Pennod 2 Pryd o Ser
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Transcript
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-If Pryd o Ser -guarantees one thing every year... | 0:00:01 | 0:00:06 | |
-..it ensures -that our stars always look glam... | 0:00:06 | 0:00:10 | |
-..and that they enjoy -their time with us. | 0:00:13 | 0:00:16 | |
-The icing on the cake are -our simple cooking challenges... | 0:00:18 | 0:00:23 | |
-..where the celebs -have a chance to shine. | 0:00:23 | 0:00:26 | |
-Is that pork? | 0:00:27 | 0:00:28 | |
-I've no idea what I'm doing. | 0:00:29 | 0:00:30 | |
-I've no idea what I'm doing. - -Deliveroo? Bring me some fish cakes. | 0:00:30 | 0:00:32 | |
-Crab cakes, not cat food. | 0:00:33 | 0:00:36 | |
-This is a disaster. | 0:00:36 | 0:00:38 | |
-They're giving me cause for concern. | 0:00:38 | 0:00:41 | |
-In the end, two captains emerged -to lead two teams. | 0:00:41 | 0:00:45 | |
-With Non are Trystan Ellis-Morris, -Rhodri Gomer and Tudur Owen. | 0:00:46 | 0:00:50 | |
-Under the watchful eye -of Catrin Heledd are Marged Esli... | 0:00:51 | 0:00:55 | |
-..Lisa Gwilym and Rhys Meirion. | 0:00:56 | 0:00:58 | |
-I wonder -what's on Dudley's menu today? | 0:00:58 | 0:01:01 | |
-Another early start and the stars -leave the hotel in good spirits. | 0:01:16 | 0:01:21 | |
-I'm ready for it. Come on! | 0:01:21 | 0:01:23 | |
-It's as if they've forgotten -that the final... | 0:01:23 | 0:01:26 | |
-..means cooking for the series' -record number of guests... | 0:01:27 | 0:01:31 | |
-..in four days' time. | 0:01:31 | 0:01:34 | |
-I feel like a sultan -surrounded by my harem! | 0:01:34 | 0:01:38 | |
-Everything's a big joke. | 0:01:39 | 0:01:42 | |
-When they say three courses, -do crisps count as one? | 0:01:42 | 0:01:45 | |
-I can assure you... | 0:01:46 | 0:01:48 | |
-..that Dudley -won't see the funny side. | 0:01:48 | 0:01:51 | |
-I have a feeling -the boss will quell the laughter... | 0:01:52 | 0:01:56 | |
-..straightaway. | 0:01:57 | 0:01:58 | |
-Welcome to Cardiff and Vale College. | 0:01:58 | 0:02:02 | |
-Before we go any further, -this isn't where the students dine. | 0:02:02 | 0:02:07 | |
-This is a professional kitchen -which caters for the public. | 0:02:07 | 0:02:11 | |
-It's recently been recommended -by Jay Rayner in The Guardian... | 0:02:11 | 0:02:16 | |
-..as the place to eat in Cardiff. | 0:02:17 | 0:02:19 | |
-No pressure! | 0:02:19 | 0:02:21 | |
-In four hours' time, -60 customers will arrive... | 0:02:21 | 0:02:25 | |
-..and they will be paying, Non. | 0:02:25 | 0:02:28 | |
-This isn't the place -to start messing around. | 0:02:29 | 0:02:32 | |
-Two gastronomic experts -will keep an eye on you. | 0:02:32 | 0:02:36 | |
-Good luck. | 0:02:36 | 0:02:38 | |
-Head honcho is Alex Smith... | 0:02:40 | 0:02:42 | |
-..who's been head chef at -several award-winning restaurants. | 0:02:43 | 0:02:47 | |
-He's worked with Michelin-starred -chefs, namely Anton Edelmann... | 0:02:47 | 0:02:52 | |
-..Paul Heathcote and Chris Galvin. | 0:02:52 | 0:02:55 | |
-I expect plenty of flavours -in the food. | 0:02:55 | 0:02:58 | |
-Cindy Challoner is -the college's other head honcho. | 0:02:58 | 0:03:01 | |
-She's also cooked in famous kitchens -such as Penarth's The Fig Tree... | 0:03:02 | 0:03:07 | |
-..and Cardiff's Park Hotel -and Bully's. | 0:03:08 | 0:03:11 | |
