The F Word (2017) s05e07 Episode Script
Season 5, Episode 7
This programme contains strong language and scenes of animal slaughter and butchery.
Independent restaurants serve fantastic food in our communities.
Each week I am choosing two unsung culinary heroes to compete in the kitchen.
Make this the best service of your entire life.
So far in my quest to find the best local restaurant, I found the best Italian, French and Indian restaurants I am just shaking.
.
.
The top local Thai and Chinese restaurants.
We will bring it to Manchester.
'And last week, El Gato Negro from Yorkshire took the Spanish title.
' 23 out of 25 CHEERING 'In this heat, we are celebrating food from all over the Americas, 'from ackee and saltfish to steak, from burgers to fajitas, 'you love the food of this huge meat-loving continent.
'Tonight, two of your favourite restaurants will be cooking in the F Word kitchen.
'It's Argentina v the Caribbean.
'Who will win the battle of the Americas and the chance to go through to the next round?' Remember.
It is a competition, yes? Yes, chef.
May the best chef win.
'Also, I am off to North America to track down a delicacy - snow goose.
' I have done crazy things for food in my life, but nothing quite to this extent.
'In the restaurant challenge, Ian Wright takes me on with his Caribbean jerk chicken.
'That's if he manages to keep all his fingers.
' Ow! Have you cut yourself? Oh, Jesus! APPLAUSE Excellent.
Good evening.
Welcome.
Good to see you guys.
Barrington, how are you, sir? I'm fine.
Welcome to the F Word.
What is the secret success behind Discovery Bay? Basically, the heart and passion and everybody loves working there.
Ernesto, the secret success behind Santa Maria? Argentina meat is something special.
I ripped the kitchen apart last night to put this grill for you.
Very good.
It better be good.
Yes.
Don't set the place on fire.
No.
Please.
All four of you, it is tonight - your chance to show everybody how good you are.
Let's get cooking.
'Tonight, Discovery Bay and Santa Maria del Sur will be competing in the F Word kitchen.
'This is how they got here.
'Earlier this year, I asked you to log on to the website and nominate your favourite local restaurants.
' The response has been absolutely phenomenal.
'You told us about nearly 5,000 different places you loved to eat.
'For tonight's Americas heat, you nominated your favourite restaurants 'serving food from North, Central and South America.
'With such a huge range of cuisines from across the Atlantic, my team and I had our work cut out.
' It's all freshly cooked and the meat is of very high quality.
'From Argentina to Mexico, from Caribbean to Cuban, 'we whittled down the nominations looking for the best.
' We're travelling across the country, really putting these nominated restaurants under severe scrutiny.
'After months of searching, it became obvious two nominations stood out.
'I couldn't wait to put them to the test.
'First up, Santa Maria del Sur in Battersea.
'This hugely popular Argentine steak house is run by Jose.
'And F Word viewers gave it rave reviews.
' Hello! How are you? Fine, and you? Good to see you.
First name is? Jose.
From Argentina.
The secret to your success is what? Simplicity.
Just proper cooked Argentine meat.
With some nice wine from Argentina.
Here the people come, they ask for the steak, they receive the steak, they enjoy it with wine.
That's it.
Steaks on the grill.
'That grill is manned by head chef, Ernesto La Brava.
' What do you prefer cooking? Fillet, rib eye? I prefer to cook fillet, rib eye 'Ernesto was studying to be a lawyer, but jacked it in to go to chef's school in Havana.
' It's quite different, my life, but yes, I am very happy to be cooking Argentinian food in London.
'Santa Maria del Sur is famous in the neighbourhood for its delicious steaks.
'They opened in 2006 and have been packing in customers ever since.
' I ordered a steak medium rare.
It came out beautifully cooked, nice and succulent in the middle.
Great flavours on the outside.
'Good quality meat is essential to the success to Santa Maria.
'So they insist on importing only the very best steaks.
' I think the quality of the meat in Argentina is very good because the grass is very good.
The weather conditions are fantastic.
The average time our steak is hanging is 20-28 days, so the taste of the meat is very nice.
'For my starter I try some traditional Argentine pasties - empanadas.
' Where are they made? Empanadas to start - one chicken, one beef.
Savoury.
Not too spicy.
Most of the customers are English, who come for a proper steak.
Yeah, a restaurant true to my heart - not a vegetarian in sight.
'So far, so delicious.
But next up is the real test.
My rib eye, straight from Ernesto's grill.
' Lovely.
Thank you.
The steak's nice and thick.
That charcoal flavour is extraordinary.
Really good.
And so nice to see it being done properly.
Ernesto! Two seconds.
Come on, guys.
Um.
.
so Thank you.
That was nice.
Very nice indeed.
My issue is that the American category is so diverse because there is such a huge variety of restaurants across the board.
My decision is congratulations, you are through to the F Word.
Congratulations.
That was delicious.
Really good and beautifully cooked.
Seasoned beautifully, cooked brilliantly.
More importantly, flavour was extraordinary.
Ernesto, good luck.
Argentine wine, Argentine beef.
And they are passionate about Argentina.
We are in the middle of Battersea.
Amazing.
Really good.
I need to try to cook the most perfect steaks for that moment.
I am very, very happy.
'So Santa Maria Del Sur are through.
But who will be joining them? 'The other winning nomination was an extraordinary Caribbean in Huddersfield.
'Discovery Bay is a tiny but intriguing restaurant 'serving Caribbean classics like ackee, saltfish and curried goat.
' 'It is owned by Barrington Douglas.
' What makes Discovery Bay successful is the relaxed warming atmosphere, the light reggae and soulful jibes.
You feel you're in the Caribbean.
When you stab your fork into your meat and taste it, you think, "You know what, these people have put heart, soul and passion into everything that we're doing.
" I have been here so many times, I practically worked through the menu.
The food is gorgeous.
'Barrington has dedicated his entire life to Discovery Bay.
'He decided as a teenager that he wanted to open a restaurant and saved up for over 20 years.
'He even remortgaged his house to make his dream come true.
' At the age of 19, I said, right, every 100 I earn, I'll put 20 away.
The dream was to open a restaurant, and after 21 years, I accumulated a sum of money, and now I am living my dream.
'Barrington is clearly a man with incredible commitment.
'But is his take on Caribbean classics good enough for the F Word? 'I sent F Word maitre d' JB along to try it out.
' Welcome to Discovery Bay.
Thank you.
Would you like to follow me to the back? 'The decor is 70s, and there's reggae on the stereo.
'Eating at Discovery Bay is a chilled affair.
' They're very laid back.
It's the first time that I have been escorted to a sofa to take my drink orders.
I find it unusual, but cool as well.
Hello, guys.
Is that Barrington? Yeah.
Hi, I'm Jean-Baptiste.
Your taste buds are going to go 'Barrington cooks classic Jamaican dishes inspired by his grandmother, but with an added British twist.
' We've got a vegetable called callaloo, like English spinach.
So I'll do Caribbean spices with English spinach.
'One of the bestsellers on the menu is rum pork.
'Barrington cooked one up for JB.
' What is so special about this dish is the sauce is made with rum.
The flavour is incredible.
Hi, Gordon? 'JB filled me in.
'This was a tough category, but Discovery Bay passed JB's taste test with flying colours.
' Hello, Discovery Bay.
Good evening.
ls that Barrington? Yes, speaking.
It's Gordon Ramsay.
How are you? Fine.
Very fine.
What does your restaurant, Discovery Bay, do that any other Caribbean restaurant doesn't do? What Discovery Bay does, we've got heart.
Everybody in here has got passion.
Your customers are certainly loyal.
The feedback has been extraordinary.
You only have 36 seats in your restaurant.
Yes.
You're going to have to focus on 50.
Congratulations.
You're through.
Excellent.
Thank you very much.
It means the world to us all.
Thank you very, very much.
One happy Barrington.
We're in! We are in.
We are in.
I'm very excited.
You can tell, my cheeks go right up.
'From your nominations, I've chosen two extraordinary restaurants.
'Will the F Word diners be charmed by Discovery Bay's Caribbean heart and soul? 'Or will they prefer the delicious simplicity of Santa Maria del Sur? 'Next on the menu, the two restaurants battle it out for the Americas' title.
'But is one team celebrating too early?' Cynthia, you can stop dancing now.
Maybe you can show me a few moves after the main course.
And I head to North America in search of a delicious Canadian delicacy, snow goose.
But first, I need to learn the language.
So it'sgoo! No.
We're back in London at the F Word restaurant.
And tonight, we're crossing the Atlantic and celebrating the amazing flavours of North, South and Central America.
After searching for months all over the country, we whittled down your nominations to two fantastic restaurants.
Argentine grill house Santa Maria Del Sur, in south London, and Caribbean restaurant Discovery Bay in Huddersfield.
25 portions of each.
It's not a race.
First table, Santa Maria.
Four, table one.
Four empanadas, four rib-eye, four peach.
Yes, Chef.
Thank you.
Barrington.
Four couples, table four.
Four chicken Caesar salad, four pork, four peaches.
Yes, Chef.
Tonight, I've challenged bothbrigades to cook their best chilli and chicken starter.
Nice.
I love that smile you've got when you're cooking.
Always happy in the kitchen.
Always happy in the kitchen.
All the time.
Outside you weren't happy.
In the kitchen, you light up.
At Santa Maria Del Sur in south London, every night is party night.
And their classic Argentine food is a huge hit with the locals.
You can hear it's a lively place.
Perfect place to come with just two of you or a big party, and have a great experience either way.
