0:00:19 > 0:00:21Hello and welcome to The One Show with Matt Baker.
0:00:21 > 0:00:22And Alex Jones.
0:00:22 > 0:00:25Standby for a big night tonight - as we are exclusively revealing
0:00:25 > 0:00:27the next UK City of Culture.
0:00:27 > 0:00:31There are five cities in the running and we've got cameras in all of them
0:00:31 > 0:00:33with crowds anxiously waiting to find out
0:00:33 > 0:00:36if they are going to win.
0:00:36 > 0:00:44There they are Coventry, Paisley, Stoke on Trent,
0:00:44 > 0:00:49Sunderland and Swansea....Carrie's standing by in the current
0:00:49 > 0:00:53Which is Hull, where the announcement will be made later on.
0:00:55 > 0:00:59Hello from Hull - the current UK City of Culture.
0:00:59 > 0:01:05All five cities are behind me waiting to see if they will be
0:01:05 > 0:01:12warded the title for 2021. You can see this aquarium behind me, the
0:01:12 > 0:01:19Deep. There is a lot at stake here, not least the £3 million lottery
0:01:19 > 0:01:26heritage money. Hull opened up 450 activities, events, exhibitions. Due
0:01:26 > 0:01:311.4 million visitors to the city and generated money into the local area.
0:01:31 > 0:01:39Let's see what has happened in the area over the last 12 months. The
0:01:39 > 0:01:44year started with a bang - some of the best fireworks the UK have ever
0:01:44 > 0:01:53seen lit up the city.Fantastic! Come to Hull!
0:01:53 > 0:01:57Live performance, film and poetry were all featured. Flood was a story
0:01:57 > 0:02:01of how survivors tried to make a new world.
0:02:01 > 0:02:09Having trained in Hull, top a top ballet dancer returned to the city
0:02:09 > 0:02:13for the reopening of the Hull new theatre. It is sometimes cold in
0:02:13 > 0:02:22Hull, but that is not why these people are blue. 3,200 brave
0:02:22 > 0:02:29painting their skin in the sea of Hull nude installation. Land of
0:02:29 > 0:02:34green ginger caught giants, mystical creatures to Hull.It was
0:02:34 > 0:02:38imaginative, it was thrilling.It was fantastic! Well worth the wait
0:02:38 > 0:02:43and I want to see it again. So that is what has happened in
0:02:43 > 0:02:50Hull. Let's chat to the director of Hull 2017, Martin Green. What can
0:02:50 > 0:02:54cities learn from Hull this year? What they will find here is a city
0:02:54 > 0:02:58that shows what happens when everyone works together to tell its
0:02:58 > 0:03:03story and celebrate its voice. That is when you get a 500% increase in
0:03:03 > 0:03:09your gallery. 300,000 hours of volunteers by 2,500 volunteers. It
0:03:09 > 0:03:12has been a sensational year for Hull. I wish you all the best of
0:03:12 > 0:03:18luck.We all want a bit of that. You guys have a 20-year legacy for this?
0:03:18 > 0:03:24We have it stretched out. 3,500 seat venue opening next year. Full plan.
0:03:24 > 0:03:29You ain't seen nothing yet from Hull.All this is the brain child of
0:03:29 > 0:03:35Phil Redmond. We know you for Grange Hill, Brookside, all this stuff.
0:03:35 > 0:03:41Where did this come from?From Liverpool 2008 as the European
0:03:41 > 0:03:48Capital of Culture. The economy doubled from £2 billion to £4
0:03:48 > 0:03:52billion.It means a lot to the city? A transformational prize really.
0:03:52 > 0:03:57Having seen that, as I suggest to the Government, why wait for Europe
0:03:57 > 0:04:01all the time, do our own and do one every four years.That is fantastic.
0:04:01 > 0:04:05That is incredible. We will announce at the end of the show, in 20
0:04:05 > 0:04:10minutes, who will be awarded the title. Are you nervous, guys? Yes,
0:04:10 > 0:04:13they are nervous. We are really excited here. Back to you in the
0:04:13 > 0:04:19studio. In the studio we are joined by two guests who know a thing or
0:04:19 > 0:04:31two about crucial decisions, from MasterChef: The Professionals.
0:04:31 > 0:04:35We were talking Marcus that you are just above Liverpool.
