Gordon Judges The BEST Italian and Indian Restaurants | Ramsay’s Best Restaurant | Gordon Ramsay

He watches them like a hawk!

Season 1, Episode 1

Gordon Ramsay presents his two finest Italian restaurants. First up is Mennula, a traditional Sicilian restaurant in London. Sicilian-born head chef Santino opened his thriving business less than a year ago, and specialises in authentic, simple dishes from his homeland. The other is Casamia, an innovative restaurant in Bristol.

Season 1, Episode 2

Gordon puts the two top Indian restaurants to the test. Prashad in Bradford is run by a young husband and wife team with an infectious enthusiasm for vegetarian cuisine. The restaurant has just 30 seats but the family running it have big ambitions. However, they must go head-to-head with one of the most respected names in the Indian restaurant world: The Brilliant in Southall, west London.

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Gordon Judges The BEST Italian and Indian Restaurants | Ramsay’s Best Restaurant
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Britain has some of the best restaurants in the world you couldn’t have said that 10 years ago but now we’ve become a nation of food lovers and restaurant goers I want to celebrate Britain’s Cy Coming of Age by finding the best restaurant out there so I asked you to

Tell me where you love to eat out and you told me big time we had over 12,000 nominations for brilliant places to eat I spent months going through the nominations with my best restaurant team and I’ve chosen the best two restaurants from your nominations in each type of

Cuisine and now going to put them through their paces If they’re going to win the title of my best restaurant they got a lot to prove and if they let you down there’s going to be Trouble tonight my brand new Nationwide restaurant competition kicks off with one of the world’s favorite Cuisines it’s Italian and it promises to be an incredible battle between two very different but equally stunning Italian restaurants I’ve always loved Italian food and that its best it really manages to transform simple fresh ingredients

Into extraordinary dishes packed full of flavor please Ashley thank you the Italians take their cooking and ingredients very very seriously and they’re fiercely competitive love that passion you sent in a huge number of Italian nominations the two fighting for a place in the semi-finals of this Nationwide competition are both exceptional Casmir

From Bristol versus manula from London we going to see raw young Talent from the West country take on a highly experienced Chef in the cafetera go to war you win it that’s what we’re here for casimir’s Cutting Edge Italian food will battle it out with manoa’s authentic rustic dishes two ambitious young coloring

Alchemist will challenge a sicilian gastronomic Godfather if you’ve mess up you’re going to get it I mean you’re going to in for the high jump with me this guy is a limit you just want to move forward and get to the top of the game but who will come out on top

Hopefully you make no mistakes bring it on it’s what we do I’m going to push both these Italian contenders the Breaking Point with three daunting challenges I intend to test them to the absolute limit because there can only be one winner the first of my two brilliant Italian competitors is manula a truly

Exceptional restaurant that fought its way through thousands of nominations manula named after the Sicilian almond is run by 45-year-old Santino who cooks hearty authentic food inspired by the love of his birthplace Sicily my cooking is all about Simplicity it’s about taking as few ingredients as possible and making sure that the

Quality of those ingredients shine that’s delicious he spent years as a head chef at some of London’s top restaurants before opening manula a year ago it quickly gained a loyal following this place screams cation I mean that man Cooks from the heart just squ police gol Santino is fiery and

Passionate demanding nothing less than Perfection from all his kitchen staff what the [ __ ] is that doing in there yeah and he’s friend of house managers Angelo and Rocco if You’ mess up you’re going to get it I mean you’re going to in for the high jump with

Me I’m a very competitive person I go out to win I don’t like to lose I’ll put my food against anybody’s in the country no doubt I love Santino’s competitive spirit and he’s going to need every ounce of it to handle my first pressure test because my 30 handpick guests are

About to arrive and order all at the same time it’s every restaurant’s worst nightmare when was the last time we did 30 covers like that we can do this we can do this okay good I love that level of confidence you’re a new restaurant abolutely you get on the Block a lot to

Prove I’ll be watching everything I’ll be like a hawk over the dining room Rocco and here in the kitchen as well okay I’m giving manula just 2 hours to produce the best meal these 30 customers have ever eaten do your customers proud and more importantly don’t let yourselves down yeah good

Luck Santino’s restaurant is packed I’m going to push the kitchen in the front of house to the Limit and in the process give them a chance to shine every service is war go to war you win it that’s what we’re here for something to to

Stter on the menu tonight is a choice of three starters Ian tomato salad hot smoked venison Ander Lobster Linguini lobster for you okay no problem Lobster yeah same to me please Lobster too everybody’s having the lobster check on two lobsters please that must be 14 or 16 lini of

Lobster service has only just started and already I can see a problem he’s going to be the [ __ ] in there in about 5 minutes time cuz everyone’s ordering Linguini and no one’s controlling it check on it takes about a qu of an hour to cook each Lobster Linguini two covers

H do a Linguini Lobster put the Linguini in 13 minutes Linguini if front of house don’t persuade the diners to order the simpler starters Santina will struggle to finish service within the 2hour time limit I want three lobsters 1 two three a good mat D should be able to sell the

Other dishes on the menu push througho yes B Linguini push the venison the ven is delicious I’m afraid I’m going to have the Linguini of Scottish Lobster as well linguini please sir guess what how long for the next four Linguini and two Linguini another six Linguini after that and with the clock ticking

Stino’s up against it Jesus Christ I feel for him right now and there because he’s about to explode it’s like an end grenade you just pulled the pin and he’s going to go any minute now guaranteed why cuz he’s getting screwed upstairs they have to help him and make his life

A little bit easier in there have they sold any of that delicious venison uh one everyone’s gone everyone’s gone Lobster one more Lobster please thank you very much here we go four Linguini two lobsters please get me Rocco please the rotto is delicious push the

Roto I I’m trying to do this get charm recommend push falling weeny Lobster just for a change clean the place my darling here we go 2/3 of the diners have ordered the lobster Linguini the starters have taken an hour to leave the kitchen I spotted a weakness here and it’s not the

Food this the nicest Lobster I’ve ever had it’s really good the lobster was lovely nice and spicy onto the main course check on 1 two three follow be and once again Rocco has failed to sell the two quicker dishes on the menu everyone’s gone for the beef fillet

Med do well well done for you as well M or what is he playing at guys check on 3 be that’s 1 hour gone 1 hour left to go 1 hour left Guys 1 hour are you get all those beef out especially the ones that are well done it’s a tall order we’re

Going to be up to it we’re going to be up to give me the [ __ ] three beef now what I just say what no no no nothing want do next give me some water is my pressure test going to bring stina to his knees I swear to God I feel like

I’m going to faint he’s in the [ __ ] big time and it’s because of Him I’m searching for my best Italian and I’m putting Sicilian restaurant manula in London’s West End to the test with my first challenge 30 customers have just arrived and all ordered at the same time Jesus Christ Rocco’s front of house took orders for over 20 lobs to

Linguini and almost sank the kitchen now HF Santino has been overwhelmed by the large number of orders Tak him for the main course check on 3 me that’s 1 hour gone 1 hour left 1 hour left Guys 1 hour he’s going to sink cuz upstairs they

Just taking orders with all the Ling GRE on every check and more importantly all the beef all this beef three beef one medium one rare one medium well yeah don’t screw the kitchen I feel like I’m going to fall down any minute now I swear to God I feel like I’m going to Faint give me some Water right let’s go table9 we’re not going to be late do you understand me we are not going to be late yeah sure with just 35 minutes left of my 2-hour time limit the finishing line is in sight the last thing Santina needs is another front of house [ __ ] up

