1. - Welcome to the final
week of my competition
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2. to find The F Word's
best local restaurants.
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3. We started with nearly 10,000 nominations,
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4. and from these 18 outstanding restaurants
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5. made it to compete in The F Word kitchen.
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6. Now only six remain in the competition.
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7. In tonight's semi-final
three great restaurants
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8. go head to head, and I'll
pick just one of them
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9. to go through to the
grand final on Thursday.
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10. Competing tonight in
my first semi-final are
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11. my best local Indian restaurant, Lasan,
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12. Sweet Mandarin, who
won the Chinese trophy,
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13. and my best local Argentine restaurant,
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14. Santa Maria del Sur.
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15. Three restaurants, and I've
got three extreme challenges
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16. to test them to the absolute limit.
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17. - We haven't slept for the last few days.
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18. - Getting very very very nervous about it.
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19. - How are you?
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20. - Oh.
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21. Very nervous, man, very nervous.
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22. Waiting for you for the answer.
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23. - All worthy
opponents, but only one can stay
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24. in the competition.
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25. To see who deserves to
go through to the final
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26. I've devised three daunting tests.
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27. - We've only got an hour to eat.
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28. Is that gonna be okay?
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29. - First up, my team of secret diners
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30. film undercover for me after which
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31. I eliminate one of the restaurants.
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32. The F Word secret diners
were somewhat let down.
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33. Then the competition heats
up in the second test
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34. as I hit the restaurants with
30 demanding F Word diners.
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35. Two-thirds of the dish hasn't been eaten.
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36. Christ Almighty, come on.
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37. And, the third and final challenge,
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38. to cook at my flagship
three-star restaurant in London.
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39. Who goes home, and who makes
it through to the final?
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40. Tonight, I decide.
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41. They're cooking one dish,
the most important dish
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42. of their entire lives.
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43. Tonight, I'm taking The F-Word on the road
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44. because it's the last
week of my competition
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45. to find The F-Word's
best local restaurant.
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46. On tonight's first semi-final
Santa Maria del Sur,
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47. Lasane, and Sweet Mandarin,
all extraordinary contenders.
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48. At Lasan in Birmingham I sampled
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49. some of the most sublime curry
I've had outside of India.
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50. That's exquisitely presented, finesse.
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51. But Aktar Islam was
cocky and argumentative.
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52. This has nothing to do with flavour.
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53. - Well, ultimately it's
edible and it will add to it,
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54. but it's not the core of it.
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55. If you move it away you're
not gonna lose anything.
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56. - The only thing
to match his immense ego
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57. was his talent.
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58. - I'm looking forward
to lifting that trophy.
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59. - In contrast
at Santa Maria del Sur
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60. I was balled over by the warmth and charm
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61. of manager, Jose.
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62. - Jose.
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63. Welcome to Argentina.
- Jose, good to see you.
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64. And, the passion of head chef, Ernesto.
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65. I've tasted some of the
best steak I've ever eaten.
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66. They're amazing.
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67. I mean, really good.
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68. And, Sweet Mandarin in
Manchester served up
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69. some stunning, authentic Chinese cuisine.
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70. It's a fabulous family
business run by twin sisters.
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71. I'm gonna pick the very
best restaurant, how?
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72. By setting them on three
very tough challenges.
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73. For the first test, I've
hired a team of food experts
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74. to work undercover for
me as secret diners.
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75. - Good evening.
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76. I have a reservation
under the name Duncan.
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77. - It's a trick of the restaurant trade
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78. I use all the time.
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79. I spend a fortune on secret diners
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80. coming to all my restaurants.
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81. It's a really good way
to see how consistent
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82. a restaurant is on a daily basis.
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83. - Can I have the slow cooked lamb?
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84. - I'm sending my secret diners
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85. to all three restaurants
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86. who have no idea they're being filmed.
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87. I have to find out how
the restaurants perform
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88. when they're not in the spotlight
and their guard is down.
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89. Whichever restaurant fails
to impress me on this test
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90. will be eliminated.
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91. First up, Lasane.
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92. This stylish urban
restaurant prides itself
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93. on cutting edge and contemporary cuisine.
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94. - For Birmingham, we
were the first restaurant
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95. to break away from the mainstream.
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96. - When I visited Lasane,
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97. I thought the food was fantastic,
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98. but the service was slow.
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99. I hope my secret diner
is taken care of today
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100. by the staff.
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101. - Oh, thank you.
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102. - I've asked Kate Blinman
to go undercover today
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103. because she's an experienced food editor.
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104. So, he sits down the gentleman
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105. and lets the lady sit down on her own.
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106. - There's not many waiters around,
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107. so it's quite hard to grab somebody,
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108. or if they are they're collecting plates.
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109. - I've told Kate to
act like a very fussy diner
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110. with delicate taste buds.
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111. - Is it possible to change it?
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112. It's a bit too hot for me, sorry.
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113. - He could do with a little
bit more of a smile there,
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114. and not look so miserable.
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115. - Oh, thank you.
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116. - We made it less spicy.
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117. Try that, and if you don't like this one
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118. we'll change it.
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119. - Oh, thank you.
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120. - Finally.
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121. The smile should be at the
beginning, not at the end.
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122. - It was very sweet of him actually.
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123. He said if I don't like this
one he'll replace it again,
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124. so that's really good.
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125. - The only thing I could be worried about
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126. with Lasane's service, that
was attentive halfway through,
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127. not at the very beginning.
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128. It's a little bit fragmented
and service needs to gel.
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129. Next up, Sweet Mandarin and
Manchester's Northern Quarter.
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130. - The express lunch looks
like it's really good value.
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131. - It's run by twins
who are a third generation
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132. of women in a Chinese cooking dynasty,
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133. established by their grandmother.
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134. The sister don't have a clue
that they're gonna be assessed
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135. by my undercover observer.
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136. I've hired Sheryl Farmer
because she's got nearly
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137. 20 years experience in the food industry,
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138. but I've instructed her
to order off the menu
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139. to see if the chef is
willing to be flexible.
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140. - Do you do it without the butter?
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141. - Yeah, yeah, we
can do it without butter?
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142. - Without the butter?
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143. - You want salt and
peppers, but with no butter?
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144. That's fine, yeah.
- If that works well.
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145. Okay, thank you.
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146. I think that may check one good
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147. because she's eager to please
and anything's possible.
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148. Oh, yes please, thank you.
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149. - Food heaped and dumped
on the plate, no finesse.
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150. - It's nice, it's just not hot enough.
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151. I like my food really piping hot.
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152. I'm trying to get her attention,
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153. but the waitress isn't
willing to talk to us,
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154. not in eyeshot.
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155. In fact, the restaurant
has been abandoned by us.
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156. - The one positive part is
it's run by two sisters,
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157. and they're great girls.
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158. They're warm, they're funny,
and they're charismatic,
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159. but there it must have been an off day.
