The Final BRUTAL Test | Ramsay’s Best Restaurant | Gordon Ramsay

Season 1, Episode 11

The competition reaches its pinnacle as Gordon has selected his finalists but only one can be crowned winner. It’s time for the ultimate test – a full service for over 30 specially invited guests at Gordon’s restaurant, Petrus in London.

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The Final BRUTAL Test | Ramsay’s Best Restaurant | Gordon Ramsay
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[Music]
British restaurants were once a laugh in
stock not anymore today we have some of
the most exciting restaurants in the
world but which are the best and what
are the restaurants that you really love
I asked you and the response was amazing
we had over 12,000 nominations for
restaurants all over the
UK together with the best restaurant
team I’ve chosen the best and tonight my
two favorite restaurants will be going
head-to-head they may be good but do
they have what it takes to go right to
the
top
for 6 months my team and I have traveled
all over
[Music]
Britain tasting considering and arguing
over the great restaurants you
nominated I’ve put all these contenders
through a series of grueling pressure
tests do you understand me we are not
going to be late
yes and I’ve been blown away by their
Drive determination and passion to reach
the final let’s Show the World War
really is let’s rock let’s show Ram in
let’s go and now it’s the final showdown
just two restaurants remain incredible
Indian cooking combining passion and
great skill Bradford’s amazing press Ard
and my best Italian avantgard Casmir
from Bristol what a fight this is going
to be on the one hand I’ve got two very
talented young guys cooking Ultra Modern
Italian food like no other restaurant
anywhere in England today on the other
hand I’ve got this tiny Indian
restaurant headed up with mother and
daughter-in-law that quite honestly are
cooking some of the most delicious
vegetarian food I’ve ever tasted
anywhere in the world this for me is
going to be one of the most difficult
choices I’ve ever
made having made it this far both
restaurants think they have what it
takes to win this competition really
want to win you know there’s no doubt
about it we want to win we go in there
to to to hopefully uh be crying R’s best
restaurant we can do it you know what I
mean we can really seriously bloody do
it can’t we yeah absolutely
kasemir’s journey to this point has been
far from Easy their avangard take on
Italian food is bold and delicious
really good presentation uh unique but
sometimes it’s too experimental and
doesn’t always hit the mark is the fish
meant to be cooked like this it’s a bit
of a strange consistency it is in the
semi-final these ambitious Young Chefs
showed me they had the balls to strip
back the excessive Frills and become
worthy finalists well done you can smile
you can smile look at
you bref Pasad has been the surprise of
this competition and now this humble
restaurant has tasted success they’re
hungry to win this is the tough very
tough competition I tell you work hard
and live to God we will fight so much
and we want to win we want to win it
will be a biggest day in my whole life
their small unpretentious restaurant
serves fantastic Gujarati Cuisine with
no airs or Graces that delicious one
math full of that I feel like I’m back
in Mumbai whatever I cook it from my
heart I love
cooking I sent in a coachload of diners
but not everyone was happy to be in a
vegetarian
restaurant I’m a confirmed Carnival so
anything without me isn’t really clust
as a
meal but they all left converted amazing
presentation and then the taste itself I
think we’ll try and come here
again the Exquisite food and sheer
determination of Mel and Keli booked
them their place in the final it’s
bashad everything has been building to
this moment one final grueling test
which will help me choose my best
restaurant my finalists are traveling to
petruse my new Central London restaurant
these luxurious surroundings will be the
battlefield for the biggest day of their
cooking careers it’s here they’ll fight
out for the title of my best restaurant
oh wow
[Music]
feel stunning Absolut stunning winning
this will be for everyone my parents my
family my customer as
well hav’t really sunk in until now is
it no like the final one this is what we
need to do the food’s got be absolutely
perfect and we done before absolutely
crazy after all these years of putting
in hard work doing something what’s
really different and people not
necessarily agreeing with it and
following us hopefully this is going to
prove a lot of people
wrong I believe my God helped me so
definitely we work hard we coming to
work hard and hard and hard and I can
see what hard working pay wow
factor good morning morning morning this
is it big day today you are in control
of your destiny Casmir versus
prad two unique restaurants going
head-to-head in the final good luck to
you both and may the best restaurant win
thank you very much thank you this is
