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

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

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

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

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

There's no excuse not to cook with it

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

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

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

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

enjoy from the first time you may be

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

It's about your people Yorkshire chefs producing Yorkshire food

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

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

First stop the milestone in Sheffield

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

Now this is amazing location for a fantastic restaurant

It's run by four local lads

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

The kitchen is headed by young guns Simon and James

Simon cage fighter

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

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

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

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

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

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

Why no one meal?

It's me mum's allotment

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

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

I'll go for the Nestle

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

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

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

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

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

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

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

Any questions don't hesitate to ask

it's just

It's just a little bit quick

the starters include black pudding with Bloody Mary

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

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

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

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

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

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

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

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

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

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

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

In all fairness chair all in yeah, yeah

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

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

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

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

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

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

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

30 diners two courses only so stagger that like a normal

It's a shame. It's just sat there

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

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

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

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

fucking shame

Rabbit line to play it's not hot

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

He substitutes it with rabbit leg

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

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

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

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

It's let down what was otherwise a great service

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

stars by who's five

mains all refine hotel

that 1.1 table

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

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

Whose decision was it to serve my diners as a banquet

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

Yeah, so I was gonna try and sweep the room

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

Is going down and down and down and down in standard

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

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

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

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

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

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

You can do a lot better than what you did today

Thank you

We're always looking to improve lessons learned

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

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

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

How are you?

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

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

Even then he showed real flair

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

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

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

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

No, I've never heard of them either

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

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

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

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

18 months after opening he won his first Wishing Star

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

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

Everything about this family restaurant is understated old English charm

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

Happy been in charge

Yeah

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

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

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

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

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

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

My worst fear is he'll go

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

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

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

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

That looks like a type of control

Is that

That's one one ham hock and one Makarov is

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

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

how's the

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

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

There's a choice of roast chicken with herb gnocchi

grill with Sam fire on lamb with sweetbreads

Has taken

Why would you stumble all over like that?

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

I

rewrote the ticket out and

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

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

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

Two lamb

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

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

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

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

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

It's people that already eaten one course

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

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

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

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

and also the tip of that

the diamonds controlled by the kitchen, so

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

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

So that's your team

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

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

There's been down to the main courses as well

No, not yet. No, yeah

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

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

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

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

Ate

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

Drinks on through