25 10 it was about 10 when we ordered we go rocker T 14 the Stars 14 how St 14 they they’re waiting for the starter so we’ve been cooking for 19 minutes we didn’t send the check because we wanted to slow downend now rocker says he’s held back

The order to help the kitchen catch up but what he really means is they’re even further behind with the service than Santino thought come on you got to you got to you have to have the balls and explain the [ __ ] up you can’t hold a

Ticket back if you do hold a ticket back he’s got a nose it’s a [ __ ] noise man what do you mean slow it down what do you mean you forgotten it that’s all you’ve done you just godamn forgotten it never mind give me bu she excuses I’m

The godamn service the service of my life everything is start the main course you what I just so what no no no nothing you do not want to do anything I want this fixed we have a problem we need to fix it let’s go quickly I got a smoke

Venison I got one B I got full Linguini get the full Linguini on I got one 2 3 four five [ __ ] F to be the bottom line is he forgot the ticket yeah he didn’t hold anything back he forgot the [ __ ] ticket and he’s come

Here and instead of being a man and say to me with balls look Chef it’s happened it can happen to anyone he’s come to me and said to me and lie to me thinking I’m stupid something is in the [ __ ] I mean big time all because of Rocco but I have

To say he’s got my respect tonight because he’s he’s encouraging those Cooks along every ounce of the way we’re nearly there come on guys we can do this come on boys believe it I mean if that was me in that situation 10 years ago I would have flipped my lid big time and

Pickled the balls or Rocco turn them into [ __ ] Bara I’m not losing come on move it that’s okay Santino has cooked his heart out tonight he’s only just made it to the end of service but for my diners his simple Sicilian food has been outstanding had the lobster start perfectly cooked

Really nice bite of chili and then had the beef I can’t it at all everything [Applause] wased right what was the menu tonight the menu was Bata and then venison lingu Lobster beef squid Roto yeah no the menu was Linguini beef Linguini beef 25 times

We had the passion the soul and the food but we didn’t match it with the service when you have a table of six you got to get that six in and we waited 92 minutes before you realized that that table was forgotten that’s not good enough Rocko

Look back on it and learn that’s all you can do that’s all you can do mistake we do it again and I’ll kill you right but tonight I won yeah well done thank you thank you Chef gra Grati that was so tense oh my God it was like the biggest rush in your life it was just amazing I don’t know what went on with the front house I could kill him but we held it together and I got this so stupid smile on my face I’m so happy I so Proud now it’s time for my second Contender to be put to the test such a wonderful restaurant that my team and I felt it simply had to be in the top two this is Casmir in Bristol a fantastic Italian restaurant now it’s run by two young brothers who today are

The youngest holders of the mission star in Britain I’ve got some very very high hopes for them in this competition I love this restaurant because it’s a family affair Mom and Dad front of house and in the Kitchen Two Brothers creating Cuisine unlike anything I’ve ever seen seen in an Italian restaurant

Really good presentation uh unique Brothers Peter and JRE are so creative and experimental that frankly they make hon look oldfashioned really want to take customers through a new experience something special and magical what I really like about these two guys is their energy and their ambition they are really seriously pushing the colonary

Boundaries out to the extreme and they’re still in their early 20s you think exactly alike because obviously it’s two minds thinking on one job we’re almost like one complete person if that makes Sense YouTu I don’t know if you’re completely Bonkers or a pair of child Geniuses they’ve got a gastronomic instinct which can’t be taught or learned I was proud of my boys from the very first day they were born the first step the first smiled but now what can I

Say I just the proudest father in the world but I can see that this success has come at a price Peter and John Ray’s colonary dreams are been funded by every penny of their parents’ life savings we had to sacrifice our retirement well yeah basically yeah it was a big Gumble

I telling you it was a big Gumble familiar with it but let’s hope Paco’s paternal faith is going to be rewarded because Casmir are about to face my first pressure test I’m going to hit them with 30 diners all arriving and ordering at the same time okay guys everybody at their

Station and like manula they have just 2 hours to produce the perfect meal for my special guests it’s a lot of anxiety in me so just want to get it Go in get the service out hopefully we don’t make no mistakes today yeah is about pressure I’ll be watching everything I’ll be in

The kitchen I’ll be in the dining room I’ll be missing nothing you guys won a Michigan star last year phenomenal today raise the bar again my 30 guests are about to experience an avanguard take on Italian cuisine will they love it or wish they’d just gone for a pizza right then let’s

Go start going boys first out chicken liver parfait that’s nice par is lovely but very strong that M of you want to be that strong it’s one of the main elements cuz obviously that’s where we highlight the tops we’re quite we we like the heres and we just want the other things to

Work right next up beet risotto with pickled F Table 9 and table seven how is the rotto yeah very good nice and sweet and bravely Trout suid the fish is vacuum packed and cooked in a warm water bath so its texture remains Unchanged it’s daring to experiment like this but you can’t alienate the customer they need to understand what’s being served to be able to appreciate it is the fish meant to be cooked like this it’s a bit of a strange consistency it is it’s cuz it’s cooked in a water

Bath so it keeps the texture and the flavor and the taste right okay um I really don’t like it to be honest no not at all okay you I mean you can quickly probably P but it’ll absolutely ruin the texture of it if you’re happy with that

Do you want me to do that no no I’ll eat my peas you sure yes cheers if customers are coming here for the first time you have to explain to them oh I know has very pink very very pink just yeah just I’m just I’m just observation I do still do stops the

Confusion she almost challenged me on what I was saying rather than just accepting that I didn’t like it and I feel it wasn’t cooked properly which then made it very hard for me to send it back it’s crucial to keep customers on side and mom Susan has to take

Responsibility for that front of house we’re not in the the 1980s and if a customer wants their fish cooked a little bit more 2 seconds 2 minutes whatever it may be you get it done next up Quil with celery root puree on a pastry Nest it’s also served very rare and

Again customers should be told when we asked how the qu was cooked the W to turn around and said well of course it’s something you have to get used to and I thought I didn’t yeah I didn’t really appreciate that too much I’m worried by how much food is

Coming back uneaten just the one thing that strikes me um no one takes any food back to the kitchen it just dumped hair no one gives these guys feedback yeah they always do at the end of the evening what not there and then well it depends if obviously something’ said yeah I’m

Just I’m just listen just I’m here to find out how you’re running a restaurant fish comes back comes back and no one goes back into the kitchen with it I know they’re your sons but it doesn’t stop you from telling them the truth motherly love is a wonderful thing but

Keeping the TR truth from your chefs is a mistake do you ever get feedback from the dining room absolutely yeah yeah when pretty much uh most night so most nights yes and what kind of feedback do you get back Peter in general yeah normally really positive everything uh normally runs really perfect perfectly

Smooth I get complaints in my restaurant that’s the only way I’ve learned because you constantly get feedback on a daily basis not always great and blown smoke up each other’s ass you only learn from negatives not the positives Peter and John Ray have finished service in less than 2 hours

And despite some criticisms most of my guests love Casmir I thought the food was really special really spectacular thought the dishes were really intricate and really clever and really well balanced flavors really really good you wouldn’t go to many other places and get this sort of cooking and these sort of

Ideas on your plate and the presentation is fantastic is I’m Miss star doesn’t confirm everything you send out is perfect if you’re trying to be Avant guard you’ve got to go with your customers you’ve got to take every customer forward and like I said if she

Wants her fish cooked more I cook it I cook her trout more and if anything comes back that’s half eaten these two what they need to know is what’s wrong with it there and then not at the end of the night not 15 minutes later but how many