Santa Maria are cooking chicken and chilli empanadas, a classic Argentinean starter.
They fill the pastry cases with chicken mixed with peppers, onions, eggs, tomatoes, olives and mixed herbs.
They pinch the cases shut and deep fry until golden.
They serve with a watercress, fenneland chilli salad and garnish with lemon.
What's at the secret behind a really good empanada? I think pastry, good chicken, good flavour, easy to make, that's it.
Right, Barrington, talk to me.
Who taught you to cook first? My mum.
There was all boys and my mum must have thought I was a bird, so she pulled me to one side and showed me how to cook.
How can your mum think you're abird? And she had a special technique with the wooden spoon.
What was that? Well, at the beginning, my mum says, "What you need to do, you need to watch the pot.
" Every time I used to open my mouth and say something, she'd say, "I didn't ask you to talk.
I asked you to watch the pot.
" It worked.
I think it did.
Discipline.
Discovery Bay in Huddersfield isrun by Barrington Douglas, whose mum taught him everything there is to know about Caribbean cuisine.
My passion for cooking started off at home, with my mum cooking.
There was five boys, no girls.
There was one day, my mum says, "Right, I want somebody to learn how to cook.
" So she pulled me to one side.
That's where it started.
Gentle giant Barrington is keen to pass on his knowledge.
He mentors local young people, teaching them how to cook.
He treats me like one of his sons.
He's like a dad to me and I'd do anything for him, really.
Discovery Bay's starter is jerk chicken Caesar salad.
Barrington fries chicken marinated in jerk seasoning made with scotch bonnet peppers, garlic and black pepper, cinnamon, nutmeg, thyme and allspice.
He dresses mixed leaf salad in Caesar sauce.
What's so special about this recipe? Is it the seasoning on the jerkchicken? We do a lot of jerk chicken in the Caribbean.
This is where I'm trying to bringit to a little bit of a European taste, with the Caesar salad.
Would you say your interpretation is more modern? Would you say your interpretation is more modern? Definitely more modern.
So more dangerous? So more dangerous? More dangerous.
Excellent.
Cintia, in terms of being in the middle of Battersea, it's like a little communal pocket of Argentina.
Yeah.
We're really friendly.
We're like a small family.
We go to dance some salsa sometimes.
She dances amazing.
Are you teaching him or is he teaching you? Are you teaching him or is he teaching you? He's teaching me.
Ah, so you're the one.
Little hot shoes.
Look at you.
Ready, chef.
Four more.
Excellent.
How old were you when you first started cooking? My first time, seven years old.
What was the first thing you cooked? Roast beef.
In the garden.
Who taught you how to cook? My grandad.
Brilliant.
North and South America are stuffed with the most amazing ingredients.
Here's one of the most delicious.
Canada, in the northern tip of theAmerican continent, is home to some of the most deliciouswildfowl in the world.
With Christmas coming up and goose one of my favourite festive foods, I couldn't be in a better place.
Quebec, where almost a million wild snow geese stop off once a year as they migrate south.
Always been a big fan of British goose.
However, the snow goose is a Canadian ancestor.
They say, taste-wise, it's in a completely different league.
I can't wait to try it.
I'm in the town of Montmagny where snow goose is so famous, it's like the local mascot.
There are thousands here, so I'd like to think they only have the best wild snow goose on the local restaurant menus.
Very light in colour.
That, unfortunately, was a bit of a letdown.
I was expecting more of a richer, gamier, slightly livery flavour.
That's the goose you can get anywhere.
Certainly not worth coming all the way to Quebec for, that's for sure.
This goose has too much fat on it to be a wild delicacy.
So I want to grill the head chef, Frederic, to find out where it came from.
How are you? How are you? I'm all right.
Are you? Yeah, thank you.
Happy to be here Yeah? Yeah? But then my goose arrived.
So, that is snow geese? No.
That's farmed geese.
Why are you serving me farmed geesewhen you've got hundreds of thousands of them in your front garden? Because it's illegal.
Because it's illegal.
Illegal? It's not legal.
We eat at home, but we can't serve at the restaurant.
You can't serve at the restaurant? No.
But that's madness.
From a chef to chef, wild It's completely different.
It's not the same flavour.
Chalk and cheese.
Yeah.
Because the Canadian authorities can't monitor the health of wild snow geese, they don't allow restaurants likethis one to sell it.
So the only way I can actually goand eat a wild snow goose is if I go and shoot the bloody thing myself? Yeah.
To maximise my chances of finding a wild snow goose, I headed out of town and further up the St Lawrence River.
This vast waterway is 17km wide and prime feeding ground for migrating birds.
Daniel LaChance has been hunting here since he was a child.
Look at them all.
There's loads of geese.
Incredible.
In the area here, about 500,000 snow geese.
Half a million? Half a million, yeah.
My God.
All I want to taste is one.
That's all I want is one.
A remote island in the middle of the river is one of Daniel's best hunting spots.
We start at 5am the next morning, to get into position before the snow geese spot us, trudging across the river bed as soon as the tide goes out.
The tide has gone out.
This mud is bloody deep.
Really bloody.
Shit! My God.
A few hours ago, these hides below ground were buried deep under water.
I've done some pretty crazy things in my life in order to get food, but I've never done this, sat in the middle of a river in a box.
Holy crap.
We sit under cover of darkness, waiting for the snow geese to flyin.
So when we see them, do we dive down? Do we stay still? It's really important not to showour faces, because they're pretty smart.
Khoo! Daniel mimics the call of the geese to attract passing birds.
So it's Coo! No.
Goo! Jesus Christ.
Oh, my God.
It's really with the trill.
Khoo! Khoo! An hour later, as the sun begins to burst through the clouds, the snow geese start to fly in .
.
And arrive on the river bed in their thousands.
I just wish one or two of them would land near us.
THEY MIMIC THE BIRD CALL There must be, what, how many there? Probably between 10 and 15,000 snow geese there.
Oh, shit! Snow geese have incredibly sharp sight and a keen sense of danger, which was keeping them well away from us.
So we've got 15,000 geese sat there and 5,000 sat there.
And we're stuck here.
Yeah.
Yeah.
Who put the box here? Was it the French? Fuck! Caw! All I want is one.
One little goose.
Khoo! Cock! Khoo! It's the distances these wild birds fly that makes their meat lean and delicious to eat.
But as they move around the river they were proving too clever for us.
You'd think it'd be a lot easier to catch them.
They're not easy to catch.
They're very, very intelligent birds.
Plan B? If I wanted to taste this amazingdelicacy, I had no option but to find another hunting spot.
Guys, yes? All the food is looking fantastic.
You've got four more, please.
Tables of four, yes? Tables of four, yes? Yes, chef.
Barrington, make sure the last table is as good as the first table.
Barrington, they look fantastic.
Ernesto, Cintia, all the starters out.
Thank you, Chef.
Brilliant.
Are you always this quick? Yes, I like to.
Do you have rhythm? Yes.
What was the first move he taught you, Cintia? Show me.
Like this.
Jesus, no wonder you're Later.
Maybe you can show me a few moves after the main course.
Cintia, get ready - I've got size 15 feet.
Very light and not too filling.
So nice for a starter.
Really lovely.
The chilli wasn't too strong, just light and It was beautiful.
Jose, how are you, sir? Fine.
Nice to see you.
Good to see you, Alberto.
Welcome to the F Word.
Thank you very much for invite.
Not at all.
Congratulations.
Watching your team, yes.
It's great.
It's great.
They're smiling, enjoying the time.
A very passionate pair.
They work well together.
Yes, nice chemistry.
Real good chemistry.
Argentina is a very proud nation.
Very proud.
Whether they cook orthey play football.
How will you feel if you lose tonight? It's like no going to World Cup.
Right.
it'll be that bad? Yes.
I think this is the World Cup for us.
It's a pleasure having you here.
Thank you very much.
Really nicely presented.
And tastes fantastic.
Really pleased.
It was really nice.
It was well dressed, it was fresh salad, chicken was cooked really well.
Good evening.
Welcome.
Tanya, how are you? Lovely, thank you.
Boris.
Good to see you.
How are you? I'm very well, too.
How do you think Barrington and Le Shaun are doing? They're doing really well.
He's the kind of guy who can cope under pressure.
How long have you known each other? How long have you known each other? Over 15 years.
What's so special about Discovery Bay? It's the heart and the soul that's gone into the place.
How much does tonight mean to him and leaving here as a winner? That would mean a lot to Barrington.
He took a big risk in his life to put money into the business.
So to him, this would just put icing on the cake.
Enjoy your main courses.
I'll look forward to seeing you after.
Excellent.
Thank you.
Right, empanadas, Santa Maria.
Classic version of a Cornish pasty, really.
Chicken, chilli and olives, with a little chilli salad, bound with some eggs.
Mm.
That's delicious.
Really good.
Pastry's nice and crispy.
Filling is absolutely delicious.
Nice, beautifullyexecuted and stunning pastry.
Discovery Bay, jerk chicken Caesar salad.
Not what I expected to see from a Caribbean restaurant.
However, this guy is ambitious and incredibly confident.
Mm.
Chicken's really nice.
The more you eat the chicken, the more the intense flavour of the jerk seasoning.
Really good.
Two stunning dishes absolutely neck and neck.
Personally, if I had to choose one, I'd go for the empanada.
Absolutely delicious.
If the diners don't like their starters, they don't pay.
The results are in.
Right, Barrington, out of 25, how well do you think your Caribbean jerk chicken Caesar salad went down? 50-50.
