All language subtitles for Top.of.the.Shop.with.Tom.Kerridge.S01E05.1080p.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. Yummylicious.

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

Starting a new business is 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,

meat and other treats
in this idyllic setting.

You're never going to get this
in London.

But it's about to become
a battleground

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...

Oh, hello. Hello.

Hey, here's something
a bit different. Try this.

..and test the market on some
straight-talking real customers.

Please help yourself, guys.
No. 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. Yeah.

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
backyards and 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,
the cream is too thick.

We've 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.

Testing out their wares on
the locals of Malhamdale this time

and fighting to be named
best up-and-coming artisan

are four small-scale meat producers.

With the trend moving
to the consumer wanting to know

the provenance of the produce,
artisan meat can mean big business.

Chris Wildman, a family of butchers,
so you know all about meat.

Sales going OK?

For us, they're going well, yeah,

but nationally,
possibly not so good.

There has been a decrease
in the market.

In general, more and more butchers
are closing.

They're having to diversify,
hence charcuterie, cured meats,

things like that,
are coming back in.

So for these guys selling
artisan meat,

there's definitely the market out
there? Definitely.

The four meat producers have
two days in the shop...

We're on.

Oh, my God.

..to prove they've got
the best product.

Hello! Hello.

Isn't this amazing? It IS amazing.

Good morning.
Hello, chief, how are you?

Fine, thank you. Hello.

You look nervous. Don't be nervous,
it's all right, it's OK.

This is your stall,
come on behind here. Fantastic.

So this is treacle,
fennel and ale bacon.

That sounds delicious.

For me, this is a package of joy.

You've just opened the lid
and it's full of bacon.

Mark makes his flavoured bacon
with wife Susan.

Do you need a hand? We were told we
weren't allowed to build outwards.

So you've built upwards.

First job is to set up
an attention-grabbing stall.

It might not fit. Oh!

You might have to go down and up.

And Mark has gone above and beyond.

Look at that, it's perfect,
like a glove.

Come on! Like a glove.

Don't worry, I know
they're rearranging your shop,

they're bringing in extra bacon,
but it's fine.

Your bacon is still lovely, Chris.

I think that's about as good
as we're going to get.

I've not sold in a shop
to the general public before.

I'm feeling confident
about my product,

people wanting to buy it
is a different matter, maybe.

What a beautiful little thing
that is.

Has he got a name?
Well, it's a she, for a start.

OK, what's her name?
It's a lady. OK.

Limoges.
Wasn't he a pop star in the '80s?

Ruth makes a chicken liver parfait,

a French speciality using,
British ingredients.

Lovely little breadsticks.

My little grissini.

So we're Italian. Yes.

French and British.

Well, we're all in it together now,
aren't we?

Well, actually not for long, mate.
Not for much longer.

Medical secretary Ruth flavours
her parfait with truffle oil.

Warning, this parfait
is seriously addictive.

Can I taste? This I call black magic

because of the reaction it elicits.

You've made me a little bit nervous.

Cor blimey.

You... That's lovely, isn't it?
You had fair warning.

Customers will really enjoy
my product.

This is just what Yorkshire
customers have been waiting for.

What have we got in here?
Venison bresaola.

Venison bresaola?

Yeah, I'm from Sussex and we've got
loads of deer, so...

That looks incredible, doesn't it?

It's beautiful.
It's an amazing colour, isn't it?

To promote her Italian cured meat,

marketing consultant Liz
is keeping it simple.

I haven't got much to do,
to be frank.

Nice, nice, nice. I'm just going to
have a quick look around here.

Oh, look at that. Mm-mm.

Liz is doing her weekly shopping.
She's not bothering setting up.

THEY LAUGH

She's letting the flavours
do the talking.

Oh, my God. The flavours will keep
coming through.

Not only is that delicious,
THAT'S delicious.

It is good, isn't it? Mmm.
I like the forest mushroom thins.

I just wanted it to all reflect
the landscape.

So the deer lives in the forest,

it's got that really earthy feel
to it.

That tastes like outside.

Oh, brilliant!

I'm feeling excited.

I'm really interested to meet
the folks of Yorkshire and see

what they think
about my venison bresaola.

OK. A couple of the 250s in there.

Now, that is a lump of meat, that.

What are you selling? Biltong.

So, it's a dry-cured beef product
from South Africa.

Couple Alanagh and Ilse's dried beef
is sold as a snack.

Is this a family recipe?

This is my granny's recipe.
So this is your granny's recipe?

State secret. I'm not going to ask.

And they are playing up how
relatively unknown their product is.

This is all about the beef,
isn't it?

It's all about the beef.
It's all about the beef.

So this is a little wetter than...
The stuff you would buy in the shop.

Exactly. Yeah. Most people are
used to jerky.

That's really the thing
most people will have seen.

Oh, my God. That's so lovely.

I'm feeling a little bit nervous
today.

I think I'm more
the blue steel one, where...

Blue steel!

..Alanagh's the one
who gets more nervous.

Have you seen...? Look what
they've done, they've gone to town.

Didn't think that far ahead, really.

I love the little thing
he's got set up.

I love your set-up.

You've shamed us all.

It's very good.
Are these screwed on?

Yeah, I screwed them onto the shelf.

It's all handmade.

Hello, Mary. Hello, Eileen.

Are you all right?
Yeah, not so bad, thanks.

How's Roy?
Oh, he's all right, thanks.

Gosh, she's in a hurry.

OK, then, our carnivorous crew.

The shop is now open.

Good morning.

Would you like to taste some
chicken liver parfait?

Yeah, I'd better walk away. You have
to take a packet with you, though.

A bresaola, a patty,
and we've got two bacons.

