1. - Welcome to the F Word.Copy !req
2. I'm searching the country to findCopy !req
3. our best local restaurants.Copy !req
4. Britain's independent restaurantsCopy !req
5. serve fantastic food in the heartCopy !req
6. of our local communities.Copy !req
7. And each week, I'm choosing twoCopy !req
8. of these unsung culinary heroesCopy !req
9. to compete in the F Word kitchen.Copy !req
10. - To win this is the
biggest moment of my life.Copy !req
11. - So far, Bouchon Bistro
from Hexham near Newcastle,Copy !req
12. was crowned the F Word's
best local French restaurant.Copy !req
13. Well done.Copy !req
14. Really well done.Copy !req
15. Lasan from Birmingham
took the Indian title.Copy !req
16. - The sensation is absolutely amazing.Copy !req
17. - And the Italian prize,Copy !req
18. went to Salvo's from Leeds.Copy !req
19. Last week, Simply Thai from Teddington,Copy !req
20. stormed the leaderboard,
taking joint first place.Copy !req
21. - If you put your heart and soulCopy !req
22. into everything, you can achieve.Copy !req
23. - Who will be crownedCopy !req
24. the F Word's best local restaurant?Copy !req
25. Tonight, we go Spanish.Copy !req
26. El Gato Negro from Ripponden in YorkshireCopy !req
27. is in the ring with Lola
Rojo from south London.Copy !req
28. I cook one of the greatest
Spanish delicacies,Copy !req
29. goose barnacles.Copy !req
30. But are they worth risking my life for?Copy !req
31. My god, this is insane.Copy !req
32. Whoa!Copy !req
33. And will Kelly Brook crackCopy !req
34. when she takes me on in
the recipe challenge?Copy !req
35. - Oh my God I'm nervous though!Copy !req
36. Ah, the pressure!Copy !req
37. - How are we?Copy !req
38. - Very well.Copy !req
39. - Good, excited?Copy !req
40. - Yes.Copy !req
41. - Now we do have the best
two Spanish restaurants here,Copy !req
42. head to head.Copy !req
43. And this is quite weird,Copy !req
44. because you've got two English
running a Spanish restaurant,Copy !req
45. and two Spanish running the most amazingCopy !req
46. Spanish restaurant.Copy !req
47. Antonio, are you ready?Copy !req
48. - Yeah, yeah.Copy !req
49. - Simon, in terms of confidence,Copy !req
50. where do you sit on one to ten.Copy !req
51. - Ten.Copy !req
52. - Fifteen.Copy !req
53. - Fifteen, fifteen out of ten.Copy !req
54. Now, okay, it's a competition.Copy !req
55. Make this the best service of your lives,Copy !req
56. yes, and you'll be leaving hereCopy !req
57. as a winner.Copy !req
58. El Gato Negro from RippondenCopy !req
59. and Lola Rojo from
Battersea lock horns tonightCopy !req
60. to fight for the Spanish title.Copy !req
61. This is how they got here.Copy !req
62. Early this year, I asked you to log onCopy !req
63. to the F Word website,Copy !req
64. and nominate your favourite
local restaurants.Copy !req
65. The response has been
absolutely phenomenal.Copy !req
66. You told us about nearly
5,000 different placesCopy !req
67. you love to eat.Copy !req
68. And from your nominations,Copy !req
69. it's clear you go loco for tapas.Copy !req
70. So, I asked my F Word teamCopy !req
71. to help me whittle down the nominationsCopy !req
72. to find the very best Spanish contenders.Copy !req
73. - Great fried aubergines, best thing.Copy !req
74. - We're travelling across the country,Copy !req
75. really putting these nominated restaurantsCopy !req
76. under severe scrutiny.Copy !req
77. You nominated Spanish
restaurants from Scotland,Copy !req
78. to Portsmouth.Copy !req
79. And we went to visit the
places you love to eat.Copy !req
80. As we searched, it soon became clearCopy !req
81. that two restaurants were
in a league of their own.Copy !req
82. In Ripponden, West Yorkshire,Copy !req
83. El Gato Negro is a very Spanish restaurantCopy !req
84. run by a very passionate northerner.Copy !req
85. - I suppose you wouldn't
expect a northernerCopy !req
86. to be cooking Spanish food,Copy !req
87. but you know it works and I love it,Copy !req
88. I love the products, I love the people,Copy !req
89. I love the food and so, you
know we're passionate about it.Copy !req
90. - Simon Shaw has
an impressive pedigree.Copy !req
91. He was the executive chef
at Harvey Nichols in London,Copy !req
92. but gave up a glamorous city lifeCopy !req
93. to open a Spanish
restaurant in the country.Copy !req
94. - There's nothing better that I loveCopy !req
95. than to be in the middle of Barcelona,Copy !req
96. sat with a beer,Copy !req
97. eating a plate of padron peppers,Copy !req
98. and I thought, you know,Copy !req
99. the people of Yorkshire deserve this.Copy !req
100. - Simon is a culinary pioneer,Copy !req
101. and exactly what I'm looking for.Copy !req
102. Hello.Copy !req
103. How are you sir?Copy !req
104. - I'm very well.Copy !req
105. How are you?Copy !req
106. - I can't wait
to see if an English chefCopy !req
107. can deliver stunning Spanish food.Copy !req
108. - Hello, how are you?Copy !req
109. - Good to see you.Copy !req
110. Look at the size of this kitchen.Copy !req
111. What in the hell are you doing up here?Copy !req
112. - Like most restaurateurs, I
wanted to open a restaurant,Copy !req
113. didn't have enough money
to do it in London.Copy !req
114. So, I'm actually from round here.Copy !req
115. The minute I walked in,Copy !req
116. I knew it was the right place for us.Copy !req
117. - Local lad, Matt
Healy, is the sous chef.Copy !req
118. He knows the quality of
El Gato Negro's cuisineCopy !req
119. can win over any critic.Copy !req
120. - If somebody said to me,Copy !req
121. "Two lads from up north
shouldn't be cooking tapas,"Copy !req
122. "I'd say, "Book a table at El Gato NegroCopy !req
123. "on a Saturday night and
it'll change your mind."Copy !req
124. - Head chef Simon
co-owns the restaurantCopy !req
125. with flamboyant Welshman, Chris Williams,Copy !req
126. a former colleague from Harvey Nick's.Copy !req
127. - Simon and I can have a very
tempestuous relationship.Copy !req
128. Do you know what I mean?Copy !req
129. I can flip, but so can Simon.Copy !req
130. - Faced with
so many tempting dishes,Copy !req
131. I want to taste a bit of everything,Copy !req
132. starting with the anchovy crostini.Copy !req
133. Good food, really good food.Copy !req
134. Clean, great flavours, simply done.Copy !req
135. More of a traditional Spanish tapas,Copy !req
136. and yeah, fast.Copy !req
137. This is cooked freshly.Copy !req
138. Great flavours, great balance,Copy !req
139. one hell of a talented chef.Copy !req
140. - We've got our sights set on winning it,Copy !req
141. so it means a lot, hell of a lot.Copy !req
142. - If we win, it would be the dogs.Copy !req
143. - So first impressions,
this place is warm,Copy !req
144. incredibly warm.Copy !req
145. And having searched across the country,Copy !req
146. there's only two restaurants
that are going throughCopy !req
147. to cook in the F Word restaurant,Copy !req
148. and there it's 50 discerning dinersCopy !req
149. that are quite full-on.Copy !req
150. And,Copy !req
151. congratulations, you're one of them.Copy !req
152. - Yeah!Copy !req
153. Fuck yeah!Copy !req
154. - I look forward to seeing youCopy !req
155. back in London.Copy !req
156. - Really?
- Yeah.Copy !req
157. Lentils seasoned brilliantly.Copy !req
158. Congratulations.Copy !req
159. Chorizo, wonderful.
- Thank you.Copy !req
160. - Prawns wonderful.
