Pennod 4 Pryd o Ser
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Transcript
| Line | From | To | |
|---|---|---|---|
-* | 0:00:00 | 0:00:00 | |
-The stars -have had numerous experiences. | 0:00:01 | 0:00:04 | |
-BLEEP! -Oh, sorry! | 0:00:05 | 0:00:07 | |
-Argh! | 0:00:07 | 0:00:08 | |
-Argh! - -It's in your hair. | 0:00:08 | 0:00:10 | |
-Get it out of my hair, please. | 0:00:10 | 0:00:12 | |
-From birds' entrails... | 0:00:12 | 0:00:15 | |
-..to fish guts. | 0:00:15 | 0:00:16 | |
-I've found worse things -in my handbag, Emma. | 0:00:17 | 0:00:20 | |
-The blue team leads 2-0. | 0:00:21 | 0:00:23 | |
-It was a fix! A fix! | 0:00:23 | 0:00:26 | |
-Yet Trystan, -after his early cat food efforts... | 0:00:26 | 0:00:29 | |
-Disaster! | 0:00:30 | 0:00:31 | |
-..rose like a phoenix from the -flames with his Italian langoustine. | 0:00:31 | 0:00:37 | |
-This is an exemplary Italian dish. | 0:00:38 | 0:00:40 | |
-Yes! | 0:00:40 | 0:00:42 | |
-Non Eden must supervise -Trystan Ellis-Morris... | 0:00:42 | 0:00:45 | |
-..Rhodri Gomer and Tudur Owen. | 0:00:46 | 0:00:48 | |
-Catrin Heledd must retain -the standard with Marged Esli... | 0:00:48 | 0:00:52 | |
-..Lisa Gwilym and Rhys Meirion. | 0:00:52 | 0:00:55 | |
-If you like seeing fireworks -in the kitchen, sit back and enjoy. | 0:00:55 | 0:01:00 | |
-# Together # | 0:01:13 | 0:01:16 | |
-As well as cooking for 80 in the -final, they will also entertain... | 0:01:16 | 0:01:20 | |
-..with a song for the crowd. | 0:01:21 | 0:01:23 | |
-They've already served up cat food, -and from this racket... | 0:01:23 | 0:01:28 | |
-..they'll be singing like cats too. | 0:01:28 | 0:01:31 | |
-# Together we'll stand... # | 0:01:32 | 0:01:38 | |
-Pity we didn't have -professional singers on board. | 0:01:38 | 0:01:42 | |
-# Together, we'll stand | 0:01:45 | 0:01:52 | |
-# As one # | 0:01:52 | 0:01:55 | |
-Stick to cooking! | 0:01:55 | 0:01:57 | |
-How's it going? | 0:01:57 | 0:01:59 | |
-How's it going? - -Great. | 0:01:59 | 0:02:01 | |
-I'd like to see the menus -you're preparing for the big night. | 0:02:01 | 0:02:05 | |
-Have you prepared them? | 0:02:06 | 0:02:07 | |
-Have you prepared them? - -They're in my handbag somewhere... | 0:02:07 | 0:02:10 | |
-..with the fish. | 0:02:10 | 0:02:12 | |
-I thought as much. | 0:02:13 | 0:02:15 | |
-I've arranged... | 0:02:15 | 0:02:17 | |
-..for experts to give you a helping -hand and advice along the way. | 0:02:17 | 0:02:22 | |
-Just what we could do with! | 0:02:22 | 0:02:26 | |
-Guiding them through the menus -are old friends of Pryd o Ser. | 0:02:30 | 0:02:34 | |
-Padrig Jones, once head chef -at Le Gallois in Cardiff. | 0:02:34 | 0:02:39 | |
-He's worked with Marco Pierre White -and Michel Roux, to name but two. | 0:02:39 | 0:02:44 | |
-Keeping him company -is Mark Threadgill... | 0:02:45 | 0:02:49 | |
-..head chef at Hotel Portmeirion. | 0:02:49 | 0:02:51 | |
-He's worked with Michelin-starred -Chris Chown and Pierre Reboul. | 0:02:51 | 0:02:56 | |
-People would pay good money to be -given masterclasses from this pair. | 0:02:56 | 0:03:01 | |
-The orange team's starter -is a salmon fillet ... | 0:03:03 | 0:03:06 | |
