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