Chefs have you got under you you’re missing you’re missing my point true is it all I want in my restaurant on a daily basis is the negatives that makes me better and they’re your chefs not your sons they’re your sons on your day off definely know that yeah this family depends on this

Restaurant and it’s a business it’s not a playground there’s a big difference there is a big difference very big difference well done thanks thank you it’s difficult when you’ve got family working together obviously when your mom and dad run in front of the house like gon said

Rapping rapping Us in coton war is abs everything he says totally true there’s two very talented young chefs in there what they need now is that level of guidance but tough love and not having their ass kissed by their Mother tonight two brilliant restaurants are battling to become my best Italian and win a place in the semi-final the coach trip pushed them both the limits now I’ve invied the London for a debrief what they don’t know is since they last saw me I’ve sent secret diners into the restaurant to see

How they perform when they’re not in the spotlight and their guard is down secret diners are invaluable they’ll catch any restaurant off guard and I use them on a weekly basis food critic Simon Davis is one of the best in the business and has judged food and service at thousands of

Restaurants Sarah deran Robinson has worked with me and other top chefs for years creating and perfecting thousands of dishes it’s one thing serving easy to please customers but how will my competitors per form when my undercover diners are deliberately difficult and demanding is there any way you can turn

The noise down a bit I’m allergic to those I can’t eat sultanas first to face the music is Sicilian restaurant Manula what I need to tell you now you’ve actually been tested twice I sent in a secret Diner the coach trip identified front of house as mana’s weak point we Sarah find that manager Angelo has improved things since my last visit we had a table for Duncan I’m really sorry we were running

Very late yes okay they haven’t been to see us for about 10 minutes either they’re washed off their feet and they can’t cope or they’ve actually forgotten here 10 minutes before even a menu a drink bread olive oil it is too long know 10 minutes 10 bloody minutes 10 godamn minutes to

Wait that’s that’s acceptable unacceptable what would you recommend in in your anti py yes a very nice Bata cheese very creamy okay otherwise crb or the panel is a chick with legs and Charles with from all okay so when I asked him about the um the starters and said could you tell me

What would you recommend what’s your favorite and then he just pointed at everything and read out what it said on the menu which is what I’ve been doing the last 10 minutes a lady wants your personal recommendation she’s not asking you to read the menu out again she’s asking for

Help call a delic hello I’ve just this is delicious but I’ve just tasted his it’s absolutely fantastic can I can I change and have that instead please yes no problem do you mind okay let me check with the manager okay thank you what’s going on prago what’s going

On prago what’s going look at your face his is so delicious I wanted that one instead that you want to leave the the squid yeah yeah I don’t want the squid I wanted to have the the beef I charge for the yeah it’s absolutely fine of course

Yeah yeah no no no that’s fine okay sure yeah thank you no problem sorry why you change your mind cuz that’s so delicious fish yeah it’s good it’s good thank you that was a disaster have you any idea how flexible we have to be with customers today I

Deliberately put her in there to see what level of flexibility your restaurant has good okay for you yes thank you it was an awful was it okay yeah no it was but I tried his beef it was so delicious I thought oh I made a

Mistake it’s fish to me it’s I know I’m sorry much moreing and we’ll do it straight away of course thank you very much not an issue not an issue thank you gracious really really gracious why are you coming out and being 10 times more Charming than your Mater

D the food has been perfect Immaculate fantastic that squid I had ear absolutely delicious but this the service that’s letting it down it’s not doing Justice to what’s coming out of the kitchen Angelo talk to me please well I remember I say I remember very well the day it was a crazy lunch

So I agree with you that many thing went wrong the day fortunately is not always like that for now that was a bad day we will have them bounce back and put it right you’re more capable of doing it this a bit the first thing to do I

Mean where people coming in give the menu give the drinks look after look after 10 minutes seems to be a little bit too long I mean a little bit it’s too long fing too long it’s too long it’s too I don’t think anyway I’m not going to sugar coat it

It’s not a good thing no but definitely come back from it and uh you know we’re a restaurant we’re a live thing we we know we’re growing all the time we’ve only just got there and we we’re doing amazing amazing work every day every service we’re doing a great job and

That’s why we’re still in this and we can win this we thought the trout was slightly undercooked next it’s about taste isn’t it it’s about taste but they were under the team from Casmir face the from my undercover Diner it’s about taste isn’t it uh excuse me you’re now going to undermine a Customer tonight two brilliant restaurants are battling out to become my best Italian and win a place in the semi-final of my Nationwide restaurant competition I’m not losing come on move it now it’s Bristol restaurant casimir’s turn to discover that I’ve been spying on them you’ve had one huge challenge so far in

This competition and unknown to all four of you there’s actually been two tests uhhuh yeah mhm cuz no one spotted the second one did they well the first one was the first one was when you came and the second one is I don’t know after I left the restaurant I sent my secret

Diner to your restaurant m mhm and this is what you Saw hi hi I’m I’m late I’m afraid yeah you late sorry okay dun you owe me a drink yeah I owe you a drink do I dunan yeah 815 it’s okay sir sorry about that no no problem s we’ve got true valid trout thank you Simon my undercover

Critic is having the trout which some of my 30 diners left uneaten undercooked but it is quite and also the peas like bullets how was the trout I thought the trout was slightly undercooked I thought and the peas peas could have done with another minute on the branch it’s about

Taste isn’t it I think well it’s about taste but they were undercooked yeah there is no debate about That damn it’s about taste isn’t it uh excuse me you’re now going to undermine a customer you’ve got to take criticism seriously thank you so this is your Ro deer served with a traditional vegetables that’s cold excuse me I’m it’s a bit cold it yeah it’s a

Bit cold this this a bit cold and it’s I’m afraid yeah sure yeah cuz the plates the plates a bit cold okay thank you bit cold I thought he was bit like a head Master then what’s wrong if you’re if your children in the kitchen if you’re working with fam it’s

Often very hard to be objective about their mistakes and their errors mom and dad as always are protective as parents you’re not Dro them off to school anymore the customer King they’re the ones passing with the 55 quid for the 10 courses they’re the ones that want to

Boast to their friends on the way back about coming to this amazing amazing restaurant you have to act a little bit more humble so flowers whoa It’s Doctor Who right away it’s a noning restaurant thank you it’s the brendo it’s the finale I think it’s brilliant in essence

I’ say this is a this is a very good restaurant trying to do excellent things and sometimes it’s a little bit misjudged perhaps think about doing a tasting menu it doesn’t have 10 dishes but just has six dishes which are fabulous cu the problem is you remember

The bad ones you don’t so much the good Ones the place has the most amazing potential yeah customer feedback is crucial what you’ve got to do is just listen it’s about the customers it’s not about us it’s not about our ego it’s not about food but it’s always been about our customers hasn’t it I’m sorry I

Don’t you I know I’m not C could be better the customer complain we had to we had to have a plan how we answer to the customer Gordon say we Tre I treat them with cotton wall but perhaps he being a father but uh uh yes we I’m

Going to I’m going to try to be a little bit tougher and and put my my point of view across much in in a much uh tougher way after enduring my coach lead of diners and the undercover team I sent in both manula and Casmir have survived blooded but unbowed

Now it’s time for the final test as the chefs leave their restaurants and their front of house teams behind and go It Alone in my kitchen I’ve asked them to create a dish worthy of a place on the menu at my three Michigan Star Restaurant it’s been an incredible

Journey for both these amazing Italian restaurants serious contenders in this competition and all very talented chefs today I’m going to eliminate one of them from the competition both chefs will cook just one course but it will be the most important dish of their lives it’s their final chance to prove