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160. When a restaurant is family-run
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161. then it needs to feel family-run.
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162. They need to be a lot more friendlier.
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163. So, will Santa Maria
del Sur do any better?
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164. Opened five years ago, Santa
Maria is vibrant and lively.
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165. The restaurant radiates
warmth and friendliness.
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166. My secret diner is on the way,
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167. and the fun-loving brigade from Battersea
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168. - Buenos noches.
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169. - have no idea.
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170. - We've only got an hour to eat.
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171. Is that okay, is that gonna be okay?
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172. - Rob Allinson regularly works
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173. on best-selling recipe books.
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174. - It's a bit light in here, really.
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175. Lighter than I prefer.
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176. I can say that the filling could
do with a bit of seasoning,
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177. but the pastry is spot on
there, absolutely spot on.
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178. Literally, we've just now
been through our starters,
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179. and they've just started
lighting the candles,
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180. and I think, yeah, is that
the lights going down?
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181. Yeah, the light's going down a little bit.
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182. - If you're open at 6:30 then
you have to be ready at 6:15.
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183. So, the minute that first
customer walks through
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184. everything's there.
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185. Candle's there, music's there, atmosphere,
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186. smell of the grill is there.
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187. - I think for my main course
I'm gonna go vegetarian,
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188. I'm afraid.
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189. I'm gonna go with the mushrooms.
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190. - I've asked Rob to
be deliberately indecisive
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191. to see how the team cope.
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192. - You know what?
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193. - Yes?
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194. - I'm gonna be really annoying.
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195. I've just seen my friend's steak,
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196. and I really want the steak.
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197. Is that okay?
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198. - Yep.
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199. - You're an absolute doll.
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200. Thank you so much.
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201. - No problem.
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202. - Thank you very much.
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203. - No problem.
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204. - There you have it.
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205. Deal with that impeccably.
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206. I would have actually
probably kicked my own head in
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207. had I done that.
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208. - Slightly slow start,
picked up in the middle,
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209. and then when he changed
his mind about the dish
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210. they really warmed to him in a big way,
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211. so yeah, great comeback.
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212. So, it's time to eliminate
one of the restaurants.
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213. My decision is based on
everything I've seen and learned
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214. so far, including hours of
invaluable undercover evidence.
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215. No one has any idea I've
been spying on them,
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216. but I have told them that one restaurant
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217. is about to be knocked
out of the competition.
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218. - When you're on a roller
coaster, just reached the top,
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219. and it's just stopped
for a second, doesn't it?
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220. And, it's that feeling,
and it's been going on
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221. for about week now, so I do
want the ride to carry on.
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222. - We haven't slept for the last few days.
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223. Just been very nervous waiting for today.
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224. - It's important just for
my life, for my restaurant,
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225. so Cynthia as well, for everyone I know.
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226. - Santa Maria del Sur.
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227. - Hi Jose, it's Gordon.
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228. How are you?
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229. - Oh,
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230. Very nervous, man, very nervous waiting
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231. for you for the answer.
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232. - Now the secret of any
good local restaurant
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233. is attentive service, good food.
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234. Recently we've had The
F-Word secret diners
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235. in the Santa Maria restaurant.
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236. On the feedback and the
insight to what The F-Word
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237. secret diners gave me in
terms of their experience...
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238. - Yes?
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239. - Santa Maria...
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240. - Oh my god.
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241. - Congratulations, really
well done, well done.
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242. - We won, we won!
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243. - It's great.
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244. Something amazing for me, my
boss, Cynthia, my little one,
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245. everyone is happy today.
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246. I think it's one of the most
important moments of my life.
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247. - Santa Maria
have done amazingly well,
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248. and now they have a chance
to win a place in the final.
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249. - Gracias!
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250. - Who will also
be joining Santa Maria
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251. in the final stage of the competition?
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252. Lasan from Birmingham?
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253. - Good afternoon, Lasane.
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254. Jabbar speaking, how many I help you?
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255. - Hello, it's Mandarin.
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256. - Or, Sweet Mandarin from Manchester?
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257. Congratulations, well done.
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258. Welcome back.
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259. It's the semi-final of my best
local restaurant competition
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260. and three teams are fighting
for a place in the final.
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261. Only one will go through.
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262. So far on tonight's first semi-final
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263. my best local Indian, Chinese,
and Argentinian restaurants
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264. have been put to the test.
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265. - Good evening, I have a reservation.
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266. - I sent in a
team of secret diners
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267. to investigate the contenders.
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268. - There's not many waiters around,
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269. so it's quite hard to grab somebody.
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270. - And, Santa Maria passed
with flying colours.
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271. They're still in the running.
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272. Congratulations, really well done.
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273. But now, I'll have to
eliminate one of the remaining
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274. two restaurants.
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275. Who will be going out of the competition,
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276. Lasan or Sweet Mandarin?
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277. - Every call, I think
everyone's just gonna be
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278. looking at the phone.
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279. - Today is very important for us.
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280. It really is the make or break.
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281. - Good afternoon, Lasan.
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282. Jabbar speaking, how may I help you?
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283. - Hello, it's Mandarin.
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284. - We've had secret diners
in the dining room at Lasan.
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285. I've had The F-Word secret diners
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286. eating at Sweet Mandarin recently.
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287. I've learned a hell of a lot,
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288. and I've seen some fascinating things.
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289. The feedback's been extraordinary.
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290. The value of the set
lunch menu is amazing.
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291. Whilst I like your confidence,
there's a cockiness
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292. that has to be contained.
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293. The name of the game is consistency,
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294. and that has to be so
apparent across the board.
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295. Sweet Mandarin, I'm really
sorry The F-Word secret diners
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296. were somewhat let down.
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297. The food wasn't up to stretch.
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298. There was also a complaint
in terms of service
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299. being uninterested, so I'm really sorry.
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300. Thank you, ladies.
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301. - Of course we're
disappointed 'cause we've gone
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302. so far into the competition.
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303. - You don't want to
lose in life, don't you?
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304. - Well we are a winner because we've won
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305. the best Chinese restaurant,
you know what I mean?
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306. - Lasan, really good, fantastic work,
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307. great feedback from the secret
diners, incredibly happy,
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308. very consistent,
congratulations, well done.
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309. Well done.
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310. - I'm at a loss for words
'cause I've never experienced
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311. anything like this.
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312. It's just absolutely amazing.
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313. I mean, the feeling is definitely there.
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314. Now obviously my cocky nature,
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315. you know, it's just the way it is.
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316. - So, I've chosen Santa
Maria from South London
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317. to fight it out with
Lasan from Birmingham.
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318. To be worthy of a place in the final
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319. they have to survive two more challenges.
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320. First, I've asked 30 F-Word diners
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321. to test Lasan and Santa
Maria to the breaking point,
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322. and I'm gonna judge both
restaurants' performance
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323. more critically than ever before.
