Pennod 4 Pryd o Ser


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Pennod 4

Dosbarthiadau meistri gan ddau o brif gogyddion Cymru sy'n disgwyl y timoedd heddiw. The teams receive masterclasses from two of Wales's top chefs. Will their menus be of Michel...


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-The stars

-have had numerous experiences.

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-BLEEP!

-Oh, sorry!

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-Argh!

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-Argh!

-

-It's in your hair.

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-Get it out of my hair, please.

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-From birds' entrails...

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-..to fish guts.

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-I've found worse things

-in my handbag, Emma.

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-The blue team leads 2-0.

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-It was a fix! A fix!

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-Yet Trystan,

-after his early cat food efforts...

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-Disaster!

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-..rose like a phoenix from the

-flames with his Italian langoustine.

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-This is an exemplary Italian dish.

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-Yes!

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-Non Eden must supervise

-Trystan Ellis-Morris...

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-..Rhodri Gomer and Tudur Owen.

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-Catrin Heledd must retain

-the standard with Marged Esli...

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-..Lisa Gwilym and Rhys Meirion.

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-If you like seeing fireworks

-in the kitchen, sit back and enjoy.

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-# Together #

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-As well as cooking for 80 in the

-final, they will also entertain...

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-..with a song for the crowd.

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-They've already served up cat food,

-and from this racket...

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-..they'll be singing like cats too.

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-# Together we'll stand... #

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-Pity we didn't have

-professional singers on board.

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-# Together, we'll stand

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-# As one #

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-Stick to cooking!

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-How's it going?

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-How's it going?

-

-Great.

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-I'd like to see the menus

-you're preparing for the big night.

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-Have you prepared them?

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-Have you prepared them?

-

-They're in my handbag somewhere...

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-..with the fish.

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-I thought as much.

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-I've arranged...

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-..for experts to give you a helping

-hand and advice along the way.

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-Just what we could do with!

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-Guiding them through the menus

-are old friends of Pryd o Ser.

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-Padrig Jones, once head chef

-at Le Gallois in Cardiff.

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-He's worked with Marco Pierre White

-and Michel Roux, to name but two.

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-Keeping him company

-is Mark Threadgill...

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-..head chef at Hotel Portmeirion.

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-He's worked with Michelin-starred

-Chris Chown and Pierre Reboul.

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-People would pay good money to be

-given masterclasses from this pair.

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-The orange team's starter

-is a salmon fillet ...

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-..and langoustine

-in a sea vegetable sauce.

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-The secret here is to keep

-the fillet flat whilst frying...

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-..to crisp the skin.

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-The head and tail must be mashed

-to make the sauce...

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-..because they contain

-the strongest flavour.

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-Mackerel, Waldorf salad, remoulade

-celeriac and charcoal emulsion...

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-..is the blue team's starter.

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-The mackerel must be filleted,

-removing all the bones.

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-The charcoal

-must be black when it's smoked.

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-The orange team's main course

-is roasted pigeon...

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-..Savoy and pancetta...

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-..wild mushroom and Madeira sauce.

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-They must be careful

-as they remove the wishbone.

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-They must also seal the meat

-perfectly before roasting.

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-The blue team's main course

-is loin of venison and thigh pie...

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-..with red cabbage

-and a blackberry sauce.

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-The fat must be removed

-and the venison should be pink...

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-..otherwise

-it will be as tough as leather.

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-Raspberry souffle

-is the orange team's pudding.

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-They must beat the eggs with sugar

-until it glistens.

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-Whatever you do,

-don't open the oven too early...

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-..or you'll be serving pancakes.

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-Pistachio cake

-with morello cherry sorbet...

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-..and aerated white chocolate

-is the blue team's dessert.

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-Timing is crucial.

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-No overworking the ganache

-or the sorbet...

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-..and careful not to overbake

-the cake or it will turn out dry.

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-Will our stars be able to reach

-such a high standard?

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-You look in shock, Rhys.

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-Eh?

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-People would pay hundreds

-to have that culinary experience.

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-Getting to taste it afterwards

-was incredible. I'm overwhelmed.

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-Goodness me!

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-Go and have a sit down.

