The F Word (2017) s05e10 Episode Script
Season 5, Episode 10
This programme contains strong language Welcome to the final week of my competition to find The F Word's best local restaurant.
We started with nearly 10,000 nominations and from these, 18 outstanding restaurants made it through to compete in The F Wordkitchen.
Now only six remain in the competition.
In tonight's semifinal, three great restaurants go head to head and I'll pick just one of them to go through to the grand final on Thursday.
Competing tonight in my first semifinal are my best local Indian restaurant, Lasan; Sweet Mandarin, who won the Chinese trophy; and my best local Argentine restaurant, Santa Maria DelSur.
Three restaurants and I've got three challenges to test them to the limit.
We haven't slept for the last few days.
Getting very, very, very nervous now.
How are you? Very nervous, very nervous.
Waiting for you for the answer.
All worthy opponents, but only one can stay in the competition.
To see who deserves to go through to the final, I've devised three daunting tests.
I've only got an hour.
Is that going to be OK? First up, my team of secret diners film undercover for me, after which I eliminate one of the restaurants.
The F Word secret diners were somewhat let down.
Then the competition heats up in the second test as I hit the restaurants with 30 demanding F Word diners.
Two-thirds of the dish hasn't been eaten.
Christ almighty.
Come on! And the third and final challenge to cook at my flagship three-star restaurant in London.
Who goes home? And who makes it through to the final? Tonight I decide.
They're cooking one dish - the most important dish of their entire lives.
Tonight I'm taking The F Word on the road because it's the last week of my competition to find The F Word's best local restaurant.
On tonight's first semifinal Santa Maria del Sur, Lasan, and Sweet Mandarin all extraordinarycontenders.
'At Lasan in Birmingham I sampled some of the most sublime curry 'I've had outside India.
' That's exquisitely presented.
Finesse.
But Aktar Islam was cocky and argumentative.
So it's got nothing to do with flavour? Ultimately it's edible and will add to it, but it's not the core of it.
If you move it, you won't lose anything.
The only thing to match his immense ego was his talent.
I look forward to lifting that trophy.
'In contrast, at Santa Maria del Sur I was bowled over by the warmth 'andcharm of the manager Jose' Jose, good to see you.
'and the passion of head chef Ernesto.
'And I tasted some of the best steak I've ever eaten.
' Amazing.
I mean, really good.
And Sweet Mandarin in Manchester served up some stunning authentic Chinese cuisine.
It's a fabulous family business run by twin sisters.
We can do it! We can do it! I've got to pick the very best restaurant.
How? By setting them all three very tough challenges.
For the first test I've hired a team of food experts to work undercover for me as secret diners.
Good evening.
I have a reservation under the name Duncan.
It's a trick of the trade I use all the time.
I spend a fortune on secret diners coming to all my restaurants.
It's a really good way to see how consistent a restaurant is on a daily basis.
Can I have the slow-cooked lamb, please? I'm sending my secret diners to all three restaurants, who have no idea they're being filmed.
I have to find out how the restaurants perform when they're not in the spotlight and their guard is down.
Whichever restaurant fails to impress me on this test will be eliminated.
First up, Lasan.
This stylish urban restaurant prides itself on cutting edge and contemporary cuisine.
For Birmingham, we were the first restaurant to break away from the mainstream.
When I visited Lasan I thought the food was fantastic, but the service was slow.
I hope my secret diner is taken care of today by the staff.
Oh, thank you.
I've asked Kate Blinman to go undercover today because she's an experienced food editor.
So he sits down the gentleman and lets the lady sit down on her own.
There's not many waiters around, so it's quite hard to grab somebody.
Or if they are, they're collecting plates.
I've told Kate to act like a very fussy diner with delicate taste buds.
Too much spice? Oh, is it possible to change it? Because it's a bit too hot for me.
Sorry.
Could do with a bit more of a smile on there and not look so miserable.
Oh, thank you.
We made it less spicy.
Try that.
Oh, thank you.
Finally.
The smile should be at the beginning, not at the end.
It was sweet of him.
He said if I don't like this one, he'll replace it again, so that's really good.
The thing I could be worried about with Lasan's service, it was attentive halfway through, not at the very beginning.
It's a little bit fragmented, and service needs to gel.
Next up, Sweet Mandarin in Manchester's Northern Quarter.
The express lunch looks like it's really good value.
It's run by twins who are the third generation of women in a Chinese cooking dynasty established by their grandmother.
The sisters don't have a clue they're going to be assessed by my undercover observer.
I've hired Sheryl Farmer because she's got nearly 20 years' experience in the food industry.
And I've instructed her to order off menu to see if the chef is willing to be flexible.
Do you do squid that hasn't got batter? Yeah, we can do it without batter.
Without the batter.
Squid with no batter? Is that possible? Is that possible? That's fine, yeah.
Is that possible? That's fine, yeah.
OK, lovely.
Thank you.
I think that was definitely one of the owners because she was eager to please and anything's possible.
Satay king prawns.
Yes, please, thank you.
Yeah, food sort of heaped and dumped on a plate.
No finesse.
It's nice, but it's just not hot enough.
I like my food really piping hot.
I'm trying to get her attention, but the waitress has wandered off to her out of eyeshot.
In fact, the restaurant's been abandoned by all staff, I think.
The one positive part is that it's run by two sisters and they're great girls.
They're warm, funny and charismatic, but it must have been an off day.
When a restaurant's family run, then it needs to feel family fun.
They need to be a lot more friendlier.
So will Santa Maria del Sur do any better? Opened five years ago, Santa Maria is vibrant and lively.
The restaurant radiates warmth and friendliness.
My secret diner is on the way and the fun-loving brigade from Battersea Buenas noches.
.
.
have no idea.
I've only got an hour to eat.
Is that OK? Is that going to be OK? Rob Allinson regularly works on best-selling recipe books.
It's a bit light in here, really.
Lighter than I actually prefer.
Hm.
I'd say that the filling could do with a bit of seasoning.
But, erm, the pastry is spot on.
Absolutely spot on.
Literally, we're just halfway through our starters and they've just started lighting the candles and I think Yeah, is that the lights going down? Yeah, the lights are going down.
If you're open at 6:30, then you have to be ready at 6:15.
The minute the first customer walks in, everything's there candles, music, atmosphere, smell of the grill.
For my main course, I'm going to go vegetarian, I'm afraid.
I'm going to go with the mushrooms.
I've asked Rob to be deliberately indecisive to see how the team cope.
You know what Yes? I'm going to be really annoying.
I've just seen my friend's steak.
I really want the steak.
OK, you can have fillet, then.
Is that OK? Yes.
You are an absolute darling.
Thank you so much.
No problem.
Thank you very much.
They have dealt with that impeccably.
I would have actually probably kicked my own head in had I done that.
Slightly slow start, picked up in the middle, and then when he changed his mind about the dish, they really warmed to him a big way, so yeah.
Great comeback.
So it's time to eliminate one of the restaurants.
My decision is based on everything I've seen and learnt so far, including hours of invaluable undercover evidence.
No-one has any idea I've been spying on them, but I have told them that one restaurant is about to be knocked out of the competition.
You know when you're on a roller coaster, it's just reached the top and it's just stopped for a second? And it's that feeling and it's been going on for about a week now, so I do want the ride to carry on.
We haven't slept for the last few days, just been very nervous waiting for today.
It's an important result for my life, for my restaurant, for Cynthia as well.
For everyone.
PHONE RINGS Santa Maria del Sur.
Hi, Jose, it's Gordon.
How are you? Oh, very nervous, very nervous.
Waiting for you for the answer.
The secret of any good local restaurant is attentive service, good food.
Recently, OK, we've had The F Word secret diners in Santa Maria restaurant.
On the feedback and the insight to what The F Word secret diners gave me in terms of their experience Yes? Santa Maria Oh, my God.
Congratulations.
Really well done.
Well done! We won.
We won! It's great, something amazing for me, my boss, Cynthia, my little one.
Everyone is happy today.
I think it's one of the most important moments of my life.
Santa Maria have done amazingly well and now they have a chance to win a place in the final.
'Who will join Santa Maria in the final stage of the competition? Lasan from Birmingham?' Good afternoon, Lasan.
Jabbar speaking, how may I help you? Hello, Sweet Mandarin.
'Or Sweet Mandarin from Manchester?' Congratulations.
Well done.
Welcome back.
It's the semi-final of my best local restaurant competition and three teams are fighting for a place in the final.
Only one will go through.
So far in tonight's first semi-final.
My best local Indian, Chinese and Argentinean restaurants have been put to the test.
Good evening.
Have a reservation? I sent in a team of secret diners to investigate the contenders.
There's not many waiters around, so it's quite hard to grab somebody.
And Santa Maria passed with flying colours.
They're still in the running.
Congratulations.
Really well done.
CHEERING AND LAUGHING Now we'll have to eliminate one of the remaining two restaurants.
Who will be going out of the competition? Lasan? Or Sweet Mandarin? Every call, everyone's gonna be looking at the phone.
Today is very important for us, it really is the make or break.
PHONE DIALS PHONE RINGS Good afternoon, Lasan.
