0:00:00 > 0:00:00- *
0:00:01 > 0:00:06- If Pryd o Ser - guarantees one thing every year...
0:00:06 > 0:00:10- ..it ensures - that our stars always look glam...
0:00:13 > 0:00:16- ..and that they enjoy - their time with us.
0:00:18 > 0:00:23- The icing on the cake are - our simple cooking challenges...
0:00:23 > 0:00:26- ..where the celebs - have a chance to shine.
0:00:27 > 0:00:28- Is that pork?
0:00:29 > 0:00:30- I've no idea what I'm doing.
0:00:30 > 0:00:32- I've no idea what I'm doing.- - Deliveroo? Bring me some fish cakes.
0:00:33 > 0:00:36- Crab cakes, not cat food.
0:00:36 > 0:00:38- This is a disaster.
0:00:38 > 0:00:41- They're giving me cause for concern.
0:00:41 > 0:00:45- In the end, two captains emerged - to lead two teams.
0:00:46 > 0:00:50- With Non are Trystan Ellis-Morris, - Rhodri Gomer and Tudur Owen.
0:00:51 > 0:00:55- Under the watchful eye - of Catrin Heledd are Marged Esli...
0:00:56 > 0:00:58- ..Lisa Gwilym and Rhys Meirion.
0:00:58 > 0:01:01- I wonder - what's on Dudley's menu today?
0:01:16 > 0:01:21- Another early start and the stars - leave the hotel in good spirits.
0:01:21 > 0:01:23- I'm ready for it. Come on!
0:01:23 > 0:01:26- It's as if they've forgotten - that the final...
0:01:27 > 0:01:31- ..means cooking for the series' - record number of guests...
0:01:31 > 0:01:34- ..in four days' time.
0:01:34 > 0:01:38- I feel like a sultan - surrounded by my harem!
0:01:39 > 0:01:42- Everything's a big joke.
0:01:42 > 0:01:45- When they say three courses, - do crisps count as one?
0:01:46 > 0:01:48- I can assure you...
0:01:48 > 0:01:51- ..that Dudley - won't see the funny side.
0:01:52 > 0:01:56- I have a feeling - the boss will quell the laughter...
0:01:57 > 0:01:58- ..straightaway.
0:01:58 > 0:02:02- Welcome to Cardiff and Vale College.
0:02:02 > 0:02:07- Before we go any further, - this isn't where the students dine.
0:02:07 > 0:02:11- This is a professional kitchen - which caters for the public.
0:02:11 > 0:02:16- It's recently been recommended - by Jay Rayner in The Guardian...
0:02:17 > 0:02:19- ..as the place to eat in Cardiff.
0:02:19 > 0:02:21- No pressure!
0:02:21 > 0:02:25- In four hours' time, - 60 customers will arrive...
0:02:25 > 0:02:28- ..and they will be paying, Non.
0:02:29 > 0:02:32- This isn't the place - to start messing around.
0:02:32 > 0:02:36- Two gastronomic experts - will keep an eye on you.
0:02:36 > 0:02:38- Good luck.
0:02:40 > 0:02:42- Head honcho is Alex Smith...
0:02:43 > 0:02:47- ..who's been head chef at - several award-winning restaurants.
0:02:47 > 0:02:52- He's worked with Michelin-starred - chefs, namely Anton Edelmann...
0:02:52 > 0:02:55- ..Paul Heathcote and Chris Galvin.
0:02:55 > 0:02:58- I expect plenty of flavours - in the food.
0:02:58 > 0:03:01- Cindy Challoner is - the college's other head honcho.
0:03:02 > 0:03:07- She's also cooked in famous kitchens - such as Penarth's The Fig Tree...
0:03:08 > 0:03:11- ..and Cardiff's Park Hotel - and Bully's.
0:03:11 > 0:03:15- I expect a high standard - and neat practices.