0:04:35 > 0:04:42What do you remember about that time? We heard Phil talking about
0:04:42 > 0:04:46the transformational prize.I remember going to the markets in
0:04:46 > 0:04:49Liverpool and remembering how harsh and difficult it was in Liverpool.
0:04:49 > 0:04:53When it won that award it was the injection, the energy that was
0:04:53 > 0:04:57brought upon the city and the investment. Then I think it was the
0:04:57 > 0:05:01tourism and the spotlight that shone on Liverpool. When you go back you
0:05:01 > 0:05:05can see it is a legacy and still looks amazing. Looks better than
0:05:05 > 0:05:11when I was a boy. That is for sure. And Monica you have been in the UK
0:05:11 > 0:05:16for 18 years now. Although we are talking culture tonight, how have
0:05:16 > 0:05:20you seen British cuisine change in that period?Hugely so. I think in
0:05:20 > 0:05:24the 18 years Marcus would have seen that as well. For me, come from New
0:05:24 > 0:05:30Zealand, back then, I thought the supermarkets had really rubbish
0:05:30 > 0:05:33selection from vegetables to meats compared to what we have now, 18
0:05:33 > 0:05:38years later. Farmers' markets - a huge push on local produce as well.
0:05:38 > 0:05:43And of course I think London is the place to be with the food scene. We
0:05:43 > 0:05:47are so spoilt for choice.How would you describe the food 20 years ago
0:05:47 > 0:05:52and how would you describe it now - British food?We, as a nation have
0:05:52 > 0:05:55improved our knowledge. I think there's been a lot of excitement
0:05:55 > 0:06:00about food. Very slow at the beginning. There's been certain
0:06:00 > 0:06:05cookery writers and TV shows and the media have pushed food. It's all in
0:06:05 > 0:06:08the newspapers, every weekend there is food. There's a huge amount of
0:06:08 > 0:06:11education over the years. It's changed. We are a lot healthier in
0:06:11 > 0:06:19our choices.That is it, we are more aware of what we consume. We will
0:06:19 > 0:06:22find out about MasterChef: The Professionals later on.It is
0:06:22 > 0:06:27interesting because we are moving on to what we are touching on there.
0:06:27 > 0:06:31The nation is struggling with an obesity crisis. With that comes
0:06:31 > 0:06:36added pressure on the NHS and our emergency services.So Jo has found
0:06:36 > 0:06:40out how they are adapting to cope with it.
0:06:40 > 0:06:4530-year-old Gavin weighs 33 stone. He's been more or less confined to
0:06:45 > 0:06:49his flat for the last four years.I don't leave the flat unless it's for
0:06:49 > 0:06:55hospital. I hate it. I prefer to be independent.Today, this patient
0:06:55 > 0:07:00transport team are escorting Gavin to a hospital appointment, where he
0:07:00 > 0:07:06will learn if he's lost enough weight to undergo surgery.The last
0:07:06 > 0:07:10bit I end up is struggling downstairs and falling on one of
0:07:10 > 0:07:14them or something like that because they have to go backwards down
0:07:14 > 0:07:17stairs to support me. For me to fall on one of them it could do me and
0:07:17 > 0:07:24them serious damage.Over 1,000 NHS staff have been injured whilst
0:07:24 > 0:07:28caring for obese patients in the last five years.It is five to ten
0:07:28 > 0:07:35years we are seeing moral patients. I have injured my back. I wouldn't
0:07:35 > 0:07:44be surprised if some have it.In the past decade there's been a ten-fold
0:07:44 > 0:07:50reincrease in admissionals. Moving patients like Gavin requires
0:07:50 > 0:07:55specialist training. Well now, I understand that more and
0:07:55 > 0:08:05more people are
0:08:07 > 0:08:15becoming bariatric.Situations like Gavin's often require support from
0:08:15 > 0:08:18more than one emergency team. The Fire Service oftens plays a crucial
0:08:18 > 0:08:23role when it comes to emergencies involving serverly overweight
0:08:23 > 0:08:29patients. Today I am here to see their latest kit helping them
0:08:29 > 0:08:35prepare for these super size rescues. This is it, Barry a 25
0:08:35 > 0:08:38mannequin, costing over £4,000. The station manager is one of the first
0:08:38 > 0:08:43in the country to include it in training for his crew.
