31/05/2013 The One Show

What a brilliant start to the show. Better than usual. Good evening,

distinguished guests. Welcome to the Friday One Show with Miss Alex Jones

and Mr Christopher Evans. Close this weekend marks the 60th anniversary

of the Queen 's coronation, we have reunited her maids of honour back

from the day in the very same room they posed for the official portrait

in 1953. That is coming up in a minute, and that is a bully and

film. First, we have been joined by a trio of chefs, all fit for whale

appointment. Mick -- Michelin starred Tom Kitchin and Theo

Randall, and double starred Michel Roux Junior. Nice to see you on our

posh so far. It is a bit kitsch.I think it is lovely. Not to my taste.

If they forgot to book catering for the celebrations, what would you

make with 48 hours notice? Souffle. A very big souffle. You know how

difficult that is. Wild salmon with British asparagus. I was going to

say pretty much the same thing. Maybe with an Eton mess as desert,

with strawberry and meringue. are here this evening to talk about

their quest to find a new protege on BBC Two. It is a big hit show on

just before us every night. But time now for this. Phil Tufnell's very

important date with six lovely ladies.

I have a diary entry written in the days before the coronation. I am

feeling very tense and highly strung in the face of what I have to go

through in the following days. These words were not written by her

Majesty but by the famous photographer, Cecil Beaton, chosen

to document the momentous occasion. He was one of the leading fashion

and society that authors of the day, but it is perhaps understandable why

the call to take the official portraits of the newly crowned Queen

would make him rather nervous. And I am feeling pretty nervous myself

today, because I am at Buckingham Palace and on the way to meet some

of the women who featured in one of the most memorable images Cecil

Beaton took on coronation day. The photograph shows the 27-year-old

queen flanked by her maids of honour. Cecil Beaton was set up in

the Green Drawing room. It must have been a nerve wracking day for him.

He says in his diaries that he was incredible nervous and when the

moment came he had to get the portraits taken very quickly.

they differ from other royal portraits? It is about the immediacy

of catching the moment, the Queen staring into the camera with a

beaming smile, completely unheard of for a coronation portrait, which is

very official. The phone of the Queen and her maids will be part of

the celebrations in the summer. -- the photo. Visitors will be able to

see the portraits, the dress design for the maids of honour, alongside

lots of other wonderful things, Jules, et cetera, all used from

coronation day. And now, 60 years on, the One Show

has reunited all six maids of honour, to hear some of their

recollections of the historic day. And the iconic photograph. What were

your memories of Cecil Beaton and of course of that photograph? Well,

that was taken as soon as we got act. He had all his cameras and

things set-up. He knew exactly where he wanted us to stand. What was he

like as a person? Was he very organised? Very organised, and he

wanted to get it over with as quickly as possible. He did not seem

flustered. The Duke of Edinburgh wanted Barron, his great friend, to

take the photographs. At the Queen Mother adored Cecil Beaton and said

he had to take them. So when we started, the Duke of Edinburgh said

that I should stand there. Cecil was getting more and more irritated

behind the camera and he eventually said, would you like to take them?

The Duke of Edinburgh backed off. Did he give the Queen any

directions? I think occasionally he said, are you ready, or something?

Very little. I remember having a lot of directions, and it is very hard

work lifting the train, like lift and a carpet. The photo was taken

late in the day. You must have been exhausted. We were extremely young

and it was all so exciting. It seemed to go in a flash. What was it

like for you to be part of such a historical moment? It was absolutely

overwhelming, and it was all so very moving. Especially during the

anointing. That was tears in the eyes. Out of all the girls of our

age in the country, we six were chosen to carry the Queen's train.

It meant a very great deal. People often say, I suppose your wedding

was the most marvellous day of your life. I say, actually, it was the

coronation. It is probably the greatest privilege of a very long

lifetime, to have witnessed someone of the Queen's young age making

those amazing, historic promises. And one can never forget the

excitement of going, unexpectedly, onto the balcony, with this amazing

crowd stretching to Trafalgar Square, roaring their heads off.

Apology for the loss of subtitles for 43 seconds

What is simply marvellous film. told everybody that it was the

correlation, and everybody was full of excitement. But things did not go

quite how we wanted. Of course, we have the Olympics in London last

year - how did it compare? It was long ago, but it was full of

excitement. Did it feel similar? Yes. Afterwards, I had a quiet

evening at home. I do not believe you! Next to you, we have Evelyn

Morris. You were one of the girls who worked on the dress that her

Majesty wore for her coronation day, and on the dresses that we saw the

girls wearing in that film. How were you chosen for that? Just happened

to be in the embroidery department. Who came up with the design? Norman

Hartnell. He designed the dress, and the ladies in the embroidery

department had to arrange the flowers. In your scrap book, you

have got samples of the material that you used on the actual dress.

