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