Jabbar speaking, how may I help you? Hello, Sweet Mandarin.
We've had secret diners in the dining room at Lasan.
I've had the F Word secret diners eating at Sweet Mandarin recently.
I've learned a hell of a lot and I've seen some fascinating things.
The feedback has been extraordinary.
The value of the set lunch menu is amazing.
Whilst I like your confidence, there's a cockiness, that has to be contained.
So The name of the game is consistency, and that has to be so apparent across the board.
Sweet Mandarin .
.
I'm really sorry.
The F Word secret diners were somewhat let down.
The food wasn't up to scratch, there was also complaints in terms of servers being uninterested.
So, I'm really sorry.
Thank you, ladies.
Of course we're disappointed because we've gone so far into the competition.
You win or lose in life, don't you? We are a winner, because we have won the best Chinese restaurant, do you know what I mean? Lasan, really good, fantastic work, great feedback from the secret diners.
Incredibly happy, very consistent.
Congratulations.
Well done.
CHEERING AND APPLAUSE Thank you, Chef! Well done.
Absolutely lost for words, never experienced anything like this, it's amazing.
I mean the feeling is definitely there.
Obviously, with reference to my cocky nature, it's, you know, it's just the way it is! So I've chosen Santa Maria from South London to fight it out with Lasan from Birmingham.
To be worthy of a place in the final, they have to survive two more challenges.
First, I've asked 30 F Word diners to test Lasan and Santa Maria to breaking point.
And I'm going to judge both restaurant's performance more critically than ever before.
We're going to have lunch at Lasan, and then dinner at Santa Maria.
Ladies and gentlemen, good morning.
You're going to be my eyes and ears across the whole dining room.
Your experience will help me judge which restaurants go to the final of the F Word's best local restaurant.
With Lasan under intense pressure, I'm gonna watch like a hawk.
Front of house and behind the scenes in the kitchen.
I'm expecting to "wow" everyone, you know, dazzle and delight.
I'm confident we'll do well, because it's our own kitchen and it's something that we work in every day and food that we do all the time, so, you know, nothing is alien to us.
I think it'll be good.
Hi, guys.
Ladies.
How are you? I'm very well, Chef, how are you? I'm very well, Chef, how are you? Very well indeed, thank you.
Right.
This is it.
Real pressure.
You were brilliant in the F Word restaurant.
I want to see what you're like in your own restaurant, under pressure.
Two hours, two courses, 30 diners.
Yes? It's not just the food.
The service.
Have you got what it takes to get into the final? This, today, will help me judge you guys under pressure.
I'll be upstairs, downstairs, in and out, in and out.
Good luck.
Two hours, starting from now.
Of you go, guys.
Yes? CHEERING I know this is every restaurant's worst nightmare - 30 diners arriving all at once.
But I need to test the team to the limit.
If Aktar and his staff support each other, it should run like clockwork.
But I can tell straight away that the ordering system is far too complicated.
So each waiter takes an order and puts it in the computer? He just forwards it back to Taj who will enter the order.
That's very difficult, that.
Because if he's entering the computer, and they're taking the order, if he makes a mistake, it's already going to two different people before it gets to the kitchen.
The orders taken by the waiters are given to the maitre'd, who puts them into the computer in the dining room upstairs.
Then they're printed out in the kitchen, which is downstairs.
OK, gentlemen, here it goes.
We've got one Lemon Sole, one Afghani lamb, get the lamb in.
Lemon sole, hold that back for a second.
We've got two courses missing on table 11's order.
Complicated order system.
They take the order, then it goes into another waiter's hand, then it goes in the computer.
You just said there's two courses missing.
Why doesn't one waiter take an order, come to the computer complete it, without passing it to someone else? The reason why, with the ordering system, we've got quite an old system From a chef's point of view, if I don't feel comfortable, I come down and ask you, I want to know your reason, that's all.
With 30 customers to look after at the same time, Aktar's ordering system can't cope, and my diners are now eating different courses.
It looks bad for customers eating their main course when others haven't had their starter.
It is a regular a la carte operation.
It is not all a la carte, so don't bullshit me.
What I'm trying to say is that if I'm sat here, and I'm waiting for my starter, and I'm still waiting for my starter, and the next table's main course has come, I'm gonna feel a little bit pissed off, that's all I'm saying.
Don't waffle me.
Thank you.
And the waiting times are just far too long.
You only shared a starter, how long have you been waiting for the main courses? 20 minutes or so? Yeah? Yeah, I've got it down as 35 minutes.
Well spotted.
35 minutes is far too long.
OK, thank you.
How long for their main course, please? I think the customer needs to know.
Aktar.
Yeah? 60, how much longer? Can you give me a time? 60? That's towards the end, you want that first? Give me a time first.
Give me a time first.
Eight to ten minutes, at least.
At least.
At least.
Aktar, he's got to get a grip, get hold of the reins and really push this food out.
Kitchens just don't run normally, they need generating, you've got to push them all the time.
There's a customer upstairs minus a main course, which is not good enough.
When Aktar's food does make it to my diners, they think it's absolutely delicious.
Sea Bass is really, really good.
No complaints, fantastic.
Very good.
A lot of really powerful flavours going on, so it's good.
But the curry isn't to everyone's taste.
Did the customer say anything when we cleared this away? Customers are finding the sauce a bit too much sometimes.
Is anyone telling the chef? The chef sees that as a signature dish, so he feels he needs to have quite a lot of sauce on it.
I know it's a signature dish, it doesn't stop him from making it less spicy, does it? Everyone's scared to tell the chef what's happening.
Does anyone give constructive feedback to the chef downstairs or not? No? If this was my restaurant, OK, I'd be deeply concerned, that food like that is coming back.
Why is that not eaten? Why is all the sauce still there? Is there an issue, customers not happy? Surely you'd want to know? Yes.
And this is a signature dish.
Sure.
Sure.
This is something that means a lot to the restaurant, yet no-one's saying anything.
'If the waiters can't give Aktar honest feedback on his dishes, ' 'that's a serious problem.
' Aktar, it's Gordon.
Sorry, Chef? Have a quick taste of the makhani sauce, they're saying it's a little too spicy.
OK, Chef, we've got to find our balance, uh cos if you leave it too It's a nightmare, this.
VOICE IS DISTORTED THROUGH INTERCOM I mean, we serve it a lot milder I appreciate Fucking hell.
I appreciate that.
It's just two tables - just a touch of yoghurt.
But there's another table that's been cleared and two-thirds hasn't been eaten, so, two plus two is four, there's only 30 of my diners here.
It's not as if it's 120 people sat up here.
The food in the restaurant was excellent, so on that basis I think I'd definitely come back and give it another try.
So, my 30 diners definitely enjoyed their lunch, but there is room for improvement.
Right.
Well done.
I tasted every dish, I thought the food was outstanding.
How'd you find the makhani, Chef? How'd you find the makhani, Chef? I thought the food was outstanding.
Absolutely delicious.
You gonna forget about the masala? You gonna forget about the masala? Can I finish? Sorry.
Sorry.
However, when customers don't finish two-thirds of their plate, I think you should see what's going on.
I don't think food should be washed down the bin and plates stuck in the dishwasher, I think that should come back down to the kitchen, cos that gives you feedback.
Westarted off good in the kitchen but upstairs was somewhat at many stages embarrassing.
The service was erratic - orders being taken, main courses missed off.
I'm looking for a restaurant to win the F Word's Best Local Restaurant on overall experience.
I thought the food was delicious.
I thought the service was mediocre.
I'm Right now, you know, um Bit disappointed that we didn't, uh delight Chef Ramsay on all points of the dining experience.
Could've been better, but we've made it so far and he did say he's got something up his sleeve for the next challenge, so I'm looking forward to that.
Next stop, dinner at the Argentine grill house in South London.
When I first visited Santa Maria, they served me some of the best steak I've ever had.
So I hope, even under pressure from my 30 F Word diners, they're going to maintain their excellent standards.
I'm, yes, rather nervous tonight.
The diners are coming really soon.
I'm always trying to relax him cos he's nervous.
Hola! How are you? You all right? This is gonna be a big test for them tonight 30 diners arriving all at the same time.
Will they manage on the grill, will they manage on the service? I wanna see what they're like with me watching them in their own environment.
Good to see you guys.
First of all, congratulations.
Really well done.
Now is where it is gonna be immense pressure.
Now, real diners, in your restaurant, yeah? That really know their food.
So I wanna see it running under immense pressure like a normal, fully-booked restaurant.
Yeah? Make sure that everything you send out the kitchen, you're 100% happy with.
Because they are critical.
OK? Two hours, start from now.
Good luck, off you go.
Thank you, Chef.
Remember, it's not a race.
Not a race.
Quality is best.
Who's cooking? Just two of you? Yes.
Wow.
My God.
OK, we have the first table, table number three, one fillet medium rare, one rib-eye medium rare and two tuna steaks.
Santa Maria are quick off the mark, but their starters are all going out at once.
They need to stagger the orders and pace themselves.
You always send the starters that quickly? You don't wait till your steaks are on? You send the starters straightaway? Straight out.