-..and langoustine -in a sea vegetable sauce. | 0:03:06 | 0:03:09 | |
-The secret here is to keep -the fillet flat whilst frying... | 0:03:10 | 0:03:14 | |
-..to crisp the skin. | 0:03:14 | 0:03:16 | |
-The head and tail must be mashed -to make the sauce... | 0:03:16 | 0:03:20 | |
-..because they contain -the strongest flavour. | 0:03:20 | 0:03:23 | |
-Mackerel, Waldorf salad, remoulade -celeriac and charcoal emulsion... | 0:03:25 | 0:03:30 | |
-..is the blue team's starter. | 0:03:30 | 0:03:32 | |
-The mackerel must be filleted, -removing all the bones. | 0:03:32 | 0:03:36 | |
-The charcoal -must be black when it's smoked. | 0:03:37 | 0:03:40 | |
-The orange team's main course -is roasted pigeon... | 0:03:42 | 0:03:46 | |
-..Savoy and pancetta... | 0:03:46 | 0:03:48 | |
-..wild mushroom and Madeira sauce. | 0:03:48 | 0:03:50 | |
-They must be careful -as they remove the wishbone. | 0:03:50 | 0:03:55 | |
-They must also seal the meat -perfectly before roasting. | 0:03:55 | 0:03:59 | |
-The blue team's main course -is loin of venison and thigh pie... | 0:04:02 | 0:04:07 | |
-..with red cabbage -and a blackberry sauce. | 0:04:07 | 0:04:10 | |
-The fat must be removed -and the venison should be pink... | 0:04:13 | 0:04:17 | |
-..otherwise -it will be as tough as leather. | 0:04:17 | 0:04:20 | |
-Raspberry souffle -is the orange team's pudding. | 0:04:21 | 0:04:25 | |
-They must beat the eggs with sugar -until it glistens. | 0:04:25 | 0:04:29 | |
-Whatever you do, -don't open the oven too early... | 0:04:29 | 0:04:33 | |
-..or you'll be serving pancakes. | 0:04:33 | 0:04:35 | |
-Pistachio cake -with morello cherry sorbet... | 0:04:36 | 0:04:40 | |
-..and aerated white chocolate -is the blue team's dessert. | 0:04:40 | 0:04:44 | |
-Timing is crucial. | 0:04:44 | 0:04:46 | |
-No overworking the ganache -or the sorbet... | 0:04:46 | 0:04:49 | |
-..and careful not to overbake -the cake or it will turn out dry. | 0:04:49 | 0:04:54 | |
-Will our stars be able to reach -such a high standard? | 0:04:54 | 0:04:58 | |
-You look in shock, Rhys. | 0:05:01 | 0:05:03 | |
-Eh? | 0:05:03 | 0:05:06 | |
-People would pay hundreds -to have that culinary experience. | 0:05:06 | 0:05:10 | |
-Getting to taste it afterwards -was incredible. I'm overwhelmed. | 0:05:11 | 0:05:15 | |
-Goodness me! | 0:05:15 | 0:05:18 | |
-Go and have a sit down. -Maybe you should go and lie down. | 0:05:18 | 0:05:21 | |
-In a darkened room. | 0:05:21 | 0:05:24 | |
-Sit down and relax? | 0:05:24 | 0:05:26 | |
-No chance. It's time for them -to have another life experience. | 0:05:27 | 0:05:30 | |
-The Pryd o Ser experience, that is. | 0:05:31 | 0:05:34 | |
-While the recipes -are fresh in your minds... | 0:05:34 | 0:05:37 | |
-..and since we're already -in a professional kitchen... | 0:05:37 | 0:05:43 | |
-..it's time for another challenge. | 0:05:43 | 0:05:46 | |
-Within the hour, nine experts -will arrive to sample your menus. | 0:05:47 | 0:05:52 | |
-International experts. | 0:05:52 | 0:05:54 | |
-French, Italian, Indian -and Welsh, of course. | 0:05:54 | 0:05:59 | |