-I expect a high standard -and neat practices. | 0:03:11 | 0:03:15 | |
-Cindy will supervise the oranges -and Alex will supervise the blues. | 0:03:15 | 0:03:20 | |
-Two starters, two mains, two -desserts. I expect a high standard. | 0:03:20 | 0:03:25 | |
-I'm the head chef, we have to win. -It's a complicated menu. | 0:03:25 | 0:03:29 | |
-There's nowhere to hide -in a professional kitchen. | 0:03:32 | 0:03:35 | |
-The college's reputation -is at stake. | 0:03:35 | 0:03:38 | |
-This experience will prepare them -for the big challenge. | 0:03:39 | 0:03:42 | |
-Stars of Wales, get ready for -the busiest four hours of your life! | 0:03:43 | 0:03:49 | |
-I'm making bread here. I can't talk -and cook at the same time. | 0:03:49 | 0:03:54 | |
-You're responsible for dessert. | 0:03:55 | 0:03:57 | |
-Some sort of chocolate. Delice. | 0:03:57 | 0:04:00 | |
-No idea what that means. | 0:04:00 | 0:04:02 | |
-If Rhodri read his recipe, -he'd know it's salted chocolate... | 0:04:02 | 0:04:07 | |
-..coffee mousse -and creme fraiche rum. | 0:04:07 | 0:04:10 | |
-I'm a little bit worried -because they've left us... | 0:04:10 | 0:04:15 | |
-..to our own devices. | 0:04:15 | 0:04:18 | |
-Creating desserts -requires scientific precision. | 0:04:18 | 0:04:22 | |
-The measuring must be exact. | 0:04:22 | 0:04:25 | |
-It's meant to be 400 -but I've put in 496. | 0:04:25 | 0:04:28 | |
-Does it matter? | 0:04:29 | 0:04:31 | |
-I can't believe we're cooking -for paying customers. | 0:04:31 | 0:04:35 | |
-For Captain Catrin, pineapple with -rum, panna cotta and lime gel... | 0:04:35 | 0:04:40 | |
-..and a chocolate ganache, banana -bread and raspberry mascarpone. | 0:04:40 | 0:04:45 | |
-I've never made panna cotta before. -Or have I? | 0:04:45 | 0:04:49 | |
-For the lads, angel hair caramel -and sweet marshmallow. | 0:04:49 | 0:04:54 | |
-Marshmallows from scratch. | 0:04:54 | 0:04:56 | |
-Non's main course is sea bass on -a potato and creamed-leak terrine. | 0:04:57 | 0:05:01 | |
-To add flavour, -a touch of Mrs Eden's blood! | 0:05:04 | 0:05:06 | |
-You've been at it -10 minutes or less. | 0:05:07 | 0:05:09 | |
-Does it hurt? | 0:05:10 | 0:05:11 | |
-Does it hurt? - -No. | 0:05:11 | 0:05:12 | |
-The lads are kneading dough. | 0:05:13 | 0:05:15 | |
-I haven't told anyone but I used to -work in a bakery as a schoolboy. | 0:05:15 | 0:05:19 | |
-I still have the skills. | 0:05:19 | 0:05:22 | |
-Tudur's in a marsh! | 0:05:22 | 0:05:25 | |
-But good news, Non is back at work. | 0:05:25 | 0:05:29 | |
-She's now preparing salmon... | 0:05:29 | 0:05:32 | |
-..with creme fraiche and dill. | 0:05:32 | 0:05:35 | |
-You should use a filleting knife. | 0:05:37 | 0:05:41 | |
-Lisa is also preparing fish. | 0:05:41 | 0:05:44 | |
-To accompany her sole -are potato pearls... | 0:05:44 | 0:05:47 | |
-..yellow courgette... | 0:05:47 | 0:05:50 | |
-..and garlic breadcrumbs. | 0:05:50 | 0:05:52 | |
-Spot on. -She can have a job if she wants. | 0:05:52 | 0:05:55 | |
-We're done. Just pull that now. | 0:05:55 | 0:05:57 | |
-To add flavour to Marged's melons, -sherry vinegar and Carmarthen ham. | 0:05:58 | 0:06:03 | |
-This has to absorb -the vinegar juice. | 0:06:03 | 0:06:07 | |
-If it were thin, it'd absorb -so much more than fat ones. | 0:06:07 | 0:06:11 | |
-I'm trying to cut them -the same size. | 0:06:11 | 0:06:13 | |