Straight out.
OK.
Cos they're quite thick, those fillet.
Quite thick.
They've only been here 15 minutes, first order taken within five minutes, already the food's coming out.
Very good start.
My big worry - if Ernesto gets 30 different steaks on that grill, going away at the same time, different temperatures, rare, medium, medium-well, That's gonna be a big test for him in about 45 minutes.
I hope he doesn't crack.
So far my diners are having a lovely time.
Just from the first moment we've walked in really, really friendly staff, the waiters came over and introduced themselves, chatted to us, they've had a bit of a laugh with us.
But having served the starters simultaneously, Ernesto's now under pressure to have 30 main courses ready at exactly the same time as well.
Table number 1.
Table number 1 after table number 5, please.
Tuna's ready on that table there.
Surely main course, you'd serve at the same time? They're not eating - they're leaving it to go cold.
Sorry for the slight delay, guys.
It's coming, the steak, right now.
No problem.
Hopefully we will make it up with the steak.
Hopefully we will make it up with the steak.
OK, no problem.
So Oh, here they come now.
It's coming, there.
The thing is, when you have all the people asking at the same time The thing is, when you have all the people asking at the same time I know.
You must know.
Don't send the starters so quickly so that there's not such a long gap between the main course and starter.
Thank you, that's a good point to speak afterwards.
Let me speak with the guys.
There's an atmosphere that's electric, which is great.
It sounds brilliant.
But they just shouldn't rush food out there.
Pace yourself a bit more.
The starter came very quickly, within a few moments, after five, ten minutes, the main course.
It's all very, very fast, as if they want to turn the tables for another lot of people.
That's really good.
It melts, doesn't it? That is awesome.
We've all been here just over an hour and already the last orders have been cooked.
It's the last one.
Yes, it's the last one.
Medium rare, medium rare.
HUMS THE SUPERMAN THEME Super.
Bueno.
The team have worked so well together, but they've finished with 40 minutes left on the clock.
It was really, really good.
Very enjoyable.
Good taste.
It was perfect, and, uh absolutely melted in your mouth.
It was probably the best steak I've ever tasted.
I had fillet steak for my main course, which was absolutely superb, I can't fault it at all.
OK.
Right.
First of all, well done.
I thought you handled it very well.
I thought the food looked and tasted immaculate, I thought the service was very friendly and very charming.
If there's one criticism tonight it's not a race.
You finished with just over 40 minutes left.
There's only 30 customers in there, not 130 customers, and every table is a valued table.
They're here for an experience.
The overall package.
Don't rush.
Well done.
Job well done.
Goodnight.
Job well done.
Goodnight.
Gracias.
Thank you.
We tried to make a great job tonight, with love, with passion.
Tried to make wonderful food tonight.
Santa Maria is gonna be a tough one to beat because that's a whole package there.
And it's done to perfection.
Watching Ernesto work on that grill, it's amazing.
Talk about multi-tasking he's like an octopus with ten arms.
And more importantly, everything they touch is about passion.
We've had a day of extraordinary dining at two incredible restaurants but one of them will be eliminated.
The biggest test is still in front of them.
Who's going through to the final right now? I haven't got a clue.
Welcome back to The F Word.
Lasan and Santa Maria are fighting it out for a place in the final.
Tonight's two semi-finalists have already faced two daunting tests.
Under pressure in their own restaurants, I'm seeing their true colours.
No fuck-ups today.
Cool.
'At Lasan, 29-year-old Aktar has proved fearless in the kitchen.
' One lemon sole, one Afghani lamb.
Get the lamb in straightaway.
Hold the lemon sole back.
'He pushes culinary boundaries and Lasan's original and distinctive menu 'reflects his passion for innovation.
I thought the food was outstanding.
'But he risks over-complicating the food.
' You're trying too hard.
'He has extraordinary potential, but he won't listen to advice 'even from me' If I don't feel comfortable, I ask you and I want to know your reason.
'so misses out on vital feedback.
' 'At Santa Maria, Ernesto Le Brava is a master of his charcoal grill.
' OK we have first order for table number 3.
'He times each steak to perfection and that takes talent.
Above everything Everything they they touch is about passion.
'But I'm worried that the menu and Ernesto's repertoire 'is a bit limited.
'He cooks sublimely within his comfort zone 'and I'm already impressed, but to earn a place in the final, he has to dazzle me.
' 'Now both restaurants face the ultimate challenge, 'here at my ownflagship restaurant, Royal Hospital Road in London.
'Aktar and Ernesto must create and serve exquisite cuisine 'worthy of a place on the menu at my three-Michelin star restaurant.
' They're cooking one dish - the most important of their lives! 'And with that one dish, 'they've got one final chance to prove themselves.
' I am very, very nervous to cook in this restaurant because it's the restaurant of one of the best chefs in the world.
Cooking at Chef Ramsay's three-Michelin star restaurant is something I've always aspired to.
Never mind three, one would do for me.
And I'm cooking at a three-Michelin star kitchen today! I've worked for over ten years to build Royal Hospital Road's reputation and tonight I'm putting it on the line.
'I've invited some highly distinguished guests including, 'Angela Hartnett, one of only female chefs in Britain ever to have been awarded a Michelin star.
' It's a huge challenge for these guys to be cooking in a a three-star restaurant.
And then they've got Gordon bearing down on them, so they're probably having a nervous breakdown as we speak.
But hey-ho! We're looking forward to some food, hopefully.
Let's see if we get some! I wouldn't wish it on anyone.
Welcome to Royal Hospital Road.
Good to see you.
This is it.
On the back of today's performance, one of you will be going through to the final.
First time in ten years I've ever handedmyrestaurant over to any chef.
This is my baby Three Michelin stars - everything I've worked for in 25 years is inside this restaurant.
It's got to be absolutely perfect.
This is the climax.
One of you is going through to the final.
Good luck.
Off you go.
'The teams are working in one of the most well equipped kitchens in Britain 'with the finest ingredients money can buy.
'I've challenged both chefs to create one dish using best quality English lamb which I've provided.
'It's incredibly flavoursome, but a challenging meat to cook perfectly.
' Two covers, table six.
Ernesto? Yes, Chef! Two lamb kebabs.
Yes, Chef! Thank you.
Cynthia you can respond as well, please.
Yes, Chef.
Four covers away, table one.
Four loin of lamb.
Hello? Yes, Chef! Yes, Chef! Thank you.
Come on, guys! 'For his dish tonight, Aktar has raised the bar yet again.
'He's serving a roast smoked loin of lamb on cauliflower and potato 'with a caramelised onion and saffron gravy.
'It's incredibly ambitious with 44 ingredients.
'The most complicated dish currently on my menu here has only 19.
'Aktar has marinated the loin of lamb overnight 'in traditional Indian spices.
'He smokes the meat with charcoal before searing it, 'then bakes it for six to eight minutes.
'Aktar blanches the cauliflower and potato base and fries it with herbs and spices.
'And then serves his dish with an onion and saffron gravy.
'If Aktar doesn't blend the spices with perfect precision 'he'll ruin the entire dish.
'To pull this off requires a level of skill near genius.
' Ultimately, every competition has winners and losers.
It's just that I've never tasted what it's like to be the loser.
Done Come on.
We've always said there's only one place for us and that's winning it.
We didn't say we're happy Hold this for me, please.
Be careful.
Use the ladle cos you'll burn my hands.
The idea behind the dish was what? We've got Rajasthani-style marinade which is smoked with cloves.
Then we've got a Moghul-style gravy.
They introduced the use of cashew and caramelised onion.
That's served with potatoes and cauliflower cooked in a North India Punjabi style with fresh fenugreek.
Fenugreek and saffron for the potatoes? The saffron is in the gravy.
In the gravy? In the gravy? Yeah, that's right.
The dish is a little too complicated.
It's adventurous I just hope, this time, it doesn't come back to bite them on the arse.
Very nice.
That looks lovely.
Go, please.
Let's go.
(MAN) Regardez! It's very spicy.
It's spicy.
Whoo This is nice.
It's tasty.
Aktar's cooking is three-Michelin style standard, so it's only fitting that they're here to cook this wonderful meal.
In stark contrast to Aktar's dish, Ernesto has chosen to work with just a handful of flavours.
I am living the dream.
I'm so, so happy today.
If we win that should be something incredible for my life.
'It's a simple dish - lamb kebab with a potato salad and mint chutney.
'Ernesto marinades his cubed loin of lamb in smoked paprika, 'cumin, coriander and garlic.
' 'And then he threads it onto fresh sticks of rosemary with red pepper 'and onion.
'He mixes purple and baby new potatoes with a dressing of 'olive oil, lemon juice and creme fraiche 'and adds sliced radishes and herbs.
'The chutney is a simple mix of ginger, chilli and mint.
'Ernesto griddles his kebab until it's charred on the outside.
'This is definitely the first time a kebab has been served at Royal Hospital Road.
'It's something I'd expect to see on the menu at Santa Maria, 'but today, I'm looking for a dish worthy of a three-Michelin star restaurant.
' Talk me through the dish.
It sounds a bit plain Jane, in terms of boring kebab.
