0:00:00 > 0:00:00- *
0:00:00 > 0:00:03- What are you doing - over the next few weeks?
0:00:03 > 0:00:06- My tour around Wales is at an end, - and I've had a ball.
0:00:07 > 0:00:11- I've dined at the best places, - from the summit of Snowdon...
0:00:11 > 0:00:13- ..to a sunny seaside cove.
0:00:14 > 0:00:19- Through my mentoring, I've pleased - and shocked some novice cooks.
0:00:21 > 0:00:26- So for the last time, - join me on a mouth-watering journey.
0:00:30 > 0:00:33- From delicious food - in remote restaurants...
0:00:33 > 0:00:36- ..fishing for supper - from sheer cliffs...
0:00:36 > 0:00:40- ..to local farm produce, - it's all here in Pembrokeshire.
0:00:47 > 0:00:53- Pembrokeshire's mild climate - suits potatoes, and I adore them!
0:00:54 > 0:00:58- For the perfect location - in which to cook a potato dish...
0:00:58 > 0:01:00- ..I've come to St David's.
0:01:05 > 0:01:09- One of the most sacred sites - in Wales...
0:01:09 > 0:01:12- ..it is the resting place - of our patron saint.
0:01:17 > 0:01:22- The best way to eat Pembrokeshire - potatoes is with butter.
0:01:23 > 0:01:28- Today, I'll mix them with other - ingredients to make a warm salad.
0:01:30 > 0:01:36- It combines sweet tomatoes - and fried onions, salty lardons...
0:01:36 > 0:01:39- ..crunchy spring onions, - peppers and lettuce...
0:01:40 > 0:01:42- ..with chicken and potatoes.
0:01:42 > 0:01:44- First, we fry the lardons.
0:01:45 > 0:01:50- They'll release fat as they cook, - and I'll fry the chicken in it.
0:01:51 > 0:01:53- Cut the chicken...
0:01:54 > 0:01:56- ..into cubes.
0:01:56 > 0:02:00- There's plenty of fat - in the frying pan from the lardons.
0:02:00 > 0:02:03- If you can't get hold of lardons...
0:02:03 > 0:02:07- ..cut bacon into strips or cubes, - retaining the fat.
0:02:07 > 0:02:11- It will grease the pan, - allowing the food to fry.
0:02:14 > 0:02:18- I'm using smoked lardons - because they provide more flavour.
0:02:22 > 0:02:25- The potatoes - have already been boiled.
0:02:25 > 0:02:28- Cut them in half.
0:02:28 > 0:02:33- Cook them until crisp - to enhance the flavour.
0:02:33 > 0:02:37- I'm frying them on the flat side...
0:02:37 > 0:02:41- ..because that's the side - I want to crisp.
0:02:42 > 0:02:45- While they're frying, - chop the peppers.
0:02:45 > 0:02:48- You'll only need - quarter of a red pepper...
0:02:49 > 0:02:54- ..and quarter of a yellow pepper - cut into different shapes.
0:02:56 > 0:02:58- Add the onions.
0:02:59 > 0:03:03- While they're frying, - here's a history lesson for you.
0:03:04 > 0:03:07- The cathedral - is situated on the site...
0:03:07 > 0:03:12- ..where St David founded a monastic - community in the sixth century.
0:03:12 > 0:03:15- St David imposed strict rules - at his monastery.
0:03:15 > 0:03:20- Prayer time was lengthy, the - staple diet was bread and water...
0:03:20 > 0:03:22- ..and the work was laborious.
0:03:23 > 0:03:26- Work on the present cathedral - started in 1181.
0:03:29 > 0:03:32- For a sweet and sour flavour...
0:03:32 > 0:03:34- ..add raspberry vinegar.
0:03:45 > 0:03:47- I've been fortunate - over the years...
0:03:47 > 0:03:51- ..to cook for many members - of Merched Y Wawr across Wales.
0:03:52 > 0:03:55- But today, I've been invited - by a bunch of men...
