

1043. - Favourite aphrodisiac food, what would it be?

1044. - I haven't got one.

1045. - Nothing?

1046. - In fact, people say the more, if I'm sober,

1047. I'm actually, I shouldn't give these secrets away

1048. on a cooking show.

1049. - Please.

1050. - I'm better well-performed in bed

1051. when I haven't had a drink.

1052. Well-filled, we'll say that in the kitchen at the moment.

1053. - Now you're trying to put me off my cooking.

1054. - Is that too much butter?

1055. - Don't forget 30% of it will leak out anyway,

1056. so the more the merrier.

1057. - Stupid thing.

1058. - Should I do that for you?

1059. - Yeah, do it up tight, in a double knot.

1060. - There you go, tight, tight.

1061. Jesus Christ, huh.

1062. Right, there we are.

1063. Is that tight enough?

1064. - Brilliant, yeah.

1065. - Excellent, good.

1066. Right, now we got to soul brilliance,

1067. from the biographies to the updates, the follow ons.

1068. Have you ever actually stopped and thought

1069. how much you're worth?

1070. - My brother deals with my money,

1071. and he gives me pocket money each month.

1072. - How much pocket money do you get a month?

1073. What's your allowance?

1074. - Well, my horses cost six and a half

1075. grand a month to keep.

1076. - What about for yourself in terms of spending?

1077. - I'm not high maintenance, believe it or not.

1078. - Katie Price, excuse me.

1079. That's like saying I'm a vegetarian.

1080. You're not high maintenance.

1081. - I'm not.

1082. Okay, my hair every three months costs 15,000 pound.

1083. That's because I go to LA, and it's the flight

1084. that costs a lot.

1085. - What do they do?

1086. - Extensions.

1087. - That's 60 grand a year.

1088. - Look at the state of that.

1089. - If you beat me, I'm gonna be gutted, you know that.

1090. Hey, seriously.

1091. - Look, you do it properly.

1092. - That's the piping bag.

1093. So it goes right down into the centre.

1094. - You can tell he used to cook, can't you?

1095. That's a proper operation, there.

1096. - I just realised looking at your hands there,

1097. your breasts are bigger than mine.

1098. - Well, look at this shit I've gotten on them.

1099. Oh, very funny.

1100. - No, the chicken breasts, even though

1101. you paillarded them—

1102. - Look how neat.

1103. Everyone's gonna know who's is who's, honestly.

1104. - Here, honestly our blind tasters, trust me.

1105. - Oh yeah, they're blind, aren't they?

1106. - They're just called blind tasters

1107. cause they don't know who's cooking what.

1108. Through there, flour, egg wash, bread crumb,

1109. into a pan, lightly seared, lightly coloured,

1110. and then into the oven.

1111. So, truthfully, who's a better cook, Peter or Alex Reed?

1112. Who would you say?

1113. - Completely different.

1114. - Alex is more healthy, a complete health freak.

1115. - Really?

1116. So, Alex is a cage fighter.

1117. What was your mom's reaction when you told her?

1118. - She said, "Next time you go for someone,

1119. "make sure they're a man's man."

1120. So, I showed my dad his YouTube.

1121. My dad was like, "Bloody hell, there he is."

1122. My chicken's about to go in the oven.

1123. It may look messy, but it's not about how it looks,

1124. it's about how it tastes.

1125. - Now, would you like to go on the top or the bottom?

1126. - Middle, middle.

1127. - Yes, I like on top.

1128. - Look at that already, look.

1129. - Now they're nice and crispy.

1130. Alright, now they have to cook for 10 to 12 minutes,

1131. and the blind tasters will pick a winner.

1132. There can only be one.

1133. Excited?

1134. - Oh, very.

1135. I'm shaking with excitement.

1136. - Next on the menu, who will I crown

1137. the F Word's best local Italian restaurant?

1138. There's already two votes in this one.

1139. Come on, make it count.

1140. Will Katie Price's secret ingredient,

1141. what do you put in there?

1142. - Sugar.

1143. - Bring her sweet success?

1144. If you beat me—

1145. - Then what, then what?

1146. - My career is screwed.

1147. Right, welcome back to the F Word.

1148. Now, time for the results of the recipe challenge.

1149. I like the look at those Kievs.

1150. If you beat me, I'm gonna be so gutted.

1151. You know that.

1152. Right, come back with the right result.

1153. Good luck.

1154. - How you doing?

1155. Here you go.

1156. - Excellent, thank you.

1157. Chicken's really tender.

1158. - Just the right amount of crunch.

1159. - It's quite dry.

1160. - Try the texture of this one to that one.

1161. It's really sweet mashed potato as well.

1162. - I do prefer the taste of the potato, though.

1163. It's a lot more buttery.

1164. - Right, JP.

1165. What is the score?

1166. - It's five to nil.

1167. - Five to nil.

1168. If you beat me five to nil on this one—

1169. - Then what, then what?