- Thank you.Copy !req
161. - Representing El Gato NegroCopy !req
162. is just, it's up there.Copy !req
163. It's up there with
anything I've done before,Copy !req
164. so, I'm very pleased.Copy !req
165. - To have one of your idols
tell you that the foodCopy !req
166. is fantastic is just,
I couldn't talk back.Copy !req
167. - Talented team.Copy !req
168. And how weird is that?Copy !req
169. Amazing tapas, not one
Spanish person cooking it,Copy !req
170. anywhere.Copy !req
171. That needs to be celebrated, big time.Copy !req
172. So, El Gato Negro is through.Copy !req
173. And from your nominations,Copy !req
174. I found a worthy opponent to take them on.Copy !req
175. Battersea, South London,
is home to Lola Rojo,Copy !req
176. a short walk from where I live.Copy !req
177. It's a modern Spanish restaurantCopy !req
178. run by Antonio and Christina.Copy !req
179. Antonio and I, we got togetherCopy !req
180. because of the love for food.Copy !req
181. - The fiery couple from BarcelonaCopy !req
182. have a passionate relationship
in and out of the kitchen.Copy !req
183. - I went into the kitchen
and he shouted to me,Copy !req
184. "Get me this," and "get me that,"Copy !req
185. and I said, "You shut up, okay, becauseCopy !req
186. "we are under pressure too, so please,Copy !req
187. "calm down."Copy !req
188. And he took it on board.Copy !req
189. - Hello, how are you?Copy !req
190. - Fine, fine.Copy !req
191. - Nice to see you.Copy !req
192. - Nice to see you,Copy !req
193. thank you very much.
- And, first name is?Copy !req
194. - Christina.
- Christina.Copy !req
195. Good to see you my darling,
what a lovely little place.Copy !req
196. Kristina prides herself on the factCopy !req
197. that all her staff are from Spain.Copy !req
198. Her husband Antonio is the head chef.Copy !req
199. He's bold and experimental in the kitchen,Copy !req
200. with a passion for contemporary tapas.Copy !req
201. What's all this?Copy !req
202. - This the manchego lollipops.Copy !req
203. - Bloody hell.Copy !req
204. You make lollipops.Copy !req
205. That's incredible.Copy !req
206. Antonio insists on imported
products from SpainCopy !req
207. to create a truly authentic
experience for his customers.Copy !req
208. That's beautiful, that.Copy !req
209. - Yeah, it's excellent, this octopus.Copy !req
210. This is from Galicia.Copy !req
211. - Amazing.Copy !req
212. - Yes.Copy !req
213. This is from Salamanca.Copy !req
214. - Beautiful.Copy !req
215. And that's 21 days old?Copy !req
216. - Yeah, yeah.Copy !req
217. - I'd love to start with the octopus,Copy !req
218. little bit of chicken,Copy !req
219. and a little taste of the paella.Copy !req
220. First up for me,Copy !req
221. grilled octopus and potatas bravas.Copy !req
222. - This is baked sardine with pea stalks.Copy !req
223. Calamari and chorizo bruschette.Copy !req
224. - Next the suckling pig.Copy !req
225. The food is fucking amazing.Copy !req
226. And finally, lobster paella.Copy !req
227. I feel like I'm in Spain, honestly.Copy !req
228. I keep on picturing myself.Copy !req
229. I'm in Battersea Rise, not Barcelona.Copy !req
230. Authentic, Spanish, I mean,
properly Spanish tapasCopy !req
231. done brilliantly well.Copy !req
232. Extraordinary.Copy !req
233. - Well, we just hope
that we'll go through.Copy !req
234. - The Spanish category, yes,Copy !req
235. has been one of the toughest categoriesCopy !req
236. across the country, so...Copy !req
237. Congratulations, 'cause you are throughCopy !req
238. - to the F Word restaurant
- Really, really!Copy !req
239. Honestly, I had an
exceptional lunch, yeah.Copy !req
240. Congratulations.Copy !req
241. That was extraordinary, beautiful.Copy !req
242. And I've been a big, big,
big admirer of proper tapas.Copy !req
243. Beautifully done.Copy !req
244. Congratulations.Copy !req
245. - Thank you very much.
- Yes?Copy !req
246. - Thank you.
- Thank you.Copy !req
247. - Really good.
- Thank you.Copy !req
248. - Gracias.
- Thank you very much.Copy !req
249. - Well done.Copy !req
250. - We are very, very happy.Copy !req
251. We love this city, we love this country.Copy !req
252. We love the customers, no?Copy !req
253. - Definitely the right decision made.Copy !req
254. More importantly, I'm so frustrated.Copy !req
255. I've been living here for seven years.Copy !req
256. they've been here for three years.Copy !req
257. I've never even noticed them.Copy !req
258. And that's what this
competition's all about.Copy !req
259. Yeah, unsung heroes cooking authentic,Copy !req
260. proper Spanish tapas like
that, deserve to be recognised.Copy !req
261. So, I've chosen two
remarkable Spanish restaurantsCopy !req
262. from your nominations.Copy !req
263. Will the F Word diners prefer
El Gato Negro's classic tapas,Copy !req
264. or Lola Rojo's contemporary menu?Copy !req
265. Who'll be crowned the F Word's best localCopy !req
266. Spanish restaurant?Copy !req
267. We're about to find out.Copy !req
268. Next on the menu, the Spanish teamsCopy !req
269. go head-to-head in the F Word kitchen.Copy !req
270. Guys, make this count yes.Copy !req
271. There's only four points
different in this.Copy !req
272. We're back in London at
the F Word restaurant.Copy !req
273. And tonight, we're going Spanish.Copy !req
274. After searching for months
all over the country,Copy !req
275. we whittled down your nominationsCopy !req
276. to find the F Word's best two
local Spanish restaurants.Copy !req
277. El Gato Negro in Yorkshire,Copy !req
278. and Lola Rojo in south London.Copy !req
279. Okay guys, Antonio, four
covers on table one please,Copy !req
280. four prawns, four fish stew, four churros.Copy !req
281. - Yes chef.
- Yes chef.Copy !req
282. - Excellent.Copy !req
283. El Gato, stand by yeah.Copy !req
284. Don't stop working yeah.Copy !req
285. On order, five covers table five,Copy !req
286. five prawns, yes, five
sea bass, five churros.Copy !req
287. - Yes chef.
- Yes chef.Copy !req
288. - Thank you.Copy !req
289. Right, Simon.Copy !req
290. - Yup.Copy !req
291. - The secret behind these prawns.Copy !req
292. - Yeah, I mean for me,Copy !req
293. I like a lot of caramelization on them.Copy !req
294. You really wanna taste
that chargrilled flavour.Copy !req
295. - Yeah, and you left the heads on.Copy !req
296. Why is that?
- Yeah,Copy !req
297. 'cause all the good flavours in there,Copy !req
298. great flavour in the head.Copy !req
299. - Good.Copy !req
300. As a northerner,Copy !req
301. Simon has a no-nonsense
approach to Spanish tapas.Copy !req
302. El Gato Negro may be in
the Yorkshire countryside,Copy !req
303. but Simon's determined to
bring home the taste of Spain.Copy !req
304. - A lot of people that come hereCopy !req
305. actually ask if the chef's Spanish,Copy !req
306. so to be able to say,
"Actually, no, he's fromCopy !req
307. Hull actually," is quite good.Copy !req
308. - El Gato Negro for me
is like a little sliceCopy !req
309. of Barcelona in West Yorkshire,Copy !req
310. which you just would not expect.Copy !req
311. It's a delight to have it
so close to where we live.Copy !req
312. - For El Gato Negro starter,Copy !req
313. Simon marinades prawns in
lemon, garlic, and thyme,Copy !req
314. and then griddles them.Copy !req
315. He sautes them in chorizo butterCopy !req
316. and serves them with frittata sauce,Copy !req
317. pasta oil, and balsamic vinegar,Copy !req
318. drizzling over the
remaining chorizo butter.Copy !req
319. What's in the butter?Copy !req
320. - In the butter, fine
diced chilli, paprika,Copy !req
321. chorizo, cabernet sauvignon
vinegar, and red wine.Copy !req
322. - And the sausage, the puree
of the chorizo sausage.Copy !req
323. - Just put it in the oven on
the, very gentlyCopy !req
324. just to release the oils out of it.Copy !req
325. You don't wanna cook it too much.Copy !req
326. - And then you're blitzing it and passingCopy !req
327. through a sieve or?
