Owner Gets Into A Heated Argument With Gordon In Semi-Finals

Tonight, four incredible restaurants will battle it out to replace my best restaurant competition file and it's the mother of all battles with the winners of the British North African and French qualifiers facing sudden death elimination. I will test them to the breaking point. the table is just commenting on the cereal complainers the two surviving restaurants will face an avalanche of difficult challenges this space now becomes their restaurants that will advance to the

finals

last week Bristol's Connery Wizards Casimir triumphs in the first

semi

-final well done You can smoke now Paul Restaurants will compete in the second

semi

-final for a chance to face Casimir in the grand final competing for that spot.

The best of British Sheffield. Bradford's Historic Indian Winners. They brush my Beth. North African. A zoo of. London and eventual marginal heat wind winner Egan Fields of Lincolnshire first. I want to know if they have corrected the problems I identified at the beginning of the competition. You must search and do a service that helps me discover. I sent a team of secret diners, but there's a big surprise in store for these restaurants. I'm going to eliminate two of them right now. It is an elimination due to sudden death. Which two restaurants will survive first to face possible elimination?

Our French winners, head chef and

owner

of Wynjym Fields, Colin is. Aiming for the ultimate dining experience, he has created a luxurious dining room and serves exquisite food, but I thought Colin was trying too hard by overloading his diners with too many appetizers and too many waiters. 1 2 3 4 5 6 7 8 9 10 11 let's move more Come on guys, just check there's no one here, no, with your place in the final on the line. I have since sent another secret restaurant, Rob Allison, a food expert with a critical eye, and sent all my semi-finalists their own copy. of the footage so they know why I'm judging them.

This is our second appetizer, sometimes these little details are too much and I have ordered my food. I want my scenes long. I've told Colin countless times. Less is. more and here we go again thank you perfect thank you this looks delicious but it's not mine really perfectly cooked long steam I mean the mixture just the beginning I mean disaster I mean it happens probably 1% of the time and it's fine yeah , it's just not good enough next to facing covert scrutiny our Indian prasad winners from Bradford, mum Calcio and her daughter Norma, now produce some of the best food I've ever eaten and it's all vegetarian, that's delicious, a mouthful That's why I feel like I'm back in Mumbai.

Now I can't let that go to waste. I have to eat a little more. I'm sorry. Jesus, Bobby's son, runs to the front of the house with charm and wolves. Cheryl Farmer is a food expert with 20 years of experience. I hope she loves this. place as much as I did, but when she entered undercover, Bobby was nowhere to be seen, instead another member of the staff was running in front of the house. It would be nice to be offered a drink by the fire, wouldn't it? Isn't it that no one asks about the secret restaurant? drinks and just leave them alone.

I mean, this doesn't even seem like the same restaurant. The kitchen is soundproofed. It's nice to have some sort of background chat, but it's just people bringing out the pandas. You can hear the kitchen porter. from the sound of things hitting these pans cleaning this looks like completely different restaurants other dishes were very well seasoned my secret diners love the food thank god because they are not enjoying the service the bullies are absolutely going to crucify me it's about getting it right every time, the contrast of that footage compared to why I received it last time is night and day.

Next up in front of my video evidence is a London zoo in the heat of North Africa, head chef Chris produces wonderful, authentic Algerian food, delicious, thank you, but my coach. The trip exposed some weaknesses of the twice-done front of house. I sent an undercover reviewer, Simon Davis, to see if Chris addressed his public-facing problems and is still sending out perfectly cooked food. That's the chicken man, very disappointing. We have chicken slightly overcooked from dry, simple, lovely and delicious, but they have to be consistent. Finally, it's Sheffield's landmark run by four ambitious young people. This restaurant is reinventing classic British food, but they made mistakes when my last secret restaurant visited.

No, so why should I use it to progress in this competition? I need to know that the milestone team is learning from their mistakes. Cumin seeds. They start with our little homemade treat that has cumin, a flatbread and the next one in its place for this service with lemon pith. puree what is a nice and abundant place it is a delicate fish and needs help acid certainly but maybe not a lemon stone a little bitter my only problem with the milestone is its lack of experience they can improve I have a month seven the four portions They're waiting with bated breath for a phone call from me, they know two of them are about to drop out of the competition, so it's possible it's all in this phone call.