Themselves going to prove what we believe in you know the last year has been a roller coaster ride for for me and for jagore as well actually opening Mena then Darkness hit us both he lost his father I lost my brother this is for them and for us that’s yeah yeah and for

Mena exactly where we want our Fe to be in that Pinnacle in that three star restaurant a lot of anxiety in US pressure to get it right as well I think um want to get everything perfect everything just needs to be much yeah we realize if our fewest to ever reach

Three star status today it needs to have that edge but it’s not just me they have to impress I’ve invited 20 highly distinguished guests including Carlos presenti director of the Italian cultural Institute and Anna Del Conte one of the most respected Italian food writers in Britain these Discerning

Diners will be served both competing dishes and every plate must be perfect right gentlemen today’s the day one of you will be going through to the semi-final and sadly one of you will not be cooking again in this competition You’ now got the perfect platform to show off every plate is

Crucial it starts now good luck for the chefs there is nowhere to hide they’ll be judged purely on the quality of their Food I’ve challenged them to create one dish using a classic Italian ingredient ve and I can’t wait to see what they do with it okay first ticket on for Veil please yes chef up until now santina’s been let down by his front of house but his cooking’s been Flawless tonight he’s

Designed a dish true to Sicilian Roots fill it a veil serve with Summer truffles layered potatoes joll mushrooms and a cream of cerc I’m going to keep it really simple P fried the beel and we’re going to serve it with a little potato cake which has been done with uh a

Shoulder reveal been pot roasted brazed 6 hours okay really slow what’s the sauce uh the sauce is going to be a little reduction of my Sal wine CU you got lots of earthiness on the dish so I wanted to give it an element of sweetness like like a dipping Chutney almost all right

All right all right this is classic zantino he’s created a robust dish with few ingredients that beautiful layered cake with a brazed ve delicious like a brazed oxtail it’s a real sort of hearty but amazing dish mushrooms for four jagore potato for four jagore Santino’s now got to focus his passion and energy

Into making this a winning dish this is absolutely everything to me there’s a lot riding on this liquid okay a little bit more liquid eh that veil with a truffle is delicious but they’re cooking giral the most amazing mushrooms and Jack was not even season them there’s only four things on

The plate and they have to be done perfectly and if the mushrooms are under season it just destroys the whole dish just taste those mushrooms seasoning wise thank you shf Jore you’ve got to taste Jacko yeah everything an absolutely amazing J all yeah peeled by hand yeah soate

Brilliantly and no salt on there jug them jug themal relax yeah okay use your head yeah use everything I told yeah his sush Shi let him down but santina’s remained calm and impressively focused thank you that look fantastic thank you chef it cuts like but it’s the potato cake is gorgeous got

Lots of flavor it’s a beautiful dish it tastes amazing tast tastes absolutely Fantastic casir Four C away table six four capata please got it yeah I was worried the Casmir boys might risk it all with something dangerously experimental but I can see a changing them their Veil

Capada served with sweet breads has all the hall marks of a classic Italian Dish but knowing these boys there’ll be something more to it you wouldn’t do this without a Twist there’s got to be a Twist somewhere yeah and I’m struggling to find out where it is where’s the

Liquid nitrogen no no nro very sensible what we done it’s a classic Dish Dish is really being refined so um like again precise temperature readings from the water bath with the sweet breads and the Ville you know very refined classic consist and you got that cheffy the part

With the V sweet breads absolutely how you cooking them we’ve cooked them in a water bath it’s 62 for 2 hours going to be deep fr the end so nice crust and it should be just a m in your mou C tea those sweets make sure when you cook

Them they’re cooked in the center as well yeah some of my coach diners found Peter and John race fish and quail too experimental I Hope they’ve pitched the sweet breads right for my diners tonight Serv please we got the me to the it’s Delicious but with everything to play for the boys are starting to panic in my kitchen they’re out their comfort zone and it’s showing do me a favor don’t slice that Veil until you’re 30 seconds away from completing that dish when you slice the veil what happens to it starts

To get cold that’s it yeah but what comes out of it what the juices so we want those juices wear on that plate with that natural flavor you just bust your balls to do four stunning dishes but slice it the very last minute yeah off you go Olive

Onut let’s go come on come on come on come on you can’t slice the veil when you’re 5 minutes away from completing the dish you want that slice when you’re seconds away from that final Magic on that plate so they got to get rid of the nerves now

Relax compose and step up to the plate quickly I know you’re used to your mom wiping your ass but I’m not going to clear down after you guys yet no [ __ ] way am I clearing down after you in my own Kitchen yes every time we set up

Yeah we clear away guys yeah that’s normal in my kitchen and I’m sure it’s normal in yours yeah I’m not clearing your [ __ ] mess this casamia dish is Sensational John R that stove’s hot yes yes a little bit hotter than your water bath yes sure be careful you don’t scold

Yourself yes sure I’ll get your mom on my back cmir last table you don’t want that last table going out EX second at the first T service please go nice and steady well done good job slow start Strong Finish Well Done clear down when a service is over every Diner has been

Served both restaurants dishes and I’m about to discover what my distinguished guests thought of them starting with Casmir nice to see you the sweet breads were absolutely top yes oh sweet bread and so was the little bill fet for me was superb I prefer the casamia dish the

Single element were better and the mix also was better for me nice to see you how was it I look at that dish I can see the boy so and that brought tears to my eyes I call me buers but that’s how it feel well I definitely prefer the Mana

Dish the meat was very well cooked and I like the combination of meat and truffle very well done Rock welome back so which one did you prefer San’s one obviously when you hit it it was like it melt into your M his voice very sweet my Diner comments have confirmed

The level of excellence in this competition now it’s up to me to choose a winner whatever I decide will affect the future of both these restaurants and their chefs I’m still confident I’m still very very confident simpler flavors they hit home um that’s what I do that’s why I

Stand by I’m not going to change what I am I think we’ve done enough um you know what I mean we’ve sent out dishes um in timeing we communicated we plated everything’s cook perfectly we’re in a totally different environment to wherever used to but loved it absolutely

Loved it only one of these two brilliant Italian restaurants can go through to the semi-finals it’s a very tough decision but one I’ve got to make my two top Italian restaurants manula from London and Casmir from Bristol have finished their final Challenge and for one of them the

Journey is about to come to an end they’ve both proved themselves exceptional restaurants but now it all hangs in the balance it’s time for me to taste the amazing dishes cooked here tonight by Santino and the Casmir Brothers Peter and John Ray after which I’ll make my final decision Manas looks

Great and a nice clever use of seasoned ingredients the Geral the summer truffles that’s delicious it’s got such great finesse but very bold flavors really good I absolutely love the puree it looks quite rich but it actually tastes quite healthy really nice if I’ve got one criticism it’s a bra shoulder it’s

Almost like bra oxil very rich and it sort of overpowers the potatoes cmir it looks dainty sweet breads very dangerous to serve in any restaurant nice combination of flavor it’s fragrant that bz at the end is really helps to lift it clever I’ve got a problem with the rawness of the cett

Cuz it sort of spoils the textures however the meats cooked perfectly rotta Works bloody brilliantly with the sweet breads the big surprise for me today is that both these dishes taste better than I tasted in their Restaurants so it’s the moment of truth two outstanding Italian restaurants but only one can win a place in the Semi-final okay first off well done the magic and the personalities coming through on those plates today was fabulous Casmir whatever happens after this competition continue cooking food like that the Ricotta and the sweet bread and the fillet packed full of flavor elegant and that worked criticizing the dish a lot going on