0:08:43 > 0:08:49So the purpose of this mannequin was to reflect the trend that the
0:08:49 > 0:08:53patients are increasing and what it will do is provide us with an
0:08:53 > 0:08:58opportunity to deal with a mannequin which is the size. When you get
0:08:58 > 0:09:02called to a house in the early hours of the morning and you need to get
0:09:02 > 0:09:08them out.The number of bariatric cases have increased by a third
0:09:08 > 0:09:20since 2016. Today's training will prepare these firefighters for a
0:09:20 > 0:09:25number of occasions. The mannequin just fits through the door, let
0:09:25 > 0:09:28alone seven people around it. This is what they call a pinch point.
0:09:28 > 0:09:34Excellent!This is where they have to be so careful, no not to drop the
0:09:34 > 0:09:37mannequin or the casualty but they are not reaching through and
0:09:37 > 0:09:40injuring themselves. Barry's left the room. But it is not just
0:09:40 > 0:09:44doorways. The crew are trained on safely moving Barry through hall
0:09:44 > 0:09:49ways and into a seated position. Can you imagine if you are the person
0:09:49 > 0:09:53being rescued here, that you have p put all your trust in this crew.
0:09:53 > 0:09:58Have you seen an increase in call-outs to bariatric patients?We
0:09:58 > 0:10:04are.And we had a road traffic collision which involved an
0:10:04 > 0:10:08articulated truck. It went off the embankment and the driver was, I
0:10:08 > 0:10:14think he was about 22 stone. We had to support one of our own stretchers
0:10:14 > 0:10:16with two ladders that were strapped together to support and strengthen
0:10:16 > 0:10:22it.So a stretcher but supported by a couple of ladders.That was before
0:10:22 > 0:10:27we had the training that we do now as well.It is a good memorior the
0:10:27 > 0:10:36team though? Yes. Has he bought a drink yet?Not yet.Thanks to Barry
0:10:36 > 0:10:41the mannequin and the crews, they have hand on experience to prepare
0:10:41 > 0:10:48for real life call-outs to people, just like Gavin.I have the
0:10:48 > 0:10:52appointment and in ten weeks I have lost over a stone. I am waiting for
0:10:52 > 0:10:56the phone call. I have light at the end of the tunnel. It has been a
0:10:56 > 0:11:02long journey and I'm a bit emotional.
0:11:02 > 0:11:04The transport team use equipment called a stair climber to get Gavin
0:11:04 > 0:11:08home.I am massively grateful to everybody from the transport
0:11:08 > 0:11:12service. They have been fantastic. My aim is to not have to use them.
0:11:12 > 0:11:17Thank you. Thank you.
0:11:19 > 0:11:23I am sure that would have taken a lot of people by surprise then. We
0:11:23 > 0:11:30wish him all the best with his weight loss. As far as MasterChef:
0:11:30 > 0:11:33The Professionals is concerned, we have seen a lot of healthy food this
0:11:33 > 0:11:37show. Is that a marked difference, or something which has been slowly
0:11:37 > 0:11:43dwroing?It is a difference to other years. -- slowly growing? It is a
0:11:43 > 0:11:49difference over other years. I think the awareness for the public is
0:11:49 > 0:11:52just, you know, something that everyone is really keen on eating
0:11:52 > 0:12:00better. People are aware of their food, when it has been known how
0:12:00 > 0:12:05many pesticides have been put into things in the wheat and how it is
0:12:05 > 0:12:09affecting bread. People are careful in the choices we make. And also
0:12:09 > 0:12:13back 18-20 years ago food was very heavy in cream and butter. As chefs,
0:12:13 > 0:12:19for myself as well, you know, our pallet has changed. We don't want
0:12:19 > 0:12:25heavy food. Vegetables are a wonderful choice these days. We are
0:12:25 > 0:12:28responsible for teaching the next generation and our children as well,
0:12:28 > 0:12:33that you know, eating well can be tasty and healthy.And interestingly
0:12:33 > 0:12:42Marcus, the nine that are left, they are very young. There is a
0:12:42 > 0:12:5122-year-old...Are you saying I am old!Will these are the people who
0:12:51 > 0:12:57will bring this nutritious food the table in a high standard.There are
0:12:57 > 0:13:02a lot of young chefs out there and it takes a lot of courage to come on
0:13:02 > 0:13:08a show like this. I love their naivety and their brilliance, it is
0:13:08 > 0:13:12so encouraging because you see them shine. They listen to your every
0:13:12 > 0:13:15word and they grow through the competition. They are taking your
0:13:15 > 0:13:22criticism as advice. They all do. A young chef does absorb it. The
0:13:22 > 0:13:27nutritional value of food sometimes seems boring. Young chefs or any
