Charming Chef Comes To The Rescue | Ramsay’s Best Restaurant | Gordon Ramsay

His quick actions saved his restaurant!

Season 1, Episode 7

Gordon presents his two finest local North African restaurants, with Azou, a small restaurant in Hammersmith, going head to head with Momo, a luxurious and celebrated slice of Morocco in the heart of London’s West End. The dishes cooked by the restaurants include wood pigeon pastilla; scallops with aubergine chutney and fresh herb salsa; chakchouka; and cumin roast loin of lamb with aubergine casserole.

Season 1, Episode 8

Gordon Ramsay seeks out Britain’s best local Spanish restaurant.

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

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

Enjoyed our video? Make sure to like and comment!

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

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

Charming Chef Comes To The Rescue | Ramsay’s Best Restaurant | Gordon Ramsay
https://www.youtube.com/channel/UC__rQXvDmpdlo16NIRiUp4g

#GordonRamsay #AllInTheKitchen #GordonRamsayCooking

British restaurants were once a laughting stock not anymore today we have some of the most exciting restaurants in the world together with the best restaurant team I’ve chosen the best and tonight my two favorite restaurants will be going head-to-head they may be good but do they have what

It takes to go right to the Top over the past 6 months my team and I have been all over the country checking out your best restaurant nominations and tonight my competition continues this time to find the best North African North African food is like no other the careful layering of different spices results in wonderfully aromatic

Dishes one mouthful can really transport you to a completely different world the best restaurants will mix gutsy flavors with Rich sweet and intricate combinations of spices to deliver dishes that will excite all the senses I’m hoping tonight’s contenders will show what this fantastic Cuisine has to offer tonight my two favorite North

African restaurant will’ll battle it out for a place in the semi-finals from Central London it’s Momo a glamorous celebrity haunt as renowned for its vibrant atmosphere as its food got one more Miss table two we’ve got a great team and a great feeling and great passion and we we’re

Going to win it the moment machine is taking on Azo from Hammer Smith West London a small family run restaurant loved by the locals yes I think I am the best I would love to see someone challenging me I predict a furious fight as two London restaurants take each other on in three

Extraordinary challenges the first is every restaurant’s worst nightmare 30 hungry diners who will arrive and order all at the same time first they’re heading for Momo tucked away behind London’s region street it’s run by a very passionate northerner Dave he’s been cooking since the age of 15 and he now heads up a

Brigade of 26 chefs this R has also been visited by some serious a-listers from Madonna to gwenth palro and if they can look after those kind of customers my diners today are in for a real treat hey David how are you very well thank you how are you very good very

Good so the six success of momo has been what we all work together as a team and we create we created an atmosphere and hopefully delicious food yeah open 13 years ago it’s excellent food stylish surroundings and party atmosphere quickly established Momo as one of London’s most fashionable Restaurants as soon as you enter it’s like a theater you come in you see the atmosphere you see The Deco you see the buzz you want to get involved we get lots of film stars lots of footballers politicians lots of you know people want to go

Through the back door what I love most about Momo is you feel comfortable straight away and the atmosphere is it’s quite sexy I need one lamp taji no corander three minutes 37-year-old David has cooked in kitchens all over the world cooking has been my life from from

The age of 14 and a half 15 a away table 50 Tajin lamb solo steak medium rare yes during his travels in Morocco David Fell in Love with North African food I love the passion of Moroccan Cuisine I think it’s a great flavors everybody thinks Moroccan Cuisine is cuscus and Tajin

It’s vast assisted for seven years by French susf Philip David gives traditional recipes his own personal touch doesn’t look like a crem boule that’s delicious only a yorksh would [ __ ] fry Creme Brule but it works David that’s some of the best food I’ve tasted so far in this competition

Make sure that you give my diners the exact experience you’ve just delivered to me now Momo is about to be put through its Paces because my Rous diners have arrived all expecting food and service fit for London’s Literati hello welcome Ino and the service shouldn’t pose a

Problem as front of house manager Morad has a team of nine waiters this place deals with big numbers easily so they can become a little bit complacent cuz there’s only 30 diners coming in and sometimes rans get bad reputations for just looking after the the a-listers and forgetting the real customers so first

Ticket on yeah order one scalop one m zuk one fish the day two M Medium as first orders arrive headchef David directs his Brigade like a conductor with an orchestra don’t start 14 don’t start six year please don’t put all nine past here at the same time

Please don’t more crispy that past here 2 minutes past here make sure the three or four tables go fast and slow down there are three starters Moroccan Obin caviar with mixed Peppers wood pin pasta a delicate North African pie and scolars with obene Chutney and a fresh herb

Salsa David’s on fire and the first starters are out within minutes any problems anywhere any just we’re really sort of rush rushed yeah really rush and it looks like we’re about to get our main course already damn okay well let’s hope the main don’t come out as far as

It would be nice to relax bit it’s the two ladies on the end here don’t throw their main course out as quick you know hold it back a little bit David is doing his best to control the flow of food send table one and slow

Down on 14 and six but it’s front of house who need to pay service and make sure every table gets their food at the right time I’ve just told the team to slow down slow down it’s not a race very good flavor combination light cooked incredibly well yeah very tasty

Absolutely delicious some of my diners are less impressed uh gentlemen the pigeon pasta how’s that it’s okay it’s a bit too dry and um not enough pigeon damn and what was wrong with the pigeon it was just a bit too dry and just oh I

Didn’t like it can you put one in for me okay the pigeon pasty is really authentic you got three layers you’ve got like a onion compost pigeon and like scrambled eggs and top with arm it’s not dry if anything it needs a bit more pigeon in there

For Mains there’s a choice of three smoked lamb shank with cuscus and spicy sausages fish wrapped in Vine leaves with white beans and that North African staple chicken Tajin have the chicken Tajin Tajin you know ter dish of course a very traditional I love the way you taste

Every tajine that’s going out he may be doing it every day but you’re still tasting it every time the kitchen is focused while front of house look busy but don’t seem coordinated David you have six a little bit impatient with the Stars how long waiting not long there are lots of

Waiters but it doesn’t seem like the managers are controlling service and some of my diners have slipped through the net um STS obviously haven’t arrived yet no everyone else is getting their main courses so just wondering what’s going on cuz they’re kind of hungry how long you waiting about 25 25 minutes

Yeah that’s that’s too long how long for that big table of six there with the starters what’s go Table Six com in about 3 minutes 3 minutes just slowing down so we not get everything way at the same time yes finding that balance one table complain

Is too fast one table complain is too slow so you got to just try to find that balance to who hasn’t had their main courses you know when you get 30 customers at once you want to serve it like a party it’s very hard to pace yourself one thing they’re not is short

Staffed they seem to have a manager for teaspoons a manager for the bread a manager for the lid the cuscus so service should be impecable today so they should get that balance right you can’t serve a table two courses with one table nothing that’s bad management

And far too many chiefs in the dining room and not enough Indians in fact there’s more managers in this dining room there are grains of [ __ ] cuscus we definitely come again we said that as soon as the main course came out actually that it’s it’s a lovely feeling

Here we’ve been made to feel very comfortable it did take quite a while to come in to receive my food I didn’t like waiting that long to to be honest but what we got was nice lunch is over but I’m disappointed that service was inconsistent for some of my diners

Timing was all over the shop and that was down to the the suited and booted the managers far too many managers and um a real lack of communication with the kitchen and thank God David was on fire because we had too many managers on the floor that couldn’t spot who’ been served

