WEBVTT

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The food and drink industry has

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never been more exciting,

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but it's

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never been tougher to succeed.

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So I want to catapult someone

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to the next level

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and invest £150,000

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of my own cash
into their business.

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Tonight... Service, please.

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I've got a plant—based burger.

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How long have you been waiting?
A long time.

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...I send the contenders
on their bikes...

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...to see if they can deliver.

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I need to restart this. It's burnt.

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Valentina, keep going, please.

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We need two more tofu, please.

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This is vibrant, the colours
are great.

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No—one really loves food in that

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kitchen. I'm disappointed.

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Who will be my Future Food Star?

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This week is all about fast food.

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I've asked the contenders to meet me
at Mollie's Motel and Diner

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here in Oxfords hire.

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OK, I can do burgers.

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It looks nice, doesn't it? Yay.

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Oh, wow. Woohoo!

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Because we're halfway
through the process,

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I've decided to treat the guys
to a delicious meal.

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I love the way that you can see
everything that's going on

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in the kitchen.

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Wicked, cheers.

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Oh, this is really nice.

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The food is so good.

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This is good of Gordon! Yeah!

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Yeah, midweek treat.

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But, as anyone
knows in business,

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there's no such thing

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as a free lunch.

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Thank you. That was really,
really yummy. Thank you.

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I'm on edge right now.

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He's going to
make us pay for this.

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Look behind you. Hello.

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How are we? ALL: We're good.

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Let me tell you, this diner,

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it's high quality fast food

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at its absolute best. Yes.

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And the service is amazing.

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Yeah, it was really good.

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And that's all down
to this incredible team.

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Ladies and gents, come on,
come over.

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Great job this morning.

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But the good news is,

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you're off for the day.

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No!

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Thank you.

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For today's big challenge,

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you're going to be running
the entire diner —

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the kitchen, the front of house,

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and drive—through.

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Oh, my God! Wow!

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The good news is,
you're going to be

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working as one dynamic team.

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Oh! Oh, nice!

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So the doors open
in under 60 minutes.

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First job — decide

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who's doing what.

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Understood?

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Yes.

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Good luck.

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I'm so excited!

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OK...

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For the first time,
my contenders

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will be working together

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as one big team.

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There's the
drive—through, there's

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the diner, and
there's the kitchen.

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I want to see if they can work

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in unity.

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Who wants to be in the kitchen?

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Me, defo.

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I think I should definitely
be in the kitchen.

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I'd like to host.

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I'd like to host.

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OK. I would love to be in
the drive—through.

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Does anyone else want to do the
drive—through?

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I'll do drive—through.

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My first ever job
was a commie chef

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in a banqueting suite.

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And six months in,

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the grill chef phoned in sick.

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And so I was
catapulted to work on

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the grill that night,

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and basically
it was either sink or swim.

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Thankfully, I swam,

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and that's exactly what

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I'm doing to our contenders.

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I'm throwing them
in the deep end

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and I expect all of them to swim.

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Hi, guys. How are we doing?

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Hello. How's it going?

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I've asked some of the staff

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to show them the ropes.

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Nice to meet you.
You all right, yeah?

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I'm Jamie. Jamie.

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Hi! How you doing? You all right?

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Welcome to drive—through.

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Thank you for having us.

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With fast food, it's all about

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the customer.

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They want quality, quickly.

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As we greet the guests,
a nice warm welcome.

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The food should take eight minutes
to arrive

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if they're going straight to mains.

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Sorry, did you say eight minutes
for the main?

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Eight minutes for the mains, yeah.

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I haven't waitressed

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for about 20 years.

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I know that I'm
good with people.

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I know I can do this.

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I'm just going to have to really
concentrate.

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We don't run by ticket form.

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Right, OK.

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All ours comes on KDS screens.

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If you don't watch your screens,

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you're going to fall behind,

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you're not going to know

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where you are.

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In the kitchen, consistency is king.

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An order must look and taste

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the same every time.

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I'm sort of managing
the heartbeat

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of the kitchen with the grill.

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Anticipating a busy service.

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So, yeah, I'm just trying

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to get in the zone.

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And at the
drive—through, it's all

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about multitasking,

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listening to
customers, getting the

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order to the kitchen

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and keeping that queue moving.

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Everything's all
about the guest,

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and it's all about not keeping
the guest waiting.

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People think this might be the

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easiest part of the business.

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It actually isn't.
It's kind of like

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patting your head,

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rubbing your tummy. So it's just

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putting the customer first,

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listening to what they've got
to say. OK.

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I just don't want to get people's
orders wrong.

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Much as I know that it's a speed
challenge,

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I want us to be smooth with it.

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The main thing is getting people's
orders right

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and getting them shifted through as
quick as possible.

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And if we can do that, we can

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hopefully get
through this challenge

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as quick as possible.

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Training complete -

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now to put it into practice.

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Right. We good? We ready?

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This is a fast food outlet,

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so we need to be fast,

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they need to be
fast, drive—through

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pick—up needs to be fast,

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so no stalling.

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Kitchen needs pushing,

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push the kitchen.

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That doesn't just push itself.

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Push each other. OK?

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Yes.

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Let's go.

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Hello. Hi, how are you?

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It's midday, and
with the customers

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arriving, it's time for the team

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to start their two—hour
lunch service.

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I'm going to introduce you to...
Hello.

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...your waiter for today.

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Good afternoon. How are you?

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Matthew's going to look
after you. Thank you.

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Wonderful.

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Please may I take your order?

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Just need one single burger,
please, mate. OK.

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Sweet potato fries as well.

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Yeah, coming.

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Single with fries.

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Thank you so much. Thank you.

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A single burger,

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two quarter

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chickens, two fries,

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three coleslaw. Yeah.

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Quarter chicken
with sweet potato fries.

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Chicken burger with sweet
potato fries. Yeah.

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OK, I'm sending that through.

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It'll be with you in a moment.

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Would you like that with fries
or sweet potato fries?

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Sweet potato fries, please

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Perfect.

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15 minutes into service,

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the diner is starting to fill up

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and orders are coming in fast.

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I need one piece of bacon, please.
Yeah.

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In the kitchen,
Michelle and Jamie

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are off to a flying start.

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Fries and chicken.

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That's sweet, defo?

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Yeah.

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Thank you so much, guys.

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Please enjoy.

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But at Am it's
station, he's already

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falling behind with the burgers.

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How long on that single burger,
mate?

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Single burger, about
three minutes. No, two minutes.

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Two minutes. Right, OK.

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We've got about 40 tables on, OK?

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You've only got two burgers on,

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so you need to...

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Count how many burgers
you've got on there.

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Two, three, four, five, six, seven.

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So, I'm counting
eight burgers on

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there, and you've
got two on there.

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It's OK. I'll catch up.

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I'll catch up.

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Sorry.

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Amit, I'm going to need
that plant burger, yeah?

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Plant burger, yeah.

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OK. Jamie,

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there seems to be a delay
with everyone in the front

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getting their
orders, but not us.

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How long on that plant burger?

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It's going to be
about five minutes.

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Five?

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We had the plant burger eight
minutes ago.

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Plant burger, yeah. I had to start
it again, guys, sorry.

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Amit, check what's
on there and jump

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back on top of it, please.

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Right. So, there's your fries.

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Thank you.

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And there's your
chicken. Chicken.

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All right.

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We've got two fries
and your burgers

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are on the way

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and I'll be right back.

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Not the strongest of starts.

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First of all, in that kitchen,

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they need to work as a team.

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Am it's spinning around.

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He has a point of sale system
in front of him,

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he's not even following that,

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so it's just not good enough.

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Service, please.

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I've got a plant—based burger.

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Halfway through service,

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and the backlog of orders

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is causing inconsistency,

00:07:46.720 --> 00:07:47.960
which always leads

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to unhappy customers.

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Yours is loads bigger than mine!

00:07:51.400 --> 00:07:52.520
Look at it!

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Hi, ladies. How are we?

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I got the sparrow
and she got the beast.

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My apologies. Give
me two seconds.

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It tastes good.

00:07:59.760 --> 00:08:00.840
One lady has got, like,

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a slice of chicken

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you cut like a
quail, a tiny bit.

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And the other one's got, like,

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you know, a size of a turkey.

00:08:06.080 --> 00:08:07.920
So they need to keep these portions
straight.

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Go back and deal with it,
please. Yep. I will do.

00:08:10.000 --> 00:08:11.440
Straight to the point, let's go.

00:08:11.520 --> 00:08:13.640
The guy still hasn't got his
cheeseburger. I know.

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I'm waiting for that. OK.

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Can I have a chicken burger
straight up

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and I'll get rid of table 121,
please.

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And 132 is still waiting
for a cheeseburger.

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Really sorry about the wait.

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They're just having a bit
of a mare in the kitchen.

00:08:24.600 --> 00:08:25.560
That's all right.

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Hi, thank you so much
for your patience.

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Can I take your order, please?

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Oh, wow. OK, there's a queue.

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Amit, where are we with
the cheeseburger, please?

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He's making yours right now.

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I know he is, Valentina,

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I'm just speaking to him.

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He's making yours right now.

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Let him work, that's what I'm
saying.

00:08:40.080 --> 00:08:41.280
This is a totally different

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thing you're involved in.

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Excuse me, excuse me.

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This is an open kitchen.

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So I need one single burger
and two fries.

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Table number.

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Can you tell me what number?

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I'm going with table 132 here.

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132. Yeah, OK.

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We don't have a 132.

00:08:57.520 --> 00:08:59.640
132 is gone before.

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Jamie, you need to
close out the order,

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yeah, otherwise we're just getting
confused.

00:09:03.720 --> 00:09:05.560
With more and more tables
waiting for food,

00:09:05.640 --> 00:09:07.000
there's only one option left

00:09:07.080 --> 00:09:08.680
to get things back on track.

00:09:08.760 --> 00:09:10.480
Valentina. Yes?

00:09:10.560 --> 00:09:12.760
No more orders for five minutes
till we catch up. Yes.

00:09:12.880 --> 00:09:14.480
I don't care. Sit them down,
give them free drinks.

00:09:14.560 --> 00:09:16.960
Yes. Till we catch up, OK? Yes.

00:09:18.120 --> 00:09:20.160
It's so embarrassing, isn't it?

00:09:20.240 --> 00:09:21.640
I think to wait for
food is not good

00:09:21.720 --> 00:09:23.400
in a fine dining environment,

00:09:23.480 --> 00:09:24.760
let alone when you're just doing

00:09:24.840 --> 00:09:26.240
burger and chicken and chips.

00:09:26.320 --> 00:09:27.560
No, it's not good.

00:09:27.640 --> 00:09:29.800
Can I get you a drink on the house?

00:09:29.880 --> 00:09:31.280
Another one of those?

00:09:31.360 --> 00:09:33.080
We're both driving. Oh, man!

00:09:34.760 --> 00:09:36.600
With just half an hour left of
service,

00:09:36.720 --> 00:09:38.200
and having seen
all I need to from

00:09:38.280 --> 00:09:39.320
the front of house...

00:09:39.400 --> 00:09:40.480
Enjoy, guys,

00:09:40.560 --> 00:09:41.720
and thank you for waiting.

00:09:41.800 --> 00:09:43.960
...I'm going to experience
what the service is like

00:09:44.040 --> 00:09:45.800
for the drive—through first hand.

00:09:51.680 --> 00:09:53.000
Hello?

00:09:56.800 --> 00:09:57.960
Anybody there? Hello?

00:09:58.040 --> 00:09:59.640
Hi, can I get your
order, please?

00:09:59.720 --> 00:10:01.800
May I have the
chicken burger, please,

00:10:01.880 --> 00:10:03.640
with fries and soda?

00:10:03.720 --> 00:10:05.080
Perfect. OK,

00:10:05.160 --> 00:10:07.200
could you come to
window two for us, please?

00:10:07.280 --> 00:10:09.480
Thank you. Thank you.

00:10:09.560 --> 00:10:11.200
Window two.

00:10:11.280 --> 00:10:13.040
What the ***?!

00:10:13.120 --> 00:10:15.840
Hi, mate. How are
you doing? 1007.

00:10:15.920 --> 00:10:17.240
OK, that sounds good. Yeah.

00:10:18.720 --> 00:10:20.000
Excuse me.

00:10:20.080 --> 00:10:21.640
How long have you been waiting?

00:10:21.720 --> 00:10:23.200
Er... About an
hour. A long time.

00:10:23.280 --> 00:10:25.600
We're quite hungry.

00:10:25.680 --> 00:10:26.920
Here's your food.

00:10:27.000 --> 00:10:27.920
We've got your drinks coming up.

00:10:28.000 --> 00:10:30.880
I've got a strawberry shake, a Coke.

00:10:30.960 --> 00:10:32.120
A still water?

00:10:32.200 --> 00:10:33.440
Still water, that's
me. Coming up.

00:10:33.520 --> 00:10:34.880
Would you want that with ice?

00:10:34.960 --> 00:10:37.320
No, just a bottle's
fine. Just water.

00:10:37.400 --> 00:10:38.720
Guys, what are
you waiting for now?

00:10:38.800 --> 00:10:40.120
Your food's going to be cold!

00:10:40.200 --> 00:10:42.000
Water. She's putting water in a cup.

00:10:43.200 --> 00:10:44.240
I'm so sorry.

00:10:44.320 --> 00:10:45.400
Here you are.

00:10:45.480 --> 00:10:47.480
Thank you so much, guys.

00:10:47.560 --> 00:10:49.000
Enjoy.

00:10:49.080 --> 00:10:50.040
Did you make them pay, or...?

00:10:50.120 --> 00:10:51.280
Sorry, guys! Did they pay?

00:10:51.360 --> 00:10:52.480
No, did you not charge them?

00:10:52.560 --> 00:10:53.640
No. Excuse me, please.

00:10:53.720 --> 00:10:55.320
Excuse me, guys! Sorry.

00:10:55.400 --> 00:10:56.400
Have you guys paid?

00:10:58.000 --> 00:11:00.320
They haven't paid.
They haven't paid. No.

00:11:00.400 --> 00:11:01.840
I'm not going to let them pay.

00:11:01.920 --> 00:11:03.000
Hey, guys, I'm
taking care of that.

00:11:03.240 --> 00:11:05.240
Not waiting an
hour. My apologies.

00:11:05.320 --> 00:11:06.200
So sorry.

00:11:06.280 --> 00:11:07.720
Ride safely.

00:11:07.800 --> 00:11:09.560
Oh, my God!

00:11:09.640 --> 00:11:11.640
OK, so they had a huge order...

00:11:11.720 --> 00:11:13.160
It doesn't matter.
I'll pay for it.