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324. We're going to have lunch at Lasan
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325. and then dinner at Santa Maria.
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326. Ladies and gentlemen, good morning.
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327. Really good to see you.
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328. You're gonna be my eyes and ears
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329. across the whole dining room.
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330. Your experience is gonna help
me judge which restaurants
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331. go through to the final of
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332. The F-Word's best local restaurant.
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333. With Lasan under intense pressure,
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334. I'm gonna watch like a hawk
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335. front of house and behind
the scenes in the kitchen.
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336. - I'm expecting to wow everyone.
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337. You know, dazzle and delight them.
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338. I'm confident we'll do well
'cause it's our own kitchen
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339. and something that we work in everyday,
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340. and this is food that we do all the time,
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341. so nothing variant.
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342. So, I think it'll be good.
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343. - Hi guys, ladies.
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344. How are you all?
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345. - I'm doing well, chef, how are you?
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346. - Yeah very good thank
you, good to see you.
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347. Right, this is it, real pressure.
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348. You performed brilliantly
in The F-Word restaurant.
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349. Now, I want to see what you're
like in your own restaurant
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350. under immense pressure.
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351. Two hours, two courses, 30 diners, yes?
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352. It's not just the food, the service.
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353. Have you got what it takes
to get into the final?
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354. This today will help me judge
you guys under pressure.
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355. I'll be upstairs, downstairs,
in and out, in and out.
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356. Good luck.
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357. Two hours, starting from now.
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358. Off you go, guys yes?
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359. I know this is every
restaurant's worst nightmare,
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360. 30 diners arriving all at once,
but I need to test the team
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361. to the limit.
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362. If Aktar and his staff
support each other today
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363. it should run like clockwork,
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364. but I can tell straight away
that the ordering system
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365. is far too complicated.
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366. So, each waiter takes an order
then puts it in the computer?
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367. - He just follows back to Taj,
who will enter the order in.
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368. - So, that's very
difficult though, isn't it?
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369. Because if he's entering in the computer,
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370. and they're taking the
order, if he makes a mistake
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371. then it's already going
to two different people
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372. before it gets to the kitchen.
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373. The orders taken by the waiters
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374. are given to the maitre d' who puts them
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375. into the computer in the
dining room upstairs.
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376. Then they're supposed to be printed out
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377. in the kitchen which is downstairs.
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378. - Okay, gentlemen here it goes!
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379. You've got one lemon
sole, one Afhani lamb.
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380. Get the lamb straight away please.
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381. Lemon sole, hold that back for a second.
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382. We've got two courses
missing on table 11's order!
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383. - Complicated ordering system.
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384. They take the order, then it goes into
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385. another waiter's hand, then
it goes into the computer.
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386. You just said there's two courses missing.
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387. Why doesn't one waiter take on
order, come to the computer,
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388. complete it without passing
it on to somebody else?
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389. - The reason why, the ordering system,
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390. we've got quite an old system.
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391. - Just to make your life
easier, that's why I'm asking,
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392. from a chef's point of view.
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393. If I don't feel comfortable,
I come down and ask you,
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394. and I want to know your
reason, that's all.
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395. - Of course.
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396. - With 30 customers to
look after at the same time
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397. Aktar's ordering system can't cope,
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398. and my diners are now
eating different courses.
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399. It looks bad for customers
eating their main course
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400. when other customers
haven't had their starter.
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401. - For me, it's like an
a la carte operation.
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402. - It's not all a la carte, so
don't bullshit me that way.
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403. What I'm trying to say
is that if I'm sat here,
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404. and I'm waiting for my starter,
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405. and I'm still waiting for my starter,
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406. and then the next table's
main course has come
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407. I'm gonna feel a little bit pissed off.
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408. That's what I'm trying to tell you.
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409. Okay, don't waffle me.
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410. Thank you.
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411. And, the waiting time
is just far too long.
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412. How long have you been
waiting for your main courses?
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413. You've only shared a starter.
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414. How long have you been waiting
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415. for the main courses roughly?
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416. - A while.
- 20 minutes?
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417. - Yeah?
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418. Yeah, I've got it down to 35 minutes.
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419. - Oh, 35 wow.
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420. - 35 minutes is far too long.
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421. Okay, thank you.
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422. Now how long for their
main course, please?
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423. I think the customer needs to know.
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424. - Aktar!
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425. 6-0 man, how much longer?
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426. Can you give me a time?
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427. - 60?
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428. That's toward the end,
do you want that first?
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429. - Give me a time, first.
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430. - That'll be eight to 10
minutes, at least, at least.
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431. - Aktar has got to get a grip.
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432. Get a hold of the reins and really start
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433. pushing this through now,
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434. but kitchen's just don't run normally.
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435. They need generating.
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436. You've got to push them all the time,
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437. so there's customer sat upstairs
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438. minus the main course
which is not good enough.
Copy !req
439. When Aktar's food does
make it to my diners
Copy !req
440. they think it's absolutely delicious.
Copy !req
441. - I had the sea bass, really really good.
Copy !req
442. No complaints, fantastic.
Copy !req
443. - A lot of really powerful
flavours going on,
Copy !req
444. so it's good.
Copy !req
445. - But, the curry isn't
to everyone's taste.
Copy !req
446. Did the customers say anything
when we cleared this away?
Copy !req
447. - Customers are feeling the sauce
Copy !req
448. is a bit too much sometimes.
Copy !req
449. - Okay, is anyone telling the chef?
Copy !req
450. - The chef says that is a signature dish.
Copy !req
451. He feels he needs to have
quite a lot of sauce.
Copy !req
452. - I know it's a signature dish,
Copy !req
453. but that doesn't stop him
Copy !req
454. from making it less spicy, does it?
Copy !req
455. - It doesn't, no.
Copy !req
456. - It's like, everyone's
scared to tell the chef
Copy !req
457. what's happening.
Copy !req
458. Does anyone give constructive feedback
Copy !req
459. to the chef downstairs or not?
Copy !req
460. No?
Copy !req
461. If this was my restaurant,
okay, I'd be deeply concerned
Copy !req
462. that food like that is coming back.
Copy !req
463. Why is that not eaten, and why
is all the sauce still there?
Copy !req
464. Is there an issue, customer not happy?
Copy !req
465. Surely, you'd want to know.
Copy !req
466. - Yes, sir.
Copy !req
467. - And, this is a signature dish.
Copy !req
468. - Sure.
Copy !req
469. - This is something that
means a lot to the restaurant,
Copy !req
470. yet no one's saying anything.
Copy !req
471. If the waiters can't give
Aktar honest feedback
Copy !req
472. on his dishes that's a serious problem.
Copy !req
473. Aktar, it's Gordon.
Copy !req
474. - Sorry, chef?
Copy !req
475. - Can I have a quick taste
of the Mukhani sauce.