- Then blitz and pass it.Copy !req
328. Yeah.Copy !req
329. - Antonio, would you sayCopy !req
330. that Simon's flavour is better?Copy !req
331. - We like the plain flavour.Copy !req
332. - Right.
- Not the spicy orCopy !req
333. flavours that are strong, and sometimes,Copy !req
334. sometimes very simple, the
chorizo is for beginners, no?Copy !req
335. - For beginners, yeah.
- Yeah.Copy !req
336. - So it's like a child,
so it's like your baby?Copy !req
337. - Yeah.
- Ah, okay, got it.Copy !req
338. Excellent.Copy !req
339. So I didn't realise that you
were connected to Antonio,Copy !req
340. 'cause he said you cook like a baby.Copy !req
341. - More like his baby.Copy !req
342. - Two twos.Copy !req
343. The chorizo's for beginners.Copy !req
344. - Is that what he said?Copy !req
345. - Yes.Copy !req
346. - Marvellous.Copy !req
347. - Antonio has a
unique, contemporary styleCopy !req
348. of cooking.Copy !req
349. Opening a restaurant
has been Antonio's dreamCopy !req
350. since he was a child growing up in Spain.Copy !req
351. The family run business
has a warm atmosphereCopy !req
352. which is a big hit with the locals.Copy !req
353. They love Antonio's authentic
tapas with a modern twist.Copy !req
354. - It is the best tapas I have ever hadCopy !req
355. in London.Copy !req
356. - For Antonio's starter
he coats king prawns inCopy !req
357. flour, dips them in
batter, and deep fries.Copy !req
358. He skewers a hole in the prawnsCopy !req
359. and inserts a pipette of chive mayonnaise.Copy !req
360. The prawns are served
on a bed of wild saladCopy !req
361. and a side of tomato and
red pepper pepperade.Copy !req
362. What was the feedback from the customersCopy !req
363. when they saw a pipette
sticking out of their prawn?Copy !req
364. - Some people see and say, pew, bonk,Copy !req
365. and the wall is green now.Copy !req
366. - So the paprika at the end,
what kind of paprika is that?Copy !req
367. What is that?Copy !req
368. - It's the picante.Copy !req
369. - Picante.Copy !req
370. It's a smoked paprika.Copy !req
371. - Yeah, yeah, yeah.Copy !req
372. - Is that class
for beginner's as well?Copy !req
373. Paprika or not?Copy !req
374. - Yeah, the hot paprika, yes.Copy !req
375. - Fucking hell, you can't win either way,Copy !req
376. can you?Copy !req
377. Chorizo, paprika.Copy !req
378. If you beat him tonightCopy !req
379. you're gonna have a big
fucking smile on your faceCopy !req
380. from here to here, yes?Copy !req
381. - I'm gonna have the
biggest box of paprikaCopy !req
382. and the biggest pack of
chorizo you've ever seen.Copy !req
383. And I'm gonna send them
to you in the post.Copy !req
384. - Very nice.Copy !req
385. They look beautiful.Copy !req
386. They all look like they've
sprouted little green treesCopy !req
387. out of the prawns.Copy !req
388. Very nice.Copy !req
389. Right, let's go.Copy !req
390. Right, in Spain goose barnaclesCopy !req
391. are known as the truffles
of the sea, and here's why.Copy !req
392. The Atlantic Ocean is a chef's dream.Copy !req
393. Galicia, on the northwest coast of SpainCopy !req
394. is home to classic Spanish
ingredients like prawns.Copy !req
395. But, that's not all.Copy !req
396. These waters are burstingCopy !req
397. with some of the best
seafood in the world.Copy !req
398. The only problem is, the
Spanish don't like exporting it.Copy !req
399. So if you really wanna try itCopy !req
400. you've gotta come here
and taste it for yourself.Copy !req
401. This region is famous for seafood.Copy !req
402. And there's a shellfish
popular with the localsCopy !req
403. you'd only find in a few
places around the world.Copy !req
404. Now these are a huge delicacy here.Copy !req
405. Percebes, commonly known
as goose barnacles.Copy !req
406. Now, let's be honest,Copy !req
407. they don't exactly look like
the most appetising of seafood,Copy !req
408. do they?Copy !req
409. I think they look more like
fucking Janet Street-Porter'sCopy !req
410. toenails.Copy !req
411. However, the secret here is to
just twist quickly and pull.Copy !req
412. And out comes this amazing delicacy.Copy !req
413. Flavour.Copy !req
414. Mmm.Copy !req
415. In terms of taste, delicious.Copy !req
416. Cross between a razor clamCopy !req
417. and a sort of cockle stroke mussel.Copy !req
418. And here's the good
news, 300 Euros a kilo.Copy !req
419. Mmm, for a bowl of toenails.Copy !req
420. Wow.Copy !req
421. These incredibly expensive shellfishCopy !req
422. may look weird but they taste delicious.Copy !req
423. The big question is, why do
they cost three times moreCopy !req
424. than fresh lobster?Copy !req
425. It all became clear when I
met up with local fisherman,Copy !req
426. Andres, in a secret location
further up the coast.Copy !req
427. Now what in the hell are
they doing down there?Copy !req
428. - They're collecting
for percebes, actually.Copy !req
429. - My God.Copy !req
430. - It is mad.Copy !req
431. It is crazy.Copy !req
432. - So what they're doing
they're just danglingCopy !req
433. over the side of the rock.Copy !req
434. - Yeah, they keep
jumping from one rock to anotherCopy !req
435. and collecting from there.Copy !req
436. Actually this is very, very dangerousCopy !req
437. and many people have
died collecting percebes.Copy !req
438. - Many people have died?Copy !req
439. - Yeah, many people a year.Copy !req
440. - The way he jumps, I mean
it's so fucking dangerous, no?Copy !req
441. - Yeah, it is, it is actually.Copy !req
442. I wouldn't do it myself.Copy !req
443. - This amazing delicacy is
found below the waterline,Copy !req
444. stuck firm to the foot of
the craggy Spanish coast.Copy !req
445. But dodging the waves like a
matador seemed a step too farCopy !req
446. even for these exquisite little shellfish.Copy !req
447. And this spot wasn't
actually where the best onesCopy !req
448. were hiding.Copy !req
449. This was.Copy !req
450. How in the fuck do you get down there?Copy !req
451. The goose barnacles were at the bottomCopy !req
452. of this 300 foot cliff,Copy !req
453. deep beneath the crashing waves.Copy !req
454. Fishermen like Angel and
Javier risk their livesCopy !req
455. almost every day to get
their hands on them.Copy !req
456. 'Cause that's where the best ones are?Copy !req
457. - He says, "Yes, it's
down on the hardest."Copy !req
458. Good ones in there.Copy !req
459. The more danger the best percebes.Copy !req
460. - The more dangerous, the
best tasting percebes.Copy !req
461. - The best percebes, yeah.Copy !req
462. - You're allCopy !req