Interesting.
Ernesto, the empanadas? OK, JB, please.
Let's start off with Santa Maria.
Yeah? The number of customers that are happy to pay for your starters out of 25 is .
.
23 out of 25! Well done.
That's amazing.
Well done.
That is a fantastic score for the starters.
What did they like about it the most, JB? They loved the combinations.
The filling was very good.
So they absolutely love it.
OK.
Barrington.
The number of customers that are happy to pay for your jerk Caesar salad out of 25 is .
.
It's 23 out of 25.
Well done.
Well done.
That is extraordinary.
Absolutely amazing.
Feedback from the Caesar salad is what? They loved the croutons, they think the chicken was very tender.
All of youhave done fantastically well.
23 out of 25.
Now is where it really goes up a different level.
Really push the boat out.
Yeah? Well done.
Great start.
Clear down.
Start up the main course.
Next on the menu, it's Caribbean rum pork versus Argentinean steaks.
But with the scores level, which of the brigades from the Americas will come out on top? Bloody smoke in here.
Honestly, it's like you're sending smoke signals.
In our Caribbean recipe challenge, Ian Wright has some career advice for Parky.
He should be doing step-in baths now.
Stannah lifts? Stannah lifts? Stairlifts.
And will I finally bag a delicious Canadian snow goose? Shoot, Gordon.
Both restaurants are going to cook their main courses.
First up, Discovery Bay.
At Discovery Bay in Huddersfield, Barrington's menu combines classic Caribbean recipes with European ingredients.
We've got the specials, where I try to fuse food together.
So we might use pastas, linguine, rocket leaves.
Barrington's ambitious approach to Caribbean dining has been a hit with the Yorkshire locals.
It's lovely.
Nice to come into a restaurant, rather than going to a Caribbean cafe.
The taste is just like my mother's cooking, if not better.
Sorry, Mum! Check on.
Thank you.
One rum pork? Yeah.
Barrington's main course is one of his most popular dishes rum pork with sweet potatoes.
Barrington starts by marinating pork medallions with fresh thyme, rosemary, black pepper, chopped garlic and dark rum.
For the rum gravy, he heats up beef stock and adds red, green and yellow peppers.
We have the red, yellow and green so we've got the Rasta man colours and the colours of the Caribbean islands running through there.
What we've got here is the old Jamaican rum.
That'll do.
Next, he griddles porkmedallions and sliced sweet potato.
He adds the pork medallions to the rum gravy and finishes it with cream.
He serves with steamed vegetables.
Smells absolutely beautiful.
Away, Keira, please.
Rum pork with sweet potatoes, served.
This main course is what? It's the stock.
Reduction of the stock.
Nice little kick in that.
What's the heat? That's a little bit of scotch bonnet pepper in there.
When you're standing in front of that grill, that's a very difficult thing to operate in Battersea.
How do you get the temperature of the steaks cooked perfectly? We need to move the grill in that way.
All the time? High, low, medium.
Depends how cooked the people want.
You're not touching the steaks.
It's all with this.
Yes.
It's the same when you touch your hands.
When you touch here, the steak's rare.
Rare, yeah.
Medium.
Medium.
This area, well done.
And well done there.
Here's what Santa Maria are cooking tonight.
At Santa Maria Del Sur in South London, they use only the finest Argentinean beef.
I think Argentinean beef is one of the best in the world because we have so much nice grass, nice weather.
The way the cows eat, the way they live, makes the beef that tasty and tender.
You can really taste the difference to any other beef that you can eat.
This is really excellent.
Table five! Santa Maria's signature dish is: For the chimichurri, Ernesto chops parsley and garlic and blends with olive oil.
Something really very nice.
He adds bay leaves, ground sweet red pepper, oregano, sea saltand mixes.
He stirs in warm water to infuse the flavours.
He finishes with white wine vinegar and chopped red onion.
Chimichurri is the real tasty sauce from Argentina.
Ernesto char grills an Argentinean rib-eye steak and seasons with olive oil and sea salt.
Not too much.
He serves with a rocket and sugar snap salad, dresses with toasted sesame and sunflower seeds, chimichurri sauce on the side, and garnishes the steak with a slice of roasted red pepper.
Now it's done.
Argentinean rib-eye steak with chimichurri sauce - served.
Health and safety have banned an open fire in my kitchen, so I've had a grill installed.
Why did you choose a rib eye over a fillet or a sirloin? Because it has a special flavour.
What makes Argentinean beef special? The weather conditions.
Is it one of the best in the world? I think it's the best.
You think it's the best? Better than Scottish? Yes.
Definitely.
Ernesto! You may be better at the football but I don't know about the steaks.
We'll find out later.
Yes, Chef.
Bloody smoky in here.
What have you done to my kitchen? Is it always like this? Yes, all the time, all the time.
It's like you're sending smoke signals.
Is that to put Barrington off? No, justto be friendly.
Ernesto, are you happy with them? Yes, chef.
They look fantastic.
Away, please.
Three minutes to the next table.
Right, now back to Canada.
I'm in Quebec in North America, on the hunt for one of the most delicious birds in the world the snow goose.
Almost a million descend on the St Lawrence River for a few weeks each year.
'So far, I'd had little luck shooting one.
' 'A new day and Daniel takes me to a new hutting spot, 'this time, thankfully, on dry land.
' Why didn't you bring me here yesterday, in a nice little bunker? Than being sat in the river? Sometimes it's better there, sometimes better here.
It feels right here.
Yeah.
We're well-placed.
Yeah, there are maybe 2,000 or 3,000 now.
I can shoot any one? If you want to eat it, the grey ones are much better because they're more tender.
Exactly.
We've made it even more difficult.
It's not just shooting a snow goose.
It's looking for the grey ones.
Exactly.
'Young grey geese have migrated fewer miles than older birds, 'so the meat is more tender.
' MIMICSGOOSE CALL 'It isn't long before we get our first chance.
' Wait, wait, wait.
Shoot! GUNFIRE Missed it! Shit! But not bad.
More will come.
Ready? Shoot! GUNFIRE 'Aiming for a stray goose on the move is the best way to ensure we hit just one with a clean shot.
' 'And, finally, one came our way.
' Shoot, Gordon.
GUNFIRE Yes! Yes! Shit! Woo! 'I'd got my goose.
But was it the right age and the best to eat?' Brilliant! Perfect.
Young one? Young one.
My God, look at that baby there.
Mwah! How young is that? Perfect age? It's a fresh new goose of the year.
I'm so pleased to get one.
That's brilliant.
Finally! We got it! Excellent.
Well done.
Beautiful woods.
'Before I can cook snow goose for the first time, 'Daniel shows how to debreast it.
' To get the breasts off? You have to pull like that.
And see? Everything is coming.
That's incredible.
Look how thin that fat is! Hardly any fat on there.
A lot darker than I expected.
Yeah, it's like a red-brown meat.
Like venison.
And the breasts are thick.
I thought they'd be thin.
Close to an inch.
Incredible.
'Christmas is approaching and goose is one of my favourites to cook.
' 'And I've got a recipe that'll bring out this wild meat's rich, gamey flavour perfectly.
' This is a first for me a delicious, lean, snow goose breast with a rich red wine tomato sauce, finished with sauteed potatoes, onions and garlic.
'First, slice the potatoes 'and parboil with olive oil and a bit of salt.
' Hat on for the goose.
'Season the snow goose and fry it with rosemary, garlic and butter.
' Once it's beautifully coloured, take it out of the pan.
Now, to go with the snow goose, I'll do a really nice red wine tomato sauce.
'Fry chopped onions and garlic.
' That's nice.
'Then add red wine to the pan.
' Really important to reduce the red wine down to a syrup.
Otherwise you've got that raw alcohol flavour in the sauce.
'Add chopped tomatoes and chicken stock.
'And then the snow goose goes back to finish cooking with some butter.
' The butter gives the sauce a nice glaze.
'The snow goose is rich, 'so the sauteed potatoes will be very simple.
' The secret is to get the skin nice and crispy.
'They're fried with some chopped onion, garlic, thyme and butter.
' Slice the snow goose nice and thinly.
Now for the sauce on top.
'This is one of the most exciting ingredients I've ever cooked.
'I can't wait to try it.
' That is so delicate.
Yes.
Incredibly tender.
It's really delicious.
It's really great.
That's given me a completely different taste and experience than I ever could have imagined.
It smells delicious, it tastes delicious and also, it's very healthy.
Yeah, because it's no fat.
No fat.
I'm really happy with that.
What an amazing discovery.
Thank you.
I just need one more favour.
I need you to redirect the snow goose via Scotland.
So I don't have to travel so far! That's really great.
Really good.
OK, good.
Ernesto, last table now.
Yes, chef.
Four and Sixteen.
They look great and smell delicious.
Your sauce is getting darker now.
Have you changed the recipe? No, it's reducing quite a bit.
Every plate has got to look the same.
Yeah.
Ernesto and Cynthia, well done.
Pretty good.
Right, well done.
Cleared out.
Drink some water.
Job well done.
I really enjoyed the pork.
Really nice, really well cooked.
The sauce was gorgeous.
Flavours are amazing.
Very moreish.
You want to lick your plate.
The sauce was incredible.
Steak was delicious, very tender.
I liked the sauce, the chimichurri.
It was nice to try that.
But it changed my views, probably.
Right.
Argentinean beef, Santa Maria.
Beautifully cooked, lovely colour.
Sauce, a little bit of grilled pepper on there.