1170. - My career is screwed.

1171. Find out who would do this to me.

1172. - The winner is.

1173. - Yes?

1174. - It's you.

1175. - Yes, five nil?

1176. - Yeah.

1177. - Thank god for that.

1178. I'm sure the mashed potatoes got in.

1179. That's when I started to realise I've got it.

1180. Now, get out of my kitchen, and don't forget this,

1181. your horse sandwich.

1182. - Nice, thanks.

1183. Nice to cook with you.

1184. - Likewise, good to see you.

1185. - See ya, see ya, bye.

1186. - Right, now it's time for my dessert,

1187. fig and frangipane tart, almondy, luxurious,

1188. and absolutely delicious.

1189. First off, the frangipane,

1190. butter icing sugar, sift, ground almonds.

1191. Beat, two eggs, mix, chill.

1192. Puff pastry.

1193. Cut discs.

1194. Prick.

1195. Smooth on frangipane.

1196. Egg yolk.

1197. Dust with icing sugar.

1198. Now, the secret is to prebake the tart

1199. so it gets nice and crispy before we put the figs on it.

1200. Bake for four to five minutes.

1201. Figs, slice.

1202. Bake.

1203. Marscapone, icing sugar, lemon zest, mix.

1204. Now, a nice spoon of lemon marscapone on top.

1205. Fig and frangipane tart with lemon marscapone,

1206. done.

1207. Salvo, let's go, four tarts away for table one, please.

1208. Diego, four tarts away on table four, please.

1209. - Yes, chef.

1210. - There's only two votes in this one.

1211. Come on, make it count.

1212. Use a nice warm spoon so it spreads out

1213. the frangipane on the bottom, yeah.

1214. As soon as that icing sugar's on there,

1215. make sure the pastry goes straight in the oven.

1216. Gip, I want these absolutely perfect.

1217. You put too much vinegar in your sauce,

1218. that's your fault.

1219. This I want absolutely perfect.

1220. Diego, Gip, keep it going.

1221. There's only two votes in this.

1222. That's how close it is.

1223. Gip, they look beautiful.

1224. They look beautiful, let's go.

1225. Service, please, five tarts away on table five.

1226. Let's go.

1227. Nice, they look lovely.

1228. Come on, Diego, keep the pace up, let's go.

1229. Come on, come on.

1230. Who's going home as a winner?

1231. Who's going home as a loser?

1232. Come on, down to the tart.

1233. - Chris, what are you doing?

1234. - Alright, Diego, service please, table one, yes.

1235. Let's go, very nice.

1236. Let's go, good, table one.

1237. Prosecco's starts this course really rough,

1238. and unfortunately it's gone a little bit pear shaped.

1239. Where salvo's are taking it steady,

1240. but they seem to have a lot better organisation.

1241. This right now is too close to call.

1242. - The tart was really fabulous.

1243. It was fresh, the marscapone was fabulous

1244. with the lemon zest, and it was lovely.

1245. - This is a great dessert, this one here.

1246. It's two votes, that's all that's in it.

1247. We can pull this back at this state.

1248. - The pastry was quite light.

1249. The figs were spot one, and the marscapone

1250. had a really nice zing to it as well.

1251. - My dessert's lovely, really nice.

1252. The puff pastry is perfect, very crisp,

1253. so this is beautiful.

1254. - Okay, results, thank you.

1255. There's only two votes in this.

1256. It's all down to dessert.

1257. Okay, Prosecco, the amount of customers

1258. that are happy to pay for dessert is

1259. 16 out of 25 are happy to pay for dessert, well done.

1260. Salvo, if you get more than 18 out of 25,

1261. then you've won.

1262. Good luck to you all.

1263. The amount of guests that are happy to pay

1264. for your dessert is

1265. 20 out of 25.

1266. That was a close one.

1267. Salvo, congratulations.

1268. You and your restaurant are the winners.

1269. Really well done.

1270. You're now on the leaderboard, yes.

1271. - Yes, indeed.

1272. - In nine weeks time, we're gonna find out

1273. who gets through to the semi-final.

1274. Well done.

1275. It's been an absolute pleasure

1276. working with all four of you.

1277. Now, do me a favour, get out there

1278. and get a large glass of Prosecco.

1279. Off you go, well done.

1280. Salvo's are number one on the leader board.

1281. Will their score be high enough to win them a place

1282. in the semi-finals of the F Word's

1283. best local restaurant?

1284. - You don't know what the next round's gonna bring,

1285. but you know, we're ready for it.

1286. Bring it on.

1287. - Next week, the competition hots up

1288. as we search for the F Word's best

1289. local Indian restaurant.

1290. Is your favourite in the running?

1291. Fucking amazing.

1292. Janet takes delivery of more animals

1293. for her mixed grill.

1294. And, the recipe challenge, Lenny Henry

1295. uses some unusual ingredients.

1296. - Put your wood on this block,

1297. and let's make toast.