00:11:13.240 --> 00:11:15.280
After two hours of turning

00:11:15.360 --> 00:11:16.520
fast food into a food fast,

00:11:16.600 --> 00:11:18.080
it's time to call it a day —

00:11:18.160 --> 00:11:20.400
and give the
contenders my feedback.

00:11:20.480 --> 00:11:21.880
Oh, boy!

00:11:24.440 --> 00:11:27.000
OK, that was a very tough challenge.

00:11:27.080 --> 00:11:29.240
Let's get that right. Yeah?

00:11:29.320 --> 00:11:30.960
But let's be honest, that first

00:11:31.080 --> 00:11:33.400
hour was absolute carnage.

00:11:33.480 --> 00:11:35.960
Orders going out half—complete,

00:11:36.040 --> 00:11:38.440
hour—long waits for food —

00:11:38.520 --> 00:11:39.760
in a diner!

00:11:39.840 --> 00:11:42.800
Jamie, you were leading
that kitchen.

00:11:42.880 --> 00:11:44.920
How did we get into such

00:11:45.000 --> 00:11:46.600
a backlog on flipping burgers?

00:11:46.680 --> 00:11:48.080
You three behind the scenes

00:11:48.160 --> 00:11:49.200
were not on the same page.

00:11:49.280 --> 00:11:51.240
Just not good enough.

00:11:51.320 --> 00:11:52.920
Service was sticky.

00:11:53.000 --> 00:11:55.320
Towards the end we actually got
on top of it,

00:11:55.400 --> 00:11:58.440
but we comped £120 today on drinks.

00:11:59.440 --> 00:12:02.560
Moving on to the drive—through.

00:12:02.640 --> 00:12:04.640
There was a bunch of cyclists

00:12:04.720 --> 00:12:06.600
57 minutes

00:12:06.680 --> 00:12:08.280
behind that line.

00:12:08.480 --> 00:12:09.680
I was sat behind them.

00:12:09.760 --> 00:12:12.560
My drive—through
turned into a DIVE—thru.

00:12:12.640 --> 00:12:13.680
What happened?

00:12:13.760 --> 00:12:15.280
We were doing the best we could

00:12:15.360 --> 00:12:16.280
with the situation it was.

00:12:16.360 --> 00:12:18.760
We understand that there was a
backup of customers all over.

00:12:18.840 --> 00:12:20.200
We were trying to communicate

00:12:20.280 --> 00:12:21.240
with the kitchen

00:12:21.320 --> 00:12:23.600
and Jamie's going as fast as he can.

00:12:23.680 --> 00:12:25.600
When I set this challenge,

00:12:25.680 --> 00:12:26.800
I knew that some of

00:12:26.880 --> 00:12:28.040
you would sink or swim.

00:12:28.160 --> 00:12:29.960
A few of you were treading water,

00:12:30.040 --> 00:12:32.360
and some of you were literally
just drowning.

00:12:32.440 --> 00:12:34.960
So, going forward
for your next challenge,

00:12:35.040 --> 00:12:37.400
I need you all to step up.

00:12:37.480 --> 00:12:39.000
Understood?

00:12:39.080 --> 00:12:40.360
ALL: Yes.

00:12:40.440 --> 00:12:42.560
Jesus Christ!

00:12:44.400 --> 00:12:45.760
That was really intense.

00:12:45.840 --> 00:12:49.160
There was just so much ***
going on at once.

00:12:49.240 --> 00:12:51.480
It was a bit of a crazy show.

00:12:51.560 --> 00:12:52.640
Let's call it like that.

00:12:52.720 --> 00:12:54.080
We did the best that we could.

00:12:54.160 --> 00:12:55.440
There's just so much you can do

00:12:55.520 --> 00:12:57.080
when you're waiting for food.

00:12:57.160 --> 00:12:58.800
Every challenge is totally
different,

00:12:58.880 --> 00:13:00.400
and I wonder if
there's easier ways

00:13:00.520 --> 00:13:02.280
to win 150K at this point!

00:13:07.600 --> 00:13:08.880
That was a tough challenge.

00:13:08.960 --> 00:13:10.240
It's a diner.

00:13:10.320 --> 00:13:11.880
But the beginning was slow,

00:13:11.960 --> 00:13:13.880
and so they spent the rest of

00:13:13.960 --> 00:13:15.640
the service trying to catch up.

00:13:15.720 --> 00:13:16.960
And, more importantly,

00:13:17.040 --> 00:13:18.720
they wouldn't
maintain standards.

00:13:18.800 --> 00:13:21.240
So, trust me, if they thought
THAT was a tough challenge,

00:13:21.320 --> 00:13:23.400
wait till you see what's in store
for them tomorrow.

00:13:29.200 --> 00:13:31.560
This week is all about fast food.

00:13:31.640 --> 00:13:34.000
Yesterday was a bit of
a false start.

00:13:34.080 --> 00:13:35.920
So today, my contenders will

00:13:36.000 --> 00:13:37.640
really need to deliver.

00:13:37.720 --> 00:13:39.680
Woo. The River Building.

00:13:39.760 --> 00:13:40.880
What do they do in there?

00:13:40.960 --> 00:13:41.880
No idea. You know what,

00:13:41.960 --> 00:13:43.440
I can't even guess this one.

00:13:43.520 --> 00:13:44.720
I've asked the guys to meet me

00:13:44.800 --> 00:13:45.680
on this beautiful rooftop

00:13:45.760 --> 00:13:47.200
in central London.

00:13:47.280 --> 00:13:48.720
Up here, you can see these

00:13:48.800 --> 00:13:49.960
office blocks for miles,

00:13:50.040 --> 00:13:52.000
filled with busy workers.

00:13:52.080 --> 00:13:52.920
Come lunchtime,

00:13:53.000 --> 00:13:54.600
those workers will become

00:13:54.680 --> 00:13:56.040
hungry customers, and,

00:13:56.120 --> 00:13:57.400
in the food business,

00:13:57.480 --> 00:13:59.400
hungry customers means profit.

00:14:01.000 --> 00:14:03.880
Oh, isn't this beautiful? Wow!

00:14:05.360 --> 00:14:07.080
I'm quite nervous.

00:14:07.160 --> 00:14:08.800
Here he is.

00:14:08.880 --> 00:14:10.600
Hi!

00:14:10.680 --> 00:14:14.320
Right. How are we? ALL: Good.

00:14:14.400 --> 00:14:16.680
I've asked you all to meet me

00:14:16.760 --> 00:14:18.760
up here on the rooftop,

00:14:18.840 --> 00:14:21.920
the HQ of Deliveroo.

00:14:22.000 --> 00:14:24.440
Ya! Oh, my gosh!

00:14:24.520 --> 00:14:25.960
Really?!

00:14:26.040 --> 00:14:29.160
Now, for your next challenge,

00:14:29.240 --> 00:14:30.720
I want you all to run

00:14:30.800 --> 00:14:33.920
a delivery—only restaurant.

00:14:34.000 --> 00:14:35.200
Oh, love that.

00:14:35.280 --> 00:14:36.400
Cool. Yes.

00:14:36.480 --> 00:14:38.800
You'll be in three teams.

00:14:38.880 --> 00:14:41.400
Amit, Michelle and Leah

00:14:41.480 --> 00:14:42.560
together, please.

00:14:42.640 --> 00:14:45.640
You are the Red Team, yes?

00:14:45.720 --> 00:14:48.440
Jamie, Asher and Matthew,

00:14:48.520 --> 00:14:50.720
you are the Green Team.

00:14:50.800 --> 00:14:55.120
Which leaves Steph, Victoria
and Valentina as the Blue Team.

00:14:55.200 --> 00:14:56.880
Right, OK.

00:14:56.960 --> 00:14:58.560
So, today each team must

00:14:58.640 --> 00:15:00.000
devise their own menu. Yeah.

00:15:00.080 --> 00:15:02.400
Tomorrow you'll be open
for business

00:15:02.480 --> 00:15:04.000
feeding hungry customers at

00:15:04.080 --> 00:15:05.120
lunchtime.

00:15:05.200 --> 00:15:06.320
OK. Cool.

00:15:06.400 --> 00:15:08.000
The team that gets the
best overall feedback

00:15:08.080 --> 00:15:09.520
wins this challenge.

00:15:09.600 --> 00:15:12.360
Now, I have a very, very
special guest...

00:15:13.520 --> 00:15:16.560
...Deliveroo founder Will Shu.

00:15:16.640 --> 00:15:18.440
Wow! Wow!

00:15:21.280 --> 00:15:22.360
Nice to see you.

00:15:22.440 --> 00:15:23.440
Absolute pleasure.

00:15:23.520 --> 00:15:25.360
Eight years ago,
Will, you were in

00:15:25.440 --> 00:15:27.040
the same position as these guys

00:15:27.120 --> 00:15:29.800
with a brilliant business idea,

00:15:29.880 --> 00:15:33.120
and now you've turned it into
a global phenomenon.

00:15:33.200 --> 00:15:35.400
Yeah, I was the first rider.

00:15:35.480 --> 00:15:36.800
I did the job every single day

00:15:36.880 --> 00:15:39.280
for a year, because we didn't have
any funding,

00:15:39.360 --> 00:15:41.400
so I've been in your shoes,
for sure.

00:15:41.480 --> 00:15:42.880
So, for this
challenge, what advice

00:15:42.960 --> 00:15:44.800
would you give our
contenders today?

00:15:44.880 --> 00:15:46.760
Well, restaurants
are an emotional,

00:15:46.840 --> 00:15:48.200
passion—led business, right?

00:15:48.280 --> 00:15:51.080
How do you bring that emotion,
that passion,

00:15:51.160 --> 00:15:53.320
both to an online

00:15:53.400 --> 00:15:54.760
context, but also
to people's homes?

00:15:54.840 --> 00:15:56.320
Put yourself in the shoes of
the customer.

00:15:56.400 --> 00:15:57.600
What do you think they want?

00:15:57.680 --> 00:15:58.840
You guys ready? ALL: Yes.

00:15:58.920 --> 00:16:01.080
OK, good luck. Off you go.

00:16:01.160 --> 00:16:02.640
ALL: Thank you. Well done.

00:16:02.720 --> 00:16:04.760
We've got this, ladies.

00:16:07.240 --> 00:16:08.680
I'm setting this
challenge because

00:16:08.760 --> 00:16:10.000
the restaurant delivery market

00:16:10.120 --> 00:16:11.320
is absolutely booming.

00:16:11.400 --> 00:16:12.880
And come lunchtime
tomorrow, trust me,

00:16:13.080 --> 00:16:14.760
those orders will
come in thick and

00:16:14.840 --> 00:16:15.840
fast. And you have to be good,

00:16:15.920 --> 00:16:17.040
quick

00:16:17.120 --> 00:16:18.680
and really consistent.

00:16:18.760 --> 00:16:19.840
Strong team.

00:16:19.920 --> 00:16:21.520
Very strong team.

00:16:21.600 --> 00:16:23.000
Less than 24 hours until

00:16:23.080 --> 00:16:24.560
their restaurants go live...

00:16:24.640 --> 00:16:26.280
I'm really excited about this.

00:16:26.400 --> 00:16:27.360
I'm really excited.

00:16:27.440 --> 00:16:29.080
...the first job
they need to do is

00:16:29.160 --> 00:16:31.080
decide what they'll be serving.

00:16:31.160 --> 00:16:33.360
I am very clear on kind of

00:16:33.440 --> 00:16:35.200
what works with Japanese food,

00:16:35.280 --> 00:16:37.400
because that's basically my market.

00:16:37.480 --> 00:16:39.000
So, I feel like I can make

00:16:39.080 --> 00:16:40.840
a really mean katsu curry. OK.

00:16:40.920 --> 00:16:41.960
I can make gyozas,

00:16:42.040 --> 00:16:43.080
I can make sushi.

00:16:43.160 --> 00:16:46.520
I'm just worried about the rice,
the sauce,

00:16:46.600 --> 00:16:48.040
as making the gyoza.

00:16:48.120 --> 00:16:49.360
You can make those ahead.

00:16:49.440 --> 00:16:51.440
I think that most of the food

00:16:51.520 --> 00:16:52.680
is going to lie on my back,

00:16:52.760 --> 00:16:55.240
as in, like, I'm
between the two,

00:16:55.360 --> 00:16:56.400
I'm the chef.

00:16:56.640 --> 00:16:58.080
I think, like, a rice dish

00:16:58.160 --> 00:16:59.400
would be so easy to get out.

00:16:59.520 --> 00:17:01.280
And the smells will be delicious.

00:17:01.360 --> 00:17:02.880
Yeah, fine. I'm for it for those
reasons.

00:17:02.960 --> 00:17:04.320
Let's go, let's go.

00:17:04.400 --> 00:17:05.600
It needs to be something

00:17:05.680 --> 00:17:06.920
that we can get out quickly.

00:17:07.000 --> 00:17:08.080
Absolutely.

00:17:08.160 --> 00:17:10.240
I think something nice and
colourful for lunch.

00:17:10.320 --> 00:17:13.040
Loads of, like, Mediterranean
flavours in there or something,

00:17:13.120 --> 00:17:15.080
like a Greek salad or something
like that.

00:17:15.160 --> 00:17:17.240
High protein, low carb main

00:17:17.320 --> 00:17:19.200
with, like, chicken.

00:17:19.320 --> 00:17:20.440
Something like chicken

00:17:20.520 --> 00:17:21.560
is very easy and quick to cook.

00:17:21.640 --> 00:17:22.680
The main thing I want to do

00:17:22.760 --> 00:17:25.040
is just get the best out of each
and every one of us. Yeah.

00:17:25.120 --> 00:17:26.760
But also
coming out of our comfort zone

00:17:26.840 --> 00:17:28.200
in certain things. Like, Jamie,

00:17:28.280 --> 00:17:29.600
there's often a reliance on you

00:17:29.680 --> 00:17:30.840
for cooking. Yeah, yeah.

00:17:30.920 --> 00:17:32.240
Maybe we move on from that.

00:17:32.320 --> 00:17:34.240
We've got to shine
in different areas.

00:17:34.320 --> 00:17:36.160
Any area where
you're relied on to

00:17:36.240 --> 00:17:37.720
host, let's move away from that.

00:17:37.800 --> 00:17:39.840
We're going to do a Greek salad,

00:17:39.920 --> 00:17:41.320
but it's going to
be the biggest,

00:17:41.400 --> 00:17:43.480
*** Greek salad
you've ever seen.

00:17:43.560 --> 00:17:45.040
If we all get on the same page,

00:17:45.120 --> 00:17:46.440
which I think we are,

00:17:46.520 --> 00:17:49.000
there is no reason we can't bring a
win home from this.