-To accompany the blues' scallops... | 0:06:14 | 0:06:17 | |
-..is onion puree and shrimp butter. | 0:06:17 | 0:06:20 | |
-Rhys is once again -on familiar ground. | 0:06:20 | 0:06:23 | |
-Welsh lamb with a garden mint jus... | 0:06:23 | 0:06:27 | |
-..fennel puree -and perfect broad beans... | 0:06:28 | 0:06:31 | |
-..to glaze the Welsh lamb. | 0:06:31 | 0:06:34 | |
-Everyone's hard at work, but -are some of them overconfident? | 0:06:34 | 0:06:39 | |
-What do you have to do now, Non? | 0:06:39 | 0:06:41 | |
-What do you have to do now, Non? - -A goat's cheese and olive tuile. | 0:06:41 | 0:06:43 | |
-No big deal! | 0:06:43 | 0:06:46 | |
-Backside, neck. | 0:06:46 | 0:06:48 | |
-Backside, neck. - -Tudur's next task... | 0:06:48 | 0:06:50 | |
-..is to prepare the quail -by roasting them... | 0:06:50 | 0:06:53 | |
-..and adding a confit, -game chips and port jus. | 0:06:54 | 0:06:57 | |
-We did similar -with the ducks yesterday. | 0:06:57 | 0:07:00 | |
-You've obviously thought about this. | 0:07:00 | 0:07:03 | |
-Of course. We don't just throw -this programme together. | 0:07:03 | 0:07:06 | |
-What comes next? | 0:07:07 | 0:07:09 | |
-I haven't checked the manual yet. | 0:07:09 | 0:07:12 | |
-There'll be a price to pay for -not following the recipe, Trystan. | 0:07:12 | 0:07:18 | |
-What's wrong? | 0:07:18 | 0:07:19 | |
-What's wrong? - -I've added 138 instead of 120... | 0:07:19 | 0:07:22 | |
-..but it doesn't matter -if it's a little over. | 0:07:22 | 0:07:25 | |
-How many do you have to prepare? | 0:07:27 | 0:07:28 | |
-How many do you have to prepare? - -30, and I've prepared about seven. | 0:07:28 | 0:07:31 | |
-They all have to be ready -in 20 minutes. | 0:07:31 | 0:07:34 | |
-It'll be set in an hour and a half, -so we're pushing it a bit now. | 0:07:34 | 0:07:38 | |
-I have to flatten it before covering -it and putting it in the oven... | 0:07:40 | 0:07:45 | |
-..so that's it's crisp -with the melon. | 0:07:45 | 0:07:48 | |
-Marged's understood the brief while -Trystan's nightmare has come true. | 0:07:48 | 0:07:54 | |
-I was trying to wash stuff -as I went along... | 0:07:54 | 0:07:57 | |
-..and I left the mascarpone and -cream a bit longer than I should've. | 0:07:57 | 0:08:02 | |
-It's turned into cottage cheese. | 0:08:02 | 0:08:04 | |
-The first to go in the bin. | 0:08:05 | 0:08:07 | |
-Do more work - -we can do 10 jobs at once. | 0:08:09 | 0:08:11 | |
-How do you cream something? -With a spoon? | 0:08:12 | 0:08:14 | |
-A whisk? | 0:08:15 | 0:08:16 | |
-Peel, peel, peel. | 0:08:16 | 0:08:18 | |
-Peel, peel, peel. - -What do you do with pineapple? | 0:08:18 | 0:08:21 | |
-Down the front -and we'll sort that out with a tray. | 0:08:21 | 0:08:25 | |
-Rhodri gets it spot on, whereas -Trystan, on the other hand. | 0:08:25 | 0:08:31 | |
-Is that meant to be -chocolate mousse? | 0:08:31 | 0:08:34 | |
-No. Bin, please. It's turned. | 0:08:34 | 0:08:37 | |
-Serious? I have to start again? | 0:08:38 | 0:08:40 | |
-Yes, you have to start again. | 0:08:40 | 0:08:42 | |
-OK, I'll start again. | 0:08:43 | 0:08:45 | |
-Remember I want a high standard. | 0:08:45 | 0:08:47 | |
-Remember I want a high standard. - -You've made cat food again! | 0:08:47 | 0:08:49 | |
-The second goes into the bin. | 0:08:50 | 0:08:52 | |
-The orange team are flying! | 0:08:52 | 0:08:55 | |
-I've filleted them all -and now I'm skinning them. | 0:08:57 | 0:09:01 | |
