All language subtitles for Gordon.Ramsays.Future.Food.Stars.S02E05.1080p.HDTV.H264-DARKFLiX

This program me contains
some strong language

I'm on the hunt for the UK's next
top food and drink entrepreneur,

so I've hand-picked
12 amazing contenders,

each with an incredible
up-and-coming business.

I want to invest £150,000
of my own cash into one of them

and catapult their business
to the next level

But I'm not giving the money away
easily. They'll need to earn it.

SQUEALING

That's not how you do it.

It's on fire.

SHE GASPS
BLEEP!

I'm setting my contenders
a series of

food and drink-related
challenges...

I mean, they're cooking,
but in the wrong way.

GRUNTING

SPLUTTERING

Stop now. You're being rude.

...which will test them
on every element of the industry.

Close up, please, Hebe.

Just all stop.

If anyone can't give me a standard,
then please go home.

Only one of them
will make the grade.

Who will be
my Future Food Star?

Previously...

It's all about innovation
and reinventing the classics.

Oh...whoa!

It's not good.

You'll all be launching
a high-end canned vodka drink.

That's...
A bit disappointed, if I'm honest.

Everyone likes a cheeky vodka,
don't they?

Would you use words like
"It's 12 o'clock somewhere"

on any of your drinks?
I don't think that we would.

It's not advertising that it's a
cool thing to do. It was a mistake.

They left me to tidy up
what they had created.

That is as an out-and-out lie
and, I'll be honest with you,

excuse my language, but it's BLEEP!

I need a leader, not a follower.

Naomi, we're done.

Oh, wow. Ooh!
Well, this is quite impressive.

Is it your house?

Yeah...my house!?

Welcome to Kier's place!
Oh, you know...!

It feels like I'm in Wonderland.

I've invited the guys to meet me
here in Lowther Castle

in the beautiful Lake District,

and I've laid on a stunning
high-end afternoon tea for them all.

Oh, wow, look at this.

Aw, this is cute.

Now, this week is all about
creativity,

making something out of nothing,

and then turning humble ingredients
into a huge profit.

They say that money
doesn't grow on trees.

Trust me, it certainly does here.

What is everyone going for? Ooh.

Oh, my God, that is really good!

I feel like we're going to have
to really earn this afternoon tea.

Abseil down the castle backwards
or something!

What flavour's on this?

It tastes like, you know,
like a scone.

I hope we don't have to make them.
Oh-la-la.

Oh, here he is. Hello.

Good morning.
CONTENDERS: Morning.

Are we good?
THEY RESPOND QUIETLY

How beautiful is this?
THEY MURMUR POSITIVELY

Stunning.

Now, what you've just eaten
really epitomises

what I'm looking for this week -

turning something humble,

and elevating it
into something really special.

So, for your first challenge,

I want you all to recreate
four of those Michelin-starred

Mille-feuilles you've just eaten.

First of all, you're going to need
to forage for the star ingredient

over there
in that beautiful woodland nearby.

The star ingredient -

pine needles and pine cones.

To get the needles and the cones,

you'll need to climb 40 feet...

No, Gordon! ..up a tree.

LAUGHTER

Today you'll be in
two teams of four.

Let's have Rachel, Hebe,
Sam and Kier.

You're going to be the Red team.

That means Flo, Craig, Andy and
Amy, you'll be the Blue team.

I'd like two people from your team
to get up into that tree

and collect your needles
and your cones.

The other two
will make the pine glaze

and then construct
that beautiful Mille-feuille..

The winning team will have an
advantage in tomorrow's challenge.

Anybody scared of heights?

Kier! Come on.
LAUGHTER

I told them on the form and...!

LAUGHTER

Right. Good luck. Off you go.

Anyone got any
tree-climbing experience?

I've fallen out of a few.

Don't say that. Don't say that!

I would love to go in the trees

but I think you two really want
to go in the trees. Yeah.

Yeah, you need hunks like us
in the tree!

Yeah, I'm well-confident. I just
want to get sent up that tree.

You'll probably see me shit
myself a bit, but I'm ready.

Tarzan! Yeah.

You've got the hair for it.
Thanks.

OK, so we have to do the glaze
and make the Mille-feuille.

Do you feel confident building?
Yeah. OK. Yeah?

You feel OK with glazing?
Yeah. All right.

Are we all good, we're ready?
Yeah, we're good. I'm ready.

Who's going to do the tree?

I might freeze in fear if I'm...

I'm going to be better up a tree
than in the kitchen.

See, I don't mind the tree,
but I know when I get up there,

the whole tree will vibrate.

And I'll be like that if you put me
in the kitchen. Yeah, all right.

I'm happy to glaze the pastries.

Obviously, I'm not
climbing up in the tree.

Balancing on a branch? No chance!
Have you seen the size of me?

I reckon I could have a go
at building a Mille-feuille.

It's just pastry, bit of glaze,
a bit of mousse, pastry...

He's sacrificing you!

You'll be all right.

Get those pine needles.
What could be so hard?

While the teams get ready
to climb the pine trees...

Cal, are we good?
We're good.

...I've gone to see Cal Byerley,

co-owner and chef patron
of Restaurant Pine,

and creator of those
remarkable Mille-feuilles.

Congrats on Restaurant Pine.
Thank you.

Sustainability is the DNA
of the restaurant. Absolutely.

You've been open a year. Yeah.

The refreshing thing about these ingredients
is they're free. Yeah, absolutely.

So from a business perspective,
you know,

we get this humble ingredient
and we elevate it to these beauties.

Tell me about these.

So this is the Mille-feuille
for our afternoon tea.

So you've got layers of puff pastry
which are glazed with pine,

that they're going to make today.
What does the pine do to the glaze?

It just adds a lot of refreshing
floralness to it,

really helps bring it all together.

Tell me about the glaze because
it's no ordinary glaze, is it?

What do the contenders
have to focus on

because if it goes too far,
it crystallises. Yeah, that's right.

If not in there long enough,
it doesn't infuse.

Yeah, it's not going to infuse.

It won't have that right consistency
to glaze the pastry with,

so it will just be running off.

Fingers crossed the contenders do it
justice today. I hope so, cheers.

Rock, paper, scissors
for who goes first.

One, two, three.

Yes!

Have you already found
a couple of acorns?

LAUGHTER

Right, Blue team. Who's first?

Craig, good luck, off you go.

Each pair have 20 minutes

to collect 25 pine cones
and around 100 needles.

Oh, yes, Rache! Yay!
Legend, go on, mate.

Ugh.

They need to collect pine cones from
the outer edge of the branches...

Careful, careful.

