Plas Bodegroes, Pwllheli Brwydr y Fwydlen

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-Three enthusiastic cooks,

-three dishes...

-..and one opportunity

-to impress the judges.

-Today,

-we're at Plas Bodegroes in Pwllheli.

-Welcome to Brwydr y Fwydlen.

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-Plas Bodegroes is one of the

-most popular restaurants in Wales.

-Since opening its doors in 1986,

-the restaurant has won many awards.

-These include

-the Assembly Award for Tourism.

-This week,

-three local chefs go head to head.

-They want their dish to appear

-on the restaurant's menu.

-They must impress the proprietor,

-Chris Chown.

-The other man they must impress

-is the head chef, Hugh Bracegirdle.

-It won't be easy

-to secure their place on the menu.

-They must show their skills...

-..under the extreme pressure

-of the kitchen's heat.

-Time to meet the contestants.

-I'm Ieuan Evans from Bethel.

-I started to cook at home.

-I cooked with my family,

-who all said I was pretty good.

-I decided to attend Coleg Menai

-to study cookery there.

-It will be some challenge,

-but I think I can win.

-My name is Enlli Pugh.

-I live in Botwnnog.

-I'm a student in my second year...

-..at Coleg Meirion Dwyfor

-studying catering.

-I've been there for two years.

-In September, I hope to gain

-some professional experience...

-..in Cardiff or London.

-It would be nice to see my dish

-on the menu here at Plas Bodegroes.

-But who knows?

-Fingers crossed anyway!

-My name is Cai Andrew Davies

-and I'm from Caernarfon.

-I've cooked since I was a young boy,

-helping Mam in the kitchen.

-I attended Coleg Menai.

-I hope to become a pastry chef.

-The other contestants are good...

-..but I think I can do it.

-Enlli, Cai, Ieuan,

-a warm welcome to Plas Bodegroes.

-This will be your home

-for the next couple of hours.

-Relax your shoulders a little.

-Here are the team leaders

-of this happy ship.

-Hugh is the kitchen's head chef.

-Chris is the owner

-of Plas Bodegroes.

-Hugh, to start,

-what advice would you have?

-What would you

-be looking for in each dish?

-Flavour really.

-Be sure it all tastes right.

-Enjoy yourselves, go for it

-How would you describe

-the menu at Plas Bodegroes?

-I think it's a balance of flavours

-based on good, local ingredients.

-Find good, local ingredients.

-Cook to the best of your ability.

-Cook simply, put flavour first.

-Presentation, yes,

-it's got to look nice, taste nice.

-Before you start,

-you can see the chefs at work.

-Off you go.

-It was calm compared to my work,

-which is manic by contrast.

-The food looked lovely.

-Hugh himself, the head chef,

-runs the kitchen...

-..and yet he seemed quite chilled.

-The food looked really nice.

-I was watching carefully

-how they were preparing the plates.

-It's changed my own approach

-to dishing up.

-We shall see.

-Enlli, has cooking always

-played a part in your life?

-Yes.

-I began cooking at a very young age.

-My grandmother and my mum

-are also keen cooks.

-Following on from that,

-I took an interest in their cookery.

-I tried to take it forward

-and to take over the process myself.

-Do you have a special preference?

-Puddings are my favourite,

-I must admit.

-You have a sweet tooth.

-Are you making a pudding

-in this competition?

-Yes, a tart or crumble,

-consisting of rhubarb with custard.

-Hugh, any tips for Enlli?

-First, the rhubarb

-should taste of rhubarb.

-Add plenty of sugar,

-so that it's not too bitter.

-The same applies to the pastry.

-Roll it properly, rest it enough.

-It needs to be cool.

-Let's hope it'll be A-OK.

-Alaw, you're one of Enlli's sisters.

-You are five children in all.

-You are five children in all.

-

-Yes.

-Is it a very noisy house?

-Is it a very noisy house?

-

-Yes, it is.

-But a lot of fun!

-How would you

-describe Enlli as a person?

-She has a colourful personality.

-Is she a good cook in the kitchen?

-Yes, I don't think

-she has any nerves at all.

-She's the same when she performs.

-What do you think of her pudding?

-What do you think of her pudding?

-

-I'm not too keen on rhubarb.

-Nor me.

-A silent high five!

-For the competition, Ieuan,

-what will you make?

-Duck, served with plum sauce,

-some chilli and new potatoes.

-Why?

-I've always wanted to cook duck

-but never had the chance.

-I thought this

-would be a good chance.

-In a competition?

-You're living on the edge.

-A wise move, Hugh?

-Cooking it for the first time,

-it's a hell of a risk.

-You must know

-how to cook it medium or pink.

-Don't use a timer. Touch everything.

-Here's a little tip.

-If you want

-to cook something well done.

-Medium, medium rare and rare.

-It's done by touch.

-Just a little tip.

