0:00:05 > 0:00:07- 888
0:00:10 > 0:00:12- 888
0:00:20 > 0:00:25- The greatest honour for architects - is to see their designs...
0:00:25 > 0:00:29- ..become buildings - that reflect their ability.
0:00:29 > 0:00:33- Portmeirion is testament - to Sir Clough's talent.
0:00:33 > 0:00:37- Yet, it is not the estate's - only masterpiece...
0:00:37 > 0:00:40- ..as Castell Deudraeth - also stands here.
0:00:47 > 0:00:51- Castell Deudraeth was originally - home to David Williams...
0:00:52 > 0:00:56- ..Merionethshire's - first Liberal MP.
0:00:56 > 0:01:01- He developed the place - and turned it into a castle...
0:01:02 > 0:01:04- ..back in the 1850s.
0:01:05 > 0:01:10- Then the castle was bought - by Sir Clough in 1931.
0:01:10 > 0:01:13- Situated 500 metres - from Portmeirion village...
0:01:13 > 0:01:17- ..the castle was built - from solid stone.
0:01:17 > 0:01:21- But unlike ordinary castles, - it has a slate roof.
0:01:22 > 0:01:25- Clough had grand plans - for the old building.
0:01:25 > 0:01:30- His ambition was to combine - the castle with the village...
0:01:31 > 0:01:35- ..creating additional guest rooms - and a restaurant.
0:01:35 > 0:01:40- But, due to his involvements with - the village and lack of funds...
0:01:41 > 0:01:43- ..no real work was done.
0:01:44 > 0:01:47- It was in a poor state back then...
0:01:48 > 0:01:51- ..and has deteriorated - even further.
0:01:54 > 0:02:00- There have been plans to develop - the castle for the past 15 years.
0:02:00 > 0:02:07- They depended on financial - assistance from different sources.
0:02:09 > 0:02:14- To realise Clough's dream the castle - needed major renovations.
0:02:15 > 0:02:19- The aim was to restore it - to its original glory.
0:02:21 > 0:02:26- Castell Deudraeth will soon - be opened at Portmeirion...
0:02:26 > 0:02:29- ..providing a variety - of standards...
0:02:30 > 0:02:35- ..yet maintaining the high standard - of self-catering accommodation.
0:02:35 > 0:02:39- People will be able to enjoy - visiting the place...
0:02:39 > 0:02:43- ..and walk around - or sit in the gardens.
0:02:43 > 0:02:46- It's the only way - to make it feasible.
0:02:52 > 0:02:56- As the castle is owned - by a registered charity...
0:02:56 > 0:03:01- ..it was eligible to get assistance - from the Lottery...
0:03:01 > 0:03:05- ..and from the European Regional - Development Fund.
0:03:05 > 0:03:09- With additional assistance - from the Welsh Tourist Board...
0:03:10 > 0:03:13- ..the plan - is to renovate the castle...
0:03:13 > 0:03:16- ..and provide eleven - luxurious guest rooms...
0:03:16 > 0:03:19- ..a restaurant - on the ground floor...
0:03:20 > 0:03:23- ..in addition to conference rooms.
0:03:23 > 0:03:27- They will also restore - the Victorian garden.
0:03:28 > 0:03:32- It's a huge task and an exciting - part of Portmeirion's history.
0:03:52 > 0:03:57- In contrast to the old castle, an - exhibition was held last October...
0:03:57 > 0:04:02- ..an exhibition better suited - to the modern, technological age.
0:04:02 > 0:04:07- Technology 2000 is the third - exhibition of its kind.
0:04:07 > 0:04:11- The idea is to bring technology - into rural Wales...
0:04:12 > 0:04:16- ..giving business the chance - to see what's available.
0:04:16 > 0:04:20- People would normally have to travel - to English cities.
0:04:20 > 0:04:24- It is, by now, one of the biggest - technological exhibitions...
0:04:24 > 0:04:28- ..in Wales and perhaps in Britain.
0:04:30 > 0:04:34- Technology of all kinds - was exhibited here...