Baylor as a restaurant. I'll help you. Hello, oh, hello, Monsieur, hello Simon, hello, well, how are you? I'm fine, I'm a little stressed, but hey, I have to delete two tables. Zhu will not go further in the competition, that is not a problem. Thank you very much, sorry, don't worry, okay, thank you, merci beaucoup. Monsieur Java, the answer stops here, it really is. Disappointing not to win I'm devastated I wanted to win this competition with my soul I'm taking a break It won't be easier Simon I'm doing great but you guys will have to keep working Congratulations Regards Yes, just stop at our tone. done, take care, thank you, the common points are words, how much it means to me personally, it is the most important thing I have done in my career, it is the second semi-final of my national restaurant competition, since you are eliminated and the victory of the British Heat is the milestone.

They have survived my sudden death elimination. They will now compete for a place in the final against my best Indian Prasad or my best French restaurant. Winningham Fields. What's that Kullen like? Yes, it is Hi Bob it's Gordon Hi Gordon Bobby Yes, yes, from this position of competition like me. got support from the diner to get paid daily yeah Windham feels like he's leaving the competition okay what's cool bye I'll get it cause I know we're so much better than that so that's consistency since you know you need it . I know you know, keep going all the time because you move on to the next page, Bobby, I'll never let you down again.

Congratulations, thank you, thank you very much, you need to focus now and he has been given a lifeline and the restaurants. All in all he is too good to leave his competition in fantastic restaurants they were both desperate for a place in the final now I have a great opportunity for them. I'm about to pay a surprise visit to my two remaining semi-finalists to help them out. I decide who should go to the final. I've enlisted two trusted lieutenants to get a second opinion on the strengths and weaknesses of their amazing restaurants. Michigan's star chef Angela Hartnett needs no introduction.

A covert diner. Simon Davis. A leading restaurant critic. Confirmed carnivore, it's time to surprise Prashant in Bradford, the rest of the doctors, but they have the biggest hearts. I know they will fight tooth and nail for a place in the final and after disappointing my secret restaurant they will have to find what I like. the rebleeding of these guys and they say is, I mean, nothing less than perfect, today prasad will have to do everything possible to impress us, but they have no idea that we are about to walk through the door when I cough and panic .

I know I just found my first mistake, that damn door, lots of super fast steps, thank you, I'm very, very privileged to see you, actually, any drinks for you, my girl is not fixing. I'll have a fflewddur, okay, thanks. thank you, nice and warm reception, yes I know Prasad will try to impress me today but all clients need the same treatment so I have another ace up my sleeve. Angela's mother, Giuliana, is also here, she is also a fantastic cook and will be We probably faced an extra secret pair of eyes and ears by the time I stayed 90 minutes, so thank you very much, we are hungry and want to try the as much of this food as possible, so we will bombard the kitchen. with orders, I would like to go for the masala dosa para para para God Pikachu E and then maybe also suppori, then surely the special corn roll too please, anything else you recommend.

Sorry, Jason, let's stay, sir. I was in Delhi, yes, give me a masala dosa and make it perfect. You can complete it with the guys from Delhi. Listen, yeah, I don't want any mistakes. This is a big order. Manal focuses on my table, but will she pay as much attention to the fishermen's mother? a great restaurant every diner is a VIP lumberjack now you don't need to panic you don't need to deliver we're on fire this is Prashant this is what we do right means very, very focused media shouts are fine as long as it produces results I need 40 years I don't need any antique now adorned another clue for you Simon, the contented Sutherlands on our table speaks volumes, it's fantastic and I can have our Duvall plate after plate delivered with charm Angela, that Shih Tzu Chi Thien chatter without Carry on, every one of them surpassed the mark, it wasn't that surprising, it just looks like an authentic brand and smells amazing like a feast and it's an absolute selection of options, amun-ra, absolutely not, this exceptional vegetarian cuisine, mom Meena, oh my god, "A who loves food, who lacks meat, not me.

It's time to give Prasad a collective evaluation, so I was a little nervous Come today to be totally honest. Anjali. I went some. I know. Phenomenal food. Absolutely phenomenal. I was impressed. I thought you're so good masala dosa Oh, as good as the one I had in Delhi, yes, it's brilliant, yes, sleeper, Simon, the things you make, you know, beggars think cauliflower kofta is just a revelation, yes, and today's food is impeccable, excellent, charming and warm service, but... We have been observing everything, that is, every table and there is another surprise because we have here an extraordinary lady, Mrs.