463. You need to see a doctor.Copy !req
464. The more the goose barnacles
are pounded by the waves,Copy !req
465. the more muscle they need
to cling onto the cliff.Copy !req
466. So, the juicier, fatter,
and tastier they become.Copy !req
467. How are you getting them off the rocks?Copy !req
468. They're attached hard.Copy !req
469. So that there.Copy !req
470. That's for taking tyres off a car.Copy !req
471. No.Copy !req
472. Now, you hit the rock and
the idea with percebesCopy !req
473. is that you get a bit
of rock underneath themCopy !req
474. so they don't die straight away.Copy !req
475. Is that right?Copy !req
476. - Si, si, si.Copy !req
477. - So, crowbar, oh fuck,
and the pouchCopy !req
478. at the side, yeah?Copy !req
479. - Yeah, that's all they take.Copy !req
480. - That's it.Copy !req
481. - Yeah, that's it.Copy !req
482. - And a pair of Converse.Copy !req
483. - Oh shit.Copy !req
484. These are certainly one of the
most extraordinary delicaciesCopy !req
485. I've ever come across.Copy !req
486. My God.Copy !req
487. All I have to do is survive long enoughCopy !req
488. to get my hands on them.Copy !req
489. Whoa!Copy !req
490. This could be the most
dangerous thing I've ever done.Copy !req
491. Okay, Simon, last table, yeah?Copy !req
492. Good.Copy !req
493. Yeah, not a race guys.Copy !req
494. Not a race.Copy !req
495. Every plate that went
out from this kitchenCopy !req
496. looked fantastic, yeah.Copy !req
497. Really good job.Copy !req
498. Well done.Copy !req
499. Thank you.Copy !req
500. Antonio, well done.Copy !req
501. - The chorizo, I thought
might overpower the flavourCopy !req
502. of the prawns, but it didn't at all.Copy !req
503. It was like an infusion.Copy !req
504. It was perfect.Copy !req
505. I could've eaten it again.Copy !req
506. - I thought the dish was
actually really good.Copy !req
507. I thought the presentation was quite nice.Copy !req
508. The only thing I would say is,Copy !req
509. although the prawns
were quite well cooked,Copy !req
510. the chorizo butter
wasn't that flavoursome.Copy !req
511. - Hello, darling, welcome.Copy !req
512. Good to see you.Copy !req
513. Welcome to the F Word.
- Thank you very much.Copy !req
514. - Nice to see you all.Copy !req
515. How do you think Antonio did?Copy !req
516. - Very well.Copy !req
517. - Does it make
you feel incredibly proudCopy !req
518. that you're sat here watching him?Copy !req
519. - Very much.Copy !req
520. And in terms of the
prawns you ate tonight,Copy !req
521. how were they?Copy !req
522. - I wouldn't mix chorizo with seafoodCopy !req
523. because chorizo is very overpowering.Copy !req
524. - Very.Copy !req
525. - But, I didn't taste the chorizo at all.Copy !req
526. - Right.Copy !req
527. - So I don't quite understand the dish.Copy !req
528. In fact I decided not to pay for that.Copy !req
529. - Wow.Copy !req
530. Enjoy your main courses, yes?Copy !req
531. Nice to see you.Copy !req
532. - We will thank you.Copy !req
533. - Lovely, really nice.Copy !req
534. We like the way it's
presented with the pipettes.Copy !req
535. - The prawns were lukewarm,
the batter was undercookedCopy !req
536. and the novelty factor of the pipette,Copy !req
537. not really.Copy !req
538. - Chris, good to see you,
welcome to the F Word.Copy !req
539. - Good evening, how are you, Gordon?Copy !req
540. - Very well thank you.Copy !req
541. How are you?Copy !req
542. - I'm very well thank you.Copy !req
543. - Enjoying the food?Copy !req
544. - The batter was a bit soggy for me.Copy !req
545. - Oh, damn.Copy !req
546. So in terms of the modern
twist on a Spanish dish,Copy !req
547. the pipette, is that
something that works for youCopy !req
548. or do you think it's a
little bit too over the top?Copy !req
549. - Once I got into it.Copy !req
550. But I just wasn't sure
what you had to do with it.Copy !req
551. - The big question is, are
you gonna pay for them?Copy !req
552. - No.Copy !req
553. - No, good to see you.Copy !req
554. - Thank you.Copy !req
555. - Enjoy the main courses.Copy !req
556. - I'm sure we will.
- And that shirtCopy !req
557. honestly, you're like one of those humbugsCopy !req
558. that you don't wanna stop sucking.Copy !req
559. Good to see you.Copy !req
560. In terms of presentation,
they both look fantastic.Copy !req
561. You've got the rustic, old fashioned charmCopy !req
562. and this one here, with the modern twist,Copy !req
563. the secret is to get the
pipette, squeeze, and pull.Copy !req
564. And then, into the mouth.Copy !req
565. Mmm.Copy !req
566. That's delicious.Copy !req
567. Really delicious.Copy !req
568. That's quite interesting,
that chive mayonnaiseCopy !req
569. against that crispy batter,
the sweetness of the prawn.Copy !req
570. That works very, very well.Copy !req
571. Right, El Gato's.Copy !req
572. These are cooked on a skewer,Copy !req
573. the fresh tomato sauce at the bottom,Copy !req
574. the idea is to squeeze
the juice out the head,Copy !req
575. mix that in with the tomato,
and then dip the prawn.Copy !req
576. Mmm, really good flavour.Copy !req
577. And the tomato sauce works with
the sweetness of the prawn.Copy !req
578. However, my only slight
concern with this plateCopy !req
579. is there's oil everywhere.Copy !req
580. If it was down to me,
I'd go for the prawnsCopy !req
581. with the pipette.Copy !req
582. They've tried something
really adventurous hereCopy !req
583. and I have to say, with
the chive mayonnaise,Copy !req
584. it does work.Copy !req
585. Lovely.Copy !req
586. But it's not up to me.Copy !req
587. Whoever has the most diners
paying for their food tonightCopy !req
588. will be crowned the F Word's
best local Spanish restaurant.Copy !req
589. First of all, before we get the results,Copy !req
590. I tried both dishes.Copy !req
591. I thought they were fantastic.Copy !req
592. Okay, let's find out how you did.Copy !req
593. J.B. please, the results.Copy !req
594. So, let's start off with El Gato Negro.Copy !req
595. Simon and Matt, the number
of customers out of 25Copy !req
596. that are happy to pay
for their starters is...Copy !req
597. Wow, 19 out of 25.Copy !req
598. Well done, well done.Copy !req
599. Well done, that's very good.Copy !req
600. Very good indeed.Copy !req
601. Now, feedback J. B.?Copy !req
602. - A bit more spicy, the chorizo.Copy !req
603. - So they wanted more spice,Copy !req
604. the ones that didn't pay, the six.Copy !req
605. - Yes, steadier on the seasoning.Copy !req
606. - 19 loved it, clearly.Copy !req
607. Okay, good, great start.Copy !req
608. 19 out of 25.Copy !req