-An hour and a quarter left. -I can't hear anyone! | 0:09:03 | 0:09:06 | |
-Yes, chef! | 0:09:06 | 0:09:08 | |
-Thanks! | 0:09:09 | 0:09:10 | |
-How on earth -am I meant to measure this? | 0:09:10 | 0:09:14 | |
-Blimey, this is heavy! | 0:09:14 | 0:09:17 | |
-The ham fat's surrendering down. | 0:09:17 | 0:09:20 | |
-That's some veg stock -to blanch our peas. | 0:09:20 | 0:09:23 | |
-As soon as the fennel's soft, -pass it off, blitz it. | 0:09:24 | 0:09:27 | |
-You know as well as I do -that Rhys understood none of that! | 0:09:27 | 0:09:30 | |
-What did he say? | 0:09:30 | 0:09:32 | |
-What did he say? - -Talking of lacking understanding... | 0:09:32 | 0:09:35 | |
-..third time lucky -usually means a successful attempt. | 0:09:35 | 0:09:39 | |
-Looks like porridge. | 0:09:39 | 0:09:41 | |
-Looks like porridge. - -I can't start again. | 0:09:41 | 0:09:43 | |
-For the third time! | 0:09:43 | 0:09:45 | |
-I don't know -what you're doing wrong. | 0:09:46 | 0:09:49 | |
-BLEEP | 0:09:52 | 0:09:53 | |
-We know why, Cindy! | 0:09:54 | 0:09:56 | |
-Haphazard measuring. | 0:09:56 | 0:09:58 | |
-He knows where the bin is. | 0:09:58 | 0:10:00 | |
-Nothing's coming out of this. | 0:10:02 | 0:10:05 | |
-I'm very pleased with that. Sorry. | 0:10:05 | 0:10:07 | |
-It's alright. | 0:10:08 | 0:10:09 | |
-Time for Battle of the Buns! | 0:10:11 | 0:10:14 | |
-You know when bread's ready... | 0:10:14 | 0:10:16 | |
-..because it sounds hollow inside. | 0:10:16 | 0:10:19 | |
-That's nice, Rhys. | 0:10:25 | 0:10:26 | |
-That's nice, Rhys. - -This one's a little dry. | 0:10:26 | 0:10:28 | |
-Meanwhile, -back in Trystan's world... | 0:10:28 | 0:10:32 | |
-Egg yolk, not egg white. Egg yolk. | 0:10:33 | 0:10:36 | |
-Right? OK? That's the problem. | 0:10:36 | 0:10:39 | |
-Oh, this is a disaster. | 0:10:40 | 0:10:43 | |
-I'm confident -when Alex is beside me. | 0:10:46 | 0:10:48 | |
-The minute he goes -and I'm on my own... | 0:10:49 | 0:10:51 | |
-Phew, it's hot! | 0:10:52 | 0:10:53 | |
-They're splitting! | 0:10:54 | 0:10:56 | |
-Quick, quick, quick! | 0:10:59 | 0:11:01 | |
-Blimey! | 0:11:01 | 0:11:02 | |
-Blimey! - -Now, orange team... | 0:11:02 | 0:11:04 | |
-..someone has to make up -for Trystan, eh, Rhodri? | 0:11:04 | 0:11:07 | |
-A little sugar and glucose, -a bit of everything. | 0:11:08 | 0:11:11 | |
-Oops-a-daise! | 0:11:11 | 0:11:13 | |
-Oops-a-daise! - -It's fine, it's fine! | 0:11:13 | 0:11:15 | |
-What the hell is that? -It's supposed to be angel hair. | 0:11:16 | 0:11:19 | |
-Cindy's about to explode -and time's running out. | 0:11:21 | 0:11:24 | |
-You've got half an hour left! -Push, push! | 0:11:25 | 0:11:29 | |
-We smile when the customers -walk through the door. | 0:11:29 | 0:11:33 | |
-People are arriving. | 0:11:34 | 0:11:35 | |
-People are arriving. - -I know, Tudur. Look happy. | 0:11:35 | 0:11:38 | |
-Don't mess around. | 0:11:39 | 0:11:40 | |
-Don't mess around. - -Where's Rhys Meirion? In his hat! | 0:11:40 | 0:11:42 | |
-Hello! | 0:11:42 | 0:11:44 | |
-Sultan Meirion is enchanting -the guests and their scoring. | 0:11:44 | 0:11:49 | |
-What are their expectations? | 0:11:49 | 0:11:52 | |
-Looks very exciting. | 0:11:52 | 0:11:53 | |
-Looks very exciting. - -Do you know who's cooking the food? | 0:11:53 | 0:11:56 | |
-I think some of them are students. | 0:11:56 | 0:11:59 | |