0:03:55 > 0:03:59- ..from the Beca branch - of the Hoelion Wyth society.
0:04:00 > 0:04:02- Hello!
0:04:04 > 0:04:06- Are you well?
0:04:06 > 0:04:08- You're a noisy bunch.
0:04:09 > 0:04:11- I bet you're here for a free meal.
0:04:12 > 0:04:16- The troublemakers are sitting - at the top of the table.
0:04:16 > 0:04:20- Are you ready to sweat? - Let's get cracking.
0:04:20 > 0:04:23- Let's go for it. - You're chancing it, lads.
0:04:24 > 0:04:26- Good luck.
0:04:26 > 0:04:29- We'll need it.
0:04:29 > 0:04:32- I'm mentoring two brothers - this week.
0:04:32 > 0:04:35- Eurfyl and Tudur.
0:04:35 > 0:04:40- Eurfyl is fond of singing - while Tudur loves rallying.
0:04:40 > 0:04:42- To the kitchen!
0:04:42 > 0:04:47- Right then, lads, - how much cooking do you do?
0:04:47 > 0:04:49- None.
0:04:50 > 0:04:52- Do you do more or less than him?
0:04:52 > 0:04:53- Do you do more or less than him?- - Slightly more.
0:04:54 > 0:04:57- What's the most - adventurous meal you've made?
0:04:57 > 0:04:59- A Sunday roast.
0:04:59 > 0:05:02- It's not easy, - but I can manage a Sunday roast.
0:05:02 > 0:05:05- You'll manage this dish then. - You can be head chef.
0:05:05 > 0:05:08- I make corn flakes, no problem.
0:05:08 > 0:05:09- With milk and sugar?
0:05:09 > 0:05:13- With milk and sugar?- - No, I just put them into a bowl.
0:05:14 > 0:05:19- I have my work cut out here - because I'm teaching them...
0:05:19 > 0:05:22- ..to make duck in cranberry sauce - with stuffing and rosti.
0:05:23 > 0:05:27- We want to cook it - so that the fat is released...
0:05:27 > 0:05:30- ..but the meat doesn't dry out.
0:05:30 > 0:05:33- You'll need to use a sharp knife...
0:05:33 > 0:05:36- ..to score the skin.
0:05:36 > 0:05:38- Do you see?
0:05:38 > 0:05:39- Why do you do that?
0:05:39 > 0:05:42- Why do you do that?- - When it cooks...
0:05:42 > 0:05:45- ..the fat will seep out, - leaving a crispy skin.
0:05:46 > 0:05:47- Add seasoning.
0:05:48 > 0:05:51- Hopefully, this frying pan is hot.
0:05:54 > 0:05:56- Do you hear that?
0:05:56 > 0:05:58- It's rising.
0:05:59 > 0:06:03- There's plenty of heat. - That's the sound you're after.
0:06:03 > 0:06:06- It sizzles. - The fat is released immediately.
0:06:07 > 0:06:10- Now for the rosti potatoes.
0:06:10 > 0:06:14- The first thing we need to do - is halve a shallot...
0:06:15 > 0:06:18- ..and chop it finely.
0:06:18 > 0:06:23- For lots more flavour, - I'm adding some lardons.
0:06:23 > 0:06:24- What did you call them?
0:06:24 > 0:06:26- What did you call them?- - Lardons are cubes of pork.
0:06:26 > 0:06:29- Lardons. Haven't you heard of them?
0:06:29 > 0:06:31- No. We're simple men.
0:06:31 > 0:06:34- No. We're simple men.- - You'll be converted after today.
0:06:34 > 0:06:37- Call yourself Hoelion Wyth members!
0:06:37 > 0:06:40- These lads are mischievous.
0:06:40 > 0:06:43- You both know what this is.
0:06:43 > 0:06:45- Grate the potato coarsely.
0:06:47 > 0:06:50- A lot of water escapes.
0:06:50 > 0:06:53- The first step - is to get rid of that water.