00:17:49.080 --> 00:17:51.640
I've been involved
in Indian food

00:17:51.720 --> 00:17:54.440
in our family house since 1967.

00:17:54.520 --> 00:17:56.360
That's what I specialise in, really.

00:17:56.440 --> 00:17:58.480
My only concern about the Indian

00:17:58.560 --> 00:18:00.440
food is, I eat
Indian food at night,

00:18:00.520 --> 00:18:02.480
and I don't know whether I eat

00:18:02.560 --> 00:18:03.760
Indian food at lunchtime.

00:18:03.880 --> 00:18:05.640
Got any recipes in your head

00:18:05.720 --> 00:18:06.960
that are more summery?

00:18:07.040 --> 00:18:10.160
I've got, like, 147 recipes
in my head.

00:18:10.240 --> 00:18:12.720
You're going to have to narrow
that down, aren't you?

00:18:13.000 --> 00:18:14.400
As far as I'm
concerned, the other

00:18:14.480 --> 00:18:15.920
challenges are ancient history.

00:18:16.000 --> 00:18:17.720
This is my specialism,
and I'm going

00:18:17.800 --> 00:18:19.400
to prove that to Gordon.

00:18:19.520 --> 00:18:21.640
I know it's lunch service. Yeah.

00:18:21.720 --> 00:18:23.080
But if it's based on quality,

00:18:23.160 --> 00:18:24.280
believe me, I can really deliver

00:18:24.400 --> 00:18:26.480
that for us, honestly.

00:18:27.520 --> 00:18:29.080
So the teams can prepare their

00:18:29.200 --> 00:18:30.360
menus for the app tomorrow,

00:18:30.440 --> 00:18:32.920
I've laid on three prep kitchens.

00:18:34.280 --> 00:18:35.720
Team Red.

00:18:35.800 --> 00:18:37.120
Thank you.

00:18:37.200 --> 00:18:40.560
I want each team's
menus to have two

00:18:40.640 --> 00:18:42.600
main dishes and
at least one side.

00:18:42.680 --> 00:18:44.080
I'll be along to

00:18:44.160 --> 00:18:45.240
taste in two hours.

00:18:45.320 --> 00:18:47.040
We've got, like, a couscous base

00:18:47.120 --> 00:18:48.720
with roasted vegetables.

00:18:48.800 --> 00:18:50.480
And the salad, we
can just get made.

00:18:50.560 --> 00:18:51.960
Yeah. Get a big salad made.

00:18:52.040 --> 00:18:53.280
Bang, bang, bang.

00:18:53.360 --> 00:18:55.800
If we take note of the recipes
that we're doing today

00:18:55.880 --> 00:18:57.560
so that you can
pull off tomorrow.

00:18:57.640 --> 00:18:59.000
Also, we'll have to learn

00:18:59.080 --> 00:18:59.920
what you're doing
because you won't

00:19:00.000 --> 00:19:01.200
be able to make both curries.

00:19:01.280 --> 00:19:02.680
So, you're going
to have to give...

00:19:02.760 --> 00:19:04.400
I will, I will. I'll be fine.

00:19:04.480 --> 00:19:05.640
So, I'm quite excited

00:19:05.720 --> 00:19:07.120
that I'm making something

00:19:07.200 --> 00:19:08.400
that actually, I want to eat.

00:19:08.520 --> 00:19:09.800
Like, you know, miso aubergine

00:19:09.880 --> 00:19:12.200
is one of
my favourite things in the world.

00:19:12.280 --> 00:19:13.920
It's so nice. It's so tasty.

00:19:14.000 --> 00:19:16.240
Being an online restaurant,
the first thing

00:19:16.320 --> 00:19:19.160
that has to grab the customer's
attention is the name.

00:19:19.240 --> 00:19:21.440
How about Tokyo Crush?

00:19:21.520 --> 00:19:23.120
Ooh, I like that.

00:19:23.200 --> 00:19:24.840
As in, crush of flavour,

00:19:24.920 --> 00:19:26.640
crush as in love.

00:19:26.720 --> 00:19:28.720
Yeah. So, Tokyo Crush?
It's nice, no?

00:19:28.800 --> 00:19:30.720
Yeah, Tokyo Crush is cool.

00:19:30.840 --> 00:19:33.000
So, what are we going to call our
fabulous restaurant?

00:19:33.080 --> 00:19:36.720
With it being, you know, the hummus
and then the Greek influence,

00:19:36.800 --> 00:19:39.400
let's go with something
more Mediterranean focused.

00:19:39.520 --> 00:19:41.360
I'm thinking
Mediterranean Munch.

00:19:41.440 --> 00:19:42.520
Well, Mediterranean Munch,

00:19:42.600 --> 00:19:44.120
it kind of says what we're doing,
doesn't it?

00:19:44.200 --> 00:19:46.920
Yeah, I'd be happy with that,
to be honest.

00:19:47.000 --> 00:19:48.440
I like the sort of
rickshaw type...

00:19:48.520 --> 00:19:49.800
I love rickshaws... you know?

00:19:49.880 --> 00:19:51.280
What does that name represent?

00:19:51.400 --> 00:19:53.960
Well, the delivery service
is like the rickshaw.

00:19:54.040 --> 00:19:55.320
Delhi Rickshaw Club?

00:19:55.400 --> 00:19:56.840
Yeah! I love that.

00:20:01.720 --> 00:20:02.960
While the teams continue

00:20:03.040 --> 00:20:04.400
to prep their sample menus,

00:20:04.680 --> 00:20:06.880
I want to talk to Will Shu.

00:20:07.240 --> 00:20:10.400
So, the online
delivery phenomenon,

00:20:10.480 --> 00:20:11.560
how does it work?

00:20:11.640 --> 00:20:13.440
The app, it is basically the

00:20:13.520 --> 00:20:14.720
storefront, but online, right?

00:20:14.800 --> 00:20:16.200
So, having the right pictures,

00:20:16.280 --> 00:20:17.680
having the right descriptions -

00:20:17.760 --> 00:20:20.080
that's really, really important.
So, what are you looking for

00:20:20.160 --> 00:20:20.960
from these contenders?

00:20:21.040 --> 00:20:22.120
I want to see them

00:20:22.200 --> 00:20:23.440
tell their story online.

00:20:23.720 --> 00:20:25.880
I want to see that passion come

00:20:25.960 --> 00:20:27.240
through in the
presentation as well.

00:20:27.320 --> 00:20:30.440
And I want them to pick, you know,
a type of food or dishes

00:20:30.520 --> 00:20:33.640
that really resonate with them.

00:20:33.720 --> 00:20:34.840
Do you need the turmeric?

00:20:34.920 --> 00:20:35.880
Have you got all your spices?

00:20:35.960 --> 00:20:37.400
I'm going to layer them on now.

00:20:37.480 --> 00:20:38.480
Don't worry. "Don't you worry."

00:20:38.600 --> 00:20:40.240
Famous last words.

00:20:41.200 --> 00:20:42.160
It's spicy. Oh, don't worry, I'm

00:20:42.240 --> 00:20:43.360
going to numb it down.

00:20:43.600 --> 00:20:46.840
It's giving me a kick at the back of
my throat. Yes.

00:20:46.960 --> 00:20:48.840
Genuinely, they want to help.

00:20:48.960 --> 00:20:51.120
But if they just moved out of

00:20:51.200 --> 00:20:52.120
my way, I would just get on,

00:20:52.200 --> 00:20:53.560
do what I needed to do.

00:20:53.640 --> 00:20:55.760
I'm not happy with that.
He keeps saying, "Trust me",

00:20:55.840 --> 00:20:57.200
so I'm going to just wait till...

00:20:57.280 --> 00:20:58.960
I wish I had recipes that

00:20:59.040 --> 00:21:00.800
I can follow.

00:21:00.880 --> 00:21:03.800
OK, we've probably got maybe
10, 15 minutes.

00:21:03.880 --> 00:21:05.280
Are you joking? Yeah.

00:21:05.360 --> 00:21:07.480
I'm struggling with the time
a little bit.

00:21:07.560 --> 00:21:11.000
Like, there is a lot of prep to do.

00:21:11.240 --> 00:21:13.480
When we walked
in here kind of an

00:21:13.560 --> 00:21:14.640
hour ago, I was the only person

00:21:14.760 --> 00:21:15.800
that knew how to cook Japanese food.

00:21:15.880 --> 00:21:18.000
And now Victoria's made a katsu
curry

00:21:18.080 --> 00:21:20.920
and Valentina's
made a bento box,

00:21:21.000 --> 00:21:22.400
and I've made gyozas,

00:21:22.480 --> 00:21:24.640
which I haven't made for a year.

00:21:24.720 --> 00:21:26.680
And they actually look OK.

00:21:26.760 --> 00:21:28.080
What's burning?

00:21:28.160 --> 00:21:29.000
Oh, no.

00:21:29.080 --> 00:21:31.960
Don't know how that happened.

00:21:32.040 --> 00:21:33.960
For *** sake, it burnt.

00:21:35.600 --> 00:21:38.040
So, what I'm thinking, is
for the chicken breast,

00:21:38.120 --> 00:21:40.320
if we do thin slices, and three

00:21:40.400 --> 00:21:43.480
pieces like that in each one,

00:21:43.600 --> 00:21:45.360
they'll cook in minutes.

00:21:45.440 --> 00:21:47.600
We've really played
to the strengths

00:21:47.680 --> 00:21:49.720
of quick eats, quick bites.

00:21:49.800 --> 00:21:51.600
How does it look
when it comes out?

00:21:51.680 --> 00:21:52.720
So, we're putting the chicken

00:21:52.800 --> 00:21:53.680
down the side here.

00:21:53.760 --> 00:21:55.160
I've sampled it myself,
and I'd be really happy

00:21:55.240 --> 00:21:56.480
to have that at lunch.

00:21:58.200 --> 00:22:00.160
Lovely, that. Lovely. Mmmm!

00:22:00.240 --> 00:22:01.160
It's good, isn't it?

00:22:01.240 --> 00:22:02.840
Prep time up,

00:22:02.920 --> 00:22:04.360
I've come to sample what
the teams will be serving

00:22:04.480 --> 00:22:05.800
tomorrow on the app.

00:22:05.880 --> 00:22:07.440
Gentlemen. Hi, Gordon.

00:22:07.520 --> 00:22:08.920
How are we doing?
Very well, thank you.

00:22:09.040 --> 00:22:10.320
Give us the theme, the identity.

00:22:10.400 --> 00:22:12.880
We're going for a Mediterranean
Munch, and that's the name...

00:22:12.960 --> 00:22:14.160
Wow. Mediterranean what? Munch.

00:22:14.240 --> 00:22:15.240
Munch. Munch?

00:22:15.320 --> 00:22:15.920
Yeah.

00:22:16.000 --> 00:22:17.960
That sounds a
little bit juvenile.

00:22:18.080 --> 00:22:19.640
Mediterranean Munch. Yeah.

00:22:19.760 --> 00:22:21.080
And dishes, what're we doing?

00:22:21.200 --> 00:22:23.240
So, we're doing a
Greek salad for the side,

00:22:23.320 --> 00:22:25.400
and then either
chicken or halloumi.

00:22:25.480 --> 00:22:28.120
With that as well,
we're serving hummus and pitta

00:22:28.200 --> 00:22:29.640
with the main as well.

00:22:29.720 --> 00:22:30.880
Hummus and pitta? Mm—hm.

00:22:30.960 --> 00:22:32.040
Super simple, I get it,

00:22:32.120 --> 00:22:34.400
but just make sure those flavours
are elevated.

00:22:34.480 --> 00:22:36.360
I asked you for an
exciting lunch, yes?

00:22:38.480 --> 00:22:40.560
Oh, that's so clever.

00:22:40.680 --> 00:22:42.120
Well done. Well done.

00:22:43.400 --> 00:22:44.760
Mmmm! Hello.

00:22:44.840 --> 00:22:45.920
Right. How are we feeling?

00:22:46.000 --> 00:22:48.320
Good. Concept—wise,
where are we going?

00:22:48.400 --> 00:22:50.040
So, we're doing Japanese cuisine.

00:22:50.120 --> 00:22:52.480
Oh. So, playing to your strengths,
obviously.

00:22:52.560 --> 00:22:54.320
Is it a traditional Japanese?

00:22:54.400 --> 00:22:56.680
Yeah, it's using
kind of carrots and

00:22:56.760 --> 00:22:57.800
sweet potatoes and all things

00:22:57.920 --> 00:22:59.080
that you'd find in a Japanese.

00:22:59.160 --> 00:23:00.760
OK. Name, where are we going?

00:23:00.840 --> 00:23:04.080
Right. So, we were thinking
Tokyo Crush,

00:23:04.160 --> 00:23:06.160
because it's a crush...
Tokyo Cra...?

00:23:06.240 --> 00:23:07.440
Crush. Oh, crush!

00:23:07.520 --> 00:23:09.520
Tokyo Crush. OK, right.

00:23:09.600 --> 00:23:11.160
It's like
you love it. Tokyo Crush.

00:23:11.240 --> 00:23:14.760
Because it's a crush of flavour...
You're attracted to it.

00:23:14.840 --> 00:23:16.480
It's a crush of flavour,

00:23:16.560 --> 00:23:17.760
it's a crush of personality,

00:23:17.840 --> 00:23:19.840
coming together, making something
beautiful.

00:23:19.920 --> 00:23:21.880
No, that's not a crush.
That's a clash.

00:23:22.960 --> 00:23:24.840
I think it just needs acidity.

00:23:24.920 --> 00:23:25.880
It needs a bit of tomato.

00:23:25.960 --> 00:23:26.920
Shall I add some in?

00:23:27.040 --> 00:23:30.240
Ah... I just don't want it to end up
being like a tomato...

00:23:30.320 --> 00:23:32.600
Oh, you've put tomato in
the coconut now? Yeah.

00:23:32.680 --> 00:23:34.440
We needed a bit of acidity.

00:23:34.520 --> 00:23:36.440
Um, yeah, but...

00:23:36.560 --> 00:23:39.480
Mmmm! Something smells good.

00:23:39.560 --> 00:23:40.880
Right, let me stand over there.

00:23:40.960 --> 00:23:41.840
How are we?

00:23:41.920 --> 00:23:43.880
Putting our full
trust in Am it's ability.

00:23:43.960 --> 00:23:45.720
Full trust? Semi trust.

00:23:45.800 --> 00:23:46.800
What is it?

00:23:46.880 --> 00:23:48.160
We're going to go
down the curry route.

00:23:48.240 --> 00:23:50.120
We've got a vegetable and coconut,

00:23:50.200 --> 00:23:52.200
and we've got a chicken
and tomato—based.