But it's not just an average kebab, it's a special kebab.
With rosemary sticks, something natural.
What does the rosemary do? It's amazing, rosemary and lamb, is the best combination of flavours.
Mint in the marinade, rosemary through the lamb.
You think the simplicity That's the best point.
The grill will beat the over-complicated We need to fire things instantly.
Boom, plate, ready.
Out, next table.
I think Dancing, you know.
Today's about raising the bar and taking a dish to a different level, to make it absolutely exceptional.
Has he got the aspirations to go higher or is he going to stay in that mainstream grill? That looks very simple but incredibly delicious.
Simple.
Go, please, table five.
Thank you.
Well done.
Now four more away.
Gracias, thank you.
Quite strong on the garlic.
That's lovely.
The sauce is delicious.
You ask a football player where he would like to play, he say Wembley, a chef where he like to cook, Gordon Ramsay kitchen.
This the cathedral of cooking so I think they are very nervous but I think they will do it OK.
What you get from Santa Maria's passion, through and through, there's no egos.
It's about them as a team.
Not about one individual.
I think more than anything, this guy cooks from the heart.
It's connected, bonded, and it shows.
And these two here, there's no teamwork, no support there.
You donkey.
I told you to put a fresh two on, it was overcooked.
Are you two OK? We're fine, Chef It's not looking the most dynamic team together.
We're singing off the same hymn sheet.
They couldn't be any further apart.
That's how mistakes come in.
Is that a bit hot for you? What do you mean? I just tasted it, I thought it was delicious.
But you've got this fucking thing I think you're a talented guy.
Unfortunately, your cockiness rides over your talent.
You just turned round and said, "Is that too hot for you?" Not in that way What way am I supposed to take it? You're not here to blow smoke up my arse, and more importantly, I thought the dish was delicious.
Butbeforeyou ram it down my throat, it's just nice to back off a little bit and show a little bit of humility.
I just thought, I'm allowed to have I'm not stopping you from thinking but there's a difference.
I just thought you found it uncomfortable, I was trying to say, was it too hot? Once the cream goes into it That I get.
I've tasted the base before you finished it.
I can see it through different stages.
I've seen how clever it is to get from that to the final dish.
Yes, Chef.
That's all.
Let the food do the talking.
Pipe down a little bit.
Put that big mouth, big boy attitude into your food.
Thatwill get you through to the final.
How long for the last two? We're plating up now, Chef.
OK, great, well done.
Service is over, and it's time to discover the truth from my guests.
In terms of the curry dish today, cooked by Lasan, how was that? I found it extraordinary.
The taste, texture, saffron sauce, beautifully blend, superb dish, well presented, well garnished and I loved it.
With this dish, I think Aktar's done it.
He's in the final, definitely, in my view.
Talk to me about the lamb kebab, how was that? It was perfect.
Particularly, the sauce.
In terms of the lamb kebab and the lamb curry, which did you prefer? The kebab.
The kebab.
Fascinating.
Sir? Lamb kebab.
Excellent.
I think they've done it.
I think this plate is the winning plate.
Happy with that? Very happy, Chef.
Good.
Timing was great, food tasted great, what was most impressive is how the teamwork shone.
Well done.
Thank you.
Thank you, Chef.
I am 100% happy in this great place.
It's amazing restaurant, I am very, very happy.
Everything was amazing.
Very, very good.
How was that for you? Umm It wasn't I wouldn't say it was the best service of my life.
Were you happy with the dish? Um, yes, I was.
What about the teamwork, what happened there? The way we communicate, there was a language barrier and so forth.
It's quite blunt instructions, follow this, follow that.
I want you to dosowell.
I know you've put so much into this and throughout the whole process you've been so supportive and everything you've said I have taken on board.
Right.
Well done.
Some people may think I'm cocky, I'm arrogant, unapproachable, Chef's obviously got that impression of me.
But I'm not like that at all.
It's just Throughout the years, we've always We've always been knocked for our approach by people within our industry, for pushing the barrier, not being Go with the flow of what's available, what's out there and taking the easy approach.
I guess it's a defence mechanism that we've built up.
I'm not here to offend anyone.
I didn't want to offend Chef, but this does mean a lot to me.
The fact that I cooked in the kitchen today, have my my menu item on Chef's menu card, that'sthat has overwhelmed me.
I'm not a very emotional person but It's been very tough for me today and I didn't want it to end this way.
Only one restaurant can go through to my grand final and tonight, who stays and who goes is my decision.
Right now, I'm facing an impossible task.
Honestly, who has got the edge? I don't know right now.
Welcome back to Royal Hospital Road.
I'm about to choose one restaurant to Thursday's grand final of my competition.
Will it be Santa Maria del Sur or Lasan? In very different ways, they're both exceptional restaurants.
Before I make my choice, I'm going to taste the dishes cooked here tonight by Ernesto and Aktar.
Right, Santa Maria, lamb kebab.
Doesn't sound glamorous but it looks fantastic.
A nice potato salad.
Purple potatoes and waxy new potatoes.
Served with a mint chutney.
Mmm.
Wow.
The mint chutney's made with rice-wine vinegar, jalapeno pepper.
Really nice and vibrant and sort of wakes up that lamb.
I was a bit worried when I saw the dish in terms of simplicity but Mmm.
Delicious! In terms of taste - lovely, warm potato salad, stunning kebab and the most amazing mint chutney.
Yeah, brilliant.
Close your eyes and, wow, this is heaven.
Delicious.
Lasan.
Presentation, quite fiddly.
Yet you'd expect that from Aktar.
Mmm.
Wow! Absolutely phenomenal.
Anyone can cook lamb like that but not anyone can make a gravy as delicious as that.
You taste it and it blows your mind away.
I mean it's just phenomenal.
I mean, absolutely delicious.
Talented, talented cook without a shadow of a doubt.
Unfortunately, the biggest problem is himself.
And I'm faced with a tough, tough choice.
Lasan, they hit the heights but, boy, do they come down crashing big time.
But the food up there is extraordinary when it gets there.
Santa Maria consistently good, every day.
Haven't put a foot out of place yet.
This is a very tough call.
So, it's the moment of truth.
Two outstanding restaurants but only one can win a place in Thursday's grand final.
OK.
First of all, to all of you, seriously well done.
I really mean that.
Really well done! Absolutely phenomenal, OK? Santa Maria, I love the passion.
Absolutely love it.
And it's a breath of fresh air to see not just the chefs but the service at such an exciting level.
Everything you touch is about passion.
And it shows across the board.
Those 20 main courses were phenomenal.
The mint sauce was exceptional.
The texture of the lamb, yeah, absolutely delicious.
You weren't even working on charcoal and you still managed to put that flavour in it.
Really well done.
Weaknesses? Got slightly nervous when I saw just three things on the plate.
Could you have put something else on there in terms of a grilled vegetable or a salad? Could you have pushed out even further? I gave you the perfect opportunity today to really show off.
I thought the dish was outstanding.
I thought the dish was outstanding.
Thank you, Chef.
You delivered.
Could you have done any more? Who knows? Lasan, the first minute I walked in to that restaurant, I was excited.
I am blown away by the level of ambition.
You pushed the boundaries out like no other restaurants within your category.
Unique flavour! I meanveryunique flavour.
And you don't really expect to find that little bit of magic there.
It's like, "Wow, give me more of that!" Lows? When you get excited about reaching the top, it can't be done individually.
It has to be done with a team.
That's not one in the kitchen, one in the dining room.
That is everybody.
You have to take everybody to where you want to go.
Now, there's only one restaurant that's going through to the final.
This has been the toughest decision so far, let me tell you that.
And I really mean that.
The restaurant that's going through to the final .
.
is Lasan .
.
is Lasan Wooo! Now.
Let the food do the talking! OK? That dish was unique.
Really well done.
Really well done.
Thank you.
Really well done.
Thank you.
OK? And I can't wait to see how you perform in the final.
I won't disappoint you, Chef.
You and your team.
Yeah? Yeah? Yes, Chef! Well done.
Really well done.
Well done.
Really well done.
Thank you.
Well done.
Really well done.
Thank you.
Congratulations.
And, you Come here.
Well done.
Absolutely brilliant That was a difficult decision for me and you are one talented chef.
Never forget that.
A bit of a shock still.
It's a bit of a shock.
I'm numb.
It's still sinking in so On to the final and and beyond, yeah.
Looking forward to getting back in there, celebrating with the team.
I've never seen him this emotional! 'Both restaurants produced food worthy of Royal Hospital Road.
'I'm very proud of them, but ultimately, I saw real flashes of genius in the dishes Aktar created.
'Lasan has the potential to be a great Indian restaurant.
'And Aktar thoroughly deserves his place in the final.
' I think everyone will tell you, I've been I've been quite horrible to be around.
LAUGHTER Cos this means a hell of a lot.
Anda dream come true doesn't sum up what this means to me.
Tomorrow night my second semi final.
Three more restaurants and three more challenges.
Where is the prawn? Where?! Who will compete against Lasan in Thursday's grand final? It's got to be absolutely perfect.
One of you is going through to the final.
Thank you for watching.
