They Served RAW CHICKEN To Gordon’s Diners! | Ramsay’s Best Restaurant | Gordon Ramsay

This is the last thing Gordon expected…

Season 1, Episode 5

Nahm Jim is a homely Thai restaurant hidden away in the golfing capital of St Andrews in Scotland. Owned by Bee and her husband Sandy, Nahm Jim was crowned Britain’s best Thai by ‘The Times’ two years ago, and has ingredients flown in from Bangkok on a weekly basis. London’s Mango Tree, is a stylish Thai whose 50 staff serve up to 500 people a day.

Season 1, Episode 6

An Edinburgh bistro renowned for its delicious, rustic food, goes head to head with a sumptuous fine dining restaurant in the battle of the two finest local French restaurants. At La Garrigue in Edinburgh head chef Jean Michel recreates the unpretentious dishes of his childhood. Winteringham Fields, is a French fine dining restaurant less than a mile from the Humber bridge.

Videos and full episodes from Gordon Ramsay’s shows! From Kitchen Nightmares to Hotel Hell, The F Word to Gordon’s Great Escape, there is endless Ramsay content for you to enjoy.

Subscribe for weekly updates and tell us what you want to see.

Enjoyed our video? Make sure to like and comment!

If you liked this clip check out the rest of Gordon’s channels:
http://www.youtube.com/gordonramsay
http://www.youtube.com/thefword
http://www.youtube.com/kitchennightmares

More Gordon Ramsay:
Website: http://www.gordonramsay.com
Facebook: http://www.facebook.com/GordonRamsay
Twitter: http://www.twitter.com/GordonRamsay

They Served RAW CHICKEN To Gordon’s Diners! | Ramsay’s Best Restaurant | Gordon Ramsay
https://www.youtube.com/channel/UC__rQXvDmpdlo16NIRiUp4g

#GordonRamsay #AllInTheKitchen #GordonRamsayCooking

British restaurants were once a laughing stock not anymore today we have some of the most exciting restaurants in the world but which are the best and what are the restaurant 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 over the last 6 months my team and I have been all over the country checking

Out your best restaurant nominations and tonight my search continues with another of the UK’s favorite Cuisines Tai over the last 10 years Thai food has taken Britain by storm even the pubs are doing it now but really topnotch authentic Tha restaurants are so hard to find as you can CL please thank you I’ve eaten some great restaurants in Thailand and I know that’s secret to

Authentic Thai food it’s all about getting that balance right between the Sweet Bitter hot sour and salty flavors tonight’s contenders are going to have to be at the top of the game to impress me from hundreds of tha nominations I’ve handpicked my top two to go head-to-head for a place in the Semi-finals from St Andrews Scotland’s golfing Capital it’s n JY on fire I just love to show you know how good Tai food is I just very proud they’ll be fighting it out with a colossal Thai restaurant from the heart of London mango tree you want one

Sometime V I’m always fired up I don’t need Gordon sticker rocket up me ass I’m there I’m ready n Jim and the mango tree will be battling to prove they have what it takes to be my best Tha restaurant for the first of three grueling challenges I’ve dispatched 30 fervent

Foodies who descend on each restaurant in turn and order on mass first stop 50 Mi north of Edinburgh it’s Bonnie St Andrews this town is not only famous for its golf venue but also n jym an amazing Tha restaurant it’s run by dynamic duo husband and wife Sandy and be and they

Pride themselves on cooking authentic taii Cuisine today I’m expecting nothing less than a hole in one how are youit goodness see anyone Scottish in the Brigade no all Tha sorry well husband sorry the only Scot in the village the first and only Thai restaurant in St Andrews n Jim’s charm

And authentic Cuisine has taken the town by storm it’s just simple but perfect determined to W the locals bees even created an inspired signature dish using Scotland’s National Fair haggis very spicy it doesn’t actually taste like haggis it tastes like pork doesn’t it that’s delicious love this

What I love most about this place is the HF B she’s bursting with energy she’s happy in her cooking her staff are happy good and it shows in the food amazingly be had never cooked professionally until she and her husband Sandy open n gym 8 years ago successful businesses is all

In the detail and we we kind of try and be the best we can be we use the best ingredients from Thailand great service we just try and do everything as school as it can be don’t we this has won the restaurant a huge following of Celebrity Golf

Fans this is my Hall of Flame that’s a Tiger Woods’s mother Mr Sean connory here Mr Samuel Jackson he just said thank you very much your food is wonderful I was so so proud now B Sand’s hardfought reputation is about to be tested to his limits my coach full of hungry diners

Are just around the corner all 30 of them will expect a faultless meal in Just 2 Hours I’m going to be over everything not just in the dining room but in the kitchen as well thank you and as you know I miss nothing I’ll be spotting everything manager Sandy is in charge of keeping all my 30 diners happy he and his team must explain be’s unique tie

Dishes one of the house specialities is the ti Scottish haggus U we can also make that with a vegetarian haggus which is essentially pulses and nuts and oatmeal be the orders are starting to roll now yeah yes yeah as well as the haggus bee’s menu includes vegetarian

Jungle Curry and Tamarind duck with pack joy tamarine duck to lamp to as fast as front of house send the orders through be and her efficient tie Brigade are knocking out amazing food Ty C it’s quick it’s not a long-winded style of cooking it’s done in a very fresh and sort of Rapid

Way Sandy the only Brit on the team is the all important link between the dining room and the kitchen are you at your weakest in here when they’re speaking fluent I just kind of ignore what they’re talking about and I can see kind of what they’re doing more than anything they’ve been working

Together for so long it’s a really welled machine it’s not a race for me the standards far more important you know that okay if the starters are anything to go by the standards don’t seem to be a problem that’s like I’ve never tasted it’s exceptional it’s absolutely

Beautiful be Brigade are on fire but at this hectic pace it’s vital that every member of the team is on top of every detail is this the vegetarian one vegetan Sandy stop stop stop coconut cream there’s no coconut cream on there before you take anything you got

To tell her have a control here isn’t it she taking dishes she doesn’t know it’s gone one lamb cutlets as well guys and that’s all the starters done for everybody then Sandy thinks all the starters are out but a quick scan of the dining room reveals he’s missed a whole table how

Are you both good good good what did you order spicy haggus M lamb colors Sandy are we missing an order we don’t we don’t have SE start all the tables are taken yeah as front of house boss Sandy should be all over this so that’s so that’s all gone I’ve

Done it all no that’s all gone really yes uh you sure I think don’t the L I I I took it all right okay see C3 they’ve got their food it smells nice can’t it smells nice missing a yeah it’s 23 that’s the only thing okay no problem two c3s as opposed to

C2 and you don’t help M when you take food don’t tell her where it’s going got it I know I’m just the the flying the ointment okay enjoy at last the missing table get their food okay okay man cost be to please whilst Bee’s kitchen ramps up for the

Mains Sand’s front of house team seem more and more disorientated we got more waiters in here now then we have Chef is that one more Lamb’s here do you know where you’re going Sandy sand looks a little bit sort of lost there yeah you know when he comes in a little bit Yeah P like this they just like you like to be out of the way so you handle pressure better than he

Does despite his confusion Sand’s got nearly all the main courses and desserts out with 45 minutes to spare and it’s soon clear how he’s done it thank you it’s a bit weird that she’s eating her dessert while I’m having my main course I don’t think we expected that

When we ordered it you know when you ordered I thought I would be watching you your started and then we’ have our meal together I’m sure it’s best to serve the starter yeah Gap main course Gap and then dessert we thought rather than somebody sit there eating while