00:23:52.280 --> 00:23:53.760
Gotcha. What's the name of this app?

00:23:53.840 --> 00:23:55.320
Delhi Rickshaw Club.

00:23:55.400 --> 00:23:56.880
Rickshaw as in,
like, the delivery

00:23:56.960 --> 00:23:58.280
that they use to
do that in Delhi.

00:23:58.360 --> 00:24:00.280
Gotcha. Delhi Rickshaw Club.
Exactly.

00:24:00.360 --> 00:24:01.560
It's lunch, right?

00:24:01.720 --> 00:24:04.080
So, just bear that in mind.

00:24:04.200 --> 00:24:05.760
That's why we're
trying to make it

00:24:05.840 --> 00:24:07.000
light. OK. Good luck.

00:24:07.080 --> 00:24:08.320
Thank you. Yes.

00:24:08.400 --> 00:24:10.040
Oh, one more thing.

00:24:10.480 --> 00:24:11.760
It's a delivery, right?

00:24:11.840 --> 00:24:12.760
Yeah. Yeah.

00:24:12.840 --> 00:24:14.360
Oh! Oh, my God.

00:24:14.480 --> 00:24:16.160
Are we going to deliver it?

00:24:16.760 --> 00:24:18.160
Oh, boy! Ha—ha!

00:24:18.840 --> 00:24:20.800
One of you, pop that on your back,
get the helmet on,

00:24:20.920 --> 00:24:22.120
and have a spin
around the block,

00:24:22.200 --> 00:24:23.560
and then I'll taste it.

00:24:23.640 --> 00:24:26.520
OK, I'll take it round the block,
shall 1?

00:24:26.600 --> 00:24:28.840
Nice!

00:24:28.920 --> 00:24:30.080
Here we go!

00:24:30.200 --> 00:24:32.840
Out of all the moments to rain.

00:24:36.920 --> 00:24:38.720
I want the teams to road—test their
food

00:24:38.800 --> 00:24:41.120
to check not only how well
it travels... Woo!

00:24:41.200 --> 00:24:43.280
...but how good
it tastes when it's

00:24:43.360 --> 00:24:45.160
been boxed up for 15 minutes.

00:24:45.280 --> 00:24:46.880
This is wonderful.

00:24:46.960 --> 00:24:48.120
Who doesn't like cycling

00:24:48.200 --> 00:24:49.400
in the rain?

00:24:49.480 --> 00:24:51.480
Sorry, excuse me. Thank you.

00:24:52.760 --> 00:24:55.320
Hats off to delivery drivers,

00:24:55.400 --> 00:24:57.400
all day doing this.

00:24:59.120 --> 00:25:01.000
Oh, Jesus.

00:25:02.080 --> 00:25:03.960
Here she is.
Lovely day for it!

00:25:04.040 --> 00:25:06.280
Right, OK.

00:25:06.360 --> 00:25:08.160
Let's see the moment.

00:25:08.280 --> 00:25:09.760
So, that's the sweet potato.

00:25:09.840 --> 00:25:12.280
Let's put that on there first.

00:25:12.360 --> 00:25:14.120
Taste it, please.

00:25:15.480 --> 00:25:17.080
It's... It's bland.

00:25:17.160 --> 00:25:18.040
Needs a bit more salt.

00:25:18.320 --> 00:25:20.320
Yeah, there's just no salt in there
whatsoever. Yeah.

00:25:20.400 --> 00:25:22.280
And the butter chicken. Yeah.

00:25:23.760 --> 00:25:26.400
There's a really strong
acidic note in there.

00:25:26.480 --> 00:25:28.640
I know what you've done.

00:25:28.720 --> 00:25:30.400
Yeah, it's tinned tomatoes.

00:25:30.480 --> 00:25:31.480
So, that needs to be cooked out,

00:25:31.560 --> 00:25:33.000
because it's very acidic.

00:25:33.120 --> 00:25:34.320
Listen, it travelled well,

00:25:34.400 --> 00:25:35.960
it looked appetising.

00:25:36.040 --> 00:25:38.080
Just be careful of
that sweet potato.

00:25:38.160 --> 00:25:38.880
Lift it a little bit.

00:25:39.000 --> 00:25:40.960
Yeah. Yeah? OK, thank you.

00:25:41.080 --> 00:25:42.400
Thank you.

00:25:42.520 --> 00:25:44.560
Am it's driving this concept,
and his background,

00:25:44.640 --> 00:25:46.200
it should be playing to his
strengths.

00:25:46.280 --> 00:25:47.920
But it's mediocre and it's for
lunch.

00:25:48.000 --> 00:25:49.120
First of all, do you want to

00:25:49.200 --> 00:25:50.040
eat curry across a lunch?

00:25:50.160 --> 00:25:52.360
And if you
do, make sure it's exceptional.

00:25:52.600 --> 00:25:54.680
Next to return — Jamie,

00:25:54.760 --> 00:25:56.920
with his team's
Mediterranean Munch.

00:25:58.000 --> 00:25:59.680
Here he is, Bradley Wiggins.

00:25:59.760 --> 00:26:01.120
Jamie, come in. Let's go.

00:26:01.200 --> 00:26:02.640
Pass it over here, please.

00:26:02.720 --> 00:26:05.240
So, um...

00:26:05.320 --> 00:26:07.560
What's in there? Like a lucky dip?

00:26:07.640 --> 00:26:09.200
That's the pitta for the hummus.

00:26:09.280 --> 00:26:10.920
Wow, *** me. I mean...

00:26:12.000 --> 00:26:12.920
Think of what Will said.

00:26:13.000 --> 00:26:13.800
Emotion and passion.

00:26:13.920 --> 00:26:15.680
I've got a half—bitten pitta.

00:26:15.760 --> 00:26:17.800
OK, so, who cooked the couscous?

00:26:17.880 --> 00:26:19.880
I did. Couscous is nice.

00:26:20.000 --> 00:26:22.440
So, couscous and feta salad,
actually quite refreshing.

00:26:22.560 --> 00:26:24.120
That's a plain Jane of salads.

00:26:24.200 --> 00:26:25.280
I can give you 2,000 locations

00:26:25.360 --> 00:26:26.360
where you can get that

00:26:26.480 --> 00:26:27.960
within a square mile of where you're
going to be.

00:26:28.040 --> 00:26:29.760
So make that elevated.

00:26:29.840 --> 00:26:31.080
Now for the most exciting bit,

00:26:31.160 --> 00:26:32.280
my three sticks of pitta.

00:26:32.360 --> 00:26:34.800
Who made the, er, hummus?

00:26:34.920 --> 00:26:36.400
I made the hummus. A little bit
too runny,

00:26:36.480 --> 00:26:38.000
right? Yeah.

00:26:38.640 --> 00:26:40.480
Not good? Give it some love.

00:26:40.560 --> 00:26:41.360
I'm not feeling emotion,

00:26:41.480 --> 00:26:43.720
I'm just feeling all this little
play safe, play safe.

00:26:43.840 --> 00:26:45.760
It's all about the flavour
and presentation.

00:26:45.840 --> 00:26:47.400
Yeah. Thank you, Gordon.

00:26:47.480 --> 00:26:48.880
Thank you.

00:26:49.000 --> 00:26:51.840
Green Team, Mediterranean Munch -
lacklustre.

00:26:51.920 --> 00:26:53.200
Listen to the brief.

00:26:53.280 --> 00:26:54.600
Bring emotion and passion,

00:26:54.720 --> 00:26:56.480
and give it some excitement.

00:26:56.600 --> 00:26:57.880
It's a 30—minute lunch break

00:26:57.960 --> 00:26:59.720
to get excited,

00:26:59.800 --> 00:27:01.800
not a 30 minutes of misery.

00:27:01.920 --> 00:27:03.640
Final menu to sample —

00:27:03.720 --> 00:27:05.560
the Blue Team's Tokyo Crush.

00:27:05.640 --> 00:27:07.320
Ah! I'm back.

00:27:07.400 --> 00:27:10.120
Man, the weather
wasn't too kind, was it?

00:27:10.200 --> 00:27:11.320
No, it wasn't.

00:27:11.400 --> 00:27:12.800
Right. Ladies, come down.

00:27:12.880 --> 00:27:13.720
I get that, don't worry.

00:27:13.840 --> 00:27:15.160
So, visually,

00:27:15.240 --> 00:27:16.280
the katsu looks lovely.

00:27:16.360 --> 00:27:18.080
It's vibrant and it looks good.

00:27:19.280 --> 00:27:21.000
Very nice breading on there.

00:27:21.080 --> 00:27:22.360
OK? Really nice breading.

00:27:22.440 --> 00:27:23.600
Valentina, this is your...

00:27:23.680 --> 00:27:24.560
That's the tofu, yeah.

00:27:24.640 --> 00:27:26.160
It just doesn't
travel very well,

00:27:26.240 --> 00:27:27.320
that's all. That goes soggy.

00:27:27.440 --> 00:27:29.240
Soggy, yeah.
What have you done here?

00:27:29.360 --> 00:27:31.760
Pan—fried that with breadcrumb.

00:27:31.840 --> 00:27:33.120
The actual tofu's delicious.

00:27:33.200 --> 00:27:34.320
The eggplant's seasoned well,

00:27:34.400 --> 00:27:35.720
but cut down on the eggplant.

00:27:35.800 --> 00:27:37.280
So, tell me about the stuffing.

00:27:37.360 --> 00:27:40.200
What's in there? So, the mushroom
gyozas... That is burnt.

00:27:40.280 --> 00:27:43.560
Yeah. There's a difference
between being coloured, yeah, and being burnt, OK?

00:27:43.640 --> 00:27:44.800
So you
need less colour on there.

00:27:44.920 --> 00:27:46.240
What's in the filling?

00:27:46.320 --> 00:27:48.360
It's got mushroom
hoisin filling.

00:27:48.480 --> 00:27:49.560
It's nicely seasoned.

00:27:49.640 --> 00:27:50.480
They need to be crispy.

00:27:50.600 --> 00:27:52.520
Yeah? There's hardly any
filling in there. OK.

00:27:52.640 --> 00:27:55.040
The idea is to get that filling
two thirds up

00:27:55.120 --> 00:27:57.120
and the crimp right
at the tip. Yeah?

00:27:57.200 --> 00:27:58.160
So fill it, pack it.

00:27:58.280 --> 00:27:59.520
Great potential,

00:27:59.600 --> 00:28:01.400
slightly miffed
with the execution.

00:28:01.480 --> 00:28:03.800
OK. Thank you. Thank you.

00:28:03.920 --> 00:28:05.520
Blue Team, the Tokyo Crush.

00:28:05.640 --> 00:28:07.760
That was a very
ambitious effort,

00:28:07.840 --> 00:28:09.280
um, quite pleasing on the eye,

00:28:09.360 --> 00:28:10.680
except for the gyozas.

00:28:10.760 --> 00:28:11.480
Customers really care

00:28:11.560 --> 00:28:12.600
what the food looks like.

00:28:12.680 --> 00:28:13.680
It's got to taste brilliant

00:28:13.760 --> 00:28:15.280
and look delicious.

00:28:15.360 --> 00:28:16.680
I like these colours.

00:28:16.800 --> 00:28:18.080
I like that there's little seeds

00:28:18.160 --> 00:28:19.320
on the table as well.

00:28:19.400 --> 00:28:20.960
Final task of the day,

00:28:21.040 --> 00:28:22.960
and just as important
as getting the food right,

00:28:23.040 --> 00:28:24.200
the online menu.

00:28:24.280 --> 00:28:25.160
Happy with that pitta?

00:28:25.240 --> 00:28:26.320
Yeah, yeah, yeah.

00:28:26.400 --> 00:28:28.720
My business is actually based
on food photography.

00:28:28.800 --> 00:28:32.000
I make sales solely on taking
photographs of food.

00:28:32.080 --> 00:28:34.400
If they want to draw in the lunch
crowd tomorrow, they'll need

00:28:34.480 --> 00:28:35.600
mouthwatering photos of all

00:28:35.680 --> 00:28:36.880
their dishes...

00:28:36.960 --> 00:28:38.160
I've got up, down,

00:28:38.240 --> 00:28:39.000
I've got eye level,

00:28:39.080 --> 00:28:40.760
I've got everything.

00:28:40.840 --> 00:28:42.680
...and engaging descriptions.

00:28:42.800 --> 00:28:46.400
Father and son duo sharing over
50 years of Indian food

00:28:46.480 --> 00:28:48.720
from the finest Indian kitchens.

00:28:48.800 --> 00:28:50.120
20g of protein, vegetarian.

00:28:50.200 --> 00:28:51.240
Do you need the protein?

00:28:51.360 --> 00:28:54.400
Yeah, because we've mentioned
a high—protein lunch earlier.

00:28:54.520 --> 00:28:56.440
Jamie is not going to be
in the kitchen tomorrow.

00:28:56.560 --> 00:28:57.680
It's up to Asher and I.

00:28:57.800 --> 00:29:00.200
Neither of us have got
the experience that Jamie has,

00:29:00.280 --> 00:29:03.320
but it's good, this has been put
there to test us.

00:29:03.400 --> 00:29:05.560
"Have you got a crush
on Japanese food?" Yep.

00:29:05.680 --> 00:29:07.640
It's like, "We've got you."
Perfect.

00:29:07.720 --> 00:29:09.640
We had a really
successful day today,

00:29:09.720 --> 00:29:10.800
but the work continues.

00:29:10.920 --> 00:29:12.680
What's going to win this task

00:29:12.760 --> 00:29:14.240
for us is flavour and timing.

00:29:14.360 --> 00:29:16.280
So, I'm going to focus on
those two things.

00:29:16.360 --> 00:29:17.920
This is so exciting.

00:29:18.000 --> 00:29:19.480
Woo! Done!

00:29:19.560 --> 00:29:21.160
Tomorrow's going to be really
interesting,

00:29:21.240 --> 00:29:23.160
when these
restaurant deliveries go live.

00:29:23.640 --> 00:29:24.760
This looks beautiful.

00:29:24.840 --> 00:29:25.600
It looks really nice.

00:29:25.720 --> 00:29:26.720
I hope they listen to the brief

00:29:26.840 --> 00:29:28.240
and cook with passion.

00:29:28.320 --> 00:29:29.720
I've got the
patience of a saint,

00:29:29.800 --> 00:29:30.960
dealing with you
two. BOTH: Ooooh!

00:29:32.480 --> 00:29:34.560
But I've got one more big
surprise for them.

00:29:34.640 --> 00:29:36.480
They've got no idea what's coming.

00:29:44.800 --> 00:29:46.320
I'm excited about today,

00:29:46.400 --> 00:29:47.800
aren't you, Amit? Yeah.