Hartman and her. mom, what do you honestly think of the moment in our fabulous meal? I love those balls with potatoes and dog. Everything is perfect and Bobby, the service is good. Oh, today was about redemption and you guys certainly redeemed yourself and everything. this experience will help them I decide who goes through to the final thank you for a delicious delicious lunch you do something without a door please alarm thank you thank you you know three food industry heavyweights show up at the attached laundry in the middle of Bradford looking for faults they have been demanding to be difficult and we could find fault no we are back on track but back there but I think we are going to win my other semi-finalist is the milestone okay Sheffield how will they manage with the three of us coming to a surprise dinner ?

Oh boys who don't give up on anything, read their own pigs make their own bread, churn our own butter and are really pushing abounding beyond belief, so I think our chests hold the watercress to the end since I I met the youngsters for the first time and they impressed me with a mix of classic and grateful British dishes. It's about having your boss or yoga chefs produce their own, but we also have a cooking school and an outside catering company in addition to the restaurant, and I can't help it. but I feel like you guys are trying too hard, yeah, with so many fingers in so many pies, sometimes you haven't reached perfection, how are you guys?

Do you expect to see us? Did you know it's sauna time? I'm with two very influential guests and us. We'll be looking at everything several for three there's a table that just arrived my cereal whiners go everywhere on this board you know my wall the adrenaline is pumping he's the main man Easley so whose person is he infesting I know we focus on me and my I guess, but how will they treat Angelus's sister, Anne, who is eating across the dining room, working, Joey, not your average giant Soylent leaf radish snow, yeah, push the boat out, yeah, big time, I just hope it tastes as good?

Sounds good, she's a nicer seasonal H, but Simon and sous-chef James have made their mark by breaking all the rules with seven local ingredients with a quirky twist for our starters. We have ordered black pudding with bacon, pepper mackerel with horseradish snow and it is a consommé of matter with a pot full of tapanade for soil and pea shoes very difficult to read the soup browse things like this they threw ice at the hut le We'll remove the head. It's just a trick, isn't it? No, I have done it, I have to say howYou know, what's up, definitely, how much is Tappan, can you put it on a plate like that?

I mean, I know it's the land, but damn, Jay, my land blesses more and this is all you need to know. Less is more. They're enthusiastic as mustard, I mean, really enthusiastic, but overly ambitious, but they're good at the moment you start trying to become Europe too smart for intense scrutiny, you're not going to like the effect that it means because then, For our main dishes we have more conventional ones. salmon wrapped in a herb crust, vegetarian cannelloni and beef bavette. I mean, they are attractive dishes. I like the presentation. In fact, I think it is a very well made product.

Well cooked. Well managed. If I had any criticism, it would be the red. wine juice because it's very sweet it almost has the consistency of being right with us being socially very nice delicious mushrooms but they just need to face it again finally it's time to put up a tree strawberry desserts Bakewell Tart so it's cute, looks fair and great board local cheeses, look at that and that fits with this here, it looks like it's in ParisHilton's bathroom makes no sense Whittier looks delicious and tastes delicious Eric's ice cream what else gentlemen plantation the best I've ever eaten sorry, this one here yes, in It's actually time to call the team for a report if I just say That was delicious, really good, unfortunate it didn't start out like that.

If there is a strong message, you are trying to reach the heart. I have tasted greatness and tonight was a disappointment. Stick with what you're good at doing, yeah, and for me. Thinking about any good restaurant is how all the other tables are taken care of and tonight there is no second surprise: we actually have Sister Angelus dining. I didn't like the bread very much. I thought the bread was a little heavy and I liked the tomato. I have to say I love all of that and what your starter was James. I ate blood sausage. It was pretty sticky and pretty heavy, so don't worry about trying to be too different when you're good at what you do.

Go back to what you're good at and stick with it. We feel that my father has scolded me. Yes, I say it is constructive, so we have to pull our chins and do what we can with the main thing, yes. I'm disappointed because I went back to the milestone for a magical experience hoping they would have learned, but they just want to be different. Tonight is a big disappointment. Two incredible contenders, Bradford's Prashad and Sheffield's Landmark, are battling it out to win the second semi-final. end of my restaurant competition we want to serve each customer like we do at home.