What okay big test that one you’re used to big numbers so 30 diners should have been a walk in the park how’ that go for you went very well I really enjoyed it very well nice Buzz a great buz great atmosphere yeah great atmosphere my biggest concern today was

The fact that there was one table next to the big table that had their start as the main courses and the six stop had nothing to eat when somebody hasn’t got food in front of them and they’re eyeing up the table next door to them they get

Jealous we had two complaints the py for the pigeon if anything maybe not so small in terms of dice so they can identify what they’ve got on the fork as a piece of pigeon and you didn’t sell enough desserts I thought that was the best creme bruy I’ve ever tasted in a decade

Share the starter but make sure you save room for that dessert that’s how good they are well done it’s nice to have feedback and even if it’s negative or not good feedback it keeps showing your toes dancing we’ve got a great team and a great feeling and great passion and we

We’re going to win it we’re here to win Serv please t 10 next my another North African Contender AO creates magical dishes from a kitchen lost in time he hasn’t got a nonstick [ __ ] pan for God’s sake you know those pans are older than me and that’s saying

Something it’s the North African heat of my Nationwide restaurant competition and 30 hungry diners are about to descend on my second competitor here in Hammer Smith is one of the best kept secrets in town this is a zoo a romantic small North African restaurant run by a lovely

Husband and wife team Chris and Chris now although it’s small it’s punching way above its weight a serious Contender to go all the way in this competition hello Chris good and good to see youwise we good to see you too look how small this place is Chris hello this

Kitchen is the size of a cupboard look at it it is it is thank God you’re small and thin and goodlooking unbelievable they’re scary what are they on there for they the takeway oh the takeway okay former head mistress Chris and her Chef husband Chris opened a zoo 11 years ago

They work 7 days a week running this 35 cover restaurant with the help of just five other members of Staff I’ve got constan two large plates please we give our all to this restaurant I do love working hard I mean you manage once a century to have sort of day off where

You want to stand by but you feel like guilty why am I away and and that guilt makes your day you’re not a day off you cook every day and it’s it’s a passion it’s never a job for you is it yes it is what’s the secret behind the success of

Your food my wife your wife Chris I don’t know what to do without her to be honest she’s very very good support and believes really in what I do for that I love you more thank you Chris learn to cook authentic North African food at his grandmother’s knee in Algeria this is

The food of my childhood when I was living in Algeria when she was cooking uh she’s always you know having you next to her and you see her how you do she’s doing it and it looks like he’s still cooking with a pot too when was the last time

You bought a new pan that’s a good question what have you changed in 10 years in this kitchen uh not much where’s the fridge I’ve got this one here ah okay all right wow okay great sardines and hmer they’re delicious mer iy very rare you see sardines today everyone thinks

It’s a oily fish and no one wants it but that is delicious W there’s very few chefs that I know with a Michigan star that can cook like he can I’m very passionate about my food I mean it makes me happy Chris is such a perfectionist he insists on overseeing everything that’s

Cooked in his Tiny Kitchen sorry for taking over no worries Grace like even he wants to check everything from the scratch even I think I work with him 20 years he’s going to never is going to change I do strive to be the best Kuma I

Will carry on doing it until till the end because this is it this is my life and his life is about to be turned upside down by my next Challenge okay my Diner is going to be here in just under 5 minutes I’m going to be watching everything I’ll be in the kitchen watching how you work and I’ll be in the dining room scrutinizing everything your reputation is legendary tonight it’s on the line Chris has just

2 hours to cook and serve two courses for 30 customers quite a pressure for a small restaurant and the clock starts now hello hello hope you enjoy your evening with us thank you thank you three fish t one lamb card C fish yeah it’s quickly become clear that is

Not just the kitchen that’s stuck in a Time Warp Chris so when you take the orders there’s no computers it’s all handwritten chicks and you much prefer that as opposed to the 21 centry well it works if it works don’t change it mhm uh what am I

Doing in a fluster Chris has put the wrong table number on an order and now a second order has come in for the same table on table four can you remember what he did hold it hold it hold it hold it first era of the evening that that’s

Done twice don’t worry thank you do you prefer this by handwritten like that is it easy for you I got used to it and but if they two tables of four is confusing right yes it is if you had a computer you wouldn’t have these problems yeah no

That was my fault I should have done it yeah he’s your husband yes I know he’s your head chef he’s your toy boy look after him there is a choice of three starters marinated sardines with spicy sauce grilled pepper salad with merg sausages no LA and a brick a Tunisian specialty

Pastry filled with tuna potato and a soft egg then deep fried Chris these have been here for two minutes the egg Y is running and I want them to experience their dying what table number table 15 away service please Jesus and you’re in the B thank you’re

Welcome so the secret when you cut in that egg yolk should sort of run all over the tuna there it is wow yeah really really good not too spicy not too sweet really well balanced okay with the Stars over Chris has 30 complex Mains to cook on his tiny

Stove there are three choices of Tajin go go go go go go go go go go cod with King prawns and Seafood chicken with olives and preserved lemons or lamb in a spicy sauce handed down from his grandmother I’m ready although he’s got a sue chef and two others to

Help him just as I thought perfectionist Chris wants to do everything himself okay thank you I’ll do that don’t worry if he carries on like this food will be delayed I need two cuscus two cus two cus and why don’t you do the cuscus yeah but he’s doing Everything what’s he doing on your section now it’s dressing the plat sorry can’t you dress the plat you’ve got the one working there pans everywhere 1 2 three of you do nothing yeah he is the chef he doesn’t want to say okay Al it’s the only way I can watch you

Cook where yeah where through the bars there’s more space out here there is in there you’ve got to take some of the responsibility away from him oh come on it’s incredible I mean I thought I was a control freak Chris takes it to a completely different level

And he just cannot delegate you’re a control freak well I’m not a control freak but but you’re doing everything no well no well I just want him to open up and talk the danger one person for fish finger Bowl including oh [ __ ] M I’m sure

You can get your own finger Bowl um do you need them to get you a finger Bowl do you do yeah one finger bolt please for the fish tajine this is getting ridiculous front of would be helping the kitchen not hindering finger ball oh jeez it’s potentially catastrophic

Because he’s so used to that onean band top of the tube station again you have the drums the guitar the organ in the mouth and he’s just playing everything and everyone’s running around him crazy now he pushes him off his bench and goes in there chops the peppers and

He’s got about 12 things going on the stove I mean the gu’s a freak you can see him can’t you organizing his own funeral jumping in the coffing and saying goodbye to everyone saying the prayer at the End closing the lid Messi AV ball thank you very much finger ball

Thank you don’t bother the kitchening for nothing excellent coming up to halfway there and it won’t offload to go in and tell him to do something else he’s got his concentration I think we need to keep his concentration but why is he paying all those members of staff

And he’s doing everything on his shoulders Chris not letting his Brigade near the stove means some customers are still waiting for the mains it’s been a while now yeah 25 minutes i’ say this guy won’t accept help from anyone I’ve got to get through to him somehow can

You start talking to your Brigade wait okay guys hello how are you come on come on let’s go Ali let’s get on with it I’ve got the fish you’ve got everything chis last table look at me for 2 seconds is there any chance so give them that

You can stand over here and let your Sue Chef your second chef and your third Chef cook the last table go outside and take some fresh air just out there just just to 2 minutes you come over here and you go and get some fresh air out