...as these get the most sun

and are the most succulent
and unique in flavour.

Yes, Rache. Yes! Ah, go on.

Now just sit there
and get everything.

Don't sit down right now.

Aah!
SHE LAUGHS

Just slightly
behind you to your right,

see how they're all exposed
to that light there? Oh, yeah.

Ugh.

Yeah. There, there, there.

Look at them. That's it.

Well done.

Let's go, Hebe. Oh.

Next to climb the trees - Hebe...

Let's go. Climb, climb, climb!

HEBE SQUEALS AND LAUGHS

...and Andy.

Right to the end.

That's the ones in the sunshine.
That's it.

We've all seen your muscles.
We know you can do it.

HEBE SQUEALS

Right, Hebe, turn round,
you're going the wrong way.

Ooh, this branch is so wobbly.
Is it strong?

Yes, it is. It's sturdy.

It's being held up by the other one
as well, so you're fine.

I don't want to snap the tree!

SHARP SNAP, TEAM GASPS

Are you OK? Yeah, don't worry.

One minute, one minute. Go on, Andy.
Come on, Andy.

You can do it, go, go.

Right on the end,
the branch in front of you.

What, this little cone? No,
not them. They're the wrong ones.

They're dead.
They're right on the end.

30 seconds left. Come on.

Brilliant, Hebe! Come on, Hebe.
THEY SHOUT ENCOURAGEMENT

Pull it, keep pulling.

Well done. Oh, well done. well done,
boys.

Ooh, my back.

Well done. Well done, Hebe.
Right, good job. You did good.

Oh, my God.

We've done OUR job.
Yeah, well done. Now it's our turn.

Mille-feuille, please!

You get up there and you've
got your face full of branches,

you can't really see.
I'm like battle-scarred and cut

and I've got a wedgie!

Right, I'm going to strip these down

and then get the big cones out
for you to crush.

Pine cones and needles foraged...

Ooh. Ah.

...the teams must now follow
Cal's three-stage recipe.

Is that enough?
Definitely 200 in there, yeah.

OK, so that's boiling.

Where are the pine needles going?
In here. In Sam's glaze.

First, they need to boil
the pine cones and needles

to extract the flavour
for their glaze.

It's not boiling yet.

Can't do anything, it needs
to get a temperature. No.

We should have thought
about boiling it first.

So the Blue team are
a little bit behind. Yeah.

They didn't bring it up to the boil
first, so they stick

all their pine in, it's going to
take longer... They panicked early.

I can have a little taste of them,
I don't mind.

It's got a good flavour, right?
Wow. That's really good.

Let's go. Yeah.
Got the flavouring, let's do it.

Ooh, it looks good. It's got
some green colour. Yummy, yummy.

The good news, the Red team, they're
tasting their stuff. Yeah, yeah.

It sounds like they've got
the right flavours. Sounds good.

Also, I don't think the Blue team
tasted theirs. No.

You can't guess it, right? You can't
guess it, no, you should be tasting.

And the quality, we've got time,
and there's quality, quality -

that's what we're being judged on.

With glazes made...

Just like your toothpaste!

...the next stage is to start
assembling the Mille-feuille,

layering puff pastry
with piped glaze.

Good work, Flo, keep it going, girl.

I've never done this before.
Yes, my man! Oh, Kier.

Lovely old job.

Oh, I'm shaking like crazy.

It looks amazing. Keep it going.

It's hard to watch, isn't it?

One of them's cracked already.

Just kee...
Ooh, yeah. It's very fragile.

The final step is
the most delicate -

adding the tempered
white chocolate layer.

The secret to
the white chocolate garnish

is to lay it on the top
and peel it off. Yeah, exactly.

The second it's in your hand,
it starts melting.

It's very fragile.

The longer it's in your hand,
it's going to melt. Yeah. Oh.

Sorry, that was my fault.

30 seconds to go.

Go on, Flo.
Well done.

We've got this.

Five, four, three...

two, one... And stop, guys.
Well done.

Good work, Flo. Good job.

I never did that before.

In my mind, I was like,
it has to be kind of perfect

because we are presenting our food
to two Michelin-stars chefs,

so it just has to be perfect.

I think as much as the presentation
is super-important right now,

it's all in the taste.

I mean, ours look
a little bit messier, I think,

but if the taste is there,
then I think we'll edge it.

Time to see if these desserts meet
Cal's Michelin-starred standards.

So, Blue team -
they didn't taste it first. Yeah.

How important is that?
Yeah. Seriously.

Colour-wise, what do you think?
Yeah, colour's OK but

I think it would have been better
if they'd boiled it first,

then added the pine in. It tastes
nice. But it does taste good.

They look beautiful. They do.

Piping? Piping's very good.
Very good. They've done well.

The Red team, flavour-wise?

Yeah. Good consistency.

Ooh, that's delicious.
Mm, very good.

They've got one beautiful one.
So they lost the final presentation

because they...
Handled it too long, yeah. Yeah.

It's a shame because the glaze
is delicious. Yeah, it is.

HE SIGHS
Tough. It's a close call.

OK, well done.

That was a tall order.

The winning team is down
to the tiniest of margins.

Congratulations...

...Blue team, well done.

MURMURS OF RELIEF
Well done!

The finesse was beautifully done
to Cal's standard,

Michelin-star standard.
In fact, Cal said

they could go into his restaurant
tonight.

Well done, guys. Well done.

Red team, what a shame.

When you put that white chocolate in
your hands, it instantly melts it.

Visually, it didn't have the impact.

Blue team,
tomorrow we've got a big challenge

and you guys have got an advantage.

Right, who'd like a bite?
Let's go, dig in!

I'm chuffed with
everyone's performance.

Obviously, Amy, with the syrup.
Credit to Flo for the finesse of it.

I'm just chuffed right now

and I hope that we can carry
this momentum over to tomorrow.

Cheers. Cheers. Cheers.
Here's to tomorrow.

It was Rachel who was peeling off
the white chocolate layers

and I think that's what we lost on.

But...nothing
we can do about it now.

We need a medic
to cut Craig out of his uniform!

THEY LAUGH

Blue team got a bit lucky there.
Not tasting that glaze

could have come back
to bite them on the arse

but it did look
good and it tasted good.

Sadly, the Red team, they lost it
through the finesse. Tiny margins.

Tomorrow is a big challenge
but no room for error.

Have you been to Newcastle before?
Of course not! Miles away.

I reckon the real challenge is

to not get shit on by the seagulls.
Yeah.

I've asked the guys
to meet me here

at the stunning
Hawker Market in Gateshead.