0:06:53 > 0:06:56- Look how much water - you get from one potato.
0:06:56 > 0:06:58- Goodness me.
0:07:05 > 0:07:07- It's important to do this.
0:07:07 > 0:07:09- Do we want the water or the potato?
0:07:09 > 0:07:11- Do we want the water or the potato?- - The potato.
0:07:11 > 0:07:13- The water?!
0:07:13 > 0:07:18- I add the shallot, fried lardons - and duck fat to the potatoes...
0:07:19 > 0:07:21- ..for a rich flavour.
0:07:21 > 0:07:23- Fry for four minutes.
0:07:23 > 0:07:27- For the stuffing, combine - sausage meat and breadcrumbs...
0:07:28 > 0:07:32- ..fresh sage, one shallot, - one grated clove of garlic...
0:07:33 > 0:07:36- ..the zest of half a lemon - and an egg, and mix well.
0:07:38 > 0:07:43- So what you're cooking now - is only enough for one or two?
0:07:43 > 0:07:45- I'm just showing you what to do.
0:07:45 > 0:07:47- I'm just showing you what to do.- - So this is only enough for one?
0:07:47 > 0:07:50- Well, one of you, anyway!
0:07:52 > 0:07:57- Fry the other side of the rosti, - as well as the stuffing balls.
0:07:59 > 0:08:02- Now for the sauce. - You must have sauce.
0:08:02 > 0:08:03- Yes, indeed.
0:08:03 > 0:08:05- Yes, indeed.- - First, the onions.
0:08:06 > 0:08:09- Now then, Tudur, - what do you do for a living?
0:08:09 > 0:08:12- I work - for Menter Iaith Sir Benfro.
0:08:13 > 0:08:16- I've been there - for about a year and a half.
0:08:16 > 0:08:19- We're raising awareness - of the Welsh language.
0:08:20 > 0:08:25- We're trying to encourage as many - as possible to use the language.
0:08:25 > 0:08:27- The dialect is different here.
0:08:27 > 0:08:28- The dialect is different here.- - A little.
0:08:28 > 0:08:33- It changes almost every five miles - from Efailwen to Maenclochog...
0:08:34 > 0:08:36- ..and to Fishguard or St David's.
0:08:36 > 0:08:38- Take the word for cold.
0:08:38 > 0:08:43- It's pronounced one way here - and differently further south...
0:08:43 > 0:08:47- ..and differently again - if you go further south still.
0:08:47 > 0:08:49- I've heard you like rallying.
0:08:49 > 0:08:51- I've heard you like rallying.- - Yes, and I'm a fan of Formula 1.
0:08:51 > 0:08:53- I'm built for speed.
0:08:53 > 0:08:55- I love it.
0:08:56 > 0:09:00- I don't have an engine here, - but these shallots have softened.
0:09:01 > 0:09:04- When they brown, - they become sweeter.
0:09:06 > 0:09:10- Do they brown quicker - because they're finely chopped?
0:09:10 > 0:09:11- Yes.
0:09:12 > 0:09:14- Add some blueberries.
0:09:15 > 0:09:17- They help to thicken the sauce.
0:09:17 > 0:09:20- I'll return them to the heat.
0:09:20 > 0:09:24- People usually use orange sauce...
0:09:24 > 0:09:25- ..with duck, don't they?
0:09:25 > 0:09:28- ..with duck, don't they?- - Yes, or cherry sauce.
0:09:28 > 0:09:30- It depends where you go.
0:09:30 > 0:09:33- Fruits go well - with different meats.
0:09:33 > 0:09:38- Duck is very rich, - so a rich sauce complements it.
0:09:39 > 0:09:41- That's why I'm adding cassis.
0:09:41 > 0:09:42- You can make the sauce.
0:09:42 > 0:09:44- You can make the sauce.- - You're making the sauce and rosti.
0:09:44 > 0:09:46- I'm making everything.