Out right let them do it okay just the last table I kill you guys if you don’t do it properly you’re going to be dead in 2 weeks if you continue like this let it go okay last day how long uh Li for 3 minutes come on

Guys give one more leave him alone H he’s fine that’s something I have to work on but you know when you love cooking that’s what you do fish delicious really really good very tender very savory mint really comes through full of flavor little bit of spice really nice

The food is wonderful the place has got so much charm so much character such a great wel we full at home here it’s a family run place and we love it really Good service is over and my diners are leaving happy okay right first of all service unique ladies well done thank you yeah even down to the handwritten tickets okay first ticket went in second ticket two tables of four doesn’t matter and that’s for the kitchen oh where do I start with you

Food is delicious Sublime just amazing my biggest problem is you I want thousands more of customers to enjoy your food but you won’t be around if you don’t open up and delegate me I will you’ll be surprised on what it does messy well done seriously well done really good thank

You well done Chef well done well done Chef well done what was good for me is realizing that I I must delegate you take it on board yeah put it this way I will take more break M guy’s a genius he cooks like an angel he hasn’t got all the fixtures and fittings and the Posh a dress but what he has got is an amazing pallet and for me somebody to watch very closely for AO and Momo my coach trip was like being hit by a hurricane

However they both came through and they’re still standing strong now I’ve invited into my office to meet up with the help of secret diners I’ve uncovered how these restaurants perform when they think I’m not around I sent top food critic Simon Davis to Momo undercover hoping they’d improved on on the service Problems after I left moment I sent in my secret diners and they filmed your restaurant undercover okay this is what happened hi there I’m well how are you very good thank you good what’s your name Duncan Duncan we need to be out of here in about an hour

And a half or something um sorry my English is English not just your English is good bit better little bit better it’s good let’s go for the wood pigeon and the prawns and then we’ll have I think a tajid so we’ve seen two of the waiters now are you ready for the

Man sorry are you ready for the man I W at the same time no I mean are you ready to order the man we’ve ordered already are you ready yeah yeah we’re good sometimes we get overwhelmed and just just like help each other um but of course obviously here lack of

Communication yeah but if somebody’s in a rush that gets set across the board to everybody doesn’t it in turns off ah P yeah I don’t think it looks wildly appetizing it looks a little bit dry the wood pigeon be Min to such a degree you can’t really distinguish it from any

Other me in my opinion I think mincing up the wood pigeon is is an error They didn’t they didn’t mince out that little piece of wood pigeon couldn’t leave bones in it annoying it’s also bloody dangerous bone yeah it’s one of the things where clumsy yeah but to to be honest with you it does happen ever so often but it’s just care and attention can I have a

Little side order of tabon tabuli yeah just a little a little bit of tabuli we it was almost as if he was too busy to to deal with us oh no I wanted I’ve got some of that is that some no I I wanted a little bowl of tabuli tabuli yeah but

It is a bit perplexing we’ve had two occasions now where they’ve been in a mistake cuz they’re not communicating with each other excuse me I ordered some taboi I wondered if it was coming to be to be honest with you I’m now confused about what I’ve told which

Waiter as my tabi thank you so the Tabo is arrived but it was a good 10 minutes and I had to ask two different waiters and it got delivered by a third fragmented Service as opposed to two waiters looking after that they’ve been interrupted four or five times with five

Different waiters it’s a busy restaurant and you know you’ve got to nobody took control it’s no excuse they haven’t filled our water up since we arrived I’m just going to leave that there it’s in a very prominent position we’ll just see if they fill it up can I have a little more

Water it’s over an hour since I had any water and now I’ve asked for some and it still hasn’t come excuse me have some water ah the water just cuz it’s the Moroccan restaurant doesn’t mean we have the water retention ability of a camel that’s sadly oh we’ve been waiting hours

For water they shouldn’t be waiting that long for water definitely not I mean for me to watch that it’s very you know um yeah disappointed he’s met so many waiters and none of them noticed that the the the water glass they were empty but you are somewhat overstaffed with

Bodies there when you’ve had the eighth the ninth the 10th waiter hit the table you feel a bit sort of Jesus we I’m just you know on a conver Bel here and been passed along to the next person as a restaurant that can transport you to to

Another place you can eat good food perfectly good food you can have fun here and if going out and eating out in restaurants is about having fun and excitement and sharing that with your friends then this takes a lot of boxes the food’s good bloody good a few areas

Of tightening up service needs to come together glamorous great attentive individuals but they need to play as a team and then when the team’s all singing off that Hy sheet you’ve got one amazing resturant It’s good to get construed CIS we go back and we sort it out that’s what we get paid for sometimes H us to hurts the most but you just get back up again more stronger hello next my secret Diner test the flexibility and patience of AO it’s

Actually just too spicy for me I’ll give you another one but I charge you for this one wrong and both rans meet to battle it out in my kid kitchen I want to show the next level the next Dimension North African food it is the best D in if you

Want it you come to me it’s the North African heat of my best restaurant competition and Charming family Runner Zoo from West London are going head-to-head with Central London slly giant Momo don’t start 14 don’t start 6 year police leave him alone H he’s fine now it’s the turn of AO to hear

Some difficult home through thanks to my undercover secret diner food and recipe writer Sarah Duran Robertson has traveled in North Africa and sampled the cuisine firsthand a zo will have to be on top form to impress Her what I’d like to tell you is that you’ve actually been tested twice have we that’s a news my undercover team right went to your restaurant mhm oh gosh and this is what happened hello table for two Duncan yes please thank you maybe and well maybe the sardines and the olives I

Think thank you hi do you know what could I swap two of those and it must be radio or really now sorry he must be cooked now oh could I have the prawns though instead and the borak I don’t know if the che ask the chef okay if you could

Ask okay if the customer changes their mind that’s their prerogative because they’re paying right and we have to show that level of flexibility see sorry said he already done it’s what’s already done the sardines It’s Already Done gosh that was very quick okay well could I still do you mind if I still

Change change what so I’d like to not have the sardines what sardines is already now okay but could I order something else as an extra order then could I just have the B yes rule number one never humiliate a customer yeah and already she be made to feel vulnerable

Awkward and very silly because she just wanted to change her dish hello yes I’m sorry this is just a bit too spicy for me that is the in the menu it’s spicy hot yes I know I know and he did say yes but I thought it’s

Actually just too spicy for me I’ll give you another one but I charge you for this one okay that’s not problem yeah wrong when customers arrive in restant for the very first time yeah and they make a mistake on their order we have to be prepared to change you want

The customers to come back right Watch What Happens Next this one has takeaway maybe he can have it tomorrow or something a that’s really kind thank you yes cuz I’ve hardly touched it very good yeah thank you thank you Lu you no that’s incredibly quick oh how

Did he do that well you you have to do it with him eating the same time so I just had to speed the process thank you thank you thank you so much pleasure this is absolutely delicious I have been to mares some of the best food I’ve ever

Had and this takes me right back so you pulled it back in a very Charming way see and look at the the difference in what happened when we changed that dish amazing I love this place Chris is amazing so Charming your customers are in love with you and your

Food okay and if you want to charge them ring me up and I’ll pay for the [ __ ] dish okay okay I’ve got a good team I trust my team I believe in my team and that did happen it won’t happen again and that’s it now is let’s see what’s coming

Ahead AO and Momo I found my test really tough but honestly I do admire their fighting Spirit now it’s time for the final challenge as both teams cross London to come and cook in my Flagship restaurant and this is the very last chance they’ve got to