0:04:36 > 0:04:40- ..for children, adults, - small and large businesses.
0:04:40 > 0:04:45- Computers can lighten the workload - and benefit all businesses.
0:04:46 > 0:04:50- Portmeirion is aware - of the importance of this.
0:04:51 > 0:04:55- In my job as Training - and Personnel Assistant...
0:04:55 > 0:04:59- ..I make sure employees - are given job descriptions.
0:04:59 > 0:05:03- We take personal details - and give contracts.
0:05:03 > 0:05:06- Every person who works - in the village...
0:05:07 > 0:05:10- ..is trained through - the Personnel Department.
0:05:13 > 0:05:17- A wide variety of work is done - at Portmeirion...
0:05:17 > 0:05:21- ..and it succeeds because - the staff do their very best...
0:05:21 > 0:05:25- ..to maintain the very highest - standard of service.
0:05:27 > 0:05:30- With regards to training...
0:05:30 > 0:05:34- ..we provide training - for staff in the gardens...
0:05:34 > 0:05:38- ..down to the housekeeping - department.
0:05:39 > 0:05:44- They are provided with training - which is relevant to their jobs...
0:05:44 > 0:05:46- ..and additional training...
0:05:46 > 0:05:49- ..such as an introduction - to computers.
0:05:50 > 0:05:53- Although it may not be - a part of their job...
0:05:54 > 0:05:59- ..everyone here - is offered the extra training.
0:06:06 > 0:06:10- We have a website that traces - the history of the village.
0:06:10 > 0:06:14- It looks at Clough - and his influences...
0:06:15 > 0:06:20- ..the Trust, Brondanw - and the history of the buildings.
0:06:20 > 0:06:24- There's a virtual tour - of the village...
0:06:24 > 0:06:29- ..and you can look at photos - of the hotel rooms.
0:06:29 > 0:06:33- There are sections - on the pottery, 'The Prisoner'...
0:06:37 > 0:06:40- ..and people - can also comment on the site.
0:06:40 > 0:06:43- They can ask us - about accommodation...
0:06:44 > 0:06:49- ..about the pottery and where - it can be bought and so forth.
0:06:49 > 0:06:53- We felt it was important - to have a website.
0:06:53 > 0:06:57- Portmeirion Pottery - also has its own site.
0:06:58 > 0:07:05- Both sites can be accessed through - the same address - Portmeirion.com
0:07:06 > 0:07:08- It is something that will grow.
0:07:09 > 0:07:12- We include news about the village - on the site...
0:07:12 > 0:07:15- ..along with any press releases.
0:07:15 > 0:07:18- The site is in five languages...
0:07:19 > 0:07:23- ..Welsh, English, French, - Irish and Breton.
0:07:25 > 0:07:29- You can read all about - this magical village from home.
0:07:29 > 0:07:34- The website covers Portmeirion's - history as well as the latest news.
0:07:37 > 0:07:41- We also have a web based newsletter - that is updated every year.
0:07:42 > 0:07:47- Of course, some don't have access - to the Internet...
0:07:47 > 0:07:50- ..so prefer something on paper.
0:07:51 > 0:07:53- This is the printed newsletter...
0:07:54 > 0:07:57- ..that is sent to everyone - who stays here.
0:07:58 > 0:08:00- They are also placed in the rooms.
0:08:02 > 0:08:04- Many return here year after year...
0:08:05 > 0:08:10- ..and have a great interest - in the place and what goes on here.
0:08:10 > 0:08:15- This is a way of communicating - with loyal visitors...
0:08:16 > 0:08:18- ..and with the first-timers.
0:08:18 > 0:08:21- It gives them some background...
0:08:22 > 0:08:26- ..and it promotes future events.
0:08:28 > 0:08:32- We've also been producing - an annual magazine...
0:08:34 > 0:08:37- ..that has been - quite successful...
0:08:38 > 0:08:40- ..so we'll continue with it.
0:08:40 > 0:08:45- On paper, on the Internet - and even on the Monopoly board!
0:08:46 > 0:08:49- We sponsor one square on the board.