There a hell of a lot going on the textures were amazing but you cetes were too crunchy manula there’s a a huge heart in what you do and you are one focused guy love what you did with the Slayer puree generif of the truffles that’s you how

Could I criticize the dish I thought the shoulder was quite heavy but Pack full of Flavor but this competition is not going to be won or lost on one dish alone it will be down to this which restaurant would I love to return to and eat one more meal Casmir manula you guys and your restaurants have been under immense pressure think back to that coachload of

Diners walking in there 30 of them sitting down it’s a nightmare for any Resturant you’ve been under scrutiny with secret diners filming under cover I think both resturants took the criticism admirably and I think you really hand L not just the positives but the negatives as well and that’s what I love

To see how you bounce back sadly there going to be one restaurant going through to the semi-final based on everything I’ve seen tasted and been part of the restaurant that’s going through to the Semi-final camir great job absolutely Brilliant manula you are a man that is on a mission when your team is as good as you you’re going to pop big time it’s been a great experience we said before we came in that no matter what happened we be we’d be happy i’ like to

Win but uh that’s you know that’s that’s the game congratulations really job well done I didn’t expect it I didn’t you know we didn’t know it was such a tough call cuz we work our nuts off a lot of the time and uh you have to have obviously

Approval from Gordon uh to the next round is just unbelievable and uh M and Dad and sakur SP they’ve sacrificed everything and what mean no I’ll be right no um you know Mom and Dad have sacrificed everything over the last 10 years and uh it’s long as everybody sticks together I think we’ll

Uh keep going far you know John I think we’re just going to go to that next semi-finals and know that we can actually move forward and get through to the final and hopefully go on to win of it girl my boy girl I’ve lost manula that’s a big voice

And a heavyweight this contest but I have found Casmir two young guys that mean business and now it’s game on next time my two best Indian restaurants will be fighting for a place in the semi-final a tiny vegetarian restaurant in Bradford very nice takes on one of the

Biggest and best Indian restaurants in Britain they used to do 300 settings he should have been finished by now guys please please get a move on please but only one will make make you through to the next round and win the chance to become my best restaurant all the hairs

On the back of my neck are standing up right now Britain has some of the best restaurants in the world you couldn’t have said that 10 years ago but now we’ve become a nation of food lovers and restaurant goers I want to celebrate Britain’s Cy Coming of Age by finding

The best restaurant out there so I asked you to tell me where you love to eat out and you told me big time we had over 12,000 nominations for brilliant places to eat I spent months going through the nominations with my my best restaurant team and I’ve chosen the best two

Restaurants from your nominations in each type of Cuisine and now going to put them through their Paces if they’re going to win the title of my best restaurant they got a lot to prove and if they let you down there’s going to be Trouble over the last 6 months my team and I have been checking out your best restaurant nominations all over the country and tonight tonight the competition continues with one of the Britain’s most popular Cuisines Indian curry is a national Obsession and these days we all expect really high

Standards from our Indian restaurants I spent a lot of time out in India and learned for myself what real good Indian food is all about so tonight’s restaurants are going to have to be bloody good to impress me from over 2,000 Indian nominations I’ve chosen what I think are the best

Two to fight it out for a place in the semi-finals tonight from Bradford the curry capital of the north it’s prashad somebody pass the F please whatever I cook it’s from my heart I love cing they’re going head-to-head with a world famous Cuisine from a London heavyweight

The brilliant in South all give me the bronze come on my father was a top chef in India he used to C for the maharajas this competition is going to be the ultimate test for both my Indian contenders it will be a battle to the very end because only one restaurant can

Come out on top to find that winner both can contenders will face three challenging tests starting with a coach load of 30 hungry diners who will arrive and order all at once first they’ll descend on the Patel family who run tiny prad in Bradford there are over 60 Indian

Restaurants alone in this fantastic City but this one is somewhat special the smallest restaurant in this competition but I think it’s going to give the big boys a serious Run for the money hello Bobby hi Gordon good to see you well good to see you very well thank

You yeah welcome how are you good to see you I’ve never had a vegetarian restaurant in the competition so I’m so excited yeah I’m happy as well in just under half an hour my Diner is going to be here they think they’re coming for an amazing lamba so convert them this place

Used to be a laundr now it’s a 22 seat restaurant run by Ki Patel with her son Bobby and his wife minel being vegetarian what we put passion into other restaurants offer as a side dish we have to really step up we really have to bring the flavors out give them

Something totally different incredibly minow the HF had never cooked professionally until she married Bobby moved to England and joined his mom in the kitchen 6 years ago she is not my daughter-in-law she’s my daughter I can describe how much I love cooking whatever I cook it from my heart

That delicious one math full of that I feel like I’m back in Mumbai the exact same for my diners please no I can’t leave that to waste I got to eat some more that I’m sorry Jesus we have huge Drive huge ambition we didn’t come into this business thinking we’re going to

Make loads of money we came into the business about showing the world how good we are at food now they must prove it because my 30 diners are just minutes away they’re all expecting a perfect meal and everyone must be served in Just 2 hours the pressure is on you big time

And I know this means a lot I can see it on your face but here’s your chance now to really stamp your hold on this competition good luck than all the hairs on the back of my neck are standing up right Now oh wow oh God oh my wow Mom M very nice very Imaging all right ladies and Gentlemen let’s show the world what pad really is let’s rock let’s show Ramsey let’s go Ramsey’s best restaurant bring it on to accommodate my guest Bobby had to squeeze an extra eight seats into the

Tiny dining room sorry a little bit of a small restaurant but the food is fantastic I promise you despite its size Pasad has huge Ambitions to fly the flag for vegetarian Indian Cuisine first time in a vegetarian restaurant yes let’s hope it’s a memorable experience let’s hope so

Normally obiously would be caught a dead in one I’m a confirmed so anything without me isn’t really cost as a meal my diners are going to be a hard crowd to please okay and it will take a massive team effort to convert them okay here we

Go I need two person mixed pakas and I need three person petties no problem Mel is like the new girl on the Block and I’m just hoping that she can cope with such a demand because she’s the least experienced two por pakas three por petties as a starter she’s serving

Coconut pities potato and chickpea chat and spicy vegetable poras mommy leave that once make the chat first this will be the hardest service of their lives now I need now she may be inexperienced but minow’s got to drive this kitchen like never before two por Pak three por p table number four all

Right simple this assertive in terms of controll yeah yeah just to make sure it’s 150% mommy one medum but however hard Mel pushes her team they’re barely able to keep up and this is just the first course I told you oh my God just listen what I’m

Saying you can tell it’s being put together with an very very fresh really I thought start was excellent It’s actually spiced not too hot but just righty every plate clean that’s incredible table number two table number four all of them say fantastic food really really happy thank

You thank you very much halfway there keep it going guys yes big push on the main CES now yeah Mommy make a Puri but the mains will be even harder every deep fried Puri and dose of pancake needs to be precisely timed only 1 hour left so you know I’m getting

Panick pH phos prad’s small kitchen is going hell for leather but these dishes just aren’t leaving fast enough mom 12 bues yeah how long do they normally wait between courses roughly uh 10 10 minutes yeah with the kitchen decides it can only cook at such a speed you got one

Grill you got three large tables now waiting for main courses yeah I need now I said that quickly is ready the pressure’s really on and some diners have been waiting for an hour just to let you know guys that um this afternoon obviously we have all 30

Guests in at once there may be a little bit of a wait for your Mains I hope you can be patient with us just said be patient which is fine is understandable so I’m still having a good time explained to them they’re fine about the fact that it’ll be a little