-They're students of sorts. | 0:12:00 | 0:12:02 | |
-Tudur Owen. Oh, Rhys Meirion's here. | 0:12:02 | 0:12:05 | |
-It might not look very Mary Berry -but I think it'll be fine. | 0:12:05 | 0:12:10 | |
-I would've thought -they know a lot about food. | 0:12:10 | 0:12:13 | |
-You'd think so, wouldn't you? | 0:12:14 | 0:12:16 | |
-Yes, I would! | 0:12:16 | 0:12:18 | |
-. | 0:12:21 | 0:12:21 | |
-Subtitles | 0:12:23 | 0:12:23 | |
-Subtitles - -Subtitles | 0:12:23 | 0:12:25 | |
-The restaurant is packed. | 0:12:26 | 0:12:29 | |
-Orders have been taken. | 0:12:29 | 0:12:31 | |
-Can our stars, -on their second day... | 0:12:33 | 0:12:37 | |
-..cope with the pressure -of two professional chefs... | 0:12:37 | 0:12:41 | |
-..and a crowd of paying customers? | 0:12:41 | 0:12:43 | |
-..and a crowd of paying customers? - -Blue kitchen. One watermelon. | 0:12:43 | 0:12:45 | |
-Two scallops, three lamb. | 0:12:45 | 0:12:47 | |
-Two salmons, two quail. | 0:12:47 | 0:12:49 | |
-Yes, chef. | 0:12:49 | 0:12:50 | |
-Yes, chef. - -The meat must be cooked at once... | 0:12:50 | 0:12:53 | |
-..because it takes time. | 0:12:53 | 0:12:55 | |
-..because it takes time. - -Happy with your duties? | 0:12:55 | 0:12:58 | |
-Yes, skin side first -for two minutes. | 0:12:58 | 0:13:00 | |
-They then go in the oven -and hopefully they'll be pink. | 0:13:01 | 0:13:04 | |
-Three minutes each side. | 0:13:04 | 0:13:05 | |
-Three minutes each side. - -Yes, chef. | 0:13:05 | 0:13:07 | |
-This gives the others -a chance to prepare the starters. | 0:13:07 | 0:13:11 | |
-Non is at the pass -for the orange team... | 0:13:12 | 0:13:15 | |
-..Lisa and Marged for the blues. | 0:13:15 | 0:13:17 | |
-That's rubbish. Start again. | 0:13:19 | 0:13:22 | |
-Every plate must look perfect... | 0:13:22 | 0:13:26 | |
-..as well as taste perfect. | 0:13:26 | 0:13:29 | |
-I'm doing five salmon, am I? | 0:13:29 | 0:13:32 | |
-What happens once they're ready? | 0:13:35 | 0:13:36 | |
-What happens once they're ready? - -Service! | 0:13:36 | 0:13:38 | |
-Goat's cheese with a black olive -tuile, salmon and creme fraiche. | 0:13:38 | 0:13:42 | |
-Watermelon drowned in sherry -vinegar and crisp Carmarthen ham. | 0:13:43 | 0:13:47 | |
-Seven watermelons straightaway. | 0:13:48 | 0:13:50 | |
-Scallops with onion puree -and shrimp butter. | 0:13:51 | 0:13:55 | |
-They look lovely. Spot on. -Making me happy. | 0:13:55 | 0:13:58 | |
-One, two, three scallops. They're -looking lovely, as we like them. | 0:13:59 | 0:14:03 | |
-Service! Table five? | 0:14:03 | 0:14:06 | |
-The starters are flying out on time. | 0:14:07 | 0:14:09 | |
-Are the customers satisfied? | 0:14:10 | 0:14:13 | |
-Ooh, nice! This is delicious. | 0:14:13 | 0:14:16 | |
-Delicious. -The onion puree is very nice. | 0:14:16 | 0:14:20 | |
-It was nice enough, -just a bit bland. | 0:14:20 | 0:14:23 | |
-I had a shock -because I really enjoyed it. | 0:14:24 | 0:14:26 | |
-The melon was delicious. -I enjoyed it. | 0:14:27 | 0:14:29 | |
-It was tasty, neatly presented. -What more could you want? | 0:14:30 | 0:14:35 | |
-The starters have set the bar high. -Now for the main course. | 0:14:35 | 0:14:40 | |
-What fish is it? | 0:14:40 | 0:14:41 | |
-What fish is it? - -Quick as you can. | 0:14:41 | 0:14:43 | |
-This is sea bass. | 0:14:43 | 0:14:46 | |
-We put it -under the salamander grill... | 0:14:46 | 0:14:49 | |