00:29:47.920 --> 00:29:49.560
After yesterday's run—through,

00:29:49.640 --> 00:29:51.600
today the teams' delivery—only

00:29:51.680 --> 00:29:52.960
restaurants open for business.

00:29:53.080 --> 00:29:54.720
I'm obviously a
bit nervous about

00:29:54.800 --> 00:29:56.360
what is going to come up.

00:29:56.440 --> 00:29:57.640
I've given each team a kitchen

00:29:57.720 --> 00:29:59.040
in the heart of the design

00:29:59.120 --> 00:30:00.360
district in Greenwich.

00:30:00.440 --> 00:30:01.960
Oh, thank God. Look at this!

00:30:02.040 --> 00:30:03.560
It's bigger than
it was yesterday.

00:30:03.640 --> 00:30:04.960
This is SO hot!

00:30:05.040 --> 00:30:06.080
This is amazing.

00:30:06.160 --> 00:30:07.640
Gosh, look at it.

00:30:07.720 --> 00:30:09.360
Wow! Look at this, guys.

00:30:09.440 --> 00:30:10.680
Look at all the space!

00:30:10.800 --> 00:30:12.480
Wow. Christ.

00:30:12.560 --> 00:30:14.200
I've never cooked
in a kitchen like

00:30:14.280 --> 00:30:15.760
this before, I'll be honest. No.

00:30:15.840 --> 00:30:17.440
And, in just over
an hour, office

00:30:17.520 --> 00:30:19.080
workers in the area will be able

00:30:19.160 --> 00:30:21.760
to log on and order their lunch.

00:30:21.840 --> 00:30:23.720
It looks so good!

00:30:24.720 --> 00:30:26.680
OK, so we've got our katsu curry.

00:30:26.800 --> 00:30:28.640
We don't have a picture
for the panko chicken.

00:30:28.720 --> 00:30:30.360
I would have loved
to have a picture

00:30:30.440 --> 00:30:31.600
for that, because
they would know

00:30:31.680 --> 00:30:34.000
exactly what they're getting. Yeah.

00:30:34.120 --> 00:30:35.640
We haven't got the
picture for the chicken,

00:30:35.720 --> 00:30:36.880
but I think people

00:30:37.000 --> 00:30:38.760
are smart enough to take out the

00:30:38.840 --> 00:30:40.160
tofu and put in the chicken.

00:30:40.240 --> 00:30:41.000
Yeah.

00:30:41.080 --> 00:30:42.680
So, let's make our roles
really clear,

00:30:42.760 --> 00:30:44.360
so when we start from here,

00:30:44.440 --> 00:30:45.520
we know exactly
what we're doing.

00:30:45.600 --> 00:30:47.720
Amit, you are head chef

00:30:47.800 --> 00:30:49.040
focusing on the curry.

00:30:49.120 --> 00:30:50.840
If you make the recipes

00:30:50.920 --> 00:30:52.120
and make sure they're spot on,

00:30:52.200 --> 00:30:54.560
and then I'm potting.
I might be able to do that.

00:30:54.640 --> 00:30:57.200
Yeah. Shall we do it?
Let's go. Let's go.

00:30:57.280 --> 00:30:58.680
Right. So, I think
we need to get

00:30:58.760 --> 00:31:00.120
a good prep on today. But Jamie,

00:31:00.200 --> 00:31:01.360
I really want you

00:31:01.440 --> 00:31:02.440
handling these orders.

00:31:02.520 --> 00:31:04.320
So, Matthew. Yeah.

00:31:04.400 --> 00:31:06.720
You're going to be
doing the colder stuff.

00:31:06.800 --> 00:31:08.000
Hummus, couscous, and then

00:31:08.080 --> 00:31:09.280
you're going to be putting

00:31:09.360 --> 00:31:10.640
the chicken on as well
and making that look...

00:31:10.720 --> 00:31:11.920
Fine, OK. Great.

00:31:13.280 --> 00:31:15.160
Just hope it tastes good.

00:31:15.240 --> 00:31:17.320
With the app going live
in under an hour,

00:31:17.400 --> 00:31:20.160
the teams need to get organised
fast to be ready

00:31:20.240 --> 00:31:21.880
for the busy lunchtime rush.

00:31:21.960 --> 00:31:23.920
The thing I'm most worried
about is the gyozas.

00:31:24.000 --> 00:31:25.320
Just because you
can make 12 gyozas

00:31:25.400 --> 00:31:26.760
at home doesn't mean

00:31:26.840 --> 00:31:28.520
you should volunteer to make 150

00:31:28.600 --> 00:31:30.040
for a delivery service.

00:31:30.120 --> 00:31:32.120
OK, we've got 30 minutes, guys.

00:31:34.960 --> 00:31:36.560
We're keeping to
the recipe that we

00:31:36.640 --> 00:31:37.680
did yesterday, Amit, yes,

00:31:37.760 --> 00:31:39.720
in your head?

00:31:39.800 --> 00:31:41.160
Yeah.

00:31:41.240 --> 00:31:43.720
My main focus is keeping Amit

00:31:43.800 --> 00:31:45.680
on track with the recipes

00:31:45.760 --> 00:31:46.840
in his head, making sure

00:31:46.920 --> 00:31:47.960
we don't deviate,

00:31:48.120 --> 00:31:49.720
and we just need to keep consistent.

00:31:49.800 --> 00:31:50.960
These potatoes are still

00:31:51.040 --> 00:31:52.240
really hard.

00:31:52.320 --> 00:31:54.080
My only concern is, this isn't

00:31:54.160 --> 00:31:56.480
going to be ready and cooked

00:31:56.560 --> 00:31:57.800
in 20 minutes.
Just cover it, honestly.

00:31:57.880 --> 00:31:59.720
Just let it cook.
It will do its thing.

00:31:59.800 --> 00:32:01.240
It'll be ready in time.

00:32:03.040 --> 00:32:05.000
Matthew, how are you feeling
about your hummus?

00:32:05.080 --> 00:32:06.840
Well, hopefully all right. Good.

00:32:06.920 --> 00:32:07.920
You got your veggies done?

00:32:08.000 --> 00:32:10.440
So, I prepped all the vegetables
at first, seasoned them,

00:32:10.520 --> 00:32:11.840
the taste being the main thing.

00:32:11.920 --> 00:32:14.360
But we've also got how it looks,

00:32:14.440 --> 00:32:16.000
being beautiful as well. So I'm
really pleased with how we're doing.

00:32:16.080 --> 00:32:18.160
We've got ten minutes until
we need to open,

00:32:18.240 --> 00:32:20.240
till the first orders come through.

00:32:20.320 --> 00:32:22.440
It's day two of the restaurant
delivery challenge.

00:32:22.520 --> 00:32:25.120
Now their kitchens are going live,
and, honestly, I can't wait

00:32:25.200 --> 00:32:26.960
to see their businesses operate.

00:32:27.040 --> 00:32:28.600
But what the teams don't know

00:32:28.680 --> 00:32:31.080
is that I've invited
a very secret

00:32:31.160 --> 00:32:33.480
panel of top industry experts

00:32:33.560 --> 00:32:35.240
for an amazing lunch.

00:32:35.320 --> 00:32:36.760
Helping me judge today

00:32:36.840 --> 00:32:38.160
alongside Will Shu —

00:32:38.240 --> 00:32:40.960
Thomas in a Miers, co—founder of

00:32:41.040 --> 00:32:43.040
Mexican restaurant
chain Wahaca —

00:32:43.120 --> 00:32:45.200
and Steve Mangleshot,

00:32:45.280 --> 00:32:46.520
global executive chef

00:32:46.600 --> 00:32:49.440
of Japanese—inspired Wagamama.

00:32:49.520 --> 00:32:52.000
First of all,

00:32:52.120 --> 00:32:53.680
thank you so much
for coming, all of you.

00:32:53.760 --> 00:32:55.720
We set the ground
rules yesterday.

00:32:55.840 --> 00:32:57.080
What are you expecting?

00:32:57.160 --> 00:32:59.160
I just want a great lunch,

00:32:59.240 --> 00:33:00.520
and I'm really excited to see

00:33:00.600 --> 00:33:01.600
what the teams are going to do.

00:33:01.680 --> 00:33:03.920
I want to see, like, proper
flavours on the plate.

00:33:04.000 --> 00:33:05.680
It just shows
there's a bit of heart

00:33:05.760 --> 00:33:07.000
and a bit of thought behind it.

00:33:07.080 --> 00:33:09.240
Sure. What I'd love to see today,
some innovation.

00:33:09.320 --> 00:33:11.960
Something new, something different,
something cool. Right.

00:33:12.040 --> 00:33:13.960
Shall we have a look at the apps?

00:33:14.040 --> 00:33:17.200
Let's start off with the
Delhi Rickshaw Club.

00:33:17.280 --> 00:33:19.120
I mean, it's a bit beige, isn't it?

00:33:19.200 --> 00:33:21.120
And I love curry,

00:33:21.200 --> 00:33:22.480
but that's not really
drawing me in.

00:33:22.560 --> 00:33:23.720
The name's great, though.

00:33:23.800 --> 00:33:24.920
"Delhi Rickshaw Club" ”

00:33:25.000 --> 00:33:26.280
totally makes me want to eat it.

00:33:26.360 --> 00:33:28.160
Enticing. Steve, appetising or not?

00:33:28.240 --> 00:33:29.960
The pictures
don't do it justice.

00:33:30.040 --> 00:33:31.160
Reading it, when they said

00:33:31.240 --> 00:33:33.200
the recipes are
down the generations

00:33:33.280 --> 00:33:34.800
of old Delhi culinary arts

00:33:34.880 --> 00:33:37.080
and kitchens, and
how they've passed

00:33:37.160 --> 00:33:38.440
that down, you're
sort of excited

00:33:38.520 --> 00:33:40.120
by actually, the
flavour of the food

00:33:40.200 --> 00:33:41.400
could be amazing.

00:33:41.480 --> 00:33:42.920
Mediterranean Munch.

00:33:43.000 --> 00:33:44.080
It's not much of a name, is it?

00:33:44.160 --> 00:33:45.720
But look at the picture. I mean,

00:33:45.800 --> 00:33:46.880
the picture's enticing.

00:33:46.960 --> 00:33:49.080
Lovely, fresh ingredients.

00:33:49.160 --> 00:33:49.880
It looks great.

00:33:49.960 --> 00:33:51.640
"Mediterranean Munch was started

00:33:51.720 --> 00:33:53.880
"from a desire to beat the afternoon
slump

00:33:53.960 --> 00:33:56.120
"with a high—protein
and delicious clean meal."

00:33:56.200 --> 00:33:58.520
It sounds like I've been sent
a diet from my trainer.

00:33:58.600 --> 00:34:00.240
I think they've gone into too much
detail,

00:34:00.320 --> 00:34:01.600
because it is a treat for lunch.

00:34:01.680 --> 00:34:03.760
I'm not worried about the calories
I'm going to eat,

00:34:03.840 --> 00:34:05.040
I just want some food at

00:34:05.120 --> 00:34:06.320
lunch, some really
good, tasty food.

00:34:06.400 --> 00:34:07.720
Tokyo Crush.

00:34:07.800 --> 00:34:08.800
Tommi, what do you
think? Yeah, I love it.

00:34:08.880 --> 00:34:10.600
I love the fresh ingredients out
there,

00:34:10.680 --> 00:34:12.560
and also just the way
they've talked about it.

00:34:12.640 --> 00:34:14.640
"Do you have a crush on Japanese
food? We got you."

00:34:14.720 --> 00:34:16.480
But no picture of the chicken bento
box.

00:34:16.560 --> 00:34:18.040
I mean, I'm
definitely not going to

00:34:18.120 --> 00:34:19.240
order that if I'm a customer.

00:34:19.320 --> 00:34:20.680
That's essential, Will, right?

00:34:20.760 --> 00:34:22.320
Yeah, I mean, it
helps menu conversion

00:34:22.400 --> 00:34:24.360
hugely when you can see
what you're going to get.

00:34:24.440 --> 00:34:25.560
And these pictures are great,

00:34:25.640 --> 00:34:26.520
so I don't know why

00:34:26.600 --> 00:34:28.560
they're just not putting one
in here.

00:34:31.440 --> 00:34:32.800
1pm.

00:34:32.880 --> 00:34:34.560
As the restaurants open for

00:34:34.640 --> 00:34:36.400
their hour—long lunch service,

00:34:36.480 --> 00:34:38.560
hungry office workers nearby are

00:34:38.680 --> 00:34:40.400
starting to place their orders.

00:34:40.480 --> 00:34:42.280
How far are we off that
sweet potato?

00:34:42.360 --> 00:34:44.560
You need to try it,
because it's your curry.

00:34:44.640 --> 00:34:46.040
More than just curry, guys.

00:34:46.120 --> 00:34:47.640
Oh, my God! It's
happened, it's happened!

00:34:47.720 --> 00:34:50.480
Oh, we got an
order. We've got four

00:34:50.600 --> 00:34:52.920
chickens, four coconuts, please.

00:34:54.120 --> 00:34:55.560
Yes! Right, OK.

00:34:55.640 --> 00:34:58.360
We have got four grilled chicken

00:34:58.440 --> 00:35:00.840
and four halloumi
and four salad.

00:35:03.840 --> 00:35:05.160
We've got an order!

00:35:05.240 --> 00:35:06.400
All right, guys. Accept.

00:35:06.480 --> 00:35:08.160
Right, all the rice is done.

00:35:08.240 --> 00:35:09.920
We just need four chicken,

00:35:10.000 --> 00:35:11.360
and then this order is done.

00:35:11.440 --> 00:35:13.760
I just want to taste it one
last time.

00:35:14.160 --> 00:35:15.560
Nice?

00:35:15.640 --> 00:35:17.480
Ah! It's really nice today.
Yeah, it's really nice.

00:35:17.560 --> 00:35:18.720
Hello! Hello.

00:35:18.720 --> 00:35:18.800
to feel the pressure.

00:35:20.800 --> 00:35:22.840
These are overcooking.

00:35:22.920 --> 00:35:23.920
What's going on?

00:35:24.040 --> 00:35:25.920
OK, Matthew, in a minute,
I'm going to need you to take out

00:35:26.000 --> 00:35:27.640
some of the bad ones of these.

00:35:27.720 --> 00:35:28.840
The bad ones? Yeah.

00:35:28.920 --> 00:35:30.920
Not being in the
kitchen for service

00:35:31.000 --> 00:35:32.680
was quite hard for me, really.