the first time each restaurant has met
and now they’re about to be pitched
head-to-head across my kitchen now
finally we met them we know who they are
and I think they are a strong candidate
as well so we need to work hard birth
Restaurant start prep and I’m expecting
nothing less than Perfection each team
must produce a stunning three course
menu that sums up what’s best about
their restaurant encapsulates their love
of food and demonstrates their passion
for cooking if we get it right it’ll
simply just be Bliss and people will
just enjoy it and say God damn that’s is
a lovely
[Music]
dish Bobby and his brother mayor will be
running service for Pasad whilst Mom and
Dad team Paco and Susan will be running
front of house for the Casmir boys we
know the food is going to come
fantastically good so let’s match the
food with the
service I’ve packed the dining room with
some of the brilliant restaurant teams
that have taken part in this competition
so both food and service will be under
extreme
scrutiny we’re going to give our heart h
a plate in passion in love in dignity
every single thing counts
today and I’ve got one more surprise for
the restaurants my finalist will also be
cooking for one of Britain’s best chefs
Angela harlet and my two secret
diners today there’s no secret footage
you actually be cooking live in front of
them sat on the chef table and they’ll
be tasting scrutinizing dissecting and
really get into grips with what you
think is your best menu so far excited
very
y This Is It Make It Count do not send
anything that’s less than 100% perfect
good luck thank you thanks Gordon we’re
opening in 1 minute from now yeah good
luck off you go guys yes good
luck good luck yeah all the best we’ll
do our
best next will Casmir bottle it on the
biggest night of their lives that was
[ __ ] let me tell you why you can’t
stand there where you head in a pan and
then run up to the hot plate and start
serving food and will Bobby blow it for
his wife and mother it’s got to go there
they cannot go to a different [ __ ]
table
[Music]
tonight I’m choosing my best restaurant
will it be Casmir from Bristol or Pasad
from
Bradford this will be the service of
their lives first up the
starters away now three stunning ratoo
true to form John Ray and Peter are
pushing the boundaries with an
experimental
dish at their Bristol restaurant they’re
known for their avangard take on Italian
cuisine still in their 20s these two
young chefs are fa in their approach to
cooking they retain the flavors and
spirit of Italian food but give it the
unique
stamp we think in our own little world
almost and our own little bubble what
sometimes can come across as being young
and naive but I think it also helps
create what we are and that’s something
different their starter for the final is
risotto with mushrooms and rosemary but
naturally it has a
Twist we’re going to use new potatoes to
create little grains of rice that going
give you that impression in the mouth of
you’re eating rice but instead you have
that amazing flavor of potato this dish
is typical of Casmir it’s clever unusual
and packed full of
flavor it’ be a lot easier just to get
the rice I think but we will take it to
depth it not many chefs will have the
time or even patience to do first the
potatoes are laboriously cut into
individual shaped grains of rice next
Peter and JRE finally chopped garlic and
schlotz with a Precision of Surgeons
it’s not all about speed sometimes it’s
about perfection and getting it right
followed by butter musom mushrooms and
bini they’re going to have a real depth
of flavor to them a lot more than the
fresh mushroom itself it’s about just
playing around with texts and with
flavors just like a traditional risoto
they start by sweating the schots off in
olive oil we don’t want to bring any
caramelized flavors keep it very clean
very pure next they add the garlic and
bini so that that start getting that
background flavor into the dish pour in
the white wine and reduce so now we’re
going to put in the
potatoes exactly like we were put in
canor rice and then go with our chicken
stock and what the chicken Stock’s going
to do is just reduce bring out the
starch from the potato so you’re going
to start to get the creaminess then they
add mushrooms chopped Rosemary grated
Parmesan just screams itally definitely
it’s just fantastic butter for richness
and to give it a delicate onion note
chop chives we look at ourselves
sometimes as artists we don’t just
assume that we’re chefs what we do is
just replicate masterpieces of work
again and again and again finally this
mouthwatering master piece it’s finished
with rosemarine fused oil the flavors
are I don’t know where I like these pant
this these pans man they’re so small hey
they’re so small I know they
[ __ ] the experimental nature of the boy
cooking means it requires extraordinary
attention to detail and this is really
slowing them down I just need some
bigger pants these are very small why
now just say to me now that’s what I
said you got to get organized guys look