Copy !req
476. They're saying it's a
little bit too spicy.
Copy !req
477. - Okay, chef.
Copy !req
478. With reference to the Mukhani
Copy !req
479. you've got the find that balance
'cause if you leave it...
Copy !req
480. - It's a nightmare, this.
Copy !req
481. - Then once again, I
mean, it's what it is.
Copy !req
482. I mean, we serve it a lot milder.
Copy !req
483. - I appreciate that.
Copy !req
484. It's only two tables.
Copy !req
485. That's all just a touch of yoghourt,
Copy !req
486. but there's another table
that have been cleared,
Copy !req
487. and two-thirds of the
dish hasn't been eaten,
Copy !req
488. so two plus two is four.
Copy !req
489. There's only 30 of my diners here.
Copy !req
490. It's not as if there's
120 people sat up here.
Copy !req
491. - The food in the
restaurant was excellent,
Copy !req
492. so on that basis I think
I'd definitely come back
Copy !req
493. and give it another try.
Copy !req
494. - So, my 30 diners definitely
enjoyed their lunch,
Copy !req
495. but there is room for improvement.
Copy !req
496. Right, well done.
Copy !req
497. I've tasted every dish.
Copy !req
498. I thought the food was outstanding.
Copy !req
499. - How'd you find the Mukhani, chef?
Copy !req
500. - I thought the food was
outstanding, absolutely delicious.
Copy !req
501. - You didn't forget about the Marsala?
Copy !req
502. - Can I finish?
Copy !req
503. - Sorry.
Copy !req
504. Sorry.
Copy !req
505. - However, when customers don't finish
Copy !req
506. two-thirds of their plate
I think you should see
Copy !req
507. what's going on.
Copy !req
508. I don't think food should
just be washed down to the bin
Copy !req
509. and plates stuck in the dishwasher.
Copy !req
510. I think that should come
back down to the kitchen
Copy !req
511. 'cause that gives you feedback.
Copy !req
512. We started off good in the kitchen,
Copy !req
513. but upstairs was somewhat
at many stages embarrassing.
Copy !req
514. The service was erratic.
Copy !req
515. Orders been taken, main
courses been missed off.
Copy !req
516. I'm looking for a restaurant
to win The F-Word's
Copy !req
517. best local restaurant on
an overall experience.
Copy !req
518. I thought the food was delicious.
Copy !req
519. I thought the service was mediocre.
Copy !req
520. - Right now, you know,
Copy !req
521. I'm a bit disappointed
that we didn't delight
Copy !req
522. Chef Ramsay on all points
of the dining experience.
Copy !req
523. It could have been better, but the fact is
Copy !req
524. we've made it so far,
and he did say he's got
Copy !req
525. something up his sleeve
for the next challenge,
Copy !req
526. so I'm looking forward to that now.
Copy !req
527. - Next stop, dinner at
the Argentine grill house
Copy !req
528. in South London.
Copy !req
529. When I first visited Santa Maria,
Copy !req
530. they served me some of the
best steak I've ever had.
Copy !req
531. So, I hope even under pressure
from my 30 F-Word diners,
Copy !req
532. round two here we go,
Copy !req
533. they're going to maintain
their excellent standards.
Copy !req
534. - Yes, I'm very nervous.
Copy !req
535. Diners are coming really soon.
Copy !req
536. - I'm always trying to relax
him because he's nervous.
Copy !req
537. - Hola!
Copy !req
538. How are you, you all right?
Copy !req
539. Fine, thank you.
Copy !req
540. - This is gonna be a big
test on them tonight,
Copy !req
541. 30 diners arriving all at the same time.
Copy !req
542. Will they manage on the grill,
Copy !req
543. will they manage on the service?
Copy !req
544. Will it be fast, slow?
Copy !req
545. I want to see what they're like with me
Copy !req
546. watching them in their own environment.
Copy !req
547. Good to see you guys,
Copy !req
548. and first of all congratulations,
really well done.
Copy !req
549. Now is where it really is
gonna be immense pressure.
Copy !req
550. Now real diners in your restaurant, yeah,
Copy !req
551. that really know their food,
so I want to see it running
Copy !req
552. under immense pressure like a normal,
Copy !req
553. fully booked restaurant, yeah?
Copy !req
554. Make sure that everything
you send out the kitchen
Copy !req
555. you're 100% happy with because
they are critical, okay?
Copy !req
556. Two hours start from now.
Copy !req
557. Good luck, let's go.
Copy !req
558. - Thank you, thank you, thank you.
Copy !req
559. - Remember, it's not a race.
Copy !req
560. - Not a race, quality.
Copy !req
561. - Who's cooking in the kitchen now,
Copy !req
562. just two of you?
Copy !req
563. - Yes.
- Just two today.
Copy !req
564. - Wow, oh my god.
Copy !req
565. - Okay, we have the first
table, it's table number three.
Copy !req
566. One morro'n asado, one fillet medium well,
Copy !req
567. one fillet medium rare, and two steaks.
Copy !req
568. - Santa Maria are quick off the mark,
Copy !req
569. but their starters are
all going out at once.
Copy !req
570. They need to stagger the
orders and pace themselves.
Copy !req
571. You normally send the
starters that quickly?
Copy !req
572. You don't wait 'til
your steaks are on first
Copy !req
573. before you send the starters,
Copy !req
574. or you just send the
starters straight away?
Copy !req
575. - Yes, that's right.
Copy !req
576. - Okay, 'cause they're quite
thick though, those fillets.
Copy !req
577. - Yes.
Copy !req
578. - Quite thick.
Copy !req
579. They've only been here
literally 15 minutes,
Copy !req
580. first order taken within five minutes,
Copy !req
581. already the food is coming out.
Copy !req
582. Good start, very good start.
Copy !req
583. My big worry, if Ernesto
gets 30 different steaks
Copy !req
584. on that grill going away
all at the same time,
Copy !req
585. different temperatures,
rare, medium, medium well,
Copy !req
586. that's gonna be a big test for
him in about 45 minutes time.
Copy !req
587. I hope he doesn't crack.
Copy !req
588. So far my diners are having a lovely time.
Copy !req
589. - Just from the first moment we walked in
Copy !req
590. really really friendly staff.
Copy !req
591. The waiters came over and
introduced themselves,
Copy !req
592. they've chatted to us, they've
had a bit of a laugh with us.
Copy !req
593. - But, having served the
starters simultaneously
Copy !req
594. Ernesto is now under pressure
to have 30 main courses
Copy !req
595. ready at exactly the same time as well.
Copy !req
596. - Table number one after
table number five, please.
Copy !req
597. - Food is ready on that table there.
Copy !req
598. - Yes.
Copy !req
599. - Surely the main courses
you serve at the same time.
Copy !req
600. They're not eating, that's all.
Copy !req
601. They're leaving for it to go cold.
Copy !req
602. - Sorry for the slight delay, guys.