If you'd like to cook tonight's recipes or find out more about the restaurants, visit the F Word website.
Goodnight!
We started with nearly 10,000 nominations and from these, 18 outstanding restaurants made it through to compete in The F Wordkitchen.
Now only six remain in the competition.
In tonight's semifinal, three great restaurants go head to head and I'll pick just one of them to go through to the grand final on Thursday.
Competing tonight in my first semifinal are my best local Indian restaurant, Lasan; Sweet Mandarin, who won the Chinese trophy; and my best local Argentine restaurant, Santa Maria DelSur.
Three restaurants and I've got three challenges to test them to the limit.
We haven't slept for the last few days.
Getting very, very, very nervous now.
How are you? Very nervous, very nervous.
Waiting for you for the answer.
All worthy opponents, but only one can stay in the competition.
To see who deserves to go through to the final, I've devised three daunting tests.
I've only got an hour.
Is that going to be OK? First up, my team of secret diners film undercover for me, after which I eliminate one of the restaurants.
The F Word secret diners were somewhat let down.
Then the competition heats up in the second test as I hit the restaurants with 30 demanding F Word diners.
Two-thirds of the dish hasn't been eaten.
Christ almighty.
Come on! And the third and final challenge to cook at my flagship three-star restaurant in London.
Who goes home? And who makes it through to the final? Tonight I decide.
They're cooking one dish - the most important dish of their entire lives.
Tonight I'm taking The F Word on the road because it's the last week of my competition to find The F Word's best local restaurant.
On tonight's first semifinal Santa Maria del Sur, Lasan, and Sweet Mandarin all extraordinarycontenders.
'At Lasan in Birmingham I sampled some of the most sublime curry 'I've had outside India.
' That's exquisitely presented.
Finesse.
But Aktar Islam was cocky and argumentative.
So it's got nothing to do with flavour? Ultimately it's edible and will add to it, but it's not the core of it.
If you move it, you won't lose anything.
The only thing to match his immense ego was his talent.
I look forward to lifting that trophy.
'In contrast, at Santa Maria del Sur I was bowled over by the warmth 'andcharm of the manager Jose' Jose, good to see you.
'and the passion of head chef Ernesto.
'And I tasted some of the best steak I've ever eaten.
' Amazing.
I mean, really good.
And Sweet Mandarin in Manchester served up some stunning authentic Chinese cuisine.
It's a fabulous family business run by twin sisters.
We can do it! We can do it! I've got to pick the very best restaurant.
How? By setting them all three very tough challenges.
For the first test I've hired a team of food experts to work undercover for me as secret diners.
Good evening.
I have a reservation under the name Duncan.
It's a trick of the trade I use all the time.
I spend a fortune on secret diners coming to all my restaurants.
It's a really good way to see how consistent a restaurant is on a daily basis.
Can I have the slow-cooked lamb, please? I'm sending my secret diners to all three restaurants, who have no idea they're being filmed.
I have to find out how the restaurants perform when they're not in the spotlight and their guard is down.
Whichever restaurant fails to impress me on this test will be eliminated.
First up, Lasan.
This stylish urban restaurant prides itself on cutting edge and contemporary cuisine.
For Birmingham, we were the first restaurant to break away from the mainstream.
When I visited Lasan I thought the food was fantastic, but the service was slow.
I hope my secret diner is taken care of today by the staff.
Oh, thank you.
I've asked Kate Blinman to go undercover today because she's an experienced food editor.
So he sits down the gentleman and lets the lady sit down on her own.
There's not many waiters around, so it's quite hard to grab somebody.
Or if they are, they're collecting plates.
I've told Kate to act like a very fussy diner with delicate taste buds.
Too much spice? Oh, is it possible to change it? Because it's a bit too hot for me.
Sorry.
Could do with a bit more of a smile on there and not look so miserable.
Oh, thank you.
We made it less spicy.
Try that.
Oh, thank you.
Finally.
The smile should be at the beginning, not at the end.
It was sweet of him.
He said if I don't like this one, he'll replace it again, so that's really good.
The thing I could be worried about with Lasan's service, it was attentive halfway through, not at the very beginning.
It's a little bit fragmented, and service needs to gel.
Next up, Sweet Mandarin in Manchester's Northern Quarter.
The express lunch looks like it's really good value.
It's run by twins who are the third generation of women in a Chinese cooking dynasty established by their grandmother.
The sisters don't have a clue they're going to be assessed by my undercover observer.
I've hired Sheryl Farmer because she's got nearly 20 years' experience in the food industry.
And I've instructed her to order off menu to see if the chef is willing to be flexible.
Do you do squid that hasn't got batter? Yeah, we can do it without batter.
Without the batter.
Squid with no batter? Is that possible? Is that possible? That's fine, yeah.
Is that possible? That's fine, yeah.
OK, lovely.
Thank you.
I think that was definitely one of the owners because she was eager to please and anything's possible.
Satay king prawns.
Yes, please, thank you.
Yeah, food sort of heaped and dumped on a plate.
No finesse.
It's nice, but it's just not hot enough.
I like my food really piping hot.
I'm trying to get her attention, but the waitress has wandered off to her out of eyeshot.
In fact, the restaurant's been abandoned by all staff, I think.
The one positive part is that it's run by two sisters and they're great girls.
They're warm, funny and charismatic, but it must have been an off day.
When a restaurant's family run, then it needs to feel family fun.
They need to be a lot more friendlier.
So will Santa Maria del Sur do any better? Opened five years ago, Santa Maria is vibrant and lively.
The restaurant radiates warmth and friendliness.
My secret diner is on the way and the fun-loving brigade from Battersea Buenas noches.
.
.
have no idea.
I've only got an hour to eat.
Is that OK? Is that going to be OK? Rob Allinson regularly works on best-selling recipe books.
It's a bit light in here, really.
Lighter than I actually prefer.
Hm.
I'd say that the filling could do with a bit of seasoning.
But, erm, the pastry is spot on.
Absolutely spot on.
Literally, we're just halfway through our starters and they've just started lighting the candles and I think Yeah, is that the lights going down? Yeah, the lights are going down.
If you're open at 6:30, then you have to be ready at 6:15.
The minute the first customer walks in, everything's there candles, music, atmosphere, smell of the grill.
For my main course, I'm going to go vegetarian, I'm afraid.
I'm going to go with the mushrooms.
I've asked Rob to be deliberately indecisive to see how the team cope.
You know what Yes? I'm going to be really annoying.
I've just seen my friend's steak.
I really want the steak.
OK, you can have fillet, then.
Is that OK? Yes.
You are an absolute darling.
Thank you so much.
No problem.
Thank you very much.
They have dealt with that impeccably.
I would have actually probably kicked my own head in had I done that.
Slightly slow start, picked up in the middle, and then when he changed his mind about the dish, they really warmed to him a big way, so yeah.
Great comeback.
So it's time to eliminate one of the restaurants.
My decision is based on everything I've seen and learnt so far, including hours of invaluable undercover evidence.
No-one has any idea I've been spying on them, but I have told them that one restaurant is about to be knocked out of the competition.
You know when you're on a roller coaster, it's just reached the top and it's just stopped for a second? And it's that feeling and it's been going on for about a week now, so I do want the ride to carry on.
We haven't slept for the last few days, just been very nervous waiting for today.
It's an important result for my life, for my restaurant, for Cynthia as well.
For everyone.
PHONE RINGS Santa Maria del Sur.
Hi, Jose, it's Gordon.
How are you? Oh, very nervous, very nervous.
Waiting for you for the answer.
The secret of any good local restaurant is attentive service, good food.
Recently, OK, we've had The F Word secret diners in Santa Maria restaurant.
On the feedback and the insight to what The F Word secret diners gave me in terms of their experience Yes? Santa Maria Oh, my God.
Congratulations.
Really well done.
Well done! We won.
We won! It's great, something amazing for me, my boss, Cynthia, my little one.
Everyone is happy today.
I think it's one of the most important moments of my life.
Santa Maria have done amazingly well and now they have a chance to win a place in the final.
'Who will join Santa Maria in the final stage of the competition? Lasan from Birmingham?' Good afternoon, Lasan.
Jabbar speaking, how may I help you? Hello, Sweet Mandarin.
'Or Sweet Mandarin from Manchester?' Congratulations.
Well done.
Welcome back.
It's the semi-final of my best local restaurant competition and three teams are fighting for a place in the final.
Only one will go through.
So far in tonight's first semi-final.
My best local Indian, Chinese and Argentinean restaurants have been put to the test.
Good evening.
Have a reservation? I sent in a team of secret diners to investigate the contenders.
There's not many waiters around, so it's quite hard to grab somebody.
And Santa Maria passed with flying colours.
They're still in the running.
Congratulations.
Really well done.
CHEERING AND LAUGHING Now we'll have to eliminate one of the remaining two restaurants.
Who will be going out of the competition? Lasan? Or Sweet Mandarin? Every call, everyone's gonna be looking at the phone.
Today is very important for us, it really is the make or break.
PHONE DIALS PHONE RINGS Good afternoon, Lasan.
Jabbar speaking, how may I help you? Hello, Sweet Mandarin.