the best restaurant not the most
disorganized no stop to make matters
worse they aren’t working together
properly
either as one Cooks the first order the
other should be getting the next ready
how long for that first chef table
please one minute Chef thank you are you
starting the six behind it is anyone
starting I’m just saying is anyone
starting okay good if I boast about the
teamwork it has to deliver the teamwork
do you understand there’s no point in
John Ray watching you and you watching
John Ray sir let’s go get involved
together guys yes sir it’s really
massive pressure but hopefully we’re
just going to cook what we always cook
from the heart and everything’s going to
be perfect well it won’t be if they
don’t start working together customers
are waiting and Casmir haven’t served a
single dish when you said 8 minutes
we’re are now 12 minutes how long for
the first ratoo chef 2 minutes I want to
perfect Chef thank you let’s go so is he
not going to serve it while you get the
next one ready come on guy Pete look at
me please can he look at me hey got no
come here both you a minute look so can
he not serve that while you get the next
one ready yes I do that come on guys
please finally the Roto leades the
kitchen hey I just need a system now yes
yes so hey I know it’s hard getting out
the traps I appreciate that but I need a
[ __ ] system here otherwise we’re
going to sink sink sink sink although
the boys are sending out food slowly
their parents are doing their best to be
Charming so this is a new potato risoto
with wild mushrooms and rosemary oil so
playing with your mind with uh different
textures the first restaurant Casmir
defeated on their way to the final was
the Fantastic Italian manula from London
what will head chef Santino think of
their stter they’re pushing the
boundaries further they’re taking what
ratoo is and saying let’s take the rice
out and replace it with potato I mean
who the hell would do that I mean but it
really did work so it’s very clever
thumbs up
definitely cir’s food is going down well
but the boys are worryingly disorganized
that was [ __ ] let me tell you why
you can’t stand there where you head in
a pan and then run up to the hot plate
and start serving food and you can’t
stand there my man and look around him
you’ve got to work together yes yes
popup Tander was amazing raw Lo the road
amazing but there seems to be no system
here today got to get a system come on F
me time to find out what my experts made
of Casmir
sta risato how was it delicious slightly
salty for me but overall flavor I
thought was delicious would that taste
better than a normal risoto done with a
Bor right what we said said what is the
point there’s no point in having the but
it’s just different they’re always
trying to do something they’re always
pushing it and Reinventing things and
that’s quite fun that’s did it work yes
or no I loved it did it work yes or no
yeah yes it
worked for their starter Pasad are
making chat a delicious take on a
traditional garati street
food pad’s small 22 seed Indian
restaurant in Bradford has been at the
heart of the local community for 18
years over time they’ve transformed
humble vegetarian dishes from goodat in
Northwest India into something truly
magical when I’m making any food I’m so
happy I put my positive thinking and my
love so I’m making not for the business
I’m making like my family chats a
popular Street dish but it isn’t easy to
prepare this recipe has layer upon layer
of wonderful
flavors look simple and sound simple but
lot of going on three sauces boiling
potatoes boiling chickpeas frying
pasastes making chili sauce making
noodles we making our own samosas it’s
complicated
first manow prepares a rich Tamarind
sauce by boiling Tamarind dates and
jaggery and unrefined cane sugar sour is
a tamarine and sweet we going to put
some dates so right balance sweet and
sour next Ki slicey Samosa pastry leaves
into squares and deep fries brown color
then crispy for the noodles Manel Blends
grham flour with sunflower oil it’s like
soft smooth if it’s not smooth then it’s
noodle be
funy meanwhile Cal’s on to the next
sauce blending garlic chili powder salt
and lemon
juice want to try yeah it’s like very
hot things I like extra hot then the
samosas first they fry peas and add
turmeric coriander and gar Masala a
special blend of
spices garam masala is my own garam
masala I roast it and then I grind it
myself that’s why the everything so
tasty finally potatoes are boiled diced
and turned into the mix the last process
is a delicate one filling the Samosa
pastry it’s lot to do if something goes
wrong it’s difficult Samosa is a you
know is a very tricky very tricky the
balance of flavors and textures in this
dish are pitched perfect sweet sour
spicy crunchy and soft the way that
Pasad bring vegetarian food to life is a
revelation I am 100% you will
win pad 5 CS away table one yes thank
you okay I want to hear you just
disintegrated me now I want to hear
you
mommy five have gone I need six now