0:13:27 > 0:13:30contestants make boring ideas into something very special and tasty.By
0:13:30 > 0:13:37charring things.They are charring everything.Now it is charring.They
0:13:37 > 0:13:41are doing cauliflower. I have been charring for years, Marcus. This has
0:13:41 > 0:13:47been my style for absolutely decades now.I have had many charred
0:13:47 > 0:13:52meals...Charred pasta dish... It is a thing now, isn't it? What is
0:13:52 > 0:13:55really good then charred? What would you think is the best vegetable to
0:13:55 > 0:14:02be charring?I think the lighter vegetables. You take a little baby
0:14:02 > 0:14:06gem lettuce, if you try and char it on the grill, by the time it is
0:14:06 > 0:14:10charred it is really overcooked and gone soft. What they are doing is
0:14:10 > 0:14:15slightly marinating it. Charring it gives it the flavour or the
0:14:15 > 0:14:19perception it's been on a grill. Rather than put everything in the
0:14:19 > 0:14:23oven for a long period of time go into the garage and get your
0:14:23 > 0:14:30blowtorch out.The whole house would be up in flames!We have a lot of
0:14:30 > 0:14:34used sheep bedding on our farm. This is a thing as well. That was quite a
0:14:34 > 0:14:44creation.It was. Probably won't have that in a hurry.That was Matt.
0:14:44 > 0:14:51That was sheep's dung, smoked sheeps dung. It was an Icelandic method of
0:14:51 > 0:14:55charring he wanted to try out.It doesn't sound apitizing but looks
0:14:55 > 0:15:00lovely in the picture. No dung on tonight's show. Just fine dining.
0:15:00 > 0:15:05The five chefs compete for a place in the semifinal. Let's have a look.
0:15:13 > 0:15:18Just drop a tiny bit on the top of it.Come on, guys, get a move on.
0:15:18 > 0:15:23Waiters and guests are waiting. Your time is nearly up.
0:15:29 > 0:15:33There's a while to go before the winner is announced, but last year's
0:15:33 > 0:15:37winner was Gary Maclean. Born in Glasgow, he was hailed as a major
0:15:37 > 0:15:44talent by the judges, and he's here tonight.Come on, Gary.How has your
0:15:44 > 0:15:47life changed since winning this thing?It's been absolutely
0:15:47 > 0:15:51incredible. Recently I was named as Scotland's first national chef,
0:15:51 > 0:15:57which is crazy in its own right. I've been all over the world. I've
0:15:57 > 0:16:00got a job with BBC Scotland, presenting a show as well. I have
0:16:00 > 0:16:05lived the Masterchef dream, I really have.I loved watching you, Gary,
0:16:05 > 0:16:14but what marked him out particularly?Gary was very
0:16:14 > 0:16:19confident and because of the experience that he had over the
0:16:19 > 0:16:26other contestants.Not nervous, that was the key?I never really felt
0:16:26 > 0:16:30nervous that often. With your food, you are nervous, but when you are
0:16:30 > 0:16:37cooking, I wasn't.He's got five kids that home and teaches a load of
0:16:37 > 0:16:42kids at school, it was a bit of fun. The difference in my opinion for
0:16:42 > 0:16:45Gary is that he really developed through the show. If you put all the
0:16:45 > 0:16:52chefs in a line-up and thought a college lecturer from Glasgow in his
0:16:52 > 0:16:57late 30s, 40s, five children, you think, no, surely not, why are you
0:16:57 > 0:17:01here? Wow, did he prove me wrong, because that was the most unlikely
0:17:01 > 0:17:04chefs you would think would be in the competition, but could also win
0:17:04 > 0:17:07it, so what an inspiration for teachers and the next generation of
0:17:07 > 0:17:12young chefs, who will be taught by this guy.Absolutely flying back
0:17:12 > 0:17:16into Paisley tonight, which may be or maybe not the new City of
0:17:16 > 0:17:21Culture. We'll find out soon. Masterchef: The Professionals is on
0:17:21 > 0:17:27tonight on BBC Two at eight.If you want to cook like MasterChef, you
0:17:27 > 0:17:30will reach for recipe books for inspiration.Now there's an
0:17:30 > 0:17:37alternative, Internet videos filmed in home kitchens and not a celebrity
0:17:37 > 0:17:41chef insight. Here's Ricky.Online recipe videos are nothing new but
0:17:41 > 0:17:45these overhead ones are little different and they have exploded in
0:17:45 > 0:17:50popularity. This one has had over 200 million views. These overhead
0:17:50 > 0:17:54videos have developed a unique style, all of their own. Simplicity
0:17:54 > 0:17:59is the key. They are filmed from a birds eye perspective with graphics
0:17:59 > 0:18:02guiding you through each stage of the recipe and they are normally
0:18:02 > 0:18:06around a minute long. I'm on my way to meet someone who has turned
0:18:06 > 0:18:13overhead recipes into their very own business. Hello, how are you doing?