Shine the test is to create one mind blown dish worthy of my Michin St restaurant I want them to really push themselves and cook like they’ve never done before only one restaurant can go through to the semi-finals this is what dreams are made of a farmer’s boy I mean I’ve been that

As a butcher so this is this is you know to make them proud as well I want to win I really want to win being in Ramsey’s restaurant it’s an honor and I’m very very happy I think um I’m not going to disappoint him tonight it is very very important

Day welcome welcome good to see you right you’re in this competition because both your restaurants are unique the excitement behind the North African cuisine and what it can deliver in textures flavors spice is mind-blowing this is the dish of your life right because this is what’s going

To catapal one of you into the semi-final make sure it’s you good luck I’ve asked them to come up with one Exquisite dish featuring lamb as star ingredient of North African cuisine one side with the zoo you’ve got traditional and the other side with Momo

You got this new wave a LIF style of North African cuisine and completely opposite ends of the spectrum to help me choose who’s best both teams Creations will be served to highly distinguished guests including Elie auu director of the royal African society lvi Riki head of culture and press at the Moroccan

Embassy and distinguish Moroccan chef and restaurant Joseph belil the front of house teams from both restaurants are also dining here today David is an excellent check I know everything’s going to be delicious it’s like a holiday cooking for 20 I’m usually cooking for 200 so should technically be

A walk in the park it’s an enormous challenge but I think he will coat very wellar ham where is the hamis going to have a tray I mean for God’s sake my one big con today with AO is he’s been so used to cooking in his little Bol hole it’s a completely

Different set today I hope doesn’t get the better of him and he just stays focused when you’re a little bit lost in the kitchen with all the space or you happy with something I’m fine you’ll be fine excellent Chris is cooking a traditional spicy lambene so with cuscus but he’s

Not stopping there I asked you to cook a stunning lamb dish you’ve done extra Mount and you’re making bread right the authentic semolina bread will be served with fresh hamus a unique [ __ ] mixture of tomatoes roasted Peppers chilies and coriander drink a table four lambin yes sir Momo four stunning lamb yes yeah

Thank you David from Momo is preparing a delicious roast loin of lamb with obene Ragu barley couscous and a lamb’s liver with Harissa wrapped in spinach and deep fried in tempura batter I want to do something else in North African food I want to show the next

Level the next Dimension we can go L’s Tempur and you’re wrapping the liver yeah some spinach wrapping spinach and deep fry it hopefully it’s about 50 51 seconds yeah we timed it last time Christ so you already are pushing the boat out in a big way this is incredible

He’s pushing the boundary out with the Lamb’s liver which is not everyone’s cup of tea I just hope in last time that doesn’t come back to bite him on the ass give me an estimated time for forine 5 minutes ma Chef if there’s ever a night

To work as a team this is it but as the pressure builds Chris is up to his old tricks not not just make it ready for me I’ll show you first no he per he’s such a control freak wait wait I check he can’t stop and he can’t help himself he

Wants to do everything no no no no you don’t touch the pl yeah okay asu’s first dishes hit the pass within minutes Jesus go that was quick okay service please first table coming now Rob let’s go Azu full covers Table Six pass Chris yes chef it’s dinner yeah

Take your time yes problem Chef service please let’s go Chris is cooking faster than [ __ ] you say B runs he’s just totally focused refuses to talk to me and his head is steeped right in that couscous and Forin here we are thank you let’s go Amazing really the bread is bread is like I remember my grandmother that’s happen tastes too amazing yeah I’m very proud of him the sauce was too much sauce for me ready for my yeah Chef David’s modern take on North African cuisine is a lot more sophisticated s up Chef yeah good the

Five elements to his dish require delicate timing and suf philli is getting ahead of him himself Chef don’t slice too soon not ready not ready Chef not ready don’t go yeah I’ll give you 90 seconds before I want the lamp come on listen to David Philip slow down please

Don’t SCE that lamb too early yes sir yeah when David gives you the call yeah I want that juice yeah in amongst that couscous not left on the board yes please and you know Philip you can leave it resting here leave it fats side down

Like that yeah and all he going to do is render and it stay nice and warm see what I’m saying thank you yeah yes slow that one down chef yeah slow that one down yes at this stage in the competition David can’t afford to make mistakes Philip yeah one more over G

One’s not good two more OBG I’m waiting to get every dish perfect Momo need to pull together as a team yes go Phil give my hand dressing as well please yes yes you like a proper teamwork good in the middle so you can work off both trays there you go put the

Lamb on yes ah [ __ ] and they’ve pulled it off David they look fantastic very nice beautiful colors okay service please TR up please table two please yes fantastically orate looking food see very nice it’s just that musty Smokey feel it’s something a bit different we kind of all agreed that

Liver is not our favorite thing on the list but the way it executed it was excellent it melt in your mouth the flavors aren’t quite as complex never is little bit overcooked it’s a bit dry it is yes the last of Chris’s Exquisite Tajin are flying out of the

Kitchen think here has just one table to serve here we are next CH that smells amazing delicious that was fast was good next yeah breathe take some fresh air last table DAV lovely well done let’s well done well done service is over and it’s time to find out what my distinguished guests think

About these two extraordinary dishes starting with AO right how was your lamb shank the lamb shank was my favorite as soon as I experienced that sauce I knew that was it yeah authentic and delicious I just enjoyed it for what it was very simple perfectly Blended I dipped the bread in

First mouthful oh I like them both but I thought the the Momo dish was fresh it was beautifully presented it was just all together delightful I prefer the AO dish you could just imagine yourself being in the old sug definitely I prefer them in M dish because the meat was very

Well cooked I’m used to Moroccan Cuisine because I’m Moroccan myself so it is really a sort of no cuine the tempor liver I was not expecting it to be quite as mouth wateringly sort of melt on the tongue as it was it was really really delicious I love the AO dish I adored

The flavors they were so powerful I wanted more My Diner comments confirm the Brilliance of the food served here by both AO and Momo I think the dish went extremely well I tasted it I’m very happy with it I’m happy but you know there’s always room for improvement but what made me proud as we’ve come together I’m really

Proud thank you Chef both these teams of amazing chefs have approached North African cuisine in very different ways let’s see if the traditional is going to be the modern let’s hope the traditional is better now I have an incredibly difficult decision to make because only one restaurant can go through to the Semi-finals my two top North African contenders Momo and AO both from London have thrown everything at the final challenge they are both outstanding restaurants but over the course of my three tests they’ve both made mistakes I’m about to tell one of them them they’ve cooked in this competition for the last

Time to help me make my choice I need to taste both dishes starting with David’s from Momo it looks modern 21st century and stunning very pretty almost too pretty for North African cuisine Lamb’s delicious I mean really delicious delicate cooked beautifully liver want to get right not only that but it’s

Tempered and you don’t think of sort of um fried the liver with North African cuisine however combination B and the barley cuscus works brilliantly well I’ve got an issue with the liver however the lamb is cooked perfectly and it’s a loiner lamb so it’s it’s been shown respect authentic classic

Untouched meat falling off the Bone that’s delicious I mean really delicious lamb is just melting your mouth it needs to be a little bit more trimmed excess fat removed however sauce is incredible you can see there’s 30 years of experience into that cuz it’s just packed full of flavor this is such an amazing contrast and Momo’s