Mmm.
That is cooked perfectly.
It's incredibly juicy.
Mmm.
And packed full of flavour.
Salad, a little bland, slightly boring.
It's not very nice eating raw onion with the most amazing steak.
However, Ernesto really knows his stuff.
That is perfection.
Discovery Bay.
Fillets of pork with a creamy rum sauce and vegetables, sat on a bed of sweet potato.
Mmm.
Sauce is delicious.
Pork is delicious as well.
I'm so glad he put rum in there.
That really wakes up that richness.
Tough choice, this one.
If I was the diner and I had to choose between them both, I have to say I'd go for the steak.
So the results are in.
Right, Barrington, out of 50, give us a number.
45.
45 out of 50? Yeah.
Ernesto? Yes, chef.
46.
46.
One more than Discovery Bay.
OK, Good.
.
.
JB, please, results.
Let's start off with Discovery Bay.
The number of customers happy to pay for your pork dish is Wow.
30 out of 50.
Very good score.
The 30 customers that loved it, what did they say? They loved the flavours and they think it was very well seasoned.
And the 20that didn't pay? Overcooked, slightly too dry.
I tasted the pork.
I thought it was delicious.
Yeah.
That's still a very respectable score.
OK.
Right.
Santa Maria.
The number of customers happy to pay for your steak, out of 50, is It's 38 out of 50.
Congratulations.
Well done.
Well done, well done, well done.
Congratulations.
So what do they like, first, about the steak? They found the steak very tender.
The 12 that aren't paying, what do they say? Some of them found it overcooked.
Overcooked? Yeah.
Well done.
38 out of 50.
Fantastic.
All are now cooking 25 desserts.
So it is still incredibly close.
You can bring this back.
Yeah? You can lose, if you're not careful.
Clear down and get ready for dessert.
Continuing tonight's Americas theme, Ian Wright is planning to score with Caribbean jerk chicken in the recipe challenge.
He was a hero on the pitch but is he a jerk in the kitchen? Are you ready? Are you ready? Yes, I'm ready.
Ian's doing a traditional jerk chicken and I'm doing my own version.
Is this mum's recipe? Yes.
It's what I grew up with.
What's the secret? Why do you love it so much? I like the spiciness.
We'll do it in the oven.
It's normally done in a drum, side of a road.
I'll score this.
I'm very nervous about this knife.
Is that how you score it? No, I'm just taking my bone off.
Well, I'm not going to bother.
What other dishes did Mum cook? Obviously, the main one was the rice and peas and chicken, dumplings, yams, green bananas.
And normally my mum would have this seasoned overnight.
I'll use cinnamon, chilli, allspice, nutmeg, cloves, salt and pepper, almost like a dry rub first.
You seem like you've got so much more stuff than me, man.
Jesus, I want more stuff on mine! Don't copy me.
I just don't like the way you're moving ahead and it looks like your season looks good.
It's not.
.
Ah! You cut yourself? Oh, Jesus! Come here.
Bloody hell! Ha, you thought I fainted! Ian, this is positive news.
It makes me feel I'll win the challenge.
What you've done is got me talking so much that I'm using a knife trying to copy you, all smooth and cool.
That's like me copying you taking penalties.
You're either cool or not.
Do you cook a lot for the family? Not really.
The most I do now is spaghetti Bolognese.
I never had a lot of pasta when I was a kid.
It was very much hard food, Jamaican food, most of the time.
BLENDER WHIRRS Keep your fingers away from that.
Right, what I'm doing is This is to go into my secret Ian Wright jerk chicken sauce.
I've got garlic, spring onions, scotch bonnet peppers, thyme, black pepper.
I've got everything in there.
This is what will give it the spices, the beautifulness.
You're presenting a new chat show on Channel 5.
Michael Parkinson said it was the worst ever on TV.
Who said that? Michael Parkinson.
He slaughters everyone.
What he's got to do is go gracefully.
He should be doing step-in baths now and them motorised wheelie things.
Stair lifts? Stair lifts.
That's what he should be doing.
I'm putting my sauce over the chicken so it can get in there.
I'm really liking it at the moment.
Hopefully the taster will like it.
Roasting off the chicken and finishing with two tablespoons of Lea and Perrins.
Now, that darkens the chicken.
Makes it a little bit more spicy.
And then into a tray.
Now, you speak your mind a lot, like I do, yes? Off the chest and deal with it.
Sometimes you say stuff and you just have to try and get the poo back in the horse.
That's what you do.
Come on, chicken.
Do it for me! The top or the bottom? Which gives most heat? Top.
I'll go top, then.
They're in the oven for 20 minutes.
I predict Scotland 1-0 England.
You're out of order! Next on the menu, will Santa Maria Del Sur hold their lead and become The F Word's best local Americas restaurant? If that caramel's too strong, Ernesto, no-one will eat it.
Yeah? And find out if Ian Wright scores an own goal in the recipe challenge.
So the winner for today is Come on! Welcome back to The F Word.
Time for the results of the recipe challenge.
Excited? I am.
It smells delicious.
Thank you.
I'm really pleased with it.
I'm ready to go.
Moment of truth.
Get your jerk chicken on there, my son.
Will it be allWrighton the night? Good luck.
Thanks, Gordon.
You'll need it.
Hi, everyone.
Mmm, yeah.
Let's dive in.
Nice blackened skin.
I do like the use of the, um bone in the leg coming out.
Nicely trimmed.
Shall we swap around? This one's very different.
It's not quite as crispy.
It's sweeter.
I'm quite nervous.
I'm very nervous.
Right? So the winner for today is Come on! England or Scotland? Scotland.
Scotland.
YES! So gutted! How can you not? That sauce is one of my best! They loved both but, um it was slightly too sweet.
What can you do? You're shit and you know you are! You love me.
1-0 to Ramsay.
I'll get you on something.
Out! Out! You're out of order.
Time for the final challenge - dessert.
Peaches, a very popular fruit in Argentina, and rum - the Caribbean's favourite drink.
Roasted peaches, flambeed in rum.
Sweet, fruity and totally indulgent.
Peaches, sliced.
Hot pan, caster sugar, caramelise.
Peaches in and then just gently toss them in the caramel.
Butter.
Now for the rum.
Flambe.
Whooph! Lime cream.
180ml of double cream.
Whisk.
Icing sugar.
Lime zest.
Shortbread on the plate and then start layering.
Icing sugar.
Roasted peaches with rum and lime cream.
Done.
Now, Barrington, yeah? Ernesto, this is unbelievably close.
OK? Yeah? It can be won or lost on dessert, yeah? Keep it going.
Every plate counts.
Nice, Barrington.
They look fantastic.
If that caramel's too strong, Ernesto, no-one will eat it.
Be very careful.
A nice light blonde caramel.
Yes, Chef! Good.
And remember it's a competition, yes.
May the best chef win.
If Discovery Bay win tonight, it'll be a proud achievement for Barrington and his team.
All this effort I've put in, it would be the icing on the cake.
We're doing something right.
We're definitely doing something right.
And for Santa Maria Del Sur, victory will transform it into a national success story.
Winning this award will mean that's it.
There's nothing higher.
Last two tables, Ernesto.
Watch that caramel, yes? It has to be absolutely delicious.
Yes, Chef! If you're not happy with it, don't send it.
If it's not cooked, it will all stick together.
Not too thick.
There you go, good man.
That's better, Ernesto.
Thank you, Chef.
Much better.
It's not a race, guys.
Ernesto, I want the last table as good as the first table.
Yes, Chef! The peaches were very sweet.
They complemented the biscuit base.
The cream was great and it counteracted the sweet toffee.
It was really nice.
Right, roasted peaches with lime cream.
A nice taste of rum on the peach.
The secret there was the really nice caramel.
They haven't over cooked the peaches but the rum flavour comes through with the lime cream.
Delicious.
Really good indeed.
Now, Discovery Bay.
Again, nice colour on the caramel.
Peaches cooked nicely.
Caramel just a little bit undercooked.
Needed 30 more seconds in the pan.
Mmm! Those peaches Barrington cooked are absolutely delicious.
'The results are in and it's time to find out who our winner is tonight.
' Right, Barrington? Yes? Very calm, composed doing those amazing peaches.
Yes.
Ernesto - no dancing, no smiling.
No.
JB, please.
Thank you.
OK.
Discovery Bay .
.
the number of customers that are happy to pay for their desert, out of 25, is Congratulations.
22 out of 25! That's amazing! APPLAUSE That is amazing.
Very good score indeed.
Happy? Yes.
Really good.
Yes, Chef.
OK.
Santa Maria, if you get 15 or more, you have won.
Let's see the number of customers that are happy to pay for dessert.
Out of 25 is (SIGHS) 25 out of 25!Well done.
APPLAUSE That is amazing.
Fantastic! That means 86 out of 100.
Right at the top of the leader board.
Congratulations.
Fantastic news.
Ernesto, well done, Cynthia, well done.
So Santa Maria Del Sur storms straight to the to of The F Word leader board, which means they are through to the semi-finals.
Next week, a Christmas special.
I go to Lapland and come face-to-facewith a realRudolph.
They are beautiful.
Joining me will be England cricket hero Freddie Flintoff, burlesque superstar Dita Von Teese and Peter Andre has a message for Katie.
Once you've had Greek, you've hit your peak.
And the search for the best local restaurant comes home for Christmas, as we track down the best of British.
It feels, looks and smells British.
Will your favourite be joining me in The F Word kitchen? That was an amazing night.