00:35:32.760 --> 00:35:35.000
Yeah, I just wanted to jump
in and help out a lot,

00:35:35.080 --> 00:35:37.840
and standing around
was tough for me, yeah.

00:35:37.920 --> 00:35:39.080
Ah, for *** sake.

00:35:39.160 --> 00:35:41.240
I need to restart this halloumi.

00:35:41.320 --> 00:35:43.640
It got slightly burnt. My fault.

00:35:43.720 --> 00:35:45.840
That's all right, isn't it?
Is that not all right?

00:35:45.920 --> 00:35:47.560
Jamie, four halloumi.

00:35:47.640 --> 00:35:49.400
Thank you very much. Cheers.

00:35:49.480 --> 00:35:50.840
Thank you very much, buddy.

00:35:52.280 --> 00:35:55.200
So, we've got our four
katsu curries ready,

00:35:55.280 --> 00:35:57.120
gyozas ready.

00:35:57.200 --> 00:35:59.760
We need our...
VALENTINA: I'm doing the bento.

00:35:59.840 --> 00:36:01.920
Perfect.

00:36:02.000 --> 00:36:04.800
I feel like we could
be better organised.

00:36:04.880 --> 00:36:06.640
I am struggling.

00:36:06.720 --> 00:36:08.000
Yeah. We've got three...

00:36:08.080 --> 00:36:08.920
Guys!

00:36:09.320 --> 00:36:11.120
121.

00:36:11.280 --> 00:36:13.120
Valentina, keep going, please.

00:36:13.200 --> 00:36:14.400
I can't keep going, that's what

00:36:14.480 --> 00:36:15.840
you don't understand.

00:36:15.920 --> 00:36:17.600
So, you need two more tofu.

00:36:17.680 --> 00:36:19.840
I need you to put your station
somewhere else.

00:36:19.920 --> 00:36:21.520
I can't fit here. OK.

00:36:21.600 --> 00:36:23.280
So, we need two more tofu, please.

00:36:23.360 --> 00:36:24.680
Valentina, come on.

00:36:24.760 --> 00:36:26.400
We're all working
on tight spaces,

00:36:26.480 --> 00:36:27.800
but let's keep it calm, please.

00:36:27.880 --> 00:36:29.320
I got stressed

00:36:29.400 --> 00:36:32.640
because we didn't
have a system in place.

00:36:32.720 --> 00:36:34.680
Ah, ***Oh!

00:36:36.560 --> 00:36:38.360
So, we started with no system.

00:36:38.440 --> 00:36:39.680
Like, no—one knew

00:36:39.800 --> 00:36:40.880
who's doing what.

00:36:40.960 --> 00:36:42.280
It says order expected.

00:36:42.360 --> 00:36:43.720
Are we far off?

00:36:43.800 --> 00:36:45.520
Five more... Five more?

00:36:45.600 --> 00:36:46.480
Er, two more minutes.

00:36:46.560 --> 00:36:48.400
Two more, OK.
I can give you two more.

00:36:48.480 --> 00:36:50.600
One tofu box, please. And that's it?

00:36:50.680 --> 00:36:52.480
Yeah. And then she can go?

00:36:52.560 --> 00:36:55.280
Yes. Right. Here you go.

00:36:55.360 --> 00:36:56.760
Perfect.

00:36:56.840 --> 00:36:58.480
Done.

00:36:58.560 --> 00:36:59.640
We've got another order.

00:36:59.720 --> 00:37:00.760
Yeah, let me accept it.

00:37:00.840 --> 00:37:01.880
Thank you.

00:37:02.640 --> 00:37:04.720
As orders come
in thick and fast,

00:37:04.800 --> 00:37:06.320
riders race across the city,

00:37:06.440 --> 00:37:08.080
dropping off their
lunch deliveries...

00:37:08.160 --> 00:37:09.680
Thank you so much. Thank you.

00:37:09.760 --> 00:37:11.960
Four chicken makhani!

00:37:12.040 --> 00:37:14.040
...which, unbeknownst
to our teams,

00:37:14.120 --> 00:37:15.120
includes our own.

00:37:15.200 --> 00:37:16.400
That was beautiful.

00:37:16.480 --> 00:37:18.000
That was like ballet.

00:37:18.080 --> 00:37:20.080
Oh, man. He's got...
He's got everything.

00:37:20.160 --> 00:37:21.000
There we are.

00:37:21.080 --> 00:37:23.120
I'll be using the feedback from my
panel of experts

00:37:23.200 --> 00:37:26.160
to help me work out who's nailed
this challenge

00:37:26.240 --> 00:37:29.200
and whose food
has failed to deliver.

00:37:29.280 --> 00:37:31.400
Delhi Rickshaw Club.

00:37:31.480 --> 00:37:32.680
OK.

00:37:32.760 --> 00:37:34.400
It smells delicious.

00:37:34.480 --> 00:37:35.720
It does smell great.

00:37:35.800 --> 00:37:37.720
I mean, this looks about 50 times
better

00:37:37.800 --> 00:37:39.520
than what we saw in the photos.

00:37:39.600 --> 00:37:42.240
This is vibrant, the
colours are great.

00:37:42.320 --> 00:37:44.160
Steve, how was
the butter chicken?

00:37:44.240 --> 00:37:45.360
Very delicate. Mm—hm.

00:37:45.440 --> 00:37:46.920
Really good flavours to it,

00:37:47.000 --> 00:37:47.960
the right amount of spice.

00:37:48.040 --> 00:37:49.360
Because for
lunchtime, you might be

00:37:49.440 --> 00:37:50.640
looking for something light,

00:37:50.720 --> 00:37:52.080
but you want full of flavour.

00:37:52.160 --> 00:37:53.080
Yeah, I agree.

00:37:53.160 --> 00:37:54.920
The butter chicken is creamy,

00:37:55.000 --> 00:37:56.520
it's aromatic, it's delicious.

00:37:56.600 --> 00:37:57.920
I want to eat the whole pot.

00:37:58.000 --> 00:37:59.160
It feels healthy. It's a curry,

00:37:59.240 --> 00:38:00.480
but it feels light and healthy.

00:38:00.560 --> 00:38:02.440
Steve, what we saw initially on the
app

00:38:02.520 --> 00:38:04.560
is the opposite end of the spectrum
to what we've just seen.

00:38:04.640 --> 00:38:06.680
You'd look at that first and go,

00:38:06.760 --> 00:38:07.840
"Yeah, I'll go somewhere else.”

00:38:07.920 --> 00:38:09.960
Quite a major error.

00:38:11.440 --> 00:38:13.360
New order! Right, OK, cool.

00:38:13.440 --> 00:38:14.080
Let's have a look.

00:38:14.160 --> 00:38:16.040
Next up, the Green Team with

00:38:16.120 --> 00:38:17.640
their Mediterranean Munch.

00:38:17.720 --> 00:38:19.800
Two chicken, two halloumi,

00:38:19.880 --> 00:38:21.720
four salad it is. Four salads.

00:38:21.800 --> 00:38:23.360
Coming up now.

00:38:23.440 --> 00:38:24.920
Matthew, if there's
any you think

00:38:25.000 --> 00:38:26.080
need bulking out, let me know.

00:38:26.160 --> 00:38:27.720
It's fine, that looks really good.

00:38:27.800 --> 00:38:29.040
OK, that other order is

00:38:29.120 --> 00:38:30.160
seven minutes in.

00:38:31.840 --> 00:38:33.720
Right, Mediterranean Munch.

00:38:33.800 --> 00:38:35.240
Will, big no—no for

00:38:35.320 --> 00:38:37.000
sort of burying plastic?

00:38:37.080 --> 00:38:38.960
Oh, that doesn't look good.

00:38:39.040 --> 00:38:40.880
This sort of looks like there's

00:38:40.960 --> 00:38:42.000
a lot of stuff jumbled together.

00:38:42.080 --> 00:38:43.720
What about that? I mean, I was
expecting

00:38:43.800 --> 00:38:45.280
some really nice
grilled bread with

00:38:45.360 --> 00:38:47.000
a bit of herbs and
olive oil on top,

00:38:47.080 --> 00:38:48.960
and just got a kind of
dry old pitta.

00:38:53.280 --> 00:38:55.120
Tommi, what do you think?

00:38:55.200 --> 00:38:56.360
I'm not inspired.

00:38:56.440 --> 00:38:58.240
The vegetables are a
little bit undercooked.

00:38:58.320 --> 00:38:59.000
I think all of it

00:38:59.080 --> 00:39:00.440
is basically a little
bit under—seasoned.

00:39:00.520 --> 00:39:01.320
Steve?

00:39:01.400 --> 00:39:04.120
Overall, not blown away by it,
I'm afraid.

00:39:04.200 --> 00:39:06.560
Will, are you excited
by the Mediterranean diet?

00:39:06.640 --> 00:39:08.320
You know, the
pictures were great.

00:39:08.400 --> 00:39:10.120
I thought the food
was not great.

00:39:10.200 --> 00:39:11.440
I'm disappointed,

00:39:11.520 --> 00:39:13.280
because the pictures drew us in.

00:39:13.400 --> 00:39:15.240
I don't need to be lectured about
how much protein we're eating.

00:39:15.320 --> 00:39:16.360
I just want to eat lunch.

00:39:16.440 --> 00:39:18.160
I mean, you feel
like no—one really

00:39:18.240 --> 00:39:19.640
loves food in that kitchen.

00:39:19.720 --> 00:39:21.560
I mean, there was no love or taste,

00:39:21.640 --> 00:39:23.280
seasoning, dressing.

00:39:23.360 --> 00:39:26.520
It was all just really
underwhelming.

00:39:26.600 --> 00:39:27.960
Once I'm done this, I'll help

00:39:28.040 --> 00:39:29.440
you over there, Valentina.

00:39:31.360 --> 00:39:33.600
Just frying off the bottom of the
gyozas.

00:39:33.680 --> 00:39:36.360
We've got all four portions
ready to go. Perfect.

00:39:36.440 --> 00:39:37.840
Hello, how are you?

00:39:37.920 --> 00:39:39.040
Hello!

00:39:40.440 --> 00:39:43.560
There you are. Thank you. Amazing.
Woo!

00:39:44.240 --> 00:39:46.080
So, Tokyo Crush.

00:39:46.160 --> 00:39:48.120
Wow. This presentation looks great.

00:39:48.200 --> 00:39:50.120
That's the... That's the gyoza.

00:39:50.200 --> 00:39:51.840
Wow. Yeah. Tommi, what do you think?

00:39:51.920 --> 00:39:54.280
Looks good. It looks kind of crispy.

00:39:54.360 --> 00:39:55.320
The colour's good.

00:39:55.400 --> 00:39:56.200
There's lots of greenery.

00:39:56.280 --> 00:39:57.320
I love these little gyoza.

00:39:57.400 --> 00:39:58.440
I think they're delicious.

00:39:58.520 --> 00:39:59.960
Really nice, fiery ginger.

00:40:00.040 --> 00:40:00.920
Great dipping sauce.

00:40:01.000 --> 00:40:02.240
I love these gyoza.
I think they've

00:40:02.320 --> 00:40:04.000
seasoned them so well.

00:40:04.080 --> 00:40:05.080
The mushroom in there,

00:40:05.160 --> 00:40:06.160
there's plenty of filling.

00:40:06.240 --> 00:40:07.600
It just delivers for me.

00:40:07.680 --> 00:40:09.920
I will be taking some of these home

00:40:10.000 --> 00:40:12.240
just to put on our menu
at some point.

00:40:12.320 --> 00:40:13.080
Will?

00:40:13.160 --> 00:40:14.480
I think I liked it all.

00:40:14.560 --> 00:40:16.600
Gyoza, perfect.

00:40:16.680 --> 00:40:19.520
I thought the chicken was
really, really good.

00:40:19.600 --> 00:40:22.080
The tofu, I think,
is a little bit big.

00:40:22.160 --> 00:40:23.800
I mean, that's a massive chunk.

00:40:23.880 --> 00:40:24.720
Not that crispy.

00:40:24.800 --> 00:40:25.960
So I think that
could be delivered

00:40:26.040 --> 00:40:27.080
a bit better.

00:40:27.160 --> 00:40:28.440
Rice is a little
bit sticky. Yeah,

00:40:28.520 --> 00:40:30.520
the rice is kind of very hard.

00:40:30.600 --> 00:40:31.720
Mm—hm. They obviously know

00:40:31.840 --> 00:40:32.920
their food.

00:40:33.000 --> 00:40:35.360
I feel they just need to go back
and just really tighten up

00:40:35.440 --> 00:40:37.640
a few things there.

00:40:37.720 --> 00:40:39.640
Having tasted each of the team's
food,

00:40:39.720 --> 00:40:41.040
time to digest how we think

00:40:41.120 --> 00:40:42.360
they've all done.

00:40:42.440 --> 00:40:44.720
Let's be honest, that was a very
tough challenge overall.

00:40:44.800 --> 00:40:46.000
The food's got to be exciting

00:40:46.120 --> 00:40:47.000
and it's got to look great,

00:40:47.080 --> 00:40:48.080
it's got to taste great,

00:40:48.160 --> 00:40:50.480
and it's got to have a really great
brand appeal,

00:40:50.560 --> 00:40:52.000
and none of them had all of it.

00:40:52.080 --> 00:40:53.880
You take the food from Delhi,

00:40:53.960 --> 00:40:57.000
you take the picture
from Mediterranean Munch,

00:40:57.080 --> 00:41:00.760
and you take the script, the way
they've written it, for Tokyo Crush.

00:41:00.840 --> 00:41:03.080
If you can figure out a way
to combine it, then I think

00:41:03.160 --> 00:41:04.960
you have a winning formula.

00:41:07.000 --> 00:41:08.880
Thank you so much.
This is cold, and

00:41:08.960 --> 00:41:10.640
then I've got two bags of hot.

00:41:10.720 --> 00:41:11.840
Thanks so much.

00:41:11.920 --> 00:41:13.440
Lunchtime rush over...

00:41:13.520 --> 00:41:15.640
Last order, right?
Yeah, it's the last one.

00:41:15.720 --> 00:41:17.240
Thank you so much.

00:41:17.320 --> 00:41:20.800
...the teams' restaurants are no
longer open for delivery.

00:41:20.880 --> 00:41:22.720
OK, we're officially closed.
We did it!

00:41:22.760 --> 00:41:23.360
There was a whole
heap of pressure on me,

00:41:23.440 --> 00:41:25.200
because that's my food.

00:41:25.280 --> 00:41:27.160
Do you think we've done enough?

00:41:27.240 --> 00:41:28.360
It was all about flavour.

00:41:28.440 --> 00:41:30.200
It's all about
customer feedback.