609. Okay, Lola Rojo, the number
of customers out of 25Copy !req
610. that are willing to pay
for your starter is...Copy !req
611. Wow, wow, wow, wow, that is a surprise.Copy !req
612. 9 out of 25.Copy !req
613. Why?Copy !req
614. - Too soggy.Copy !req
615. - Soggy, what do you mean?Copy !req
616. The salad or the batter?Copy !req
617. - No, the batter.Copy !req
618. - The batter.Copy !req
619. I thought those prawns were delicious.Copy !req
620. I loved that little modern
twist with the pipette.Copy !req
621. I thought that was unique.Copy !req
622. But you must keep that
batter crispy, yeah?Copy !req
623. Do not drop your head now.Copy !req
624. That was only 25 to cook for,Copy !req
625. now you've got 50 to cook for.Copy !req
626. Clear down, yeah?Copy !req
627. Get ready for the main course.Copy !req
628. Well done.Copy !req
629. - Okay.Copy !req
630. - Now both restaurants
are gonna be cookingCopy !req
631. their main courses.Copy !req
632. First up Lola Rojo.Copy !req
633. In their South London restaurant,Copy !req
634. Antonio and Christina are determinedCopy !req
635. to make their food authentic.Copy !req
636. - The idea of the restaurant was to mixCopy !req
637. very traditional tapas
on a contemporary way.Copy !req
638. Everything made from scratch.Copy !req
639. - They serve
octopus fresh from GaliciaCopy !req
640. and suckling pig from Salamanca.Copy !req
641. Coming from Barcelona, Antonio
and Christina have a passionCopy !req
642. for seafood.Copy !req
643. So their signature dish tonight
is Costa Brava fish stew.Copy !req
644. Antonio starts by dusting the
turbot and sea bass filletCopy !req
645. in flour, salt and pepper.Copy !req
646. He fries the fish, adding chopped onion,Copy !req
647. garlic, and paprika.Copy !req
648. - It's nice for the colour, and
it's nice for the flavour, no?Copy !req
649. - Next he grates the tomato.Copy !req
650. - Use the plum tomato because
the flavour of this tomato,Copy !req
651. I think, is better.Copy !req
652. - He adds fish
stock, some balled potatoes,Copy !req
653. and clams.Copy !req
654. To thicken the stew, Antonio
creates a picada paste.Copy !req
655. He mixes saffron, roast almonds,Copy !req
656. fried bread, garlic,
and flat leaf parsley.Copy !req
657. Grinds it in to a paste
and adds it to the stew.Copy !req
658. It's simmered for a minuteCopy !req
659. and is ready to go.Copy !req
660. - Service.Copy !req
661. - Costa Brava fish stew, served.Copy !req
662. So Antonio, the name of the
restaurant came from where?Copy !req
663. - My first girlfriend.Copy !req
664. - Your first girlfriend.Copy !req
665. You named your restaurant
after your first girlfriend?Copy !req
666. - Yes.Copy !req
667. - And does Christina know that?Copy !req
668. - No.Copy !req
669. Simon, the secret behind
this dish, what is it?Copy !req
670. - It's a combination of
soup and a salad dressingCopy !req
671. or vinaigrette and there's
texture in it as well.Copy !req
672. - Here's what EL Gato
Negro's cooking tonight.Copy !req
673. El Gato Negro is a tiny tapas
restaurant in Ripponden,Copy !req
674. but head chef, Simon,
has huge aspirations.Copy !req
675. In his London days he had
35 chefs working for him,Copy !req
676. but now, with a small team of four,Copy !req
677. Simon relies heavily on
right hand man, Matt.Copy !req
678. - Stick him in front of the stoveCopy !req
679. and just wind him up
and he goes all night.Copy !req
680. So, he's like perfect.Copy !req
681. So he's got the looks
and I've got the brains.Copy !req
682. - I've always, sort of,
had the passion and desireCopy !req
683. to cook and been able to cook.Copy !req
684. But Simon has just pushed
me that little bit further.Copy !req
685. Like he said, he's got the
brains and I've got the looks.Copy !req
686. So, let's make lots of money.Copy !req
687. You know what I mean?Copy !req
688. - Check on boys.Copy !req
689. - El Gato Negro's
signature dish is sea bassCopy !req
690. with a warm potato,
rosemary, and olive oil soup.Copy !req
691. First, Simon fries sliced
Charlotte potatoes in butterCopy !req
692. with baby spinach.Copy !req
693. For the soup he sweats down
chopped shallots and garlic.Copy !req
694. Next he adds peeled and
sliced potatoes, rosemary,Copy !req
695. and fish stock and simmers for 15 minutes.Copy !req
696. He blends and sieves the
mix, adding olive oilCopy !req
697. and seasoning.Copy !req
698. To skin the tomatoes he
blanches them in boiling water.Copy !req
699. - I normally count 14 seconds.Copy !req
700. That won't be out loud,
that'll be in my head.Copy !req
701. - For the vinaigrette
he reduces sherry vinegar,Copy !req
702. then adds sultanas, olive
oil, toasted pine nuts,Copy !req
703. the diced tomatoes, and chopped parsley.Copy !req
704. He seasons the sea bass
and fries till golden.Copy !req
705. - I want it to stay nice and straight.Copy !req
706. - Sea bass with a warm potato, rosemary,Copy !req
707. and olive oil soup, served.Copy !req
708. So Simon, you're mixing the baby spinachCopy !req
709. in with the potatoes.Copy !req
710. - Last minute, yeah.Copy !req
711. - It's a bit 1970's using
rings, isn't it, yes?Copy !req
712. - Yeah, I just don't want it to fallCopy !req
713. because it's got a soup in there as well.Copy !req
714. - Okay, excellent.Copy !req
715. Antonio, would you put
Spanish food in a ring?Copy !req
716. - No, not too much.Copy !req
717. The only ring you put is
on your wife's finger.Copy !req
718. Yes?Copy !req
719. I love that paprika.Copy !req
720. Is it smoked paprika?Copy !req
721. - Yes, it's smoked paprika.Copy !req
722. - But I thought at the start,Copy !req
723. you told me you didn't
like smoked paprika.Copy !req
724. - Paprika chef, eh?Copy !req
725. - Only for this dish, yeah?Copy !req
726. - Only for this dish.Copy !req
727. Is that it?Copy !req
728. Happy with that?Copy !req
729. - That's it, yeah.Copy !req
730. - Simon, Matt, that looks fantastic.Copy !req
731. Well done.Copy !req
732. Yeah, really good.Copy !req
733. Well done, well done, well done.Copy !req
734. Go please.Copy !req
735. Push it off, J. B., let's go.Copy !req
736. So the English have beaten
the Spanish at their own game.Copy !req
737. Do you think your wife,
Christina, will leave youCopy !req
738. if you lose to the English?Copy !req
739. She's very passionate.Copy !req
740. - Yeah, yeah, she's terrible.Copy !req
741. - If she does leave you,Copy !req
742. you can always go back to
your ex-girlfriend, Lola,Copy !req
743. can't you?Copy !req
744. Very nice.Copy !req
745. - Thank you.