Wait, no, no, later tonight, one of them will make it to the

finals

and have the chance to be crowned my best restaurant, Rashad, and a milestone once again. I've survived my secret dinners and a quick visit that really turned both restaurants upside down. Now both face a more grueling test for a place in the final, a challenge they have never faced before. I called Prasad and the milestone to meet. Me in North London, good morning darling, you're probably thinking what the hell are we doing here so early in the morning standing in a rather unimpressive room, yeah, and look at it completely bleak, this space now becomes your restaurants and you leave to transform.

These four walls in the most amazing pop-up restaurant, only one restaurant makes it to the finals, make sure each of them is given a floor of this empty building. You have just 12 hours to create an exciting and vibrant pop-up. restaurant that will open its doors at 7:00 p.m. just for one night which restaurants are what's the hottest ticket in the food world pop up in unexpected places cause a huge storm and then disappear overnight both restaurants will have a budget of £2000 if we divide it between the chef and the staff reception you want Feel like you're at a wedding.

You want to feel like you're at a party. You have to do and create that atmosphere. The challenges are enormous. Leaving the restaurant has done something like this before it pushes them over the edge. their creativity and the ingenuity of the internal players the decisions they make now could cost them a place in the final requires meeting the chefs head to some of London's best markets to choose the ingredients for tonight's menu Simon and James are searching fantastic meat too good for your diners we are looking for a thick enough pork belly so people can enjoy again good quality for the cheeks liver Vince the master prides himself on serving amazing classic British food which is all that goes with it after those disappointing and excellent visits.

They will have to show me that they can offer excellent food, plate on plate, people will see something different, let's make coconut, yes, easy, the heart noise that would be one of calcium, Annelle, our internal element in the vegetable market for the perfect vegetarian. Lesson, you need perfect vegetables and this is the weak spot, oh my goodness, there's a box there tomorrow. Prashant serves some of the most delicious and exciting food I have ever tasted. This challenge will show me if you have the potential to develop your restaurant to be great. out of your comfort zone 15 yes, it comes, yes, it does on us, look what it will be, not strange, yes, okay, let's go back to base while the front of the health teams makes their final purchases.

Let's understand it. Yes, take a look at sixty of the ones I see. than any glass, yes, yes, that is the exact idea we are looking for. This is Prasad's chance to create an amazing interior a million miles away from this simple coffee bread, so we'll get some of this and then I don't know. I want 3.8 meters from the other. Can I get five meters of the red? Get rid of the red. You can have twelve feet of each of these. Could I have five meters of both? and I'm canceling the red. chefs just six hours to create culinary magic in a show of care for these humble ingredients into something truly spectacular on the plate to compete.

Prasad will need to make the vegetarian menu really sing when preparing the curry. It's hard to make because "They're making it so fresh they keep going and we're still preparing so yeah I'm a little nervous we don't want to panic when you panic so you always make the mistake. These dishes include baked yam and potatoes with spiced coconut and peanut filling, vegetable peeler, rice and stuffed with young eggplants in half, yes, you filled them with masala masala, yes, well, I want both restaurants to design my diners in an incredible way. I don't want copies. to Prasad's coal, all the milestones, okay, you're loading the van there, yeah, we're opening in just under four hours, you know, yeah, give me a feel, Prasad, what are you doing? goal?

The goal is to keep a wedding fair to give you an idea of ​​what it's like. Wow, quite a complicated table, isn't that a plan, oh my gosh, it

gets

more complicated as we go, okay guys, They wrote to me in just under four hours, yes, get going, yes, as soon as I entered with a vengeance, I realized what awaited us. we have it before we don't know what they turn on the kitchen they are doing to get on their side we have to make sure with their exterior so it's much better honestly with the amount of time we have our fingers crossed we will do it literally, just be prepared Bobby has been taken aback by their plans for space.

I hope he has time to postpone it, but don't go any further with these tables unless he knows where to press to buy time, yes, yes, but only one down, he sticks his head down very. quickly, all good, looks fantastic, okay, they look in pretty good shape, don't they? and this looks like a camp. The biggest mistake we have made is that we did not opt ​​for a ready-made table at this time. like on a second table yeah getting ready we're opening in just under three hours from now and I know we have a lot to do yeah yeah what are they?