Their partner has nothing for 20 minutes it was less rude for somebody to be eating at the same time I know that’s personally how I would prefer it it doesn’t make sense no I agree we haven’t seen it so far in the competition banana it okay last table going out [Applause] guys today being and her kitchen team really have scored a hole in in one I went for the Thai vegetarian hagus which was really Exquisite the food was fantastic start to finish it was delicious really up the socks off after the food really I’m not bother it was

Good worth waiting for yeah pretty much with such fantastic food the wheat link here is clearly front of house I’ve spoken to the diners and not everybody enjoyed having their dessert and the main course at the same time dessert is a sort of sweet Grand Finale not to be eaten opposite a

Duck the Saving Grace today is that everyone loved the food that’s for me the most important tighten up get the service as good as the food yes you’re 99% of the way There you order two Tom Young G next n Jim’s heavyweight Rivals from London are up against the ropes the thighs raw yeah it’s the same table oh dear and one of my undercover diners cops said I’m not paying for it you sure yeah I need to call police what I need to call

The police call the police oh my God my best restaurant hit squad of 30 diners are on their way to the second Thai restaurant battling for a semi-final place in my Nationwide competition just a stone throw from Buckingham Palace is one of the most popular Tha restaurants in the capital

It’s mango tree hello how are you good to see you I’m so happy to be here come on let’s go you forget how big this restaurant is knock has been front of house manager of this huge 160 seat restaurant since it opened 10 years ago I love mango tree as my baby

This is my life my inspiration even the kitchen is huge as well how are you very nice to meet you so nice to see a English man heading a thae kitchen where you from I’m Thailand you’re from Thailand thank God for that HF Mark’s passion for Asian Cuisine

Led him to work in Vietnamese and Japanese kitchens before coming to the mango tree what we’re trying to create is that essence of the Thai street food served in an elegant way his accomplished take on Thai Cuisine attracts 350 diners a night on a busy weekend it’s one of my favorite

Restaurants probably in London you feel like you’re in a five star restaurant I really enjoy coming here it’s it’s it’s one of those places that you can really trust For Mark controlling such a vast operation is made Harder by a less than ideal restaurant layout with the kitchen and dining room on different floors all the food is sent by lift two more Grill p on place I’m getting nervous with all these earpieces he’s like someone from the secret

Police to coordinate food and service the staff use radio headsets and if all else fails there’s always the phone yeah it’s coming right now when the customer happy when the staff happy I am very proud what I’m doing with nox palian of waiters and marks revered food this huge

Restaurant should find my first test at Dole but every R I’ve tested so far has struggled with my coach load of 30 diners arriving and ordering all at once they’ll expect every dish to be cooked to Perfection I want my diners to leave tonight you know on cloud N I want their jaws on the floor really push it out

Yeah and good luck thank you very much we got new order to Y come one chicken sé we’re just going to do what we do best and that’s the quality and the consistency of the food you don’t want to be complacent if there’s 30 pad tie

There’ll be 30 great pad tie it’s that simple mark has handpicked a small selection of his most popular dishes for my guest tonight including shrimp Tom Yum Chicken sat and tiger prawn pad tie he’s taken these Thai Classics to a new level of sophistication with truly authentic flavors and exquisite

Presentation but upstairs front of the house are discovering he’s made a big mistake with his menu there’s no vegetarian options we can speak to Chef they can prepare whatever you like I think we actually would like to speak to the manager and just find out why there’s not vegetarian option six meals

Here and not even one of them are vegetarian it’s completely unacceptable can I help you ma’ umari I do apologize for this time but all of the dish in here can be substitute to vegetarian that’s not a problem at so you don’t need to worry about it nox’s professionalism has calmed a potential

Mutiny meanwhile the fish and meat eaters are loving the starters beautiful flavors compliment each other amazing I would definitely recommend but there’s a serious problem with one Diner’s chicken sat the chicken cooked it’s it seems quite fleshy inside and quite pink it’s absolutely yeah sorry that’s excuse me that’s pink

Though you don’t mind taking that back that would be great thank you that will take another 5 10 minutes that right Fine you don’t expect it from the top restaurant to ask my food to be sent back to the kitchen new order one chicken sé well done they raw you all eat them both the chicken sé starter and the baby chicken main course are half cook pre- service and finished off to

Order by commy Chef neelson on this occasion he’s got it badly wrong if he Park Cooks a chicken you wouldn’t expect it to go out pink no what you the he’s very annoying when we’re dealing with the people that we are dealing with tonight there’s no excuse for it Mark’s

Been quick to send up up a replacement dish but I want to see how well this lift system works in my restaurant I can bark orders at my waiters over the pass but here every dish that leaves the kitchen must travel up two flights of stairs by dumb

Waiter to Mikey it’s his job to send the food to the right table two soups what they sending what table is that I don’t got any idea what the table is it well they should tell you what table it is before they send the [ __ ] thing though yeah huh I

Actually don’t know never what is coming in the L I can only guess seeing the food and Par it to the ticket okay not he’s sending food but no one’s told him what table in terms of you haven’t got ticket I don’t get a ticket for this one

Yeah so it’s just sat there dying on table six just find out on table please Jesus Christ come on it’s always like this yeah it’s always like this yeah F me that’s for 30 imagine like we got 300 everything in the lift send it he new

Order as service ramps up the system is falling apart oh is the main it is yes we said could we wait while they finish the starter then you can bring our main meal but most of the mistakes are picked up by the waiting staff before they hit

The dining room what’s wrong with that send this down yeah Mak a new money he sent out wrong so I need I need this instead okay send it down and what’s that what right it’s not missing uh I don’t got a ticket for a

Gang P what table is it send it down to you this is crazy [ __ ] H what a mess lots of great food go nowhere fast so OD OD if you send me again they will 38 they will 38 they got the main C already Jesus Jesus Christ that lift is busier than [ __ ]

Paris Hilton’s nickers yes huh Dam this lift could be a nemesis you have given Absolute Total pain in the ass he doesn’t know what he’s sending up there it leaves here immaculate it goes up in the lift they grab it out it pisses down the side those diners are

Going to get pissed off with that jmy it’s nothing short of a miracle that all 30 diners eventually received the correct food oh looks lovely yeah goodness that is spicy nice really nice though it’s beautiful worth waiting for I’m in heaven I’m in heaven died and

Gone to heaven but it seems once again this table has got a problem with their food under c yeah it’s not after the earlier [ __ ] up with the undercooked chicken starter unbelievably it’s happened again this is little to cook so let me just take it back I’m always afraid for undercooked

Chicken could kill you yes now we’re looking just the yeah on the bone just on the bone [ __ ] damn got go in come back back War Mark is on the war path how’s it possible huh you not check any of them I mean look you’re [ __ ] precooking them is it that

Hardbody wants to eat raw chicken you huh to my horror the true scale of the chicken scandal is only just unfolding that piece is raw it’s definitely raw the other bits were okay but just this one that piece one more problem same and he also had it now what I take

One two more portion of C chicken so they make sure it’s well done this time what’s wrong with that one it’s no it’s the same table same table Yeah 36 he’s right not his pink yeah the thie is roll yeah uh sh oh oh dear this is the last thing I

Expected from this incredible restaurant HF Mark looks as shocked as me this is what we was talking about quality and the consistency I’m the one who looks the prep FR me that felt like 300 did H well surprising there’s two two tables that kind of messed it Up thank you got fingers crossed for this one this piece is okay it’s stunning it’s really really good it’s it’s a very big difference from the last plate I got it’s a credit to knock and a front of house team that the majority of my din seem unaffected by the

Chaos really really nice really tasty the service is amazing today really really good they’re really accommodating when I said that I didn’t like spicy food and stuff the pad tie was really really nice and Mild going to just a sincere apology on of mango tree to everyone uh because there was a