While but obviously there is a deadline on how much time we got to serve somebody pass the please hurry up now there’s great Synergy there between the dining room and the kitchen and they work working brilliantly well together they’re supporting each other through every plate do ready do

Ready take this come on hurry up take this hurry up now last four main courses yes yes the main courses have been badly delayed but Bobby’s charm in the dining room has kept the customers on side and averted a crisis don’t think you can make chickp interesting a big surprise to be honest

Really enjoying it it’s absolutely delicious lightly spiced hotter in the center it’s slly it’s Heaven on the plate even the most Ardent carnivores have been converted amazing presentation and then the taste itself was it lived up to how it looked fact sometimes I think it was

Even better than it looked you know so I think I think we’ll try and come here again service is over see you bye-bye Take Care thank you and it’s time for the prad team to hear my verdict okay um let’s cut to the chase the the problem I have having

Witnessed the service is that you’ve you’ve now just completely and I mean really completely blown open this whole competition because it rais it you’ve raised the bar Bobby the communication and making sure that customers were not agitated waiting for food you were there and it sounded amazing M now yes I was nervous

About you but that first ticket came on and you were just on fire thank you and you’ve made 30 of my diners the happiest I’ve ever heard them on thank you that’s what I want to hear you do not go backwards no you maintain and improve on what you’ve got good well

Done just been told by Gordon Ramsey that you’re one of the best that’s what about there an amazing standard of Vegetarian Cuisine it’s going to take some beating next is the turn of pad’s Challenger one of London’s biggest and best Indian restaurants the brilliant two tables in 45 minutes it’s a joke

Please please get a move on please this is not brilliant my coach load of 30 diners are about to descend on the second Indian restaurant battling for a place in the semi-finals of my Nationwide restaurant competition it’s the brilliant in London voted for by you in droves it’s been open for 37

Years that’s almost as long as I’ve been around it has three generations of customers and any rest that can boast that must be doing something absolutely spot-on the Anan family have been running this Punjabi restaurant for 40 years with dipner shanka and Dad Gulu at

The helm this is a huge ship and to be right amongst the best it just encourages us more and more to do even better these days Gulu retired from the stove leaving the brilliant Kitchen in the hands of headchef jazz let’s get it going all the ingredients all the meats

They are cooked freshly uh piping hot served to the customers within seconds the brilliant is known for its fast service I don’t want people waiting for more than 5 or 6 minutes you walk in here you taste the food and you really start to believe they burn their place

As a front runner of Indian food in this country boasting 220 seats 28 years in the good food guide and over 80 Awards the brilliant is an Indian heavyweight delicious very good excellent I’m happy yeah I’m about to hit them with my first challenge like Pasad they’ll also have

Just 2 hours to serve my 30 diners who will arrive an order all at once it takes some balls to call it the brilliant cuz you can’t be anything less than brilliant absolutely on a night like tonight absolutely yeah we are very confident we’ve got only 30 diners we’re going to make sure

These guests have a fantastic experience make this a brilliant service hi Jazz yeah yeah has everyone all comy everything okay right how’s it sounding really good yeah what are you thinking of having the prawns and the chicken nice on the menu tonight are two of the house specialities lamb chops marinated

In nutmeg and cardamon and King prawns with fresh herbs and lime juice both cooked in the traditional Tandoor oven um I’m going to have the prawns then I’ll go for the prawn two portions tandori lamb chops and two tandori prawns but I’m worried hedf jazz is only used

One of the kitchen’s two Tandoor ovens two tanduri prawns one tandori lamb chop and already tandori orders are racking up three prawns one lamb chops come on guys let’s goil how long for prawns 5 minutes 5 minutes yeah you need to get a move on yet please is there a problem

With the tandur oven a little bit because there so many tendor dishes why aren’t we using two of them he is he is now but not at the beginning that’s what I was trying to say okay guys please please get a move on please this is not

Brilliant come on guys please to the come on I need this out from here come on how long for the first lamb chops please lamb chops okay good it looks like it’s been half eaten have you got another one that looks a little bit better the thing is they have given the

Cuts so that the meat yeah I know that if I start eating that and I go to that it looks like someone’s taking a bite out of it I’m only saying it for you you can say no Gordon that’s how I’m sending it’s fine okay give me one more piece of

Lamb Chop pleas please I’m not trying to catch you out you know I’m just saying that that’s not you at your best And it’s beautiful thank you so much two tables in 45 minutes is a joke they used to do 200 300 settings 30 we should have been finished by now using just one Tandoor oven has slowed service to a crawl and orders just aren’t getting out why is that why can’t you go with

That and fall behind get there’s more than one waiter in the Kitchen come on serve the food please please please please there you go come on come on come on then stop just let me to go pron I need the pra why are they going in the oven where they cook they

Should be gone help me to understand you they’re bit rubbery excuse me this is cold we hurry up we’ve been waiting for an hour I’ll okay it’s got to be the longest time I’ve ever sat in a restaurant without being fed can’t have that yet it’s an

Unwelcome wakeup call for owner an ex- head chef Gulu his kitchen needs leadership and Jazz looks lost the rest’s reputation hangs in the balance minut two Jack on okay I need the pron plates no pron in your plates I want it straight away in there yeah hurry up

Boys get me the prones are the prones ready yeah give me the prones come on straight straight looking they’re nice they’re succulent full of flavor get this let’s try and finish yeah on a high yeah move on guys okay next I need four my chickens need them piping

H that’s better yeah we’re getting there enough some life into the kitchen yeah lot more energy in the kitchen now more importantly the old man’s in there so he’s going to put a rock up their ass table number five the dishes are there now we’re now we’re fired up yeah

Get that on what’s remaining on this take care take we soed Everybody it was far from a perfect start but for my diners the food has really hit the mark wowor food smells amazing my food was absolutely delicious I normally go for the standard like creamy curries um but this was something completely different and I specifically

Asked for it to be milder and they did it to Perfection it was stunning brilliant that was absolutely Divine probably the best Curry I’ve ever had really really delicious I’m glad you enjoyed it I love this Resturant 40-year pedigree but tonight they only got it together after a chaotic start

Okay those starters took too long to leave this kitchen 30 covers tonight felt like 300 covers it was a little bit too casual but still it t takes time to to do especially theori stuff which which is right from the scratch not good enough this restaurant is not used to

Sending out mediocre warm prawns you take a prawn from that tandori oven and you stick it in there game over you’ve got to command that kitchen Jazz from the out main causes needed a rocket yeah you put your jacket on bang and it turned the kitchen

Came to life and there was the old man at the helm and here we go again there was that that fire in your belly and you got it out don’t get pissed off no I’m not get eager to come back we are going to be even more stronger now thank you good

Night it was a bit bit of a shock to the system yeah we can still win this we can we will win this okay good well Done my Indian restaurants reacted very differently to the pressure of the coach trip now I’ve asked both to come to London so I can catch up with them what they don’t realize is that I’ve been assessing them secretly I sent in my own undercover diners to Pasad and

The brilliant to see how each restaurant performed when they had no idea I was watching and their guard was Down Simon Davis is a meticulous food critic who’s assessed the food and service at thousands of restaurants Sarah Duran Robinson has worked with me another top cheest for years helping to create and perfect thousands of dishes secret diners are very useful trick of the trade and they give you honest immediate feedback and

No hols barred I’ve asked Sarah and Simon to be deliberately awkward customers to see how the restaurants cope there’s a hair and there’s salad would you eat that no so why should I eat it the teams think they’re here to discuss their performance with my 30