0:03:15 > 0:03:20- Cindy will supervise the oranges - and Alex will supervise the blues.
0:03:20 > 0:03:25- Two starters, two mains, two - desserts. I expect a high standard.
0:03:25 > 0:03:29- I'm the head chef, we have to win. - It's a complicated menu.
0:03:32 > 0:03:35- There's nowhere to hide - in a professional kitchen.
0:03:35 > 0:03:38- The college's reputation - is at stake.
0:03:39 > 0:03:42- This experience will prepare them - for the big challenge.
0:03:43 > 0:03:49- Stars of Wales, get ready for - the busiest four hours of your life!
0:03:49 > 0:03:54- I'm making bread here. I can't talk - and cook at the same time.
0:03:55 > 0:03:57- You're responsible for dessert.
0:03:57 > 0:04:00- Some sort of chocolate. Delice.
0:04:00 > 0:04:02- No idea what that means.
0:04:02 > 0:04:07- If Rhodri read his recipe, - he'd know it's salted chocolate...
0:04:07 > 0:04:10- ..coffee mousse - and creme fraiche rum.
0:04:10 > 0:04:15- I'm a little bit worried - because they've left us...
0:04:15 > 0:04:18- ..to our own devices.
0:04:18 > 0:04:22- Creating desserts - requires scientific precision.
0:04:22 > 0:04:25- The measuring must be exact.
0:04:25 > 0:04:28- It's meant to be 400 - but I've put in 496.
0:04:29 > 0:04:31- Does it matter?
0:04:31 > 0:04:35- I can't believe we're cooking - for paying customers.
0:04:35 > 0:04:40- For Captain Catrin, pineapple with - rum, panna cotta and lime gel...
0:04:40 > 0:04:45- ..and a chocolate ganache, banana - bread and raspberry mascarpone.
0:04:45 > 0:04:49- I've never made panna cotta before. - Or have I?
0:04:49 > 0:04:54- For the lads, angel hair caramel - and sweet marshmallow.
0:04:54 > 0:04:56- Marshmallows from scratch.
0:04:57 > 0:05:01- Non's main course is sea bass on - a potato and creamed-leak terrine.
0:05:04 > 0:05:06- To add flavour, - a touch of Mrs Eden's blood!
0:05:07 > 0:05:09- You've been at it - 10 minutes or less.
0:05:10 > 0:05:11- Does it hurt?
0:05:11 > 0:05:12- Does it hurt?- - No.
0:05:13 > 0:05:15- The lads are kneading dough.
0:05:15 > 0:05:19- I haven't told anyone but I used to - work in a bakery as a schoolboy.
0:05:19 > 0:05:22- I still have the skills.
0:05:22 > 0:05:25- Tudur's in a marsh!
0:05:25 > 0:05:29- But good news, Non is back at work.
0:05:29 > 0:05:32- She's now preparing salmon...
0:05:32 > 0:05:35- ..with creme fraiche and dill.
0:05:37 > 0:05:41- You should use a filleting knife.
0:05:41 > 0:05:44- Lisa is also preparing fish.
0:05:44 > 0:05:47- To accompany her sole - are potato pearls...
0:05:47 > 0:05:50- ..yellow courgette...
0:05:50 > 0:05:52- ..and garlic breadcrumbs.
0:05:52 > 0:05:55- Spot on. - She can have a job if she wants.
0:05:55 > 0:05:57- We're done. Just pull that now.
0:05:58 > 0:06:03- To add flavour to Marged's melons, - sherry vinegar and Carmarthen ham.
0:06:03 > 0:06:07- This has to absorb - the vinegar juice.
0:06:07 > 0:06:11- If it were thin, it'd absorb - so much more than fat ones.
0:06:11 > 0:06:13- I'm trying to cut them - the same size.
0:06:14 > 0:06:17- To accompany the blues' scallops...
0:06:17 > 0:06:20- ..is onion puree and shrimp butter.