-Maybe you should go and lie down.

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-In a darkened room.

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-Sit down and relax?

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-No chance. It's time for them

-to have another life experience.

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-The Pryd o Ser experience, that is.

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-While the recipes

-are fresh in your minds...

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-..and since we're already

-in a professional kitchen...

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-..it's time for another challenge.

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-Within the hour, nine experts

-will arrive to sample your menus.

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-International experts.

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-French, Italian, Indian

-and Welsh, of course.

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-Members of Clwb Rygbi Cymry Caerdydd

-will also be here...

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-..because you're catering

-for their big night tomorrow.

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-Everything's in your hands.

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-In the furthest corner.

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-The first course will be served

-in an hour and a quarter.

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-The main course in 1.5 hours

-and dessert in two hours.

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-The sugar's there.

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-The sugar's there.

-

-More time than their mentors had.

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-A week of fun

-has suddenly turned serious.

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-Dudley. Dudley.

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-I thought we'd be able to charge

-the batteries before tomorrow.

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-No chance!

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-The menu's ambitious, isn't it?

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-To say the least!

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-I'm prepping the fish,

-Rhodri's starting the dessert.

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-Souffle?

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-Souffle?

-

-It's renowned for being difficult.

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-Trystan's

-started preparing the vegetables.

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-Paj said

-we had to cut them into squares.

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-They look so much better on a plate.

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-Tudur's preparing the pigeon.

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-Tudur's preparing the pigeon.

-

-I have to cut off the wishbone.

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-Excuse me a second.

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-I'm preparing the sweet course.

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-The pudding.

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-Marged's preparing the starter.

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-I'm feeling sick.

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-I have no idea how much

-250 grams is. I go by inches.

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-Rhys is on the meat and

-Lisa's helping with the main course.

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-There's a lot to do!

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-With time ticking away,

-the pressure is mounting.

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-At times like this,

-glaring mistakes are made.

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-Where do fish swim?

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-Where do fish swim?

-

-In water.

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-Yes, in water. What colour

-do you associate with water?

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-Blue.

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-Blue.

-

-Why aren't you using a blue board?

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-Because I'm stupid, Dudley!

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-Non's just had a row from Dudley.

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-Has she? For what?

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-She was preparing fish

-and she wasn't preparing it...

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-..on the right chopping board.

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-Brown for vegetables.

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-Try that. It's not right.

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-How's Trystan? How's Tudur?

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-Are the boys OK?

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-Are the boys OK?

-

-They're behaving.

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-But if anyone's likely to explode...

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-..it's going to be Tudur,

-which is exciting!

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-You have half an hour

-before the starters are served.

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-Did you hear me?

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-Did you hear me?

-

-SILENCE

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-Whoa, it's hot here!

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-We can't stress enough

-how complicated the menus are.

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-Cabbage, orange juice, red wine,

-tonnes of sugar...

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-..and in the muslin is star anise,

-juniper, cinnamon and peppercorns.

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-When the nerves are jangling,

-silly things are likely to happen.

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-There's some left.

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-Like spilling ganache

-over the fridge...

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-..and a niggly presenter

-adding insult to injury.

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-Just so you know, 15 minutes

-till the starters are served.

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-I'm looking for the veal stock.

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-Rhys Meirion knows

-where your stock is, Tudur.

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-Is it in the fridge?

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-Is it in the fridge?

-

-The veal stock.

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-Everyone, just so you know,

-the guests and judges have arrived.

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-I hope you're ready.

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-I hope you're ready.

-

-No, not quite, chef!

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-Getting there!

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-Shall I put more here because

-they're ready at the same time?

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-I want the starters on the table.

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-Aiding Dudley with the scoring...

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-..are our guest chefs.

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-Padrig Jones and Mark Threadgill.

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-Also, some of the giants

-of the Cardiff food scene.

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-Only the best will satisfy them.

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-Cooking is a combination

-of love and passion.

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-What I'm looking for are textures

-of flavours, presentation...

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-..and the food on time.

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-I expect neat presentation

-and delicious flavours.

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-Eating is the most important thing

-in any restaurant.

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-However, the timing is essential.

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-To scare our stars even further...