please thank you yeah in contrast to the
Casmir boys minel and Ki are shown
fantastic teamwork from the word go mom
yes you all right yes fine how are you
fine you doing those other two please uh
Mel yeah the good okay good thank you
Mel and Ki are really hitting their
stride their organization is spoton but
they need to watch their
presentation all this stuff off there
yeah all now every time yeah I can’t
wipe your plates I cannot wipe your
plates yeah okay go please that’s Table
Three okay Bobby is integral to the
success of Pasad his service throughout
the competition has been charismatic
profession professional and
knowledgeable hi there you enjoying
combination of flavors thank you thank
you yeah we try to it’s a traditional
Street dish so basically the hot with
the cold the sweet with the spicy uh
just to kind of ignite all your flavors
all the way through the meal it’s also
playing his part in the kitchen
encouraging mnel and giving her customer
feedback mnel yeah table number three
compliments to the chef the starters are
amazing thank you keep coming thank you
but just when it’s all so right dishes
get sent to the wrong
table and Bobby’s two starters
short the seven and eight starters have
been plated to a ready table for
starters which is table number five can
I take two of these and complete that a
mistake like this can throw a kitchen
into chaos if they’re not clear they
come back down with a tray okay and they
tell me and I Rectify again okay they
cannot go to a different [ __ ] table
so when I send two chat away on seven
and two away on table eight it’s got to
go there Manel doesn’t miss the beat she
just deals with the problem smoothly and
efficiently I cannot have this mistake
starting with the main course
okay let’s go I need two
more got a bit of a telling off not good
uh but we’ve rectified that how long for
the CH 5 minutes let’s
go hey we got two table one please let’s
go nice and steady let’s go our away now
two sh let’s go lot of
different
delicious in the first round of the
competition Pasad came up against
another exceptional Indian the brilliant
from London what will front of house
manager dipner think of their chat I
really like it the combination of the
sweet and kind of Tangy flavor comes
through really nicely now to hear what
my experts made of Pasad sta I quite
like The Adventurous task of trying to
put the hot
Samosa inside the garnish the joy of
prashad is that they are very
comfortable within their own boundaries
and you know we’ve eaten some fantastic
food up in
Bradford okay go please good clear down
well done well done well done well done
start is finished I need to taste both
dishes
chat nice got that heat that nice sweet
tamaron flavor I like the hot Samosa
running through but it’s got that
balance between the sweet Savory and the
heat there as well very good
rotto of new potatoes only these guys
would turn potatoes into granules of
rice it’s very rich for the seps you can
only eat two or three mouthfuls of it so
it’s not like a proper risotto however
very clever if there’s one criticism on
that it’s just a touch too
salty two very interesting starters um
right now which one would you prefer out
of those
two i’ have to
say next will Casmir get out of first
gear send some food will you let’s go
unbelievable [ __ ] you two do my
[ __ ] eding I swear to God and will
prad Buckle under the
[Music]
pressure my finalist Casmir The Culinary
Alchemist from Bristol and Pasad the
masters of vegetarian Indian Cuisine
from Bradford are battling out for the
title of my best restaurant I want both
these amazing amazing restaurants to do
their talent Justice tonight so I’m
expecting perfection in their main
courses it’s getting very tough now it’s
coming the main course and thees are
tough okay cir three stunning turbet
away Chef’s Table yes yes chef pad three
stunning Bindy Chef table okay looking
fantastic yeah really good they k a
little bit slow they need to improve
their coordination skills rather than
sort of trying to cook silently as one
table’s going there she have one working
so there’s not that static in between
John Ray and Peter never make life easy
for
themselves at their restaurant in
Bristol they’re always pushing the
boundaries with their food trying to
create new and exciting flavor and
texture
combinations sometimes we play too
extreme but I think that’s just because
it’s the way we are we will always take
it that step further we’ll never hold
back we’ll always put it up there and
give it our best shot for their main
cause they’ve stayed true to their
inventive Spirit pairing meat with fish
when Peter first presented this to me
and I tried it I was just blown away I
just thought it worked fantastically
they’re cooking roast turbet with
chicken wings and roast
salfy Peter starts by fting the fish and
it isn’t long before he pulls out one of
his potions now we’re going to use
something called protein glue protein
glue or trans glutamin eyes literally
bonds fillets together by just
sprinkling it over the