Problem with the menu the vegetarian our particular waiter has been absolutely wonderful with us really attentive and took a great interest into our experience here at the mango tree in the end most of my diners seem happy but for Mark it’s been one of the toughest nights of his career uh right

Where should we start I know what you’re capable of you only have to read the comments to why this restaurant is in this competition and the support you’ve got from customers is phenomenal totally then my diners arriv and unfortunately they haven’t had that same experience that’s where it hurts for

Me come back and come back strong absolutely good night good Back throw that away thr all the way sick of looking at it every time something isn’t right you know I do take it very personally there’s no reflection that our team can’t cook but situations do happen sometimes it’s how you Rectify them is the most important thing and and

Hopefully they um they don’t happen Again Nam Jim and the mango tree have survived the coast trip now I want to meet up to review their performances or so they think they have no idea I’ve been spying on them with the help of undercover diners who’ve been filming secretly Simon Davis is a professional

Sec diner with an Eagle Eye for weak spots in restaurant food and service Sarah deran Robertson is a top food consultant who’s been expertly dissecting menus food and service for years I’ve asked them both to be demanding to see how the resturants respond this is just a bit too spicy for

Me could I order the chicken I’d really like to have that but I ordered this one first up is n Jim And I’m about to show them a front of house Fiasco that no one is prepared for unknown to both of you I sent in a secret Diner that’s very cunning and this is what he saw good evening how are you we got a table booked name of Duncan Ah that’s the Tai

Haggus thank you very much that Hagg is it’s a creative idea it’s fun it’s inventive the spice levels perfectly pitched it’s the sort of thing that could set this restaurant apart from other Tha restaurants in the country abely loved it and that kind of wow

Factor my God can I try a glass of the white Tai one do you can I just try a little bit I know I’ve never had Tai wine before I don’t know what it’s going to be like if you don’t if you don’t like

It you know what am I going to do with the the photo you know okay can you bring a bottle please yeah thanks but if I open it it mean you have to have it well if it’s not very nice wine i w want to drink it wow that’s not

How we offer wine service is it Sandy no that’s a bit of a shock so yeah okay if you don’t like it you don’t have to have it okay Yeah I don’t I do like that sorry I don’t think I do like that actually yeah I told you before you know open it I know but I told you if I didn’t like it I I wouldn’t have it that wait actually looked looked at me I

Went would he behave like that if you were there Sandy I think not what it more likely to do would be probably to come and ask what to do about the situation damn it’s not ideal it is appalling I’m just shocked in all honesty you know I told you before I

Told you before when I’m not paying for it you sure am I need to call police what I need to call police name call the police basically I told you before if I have hold on a minute I asked for a glass of tha wine okay you going to let

Me speak you give me the evil eye and you say to me I’m going to you have to pay for that wine and then and and and then you say to me if you don’t pay for that wi I’m going to go and call the police I’m going to do it’s absurd you

Call that decent service do you I’ll pay for it but I mean that’s just absurd that ranks as about the most aggressive service I’ve ever seen in my life oh my God I’ll call the police I’m lost for words incredible what I would love to happen

Is I put out an olive branch to the manager he takes it we kind of kiss and make up figuratively speaking excuse me hi there hi there um what’s happening with the the wine to be honest you know like I did mention I’m not going to char

Price I have you have pric all right I didn’t you know I all this business with the police I thought it was very strange I don’t want to AR with the customers only thing I can take it off you know like you shouldn’t threaten to call I’m very sorry thank

You you could see in his face he knew he shouldn’t be threatened to call the police Sandy how does it make you feel when you see that style of service been running your business yeah I’m I’m both shocked very embarrassed and uh not more than a little bit angry overall that’s

Been a very energizing experience on many levels I’m enthusiastic and excited about the quality of the food the service has been smiling and courteous apart from the one blip and I’m leaving here thinking I would definitely come back here and I would tell people about it and there’re

The two things that when you’re a restaurant owner you really want your diners to leave thinking about it something night you had well it will be corrected that will never happen again obviously the gentleman has Has Come Away with a decent experience apart from that one blip as he called it

But it to be honest it’s difficult for me to look beyond that blip everything you did was perfect The uh it’s I’m I’m I’m upset and I think it’s a combination of uh being very excited and very happy and then one minute and then going the complete opposite end of the spectrum the next and um you know so at the minute I think

I’m just a little bit lost for words I’m just very you know B angry for someone to point out of this you know because of the B service and then the thing it’s not it’s not that not what we want our customers come first and everything I

Hope we haven’t blown our chances within the competition um we’re going to have to work Hard next the chefs feel the heat in their final battle at my Flagship restaurant what’s wrong with that said the chicken is undercooked [ __ ] tonight two amazing restaurants are going head-to-head in a competition to find my best restaurant in Britain new order two tomyang gong now it’s the turn of London’s TI

Culinary giant mango tree to get the Spy treatment how are you are you well yes good welcome we’ve actually been tested twice because since I’ve left the mangot tree I sent in my secret Diners right yeah and here’s what they saw on the coach trip headchef Mark was

Crestfallen when under chicken was sent back to the kitchen manager KNX supervision kept them on side but how do they do when I’m not watching got a small plank on my table that is filthy they’ve got all these plastic WIP clean covers but they never WIP and

Clean it’s got food caked all over it it’s revolting nothing more this disappointing first touch of the menu dirty that glass noodle salad is so spicy is there anywhere I could have it but just a bit less spicy thank you thank you wow for you man wow fantastic that was

Really quick as well they’ve brought someone’s the sauce separately in case I want to control my own Ma that’s exactly what you should do exactly uh well handled great when somebody says that want something a certain way we don’t understand what their less spicy is sure so it gives

Them the opportunity to to do that themselves but it was handly it’s not very relaxing the fact that I don’t know what they’re doing there’s someone going on the back tables pulling this serving mats from under the cutlery so every table he does kaching kaching King every time they do it I

Feel like I’ve overstayed my work and they’re trying to clear the tables would you please get out now I feel like saying I’m Terri terbly sorry am I in your way what a shame when they feel that awkward and the noise is ridiculous especially when you’re trying to eat

Dinner the food was fantastic faultless loved it complained about a couple of things sent them back and they completely dealt with it but their customer care is pretty shockingly bad it’s a bizarre place it’s neither one thing nor the other they care and they don’t care uh

Food delicious second to none but that attention detail with the service it has to be worked out for everybody you forget that sometimes when you’re doing such big numbers so don’t take it personally take it professionally Absolutely it was interesting yeah there a bit of an eye opener what we saw on the film it is upsetting if I were a customer I I would I would say the same so I’m very disappointed I don’t feel let down by the service because we are a

Team we take the Pats on the back together but we take the knocks together as well and we will fix it there is more to the competition and we don’t want this to be the end for us both resturants have been left reeling by these Revelations but there’s

Still everything to play for for their final battle I’m bringing the chefs face to face in my Flagship restaurant I’ve challenged each Chef to create one amazing dish for 20 guests but to guarantee a place in the semi-finals it will have to be the finest dish of their lives well happy to

Be here so it’s dream so we both really very proud if we win that would be brilliant it was our customers that have put us where we are it speaks volumes that they’re proud of what we’re doing everything is focused on today and winning right huge pressure test this

One to cook 20 stunning dishes make them taste absolutely delicious create that level of perfection sadly one of you will be leaving the competition and one of you will be going through to the semi-final make sure it’s you good luck than you thank you both restaurants will be attempting

To impress me with a dish made from chicken the perfect meat to complement the he aromatic herbs and spices used in Thai cooking both the mangot tree and N Jim have had their ups and downs and I’m hoping that they put all that aside and they focus on those 20 dishes and use