0:08:49 > 0:08:52- We felt that Portmeirion - should appear...
0:08:53 > 0:08:55- ..on the first Welsh board.
0:08:56 > 0:08:58- It provides publicity...
0:09:00 > 0:09:05- ..and was an ideal way - to 'put the place on the map'!
0:09:10 > 0:09:14- Located between Pobol y Cwm - and a telephone company...
0:09:14 > 0:09:17- ..Portmeirion has - already got its hotel...
0:09:18 > 0:09:22- ..and everyone is ready - to sing its praises.
0:09:22 > 0:09:24- Portmeirion is unique.
0:09:24 > 0:09:29- You couldn't create Portmeirion - in every Welsh county.
0:09:29 > 0:09:33- But on the other hand, - the lessons to be learnt...
0:09:33 > 0:09:38- ..are the ones of using local - produce, using the language...
0:09:39 > 0:09:44- ..and showing the best sides - of our culture and language...
0:09:45 > 0:09:48- ..in the best environment - in Britain.
0:09:50 > 0:09:54- Portmeirion is one of the area's - biggest employers.
0:09:54 > 0:09:59- It employs about 160 people, most - of whom are fluent Welsh speakers.
0:09:59 > 0:10:03- All have to maintain - high standards of service...
0:10:04 > 0:10:06- ..but they are all local people.
0:10:07 > 0:10:10- It is, of course, world famous...
0:10:10 > 0:10:15- ..and is therefore a very - important attraction to Gwynedd.
0:10:15 > 0:10:19- The important thing is not - just to attract people here...
0:10:20 > 0:10:24- ..but to attract them - for the right reasons...
0:10:25 > 0:10:31- ..so they stay longer and spend - their money at other attractions.
0:10:55 > 0:10:58- Plans for the Millennium - were detailed and busy.
0:10:59 > 0:11:04- Celebrations began - with a leisurely train ride...
0:11:04 > 0:11:08- ..while the restaurant was busy - creating that special atmosphere.
0:11:21 > 0:11:25- After hours of preparation, the - dining room was a visual feast...
0:11:26 > 0:11:28- ..and was ready for the party.
0:11:38 > 0:11:41- # FOR AULD LANG SYNE #
0:12:04 > 0:12:09- With fireworks to end the evening - it was a night to remember.
0:12:09 > 0:12:13- The organising had all - been worth it.
0:12:20 > 0:12:25- I'm the Executive Chef here and I'm - responsible for scheduling staff.
0:12:25 > 0:12:30- I ensure that all is well with them - and that they get their days off.
0:12:31 > 0:12:38- I also arrange the menu every day, - with Colin, our Head Chef.
0:12:41 > 0:12:43- The menu changes every day...
0:12:45 > 0:12:48- ..so that involves a lot more work.
0:12:52 > 0:12:55- I have twenty staff - in the kitchen...
0:12:55 > 0:12:58- ..fourteen chefs - and six kitchen porters.
0:12:59 > 0:13:04- So there's a lot of arranging - to be done to keep them all happy!
0:13:04 > 0:13:08- On the whole, - I have a very good team here.
0:13:09 > 0:13:14- In the kitchen, a wide variety of - skills and experience is combined.
0:13:15 > 0:13:18- The aim is to make - every meal special.
0:13:18 > 0:13:21- I'm the Sous Chef - here at Portmeirion.
0:13:21 > 0:13:25- I've been here five weeks - and I'm enjoying it immensely.
0:13:26 > 0:13:30- I worked previously - at the Monkey Island Hotel, Windsor.
0:13:30 > 0:13:33- I worked there for three months.
0:13:33 > 0:13:38- Before that, I served - in the Royal Navy for eight years...
0:13:39 > 0:13:43- ..and did several tours of Bosnia - and in the Gulf.
0:13:44 > 0:13:49- I'm now beginning to slot - into a different style of life...
0:13:49 > 0:13:51- ..outside the military.
0:14:01 > 0:14:05- I'm the Restaurant Manager - and I've been here for three years.