tall then we just match up the fillets
from the top to the bottom we create
that kind of big thick piece of fish
then the salfi a vegetable from the root
of the purple sa five flour it’s very
earthy but it’s got sweetness as well
almost like a a kind of sweetness of an
oyster true to Casmir form all the
ingredients in this dish are cooked Sid
in a water bath so we place that inside
a vacuum P back the fish takes 15
minutes the chicken wings take 12 hours
anything good takes time I think as long
as we can see a great end result then
it’s worth all the time in the world
next are herb Jew a blend of chiv shovel
and parsley it’s ped finely cved and
then placed in this machine that creates
a vacuum removing all the air bubbles we
use this all the time constantly so
there’s no more waiting 4 days for
things to rest in the fridge so the airc
comes right so you see now it’s pure
I’ve criticized Casmir for overusing the
water bath because not all ingredients
suited so have they learned their lesson
the whole secret is just to finish it in
a pan and just let the skin just crisp
and and create that caramelized golden
flavor in it unbelievable absolutely
unbelievable it’s great news because
customers are with pan frying but it’s
just one more stage in an already
complicated process the most key thing
is the timing of everything the time is
not there we’ll pretty much be
screwed this is beautiful refined
cooking Simplicity on the plate achieved
with technical precision and attention
to
detail we’re under a massive amount of
pressure today you know G wants 110% and
he pushes you all the way not only does
he want to feed uh some communication
but he wants a dish is going out perfect
you obviously you see tonight we got
like 3v1 Chef T we got F and the rest of
the diner so absolutely mad experience
C’s main course is a complicated dish
and it will demand the kind of teamwork
they haven’t shown yet can’t get no
color don’t get
noat the boys are still infuriatingly
slow getting food out I need to see some
form of [ __ ] teamwork going on
there’s one thing I’ve got with you guys
is a stop start stop start you got to
get 21st century flow it’s nice to push
the boat out you got to get a flow
yes finally they seem to be hitting
their
stride sure just like over the s f yeah
one there one there and the food looks
amazing yeah good go please table one
thank you let’s go guys but how has the
unusual combination of chicken and fish
gone down with my diners turo Works
excellently with me I think this
absolutely sound choice that they made
the turbo was perfect the chicken weaves
were really good and the salfi brought
it all yeah that the creaminess in the
middle again is what I expect from kmia
they’re very clever they know what
they’re doing and it was executed really
good let’s go that’s ready that turb
looks fantastic guys yeah keep it going
yes yes chef we’re working on
Chef whilst the boy’s daring dish has
really impressed upstairs their parents
sus sus are clearly feeling the
strain on the pill for the other lady
yeah okay packet sh right stop going on
packet with one course still to go will
they be able to hold it together I’m
feeling a little bit under pressure a
little bit this is Gordon Ramsey best
restaurant you want to do your best time
to find out what my experts on the chef
table thought of casimir’s main course I
think elements on that plate were
fantastic from Kazmir I love the roasted
Sai I love the way they used charel on
the plate I thought that was delicious
it was a fantastic combination the je
brought the whole thing together
seasoned the whole plate perfectly yeah
I thought it was a good effort you know
salie puree was delicious the roasted
Sal we we show up an experience when
they’re hard you know they did it
perfectly and they’re being really
really inventive they’re coming up with
new dishes specifically for this
competition yeah admire that yeah the
ballsiness in contrast to Casmir Pasad
have chosen to cook a simpler main
course it’s not hard because every day
we making this we so happy got Alik he
said very good very good so we happy we
happy we got a confidence now they’re
putting their faith in a dish that’s
loved by the devoted band of Bradford
regulars what we chosen the meal is a
traditionally guati meal okra is very
popular my customer love the okra Indo
Prasad is a first thing selling this the
key to Pasad success is the way they
transform traditional family recipes
with a unique balance of tastes textures
and spices in India every two days we
eat in Okra and the Dal and the rice for
the main course they’re cooking okra
Curry serve with a gutterati d soup rice
and
rer we now starts by chopping an onion
and frying it with fener Greek seeds and
chopped garlic then Ki adds turmeric red
chili powder ground coriander and
tomatoes next the okra sometimes called
ladies fingers is a type of green bean
it’s sticky inside so if you dry them
day before it’s better if you make fresh
then it stick with each other Ki fries
it and adds it to the carrot