That as they come back outside a dining room full of VIPs all with a passion for Thai food will help me judge both dishes tonight including Thai cookie writer oi cheap chai Sara and one of my all-time favorite Tha chefs patrea wear aan all the front of house teams can do is wait

And hope I order two CS away Table Three the mango tree two baby chicken yes chef for mango tree headchef Mark is sticking his neck out with a new complex dish made from the baby chickens that almost flawed him on the coach trip he was gutted when undercooked chicken was sent out three

Times cooked enough I just hope he knows what he’s doing today I’m happy with that lovely flavor beautiful smell you’re quite fond of baby chicken aren’t you I am we’ve changed it for obviously when we’ve done it in the restaurant we’ve learned from our mistakes of um

You know making sure it Cooks why I wanted to do it good I I’m not going to run away from anything good very bold put that baby chicken back on the menu again marks expose there only two of them him and OD so it’s pure

Focus for n Jim I’m worried that bee is still shaken by my secret Diner’s bombshell I’m so hot being in here Garden kitchen I’m nervous I don’t want this to affect the quality of our dish first of all I want to playar something really really important that’s gone the wine I want

You to set that completely behind you today is about you and your food and show me that passion yeah tonight be sticking to what she does best authentic food packed with flavor marinated chicken with pan fried oyster mushrooms and a Punchy basil puree but to elevate this dish to my

Restaurant’s three Mission star standards she needs to be completely on the ball four rice please be service please Table Six come on guys the food’s hanging around too long be is making simple mistakes away now please n Jim two chicken B you’re not even listening to

Me after that it’s two more not four more you got four chicken in there okay sh okay so do you want to take two chicken out this is not all right after this it’s only two more you got four in the pan so what do it take two hours I

Four be’s lack of focus is beginning to worry me I need to see her really step up to the Mark he’s doing okay she just messy at the moment I’m rushing let’s focus on the service B yeah let’s focus on these yeah be she’s had a rocky ride up into

The stage I want that to be put behind her and just focus on her 20 plates and come back but come back strong service please Table Six as quick as you can please yeah thank you oh I’m so no words but we we getting there let’s go let’s go let’s go let’s

Go it’s been a struggle but she’s got the food out service please much better you well done be good job thank you go please first dish we try will be from n Chim enjoy the chicken is very subtle and the sauce is beautiful it’s lovely Aroma but presentation I’m not quiet I’m

Quite confident I thought bees dish was excellent after his chicken disaster Marcus determined every piece will be cooked to Perfection today how long please mark four portions table two in 3 minutes his final touch is to grill it to turn the skin a delicious golden brown Mark your dish is it supposed to

Be crispy the skin or look I don’t want it to come across his burn good first table table five please yeah you happy with that Mark no no what’s that fragrance there Jasmine yes very nice Mark has gone the extra mile and his food looks wonderful go please five thank you the

Mango tree fish beautiful yeah it looks beautiful very delicate I I happy I’m so happy so excited about it from the mango tree you can see from my face this is wow factor for me the finishing line is within sight when the unthinkable happens excuse me um I’m just a bit

Disppointed cuz actually as you can see this is not really cooked let me show it to the the chef okay thanks very much let me take it away for you good T six pleas service I need you to not happy with this Chef they said the chicken is undercooked where’s it

Under oh [ __ ] it in is there it’s not even coming off the phone there you can see it clear as day [ __ ] me [ __ ] [ __ ] damn I’m so pissed off pink chicken comes back again and if there was ever a time not to serve it it’s right now not

Good enough four more Mark please how long just give it time so I can tell the dining room 3 minutes 3 minutes with table one please tell Rob don’t worry about the leg yeah [ __ ] the leg Prett pissed off made to eat my own words I’m not happy Mark we checked all

Them you see them underneath as well yeah yeah go tell one please yeah even I could never have guessed service would end like this from mango tree it’s been a challenging night for everyone but it’s time to find out what my diners thought of both dishes starting with mango tree let’s talk

Chicken well ours wasn’t cooked no well that was a ridiculous mistake and my apologies it just it wasn’t even leaving the bone was it it was probably still clucking fortunately not all my diners had the same experience it looked great when it came and when we tasted it the

Herbs go right through it better than six I prefer the mango tree because I love the chicken on the bone it kept it really moist very very tasty and the broth with it just worked loved it all I had to go for n because I like the so so

Much it’s beautifully marinated subtle and then you got the sauce as compliment perfect combination from n Jim yes and the chicken is lovely but the rice is bit too much water you know your rice sorry now I face a very difficult Choice which one of these two restaurants should go through to the

Semi-finals for Gordon Ramsey to say you’re the best that has mean a lot I would never forget it neither restaurant has been without fault but even good restaurants have their bad days I’m obviously hoping that the other 19 dishes make a bigger impact and impression than the one but can I

Forgive Mark for undercooking chicken again my two top tie contenders Nam Jim and mango tree have completed a nail biting service in my Flagship restaurant both chefs have produced an incredible dish but both have fallen short of perfection now I have to choose which restaurant is truly deserving of a place in the

Semi-final but first I need to make my own judgment on both Dishes Nam Jim it looks slightly clumsy chicken’s delicious it’s got that nice crisp texture to the outside you Spar that sauce on top of that chicken and the whole thing just comes alive not eye-catching but mouth watering in taste mango tree have gone the extra mile and

It looks like it’s been done with great finesse flare lovely the broth is almost like a sort of Tong gun it’s like two dishes in one rice soft fluffy and Incredibly fragrant nice little spray at the end with that Jasmine really nice chicken’s delicious but I’m just slightly nervous about that

Soft chewy skin should be crispy [Applause] two remarkable Thai restaurants but only one can continue through to the next round okay right I brought both resterant here to give you an opportunity a unique opportunity to really cook like you’ve never cooked before Nam Jim I saw the dish it didn’t

Look the most appetizing having been to your restaurant and seen the style in which you deliver food it was a little bit of a surprise to see something so basic as that I tasted the chicken and bang it was just yeah it was amazing however at this stage in the

Competition this round is not one on a single Dish N Jim secret diners I’ve never experienced food like that absolutely love that food haggus in a Thai restaurant doesn’t even sound right but for you to turn into something that good very few rests can do that anywhere mangot tree the fascinating

Thing with you Mar is you’re not even you’re not even from Thailand you seem to have this magic with Tai kuine that is a is a gift and when mango Tre is at its best is Untouchable send in our secret Diner absolutely blown away with that food I

Mean really really blown away with that food to do the boo sand again at this stage in the competition I admire the balls it was sweet it was delicious and authentic how could I criticize that how could I look at that dish and tell you

How to do it better I didn’t have to for the first time in this competition a dish came back you’ve left me with a very tough Decision the rest of going through to the semi-final Is n Jim Congratulations well done yes o good job well don’t you with your touch and the amount of experience you have with Tai Cuisine I know you’ve got more coming very disappointed you know I’m sorry for letting OD and KN and the team and our customers down but you know that’s the

Way it goes you know I wish n Jim all the luck but I’m pretty pissed off at the moment someone never tell me before I’m I’m I’m good and I’m I’m into this competition so if it means so much for me it’s a bit mindboggling for us we

Were all very very proud and a little bit shocked and stunned I think I’m so happy what an amazing day and two great resturants I’ll be sorry to say goodbye to the mango tree but at the same hand we’ve opened the door to something quite magical in St Andrews because they are a

Force to be reckon with but for n Jim now the competition really starts because the next stage of this competition is going to be even tougher British restaurants were once a laughing 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 with six weeks into my Nationwide restaurant competition and so far I found my best Italian restaurant Casmir from Bristol my best Indian prashad from Bradford my best Chinese Y andu in Blackburn my best British the milestone