In the judges' search
for the most viable business,

they will be looking out for
excellent marketing

as well as the quality of
the product itself.

Do you fancy a bacon butty
tomorrow morning?

That's lovely. Thank you.

As ever, they aren't
the only ones to impress.

What do you think? Unusual taste.

As the meat producers launch their
fledgling businesses

in a new market...
Have you tried biltong before? No.

..the customers' opinions are key.

It's really delicious.

Good. I'm glad you like it.

You'll have to give me the recipe.

You'd have to pin me up
against the wall.

If you really want to go
all caveman,

just take that and just walk around.

Don't tempt me!

There we go. Thank you.

Biltong, bacon and bresaola -

sounds like a really rubbish
boyband.

See you later. Thank you.

Would you like to taste some chicken
liver parfait with black truffles?

Chicken liver parfait
will work fine.

It's being sold
as seriously addictive.

Well, it's a quality product.

It's priced at £5.50,
but because it's a decent-sized pot,

I think that will be OK.

Yeah, it's a big tub of meat,
isn't it? Yeah.

Good morning. It's very addictive?

You have to sign up
for the addiction programme.

Hiding inside this little hen,
there's one for you.

It's absolutely beautiful.

The plan for the parfait is to go
home and put some on a cracker

and have it
with a nice little glass of gin.

With a bit of tonic.

Speak for yourself! All right.

Ruth has a good margin,

with ingredients costing £2 a pot,
which she sells for £5.50.

For a luxury product,
it's well-priced,

so if she gets her marketing right,
she could make good money.

She makes it at her Norfolk home,

but her love of food
comes from further afield.

I got bitten
by the French cuisine bug.

I love food. I love eating.
I love cooking.

I love having prosecco
and parfait parties.

Cheers.
ALL: Cheers.

She currently sells online
and at local food fairs,

but would like to expand.

My dream is to stop working
for anybody else

and just do this for me.

Taste the truffle. It's lovely.

I think of my parfait as unique,

and Britain needs to see it
and taste it.

To judge for herself and to discuss
the business,

Nisha visited Ruth a few days ago.

Welcome to Blackbird Cottage.
Beautiful.

Her take on a French parfait
starts by melting butter.

It's two-thirds butter
to chicken livers.

You call this a parfait, not a pate.

I do. Because "parfait" in
French is "perfect".

Technically, a rough pate
becomes a smooth parfait

when it's passed through a sieve.

Is there a point at which
you will sieve this?

No. I do understand that a parfait
is a very specific process,

but my customers tell me, "Ooh, it's
melting on the back of my tongue."

To the butter, she adds chicken
livers, including the blood.

So, you think the blood
is important to flavour?

Yes, it brings a roundness
to the flavour.

She simmers the chicken livers
for half an hour.

I forgot the most important
ingredient...

Oh, dear. ..is these.

You, you, you...

What is it you're fetching
out of your apron?

Those are love sprinkles.

How lovely! It's made...

I'm writing that down.
It's made with love.

I've never had any formal
chef training, marketing training,

so I think the challenge, for me,

is going to be getting
the product known.

She finally adds
black truffle oil...

Are you ready for this?
Yes, I am. We have liftoff.

..blends...

..pots it...

..and tops with clarified butter.

What is your dream, Ruth,
for this parfait?

It deserves to be in a really
beautiful delicatessen,

someone like Fortnum & Mason's.

I'd also like to see it in France.

To compete with French parfait,

it needs to be perfectly smooth
with a light, mousse-y texture,

with a rich truffle flavour.

I am absolutely confident
that she's going to love it.

I'm getting the truffle,
I'm getting butter,

it's melting on the tongue.

I would say that it's got
a slight grain to its texture.

Honestly, to me, this is
a smooth pate and not a parfait.

Thank you, bye-bye.

It is a high-end product,
it's luxurious,

but Ruth needs to rethink
what she's calling this.

There you go. Thank you.

Sure enough,
there's confusion in Yorkshire.

Did you say it was pate?

Not helped by Ruth's
Anglo-French marketing.

We bought pate, is it?

They call it parfait? Yeah, parfait.
The parfait.

It's chicken liver parfait.

My favourite would be the pate.

The parfait. It's parfait, yes.
Yeah, parfait.

I was very perplexed - parfait is
an entirely different thing.

I was also disappointed to see
those little broken biscuits

being used for sampling,

it was like the aftermath of
an Italian party in a restaurant.

It's a high-end product, she needs
to bring some finesse to it.

This is what I'd like to try.
Oh, please, help yourself.

We've got loads of deer, and
I turn it into bresaola. Oh, right.

That is probably the tastiest bacon
you'll probably ever try. Nice.

Having mainly sold his flavoured
bacon to only family and friends...

You can eat that on its own,
watching telly.

..Mark is going the whole hog
with his sales patter.

It's gorgeous.
In fact, if you don't like it,

I'll give you your money back.

I liked the bacon man very much,
he was so enthusiastic.

And he says we can have
our money back,

if we go to Aberdeen and collect it!

It gives me a little bit of a chill
down my spine,

thinking that somebody's
actually really enjoying

something that I've made.
That's a massive compliment.

£5 a pack, streaky or back.

I think that will go well.
That's the perfect breakfast.

Yeah, it does look good.
Perfect lunch.

Tea. Dinner. Supper.

Late-night snack. Why not?

Mark has a pretty good margin,

with ingredients costing £2
for each £5 pack.

Bacon is a shopping basket staple,

but flavoured bacon is more niche.

He home-cures his meat
in Aberdeenshire in his spare time.

I do a job called pigging,
which is basically sticking

metal bobbins down pipelines
to clean them.

