All language subtitles for Top.of.the.Shop.with.Tom.Kerridge.S01E01.Preserves.Pickles.and.Spreads.1080p.WEBRip.x264-CBFM

There's a food revolution going on,

with more and more Brits making
delicious, handmade products
at home.

It's just that magic of flour
and water.

Chutney. Yummy-licious.

But going from kitchen table to bona
fide business is tough.

Starting a new business,

it's the most terrifying thing I've
ever done.

I'm not breaking even and I'm not
making any profit.

So that's where this place comes in.

This is a working food shop in the
heart of the Yorkshire Dales.

Come and have a look in here.

Shopkeeper Chris offers cheese,
meats,

and other treats in this
idyllic setting.

You're never going to get this
in London.

But it's about to become
a battle ground

for Britain's up-and-coming
Artisan food producers.

Bring it on.

Deep breaths.

Here, they'll compete as they
promote and sell their tasty wares.

Hello. Hello.

Hey, it's something a bit different.
Try this!

And test the market on some straight
talking real customers.

Please help yourself, guys.

How do you tell it?
I don't like it.

Come and have a sniff on that. Whoa!

This is goat's cheese.

Oh, no!

To succeed... Down in one.

Yes. Oh, wow.

Never tasted anything
like that before in my life!

..they need the local community
to part with their money.

Thank you.

Six bottles, one customer!

And they must impress
two expert judges,

founder of the School of Artisan
food Alison Swan Parente...

There are people out there in their
back yards, in their kitchens,

they've got a real wish to create.

..and restaurateur Nisha Katona.

It's one thing to have a really
great product,

but you need a commercially viable
business.

Across seven heats, the judges
will decide

which fledgling business
has the most potential,

in the shop...

What a nightmare. Cream's too thick.

Got an emergency!

..and in production at home...

Oh, my word!

Is that what you cook on? Yes.

..as they compete to win a place in
the grand final.

These food producers have to impress
the great British buying public

as well as our judges if they are
to prove that they are best in shop.

Malhamdale in the heart
of the Yorkshire Dales.

Bye!

Morning, Jenny! Hello!

In this heat, producers of
preserves, pickles and spreads

will test their small-scale business
out on the locals

to prove theirs is the most viable.

The winner will go through to the
final to fight for the title

of best up-and-coming artisan.

The ancient art of pickling and
preserving has been around
for centuries

as a way to make the food that we
want to eat last all year round.

It's bang on trend again now

and the shop shelves
are full of them.

It's become a way to celebrate
great produce.

It also is a great way of adding
value to humble ingredients.

Something not lost
on shopkeeper Chris.

Now, more and more people are
learning to make chutneys.

Yes, it's definitely a growing
market.

Nice price point, £3-4,

they can just pick one of those up
and take something home.

It's an impulse buy.

There are those things that you buy
for gifts,

the sorts of things that are
a little bit self-indulgent.

Yeah, they've also generally got
a good, long shelf life as well.

Here we are.

Very rustic.

Bit like our chutney, really.

Our four food producers have got
two days to make their mark

in this popular shop in the heart
of the village.

Ready? Yes.

Here we go. Forward into battle.

Good morning!

Good morning. Hello, I'm Tom,
nice to see you.

How are you? Nice to meet you.
Hi, Tom, I'm Sara.

I'm Pat. Let me take you over
to your stall.

Retired florist Pam and her daughter
Emily make runner bean chutney.

Are they from your garden? They are.

They are my dad's variety
of runner beans.

So do you use this, like, mutant
vegetables...

Hey! ..in your chutneys?

Hell, yeah!

The first task is to set out
their stall
to attract shoppers' attention.

Put some of the parsley in between
these...

And they are using their large veg
to do it.

And then you can eat them,
like that.

Love a runner bean. Super!

Reminds you of childhood.

You must have had a funny childhood!

I don't think there's anything
similar on the shelves in the shop,

is there? Nearest is piccalilli.

I'll take it off the shelves and put
ours on. Yeah!

We can try it. You naughty girl!

Any way to get a sale.

Would you like to try a bit?

I'd love to try a bit.

Louise is an ex-lawyer who gave it
all up to make her family recipe

for papaya pickle.

Is it spicy?

It is. It's very warming.

Don't worry, I love very warming.

Having never sold it before,

Louise hopes a Filipino theme
will help her stand out.

This looks amazing, this set-up.

Yeah. My mum got this for me.

We are in the Philippines!

Eating Filipino pickle with
Yorkshire sausage.

It's like the dream holiday!

My chances are as good as everybody
else's, so, yeah,

we'll see what happens later on.

We just have one on the top.

OK. And then two underneath.

Married couple Linzi and Jason
make hand-roasted

crunchy peanut butter.

I think people will like it.
Hopefully.

Are you nervous?

A little bit, but...
We are so competitive.

Are you? Yeah.

How much we sell, how much we do at
the gym...

God, you two, you're a frightening
prospect, aren't you?

They may be competitive,

but their marketing strategy
is keep it simple.

Salt, nuts, doesn't need to be too
complicated, does it?

OK, we're ready.

We are confident. We're very
confident.

We've got a great product.
Yeah. We want to get cracking.

I just thought I'd warn you,

they are the most competitive people
in the world.

Well, we like to just follow along
and really hope that the others win,

and we like...
And then slowly from behind, win!

Absolutely!

Sara makes a range of products
from home,

including apple and chilli jelly.

This is the jelly?
This is the jelly.

And we make it with the by-product
of our cider making.

The juice makes cider and the pulp
makes this.

Sara is focusing on samples
to draw in the buyers.

Can I have a try?
Yeah, yeah, try it.

Oh, I'm getting the kick. You can
still taste the apple, can't you?

Oh, yeah, definitely. Definitely.

One of us is going through to the
finals, and I want it to be me.

Hello, Mary.

Hello, Eileen. Are you all right?

Yes, thanks.

OK, food producers.

It's your time to shine.

The shop is now open.

Let's get selling!

Come on, we need to do some selling.

Going to try it, yeah!

To grow a new food business,

testing your product out on a new
market is essential.