-..to get it crispy on the outside. | 0:14:49 | 0:14:52 | |
-Service! | 0:14:52 | 0:14:53 | |
-We pulled the angel hair out -and it's started to soften. | 0:14:53 | 0:14:57 | |
-Don't. Fridge. | 0:14:57 | 0:14:58 | |
-It's a brilliant experience. | 0:14:59 | 0:15:00 | |
-It's a brilliant experience. - -Very different. | 0:15:00 | 0:15:02 | |
-It's exciting. | 0:15:02 | 0:15:03 | |
-Two quail away! | 0:15:04 | 0:15:05 | |
-Two quail away! - -Watch out! Hot! | 0:15:05 | 0:15:07 | |
-You can't buy this experience. | 0:15:07 | 0:15:09 | |
-We're perspiring and under pressure -because they're paying customers. | 0:15:09 | 0:15:14 | |
-I doubt Tryst -would pay for the experience. | 0:15:15 | 0:15:17 | |
-It's wild. It's wild here. | 0:15:18 | 0:15:20 | |
-The electric grill grills fast. | 0:15:20 | 0:15:23 | |
-Burn the breadcrumbs and everyone'll -have to have lamb. All on you. | 0:15:23 | 0:15:27 | |
-All on you, Lisa! -These chefs are great! | 0:15:27 | 0:15:31 | |
-Tudur has joined Non at the pass. | 0:15:31 | 0:15:35 | |
-Will their quail glisten? | 0:15:35 | 0:15:38 | |
-This is courgette spaghetti. | 0:15:38 | 0:15:40 | |
-It needs to boil in the stock -for about a minute and a half. | 0:15:41 | 0:15:45 | |
-These are roast potatoes. | 0:15:45 | 0:15:47 | |
-Plenty of things to think about. | 0:15:48 | 0:15:50 | |
-We need six more fish. -I'm pleased people want my fish. | 0:15:53 | 0:15:58 | |
-It feels great. | 0:15:58 | 0:16:00 | |
-An order for three quail -is about to leave. | 0:16:02 | 0:16:05 | |
-I'm removing the breast from the -quail. I have to prepare bass too. | 0:16:05 | 0:16:09 | |
-In the middle there. Yes, like that. | 0:16:12 | 0:16:14 | |
-One quail, one sea bass! | 0:16:22 | 0:16:23 | |
-One quail, one sea bass! - -Yes, chef! | 0:16:23 | 0:16:25 | |
-Chef, this lamb's perfect! | 0:16:27 | 0:16:29 | |
-Hold on, -your cap's starting to rise! | 0:16:29 | 0:16:33 | |
-Hang on, what's that there? | 0:16:36 | 0:16:38 | |
-Plate up again. -Game chips go with the quail. | 0:16:39 | 0:16:43 | |
-She's doing sea bass too. | 0:16:43 | 0:16:45 | |
-She's doing sea bass too. - -Was it two sea bass? | 0:16:45 | 0:16:46 | |
-One sea bass, one quail. | 0:16:47 | 0:16:50 | |
-Nearly finished main courses, -clear down, all jump on puddings. | 0:16:50 | 0:16:54 | |
-Yes, chef! | 0:16:55 | 0:16:55 | |
-Yes, chef! - -I don't think... | 0:16:55 | 0:16:57 | |
-..these plates -have been on the table very long. | 0:16:57 | 0:17:01 | |
-Am I right? | 0:17:01 | 0:17:02 | |
-Am I right? - -Yes. | 0:17:02 | 0:17:04 | |
-You devoured it! | 0:17:04 | 0:17:06 | |
-It's very satisfying, I must say. | 0:17:07 | 0:17:10 | |
-It's a little cold but tasty. | 0:17:11 | 0:17:13 | |
-Perhaps it was a little cold. | 0:17:13 | 0:17:16 | |
-How's the sea bass? | 0:17:17 | 0:17:19 | |
-Really nice. First time -I've ordered fish and it's nice. | 0:17:19 | 0:17:23 | |
-Since Tudur's moved to the pass... | 0:17:24 | 0:17:26 | |
-..Trystan's -in charge of the frying pan. | 0:17:27 | 0:17:29 | |
-Are you starting to worry? | 0:17:29 | 0:17:32 | |
-A bit of a panic. | 0:17:32 | 0:17:34 | |
-What was wrong with the dish? | 0:17:38 | 0:17:39 | |
-What was wrong with the dish? - -It was cold... | 0:17:39 | 0:17:41 | |
-..and overcooked. | 0:17:41 | 0:17:43 | |
-Clear up, please. | 0:17:43 | 0:17:46 | |