-Members of Clwb Rygbi Cymry Caerdydd -will also be here... | 0:06:00 | 0:06:03 | |
-..because you're catering -for their big night tomorrow. | 0:06:04 | 0:06:08 | |
-Everything's in your hands. | 0:06:08 | 0:06:12 | |
-In the furthest corner. | 0:06:15 | 0:06:17 | |
-The first course will be served -in an hour and a quarter. | 0:06:18 | 0:06:22 | |
-The main course in 1.5 hours -and dessert in two hours. | 0:06:22 | 0:06:25 | |
-The sugar's there. | 0:06:26 | 0:06:27 | |
-The sugar's there. - -More time than their mentors had. | 0:06:27 | 0:06:29 | |
-A week of fun -has suddenly turned serious. | 0:06:29 | 0:06:34 | |
-Dudley. Dudley. | 0:06:35 | 0:06:38 | |
-I thought we'd be able to charge -the batteries before tomorrow. | 0:06:38 | 0:06:43 | |
-No chance! | 0:06:43 | 0:06:44 | |
-The menu's ambitious, isn't it? | 0:06:45 | 0:06:47 | |
-To say the least! | 0:06:47 | 0:06:49 | |
-I'm prepping the fish, -Rhodri's starting the dessert. | 0:06:51 | 0:06:56 | |
-Souffle? | 0:06:56 | 0:06:57 | |
-Souffle? - -It's renowned for being difficult. | 0:06:57 | 0:07:01 | |
-Trystan's -started preparing the vegetables. | 0:07:01 | 0:07:05 | |
-Paj said -we had to cut them into squares. | 0:07:05 | 0:07:08 | |
-They look so much better on a plate. | 0:07:09 | 0:07:12 | |
-Tudur's preparing the pigeon. | 0:07:13 | 0:07:15 | |
-Tudur's preparing the pigeon. - -I have to cut off the wishbone. | 0:07:15 | 0:07:17 | |
-Excuse me a second. | 0:07:18 | 0:07:20 | |
-I'm preparing the sweet course. | 0:07:20 | 0:07:23 | |
-The pudding. | 0:07:23 | 0:07:25 | |
-Marged's preparing the starter. | 0:07:25 | 0:07:28 | |
-I'm feeling sick. | 0:07:28 | 0:07:30 | |
-I have no idea how much -250 grams is. I go by inches. | 0:07:30 | 0:07:33 | |
-Rhys is on the meat and -Lisa's helping with the main course. | 0:07:34 | 0:07:38 | |
-There's a lot to do! | 0:07:38 | 0:07:41 | |
-With time ticking away, -the pressure is mounting. | 0:07:41 | 0:07:45 | |
-At times like this, -glaring mistakes are made. | 0:07:46 | 0:07:50 | |
-Where do fish swim? | 0:07:50 | 0:07:52 | |
-Where do fish swim? - -In water. | 0:07:52 | 0:07:54 | |
-Yes, in water. What colour -do you associate with water? | 0:07:55 | 0:07:58 | |
-Blue. | 0:07:58 | 0:07:59 | |
-Blue. - -Why aren't you using a blue board? | 0:07:59 | 0:08:01 | |
-Because I'm stupid, Dudley! | 0:08:02 | 0:08:04 | |
-Non's just had a row from Dudley. | 0:08:13 | 0:08:16 | |
-Has she? For what? | 0:08:16 | 0:08:18 | |
-She was preparing fish -and she wasn't preparing it... | 0:08:18 | 0:08:23 | |
-..on the right chopping board. | 0:08:23 | 0:08:25 | |
-Brown for vegetables. | 0:08:26 | 0:08:29 | |
-Try that. It's not right. | 0:08:31 | 0:08:35 | |
-How's Trystan? How's Tudur? | 0:08:36 | 0:08:38 | |
-Are the boys OK? | 0:08:39 | 0:08:40 | |
-Are the boys OK? - -They're behaving. | 0:08:40 | 0:08:41 | |
-But if anyone's likely to explode... | 0:08:42 | 0:08:45 | |
-..it's going to be Tudur, -which is exciting! | 0:08:46 | 0:08:49 | |
-You have half an hour -before the starters are served. | 0:08:51 | 0:08:55 | |
-Did you hear me? | 0:08:55 | 0:08:57 | |
-Did you hear me? - -SILENCE | 0:08:57 | 0:08:59 | |