This is an opportunity for them
to do just that.

Feel free to try.

We've got crunchy peanut butter
with us today.

So this is apple and chilli jelly.

Artisan expert Alison and
entrepreneur Nisha's
judging criteria

include how each product is
marketed,

how viable the new business is,

and the quality of the product.

This is my Filipino papaya pickle.

So it's all home-grown
in our two acre garden.

Yum. Yummy.

Also important are sales,

so the locals act
as the third judge.

Thank you.

Did you taste everything?

We did, yeah. Everything apart from
the peanut butter, I'm afraid.

You're not a fan of peanut butter?
I'm not a fan of peanut butter.

Well, if you're not a fan of it,
why would you even taste it?
Exactly, yeah. I understand that.

That's it. Is it nice?

I think the jury's still out!

It's my dad's own variety of runner
beans, so it's very special to us.

I love runner beans.

There's something so nostalgic
about it for me.

To see it done as a chutney,
I think it's great.

A lot of people will never
have seen that,

but we've got a lot of chutneys.

So this will be quite
an interesting one.

That's a cracking runner bean,
let's be honest.

Pam and Emily's giant veg is
attracting early attention.

As you see, it's quite a long one.

Wow! She grows it for show.

Like our allotment.

We will take a jar.
We'll take a jar. Thank you!

Thank you very much.

Yay! We sold a jar!

Bit nervous that people don't like
what you're selling.

Yeah. And then they come and taste.

No-one's pulled a face, anyway,
have they?

No, nobody at all.

Pam and Emily have a good margin
on their chutney.

Ingredients cost 65p a jar
for which they charge £3.50.

But it's the lowest priced product
today,

so they need to sell in volume.

At home in Herefordshire, their
whole family help produce it.

Yes! Crack open...

Our runner bean chutney is legendary
in this area, isn't it?

Well, I should flipping
well hope so!

It is literally from our garden
to jar.

Pam and Emily
sell locally and online,

but want to build up
their fledgling business.

We're not making money, are we?

Not really, no. But we haven't had
to borrow money.

No, which we're very proud of.
Very proud of.

To judge how they make their chutney
and talk business,

Alison visited them at their home
a few days ago...

Pleased to meet you.

Very pleased to meet you.

..starting with their unique variety
of beans.

Well...

They're long. They're wide,
and they're fresh.

They are absolutely delicious.

I wouldn't use them if they didn't
taste nice.

I bet you wouldn't.

The beans are prepared by hand
ready for cooking.

First in water...

How long do you cook them for?

About half an hour.

..and then malt vinegar,

or they're meant to be.

These haven't been cooking
in the vinegar.

Oh! I forgot that bit.

There's a pint of vinegar supposed
to go in.

Meanwhile, chopped onions are also
cooked in vinegar

and mixed with the beans.

And now it's ready to have sugar
added to it next.

Well, chutney is really vinegar and
sugar together, isn't it?

Yeah, yes. What kind of sugar
are you going to use?

Well, I can't really disclose
the type of sugar.

I think it's one of the things that
makes our chutney

different to other people's.

Other people's. Runner bean chutney.
Really? Yeah.

They are less secretive about the
paste used to thicken the chutney.

The paste incorporates all the dry
ingredients,

all the dry spices that go
into the chutney.

Originally from India,
chutney is often spiced.

Pam and Emily use turmeric
and mustard powder.

Slow with the paste and fast with
the spoon.

And that, my friends, is your runner
bean chutney.

Yummy-licious.

They currently produce
many different jams and pickles,

but this is their signature product.

How would you scale it up?

We would scale down on the different
types of things we make. OK.

So that would make more manpower
to do this.

Yeah. Do you think you'd have
to buy in beans?

No. No.
You would never buy in beans?

We can grow extra beans.
It's not an option. No.

Chutney should develop for a few
months to balance out the sweet,

sour and spicy flavours.

So I think the nerves kind of set in
today, didn't it?

Yeah. When you're under scrutiny,
it's quite hard.

I have to say,

it tastes better than I thought it
would taste.

A very strong taste for a chutney.

It's got a very good balance
between the sweet and the sour.

They are exceptionally sweet
runner beans.

I'd have another little bit.

That's a very good sign, isn't it?

I think the story of the beans being
grown at the bottom of the garden

is very attractive.

My biggest concern is that they have
to find some way

of telling the family story.

As far as marketing their family
brand goes...

The beans are home-grown.
The onions are home-grown.

..they're doing it verbally.

Emily wanted to do something
different, and so does
my other daughter,

who has always helped in the garden,
the third fruity lady.

But not on their stall.

I shouldn't fondle the ornaments,
but by Jove!

So, let me just look here.

We thought because we grow
everything in the garden, you know,

we'd promote the garden.

So this is a salted biscuit.

It is. And it's a bit
of strong Cheddar.

Nice bit of Cheddar on there.

Am I going to taste the runner bean
with all of this?

Yes. Are you happy with this?
Yes.

This is a chutney that can stand up
on its own.

I think that perhaps they should
have some just plain biscuits
with it.

I thought the store
was very corporate.

They had a poster that was more akin
to a supermarket advert

than something that was artisanal
and home-made.

I think they weren't doing
the story justice.

It's nice on sandwiches,
but also you can make it
into a salad dressing.

You're going for a second.

Good for you.

So, what are we going for?

With the till ringing...

Hiya.

..first-time trader Louise
is yet to make a sale.

Never sold this before.

You won't buy it anywhere.

Ah, this is your first offering.

There's a big trend for pickled
vegetables,

served on meals and dishes.

So do you think that's quite
fashionable,

it's something that's fairly new
to the market?

It's very on trend, yeah.

Louise is hoping her samples of
papaya pickle on sausage

will entice buyers.

Are you a proper Yorkshireman?

Yes. Born and bred.

So this is proper Yorkshire sausage,

and it's got fresh papaya pickle.

It's more warming.

Mm, I can feel it warming up now.

When she finally sells it,
Louise has a good margin,

as her ingredients cost 86p, while
she is charging £3.75 a jar.

But launching an unknown product
is risky.