In Sheffield and my best Thai restaurant Nam Jim from St Andrews tonight you’ll see who’ll be joining them in the semi-finals from your favorite French restaurants I spent years learning how to cook in France and I know just how good French restaurants can be I’m expecting tonight’s tenders to deliver

Something really special May the peas please Lisa thank you talk to any Frenchman he’ll tell you they have the best restaurants in the world with a lots of British restaurants serving great French food for centuries French restaurants have set the standards in the dining room as well as in the kitchen a good

French restaurant will wear you with the elegance and the sophistication of its Service as well as its food from nearly a thousand nominations I’ve chosen two brilliant French restaurants to battle it out for a place in my semi-finals Winningham fields in Lincolnshire serve stunningly complex fine dining dishes so beautifully

Presented it takes your breath away okay toor away please we know wintering fields we we we live it we breathe it and it is that nice place where you can sit down and be treated like a king for a night battling against them edinburgh’s larik headed up by a g

Gastronome Who WS his diners with simple rustic dishes bursting with flavor check on two go chees two macro two two beef wait make it snappy please I’m not cooking for Kings I’m cooking for simple guys like me for Country Boys both my French restaurants are about to face three formidable challenges designed to

Put them under extreme pressure first off I’ve deployed an army of 30 hungry customers who will invade each restaurant in turn and all order at once they’re on their way to sample the food on offer at the 16th century Manor House in estate at Winningham fields in

Lincolnshire what I like most about this place is it’s it’s quaint and it’s it’s like a little mini Oasis and also they depend on the local ingredients stuff produced on their doorstep and they turn that into the most amazing food hi guys hi how you good to see you how you well

I’ve forgotten how beautiful this place is amazing amazing amazing 5 years ago husband and wife team Colin and Beck put everything they had into this stunning restaurant there so much at Steak really and um I don’t want it to go wrong while Beck takes care of front of house Colin

Heads up the kitchen service pie ASP it’s been it’s been waiting 2 minutes he creates exciting modern dishes capturing all the Fantastic flavors of great French cuisine without the heaviness loves a roto I’m excited about this delicious Colin is pulling out all the stops to put this place on the map

The restaurant boasts a 5 grand champagne on the menu one waiter for every two customers and even has its own helicopter pad this is the The Landing facilities for the restaurant we give them the coordinates and then uh we just pick them up you know they’ve got all the

Staff all the gear the most amazing kitchen there’s obviously a lot of riding on this you can see it in Colin’s face he’s under pressure big time in just under 5 minutes from now the my diners will be here and they are so excited about walking into winam

Fields and being blown away you have dedicated your life to getting this place right really make this count big test today 2 hours 30 of my diners two courses make sure they leave on cloud n good luck my 30 guests are all looking forward to being treated and fed like

Royalty it should be ad D especially together on the pass you know we are 18 that’re cool we cool the Sumptuous dining room screams luxury a very nice uh menu for you Colin quickly serves an amuse Bush not only will it prepare my guest for the meal

Ahead but it also shows off Colin’s expansive approach to cooking but it’s not the only thing that’s expansive after he left the appetizers he didn’t collect the menu which are quite big can’t really place it anywhere Jesus what is that it’s like this is your life huh all

You need now is a and Andrew is to pop out from the [ __ ] F place we’re away huge after the first amuse Bush comes another carrot mov with coriander ice cream a little amush bloody hell will you have time to get two appetizers and two cses in Jesus you don’t do things by

Half do you there’s a lot going on you know honestly sometimes less is more they were delicious but it was quite a lot of flavors to be served before you’ve actually eaten any main meal perhaps maybe just one would have been enough I admire Collin’s ifall Tower sized Ambitions to provide a stunning

Gastronomic experience but but the minutes are ticking by and the theatrics show no sign of giving way to proper food I’ve never seen a bread trolley outside the Humber Bridge is D big enough for trolley for bread yeah it does work very well really yeah I just

Watched the waiter push it by and it was like banging left and right go a lot of work slic bread at the table adds to the theater of it so 30 minutes have gone and um we haven’t even taken orders yet I’m not a Fufu man I’m a flavors man and

I want this food to get out of the kitchen cuz when they get to taste this food they’ll be blown away at last orders have been taken Colin’s menu would do any french Gourmet proud it includes paper fried cornage bream with muscle and saffron Fric a beautiful ham hack and faga tarine and

One of my favorites John Dory s with a beero ham and a Nolly sauce that’s really nice that’s delicious tastes beautiful like yeah what’s the sauce on it again the frey of musles which ra all yeah very tasty inde thank you the food’s going down a storm but it’s overshadowed by the

Service 1 2 3 4 5 6 7 8 9 10 11 boom anymore look all you guys there seems to be an awful lot of people I don’t think they’d want any more than there is in here just check there’s no one in here I don’t know I haven’t se the same

Person twice yet there are three front of house managers and 12 other waiting staff what are you doing there I just making sure just calling for service you like some te coffee or no no fresh juice no oh excellent can you manage busy than he thr unfortunately just with the staff

Colin that’s 1 hour gone 1 hour to go yes okay how long that L for his Mains Colin is showcasing his unique take on the Glorious French tradition of fine dining he’s serving a delicious rolled saddle of lamb with palenta chicken canalone with fagar and an opulent Lobster risoto accompanied by a

Parmesan twill and lobster bisque sauce on the plate okay one L one Lobster away please come on get rid of this pass for me please the food looks amazing but the table management system is chaotic with too many people involved it would be so much better if just one person took

Responsibility the start is Main’s desserts um and then we have a little appetizer tick basically the chef can see it from where he is and everybody up here knows where they are up here I’m not convinced despite all the waiting stuff this restaurant’s letting my diners

Down the went mainor yes St STS you haven’t just STS yet I think they’ve got confused and left us out getting a little bit Ben Ben guys so it’s just 1 hour 20 minutes with nothing in front of them all these waiters are flying around no starters you’re better than that

Too Dory too bream it’s away now okay ready service please as time ticks on everything’s starting to get muddled up um which table do you want last table four and the full scale of the mess is only just becoming clear I’ve got table of four here right you sure that’s table of four

Are you still waiting on S us ex my apologies a little over an hour and a half now how St wants to play with no starters we keep watching everybody else their food that way exactly a minute okay come on come on come on come on come on come on

Unfortunately someone crossed it off at the top how can you have so many management out there and they cross it off and they haven’t even sent them yet huh they got more managers here they got in buckin Palace keep going keep going keep going with time running out fast

And some guests still not served I’m starting to fear the worst I it that’s it 20 minutes to go Colin 20 minutes to go there by the skin of chicken sauce Amy chicken sauce about 5 minutes say [ __ ] let’s get it out three waiters guys last

Table you want to someone help him do the ice cream put his garnish on now Ben see the problem is your problem is you’ve given me that which is table four and table six right that’s it time out 2 hours Gone incredibly for the first time in this competition not all my diners have been fed two courses for a restaurant this good it’s embarrassing do I want to be judged on a vicious was or do I want to have that served in front of me was a no brainer

It’s beautiful I mean just stunning they can’t tell everybody how [ __ ] delicious it is because it’s it’s gone past to 2 hours the only comfort for Colin is the fact that the diners that did receive their food loved it it was nice it was well worth waiting for well worth waiting

For we did wait a little longer than I expected uh and when it came yeah well worth once the food has arrived you ever forgotten how long we’ve been waiting because it delicious end of service and time for me to tell Winningham Fields whether I thought things were b or no big

Test feedback from the dining room service claustrophobic I just want to pull some of the waiters out and get rid of some of the drapes I think you know that kind of the stayed you know win Fields esque service can look very I mean direct feedback back from the customers that