We've had secret diners in the dining room at Lasan.
I've had the F Word secret diners eating at Sweet Mandarin recently.
I've learned a hell of a lot and I've seen some fascinating things.
The feedback has been extraordinary.
The value of the set lunch menu is amazing.
Whilst I like your confidence, there's a cockiness, that has to be contained.
So The name of the game is consistency, and that has to be so apparent across the board.
Sweet Mandarin .
.
I'm really sorry.
The F Word secret diners were somewhat let down.
The food wasn't up to scratch, there was also complaints in terms of servers being uninterested.
So, I'm really sorry.
Thank you, ladies.
Of course we're disappointed because we've gone so far into the competition.
You win or lose in life, don't you? We are a winner, because we have won the best Chinese restaurant, do you know what I mean? Lasan, really good, fantastic work, great feedback from the secret diners.
Incredibly happy, very consistent.
Congratulations.
Well done.
CHEERING AND APPLAUSE Thank you, Chef! Well done.
Absolutely lost for words, never experienced anything like this, it's amazing.
I mean the feeling is definitely there.
Obviously, with reference to my cocky nature, it's, you know, it's just the way it is! So I've chosen Santa Maria from South London to fight it out with Lasan from Birmingham.
To be worthy of a place in the final, they have to survive two more challenges.
First, I've asked 30 F Word diners to test Lasan and Santa Maria to breaking point.
And I'm going to judge both restaurant's performance more critically than ever before.
We're going to have lunch at Lasan, and then dinner at Santa Maria.
Ladies and gentlemen, good morning.
You're going to be my eyes and ears across the whole dining room.
Your experience will help me judge which restaurants go to the final of the F Word's best local restaurant.
With Lasan under intense pressure, I'm gonna watch like a hawk.
Front of house and behind the scenes in the kitchen.
I'm expecting to "wow" everyone, you know, dazzle and delight.
I'm confident we'll do well, because it's our own kitchen and it's something that we work in every day and food that we do all the time, so, you know, nothing is alien to us.
I think it'll be good.
Hi, guys.
Ladies.
How are you? I'm very well, Chef, how are you? I'm very well, Chef, how are you? Very well indeed, thank you.
Right.
This is it.
Real pressure.
You were brilliant in the F Word restaurant.
I want to see what you're like in your own restaurant, under pressure.
Two hours, two courses, 30 diners.
Yes? It's not just the food.
The service.
Have you got what it takes to get into the final? This, today, will help me judge you guys under pressure.
I'll be upstairs, downstairs, in and out, in and out.
Good luck.
Two hours, starting from now.
Of you go, guys.
Yes? CHEERING I know this is every restaurant's worst nightmare - 30 diners arriving all at once.
But I need to test the team to the limit.
If Aktar and his staff support each other, it should run like clockwork.
But I can tell straight away that the ordering system is far too complicated.
So each waiter takes an order and puts it in the computer? He just forwards it back to Taj who will enter the order.
That's very difficult, that.
Because if he's entering the computer, and they're taking the order, if he makes a mistake, it's already going to two different people before it gets to the kitchen.
The orders taken by the waiters are given to the maitre'd, who puts them into the computer in the dining room upstairs.
Then they're printed out in the kitchen, which is downstairs.
OK, gentlemen, here it goes.
We've got one Lemon Sole, one Afghani lamb, get the lamb in.
Lemon sole, hold that back for a second.
We've got two courses missing on table 11's order.
Complicated order system.
They take the order, then it goes into another waiter's hand, then it goes in the computer.
You just said there's two courses missing.
Why doesn't one waiter take an order, come to the computer complete it, without passing it to someone else? The reason why, with the ordering system, we've got quite an old system From a chef's point of view, if I don't feel comfortable, I come down and ask you, I want to know your reason, that's all.
With 30 customers to look after at the same time, Aktar's ordering system can't cope, and my diners are now eating different courses.
It looks bad for customers eating their main course when others haven't had their starter.
It is a regular a la carte operation.
It is not all a la carte, so don't bullshit me.
What I'm trying to say is that if I'm sat here, and I'm waiting for my starter, and I'm still waiting for my starter, and the next table's main course has come, I'm gonna feel a little bit pissed off, that's all I'm saying.
Don't waffle me.
Thank you.
And the waiting times are just far too long.
You only shared a starter, how long have you been waiting for the main courses? 20 minutes or so? Yeah? Yeah, I've got it down as 35 minutes.
Well spotted.
35 minutes is far too long.
OK, thank you.
How long for their main course, please? I think the customer needs to know.
Aktar.
Yeah? 60, how much longer? Can you give me a time? 60? That's towards the end, you want that first? Give me a time first.
Give me a time first.
Eight to ten minutes, at least.
At least.
At least.
Aktar, he's got to get a grip, get hold of the reins and really push this food out.
Kitchens just don't run normally, they need generating, you've got to push them all the time.
There's a customer upstairs minus a main course, which is not good enough.
When Aktar's food does make it to my diners, they think it's absolutely delicious.
Sea Bass is really, really good.
No complaints, fantastic.
Very good.
A lot of really powerful flavours going on, so it's good.
But the curry isn't to everyone's taste.
Did the customer say anything when we cleared this away? Customers are finding the sauce a bit too much sometimes.
Is anyone telling the chef? The chef sees that as a signature dish, so he feels he needs to have quite a lot of sauce on it.
I know it's a signature dish, it doesn't stop him from making it less spicy, does it? Everyone's scared to tell the chef what's happening.
Does anyone give constructive feedback to the chef downstairs or not? No? If this was my restaurant, OK, I'd be deeply concerned, that food like that is coming back.
Why is that not eaten? Why is all the sauce still there? Is there an issue, customers not happy? Surely you'd want to know? Yes.
And this is a signature dish.
Sure.
Sure.
This is something that means a lot to the restaurant, yet no-one's saying anything.
'If the waiters can't give Aktar honest feedback on his dishes, ' 'that's a serious problem.
' Aktar, it's Gordon.
Sorry, Chef? Have a quick taste of the makhani sauce, they're saying it's a little too spicy.
OK, Chef, we've got to find our balance, uh cos if you leave it too It's a nightmare, this.
VOICE IS DISTORTED THROUGH INTERCOM I mean, we serve it a lot milder I appreciate Fucking hell.
I appreciate that.
It's just two tables - just a touch of yoghurt.
But there's another table that's been cleared and two-thirds hasn't been eaten, so, two plus two is four, there's only 30 of my diners here.
It's not as if it's 120 people sat up here.
The food in the restaurant was excellent, so on that basis I think I'd definitely come back and give it another try.
So, my 30 diners definitely enjoyed their lunch, but there is room for improvement.
Right.
Well done.
I tasted every dish, I thought the food was outstanding.
How'd you find the makhani, Chef? How'd you find the makhani, Chef? I thought the food was outstanding.
Absolutely delicious.
You gonna forget about the masala? You gonna forget about the masala? Can I finish? Sorry.
Sorry.
However, when customers don't finish two-thirds of their plate, I think you should see what's going on.
I don't think food should be washed down the bin and plates stuck in the dishwasher, I think that should come back down to the kitchen, cos that gives you feedback.
Westarted off good in the kitchen but upstairs was somewhat at many stages embarrassing.
The service was erratic - orders being taken, main courses missed off.
I'm looking for a restaurant to win the F Word's Best Local Restaurant on overall experience.
I thought the food was delicious.
I thought the service was mediocre.
I'm Right now, you know, um Bit disappointed that we didn't, uh delight Chef Ramsay on all points of the dining experience.
Could've been better, but we've made it so far and he did say he's got something up his sleeve for the next challenge, so I'm looking forward to that.
Next stop, dinner at the Argentine grill house in South London.
When I first visited Santa Maria, they served me some of the best steak I've ever had.
So I hope, even under pressure from my 30 F Word diners, they're going to maintain their excellent standards.
I'm, yes, rather nervous tonight.
The diners are coming really soon.
I'm always trying to relax him cos he's nervous.
Hola! How are you? You all right? This is gonna be a big test for them tonight 30 diners arriving all at the same time.
Will they manage on the grill, will they manage on the service? I wanna see what they're like with me watching them in their own environment.
Good to see you guys.
First of all, congratulations.
Really well done.
Now is where it is gonna be immense pressure.
Now, real diners, in your restaurant, yeah? That really know their food.
So I wanna see it running under immense pressure like a normal, fully-booked restaurant.
Yeah? Make sure that everything you send out the kitchen, you're 100% happy with.
Because they are critical.
OK? Two hours, start from now.
Good luck, off you go.
Thank you, Chef.
Remember, it's not a race.
Not a race.
Quality is best.
Who's cooking? Just two of you? Yes.
Wow.
My God.
OK, we have the first table, table number three, one fillet medium rare, one rib-eye medium rare and two tuna steaks.
Santa Maria are quick off the mark, but their starters are all going out at once.
They need to stagger the orders and pace themselves.
You always send the starters that quickly? You don't wait till your steaks are on? You send the starters straightaway? Straight out.
Straight out.
OK.
Cos they're quite thick, those fillet.
Quite thick.