-In terms of the presentation,

-have you planned how to serve it?

-Will the sauce cover it all,

-or will it be on the side?

-I'm not sure yet.

-I'm not sure yet.

-

-What do you think?

-Serve it on the side,

-because of the skin.

-If it's nice and crispy,

-the sauce would hide all that.

-It's all the more so with duck,

-which cooks pink.

-If you pour hot sauce on it,

-it cooks it further.

-Always serve it on the side.

-Ieuan is quite a cool chap.

-He hardly shows any stress at all.

-We've concentrated

-on preparation and timing.

-How long does it take to cook?

-That's been our main focus.

-He can win it if he wants...

-..but Ieuan is happy

-just to have the chance to compete.

-Cai, which dish have you decided

-to prepare for the competition?

-I've decided to make

-a chocolate and brandy souffle.

-Right. Why did you choose that?

-I'm not sure.

-I've looked through recipe books

-and asked the head chef at work.

-I've asked my boss at work

-and various people.

-I decided to do this.

-Has Cai gone for something

-that will test him a little?

-Yes, in a competition, it takes

-some guts to make a souffle.

-I know many people

-who don't do that any more.

-It's too risky -

-it may not work properly.

-Fair play to him,

-he's taking a risk in a competition.

-What are you doing?

-I've done the eggs.

-I'm adding chocolate.

-Will you be buttering your ramekins?

-Yes.

-Yes.

-

-How?

-If I were you...

-In work, we'd use pastry brushes.

-If you want to butter,

-instead of going around...

-..when you think about it,

-the souffle is inside.

-It will stop the souffle rising.

-Butter upwards, straight.

-Make straight lines.

-The egg white starts to cook,

-goes upwards and rises nicely.

-You can dip it

-into cocoa powder too.

-As it rises, a crust forms.

-Otherwise, it'll all be soft.

-This creates a nice crust.

-Cai is on starters and desserts.

-He's starting to work on main meals,

-and so on.

-For such a young lad,

-he is professional.

-He can handle

-the stress of the kitchen.

-I see Cai, in ten years' time,

-having his own place.

-It's time for our contestants

-to sharpen their knives...

-..and say farewell

-to their domestic kitchens.

-This is the reality

-of professional cooking.

-Do they have the skill

-and the ability to make it?

-In Part Two, we turn up the heat.

-Who will emerge victorious

-at Plas Bodegroes?

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-Three contestants, three dishes.

-There is only one space on the menu.

-They've watched the best

-and made their dishes at home.

-It's time to face the judges.

-Ieuan, Cai, Enlli,

-the hour is upon you.

-As you know, you only have an hour.

-That covers preparing your food

-and cooking it.

-Remember, only one of you

-can win a place on the menu.

-Your time starts now. Good luck.

-Right, how are things going?

-Where have you reached?

-What have you done?

-I'm in the middle

-of making the sauce right now.

-The duck over there is in the oven.

-The potatoes are here.

-What do we have to remember?

-How do you measure the tenderness?

-Sorry.

-That's fine. Carry on.

-How's it going, Cai?

-Fine, I think. So far.

-Where have you reached?

-I've prepared the chocolate,

-and I'm going to make my sauce.

-OK? Enjoying yourself?

-It's good, yes!

-Enlli, how are you doing?

-Enlli, how are you doing?

-

-Fine thanks, I think.

-I've noticed one thing.

-It's very detailed work,

-when you cut the crust.

-Do you have to leave it cool

-a little?

-Just a little bit, because

-from the oven it might fall apart.

-To keep its shape,

-allow it to cool but not too much.

-I might have left it

-to cool a while longer at home.

-Rhubarb -

-what else have you placed in there?

-I want to add a crumble topping.

-It can go back in the oven

-to cook a bit more.

-That gives me time

-to make the custard.

-I'll leave you in peace.

-Ten minutes left,

-there are ten minutes left.

-Just under ten minutes to go.

-How are things, Ieuan?

-OK, everything's going fine.

-You're too good.

-We need drama, Ieuan, tears!

-I'll cut off a finger.

-We need blood!

-I like these floral-shaped carrots.

-I like these floral-shaped carrots.

-

-Yes, a splash of colour.

-I'd better leave you in peace.

-I'll disturb somebody else!

-Right, Cai,

-there are only a few minutes to go.

-You don't want to chat,

-but how are things?

-Things seem fine.

-The souffle seems to be rising.

-That's nearly ready.

-The sauce is ready.

-The timing was a concern.

-The timing was a concern.

-

-Yes, right at the end.

-They need to be

-brought out straightaway.

-What if you timed it all wrongly?

-It could become overcooked.

-The eggs in the centre

-would become scrambled.

-It would be slushy

-if you undercooked it.

-That's not very nice!

-That's not very nice!

-

-The timing must be spot-on.

-Enlli, how have things been so far?

-Enlli, how have things been so far?