Now, yesterday was all about
using humble ingredients

to create a high-end product.

Today, I really want to see how they
can take a store cupboard staple

and transform it
into something special.

And trust me, that is not easy.

Oh. Here we go! Uh-oh. Here he
comes, here he comes! Here we go.

Good...morning!
ALL: Morning!

Are we good?
ALL: Yes.

Right, for your next big challenge,

I want all of you to take on

an absolute staple
from the dinner table.

You'll be creating your
very own brand-new bottled sauce.

THEY GASP AND LAUGH

Yes.

Listen carefully. Think creatively.

How is your sauce going to stand out
on those supermarket shelves?

Think about the occasion.

When will your customers
enjoy it, and what food

will it pair with?

Tomorrow, you'll have your very own
stand here at this amazing market.

Whoever sells the most bottles,
wins.

OK? Yep. Now, you're going to be
in the same teams as yesterday.

So Rachel, Hebe, Sam and Kier,
you are the Reds, which means

Flo, Craig, Amy and Andy,
you are the Blues.

Now, before we get started, I want
to introduce you to an amazing

couple who have turned the bottled
sauce industry on its head.

Sauce Shop...

Welcome, Pam and James
from the amazing Sauce Shop.

Good morning.
APPLAUSE

Nottingham-based duo Pam and James
started Sauce Shop in 2014

from their kitchen.

Nine years and multiple awards
later, they now supply over 1,000

shops and supermarkets.

Good to see you. Good to see you.
Take me back to the beginning.

The inspiration came from where?
We used to work in food product

development, and we thought

that the sauces in the
supermarkets

just weren't doing our
food justice.

We just thought - we can do
better than this.

What's the secret behind creating an
exciting new sauce that absolutely

blows those customers away?

It's got to be unique and it's got
to go with something.

A lot of our recipes are kind
of reinventions of classics,

but we've obviously got some pretty
unique flavours as well.

Here's the good news.

Both Pam and James have agreed
that the winning sauce

will be featured as a limited
edition on their website.

Yes. How cool is that? That's
amazing.

So, take inspiration from Pam
and James because their business

was in the exact same position
as yours, under a decade ago.

Blue team, as you won that
Mille-feuille challenge yesterday,

you'll get to spend some
very special time with Pam and James

to give you some amazing tips.

Excited?
ALL: Yes!

OK. Off you go, guys. Good luck.

Right. Who has experiences with
sauces?

OK.

As a prolific sauce entrepreneur...

Are you feeling good? Feeling
the pressure?

I'm excited and terrified,
all in equal measure.

And, hopefully, I won't have a
meltdown. Yeah.

I'm setting this challenge
because half of us use a condiment

with every meal, which means the UK
industry is worth around

£2.5 billion.

And honestly, it's a huge market.
Crack it, you're onto a winner.

I'm thinking, like, with your
business,

that hot sauce is the most
popular sauce.

I would go for the hot sauce
if we took a vote on it.

I literally do carry hot sauce
in my bag everywhere I go.

And for the pairing, if we've got
hot sauce, we should do tacos.

I think it just will marry-up well.

I am feeling immense
pressure because it's my thing,

but everyone's looking at me like,
"Kier, save us from the grilling."

Keep calm. Carry on.

We know that they're going
to be relying on Kier.

They're going to take his
lead. Exactly.

If they got for hot sauce,
he's going to get judged on - that

better be the bloody best hot sauce
that they've all ever tried.

If he doesn't live up to that,
that's on him.

I would more go round, like, a
ketchup.

It would have to be so original,
though, wouldn't it?

Could you not do a play on,
like, a tartare sauce or...

...a mushy peas?
Mushy pea ketchup? Yeah.

With ketchup, you can pair it with fish,
chips and gravy, fish, chips and curry sauce,

fish, chips and mushy peas.
Fish and chips, then? What?!

Yeah. Fish and chips?!

No, it's terrible. For me, it's
terrible.

I don't really eat fish and chips.

I think I never had a good fish
and chips in my life,

and it's cultural, so doing a
ketchup will be really hard for me.

Decisions made,

the teams now have two hours to
develop their sauce recipes.

I have to strip a little bit.
Ladies, watch out.

That is fenugreek.

Yeah. And that goes really nicely
with peas. Peas?

Britain's favourite dish is curry.

The second favourite dish
is fish and chips.

So I know we had the mushy pea idea.

What about doing something like...

...like a tikka masala mushy pea
ketchup?

A curried ketchup? Yeah?
Let's start.

Base-wise, I think we've got
to think about stuff that goes

with Mexican food as well.
So pineapple definitely could work.

Molasses could work,
but it's quite dark.

Or you could have cider,
so you could have a cider

and pineapple hot sauce.

I don't make sauce, but one
thing, when I was travelling

in Mexico, was chocolate.

I just don't think I can make
that taste nice.

We use it with the molasses and the
cider.

I think pineapple and molasses is
interesting enough. Yeah.

Yeah. Pineapple, cider, molasses. Let's
rock it. And I'm happy doing whatever.

I know myself pretty well, and I
know that I'm not the loudest one.

And I think that can be a little bit
hard to get your voice heard.

Start with this pineapple.
But it's about trying to make sure

we play to everyone's strengths.

Ah! I haven't really used molasses
before.

It's, like, I do this every day,
but under this kind of pressure,

I'm like, "Ah! Am I remembering
everything?"

As the teams cook-up their sauces...

So we've started off with onions
and garlic, basil,

pea, gherkins and then fenugreek.

...yesterday's challenge winners...
Hello.

...are getting some top tips
from Pam and James.

We know that you've got to hit
a certain pH, slightly acidic,

but don't go too far, because
you'll create something really sour.

OK. It's all about consistency.

So you want your sauce
to be coherent, smooth, homogeneous,

and you achieve that by cooking
it properly and blending it for long

enough, as well, so it's all nicely
held together.

So the secret is blended?
Yeah.

And in terms of flavour?
It's up to you.

Ah! OK. OK.

We'll have to work on the texture
and the acidity.

And I really like this fenugreek.

We need a little bit more, I think.

On the Red team... It's a good
colour, isn't it?

...the first attempt at their
pineapple hot sauce is ready to taste.

Got the sweet balance right.

I don't know if I can taste
the pineapple.

I think the after notes
was pineapple.

I don't feel like I feel flavours.
I just feel, like, sweet and heat.

It's not "pineapple-y" enough.
The challenge is, though,

if we increase too much more of it,
it's going to get too thick.

Yeah.

Are you good, guys? Oh, hello. How
are we doing? Hello.

Well. Tell me, where are we going?