If you want an amazing local restaurant, check out the website.
Good night.
Independent restaurants serve fantastic food in our communities.
Each week I am choosing two unsung culinary heroes to compete in the kitchen.
Make this the best service of your entire life.
So far in my quest to find the best local restaurant, I found the best Italian, French and Indian restaurants I am just shaking.
.
.
The top local Thai and Chinese restaurants.
We will bring it to Manchester.
'And last week, El Gato Negro from Yorkshire took the Spanish title.
' 23 out of 25 CHEERING 'In this heat, we are celebrating food from all over the Americas, 'from ackee and saltfish to steak, from burgers to fajitas, 'you love the food of this huge meat-loving continent.
'Tonight, two of your favourite restaurants will be cooking in the F Word kitchen.
'It's Argentina v the Caribbean.
'Who will win the battle of the Americas and the chance to go through to the next round?' Remember.
It is a competition, yes? Yes, chef.
May the best chef win.
'Also, I am off to North America to track down a delicacy - snow goose.
' I have done crazy things for food in my life, but nothing quite to this extent.
'In the restaurant challenge, Ian Wright takes me on with his Caribbean jerk chicken.
'That's if he manages to keep all his fingers.
' Ow! Have you cut yourself? Oh, Jesus! APPLAUSE Excellent.
Good evening.
Welcome.
Good to see you guys.
Barrington, how are you, sir? I'm fine.
Welcome to the F Word.
What is the secret success behind Discovery Bay? Basically, the heart and passion and everybody loves working there.
Ernesto, the secret success behind Santa Maria? Argentina meat is something special.
I ripped the kitchen apart last night to put this grill for you.
Very good.
It better be good.
Yes.
Don't set the place on fire.
No.
Please.
All four of you, it is tonight - your chance to show everybody how good you are.
Let's get cooking.
'Tonight, Discovery Bay and Santa Maria del Sur will be competing in the F Word kitchen.
'This is how they got here.
'Earlier this year, I asked you to log on to the website and nominate your favourite local restaurants.
' The response has been absolutely phenomenal.
'You told us about nearly 5,000 different places you loved to eat.
'For tonight's Americas heat, you nominated your favourite restaurants 'serving food from North, Central and South America.
'With such a huge range of cuisines from across the Atlantic, my team and I had our work cut out.
' It's all freshly cooked and the meat is of very high quality.
'From Argentina to Mexico, from Caribbean to Cuban, 'we whittled down the nominations looking for the best.
' We're travelling across the country, really putting these nominated restaurants under severe scrutiny.
'After months of searching, it became obvious two nominations stood out.
'I couldn't wait to put them to the test.
'First up, Santa Maria del Sur in Battersea.
'This hugely popular Argentine steak house is run by Jose.
'And F Word viewers gave it rave reviews.
' Hello! How are you? Fine, and you? Good to see you.
First name is? Jose.
From Argentina.
The secret to your success is what? Simplicity.
Just proper cooked Argentine meat.
With some nice wine from Argentina.
Here the people come, they ask for the steak, they receive the steak, they enjoy it with wine.
That's it.
Steaks on the grill.
'That grill is manned by head chef, Ernesto La Brava.
' What do you prefer cooking? Fillet, rib eye? I prefer to cook fillet, rib eye 'Ernesto was studying to be a lawyer, but jacked it in to go to chef's school in Havana.
' It's quite different, my life, but yes, I am very happy to be cooking Argentinian food in London.
'Santa Maria del Sur is famous in the neighbourhood for its delicious steaks.
'They opened in 2006 and have been packing in customers ever since.
' I ordered a steak medium rare.
It came out beautifully cooked, nice and succulent in the middle.
Great flavours on the outside.
'Good quality meat is essential to the success to Santa Maria.
'So they insist on importing only the very best steaks.
' I think the quality of the meat in Argentina is very good because the grass is very good.
The weather conditions are fantastic.
The average time our steak is hanging is 20-28 days, so the taste of the meat is very nice.
'For my starter I try some traditional Argentine pasties - empanadas.
' Where are they made? Empanadas to start - one chicken, one beef.
Savoury.
Not too spicy.
Most of the customers are English, who come for a proper steak.
Yeah, a restaurant true to my heart - not a vegetarian in sight.
'So far, so delicious.
But next up is the real test.
My rib eye, straight from Ernesto's grill.
' Lovely.
Thank you.
The steak's nice and thick.
That charcoal flavour is extraordinary.
Really good.
And so nice to see it being done properly.
Ernesto! Two seconds.
Come on, guys.
Um.
.
so Thank you.
That was nice.
Very nice indeed.
My issue is that the American category is so diverse because there is such a huge variety of restaurants across the board.
My decision is congratulations, you are through to the F Word.
Congratulations.
That was delicious.
Really good and beautifully cooked.
Seasoned beautifully, cooked brilliantly.
More importantly, flavour was extraordinary.
Ernesto, good luck.
Argentine wine, Argentine beef.
And they are passionate about Argentina.
We are in the middle of Battersea.
Amazing.
Really good.
I need to try to cook the most perfect steaks for that moment.
I am very, very happy.
'So Santa Maria Del Sur are through.
But who will be joining them? 'The other winning nomination was an extraordinary Caribbean in Huddersfield.
'Discovery Bay is a tiny but intriguing restaurant 'serving Caribbean classics like ackee, saltfish and curried goat.
' 'It is owned by Barrington Douglas.
' What makes Discovery Bay successful is the relaxed warming atmosphere, the light reggae and soulful jibes.
You feel you're in the Caribbean.
When you stab your fork into your meat and taste it, you think, "You know what, these people have put heart, soul and passion into everything that we're doing.
" I have been here so many times, I practically worked through the menu.
The food is gorgeous.
'Barrington has dedicated his entire life to Discovery Bay.
'He decided as a teenager that he wanted to open a restaurant and saved up for over 20 years.
'He even remortgaged his house to make his dream come true.
' At the age of 19, I said, right, every 100 I earn, I'll put 20 away.
The dream was to open a restaurant, and after 21 years, I accumulated a sum of money, and now I am living my dream.
'Barrington is clearly a man with incredible commitment.
'But is his take on Caribbean classics good enough for the F Word? 'I sent F Word maitre d' JB along to try it out.
' Welcome to Discovery Bay.
Thank you.
Would you like to follow me to the back? 'The decor is 70s, and there's reggae on the stereo.
'Eating at Discovery Bay is a chilled affair.
' They're very laid back.
It's the first time that I have been escorted to a sofa to take my drink orders.
I find it unusual, but cool as well.
Hello, guys.
Is that Barrington? Yeah.
Hi, I'm Jean-Baptiste.
Your taste buds are going to go 'Barrington cooks classic Jamaican dishes inspired by his grandmother, but with an added British twist.
' We've got a vegetable called callaloo, like English spinach.
So I'll do Caribbean spices with English spinach.
'One of the bestsellers on the menu is rum pork.
'Barrington cooked one up for JB.
' What is so special about this dish is the sauce is made with rum.
The flavour is incredible.
Hi, Gordon? 'JB filled me in.
'This was a tough category, but Discovery Bay passed JB's taste test with flying colours.
' Hello, Discovery Bay.
Good evening.
ls that Barrington? Yes, speaking.
It's Gordon Ramsay.
How are you? Fine.
Very fine.
What does your restaurant, Discovery Bay, do that any other Caribbean restaurant doesn't do? What Discovery Bay does, we've got heart.
Everybody in here has got passion.
Your customers are certainly loyal.
The feedback has been extraordinary.
You only have 36 seats in your restaurant.
Yes.
You're going to have to focus on 50.
Congratulations.
You're through.
Excellent.
Thank you very much.
It means the world to us all.
Thank you very, very much.
One happy Barrington.
We're in! We are in.
We are in.
I'm very excited.
You can tell, my cheeks go right up.
'From your nominations, I've chosen two extraordinary restaurants.
'Will the F Word diners be charmed by Discovery Bay's Caribbean heart and soul? 'Or will they prefer the delicious simplicity of Santa Maria del Sur? 'Next on the menu, the two restaurants battle it out for the Americas' title.
'But is one team celebrating too early?' Cynthia, you can stop dancing now.
Maybe you can show me a few moves after the main course.
And I head to North America in search of a delicious Canadian delicacy, snow goose.
But first, I need to learn the language.
So it'sgoo! No.
We're back in London at the F Word restaurant.
And tonight, we're crossing the Atlantic and celebrating the amazing flavours of North, South and Central America.
After searching for months all over the country, we whittled down your nominations to two fantastic restaurants.
Argentine grill house Santa Maria Del Sur, in south London, and Caribbean restaurant Discovery Bay in Huddersfield.
25 portions of each.
It's not a race.
First table, Santa Maria.
Four, table one.
Four empanadas, four rib-eye, four peach.
Yes, Chef.
Thank you.
Barrington.
Four couples, table four.
Four chicken Caesar salad, four pork, four peaches.
Yes, Chef.
Tonight, I've challenged bothbrigades to cook their best chilli and chicken starter.
Nice.
I love that smile you've got when you're cooking.
Always happy in the kitchen.
Always happy in the kitchen.
All the time.
Outside you weren't happy.
In the kitchen, you light up.
At Santa Maria Del Sur in south London, every night is party night.
And their classic Argentine food is a huge hit with the locals.
You can hear it's a lively place.
Perfect place to come with just two of you or a big party, and have a great experience either way.
Santa Maria are cooking chicken and chilli empanadas, a classic Argentinean starter.