-

-Fine, I think.

-I think everything's ready.

-I'm getting ready to plate it up.

-You've been reducing some orange.

-What will you do with it?

-I'm going to serve it on the side.

-It offers them a little taste

-of what I used for the rhubarb.

-You're keeping an eye on the oven.

-Cai's food is in there as well.

-I need to be careful not to

-open the oven or I'll have a row.

-I think I'll just keep an eye on it.

-Right, one minute to go.

-You have only a minute left.

-Start to put everything together.

-Ten seconds.

-Five, four...

-..three, two, one.

-Stop!

-Chocolate and brandy souffle

-This looks nice. What is it?

-This looks nice. What is it?

-

-Chocolate souffle.

-Given that you've not made

-a souffle before, it's very nice.

-Next time,

-I wouldn't bother with the orange.

-Have the sauce and souffle

-without the orange.

-Well done. A very good souffle.

-Thank you.

-How did you feel when the judges

-were tasting and enjoying your dish?

-You don't hear it all the time.

-At work, people in the kitchen

-don't tell you the food is nice.

-Hearing from experts like these

-that your food is nice...

-..is nice to hear.

-Cai's souffle was excellent.

-It tasted nice.

-Could have done with a stronger

-chocolate, a little bit eggy.

-A lot of people

-don't attempt to do any souffle.

-To do a souffle in a competition

-is a good challenge.

-And he rose to it, literally.

-Duck with plum and chilli sauce

-What do we have here?

-Duck in plum and chilli sauce

-with baby new potatoes.

-It's quite oriental then?

-It's quite oriental then?

-

-It smells nice.

-The duck's nice.

-Yes, a nice sauce.

-More chilli though?

-More chilli though?

-

-Yes, a bit more chilli.

-I would just pickle

-the veg if I were you.

-Keep it the same,

-with the flowery bits and all that.

-Pickle the actual carrots

-and cucumber, but it's nice.

-It does need more chilli.

-Thank you, Ieuan. Good luck.

-Ieuan, the competition is over.

-How did things go?

-Superb,

-it was fantastic in the new kitchen.

-It was great to work there.

-It was great to work there.

-

-Were you worried at all?

-I was worried about the duck

-not being as it should.

-But it turned out

-quite nice and pink.

-He cooked the duck nicely.

-It was a good sauce.

-With quite a bit of help,

-he came out with a very good dish.

-For a dish on our menu,

-will it look the same as he did it?

-Will it be totally different?

-It's one thing to think about.

-Home-made Crumble

-What do we have, Enlli?

-Rhubarb crumble with creme anglaise.

-Not too sweet either.

-Not too sweet either.

-

-Nice pastry.

-Is there orange in the pastry?

-Yes,

-it has orange zest in the pastry.

-It's quite well balanced.

-Well done. Very nice.

-Well done. Very nice.

-

-Thank you.

-Here's what I'd like to know -

-you present the food to the judges.

-How do you feel when the tasting

-starts, and you look at their faces?

-Quite nervous, to be honest.

-You're not sure of the kind

-of feedback you'll have from them.

-Will they like it or not?

-Evidently, from what I heard,

-they enjoyed it.

-It was good.

-Her orange sauce was excellent.

-A good technique with the pastry.

-Nicely made, and a good idea

-to put the zest in the pastry.

-Rhubarb could have been cooked

-a little bit more...

-..but unmistakably rhubarb.

-I think the crumble topping

-could have been more of a crumble.

-It was basically porridge.

-A proper crumble topping

-would have made it a lot better.

-A bit of butter

-and toast it in the oven, true.

-Enlli, Cai and Ieuan, you have

-proved yourselves in the kitchen.

-You appeared to be happy

-and comfortable there.

-But only one of you can win.

-Only one place

-is available on the menu.

-The moment has arrived.

-Before revealing

-whose award it is...

-..Chris, what are your

-general comments...

-..and opinion

-on the contestants today?

-We have been very impressed

-to have three very keen young cooks.

-All three

-have shown good talent.

-There were goods and bads

-to each of the three dishes.

-We thought it was

-a very high standard.

-A very difficult decision to make.

-Hugh, have you reached a decision?

-Hugh, have you reached a decision?

-

-Yes indeed.

-I'd like to say

-how well they've done today.

-I would give a job to all of you.

-The winner is...

-..Enlli.

-Well done.

-Congratulations. Very good.

-When I heard I'd won,

-you know, it was...

-..I was happy, to be honest,

-that my dish had come out on top.

-To secure a place on the menu

-is a nice feeling.

-People can see that an outsider

-has her dish on the menu.

-Very good.

-Congratulations again to Enlli,

-our winner here in Pwllheli.

-Her winning dish

-is on the menu at Plas Bodegroes.

-Join us again next week...

-..when three more cooks

-will be up for the challenge.

-S4C Subtitles by Adnod Cyf.

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