0:18:13 > 0:18:18Hello, how are you doing.Despite doing all the filming in his
0:18:18 > 0:18:23parents' kitchen, Ben and his cameraman have racked up 100,000
0:18:23 > 0:18:27followers on social media, and today, he's going to show me how he
0:18:27 > 0:18:35makes one of his most popular videos. Chorizo. Where are you
0:18:35 > 0:18:42going?I'll be back, Ricky! I have to make sure I put the garlic and
0:18:42 > 0:18:45exit the shot completely and come back in again and it looks like the
0:18:45 > 0:18:50garlic is basically cutting itself all the way along.When did this
0:18:50 > 0:18:54online phenomena start of overhead cooking recipes?It was with
0:18:54 > 0:19:01BuzzFeed. They created channel called Tasty. They pioneered that
0:19:01 > 0:19:05overhead sped up how to cook videos. People like to visualise food, so
0:19:05 > 0:19:09you can relate with the food more when you see it on the page and it's
0:19:09 > 0:19:13taken one step further when you can see a video of it actually being
0:19:13 > 0:19:17made.Do you think people cook your recipes, or do they just watch them
0:19:17 > 0:19:21and sit on the sofa and order a takeaway?I know that they cook the
0:19:21 > 0:19:26recipes because we get so many photographs, them and their mates
0:19:26 > 0:19:30holding them up.15 minutes under the grill and it's ready. What's
0:19:30 > 0:19:39really inspired me. Can I have a go. .We've got the man to do it right
0:19:39 > 0:19:47here.With Rupert as my cameraman. Into the shot now. And the same.I'm
0:19:47 > 0:19:50filming my own recipe, one pot haddock wrapped in Parma ham. This
0:19:50 > 0:20:01is quite weird, always stop start. Yeah.Come in straight, directly
0:20:01 > 0:20:06overhead, I'll get a nice side shot as well.At this point then we'll
0:20:06 > 0:20:11add graphics saying how long the fish should be for. Job done. Not
0:20:11 > 0:20:18bad. I wonder how my overhead recipe video will compare to a normal
0:20:18 > 0:20:22written recipe. Time for a 1-shot experiment. Testing out my video,
0:20:22 > 0:20:27online newbies Daphne and beta. They've never cooked this way
0:20:27 > 0:20:31before. Catering students Georgia and Romario will be doing it the
0:20:31 > 0:20:37old-fashioned way, with a written recipe. Let's see how they get on.
0:20:42 > 0:20:50It doesn't actually say... Yeah, how do you do that?Technical
0:20:50 > 0:20:53malfunction.Looks like we've had a loss of Internet connection. Here we
0:20:53 > 0:21:01go, and we are back online.We are cooking the fish.I'm going to keep
0:21:01 > 0:21:10it like this, it's a bit rustic, the dish, isn't it?Done, awesome.Now
0:21:10 > 0:21:15for the important part. How do they taste? The one on the right, the
0:21:15 > 0:21:18recipe one, because you hadn't seen a visual picture of it it could have
0:21:18 > 0:21:21been sweated down a bit more, to give more depth of flavour. That's
0:21:21 > 0:21:28really good, guys. The one on the left, the video one, because you
0:21:28 > 0:21:32could see what the ingredients were doing, I think you got it bang on.
0:21:32 > 0:21:37And what did our chefs think?I really enjoyed it. I think the real
0:21:37 > 0:21:40benefit was being able to see each step.The video gives you the basics
0:21:40 > 0:21:46of how to cook things down to a bit more of a colour, or how they want
0:21:46 > 0:21:50it a bit more.It seems the overhead recipe video has something new and
0:21:50 > 0:21:53exciting to offer but I wouldn't throw those cookbooks away just yet,
0:21:53 > 0:21:58just in case your battery dies! It's not working!