Experiencing the service being too claustrophobic no I appreciate you listen you ignore it no no not ignore it at your peril if my diners felt that your service was claustrophobic please listen to it cuz it’s valuable information we’re looking for the best restaurant in Britain not just for the

Best food but the best service and it goes hand in glove the customers love the food which is great news sadly didn’t get a chance to taste it all cuz we ran out of time don’t worry about the fufo I think you guys Tred too hard and

I just think you you guys just need to chill the minute you match the service with a level of attention to detail on the food you’ve got something unique here gone silent need poon otherwise going be the [ __ ] [ __ ] next two three minutes on a pal please my

Diners descend on legar in Edinburgh as the battle of the bully Bay heats up I’m not saying it to make you look stupid it needs it needs a leader I’m not asking you to do [ __ ] on your BX I’m looking for the nation’s best French restaurant and your nominations have led me to a fantastic place in Edinburgh one of the best French restaurants in Scotland a definite contender in this competition I fell in love with French food from a very early age so my standards already high and tonight I’m

Hoping to be inspired by this amazing little beast Thro where’s the French man where’s he hiding he’s hiding as usual in his little dungeon absolutely what what Chef hey go are you well yeah yeah good to see you and this is y m y nice to meet

You always good to see you too head chef sha Michelle has spent his whole life cooking in high-end French restaurants but a decade ago he turned his back on the world of exclusive or Cuisine to open his own restaurant serving No Nonsense No Frills French rustic fair

That remind me of Home definitely the style of cooking I wanted to do was totally different was nothing to do with what’s being Dawn actually in in restaurant nowadays that’s they come from here come from the hard I’m not cooking for Kings I’m cooking for poers you know I’m cooking for

Simple guys like me for Country Boys Jean Michelle and suf Yanni serve up favorites like delicious pan fried scallops the beastro classic twice baked Rock for sule and rabbit riets this award-winning beastro has earned its loyal following yeah that’s nice I’ve got the texture there it’s delicious the

Minute you walk through the door you really feel like you’re back in France and that’s one of the biggest compliments I can pay a Frenchman with food this good combined with Jean Michelle’s Bon Me surely my coach diners can’t fail to be seduced you can do it lead the kitchen

Drive the kitchen problem run the dining room give some French charm to the service some of the guests will come in and think that the rabbit is a little bit intimidating explain Jean Michelle’s in love with lapan and he adors rabbit and more importantly sell itance there we go hi there good evening

Welcome to restaurant manager Julie and her all French front of house team waste no time in laying on the charm a little Amish Bush for you it’s spring onions and cheese pal that’s great I get that for you thank you how does the menu sound uh absolutely enticing enticing

Yeah if you have any question about the rabbit the cook no problem okay so two rabbit one mering one Bri orders are starting to come in thick and fast great thank you very much Julie and her team have done a great job of selling the rabbit so you got three

Rabbit already yeah out of six guests happy there a Frenchman happy always happy Jean Michelle and Julie have a unique system of communicating service Judy you want me to tell you when you’re ready for the starters in the main course no just bang just bang what we

When I bang she comes when you bang she comes sounds like a porn movie how’s every up there Julie yeah everything the atmosphere upstairs is Buzzy and relaxed and my diners love the food that’s nice how was the S is lovely good but the kitchen is far too relaxed

For my liking and there are some silly mistakes occurring joh Michelle is that hot enough is that it was cold out on top Right you know that one fish to Rabbit and the rabbit’s flying out flying huh let’s go for those Rabb see another minute sh the most popular dish tonight is the saddle of rabbit with black pudding and apple go that’s good to go yeah the meat’s wrapped in fat to base

The rabbit as it cooks really nice really good it’s all nice it’s great to see Jean Michelle using such a traditional technique but I’m worried about how he’s running his kitchen the border is full of checks you’re halfway there yes this is where we’re right up against it right now Jean

Michelle doesn’t seem to be taking the lead in the kitchen leaving both his Brigade and front of house team rudderless you can’t get him away from the save this one can you no he loves it once he gets going that’s him I know he loves cooking but with so

Many orders on at the same time someone needs to be taken control are you supposed to read his mind cuz he doesn’t talk to you huh the rabbit’s been left under the lights on the hot plate for 2 minutes while Jean Michelle plates up the lamb that

Rabbit Goes dry within 30 seconds there such a shame j i this is what hurts for me I know J you you’ve gone from a chef into a cook and the lamb not ready and the rabbit’s standing there it’s just wow get in there look at me two seconds

He’s gone silent needs a voice in here now otherwise going be the [ __ ] [ __ ] H [ __ ] man the one ingredient I’m missing is a leader more I’m not saying it to make you look stupid I’m trying to get the food out at the same time and it’s not my it’s not my kitchen so when the rabbit sits there for 2 minutes and

Yan’s looking at you waiting for a call I just it needs it needs a leader two three minutes on a PM do please such a shame Jean Michelle’s gone from the owner now into a cook because he’s not talking to anybody next to go pole chef One Fish Two lamb one rabbit thankfully

Yanik has found his voice and sort of started holding the Rings because this place needs an organizer and someone as a front runner I love the way Yanni is tasting everything he’s proven to be the rock in the Kitchen Tonight hold on two seconds Audrey Audrey bring that back please I’m

Not asking you to do [ __ ] on your boss but when you’re he’s standing there slicing the [ __ ] rabbit it’s gone dry there’s two lamb to be plated up and he’s not saying anything to you so PA yeah right next you cook [ __ ] amazing food yeah but I don’t

Understand why you disappear in service when you you don’t talk to anybody so I’m just struggling to identify who is the leader tonight I want to find the best Resturant in Britain understand and the best restaurant in Britain doesn’t have food that sits on the hot plate for 2 and a half 3

Minutes we’re on to desserts always a highlight of great French cuisine true to form Jean Michelle’s created simple rustic desserts s including Brios panadue with apricots Julie I’m so sorry but does Chef check the desserts or did you just run out with them well when he’s busy like that he’s not busy he’s

Not busy there’s only two tickets left please show him the dessert a cursory glance just doesn’t do it it should have tasted them was quite tart it was it was lovely the B was AB delicious that the apricots were just too tart to tart okay the apricots

Aren’t ripe and they should never been used in the first place Che um a everybody saying they’re too tough too tough yeah that’s why I asked has a chef seen them an hour ago you miss nothing going out your kitchen whether you’re running a beastro fine dining or a

Burger store you watch everything damn what a shame I’m a bit disappointed with a with a dessert I think that uh those seic could have been much better there have been ser serious mistakes in the Kitchen tonight but what’s the verdict front of house good I love it’s delicious yeah

It’s the first time I’ve ever tried Dr it um so it’s lovely fish was really meaty wholesome hearty yeah I loved it was fantastic it’s time for me to tell exactly what I think tough night very tough every restaurant in every category is going under that level of scrutiny it’s a

Pressure test we know as chefs that food shouldn’t hang for a long time on the hot plate I know no I have to take the blade for it I should have stay the pass and uh and them did again because I know they can do the job what I did love

Downstairs was how often everybody was tasting stuff so when you run upstairs with apricots that the chef hasn’t tasted I’m going to ask you to come back down yeah and if you tasted those apricots before they left the hot plate I can guarantee you have said stop we’re not serving the pampero with

Apricots apart from that friendly service bloody good food thank you thanks very much Leer’s got great potential but it has to be consistent on every plate whether it’s the most amazing starter or a phenomenal dessert it has to be that exact standard across every plate and Jean Michelle has to