Interpretation as modern fresh fragrant delivers a big punch uncertain about the liver everything else it is delicious Azo is Rich authentic and just steeped with passion like him and right now it’s I’m stuck do I go forward with the modernization of North African cuisine or do I stay in the history of something

Classically done it’s too tight to Call two fantastic North African restaurants but only one can win a place in the semi-final okay right what I saw today was to completely different dishes but done with pride history and Innovation AO you stuck to your roots I think you’re back in Algeria yes sure and you

Back with your mother and your your grandma and you were you were there yes sure I can identify the authenticity the classic and the richness of that beautiful David it’s very rare to find a British Chef cooking out of his comfort zone but tonight you came and you you

Moved the goalpost you modernized North African cuisine and it was done with Flare which I didn’t expect you to do however this round is not one on a single dish just think of the journey so far in this competition go back to the coachload of diners turning up

All at the same time the pressure of serving all those guests in under 2 hours was a nightmare then all of a sudden you can let your hair down and let’s get back to cooking and then you’ve been secretly filmed both restaurants came through that test and they both had their highs

And they both had their Lows listening to the diners tasting both dishes based on everything we’ve done in this competition the restan going through to the semi-finals congratulations too that’s do Yes David don’t stop that level of pushing to the extreme well done thank you sir well done thank you I’m gooded at the moment I’m gooded I’ve got a lot of fight left in me give me a chance I I’ll to be again congratulations yeah very very proud so

Pleased cuz he you know it means such a lot I’m sorry to see Momo go David is a brave and passionate Chef who is pushing the boundaries of North African cuisine but AO are a truly fabulous restaurant and I can’t wait to go back there that’s why they’ve gone through

Right now this competition is only going to get tougher and I hope they don’t let me down Britain has some of the finest restaurants in the world we were a con Underdog for years but now we’re at the top of our game so who’s the very best I

Asked you where you love to eat out and you sent me over 12,000 nominations for this competition but there can only be one winner how do I find them by choosing my two favorites every week and testing them to the absolute Breaking Point who will crack under the incredible pressure and who will come shining Through my Nationwide restaurant competition is entering the home trade so tonight it’s the last Heat so far I found my best Italian Rec cmir from Bristol my top Indian prashad from Bradford my favorite Chinese you andu in Blackburn for Tai n Jim from St Andrews for British the milestone in Sheffield

Flying the flag for French winam fields from Lincolnshire and my best North African restaurant Azo from West London first it’s do or die with the last place in my semi-finals up for grabs from your favorite Spanish restaurants Over the last couple of years there’s been a real growth in Spanish cooking in the UK there’s so much more to it than just P the Spanish are hugely proud of the culinary Heritage but also great innovators the best fanish restaurants combine tradition and modern techniques to keep you coming back for

More I’ve hand picked two amazing Spanish restaurants from hundreds of nominations to battle it out From the heart of the capital it’s feno the established pioneer of modern tapus in the UK are we the best Spanish restaurant in London there you go they’re locking horns with newcomer elata dapas in Notting Hill flying the flag for a whole new generation of Spanish

Cuisine we always go that extra mile not just me everybody M I’m going to push both the Spanish contenders to the very edge with three incredible challenges first it’s every restaurant’s worst nightmare 30 ravenous customers will arrive in order all at the same Time stop number one is feno a sleek and stylish tapest restaurant in central London opened 7 years ago and it’s owned by two brothers Sam and Eddie now the heart boys have really helped change and transform our perception on Spanish cookie they have the most amazing female head

Chef downstairs who runs her kitchen with such military prision my diners and I are in for one hell of a treat good to see you how are you nice to see you yes very well Gordon this is n baragan Hi how are you and Alia and is

The team all female not all not all the boss is are female yeah that’s enough right yeah that’s enough and and the rest of them are terrified I I can imagine they don’t put a finger out of place yeah really surprise surprise brother samon edti have restaurants in

Their blood rais around their parents missing Star restaurant and hotel we grew up from a pretty tender age in restaurants the whole time literally from the moment we could hold a knife or pour wine at drinks parties and hand around the olives in just seven years the brothers have built their own Empire

Of high-end London restaurants renowned for their vibrant atmosphere and fantastic service F’s got an amazing energy consider about 90 people at once and they’re all having three to four each you know it’s something like 700 dishes coming out of the kitchen so there’s a great Buzz to the

Room tough and talented headchef NZ has been cooking Exquisite classic tapa saino since it opened many of her dishes inspired by her Basque Roots I want crispy an I want o for me the most important thing is the Taste no more than three ingredients that’s what I like in the plate that’s

Perfection we’re actually quite a traditional Spanish restaurant you know we’re not trying to break the mold what we like to do is is just Source the best ingredients we can and cook them simply so the secret is just to let that duck egg yolk ooze it’s delicious I mean who would

Have thought that peas and broad beans could be so exciting that’s one portion well I suppose it’s one tap pass portion that’s shared isn’t it I I wouldn’t share that with anybody no this woman is truly gifted thank you could her incredible passion take feno all the way in this

Competition my din is going to be arriving just under 5 minutes from now N I can feel that adrenaline yeah from here I can see it pulsating through those veins you can probably do this standing on your head alone with no one in the kitchen however yeah just just do

What you do best and good luck thank you they’re going to need it cuz in just a few minutes we’ve got company my 30 Discerning diners will arrive an order on mass so far every restaurant in the competition has struggled with this Challenge and I fear even a slick

Operation like feno is going to feel the Heat okay guys in 1 minute okay the customers they com in in 1 minute yeah Yes hi there hi there let me show you through want you going start to cut bread please they C they here never has his poised for action like a caged tiger would you like to talk you through the menu and explain what we got on this evening actually the turbo is fantastic

Um in the dining room prors of charm salmon edti are already breaking the ice we’ve got a poach duck egg um with fresh peas broad beans Hammon and some fresh mint the cette flowers are stuffed with goat cheese with a little bit of thyme and chelot and they’re dipped in tempora

And deep fried the brothers are clearly just as passionate about tonight’s menu as their head chef I need chewing toal okay and chewing total n’s Basque roots are coming through loud and clear in the simple but Exquisite seasonal Delicacies of a quality rarely found outside Spain very much this is really nice W

They look good presentation looks fantastic this is delicious absolutely fantastic one of the best dishes I’ve actually ever had just over 45 minutes gone and this place is absolutely rocking customers loving the food great atmosphere in there but right over there on that hot plate that’s where the real

Spanish fire is because she is over everything every plate is immaculate okay guys I need yeah one more one now okay one now Nas is seasoning every dish tasting every sauce to much olol in there okay very tiny very tiny very tiny ol like a true artist she has complete Command over every

Plate this woman is a culinary Picasso okay start to play the potatoes now yeah yes okay one turbo two sacing P one BR be is table 14 yes this is the best part of the of the cooking I can does she normally do everything like this no one’s allowed to

Touch anything about her just pass everything to her and she does everything yes yes yes okay one addition please yeah she’s a control for it she’s worse than me every night she’s like this yeah yeah she’s really fascina about you know really really really fascina I can’t fault n’s dedication but

I can see a problem she’s sending out dishes as soon as they’re ready rather than ensuring everyone on the table is fed together we were going to have a two starters between the before so we wanted them both to arrive at the same time so

We could get um stuck in seems to be arriving in present where’s the squid I don’t know have we asked kitchen I no because no no no no we have to ask for Eddie’s on it but I’ve clocked another lady waiting for her turbet was that last uh main the