Copy !req
603. It's coming, the steak, right now.
Copy !req
604. - No problem.
Copy !req
605. - Hopefully we will
make it up with the steak.
Copy !req
606. - All right, no problem.
Copy !req
607. - So, it's not?
Copy !req
608. Oh, here they come now.
Copy !req
609. - It's coming there.
Copy !req
610. The only thing is when you have
Copy !req
611. all the people asking at the same time.
Copy !req
612. - I know.
Copy !req
613. - You must know.
Copy !req
614. - Well, don't send the
starters so quickly.
Copy !req
615. - Exactly.
Copy !req
616. - So, there's not such a long
gap between the main course
Copy !req
617. and the starter.
- It's true, yeah.
Copy !req
618. That's right, thank you, thank you.
Copy !req
619. That's a good point to speak afterwards.
Copy !req
620. Let me speak with the guys.
Copy !req
621. - This atmosphere is
high and it's electric
Copy !req
622. which is great, sounds brilliant,
but they just shouldn't
Copy !req
623. rush food out there, take their time,
Copy !req
624. pace yourself a little bit more.
Copy !req
625. - The starter came very
quickly, within a few moments.
Copy !req
626. Following that after five,
10 minutes the main course.
Copy !req
627. It's all very very fast, as if they want
Copy !req
628. to turn the tables for another 30 people.
Copy !req
629. - That's really good.
Copy !req
630. - That's brilliant, it melts, doesn't it?
Copy !req
631. - Yeah, it does.
Copy !req
632. - We've all been
here just over an hour,
Copy !req
633. and already the last
orders have been cooked.
Copy !req
634. - It's the last one.
Copy !req
635. Yes, it's the last one.
Copy !req
636. Medium rare, medium rare.
Copy !req
637. - The team have
worked so well together
Copy !req
638. that they're left with 40
minutes left on the clock.
Copy !req
639. - It was really really good,
very enjoyable, good taste.
Copy !req
640. - It was perfect and absolutely
melted in your mouth.
Copy !req
641. It's probably the best steak
I've ever tasted, actually.
Copy !req
642. - I had fillet steak as my main course
Copy !req
643. which was absolutely superb.
Copy !req
644. I can't fault it at all.
Copy !req
645. - Okay, right.
Copy !req
646. First of all, well done.
Copy !req
647. I thought you handled it very well.
Copy !req
648. I thought the food, you know,
Copy !req
649. looked and tasted immaculate.
Copy !req
650. I thought the service was very
friendly and very charming.
Copy !req
651. If there's one criticism
tonight, it's not a race.
Copy !req
652. You finished with just
over 40 minutes left.
Copy !req
653. There's only 30 customers
in there, not 130 customers.
Copy !req
654. Every table, yeah, is a valued table.
Copy !req
655. They're here for an experience,
the overall package.
Copy !req
656. Don't rush.
Copy !req
657. Well done, job well done.
Copy !req
658. Goodnight.
- Gracias!
Copy !req
659. - Thank you.
Copy !req
660. - We tried to make a great job tonight
Copy !req
661. with love, with passion, tried to make
Copy !req
662. wonderful food tonight.
Copy !req
663. - Santa Maria grill is
gonna be a tough one to beat
Copy !req
664. because that's a whole package there,
Copy !req
665. and it's done to perfection.
Copy !req
666. Watching Ernesto work on that
grill, I mean, it's amazing.
Copy !req
667. I mean, talk about multitask.
Copy !req
668. He's like an octopus with 10 arms,
Copy !req
669. and more importantly, above everything,
Copy !req
670. everything they touch is about passion.
Copy !req
671. We've had a day of extraordinary dining
Copy !req
672. at two incredible restaurants,
Copy !req
673. but one of them will be eliminated.
Copy !req
674. The biggest test is
still in front of them.
Copy !req
675. Who's going through to
the final right now?
Copy !req
676. I haven't got a clue.
Copy !req
677. Welcome back to The F-Word.
Copy !req
678. Lasan and Santa Maria are fighting it out
Copy !req
679. for a place in the final.
Copy !req
680. Tonight two semi-finalists have already
Copy !req
681. faced two daunting tasks.
Copy !req
682. Under pressure in their own restaurant,
Copy !req
683. I've seen their true colours.
Copy !req
684. - There's no fuck ups today.
Copy !req
685. Well done, guys, cool.
Copy !req
686. - At Lasan, 29 year old Aktar
Copy !req
687. has proved fearless in the kitchen.
Copy !req
688. - One lemon sole, one Afghani lamb.
Copy !req
689. Get the lamb in straight away, please.
Copy !req
690. Lemon sole hold that back for a second.
Copy !req
691. - He pushes culinary boundaries,
Copy !req
692. and Lasan's original distinctive menu
Copy !req
693. reflects his passion for innovation.
Copy !req
694. I thought the food was outstanding.
Copy !req
695. But, he risks over complicating the food.
Copy !req
696. You're trying too hard.
Copy !req
697. He has an extraordinary potential,
Copy !req
698. but he won't listen to
advice even from me.
Copy !req
699. If I don't feel comfortable,
I come down and ask you.
Copy !req
700. I want to know your reason, that's all.
Copy !req
701. So, he misses out on vital feedback.
Copy !req
702. At Santa Maria, Ernesto le Brava,
Copy !req
703. is a master of his charcoal grill.
Copy !req
704. - Okay, we have the first
table, it's table number three.
Copy !req
705. - He times each steak to
perfection, and that takes talent.
Copy !req
706. Above everything, everything
they touch is about passion.
Copy !req
707. But, I'm worried that the
menu and Ernesto's repertoire
Copy !req
708. is a bit limited.
Copy !req
709. He cooked sublimely
within his comfort zone,
Copy !req
710. and I'm already impressed, but
to earn a place in the final
Copy !req
711. he has to dazzle me.
Copy !req
712. Now, both restaurants face
the ultimate challenge
Copy !req
713. here at my own flagship restaurant,
Copy !req
714. Royal Hospital Road in London.
Copy !req
715. Aktar and Ernesto must create and serve
Copy !req
716. exquisite cuisine worthy
of a place on the menu
Copy !req
717. at my three Michelin star restaurant.
Copy !req
718. They're cooking one dish,
the most important dish
Copy !req
719. of their entire lives.
Copy !req
720. And, with that one dish they've got
Copy !req
721. one final chance to prove themselves.
Copy !req
722. - I am very very nervous
to cook in this restaurant
Copy !req
723. because it's the restaurant
of one the best chefs
Copy !req
724. in the world.
Copy !req
725. - Cooking at Chef Ramsay's
restaurant, three Michelin star,
Copy !req
726. is something that I've
always aspired to, you know,
Copy !req
727. never mind three, one would do for me,
Copy !req
728. and I'm cooking at a three
Michelin star kitchen today.