For Louise, making it
in her Brighton home,

it's her authentic recipe
that's special.

My grandma taught my mum
how to make it,

and my mum's taught me
how to make it.

She currently runs supper clubs,
but wants to launch her pickle.

I really want to make something
of this business

and build a house in the
Philippines. That drives me.

I'm so proud of her, because I know
that she's proud of her roots.

I know she will do well.

Nisha visited Louise at home to
judge this brand-new business.

Hiya! Hello, Louise.

Nice to meet you.

It all starts with papaya.

You are using green
unripe papayas.

It's fresh, and it's crunchy.

When you use the mandolin with it,
it creates a nice, like,

noodly effect.

Louise squeezes out extra
moisture...

That's a substantial amount
of water, isn't it?

..and combines with shredded carrot
ready for pickling in liquor...

So, just going to measure out
my vinegar.

..made from vinegar, sugar and salt.

I always like my mum
to taste the mix.

Just to taste the vinegar mix?
Yeah. Really? It's that important?

Yeah. Mummy!

It's a little bit sour.

What does she need to do? Sugar.

Good.

Into the liquor go chillies...

This is going to be a hot pickle.

I love chilli.

..shallots and ginger, before it's
added to the papaya mix.

How long is it
before that's ready to eat?

I'd leave it at least 24 hours.

To research her potential market,

Louise has tested out
public interest.

What is it about this pickle that is
going to make it a difficult sell,
do you think?

People in England don't really know
about Filipino food,

but I serve it at my supper clubs,

and the feedback was that
the spicy one was the best.

Papaya pickle should have
a crunchy texture

to contrast against the sweet
and sour flavours and chilli warmth.

It was a bit nerve-racking,
having a judge watching over me

in my kitchen.
I hope she likes it.

It's very, very fresh.

It's very crunchy. Vinegar, ginger.

There is a good bit of heat to this.

I'm finding it too hot!

And in that regard,
it's a challenge.

You know, it's a relatively
niche pickle,

but it's a handed-down heirloom
from grandmother to mother

to daughter, that's the story that
Lou has got to push.

Instead of her pickle's heritage,
all talk is about the chilli heat.

What do you think of the spice?

It's probably too spicy for me.

It's starting to catch
my throat now.

Oh, OK.

Is it too spicy?

It's far too hot for me, that.

But despite launching a niche
product, Louise is selling.

I'll take one, though. That's great.

You can pay at the till.
There you go. OK. Thank you.

Thank you very much.

The pickle had chilli in it,

and I don't personally like chilli.

It ruins your wine palate,
and that's very important.

But I thought the family
would probably like it.

And they don't drink wine
every day like I do.

Yeah, I sold a couple, yeah,
so that's good.

It's exciting.

Something that's completely unknown
to me, a papaya pickle,

so I really would like to know
about the background.

This is a recipe that has been
passed down.

I'd like to see that on the table,
and a little bit more obvious.

That is what captivates me.

In the heart of any close-knit
community...

Morning, Michael. Would you mind
taking that one for me?

Not at all. Thanks.
Thanks very much.

..everyone relies on
their local shop.

Oh, hello! Hello there.

Now I'm not the greatest of
detectives,

but I reckon you're the vicar.

I am the vicar of Malhamdale.

We've got a service tonight.

It's a new venture. I'm hoping to
buy some things so that we can

offer the congregation something to
eat afterwards.

Oh, right, OK. That's what you're
trying to do!

Drum up service, make it busier.
That's right.

And bribing them all with free food!

Indeed. Well, we've got lots of
pickles, preserves.

For someone like me,
that sounds like heaven.

Well, if anyone knows about heaven,
it's him!

Don't be shy.

Quite a nice aftertaste.

Thank you. So, shall I just try
some on the stick?

Yeah, just on the stick.

Mm.

Goodness.

Look at that enormous runner bean!

I never thought that, of making
runner bean chutney.

So it's nice with sausages,
it's nice with cheese.

Good gracious!

There we go.

He's gone for a little bit of
everything.

Thank you indeed. Take care. Bye.
See you again. Yeah, bye.

Little bit of pickles
and preserves.

What are you going to serve it with?
Cheese?

Crackers. Bread. That sort of...

Fantastic. Room for one more?

Yes, you'll be very welcome.

I'll see you later on.

Let's pray they like it!

So it's apple and chilli jelly and
it works with sausages, with cheese,

with crackers.
It's not a jam, it's a jelly.

And they work really well
with cured meats, quality cheeses,

those sort of thing... It goes
really well with all our products.

Yes, sits nicely on your shelves.

To make her jar stand out, Sara's
promoting its versatility.

You can have it with your
sandwich, your cheese on toast,

with your roast dinner.
Made a salad dressing.

It's even nice with ice cream
if it's that time of day.

Ice cream? Oh, yeah.
Just putting it on ice cream

was definitely the one
that sort of tickled my fancy.

What flavour ice cream?

Vanilla ice cream.
If the ice cream's not too sweet,

then I can see how the chilli
would work with it.

It's so versatile. Hopefully,

that just gives us the edge
over the others,

but don't tell them I said that!

While it's a seasonal product,

Sara has the largest margin
of all the jars today,

as her ingredient costs
are very low,

at 25p a unit,
which she sells for £4.

She makes it at her West London home
with just four ingredients,

one which costs nothing.

The recipe is so, so simple.

We're using the by-product
of our cider making,

so we're using what would be
a waste product.

Sara's new business comes from her
desire to live sustainably.

We've converted our Victorian
terraced home

into an urban smallholding.

Hello, girls! Are you OK?

We've got 17 chickens,
three colonies of honeybees.

So often I get called
Mad Chicken Lady.

I'm not mad! It's perfectly natural
to have 17 chickens.

If we win, it's going
to be fantastic.

SHE LAUGHS

Come on, taste my jelly!

Alison went to do just that,
and scrutinise the business.

Hello!

Wow.

How lovely.

Sara and her husband makes cider
from their home-grown apples,

pressing them themselves.