0:09:47 > 0:09:50- I'll lay the table - and hand out the cutlery.
0:09:51 > 0:09:53- Allow the sauce to simmer...
0:09:53 > 0:09:55- ..before adding stock.
0:09:56 > 0:09:58- This is chicken stock.
0:09:58 > 0:10:01- And that's it, lads. - The sauce is ready.
0:10:01 > 0:10:05- The meat, stuffing and potatoes - are in the oven...
0:10:05 > 0:10:08- ..and the sauce is ready, - so are you confident?
0:10:08 > 0:10:12- I wouldn't say that, - but we'll have a go.
0:10:12 > 0:10:13- We'll see.
0:10:13 > 0:10:15- You have to make dessert too.
0:10:15 > 0:10:16- You have to make dessert too.- - Dessert?
0:10:19 > 0:10:22- A sponge pudding - with plums and a delicious syrup.
0:10:22 > 0:10:24- Simple enough for you and me.
0:10:27 > 0:10:33- First, grease the tin - and line with baking parchment.
0:10:34 > 0:10:37- On top of that...
0:10:38 > 0:10:40- ..simply add the syrup.
0:10:40 > 0:10:43- Place the plums in the tin.
0:10:45 > 0:10:47- Could you use honey?
0:10:47 > 0:10:51- Yes, but it tends to be sickly - if you put too much in.
0:10:51 > 0:10:55- You can never have too much honey - in my book. I love it.
0:10:56 > 0:10:58- Now for the sponge.
0:10:58 > 0:11:03- Butter and caster sugar, - and lots of it.
0:11:03 > 0:11:07- Eurfyl, you work for the Urdd?
0:11:07 > 0:11:10- Yes, I've been there for 20 years.
0:11:10 > 0:11:15- I'm responsible for organizing - the Urdd's activities...
0:11:15 > 0:11:19- ..ranging from football, netball, - rugby and swimming...
0:11:19 > 0:11:22- ..to excursions to the Urdd camps.
0:11:23 > 0:11:24- What's that shirt?
0:11:25 > 0:11:27- Sir Benfro 2013. - What's that all about?
0:11:28 > 0:11:31- The 2013 Urdd Eisteddfod - is in Pembrokeshire.
0:11:32 > 0:11:35- There's a lot of excitement already.
0:11:35 > 0:11:38- It's sure to be - a successful Eisteddfod.
0:11:38 > 0:11:41- How's the fund-raising going?
0:11:41 > 0:11:43- People have been generous.
0:11:43 > 0:11:44- You have to say that!
0:11:44 > 0:11:46- You have to say that!- - Yes, indeed!
0:11:48 > 0:11:50- Just a small amount.
0:11:53 > 0:11:54- Ground almonds.
0:11:57 > 0:11:59- A little vanilla essence.
0:12:01 > 0:12:03- And self-raising flour.
0:12:03 > 0:12:06- That doesn't need cooking.
0:12:06 > 0:12:08- Leave it as it is.
0:12:10 > 0:12:12- And that's it, lads. Good luck.
0:12:13 > 0:12:16- I'll leave the kitchen - in your capable hands.
0:12:16 > 0:12:18- I'm going for a cuppa.
0:12:20 > 0:12:21- .
0:12:23 > 0:12:23- Subtitles
0:12:23 > 0:12:25- Subtitles- - Subtitles
0:12:26 > 0:12:28- Will there be a riot in Caffi Beca?
0:12:29 > 0:12:30- Do you remember what he said?
0:12:30 > 0:12:32- Do you remember what he said?- - We'll soon see.
0:12:35 > 0:12:36- Have you grated potato before?
0:12:36 > 0:12:38- Have you grated potato before?- - No, never.
0:12:40 > 0:12:42- Here goes.
0:12:43 > 0:12:45- I think I've started the wrong way.
0:12:46 > 0:12:48- That isn't how Dudley did it.
0:12:48 > 0:12:52- Are you using the right end? - You hold the handle!