When I'm not on the oil rigs,
I make bacon.

From one pig to another, yeah.

Unhappy with standard
supermarket bacon,

Mark took up making his own
for his family.

My bacon is not just a normal bacon,
this is a flavoured bacon

and it's going to hit people
right between the eyes.

I've entered this contest because
in this area we are the best,

but we've got the rest of the UK
to conquer yet.

Lovely to meet you, thanks. Come in.

To check his chances of that
and to judge the process,

Alison went to Aberdeenshire.

This is the factory unit.

Dry-curing meat is an ancient
preservation process...

I'm going to weigh it, and this is
where we get the salt content from.

..relying on a precise ratio
of meat to curing salts.

That's weighing at about 1,300g,

so we'll do 65g of salt for that.

The salt draws out moisture,
preventing harmful bacteria.

It dehydrates it.

As we know,
life cannot live without water,

which is what we're looking for.
Water's our enemy.

Once we've got to this stage,

we put our secret ingredients on it,
Alison. OK!

Mark adds his all-important
flavoured rub of treacle, fennel,

black cardamom and star anise.

So I'm going to put this
into my box here.

That looks like one of those boxes
you keep cereals in.

In fact, Alison,
that's exactly what it is.

He uses a local brew as a marinade,
then refrigerates for a week,

massaging daily
to infuse the flavours.

This one here is what it's like
six days later -

a lot stiffer. Oh, yeah.

Once washed, it's ready for
cold-smoking in the back garden.

This is my smoker, so we've got
a box at the bottom here.

What kind of wood are you using?
Scottish oak.

Despite us having a fire in there,

we've only got 0.9 degrees of heat
being produced...

..above 24 degrees and it starts
to cook the meat.

After 12 hours of smoking,
it's hung for a week, then sliced -

a lengthy process taking
two weeks a batch.

Do you think you would be able to
get bacon with this kind of flavour

in a supermarket?

I think this is more
a bespoke market, to be honest.

And maybe there is something we can
do to make it a bit more efficient

and supply bigger volumes of it

to the same quality standard
we've got here.

Cured bacon should taste like
a salty hit of pork,

so Mark's flavoured variety should
complement, not overwhelm,

the meat itself.

Now, watch out, it's hot.

It's the best that we do, so, yeah,
I think she's going to,

hope she's going to enjoy it.

It's a very interesting bacon.

It's got exactly the right
kind of saltiness.

It's got a bit too much flavour
for my taste.

I think he might have done well
to let this bacon sing for itself,

rather than to put quite so much
taste in the cure.

Bye-bye, then. Bye-bye.

Mark's smokehouse was delightful.

This bacon has a very particular,
quite overwhelming flavour.

I wonder what they're going to
think about that in the shop.

Are you interested in some
home-cured bacon?

Definitely got a different flavour,
hasn't it? Yeah.

I taste the fennel.

You can't? I can. Yeah.

Neither of us thought the bacon
was our cup of tea.

Thought the spices took
the flavour of the bacon away.

No, we didn't buy any, sorry.

Got a little sample
if you'd like to try some.

The bacon was in a quiche,
and the quiche tasted of quiche,

and the bacon was nice, yes, but
it wasn't the all-pervading taste.

So, Mark, how are people
tasting your bacon?

Got it wrapped up in
a little egg flan,

if you were interested in having
a little bit of an egg flan.

It's difficult putting
a sample out that's not hot.

Ideally it would be
a little bacon roll.

It was quite difficult to tell
how good his bacon really was.

Mark tries really hard.

Perhaps in this case
he was trying a bit too hard.

The farm shop is an integral part
of the community,

where villagers
do their weekly shop -

including local groups,
like the bowling club.

This is black-truffle
chicken-liver parfait.

It's not bad, actually.
I'll have a bit more.

This is dry-cured beef.

That's all right. It's very beefy.
Very good.

So far, they're bowled over.

It's treacle, fennel and ale.

That's good. Lovely, yeah?

These two are farming people,
they know their meats.

We know our bacon, don't we, John?
We do.

However, not everything
is hitting the spot.

It's venison bresaola,
so it's a cured, air-dried venison.

No, I won't, thank you very much.

You won't die! Go on, then.

It's an acquired taste, I think.

Despite some dissent in the group,

they're picking up
a bit of everything.

Are you playing bowls today?
Yes. Are you?

Are you having a go with us? Can I?
Yes.

I do have to warn you, though,
I'm a very bad loser.

We'll let you win. Game on!

I'll definitely be down, then!

So, this is beef, isn't it?
It's beef, yeah.

Biltong, that's something
that's relatively new.

Really, it's a snacking food.

It's being sold in a bag.

That, for me,
is the ideal travel sweet.

None of those mints, mate, I'll have
a bag of meat as I'm driving along!

To sell their unusual product...

Would you like to try some biltong?

Not sure, what is it?
It's dried and cured beef.

..Alanagh and Ilse need
to tempt people to try it.

It's actually quite pleasant.
It's very beefy, isn't it? Yeah.

I much prefer it to that jerky.

Jerky is sliced thin and dried,
whereas biltong, as you can see,

it's dried as a great big steak,

so it's a lot more tender
in the middle.

That's different, I've never seen...

Never tried that before,
that's nice.

Definitely have to do the hard sell
with biltong because it's something

that people don't really know.

I think we've got to convince
the Yorkshire customers

that it's better
than pork scratchings.

They have a modest margin.

Ingredients cost £1.50 per 100g,
for which they charge £4.

And the fact it's unusual means
tempting buyers may be tricky.

Based in Belfast, they're both
rugby mad, which is how they met.

In 2011, I went over to South Africa
to play rugby.