0:06:20 > 0:06:23- Rhys is once again - on familiar ground.
0:06:23 > 0:06:27- Welsh lamb with a garden mint jus...
0:06:28 > 0:06:31- ..fennel puree - and perfect broad beans...
0:06:31 > 0:06:34- ..to glaze the Welsh lamb.
0:06:34 > 0:06:39- Everyone's hard at work, but - are some of them overconfident?
0:06:39 > 0:06:41- What do you have to do now, Non?
0:06:41 > 0:06:43- What do you have to do now, Non?- - A goat's cheese and olive tuile.
0:06:43 > 0:06:46- No big deal!
0:06:46 > 0:06:48- Backside, neck.
0:06:48 > 0:06:50- Backside, neck.- - Tudur's next task...
0:06:50 > 0:06:53- ..is to prepare the quail - by roasting them...
0:06:54 > 0:06:57- ..and adding a confit, - game chips and port jus.
0:06:57 > 0:07:00- We did similar - with the ducks yesterday.
0:07:00 > 0:07:03- You've obviously thought about this.
0:07:03 > 0:07:06- Of course. We don't just throw - this programme together.
0:07:07 > 0:07:09- What comes next?
0:07:09 > 0:07:12- I haven't checked the manual yet.
0:07:12 > 0:07:18- There'll be a price to pay for - not following the recipe, Trystan.
0:07:18 > 0:07:19- What's wrong?
0:07:19 > 0:07:22- What's wrong?- - I've added 138 instead of 120...
0:07:22 > 0:07:25- ..but it doesn't matter - if it's a little over.
0:07:27 > 0:07:28- How many do you have to prepare?
0:07:28 > 0:07:31- How many do you have to prepare?- - 30, and I've prepared about seven.
0:07:31 > 0:07:34- They all have to be ready - in 20 minutes.
0:07:34 > 0:07:38- It'll be set in an hour and a half, - so we're pushing it a bit now.
0:07:40 > 0:07:45- I have to flatten it before covering - it and putting it in the oven...
0:07:45 > 0:07:48- ..so that's it's crisp - with the melon.
0:07:48 > 0:07:54- Marged's understood the brief while - Trystan's nightmare has come true.
0:07:54 > 0:07:57- I was trying to wash stuff - as I went along...
0:07:57 > 0:08:02- ..and I left the mascarpone and - cream a bit longer than I should've.
0:08:02 > 0:08:04- It's turned into cottage cheese.
0:08:05 > 0:08:07- The first to go in the bin.
0:08:09 > 0:08:11- Do more work - - we can do 10 jobs at once.
0:08:12 > 0:08:14- How do you cream something? - With a spoon?
0:08:15 > 0:08:16- A whisk?
0:08:16 > 0:08:18- Peel, peel, peel.
0:08:18 > 0:08:21- Peel, peel, peel.- - What do you do with pineapple?
0:08:21 > 0:08:25- Down the front - and we'll sort that out with a tray.
0:08:25 > 0:08:31- Rhodri gets it spot on, whereas - Trystan, on the other hand.
0:08:31 > 0:08:34- Is that meant to be - chocolate mousse?
0:08:34 > 0:08:37- No. Bin, please. It's turned.
0:08:38 > 0:08:40- Serious? I have to start again?
0:08:40 > 0:08:42- Yes, you have to start again.
0:08:43 > 0:08:45- OK, I'll start again.
0:08:45 > 0:08:47- Remember I want a high standard.
0:08:47 > 0:08:49- Remember I want a high standard.- - You've made cat food again!
0:08:50 > 0:08:52- The second goes into the bin.
0:08:52 > 0:08:55- The orange team are flying!
0:08:57 > 0:09:01- I've filleted them all - and now I'm skinning them.
0:09:03 > 0:09:06- An hour and a quarter left. - I can't hear anyone!
0:09:06 > 0:09:08- Yes, chef!
0:09:09 > 0:09:10- Thanks!