So you've just extracted a good
amount of juice there

from the apple pulp.
The juice gets kept in demijohns,

filled up, airlock valve,
that's cider. Yeah.

The bit that we use
for jelly is the pulp

that otherwise
would be thrown away.

That's what Sara's wants.

That's what I'm after. Oh, OK!

Sara wants to extract more juice
from the leftover pulp,

so boils it in water and strains
it in cheesecloth.

Into this, we're going to put
one litre of juice

and equal quantities of sugar.

So it's half and half? Absolutely.
Yeah.

And then the lemon juice,
which helps it clarify,

nice and clear.
Finally, chilli flakes.

Just sprinkle it in, and that's
ready to go on to the hob.

The juice is full of pectin from the
apple cells, which, when heated,

turns liquid into jelly.

So, you wait for the drips... Yeah.
..and if you can wobble them,

if they hold for a wobble,
then you know it's nearly there.

And once jarred, that's it.

Unlike jam, jelly is made
just from fruit juice,

but it should still pack a punch of
flavour and have a proper wobble.

I was pleased with the product,
looked lovely in the jar,

so I really think I've done my best.

It's a very good consistency.

I'm tasting chillies,
quite a lot of sugar.

I'm not getting very appley taste.

Because I think it comes from the
pulp and not from apples themselves.

It's like a sweet chilli sauce.

Bye. Bye.

People think that they have
to go out

into the deepest countryside
to live the dream,

but Sara's living
the dream in a London house.

If she tells her story, I think
people will be very taken by Sara.

COW MOOS

But instead of marketing
her story...

Who wants to try it with ice cream?

Yeah, I'm always up for trying
something a bit different.

..Sara's convinced her unusual
samples will do the trick.

I'm going to go all-out.
I'm going to put a load on.

That's really nice.

It's not to everyone's
taste, though.

I'm not a fan.

Oh, a nice big...
hit of chilli then.

I've sold lots to
people that REALLY liked it, so...

And I've had some people come up
to me and say,

SHE WHISPERS

"We like yours the best!"

Sara has tried really hard to think
of rather odd serving suggestions.

When I taste it, I get, I'm afraid
to say, primarily sugar and chilli.

But she's done her best

to bring her house
and her garden up to Yorkshire.

It is the good life, isn't it?

Erm... She needs to tell us
more about that.

Mm. That's lovely.

Good, thank you.
If you're a pork pie lover...

It's very good with pork pie.
..chuck it on a bit...

THEY LAUGH

I wasn't making any
accusations! No... Yeah.

Morning. Things are quiet for
Linzi and Jason.

We haven't been going for very long.

Right, OK. Fairly new.
So, six months. Good luck.
Yeah. Thank you very much.

We've already got some organic
peanut butter at home,

so we didn't get that one.

They may be struggling to stand out.

Can we tempt you to
try our peanut butter?

I'm not a peanut butter fan,
I'm sorry.

We've met a few people that don't
like peanut butter,

but that's normal.

But one thing is noticeable.

Home-made peanut butter.
The right price for you?

It's actually quite a small jar.

We've got similar peanut butter,

but it a larger jar
and it's slightly cheaper.

Linzi and Jason have a high margin,

with ingredients costing 80p a jar,
while selling for £4.25.

But it's a fairly niche market, so
they need a unique selling point.

And for them, it's health benefits.

BOTH: We love everything
about peanut butter.

We were both really overweight, and
between us, we've lost ten stone,

so we were eating lots of protein.

We were eating peanut butter,
weren't we? Yeah.

We decided to have a go
at making our own.

They sell online and locally,
but want to expand.

Our dream would be to be on
supermarket shelves.

Definitely. We're in the
contest to try and win it.

For sure. We've turned into
Mr and Mrs Competitive.

Competitive. Definitely.

Nisha went to their home in Dorset
to inspect their production process.

Hello. Hi.

What are the ingredients?

Literally just peanuts
and Cornish sea salt,

and that's our only two ingredients.
That's it? That's it. Because...

No oils or anything like that. No.

With just two ingredients,
the skill is in the roasting.

The challenge to get the right
flavour is the roasting time,

and that's where we took eight weeks
to perfect that and to get

the flavour right. We were roasting
for four minutes to start with,

and then we'll turn them,
so we get an even roast.

Under-roasted, it will be bland,
while over-roasted,

it will become bitter.

BEEPING

So that's our first four minutes.
Mm-hm.

How long do they roast
for altogether?

After the first 16 minutes,
then it does vary,

depending on how they're colouring.

And the only reason it varies
is because our oven's cheap.

NISHA LAUGHS

BEEPING

That's your timer.

Have you got to flip the nuts?
We have got to flip the nuts.

This is quite a labour-intensive
process.

That's something we really like.

Yeah, it's not mass-produced,
it's not some production line.

No, it's a handmade product.
It's made with care and attention.

Yeah. And love. And love.

Yeah. Despite a high workload,
the results are worthwhile.

so out of those nuts,
how many jars will we get?

Er, five jars per tray.

Five jars per tray? Absolutely.
That's a high yield.

Yeah.

BEEPING

Perfect timing.
Yeah, so I'm happy with those.

Those are done. They look brilliant.
They're roasted. Yeah.

Next, they add salt and blend.

As the oils are released, it
miraculously becomes peanut butter.

LOW HUMMING

How do you know when to stop that?

Because you want
crunchy peanut butter.

We like our peanut butter really
smooth and creamy,

so we add our crunch
bits afterwards.

I see! So you get a lovely texture,
and then we chop pieces.

Do you have any concerns about
taking this product to the shop?

We're not sort of natural
salespeople, are we?

No, so that's a sign we have
to push ourselves

and sort of get out
of your comfort zone.

Peanut butter should taste
like the ultimate roasted peanut,

with sweet and smoky tones.

So what did you think? Yeah,
I think it went all right.

Yeah, hopefully.

It's very clean and pure.
There's no bitterness.

It's smooth, it's got
that lovely crunch.

It's got an astonishing amount
of natural sweetness there.

This tastes very different from
a commercially mass-produced

peanut butter,
and I could get very used to this.

I thought it was a great product.