They fill the pastry cases with chicken mixed with peppers, onions, eggs, tomatoes, olives and mixed herbs.
They pinch the cases shut and deep fry until golden.
They serve with a watercress, fenneland chilli salad and garnish with lemon.
What's at the secret behind a really good empanada? I think pastry, good chicken, good flavour, easy to make, that's it.
Right, Barrington, talk to me.
Who taught you to cook first? My mum.
There was all boys and my mum must have thought I was a bird, so she pulled me to one side and showed me how to cook.
How can your mum think you're abird? And she had a special technique with the wooden spoon.
What was that? Well, at the beginning, my mum says, "What you need to do, you need to watch the pot.
" Every time I used to open my mouth and say something, she'd say, "I didn't ask you to talk.
I asked you to watch the pot.
" It worked.
I think it did.
Discipline.
Discovery Bay in Huddersfield isrun by Barrington Douglas, whose mum taught him everything there is to know about Caribbean cuisine.
My passion for cooking started off at home, with my mum cooking.
There was five boys, no girls.
There was one day, my mum says, "Right, I want somebody to learn how to cook.
" So she pulled me to one side.
That's where it started.
Gentle giant Barrington is keen to pass on his knowledge.
He mentors local young people, teaching them how to cook.
He treats me like one of his sons.
He's like a dad to me and I'd do anything for him, really.
Discovery Bay's starter is jerk chicken Caesar salad.
Barrington fries chicken marinated in jerk seasoning made with scotch bonnet peppers, garlic and black pepper, cinnamon, nutmeg, thyme and allspice.
He dresses mixed leaf salad in Caesar sauce.
What's so special about this recipe? Is it the seasoning on the jerkchicken? We do a lot of jerk chicken in the Caribbean.
This is where I'm trying to bringit to a little bit of a European taste, with the Caesar salad.
Would you say your interpretation is more modern? Would you say your interpretation is more modern? Definitely more modern.
So more dangerous? So more dangerous? More dangerous.
Excellent.
Cintia, in terms of being in the middle of Battersea, it's like a little communal pocket of Argentina.
Yeah.
We're really friendly.
We're like a small family.
We go to dance some salsa sometimes.
She dances amazing.
Are you teaching him or is he teaching you? Are you teaching him or is he teaching you? He's teaching me.
Ah, so you're the one.
Little hot shoes.
Look at you.
Ready, chef.
Four more.
Excellent.
How old were you when you first started cooking? My first time, seven years old.
What was the first thing you cooked? Roast beef.
In the garden.
Who taught you how to cook? My grandad.
Brilliant.
North and South America are stuffed with the most amazing ingredients.
Here's one of the most delicious.
Canada, in the northern tip of theAmerican continent, is home to some of the most deliciouswildfowl in the world.
With Christmas coming up and goose one of my favourite festive foods, I couldn't be in a better place.
Quebec, where almost a million wild snow geese stop off once a year as they migrate south.
Always been a big fan of British goose.
However, the snow goose is a Canadian ancestor.
They say, taste-wise, it's in a completely different league.
I can't wait to try it.
I'm in the town of Montmagny where snow goose is so famous, it's like the local mascot.
There are thousands here, so I'd like to think they only have the best wild snow goose on the local restaurant menus.
Very light in colour.
That, unfortunately, was a bit of a letdown.
I was expecting more of a richer, gamier, slightly livery flavour.
That's the goose you can get anywhere.
Certainly not worth coming all the way to Quebec for, that's for sure.
This goose has too much fat on it to be a wild delicacy.
So I want to grill the head chef, Frederic, to find out where it came from.
How are you? How are you? I'm all right.
Are you? Yeah, thank you.
Happy to be here Yeah? Yeah? But then my goose arrived.
So, that is snow geese? No.
That's farmed geese.
Why are you serving me farmed geesewhen you've got hundreds of thousands of them in your front garden? Because it's illegal.
Because it's illegal.
Illegal? It's not legal.
We eat at home, but we can't serve at the restaurant.
You can't serve at the restaurant? No.
But that's madness.
From a chef to chef, wild It's completely different.
It's not the same flavour.
Chalk and cheese.
Yeah.
Because the Canadian authorities can't monitor the health of wild snow geese, they don't allow restaurants likethis one to sell it.
So the only way I can actually goand eat a wild snow goose is if I go and shoot the bloody thing myself? Yeah.
To maximise my chances of finding a wild snow goose, I headed out of town and further up the St Lawrence River.
This vast waterway is 17km wide and prime feeding ground for migrating birds.
Daniel LaChance has been hunting here since he was a child.
Look at them all.
There's loads of geese.
Incredible.
In the area here, about 500,000 snow geese.
Half a million? Half a million, yeah.
My God.
All I want to taste is one.
That's all I want is one.
A remote island in the middle of the river is one of Daniel's best hunting spots.
We start at 5am the next morning, to get into position before the snow geese spot us, trudging across the river bed as soon as the tide goes out.
The tide has gone out.
This mud is bloody deep.
Really bloody.
Shit! My God.
A few hours ago, these hides below ground were buried deep under water.
I've done some pretty crazy things in my life in order to get food, but I've never done this, sat in the middle of a river in a box.
Holy crap.
We sit under cover of darkness, waiting for the snow geese to flyin.
So when we see them, do we dive down? Do we stay still? It's really important not to showour faces, because they're pretty smart.
Khoo! Daniel mimics the call of the geese to attract passing birds.
So it's Coo! No.
Goo! Jesus Christ.
Oh, my God.
It's really with the trill.
Khoo! Khoo! An hour later, as the sun begins to burst through the clouds, the snow geese start to fly in .
.
And arrive on the river bed in their thousands.
I just wish one or two of them would land near us.
THEY MIMIC THE BIRD CALL There must be, what, how many there? Probably between 10 and 15,000 snow geese there.
Oh, shit! Snow geese have incredibly sharp sight and a keen sense of danger, which was keeping them well away from us.
So we've got 15,000 geese sat there and 5,000 sat there.
And we're stuck here.
Yeah.
Yeah.
Who put the box here? Was it the French? Fuck! Caw! All I want is one.
One little goose.
Khoo! Cock! Khoo! It's the distances these wild birds fly that makes their meat lean and delicious to eat.
But as they move around the river they were proving too clever for us.
You'd think it'd be a lot easier to catch them.
They're not easy to catch.
They're very, very intelligent birds.
Plan B? If I wanted to taste this amazingdelicacy, I had no option but to find another hunting spot.
Guys, yes? All the food is looking fantastic.
You've got four more, please.
Tables of four, yes? Tables of four, yes? Yes, chef.
Barrington, make sure the last table is as good as the first table.
Barrington, they look fantastic.
Ernesto, Cintia, all the starters out.
Thank you, Chef.
Brilliant.
Are you always this quick? Yes, I like to.
Do you have rhythm? Yes.
What was the first move he taught you, Cintia? Show me.
Like this.
Jesus, no wonder you're Later.
Maybe you can show me a few moves after the main course.
Cintia, get ready - I've got size 15 feet.
Very light and not too filling.
So nice for a starter.
Really lovely.
The chilli wasn't too strong, just light and It was beautiful.
Jose, how are you, sir? Fine.
Nice to see you.
Good to see you, Alberto.
Welcome to the F Word.
Thank you very much for invite.
Not at all.
Congratulations.
Watching your team, yes.
It's great.
It's great.
They're smiling, enjoying the time.
A very passionate pair.
They work well together.
Yes, nice chemistry.
Real good chemistry.
Argentina is a very proud nation.
Very proud.
Whether they cook orthey play football.
How will you feel if you lose tonight? It's like no going to World Cup.
Right.
it'll be that bad? Yes.
I think this is the World Cup for us.
It's a pleasure having you here.
Thank you very much.
Really nicely presented.
And tastes fantastic.
Really pleased.
It was really nice.
It was well dressed, it was fresh salad, chicken was cooked really well.
Good evening.
Welcome.
Tanya, how are you? Lovely, thank you.
Boris.
Good to see you.
How are you? I'm very well, too.
How do you think Barrington and Le Shaun are doing? They're doing really well.
He's the kind of guy who can cope under pressure.
How long have you known each other? How long have you known each other? Over 15 years.
What's so special about Discovery Bay? It's the heart and the soul that's gone into the place.
How much does tonight mean to him and leaving here as a winner? That would mean a lot to Barrington.
He took a big risk in his life to put money into the business.
So to him, this would just put icing on the cake.
Enjoy your main courses.
I'll look forward to seeing you after.
Excellent.
Thank you.
Right, empanadas, Santa Maria.
Classic version of a Cornish pasty, really.
Chicken, chilli and olives, with a little chilli salad, bound with some eggs.
Mm.
That's delicious.
Really good.
Pastry's nice and crispy.
Filling is absolutely delicious.
Nice, beautifullyexecuted and stunning pastry.
Discovery Bay, jerk chicken Caesar salad.
Not what I expected to see from a Caribbean restaurant.
However, this guy is ambitious and incredibly confident.
Mm.
Chicken's really nice.
The more you eat the chicken, the more the intense flavour of the jerk seasoning.
Really good.
Two stunning dishes absolutely neck and neck.
Personally, if I had to choose one, I'd go for the empanada.
Absolutely delicious.
If the diners don't like their starters, they don't pay.
The results are in.
Right, Barrington, out of 25, how well do you think your Caribbean jerk chicken Caesar salad went down? 50-50.
Interesting.