We went with pineapple
for the base of the hot sauce,

but didn't want to go too standard.

So we went with molasses to sweeten
it, and it adds a little bit

of bitterness as well.

But, you know, it's counter intuitive
because it's the base of a barbecue.

Can be, but it's... I think it's a
bit original.

So, what's in here? Yeah.

So we've got a bit of onion
and garlic, just for the touch

of savoury-ness.
I like the heat level of that.

Yeah? It's got a good heat
coming through. Maybe a bit too much

sort of fighting on the flavour-wise. The flavour
doesn't come through enough - the pineapple.

No. I lost that pineapple there.
I want to taste that fruitiness.

All right. Think carefully about
naming it as well.

There's quite a lot going on,
isn't there?

How do you communicate that flavour
in a few words?

What I need you to do, is all of
you taste it, because you're a team.

So you need to win as a team.
OK? Good luck.

Your successful hot sauce,
does it have molasses in?

No. We'd use that in a barbecue
sauce.

I've never seen it in a hot sauce.

Yeah, it seems a bit of an obscure
ingredient for a hot sauce.

I don't know if they're doing enough
to stand out. Like, the pineapple

didn't come through. If it's a
pineapple hot sauce,

you really want to just taste
a fresh punch of pineapple.

Do you want to maybe ramp
the pineapple up a bit, then?

To see if we can get
the pineapple to come through.

I wouldn't go too much extra
on the pineapple.

I mean, personally, I think
it's quite well-balanced.

But he did just say there that he
didn't taste the pineapple in it. Yeah.

At all. Yeah.

And I wouldn't want to lose
the task based on the fact

that the main element of the sauce
isn't tasted.

I just don't want to end
up with something worse.

Kier's pretty headstrong
on what he wants to do.

But from past experience, not
taking the advice, you end

up in the losing team, so, a bit
concerned.

Maybe, let's go up by, like, 10g.

We can try it, absolutely. Yeah?

I'm not going to be...
not going to be a knob about it.

How's that?

Gosh, it's good. Ooh.

That's very good.

That's lovely.

Are you happy with that consistency?

No, it's too thick.

So we need to work on the texture.

Hello. Blue team, we good?

How are we feeling?
Good. Good.

Where are we going?

A mushy pea ketchup.

Do you want a little taste?
Yeah, absolutely.

So, this is a real classic one,
this one, right?

In terms of, like, ketchup.
So it needs to stand out.

Visuals first. What do you think?

It's, erm... For me,
it's not really ketchup-y.

I think it needs a lot
more blitzing. Yeah.

It's kind of like pea puree.
It's more like a pea puree.

Which is nice.
So, I need to work on the texture?

It needs to pour nicely.

I'm getting really strong fenugreek.
Did you put fenugreek? Yeah.

Yeah, you literally get hit with
that. Yeah, fenugreek's a bit weird

in there, cos it's not the kind of
thing you traditionally put

on fish and chips.
It stays with you, as well.

So, it's working on the balance.

OK, got it.

So, Blue team, the consistency
looked a bit...

No, it wasn't ketchup.

There's a shine that ketchup should
have, cos of that sweetness,

cos it's so well-blended. Yeah.

So, how do we make it like
a ketchup, then?

Well, we blend better.

Flavour-wise? Peas have got to come
through, cos at the moment

it does taste just like fenugreek.

Yeah, it's not the kind of thing you
find with peas, is it, fenugreek?

Not really. No.
You put it in curry.

I'm not sure if it's even...
Look. It's not enough.

This is not a ketchup.

So, more water.

I didn't know it was so tricky
to make a sauce.

Shit! Fuck's sake.

You OK, Kier?

How are you getting on? Ugh...

It's all sticking to the bottom.
Fuck's sake.

I know I'm panicking a bit.

My entire future's at stake.
No biggie.

All our futures are at stake,
though, as well, Kier, remember.

Like, we all have to contribute
enough to... Oh, I know.

But maybe slightly less embarrassing
for you.

I'm thinking, am I in the process
of destroying my reputation?

I'm second-guessing everything.

I'm a bit of a mess.

Slightly less spice,
slightly more pineapple.

How's that taste?

I'm finding it hard to find the
pineapple in it, if you know what I mean?

I don't taste pineapple either.

Oh, fuck me.

Right, let's just chuck a little bit
more pineapple in there,

and see what we can do.

The teams now have 30 minutes
left to perfect

their final sauce recipes.

Take a deep breath, Blue team.
No panic.

As well as producing their sauce...

Ooh-la-la.

Going to do a beer batter.

...the teams also have to come up
with sample dishes

to help showcase it tomorrow.

A fish, chips and sauce -
is that it?

Yeah.

We've got tortilla chips for the
veggies, chicken tacos...

I mean, we could make taco without
the chicken on the top,

then it's a veggie taco.

But then it would just be a taco
with just salad in it.

Yeah.

Me and Hebe conflict on a lot of
stuff. Like, I think the ideas

she comes up with are shit,
and then she thinks ideas I come up

with are shit, and we just
conflict all the time.

Tomorrow, I'm worried how much the
kitchen team might have to do

if they're doing a lot.

But what we are meant to do,
make the tacos shit?

Well, not make the tacos shit...

Has anybody thought of any names?

I think we should play on the fact
that it's ketchup and peas.

Pea-ky Blinder?

Pea, ha-pea...

Ha'pea Ketchup?

Like, as in "ha-pea"”, as in with
a pea? Yeah. Ha-PEA.

Like, H-A-P...
Oh, I see what you mean.

What did you think I meant?
Oh! You're ha'pea!

Just you were calling it
a happy sauce.

So, I like Ha'pea Sauce.

We've got ten minutes to get
this done, all right?

Allez, allez, allez. Sorry.

You say "allez" a lot when the
time's going... I know, I know.

It's just, let's go. We can do it.

Ooh. No.

I'm happy about the taste.

I'm not happy about the texture.

I think we are a little bit
too thick.

I like thick sauces.

I think that will be a little bit
tricky for tomorrow.

Ah...! Oh, yeah. It's hot.

Yeah, it's very hot.

I can taste the pineapple
a bit more.

Can you taste the pineapple more?

Wee bit. A wee bit?

I think I'm tasting pineapple, yeah.

So, this is the final recipe, right?
Yeah.

We're all going with it.
We have to get behind it.

Yeah, yeah. Let's do it.

What are we going to go with?

Pineapple Molasses Hot Sauce.
Flaming Pineapple Molasses.

What are you thinking, Hebe?

I quite like the
Flaming Pineapple Molasses.

That's what it'll be.

It was emotional, guys!

It tastes fine.