0:09:10 > 0:09:14- How on earth - am I meant to measure this?
0:09:14 > 0:09:17- Blimey, this is heavy!
0:09:17 > 0:09:20- The ham fat's surrendering down.
0:09:20 > 0:09:23- That's some veg stock - to blanch our peas.
0:09:24 > 0:09:27- As soon as the fennel's soft, - pass it off, blitz it.
0:09:27 > 0:09:30- You know as well as I do - that Rhys understood none of that!
0:09:30 > 0:09:32- What did he say?
0:09:32 > 0:09:35- What did he say?- - Talking of lacking understanding...
0:09:35 > 0:09:39- ..third time lucky - usually means a successful attempt.
0:09:39 > 0:09:41- Looks like porridge.
0:09:41 > 0:09:43- Looks like porridge.- - I can't start again.
0:09:43 > 0:09:45- For the third time!
0:09:46 > 0:09:49- I don't know - what you're doing wrong.
0:09:52 > 0:09:53- BLEEP
0:09:54 > 0:09:56- We know why, Cindy!
0:09:56 > 0:09:58- Haphazard measuring.
0:09:58 > 0:10:00- He knows where the bin is.
0:10:02 > 0:10:05- Nothing's coming out of this.
0:10:05 > 0:10:07- I'm very pleased with that. Sorry.
0:10:08 > 0:10:09- It's alright.
0:10:11 > 0:10:14- Time for Battle of the Buns!
0:10:14 > 0:10:16- You know when bread's ready...
0:10:16 > 0:10:19- ..because it sounds hollow inside.
0:10:25 > 0:10:26- That's nice, Rhys.
0:10:26 > 0:10:28- That's nice, Rhys.- - This one's a little dry.
0:10:28 > 0:10:32- Meanwhile, - back in Trystan's world...
0:10:33 > 0:10:36- Egg yolk, not egg white. Egg yolk.
0:10:36 > 0:10:39- Right? OK? That's the problem.
0:10:40 > 0:10:43- Oh, this is a disaster.
0:10:46 > 0:10:48- I'm confident - when Alex is beside me.
0:10:49 > 0:10:51- The minute he goes - and I'm on my own...
0:10:52 > 0:10:53- Phew, it's hot!
0:10:54 > 0:10:56- They're splitting!
0:10:59 > 0:11:01- Quick, quick, quick!
0:11:01 > 0:11:02- Blimey!
0:11:02 > 0:11:04- Blimey!- - Now, orange team...
0:11:04 > 0:11:07- ..someone has to make up - for Trystan, eh, Rhodri?
0:11:08 > 0:11:11- A little sugar and glucose, - a bit of everything.
0:11:11 > 0:11:13- Oops-a-daise!
0:11:13 > 0:11:15- Oops-a-daise!- - It's fine, it's fine!
0:11:16 > 0:11:19- What the hell is that? - It's supposed to be angel hair.
0:11:21 > 0:11:24- Cindy's about to explode - and time's running out.
0:11:25 > 0:11:29- You've got half an hour left! - Push, push!
0:11:29 > 0:11:33- We smile when the customers - walk through the door.
0:11:34 > 0:11:35- People are arriving.
0:11:35 > 0:11:38- People are arriving.- - I know, Tudur. Look happy.
0:11:39 > 0:11:40- Don't mess around.
0:11:40 > 0:11:42- Don't mess around.- - Where's Rhys Meirion? In his hat!
0:11:42 > 0:11:44- Hello!
0:11:44 > 0:11:49- Sultan Meirion is enchanting - the guests and their scoring.
0:11:49 > 0:11:52- What are their expectations?
0:11:52 > 0:11:53- Looks very exciting.
0:11:53 > 0:11:56- Looks very exciting.- - Do you know who's cooking the food?
0:11:56 > 0:11:59- I think some of them are students.
0:12:00 > 0:12:02- They're students of sorts.