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-..Rhys ap William and Sion Morgan

-from Clwb Rygbi are here...

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-..to make sure everything's in order

-for their big night tomorrow.

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-You're 15 minutes late now.

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-It looks lovely!

0:11:070:11:09

-I know

-it doesn't take long to cook fish...

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-..but these

-aren't going to be ready.

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-Let's get them on, quick.

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-Let's get them on, quick.

-

-Can I put them on now?

0:11:180:11:20

-You're late, but...

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-You're late, but...

-

-Doesn't matter. Carry on.

0:11:220:11:24

-The charcoal's

-in the thing over there.

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-When the heat is on,

-you have to keep a clear head...

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-..not walk around in circles, Lisa.

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-Where are the plates?

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-How are you meant to...?

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-How are you meant to...?

-

-The celery's done. It's in a dish.

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-Can I just put that there?

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-I have to apologize. I know

-some of you have to get to work.

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-I appreciate your time.

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-It doesn't bode well.

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-The stars are late.

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-We've never had

-such an expert panel...

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-..and I've never seen Dudley

-look so annoyed.

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-.

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-Subtitles

0:12:220:12:22

-Subtitles

-

-Subtitles

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-The stars must impress

-some of Wales' culinary giants...

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-..with a three-course meal.

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-They're already 20 minutes late...

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-..and Dudley is beyond annoyed.

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-How much longer do you need?

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-Minute and a half.

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-Great. How far off are we, Lisa?

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-Blimey! I need a peeled apple!

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-Service!

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-Service!

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-At last,

-the judges are eventually served.

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-Non first

-with her salmon and langoustine.

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-Marged is hot on her heels

-with mackerel...

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-..Waldorf salad and celeriac.

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-Like Caryl Parry Jones last year...

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-..it's

-all a bit too much for Marged.

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-How did you

-find that challenge, Non?

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-It was a big challenge but I like

-being thrown in at the deep end.

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-It didn't go according to plan

-but, on the whole, I'm happy.

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-The fish has been cooked well.

-It's not overdone.

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-The sauce is nice.

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-The sauce is nice.

-

-The plates must be hot.

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-Hot plates.

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-Hot plates.

-

-Now for the blue team.

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-You look tired, Marged.

-I know you were under pressure.

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-If I'd concentrated more this

-morning and gone through my notes...

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-..I'd have known the order and

-the tools I needed for the task...

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-..before I began.

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-..before I began.

-

-Emma's waiting for you.

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-I wasn't

-meant to be doing the starters.

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-I thought I was just

-going to be preparing the fish...

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-..before starting on the pudding.

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-The langoustine was delicious

-and I enjoyed the vegetables.

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-A lot of work has gone into it.

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-It was delicious.

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-The saltiness of the sea vegetables

-cannot be tasted.

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-Otherwise it's good.

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-We'd watched the chef at work

-and the speed at which he did it.

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-But I was about

-four or five times slower.

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-The fish was overcooked but

-it was OK for the first attempt.

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-All it needs is a few touches

-to make it more refined.

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-They praised it but your teams

-need you back in the kitchen.

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-Chop-chop!

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-Every member of the team

-is needed...

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-..because some are starting

-to lose it completely.

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-You have to cool them beforehand.

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-We don't have time to cool them,

-do we?

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-What if we do it now?

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-Non, I'm all over the shop. I want

-to start frying these in the pans.

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-And check the potatoes.

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-Is this not meant to be on?

0:15:240:15:26

-How long do we have?

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-How long do we have?

-

-Main course is half an hour late.

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-How long do these take?

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-Not long.

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-Not long.

-

-No? Great.

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-It's impossible to imagine the

-pressure in a professional kitchen.

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-That goes into that and then you

-mix it. That's what I wrote down.

0:15:410:15:46

-I don't know. That's too small.

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-But have we

-pushed poor Tudur too far?

0:15:500:15:53

-You told us lies. You took

-one of our team members out of it.

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-You naughty rascals!

0:15:580:16:01

-Hang on.

-No, no, no, no, no, no, no, no!

0:16:020:16:04

-If you thought

-only Tudur was having a bad day...