There it is. We had to persuade you to bring this on the TV. What was

that about? It has travelled such a lot and it is dilapidated and I was

not proud of it, but I am proud of what is in it. It is the best scrap

we have ever had on the programme. Extraordinary. It is technically

theft, but that does not matter! top of that, you went into the

Abbey, in case the train was trodden on, or something, and you could mend

it. And who was the gentleman who came up to you and said, I would

like to show you something special? Richard Dimbleby was very kind to

me. He took me into the TV studio opposite the Royal box, where

everybody was sitting. He was very kind to me. They do say that the

coronation was, in many ways, the turning point for TV. Do you

remember? Nobody had television, except when the coronation came.

People thought that it was a fad and TV was not going to work, but

everybody wanted it for the coronation. When you went home, did

people celebrate? Well, when I got home, I had to go by train,

obviously. I had to be at the Abbey, at the showroom of Norman

Hartnell, at 7am. So I had to leave home at five o'clock in the

morning. There were no buses. My sister reminds me that the local

butcher took me to the station. Really? Hats off to him. John, you

were working for the BBC. What was your role? I was in radio outside

broadcast and a very small team of us were allocated to put all the

sound microphones in for the service. 29 of them all together,

and it took quite a lot of doing, I can tell you. And I particularly

remember putting microphones on the chair that had just had the Stone of

Scone returned to it. It was stolen and taken to Scotland for a long

time but it came back. It was quite a job putting the microphones on the

throne and hiding them. And they worked very well, actually. Is it

true that if it had not been for you and hiding the microphones, we would

not have heard the Queen? Me and a few others. What do you think of the

placement of the microphones tonight? They were much bigger back

them and they worked very well. years retired from the BBC, ladies

and gentlemen. Thank you to all of you this evening. If you want more

stories from the special day in 1953, the People's coronation, with

David Dimbleby is on BBC One at nine p.m. On Monday night. Marty Jopson

has been looking at the tricks to solve engineering challenges.

Tonight, he is looking at one of Britain's busiest railway lines.

Nottingham railway station, 450 trains and thousands of passengers

passed through here every day. Suspended over the tracks is 1100

tonnes of steel. This is the new Nottingham express transit Ridge. It

will be used to extend the tram system, creating a new route that

will take it right over the less -- the listed railway station. But

building a bridge in this position would be almost impossible. To

minimise disruption to the busy station, the 104 metre long bridge

was built 120 metres away in that direction. Now, engineers faced the

huge challenge of getting the bridge into the right place. The journey

has taken nine days already and it still has 30 metres to go. In charge

of the move, Paul Channon. We had to cross four lanes on the road, five

platforms and a road on this side. Can you shut them? No, we are

keeping them open. It would be too dangerous to lift the bridge over

the station. So how do you move it? We are basically sliding it across

the station. Sliding a bridge is no easy feat. It is sitting on a series

of supports positioned along its length. Overnight, hydraulic ramp is

slowly pull the supports along a steel plate. But despite the

hydraulics, it needs extra help dealing with friction. To show what

the team have too overcome, I am going to try my own challenge, not a

bridge, but some bridge builders. Three engineers, and the wooden box

they are sat on, weigh about 360 kilograms. Gravity is pulling all of

them down onto these two steel plates, and causing lots of

friction, which is going to stop me from moving. It is not going to

happen! To get things moving, I am adding some nonstick Teflon, like

you would find on your frying pan at home, as well as a secret

engineering marvel. I'm going to use the power of washing up liquid.

Remarkably, engineers are using everyday, household washing up

liquid as a lubricant, and it is more powerful than you might think.

Let's give it a go. It worked! Washing-up liquid can be as

effective as in dust real lubricants, but it is easily washed

away. Rather than the two surfaces sliding against each other, nonstick

against Steele, we have got washing-up liquid sliding against

washing-up liquid, with minimal friction. The combination has

reduced the amount of force I need to pull the box by over 90%, which

is why a similar amount of washing-up liquid and a layer of

Teflon can help move something as big as a 1000 tonne bridge. The sun

is setting on Nottingham station, and it is time for the bridge to

start its journey for the night. I have been given the job of putting

on the washing-up liquid. I wife would be proud. Here we go. The

bridge is on its way. Before dawn, it must edge along another ten

metres of its epic journey. This 1000 tonne bridge is moving, all

down to the nonstick coating and the washing-up liquid. It is amazing.

The careful slide will take 12 days to complete, and all the while, the

people of Nottingham continue their own journey down below.

# Hands that move bridges... . # Before we talk to the chefs, can we

just say sorry to Nev Wilshire, who was on the show yesterday talking

about a new documentary called The Call Centre. In response to feedback

from Nev and some of you at home, we agree that one of the questions took

Nev by surprise. Nothing should be taken to imply that his staff act

unethically. We wish him the best with his show, which starts next

Tuesday. It's get to our chefs now. Tell us about The Chef's Protege,

Michel. Well, we have not got a naughty step in the show, but we

should have! We are dealing with young students, really young

students, 18-year-olds, 21-year-olds, and we put them

through their paces. This week, if you have not been watching, nor TU,

it has been brilliant. We have been taking them through these various

test and trials to see if they can cook, and which one I am going to

choose as my porter J, to put against their choice of porter J.

