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  • Single life how I make hamburger helper.

  • For the past six months my team and I been all over the country checking out the best of your restaurant nominations

  • Now my nationwide competition continues this time to find the best off British

  • British wrestling's is all about pong cocktails and black bars Gator

  • But today the restaurants all over the UK cooking the most amazing delicious modern British food

  • Everybody's freshness of using the finest ingredients. We have some of the best meat fish and vegetables on the planet

  • There's no excuse not to cook with it

  • You nominated thousands of British restaurants and along with my best restaurant team

  • I put them under extreme scrutiny and chose my two favorites to do battle for place in the semi-finals

  • from deepest Kent is a tiny but elegant michelin-starred restaurant the wet foul see

  • It's always gotta be that same passion if you like

  • enjoy from the first time you may be

  • There going head-to-head with the milestone in Sheffield on the wall crafts on very last as it's going

  • It's about your people Yorkshire chefs producing Yorkshire food

  • We're about to see the Battle of Britain because the West house and the milestone must take on three extraordinary challenges

  • The first is a progressions worst nightmare 30 hungry customers will arrive and order all at once

  • First stop the milestone in Sheffield

  • I'm actually standing on what used to be called pimps corner in the old red-light district

  • Now this is amazing location for a fantastic restaurant

  • It's run by four local lads

  • Front of house are the owners mark and Matt who's some every penny into this business one salmon one black put on an order

  • The kitchen is headed by young guns Simon and James

  • Simon cage fighter

  • No one fucks with you or service dude, I only up there these guys are real

  • They graft us you can see that just from the minute you shake their hands. It's solid like a plate of Sheffield steel. I

  • Love the fact that they've made their name by breaking all the rules serving up hearty organic dishes

  • Like roll pig's head and Trotter sausages and what's that? There are pigs that we have

  • It's a farm just outside Shepherd right Bri your own pigs. And yes the menu. Yeah

  • We encourage customers to actually go out there and get their hands dirty to start foraging for us. Well swap it for bear

  • Why no one meal?

  • It's me mum's allotment

  • And she's pick them all by hands for you guys

  • In just three years the milestone of stone Sheffield restaurant scene and the locals love it

  • I'll go for the Nestle

  • Naughty/nice made on the nettle. Yaki. There's a lot of metal in there isn't yeah. The nock is delicious

  • Really good, indeed. I think what I like more than anything is the fact that it's very seasonal very nice

  • I thought that food was easily of a mission star standard today. You've got a chance to become the best of British

  • Show-off. I mean really sure off people used to Delhi because of move and the did you used to think of a cocky little shit

  • But I'm passionate I'm dedicated and I've got the drive to take it further

  • Good because my diners are expecting something incredible and they will need to be served two courses in just two hours

  • This is a young dynamic restaurant that's going places give that experience to my 30 diners today and they'll be leaving on cloud nine

  • Any questions don't hesitate to ask

  • it's just

  • It's just a little bit quick

  • the starters include black pudding with Bloody Mary

  • cucumber and gin suit with cured salmon and the pea panna cotta

  • Rather than choose the more adventurous options most diners are sticking to the traditional fare

  • It's good that there's such a popular choice on the menu, but the punters might not want it once they've been served this

  • Seemed to be a lot of like wouldn't come out the kitchen popular today

  • Yeah, but I already started off with nothing as well. Did not anyone tell me that beforehand or not? No, no

  • Forgive in a way black pudding as a canopy. Yeah, it should've said it before it took the orders

  • There's so much by putting going out. Yeah, there you go. First. Of course you black pudding black pudding?

  • I don't eat pudding twice with Sheffield people. Is it like really heavy initiative as well?

  • They're like they'll like that you need people and that's not a small slice of black pudding. Is it the man-sized one?

  • I wasn't too keen on the black, but it was really nice. I suppose is too much for me. It's good

  • It's on to the mains Simon's ambitious food includes turbot Poston red wine. Nettle naki and pan-fried. Rabbit loin with pig tail cannelloni

  • In all fairness chair all in yeah, yeah

  • Simon has made the unusual decision to operate this service like a banquet instead of staggering the dishes

  • He's preparing all the main courses at the same time

  • So it's gonna go everything the way the problem now is that Simon has all the rabbit dish is ready

  • But the other main courses are lagging behind and food can't leave the past until the order for the whole table is

  • Cooked as it sits in the window and dries out. I'm just getting nervous. I don't want a fruit Korea back saying it's dry

  • We've got one hour ten minutes left. So if you could just do one table at a time, you'll see a difference equality

  • It's not the fastest restaurant in Britain and for the best restaurant not good enough to house

  • 30 diners two courses only so stagger that like a normal

  • It's a shame. It's just sat there

  • disintegrating under those lights when it should be in front of the customer again that magic