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-Hot, hot, hot!

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-..Rhys Meirion's having one too.

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-How do we get the pies out?

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-Use one of these?

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-Eurgh!

0:16:220:16:23

-Do you know what?

-Serve them in the foil.

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-Have you added stock?

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-Yes, loads of things

-but it just tastes like fat.

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-BLEEP!

-Argh!

0:16:340:16:36

-BLEEP!

0:16:370:16:39

-Half an hour late but it's arrived.

0:16:390:16:40

-Half an hour late but it's arrived.

-

-Veal loin....

0:16:400:16:42

-..red cabbage, blackberry sauce...

0:16:430:16:46

-..and a chip-shop pie

-from Rhys and Lisa.

0:16:460:16:49

-I've removed the pie at last!

0:16:490:16:52

-They're stuck

-because I didn't grease them enough.

0:16:530:16:56

-You prepared the pastry,

-the red cabbage...

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-..and butternut squash.

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-Yes, but I didn't cook them enough.

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-I forgot...

0:17:050:17:07

-Yes, I forgot to cook them.

0:17:070:17:10

-Hot!

-BLEEP!

0:17:110:17:13

-What would you do to improve this?

0:17:130:17:15

-Structure the timing better.

0:17:160:17:18

-Preparation,

-preparation, preparation.

0:17:180:17:21

-That made it difficult.

0:17:220:17:23

-That made it difficult.

-

-It's not cooked.

0:17:230:17:25

-BLEEP!

-disaster.

0:17:270:17:29

-What was it like

-having to face them with your food?

0:17:300:17:34

-A nightmare. Pure nightmare.

0:17:350:17:37

-We knew

-we'd fallen short of the mark.

0:17:370:17:39

-What do you think, Cindy?

0:17:400:17:41

-What do you think, Cindy?

-

-It's tasty.

0:17:410:17:43

-The plates were cold.

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-I can't eat what's inside

-because I can't get it out.

0:17:460:17:50

-Things hadn't been cooked,

-other things had burnt.

0:17:500:17:54

-We made a pig's ear of it.

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-I don't like the presentation.

-It's untidy.

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-The meat's very good.

-It's cooked to perfection.

0:18:020:18:05

-I'm afraid to tell Tudur...

0:18:050:18:07

-There's no sauce.

0:18:080:18:09

-There's no sauce.

-

-You're an hour late.

0:18:090:18:10

-For what? Where are we going?

0:18:100:18:12

-Over there.

0:18:130:18:14

-Over there.

-

-I didn't do wild mushrooms.

0:18:140:18:16

-After three hours...

0:18:190:18:21

-..and several panics,

-Tudur and Tryst are ready.

0:18:210:18:24

-Service!

0:18:250:18:26

-They're serving pigeon,

-Savoy and pancetta...

0:18:270:18:30

-..wild mushrooms and Madeira sauce.

0:18:300:18:33

-..wild mushrooms and Madeira sauce.

-

-Thank you.

0:18:330:18:34

-At least they're meant to.

0:18:340:18:36

-At least they're meant to.

-

-Where did things go wrong?

0:18:360:18:38

-Everything collapsed.

-It fell to pieces.

0:18:390:18:42

-I completely lost the plot.

0:18:450:18:47

-Did you make sauce?

0:18:470:18:49

-Did you make sauce?

-

-I made it...

0:18:490:18:50

-..but I wouldn't give it to a dog.

0:18:500:18:53

-It was that bad?

0:18:530:18:56

-I've learnt that if you

-don't prepare, there's no point.

0:18:570:19:00

-Paj told us

-that it's all in the preparation.

0:19:000:19:04

-They started off too slowly.

-There was no way of catching up.

0:19:040:19:09

-The sauce isn't there, the mushrooms

-aren't there. It's overcooked.

0:19:100:19:14

-It's easy to forget that this is

-completely foreign to us all.

0:19:150:19:19

-You can't expect us

-to pick things up instantly.

0:19:190:19:24

-You learn as you go along

-and we've learnt tons today...

0:19:240:19:28

-..that will take us into tomorrow...

0:19:280:19:31

-..and hopefully

-it'll turn out better.