00:41:30.280 --> 00:41:31.480
But if we lost the task,

00:41:31.560 --> 00:41:33.040
I would be gutted.

00:41:33.120 --> 00:41:34.280
Well done.

00:41:34.360 --> 00:41:35.480
Well done.

00:41:35.560 --> 00:41:36.800
I really think that we've done

00:41:36.880 --> 00:41:38.200
all we can with this challenge.

00:41:38.280 --> 00:41:41.960
Like, all three of us have put
so much effort into doing this,

00:41:42.040 --> 00:41:44.160
and I think Gordon will see that.

00:41:44.240 --> 00:41:46.720
I wouldn't change a single thing
about working with you two.

00:41:46.800 --> 00:41:48.040
I take full
responsibility as leader

00:41:48.120 --> 00:41:50.040
for anything that goes wrong.

00:41:50.120 --> 00:41:51.360
I feel we've done enough,

00:41:51.440 --> 00:41:52.480
though, individually to stay,

00:41:52.560 --> 00:41:53.840
and I think it would
be a massive,

00:41:53.920 --> 00:41:56.000
massive mistake on Gordon's part

00:41:56.080 --> 00:41:58.280
if he let us three go.

00:41:58.360 --> 00:42:00.600
Because I think all three of us

00:42:00.680 --> 00:42:01.960
could win this.

00:42:02.040 --> 00:42:04.360
Amazing feedback by
my panel of experts.

00:42:04.440 --> 00:42:06.440
Now, I'm going
to digest all that,

00:42:06.520 --> 00:42:07.280
sleep on it, and tomorrow

00:42:07.720 --> 00:42:10.720
I'm going to deliver the three
teams my verdict.

00:42:46.520 --> 00:42:48.760
Halfway — four weeks in.

00:42:48.840 --> 00:42:50.200
What a journey.

00:42:50.280 --> 00:42:52.360
This week was all about fast food.

00:42:52.440 --> 00:42:53.920
Your first challenge was to run

00:42:54.000 --> 00:42:56.560
an amazing diner.

00:42:56.840 --> 00:42:57.800
Let's be honest.

00:42:57.880 --> 00:43:00.360
Not the smoothest of
services, right? Yeah.

00:43:00.720 --> 00:43:02.440
But we learnt a lot, didn't we?

00:43:02.560 --> 00:43:03.640
ALL: Yeah.

00:43:03.720 --> 00:43:06.960
For your second challenge, I asked
you all to create

00:43:07.040 --> 00:43:10.960
your very own
delivery—only restaurants.

00:43:11.040 --> 00:43:13.800
Will Shu told you all he wanted

00:43:13.880 --> 00:43:15.920
to see emotion and passion.

00:43:16.000 --> 00:43:17.080
Remember that?

00:43:17.160 --> 00:43:17.840
Mm—hm.

00:43:18.240 --> 00:43:20.280
Shall we have a look at
your efforts?

00:43:20.360 --> 00:43:21.960
Right.

00:43:22.040 --> 00:43:25.720
Let's start with the Blue Team -

00:43:25.800 --> 00:43:29.000
Steph, Victoria and Valentina.

00:43:29.240 --> 00:43:30.360
Tokyo Crush.

00:43:30.440 --> 00:43:31.080
Yeah.

00:43:31.160 --> 00:43:33.280
"Do you have a crush on Japanese

00:43:33.360 --> 00:43:34.320
food? We've got you."

00:43:34.400 --> 00:43:35.440
Really impressive.

00:43:35.520 --> 00:43:36.600
It draws you in.

00:43:36.800 --> 00:43:39.400
It's modern, and like you said,

00:43:39.480 --> 00:43:40.440
"Give it a go."

00:43:41.600 --> 00:43:44.440
Panko chicken
bento box. No photo?

00:43:44.520 --> 00:43:45.400
Yes. Yeah.

00:43:45.480 --> 00:43:46.880
How do you expect to sell

00:43:46.960 --> 00:43:48.240
food online with no photo?

00:43:48.320 --> 00:43:49.760
I definitely gave direction.

00:43:49.840 --> 00:43:52.800
Valentina was in charge
of the photography.

00:43:52.880 --> 00:43:54.160
So what happened?

00:43:54.240 --> 00:43:56.720
Like, like... There
is no excuse.

00:43:56.800 --> 00:43:58.360
We should have had

00:43:58.440 --> 00:43:59.800
a picture that we didn't.

00:43:59.880 --> 00:44:00.760
Yeah.

00:44:00.840 --> 00:44:02.920
Right. Green Team —

00:44:03.000 --> 00:44:04.720
Jamie, Asher and Matthew.

00:44:04.800 --> 00:44:07.040
"Mediterranean Munch was started
from a desire to beat

00:44:07.120 --> 00:44:10.120
"the afternoon slump

00:44:10.200 --> 00:44:12.280
with a high protein and delicious clean meal.

00:44:12.680 --> 00:44:15.720
“Grilled chicken, 50g of protein."

00:44:15.800 --> 00:44:18.520
It all feels very fitness—led,

00:44:18.600 --> 00:44:19.800
as if we've had instructions

00:44:19.880 --> 00:44:22.400
from our instructor to eat

00:44:22.480 --> 00:44:23.720
70g of protein a day.

00:44:23.800 --> 00:44:24.720
Why?

00:44:24.800 --> 00:44:25.640
I disagree.

00:44:25.720 --> 00:44:27.600
You said that you wanted
something that was passion,

00:44:27.680 --> 00:44:29.400
that invoked what we did, and we

00:44:29.480 --> 00:44:31.080
wanted to go with a lean lunch,

00:44:31.160 --> 00:44:34.960
and I feel very comfortable
in that being our narrative.

00:44:35.040 --> 00:44:36.560
So your plan, Asher, was to go

00:44:36.640 --> 00:44:37.920
simple, right?

00:44:38.000 --> 00:44:40.320
It was to have
stuff that we could

00:44:40.400 --> 00:44:41.760
just bang out. Bang out?

00:44:41.840 --> 00:44:43.360
Just to get it... Yeah.

00:44:43.440 --> 00:44:46.040
That wasn't the essence
I got from Will Shu,

00:44:46.120 --> 00:44:47.240
"bang food out".

00:44:47.320 --> 00:44:48.600
Photographs.

00:44:48.920 --> 00:44:51.120
Who designed these?

00:44:51.200 --> 00:44:52.520
Myself and Jamie did the
photographs.

00:44:52.600 --> 00:44:54.000
We did the photographs.

00:44:54.080 --> 00:44:55.440
Beautiful.

00:44:55.520 --> 00:44:57.080
Well styled,

00:44:57.160 --> 00:44:59.000
lots of fresh ingredients,

00:44:59.200 --> 00:45:01.640
and it looks like a cover of a book.

00:45:01.720 --> 00:45:03.720
Very appetising.

00:45:03.800 --> 00:45:07.360
Red Team, Leah, Michelle
and Amit,

00:45:07.440 --> 00:45:09.800
the Delhi Rickshaw Club.

00:45:09.920 --> 00:45:12.760
Amit, you finally got your wish to
cook a curry.

00:45:13.480 --> 00:45:15.640
A bold choice for lunch.

00:45:15.720 --> 00:45:17.880
I just thought we collectively
made the right choice

00:45:17.960 --> 00:45:19.800
because it was lunch
and it was fresh,

00:45:19.880 --> 00:45:22.440
and I think we all played to our
strengths, so...

00:45:22.520 --> 00:45:24.280
We had to extract
from his brains.

00:45:24.360 --> 00:45:26.160
All the recipes were in his head.

00:45:26.240 --> 00:45:28.440
But Will was asking for passion
and emotion.

00:45:28.520 --> 00:45:30.440
Is that what you felt you gave?

00:45:30.520 --> 00:45:32.640
Absolutely. 100%.
100%. Right. 100%.

00:45:32.720 --> 00:45:33.600
Yes.

00:45:33.680 --> 00:45:36.240
Wow, what a mess.

00:45:36.320 --> 00:45:38.160
Who was responsible for these?

00:45:38.240 --> 00:45:39.880
Because that looks dull
as dishwater.

00:45:39.960 --> 00:45:41.440
We didn't want distractions.

00:45:41.520 --> 00:45:42.440
We were using the table.

00:45:42.520 --> 00:45:45.000
It was essentially meant
to be more zoomed in.

00:45:45.080 --> 00:45:46.720
The issue you've got here,
we've got no colour.

00:45:47.000 --> 00:45:49.400
Yeah. Even just a bunch
of coriander,

00:45:49.480 --> 00:45:51.400
something that would lighten
that up.

00:45:51.480 --> 00:45:52.720
It's just a beige mess.

00:45:55.320 --> 00:45:56.720
Right, the most important,

00:45:56.840 --> 00:45:58.600
the results.

00:45:58.680 --> 00:46:04.440
Now, I told you that this challenge
will be based on customer feedback.

00:46:04.520 --> 00:46:06.720
What I didn't tell you is I also

00:46:06.800 --> 00:46:10.520
ordered all of your
menus myself...

00:46:11.960 --> 00:46:16.360
...and to help me test your food,

00:46:16.440 --> 00:46:23.240
we had Wagamama's executive
chef, Steve Mangleshot.

00:46:24.520 --> 00:46:28.080
And the co—founder
of Wahaca, Thomas in a Miers.

00:46:28.160 --> 00:46:30.680
Oh, my God! Wow! Oh, my God!

00:46:30.760 --> 00:46:33.080
OK, that's a big deal.

00:46:33.160 --> 00:46:36.440
And Mr Will Shu himself
popped in for lunch.

00:46:36.520 --> 00:46:38.320
Oh, wow.

00:46:38.400 --> 00:46:40.960
The good news is, overall,

00:46:41.040 --> 00:46:43.400
they were impressed.

00:46:44.480 --> 00:46:47.960
But each team did make fundamental
errors.

00:46:49.240 --> 00:46:53.800
So, there was no clear winner
this week,

00:46:53.880 --> 00:46:58.200
but we all felt there was one
definite losing team.

00:46:59.480 --> 00:47:01.600
So this week's losing team
is...

00:47:04.240 --> 00:47:05.880
...the Green Team.

00:47:11.800 --> 00:47:13.760
Red and Blue,

00:47:13.840 --> 00:47:17.400
it was too close to call

00:47:17.480 --> 00:47:18.760
between you two.

00:47:19.520 --> 00:47:21.640
Amit, Leah and Michelle,

00:47:21.720 --> 00:47:22.720
Delhi Rickshaw Club.

00:47:22.800 --> 00:47:23.920
They loved that name.

00:47:24.000 --> 00:47:26.080
And whilst the pictures
were somewhat lacklustre

00:47:26.160 --> 00:47:27.840
when they got the food, Amit,

00:47:27.920 --> 00:47:31.320
they said the curries
were so good,

00:47:31.400 --> 00:47:34.000
they wanted to take it home with
them.

00:47:34.080 --> 00:47:36.160
Well done!

00:47:36.800 --> 00:47:39.080
Well done.

00:47:39.160 --> 00:47:40.720
Blue Team...

00:47:41.200 --> 00:47:43.320
...another great
name, Tokyo Crush.

00:47:43.400 --> 00:47:44.040
Thank you.

00:47:44.120 --> 00:47:46.080
Text was great. Drew you in.

00:47:46.160 --> 00:47:49.960
Missing images — a huge no—no.

00:47:50.080 --> 00:47:53.120
But, Steph, your gyozas
were a knockout.

00:47:53.200 --> 00:47:56.520
In fact, the Japanese restaurant
chain said

00:47:56.600 --> 00:47:59.080
he'd put them on his menu tomorrow.

00:47:59.200 --> 00:48:01.240
Wow!

00:48:01.320 --> 00:48:03.080
Well done, Steph!

00:48:03.160 --> 00:48:04.960
Well done. Well done.

00:48:05.080 --> 00:48:07.320
Asher... Yeah. Matthew and Jamie,

00:48:07.400 --> 00:48:08.920
Mediterranean Munch,

00:48:09.000 --> 00:48:10.440
shocking name.

00:48:10.720 --> 00:48:13.600
Your photos were amazing,

00:48:13.680 --> 00:48:18.360
but it didn't taste anywhere
near as good as it looked.

00:48:18.440 --> 00:48:20.960
And that's the massive problem.

00:48:21.080 --> 00:48:23.360
So, Matthew, Jamie and Asher,

00:48:23.440 --> 00:48:26.160
at least one of
you will be leaving today,

00:48:26.240 --> 00:48:28.800
and before I decide who that is,

00:48:28.880 --> 00:48:32.080
I'd like to give you all a chance
to tell me why you shouldn't.

00:48:32.160 --> 00:48:33.200
Understood?

00:48:33.280 --> 00:48:34.600
Understood. Yes.

00:48:35.320 --> 00:48:37.120
I'll see you in the restaurant.

00:48:38.160 --> 00:48:40.840
I've been in the grilling twice
already.

00:48:40.920 --> 00:48:43.680
This is my third time in four weeks,

00:48:43.760 --> 00:48:46.760
but I wouldn't have changed working
with those boys at all,

00:48:46.840 --> 00:48:49.080
and I wouldn't have changed
what we served.

00:48:49.160 --> 00:48:50.320
I just feel...

00:48:52.040 --> 00:48:53.440
...gutted.

00:48:53.520 --> 00:48:55.200
It's a tough day.

00:48:55.280 --> 00:48:56.760
I'm not surprised
by the comments,

00:48:56.840 --> 00:48:58.440
but, no, very disappointed.

00:48:58.520 --> 00:49:00.400
Being in the grilling again,
I feel ***

00:49:00.480 --> 00:49:02.040
It knocks your confidence down.

00:49:02.120 --> 00:49:04.520
I've just got to let Gordon know
why I'm here, really,

00:49:04.600 --> 00:49:06.320
why he needs to invest in me

00:49:06.400 --> 00:49:07.560
and to keep me in.

00:49:09.600 --> 00:49:11.440
Asher, sit down, please.

00:49:11.520 --> 00:49:12.600
Thank you.

00:49:13.880 --> 00:49:15.040
Good afternoon, Gordon.

00:49:15.120 --> 00:49:16.320
Sit down, please, Matthew.

00:49:18.280 --> 00:49:21.160
Jamie, take a seat. Thank you.

00:49:23.680 --> 00:49:25.840
Take me from the top.

00:49:25.920 --> 00:49:27.960
How do we end up in this mess
with an app

00:49:28.040 --> 00:49:29.800
that looked incredibly delicious

00:49:29.880 --> 00:49:33.480
and then it falls flat on the most
important part — the flavour?

00:49:33.560 --> 00:49:35.040
Why? Yeah.