[Music]
next the lentil soup or D lentil is take
time because we need to boil not ready
at least 15
minutes when the lentils are ready Manel
liquidize them and then adds liquidize
Tomatoes then the pad magic turmeric red
chili powder jaggery and finally
coriander this is a very balanced meal
because okra it’s not too spicy curry
that lentil soup it’s very creamy and
and Rich and little bit of sweet and
Tangi so flavor is balanced very well
finally minel fries Dy chilies and adds
cumin and then returns to the
dll I’m just checking what it
is yeah he’s
done in Indian Cuisine is a not much
going on in the presentation so now I
have to try bit
harder as Garden say we need finess when
we serving the complex interplay of
taste Works brilliantly in this dish
creamy crunchy cold spicy pada always
trying to elevate humble vegetables to
or
Cuisine how long for the five please 10
minut 10 minutes thank you what’s really
impressing me today is how prad are
trying to keep the so of their homely
garati dishes but giving them a facelift
for my restaurant let’s
go but as service ramps up even pad’s
calm facade is beginning to crack food
is being spilled and they’re starting to
get in each other’s way excuse me
please
Minal you got SP yeah I got
[Music]
plenty yeah away
now but Bobby’s back on form and holding
it together in the dining room we’re in
the flow now the food coming up it’s
it’s good and it’s been received well
have Pasad done enough to convince my
diners their main cause is worthy of the
final
presentation it’s contemporary it’s
modern which I like I’ve never thought I
liked a this is delicious isn’t it
beauti but will it be enough to impress
my demanding
experts pads Bindy how was that ocra the
tastes were really intense very powerful
and really expertly done and with ease
you can tell the person that cooked that
they just do it with ease it comes you
know it’s very passionate and it just
it’s really skillful very impressed very
hard to get okra tasting delicious but
it was good the okra was great I just
think they could have lifted everything
slightly one level
[Music]
up okay cing me now yes main CA is all
gone good job great job yes clear down
get ready for desserts yes after judging
the starters I’ve put Pasad ahead on the
night has kasemir’s main pulled it back
okay main courses
Casmir tubet
cooked water
bath P
right delicious there’s elements of
maturity across this plate because
they’re listening they’re using the
techniques they’re akin to with this
slow cooking water bath but they’re
bringing in you know the roasting of the
tub at the end very clever but the
chicken the tubet work and there’s
Harmony there really good
prad
wow that’s delicious just you want more
oka’s delicious got a little crunch it
really is vibrant and a nice blender
spices really nice what they have done
across this main course is they refined
it they’ve really brought garati to
night’s Bridge both teams have have
really taken on board my constructive
prison and today delivered two fantastic
main courses which one would I
prefer right now both of
them the dessert will be the decider
both teams have to keep their nerve and
cook the dish of their lives right guys
last course yeah M Ki last course keep
it going yes okay end on a high yes from
their small Deli attached to the
restaurant in Bradford Pasad serve a
huge range of deliciously sweet Indian
desserts which Calum and now are
attempting to modernize for their final
dish they hope will win them this
competition we’ll be making homemade
Indian sweets this sweets is a delicate
same time is a rich also Garden will
definitely like it he like my food so
I’m sure he like this one also all three
of their traditional Indian desserts use
a combination of ghee flour and sugar
either refined white or the Indian
favorite jaggery and unrefined sugar
that is extremely sweet but EX extremely
popular in Indian
desserts sesami seed and zeri get
together very well one’s rolled with
sesame seeds another is flattened spiced
with cardamon then finished with
pistachios and
almonds and the third and final Suite is
a simple blend of sesame seeds and
jaggery that is cut into
squares and the finished dish will be
washed down with sweet and ginger
tea in India people how they dring the
tea half milk half water boiling up put
some ginger and sugar and keep boiling
until it’s really good
taste I think P been clever to create a
simple dish that is easy to plate and
requires very little cooking during
service it’s a nice way of finishing a
classic main course what I like about it
it’s quite modern and they’ve sort of
taken a leaf out of cir’s book there and
thought well they’re doing that with
Italian food I can do that with
vegetarian Indian food clever they look
fantastic but before I make my own mind
up I want to see what my experts and
diners think of these modernized Indian
sweets I was quite excited the way they
made them look almost like a sort of um
little miniature Petty fors very very
sweet they look pretty they look pretty