Diners they have no idea what I’m about to show them first up Bradford’s Pasad food was brilliance the problem I have now is that was that just done for me or does that restaurant function like that every day every day every day how can you say that because we do it every day we passionately do it every day so

Yes we know is a what we doing is a good because our customer tell us that was a big test you’ve actually been tested twice okay after I left I sent in a secret Diner and they secretly filmed everything filmed filmed do we need a reservation or can

We just have some lunch yeah are you okay can you give me a steer on what to have I can’t really decide what do you fancy well I’m feeling quite hungry hungry yeah I’m feeling quite hungry uh things not to miss if you’re sharing uh would be petties and would be chart and

Where is this is this mainly Southern India no this is Northern no we’re from Northern India g a good so it be similar to rajastani or uh no Rajan is a lot more richer deeper whereas ours is a lot more delicate right okay knowledgeable great first interaction with the diners

The food will speak for itself you know we have that uh as a given so it’s up to me to kind of make that person feel comfortable if they have questions to answer them openly and with as much information as they can give so let’s try one of these should we go

Award-winning P first come over here love that coconut it’s really clever that to I mean I ate that probably 20 30 seconds ago and it’s tasting different flavors are still coming through just going to swap a curry quite late in the day um and see what they do

Excuse me could I change one of my CES could I is that right any go any any vable handy I think yeah it’s good choice bags it’s a good guy I couldn’t have dealt with that better you could ask who could say that this one could we have a bit more punch

In this one and see if he can play around with that is there only you can do to make that one a little bit hotter a little bit hotter little bit hotter yeah how hot do you want it I mean not not to the degree that you know you just

Laugh at us when we walk out the door I loved it when that came back like a fresh dish no hassle at all it’s so refreshing to see that level of flexibility there’s no intimidation you’re not making them feel awkward there’s no guilt if I if I hadn’t have behaved that way in front of

My customers I know two people in the kitchen would have been very angry at me you could easily walk past this place and never come in actually surprisingly it’s got some of the best Indian food I’ve probably ever eaten you it’s blown me away really it’s been really fantastic fresh well

Sourced expertly done and done with passion and knowledge real find PR well done thank you you made me feel nervous because you raised the bar so high that I didn’t think you could do that again oh my God can’t believe it well Doney I’m feeling fantastic you know um

Gordon Ramsey big big man um telling me that you know everything we’re doing is good we were nervous before uh just can’t contain it so far Pasad are punching way above their weight but I have concerns over how much this tiny R depends on Bobby’s front of house

Charm would it be possible to have the same thing but hotter next it’s the brilliant’s turn to get a tricky customer it’s too spicy now and both teams feel the pressure as they’re pushed to the limit in a final Cookoff at my Flagship restaurant four away

Please it’s four listen to me listen to me I’m I’m here to help you you’re confusing yourself not me tonight two fantastic Indian restaurants are battling it out in my Nationwide competition to find my best restaurant somebody pass the P please now it’s time for London restaurant the brilliant to find out

I’ve been snooping on them unknown to all of you once I left the brilliant I then sent in my secret diners and this is what they saw on the coach trip headchef Jazz failed to take control of the kitchen and at times the food suffered owner Gulu had

To step up to the Tor to save the day have the brilliant learn from the mistakes hello t for Tu for a little bit early we asked for 9: wanted to take this he it’s a shame got screens up everywhere it’s very distracting it’s like in a pub when they’ve got the

Television on and everyone ends up going I don’t know if I’m in a nightclub or a restaurant is there anywhere you can turn them turn the noise down a bit thank you oh God that’s so much better D you’re in charge of the service um whose

Idea is all those screens and the music they’ve been around for um quite a while and some customers actually like them are quite adapted to the idea but then you do obviously get a clash sometimes and uh when when we are asked we do mellow it down fresh mint Chutney it’s fantastic

It’s m w drink so fresh it’s absolutely delicious these CHS are really great so many different things so many different flavors it really gets your palette and your appetite going nice really good start fresh clean chut is exciting vibrant and a really nice way of relaxing customers really nice way one

Of the problems I’ve heard about this place as they leave Fe On The hotway too long let to see how the thns come out that’ll be the real test hello thank you something just come out of the Town though they should be sizzling and plump and juicy and these are just not they

Are definitely still overcook uh Jess prawns why AR they coming out over cooked still as soon as we take the prawns out quickly served in I’d asked you to look at that seriously in terms of attemped to cook them less I think what we need to do is every

Portion of prawns that goes out this week do one extra prawn and test it before it goes out because that’s something that we need to work on I’m about to send the marala back to see what they say but I’m going to say it’s not spicy enough for me I’d like it a

Little hotter I want to see what they do hello said on the money that it was spicy rich and spicy it’s really cuz I like really hot food and this very it’s very mild would it be possible to have the same thing but hotter thank you very much thanks

Amazing um this is really awful it’s too it’s too spicy now for me but I maybe change it for something else that’s really kind thank you so patient so tolerant this one Third Time Lucky thank you very much this is delicious this is even better than the last two dishes yeah

This is a slick operation I love it love that excitement customer always right that’s what they’re paying for you can adapt to the customer needs great didn’t start well but C to the end of the meal and I am so happy and I don’t think they could have looked after

Me any better I don’t think they handled my constant complaints any better I don’t think they could be more professional the food is outstanding when the food arrives they love the food when the service matches the food you have something quite exciting there Jazz I want you to step up to the

Mark I need to do something I think I’m a bit nervous right now but later on I’m going to develop the confidence we will be that was valuable feedback that was absolutely amazing we’ve got to be so positive to make sure that we learn from the mistakes my undercover evidence

Has hit them hard now they need to learn from this experience there’s no time to waste because both restaurant chefs are about to face their biggest challenge Yet I’ll be taking them out of their kitchens and into mine I’ve asked them to create and cook a dish that lives up to the standards at my three Mich St restaurant very nice I’m very very very exciting today to cooking in the gon Ram’s restaurant I’m putting my 100%

Thought in it it’s a dream for every Chef to cook for a three star restaurant and I’m looking looking forward in winning this competition tonight one of them will win a place in the semi-finals and one will be eliminated this is my dream here everything I’ve ever worked for it’s a

Small beautiful restaurant and it’s an amazing place for both of your restaurants today to really shine I asked you to come here to take you to a different level with your food and really aspire to doing something unique at the end of it sadly there’s only one One restaurant that’s going through the

Semi-final make sure it’s you good luck thank I’ve challenged both chefs to create one Exquisite course big amount of pressure on their shoulders today because they got to develop and evolve those dishes into something stunning I’m expecting a dish that’s perfectly spiced with delicious textures and Sublime

Flavors but it’s not just me they have to impress I’ve invited 20 guests who know their bges from their branis to come and try both restaurants dishes including enam Ali founder of the British Curry Awards and respected Indian cookbook author and broadcaster muu Marley all my diners will try both

Restaurants dishes each restaurant’s front of house teams are here as my guest and I’ll be watching the chef’s every move and there’s nowhere to hide okay first ticket on it’s for the brilliant at four covers away Table Six yeah for gel frezy okay Chef tonight the brilliant are taking on prad at their own game cooking a vegetarian take on a much loved classic paneer gel frzy Jazzy’s recipe matches chili Laden Indian kurd cheese with a sauce flavored with a unique blend of 15 spices I’m making my own cheese today

Wow isn’t that a bit crazy on a day like today Chef I’m in your Resturant I have to do something crazy this is the type of flourish Jazz needs to lift this classic dish to new heights opportunities like these never knocked on your doors that’s is the reason why