Most people bring home a T-shirt,

I decided to bring home
a South African!

Ilse is a butcher at a local farm,

where she rents the kitchen
to make biltong in her spare time.

Making biltong is an opportunity

to share something
that's very special to me.

We haven't taken any money
out of the business.

Technically I suppose we get paid,
because we pay ourselves in biltong.

We do take a lot of biltong home!
Yeah, I eat the profit!

With expensive overheads,

Alison went to talk business
and to see the process.

Hello! Hello, I'm Alison. Ilse.

Ilse's butchery skills are helpful,
but it's the recipe,

including their choice of meat,
that defines their biltong.

This is silverside joint
off a retired dairy cow.

An older, as it were,
knackered dairy cow?

Yes. You will see
there's a lot more marbling,

so it gives you a better-tasting,
beefier product.

Dairy cows tend to actually have
a much better diet

than a beef animal would,

and we feel like that translates
through in the meat.

Ilse trims sinew from the beef
and cuts into steaks for curing.

Alanagh, who works as a science
lecturer, then takes over.

I'm the scientist
out of the two of us.

So, we got to put a little bit
of vinegar on it.

Basically what the vinegar does
is it makes the meat

inhospitable for any bacteria.

They spice the meat with
coriander seeds, cloves, and nutmeg,

but they keep the quantities
a secret.

The recipe we use is my granny's.
Is it written down?

It is written down, by her,
in Afrikaans. Really?

So it's even in a foreign language,
so I know it's safe!

Once cured,
it's hung in a drying cabinet.

It says "biltong drier" on it,
where did you find that?

We had this built for us
in Johannesburg.

No! And flown in from South Africa.

Did you? Yeah.
Cost more than your car did, Ilse!

At that stage, yes, it did.

After four days' hanging,
it's ready to be sliced.

How do you assess the look of that?

Basically, it's not about the look,
it's about the feel.

It gives. Oh, yeah, it gives.

Once sliced, it's ready to sell,

which they do online via the farm
Ilse works at and at food fairs.

Would you be able to produce more?

We're currently running, really,

about the 50% of capacity
of what we COULD do,

so we're able to do double
what we're doing currently.

So you really could scale up? Yes.

Biltong should be soft and chewy
with a strong flavour of beef

and a hint of spice.

To have someone standing
over your shoulder,

literally watching you cut,
it's nerve-racking.

Now we just have to wait and see.

Chewy!

It's sort of essence of beef,
as if beef has been distilled.

Ilse was very keen to point out
that this kind of cow

has a very creamy fat on it,
and in fact I do agree with her,

that fat is absolutely delicious.

I was very impressed that Ilse
and Alanagh had invested in

a biltong drying machine.

It shows a real commitment
to scaling up in the future.

These are resilient young women and
they're probably going to have to

use that resilience to persuade
people that biltong

is something that they want to eat.

Biltong is cured and air-dried beef.

It looks horrible there, but...
Well, that's basically what it is.

Alanagh and Ilse's sales patter
is engaging customers.

What part of the beef
does it come from?

We use silverside and topside.

From a butcher's perspective,
it's nice to see

international products handmade
in the UK with a lot of passion.

I'll take a small one, yeah.

Certainly, guys, work away.

That's great. Thank you very much.

However,
their marketing isn't as successful.

I thought the stall was lacking
in a bit of detail.

Tell me a bit about where this beef
comes from, tell me what biltong is.

There's a really interesting story
behind this.

They're using old dairy cows,

and therefore they're making
very good use

of an otherwise unusable meat.

Would you like a taste of my wares?
Absolutely, yes.

We've got a dry-cured bacon
from Aberdeen.

The till is ringing...

That's £8.99, thank you.

Hello!

But Liz is struggling
to sell her venison bresaola.

It's venison. Why don't you try
the tiniest, weeniest bit?

Can't chew it. OK.

That's the trouble, the chewy bit.
Yeah, got you.

Well, it was very nice to meet you
anyway, thank you.

The venison bresaola. £7 a pack.

Sounds expensive but, you know,
you don't need much.

It's £7 for flavour,
not necessarily for volume.

It's venison bresaola,
so it's a cured, air-dried venison.

Just shove it all in in one go.
One go?!

I think being dainty with
it's not so...

Well, you've done it rather well,
actually.

When you're a vicar, you're trained
to eat delicately, you see.

Oh, bless you.

I tried the bresaola,
which to me was rather specialist.

It would probably go down well
in Islington or somewhere,

but out in the country, we probably
eat more straightforward food,

or certainly I do.

I'm aware it's not everybody's
taste, but obviously I'm trying

to hook people in as they come in,
without being too much of a lurcher.

Bresaola is usually made with beef,
but Liz uses venison,

a pricey meat which makes
for a pricey product.

Her £7 price tag means
it may be a hard sell.

She makes it in Brighton,
where she lives.

Curing meat's
a bit like having a baby.

It's a lot of work
on top of a full-time job.

You've got to be prepared
to pull in the really late nights.

But it's worth it.

Here we go, chappers.

THEY CHEER

I invested quite a lot in equipment
at the beginning,

but I think I'm getting very close
to that break-even point,

which is exciting.

A passionate foodie,
Liz has a back-to-basics ethos.

I'm hoping that people will like
the sort of ethical credentials,

the fact that it's wild meat
that's not been tampered with.

To judge her process
and business nous...

Hello, Liz, how lovely to meet you.
Hello, nice to meet you.

..Nisha visited her working kitchen.

I use a top rump of venison.

Is it quite critical
that it is lean and fat-free?

That's kind of why
I started doing bresaola,

because I don't like lumps of fat
in my mouth.

So, from this piece of top rump,

how many packets of bresaola
will you get?