But it's been really tough
juggling all of the opinions.

I think I'm just a bit overwhelmed
with the whole thing.

It's just a lot of self-doubt.

9am.

Hawker Market.

Nestled under the iconic Tyne
Bridge, it's one of the top

independent food markets in the
north of England.

A great place to showcase new food
brands to members of the public

and local retailers.

Game faces on today.

Let's do it.

Peas. Mushy peas. Easy sell.

So ready to sell the pea.

Flaming Pineapple Molasses.

It sounds really sexy. Ooh!

Overnight, the teams' sauces
have been mass-produced...

We're really going to kill it today,
guys. Show me the sauce.

...and I've set them up with their
own stalls at the market,

to sell them from.

Ooh, this is a bit cute.
Oh, that looks nice.

Plenty of peas, guys.
Plenty of peas.

Oh.

Oh, they're in there.

Wow,

Flaming Pineapple Molasses.

I'm really happy with how it's
come out. I'd buy that.

Oh-la-la. Hey!

Ha'pea Ketchup.

Ah! I love it. Like it.

Shall we try it?

Taste.

Oh, that tastes amazing.
Yeah, it tastes really good.

Tastes really good. It's hot.

It tastes really good,
it looks really good.

I think it works.

I'm feeling better.

Obviously, yesterday was a bit of
an emotional roller-coaster.

Today's a new day.

It's all about the selling now
and...

...ta-da!

So it should be good.

Sort yourself out, why don't you?
I'm having some happy sauce.

You want more? That is so nice.

It's got that curry kick
to it a bit, though.

It's different. It's curry.

You'll need probably one
of those two.

Before their stalls open
in 30 minutes...

Yeah, baby, work it.

Work it, baby, yeah.
Oh, you're an animal.

...the teams have a chance to snap
some promotional material

for their sauces.

Can we do, like, half the chips
in... Exactly.

Half the fish and chips in the shot.

That's a nice one.
That is a nice one.

So, that's a barbecue underneath it?

Yeah. Is there nothing else?

What about out at that
Portakabin?

It's, like, got multiple colours,
just outside a wee bit.

We'll be back in a second, guys.
OK.

I just think the colours are
irrelevant behind it. Yeah.

I think the barbecue one looks
really... it just blends.

It's just dark.
I don't really like it.

She's a tough mistress, isn't she?

It'd be nice once to just be like,
"Oh, that's actually quite good.”

Yeah, she doesn't like anything!

If it were me, I would've found
something with red and yellow

in the background.
Red and orange.

I just think it looks a bit lost.

Yeah, can you take the pineapple
out?

And I'L just take one
that's wider.

Yeah, I mean, that's it. We have to
go and have a look. See if...

See if that meets Rachel's approval!

So, this is what we have now.
No, I know. I'm just saying...

And we haven't got more time. Do you
not think you were a bit far away, though?

I mean, there's a lot of things
we could, would and should've done.

But there's no point in us worrying
about what we could have done.

This is what we have. It's going
to be worst if we don't...

One of these, I think,
will look really cool.

It's just typical Rachel. Not happy
with a lot of things, as per.

But, like Kier said,
she's a hard mistress to please!

One bottle, £3.50.

We don't need to have them
all out, though, do we?

Just put them all out, Hebe, because
that's our product. Like, that looks good.

What is the argument for not
having them out?

If you knock one over, like,
20 will just fall off the side.

I think, me and Rachel,
we have to work together.

Not let's talk for 20 minutes about
how many exact bottles of sauce.

Not really an important detail.

We're in a team together.
We have to make this work.

I think we're focusing on
a really minor detail

a little bit too much.

Do any of you have bricks
and mortar shops, though?

Like, do you know how visual
merchandising works?

There's just so many times you can
say something without it being heard.

But if the team don't want to hear
it, then that's their problem.

I'll fight my corner.

All right, let's not have a tantrum.

It's not a tantrum, Kier.
It's a sales task.

Yeah, I know.

Just don't patronise me.

You putting them all out?

I just do as I'm told.

There you go. Sauce just got real.

With the market nearly ready
to open its gates,

the teams need to decide on their
roles for today.

Oh!

I think it's a given
that I'm going to be out.

I'm more confident selling.
So, I'll be in the kitchen with you,

I'll be here with you, and then
you two will be out on the pitch.

Yes, I'm going to start
in the front.

Amy's starting in the kitchen.

I'm out the front.

No, no. I will be on the front, too.

We have, we have turns.

We just have turns. Make sense?

If I'm being honest,

I don't see myself
in that kitchen.

I understand we want turns, but in
the kitchen, I'm just going

to be useless there.
I'm better with people.

There is absolutely no way

they're going to stick me
in the kitchen and cooking again.

No way.

I work too hard to make this sauce,
so I'm going to sell it.

Here we go!

Midday and the market is open.

Does anyone like hot sauce?
Roll up, roll up.

So this is our little spin
on a mushy pea sauce.

The teams have 90 minutes to sell
as many sauce bottles as they can.

Here we are.
Get a little dish of this.

Only £3.50 for a bottle.

Or three bottles for £10.

So, how many would you like?

Three, please. Three bottles.

Three bottles! First order
of the day!

Have you guys tried some? Do you
want to come forward?

Limited edition.

Guys, it's going to be a manic
situation.

Let's not panic, do you know what I
mean? We are not panicking.

I'm happy to go out also
at some point.

Yeah, no worries, we'll come back.

Here we go. Let's go. Let's go.

Let's do it.
Grab a fish and chip. Thank you.

Grab your sauce.

This is our take on a mushy
pea ketchup.

It's a bit different.
what do we think?

Tastes like mushy peas
with a curry taste.

That's banging. Banging, innit?

Can I interest you
in a little bundle? Why not? Yeah?

So it's called our Ha'pea Ketchup.

Bit punny, but the main thing is the
gold in the inside, you know?

We're only here for the day, so
we're really the only people

to do something like this.

So, Andy's got this patter about him
that he can sell stuff

and he's selling to everyone.

So we do the one for 3.50

or you can get the three
for a tenner.

Yeah, I'll take three for ten.

With sales in full swing,
I want to check-in on the teams.

Are we happy? We are happy.

How's it going? Really well. You
want to try it? I'd love to try one.

Yes, please. Thank you.

What's the feedback? They're getting
the fenugreek, definitely,

and they do love it.

Keep on pushing them.
Absolutely.

Thank you.

The Blue team off to a flying start.

Smart move, that, with the fish
and chips.

What's impressive about the Blue
team is the system

because Craig and Andy are out the
front and they've got this beautiful

mechanism where they are dropping
the fries

and sending them immediately.