Copy !req
729. - I've worked
for over 10 years to build
Copy !req
730. Royal Hospital Road's reputation,
Copy !req
731. and tonight I'm putting it on the line.
Copy !req
732. I've invited some highly
distinguished guests
Copy !req
733. including Angela Hartnett,
Copy !req
734. one of the only female chefs in Britain
Copy !req
735. ever to be awarded a Michelin Star.
Copy !req
736. - It's a huge challenge for these guys
Copy !req
737. to be cooking in this
three star restaurant,
Copy !req
738. and then they've got Gordon
bearing down on them,
Copy !req
739. so they're probably
having a nervous breakdown
Copy !req
740. as we speak, but you know, hey ho.
Copy !req
741. We're looking forward
to some food, hopefully.
Copy !req
742. Let's see if we got some,
Copy !req
743. but yeah, I wouldn't wish it on anyone.
Copy !req
744. - Welcome to Royal Hospital Road.
Copy !req
745. Good to see you guys.
Copy !req
746. This is it.
Copy !req
747. On the back of today's performance,
Copy !req
748. one of you will be going
through to the final.
Copy !req
749. First time in 10 years I've ever handed
Copy !req
750. my restaurant over to any chef.
Copy !req
751. This is my baby, three Michelin stars,
Copy !req
752. everything I've ever
worked for in 25 years
Copy !req
753. is inside this restaurant.
Copy !req
754. It's got to be absolutely perfect.
Copy !req
755. This is the climax.
Copy !req
756. One of you is going through to the final.
Copy !req
757. Good luck, off you go.
Copy !req
758. - Thank you, sir.
Copy !req
759. - The teams at work in one of the most
Copy !req
760. well-equipped kitchens in Britain
Copy !req
761. with the finest ingredients money can buy.
Copy !req
762. I've challenged both
chefs to create one dish
Copy !req
763. using the best quality English
lamb which I've provided.
Copy !req
764. It's incredibly flavoursome,
Copy !req
765. but a challenging meat to cook perfectly.
Copy !req
766. I have an order of two
kebabs already, table six.
Copy !req
767. Ernesto!
- Yes, chef?
Copy !req
768. - You have two lamb kebabs.
Copy !req
769. - Yes, chef.
Copy !req
770. - Thank you.
Copy !req
771. Cynthia, you can respond as well please.
Copy !req
772. - Yes, chef.
Copy !req
773. Four covers away, table one.
Copy !req
774. Four loin of lamb.
Copy !req
775. Hello?
Copy !req
776. - Yes, sir!
Copy !req
777. - Thank you, oh my god.
Copy !req
778. Come on, guys.
Copy !req
779. For his dish tonight, Aktar
has raised the bar yet again.
Copy !req
780. He's serving a roast smoked loin of lamb
Copy !req
781. on cauliflower and potato
with a caramelised onion
Copy !req
782. and saffron gravy.
Copy !req
783. It's incredibly ambitious
with 44 ingredients.
Copy !req
784. The most complicated dish
currently on my menu here
Copy !req
785. has only 19.
Copy !req
786. Aktar has marinated the
loin of lamb overnight
Copy !req
787. in traditional Indian spices.
Copy !req
788. He smokes the meat with
charcoal before searing it,
Copy !req
789. then bakes it for six to eight minutes.
Copy !req
790. Aktar blanches the
cauliflower and potato base
Copy !req
791. and fries it with herbs and spices,
Copy !req
792. and then serves his dish with
an onion and saffron gravy.
Copy !req
793. If Aktar doesn't blend the
spices with perfect precision
Copy !req
794. he'll ruin the entire dish.
Copy !req
795. To pull this off requires a
level of skill near genius.
Copy !req
796. - Ultimately, every competition
has winners and losers.
Copy !req
797. It's just that up 'till
now I've never tasted
Copy !req
798. what it feels like to be the loser.
Copy !req
799. Done.
- It's done.
Copy !req
800. - Come on.
Copy !req
801. We've always said, you know,
there's only one place for us,
Copy !req
802. and that is winning it.
Copy !req
803. We didn't say, you know,
we're happy as far as we get.
Copy !req
804. - Hold this for me, please.
Copy !req
805. - Be careful, use a ladle 'cause
you're gonna burn my hands.
Copy !req
806. - So, the idea
behind the dish was what?
Copy !req
807. - I've just Rajasthani style marinade
Copy !req
808. which is smoked with
cloves, and then we've got
Copy !req
809. a Mughal style gravy.
Copy !req
810. They introduced the use of cashew nuts
Copy !req
811. and caramelised onion, and that's served
Copy !req
812. with potatoes and
cauliflowers which is cooked
Copy !req
813. in a Northern Indian Punjabi style
Copy !req
814. with the fresh vinaigrette.
Copy !req
815. - Vinaigrette and saffron for
the potatoes and cauliflower?
Copy !req
816. - No, the saffron is
actually in the gravy.
Copy !req
817. - In the gravy?
Copy !req
818. - Yeah, that's right.
Copy !req
819. - The dish is a little
bit too complicated.
Copy !req
820. It's adventurous, again.
Copy !req
821. I just hope this time it doesn't come back
Copy !req
822. to bite him on the ass.
Copy !req
823. Very nice, that looks lovely.
Copy !req
824. Go please, let's go.
Copy !req
825. - Picante.
Copy !req
826. - It's very spicy.
Copy !req
827. - This is spicy.
Copy !req
828. - This is nice, it's tasty.
Copy !req
829. - Yeah, I mean, Aktar's
cooking is three Michelin star,
Copy !req
830. star standard anyway, so it's only fitting
Copy !req
831. that they're in this kitchen
to cook this wonderful meal.
Copy !req
832. - In stark
contrast to Aktar's dish,
Copy !req
833. Ernesto has chosen to work with
just a handful of flavours.
Copy !req
834. - I'm living the dream.
Copy !req
835. I'm so so happy today.
Copy !req
836. If we win that should be
something incredible for my life.
Copy !req
837. - It's a simple dish, lamb
kebab, with a potato salad,
Copy !req
838. and mint chutney.
Copy !req
839. Ernesto marinates his cubed loin of lamb
Copy !req
840. in smoked paprika, cumin,
coriander, and garlic.
Copy !req
841. And, then he threads it on
to fresh sticks of rosemary
Copy !req
842. with red pepper and onion.
Copy !req
843. He mixes purple and baby new potatoes
Copy !req
844. with a dressing of olive oil, lemon juice,
Copy !req
845. and creme fraiche, and adds
sliced radishes and herbs.
Copy !req
846. The chutney is a simple mix
of ginger, chilli, and mint.
Copy !req
847. Ernesto griddles his kebab
Copy !req
848. until it's charred on the outside.
Copy !req
849. This is definitely the first time a kebab
Copy !req
850. has been served at Royal Hospital Road.