0:12:53 > 0:12:55- Do you think - we'll make Dudley proud?
0:12:55 > 0:12:59- If anyone should know them, - it's their brother-in-law.
0:12:59 > 0:13:01- What are they like?
0:13:01 > 0:13:05- I could have done a lot worse - in terms of brothers-in-law.
0:13:05 > 0:13:08- They're real cases - and like joking around.
0:13:09 > 0:13:12- Oh, hell, I'm using the wrong bowl!
0:13:12 > 0:13:14- Maintain your tools, as they say!
0:13:15 > 0:13:18- They're cooking for the first time.
0:13:18 > 0:13:21- I'm not sure about their cooking.
0:13:21 > 0:13:25- Whoa now! Remember which bowl.
0:13:25 > 0:13:27- I almost did it again.
0:13:27 > 0:13:30- They'll need to be supervised.
0:13:31 > 0:13:33- They're cooking nicely now.
0:13:33 > 0:13:36- Do you know what I've forgotten?
0:13:36 > 0:13:39- I forgot to put salt and pepper - on the ducks.
0:13:39 > 0:13:41- Is it too late now?
0:13:42 > 0:13:43- They get up to mischief.
0:13:43 > 0:13:45- They get up to mischief.- - I'm making a mess of this.
0:13:45 > 0:13:47- I'm nervous watching you.
0:13:47 > 0:13:49- I'm sure they'll talk non-stop.
0:13:49 > 0:13:53- I'm sure they'll talk non-stop.- - Potatoes contain a lot of water.
0:13:53 > 0:13:54- It's surprising.
0:13:55 > 0:13:58- I have to concentrate here now.
0:13:58 > 0:14:00- Did you see how Dudley did it?
0:14:01 > 0:14:03- Like this.
0:14:03 > 0:14:05- This shallot keeps moving!
0:14:06 > 0:14:08- I had the same trouble earlier.
0:14:09 > 0:14:10- Oops!
0:14:11 > 0:14:14- Is it safe to eat the food?
0:14:14 > 0:14:16- You don't do this every day.
0:14:16 > 0:14:18- You don't do this every day.- - Not at all.
0:14:20 > 0:14:23- Eurfyl is a very good organizer.
0:14:24 > 0:14:26- The other one is a real case.
0:14:27 > 0:14:30- Crikey, it's hot in here!
0:14:31 > 0:14:34- Now, I'll add a little sage.
0:14:34 > 0:14:35- Sage?
0:14:35 > 0:14:37- Sage?- - Yes, this is sage.
0:14:37 > 0:14:38- I thought it was a weed.
0:14:38 > 0:14:41- I thought it was a weed.- - These things are tricky to peel too.
0:14:44 > 0:14:45- The bigger something is, the better.
0:14:45 > 0:14:46- The bigger something is, the better.- - Not always.
0:14:47 > 0:14:48- I'm on my last one.
0:14:49 > 0:14:50- I'm slightly behind now.
0:14:50 > 0:14:52- I'm slightly behind now.- - Look, I've still got all my fingers.
0:14:53 > 0:14:54- And nails.
0:14:54 > 0:14:58- I know Tudur and Eurfyl very well.
0:14:58 > 0:15:03- My wife used to teach them - at primary school many moons ago.
0:15:03 > 0:15:07- Golf-ball sized? We'll never get - a hole in one with those!
0:15:12 > 0:15:17- My wife asked them to write a poem - about something they liked doing.
0:15:17 > 0:15:22- Tudur wrote about their pet dog. - They had a little bitch.
0:15:22 > 0:15:24- This is how the last verse went.
0:15:25 > 0:15:29- "That was the story - about our little bitch, Tess
0:15:29 > 0:15:34- "She's yet to have a litter, - she needs a dog, I guess!"
0:15:34 > 0:15:36- Good, isn't it?
0:15:39 > 0:15:40- You've got the hang of it.
0:15:40 > 0:15:42- You've got the hang of it.- - Oops-a-daisy!