0:21:58 > 0:22:03We've got that is ugly on The One Show website.Have a go.That's
0:22:03 > 0:22:09where I'm going wrong, if I watched something it might be easier.Do you
0:22:09 > 0:22:13look at recipes online?I don't, actually.What's that Jamie Oliver
0:22:13 > 0:22:18upto?
0:22:18 > 0:22:20On last night's programme we saw inside the new aircraft carrier
0:22:20 > 0:22:21HMS Queen Elizabeth.
0:22:21 > 0:22:24And this morning the Queen formally handed it over as part
0:22:24 > 0:22:25of the Royal Navy fleet.
0:22:25 > 0:22:28But it's been 20 years since Her Majesty bid farewell
0:22:28 > 0:22:30to another vessel that was once close to her heart.
0:22:30 > 0:22:32Gyles has been aboard.
0:22:36 > 0:22:42I'm in a place with time -- where time stands still, because this is
0:22:42 > 0:22:46the Royal yacht Britannia. And one minute past three is the time that
0:22:46 > 0:22:50the Queen left this ship for the very last time. It was an emotional
0:22:50 > 0:22:58departure. 20 years ago, on the 12th of November, 1997, the Queen was
0:22:58 > 0:23:01seen to shed a tear in public. It happened as she made her a final
0:23:01 > 0:23:08farewell to her beloved Britannia and the 240 strong crew,
0:23:08 > 0:23:17affectionately known as Yachties. Her Majesty's yacht was
0:23:17 > 0:23:20decommissioned and took up a final permanent mooring here at least, in
0:23:20 > 0:23:25Edinburgh. But what was it about Britannia and her crew, who drew
0:23:25 > 0:23:31such emotion from the Queen, who is normally so reserves? Unlike the
0:23:31 > 0:23:37other royal residences that were bequeathed to the team Britannia was
0:23:37 > 0:23:42different. It was all approved by Queen and Prince Philip. It wasn't a
0:23:42 > 0:23:45residence, it's a place where the couple's personal taste could be
0:23:45 > 0:23:49seen and in the Queen's own words, it was the only place she could
0:23:49 > 0:23:53truly relax. The Royal yacht's maiden voyage was from Portsmouth to
0:23:53 > 0:24:00Malta on the 14th of April, 1954. Over the next four decades the
0:24:00 > 0:24:06Royals a refuge from the public eye. During long voyages Royals, and the
0:24:06 > 0:24:09Britannia's Yachties would form a tight-knit bond and now every year
0:24:09 > 0:24:13many of those Yachties returned to Britannia to reminisce about their
0:24:13 > 0:24:20days in royal service.Princess and used to come on-board. We took her
0:24:20 > 0:24:24on her honeymoon, around the Galapagos Islands and while she was
0:24:24 > 0:24:28on board we had what we to have an operetta, where we would do
0:24:28 > 0:24:32performance. She wanted to take part and she took part. She was dressed
0:24:32 > 0:24:39in a taffeta skirt, straw skirt, and she had two coconuts covering... Do
0:24:39 > 0:24:45I need to tell you?Strategically placed.Strategically placed. That
0:24:45 > 0:24:49was it, she did a dance, she was fantastic. She always joined in, she
0:24:49 > 0:24:54loved it on here as well.I'm not surprised that is your most abiding
0:24:54 > 0:24:57memory!We hadn't been ashore for quite some time!
0:24:57 > 0:25:01LAUGHTER Royal encounters weren't just in the
0:25:01 > 0:25:09official steak rooms, they were below deck as well.The Prince and
0:25:09 > 0:25:12Princess of Wales came into the galley in Toronto, Canada, and the
0:25:12 > 0:25:16boys were steering the Christmas pudding but Harry grabbed the
0:25:16 > 0:25:19paddle, William pulled it one way, Harry grabbed hold of it, shoved it
0:25:19 > 0:25:25round the other way and it splashed. Everybody looking down at their
0:25:25 > 0:25:29white T-shirts, now covered in bits of cake batter. We all burst out
0:25:29 > 0:25:32laughing, unbeknownst Paul Will Young was sat there trying to stop
0:25:32 > 0:25:39crying because he had brandy in his eyes. -- poor William was sat there
0:25:39 > 0:25:43trying to stop cry. I was like a Cheshire cat, smiling and laughing,
0:25:43 > 0:25:47and we realised the future king was crying and feeling an absolute heel.