They've only been here 15 minutes, first order taken within five minutes, already the food's coming out.
Very good start.
My big worry - if Ernesto gets 30 different steaks on that grill, going away at the same time, different temperatures, rare, medium, medium-well, That's gonna be a big test for him in about 45 minutes.
I hope he doesn't crack.
So far my diners are having a lovely time.
Just from the first moment we've walked in really, really friendly staff, the waiters came over and introduced themselves, chatted to us, they've had a bit of a laugh with us.
But having served the starters simultaneously, Ernesto's now under pressure to have 30 main courses ready at exactly the same time as well.
Table number 1.
Table number 1 after table number 5, please.
Tuna's ready on that table there.
Surely main course, you'd serve at the same time? They're not eating - they're leaving it to go cold.
Sorry for the slight delay, guys.
It's coming, the steak, right now.
No problem.
Hopefully we will make it up with the steak.
Hopefully we will make it up with the steak.
OK, no problem.
So Oh, here they come now.
It's coming, there.
The thing is, when you have all the people asking at the same time The thing is, when you have all the people asking at the same time I know.
You must know.
Don't send the starters so quickly so that there's not such a long gap between the main course and starter.
Thank you, that's a good point to speak afterwards.
Let me speak with the guys.
There's an atmosphere that's electric, which is great.
It sounds brilliant.
But they just shouldn't rush food out there.
Pace yourself a bit more.
The starter came very quickly, within a few moments, after five, ten minutes, the main course.
It's all very, very fast, as if they want to turn the tables for another lot of people.
That's really good.
It melts, doesn't it? That is awesome.
We've all been here just over an hour and already the last orders have been cooked.
It's the last one.
Yes, it's the last one.
Medium rare, medium rare.
HUMS THE SUPERMAN THEME Super.
Bueno.
The team have worked so well together, but they've finished with 40 minutes left on the clock.
It was really, really good.
Very enjoyable.
Good taste.
It was perfect, and, uh absolutely melted in your mouth.
It was probably the best steak I've ever tasted.
I had fillet steak for my main course, which was absolutely superb, I can't fault it at all.
OK.
Right.
First of all, well done.
I thought you handled it very well.
I thought the food looked and tasted immaculate, I thought the service was very friendly and very charming.
If there's one criticism tonight it's not a race.
You finished with just over 40 minutes left.
There's only 30 customers in there, not 130 customers, and every table is a valued table.
They're here for an experience.
The overall package.
Don't rush.
Well done.
Job well done.
Goodnight.
Job well done.
Goodnight.
Gracias.
Thank you.
We tried to make a great job tonight, with love, with passion.
Tried to make wonderful food tonight.
Santa Maria is gonna be a tough one to beat because that's a whole package there.
And it's done to perfection.
Watching Ernesto work on that grill, it's amazing.
Talk about multi-tasking he's like an octopus with ten arms.
And more importantly, everything they touch is about passion.
We've had a day of extraordinary dining at two incredible restaurants but one of them will be eliminated.
The biggest test is still in front of them.
Who's going through to the final right now? I haven't got a clue.
Welcome back to The F Word.
Lasan and Santa Maria are fighting it out for a place in the final.
Tonight's two semi-finalists have already faced two daunting tests.
Under pressure in their own restaurants, I'm seeing their true colours.
No fuck-ups today.
Cool.
'At Lasan, 29-year-old Aktar has proved fearless in the kitchen.
' One lemon sole, one Afghani lamb.
Get the lamb in straightaway.
Hold the lemon sole back.
'He pushes culinary boundaries and Lasan's original and distinctive menu 'reflects his passion for innovation.
I thought the food was outstanding.
'But he risks over-complicating the food.
' You're trying too hard.
'He has extraordinary potential, but he won't listen to advice 'even from me' If I don't feel comfortable, I ask you and I want to know your reason.
'so misses out on vital feedback.
' 'At Santa Maria, Ernesto Le Brava is a master of his charcoal grill.
' OK we have first order for table number 3.
'He times each steak to perfection and that takes talent.
Above everything Everything they they touch is about passion.
'But I'm worried that the menu and Ernesto's repertoire 'is a bit limited.
'He cooks sublimely within his comfort zone 'and I'm already impressed, but to earn a place in the final, he has to dazzle me.
' 'Now both restaurants face the ultimate challenge, 'here at my ownflagship restaurant, Royal Hospital Road in London.
'Aktar and Ernesto must create and serve exquisite cuisine 'worthy of a place on the menu at my three-Michelin star restaurant.
' They're cooking one dish - the most important of their lives! 'And with that one dish, 'they've got one final chance to prove themselves.
' I am very, very nervous to cook in this restaurant because it's the restaurant of one of the best chefs in the world.
Cooking at Chef Ramsay's three-Michelin star restaurant is something I've always aspired to.
Never mind three, one would do for me.
And I'm cooking at a three-Michelin star kitchen today! I've worked for over ten years to build Royal Hospital Road's reputation and tonight I'm putting it on the line.
'I've invited some highly distinguished guests including, 'Angela Hartnett, one of only female chefs in Britain ever to have been awarded a Michelin star.
' It's a huge challenge for these guys to be cooking in a a three-star restaurant.
And then they've got Gordon bearing down on them, so they're probably having a nervous breakdown as we speak.
But hey-ho! We're looking forward to some food, hopefully.
Let's see if we get some! I wouldn't wish it on anyone.
Welcome to Royal Hospital Road.
Good to see you.
This is it.
On the back of today's performance, one of you will be going through to the final.
First time in ten years I've ever handedmyrestaurant over to any chef.
This is my baby Three Michelin stars - everything I've worked for in 25 years is inside this restaurant.
It's got to be absolutely perfect.
This is the climax.
One of you is going through to the final.
Good luck.
Off you go.
'The teams are working in one of the most well equipped kitchens in Britain 'with the finest ingredients money can buy.
'I've challenged both chefs to create one dish using best quality English lamb which I've provided.
'It's incredibly flavoursome, but a challenging meat to cook perfectly.
' Two covers, table six.
Ernesto? Yes, Chef! Two lamb kebabs.
Yes, Chef! Thank you.
Cynthia you can respond as well, please.
Yes, Chef.
Four covers away, table one.
Four loin of lamb.
Hello? Yes, Chef! Yes, Chef! Thank you.
Come on, guys! 'For his dish tonight, Aktar has raised the bar yet again.
'He's serving a roast smoked loin of lamb on cauliflower and potato 'with a caramelised onion and saffron gravy.
'It's incredibly ambitious with 44 ingredients.
'The most complicated dish currently on my menu here has only 19.
'Aktar has marinated the loin of lamb overnight 'in traditional Indian spices.
'He smokes the meat with charcoal before searing it, 'then bakes it for six to eight minutes.
'Aktar blanches the cauliflower and potato base and fries it with herbs and spices.
'And then serves his dish with an onion and saffron gravy.
'If Aktar doesn't blend the spices with perfect precision 'he'll ruin the entire dish.
'To pull this off requires a level of skill near genius.
' Ultimately, every competition has winners and losers.
It's just that I've never tasted what it's like to be the loser.
Done Come on.
We've always said there's only one place for us and that's winning it.
We didn't say we're happy Hold this for me, please.
Be careful.
Use the ladle cos you'll burn my hands.
The idea behind the dish was what? We've got Rajasthani-style marinade which is smoked with cloves.
Then we've got a Moghul-style gravy.
They introduced the use of cashew and caramelised onion.
That's served with potatoes and cauliflower cooked in a North India Punjabi style with fresh fenugreek.
Fenugreek and saffron for the potatoes? The saffron is in the gravy.
In the gravy? In the gravy? Yeah, that's right.
The dish is a little too complicated.
It's adventurous I just hope, this time, it doesn't come back to bite them on the arse.
Very nice.
That looks lovely.
Go, please.
Let's go.
(MAN) Regardez! It's very spicy.
It's spicy.
Whoo This is nice.
It's tasty.
Aktar's cooking is three-Michelin style standard, so it's only fitting that they're here to cook this wonderful meal.
In stark contrast to Aktar's dish, Ernesto has chosen to work with just a handful of flavours.
I am living the dream.
I'm so, so happy today.
If we win that should be something incredible for my life.
'It's a simple dish - lamb kebab with a potato salad and mint chutney.
'Ernesto marinades his cubed loin of lamb in smoked paprika, 'cumin, coriander and garlic.
' 'And then he threads it onto fresh sticks of rosemary with red pepper 'and onion.
'He mixes purple and baby new potatoes with a dressing of 'olive oil, lemon juice and creme fraiche 'and adds sliced radishes and herbs.
'The chutney is a simple mix of ginger, chilli and mint.
'Ernesto griddles his kebab until it's charred on the outside.
'This is definitely the first time a kebab has been served at Royal Hospital Road.
'It's something I'd expect to see on the menu at Santa Maria, 'but today, I'm looking for a dish worthy of a three-Michelin star restaurant.
' Talk me through the dish.
It sounds a bit plain Jane, in terms of boring kebab.
But it's not just an average kebab, it's a special kebab.
With rosemary sticks, something natural.