Copy !req
851. It's something I'd
expect to see on the menu
Copy !req
852. at Santa Maria, but today
I'm looking for a dish
Copy !req
853. worthy of a three
Michelin star restaurant.
Copy !req
854. Okay, talk me through the dish
Copy !req
855. 'cause it sounds a bit
plain Jane, doesn't it,
Copy !req
856. in terms of boring kebab?
Copy !req
857. But, it's not just an average
kebab, it's a special kebab.
Copy !req
858. - A kebab with the rosemary
sticks, something natural.
Copy !req
859. - What does the rosemary
do inside that lamb?
Copy !req
860. - Rosemary is amazing.
Copy !req
861. I think rosemary lamb is the
best combination of flavours.
Copy !req
862. - So, you've got mint in the marinade
Copy !req
863. and rosemary running through the lamb?
Copy !req
864. - Yes.
Copy !req
865. - So, you think the simplicity?
Copy !req
866. - The simplicity is the best point.
Copy !req
867. - Yeah, and the grill will
beat the overcomplicated?
Copy !req
868. - Yeah, overcomplicated.
Copy !req
869. We need to find things easy to make.
Copy !req
870. - Yes.
Copy !req
871. - Food, boom.
Copy !req
872. Plate ready, out, next table,
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873. and I think that is
like dancing, you know?
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874. - Today is about raising
the bar and taking a dish
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875. to a different level to make
it absolutely exceptional.
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876. Has he got the aspirations to go higher,
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877. or is he gonna just stay
in that mainstream grill?
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878. That looks very simple, but
it looks incredibly delicious.
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879. Go please, table five.
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880. Let's go, thank you, well done.
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881. Now four more away.
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882. - Gracias, thank you.
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883. - Quite strong on the garlic.
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884. - That's lovely.
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885. The sauce is delicious.
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886. - You ask a football player
where he would like to play
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887. they will say Wembley.
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888. You ask someone to cook
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889. they would say Gordon Ramsay's kitchen.
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890. This is the cathedral of cooking,
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891. so I think they are very nervous,
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892. but I think they will do it okay.
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893. - What you get from Santa Maria
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894. is passion through and through.
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895. There's no egos, do you know?
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896. It's about them as a team,
not about one individual,
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897. and I think more than anything this guy
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898. cooks from the heart.
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899. Santa Maria has connected,
bonded, and it shows,
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900. and yet these two here
there's no teamwork,
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901. there's no support there.
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902. - You donkey, I told you to put on fresh
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903. and that one's overcooked.
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904. - Are you two okay?
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905. - We're fine, chef, we're fine.
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906. - 'Cause it's not looking
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907. like the most dynamic team together.
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908. - We're singing off the same hymn sheet.
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909. - It's like they couldn't
be any further apart.
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910. That's how mistakes come in.
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911. - Is that a bit hot for you, chef?
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912. - What do you mean is
that a bit hot for me?
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913. I just tasted it, I
thought it was delicious,
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914. but you've got this fucking thing.
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915. I think you're quite a talented guy.
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916. Unfortunately, your cockiness
rides over your talent.
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917. You just turned around and looked at me,
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918. and said, "Is that a bit too hot for you?"
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919. - Not in that way.
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920. - Oh, okay.
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921. Well, what way am I supposed to take it?
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922. You're not here to blow smoke up my ass,
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923. and secondly more importantly
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924. I thought the dish was delicious,
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925. but before you ram it down my throat
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926. it's just nice to back off a little bit
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927. and show a little bit of humility.
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928. - I just thought... I'm allowed to have...
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929. - I'm not stopping you from
allowing your thoughts,
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930. but there's a difference between thinking
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931. and ramming it down someone's throat.
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932. - I just thought that you
found it quite uncomfortable.
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933. What I was trying to say at that point
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934. was not was it too hot.
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935. - Absolutely fine.
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936. - Once the cream goes into it...
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937. - That I get, that I get.
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938. I wanted to taste the base
before your finished it,
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939. so I can see it through different stages,
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940. see how clever it is to get
from that to the final dish.
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941. - Yes, chef.
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942. - Let the food do the talking.
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943. Pipe down a little bit,
and put that big mouth,
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944. big boy attitude into your food.
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945. That will get you into the final.
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946. How long for the last two please?
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947. - We're plating up now, chef.
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948. - Okay great, well done, good.
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949. So, service is over and it's
time to discover the truth
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950. from my distinguished guests.
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951. In terms of the curry
dish today cooked by Lasan
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952. how was that for you?
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953. - I find it an extraordinary
dish which is produced,
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954. and the taste and
texture and saffron sauce
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955. beautifully blend.
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956. Superb dish, well
presented, well garnished,
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957. and I loved it.
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958. - With this dish, I think Aktar's done it.
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959. He's in the final for
definite, in my view.
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960. - Talk to me about
the lamb kebab, how was that?
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961. - I think it was perfect.
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962. - Particularly the sauce.
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963. - In terms of the lamb
kebab and the lamb curry
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964. which one did you prefer?
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965. - The lamb kebab.
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966. - The lamb kebab?
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967. Fascinating.
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968. Sir, lamb kebab or lamb curry?
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969. - Yeah, me too, the lamb kebab.
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970. - Lamb kebab?
- Absolutely.
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971. - I think they're really had it.
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972. I think this plate is the winning plate.
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973. - We happy with that?
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974. - Very happy, chef, yeah.
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975. - Yeah, good.
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976. Time was great, food tasted great.
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977. What was more impressive than anything
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978. was how the teamwork shone.
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979. Well done.
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980. - Thank you, chef.
- Thank you, chef, thank you.
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981. I am 100% happy in this great place,
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982. this amazing restaurant.
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983. It's a dream.
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984. I am very very happy.
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985. Everything was amazing, very very good.
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986. - How was that for you?
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987. - It wasn't...
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988. I wouldn't say it was the
best service of my life.
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989. - Were you happy with the dish?
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990. - Yes, I was totally happy.
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991. - What was going on with the teamwork?
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992. What happened there?
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993. - The teamwork, the way we communicate,
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994. I mean there was an issue
with the language barrier,
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995. so and so forth, so it's quite
simply blunt instructions.
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996. Can you follow this, follow that?
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997. - I want you to do so well.
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998. - I know that, chef, I know
you're put so much into this,
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999. and you know, throughout the whole process
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1000. you've been so supportive,
and everything you've said
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1001. I have taken on board.
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1002. - Right, well done.
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1003. - Some people may look at me and think
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1004. I'm cocky, I'm arrogant,
I'm unapproachable.
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1005. I mean, chef has obviously
got that impression of me,
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1006. but I'm not like that at all.
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1007. It's just throughout
the years we've always,
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1008. we've always been knocked for our approach
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1009. by people within our industry
for pushing the barrier,
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1010. not being go with the
flow of what's available,
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1011. what's out there, and
taking the easier approach,
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1012. and I guess it's a defence
mechanism that we've built up.