-Whoa, it's hot here! | 0:09:00 | 0:09:01 | |
-We can't stress enough -how complicated the menus are. | 0:09:02 | 0:09:05 | |
-Cabbage, orange juice, red wine, -tonnes of sugar... | 0:09:06 | 0:09:11 | |
-..and in the muslin is star anise, -juniper, cinnamon and peppercorns. | 0:09:11 | 0:09:16 | |
-When the nerves are jangling, -silly things are likely to happen. | 0:09:23 | 0:09:27 | |
-There's some left. | 0:09:28 | 0:09:30 | |
-Like spilling ganache -over the fridge... | 0:09:30 | 0:09:34 | |
-..and a niggly presenter -adding insult to injury. | 0:09:34 | 0:09:37 | |
-Just so you know, 15 minutes -till the starters are served. | 0:09:38 | 0:09:41 | |
-I'm looking for the veal stock. | 0:09:41 | 0:09:44 | |
-Rhys Meirion knows -where your stock is, Tudur. | 0:09:44 | 0:09:47 | |
-Is it in the fridge? | 0:09:47 | 0:09:48 | |
-Is it in the fridge? - -The veal stock. | 0:09:48 | 0:09:51 | |
-Everyone, just so you know, -the guests and judges have arrived. | 0:09:51 | 0:09:56 | |
-I hope you're ready. | 0:09:56 | 0:09:58 | |
-I hope you're ready. - -No, not quite, chef! | 0:09:58 | 0:10:00 | |
-Getting there! | 0:10:00 | 0:10:03 | |
-Shall I put more here because -they're ready at the same time? | 0:10:03 | 0:10:07 | |
-I want the starters on the table. | 0:10:10 | 0:10:12 | |
-Aiding Dudley with the scoring... | 0:10:12 | 0:10:15 | |
-..are our guest chefs. | 0:10:16 | 0:10:18 | |
-Padrig Jones and Mark Threadgill. | 0:10:19 | 0:10:21 | |
-Also, some of the giants -of the Cardiff food scene. | 0:10:21 | 0:10:26 | |
-Only the best will satisfy them. | 0:10:26 | 0:10:28 | |
-Cooking is a combination -of love and passion. | 0:10:29 | 0:10:32 | |
-What I'm looking for are textures -of flavours, presentation... | 0:10:32 | 0:10:37 | |
-..and the food on time. | 0:10:37 | 0:10:39 | |
-I expect neat presentation -and delicious flavours. | 0:10:39 | 0:10:43 | |
-Eating is the most important thing -in any restaurant. | 0:10:44 | 0:10:47 | |
-However, the timing is essential. | 0:10:47 | 0:10:51 | |
-To scare our stars even further... | 0:10:52 | 0:10:54 | |
-..Rhys ap William and Sion Morgan -from Clwb Rygbi are here... | 0:10:55 | 0:10:58 | |
-..to make sure everything's in order -for their big night tomorrow. | 0:10:58 | 0:11:04 | |
-You're 15 minutes late now. | 0:11:04 | 0:11:06 | |
-It looks lovely! | 0:11:07 | 0:11:09 | |
-I know -it doesn't take long to cook fish... | 0:11:10 | 0:11:13 | |
-..but these -aren't going to be ready. | 0:11:13 | 0:11:16 | |
-Let's get them on, quick. | 0:11:16 | 0:11:18 | |
-Let's get them on, quick. - -Can I put them on now? | 0:11:18 | 0:11:20 | |
-You're late, but... | 0:11:20 | 0:11:22 | |
-You're late, but... - -Doesn't matter. Carry on. | 0:11:22 | 0:11:24 | |
-The charcoal's -in the thing over there. | 0:11:26 | 0:11:29 | |
-When the heat is on, -you have to keep a clear head... | 0:11:33 | 0:11:37 | |
-..not walk around in circles, Lisa. | 0:11:37 | 0:11:40 | |
-Where are the plates? | 0:11:40 | 0:11:42 | |
-How are you meant to...? | 0:11:42 | 0:11:44 | |
-How are you meant to...? - -The celery's done. It's in a dish. | 0:11:44 | 0:11:47 | |