0:15:42 > 0:15:44- The lads'll be proud of you tonight.
0:15:45 > 0:15:49- They're cooking tonight, - so how do you think they'll manage?
0:15:49 > 0:15:52- Knowing them as I do, I'm hopeful.
0:15:53 > 0:15:56- Here we go, Tudur. - How much of this do we need?
0:15:56 > 0:15:57- Fill it up.
0:15:57 > 0:15:59- Fill it up.- - No, no, in here.
0:15:59 > 0:16:02- Look, will that do?
0:16:02 > 0:16:04- That's enough.
0:16:04 > 0:16:05- We'll keep the rest for ourselves.
0:16:05 > 0:16:08- We'll keep the rest for ourselves.- - Yes, don't waste it on the lads.
0:16:10 > 0:16:12- We should add a little at a time.
0:16:12 > 0:16:15- I thought - you were making the dessert.
0:16:15 > 0:16:17- You carry on with that.
0:16:17 > 0:16:22- The lads are waiting for their food. - I don't know where to start.
0:16:22 > 0:16:24- I'll have some more wine first.
0:16:26 > 0:16:27- There's no rush for pudding.
0:16:27 > 0:16:29- There's no rush for pudding.- - Hey, cheers.
0:16:29 > 0:16:33- And here's to the supper. - I hope the lads will enjoy it.
0:16:37 > 0:16:39- Whilst travelling around Wales...
0:16:39 > 0:16:45- ..staying at quality hotels endorsed - by Welsh Rarebits is a real treat.
0:16:46 > 0:16:51- A combination of hotels, - pubs and traditional farmhouses...
0:16:51 > 0:16:55- ..these 52 unique sites - offer something exquisite.
0:16:58 > 0:17:03- Overlooking the Pembrokeshire - seascape is Warpool Court.
0:17:03 > 0:17:07- It boasts its own swimming pool - and tennis court...
0:17:08 > 0:17:12- ..and plenty of places - to walk and explore.
0:17:12 > 0:17:17- Stroll around the secluded gardens - and enjoy the breathtaking scenery.
0:17:19 > 0:17:23- The first building on this site - was constructed in 1870.
0:17:23 > 0:17:28- In 1899, it was sold - to Ada Lansdown Miller-Williams.
0:17:28 > 0:17:31- She renamed it Warpool Court.
0:17:32 > 0:17:35- Ada gave full rein to her hobby - of decorating ceramic tiles.
0:17:36 > 0:17:40- The exquisite panels can be seen - in the dining room and bar.
0:17:45 > 0:17:50- Warpool Court has long been renowned - for its impeccable cuisine...
0:17:50 > 0:17:53- ..varied and imaginative menus...
0:17:53 > 0:17:56- ..and the best local produce.
0:18:07 > 0:18:10- The hotel has recently appointed - a new head chef.
0:18:11 > 0:18:13- Tom Hunter - is a Master Chef of Great Britain.
0:18:32 > 0:18:36- A wide variety of fish, meat - and vegetarian dishes...
0:18:36 > 0:18:39- ..are tastefully presented.
0:18:39 > 0:18:43- Enjoy the dining experience - with spectacular sea views.
0:19:00 > 0:19:03- I have a classic pudding for you - this week.
0:19:03 > 0:19:07- A creamy and sweet dessert - with a twist.
0:19:18 > 0:19:21- This is a dessert - that takes me back to my childhood.
0:19:22 > 0:19:23- Creamy rice pudding.
0:19:23 > 0:19:27- Every Sunday, Mam would prepare it - in this very bowl.
0:19:27 > 0:19:31- I only hope my pudding - will be as tasty as hers.
0:19:36 > 0:19:40- The first step is to heat the milk, - cream and butter.
0:19:41 > 0:19:44- As you can see, it's very rich.
0:19:52 > 0:19:55- Add sugar for sweetness - and vanilla seeds for flavour.