5S this sort of issue could ruin a whole table’s dining experience and Sam knows it is there a last course on Table 9 coming I think that they should serve all the food together and I didn’t want my friend’s food getting cold while I was waiting for mine so a little bit

Myed now one don’t make Meo Nas is determined not to let a little slip up like this ruin her service within minutes two hot dishes are winging their way out to the dining room T 21 okay hey let’s go sorry about that Madam thank you very much and just to make

Sure there’s no hard feelings Sam is on the charm offensive do you want me to show you how you fill it the to you do know your way around more or less there I’m very happy to do it some people like to fiddle around and do it themselves

Others prefer it fill thank you nicely done excellent It’s meaty but it’s a very light flavor there’s a lot of vinegar and olive oil that they put with it as they do in Spain um and it but it doesn’t overpower the fish it’s really really

Lovely clean peek yeah yes all the St is gone yes yes yes we doing course now and in the French I want to see 1 2 3 4 5 6 7 eight tarot okay eight tarot as well as a delicious turbet for the main course NZ is serving

A specialty roast suckling pig mathw wateringly sweet and tender it smells [ __ ] amazing it’s another Spanish showstopper the sucking Pig’s fantastic full of flavor really well cooked the simple potatoes that it it comes on Exquisite okay delicious the whole thing just melts in your mouth and more importantly

It’s got a really nice fragrant sort of wild time baa and rosemary underne this could well be the best food I’ve seen so far in this competition the longer I’m here the more excited I’m getting how many more main calls you’ve got to go that’s it that’s it yeah all gone all gone

Service is almost over but with a combination of delicious desserts and Salon Ed’s unfaltering charm the dining room is still buzzing our mother um grew up in meca but she’s actually half Scottish half Bulgarian so we sort of look Spanish but aren’t at all the fish was beautifully cooked I

Had a turbo I I couldn’t fault to it it was beautiful the food is fantastic today absolutely brilliant delivered on flavor and I’m very very impressed thank you very much goodbye thank you very much thank you thanks thanks for coming you right um okay what can I pick on

What can I say that we have to improve on here there was a moment in service tonight service gets awkward and that was just after the star had gone that’s the only Awkward Moment I Saw the food’s amazing you can smile now yeah no no no

You don’t do it often but you can now yes the service tonight you two just raised the bar good job take it two migas another Pig trus next has feno’s Challenger pushed it too far with her experimental menu are you going have it oh wait not for me

And will my secret Diner make n’s loser cool there’s a hair in this salad D oh no in my quest to find the best restaurant in Britain my posy of hungry diners are riding into town about to roll up at the second Spanish Contender fighting for the last place in the

Semi-final the pioneering El parata detas or the pirate in London’s hip noting Hill is managed by Roberto and the kitchen run by Madrid boy Omar it’s only been open for 2 years already it’s got rave reviews this young Spanish Chef he’s only 26 and this guy really does have

Talent hola how are you very well and yourself good to see you very well indeed thank you I’m so happy to be here small restaurant small kitchen big passion big passion show that on every plate of course okay HF Omar has a hugely impressive CV having worked for the celebrated molecular gastronome Fen

Adrian of elb in Spain voted one of the best restaurants in the world it was a tremendous experience for me that has influenced the rest of my cooking and the rest of my career this young Pretender has an Ultra Modern approach to tap us and uses molecular cooking techniques to take

Spanish cuisine into the 21st century with huge style I like beautiful things in life as we all do so I think it is great when you are sitting down in your table and something beautiful comes into it even though you don’t expect it Omar’s experimental methods can turn a

Traditional dish on its head like his jellied gaspacho it’s very clever cuz you got this nice chilled jelly tasting exactly the same but a completely different texture yeah in his mission to stand out Omar bravely Embraces daring ingredients like his ComEd Cox comb the crest that comes from the head of the cockroll

Which most British butchers throw away they actually give it to us for free all the time cuz no one’s ordering them I don’t think there’s many chefs anywhere in the country that has free ingredients that can be clever enough to charge money for it SM ass this competition has just gone up a

Notch on the back of the Antonio vas are cooking little bastard far too goodl looking to be a chef he has passion guts and a huge pair of kohas service Omar will need balls of steel tonight he’s got just 2 hours to serve all 30 of my Discerning

Diners and stake his claimed to be the most avanguard Spanish Chef in Britain okay just under 5 minutes my dinos will be here 30 of them those dishes you CED me earlier were like little sort of miniature works of art so make sure my daies have the exact same

Experience good luck let’s do it thank You we will put all our effort all our knowledge all our commitment to make this happen I really want to win this Omar’s definitely not playing it safe with the pig of capaco and his cockcomb longest mosso a type of Spanish Auto I’ve got this image of this

Chicken’s head just been ripped off is that what you ordered basically C CL is just the top of the of the car really 10 really really amazing with some able guidance from manager Roberto the overtly avangard menu is creating quite a Stir no wait not for me you can have it I’m going to give it a try no point you’re not okay first check no Ro with all 30 orders taken can this young Buccaneer seize this enormous Challenge and Lead his crew to a resounding success two migas another P service this is complex food and a lot could go wrong but so far Omar’s as call as a cucumber in his gaspacho this place are Immaculate I mean we’ve just started service and we’re only half an hour into it but composed yeah bloody good but the food

Looking absolutely spotless but will his unorthodox dishes be too experimental for my Diner’s taste really good the CAO of pink strotter yeah it’s amazing the texture takes a bit of getting used to but the flavors are incredible I never thought I’d say I’d eat a pig’s TR customers are loving the food and

It’s not exactly what they expected listen to the atmosphere you know anyone would think there’s music playing in the background the music other customers they’re Happy even the coxco mosso is going down well but each dish must be made to order and he’s putting pressure on the kitchen together rice is popular tonight no yeah it’s selling quite a lot and the coxc com I think challenge the customer sometimes so well it’s a rare ingredient

They very ready see the kitchen sends out the last Cox con molosso that’s edible right it is yeah inde excellent really suckling really tasty and really nice yeah go for it that’s nicer than I ever imagined it to be yeah fantastic but Roberto fails to notice the happy Diner’s neighbor has

Yet to be fed I think it’s just been a a small mix up my my main course hasn’t arrived yet customer’s happy very happy yeah how many tabl you got left to go uh thiss no more hot food no more H Food Really finally Roberto spots the problem oh [ __ ] there’s no way Omar can get this out Quickly get of Bot everyone’s already finished this sorry M what happened I did a mistake because of the Russian everything came at once but yeah the most important thing is to do the food correctly even though they need to to wait a couple of minutes extra it’s

Fine it’s not until desserts start to leave the kitchen that the delayed molosso is sent there you chew just swall was it worth the weit absolutely worth the weight but just a shame it took um or you guys will finished yours but that’s let down it does the food’s fantastic

El parata’s near faultless performance has been down to Omar’s Shar skill and passion he’s pulled off the remarkable making humble and unappealing ingredients taste like a million dollars it’s detail it’s a piece of art on a plate it looks beautiful it tastes beautiful I think the food here is

Absolutely incredible some things that I never would have thought of eating but actually worked really really Well tough challenge my diners are over the moon well done thank wait for the final yes yeah you’re already there are you we are yes yeah I love that confidence it’s always like you’ve won the World Cup good job Excellent both Foo and El parata thrived in my coach trip they performed quite brilliantly now I’ve invited them both to come and see me to review their performances at least that’s what I’ve told them what neither team realizes is that they’ve already faced my second very revealing