-Can I just put that there? | 0:11:52 | 0:11:54 | |
-I have to apologize. I know -some of you have to get to work. | 0:11:55 | 0:11:58 | |
-I appreciate your time. | 0:11:58 | 0:12:00 | |
-It doesn't bode well. | 0:12:01 | 0:12:04 | |
-The stars are late. | 0:12:05 | 0:12:07 | |
-We've never had -such an expert panel... | 0:12:08 | 0:12:11 | |
-..and I've never seen Dudley -look so annoyed. | 0:12:11 | 0:12:15 | |
-. | 0:12:19 | 0:12:19 | |
-Subtitles | 0:12:22 | 0:12:22 | |
-Subtitles - -Subtitles | 0:12:22 | 0:12:24 | |
-The stars must impress -some of Wales' culinary giants... | 0:12:26 | 0:12:30 | |
-..with a three-course meal. | 0:12:30 | 0:12:32 | |
-They're already 20 minutes late... | 0:12:32 | 0:12:35 | |
-..and Dudley is beyond annoyed. | 0:12:35 | 0:12:38 | |
-How much longer do you need? | 0:12:39 | 0:12:41 | |
-Minute and a half. | 0:12:41 | 0:12:43 | |
-Great. How far off are we, Lisa? | 0:12:43 | 0:12:46 | |
-Blimey! I need a peeled apple! | 0:12:46 | 0:12:48 | |
-Service! | 0:12:50 | 0:12:52 | |
-Service! | 0:12:52 | 0:12:54 | |
-At last, -the judges are eventually served. | 0:12:56 | 0:13:00 | |
-Non first -with her salmon and langoustine. | 0:13:00 | 0:13:03 | |
-Marged is hot on her heels -with mackerel... | 0:13:04 | 0:13:07 | |
-..Waldorf salad and celeriac. | 0:13:08 | 0:13:10 | |
-Like Caryl Parry Jones last year... | 0:13:11 | 0:13:14 | |
-..it's -all a bit too much for Marged. | 0:13:14 | 0:13:17 | |
-How did you -find that challenge, Non? | 0:13:18 | 0:13:21 | |
-It was a big challenge but I like -being thrown in at the deep end. | 0:13:21 | 0:13:26 | |
-It didn't go according to plan -but, on the whole, I'm happy. | 0:13:26 | 0:13:31 | |
-The fish has been cooked well. -It's not overdone. | 0:13:32 | 0:13:35 | |
-The sauce is nice. | 0:13:35 | 0:13:37 | |
-The sauce is nice. - -The plates must be hot. | 0:13:37 | 0:13:39 | |
-Hot plates. | 0:13:39 | 0:13:41 | |
-Hot plates. - -Now for the blue team. | 0:13:41 | 0:13:43 | |
-You look tired, Marged. -I know you were under pressure. | 0:13:44 | 0:13:47 | |
-If I'd concentrated more this -morning and gone through my notes... | 0:13:48 | 0:13:52 | |
-..I'd have known the order and -the tools I needed for the task... | 0:13:52 | 0:13:58 | |
-..before I began. | 0:13:59 | 0:14:00 | |
-..before I began. - -Emma's waiting for you. | 0:14:00 | 0:14:03 | |
-I wasn't -meant to be doing the starters. | 0:14:03 | 0:14:06 | |
-I thought I was just -going to be preparing the fish... | 0:14:06 | 0:14:10 | |
-..before starting on the pudding. | 0:14:10 | 0:14:12 | |
-The langoustine was delicious -and I enjoyed the vegetables. | 0:14:16 | 0:14:20 | |
-A lot of work has gone into it. | 0:14:21 | 0:14:24 | |
-It was delicious. | 0:14:24 | 0:14:25 | |
-The saltiness of the sea vegetables -cannot be tasted. | 0:14:26 | 0:14:29 | |
-Otherwise it's good. | 0:14:30 | 0:14:31 | |
-We'd watched the chef at work -and the speed at which he did it. | 0:14:32 | 0:14:36 | |
-But I was about -four or five times slower. | 0:14:36 | 0:14:40 | |
-The fish was overcooked but -it was OK for the first attempt. | 0:14:40 | 0:14:44 | |