0:12:02 > 0:12:05- Tudur Owen. Oh, Rhys Meirion's here.
0:12:05 > 0:12:10- It might not look very Mary Berry - but I think it'll be fine.
0:12:10 > 0:12:13- I would've thought - they know a lot about food.
0:12:14 > 0:12:16- You'd think so, wouldn't you?
0:12:16 > 0:12:18- Yes, I would!
0:12:21 > 0:12:21- .
0:12:23 > 0:12:23- Subtitles
0:12:23 > 0:12:25- Subtitles- - Subtitles
0:12:26 > 0:12:29- The restaurant is packed.
0:12:29 > 0:12:31- Orders have been taken.
0:12:33 > 0:12:37- Can our stars, - on their second day...
0:12:37 > 0:12:41- ..cope with the pressure - of two professional chefs...
0:12:41 > 0:12:43- ..and a crowd of paying customers?
0:12:43 > 0:12:45- ..and a crowd of paying customers?- - Blue kitchen. One watermelon.
0:12:45 > 0:12:47- Two scallops, three lamb.
0:12:47 > 0:12:49- Two salmons, two quail.
0:12:49 > 0:12:50- Yes, chef.
0:12:50 > 0:12:53- Yes, chef.- - The meat must be cooked at once...
0:12:53 > 0:12:55- ..because it takes time.
0:12:55 > 0:12:58- ..because it takes time.- - Happy with your duties?
0:12:58 > 0:13:00- Yes, skin side first - for two minutes.
0:13:01 > 0:13:04- They then go in the oven - and hopefully they'll be pink.
0:13:04 > 0:13:05- Three minutes each side.
0:13:05 > 0:13:07- Three minutes each side.- - Yes, chef.
0:13:07 > 0:13:11- This gives the others - a chance to prepare the starters.
0:13:12 > 0:13:15- Non is at the pass - for the orange team...
0:13:15 > 0:13:17- ..Lisa and Marged for the blues.
0:13:19 > 0:13:22- That's rubbish. Start again.
0:13:22 > 0:13:26- Every plate must look perfect...
0:13:26 > 0:13:29- ..as well as taste perfect.
0:13:29 > 0:13:32- I'm doing five salmon, am I?
0:13:35 > 0:13:36- What happens once they're ready?
0:13:36 > 0:13:38- What happens once they're ready?- - Service!
0:13:38 > 0:13:42- Goat's cheese with a black olive - tuile, salmon and creme fraiche.
0:13:43 > 0:13:47- Watermelon drowned in sherry - vinegar and crisp Carmarthen ham.
0:13:48 > 0:13:50- Seven watermelons straightaway.
0:13:51 > 0:13:55- Scallops with onion puree - and shrimp butter.
0:13:55 > 0:13:58- They look lovely. Spot on. - Making me happy.
0:13:59 > 0:14:03- One, two, three scallops. They're - looking lovely, as we like them.
0:14:03 > 0:14:06- Service! Table five?
0:14:07 > 0:14:09- The starters are flying out on time.
0:14:10 > 0:14:13- Are the customers satisfied?
0:14:13 > 0:14:16- Ooh, nice! This is delicious.
0:14:16 > 0:14:20- Delicious. - The onion puree is very nice.
0:14:20 > 0:14:23- It was nice enough, - just a bit bland.
0:14:24 > 0:14:26- I had a shock - because I really enjoyed it.
0:14:27 > 0:14:29- The melon was delicious. - I enjoyed it.
0:14:30 > 0:14:35- It was tasty, neatly presented. - What more could you want?
0:14:35 > 0:14:40- The starters have set the bar high. - Now for the main course.
0:14:40 > 0:14:41- What fish is it?
0:14:41 > 0:14:43- What fish is it?- - Quick as you can.
0:14:43 > 0:14:46- This is sea bass.
0:14:46 > 0:14:49- We put it - under the salamander grill...