Customers are eating
and they're happy.

On the Red team...

Have we got any more samples
on the way?

We're just getting some more
samples, everyone, hold tight.

...there are some issues
with their production line.

If anyone wants to buy any
without testing them first,

you're more than welcome
to come over here and grab it.

People are waiting, like.
We're going as fast as we can.

Our biggest challenge really so far
has been we haven't been getting

the food out quick enough for people
to sample the sauce,

so we can sell it to them.
I know, it's coming.

It's coming.

Oh, my Lord. We're getting them
as fast as we can.

They're just sort of like getting
all the bits ready individually.

Bam.

Production seems a little slow.

Try and get a conveyor belt working
where you do five tacos in one,

so lettuce, chicken, garnish,
garnish, rather than one at a time.

OK. Because that's what's going to
sell that sauce.

And also tell your team to take
the business down there!

Don't just stay in here. OK.

Go, go, go.

Red team feel a little bit more
disorganised

because they're all clustered
round the front of that kiosk.

There's 200 people here.

Get out, sell it.

This place is packed and they can't
execute the tacos quick enough.

Would anyone else like a
lovely bottle of hot sauce?

30 minutes till the market
closes its doors.

Can I interest you in a little
bundle deal? What do you reckon?

You're going to buy one.

But before it does, I've sent in
some pretty special customers.

These guys have the potential
to blow the team's current sales

out of the water.

Ready for trying? Ready.

Checking out the team's sauces are
Charlotte Macken and Dave Akmeta

from on-demand grocery
delivery company Gorillas.

I'm getting a lot of curry.
A lot of curry.

What food is it meant to go in, or
is it like anything, very versatile?

Really good with Mexican food,

really good on your eggs in the
morning. It's got a kick.

Haris Deane from high-end
supermarket chain, Booths.

You can definitely taste the pea.

Yeah. There's a good percentage of
pineapple in there. Yeah.

And Paul Hargreaves, CEO of leading
fine food suppliers Cotswold Fayre.

It's reminding me a bit of curry
and chips I used to get at school.

What do you think?
It's tasty, yeah.

After sampling the team sauces,
I want to see whether these buyers

are impressed enough to spend big.

So, Red team's Flaming Pineapple
Molasses.

First impressions?
It probably wasn't flaming,

I didn't get a lot of pineapple

and didn't get too many
molasses either.

I didn't get a lot of anything.

There's not much depth of flavour
with that product.

Flaming Pineapple Molasses,
first thoughts...?

The bottle, I think the biggest
thing, it doesn't tell you

what it is. There's nothing about
it's actually a hot sauce.

It's a big miss.

And how did you find the flavour
on the taco. Taco's nice.

When you're kind of eating it,
like, it's a nice eat,

but the pineapple just doesn't come
through that strongly.

That's the first thing
that you want to taste

and it's just not, yeah,
it's not strong enough.

I think if you're a consumer and
find this in the hot sauce section,

I think you would be a little bit
confused.

Fair enough, it does say flaming,
but that could be like cooking it

on a barbecue to get that
chargrilled flavour.

Let's talk about the pea,
Ha'pea Ketchup.

How did it taste?
Better than I expected. Really?

Did taste a bit like the curry and
chips I used to sneak out of

the back of the school gate
to buy at lunchtime.

I was there as well.
Ha'pea Ketchup.

Love the name. The product is, like,
different, it's fun,

it's completely new.

I think my issue with it was
it's being branded as a pea product,

but it is the texture you get
from the mushy peas

and you can't really taste the pea
as much as you'd probably like to,

but it's a pea product.

Branding wise, in terms of name,

on point? In terms of the name,
I really like it.

I guess my only concern
with this product, Gordon,

is you might buy this and have it
with fish and chips,

but if you don't have fish and chips
as frequently, you know, as some

other people, then you'll just
be left with the product

in the fridge and that's
the last thing you want.

The buyers have given their feedback
on the teams' efforts,

but will they place any orders?

So we have a beautiful,
juicy, flavoursome concoction

of flavours here.

So are we going for the three
for ten?

Yes. Yeah. Yeah, yeah.

That's what we like to hear.

Back at the market,
15 minutes to shift their sauces.

So I'm just checking the kitchen
one more time.

You OK? I'm pissed off, but it's a
team work.

That's it. Don't want you in the
kitchen,

I genuinely want you to...

To sell. To thrive somewhere else.

Like, I don't want you to feel
like you're being...

Stuck in the kitchen.
..pigeonholed.

We had a deal that at some point
I wouldn't be stuck in the kitchen,

so |I'm waiting for Craig to come
back in the kitchen,

like that, I can go out a little bit
more.

Sorry, we were selling so many.

We're selling so many.

OK, let's go.
We have one more tray ready.

We're smashing it.
Let's just carry on.

Just take it. Let's go.

OK, grab that.

There was obviously a strategy at
the beginning to send two out

and two stay in and then rotate, and
Flo wanted to go out on the floor.

Do you want to try some fish
and chips

with a little bit of
pea ketchup?

I knew they were pressing for it,

but sometimes, just fucking ignore
them. You know what I mean?

They wanted to get out,
but we're, like, useless here.

My bread and butter
is really selling with people,

like, making deals.
I'm ready to go.

I just want to get back into it.

Want to go back home with one?

I'll have a think about it.
It's nice.

Go, go, go, go, go.

I kind of sent Andy back out to sell
as many bottles as possible,

so we had to keep him out there.

I know that's frustrating.

It's fucking frustrating.

He's selling so much sauce.

Honestly, he's a machine.

I'm fuming.

If we can get some more, a couple of
samples, that'd be wonderful.

We're just waiting for more tacos
to come out of the kitchen.

Like, it's taken too long.

I knew these were too fatty.

Can we help? Just get in there and
just chuck a tray with some nachos

on it. Sorry, guys.
I'm going to just help.

I get you want to get the nachos out
fast, but we want something

that's going to really sell
the sauce.

Let's just work in a production line
and just get stuff streamlined.

And that's the problem.

Can we, look, we're just fucking
about now.

I'm disappointed in Rachel,
If I'm honest.

In a task like this, you want the
rest of your team to be on board

and I don't think she was.

Here's a trade. Go out and then I'll
deal with people that come here.

Hi, guys. How are you? Do you want
to come closer?

Gents, we're ending in five minutes.

So could we interest you in a little
bulk order just before we go?

It's a limited edition, so I think
you should have this in your shop.

We have a prize for, like,
20, 10 bottles.

Do you like mushy peas, normally.

Yeah? I don't.