Test I asked my secret diners to visit their restaurants I’ve seen exactly what each restaurant is like when they’re not in the spotlight first I deployed Sarah Duran Robertson a top food consultant armed with secret recording equipment she never shks in a mission to be a tricky

Customer could I swap two of those could I have the prawns instead and the Bor she scrutinized the established heavyweight feno hi guys how are how you well good to see good to see you that was a big test but unknown to yourselves after I visited I sent in a secret

Diner this is what they saw you ready my heart is beating your heart is beating what have I touched something hello I’ve touched something I don’t know what it is my hand’s covered in oil oh my God I don’t know no that’s okay I don’t know where it’s come

From oh it’s the side of the table don’t worry it’s just all here it’s got all oil on it so I can see it’s not brilliant my first experience in the restaurant they tied it up very quickly but as she was doing it I noticed that my glass isn’t clean

Either so I’m also sending that but that’s not very good it looks pretty oh yes thank you actually I know I’ve started badly it’s not great there was all on the table glass was dirty but she could not have handled it better thank you very much bad start

Dirty table not a good start dealt with amazingly bang just like that if we were to have Sherry we would say a Mania or a Fino or Monte what’s the difference well the between Mania Ando there is not much difference it’s just the but the village they are very

Close so all of them they have this saltiness flavor we have work we they only sell it for two months a year which is this one would it be possible maybe to try a little bit you got to try this one yes please I’m one of the man one of

The Manas yes okay so I’m going thank you I’ve been to her which is the Sher capital of Spain gone through all the classes all the tastings but she actually managed to explain it very well in about three sentences and kind of why didn’t I just come here and speak to her

I would p a Sher master class in second so nice to get that level of excitement and amazing insight and very knowledgeable nice touch oh thank you thank you what he slapped Dash slopped on the table looked at himself in the mirror didn’t look at at the table oh wow

Okay um I think yeah I don’t think we ordered that thank you he’s now trying to give my razor clams to the wrong table he doesn’t have a clue I wouldn’t have him out here at all my God and and it’s not even my restaurant but it pains

Me of course we don’t want that to happen definitely not anyone who comes into contact with with with the cers needs to know what they know what they’re talking about engaged next Sarah’s going to play one of the dirtiest tricks in the secret din’s book oh

No putting one of her own hairs in the food I was so so so excuse me peaceful there’s a hair in this salad I just wondered if I could swap it thank you no that’s okay thank you they’ve hand that really well the waitress like taking it away she showed it to the

Manager who had a good look at it they looked at each other up HS and she’s taking it straight back to the kitchen I don’t know where from it’s not from the for sure because they don’t have a strong hair so I don’t know anyway I told let have to make another

One making another one thank you very much thank you apologetic bang stra away customer at ease dealt with brilliantly do you know what wasn’t the great diry table diry thing things started to happen the food was fantastic the waitress was absolutely amazing hand fact that was

Very waiter he’s a big let down he doesn’t know what he’s doing lots of mistakes he’s all over the place and that’s a shame because everything else what’ you make of that Anna who’s looking after them did a great job but I think sort of seeing the junior guy not

Up to speed is something that we can do something about and you know something that we we ought to improve on definitely tough tests we’re only human and we need make mistakes clearly but how you handle them you know we’ve got a couple of things to you know to take away and work

On of course we’re disappointed it wasn’t 100% % perfect but I think most of the team really do know what they’re doing and and you know it’s a reasonably easy job for us to make sure that they all do you know a good challenge for us

Over the next few weeks our next H challenge is going to be tough and we must to send everything perfect so I want to win now this and I will love to win and I hope we win next my undercover spy gets the cold shoulder from El parata that’s Facebook on the

Computer checking out his mates and still my secret diners without the Wine renowned Spanish restaurant feno okay F SK is locking horns with young Pretenders El parata to tap us they’re fighting for the last remaining place in my semi-finals El parata’s 26-year-old head chef Omar suf Adrian and front of house manager Ricardo put in a hugely impressive performance in my first test

But they’re about to find out I’ve been spying on them hi guys hi and thank you so much for coming I have something to tell you you’ve been tested twice because after I left I then sent in my secret diners to make sure it wasn’t a freak [Laughter] night and this is what

Happened Al here we go professional snooper Simon Davis makes his living spotting faults with restaurants food and service I told him not to hold back when he visited El Parata lovely actually that cheese that Bon cheese is really gets in your mouth and then just keeps going keeps keeps delivering now this will be a real Telltale sign this is octopus with Paprika on and then Capers very very very good that’s one of the best dishes I’ve had for some time

Actually they know what they’re doing loves the food some of the most exciting food he’s ever eaten but what about the service the way to put the food down about 11 minutes ago he hasn’t come back at all not once to either see how we’re getting on engage Us in conversation it

Tells me he doesn’t really care he’s just walked by again didn’t say anything to us I’m not feeling hugely welcome here at a customer at the moment that may very well be cuz he doesn’t like the cut of my gym but I’ve been looking around the other tables and

No one’s really getting particularly good service good food is nothing without great service they go hand in glove I would have be got here I think that’s Cod that’s interesting isn’t it because they’re not olives they’re raisins there’s no peppers and there’s no capers it’s a tray description there

It says it says it’s with capers and olives but I see a small amount of sultanas we we change the manyu as you’ve changed the dish yeah but it’s the old dish on here yeah I’m allergic to those I can’t eat sultanas do you want

Me to take away the on the plate or just no I can’t it’s been on if it’s been on the plate I can’t I can’t have it yeah we were keen on that one you can’t just offer to take the so T’s off and bring back the plagues also

Very mind now we’ve been chatting and looking at it and stuff it’s cold now Cod on the menu so the Capers and peppers arrives with raisins what happened there Notting the menu not changing the menu just uh yeah I mean how uninterested was that waiter he’s like a

Zombie yeah I feel quite a shamed when I’ve seen this sort of uh attitude in the service guys have got a cool hip amazing restaurant there you’re sat on something potentially brilliant and if someone wants to turn up to work and talk like that to customers getting washing [ __ ]

Dishes I was going to get a glass of glass of red wine which would you advise want theum Ni No I’m going to have this one the REM y thank you just a glass see where’s my where’s my glass of of red wine that’s Facebook on the computer checking out his mates and

Still my secret diners without the wine excuse me um your eye order the glass some red wine oh Sor yeah all right s i I hope I didn’t interrupt you no okay Unbelievable what kind of impression does that serve to customers when a waiter sat there on a computer I think it just over 40 gr ahead for the quality of the food and the ability of the chef it’s good value where it suddenly stops being good value is when you have

Service like the service that we’ve seen today it is such a shame to see fantastic food let down by extremely poor service all the heart work and especially these guys putting going just down the drain by bad attitude and just horrify you every right to feel let down but it’s not over

And done with it’s still very strong in this competition and you need to bounce back lot to do it was not wrong with the food was a wrong with the service so I I feel personally responsible for that so yeah I just feel you know that we fail

Disappointed so we need to work together as a team and we will make sure this doesn’t happen ever again both restaurants have been tested to their limits but things are only going to get tougher I’m taking the chefs out of their kitchens and pitching them against each other in my Flagship

Restaurant than you I’ve challenged each Chef to create one amazing dish for 20 guests really really excited one of the biggest day for me in my career if we go forward now it’s going to be just a dream you know come true it really means a lot for a chef to