- That looks lovely.Copy !req
746. Go, well done.Copy !req
747. Table one, please.Copy !req
748. Can I have six more?Copy !req
749. This is fascinating.Copy !req
750. Antonio had a really bad startCopy !req
751. and his head went downCopy !req
752. and sort of started becoming
a little bit more demoralised.Copy !req
753. However, he started to pull it back.Copy !req
754. The fish stew is absolutely delicious.Copy !req
755. I'm so impressed by Antonio's attitudeCopy !req
756. 'cause he seems to bounce back immediatelyCopy !req
757. which is a really good sign,Copy !req
758. so he's down, but he's definitely not out.Copy !req
759. El Gato Negro, that main courseCopy !req
760. has something quite
interesting about that.Copy !req
761. He's got the sauteed potatoes
mixed with the spinach,Copy !req
762. this really nice, delicious
potato and rosemary soupCopy !req
763. topped off with this wonderful sea bassCopy !req
764. that's got this really
nice acidic raisins.Copy !req
765. Bizarre combination but
I think it really works.Copy !req
766. Got four going now, four after that, yeah?Copy !req
767. And we're halfway there yeah?Copy !req
768. - Oui.Copy !req
769. - And trust me, this is not a race though.Copy !req
770. Every single plate counts, yeah.Copy !req
771. Make the next half as good
as the first half, yeah?Copy !req
772. Excellent.Copy !req
773. Now, goose barnacles
taste absolutely fantasticCopy !req
774. but they're incredibly
difficult to get your hands on.Copy !req
775. I'm in Galicia on the
North West coast of SpainCopy !req
776. on the hunt for one of the
region's most sought afterCopy !req
777. delicacies,Copy !req
778. percebes, or goose barnacles.Copy !req
779. They're delicious, expensive,Copy !req
780. everything a gourmet ingredient should be.Copy !req
781. But they're also at the
bottom of a 300 foot cliff.Copy !req
782. My God.Copy !req
783. The fast flowing water of the AtlanticCopy !req
784. makes the goose barnacles stronger,Copy !req
785. fatter and tastier to eat.Copy !req
786. But, abseiling in to it is
the only way to reach them.Copy !req
787. My God, this is insane.Copy !req
788. The powerful currents of the AtlanticCopy !req
789. are not something to mess with.Copy !req
790. Shit.Copy !req
791. I must be off my fucking rocker.Copy !req
792. Once the waves retreat,Copy !req
793. I've got just 30 seconds
before they return,Copy !req
794. to spot the goose barnacles
and wrench them off the rocks.Copy !req
795. My guide tells me that if I hear a whistleCopy !req
796. it means that the sea is
coming crashing back inCopy !req
797. and I have to get out of the way fast.Copy !req
798. Oh, fuck.Copy !req
799. The waves are knocking
me all over the place.Copy !req
800. I can see the goose barnacles
but I keep on being pushedCopy !req
801. in the wrong direction.Copy !req
802. Finally I've got my foot in.Copy !req
803. Fuck me, you've gotta be quick.Copy !req
804. But I'm concentrating so hard on the prizeCopy !req
805. I forget the first simple rule.Copy !req
806. listen for the whistle.Copy !req
807. Fuck.Copy !req
808. I've lost the fucking stick.Copy !req
809. Shit.Copy !req
810. Gracias, thank you.Copy !req
811. You need a licence to collect
goose barnacles like thisCopy !req
812. but I was quickly starting to think,Copy !req
813. who'd want one given the risks?Copy !req
814. Arriba, oh shit.Copy !req
815. Breaking them off the rock
turns out to be the easy part.Copy !req
816. I've only collected a few
handfuls when disaster strikes.Copy !req
817. - Arriba.Copy !req
818. - Everything I collected
was lost to the sea.Copy !req
819. Oh, fuck.Copy !req
820. Bag's gone.Copy !req
821. This is by far the most
dangerous fishing tripCopy !req
822. I've ever been on.Copy !req
823. And I only managed a couple of handfulsCopy !req
824. before the tide filled the cove.Copy !req
825. That was hard work.Copy !req
826. I mean seriously hard work.Copy !req
827. You're holding on and then
when the wave wipes you outCopy !req
828. you're trying to focus on the gripCopy !req
829. but everything's just
so slippy down there.Copy !req
830. From 100 foot up, the swell looks nothing.Copy !req
831. Down there, it's two and
a half, three metres high.Copy !req
832. When it comes in, it comes in big time.Copy !req
833. Whoa!Copy !req
834. Bloody hard.Copy !req
835. Phew.Copy !req
836. Great job, yes?Copy !req
837. A great joint job.Copy !req
838. Look at them.Copy !req
839. They're beautiful.Copy !req
840. What does that mean, when
they're just slightly red?Copy !req
841. - The quality's the best.Copy !req
842. I'm gonna show you how to
do the perfect percebesCopy !req
843. tapas style, yeah?Copy !req
844. - Excellent.Copy !req
845. Right, the ultimate tapas percebes.Copy !req
846. Now traditionally they're
cooked in seawaterCopy !req
847. so no salt in there whatsoever.Copy !req
848. First, I'm gonna boil them in the seawaterCopy !req
849. with bay leaves and a
little bit of olive oil.Copy !req
850. Cook them for one minute.Copy !req
851. They say here in Spain,Copy !req
852. as long as it takes you
to say the Lord's Prayer.Copy !req
853. Once they're cooked, I need
to remove their tough skins.Copy !req
854. Right, the secret is to
peel them when they're warm.Copy !req
855. To finish them, a sherry
sauce with shallots,Copy !req
856. bay leaves, and a touch of fresh pepper.Copy !req
857. Definitely no salt.Copy !req
858. This way we've got to be really quick.Copy !req
859. A touch of sherry.Copy !req
860. Nice.Copy !req
861. Couple of tablespoons of cream.Copy !req
862. Bring that up to the boil.Copy !req
863. Add the rind and the juice of one lemonCopy !req
864. and just squeeze.Copy !req
865. Finish it in there.Copy !req
866. And then, a couple of tablespoons
of the cooking liquor.Copy !req
867. That lets down the cream.Copy !req
868. And the secret here is to keepCopy !req
869. a really nice, delicate balance.Copy !req
870. Lemon out.Copy !req
871. Percebes in.Copy !req
872. Now, literally, in the cream, 30 seconds.Copy !req
873. And finish with fresh parsley.Copy !req
874. Really important they go in that creamCopy !req
875. for literally 30 seconds.Copy !req
876. Any longer than that and it'll
be like having a mouthfulCopy !req
877. of elastic bands.Copy !req
878. Excellent.Copy !req
879. Right gentlemen.Copy !req
880. Percebes, slightly different.Copy !req
881. Are you happy?
- Very good.Copy !req
882. - Yes?Copy !req
883. Muchas gracias.Copy !req
884. - It is incredible, the taste.Copy !req
885. They are actually loving it.Copy !req
886. - Are they fishing tomorrow?Copy !req
887. - Yeah, tomorrow they are.Copy !req
888. - If they find my bag, yeah,Copy !req
889. I want my 300 fucking Euros back, yeah?Copy !req
890. - Gracias.Copy !req
891. Muchas gracias.Copy !req
892. Good, last table, Simon.
- Okay yeah.Copy !req
893. - Make it work, yeah?Copy !req
894. Good, well done.Copy !req
895. Get some water, guys.Copy !req
896. Well done.Copy !req
897. Tonight, it's up to the diners.Copy !req
898. If they don't like it, they don't pay.Copy !req
899. - The fish was cooked to perfection.Copy !req
900. The olive oil and the wilted
spinach all tasted greatCopy !req
901. and it looks superb.Copy !req
902. - I thought that the sultanas or raisins,Copy !req
903. they were cooked in, I think vinegarCopy !req
904. either white wine vinegar
or something like that.Copy !req
905. And that was really overpowering.Copy !req
906. - The fish stew was absolutely amazing,Copy !req
907. a little bit on the salty side.Copy !req
908. But really, really nice and
the fish was cooked perfectly.Copy !req
909. - The fish stew was very well
balanced, very well seasoned.Copy !req
910. There was a very nice taste of saffronCopy !req
911. without being overpowering.Copy !req
912. The fish was very well cooked.Copy !req
913. Right, El Gato Negro's sea bass.Copy !req
914. Terms of flavour, sea bass tastes nice.Copy !req
915. Don't really get the potato on potato,Copy !req
916. the soup with the set of potatoes,Copy !req
917. that doesn't quite make sense.Copy !req
918. However what does lift the
dish is those wonderful raisinsCopy !req
919. and pine nuts on the top of the sea bass.Copy !req
920. Lola Rojo's, this is a classic fish stew.Copy !req
921. Nothing glamorous, just
great bold flavours.Copy !req
922. That's lovely, perfectly
seasoned fish stew.Copy !req
923. He's gone really ultra
modern on the starterCopy !req
924. but for the main course
he's pulled it back a bit.Copy !req
925. Two really good dishes.Copy !req
926. It'll be interesting to see
what the diner's prefer.Copy !req
927. If it was down to my choice,
I'd go with the fish stew.Copy !req
928. So the results are in.Copy !req
929. Right, Simon, sea bass, how
well do you think you didCopy !req
930. out of 50?Copy !req
931. - About 40.Copy !req
932. With such a great start,