These will go off the shelf
in a shop

because there's nothing like it.

One minute left!

Go, go!

I'll tell you what,
We'll take ten off you. Yeah?

There you go, buddy.

Thank you very much.

You go for 20 bottles it's £60,
just saying.

I am, innit! Go on.

Go on, then.

Hey! Thank you so much.

Thank you so much, guys.

Really appreciate that.

Well done, Sam.

Can I interest you in a bottle each?

We'll get three.

Don't worry about this guy.
Don't worry about this guy.

Is that time up?

We're done. Oh, well done, guys.

Well done. Good work.

I don't know how many we sold.

It was just a blur of,
we were selling a lot.

So I'm really pleased with
the performance in terms of sales.

Yeah, we'll see. We'll see.

Put it there. Put it there.

I think winning for me would just
be a relief

because my reputation"s on the line,
or at least it feels like that.

So if we win, I think it'll be tears
of relief

more than anything else.
In it to win it, baby.

we're in it to win it!

Ready, Andy? I'm ready.

It's going to be close.

Did we sell enough?

Good morning. Good morning.

Right, we are now getting into the
latter stage of the process,

and trust me, the competition is
really heating up.

You all had to create a brand-new
original sauce

to sell to local retailers
and members of the public.

Let's start with the Red team,
Hebe, Sam, Rachel and Kier.

Flaming Pineapple Molasses.

Obviously, Kier, you've got a range
of delicious hot sauces yourself.

Mm-hm. So did this feel like it was
in your comfort zone?

It was, obviously, but that was
almost to my detriment in some ways.

Like, I think I definitely
over thought a fair bit.

Kier was under a lot of pressure
and there was a lot of opinions,

and I think he did really well
to keep us sort of

on the right tracks.

It was so many cooks in the kitchen
situation.

Why no mention of hot sauce
on the bottle?

That was one of those
wake-up-in-the-middle-of-the-night,

fuck, moments for me. Yeah.

So, yeah, that was an oversight.

I think it's so easy just to forget
those small details.

Yeah. I respect your honesty,
but it's pretty key, isn't it?

Yeah, it is.
It's a stupid mistake.

Blue team. Flo, Amy, Andy and Craig.

Ha'pea Ketchup. Flo, we established
very quickly

you're not a fan of fish
and chips or ketchup!

Not really,
but I follow my team.

They are English.

Their culture is not mine.

I tried your sauce.

I noticed it had a strong curry
flavour with that fenugreek.

We all really liked it because we
felt as though it sort of combined

those classic flavours that you
would have on a fish and chips,

which is, like, ketchup, peas and
curry sauce.

Yeah. But there's no reference
to the curry on your bottle.

So how are the customers going to
know that?

It was a bit of an oversight
on our part.

Right, on to results.

Blue team, in that very busy market,

you ended up selling 133 bottles
of Ha'pea Ketchup.

Red team, with your pineapple
molasses hot sauce...

...you managed to sell...

...118 bottles.

So, Blue team, you sold the most
in the market.

But just press pause on
the celebrations for one moment.

Amongst the public and the local
retailers of that market

were some very, very special
big buyers.

The CEO of wholesaler Cotswold Fayre
was there.

Also the head buyer of the largest
independent supermarket

in the north-west, Booths,
came along,

as did the head buyers
from Gorillas.

So that is a massive buying
potential right there.

That's crazy.

Blue team, let's start
with Gorillas.

They felt your sauce
was more curry than pea.

They felt that the lack
of description of your flavours

could be very misleading
to their consumers.

They placed no order for your sauce.

Red team, Gorillas felt that the
word molasses was a strange choice.

They were slightly worried that
customers wouldn't understand

what it is. But when they tried your
sauce, they liked it and they placed

an order of 50 units.

50 units.

Blue team, Booths...

...they were worried about the usage
of your sauce.

Apart from fish and chips,
what else would it pair with?

But they felt the sauce was unique
and that it would stand out

on their shelves.

They placed an order for...

...300 units.

Red Team, Booths felt that your
sauce flavours didn't stand out.

They felt that it wouldn't be any
good in an already congested market.

They placed zero orders.

Finally,

Cotswold Fayre.

Blue team, Cotswold Fayre
felt that your name was pretty cool.

They loved the depth of flavour.

They placed an order...

.for 360 units.

Red Team, Cotswold Fayre,

they loved the pairing with
the tacos, but they felt

the pineapple flavour wasn't strong
enough, and they said the lack

of hot sauce in the name
would be extremely

problematic for them.

So they placed...

...zero orders.

That makes the Blue team the winners
of this week's challenge.

Blue team, well done!

Here's a really cool thing.

Your Ha'pea Ketchup will be
featured as a limited run

on the Sauce Shop website.

Well done.

Red team, I'm sorry - you lost.

Absolutely pummelled.

But I would like to single one
individual out,

because I felt they did really well
in the selling and hustled nonstop,

and without whom, I don't think
you'd have anywhere near

the sales you did.

Sam, I will not be grilling you
this week.

Kier, Rachel and Hebe,

I'd like to see all three of you
in the restaurant,

to grill you on your performance.

From that, somebody will be leaving
tonight.

Blue team, well done.

Great job.

Here we go again.

Worst-case scenario!

That word "flaming", it wasn't clear
enough.

It should have been
Pineapple Molasses Hot Sauce.

Like, yeah, kick myself.

I had a feeling it was going to go
this way.

I think we worked really hard.
I'm proud of what we did,

but I think I just got up too much
in my own head and let that impact

what I did.

In the other tasks, I've known that
I've made mistakes that have led

to the failings of the task,

but this time around I don't feel
that. I'm just going to go in

and state where I feel the failings
were and hopefully Gordon can see

the same as I can.

Kier, sit down, please.

Rachel, take a seat, please.
Thank you.

Hebe, sit down, please.

Looking at your brand and how
successful that's been,

I'm talking about
award-winning sauces.

Honestly, I was expecting
more from you.

I'm gutted, to be honest.

Like, devastated.

I was so worried about getting a
sauce that tasted good

and also paired well with the food,
that I think I played it too safe.

I don't make sauce.
Kier makes sauce.

I'd taken a sort of back-seat.

The word "back-seat" doesn't
resonate with me. Especially...

However, in the kitchen,
I recognised that their strengths

were stronger than mine. You can't
have all of these voices

coming in at different angles.

You have to at some point realise
their skills are stronger

in the kitchen, and I'm here
to help them.

When Kier was doing the samples,
I was continually saying to him,

"We can't sell a hot sauce that says
pineapple on it

“"that doesn't taste like pineapple.”