I’m working so hard I want to achieve something today and I’m excited to see suf seil making a specialty rarely found in the UK paper thin rali Roy and order the brilliant four covers away table one guys look at me just like a normal restaurant I need an answer when you

Don’t answer me I’m just going to stop and look at you again okay cuz like you do in your kitchen you get a response but I’m calling out tickets and no one’s responding just acknowledge what I’m saying otherwise I just go like this [ __ ] it stick the tickers up there and I

Got to call it out for gel frezy okay Chef thank you welcome back so far in this competition HF Jazz has produced some stunning traditional Punjabi Cuisine for the brilliant but on occasion he’s lost control of the kitchen his food has missed the mark and

Owner Gulu has had to save the day you got no Gulu in the kitchen today yeah you don’t need him in the kitchen do you I’m not no well you’ve got your work cut out the heat’s on yeah this is the biggest moment in our history of the

Brilliant tonight the hopes and dreams of the brilliant rest on Jazz’s shoulders Che stop you happy with that yes I can’t simp saying look it’s just all so you apologize no well I I’ve got the mayor of eing out there we’re serving food Clinging On like something

Coming out of a a d dogs [ __ ] t one let’s go first dish coming from brilliant thank you frezy smells good I like the paneers nice and soft the Chili’s got a kick wow if I can see you then I know it’s thin enough four table five four stunning cofa yes

Yes Pasad I’m making vegetable cofa steamed and spiced chopped vegetables encased in a potato Patty deep fried then served in a fresh tomato sauce the sauce is quite hot medium spices medium SP but lots of flavor in it just don’t put those cters in there too early cuz it’s starting to break up

A vegetable Cofer is very hard to get right got so many elements they can explode and sort of disintegrate getting the timing right on this dish is critical so manal and Ki need to work together perfectly mommy your petties is lovely just you need to be a bit faster

I am fast look at here what are you doing come on give me a time hello just a minute in her own kitchen menel struggled with the pressure and only just came out on top and tonight there’s no supportive husband Bobby in the kitchen to help her by now I’m pretty

Sure if I know MN and my mom they’ll be right in the middle of the cooking and just totally focused on giving you the best Food but this is my kitchen and manel’s why out of a comfort zone hey anybody seen my onion it was here oh God one here you go right after look at me after every table we have to clear down we can’t continue working in a mess yeah thank you look after your

Ingredients yeah come on Mom can I have that please mommy do you have some more Bas come on guys oh God come on ladies what are you looking for what are you looking for me now please I need one more but it’s done now thank you service go let’s go please

No it’s four that’s it four don’t worry about that it’s four listen to me listen to me I’m I’m here to help you you confusing yourself not me for away please thank you it’s a very very very lot of pressure we and Mom going through lot of press lot to do it’s very

Complicated this so it’s need time so that’s why I’m I’m just panicking so cofa looks amazing table three please how is everybody very Happy is this is very very good it’s a lovely shake the presentation is immaculate and beautiful looking it’s really nice as last will please me now Ki for C away nice very nice little clear down both of you well done so hot service is over so it’s time to discover

What my distinguished guest thought of both restaurants dishes starting with a brilliant really good to see you let’s talk the je frzy how was that for you I think combination is very good also the paneer also I found is tasty it’s not only the cheese it has got a spice yes

Presentation also remarkable rali Roti that’s very very traditional is very hard to make I was really nervous I’m now relieved they they’ve done a fabulous job the cof the cofas were nice nice and and delicious and you could taste the fresh ginger so that was great it looked

Good as well I think the Prashant dish is awesome the only thing I’d say rice is supposed to be nice and fluffy and separate and all they’ve got somehow they got this B strong right but overall I think this is excellent phenomenally proud the dish that they’ve made today

You know I definitely think that we’ve done our very best my din is clearly Lov the food though neither restaurant quite achieved Perfection now it’s up to me to choose a winner whatever I decide will affect the future of both these restaurants if I lose today I will be break down I need

To win I really need to win this competition but I don’t know I’m so Panic win we definitely going to win I think we gave our full 100% in trade and uh we are happy we are quite confident we are happy why I think we have done a

Good job only one Indian restaurant can go through to the semi-finals and after tonight’s service the decision is going to be tougher than ever my two top Indian restaurants the brilliant from London and prad from Bradford have completed their final challenge they are both exceptional restaurants but one of them is about to

Be eliminated to help me make my choice I’m going to taste each of their dishes ban the cofa it’s a very difficult one to get right those vegetables bound with a potato and that rich tomato gravy the downside little bit of fapping around unnecessary on the plate I’d rather see one big stunning

One as opposed to three individual ones cut in the middle you can see those vegetables my God pretty tasty the right amount of heat and that nice textured cofa rice shame the rice actually lets it down it’s um it’s over cooked the brilliant gel frzy Chili’s everywhere red and green chili and the

Secret of this gel frzy is the the texture and the balance of the Heat they’ve got the heat correct in the Masala it definitely needs that right to cool it down paneer delicious handmade andmade here and that takes a lot of skill the only issue I

Have there is the the rawness of the vegetables those crunchy peppers are sort of spoiling the texture of the J Ry both restaurants felt the pressure here today and both of them haven’t hit it 100% now they’ve fallen short at the last hurdle both rest Two outstanding Indian restaurants but only one can win a place in the next Round okay first of all that was a very interesting service I could identify issues from both restaurants in a way that I didn’t expect from brilliant pania frzy sup just delicious finding that balance with the masalo is a tough one love the way you had the

Balls to make that PR the one issue I had was the the rawness of the vegetables the peppers were barely cooked and it didn’t completely spoil the dish but it didn’t enhance it Pasad I thought the cofas were a bold move love the vegetables inside delicious the gravy was seasoned Bey and

It had that right amount of heat the big shop for me was the the overcooked rice I’ve eaten in your restaurant and I know how well you cook and I didn’t expect to see overcooked rice today this competition is not going to be one or lost on one dish

Alone I’m looking for the best restaurant in Britain brilliant I turn up with a coachload of diners 30 of them jumping into the restaurant eager to taste that food we got off to a sluggish start but my god did those diners enjoy that food I sent

In my secret diners and again I’ve never seen a restaurant so excited to help what is not even their fault good sign prad I turn up in the back of Beyond of Bradford 30 diners could barely fit in the pressure was immense however they love the

Food then I sent in my secret Diner and he loved the food this is a a tough one a very tough one sadly there’s only one restaurant going through to semi-final the restaurant going through based on everything I’ve seen and Tasted is [Applause] prad oh that was going P off well done that restaurant will continue being unique there’s no two ways about that and that was for me one of the tightest and the closest decisions I’ve ever had to make in our journey of 35 years we’ve won numerous Awards and uh

We’ll be we’ll be back again right the the show carries on and the brilliant will carry on congratulations than you thank you thank you well done are you okay really well done thank you very much and I’m I’m so happy thank you for the family and for

The restaurant why you cuz the food is extraordinary well done well thank you thank you thank you well done thanks very much I’m so happy I can’t even think about it it’s so happy I’m so happy it was really difficult for me because I wasn’t in there every single

Step of the way as a family whenever we perform we’re always together Service uh kitchen everything together today I had to sit back and uh looked like I was eating enjoying food I didn’t have an appetite at all but you know we’re just I can’t I can’t tell you fantastic what

An extraordinary day and I’m quite sad to say goodbye to the brilliant but you got to give it up for Prasad they were amazing now the competition really starts for them they’re through to the semi-finals and they are going to have to really really pull the stops out