  • These are my worst fears come true when food sits too long in the past it gets cold

  • It gets dry. It gets sent back to trying to say tell me it's not a banquet

  • Everyone's got it in their mind that we're gonna treat this today like a bang forever

  • fucking shame

  • Rabbit line to play it's not hot

  • Can't play have another ramble. I know now Simon's in trouble. There's no rabbit loin left. So thank him fast

  • He substitutes it with rabbit leg

  • But he's starting from scratch and the leg takes longer to cook than the loin. So we saw one portion of rabbit

  • It's coming up. Now. You guys want to explain that to the customer? I just

  • Having tried and failed twice Matt the owner wants to make amends

  • Can I get you know only cuz these days we turn off cos penis has been I submit up to scratch a bit of fish

  • It's let down what was otherwise a great service

  • Absolutely immense no complaint one little tiny bit of service just got his

  • stars by who's five

  • mains all refine hotel

  • that 1.1 table

  • Most of the diner's lead happy, but I've got concerns

  • Thank you, right how do you feel wholly healthy some mistakes made

  • Whose decision was it to serve my diners as a banquet

  • They won't mind what all the text came on. I made a decision because all of them were having starters

  • Yeah, so I was gonna try and sweep the room

  • Yep said one course second course third course that was a big mistake for me today for every 30 seconds that food is sat there

  • Is going down and down and down and down in standard

  • But you've got a dream setup because your customers are sat two meters away from your stove

  • And it was such a shame because then food came back because it wasn't hot enough

  • The good news is the customers loved the food and that's what I'm trying to say

  • You're on the verge of just really popping out there. You really your own pinks and you make your fresh bread twice a day

  • So you bust your balls to create that food and when it sits there and they're not benefiting god

  • I could scream you're doing yourselves an injustice and that responsibilities on your shoulder sign because you're the head chef. No, and I know

  • You can do a lot better than what you did today

  • Thank you

  • We're always looking to improve lessons learned

  • Yeah, young ambitious want to be the best we could look at what mistakes were did and not allow them to happen again?

  • It's the British heat of my nationwide restaurant competition and a squad of hungry diners are about to descend on my second competitor

  • From thousands of your nominations. I've chosen the West house from bidden done in Kent

  • How are you?

  • Know why couldn't see - right. Where is it beeping away in the kitchen?

  • I met grain 15 years ago when he worked next door to my first London restaurant

  • Even then he showed real flair

  • The idea is to build issues around the century ingredient and you know

  • Not the funny around with it so much not Chuck too many other things on the plate and try and enhance, you know

  • Bring out the flavors Graham hasn't always been a chef

  • He started out as a drummer for 80s hair rockers Yaya

  • No, I've never heard of them either

  • He still has some of the hair but happily not the shorts luckily I've done that for long

  • So on various tours and albums and also doctor say the world and a lot of restaurants as well, which is quite good

  • 17 years ago gran gave up rock and roll to follow his dream of becoming a chef working on the string of top London restaurants

  • Then eight years ago, he took a huge risk. He moved his family to the Kent countryside and opened up the west house

  • 18 months after opening he won his first Wishing Star

  • That's not bad for a drummer. And when you won the mission style were you're on your own in the kitchen Wow

  • It's a one-man band back to play the drums again

  • Everything about this family restaurant is understated old English charm

  • Gran's parlour, Jacky works front of house with their children Jake and Jess who's in charge

  • Happy been in charge

  • Yeah

  • Beginning. I didn't know what I was doing and now eight years on it's not as bad as it was

  • But I didn't like it first. No, I'll start off with the ham and eggs. It's very very clean

  • Really nice flavors popular on the menu. Yeah. Yeah very I can imagine?

  • Why what I like most about West House is the fact that Graham is a is a true chef

  • He cooks on the heart nine two frills. He's into flavor and it shows

  • This quaint English restaurant is about to be severely tested because my diners will soon be arriving and ordering all at the same time

  • My worst fear is he'll go

  • So basically, I'm just expecting the whole family to put in an amazing performance today to pull this one off

  • Just like the milestone they have just two hours to serve everyone this little 11:00 table restaurant is gonna be packed

  • You have a mission start so myself and my diners are expecting experience there

  • Three and up to two is now as soon as you can get the first table you see you both ready to order

  • That looks like a type of control

  • Is that

  • That's one one ham hock and one Makarov is

  • Climb tickets are confusing but the food coming out of the kitchen is simply perfect

  • Starters include warm smoked haddock Apache Oh with bacon dressing and P shoes. And that delicious ham hop with scotch egg and black pudding

  • how's the

  • Weirdos gonna be busy today. It's gonna be a theatre now, so you're grilling knocking as well as the first one for me

  • I've never seen that before just took color off then it gets topped over the artichokes for mains

  • There's a choice of roast chicken with herb gnocchi

  • grill with Sam fire on lamb with sweetbreads

  • Has taken

  • Why would you stumble all over like that?