Around eight 50g packs.

Bresaola is traditionally Italian,

but Liz's version
is much more local.

Where do you get your meat from?
I get it locally.

Lovely Sussex deer get to wander
round lovely, lush forests

and so they have berries and
things like that to eat,

which makes their meat
much more tasty.

To make more of these
subtle flavours,

Liz creates a woody rub
using bay leaves, juniper berries,

allspice, and a hint of sweetness.

So this is dried hedgerow berry?
Yes.

It adds a sort of fruity flavour
and gives it that taste of

the hedgerow
to reflect the habitat of the deer.

The meat is then cured
and refrigerated for five days,

then air-dried for one day
in her bespoke curing chamber.

Is that just
a domestic drinks fridge?

It's a reconditioned one, yes,

that helps me maintain
the right temperature and humidity.

At this stage,
Liz cold-smokes her bresaola,

an unconventional step.

Is it usual to smoke bresaola?

No, no, it's just something
that I decided I liked the idea of.

It gives it another dimension
of flavour.

It's very subtle,
but it's really nice.

It's covered and air-dried
for a further three weeks,

when it's ready to sell, which Liz
does at a local farmers' market.

Do you have any anxieties
about this growing?

I am an optimist, so I just think
it's an exciting adventure, really.

Ideally, this is something that
could see me through retirement.

Bresaola should have a delicate,
slightly sweet and aromatic flavour.

I've spent a long time getting
the flavours right,

so I'm really hoping
she'll like the bresaola.

I mean, you know, it's delicious.

There are some ingredients here
that are very strident.

The juniper and the allspice.

What I'm not getting are
any of those herbs,

nor am I getting that very
intriguing woodland berry taste.

But in terms of salting,
it's perfect.

It's a great quality meat.

Liz is very clear that her market
is foodies.

The danger is that it is
quite an elitist market.

It needs to be accessible, and she
needs to demonstrate that in a shop.

It's really special, isn't it?
Mmm, good.

Liz is selling
a particular lifestyle.

It's got a long finish.

Yeah, yeah, a long finish is
a fine thing for this girl.

Yeah, absolutely, long finish!

Ooh, like that!

But her marketing isn't.

When you were doing your stall,
what was the thinking behind it?

Just keep things simple
and let the food do the talking.

So, how many people come in and say,
"Bresaola, what is that?"

Yeah, yeah,
quite a lot of people here today!

There was nothing on the stall,
bresaola was just presented,

there was nothing else at all for me
to even ask her about.

Very stark.

She does have to sell it, too,
because it's quite expensive.

Hi, Barry, are you OK?

Better afternoon, mate.
It's grand, isn't it?

Much better than...

..the gales yesterday.

All four meat-makers are
up and running.

Thank you.

And the locals are getting vocal...

The bresaola
just didn't blow me away

the same as the other things did.

So we're going for an epic bacon.

I bought some smoky streaky bacon.

Everybody loves bacon.

..including a group of sisters
who are farm shop regulars.

Never had truffle.

That's really nice.

Very rich. It is.

Do you think I should try
another one? Why not?

This is on a forest-mushroom thin
with beetroot jam, so it's lovely,

earthy flavours.
I don't usually like smoky things.

Very smoky. Yes.

Actually, it's nicer than I thought!

Biltong? Yes.
That's South African? It is.

Never seen it in Yorkshire!

It's a really beefy flavour.

You're right, it is, isn't it?

It's quite nice, isn't it?
That's delicious.

It's got a nice treacly flavour
to it,

it's not like
your normal standard bacon.

Have you found anything interesting
you're going to buy?

Biltong. Biltong!

We're trying to lose a few pounds
so I thought,

instead of a chocolate chip cookie,
I'll have a piece of that instead.

That's not a bad way to go.

Have you tried the bacon?
Oh, we're having some bacon.

Have you tried the venison bresaola?

Yes, we did. Did you like that?

No, because I don't like
smoked things.

You've just gone for the bacon,
that's smoky. But that's different.

How is that different, then?

I don't know!

I'm a bit strange, really!

THEY LAUGH

Before the shop shuts,
time for some feedback.

To test how well they take
constructive criticism,

the judges are giving them
their thoughts.

I really love the taste of
this biltong.

We're in.

But your stall in general
doesn't tell me

it's been an ex-dairy cow.

Can't see it anywhere at all.

So it's beefing up the cow.

Yeah, fair enough. Yeah.

Can I tell you,
when I first saw your stall,

I thought it was a bit confused,
if I'm honest.

I didn't get whether it was French
or it was English.

Pick one, do it really well.

Also, these do not do that justice.

Think of another way
of presenting it.

Your stall is magnificent.
Thank you.

But this feels a little bit more
like cooking than sampling.

And your bacon is
a stand-alone flavour.

Think about your sampling.

Make the bacon itself shine out.

It is a fantastic bresaola,
but when I looked at your stall,

to be honest,
it's a little bit spartan.

What is so unique
are those ingredients

with which you cure your venison.

It's the taste of
the Sussex landscape.

That's a great strapline. Yeah.

Look at your stall again and
hopefully that will really

encourage people to buy into
what you're trying to do.

Thank you so much. See you later.

Actually, it looks really horrible
from the front.

Yeah, flavours of the country,
that's what we've got to do.

Nice, nice.

Proving they can act on advice
to boost their fledgling business

is crucial, especially with only
one place in the final at stake,

where they'll supply the shop
for a whole month.

I don't think I need
to change anything.

My plan for this evening,
a nice meal,

a lovely glass of wine
in preparation for tomorrow.

I think the stall's nailed it,
that's put me ahead.

I think my chances of winning this
are pretty high.