00:49:35.120 --> 00:49:37.760
Obviously, I presented them dishes
for the photographs,

00:49:37.840 --> 00:49:40.160
and I feel like if I was in
the forefront of the kitchen,

00:49:40.240 --> 00:49:42.600
they would have tasted as good as
the pictures, definitely.

00:49:42.680 --> 00:49:44.960
You had nothing to do with the food.
Why?

00:49:45.080 --> 00:49:47.200
Because I wanted to take myself
away a little bit

00:49:47.280 --> 00:49:48.960
to show that I was good at other
things

00:49:49.040 --> 00:49:50.800
rather than just in the kitchen
as well.

00:49:50.880 --> 00:49:53.120
The way we worked around it,
where we've decided

00:49:53.200 --> 00:49:54.320
to take different roles,

00:49:54.400 --> 00:49:56.600
that was a bad decision, doing that,
like, really, and...

00:49:56.680 --> 00:49:57.760
Stop right there.

00:49:57.840 --> 00:50:00.840
Sorry. I understand why
you wanted to shine.

00:50:00.920 --> 00:50:02.200
I get that.

00:50:02.280 --> 00:50:05.880
But then you stood by
and watched that food go out -

00:50:05.960 --> 00:50:08.280
under—seasoned, overcooked.

00:50:08.360 --> 00:50:09.640
I thought that they had it

00:50:09.720 --> 00:50:12.040
and they wanted to prove
themselves as well.

00:50:12.120 --> 00:50:16.680
I know now that I need to be there
at the end of the process

00:50:16.760 --> 00:50:18.440
to make sure that everything's
all right,

00:50:18.520 --> 00:50:20.120
that this won't happen again.

00:50:21.560 --> 00:50:23.600
So let's just go back
to the beginning.

00:50:23.680 --> 00:50:26.960
I have nothing against a healthy,
inspired lunch.

00:50:27.040 --> 00:50:29.320
Healthy food can do really well
on those apps.

00:50:29.400 --> 00:50:31.680
OK? But what you need to put out

00:50:31.760 --> 00:50:34.600
is a delicious, healthy lunch.

00:50:34.680 --> 00:50:38.400
I feel that the food we made
was delicious.

00:50:38.480 --> 00:50:40.360
The pitta bread was hard.

00:50:40.440 --> 00:50:42.240
The halloumi cheese was grilled
so much

00:50:42.320 --> 00:50:44.680
that it was curling like my
grandad's toes.

00:50:44.760 --> 00:50:46.240
The chicken was dry.

00:50:46.320 --> 00:50:47.760
Yeah. Dry.

00:50:47.840 --> 00:50:50.280
And you're saying to me now
it was delicious?

00:50:50.360 --> 00:50:52.120
Your palates are all ***

00:50:52.200 --> 00:50:55.600
I do not eat that food often,
I'm not...

00:50:55.680 --> 00:50:57.480
It's not something that's my forte.

00:50:57.720 --> 00:50:59.920
I hadn't cooked on those ovens
before,

00:51:00.080 --> 00:51:02.320
so I was, you know, trying
to get out of my comfort zone.

00:51:02.400 --> 00:51:04.960
But I take responsibility for that.

00:51:06.560 --> 00:51:09.520
Customer experience, you know
better than anybody,

00:51:09.600 --> 00:51:11.240
is so important. Yeah.

00:51:11.320 --> 00:51:12.760
I've built a career on it.

00:51:12.840 --> 00:51:15.360
How that food turns up

00:51:15.440 --> 00:51:18.040
needs to mirror what it's like sat
in a restaurant.

00:51:18.120 --> 00:51:19.480
Yes.

00:51:19.560 --> 00:51:22.560
We had pots hidden in the couscous.

00:51:22.640 --> 00:51:27.120
We were scraping off couscous
and coming across plastic pots.

00:51:27.200 --> 00:51:28.920
Why weren't you serving

00:51:29.000 --> 00:51:30.040
those condiments separate?

00:51:30.120 --> 00:51:32.480
In hind... Who was doing all that
packaging?

00:51:32.560 --> 00:51:33.680
We... I was doing it.

00:51:33.760 --> 00:51:35.480
We, who's we? Myself and Jamie.

00:51:35.560 --> 00:51:36.680
So I was packaging the food
in there,

00:51:36.760 --> 00:51:38.200
and then Jamie was putting
the lids on

00:51:38.280 --> 00:51:39.560
and making sure it all went out.

00:51:39.640 --> 00:51:41.680
Who was tasting that food
before it went in the box?

00:51:41.760 --> 00:51:44.480
Well, that was something
that was clearly missed

00:51:44.560 --> 00:51:46.480
by all of us. We put...
The most important thing!

00:51:46.560 --> 00:51:47.800
Exactly.

00:51:47.880 --> 00:51:50.480
You know the essence of customer
service. Yes.

00:51:50.560 --> 00:51:52.760
You understand quality control.

00:51:52.840 --> 00:51:55.360
You had a chef in there
and then you had a leader.

00:51:55.440 --> 00:51:57.760
None of you played
to your strengths.

00:51:59.120 --> 00:52:01.120
Will Shu said,
"Cook with emotion.

00:52:01.200 --> 00:52:02.120
Give us your passion."

00:52:02.200 --> 00:52:04.640
Was that your most passionate lunch?

00:52:04.720 --> 00:52:07.920
I'm so passionate
about what I do,

00:52:08.000 --> 00:52:10.320
like, so I take everything 100%.

00:52:10.400 --> 00:52:13.440
I know that I should have stepped
up more and I will do.

00:52:13.520 --> 00:52:16.240
Like, I'm not going to let myself
get to this position again.

00:52:16.320 --> 00:52:18.480
Although we didn't win,
something that I have loved

00:52:18.560 --> 00:52:20.400
is getting myself
out of my comfort zone

00:52:20.480 --> 00:52:22.560
and trying to excel in an area
of the industry

00:52:22.640 --> 00:52:24.720
that I have very little
knowledge of.

00:52:24.800 --> 00:52:28.600
This process is not sending you on a
two—week package holiday to India

00:52:28.680 --> 00:52:29.560
to find yourself.

00:52:29.640 --> 00:52:30.680
It's a competition!

00:52:30.760 --> 00:52:32.120
I get that. Get that in there.

00:52:32.200 --> 00:52:34.240
I get that and I am committed
to this competition.

00:52:34.320 --> 00:52:36.840
To see how you are in business!

00:52:36.920 --> 00:52:39.240
The criticism of not
being passionate about it,

00:52:39.320 --> 00:52:40.440
I disagree with.

00:52:40.520 --> 00:52:42.920
My aim as being a
leader in that group

00:52:43.000 --> 00:52:45.560
was to get the best out of the boys
that I had with me.

00:52:45.640 --> 00:52:47.880
I felt like I got the best
out of them.

00:52:47.960 --> 00:52:50.720
Asher, I relish criticism.

00:52:50.800 --> 00:52:52.520
I don't want arse—kissing

00:52:52.600 --> 00:52:53.960
*** compliments.

00:52:54.040 --> 00:52:55.640
I just want the negatives.

00:52:55.720 --> 00:52:57.520
That's what makes me better.

00:52:57.600 --> 00:52:59.840
And I'm struggling to sort
of understand

00:52:59.920 --> 00:53:01.280
why you can't take criticism...

00:53:01.360 --> 00:53:03.120
Because I don't want it against my
team...

00:53:03.200 --> 00:53:05.120
You're not listening to me, though.

00:53:05.200 --> 00:53:07.040
Why are you so defensive?

00:53:07.120 --> 00:53:09.320
I'm... Because I've been here twice.

00:53:09.400 --> 00:53:11.480
I tried to show improvement.

00:53:11.560 --> 00:53:13.400
I don't want those two to leave.

00:53:13.480 --> 00:53:14.640
I don't.

00:53:14.720 --> 00:53:16.960
I take full responsibility for it.

00:53:17.040 --> 00:53:19.000
This is not a reflection

00:53:19.080 --> 00:53:20.720
on why I came here,

00:53:20.800 --> 00:53:22.720
and the reason I'm defensive is

00:53:22.800 --> 00:53:24.120
because I really back them.

00:53:24.200 --> 00:53:25.520
You're not here as a martyr.

00:53:25.600 --> 00:53:26.720
You're here as a competitor.

00:53:26.800 --> 00:53:28.360
Who dropped the ball in that team?

00:53:28.440 --> 00:53:31.680
With regarding going down, like,
a healthy style, probably Asher.

00:53:31.760 --> 00:53:33.680
And then I'd probably say me
as well

00:53:33.760 --> 00:53:36.160
for not putting me in the kitchen
fully.

00:53:36.240 --> 00:53:37.840
I don't blame those boys
for anything.

00:53:37.920 --> 00:53:39.680
I take full responsibility
for what happened

00:53:39.760 --> 00:53:40.840
as I was the leader.

00:53:41.120 --> 00:53:43.080
Asher was the leader,
he wanted to take that.

00:53:43.160 --> 00:53:45.560
He'd not led in a challenge before.

00:53:45.640 --> 00:53:47.280
We went too far off—piste.

00:53:47.360 --> 00:53:49.000
There's lots of things I would
have done differently.

00:53:49.080 --> 00:53:50.760
Whoever's leading, it doesn't
matter,

00:53:50.840 --> 00:53:52.680
the other two need to step up
equally.

00:53:52.760 --> 00:53:55.080
Yes. And I felt that all
three of you... We failed.

00:53:55.160 --> 00:53:57.120
We all failed. Yeah.
Just danced around.

00:53:57.200 --> 00:54:00.320
Yeah, it was an embarrassing week.

00:54:00.400 --> 00:54:01.400
Thank you, Jamie.

00:54:01.480 --> 00:54:03.280
Thanks, Gordon.

00:54:03.360 --> 00:54:04.520
Thank you for your time.

00:54:04.600 --> 00:54:06.320
Thank you, Matthew.

00:54:10.800 --> 00:54:12.160
Here come the boys.

00:54:23.360 --> 00:54:24.400
OK.

00:54:26.520 --> 00:54:28.320
You three, thank you

00:54:28.400 --> 00:54:30.720
for being so honest and open.

00:54:30.800 --> 00:54:32.640
Asher, Jamie and Matthew,

00:54:32.720 --> 00:54:35.520
the thing that I can't stomach
here

00:54:35.600 --> 00:54:38.080
is that if your food had tasted

00:54:38.160 --> 00:54:39.560
as good as it looked,

00:54:39.640 --> 00:54:42.040
you wouldn't be in this position
right now.

00:54:42.120 --> 00:54:43.240
One person made

00:54:43.320 --> 00:54:44.880
too many mistakes

00:54:44.960 --> 00:54:46.320
to ignore.

00:54:46.400 --> 00:54:47.680
Jamie,

00:54:47.760 --> 00:54:49.960
from a chef's point
of view... Hm—mm.

00:54:50.040 --> 00:54:51.920
...you let that food leave
that kitchen,

00:54:52.000 --> 00:54:53.840
and it was below standards.

00:54:54.520 --> 00:54:56.000
As a chef, that's criminal.

00:54:57.120 --> 00:54:58.680
Matthew,

00:54:58.760 --> 00:55:00.880
for someone that prides

00:55:00.960 --> 00:55:02.840
himself on customer
experience...

00:55:03.320 --> 00:55:05.480
...well, it was non—existent
on this challenge,

00:55:05.560 --> 00:55:07.840
but the person I will not be

00:55:07.920 --> 00:55:09.560
investing in...

00:55:10.160 --> 00:55:11.720
...is Asher.

00:55:12.280 --> 00:55:14.040
Young man,

00:55:14.120 --> 00:55:15.680
I love your passion

00:55:15.760 --> 00:55:16.680
and I love your drive.

00:55:16.760 --> 00:55:18.880
I love the determination.

00:55:18.960 --> 00:55:21.320
But you've got to learn
from your mistakes.

00:55:21.400 --> 00:55:22.240
Will do.

00:55:22.320 --> 00:55:24.440
And I just want to thank
you for this experience.

00:55:24.640 --> 00:55:26.320
Thank you, Gordon.
Thank you.

00:55:26.400 --> 00:55:27.520
Thank you.

00:55:31.600 --> 00:55:33.840
I don't think Jamie and Matthew
really understood

00:55:33.920 --> 00:55:35.720
how close they were to going
tonight,

00:55:35.800 --> 00:55:38.080
but, for me,
Ashley was so tunnel vision,

00:55:38.160 --> 00:55:41.160
he couldn't see all the mistakes
he was making around him.

00:55:41.240 --> 00:55:42.640
He was obviously a very smart,

00:55:42.720 --> 00:55:43.920
driven kid,

00:55:44.000 --> 00:55:46.640
but this week, he was way
out of his depth.

00:55:47.840 --> 00:55:49.080
because he's such a top lad.

00:55:49.160 --> 00:55:50.680
You know, Gordon said it at the end,

00:55:50.760 --> 00:55:52.880
like, you know, you know,
his passion is there as well,

00:55:52.960 --> 00:55:54.080
and to keep going,

00:55:54.160 --> 00:55:57.200
he strongly believes in himself
and other people as well.

00:55:57.280 --> 00:55:58.480
I'm devastated to see Asher go.

00:55:58.480 --> 00:55:59.240
I know I've got more in me

00:55:59.320 --> 00:56:00.800
and that has lit a spark in me.

00:56:00.880 --> 00:56:03.360
There's a fire in my belly
that I didn't even know was there,

00:56:03.440 --> 00:56:04.480
that Gordon has lit and I cannot

00:56:04.560 --> 00:56:07.360
wait to push
forward for success.

00:56:08.240 --> 00:56:09.480
Hello!

00:56:09.560 --> 00:56:10.840
Next time...

00:56:10.920 --> 00:56:12.840
It's like all my phobias
all in one.

00:56:12.920 --> 00:56:14.440
...the contenders have to dig deep...

00:56:14.520 --> 00:56:16.320
Are you sure we can fit
through that hole?

00:56:16.400 --> 00:56:18.600
...as they head down to the farm...

00:56:18.680 --> 00:56:20.000
Have you got potatoes?

00:56:20.080 --> 00:56:22.480
...to create a healthy kids' product
range.

00:56:22.560 --> 00:56:23.680
Oh, my gosh.

00:56:23.760 --> 00:56:25.720
OK, well, now we know
that that doesn't work.

00:56:25.800 --> 00:56:27.880
So much chocolate.

00:56:27.960 --> 00:56:28.800
Don't get upset,

00:56:28.880 --> 00:56:30.840
you don't need to get upset.

00:56:30.920 --> 00:56:33.160
You are ALL at fault in
this challenge.

00:56:33.240 --> 00:56:34.920
Stick to your convictions!