The challenge for Linzi and Jason
is that ability to sell.

Their sales technique is based
on the purity of their product.

We don't add anything else to it.

Yeah, absolutely.
Just literally nuts and salt.

No palm oil in there, nothing else.
Cornish sea salt.

But something is putting off buyers.

You are serving it with, erm...

coffee stirrers. Absolutely.

How do you eat it when you're using
it as your protein source?

More often than not,
we'll have it on rice cakes...
Rice cakes, sliced apples.

Yeah. It's quite versatile, really.

£4.25 for a jar.

They need to justify that.

The last thing I want to do is to
put a very dry peanut butter

on to a splintered piece of wood
and eat it.

Yes, indeed.
In fact, the tasting, I think,

is absolutely
the most important thing

that they've got to get right
on that stall now.

It's the afternoon,

and each of the food producers
is getting into their stride.

Look at you! Wonderful.

Confident Sara's
got the gift of the gab...

If you've got people coming
round for dinner,

you've got ice cream in the freezer,
and then it's just, hey,

here's something a bit different.
Try this!

Pam and Emily
are making promises...

You'll be getting up those hills...
Your feet will be on fire.

Mm. You'd better get
your wallets out, gents.

You're going to be
spending a bit today.

Louise is pushing price point...

Only in Yorkshire, £3.75!

You know a Yorkshireman likes
a bargain, don't you?!

It was amazing, actually.

It had a little bit of heat to it,
but not overpowering.

And Linzi and Jason's nut butter
is starting to do the business.

The flavour is superb. Thank you.

Really, really roasted nut.

Thank you.

Is it tasting time?
Yeah. Feel free.

This gets really nerve-racking when
somebody who knows about food

tries it and you're like, ooh...
Oh, man.

Cor, that's delicious.

Mmm-mm-mm.

Tomorrow, they will each market
their product in a different way,

by making a dish to sell
in the shop tearoom.

They'll also try to increase
sales at their stalls,

so the judges want to give some
constructive feedback to help.

In terms of your branding,

"handmade" appears only on the sign.

That is what justifies
the price point on this,

because it is expensive,

and we need people to understand
that it's worth it.

What startles me is the sampling.

You know, you're running the
splinter gauntlet

every time you try it!

Demonstrate how very,
very versatile this is.

All right?

All right, OK.

We will have to rethink.

Hi, Sara. You're leading the good
life in the middle of London,

so I think it might be really,

really helpful if you could
kind of convey that.

Louise.

What I thought was enticing
was the story.

A traditional family recipe passed
down from grandmother, to mother,

to daughter. I wish that
was on the stall somewhere.

Hello, ladies.

So, this looks a tiny
bit corporate to me.

Only other note is about
the samples.

I think it's got very, very strong
and complex tastes there,

and I'm not sure that's the best way
to show off your chutney.

I love your product.

I think the story's gorgeous,

and I think it just needs to be a
little bit more personal.

Wow. Wow!

That was lovely!

All right? Aw...

Come on.

Good, isn't it?

INDISTINCT

We were... Really weren't expecting
such lovely comments.

With a place in the final at stake,

which includes supplying
the shop for a month,

proving they can listen to advice
could show who's ready to move

their fledgling business on.

We've got some thinking
to do, you know.

We've got a couple of ideas.
We have to try something
different tomorrow.

In London, it works, cos people say,
"Oh, it's the country,

"and you're in the city!" But now,
it's like, "You're the country,
and we're in the country".

And it just has lost the edge.

We do have a lot of things
to do tonight. We do. Oh, well!

SHE LAUGHS

I'll not lie to mother.

I do feel... knackered.

I was walking around the shop,
and I saw these beers.

It's got mango and guava on it...

And they're like Filipino fruits.

In a beer!

SHE LAUGHS

Refreshments of a different kind
over at the church.

And there's chutneys
and spreads today,

so I hope you won't
need to rush off!

They're spicy!

So I really liked this one,
which is a runner bean chutney.

I'd have two lots of that...

LAUGHTER

And, as promised,
I want to find out the verdict.

Well, it looks like I'm
just in time for pickles.

You are indeed. As you say,
it's so popular there's not
a great deal left.

Well, I tell you what,
that's a good sign.

Which was your favourite?

Well, I ate three of them.

HE LAUGHS

Which three? I'm not a great lover
of peanut butter.

Right, OK. But the other three
were absolutely spanking.

My favourite was the peanut butter.

Your favourite
was the peanut butter?

I thought the runner bean chutney,
that's just something else.

You might have to do this every
Sunday now, though. You know that,
don't you? I do!

If everybody, every Sunday
night, knows that they've got

to come here and they get a free
feed... Have some food! That's it.

It's getting late, and the producers
are still at it...

This is our life.

Andy doing all these jobs
that I can't do for myself.

..making changes for tomorrow...

That's not a particularly great one.
But there we are, that's a good one.
Oh, yeah.

Gagging for a cup of tea.

..while first-time trader Louise
has other priorities.

PHONE RINGS

Hello!

'I can see your face.'

Can you see my face?

MUFFLED VOICE

Oh, there you are.

THEY LAUGH

The feedback was really good

from when I was chatting
to the customers,

and when they said, "Oh, well,
I'll take one", I was like, yay!

SHE LAUGHS

'Are you jumping up
to the ceiling, then?'

I was inside!

It's day two.

Later on, one of our are pickled,
preserved or spreadable jars

will win its producer
a place in the final

and a chance to be named
best up-and-coming artisan.

Today is, it's the last day,

and we're going to find out
who's going through to the final,

and I really want to.

Raring to go. Yeah, final push.

Yeah. You never sound excited,
though, do you?

No, but I am!
I get accused of being...

Boring? Yeah!

Miserable, but... Grumpy!

THEY LAUGH

This morning, I feel good.

Just looking at that,
it's really lovely,

and I had a good sleep,
so I'm ready.

Oh, dear.
I was working quite hard last night.

No, you didn't! Yes, I did!

I was deciding where to put
that hessian.

Oh, yes, sorry, sorry.
You did a lot of pointing.