-All it needs is a few touches -to make it more refined. | 0:14:45 | 0:14:48 | |
-They praised it but your teams -need you back in the kitchen. | 0:14:49 | 0:14:54 | |
-Chop-chop! | 0:14:54 | 0:14:56 | |
-Every member of the team -is needed... | 0:14:59 | 0:15:02 | |
-..because some are starting -to lose it completely. | 0:15:03 | 0:15:06 | |
-You have to cool them beforehand. | 0:15:07 | 0:15:10 | |
-We don't have time to cool them, -do we? | 0:15:11 | 0:15:14 | |
-What if we do it now? | 0:15:14 | 0:15:16 | |
-Non, I'm all over the shop. I want -to start frying these in the pans. | 0:15:16 | 0:15:21 | |
-And check the potatoes. | 0:15:21 | 0:15:23 | |
-Is this not meant to be on? | 0:15:24 | 0:15:26 | |
-How long do we have? | 0:15:26 | 0:15:28 | |
-How long do we have? - -Main course is half an hour late. | 0:15:28 | 0:15:30 | |
-How long do these take? | 0:15:30 | 0:15:32 | |
-Not long. | 0:15:32 | 0:15:34 | |
-Not long. - -No? Great. | 0:15:34 | 0:15:36 | |
-It's impossible to imagine the -pressure in a professional kitchen. | 0:15:36 | 0:15:41 | |
-That goes into that and then you -mix it. That's what I wrote down. | 0:15:41 | 0:15:46 | |
-I don't know. That's too small. | 0:15:46 | 0:15:50 | |
-But have we -pushed poor Tudur too far? | 0:15:50 | 0:15:53 | |
-You told us lies. You took -one of our team members out of it. | 0:15:54 | 0:15:58 | |
-You naughty rascals! | 0:15:58 | 0:16:01 | |
-Hang on. -No, no, no, no, no, no, no, no! | 0:16:02 | 0:16:04 | |
-If you thought -only Tudur was having a bad day... | 0:16:06 | 0:16:10 | |
-Hot, hot, hot! | 0:16:10 | 0:16:12 | |
-..Rhys Meirion's having one too. | 0:16:12 | 0:16:14 | |
-How do we get the pies out? | 0:16:15 | 0:16:17 | |
-Use one of these? | 0:16:17 | 0:16:19 | |
-Eurgh! | 0:16:22 | 0:16:23 | |
-Do you know what? -Serve them in the foil. | 0:16:24 | 0:16:26 | |
-Have you added stock? | 0:16:28 | 0:16:30 | |
-Yes, loads of things -but it just tastes like fat. | 0:16:30 | 0:16:34 | |
-BLEEP! -Argh! | 0:16:34 | 0:16:36 | |
-BLEEP! | 0:16:37 | 0:16:39 | |
-Half an hour late but it's arrived. | 0:16:39 | 0:16:40 | |
-Half an hour late but it's arrived. - -Veal loin.... | 0:16:40 | 0:16:42 | |
-..red cabbage, blackberry sauce... | 0:16:43 | 0:16:46 | |
-..and a chip-shop pie -from Rhys and Lisa. | 0:16:46 | 0:16:49 | |
-I've removed the pie at last! | 0:16:49 | 0:16:52 | |
-They're stuck -because I didn't grease them enough. | 0:16:53 | 0:16:56 | |
-You prepared the pastry, -the red cabbage... | 0:16:56 | 0:17:00 | |
-..and butternut squash. | 0:17:00 | 0:17:02 | |
-Yes, but I didn't cook them enough. | 0:17:02 | 0:17:05 | |
-I forgot... | 0:17:05 | 0:17:07 | |
-Yes, I forgot to cook them. | 0:17:07 | 0:17:10 | |
-Hot! -BLEEP! | 0:17:11 | 0:17:13 | |
-What would you do to improve this? | 0:17:13 | 0:17:15 | |
-Structure the timing better. | 0:17:16 | 0:17:18 | |
-Preparation, -preparation, preparation. | 0:17:18 | 0:17:21 | |
-That made it difficult. | 0:17:22 | 0:17:23 | |
-That made it difficult. - -It's not cooked. | 0:17:23 | 0:17:25 | |
-BLEEP! -disaster. | 0:17:27 | 0:17:29 | |