0:14:06 > 0:14:11- It's a busy hotel and most guests - come here to eat every day.
0:14:14 > 0:14:18- We have to make sure - the restaurant is ready...
0:14:18 > 0:14:21- ..for breakfast, lunch and dinner.
0:14:27 > 0:14:31- There is a staff of twelve here - and we make sure...
0:14:31 > 0:14:37- ..that the standard of the - restaurant is a high as possible.
0:14:41 > 0:14:44- When setting, - the aim is to create a picture.
0:14:45 > 0:14:49- A place for everything - and everything in its place!
0:14:51 > 0:14:54- I manage the hotel's - Reception Desk.
0:14:55 > 0:14:59- There are three of us - employed full-time here.
0:14:59 > 0:15:03- We look after the guests and make - sure they get what they want...
0:15:04 > 0:15:06- ..as quickly as possible.
0:15:06 > 0:15:10- Today, we are preparing flowers - for a wedding.
0:15:10 > 0:15:16- The bride chooses the flowers - and we make the table arrangements.
0:15:18 > 0:15:23- The atmosphere and the place - has so many different aspects...
0:15:23 > 0:15:28- ..that the word 'magical' - can be used to describe it.
0:15:29 > 0:15:35- One feels as though one is caught - in a different world here.
0:15:39 > 0:15:42- The hotel is situated - on the seashore...
0:15:42 > 0:15:47- ..with magnificent views - when the weather is at its best.
0:15:56 > 0:16:00- At present, I have four - Frenchmen working here...
0:16:01 > 0:16:03- ..with possibly another one soon.
0:16:04 > 0:16:09- It gives us the opportunity - to learn from their experience.
0:16:12 > 0:16:14- They can also learn from us.
0:16:17 > 0:16:21- We try to employ as many - local people as possible...
0:16:22 > 0:16:25- ..and train them here - at Portmeirion.
0:16:26 > 0:16:31- They gain qualifications - at the end of the training...
0:16:31 > 0:16:33- ..instead of going to college.
0:16:38 > 0:16:43- The college comes into the - workplace and assesses them.
0:16:44 > 0:16:49- We get them straight from school - so it's an ideal opportunity...
0:16:50 > 0:16:53- ..to give them - good training quickly.
0:17:02 > 0:17:05- Hercules Hall is at the heart - of the village...
0:17:05 > 0:17:09- ..and has become - a popular location for weddings.
0:17:09 > 0:17:14- The Tudor Room is decorated with - panelling from Deudraeth Castle.
0:17:14 > 0:17:18- There was a Tudor Room - in the old castle.
0:17:19 > 0:17:23- We've just adapted the panels - to fit into this room.
0:17:23 > 0:17:28- We have a licence to hold - civil wedding ceremonies there.
0:17:41 > 0:17:45- The new hall provided a new - home for the Jacobean ceiling.
0:17:46 > 0:17:50- It originally came from Emeral - Hall in Flintshire in 1933.
0:17:51 > 0:17:56- This room also has a licence - for civil weddings...
0:17:57 > 0:17:59- ..and has been very popular.
0:17:59 > 0:18:03- Over fifty weddings have - been held there...
0:18:04 > 0:18:08- ..with over 80% of couples - getting married here.
0:18:08 > 0:18:11- It is a big part of our business...
0:18:11 > 0:18:16- ..and people return - for their anniversaries.
0:18:23 > 0:18:28- We use local produce - for most of our dishes...
0:18:29 > 0:18:34- ..from Llandudno, - Pembrokeshire, Cardigan.
0:18:34 > 0:18:39- We use seasonal meat like pheasant, - venison, rabbit and so on.
0:18:40 > 0:18:45- The produce is always - local and in its season.
0:18:46 > 0:18:49- That's what makes the menu special.
0:18:49 > 0:18:53- The menu is changed daily with - something to suit every palate.
0:18:54 > 0:18:58- This is the first course - - red salmon.
0:18:58 > 0:19:02- It has been prepared - in three different ways.
0:19:03 > 0:19:05- Firstly, its served on its own.