Before the shop opens,
their next marketing challenge...

All four must create a dish for the
shop tearoom that shows off

their product, with the sole purpose
of enticing diners

to buy a jar from their
stall on the way out.

It's something Chris
does himself to boost sales.

So, people have something to eat,
love it, and go,

"Ooh, where can I get hold of this?"

Even with fresh scones, serve it
with a slightly different jam...

Obviously you can get it
in the shop. Yeah.

It's scones, though. Just saying.

First to cook, Linzi and Emily.

It's concentration time.

I know! Yeah, I don't do
concentration at the best of times!

THEY GIGGLE

Right...

Pam and Emily's dish is gardener's
brunch, a baked cheesy pate...

Gosh, that's a lot of cheese.

..alongside their
runner bean chutney.

'Oh, my God. Pressure.'

I really don't know how
it's going to play out.

I'm sure it will.
You're a very good cook.

How are we feeling? Are you feeling
quite comfortable and confident?

I'm confident about our product,
cos it's amazing.

This, not quite so much.

I tell you what, who doesn't love
cheese and chutney?

Well, yeah. There's something wrong
with you if you don't.

Emily mixes cream cheese,

Gorgonzola and Cheddar,
with pureed apples,

celery and cider...

And hopefully it doesn't
explode everywhere.

..which is then baked in the oven.

I'm just hoping I put everything in.

Linzi and Jason

are hoping to increase sales
of their peanut butter

by serving gluten and dairy free
peanut brownies.

Everyone loves a cake. That was the
first thing you said, wasn't it?

Yeah. It's got to be the brownies.
This is like the dream, innit?

We'll start with cheese and scones,

then we'll move onto chocolate
peanut butter brownies as dessert.

So I've got my dairy free chocolate,

then I'm going to add
some ground almonds.

Yeah. As a sort of flour substitute.
Three eggs... Yeah.

..and then stir through half a jar
of our crunchy peanut butter.

Are you serving it with anything
at all? Or just a piece of brownie?

Just as it comes. Just as it comes,
goes great with a cup of coffee.
Oh, yeah.

Right. Let's have a look
at these bad boys now.

Emily's pate will be served
with home-made cheesy scones.

Not "s-gones", remember?

Right, we are all done.
There is my gardener's brunch.

The judges will decide how well the
product has been used,

and whether they think it will drive
diners to buy it in the shop.

It really does showcase the chutney.

You can really taste it.

It's a mild cheese, so you're
getting a big hit of the chutney,

which I think it's quite a success.

You're right. It is versatile enough

for me to go out and purchase
a jar of that. I think so.

You can never have
too much peanut butter!

Definitely not.
Linzi blobs more peanut butter

on top of her brownie mix
and bakes.

Yeah, good to go.

Hopefully they like it.

What's not to like?

Who knows?

It's very unusual,
and it's very delicious.

I was very worried about the almond,

and I was worried that you would
be able to taste it.

But those two nuts are not fighting.

I think that if people taste this,

they WILL go through and by jars of
peanut butter on the back of it.

Mmm. Mm.

Next up, Sara and Louise.

Porky, Porky.

Louise is showing off her papaya
pickle with a family recipe

for pork stew with a difference.

I hope that a traditional
Filipino dish

paired with Yorkshire pudding will
entice them to taste it

and like it.

What's going to go on
the specials' board?

A "Filipin" tasty Yorkshire pudding.

Oh, hello. A little bit of a play on
the Filipino.

It's a rich stew of pork belly,
garlic and bay leaves,

which the spicy pickle
will cut through.

I can also see pork scratching's
there.

That is to give it the crisp and
crunch on the top.

LOUD CRUNCH

SHE LAUGHS

I love a pork scratching.

To tempt diners to buy her chilli
jelly, Sara's gone basic.

I deliberately chose
a really simple dish,

cos I didn't want to get flustered.

So she is using her jelly as a glaze
for sausages,

and serving with potato wedges
and salad.

This is, like, posh sausage and
chips.

This is posh sausage and chips.

Sounds lovely. What are you
going to dress the salad with?

It's the star ingredient.

Apple and chilli jelly.

Pork bubbling, Louise makes her
Yorkshire puddings.

Oh, my goodness.

Mine's good.

I'm feeling a bit competitive now.
I'm watching Louise.

I'm confident I've done something
nice and straightforward.

With Louise serving her dish
on Filipino mats...

I want this underneath it.

..Sara won't be outdone.

I'm going to go and get a newspaper,
make it look really authentic.

A bit like fish and chips in paper.

Oh, here we go. What's this?

Sausage and chips.

Local rag - that sort of fits in
quite nicely.

I want to eat it!

Louise tops her dish with her papaya
pickle.

One "Filipin" tasty Yorkshire
pudding!

This dish has brought out the best
in the flavours of the pickle.

Of course, with the unctuous,
oozing belly pork,

they work so well together.

She's been very, very clever,
hasn't she?

The first thing you see, that's what
you're going to be concentrating on.

Sara glazes her sausages before
dressing the salad

with oil, vinegar,
and more jelly.

I wonder how hungry they'll be?

SHE CHUCKLES

What Sara has done
is coated a large sausage,

and it's very hard to taste the
jelly on the outside.

Try the salad. I rather like this
salad, actually.

It is absolutely lovely.

Does it scream apple
and chilli jelly?

I'm afraid it doesn't.

The judges
have given their verdict,

but the real test will be whether
anyone buys any jars

after eating it at lunch.

"Live music this Saturday..."

I'm running out of space here.

Yesterday was a really good day.

Sales were good for three.

One is lagging a little bit behind,
but not too far.

This is their last chance to push
their pickles, preserves,

and peanut butter.

Look at this for a squad of foodies.

OK, ladies and gentlemen,
the shop is now open.

Today, the crucial moment when the
judges will see if the producers

have made any changes
after their advice.

Are you happy with that?

Not altogether?

And if it affects
public opinion.

I think it looks all right.
I think...

I think you did a really good job.

I didn't do much, I just scrunched
the paper up and put it in.
Well, I think it looks nice.

If they don't like it.
Well, I think it does look nice.