So, Tom, what is the next stage? two finalists that we each have, we

will be pushing them to the limit, because we have got to see what they

can do. This is judgement day. We are up against these two, we have

got to do this for Scotland. So, it is massive, it is really massive. It

is just amazing how far these kids have come. They say a chef's

personality comes through in the kitchen. You do not have to rant and

rave, do you, Theo? No, I always feel you get more out of people if

you do not scream and shout. It does not help, it is a stressful place as

it is. What happened, did you manage to remain calm? I was very calm, he

wasn't! And Michel, tell us about your full proof scrambled egg test.

Absolutely, that was part of his technique of interviewing young

chefs, to get them to cook and eight, as simple as that. Cook

neonate, I will see how you can cook. And you can tell so much about

taste, about how they go about the job, how clean they are, and of

course, the skill they have. Oh, my word! The skill of presenting just

scrambled eggs, of course! When you are faced with just one ingredient

like that, it is very difficult. I was dished up some pretty horrendous

scrambled egg on occasions. Let's divert from the question script and

imagine that you have to cook scrambled eggs for the master here -

how are you doing it? Exactly, I would be petrified. I would just

like classic, three eggs, nice and slowly cooked with the butter, I

would take it to that point, but it is that point of perfection which

you are looking for, and then the seasoning. Would you not use a

microwave? No, chef, I would not. After that, it is about the crunchy

toast and how you serve it, that is what makes it, the finer things.

What about you, Theo? It is a good question. It is all about the

truffle! You are through!Lots of butter and truffle. How easy is it

to spot raw talent in the madness that is the show? You have got to

trust your instinct. The first time you meet these people, you think,

was I like this, did I have that similar energy? You pick it up

pretty quickly. Coming back to the Michelin stars, you have two, and

you have got to as well dash any tips for these guys? I am pretty

sure that the night I was eating at Theo 's, you were not cooking.

am not actually a chef. I thought I saw you on a Saturday morning

programme. I am always I often fall over and finished fourth. Moving

on... Tom, you are the youngest person ever to have a Michelin star.

Not quite. OK fine, ever. You are the youngest Scottish chef with

curly hair etc ever to have a Michelin star. These two guys are

seriously passionate, and you can see that in The Chef's Protege,

because we want them to do so well. They come into the show later, and,

you know... This is developing live on TV! It is not the voice, it is

more the label. Next, we go looking for the tastiest looking coffee in

Britain. So, this is it, a cauldron of champions, the place to be. Yes,

it is the UK that a Championships. This is like the FA Cup of coffee.

-- latte Championships. Latte art is basically drawing picked shares in

copy. It started in the trendy coffeehouses of Seattle in the

1980s, and the UK winner gets to compete in the world Championships.

This lady from Chepstow is a self-taught artist. She finished

third last year. Is it really art? It is definitely a form of art, as

in, you can create fantastic, different patterns, and trying to be

as creative as you possibly can. You nearly -- you need to have a really

steady hand. So, how does she do it? First, it cannot be instant coffee,

she uses espresso, and carefully pours the frothy milk on top. Oh, so

that is how it works. Do you charge extra for that? No gap good, because

I am not happy paying more than three quid for a copy, even if

Picasso made it. Backstage, she has been perfecting her very own unicorn

design. It looks impressive, but can she hold her nerve to impress the

judges were Jamaat overall, it has to just really impress you. It has

two have a beautiful design. We look for how well it is positioned in the

cup. We look for the consistency. Meanwhile, she is on the main stage,

but she is finding it tough. There is an early setback when she spills

coughing on the floor. She cannot make any more mistakes... She has

two designs, and she has to create two cups of each, all against the

clock. The judges will be comparing them with photographs of how they

are supposed to look. With time running out, there is another

disaster. It is a splotchy mess. Things have not gone according to

plan, and she is not happy. I am so embarrassed. So, Leah thinks she has

blown it. Time to reveal the top three. And in third, the.She cannot

believe it. A respectable third place. She managed to impress the

judges after all. Complete shock. Not understand how that happened,

because I felt lost, I thought I would be near to disqualification,

to be honest. And the I feel amazing. This is one of my best days

ever. And just look at the winning designs - intricate and beautiful. I

was thirsty! There is art in everything if you want it. I love a

barista. Well, Theo has very kindly brought in a sandy man from his

restaurant. We are going to ask you to judge the tiramisu in your own

unique way. It also means you can charge double, doesn't it? It is his

favourite line! This is the judging panel, by the way. Do you want to go

first, Theo? Yes, I will get some of this lovely, dark chocolate. Can you

give me a hand, Chris? You have got give me a hand, Chris? You have got

to trust me. But at that! I always wondered how they did that. That's

wonderful. I think less is more, so I am going to go for that one. No

pressure, with you ought to Michelin stars. What is the process called?

love the cream. With the spoons. Look at that, that's perfect. If

this was tickled The Generation Game, out of ten? It has got to be a

nine. Where has he lost the point? It is not perfect. That's what makes

life the more worth living. Goodness me, I am just going to go for the

full shebang. And a bit of this as well. In Scotland, we do it with ice

cream and cream, because we are really healthy. And chocolate as

well. That's it for tonight. The programme is back on Monday night at