I bet you that we can come up with
something to beef up the cow.

Yeah, we'll figure it out. True.

Now I've realised
that I've got to very much push

the taste of the countryside,
so I'm going to be jumping around

forests and hedgerows this afternoon
and evening.

As for me,
I've got a bowls match to win.

Introducing
the new World Bowls champion!

The local team have been tasting
our meaty treats,

and I want to hear what they think.

You enjoying your pate?
Certainly am.

It's lovely. I like that the best.

You like the pate the best?
Yes, yes.

What about the venison?

Lovely, absolutely lovely.

Did you quite like the beef,
the biltong?

Well, I like it warm and roasted,
you know.

TOM LAUGHS

Let me guess,
with a Yorkshire pudding?

Yes, yes, Yorkshire pudding!
Yorkshire pudding and gravy, Tom!

After a good grilling
of the products,

it's my turn to feel the heat.

ALL: Oh...

THEY CHEER

Yeah!

It's day two for our meat producers.

Their last chance to bag a place
in the final, and remain in the race

for the title
of best up-and-coming artisan.

I'm feeling quite confident
this morning

and looking forward to the day.

I think we're excited, so...

You don't sound it, Ilse! No.

It's the last day, so looking
forward to cracking on.

I didn't realise I was competitive,
but, yeah, I want to win!

Before the shop opens,
another marketing challenge.

All four food producers must turn
their meat into a special dish

for the shop tearoom

so it can be used to drive
the diners to buy their product

from their stall on the way out.

First to hit the kitchen
are Mark and Liz.

Oh, nice knives. They're beautiful,
aren't they? Yeah.

Mark showing off his product
with a bacon bonanza.

I've made a rod for my own back
cooking this massive,

complex thing of several dishes
on one platter.

It smells lush in here!

Walk me through what's going on,
because you've got bacon soup,

bacon kebabs, bacon roll...

Bacon roll, we've got bacon pudding.

You know you've got to be ready
for lunchtime with it, yeah?

Yeah, so we're prepared. OK.

Liz is hoping to turn diners into
buyers with a taste of the forest.

I decided to do a salad because
the venison is very rich

and it needs light things
to go with it.

It's a combination of her bresaola,
celeriac remoulade,

and preserved beetroot.

So what's in there?
Really nice red-wine vinegar. Yeah.

Star anise and juniper berries,
which sings with the venison.

I want it to look like the forest,

because that's where the venison
comes from.

So you're bringing the countryside
to the plate and to the stall?

Yeah, yeah.

I'm just toasting
some brioche roll there.

Mark's definitely got his hands full
with his many bacon-y elements.

These are little bacon kebabs
I've got.

Ah, it's burnt.

It does get quite smoky.

A lot of bacon cooking
going on next to me,

and I'm pretty stinking of
bacon at the moment!

Maybe open the window,
that would be good.

Before we get the fire alarms
going off.

We've gone for very different
approaches.

Mine is setting the venison
in context,

and he's gone
for a total celebration of bacon.

Plating up a refined salad,

Liz surrounds her celeriac
with petals of sliced beetroot,

followed by her bresaola.

I'm just using the beetroot jam
like glue, basically,

so it adds to the flavour,
but it also helps the look.

Wow, that looks fantastic.
Love that plate as well.

High five!

Well done.

The judges will decide if they think

the dish does justice
to the product,

and if they think it will result
in more sales in the shop.

She absolutely understands how to
capture the flavours of the forest.

And the bresaola hasn't been
mucked about with, either.

If we like it, we might go out
and buy some straightaway.

Classic BLT, basically.

Mark brings his complex dish
together.

It's called my natter platter,

a dish that you can talk over
with friends, hopefully.

Well, Mark gets full marks
for trying.

He's done lots of things quite well,
but in my view there are

very few elements here where I can
actually taste that bacon.

But I do think that people will
look at it and think,

"Gosh, there are lots and lots
of things you can do with bacon!

"Perhaps I'll buy some of his bacon
and try some of these things out."

Next up, Ruth and Alanagh.

What's the plan for the parfait?

TRANSLATED FROM ITALIAN:

Sorry!

To tempt diners to buy biltong
back in the shop,

Alanagh's creating a biltong
and cheese scone.

It was quite tricky to try and think
of something to make because,

with biltong,
it's just usually used as a snack.

So, how many times
have you made this before?

This is my first time making this.

This is your first time ever
at making this?

I made scones once when I was,
like, 11, and that's been...

And how were they? My mum ate them
and said they were nice.

Well, there you go!

Ruth is taking a different approach.

I made sure I did a great deal of
preparation before I came,

because I can't stand
being in a panic.

What's that there?
Well, that is medlar jelly.

I liken it to a quince.

It's a perfect partner
for my parfait. Yeah.

You see the alliteration there.

I did, I did!

She's keeping it simple, serving it
with home-made beetroot bread.

So people are going to taste that
and then go and buy it

from you in the shop?
Indeed, in their droves.

In their droves! Come out,
my little friend, moment of truth.

Making the scones
for the first time ever,

Alanagh scatters the dough with
biltong and rolls it out.

It's all sticking!

Don't stick! Just stay.

This is just so sticky.

I can't make scones, mine turn out
like weapons of mass destruction.

Ha!

She adds cheese, and bakes.

Bake, please bake!

While Alanagh stresses,
Ruth is onto garnishes.

And that is my parfait.

Let's try the medlar jelly.

It's a bit too sweet,
it's like a jam. Mm.

And it obscures a little bit of
the delicacy of the pate.

I must say, this massive hit of
truffle does rather lead me away

from the parfait itself.

But if they are truffle fiends
like myself, they would

certainly buy that pate.