-What was it like -having to face them with your food? | 0:17:30 | 0:17:34 | |
-A nightmare. Pure nightmare. | 0:17:35 | 0:17:37 | |
-We knew -we'd fallen short of the mark. | 0:17:37 | 0:17:39 | |
-What do you think, Cindy? | 0:17:40 | 0:17:41 | |
-What do you think, Cindy? - -It's tasty. | 0:17:41 | 0:17:43 | |
-The plates were cold. | 0:17:43 | 0:17:46 | |
-I can't eat what's inside -because I can't get it out. | 0:17:46 | 0:17:50 | |
-Things hadn't been cooked, -other things had burnt. | 0:17:50 | 0:17:54 | |
-We made a pig's ear of it. | 0:17:54 | 0:17:56 | |
-I don't like the presentation. -It's untidy. | 0:17:59 | 0:18:02 | |
-The meat's very good. -It's cooked to perfection. | 0:18:02 | 0:18:05 | |
-I'm afraid to tell Tudur... | 0:18:05 | 0:18:07 | |
-There's no sauce. | 0:18:08 | 0:18:09 | |
-There's no sauce. - -You're an hour late. | 0:18:09 | 0:18:10 | |
-For what? Where are we going? | 0:18:10 | 0:18:12 | |
-Over there. | 0:18:13 | 0:18:14 | |
-Over there. - -I didn't do wild mushrooms. | 0:18:14 | 0:18:16 | |
-After three hours... | 0:18:19 | 0:18:21 | |
-..and several panics, -Tudur and Tryst are ready. | 0:18:21 | 0:18:24 | |
-Service! | 0:18:25 | 0:18:26 | |
-They're serving pigeon, -Savoy and pancetta... | 0:18:27 | 0:18:30 | |
-..wild mushrooms and Madeira sauce. | 0:18:30 | 0:18:33 | |
-..wild mushrooms and Madeira sauce. - -Thank you. | 0:18:33 | 0:18:34 | |
-At least they're meant to. | 0:18:34 | 0:18:36 | |
-At least they're meant to. - -Where did things go wrong? | 0:18:36 | 0:18:38 | |
-Everything collapsed. -It fell to pieces. | 0:18:39 | 0:18:42 | |
-I completely lost the plot. | 0:18:45 | 0:18:47 | |
-Did you make sauce? | 0:18:47 | 0:18:49 | |
-Did you make sauce? - -I made it... | 0:18:49 | 0:18:50 | |
-..but I wouldn't give it to a dog. | 0:18:50 | 0:18:53 | |
-It was that bad? | 0:18:53 | 0:18:56 | |
-I've learnt that if you -don't prepare, there's no point. | 0:18:57 | 0:19:00 | |
-Paj told us -that it's all in the preparation. | 0:19:00 | 0:19:04 | |
-They started off too slowly. -There was no way of catching up. | 0:19:04 | 0:19:09 | |
-The sauce isn't there, the mushrooms -aren't there. It's overcooked. | 0:19:10 | 0:19:14 | |
-It's easy to forget that this is -completely foreign to us all. | 0:19:15 | 0:19:19 | |
-You can't expect us -to pick things up instantly. | 0:19:19 | 0:19:24 | |
-You learn as you go along -and we've learnt tons today... | 0:19:24 | 0:19:28 | |
-..that will take us into tomorrow... | 0:19:28 | 0:19:31 | |
-..and hopefully -it'll turn out better. | 0:19:31 | 0:19:34 | |
-BLEEP! -It's hot. | 0:19:37 | 0:19:39 | |
-With the previous courses -served so late... | 0:19:40 | 0:19:43 | |
-..at least the desserts -are ready for the judges. | 0:19:44 | 0:19:48 | |
-Rhodri's souffles -have risen to the occasion... | 0:19:48 | 0:19:52 | |
-..and Catrin's pistachio cakes -are a picture. | 0:19:52 | 0:19:55 | |
-Will they lift -the culinary giants' spirits? | 0:19:55 | 0:19:59 | |
-I have to confess, I didn't -have time to make the puree... | 0:20:03 | 0:20:07 | |
-..so I just mixed the cherries -with icing sugar. | 0:20:07 | 0:20:11 | |