Ernesto, the empanadas? OK, JB, please.
Let's start off with Santa Maria.
Yeah? The number of customers that are happy to pay for your starters out of 25 is .
.
23 out of 25! Well done.
That's amazing.
Well done.
That is a fantastic score for the starters.
What did they like about it the most, JB? They loved the combinations.
The filling was very good.
So they absolutely love it.
OK.
Barrington.
The number of customers that are happy to pay for your jerk Caesar salad out of 25 is .
.
It's 23 out of 25.
Well done.
Well done.
That is extraordinary.
Absolutely amazing.
Feedback from the Caesar salad is what? They loved the croutons, they think the chicken was very tender.
All of youhave done fantastically well.
23 out of 25.
Now is where it really goes up a different level.
Really push the boat out.
Yeah? Well done.
Great start.
Clear down.
Start up the main course.
Next on the menu, it's Caribbean rum pork versus Argentinean steaks.
But with the scores level, which of the brigades from the Americas will come out on top? Bloody smoke in here.
Honestly, it's like you're sending smoke signals.
In our Caribbean recipe challenge, Ian Wright has some career advice for Parky.
He should be doing step-in baths now.
Stannah lifts? Stannah lifts? Stairlifts.
And will I finally bag a delicious Canadian snow goose? Shoot, Gordon.
Both restaurants are going to cook their main courses.
First up, Discovery Bay.
At Discovery Bay in Huddersfield, Barrington's menu combines classic Caribbean recipes with European ingredients.
We've got the specials, where I try to fuse food together.
So we might use pastas, linguine, rocket leaves.
Barrington's ambitious approach to Caribbean dining has been a hit with the Yorkshire locals.
It's lovely.
Nice to come into a restaurant, rather than going to a Caribbean cafe.
The taste is just like my mother's cooking, if not better.
Sorry, Mum! Check on.
Thank you.
One rum pork? Yeah.
Barrington's main course is one of his most popular dishes rum pork with sweet potatoes.
Barrington starts by marinating pork medallions with fresh thyme, rosemary, black pepper, chopped garlic and dark rum.
For the rum gravy, he heats up beef stock and adds red, green and yellow peppers.
We have the red, yellow and green so we've got the Rasta man colours and the colours of the Caribbean islands running through there.
What we've got here is the old Jamaican rum.
That'll do.
Next, he griddles porkmedallions and sliced sweet potato.
He adds the pork medallions to the rum gravy and finishes it with cream.
He serves with steamed vegetables.
Smells absolutely beautiful.
Away, Keira, please.
Rum pork with sweet potatoes, served.
This main course is what? It's the stock.
Reduction of the stock.
Nice little kick in that.
What's the heat? That's a little bit of scotch bonnet pepper in there.
When you're standing in front of that grill, that's a very difficult thing to operate in Battersea.
How do you get the temperature of the steaks cooked perfectly? We need to move the grill in that way.
All the time? High, low, medium.
Depends how cooked the people want.
You're not touching the steaks.
It's all with this.
Yes.
It's the same when you touch your hands.
When you touch here, the steak's rare.
Rare, yeah.
Medium.
Medium.
This area, well done.
And well done there.
Here's what Santa Maria are cooking tonight.
At Santa Maria Del Sur in South London, they use only the finest Argentinean beef.
I think Argentinean beef is one of the best in the world because we have so much nice grass, nice weather.
The way the cows eat, the way they live, makes the beef that tasty and tender.
You can really taste the difference to any other beef that you can eat.
This is really excellent.
Table five! Santa Maria's signature dish is: For the chimichurri, Ernesto chops parsley and garlic and blends with olive oil.
Something really very nice.
He adds bay leaves, ground sweet red pepper, oregano, sea saltand mixes.
He stirs in warm water to infuse the flavours.
He finishes with white wine vinegar and chopped red onion.
Chimichurri is the real tasty sauce from Argentina.
Ernesto char grills an Argentinean rib-eye steak and seasons with olive oil and sea salt.
Not too much.
He serves with a rocket and sugar snap salad, dresses with toasted sesame and sunflower seeds, chimichurri sauce on the side, and garnishes the steak with a slice of roasted red pepper.
Now it's done.
Argentinean rib-eye steak with chimichurri sauce - served.
Health and safety have banned an open fire in my kitchen, so I've had a grill installed.
Why did you choose a rib eye over a fillet or a sirloin? Because it has a special flavour.
What makes Argentinean beef special? The weather conditions.
Is it one of the best in the world? I think it's the best.
You think it's the best? Better than Scottish? Yes.
Definitely.
Ernesto! You may be better at the football but I don't know about the steaks.
We'll find out later.
Yes, Chef.
Bloody smoky in here.
What have you done to my kitchen? Is it always like this? Yes, all the time, all the time.
It's like you're sending smoke signals.
Is that to put Barrington off? No, justto be friendly.
Ernesto, are you happy with them? Yes, chef.
They look fantastic.
Away, please.
Three minutes to the next table.
Right, now back to Canada.
I'm in Quebec in North America, on the hunt for one of the most delicious birds in the world the snow goose.
Almost a million descend on the St Lawrence River for a few weeks each year.
'So far, I'd had little luck shooting one.
' 'A new day and Daniel takes me to a new hutting spot, 'this time, thankfully, on dry land.
' Why didn't you bring me here yesterday, in a nice little bunker? Than being sat in the river? Sometimes it's better there, sometimes better here.
It feels right here.
Yeah.
We're well-placed.
Yeah, there are maybe 2,000 or 3,000 now.
I can shoot any one? If you want to eat it, the grey ones are much better because they're more tender.
Exactly.
We've made it even more difficult.
It's not just shooting a snow goose.
It's looking for the grey ones.
Exactly.
'Young grey geese have migrated fewer miles than older birds, 'so the meat is more tender.
' MIMICSGOOSE CALL 'It isn't long before we get our first chance.
' Wait, wait, wait.
Shoot! GUNFIRE Missed it! Shit! But not bad.
More will come.
Ready? Shoot! GUNFIRE 'Aiming for a stray goose on the move is the best way to ensure we hit just one with a clean shot.
' 'And, finally, one came our way.
' Shoot, Gordon.
GUNFIRE Yes! Yes! Shit! Woo! 'I'd got my goose.
But was it the right age and the best to eat?' Brilliant! Perfect.
Young one? Young one.
My God, look at that baby there.
Mwah! How young is that? Perfect age? It's a fresh new goose of the year.
I'm so pleased to get one.
That's brilliant.
Finally! We got it! Excellent.
Well done.
Beautiful woods.
'Before I can cook snow goose for the first time, 'Daniel shows how to debreast it.
' To get the breasts off? You have to pull like that.
And see? Everything is coming.
That's incredible.
Look how thin that fat is! Hardly any fat on there.
A lot darker than I expected.
Yeah, it's like a red-brown meat.
Like venison.
And the breasts are thick.
I thought they'd be thin.
Close to an inch.
Incredible.
'Christmas is approaching and goose is one of my favourites to cook.
' 'And I've got a recipe that'll bring out this wild meat's rich, gamey flavour perfectly.
' This is a first for me a delicious, lean, snow goose breast with a rich red wine tomato sauce, finished with sauteed potatoes, onions and garlic.
'First, slice the potatoes 'and parboil with olive oil and a bit of salt.
' Hat on for the goose.
'Season the snow goose and fry it with rosemary, garlic and butter.
' Once it's beautifully coloured, take it out of the pan.
Now, to go with the snow goose, I'll do a really nice red wine tomato sauce.
'Fry chopped onions and garlic.
' That's nice.
'Then add red wine to the pan.
' Really important to reduce the red wine down to a syrup.
Otherwise you've got that raw alcohol flavour in the sauce.
'Add chopped tomatoes and chicken stock.
'And then the snow goose goes back to finish cooking with some butter.
' The butter gives the sauce a nice glaze.
'The snow goose is rich, 'so the sauteed potatoes will be very simple.
' The secret is to get the skin nice and crispy.
'They're fried with some chopped onion, garlic, thyme and butter.
' Slice the snow goose nice and thinly.
Now for the sauce on top.
'This is one of the most exciting ingredients I've ever cooked.
'I can't wait to try it.
' That is so delicate.
Yes.
Incredibly tender.
It's really delicious.
It's really great.
That's given me a completely different taste and experience than I ever could have imagined.
It smells delicious, it tastes delicious and also, it's very healthy.
Yeah, because it's no fat.
No fat.
I'm really happy with that.
What an amazing discovery.
Thank you.
I just need one more favour.
I need you to redirect the snow goose via Scotland.
So I don't have to travel so far! That's really great.
Really good.
OK, good.
Ernesto, last table now.
Yes, chef.
Four and Sixteen.
They look great and smell delicious.
Your sauce is getting darker now.
Have you changed the recipe? No, it's reducing quite a bit.
Every plate has got to look the same.
Yeah.
Ernesto and Cynthia, well done.
Pretty good.
Right, well done.
Cleared out.
Drink some water.
Job well done.
I really enjoyed the pork.
Really nice, really well cooked.
The sauce was gorgeous.
Flavours are amazing.
Very moreish.
You want to lick your plate.
The sauce was incredible.
Steak was delicious, very tender.
I liked the sauce, the chimichurri.
It was nice to try that.
But it changed my views, probably.
Right.
Argentinean beef, Santa Maria.
Beautifully cooked, lovely colour.
Sauce, a little bit of grilled pepper on there.
Mmm.
That is cooked perfectly.