  • I'm filing the ordering system impossible to fathom and Jackie's handwriting is more like a doctor's than a Maitre D' no one can read it

  • I

  • rewrote the ticket out and

  • Then put that up as well and he'd already sent it was my fault

  • I left it on there because it was the bit couldnt understand my writing so

  • So, thank you Stu fucking day to do it. Okay table send two chicken

  • Two lamb

  • Jackie's supposed to be in control of front-of-house, but it doesn't feel like it something's not right

  • There about 40 minutes and aside from their drinks order we haven't seen the staff going to get to take any orders for food

  • There's five tables in there. There's some ham that they're all taken. Try it

  • Just fish out what's orders to get he's telling you when to take your orders at the moment. Yeah. Yeah, bring it through freeze

  • I've been knowing I'm taking three. Yeah, you tell them when to take the orders, right? That's right

  • It's people that already eaten one course

  • I think at least so it's scooping that we might get us what we would like to order a soon samples

  • They're watching start something cause we've been served and yet the end of the order taken

  • Yeah, you wouldn't owe me a 30 in the restaurant the ones with you

  • So the end that they want to take her let alone just see it a little bit

  • and also the tip of that

  • the diamonds controlled by the kitchen, so

  • They're running less. They can't do anything unless the kitchen says so which is just crazy. They need to function

  • Control freak it's not control freak. He's trying to stay focused. I'm sorry it is because you're like the dining room

  • So that's your team

  • Control freak. All right. I've never seen anything. So stupid in all my life chefs. Don't tell waiters went to take an order

  • That's the responsibility of the dining room to give it to the chef. He's trying to control fucking everything

  • There's been down to the main courses as well

  • No, not yet. No, yeah

  • Eight months in this kitchen working a little side you and you can't do a main course yet

  • I think is you don't want to tell them it you know that no, so I mean

  • No, there's a lot to do over there. Sorry about the delay for these starters. Just over an hour. How are they?

  • Waiting far too long and drinks we ordered some drinks before they

  • Ate

  • Before we started taking the order and nothing said the tailor your loss

  • Drinks on through

  • They're not lying, let's put that way they just say they've ordered drinks and nothing's happened

  • To get control back to the front of house. I can see a solution if you'd like it different I can get that for you

  • Okay

  • Right. Yeah Graham's son. Jake is on top of things. Just be a few minutes just really great doing it for you

  • Yeah, would you be best learning Italian?

  • You seen anyone actually knows?

  • Has not been disparaging tomorrow, have you seem to know what you're doing

  • Sort of I wanted to do it this morning his way and she's got a little baby seem to be you seem to know

  • Yeah, I miss there must be a lot of smoother if I saw you running here

  • Tough stuff

  • Couldn't get up. The food was actually delicious

  • I think the only thing that wasn't really up to standard was the disservice it was worth away there. That's that's a good thing

  • Oh fuck that

  • My diners have no complaints about the food because the cooking is inspiring but Graham is tripping up the service and he has to understand

  • this

  • Okay is the issue

  • Unfortunately

  • Okay, the service is nowhere near to the standard of food

  • you left two tables, you know sat there for over an hour before we even took their order and

  • the dining room felt

  • Short-staffed food sent to the same table twice that starts already gone Jackie across the two hours

  • You didn't give me the impression that you were

  • Enjoying it as much you should off. Are you a hundred percent happy?

  • Running that dyeing room on a normal day. Yeah all day. But today I was a bit, you know panicking

  • Yeah, Jay, you were the one shining light out there and why you're not at the helm

  • Relieving the pressure from your mother and working closely with your father. I'll never know you've sort of castrated the dyeing room

  • Because you're controlling them you've got to cut

  • Some of the control freak in you and allow them to do their job and you'll be surprised at the results

  • I'm telling you because I want this place to really succeed in this competition. Why because the food is beautiful

  • Well then

  • It's like any any criticism you you take it on building and feel very throw endure and

  • React so I mean listen listen food for full

  • I'm looking for the best restaurant not the best chef and

  • Service is crucial today

  • Customers are prepared to wait, but they're not prepared to wait for now to get their order taken. No chance

  • By pushing both freshmen to extremes I've uncovered the areas they need to improve on

  • Now I've invited them both to London for a progress report

  • But the restaurants haven't got a clue that they face one more

  • test

  • without telling them I sent in my secret diners because I really want to find out exactly what happens when the team's don't know they're

  • under scrutiny

  • I've sent in top food critic Simon Davis with instructions to be as difficult as possible