0:14:49 > 0:14:52- ..to get it crispy on the outside.
0:14:52 > 0:14:53- Service!
0:14:53 > 0:14:57- We pulled the angel hair out - and it's started to soften.
0:14:57 > 0:14:58- Don't. Fridge.
0:14:59 > 0:15:00- It's a brilliant experience.
0:15:00 > 0:15:02- It's a brilliant experience.- - Very different.
0:15:02 > 0:15:03- It's exciting.
0:15:04 > 0:15:05- Two quail away!
0:15:05 > 0:15:07- Two quail away!- - Watch out! Hot!
0:15:07 > 0:15:09- You can't buy this experience.
0:15:09 > 0:15:14- We're perspiring and under pressure - because they're paying customers.
0:15:15 > 0:15:17- I doubt Tryst - would pay for the experience.
0:15:18 > 0:15:20- It's wild. It's wild here.
0:15:20 > 0:15:23- The electric grill grills fast.
0:15:23 > 0:15:27- Burn the breadcrumbs and everyone'll - have to have lamb. All on you.
0:15:27 > 0:15:31- All on you, Lisa! - These chefs are great!
0:15:31 > 0:15:35- Tudur has joined Non at the pass.
0:15:35 > 0:15:38- Will their quail glisten?
0:15:38 > 0:15:40- This is courgette spaghetti.
0:15:41 > 0:15:45- It needs to boil in the stock - for about a minute and a half.
0:15:45 > 0:15:47- These are roast potatoes.
0:15:48 > 0:15:50- Plenty of things to think about.
0:15:53 > 0:15:58- We need six more fish. - I'm pleased people want my fish.
0:15:58 > 0:16:00- It feels great.
0:16:02 > 0:16:05- An order for three quail - is about to leave.
0:16:05 > 0:16:09- I'm removing the breast from the - quail. I have to prepare bass too.
0:16:12 > 0:16:14- In the middle there. Yes, like that.
0:16:22 > 0:16:23- One quail, one sea bass!
0:16:23 > 0:16:25- One quail, one sea bass!- - Yes, chef!
0:16:27 > 0:16:29- Chef, this lamb's perfect!
0:16:29 > 0:16:33- Hold on, - your cap's starting to rise!
0:16:36 > 0:16:38- Hang on, what's that there?
0:16:39 > 0:16:43- Plate up again. - Game chips go with the quail.
0:16:43 > 0:16:45- She's doing sea bass too.
0:16:45 > 0:16:46- She's doing sea bass too.- - Was it two sea bass?
0:16:47 > 0:16:50- One sea bass, one quail.
0:16:50 > 0:16:54- Nearly finished main courses, - clear down, all jump on puddings.
0:16:55 > 0:16:55- Yes, chef!
0:16:55 > 0:16:57- Yes, chef!- - I don't think...
0:16:57 > 0:17:01- ..these plates - have been on the table very long.
0:17:01 > 0:17:02- Am I right?
0:17:02 > 0:17:04- Am I right?- - Yes.
0:17:04 > 0:17:06- You devoured it!
0:17:07 > 0:17:10- It's very satisfying, I must say.
0:17:11 > 0:17:13- It's a little cold but tasty.
0:17:13 > 0:17:16- Perhaps it was a little cold.
0:17:17 > 0:17:19- How's the sea bass?
0:17:19 > 0:17:23- Really nice. First time - I've ordered fish and it's nice.
0:17:24 > 0:17:26- Since Tudur's moved to the pass...
0:17:27 > 0:17:29- ..Trystan's - in charge of the frying pan.
0:17:29 > 0:17:32- Are you starting to worry?
0:17:32 > 0:17:34- A bit of a panic.
0:17:38 > 0:17:39- What was wrong with the dish?
0:17:39 > 0:17:41- What was wrong with the dish?- - It was cold...
0:17:41 > 0:17:43- ..and overcooked.