Any time he was met with any sort
of feedback,

he just wasn't prepared to take it.

He was just dead set
on what he wanted to do.

Let's talk about the name.
I've got a website up here.

You probably recognise that.
Yeah, it's mine.

"Smokey Dragon Hot Sauce."
Yeah.

"Seance Hot Sauce."”

Yeah.

"Siren's Island Hot Sauce."

What's common with all those names?

Honestly, Gordon, I'm kicking
myself more than,

more than anyone else could.

These are your fricking
award-winning sauces,

all stipulating hot sauce
on the front of the fricking bottle.

I had a bad day in the office.

I got in my head and I made some
stupid mistakes

that I would never usually
do, outside of this environment.

You were in that room when
they were coming up with a name.

How in the hell do you let anybody
in your team

put the word "molasses” on there?

Well, I opposed it. There was a lot
of names getting fired about

that I said that I didn't like,

and I didn't like the molasses
element from the get go,

and I did highlight that. I did try.

"Hot sauce" was not used and so
you lost multiple sales

from all three major supermarkets.

I did want to put hot sauce, but
when you've got someone

that's so stuck on what they're
doing, like,

what can you actually do
apart from just keep saying it?

I do feel like I'm trying
to put points across.

I can't help it if they're
not heard.

I've studied your drinks
on your website and it's clear -

when you order, you know
exactly within seconds what it is.

"Flaming Pineapple Molasses".

How do we end up with that
on the bottle?

It was this breakdown of
communication.

At some point, you're bickering,
bickering, bickering.

Someone has to back down,
because then we end up with no name.

We had room for four words
on that bottle.

It should have been
"Pineapple Molasses Hot Sauce".

It was obvious the tacos were so
elaborate, cos you couldn't get them

out quick enough in order to taste
the sauce,

because the tacos
were too complicated.

I think in retrospect, I didn't
really take on board

just how much volume of people would
come through the door so quickly.

But I did try to set up a production
line with everything in order,

like, as it would go on the taco.

You could have trebled those sales
had you been organised. Yeah. I agree.

And had the - the taco hadn't
been so difficult to execute.

I was the only one saying
these tacos are too elaborate,

but yet again, Rachel didn't listen.

I was in the team with Rachel last
week, and I saw the same pattern

of behaviour. When an idea isn't
carried forward that she likes,

it's like a strop. We spent I don't
know how long bickering,

wasted precious time on that day
too,

when we should have been
prepping the tacos.

The sauce was actually
going down really well.

The kitchen basically couldn't keep
up.

Whilst I will put my hands up
and accept my role in this,

it was, at the end of the day,
a team task

and the kitchen didn't carry
its weight.

It felt like we were all
on these different islands.

Yeah, I think particularly
Rachel I had some trouble with.

She checked out.
Rachel checked out?

She did, yeah, yeah. We didn't
immediately see eye-to-eye,

and she just kind of got
her nose put out of joint,

and then from that point, barely
talked to the rest of us. Wow.

And it kind of felt like it was us
three and her, to a degree.

No, that's not true.

I mean, I think when you continually
give someone your opinion

and it's not met, you just have
to stick to what you're doing,

and that's what I did.

Tell me why I should keep you
in this competition.

Prior to this week, I'd won
three challenges in a row.

I've brought two brands
to market, successfully,

and won those challenges.

This challenge was in your
back garden.

This was yours to absolutely nail.

And I didn't.

Partly because
I was not on my A-game,

and partly because I think the rest
of my team stood back

and enjoyed the ride.

Are you coasting? No.

I know it might appear
that I'm in the background.

However, there are key moments
when I've either taken leadership

or become a really valuable
member of a team.

I'm so far out of my comfort zone
in the kitchen.

However, I am getting on with it.

I'm getting my head down
and I'm learning new skills.

You've lost four out of the last
five challenges.

Are you difficult to work with
in a team?

Why am I seeing you the most?

I think you've seen me the most
because I am not taking back-seats.

I'm always putting myself out
there and letting my voice be heard,

which can sometimes transpire
as being difficult

but I don't think that it is,

and the one task that I did do
exceptionally well on

is the one that is closest
to my business.

So I think the fact that Kier
has flopped in this task,

it can't be me that's to blame.

Thank you, Rachel.
Thank you.

Thank you, Kier.

Thank you.

Thank you very much for
the opportunity, as well.

All right?

I didn't cry.

Oh, well done.

Kier, Rachel and Hebe,

overall, this was not a good week
for all of you.

Kier, everyone is allowed a bad day
at the office,

but you chose a pretty terrible day
to have it.

Yeah, I agree.

Rachel, you've been in the losing
team now four times,

and in this challenge, it felt
like you felt you could hide

behind Kier as the expert,
and avoid collateral damage.

Hebe, this week, much
like the previous weeks,

I'm struggling to identify any ideas
that you actually managed to get

on the table.

This has been a really tough
decision.

The person I will not
be investing in...

HE SIGHS

...is Rachel.

In business, we need to be
proactive, not reactive.

And I wish you all the very best
with your eco cafe,

but I'm afraid we're done.

All of you just stay seated
for a moment.

There were too many mistakes for
just one of you to leave

the competition this week, and it's
too late, especially at this stage

in the competition for anyone to be
fading into the background.

So, I'll also not be investing in...

...Hebe.

Young lady, I love the energy
you brought to this competition,

and I know that your kombucha bar
down the line

will be a huge success,

but unfortunately it won't be
with me. Thank you.

Now, we all make mistakes
in business, but for me,

it's about accountability.

And Kier stood up and owned
his. With the other two,

one person didn't listen,
and the other couldn't be heard,

so that's why Rachel and Hebe
had to go.

I'm a little bit gutted, but I'm
leaving with my head held high

and I wish all of them
the best of luck.

I do need to get my voice heard,

so I've learned a valuable
lesson here.

I'm excited for the future
and for what I'll go on to achieve.

I've done a lot in the past two
years, and with all this experience

and knowledge that I've learned,
I'm going to go on

to do something great.

I'm surprised to stay in,

because I thought I'd fucked-up
too badly this week.

Six people have gone,
six people are left.

It's getting tantalisingly close
to actually being able

to win this thing.
So, yeah, I'min it. I'm in.

Next time...

It's all about quality.

It's a little bit hot.

Embrace the world
of high-end hospitality.

I'm talking. I'm asking a question.
I need... Listen.

Go back to the kitchen. Oh, God.

My restaurant, your quarterfinal.

Sorry to keep you waiting, guys.
It won't be too much longer.

That, nowhere near, mate.

Fucking hell, what have I done?