0:19:06 > 0:19:11- We also have smoked salmon roulade - stuffed with cream cheese.
0:19:11 > 0:19:16- This is a salmon mousse served - with toasted brioche.
0:19:16 > 0:19:21- It is served with a salad, a little - yogurt and some mustard dressing.
0:19:23 > 0:19:25- This is the main course.
0:19:26 > 0:19:30- We have breast of duck - with red cabbage...
0:19:31 > 0:19:33- ..cooked in red wine and sugar.
0:19:39 > 0:19:43- It's served with caramelised - apples and blueberries...
0:19:45 > 0:19:49- ..with an orange - and blueberry sauce.
0:19:51 > 0:19:56- Side-vegetables - are saffron potatoes...
0:19:59 > 0:20:03- ..courgettes stuffed - with mushrooms...
0:20:05 > 0:20:09- ..and a celeriac mousse - with a carrot filling...
0:20:10 > 0:20:12- ..and a parsnip mousse base.
0:20:15 > 0:20:20- The dish is completed with marrows, - peppers, tomatoes and basil.
0:20:25 > 0:20:29- For dessert, we have prepared - a chestnut parfait.
0:20:32 > 0:20:35- We have a slightly frozen - parfait...
0:20:37 > 0:20:39- ..with sponge and cream.
0:20:40 > 0:20:44- It has been made using eggs - and syrup.
0:20:45 > 0:20:47- There is a chocolate ganache top...
0:20:48 > 0:20:50- ..a fresh raspberry...
0:20:52 > 0:20:55- ..a little caramel sauce - and a praline...
0:20:55 > 0:21:00- ..made with sugar and almonds - and baked in the oven.
0:21:04 > 0:21:10- To complete the evening, we serve - cheese with biscuits and celery...
0:21:10 > 0:21:16- ..petit fours, coffee - and plenty of champagne.
0:21:16 > 0:21:19- Thank you very much. Goodbye.
0:21:23 > 0:21:28- Portmeirion is a special place - for a wedding.
0:21:28 > 0:21:31- There are great areas for photos...
0:21:31 > 0:21:35- ..such as in the piazza - or near the water.
0:21:35 > 0:21:39- The food is wonderful and - they can choose their own menu.
0:21:44 > 0:21:49- They are usually so delighted - that they can't wait to return.
0:21:51 > 0:21:55- Portmeirion is a partnership - between the company that runs it...
0:21:55 > 0:21:58- ..and the Trust that owns the site.
0:21:58 > 0:22:02- The company works hand in hand - with the Trust...
0:22:02 > 0:22:07- ..with regard to ideals, - conservation and social values.
0:22:08 > 0:22:13- We hope we can give something back - to the local community.
0:22:19 > 0:22:24- Brondanw has been here for - centuries - since the Middle Ages.
0:22:25 > 0:22:30- But the current building has been - rebuilt from almost nothing...
0:22:31 > 0:22:35- ..after it was destroyed by fire - during the '50s.
0:22:42 > 0:22:47- The first plants at Portmeirion - were planted in this area.
0:22:47 > 0:22:49- From here on, the Gwyllt begins.
0:22:56 > 0:22:57- Portmeirion is unique...
0:22:58 > 0:23:03- ..and I would describe it as one of - the most unique hotels in Britain.
0:23:04 > 0:23:11- I'd also say that this is now - the most Welsh hotel in Wales.
0:23:20 > 0:23:23- Every part of Portmeirion - is different.
0:23:23 > 0:23:28- You keep noticing things - that you may have passed...
0:23:28 > 0:23:31- ..many times before - without seeing them.
0:23:32 > 0:23:35- There is always something new - to see.
0:23:35 > 0:23:39- If anyone's bored, - they should come here!
0:23:41 > 0:23:45- Thanks for Sir Clough's dream - and its realisation.
0:23:45 > 0:23:50- The architect would have been - delighted to see...
0:23:50 > 0:23:53- ..his masterpiece - as it stands today.
0:24:11 > 0:24:13- Subtitles by- AGENDA