-Yes? Good. -I'm talking to myself again. | 0:17:46 | 0:17:49 | |
-Yes, chef! | 0:17:49 | 0:17:50 | |
-Two chocolate. | 0:17:51 | 0:17:53 | |
-Two chocolate. - -Four fig desserts... | 0:17:53 | 0:17:54 | |
-..and eight chocolate! | 0:17:55 | 0:17:56 | |
-Yes, chef! | 0:17:57 | 0:17:59 | |
-The oranges' main course -wasn't as good as the blues'. | 0:17:59 | 0:18:02 | |
-But even the best chefs -make mistakes. | 0:18:03 | 0:18:06 | |
-What have you done? | 0:18:07 | 0:18:09 | |
-What have you done? - -I froze it. | 0:18:09 | 0:18:10 | |
-I've a feeling the chocolate -will be hard to cut... | 0:18:10 | 0:18:15 | |
-..which is music to Rhodri's ears! | 0:18:16 | 0:18:18 | |
-Which one are we working on? -This one? | 0:18:22 | 0:18:25 | |
-Everything's under control. | 0:18:25 | 0:18:27 | |
-You're not doing -the salted chocolate? | 0:18:28 | 0:18:30 | |
-No, that goes with... | 0:18:30 | 0:18:32 | |
-Nine pineapple, OK? | 0:18:33 | 0:18:35 | |
-We'll start -the pineapple right away. | 0:18:35 | 0:18:37 | |
-Marged's doing the lime gel, -Rhys is doing the panna cotta... | 0:18:38 | 0:18:41 | |
-..I'm doing the pineapple, -Lisa's doing the chocolate. | 0:18:42 | 0:18:45 | |
-Let's get these two out because -I want to beat them over there! | 0:18:49 | 0:18:53 | |
-Where's that cream? | 0:18:53 | 0:18:56 | |
-Two chocolates, how long? | 0:18:57 | 0:18:59 | |
-Two chocolates, how long? - -OK, chef, coming! | 0:18:59 | 0:19:01 | |
-There's four of you! | 0:19:01 | 0:19:03 | |
-It's obvious that Cindy and Alex -are as competitive as our stars. | 0:19:03 | 0:19:09 | |
-The puddings look stunning. | 0:19:09 | 0:19:12 | |
-But it's not only the presentation -that counts, as we all know by now. | 0:19:13 | 0:19:18 | |
-The taste is very rich. | 0:19:18 | 0:19:20 | |
-I'm enjoying every mouthful. | 0:19:21 | 0:19:23 | |
-What did you have? | 0:19:24 | 0:19:25 | |
-Angel hair. I've not tasted -anything like it before. | 0:19:26 | 0:19:29 | |
-I could eat this all day. | 0:19:29 | 0:19:32 | |
-I can feel the arteries -clogging up as we speak! | 0:19:32 | 0:19:36 | |
-It's tasty but hard to cut. | 0:19:37 | 0:19:39 | |
-I need a knife and fork. | 0:19:39 | 0:19:42 | |
-Or a hacksaw! | 0:19:42 | 0:19:44 | |
-One of the blues' puddings -is as solid as a rock! | 0:19:45 | 0:19:48 | |
-In spite of Trystan's blunders, -the orange team has won this course. | 0:19:48 | 0:19:53 | |
-As you can see, it's close. | 0:19:53 | 0:19:55 | |
-We're done! | 0:19:57 | 0:19:59 | |
-Today was a practice run for -the big challenge on Saturday night. | 0:19:59 | 0:20:04 | |
-What's the general consensus? | 0:20:04 | 0:20:07 | |
-Fantastic. They've worked so hard. | 0:20:08 | 0:20:11 | |
-I've been out to dinner many times -and eaten much worse than this. | 0:20:11 | 0:20:16 | |
-Come on, guys. | 0:20:17 | 0:20:18 | |
-More importantly, -what did the two bosses think? | 0:20:18 | 0:20:23 | |
-I thought it'd be me cooking it all -in the end but I plated up. | 0:20:23 | 0:20:28 | |
-The puddings were made by them, -the mains, the butchery, fish prep. | 0:20:28 | 0:20:33 | |
-Brilliant. | 0:20:33 | 0:20:34 | |
-How difficult was that? | 0:20:35 | 0:20:36 | |
-How difficult was that? - -It was tough. | 0:20:36 | 0:20:38 | |
-Well all have -a new-found respect for chefs. | 0:20:38 | 0:20:42 | |
-It was hard work... | 0:20:42 | 0:20:44 | |