0:17:43 > 0:17:46- Clear up, please.
0:17:46 > 0:17:49- Yes? Good. - I'm talking to myself again.
0:17:49 > 0:17:50- Yes, chef!
0:17:51 > 0:17:53- Two chocolate.
0:17:53 > 0:17:54- Two chocolate.- - Four fig desserts...
0:17:55 > 0:17:56- ..and eight chocolate!
0:17:57 > 0:17:59- Yes, chef!
0:17:59 > 0:18:02- The oranges' main course - wasn't as good as the blues'.
0:18:03 > 0:18:06- But even the best chefs - make mistakes.
0:18:07 > 0:18:09- What have you done?
0:18:09 > 0:18:10- What have you done?- - I froze it.
0:18:10 > 0:18:15- I've a feeling the chocolate - will be hard to cut...
0:18:16 > 0:18:18- ..which is music to Rhodri's ears!
0:18:22 > 0:18:25- Which one are we working on? - This one?
0:18:25 > 0:18:27- Everything's under control.
0:18:28 > 0:18:30- You're not doing - the salted chocolate?
0:18:30 > 0:18:32- No, that goes with...
0:18:33 > 0:18:35- Nine pineapple, OK?
0:18:35 > 0:18:37- We'll start - the pineapple right away.
0:18:38 > 0:18:41- Marged's doing the lime gel, - Rhys is doing the panna cotta...
0:18:42 > 0:18:45- ..I'm doing the pineapple, - Lisa's doing the chocolate.
0:18:49 > 0:18:53- Let's get these two out because - I want to beat them over there!
0:18:53 > 0:18:56- Where's that cream?
0:18:57 > 0:18:59- Two chocolates, how long?
0:18:59 > 0:19:01- Two chocolates, how long?- - OK, chef, coming!
0:19:01 > 0:19:03- There's four of you!
0:19:03 > 0:19:09- It's obvious that Cindy and Alex - are as competitive as our stars.
0:19:09 > 0:19:12- The puddings look stunning.
0:19:13 > 0:19:18- But it's not only the presentation - that counts, as we all know by now.
0:19:18 > 0:19:20- The taste is very rich.
0:19:21 > 0:19:23- I'm enjoying every mouthful.
0:19:24 > 0:19:25- What did you have?
0:19:26 > 0:19:29- Angel hair. I've not tasted - anything like it before.
0:19:29 > 0:19:32- I could eat this all day.
0:19:32 > 0:19:36- I can feel the arteries - clogging up as we speak!
0:19:37 > 0:19:39- It's tasty but hard to cut.
0:19:39 > 0:19:42- I need a knife and fork.
0:19:42 > 0:19:44- Or a hacksaw!
0:19:45 > 0:19:48- One of the blues' puddings - is as solid as a rock!
0:19:48 > 0:19:53- In spite of Trystan's blunders, - the orange team has won this course.
0:19:53 > 0:19:55- As you can see, it's close.
0:19:57 > 0:19:59- We're done!
0:19:59 > 0:20:04- Today was a practice run for - the big challenge on Saturday night.
0:20:04 > 0:20:07- What's the general consensus?
0:20:08 > 0:20:11- Fantastic. They've worked so hard.
0:20:11 > 0:20:16- I've been out to dinner many times - and eaten much worse than this.
0:20:17 > 0:20:18- Come on, guys.
0:20:18 > 0:20:23- More importantly, - what did the two bosses think?
0:20:23 > 0:20:28- I thought it'd be me cooking it all - in the end but I plated up.
0:20:28 > 0:20:33- The puddings were made by them, - the mains, the butchery, fish prep.
0:20:33 > 0:20:34- Brilliant.
0:20:35 > 0:20:36- How difficult was that?
0:20:36 > 0:20:38- How difficult was that?- - It was tough.
0:20:38 > 0:20:42- Well all have - a new-found respect for chefs.