uh but they were just I watching these
sweet sometimes you get a sugar rush
this kind of gave me a sugar bash on the
head you know yeah just too much very
different but then they’re quite
traditional within themselves so I
thought that was a nice mixture of old
and new and trying to mix it up a bit I
like the one at the end which was the
harder one um to me mainly cuz it was
less sweet you know it had a great
structure to it you know had a lovely
sort of buttery nutty flavor to it I
don’t think they’ll ever get away from
those over sweetness star but I have to
applaud them for their modernization of
a dessert I thought it was great yeah I
think they did a great thing to actually
the flavors on this probably remind me
of what an Indian m is cuz it’s very
spicy very um fragrant when I actually
bit into the um there was one Sesame Leo
which we call it that was really nice I
really liked that I don’t like ginger
tea at all but I like that ginger tea
wasn’t too gingery if I if I must say so
casir yes again John Ray Peter end on a
high please yes last course yeah come on
make it work yes for Casmir to beat this
they’ll have to really pull something
out the bag but the panac cotas they
prepared earlier were way too thick so
now they’ve set they’re much too solid
just m back down the panac cotas at the
moment so just getting the gelatine
level right putting more milk into it
going put some penuts back in some sugar
and uh hopefully restore Fai this is a
brave move late in the day but
everything these boys do is risky
especially the rest of the dessert that
they’ve been perfecting in their Bristol
HQ we always tried to go out with a big
bang or a big wow it’s going to be an
award-winning dish and it’s going to win
this goddamn competition the first part
is a lemon sbet but the boys are not
using just any
lemons MF lemons amazing we use them all
the time in the kitchen cuz they’re
bloody brilliant um they’re not as harsh
as normal lemons um and they got a
fantastic CLC Aroma for us the desserts
are such an important part but the
lemons will not just be used in the sbet
the Amalfi Coast is in southern Italy
and that is where the boys want to take
the
diners we want to almost recreate that
mouthy C smell that’s the plan that’s a
little magic plan that we’ve got in our
head the boys are making a lemon tea
which they’ll pour over the kitchen
Alchemist
favorite the tea is going to be infused
with zest lemon juice that’s going to be
poured on the bottom what’s going to be
hot we’re going to pour liquid nitrogen
that’s going to flood the ARA around the
table bloody brilliant and it works
really
well this end of the night spectacular
could steal the show If Only They get it
out on time just send some food will you
let’s go unbelievable everything hangs
on the panacotta if it collapses so all
their dreams are becoming my best
restaurant panot is turned out
absolutely perfect so I’m really happy
with it brilliant
texture that consistency looks lovely
thank you
Chef the panacotta is perfect and now’s
the moment when it should all come
together got a little bit more
okay the ultimate air
conditioning cir’s liquid nitrogen
Wizardry has wowed my experts and the
diners but is this just another Casmir
gimmick oh that’s lovely oh that is very
clever the proof of the pudding is as
ever in the
eating very good aming very very good
delicious this is wonderful this is
really really special panacotta an how
was that I mean for me it was delicious
I mean me to test you just move it and
it’s got that wobbliness to it the
structure I thought the lemon with the
pine up was absolutely brilliant and I
mean I’m like you I hate the gimmicky
normally but I thought it served its
purpose I love the way they tried to get
that extra element in there so it’s all
the senses it smell it t texture yes it
did work definitely more than what it it
enhanced it it wasn’t just a gimmick
when you’re very inventive like like
those chefs are sometimes it’s just all
invention and no practicality there’s no
purpose to it that had purpose and it
added to and what a finale I mean it
just looked amazing great the it was
great the for the restaurant it worked
for the
[Music]
dish for kame and Pasad it has taken a
shedload of Drive determination and
skill to get to the final all our
customer are happy they eaten the food
their plate are empty that’s why we are
relased now when we we’re going to win
definitely we are I don’t know if we won
it’s too close to call again it’s too
close these guys are faster than us
tonight there’s no doubt about it we run
around like Pricks literally run around
like Pricks in know but we we did that
to show we can cook in the dining room
thoughts now turn to which restaurant
the diner
preferred My Vault definitely C me I
would say overall that I preferred Pasad
I really enjoyed Pasad and my team on
the chef’s table have offered their
expert analysis the start of main course
dessert was it imbalance did it had
finesse did it work across the three
courses both brigades took risks in