It's incredibly juicy.
Mmm.
And packed full of flavour.
Salad, a little bland, slightly boring.
It's not very nice eating raw onion with the most amazing steak.
However, Ernesto really knows his stuff.
That is perfection.
Discovery Bay.
Fillets of pork with a creamy rum sauce and vegetables, sat on a bed of sweet potato.
Mmm.
Sauce is delicious.
Pork is delicious as well.
I'm so glad he put rum in there.
That really wakes up that richness.
Tough choice, this one.
If I was the diner and I had to choose between them both, I have to say I'd go for the steak.
So the results are in.
Right, Barrington, out of 50, give us a number.
45.
45 out of 50? Yeah.
Ernesto? Yes, chef.
46.
46.
One more than Discovery Bay.
OK, Good.
.
.
JB, please, results.
Let's start off with Discovery Bay.
The number of customers happy to pay for your pork dish is Wow.
30 out of 50.
Very good score.
The 30 customers that loved it, what did they say? They loved the flavours and they think it was very well seasoned.
And the 20that didn't pay? Overcooked, slightly too dry.
I tasted the pork.
I thought it was delicious.
Yeah.
That's still a very respectable score.
OK.
Right.
Santa Maria.
The number of customers happy to pay for your steak, out of 50, is It's 38 out of 50.
Congratulations.
Well done.
Well done, well done, well done.
Congratulations.
So what do they like, first, about the steak? They found the steak very tender.
The 12 that aren't paying, what do they say? Some of them found it overcooked.
Overcooked? Yeah.
Well done.
38 out of 50.
Fantastic.
All are now cooking 25 desserts.
So it is still incredibly close.
You can bring this back.
Yeah? You can lose, if you're not careful.
Clear down and get ready for dessert.
Continuing tonight's Americas theme, Ian Wright is planning to score with Caribbean jerk chicken in the recipe challenge.
He was a hero on the pitch but is he a jerk in the kitchen? Are you ready? Are you ready? Yes, I'm ready.
Ian's doing a traditional jerk chicken and I'm doing my own version.
Is this mum's recipe? Yes.
It's what I grew up with.
What's the secret? Why do you love it so much? I like the spiciness.
We'll do it in the oven.
It's normally done in a drum, side of a road.
I'll score this.
I'm very nervous about this knife.
Is that how you score it? No, I'm just taking my bone off.
Well, I'm not going to bother.
What other dishes did Mum cook? Obviously, the main one was the rice and peas and chicken, dumplings, yams, green bananas.
And normally my mum would have this seasoned overnight.
I'll use cinnamon, chilli, allspice, nutmeg, cloves, salt and pepper, almost like a dry rub first.
You seem like you've got so much more stuff than me, man.
Jesus, I want more stuff on mine! Don't copy me.
I just don't like the way you're moving ahead and it looks like your season looks good.
It's not.
.
Ah! You cut yourself? Oh, Jesus! Come here.
Bloody hell! Ha, you thought I fainted! Ian, this is positive news.
It makes me feel I'll win the challenge.
What you've done is got me talking so much that I'm using a knife trying to copy you, all smooth and cool.
That's like me copying you taking penalties.
You're either cool or not.
Do you cook a lot for the family? Not really.
The most I do now is spaghetti Bolognese.
I never had a lot of pasta when I was a kid.
It was very much hard food, Jamaican food, most of the time.
BLENDER WHIRRS Keep your fingers away from that.
Right, what I'm doing is This is to go into my secret Ian Wright jerk chicken sauce.
I've got garlic, spring onions, scotch bonnet peppers, thyme, black pepper.
I've got everything in there.
This is what will give it the spices, the beautifulness.
You're presenting a new chat show on Channel 5.
Michael Parkinson said it was the worst ever on TV.
Who said that? Michael Parkinson.
He slaughters everyone.
What he's got to do is go gracefully.
He should be doing step-in baths now and them motorised wheelie things.
Stair lifts? Stair lifts.
That's what he should be doing.
I'm putting my sauce over the chicken so it can get in there.
I'm really liking it at the moment.
Hopefully the taster will like it.
Roasting off the chicken and finishing with two tablespoons of Lea and Perrins.
Now, that darkens the chicken.
Makes it a little bit more spicy.
And then into a tray.
Now, you speak your mind a lot, like I do, yes? Off the chest and deal with it.
Sometimes you say stuff and you just have to try and get the poo back in the horse.
That's what you do.
Come on, chicken.
Do it for me! The top or the bottom? Which gives most heat? Top.
I'll go top, then.
They're in the oven for 20 minutes.
I predict Scotland 1-0 England.
You're out of order! Next on the menu, will Santa Maria Del Sur hold their lead and become The F Word's best local Americas restaurant? If that caramel's too strong, Ernesto, no-one will eat it.
Yeah? And find out if Ian Wright scores an own goal in the recipe challenge.
So the winner for today is Come on! Welcome back to The F Word.
Time for the results of the recipe challenge.
Excited? I am.
It smells delicious.
Thank you.
I'm really pleased with it.
I'm ready to go.
Moment of truth.
Get your jerk chicken on there, my son.
Will it be allWrighton the night? Good luck.
Thanks, Gordon.
You'll need it.
Hi, everyone.
Mmm, yeah.
Let's dive in.
Nice blackened skin.
I do like the use of the, um bone in the leg coming out.
Nicely trimmed.
Shall we swap around? This one's very different.
It's not quite as crispy.
It's sweeter.
I'm quite nervous.
I'm very nervous.
Right? So the winner for today is Come on! England or Scotland? Scotland.
Scotland.
YES! So gutted! How can you not? That sauce is one of my best! They loved both but, um it was slightly too sweet.
What can you do? You're shit and you know you are! You love me.
1-0 to Ramsay.
I'll get you on something.
Out! Out! You're out of order.
Time for the final challenge - dessert.
Peaches, a very popular fruit in Argentina, and rum - the Caribbean's favourite drink.
Roasted peaches, flambeed in rum.
Sweet, fruity and totally indulgent.
Peaches, sliced.
Hot pan, caster sugar, caramelise.
Peaches in and then just gently toss them in the caramel.
Butter.
Now for the rum.
Flambe.
Whooph! Lime cream.
180ml of double cream.
Whisk.
Icing sugar.
Lime zest.
Shortbread on the plate and then start layering.
Icing sugar.
Roasted peaches with rum and lime cream.
Done.
Now, Barrington, yeah? Ernesto, this is unbelievably close.
OK? Yeah? It can be won or lost on dessert, yeah? Keep it going.
Every plate counts.
Nice, Barrington.
They look fantastic.
If that caramel's too strong, Ernesto, no-one will eat it.
Be very careful.
A nice light blonde caramel.
Yes, Chef! Good.
And remember it's a competition, yes.
May the best chef win.
If Discovery Bay win tonight, it'll be a proud achievement for Barrington and his team.
All this effort I've put in, it would be the icing on the cake.
We're doing something right.
We're definitely doing something right.
And for Santa Maria Del Sur, victory will transform it into a national success story.
Winning this award will mean that's it.
There's nothing higher.
Last two tables, Ernesto.
Watch that caramel, yes? It has to be absolutely delicious.
Yes, Chef! If you're not happy with it, don't send it.
If it's not cooked, it will all stick together.
Not too thick.
There you go, good man.
That's better, Ernesto.
Thank you, Chef.
Much better.
It's not a race, guys.
Ernesto, I want the last table as good as the first table.
Yes, Chef! The peaches were very sweet.
They complemented the biscuit base.
The cream was great and it counteracted the sweet toffee.
It was really nice.
Right, roasted peaches with lime cream.
A nice taste of rum on the peach.
The secret there was the really nice caramel.
They haven't over cooked the peaches but the rum flavour comes through with the lime cream.
Delicious.
Really good indeed.
Now, Discovery Bay.
Again, nice colour on the caramel.
Peaches cooked nicely.
Caramel just a little bit undercooked.
Needed 30 more seconds in the pan.
Mmm! Those peaches Barrington cooked are absolutely delicious.
'The results are in and it's time to find out who our winner is tonight.
' Right, Barrington? Yes? Very calm, composed doing those amazing peaches.
Yes.
Ernesto - no dancing, no smiling.
No.
JB, please.
Thank you.
OK.
Discovery Bay .
.
the number of customers that are happy to pay for their desert, out of 25, is Congratulations.
22 out of 25! That's amazing! APPLAUSE That is amazing.
Very good score indeed.
Happy? Yes.
Really good.
Yes, Chef.
OK.
Santa Maria, if you get 15 or more, you have won.
Let's see the number of customers that are happy to pay for dessert.
Out of 25 is (SIGHS) 25 out of 25!Well done.
APPLAUSE That is amazing.
Fantastic! That means 86 out of 100.
Right at the top of the leader board.
Congratulations.
Fantastic news.
Ernesto, well done, Cynthia, well done.
So Santa Maria Del Sur storms straight to the to of The F Word leader board, which means they are through to the semi-finals.
Next week, a Christmas special.
I go to Lapland and come face-to-facewith a realRudolph.
They are beautiful.
Joining me will be England cricket hero Freddie Flintoff, burlesque superstar Dita Von Teese and Peter Andre has a message for Katie.
Once you've had Greek, you've hit your peak.
And the search for the best local restaurant comes home for Christmas, as we track down the best of British.
It feels, looks and smells British.
Will your favourite be joining me in The F Word kitchen? That was an amazing night.
If you want an amazing local restaurant, check out the website.
Good night.