Decide if he wants to cook all night long then pass the leadership qualities to he’s number two and if he wants to lead then lead if he wants to cook then cook The coach trip was a massive challenge for winter fields and legar now I’m invited both teams to London to discuss how they’re getting on in the competition but what they don’t know is that secret diners sent by me have been to their restaurants the first is restaurant

Critic Simon Davis I’ve rigged him with secret cameras and asked him to be demanding and difficult I’m allergic to those I can’t eat sultanas now we’ll really see how these rests perform when I’m not there watching and so will they first to see the evidence is Colin from Winningham fields and his suf

Slavic hi guys Hi how are you good to big test for you wasn’t it yeah very never done something like that before so feel bit of having comfort zone unknown to you you’ve actually been tested twice I sent in my secret Diner and this is what happened on the

Coach trip they let my diners down with over fussy food and service but have they learned from their mistakes hi there hello dozers for you vious with some Ma and thank you very much thank you thank you of course we we didn’t ask for these they just came to us first off great

Welcome amuse Bush Arise at the table didn’t ask them gets put down and bang they start eating uh you’ll find three different menus but only two are available you have the very first one which is the lunch menu then if you turn the page over you’ll see a red ribbon on

The right of the Red Ribbon you’ll see the menu Sur that’s the one that we only do on the evening would excuse you have to come back on the left hand side however you’ll find theart which is fully available as well we start with the main courses and then you’ll find the

Desserts at the back of the menu on the following page exhausting the menu is Big imposing huge description it’s long windy it’s getting heavier and heavier and heavier and they just want to be left alone all that right so we get another amuse am B that’s three things we’ve had so far

That we haven’t ordered beginning to feel like I’ve really started to eat now and we haven’t had the first of our three courses I hope they don’t bring us another Amo B otherwise I will be unamused B one is a really nice gesture great opener sets the tone for what’s

Happening next but any more than one and it looks like you’re trying too hard roasted Lobster res Lobster was serving was a SED with a lobster Bas and CH have cheese did that I was so annoying when he pointed out that Morale Mushroom I swear his finger vir he touched the mush

If not touched it I don’t you know I don’t want someone coming in and pointing their finger over my food and that’s that that’s that bug her off food is exquisite you need to look at your service you need to really just Rin that in and bring a breath of

Fresh air in there and you’ll surprise yourself and more importantly attract a different Cent to which you’ve been slightly nervous of going for let’s Go it was great to get feedback from Gordon it was great for him to say to me you know it’s Gordon RS is telling you what’s great about your cooking what’s not so good about it and and what to fix about it and anyone who can say negative

Things about it is great because that means we can analyze it work it do we need to change it it’s great feedback you know that is priceless next will the chefs be able to handle the pressure outside their own kitchens when you dry that fish a little bit like

That when you come to sap the sauce will glaze and stick exactly that okay sh he’s uh sing the plate like he’s uh shaking hands with the queen it’s going all over the place refined French restaurant winteringham Fields from Lincolnshire service please it’s been waiting 2 minutes is battling out with edinburgh’s

Charming beastro larik you know there one rabbit and one Bri to become become my best French restaurant lear’s team Jean Michelle Yanni and Julie are about to discover that one of my spies has been checking them out I sent in expert food consultant and cuckoo writer Sarah deran

Robertson she knows what makes a great restaurant hello hello hello thank you so much for coming that was a tough test it was what you didn’t know is that you’ve actually been tested twice when I left the G I sent in a secret Diner let’s watch it shall

We my 30 diners love lear’s rustic charm but the service and food suffers from John Michelle’s lack of leadership in the kitchen our things running more smoothly now hello um table for two Duncan what would you recommend two yeah rabbit rabit okay when I came in I said I was really

Hungry the Dos have come out super speed and I said my goodness I Wasing she said yes I told the chef that you were hungry that’s very good nicely Asing between the kitchen and the restaurant good it’s actually very hot in here even the butter is beginning to melt and go

Soft it’s not that hot outside so I don’t understand why it’s so Hot oh my goodness thank you oh I’d be delighted it’s so hot ah the man with the power we should have just asked you only I’d known up this morning sry guys got s it on are we not allowed to have that on in the morning to get the

Russ it nice and cool when butter starts melting at the table table are you cutting back on the electricity bill no no no no not no I don’t know what put just for to put it on there’s a bit of a school boy era when we can’t have the

Air conditioning on yeah what a shame is it too late or could I just have boiled new potatoes these are just a bit fatty just boiled new potatoes just me okay thank you beans are delicious I loveely quy is that yeah that is that’s okay yeah

It’s okay for you okay yeah thank you she’s brought me my replacement potatoes not to be worried about the PO potato mean he’s not your finest example um talked about the um horrible greasy soda potatoes that came out swimming in fat they look Dreadful in

The kitchen we have to be a to be more stand just need to watch everything you can’t do everything you can’t do everything no you can’t but when you cook a stunning main course the garish is equally as important it boils down to the consistency again doesn’t it yeah

What a shame I’m a bit worried we’re not going to make it to the a is there any way we could take these in a doggy bag oh yes not the ice cream obviously but cuz I just think we’re not going to make the flight in time otherwise sorry

That’s my fault no no it’s okay thank you very much e it on the plane they do know we’re in a rush now we’re ready to go waiting for her to come and take the money she’s answered the phone she’s gone off to the kitchen still hasn’t come to take the

Money what a shame right at the very end yeah dying to catch their flight it’s an urgent request and it’s just been blatantly ignored so it was like sort of small little niggling facts that you put them all together it’s like a a bit of a below par performance when I know when

That R’s on song it’s the best beastro in the country in a way I’m disappointed by the the the the potato Saga that that’s something that’s a lack of concentration a lack of supervision the service there thing we can change the cooking of the potatoes the communication with the

Chefs so this kind of thing can easily be resolved both restaurants have struggled this is their last chance to impress me I’m taking the chefs out of their kitchens and into mine at my three missing St restaurant in London where I’m challenging them to create one mindblowing

Dish I feel very confident we’re a very very strong team so we are going to work our bollocks off and it’s going to be you know hopefully a three Mission star Result wow to be in this restaurant in this kitchen today is a a hell of an experience we had to win it I want them to raise their game and cook like they’ve never cooked before this is it the battle of the French within these four walls is

Everything I’ve ever wanted ever worked for and I suppose my dream come true there’s no greater platform for both these restaurants today to show off only one restaurant go through the semi-final make sure it’s you and every time you put food onto that plate think semifinal and good luck all the best

Guys yes French cuisine is close to my heart so I can’t wait to see what jean Michelle and Colin create using fish as their main ingredient first table on they go four covers away table five for John Dory please thank you but it’s not just me they’ll have to impress 20 distinguished

Guests will also help me judge both restaurants dishes including head chef at the French Embassy and food writer and novelist Joan Harris author of shakla and two popular French cookbooks both restaurant front of house teams are dining here today and Colin’s dad but they can only sit and wait while

Their chefs battle it out and Yanni give me a time for the first table please six or seven minutes to the P year let’s go s minutes thank you Yanni great love the information Jean Michelle and Yani from legari have made their names with simple food but today they’re going Hot

Cuisine with poach John Dory so with palenta cake and longus a lightly battered oyster and a longest bisque oh G me so you run one of the best beastro in the country this doesn’t sound like a beastro classic this sounds like you’ve we we’re cooking in your kitchen today

We don’t want to do fish cooking we try to raise our again so you’re going uh you’re up there aren’t you you’re we try John Michelle turned his back 10 years ago on find IR because he wanted to become a little bit more rustic but today he’s going back to that

Fine dining style and he’s really pushing the boat out what he had for breakfast this morning I don’t know it must have been a [ __ ] strong pot of porridge Only Hope Jean Michelle and suf Yani aren’t overstretching themselves winam fields for red mullet please pleas Colin give me your time please on