They are coloring Jesus, where is he going? Camping, shopping, where? We're trying to go with the look of the tables and match everything with blacks and whites. Jesus, wow, isn't that impressive. God, Bobby is a mess and he looks awful and pretty trashy, nothing. Dreadful forks and tables like them. I've been hanging around outside a pub, can't see the end in sight so I'm pretty nervous. Just two hours, two hours is a long time. We didn't come here to lose because we couldn't build tables downstairs. The milestone is a lot. happy with the empty tables but haven't paid attention to the rest of their space the tables look great, yes the restaurant looks, there is no thought process with the Tarleton patio as walls.

I'm interested in an awesome restaurant, yes, yes, that's what I would do. I would like to see it, yes, but do you have fabrics, without cushions or whatever, the 9 pieces of furniture to animate? No, this is the idea of ​​a restaurant group. Yes, it's not just the location that the guys have shown on this page, tell me and you. They use their own pigs, they make their own bread and they come to the dining room it's like I know what you guys are like when you use your imagination, so I give them the flexibility to go and do something out of the ordinary, shame on me, it's one night only. -only 2000 pounds to create something exciting and magical: the wow factor milestone goes for something simplistic that pays, it's safe, but it may not take you to the final, there is no lack of ambition in the kitchen, however, Simon and James are the servants, Larry and skate. prawns with red mullet and braised oxtail accompanied by English squash and wild mushrooms, oxtail, yes, so you should be happy that they come out on time, yes, it tastes delicious, very good, if they make this meal, it will be amazing, what is this season?

Are funny. That's delicious That's delicious The figs are taking shape on the tables They are ready Time is in our hands You have all the cuts on the table for both dishes No, we have unwrapped them yet Do you mind Bobby? dining room and I know you can do better. I am so sorry, there is very little time left before Prashad opens the doors for him. Cal, she goes up to the dining room. We've made so many mistakes, you know, but we can't constantly focus on them. I can't change those mistakes right now, yeah, yeah, sorry, boom, this is it, it's a boost if things go wrong.

Back in Sheffield, we've done our best, but we're here to win, listen to me, yeah. every part of what we do is with our heart we are a 22c restaurant working hard if we are not good enough we are not good enough we will still do our best we will open it just under five in a few minutes and this is it, everything they have worked for all day depends on service and I have never done that, and even that has depended so much on an incredible performance in the kitchen because both restaurants have been let down on the front of the house. and now it's the kitchen's turn to redeem itself in a big way and take it back it's seven o'clock and outside the pop-up restaurants run by my two semi-finalists Q's of hungry diners are waiting to be seated when those customers arrive Surprise them with a warm welcome to three-way service hours, but show me tonight why you deserve a place in the final.

Good luck to both restaurants. Each restaurant can serve 25 customers. If they can fit in a second sitting, they could serve up to 50. I want them to really impress me and ensure my diners have a unique and exciting dining experience right away. Bobby and his brother Maher are charming their guests. The chefs have created a theme around a wedding or a small family restaurant. I really want you to be a part of our family and enjoy a meal, but are your diners listening to the Indian wedding bells telling me about the terrace or I guess the wedding?

Bobby and his team are quick at the draw and begin taking orders downstairs. a different story 15 minutes in service and the milestone still hasn't received any orders Matt mark while you're guessing get some orders here yeah they're not here for the life story they're here for the experience come on It's making me drop the same diamonds and not a single order in the kitchen, right? in 3 Optio 1 Pollock first ticket in 25 minutes later, meanwhile Prashad sumptuous starters yam and potato curry and marinated things packets of leaves fly out of the pass I always get warmed up by the room temperature is that by writing the correct temperature yes, okay, It's quite a subtle taste yes, I've never seen food like this coming from above, it's raw, try your food and stop rushing, don't be so hard on me, who started guessing, we want to serve every customer like we do at home, it's Well, honey, Olivia, that's the start with a delicious filling, what's the point of putting it between two slices of raw yam? 3 belly one more finally the milestone boys are bringing out the food yes I mean but there are mixed reviews the first two tables the food looks amazing the seasoning clean the first two tables Well meet Woody fortunately minal and Cousy are starting to pick up the pace, their Punjabi mains of delicious paneer peas with Indian curd, an amazing spiced stuffed eggplant, I'll have a storm dish was in thekitchen, the milestone boys are in full. flow serving their manes of fried mullet and pork cooked in three very ways, the starters ran out and it was a disaster now that my plates are coming out and it seems to be much more settled and more in control outside, there are more hungry diners waiting for the grind of their lives now we should start thinking: I'll tell you those tables, yeah, okay, now there's a queue outside for Prashad's experience.