Linzi and Jason are relying on
refreshing samples

and cosmetic changes to push their
high-end peanut butter.

It's more of a portrayal
of the healthy,

the healthy snack, isn't it? Yeah.

I have been eating all my life

peanut butter, but never...

Never with carrot.
Never with carrot!

OK, so, tell me what is different?

So, we took on board your advice
with regard to sampling.

Yeah? And we've added some
breadsticks and also some carrot

and some apple slices as well, which
have been going down really well.

Yeah, yeah. Has it actually?
Yeah. Really? Yeah.

You see, one of the points that I
made to you is that, you know,

this is a pricey peanut butter.

It needs to be justified, and it
being handmade,

that justifies the price point.

And I wish you'd made a little bit
more of that.

I pick up this jar,

there is nothing that tells me
that is handmade. Nothing at all.

It could have been a stamp,
an extra sticker,

just something to
draw people into the...

You know, the heart and mind that
YOU put into this. Yeah.

Thank you very much. All right.
Thank you.

I feel as roasted as the nuts!

We're definitely taking on board
Nisha's advice, aren't we,

with labelling? Yeah, yeah. I
think it's something that we need to

take our time over. Yeah, we can't
rush that cos it's too important,

really. Yeah.

Pam and Emily have been busy
with changes,

including swapping their salty
crackers for plain ones.

I think it does taste better with
that. You get the chutney much more.

Yeah.

The biggest difference is marketing
their family brand message.

Everything that goes into this is
made by everyone in our family.

My dad's involved with growing,
my kids, my husband.

Everyone works! Everyone has to
work. It's very good.

Hopefully, our new additions to the
store are going to draw people

across and make them curious and
start a conversation with us,

so we'll just see how it goes.

Have you tried Filipino food before?

It's heritage that Louise
is pushing.

So it's a traditional family recipe.

It's inspired by my grandma
and my mum.

Very nice, actually.
Good. Yeah.

I got some photos printed off
of my mum and my grandmother.

Even though my mum's not standing
next to me at the stall,

she will just be there with me
in spirit.

And it's from the Philippines?

That's my grandmother and my mother,
and then this is me and my mum.

So, we've dwelt a little bit more
on the heritage.

Isn't it charming?

It's whether that has charmed them
enough into sales,

and we'll find that out.

Sara's also taken advice, focusing
on her own version of the good life.

We've got some pictures coming
through here.

It starts with their bees
pollinating the apples.

Apples grow, cider, jelly,
feeding the chickens. Yeah.
It all fits in together.

Sara's slide show really does enable
her to talk about the kind of life

that she has.

We are living the good
life, just in our London garden.

I have observed her selling,

and people invariably listen and
interact with her.

Pay for it at the till. Thank you so
much. Lovely to meet you.

I'm really surprised. We haven't
been open long today, and already,

I've sold quite a few jars.

I'm in for a good day.

Lunchtime, and the tearoom is open.

A chance to attract more customers
via the specials board.

Thank you very much. Thank you.

And all four start to sell.

I've got the sticky sesame sausages.
Thank you. There you go.

Two peanut butter brownies, please.
Thank you very much.

Is that one that's going out now?
I don't know.

I can't see. I'm too short!

Gardener's brunch?

And two chocolate
peanut butter brownies. Oh, yes.

I'll put them here as well.
I love the taste.

It's fine. It's a fine taste.

Linzi and Jason's brownie may be
popular,

but it's not translating
into shop sales.

I've got a "Filipin" Yorkshire
pudding.

Same story for Louise.

You had my dish!

Yes. Awww!

But she seems to have missed that
point.

I'm so chuffed.

THEY LAUGH

Selfie!

Thank you.
There is one. There you go.

While Pam and Emily's
dish is so popular, it's a sell-out.

Well, I actually ordered the
gardener's brunch,

and I asked my friend Joy would she
like one, and apparently,

it was the last one. I just wish
they had another one left,

because I think that's the best of
them all.

Well, I'd share, but I'm not going
to!

No! I need sympathy.

No, she'll survive.

Hi, I was just wondering how hard
gardener's brunch did?

It's done really, really well.
Everyone's loved it.
It sold out, actually.

Wow! That's amazing.

Our dish...

Yes? Sold out!

Wow! I know!

Whoa! Amazing start. That's...

That's absolutely gob smacking!

I know.

But it's sales back in the shop that
count and it seems to be working.

We enjoyed it so much in the
restaurant, we've come back for
another jar.

Oh, right, OK!
Thank you very much.

We're taking a jar for a gift.
If it makes it that far.

We've just ate your meal in the
restaurant and we've come to buy
another jar.

That's what we want.

Hello, Joy. Runner bean chutney!

And it's a result for Sara as well.

What have you just had? Sausages.

Really good. I created that recipe.

Did you? Just to showcase this.

I brought the apple and chilli
jelly, as you can see,

after eating the sausages, which
were absolutely gorgeous.

I tried this with ice cream,
I forgot to tell you.

It's lovely. It's fantastic.

It's the final
few hours in the shop.

Oh, Mandy!
Go, Mandy!

She doesn't like chilli, but she
does like the jelly!

There's still time to prove they
deserve to win this heat

and go through to the final.

We'll have to start dragging them in
through the doors.

Shall I go down the bottom of the
gate and strip off?

No, no, we want them to come in,
not run away!

Luckily, their family brand message
is drawing crowds.

We're a family concern.

My little ones can name any veg that
we've got in our garden.

That's a really different flavour
for each honey.

My grandma made it at first, then my
mum, then my mum taught me.

You have your mother's smile.

Awww! Doesn't she, look? Yes.

Louise's stall changes
are paying off.

Could I have two... Two of those?

Sure! Of course you can.

Even if the heat is still too much
for some.

Yes, it's bit ho...

Doing that.

Hello.

Linzi and Jason's samples are
proving helpful.

I wouldn't mind a bit of a carrot.

There's a hot aftertaste.

You can have a bit of carrot, madam.

That's not a problem. It's after
we've been tasting all this...
I know.