-It's tasty, -especially the aerated chocolate. | 0:20:11 | 0:20:14 | |
-It's a difficult dish -but she did a good job. | 0:20:15 | 0:20:18 | |
-Ooh! | 0:20:18 | 0:20:20 | |
-Thanks, Rhodri. | 0:20:20 | 0:20:22 | |
-This is an excellent effort. -You can't really improve on this. | 0:20:28 | 0:20:32 | |
-Has that made you -feel better or worse about tomorrow? | 0:20:33 | 0:20:37 | |
-Worse. | 0:20:38 | 0:20:39 | |
-Worse. - -Would you be happy to serve this? | 0:20:39 | 0:20:41 | |
-Yes, definitely the dessert. | 0:20:42 | 0:20:44 | |
-Perhaps I invested too much time -in that souffle. | 0:20:46 | 0:20:49 | |
-I should've -helped Tudur more on the main. | 0:20:50 | 0:20:53 | |
-That's something to discuss -as a team. | 0:20:53 | 0:20:56 | |
-Francis, do you think this bunch -will cook for 80 tomorrow night? | 0:20:56 | 0:21:01 | |
-They'll have trouble with -the starters and main courses... | 0:21:02 | 0:21:06 | |
-..but in terms of the puddings, -they've coped well. | 0:21:06 | 0:21:10 | |
-I'd say 50/50. | 0:21:10 | 0:21:12 | |
-It was tasty, but if it's late, -the flavour won't mean a thing. | 0:21:12 | 0:21:16 | |
-It's vital they get their timing -right and get things out on time... | 0:21:17 | 0:21:22 | |
-..or the lads will leave. | 0:21:22 | 0:21:25 | |
-That was a difficult challenge. | 0:21:35 | 0:21:38 | |
-The scores are in. | 0:21:39 | 0:21:41 | |
-The best main course today... | 0:21:43 | 0:21:45 | |
-..was the blue team's, so well done. | 0:21:46 | 0:21:50 | |
-Today's best pudding... | 0:21:53 | 0:21:56 | |
-..belonged to the orange team. | 0:21:56 | 0:21:58 | |
-Well done. | 0:21:59 | 0:22:01 | |
-As for the starters... | 0:22:02 | 0:22:04 | |
-It was a draw. | 0:22:06 | 0:22:07 | |
-It was a draw. - -Oh! | 0:22:07 | 0:22:09 | |
-However, it's the total that counts. | 0:22:09 | 0:22:11 | |
-Today's winners... | 0:22:12 | 0:22:14 | |
-..are the blue team, -congratulations. | 0:22:17 | 0:22:19 | |
-There's no reward because -I know you need plenty of time... | 0:22:23 | 0:22:28 | |
-..to go over these recipes as a team -before tomorrow. | 0:22:28 | 0:22:32 | |
-There is one other thing. | 0:22:34 | 0:22:37 | |
-You know you won't be cooking -for nine tomorrow. | 0:22:38 | 0:22:43 | |
-Neither will you be cooking for 80, -as Dudley suggested. | 0:22:43 | 0:22:47 | |
-As well as the 80 guests... | 0:22:48 | 0:22:51 | |
-..the dishes will be judged -by 10 accomplished judges... | 0:22:52 | 0:22:56 | |
-..some of whom -have sampled your efforts today. | 0:22:56 | 0:23:01 | |
-There'll be a total of 90... | 0:23:01 | 0:23:03 | |
-..which equates to... | 0:23:04 | 0:23:07 | |
-..270 separate dishes. | 0:23:07 | 0:23:10 | |
-Sleep tight. | 0:23:11 | 0:23:12 | |
-These are the ingredients -you'll need. | 0:23:17 | 0:23:20 | |
-This is obscene. | 0:23:20 | 0:23:22 | |
-It's getting serious now. | 0:23:22 | 0:23:24 | |
-It's going to be a nightmare. | 0:23:24 | 0:23:27 | |
-Oh, man! | 0:23:27 | 0:23:29 | |
-Oh, man! - -Pan fry the cubes! | 0:23:29 | 0:23:31 | |
-This year's champion is... | 0:23:31 | 0:23:33 | |
-S4C Subtitles by Adnod Cyf. | 0:23:56 | 0:23:58 | |
-. | 0:23:58 | 0:23:59 |