What does the rosemary do? It's amazing, rosemary and lamb, is the best combination of flavours.
Mint in the marinade, rosemary through the lamb.
You think the simplicity That's the best point.
The grill will beat the over-complicated We need to fire things instantly.
Boom, plate, ready.
Out, next table.
I think Dancing, you know.
Today's about raising the bar and taking a dish to a different level, to make it absolutely exceptional.
Has he got the aspirations to go higher or is he going to stay in that mainstream grill? That looks very simple but incredibly delicious.
Simple.
Go, please, table five.
Thank you.
Well done.
Now four more away.
Gracias, thank you.
Quite strong on the garlic.
That's lovely.
The sauce is delicious.
You ask a football player where he would like to play, he say Wembley, a chef where he like to cook, Gordon Ramsay kitchen.
This the cathedral of cooking so I think they are very nervous but I think they will do it OK.
What you get from Santa Maria's passion, through and through, there's no egos.
It's about them as a team.
Not about one individual.
I think more than anything, this guy cooks from the heart.
It's connected, bonded, and it shows.
And these two here, there's no teamwork, no support there.
You donkey.
I told you to put a fresh two on, it was overcooked.
Are you two OK? We're fine, Chef It's not looking the most dynamic team together.
We're singing off the same hymn sheet.
They couldn't be any further apart.
That's how mistakes come in.
Is that a bit hot for you? What do you mean? I just tasted it, I thought it was delicious.
But you've got this fucking thing I think you're a talented guy.
Unfortunately, your cockiness rides over your talent.
You just turned round and said, "Is that too hot for you?" Not in that way What way am I supposed to take it? You're not here to blow smoke up my arse, and more importantly, I thought the dish was delicious.
Butbeforeyou ram it down my throat, it's just nice to back off a little bit and show a little bit of humility.
I just thought, I'm allowed to have I'm not stopping you from thinking but there's a difference.
I just thought you found it uncomfortable, I was trying to say, was it too hot? Once the cream goes into it That I get.
I've tasted the base before you finished it.
I can see it through different stages.
I've seen how clever it is to get from that to the final dish.
Yes, Chef.
That's all.
Let the food do the talking.
Pipe down a little bit.
Put that big mouth, big boy attitude into your food.
Thatwill get you through to the final.
How long for the last two? We're plating up now, Chef.
OK, great, well done.
Service is over, and it's time to discover the truth from my guests.
In terms of the curry dish today, cooked by Lasan, how was that? I found it extraordinary.
The taste, texture, saffron sauce, beautifully blend, superb dish, well presented, well garnished and I loved it.
With this dish, I think Aktar's done it.
He's in the final, definitely, in my view.
Talk to me about the lamb kebab, how was that? It was perfect.
Particularly, the sauce.
In terms of the lamb kebab and the lamb curry, which did you prefer? The kebab.
The kebab.
Fascinating.
Sir? Lamb kebab.
Excellent.
I think they've done it.
I think this plate is the winning plate.
Happy with that? Very happy, Chef.
Good.
Timing was great, food tasted great, what was most impressive is how the teamwork shone.
Well done.
Thank you.
Thank you, Chef.
I am 100% happy in this great place.
It's amazing restaurant, I am very, very happy.
Everything was amazing.
Very, very good.
How was that for you? Umm It wasn't I wouldn't say it was the best service of my life.
Were you happy with the dish? Um, yes, I was.
What about the teamwork, what happened there? The way we communicate, there was a language barrier and so forth.
It's quite blunt instructions, follow this, follow that.
I want you to dosowell.
I know you've put so much into this and throughout the whole process you've been so supportive and everything you've said I have taken on board.
Right.
Well done.
Some people may think I'm cocky, I'm arrogant, unapproachable, Chef's obviously got that impression of me.
But I'm not like that at all.
It's just Throughout the years, we've always We've always been knocked for our approach by people within our industry, for pushing the barrier, not being Go with the flow of what's available, what's out there and taking the easy approach.
I guess it's a defence mechanism that we've built up.
I'm not here to offend anyone.
I didn't want to offend Chef, but this does mean a lot to me.
The fact that I cooked in the kitchen today, have my my menu item on Chef's menu card, that'sthat has overwhelmed me.
I'm not a very emotional person but It's been very tough for me today and I didn't want it to end this way.
Only one restaurant can go through to my grand final and tonight, who stays and who goes is my decision.
Right now, I'm facing an impossible task.
Honestly, who has got the edge? I don't know right now.
Welcome back to Royal Hospital Road.
I'm about to choose one restaurant to Thursday's grand final of my competition.
Will it be Santa Maria del Sur or Lasan? In very different ways, they're both exceptional restaurants.
Before I make my choice, I'm going to taste the dishes cooked here tonight by Ernesto and Aktar.
Right, Santa Maria, lamb kebab.
Doesn't sound glamorous but it looks fantastic.
A nice potato salad.
Purple potatoes and waxy new potatoes.
Served with a mint chutney.
Mmm.
Wow.
The mint chutney's made with rice-wine vinegar, jalapeno pepper.
Really nice and vibrant and sort of wakes up that lamb.
I was a bit worried when I saw the dish in terms of simplicity but Mmm.
Delicious! In terms of taste - lovely, warm potato salad, stunning kebab and the most amazing mint chutney.
Yeah, brilliant.
Close your eyes and, wow, this is heaven.
Delicious.
Lasan.
Presentation, quite fiddly.
Yet you'd expect that from Aktar.
Mmm.
Wow! Absolutely phenomenal.
Anyone can cook lamb like that but not anyone can make a gravy as delicious as that.
You taste it and it blows your mind away.
I mean it's just phenomenal.
I mean, absolutely delicious.
Talented, talented cook without a shadow of a doubt.
Unfortunately, the biggest problem is himself.
And I'm faced with a tough, tough choice.
Lasan, they hit the heights but, boy, do they come down crashing big time.
But the food up there is extraordinary when it gets there.
Santa Maria consistently good, every day.
Haven't put a foot out of place yet.
This is a very tough call.
So, it's the moment of truth.
Two outstanding restaurants but only one can win a place in Thursday's grand final.
OK.
First of all, to all of you, seriously well done.
I really mean that.
Really well done! Absolutely phenomenal, OK? Santa Maria, I love the passion.
Absolutely love it.
And it's a breath of fresh air to see not just the chefs but the service at such an exciting level.
Everything you touch is about passion.
And it shows across the board.
Those 20 main courses were phenomenal.
The mint sauce was exceptional.
The texture of the lamb, yeah, absolutely delicious.
You weren't even working on charcoal and you still managed to put that flavour in it.
Really well done.
Weaknesses? Got slightly nervous when I saw just three things on the plate.
Could you have put something else on there in terms of a grilled vegetable or a salad? Could you have pushed out even further? I gave you the perfect opportunity today to really show off.
I thought the dish was outstanding.
I thought the dish was outstanding.
Thank you, Chef.
You delivered.
Could you have done any more? Who knows? Lasan, the first minute I walked in to that restaurant, I was excited.
I am blown away by the level of ambition.
You pushed the boundaries out like no other restaurants within your category.
Unique flavour! I meanveryunique flavour.
And you don't really expect to find that little bit of magic there.
It's like, "Wow, give me more of that!" Lows? When you get excited about reaching the top, it can't be done individually.
It has to be done with a team.
That's not one in the kitchen, one in the dining room.
That is everybody.
You have to take everybody to where you want to go.
Now, there's only one restaurant that's going through to the final.
This has been the toughest decision so far, let me tell you that.
And I really mean that.
The restaurant that's going through to the final .
.
is Lasan .
.
is Lasan Wooo! Now.
Let the food do the talking! OK? That dish was unique.
Really well done.
Really well done.
Thank you.
Really well done.
Thank you.
OK? And I can't wait to see how you perform in the final.
I won't disappoint you, Chef.
You and your team.
Yeah? Yeah? Yes, Chef! Well done.
Really well done.
Well done.
Really well done.
Thank you.
Well done.
Really well done.
Thank you.
Congratulations.
And, you Come here.
Well done.
Absolutely brilliant That was a difficult decision for me and you are one talented chef.
Never forget that.
A bit of a shock still.
It's a bit of a shock.
I'm numb.
It's still sinking in so On to the final and and beyond, yeah.
Looking forward to getting back in there, celebrating with the team.
I've never seen him this emotional! 'Both restaurants produced food worthy of Royal Hospital Road.
'I'm very proud of them, but ultimately, I saw real flashes of genius in the dishes Aktar created.
'Lasan has the potential to be a great Indian restaurant.
'And Aktar thoroughly deserves his place in the final.
' I think everyone will tell you, I've been I've been quite horrible to be around.
LAUGHTER Cos this means a hell of a lot.
Anda dream come true doesn't sum up what this means to me.
Tomorrow night my second semi final.
Three more restaurants and three more challenges.
Where is the prawn? Where?! Who will compete against Lasan in Thursday's grand final? It's got to be absolutely perfect.
One of you is going through to the final.
Thank you for watching.
If you'd like to cook tonight's recipes or find out more about the restaurants, visit the F Word website.
Goodnight!