Come on, boys.

Here we go, moment of truth.

I'm happy with that,
that looks good.

Not quite as rounded as I wanted it,
but fingers crossed it's a winner.

Do you know what?
It looked extremely discouraging,

but it tastes delicious.

That beef has just come alive.

I think it's an extremely good
advert for the biltong.

I'm almost rushing out
to buy some now. Mm-hmm.

Dishes tasted, but the real test
will be whether anyone

buys the meat off the back
of the specials at lunchtime.

Right, it'll go off tomorrow.

Yesterday was a great day for sales,
but today the sun is out -

there will be even more customers.

This is their last chance to really
push those meat sales.

Time to open up.

It's day two,
you all know what you've got to do.

After yesterday's feedback,

it's crucial
the judges see who's listened

and how it may affect popularity.

I think it's looking really amazing.

Beautiful.

They suggested that Liz
brought the outside in

to sell her woodland flavours.

Wow.

We gathered loads of things
from the hedgerows on the way home.

I think we've delivered,
we've nailed it.

Hello! Oh, Liz,

you bought the forest of Sussex
into this Yorkshire farm shop.

This is a celebration of everything
that this bresaola is about.

Oh, thank you.
Just let me make sure of that!

Nisha may like it,
but Liz needs to boost sales.

What's this? A taste of the forest,
really, it's venison.

I'm from Brighton.

We've got to stick together,
us girls from Sussex. Excellent.

I shall definitely buy some.
Wonderful, thank you. Really nice.

Could I try some? Yes, please.

Mark has stripped back his samples
and is hoping they are

going to bring home the bacon.

I've actually got some here
if you'd like to try it.

Do you like that?
It's a bit unusual.

Yeah, no, I will have a pack of
that. OK.

That's gorgeous. Can I have another
bit? Yeah, sure you can.

This time we used the bacon itself,

and that's kind of what
I'm selling anyway, isn't it?

I'm not doing scrambled egg,
so, yeah.

How's it been today?

I haven't really improved on the...
Well, maybe I have,

I improved on the samples,
but it still looks a bit messy.

I think it's an improvement.

I think this is your bacon, and this
is what you're giving people.

Absolutely.
I'm all for simple samples. Yeah.

It's infused with black truffle oil.

Across the shop,
Ruth has made some tweaks.

I've reflected on Nisha's feedback,

so I've changed the breadsticks

and I think my table looks slicker.

Do you remember what I was saying
about either French rustic

or English sophistication,
and picking one or the other?

I feel this still sort of sits
in the intersection,

I'm not sure which one it is.

But I'm trying to meld the two,

because this is my take
on a French parfait.

Without having you explain that
to me, I don't know that from this.

It's not just her marketing
that's stalled.

Chicken liver parfait...

Sounds a bit rich for me.

You're welcome to try.

No. That's fine.

As for Alanagh and Ilse...

We use retired dairy cows,

because that's where you get
your beefiness from.

..their special source of meat
is now central to their brand.

Our beef are retired dairy cows,
and it's a bit creamier

than the average prime beef
that you would get.

I think it's fantastic.

It's even got udders! It does!

It's done exactly
what we wanted it to,

it's told a bit of the story
without giving the full thing away.

Yeah, you've certainly
beefed up the cow.

It's black-truffle
chicken-liver parfait.

I'm a Yorkshireman - we don't even
know what truffles are up here!

Amos is a local farmer...

Have a taste if you fancy
the idea of venison.

..who knows his bresaola...

That's nice. Thank you.

I want a bit with a bit of fat on.

..from his bacon.

Mmm.

We use dairy cow.
You're asking about the biltong?

I am. I'm more interested
about using the cows.

Yeah. I'm pleased that we found
a market for this older beef.

So pleased, in fact, he buys some.

Trying the biltong, are we? Aye.

So, are you out and about,
rounding up some sheep later?

Yes, I could well be.

You're quite welcome
to come down if you want.

Mate, I will see you this afternoon,
I'll come and find you. Right.

Lunchtime,
and the shop tea room is open.

One natter platter, please.

And immediately, one dish
is getting the locals talking...

Super. Thank you very much.
That looks great.

..Mark's celebration of bacon.

The bacon is a very, very tasty
bacon indeed and it works very well.

That's really good.

Also proving popular,
the biltong scones.

It's very, very tasty.

I think I'll get some to take home

because it's something different,
isn't it?

Ruth's parfait dish hasn't proved
so addictive.

And while Liz's bresaola salad
is getting good reviews...

I've had smoked venison before,

but I think
this is particularly succulent.

..the question is whether any of
them will drive sales in the shop.

We've tried the scones
with the biltong.

What did you think?
It was nice, really nice.

I'm really glad you like them.
Cheers, thank you.

Normally I like streaky.
Go on, I'll have a pack of streaky.

Packet of streaky?
Right, there you go.

So, biltong and bacon
both get a boost.

There's not long to go.

Very nice. Thank you so much.

Still time to prove they are
the best up-and-coming meat producer

to win a place in the final.

Is it low fat?

4% fat.

Confidence high,
Alanagh and Ilse are on a roll.

How much carbohydrate
is there in it?

There's no sugar in it,
and there's no carbs on it.

Be a useful snack, wouldn't it? Yes.

Oh, they've got some biscuits here.

Liz is also selling,
just not always her bresaola.

And then I think they've got
some more round there.

They've got some really nice
crackers here,

they're made with beetroot
and potato.

Have a smell of that,
see what you think.

Have a sniff of that.

Mark's adopted an in-your-face
sales technique...

Would you like a smell?
Come and have a sniff of that.

Mmm!

..which seems to be working.