-..but we got through it -and learnt new skills. | 0:20:44 | 0:20:47 | |
-How do you feel about the challenge? | 0:20:47 | 0:20:49 | |
-How do you feel about the challenge? - -We know it's a case of head down... | 0:20:49 | 0:20:52 | |
-..and just get on with it. | 0:20:52 | 0:20:55 | |
-Did you enjoy it? | 0:20:55 | 0:20:56 | |
-Did you enjoy it? - -Yes, definitely. | 0:20:56 | 0:20:58 | |
-The adrenalin. -You were buzzing at the end of it. | 0:20:59 | 0:21:02 | |
-How did the orange team fare? | 0:21:02 | 0:21:04 | |
-How did the orange team fare? - -They were brilliant. | 0:21:04 | 0:21:06 | |
-You're not just saying that? | 0:21:07 | 0:21:08 | |
-You're not just saying that? - -No. They really pulled together. | 0:21:08 | 0:21:10 | |
-My heart was pounding. | 0:21:10 | 0:21:12 | |
-It wasn't too dissimilar -to performing. | 0:21:13 | 0:21:16 | |
-Trystan, I thought you were -going to leave at one point. | 0:21:16 | 0:21:20 | |
-It was touch and go, wasn't it? | 0:21:20 | 0:21:22 | |
-It was touch and go, wasn't it? - -The second time Cindy said to me... | 0:21:22 | 0:21:24 | |
-.."This isn't good enough," -I thought to myself... | 0:21:24 | 0:21:28 | |
-..what am I doing here -if I can't do it? | 0:21:28 | 0:21:31 | |
-What have you learnt -from the experience? | 0:21:31 | 0:21:34 | |
-I realize how much work -is involved in the preparation. | 0:21:35 | 0:21:38 | |
-Hours on end. -Respect, more than anything. | 0:21:38 | 0:21:41 | |
-Which one person within the team -stood out for you today? | 0:21:42 | 0:21:47 | |
-Ooh, interesting! | 0:21:47 | 0:21:49 | |
-There we are. | 0:21:49 | 0:21:51 | |
-The scores are in. According to -Alex and Cindy, two of you excelled. | 0:21:56 | 0:22:01 | |
-Lisa and Rhodri. | 0:22:05 | 0:22:07 | |
-Congratulations. Well done. | 0:22:07 | 0:22:09 | |
-But it's not the individuals -that count today. | 0:22:11 | 0:22:14 | |
-According to the public, -the best team today was... | 0:22:14 | 0:22:18 | |
-..the blue team, -so congratulations. | 0:22:21 | 0:22:23 | |
-Your prize -is a bottle of prosecco at the bar. | 0:22:29 | 0:22:32 | |
-Thank you. | 0:22:32 | 0:22:34 | |
-You know your fate. -You have to wash the dishes. | 0:22:35 | 0:22:39 | |
-Well done, blue team. | 0:22:39 | 0:22:40 | |
-Well done, blue team. - -It was a fix. | 0:22:40 | 0:22:42 | |
-Those old ladies were going, "Ooh, -Rhys Meirion! They're going to win! | 0:22:43 | 0:22:48 | |
-"We don't like -that foul-mouthed comedian!" | 0:22:49 | 0:22:52 | |
-This is -becoming something of a habit! | 0:22:52 | 0:22:55 | |
-Tudur was gutted. | 0:22:58 | 0:22:59 | |
-"What are you cooking, -Rhys Meirion?" "Well, ladies..." | 0:23:00 | 0:23:04 | |
-They're annoyed about losing -two nights on the trot. | 0:23:05 | 0:23:08 | |
-I'm not suggesting -you harm Rhys Meirion... | 0:23:08 | 0:23:12 | |
-..unless the opportunity -presents itself. | 0:23:12 | 0:23:15 | |
-Blue team! | 0:23:15 | 0:23:17 | |
-Don't look, just do it. | 0:23:21 | 0:23:24 | |
-Damn! | 0:23:24 | 0:23:25 | |
-I've found worse things -in my handbag, Emma! | 0:23:26 | 0:23:29 | |
-This time you're going to cook -from a recipe against the clock. | 0:23:29 | 0:23:33 | |
-You have no chance. | 0:23:34 | 0:23:35 | |
-Rhys Meirion has cheated. -I'm not happy. | 0:23:37 | 0:23:41 | |
-S4C Subtitles by Adnod Cyf. | 0:23:57 | 0:23:59 | |
-. | 0:23:59 | 0:23:59 |