0:19:310:19:34

-BLEEP!

-It's hot.

0:19:370:19:39

-With the previous courses

-served so late...

0:19:400:19:43

-..at least the desserts

-are ready for the judges.

0:19:440:19:48

-Rhodri's souffles

-have risen to the occasion...

0:19:480:19:52

-..and Catrin's pistachio cakes

-are a picture.

0:19:520:19:55

-Will they lift

-the culinary giants' spirits?

0:19:550:19:59

-I have to confess, I didn't

-have time to make the puree...

0:20:030:20:07

-..so I just mixed the cherries

-with icing sugar.

0:20:070:20:11

-It's tasty,

-especially the aerated chocolate.

0:20:110:20:14

-It's a difficult dish

-but she did a good job.

0:20:150:20:18

-Ooh!

0:20:180:20:20

-Thanks, Rhodri.

0:20:200:20:22

-This is an excellent effort.

-You can't really improve on this.

0:20:280:20:32

-Has that made you

-feel better or worse about tomorrow?

0:20:330:20:37

-Worse.

0:20:380:20:39

-Worse.

-

-Would you be happy to serve this?

0:20:390:20:41

-Yes, definitely the dessert.

0:20:420:20:44

-Perhaps I invested too much time

-in that souffle.

0:20:460:20:49

-I should've

-helped Tudur more on the main.

0:20:500:20:53

-That's something to discuss

-as a team.

0:20:530:20:56

-Francis, do you think this bunch

-will cook for 80 tomorrow night?

0:20:560:21:01

-They'll have trouble with

-the starters and main courses...

0:21:020:21:06

-..but in terms of the puddings,

-they've coped well.

0:21:060:21:10

-I'd say 50/50.

0:21:100:21:12

-It was tasty, but if it's late,

-the flavour won't mean a thing.

0:21:120:21:16

-It's vital they get their timing

-right and get things out on time...

0:21:170:21:22

-..or the lads will leave.

0:21:220:21:25

-That was a difficult challenge.

0:21:350:21:38

-The scores are in.

0:21:390:21:41

-The best main course today...

0:21:430:21:45

-..was the blue team's, so well done.

0:21:460:21:50

-Today's best pudding...

0:21:530:21:56

-..belonged to the orange team.

0:21:560:21:58

-Well done.

0:21:590:22:01

-As for the starters...

0:22:020:22:04

-It was a draw.

0:22:060:22:07

-It was a draw.

-

-Oh!

0:22:070:22:09

-However, it's the total that counts.

0:22:090:22:11

-Today's winners...

0:22:120:22:14

-..are the blue team,

-congratulations.

0:22:170:22:19

-There's no reward because

-I know you need plenty of time...

0:22:230:22:28

-..to go over these recipes as a team

-before tomorrow.

0:22:280:22:32

-There is one other thing.

0:22:340:22:37

-You know you won't be cooking

-for nine tomorrow.

0:22:380:22:43

-Neither will you be cooking for 80,

-as Dudley suggested.

0:22:430:22:47

-As well as the 80 guests...

0:22:480:22:51

-..the dishes will be judged

-by 10 accomplished judges...

0:22:520:22:56

-..some of whom

-have sampled your efforts today.

0:22:560:23:01

-There'll be a total of 90...

0:23:010:23:03

-..which equates to...

0:23:040:23:07

-..270 separate dishes.

0:23:070:23:10

-Sleep tight.

0:23:110:23:12

-These are the ingredients

-you'll need.

0:23:170:23:20

-This is obscene.

0:23:200:23:22

-It's getting serious now.

0:23:220:23:24

-It's going to be a nightmare.

0:23:240:23:27

-Oh, man!

0:23:270:23:29

-Oh, man!

-

-Pan fry the cubes!

0:23:290:23:31

-This year's champion is...

0:23:310:23:33

-S4C Subtitles by Adnod Cyf.

0:23:560:23:58

-.

0:23:580:23:59

Dosbarthiadau meistri gan ddau o brif gogyddion Cymru sy'n disgwyl y timoedd heddiw. The teams receive masterclasses from two of Wales's top chefs. Will their menus be of Michelin standard?