Those different ingredients
are really coming through.

Have a smell.
See if I can get you off your diet!

While the producers keep
on selling...

Lie down!

..I'm going full-on farmer.

To make this look realistic,
you know...

I am so ready for this!

Come by, Bess.

Bess, come by.
We're ready, Bess, come by.

Come by. Bess, come by.

Well done!

One man and his dog.

I think it's time for
a biltong break.

Would you like a piece?
I'd love a bit.

Are you going to charge me?
Would I?! Yeah! Mates rates.

Oh, it's delicious, though,
isn't it? Not bad, is it?

Back at the shop...

You can have two for eight quid,
how about that?

Right, that'll do. Yeah?

..prices are tumbling.

Our lovely bacon friend has started
discounting, done a bit of a deal.

Oh, has he? You are kidding. Yeah.

If you are interested,

I could maybe see about
knocking some pennies off it.

Just a fiver to you, then.
Thank you.

And biltong is enjoying
a sales surge.

Because it's the last day
we're doing a deal on them,

so we've three of these
for a tenner.

Three for a tenner, please!

Yes, certainly.
£2 change, thank you.

OK, then, that is it.
Shop is now shut.

I kind of can't believe
it's all over, it's just flown in.

I wonder what the verdict will be.

Alison and Nisha have judged how
the products are made and how well

they've been promoted. Now Chris
will work out the units sold.

End of day is in,
sales report is there.

Great sales right the way through.

Taking everything into account,
the judges must work out

which business has the most
potential to grow

and who deserves a final place.

Right then, ladies. This time, meat.

I'm a big meat lover, so I was
really looking forward to this week.

And I really want to know
where my meat comes from.

Ilse and Alanagh and the biltong,
what do we make of that?

As soon as I tasted this,
I knew that it was very special.

It's very, very beefy,
and it was absolutely delicious.

Pretty much all of
the customers loved it

because of that beefy flavour.

What I really loved about it
is where they got their beef from.

This was aged dairy cows.

They really needed to give us
a lot of that story

because it really is
a remarkable story.

The biltong sales
were actually third,

but only by the minutest of margins.

Which is quite an achievement,
really,

because biltong, very few know.

Scalability as a business,
is this something that could work?

These are two clever women

and I think that they will be able
to scale it up.

You'll be pleased to know that that
giant scone of biltong sold in here,

that that also led to sales
over in the shop.

That is an endorsement of
how good it tastes.

OK, then, Ruth's chicken liver
parfait.

I like a chicken liver parfait,

but all I really got was
a quite oily taste of truffle.

She's got to really think about
her market and focus it.

It deserves a strong brand message.

Tell you what, with the people
that I spoke to, they loved it.

In terms of sales,
it came in second.

It is very, very moreish.

Bresaola -
feedback generally was great,

but there were a few that just
said...wasn't for them.

You know, it's a difficult market,
getting people to understand it.

What they do understand is
an exuberant stall.

She'd taken my advice and
she brought the Sussex woodland

into this Yorkshire farm shop.

It was the hanging gardens
of Babylon, it was incredible.

In terms of sales, it came fourth.

Perhaps it's just
too specialised a product.

Mark's bacon,
what did you make of his stall?

Because for me,
it was a feat of engineering.

It had bacon sides
hanging from the top.

Honestly, it was a work of art.

And then his dish,
the natter platter.

It looked fantastic.

That dish sold,
which led to sales in the shop.

I think it will come as no surprise
that bacon has finished top.

It isn't really surprising, is it?

No, we all love a bit of bacon!

As a business,
could he make it bigger?

Well, at the moment he couldn't,

because he's doing it all
in his kitchen.

It's an entirely saturated market,

and so to be a standout bacon

it has to be absolutely unique
and remarkable.

It's just a very, very good bacon.

Well, ladies, sales,
viability of the business, flavour.

This is a momentous, meaty decision
that you girls have got to make.

With not much in it between
some of the units sold,

the judges must weigh everything up.

You were a tiger this afternoon,
wasn't he, girls? Yeah, yeah.

Yeah, I want to win,
I want to win big time.

The comments and feedback has
really boosted my confidence

and it's made me think that,
you know, yes,

venison bresaola could be a winner.

We've thrown everything
bar the kitchen sink at this,

so what happens now happens, and...
Fingers crossed it's us.

It's such a tight contest,
it's really nerve-racking.

What an absolutely amazing couple of
days, you should all be very proud.

Now, there can only be one winner,

and I know this has been a really
tough decision for these two.

The winning product going through
to the final is...

..biltong.

Alanagh and Ilse, congratulations.
APPLAUSE

Well done. Well done, good stuff.

I'm delighted, but we were really
not expecting it.

For something like biltong,
who's fairly unknown,

to come in and win the meat

is just phenomenal,
so I'm over the moon.

It's really unexpected, thank you.

Their biltong was delicious.

It had the edge in terms of taste.

Congratulations. Thank you so much.

Their process
and the flavour of this meat

was absolutely mind-boggling.

Amazing, well done.

I'm naturally disappointed, but
I think the best competitors won.

Thank you so much, Tom.

I'm feeling really happy.

I just feel immense pride
in my product,

and so I'm going away
with a warm glow in my heart.

I think I've given the biltong girls
a run for their money.

As far as them going through
to the actual final and winning,

I'm going to say, "Come on, girls,
nail it for the meat department!"

Excellent.

Next time... Listen, listen.

BOTTLE HISSES

Oh, there we go.

..four drinks producers
test their products...

Downed it! Downed it in one!

It's consumed cold. No.

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

Oh, that's really good.

My dad said that he would wear it
as an aftershave.

I have to be honest,
I'm not sure I would go that far.