I don't want the freezing cold or backing away from the tables above, rule 8 and keep that energy inside. The dining room, please, with just an hour of service left, the milestone is starting this second session, but upstairs, Prashad seems to have lost all urgency, leaving hungry diners waiting outside in the cold. At this rate, there won't be enough time before closing to take an extra session, come on, come on, everything works at the same time. Sorry, it's almost like everyone has given up. Come on, come on, come on, unless the whole family joins in, no one else will eat Prasad tonight, you know?

Kelsi could you come up and help clear the tables please yes please we have just under an hour to finish okay so can you go up and polish the table so we can get some water with a pot ? I'm telling you to do it, yes. because you need help, listen, listen to the tables you plan to make, so I ask them to give you a hand and you will get there. I'm going to say no, please come up, I'm cleaning the tables, you can have chippy. With me yes, I'm asking your mom to dig the stairs and help you get defensive.

I do it, yes, because we don't like to do those jobs well. Well, don't clean the table yourself. Cleaning like this can't promise the table. No Sheik, you can't transmit it. No. Wow, yes, it broke under pressure. Wiping down tables and trying to keep customers out in the cold, it's hard to have that level of arrogance and pull it off. They throw me in the face like that, you know, that's it, it's okay, but stay calm and accept it. I go to my public sector, Gordon, you know, he knows exactly what she would do, what shouldn't she?

I'm very sad because I respect that. a man standing up to him like that is not smart Bobby has finally turned some tables, I mean, Alan Cal, she has sorted out the problems with her young incoming guests to the delight of Prasad's new guests. A young dish is really spicy and very tasty. Spice is not. too hot it's justice lovely rice we start we can end up shrunken shake them three hard running them over your face hard come on I can't help but want to come up and say sorry but it's not the time No, come here boy, I'm not here to fight you, yes I'm here to support the big day, tough day, everyone is under pressure, you have 20 minutes left, take it back, 20 minutes left, take it back, let's camp here for a second, ten seconds are there, yes, I love way for both the shot and the milestone Now they are doing everything possible to serve their guests wonderful food wait no no no no I'm both dining rooms are full while the final works are served, the best dish of the night.

I've had five impressive four three two one and stop, turn everything off please yes 10:00 p.m. and the service ended. It has been a long and difficult day for both restaurants. I hope we win. I cannot guarantee this. There are no guarantees in this for something we thought we had lost before and with one, so we don't know. I know we need to perform at the level we normally would. Many people didn't like it. Some people didn't like the food. Come here. Come on, really protect my ladies. We did everything the first week. I know I know Prasad and the milestone.

I accepted this great challenge and have many satisfied customers, but both restaurants had problems in their kitchens and front of house. Now I have to decide who deserves a place in the final. This has to be the toughest challenge both restaurants have ever faced, frankly. At both restaurants I was disappointed because I knew the personalities didn't shine tonight, you underestimated yourself Bashar, I didn't see Bobby, Rashard's face tonight, let's be honest master, and I felt like you spent too much time getting those first three or four . tables inside I'm standing outside knocking on the door, take your orders, get these guys out of the traps and after your performance and your performance, let me tell you, it's very difficult to evaluate an overall winner: phenomenal restaurants were put in trouble today.

The restaurant that went to the final is yes, congratulations, thank you, thank you, thank you. You have the trailer, nothing good, but on the day we did the best we could, we are still proud of what we did, very proud of James, the boys and the restaurant, go for it, get some chaos. yes, welcome, yes, good job, you are in the final and good luck, what a final. Prasad vs kisame, a small 20-seat vegetarian Indian restaurant from Bradford against promising young Michelin-starred boys for the best game.