0:20:03 > 0:20:08- For a stronger vanilla flavour, - I like to add the entire pod.
0:20:10 > 0:20:15- Rinse the rice to remove the starch - to make it less sticky and lumpy.
0:20:18 > 0:20:21- Add to the milk - and bring to the boil...
0:20:21 > 0:20:24- ..continuing to stir - until it thickens.
0:20:33 > 0:20:36- I like adding raisins - to sweeten the pudding.
0:20:38 > 0:20:41- When my mother made rice pudding...
0:20:41 > 0:20:46- ..she used a little rice, milk - and sugar and baked it in the oven.
0:20:46 > 0:20:49- Though it was simple, - it was delicious.
0:20:50 > 0:20:52- This recipe is worth the effort.
0:20:52 > 0:20:54- Like Mam's pudding...
0:20:55 > 0:20:56- ..it goes into the oven.
0:20:57 > 0:21:00- I like adding a crispy top layer...
0:21:00 > 0:21:02- ..by caramelizing caster sugar.
0:21:08 > 0:21:11- For another modern twist - to the recipe...
0:21:11 > 0:21:13- ..add a splash of gin.
0:21:13 > 0:21:16- It works perfectly. Try it.
0:21:16 > 0:21:19- The recipe is on the website.
0:21:19 > 0:21:22- At the cafe, dinner is served.
0:21:22 > 0:21:26- Right, lads, - food will be ready in two minutes.
0:21:26 > 0:21:28- Be patient.
0:21:30 > 0:21:32- The food - is certainly worth the wait.
0:21:33 > 0:21:36- Right then, the duck is on its way.
0:21:36 > 0:21:40- Now then, one for Henry...
0:21:40 > 0:21:42- ..and one for Lyn.
0:21:43 > 0:21:45- It looks delicious.
0:21:54 > 0:21:57- What's the verdict?
0:21:57 > 0:22:00- Are you sure - Tudur and Eurfyl cooked this?
0:22:00 > 0:22:01- I doubt it very much.
0:22:01 > 0:22:03- I doubt it very much.- - It's not their style.
0:22:07 > 0:22:08- We're all smiling.
0:22:09 > 0:22:12- I wasn't expecting it - to be so delicious.
0:22:13 > 0:22:16- Considering who made it, - it's good.
0:22:16 > 0:22:19- That's the thanks I get!
0:22:19 > 0:22:23- The main course has satisfied, - but what about the plum dessert?
0:22:28 > 0:22:30- Look at this.
0:22:31 > 0:22:34- Fair play, - they've put on a good show.
0:22:37 > 0:22:40- You've all gone quiet, lads.
0:22:41 > 0:22:42- Was it nice?
0:22:42 > 0:22:44- Was it nice?- - Delicious!
0:22:44 > 0:22:46- Have you eaten enough?
0:22:46 > 0:22:48- Have you eaten enough?- - We could do with more pudding.
0:22:48 > 0:22:50- There's some left over.
0:22:50 > 0:22:53- These two - have been fantastic in the kitchen.
0:22:54 > 0:22:55- Well done.
0:22:56 > 0:22:59- There's a first time for everything.
0:22:59 > 0:23:02- They didn't quarrel once.
0:23:02 > 0:23:04- There's still time.
0:23:05 > 0:23:08- I'll have to grab a bag of chips - on the way home.
0:23:08 > 0:23:11- All that's left is a bit of cake.
0:23:11 > 0:23:13- I have an important question to ask.
0:23:13 > 0:23:15- I have an important question to ask.- - Everybody wants more cake!
0:23:15 > 0:23:18- Would you ever employ these two - at Caffi Beca?
0:23:18 > 0:23:20- They've turned up trumps.
0:23:21 > 0:23:24- Once they've washed up, - they can start tomorrow.
0:23:28 > 0:23:32- I've enjoyed my time here - and I hope you have too. Cheers!
0:23:53 > 0:23:55- S4C Subtitles by Adnod Cyf.