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1013. I'm not here to offend anyone.
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1014. I didn't want to offend chef,
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1015. but this does mean a lot to me.
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1016. The fact that I was able to
cook in the kitchen today,
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1017. have my menu item on
chef's menu card, you know,
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1018. that is overwhelming.
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1019. I'm not a very emotional person,
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1020. but this has been very tough for me today,
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1021. and I didn't want it to end up this way.
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1022. - Only one restaurant can go
through to my grand final,
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1023. and tonight who stays and
who goes is my decision.
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1024. Right now, I'm facing an impossible task.
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1025. Honestly, who's got the edge?
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1026. I don't know right now.
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1027. Welcome back to Royal Hospital Road.
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1028. I'm about to choose one
restaurant to go through
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1029. to the grand finale of my competition.
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1030. Will it be Santa Maria del Sur or Lasan?
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1031. In very different ways,
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1032. they're both exceptional restaurants.
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1033. Before I make my choice,
I'm gonna taste the dishes
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1034. cooked here tonight by Ernesto and Aktar.
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1035. Right, Santa Maria, lamb kebab.
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1036. It doesn't sound the most glamorous,
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1037. but it looks fantastic.
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1038. A nice potato salad, purple
potatoes, and waxy new potatoes.
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1039. We'll start with the mint chutney.
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1040. Wow.
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1041. The mint chutney is made
with rice wine vinegar,
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1042. jalapeño pepper, really nice and vibrant,
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1043. and wakes up that lamb.
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1044. I was a little bit worried
when I first saw the dish
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1045. in terms of the simplicity factor.
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1046. Delicious.
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1047. In terms of taste,
lovely warm potato salad,
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1048. stunning kebab, and a
most amazing mint chutney.
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1049. Yeah, brilliant.
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1050. That's it, close your eyes,
and wow, this is heaven.
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1051. Absolutely delicious.
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1052. Lasan, presentation quite fiddly.
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1053. Yet, you'd expect that from Aktar.
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1054. Wow.
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1055. Absolutely phenomenal.
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1056. Anyone can cook lamb like that,
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1057. but not anyone can make a
gravy as delicious as that.
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1058. You taste it, and it blows your mind away.
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1059. I mean, it's just phenomenal.
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1060. I mean, absolutely delicious.
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1061. Talented, talented cook
without a shadow of doubt.
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1062. Unfortunately the biggest
problem is himself,
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1063. and I'm faced with a tough, tough choice.
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1064. Lasan they hit the highs,
but boy do they come down
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1065. crashing big time, but the food up there
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1066. is extraordinary when it gets there.
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1067. Santa Maria, consistently good everyday,
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1068. haven't put a foot out of place yet.
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1069. This is a very tough call.
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1070. So, it's the moment of truth.
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1071. Two outstanding restaurants,
but only one can win
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1072. a place in the grand final.
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1073. Okay, first of all to all
of you seriously well done.
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1074. I really mean that, really well done.
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1075. Absolutely phenomenal, okay?
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1076. Santa Maria, I love the passion.
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1077. Absolutely love it, and
it's a breath of fresh air
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1078. to see not just the chefs, but the service
Copy !req
1079. at such an exciting level.
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1080. Everything you touch is about passion,
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1081. and it shows across the board.
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1082. Those 20 main courses were phenomenal.
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1083. The mint sauce was exceptional.
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1084. The texture of the lamb,
yeah, absolutely delicious.
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1085. You weren't even working on charcoal,
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1086. and you still managed to
put that flavour in it.
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1087. Really well done.
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1088. Weaknesses, I got slightly
nervous when I saw
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1089. just three things on the plate.
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1090. Could you have put something else on there
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1091. in terms of a grilled
vegetable or a salad?
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1092. Could you have pushed the
boundary out even further?
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1093. I gave you the perfect opportunity
today to really show off.
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1094. I thought the dish was outstanding.
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1095. - Thank you, chef.
- Thank you.
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1096. - You delivered.
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1097. Could you have done any more?
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1098. Who knows?
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1099. Lasan, the first minute I
walked into that restaurant
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1100. I was excited and blown away
by the level of ambition.
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1101. You're pushing the boundaries
out like no other restaurant
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1102. within your category.
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1103. Unique flavour, I mean,
very unique flavour,
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1104. and you don't really expect to find
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1105. that little bit of magic there.
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1106. It's like wow, give me more of that.
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1107. Lows, when you get excited
about reaching the top
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1108. it can't be done individually.
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1109. It has to be done with a team.
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1110. That's not one in the kitchen,
one in the dining room.
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1111. That is everybody.
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1112. You have to take everybody
to where you want to go.
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1113. Now, there's only one restaurant
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1114. that's going through to the final.
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1115. This has been the
toughest decision so far,
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1116. let me tell you that,
and I really mean that.
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1117. The restaurant that's
going through to the final
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1118. is Lasan.
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1119. Now, let the food do the talking okay?
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1120. That dish was unique.
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1121. Really well done, okay.
Copy !req
1122. - Thank you.
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1123. - And, I can't wait to see
how you perform in the final.
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1124. - I won't disappoint, chef.
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1125. - You and your team, yeah?
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1126. - Yes, chef.
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1127. - Well done, really well done.
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1128. Congratulations.
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1129. And you, come here you.
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1130. Well done, absolutely brilliant.
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1131. That was a difficult decision for me,
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1132. and you are one talented chef.
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1133. Never forget that.
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1134. - It is a bit of a shock,
still is a bit of a shock.
Copy !req
1135. It's still sinking in, so onto
the final and beyond, yeah.
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1136. I'm just looking forward to getting back
Copy !req
1137. and celebrating with the team.
Copy !req
1138. - I've never seen him this emotional.
Copy !req
1139. - Both restaurants produced food worthy of
Copy !req
1140. Royal Hospital Road tonight.
Copy !req
1141. I'm very proud of them, but ultimately
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1142. I saw real flashes of genius
in the dishes Aktar created.
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1143. Lasan has the potential to be
Copy !req
1144. one of the great Indian restaurants,
Copy !req
1145. and Aktar thoroughly deserves
his place in the final.
Copy !req
1146. - I think everyone will
tell you I've been,
Copy !req
1147. I've been quite horrible to be around.
Copy !req
1148. 'Cause this means a hell of a lot.
Copy !req
1149. A dream come true doesn't
sum up what this means to me.
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1150. - In my second
semi-final, three more restaurants,
Copy !req
1151. three more challenges.
Copy !req
1152. - Where is the prawn?
Copy !req
1153. Where?
Copy !req
1154. - Who will compete against
Lasan in the grand final?
Copy !req
1155. It's got to be absolutely perfect.
Copy !req
1156. One of you is going through to the final.
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