0:25:47 > 0:25:55That was one of those moments.Many Yachties have fond memories of the
0:25:55 > 0:26:00Queen herself.My job was to be in the royal apartments of the Royal
0:26:00 > 0:26:02Stuart, to serve Her Majesty and the Royal family when they were on
0:26:02 > 0:26:08board. If it was guests, it would beat Stuart French. Can I make tea,
0:26:08 > 0:26:14please. Did the Duke of Edinburgh call you Froggy?He did.You Froggy?
0:26:14 > 0:26:22He did.Your Froggy to the Duke of Edinburgh.You were Stuart French to
0:26:22 > 0:26:26Her Majesty. Special moments, being around the Royal family, it was a
0:26:26 > 0:26:31special time for me. These memories abroad the Britannia would be their
0:26:31 > 0:26:35last because by the end of the 1990s both the Conservatives and the new
0:26:35 > 0:26:39Labour government deemed yacht's annual costs to be just too
0:26:39 > 0:26:43expensive, and she was decommissioned. 20 years have
0:26:43 > 0:26:48passed. There are a few salty souls who refused to let their memories of
0:26:48 > 0:26:51Britannia and their part in the Private life of the Queen, drift
0:26:51 > 0:27:01into history.
0:27:08 > 0:27:16# those in peril peril on the sea #. . If you are close to Edinburgh, you
0:27:16 > 0:27:23can visit it.I fancy that. You made a birthday treat for the Queen?I
0:27:23 > 0:27:28cooked for her on her birthday. It was a cooking competition, the great
0:27:28 > 0:27:33British menu, the very first series, and chefs from all over the country,
0:27:33 > 0:27:39quite a lot of TV chefs and I won the place to cook her dessert. I did
0:27:39 > 0:27:45egg custard tart. 600 people, that was a lot of tarts.Did you get a
0:27:45 > 0:27:50critique from her?When we were in the line-out, just the four chefs,
0:27:50 > 0:27:56it was an incredible moment. It was nerve-racking. What a presence. She
0:27:56 > 0:28:01said she really enjoyed her Christmas lunch.Talking of those
0:28:01 > 0:28:05moments, the time has come to find out who is going to be UK City of
0:28:05 > 0:28:12Culture 2021. Yeah, the five on the short list are all standing by,
0:28:12 > 0:28:17Coventry, at Belgrade Theatre. The Paisley, at University of the West
0:28:17 > 0:28:23of Scotland.Stoke-on-Trent at Staffordshire University.
0:28:23 > 0:28:30Sunderland.And Swansea, at The Hyst bar. Let's say hello to Carrie. Come
0:28:30 > 0:28:36on, let's do this! We are on tenterhooks, aren't we? To
0:28:36 > 0:28:41make the announcement is the Minister for arts, heritage and
0:28:41 > 0:28:50tourism, John Glen.And the winner is... Coventry.
0:28:50 > 0:28:59CHEERING
0:29:03 > 0:29:09Congratulations. How do you feel? Amazing, I'm so happy for the city
0:29:09 > 0:29:13and everyone back home. Thank you. What's your biggest thing on the
0:29:13 > 0:29:18wish list? You have the £3 million grant. What are you going to do?We
0:29:18 > 0:29:22will celebrate youth, diversity, and we are so excited for everybody to
0:29:22 > 0:29:27be sent to Coventry!They are being sent to Coventry tonight.
0:29:27 > 0:29:30Congratulations. The celebrations are going to go on for some time.
0:29:30 > 0:29:35Thank you so much. Let's give a big cheer to Coventry!
0:29:35 > 0:29:37APPLAUSE Well done to Coventry. We say thank
0:29:37 > 0:29:41you to our guests this evening, the Masterchef professionals is on
0:29:41 > 0:29:45tonight, HVM on BBC Two.
0:29:45 > 0:29:48Paddy Kielty and I will be joined by Sheridan Smith tomorrow.
0:29:48 > 0:29:49Very excited, as she'll be singing too.
0:29:49 > 0:29:54Have a great evening.
0:29:54 > 0:29:57Congratulations to Coventry, the new City of Culture for 2021.Good
0:29:57 > 0:29:57night.