Be here I hope I can deliver on quality as this restaurant deserve let’s do it yeah but to win them the last remaining place in the semi-finals it will have to to be the finest dish of their lives big test 20 guests only one stunning dish make sure that every ounce

Of passion excitement knowledge and experience goes into that plate and at the end of it one restaurant is going through the semi-final one is leaving the competition off you Go both restaurants will be going all out to win with a classic Spanish ingredient pork favored for amazing versatility pork a very tough me to get right and when it’s overcooked nothing worse dry outside a dining room full of VIPs all with a passion for Spanish food will

Help me judge both issues tonight including renowned Spanish Samilia Bruno Marciano and the Spanish Ambassador Don cares cahuana epet all the front of house teams can do is wait and hope an order Al four cover table five four Pig cheeks yes sure thank you after my secret Diner bombshell Omar

Is putting everything on the line tonight with an incredibly complex dish he’s mixing the refined with The Rustic a rich Pig’s Trotter paga and hamon Wellington served with a sweet fake puree will sit alongside some of the cheapest cuts of the pig slow bra tongue and

Cheeks they are the ugly cats of the POG you need to be very skillful to make the best out of them but uh yeah very confident I’ve tasted all the food I’m very happy with the flavors the combination of them all together so hopefully they all like

It so you really are going all out there there’s a lot going on there a lot of going on the combination I think it fantastic in the mouth seriously ambitious I mean there’s like three dishes on that one plate he’s obsessed with being so quirky I just

Hope the sort of balance of that dish comes together and it’s not too weighted on order four cover t five feno for po cutlets yes yes come on guys please at least give me an answer look it’s not it’s not compl get out in her own kitchen Nas is a control freak

Shouting orders left right and center but today she’s like a different person I want to hear that communication and a little bit of O please I hope her silence doesn’t mean she’s lost her nerve un order four covers table one feno four pork cutlets yes yes good now it’s sounding like a professional

Kitchen let’s go yeah today Nez is sticking to her Basque Roots creating a simple dish packed with authentic flavors pork cutlets marinated in sweet paprika accompanied by a silky smooth cauliflower puree and broad beans cooked with ham on so you’re PL strength you’re keeping it exactly what you cook like in

Feno simple fish that’s what I do four simple things on the plate but tasting amazing together that’s what I hope is yeah Fork is lovely good I hope you go the right one thank you thank you with Foo I’m expecting magic she’s kept it simple it has to be perfect every

Element on there four cutlets away how long give me a Titan uh I’m ready good now that looks fantastic love the colors huh vibrant shouting summer okay look again beautiful absolutely fantastic you happy with those table two please go keep me going guys yeah food’s looking amazing it’s incredible they’re just so focused

And getting their dishes absolutely spot on so focused I mean that’s the most focused I’ve seen any chef in this competition n is lavishing her complete attention on each dish letting the ingredients speak for themselves yes two pork away last table please yes fantastic go Oliver happy yes

Please go please double four thank you very nice well done done good job two but will my diners be wowed or underwhelmed by the Simplicity of her dish beautiful colors colors nice combination very very nice flavor Omar how long for the first table please 3 minutes 3 minutes

Great Omar and Adriana are attempting to elevate the cheapest cuts of pork up to my Michelin standards can they really make a silk purse out of a s’s ear when we come to the hot plight we come together so you got a bit of you know teamwork going on there yeah I don’t

Want that food hanging around here too long when it’s cooked like that I want it out yes to make sure all five elements reach the table piping hot and beautifully suculent they must pull together I asked second time to come and help him so he get four place that’s

Also work as a team want to get involved yeah okay just about perfection that’s all come on you got to wipe all these little plages I’ve got the Ambassador of Spain out there guys yeah I want everything done and that’s the tongue there yeah yes the tongue he’s managed

To impress my diners with his challenging ingredients once but can Omar pull it off again good go please table one thank you service please sophisticated the flavor the textures actually had never tried the tongue before quite surprise really really nice service is over okay good well done water

Water before I taste both dishes I’m Keen to find out what my guests thought of them starting with Al parata let’s talk pork the Wellington the pork TRS and yes yes that was extraordinary both are very good but El Pata is been more creative in texture in

Flavor I’ve never had pig to before it’s abely delicious I love Pig tots but I thought the sort of little rra could have done with a bit more pink Str and a bit less pastry but you know delicious you know picking at straws well elata be so generous about

Feno’s dish good evening nice to see you talk to me about the pork chop yeah it was great uh I really enjoyed the combination and flavors was great I think it was just outstanding dish and it was really really good the Alo dish was a very simple dish done very very

Well beautiful I prefer the Fino dish I think it’s more simple but at the end it was better for me the other one it was too much tonight I’ve witnessed some of the most outstanding food in the competition from two remarkable chefs we’ve tried our best we put a lot

Of passion and knowledge into our preparation and service went to smooth so I’m very happy very pleased I’m happy with my this I we love to win yeah now I have the impossible task of choosing which of these two will go through to my Semi-finals my two Spanish contenders feno and El parata D Tapas have both attained near Perfection at my Flagship restaurant tonight my diners were blown away by some of the best foods seen in the competition now I face a truly difficult decision which of these Spanish restaurants do I believe represents the

Future of Spanish cooking before I choose I need to taste the food cooked here tonight both this you look amazing I mean really vibrant and just oo Perfection fenos marinated pork chop four things on the plate delicious I mean really good got that nice spicy authentic Spanish taste

For a pork chop it’s fabulous cifl puree a little bit grainy but the combination of the resting juices and that chicken stock across the broad beans really delicious to get four ingredients on a plate tasting that amazing that’s a very confident clever cook alata looks amazing start off with

The pork Che and the tongue that is phenomenal just melts in your mouth one criticism the Fig puree very very very sweet a little bit too much the Wellington has got that robust rustic flavor to the dish delicious it’s the cheapest cuts and they’ve made it taste like the most Expensive two incredible Spanish restaurants but only one can go through to the semi-final okay okay first off well done an amazing job from both resturants and I invit you to here today to really create something that is off the charts now there’s you play to your strength four things on the plate very

Bold the pork was stunning cooked beautifully haml broad beans it was delicious what could I criticize there you make a call CL puree I found it a slight touch too grainy Omar I asked for fireworks you create an explosion I asked you to use pork and the only thing you didn’t use

Were the toenails off the Trotter pork cheek beautifully braced tongue Brave and then you do a Wellington PX Trotter wrapped in pastry I’ve never seen that how could I criticize that dish the pure is very sweet you put sweet and Rich together it needs acidity just something

To bang to lift and separate that I put the two dishes together and looked at them I think jeez where’d you start there was a fraction in it it’s been an amazing journey and it’s been packed with highs and lows the winner of the Spanish category for me is the restaurant that I

Want to revisit is it for the fireworks from the parata or is it the warmth and the skill from feno the closest for contest the restaurant going through to the semi-final based on everything I’ve experienced seen tasted is F congratulations absolutely amazing amazing amazing amazing simplicity at its best wonderful congratulations

Really well done good job Omar we haven’t seen the last of you you have the most amazing excitement with your level of creativity well done thank you it’s a shame you know a good restaurant needs to be consistently good and we haven’t in a way but uh yeah we will get it

Right it’s a great thing for for the team for the restaurant for me especially for me is kind of can’t even speak it’s unbelievable what an extraordinary day so sorry to see alata leave the competition but so happy for feno to get to the semi-final and now the real battle begins