It's good to cleanse the palate,
eh? It's good, thank you.

No, that's my pleasure. Bye.

We're not heavy sales people.
We never have been.

We just like people to be
interested, don't we? Yeah.

Hello there. Are you looking at
paying?

I've got no idea how to use
the till.

But I will take your money!

THEY LAUGH

Chris?

Kerching! Look at that, eh?

It's almost time for the shop
to close.

£7.50, thank you.

So, the beans that you see and the
onions that you see

have come out of our garden.
Yeah, yeah. Very nice.

It's a traditional family recipe
from my grandma to my mum to me.

Oh, right! Do you like peanut
butter?

Not really, no.

Buy it now or you miss your chance!

Thank you. See you later.

Can I have a bit of your peanut
butter with apple, please?

OK, food producers.

That's it! The shop is shut.

These are too long to go in here,
ain't they?

There we go. Look at that.

I'm feeling quite confident.

I'm hoping there's someone in there
totting up the scores on the doors,

seeing who's sold the most.

Now, I know we have the numbers in.

They sold well? They have, yeah.

It was really, really close.

Alison and Nisha will use the
sales figures and everything they've

learned about the products to decide
which is the most viable business

and deserving of a place
in the final.

May the best man win.
Yeah. Hang on!

Best... Woman. Best jar!

Yeah! May the best jar win!

Yay!

Preserves, chutneys, spreads.

It's been a good couple of days
for them.

This is a category I was very
excited about.

We've got some great flavours.

So, the sales numbers.

In fourth place...

Peanut butter.

That's not that
surprising, is it?

Even though it was such a good
product.

In third place...

The papaya pickle.

That does surprise me.

Second place...

The runner bean chutney.

Really! So that means first place is
the apple and chilli jelly.

But it's not the be all and end all,
it's about the whole package?

So let's start with Louise,

and considering this is the first
time that she's ever sold,

you must be impressed.
It's full of flavour.

It's also full of heat.

This has been passed down through
three generations,

and I wanted her to tell that story.

And as a business, can it work?

It can work. It is a very simple
process.

Her branding is beautiful as well.

And I think that because people
don't know about chutneys

with a Filipino
heritage, they might try it.

Apple and chilli jelly.

As a saleswoman, Sara was amazing.

She's a ball of energy.
She is a ball of energy, yes.

It was such a pretty jelly.

You know, it's exactly the
thing you come into a farm shop

and want to buy as a gift,
at the very least.

Her showcase dish, she did sell in
the tearoom.

Which did then convert into sales.

That's brilliant. The jelly was
really very, very popular.

I think that she would be able to
make a small business, at least,

out of it. She'd need to make a lot
more cider first!

That's a point!

It's that she's always
going to be shackled by how much

apple residue she's allowed to use
once her husband's finished making

cider and that's the limitation.

Linzi and Jason's peanut butter.

Was one of the best peanut butters
I've tasted.

I think that peanut butter is good
enough to bring a new market,

but there was nothing that told me
that this was a really handmade
peanut

butter, so there was nothing to me
that justified that price point.

Their peanut butter chocolate
brownie, what did you make of that?

If the peanut butter business fails,

I think that they will make a
fortune with these brownies.

Pam and Emily's runner bean chutney.

The flavour comes directly from
freshly picked vegetables,

and I think that shines through in
the taste.

Now, the showcase dish.
What did you make of that?

It was a fantastic cheese souffle,
really, and it was absolutely
delicious.

They sold lots of that dish
in the tearoom. Did they?

Which then also went on to convert
into sales as well.

Runner beans are the embodiment of
the British garden,

and that's what's so charming about
this.

You're going to have to try and work
out who you're going to pick as

your number one. I think it's going
to be very difficult.

I think you might be in a bit of a
pickle!

Having compared the potential of
each fledgling business and
discussed

sales figures, the judges have
a decision.

We just want to know now!

Get it over with, you know?

It's a bit torturous. It's like
waiting to have a tooth pulled.

In a way.

To get through to the
final would be awesome.

My family, both Filipino and
English,

would be really, really
proud of me.

Can we see ourselves in the final?

I'd like... I don't know!

We don't want to tempt fate.
No, no.

I think I've got a chance.

My main competition is that runner
bean chutney, but I think it's me.

What an amazing couple of days

that have been jam-packed
full of sales.

Now the figures are in, but it's not
just the numbers that the judges
were looking for.

They're also looking for the
viability of the business,

how the product was promoted and
packaged, and also how it tasted.

There can only be one winner.

And going through to the final...

..is...

Pam and Emily.

I can't believe it!
I can't believe it.

Oh, thank you so much!

Amazing. I mean, we just...

Just totally shell-shocked.

We just didn't expect it at all.

It's our family in a jar.

In my mind, they are true artisans.

Their chutney was very, very good,

and they understand absolutely
everything about the process.

Well done. Thank you!
Well done. Thank you!

Pam and Emily created from a bean
very lovingly a jar of summer joy.

Take a deep breath. Thank you.

You should be very proud of
yourself.

Well done, mate. I can't cry,
because I'm so shocked!

Every single person that tasted it
said it's the best peanut butter
they'd eaten.

We can take away that
everybody really,

really likes our peanut butter.

Yeah. Which at the end of the day,
is brilliant, absolutely brilliant.

Not getting through to the final
isn't going to stop me, and in fact,

it's just made me want it even more,
which I didn't think was possible.

That runner bean chutney was really
great.

They wouldn't tell me the
recipe!

So I'm a little bit jealous, because
actually, it was a really,

really nice product.

Only one could go through and, hey,
hats off to those two girls.

We won!

We won!

'Oh, my good God!'

Your beans at the start of it all.

Everything...

It's... We've done this for you,
my dear.

'Aww.

'Thank you.'

Next time...

Is it Welsh?
Of course it's Welsh!

Of course it's Welsh!

Four cheese
producers test out their products...

This is goat's cheese.

Oh, no. That's lovely.
It's beautiful, isn't it?

..in the hope of making it to the
grand final.

Ain't got any time for mischief, me.

Oh, I've cut my finger.

We've got an emergency!