The first table one please okay 3 minutes on the four fish pleas 3 minutes to the window thank you on the other side of the kitchen calling from winam Fields usually has the opposite problem creating food that’s just too fussy Colin svic are exposed because they haven’t got their Entourage of 25 chefs

And 15 gardeners and and four you know individuals to wash their cars so today they are on their own tonight Collins pan-fried red mullet and serving it with bully based sauce and a Mediterranean salad the whole idea of about this dish is that it’s a Nas it’s a salad so each

Part has to be perfect and that’s what makes the dish it’s not just the flavors you can show off you know you can show off corett and green beans so that’s good okay how integrate is it on a scale of 1 to 10 the garnish is going to be

About 7 out of 10 the rest of it four wow it’s not bad for you is it I know yeah Jesus listening listening good deconstructing a n while salad in this way is a bold move now he’s got rid of all the distracting FRS Colin’s going to

Have to re focus on flavors to make this work I thought Colin on win Fields was going to go more complicated over the top yet he’s rained it in he’s he’s gone simpler it’s a chance to concentrate and really really show off over at legar the timing of their palenta and deep fried

Oyster must be perfect I want the palenta to melt in your mouth when you having it or the flavor to disappear in your M it’s precise cooking just check your place a little bit of water there work together just try to drain that fish next time in the cloth when you dry

That fish a little bit like that when you come to Sauce it the sauce will glaze and stick exactly that yeah wait watch the sauce in the r of the plates as they plate up the pressure has clearly taking its toll he’s sauce in the plate like he’s

Uh shaking hands with the queen it’s going all over the place it’s a shame because he looks nervous which I didn’t expect especially from a French man don’t know why I start to shake and shaking my life you even when I got married I wasn’t shaking really God on made me shaking that’s

Incredible’s ready wait I’ll get the oysters in you start cting happy with there Chef that’s absolutely beautiful Chef y perfect in Jean Michelle’s hour of need I’m delighted to see that suf Yanni is stepping up to the plate again I love the way you’re tasting as well yes yeah

What you’re tasting yeah is what they’re eating yes let’s go go last table now please yeah two John away table three please fish good to go good to go be be good to go let’s go Jean Michelle and Yanni are really working as a team sending out plate

After plate of exquisite looking food John Michelle they look great fantastic very nice go please little tiny the plate well done excellent go table for please good good good the dish from thank you poach John Dory and Lustine cake POA Beignet on top and a lobster be

It’s very delicate it’s an explosion of flavor after two John table four four more away please on table five yes keep that momentum going guys please yes Colin’s gone for a simple dish so his cooking must rely on flavors not FRS and I’m not sure he’s nailed it before he

Passed it it tasted fragrant and like a like Bully B but it’s almost like it’s lusted fishiness and it’s got more veggies you want it to taste of what’s on that fish exactly h fine today they have to make sure that dish is all about Flavor not how things

Look St how long please 10 seconds fish 10 seconds yeah work together come on guys gently check your plates come on work together work together work together vibrant colors love the idea of the egg yolk on there let’s go good happy with those Colin yeah they look fantastic go table one

Please go beautiful I love that level of creativity and the confidence to be that simple without that red mullet brilliant last table yes make it look absolutely perfect like the first table yes okay great table three please let’s go oh sorry sorry sorry sorry back please sorry thank you very

Much Colin get over every one of your dishes yes come on wait a little good okay thank you good excellent okay pan-fried red mullet you have tomato fondue corett I finished with potato gallet on top Colin’s presentation is brilliant and I’d expect nothing less but I hope his dish is as

Successful as the’s my God it’s delicious it beautiful that involves a little bit of skill to get something out that’s still sizzlingly crispy on time as well service is over and it’s time to find out which of these two incredible dishes my guest preferred starting with winteringham

Fields nice to see you thank you excellent now let’s talk fish um red mullet how was it really nice and crispy on the edge you really like when it’s crispy yeah it’s really good and what do you think of the sauce I love that it’s one of my favorite things you know yeah

It’s really good think Pro exactly summer time and yeah it’s really simple and I really like it I thought the red M was absolutely fantastic um when it came out the skin was really nice and crispy and it was still very fresh and hot from the fan it was like being in the

Mediterranean you know on a sunny day sunshine on a PL the fish was slightly overcooked for me but overall uh it’s it was a really good dish ladies let’s talk dori how was it on the whole I think it was very nice good the whole balance of the dish was

Beautiful and the flavors were very complimentary to each other we all found I think that the oyster was a slightly odd thing because we couldn’t quite tell what it was yeah interesting Johnny Dory I loved the um loveed the fish um and really Delight by the oyster I thought that was a real Treat both French teams have excelled themselves in my kitchen serving up Exquisite food worthy of their reputations and mine I think to go through the semi-finals would be would be excellent for the restaurant and for everyone back in Edinburgh all the staff we’ve worked

With I think it would be a a dream come true for us all we see what the printers I thinking and then we take it from there I was happy with everything that went out there was nothing I wasn’t happy with each individual part was cooked I wanted to be cooked so

Everything went out I’m happy now I must decide which team has their all important geniqua to take them through to the Semi-final the chefs from my top two French restaurants Colin from winam fields in Lincolnshire and John Michelle from lagik in Edinburgh have just finished the service of their lives two exceptional restaurants but only one can stay in the competition to help me choose I’m going to taste each team’s

Dish visually both dishes look attractive great finesse so leg go eat first this guy surprised me today pla lined inside with Lustine ambitious and dangerous tastes very good John dory sauce is delicious Rich Ro robust and a really nice sort of shelfish bisque really good does it need the

Oyster fried at the end not really no the sauce is the is the key there a lot of heart true French passion all over that plate winam Fields red mullet crisp you can hear it as we cut across beautiful H delicious packed full of flavor the Intriguing part there is the

Sauce it’s like a sort of tomato bully Bay bisque very clever and it looks intricate but it is very very simple and bloody delicious this is a tough call cuz it really surprised me and I’m more surprised with John Michelle cuz I didn’t think he had the capabilities of

Doing that and I didn’t think that Colin could reain it in two outstanding French restaurants but only one can win a place in the semi-finals okay okay the winner today is based on everything we’ve experienced Colin you pulled it back you sort of rained it in which I didn’t expect to see

Today that dish delicious like excelling is difficult Under Pressure but you push the boat out think of the journey when we started off with 30 diners turning up unexpectedly for any restaurant anywhere in the country that is immense pressure I mean really immense pressure both the restaurants handled it

Brilliantly well after that I then secretly filmed your restaurants in operation unknown to any of you to make sure that you weren’t just rolling out the red carpet because it was me and that told me a lot So based on everything I’ve seen everything I’ve eaten and everything I

Experienced the winner is going to come down to this the restaurant that I want to go back to is it the that French charm that real come in sitting in my front room with an Ambiance that is electric or is it the Sumptuous restaurant with rooms that you walk in

And you’re sort of Blown Away without charm tough the winner of the French Category is winam field congratulations Jean Michelle you surprise me today and you are a credit not just to your restaurant but to your country because you showed flashes a Brilliance don’t stop well done well done well done I be disappointed but at the same time very pleased with what we’ve done today uh

We’re going to take it back to rarig and um and take it from there start the game high five great result for us which I’m really chuffed to bits with Gordon Ramsey one of the most famous chefs in in the world um telling me that you know

He likes my food and he wants to go back to my restaurant so how big did you get on top of that you know it’s fabulous so yeah really really really CH a Bit winam feels Forever I’ve been on the most amazing journey with these two French restaurants and it’s quite sad to say goodbye to the gik however the journey Starts Now for winterham Fields they so deserve their place in the semi-final