0:20:42 > 0:20:44- It was hard work...
0:20:44 > 0:20:47- ..but we got through it - and learnt new skills.
0:20:47 > 0:20:49- How do you feel about the challenge?
0:20:49 > 0:20:52- How do you feel about the challenge?- - We know it's a case of head down...
0:20:52 > 0:20:55- ..and just get on with it.
0:20:55 > 0:20:56- Did you enjoy it?
0:20:56 > 0:20:58- Did you enjoy it?- - Yes, definitely.
0:20:59 > 0:21:02- The adrenalin. - You were buzzing at the end of it.
0:21:02 > 0:21:04- How did the orange team fare?
0:21:04 > 0:21:06- How did the orange team fare?- - They were brilliant.
0:21:07 > 0:21:08- You're not just saying that?
0:21:08 > 0:21:10- You're not just saying that?- - No. They really pulled together.
0:21:10 > 0:21:12- My heart was pounding.
0:21:13 > 0:21:16- It wasn't too dissimilar - to performing.
0:21:16 > 0:21:20- Trystan, I thought you were - going to leave at one point.
0:21:20 > 0:21:22- It was touch and go, wasn't it?
0:21:22 > 0:21:24- It was touch and go, wasn't it?- - The second time Cindy said to me...
0:21:24 > 0:21:28- .."This isn't good enough," - I thought to myself...
0:21:28 > 0:21:31- ..what am I doing here - if I can't do it?
0:21:31 > 0:21:34- What have you learnt - from the experience?
0:21:35 > 0:21:38- I realize how much work - is involved in the preparation.
0:21:38 > 0:21:41- Hours on end. - Respect, more than anything.
0:21:42 > 0:21:47- Which one person within the team - stood out for you today?
0:21:47 > 0:21:49- Ooh, interesting!
0:21:49 > 0:21:51- There we are.
0:21:56 > 0:22:01- The scores are in. According to - Alex and Cindy, two of you excelled.
0:22:05 > 0:22:07- Lisa and Rhodri.
0:22:07 > 0:22:09- Congratulations. Well done.
0:22:11 > 0:22:14- But it's not the individuals - that count today.
0:22:14 > 0:22:18- According to the public, - the best team today was...
0:22:21 > 0:22:23- ..the blue team, - so congratulations.
0:22:29 > 0:22:32- Your prize - is a bottle of prosecco at the bar.
0:22:32 > 0:22:34- Thank you.
0:22:35 > 0:22:39- You know your fate. - You have to wash the dishes.
0:22:39 > 0:22:40- Well done, blue team.
0:22:40 > 0:22:42- Well done, blue team.- - It was a fix.
0:22:43 > 0:22:48- Those old ladies were going, "Ooh, - Rhys Meirion! They're going to win!
0:22:49 > 0:22:52- "We don't like - that foul-mouthed comedian!"
0:22:52 > 0:22:55- This is - becoming something of a habit!
0:22:58 > 0:22:59- Tudur was gutted.
0:23:00 > 0:23:04- "What are you cooking, - Rhys Meirion?" "Well, ladies..."
0:23:05 > 0:23:08- They're annoyed about losing - two nights on the trot.
0:23:08 > 0:23:12- I'm not suggesting - you harm Rhys Meirion...
0:23:12 > 0:23:15- ..unless the opportunity - presents itself.
0:23:15 > 0:23:17- Blue team!
0:23:21 > 0:23:24- Don't look, just do it.
0:23:24 > 0:23:25- Damn!
0:23:26 > 0:23:29- I've found worse things - in my handbag, Emma!
0:23:29 > 0:23:33- This time you're going to cook - from a recipe against the clock.
0:23:34 > 0:23:35- You have no chance.
0:23:37 > 0:23:41- Rhys Meirion has cheated. - I'm not happy.
0:23:57 > 0:23:59- S4C Subtitles by Adnod Cyf.
0:23:59 > 0:23:59- .