you feel less confident.Copy !req
933. Only 40 not 50.Copy !req
934. - I'm more nervous, actually.Copy !req
935. - More nervous?Copy !req
936. - More nervous, yeah, yeah.Copy !req
937. - Antonio, the fish stew, out of 50,Copy !req
938. how well do you think you've done?Copy !req
939. - 40.Copy !req
940. - Yeah.Copy !req
941. - Okay, J. B., please.Copy !req
942. Okay, let's go El Gato Negro first, yes?Copy !req
943. The number of customers
that are happy to payCopy !req
944. for your sea bass out of 50 is...Copy !req
945. Well done, 32 out of 50.Copy !req
946. Good news.Copy !req
947. Very good news.Copy !req
948. 18 customers that didn't pay.Copy !req
949. Feedback please.Copy !req
950. - Too much vinegar.Copy !req
951. Simon, happy with that?Copy !req
952. 32 out of 50.Copy !req
953. - So, so.Copy !req
954. I wanted to get to 40.Copy !req
955. - Yeah, okay.Copy !req
956. Antonio.Copy !req
957. The number of guests that are happy to payCopy !req
958. for your fish stew out of 50 is...Copy !req
959. 38 out of 50.Copy !req
960. Well done.Copy !req
961. Really well done.Copy !req
962. Really well done indeed.Copy !req
963. That means when you
combine the scores, yes?Copy !req
964. There's only four points in it now.Copy !req
965. There's 25 covers each
to cook for the desserts.Copy !req
966. That means every plate mattersCopy !req
967. and now this is neck and neck.Copy !req
968. Okay clear down and get ready for dessert.Copy !req
969. Good job, really good job.Copy !req
970. Now, time for the part of the showCopy !req
971. where I take on a celebrity
and their favourite dish.Copy !req
972. And tonight it's Kelly Brook taking me onCopy !req
973. with her stuffed peppers.Copy !req
974. But I reckon it's her
who's gonna get stuffed.Copy !req
975. Are you ready?Copy !req
976. - Oh really?Copy !req
977. - Yes, excited?Copy !req
978. - This is a proper challenge.Copy !req
979. - Now what are you
cooking today my darling?Copy !req
980. - Okay, I'm doing stuffed peppers.Copy !req
981. It's the dish that I...
- Sounds dreadful.Copy !req
982. - Excuse me.Copy !req
983. - Delicious, sorry, delicious.Copy !req
984. - Oh God, I'm nervous now.Copy !req
985. Oh, the pressure.Copy !req
986. - You're doing a stuffed pepper,
I'm doing a stuffed tomato.Copy !req
987. - Right, okay.Copy !req
988. - But please don't copy me.Copy !req
989. - Look, this is tried and tested.Copy !req
990. - You grew up with a love of food.Copy !req
991. - I did indeed.Copy !req
992. My Mum's a fantastic cook actually.Copy !req
993. - Really.Copy !req
994. And what kind of things
did Mum used to cookCopy !req
995. when you were a kid?Copy !req
996. - Roast dinners.Copy !req
997. - Steak and kidney pie.Copy !req
998. - She cooked everything from
Indian food to Chinese food.Copy !req
999. - So sweat the onions off
for a little bit of colour.Copy !req
1000. Touch of allspice and cinnamon.Copy !req
1001. Cook out the spices otherwise
these get real raw flavourCopy !req
1002. across the mince.Copy !req
1003. - Ow, ow, it's so hot.Copy !req
1004. Pretty much ready to start
making the mince now, I think.Copy !req
1005. - You live with Danny, your
longtime boyfriend, yeah?Copy !req
1006. - Yes.Copy !req
1007. - Rugby star, he's a lot younger than you,Copy !req
1008. does he keep you on your toes?Copy !req
1009. - Not a lot younger.Copy !req
1010. It's only a few years.Copy !req
1011. - I'm eight years older
than my wife, Tana.Copy !req
1012. - Are you?Copy !req
1013. - Yeah, she keeps me on
my toes in a big way.Copy !req
1014. I mean, a massive way.Copy !req
1015. - Okay.Copy !req
1016. - He's nine years younger than you,Copy !req
1017. so he keeps you on your
toes, or stilettos.Copy !req
1018. - I like to think I give
him a run for his money.Copy !req
1019. - Show me your kitchen
shoes, what've you got on?Copy !req
1020. - Oh, I've got some Prada Mary-Jane's on.Copy !req
1021. Is that not appropriate?Copy !req
1022. - Right, you blanched your
peppers in boiling water.Copy !req
1023. I blanched mine in boiling
water to take the skin off.Copy !req
1024. So, peeled, gonna cut the tops off nowCopy !req
1025. and then scrape out the insides.Copy !req
1026. - I've just put in half
teaspoon of this cinnamon,Copy !req
1027. a little pinch of mint,
a little pick of oregano,Copy !req
1028. just to kind of flavour the mince.Copy !req
1029. Dried mint, oh you've got fresh mint.Copy !req
1030. I prefer dried mint, I think it's tastier.Copy !req
1031. - Really?Copy !req
1032. - Don't you?Copy !req
1033. - Do you know what?Copy !req
1034. When fresh mint is available over dried,Copy !req
1035. I'd rather go fresh all the time.Copy !req
1036. - Is that just 'cause you're
a bit of a snob though?Copy !req
1037. - I'm far from being a snob, trust me.Copy !req
1038. 'Cause I wanna win.Copy !req
1039. I've toasted my pine
nuts, in with the mince.Copy !req
1040. - Yeah, I'm gonna add half a cup of rice.Copy !req
1041. - Chop the remaining bits of tomato up.Copy !req
1042. Two thirds mince, one third rice.Copy !req
1043. And then just finish that
with a little zest of lemonCopy !req
1044. and lemon juice.Copy !req
1045. And what's that there you're making?Copy !req
1046. - A little bit of drizzle
to go over the peppers.Copy !req
1047. - You are so technical, you know that?Copy !req
1048. - Ooops!Copy !req
1049. Do you like eating food like
this or do you like poncy food?Copy !req
1050. - I'll eat anything.Copy !req
1051. - 'Cause you make poncy food, don't you?Copy !req
1052. - Three Michelin stars
dismissed in a second.Copy !req
1053. - That gives me gas, all that French food.Copy !req
1054. - Did you say posh food gives you gas?Copy !req
1055. - It was horrendous.Copy !req
1056. - So, Kelly's put feta
cheese at the bottom,Copy !req
1057. I'm going at the top of
my tomatoes with the feta.Copy !req
1058. - That's what I was gonna do.Copy !req
1059. Oh, actually I put mine in the bottom.Copy !req
1060. - Right the peppers and the
tomatoes now go in the ovenCopy !req
1061. for half an hour.Copy !req
1062. We come back and the blind
tasters get to taste them.Copy !req
1063. Right, welcome back to the F Word.Copy !req
1064. Now time for the results
of the recipe challenge.Copy !req
1065. Excited?Copy !req
1066. - Very excited.Copy !req
1067. - Oh God.Copy !req
1068. - They do look all right actually.Copy !req
1069. - They do look good.Copy !req
1070. - You don't have to be surprised.Copy !req
1071. What do you think?Copy !req
1072. - I think it looks fantastic.Copy !req
1073. Off you go.Copy !req
1074. Think of your job,
J. B., think of your job.Copy !req
1075. - Hello, how are you?Copy !req
1076. - Shall we start with this one?Copy !req
1077. Ooh, I can smell the cinnamon in this one.Copy !req
1078. - I'm a big fan of cinnamon.Copy !req
1079. - Yeah, me too.Copy !req
1080. - Oh, and a bit of feta, I think.Copy !req
1081. Shall we try the next one.Copy !req
1082. - I think that one looks nicer.Copy !req
1083. - This
one looks a little bit burntCopy !req
1084. on the outside.Copy !req
1085. - It
looks a little bit dry.Copy !req
1086. - Quite like that.Copy !req
1087. - The aftertaste of the
meat is pretty good though.Copy !req
1088. - I'm so terrified I can't even tell you.Copy !req
1089. - He's got that little smirk on his face.Copy !req
1090. Okay then, give me the good newsCopy !req
1091. and deliver Kelly the bad news.Copy !req
1092. - All right, so.Copy !req
1093. - What was the score?Copy !req
1094. - It's four to one.Copy !req
1095. - Of course it would be four to one.Copy !req
1096. - Four to one?Copy !req
1097. - That's really bad.Copy !req
1098. - To who?Copy !req
1099. - So the winner is...Copy !req
1100. Kelly.Copy !req
1101. - Are you joking?Copy !req
1102. Four to one.Copy !req
1103. Are you serious?Copy !req
1104. - What?Copy !req
1105. - Are you serious?Copy !req
1106. - Of course I am serious.Copy !req
1107. - Hold on a minute.Copy !req
1108. Four to one.Copy !req
1109. Jesus Christ almighty.Copy !req
1110. - The rice wasn't cooked properly.Copy !req
1111. - Why do they like Kelly's?Copy !req
1112. - They loved the spices, the
cinnamons and all that stuff.Copy !req
1113. - How can they like the dried herbs?Copy !req
1114. I put fresh herbs in mine.Copy !req
1115. - I put love in to mine,
you just put a lot of anger.Copy !req
1116. Love, love your food.Copy !req
1117. - Four one.Copy !req
1118. Not three two?Copy !req
1119. A tiebreaker?Copy !req
1120. Can we have a rematch?Copy !req
1121. - No.Copy !req
1122. - Oh, Jesus Christ.Copy !req
1123. - I'm busy, I've gotta move onCopy !req
1124. but it was nice working with you.Copy !req
1125. - Right.Copy !req
1126. Congratulations, I've been stuffed.Copy !req
1127. Do me a favour and get out of my kitchen.Copy !req
1128. Well done, my darling.Copy !req
1129. Oh, shit.Copy !req
1130. - Woo hoo!