different ways by the time they came to
the end of their main course they were
in their Rhythm they’ve got those nerves
on top of the fact that this is a
massive competition he sudden clear
who’s [ __ ] winning in your Camp
that’s for sure I like the way he’s read
the balance in there I’ve listened to
everyone else’s opinions now I have to
decide who should be my best restaurant
but before I choose I’m going to taste
the crucial dessert course desserts
should always end on a high Pasad
they’ve done a little selection of
desserts s me
see very very sweet very heavy and then
you sort of wash that down with a ginger
chai yes nice te lovely no one really
knows Indian desserts that well so to
cut them up into almost like little
sweet Petty Falls they are delicious
quite nice with that sweet and savory
quite light and again you’ve got that
that Vibrance nice here we go the mfie
hills come to
nightsbridge all that fragrant zest
that’s like lemon pulp in there over the
dry ice and really nice rich and malfy
lemons
beautiful wow it’s almost like you’re
taking a steam bar of fragrant lemon now
the
texture that’s lovely you’ve got that
Cary pine nuts infused across the
panacotta really nice but the whole
thing’s fresh and fragrant two very
interesting desserts across the board
and uh love pad’s little finesse with
their dessert brilliant Casmir these
guys are smart which one for me would I
eat
again next I’ll be making one of the
hardest decisions I’ve ever had to make
the winner and a mighty
congratulations only one can be crowned
my best restaurant
goes
[Music]
to two outstanding restaurants both of
whom have proved they can deliver at the
highest
level I’m about to reveal which one is
worthy of the title of my best
[Music]
restaurant okay first of all well done
what a night and my god did the
customers love it 10
day difficult day both restaurants have
been under immense
pressure
cmir tonight’s performance you must have
balls the size of
melons to announce a risoto and not put
rice anywhere near the dish you made it
out of potatoes customers loved it then
the combination of the turbet and the
chicken wing tough to get that meat and
fish working at the same
time it worked and then the finale not
just the wow factor with the texture of
the panacotta but that kind of Magic on
top of
that prad you left the boy standing
today with the way that you organize
yourselves okra one of the most unwanted
vegetables anywhere in the country serve
with a
dll yeah they loved it I know miching
star Indian restaurants in this city
that can’t put food on a plate like that
well done desserts they’re never ever
going to be every’s cup of tea because
it’s like a sweet Petty fall but I love
the attitude to refined
it well done
[Music]
Casmir you managed to excite in a way
that very few restaurants do but you’re
only going to be highly successful when
your customers are with
you and sometimes you step too far and
you forget the
customers
pushard calsey your heart is bigger than
any woman I ever
known you’re too
generous put more in the till yeah and
stop giving it
away
okay that’s been my experience from
start to finish it’s been a tempestuous
Journey based on everything I’ve
experienced
tasted
witnessed the winner and a mighty
congratulations goes
to
[Music]
Casmir well done
Ki pad my darling that is for you
congratulations well done well done my
darling thank you well done Bobby well
done
Casmir John Ray Pete congratulations
well well deserved well done well done
well done well done well done well done
well done come here well
done good job good job well done well
done just amazed I’m absolutely amaz
it’s just unbelievable it’s like a dream
come true
so I’m just so glad
man
s oh my voice we just put everything we
could into it absolutely everything I
mean I’ve never
give so much energy and passion into
dishes in all my life
literally I know you’re disappointed man
I know but we haven’t lost we came
second remember you’re two in 12 12,000
mon two yeah we are disappointed but
Prasad need to grow we want to learn
more and we be going to be success one
day I’m totally gutted for Pasad you
know you’ve got two self-taught ladies
that cooked here tonight as if they were
cooking for their lives their food’s
amazing but Pasad was up against two
real thorough breads that are going to
leave a a lasting impression there are
elements of that dinner tonight that was
of a a three star standard a three
Mission star standard where chefs spent
25 30 years to perfect this is hug
because back to us what you’ve allowed
uh me and Pete to
do and the direction you uh V you kind
of the direction and the vision you had
on kind of what me and Pete wanted to do
with food and allow us to do
[Music]
it second okay P my [ __ ]
together Ser you mean so so much
in yeah I trust you boys I trust you I
could see the Talent
come tonight for Paco and Susan was
payback night because their sons proved
why their mom and dad have backed them
all the way and tonight they sha I mean
they really Sha Cheers Cheers
KAS