- Four one.Copy !req
1131. - Champagne please.Copy !req
1132. Right, now it's time for my
dessert, churros and chocolate.Copy !req
1133. Churros with hot chocolate,Copy !req
1134. the Spanish equivalent to our doughnuts.Copy !req
1135. Hot, sticky, and incredibly moreish.Copy !req
1136. First off, the hot chocolate.Copy !req
1137. 300 ml of double cream, vanilla pod,Copy !req
1138. cinnamon stick, chilli, orange zest.Copy !req
1139. Heat and infuse.Copy !req
1140. Strain.Copy !req
1141. 150 grammes of dark chocolate, melt.Copy !req
1142. Next the churros dough.Copy !req
1143. 200 ml of water, 50
grammes of butter, melt.Copy !req
1144. Add flour to the mixer
with a pinch of salt.Copy !req
1145. Pour in the melted butter
and mix to a smooth paste.Copy !req
1146. Piping bag.Copy !req
1147. Fill.Copy !req
1148. Chill.Copy !req
1149. Hot pan, vegetable oil.Copy !req
1150. Pipe, snip.Copy !req
1151. The secret now is to get the
dough really nice and crispy.Copy !req
1152. Caster sugar and ground cinnamon.Copy !req
1153. Coat.Copy !req
1154. Chocolate.Copy !req
1155. Churros with hot chocolate.Copy !req
1156. Done.Copy !req
1157. Both brigades are making
my Spanish dessert recipe.Copy !req
1158. Simon, something you put on your menu?Copy !req
1159. - Haven't done 'em as yet,
but we'd love to do 'em.Copy !req
1160. - Very nice.Copy !req
1161. The scores are close.Copy !req
1162. Everything rests on this last course.Copy !req
1163. Guys, make this count, yes?Copy !req
1164. There's only four points
different in this.Copy !req
1165. Let's go.Copy !req
1166. If El Gato Negro take the title tonightCopy !req
1167. it will propel this tiny
place in to the big time.Copy !req
1168. - I don't wanna go all that way
to, you know, do half a job.Copy !req
1169. So, we've got our sights
set on winning it.Copy !req
1170. - And victory for Lola RojoCopy !req
1171. will mean a local London
restaurant becomes a starCopy !req
1172. in the capital.Copy !req
1173. - To win the competition
would be exciting.Copy !req
1174. That achievement is amazing.Copy !req
1175. - So gentlemen, Antonio, Simon,Copy !req
1176. these last dishes here are
going to determine who's firstCopy !req
1177. and who's second, yeah?Copy !req
1178. Every plate make sure you're
exactly over it, yeah?Copy !req
1179. You're only four points behind, yeah?Copy !req
1180. Come on.Copy !req
1181. Churros are a classic Spanish street food,Copy !req
1182. but I think they make a great dessert.Copy !req
1183. They're deceptively tricky to makeCopy !req
1184. but well worth the effort.Copy !req
1185. Now why are your churros
bigger than Simon's?Copy !req
1186. - Why?Copy !req
1187. Because we need four points more.Copy !req
1188. - Service please, table 16.Copy !req
1189. Not too many in there, Antonio.Copy !req
1190. Antonio needs to be careful,Copy !req
1191. too many in the fryer and
they won't cook properly.Copy !req
1192. Four more away.Copy !req
1193. This is the last table, yes?Copy !req
1194. - Okay.Copy !req
1195. - Last two portions, Matt.Copy !req
1196. Keep it going.Copy !req
1197. Excellent.Copy !req
1198. Right, churros.Copy !req
1199. El Gato Negro can they beat the SpaniardsCopy !req
1200. at their own classic dessert?Copy !req
1201. Lot smaller, cooked in the centre.Copy !req
1202. Sauce.Copy !req
1203. They're good.Copy !req
1204. Right, Lola Rojo.Copy !req
1205. Wow.Copy !req
1206. That's surprising, little bit too big,Copy !req
1207. but more importantly that is raw.Copy !req
1208. That tip there is just cooked.Copy !req
1209. Taste-wise fantastic,
chocolate sauce brilliant.Copy !req
1210. However, I'm absolutely
devastated at the rawness.Copy !req
1211. And for me, the big question
across these dessertsCopy !req
1212. is, why didn't they cook
one and then taste it?Copy !req
1213. - The chocolate sauce was lovely and gooeyCopy !req
1214. and really, really nice.Copy !req
1215. The doughnuts were lovely as well.Copy !req
1216. Lots of cinnamon on them, so
they were really delicious.Copy !req
1217. - Fantastic, absolutely delicious.Copy !req
1218. The crispiness on the
outside, the softness,Copy !req
1219. just dip it in the chocolate, fantastic.Copy !req
1220. - I liked the cinnamon
flavour on the churros.Copy !req
1221. However, the dough's sticky inside.Copy !req
1222. I don't know whether that was
because it was undercookedCopy !req
1223. or whatever, but it was
a bit sticky inside.Copy !req
1224. - The chocolate was fine
but, for me, the churrosCopy !req
1225. was undercooked.Copy !req
1226. - So the results are in.Copy !req
1227. And it's time to find out
who's our winner tonight.Copy !req
1228. Simon, how well do you think you did?Copy !req
1229. - Not as confident as the
main course, if I'm honest.Copy !req
1230. - No?Copy !req
1231. Antonio, you grew up with them.Copy !req
1232. Out of 25 customers, how
well do you think you did?Copy !req
1233. - 15, 16.
- 15, 16?Copy !req
1234. - Yeah.Copy !req
1235. - Okay, let's find out how you did.Copy !req
1236. J.B. thank you.Copy !req
1237. Right let's start off with Lola Rojo.Copy !req
1238. Now, for desserts the number
of customers happy to payCopy !req
1239. out of 25 is...Copy !req
1240. Blimey.Copy !req
1241. 14 out of 25.Copy !req
1242. 11 customers didn't pay.Copy !req
1243. Why not?Copy !req
1244. - One main reason, undercooked.Copy !req
1245. - Did you taste
first one, second one?Copy !req
1246. - I taste.Copy !req
1247. - So El Gato Negro, that
means if you get more than 10Copy !req
1248. then you are the F Word's
best local Spanish restaurant.Copy !req
1249. Okay.Copy !req
1250. The number of customers
that are happy to payCopy !req
1251. for your dessert out of 25...Copy !req
1252. is 23 out of 25.Copy !req
1253. - Well done.Copy !req
1254. Now, do yourselves a big favour,Copy !req
1255. get out there and get a glass of vino.Copy !req
1256. Well done, Salvador, well done.Copy !req
1257. Congratulations, well done.Copy !req
1258. Really well done.Copy !req
1259. Congratulations.Copy !req
1260. Matt, well done.Copy !req
1261. - Lift it up like that.Copy !req
1262. Passing it round, yeah.Copy !req
1263. Whatever you do, don't
lose it on the streets.Copy !req
1264. - El Gato Negro are
straight in to fourth placeCopy !req
1265. on the F Word leader board.Copy !req
1266. But will their score earn them
a place in the semi final?Copy !req
1267. Next week, my search for the
F Word's best local restaurantCopy !req
1268. reaches across the Atlantic
to North and South America.Copy !req
1269. A restaurant that's true to my own heart.Copy !req
1270. Not a vegetarian in sight anywhere.Copy !req
1271. Will your favourite be in the running?Copy !req
1272. I'll be flocking to
Canada hunting snow geese.Copy !req
1273. I've done some really crazy
things for food in my life,Copy !req
1274. but nothing quite to this
extent, you know that?Copy !req